Frozen Bread Caramel Rolls from Grandma Wilcock

Ingredients:
12-15 Rhodes bread dough balls
1/2 C melted margarine
1 C brown sugar
1 large package vanilla pudding mix (not instant)
2 1/2 TBS milk
1/2 tsp. cinnamon

Instructions:
Place dough evenly spaced on greased 9x13 cake pan.  Melt margarine and add brown sugar, pudding mix, milk and cinnamon.  Mix well.  Pour over dough.  Cover loosely and let raise 4-5 hours or until nearly to the top of the pan.  Sprinkle with a little more cinnamon if desired.  Bake at 375 degrees for 30 minutes.  Invert pan onto serving platter or waxed paper and serve immediately. 

Potato Cheese Soup from Melinda LeCheminant

Instructions:
In a large pot add:
5 cups chicken broth. 
4-5 diced potatoes. 
1 grated carrot and 1 stalk chopped celery. 
Add other veggies you like (broccoli, corn, green onion. chopped mushroom, onions are a few options) 
Cook until tender. 

In a separate bowl mix together 1/4 C flour and 1/4 C milk.  Whisk into the broth and vegetable pot. Cook until thickened.  Add 1 pint cream, being careful not to let it boil or the cream will curdle.  Add cheese and stir until melted.  Salt and pepper to taste.  Can sprinkle with parsley flakes.

Clam Chowder: Grandpa Petersen

Ingredients:
2 cans minced clams (6 1/2 oz.)
1 C diced celery
1 C chopped onion
2 C diced potatoes
3/4 C butter
3/4 C flour
1 1/2 tsp. salt
Pepper to taste
1 quart half and half milk
1/2 tsp. sugar

Instructions:
Drain juice from clams and pour over vegetables in saucepan.  Add enough water to barely cover and simmer until potatoes are tender (about 20 minutes).  Melt butter.  Add flour to butter and blend.  Add cream and cook until smooth and thick.

Add undrained vegetables and clams.  Heat through.  Season with salt, pepper and sugar.

Cheesy Onion Potatoes from Grandma Petersen

Ingredients:
6 large peeled and diced or sliced potatoes
1 can cream of chicken, mushroom, or onion soup
6-8 green onions, sliced
1 pint sour cream
1-2 cups grated cheese

Instructions:
Mix all ingredients together but the cheese.  Top with cheese and bake at 350 degrees for 45 minutes

Creamy Cranberry Salad from Grandma Wilcock

Ingredients:
3 cups fresh or frozen coarsely chopped cranberries
1 20 oz. can drained, crushed pineapple
1 med. apple, peeled and chopped
2 C. mini marshmallows
2/3 C. sugar
1/4 C chopped pecans
8 oz. cool whip

Instructions:

Combine all ingredients but cool whip.  Mix well and refrigerate several hours or over night.  Add cool whip just before serving.  10-12 servings

Orange Cranberry Bread from Pinterest

Yield: 1 loaf

Prep Time: 20 minutes

Cook Time: 70-75 minutes

Total Time: 95 minutes

Sweet orange bread dotted with fresh cranberries and drizzled with an orange glaze! This bread is perfect for the holiday season!

 

Ingredients:

For the bread:

1 1/2 cups all-purpose Gold Medal flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
Zest of 1 large orange
3/4 cup buttermilk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
1 cup fresh cranberries

For the orange glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh orange juice
1 teaspoon orange zest

Directions:
1. Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.

2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.

3. In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.

4. Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.

5. Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.

6. Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.

7. While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.

Note-store the bread, wrapped, on the counter for 2-3 days.