Taco Soup

From Mary Millward

1 pound ground beef

1 onion, chopped

1/2 green pepper, diced

1 package taco seasoning mix

1 quart (or one large can) tomatoes

4 cups water

1 can chili

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can corn

1 can beef broth

or

2 cups water

1 package onion soup mix

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Brown ground beef. Drain and add onions and green pepper. Cook until tender and then add taco seasoning mix. Remove mixture to a soup pot. Add tomatoes, 4 cups water, 1 can of chili and both cans of beans. Simmer one hour. Add corn and beef broth, or water and onion soup mix. Heat through. Serve with cheese, sour cream and corn chips.

For a printable version, click here. 

Fudge Brownies

Mary's Fudge Brownies

From Mary Millward

2 cups sugar

3/4 cup oil

1/2 cup cocoa powder

4 eggs

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract

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Preheat oven to 350 degrees. Beat together the sugar, oil and cocoa. Add the eggs and vanilla; beat well. Add the flour, salt and baking soda. Spread into a lightly greased 13 x 9-inch pan. Bake for 25-30 minutes. Top with chocolate frosting, if desired.

For a printable version, click here.

Chicken Noodle Soup

Becky's Chicken Noodle Soup

From Becky Hansen

1 can chicken noodle soup

1 chicken bullion cube

1 can cream of chicken soup

1 can evaporated milk

1 can cooked chicken

1 can chicken broth

1 tablespoon parsley

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Heat through and serve.

For a printable version, click here. 

Pumpkin Bars

Servings 30

From Thanksgiving Point Deli and Bakery

2 cups flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon cloves

1 cup canola oil

2 cups canned pumpkin

4 eggs

Cream cheese Frosting

8 ounces cream cheese

1/2 cup butter

1 pound powdered sugar

1 tablespoon vanilla extract

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Preheat oven to 350 degrees. Grease and flour a large sheet pan (15 x 10-inches). Combine all bar ingredients and mix at low speed for 2 minutes. Pour into pan and bake 25-30 minutes. Cool.
For the frosting, cream butter and cream cheese until fluffy. Add powdered sugar and vanilla; mix on low until sugar is combined and then mix on high until fluffy.
Spread frosting over cooled bars and enjoy. Store any leftovers in the refrigerator.

For a printable version, click here. 

Hopkins Heroes

From Dayna Larsen

1 loaf garlic parmesan French bread

1/4 pound sliced Swiss cheese

1/2 pound sliced ham

1 red onion, thinly sliced

1/2 pound sliced turkey

1 head Romaine lettuce

1/4 pound sliced Cheddar cheese

1 bottle italian dressing

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Slice bread in half. Butter each half and broil. Layer meat and cheeses. Pepper entire sandwich and broil again until melted. Add onion and tomato slices. Top with lettuce. Drizzle Italian dressing over lettuce.

For a printable version, click here.

Dayna's French Bread

French Bread

Servings 12

Prep Time: 1 hour, 30 minutes
Cook Time: 22 minutes

Dayna Larsen's version

2 1/2 cups very warm water

2 tablespoons sugar

2 tablespoons yeast

2 tablespoons oil

1 tablespoon salt

6 cups flour

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Mix together the warm water, sugar and yeast. Let proof for several minutes. Add the oil, salt and three cups flour. Mix until moist; scrape down sides, then mix on high for 2-3 minutes. Add the remaining 3 cups of flour. Beat together. Let raise for 10 minutes. Punch down. Do this five times for a total of 50 minutes. Divide dough in half. Roll into a 9 x 12-inch rectangle. Roll up, jelly roll style, from the long side. Pinch bottom seam and tuck ends under. Repeat with remaining dough. Place both loaves on a greased cookie shoot. Let raise 30 mimutes. Cut 4 slits in the top. Beat 1 egg and brush over both loaves. Bake at 400 degrees for 22 minutes.

For a printable version, click here.