Thanks to to enthusiastic participation of some of Kokomo’s finest local businesses, we are happy to share some homely recipe’s the locals recommend.


Fierce Yoga   

Chicken & Dumplings

  • Two 48oz (or three 38oz) cans of Chicken Broth
  • ½ cup all purpose flour (or as needed)
  • Two 16.3oz cans refrigerated Pillsbury biscuits
  • 1 cup half-and-half
  • 4 cups shredded chicken
  • 1 tsp kosher salt, or to taste
  • 1 tsp freshly ground black pepper


  1. In a large (6-7 quart) soup pot, bring the broth to a boil over medium-high heat. Reduce the heat to a simmer.
  2. Dust a cutting board with flour. Remove the biscuits from the can and separate. Cut each biscuit into 9 pieces, scraping pieces and flour into the simmering broth. Continue to generously flour the board as you cut.
  3. Stir in the half-and-half, shredded chicken, salt and pepper. Cover and simmer gently until heated through the dumplings are cooked, about 20 minutes. Serve hot.
  4. Store leftovers in a covered container for up to 4 days, reheating on stove top.



Apple Walnut Cranberry Salad

Stay healthy eat fresh veggies & fruits during this season.This salad is a mouthful of flavor and gives your body a dose of vitamins too!

Servings 4

  • Mixed Salad Greens- 1 Bag (wash & dry)
  • Green Apples- 1-2 Chopped
  • Dried Cranberries- 1/3 cup
  • Feta Cheese- 1/2 cup crumbled
  • Walnut pieces- 1/2 cup

Make The Salad:

  1. In a large bowl, toss the salad greens, chop apples, dried cranberries, gorgonzola, and walnuts.


Apple Cider Vinaigrette:

  • Apple Cider Vinegar- 1/4 cup
  • Olive Oil- 1/4 cup
  • Dijon Mustard- 1/2 tsp
  • Garlic Powder- 1/4 tsp
  • Dried Oregano – 1/4 tsp
  • Dried Basil- 1/4 tsp
  • Black Pepper- 1/4 tsp
  • Sugar- 2 Tbs

Make The Homemade Vinaigrette:

  1. In a small bowl, whisk together all the vinaigrette ingredients, including:
  2. Salt and Pepper
  3. Olive Oil
  4. Apple Cider Vinegar
  5. Garlic Powder, Dried oregano, Dried Basil
  6. Dijon Mustard
  7. Stir Everything together
  8. Drizzle vinaigrette over the salad and toss. Serve immediately.


Hochstedler’s Flooring

Sugar Cream Pie by Jessica Pearson


  • Premade Pie Crust
  • (My favorite is Wick’s found at Kroger’s)
  • Filling:
  • 2 cups heavy whipping cream
  • 2/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  1. Preheat oven to 350 degrees.
  2. Add the heavy cream, sugar and flour to a large bowl.
  3. Use a hand mixer on medium to beat smooth.
  4. Pour into pie crust and bake for an hour. Make sure top is nice golden brown.
  5. Remove from heat and let chill at room temperature.
  6. Enjoy!


Eclectic Me

Magic Cookie Bar:


  • 2 cups graham cracker crumbs
  • 6 tbsp. melted butter
  • 1 can sweetened condensed milk
  • 2 cups semi sweet chocolate chips
  • ½ cup chopped pecans
  • 1 cup butterscotch morsels
  • 1 cup sweetened shredded coconut
  1. Preheat oven to 350 degrees.
  2. Mix graham cracker crumbs with melted butter and press firmly
    into bottom of greased 9×13 inch pan.
  3. Evenly pour ½ can of the sweetened condensed milk over crust.
  4. Mix chocolate chips, pecans and butterscotch morsels. Pour ¾
    mixture over sweetened condensed milk.
  5. Pour remaining ½ can sweetened condensed milk overtop;
  6. sprinkle with the coconut and add last of chip/pecan mixture.
  7. Bake 20-30 minutes until edges are golden brown and middle is
    set. Remove. Cool completely before cutting and serving.



Altered Fit

Shortbread Cookies


  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Optional: 1 teaspoon vanilla extract or other flavorings (e.g., lemon zest, almond extract) Instructions:
  1. Preheat your oven to 325°F (165°C)
  2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Gradually add the flour and salt to the butter mixture. You can sift them together beforehand if you prefer a smoother texture. Mix until the dough starts to come together, but be careful not to overmix.
  4. At this point, you can add any optional flavorings you desire, such as vanilla extract or lemon zest. These will add a lovely touch to your cookies!
    Once the dough is well combined, turn it out onto a lightly floured surface. Gently knead it a few times to ensure it’s smooth.
  5. Roll out the dough to a thickness of about 1/4 inch (0.6 cm). You can use a rolling pin to achieve an even thickness.
  6. Cut out your desired shapes using cookie cutters. Traditional shortbread cookies are often round or rectangular, but feel free to get creative with different shapes if you’d like!
  7. Place the cut-out cookies on an ungreased baking sheet, leaving a little space between them. Bake in the preheated oven for approximately 12-15 minutes, or until the edges of the cookies start to turn a light golden color.
  8. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.



The Wellness Garden

Carnitine Lemonade Electrolyte Drink (Fat Burner)

  • 2 tsp L-Carnitine powder (helps the body use fat for energy!)
  • 1 scoop of Electrolyte Forte
  • Fresh squeezed lemon wedges or lemon juice (to taste)
  • Water
  • Stevia to taste for sweetness.


The Blyss Chick

Caramel Apple Cheesecake Bars with Streusel Topping


  • ¼ tsp nutmeg
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 3 peeled, cored and finely chopped Granny Smith apples
  • 2 large eggs
  • ½ cup plus 2 tbsp divided sugar
  • 2 (8 oz) packages soften cream cheese
  • ½ cup caramel topping
  • 1 ½ cups firmly packed and divided brown sugar
  • 3 cups divided all purpose flour
  • ½ cup quick cooking oats
  • 3 sticks softened and divided butter


  • Preheat oven to 350 degrees
  • In a medium bowl, combine 2 cups flour and ½ cup brown sugar. Cut in 2 sticks butter with a pastry blender until mixture is crumbly. Press evenly into a 13-by-9-by-2 inch baking pan lined with heavy duty aluminum foil. Bake for 15 minutes or until lightly browned.
  • In a large bowl, beat cream cheese with ½ cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla, Stir to combine. Pour over warm crust.
  • In a small bowl, stir together chopped apples, remaining 2 tbsp sugar, cinnamon, and nutmeg. Spoon evenly with streusel topping. Bake 30 minutes, or until filling is set. Drizzle caramel topping.

Streusel Topping:

  • In a small bowl, combine 1 cup brown sugar, 1 cup all-purpose flour, ½ cup oats and 1 stick softened butter.

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