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Eblast Signup
News
Contact Us
OLCA
RRA Info
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
Community
RRA on Facebook
Photo Albums
Classifieds
Cookbook
Lake Management
Lake Management Topics
LMC Articles (All)
Lake Water Testing Program
Dredging Operations Summary
Recommended Cleaning Products
Village Hall
Utility Bill Pay
Utility Dept
Police Dept
Zoning/Building Dept
Village Calendar
Compost Site
Dam
Peanut Brittle
August 8, 2016
Uncategorized
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Submitted by: Sherry and Lisa Ball Lot # 1743
Ingredients
Print Recipe
1 1/2
cup
sugar
1/2
cup
water
1/2
cup
corn syrup
dash
salt
3/4
cup
unsalted peanuts
1
tsp.
vanilla
1
tsp.
baking soda
Servings:
Submitted by: Sherry and Lisa Ball Lot # 1743
Ingredients
Print Recipe
1 1/2
cup
sugar
1/2
cup
water
1/2
cup
corn syrup
dash
salt
3/4
cup
unsalted peanuts
1
tsp.
vanilla
1
tsp.
baking soda
Servings:
Instructions
Boil on high heat in medium to deep sauce pan to firm ball stage. (Use cold water to test firm ball stage.) Do not stir.
Add unsalted peanuts and stir constantly till golden brown. Remove from heat and add vanilla and soda SEPERATELY. Stir fast and pour on a greased cookie sheet. Spread.
Cool. Then crack.
NOTE: Firm Ball Stage: Drop hot syrup into cold water and try to roll into a ball with fingers. Feels like a gum drop.
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Easy Cheesecake Fudge Brownies
July 26, 2016
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Submitted by: Lisa Ball Lot # 1743
Ingredients
Print Recipe
1
box
Brownie mix
8
oz
cream cheese
1/4
cup
sugar
1/2
tsp.
vanilla
1
egg
Servings:
Submitted by: Lisa Ball Lot # 1743
Ingredients
Print Recipe
1
box
Brownie mix
8
oz
cream cheese
1/4
cup
sugar
1/2
tsp.
vanilla
1
egg
Servings:
Instructions
Mix brownies as directed.
Mix other ingredients in a separate bowl. Put into an 8 X 8" pan. Drop the cream cheese mixture by spoonfuls onto batter and swirl around with a knife.
Bake at 350 degrees for 35 - 40 minutes.
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Fudge Brownies
July 26, 2016
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Submitted by: Lisa Ball Lot # 1743
Ingredients
Print Recipe
1/2
cup
butter (1 stick)
2
squares
unsweetened chocolate
1
cup
sugar
2
eggs
1
tsp
vanilla
3/4
cup
flour
sifted
1/3
cup
walnuts
chopped
Servings:
Submitted by: Lisa Ball Lot # 1743
Ingredients
Print Recipe
1/2
cup
butter (1 stick)
2
squares
unsweetened chocolate
1
cup
sugar
2
eggs
1
tsp
vanilla
3/4
cup
flour
sifted
1/3
cup
walnuts
chopped
Servings:
Instructions
In medium saucepan melt butter and chocolate over low heat. Remove from heat and stir in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour and nuts and mix well.
Spread in greased 8" or 9" square or round pan.
Bake at 375 degrees for 25 minutes.
Cool and cut into squares.
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Soft Sugar Cookies
July 1, 2016
Uncategorized
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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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Hawaiian Wedding Cake
July 1, 2016
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Submitted by: Tammy Cook Lot # 2392
Ingredients
Print Recipe
2
cups
flour
sifted
2
tsp.
baking soda
1
cup
nuts
crushed
1
20 oz. can
pineapple
crushed
2
cups
sugar
2
eggs
beaten
1
cup
coconut
flaked
Topping
1
8 oz. pkg.
cream cheese
softened
1/2
cup
margarine
1
tsp.
vanilla
1 1/2
cups
powdered sugar
Servings:
Submitted by: Tammy Cook Lot # 2392
Ingredients
Print Recipe
2
cups
flour
sifted
2
tsp.
baking soda
1
cup
nuts
crushed
1
20 oz. can
pineapple
crushed
2
cups
sugar
2
eggs
beaten
1
cup
coconut
flaked
Topping
1
8 oz. pkg.
cream cheese
softened
1/2
cup
margarine
1
tsp.
vanilla
1 1/2
cups
powdered sugar
Servings:
Instructions
Sift together flour, sugar and baking soda. Add remaining ingredients. Combine well but do not beat. Turn batter into a greased and floured 13" X 9" X 2" pan. Bake at 350 degrees for 45 minutes.
Topping
Combine cream cheese, margarine, vanilla and powdered sugar. Mix well. Frost cake while still warm.
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Fudge Brownies
July 1, 2016
Uncategorized
Edit
Submitted by: Lisa Ball Lot # 1743
Ingredients
Print Recipe
1/2
cup
butter (1 stick)
2
squares
unsweetened chocolate
1
cup
sugar
2
eggs
1
tsp.
vanilla
3/4
cup
flour
sifted
1/3
cup
walnuts
chopped
Servings:
Submitted by: Lisa Ball Lot # 1743
Ingredients
Print Recipe
1/2
cup
butter (1 stick)
2
squares
unsweetened chocolate
1
cup
sugar
2
eggs
1
tsp.
vanilla
3/4
cup
flour
sifted
1/3
cup
walnuts
chopped
Servings:
Instructions
In medium saucepan melt butter and chocolate over low heat. Remove and stir in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour and nuts and mix well. Spread in greased 8" or 9" square or round pan. Bake at 375 degree oven for 25 minutes
Cool and cut into squares.
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Bake Sale Lemon Bars
July 1, 2016
Uncategorized
Edit
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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Cranberry Spread
June 29, 2016
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Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
1
8 oz. pkg
cream cheese
2
Tbsp.
frozen orange juice concentrate
1
Tbsp.
sugar
zest of one orange
1/8
tsp.
cinnamon
1/4
cup
dried cranberries
finely chopped
1/4
cup
pecans
finely chopped
Servings:
Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
1
8 oz. pkg
cream cheese
2
Tbsp.
frozen orange juice concentrate
1
Tbsp.
sugar
zest of one orange
1/8
tsp.
cinnamon
1/4
cup
dried cranberries
finely chopped
1/4
cup
pecans
finely chopped
Servings:
Instructions
Thaw orange juice concentrate. Mix the cream cheese, orange juice, sugar, orange zest and cinnamon on medium speed with a blender. Mix until fluffy. Stir in cranberries and pecans.
Refrigerate at least 1 hour.
Serve with crackers.
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Chocolate Italian Love Cake
June 8, 2016
Uncategorized
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Submitted by: Sue Mizer Lot # 1133
Ingredients
Print Recipe
1
pkg.
chocolate cake mix
and ingredients to make the cake according to the pkg.
2
lbs.
ricotta cheese
4
eggs
3/4
cup
sugar
1
tsp.
pure vanilla extract
1 (5.1 oz)
pkg.
instant chocolate pudding mix
1
cup
cold milk
8
oz.
Cool Whip
Servings:
Submitted by: Sue Mizer Lot # 1133
Ingredients
Print Recipe
1
pkg.
chocolate cake mix
and ingredients to make the cake according to the pkg.
2
lbs.
ricotta cheese
4
eggs
3/4
cup
sugar
1
tsp.
pure vanilla extract
1 (5.1 oz)
pkg.
instant chocolate pudding mix
1
cup
cold milk
8
oz.
Cool Whip
Servings:
Instructions
Preheat oven to 350 degrees. Spray 9" X 13" pan with nonstick spray. In large bowl using hand mixer, beat together the ricotta cheese, eggs, sugar and vanilla until smooth. In another large bowl, mix together your cake mix according to box directions. (The following directions are correct, the layers "switch" during baking time.) Pour cake batter into prepared pan. Spread to fill pan evenly. Once cake batter is in place, carefully pour the cheese mixture evenly over top of cake batter. Spread to cover cake batter as best you can. Bake the cake at 350 degrees for 1 hour, remove and cool completely. Stir pudding mix and milk, whisk till combined, fold in cool whip and spread over cooled cake. Cover and refrigerate at least 6 hours. It tastes even better the next day!!
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Pineapple Casserole
May 31, 2016
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Submitted by: Barb Buckley Lot # 78
Ingredients
Print Recipe
2
cans
chunky pineapple
drained
2
cups
cheddar cheese
grated
1
cup
sugar
(varied to taste)
6
Tbsp.
flour
1
sleeve
Ritz Crackers
crushed
Servings:
Submitted by: Barb Buckley Lot # 78
Ingredients
Print Recipe
2
cans
chunky pineapple
drained
2
cups
cheddar cheese
grated
1
cup
sugar
(varied to taste)
6
Tbsp.
flour
1
sleeve
Ritz Crackers
crushed
Servings:
Instructions
Place pineapple in greased casserole. Mix together the cheese, sugar and flour. Pour over pineapple. Mix together the cracker crumbs and melted butter. Spoon over pineapple mixture. Bake for 30 minutes at 350 degrees.
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