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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.  
 

Slow Cooker Salsa Chicken & Quinoa

Slow Cooker Salsa Chicken Recipe
Photo credit: Sweet Phi

Ingredients:
  • 2 1/4 cups water
  • 1 cup quinoa
  • 4 ounces cream cheese, reduced fat
  • 2 red bell peppers, roughly chopped
  • 1 lb. chicken breasts (halved if they’re big)
  • 1 jar salsa (16 ounces)
 
Directions:
  1. Pour water into slow cooker
  2. Add quinoa
  3. Dollop cream cheese around the crock pot, about 4-5 dollops
  4. Add chopped bell peppers
  5. Add chicken
  6. Pour salsa over chicken
  7. Set slow cooker to low
  8. Cook on low for 8 hours
  9. Serve and enjoy!

Thanks to the creative chef over at Sweet Phi for this yummy recipe. 

 

Easiest Crock Pot Chili

Crock Pot Chili Recipe
Photo credit: The Spruce Eats

Ingredients:
  • 1 pound lean ground beef, 85% to 90% lean
  • 1 medium onion, chopped
  • 2 (15-ounce) cans tomato sauce
  • 1 (14.5-ounce) can diced tomatoes with onion and garlic
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 1 envelope McCormick chili seasoning
  • 1/2 teaspoon garlic powder or to taste
  • 2 teaspoons chili powder or to taste
  • Salt and pepper to taste
 
 
Directions:
  1. Brown the ground beef with the onion. Drain.
  2. Transfer the ground beef and onion mixture along with the remaining ingredients to slow cooker; stir to blend.
  3. Cover the pot and cook on low for 8 to 10 hours.
  4. Serve in heated bowls with hot cornbread and butter on the side.
Notes:
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's ready.
Top your chili off with freshly baked cornbread croutons. Toss about 2 cups of cubed cornbread with 1/4 cup of melted butter and a tablespoon of fresh chopped parsley, if desired. Spread the cubes out on a large baking sheet. Bake in a preheated 450 F oven for about 8 to 10 minutes, or until they are browned.

Thanks to The Spruce Eats for this perfect rainy-day recipe. 

 

Keto Sausage, Biscuits and Gravy

Keto Sausage Biscuits and Gravy
Photo credit: iSaveA2Z

Keto Biscuits Ingredients:
  • 1 1/2 cups almond flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 eggs
  • 1/2 cup sour cream
  • 4 tablespoons butter (melted)
  • 1/2 cup shredded cheddar cheese
 
 
Keto Sausage Ingredients:
  • 1 lb sausage
  • 3 oz cream cheese
  • 1 cup heavy cream
  • 2 tablespoons water
  • 1 teaspoon Xantham powder
  • Salt & Pepper to taste
 
Keto Biscuits Directions:
  1. Preheat oven to 450 degrees
  2. Mix all the dry ingredients together first
  3. Combine all the wet ingredients next
  4. Mix well
  5. Spray pan with nonstick cooking spray
  6. Spray spoon with nonstick spray
  7. Use spoon to dollop biscuit batter onto pan
  8. Cook 10-13 minutes
Keto Sausage Directions:
  1. Fry sausage until it’s browned. Don’t drain fat.
  2. Add 3 oz cream cheese and stir until melted and combined.
  3. Add 1 cup heavy cream and bring to simmer
  4. Add 2 tablespoons water and 1 teaspoon Xantham powder to thicken. If you think gravy is thick enough, skip this step.
  5. Add salt and pepper to taste.
  6. Spoon some on top of a biscuit, enjoy!
 
Thanks to our friends at iSaveA2Z for this Keto recipe. 

 

Spicy Tuna Roll Bowl

Spicy Tuna Roll Bowl Recipe
Photo credit: Show Me The Yummy

Ingredients:
Spicy Mayo Dressing:  
  • 1 tablespoon sriracha
  • 1/4 cup olive oil based mayonnaise
  • 2 teaspoons sesame oil
  • 2 teaspoons lemon juice
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
Bowl:
  • 1/2 cup cooked brown rice
  • 1 (5oz) canned tuna, solid white albacore in water, drained
  • Sliced cucumbers
  • Shredded carrots
  • Sliced avocado
Optional toppings:  
  • Pickled ginger
  • Sesame seeds
  • Salt
  • Jalapenos
  • Drizzle of sesame oil
  • Pepper

Directions:

Spicy Mayo
  1. Whisk all ingredients together until well combined
Spicy Tuna Roll Bowl
  1. Place all ingredients into bowl
  2. Pour on dressing to taste
  3. Toss to combine
  4. Serve and enjoy!
Thanks to our friends at Show Me The Yummy for this tasty recipe.


 

Microwave Chocolate Cake

Chocolate Mug Cake Recipe

Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 cup white sugar 
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons milk
  • 2 tablespoons canola oil
  • 1 tablespoon water
  • 1/4 teaspoon vanilla extract
 
 
Directions:
  1. Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
  2. Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.
Thanks to All Recipes for this decadent recipe. 




Better Tuna Noodle Casserole

Tuna Casserole Recipe
Photo credit: Not Eating Out In New York

Ingredients:

  • 1/2 box shaped pasta or egg noodles, cooked
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 cup frozen peas, thawed
  • 1/8 cup finely chopped onion
  • 4-5 button mushrooms, sliced
  • 1 scallion, chopped
  • 1/2 can white tuna
  • 1 cup milk and 1/2 cup heavy cream or sour cream (or 1 1/2 cups milk)
  • 1/4 cup grated parmesan
  • Salt and fresh ground pepper to taste
  • Handful fresh chopped parsley
 
Directions:
  • Yield: 3-4 servings
  1. Turn on broiler or just turn oven to 500 degrees.
  2. Melt butter and sauté onions and mushrooms on medium low heat for a few minutes (until they begin to smell wonderful).
  3. Season with salt and pepper.
  4. Add flour and stir for a minute.
  5. Add milk and stir until it boils and gets bubbly.
  6. Add cream if using. Taste for seasoning.
  7. Turn off heat, and stir in tuna, peas, scallion, parsley, and a little bit of the parmesan if desired.
  8. Fold pasta into mixture and pour into a medium casserole dish.
  9. Sprinkle a layer of parmesan on top of casserole and broiler for approximately five minutes, checking that it doesn’t burn.
  10. Let it cool a minute and serve.

Thanks to our friends at Not Eating Out In New York for this tasty twist on a classic. 

 

Ramen Noodle Hacks

Ramen Noodle Hacks Recipes 
Photo credit: Insider

Turn your boring ramen noodles into a culinary sensation with a few of these Ramen Noodle Hacks.
  1. Add a boiled egg for protein and to make it a more filing meal.
  2. Use noodles as base for Yakisoba stir-fry. Boil noodles, drain and then fry up with veggies of your choice.
  3. Add Siracha to take the spice factor up a notch (or two).
  4.  Use peanut butter in place of the flavor packet for a Thai inspired dish. Mix together sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic and ginger. Pour over cooked noodles and enjoy!
  5. Add dried seaweed to give it fancy-restaurant appeal.
That’s only 5 of 14 hacks from our friends at Insider. Click here for the complete list along with ingredients and directions.


 

Corned Beef Hash

Corned Beef Hash Recipe
Photo credit: Tasting Table

Ingredients:

  • 2 large russet potatoes, peeled, cut into 1-inch pieces (3 cups)

  • 2 tablespoons butter

  • 1 medium red onion, very thinly sliced (about 1 cup)

  • 3 tablespoons canola oil

  • 2 cups corned beef, cut into 1-inch pieces

  • Kosher salt, freshly ground black pepper and cayenne pepper, to taste

  • 3 tablespoons roughly chopped flat-leaf parsley

  • 2 tablespoons finely chopped chives

  • Zest ½ lemon

 

 
Directions:

  1. In a small pot of salted water, bring the potatoes to a boil, reduce heat to medium and simmer until very tender, 16 to 18 minutes. Using a slotted spoon, remove the potatoes and transfer to a paper-towel lined plate to dry.
  2. Meanwhile, in a small skillet over medium heat, warm the butter. Add the onion, season with salt and cook, stirring often until the onions are soft, 5 minutes. Set aside.
  3. In a large cast-iron or nonstick skillet over medium heat, add the canola oil. When the oil is hot, add the potatoes, stirring occasionally until they begin to turn light golden brown. Add the corned beef; season with salt, pepper, and cayenne. Cook until the beef is heated through, 2 to 3 minutes.
  4. Using a potato masher, gently smash the potatoes and corned beef flat and allow the hash to cook, untouched, until crisp and golden brown on the bottom, 3 to 5 minutes. Add the onions to the potato skillet, toss and press down again. Repeat this process two more times, until almost all of the potatoes are golden brown and crisp, 8 to 10 minutes. Remove from the heat and toss with parsley and chives. Top with lemon zest and serve.


Thanks to our friends at TastingTable.Com for this festive recipe!


 

Classic Chicken Soup

Chicken Soup Recipe
Submitted by: Martha G., Marketing

Ingredients:

  • 2 yellow onions, chopped

  • 2 cloves of garlic, minced

  • 2 large potatoes, peeled and chopped

  • 1 large carrot, diced

  • 2 celery stalks, diced

  • 2 boneless, skinless chicken breast halves

  • 1 tablespoon dried thyme

  • 3 tablespoons olive oil

  • 6 cups chicken broth

  • Salt and pepper to taste

 
Directions:

  1. In a large pot, heat olive oil and brown chicken breasts on both sides. Remove chicken from pan and set aside. Add garlic and onions to pot and brown over medium heat. Deglaze pan with a bit of broth.
  2. Chop up chicken and add to pot.
  3. Add remaining ingredients and simmer on medium until the potatoes are soft, about 40 minutes.
  4. Feel free to add other herbs and spices to taste and serve!



 

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes
Submitted by Jeannie W., Training Specialist

Ingredients:

  • 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

 

 
Directions:

  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: TheBeeroness.com 

Ingredients

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

 


Directions

  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: TheBeeroness.com for this inspiring recipe!


 

Beer & Brats Nachos

Beer Nacho Recipe
Photo credit: TasteofHome.com

Ingredients

  • 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

 


Directions

  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.

Ingredients:

  • 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.

 


Directions:

  • 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!

Serve and enjoy!

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

 

 

Flemish Beef Stew

Flemish Beef Stew

Ingredients:

  • 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

 

Directions:
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., Marketing

Ingredients:

  • 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:

  1. Stir together flour, baking powder and salt
  2. In a mixer bowl beat butter or margarine until softened
  3. Add sugar and beat til fluffy
  4. Add egg and almond extract and beat well
  5. Add flour mixture and beat til well mixed
  6. Divide dough into fourths
  7. Form each into a 12-inch roll
  8. Place two rolls 4-5 inches apart on an ungreased cookie sheet
  9. Flatten til 3 inches wide
  10. Repeat with remaining rolls
  11. Brush flattened rolls with milk and sprinkle with almonds.
  12. Bake in a 325 oven for 12-14 minutes or til edges are lightly browned
  13. While cookies are still warm, cut them crosswise diagonally into 1 inch strips
  14. 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: Pillsbury.com 

Ingredients:

Crust: 1 box (14.01oz) refrigerated pie crust, softened 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

 

Directions:
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











 


 

Ingredients:

  • 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

Directions:
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. 

Ingredients:

  • 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

Directions:
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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