Fondue Broth


2 bay leaves
2 garlic cloves, minced
2 teaspoons dried parsley
2 teaspoons fresh ground pepper
2 (10 1/2 ounce) cans beef broth
3 cups water
1 (1 ounce) package French onion soup mix
1/2 (8 ounce) bottle of Heinz seafood sauce


  1. Mix all the ingredients in your fondue pot, and simmer for 1 hour.
  2. When you are ready to start, bring the broth to a boil.

Crockpot Potato Soup

Angie Schaedel (Lincoln Friend)


1 30 oz bag of shredded hash browns
2 cans chicken broth
1 can cream of chicken soup
1 brick cream cheese
1/2 cup real bacon bits


  1. Combine first 3 ingredients in crock pot and cook on low for 5-6 hours.
  2. Add 1 brick of cream cheese and 1/2 cup real bacon bits for last 45 min. or so.

Easy Baked Tilapia


4 (4 ounce) fillets tilapia
2 teaspoons butter
1/4 teaspoon Old Bay Seasoning TM, or to taste
1/2 teaspoon garlic salt, or to taste
1 lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper


  1. Preheat the oven to 375 degrees F (190 degrees F).
  2. Grease a 9×13 inch baking dish.
  3. Place the tilapia fillets in the bottom of the baking dish and dot with butter
  4. Season with Old Bay seasoning and garlic salt.
  5. Top each one with a slice or two of lemon
  6. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
  7. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Cinnamon Cran-Applesauce


1/2 cup sugar
2 T. water
4 medium apples, peeled and chopped
1 1/2 cups fresh cranberries
1/2 t. cinnamon
1/2 t. ginger
1 t. lemon juice


  1. In a large saucepan, heat sugar and water over medium heat until sugar dissolves, stirring occasionally.
  2. Stir in apples; cover and cook for 5 minutes, stirring several times
  3. Stir in cranberries; cook and stir for about 89 minutes or until cranberries begin to pop.
  4. Cover and cook 5 minutes longer or until apples are tender.
  5. Add cinnamon, ginger, and lemon juice.
  6. Cook and stir for about 5 minutes.
  7. Remove from heat and mash the mixture to desired consistency. (I used the pampered chef mini whipper to do this.)

Pulled Pork Tacos


3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic
2-3 chipotles in adobo
1/2 medium white onion, chopped
3 T olive oil
2 T honey
1 T cider vinegar
Kosher salt
2 t. mexican oregano
3 3/4 cups low sodium chicken broth
4 lbs pork shoulder (Boston Butt)


  1. Put ancho and pasilla chiles and the garlic in a bowl
  2. Microwave on high until soft and pliable (2-3 min.)
  3. Stem and seed the chiles
  4. Peel the garlic.
  5. Transfer to a blender.
  6. Add the chipotles, onion, 2 T olive oil, honey, vinegar, 1 T. salt and oregano to the blender.
  7. Puree.
  8. Heat remaining oil in skillet and add sauce from blender.
  9. Fry for about 8 minutes.
  10. Pour broth and reduce until slightly thickened.
  11. Season pork with salt and pepper.
  12. Place in slow cooker and pour sauce over.
  13. Cook on high 5 hours. Shred.

Peanut Butter Sheet Cake

Colleen Aldridge – Webster City Family Member

Mix in pan and bring to boil

¼ cup creamy peanut butter
1 cup water
½ cup butter

Mix together the following and then add to above mixture

1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda

Mix and add to above mixture

2 eggs
½ cup buttermilk
1 tsp. vanilla

Stir well and pour onto greased or parchment lined cookie sheet pan or jelly roll pan. Bake for 15 minutes at 375 degrees


Mix in pan and bring to boil
¾ cup butter
6 Tablespoons buttermilk
½ cup peanut butter

Take off stove and add

3 ½ cups powdered sugar
1 Tablespoon vanilla.

Pour over warm cake.

Chicken Potato & Spinach Soup

Kristin Fornander (Lincoln Friend)


8 cups water
6 t chicken instant bouillon granules
3 lbs red potatoes
1/2 lb frozen spinach (more or less depending on your family’s preference)
2 cooked and shredded chicken breasts
1/2 cup parmesan cheese
salt, pepper, onion powder to taste


  1. Prepare chicken broth
  2. Boil potatoes in the chicken broth
  3. When potatoes are cooked, slightly smash them in the broth so that they are various sized chunks
  4. Add the remaining ingredients and simmer until ready to eat