Posted by Scott Torborg

A friend of mine surprised me with a loaf of this TASTY rhubarb bread. He and his wife have replaced the rhubarb with apples and 1 teaspoon of cinnamon as a recipe alternative. He brought in a couple slices to share and that too was excellent. I asked him for the recipe he handed me a print-out from the All Recipes.com website. Enjoy!

1 C. milk
1 T. lemon juice
1 tsp. vanilla extract
1 1/2 C. brown sugar
2/3 C. vegetable oil
1 egg
2 1/2 C. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 1/2 C. chopped rhubarb
1/2 C. chopped walnuts

TOPPING:
1/4 brown sugar
1/2 tsp. ground cinnamon
1 T. butter, melted

1. Preheat oven to 340º F.
2. Lightly grease two 9×5″ loaf pans
3. In a small bowl, stir together milk, lemon juice, and vanilla; let stand for 10 minutes
4. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold rhubarb and nuts. Pour batter into prepared loaf pans.
5. In a small bowl, combine 1/4 brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
6. Bake in preheated oven for 40-45 minutes, until a toothpick inserted into center of a loaf comes out clean.

Posted by Scott Torborg

I first tried these at my cousin Gina’s house. The recipe is so easy, her kids made them before our annual Twins vs. Brewers weekend. They were sooo tasty. I think I ate half a pan. YIKES!

1 - 12 oz. pkg semi-sweet chocolate morsels
1 - 14 oz. can sweetened condensed milk
2 T. margarine
2 C. dry roasted peanuts
1 - 10 oz. pkg miniature marshmallows

1. Melt chocolate morsels, margarine and condensed milk in a double boiler or over low heat.
2. Remove from heat and fold peanuts and marshmallows into chocolate mixture until evenly coated.
3. Spread into a wax paper lined 9×13 pan.
4. Chill until firm.
5. Remove from pan and peel off wax paper.
6. Cut into squares.

Posted by Scott Torborg

A friend of ours from church shared this delicious recipe with us. I am not a big leftover fan, but this dish was excellent heated up the next day, and the day after that!!!

12 oz. spaghetti, cooked and drained
1 - 1 1/2 lb. hamburger
16 oz. sour cream
Large jar spaghetti sauce
2 C. Mozzarella cheese
3/4 C. Parmesan cheese
2 eggs

1. Spray 9×13″ pan
2. Put spaghetti in pan
3. Mix eggs and Parmesan cheese
4. Pour egg and Parmesan cheese mixture into spaghetti
5. Layer hamburger, sour cream and then spaghetti sauce
6. Sprinkle Mozzarella cheese on top

Bake 350º for 30-40 minutes.

Posted by Liza Torborg

I got this recipe in the magazine Real Simple. It was fabulous!

1 lb. frozen cheese tortellini
2 T. olive oil
1 onion, chopped
3 T. unsalted butter
2 cloves garlic, finely chopped
1 1/2 C. frozen peas
Kosher salt and pepper
2 T. chopped fresh tarragon
1/2 C. grated Parmesan

Cook the tortellini according to the package directions. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 6 minutes. Increase heat to medium-high. Add the butter and cook until it turns golden brown, about 3 minutes. Stir in the garlic, peas, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until heated through, 2 to 3 minutes. Add tortellini, tarragon, and half the Parmesan and toss. Divide among bowls and sprinkle with remaining Parmesan.

Posted by Sharon Crosheck

This recipe was submitted to the Better Homes and Gardens magazine by Marilyn Schmid. My kids loved to “help” make these by smashing up the Whoppers!

3/4 C. butter, softened
1 1/4 C. packed brown sugar
1 C. granulated sugar
1 1/2 tsp. baking soda
1/2 salt
3 eggs
1/4 C. cooking oil
1 1/2 tsp. vanilla
3 1/2 C. all-purpose flour
1 1/2 C. whole bran cereal
3 C. malted milk balls, crushed (12 ounces)

1. Preheat oven to 375 degrees F. In a 4-quart mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds.
2. Add brown sugar, granulated sugar, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally.
3. Beat in eggs, oil, and vanilla.
4. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the cereal.
5. Reserve 1/2 cup crushed malted milk ball candies to sprinkle on top. Stir remaining candies into dough. (Sharon’s note: I didn’t do this- I just put everything into the bowl)
6. Shape dough in 1 1/2 inch balls. (Sharon’s note: I used a scoop)
7. Place balls 2 inches apart on ungreased cookie sheet. (Sharon’s note: I had to place them 3 inches apart or they’d run together)
8. Bake for 8 to 10 minutes or until golden.
9. Place cookie sheet on wire rack. Immediately sprinkle tops of warm cookies with reserved crushed candies.
10. Cool on cookie sheet for 2 minutes. Transfer to wire rack. Cool completely.

Makes about 60 cookies.