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Staff Pick Recipes

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O Bee Staff Picks

Love recipes? We do too. Check out these O Bee Staff Picks. Be sure to bookmark this page, we add new recipes regularly.  

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes
Submitted by Jeannie W. Training Specialist

  • 1 1/2 cups flour
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 teaspoons pumpkin pie spice
  • 3/4 cup butter, melted & cooled slightly
  • 4 large eggs
  • 2 cups pumpkin puree
  • 1 teaspoon vanilla
Frosting Ingredients:
  • 1/2 cup butter, softened
  • 1 (8oz) package cream cheese
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon
  1. For the cupcakes:  Preheat your oven to 350 degrees F.
  2. In a large mixing bowl, whisk together the first 6 dry ingredients.  In a separate large bowl, whisk together the pumpkin, eggs, butter and vanilla.  Pour the wet ingredients into the dry ingredients and whisk gently until just blended.
  3. Scoop into paper-lined muffin tins, about 2/3 full.  (This recipe will make about 24 regular-cupcakes, or 48 mini-cupcakes.)  Bake for 20-25 minutes for regular-sized, or 12-15 minutes for minis, until the cupcakes are set, and a toothpick inserted in the center of a cupcake comes out clean.
  4. Immediately remove from the pans onto a cooling rack and let cool completely before frosting.  (You could always serve these warm with cinnamon sugar butter for breakfast and call them muffins!!)
  5. For the frosting:  In a large bowl, with an electric mixer, beat the cream cheese and butter together until smooth and fluffy.  Beat in the sugar, vanilla and cinnamon until blended.  Spread or pipe on top of the cooled cupcakes!

Beer + Snickerdoodles = Snickerbrewdles  

Snicker-doodle Recipe
Photo credit: 


For the cookies:
  • 1 cup unsalted butter, softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¼ cup (2oz) IPA beer
  • 3 ¼ cups all-purpose flour
  • 1 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt

For the topping:
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tablespoon ground cinnamon


1. In the bowl of a stand mixer add the butter, and both kinds of sugar. Beat until well combined.
2. Add the eggs and vanilla, beating until well combined.
3. Stir in the beer.
4. Add the flour, cream of tartar, baking soda, and salt. Stir until just combined.
5. Stir together the remaining sugars and cinnamon in a small bowl.
6. Using a cookie scoop, scoop out a ball of dough, then roll in the cinnamon sugar.
7. Add to a baking sheet covered with parchment paper, evenly spaced (you will need two to three baking sheets total).
8. Add the cookies to the freezer while the oven heats (this will prevent them from spreading).
9. Heat the oven to 350°F.
10. Bake the cookies for 16-18 minutes or until the edges have turned golden brown the center has set.

Thanks to our friends at: for this inspiring recipe!

Beer & Brats Nachos

Beer Nacho Recipe
Photo credit:


  • 1 package (14 ounces) fully cooked smoked bratwurst links, sliced
  • 2-1/4 cups frozen pepper and onion stir-fry blend
  • 3 cups shredded cheddar cheese
  • 2-1/2 teaspoons all-purpose flour
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 3/4 cup beer or beef broth
  • 12 cups tortilla chips

  1. In a large skillet, sauté bratwurst for 1 minute. Add stir-fry blend; cook 3-5 minutes longer or until vegetables are tender. Set aside and keep warm.
  2. In a large bowl, combine cheese and flour. In a large saucepan, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Stir in beer; heat over medium heat until bubbles form around sides of pan.
  3. Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.
  4. Arrange tortilla chips on a large serving platter. Spoon cheese mixture over chips. Top with bratwurst mixture. Serve immediately. 

Thanks to our friends at Taste of Home for this awesome recipe!

The Best Scones Ever

fruit scone recipe
A favorite of Yelm Branch Manager Lynn J.


  • 1 cup of sour cream
  • 1 tsp baking soda
  • 4 cups of flour
  • 1 cup of white sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup of butter
  • 1 egg
  • 1 cup of blueberries or raisins or whatever fruit you want.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18
  1. Preheat to 350 degrees.
  2. Take your bowl with your cup of sour cream, and mix in the baking soda.
  3. Whisk together the flour, sugar, baking powder and salt in a large mixing bowl.
  4. Cut in the butter using a pastry blender or two knives in a crisscross fashion, until the butter is broken into pea sized morsels in the flour.
  5. Beat the egg and mix in into the sour cream.
  6. Add the sour cream mixture into the dry mixture, working it in.
  7. The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it’s combined. The secret to a good scone is a drier dough, not gluey.
  8. When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
  9. Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles using your O Bee pizza cutter.
  10. Bake on a well-greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
  11. Serve and enjoy!

Thanks to our friends at The Kitchen Magpie for this delicious recipe!

Flemish Beef Stew

Flemish Beef Stew

  • 2 lbs. flank steak, top round, or blade steak, cut in 1 inch cubes
  • 4 slices of center cut bacon
  • 3 yellow onions, chopped into 1 inch pieces
  • 4 cloves of garlic, finely diced
  • 12 ounces of your favorite ale
  • 1 cup beef stock
  • 1/4 cup of all-purpose flour
  • 4 tablespoons of butter
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon tarragon, chopped
  • 2 bay leaves
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

In a large mixing bowl add the flour, salt and pepper and stir to combine. Add the steak and dredge in the flour mixture to coat. In a large Dutch oven over medium heat, add the butter and melt. Give the steak cubes a good shake to remove excess flour then place in the Dutch oven, leaving enough room to allow space between the pieces. They will not all fit so you will have to do this in batches. Brown the steak on all sides and set aside. Add the bacon to the Dutch oven and cook until the bacon has rendered its fat but is not burnt, about 5-8 minutes, then set aside with the beef. Add the garlic and onions and cook for 5-10 minutes, stirring often until they are caramelized. Deglaze the Dutch oven with your favorite ale and scrape the brown bits from the pot. Let the mixture reduce for 5 minutes, then add the beef stock, sugar, thyme, tarragon, and bay leaves and turn up the heat to medium high and bring to a boil. Once the stew has reached a boil place a lid on the top and drop the heat to low for 2 to 2 1/2 hours, stirring occasionally, until the meat is tender. If needed, remove the meat from the Dutch oven and increase the heat to medium high, reduce the liquid to thicken then add back the meat. Enjoy!

Thanks to our friends at: BrewingNews.Com/Northwest for this tasty recipe!


Scandinavian Almond Bars

Scandinavian Almond Bars
Submitted by Martha G., Director of Member Experience, O Bee Credit Union


  • 1 ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter or margarine
  • 1 cup sugar
  • 1 egg
  • ½ teaspoon almond extract milk
  • ½ cup sliced almonds, coarsely chopped
  • Almond icing
Almond icing ingredients:
  • 1 cup sifted powder sugar
  • ¼ teaspoon almond extract
  • 3-4 teaspoons milk
Almond Bar Directions:
  • Stir together flour, baking powder and salt
  • In a mixer bowl beat butter or margarine until softened
  • Add sugar and beat til fluffy
  • Add egg and almond extract and beat well
  • Add flour mixture and beat til well mixed
  • Divide dough into fourths
  • Form each into a 12-inch roll
  • Place two rolls 4-5 inches apart on an ungreased cookie sheet
  • Flatten til 3 inches wide
  • Repeat with remaining rolls
  • Brush flattened rolls with milk and sprinkle with almonds.
  • Bake in a 325 oven for 12-14 minutes or til edges are lightly browned
  • While cookies are still warm, cut them crosswise diagonally into 1 inch strips
  • Cool, drizzle with almond icing

Icing directions:

Stir together one cup sifted powder sugar, ¼ teaspoon almond extract and enough milk (3-4 teaspoons) to make icing of drizzling consistency.

Pumpkin Pecan Slab Pie

Pumpkin Pecan Pie
Photo credit: 

Crust: 1 box (14.01oz) regiferated pie crust, softended a directed on box
Pumpkin Pie Filling:  Pecan Pie Filling: 
  • 3/4 cup packed brown sugar
  • 2/3 cup packed brown sugar
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1/2 cup light corn syrup
  • 1 ¼ cups half-and-half
  • 3 eggs
  • 2 eggs
  • 2 cups chopped pecans
  • 1 tablespoon pumpkin pie spice
Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.
Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling, spreading evenly.
Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.

Thanks to Pillsbury for this recipe. 

Pasta With Beer Cream Sauce

Staff Recipes



  • 2 Tbs butter
  • 2 cloves garlic, minced
  • 1 C The Stoic
  • 1 C cream
  • 1 Tbs lemon juice
  • ½ C parmesan
  • ½ tsp pepper
  • ½ tsp salt
  • pinch cayenne
  • ½ C English peas
  • 3 C pasta
  • 1 C water
In a pot over medium high heat, melt the butter. Add the garlic and cook until fragrant, about 30 seconds. Add the beer, cream and lemon juice; reduce heat to maintain a simmer. About a tablespoon at a time, add the Parmesan, stirring until melted before adding more. Add the dry pasta, water and peas, simmer, stirring frequently, until pasta is al dente and the sauce has thickened, about 10 minutes. Serve immediately and with a snifter of The Stoic.

Yields 4

Thanks to our friends at Deschutes Brewery in Oregon for this recipe

Cream Cheese Veggie Bars

Staff Recipes
This one comes from our very own Wendy B., Loan Officer at O Bee. 

  • 2 (8 ounce) tubes crescent roll dough
  • 3/4 cup mayonnaise
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1 (0.4 ounce) envelope Ranch style dressing mix
  • 3/4 cup chopped red radishes
  • 3/4 cup chopped green bell peppers
  • 3/4 cup chopped cauliflower
  • 3/4 cup chopped broccoli
  • 3/4 cup chopped green onions
  • 3/4 cup chopped carrots
  • 3/4 cup grated cheddar cheese
Preheat oven to 350 degrees.
Press the crescent roll dough into a well-greased half-sheet pan (18 x 13 x 1-inch). Bake the dough for 7 to 8 minutes. Remove pan to a wire rack to cool.
Meanwhile, in a mixing bowl, combine the mayonnaise, cream cheese, sour cream and dressing mix. Spread the mixture over the cooled crust.
In a large mixing bowl, combine chopped vegetables with the grated cheddar cheese and spread evenly over the cream cheese mixture.
Cover and refrigerate for 3 to 4 hours; cut into bars with your O Bee Pizza Cutter and serve.


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