4 pork loin chops, cut 3/4 inch thick
2 Tbsp butter, melted
1 beaten egg
2 Tbsp milk
1/4 tsp pepper
1 cup herb-stuffed stuffing mix or cornbread stuffing mix (or combination of both)
Trim fat from meat. Pour butter into a 13x9 baking dish. Combine egg, milk and pepper. Dip chops in egg mixture. Coat with stuffing mix and place in baking dish. Bake at 425 degrees F for 10 min. Turn chops and bake about 10 min or until no pink remains and juice runs clear when you pierce the center with a steak knife.
Wednesday, December 22, 2010
Christmas Party Salad
Boston Lettuce - 4 or 5 heads
Cherry Tomatoes - 2 large containers
Shaved Parmesan Cheese - 1 cup
Cooked bacon, crumbled - 1 bag of precooked and precrumbled (NOT bacon bits)
Good Sense Salad Pizazz, Cherry Cranberry Pecano, two 5-Ounce Bags
1 bottle of Brianna's Homestyle "The New American" Salad Dressing
Toss the above ingredients with the salad dressing, just before serving. I made a large amount for the Christmas party, but you can modify for a smaller group. This was a concoction I threw together, so I don't have a true recipe. ENJOY!
Cherry Tomatoes - 2 large containers
Shaved Parmesan Cheese - 1 cup
Cooked bacon, crumbled - 1 bag of precooked and precrumbled (NOT bacon bits)
Good Sense Salad Pizazz, Cherry Cranberry Pecano, two 5-Ounce Bags
1 bottle of Brianna's Homestyle "The New American" Salad Dressing
Toss the above ingredients with the salad dressing, just before serving. I made a large amount for the Christmas party, but you can modify for a smaller group. This was a concoction I threw together, so I don't have a true recipe. ENJOY!
French Breakfast Puffs
1 cup sugar, divided
1 egg
1/2 cup Crisco
1 and 1/2 cup flour
1 and 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
1 tsp ground cinnamon
melted butter (approximately 1 and 1/4 sticks)
With mixer, cream 1/2 cup sugar, the egg, and Crisco. Mix together flour, baking powder, salt and nutmeg. Add flour mixture to creamed mixture, alternating with milk, beating well after each addition. Fill 12 greased muffin pans 2/3 full with batter. Bake at 350 degrees F for 20-25 min. When removed from oven, dip puffs while hot in melted butter and roll in mixture of cinnamon and remaining sugar. Freezes well. Serve hot or cold. Makes 12.
Note from Carolyn: if you don't have Crisco, use butter ... they'll be just as good. Also, sometimes I use a mini muffin pan, for smaller ones. Hope you enjoy!
1 egg
1/2 cup Crisco
1 and 1/2 cup flour
1 and 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
1 tsp ground cinnamon
melted butter (approximately 1 and 1/4 sticks)
With mixer, cream 1/2 cup sugar, the egg, and Crisco. Mix together flour, baking powder, salt and nutmeg. Add flour mixture to creamed mixture, alternating with milk, beating well after each addition. Fill 12 greased muffin pans 2/3 full with batter. Bake at 350 degrees F for 20-25 min. When removed from oven, dip puffs while hot in melted butter and roll in mixture of cinnamon and remaining sugar. Freezes well. Serve hot or cold. Makes 12.
Note from Carolyn: if you don't have Crisco, use butter ... they'll be just as good. Also, sometimes I use a mini muffin pan, for smaller ones. Hope you enjoy!
Banana Bread
The YUMMIEST Banana Bread!
Ingredients:
1 (18 oz.) package butter recipe cake mix
4 bananas, mashed
3 eggs, slightly beaten
1/2 cup (1 stick) melted butter
1/2 c. chopped nuts
1 tsp. vanilla extract
Instructions:
Preheat oven to 350 degrees. In a large bowl, blend all ingredients together well and divide into two loaf pans coated with nonstick cooking spray.
Bake for 45 minutes to 1 hour.
Makes 2 (9 x 5-inch) loaves to enjoy!
Recipe from www.kitchenkimberley.com. Malia Irby made this for the Christmas Brunch last Sunday.
Ingredients:
1 (18 oz.) package butter recipe cake mix
4 bananas, mashed
3 eggs, slightly beaten
1/2 cup (1 stick) melted butter
1/2 c. chopped nuts
1 tsp. vanilla extract
Instructions:
Preheat oven to 350 degrees. In a large bowl, blend all ingredients together well and divide into two loaf pans coated with nonstick cooking spray.
Bake for 45 minutes to 1 hour.
Makes 2 (9 x 5-inch) loaves to enjoy!
Recipe from www.kitchenkimberley.com. Malia Irby made this for the Christmas Brunch last Sunday.
Cheese Bread
1 loaf french bread, sliced
1/4 cup mayonnaise (NOT miracle whip)
1/4 cup parmesan cheese
1 Tbsp chives
Slightly brown one side of the bread slices in the broiler. Turn over slices and spread cheese mixture on un-browned side. Broil until edges are light brown.
Pairs nicely with Thai Chicken Pasta main dish. Shared with me by Shelly Graves.
1/4 cup mayonnaise (NOT miracle whip)
1/4 cup parmesan cheese
1 Tbsp chives
Slightly brown one side of the bread slices in the broiler. Turn over slices and spread cheese mixture on un-browned side. Broil until edges are light brown.
Pairs nicely with Thai Chicken Pasta main dish. Shared with me by Shelly Graves.
Thai Chicken Pasta
2 lbs chicken breasts, cooked and cut up
1 cup shredded carrots
1 cup chopped green onion
3 Tbsp oil
Stir-fry the above ingredients in skillet
Sauce:
1 8oz bottle Paul Newman's Italian salad dressing
2 Tbsp chunky peanut butter
1 Tbsp soy sauce
1 Tbsp honey
1 tsp ginger
1/2 tsp red pepper flakes
Mix sauce together and add to stir-fry, cooking until bubbly.
Serve over angel hair pasta, top with fresh, chopped cilantro if desired.
This addictive recipe was shared with me by Shelly Graves, and I am forever grateful to her for this culinary delight!
1 cup shredded carrots
1 cup chopped green onion
3 Tbsp oil
Stir-fry the above ingredients in skillet
Sauce:
1 8oz bottle Paul Newman's Italian salad dressing
2 Tbsp chunky peanut butter
1 Tbsp soy sauce
1 Tbsp honey
1 tsp ginger
1/2 tsp red pepper flakes
Mix sauce together and add to stir-fry, cooking until bubbly.
Serve over angel hair pasta, top with fresh, chopped cilantro if desired.
This addictive recipe was shared with me by Shelly Graves, and I am forever grateful to her for this culinary delight!
Crescent Lasagna
Crescent Lasagna
Meat Filling:
½ pound sausage
½ pound ground round
3/4 cup chopped onion
½ clove garlic minced
1 T. parsley flakes
½ tsp. leaf basil
½ tsp. leaf oregano
½ tsp. salt
dash of pepper
1 can tomato paste
Cheese Filling:
1 cup creamed cottage cheese
1 egg
1/4 cup grated Parmesan cheese
Crust:
2 cans Refrigerated Crescent rolls
2 slices (7x4) Mozzarella cheese
1 T. Milk
1 T. Sesame seeds
Preheat oven to 375 degrees.
Meat filling - In a large skillet, brown meat; drain. Add onion, garlic, parsley, seasonings and tomato paste. Simmer uncovered for 5 minutes. (Meat mixture may be made ahead and refrigerated).
Cheese filling - Combine all the ingredients.
Crust - Unroll crescent dough and separate into 8 rectangles. On ungreased cookie sheet, place dough rectangles together overlapping edges (about 15x13 in rectangle). Press edges and perforations to seal. Spread half of meat
filling lengthwise down center half of dough to within 1 inch of each 13 inches. Top meat filling with cheese filling;
spoon remaining meat filling over top, forming 3 layers. Place cheese slices over meat filling. Fold 13 inch ends of
dough rectangle over filling, being careful to overlap edges only 1/4 inches. Pinch overlapped edges to seal.
Brush with milk; sprinkle with sesame seeds. Bake 20 - 25 minutes until deep golden brown.
Tip: Lasagna may be prepared ahead, covered with plastic wrap and refrigerated for 2 to 3 hours before baking.
Increase baking time to 25 - 30 minutes.
My friend Elizabeth Adams shared this recipe with me.
Meat Filling:
½ pound sausage
½ pound ground round
3/4 cup chopped onion
½ clove garlic minced
1 T. parsley flakes
½ tsp. leaf basil
½ tsp. leaf oregano
½ tsp. salt
dash of pepper
1 can tomato paste
Cheese Filling:
1 cup creamed cottage cheese
1 egg
1/4 cup grated Parmesan cheese
Crust:
2 cans Refrigerated Crescent rolls
2 slices (7x4) Mozzarella cheese
1 T. Milk
1 T. Sesame seeds
Preheat oven to 375 degrees.
Meat filling - In a large skillet, brown meat; drain. Add onion, garlic, parsley, seasonings and tomato paste. Simmer uncovered for 5 minutes. (Meat mixture may be made ahead and refrigerated).
Cheese filling - Combine all the ingredients.
Crust - Unroll crescent dough and separate into 8 rectangles. On ungreased cookie sheet, place dough rectangles together overlapping edges (about 15x13 in rectangle). Press edges and perforations to seal. Spread half of meat
filling lengthwise down center half of dough to within 1 inch of each 13 inches. Top meat filling with cheese filling;
spoon remaining meat filling over top, forming 3 layers. Place cheese slices over meat filling. Fold 13 inch ends of
dough rectangle over filling, being careful to overlap edges only 1/4 inches. Pinch overlapped edges to seal.
Brush with milk; sprinkle with sesame seeds. Bake 20 - 25 minutes until deep golden brown.
Tip: Lasagna may be prepared ahead, covered with plastic wrap and refrigerated for 2 to 3 hours before baking.
Increase baking time to 25 - 30 minutes.
My friend Elizabeth Adams shared this recipe with me.
Baked Ziti
Baked Ziti
Ingredients:
1 16 ounce bag penne pasta
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce (I just use tomato sauce and add basil, oregano, and garlic salt)
6 ounces provolone cheese, sliced
1 ½ cups sour cream
6 ounces mozzarella cheese, shredded
2 Tbsp grated parmesan cheese
Cook pasta according to package directions and drain. Set aside.
Brown meat, seasoning as desired, then add spaghetti sauce and simmer 15 min. Preheat oven to 350 F. Butter a 13x9 inch baking dish. Layer ½ of the pasta, all the provolone cheese, all the sour cream, ½ of the spaghetti/meat sauce, remaining pasta, mozzarella cheese, remaining sauce. Top with grated parmesan cheese. Bake for 45 minutes or until bubbly. Serves 8.
A co-worker of Matt's at JPI made this for us after JA was born ... Enjoy!
Ingredients:
1 16 ounce bag penne pasta
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce (I just use tomato sauce and add basil, oregano, and garlic salt)
6 ounces provolone cheese, sliced
1 ½ cups sour cream
6 ounces mozzarella cheese, shredded
2 Tbsp grated parmesan cheese
Cook pasta according to package directions and drain. Set aside.
Brown meat, seasoning as desired, then add spaghetti sauce and simmer 15 min. Preheat oven to 350 F. Butter a 13x9 inch baking dish. Layer ½ of the pasta, all the provolone cheese, all the sour cream, ½ of the spaghetti/meat sauce, remaining pasta, mozzarella cheese, remaining sauce. Top with grated parmesan cheese. Bake for 45 minutes or until bubbly. Serves 8.
A co-worker of Matt's at JPI made this for us after JA was born ... Enjoy!
Italian Casserole Bread
Italian Casserole Bread
Ingredients:
2 cups warm water
1 pkg. Yeast
4 cups flour (sifted)
2 tsp. Salt
1 Tbsp. Sugar
1 Tbsp. Italian seasoning
Dissolve yeast, salt and sugar in 2 cups warm water. Stir in flour and Italian seasoning. Dough will be sticky. Let rise until double in size. Stir down and place in well-greased bread pan. Sprinkle with garlic salt and sesame seeds. Bake at 400 degrees for 1 hour.
This bread was served at my baby shower. My mom has been making it my whole life!
Ingredients:
2 cups warm water
1 pkg. Yeast
4 cups flour (sifted)
2 tsp. Salt
1 Tbsp. Sugar
1 Tbsp. Italian seasoning
Dissolve yeast, salt and sugar in 2 cups warm water. Stir in flour and Italian seasoning. Dough will be sticky. Let rise until double in size. Stir down and place in well-greased bread pan. Sprinkle with garlic salt and sesame seeds. Bake at 400 degrees for 1 hour.
This bread was served at my baby shower. My mom has been making it my whole life!
Cinnamon Streusel Bread
Cinnamon Streusel Bread
From one of the Gooseberry Patch cookbooks
Ingredients:
2 cups flour 1 cup sugar
4 tsp baking powder 1 ½ tsp cinnamon
1 ¼ tsp salt 1 cup buttermilk
1/3 cup oil 2 tsp vanilla
2 eggs
Heat oven to 350. Grease and flour bottom of only one 9x5 pan OR two 8x4 loaf pans. Combine above ingredients and beat 3 minutes at medium speed. Pour half the batter into the prepared pan(s).
Streusel:
½ cup brown sugar 2 Tbsp butter, softened
1 tsp cinnamon
Combine streusel ingredients and mix well. Sprinkle over batter. Pour rest of batter over the streusel. You can make extra streusel for the top, if desired. Bake at 350 for 45-55 min in a 9x5 pan (less for 2 8x4 loaves). Remove from pan(s) immediately and cool on wire racks.
From one of the Gooseberry Patch cookbooks
Ingredients:
2 cups flour 1 cup sugar
4 tsp baking powder 1 ½ tsp cinnamon
1 ¼ tsp salt 1 cup buttermilk
1/3 cup oil 2 tsp vanilla
2 eggs
Heat oven to 350. Grease and flour bottom of only one 9x5 pan OR two 8x4 loaf pans. Combine above ingredients and beat 3 minutes at medium speed. Pour half the batter into the prepared pan(s).
Streusel:
½ cup brown sugar 2 Tbsp butter, softened
1 tsp cinnamon
Combine streusel ingredients and mix well. Sprinkle over batter. Pour rest of batter over the streusel. You can make extra streusel for the top, if desired. Bake at 350 for 45-55 min in a 9x5 pan (less for 2 8x4 loaves). Remove from pan(s) immediately and cool on wire racks.
Green Chili Enchiladas
Green Chili Enchiladas
Ingredients:
1 can Campbell’s Healthy Request Cr. of Mushroom Soup
1 12oz can evaporated milk (I use 2% and it still tastes good)
8 oz Velveeta cheese (I use the Light version)
1 small can green chilis
1 lb ground beef, browned and seasoned as desired
2 cups grated yellow cheese (sharp cheddar or Colby jack are good)
12 corn tortillas
Mix soup, Velveeta and chilis. Warm until cheese melts (scorches easily). Meanwhile, brown meat. Dip tortillas in hot grease to soften. Cover bottom of 13 x 9 dish with 1 cup of soup mixture. Mix ground meat with 1 cup grated cheese and roll in tortillas. Place enchiladas in dish and cover with remaining soup mixture. Garnish with remaining grated cheese. Cover and bake until bubbly – about 20 minutes at 325 degrees.
My mom got this recipe from my missionary aunt, Kristi Pennington, when I was a child!
Ingredients:
1 can Campbell’s Healthy Request Cr. of Mushroom Soup
1 12oz can evaporated milk (I use 2% and it still tastes good)
8 oz Velveeta cheese (I use the Light version)
1 small can green chilis
1 lb ground beef, browned and seasoned as desired
2 cups grated yellow cheese (sharp cheddar or Colby jack are good)
12 corn tortillas
Mix soup, Velveeta and chilis. Warm until cheese melts (scorches easily). Meanwhile, brown meat. Dip tortillas in hot grease to soften. Cover bottom of 13 x 9 dish with 1 cup of soup mixture. Mix ground meat with 1 cup grated cheese and roll in tortillas. Place enchiladas in dish and cover with remaining soup mixture. Garnish with remaining grated cheese. Cover and bake until bubbly – about 20 minutes at 325 degrees.
My mom got this recipe from my missionary aunt, Kristi Pennington, when I was a child!
Pumpkin Crunch Cake
Pumpkin Crunch Cake
From the kitchen of: Camille Smith
Ingredients:
1 can pumpkin
1 12oz can evaporated milk (I use 2% and it still tastes good)
1 cup sugar
2 tsp pumpkin pie spice (or ¼ tsp each of nutmeg, cinnamon & ground cloves)
1 tsp salt
4 eggs
Topping:
1 box yellow cake mix
1 cup chopped pecans (optional)
1 ½ sticks butter or margarine, melted
Beat together pumpkin, milk, sugar, spices, salt and eggs. Pour into a greased 13x9 pan. Sprinkle box of cake mix evenly over the pumpkin mixture. Sprinkle the pecans over the cake mix. Pour melted butter over top of pecans and cake mix, covering evenly. Bake @ 350 for 50 min.
From the kitchen of: Camille Smith
Ingredients:
1 can pumpkin
1 12oz can evaporated milk (I use 2% and it still tastes good)
1 cup sugar
2 tsp pumpkin pie spice (or ¼ tsp each of nutmeg, cinnamon & ground cloves)
1 tsp salt
4 eggs
Topping:
1 box yellow cake mix
1 cup chopped pecans (optional)
1 ½ sticks butter or margarine, melted
Beat together pumpkin, milk, sugar, spices, salt and eggs. Pour into a greased 13x9 pan. Sprinkle box of cake mix evenly over the pumpkin mixture. Sprinkle the pecans over the cake mix. Pour melted butter over top of pecans and cake mix, covering evenly. Bake @ 350 for 50 min.
Green Beans
Green Beans
1 package fresh (or frozen) green beans
season with salt, pepper and onion powder to taste
¼ cup water (less for frozen green beans)
Dot top of green beans with 3 or 4 Tablespoons of smart balance light spread (or butter)
Sprinkle with either 2 to 3 Tablespoons brown sugar for a sweet taste OR sprinkle part of dry italian salad dressing mix over green beans for a zesty taste.
Cover with foil and bake at 350 degrees for 35-45 minutes.
1 package fresh (or frozen) green beans
season with salt, pepper and onion powder to taste
¼ cup water (less for frozen green beans)
Dot top of green beans with 3 or 4 Tablespoons of smart balance light spread (or butter)
Sprinkle with either 2 to 3 Tablespoons brown sugar for a sweet taste OR sprinkle part of dry italian salad dressing mix over green beans for a zesty taste.
Cover with foil and bake at 350 degrees for 35-45 minutes.
Dressing
Mom’s Dressing
1 cup butter
¾ cup finely minced onion
16 cups corn bread (4 pkgs cornbread mix*), cook and crumble PLUS 12 slices white bread, crumbled
1 ½ cups chopped celery (stalks and leaves)
3 tsp salt
¾ tsp pepper
1 ½ tsp sage
1 tsp thyme
¼ tsp poultry seasoning
32 oz of chicken broth
Melt butter in large heavy skillet. Add onion and cook until yellow, stirring occasionally. Stir in some of cornbread/bread crumbs. Heat, stirring to prevent excessive burning. Turn into deep bowl. Mix remaining ingredients and remaining cornbread/bread crumbs. Place in buttered 13 x 9 pan. Bake 30-45 min at 350, or until brown on top.
*use 2 packages Jiffy brand corn bread mix, and then 2 of another brand.
From the kitchen of my mom, Jerry Browder
1 cup butter
¾ cup finely minced onion
16 cups corn bread (4 pkgs cornbread mix*), cook and crumble PLUS 12 slices white bread, crumbled
1 ½ cups chopped celery (stalks and leaves)
3 tsp salt
¾ tsp pepper
1 ½ tsp sage
1 tsp thyme
¼ tsp poultry seasoning
32 oz of chicken broth
Melt butter in large heavy skillet. Add onion and cook until yellow, stirring occasionally. Stir in some of cornbread/bread crumbs. Heat, stirring to prevent excessive burning. Turn into deep bowl. Mix remaining ingredients and remaining cornbread/bread crumbs. Place in buttered 13 x 9 pan. Bake 30-45 min at 350, or until brown on top.
*use 2 packages Jiffy brand corn bread mix, and then 2 of another brand.
From the kitchen of my mom, Jerry Browder
Chicken Lasagna
Chicken Lasagna - so yummy!
4-5 chicken breasts, cooked and cubed
3 Tbsp. Butter
2-3 bell peppers, chopped (I use one of each color – red, green and yellow)
1 chicken bouillon cube
1 tsp salt
10 Tbsp flour
lasagna noodles
salt and pepper
1 large onion, chopped (I use equivalent amount of onion powder)
1 cup chicken broth
1 stick butter
¼ cup chopped onion (I use equivalent amount of onion powder)
6 cups milk
1 Tbsp. Italian seasoning
1 tsp garlic powder
2 cups shredded cheese (I use mixture of parmesan and mozzarella)
In a large skillet, cook peppers and onion in 3 Tbsp melted butter until tender. Add chicken broth, bouillon cube and cooked chicken. Cook over med-low heat until all liquid is gone. In a separate skillet, make a white sauce of 1 stick butter, 1 tsp salt, Italian seasoning, garlic powder, flour, onion and milk.
Follow package directions for your lasagna noodles. I use the Barilla lasagna noodles that do not have to be cooked before you assemble the dish – I have modified the recipe so that there is enough moisture to use these noodles. If you are using the regular lasagna noodles, cook them ahead of time and reduce the amount of white sauce you make.
In a 9x13 dish, place 1 cup white sauce in bottom, then layer noodles, chicken mixture, white sauce and cheese, ending with noodles covered with remaining sauce and cheese. Cover with foil and bake at 375 for 50-60 minutes. Makes 8-12 servings.
Original recipe from "What's Cooking in the Tropics III" (a cookbook of IMB missionaries serving in South America)
4-5 chicken breasts, cooked and cubed
3 Tbsp. Butter
2-3 bell peppers, chopped (I use one of each color – red, green and yellow)
1 chicken bouillon cube
1 tsp salt
10 Tbsp flour
lasagna noodles
salt and pepper
1 large onion, chopped (I use equivalent amount of onion powder)
1 cup chicken broth
1 stick butter
¼ cup chopped onion (I use equivalent amount of onion powder)
6 cups milk
1 Tbsp. Italian seasoning
1 tsp garlic powder
2 cups shredded cheese (I use mixture of parmesan and mozzarella)
In a large skillet, cook peppers and onion in 3 Tbsp melted butter until tender. Add chicken broth, bouillon cube and cooked chicken. Cook over med-low heat until all liquid is gone. In a separate skillet, make a white sauce of 1 stick butter, 1 tsp salt, Italian seasoning, garlic powder, flour, onion and milk.
Follow package directions for your lasagna noodles. I use the Barilla lasagna noodles that do not have to be cooked before you assemble the dish – I have modified the recipe so that there is enough moisture to use these noodles. If you are using the regular lasagna noodles, cook them ahead of time and reduce the amount of white sauce you make.
In a 9x13 dish, place 1 cup white sauce in bottom, then layer noodles, chicken mixture, white sauce and cheese, ending with noodles covered with remaining sauce and cheese. Cover with foil and bake at 375 for 50-60 minutes. Makes 8-12 servings.
Original recipe from "What's Cooking in the Tropics III" (a cookbook of IMB missionaries serving in South America)
Chocolate Éclair Dessert
Chocolate Éclair Dessert
Graham Crackers
Filling ingredients:
2 large packages of vanilla instant pudding
3 cups milk
1 carton cool whip (or 8 oz pkg of dream whip, prepared)
Icing ingredients:
2 squares unsweetened chocolate
3 Tablespoons margarine
3 Tablespoons corn syrup
1 teaspoon vanilla
3 Tablespoons milk
1 ½ cups powdered sugar
Line bottom of 13X9 pan with whole graham crackers. Mix 2 pkgs of pudding with 3 cups milk. Fold in whipped topping. Pour half of filling over crackers in bottom of pan, then place another layer of crackers and top with remainder of filling mixture. Place a third layer of crackers on top.
Melt chocolate over low heat, adding other ingredients. Mix until smooth. Spread over top of crackers while still very warm. Refrigerate overnight (or at least 4-6 hours before serving).
This recipe was shared with me by Ruth Anderson when I was a high school student. it has been a favorite of my family's ever since ... Enjoy!
Graham Crackers
Filling ingredients:
2 large packages of vanilla instant pudding
3 cups milk
1 carton cool whip (or 8 oz pkg of dream whip, prepared)
Icing ingredients:
2 squares unsweetened chocolate
3 Tablespoons margarine
3 Tablespoons corn syrup
1 teaspoon vanilla
3 Tablespoons milk
1 ½ cups powdered sugar
Line bottom of 13X9 pan with whole graham crackers. Mix 2 pkgs of pudding with 3 cups milk. Fold in whipped topping. Pour half of filling over crackers in bottom of pan, then place another layer of crackers and top with remainder of filling mixture. Place a third layer of crackers on top.
Melt chocolate over low heat, adding other ingredients. Mix until smooth. Spread over top of crackers while still very warm. Refrigerate overnight (or at least 4-6 hours before serving).
This recipe was shared with me by Ruth Anderson when I was a high school student. it has been a favorite of my family's ever since ... Enjoy!
Nicole Simpson
Dripping Roast Beef Sandwich
1 can Campbell’s Condensed French Onion soup
1 tbsp Worcestershire sauce
¾ lb thinly sliced deli roast beef
4 hoagie rolls
4 slices provolone cheese, cut in half
¼ cup drained pickled banana pepper rings
• Heat oven to 400
• Heat soup and Worcestershire sauce in saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally.
• Divide beef mixture among rolls. Top beef mixture with cheese slices and place sandwiches onto baking sheet.
• Bake 3 min. or until sandwiches are toasted and cheese is melted. Top each sandwich with pepper rings.
Spicy Crackers
Makes an entire box of Saltines (4 tubes)
Mix:
1 1/3 cup canola oil
1 envelope Hidden Valley Ranch dressing mix
2+ tbsp crushed red pepper
Approx. 1 tbsp cayenne pepper
Pour mixture over crackers in an airtight container and turn container to spread the mixture for 48 hours.
You can divide the recipe in ½ and use large ziplock freezer bags.
Good to refrigerate after 24 hours, but still turn the bag/container as often as possible.
Meatloaf Muffins
1 lb hamburger meat
Box of Stovetop cornbread stuffing
Package of onion soup mix
2 eggs
1 cup water
• Mix all ingredients together
• Grease muffin pans
• Fill muffin cups 2/3 full
• Bake at 350 for 20-30 minutes
• Top with ketchup or your favorite bbq sauce
Cinnamon Ripple Cake
1 package Angel Food cake mix
1 ½ cups water
3 ½ teaspoons ground cinnamon
¾ cup whipping cream
½ cup cold milk
1/3 cup powdered sugar
1 tsp. vanilla extract
• Preheat oven to 375
• Prepare cake with water as directed on package. Spoon ¼ of batter into ungreased 10-inch tube pan and spread evenly. With small fine sieve, sprinkle one teaspoon cinnamon over batter. Repeat layering two more times, ending with batter.
• Bake at 375 for 30-40 minutes or until top crust is golden brown, firm, and looks very dry. Do no underbake.
• To cool cake, hang pan upside down on bottle or funnel. When completely cooled, remove from pan.
• To serve, beat whipping cream and milk in chilled bowl with chilled beaters until thick. Blend in powdered sugar, vanilla extract, and remaining ½ tsp cinnamon.
• Cut cake into slices and top with cinnamon cream.
1 can Campbell’s Condensed French Onion soup
1 tbsp Worcestershire sauce
¾ lb thinly sliced deli roast beef
4 hoagie rolls
4 slices provolone cheese, cut in half
¼ cup drained pickled banana pepper rings
• Heat oven to 400
• Heat soup and Worcestershire sauce in saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally.
• Divide beef mixture among rolls. Top beef mixture with cheese slices and place sandwiches onto baking sheet.
• Bake 3 min. or until sandwiches are toasted and cheese is melted. Top each sandwich with pepper rings.
Spicy Crackers
Makes an entire box of Saltines (4 tubes)
Mix:
1 1/3 cup canola oil
1 envelope Hidden Valley Ranch dressing mix
2+ tbsp crushed red pepper
Approx. 1 tbsp cayenne pepper
Pour mixture over crackers in an airtight container and turn container to spread the mixture for 48 hours.
You can divide the recipe in ½ and use large ziplock freezer bags.
Good to refrigerate after 24 hours, but still turn the bag/container as often as possible.
Meatloaf Muffins
1 lb hamburger meat
Box of Stovetop cornbread stuffing
Package of onion soup mix
2 eggs
1 cup water
• Mix all ingredients together
• Grease muffin pans
• Fill muffin cups 2/3 full
• Bake at 350 for 20-30 minutes
• Top with ketchup or your favorite bbq sauce
Cinnamon Ripple Cake
1 package Angel Food cake mix
1 ½ cups water
3 ½ teaspoons ground cinnamon
¾ cup whipping cream
½ cup cold milk
1/3 cup powdered sugar
1 tsp. vanilla extract
• Preheat oven to 375
• Prepare cake with water as directed on package. Spoon ¼ of batter into ungreased 10-inch tube pan and spread evenly. With small fine sieve, sprinkle one teaspoon cinnamon over batter. Repeat layering two more times, ending with batter.
• Bake at 375 for 30-40 minutes or until top crust is golden brown, firm, and looks very dry. Do no underbake.
• To cool cake, hang pan upside down on bottle or funnel. When completely cooled, remove from pan.
• To serve, beat whipping cream and milk in chilled bowl with chilled beaters until thick. Blend in powdered sugar, vanilla extract, and remaining ½ tsp cinnamon.
• Cut cake into slices and top with cinnamon cream.
Meme's Orange Delights
Meme's Orange Delights
1 stick margarine (melted)
1 cup finely chopped pecans
1 12 oz package vanilla wafers, crushed
1 box powdered sugar
1 6 oz can frozen orange juice concentrate, thawed slightly
1 cup angel flake coconut
Blend all ingredients (except coconut) and roll into inch-size balls. Roll balls in coconut and place in wax paper-lined container. Store in the refrigerator for up to one week. Enjoy!
These cookies are super easy, and super special to me. They have been one of my favorite cookies since early childhood, and my sweet "Meme" still makes them for me each Christmas because she knows how I love them. Truth be told, although I do enjoy the orange yumminess of them, what I really love is the sweet tradition of love they represent to me.
1 stick margarine (melted)
1 cup finely chopped pecans
1 12 oz package vanilla wafers, crushed
1 box powdered sugar
1 6 oz can frozen orange juice concentrate, thawed slightly
1 cup angel flake coconut
Blend all ingredients (except coconut) and roll into inch-size balls. Roll balls in coconut and place in wax paper-lined container. Store in the refrigerator for up to one week. Enjoy!
These cookies are super easy, and super special to me. They have been one of my favorite cookies since early childhood, and my sweet "Meme" still makes them for me each Christmas because she knows how I love them. Truth be told, although I do enjoy the orange yumminess of them, what I really love is the sweet tradition of love they represent to me.
Chicken Tetrazzini Recipe
Chicken Tetrazzini Recipe
3 skinless chicken breasts 1 can family sized cream of mushroom soup
½ large block of Velveeta cheese 1 can Rotel
2 cups sliced mushrooms (adjust for taste more or less)
1 box bowtie pasta
Boil chicken and cut into cubes. Cook pasta. Melt Velveeta cheese, soup and rotel in saucepan or Crock Pot. Add chicken and pasta and mushrooms if desired. Heat through. If preparing stovetop keep an eye on the mix and stir occasionally over medium heat to avoid sticking/burning of cheese. If in Crock Pot can heat over several hours to be ready to serve whenever if schedules are less predictable.
Shared by Amy Johnson via Holly Page
3 skinless chicken breasts 1 can family sized cream of mushroom soup
½ large block of Velveeta cheese 1 can Rotel
2 cups sliced mushrooms (adjust for taste more or less)
1 box bowtie pasta
Boil chicken and cut into cubes. Cook pasta. Melt Velveeta cheese, soup and rotel in saucepan or Crock Pot. Add chicken and pasta and mushrooms if desired. Heat through. If preparing stovetop keep an eye on the mix and stir occasionally over medium heat to avoid sticking/burning of cheese. If in Crock Pot can heat over several hours to be ready to serve whenever if schedules are less predictable.
Shared by Amy Johnson via Holly Page
Fruit Dip
Fruit Dip
Shared with me by Barbara Smith (Matt's mom)
One small can of marshmallow creme
1 softened package of cream cheese*
1 tablespoon of pineapple juice
mix together and refrigerate.
It is great on any fresh fruit and no Smith party or brunch is complete
without it!
*for a pink dip, I use the strawberry cream cheese.
Shared with me by Barbara Smith (Matt's mom)
One small can of marshmallow creme
1 softened package of cream cheese*
1 tablespoon of pineapple juice
mix together and refrigerate.
It is great on any fresh fruit and no Smith party or brunch is complete
without it!
*for a pink dip, I use the strawberry cream cheese.
Deborah Stovall 2008
Texas Caviar Dip
2 cans black beans, wash and drain
1 can shoepeg corn, wash and drain
1 green pepper, diced
4 roma tomatoes, diced
3 avocados, diced
¼ bunch cilantro, chopped
½ - ¾ bottle of Kraft Seven Seas Viva Italian Dressing
Combine all ingredients in a large bowl and toss. Enjoy with your favorite tortilla chips!
Creamy Chicken Casserole
4-6 servings
(Southern Living)
3 cups chopped cooked chicken (appx. 4 average boneless, skinless chicken breasts)
1 (10¾ oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 Tbsp. poppy seeds
1½ cups crushed round buttery crackers (40 crackers)
¼ c. butter or margarine, melted
Combine first 4 ingredients; spoon into a lightly greased 11 x 7 x 1½ -inch baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake, uncovered, at 350 degrees for 30 minutes.
Hershey Pie
From the kitchen of mom, Harriet Cobb ☺
4-6 Hershey candy bars
1 8-ounce Cool Whip
1 Graham Cracker pie crust
Melt Hershey candy bars in microwave and cool. Blend in Cool Whip. Pour into pie crust and chill.
Zesty Beef and Vegetable Soup
8 servings
1 lb. ground beef
½ c. chopped onion
2 cloves garlic, minced
2 c. pre-shredded coleslaw mix
1 20-ounce pkg. frozen mixed vegetables
4 c. hot-style vegetable juice
1 14½ oz. can Italian-style stewed tomatoes
2 Tbsp. Worcestershire sauce
1 tsp. dried basil, crushed
¼ tsp. pepper
In a large skillet, cook ground beef, onion and garlic till meat is brown and onion is tender. Drain off fat.
In a 4-quart or larger crockpot, combine meat mixture, coleslaw mix, frozen vegetables, vegetable juice, undrained tomatoes, Worcestershire sauce, basil and pepper.
Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
Note: I usually use regular V8 juice, instead of the hot…just a family preference.
This soup is great either way!
2 cans black beans, wash and drain
1 can shoepeg corn, wash and drain
1 green pepper, diced
4 roma tomatoes, diced
3 avocados, diced
¼ bunch cilantro, chopped
½ - ¾ bottle of Kraft Seven Seas Viva Italian Dressing
Combine all ingredients in a large bowl and toss. Enjoy with your favorite tortilla chips!
Creamy Chicken Casserole
4-6 servings
(Southern Living)
3 cups chopped cooked chicken (appx. 4 average boneless, skinless chicken breasts)
1 (10¾ oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 Tbsp. poppy seeds
1½ cups crushed round buttery crackers (40 crackers)
¼ c. butter or margarine, melted
Combine first 4 ingredients; spoon into a lightly greased 11 x 7 x 1½ -inch baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake, uncovered, at 350 degrees for 30 minutes.
Hershey Pie
From the kitchen of mom, Harriet Cobb ☺
4-6 Hershey candy bars
1 8-ounce Cool Whip
1 Graham Cracker pie crust
Melt Hershey candy bars in microwave and cool. Blend in Cool Whip. Pour into pie crust and chill.
Zesty Beef and Vegetable Soup
8 servings
1 lb. ground beef
½ c. chopped onion
2 cloves garlic, minced
2 c. pre-shredded coleslaw mix
1 20-ounce pkg. frozen mixed vegetables
4 c. hot-style vegetable juice
1 14½ oz. can Italian-style stewed tomatoes
2 Tbsp. Worcestershire sauce
1 tsp. dried basil, crushed
¼ tsp. pepper
In a large skillet, cook ground beef, onion and garlic till meat is brown and onion is tender. Drain off fat.
In a 4-quart or larger crockpot, combine meat mixture, coleslaw mix, frozen vegetables, vegetable juice, undrained tomatoes, Worcestershire sauce, basil and pepper.
Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
Note: I usually use regular V8 juice, instead of the hot…just a family preference.
This soup is great either way!
Camille Smith
These are some of the recipes I've shared throughout the years, and I continue to receive requests for them, so here they are for your enjoyment. They are not original to me, but were shared by others somewhere along the way ...
Candy Cane Thumbprints
Ingredients:
2/3 cup butter, softened
½ cup sugar
¼ tsp salt
1 egg
1 tsp vanilla
1 ½ cups all-purpose flour
Peppermint Filling
Peppermint candy canes, crushed OR red sugar sprinkles
Beat butter for 30 seconds. Beat in sugar and salt until combined; scrape bowl. Beat in egg and vanilla. Beat in as much flour as you can; stir in any remaining flour. Cover; chill 1 hour or until dough is firm enough to handle. Preheat oven to 375F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until cookies are lightly brown around edges. Remove from oven and make a small indentation in the center of each cookie with the bowl of a small measuring spoon. Transfer cookies to a wire rack and let cool.
Just before serving, pipe or spoon Peppermint Filling into the center of each cookie. Sprinkle with crushed candy canes or red sprinkles.
Peppermint Filling:
Beat ¼ cup softened butter for 30 seconds. Beat in ¼ tsp peppermint extract. Gradually beat in 1 ½ cups powdered sugar. Beat in enough milk (2-3 tsp) to create piping consistency.
ENJOY!
Peppermint Snowballs
18 oz pkg double-stuffed oreos, crushed (I do mine in the food processor)
8 oz pkg cream cheese, softened
20 oz pkg almond bark white chocolate
1 to 1 ½ cups candy canes, finely crushed
Mix together crushed oreos and cream cheese. Place in bowl in refrigerator to stiffen. Roll into 1-1/2 inch balls and set aside. Melt almond bark in microwave according to package directions. Stir in crushed candy canes. Dip balls into almond bark and set on wax paper to harden. Store in refrigerator. Makes 2-1/2 dozen.
These are so yummy. Matt’s office requests them every year!
Spinach Artichoke Dip
Ingredients:
1 10oz package frozen creamed spinach
1 14 oz can hearts of artichokes, drained and chopped fine
2 cups total of mozzarella and parmesan cheese (you can buy them in a mixed bag)
½ cup sour cream
¼ tsp garlic powder or 1 garlic clove, pressed
salt to taste
Mix ingredients and spoon into a 9-inch pie plate, spreading mixture evenly. Bake at 350 degrees for 15-18 minutes, until bubbly and light brown. Serve immediately with tortilla chips.
Bacon Tomato Cups
8 slices of bacon, cooked and crumbled OR you can use Hormel diced ham
1 16 oz can refrigerated Grands biscuits
1 tomato, seeded & diced
½ small white onion, diced (or equiv. onion powder)
3 oz swiss cheese, finely grated
½ cup mayonnaise
salt and pepper to taste
dried Italian seasoning
Grease muffin tin and preheat oven according to biscuit directions. Cut each biscuit in half and fill each muffin cup with half a biscuit. Press into tin, slightly molding each into a cup-type shape.
Mix bacon, tomato, onion, mayo, cheese and salt/pepper in a bowl. Spoon mixture into each cup. Sprinkle tops lightly with Italian seasoning. Bake according to biscuit package directions. Serve warm. Can be microwaved to reheat if you make ahead of time. Great as an appetizer or brunch item.
Karie Patton makes this Southern Living recipe and we love it – I’ve been making it for several years. I have also spread the biscuits into a greased casserole dish and put the filling over top, then cut it into squares to save time.
Red Velvet Christmas Cookies
18-1/2 oz pkg Red Velvet Cake mix
½ cup oil
2 Tbsp water
2 eggs
12 oz pkg white chocolate chips
Combine all ingredients; mix well. Drop by teaspoonfuls onto baking sheets sprayed with Pam. Bake at 350 degrees F for 8 to 10 minutes. Let cool slightly before removing from baking sheets. Makes 3 dozen.
Butterscotch Bars
18-1/2 oz pkg butter pecan cake mix
½ cup butter, softened
1 egg
12 ½ oz jar caramel topping
Combine dry cake mix, butter and egg; mix well. Press half of mixture into the bottom of an ungreased 13 x9 pan. Bake fro 10 min at 350 degrees F. Pour caramel topping over baked crust; sprinkle with remaining cake mixture. Bake an additional 20 to 25 minutes at 350 degrees; until lightly golden. Cool completely. Cut into bars. Makes 2 dozen.
Cupid Punch
1 pint peppermint ice cream, softened
1 quart eggnog
1 liter seven up or ginerale
Mix all ingredients in a punch bowl; serve immediately. Hang candy canes along the punch bowl rim for a festive look.
Coffee Punch
1-1/2 quarts water
½ cup chocolate drink mix
½ cup sugar
¼ cup instant coffee granules
½ gallon vanilla ice cream
½ gallon chocolate ice cream
Garnish: whipped cream
Bring water to a boil; remove from heat. Add drink mix, sugar and coffee granules; stir until dissolved. Pour into a container; cover and refrigerate for at least 4 hours. Remove from refrigerator at least 30 minutes before serving; pour into a punch bowl. Spoon in ice cream; stir until partially melted. Garnish with whipped cream. Serves about 20-25.
Even non-coffee drinkers like this! I use decaf instant coffee.
Easy Pecan Pralines
2 cups sugar
1 cup brown sugar, packed
1 cup evaporated milk
2 cups chopped pecans
2 Tbsp margarine
1 tsp vanilla
1/8 tsp salt
Combine sugars and evaporated milk in a microwave-safe bowl. Microwave on high for 6 minutes; stir well. Add pecans, margarine, vanilla and salt; heat on high for an additional 6 minutes. Stir until thick; drop by teaspoonfuls onto wax paper. Let cool. Makes about 3 dozen.
SUPER easy!
Candy Cane Thumbprints
Ingredients:
2/3 cup butter, softened
½ cup sugar
¼ tsp salt
1 egg
1 tsp vanilla
1 ½ cups all-purpose flour
Peppermint Filling
Peppermint candy canes, crushed OR red sugar sprinkles
Beat butter for 30 seconds. Beat in sugar and salt until combined; scrape bowl. Beat in egg and vanilla. Beat in as much flour as you can; stir in any remaining flour. Cover; chill 1 hour or until dough is firm enough to handle. Preheat oven to 375F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until cookies are lightly brown around edges. Remove from oven and make a small indentation in the center of each cookie with the bowl of a small measuring spoon. Transfer cookies to a wire rack and let cool.
Just before serving, pipe or spoon Peppermint Filling into the center of each cookie. Sprinkle with crushed candy canes or red sprinkles.
Peppermint Filling:
Beat ¼ cup softened butter for 30 seconds. Beat in ¼ tsp peppermint extract. Gradually beat in 1 ½ cups powdered sugar. Beat in enough milk (2-3 tsp) to create piping consistency.
ENJOY!
Peppermint Snowballs
18 oz pkg double-stuffed oreos, crushed (I do mine in the food processor)
8 oz pkg cream cheese, softened
20 oz pkg almond bark white chocolate
1 to 1 ½ cups candy canes, finely crushed
Mix together crushed oreos and cream cheese. Place in bowl in refrigerator to stiffen. Roll into 1-1/2 inch balls and set aside. Melt almond bark in microwave according to package directions. Stir in crushed candy canes. Dip balls into almond bark and set on wax paper to harden. Store in refrigerator. Makes 2-1/2 dozen.
These are so yummy. Matt’s office requests them every year!
Spinach Artichoke Dip
Ingredients:
1 10oz package frozen creamed spinach
1 14 oz can hearts of artichokes, drained and chopped fine
2 cups total of mozzarella and parmesan cheese (you can buy them in a mixed bag)
½ cup sour cream
¼ tsp garlic powder or 1 garlic clove, pressed
salt to taste
Mix ingredients and spoon into a 9-inch pie plate, spreading mixture evenly. Bake at 350 degrees for 15-18 minutes, until bubbly and light brown. Serve immediately with tortilla chips.
Bacon Tomato Cups
8 slices of bacon, cooked and crumbled OR you can use Hormel diced ham
1 16 oz can refrigerated Grands biscuits
1 tomato, seeded & diced
½ small white onion, diced (or equiv. onion powder)
3 oz swiss cheese, finely grated
½ cup mayonnaise
salt and pepper to taste
dried Italian seasoning
Grease muffin tin and preheat oven according to biscuit directions. Cut each biscuit in half and fill each muffin cup with half a biscuit. Press into tin, slightly molding each into a cup-type shape.
Mix bacon, tomato, onion, mayo, cheese and salt/pepper in a bowl. Spoon mixture into each cup. Sprinkle tops lightly with Italian seasoning. Bake according to biscuit package directions. Serve warm. Can be microwaved to reheat if you make ahead of time. Great as an appetizer or brunch item.
Karie Patton makes this Southern Living recipe and we love it – I’ve been making it for several years. I have also spread the biscuits into a greased casserole dish and put the filling over top, then cut it into squares to save time.
Red Velvet Christmas Cookies
18-1/2 oz pkg Red Velvet Cake mix
½ cup oil
2 Tbsp water
2 eggs
12 oz pkg white chocolate chips
Combine all ingredients; mix well. Drop by teaspoonfuls onto baking sheets sprayed with Pam. Bake at 350 degrees F for 8 to 10 minutes. Let cool slightly before removing from baking sheets. Makes 3 dozen.
Butterscotch Bars
18-1/2 oz pkg butter pecan cake mix
½ cup butter, softened
1 egg
12 ½ oz jar caramel topping
Combine dry cake mix, butter and egg; mix well. Press half of mixture into the bottom of an ungreased 13 x9 pan. Bake fro 10 min at 350 degrees F. Pour caramel topping over baked crust; sprinkle with remaining cake mixture. Bake an additional 20 to 25 minutes at 350 degrees; until lightly golden. Cool completely. Cut into bars. Makes 2 dozen.
Cupid Punch
1 pint peppermint ice cream, softened
1 quart eggnog
1 liter seven up or ginerale
Mix all ingredients in a punch bowl; serve immediately. Hang candy canes along the punch bowl rim for a festive look.
Coffee Punch
1-1/2 quarts water
½ cup chocolate drink mix
½ cup sugar
¼ cup instant coffee granules
½ gallon vanilla ice cream
½ gallon chocolate ice cream
Garnish: whipped cream
Bring water to a boil; remove from heat. Add drink mix, sugar and coffee granules; stir until dissolved. Pour into a container; cover and refrigerate for at least 4 hours. Remove from refrigerator at least 30 minutes before serving; pour into a punch bowl. Spoon in ice cream; stir until partially melted. Garnish with whipped cream. Serves about 20-25.
Even non-coffee drinkers like this! I use decaf instant coffee.
Easy Pecan Pralines
2 cups sugar
1 cup brown sugar, packed
1 cup evaporated milk
2 cups chopped pecans
2 Tbsp margarine
1 tsp vanilla
1/8 tsp salt
Combine sugars and evaporated milk in a microwave-safe bowl. Microwave on high for 6 minutes; stir well. Add pecans, margarine, vanilla and salt; heat on high for an additional 6 minutes. Stir until thick; drop by teaspoonfuls onto wax paper. Let cool. Makes about 3 dozen.
SUPER easy!
Malia Irby
Easy Beef Dish
from the Christ Church Frederica Cookbook, St. Simons Island, GA
1 can cream of celery soup
1 can cream of mushroom soup
1 package dry onion soup mix
2 pounds stew meat (DO NOT BROWN MEAT)
3/4 cup white sherry wine
Mix all ingredients together. Bake in a deep casserole dish for 3
hours in 300F oven. Serve over rice or noodles.
Nelda's Ground Beef Casserole
An Irby family favorite!
1 pound ground beef
1/4 onion, diced (or more to taste)
1/4 green pepper, diced (or more to taste)
1 can chicken noodle soup
1 can cream of mushroom soup
1/2 cup instant rice
1/2 cup shredded cheddar cheese (or more to taste)
Preheat oven to 350F. Grease a 9"X9" baking pan. Brown beef and drain
grease. Add beef to baking pan and mix in all remaining ingredients
except the cheese which goes on top. Bake in oven for 30 minutes and
let cool for 5 before serving.
Cranberry Cake
A traditional holiday dessert from the Mills family
Cake ingredients:
1 cup sugar
2 cups flour
1 tsp baking powder
1 tbsp melted butter
1 cup milk
3 cups (or 1 bag) whole fresh cranberries, rinsed and fairly dried off
Sauce ingredients:
1 cup sugar
1 cup butter
1 cup cream
Cake:
Preheat oven to 350F. Grease a 9"X9" baking pan. Mix all cake
ingredients together in a bowl and pour into pan. Bake for 30-45
minutes until lightly brown.
Sauce:
Add all ingredients to a medium pot and bring to a boil for 4 minutes,
stirring frequently. The sauce will thicken as it cools. Stir again to
recombine before serving.
Ham Casserole
From Miss Mary's Down-home Cooking by Diana Dalsass
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups shredded cheddar cheese
1/4 teaspoon pepper
1 bunch (2-3 stalks broccoli)
8 ounces spaghetti, cooked until tender and drained
2 cups cooked, diced ham
Melt the butter in a medium saucepan. Stir in the flour. Add the milk
and cook, stirring, until the sauce thickens and comes to a boil. Add
the cheese and pepper and cook, stirring, until the cheese has melted.
Remove from heat.
Trim the tough ends off the broccoli. Cut the broccoli lengthwise into
quarters. Cook in boiling water or steam until tender, about 20
minutes. Drain and chop coarsely.
When the spaghetti has cooked, stir in the cheese sauce. Add the ham
and broccoli. Turn the mixture into a grease 2-quart casserole. Bake,
covered, in a 350F oven 40 minutes, or until hot and bubbly.
** note from Malia**
We really like this but realize it is a calorie-fat bomb! You can
always try angel hair pasta or a multigrain/whole wheat pasta if that is
better for your family. I also recommend light cheese and light
margarine as well as pre-chopped, frozen broccoli. This recipe is from
a boarding house that opened over 100 years ago! Enjoy!
from the Christ Church Frederica Cookbook, St. Simons Island, GA
1 can cream of celery soup
1 can cream of mushroom soup
1 package dry onion soup mix
2 pounds stew meat (DO NOT BROWN MEAT)
3/4 cup white sherry wine
Mix all ingredients together. Bake in a deep casserole dish for 3
hours in 300F oven. Serve over rice or noodles.
Nelda's Ground Beef Casserole
An Irby family favorite!
1 pound ground beef
1/4 onion, diced (or more to taste)
1/4 green pepper, diced (or more to taste)
1 can chicken noodle soup
1 can cream of mushroom soup
1/2 cup instant rice
1/2 cup shredded cheddar cheese (or more to taste)
Preheat oven to 350F. Grease a 9"X9" baking pan. Brown beef and drain
grease. Add beef to baking pan and mix in all remaining ingredients
except the cheese which goes on top. Bake in oven for 30 minutes and
let cool for 5 before serving.
Cranberry Cake
A traditional holiday dessert from the Mills family
Cake ingredients:
1 cup sugar
2 cups flour
1 tsp baking powder
1 tbsp melted butter
1 cup milk
3 cups (or 1 bag) whole fresh cranberries, rinsed and fairly dried off
Sauce ingredients:
1 cup sugar
1 cup butter
1 cup cream
Cake:
Preheat oven to 350F. Grease a 9"X9" baking pan. Mix all cake
ingredients together in a bowl and pour into pan. Bake for 30-45
minutes until lightly brown.
Sauce:
Add all ingredients to a medium pot and bring to a boil for 4 minutes,
stirring frequently. The sauce will thicken as it cools. Stir again to
recombine before serving.
Ham Casserole
From Miss Mary's Down-home Cooking by Diana Dalsass
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups shredded cheddar cheese
1/4 teaspoon pepper
1 bunch (2-3 stalks broccoli)
8 ounces spaghetti, cooked until tender and drained
2 cups cooked, diced ham
Melt the butter in a medium saucepan. Stir in the flour. Add the milk
and cook, stirring, until the sauce thickens and comes to a boil. Add
the cheese and pepper and cook, stirring, until the cheese has melted.
Remove from heat.
Trim the tough ends off the broccoli. Cut the broccoli lengthwise into
quarters. Cook in boiling water or steam until tender, about 20
minutes. Drain and chop coarsely.
When the spaghetti has cooked, stir in the cheese sauce. Add the ham
and broccoli. Turn the mixture into a grease 2-quart casserole. Bake,
covered, in a 350F oven 40 minutes, or until hot and bubbly.
** note from Malia**
We really like this but realize it is a calorie-fat bomb! You can
always try angel hair pasta or a multigrain/whole wheat pasta if that is
better for your family. I also recommend light cheese and light
margarine as well as pre-chopped, frozen broccoli. This recipe is from
a boarding house that opened over 100 years ago! Enjoy!
Katrina Flegel
Sour Cream Enchiladas – you can omit the chicken and just use cheese in these, or you can replace the chicken with turkey
16 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
4 oz can green chili peppers, diced
3 cups sharp cheddar cheese, divided
1 1/2 cups cooked chicken, chopped
20 flour tortillas
Olives, if desired
Mix sour cream, soups, chilies, and 1/2 cup cheese. Spread half of mixture in bottoms of a 9x13 pan and a 8x8 pan. Roll some chicken and cheese in each tortilla and arrange in pan, crease down (I usually can fit 12 in the 9x13 and 7-8 in the 8x8 pan). Spread remaining sour cream mixture over top of both pans. Sprinkle with remaining cheese. Add olives if desired. You can refrigerate a few hours until you are ready to cook it. Cover with foil and bake 30 minutes at 350 degrees. Remove foil and continue to bake 15 more minutes or until it bubbles.
Cheese Ball
1 pkg cream cheese (8 oz), softened
1 cup shredded cheddar cheese
1 tsp Worcestershire sauce
4 slices bacon, cooked and crumbled
1 cup chopped nuts (any kind)
Mix all ingredients except nuts with hand mixer until well blended. Cover and refrigerate at least 1 hour. Shape into ball or log and roll in nuts until covered. Serve with crackers.
Corn Bread – recipe also works well halved in an 8X8 pan
2 cups baking mix
¾ cup corn meal
¾ cup sugar
½ teaspoon baking powder
1 cup milk
2 eggs, slightly beaten
¾ cup melted butter (1 ½ sticks)
Combine dry ingredients. Mix in milk, eggs, and butter. Pour into greased 9x13 pan. Bake at 350 degrees for 30-35 minutes.
16 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
4 oz can green chili peppers, diced
3 cups sharp cheddar cheese, divided
1 1/2 cups cooked chicken, chopped
20 flour tortillas
Olives, if desired
Mix sour cream, soups, chilies, and 1/2 cup cheese. Spread half of mixture in bottoms of a 9x13 pan and a 8x8 pan. Roll some chicken and cheese in each tortilla and arrange in pan, crease down (I usually can fit 12 in the 9x13 and 7-8 in the 8x8 pan). Spread remaining sour cream mixture over top of both pans. Sprinkle with remaining cheese. Add olives if desired. You can refrigerate a few hours until you are ready to cook it. Cover with foil and bake 30 minutes at 350 degrees. Remove foil and continue to bake 15 more minutes or until it bubbles.
Cheese Ball
1 pkg cream cheese (8 oz), softened
1 cup shredded cheddar cheese
1 tsp Worcestershire sauce
4 slices bacon, cooked and crumbled
1 cup chopped nuts (any kind)
Mix all ingredients except nuts with hand mixer until well blended. Cover and refrigerate at least 1 hour. Shape into ball or log and roll in nuts until covered. Serve with crackers.
Corn Bread – recipe also works well halved in an 8X8 pan
2 cups baking mix
¾ cup corn meal
¾ cup sugar
½ teaspoon baking powder
1 cup milk
2 eggs, slightly beaten
¾ cup melted butter (1 ½ sticks)
Combine dry ingredients. Mix in milk, eggs, and butter. Pour into greased 9x13 pan. Bake at 350 degrees for 30-35 minutes.
Deborah Stovall
Oregano Chicken
6 servings
From the kitchen of: Deborah Stovall
¼ cup butter or margarine, melted
¼ cup lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
1½ teaspoons dried oregano
1 large clove garlic, crushed
6 boneless, skinless chic ken breasts
Combine first 6 ingredients; stir well. Place chicken in an ungreased 13 x 9 baking dish. Pour butter mixture over chicken. Cover and bake at 375 degrees for 30 minutes. Uncover and bake 10 more minutes. If desired, serve cooking juices over hot cooked rice.
Mustard Roasted Salmon
4 servings
From the kitchen of: Deborah Stovall
1¼ pound salmon, skin removed, cut into 4 pieces
2 Tbsp. whole grain mustard
2 Tbsp. 100% pure maple syrup
1 clove garlic, minced
Juice of ½ a lemon
Salt and Pepper
Preheat oven to 400 degrees. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes. In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After 10 minutes of cooking, brush salmon with mixture and return to the oven for 5-7 additional minutes, or until salmon is just cooked through.
Corn Dip
From the kitchen of: Deborah Stovall
2 cans (11 oz. each) of Mexicorn
2 oz. can of jalapenos
2 cups Colby/Monterey Jack cheese mixture
1 cup fresh parmesan cheese
2 cups mayonnaise
Mix ingredients and pour into an 11 x 7 baking dish. Bake at 350 degrees for 40 minutes. Serve with Frito’s scoops.
6 servings
From the kitchen of: Deborah Stovall
¼ cup butter or margarine, melted
¼ cup lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
1½ teaspoons dried oregano
1 large clove garlic, crushed
6 boneless, skinless chic ken breasts
Combine first 6 ingredients; stir well. Place chicken in an ungreased 13 x 9 baking dish. Pour butter mixture over chicken. Cover and bake at 375 degrees for 30 minutes. Uncover and bake 10 more minutes. If desired, serve cooking juices over hot cooked rice.
Mustard Roasted Salmon
4 servings
From the kitchen of: Deborah Stovall
1¼ pound salmon, skin removed, cut into 4 pieces
2 Tbsp. whole grain mustard
2 Tbsp. 100% pure maple syrup
1 clove garlic, minced
Juice of ½ a lemon
Salt and Pepper
Preheat oven to 400 degrees. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes. In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After 10 minutes of cooking, brush salmon with mixture and return to the oven for 5-7 additional minutes, or until salmon is just cooked through.
Corn Dip
From the kitchen of: Deborah Stovall
2 cans (11 oz. each) of Mexicorn
2 oz. can of jalapenos
2 cups Colby/Monterey Jack cheese mixture
1 cup fresh parmesan cheese
2 cups mayonnaise
Mix ingredients and pour into an 11 x 7 baking dish. Bake at 350 degrees for 40 minutes. Serve with Frito’s scoops.
Caramel Apple Pudding
Several people asked for the recipe from yesterday's pudding. It is an old
one that I hadn't made since we were at the Boy's Home, thus it is 3 X the
amount. Divide as desired, but in the Pampered Chef Baker it was full!
2 1/4 C flour
1 1/2 C sugar
3 tsp. baking powder
3 tsp. cinnamon
3/4 tsp. salt
1 1/2 C milk
4 1/2 C chopped granny smith apples
1 1/2 C chopped nuts (optional)
Mix these ingredients and spread in greased baking pan.
Sauce
2 1/4 C brown sugar
3/4 C butter or margarine
2 1/2 C boiling water
Stir until butter is melted and sugar dissolved. Pour over batter in pan
but DO NOT STIR!
Bake 375 for 40 - 50 minutes. I have not made it in a smaller proportion,
so I am not sure how long it would take for one recipe. Enjoy and Merry
Christmas!
one that I hadn't made since we were at the Boy's Home, thus it is 3 X the
amount. Divide as desired, but in the Pampered Chef Baker it was full!
2 1/4 C flour
1 1/2 C sugar
3 tsp. baking powder
3 tsp. cinnamon
3/4 tsp. salt
1 1/2 C milk
4 1/2 C chopped granny smith apples
1 1/2 C chopped nuts (optional)
Mix these ingredients and spread in greased baking pan.
Sauce
2 1/4 C brown sugar
3/4 C butter or margarine
2 1/2 C boiling water
Stir until butter is melted and sugar dissolved. Pour over batter in pan
but DO NOT STIR!
Bake 375 for 40 - 50 minutes. I have not made it in a smaller proportion,
so I am not sure how long it would take for one recipe. Enjoy and Merry
Christmas!
Kerry Knisley
Fruity Fun Skewers
ALL RIGHTS RESERVED © 2010 Allrecipes.com
Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 10
Ingredients:
10 large strawberries, halved
1/2 cantaloupe, cut into balls or cubes
4 bananas, peeled and cut into chunks
2 apples cut into chunks
40 skewers
Directions: Thread the strawberries, cantaloupe, banana and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.
Creamy Macaroni and Cheese
Recipe courtesy Paula Deen
Prep Time: 5 min Cook Time: 3 hr 0 min Level: Easy Servings: 12 servings
Ingredients:
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
HAMBURGER COOKIES
Ingredients:
1 box vanilla wafers
1 pkg. Keebler Grasshoppers
Frosting - yellow, red, green
Sesame seeds
Directions:
Put dots of each color of frosting on the flat side of the vanilla wafers. The frosting will ooze out the side and look like ketchup, mustard and pickles. Sandwich the grasshopper cookie between the frosted wafers. Last, moisten the top of the "bun" (wafer) with water and sprinkle with the sesame seeds.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 10
Ingredients:
10 large strawberries, halved
1/2 cantaloupe, cut into balls or cubes
4 bananas, peeled and cut into chunks
2 apples cut into chunks
40 skewers
Directions: Thread the strawberries, cantaloupe, banana and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.
Creamy Macaroni and Cheese
Recipe courtesy Paula Deen
Prep Time: 5 min Cook Time: 3 hr 0 min Level: Easy Servings: 12 servings
Ingredients:
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
HAMBURGER COOKIES
Ingredients:
1 box vanilla wafers
1 pkg. Keebler Grasshoppers
Frosting - yellow, red, green
Sesame seeds
Directions:
Put dots of each color of frosting on the flat side of the vanilla wafers. The frosting will ooze out the side and look like ketchup, mustard and pickles. Sandwich the grasshopper cookie between the frosted wafers. Last, moisten the top of the "bun" (wafer) with water and sprinkle with the sesame seeds.
Alli Byers
Link to my cooking blog: alliscookingcorner.blogspot.com
Shrimp Dip (this was my grandmother's recipe that was a family favorite)
1 cup deveined, cooked shrimp, cut up
8 oz. cream cheese
1 medium sized can diced tomatoes, well drained
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon onion salt
1/2 teaspoon chili powder
1 bag Fritos Scoops
Add tomatoes to softened cream cheese. Mix well. Add seasonings and cooked shrimp and stir. Chill well before serving with Fritos Scoops.
(You may want to double this if it's for a crowd because it usually goes fast!)
Crockpot Cranberry Glazed Pork Tenderloin
--1-2 lbs. pork tenderloin (you can use two if it will fit into your crockpot) ***This can also be made with beef.***
--1/4 cup flour
--1 t kosher salt
--1 t pepper
--1 T dried onion flakes
--3 cloves minced garlic
--1/4 cup red wine
--1 T Worcestershire sauce
--2 T soy sauce
-- 1 1/2 T maple syrup
--1/4 cup dried cranberries
Make a dredge with the flour, salt, pepper, and onion flakes. Rub the dry mixture all over the pork. Then plop the meat into your crockpot. Discard the rest of the dry mixture.
Add the garlic and the wet ingredients into the crockpot. There is no need to stir. Top with a 1/4 cup of dried cranberries.
Cover and cook on low for 6-8 hours. There isn't much liquid in this dish. If you open your crock up a lot to peek, you might want to double or increase the liquid by 50%---even though I didn't peek, the meat got a bit dry and crispy on top (it was fine, I just flipped it over to soak up more juice). If you use a piece of meat with more fat, you won't run that risk.
Foil-Packet Vegetables
1 zucchini, cut into 1-1/2 inch chunks
1 cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
This recipe is awesome because you can use a variety of different veggies and you can make it either on the stove, outdoor grill or in the oven, depending on the season. If you bake them in the oven, turn it to 400 degrees and bake for around 20 minutes.
COMBINE vegetables and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.
CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.
Shrimp Dip (this was my grandmother's recipe that was a family favorite)
1 cup deveined, cooked shrimp, cut up
8 oz. cream cheese
1 medium sized can diced tomatoes, well drained
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon onion salt
1/2 teaspoon chili powder
1 bag Fritos Scoops
Add tomatoes to softened cream cheese. Mix well. Add seasonings and cooked shrimp and stir. Chill well before serving with Fritos Scoops.
(You may want to double this if it's for a crowd because it usually goes fast!)
Crockpot Cranberry Glazed Pork Tenderloin
--1-2 lbs. pork tenderloin (you can use two if it will fit into your crockpot) ***This can also be made with beef.***
--1/4 cup flour
--1 t kosher salt
--1 t pepper
--1 T dried onion flakes
--3 cloves minced garlic
--1/4 cup red wine
--1 T Worcestershire sauce
--2 T soy sauce
-- 1 1/2 T maple syrup
--1/4 cup dried cranberries
Make a dredge with the flour, salt, pepper, and onion flakes. Rub the dry mixture all over the pork. Then plop the meat into your crockpot. Discard the rest of the dry mixture.
Add the garlic and the wet ingredients into the crockpot. There is no need to stir. Top with a 1/4 cup of dried cranberries.
Cover and cook on low for 6-8 hours. There isn't much liquid in this dish. If you open your crock up a lot to peek, you might want to double or increase the liquid by 50%---even though I didn't peek, the meat got a bit dry and crispy on top (it was fine, I just flipped it over to soak up more juice). If you use a piece of meat with more fat, you won't run that risk.
Foil-Packet Vegetables
1 zucchini, cut into 1-1/2 inch chunks
1 cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
This recipe is awesome because you can use a variety of different veggies and you can make it either on the stove, outdoor grill or in the oven, depending on the season. If you bake them in the oven, turn it to 400 degrees and bake for around 20 minutes.
COMBINE vegetables and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.
CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.
Kelli Saltzman recipes
Eggplant Parmesan
2 eggplant Cooking oil
Salt 1 jar traditional spaghetti sauce
Flour Parmesan cheese (grated)
2-3 eggs Mozzarella cheese (grated)
Italian style bread crumbs
Wash, peel, and cut eggplant length-wise into ¼” thick slices. Lay sliced eggplant out on waxed paper or baking sheet and sprinkle both sides with salt. Let stand for 20 minutes and pat dry with a paper towel. Coat eggplant with flour, then egg, then bread crumbs and fry in oil until golden brown. Drain on paper towels. In a 9x13 casserole dish, spray with Pam and coat the bottom of the dish with a thin layer of spaghetti sauce. Place a layer of eggplant, then sprinkle with a layer of parmesan cheese, more sauce, then mozzarella. Repeat for layers. Bake at 350 for 30 minutes.
Crock Pot Meat Loaf
2 lbs ground beef or turkey 3 tbsp ketchup
1 cup rolled oats 1 tsp salt
1 green pepper , diced ¼ tsp pepper
1 carrot, shredded 1 package instant sloppy joe mix
1 onion, chopped 1 (14oz) can tomato sauce
2 eggs, beaten 1 tbsp Worcestershire sauce
Aluminum foil
Line crock pot with foil. Combine meat, oats, green pepper, carrot, onion, eggs, ketchup , salt, pepper, and sloppy joe mix in a large bowl and put in crock pot. Blend the tomato sauce and Worcestershire sauce in a bowl and pour over the meat. Cook on low for 5-6 hours.
I-45 Bars
½ cup melted butter 2 eggs, beaten
1 egg, beaten 1 cup brown sugar
1 box yellow cake mix 1 cup powdered sugar
1 (8 oz) package cream cheese 1 tsp vanilla
Mix the first 3 ingredients and spread into pan. Mix remaining ingredients and spread over first layer. Bake at 325 for 45-50 minutes. Cool and cut into squares. Dust with powdered sugar if desired.
2 eggplant Cooking oil
Salt 1 jar traditional spaghetti sauce
Flour Parmesan cheese (grated)
2-3 eggs Mozzarella cheese (grated)
Italian style bread crumbs
Wash, peel, and cut eggplant length-wise into ¼” thick slices. Lay sliced eggplant out on waxed paper or baking sheet and sprinkle both sides with salt. Let stand for 20 minutes and pat dry with a paper towel. Coat eggplant with flour, then egg, then bread crumbs and fry in oil until golden brown. Drain on paper towels. In a 9x13 casserole dish, spray with Pam and coat the bottom of the dish with a thin layer of spaghetti sauce. Place a layer of eggplant, then sprinkle with a layer of parmesan cheese, more sauce, then mozzarella. Repeat for layers. Bake at 350 for 30 minutes.
Crock Pot Meat Loaf
2 lbs ground beef or turkey 3 tbsp ketchup
1 cup rolled oats 1 tsp salt
1 green pepper , diced ¼ tsp pepper
1 carrot, shredded 1 package instant sloppy joe mix
1 onion, chopped 1 (14oz) can tomato sauce
2 eggs, beaten 1 tbsp Worcestershire sauce
Aluminum foil
Line crock pot with foil. Combine meat, oats, green pepper, carrot, onion, eggs, ketchup , salt, pepper, and sloppy joe mix in a large bowl and put in crock pot. Blend the tomato sauce and Worcestershire sauce in a bowl and pour over the meat. Cook on low for 5-6 hours.
I-45 Bars
½ cup melted butter 2 eggs, beaten
1 egg, beaten 1 cup brown sugar
1 box yellow cake mix 1 cup powdered sugar
1 (8 oz) package cream cheese 1 tsp vanilla
Mix the first 3 ingredients and spread into pan. Mix remaining ingredients and spread over first layer. Bake at 325 for 45-50 minutes. Cool and cut into squares. Dust with powdered sugar if desired.
Brandy Edwards recipes
Cranberry Orange Pumpkin Bread
6 cups all purpose flour
3 Tbsp. plus 1tsp pumpkin pie spice
1 Tbsp. plus 1 tsp baking soda
1 Tbsp salt
6 cups granulated sugar
1 can (29 oz.) pumpkin
8 large eggs
2 cups vegetable oil
1 cup orange juice
2 cups sweetened dried or fresh cranberries
Preheat oven to 350 and grease and flour six 9x5 loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in extra large bowl. Combine sugar, pumpkin, eggs, oil and juice in large bowl with wire whisk; mix until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon 3-4 cups of batter into each prepared loaf pan.
Bake for 50 – 75 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks. Once completely cooled, wrap in plastic wrap.
Ham and Cheese Breakfast Potatoes
1 pkg Ore Ida hash browns
1 ½ cans Creamy chicken mushroom soup
1 cup diced ham (chop fine in food processor)
1 small onion
1 8oz. block of sharp cheddar cheese grated
salt, pepper, and garlic powder to taste
Mix together and bake in 9x13 pan on 350 for about 25 minutes or until bubbly. (I spray the pan really good with Pam)
English Toffee
1 1b butter
2 c sugar
½ c chopped almonds
6 oz milk chocolate chips
Chopped or slivered almonds
Bring butter, sugar and ½ almonds to hard boil in a heavy 4 qt. Saucepan. Cook stirring constantly to hard crack stage. Takes 7-8 minutes once boiling occurs. Mixture will turn a medium light brown towards the end and become very thick. STIR, STIR, STIR will burn very easily and quickly. Pour out on to a buttered or sprayed 10“x 15” cookie sheet. Spread evenly (if needed) very quickly sprinkle top of toffee with chocolate chips. Let stand for a few moments to allow Chocolate chips to soften, spread smooth, top with chopped/slivered almonds. You may cut at this point for squares or allow to cool and break into pieces.
6 cups all purpose flour
3 Tbsp. plus 1tsp pumpkin pie spice
1 Tbsp. plus 1 tsp baking soda
1 Tbsp salt
6 cups granulated sugar
1 can (29 oz.) pumpkin
8 large eggs
2 cups vegetable oil
1 cup orange juice
2 cups sweetened dried or fresh cranberries
Preheat oven to 350 and grease and flour six 9x5 loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in extra large bowl. Combine sugar, pumpkin, eggs, oil and juice in large bowl with wire whisk; mix until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon 3-4 cups of batter into each prepared loaf pan.
Bake for 50 – 75 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks. Once completely cooled, wrap in plastic wrap.
Ham and Cheese Breakfast Potatoes
1 pkg Ore Ida hash browns
1 ½ cans Creamy chicken mushroom soup
1 cup diced ham (chop fine in food processor)
1 small onion
1 8oz. block of sharp cheddar cheese grated
salt, pepper, and garlic powder to taste
Mix together and bake in 9x13 pan on 350 for about 25 minutes or until bubbly. (I spray the pan really good with Pam)
English Toffee
1 1b butter
2 c sugar
½ c chopped almonds
6 oz milk chocolate chips
Chopped or slivered almonds
Bring butter, sugar and ½ almonds to hard boil in a heavy 4 qt. Saucepan. Cook stirring constantly to hard crack stage. Takes 7-8 minutes once boiling occurs. Mixture will turn a medium light brown towards the end and become very thick. STIR, STIR, STIR will burn very easily and quickly. Pour out on to a buttered or sprayed 10“x 15” cookie sheet. Spread evenly (if needed) very quickly sprinkle top of toffee with chocolate chips. Let stand for a few moments to allow Chocolate chips to soften, spread smooth, top with chopped/slivered almonds. You may cut at this point for squares or allow to cool and break into pieces.
Tuesday, November 23, 2010
WELCOME
If you're like me, we swap recipes and become overwhelmed in the mountain of pages we received from our annual exchange. We will try a few jewels that caught our eye initially, and then somehow loose track of other recipes you really want to make, but cannot find. Well, save mounds of paper no more ... I'm posting all the recipes I received from the swap last night. If you choose to dispose of any of the recipes you received last night, please RECYCLE ;)
On a go forward basis, feel free to share any new recipes you discover. We can still get together annually to prepare and share our latest and greatest finds, but hopefully an ongoing exchange will breathe some new life into our cooking routines!
Love you ladies and I love cooking with class (C35 that is!), Camille
On a go forward basis, feel free to share any new recipes you discover. We can still get together annually to prepare and share our latest and greatest finds, but hopefully an ongoing exchange will breathe some new life into our cooking routines!
Love you ladies and I love cooking with class (C35 that is!), Camille
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