1 box yellow cake mix
1/2 cup margarine, melted
4 eggs divided
1 8 ounce package cream cheese
1 16 ounce confectioners sugar...less 5 tbps
1 teaspoon vanilla
1/2 cup chopped pecans (I omit this)
Mix together pound cake mix, melted margarine, and 2 eggs well beaten. Beat ingredients well and pour into greased 13 x 9 inch pan. Combine cream cheese, confectioners sugar, vanilla and 2 eggs. Beat well and spread over the first mixture in pan. Sprinkle the 4 tablespoons of confectioners sugar and pecans over the top layer. Bake at 350 for 45 min. Let cool completely. Even better the next day.
Friday, December 23, 2011
Friday, December 16, 2011
Crispy Parmesan and Garlic Chicken
Crispy Parmesan and Garlic Chicken
Time: 10 minutes hands on + 4-12 hours marinating + 30 minutes baking
Yield: 7 servings
Recipe adapted from Kalyns Kitchen
5 large chicken breasts
1 T minced garlic (I used the bottled variety)
1/3 C olive oil
3/4 t poultry seasoning
3/4 C panko bread crumbs (Italian Bread Crumbs would also be fine)
3/4 C Parmesan cheese (the kind in the green bottle)
Spaghetti Noodles
Spaghetti Sauce of your choice
1. Pour 1 T garlic, 1/3 C olive oil and 3/4 t poultry seasoning into a small sauce pan. Warm it over medium heat for 1 minute.
2. With a sharp pair of kitchen scissors cut each chicken breast in half. Then, with a sharp knife cut a couple of long slits in the top of each chicken piece. Be careful not to cut all the way through. You just want a few slits here and there to allow the marinade to soak in.
3. Toss your chicken into a ziploc bag and pour the warm marinate over the top of it.
4. Seal your bag up carefully and tip it upside down to allow the marinate to run throughout the bag. Put it in your fridge and let it hang out there for at least 4 hours, and up to 24. Then go wrap some presents or bake something or hit the store for some stocking stuffers, will ya?
5. When you are ready to bake (and eat....:) preheat your oven to 425 and take your chicken out of the fridge.
6. Pour 3/4 C panko bread crumbs and 3/4 C parmesan cheese into a loaf pan. Smash them together with a fork to combine.
7. Dip each piece of chicken into the cheese and bread crumb mixture. Press it into the chicken with your fingers.
8. Spray a large cookie sheet with cooking spray.
9. Bake your chicken for 30 minutes, or until golden brown.
10. Serve with spaghetti sauce and spaghetti noodles. This chicken is also wonderful the next day, heated in the microwave and then tossed with salad greens and Olive Garden Dressing.
Time: 10 minutes hands on + 4-12 hours marinating + 30 minutes baking
Yield: 7 servings
Recipe adapted from Kalyns Kitchen
5 large chicken breasts
1 T minced garlic (I used the bottled variety)
1/3 C olive oil
3/4 t poultry seasoning
3/4 C panko bread crumbs (Italian Bread Crumbs would also be fine)
3/4 C Parmesan cheese (the kind in the green bottle)
Spaghetti Noodles
Spaghetti Sauce of your choice
1. Pour 1 T garlic, 1/3 C olive oil and 3/4 t poultry seasoning into a small sauce pan. Warm it over medium heat for 1 minute.
2. With a sharp pair of kitchen scissors cut each chicken breast in half. Then, with a sharp knife cut a couple of long slits in the top of each chicken piece. Be careful not to cut all the way through. You just want a few slits here and there to allow the marinade to soak in.
3. Toss your chicken into a ziploc bag and pour the warm marinate over the top of it.
4. Seal your bag up carefully and tip it upside down to allow the marinate to run throughout the bag. Put it in your fridge and let it hang out there for at least 4 hours, and up to 24. Then go wrap some presents or bake something or hit the store for some stocking stuffers, will ya?
5. When you are ready to bake (and eat....:) preheat your oven to 425 and take your chicken out of the fridge.
6. Pour 3/4 C panko bread crumbs and 3/4 C parmesan cheese into a loaf pan. Smash them together with a fork to combine.
7. Dip each piece of chicken into the cheese and bread crumb mixture. Press it into the chicken with your fingers.
8. Spray a large cookie sheet with cooking spray.
9. Bake your chicken for 30 minutes, or until golden brown.
10. Serve with spaghetti sauce and spaghetti noodles. This chicken is also wonderful the next day, heated in the microwave and then tossed with salad greens and Olive Garden Dressing.
Caramels! Rich and Buttery
Time: 40 minutes plus about 1 hour to wrap
Yield: 1 jelly roll pan (about 130 caramels)
Recipe from Our Cooking Cafe
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1. Melt the butter in a large sauce pan.
2. Add your brown sugar. Stir it all around until it dissolves.
3. Add the sweetened condensed milk. Anyone every tried a little taste of sweetened condensed milk plain, in all it's glory? Wow. It will send shivers of joy down your spine, I tell you. It's one great taste of comfort and joy...comfort and joy.
4. And the corn syrup.
5. Now bring the mixture to a boil, while stirring. Stirring is key here. Don't stop stirring.
6. The mixture will need to boil for 20-30 minutes or until the temperature on your candy thermometer reads between 235-240. HOWEVER...I have found candy thermometers to be a bit sensitive and inaccurate at times. Most of the time when I make candy I don't even use one. There is a little trick I will show you.
Ice water is going to be your pal. When you are approaching 230 degrees on your candy thermometer, dip your spoon into the caramel, then into the ice water. Let it hang out for just about 10 seconds or so. Then press your finger into the caramel. If the candy holds the finger indentation....you are good to go! If not, cook for a bit longer.
7. Remove your caramel from the heat and add some vanilla. Stir until well combined.
8. Pour the caramel into a buttered jelly roll pan. Let the caramels cool and set. This should take about 30 minutes.
9. I like to cut them with a pizza wheel.
Scissors also work well.
10. Cut yourself up some wax paper and you are set to wrap your fabulous caramels...rich and buttery. You are going to make someone very happy with these! Happy Candy Making!
Yield: 1 jelly roll pan (about 130 caramels)
Recipe from Our Cooking Cafe
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1. Melt the butter in a large sauce pan.
2. Add your brown sugar. Stir it all around until it dissolves.
3. Add the sweetened condensed milk. Anyone every tried a little taste of sweetened condensed milk plain, in all it's glory? Wow. It will send shivers of joy down your spine, I tell you. It's one great taste of comfort and joy...comfort and joy.
4. And the corn syrup.
5. Now bring the mixture to a boil, while stirring. Stirring is key here. Don't stop stirring.
6. The mixture will need to boil for 20-30 minutes or until the temperature on your candy thermometer reads between 235-240. HOWEVER...I have found candy thermometers to be a bit sensitive and inaccurate at times. Most of the time when I make candy I don't even use one. There is a little trick I will show you.
Ice water is going to be your pal. When you are approaching 230 degrees on your candy thermometer, dip your spoon into the caramel, then into the ice water. Let it hang out for just about 10 seconds or so. Then press your finger into the caramel. If the candy holds the finger indentation....you are good to go! If not, cook for a bit longer.
7. Remove your caramel from the heat and add some vanilla. Stir until well combined.
8. Pour the caramel into a buttered jelly roll pan. Let the caramels cool and set. This should take about 30 minutes.
9. I like to cut them with a pizza wheel.
Scissors also work well.
10. Cut yourself up some wax paper and you are set to wrap your fabulous caramels...rich and buttery. You are going to make someone very happy with these! Happy Candy Making!
English Toffee- Lion House Recipe
Grease a jelly roll cookie pan before getting started
Boil on highest heat:
1 cup butter
1 cup sugar
5 teaspoons water
Stir constantly until golden brown (this is the hardest, most nerve-racking part to get the color just right -compare it to a brown paper sack, but I think I do mine a little lighter)
Remove from heat and add
1 teaspoon vanilla
Pour into jelly roll pan and spread to desired thickness (I use pretty much all of the pan)
Sprinkle chocolate chips over top. Spread around to melt.
If you live somewhere cold, you're in luck! Set this outside or in the garage to cool off. You get to eat yours sooner! If it's not freezing - I have been desparate and once it was cool enough, threw the pan in the freezer.
Then just break it into pieces and enjoy...and enjoy!
Boil on highest heat:
1 cup butter
1 cup sugar
5 teaspoons water
Stir constantly until golden brown (this is the hardest, most nerve-racking part to get the color just right -compare it to a brown paper sack, but I think I do mine a little lighter)
Remove from heat and add
1 teaspoon vanilla
Pour into jelly roll pan and spread to desired thickness (I use pretty much all of the pan)
Sprinkle chocolate chips over top. Spread around to melt.
If you live somewhere cold, you're in luck! Set this outside or in the garage to cool off. You get to eat yours sooner! If it's not freezing - I have been desparate and once it was cool enough, threw the pan in the freezer.
Then just break it into pieces and enjoy...and enjoy!
Thursday, December 1, 2011
"Worm" Casserole
1 onion
1 pound hamburger
4 cups rice
4 cups water
1 can cream of chicken soup
¾ soup can of milk
Chow mein noodles
Brown and drain hamburger. Add milk and soup together until smooth. Place 1 cup rice in bottom of casserole dish. Put some hamburger on top of rice. Add some soup mixture over that. Put chow mein noodles on top and start layers over again. Bake in microwave for 8-10 minutes. You could put in a layer of cheese or green beans or both.
1 pound hamburger
4 cups rice
4 cups water
1 can cream of chicken soup
¾ soup can of milk
Chow mein noodles
Brown and drain hamburger. Add milk and soup together until smooth. Place 1 cup rice in bottom of casserole dish. Put some hamburger on top of rice. Add some soup mixture over that. Put chow mein noodles on top and start layers over again. Bake in microwave for 8-10 minutes. You could put in a layer of cheese or green beans or both.
White Bean Chili
1 cup chopped onion
2 lbs. cooked chicken breast, diced
3 cans Northern white beans
1 Tablespoon chili powder
1 small can green chilis
2 cans chicken broth
4 cups mozzarella cheese
Salt and pepper
Garlic clove
Cheddar cheese (garnish)
Saute onions and green chilis in butter. Add diced chicken, chicken broth, beans, and spices. Simmer 2 hours. Before serving, add mozzarella and simmer till all cheese is melted. Sprinkle cheddar on if desired.
2 lbs. cooked chicken breast, diced
3 cans Northern white beans
1 Tablespoon chili powder
1 small can green chilis
2 cans chicken broth
4 cups mozzarella cheese
Salt and pepper
Garlic clove
Cheddar cheese (garnish)
Saute onions and green chilis in butter. Add diced chicken, chicken broth, beans, and spices. Simmer 2 hours. Before serving, add mozzarella and simmer till all cheese is melted. Sprinkle cheddar on if desired.
Tuna Casserole
Boil desired amount of noodles.
Drain.
Add ¼ cube butter, not margarine
1 can cream of mushroom soup
3 oz. cream cheese (it’s a little tiny square one)
Peas
Tuna
Cheese
Potato chips
Drain.
Add ¼ cube butter, not margarine
1 can cream of mushroom soup
3 oz. cream cheese (it’s a little tiny square one)
Peas
Tuna
Cheese
Potato chips
Susan's Chocolate Pie
My mom in laws specialty. Can also use milk chocolate chips.
1 cup sugar
½ cup flour
¼ teaspoon salt
2 cups canned milk
Whisk together really well.
Put into microwave for 3 minutes. Take out and stir really well. Put back in microwave for 2 more minutes. Stir well again.
Add 3 eggs. Add 1 small package of chocolate chips. Mix well with beaters.
Add 2 Tablespoons butter, then put back in microwave for about 1 ½ minutes (until the eggs are cooked/done). Mix well with mixer and add 1 teaspoon vanilla. Pour into pie shell and let set. You can put pie in freezer to speed up the cooling process.
1 cup sugar
½ cup flour
¼ teaspoon salt
2 cups canned milk
Whisk together really well.
Put into microwave for 3 minutes. Take out and stir really well. Put back in microwave for 2 more minutes. Stir well again.
Add 3 eggs. Add 1 small package of chocolate chips. Mix well with beaters.
Add 2 Tablespoons butter, then put back in microwave for about 1 ½ minutes (until the eggs are cooked/done). Mix well with mixer and add 1 teaspoon vanilla. Pour into pie shell and let set. You can put pie in freezer to speed up the cooling process.
Summer's FABULOUS popcorn
1 cup brown sugar
1 cube butter
1 cup karo syrup
Pinch salt
Melt together 3-5 minutes on stove stirring often. Remove from heat and add 1 can sweetened condensed milk.
1 cube butter
1 cup karo syrup
Pinch salt
Melt together 3-5 minutes on stove stirring often. Remove from heat and add 1 can sweetened condensed milk.
Meatloaf
1 pound LEAN hamburger
¼ of shredded onion
1 egg
½ teaspoon seasoning salt
¼ teaspoon garlic salt
1/2 teaspoon salt
¼ teaspoon pepper
½ package crushed saltines
½ can (4 oz.) tomato sauce
¼ cup milk
Mix all together. Place in loaf pan and spread rest of tomato sauce on top. Bake 350 for 1 hour.
¼ of shredded onion
1 egg
½ teaspoon seasoning salt
¼ teaspoon garlic salt
1/2 teaspoon salt
¼ teaspoon pepper
½ package crushed saltines
½ can (4 oz.) tomato sauce
¼ cup milk
Mix all together. Place in loaf pan and spread rest of tomato sauce on top. Bake 350 for 1 hour.
Lotta Cheese Penne
1 box penne pasta (or ziti)
1 jar marinara sauce (your fav)
1 jar Alfredo sauce (you choose- I used the Bertolli ones)
1 Sm tub ricotta cheese (I used the part skim)
1 Sm tub grated Parmesan cheese
1 pkg grated mozzarella cheese
1 cup powdered Parmesan cheese
While you are cooking the pasta mix everything else together. Once the pasta is done, poor water off and mix with sauce in a large bowl. Pour into a pan, sprayed with cooking spray) and bake for 45 minutes at 350 (more or less). This makes a lot, so I usually split it and put half in the freezer for later! Just take it out of the freezer the night before and let thaw in the fridge then bake as normal! Top with fresh grated cheese!
1 jar marinara sauce (your fav)
1 jar Alfredo sauce (you choose- I used the Bertolli ones)
1 Sm tub ricotta cheese (I used the part skim)
1 Sm tub grated Parmesan cheese
1 pkg grated mozzarella cheese
1 cup powdered Parmesan cheese
While you are cooking the pasta mix everything else together. Once the pasta is done, poor water off and mix with sauce in a large bowl. Pour into a pan, sprayed with cooking spray) and bake for 45 minutes at 350 (more or less). This makes a lot, so I usually split it and put half in the freezer for later! Just take it out of the freezer the night before and let thaw in the fridge then bake as normal! Top with fresh grated cheese!
Loaded Chicken
My own made up version of Wingers' Loaded Chicken. It's fabulous!
6-8 boneless, skinless chicken breasts marinated in teriyaki
1 red onion, chopped
8 slices Colby/Monterey Jack cheese
1 bottle teriyaki marinade
1 package fresh mushrooms, sliced
½ cube butter
16 slices bacon, cooked (the precooked is fine)
Grill marinated chicken on BBQ. If you don’t, this doesn’t taste the same.
Sauce: Melt the butter in a sauté pan. Add chopped onion and fresh sliced mushrooms. Saute until the onions and mushrooms are soft and cooked. Add approximately ¼ cup of teriyaki marinade to the onion/mushroom mixture. Don’t make it too liquidy, just enough to cover the mixture and blend it. Next put your grilled chicken in a 9 x 13 pan and spoon onion/mushroom mixture over the top of the chicken. Then put a slice of cheese over the chicken. Add 2 strips of bacon in an “x” on the chicken. Bake in the oven at 350 until the cheese is melted. Enjoy! I usually serve with rice and broccoli.
6-8 boneless, skinless chicken breasts marinated in teriyaki
1 red onion, chopped
8 slices Colby/Monterey Jack cheese
1 bottle teriyaki marinade
1 package fresh mushrooms, sliced
½ cube butter
16 slices bacon, cooked (the precooked is fine)
Grill marinated chicken on BBQ. If you don’t, this doesn’t taste the same.
Sauce: Melt the butter in a sauté pan. Add chopped onion and fresh sliced mushrooms. Saute until the onions and mushrooms are soft and cooked. Add approximately ¼ cup of teriyaki marinade to the onion/mushroom mixture. Don’t make it too liquidy, just enough to cover the mixture and blend it. Next put your grilled chicken in a 9 x 13 pan and spoon onion/mushroom mixture over the top of the chicken. Then put a slice of cheese over the chicken. Add 2 strips of bacon in an “x” on the chicken. Bake in the oven at 350 until the cheese is melted. Enjoy! I usually serve with rice and broccoli.
Navajo Tacos
2 cups flour
½ cup instant dry milk
1 teaspoon baking powder
½ teaspoon salt
2 tbs. shortening
¾ cup water
Crisco oil
In a large bowl, mix flour, dry milk, baking powder and salt. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Add water and stir until dough holds together. Turn dough out onto a lightly floured board. Knead x 3 minutes. Cut off ball of dough with knife, pull apart to stretch, and cook in hot oil on each side until lightly browned. Add whatever toppings desired, use your imagination. The sky’s the limit !!!!!!!!!!!!!!!!!!!
½ cup instant dry milk
1 teaspoon baking powder
½ teaspoon salt
2 tbs. shortening
¾ cup water
Crisco oil
In a large bowl, mix flour, dry milk, baking powder and salt. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Add water and stir until dough holds together. Turn dough out onto a lightly floured board. Knead x 3 minutes. Cut off ball of dough with knife, pull apart to stretch, and cook in hot oil on each side until lightly browned. Add whatever toppings desired, use your imagination. The sky’s the limit !!!!!!!!!!!!!!!!!!!
Banana Bread
1 cube Imperial margarine
1 cup sugar
2 eggs
4 mashed bananas
¼ cup milk
1 teaspoon fresh lemon juice
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon soda
¼ teaspoon salt
Cream margarine & sugar, add eggs and beat. Add mashed bananas, milk and lemon juice. Add dry ingredients to mixture. Bake @ 350 degrees x 55 minutes.
1 cup sugar
2 eggs
4 mashed bananas
¼ cup milk
1 teaspoon fresh lemon juice
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon soda
¼ teaspoon salt
Cream margarine & sugar, add eggs and beat. Add mashed bananas, milk and lemon juice. Add dry ingredients to mixture. Bake @ 350 degrees x 55 minutes.
Congo Bars
2 cups brown sugar
3 eggs
2/3 c. oil
2 ¾ c. flour
½ teaspoon salt
2 ½ teaspoons baking powder
1 c. milk chocolate chips
1 c. chopped walnuts
Beat sugar, eggs and oil until blended. Stir together flour, salt and baking powder in a separate bowl. Pour slowly into sugar mixture and mix well. Stir in chips and nuts. Spoon into a greased 9 x 13 pan. Bake at 350 degrees x 30 minutes until light brown or inserted toothpick comes out clean. Do NOT overbake. Cool and cut in pan.
3 eggs
2/3 c. oil
2 ¾ c. flour
½ teaspoon salt
2 ½ teaspoons baking powder
1 c. milk chocolate chips
1 c. chopped walnuts
Beat sugar, eggs and oil until blended. Stir together flour, salt and baking powder in a separate bowl. Pour slowly into sugar mixture and mix well. Stir in chips and nuts. Spoon into a greased 9 x 13 pan. Bake at 350 degrees x 30 minutes until light brown or inserted toothpick comes out clean. Do NOT overbake. Cool and cut in pan.
Dede's Peanut Butter Cookies
YUM!
1 cup brown sugar
1 cup butter-flavored shortening
1 cup peanut butter
1 cup white sugar
2 eggs
2 TBLS. water
1 teaspoon vanilla
½ teaspoon salt
2 – 2 ¼ cups flour
1 teaspoon soda
Mix, roll into balls and flatten lightly with fork that has been dipped in flour.
350 degrees x 8-10 minutes
1 cup brown sugar
1 cup butter-flavored shortening
1 cup peanut butter
1 cup white sugar
2 eggs
2 TBLS. water
1 teaspoon vanilla
½ teaspoon salt
2 – 2 ¼ cups flour
1 teaspoon soda
Mix, roll into balls and flatten lightly with fork that has been dipped in flour.
350 degrees x 8-10 minutes
Oriental Salad
My mom's version.
½ - 1 head cabbage (sliced thin)
2 pkgs. Chicken flavored Ramen noodles (uncooked)
1 pkt. sliced almonds
3 teaspoons sesame seeds
1 large can Swanson chicken (white meat) drained
1 grated carrot
2 teaspoons soy sauce
½ cup Crisco oil
2 TBLS. Sugar
1 juice of whole lemon
1 teaspoon salt
¼ teaspoon pepper
In a frying pan with just a little oil (to prevent scorching), toast very lightly the almonds and sesame seeds together, stirring the whole time, then set aside to let cool. Slice thinly the cabbage and place into bowl. Break up ramen noodles into cabbage, grated carrot and add chicken. I
In a 2 cup glass measuring cup, place oil, lemon juice, seasoning packets from the noodles, soy sauce, sugar, salt and pepper. Mix with whisk briskly for approximately 3 minutes. Add sesame seeds/almonds to mixture and mix very lightly. Whisk again the liquid mix and pour over salad mixing the dressing in a little at a time. Cover container and refrigerate at least 3 hours. Before serving, lightly toss mixture. ENJOY !!!
½ - 1 head cabbage (sliced thin)
2 pkgs. Chicken flavored Ramen noodles (uncooked)
1 pkt. sliced almonds
3 teaspoons sesame seeds
1 large can Swanson chicken (white meat) drained
1 grated carrot
2 teaspoons soy sauce
½ cup Crisco oil
2 TBLS. Sugar
1 juice of whole lemon
1 teaspoon salt
¼ teaspoon pepper
In a frying pan with just a little oil (to prevent scorching), toast very lightly the almonds and sesame seeds together, stirring the whole time, then set aside to let cool. Slice thinly the cabbage and place into bowl. Break up ramen noodles into cabbage, grated carrot and add chicken. I
In a 2 cup glass measuring cup, place oil, lemon juice, seasoning packets from the noodles, soy sauce, sugar, salt and pepper. Mix with whisk briskly for approximately 3 minutes. Add sesame seeds/almonds to mixture and mix very lightly. Whisk again the liquid mix and pour over salad mixing the dressing in a little at a time. Cover container and refrigerate at least 3 hours. Before serving, lightly toss mixture. ENJOY !!!
Italian Breaded Chicken
SO SO GOOD!!!
6-8 boneless, skinless chicken breasts
1 packet of dry Italian seasoning mix
¾ c parmesan cheese (the powdered stuff)
1 cup bread crumbs or seasoned croutons, crushed
1 cube butter
1 jar spaghetti sauce, your choice of flavor
8 provolone cheese slices
Combine in large bowl, Italian seasoning packet, parmesan cheese, and bread crumbs. In separate bowl, melt 1 cube butter. Roll the chicken in the melted butter then in the bread crumb mixture. Put in a foil lined 9 x 13 pan. Bake at 350 for 45 minutes. At 45 minutes, take the chicken out and spoon the spaghetti sauce on top of the chicken. Then add 1 slice of provolone cheese. Put back in the oven until the cheese is melted! Enjoy! I usually serve with breaded or stuffed mushrooms, Pillsbury cheddar garlic biscuits, and Pasta Roni Angel Hair Pasta Parmesan flavored.
6-8 boneless, skinless chicken breasts
1 packet of dry Italian seasoning mix
¾ c parmesan cheese (the powdered stuff)
1 cup bread crumbs or seasoned croutons, crushed
1 cube butter
1 jar spaghetti sauce, your choice of flavor
8 provolone cheese slices
Combine in large bowl, Italian seasoning packet, parmesan cheese, and bread crumbs. In separate bowl, melt 1 cube butter. Roll the chicken in the melted butter then in the bread crumb mixture. Put in a foil lined 9 x 13 pan. Bake at 350 for 45 minutes. At 45 minutes, take the chicken out and spoon the spaghetti sauce on top of the chicken. Then add 1 slice of provolone cheese. Put back in the oven until the cheese is melted! Enjoy! I usually serve with breaded or stuffed mushrooms, Pillsbury cheddar garlic biscuits, and Pasta Roni Angel Hair Pasta Parmesan flavored.
Rolls
By Alys Winterholler, then Lauren Shumway
1 ½ cups warm water
1 pkg. yeast
Pinch sugar
Put into bread maker and mix. Add 3- 3 ½ cups of flour (may need to add more at the end depending if the mixture is too sticky). Make a “well” at the top of the flour using your fingers. Add 1 tsp. salt and 2 Tbsp. sugar and 2 Tbsp. oil. Mix in bread machine on “dough” setting. Take out and put into greased bowl. Cover with a wet cloth and let raise until double in bulk- about 45 min. Either put into loaf pans or make rolls using your hands. Bake at 325 degrees for about 25-35 minutes until golden brown on top. Remove from pan immediately and cool on rack.
1 ½ cups warm water
1 pkg. yeast
Pinch sugar
Put into bread maker and mix. Add 3- 3 ½ cups of flour (may need to add more at the end depending if the mixture is too sticky). Make a “well” at the top of the flour using your fingers. Add 1 tsp. salt and 2 Tbsp. sugar and 2 Tbsp. oil. Mix in bread machine on “dough” setting. Take out and put into greased bowl. Cover with a wet cloth and let raise until double in bulk- about 45 min. Either put into loaf pans or make rolls using your hands. Bake at 325 degrees for about 25-35 minutes until golden brown on top. Remove from pan immediately and cool on rack.
Green Chili Casserole
1 can cream of chicken
1 can cream of celery
1 can chopped green chilis
Garlic salt
Onion salt
Salt and pepper
1 large can chicken, chopped
16 oz. sour cream
1 8 oz. package CORN tortillas, cut into strips
2 8 oz. packages Jack/cheddar cheese
1 can sliced olives (optional)
Grease your pan. Layer ½ of tortilla strips. On stove, mix soups, sour cream, and 1 package of cheese. Add seasonings and chilis. Warm slowly stirring often. Pour ½ mixture over the strips. Place the rest of the strips on top. Sprinkle chicken evenly and pour rest of mixture over top. Top with cheese. Bake 300 for 50-60 minutes. Let stand 5 minutes before serving.
1 can cream of celery
1 can chopped green chilis
Garlic salt
Onion salt
Salt and pepper
1 large can chicken, chopped
16 oz. sour cream
1 8 oz. package CORN tortillas, cut into strips
2 8 oz. packages Jack/cheddar cheese
1 can sliced olives (optional)
Grease your pan. Layer ½ of tortilla strips. On stove, mix soups, sour cream, and 1 package of cheese. Add seasonings and chilis. Warm slowly stirring often. Pour ½ mixture over the strips. Place the rest of the strips on top. Sprinkle chicken evenly and pour rest of mixture over top. Top with cheese. Bake 300 for 50-60 minutes. Let stand 5 minutes before serving.
German Chocolate Cake Frosting
1 cup canned milk
1 cup sugar
3 egg yolks NO Whites
½ cube butter
1 tsp. vanilla
1 cup coconut
1 cup chopped nuts
Cook until thickened then add nuts and coconut.
1 cup sugar
3 egg yolks NO Whites
½ cube butter
1 tsp. vanilla
1 cup coconut
1 cup chopped nuts
Cook until thickened then add nuts and coconut.
Frozen Chocolate Peanut Butter Pie
This from my friend, Michelle. Seriously delicious!
8 oz softened cream cheese
½ cup milk
¾ cup extra chunky peanut butter
8 oz whipped topping
1 cup powdered sugar
1 9-inch chocolate or graham cracker crust
Chocolate Syrup
1. Mix cream cheese in medium bowl with electric mixer on low speed until soft and fluffy. Mix in peanut butter and sugar until incorporated.
2. Slowly add milk, beating until well blended. Fold in whipped topping.
3. Spoon into pie crust, mounding the top. Freeze until firm. When solid, cover with foil. (Pie may be frozen for several weeks.) Go ahead and throw the lid away that comes with
the store bought crust, it won't fit on.
4. To serve, remove pie from freezer 10 to 15 minutes before serving. Drizzle chocolate syrup over individual pieces.
8 oz softened cream cheese
½ cup milk
¾ cup extra chunky peanut butter
8 oz whipped topping
1 cup powdered sugar
1 9-inch chocolate or graham cracker crust
Chocolate Syrup
1. Mix cream cheese in medium bowl with electric mixer on low speed until soft and fluffy. Mix in peanut butter and sugar until incorporated.
2. Slowly add milk, beating until well blended. Fold in whipped topping.
3. Spoon into pie crust, mounding the top. Freeze until firm. When solid, cover with foil. (Pie may be frozen for several weeks.) Go ahead and throw the lid away that comes with
the store bought crust, it won't fit on.
4. To serve, remove pie from freezer 10 to 15 minutes before serving. Drizzle chocolate syrup over individual pieces.
Mexican Casserole
1 ½ pounds hamburger
¼ c chopped onion
1 small can green chilis
8 oz. can tomato sauce
1 can mushroom soup
1 can evaporated milk
1 cup cheese
1 (12 oz pkg) Fritos
Brown hamburger and onion. Put ALL in greased casserole dish. Sprinkle cheese.
Bake 350 for 30 minutes.
¼ c chopped onion
1 small can green chilis
8 oz. can tomato sauce
1 can mushroom soup
1 can evaporated milk
1 cup cheese
1 (12 oz pkg) Fritos
Brown hamburger and onion. Put ALL in greased casserole dish. Sprinkle cheese.
Bake 350 for 30 minutes.
Sloppy Joes
1 pound hamburger, browned, drained, seasoned
Add 16 oz. tomato sauce
1 Tablespoon mustard
1 Tablespoon A1
Some brown sugar to taste
Add 16 oz. tomato sauce
1 Tablespoon mustard
1 Tablespoon A1
Some brown sugar to taste
Tator Tot Casserole
1 pound hamburger
1 small chopped onion
Salt and pepper to taste
16 oz. frozen tator tots
1 can mushroom soup
½ soup can milk
4 oz. shredded cheddar cheese
Brown ground beef and onion. Drain well. Season with salt and pepper. Pour into greased 13 x 9 baking pan. Layer potatoes over beef. Combine soup and milk; mix well and pour over potatoes. Sprinkle cheese over top. Bake at 350 for 30-40 minutes. I usually serve with green beans and sometimes add mushrooms.
1 small chopped onion
Salt and pepper to taste
16 oz. frozen tator tots
1 can mushroom soup
½ soup can milk
4 oz. shredded cheddar cheese
Brown ground beef and onion. Drain well. Season with salt and pepper. Pour into greased 13 x 9 baking pan. Layer potatoes over beef. Combine soup and milk; mix well and pour over potatoes. Sprinkle cheese over top. Bake at 350 for 30-40 minutes. I usually serve with green beans and sometimes add mushrooms.
Crockpot Breakfast Casserole
Ingredients:
32 oz bag Southern Style hash browns (these are the little square kind - not the shredded ones)
1 lb bacon, fried, drained and torn or cut into pieces
1/2 C diced onion
3/4 lb cheddar cheese, diced
1 dozen eggs
1 C milk
1/2 tsp dry mustard
salt and pepper, to taste
Directions:
Layer frozen potatoes, bacon, onion and cheese in 2-3 layers. Finish with cheese.
Beat eggs, milk, mustard, salt and pepper. Pour on top.
Cook on low for 10-12 hours.
Yummy with salsa, Cholula, green Tabasco, or of course, good old ketchup!
32 oz bag Southern Style hash browns (these are the little square kind - not the shredded ones)
1 lb bacon, fried, drained and torn or cut into pieces
1/2 C diced onion
3/4 lb cheddar cheese, diced
1 dozen eggs
1 C milk
1/2 tsp dry mustard
salt and pepper, to taste
Directions:
Layer frozen potatoes, bacon, onion and cheese in 2-3 layers. Finish with cheese.
Beat eggs, milk, mustard, salt and pepper. Pour on top.
Cook on low for 10-12 hours.
Yummy with salsa, Cholula, green Tabasco, or of course, good old ketchup!
Crock Pot Sweet and Sour Chicken
4 boneless, skinless chicken breasts
3/4 cup of water
3/4 cup of ketchup
1/2 cup of sugar
2 T. vinegar
2 T. worchestershire sauce
4 T. soy sauce
Place chicken breasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8 to 10 hours. THAT'S IT!!
I served this chicken on some rice, cooked peppers, and steamed broccoli. I added more sauce on top. Hope you enjoy!
3/4 cup of water
3/4 cup of ketchup
1/2 cup of sugar
2 T. vinegar
2 T. worchestershire sauce
4 T. soy sauce
Place chicken breasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8 to 10 hours. THAT'S IT!!
I served this chicken on some rice, cooked peppers, and steamed broccoli. I added more sauce on top. Hope you enjoy!
Creamy Italian Crockpot Chicken
4 chicken breasts, trimmed up
1 envelope dry Italian salad dressing mix
¼ C. water
¼ C. melted butter
1 – 8 oz. pkg. cream cheese, softened
1 can cream of chicken soup
Hot cooked rice
Rinse chicken well and place in slow cooker. Combine water & salad dressing mix, pour over chicken. Drizzle with melted butter. Cook on low for 5 hours. Shred chicken. Add cream cheese and soup to crock pot. Mix in. Cook 1 hour longer. Serve chicken over hot cooked rice. Easily serves 4-6.
1 envelope dry Italian salad dressing mix
¼ C. water
¼ C. melted butter
1 – 8 oz. pkg. cream cheese, softened
1 can cream of chicken soup
Hot cooked rice
Rinse chicken well and place in slow cooker. Combine water & salad dressing mix, pour over chicken. Drizzle with melted butter. Cook on low for 5 hours. Shred chicken. Add cream cheese and soup to crock pot. Mix in. Cook 1 hour longer. Serve chicken over hot cooked rice. Easily serves 4-6.
Sweet Pulled Pork
THIS IS MY GO TO MEAL ALL THE TIME! THE LEFTOVERS ARE SOOO GOOD IN A BURRITO, OVER RICE, OR IN A SALAD. YOU WON'T BE DISAPPOINTED!
From my cousin Chelsea:
1/2 cup ketchup
1/2 cup brown sugar
1 Tbs. vinegar
4 Tbs. soy sauce
1 small pork roast
Place pork roast in crock pot. (I have used pork loins multiple times. It turns out very good, with just a touch more toughness than a pork roast. Make sure to adjust cooking time if you choose this way.) Mix ketchup, brown sugar, vinegar, and soy sauce until blended. Pour mixture over pork roast and cook on low for 4 1/2 hours. Shred pork. Continue to cook on low for 30 minutes to allow juices to cook in. (There are days when I just need that extra punch...so sometimes I make a little extra sauce to put on top...but that is not needed!) Serve over your favorite rice or on toasted hard rolls and be amazed!
From my cousin Chelsea:
1/2 cup ketchup
1/2 cup brown sugar
1 Tbs. vinegar
4 Tbs. soy sauce
1 small pork roast
Place pork roast in crock pot. (I have used pork loins multiple times. It turns out very good, with just a touch more toughness than a pork roast. Make sure to adjust cooking time if you choose this way.) Mix ketchup, brown sugar, vinegar, and soy sauce until blended. Pour mixture over pork roast and cook on low for 4 1/2 hours. Shred pork. Continue to cook on low for 30 minutes to allow juices to cook in. (There are days when I just need that extra punch...so sometimes I make a little extra sauce to put on top...but that is not needed!) Serve over your favorite rice or on toasted hard rolls and be amazed!
Crockpot Chicken Tortilla Soup
From my cousins....
4 Chicken Breasts
1 clove garlic
1/2 large onion
2 Tbs. butter
2-14 oz. cans chicken broth
1 pkg chicken gravy
1-14 oz can tomatoes
1 cup salsa
1 Tbs. Cumin
1 tsp. salt
Cook in crock pot on low for 5-7 hours. Take out chicken and shred, then replace back into soup. Serve with chips, cheese, and sour cream.(I even added an avocado to mine...yum!)
Serves 6-8.
4 Chicken Breasts
1 clove garlic
1/2 large onion
2 Tbs. butter
2-14 oz. cans chicken broth
1 pkg chicken gravy
1-14 oz can tomatoes
1 cup salsa
1 Tbs. Cumin
1 tsp. salt
Cook in crock pot on low for 5-7 hours. Take out chicken and shred, then replace back into soup. Serve with chips, cheese, and sour cream.(I even added an avocado to mine...yum!)
Serves 6-8.
Ham and Bean Soup
2-3 cups cubed ham
2 cups Baby Northern beans (presoak night before)
½ - 1 onion, chopped
1 clove garlic
2 carrots (cubed)
3 stalks celery (chunked)
1 can chicken broth
3 cups water
1 teaspoon salt
½ teaspoon pepper
1 teaspoon chicken base
Place all ingredients in crockpot, cook on high x 1 hour, then turn crockpot to low x 7 more hours. Enjoy !! This is especially good with Mom’s scones !!
2 cups Baby Northern beans (presoak night before)
½ - 1 onion, chopped
1 clove garlic
2 carrots (cubed)
3 stalks celery (chunked)
1 can chicken broth
3 cups water
1 teaspoon salt
½ teaspoon pepper
1 teaspoon chicken base
Place all ingredients in crockpot, cook on high x 1 hour, then turn crockpot to low x 7 more hours. Enjoy !! This is especially good with Mom’s scones !!
Chicken Rolls
2 pkg. crescent rolls
2 large cans canned chicken
1 package cream cheese
1 cube margarine/butter
1 cube margarine melted
1 can cream of chicken soup
Pepperidge farm seasoned bread crumbs
Mix cream cheese and butter together until smooth. Add “flaked” chicken to mixture. Spoon mixture into crescent rolls. “Roll up” rolls. Roll in butter (melted) and then in bread crumbs. Place on baking sheet. Bake at 350 for 10-12 minutes or until rolls are cooked and not gooey. Heat soup on stove until smooth. Use as gravy over rolls.
2 large cans canned chicken
1 package cream cheese
1 cube margarine/butter
1 cube margarine melted
1 can cream of chicken soup
Pepperidge farm seasoned bread crumbs
Mix cream cheese and butter together until smooth. Add “flaked” chicken to mixture. Spoon mixture into crescent rolls. “Roll up” rolls. Roll in butter (melted) and then in bread crumbs. Place on baking sheet. Bake at 350 for 10-12 minutes or until rolls are cooked and not gooey. Heat soup on stove until smooth. Use as gravy over rolls.
Chicken Alabam
1-2 pounds boneless, skinless chicken breast
1 cup ketchup
1 can of Pepsi (Wild Cherry or Diet works too!)
1 teaspoon mustard
Onion flakes
Combine ketchup, pop, mustard, and onion flakes. Mix well with whisk. Pour over chicken in 9 x 13 baking dish. Bake 1 hour on 350. It will sort of taste like BBQ Chicken. I love it!
1 cup ketchup
1 can of Pepsi (Wild Cherry or Diet works too!)
1 teaspoon mustard
Onion flakes
Combine ketchup, pop, mustard, and onion flakes. Mix well with whisk. Pour over chicken in 9 x 13 baking dish. Bake 1 hour on 350. It will sort of taste like BBQ Chicken. I love it!
Toffee Apple Dip
1 package cream cheese, not fat free
1 cup brown sugar
¼ cup white sugar
1 tsp. vanilla
Little milk to make smooth
Blend all together with mixer.
Add a little milk until smooth.
If desired, add 1/2 cup Heath bar bits. Mix well with spatula.
Serve chilled or immediately with sliced apples
1 cup brown sugar
¼ cup white sugar
1 tsp. vanilla
Little milk to make smooth
Blend all together with mixer.
Add a little milk until smooth.
If desired, add 1/2 cup Heath bar bits. Mix well with spatula.
Serve chilled or immediately with sliced apples
From Scratch Brownies
2/3 c. melted butter
2 eggs
1/4 c. milk
2 tsp vanilla
1 1/3 c. flour
1/2 tsp. salt
1 tsp baking powder
2 c. sugar
1/2 c. baking cocoa
1/2 c. walnuts (I never do this, but if you like nuts in them)
1 c. chocolate chips (sprinkled on top)
1. Mix eggs, milk, vanilla
2. Add melted butter
3. Sift together dries
4. Mix all together
5. Spread in greased 9x13
6. Sprinkle with 1 c. chocolate chips (half milk/half semi sweet is good- whatever you have)
7. Bake at 350 degrees for 20-30 min. (I usually do about 26- brownies do not appear to be totall cooked in the middle when they are ready to be pulled out of the oven, but when the edges separate from pan, brownies are done.
2 eggs
1/4 c. milk
2 tsp vanilla
1 1/3 c. flour
1/2 tsp. salt
1 tsp baking powder
2 c. sugar
1/2 c. baking cocoa
1/2 c. walnuts (I never do this, but if you like nuts in them)
1 c. chocolate chips (sprinkled on top)
1. Mix eggs, milk, vanilla
2. Add melted butter
3. Sift together dries
4. Mix all together
5. Spread in greased 9x13
6. Sprinkle with 1 c. chocolate chips (half milk/half semi sweet is good- whatever you have)
7. Bake at 350 degrees for 20-30 min. (I usually do about 26- brownies do not appear to be totall cooked in the middle when they are ready to be pulled out of the oven, but when the edges separate from pan, brownies are done.
Baked Pork Chops
1 package boneless pork chops
1 can cream of mushroom soup
1 can water
Garlic salt
Salt and pepper
Onion flakes
Mushrooms, optional
Season pork chops with the garlic salt and salt and pepper. Brown pork chops in a skillet until brown on the outside. Mix together soup, water, and onion flakes. Add fresh or canned mushroom slices if desired. Place chops in 9x13 pan. Pour soup mixture over top and bake 350 for 1 hour. This will make its own gravy so either serve over noodles or white rice.
1 can cream of mushroom soup
1 can water
Garlic salt
Salt and pepper
Onion flakes
Mushrooms, optional
Season pork chops with the garlic salt and salt and pepper. Brown pork chops in a skillet until brown on the outside. Mix together soup, water, and onion flakes. Add fresh or canned mushroom slices if desired. Place chops in 9x13 pan. Pour soup mixture over top and bake 350 for 1 hour. This will make its own gravy so either serve over noodles or white rice.
Applesauce Muffins
This is GREAT to mix up the dry stuff the night before, then just add the other stuff in the morning. A true morning favorite of mine. MMMMMMMM.....
Combine and mix well:
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
Add:
1 stick of margarine or butter
1 3/4 cups sugar
Blend mixture well.
Add:
2 eggs
Blend mixture well.
Add:
1 cup applesauce
Blend mixture well. It will be similar to the consistency of oatmeal, pretty thick.
Put approximately ¼ cup of mixture into baking cups and bake on 350 for 19 minutes only! Enjoy!
Combine and mix well:
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
Add:
1 stick of margarine or butter
1 3/4 cups sugar
Blend mixture well.
Add:
2 eggs
Blend mixture well.
Add:
1 cup applesauce
Blend mixture well. It will be similar to the consistency of oatmeal, pretty thick.
Put approximately ¼ cup of mixture into baking cups and bake on 350 for 19 minutes only! Enjoy!
Hamburger Soup
My Grandma Alys used to make this all the time while I was growing up. Today it was perfect for dinner! Easy and fast!
1 large onion, diced
2 cloves finely diced or pressed garlic
1 T. butter
1-1/2 pounds hamburger
2 cans beef broth (or chicken if you don’t have beef)
Water
1 Tbsp. beef or chicken base (or 3 bouillon cubes)
2 diced potatoes
Carrots
Can of corn
Frozen peas, optional
Broccoli, optional
Cauliflower, optional
In stockpot, sauté onion and garlic in the small amount of butter. Don’t let the onions turn brown. Add hamburger and brown. Add 2 cans of beef broth, 3 cans of water, 1 Tbsp. beef base (or cubes). Add 2 diced potatoes, carrots, and any other vegetables that you want to add. Simmer for 30 minutes then serve with rolls!
1 large onion, diced
2 cloves finely diced or pressed garlic
1 T. butter
1-1/2 pounds hamburger
2 cans beef broth (or chicken if you don’t have beef)
Water
1 Tbsp. beef or chicken base (or 3 bouillon cubes)
2 diced potatoes
Carrots
Can of corn
Frozen peas, optional
Broccoli, optional
Cauliflower, optional
In stockpot, sauté onion and garlic in the small amount of butter. Don’t let the onions turn brown. Add hamburger and brown. Add 2 cans of beef broth, 3 cans of water, 1 Tbsp. beef base (or cubes). Add 2 diced potatoes, carrots, and any other vegetables that you want to add. Simmer for 30 minutes then serve with rolls!
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