2 c  peeled and cubed potatoes

2 eggs

2 T  flour

2 T  chopped onion

2 t  baking powder

Salt & pepper to taste

Put everything in a blender and grate.  Fry in hot oil – ¼ c per pancake.  After frying, blot with paper towel.  Serve with applesauce or sour cream.  Makes about 8 pancakes.

By:  LaVerne Rickard




½ #  ground pork

¾ t  ground sage

¼ t  ground thyme

1 ½ t  maple syrup

Pinch of ground nutmeg

½ t  salt

¼ t  pepper

½ t  vegetable oil

In a small bowl, mix everything together… except the oil.  Divide mixture into 4 patties.

Heat oil over medium-high heat and brown patties (about 1 minute).  Reduce heat to medium and flip the patties.  Cover and cook until cooked through, 5-8 minutes.   Makes 4 patties.

By:  LaVerne Rickard


Ham and Swiss Cheese Quiche

Unbaked 9″ pie shell with high edge

3 eggs, one separated

1-1/2 cups finely diced ham

1 cup grated Swiss cheese

1 cup heavy cream, scalded

dash pepper and nutmeg

1/4 tsp salt

Brush pie shell with slightly beaten egg white.  Bake shell @ 450 for 5 minutes or until crust is set, not brown.  Put ham and cheese into shell.  Mix remaining ingredients in bowl and pour over ham and cheese.  Bake @350 until set (about 40 minutes).

By:  Cindy Wallace-Witt


Slow Cooker Cinnamon Roll Monkey Bread

2 cans Grands! Cinnamon Rolls (5 per can)

1/4 cup granulated sugar

1 teaspoon cinnamon

1/2 cup brown sugar

1/2 cup unsalted butter, melted

Open each can of cinnamon rolls. Reserve the icing. Cut each rolls into 6 pieces. Place the granulated sugar and cinnamon in a gallon size Ziploc bag. Add the cut up cinnamon rolls (the pieces will fall apart a little) to the bag. Seal and shake to coat the pieces with cinnamon sugar.

Stir together the brown sugar and melted butter. Spray a 5-7 Qt. slow cooker with nonstick cooking spray. Place half the dough pieces in the bottom of the slow cooker. Pour half the melted butter mixture over the top, then add the rest of the cinnamon roll pieces and the rest of the melted butter. Cover the slow cooker and cook on high power for about 2 hours. (Check it at one hour, then again at one and a half hours, just to be safe.) The edges will start to brown, but the top will still be a little gooey looking. Turn off the slow cooker and let sit for 5 minutes before serving.

Optional: Drizzle the icing that came with the rolls over the top of the monkey bread in the crockpot, or pour it over like syrup after serving.

Note: The monkey bread will stick to the cooker as it cools. Serve from the warm slow cooker and make sure that you take it all out before it cools all the way, or it’ll require soaking.

Notes: Substitute regular Grands! Biscuits for a more traditional flavor. Add 1/2 cup chopped nuts or chocolate chips for a flavor twist.

By:  Susan Neuman

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