Karen's Refrigerator Cake

Refrigerator Cake
Recipe and picture courtesy of Karen Dirgins-Graves

aka the easiest cake to make in the history of cake making:
What you need--1 package of Nabisco Famous Chocolate Wafers1 bowl of whipped cream (you can use Cool Whip, but it doesn't turn out as good)

Sandwich the cookies with the whipped cream to make a cookie log, then ice the whole thing with whipped cream. Refrigerate overnight for the cookies get a chance to soft.

Whipped Cream: 1 pint heavy whipping cream, 2 tbsp. confectioners sugar, 1 tsp. vanilla. Beat with a electric mixer until soft peaks form.

Karen's Tadals or Anise Drop Cookies

Picture and Recipe courtesy of Karen Dirgins-Graves


6 eggs
3/4 cup melted butter
1 cup sugar
2 tsp. anise flavoring
2 tbsp. baking powder
4 cups flour
1/2 tsp. salt


3 cups confectioner's sugar
1/2 hot milk

pinch of anise flavoring

Cream together eggs, butter, and sugar. Add anise.
Mix dry ingredients together. Add to creamed mixture.

Drop by teaspoonful onto a nonstick cookie sheet.

Bake at 350, 8-15 minutes. Allow to cool before icing and add sprinkles.


Valerie's Shephard's Pie

Recipe courtesy of: Valerie Alava Ross


1 lb ground beef
1 small onion, chopped
Couple cloves crushed garlic
3/4 cup chopped carrots
Small can corn
1 Can beef gravy
Mash potatoes
Shredded cheese
Browned ground beef in garlic.


Drain meat. Sauté onion and carrots in meat till soft. Add corn and gravy and mix well. Transfer to greased baking dish. Top with mashed potatoes and shredded cheese.

Bake @ 350 for 25 to 30 minutes or till bubbly.


Swedish Glog (mulled wine)


2 cups water
12 cardamom seeds
2 whole cloves
1/2 orange, zested
1 cup white sugar
1 cup raisins
1 cup blanched almonds
4 cups Muscatel wine, or orange Muscat
4 cups port wine (or Burgundy)
2 cups brandy


Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering.
Serve warm in a mug with some fruit and almonds in each cup.