Amish Sugar Corn

1/3 cup popping corn

3 Tablespoons white sugar

Oil for popping

Heat oil in medium sized pan until hot.  Add popcorn and sprinkle all of the sugar over it.  Cover & shake continuously until popped.  Remove from pan immediately.

Monster Cookies

Crispy around the edges and chewy in the middle

Crispy around the edges and chewy in the middle

My husband’s favorite cookies, as well as many of the oil field workers who I gift these too.

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12 -ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

You could use any combination of ‘mix-ins’ that appeal to you.  Craisins, pecans, walnuts, butterscotch chips, etc.

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes (13 minutes in my convection oven). Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Nelly Muffins

A very popular breakfast at many of our Heartland Owners Club rally’s that are attended by Nelly.  Making these muffins is Nelly’s way of letting everyone know how much she loves everyone.

2 c boiling water

2 c all bran

1 ¼ c shortening

3 c sugar

4 eggs

1 qt buttermilk

5 c flour

5 tsp baking soda

1 tsp salt

4 c bran flakes

Add raisins, dates, nuts, chocolate chips, coconut, blueberries, etc to each individual’s preference.

Pour boiling water over all bran, let cool.  Cream sugar & shortening, add eggs, one at a time, beating well after each.  Add bran mixture and buttermilk, stirring well.  Combine dry ingredients and add to bran mixture stirring just enough to moisten all ingredients.  Fill muffin cups 2/3 full.

Bake at 400 for 20 to 25 minutes or in microwave in individual dishes for approximately 1 minute.  *Nelly uses paper bowls for microwaving.

Bake as many muffins as you need.  Rest will keep in covered container in refrigerator for 6 weeks.

Pumpkin Muffins

This is my kind of baking…easy peasy with few ingredients and a delicious result!

1 box yellow cake mix

1 small can pumpkin

Combine cake mix and pumpkin (that’s it…nothing else), put into muffin pan and bake at 350 for 25 minutes.

Wisconsin Beer Dip

This recipe was one that my daughter in law introduced me to.  I’d tasted beer dip in the past but was not a fan.  I’m not a fan of beer so maybe that was what turned me off…but this recipe is tasty!


2 8-ounce packages cream cheese, softened
1/3 – 1/2 cup beer
1 1-ounce packet ranch dressing mix
1 1/2 cups shredded cheddar cheese
Pretzels, for serving

  1. In a small bowl, mix together the cream cheese, shredded cheese, beer and ranch seasoning.
  2. Spread mixture evenly over a plate or serving platter.
  3. Serve with pretzels.
Yummy Yum Yum...

Yummy Yum Yum…


1 box Nabisco Premium saltines (no substitutes)

2 cups canola oil

1 pkg ranch dressing mix

2 – 3 tsp crushed red pepper (adjust to your taste)


Open each sleeve of crackers and place them horizontally into a gallon zippered storage bag forming four layers of crackers.  (The whole box will fit in the bag…honest!)  Combine the canola oil, ranch dressing mix & crushed red pepper and stir until well blended.  Holding the bag upright, pour oil mixture over the crackers, covering as many as possible.  Securely close the bag.  Turn bag upside down and back several times to distribute the oil mixture throughout the crackers.  Lay the bag flat.  Flip the bag over every hour to distribute the oil mixture.  After 24 hours remove crackers from bag and place in a covered container.

Crackers marinating in oil mixture


Seasoned Pretzels & Crackers

This is one of our favorite snack to take when we go camping.  It’s SUPER easy to make and gives a great ‘zing’ to ordinary pretzels & crackers.
  • 1/2 cup butter-flavored popcorn oil


  • 1 (1 ounce) package ranch dressing mix
  • 1 tablespoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon cayenne pepper
  • 6 cups mini pretzels
  • 1 bag Oyster Crackers


  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Stir the popcorn oil, ranch dressing mix, dill weed, garlic powder, lemon pepper, and cayenne pepper in a large bowl; add the pretzels and fish crackers and stir to coat evenly. Spread the mixture onto two jelly roll pans.
  3. Bake in the preheated oven, stirring once, until lightly toasted, 15 to 20 minutes. Transfer mixture to a flat surface lined with waxed paper to cool.

Completed Dish