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News
New to the Shores?
FAQs
Service Contacts
2025 Rate Sheet
About the RRA
The History of Roaming Rock Shores
Amenities
Clubhouse Rental
Membership Cards
Board of Directors
Association Meeting Highlights
Board of Directors Info
Minutes
President’s Comments
Boating Information
Clubhouse Rental & Party Forms
Culverts
Documents & Forms (all)
All Forms
Bylaws
Rules & Regulations
Covenants & Restrictions
Maps
Vacant Lots for Sale
Contact Us
Clubs
Fishing Club
Friends and Neighbors
Golf Club
Pickleball Club
Polar Bear Club
Quilting Group
Shores Hold’Em
STARS Club
Water Exercise Group
Welcome Club
Yoga Club
Calendar
LMC
Lake Management Topics
LMC Articles (All)
Lake Water Testing Program
Dredging Operations Summary
Recommended Cleaning Products
BMC
Building and Maintenance Committee
Report a Violation to the BMC
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RRA on Facebook
Photo Albums
Classifieds
Cookbook
Village Hall
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Compost Site
Dam
Peas and Peanuts Salad
July 1, 2016
Uncategorized
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Submitted by: Joyce Geiger Lot # 2426
Ingredients
Print Recipe
2
10 oz. pkgs
early baby peas
frozen
1
12 oz. can
salted spanish peanuts
1/2
cup
Hellman's mayonaise
1/2
cup
sour cream
1/2
cup
marshmallow fluff
1 - 2
Tbsp.
lemon juice
Servings:
Submitted by: Joyce Geiger Lot # 2426
Ingredients
Print Recipe
2
10 oz. pkgs
early baby peas
frozen
1
12 oz. can
salted spanish peanuts
1/2
cup
Hellman's mayonaise
1/2
cup
sour cream
1/2
cup
marshmallow fluff
1 - 2
Tbsp.
lemon juice
Servings:
Instructions
Defrost frozen peas in strainer. When defrosted transfer to bowl. Add Peanuts.
Mix together mayo, sour cream, marshmallow fluff and lemon juice until smooth. Add to peas and peanuts.
Mix and refrigerate or serve.
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Bake Sale Lemon Bars
July 1, 2016
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Submitted by: Laurie Schulze Lot # 22
Ingredients
Print Recipe
1 1/2
cup
All-Purpose Flour
2/3
cup
confectioners’ sugar
3/4
cup
butter
softened
3
eggs
lightly beaten
1 1/2
cup
sugar
3
Tbsp.
All-Purpose Flour
1/4
cup
lemon juice
confectioners’ sugar
Servings:
Submitted by: Laurie Schulze Lot # 22
Ingredients
Print Recipe
1 1/2
cup
All-Purpose Flour
2/3
cup
confectioners’ sugar
3/4
cup
butter
softened
3
eggs
lightly beaten
1 1/2
cup
sugar
3
Tbsp.
All-Purpose Flour
1/4
cup
lemon juice
confectioners’ sugar
Servings:
Instructions
In a bowl, combine flour, sugar and butter until crumbly. Pat crumb mixture into a greased 9" X 13" pan. Bake at 350 degrees for 20 minutes.
Meanwhile, in a bowl, whisk the eggs, sugar, flour and lemon juice until frothy, pour mixture over hot crust.
Bake at 350 degrees for 20 - 25 minutes or until light golden brown. Cool on a wire rack.
Dust with confectioners sugar. Cut into squares.
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Roasted Asparagus
June 29, 2016
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Submitted by: Rick Brothers Lot # 403
Ingredients
Print Recipe
1
bunch
asparagus
trimmed
1
Tbsp.
olive oil
1/2
tsp.
garlic powder
sea salt
pepper
Parmesan cheese
lemon juice
Servings:
Submitted by: Rick Brothers Lot # 403
Ingredients
Print Recipe
1
bunch
asparagus
trimmed
1
Tbsp.
olive oil
1/2
tsp.
garlic powder
sea salt
pepper
Parmesan cheese
lemon juice
Servings:
Instructions
Preheat oven to 400 degrees.
Put oil and garlic powder in plastic gallon storage bag. Add asparagus; toss to coat. Arrange in single layer on cookie sheet. Bake until brown, stirring once (about 12 minutes). Remove from oven. Salt & pepper to taste. Sprinkle with a little lemon juice and parmesan cheese.
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Cheese Cake Bars
May 31, 2016
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Edit
Submitted by: Jo Yarish Lot # 43
Ingredients
Print Recipe
1/3
cup
butter or oleo
1/3
cup
packed brown sugar
1
cup
All-Purpose Flour
1/2
cup
pecans
finely chopped
1/4
cup
sugar
1
(6 oz.) pkg
cream cheese
1
large
egg
2
Tbsp.
milk
1
Tbsp.
lemon juice
1/2
tsp.
vanilla
Servings:
Submitted by: Jo Yarish Lot # 43
Ingredients
Print Recipe
1/3
cup
butter or oleo
1/3
cup
packed brown sugar
1
cup
All-Purpose Flour
1/2
cup
pecans
finely chopped
1/4
cup
sugar
1
(6 oz.) pkg
cream cheese
1
large
egg
2
Tbsp.
milk
1
Tbsp.
lemon juice
1/2
tsp.
vanilla
Servings:
Instructions
Preheat oven to 350 degrees. Cream butter and brown sugar in a large bowl until light and fluffy. Add flour and nuts. Blend until the mixture resembles crumbs and set aside 3/4 cup, press the remaining mixture into the bottom of an 8" square pan. Bake for 15 minutes. Combine the sugar and the cream cheese in a medium bowl and beat until smooth, add the egg, milk, lemon juice and vanilla, beating well. Spread the cream cheese mixture over the baked crust. Sprinkle the reserved 3/4 cup of crumbs over the top. Bake for 25 minutes. Cool for 1 hour in the refrigerator and cut into bars.
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Lemon Sugar Cookies with Lemon Icing
April 5, 2016
Uncategorized
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Servings
4 dozen
Ingredients
Print Recipe
Cookie
1
cup
butter
softened
1 3/4
cup
granulated sugar
1
-
egg
1
tsp
vanilla extract
2
tsp
pure lemon extract
2
tsp
lemon zest
1
tsp
baking soda
1/2
tsp
baking powder
1/2
tsp
salt
3
cups
flour
icing
1 3/4
cup
confectioners’ sugar
1/4
cup
lemon juice
approx. 1 lemon, squezzed
1
-
zest of lemon
1
tsp
butter
melted
Servings:
Ingredients
Print Recipe
Cookie
1
cup
butter
softened
1 3/4
cup
granulated sugar
1
-
egg
1
tsp
vanilla extract
2
tsp
pure lemon extract
2
tsp
lemon zest
1
tsp
baking soda
1/2
tsp
baking powder
1/2
tsp
salt
3
cups
flour
icing
1 3/4
cup
confectioners’ sugar
1/4
cup
lemon juice
approx. 1 lemon, squezzed
1
-
zest of lemon
1
tsp
butter
melted
Servings:
Servings
4 dozen
Instructions
Preheat oven to 350 degrees.
In medium bowl whisk together baking soda, baking powder, salt and flour.
In large bowl, cream together butter and sugar until light and fluffy.
Add egg, vanilla, lemon extract and lemon zest.
Add flour mixture, a cup at a time, and stop once combined.
Roll 2 Tbsp into a ball and place onto baking sheet, keeping them 2 inches apart.
Dip a glass into sugar and press each ball lightly, just until flattened.
Bake for 13 minutes or just until barely browned on the bottom; allow to cool.
Make lemon glaze: Mix all of the icing ingredients together in a Pyrex measuring cup with a whisk until smooth and no lumps; let it sit for a few minutes then pour/spoon it on each cookie.
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BLT Macaroni Salad
January 26, 2016
Uncategorized
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Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
1/2
c
mayo
3
tbsp
chili sauce
2
tbsp
lemon juice
1
tsp
sugar
3
c
cooked macaroni
1/2
c
tomato
chopped seeded
2
tbsp
green onions
chopped
3
c
shredded lettuce
(optional)
4
bacon strips
cooked & crumbled
Servings:
Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
1/2
c
mayo
3
tbsp
chili sauce
2
tbsp
lemon juice
1
tsp
sugar
3
c
cooked macaroni
1/2
c
tomato
chopped seeded
2
tbsp
green onions
chopped
3
c
shredded lettuce
(optional)
4
bacon strips
cooked & crumbled
Servings:
Instructions
In a large bowl, combine the first 4 ingredients.
Add the macaroni, tomatoes & onions, toss to coat.
Cover & refrigerate.
Just before serving, add the bacon & lettuce, toss to coat. (If it's dry after refrigerating, I make more of the sauce & add to get the consistency I want. )
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Copycat Cheddar Bay Biscuits
January 15, 2016
Uncategorized
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Submitted By: Jessica Dudt Lot # 2127
Ingredients
Print Recipe
2
c
flour
2
tsp
baking powder
1/2
tsp
baking soda
2
tsp
granulated sugar
3/4
tsp
salt
2
tbsp
garlic
minced
1
c
shredded cheddar cheese
1
c
COLD buttermilk
1/2
c
shortening
(melted) or butter or margarine
Topping:
2
tbsp
butter or margarine
melted
1/2
tsp
garlic powder
1/2
tsp
parsley flakes
1/8
tsp
Old Bay seasoning
dash
lemon juice
Servings:
Submitted By: Jessica Dudt Lot # 2127
Ingredients
Print Recipe
2
c
flour
2
tsp
baking powder
1/2
tsp
baking soda
2
tsp
granulated sugar
3/4
tsp
salt
2
tbsp
garlic
minced
1
c
shredded cheddar cheese
1
c
COLD buttermilk
1/2
c
shortening
(melted) or butter or margarine
Topping:
2
tbsp
butter or margarine
melted
1/2
tsp
garlic powder
1/2
tsp
parsley flakes
1/8
tsp
Old Bay seasoning
dash
lemon juice
Servings:
Instructions
Preheat oven to 425.
Whisk together Flour, Powder, Soda, Salt, and Sugar. Make a well in the center.
In a separate bowl, add the melted butter to the cold buttermilk (it will look chunky).
Pour that in the well, and then sprinkle the cheese & garlic into the bowl.
Mix with spoon or a rubber spatula until just moistened.
Drop by quarter cups onto a greased pan (I personally bake in a greased, heated cast iron skillet as it makes a nice crisp crust on the bottom) and bake for 12-15 minutes or until golden brown.
Immediately brush with topping mixture.
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Lemon Sugar Cookies with Lemon Icing
January 14, 2016
Uncategorized
Edit
Submitted by: Carrie Morris Lot # 2451
Servings
4
dozen
Cook Time
25
minutes
Ingredients
Print Recipe
INGREDIENTS FOR COOKIE
1
c
butter
softened
1 3/4
c
granulated sugar
1
egg
1
tsp
vanilla extract
2
tsp
pure lemon extract
2
tsp
lemon zest
1
tsp
baking soda
1/2
tsp
baking powder
1/2
tsp
salt
3
c
flour
INGREDIENTS FOR ICING
1 3/4
c
confectioners’ sugar
1/4
c
lemon juice
(approx. 1 lemon, squeezed)
1
lemon
lemon zest
1
tsp
butter
melted
Servings:
dozen
Ingredients
Print Recipe
INGREDIENTS FOR COOKIE
1
c
butter
softened
1 3/4
c
granulated sugar
1
egg
1
tsp
vanilla extract
2
tsp
pure lemon extract
2
tsp
lemon zest
1
tsp
baking soda
1/2
tsp
baking powder
1/2
tsp
salt
3
c
flour
INGREDIENTS FOR ICING
1 3/4
c
confectioners’ sugar
1/4
c
lemon juice
(approx. 1 lemon, squeezed)
1
lemon
lemon zest
1
tsp
butter
melted
Servings:
dozen
Servings
4
dozen
Cook Time
25
minutes
Instructions
Preheat oven to 350 degrees.
In medium bowl whisk together baking soda, baking powder, salt and flour.
In large bowl, cream together butter and sugar until light and fluffy.
Add egg, vanilla, lemon extract and lemon zest.
Add flour mixture, a cup at a time, and stop once combined.
Roll 2 Tbsp into a ball and place onto baking sheet, keeping them 2 inches apart.
Dip a glass into sugar and press each ball lightly just until flattened.
Bake for 13 minutes or just until barely browned on the bottom; allow to cool.
Make lemon glaze: Mix all of the icing ingredients together in a Pyrex measuring cup with a whisk until smooth and no lumps; let it sit for a few minutes then pour/spoon it on each cookie.
Read More