• Susan Wentzell, Riverview Woman's Club

Yummylicious Holiday Recipes

Donna's Hash Brown Casserole

To ease your holiday stress, here are a few homemade, yummylicious recipes from Riverview Woman's Club members.

Donna’s Easy Hash Brown Casserole

By Donna Fore, Riverview Woman’s Club Co-Founder


-2 lbs frozen Hash Brown Potatoes (thawed)

-1/2 cup butter (I use real butter), melted

-1 can Cream of Mushroom Soup

- 8oz Sour Cream

-1/2 cup chopped opinions (sautéed)

-2 cups shredded cheddar cheese

-1 tsp salt

-1/4 tsp Pepper

-2 cups crispy fried onions


Preheat oven to 350 degrees. Coat 9X13 baking dish with non-stick spray.

Combine Hash Browns,1/2 cup butter, soup, sour cream, onion, cheese and salt/pepper

Mix well.

Place in a 3 quart casserole dish. Bake for 40 minutes. During the last 15 minutes, top with crispy onions. Serves 8.

Ricki's Baked Apples

Ricki's Baked Apples

By Ricki Bauman, Riverview Woman’s Club Board of Directors

This recipe is for four baking apples. Generally, Rome apples are preferred but Granny Smith, Honeycrisp and Gala also work.


- 4 baking apples

- Natural apple juice, 3/4 cup

- Honey, 1/4 cup

- Cinnamon

- Nutmeg

Instructions: Preheat oven to 350 degrees.

Core apples; place in baking pan.

Mix apple juice and honey thoroughly; pour over and in apples -- be generous and use it all.

Sprinkle tops and apple cores with the cinnamon and then the nutmeg.

Place in oven for 20 minutes.

Remove and baste once, tops and core. Return to oven for another 20 minutes. Remove, let cool for at least 15 minutes. Refrigerate the leftovers. Enjoy a Ricki's Recipe!

Kitty's Holiday Cheese Spread

Kitty’s Holiday Cheese Spread

By Kitty Cunningham, Riverview Woman’s Club Board of Directors


-1 lb. cream cheese, softened -1 stick butter, softened -1 lg (16 oz) pkg, Kaukauna or Wispride Sharp Cheese -1/2 tsp seasoned salt -1/2 tsp Worcestershire Sauce -1/2 tsp celery salt -1/2 tsp dry mustard -1/4 tsp oregano -3-4 drops Tabasco Sauce -1/4 cup dry sherry -2 TBS dry vermouth


Mix all ingredients together in a large mixing bowl and beat on high until ight and fluffy.

Serve with favorite crackers or crudité. Yum!!

Jeanne's Pumpkin Pie - photo courtesy of Alton Brown

Jeanne’s Favorite Pumpkin Pie Recipe

By Jeanne Burkeson, Riverview Woman’s Club Co-Founder & Board of Directors

This is, quite simply, the best pumpkin pie I've ever had--family and friends eat every morsel!



- 6 oz gingersnap cookies

- 1 TBS dark brown sugar

- 1 tsp ground ginger

- 1 tsp unsalted butter, melted


- 16 oz can of Pumpkin Puree

- 1 cup half and half

- 1/2 tsp freshly ground nutmeg

- 3/4 cup dark brown sugar

- 3/4 cup dark brown sugar

- 2 large eggs plus 1 egg yolk

- 1/2 tsp pumpkin pie spice (optional)


Preheat oven to 350 degrees. Use a glass pie plate.

For the crust, combine the gingersnaps, brown sugar, and ginger in chopper. Process until the cookies are the consistency of fine crumbs. Drizzle butter into the crumb mixture.

Pour crust into pie plate and press up the sides. (Use a second pie plate to press firm.) Place on a cookie sheet and bake crust for 10 minutes. Cool crust for at least 10 minutes.

For the filling, bring the pumpkin puree to a simmer over medium heat in a 2 quart saucepan, stirring occasionally for 2-3 minutes. Add half and half, nutmeg, salt, and pumpkin pie spice. Stir and return mixture to a simmer. Remove from heat and let cool for 10 minutes.

Whisk the brown sugar, eggs plus yoke until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined.

Pour the prepared filling into the warm pie crust and bake 45 to 50 minutes, until set. Cool on a cooling rack for 3 hours before serving.

Susan's Breakfast/Brunch Bake

Apple Breakfast/Brunch Bake

By Susan Wentzell, Riverview Woman’s Club Board of Directors

I’ve made this super-easy Apple Bake during the holidays for years. An early riser, I pop it in the oven and 25 minutes later, the house is filled with the smell of fresh apples and cinnamon rolls. It’s yummylicious on Day 1 and just as good reheated in the microwave days later. Hands down, it's the kids’ breakfast/brunch favorite!


-2 packs cinnamon rolls (leave icing out)

-4 eggs

-1/2 cup milk

-1 TBS cinnamon

-2 TBS butter or margarine -2 Granny Smith apples, diced -1 cup brown sugar, packed


Preheat over to 375 degrees. Coat a 9X13 pan with nonstick spray.

Evenly spread the cinnamon roll dough pieces. Set icing aside. In a medium bowl, combine eggs, milk, cinnamon and vanilla, stirring until smooth. Set aside.

In a pan over medium heat, combine margarine/butter, apples and brown sugar, cooking until sugar starts to caramelize, about 10 minutes. Remove from heat.

Pour the egg mixture over the cinnamon rolls, spreading evenly, followed by the apples. Drizzle the reserved icing on top.

Bake for 25-30 minutes, until golden brown. Serve with Cool Whip or even ice cream!

If you would like to learn more about the Riverview Woman's Club and join in the fun, meet new friends and make a difference in our community, go to our website for more information or send a note to

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