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Baked Zucchini Crisp


Preheat oven to 350 degrees. Spray an 8x8” baking pan with non-stick cooking spray.
In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add zucchini and onion; cook for 8 minutes. Add garlic and cook for an additional 2 minutes. Transfer to a bowl and cool completely.
Microwave remaining butter and drizzle over cereal; tossing to coat.

Katie's Hawaiian Beans


In a crock pot add all of the ingredients excluding the cornstarch and water. Next you will need to add the slurry, made out of the cornstarch and water. Add the COLD water to a medium size bowl, whisk in the cornstarch. Add slurry to crock pot, stir to combine and slow cook for 4 hours on high heat or 8 hours on low.

O.M.G. Cake


Once cake is cooled, take the end of a wooden spoon and poke holes all over the cake.
Pour sweetened condensed milk over the cake, repeat the process with caramel topping.
Top cake with thawed whipped topping and follow with sprinkling toffee bits to cover the cake.
Serve immediately and store in the refrigerator.

Cherry Chicken Sandwich


In the slow cooker, add chicken and pour the Cherry Soda over top. Cover and cook for 4 hours.
Drain any remaining liquid and shred chicken with two forks. When finished, add desired amount of barbecue sauce in 1/2 bottle increments and continue cooking until sauce is heated through.
Serve on a bun with cheese.

Sunset Crumble


Preheat oven to 375 degrees.
Cut all of the fruit first in half. Remove the pits. Slice the fruit into slices, and then dice into bite size pieces, and add to a medium size bowl. Add the sugar, and cornstarch and mix. Set aside until crumble is complete.

Banana Pops


Cut bananas in half then in half again to make 4 equal portions.
Place cake pop stick in each banana. Roll banana in yogurt then sprinkle mini chocolate chips or toffee bits on banana.
Place prepared banana pops on a cookie sheet lined with wax paper. Freeze for 1 to 2 hours or until completely frozen. Remove from freezer and enjoy!

Cucumber Canapé


Prepare cucumbers by slicing in ½ inch level slices. Set aside.
In a small bowl or food processor combine all of the remaining ingredients excluding the dill. Process or mix until smooth, and then add 2 Tablespoons dill. Pulse or mix until the dill is distributed.

Berry Salsa


In a medium bowl add the apples, and strawberries. In a small bowl whisk together the brown sugar, lemonade concentrate, orange marmalade and cinnamon. Add the dressing to the fruit and mix to combine. Lastly add the raspberries, and gently fold them in. Serve with Triscuit® Thin Crisps Cinnamon Sugar.

Spokane Pea Salad


On a cookie sheet lined with paper towels add peas. Roll peas around so they will shed any additional water they may be holding.
In large bowl stir together the sour cream, mayonnaise, pepper, kosher salt and garlic powder. Add the Water Chestnuts, carrot, onion, diced peas, bacon and peas. Gently fold together.