Recipes from you, the Cooperative Living Community

The recipes found on this page are collected by the staff of the Cooperative Living magazine from you our readers. You may have already seen some of these in the pages of the latest issue, but there are many you have not and can only be found here on the Cooperative Living website. 

Click here to submit your recipes

MIXED NUT BARS – Shirley Ramsey of Gretna


1 ½ cups flour
¾ cup light brown sugar
¼ teaspoon salt
½ cup softened butter
11.5-oz. can mixed nuts
1 cup butterscotch chips
½ cup corn syrup
2 Tablespoons butter

DIRECTIONS: Combine first four ingredients and press into a greased 9” x 9” pan. Bake at 350 degrees for 10 minutes. Sprinkle with nuts. Microwave butterscotch chips, corn syrup and butter for 30 seconds, stirring and repeating if needed until melted. Pour over nuts. Continue baking for 10 more minutes. Cool before cutting into 24 bars.

MAGIC WINDOW COOKIESKathy Fleming of Winchester


¾ cup butter or margarine
1 cup sugar
2 eggs
2 ¼ cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
6 bags hard candy in different colors

DIRECTIONS: Mix first seven ingredients to form a stiff dough; wrap and chill for at least one hour. Separate candy by color and crush each color separately, using a mallet or food processor. Roll out chilled dough ¼” thick on floured surface, using cookie cutters that have a circle or other cut-out in the middle. Place cut out dough shapes on a cookie sheet that has been lined with parchment paper and lightly greased. Fill cut-out areas with candy until they are filled and level with dough. Bake at 350 for 7-9 minutes, or until cookies are barely golden. Cool so that candy is firm before removing from cookie sheet.

MERINGUE CANDY CANES – Mary Swartz of Winchester


3 egg whites
½ teaspoon cream of tartar
¾ cup granulated sugar
½ teaspoon peppermint extract
Red paste food coloring

DIRECTIONS: With an electric mixer, beat egg whites until foamy. Gradually add cream of tartar and sugar until stiff peaks form, then add extract. Using a quart-size ziplock bag, carefully brush three strips of red food coloring paste from top to bottom, then fill bag with meringue. Line a baking sheet with parchment paper. Clip a ½” triangle from corner of bag and carefully squeeze meringue through opening into hooked candy cane shapes on baking sheet. Bake at 225 for 15-20 minutes, then rotate and move baking sheet to a different rack and continue baking 15 more minutes. Turn oven off, open door and leave cookies in for 1 hour to slowly cool. Makes about 3 dozen.

PEANUT BUTTER POTATO CANDY ROLLS – Kathy Fleming of Winchester


½ cup salted mashed potatoes
¼ cup butter or margarine
2 tablespoons flour
1 teaspoon vanilla
1 lb. box powdered sugar
Smooth peanut butter

DIRECTIONS: Cream together first five ingredients, adding more powdered sugar if needed to make a stiff dough. Roll between sheets of waxed paper into a 9X12 rectangle, remove top sheet of waxed paper and spread with ¼’ thick layer of peanut butter. Roll up as for a jelly roll, wrap well and chill overnight before slicing ¾” thick to serve.

BREAKFAST LASAGNE – Wendy Lankford of Red Oak


10 eggs
½ cup milk
Salt & pepper to taste
16-oz. package frozen hash browns, thawed
16-oz. bulk pork sausage, cooked and drained
1 cup shredded cheddar cheese

DIRECTIONS: Whisk eggs and milk to prepare scrambled eggs, seasoning to taste. Butter a 2 quart casserole and layer half the hash browns on bottom. Cover with sausage, eggs, and remaining hash browns. Sprinkle with cheese, then bake at 350 degrees for 25-30 minutes. Serves 6.

BRUNCH PIZZA – Dawn Zook of Chester Gap


24-oz. package frozen hash browns, thawed
8 eggs, divided
½ cup milk
Salt & pepper to taste
1 cup chopped ham
½ cup sliced mushrooms
½ cup diced green pepper
8-oz. shredded cheddar

DIRECTIONS: Mix 1 egg with hash browns and pat into a 15” round pizza pan or 10”X15” sheet pan lined with parchment paper. Bake at 400 degrees for 20 minutes. Meanwhile, whisk remaining 7 eggs with ½ cup milk in a small bowl and season to taste. Microwave for 2 minutes, stir, then microwave another 2 minutes. Spread cooked eggs evenly over hash brown crust, then top with remaining ingredients and continue baking 10 minutes. Serves 6-8.


TUTTI-FRUITY SMOOTHIE – Cynthia Johnson of Mount Jackson


1 sliced banana
½ cup mixed frozen berries
¾ cup milk or soy milk
½ cup pomegranate or cranberry juice
½ cup frozen yogurt or sherbet

DIRECTIONS: Blend all ingredients until smooth. Pour into 2 glasses and serve immediately.

BROCCOLI PEANUT RAISIN SALAD – Submitted by Ruth Burkholder of Harrisonburg


3/4 cup mayonnaise
3 tablespoons sugar
3 tablespoons cider vinegar
1 large bunch of broccoli, chopped
½ red onion, minced
¾ cup raisins
½ cup chopped peanuts

DIRECTIONS: Mix first three ingredients, then pour over remaining ingredients and fold to combine. Chill before serving.

TURKEY WALDORF SALAD – Submitted by Patricia Harbin of Louisa


2 red apples, cored & diced
½ cup diced celery
½ lb cubed smoked turkey
¼ cup mayonnaise
¼ cup walnuts, toasted

DIRECTIONS: Mix first four ingredients. Chill, then serve on lettuce or with crusty bread, topping with walnuts.

MEXICAN CHICKEN SALADSubmitted by Mary Ridings of White Post


4 cups cooked chicken, diced
8 oz. sharp cheddar cheese, grated
1 medium onion, chopped
¼ cup red pepper, chopped
16-oz. can kidney beans, drained
4.5-oz. can green chilis, drained
¼ cup sliced black olives
½ cup each sour cream and mayonnaise
1.25-oz. package taco seasoning mix
2 avocados, peeled, seeded and chopped
6-8 iceberg lettuce leaves
2 medium tomatoes, chopped
2 cups corn chips

DIRECTIONS: Combine first eight ingredients in a large bowl. Mix taco seasoning, sour cream and mayonnaise. Pour over chicken mixture, cover and chill. Just before serving, gently stir in avocados and spoon mixture onto lettuce-lined plates. Top with tomatoes and corn chips.

BUTTER ROLLS – Submitted by Louise Smith of Fulks Run


2 oz. package dry yeast
1 cups warm milk (110 degrees)
¾ stick butter, melted (divided)
1 teaspoon salt
1 Tablespoon sugar or honey
3-4 cups bread flour

DIRECTIONS: Dissolve yeast in milk and ½ cup butter. Add salt, sugar and 1 cup flour; set aside in a warm place to “proof” for 15 minutes (to confirm yeast is active and bread will rise). Stir in 2 more cups flour until dough forms a ball; turn onto floured wooden board and knead until springy, using additional flour only if needed. Place in a clean, greased bowl, cover and let rise in a warm place for 1-2 hours. When double in size, punch down dough and roll ½ thick on a floured wooden board. Cut with a 2” cookie cutter. Using a pastry brush, use remaining ¼ cup butter to brush tops of each round and place on greased cookie sheet, stacking 2 high. Let rise until double in bulk. Bake in a 375 degree preheated oven for 12-15 minutes, or until brown on top. Brush with remaining butter before serving.

CARROT CORN MUFFINS – Submitted by Joann Hensley of McGaheysville


1 cup milk
¼ cup butter, melted
1 egg
1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
½ cup grated carrot

DIRECTIONS: Combine milk, butter and egg. Stir in dry ingredients until flour is just moistened, then fold in carrot. Divide batter among 12 paper-lined baking cups in a cupcake pan and bake at 425 degrees for 15-18 minutes.

GINGER SQUASH SOUP – Debbie Moore of Emporia


1 tablespoon vegetable oil
1 medium onion, chopped
32-oz. container chicken broth
12-oz. peeled, cubed butternut squash
¼ teaspoon black pepper
1 Tablespoon honey
2 teaspoons grated fresh ginger root

DIRECTIONS: Saute onion in oil until tender, about 5 minutes. Add broth, squash and pepper, then bring to a boil. Reduce heat and simmer, covered, until squash is very tender. Stir in honey and ginger, then puree in a blender or food processor until smooth. Top with sour cream or plain yogurt. Serves 4.

BEEF BARLEY SOUP – Joanne Hensley of McGaheysville


2 ½ lbs stew beef, cut in 1” pieces
16-oz. can crushed tomatoes
2 peeled, diced carrots
1 onion, finely chopped
1 tablespoon fresh parsley, chopped
½ teaspoon black pepper
½ teaspoon paprika
Approx. 8 cups water
1 cup green cabbage, sliced
½ cup quick-cooking barley

DIRECTIONS: Combine all ingredients except cabbage and barley in a large pot and bring to a boil; reduce heat, cover and cook until meat is tender, about 1 hour. Stir in cabbage and barley, and continue cooking 20-30 minutes. Serves 6-8.

COLD MELON SOUP – Daria Kiselica of Charlottesville


4 cups fresh cantaloupe or honeydew melon, cubed
1 Tablespoon fresh lime juice
½ teaspoon lime zest
¼ cup plain yogurt
1 Tablespoon honey

DIRECTIONS: Combine all ingredients in a blender until smooth. Serve in bowls with a mint sprig.

CHIPOTLE PORK TENDERLOIN – Tommy Campbell of Caroline


1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins

DIRECTIONS: Preheat grill for medium-high heat. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing

CHEESY CHICKEN RICE BAKE – Doris Pennington of Spotsylvania


1 can cream of chicken soup
1 cup water
½ cup milk
¾ cup uncooked rice
2 cups broccoli florets
1 teaspoon onion powder
½ teaspoon pepper
1 ½ lbs boneless chicken breasts
1 cup shredded cheese

DIRECTIONS: Mix first seven ingredients and pour in a shallow 2-quart baking dish. Top with chicken breasts. Cover and bake at 375 degrees for 45 minutes, or until rice is cooked. Sprinkle with cheese and place under broiler for 1-2 minutes, or until cheese is melted. Serves 4-6.

BLACK BEAN BURGERS – Vegetarian Entrees – Submitted by Becky Hardin of New Tazewell, TN


15-oz. can black beans, drained
½ cup canned corn, drained
2 Tablespoons hummus
¼ cup chopped fresh cilantro
1 Tablespoon fajita seasoning
1 teaspoon black pepper
1 Tablespoon olive oil
2 eggs, beaten
1 cup panko breadcrumbs
4 slices pepperjack cheese
4 hamburger buns

DIRECTIONS: Preheat oven to 425 degrees or start outdoor grill. Using a food processor, combine and pulse beans, corn, hummus, cilantro, seasonings and olive oil until chunky paste forms. Pour into bowl, add eggs and breadcrumbs. Stir just to combine, then shape into four patties. Place each on a foil-lined sheet coated with nonstick spray. Bake 20 minutes, rotating pan hallway through, or grill about 6 minutes per side. Top each burger with a cheese slice for the last 2 minutes of cooking. Serve on toasted buns with lettuce, onion, tomato and guacamole on the side.

BUTTERNUT SQUASH & CARMELIZED ONION PIZZA – Submitted by Sheri Goding of Henrico


2 cups butternut squash, peeled and cubed
2 tablespoons curry powder, divided
1 tablespoon olive oil
1 large onion, sliced
1 clove garlic, minced
1 “thumb” fresh ginger, grated
1 small jalapeno or chili pepper, diced
2 tablespoon chicken broth
16-oz. prepared pizza dough
2 cups grated mozzarella cheese
1/2 cup crumbled blue cheese
1 handful cilantro, stemmed and chopped

DIRECTIONS: Toss squash with 1 T curry powder. Place on a baking sheet, sprinkle with olive oil and roast at 400 degrees until tender, about 30 minutes. Meanwhile, melt butter in a saucepan, add onion and cook about 20 minutes over low heat, stirring regularly, until carmelized. Add garlic, ginger, chili pepper and remaining curry powder. Cook one minute, then add broth to deglaze pan and cook until liquid reduces a bit. Flatten pizza dough into a large circle, then top with onion mixture and squash. Sprinkle both cheeses over and bake at 500 degrees for 5-10 minutes. Sprinkle with chopped cilantro before serving.


CROCK-POT CHILI – Submitted by Yvonne Burnette of Sutherland


2 lbs. lean ground beef
1 large onion, chopped
4 garlic cloves, peeled & minced
1 stalk celery, chopped
24-oz. can pureed tomatoes|
15-oz. can dark kidney beans
15-oz. can light kidney beans
6-oz. can tomato paste
4-oz. can green chilies, drained
3 tablespoons chili powder
2 tablespoons brown sugar
2 teaspoons cumin
1 teaspoon salt
1 teaspoon oregano
2-3 bay leaves
1 tablespoon Worcestershire sauce

DIRECTIONS: Brown grown beef, draining as needed. Add onion, garlic and celery and cook two minutes. Combine with remaining ingredients in a crock pot, adding 3-4 cups water. Continue cooking until heated through. When serving, top with grated cheese and a side of crackers.


HOT TUNA MACARONI BAKE – Submitted by R.E. Campbell of Staunton


1 cup elbow macaroni, cooked & drained
3-oz. can tuna, drained
3-oz. cheddar cheese, shredded
2 cups sliced celery
1 cup frozen peas
¼ cup chopped onion
2 eggs, beaten
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon milk
1 tablespoon lemon juice
Salt & pepper to taste

DIRECTIONS: Combine all ingredients and bake at 350 degrees in a greased 2-quart casserole  for 15-20 minutes; serves 4.




6 hard-boiled eggs, chopped
¾ c mayonnaise
1 t dill weed
1 t Dijon mustard
1 t lemon juice
Salt and pepper to taste
4 oz. smoked salmon
6 croissants, halved

DIRECTIONS: Combine all ingredients except croissants, salmon and spinach.  Spread mixture on halved croissants, topping with smoked salmon.


ZUCCHINI BAKE – Wendy Lankford of Red Oak


3 T olive oil
1 cup chopped onion
1 clove minced garlic
2 sweet peppers, chopped
5 cups thinly sliced zucchini
3 eggs
½ cup mayonnaise
4 oz. grated Romano cheese
8 oz. shredded mozzarella
Ritz crackers, crushed

DIRECTIONS: In a large saucepan, heat oil. Saute onion, garlic and green peppers. Reduce heat, add zucchini and cover, steaming until zucchini is tender. Allow to cool slightly and drain well. In a large bowl, beat the eggs. Add mayonnaise, cheeses, and salt and pepper to taste. Pour over vegetable mixture, then transfer to a greased 1-quart baking dish. Sprinkle with cracker crumbs. Bake at 350° for 25-30 minutes or until golden brown.

SPINACH CHEESE CASSEROLE – Sonja Brown of Lynch Station


3 10-oz. packages frozen chopped spinach
3 tablespoons butter
1 medium onion, chopped
8 oz. sliced fresh musrooms
8-oz. package cream cheese, softened
3 egg yolks
4 oz. grated cheddar

DIRECTIONS: Thaw spinach (can use microwave) and squeeze to drain well. Melt butter to saute onion and mushrooms. Turn off heat, then stir in cream cheese, egg yolks and spinach. Pour into greased 2-quart casserole and top with cheddar. Bake at 350 degrees for 25 minutes; serves 6.

ONION-ARTICHOKE CASSEROLE – Karla Seidita of Sumerduck


4 medium onions, peeled
14-oz. can artichokes in water
½ stick butter, divided
2 tablespoons flour
1 ½ cups milk
2 teaspoons hot sauce
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups shredded Cheddar cheese
½ cup crushed butter-type crackers

DIRECTIONS: Preheat oven to 350 degrees and grease an 8-inch non-metal pan. Cut onions into 8 wedges and place in pan. Rinse and drain artichokes and spread on top of onions. In a small pot, melt 2 tablespoons butter. Whisk in flour and cook one minute. Whisk in milk, hot sauce, salt and pepper. Cook, stirring constantly, until mixture boils and thickens – about three minutes. Pour over onions and artichokes, spreading to cover. Sprinkle with crushed crackers. Melt remaining butter and drizzle over all. Bake until onions are tender, sauce is bubbling and crumbs are golden – about an hour. Serves 6-8.

MOMMA E’S SCALLOPED POTATOES – Linda Eastep of Spring Grove


1/3 cup lemon juice or water, heated to boiling
1 envelope unflavored gelatin
½ cup honey or equivalent low-calorie sweetener
16-oz. container part-skim ricotta cheese
1 egg
1 t vanilla
8-oz. can of peaches, pineapple OR ½ cup sugar-free jam

DIRECTIONS: In a blender, dissolve the gelatin in the hot juice/water. Add sweetener, ricotta cheese, egg and vanilla. Blend until thoroughly combined and pour into a pie plate or one-quart casserole. Refrigerate several hours, until firm, and top with your choice of fruit or melted jam.



4 1/2 cups sugar
1/2  cup butter
1 (12-oz.) can (1 1/2 cups) evaporated milk
4 1/2 cups miniature marshmallows
1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
1 12 oz. sweet baking chocolate, cut into pieces
2 oz. unsweetened chocolate, cut into pieces
2 teaspoons vanilla
1/4 teaspoon almond extract
1 cup chopped walnuts or pecans
Colored sugar, if desired


DIRECTIONS: Line 15x10x1-inch baking pan with foil, extending foil over sides of pan; grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil uncovered over medium heat without stirring for 5 minutes.

Remove saucepan from heat. Add marshmallows; stir until melted. Add chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly until all chocolate is melted and mixture is smooth. Stir in vanilla, almond extract and walnuts. Quickly spread mixture in greased foil-lined pan. Sprinkle with colored sugar. Cool 1 hour or until completely cooled.

Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut fudge into squares.

EASY BLUEBERRY CRUNCH – Phyllis Thompson of LaCrosse


20-oz. can crushed pineapple in juice, undrained
3 cups fresh or frozen blueberries
18.25-oz. package yellow cake mix
1 cup chopped pecans
½ cup brown sugar
½ cup butter, melted

DIRECTIONS: Grease a 9” X 13” glass pan. Spread pineapple and blueberries evenly across the bottom, then sprinkle cake mix, brown sugar and chopped nuts over all. Drizzle with butter and bake at 325 degrees for 20 minutes. Remove from oven and use the edge of a spoon to cut through surface in several places so juices can escape. Bake 15 more minutes. Serves 12.

PEANUT BUTTER CHOCOLATE CHIP ICE CREAM – Elizabeth Ciresi of Spotsylvania


6 eggs
2 ½ cups sugar
1 cup peanut butter
2 teaspoons vanilla
2 cups heavy cream
1 cup mini chocolate chips
Whole milk to fill ice cream maker
1 Tablespoon arrowroot powder (optional)

DIRECTIONS: In a large bowl, whisk together eggs and sugar until light and lemon colored. Add peanut butter and vanilla, then cream and arrowroot powder (helps keep ice cream smooth). Add mini chocolate chips to mixture. Pour in a 1-gallon ice cream maker and add whole milk to the fill line. Follow ice cream maker instructions to freeze and harden.


BUTTERSCOTCH CLUSTERS – Submitted by Joanne Hensley of McGaheysville


6-oz. package butterscotch morsels
½ cup peanut butter
3-oz. can chow mein noodles
½ cup chopped cashews

DIRECTIONS: Place morsels in a ceramic bowl and microwave for 30 seconds, stirring to help melt. Add remaining ingredients and drop by spoonfuls onto wax paper. Chill until set, then store
in airtight container.

GINGER POUND CAKE LOAVES – Cynthia Johnson of Mount Jackson


1 ½ cups butter
1 ¼ cups sugar
6 eggs
5 ½ cups cake flour
2 tablespoons ginger
1 teaspoon nutmeg
½ teaspoon salt
½ teaspoon baking soda
1 tablespoon baking powder
1 ½ cups dark molasses
½ cup milk

DIRECTIONS: In a large mixing bowl, cream butter, sugar and eggs. Sift dry ingredients and add alternately with a mixture of the molasses and milk, mixing well. Pour batter into two greased and floured 9”X5”X3”loaf pans. Bake at 325 degrees for 60 minutes or until cakes test done. Cool on wire racks; can glaze with a mixture of 2 cups powdered sugar and 2 tablespoons lemon juice


BUTTERSCOTCH CLUSTERS – Submitted by Joanne Hensley of McGaheysville


6-oz. package butterscotch morsels
½ cup peanut butter
3-oz. can chow mein noodles
½ cup chopped cashews

DIRECTIONS: Place morsels in a ceramic bowl and microwave for 30 seconds, stirring to help melt. Add remaining ingredients and drop by spoonfuls onto wax paper. Chill until set, then store
in airtight container.




2 Granny Smith apples
1 cup sugar
2 8-count containers Pillsbury crescent rolls
2 sticks butter
1 teaspoon vanilla
12-oz. can Mountain Dew
Cinnamon to taste

DIRECTIONS: Core and slice each apple into 8 slices, making 16 slices total.  Roll each apple slice in a crescent roll and place in a buttered 9″ cake pan.  Melt butter; add sugar and vanilla.  Pour entire mixture over apples in cake pan.  Pour Mountain Dew around edges of pan.  Sprinkle with cinnamon.  Bake at 350 for 40 minutes.

BLACK WALNUT ICE CREAM Christina Snapp of Stephenson


5 eggs
2 cups sugar
2 teaspoons salt
2 teaspoons black walnut extract
1 ¼ tablespoons vanilla
5 cups milk
1 ½ cups black walnuts
7 cups whipping cream

DIRECTIONS: In a large bowl, beat eggs. Add other ingredients, mix well and pour into an ice cream freezer. Close lid and fill about 1/3 of the way with ice, then add rock salt until the ice is covered. Repeat twice, then turn freezer on until ice cream hardens. Serve right away! Makes 1 gallon.

Recipe Submission Form

Beef Brisket with Carrots and Prunes

Recipe courtesy Rider’s Backfield Farm Beef LLC


2-3 lb. brisket

2 tablespoons olive oil

1/2 cup chopped onion

1/2 cup water

3 cups sliced carrots (1/4-inch slices)

1/4 cup brown sugar

1 tablespoon lemon juice

2 teaspoons salt

1 teaspoon black pepper

1/2 teaspoon cinnamon

8 oz. pitted prunes


Heat oil at medium heat in a cast iron skillet or Dutch oven. Brown brisket on all sides. Remove. Add onions and stir until tender. Add 1/2 cup water. Return the brisket and bring to boil. Reduce heat, cover and simmer for 2 1/2 hours. Add carrots, sugar, lemon juice, salt, pepper and cinnamon. Continue to cook covered for another 45 minutes or until brisket is fork tender. Remove brisket and carrots and keep warm. Add prunes to the pan and cook uncovered over medium heat for 5 minutes or until juice is reduced to about 1 cup and prunes are plump. Carve brisket across the grain in slices and serve with carrots, prunes and sauce.