Soft & Chewy Chocolate Peanut Butter Cookies


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
2 eggs
1 pkg. (2-layer size) devil’s food cake mix


  1. Heat oven to 375ºF.
  2. Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.)
  3. Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
  4. Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely.

Simply Sensational Skillet Lasagna


6 ounces dry campanelle pasta, uncooked (I used egg noodles)
1 can (26.5 oz) Hunt’s Meat Flavored Pasta Sauce
2 cups shredded part-skim mozzarella cheese (2 cups = 8 oz)
1 cup pureed zucchini


  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, combine pureed zucchini and pasta sauce and warm through.
  3. Drain pasta.
  4. Place half of the cooked pasta in bottom of skillet.
  5. Pour half of the sauce mixture over the pasta; sprinkle with half of the cheese.
  6. Top with remaining pasta, sauce mixture, and cheese.
  7. Cover and cook over medium heat 5 minutes or until hot and the cheese melts.
  8. Remove from the heat; let stand 1 minute.



Phyllis Peters (Lisa’s Mom)


1 c sugar
1 c light corn syrup
1 c peanut butter
6 c rice krispies
1 c chocolate chips
1 c butterscotch chips


  1. Cook sugar and syrup in saucepan, stirring very often, until mixture bubbles.
  2. Remove from heat.
  3. Stir in peanut butter.
  4. Mix well.
  5. Add rice krispies – stir until well blended.
  6. Press in a 9×13 buttered pan.
  7. Melt chocolate chips and butterscotch chips together over low heat, stirring until well blended or you can melt them in microwave.
  8. Spread over krispie mixture.
  9. Cool and cut into bars.

Broccoli Raisin Salad

Grandma Schroeder


2 cups raw broccoli chopped small
1/2 cup chopped onion (small pieces)
1/2 lb. bacon cooked and crumbled
1/2 cup raisins (soaked & drained)
1 cup sunflower seeds


1 cup mayonnaise
2 T vinegar
2 T sugar


  1. Mix dressing and set aside.
  2. Mix broccoli, onion, and bacon.
  3. Add dressing and stir.
  4. Add raisins and sunflower seeds just before serving.

Hot Ham Sandwiches

Sara Ernstmeyer (Lincoln Friend)

1 1/2 lbs. shredded or thinly sliced ham
1/2 lb. sliced baby swiss cheese
12 small hamburger or hoagie buns
1 1/2 sticks melted butter
3 T prepared mustard
3 T grated onion (I used dry chopped onion)
1 1/2 T poppy-seed
aluminum foil


  1. Mix butter, mustard, poppy-seed, onion.
  2. Place a generous amount of ham on half of the bun.
  3. Top with slice of swiss cheese.
  4. Divide butter mixture evenly over all the sandwiches.
  5. Place the top half of the bun over the butter mixture.
  6. Wrap each bun in foil.
  7. Refrigerate several hours or overnight.
  8. Bake on baking sheet at 350 for about 20 minutes.

Matt’s Mexican Steak


1 yellow onion
1/2 cup pickled jalepenos (including juice)
1/2 cup peanut oil
1/2 cup red wine vinegar
2 Tbsp soy sauce
3 cloves garlic

In food processor: Chop up all dried ingredients (leave juices). Then add liquid ingredients and process.

Marinade 4 steaks in mixture 2-3 hours.

Grill to medium.

Before pulling off grill sprinkle on garlic powder, ground black pepper, and kosher salt (Paula’s House Seasoning).