Can you believe I’ve been sharing recipes with you for four and a half years? That’s just over 1,000 recipes we’ve created and tested and in the Sutton Central kitchen and shared with High Plains Journal readers near and far. Of course that doesn’t include the flips, flops and definitely “nots” that I tried out on my family and, when he was lucky, the dog. It has brought a great amount of joy to bring readers into our home and I certainly hope you’ve enjoyed the stories about the adventures of my five kiddos and husband. As my youngest are approaching kindergarten and my oldest has flown from the nest, it has come time to look to new ventures. I asked each member of Sutton Central to pick one of their favorite recipes for this last column.

Baked Potato Soup—Segen’s favorite


5 lbs. baking potatoes

7 bacon slices (or more)

4 1/2 c. chopped onion

1 tsp. salt

3 garlic cloves, minced

1 bay leaf

7 1/2 c. milk

3/4 tsp. black pepper

3 c. chicken broth

1/3 c chopped fresh parsley

1 1/4 c sliced chopped green onions

1 1/4 c. finely shredded cheddar cheese


1. Preheat oven to 400 degrees Fahrenheit.

2. Wash and rub olive oil lightly on potatoes. Pierce potatoes with a fork and wrap in aluminum foil. Bake 1 hour, or until tender. Cool slightly. Partially mash potatoes (including skins) and set aside.

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3. Cook bacon in a Dutch oven until crisp. Transfer bacon to plate and crumble. Add onion to bacon drippings and sauté 5 minutes. Add salt, garlic and bay leaf; sauté 2 minutes. Add potatoes, milk, pepper and broth; bring to a boil. Reduce heat and simmer 10 minutes. Stir in parsley, if desired.

Top individual servings with bacon, green onions and cheese.

Beef Curly Noodle Skillet Dinner—Cade’s Favorite


1 lb. browned ground beef

1/4 c. chopped onion

1 (3 oz.) pkg. of beef-flavored Oriental Ramen noodles

1 (14.5 oz.) can stewed tomatoes

1 (15.25 oz.) can whole kernel gold and white corn, drained


1. In a skillet, brown ground beef and onion; drain.

2. Stir in tomatoes, corn, seasoning packet and noodles; mix well. Bring to a boil.

3. Reduce heat; cover and simmer for 10 minutes or until the noodles are tender.

Apron Strings Note: To speed up this meal, I brown ground beef and onion and freeze it in 1 lb. portions. Then I just have to pop it in the microwave to defrost while I prepare the rest of the ingredients. In 15 minutes I have a meal ready to go. Depending on the number of household members I have eating, I usually double the recipe. It makes great leftovers and heats up nicely for whomever just got home on the bus from some sports event.

Chewy MONSTER Cookies—Baylin and Raylie’s Favorite


3 large eggs

1 1/2 c. packed light brown sugar

1 c. granulated sugar

1 tsp. vanilla extract

1 tsp. corn syrup

2 tsp. baking soda

1/2 c. butter, softened

1 1/2 c. peanut butter

4 1/2 c. quick cooking rolled oats

1 c. semi-sweet chocolate chips

1 c. candy-coated milk chocolate baking pieces


1. Preheat oven to 350 degrees Fahrenheit

2. In a large mixing bowl, beat the eggs. Add the remaining ingredients in order listed, mixing well after each.

3. Use a 1-inch scoop for smaller cookies or an ice cream scoop for larger cookies. Bake on an ungreased cookie sheet and bake 12 to 15 minutes, depending on the size of cookie. Cool on cookie sheet for 2 minutes and remove to rack.

Cool & Creamy Coconut Cake—Angie’s favorite


1 pkg. white cake mix

3 large eggs

1/3 c. vegetable oil

1 (15 oz.) can Cream of Coconut

1 (14 oz.) can sweetened condensed milk

1 1/2 c. shredded coconut

1/2 c. toasted coconut

1 (8 oz. or 12 oz.) container whipped topping


1. Prepare cake mix as directed on box and bake in a 9- by 13-inch pan.

2. While the cake is in the oven, whisk together cream of coconut and condensed milk in a bowl; set aside.

3. In another bowl, fold together 1 1/2 cups coconut and whipped topping; set aside.

4. Cool cake on wire rack for 10 minutes. Poke holes in cake with the handle of a wooden spoon, about every 1 1/2 inches.

5. Slowly pour or spoon condensed milk mixture over the top of the cake, filling each hole.

6. Let the cake rest for 15 minutes and spread whipped topping mixture evenly over cake.

7. Sprinkle with 1/2 cup toasted coconut.

8. Refrigerate overnight and cut into 12 or 16 servings.

Midwest Chuck Roast (slow cooker version)—Jeff’s favorite


1 bottom round roast (around 2 lbs.)

1 packet of dry ranch seasoning mix

1 packet of dry Au Jus mix

1 stick of butter

5 pepperoncini peppers


1. Place roast on the bottom of the slow cooker. Evenly coat the top of the roast with both dry seasoning mixes. Top with a full stick of butter. Place pepperoncinis around the butter on top of the meat. Cook on low for 8 hours. Slice or shred the meat to serve.

Dilled Carrots—Casey’s favorite


1 1/2 lbs. sliced fresh carrots

1 1/2 tsp. butter

3/4 tsp. grated lime peel

1/2 tsp. dill weed

1/4 tsp. seasoned salt


1. Place 1 inch of water in a saucepan and add carrots. Bring to a boil and reduce heat. Cover and simmer for 8 to 9 minutes. Drain. Stir in butter, lime peel, dill and seasoned salt.