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July 2020: Recipe Roundup

Proud to be a penny-pinching country girl

by Pat Schaffer

Read the story here!



    6    T. butter
  12    oz. package spinach, fresh or frozen (beet tops or Swiss chard can be substituted)
    4    cloves garlic, minced
    1    14-oz. can artichokes, chopped
    3    T. flour
 1½    cups milk
    8    oz. cream cheese
   ½    cup parmesan cheese
    3    cups shredded cheese (any cheese will work)
          Salt and pepper
          Cayenne pepper
          Pickled jalapeño pepper, chopped

In a large cast-iron (or other) skillet, melt 3 T. butter. Add in spinach, cooking until wilted, about 1 minute. Remove from pan and reserve on a plate.

Add garlic and artichokes to pan, cooking about 2 minutes. Remove from pan and reserve on a plate.

Melt remaining 3 T. butter, then add flour, whisking to make a roux, and cook another minute. Whisk in milk and let thicken. Add cream cheese, parmesan and half the shredded cheese. Once cheese melts, season with salt, pepper and cayenne, to taste. Stir in spinach, garlic and artichokes, and jalapeño, to taste.

Transfer to an oven-safe dish, if not using a cast-iron skillet. Top with remaining shredded cheese. Bake uncovered at 375 degrees for 15 to 20 minutes. Serve with chips or bread.

Recipe by Susie Nitschke
Dakota Valley Electric Cooperative member



    2    cups flour
   ½    cup unsweetened cocoa powder
 1½    tsp. baking soda
    1    tsp. salt
   ½    cup vegetable oil
 1½    cups sugar
    3    tsp. vanilla
    2    cups shredded zucchini (pat with paper towel to get rid of excess moisture)

    ½    cup butter, softened
    ½    cup milk
    1    tsp. vanilla
    ¼    cup cocoa powder
    3    cups powdered sugar

Grease and flour a 9x13-inch pan.

Mix dry ingredients together.

Beat together oil, sugar and vanilla. Stir in zucchini. Add dry ingredients and mix well. Batter will be thick. Bake at 350 degrees for 30 minutes.

Prepare frosting, mixing all ingredients until combined. Spread frosting on brownies while they are still warm.

Recipe by Susie Nitschke
Dakota Valley Electric Cooperative member


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