Strawberry Pretzel Salad

This is a favorite for the holidays. It is more like a dessert than a salad.

Mix and press into 9x13 baking dish:
2 Cups pretzels (coarsely crushed)
3/4 Cup butter (softened)
1 Tbsp sugar
Bake 8 min. @ 400F; cool.

Cream together:
1-8oz Cream Cheese (softened)
1 Cup sugar
Fold in 1/2 large carton Cool Whip and spread over crust.

Dissolve 1- 6oz box of Jell-O into 2 cups boiling water.
Add 2-10oz pkg. frozen strawberries
Refrigerate until thickened and pour over cream cheese layer.

Refrigerate salad until firm and serve!

Apple Cake

This is super moist and can be eaten for breakfast as coffee cake. So easy!

Mix:
1 1/2 Cups sugar
1 Cup salad oil
3 eggs
1/2 tsp salt

Stir in:
2 Cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla


Add:
5 medium apples (or more), peeled, cored and sliced
1/2 Cup walnuts, chopped (optional)

Pour into greased 9x13 pan.
Sprinkle 1/2 Cup chopped nuts over top. (optional)
Bake at 350F for 45 minutes or until center is done.

Beef and Green Peppers

This is a favorite from Nonna and I thought of it when we were given a bag of green peppers I wanted to use fresh instead of chopping and freezing them. I'm so glad I did!

Brown:
1 # round steak (I used venison chops)
2 Tbsp oil
1 clove garlic, crushed
salt and pepper to taste

Stir in:
2 Cups Beef Bouillon
Sliced onion
Sliced green peppers

Mix together:
2 Tbsp cornstarch
1/4 Cup water
1/4 Cup Red Wine
2 Tbsp Soy Sauce

Slowly stir into meat mixture until thickened.

Serve over rice.

Zucchini Chocolate Chip Cake

This is a very heavy, rich chocolate cake from Aunt Anne O'Brien which she brought to an O'Brien reunion many years ago. It is great for large gatherings because it is so heavy and rich. A small piece will curb the chocolate craving.

Cream:
1 Stick Butter
1/2 C Oil
1 3/4 C Sugar

Add:
2 Eggs
1 tsp Vanilla
1/2 C Sour Milk (1 TBSP vinegar + enough milk to make 1/2 cup)

Mix in:
2 1/2 C Flour
1/2 tsp Cloves
1/2 tsp. Cinnamon
1 tsp Salt
1/2 tsp Baking Powder
4 TBSP Cocoa
2 C Zucchini, shredded
Walnuts, chopped (optional)

Pour into 9x13 pan sprayed with PAM.

Sprinkle Semi-Sweet Chocolate Chips on top.

Bake @325F for 40 minutes.

Bran Muffins

Our favorite breakfast out on the water, these muffins are as hearty as you want to make them. I love that they make a lot and freeze so well. This recipe is from our good friend, Joan Davidson, who has provided many favorite recipes for our hunting and fishing trips. Thanks, Joan!

5 cups flour
3 cups sugar
5 tsp. baking soda
1 box Bran Flakes or Raisin Bran


1 cup oil
4 eggs, beaten
1 qt. buttermilk

Mix dry ingredients.
Add liquids. Mix well.
* I stir in a box of raisins and about 1cup of walnuts. 
Spoon into paper lined muffin tins.
Bake 375F for 18-20 minutes.

Baked Omelet

This is a great alternative to the Egg Casserole made with bread and easier than making individual omelets for everyone - from my friend, Lorene Ashford.

Grease 9x13" pan (serves 8-12)

Mix together:
1 1/2 dozen eggs
1 cup sour cream
1 cup milk
1 tsp. salt
1/4 cup chopped onion (optional) *
1/4 cup butter, melted and added last

Pour into pan and bake at 325F until firm and light brown (approximately 40 minutes).
* add cheese, ham, green peppers, mushrooms etc.
* Recipe works well halved and baked in 8x8" pan.  (serves 4-6)

Blueberry Sauce

• We grew up picking wild huckleberries starting in mid-July around our cottages both at Higgins Lake and Bear Lake in northern Michigan. The objective was usually to harvest enough for a fresh huckleberry (or wild blueberry - they look very similar) pie. As an added bonus we enjoyed blueberry pancakes smothered in fresh hot blueberry sauce. Now, we head to Blueberry Lane in Otter Lake and freeze them for winter enjoyment. 
• 
  
• Blueberry pancakes with blueberry sauce was our Christmas day breakfast, this year.
•  
• Mix:
• 2 Tablespoons cornstarch 
• 1 cup white sugar 
• 
  
• Slowly stir in:
• 1 cup orange juice 

Add:

• 1 cup fresh or frozen blueberries
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• Stir until thick, then add:
• 1 cup fresh or frozen blueberries