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News
New to the Shores?
FAQs
Service Contacts
2025 Rate Sheet
About the RRA
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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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Dam
Dill Dip
July 1, 2016
Uncategorized
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Submitted by: Tammy Cook Lot # 2392
Ingredients
Print Recipe
2
cups
mayonaise
1
pint
sour cream
3
Tbs.
parsley
minced or 1 Tbs. dried
3
Tbs.
onion
grated or minced
3
Tbs.
dill weed
or 1 Tbs. dried
1 1/2
tsp.
seasoned salt
Servings:
Submitted by: Tammy Cook Lot # 2392
Ingredients
Print Recipe
2
cups
mayonaise
1
pint
sour cream
3
Tbs.
parsley
minced or 1 Tbs. dried
3
Tbs.
onion
grated or minced
3
Tbs.
dill weed
or 1 Tbs. dried
1 1/2
tsp.
seasoned salt
Servings:
Instructions
Mix all ingredients and refrigerate several hours before serving.
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Soft Sugar Cookies
July 1, 2016
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Submitted by: Tammy Cook Lot # 2392
Ingredients
Print Recipe
2
cups
sugar
1
cup
butter or oleo
2
eggs
1
8 oz
sour cream
1
tsp.
vanilla
1
tsp.
baking soda
1
tsp.
salt
4
cups
flour
Servings:
Submitted by: Tammy Cook Lot # 2392
Ingredients
Print Recipe
2
cups
sugar
1
cup
butter or oleo
2
eggs
1
8 oz
sour cream
1
tsp.
vanilla
1
tsp.
baking soda
1
tsp.
salt
4
cups
flour
Servings:
Instructions
Cream sugar and butter; add eggs one at a time and beat well. Combine soda and sour cream, then alternately add with combined flour and salt to creamed mixture. Add vanilla. Drop by teaspoonful onto greased cookie sheet. Bake at 350 degrees until lightly browned.
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Peas and Peanuts Salad
July 1, 2016
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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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Potatoes for a Crowd
June 29, 2016
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Submitted by: Nancy Rotert Lot # 2314
Ingredients
Print Recipe
2
lb. bag
hash brown potatoes
thawed
1/2
pint (8 oz.)
sour cream
1
can
cheddar cheese soup
1
can
cream of chicken soup
1/2
cup
onions
chopped
1/4
tsp.
salt
1/4
tsp.
pepper
1/2
stick
oleo
Topping
1/4
cup
oleo
melted
1
cup
potato chips
crushed
Servings:
Submitted by: Nancy Rotert Lot # 2314
Ingredients
Print Recipe
2
lb. bag
hash brown potatoes
thawed
1/2
pint (8 oz.)
sour cream
1
can
cheddar cheese soup
1
can
cream of chicken soup
1/2
cup
onions
chopped
1/4
tsp.
salt
1/4
tsp.
pepper
1/2
stick
oleo
Topping
1/4
cup
oleo
melted
1
cup
potato chips
crushed
Servings:
Instructions
Saute onions in oleo. Add to potatoes, sour cream, cheese soup, chicken soup, salt and pepper in a large bowl. Mix well. Pout into a greased 9" X 13" glass dish.
Topping
Saute chips in oleo. Sprinkle over potatoes. Bake, uncovered at 350 degrees for 1 to 1 1/2 hours.
Recipe Notes
Can be frozen.
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Shirley’s Reuben Casserole
May 31, 2016
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Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
8
slices
rye bread
cubed
1
small can
sauerkraut
1
can
corned beef
cubed
1
medium
onion
chopped
1
cup
sour cream
8
oz.
mozzarella cheese
shredded
1
cup
butter
melted
Servings:
Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
8
slices
rye bread
cubed
1
small can
sauerkraut
1
can
corned beef
cubed
1
medium
onion
chopped
1
cup
sour cream
8
oz.
mozzarella cheese
shredded
1
cup
butter
melted
Servings:
Instructions
Saute onion and combine with sour cream. Grease 9 X 13 baking pan. Put half of bread in pan. Layer remaining ingredients over cubed bread, except the butter. Top with remaing bread. Drizzle butter over all. Bake 30 minutes at 350 degrees.
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Grape Salad
May 31, 2016
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Submitted by: Sally Flash Lot # 2525
Ingredients
Print Recipe
2
lbs.
red grapes
2
lbs.
green grapes
8
oz.
cream cheese
1
cup
sour cream
1/2
tsp.
vanilla
1/2
cup
sugar
Topping
1
cup
chopped pecans
1
cup
Brown Sugar
Servings:
Submitted by: Sally Flash Lot # 2525
Ingredients
Print Recipe
2
lbs.
red grapes
2
lbs.
green grapes
8
oz.
cream cheese
1
cup
sour cream
1/2
tsp.
vanilla
1/2
cup
sugar
Topping
1
cup
chopped pecans
1
cup
Brown Sugar
Servings:
Instructions
Start this project early in the day, for the next day. Wash all grapes, pick them off the vine, and dry them on towels. They must all be absolutely dry. Cream together cream cheese, sour cream, vanilla and sugar. Add dry grapes and mix gently. Put in 9 X 13 pan. Mix topping together. Put on top, spreading over all. Refrigerate overnight.
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Snickerdoodle Bread
April 5, 2016
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Submitted by: Jo Samson Lot # 202
Ingredients
Print Recipe
2 1/2
cups
flour
2
tsp
baking powder
1/2
tsp
salt
2
tsp
cinnamon
1
cup
butter
softened
2
cups
sugar
3
-
eggs
1
tsp
vanilla
3/4
cup
sour cream
1
package
Hershey's Cinnamon Chips
3
TB
sugar
3
tsp
cinnamon
Servings:
Submitted by: Jo Samson Lot # 202
Ingredients
Print Recipe
2 1/2
cups
flour
2
tsp
baking powder
1/2
tsp
salt
2
tsp
cinnamon
1
cup
butter
softened
2
cups
sugar
3
-
eggs
1
tsp
vanilla
3/4
cup
sour cream
1
package
Hershey's Cinnamon Chips
3
TB
sugar
3
tsp
cinnamon
Servings:
Instructions
Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
Add vanilla and sour cream and mix well.
Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
Add cinnamon chips and stir into batter. Set aside.
Spoon batter into 4 mini loaf pans until about 2/3full.
Mix 3 Tbs. sugar and 3 tsp. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
Bake at 350 degrees for 35 - 40 minutes. Let cool before removing from pan.
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Homemade Cheesy Potatoes (no canned soup in this recipe)
April 5, 2016
Uncategorized
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Servings
6-8
Ingredients
Print Recipe
3
pounds
Russet Potatoes
peeled
4
Tbs
butter
divided
1/2
cup
Yellow Onion
diced small
1
clove
garlic
minced
2 1/2
Tbs
All-Purpose Flour
1/2
cup
chicken broth
1/2
cup
whole milk
cup
sour cream
3
-
green onions
sliced
3/4
tsp
salt
1/2
tsp
black pepper
1
cup
Sharp Cheddar Cheese
grated
Servings:
Ingredients
Print Recipe
3
pounds
Russet Potatoes
peeled
4
Tbs
butter
divided
1/2
cup
Yellow Onion
diced small
1
clove
garlic
minced
2 1/2
Tbs
All-Purpose Flour
1/2
cup
chicken broth
1/2
cup
whole milk
cup
sour cream
3
-
green onions
sliced
3/4
tsp
salt
1/2
tsp
black pepper
1
cup
Sharp Cheddar Cheese
grated
Servings:
Servings
6-8
Instructions
Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. I Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.
In a 10-inch skillet melt 3 Tbs. of butter over medium-low heat. Add the diced onions. Cook until just softened. Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes. While stirring, pour in broth and milk. Continue to stir until thick, about 5-9 minutes. Remove the pan from the heat and stir in the cup of cold sour cream.
In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and grated cheese. Stir to combine and put into greased pan.
Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.
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Old Mill Dip
January 22, 2016
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Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
1
lb
Ground Sausage
8
oz
cream cheese
8
oz
sour cream
1
jar
Roasted Red Peppers
1-2
tsp
garlic powder
Servings:
Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
1
lb
Ground Sausage
8
oz
cream cheese
8
oz
sour cream
1
jar
Roasted Red Peppers
1-2
tsp
garlic powder
Servings:
Instructions
Brown sausage. Drain grease.
Drain red peppers and crush in food processor.
Add all ingredients to a small crock pot and heat until desired.
Serve with tortilla chips or bread squares.
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Doritos Cheesy Chicken Casserole
January 22, 2016
Uncategorized
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Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
3
c
chicken
cooked and shredded
8
oz
sour cream
1
can
cream of mushroom soup
1
can
cream of chicken soup
1
can
Rotel
1
can
corn
drained
2
c
Mexican cheese
1
bag
Nacho Cheese Doritos
Servings:
Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
3
c
chicken
cooked and shredded
8
oz
sour cream
1
can
cream of mushroom soup
1
can
cream of chicken soup
1
can
Rotel
1
can
corn
drained
2
c
Mexican cheese
1
bag
Nacho Cheese Doritos
Servings:
Instructions
Preheat oven to 350F.
Grease 13x9 baking dish with cooking spray.
Crush bag of Doritos and cover bottom of dish.
Set aside 1 cup of cheese.
Mix together remaining ingredients in a bowl. Pour over Doritos.
Bake 20 minutes.
Top with remaining cheese and bake an additional 5 minutes.
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