Recipe Page

Ring the ‘brinner’ bell - Eating “brinner” (breakfast for dinner) isn’t just a kid thing. It’s a favorite evening meal for many of us. The appeal is clear: You likely have the ingredients on hand, prepping and cooking don’t take too long and the idea of cozy breakfast food is comforting after a long day. Breakfast food for dinner can also be a great way to mix up your meal plans and take your culinary creativity to the next level. Another perk? Breakfast is often cheaper than other meals. (See all of the winning Feb. 2019 recipes as printed HERE.)

A bacon and bean side dish from Ada Yoder of Clark, Mo.

This month’s featured recipe, Cinnamon Peach Kuchen is pronounced “koo-ken,” the German word for “cake.” Here’s an interesting bit of trivia: It’s the official state dessert of South Dakota, where a large portion of the population is of German descent. And here’s a tip: The filling will still be wobbly when you remove it from the oven but will continue to set as it cools. Be sure to let it cool completely before serving (trust us!).  Click HERE for the printed Dec/Jan TF recipe page. 

Corn Meal Rolls from Martha Yoder of Clark Mo

Herbed pork and potatoes from Ammon Miller of Clark, Mo. 

Bean salad from Clara Lambright of Lamar, MO

Slow cooked steak from Kathy Gingerich of Brashear, Mo. 

Stuffed Peppers from Charlene Daniels of Lamar, MO. 

Pretzel Prep - Whether you make this month’s featured recipe or tackle a traditional soft pretzel dough, you’ll likely want to twist the treats into the pretzel classic shape. It isn’t as complicated as it seems. Roll dough into a rope, tapering them slightly at both ends. Form the rope into a “U” shape. Cross the ends over each other twice to form the twist. Bring the ends to the bottom of the “U” and press the tips out. Pretzel perfection!  For More recipes from March 2019 - Click to view the recipe page as printed.

Tortilla stack with layers of peppers, beans. and cheese