Staff at Carroll County State Bank who have favorite recipes to share include (front, from left) Mary Bruner, Jane Espenhover, Corrine Stewart, Janet Olerich, Sandy Boell, Mary Jo Steinkamp, (second row) Linda Boell, Tamara Bonney, Lynn Riesberg, Sharday Eischeid, Terri Vetter and Sheila Johnson.
Staff at Carroll County State Bank who have favorite recipes to share include (front, from left) Mary Bruner, Jane Espenhover, Corrine Stewart, Janet Olerich, Sandy Boell, Mary Jo Steinkamp, (second row) Linda Boell, Tamara Bonney, Lynn Riesberg, Sharday Eischeid, Terri Vetter and Sheila Johnson.
There is no shortage of good food and good cooks at Carroll County State Bank. Personal banker, Terri Vetter said food at the bank always gets gobbled up.

The bank has a long tradition of employees bringing treats on his or her birthday. Vetter said employees love the variety of food that is brought in and oftentimes those recipes are shared with others.

The CCSB kitchen is a perfect place to sit down and enjoy the food. Vetter said it's a beautiful room equipped with a microwave, refrigerator and large television.

The many employees of Carroll County State Bank also bring food to share at Christmas. Vetter said it seems there is always food around whether it be for a meeting or a special occasion.

The bank employees have always been very involved with Relay for Life and hold an annual bake sale to raise money for that cause. Tables of goodies are set up in the bank lobby, and employees, customers and anyone who stops by can buy treats to take home.

Hot Chicken Dip

Linda Boell, Chief Information Officer

1 lb skinless boneless chicken breasts

1 (8 oz) bottle ranch dressing

2 (8 oz) pkgs cream cheese, softened

1 cup Frank's hot sauce (will make it very hot, adjust to taste)

1(16 oz) pkg shredded Cheddar cheese

Preheat oven to 350 degrees. Heat a non-stick skillet over medium heat. Add chicken breasts and cook until juices run clear, about 4 minutes per side. Cool completely. Use a fork to shred the meat into strands.

Pour the ranch dressing, cream cheese, and wing sauce into a bowl and mix until combined. Add the shredded chicken and mix well. Spread the mixture into a 9x13 inch baking dish. Sprinkle the Cheddar cheese over top of the chicken mixture. Bake in the preheated oven until the cheese is bubbling, about 20 minutes.

Olive Dip

Pat Gress, Part-time Teller, Arcadia Branch

8 oz cream cheese

1 teaspoon minced onion

1/4 teaspoon garlic salt

1/2 jar pimento olives

1/4 cup juice

Mix all ingredients together, blend well.

Taco Salad

Sandy Boell, Personal Banker and Trust Officer

According to Sandy, this dish is a "real hit" at get-togethers.

1 head of lettuce

1 lb hamburger

1 taco seasoning mix

3 medium tomatoes (I have used canned diced tomatoes)

1 can of chili beans or kidney beans (my family likes chili beans)

8 oz shredded Cheddar cheese

1 bottle Western dressing

1 bag Nacho Cheese Dorito chips, crushed

Brown hamburger and add taco seasoning; cook per directions on package. Let cool. Cut up lettuce and mix in tomatoes, beans, shredded cheese, and cooled hamburger. Right before you serve add the crushed Doritos and Western dressing. Stir and serve.

Macaroni and Cheese

Tamara South Bonney, Coon Rapids Branch

Tamara's Grandma Jo used to make this for her and now Tamara is making it for her grandkids. However Tamara has noticed a change in the times. As child, she liked the macaroni and cheese baked in the oven, but her grandkids prefer it made in the microwave.

2 cups uncooked macaroni

1/3 cup margarine

2 tablespoons flour

1 1/2 cup milk

1 teaspoon salt

dash of pepper

1 cup Velveeta cheese

Cook macaroni; drain. Melt butter; add flour. Mix in remaining ingredients. Heat until cheese melts. Add cooked macaroni. Bake at 350 degrees for 20 -30 minutes in greased casserole dish. Or cook in microwave on high for 10-15 minutes stirring occasionally.

Taco Soup

Jane Espenhover, Teller, Main Branch

This soup is a fairly new family favorite for Jane's family. When family members come back for a visit, they are always pleased when Jane serves this easy and filling soup alongside sandwiches.

1 lb chicken or hamburger

1 (16 oz) can pinto beans

1 (16 oz) can kidney beans

1 can niblet corn

1 can Rotel tomatoes and chilies

1 (28 oz) can diced tomatoes

1 can diced green chilies

1/2 envelope taco seasoning

1 envelope Hidden Valley ranch dressing mix

Cook meat. Pour all ingredients into crockpot. Do not drain cans. Cook on high for 2 hours or on low for 4 hours. Garnish with sour cream, shredded cheese and tortilla chips.

Squash Casserole

Sheila Johnson, Main Branch

This unique casserole is a favorite of Sheila's family. She made it for five years before anyone knew there was squash in the recipe.

2 lbs yellow (acorn) squash, cooked

*I microwave the whole squash then cut in half, seed and scoop out.

1 medium carrot, grated

1 medium onion, grated or chopped

2 cans cream of chicken or mushroom soup

8 oz sour cream

1 stick butter, melted

1 pkg Stove Top stuffing

Combine first 5 ingredients in a large bowl. Mix well. Mix margarine and stuffing mix in a bowl. Add half of the stuffing mix to the squash mixture; mix well. Spoon into 9x13 casserole dish. Spoon on remaining stuffing mix. Microwave on high for 10 minutes or bake in oven at 350 degrees until hot and bubbly.

Taco Pie

Shelle Mosher, Operations Manager

After Shelle asked her three children, they all agreed that this was a meal that they all liked. Shelle's husband was often on the road and Shelle had to cook dinner in his place. "Needless to say, we ate a lot of taco pie!" said Shelle.

1 lb ground beef

1 cup sour cream

1 pkg taco seasoning

1/2 cup water

1 (8 oz) can crescent rolls

2 cups shredded Cheddar cheese

2 cups Fritos corn chips, slightly crushed

shredded lettuce

chopped tomatoes


Brown ground beef. Stir in taco seasoning and water. Let simmer. Line a pie dish with crescent rolls, pressing to form crust. Sprinkle about 1 cup crushed Fritos on crust. Top with meat mixture. Spread sour cream over meat and top with cheese. Sprinkle on remaining corn chips. Bake at 375 degrees for 20-25 min. Serve with salsa, lettuce and tomatoes.

Cheesy Potatoes

Mary Jo Steinkamp, VP Real Estate Lending Department

This side dish is a family favorite for all occasions. Mary Jo said, "When I serve it, I usually get a reminder that I am loved."

1/2 cup melted butter

2 lbs frozen hash brown potatoes (thawed)

1/2 cup chopped onion

2 cups grated Cheddar cheese

1 teaspoon salt

1/4 teaspoon pepper

1 carton sour cream

2 cans cream of chicken soup

Mix together and place in 9x13 baking dish. Top with 1/4 cup melted butter and 2 cups crushed cornflakes. Bake 60 minutes at 350 degrees. Freezes well.

Tan's Italian Meatballs

Caroline Tan Creti, Senior Vice President Carroll Market and Head of Retail Banking

Caroline's father, Americus Raphello Tan Creti, would make his meatballs for most family get-togethers. His secret was cooking the raw meatballs in the sauce rather than precooking the meatballs.

1 lb lean hamburger

1 tablespoon dried onion

1 tablespoon dried sweet basil

1 tablespoon dred oregano

garlic to your taste

1/4 cup Parmesan cheese

1 egg

dash salt and pepper

1 cup crushed crackers or Italian bread crumbs

Break apart hamburger in mixing bowl with wooden spoon. Add egg and all dry ingredients. Use hands to mix completely. Was hands and dry to form meatballs. Will make 20 meatballs. Place raw balls in Dutch Oven, roaster or crockpot in favorite tomato sauce, enough to cover balls. Bake covered 1 1/2 to 2 hours at 325 degrees or slow cook on low for 6 hours.