Grandma’s No-Roll Pie CrustMakes 2 crusts3/4 cup cooking oil1/4 cup boiling water1 tsp. milk2 cups flour1/4 tsp. saltMeasure cooking oil, boiling water and milk while beating with wire wisk until combines. Mix flour and salt together; add to the beaten ingredients. Mix with fork just until combines. Divide and pat onto bottom and up sides of 9-inch pie pale. Bake like any pie crust.Submitted by Brenda Willcuts, Yankton, SD

OMG Pumpkin Pie CupcakesTotal time: 30 mins Individual portions of traditional pumpkin pie with great combination of texture and yummy pumpkin and spice flavor.15 oz. pumpkin puree¾ cup sugar2 eggs1 tsp. vanilla¾ cup evaporated milk⅔ cup flour¼ tsp. salt¼ tsp. baking soda¼ tsp. baking powder2 tsp. pumpkin spiceWhipped creamPreheat the oven to 350 F. Grease 12 cup cupcake pan. In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda. Mix the pumpkin puree with sugar, eggs, vanilla and evaporated milk. Add dry ingredients in the mixture and mix until it’s evenly combine. Fill the pan with ⅓ cup of the mixture in each cup. Bake for 20 minutes. Let the cupcakes cool in the pan for 20 minutes than remove them from the pan and let them cool completely. Store them in the fridge. Top the cupcakes with whipped cream and dusted with cinnamon or pumpkin pie spice on top before serving.Submitted by Cassandra Brockmoller, Yankton, SD

Chow Mein Noodle Candy1 cup chocolate chips 1 cup peanut butter chips1 cup salted peanuts 1/2 cup chow Mein noodlesMix chocolate and peanut butter chips together in a bowl, melt in the microwave. Add peanuts and noodles, mix well drop by teaspoon full onto wax paper, cool until hard.Submitted by Cathy Cap, Houston, Texas

Tropical Delight Cake2 cups sugar2 cups flour2 eggs2 tsp. baking sodaPinch of salt2 cans drained mandarin oranges1 tsp. vanillaBeat together above ingredients. Pour in floured 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Frost with frosting of choice.Submitted by Cathy Kumm, Wausa, NE

Chocolate Cherry Cake3 cans cherry pie filling1 box chocolate cake mix1 cup melted margarineCoconut and pecansPut pie filling in bottom of 9 x 13 inch cake pan. Sprinkle cake mix on top. Pour melted butter over top. Sprinkle coconut and pecans over everything. May omit coconut if you don’t like it. Also can substitute walnuts for peanuts for pecans.Submitted by Cathy Kumm, Wausa, NE

Chocolate Chip Frosting1 ½ cup sugar6 Tbsp. margarine6 Tbsp. milk1 cup chocolate chips1 tsp. vanillaCombine sugar, margarine and milk in saucepan. Heat to boil and cook only 30 seconds. Add chocolate chips and vanilla. Beat until dissolved.Submitted by Cathy Kumm, Wausa, NE

Best Ever Sugar Cookies2 cups sugar2 sticks margarine1 cup vegetable oil2 large eggs¼ tsp. salt2 Tbsp. vanilla5 cups flour2 tsp. soda2 tsp. cream of tarterMix together all of the above. Form into 1 inch balls, Roll in sugar. Flatten with fork. Bake on lightly greased cookie sheet at 350 degrees for about 10 minutes. Don’t Overbake! Submitted by Cathy Kumm, Wausa, NE

Oven Carmel Corn2 cups brown sugar1 cup margarine 1 tsp. baking powder1 tsp. salt½ cup white syrup1 tsp. vanillaPop 8 – 9 quarts popcorn. Mix other ingredients together and boil for 5 -7 minutes. Remove from heat and then add baking soda. Quickly stir and pour over popcorn. Add Peanuts if desired. Bake at 250 degrees. Stir at least every 20 minutes. Let cool and enjoy. Submitted by Cathy Kumm, Wausa, NE

Microwave Carmel Corn8 quarts popped corn1 cup brown sugar½ cup butter½ tsp. salt¼ cup white syrup¼ tsp. baking sodaBrown paper grocery bagPlace butter, sugar, salt and syrup in microwavable bowl and microwave until boiling. Let boil for 2 minutes, remove and stir in baking soda. Put popcorn in grocery bag. Pour mixture over popcorn and shake. Submitted by Cathy Kumm, Wausa, NE

Soft Ginger Cookies1 cup Oil1 ½ cup sugar½ cup molasses2 eggs 2 ½ tsp. soda3 cups flour½ tsp. cloves½ tsp. ginger½ tsp. cinnamon½ tsp. saltMix oil, sugar, molasses and eggs together. Sift and add dry ingredients. Chill several hours or overnight. Make into small balls. Put on cookie sheet (I use air-bake cookie pan). Bake 350 degrees, they stay soft if you don’t over bake.Submitted by Charlotte Miller, Gayville, SD

Quick Chocolate Cake1 ½ cup sifted flour1 cup sugar2 Tbsp. cocoa1 tsp. soda½ tsp. salt1 Tbsp. vinegar½ cup vegetable oil1 tsp. vanilla1 cup cold waterPreheat oven to 350 degrees. Sift dry ingredients into a 8 x 8 or 7 x 11 ungreased pan. Level off with back of spoon. Make 3 roles. In the first one, pour the vinegar. In the second hole, pour the oil, in the third hole, pour the vanilla. Mix thoroughly with a fork. Bake for 35 minute or until toothpick in center comes out dry. I find it easier to put all ingredients into a bowl, stir well with a whisk and pour into the pan.Frosting:Brown ¼ cup butterAdd 1 12/ cup powdered sugar and ½ tsp. vanillaAdd enough cold coffee to make it spreadablePS: Can go from oven to company cake in 45 minutes. Submitted by Charlotte Miller, Gayville, SD

Goose Butter Bars1 yellow cake mix½ c. oleo1 eggMix well cake mix, oleo and egg and put in 9 x 13 pan. 1 – 8oz. cream cheese3 ½ cup powdered sugar2 eggsMix well and spread on crust. Bake 350 degrees for 40 – 50 minutes or until lightly golden.Submitted by Cindy Sudbeck, Hartington, NE

Dolly Bars½ cup margarine1 cup graham cracker crumbs1 cup sweetened coconut6 oz. Semi-sweet chocolate chips6 oz. butterscotch chips14 oz. can sweeten condensed milk1 cup chopped pecansMix margarine and graham crumbs in a bowl. Press in a lightly greased 9 x 9 pa. Layer coconut, chocolate chips and butterscotch chips. Pour condensed milk over top and sprinkle with pecans. Bake at 350 degrees for 25 minutes. Yield: 12 bars.Submitted by Cindy Sudbeck, Hartington, NE

Chocolate Brownies1 cup butter, softened2 cups sugar4 eggs2 tsp. vanilla extract1 cup all-purpose flour½ tsp. salt7 oz. marshmallow cream1 cup creamy peanut butter3 cups semi-sweet chocolate chips3 cups crispy rice cerealBeat butter and sugar in a large bowl with an electric mixer at medium speed until creamy. Add eggs, one at a time, beating until blended. Add vanilla. Combine flour, cocoa and salt in a separate bowl, mix. Gradually add flour mixture to butter mixture. Spread batter in lightly greased 13 x 9 pan. Bake at 350 degrees for 35 minutes. Cool completely in pan. Spread marshmallow cream over brownies. Combine peanut butter and chips in sauce pan cook, over low heat stirring until melted. Remove from heat and stir in cereal. Spread over peanut butter marshmallow layer. Chill, cut into bars. Store in airtight container in refrigerator. Yield: 2 ½ dozen. Submitted by Cindy Sudbeck, Hartington, NE

Apple Dumpling Bake2 tubes (8 oz. each) refrigerated crescent rolls2 medium Granny Smith apples, peeled and cored1 cup sugar1/3 cup butter or margarine, melted¾ cup Mountain Dew sodaGround cinnamonVanilla ice creamUnroll crescent rolls and separate into 16 triangles. Cut each apple into eight wedges. Wrap crescent dough triangle around each apple wedge. Place in greased 13 x 9 x 2 inch baking dish. In a bowl, combine sugar and butter; sprinkle over rolls. Slowly pour the soda around the rolls (do not stir). Sprinkle with cinnamon. Bake, uncovered at 350 for 35 – 40 minutes or until golden brown. Serve warm with ice cream. Yield: 16 dumplings.Submitted by Darlene Tycz, Tyndall, SD

No Cook Coconut Pie2 pkg. (3.4 oz. each) instant vanilla pudding2 ¾ cups cold milk1 tsp. coconut extract 1 carton (8 oz.) whipped topping, thawed½ cup flaked coconut1 graham cracker crustToasted coconutIn a large bowl, mix pudding, milk and extract on low until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut. Pour into crust. Sprinkle with toasted coconut. Chill until serving.Crumb crust1 ½ cup fine graham cracker crumbs¼ cup sugar½ cup butter or margarine, meltedMix crumbs and sugar; add melted butter. Press into pie pan. Chill for 20 minutes or bake at 350 for 10 minutes. Cool. Fill crust. Yield: 8 servings.Submitted by Darlene Tycz, Tyndall, SD

Microwave Carmel’s¼ cup butter½ cup white sugar½ cup brown sugar½ cup light Karo syrup½ cup Sweetened Condensed milkCombine all ingredients, stirring every 2 minutes for approximately 5 – 6 minutes. If your microwave is older it may take a couple minutes more. Drop mixture into cold water to see if it stiffens. Pour into a 9 inch square pan that has been lightly greased. Cut into squares when cool and wrap each in waxed paper.Submitted by Darlene Tycz, Tyndall, SD

My Favorite Chocolate BrowniesBake 400 degrees 11-15 minutes in greased jelly roll pan.Bring to boil:2 sticks oleo1 cup water4 Tbsp. cocoaSift together and add to 1st mixture:2 cups sugar 2 cups flour1 tsp. soda¼ tsp. saltThen add:2 eggs½ cup sour milk (just add 2 tsp lemon juice to your milk)½ tsp. vanillaBeat well and bake as directed above.Frosting:Bring to boil:½ cup butter4 Tbsp. cocoa6 Tbsp. milkRemove from heat and add:½ tsp. vanilla2 – 4 cups powdered sugarUse your own judgement to get the consistency you like. Frost when cool.Submitted by Diane Sudbeck, Hartington, NE

Swedish Apple Pie4 cups sliced apples (granny smith)1 Tbsp. sugar1 tsp. cinnamon¼ tsp. nutmeg½ cup butter melted1 cup sugar1 cup flour1 egg1 ½ cup chopped nutsFill a glass pie plate with apples. It should be about ¾ full. Sprinkle with 1 Tbsp. sugar, cinnamon and nutmeg. In a bowl mix together melted butter, 1 cup sugar, flour and egg. Stir in nuts. This will be a very stiff batter. Spread evenly over apples. Bake 350 degrees for 50 minutes.Submitted by Dorothy Blumer

Delicious Cookies1 cup butter ¾ cup oil1 cup sugar1 cup brown sugar1 egg2 tsp. vanilla1 cup milk chocolate chips1 cup Rice Krispies1 cup white chips 3 ½ cups flour1 tsp. salt1 tsp. soda1 tsp. cream of tarter1 cup oatmeal1 cup coconut¾ cup pecans, choppedCream together butter, oil and sugars. Beat in egg and vanilla. Sift dry ingredients and stir in oatmeal, coconut, Rice Krispies, fold in chocolate and white chips. Drop onto a cookie sheet. I use parchment paper. Bake 350 degrees for 10 to 11 minutes. These freeze well. Makes 6 ½ dozen. I add more chocolate chips towards the end.Submitted by Fran Fox, Yankton, SD

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