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Caramel Corn
 Ingredients:
  • 4 quarts unsalted popcorn (16 cups)
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup light corn syrup
  • 1/2 tsp salt
  • 1/2 tsp baking soda
Instructions:
Divide popped corn between two 4 quart glass bowls. Set aside. Combine brown sugar, butter, corn syrup, and salt in 2 quart glass dish. Microwave on high, uncovered 3 - 3 1/2 minutes or until mixture boils, stirring once. Microwave on 30% power for 4 minutes. Stir in baking soda. Pour half of syrup evenly over each bowl of popped corn, stir to lightly coat. Microwave on 50% power, one bowl at a time, uncovered, 6-7 minutes or until lightly toasted, stirring twice. Spread out on wax paper to cool. Store in airtight container. 
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Veggie Corn Chowder
Ingredients:
  • 2 tablespoons butter
  • 1 medium green pepper, chopped
  • 2 stalks celery, sliced
  • 1 medium onion, chopped
  • 2 cups whole milk or light cream
  • 1 15 oz. can cream style corn
  • 1 14 oz. can vegetable broth
  • 1 10 3/4 oz. can nacho fiesta soup
  • 1 cup jarred cheese with salsa con queso
  • 1 cup shredded cheddar cheese
  • 3/4 teaspoon oregano
  • 1/4 teaspoon pepper
Instructions:
In large saucepan, melt butter over medium heat. Add onion, pepper, and celery. Cook until vegetables are tender. Stir in milk, corn, broth, soup, cheese dip, cheese, oregano, and pepper.

Cook uncovered over medium heat about 15 minutes or until mixture is almost simmering, do not boil, stirring occasionally.
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Potato Corn Chowder Soup
Ingredients:
  • 4 slices bacon, chopped
  • 1 1/2 lb. red potatoes (about 5) peeled and cubed
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 1 can (10 3/4 oz.) condensed cream of chicken soup
  • 3 cups milk
  • 8 oz. Velveeta Mexican Milk Cheese
  • 1 pkg. (10 oz.) frozen corn, thawed
  • 1/4 tsp. pepper
Instructions:
Cook bacon in large saucepan until crispy, stirring frequently. Remove bacon from pan, reserving 2 tablespoons dripping in pan. drain bacon on paper towels.

Add potatoes, onions, and celery to drippings; cook and stir 2 minutes. Stir in soup and milk; bring to boil. Simmer on low heat 8 minutes, stirring occasionally. Add remaining ingredients; cook 5 minutes or until processed cheese food is completely melted and potatoes are tender, stirring occasionally. Serves 8 people.
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Shredded Turkey Sandwich

Ingredients:
  • 5 1/2 lbs. turkey breast with skin removed
  • 1 red pepper
  • 1/2 medium sized onion
  • jalapeno, if desired to taste
  • 1 tsp. celery sat
  • 1 can chicken broth
  • 1 package Italian dry seasoning
  • salt and pepper
Instructions:
Put all ingredients in a crock pot and cook for 6 hours on low or until the meat is easily shredded. Serve on a bun. great sandwiches for a pot luck.

Spices can be changed to taste--add Mexican seasoning for taco, etc. Serves 11 people.
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Taco Seasoning
 Ingredients:
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
Instructions:
Stir all spices together and store in an airtight container.
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Chickadee Cottage Chicken Salad
  Ingredients:
  • 3 lbs. boneless chicken breasts, poached
  • 3 cups real mayonnaise
  • 1 tablespoon dry onion
  • 2-3 cups green grapes, halved
  • 1 box (7 oz.) ring macaroni
  • 3 cups finely diced celery
  • 1-2 teaspoon salt
  • 1/2 to 1 cup silvered almonds
  • 4 oz. Cool Whip
  • 1/2 teaspoon white pepper
Instructions:
To prepare chicken: cool and cube cooked chicken breasts. Set aside.

To prepare pasta: Bring 2 quarts water to a boil. Add macaroni rings. Cover pot tightly. Turn off burner. Let sit on burner for 5 minutes. Drain, cool.

Mix all ingredients together.
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Dill Potato Salad
  Ingredients:
  • 5 pounds red potatoes
  • 2 teaspoons salt
  • 2 cups sliced celery
  • 2 cups mayonnaise
  • 1 (16 oz.) bottle creamy cucumber dressing
  • 2 tablespoons dried dill
  • 1 medium red onion
  • 6 hard boiled chopped eggs
  • mustard
Instructions:
Scrub potatoes. Place in large Dutch oven; cover with cold water, add salt. Bring to a boil over high heat; reduce heat to medium. Boil gently until tender when pierced with a fork (20 to 25 minutes). Drain; cool.

Cut potatoes into chunks. In large bowl, combine potatoes and remaining ingredients. Refrigerate, covered, several hours or overnight. Makes 32 (1/2 cup) servings.
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Cabbage Salad
Ingredients:
  • 1 medium head of cabbage
  • 1 medium onion, cut fine
  • 3/4 cup sugar
  • 3/4 cup oil
  • 3/4 cup vinegar
  • 1 Tbsp. sugar
  • 1 tsp salt
  • 3/4 tsp dry mustard
  • 1 tsp celery seed
Instructions:
Shred cabbage and onion; sprinkle sugar over top and let stand for 1 hour. Boil oil, vinegar, sugar, salt, dry mustard, and celery seed. Cool a little and then pour over cabbage.
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Fudge Filled Bars or M&M Bars
Ingredients:
  • 2 cups quick oats
  • 1 1/2 cups flour
  • 1 cup chopped nuts
  • 1 cup brown sugar
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 cup butter, melted
  • 12 oz. plain M & M's
  • 14 oz. can sweetened condensed milk
Instructions:
Grease jelly roll pan. Mix oats, flour, nuts, brown sugar, baking soda, and salt in large bowl. Stir in butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups of mixture. Press remaining mixture in pan. Bake at 375 degrees for 10 minutes.

Soften 1 cup M & M's in microwave. Press candies with back of spoon until they break into pieces. Stir in milk. Spread over baked layer to within 1/2" of edge. Mix reserve crumbly mixture and remaining M & M's. Sprinkle evenly over chocolate mixture; press lightly. Bake until golden brown, about 20 minutes; cool. Makes 48.
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Chocolate Crumb Bars
Ingredients:
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 cups (12 oz.) semi sweet chocolate morsels, divided
  • 1 can (14 oz.) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts (optional)
Instructions:
Preheat oven to 350 degrees. Grease 13" x 9" baking pan. Beat butter in large mixer bowl until creamy. Beat in flour, sugar, and salt until crumbly. With floured fingers press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.

Combine 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust. Stir in nuts and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake 25 to 30 minutes or until center is set. Cool in pan on wire rack.
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Caramel Walnut Bars
Ingredients:
  • 2 cups unsifted flour
  • 1 egg, beaten
  • 3/4 cup shelled walnuts, chopped
  • 1 (14 oz.) can sweetened condensed milk
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup cold margarine or butter
  • 24 caramels, unwrapped
Instructions:
Preheat oven to 350 degrees. In large bowl, combine flour, sugar, and egg; cut in 1/2 cup butter until crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13" x 9" baking pan. Bake 15 minutes.

Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and remaining 1/4 cup butter. Pour over prepared crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. Makes 24 to 35 bars.
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Pumpkin Cheesecake Bars
 Ingredients:
  • 1 cup flour
  • 1/3 cup packed brown sugar
  • 5 Tbsp butter
  • 1/2 cup finely chopped pecans or walnuts
  • 1 package (8 oz.) softened cream cheese
  • 3/4 cup sugar
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1 1/2 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp vanilla
Instructions:
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping.
Press remaining mixture into bottom of 8" x 8" x 1 1/2" baking pan. Bake in 350 degree oven for 15 minutes. Cool slightly.
Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth.
Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30 to 35 minutes. cool before cutting into bars. Makes 32 1" x 2" bar cookies.
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Chocolate Toffee Cookie Crunch Bar
 Ingredients:
  • 2 cups finely crushed vanilla waters (50)
  • 1/4 cup packed brown sugar
  • 1/3 cup melted butter
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 6 oz.  package semi-sweet chocolate chips
  • 1/2 cup finely chopped nuts
Instructions:
For cookie base preheat oven to 350 degrees. In bowl, combine wafer crumbs and brown sugar. Stir in melted butter. Press into 13" x 9" baking pan. Bake for 8 minutes.
For Toffee layer-in saucepan, combine butter and brown sugar. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil one minute. Pour immediately over baked base. Bake for 10 minutes.
Let stand two minutes Sprinkle chocolate chips on top. Let stand two to three minutes until chips are shiny and soft. Spread evenly sprinkle with nuts. Chill. Cut into small bars or break irregularly.
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Buckeye Brownies
 Ingredients:
  • 1 box brownie mix, plus ingredients called for on the box
  • 2 cups creamy peanut butter
  • 1/2 cup butter, softened
  •  2 cups powdered sugar
  • 2 tsp. pure vanilla extract
  • 1-2 Tbsp. milk
  • pinch of kosher salt
  • 2 cups chocolate chips
  • 3/4 cup heavy cream
Instructions:
Preheat oven to 350 degrees and line an 8" x 8" pan with parchment paper.
Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out with only a few moist crumbs, about 20 minutes. Let cool completely in pan.
Make peanut butter topping: In a large bowl, combine peanut butter and butter. Beat with a hand mixer until smooth. Add powdered sugar, vanilla, 1 Tbsp. milk, and salt. Mix until smooth and fluffy. The mixture should be thick but spreadable; if the mixture is too stiff, add another tablespoon milk.
Spread the peanut butter topping over the cooled brownie. Refrigerate while you make the ganache.
Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the peanut butter layer.
Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve cold.

Recipe courtesy of Delish
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Pumpkin Cream Cheese Swirl Muffins
recipe courtesy of the Novice Chef Blog
 Ingredients:
  • 1 3/4 cups all purpose flour
  • 1 Tablespoon pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 Tablespoon vanilla extract
Cream Cheese Layer:
  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 tsps vanilla extract
Instructions:
Preheat oven to 375 degrees. Place paper baking cups into muffin pan. Set aside.

In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar, and brown sugar.
Beat in eggs, vegetable oil, and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

In medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well combined.

Top each muffin with about 1 Tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.

Bake muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Store in an airtight container in the fridge.
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Caramel Crunch Bars
recipe courtesy of Tastes Better from Scratch Blog
 Ingredients:
  • 70-80 Club Crackers about 2 full sleeves)
  • 1 cup butter
  • 2 cups graham cracker crumbs (about 1 1/2 full sleeves), crushed
  • 1 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1/2 cup milk
  • 2/3 cup creamy peanut butter
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup butterscotch chips
Instructions:
Line an ungreased 9 x 13 inch baking pan with parchment paper, leaving an overhang on either end. Line the parchment paper with one layer of club crackers, cutting them to fit if necessary.

In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, granulated sugar, and milk. Stir well and bring mixture to a boil; boil for 5 minutes, stirring constantly. Begin timing 5 minutes from when you see the first bubbles. Remove form heat and spread half of the mixture over crackers and gently smooth it into an even layer. Place another single layer of crackers over the top, cutting to fit if necessary. Spread remaining mixture evenly over crackers. Top with one more layer of crackers. Set aside.

In a small saucepan, combine peanut butter, chocolate chips, and butterscotch chips. Melt over medium-low heat, stirring constantly until smooth. Spread evenly over top of crackers.

Chill for at least 1 hour. Remove from fridge and allow chocolate to rest for a minute or so before cutting. This will help avoid breaks in chocolate as it's being cut. Pull up on the parchment paper to remove them from the pan. Cut into bars. Store in the refrigerator.
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Pumpkin Cheesecake Balls
recipe courtesy of Cakescottage.com
 Ingredients:
  • 2 ounces cream cheese, softened
  • 1 Tablespoon confectioners sugar
  • 2 1/2 cup white chocolate, coarsely chopped divided
  • 1/4 cup pumpkin puree
  • 2/3 cup gingersnap cookie crumbs plus more for garnish
  • 1/4 cup graham cracker crumbs, plus more for garnish
  • 1 tsp pumpkin pie spice
  • pinch of fine sea salt

Instructions:
In a large bowl, add cream cheese and confectioners sugar and beat until creamy.

Melt the 1/2 cup of the white chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning.

Transfer to a large bowl, add pumpkin and beat until combined. Add the gingersnap cookie crumbs, graham cracker crumbs, pumpkin pie spice, and sea salt. Beat until everything is combined.

Cover and chill until just solid enough to roll into balls, about 2 hours.

Shape mixture into balls (about 1 tsp per ball) by rolling a spoonful in the palm of your hand. Place on parchment paper-lined baking sheet. Loosely cover and refrigerate for 15-20 minutes or until firm again.

Melt remaining 2 cups white chocolate in small, deep bowl. The depth makes it easier for dipping the truffles.

Dip the pumpkin balls into the chocolate and place on parchment paper. Garnish with reserved gingersnap/graham crumbs before the chocolate sets up.

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Chocolate Turtle Apple Slices
recipe courtesy of Mom Loves Baking Blog
 Ingredients:
  • 2 very large Fuji apples
  • 3 1/2 cups semi-sweet chocolate chips
  • 1 Tablespoon coconut oil
  • 1 cup caramels, melted
  • chopped pecans
  • popsicle sticks

Instructions:
Slice apples into 1/2" pieces. With a knife make a little slit in the bottom of each apple slice to make it easier to insert a popsicle stick.

Melt chips in the microwave on high for about 2 minutes. Stir in coconut oil until smooth. Dip apple slices in chocolate and place on parchment lined cookie sheet.

Place caramels in microwave safe bowl and microwave on high for 45-60 seconds. Do NOT overheat. Stir until smooth. Drizzle melted caramel over chocolate and sprinkle with nuts.

Refrigerate for about 1 hour. Serve and enjoy immediately. Apples are best the first day. Store in the refrigerator.

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Phone: (701) 433-7203
Address: 3060 25th St S
                Fargo, ND 58103
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