TheWittenborns.com Cookbook

Ingredients
8 oz softened cream cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/4 cups Muenster cheese, shredded
3 1/2 oz pepperoni, finely chopped
1 tbsp half and half or cream
ground red pepper flakes
2 tsp paprika

Directions

1. Soften cream cheese with electric mixer.
2. Add everything except the red pepper and paprika, mix well.
3. Shape the cheese into a ball, then flatten into a wheel shape.
4. On waxed paper, combine red pepper and paprika.
5. Roll cheese wheel in spices to completely cover.
6. Wrap and refrigerate till serving.
7. Serve with crackers or bagel chips.

Serves: 8 to 10

Submitted by: Grant Wittenborn courtesy of Grace Lee

Ingredients
1/2 stick butter
3 cups sliced mushrooms
1 envelope onion soup
1/4 cup wine (red or white)
Ground pepper
6 Tbs sour cream

Directions

1. Saute mushrooms in butter over medium heat, approx. 5 minutes
2. Reduce heat to medium-low, add wine and onion soup
3. Reduce mixture
4. Turn heat off and add sour cream and pepper to taste
5. Serve over steak

Note: Makes ~2 cups.

Submitted by: Michelle Wittenborn

Ingredients
1 1/2 cup + 2 tbsp sugar
1 cup sifted cap flour
1 1/2 cup egg whites
1 1/2 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla
1/2 tsp almond extract

Directions

1. Measure 1 cup sifted cake flour and 3/4 and 2 tbsp sugar
2. Sift together sifted flour and sugar three times in bowl.
3. Combine egg whites, cream of tartar, salt, vanilla and almond extract.
4. Beat until foamy throughout.
5. Gradually add 3/4 cup sugar, beat 10 seconds after each addition of sugar, meringue should hold stiff peaks.
6. Place flour and sugar mixture in sifter and sift gradually over the top of meringue.
7. Fold in gently until all folded in 8 to 10 folding strokes.
8. Push batter into ungreased 10 x 4 inch tube pan.
9. Cut through the batter with knife to remove large air bubbles, level batter.
10. Back 35 to 45 min. at 350 degrees, or until top springs back when lightly touched.
11. Let cake hang in pan until cold.
12. To remove, loosen sides with knife and turn upside down.

Prep Time: 20 minutes
Cook Time: 35 - 45 minutes

Submitted by: Michelle Wittenborn

Ingredients
1 cup fresh cilantro leaves
4 scallions, coarsly chopped
1 tsp. coarse salt
1/4 tsp. ground pepper
10 ounces fresh baby spinach
8 corn tortillas (6-inch)
1 can pinto beans
1 cup prepared salsa (medium or mild)
8 ounces Pepper Jack cheese

Directions

1. Preheat oven to 425 deg
2. In a food processor, combine cilantro, scallions, spinach, salt and pepper
3. Pulse until coarsely chopped
4. Coat 8-inch square baking dish with non-stick cooking spray
5. Lay 4 tortillas on bottom of dish, overlapping to cover entire surface
6. Layer with half of beans, salsa, cheese and spinach mixture
7. Repeat with remaining ingredients, ending with cheese on top
8. Cover dish with foil, bake until bubbling (20-30 min.)
9. Remove foil, and continue baking until golden brown (~15 additional min.)
10. Cool for 5 minutes before serving

Serves: 4

Notes: Add black beans instead of pinto beans if you wish

Prep Time: 20 min
Cook Time: 1 hr.

Submitted by: Michelle Wittenborn

Ingredients
1/4 cup butter
2 cups confectioners’ sugar
3 tbsp. cocoa powder
1 tsp. vanilla extract
2 tbsp. milk

Directions

1. Mix together all ingredients.
2. Add milk until frosting becomes spreadable.
3. Spread on cookies or cakes of your choice.

Submitted by: Michelle Wittenborn

Ingredients
2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup softened butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 375 deg F
2. Combine flour, baking soda and salt, mix well
3. Beat butter, granulated sugar, brown sugar, eggs, and vanilla
4. Beat in flour slowly
5. Add chocolate chips
6. Drop by tablespoon size on ungreased cookie sheets
7. Bake 9 to 11 minutes or until golden brown

Servings: 5 dozen cookies

Submitted by: Grant Wittenborn

Ingredients
2 Jiffy corn bread mixes
1 yellow (2 layer) cake mix

Directions

1. Prepare each mix according to instructions.
2. Combine both mixes together.
3. Pour in 9×13 inch greased pan.
4. Bake according to cake mix directions.
5. May have to adjust time slightly.

Note: Any size mix will work as long as weight of each is similar.

Submitted by: Grant Wittenborn

Ingredients
2 Tbsp. oil
3/4 c. chopped onion
6 c. water
6 chicken bouillon cubes
8 oz. medium egg noodles
2 pkg. frozen (or fresh) chopped broccoli
1/8 tsp. garlic powder
6 c. milk
1 lb. American cheese (Velveeta)

Directions

1. Heat oil in crock pot.
2. Saute onion for 3 minutes.
3. Add water and bouillon cubes.
4. Boil until cubes dissolve.
5. Gradually add noodles and cont. to boil.
6. Cook, uncoverd for 3 minutes.
7. Stir in 2 pkg. broccoli and garlic powder.
8. Cook for 4 minutes; add milk, cheese and pepper to taste.
9. Cook until cheese melts.

Servings: 12

Submitted by: Grant Wittenborn

Ingredients
1 package frozen, chopped spinach (thawed)
1 small jar chopped artichoke hearts (can also use canned or frozen artichoke hearts)
20 ounces cream cheese (2 1/2 packages)
1 cup shredded parmesan cheese
1 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp garlic powder
dash ground pepper

Directions

1. Boil the spinach and artichoke hearts in a cup of water for about 10minutes.
2. Drain.
3. Heat the cream cheese in a small bowl in the microwave,for about 1 minute.
4. Add the spinach and artichoke hearts and stir well.
5. Add the remaining ingredients and stir.
6. Serve hot with crackers or chips.

Submitted by: Grant Wittenborn

Ingredients
3 1/2 - 4 lbs pork boneless loin or shldr roast, trimmed of fat
2 med onions
1 green bell pepper (chopped)
1/2 c packed brown sugar
1/4 c white vinegar
3 tsp chili powder
1 tsp salt
1 tsp ground mustard (dry)
3 tsp worcestershire sauce
1 6-oz can tomato paste

Directions

1. Cut pork roast into 3″ pieces
2. Mix all but tomato paste in slow cooker
3. Cook on low for 6-8 hours
4. Remove pork and shred, return to cooker
5. Add tomato paste
6. Cook on high heat for ~10 minutes until hot
7. Serve on buns

Submitted by: Bev Wittenborn