Refrigerated Overnight Meatballs

Connie Miller, Buchanan County

Ingredients: Meatball
3 lbs. ground beef
3/4 c. instant oats
2 eggs
Salt & pepper
1 can sweetened condensed milk

1/2 c. onion, chopped
1-1/2 c. brown sugar
2 tsp. chili powder
2 tsp. liquid smoke
2 tsp. garlic powder
2 c. catsup
3/4 c. water

Instructions: Combine meatball ingredients, and form into 18 large meatballs. Layer in 9x13 inch greased pan. Simmer sauce ingredients 9-12 minutes. Pour over meatballs. Refrigerate overnight. Preheat oven to 350 degrees Fahrenheit, and bake for 1 hour to 1 hour and 25 minutes uncovered. 

Cauliflower Broccoli Salad

Judy Prior, Louisa County

1 head cauliflower, diced to use florets
1 bunch broccoli- crowns, diced
8 radishes, sliced thin
3 carrots, sliced or chopped fine

1 c. dairy sour cream
1 c. good mayonnaise
1 envelope Hidden Valley original ranch dressing (dry mix)

Instructions: Mix all of your veggies in a large mixing bowl. In a separate bowl, combine sour cream, mayonnaise and ranch dressing. When ready to serve, combine with the vegetables. Makes about 1 gallon. Salad and dressing can be made the day before. Can cut recipe in half. 

Pumpkin Spice Frappe

The Unofficial TikTok Cookbook

Ingredients: Crust
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1 shot espresso
1 c. whole milk
1 c. ice cubes
3 tbsp. instant vanilla pudding powder

Instructions: In a small bowl, whisk together all spices. Pour espresso into a blender. Add spice blend, milk, ice and pudding, and blend at the highest speed for one minute, until no large ice chunks are left. Serve in a 16-oz. glass. 

3 Ingredient Peanut Butter Cookies

Janet Andrews, Clayton County

1 c. peanut butter
1 c. sugar
1 egg

Flour for flattening

Instructions: Preheat oven to 350 degrees Fahrenheit. Use ungreased cookie sheet. Mix peanut butter, sugar and egg; roll into balls. With a fork dipped in flour, flatten just a little. Bake 15 minutes. 

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