Coconut Cupcakes

From: Tricia Mickelsen
1 yellow cake mix
4 eggs
1 small box instant coconut pudding
1/2 c. water
1/2 c. vegetable oil
2 t. coconut extract
8 oz. sour cream
Beat together and put into lined cupcake tins. Bake at 350 for 20 minutes or until toothpick comes out clean. Cool before frosting.
Coconut Buttercream Frosting
1 16 oz. pkg powdered sugar
1/2 c. softened butter
3-4 T milk
2-3 t. coconut extract
Beat together until fluffy and spread or pipe on top of cooled cupcakes. Brown shredded coconut in the oven-be careful not to burn! Dip frosted cupcakes into toasted coconut or sprinkle coconut on top of cakes.

Lily Blacker's Potato Salad

Every 4th of July our family would join with the Blacker family for swimming and a picnic and then we would pull out our folding chairs and watch the fireworks in the front yard. Lily would always make her delicious potato salad. It is moist and flavorful!
1 qt. diced, cooked red potatoes
6 green onions (finely minced
1 c. miracle whip
1/2 t. prepared mustard
8 hard boiled eggs (chopped)
salt and pepper to taste
1/3 c. sweet pickle juice
2 T sugar
(Patty also adds chopped celery and dill pickles)
Mix dressing: Miracle Whip, pickle juice, mustard and sugar. While potatoes are still warm season and add dressing to potatoes. Refrigerate for 3-4 hours. Use lots of dressing to make it moist.

Blue Cheese and Walnut Salad with Maple Dressing

From: Patty Mickelsen
1 (10 oz.) bag baby spinach
2/3 c. toasted walnuts
1/4 c. maple syrup, warmed
1/4 c. olive oil
1/3 c. blue cheese, crumbled
1/3 c. fried bacon, crumbled
1/4 c. cider vinegar
salt and pepper to taste
Place spinach in a large bowl. Top with blue cheese, walnuts and bacon. Warm maple syrup in a small sauce pan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing slowly. Pour dressing over salad and season with salt and pepper to taste. Toss and serve.

Patty's Holiday Cheese Ball

These are a Mickelsen Christmas tradition. Patty made these and whole wheat bread and delivered them as Christmas gifts to all her neighbors and friends.
8 oz cream cheese
2 T dried minced onion
1 T worcestershire sauce
3 T ketchup
2 c. grated cheddar cheese
2-3 tsp. garlic powder (to taste)
Finely chopped pecans, walnuts or dried parsley to coat cheese ball.
Mix all ingredients together except nuts or parsley and shape into a ball. Roll shaped ball into nuts or parsley flakes. This recipe makes 1 large ball or 2 smaller balls.

Blonde Brownies

This is Patty's recipe. They are chewy and delicious!
From: Patty Mickelsen
1/2 c. butter
1 t. vanilla
2 t. baking soda
2 c. brown sugar (packed)
1 1/2 c. flour
1 c. chopped nuts (optional)
2 eggs
1/2 t. salt
Melt butter in a saucepan or microwave and stir in brown sugar until blended. Stir in eggs and vanilla. Mix dry ingredients together and stir into sugar mixture. Stir in nuts. Spread batter into greased 9 x 13 pan and bake at 350 for 25 minutes or less. Don't over bake. Cut into squares while still warm.

Knife and Fork Soup

I got this recipe from Linda Garner when we lived on Collister when we first moved to Boise. I shared it with my Mom and Dad and it became one of their favorites. It is very good and quick to make. It can be ready to serve in about 40 minutes.
From: Linda Garner
Ingredients:
1 1/2 lb. Italian smoked sausages, cut into bite size chunks, (I use turkey sausage)
1 c. thinly sliced carrots
1 c. thinly sliced celery
1 envelope onion soup mix
2 T sugar
1 tsp. salt
1/4 tsp red pepper flakes
1/2 tsp. oregano
6 c. boiling water
1 qt. tomatoes
1 zucchini,sliced into bite size pieces
1 pkg. frozen hashbrowns
1 can green beans, drained
Directions:
Cook all except potatoes and beans for 25 minutes. Add potatoes and beans and heat until potatoes are done.

Mom's Mud Pie

It's tradition in our family to pick your favorite dessert for your birthday-- so no crappy store bought birthday cake with dye-your-tongue frosting for us! There are so many variations you can create according to your liking too, like swapping Reeses PB cups for Snickers, or Twix, etc. and same with ice cream flavors.
From: Joan Morris
1 store bought (or homemade Oreo crust)
1 bottle good quality hot fudge (I like Mrs. Richardson's)
1/2 gallon ice cream (I used Reeses Peanut Butter Explosion, but Moose Tracks is also a fav)
Whipped Cream
4-5 Reeses PB cups, chopped thickly

Pull your ice cream out of the freezer a few minutes before assembling to soften. Heat hot fudge in the microwave for a few seconds (15-30) until runny. Pour half the bottle into Oreo crust. Smooth softened ice cream in a mound on top of crust. Freeze until set again. When ready to serve, pour a little of the extra hot fudge over top, sprinkle the Reeses PB cups, and squirt with whipped cream. Enjoy!