Breakfast Fruit Salad
20 ounce can pineapple chunks
bananas, sliced
grapes
mandarin oranges
apples
strawberries
(any other fruit on hand)
Dressing
½ cup sugar
2 T cornstarch
1/3 cup orange juice
1 T lemon juice
pineapple juice/ drained off chunks
Combine sugar and cornstarch. Add juice and stir
until smooth. Bring to a boil and reduce heat and
cook two minutes until thick. Coat and pour over
fruit.
Transfer Day Chicken
8 Boneless, skinless chicken breasts (pat dry and
place in shallow pan)
Mix:
1 can mushroom soup
½ cup mayonnaise
scant t. curry
speck garlic powder
speck of sage
Pour over chicken and bake ½ hour at 300
degrees, uncovered.
Combine in skillet:
1/3 cup butter or less
1 ½ cup dried bread crumbs
¼ cup parmesan cheese
Sprinkle over top. Bake at 300 for 20 minutes
more or until brown.
Yogurt-Parmesan Chicken
Combine:
2 cups Crushed Ritz Crackers
3 T. Parmesan cheese
2 t. garlic salt
1 t. salt (scant)
Pat dry 8 chicken breasts and coat each piece
with plain yogurt. Then coat each piece in crumb
mix. Arrange in 9x13 butter dish or pan. Drizzle
with ½ cup melted butter. Bake uncovered 30-45
minutes at 350 degrees.
Melting Moments
1 ½ cups Cornstarch
1 ½ cups powdered sugar
2 ¼ cup butter
3 cups sifted flour
Stir together cornstarch, sugar and flour in a bowl.
Stir in shortening to form, a soft dough. Chill
about one hour. Form in 1” balls and roll in sugar.
Flatten with cookie stamp or bottom of a glass.
Bake at 350 degrees for 10-12 minutes.
These truly do melt in your mouth and a very
pretty special occasion cookie when you use a
cookie stamp.
Lace Cookies
4 T. butter
1 c. brown sugar
1 egg
1 ½ t. baking powder
1 t. vanilla
1 cup chopped pecans
4 T. flour
Cream butter and brown sugar VERY WELL. Add
beaten egg, vanilla and nuts and dry ingredients
gradually. Drop from teaspoon onto a greased
cookie sheet several inches apart because they
spread very thin. Use ½ t. for each cookie. Bake
at 375 degrees for 7 minutes or until edges are
turning brown. Cool for 1 minute before removing
from pan. Best if use a Teflon coated pan.
Favorite Breakfast Casserole
¼ cup butter
½ lb. fresh asparagus – 1” pieces
1 small/medium red bell pepper (chopped)
1 small/medium onion (chopped)
1 loaf French bread (cubed – 8 cups)
2 c. shredded cheddar cheese
1 cup cubed ham
Beat together:
1/3 cup honey
8 eggs
2 ½ cup milk
½ t. salt
½ t. pepper
Sauté asparagus, pepper and onions for 3-5
minutes. Grease 9x13 pan. Layer: bread, ham, 1
cup cheese and sautéed vegetables. Pour egg
mixture over all. Sprinkle with remaining cheese.
Refrigerate over night. Bake at 350 degrees for
45-50 minutes (or until golden and puffed),
uncovered.
Lemon Bread
1 cup margarine
2 cups sugar
4 eggs
1 cup buttermilk
½ t. salt
½ t. soda
3 c. flour
3 lemons-rind
1 c nuts-chopped
Sauce: Let stand while baking bread.
Juice of 3 lemons (10 T.)
1 cup sugar
Cream sugar and margarine well, add eggs 1 at a
time, sift flour, soda and salt together and add
alternately with buttermilk.
Crab Canapés
3 cup mayonnaise
1 cup grated parmesan cheese
2 cups fine crab meat (1 can sized tuna can),
break fine with a fork
1 ½ cup finely minced green onions or 1 c onion
flakes, ½ cup green onions
Mix in morning and let blend during the day.
Spread on rolls or cream puff shells. Broil until
bubbly.
I used this for several wedding receptions on ½
small cream puff.
Amish Breakfast Casserole
1 lb. bacon – diced
1 medium onion (chopped)
6 eggs – lightly beaten
2 cups shredded cheddar cheese (mild or
medium)
4 cups shredded hash browns (thawed)
1 ½ cups small curd cottage cheese
1 ¼ cups shredded Swiss cheese
Cook bacon and onion together until crisp.
Combine with all other ingredients and put in 9x13
greased pan or glass casserole dish. Bake at 350
for 35-40 minutes. Let stand 10 minutes to set up.
Can make the day before.
Chicken Salad
Combine and refrigerate:
2 cups shell macaroni – cooked and drained
1 cup Kraft Coleslaw Dressing
1 cup miracle whip
Before serving add:
4 cups cooked and diced chicken
2 cups diced water chestnuts
½ T. grated onion
½ cup pimentos
2 cups chunk pineapple
2 cups red grapes – seedless
2 cups diced celery
1 ½ cups cashews
Chinese Chicken Salad
Step one Marinate Overnight
3 lg. cooked chicken breasts – cubed
1/3 cup salad oil
¼ cup vinegar
¼ cup sugar
¼ cups green onions
1 ½ t. vanilla
1 t. “Accent”
Step Two Break and add to step 1
1 head crisp chilled lettuce
Step Three Add to lettuce and chicken mixture
shortly before serving:
½ c. slivered toasted almonds
¼ c. toasted sesame seeds
10-15 won ton skins, deep fat fried and broken into
pieces
This can be served by itself, or in a pita pocket.
Orange Cookies
2 cups shortening
2 ¼ cups sugar
3 eggs
3 t. vanilla
6 cups flour
4 ½ t. baking powder
2/4 t. salt
12 t. milk
grated orange peel (3 oranges)
Chill dough. Mix and roll out. Cut with cookie
cutters. Bake at 375 on a greased cookie sheet
for 8-10 minutes. Frost when cookies have cooled
completely.
Decorator Frosting
2 cups shortening
2 ½ lb. powdered sugar
¼ t. salt
Add shortening and mix well. Add ½ t. lemon juice
or more to cut sweetness. Add flavoring (vanilla).
Start with ¼ c. milk and mix. Add a tiny bit of milk
so not stiff. Want in fluffy and able to peak.
Sour Cream and Onions
1 cup sour cream
2 T. vinegar
1 T. Sugar
1 t. salt
Add sliced cucumber and red onion.
Spinach Dip
1 pkg. Knorr Vegetable Soup (or Mrs. Grasses)
1 cup mayo
1 cup sour cream
3 green onions
1 can water chestnuts (drained/chopped)
1/3 cup Parmesan cheese
2 pkgs. Frozen chopped spinach (thawed with
juice squeezed out)
Make the day before for best flavor.
Barbequed Tri-Tip
Marinate tri-tip roast in Bernstein's Italian Dressing
over night or longer.
Grill on barbecue - medium heat - about 15 to 20
minutes per side. You treat it like a roast when
barbecuing. Best if barbecued medium rare to
medium. Slice into 1/4" slices and serve.
This is our all-time favorite barbecued meat!
Chicken Chalupas
3-4 cooked chicken breasts
1 pkg. flour tortillas
2 cans cream chicken soup
4 ounce – Ortega chilies
1 c. chopped onion
2 c. sour cream
2 c. Jack cheese
2 c. Cheddar cheese
Mix everything together except ½ c. cheese for
top. Take 2/3 of the mixture and roll up in flour
tortillas. Take other 1/3 of mixture and spread
across top of tortillas in pan. Sprinkle cheese on
top. Place in 9x13 greased pan. Bake 20-25
minutes @ 350 degrees.
Lasagna
1 lb. hamburger (browned)
Large jar of Prego w/mushrooms
Lasagna noodles – 8 noodles per pan
1 jar ricotta cheese (medium)
Mozzarella cheese
Layer from bottom up:
 Sauce/hamburger
 Cooked noodles
 Ricotta cheese
 Mozzarella cheese
 Cooked noodles
 Sauce/hamburger
 Ricotta cheese
 Mozzarella cheese
Cook 15-20 minutes at 350 degrees.
Porcupine Meatballs
1 lb. ground beef
¼ c. rice
1 beaten egg
1T. Parsley
2 T. chopped onion
½ t. salt
Dash pepper
½ 10 oz. can tomato soup
Sauce
1 ½ 10 oz. cans tomato soup
¾ c. water
1 t. Worchester sauce
Mix top ingredients and form into meatballs. Place
in 9x13 pan. Bake 20 minutes at 350 degrees.
Pour sauce over meatballs and bake additional
20-25 minutes.
Meatloaf
2 lbs. ground
½ c. milk
beef
1 t. salt
2 eggs, beaten
1 t. pepper
1 c. breadcrumbs
1 t. thyme
½ c. chopped
1 t. sage
onion
½ c. grated carrot
Sauce
½ c. ketchup
2 c. ketchup
¼ c. BBQ sauce
2 c. brown sugar
In a large bowl, combine all the ingredients except
sauce ingredients. Mix well. Place in greased 9x6
loaf pan. Bake at 350 degrees for 1 hour.
Remove from oven and drain off excess juices.
Spoon enough sauce to cover top. Bake for 20
more minutes. Let stand for a few minutes before
cutting. Makes 8 servings.
Crock Pot Roast
1 roast
2 beef bouillon cubes
1 ½ c. water
1 pkg. Lipton’s beefy mushroom or onion soup mix
1-2 cans cream mushroom soup
Brown the roast and put into the crock-pot.
Add water and bouillon cubes. Sprinkle soup mix
on top. Roast 6-7 hours on low. For gravy, warm
up cream of mushroom soup and use some of the
roast drippings for flavor and gravy consistency
you like.
Fettuccine with Chicken and Asparagus
1 pound cooked fettuccine
1 ½ c. chopped asparagus (cut into 2” pieces)
1 ½ pounds cooked chicken breasts cut into ½
inch slices
½ c. yellow onion, diced
1 t. lemon zest
1 t. salt
½ t. pepper
2 cups nonfat milk
½ c. Alfredo sauce
½ c. Dijon mustard
Combine fettuccine, asparagus, chicken,
mushrooms, onion, lemon zest, salt, and pepper in
a large bowl. Set aside. Combine the milk,
Alfredo sauce and mustard in another bowl, mixing
until smooth. Add to the chicken and pasta
mixture and toss to coat thoroughly. Pour the
mixture into a greased baking dish. Cover with foil
and bake at 350 degrees for 45 minutes until
bubbly.
Herb Chicken
6 boneless, skinless chicken breasts
¾ c. butter, melted
1 c. grated Parmesan cheese
2 cloves garlic, minced
¼ cup fresh chopped parsley
1 c. herb seasoned stuffing mix
¼ t. dried sage
¼ t. dried thyme
Rinse chicken breasts and pat with paper towels
to remove moisture. In a small bowl, combine all
ingredients except chicken. Stir together until well
blended. Place each chicken breast in herb
mixture and coat on both sides. Place on greased
baking sheet and cook at 325 degrees for about
45 minutes.
Monte Cristo Sandwiches
8 slices French bread
1 pound cooked ham, thinly sliced
8 ounces Swiss cheese, sliced
2 eggs
¾ c. milk
¼ c. butter
¼ c. olive oil
Powdered sugar
Strawberry jam
Top 4 slices of bread with ham, Swiss cheese, and
another slice of bread. Beat eggs. Add milk. Dip
tops and bottoms of sandwiches into egg mixture.
Heat oil and butter in frying pan over medium heat.
Fry sandwiches until golden on each side. Put in
oven at 200 degrees until ready to serve. Sprinkle
with powdered sugar and serve with strawberry
jam.
Beef Stroganoff
2 ½ lbs. round steak – cut in cubes
Sprinkle meat with 8 shakes of Worcestershire
sauce and coat with flour.
Sauté until clear:
1 diced onion
½ pkt. Mushrooms
1 cube of butter
Add meat and brown. Can add more butter if
needed. Place in a crock-pot with 2 beef bouillon
cubes and cover. Cook on low for 4-5 hours, until
meat is tender. (Can use an electric skillet and
cook for 2-3 hours)
Mix and add: (cook until warm)
1 can tomato paste (small)
1 c. sour cream
1 c. whipping cream
Fiesta Rice Quesadillas
1 ½ c. water
1 ½ c. instant white rice, uncooked
1 – 10 oz. can chunk chicken – drained and shredded
1 – 15 oz. jar cheese and salsa dip
2 – 15 oz. cans black beans – drained and rinsed
1 pkg. taco seasoning mix
2/3 c. water
1 pkg. flour tortillas (8 – 8” tortillas)
1 c. shredded Colby-jack cheese
Bring 1 ½ c. water to boil. Stir in rice and remove from
heat. Cover and let stand for 5 minutes. Stir in chicken
and dip. Stir constantly until hot. In another saucepan,
combine beans, taco seasoning mix and 2/3 c. water.
Bring to boil. Place two tortillas on greased cookie sheet.
Spoon 1 c. rice mixture on each tortillas and spread to
edges. Top with second tortillas and 1 ½ c. bean mixture.
Spread to edges. Repeat with the third tortilla and
remaining rice mixture. Top with a fourth tortilla and ½ c.
cheese. Bake at 375 degrees for 7-8 minutes or until
cheese is melted.
Chicken Pot Pie
Chicken Mixture
1 large carrot – sliced
2 medium potatoes – diced
¼ c. butter
¼ c. flour
1 c. chicken broth
1 c. milk
1 t. sage
½ t. thyme
½ t. salt
Dash of pepper
2 c. cooked chicken – diced
½ c. peas
Marie Calendar’s Frozen Pie Crust
Cook carrots and potatoes until just soft. Meanwhile melt
butter in saucepan, add flour and cook over medium heat
stirring constantly. Add broth, milk and seasonings slowly
and bring to a boil. Stir and cook until thickened. Stir in
peas, chicken, carrots and potatoes.
Pour into a 10 inch pie pan. Cut slits in semi thawed
piecrust. Lay over the top of the chicken mixture. Bake
at 450 for 20 minutes. Can bubble over so put a drip pan
on a lower rack in the oven.
Fast Tortellini Alfredo
1 – 18 oz. pkg frozen tortellini
½ c. cream cheese
1 c. milk
1/3 c. grated Parmesan cheese
1 c. frozen peas
1 c. chopped ham
Cook tortellini as directed in a large saucepan.
Drain and set aside.
In same saucepan, put cream cheese, milk and
Parmesan cheese and mix well. Stir in peas and tortellini;
cover. Cook on medium-low heat 5 minutes or until
sauce is thick enough to coat tortellini, stirring
occasionally.
Stir in ham and cook for 2 minutes or until heated
through. Sprinkle with a dash of nutmeg if desired.
Makes 6 servings.
Apple Puffed Pancake
6 eggs
1 ½ c. skim milk
1 t. vanilla
1 c. flour
2 T. sugar
½ t. salt
½ t. cinnamon
Pinch of nutmeg
½ c. butter at room temperature
4 apples – peeled, quartered & thinly sliced
1 T. brown sugar
Powdered sugar – optional
Preheat oven to 425. Combine eggs, milk and vanilla in the
blender. Add flour, granular sugar, salt, cinnamon, and nutmeg and
blend.
Place butter in a 9X13 glass baking dish and place in oven
until butter is melted. Remove from oven and place apples in a
single layer in the dish. Return to oven and cook for 4 minutes.
Pour batter over apples, sprinkle with brown sugar, and
continue baking until puffed and golden, about 20 minutes. Let set
for a couple minutes, sprinkle with powdered sugar and serve.
This can be used as a dessert by doubling the cinnamon and
sugar and serving a la mode.
Crock Pot Meatballs
1 – 12oz. bottle chili sauce
½ can cranberry sauce or ¾ c. plum jelly
50 Kirkland Italian Meatballs (Costco)
Preheat oven to 375. Place 50 frozen
meatballs on a cookie sheet. Cook for 15 minutes
or until cooked through. Pour chili sauce and
cranberry sauce (what I use most) in the crockpot. Stir with a wire whisk till mostly smooth. Put
cooked meatballs in crock-pot and coat with
sauce. Cook on low for 2 hours. Serve over rice
or egg noodles.
Originally used as an appetizer but works
great as a main dish. So yummy!
Chocolate Popcorn
2 bags microwave popcorn
1 c. M&M’s
1 ½ c. mini marshmallows
1 c. straight pretzels – broken in half
½ c. peanuts – optional
1 package white chocolate chips
In a large bowl combine M&M’s,
marshmallows, pretzels and nuts. The amounts
can be adjusted to your liking.
Add popcorn to the bowl, being careful to
keep out the un-popped kernels.
Melt 1 package of white chocolate chips in
the microwave for about 2 minutes. Stir smooth.
Be careful not to get the chocolate too hot or it will
harden. Pour over the popcorn mixture and stir
until well coated.
Dump out onto wax paper to cool and set up.
Chex Mix
1 c. Karo syrup
1 c. sugar
1 c. butter
1 T. vanilla
1 large box of Rice or Corn Chex
1 can cashews
1 lb. M&M’s
Sunflower seeds – optional
Boil Karo syrup, sugar and butter for 3
minutes. Take off stove and add the vanilla.
Combine Chex, nuts and sunflower seeds in a
large bowl. Pour hot mixture over and stir gently.
When slightly cooled, pour M&M’s in and mix.
Pour out onto wax paper to cool. Store in a large
container with a lid.
Crock Pot Beans
1 onion - chopped
1 lb. hamburger, cooked and drained
1 lb bacon – cooked and crumbled
Cook hamburger in onion and bacon
drippings. Crumble bacon and set aside.
Layer in 5 quart Crock Pot:
Hamburger and onion
5 – 11 oz. cans Pork & Beans
2 c. sugar
1 ½ c. brown sugar
3 T. rice vinegar
1 T. liquid smoke
1 can black beans – rinsed and drained
1 can kidney beans – rinsed and drained
1 c. ketchup
1 more can Pork & Beans
Cook on low for 9 hours. Stir after 3 hours. Stir in
bacon before serving.
Low Fat Pumpkin Muffins
½ c. buttermilk
2/3 c. pumpkin – canned
¼ c. sour cream – nonfat
2 egg whites
1 T. sugar
½ c. chocolate chips
1½ c. flour
½ c. brown sugar
2 t. baking powder
½ t. salt
½ t. cinnamon
½ t. nutmeg
Preheat oven to 400. Mix wet ingredients
then add dry. Do not over mix. Spray muffin tins
or use muffin liners and bake 18 - 22 minutes.
Low Fat Banana Muffins
1 egg
¼ c. sour cream – nonfat
2 bananas – ripe & mashed
¼ buttermilk
1½ c. flour
½ c. sugar
1 t. cinnamon
1½ t. baking powder
½ t. baking soda
Preheat oven to 350. Mix wet ingredients
first then add dry. Do not over mix. Bake in
sprayed or lined muffin tin for 15 – 20 minutes.
Strawberry Cheesecake Smoothie
3 oz. cream cheese softened
1 can sweetened condensed milk
1 banana
1 cup strawberries (fresh or frozen)
1 can (8 0z.) crushed pineapple, with juice
2 tbs. lemon juice concentrate
1 cup ice
Blend together and enjoy!
Pasta with Asparagus
5 cloves of garlic, minced
1 tsp. dried red pepper flakes
2-3 dashes hot pepper sauce
¼ cup olive oil
1 tbs. butter or margarine
1 pound fresh asparagus, cut into 1-1/2 inch
pieces
¼ cup shredded Parmesan cheese
½ pound mostaccioli or elbow macaroni, cooked
and drained
In a skillet, cook garlic, red pepper flakes and hot
pepper sauce in oil and butter for 2-3 minutes.
Add asparagus, salt and pepper: sauté until
asparagus is crisp tender, about 8-10 minutes.
Add Parmesan cheese: mix well. Pour over hot
pasta and toss to coat. Serve immediately. Yield:
4-6 servings.
Meatballs
2 lbs. lean ground beef
1 cup chopped onions (or to taste)
1 can tomato paste
1 cup seasoned dried breadcrumbs
¼ cup milk
2 eggs beaten
Salt and pepper to taste
Chopped parsley
1 cup grated cheese
Mix together. Add more bread crumbs if too wet. Use
cookie scoop or hands to make small balls of mixture and
bake on a cookie sheet at 400 for 10-15 minutes or until
cooked through and no pink remains.
If you don’t need them all at once you can freeze the
meatballs on the cookie sheet. When frozen, place in a
freezer bag and use as needed.
I like to blend the chunks out of Del Monte Italian Herb
spaghetti sauce, add some basil and add the cooked
meatballs and let them sit in the crock-pot. This is a great
sauce for meatball subs or spaghetti.
Chicken Spaghetti
1 sick of butter or margarine
1 small onion, chopped
2-3 cloves of garlic
2-3 boneless chicken breast, cooked and chopped
1 can cream of chicken soup
10 oz. chicken broth
1 can rote (blend out all the chunks)
3 cups shredded cheddar cheese
1 lb. spaghetti
Melt butter in skillet and add chopped onion and
garlic and cook for 10 minutes. Add cream of
chicken soup and chicken broth; cook for 10
minutes. Add rote and cooked chicken to mixture
and cook for 10 minutes more. Cook spaghetti to
desired tenderness and drain. Combine spaghetti
and mixture and stir. Pour spaghetti mixture into
9x13 pan and cover with cheese and bake at 350
until cheese is melted.
Tasty Deviled Eggs
6-8 hard-boiled eggs cut in half with yolks
removed. Mash yolks.
Add:
3 Tbs. miracle whip
1 Tbs. prepared mustard
1 1/2 tsp. sugar
½ tsp. salt
1 tsp. white vinegar
Pepper (optional)
Mix well. Spoon into eggs and sprinkle with
paprika.
No Bake Cherry Cheesecake
2 packages (one 8 ounces, one 3 ounces) cream
cheese, softened
1 cup confectioners sugar
1 carton (8 oz) cool whip, thawed
1 graham cracker crust (8-9 inches)
1 can (21 oz) cherry pie filling
In a mixing bowl, beat the cream cheese and
sugar until smooth. Fold in whipped topping;
spoon into crust. Top with pie filling. Refrigerate
until serving.
Lemon Pudding Dessert
1 cup cold butter or margarine
2 cups all purpose flour
1 package (8 oz) cream cheese, softened
1 cup confectioners sugar
1 carton (8 oz) cool whip, thawed, divided
3 cups cold milk
2 packages (3.4 ounces each) instant lemon
pudding mix
In a bowl, cut butter into the flour until crumbly.
Press into an ungreased 9x13 baking pan. Bake
at 350 for 18-22 minutes or until set. Cool on a
wire rack. In a mixing bowl, beat cream cheese
and sugar until smooth. Fold in 1 cup cool whip.
Spread over crust. In a mixing bowl, beat milk and
pudding mix on low speed for two minutes.
Carefully spread over cream cheese layer. Top
with remaining cool whip. Refrigerate for at least
an hour. Yield: 12-18 servings
Herb Roasted Red Potatoes
½ cup Miracle Whip
1 Tbsp each died oregano, garlic powder and
onion powder
1 tsp. seasoned salt
1 Tbsp. water
2 lbs. small red potatoes, quartered
Mix dressing, seasonings and water in large bowl.
Add potatoes, toss to coat. Place potatoes on
greased cookie sheet.
Bake at 400 for 30-40 minutes or until golden
brown, stirring after 15 minutes. Makes 8
servings.
Walnut Pumpkin Pie
1 ready-made graham cracker crust
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
1 egg
1 ¼ tsp. ground cinnamon
½ tsp each ground ginger, nutmeg and salt
¼ cup packed brown sugar
2 Tbsp. unsifted flour
2 Tbsp cold margarine or butter
¾ cup chopped walnuts
Preheat oven to 425. In a large mixing bowl, combine
pumpkin, sweetened condensed milk, egg, ¾ tsp
cinnamon, ginger, nutmeg and salt; mix well. Turn into
piecrust. Bake 15 minutes. Meanwhile, in a small bowl,
combine sugar, flour, and remaining ¾ tsp cinnamon; cut
in margarine until crumbly. Stir in walnuts. Reduce oven
temp to 350. Sprinkle walnut mixture evenly over pie.
Bake 40 minutes longer or until knife inserted 1 inch from
edge comes out clean. Cool. Garnish as desired.
Refrigerate leftovers.
Fay’s Ice Box Pie
Crust:
3 c. graham cracker or vanilla wafer crumbs
1/3 c. softened butter
Mix and press into 8x8 dish and bake at 350 for 810 minutes. Cool.
Juice of 1 lemon (or 3 T. lemon juice)
3 T. orange juice
3 egg yolks
3 beaten egg whites
1 cup sugar
½ pint whipping cream
Combine lemon and orange juice, sugar, and egg
yolks in saucepan. Cook until it boils, set aside to
cool. Combine sauce when cooled to beaten egg
whites, then add to the cream that has been
whipped. Pour over crust and cover with
additional crumbs. Freeze until firm.
Cowgirl Cookies
3 cups flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
1 t. salt
1 ½ c. butter, softened
1 ½ c. sugar
1 ½ c. packed brown sugar
1 T. vanilla
3 eggs
3 cups chocolate chips
3 cups oats
2 cups flaked coconut
2 cups chopped pecans (optional)
In a bowl, mix flour, baking soda, baking powder,
cinnamon, and salt; set aside. In a large bowl, beat butter
until smooth and creamy. Gradually beat in sugars and
vanilla. Add eggs and beat well. Add flour mixture and
stir until just combined. Add chocolate chips, oats,
coconut and pecans.
Drop onto greased baking sheet, 3 inches apart.
Bake at 350 degrees for about 10-12 minutes.
Beehive Buttermilk Scones
1 quart buttermilk
2 T. dry yeast
¼ cup lukewarm water
¼ cup sugar
2 eggs, beaten
2 T. oil
1 ½ t. salt
3 t. baking powder
½ t. baking soda
8 cups flour (I like to use 4 c. white, 4 c. wheat)
Cooking oil or shortening for frying
Heat buttermilk until warm. Soften yeast in lukewarm water. In a
large bowl combine buttermilk, sugar, eggs, oil, salt, baking
powder, baking soda, and 4 cups of the flour. Add yeast. Beat until
smooth. Add remaining flour to make soft dough, Allow to rise,
covered, until double in bulk. Punch down and place in refrigerator.
When ready to fry, heat oil or shortening to 375 degrees. Roll
dough out on a floured surface. Cut into squares about 2x2 inches.
Drop into hot fat. Fry on one side until golden; turn and fry on the
other side. Drain on paper towels. Serve hot with Beehive Honey
Butter. This recipe makes approximately 60-100 scones. The
dough will keep in the refrigerator for 3 to 4 days. Keep punching
down and cover tightly with foil or damp cloth.
Beehive Honey Butter
1 cup honey
1 cup whipped butter
1 t. vanilla
Combine honey, whipped butter, and vanilla. Beat
with an electric mixer on high for about 3 minutes
until thickened. Put into container and refrigerate.
Keeps up to 4 weeks in the refrigerator.
Rice Pilaf
4 T. butter
2 cups uncooked rice
1/2 c. minced onion
½ - 3/4 c. minced celery
½ - 3/4 c. shredded carrots
6 cups hot chicken broth
4 T. chopped parsley
Melt butter in hot frying pan. Add rice, onion,
celery and carrots. Stir and cook until slightly
brown. Add chicken broth. Cover and simmer on
low heat until moisture has been absorbed and
rice is tender. Add parsley right before serving.
Toss lightly.
Homemade Granola
Great served over ice cream, yogurt, oatmeal, or just with
milk for breakfast!
4 cups quick Quaker oats
¾ cup packed brown sugar
½ cup flaked coconut
½ cup sliced almonds
½ cup pecans or walnuts, coarsely chopped
¼ cup water
¼ cup vegetable or olive oil
¼ cup honey
¼ cup peanut butter (I leave this out)
1 t. vanilla
In a large bowl, mix together oats, brown sugar, coconut,
almonds, and pecans or walnuts; set aside. In a
saucepan, stir together water, oil, honey and peanut
butter; bring to a boil. Remove from heat; add vanilla and
stir honey mixture into oats mixture. Spread on a large
greased baking sheet. Bake at 325 degrees for about 45
minutes, stirring occasionally. Makes about 2 pounds.
Store in an airtight container.
Dinner Rolls
Easy, light, and delicious!
2 t. yeast
¼ cup warm water
1 cup milk
½ cup butter
1 t. salt
¼ cup sugar
2 eggs, beaten
3 cups flour
Dissolve yeast in warm water and allow to rise
until frothy. Heat milk until it almost boils.
Remove from heat and combine with all other
ingredients, adding yeast and flour last. Place
dough in a greased medium-sized mixing bowl.
Allow to rise one hour. Bake at 400 degrees for
about 8 minutes or until lightly browned. Makes
about 16 rolls.
Seasoned Sunday Pork Roast
Sirloin Pork Roast (Costco sells in packs of three)
Salt
Pepper
Sage
Slice pork roast in half, leaving about an inch
connected on one end. Open flap and rub sage,
salt and pepper into meat. Close flap and rub
outside with sage, salt and pepper. The more you
rub, the better it tastes. Cook uncovered at 300
degrees for 2 ½ - 3 hours (or 170 degrees) in
oven.
Caramel Corn
1 cube butter
2 ½ cups brown sugar
1 can sweetened condensed milk
1 c. Karo Syrup
Combine and boil for 5 minutes. Pour over 2 bags
of microwave popped popcorn.
Washington State Chili
Brown in olive oil:
2 lbs. hamburger
Sauté in large skillet:
1 large onion
½ bunch Celery (chopped)
Next add…
1 can black beans
1 can dark red kidney beans
1 can tomato sauce or diced tomatoes (Matt prefers the
sauce over the tomato “chunks”)
2 cloves of garlic
2 T. chili powder
Onion powder
Garlic powder
Celery seed
Salt – to taste
2 T. brown sugar
¼ cup water
Let simmer on low heat for about an hour (occasionally
stirring). Serve with tortilla strips or chips and sour
cream.
Asian Citrus Salad
3 boneless chicken breasts - grilled and thinly
sliced
6 cups romaine lettuce - cut up
1 can mandarin oranges
1/2 red onion - sliced
6 medium radishes - sliced
chow mien noodles or slivered almonds.
Asian Dressing
7 oz. olive oil
2 tsp. sugar
1 garlic clove
1/4 tsp. ground ginger
1 1/2 oz. soy sauce
3 oz. rice vinegar
Baked Ziti
1 jar of your favorite spaghetti sauce
1 1/2 cups water (I use a little more)
8 oz. uncooked ziti or penne pasta
1 cup mozzarella
1/4 cup Parmesan cheese
15 oz. cottage cheese
1 garlic clove and 1 package mushrooms (if
desired)
Mix all ingredients together - except mozzarella
cheese. Bake at 400 degrees - covered for 1
hour. After 55 minutes, sprinkle mozzarella on top
and put back in for 5 minutes.
Fresh Peach Pie
3 baked and cooled Marie Calendars pie crusts
2 cups boiling water
1 1/2 cups cold water
2 1/2 cups sugar
3/4 cup cornstarch
1/8 tsp. salt
3 oz. pkg. peach Jell-O
1/4 cup lemon juice
12-15 peaches
* Make a paste with cold water, sugar,
cornstarch, and salt. Pour into pan with boiling
water in it.
Stir until thick - almost clear. Sprinkle in dry
Jell-O and lemon juice and mix. Stir in peaches.
Cool down until just warm and put into
baked piecrusts. Chill at least 3-4 hours
Brown Sugar Muffins
1/2 cup butter
1 egg
1 tsp. vanilla
1 cup brown sugar
1 cup milk
2 cups flour
1/4 tsp. salt
1 tsp. baking soda
Mix and scoop into greased muffin tin. Bake
at 375 for 15-20 minutes.
Toffee Dip for Apples
3/4 cup packed brown sugar
1/2 cup powdered sugar
1 tsp. vanilla
1 block cream cheese softened
3/4 cup toffee bits
12 cut up apples tossed with pineapple juice so
they won't brown
Beat first four ingredients until smooth. Add
toffee bits and mix well. Cover and chill. Serve
with apples.
Cheese Dip for Crackers
8 oz. cream cheese softened
1 cup mayo
1 1/2 cups grated cheddar cheese
1/4 tsp. Worcestershire sauce
1/8 tsp. celery salt
1/8 tsp. onion salt
1/8 tsp. garlic salt
Beat all ingredients except cheese. Add
cheese and mix well. Serve with your favorite
crackers.
Fresh Salsa
2 large tomatoes
1 14 oz. can diced tomatoes
3 tomatillos
2 banana or wax peppers (yellow)
1 handful cilantro
1/2 chopped onion
Juice from 1 lime
1 tsp. salt
1/4 of a jalapeño (sometimes I omit it completely
because it is HOT!)
Put all ingredients in blender and blend until
consistency you want is reached.
Grilled Chicken with Mango Salsa
Marinade:
1/4 cup soy sauce
2 Tbls. white vinegar
1 1/2 tsp. ginger
3 Tbls. honey
1 1/2 tsp. garlic salt or fresh garlic
3/4 cup olive oil
Marinate chicken for at least 3 hours and grill.
Serve with Mango Black Bean Salsa.
Mango Black Bean Salsa:
1 ripe mango - peeled and chopped
1 can black beans - rinsed and drained
1/2 cup chopped tomatoes
2 green onions - thinly sliced
1-2 Tbls. chopped fresh cilantro
1 1/2 tsp. red wine vinegar
1/2 tsp. Lawrys Seasoning salt
Pretty Perfect Pork Chops
4-6 boneless pork chops
Graham crackers
Salt and Pepper
1-2 T. Oil
Wipe pork chops with paper towel then salt
and pepper both sides. Crush graham crackers in
Ziploc bag until fine crumbs. Heat oil in Dutch
Oven or heavy fry pan. Place chops in the crumbs,
cover well on each side and place in hot pan.
Brown on both sides being careful not to burn.
Add about a 1 cup water and cover.
Bake in 325 degree oven for about 1 1/2 to 2
hours.
Make sure there is a small amount of
water in pan until the last 15 minutes. If chops are
very thick it may take a little longer. Chops should
be tender enough to cut with a fork.
with applesauce.
Serve
Ritzy Chicken
t. paprika
1-2 cloves of garlic - minced
½ t. salt
1/4 t. pepper
10 chicken breasts
1 ½ c. Ritz crackers
½ c. butter
2 T. poppy seeds (or to taste)
Combine top ingredients. Add chicken and
marinade overnight. Remove and roll in crumbs.
Arrange in a 9x13 and pour ½ of the butter over
chicken. Cook at 350, uncovered, for 45 minutes.
Spoon poppy seeds and remaining butter over and
cook another 15 minutes.
Fettuccine Alfredo
½ c. margarine
clove of garlic - chopped fine (or garlic powder)
1 8oz. pkg
cream cheese
3/4 c. Parmesan cheese
½ c. milk
In a small sauce pan, brown garlic in melted
butter. Add cubed cream cheese, Parmesan
cheese and milk. Stir until smooth and combine
with cooked, hot fettuccine. Can add cooked peas
and bacon or sliced chicken breast and steamed
broccoli.
Yummy Chex Mix
2 c. Corn Chex
2 ½ c. stick pretzels (break in half)
1 ½ c. M&Ms
½ to 3/4 cube of butter
1/3 c. creamy peanut butter
5 c. small marshmallows
Combine Corn Chex, pretzels, and M&Ms in a
bowl. In a sauce pan melt butter and peanut
butter. Add marshmallows and stir. Cool slightly
and pour into Chex mixture. Put in a 9x13 pan
and let set. Cut and serve.
Chicken Enchiladas
Flour tortillas - regular size
2 c. cooked chicken - diced
1/4-1/2 c. margarine
2 T. minced onion
½ can cream of chicken soup
2 peeled and chopped tomatoes (optional)
Sauté onion in butter. Add soup and stir until
smooth. Add tomatoes and chicken and take off
hot stove. Spoon into tortillas and sprinkle with
Jack Cheese.
Tuna Casserole
2 ½ - 3 c. medium noodles
1 7oz. can tuna
½ c. mayonnaise
1 c. sliced celery
1/3 c. chopped onion
1 c. frozen peas (optional)
1 t. salt
1 can cream of chicken
½ c. milk
½ c. shredded cheese
½ c. slivered almonds
Cook noodles and drain. Combine noodles, tuna, mayo,
vegetables and salt.
Blend soup and milk in a saucepan and heat thoroughly.
Add cheese and stir until melted.
Combine with noodle mixture and spoon into 1 quart
casserole dish. Sprinkle with slivered almonds.
Preheat oven 425. Cook 20-30 minutes uncovered.
Mandarin Chicken
½ c. flour
3/4 t. salt
6 chicken breast
stick of butter
Combine flour and salt, and coat chicken breast. Lay flat
in a sprayed 9x13 pan and brush with melted butter.
Cook at 350, uncovered, for 1 hour.
1 c. orange juice
1 T. soy sauce
1/4 c. brown sugar
2 T. lemon juice
1/4 c. honey
1/8 t. ground ginger
1 T. cornstarch
1 can mandarin oranges
Combine all but the mandarin oranges in a sauce pan and
bring to a boil over medium heat. Stir until thick and
smooth. Spoon sauce evenly over cooked chicken and
sprinkle mandarin oranges on top of each chicken breast.
Cook, uncovered, for 15 minutes more. Sauté 1/4 cup of
slivered almonds and sprinkle over chicken before
serving. Serve with rice.
Chicken Cordon Bleu
boneless chicken breasts
deli ham
deli Swiss cheese
Flatten chicken breast with edge of plate or
weight. Place slice of ham and cheese on and roll
tightly. Pierce with toothpick. Place in a 9x13
pan.
Sauce:
1 can cream of chicken
1 c. sour cream
Stir together and pour over every 4 chicken
breasts. Cover.
Cook at 350 for 1 hour
*The extra sauce is wonderful over a baked
potato.
Chicken Casserole
4 cooked chicken breasts - cubed
1 ½ c. finely chopped celery
1/4 c. minced onion
1 ½ c. mayonnaise
4 c. cooked rice
2 T. lemon juice
1 small can evaporated milk
3 cans cream of chicken soup
Mix and pour into 2 - 9x13 pans. Chill all day or
overnight. The next day mix together and sprinkle
on top:
1 c. crushed cornflakes
6 T. melted butter
½ c. slivered almonds
Cover and cook at 350 for 1 hour.
Beef Stroganoff
2 ½ lbs. round steak - cut in cubes
Sprinkle meat with 8 shakes of Worcestershire
sauce and coat with flour.
Sauté until clear:
1 diced onion
½ pkt mushrooms
1 cube of butter
Add meat and brown. Can add more butter if
needed. Place in a crock pot with 2 beef bouillon
cubes and cover.
Cook on low for 4-5 hours, until meat is tender.
(Can use and electric skillet and cook for 2-3
hours)
Mix and add: (cook until warm)
1 can tomato paste (small)
1 c. sour cream
1 c. whipping cream
Annette’s Soup
2 T. butter
1 c. diced onion
1 c. diced celery
4-5 potatoes
3-4 carrots
½ head broccoli
3 chicken bouillon cubes
3 ½ c water
2 cans cream of chicken
1 lb. Velveeta cheese - cubed
Sauté butter, onion and celery until clear. Cut
potatoes, carrots and broccoli in bite size pieces
and cook 15 minutes or until just tender. In a large
pot dissolve bouillon cubes in water. Add cream
of chicken soup and Velveeta cheese and stir over
low heat until smooth. Add other ingredients and
heat through.
Banana Marble Jell-O
1 6oz. pkg of Jell-O - any flavor
1 ½ c. boiling water
2 c. ice cubes
1 c. cold orange juice or same flavor as
Jell- O
1 c. thawed Cool Whip
1 c. sliced bananas or other fruit
Dissolve Jell-O in boiling water. Place ice cubes
in a 2 c. measuring cup and fill with cold juice to
the 2 c. mark. Add to the Jell-O mixture (off
burner) and stir until slightly thick. Remove any
unmelted ice. Put in fridge.(5 minutes)
When it is slightly thinner than jelly take out 1 c. of
Jell-O and mix with 1 c. of Cool Whip in another
small bowl. Add fruit to remaining Jell-O and let
both sit in fridge for 5-10 minutes.
Take out and place in a small serving bowl in
layers - Jell-O, cream, Jell-O, cream (let sit in
fridge in between layers to solidify) Or place Jell-O
in a 9x9 dish or individual glasses and spread
cream on top. Put in fridge until ready to serve.
Hot Fudge Sauce
½ c. sugar
3 T. cocoa
1 ½ T. corn starch
pinch of salt
Mix together and add ½ c. water. Microwave 1 ½
minutes on high. Add 2 T. butter and 1 t. vanilla
and stir. Microwave till thick as desired.
Ham Potatoes
3 c. Southern Style Hash browns
sour cream
1 can cream of celery
1 can cream of chicken
ham cut in cubes
Mix together. Cook at 375 for 40 minutes. Stir
half way through and sprinkle cheese and bread
crumbs on top.
Chicken Tortellini
5 T. butter or margarine
6 T. flour
3 c. chicken broth
1 c. light cream
1 t. salt
pepper
5-6 c. frozen or fresh tortellini - cooked
1 c. cooked chicken - diced
½ c. Parmesan cheese
1 c. Mozzarella cheese
Melt butter and blend in flour. Stir broth into flour
mixture. Add cream. Cook until mixture thickens
and bubbles. Add salt and pepper to taste. Add
cooked tortellini and chicken. Pour into a 9x13
dish and sprinkle with cheeses.
Cook at 350 for 20 minutes or until bubbly and
golden.
Sour Cream Sugar Cookies
½ c. butter or margarine - softened
1 ½ c. sugar
2 eggs
1 t. vanilla
3 c. sifted enriched flour
1 t. salt
½ t. baking powder
½ t. baking soda
1 c. sour cream
Cream butter and sugar. Add eggs and vanilla
and mix. Add sour cream and flour mixture
alternately (flour first and last). Drop from
teaspoon.
Bake at 400 for 9-10 minutes. (Not browned on
top but done). Frosting can be white or colored.
Sugar Cookies
1 c. sour cream
½ t. baking soda
1 ½ c. sugar
3 eggs
½ t. salt
1 t. vanilla
1 c. melted shortening
1 t. baking powder
5 c. flour (about)
Beat soda into sour cream. Add sugar, eggs, salt,
vanilla, and shortening. Beat until smooth. Add
baking powder and flour and mix. Roll onto
floured board and cut into cookie.
Bake at 375 for 8 minutes. Cool and decorate.
Brown Bombers
1 1/4 c. flour
½ t. baking powder
½ t. salt
1/3 c. cocoa
1 1/4 c. sugar
1 egg - beaten well
½ c. milk
1 ½ t. vanilla
1/3 c. shortening - melted
1/3 c. butter - room temperature
2 c. oatmeal
Sift flour, baking powder, salt, cocoa and sugar.
Combine beaten eggs, milk and vanilla. Add
cooled shortening and butter. Mix thoroughly with
dry ingredients. Stir in rolled oats. Drop by
teaspoonful onto a sprayed cookie sheet.
Bake at 350 for 8-12 minutes.
First Lady’s Chocolate Chip Oatmeal Cookies
Cream together:
1 c. Crisco
½ c. sugar
1 c. brown sugar
Add and mix:
1 t. vanilla
2 eggs
Add(already mixed in another bowl):
1 ½ c. flour
1 t. salt
1 t. baking soda
Mix and add:
2 c. oats
chocolate chips
Bake at 350 for 7-10 minutes.
Oatmeal Chocolate Chip Cake
1 3/4 c. boiling water
1 c. uncooked oatmeal
Pour water over oatmeal and stir until
incorporated. Let sit until cool.
Add:
1 c. brown sugar
1 c. white sugar
1 stick of butter of ½ c oil
2 eggs
1 3/4 c. unsifted flour
1 t. soda
½ t. salt
1 T. cocoa
3/4 c. nuts
1 12oz. pkg chocolate chips
Use half of chocolate chips in the batter and
sprinkle remaining chips and nuts on top.
Bake at 350 for 30-35 minutes.
Snicker Doodles
Cream together:
1 ½ c. sugar
½ c. butter - softened but not melted
1 t. vanilla
2 eggs
Add and mix:
2 3/4 c. flour
1 t. cream of tarter
½ t. soda
1/4 t. salt
In separate bowl combine:
4 T. sugar
4 t. cinnamon
Roll cookie dough in 1 inch balls and roll in sugar
mixture. Place on pan and bake at 400 for 8-10
minutes.
Applesauce Cookies
1 c. shortening
1 3/4 c. sugar
1 3/4 c. applesauce
1 3/4 t. soda
3/4 t. cloves
3/4 t. cinnamon
1 t. salt
4 ½ c. flour
2 eggs
1 pkg. chocolate chips
Mix and bake at 375 for 10 minutes.
Skore Cake
yellow cake mix
small box of chocolate pudding
2 c. warm water
2 eggs
Mix together and bake at 350 for 25-30 minutes.
Cool completely.
Frosting:
1 cube of butter - softened
1 c. powdered sugar
2 egg yolks
regular size Cool Whip
4 Skore candy bars
Mix softened butter with powdered sugar. Add
egg yolks and Cool Whip. Spread on cooled cake.
Crush candy bars and sprinkle over frosted cake.
Keep cake in fridge.
Soft and Chewy Peanut Butter Cookies
2 c. flour
½ t. baking soda
1/4 t. salt
1 1/4 c. brown sugar
1 1/4 c. white sugar
1 c salted butter
3 large eggs
1 c. creamy peanut butter
2 t. vanilla
1 pkg. chocolate chips
In a medium bowl combine flour, soda, and salt.
Mix well with a wire whisk.
In a large bowl blend sugars at medium speed.
Add butter and mix to form a grainy paste. Add
eggs, peanut butter, and vanilla and mix. Add
flour at low speed. Do not over mix. Add
chocolate chips and drop onto a cookie sheet.
Bake at 300 for 18-22 minutes. Transfer cookies
immediately.
Pumpkin Chocolate Chip Cookies
1 c. oil
2 t. vanilla
2 eggs
1 large can spiced pumpkin
2 t. soda
1 t. salt
2 t. cinnamon
2 t. baking powder
2 t. nutmeg
2 t. pumpkin spice
3 c. sugar
5 c. flour
1 pkg chocolate chips
Add all wet ingredients and then dry. Mix
thoroughly and add chocolate chips.
Bake at 350 for 10-12 minutes.
Chicken Zucchini Casserole
6 c. chopped zucchini
1/4 c. chopped onion
1 ½ c. grated carrots
1 t. sage
1 t. salt
1 can cream of chicken
1 t. pepper
1 lb. cooked chicken-cubed
1 c. sour cream
1 box Stove Top Stuffing
1 cube butter-melted
Boil vegetables and seasonings in 2 cups
chicken broth. Boil 5 minutes only. Drain
vegetables and mix with soup, cooked chicken
and sour cream.
Melt butter and pour over bread crumbs and
seasoning packet. Spread ½ of stuffing mixture
on bottom of a 9x13 dish. Pour chicken mixture
over and sprinkle remaining dressing on top.
Cook at 325 for 30 minutes.
Mint Chocolate Chip Bundt Cake
6 oz. pkg chocolate chips
2 t. mint extract
1 chocolate cake mix
1 small package chocolate pudding
4 eggs
½ c. oil
½ c. water
2 c. sour cream
Pour mint extract over chocolate chips and let sit.
Mix all other ingredients. Fold in minted chocolate
chips. Thoroughly grease and flour bundt pan and
pour mixture in.
Bake at 350 for 40 - 60 minutes. (It depends on
how moist cake mix is) Check with toothpick.
Yummy Chocolate Balls
1 large container Cool Whip
3 large Hershey with Almond candy bars
Vanilla Wafer crumbs
Melt chocolate. Let cool slightly. Fold in Cool
Whip and refrigerate for several hours. Roll into
small balls the size of walnut shells. Roll balls into
Vanilla Wafer crumbs and keep in freezer.
Fiesta Rice Quesadillas
1 ½ c. water
1 ½ c. instant white rice, uncooked
1 - 10 oz. can chunk chicken - drained, shredded
1 - 15 oz. jar cheese and salsa dip
2 - 15 oz. cans black beans - drained & rinsed
1 pkg. taco seasoning mix
2/3 c. water
1 pkg. flour tortillas (8 - 8" tortillas)
1 c. shredded Colby-jack cheese
Bring 1 ½ c. water to boil. Stir in rice and remove from
heat. Cover and let stand for 5 minutes. Stir in chicken
and dip. Stir constantly until hot. Cover to keep warm.
In another saucepan, combine beans, taco seasoning mix
and 2/3 c. of water. Bring to boil. Cover and keep warm.
Place two tortillas on cookie sheet. Spoon 1 c. rice
mixture on each tortilla and spread to the edges. Top
with second tortillas and 1 ½ c. bean mixture. Spread to
edges. Repeat with the third tortilla and remaining rice
mixture. Top with a fourth tortilla and ½ c. cheese. Bake
at 375 for 7-8 minute or until cheese is melts.
Sloppy Joes
1 lb. ground beef
1 can tomato soup
1/4 c. chopped onion (can used dried, minced)
2 ½ t. Worcestershire sauce
2 ½ t. prepared mustard
2/3 t. salt
brown sugar – to taste
Brown and let simmer for 5 minutes.
Mom’s Chili
1 1lb ground beef
½ pkg chili seasoning mix
small can tomato juice
1 can kidney beans - drained
1 can tomatoes - undrained & cut up
Cook ground beef and drain. Add ½ of the Chili
package and ½ c. water. Let simmer on low until
water soaks into meat. Add kidney beans and
tomatoes. Add tomato juice to taste and
consistency. Simmer, uncovered for 15 minutes.
Serve with sour cream.
Swiss Steak
½ c. flour
1 t. salt
2 lbs round steak
3 T. shortening
1 can beef consume
½ c. water
1/4 c. catsup
1 t. prepared mustard
1 medium onion - thinly slices and separated into rings
Cut round steak into 6 or 8 pieces. Combine flour and
salt. Using edge of plate, pound flour into both sides of
round steak pieces. Heat shortening in a large skillet.
Add steak and brown on both sides. Reduce heat.
Add consume, water, catsup, mustard, and onions.
Lightly cover pan. Simmer slowly, at 325, for 1 ½ hours
or until meat is tender. Can add water to keep moist.
About 20 minutes before cooking time is up add ½ lb of
sliced mushrooms.
Can cook in crock pot. High for 3-4 hours or low for 4-5
hours.
Tortilla Pinwheels
1 c. sour cream
1 - 8 oz. cream cheese - soft
1 can green chili’s - mild
1 can chopped, black olives
1 c. grated cheddar cheese
½ c. chopped green onion
garlic powder to taste
1 pkg flour tortillas
Blend sour cream and cream cheese. Add chili’s,
olives, cheese, green onion, and garlic powder.
Spread on tortillas and roll. Wrap individually in
plastic wrap and put in refrigerator for at least 1
hour. Take out and slice into small pieces. Serve
with salsa.
Crock- Pot Italian Chicken
3/4 cube butter - melted
1 pkt Italian dressing mix
3 chicken breasts
1 can cream of chicken
2-3 large spoonfuls of cream cheese
Place butter, chicken and Italian dressing in crockpot and cook on high for 3-4 hours or on low for 45 hours.
Take chicken out of crock-pot and let cool enough
to shred. Combine cream of chicken soup and
cream cheese with drippings in crock-pot. Put
shredded chicken back in crock-pot and cook for
½ hour more. Can add a little milk to thin mixture.
Serve over cooked rice.
Homemade Chicken Noodle Soup
1 whole chicken
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
cracked pepper
2 cans cream of chicken soup
1 chicken bouillon cube
1/4 c. evaporated milk or ½ c. whole milk or ½ c.
cream
1 pkg wide egg noodles or homemade noodles
Place first 5 ingredients in a large pot. Pour 8 c. of
water in and cover. Boil for 1 hour.
Take chicken out and cool. Take vegetables out
and blend. (Can leave whole) Add cream of
chicken soup, bouillon cube, and milk. Add
blended vegetable mixture. Simmer and stir until
thickened.
Add wide egg noodles and let cook. If using
homemade noodles, cook before adding to the
soup. Pull chicken off bones and add to soup.
Hamburger Soup
1 lb ground beef
1 c. onions - chopped
1 c. carrots - cubed
1 c. potatoes - cubed
1 c. celery - chopped
4 c. water
2 beef bouillon cubes
salt to taste
6 ripe tomatoes - pealed or 1 can stewed
tomatoes
Brown ground beef and drain off fat. Add onions
and cook 5 minutes. Add other vegetables and
water, and cook for 30 minutes or until vegetables
are tender. Add tomatoes and cook 15 minutes
more.
Sour Cream Potatoes
2 cans cream of chicken soup
2 c. sour cream
1/3 c. chopped onions
½ c. melted butter or margarine
1 c. grated cheddar cheese
1 - 32oz. pkg frozen cubed or shredded potatoes
Topping:
2 c. Corn Flakes
2 T. melted butter
Combine soup, sour cream, onions, butter and
cheese. Blend in potatoes and pour into a 9x13
dish. Crush Corn Flakes and combine with melted
butter. Sprinkle mixture over potatoes.
Bake at 350 for 30 minutes.
Carrot Casserole
14-15 carrots
3/4 c. mayonnaise
1 T. onion - grated
1 T. horseradish
1 T. sharp cheddar cheese - grated
1 piece of buttered bread
Cut carrots lengthwise and in half. Cook until not
quite done. Place in a 9x9 dish. Mix the
mayonnaise, onion, horseradish, and cheese
together and spoon on top of carrots. Sprinkle
buttered bread crumbs and additional cheese on
top.
Bake at 350 for 30 minutes. I like to double the
topping recipe.
Creamed Peas and Potatoes
3 - 4 potatoes
peas - cooked
Boil potatoes for 25-40 minutes; until tender.
Cool, peel, and cube.
White Sauce:
8 T. butter
8 T flour
1 t. salt
dash of pepper
4 c. milk
Melt butter and mix flour in with a wire whisk.
Slowly incorporate milk, and salt and pepper. Mix
and thicken over heat. Add cooked peas and
potatoes right before serving.
Cheesy Mexican Dip
1 big pkg Mexican Velveeta cheese
1 regular pkg Velveeta cheese
1 1lb ground beef
minced onion - to taste
1 - 15 oz. can Mexican stewed tomatoes
½ can green chili salsa - Ortega
1 can diced green chilies
Brown ground beef with the onion and drain. Melt
Velveeta over the stove, stirring constantly. Put all
ingredients in crock-pot and heat through. Serve
with tortilla chips.
*Note - I don’t add green chili salsa and green
chilies.
Banana Nut Cake
1 ½ c. sugar
½ c. shortening
2 eggs
1 c. mashed bananas
4 T. sweet or sour milk
2 c. flour
½ t. salt
1 t. soda in ½ c. hot water
1 c. nuts
1 t. vanilla
Pre-heat oven to 350. Cream shortening and
sugar. Add eggs and beat well. Add bananas,
milk, flour, salt, soda mixture, nuts and vanilla.
Mix well. Bake in loaf pan for 45-55 minutes or
bake in muffin tins for 20 minutes. Makes 24
muffins.
Pumpkin Bread
4 eggs
2 c. pumpkin
3/4 c. oil
1 c. water
3 c. sugar
1 t. cinnamon
1 t. cloves
1 t. nutmeg
3 1/3 c. flour
2 t. baking soda
1 ½ t. salt
½ t. baking powder
2 c. chocolate chips
Topping:
½ c. brown sugar
½ c. oatmeal
1/4 c. softened butter
1 t. vanilla
½ c. chopped no
Mix all but the chocolate chips with a mixer. Stir in
chocolate chips. Pour into 4 medium loaf pans. Sprinkle
on topping. Bake at 325 for 1 hour. Test with toothpick.
Carrie’s Fruit Dip
1 - 14 oz. can sweetened condensed milk
1 - 8 oz. pkg cream cheese
1 - 12 oz. Cool Whip
Blend condensed milk and cream cheese
together. Fold in Cool Whip. Serve with fruit as a
dip or as a topping.
Butterscotch Bubble Loaf
18-20 Rhodes pan rolls - cut in half
1 small box butterscotch pudding
½ c. brown sugar
½ c. butter or margarine
½ c. chopped pecans
Spray bundt pan. Cut semi-thawed Rhodes rolls
in half. Dip in dry pudding mix until covered.
Arrange rolls in pan, sprinkling with pecans in
between each layer. Sprinkle remaining pudding
mix over the top.
In a small saucepan combine brown sugar and
butter. Heat together until butter is melted and a
syrup is formed. (Can microwave for about 1 ½
minutes). Pour over rolls and cover with plastic
wrap. Let raise until double in bulk. (2-3 hours)
Bake at 350 for 30-35 minutes. As soon as you
take the rolls out of the oven, loosen the sides of
the pan with a knife and invert the pan onto a
serving plate.
Super Nachos
1 lb lean ground beef
1 pkg taco seasoning mix
½ c. water
1 can jalapeno bean dip(or another can of beans)
1 can refried beans
½ c. shredded Monterey jack cheese
½ c. shredded cheddar cheese
1 c. shredded lettuce
2 medium tomatoes
guacamole
sour cream
olives, sliced
Tortilla chips
Brown meat and drain. Add seasoning mix and water.
Bring to a boil, reduce heat, and simmer for 10-15
minutes. Spread bean dip and refried beans on the
bottom of a 9x13 pan. Top with seasoned meat and
cheeses. Broil 5-7 minutes, until cheese is bubbly and
lightly brown.
Around edge of pan arrange a border of lettuce and
tomatoes. Place a mound of guacamole in the center and
top with sour cream and olives. Serve with chips.
Guacamole Dip
2 small rip avocados - cut up
1 ripe tomato - peeled and cut up
½ c. mayonnaise or sour cream
½ small onion
1 t. salt
Place ingredients in a blender and blend until
smooth. Cover and chill 1 hour.
Indoor S’mores
8 c. Golden Grahams cereal
1 ½ c. milk chocolate chips
6 c. miniature marshmallows
5 T. butter or margarine
1 t. vanilla
1/4 c. light corn syrup (optional)
Melt 5 c. marshmallows (save 1 c. for later),
chocolate chips, butter and corn syrup in a 3-quart
saucepan over low heat, stirring occasionally.
Remove from heat. Stir in vanilla. Butter a 9x13
pan.
Pour Golden Grahams cereal into a large bowl.
Pour marshmallow mixture over cereal; stir until
evenly coated. Stir in remaining marshmallows.
Press mixture into pan. Cool at least 1 hour or
until firm. Cut into 24 bar
Mrs. Fields Chocolate Chip Cookies
1 c. sugar
2 ½ c. brown sugar
4 sticks margarine
6 c. flour
3 eggs
1 ½ t. baking soda
1 ½ t. salt
2 T. vanilla
4 c. chocolate chips
Mix together sugars and eggs. Add vanilla and
dry ingredients and mix. Add chocolate chips.
Bake at 350 for 9 minutes.
Brownies
4 eggs
2 c. sugar
2/3 c. oil
2 t. vanilla
1 t. salt
6 T. cocoa
1 ½ c. flour
Mix together and pour in a greased pan. Bake at
325 for 30 minutes.
Baked S’mores
8-10 graham crackers
1 brownie mix
1 c. chocolate chips
1/3 c. peanuts
3 c. mini marshmallows
Lay graham crackers on the bottom of a sprayed
9x13 pan. Prepare brownie mix as directed on the
box. Pour mixture over the graham crackers.
Cook as directed on the box.
After brownies are cooked sprinkle marshmallows,
peanuts and chocolate chips on top and place
back in oven for 3-5 minutes or until slightly
browned.
Grandma McEwan’s Lace Cookies
1/4 c. butter
1 c. brown sugar
1 egg
½ t. baking powder
1 t. vanilla
1 c. chopped pecans
1/4 c. flour
Cream butter and brown sugar very well. Add
beaten egg, vanilla and nuts. Add dry ingredients
gradually. Drop from teaspoon on greased cookie
sheet several inches apart. (They spread during
baking) Use ½ teaspoon for each cookie.
Bake at 350 for
minutes. Leave 1 minute on
pan before removing. Use Teflon cooking sheet.
Chocolate Chip Cornflake Cookies
1 c. white sugar
1 c. brown sugar
1 c. shortening
2 eggs
2 -3 T. milk (if needed)
2 c. flour
2 t. soda
½ t. baking powder
1 t. salt
1 t. vanilla
1 ½ c. oatmeal
½ c. nuts (optional)
1 c. coconut
1 c. cornflakes
1 pkg chocolate chips
Mix together. Drop on an ungreased cookie sheet.
Bake at 350 for 10 minutes.
Peanut Butter Bars
3/4 c. sugar
3/4 c. brown sugar
3/4 c. butter - softened
½ T. vanilla
3/4 t. baking soda
1/4 t. salt
Cream together and add:
2 eggs
3/4 c. peanut butter
1 ½ c. oats
1 ½ c. flour
Mix well and spread into a greased and floured
jelly roll pan. Bake at 325 for 15-20 minutes or
until cooked through.
When completely cooled, top with chocolate
frosting.
Cinnamon Cake
1 yellow cake mix
3/4 c. oil
½ c. sugar
1 c. sour cream
4 eggs - add one at a time
3 T. brown sugar
2 t. cinnamon
In a large bowl combine and mix the cake mix, oil,
white sugar, sour cream, and eggs. In a separate
bowl combine brown sugar and cinnamon and set
aside. Grease and flour a bundt pan. Pour half
the cake mixture in the pan. Sprinkle brown sugar
mixture on and slightly marbleize with a knife.
Pour remaining cake mixture over and bake at 325
for 50-60 minutes. Check with a toothpick.
Lasagna
1 lb. ground beef, browned
1 jar spaghetti sauce
1 - 1 lb mozzarella ball - grated
1 pkg ricotta cheese
4 eggs
parmesan cheese
lasagna noodles
Cook noodles. Drain, rinse with cold water and let cool.
In a medium bowl mix 3/4 of the grated mozzarella, ricotta
cheese, 4 eggs and parmesan cheese.
In a 9x13 dish layer ingredients:
1 - sauce
2 - noodles
3 - sauce
4 - noodles
5 - cheese mixture
6 - noodles
7 - sauce
Top with remaining mozzarella and sprinkle with more
parmesan cheese. Bake covered at 350 for 45 minutes.
Mini Chocolate Chip Cookies
1 c. shortening
1 c. brown sugar
½ c. white sugar
2 eggs
1 t. vanilla
2 ½ c. flour
1 t. baking soda
1 t. salt
1 pkg. mini chocolate chips
Mix well. Roll in balls and bake at 350 for 11-12
minutes.
*I like to use these cookies to make ice cream
sandwiches with the kids.
Potato Salad
8 medium potatoes
12 eggs
green onions
1 c. Miracle Whip
2 t. sugar
2 t. salt
½ pt. whipping cream - whipped
1 t. vinegar
½ t. celery seed
½ t. prepared mustard
Boil potatoes, cool, peel and cut into bite size
chunks. Hard boil the eggs. Cool, peel and cut.
Combine with chopped green onion in a large
bowl.
In a medium bowl combine the remaining
ingredients to make the dressing. Incorporate with
potatoes, eggs and onions. Cover and let chill
until ready to serve.
Kenney’s Icebox Dessert
3 eggs
½ c. sugar
1 lemon
1 c. whipping cream - whipped
Vanilla Wafers
Cook egg yokes and sugar in a double boiler until
slightly thick. Grate the lemon and juice the lemon
and put aside. Whip the egg whites and cream.
Combine all the ingredients. Crush Vanilla Wafers
and place some on the bottom of a 9x13 dish.
Pour mixture over and sprinkle more Wafer
crumbs on top. Freeze.
Carmel Corn
1 c. Karo Syrup
1 c. brown sugar
1 c. white sugar
1 cube of butter
1 can Eagle Brand milk
Bring to soft ball stage. Drizzle over popped
popcorn and let set. Form into balls or leave flat
on a cookie sheet.
Cream Cheese Chocolate Dessert
Crust:
1 c. flour
2 T. sugar
½ c. margarine - melted
Mix and spread in a 9x13 pan. Sprinkle with ½ c.
chopped nuts. Bake at 350 for 15 minutes. Take out
and let cool.
Filling:
12 oz. cream cheese
½ c. powdered sugar
1 large Cool Whip
1 large box of instant chocolate pudding
1 large box of instant vanilla pudding
4 ½ c. milk
Blend together cream cheese, powdered sugar,
and ½ of large Cool Whip. Spread over crust. Mix
chocolate pudding and vanilla pudding with milk. Put over
layer of cream cheese. Refrigerate until firm. Spread
remaining Cool Whip on top and sprinkle with nuts.
Play Dough
1 c. flour
½ c. salt
2 t. cream of tarter
1 T. oil
1 c. water
food coloring
Combine in a pan to desired color. Stir over
medium heat until it globs together. Knead to
smooth out color.
Cheese Sauce for Vegetables
2 T. butter
2 T. flour
1 c. milk
1 c. shredded cheese
Melt butter. Add flour and stir. Add milk and stir
with a wire whisk until smooth. Stir in cheese until
melted and mixture is thick.
Maple Syrup
1 c. water
2 c. sugar
3/4 t. Mapleine (Crescent)
Add sugar to the boiling water. Stir until sugar is
melted and liquid is clear. Stir in the Mapleine.
Easy to double.
BBQ Sauce
½ c. water
1 c. ketchup
½ c. brown sugar
garlic powder - to taste
1 t. dry mustard
1/8 c. vinegar
1 T. butter
Combine in sauce pan and bring to a boil. Pour
over chicken, ribs etc....
Chicken or Turkey Marinade
1 c. soy sauce
1 c. salad oil
2 c. 7up or Sprite
1 ½ T. garlic powder
1 ½ T. horseradish
Marinade turkey or chicken parts overnight then
BBQ.
German Pancakes
6 eggs
1 c. milk
1 c. flour
Preheat oven to 450. Put 6 T. butter in a 9x13
pan or 2 round metal cake pans. Place pan in
oven just until butter is melted.
Blend eggs, milk and flour together until smooth.
Pour mixture into pan and bake for 15 minutes.
*Be sure to let the kids turn on the oven light and
watch the pancakes grow.
Potato Pancakes
6 medium size potatoes
½ medium size onion - grated
2 T. flour
2 eggs - beaten
1 ½ t. salt
1/4 t. pepper
2 T. minced parsley (optional)
3-4 T. butter or Crisco (for the griddle)
Wash and peel potatoes. Cover with cold water
and drain. Immediately grate potatoes and drain
water that collects on them. Add onions and mix.
Add flour, eggs, salt, pepper, nutmeg, parsley and
mix.
Heat butter on griddle or large frying pan. Cook 34 pancakes at a time until brown and crispy on
each side. Serve with applesauce.
Breakfast Casserole
6 slices white bread
1 lb. sausage - browned and drained
1 c. grated cheese
4 eggs - beaten
½ t. dry mustard
2 c. milk
Spray a 9x13 dish and layer with bread, sausage,
cheese. Combine eggs, dry mustard and milk.
Pour over casserole. Cover and refrigerate over
night. Bake uncovered , at 300 for 1 hour.
Chicken Cashew Casserole
1/3 c. onion - chopped
1 c. celery - chopped
2 T. butter
2 cans cream of chicken
1 can chicken broth
2 T. soy sauce
½ t. black pepper
2 c. chicken - cooked and cubed
1 ½ c. cooked rice
1 can dry chow mein noodles
3/4 c. split cashew nuts
Sauté onion and celery in butter. Add soup, broth,
soy sauce, pepper, chicken and cooked rice. Pour
into a 9x13 dish. Bake at 350 for 25 minutes.
Sprinkle top with cashews and chow mien noodles
and serve.
Orange Julius
1 can frozen orange juice concentrate
1 c. milk
4-5 t. sugar
1 ½ c. water
1 t. vanilla
12 ice cubes
Blend and serve.
South Dakota
1 pkg. semi-sweet chocolate chips
3 T. sugar
2 T. water
4 eggs - separated
1 c. cream
1 large angel food cake
Melt chips over low heat on stove top. Add egg
yolks in one at a time. Whip egg whites until stiff.
Whip cream and fold chocolate mixture and egg
whites.
Break angel food cake into good sized pieces and
spread into a 9x13 dish. Pour chocolate mixture
over. Cover and let sit in refrigerator for 24 hours.
Can serve in squares or in sherbert glasses.
Fruit Pizza
Crust:
½ c. margarine
½ c. Crisco
1 ½ c. sugar
2 eggs
2 3/4 c. flour
2 t. cream of tarter
1 t. baking soda
1/4 t. salt
Blend margarine, Crisco, and sugar together until
smooth. Add other ingredients and mix. Spread
on 1 11x14 cookie sheet or 2 pizza pans. Bake
at 400 for 10 minutes.
Frosting:
2 - 8oz. cream cheese, softened
2 c. powdered sugar
3 T. fruit juice
Beat until smooth. Spread on cooled crust.
Arrange fresh or canned fruit on top.
Breakfast Casserole
1 pkg cubed hash browns
2 lbs country sausage
4 eggs - beaten
1/4 c. milk
cheese
Brown sausage. Drain on a paper towel. Brown
hash browns in sausage grease. Put sausage and
hash browns in a sprayed 9x13 dish. Mix beaten
eggs, milk and cheese together and pour over the
sausage and hash browns.
Bake at 350 for 20 - 30 minutes.
Layered Taco Dip
2 cans bean dip
3 medium avocados
2 T. lemon juice
1/4 t. salt
1/4 t. pepper
1 c. sour cream
1 pkg. taco seasoning
½ c. mayonnaise
1 bunch green onions
1 firm tomato
cheese, olives
In a 9x13 dish spread bean dip. Mash avocado
and mix with lemon juice, salt and pepper.
Spread over bean dip. Mix taco seasoning with
sour cream and mayonnaise. Spread. Top with
cheese, onions, olives and tomatoes. Refrigerate
until ready to serve. Serve with tortilla chips.
Yams with Marshmallows
6 large sweet potatoes
brown sugar
butter
mini marshmallows
Scrub and slice sweet potatoes about 1/2" thick.
Boil until done. Layer sweet potatoes, brown
sugar, and butter in a casserole dish. Bake at 375
for 45 - 60 minutes. Top with mini marshmallows
and bake till light brown.
Yogurt Parmesan Chicken
8 boneless, skinless, chicken breasts
plain yogurt
2 c. crushed Ritz crackers
3 T. Parmesan cheese
2 t. garlic salt
1 t. salt
½ c. butter - melted
Wash and pat dry chicken breasts. Coat each
with plain yogurt. Combine crackers, cheese and
salt. Roll coated chicken in mixture and arrange in
a sprayed 9x13 dish. Drizzle with melted butter.
Bake at 350 for 30-45 minutes.
Apple Raspberry Jell-O
3 small pkgs raspberry Jell-O
1/3 c. sugar
3 c. hot water
1 pkg frozen raspberries (reserve juice)
2 c. grated Red Delicious apples
1 pint whipping cream
2-3 T. powdered sugar
½ t. vanilla
Combine raspberry Jell-O with sugar. Mix with hot
water until dissolved. Mix reserved raspberry juice
with enough cold water to make 2 ½ c. (Or a little
less). Add Jell-O to juice mixture. Combine
thawed raspberries and grated apples. Stir into
Jell-O, pour into a 9x13 dish and refrigerate. Stir
after 45 minutes.
Whip cream after adding powdered sugar and
vanilla. Spread over set Jell-O.
Lime, Pear Jell-O
1 large Lime Jell-O
1 3/4 c. hot liquid from pears
1 - 8 oz. softened cream cheese
1 bottle of pears
1 - 8 oz. Cool Whip
Mix Jell-O and hot pear liquid until dissolved. Set
aside.
In blender mix cream cheese and pears until
completely smooth.
Fold Cool Whip into Jell-O mixture and place in
decorative round bowl. Refrigerate until solid.
Slice pears and fan in a circle in the center of JellO.
Crock Pot Chicken and Rice
3 chicken breasts
1 c. rice
2 1/4 c. milk
½ pkg Lipton Onion Soup mix
1 can cream of chicken
salt and pepper
Combine rice, milk, soup mix, cream of chicken,
and salt and pepper. Pour over chicken in crockpot. Cook on low for 3-4 hours.
Grandma’s Chicken
8 boneless, skinless chicken breasts
8 slices of Swiss cheese (few holes)
1 cube butter - melted
2 cans cream of chicken
Stuffing mix (Pepperidge Farm - not cubes)
Place chicken in a buttered 9x13. Place piece of
cheese on top of each chicken breast. Pour soup
over chicken. Pour butter over stuffing mix and
sprinkle on top of chicken. Cover and bake at 350
for 1 ½ - 2 hours.
Glazed BBQ Chicken
4-6 chicken breasts
Soy Sauce
1 c. orange marmalade
1/3 c. Dijon mustard
1/4 c. plum jam
Arrange chicken in pan and sprinkle with soy
sauce. Mix marmalade, mustard and jam and
cover chicken with mixture. Bake 325 for 2 hours.
Teriyaki Chicken Wings with Honey Glaze
3 lbs. chicken wings
salt and pepper
garlic powder
Teriyaki sauce
Honey Glaze:
1 ½ c. honey
½ c. margarine or butter
1 c. chili sauce
6 T. lemon juice
3 t. dijon mustard
3 T. teriyaki marinade
Remove wing tip and layer in a 9x13 pan.
Sprinkle with salt and pepper and garlic powder.
Sprinkle with teriyaki sauce.
Combine glaze ingredients in a sauce pan and
simmer for 10 minutes.
Bake chicken without glaze at 350 for 20 minutes.
Pour most of the glaze over chicken and baste 2
or 3 times. Cook for 40 minutes turning once.
Taco Salad
ground beef
onion - chopped
1 taco seasoning packet
Brown ground beef with the onion. Drain and
prepare as directed on seasoning packet.
Mix together:
1 head of lettuce - chopped or shredded
1 can red beans
tomatoes - chopped
grated cheese
sliced olives
green onions - chopped
Add cooled meat to lettuce mixture. Add bag of
Taco Doritos just before stirring in the Ranch
dressing. Serve with rolls.
German Apple Pancakes
1 can apple pie filling
1/4 c. margarine
6 eggs
1 c. flour
1 c. milk
½ t. salt
Melt margarine; add pie filling and spread in
bottom of cake pan. Mix eggs, flour, milk, and salt
in a blender and pour over apples in pan.
Bake at 400 for 20 - 24 minutes. Serve with syrup.
Make Ahead Butterhorns
2 pkg. (1/4 ounce each) active dry yeast
1/3 c. warm water (110-115 degrees)
pinch of sugar
9 c. flour, divided
2 c. warm milk (110-115 degrees)
1 c. shortening
1 c. sugar
6 eggs
2 t. salt
4 T. butter or margarine, melted
In a small bowl, dissolve yeast in water and a pinch of
sugar. Set aside. In a large mixer or mixing bowl
combine 4 c. flour, milk, shortening, sugar, salt, yeast and
eggs. Beat for 2 minutes or until smooth. Add 5 cups of
flour to form a soft dough. Change beaters to a bread
arm on mixer and add around 3/4 cup more flour. Knead
with bread arm for 3 minutes. You know you have
enough flour when you can see the bottom of your mixer
while your dough is being mixed.
Turn onto a floured board knead once or twice. Place in a
greased bowl, turning once to grease top.
Punch down dough; divide into 5 equal parts. Roll each
into a circle and brush with melted butter. Cut each circle
into 8 pie shaped wedges; roll up each wedge from the
wide edge to the tip of the dough. Pinch to seal if desired.
Place rolls, tip down, on a greased baking sheet and
freeze. When frozen, place in freezer bags and keep
frozen until needed.
To bake, place on greased baking sheets; thaw 5 hours
or until double in size. Bake at 375 for 7-9 minutes or
until lightly browned. Remove from baking sheets and
serve immediately or cool on wire racks.
*For a change sprinkle cinnamon and sugar over the
butter or spread an orange sauce on each circle instead
of the butter. A glaze can be drizzled over the cinnamon
rolls or orange rolls. Cover and let rise in a warm place
until doubles (2-3 hours.)
Hershey Kiss Cookies
½ c. margarine
1/3 c. peanut butter
½ c. sugar
½ c. brown sugar
1 egg
1 t. vanilla
1 3/4 c. flour
1 t. soda
½ t. salt
Cream butter, peanut butter and sugars. Beat in
egg and vanilla. Add dry ingredients and mix.
Shape dough into 1 inch balls and roll in sugar.
Place on greased cookie sheet. Bake at 375 for 8
minutes. Remove from oven and put a Hershey
kiss on the cookie. Return to oven and bake 3
more minutes or until golden brown.
Frog’s Eye Salad
1/3 c. Acini Pepe pasta, uncooked
1 - 20 oz. can pineapple chunks, drained (reserve
1/4 c. juice)
1 3/4 c. milk
1/4 c. sugar
1 - 3.4 oz. vanilla instant pudding
1 - 8 oz. can crushed pineapple, drained
2 - 11 oz. cans mandarin orange segments, drain
2 c. frozen non-dairy whipped topping, thawed
3 c. miniature marshmallows
½ c. flaked coconut (optional)
Cook pasta 11 minutes. Rinse with cold water;
drain well. In large bowl, beat reserved pineapple
juice, milk, sugar and pudding 2 minutes. Gently
stir in pasta and remaining ingredients; cover.
Refrigerate at least 5 hours.
*Instead of pineapple chunks I use fresh grapes
and get the reserved pineapple juice from the can
of crushed pineapple.
Rice Krispies Treats
3 T. margarine
4 c. miniature marshmallows
6 c. Rice Krispies cereal
vegetable cooking spray
Melt margarine in a large saucepan on low heat.
Add marshmallows and stir until completely
melted. Remove from heat. Add Rice Krispies
cereal and stir until well coated. Coat 9x13 pan
with cooking spray. Using buttered spatula or
waxed paper, press mixture into pan. Cut into 2x2
squares when cool.
Pepsi Chicken
4 boneless, skinless chicken breasts
Sauce:
12 oz. Pepsi
½ c. BBQ sauce
½ c. ketchup
½ c. chopped onion
1/4 c. chopped green pepper
salt and pepper
garlic salt to taste
Pour sauce over chicken and bring to a boil.
Reduce heat and cook uncovered for 1 hour. Turn
chicken over after 30 minutes. Serve over rice.
Apple Jell-O
1 pkg. strawberry or raspberry Jell-O
2 apples
Fix Jell-O using box directions. When almost
solid, grate 2 apples over top. They should be
covered by Jell-O but stay floating on the top.
Chill until firm and serve.
Waffles
1 1/3 c. flour
2 t. baking powder
3 t. sugar
½ t. salt
3 egg yolks - beaten
1/3 c. vegetable oil
1 ½ c. milk
3 egg whites - beaten stiff
Measure dry ingredients into mixing bowl. Blend.
Combine egg yolks and milk. Stir into dry
ingredient. Stir in cooking oil. Carefully fold in egg
whites. Do not over mix. Pour approximately 1
cup batter onto the preheated grid. Close and
bake. Makes 4 waffles.
Poppy Seed Chicken
6-8 chicken breasts - cooked and diced
2 cans cream of chicken soup
1 c. sour cream
2 columns Ritz crackers - crumbled
2 T. poppy seed- or less
1 cube melted butter
Mix cream of chicken and sour cream. Add diced
chicken and pour into a 9x13 pan. Mix crackers,
poppy seeds and margarine and spread over
chicken mixture.
Bake at 350 for 30 minutes.
Poppy Seed Bread
3 c. flour
2 1/4 c. sugar
1 ½ t. salt
1 ½ t. baking powder
3 eggs
1 1/8 c. oil
1 ½ t. vanilla
1 ½ t. almond extract
1 ½ t. Molly Mcbutter
1 T. poppy seed
Glaze:
1/4 c. orange juice
3/4 c. sugar
½ t. vanilla
½ t. almond extract
½ t. Molly McButter
Mix all together. Pour into 3 medium sized loaf
pans. Bake at 350 degrees for 45 minutes. Poke
loaves with fork and pour glaze over loaves while
hot.
Chicken Tortilla Soup
4 chicken breasts - cubed
1 onion - chopped
2 cloves garlic - chopped
2 cans stewed tomatoes
1 - 4 oz. can mild minced chilies
2 c. frozen corn
1 can chicken broth & 1 can of water
2 cans beef broth
1/4 t. chili powder (optional)
2 t. Worcestershire Sauce
1 t. salt, pepper
1 t. cumin (optional)
dash of hot sauce
Sauté chicken, onion, and garlic. Combine remaining
ingredients in a large soup pot. Add meat mixture.
Simmer for 30-60 minutes. Serve with the following
(everyone adds their own to their bowl):
Avocados, chopped
Sour Cream
Monterey Jack cheese, shredded
Fresh lines (squeeze in juice)
White corn tortillas (cut 1/4 inch wide)
Bake at 350 degrees for 30 minutes.
Magic Cookie Bars
½ c. butter or margarine
1 ½ c. graham cracker crumbs
1 c. butterscotch chips
1 c. semi-sweet chocolate chips
1 c. flaked coconut
1 c. chopped nuts
1 - 14 oz. can sweetened condensed milk
Preheat oven to 350 (325 for glass dish). In 9x13
baking pan, melt butter in oven. Sprinkle crumbs
over butter. Top with baking chips, coconut, and
nuts. Pour sweetened condensed milk evenly
over mixture. Bake 25 minutes or until lightly
browned. Cool. Chill if desired. Cut into bars.
Store at room temperature.
Easy Chocolate Crackles
1 pkg. Devil’s Food Cake Mix
2 beaten eggs
1 T. water
½ c. shortening
powdered sugar
Combine cake mix, eggs, water and shortening.
Mix with a spoon until well blended. Shape dough
into balls the size of walnuts. Roll in powdered
sugar. Place on greased baking sheet. Bake at
375 for 8-10 minutes. Makes approximately 48
cookies.
Triple Chocolate Peanut Clusters
2 lbs. white chocolate
1 - 12 oz. pkg semi-sweet chocolate chips
1 - 12 oz. pkg milk chocolate chips
1 - 24 oz. jar unsalted dry roasted peanuts
Melt chocolate in electric skillet (large one) on
lowest setting or in top of large double boiler,
stirring constantly. Cool 5 minutes. Stir in
peanuts. Drop by tablespoonful onto waxed
paper. Cool completely. Wrap and refrigerate or
freeze until ready to serve.
*Can easily use twice the amount of peanuts.
Cheese Rolls
12 frozen Rhodes balls
1 cube butter - melted
1 pkg. grated Parmesan Cheese
2 T. parsley flakes
½ t. garlic salt
Let dough stand 1 hour until soft, yet still frozen in
center. Combine cheese, parsley and salt. Roll
dough ball in butter, then in cheese mixture. Put
on cookie sheet or any baking pan. Let rise 3
hours. Bake at 375.
Potato Soup
bacon
1 c. onion - chopped
½ c. celery - finely chopped
2 T. margarine
1 - 13 oz. can chicken broth
1 t. salt
dash pepper
2 c. potatoes - cubed
1 ½ c. milk
½ c. light cream (1/2 and 1/2)
1 t. chopped parsley
Cook bacon. Sauté onions and celery in butter
and bacon drippings until transparent but not
brown. Add chicken broth, salt, pepper, and
potatoes. Cover and bring to a boil. Reduce heat
and cook about 20 minutes or less, until potatoes
are tender. Add milk, light cream and parsley and
heat thoroughly. Add crisp bacon. Makes 5
servings.
Peanut Butter Fudge
1 ½ c. graham cracker crumbs
1 c. melted butter
1 ½ c. peanut butter
1 lb. powdered sugar
1 - 12 oz. milk chocolate chips
Combine first 4 ingredients. Mix until smooth.
Press into a 9x9 pan. Melt chocolate chips.
Spread over peanut butter mixture. Refrigerate
until firm.
White Chocolate Popcorn Balls
10 c. popped popcorn
4 ounces white chocolate chips
½ c. butter
4 c. miniature marshmallows
½ c. M&M’s
Combine popcorn, and white chocolate in a large
bowl. In a medium sauce pan, melt butter over
medium-low heat. Add marshmallows to butter
and stir until marshmallows melt and the mixture is
smooth. Pour over popcorn mixture. Toss until
well coated and add M&M’s. Shape into balls or
pour out on wax paper. Cool completely.
Spinach Salad
1 bag or bunch of fresh spinach
2-3 apples - chopped
½ bag Craisins
3-4 green onions - chopped
½ pkg. bacon - cooked & crumbled
1/4 c. slivered almonds - toasted (350 till
brown)
½ c. fresh Parmesan cheese - grated
Dressing
1 ½ c. sugar
2 t. dry mustard
2 t. salt
1 T. dry onion
3/4 c. vinegar (1/2 red wine & ½ cider)
2 c. salad oil
1 T. poppy seeds
Shake dressing well and set aside until you are
ready to serve. Use half the dressing for one
batch of salad. Pour over and toss.
Hot Fudge Sauce
1 cube butter
1 cup milk chocolate chips
1 can Sweetened Condensed Milk
Cook on low heat until melted. You may wish to
transfer to crock pot to keep it warm until ready to
serve. It is delicious served with peppermint ice
cream. Garnish with a bit of whipped cream
and a cookie.
(This recipe is very easy to double for a large
group)
Blender Pancakes
2 C. water
2 eggs
2 Tablespoons oil
1 teaspoon salt
2 Tablespoons Honey or Sugar (I use honey) Tip:
Add oil first, then honey, it comes out much easier
this way)
1 apple
Approximately 2 C. Flour (I use wheat)
1 Tablespoon Baking powder
In Blender on speed one: blend eggs, oil, salt,
honey and apple. Gradually add flour until batter
is right consistency. Add baking powder, mixing
just enough to mix through. Cook on hot griddle.
(350-400 degrees)
Serve with homemade syrup or fruit topping. The
instructor pureed a bottle of canned peaches in the
blender (with juice) and served with a dab of whipped
cream.
Bugle Goo
To 3 bags regular Bugles add any combination of
the following: mixed nuts, peanuts, cheerios, chex
cereal, pretzels, coconut, mixed nuts--about 1 cup
of each or any combination.
1 c. sugar
1 c. brown sugar
1 c. corn syrup
Mix well and add 1 cube butter. Boil for 3
minutes. Take off heat and add 1 can sweetened
condensed milk. Pour over buggle mix.
French Onion Soup
4 c. beef bouillon
3 c. thinly sliced yellow onions
¼ c. butter
1 ½ t. salt
¼ c. sugar
2 T. flour
1 c. grated parmesan cheese
Pour bouillon into Crock Pot. Cover and set
on high. Cook onions in skillet in butter. Cover
and cook for 15 minutes. Uncover and add salt,
sugar and flour mixture. Stir well. Add to crock
pot. Cook covered for 6-8 hours on low. (High for
3 hours). Sprinkle parmesan cheese on top
before serving.
Potato Flake Rolls
2 T. yeast
1/3 c. sugar
3 c. warm water
1 c. instant potato flakes
2/3 c. margarine or butter
2 eggs
1 T. salt
6-7 c. flour
Dissolve yeast and sugar in warm water.
Add all other ingredients. Knead until not sticky.
Let rise until double. Punch Down. Roll out and
cut into circle shapes. Let rise. Bake for 10-12
minutes.
Toffee Chocolate Chip Cookies
1 c. packed brown sugar
1 c. shortening
¼ c. honey
1 egg
2 cups flour
1 t. baking soda
½ t. baking powder
¼ t. salt
1 package 12 ounce mini chocolate chips
1 c. toffee chips
Heat oven to 350 degrees. Mix first 4
ingredients until smooth. Sift dry ingredients
together and stir a little at a time until dough is
mixed thoroughly. Add mini chips and toffee
chips. Drop from large cookie scooper on cookie
sheet. Bake 12 minutes. Do not over bake.
Sesame Seed Cookies
1 c. butter of margarine
1 c. brown sugar
1 tsp. vanilla
1 egg, unbeaten
½ c. toasted sesame seeds (Bake at 375 degrees
for 8-10 min.)
1 c. flour
¼ t. baking powder
¼ t. salt
Cream butter, sugar, vanilla and egg
together. Add cooled seeds. Add dry ingredients
and mix well. Drop in mounds on greased baking
sheet. Bake at 375 degrees for 8-10 minutes.
Cool slightly and remove from cookie sheet.
Makes about 3 dozen.
Dirt Cake
1. Crush with rolling pin several Oreo cookies
2. In large bowl mix well:
8 ounce softened cream cheese
1 cube butter
1 c. powdered sugar
3. Pour into blender: 3 c. milk
4. Add then blend:
6 ounces Instant chocolate pudding
5. Pour chocolate mixture into cream cheese
mixture. Fold until smooth.
6. Add 8 ounce tub of cool whip. Fold until
smooth.
7. Layer chocolate mixture with the Oreo cookies.
Repeat ending with Oreo crumbs or chopped nuts.
10 large servings. For children stick plastic
flowers or gummy worms on top of the Oreo
crumbs.
Swiss Chicken Cutlets
5 skinless, boneless chicken breasts. Pound each
to a ¼ inch thick with mallet. Place between two
pieces of waxed paper to do this. Sprinkle with
salt and dip into egg mixture. (2 beaten eggs in
blender poured into a bowl). Dip at 425 degrees.
You can freeze.
The Original Potato Salad
1 c. mayonnaise
2 T. vinegar
1 ½ t. salt
1 t. sugar
¼ t. pepper
4 c. cubed, cooked potatoes (5-6 medium
potatoes)
1 c. sliced celery
½ c. chopped onion
2 - 4 hard boiled eggs, chopped
Combine first 5 ingredients, stir in remaining
ingredients. Cover and chill. Makes 5 cups.
Yummy Cheese Sour Dough Bread
1 unsliced sourdough bread loaf
(preorder from bakery)
1 lb. Monterey Jack Cheese - Sliced
½ c. butter
½ c. chopped green onions
2 t. Poppy Seeds
Instructions:
1. Cut bread lengthwise and crosswise every 1 - 1
½
Delicious Breadsticks
Frozen dinner rolls
butter
seasonings
parmesan cheese
1. Thaw as many rolls as desired.
2. As soon as rolls have thawed, rolled them into
breadsticks.
3. Let the breadsticks rise as directed on
package.
4. Roll in butter and put butter onto the bottom of
your pan.
5. Sprinkle generously with Salad Sensation,
Seasoning Salt and parmesan cheese.
6. Bake as directed.
Cream Puff Layer
½ c. margarine
1 c. water
¼ t. salt
1 c. flour
Heat water and margarine until it boils. Add
salt and flour all at once and stir vigorously until
ball forms in center of pan, cool slightly. Add eggs
in one at a time, beating after each egg. Spread
into a 9x13 baking dish. Bake at 425 degrees for
15 minutes, then reduce temperature to 350
degrees for 20 minutes, or until golden brown.
1 large pkg instant vanilla pudding
1 - 8 ounce cream cheese
Mix pudding using ½ c. less milk than it calls
for. Beat into softenend cream cheese. Top with
an 8 ounce tub of cool whip. Using chocolate
syrup, marble top.
Chicken Breast Casserole Supreme
8 - 10 whole chicken breasts - cooked, cooled, and cut into pieces
2 cans of cream of chicken soup
1 ½ c. mayonaise
1 - 13 ounce of evaporated milk
2 T. lemon juice
2 T. minced onion
2 t. “Jane’s Crazy Salt”
2 ½ c. diced celery
3 c. cooked white rice
1 - 2 ounce jar of pimento
2 - 4 ounce cans of button mushrooms
Topping:
3 c. cornflakes
½ c. slivered almonds
½ c. butter, melted
Directions:
In a large mixing bowl combine the soup, mayonaise, milk,
lemon juice, onion, and salt. Mix well; set aside.
In another large mixing bowl combine the chicken, celery,
rice, pimento, and mushrooms. Fold into the soup mixture and mix
well.
Pour into a greased 9x13 dish. In a small bowl mix all
topping ingredients together and crumble over top of casserole.
Bake for 30 minutes at 375 degrees. Serves 12-15.
Luscious Lemon Cake
1 package lemon cake mix
Bake as directed in a 9x13 dish. Let cool to warm
and punch holes all over cake using a dinner fork.
1 - 3 ounce package lemon jell-o
1 c. boiling water
2 ½ c. diced celery
3 c. cooked white rice
1 - 2 ounce jar of pimento
2 - 4 ounce cans of button mushrooms
Topping:
3 c. cornflakes
½ c. slivered almonds
½ c. butter, melted
Directions:
In a large mixing bowl combine the soup,
mayonaise, milk, lemon juice, onion, and salt. Mix well;
set aside. In another large mixing bowl combine the
chicken, celery, rice, pimento, and mushrooms. Fold into
the soup mixture and mix well. Pour into a greased 9x13
dish. In a small bowl mix all topping ingredients together
and crumble over top of casserole. Bake for 30 minutes
at 375 degrees. Serves 12-15.
Yellow Butter Cake
¾ c. butter
1 ½ c. sugar
3 eggs
1 teaspoon vanilla
Cream mixture together until light and fluffy.
Combine:
2 ¼ c. flour
2 t. baking powder
½ t. salt
Add to creamed mixture, then add:
1 c. milk
Mix until blended and smooth. Grease and
flour a 9x13 pan, or two rounds. Bake in
preheated oven at 350 degrees for 35-40 minutes.
Mississippi Mud Brownies
2 cubes of butter
2 c. white sugar
4 eggs
3 t. vanilla
3 T. cocoa powder
2 c. flour
2 pinches of salt
1 c. chopped nuts (if desired)
Bake in a 350 degree oven for 20-25
minutes. Spread mini-marshmallows on top, stick
in oven for a few more minutes, or until
marshmallows are lightly toasted. Let cool.
Spread with chocolate frosting. (Betty Croker
frosting works great!)
Orange Bundt Rolls
3 cans refrigerated biskets
2/3 c. sugar
Rind from one large orange
½ c. butter, melted
Melt butter in microwave in measuring cup.
Stir in sugar and orange rind. Lighly spray bottom
of bundt pan. Place biskets in bundt pan (small
side facing down - like monkey bread). Pour
butter mixture over biscuits. Bake at 350 degrees
for 20-25 minutes or until golden brown. Let rolls
stand in pan for 5 to 10 minutes. Tip over on
serving plate.
Japanese Crumb Chicken
1 cube of butter
Dijon Mustard
Garlic Powder/salt
Combine to make a paste.
Japanese Bread Crumbs (Panko)
Shreaded Parmesan Cheese
Parsley Flakes
Mix together in medium sized bowl. Mix two
parts crumbs to 1 part cheese
(2 c. crumbs, 1 c. cheese).
Pound chicken breasts with meat tenderizer
and then dip chicken breasts (boneless) into butter
paste. Then coat with crumb mixture. Place in
greased baking pan. Bake for 30 minutes at 400
degrees.
“Chips and Bits” Brownies
1 c. butter
4 squares semi-sweet chocolate
2 c. sugar
4 eggs
2 t. vanilla
1 ½ c. flour
1 c. chocolate chips
1 ½ c. toffee bits
Melt butter and semi-sweet chocolate. Stir in
sugar. Add eggs, vanilla and flour. Pour into a
9x13 dish and sprinkle with chocolate chips and
toffee bits. Bake at 350 degrees for 40-50
minutes.
Chocolate Éclair Dessert
Graham Crackers
2 small French Vanilla pudding - instant
3 ½ c. milk
1 - 8 ounce Cool Whip
Frosting:
1 ½ c. powdered sugar
5 T. Cocoa
3 T. milk
2 T. oil
1 t. vanilla
Place whole Graham crackers in bottom of a
9x13 pan. Mix pudding and milk. Fold in Cool
Whip. Spread half of the mixture over the graham
crackers. Add another layer of crackers and
spread remaining half of mixture over them. Top
with third layer of crackers. Frost top layer of
graham crackers quickly because glaze sets up
fast. Let sit overnight or all day in refrigerator.
Homemade BBQ Beef
2 T. Liquid Smoke
1 c. ketchup
¼ c. Worcestershire Sauce
¼ c. apple cider vinegar
1 c. packed brown sugar
1 T. chili powder
1 t. celery seed
½ c. water
Mix together and pour over roast in crock-pot.
Cook on low for 9 hours. If using leftover roast,
cook for only 4 hours.
Bul Gogi Marinade
8 chicken breast
New York or Sirloin Steak
8 T. soy sauce
6 green onions - chopped with ½ green
4 T. sesame oil
6 T. brown sugar
4 T. sesame seeds
1 t. ground ginger
1 t. ground pepper
Marinade choice of meat in above mixture for
24-48 hours, then grill. Make sure to use a plastic
bowl for the marinade - not a metal bowl.
Chicken Parmesan
4 chicken breasts
1 c. seasoned bread crumbs
¼ c. parmesan cheese
2 eggs
2 T. water
Cooking oil
4 slices of provolone or mozzarella cheese
Spaghetti noodles
Spaghetti sauce
Combine crumbs and parmesan cheese in
bowl. Wisk eggs and water together. Dip chicken
breast in egg mixture and coat with crumb mixture.
Brown breaded chicken in hot oil. Spread thin
layer of spaghetti sauce on cookie sheet or baking
pan and place chicken on sauce. Spoon a
tablespoon of sauce on each chicken breast and
top with cheese. Bake at 350 degrees until
chicken is no longer pink and cheese is melted.
Serve on Spaghetti and sauce.
Zucchini Bread
1 c. oil
2 c. sugar
3 eggs
3 t. vanilla
2 c. raw zucchini - shredded
3 c. flour
1 t. soda
1 t. salt
3 t. cinnamon
¼ t. baking powder
Combine oil, sugar and eggs in large mixing
bowl. Beat well. Blend in vanilla and zucchini. Sift
dry ingredients together. Add to oil mixture and
blend well. Pour batter into 2 greased and floured
loaf pans (8x4x3). Bake at 350 degrees for about
1 hour or until loaves test done.
Blonde Brownies
1 c. sifted flour
½ t. baking powder
½ t. salt
1/3 c. butter or margarine
1 c. brown sugar - packed
1 egg
1 egg yolk
1 t. vanilla
½ c. nuts - chopped
½ c. chocolate chips
In a small bowl, sift flour with baking powder
and salt. Set aside. Melt the butter in a large
saucepan and remove from heat. Add brown
sugar, stirring until dissolved. Cool. Add egg, egg
yolk, and vanilla. Beat well. Stir in sifted
ingredients and the nuts. Mix well. Spread batter
in greased 9 inch square pan. Sprinkle chocolate
chips over the top. Bake at 350 for 25-30 minutes.
Olive Garden Italian Salad Dressing
½ c. white vinegar
1/3 c. water
1/3 c. vegetable oil
¼ c. corn syrup
2 ½ T. Romano cheese - grated
2 T. dry pectin
2 T. egg - beaten
1 ¼ t. salt
1 t. lemon juice
½ t. minced garlic
¼ t. dried parsley
Pinch of oregano
Pinch of red pepper flakes
Combine all ingredients in blender for 30
second. Chill for 1 hour. Makes 1 ½ cups.
Chicken Salad
Combine and refrigerate:
2 c. small shell macaroni - cooked and drained
1 c. Kraft Coleslaw Dressing
1 c. miracle whip
Before serving add:
4 c. chicken breast - cooked and diced
1 c. water chestnuts - diced
½ T. grated onion
½ c. pimentos (optional)
2 c. chunk pineapple
2 c. unpeeled apples - diced
2 c. red grapes - seedless
2 c. celery - diced
1 ½ c. cashews
Serves 20 - 25
Breakfast Casserole
¼ c. butter
½ lb. Fresh asparagus - broken into 1 ½ inch pieces
1 small to medium red bell pepper - chopped
1 small to medium onion - chopped
1 loaf of French bread cubed - 8 cups
2 c. cheddar cheese - shredded
1 c. ham - cubed
Beat together:
¼ c. honey
8 eggs
2 ½ c. milk
½ t. salt and pepper
Sauté butter, asparagus, pepper and onion 3 to 5
minutes, spray a 9x13 pan. Layer bread, ham and 1 c.
cheese, sautéed vegetables. Pour egg mixture over and
then sprinkle with remaining cheese. Refrigerate
overnight. Bake at 350 degrees, uncovered, for 45-50
minutes. Hint: So that the vegetables on top don’t dry
out while cooking, lay foil loosely over for the last 15-20
minutes.
Almost Homemade Ice Cream
½ gallon pineapple sherbet - softened
8 ounce Cool Whip
1 - 10 ounce package frozen strawberries with
juice
2 bananas, diced
Mix together and freeze.
Pumpkin Cheesecake
Crust:
1 ½ c. graham cracker crumbs
1 T. sugar
5 T. melted butter
Filling:
3 - 8 ounce packages of cream cheese, softened
1 c. sugar
1 c. canned pumpkin
½ t. cinnamon
¼ t. allspice
1 t. vanilla
3 eggs
¼ c. nutmeg
Combine and stir well enough to coat but not so
much that it will turn to paste. Press on the bottom of
spring-form pan and 2/3 c. up the sides. Bake at 350 for
5 minutes only. Take out and set aside.
Combine cream cheese, sugar and vanilla. Mix
until smooth. Add pumpkin, eggs, and spices and beat
until smooth and creamy. Pour into crust and bake at 350
degrees for 70 minutes. Let cheesecake come to room
temperature. Put in refrigerator to chill, then take side off.
Shredded Beef Burrito
1 ½ - 2 lb. Roast
1 package taco seasoning
3 c. cooked rice
1 can refried beans
1 can sliced olives
2 c. cheddar cheese
1 c. salsa
10 burrito size tortillas
Place roast in crock-pot with taco seasoning.
Cook on low for 6 hours. Shred beef. Combine
salsa and rice. Assemble burrito by spreading
beans down center of tortilla, followed by rice
mixture, beef, cheese and olives. Fold ends of
tortilla up, followed by the sides and wrap in
aluminum foil. Bake at 350 degrees for 20
minutes. For a crispy burrito don’t wrap in foil. If
frozen, bake at 375 degrees for 40 minutes. Take
foil off and bake for 10-15 minutes. Top burrito
with lettuce, sour cream, olives, etc…
Rice Pudding
Combine:
3 c. cooked rice (1 ½ c. uncooked)
3 c. milk
½ c. sugar
2 T. butter
¼ t. nutmeg
Cook over medium heat until thickened about 30 minutes, stirring often. Then add 1 t.
vanilla. Pour into dessert dishes. Sprinkle with
additional nutmeg if desired. Serve hot or cold.
Yield: 8 servings.
Broccoli Salad
¾ c. mayonnaise
3 T. vinegar
¾ c. sugar
Make and set aside.
4-5 heads of broccoli
2 bunches of green onions
shredded cheese - Cheddar and Swiss
Bacon Bits
Blend together and serve.
Famous Shoestring Potatoes
7 large potatoes - peeled and cut into shoe strings
4 T. butter
1 pint whipping cream
1-2 grated cheddar cheese
Salt and pepper
Layer potatoes, butter, salt and pepper,
cheese and ½ of the whipping cream. Repeat.
Cook in lightly buttered 9x13 dish, covered
for 1 hour and 40 minutes at 375 degrees. I like to
sprinkle more cheese on tip when it comes out of
the oven.
Taco Salad
Ground beef
Onion - chopped
1 taco seasoning packet
Brown ground beef with the onion. Drain and
prepare as directed as directed on seasoning
packet.
Mix together:
1 head of lettuce - chopped or shredded
1 can red beans
Tomatoes - chopped
Grated cheese
Sliced olives
Green onions - chopped
Add cooled meat to lettuce mixture. Add bag
of Taco Doritos just before stirring in the Ranch
Dressing. Serve with rolls
Chinese Coleslaw Salad
Dressing:
4 T. sugar
3 T. soy sauce
2 T. white vinegar
½ c. Mazola oil
½ t. pepper
2 packages chicken or oriental Ramen seasoning
pkts.
Combine and put in large glass serving bowl:
1 large cabbage
1 bunch green onions, chopped fine
2 cups cooked chicken, shredded - (3 breasts)
Toast in 375 degree oven until light brown:
2 pkgs Ramen Noodles, broken up into pieces
4 T. sunflower seeds
4 T. sliced almonds
When ready to serve combine all ingredients
together.
Ribbon Jell-O Salad
1 - 6 ounce package of cherry, orange, lemon,
lime, and raspberry
Chili Sauce Block
1 - 8 ounce cream cheese
1 jar “Homemade Chili Sauce
Pour Chili sauce over cream cheese on
serving tray. Serve with “Lays” chips or Wheat
thins. Excellent for an appetizer.
Chicken Marinade Sauce
½ c. soy sauce
½ c. oil
½ c. Sprite
Combine into large plastic bag, add chicken
pieces and let sit. Cook on the barbeque.
Fruit Sauce
Mix in Blender:
2/3 c. sugar
1 t. dry mustard
1 t. paprika
¼ t. salt
1 t. celery seeds
Add slowly:
1 c. salad oil
Continue adding:
1 t. grated onion
1/3 c. honey
1/3 c. sugar
1 T. vinegar
4 T. lemon juice
Blend until smooth. Serve at room
temperature.
Orange Sauce for Angel Food Cake
4 egg yolks beaten
1 c. sugar
Juice or pulp from 2 oranges
1 T. flour
½ pint whipping cream, whipped
Stir and cook until thickened. Cool, then fold
in whipping cream. Serve over Angel Food Cake
or plain white cake.
Banana Bread Frosting
¾ c. butter
1/3 c. canned milk
3 t. vanilla
¾ c. brown sugar
3 ½ c. powdered sugar
Make bread and bake. Top onto bread while
it is still warm.
Spinach Salad
1 bag of baby sized spinach
¾ lb. Bacon
1 c. fresh mushrooms, sliced (optional)
1 c. cottage cheese
2 heads of lettuce
¾ lb. grated Swiss cheese
Craisins
1 small purple onion
Dressing:
¾ c. white vinegar
¾ c. sugar
1 ½ c. oil
1 ½ t. salt
¾ t. dry mustard
Mix in blender then add…
½ T. Poppy seeds
Let purple onion soak in dressing to absorb
flavor. Make dressing ahead
AuGratin Potatoes
2 cans cream of chicken soup
1 pint sour cream
11 potatoes - cooked, cooled and cubed (3 hrs. in
crock pot works great)
1 ½ c. grated sharp cheddar cheese
1 c. melted butter
1/3 c. chopped onion
3 handfuls of cornflakes
Pepper
Salt
Paprika
Stir soup into melted butter. Add sour cream,
cheese and onion. Mix in potatoes. Sprinkle with
cornflakes and paprika. Bake at 350 degrees for
35 minutes
Twice Baked Potatoes
5 large potatoes
½ to 2/3 c. butter
1 t. salt
½ c. hot milk
½ c. grated cheddar cheese
Paprika
Bake potatoes at 400 for 1 hour. Cut baked
potatoes in half lengthwise. Scoop out and
combine with butter, salt and hot milk. Pile lightly
into the potato shell and return to oven for 15
minutes, or until warmed through. Place grated
cheese on top. Continue heating until cheese is
melted. Sprinkle with paprika.
Thanksgiving Yams and Apples
6 medium yams
5 golden delicious apples
Sauce:
1 c. sugar
2 c. water
3 T. cornstarch
1 t. salt
Juice of ½ lemon
1 cube of margarine
Boil yams and cool. Place sliced yams and
peeled apples, alternating in casserole dish
starting with apples. Combine remaining
ingredients. Cook on stove until thickened.
Sprinkle with cinnamon. Bake for 1 hour at 350
degrees.
Rice Pilaf
3 T. butter
1/3 c. chopped onion
1/3 c. shredded carrot
1 c. water
1 ½ t. instant chicken bouillon
¼ t. salt
¼ t. poultry seasoning
Dash of pepper
1 c. quick cooking rice
Combine all ingredients except rice in a 2-qt.
Casserole dish. Cover and cook 5-6 minutes in
microwave. Stir in rice. Cover and cook 3-5 more
minutes. Set aside for 5 minutes until water is
absorbed. (Covered)
Old White House Coconut Bars
1/4 c. butter
1 c. brown sugar
1 egg
1 t. vanilla
2/3 c. flour
1 t, baking powder
½ t. salt
3/4 c. coconut
Cream butter and sugar, add dry ingredients.
Spread into an 8x8 baking pan. Bake at 350 for
30 minutes.
S’more Cookie Pizza
1 (18 ounce) roll refrigerated sugar-cookie dough
2 c. semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 c. M & M’s
2 c. mini-marshmallows
½ c. peanuts
Preheat oven to 375. Press cookie dough
into 2 ungreased 12" pizza pans. Bake 10
minutes or until golden. Remove from oven. In
saucepan melt chips with sweetened condensed
milk. Spread over crusts. Sprinkle with candies,
marshmallows, and peanuts. Bake 4 minutes or
until marshmallows are lightly toasted, Cool. Cut
into wedges.
Perfect White Bread
2½ c. flour (Plus 3 later on)
1 package yeast (1 T.)
2 ½ c. warm milk or water
2 T. sugar
1 T. Shortening
2 t. salt
1 - 1½ c. mashed potatoes (optional)
Mix all ingredients together and beat 3
minutes on high speed with electric mixer. By
hand stir in gradually 3 c. flour. Make a
moderately stiff dough. Knead on a lightly floured
surface until smooth and elastic (8-10 minutes).
Place in a greased bowl in a cold oven with a pan
of steaming hot water beneath. Let rise for 10
minutes. Take out, shape into loaves and put in
greased bread tins. Cover and let rise again for
45-60 minutes. Bake at 375 degrees for 10
minutes, then at 350 degrees for 15-25 minutes, or
until browned.
Potato Rolls
2 c. milk
½ c. warm water or milk
2 T. yeast
1 c. sugar
2 eggs
1 c. mashed potatoes
3 c. flour
½ c. shortening
Mix all ingredients and beat with electric
mixer for 2-3 minutes on high. Add 2-3 cups more
flour. Knead. Let rise until double in shape and
then bake at 350 degrees for 10-15 minutes or
until browned. Roll out in large circle, butter, and
cut into crescent shape.
Cupcake Filling
1st Mixture
5 T. flour
1 c. milk
Cook until thick.
2nd Mixture
½ c. margarine
½ c. Crisco
3/4 c. sugar
1 t vanilla
Beat 5 minutes.
When 1st mixture is cool, mix with 2nd
mixture. Put inside cooled cupcakes.
No-Bake Cookies
2 c. sugar
½ c. milk
½ c. butter
1/4 t. salt
3 T. cocoa
Mix together, boil, add 1 t. vanilla and 4 c.
oats. Drop onto wax paper and let cool for 30
minutes.
Reeces’ Chewy Chocolate Cookies
2 c. flour
3/4 c. cocoa
1 t. baking soda
½ t. salt
2 ½ sticks butter or margarine
2 c. sugar
2 eggs
2 t. vanil2 round disks; wrap in plastic wrap,
Refrigerate for about 1 hour or until firm.
Preheat oven to 350. Roll each disc to 1/4
inch thickness between two sheets of waxed
paper. Cut into shamrock shapes, or use a cookie
cutter. Place on ungreased cookie sheets. Bake
for 9-11 minutes or until golden brown. Cool on
baking sheets for 2 minutes; remove to wire racks
to cool completely. Spread with frosting and
sprinkle with green coarse sugar crystals.
Hot Cocoa Mix
(Food Storage)
Cooking Instructions:
Add 3/4 c. chocolate mix to 1 quart hot water.
For a one-cup serving, add three heaping T. to
one cup hot water. Mix well.
French Onion Rice
1 can French onion soup
1 can water
1 c. converted rice
3/4 cube butter
Combine and cook at 350 for 30 minutes covered,
then 30 minutes uncovered.
Buttermilk Drop Doughnuts
Vegetable oil
2 c. flour
1/4 c. sugar
1 t. salt
1 t. baking powder
1 t. ground nutmeg
½ t. baking soda
1/4 c. vegetable oil
3/4 c. buttermilk
1 egg
Sugar or cinnamon sugar
Heat oil in Dutch oven to 375 degrees. Mix flour,
sugar, salt, baking powder, nutmeg and baking
soda in large bowl. Add oil, buttermilk and egg;
beat with fork until smooth. Drop batter by
teaspoonfuls (do not make too large or they will
not cook through) into hot oil. Fry about 3 minutes
or until golden brown on both sides; drain on
paper towels. Immediately roll in sugar.
Holiday Ribbon Jell-o Salad
1 - 6 ounce package of cherry, orange, lemon,
lime, and raspberry
5 c. boiling water, divided
5 c. cold water, divided
1 - 8 ounce sour cream (divided into 2 T. per color)
Beginning with cherry, add 1 c. boiling water,
stirring in 1 c. cold water. Divide cherry mixture in
half. Add 2 T. of sour cream to one of the two.
Follow order given above chilling firm after each
addition. Serve from glass 9x13, serve in 3"
squares. 12 servings.
Raspberry Symphony Jell-O Salad
3 - 3 ounce pkg of Raspberry Jell-O
1 c. sugar
3 ½ c. boiling water
3 T. lemon juice
2-3 c. fresh or frozen (completely thawed) raspberries
½ pint whipping cream
8 ounce cream cheese, softened
1/3 c. powdered sugar
1 t. vanilla
Instructions:
1. Dissolve jell-o and sugar in boiling water. Add lemon
juice and raspberries. Pour ½ of mixture in a 9x13 glass
dish (or 8x11 for thicker layers) and set. Leave remaining
jell-o mixture out at room temperature.
2. In separate bowl whip the cream.
3. Mix softened cream cheese, powdered sugar, and
vanilla together then fold into whipping cream. Spread
over Jell-O that has already been set. Allow these two
layers to firm, then pour remaining jell-o on top. Allow for
third layer to set.
Garish with whipped cream if desired.
Variation: About 2 c. raspberries and 1 large Golden
delicious apple, grated.
Blueberry Jell-o Salad
2 (3) - 3 ounce raspberry packages of jell-o
1 c. blueberries drained - save juice
8 ounce sour cream
1 - 8 ounce cream cheese
1 medium can of crushed pineapple
Make Jell-O using 1 (+ ½ ) c. hot water and 2 (3)
c. juice from berries and pineapple plus water. Add
berries and pineapple. Cream sour cream and
cream cheese with 3/4 c. powdered sugar and ½ t.
vanilla. Spread on top.
Seven Layer Summer Salad
Chopped lettuce
Chopped green onion
Chopped celery
Chopped water chestnut
1 pkg. frozen peas
2 t. sugar
½ c. Parmesan cheese
1 t. seasoned salt
1/4 t. garlic salt
1 to 2 c. mayonnaise
Vinegar
3 hard-boiled eggs, crumbled
½ c. cooked bacon, crumbled
Tomato wedges
In a 9x13 glass pan, layer the first five ingredients.
Combine sugar, Parmesan cheese and salt;
sprinkle over the layers. Mix the mayonnaise with
enough vinegar to thin to a consistency that can
spread easily. Spread over the entire salad.
Refrigerate overnight. Before serving, garnish
with eggs, bacon and tomato wedges.
Connecticut Praline Yams
40 ounce can Princella cut yams, drained
½ c. chopped pecans
½ c. coconut
½ c. firmly packed brown sugar
1/4 c. flour
1/4 c. butter or margarine, melted
Heat oven to 350 degrees. Place drained yams in
ungreased 2-quart casserole or baking dish. In
small bowl, combine remaining ingredients, blend
well. Sprinkle over yams. Bake at 350 for 35-40
minutes or until bubbly. 10 servings.
Famous Holiday Beans
2 large cans pork & beans
1 can drained kidney beans
1 large bottle of catsup
1 green bell pepper, chopped fine
4 T. Worcestershire sauce
1 c. brown sugar
1 c. white sugar
2 cans Hunts chili without beans
1 large can pineapple
2 large onions
1 lb. bacon, broken up into pieces
Combine and bake with lid in a 350 degree
oven for 2 ½ hours.
Oven French Toast
½ c. orange juice
4 eggs
1/4 c. butter
8 slices of French bread
cinnamon
Melt butter in oven in a 9x13 pan. Combine
all other ingredients and dip bread into mixture.
Place in buttered pan. Pour remaining mixture
over the top and sprinkle cinnamon on top. Bake
at 450 degrees for 15 minutes, turning once.
Serve with homemade maple syrup or raspberry
jam.
Pioneer Pancakes
1 c. flour
1 T. sugar
2 t. baking powder
½ t. salt
1 egg
1 c. milk
2 T. salad oil
In Medium bowl, combine first four ingredients. In
small bowl, beat eggs slightly, stir in milk and oil.
Add to flour mixture. Stir until flour is moistened
(batter will be slightly lumpy). Cook over a
medium-high griddle.
Aebleskivers
2 eggs
1 T. sugar
1/4 t. salt
1 c. flour
½ t. baking powder
½ t. baking soda
1 c. buttermilk
4 T. butter
Beat egg yolks until light and fluffy. Add sugar and
salt. Sift dry ingredients together and add to egg
mixture alternating with the buttermilk. Beat egg
whites stiff, gently fold into batter. Heat
Aebleskiver pan and place margarine in each cup
and let foam, drop batter into cups, filling each
about 2/3 full. Turn each cake with a fork to brown
both sides. Remove when finished cooking (check
with toothpick if needed) and sprinkle with
powdered sugar.
Stove Top Chicken Casserole
1 box Stove Top Stuffing
1 can cream of chicken soup
1 ½ c. sour cream
2-4 cooked, cubed chicken breasts
Put chicken in the bottom of a casserole dish, pour
sour cream mixture over, then sprinkle with
prepared Stove Top. Bake at 350 degrees for 30
minutes - not covered. Serve with peas or green
beans.
Breakfast Crepes
4 eggs
2 2/3 c. milk
1 t. salt
2 c. flour
4 T. melted butter
Mix in blender. Let stand. Cook on a hot round
pan. Sprinkle with powdered sugar, roll up, and
serve hot with maple syrup or jam.
Ham & Bean Soup
Leftover ham on bone
1 lb. “Great Northern Beans”
Boil 5 minutes in 8 c. water. Let soak for 1 hour.
Drain. Put leftover bone and ham into 6 c. water.
Add beans. Boil until tender. Remove bone and
cut ham into small pieces. Salt to taste.
Sunday Fried Chicken
Pull Skin off Chicken (you may use any variety)
Dip into two eggs beaten
Dip into crushed soda crackers, salt and pepper
Fry in Crisco oil until golden brown
Place in a 9x13 pan. Bake at 350 for 1 hour and
10 minutes covered, another 20 uncovered to
brown and crisp.
Turkey & Rice Casserole
1 c. long grain rice
3/4 cube margarine
1 c. French onion soup
1 ½ c. chicken broth
2 c. cooked, cubed turkey pieces
Combine in casserole dish, stir, and cook for 50
minutes, at 350 degrees.
Monte Cristo Sandwiches
8 slices of bread
mustard
thinly sliced ham
cheese
tomato
2 beaten eggs
2 T. milk
onion salt
1 1/4 c. crushed potato chips
Spread each piece of bread with butter and
mustard. Top with ham, tomato, and cheese.
Place second piece of bread on top. Combine
egg, milk and onion salt. Dip each sandwich into
egg mixture and then crushed potato chips. Fry
until golden brown (about 8 minutes). Serves 4.
Chicken Tenders &
Honey Mustard Sauce
Dip chicken tenders into flour, salt, and pepper.
Fry until nicely browned and cook through. Serve
with honey mustard sauce.
Sauce:
½ c. honey
1/4 c. Dijon mustard
1 T. butter
Serve with rice.
Crescent Chicken
2 cups cooked, cubed chicken
3 ounce cream cheese
2 pkgs. Pillsbury Crescent Rolls
4 T. softened butter
2 cups seasoned bread crumbs
small broccoli pieces (optional)
Beat cream cheese, butter and chicken
together. Add a little pepper. Place one heaping
teaspoon of the chicken mixture on one crescent
roll. Roll each crescent in melted butter and bread
crumbs. Place on parchment paper on a cookie
sheet and bake at 350 for 20-25 minutes.
Sauce:
1 can cream of chicken soup
1 c. sour cream
Sunday BBQ Chicken
Variety of chicken pieces
Favorite BBQ sauce
Wash chicken pieces and trim off extra skin.
Place in casserole dish and pour 3/4 bottle on
BBQ sauce over. You may also want to drizzle
honey over chicken for extra sweetness. Bake at
350 degrees for 1 ½ hour. Take cover off for the
last 10 minutes. Spoon juices up onto chicken
and serve with rice and a vegetable.
Meat Loaf
1 lb. Ground beef
1 ½ slices of soft bread torn into pieces
½ c. milk
1 egg, slightly beaten
2 T. minced onion
½ t. salt
1/8 t. pepper
1/8 t. dry mustard
1/8 t. celery salt
1/8 t. garlic salt
1 ½ t. Worcestershire sauce
catsup
1 slice of bacon for the top
Heat oven to 350. Mix all ingredients. Mold into 1
loaf and place into a sprayed small baking dish or
bread pan. Bake for 1 hour (check to make sure it
is cooked through).
Breaded Ranch Chicken
3/4 c. crushed cornflakes
3/4 c. grated parmesan cheese
1 envelope ranch dressing mix
8 boneless, skinless breasts
½ c. butter or margarine
In a shallow bowl, combine cornflakes, parmesan
cheese, and salad dressing mix. Dip chicken into
butter, then roll in cornflake mixture to coat. Place
in a greased 9x13 dish. Bake uncovered at 350
degrees for 45 minutes, or until juices run clear.
Good side dishes: Red potatoes, rice or
pasta.
“See’s Fudge”
2 c. sugar
6 oz. evaporated milk
10 large marshmallows
Bring to a boil stirring constantly for 4 minutes.
Scorches easily so keep it moving. Pour into
mixing bowl, containing:
1 c. chocolate chips
1 cube margarine
1 c. nuts (if desired)
Pour into buttered 9x9 pan, cool and enjoy!
Best Ever Apple Crisp
6-8 apples, peeled and thinly sliced
1/4 c. sugar
½ c. water
½ c. flour
3/4 c. sugar
1 c. graham cracker crumbs
½ c. nuts
1/4 t. salt
½ t. cinnamon
1 cube butter or margarine
Dissolve 1/4 c. sugar into ½ c. water. Pour over
sliced apples. Mix together the rest of the
ingredients. Flake with a fork and pour this
topping over the apples. Bake at 350 for 40
minutes (no cover). Serve with vanilla ice cream
and caramel sauce drizzled on top.
Creamy Baked Cheesecake
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter or margarine (melted)
2 - 8 ounce cream cheese, softened
1 - 14 ounce Eagle Brand Sweetened Condensed
Milk
3 eggs (room temperature)
1/4 c. lemon juice
1 - 8 ounce sour cream at room temperature
fruit topping of your choice
Preheat oven to 300 degrees. Combine crumbs,
sugar and butter to make crust. Press firmly on
the bottom of a 9" spring form pan. In large mixing
bowl beat cheese until fluffy. Gradually beat in
Eagle Brand until smooth. Add eggs and lemon
juice. Mix well. Pour into prepared pan and bake
for 50-55 minutes or until center is set. Top with
sour cream. Bake 5 minutes longer. Cool, then
chill. Top with favorite topping and keep
refrigerated.
Mom’s Pecan Pie
2/3 c. sugar
3 eggs
½ t. salt
1/3 c. butter, melted
1 c. Karo syrup, dark or light
1 c. pecan halves or chopped pecans
Beat ingredients (except nuts - lay on top). Pour
into pie crust and bake at 375 degrees for 40-50
minutes or until center in set. Serve with vanilla
ice cream.
Pie Crust
4 c. unsifted flour (spoon into cup)
1 t. salt
1 T. sugar
1 3/4 c. shortening
1 T. vinegar
1 large egg
½ c. water
Put first three ingredients into bowl and blend. Cut
in shortening. In small bowl, mix egg, vinegar, and
water - mix with a fork. Slowly add to other
mixture. Refrigerate for at least one hour. Roll out
as normal for pie crusts.
Frozen Chocolate Torte
24 ice cream sandwiches
12 ounce cool whip
4 skore bars, crushed
1 can favorite chocolate sauce
Layer in glass 9x13 dish - ½ of sandwiches, 1/4 ½” of cool whip, ½ of crushed score bars,
chocolate sauce, drizzled. Repeat layers. Freeze
until you serve.
French Silk Pie
½ c. butter, softened
3/4 c. sugar
1 square (1 ounce) unsweetened chocolate,
melted and cooled
1 t vanilla
2 eggs (room temperature)
Cream butter until light and fluffy. Add sugar,
creaming well. Blend in chocolate and vanilla.
Add eggs, one at a time, beating 5 minutes after
each addition using medium speed on hand mixer.
Spoon into 9" pie shell - graham cracker crust refrigerate for 1 - 2 hours.
Graham Cracker Crust
2 C graham cracker crumbs (about 1 ½ packages)
1/3 c. softened butter or margarine
3 T. sugar
Mix and press into pie tin using small measuring
cup to form sides. Bake at 350 for 8-10 minutes or
until lightly browned.
Ice Box Pie
Juice of 1 lemon (or 3 T. lemon juice)
3 T. orange juice
3 egg yolks
3 beaten egg whites
1 cup sugar
½ pint whipping cream
3 c. graham cracker or vanilla wafer crumbs
Combine and lemon and orange juice, sugar, and
egg yolks in saucepan. Cook until it boils, set
aside to cool. Line a 9x9 baking pan with graham
cracker crumbs or vanilla wafers. Combine sauce
when cooled to beaten egg whites, then add to the
cream that has been whipped. Pour into pan,
cover with additional crumbs, freeze until firm.
Carrot Cake
2 c. flour
2 c. sugar
2 t. baking soda
2 t. cinnamon
1 t. salt
4 eggs
3 c. grated carrots
1 ½ c. cooking oil
Mix all dry ingredients. Then slowly add oil and
mix well. Next add eggs one at a time. Last add
carrots. This works best in a bundt cake pan.
Bake at 350 degrees for 35-50 minutes. Check at
40 minutes. Top with cream cheese frosting.
Cream Cheese Frosting
1 - 8 ounce cream cheese
1/4 c. margarine
2 ½ - 3 c. powdered sugar
Hot water if needed
Cream together cheese, margarine, add sugar.
Add a little hot water, 1 T. at a time if needed to
reach desired consistency.
Poppy Seed Cake
1 yellow cake mix
1 small package French Vanilla Instant Pudding
1/4 c. poppy seeds
1 c. sour cream
4 eggs
½ c. melted margarine
1 t. rum flavoring
½ c. water
Combine all ingredients. Spray bundt pan with
pam. Bake at 350 degrees for 45 minutes.
Lemon Jell-o Cake
1 lemon cake mix
1 package lemon jell-o
2 T flour
1 c. milk
½ c. oil
4 eggs
Combine and mix for 4 minutes on high speed with a
hand mixer. Scrape sides of bowl. Bake in a 9x13
buttered pan. Bake at 375 degrees for 30-35 minutes.
Topping:
While cake is baking, mix the following ingredients-
1 3/4 c. powdered sugar
1 T. melted butter
Juice of 3 lemons (or 2 large)
Take large fork, make holes in cake, pour icing into holes
and glaze top of cake.
Chocolate Surprise Cake
1 angel food cake, prepared
Filling:
32 large marshmallows
1/3 c. water
1/4 t. salt
1 C semi-sweet chocolate chips
1/4 t. vanilla
Cook over low heat until marshmallows are
melted. Cool and add 1 c. whipped cream.
Frosting:
1 pint whipping cream
2 T. powdered sugar
½ t. vanilla
Slice 1" off top of cake. Cut into cake leaving 1"
wall on all sides and bottom. Fill with filling and
replace on top. Frost with remaining cream.
Tri-Noodle Alfredo
1 bag of Tri-Noodle pasta, prepared
Sauce:
½ pint whipping cream
1/4 c. margarine
3/4 c. grated parmesan cheese
2 T. parsley
Stir until it boils, remove from heat. Add parsley
and pour over hot pasta.
Rice-a-Roni Casserole
2 packages - Rice-a-roni, Chicken flavored
1 can Cream of Chicken soup
1 ½ c. sour cream
(optional: 1 small can diced green chilies)
grated cheese
1. Prepare 2 small packages of chicken flavored
Rice-a-Roni. Spread in a sprayed 9x13 pan.
2. Spread 2-3 c. chicken breast that has been
cooked and cubed.
3. Mix together 1 can Cream of Chicken soup, 1
½ c. sour cream (optional: 1 small can diced green
chilies). Spread over chicken.
4. Bake uncovered at 350 degrees for 30-45
minutes. Top with grated cheese before serving.
Irresistible Peanut Butter Cookies
3/4 c. creamy peanut butter
½ c. butter flavored shortening
1 1/4 c. firmly packed brown sugar
3 T. milk
1 T. vanilla
1 egg
1 3/4 c. flour
3/4 t. salt
3/4 t. baking soda
Heat oven to 375. Place sheets of foil on
countertop for cooling cookies. Combine peanut butter,
Crisco, brown sugar, milk, and vanilla in large bowl. Beat
at medium speed of electric mixer until well blended. Add
egg. Beat until just blended. Combine flour, salt and
baking soda. Add to creamed mixture at low speed.
Mix until blended. Drop by heaping teaspoonfuls
onto cookie sheet (at least two inches apart). flatten
slightly in crisscross pattern with fork. Bake for 7-8
minutes. Leave on cookie sheet for 2 minutes, do not
over bake! Remove cookies to foil to let cool completely.
Mom’s Banana Bread
4 c. flour
2 t. soda
2 t. salt
Cream together:
2 c. sugar
1 c. shortening
4 eggs, added one at a time
2 c. mashed banana’s
2 T. vinegar and milk to make 1 c. liquid
Bake at 350 for 60-70 minutes. Makes 2 large
loaves or 4 small ones.
Creamy Butter Frosting
½ c. butter or margarine, softened
1 package (about 3 c.) powdered sugar
4 to 5 T. milk (evaporated milk tastes great)
1 t. vanilla
dash of salt
In large bowl with mixer at medium speed, beat all
ingredients until very smooth, adding more milk if
necessary to make frosting of spreading
consistency. Yield: 2 ½ c.
Variation: for chocolate butter frosting, prepare as
above but add ½ c. cocoa and increase milk to 6
T.
German Chocolate Cake Frosting
1 c. evaporated milk
1 c. sugar
3 egg yolks
1 square margarine
1 t. vanilla
Combine ingredients and cook and stir until
thickened (12 minutes). Remove and add 1/3 c.
coconut and 1 c. chopped pecans.
Orange Julius
2/3 - 12 ounce can of orange juice
1 c. milk
1 c. water
1/3 c. sugar
1 t. vanilla
20 ice cubes
Mix all ingredients together in blender and serve.
Corn Puff Curls
2 bags of corn puff curls (5 ounces)
Bring to a boil:
1 c. sugar
2 cubes margarine
2 T. water
Boil for 4 minutes, remove from heat and add 1 t.
vanilla. Pour over curls. Spread on cookie sheet
and bake at 225 degrees for 10 minutes.
Caramels
1 c. butter
1 can sweetened condensed milk
1 ½ c. light corn syrup
1/4 t salt
2 c. sugar
Using some of the butter, coat the sides of a
heavy pan. Add condensed milk, syrup, salt and
sugar and remaining butter. Cook over medium
heat, stirring constantly to 234 degrees, medium /
firm ball. Remove from heat. Pour into greased
9x13 pan. Cool, cut into 1" pieces and wrap
individually in wax paper - must be completely
cooled! Store in covered tin. Makes 117 1"
pieces.
Rice Puff Balls
2 c. sugar
1 c. Karo syrup
1 cube margarine
Boil 1 minute. Add food coloring. Pour over 10 c.
puffed rice cereal. Form in sandwich bags.
Divinity
2 c. sugar
½ c. Karo syrup
½ c. water
Combine in saucepan and cook until threads
appear (270 degrees - white). Beat 2 egg whites,
add to boiled mixture very slowly beating as you
go. Add vanilla and food coloring if desired.
Spoon onto wax paper quickly.
Renee’s Sucker Recipe
1 c. sugar
1/3 c. white corn syrup
½ c. water
½ t. flavoring (1/4 t. single batch)
Combine first three ingredients in pan. Cook over
medium heat, stirring constantly until sugar
dissolves. Bring to a boil, add thermometer, cook,
stirring occasionally, to hard crack stage (300
degrees). Remove from heat, add flavoring and
food coloring. Pour hot candy into prepared
molds. Remove candy from molds when cool and
beginning to hold their shape. Place on another
flat surface to continue cooling.
Yields: 15 small or 10 large suckers. Double
batch makes 22.
Caramel-Mallow Balls
Melt over low heat:
1 lb. caramels
1 can sweetened condensed milk
1 cube margarine
1 package marshmallows
rice krispies
Roll marshmallow in carmel mixture then in
rice krispies.
Butter Mints
1 box (3 ½ c.) powdered sugar
1/4 lb. butter (at room temperature)
4 drops peppermint extract
1 T. canned milk
Mix and roll into long strand. Cut and dry
overnight.
Primary Mints
1/4 c. sweetened condensed milk
1 drop food coloring
1 1/4 t. peppermint extract
Slowly add and blend all ingredients. Form
into small balls and mash with a fork.
Peanut Butter Cookies
2 ½ c. flour
1 t baking powder
½ t baking soda
½ c. margarine
½ c. butter
1 c. sugar
1 c. brown sugar
1 c. peanut butter
2 t. vanilla
2 eggs, beaten slightly
Cream butters and add flour mixture. Use cookie
scooper to drop cookies onto a cookie sheet with
parchment paper. Use a fork to make a crisscross
pattern. Cook at 375 for 10-12 minutes.
Danish Vanilla Crans
2 1/4 c. sugar
2 eggs
1 ½ c. butter
½ c. finely chopped almonds
2 t. vanilla
3 ½ c. flour
Mix sugar and eggs, beat until fluffy. Add butter,
almonds and vanilla. Mix well. Add flour. Fill
cookie shooter with dough and place small rings
on ungreased cookie sheet or parchment paper.
Bake 350 7-10 minutes or until golden brown.
Watch carefully.
Orange Butter Cookies
3/4 c. butter
1 c. sugar
3/4 t. salt
1 t. vanilla
1 egg
2 T. grated orange peel
1 t. baking powder
2 c. flour
Beat sugar and butter until light and fluffy. Add vanilla
and egg. Blend well. Stir in flour, baking powder, salt
and orange peel. Roll dough into 1" balls. Place on
cookie sheet 2" apart. Flatten with bottom of glass dipped
in sugar to 1/4" thickness. Bake at 375 degrees for 6-8
minutes or until edges are golden brown. Cool 1 minute
then remove from cookie sheet. Dip in chocolate glaze.
Glaze:
1 c. semi-sweet chocolate chips
1/4 c. Crisco
3 T. light corn syrup
Place ingredients in small saucepan. Stir until melted and
smooth over low heat. Remove from heat and pour into a
glass measuring cup. Set in pan of hot water to keep
melted and smooth. Dip ½ of each cookie into glaze.
Shake off the excess glaze and place on a waxed paper
lined cookie sheet. Chill about 10 minutes.
Christmas Wreath Cookies
1 cube margarine
36 large marshmallows
green food coloring
Melt over stove, then add 1 t. vanilla. Add 4 c.
cornflakes with a fork. Drop by teaspoonfuls on
waxed paper and add red hots.
Chocolate Chip Pudding Cookies
1 c. butter
2 eggs
1/4 c. sugar
1 small pkg. vanilla or chocolate instant pudding
3/4 c. brown sugar
1 t. baking soda
1 t. vanilla
2 1/4 c. flour
1 pkg. chocolate chips
Cream together butter, eggs and sugars. Add
instant pudding. Blend in vanilla. Mix flour and
soda together separately. Add to butter mixture.
Add chocolate chips. Bake at 375 for 8-10
minutes.
Ginger Snaps
1 ½ sticks butter
1 c. sugar
1 egg
1/4 c. molasses, light or dark
2 c. flour
2 t. baking soda
½ t. salt
2 t. ground ginger
3/4 t. ground cinnamon
1/4 t. ground cloves
Cream butter and add sugar gradually. Beat until
fluffy. Add egg and molasses; blend. Stir together
flour, soda, salt, and spices; stir into dough. Roll
dough into small balls and roll in granulated sugar.
Place on ungreased cookie sheet and bake at 350
degrees for 8-10 minutes, or until cookies have
melted and puffed. Cookies form perfect rounds
with traditional gingersnap cracks on top.
Gourmet Baked
Chicken & Rice Casserole
4 chicken breasts
3 c. cooked rice
2 green onions, chopped fine
1 t. parsley flakes
2/3 stick of celery, chopped fine
½ T. soy sauce
1 shake garlic salt
10 mushrooms (or one small can)
1 grated carrot
1 ½ can cream of chicken soup
½ c. chicken broth
1 c. buttered crumbs
½ c. slivered almonds
Cook chicken breasts with ½ large onion, 1/4 t. celery
salt, and salt. Remove bones and skin. Strain chicken
broth. Cook rice in chicken broth. Sauté onions in 2 T.
margarine. Add mushrooms, celery, parsley, and grated
carrots. Cook about 5 minutes. Add rice and soy sauce.
Place in buttered 9x13 dish. Top with cut up chicken and
sprinkle with almonds. Add ½ c. chicken broth to 1 ½
cans of cream of chicken. Sprinkle with buttered crumbs.
Bake at 375 for 30 minutes or until bubbly. Save ½ of
soup can to moisten leftover casserole.
BBQ Beef Burgers
1 bottle Russian Dressing
1 c. apricot jam
½ - 1 pkg. onion soup mix
a little barbeque sauce
Shred leftover roast beef or chicken. Warm in
crock-pot for 2 hours on low. Toast buttered buns
in oven on broil for 4-5 minutes or until lightly
toasted.
Delicious Double
Chocolate Chip Cookies
Cream together:
1 c. buttered flavored shortening
1 c. margarine
1 ½ c. sugar
1 ½ c. brown sugar
Add:
4 eggs
1 T. vanilla
1 ½ t. soda
1 ½ t. salt
5 c. flour
Stir in:
1 bag white chocolate chip morsels
1 bag milk chocolate chip morsels
Bake at 350 degrees for 9-11 minutes, or until
golden brown.
Homemade Tootsie Rolls
2 T. margarine
½ c. corn syrup
2 squares unsweetened chocolate (or 1/3 c. cocoa
and 2 T. shortening)
1 t. vanilla
Add 3/4 c. instant powdered milk with 3 c.
powdered sugar. Knead until smooth - about 10
minutes. Roll into ropes and cut into bite-sized
pieces. Keep covered in refrigerator or wrap in
wax paper. Makes 100 pieces.
Butter Cream Cookies
2 sticks of butter
3/4 c. corn starch
3/4 c. sugar
1 c. flour
Soften butter. Beat until creamy and smooth. Add
cornstarch, sugar, and flour. Beat until creamy.
Drop from regular spoon onto an ungreased
cookie sheet. Cook 10-12 minutes at 350
degrees.
Frosting:
3 T. butter
1 - 3 ounce cream cheese
Mix together and add 2-3 c. powdered sugar and
½ t. vanilla.
Mom’s Easy Pie Crust
2 c. flour
1 c. shortening
1 egg yolk
1 t. salt
Beat egg yolk in measuring cup and add cold
water to make ½ c. liquid. Beat flour, shortening,
and salt with mixer until pea-sized clumps are
formed. Add liquid gradually until dough gathers
together. I never add the entire amount of liquid.
Lemon Meringue Filling
3 T lemon juice (or juice from 1 large lemon)
4 eggs, separated
1 c. sugar
1 c. water
1/4 c. cornstarch
pinch of salt
Combine all ingredients and cook over medium
heat until thick, stirring constantly. Beat egg
whites until light and frothy. Gradually add 4 T.
sugar and 1/8 t. baking powder. Beat until peaks
form. Put 1 large spoonful of meringue in with the
cooked filling to lesson the tartness. Top the pie
filling with meringue, being sure it touches the
crust all the way around. Form peaks with the
meringue then brown in a 400 degree oven until
browned.
Butter Cream Frosting
4 T. butter
1/4 t. salt
1 t. vanilla
3 c. powdered sugar
4 T. evaporated milk
a few drops of food coloring (if desired)
Combine butter, salt, and vanilla. Add 1 ½ c.
powdered sugar and 2 T. evaporated milk.
Repeat. You may need more milk to get desired
consistency.
Oreo Cookies
2 packages of devil’s food cake mix
1 ½ c. shortening
4 large eggs
Mix ingredients until sticky. Roll into balls
(teaspoon size). Place on ungreased cookie sheet
and bake at 350 fro 8 minutes.
Frosting:
3 ½ c. powdered sugar
1 8 ounce cream cheese
1 cube margarine
1 t. vanilla
Mix together and when cookies are cool, frost
backside of cookie and place another cookie on
top forming a sandwich. Makes 4 dozen.
Chocolate Crinkles
½ c. vegetable oil
4 squares unsweetened chocolate (4 ounces)
2 c. sugar
4 eggs
2 t. vanilla
2 c. flour
2 t. baking powder
½ t. salt
1 c. powdered sugar
Mix oil, sugar, chocolate (melted and slightly
cooled) together. Blend in 1 egg at a time. Add
vanilla. Add all other dry ingredients except
powdered sugar. Chill for several hours or
overnight. Heat oven to 350 degrees. Drop by
teaspoonfuls into small bowl of powdered sugar.
Roll into a ball. Place on a greased cookie sheet
and bake for 10-12 minutes.
“Perfectly Chocolate”
Chocolate Chip Cookies
2 ½ c. flour
1/3 c. cocoa
1 t. baking soda
½ t. salt
Stir together and set aside in a large bowl.
1 c. butter or margarine, softened
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
Beat together in electric mixer until creamy. Then
add the following:
2 eggs
2 c. milk chocolate or semi-sweet chocolate chips
1 c. chopped nuts (optional)
Gradually add flour mixture. Bake 8-10 minutes.
Fourth of July Cake
2 pints fresh strawberries
1 package frozen Sara Lee Pound Cake, thawed
1 1/3 c. blueberries, divided
1 - 8 ounce cool whip
Slice 1 c. strawberries, set aside. Halve remaining
strawberries. Set aside. Line the bottom of a
8x12 or a 9x13 glass dish with pound cake slices.
Top with 1 c. sliced strawberries, 1 c. blueberries,
and all of the whipped topping. Place strawberry
halves and remaining blueberries on whipped
topping to create a flag design. Refrigerate until
ready to serve. Makes enough for 15.
Old Fashioned Apple Crumb Pie
1 - 9" pie crust
Filling:
1/3 c. packed brown sugar
1/3 c. sugar
2 T. flour
½ t. cinnamon
1/8 t. nutmeg
1/8 t. salt
4 ½ c. peeled and thinly sliced Granny Smith or Golden Delicious
apples
Crumb Topping:
1/3 c. flour
1/3 c. sugar
2 T. rolled oats
½ t. cinnamon
1/8 t. nutmeg
3 T. butter or margarine, softened
Preheat oven to 373 degrees. For filling, combine sugars, flour,
cinnamon, nutmeg and salt in large bowl. Add apples; toss gently
to coat. Spoon into crust. For topping, combine all ingredients
except butter in medium bowl. Add butter, mix until resembles
coarse crumbs. Sprinkle oat mixture over apples. Bake 25 minutes
uncovered, then another 20-25 minutes covered. Let cool. Serve
with vanilla ice cream. Lightly drizzle with caramel sauce over pie
and ice cream before serving.
Ice Cream Cake
Combine: 1/4 c. margarine, melted
1 small pkg. crushed Oreo cookies
Press to the bottom of a 9x13 dish. Spread ½
gallon of ice cream (mint chocolate chip). Slightly
warm 1 can hot fudge sauce, spread on top.
Cover with 8 ounce tub of cool whip. Garnish with
extra Oreos.
Homemade Oreo Ice Cream
½ gallon vanilla ice cream
About 20 Oreo cookies
Set ice cream out to soften. Crush Oreos and fold
them into ice cream. Put in Tupperware and
freeze until ready to serve. Garnish with an Oreo.
Chocolate Roll
3/4 c. flour
1/4 c. cocoa
1/4 t. salt
3 eggs
1 c. sugar
1/3 c. water
1 t. vanilla
1 c. whipping cream, whipped and sweet
2 c. ice cream
Stir together: flour, cocoa, baking powder, and salt. Set
aside. In small bowl beat eggs about 5 minutes or until
very thick and lemon colored. Pour eggs into large mixing
bowl; gradually beat in sugar on low speed. Blend in
water and vanilla. Gradually add flour mixture, beat until
smooth. Pour into lined cookie sheet (waxed paper
greased). Spread batter into corners. Bake 12-15
minutes at 375 degrees. Loosen cake from edges of pan
and invert on a towel that has been sprinkled with
powdered sugar. Carefully remove paper, trim off stiff
edges in necessary. While hot, roll cake and towel from
narrow end, cool on wire rack. Unroll cake; remove towel.
Spread on ice cream. Roll up. Freeze. Before serving,
frost with whipping cream. Drizzle fudge sauce for an
extra garnish if desired.
Pumpkin Cake Roll
3 eggs
1 c. sugar
3/4 c. pumpkin
1 t. lemon juice
3/4 c. flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
½ t. nutmeg
½ t. salt
½ c. finely chopped walnuts (optional)
Beat eggs on high speed of mixer for 5 minutes. Gradually add
sugar. Add pumpkin and lemon juice. Add the rest of the
ingredients except nuts. Bake in well greased jelly roll pan (15x10).
Before baking, sprinkle on nuts. Bake 15 minutes at 375 degrees.
While hot, roll in a dish towel dusted with powdered sugar.
Filling:
1 c. powdered sugar
6 ounce cream cheese
4 T. margarine
½ t. vanilla
Unroll cake and spread on filling. Roll up again. Wrap in foil and
freeze until ready to use. Take out about 1 hour before you serve.
Serves 8-10. Will keep for 3-4 months in freezer.
Chocolate Frosting
4 T. cocoa
2 c. powdered sugar
4 T. butter or margarine
2-3 T. milk
1 t. vanilla
Mix cocoa and powdered sugar in mixing bowl.
Add softened butter, milk, and vanilla. Beat until
smooth.
Lemonade and Orange Spritzer
1 - 6 ounce frozen lemonade concentrate, thawed
1 - 6 ounce frozen orange juice concentrate,
thawed
½ c. water
1 (1 liter bottle or 4 ½ c.) Sprite or 7up drink,
chilled
lemon and orange slices
Thaw the frozen concentrate completely so that
they mix well with the water and carbonated
beverage. In 2-quart (non-metal) pitcher, combine
concentrates and water; mix well. Add carbonated
beverage; mix well. Serve immediately. Optional:
Garnish with lemon and orange slices. Makes 6 1 c. servings.
Chicken A La King
1/4 c. margarine
3 T. flour
1 c. chicken broth
1 c. milk
1 t. salt
2 c. cooked chicken
pepper to taste
chopped carrots and peas
Blend butter and flour. Slowly add broth and milk.
Cook, stirring constantly, over low heat until sauce
is thick. Add salt, pepper, vegetables and chicken.
Heat through. Serve over patty shells (Pepperidge
Farms - frozen).
Chicken Broccoli Casserole
4 chicken breasts, precooked and cut into pieces
1 large bunch fresh or frozen broccoli
1 can cream of chicken soup
2/3 c. mayonnaise
1/3 c. milk
½ t. curry powder
½ t. salt
3/4 c. bread crumbs
1 ½ c. grated cheese
Cook broccoli until tender crisp. Butter an 8 ½ x
11 dish. Layer with broccoli and then chicken.
Mix together soup, mayonnaise, milk, curry
powder, and salt. Pour over chicken. Top with
grated cheese and bread crumbs. Bake 30
minutes at 350 degrees.
Out-Of-This-World Dinner Rolls
2 pkg. Yeast (or 2 T.)
1/4 c. warm water
½ c. shortening
½ c. sugar
3 eggs, well beaten
1 c. warm water
4 ½ c. flour
2 t. salt
Soften yeast in 1/4 c. water; set aside. Place
shortening, sugar, eggs, warm water, salt, and 2 ½
c. flour in mixing bowl. Beat until smooth. Add to
soft yeast and blend well. Add remaining flour and
mix well. Cover and let double in height, then
punch down dough. Refrigerate overnight. Three
hours before serving, take dough out and roll into
2 rolls (12 x 16 x ½ inch). Spread with soft butter
on top. Roll up like jelly roll. Cut 1" pieces and put
in a greased muffin tin. After 3 hours, bake in 400
degree oven for 10-15 minutes, or until brown.
Makes 2 to 3 dozen.
German Chocolate Cake Roll
1 box German Chocolate Cake Mix
1 pint whipping cream
powdered sugar
2 t. vanilla
waxed paper
Mix cake following box instructions. Line a 13x18"
large cookie sheet with waxed paper. Pour in
cake batter and spread. Bake at 350 for 18
minutes or until done. Let set 5 minutes. Cover
tightly with large white dish towel which has been
dusted with powdered sugar and flip pan over onto
counter. Remove pan and waxed paper. While
cake cools completely, whip cream and sweeten
with powdered sugar (about 1/4 c.) and 2 t. vanilla.
Spread over top of cake and gently roll up using
edge of towel (I found it breaks if you use your
hands). Roll onto foil and wrap. Freeze at least 2
hours. Slice rounds and drizzle chocolate or
strawberry topping over the top.
Chocolate Chip Cookies or Pan Cookies (Toll
House)
Preheat oven to 375 degrees.
In separate bowl combine the following:
2 ½ c. flour
1 t. baking soda
1 t. salt
In mixer combine the following:
1 c. butter, softened
2/3 c. sugar
2/3 c. brown sugar
1 t. vanilla
2 eggs
2 c. white chocolate chip morsels (you may use
milk chocolate)
2 t. water
Beat butter and sugars until light and fluffy. Add
eggs and vanilla. Add dry ingredients and water.
Stir in chocolate chips. Bake for 8-10 minutes at
375 degrees. For pan cookies bake 17-19
minutes.
Crock-Pot Chicken
3-4 lbs. chicken, whole or cut up
2 carrots, cut in thirds
1 onion, sliced
2 celery stalks, cut in 1" pieces
2 t. salt
½ t. pepper
½ c. water or chicken broth
½ - 1 t. basil
Place carrots, onion and celery at the bottom of
the crock-pot. Add whole chicken or chicken
pieces. Top with salt, pepper, and liquid. Sprinkle
basil over top. Cover and cook until done - low 710 hours (Christine cooks 8), high 2 ½ - 3 ½ hours
- using 1 c. water. Remove chicken and
vegetables with spatula and serve.
Navajo Tacos
Prepare hot scones (homemade or “Rhodes”).
Top scone with any or all of the following:
shredded lettuce
shredded cheese
hamburger (browned and seasoned with taco
seasoning)
chili
tomatoes
salsa
guacamole
ranch dressing
olives
Easy Orange Rolls
24 Rhodes Frozen Rolls
Combine the following into a small mixing bowl:
1 cube butter
3/4 c. sugar
2 T. fresh orange peel or Orange Zest
Lay rolls out 6x4 onto a sprayed jelly roll pan.
Cover with orange sauce. Then cover with
sprayed plastic wrap. Let raise 3-4 hours. Bake in
a 325 degree oven for 25-30 minutes. Serve while
hot.
Oven Beef Roast
Large Beef Roast
Adolf’s Meat Tenderizer
salt & pepper
garlic salt
Sprinkle roast with Adolf’s Meat Tenderizer, salt &
pepper, and garlic salt. Put in oven in large
roasting pan with ½ c. water. One hour before
church, turn oven to 400 degrees. Let cook for ½
hour - 45 minutes. Then turn temperature down to
250 - 275 degrees (depending on size of roast).
Let cook for 3 hours.
Baked Potato Soup
2/3 c. butter
2/3 c. flour
7 c. milk
4 large potatoes - baked, cooled, cubed (about 4 c.)
4 green onions, sliced
12 bacon strips - cooked & crumbled
1 1/4 c. shredded cheddar cheese
1 c. sour cream
3/4 t. salt
½ t. pepper
In large pot or Dutch oven, melt the butter. Stir in
flour; heat and stir until smooth. Gradually add milk,
stirring constantly until thickened. Add potatoes and
onions. Bring to a boil, stirring constantly. Reduce heat;
simmer for 10 minutes. Add remaining ingredients; stir
until cheese is melted. Serve immediately with thick
slices of French bread. You may wish to butter the bread
and broil it in the oven until light brown - watch carefully!
It is also delicious sprinkled with grated Parmesan cheese
or garlic salt for an Italian flavor.
Sugar Cookies
1 c. shortening
3 c. sugar
4 eggs
1 c. buttermilk
1 T flavoring (vanilla and/or lemon)
7 c. flour
5 ½ t. baking powder
1 t. baking soda
1 scant T. salt
Wrap in plastic wrap and chill well. Roll out
and cut. Roll to ¼”. Bake at 350 for 8 minutes.
Cool completely and ice.
Icing:
5 c. powdered sugar
1 cube butter
2/3 c. cream
1 egg white
Flavoring (vanilla or lemon)
Pinch of salt
Cauliflower Soup
Steam:
1 medium cauliflower, chopped into bite size
pieces
2-3 carrots, chopped
2 stalks celery, diced
¾ - 1 onion, diced
2 potatoes, diced
Combine in large pot:
4 T. butter
½ c. flour
2 c. half and half
3 ounce cream cheese
1 t. salt
½ t. pepper
Melt butter, add flour and blend. Cook, stirring
constantly. Add cream and cook and stir with wire
whip until smooth and thick. Add cream cheese.
Do not boil. Add vegetables along with liquid from
vegetables. Add a more water if desired. Serve
with grated cheese.
Cream of Vegetable Soup
(Broccoli, Cauliflower, or Asparagus)
White Sauce:
Melt 1 cube butter in saucepan. Stir in ½ cup flour
and slowly add 2 cups half & half.
Precook vegetables of your choice in a small
amount of water in another pan. Add drained
vegetables to white sauce. Add more half and half
until it reaches the thickness you like. Add salt
and pepper and grated cheese on top.
Clam Chowder
Combine the following and cook in the juice from
clams and water. Cover. Cook until tender.
2 cups potatoes
1 cup onion
1 cup celery
When tender add:
2 cans of clams
Then add white sauce to vegetables and clam
mixture.
1 quart milk
1 cube butter
¾ cup flour
1 T. sugar
Serve with biscuits or muffins.
Yummy Baked Barbeque Ribs
4 pounds ribs, cut into pieces
1 cup catsup
½ cup water
½ cup vinegar
1 large chopped onion
3 T. brown sugar
2 T. Worcestershire sauce
2 tsp. chili powder
2 tsp. salt
2 tsp. dry mustard
½ tsp. pepper
Place ribs in large pan with water covering meat.
Simmer 45 minutes. Drain. Place in shallow
baking dish. Combine remaining ingredients to
make sauce. Reserve 1 cup sauce to serve with
baked Ribs. Pour remaining sauce over all ribs.
Bake one hour at 350 uncovered.
Mint Chocolate Chip Bundt Cake
6 oz. pkg chocolate chips
2 t. mint extract
1 chocolate cake mix
1 small package chocolate pudding
4 eggs
½ c. oil
½ c. water
2 c. sour cream
Pour mint extract over chocolate chips and let
sit. Mix all other ingredients. Fold in minted
chocolate chips. Thoroughly grease and flour
bundt pan and pour mixture in.
Bake at 350 for 40 - 60 minutes. (It depends
on how moist cake mix is) Check with toothpick.
Toothpick must come out clean before cake is
done.
Chocolate Delight Dessert
1 ½ cubes margarine
1 ½ cups flour
¾ cup chopped nuts (optional)
8 oz. cream cheese
1 cup powdered sugar
½ of an 8 oz. carton of Cool Whip
1 large pkg. instant vanilla pudding
1 large pkg. instant chocolate pudding
½ of an 8 oz. carton of Cool Whip
1 chocolate bar
Mix margarine, flour, and nuts. Press into
9x13 pan or 2 pie tins and bake at 350 for 20
minutes. Mix cream cheese, powdered sugar, and
Cool Whip. Spread over cooled crust. Combine
vanilla and chocolate pudding with 4 cups milk.
Spread over cream cheese mixture. Let set.
Spread rest of Cool Whip on top. Shred a
chocolate bar on top.
Easy Meat Loaf
1 ½ pounds lean ground beef
¾ cup evaporated milk
1 pkg. Lipton onion soup mix
1 egg
20 soda crackers (crushed)
½ cup catsup
Mix all together (will be soupy) and put in loaf pan.
Top with more catsup. Spread it evenly on top.
Bake at 350 for 1 hour.
Sweet and Sour Patties
1 pound hamburger meat
A medium chopped onion
Bread crumbs
½ tsp. nutmeg
Mix together and form into patties. Brown.
½ cup brown sugar
1 tsp. dry mustard
4 T. water
½ cup apple cider vinegar
Mix together in separate bowl. Pour over cooked
meat patties and simmer, turning patties
occasionally. Serve with a baked potato and
green salad.
Chicken Cordon Bleu
4 chicken breasts (flatten out)
1 cup flour
2 beaten eggs
1 pkg. Shake-N-Bake
¼ cup parmesan cheese
½ pint sour cream
1 pkg. blue cheese salad dressing
4 slices thin ham
4 slices Swiss cheese
1 can cream of chicken soup
Mix Shake-N-Bake, salad dressing and parmesan
cheese and set aside. Arrange 1 slice ham and 1
slice Swiss cheese on each chicken breast. Roll
up chicken and secure with toothpicks. Roll
chicken in flour, then eggs, then Shake-N-Bake
mixture. Brown in pan of hot oil. Arrange in
baking dish. Pour mixture of soup and sour cream
over top. Bake covered 350 for 45 minutes.
Beef Stroganoff
2 pounds sirloin or beef tenderloin (cut into bite
size pieces)
1 pound fresh sliced mushrooms
1 cup onion diced
¼ cup butter
2 cans beef broth (10 ½ oz. each)
¼ cup catsup
2 small garlic cloves (or ¼ tsp. garlic powder)
2 tsp. salt and dash of pepper
1/3 cup flour
1 ½ cups sour cream (to taste)
Cook mushrooms and onion in butter until tender.
Remove both and brown meat pieces (medium
heat about 4 minutes each side.) Set aside ¾ cup
beef broth and then add rest of beef broth, catsup,
garlic, and salt and pepper to meat. Simmer
covered 15 minutes until tender. Blend ¾ cup
beef broth and flour together and stir into meat
mixture. Add mushrooms and onions. Cook 1
minute. Stir in sour cream. Serve with cooked flat
noodles.
Homemade Pizza Crust
2/3 cup warm water
1 T. dry yeast
1 ½ cups flour
½ tsp salt
1 T. oil
Dissolve yeast in warm water and let stand 5
minutes. Stir in rest of ingredients. Let rise (about
30 minutes). Stretch onto a greased pizza pan.
Put on toppings and bake at 375 for 10-15
minutes.
Chicken Enchiladas
Tortillas
2 cups cooked chicken
2 cups grated cheese
½ can diced green chilies
1 can cream of chicken soup
1 cup sour cream (or to taste)
salt and pepper
Mix together cream of chicken soup, sour cream,
green chilies, and salt and pepper. Spoon mixture
into tortillas along with grated cheese and chicken.
Put in a glass baking dish and cover with more
sauce. Top with more grated cheese. Bake at
350 for 30 minutes.
Olive Garden Alfredo Pasta
1 cube butter
2 cups heavy cream
1/8 tsp- ¼ tsp. garlic powder
1/8 tsp. ground pepper
1 12 oz. box fettuccine
¼ cup grated parmesan cheese
1 ½ T. cornstarch
Melt butter in saucepan, add cream, garlic powder, cornstarch,
pepper, and cook for 10-12 minutes or until thick. Wire whip it to
keep it smooth. Bring 4-6 quarts of water to boil and add pasta.
When pasta is done, drain and add sauce and parmesan cheese.
Toss together and serve.
* You may add shrimp or chicken to the alfredo sauce. Serve with
green salad with Olive Garden Italian salad dressing on top.
Thanksgiving Turkey
To cook a turkey, start by washing it inside and out (remove parts
from inside that are: heart liver, neck and gizzards). If you are not
going to stuff it with stuffing, cut 1 carrot in half, 1 onion in half, and
1 celery stalk and put inside turkey to flavor it. Also, sprinkle garlic
salt and pepper on top (all over) for taste. Roast at 325. Look on
back of turkey for times to cook.
Sweet and Sour Chicken
8 boneless chicken breasts
Dip chicken breasts in cornstarch then in beaten
egg. Brown in frying pan with a little oil on
medium heat until golden, sprinkling each side
with garlic salt. Place in baking dish. Pour sauce
over top. Bake each side 25 minutes at 350.
Sauce:
¾ cup sugar
½ cup wine vinegar
¼ cup pineapple juice
3 T. catsup
1 T. soy sauce (Kikkoman)
1 tsp. accent
½ tsp. salt
Combine all in saucepan and cook until sugar
crystals dissolve, stirring constantly.
Holiday Chicken
5 chicken breasts, skinned, boned and halved
1 pkg. Swiss cheese, sliced
2 ½ cups Pepperidge Farm stuffing mix (crumbs)
1 can cream of chicken soup
½ can water
½ cup butter, melted
Put chicken on bottom of large baking dish. Lay
slices of Swiss cheese over, covering chicken.
Stir water slowly into condensed soup. Pour over
chicken and cheese. Spread dry stuffing mix
evenly over the top and drizzle with melted butter.
Bake in a 350 oven for 45 minutes.
Orange Glaze for Ham
1 can (6 oz.) frozen orange juice
¼ cup firmly packed brown sugar
½ tsp. dry mustard
1 tsp. Worcestershire sauce
Combine ingredients and heat, stirring constantly,
until sugar dissolves. (This makes about 1 cup, or
enough sauce to glaze a 6 or 7 pound ham.)
Place ham in a large shallow baking pan.
Bake in 350-degree F. oven, allowing 15 to 20
minutes per pound. After 30 minutes baking,
spread top generously with orange glaze.
Continue baking, basting every 10 minutes with
more orange glaze, 1 hour longer, or until meat is
richly glazed.
Mustard Sauce for Ham
3 egg yolks, slightly beaten
½ cup brown sugar
1 T. flour
¼ cup dry mustard
½ cup vinegar
½ cup water
¼ cup margarine
To egg yolks in small saucepan, add wellcombined dry ingredients. Mix well. Add vinegar
and water. Cook over low heat until thickened,
stirring constantly. Add margarine and remove
from heat. Stir well and cool. Makes 2 cups.
Leftover sauce will keep in refrigerator several
weeks.
Poppy Seed Dressing
¾ tsp. poppy seeds
1/3 cup red wine vinegar
1/3 cup sugar
¾ cup vegetable oil
1 T. grated onion
½ tsp salt
1 T. prepared mustard
Wire whip together and store in pint jar.
Chocolate Cake
½ cup cocoa powder
1 cup vegetable oil
2 eggs
2 cups sugar
2 ¾ cups flour
1 cup milk
2 tsp. baking soda
1 tsp. salt
Beat all ingredients together until smooth. Add 1
cup boiling water to batter. Mix. Grease and flour
a 9x12 pan and pour mixture in it. Bake at 350 for
25 to 30 minutes. Frost with chocolate or German
chocolate frosting.
German Chocolate Frosting
1 cup canned evaporated milk
1 cup sugar
1 cube butter
2 egg yolks
1 cup coconut
1 cup chopped walnuts
1 tsp. vanilla
Combine sugar, milk, butter, and egg yolks in pan
on medium heat. Cook about 10 minutes until
boiling and thick. Stir constantly. When thick, add
nuts, coconut, and vanilla. Frost chocolate cake.
Peanut Butter Chocolate Bars
1 cup corn syrup
1 cup sugar
6 cups corn flakes
1 ½ cups peanut butter
1 pkg. chocolate chips
Combine in saucepan: corn syrup, sugar, and boil
about 3 minutes until sugar dissolves. Take off
heat and add peanut butter and cornflakes. Pat
into buttered 9x13 pan and sprinkle chocolate
chips on top. Spread when they are melted.
Mom’s Deluxe Hot Fudge Sauce
½ can sweetened condensed milk
2 cans evaporated milk
1 pkg. milk chocolate chips
1 pkg. semi sweet chocolate chips
4 T. corn syrup
½ cube of butter
Cook over med-low heat until everything melts
together. Great over Mississippi Mud Brownies
and ice-cream.
Homemade Danish Dessert
A 3 oz. box of Jell-O (any flavor)
4 T. cornstarch
1 cup sugar
2 cups water
1 T. lemon juice
Mix together and heat over medium stirring
constantly until thick. Pour into glasses. Top with
whipped cream and chill. Or use for fresh peach
or fresh strawberry pie.
Gingersnaps
1 ½ cups shortening
2 cups sugar
2 eggs
½ cup molasses
4 cups flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground cloves
2 tsp. ground ginger
Cream together sugar and shortening. Add other
ingredients and blend well. Spoon balls into
granulated white sugar and coat. Bake at 375 for
8-10 minutes.
Snicker Doodles
1 cup butter flavored shortening
1 ½ cups sugar
2 eggs
2 ¼ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
Mix everything together. Scoop into round balls
and roll in a mixture of sugar and cinnamon (2 T.
sugar + 2 T. cinnamon.) Bake at 375 for 8
minutes. They are better when they are
undercooked.
Soft Gingerbread Cookies
1 ½ cups shortening
2 cups sugar
2 eggs
½ cup molasses
1 ½ tsp. baking soda
1 tsp. cinnamon
2 tsp. salt
4 ¾ cups flour
Mix together and bake at 350 for 8-10 minutes.
Chex Muddy Buddies
9 cups corn or rice chex
1 cup semi-sweet chocolate chips
½ cup peanut butter
¼ cup butter
1 T. vanilla
1 ½ cups powdered sugar
Pour cereal into large bowl. Set aside. In small
saucepan over low heat, melt chocolate chips,
peanut butter and margarine until smooth, stirring
often. Remove from heat and stir in vanilla. Pour
mixture over cereal, stirring until all pieces are
coated. Pour into a large plastic bag with
powdered sugar. Shake until all pieces are
coated. Spread on wax paper to cool.
No-Bake Cheesecake
Crust:
1 cube butter
1 ½ packages graham crackers
2 T. sugar
Pat into bottom of pan.
Filling:
12 oz. cream cheese
1 container Cool Whip
½ cup powdered sugar
1 tsp. vanilla
Whip filling together and fold in Cool Whip.
Spread over crust and top with canned pie filling or
Danish dessert. Chill.
Marshmallow Popcorn
1 1/3 cups sugar
½ cup light karo syrup
2 cubes butter (can use 1)
2 cups marshmallows
Bring to boil sugar, corn syrup, and butter. Add
marshmallows when off heat. Pour over popped
popcorn.
* Can add sliced almonds
Cream Pie Filling
3 cups milk
½ cup sugar
½ tsp. salt
6 T. flour
2 T. butter
2 egg yolks
1 tsp. vanilla
2 baked pie crusts
whipped cream
Scald 2 cups milk over boiling water. Mix sugar,
salt, flour, and remaining milk together. Stir into hot milk
and cool slowly until thickened, stirring constantly. Cover
and cook over boiling water for 5 minutes. Add mixture
slowly to egg yolks and cook 2 minutes longer. Add
butter and vanilla. Cool. Add one of the flavors below.
Stir in. Fill pie crusts and top with whipping cream.
Chocolate: Melt 1 cup semi-sweet chocolate chips. Fold
into cream filling.
Coconut Cream: Stir in 2 cups moist sweetened coconut.
Banana Cream: Slice 6 peeled bananas and fold into
cream filling.
Brownie Pudding
Bottom:
2 cups flour
4 tsp. baking powder
1 tsp. Salt
1 ½ cups sugar
4 T. cocoa
1 cup milk
2 tsp. vanilla
4 T. melted butter
2 cups chopped nuts (optional)
Top:
1 ½ cups brown sugar
½ cup cocoa
Mix everything for the bottom together and
pour into a greased 9x12 casserole pan. In
separate bowl mix things for the top together and
sprinkle on top. Add 3 ½ cups boiling water to top.
Bake at 350 for 45 minutes.
Cheesecake
1 2/3 cups sugar
¼ c cornstarch
4 (8 oz.) packages cream cheese
1 T. vanilla
2 eggs
¾ cups heavy cream
Whip together and pour over already cooked
sponge cake in spring form pan. Put pan into
another sided pan and add water ½ way up spring
form pan. Bake at 350 for 40-45 minutes. Let cool
and top with a berry glaze.
Mint Brownies
Make a large cookie sheet of brownies.
Mix together:
6 T. butter
6 T. canned milk
1 package powdered sugar
1 tsp. peppermint extract
Green food coloring
Top with this and then melt together:
6 T. butter
2 tsp. vanilla
1 cup chocolate chips
Spread on top of mint layer.
Strawberry Pretzel Salad
2 ½ cups crushed pretzels
3 T. sugar
1 cube margarine, softened
12 oz. cool whip
1 cup sugar
2 (10 oz.) boxes frozen strawberries
1 (6 oz.) box of strawberry Jell-O
12 oz. cream cheese, softened
Mix pretzels, sugar, and margarine. Put in
bottom of a 9x13 pan and bake 10 minutes at 350.
Let cool. Beat cream cheese and add whipped
topping and cup of sugar. Spread over pretzel
crust and chill. Mix together Jell-O and
strawberries substituting strawberry juice for cold
water. Pour over and chill.
Bleu Cheese Dressing
1 small wedge bleu cheese, crumbled
1 ½ tsp. cider or wine vinegar
2 shakes garlic powder
2 shakes paprika
2 cups mayonnaise
1 cup canned milk
Mix together and let sit in fridge for at least 24
hours before serving.
Mom’s Orange Sickle Jell-O
2 large (6 oz.) packages orange Jell-O
2 large (5 oz.) vanilla cook-and-serve Jell-O
pudding
6 cups water
1 large container cool whip
2 cans drained mandarin oranges
sliced almonds (optional)
Bring Jell-O (dry), pudding (dry), and water to
a full boil. Boil 2 minutes. Let cool. When cool
add cool whip and drained oranges. Pour into a
9x13 pan and let set in fridge.
Buttermilk Pancakes
1 ¼ cups flour
3 tsp. baking powder
1 T. sugar
½ tsp. salt
1 beaten egg (egg yolk and white separated)
1 cup milk
1 T. oil
Mix together dry ingredients. Combine egg
yolk, milk, and oil, and stir until moistened. Whip
egg white until foamy and can make points when
spoon lifts. Mix together. Spoon onto griddle
when hot.
Cornbread
1 cup flour
¼ cup sugar
4 tsp. baking powder
¾ tsp. salt
1 cup cornmeal
2 eggs
1 cup milk
¼ cup shortening
Sift flour with sugar , baking powder, and salt.
Stir in cornmeal and add eggs and milk. Beat with
wire whip. Heat shortening in microwave until
liquid. Pour into other ingredients and stir until
smooth. Pour into a greased 9x13 pan and bake
at 425 for 20-25 minutes. Serve warm with honey.
Banana Bread
3 ½ cups flour
3 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 cups mashed bananas
2 T. lemon juice
¾ cups shortening
1 ½ cups sugar
3 eggs
¾ cup milk
½ cup chopped nuts (optional)
Mash bananas with lemon juice and set
aside. Cream together shortening and sugar in
bowl and add eggs. Mix. Add flour, baking soda,
baking powder, and salt. Mix. Add milk and
bananas and nuts and mix well. Pour into greased
pans and bake at 350 for 1 hour or until toothpick
comes out clean.
Fresh Salsa
1 large can diced tomatoes
fresh or dried cilantro
green onions
½ tsp. garlic powder or 2 fresh cloves
1 small can diced green chili peppers
dash of dry Mexican seasoning
1 fresh jalapeno or red pepper seeds
1 small can green chilies
Mix together and serve with tortilla chips.
Artichoke Dip
2 large cans artichoke hearts
1 cup real mayonnaise
1 cup parmesan cheese
Blend in blender all ingredients. Bake in
casserole dish at 350 for 30 minutes. Place
chopped green onions and chopped tomatoes
around edge of dish. Serve with crackers.
Yummy Fudge
1 ½ sticks butter
3 cups sugar
2/3 c evaporated milk
1 pkg. (12 oz.) milk chocolate chips
1 jar (7 oz.) jet puffed marshmallow cream
nuts (optional)
1 tsp. vanilla
Grease 9x13 pan. Mix margarine, sugar, and
milk in saucepan and bring to a boil over medium
heat stirring constantly. Boil 5 minutes on medium
or to 234 F on candy thermometer stirring
constantly. Remove from heat and stir in
chocolate chips, then marshmallow crème, then
vanilla. Pour into pan and cool.
Manicotti with Cheese
14 pieces (8 oz.) manicotti
¾ (15 oz.) ricotta cheese
2 cups (8 oz.) shredded mozzarella
¼ cup grated parmesan cheese
2 T. chopped fresh parsley
½ tsp. salt
¼ tsp. pepper
½ lb. cottage cheese
1 egg
¼ c. cheddar cheese
a dash of seasoning salt
grated parmesan
3 cups spaghetti sauce (28 oz,)
Fill manicotti with ingredients and pour sauce
over. Top with grated cheese. Makes 6-8
servings.
The Cheesecake Factory
Key Lime Cheesecake
1 ¾ cups graham cracker crumbs
5 T. melted butter
1 cup plus 1 T. sugar
3 (8 oz.) packages cream cheese, softened
1 tsp. vanilla
½ cup fresh lime juice (about 5 limes)
3 eggs
Whipped cream
1.
Preheat oven to 350. Combine graham
cracker crumbs with butter and 1 T. sugar in
medium bowl. Stir until crumbly.
2.
Press the crumbs onto the bottom and about
½ way up the sides of a spring form pan (or into
two 9 inch pie pans). Bake the crust for 5 minutes
and set aside.
3.
In a large mixing bowl combine the cream
cheese, 1 cup sugar, and vanilla. Mix with electric
mixer until smooth.
4.
Add the lime juice and eggs and continue to
beat until smooth and creamy.
5.
Pour the filling into the pan and bake for 60-
70 minutes. If the top of the cheesecake is turning
light brown, it’s done. Remove from oven and let
cool.
6.
When it is at room temperature, put it in the
refrigerator. When the cheesecake has chilled,
remove the pan sides and cut the cake into 8
equal pieces. Serve with a generous dollop of
whipped cream on top.
Famous Butter Mints
2 cups sugar
1 cube butter
1 cup water
3-4 drops of peppermint oil
Boil water and butter together until butter is
melted. Add sugar gradually and stir until sugar is
dissolved. Put lid on and steam for three minutes.
Then continue cooking to 260 degrees if its rainy
and 258 degrees if normal weather. Pour it onto a
buttered slab. It cools quickly. Add color (dab on
with finger here and there) and mint and stretch it
(pull out like a rope two feet or so, twist a few
times, bring ends together and repeat). Lay out on
slab like a rope and cut it with kitchen sheers. Let
lie until it mellows.
Crock Pot Chicken Lickin’ Good Pork Chops
6-8 lean pork chops
½ c. flour
1 t. salt
1 ½ t. dry mustard
½ t. garlic powder
2 T. oil
1 can Chicken and Rice Soup (do not add water)
Coat chops in flour mixture. Brown chops in
2 T. oil. Place in crock pot. Add soup and cook
low for 6-8 hours or high for 3 - 3 ½ hours.
Streusel Topping for muffins
½ c. brown sugar
2 T. enriched flour
2 t. cinnamon
2 T. melted butter
¼ c. finely chopped pecans
Spread on before baking.
Snowball Cookies
2 sticks butter, softened
¾ c. sugar
2 c. flour
1 c. finely chopped walnuts OR pecans
8 oz. Bag Chocolate Hershey Kisses
Powdered sugar, for dusting
Cream butter and sugar well, until smooth. Add
flour, then walnuts or pecans. Gather dough into
disk-shape and wrap in plastic wrap. Refrigerate
at least ½ hour. Preheat oven to 350 degrees.
Remove foil from kisses and insert one inside a
ball of dough 1” in diameter. Make sure each kiss
is completely covered by dough. Bake on
ungreased cookie sheet for about 12 minutes or
until just cooked through. Sift over powdered
sugar while still warm. Makes about 2 ½ dozen.
Chocolate Peppermint Roll
4 eggs, separated
½ teaspoon baking powder
½ cup sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup sugar
1/3 cup water
1/3 cup cocoa
Peppermint Filling (recipe follows)
½ cup flour
Chocolate Glaze (recipe follows)
Heat oven to 375º. Line jelly-roll pan with aluminum foil, including up the edges.
Generously grease foil.
In large mixer bowl beat egg whites until foam; gradually add ½ cup sugar,
beating until stiff peaks form. Set aside.
In small mixer bowl beat egg yolks and vanilla on high speed about 3 minutes;
gradually add 1/3 cup sugar. Continue beating 2 additional minutes.
Combine dry ingredients; add to egg yolk mixture alternately with water on low
speed, beating just until batter is smooth.
Gradually fold chocolate mixture into egg whites; spread evenly in prepared pan.
Bake 12 to 15 minutes or until top springs back when touched lightly in center.
Prepare the towel, as per the next step, while cake is baking, as will need it
immediately
Immediately loosen cake from edges of pan; invert on towel sprinkled with
confectioners’ sugar. Carefully remove foil. Sprinkle more confectioners’ sugar
on up-side of cake. Immediately roll cake in towel starting from narrow end;
place on wire rack to cool. (May “roll” cooling cake occasionally to avoid a flat
side.)
Prepare Peppermint Filling. Unroll cake. Spread with filling. (Leave a bit of a
“margin” all around, as the filling will goosh a bit when you roll.) Re-roll cake
(without the towel, hee hee)
Glaze with Chocolate Glaze; chill. Serves 10-12
Peppermint Filling
In small mixer bowl beat 1 cup chilled whipping cream until slightly thickened.
Add ¼ cup confectioners’ sugar and ¼ cup finely crushed peppermint candy.
Beat until stiff.
Chocolate Glaze
2 tablespoons butter or margarine
2 tablespoons cocoa
2 tablespoons water
1 cup confectioners’ sugar
In small saucepan over low heat, melt butter; add cocoa and water, stirring until
smooth and slightly thickened. Do not boil. Remove from heat; cool slightly.
Gradually blend in confectioners’ sugar and vanilla.