Recipes

Amy Bragg Carey

Pepparkakor (Swedish ginger cookies)

Dr. Amy Bragg-Carey

  • 1 cup margarine
  • 1 ½ cup sugar
  • ½ cup Karo syrup
  • 1 egg
  • 2t baking soda
  • 3 cups flour
  • 2t cinnamon
  • 1t cloves
  • 1t ginger

Mix ingredients together, then chill slightly. Roll out very thin and cut into shapes. Bake on ungreased cookie sheet at 350 degrees for 7-9 minutes until golden brown.

Carole Obermeyer

Turtle Cheesecake

Dr. Carole Obermeyer

  • ¼ cup plus 2 T. caramel topping, divided
  • 1 graham cracker pie crust (6 oz)
  • ½ cup plus 2 T pecan pieces, divided
  • 1 cup cold milk
  • 2 pkg (4 serving size each) instant vanilla pudding & pie filling mix
  • 1 cup canned pumpkin
  • 1 tsp. ground cinnamon
  • ½ tsp ground nutmeg
  • 1 – 8 oz tub Cool Whip, thawed, divided

Pour ¼ cup caramel topping onto crust; sprinkle with ½ cup pecan pieces. Beat milk, dry pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1 ½ cups whipped topping. Spread into crust. Top with remaining whipped topping. Refrigerate 11 hours. Top with pecans and drizzle remaining caramel with fork. Store leftovers in refrigerator. Makes 10 servings, one slice each.

Deb Stockman

Caramel Bars

Deb Stockman

  • 1 pkg. caramels
  • 1/3 c. evaporated milk
  • 1 pkg. German chocolate cake mix
  • 3/4 c. butter or margarine (melted)
  • 1/3 c. evaporated milk
  • 1 c. nuts (chopped)
  • 1 (6 oz.) pkg. chocolate chips

Grease 9×13 inch pan. In heavy saucepan, heat caramels and 1/3 cup evaporated milk, stirring constantly, until caramels are melted. Mix together the cake mix, butter or margarine, 1/3 cup evaporated milk and chopped nuts, stirring by hand until dough sticks together. Press 1//2 of cake mixture on bottom of pan and bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over baked crust, then spread caramel mixture on top. Crumble rest of cake mixture on top of caramel-chocolate layer. Bake at 350 degrees for 16 to 18 minutes.

Kelley Williams

Aunt June’s Famous Cheeseball

Kelley Williams

  • 10 oz Kaukauna Sharp Cheddar Cheese Spread
  • 12 oz Cream Cheese
  • 5 oz Bleu Cheese Crumbles
  • ½ Tbsp Accent seasoning
  • 2 Tbsp Grated White Onion
  • ½ Tbsp Worcestershire Sauce
  • 1 Cup Chopped Pecans
  • ½ Cup Chopped Parsley

Mix softened cheddar and cream cheese in a bowl. Add accent seasoning, grated white onion, and Worcestershire sauce. Add bleu cheese crumbles and form into a ball. Chill for at least 30 minutes and roll in chopped pecans and parsley.