Critter Crunch

Sara Says: Instead of Crispix & Bite-Size Shredded Wheat, use 1 c. each Rice Chex, Corn Chex & Wheat Chex.

Critter Crunch
Recipe type: Snack
Prep time: 
Cook time: 
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  • 1½ c. Crispix cereal
  • 1½ c. animal crackers
  • 1½ c. Honey bear-shaped crackers or cookies
  • 1 c. Bite-Sized Shredded Wheat
  • 1 c. miniature pretzels
  • 3 tbsp brown sugar, light or dark
  • ½ stick butter, cubed
  • 1 tsp cinnamon, ground
  1. Pre-heat oven to 300°F. Grease an edged baking pan with butter or non-stick spray & set aside.
  2. In a saucepan or microwave-safe bowl, heat butter, brown sugar & cinnamon until butter is melted. Stir until blended.
  3. In a large bowl combine Crispix, animal crackers, & honey bear-shaped crackers or cookies. Toss to combine.
  4. Pour butter over mixture & toss to coat. Evenly spread mixture on the baking pan.
  5. Bake for 30 minutes, stirring every 10 minutes. Remove from heat & allow to cool to room temperature.
  6. Store in an air-tight container.


Photo Courtesy of Lenore Edman on Flickr

Funeral Potatoes

Stephanie Says: Frozen potatoes are a necessity for the baking times to be right.  I actually use dry onion flakes reconstituted instead of fresh onion.  You can also substitute the corn flakes for crushed Ritz crackers or potato chips.  This recipe can be doubled for a larger party, but remember to adjust the baking times to suit the larger volume.

Funeral Potatoes
Recipe type: Side Dish
Prep time: 
Cook time: 
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  • 16 oz. hash brown potatoes, frozen
  • 16 oz. diced potatoes, frozen
  • 10¾ oz. Cream of Chicken soup
  • 1½ oz. sharp cheddar cheese, shredded
  • ½ c. butter, melted
  • ½ c. onions, chopped
  • ½ tsp garlic salt
  • ½ tsp seasoned salt
  • 2 c. corn flakes, crushed
  • 2 tbsp butter, melted
  1. Grease 9"x13" baking dish. Preheat oven to 350°F.
  2. In a large bowl combine soups, sour cream, cheese, onions, garlic salt, seasoned salt, & the ½ cup melted butter or margarine. Gently fold in hash browns, then gently fold in diced potatoes.
  3. Pour mixture into pan. Combine crushed corn flakes & the 2 tbsp melted butter or margarine. Sprinkle on top of potato mixture in baking dish.
  4. Bake for 30-45 minutes.


Photo Courtesy of Andy Melton on Flickr

Gary’s Pioneer Pancakes

Gary Says: You can substitute buttermilk for the evaporated milk & lemon juice & zest.

Gary's Pioneer Pancakes
Recipe type: Breakfast
  • 1½ c. cake flour
  • 1 tbsp cake flour, reserved
  • 1½ c. evaporated milk
  • 1 lemon
  • 1 large egg
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1½ tsp vanilla extract
  • ¼ tsp salt
  • butter
  • maple syrup
  1. Heat griddle or skillet over medium to low heat. In a large bowl combine flour, salt, baking powder, & sugar.
  2. In another bowl, combine evaporated milk, lemon juice, & lemon zest. Let rest for 4-5 minutes. Add egg, vanilla, & melted butter. Lightly stir to blend.
  3. Gently combine wet & dry ingredients (wet into dry). Stir to blend ingredients. Add more milk if batter seems too thick. Do not make too thin of a batter.
  4. Melt a dab of butter on heated skillet/griddle. Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side). Serve with softened butter & syrup of choice.


Photo Courtesy of Dvortygirl on Flickr

Debbie’s Corn Pudding

Debbie Says: This can also be prepared ahead of time and re-heated before service.

Debbie's Corn Pudding
Recipe type: Side Dish
  • 2 cans creamed corn
  • 4 eggs, slightly beaten
  • 1 c. milk
  • ⅔ c. sugar
  • 6 tbsp flour
  • 2 tbsp butter
  • 2 tsp salt
  • ½ tsp nutmeg, ground
  • ½ tsp black pepper
  1. Preheat oven to 350°F. Butter or spray 9"x9" baking dish (or other appropriate sized casserole dish).
  2. In a large bowl, mix together creamed corn, eggs, sugar, flour, salt, nutmeg, black pepper, & milk. Pour mixture into the prepared baking dish.
  3. Slice the butter in half & place the slices on top, separated. Bake for 1 hour or until golden brown on top. The center of the pudding may still appear to be loose due to the butter, but the edges should appear done.
  4. Server warm.

Photo Courtesy of Ishikawa Ken on Flickr

Joe’s Quinoa and Kale Stuffed Acorn Squash

Submitted by Joe
Serves 2


1 acorn squash ½ c. quinoa
1 c. water 1 bunch kale
3 tbsp butter salt, pepper, & red chili pepper to taste


1. Preheat oven to 375°F. Cut the acorn squash in half, remove the seeds & clean out the center. Add salt & pepper to the flesh of the squash & place 1 tbsp of butter into the cavity of each squash half.
2. Once the oven is ready, place the squash flesh side up on a baking sheet or casserole dish & bake for 45 minutes.
3. Put the quinoa into a bowl or container & fill it with water until the quinoa is covered. Set aside.
4. Remove the stalks from the kale & discard them. Rough chop the kale leaves & place into a skillet over medium heat along with 1 tbsp of butter. Add salt, pepper, & crushed red pepper to taste & saute until the kale is dark green & wilted, approximately 5-10 minutes.
5. Drain the water from the quinoa. Pour 1 c. of water in a pot, salt the water liberally & bring to a boil. Once boiling, add the quinoa & kale, stirring together. Place a cover on the pot & reduce the heat to low.
6. Remove the squash from the oven. Spoon the quinoa & kale mixture into the cavity of each squash half & serve.

Chef’s Note: Spinach can be substituted for kale if desired.