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August Recipes

BUSTER BAR DESSERT                

1     lb. package Oreo's (separated)

1/4 Cup Butter

1/2 Gal. Vanilla Ice Cream (softened)

1     16 oz. Jar Fudge Topping

1     16 oz. Jar Peanuts

1      oz. Whipped Cream

Crumble Oreo's and set 1 cup aside. Melt the butter and mix it with the Oreo crumbs. Pack crumb mixture lightly into pan (9x13). Spread soft ice cream over the crumbs. Spread fudge over ice cream. (Put the jar of fudge into the Microwave for 30 seconds so it spreads easier.) Top fudge with peanuts. Add whipped cream and sprinkle leftover crumbs on top. Then freeze for an hour. Enjoy.

Recipe From: Louise Krall



1/2    Cup Butter (softened)

1 1/4 Cup Flour

Mix and press crust into 9x13 pan.

Bake at 350 degrees for 15 minutes. Cool.

Cream Layer:

1/2    Cup Peanut Butter

8 oz.  Extra Creamy Whipped Cream

Cream together and spread over cooled crust.

Pudding Layer:

1    Small Box Vanilla Pudding

1    Small Box Chocolate Pudding

1    Cup Milk

Beat together for 3 minutes and spread over top cream layer.


8 oz.  Whipped Cream

Spread over top pudding layer, garnish if desired.

Recipe From: Millena Bashore, Lebanon Dairy Miss



2     Cup graham crumbs

1/2 Cup sugar

1/2 Cup butter (melted)

Mix them together and press evenly into bottom

of 9x13 baking dish. Refrigerate.


1   Small Box Vanilla Pudding

2   Cup Milk

Mix and spread over crust.


1    20 oz. Can Crushed Pineapple

3 to 4 Bananas

8 oz. Whipped Cream

Maraschino Cherries

Top pudding with pineapple. Slice the bananas over pineapple. Top with whipped cream and maraschino cherries.

Recipe From: Ravyn Bashore


1   to 1 1/2 Cups  Cantaloupe, Honeydew, or  Watermelon Puree* (about a quarter of a 4 lb. melon)

3    Ice Cubes

1/4 inch  Slice  Fresh Ginger (grated)

      Plain Low-fat Yogurt

1    to 2  tsp.  Honey

      Shredded Lime Peel (optional)

      Plain or Flavored Sparkling Water

      Frozen Melon Drink Skewers (recipe below)

In blender container combine melon puree, ice cubes, ginger, a teaspoon or two of yogurt, and honey. Blend just until mixture is frothy and smooth. Pour into serving glass. Add additional honey to adjust sweetness. Stir in lime peel to taste. Add sparkling water to fill glass. Serve with Frozen Melon Drink Skewers. Serve immediately.

*To Puree Melon: Coarsely chop melon and transfer to blender container. Cover and blend until smooth. If needed, stop motor and press fruit down into blades with rubber spatula or spoon and continue to blend until smooth.

**Frozen Melon Drink Skewers: Using a small melon baller, scoop cantaloupe, honeydew, or watermelon into balls. Or use a knife to cut melons into cubes or 1/2 inch thick wedges. Thread melon balls and wedges onto wooden skewers. Arrange on parchment or waxed paper lined baking sheet. Freeze for 2 to 4 hour or until firm. Makes 1 (16-ounce) serving.


6    Eggs

8    Slices Applewood Smoked Bacon

1/2 Cup Mayonnaise

2    tsp. Yellow Mustard

1/2 Cucumber (chopped)

12  to 16 Basil Leaves

8    Slices Challah Bread

Place eggs in medium saucepan; cover with water. Bring to a boil over high heat; cover and remove from heat. After 6 minutes, remove 2 eggs. Rinse with cold water; peel and set aside. Let remaining eggs stand in hot water 4 minutes more. Drain; rinse with cold water. Peel and coarsely chop the 10-minute eggs.

Meanwhile, in 12-inch skillet cook bacon until crisp; drain. Discard drippings and wipe pan with paper towel. Lightly toast both sides of bread slices in skillet. In small bowl combine mayonnaise and mustard.

Top 4 of the bread slices with basil leaves, chopped egg, and cucumber. Halve the remaining two eggs and place one half on each sandwich. Top with mayonnaise mixture, bacon and remaining bread slices. Serves 4.


Drinking water is one of the simplest ways to hydrate your body at a cellular level, but many people find drinking plain water to be boring.  Try coconut water, especially after exercise. The electrolytes hydrate you more quickly, it has more potassium than a banana (which you need to replace if you sweat) and it tastes good!


"This recipe is a delicious snap. The meat is coated with adobo seasoning, grilled, and cut into bite-sized pieces. Then a tortilla is layered with cheese, chile peppers, chicken, and olives."

2        lbs. Boneless, Skinless Chicken Thighs

          Adobo Seasoning to Taste

12     (10 inch) Flour Tortillas

1 1/2 Cups Shredded Mexican Cheese Blend

1       Onion (chopped)

1       (6 oz.) Can Sliced Black Olives (drained)

1       (7 oz.) Can Diced Green Chilies (drained)

Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.   Heat grill for medium-high heat. Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.

Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients

Cut into wedges to serve. These can be served with salsa and sour cream on the side if desired.  Servings: 6


"Old fashioned peach pie, my family's favorite!"

10 Fresh Peaches (pitted, peeled and sliced)

1/3 Cup All-purpose Flour

1/2 Cup White Sugar

1/2 Cup Brown Sugar

1 tsp. Cinnamon

1/4 Cup Butter

1 Recipe Pastry For a 9 inch Double Crust Pie

Mix flour, sugars, cinnamon and butter into crumb stage. Set aside.

Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the crumb mixture. Continue layering until both the peaches and crumbs are gone. Top with lattice strips of pie crust. Bake at 350 degrees F for 45 minutes, or until crust is golden. Turn oven off and allow pie to cool an hour or two before removing. It sets the pie nicely and it will not be runny.  Recipe Yields 1 - 9 inch pie.

Recipe From: Marcia


Too hot to eat a meal, this salad is a great meal in itself.

1    Box Pasta Bow Ties (cooked according to the box - then cooled)

2    Large Boneless, Skinless Chicken Breast Halves

      (cooked, cubed, and cooled)

1/2 Medium Cantaloupe (cut in small pieces)

1    lb. Seedless Green and Black Grapes (cut in half)

1    Pint Strawberries (cut in fourths)

1    (12 or 14 oz.) Bottle of Lemon Poppy Seed or

      Regular Poppy Seed Salad Dressing

Mix together carefully not to break up the bows. Store in the refrigerator when not using. Lasts for several days. Great for picnics!

Recipe From: Toni Rapp