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From Our Kitchen to Yours



  Tuesday, December 11, 2012

Mid South Truckers Group team members share recipes for their favorite holiday sweet treats! Do you need a new dessert idea this holiday season? Follow our blog and read…share…cook!

Mr. and Mrs. Rusty Vollmer – Owners

Dutch Apple Pie

“This recipe was passed down to me from my grandmother and originally called for “top milk.”. This was the cream which rose to the top of the pail after milking. Since I do not milk my own cow I use heavy cream. I also prefer Jonathon apples or Jonagold when I can find them.” – Mrs. Vollmer


  • One 9″ pie shell unbaked
  • 3-4 apples pared and sliced (enough to fill the crust)
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 heaping tablespoons flour
  • Cinnamon


  • Preheat oven to 450 degrees.
  • Peel, core, and slice the apples.
  • Place apples into an unbaked 9 inch pie shell.
  • In a small mixing bowl mix the flour and sugar together; add the cream and vanilla whisking just until smooth. Do not over whisk.
  • Pour batter over apples covering all apples.
  • Sprinkle cinnamon over top of pie. (There is no top crust. This is what “Dutch” means.)
  • Bake at 450 degrees for 10 minutes; reduce oven to 350 degrees and bake for 30 more minutes or until the center of the pie is set.
  • Cool completely before cutting.


Audra Bruce – Account Manager

Chocolate Oatmeal Cookies (No Bake)


  • 1 stick of butter
  • 1/2 cup milk
  • 1/2 cup peanut butter
  • 1/4 tsp vanilla extract
  • 2 cups oats
  • 1 BIG tbsp cocoa
  • 2 cups sugar


  • Melt butter in a saucepan and add sugar, milk, and cocoa.
  • Bring to a boil; continue boiling for one minute and 30 seconds, stirring continuously.
  • Remove from heat and add peanut butter and vanilla extract; mix well.
  • Slowly add oats.
  • Spoon mixture in cookie-sized portions onto wax paper; Allow mixture to cool and harden


Shanon Cupples – Account Manager

Ooey Gooey Rocky Road Cookies


  • 3 Cups Powdered Sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 3 extra large egg whites
  • 1 tbsp vanilla extract
  • 2 cups semisweet chocolate chips
  • 2.5 oz sliced almonds, toasted
  • 1 cup mini marshmallows


  • Preheat the oven to 350 degrees and line two sheet pans with parchment paper.
  • In large bowl, sift together the powdered sugar and cocoa powder. Whisk in the salt. Add the egg whites and vanilla and whisk until combined. Stir in the chocolate chips and almonds.
  • Portion out small mounds on to the parchment paper, and then top each cookie with 4-5 mini marshmallows. Pop into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).
  • Bake for 12-13 minutes until the marshmallows are golden brown. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool.

Are these GOOEY or what? Enjoy!!!

Jessica Peart – Account Assistant

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting


  • 1 box spice cake mix
  • 1-15 oz can of pumpkin puree


  • 1 package of cream cheese, softened
  • ¼ cup of butter, softened
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 3 cups of powdered sugar


  • Preheat oven to 350 degrees.
  • Mix the cake mix and pumpkin puree in a stand mixer.
  • Fill muffin tins ¾ of the way full with batter.
  • Bake for 20 minutes.
  • Allow to cool completely while making frosting.

For the frosting: mix all of the ingredients together until fluffy and frost your cooled cupcakes.

Eat your cupcakes fresh or the next day – they are delicious either way!! Enjoy!




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