Current and former Iowa and Benton county residents are encouraged to send in their favorite recipes for publication. Submit recipes through the mail to The NEWSpapers of Iowa County, P.O. Box 208, 100 West Main St., Marengo, Iowa 52301, attention, Melinda; via 24-hour fax, (319) 642-5509, also attention, Melinda, or e-mail to mwichman@dmreg.com. None will be taken over the telephone. If you have questions or need more information, give me a call at (319) 642-5506. Make sure you double-check the ingredients and preparation instructions before sending them. Be as specific as possible when it comes to sizes and be sure to type or print legibly.

APPLE BROWNIES

1/2 C. butter, melted

1 C. white sugar

1 egg

3 medium apples - peeled, cored and thinly sliced

1/2 C. chopped walnuts

1 C. all-purpose flour

1/4 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground cinnamon

 Preheat oven to 350 degrees. Grease a 9x9 inch baking dish. In a large bowl, beat together the melted butter, sugar and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.

 Bake 35 minutes in the preheated oven or until a toothpick inserted in the center comes out clean.

 www.allrecipes.com

NELDA’S TURTLE PUMPKIN PIE

1/4 C. plus 2 T. caramel ice cream topping

1 honeymaid graham cracker pie crust, 6 oz.

1/2 C. plus 2 T. chopped pecans, divided

2 packages (3.4 oz.) Jell-O vanilla instant pudding

1 C. cold milk

1 C. canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz.) Cool Whip, thawed and divided

Pour 1/4 C. caramel topping into crust. Sprinkle with 1/2 C. pecans. Beat pudding mix, milk, pumpkin and spices with whisk until blended. Stir in 1 1/2 C. Cool Whip. Spoon into crust. Refrigerate one hour. Top with remaining Cool Whip, caramel topping and nuts just before serving. Nelda Cronbaugh, Belle Plaine

NELDA’S LOADED BAKED SWEET POTATOES

Bake in oven. Split open. Fill with butter, brown sugar, dash of cinnamon and miniature marshmallows. Put them back in oven for one minute or let them set for a few minutes until marshmallows are partially melted. Nelda Cronbaugh, Belle Plaine

NELDA’S RICE AND BROCCOLI CROCK POT CASSEROLE

1/3 C. salad oil or melted butter

1 tsp. salt

1 C. sharp grated cheddar

1 large egg, beaten

1 C. milk

1 small onion

1/2 C. raw brown rice

10 oz. package frozen, chopped broccoli, thawed

Mix butter, salt, cheese, egg, milk and onion. Blend with rice and broccoli. Grease Crock Pot with Pam cooking spray and fill with mixture. Cook on high until hot, then on low for 2 1/2 to 3 hours.

UPDATED November 18, 2009 2:08 PM