cookbook

The Williamson Family Cookbook
Created with Family and Friends

Cookbook Table of Contents
Everything Breakfast………………………………..4 ~ 17
3 Sisters ~ Soup, Salads & Sandwiches…………….18 ~ 23
Game Day~Appetizers, Hors d’oeuvres & Dips…...24 ~ 37
Pastas…………......................................................38 ~ 43
2 Sides Are Better Than 1…………………………..44 ~ 57
Main Dishes are Delicious…………………………..58 ~ 71
Dessert Of Your Dreams…………………………..72 ~ 111
Cornbread & Pinto Beans………………………..112 ~ 113
Thank You……………………………………………….114
2

Dedication
This book is dedicated to my mother
Verona Joyce Goebel
And to my Aunt Glennda Williamson
for submitting one of my
Mom’s recipes “ Rum Balls”…..
3

Game Day
Party Food
4

Salty Chips
and
Saucy Dips
5

Everything
6

Breakfast
7

8

Joey’s
"You grab it out of the thing,
then you toast it. You put some
waffles in there and then you
click the second button (defrost
button) and then push the lever
down. Then Daddy does the
rest. They are really good."
Submitted By: Joey Suydam ~ Age 7
9

10

Are
2
Better
Than
1
11

Aaron’s
Submitted By: Aaron Lombard ~ Age 11
12

1. Put Butter in the pan
2. Put Fruity Pebbles in the
pancake batter.
3. Put it in the pan
4.Flip the pancake, when
done cut the pancake and
put syrup on it!
Best Pancake Ever!!!!
13

14
Submitted By: Melissa Pustelnik

Ingredients :
Cinnamon Sugar
Doughnut Minis
4 cups vegetable or canola oil
1 can Pillsbury refrigerated classic pizza crust
1/4 cup sugar
1 teaspoon ground cinnamon
Steps:
In deep heavy 3-quart saucepan, heat oil to 350°F.
-roll.
Cut dough into 12 (1-inch) slices. Cut each slice in half
crosswise to make 24 pieces. Roll each piece into ball; set
aside.
cinnamon.
Carefully place dough balls into hot oil; cook about 30
seconds or until light golden brown. Using wire skimmer
or metal slotted spoon, transfer doughnuts to paper bag
15
with sugar-cinnamon. Fold top of bag over; shake until
doughnuts are coated. Serve warm.

Mom’s
16

Submitted By: Joann Huffman
Ingredients:
Original recipe makes 4 servings
1 cup white sugar
1 tablespoon self-rising flour
1 tablespoon unsweetened cocoa powder
1 1/4 cups water or Milk
1 tablespoon butter
Directions:
In a medium saucepan, combine sugar, flour and cocoa
powder. Add water and stir. Bring to a boil over
medium heat, stirring occasionally until thick. Remove
from heat and add butter. Serve warm over
homemade biscuits.
17

Hey,
Scrambled
eggs
Hey,
Hey,
Dad
Mom
18

Oliver’s Hey, Breakfast
You’ll need all these things to make my Breakfast,
And Oh! a Mommy or Daddy!!!!!
19
Submitted By: Oliver Bean 12 Months

Sausage Balls
T
ake a roll of sausage, some bisquik
and shredded cheese.
P
ut in a bowl and take your hands and
squeezish together.
M
ake little balls and bake.
20

Cloudy
With a chance of
Sausage Balls
Submitted By: Ryleigh McNeely ~ Age 9
21

3
Sisters
Soup
Salads
Sandwiches
22

23

Soups
24

Submitted By: Darlene Scholander
25

Buffalo Chicken Dip
One, Of my most special
memories is of Mammaw
make Ham Salad, Love this
stuff… I so wish that I
could remember the recipe
that she used, But I can’t,
for I was such a little girl at
the time, but to watch her
put that hunk of meat in the
grinder and then watch her
turn it…. Wow!!! That was
so cool watching that meat
come out all minced
up…..Only a child so young
would truly understand my
amazement…
“ This is what I found in my
research”
Back in the day, this deviled ham salad was made using an old fashioned
countertop grinder - the cast iron kind, that clamped onto the
edge of the kitchen counter or a table. Usually a slice or two of bread
would be run through first, just to sort of clean it of any dried, leftover
residue, since they were next to impossible to clean well.
The old school ham salad was made from ground ham, (and very often,
from less expensive ground baloney instead), sweet pickles, sometimes
26
pimento peppers, and mayonnaise, or for some folks, a salad dressing
like Miracle Whip.

Ham Spread (Ground Bologna)
Ingredients
2-1/2 cups of smoked or boiled ham, Or Bologna
(about 2 large thick slices or 1/2 pound)
4 sweet gherkin pickles
1 (3 ounce jar) of chopped Pimentos, drained
1/4 cup of real mayonnaise, more or less
27

Submitted By: Nick Bean ~ Age 13
28

Ingredients
For the sauce:
1/4 cup mayonnaise
1 tablespoon drained horseradish
2 teaspoons ketchup
1/4 teaspoon Cajun seasoning
For the pickles:
Peanut or vegetable oil, for frying
1/2 cup all-purpose flour
1 3/4 teaspoons Cajun seasoning
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
Kosher salt
2 cups sliced dill pickles, drained
Nick Bean
Directions
Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun
seasoning in a bowl; set aside.
Fry the pickles: Heat 1 inch peanut oil in a pot over
medium-high heat until a deep-fry thermometer registers
375 degrees F. Meanwhile, whisk the flour, Cajun
seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon
salt and 1/2 cup water in a large bowl until
smooth. Spread the pickles on paper towels and pat
dry.
Add half of the pickles to the batter and toss to coat.
Remove from the batter using a slotted spoon, letting
the excess drip off, and add to the oil one at a time.
Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and
drain on paper towels. Return the oil to 375 degrees F and repeat with the
remaining pickles and batter. Serve immediately with the prepared sauce.
29

30

Ingredients:
1 Frito lay bean dip in can
1/2 cup real mayonnaise
1/2 cup sour cream
1 packet taco seasoning
1 package shredded cheese
Tomato
Green onion
Salt
Pepper
Corn chips
Open bean dip into a bowl, add salt and pepper and mix.
Spread into the bottom of a 9x13 pan. Next mix mayo
and sour cream together in a bowl and spread over bean
dip layer. Then cover that layer with the taco seasoning.
Add shredded cheese on top of that. Cut up tomato and
green onion and put that on the shredded cheese. Enjoy!
Submitted By: Kim Suydam
31

32

TEQUILA BALLS
Submitted By: Stefanie O'Connor
Cut up angel food cake in cubes
Soak in a fifth of Tequila
Deep fry until golden
Sprinkle with powdered sugar
Enjoy and handle with care...
33

Chorizo Stuffed Jalapenos
Ingredients:
1lb. Chorizo sausage
8oz. cream cheese
Small wheel smoked gouda cheese
Directions:
Crumble and brown sausage and drain very
well. Mix in softened cream cheese and shredded
gouda.
Stuff pepper halves and baked at 350 degrees until
melted and brown.
“Randy prefers the jalapenos but I liked banana peppers better “
34

Chorizo Jalapenos Dip
Another idea instead of stuffing peppers,
melt mixture in microwave and serve with
corn chips.
Submitted By: Donna Nisbet
35

Buffalo Chicken Dip
Submitted By: Jamie Kincaid (Jerry Williamson)
36

INGREDIENTS:
*2 cups shredded cooked chicken
*1 (8oz pkg) cream cheese softened
*1/2 cup Frank's Red Hot Original
*1/2 cup bleu cheese dressing
*1/2 cup crumbled Bleu cheese
DIRECTIONS:
Preheat Oven to 350 degrees
Combine ALL ingredients and spoon into a shallow
baking dish
Bake for 20 minutes or until mixture is completely
heated thru and stir.
Serve with Ritz Crackers or Vegetables
“I prefer Ritz Crackers”
37

Tabouli
Tabbouleh
38

Ingredients
1 cup water
1 cup fine cracked wheat
1 cup minced fresh parsley leaves
1/2 cup minced fresh mint leaves
1/2 cup finely chopped yellow onion
3 tomatoes, diced
2 cucumbers, seeded and diced
3 tablespoons olive oil
3 tablespoons lemon juice, or to taste
1 teaspoons sea salt
Directions
In a large mixing bowl, pour the water over the
cracked wheat and cover, let stand about 20 minutes
until wheat is tender and water is absorbed. Add the
chopped herbs and vegetables and toss with the mix.
Combine the oil, lemon juice, and salt in a separate
bowl. Add to wheat mixture and mix well. Chill.
Serve and enjoy
Submitted By: David Pustelnik
39

40

41

Penne with
Chicken and Pesto
42

Ingredients
1 (16 ounce) package penne pasts
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves ~ cut into thin strips
1 bag frozen shrimp ~ thawed and shelled
2 cloves garlic, minced
Salt and pepper to taste
1 ¼ cups heavy cream
¼ cup pesto
3 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; pour in shrimp then
drain. Heat butter and olive oil in a large skillet over medium
heat. Sauté chicken and garlic until chicken is almost
cooked. Reduce heat and stir in salt, pepper, cream,
pesto and Parmesan cheese. Cook until chicken is no
longer pink inside. Stir in cooked pasta.
Submitted By:
Ashley Brejnak
43

Family fun for
Everyone!!
Enjoyable any day
anytime! ! !
Emily Bean
Age 11
Emily’s Ratatouille
Spaghetti Tacos
Ingredients:
4 ounces spaghetti (1/4 box)
1 teaspoon olive oil
6 ounces ground beef
1/2 onion, chopped
1 14-ounce can diced tomatoes
2 teaspoons chili powder
Kosher salt and black pepper
8 hard taco shells
Grated Cheddar, sour cream, and cilantro, for
serving.
44

Directions:
Cook the spaghetti according to the package directions.
Meanwhile, heat the oil in a large skillet over mediumhigh
heat. Add the beef and the onion and cook until the
meat is no longer pink, 5 to 6 minutes.
Add the tomatoes and the chili powder and season with
½ teaspoon salt and ½ teaspoon pepper. Lower the heat
and simmer until thick, 3 to 5 minutes.
Toss with the spaghetti and serve in the taco shells with
the Cheddar, sour cream, and cilantro, if desired.
Submitted By: Emily Bean ~ Age 11
45

46

Darlene’s Potato
Salad
2 lbs Potatoes (peeled and diced)
Eggs (hard boiled) about 8
Sweet Pickle Relish
Mayonnaise
Mustard
Cut potatoes into cubes and cook until tender drain
Cut up about 6 hard boiled eggs and add to potatoes
put in mayo, relish and a little mustard just enough to
make it yellow and mix all together and put into bowl
I slice 2 hard boiled eggs and put on top.
Use more eggs if you like it eggy .
Submitted By: Darlene Scholander
47

Submitted By Todd Bean
48

Ingredients:
1 head of Cauliflower
1 cup Habenero shredded cheese
1/2 cup plain Greek yogurt
1/2 cup mayo
1/2 cup of chives
6 slices of crumbled bacon
Salt and pepper
Directions:
Boil cauliflower until soft In a separate bowl
mix yogurt mayo , cheese, bacon and 1/2 of
the chives. Strain the cauliflower and add to
mix. Use a potato masher to mash cauliflower
into mixture Mash until desired consistency.
Salt and pepper to taste. Add Remainder of
chives and. Serve warm Or cool
49

I entered this recipe, not just because it
is in my Mon’s hand writing, but because
I think the recipe came from my Aunt Ann.
I know that her German Potato salad was the best, So
I will give her the credit for this.. Thanks to her and my
Mom, we still have it… Love you both.
50

51

52

Cheesy Potatoes
I start with a bag of frozen shredded
potatoes (like the hash brown kind) 1lb
bag app. 1 lb reduced fat sour cream. 1
can of cream of chicken, 4 cups sharp
shredded cheese, 1 stick melted butter
little salt n pepper mix it in a big bowl
altogether n put it in a pan (grease pan)
When in the pan after being mix
sprinkle about a cup more of cheese
then put in oven @ 375° for 45~1 hour
when almost done (last 10~15 min)
take out and crush potato chips on top
better made original ones then finish
cooking until chips are golden brown
and there’s my cheesy taters. .
Submitted By:
Chris Williamson
53

54

Nola’s Macaroni Salad
Ingredients:
1 Tomato
1 Cucumber
1 Green Pepper
6 Boiled Eggs
1 lb. Elbow Macaroni (Cooked)
Directions:
Cut vegetables into small pieces.
(Very Important to do this, So you get a
bit of everything in every spoonful)
Mix all ingredients together add salt. Mix
with Hellman’s Mayonnaise.
(Also very important to use Hellman’s)
Submitted By: Nola Klonowski
55

___________________
TOM’S BACON
MACARONI SALAD
___________________
Submitted By: Tom Staggs
56

Ingredients
2 cups Elbow macaroni (uncooked)
1 large Tomato, finely chopped
2 Celery ribs, finely chopped
5 Green onions, finely chopped
1-¼ cups Mayonnaise
5 tsp. White Vinegar
¼ tsp. Salt
¼ tsp. Pepper
1 pound Bacon strips, cooked and crumbled
Directions
#1 Cook macaroni according to package directions;
drain and rinse in
Cold water . Transfer to large bowl; stir in tomato,
celery and green onions.
# 2 In a small bowl , whisk mayonnaise , vinegar ,
salt and pepper . Pour
Over macaroni mixture and mix until macaroni is
all covered with mixture.
Refrigerate, covered for at least 2 hours. Just before
serving, stir in bacon. About 12 servings 57
(3/4 cup each)

Main Dishes
are
Delicious
58

Ingredients
1 (3 to 4 pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
Self-rising flour
Vegetable oil
Preparation
Sprinkle chicken with salt and pepper. Place chicken in a
shallow dish or zip-top plastic bag, and add buttermilk.
Cover or seal, and chill at least 2 hours.
Remove chicken from buttermilk, discarding buttermilk.
Dredge chicken in flour.
Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch
oven; heat to 360°. Add chicken, a few pieces at a time;
cover and cook 6 minutes. Uncover chicken, and cook 9
minutes. Turn chicken; cover and cook 6 minutes. Uncover
and cook 5 to 9 minutes, turning chicken the last 3 minutes
for even browning, if necessary. Drain on paper towels.
Submitted By:
Joann Huffman
Southern Fried Chicken
59

Grilled Salmon
with Herb and Meyer Lemon Compound Butter
60

Ingredients:
1 stick butter, room temperature
2 Meyer lemons, zested
1/2 bunch dill, finely chopped
1/2 bunch thyme, picked and finely chopped (lemon thyme is even
better)
1 small clove garlic, smashed and finely chopped
Kosher salt
4 (6-ounce) salmon fillets, skin-on
Extra-virgin olive oil
Directions:
In a small bowl, combine the butter, zest, herbs and garlic. Mix until
everything is well mixed. Season, to taste, with salt. If using right
away, keep the butter at room temperature. If making ahead, reserve
in the refrigerator and bring to room temperature before using.
Preheat grill to medium.
Remove the salmon from the refrigerator and let come to room temperature.
Season with salt and coat with olive oil. Brush and oil the
grill. Place the salmon, skin side down, on the clean, preheated grill.
After 2 to 3 minutes, rotate the salmon 90 degrees to create crosshatch
grill marks on the salmon skin. Cook the salmon for another 3
to 4 minutes. As the salmon cooks it will turn from translucent orange
to opaque pink.
Turn the salmon over and cook for another 2
to 3 minutes. If the salmon starts to burn, or
the flames flare up move the fish to a
cooler part of the grill.* Remove from
the grill and top with the room
temperature compound butter.
The butter should act as a
sauce and melt over
and coat the
grilled salmon.
Submitted By: Kelly Bean
61

Mammaw Chicken & Dumpling
Submitted By: Tammy Gibson
This is Mammaw Williamson’s way. There’s no real recipe so I can’t give you
any measurements. I learned by watching and her telling me. Trial and error is
how I learned.
You will need: Chicken (A fat hen will give you a richer broth)
Flour “Mammaw always used self-rising flour.” (You can use all purpose but
will need to add salt)
Canned chicken broth
Can of cream
62

Cook chicken and then remove chicken from broth. You will want to strain
your broth to make sure no bones. Let chicken cool and then remove from
bone and sit aside. You will add it back into dumplings later.
Dumplings:
Mix flour, cooled broth and water to make dough (it needs to be wet
enough to hold together but not too wet). Use wax paper dusted with flour
to roll out your dumplings “I remember Mammaw using a newspaper to
roll hers out on” Should look something like this.
Bring broth to a rolling boil and start dropping your dumplings.
You will need to turn down the heat a little but still keep it boiling.
Mammaw always said to
shake pot to keep dumplings
from sticking but I never
had any luck so I gently stir.
After adding your dumplings
add your chicken and
just a little bit of canned
cream. Cover and remove
from heat the dumplings
will finish cooking. If your
gravy is too thick you can
thin it by adding some
canned broth. Your dumplings
should look something
like this:
63

Submitted By: TC McNeely
64

WEST VIRGINIA HOT DOG CHILI
Ingredients:
5 lbs Hamburger
1 Large Onion chopped
2 Tbsp chili powder
1 Tbsp Salt
1 Tbsp Sugar
1 Tsp pepper
¼ Cup vinegar
Direction:
Boil Hamburger & Onions together until done.
Drain all the water except for a couple of inches.
Add Chili Powder, Sugar, Salt, Pepper, Vinegar
& Tomato paste. Mix well. You can freeze and
use as needed.
65

Ingredients
- 30 Chicken Wings
- 1 cup Parmesan Cheese
- 1 tablespoon Italian Seasoning
- 1/2 teaspoon Ground Pepper
- 1 teaspoon Salt (optional)
- 1/2 cup Butter melted
Preheat oven to 375° Mix cheese, Italian seasoning,
salt and pepper together on a dry tray. Dip each
piece of chicken into the butter, then roll in cheese
mixture, coating well. Place on a greased baking
sheet. Bake for 45 minutes, turning when brown.
Makes 4 main course or 8 appetizer servings.
Submitted By: Sheri Thomas
66

Parmesan Chicken Wings
67

Mom’s Pork Loin
From Verona Goebel vgoebel@comcast.net
To Valerie Huffman Valhuffman@aol.com
This was the Email my Mom sent to me 11/22/2008, to forward to Todd
68

Pork loin:
Set roaster pan on high, cover just enough oil to
cover bottom of pan.
Lay roast in pan and let sear a little on each side
to seal in juices.
Turn temperature down to 350 degrees.
Sprinkle with Salt & Pepper. Mrs. Dash Original &
garlic salt.
Roast slowly for approximately 2 hrs.
You can add a little water if needed.
Add cut up potatoes, sliced
mushrooms, carrots, red
pepper, green pepper
and onions.
If you like you can replace the peppers with
roasted red peppers. I always place the peppers
and onions directly on top of the meat.
Add 2 or 3 cups of water and cook slow at 350 degrees
for another 2 hours or until meat is tender.
69
Love,
Grandma Vee

Kaydin’s
Yummy Chicken Fajitas
Cheese
Sour Cream
Ranch
French Fries
Tortillas
Salt
Chicken
70
Submitted By: Kaydin Lombard ~ Age 6

Ingredients:
40 Chicken Breast
15 Cups of Salt
10 Spoons of Sour Cream
14 Spoons of Cheese
15 Cups of Ranch
10 French Fries
10 Tortillas
Directions:
Cook Chicken for 20 Minutes
Put on big plate, then cut it up.
Put chicken on tortillas with French
Fries,
Sour Cream, and Cheese
Then eat it
71

Desserts
72

Cake By: Heather Bean
73

Peanut Butter
This recipes has been
handed down through
generations….
74

Ingredients:
1 Small Potato
2 lbs. Confectioner Sugar
Peanut Butter
Direction:
1. Peel and slice potato. In small sauce pot, cover potato
slices with water and cook over medium heat until
soft. Drain potato and place in mixing bowl. Beat until
mashed. Add ½ sugar and mix well. Mix in remaining
sugar.
2. Line a countertop with a sheet of waxed paper dusted
with confectioner's sugar. Scrape out dough onto
waxed paper and dust top with more confectioner's
sugar. Roll out to a thickness of about ¼ of an inch.
Spread dough with peanut butter and roll up like you
are making cinnamon rolls. Place halves in a gallon
zipper seal bag and store in the fridge until ready to
serve.
3. When ready to serve slice into ¼ inch slices. Store
leftovers in the refrigerator.
Submitted By: Avonlea Pustelnik ~ Age 7
75

Peanut Butter Pie
1 cup creamy peanut butter
1 8oz. cream cheese softened
1 12oz container (4 1/2 cups) frozen whipped
topping thawed and divided
1 prepared chocolate pie crust
1 jar hot fudge topping
Beat together 1 cup peanut butter, cream
cheese and sugar in large bowl with electric
mixer on medium until well combined.
Gently mix in 3 cups whipped topping until
thoroughly combined. Spoon mixture into
pie shell. Using a spatula, smooth mixture
into edges of pie.
Reserve 2 tablespoons of hot fudge topping
into corner of a re sealable food storage
bag, set aside. Microwave remaining topping
on high for 1 min. Stir spread topping
over pie, covering entire peanut butter
layer. Refrigerate until set. Spread remaining
whipped topping 1 1/2 cups over hot
fudge topping. Be careful not to mix the
layers. Squeeze bag of peanut butter to
76
drizzle topping over pie.
Refrigerate until ready to serve.

Submitted By: Kimberly Hunsberger ~ Age 11
77

Chocolate Éclair
Submitted By: Benjamin Gibson
“Mammaw Dot's Recipe”
78

1 box graham crackers
3 boxes vanilla instant pudding
3 cups milk
1 (8 oz) cool whip
Line pan with crackers. Mix pudding with
milk 2 minutes. Stir in cool whip. Spread
1/2 pudding over layer of crackers, top with
another of crackers and then rest of pudding.
Place another layer of cracker. Spread
icing on top.
Icing:
3 cups powdered sugar
6 TBSP milk
2 tsp Vanilla
4 TBSP light Corn Syrup
4 pkg (1 oz) liquid unsweetened chocolate
(Chocó-Bake) can use Baker's unsweetened
choc baking squares (melted)
Mix well and frost.
79

Mammaw’s
Banana Pudding
80
Submitted By: Tammy Gibson

Ingredients:
2 Small boxes of instant Banana pudding
3 - 4 Ripe Bananas
3 cups of milk
1 (8 oz) Sour Cream
1 (8 oz) Cool Whip, room temperature
1 box of Nilla Wafers
Combine pudding & milk & beat 2 minutes. Stir
in sour cream & cool whip. Line bottom & sides of
your dish with wafers then bananas then pudding.
Continue layering wafers, bananas, pudding. top
layers is pudding and you can use the crumbs in
the bottom of the box of wafer to sprinkle on
top to make it look pretty.
81

1 cup flour mix into crumbs as for pie crust
2/3 cup brown sugar
1 Tbs. butter
1 cup molasses
3/4 cup boiling water
1 tsp. soda
1 beaten egg
Direction:
Shoofly Pie
Mix the above mixture with 1/2 of the crumb mixture.
Do not beat. Pour into unbaked pie shell and
cover with remaining crumbs. Bake 10 minutes at
375° oven. Reduce heat to 350 °and continue baking
82
for 30-35 minutes

Submitted By: Bob Hunsberger
83

84

Blackberry Cobbler
Submitted By: Sandra Major
2 stick butter, melted, plus more for greasing pan
1 1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup whole milk
2 cups fresh (or frozen) blackberries
Whipped cream and or ice cream, for serving.
Directions
Preheat the
oven to 350 degrees
F. Grease
a 3-quart baking
dish with butter.
In a medium
bowl, whisk 1
cup sugar with
the flour and milk. Whisk in the melted butter
Rinse the blackberries and pat them dry. Pour the
batter into the baking dish. Sprinkle the blackberries
evenly over the top of the batter. Sprinkle 1/4
cup sugar over the blackberries. Bake until golden
brown and bubbly, about 1 hour. When 10 minutes
of the cooking time remains, sprinkle the remaining
2 tablespoons sugar over the top. Top with
whipped cream or ice cream . . . or both.
85

Strawberry Cheesecake
Submitted By: Lisa Brejnak
86

•1 package Golden Oreos (crushed)
•6 tablespoons butter, melted
•8 ounces softened cream cheese
•1 cup powdered sugar
•1 (16-ounce) container Cool Whip, divided
•2 packages (3.4 ounce each) instant
cheesecake pudding mix
•3 cups milk
•3½ cups sliced strawberries
Mix crushed cookies & melted butter together.
Press the crushed cookies mixture
into a 9x13 pan and refrigerate while you
prepare the remaining layers.
Beat 1 cup of powdered sugar, cream
cheese until smooth, fold in 1 cup of Cool
Whip. Spread over your cookie layer.
Then mix together the pudding mix, milk,
and another 1 cup of Cool Whip. Spread
over the cream cheese layer.
Layer fresh sliced strawberries on top and
spread the remaining Cool Whip on top.
Refrigerate until ready to serve!
87

Nana’s Carrot Cake
3 cups Flour
1-½ cups Mazola Oil
2 tsp. Soda
¼ tsp. Salt
2 tbsp. Cinnamon
2 cups Sugar
2 cups Carrots ( raw grated )
4 Eggs ( beaten )
1 cups Nuts chopped ( pecans )
Mix flour , soda , salt , cinnamon and sugar together , then
add oil and eggs mix well then add chopped nuts . Pour into
greased and floured bunt cake pan. Bake at 325 degrees for
about 50 minutes .
88

Icing
1 8 oz. pkg. Cream Cheese
2 tbsp. Can Cream
1 tsp. Vanilla
2-½ or 3 cups Powder Sugar ( sifted )
Mix cream cheese , cream and vanilla together , then start
adding
Sifted powder sugar a little at a time . When cake is cool, you
can icing your cake .
Submitted By: Lorean Staggs
89

Ashley’s
Simple Summer
Fresh Fruit Pie
Submitted By: Ashley Brejnak
90

1 large package ( 0. 6 oz) sugar- free strawberry gelatin
2 cups boiling water
Place gelatin in a medium bowl, add boiling water, and stir to
dissolve. ( You will not be adding the cold water step.)
1 large package ( 5. 1 oz) instant vanilla pudding
1. 5 cups skim milk
In a large bowl, mix together with an electric mixer. It will be
thicker than usual. Add the dissolved gelatin and mix until
smooth.
2 graham cracker crusts, regular or chocolate (9 oz crust)
1 quart fresh strawberries, cleaned and left whole
2 bananas, sliced
4 fresh peaches or nectarines, sliced into wedges
1 pint fresh blueberries, washed and drained
Place the fruit attractively to fill the crust, using the order listed.
Pour 1/ 2 of the jello/ pudding mix over each pie.
The jello/ pudding mix will seep between each piece of fruit.
Refrigerate until firm, about 2 hours.
91

Pineapple Upside-Down Cake
Submitted By: Joy Childress
Ingredients
Topping:
6-8 slices canned pineapple, juices reserved
2/3 cup light brown sugar
1/4 cup unsalted butter, room temperature
Maraschino cherries, as needed, optional
Cake:
2/3 cup light brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup milk
1/3 cup sour cream
1/3 cup sugar
1/4 cup pineapple juice
1 large egg
92
1 teaspoon vanilla extract
1 teaspoon baking powder

Directions:
Preheat oven to 350º and generously grease a
9-inch round cake pan.
For the topping, melt butter in a medium
saucepan over medium heat and sprinkle
brown sugar over the top.
Cook until sugar is melted, mixture darkens
slightly in color and bubbles start appearing
around the edges.
Pour mixture into cake pan and carefully arrange
pineapple slices and cherries
(decoratively) in the butter.
For the cake, combine flour, baking powder
and salt in a medium bowl and set aside.
In a large bowl or mixer, cream together butter
and sugars until fluffy and lightened in
color. 3-5 minutes.
Beat in egg until incorporated, and then mix
in vanilla extract and pineapple juice.
Once incorporated, and then stir in the milk
and sour cream.
Gradually mix in dry ingredients and stir until
just incorporated. Batter will be thick.
Pour batter into prepared cake pan, cover
with aluminum foil, and bake for 25 minutes.
Remove aluminum foil and bake for another
20-22 minutes, or until golden brown and
toothpick inserted in center comes out mostly
clean.
Let cool 15 minutes before inverting cake
onto a serving tray and serve at any temperature.
93

Submitted By:
Glennda Williamson
94

95

Dot’s
Submitted By: Susan McNeely
96

Dot’s Fresh Apple
1 Cup oil
2 Cups Sugar
3 Eggs
1 Tsp Baking Soda
1 Tsp Cinnamon
2 ½ cups self- rising flour
1 Cup Walnuts
1~ 6 oz package Butterscotch Chips
3 cups red or yellow delicious Apples, chopped
Preheat oven 350. Mix oil, sugar & eggs together. Add
flour, baking soda & Cinnamon & walnuts. Mix in apples.
Pour into large Bundt pan sprayed with cooking
spray (Pam). Sprinkle with Butterscotch Chip and bake
for 1 hour. If using a smaller Bundt pan you will have
enough batter to bake 4 ~ 6 muffins.
97

Submitted By: Karter Lee Rexal Williamson
18 months
98

*Toddler Bites*
Lay out parchment paper on a cookie sheet.
Use any of the baby/toddler pouches of fruits/
veggies fruits preferably or even any apple
sauce. Drop small dime-quarter size drops on
parchment paper and place in freezer for a few
hours. Peel off easily for a quick refreshing
cool snack especially for teething kids.
Lexi who is 9 even loves them
The last batch we made were
peach/mango.
99

Ingredients:
1 can Pillsbury refrigerated classic pizza crust
1/2 cup finely crushed graham cracker crumbs
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
1/4 cup butter, melted
7 tablespoons marshmallow crème
1 cup chocolate chips.
S’mores Pizza
100

This is going to be a
great way to get the
Party started. You don’t
need a campfire to make
yummy S’mores Pizza.
Direction:
1 Heat oven to 400°F. Lightly grease cookie
sheet with shortening or spray with cooking
spray.
2 Unroll pizza crust onto cookie sheet. Press
out into about 14x9-inch rectangle. Bake 8
minutes. Meanwhile, in small bowl, stir together
graham cracker crumbs, oats, brown
sugar and melted butter; set aside.
3 Remove crust from oven; cool slightly.
4 Spread 4 tablespoons of the marshmallow
crème in thin layer over crust. Pile remaining
3 tablespoons in line along 1 short edge of
crust (this will become the gooey marshmallow
center). Sprinkle graham cracker mixture evenly over
marshmallow; sprinkle with chocolate chips.
5 Starting with edge that has thick marshmallow carefully roll
up crust. Do not squeeze or marshmallow will ooze out. Place
seam side down in ungreased 9x5-inch loaf pan.
6 Bake 8 minutes longer. Remove from pan to serving plate or
cutting board. Cut into 1-inch-thick slices.
Submitted By: Haley Williams ~ Age 13
101

Angel’s Big Brownies
102

Ingredients:
2 Large Eggs
1/2 Cup of water
1/4 Cup of oil
1 Box of Brownie Mix
Directions:
First preheat oven to 350° F
Next butter your pan, Then mix
ingredients till thick. When done
mixing, pour the mix into pan. Set
in oven and cook for 18 to 20
minutes.
When done take out and cut and
serve it.
Enjoy!!!
Submitted By: Angel Lombard ~ 13
103

Submitted By:
Tristin Edward Lombard
Age 18 mo.
104

Tristin’s
Bananarama
Ingredients:
1 Banana
1/3 Cup Blueberries
1/3 Cup Chocolate Chips
Whip Cream
Directions:
Chop Banana into small bite and
put in medium size bowl.
Top with Blueberries,
Chocolate Chips
And Whip Cream.
Enjoy!!!
105

Cookie bar cake
You go to the store
and buy cookie dough
and you smash it in a
pan and bake it. To
make it really good
you put chocolate icing
and sprinkles on top.
106
Submitted By: Logan McNeely ~ Age 7

107

Gwen's Firecracker Cake
108
Submitted By: Gwen Deras ~ Age 9

Directions
- 1 generously greased 12 cup fluted tube cake pan
Betty Crocker Super Moist White cake mix
(make as directed on box)
- Betty Crocker Whipped Fluffy White Frosting
- Food coloring
Pour 1 cup of prepared cake mix into small bowl, stir in red food
coloring until well mixed.
Do the same with blue food coloring. You will leave 1 cup just
white. Once your red, blue and white
are ready, start layering. First layer: pour all the red into the bottom
of fluted pan. Distributed evenly.
Carefully pour all the white cake batter over the red batter. Once the
white batter is in, carefully pour the blue batter over the white batter.
It looks better if it just forms a ring in the center. Bake as directed
on the box. Allow cake to cool about 30 minutes. Place cake on
cooling rack or cookie sheet.
Frosting:
Divide an entire can of Betty Crocker Whipped Fluffy white frosting
into 3 parts.
Microwave one bowl on high just until smooth enough to drizzle
over the cake (about 5-10 seconds), then add blue food coloring. Do
the same with red food coloring. Then leave one bowl with the white
frosting and do the same. Drizzle white first and then the red and
blue. Now you have a firecracker cake!
109

Nutella
Chocolate Chip Cookies.
110

1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
1/2 cup (100g) granulated sugar
1 large Egg land’s Best egg + 1 egg yolk
1 teaspoon vanilla extract
1/2 cup (148g) Nutella, divided 1
2 and 1/3 cups (295g) all-purpose flour
1 and 1/4 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1 and 1/4 cups (225g) semi-sweet chocolate chips, divided
sea salt, to taste
Directions:
Preheat oven to 350F. Line two large baking sheets with parchment paper or
silicone baking mats. In a large bowl using a hand-held mixer or stand mixer fitted
with a paddle attachment, beat the butter for 1 minute on medium speed until
completely smooth and creamy. Add the brown sugar and granulated sugar and
beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk,
and vanilla on high speed until combined. Scrape down the sides and bottom of
the bowl as needed. Beat in 1/4 cup (74g) of Nutella until combined.
Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On
low speed, slowly mix into the wet ingredients until combined. Add 1 cup (180g)
of chocolate chips and mix on low for about 5-10 seconds until evenly disbursed.
Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the
Nutella streaks through the cookie dough and is not fully mixed. Dough will be a
little crumbly, that is OK. Dough will be extremely crumbly if the remaining
Nutella was mixed in too much.
Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. The
warmth of your hands will help them come together. Bake the cookies for 10 minutes,
until slightly golden brown around the edges. My oven has hot spots and yours may too
- so, be sure to rotate the pan once during bake time. The baked cookies will look extremely
soft in the centers when you remove them from the oven. Allow to cool for 5
minutes on the cookie sheet. During this time, if the cookies are too puffy, try gently
pressing down on them with the back of a spoon. They will slightly deflate as you let
them cool. As the cookies cool, grab the remaining 1/4 cup of chocolate chips. Gently
press a few chocolate chips into the tops of the slightly warm cookies (this is for looks
and optional, of course!) and finish each with a sprinkle with sea salt. Transfer cookies
to a cooling rack to cool completely. Submitted By: Elizabeth Ochoa
111

&
Cornbread Pinto Beans
Pinto Beans:
Ingredients:
1 pound dry pinto beans, about 2 1/3 cups
2 quarts of tap water
2 to 4 ounces bacon or salt pork or 1/4 cup bacon grease
1 teaspoon salt
1/4 teaspoon pepper
Directions:
Soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling
water for an hour or two. After soaking, or the next day, bring the beans to a
boil over medium high heat. Reduce the heat, so the beans merely simmer.
Cover and simmer for half an hour. Then add the bacon or salt pork,
112
salt
and pepper. Cover again and simmer for another 45 minutes to an hour, or
till tender.

Cornbread:
1/4 cups coarsely ground
cornmeal
3/4 cup all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet
inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, salt, baking powder,
and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk
in almost all of the melted butter, reserving about 1 tablespoon for the
skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature
to 375 ° Coat the bottom and sides of the hot skillet with the remaining
butter. Pour the batter into the skillet and place it in the center
of the oven. Bake until the center is firm or till toothpick comes out
clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes.
113

I would like to take a moment to reflect back on the creating
of this book, the journey was amazing… trying to design
around each recipe had its trials and errors, but I always seem
to find what I went in search for.
I also would like to thank all that submitted a recipe in this
book which inspire it…..
Aaron Lombard
Angel Lombard
Ashley Brejnak
Avonlea Pustelnik
Benjamin Gibson
Bob Hunsberger
Chris Williamson
Darlene Scholander
David Pustelnik
Donna Nisbet
Elizabeth Ochoa
Emily Bean
Glennda Williamsom
Gwen Deras
Haley Williams
Heather Bean
Jamie Kincaid
Joann Huffman
Joey Suydam
Joy Childress
Karter Rexal Williamson
Kaydin Lombard
Kelly Bean
Kim Suydam
Kimberly Hunsberger
Lisa Brejnak
Logan McNeely
Lorean Staggs
Melissa Pustelnik
Nick Bean
Nola Klonowski
Oliver Bean
Ryleigh McNeely
Sandra Major
Sheri Thomas
Stefanie O'Connor
Susan McNeely
Tammy Gibson
TC McNeely
Todd Bean
Tom Staggs
Tristin Lombard
Valerie
All art and recipes in this book are just for entertainment, I claim no copyrights to
them unless it was my own creations. This cookbook is not to be bought or sold for
any profit, it is just for family and friends entertainment. If I have used any pictures or
writings that belong to another person, I will give you full credit if you request.
114
You may contact me at ladysurrenders@gmail.com
Sincerely,
Valerie Huffman