Mom's Best Recipes

This month of May we celebrate the women who have made an impact in our lives—our mothers. We are grateful to each of our readers who submitted an entry in the Mom’s Best Recipe Contest. We are honored that you shared your family recipes with us—as well as the beautiful stories that came with them. 

Mom's Best Recipes

Val's Cinnamon Rolls

John Blaesi, Verdigris Valley Electric Cooperative 

“Mom was famous for her rolls. She made them for weddings, family gatherings, random Sunday mornings, and for funerals. My best buddy asked for her rolls as the wedding cake and the gracious bride allowed—she was fond of them too! I even made them for her funeral; lots of memories.”

Yields 12 rolls
Val's Cinnamon Rolls


For the dough:
1 cup warm milk (110 degrees)
2 eggs
1/3 cup margarine
4 ½ cups bread flour
1 teaspoon salt
½ cup granulated sugar
2 ½ teaspoons bread machine yeast (instant yeast)

For the filling:
1 cup brown sugar
2 ½ tablespoons ground cinnamon
2 tablespoons granulated sugar
1/3 cup room temperature butter
1 cup raisins, optional

For the frosting:
2 cups brown sugar
1 cup sour cream
¼ cup butter
2 teaspoons cinnamon


Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press “start.” (Or combine all ingredients in a large bowl, and mix. Turn out on a floured surface and knead until the dough is smooth and elastic. Place the dough into a greased bowl and cover; allow the dough to rise until doubled in size.) After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. For the filling: in a small bowl, combine brown sugar and cinnamon. Roll dough into a 16-by-21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Sprinkle with raisins if desired. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9-by-13-inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 375°F. While rolls are rising, combine frosting ingredients in a medium saucepan and bring to a boil. Pour over raised rolls, before baking. Bake rolls in preheated oven until golden brown, about 20 to 30 minutes.

Green Chile Chili

Marsha Cochran, East Central Oklahoma Electric Cooperative

Yields 4 large bowls
Green Chile Chili


1 tablespoon canola oil
12 ounces ground sirloin
1 ½ cups chopped onion
1 tablespoon chili powder
1 teaspoon smoked paprika
5 cloves garlic, minced
1 bottle dark beer
½ cup salsa verde
4-ounce can chopped green chilies
15-ounce can no-salt diced tomatoes
15-ounce can pinto beans in chili sauce
Shredded cheddar cheese
Sliced green onion


Brown the beef in the oil, about 5 minutes. Add the onion, chili powder, paprika and cook for 4 minutes more. Add the garlic and cook one minute, stirring. Pour in the beer and bring to a boil. Cook 15 minutes. Add the salsa, green chilies, tomatoes and beans. Reduce heat and simmer 30 minutes. Serve with shredded cheese and onions.

Corn Pudding

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Wally Armstrong - Ozarks Electric Cooperative

“This has been a favorite in our family for many years. When I retired last year, my coworkers wanted to know if I would come back to make corn pudding when they had retirement or award lunches.”


Serves 8 to 10
Corn Pudding


1 can whole kernel corn, undrained
1 can cream style corn
1 box Jiffy corn muffin mix
2 eggs
½ cup butter, melted
1 cup sour cream


Mix all ingredients together. Bake in greased glass baking dish at 350* approximately 1 hour, until browned on top and a toothpick inserted in center comes out clean. For an interesting variation, add a small can of chopped green chilies to the batter.


Ranch Burgers

Rhonda Worley, Indian Electric Cooperative

“In the early 1960s since the annual meeting at East Central Oklahoma Electric Cooperative (ECE) in Okmulgee was an all-day event, a noon meal was served to the attendees. I still remember how delicious my ranch burger tasted! Since my entire family really liked the ranch burgers, my mother requested the recipe. Not long afterward, ECE printed the recipe in their monthly newsletter because so many people had asked for it. It was apparent we were not the only ones who liked their recipe. My mother made ranch burgers many times over the years and I still make them myself—always remembering that first wonderful taste!”

Serves 6 to 7
Ranch Burgers


1 ½ pounds ground beef
1 large onion, chopped
2 5.5-ounce cans V-8 vegetable juice
½ cup ketchup
2 tablespoons chili powder
½ teaspoon paprika
½ teaspoon garlic powder
¾ teaspoon salt
Hamburger buns


Brown meat with onion and drain. Add juice, ketchup and seasonings. Simmer for 2 hours, stirring occasionally. Serve on buns.

Peanut Butter Pie

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Laura Hendricks - Southeastern Electric Cooperative

“My mother Peggy Nunnally Schmitz made this pie every Thanksgiving and Christmas. Every one of her children and grandchildren love it and claim it as their favorite. Extended family at holiday gatherings all knew who made the peanut butter pie. She has been gone for seven years. Every Thanksgiving and Christmas I bake extras so each of my children can take one home and share with their family. It will always be Mama's or Nannie's peanut butter pie.”

Yields a 9-inch pie
Peanut Butter Pie


9" deep dish pie shell
1 cup of creamy peanut butter
1/2 teaspoon of vanilla
2 eggs well beaten
1 & 1/2 cup of evaporated milk
1/2 teaspoon salt
1 & 1/2 cups of sugar


Combine eggs, vanilla, evaporated milk, peanut butter and mix on high until well beaten. Add remaining ingredients and mix well. Pour into unbaked pie shell and bake for 1 hour at 350 or until firm. Best if served chilled.

Mom's Family Meat Loaf

Cindy Ritchison, CKenergy Electric Cooperative

Serves 6
Mom's Family Meat Loaf


1 tablespoon butter
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
5 pounds ground beef
1 sleeve crushed saltine crackers
1 cup quick (1 minute) oatmeal
¾ cup chopped onion
¼ teaspoon black pepper
½ teaspoon seasoned salt
2 eggs
12 ounces pasta sauce
8 ounces tomato sauce
Ketchup, for topping


Sautee peppers and onions in butter. Mix all ingredients together. Put in greased 11-by-15-inch baking pan. Cover with foil and bake 1 hour at 350F. Remove foil, drain excess grease and bake until browned on top. Cover with ketchup and bake 20 minutes longer.

Potato Rosemary Bread

Recipe by Janet Goertz, Central Electric Cooperative

“Bread making in my family goes back many generations. This was the most beloved of those recipes. Even though mom is not with us any more, her spirit lives on each time the aroma of this bread fills the house.”

Yields 2 loaves
Potato Rosemary Bread


1 teaspoon olive oil
2 cups finely chopped yellow onion
2 packages active dry yeast (not instant)
2 cups whole milk (100°F to 110°F)
1 cup peeled, cooked, and mashed Yukon Gold potatoes
2 teaspoons salt
8-ounce block 1/3-less-fat cream cheese, softened
2 tablespoons chopped fresh rosemary
1 teaspoon dried Italian seasoning
7-8 cups all-purpose flour, divided
1 teaspoon water
1 large egg, lightly beaten


Heat oil in a large skillet over medium-high heat. Add onion, and sauté 5 minutes. Remove from heat; cool. Dissolve yeast in warm milk in a small bowl; let stand 5 minutes. When ingredients are at room temperature, combine onion, potato, salt, pepper, and cream cheese in a large bowl. Add milk mixture and rosemary, and Italian seasoning; stir until well combined. Add 6 cups of sifted flour to onion mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Begin kneading, adding enough of remaining flour to keep dough from sticking to hands. Knead until smooth and elastic. Form dough into ball and place in a large bowl coated with vegetable oil, turning over once to coat whole surface. Cover and let rise in a warm place 40-50 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 2 portions. Roll each portion into a 14-by-7-inch rectangle on a lightly floured surface. Try to use as little flour as possible during rolling and shaping to ensure smooth loaves that will not crack when baking. Roll up rectangles tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seams and ends to seal. Place rolls, seam sides down, in 2 9-by-5 or 10-by-5-inch loaf pans coated with shortening and flour. Cover and let rise in a warm place 20 to 30 minutes or until doubled in size. Preheat oven to 350°F. Combine water and egg, stirring with a whisk. Gently brush loaves with egg mixture. Fill another loaf pan with 2 cups of boiling water and place it on the rack underneath the middle rack the bread will sit on at the same time you put the bread in. Remove water pan after 15 minutes of baking. Bake at 350° for 40 minutes or until loaf sounds hollow when tapped. OKL Article End