Dessert

Banana cake
Recipe submitted by Sandy Yohnke

• 1 box yellow cake mix
• 3 ripe bananas
• 1/3 teaspoon baking soda

Make yellow cake mix according to directions on box, except reduce water by 1/3 cup. Add bananas and baking soda; mix. Put into greased pan and bake at 350 degrees for 15-20 minutes. Frost with cream cheese frosting.

Easy Oreo cheesecake
Recipe submitted by Sandy Yohnke

• 1 package Oreos (or any chocolate creme-filled sandwich cookies)
• 1/4 cup butter or margarine, melted
• 4 8-ounce packages cream cheese
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup sour cream
• 4 eggs

Preheat oven to 325 degrees and line a 9- by 13-inch pan with tinfoil; make sure ends of tinfoil extend over sides of pan. Place 30 cookies in a food processor; process until finely ground. Add butter and mix well. Press firmly onto bottom of prepared pan. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs one at a time, beating just until blended after each. Chop remaining cookies and gently stir 1 1/2 cups of them into mixture. Pour over crust and sprinkle with remaining chopped cookies. Bake for 45 minutes or until center is almost set. Let cool. Refrigerate for three hours or overnight. Lift cheesecake from pan using tinfoil handles and serve. Store in refrigerator.

Apple pie
Recipe submitted by Nathan Hurley 

• 1 frozen deep-dish pie crust
• 1/2 cup chopped pecans
• 1/4 cup flour
• 1/4 cup packed brown sugar
• 2 tablespoons margarine
• 1 large egg
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 3 pounds apples, cored, peeled and cut into 8 wedges

Preheat oven to 375 degrees. Thaw crust at room temperature for 15 minutes. While crust is thawing, mix pecans, flour and brown sugar in a bowl. Work in butter with fingertips until mixture resembles coarse crumbs. Set aside. Poke bottom and sides of crust with a fork and bake 12-15 minutes or until lightly golden. Brush bottom and sides of hot crust with a light coating of egg white. Reset oven to 425 degrees. In a large bowl, combine sugar, cornstarch and cinnamon. Toss in apples and lemon juice. Cover with waxed paper and microwave on high for 12 minutes, stirring halfway through. Spoon filling into crust. Sprinkle pecan topping over filling. Bake 10-12 minutes or until topping is golden.

Raw apple cake 
Recipe submitted by Nathan Hurley

• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking power
• 2 teaspoons cinnamon
• 2 cups flour
• 3/4 cup oil (can substitute apple sauce)
• 3 cups chopped apples

Mix all ingredients and put in greased and floured 9- by 13-inch pan.

Topping:
• 2 tablespoons butter
• 1/3 cup brown sugar
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup nuts
• 1/2 cup shredded coconut

Mix all topping ingredients and sprinkle on top of cake mixture. Bake at 350 degrees for 45 minutes.

Crockpot cinnamon apples
Recipe submitted by Daniela Wilczek

• 6 large apples (about 3 pounds), peeled, cored and sliced 1/2-inch thick
• 2/3 cup sugar
• 2 teaspoons cinnamon
• 2 tablespoons butter

Place the apple slices into crock pot and sprinkle with sugar and cinnamon; stir to coat evenly. Cut butter into small pieces and dot over apples. Cover and cook on high for 3 hours, or low for 6 hours, stirring about halfway through cook time. Dish will be done when the apples are tender but not soggy.

Apple dessert
Recipe submitted by Joe Sweazey

• 3-4 apples, diced
• 1/4 cup melted butter
• 1/4 teaspoon cinnamon
• 3/4 cup sugar
• 1 cup flour
• 1 egg
• 1 teaspoon baking soda

Mix all ingredients, then add apples. Apples won’t mix in very well, but they will bake in. Put in an 8- by 8-inch pan and bake at 350 degrees for 30 minutes.

Topping:
• 1/4 cup sugar
• 1/4 cup cream
• 1/4 cup brown sugar
• 1/2 cup butter
• 1/2 teaspoon vanilla

Cook all ingredients except vanilla on stove at medium to high heat until blended. Add vanilla last; it will foam up. When dessert is baked, remove from oven and pour on top.

Apple crisp
Recipe submitted by Joe Sweazey

• 5 1/2 cups apples, diced
• 1 teaspoon cinnamon
• 1 1/2 cups sugar
• 1/2 teaspoon salt

Mix for topping; let sit.

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 cup shortening
• 2 egg yolks mixed with milk to equal 2/3 cup
• 2 egg whites
• 1 cup cornflakes

Combine all ingredients except egg whites and cornflakes to make dough. Roll 1/2 inch thick in a 10 1/2 - by-15 1/2 -inch pan. Add crushed cornflakes to top of crust. Beat egg whites (no sugar added) and spread on top. Put apple mixture on top. Bake for 40 minutes at 400 degrees. Frost with powdered sugar frosting while hot.

Pumpkin pie crunch
Recipe submitted by Whitney Niblett

• 2 cups pumpkin
• 1 can evaporated milk
• 4 teaspoons pumpkin pie spice
• 1 yellow cake mix
• 1 cup butter, melted
• 3 eggs
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1 cup nuts, chopped

Combine pumpkin, milk, eggs, sugar, spice and salt. Pour into greased 9-by-13 pan. Sprinkle cake mix over mixture. Top with nuts, drizzle with butter. Bake 50-55 minutes at 350 degrees.

Dream bars
Recipe submitted by Whitney Niblett

Crust:
• 1/2 cup butter
• 1 cup flour
• 1/2 cup brown sugar
• 1/2 teaspoon salt

Mix; put in ungreased 9-by-13 pan. Bake at 350 for 10 minutes.

Topping:
• 1 cup brown sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 2 eggs, well beaten
• 1/8 teaspoon salt
• 1 1/2 cups shredded coconut
• 1 cup walnuts

Mix; put on top of crust. Bake at 350 for 15-20 minutes. Cut while warm.

Premier cheesecake cranberry bars
Recipe submitted by Mary Bettermann

• 2 cups flour
• 1 1/2 cups quick or old-fashioned oats
• 1/4 cup packed brown sugar
• 1 cup butter or margarine, softened
• 2 cups white chocolate morsels
• 1 8-ounce pack cream cheese, softened
• 1 14-ounce can sweetened condensed milk
• 1/4 cup lemon juice
• 1 teaspoon vanilla
• 1 16-ounce can cranberry sauce
• 2 tablespoons cornstarch

Preheat oven to 350 degrees. Grease 9-by-13 baking pan. Combine flour, oats and brown sugar in a large bowl. Add butter and mix until crumbly. Stir in morsels and reserve 2 1/2 cups of the morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan. Beat cream cheese in large mixing bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl; spoon over cream cheese mixture and sprinkle reserved morsel mixture over cranberry mixture. Bake 35-40 minutes or until center is set. Cool completely in pan on wire rack. Cover and refrigerate until serving time. 

Rhubarb dessert
Recipe submitted by Mary Bettermann

• 4 cups rhubarb
• 1/2 cup sugar
• 1 3-ounce package raspberry gelatin
• 1 box yellow cake mix
• 1/2 cup butter
• 1 cup water

Pour rhubarb, sugar and gelatin in a 9-by-13 pan. Add yellow cake mix, butter and water on top of rhubarb mixture. Bake at 350 degrees for 45-50 minutes.

Great grapes
Recipe submitted by Mary Bettermann

• 8 ounces cream cheese
• 1 cup sour cream
• 2 tablespoons sugar
• 4 pounds seedless grapes (red, green, or a combination), washed with stems removed

Mix first three ingredients together. Add grapes. Place in 9-by-13 pan.

Topping:
• 1 cup brown sugar, packed
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla

Mix and spread topping over coated grapes. Cover with foil and let refrigerate overnight before serving.

Frosted Banana Bars
Recipe submitted by Beth Gunderson

• 1/2 cup butter, softened
• 2 cups sugar
• 3 eggs
• 3 medium bananas
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking soda
• Pinch of salt

Frosting:
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cup powdered sugar
• 2 teaspoons vanilla

Mix wet ingredients first, then add dry ingredients. Bake in greased pan at 350 degrees for 20-25 minutes. Let cool before frosting.

Rhubarb Slush
Recipe submitted by Beth Gunderson

• 8 cups diced rhubarb
• 8 cups water
• 3 ounces strawberry gelatin
• 2 cups sugar
• 1/2 cup lemon juice

Boil rhubarb in water for 10 minutes. Strain liquid into a 5-quart ice cream pail. Add gelatin, sugar and lemon juice. Stir well. Freeze. Serve with sparkling water or lemon-lime soda.

World’s Best Sugar Cookies
Recipe submitted by Beth Gunderson

• 1 cup powdered sugar
• 1 cup granulated sugar
• 1 cup butter
• 1 cup vegetable oil
• 2 eggs beaten
• 2 teaspoons vanilla
• 5 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt

Cream together powdered sugar, granulated sugar and butter. Add vegetable oil, eggs and vanilla. Mix. Add flour, cream of tartar, baking soda and salt. Mix. Form dough into balls and place on a greased cookie sheet. Dip a small glass into granulated or colored sugar and press down each ball to flatten slightly. Bake at 350 degrees for 10 minutes.

4-H Oatmeal Cookies
Recipe submitted by Beth Gunderson

• 1 cup butter
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs (beaten well)
• 1 teaspoon vanilla
• 1 teaspoon salt
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups oatmeal

Cream together butter, sugar and brown sugar. Add rest of ingredients and mix together. Scoop dough onto a greased cookie sheet and bake at 350 degrees for 10 to 13 minutes. Cool on a rack. Store tightly covered.

Chocolate Nut Clusters
Recipe submitted by Joanna Middendorf

• 16-ounce jar unsalted peanuts
• 16-ounce jar salted peanuts
• 11.5-ounce bag semi-sweet chocolate chips
• 11.5-ounce bag milk chocolate chips
• 10-ounce bag peanut butter chips
• 2 — 1-pound packages of white almond bark

Add the peanuts to the bottom of a large (4x6 quart) slow cooker, top with white almond bark and then all of the chips. Cover with lid and cook on low for 2 hours. Remove lid and stir to combine. If the chocolate is not melted, cover and cook for an additional 15 minutes. Be careful not to overcook or the chocolate will burn. Once the chocolate is all melted, drop spoonfuls of the mixture onto wax paper and let cool for 1 hour or until hardened.

Apple Crisp
Recipe submitted by Trish Roehrl

• 5 cups apples, sliced
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/2 cup sugar
• 1 cup brown sugar
• 1 cup quick oatmeal
• 1 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup butter (melted)

Place apples in well-greased baking dish. Sprinkle lemon juice, cinnamon and sugar over apples. Mix together brown sugar, oatmeal, flour, salt, baking soda, baking powder and butter until crumbly. Spread over apples; do not pat down. Bake at 325 degrees for 35 minutes. Variation: Double the crust mixture and pat down a bottom layer before adding the apples.

Zucchini chocolate chip muffins 
Recipe submitted by Gail Schneider 

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 egg, lightly beaten
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/2 cup miniature semi-sweet chocolate chips
• 1/2 cup walnuts, chopped, optional

Preheat oven to 350 degrees. Grease or line muffin pan. Whisk egg; then whisk in oil, milk, lemon juice and vanilla. Sift flour, sugar, baking soda, cinnamon and salt into wet ingredients. Stir in until moistened. Fold in zucchini, chocolate chips and walnuts. Spoon into muffin cups. Bake until tops spring back when lightly pressed, 20-25 minutes. Cool in tins 10 minutes before transferring to wire rack to cool completely.

Vanilla sauce
Recipe submitted by Steph Breth

• 1 cup sugar
• 2 tablespoons cornstarch
• 2 cups water
• 1/4 cup butter
• 2 teaspoons vanilla

Melt butter in a sauce pan. Add remaining ingredients and mix well. Remove and serve hot over bread pudding.

Bread pudding 
Recipe submitted by Steph Breth

• 3 cups soft bread, torn up
• 2 cups milk, scalded with 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1/4 teaspoon salt
• 1 teaspoon cinnamon or nutmeg
• 1/2 cup seedless raisins, optional

Place bread in a 1 1/2-quart baking dish. Blend in remaining ingredients. Place baking dish in pan of hot water, 1-inch deep. Bake at 350 degrees for 40-45 minutes or until knife inserted 1-inch from edge comes out clean. Serve warm with vanilla sauce.

Rhubarb dump cake
Recipe submitted by Steph Breth

• 4 cups rhubarb
• 3/4 cup sugar
• 1 3-ounce packet of berry Jell-O
• 1 13.25-ounce box yellow cake mix
• 1/2 cup butter, melted
• 1 cup water

Spray a 9-by-11 cake pan and dump rhubarb in. Sprinkle the Jell-O and sugar over the top. Mix the cake mix, butter and water together and pour over top of rhubarb combination. Bake at 350 degrees for 45-55 minutes.

Waffle cookies
Recipe submitted by Katie Shaw

• 1/2 cup melted butter
• 3/4 cup white sugar
• 2 eggs
• 6 tablespoons cocoa powder
• 1 cup flour
• 1 teaspoon vanilla

Frosting
• 1/2 cup semisweet chocolate chips
• 3 tablespoons cream
• 2 tablespoons butter
• 1 cup powdered sugar

Mix cookie ingredients together in a large bowl. Spoon batter into waffle iron. Cook in waffle iron for approximately 50 seconds, checking frequently. For the frosting, melt together chocolate chips and cream in a microwave-safe bowl for 30 second intervals, until melted and smooth. Add sugar and butter. Pour over waffle cookies.

Chocolate caramel bars
Recipe submitted by Carol Hoppe

• 50 caramel candies
• 2/3 cup evaporated milk
• 1 German chocolate box cake mix
• 3/4 cup melted butter
• 1 cup chopped nuts, optional
• 12 ounce bag of chocolate chips

Mix cake mix, butter, 1/3 cup evaporated milk and nuts, if desired, and mix well. Grease a 9-by-13 pan, pat half of mixture in pan and bake for 6 minutes at 350 degrees. Melt caramel candies with 1/3 cup evaporated milk in microwave. Pour caramel mixture over the baked cake. Then, sprinkle chocolate chips. Take remaining batter and drop small pieces all around and bake for an additional 15-18 minutes at 350 degrees.

Carrot cake
Recipe submitted by Ashley Heinen

• 1 1/2 cups sugar
• 2 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla
• 3 cups shredded carrots

Combine ingredients, minus carrots, in a medium bowl and blend together. Mix carrots in with a spoon. Pour mixture into a 9-by-13 greased baking pan. Cook at 350 degrees for about 40 minutes.

Marshmallow popcorn bars 
Recipe submitted by Ashley Heinen

• 2 bags microwave popcorn
• 4 cups mini marshmallows
• 1/4 cup butter
• 3/4 cup chocolate chips or M&Ms

Microwave popcorn and set aside. Heat marshmallows and butter on stove top, stirring constantly, until melted thoroughly. Remove from heat. Add popcorn and chocolate candies to the marshmallow mixture, fold together and lightly press into greased baking sheet of your choice. 

Peanut butter cookies
Recipe submitted by Ashley Heinen

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup peanut butter
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/3 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Combine dry ingredients in a medium bowl. Add wet ingredients and mix thoroughly. Place on a cookie sheet and cook at 350 degrees for 15 minutes or until light brown. 

One-crust raisin pie
Recipe submitted by Regine Muellner 

• 1 cup raisins
• 1 cup water
• 1 cup sugar
• 2 tablespoons butter
• 2 eggs
• 1/2 cup milk
• 3/4 cup nuts

Wash raisins and put them into a sauce pan with water. Cover and boil for two minutes, then set aside. In medium bowl, beat together sugar and butter. Add eggs, lightly beaten, then milk. Add raisins and nuts and mix well. Pour mixture into an unbaked pie shell. Bake at 350 degrees for 45-50 minutes.

Fudge sauce
Recipe submitted by Brenda Goebel

• 1 cup sugar
• 1/3 cup cocoa
• 2 tablespoons flour (or a little more if you want a thicker fudge)
• Dash of salt

Mix dry ingredients well then add 1 cup hot water. Microwave until mixture boils.  When mixture boils, add 3 tablespoons butter and stir. This sauce is good warm and on top of hot water chocolate cake with whipped cream.

Hot water chocolate cake
Recipe submitted by Brenda Goebel

• 1/2 cup margarine
• 1-1/2 cups sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 cup cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup boiling water

Mix margarine, sugar, eggs, milk and vanilla until combined well.  Add flour, cocoa, baking soda and salt.  After all is blended well, add 1 cup boiling water and stir.  Pour into a 9-by-13 baking pan. Bake at 325 degrees for 30 minutes.

Can’t leave alone bars
Recipe submitted by Brenda Goebel

• 1 package white cake mix
• 1 cup chocolate chips
• 2 eggs
• 1/4 cup butter, cubed
• 1/3 cup vegetable oil
• 14 ounces sweetened condensed milk

In a bowl, combine the cake mix, eggs and oil.  With floured hands, press two-thirds of the mixture into a greased 9-by-13 pan.  Set remaining aside.  In a microwave bowl, combine the milk, chocolate chips and butter.  Microwave uncovered, on high for 45 seconds and stir.  Microwave for 45-60 seconds longer or until chips and butter are melted.  Stir until smooth.  Pour over crust.  Drop teaspoons of the remaining cake mix over top.  Bake at 350 degrees for 20-25 minutes or until lightly browned.

Protein balls
Recipe submitted by Leah Brix

• 3 cups quick oats
• 1/2 cup vanilla protein powder
• 1 cup peanut butter
• 1/2 cup maple syrup or honey
• 1/4 cup mini chocolate chips
• 1/4 cup Craisins

Use stand mixer to mix all ingredients. Then use a cookie scoop to form into uniform balls. Chill on cookie sheet until set. Store in airtight container in fridge. 

Sheet pan pancakes
Recipe submitted by Leah Brix

• 4 cups pancake mix
• 2 cups milk
• 4 eggs
• 2 tablespoons vanilla extract
• Toppings: chocolate chips, berries, etc. (optional)

Mix pancake mix, milk, eggs and vanilla. Pour into an 18-by-13 jelly roll pan and top with toppings, if desired. Bake at 425 degrees for 15 minutes. Great for a large families. 

No-bake oatmeal cookies
Recipe submitted by Samantha Middendorf

• 2 cups sugar
• 1/2 cup butter
• 1/2 cup milk
• 1/3 cup cocoa powder
• 2 1/2 cups quick-cooking oatmeal
• 1/3 cup peanut butter
• 1/2 cup peanuts or coconut
• 2 teaspoons vanilla

In saucepan, combine sugar, butter, milk and cocoa powder and boil for 1 minute. Remove from heat and add oatmeal, peanut butter, peanuts/coconut and vanilla. Mix well and drop by tablespoonful onto waxed paper. Allow to cool completely. 

Caramel nut bars
Recipe submitted by Samantha Middendorf

• 1 cup quick-cooking oatmeal
• 1 cup brown sugar
• 1 cup flour
• 3/4 cup butter, melted
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 14-ounce package caramels
• 1/3 cup milk
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts


Combine first six ingredients; stir. Put all but 1 cup of dough in 9-by-13 pan. Press lightly. Bake at 350 degrees for 10 minutes. In the top of a double boiler, over boiling water, cook and stir caramels and milk until caramels are melted. Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oatmeal mixture. Bake at 350 degrees for 10 minutes. 

Caramel apple pretzel salad
Recipe submitted by Samantha Middendorf

Sugared pretzels
• 1 cup pretzels, lightly chopped
• 1/2 cup pecans, chopped
• 3/4 cup brown sugar
• 3/4 cup butter, melted


Cream cheese mixture
• 8 ounces cream cheese, softened
• 3 cups diced apples (about 2 apples)
• 1/2 cup caramel sauce
• 3 cups whipped topping

Mix together pretzels, pecans, sugar and butter. Spread evenly on sheet pan with sides and bake at 400 degrees for 7 minutes. Allow to cool; then break into pieces. Beat cream cheese until smooth. Add in caramel sauce. Fold in whipped topping, followed by diced apples and sugared pretzels. Serve immediately. 

Rhubarb cake 
Recipe submitted by Elizabeth Golombiecki

• 1/2 cup butter
• 1 1/2 cup brown sugar
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 cups diced rhubarb
• 1/4 cup sugar
• 1 teaspoon cinnamon 


Cream butter and sugar. Add egg and beat until smooth. Combine flour, baking soda and salt; add to wet ingredients. Fold in rhubarb and place in greased and floured pan. Sprinkle sugar and cinnamon on top. Bake at 350 degrees for 30 minutes. 

Surprise cookies 
Recipe submitted by Elizabeth Golombiecki 

• 1 3/4 cup flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla
• Large marshmallows, cut in half

Frosting
• 3 cups powdered sugar
• 6 tablespoons butter, melted
• 1/4 cup cocoa powder
• 1/4 cup plus 2 tablespoons milk
• 3/4 teaspoon vanilla

Cream butter and sugar. Add egg, milk and vanilla. Then add flour, cocoa powder, baking soda and salt. Using a tablespoon or ice cream scoop, drop dough onto cookie sheet, spacing 2 inches apart. Bake at 350 degrees for 6 minutes. Then place a marshmallow half on top of each cookie and bake for an additional 2 to 2 1/2 minutes. Transfer to wire rack to cool. Once fully cooled, spread frosting on top of each marshmallow.  

Chewy cocoa brownies
Recipe submitted by Tammy Breth

• 1 1/3 cups all-purpose flour
• 3/4 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 2/3 cups sugar
• 1 1/2 sticks butter, melted
• 2 tablespoons water
• 2 eggs

Combine flour, cocoa, baking powder and salt in medium bowl. Combine sugar, butter and water in large bowl. Stir in eggs to butter and sugar. Add in flour mixture to large bowl. Stir until just combined. Pour into pan. Bake at 350 degrees for 18-25 minutes. Allow to cool and sprinkle with powder sugar if desired. 

Creamy berry goodness
Recipe submitted by Pam Throener

• Frozen mixed berries
• 1 tub Cool Whip
• 1 large container of vanilla yogurt
• 1 small package of cheesecake pudding mix

Pour berries into large bowl. Add Cool Whip and yogurt and then sprinkle on the pudding mix. Stir together really well until it is all combined. Chill before serving. 

Zucchini bars
Recipe submitted by Pam Throener

• 1 cup sugar
• 1 cup oil
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice
• 4 eggs
• 2 cups zucchini

Frosting:
• 3/4 cup butter
• 8-ounce package cream cheese
• 4 cups powdered sugar
• 2 teaspoons vanilla

Mix together sugar, oils, flour, soda, baking powder, salt, cinnamon, pumpkin spice, eggs and zucchini. Bake at 350 degrees for 30 minutes. Allow to cool completely; then frost with cream cheese frosting. Frosting: mix all ingredients together. 

Zucchini fritters  
Recipe submitted by Deb Lahr

• 1 cup grated zucchini, patted dry
• 1 teaspoon salt
• 1/2 cup flour
• 1/4 teaspoon pepper
• 1/2 cup French fried onions

Mix together zucchini, salt, pepper, flour. Fold in French fried onions. Heat a small amount of oil in frying pan and form batter into eight or nine balls. Place a few in fry pan and flatten. Cook 7-8 minutes. Flip over and cook the other side. Serve with maple syrup. 

Chocolate banana cake 
Recipe submitted by Deb Lahr

• 2 ripe medium bananas
• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup unsweetened baking cocoa
• 1/3 cup vegetable oil
• 1/3 cup water
• 1 teaspoon baking soda
• 1 tsp white vinegar
• 1/4 teaspoon salt
• 1/3 cup semisweet chocolate chips

Preheat oven to 350 degrees. Place bananas in ungreased 8-inch square pan and mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes. 

Soft chocolate chip cookies
Recipe submitted by Regine Muellner 

• 1 pie crust
• 1 cup raisins
• 1 cup water
• 2 tablespoons butter
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 3/4 cup nuts, chopped

Wash raisins and place in saucepan with the cup of water. Cover and cook for 2 minutes. Set aside and allow to cool. Meanwhile, beat butter, sugar, eggs and milk. Mix well. Add in raisins and nuts. Pour into unbaked pie crust and bake at 350 degrees for 45 to 55 minutes. 

Chocolate chip muffins
Recipe submitted by Sherry Bertram

• 1 box devil’s food cake mix
• 1 (3.9-ounce) package instant chocolate pudding
• 3/4 cup vanilla yogurt
• 3/4 cup water
• 1/2 cup oil
• 3 eggs
• 2 cups chocolate chips

Mix together. Pour in muffin tins lined with muffin cups. Bake at 400 degrees for 20-25 minutes.

Soft chocolate chip cookies
Recipe submitted by Sherry Bertram

• 1 cup chocolate chips
• 3/4 cup butter
• 2 eggs
• 1 teaspoon baking soda dissolved in 4 tablespoons hot water
• 1 cup brown sugar
• Dash of salt
• 1 teaspoon vanilla
• 2 1/2 cups flour

Mix together, form into cookies on baking sheet and bake at 350 degrees for 10-12 minutes.

Chocolate chip oatmeal cookies
Recipe submitted by Carrie Bailey

• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 cups quick cooking oats
• 1 1/2 cups flour
• 1 package instant vanilla pudding mix
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped nuts (optional)

In a large bowl, cream butter and sugars together until fluffy. Beat in eggs and vanilla. Combine the oats, flour, pudding mix, baking soda and salt. Gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts.

Preheat oven to 375 degrees. Drop dough by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. Remove from baking sheet to cooling rack.

Rhubarb dump cake 
Recipe submitted by Becky Christen

• 1 pound rhubarb cut into
• 1/4-inch pieces (3-4 cups)
• 1 cup white sugar
• 1 3-ounce package of strawberry Jell-o
• 1 package yellow cake mix
• 1 cup of water
• 1/4 cup melted butter

Preheat oven to 350 degrees. Grease 9-by-13 baking pan. Spread rhubarb evenly on the bottom of the pan. Sprinkle sugar over rhubarb, followed by Jell-o and then the cake mix. Pour water and melted butter over the top. Do not stir. Bake for 45 minutes or until rhubarb is tender. 

Raspberry chiffon pie  
Recipe submitted by Becky Christen 

• 1 pie crust
• 10 ounces frozen raspberries or strawberries
• 3-ounce package raspberry or strawberry Jell-o
• 3/4 cup boiling water
• 2 teaspoons lemon juice
• 2/3 cup fruit-juice water
• Dash of salt
• 2 egg whites
• 1/4 cup sugar

Bake pie crust according to package directions. Thaw and drain the raspberries or strawberries, saving the fruit juices for later. Combine the Jell-o and boiling water; stir until dissolved. Add lemon juice and fruit-juice water to the Jell-o; stir gently to combine. Chill until partially set. Remove from refrigerator and beat until soft peaks form. Then fold in drained berries. In a separate bowl, combine dash of salt and egg whites. Beat until soft peaks form, slowly adding in 1/4 cup sugar. Continue beating until stiff peaks form. Fold into berry mixture. Pour into cooled pie crust and chill until ready to serve.