Connie's Bed & Breakfast and Boarding House

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305 1st ST SW Fostoria IA 51340
Just off Hwy71
6 mi. (10min.) to
Milford, Okoboji, Arnolds Park, Spirit Lake & Spencer
OUR NUMBER 712-240-6792

Every reciepe is a  favorit.  Some have been passed down though the generations & some are new.  Friends and also guest of our Bed and Breakfast and Boarding House  have passed their favorites on to us also. 

Check-out here where are guests are from and what they have to say about us!

Nancy’s Wheat Germ Muffins


My sister Nancy Frederick from Alta IA gave me this one.  I like the fact that you can bake fresh muffins every day for up to 4 weeks (if it lasts that long) with out making new batter every day.

  • 4 ½ cups flour
  • 1 jar wheat germ (18-20 oz)
  • 1 ¼  cups sugar
  • 1 cup brown sugar
  • 5 teaspoons soda
  • 2 teaspoons salt
  • 4 eggs, slightly beaten
  • 1 quart butter milk
  • 1 cup oil


Combine dry ingredients.

Beat eggs, oil & buttermilk

Stir dry and wet ingredients together

Store in tightly covered container

Bake in lined muffin cups

At 350 degresss for 12-14 minutes

Connie’s Creamed Chicken on Toast


When you use left over chicken this quick meal whether for breakfast or lunch or supper is ideal for even the busiest of us.


  • 1 ½ cup cooked chicken cut into bite side pieces
  • 1 can cream of celery soup
  • ½ cup milk

In a sauce pan mix milk and soup.   Heat until warm.  Add chicken and heat until hot.  Serve over toasted bread, English muffin, or biscuits.  Serve with a tossed salad and fresh fruit for desert. 


Connie Baschke – Connie’s Bed & Breakfast and Boarding House 

Slow-Cooked Enchiladas


As a busy wife, business women & grandmother, I relay on this handy recipe.  I layer enchilada ingredients in the slow cooker, turn it on and forget about it.  With a bit of spice, these hearty enchiladas are especially nice during the colder months.


  • 1 pound ground beef
  • 1 cup chopped onion
  • ½ cup chopped green pepper
  • 1 can (15 oz) black beans – rinse & drain
  • 1 can (10oz) diced tomatoes & green chilies, un-drained
  • 1/3 cup water
  • 1 teaspoon chili power
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup (4oz) shredded sharp cheddar cheese
  • 1 cup (4oz) shredded Monterey Jack cheese
  • 6 flour tortillas (6-7 inch)


  1. Brown ground beef with onion, green pepper.
  2. Add remaining ingredients except cheese & tortillas
  3. In slow cooker or crock pot layer ground meat mixture, tortilla and cheese ending with cheese.
  4. Cook on high for 8 hours.
  5. Turn out on to a plate or serve out of crock-pot.

Connie’s Energy Shake

This is a great instant breakfast to serve the family on the run. 

Or a great after school snack that the kids can make.


  • ½ a large banana
  • 5 strawberries fresh or frozen
  • 1 egg
  • 4 fiber wafers
  • 3 Tablespoons soy protein
  • 1 ½ cups milk ( not skimmed)
  • 1/3 cup fresh or frozen peaches
  • 1 teaspoon vanilla
  • 1 Tablespoon sunflower seeds (optional)



Place all ingredients in blender. Cover and process at high speed until thoroughly blended.  Serve immediately. 

Banana Crunch Muffins


This one is so nutritious it can be used for a healthy breakfast or after school snack.


  • 4 eggs
  • 4 bananas
  • 1cup oil
  • 1cup honey
  • 2 cups wheat flour
  • 1 cup Baking Enricher
  • 1 cup wheat germ
  • 1cup raisins
  • 1cup nuts
  • 1 cup sunflower seeds
  • ½ cup Instant Protein
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon



Place eggs, bananas, oil, and honey in blender, process on high until smooth.  In a large bowl combine dry ingredients.  Add banana mixture and pour into lined muffin cups.  Bake at 350 for about 20 - 25 minutes.


Rhubarb Jam

 My Grandmother, Rose Murr, gave me this recipe when I was first married. I've made it every year and it is my kids favorit jam.  They will even ask for it over store bought jams.

  • 5 cups cut rhubarb
  • 4 cups sugar
  • 1- 8 ½  oz can crushed pineapple
  • 1- 3 oz package your favorite flavor Jell-O


In a glass bowl combine cut rhubarb and sugar, let set overnight. Next day place in pan add crushed pineapple and juice.  Broil for 10 minutes.  Remove from heat, add jell-o, stir, and pour into glass jars with self sealing lids such as old glass peanut butter or salsa jars.

Connie’s Baked Eggs


This recipe come from my Home-Economics’ class when I was a sophomore in Aurelia High School.  My kids loved making this breakfast on special days.


  • Large eggs
  • 1 teaspoon butter
  • 1 Tablespoon cream
  • Salt and pepper


Start with a muffin pan.  In each muffin tin compartment brush with butter or cooking spray.  Into each cup place one large egg, 1 teaspoon butter, 1 tablespoon cream, and salt and pepper to taste. Bake in oven at 350 for 5 – 15 minutes or until desired doneness.   Eggs slip out easy when running a knife around edge and scooping out with large spoon.

Serve with half a pink grapefruit topped with light brown sugar and placed under the broiler until sugar bubbled.  Plus a slice of home-made bread and fresh brewed coffee or tea served piping hot.

Skillet Hamburger Pie



This one I must have made a zillion times for the kids.   Heather liked it so much she learned to make it for her family. 


  • 1 pound lean ground chuck
  • 1 small onion
  • 1 small green pepper
  • 2 Tablespoons flour
  • 1 teaspoon Worcestershire sauce
  • Salt & pepper
  • 1 Caned or frozen green beans
  • 1 cup beef broth
  • 6-8 potatoes  - cooked and mashed
  • ½ cup sour cream
  • 8 oz Cheddar or our favorite cheese


Brown: hamburger, onion, and pepper

Add: flour and cook until thick

Add: Worcestershire sauce, salt, pepper, beef broth, and green beans

Simmer: until thick again


To the whipped potatoes (may be left over from the day before)

Add: sour cream

Spoon potatoes onto meat mixture

Add: cheese, cover until cheese melts

Flora’s Waldorf Salad

This salad came from Flora Baker a real pioneer in eating nutritiously.  My kids just love this one.  I have also added raisins, maraschino cherries, coconut and sometimes even marshmallow.  The celery and the nuts can be left out to suit your taste.


  • 1 cup each chopped bananas, red apples, celery and nuts
  • 1 Tablespoon honey
  • 1 Tablespoon sour cream or yogurt
  • 1 Tablespoon health mayonnaise


Mix last 3 ingredients well and pour over the 4 cups of fruit and nuts



This recipe is one that I made every time we had card club and everyone commented one it every time.  It's great winter or summer.



  • 1 lb lean  ground chuck
  • 1 cup tomato juice
  • 1 small onion – chopped
  • 1 Tablespoon chili power
  • 1 Tablespoon prepared mustard
  • 1 tablespoon Worcestershire sauce
  • ½ cup catsup
  • salt and pepper to taste



Brown hamburger and onion together in a large skillet.  Mix remaining ingredients in a glass bowl.  Add to hamburger mixture and simmer uncovered for 30 minutes.


Connie’s Impossible Pie


This pie is great when you come home late and want a special desert for an easy supper.  10 minutes to whip up and while you jump into the shower it doses the baking.  It cools while you whip up a sandwich and salad.  You can’t beat this grand finally and the raves you will get from it.


Place in blender:

  • 4 eggs
  • 1 cup sugar
  • 2 cups milk
  • 1\2 cup butter
  • 1\2 cup flour
  • 1 teaspoon vanilla
  • 1 cup coconut
  • nutmeg

Pour into a 10” greased pie pan, DO NOT use small or aluminum pan or this will overflow.  Bake 1 hour at 350 or until set (when knife inserted into center comes out clean). 


Bok Choy Salad


My sister Nancy Frederick from Alta IA loves to try new and interesting dishes.  This is one I fell in love with.  I plan to use this one at my Bed & Breakfast. 


  • 1 large head Bok Choy Chopped or Napa cabbage
  • 8-10 green onions  & tops chopped
  • 1 stick butter
  • ½ cup sesame seeds
  • 2 packages Ramon noodles – do not use seasoning pack
  • 2 ½  oz sliced almonds



In a large bowl combine cabbage and onion

Sauté in butter sesame seeds until brown

Add noodles and almonds and sesame seeds to cabbage

Blend well



·         1 cup vegetable or olive oil

·          ¾ cup sugar

·         ½ cup white vinegar

·         6 Tablespoons soy sauce


Shake well and add to salad at the last minute


Connie’s Homemade Ice Cream

 This is the welcoming snack I serve my guest in the summer time.

  • 6 eggs
  • 1 cup sugar
  • 2 Tablespoons vanilla
  • 11/2 pints whipping cream
  • whole milk

      In a blender place 6 eggs and blend well.  Add 1 cup sugar & 2 tablespoons vanilla -blend again.  Add whipping cream, blend lightly.  Pour mixture into a well chilled 1 gallon electric or hand crank ice cream maker.  Add enough whole milk to fill container 3/4 full.  Place beater in ice cream container and cover with the lid.  Place container into the center of the maker.  Connect power unit or hand crank to the top. 

      To freeze ice cream:  Plug unit in to electric.  Around container alternate 6 cups snow, crushed ice or ice cubs, 1/2 cup salt, and 1 cup warm water.  Continue until maker is filled to just below the lid.  Then top off to cover lip with ice only.  Turn on maker or start cranking.  Be sure to keep drain hole at top of maker open so salt water dose not get into ice-cream.   Ice cream is done when motor sound changes to low pitch or hand cranking is very difficult to turn.  This will take about 20 minutes. Remove ice to below lid, remove crank, lift lid and remove beater.  Best served right away.  If any is left (which is usually doubtful) may store in ice-cream maker.  Cover with ice and if winter set outside or remove inter container and store in freezer.

    To serve:  Take out of freezer 10 minutes before serving to soften. 

Old Fashion Bread & Raisin Pudding

 This is one of my dad's favorits.  We made it at our house often in the winter.


  • 5 -7 slices stale bread, cubed
  • ¾ cup raisins
  • 4 eggs
  • 4 cups milk or cream
  • 1 stick butter
  • ½ cup white or brown sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • ½ cup chopped walnuts (optional)



Combine all ingredients, mix lightly.  Turn into a greased 9”x13 “glass pan or 3 qt. casserole dish.  Bake in a 325 oven until knife inserted into middle comes out clean, about 45-50 minutes. 

Note:  Also may be baked in microwave at slow cook setting for 20-30 minutes or until knife comes out clean.  Or in slow cooker on high for 20-30 minutes or until knife comes out clean


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