Debbie Bingham's Ultimate Chocolate Chip Cookies (I always make a double batch.)

•            ​¾ cup Butter Crisco
•             1 ¼ cups brown sugar, packed (White Satin, of course!)
•             2 ½ Tablespoons milk
•             ½ Tablespoon vanilla
•             1 egg
•             2 cups flour
•             1 teaspoon salt
•             ¾ teaspoon baking soda
•             ¾ cup mini chocolate chips

           
Combine Crisco, brown sugar, milk and vanilla. Mix well. Add egg and mix. Combine flour, salt and baking soda in separate bowl. Add in flour mixture until combined; then, add the chocolate chips. Place by spoonful or cookie scoop onto a greased cookie sheet. Bake at 375 degrees for 8-9 minutes. Cool. Makes 2 ½ dozen.

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Bonnie Knutson’s Chunky Crockpot Chili

• 1 lb hamburger, browned and drained
• 1 med onion, chopped
• 1 green pepper, chopped
• 1 garlic clove, minced
• 1 cup beef broth
• ½ cup Worcestershire Sauce
• 2 tsp chili powder
• 1 tsp black pepper
• 1 tsp dry mustard
• ½ tsp celery salt
• ½ tsp salt
• ½ lb bacon, cooked and crumbled
• 6 cups diced tomatoes
• 1 can kidney beans, rinsed and drained
• 1 can pinto beans, rinsed and drained 
• 1 can garbanzo beans, rinsed and drained 

Combine all ingredients in a large crockpot. Set at medium heat for 3-4 hours, stirring occasionally. Serves a large crowd. 

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Stephanie Rovey’s Salisbury Steak 

Get cube steak and cover in V-8 juice. Slice onions and green, yellow, red and orange peppers on top. Pepper to taste. Cook in the crockpot or simmer on low in your favorite pan. Serve with mashed potatoes. ​

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Greta Whelan’s Sugar Beet Smokies

2 packages of little Hillshire Farms Smoked Sausages (Lil Smokies)
Boil a large saucepan of water and add the sausages- cook for just a few minutes to release some of the fat. Drain, rinse and let cool before wrapping the dough around them.
Dough for Bread Machine

• ¼ cup warm water
• ¾ cup lukewarm milk
• ¼ cup American Crystal Sugar
• 1 tsp. salt
• ¼ cup softened butter
• 1 egg
• 3 cups Dakota Maid white flour
• 2 tsp. Active yeast

Place all ingredients in bread machine and set on dough cycle, when complete roll out dough and cut into small rectangle pieces to wrap around each smokie, pinch to seal and place on parchment paper on a jelly roll pan. I let them rise for 10-15 minutes, then bake at 350 degrees for 15-20 minutes. Cool on wire rack.

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Peter Maxwell’s Peanut Butter and Jelly Sandwich 
(Passed down through generations of Maxwells)

• 2 slices of bread
• 2 Tblsp JIF creamy peanut butter
• 2 Tblsp of jam or jelly

Can be eaten immediately but the longer it sits, the better.

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