Strawberry Rhubarb Crisp


2 pints strawberries, hulled and quartered lengthwise or 1 1/2 bags (14 oz each) Cascadian Farm® frozen organic strawberries, thawed and quartered
2 cups fresh or frozen and thawed rhubarb (cut into 1/2-inch pieces)
1 to 2 tablespoons quick-cooking tapioca or 1/2 to 1 tablespoon cornstarch
1/4 teaspoon ground ginger
3/4 cup sugar
1 teaspoon ground cinnamon
1/3 cup whole grain pastry flour
1/8 teaspoon salt
2 tablespoons no-trans-fat 68% vegetable oil spread stick or butter
1/2 cup old-fashioned oats
1 1/2 tablespoons honey


  1. In a 2-quart baking dish, stir together strawberries, rhubarb, tapioca, ginger, 1/2 cup of the sugar and 1/4 teaspoon of the cinnamon.
  2. Spread fruit mixture level
  3. Let stand 20 minutes.
  4. Meanwhile, heat oven to 400°F.
  5. In a medium bowl, stir together flour, salt, remaining 1/4 cup sugar and 3/4 teaspoon cinnamon.
  6. Cut in margarine until mixture resembles fine crumbs.
  7. Stir in oats until combined.
  8. Drizzle honey over oat; stir until mixture is crumbly.
  9. Sprinkle over fruit in an even layer.
  10. Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown.
  11. Serve warm or at room temperature.

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.)

Baked Stuffed French Toast

Lisa Stueber – Myrtle Beach recipe

8 eggs
3 cups milk
4 tsp sugar
1 tsp vanilla
8 oz cream cheese
1 tsp vanilla (yes, that’s a second tsp)
1/2 cup confectionary sugar
1 loaf of french bread, 1” thick slices.


  1. Beat the eggs, milk, sugar, and 1 tsp vanilla, then set aside.
  2. In a separate bowl, mix cream cheese, the other 1 tsp vanilla, and confectionary sugar.
  3. Arrange buttered bread slices in 9×13 pan.
  4. Cut out a circle in each slice and spoon a dollop of cream cheese mix into it.
  5. Pour egg mixture over the top and refrigerate overnight.
  6. Bake at 350 for 45-50 minutes.

May be topped with fresh fruit or maple syrup.

8 servings

Breakfast Casserole

Lisa Stueber


1 loaf of bread cubed (freeze it first)
2 cups chopped ham (could use turkey sausage, bacon, or other meat)
1 lb shredded cheese (you choose the cheese)
6 eggs or egg-beaters
2 cups of milk
1 stick margarine
salt & pepper to taste


  1. Butter a 9×13 pan.
  2. Layer 1/2 of the bread, meat, cheese, other half of bread.
  3. Beat eggs…add milk…add salt/pepper.
  4. Pour over bread.
  5. Melt margarine and pour over the top.
  6. May be stored in refrigerator over night or baked right away.
  7. Bake at 350 for 1 hour.

Tater Tot Casserole

Lisa Stueber

1 lb. hamburger
1 med. onion
1 can cream of mushroom soup
1 lb. package frozen tater tots
1 package frozen vegetables
shredded cheese (optional)


  1. Brown hamburger and onions.
  2. Combine with soup and vegetables. Put mixture in 9 X 13 pan. Place tater tots on top. Bake at 350 for 1 hour. Sprinkle cheese over the top for the last 10 minutes for an added treat.