Sunday, December 14, 2008

Easy Pumpkin Muffins

1 1/2 c. sugar
3/4 c. oil
3 eggs
1 lb. can pumpkin (15 oz. can works fine)
1 1/2 c. flour
1 1/2 tsp. soda
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Measure all ingredients in a big mixing bowl. Beat together well for 5 minutes.

Add 1 c. chocolate chips - if desired.

Pour into cupcake pans (fill more than 1/2 full). Bake at 400 degrees for 18 minutes.

Wednesday, December 10, 2008

Basic Cream Pie

2/3 C sugar
1/2 tsp salt
2 1/2 T cornstarch
1 T flour
3 C milk
3 egg yolks, slightly beaten
1 T margarine
1 1/2 tsp vanilla

Mix sugar, salt, cornstarch and flour in a heavy saucepan. Add milk gradually, stirring well to mix ingredients. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil two minutes. remove from the heat. Slowly add half of the mixture to the egg yolks, stirring constantly. Return egg mixture to remaining ingredients in the saucepan and blend well. Boil one minute more, stirring constantly. Remove from heat; blend in margarine and vanilla. Cool (unless adding meringue), stirring occasionally. Pour into cooled pie crust. Chill thoroughly for two hours. Top with sweetened whipped cream, which you make by beating 1/2 C of whopping cream until stiff, and beating in 1 T confectioners' sugar and 1/4 tsp vanilla. Or sprinkle with shaved nuts, toasted coconut or fresh berried. Take the chilled pie out of refrigerator 20 minutes before serving; this allows the crust to b e a the peak of flavor.


Follow the basic cream pie recipe, except fold in 3/4 cup moist, shredded coconut just before filling pastry shell. Sprinkle an additional 1/4 cup of shredded coconut on whipped cream or meringue topping (before meringue is baked so coconut will toast in the final baking). I toasted the coconut at 350 degrees until lightly browned and then sprinkled it on the whipped cream.


Follw the basic cream pie recipe, except increase the sugar amount to 1 1/2 cups and add 3 square (3 oz) of chopped, unsweetened chocolate with the milk (or add 1/2 C cocoa with the dry ingredients before adding milk). Top with whipped cream or meringue.


Follow the basic cream pie recipe, except arrange a layer of sliced bananas, 1/2 inch deep, in a pastry shell before pouring in cooled filling. Three bananas usually are adequate. If you use whipped cream topping, garnish with a ring of sliced bananas. To prevent the banans from turning brown, dip them in lemon or pineapple juice or a commercial fruit preservative containing ascorbic acid.

Basic Recipe for Pastry

Single Crust - 9 inch

1 C flour
1/2 tsp salt
1/3 C shortening
2 T water

Mix flour and salt. Add shortening. Using a pastry blender, cut the shortening into the flour mixture until the texture is the size of small peas.

Add ice cold water, sprinkling water on flour, one tablespoon at a time. Mix lightly with a fork until the flour is moistened. The dough should form a ball, but not be sticky.

Lightly flour a dough board or pastry cloth. Flatten and press the dough into a circle. Roll the pastry from the center to the outer edge until it is a large enough circle to cover your pie pan.

Fold the pie crust into fourths, transferring quickly to the pie pan. Unfold, being careful to center the pastry in the pie pan.

If you have an uneven amount of crust hanging over the edge, trim it away with kitchen shears or a knife. A 1 inch overhang is adequate. Flute edges.

Prick the unbaked shell liberally with a fork. Bake in a preheated 425 degree oven for approximately 10 minutes. Cool.

Coconut Chocolate Pie

1/2 C sugar
1/3 C cornstarch
1/4 C baking cocoa
1/4 tsp salt
1 1/2 C milk
16 miniature Almond Joy candy bars, chopped
1 tsp vanilla extract
1 pastry shell (9 inches), baked
Whipped cream

In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat.

Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pastry shell. Refrigerate until set, about 4 hours. Slice and serve with whipped cream. I went ahead and put a layer of whipped cream over the entire pie.

Tuesday, November 11, 2008

Fredricksburg Graham Bread (Grandma Velma Glenn's)

2 T. yeast
1/2 cup warm water
2 T. shortening
1/2 cup brown sugar
1 T. salt
1/3 cup molasses
2 cups cooled, scalded milk
4 cups whole wheat flour
1 egg, well beaten
3 to 3 1/2 cups white flour

I also add:
1 1/2 T. dough enhancer
2 T. gluten

Dissolve yeast in warm water. In bowl combine shortening, brown sugar, salt, molasses, scalded milk, whole wheat flour, dough enhancer, and gluten. Mix well. Stir in egg and yeast. Mix for 5 minutes.

Add white flour to make a stiff dough. Knead 5-7 minutes. Place in greased bowl. Let rise for one and a half hours. Make into loaves and place in greased pans. Let rise for about 40 minutes. Bake at 350 degrees for 35 minutes.

Makes three pans that are 7.5" x 3.5".

The dough enhancer and gluten are not necessary, but I find that they improve the texture of the bread. I have found them at Macey's grocery store.

This recipe can also be used for white bread. Use white sugar instead of brown. Use light Karo syrup in place of molasses. Use all white flour.

Wednesday, October 29, 2008

Chicken Noodle Soup

1 C chopped onion
1 C chopped carrots
1 C chopped celery
1 garlic clove, minced
2 tsp oil
1/4 C flour
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp poultry seasoning
6 C chicken broth
4 C diced peeled potatoes
1 tsp salt
2 C diced cooked chicken breast
2 C uncooked wide noodles
1 C evaporated milk

In a soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes, and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).

NOTE: I cooked the noodles separately as I prefer the more "home-made" like noodles which require about 20 minutes to cook.

Friday, August 29, 2008

Potato Salad


6 large potatoes, cooked and cut
6 eggs, cooked and cut
2 celery stalks, sliced
6 green onions with tops, sliced
6 radishes, sliced
1 tsp. pepper


3 eggs, beaten
1/4 C vinegar
1/4 C sugar
1/2 tsp dried mustard
1/2 tsp salt
1 C mayonnaise

Combine eggs, vinegar, sugar, mustard and salt in pan. Cook over medium heat until thick. Let cool. Add mayonnaise. Poor over salad ingredients. Refrigerate several hours. 8 servings.

I added a couple of squirts of mustard and some sliced pickles. It also works best if you boil the potatoes in their skins and then peel and cut them.

This recipe is from Cherise.

Monday, August 18, 2008

Chewy Chocolate Brownies

3/4 C flour
1/4 tsp salt
1/2 C butter
3 ounces unsweetened chocolate baking bar
1 C sugar
2 eggs
1 tsp vanilla
3/4 C chopped nuts, optional

Preheat oven to 350 degrees. In small bowl, combine flour and salt; set aside. In small saucepan, combine butter and unsweetened chocolate baking bar. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat; cool to room temperature. In large bowl, combine sugar, eggs, and vanilla extract; beat well. Stir in chocolate mixture. Gradually add flour mixture. Stir in nuts. Pour into greased 8 inch square baking pan.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into squares. Makes: 16 brownies

Cherise gave me this recipe.

Chocolate Chip Cookies

Cream together:

2 cubes butter, softened
3/4 C sugar
1 egg
1 tsp vanilla
3/4 C brown sugar

In a separate bowl, mix:

1/2 tsp salt
2 1/4 C flour
1 tsp baking soda

Mix wet and dry ingredients together. Add 1/2 bag of milk chocolate chips and stir. Bake at 375 degrees for 8-10 minutes. Cool on wire rack.

Peanut Butter Blossom Cookies

1/2 C shortening
1/2 C peanut butter
1/2 C granulated sugar
1/2 C brown sugar
1 egg
2 T milk
1 tsp vanilla
1 3/4 C flour
1 tsp baking powder
1/8 tsp baking soda
chocolate kisses
1/4 C granulated sugar

Preheat oven to 350 degrees.

In a large mixing bowl, beat the shortening and peanut butter with an electric mixer on medium speed for 30 seconds.

Add the 1/2 C granulated sugar and brown sugar, mixing until combined.

Beat in egg, milk and vanilla until well-mixed.

In a small mixing bowl, combine flour, baking powder and baking soda. Add dry ingredients to creamed mixture, mixing until thoroughly blended.

Shape dough into 1 inch balls. Roll balls in the 1/4 C granulated sugar. Place balls 2 inches apart on an ungreased cookie sheet.

Bake for 10-12 minutes or until edges are firm and bottoms are lightly browned. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Cool cookies on cookie sheet for a few minutes, then transfer to a wire cooking rack to continue cooling. Chocolate will firm as the cookies cool, but will remain soft.

Silver White Cake

2 1/4 C flour
1 2/3 C sugar
3 1/2 tsp baking powder
1 tsp salt
1 1/4 C milk
2/3 C shortening
1 tsp vanilla
5 egg whites

Heat oven to 350 degrees. Grease and flour 2 round pans (8" or 9") or a 9X13" pan. Beat flour, sugar, baking powder, salt, milk, shortening, and vanilla in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally for 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes. Pour in pans.

Bake until toothpick inserted in center comes out clean, or until cake springs back when touched lightly in center: layers 30-35 minutes, rectangular 40-45 minutes. Cool 10 minutes and remove from pans. Cool completely.

From Grandpa Glenn's (J. Wesley Glenn) 80th birthday party. Really good eaten plain. Makes a great cake for strawberry shortcake.

This recipe was given to me by Cherise.

Sunday, August 17, 2008

Buttermilk Ranch Salad Dressing

I got this recipe from Mike's sister, Dianna Tangren. I like lots of flavor, so I go a little heavy (heaping) on the onion salt and garlic.

2 cups buttermilk
2 cups mayonnaise (I use a mixture of regular and low-fat)
1 heaping teaspoon onion salt
1 tsp. Accent
1/4 heaping teaspoon garlic powder
3/8 tsp. pepper
1/2 tsp. salt
1 tsp. dried parsley

Mix all ingredients together.

Dodson Tri Tip Marinade

Tri-tip is a cut of beef. Costco has really good tri tip. They come two to a package.

3/4 cup soy sauce (I use low sodium)
1/4 cup sugar
1/4 cup pineapple juice
2 tsp. peeled, grated fresh ginger root
1 to 2 garlic cloves, minced (I like lots of garlic)

This is enough marinade for one tri-tip roast. Slice the tri-tip thinly (about 1/4 inch) along the grain of the meat. Put in a gallon-size ziploc bag. Pour the marinade over the meat. Make sure all of the meat is covered. Let marinate at least 24 hours. Grill.

We love this. It is really good cold the next day, too.

Wednesday, June 18, 2008

Fresh Pesto Sauce*

This recipe is good for garden fresh basil. My sister Hayley van Beever gave it too me.

2 cups fresh basil (approximately)
2 cloves garlic
1/2 cup olive oil
1/2 cup Parmesan cheese
1 tsp. lemon juice
salt and pepper

Puree all ingredients in food processor/blender. Serve warm or cold with 16 oz. box of cooked pasta of your choice.

Tuesday, May 13, 2008

Peanut Butter Chocolate Chip Cookies

1/2 C margarine, softened
1/2 C sugar
1/3 C packed brown sugar
1/2 C chunky peanut butter
1 egg
1 tsp vanilla extract
1 C flour
1/2 C old-fashioned oats
1 tsp baking soda
1/4 tsp salt
1 C semisweet chocolate chips

In a mixing bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown.

I think the key to good cookies is to take them out of the oven before they really look done. If you want soft cookies, take them out when they are just barely starting to brown around the edges.

Caramel Fudge Cheesecake

1 package fudge brownie mix (8 inch square pan size)
1 package (14 oz) caramels
1/4 C evaporated milk
1 1/4 C coarsely chopped pecans
2 packages (8 oz each) cream cheese, softened
1/2 C sugar
2 eggs
2 squares (1 ounce each) semisweet chocolate, melted
2 squares (1 oz each) unsweetened chocolate, melted

Prepare brownie batter according to the package directions. Spread into a greased 9 inch spring-form pan. Bake at 350 degrees for 20 minutes. Cool for 10 minutes on a wire rack. Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. In a mixing bowl, combine the cream cheese and sugar; mix well. Add eggs, beating on low speed just until combined. Stir in melted chocolate. Pour over pecans. Bake at 350 degrees for 30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool completely. Chill overnight. Remove sides of pan before serving. Store leftovers in the refrigerator.

I made this for the first time on Mother's Day 2008. It turned out really well, and was not as difficult as I feared. It was very rich and yummy, but you definitely need to like chocolate!

Baked Beans

1 12 oz can of pork and beans
1/4 C chopped onion
3/4 C ketchup
1 dollop of worcestershire sauce
1 C corn flakes
1/3 C brown sugar
1/4 tsp cloves
2 strips cooked, crumbled bacon

Combine together. Bake at 350 degrees for one hour.

Cherise gave me this recipe.

Crock-Pot Chili

1 lb ground beef
1 C chopped onion
1 C chopped green pepper
1 clove garlic, minced
1 (28 oz) can diced tomatoes, undrained
2 (16 oz) cans pinto beans, undrained (or whatever kind you prefer)
1 T chili powder
1 tsp salt
1 1/2 tsp ground cumin
1/2 tsp pepper
Brown ground beef with onion and green pepper. Remove excess grease. Transfer to crock-pot. Add remaining ingredients, stir to blend. Cover and slow cook 7-8 hours.

Cherise gave me this recipe.

Spicy Potato Wedges

1/4 C vegetable oil
1/2 tsp chili powder
2 tsp onion powder
2 tsp garlic salt
1 tsp sugar
1 tsp paprika
3/4 tsp salt
1/4 tsp cayenne pepper
3 1/2 lbs large potatoes, cut into wedges

In a large bowl, combine the first eight ingredients; add potatoes and toss to coat. Arrange in a single layer on greased baking sheets. Bake at 400 degrees for 30-35 minutes or until potatoes are tender and golden brown, turning once.

Strawberry Tossed Salad

1/2 C vegetable oil
1/3 C sugar
1/4 C red wine vinegar
1 garlic clove, minced
1/4 tsp salt
1/4 tsp paprika
8 C torn romaine
2 1/2 C sliced fresh strawberries
1 C shredded monterey jack cheese
1/2 C chopped walnuts

Combine the first seven ingredients in a jar with tight-fitting lid; shake well. Just before serving, toss the salad greens, strawberries, cheese and walnuts in a large salad bowl. Drizzle with dressing and toss.

I made this for the first time on Mother's Day 2008. I really liked it and will definitely make it again.

Chicken Nuggets

1 C flour
4 tsp seasoned salt
1 tsp paprika
1 tsp poultry seasoning
1 tsp ground mustard
1/2 tsp pepper
8 boneless skinless chicken breast halves
1/4 C vegetable oil

In a resealable plastic bag, combine the first six ingredients. Pound chicken to 1/2 inch thickness and cut into 1 1/2 inch pieces. Place chicken pieces, a few at a time, into bag and shake to coat. Heat oil in a skillet; cook chicken, turning frequently, until browned and juices run clear, about 6-8 minutes.


1 lb ground beef
2 garlic cloves, minced
1 1/2 C water
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 envelope onion soup mix
1 tsp dried oregano
1/2 tsp sugar
1/4 tsp pepper
9 lasagna noodles, cooked and drained
2 C small curd cottage cheese
4 C shredded mozzarella cheese
2 C grated Parmesan cheese

In a large saucepan, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Spoon 1/2 C meat sauce into greased 13X9 inch baking dish. Layer with three noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice.
Cover and bake at 30 degree for 40 minutes. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

Crock-pot Pork Chops

3/4 C packed brown sugar
1/2 C soy sauce
1/2 C ketchup
1/4 C honey
2 T cider or white wine vinegar
3 garlic cloves, minced
1 tsp ground ginger
1 tsp salt
1/4 tsp crushed red pepper flakes
6 pork loin chops
1 medium onion, sliced

In a large bowl, combine the first nine ingredients. Place pork chops in crock-pot and cover with sauce. Place onion on top. Cover and cook on low for approximately 4-5 hours (depending on thickness of chops).

Monday, May 12, 2008

Ham and Vegetable Linguine

1 8oz package linguine
1/2 lb fresh asparagus, cut into 1" pieces
1/2 lb fresh mushrooms, sliced
1 medium carrot, thinly sliced
1 medium zucchini, diced
2 C julienned fully cooked ham
1/4 C margarine
1 c whipping cream
1/2 C frozen peas
3 green onions, sliced
1/4 C grated parmesan cheese
1 tsp dried basil
3/4 tsp salt
dash each pepper and ground nutmeg

Cook linguine according to package directions. Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini and ham in butter until the vegetables are tender. Add cream, peas, onions, parmesan cheese, basil, salt, pepper and nutmeg; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. Rinse and drain linguine; add to vegetable mixture and toss to coat.

Cinnamon Rolls in a Snap

4 1/2 C biscuit/baking mix
1 1/2 C milk
(or use homemade biscuit recipe)

2 T margarine, softened
1/4 C sugar
1 tsp ground cinnamon
1/3 C raisins, optional

2 C confectioners' sugar
2 T milk
2 T margarine, melted
1 tsp vanilla extract

In a bowl, combine biscuit mix and milk. Turn onto a floured surface; knead 8-10 times. Roll the dough into a 12 in. X 10 in. rectangle. Spread with margarine. Combine sugar, cinnamon and raisins if desired; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down on a large greased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden brown. Meanwhile, combine the icing ingredients; spread over rolls. Serve warm. Yield: 1 dozen

These do have a biscuit-like texture. Most of my family really likes them, but Mallory, who does not like biscuits, will not eat them.

Cheeseburger Soup

½ lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley
4 Tbsp butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 lb)
1/4 cup all-purpose flour
8 oz american cheese cubed (i.e. Velveeta)
1-1/2 cups milk
1/4 tsp pepper
1/4 cup sour cream

In a 3 qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 Tbsp butter until vegetables are tender, about 5 min. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 5 min or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter. Add flour; cook and stir. Add to soup; bring to a boil. Cook and stir reduce to low heat. Add cheese, milk, salt and pepper; stir until melted. Remove from heat and blend in sour cream.

Peanut Butter Pie

9" chocolate crumb crust (like the graham cracker kind, but chocolate)

1 (8 oz) package cream cheese, softened
1 C creamy peanut butter
1 C sugar
1 T butter, softened
1 tsp vanilla extract
1 C heavy cream, whipped
grated chocolate candy bar or chocolate cookie crumbs, optional

In a mixing bowl, beat cream cheese--then add peanut butter, sugar, butter and vanilla and beat until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with grated chocolate candy bar or cookie crumbs if desired. Refrigerate.

Sweet-N-Sour Meatballs

1 lb hamburger
1 C soft bread crumbs
1 egg, beaten
2 T minced onion
2 T milk
1 clove garlic, minced
½ tsp salt
1/8 tsp pepper
1 T vegetable oil
2/3 C chili sauce
2/3 C grape jelly

Combine first 8 ingredients, form into bite sized meatballs. Brown meatballs in oil; cover and cook on low five minutes. Drain. Combine chili sauce and jelly ; pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10-12 minutes until sauce has thickened, basting occasionally.

Wild Rice Soup

1 C cooked wild rice (can used white rice or a combination)
6 T butter
1 T minced onion
½ C flour
3 C chicken broth
¾ C minced cooked ham
½ C shredded carrots
1 C half & half

Cook rice according to package directions. In a separate pot, melt butter and sauté onion until tender. Blend in flour until smooth, and gradually stir in chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low and mix in the cooked rice, ham, carrots. Continue to cook and stir about 5 minutes until heated through. Thoroughly blend the half & half into the soup just before serving.

Crock-Pot Spaghetti Meat Sauce

½ lb sweet Italian sausage (optional)
1 lb hamburger
1 medium onion, chopped
1 green pepper, seeded & chopped
2 cloves garlic, minced
2 T sugar
1 T salt
2 tsp leaf basil
1/8 tsp crushed red pepper
2 can (16 oz each) Italian style tomatoes
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste

Brown meat; drain well. Add to crock-pot with remaining ingredients; stir well. Cover and cook on low for 8 hours. Can add sliced mushrooms and olives the last hour of cooking. This sauce freezes very well.

Crock-Pot Cream Cheese Chicken

2-4 skinless chicken breasts
2 T melted butter
1 pkg dry Italian seasoning mix
1 can cream of chicken soup
8 oz cream cheese
½ C chicken broth
½ C onion, chopped
salt & pepper to taste
garlic powder to taste

Place chicken in crock-pot and drizzle with butter and sprinkle with Italian seasoning mix. Cook on low 4 hours (longer if using bone-in chicken). In medium sauce pan, brown onion in 1 T butter. Add cream cheese, soup, chicken broth, garlic powder, salt and pepper. Cook for 2 to 3 minutes until smooth. Pour sauce over chicken and cook additional 30 minutes in crock pot. Serve over hot cooked rice or pasta.

Crock-Pot Ham & Cheese Potatoes

4 large baking potatoes, peeled & thinly sliced
1 C shredded cheddar cheese
½ C chopped onion
1 C chopped cooked ham
1 can cream of mushroom soup
½ C water
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper

Mix all together in crock-pot. Cover and cook on low 4-6 hours.

Bean Dip*

1 can refried beans
2/3 C salsa
4 oz cream cheese

Melt together.

This one came from Cherise, too.

Make Ahead Butter Horn Rolls

Combine the following, allow to stand for 5 minutes, then stir down:
2 T Yeast
½ C warm water

Melt margarine in a heavy sauce pan or microwave, then add milk. Immediately remove from heat.
1 C margarine
1 ½ C milk

Blend in:
1 C sugar
6 eggs beaten
1 ½ tsp salt

Add the yeast mixture and 9-9 ½ C flour.

Stir in just enough flour to make a soft dough. Let rise until double in size, 1-2 hours. Turn to a floured board, knead to handle. (The rolls come out better when you keep the dough on the soft side.) Divide into quarters, roll each into a circle about 12-14” in diameter. Spread melted butter or margarine on each circle. Cut into 8 equal pie wedge pieces for large rolls, and 16 for small rolls. Roll up like crescents, starting from the wide end, place point down on a cookie sheet close together. Freeze for 2 hours, then remove from freezer, and place in plastic bags. Keep in the freezer for up to 6 weeks. When you’re ready to bake, place on a greased cookie sheet 2-3 inches apart, cover with a towel and let rise until double in size, about 4-5 hours. Bake at 350 degrees for about 15-20 minutes. Makes 32-64 rolls.

I have made these rolls for many family get-togethers. I did originally get this recipe from Cherise.

Black Bean Salsa*

1 bunch cilantro
1 bunch green onion
1 tomato, chopped
1 can black beans (drained and rinsed)
1 can corn (drained)
½ cup salsa
½ cup Italian salad dressing
1 avocado, chopped
juice from one lime

As for the cilantro and green onion, I just put in what I think looks right. Some people prefer more, some less.

This has been served at many family get-togethers.

Saturday, May 10, 2008

Tutti Fruity Ice Cream

This is Cherise and Mike's recipe. We've all enjoyed it at various family get-togethers.

1 large package instant vanilla pudding mix
2 cups milk
1 quart half and half
1 pint whipping cream
2-3 bananas, chunked
1 container (used 16 oz.) frozen, sweetened strawberries (defrosted)
1 16 oz. can crushed pineapple, drained
1 ½ cups chopped pecans
1 ½ cups sugar

Mix the milk and the pudding together. Add all other ingredients

Friday, May 9, 2008

Cookie Salad*

I made this salad for Amberlee's baptism.

1 3oz. package of Vanilla Instant Pudding Mix
1 C Buttermilk

Whip together until smooth. Chill for about 5 minutes until set up good. Mix in:

1 8oz. cool whip
1 large can chunky pineapple
1 large can Mandarin Oranges
6-8 Fudge stripe cookies (yes, cookies!) , crumbled

Chill and serve. Can be garnished with a few mandarin oranges (saved out) and additional cookies.

Cheese Ravioli with Zucchini*

1 C heavy whipping cream
1/2 C Chicken broth
1 Package (9 oz. refrigerated cheese ravioli) I used one in the cheese section at the store.
1 small onion, finely chopped
1 T butter
1 medium sweet red pepper, julienned
3 C julienned zucchini ( I didn't use that much I used one zucchini)
1/2 tsp. salt
1/4 tsp. garlic powder
3/4 C grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried parsley

In a large saucepan, bring cream and broth to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until reduced to 1 Cup. Meanwhile, cook ravioli according to package directions.
In a large skillet, saute onion in butter for 2 minutes. Add red pepper; cook 2 minutes longer. Stir in the zucchini, salt and garlic powder; cook for 1-2 minutes or until vegetables are crisp-tender. Keep warm.
Stir 1/2 C Parmesan cheese, basil and parsley into cream sauce; cook for 1 minute. Drain ravioli; add to skillet with cream sauce. Toss to coat. Sprinkle with remaining Parmesan cheese.
Serves 4.

I made this for Jason and Kierstin when they were here this last week. I have doubled it. It's Yummy!!

Thursday, May 1, 2008

Cloud Biscuits

2 C flour
1 T sugar
4 tsp baking powder
1/2 tsp salt
1/2 C shortening
1 beaten egg
2/3 C milk

Mix dry ingredients. Cut in shortening. Mix egg and milk together. Add to dry ingredients; blend together. Knead until smooth. Pat out as thick as biscuit cutter. Bake at 450 degrees for 10-14 minutes or until golden brown.

Cherise gave me this recipe many years ago. Great biscuits! Have some raspberry jam handy!

Quick Bread Sticks*

1 1/3 C water
3 1/2 C flour
1 pkg. yeast (2 1/4 tsp)
1 1/2 tsp salt
1 T sugar

Dissolve sugar in very warm water. Sprinkle in yeast, let yeast foam. Mix flour and salt well. Stir in yeast mixture. Mix well. Turn onto well floured board and knead 5-7 minutes. Shape into eight, 8" long 1/2" thick ropes. Place on greased cookie sheet. Brush with melted butter. Sprinkle with seasonings as desired (salt, sesame, garlic salt, etc.) Place in 425 degree oven, 15-20 minutes.

Cherise gave me this recipe many years ago. It is one of our family favorites--especially when there is not time to make rolls. I use my Kitchen-aid mixer so there is no kneading. I also butter them when they come out of the oven instead of before baking. They are best when they are warm!

Alfredo Sauce**

1/4 C butter
1 C heavy cream
1 clove garlic, crushed
1 1/2 C freshly grated parmesan cheese
1/4 C chopped fresh parsley

Melt butter in a medium sauce pan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

I sometimes add one pint of canned chicken when I make this. I think it would also be great with barbecued chicken.

I have made this with half and half instead of the cream. It is a little runny, but still good. I also use dried parsley.

Friday, April 18, 2008

Charley's Slow Cooker Mexican Style Meat**

***Disclaimer***This is spicy, but delicious***Change spices for your needs***

We put this meat on tortillas with sour cream, lime juice, and salt. (I guess that is what they do in Mexico.)


  • 1 (4 pound) chuck roast
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 1/4 cups diced green chile pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cayenne pepper
  • 1 (5 ounce) bottle hot pepper sauce
  • 1 teaspoon garlic powder


  1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
  2. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
  3. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
Courtesy of

Guacamole Cilantro Lime Cheeseburger**



2 avocados - halved, peeled, and pitted
1/2 lime, juiced
1 teaspoon chili powder
1 fresh jalapeno peppers, seeded and minced
1/2 cup chopped cilantro
1/4 cup minced onion
1 1/2 teaspoons minced garlic
1/4 teaspoon salt to taste


2 pounds lean ground beef
1/2 lime, juiced
1 tablespoon minced garlic
1/2 cup diced onion
1/2 cup diced tomatoes
6 slices Monterey Jack cheese
6 hamburger buns


  1. Preheat an outdoor grill for medium heat.
  2. To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, chili powder, jalapeno, cilantro, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside.
  3. In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, 1/2 cup diced onion, and tomatoes. Form the meat into 6 patties.
  4. Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.
Courtesy of

Sunday, February 24, 2008

Kierstin's Honey Mustard Chicken

1 (3 lbs.) whole chicken cut into pieces (I used chicken breasts)
1/3 c. melted butter
1/2 c. honey
1/4 c. prepared mustard (plain or spicy)
1 tsp. salt
1 tsp. curry

Preheat oven to 350 degrees F. Place chicken pieces in a shallow baking dish, skin side up. Combine remaining ingredients and pour mixture over chicken. Bake 45-1 hour, basting every 15 minutes with pan dripping and sauce, until chicken is nicely browned and tender and the juices run clear.

Angela's Granola

3 c. rolled oats
1 c. slivered almonds
1 c. cashews (I substitute w/ chopped walnuts)
3/4 c. shredded sweet coconut
1/4 c. wheat germ
3/8 c. dark brown sugar
3/8 c.maple syrup
1/4 c. vegetable oil
3/4 tsp. salt
1 2. raisins

Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, coconut, and wheat germ. In a separate bowl, combine brown sugar, maple syrup, oil, and salt. Combine mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve even color. Remove from oven and transfer to large bowl. Add raisins and mix until evenly distributed.

Wednesday, February 20, 2008

Beef and Orange Stir-Fry***

This is from Everyday Food

3 oranges
2 garlic cloves, minced
2 Tablespoons soy sauce
1 1/2 lbs. trimmed boneless sirloin or rib-eye steak, cut into 1/2 -inch thick strips
1 Tablespoon cornstarch
1 to 2 Tablespoons canola oil
6 scallions, green parts only, cut into 1-inch lengths

1. Into a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add the garlic and soy sauce.
2. With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then half the slices; push out and discard any seeds. Set aside.
3. In a medium bowl, toss the meat with the cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3-5 minutes; transfer to a plate.
4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through. Serve hot, with white rice.

Sautéed Chicken in Mustard-Cream Sauce**

This is from Everyday Food

4 boneless, skinless chicken breast halves
2 Tablespoons olive oil
salt and pepper
1/4 cup chicken broth
1/2 cup heavy cream
2 Tablespoons Dijon mustard
1 teaspoon dried tarragon

1. Sprinkle each chicken breast with 1/4 teaspoon each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; sauté until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour the chicken broth into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sautéed chicken.

Tuesday, February 19, 2008

Mimi's Cafe Corn Chowder**

If you have ever been to Mimi's Cafe and had their corn chowder, you know how good this is. It tastes just like it.

4 Tbs. butter
6 Tbs. onion, chopped (1 small onion)
3/4 cup celery, large dice (2-3 stalks)
2 1/2 cups hot water
2 cups raw potato, peeled and cut into 1/2 inch cubes (3 medium potatoes)
1 quart half & half
3 cups frozen corn, thawed
2 Tbs. sugar
2 tsp. salt
1 pinch pepper
3 Tbs. flour

1. On medium heat, melt butter, simmer onion and celery for 5 minutes until soft, but not brown.
2. Add water, potato, corn, and seasonings. Cover and simmer for 30 minutes, or until potatoes are barely tender.
3. Whisk the flour into 1 cup of the half & half, and stir into the soup. Add the remaining 3 cups half & half. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency.
4. Correct the seasoning with additional salt and pepper, if needed. Correct the consistency, if needed: to make soup thinner, add a little milk or to make soup thicker, simmer another 5-10 minutes.

Hot Fudge*

2 cups granulated sugar
4 Tablespoons flour
4 Tablespoons cocoa powder
4 Tablespoons butter
12 oz. can evaporated milk

Add ingredients to sauce pan. Boil. Remove from heat. Add 1 teaspoon vanilla.

Monday, February 11, 2008

Kierstin's Chicken Tortilla Soup*

This is a good food storage recipe because it is almost all cans.

In crockpot combine:

2 15 oz cans black beans (undrained)
2 15 oz cans Mexican stewed tomatoes
1 4 oz can chopped green chilies
1 c. salsa (mild, medium, hot, your preference)
1 14.5 oz can tomato sauce

Mix well. Then lay on top of soup 4 chicken breast halves. Cover and cook on low for about 8 hours. Before serving remove chicken breasts and shred. Stir back into soup. Top with tortilla chips, grated cheese, and sour cream. (Note: I find that I can even put 2 frozen chicken breasts on top and it will still cook fine. You can try it if you forgot to defrost and filet.)

Kierstin's Carrot Chowder**

(Lots of chopping and grating...I like to use my Bosch attachments)

1 lb. lean ground beef
1/2 tsp. salt
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
4 c. tomato juice
1 1/2 c. water
2 cans cream of celery soup (10.5 oz)
2 1/2 c. grated carrots
1 tsp. sugar
1/2 tsp. garlic salt or 3 cloves garlic minced
1/4 tsp. salt
1/2 tsp. pepper
1/8 tsp. ground marjoram
grated cheese

Brown beef in skillet; drain. Add 1/2 tsp. salt, celery, onion, pepper. Cover simmer on low heat until vegetables are tender, about 10 minutes. In large sauce pan, combine tomato juice, water, celery soups, carrots, sugar garlic, salt, pepper, marjoram. Add ground beef mixture, bring to boil. Simmer 30 minutes. Top individual bowls w/ grated cheese.

Kierstin's Company Carrots**

2 1/2 lbs. carrots
1/2 c. mayonnaise
1 tbsp. onion minced
1 tbsp. prepared horseradish
salt and pepper to taste
1/4 c. saltine crackers, finely crushed
2 tbsp. butter
parsley chopped

Preheat oven to 375 degrees. Cook peeled whole carrots in salted water until tender, saving 1/4 c. cooking liquid. Drain, cut carrots lengthwise in narrow strips about French fry length and place in 13 by 9 inch dish. Combine cooking liquid, mayonnaise, horseradish, salt and pepper. Pour sauce over carrots. Sprinkle w/ cracker crumbs, dot w/ butter, and sprinkle w/ parsley and paprika. Bake for 20 minutes.

Kierstin's Cracker Candy*

This is better than toffee!!

1-1.5 packages saltine crackers
1 c. butter
1/2 c. brown sugar
1/4 tsp. baking soda
12 oz. package chocolate chips (milk or semi-sweet)
ground nuts (optional)

Preheat over to 350. Line cookie sheet w/ aluminum foil; spray foil with cooking spray. Line bottom of cookie sheet with a single layer of saltine crackers. In medium sauce pan, bring butter and brown sugar to boil. Boil one minute (time it) stirring constantly. Remove from heat and mix in baking soda. Pour mixture over saltine crackers and spread evenly. Bake in oven for 8 minutes. Remove from oven and immediately sprinkle with chocolate chips. Let chips soften/melt and then spread evenly. If desired, sprinkle with ground nuts. Refrigerate until completely cool. Break into odd shaped pieces. (Store in air tight container in frig)

Kierstin's Cottage Cheese Pancakes*

Almost like a crepe. My kids gobble them up. Great way to use up cottage cheese and eggs when they're about to go bad.

2 c. creamed cottage cheese
1 c. flour
1/2 c. milk
1/4 c. wheat germ
8 eggs

Put all ingredients in blender. Mix until smooth. Cook on a very hot, lightly oiled griddle until lightly brown. (They'll cook a little slower than regular pancakes).

Monday, February 4, 2008

Clone of a Cinnabon

1 cup warm milk
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp bread machine yeast

1 cup brown sugar
2 1/2 TBLS ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 tsp vanilla extract
1/8 tsp salt

Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cream Cheese Chicken with Garlic Spinach

2 boneless, skinless chicken breasts
salt and pepper
2 TBLS cream cheese with chives and onions
1/2 TBLS plus 1 tsp olive oil
1 clove garlic, minced
1 bag baby spinach

Preheat oven to 375 degrees. Pound chicken 1/2-3/4 inch thick and season with salt and pepper. Spread 1 TBLS cream cheese along one side of each chicken breast. Roll chicken and secure it with toothpicks.

Heat 1/2 TBLS of oil in a large skillet over medium heat. Sear chicken until all sides are light golden brown, about 5 minutes total. Transfer to an ungreased baking dish. Roast until chicken is cooked through, 20-25 minutes. When chicken is done, set it aside.

Return the skillet to medium heat with 1 tsp oil Laute garlic 1 minute. Add spinach; toss just until wilted and bright green, about 1 minute. Serve chicken, sliced or whole, over spinach.

Sour Cream Chive Bread

2/3 cup milk (70-80 degrees)
1/4 cup water (same temp)
1/4 cup sour cream
2 TBLS butter or margarine
1-1/2 tsp salt
1-1/2 tsp sugar
3 cups flour
1/8 tsp soda
1/4 cups minced chives (optional)
2-1/4 tsp. active dry yeast

In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. Yield: 1 1-1/2 pound loaf.

Friday, February 1, 2008

Janeil's Pizza Crust**

4 cups warm water
2 Tablespoons Yeast
2 Tablespoons Sugar
1 Tablespoon Salt (onion salt or garlic salt is really good)
½ cup oil
4+ cups flour
I also like to add some italian herbs

1. Heat oven to 375˚. Dissolve yeast in water
2. Add sugar, salt, and oil, then mix in enough flour to make a soft dough.
3. Knead dough until smooth
4. Roll dough out to fit desired pan (I like to roll mine out on a mixture of cornmeal and italian herbs, it makes the bottom really nice), top with toppings—use remaining dough for breadsticks
5. Bake for approx. 20 minutes or until bottom is brown.

Stroganoff Sandwich**

This is one of our very favorite dinners. It is also very pretty.

1 unsliced loaf French bread
¼ c. chopped onion
1 lb. ground beef
1 T. milk
1 c. sour cream
1 T. Worcestershire sauce
1/8 tsp. garlic powder
2 tomatoes
1 green pepper
4 oz. cheese

Cut bread in half lengthwise. Wrap in foil. Heat 375˚ 10-15 min. Brown meat, onion and drain. Stir in sour cream, milk, garlic, Worcestershire. ¾ tsp. salt. Heat through.
Spread bread with butter. Spread half of mixture on each loaf half. Arrange tomato slices alternately with green pepper rings atop meat. Sprinkle with cheese. Place on baking sheet, Bake 375˚ for 5 min.

Chicken Tortilla Soup**

In crock-pot:
3 cans chicken broth
1 jar southwestern salsa
1 lg. can enchilada sauce
1 can black beans
1 c. frozen super sweet corn
Dash of sugar

1. Simmer ingredients together in a crock-pot.
2. Roast 3-4 chicken breasts in Italian dressing. Add chunks of chicken to soup. Simmer
3. Sprinkle with chopped cilantro and serve over tortilla chips with lime wedges-grated cheese and sour cream.

Buttermilk Syrup**

Really, really good on pancakes!

1 cube butter
2 T. light corn syrup
1 c. buttermilk
1 c. sugar
½ tsp. soda
1 tsp. vanilla

Melt the butter in a large saucepan. Add the remaining ingredients. Bring to a boil on medium high heat. Stir often, cooking about 7 min. The syrup will foam in the early stages, and then turn a nice caramel color.

Heavenly White Brownies**

1 white cake mix
½ c. butter, melted
1 egg
1 ½ c. chopped pecans or walnuts
1 ½ c. coconut

8oz. cream cheese
½ tsp. vanilla
2 eggs
1 lb. powdered sugar

Preheat oven to 350˚. With a spoon, mix cake mix, butter and egg together. Press dough into lightly greased 9x13 pan. Sprinkle one cup nuts and cup coconut evenly over the top. In a separate bowl, gradually beat cream cheese, vanilla and eggs together with an electric mixer. Slowly beat in powdered sugar. Spread cream cheese mixture evenly over the top. Sprinkle top with remaining ½ c. nuts and ½ c. coconut. Bake 30-35 min. Cool completely before cutting into squares.

Olive Garden Salad Dressing*

½ c. white vinegar
1/3 c. water
1/3 c. vegetable oil
¼ c. corn syrup
2 ½ T. grated Romano cheese
2 T. dry pectin
2 T. beaten egg
1 ¼ tsp. salt
1 tsp. lemon juice
½ tsp. minced garlic
¼ teaspoon dried parsley
Pinch of crushed red pepper flakes

Combine all ingredients in mixer (30 sec.) Chill one hour before serving.

Black Bean Enchilada*

Another meatless dish that is REALLY good.

1 can black beans rinsed and drained
2 c. frozen super sweet corn
1 c. stewed tomatoes
1 c. salsa
12 corn or flour tortillas
2 c. cheese (pepper jack, Monterey jack, cheddar)

Combine first 4 ingredients. Place 4 tortillas in bottom of 9x13 pan. Top with bean mixture and cheese. Repeat 2 more layers. Top with foil. And bake in a 350˚ oven for 35-40 min. Uncover for the last 15 min. for crispy tortillas.

Canadian Cheese Soup***

½ c. chopped onions
¾ c. diced carrots-cooked
¼ c. butter
¾ c. diced celery- cooked
¼ c. flour
1 pkg. singles cheese slices
1 ½ T. cornstarch
¼ c. chopped parsley
½ tsp. paprika
½ tsp. salt
¼ tsp. pepper
1 qt. milk (heated)
1 qt chicken stock (heated)

Sauté onion in melted butter until transparent, but not brown. (5-10 min) Add flour, salt, pepper, paprika, cook on low heat about 10 min. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked vegetables very fine or mash slightly. Add to milk mixture. Taste to correct seasoning. Just before serving stir in cheese and parsley. Amount of vegetables may be increased if thicker soup is desired.

Dick & Jerry’s Chicken Cordon Bleu***

The BEST chicken Cordon Bleu I've ever had

2 whole chicken breasts
4 slices of ham
4 slices Swiss cheese
2 eggs beaten
½ c. sour cream
¾ c. dried bread crumbs
¼ c. Parmesan cheese
1 can Cream of Chicken soup
½ envelope of garlic and cheese dressing mix
1 T. dried parsley

Flatten chicken breast with mallets and place ham and stick of cheese on each breast. Roll tucking in sides to avoid oozing. Secure with toothpick. Dust with flour and dip into beaten egg. Combine bread crumbs, Parmesan cheese, parsley and dressing mix. Cover chicken breasts with this mixture. Chill 1 hr. One hour before serving fry rolls in hot oil until lightly brown. Drain meat. Remove toothpick. Place on baking sheet. Bake 325˚ for 45 min. Mix together sauce by combining soup and sour cream together. Pour on top to serve.

Oh No Burgers*

Kind of like sloppy joes

1 ½ -2 lbs lean ground beef
1 medium onion sautéed with beef
1 lb. grated cheese
1 can. Tomato soup
1 can chopped black olives
1 7oz. can mushrooms

Mix together. Add ketchup to taste. Broil open face. Cover with toasted top bun.

Chicken Enchiladas**

1 doz. Flour tortillas
2 cans cream of chicken soup
½ lb. Monterey Jack cheese
3 to 4 green onions
4 large chicken breast, cooked and diced
1 can diced chilies
½ lb. Cheddar Cheese
1 pt. sour cream

Combine soup, chilies, sour cream, and cheese. Remove 2 cups of mixture to add to chicken. Place small amount of mixture into each tortilla shell and roll. Place in greased in greased cake pan. Spoon remaining liquid over rolls. Top with cheese. Cover with foil and bake at 350˚ for 45 min. or until bubbly.

Tang Orange Julius*

This drink tastes like Orange Dreamsickles

½ cup sugar
½ cup milk
2 trays ice
1/3 cup Tang
1 ½ cups water

Blend all ingredients together and enjoy! Use more or less ice for thicker or thinner drink.

Cheesy Vegetable Lasagna***

Robert is a meat LOVER, and even he really likes this dish

9 lasagna noodles
2 teaspoons olive oil
2/3 head fresh broccoli, chopped
2/3 cup carrots, thinly sliced
1/3 large onions, chopped
2/3 cup green bell peppers, chopped
2/3 cup small zucchini, sliced
1 clove garlic, minced
2 tablespoons + 2 teaspoons flour
1 cup milk
¼ cup parmesan cheese, divided
1/8 teaspoon each, salt and pepper
3 oz frozen chipped spinach, thawed
3 oz cottage cheese
½ pound ricotta cheese
1 cup mozzarella cheese, divided

Preheat oven to 375˚. Grease a 9x13” pan. Cook lasagna noodles until al dente and drain. Heat oil in a large cast iron skillet over medium heat and add vegetables (except spinach). Saute for 7 minutes and set aside. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat and cook 5 minutes, or until thick ,stirring constantly. Stir in ½ cup parmesan cheese, salt, and pepper. Cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. In a small bowl combine cottage and ricotta cheeses; stir well. Layer lasagna in this order: spinach mixture, noodles, cheese mixture, veggies, and mozzarella cheese. Bake for about 35 minutes. Cool for about 10 minutes before serving.

Pumpkin Banana Bread**

This is another one of my favorites.

½ cup oil
¾ cup sugar
¾ cup brown sugar
4 eggs
1 ½ cups pumpkin
1 ½ cups ripe mashed bananas
1 ½ cup yogurt or sour cream
4 cups flour
½ teaspoon salt
2 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 ½ teaspoons nutmeg
1 cup chopped walnuts

Preheat oven to 350˚. Grease and flour two loaf pans. In a large mixing bowl combine oil, sugars, eggs, banana, pumpkin, and yogurt. Beat until smooth. Sift dry ingredients together. Stir into wet mixture until well blended. Pour batter into prepared pans and bake for 45 minutes or until golden brown and a cake tester comes out clean.

Banana Cake***

½ cup butter
1 teaspoon soda
1 ½ cup sugar
½ teaspoon salt
3 eggs
1 teaspoon vanilla
¾ cup buttermilk
3-4 mashed bananas
2 cups flour

8 oz. cream cheese
4 Tablespoons butter
1 teaspoon vanilla
2-3 cups powdered sugar

Cream butter and sugar. Add eggs. Beat until foamy. Add buttermilk, then dry ingredients, vanilla, and bananas. Bake at 350˚ for 30 minutes in a greased and floured 9x13” pan.
Mix cream cheese, butter and vanilla; add enough powdered sugar to make spreadable.

Cream Cheese Frosting*

1 8 oz. package cream cheese
¼ cup butter or margarine
1 teaspoon vanilla
4 cups powdered sugar

Blend all ingredients except powdered sugar. Add powdered sugar one cup at a time, beating well each time, until desired consistency.

Janeil’s Spice Cake***

1 ½ cup sugar
4 eggs separated
¾ cup butter or margarine
3 cups flour
1 cup water
1 Tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon allspice
¼ teaspoon baking soda
¼ teaspoon cloves
¾ cup pecans
¼ teaspoon nutmeg

1. Heat sugar, butter, water, and spices in saucepan until butter melts. Allow to cool.
2. Beat egg yolks in large bowl. Add spices and mix well. Sift together and add dry ingredients. Beat egg whites until stiff. Fold into batter.3. Bake at 325˚ for 35-40 minutes.

Sister Bednar’s Poppy Seed Loaf*

Yes, like Elder David Bednar's Wife. This is a REALLY good recipe, one of my favorites.

3 cups flour
1 ½ teaspoon vanilla
1 ½ teaspoons salt
1 ½ teaspoon almond flavoring
1 ½ teaspoons baking powder
1 ½ teaspoon butter flavoring
2 ¼ cups sugar
1 1/8 cups oil
3 eggs
1 ½ cups milk
1 ½ teaspoon poppy seeds

¼ cup orange juice
¾ cup sugar
½ teaspoon of each flavor above

1. Mix all bread ingredients together 1-2 minutes. Pour into two lightly greased and floured loaf pans. Bake for 1 hour at 350˚ or until toothpick comes out clean. Top of loaves will crack.2. Mix glaze ingredients together and pour over loaves after removing from pans. Poking holes in the loaves with a toothpick helps the glaze stay on.

Apple Spice Cake with Carmel Sauce***

1 lb butter
4 cups sugar
4 eggs
4 teaspoons vanilla
8 cups shredded apples
2 teaspoons nutmeg
2 teaspoons cinnamon
4 cups flour
4 teaspoons baking soda
4 teaspoons salt
2 cups chopped nuts

Carmel Sauce:
2 cups sugar
2 cups heavy cream
2 teaspoons vanilla
2 cubes butter
2 cups brown sugar

1.Cream butter and sugar. Add eggs, vanilla and shredded apples. Add dry ingredients and mix well. Bake at 350˚ for 35-40 minutes.

2. To make carmel sauce, heat all ingredients and boil until sugar dissolves. Let cool slightly and then drizzle over cooled cake to serve.

Southwest Chicken Wraps*

Cooked chicken cut in cubes or strips tortillas
8 oz. salsa
Dash of chili powder
Garlic powder
chopped green onions
1 can black beans
sour cream

Combine chicken, salsa, chili powder, and garlic powder in a pan. Heat on medium heat about 3 minutes. Remove from heat. Add cheese and beans to pan. Heat tortillas, top with chicken mixture and toppings.

Sausage Egg Casserole*

12-16 oz sausage
Small can green chilies
Garlic powder
6 eggs
1 ½ cups bisquick
1 ½ cups grated cheese
1 cup milk

Preheat oven to 350˚. Brown sausage and put in the bottom or a 9x13” baking dish. Sprinkle chilies evenly over the sausage. Add garlic powder to taste. Beat eggs with wisk. Add bisquick, milk, and cheese to eggs. Stir and pour over sausage. If desired, sprinkle with additional cheese. Bake for 30 minutes.

Baked Apple French Toast**

1 (16 oz) loaf of French bread
1 Tablespoon vanilla
8 eggs, lightly beaten
5 Granny Smith apples, peeled, cored, and sliced
3 cups milk
¾ cup sugar, divided
2 teaspoons cinnamon
2 Tablespoons butter

Preheat oven to 400˚. Spray 9x13” glass dish with vegetable oil spray. Slice bread into 1 ½” slices. Place bread tightly together in one layer in the dish. Mix eggs, milk, ¼ cup sugar, and vanilla. Pour half of the liquid over the bread. Place apple slices on top of the bread to cover. Pour remaining liquid over apples. Mix remaining sugar with cinnamon and sprinkle evenly over apples. Dot with butter. Bake for 35 minutes or cover and refrigerate overnight. Bake the next morning for 50 minutes. Once dish is baked, cool for 5-10 minutes before serving with favorite syrup. Makes 12 servings.