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Coffee Cup Scramble

What You'll Need:

  • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons shredded Cheddar cheese
  • Salt and pepper to taste

What To Do:

1.   Coat a 12-ounce microwave-safe coffee mug with cooking spray. Add eggs and milk; beat until blended.

2.   Microwave 45 seconds at high power; stir. Microwave 30 to 45 seconds more, or until eggs are almost set (see Note).

3.   Top with cheese, season with salt and pepper, and serve.


Since microwave ovens vary, you may need to adjust the cooking time.

The Greatest Queso That Ever Lived

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel Tomatoes
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

Hawaiian Chicken Wings


2 lbs chicken wings
1/2 cup soy sauce
1/4 cup melted butter
1/4 cup pineapple juice (water the water can be substituted, fruit juices that will give it a kick)
2 cloves clove garlic (minced add, lover)
1/2 cup minced onion
3 tbsp brown sugar
1 tsp dry mustard
1 tbsp ginger (minced)


Combine all the ingredients (minus the wings)
Marinate them (I let them set overnight)
Bake at 350 for 45 minutes

German Chocolate Cream Cheese Brownies

Submitted by:  Marcella


1 (4-oz) pkg.     German chocolate

5 tbsp.                Butter (divided)

1 (3-oz) pkg.     cream cheese

1 cup                   sugar (divided)

3                           eggs (divided)

cup + 1tbsp. flour (divided)

tsp.                  Baking powder

tsp.                  Salt

1/3 tsp.              Almond extract

cup                 chopped walnuts

1 tsp.              Vanilla (divided)

8 to 9-inch square pan


1.      Melt chocolate with 3 tablespoons butter over low heat.  Stir occasionally, and let cool.


2.      In a small bowl, combine cream cheese and 2 tablespoons butter.  Cream until smooth.  Add cup sugar.  Beat until fluffy.  Blend in 1 egg, 1 tablespoon flour and teaspoon vanilla.  Set aside.


3.      In larger bowl, beat 2 eggs until light colored.  Gradually add cup sugar.  Beat until thickened.  Add baking powder, salt and cup flour.  Blend in chocolate mixture, 1 teaspoon vanilla, almond extract and nuts.


4.      Grease pan.  Spread chocolate mixture in pan.  Spread white mixture evenly on top.  Drop remaining chocolate by spoonfuls over chocolate and cut through with a knife to marbleize.


5.      Bake at 350 degrees for 40 minutes.  Brownies will be very moist.  Cut into squares as soon as removed from oven.  Remove from pan and cool on a rack.

Red Berry Hibiscus Lemonade


1 cup fresh strawberries, stems removed, rinsed

2 cups fresh raspberries, rinsed

1 cups sugar

3 cups boiling water

4 hibiscus tea bags

1 cup fresh lemon juice (about 6 lemons)

1 cup cold water



1.  In 2-quart saucepan, mix both berries and sugar. Heat over medium heat 6 to 8 minutes, stirring occasionally, until berries release their juices and sugar is dissolved.

2. Using immersion blender or in regular blender, puree berry mixture until smooth. Pour mixture through fine mesh strainer set over large bowl; press berries to extract as much puree as possible. Discard solids; set berry syrup aside to cool to room temperature.

3.  In 4-cup glass measuring cup, combine boiling water and tea bags; let steep 5 minutes. Remove bags; set tea aside to cool.

4.  In large pitcher, mix lemon juice and water. Add cooled berry syrup and hibiscus tea; stir well to combine. Serve over ice.

Noble County Council On Aging & Noble Transit

111 Cedar Street

Kendallville, Indiana 46755