24 | THE COLONY NEWS | AUGUST 2026 |
What's Cookin'?
By Joyce Hansen
I rely on submissions of your favorite recipes. I've been doing this column for over ve years, so I
ran out long ago. To keep this column going, submit them with your name or that of the cook in
case there are questions. Send them by email to xjkangas44@gmail.com, call (951) 461-8821 or
text to (714) 478-3780. anks for your assistance.
Here's a recipe straight from my niece at an Iowa potluck. We were
there recently for a family reunion. It's a slightly dierent take on
the traditional Macaroni and Cheese.
1. Spray crock pot bottom and sides and place all above items into the crock pot. Mix all together and cook on high for 2
hours.
2. Serve immediately. Can be used as a side or main dish during the summer or winter.
Corny Mac and Cheese
Ingredients:
• 2 cans creamed corn
• 2 cans whole kernel corn
(undrained)
• 2 cups Velveeta cheese (cube
up enough to ll 2 empty
corn cans)
• 1 stick butter (1/2 cup) cut up
• 2 cups raw/uncooked pasta -
small/medium size like elbow
macaroni or shells
Instructions:
Instructions:
• 40 saltine crackers
• 1 cup (2 sticks) butter
• 1 c brown sugar
• 1 12-ounce pkg.
chocolate chips
• Chopped nuts (optional)
Ingredients:
Nancy Charron brought this recently for treats at our
Tuesday bridge game. It was quite popular, so she shared
the recipe.
Brickle
1. Preheat oven to 400 degrees. Cover cookie sheet with foil. Place 40 crackers on foil.
2. On the stove, melt butter and brown sugar. Bring to a full boil and cook three minutes, stirring constantly. Remove and
place over crackers. Bake for ve minutes.
3. Sprinkle chocolate chips on top. Leave until melted, then spread the chocolate. Sprinkle with nuts if used.
4. Refrigerate for at least four hours. Break into pieces. Store in an airtight container in refrigerator. Enjoy!
