Recipes

Barbeque Pork cutlets

2008-08-13T09:44:00.000-07:00

1 pork roast cut into 1 inch thick slices, or pre-cut pork chops work too
8 oz can tomato sauce
1/2 c katsup
1 t Worcestershire sauce
1/2 t onion salt
1/2 t liquid smoke

Mix together tomato sauce, worcestershire sauce, onion salt, and liquid smoke in a skillet. Season pork with salt and pepper to taste and then add to sauce mixture in skillet. Cook on simmer for about one hour or until chops are done through the middle. Turn occasionally.

Hot refried bean dip

2008-08-13T09:42:00.000-07:00

2 Large 28 oz cans refried beans
2 lb ground hamburger (cooked)
2 cans tomato paste (6 oz)
Three different cheeses (8 oz each) (eg. sharp cheddar, Swiss, mozzarella)
1 packet of chili seasoning
Small onion (cooked with hamburger)

Directions:

Brown the hamburger. Sauté onion with hamburger. Put ingredients in the crock pot and let cook until all the ingredients mix together and are ready to serve. Serve with chips.

Chicken Pot Pie

2008-08-13T09:41:00.000-07:00

1 box refrigerated pie crust
1 can Veg-All mixed vegetables, drained
1 can cream of potato soup
2-3 chicken breasts cooked and shredded, or canned chicken breast works too
splash of milk
Salt, pepper, garlic powder, and/or cumin spice to taste

Directions:

Mix the chicken, soup, and vegetables in a bowl. Add a splash or two of milk so that the mixture isn’t too dry or pasty. Salt and pepper and/or garlic salt, cumin spice to taste.

Spray pie pan with cooking spray and unroll one roll into bottom of pan. Pour in chicken mixture and put other roll on top. Pinch the sides and then cut four slits on the top. Bake at 375º for about 35-45 minutes or until brown.

Ziti Pasta Bake

2008-08-13T09:40:00.000-07:00

3 C uncooked ziti noodles
1 family-sized jar spaghetti sauce
1 large container of cottage cheese
1 pkg shredded colby jack cheese

Directions:

Preheat oven to 350 degrees. Layer in 9 X 15 pan: ½ jar sauce, noodles, cottage chest, and shredded cheese. Repeat with rest of sauce and rest of shredded cheese. Cover with foil and bake about 60 minutes.

“I love you cookies”

2008-08-13T09:39:00.000-07:00

One pkg of jumbo marshmallows
2 c flour
1/2 t salt
1/2 t soda
1/2 c cocoa
1/2 c butter
1 t vanilla
1 c sugar
1 egg
1/2 c milk

ICING:
1 1/2 c powdered sugar
2 T cocoa
2 T butter
3 T milk

Directions:

Cream sugar, butter, and vanilla. Add milk and egg. Blend in dry ingredients. Mix until well combined. Make your dough balls and place 2 “ apart on a cookie sheet. Parchment works well because the cookies are messy. Bake @ 350 for 8 minutes. While cookies are baking, cut jumbo marshmallows in half and make the icing. After 8 minutes, take cookies out and push one half of marshmallow into the hot cookie. Bake for 1 more minute. Take cookies out, and while still hot, drizzle frosting over the top to cover the marshmallow. Let cool completely. The milk in the frosting may need to be adjusted to get the right consistency for drizzling. Enjoy!

Beef & Broccoli

2008-08-13T09:37:00.000-07:00

3 T cornstarc, divided
1/2 c water, plus 2 T water, divided
1/2 t. garlic powder
1 lb. boneless steak in strips
1/3 c soy sauce
2 T oil
4 c fresh broccoli
1 small onion
2 stalks cellery, chopped
4 carrots, sliced
2 1/2 T brown sugar
1 t ground ginger
hot cooked rice

Directions:

Combine 2 T cornstarch, 2 T water & garlic powder until smooth. Add beef & toss. Stir fry beef in oil & remove from pan. Stir fry veggies until tender. Return beef to pan with veggies. Combine soy sauce, brown sugar, ginger, and remaining corn starch and water until smooth and add to pan. Cook & stir for 2 minutes. Serve over hot rice.

Crock pot chicken cordon bleu

2008-08-13T09:36:00.000-07:00

6 Chicken breasts pounded into 1/4 inch thick
6 slices Swiss cheese
6 slices of deli shaved ham
1 can cream of chicken soup
1/2 c milk
Italian bread crumbs

Directions:

Place slice of cheese & ham on each breast. Roll up & secure with a toothpick. Place in bottom of crock pot. Mix soup & milk. Pour over chicken. Sprinkle with breadcrumbs. Cook on low heat for 6-7 hours.

The Best Roast Ever!

2008-08-13T09:32:00.000-07:00

1 can Cream of mushroom soup with roasted garlic
1 box beefy onion soup mix (2 packets)
1/3 c apple cider vinegar
1 t. rosemary
2 garlic cloves
3 lb boneless beef chuck roast
4 carrots
2 parsnips peeled and cut into pieces
5 medium red-skinned potatoes, sliced

Directions:
Whisk soup, soup mix, vinegar, rosemary, garlic in a crock pot. Add beef & turn to coat. Arrange vegetables around meat. Cook 8-10 hours. Garnish with dill.

Cinnamon Rolls from Heaven

2008-07-20T15:59:00.000-07:00

1 C Warm milk
2 Eggs, room temp
1/3 C Butter, melted
4 1/2 C Bread flour
1 t salt
2 1/2 t yeast

FILLING:
3/4 C brown sugar, packed
1 3/4 C butter, softened
1 (4 oz) pkg cream cheese, softened

FROSTING:
1/4 C butter, softened
1 1/2 C powdered sugar
1 t Vanilla extract
1/8 t salt

Directions:

Put warm milk and yeast in bowl to bubble for 5 min. Scramble eggs. Place in bowl with remaining ingredients, add yeast mixture. Mix all together, knead well (5-10 min) and let rise in bowl once. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

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

Bake rolls in preheated oven until golden brown, about 15 minutes – suggest covering them with tin foil halfway through to prevent over browning. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioner’s sugar, vanilla extract, and salt. Spread frosting on warm rolls before serving.

Celeste’s pasta salad

2008-07-20T15:57:00.000-07:00

24 oz pasta (1/2 cheese tortellini and 1/2 penne)
1 (8 oz) can artichoke hearts drained and cut up
1 C tomatoes diced (romas work well)
1 C feta crumbles
1 C black olives sliced or chopped
1/2 C Slivered almonds

DRESSING:
1/2 C White wine vinegar
1/4 C choped green onion
3 Minced garlic cloves
1 T dried basil
1 t dried dill
1/2 C olive oil

Directions:
Cook pasta according to package directions. Mix with other ingredients. Combine dressing ingredients in a Tupperware and shake vigorously. Pour over salad right before serving.

Chicken tortilla soup

2008-07-20T14:37:00.000-07:00

1 lb Boneless skinless chicken breasts, shredded
1 (15 oz) can crushed or diced tomatoes
1 (10 oz) can enchilada sauce
1 medium onion or 1/4 C dried onions
1 (4 oz) can diced green chilies
1 t cumin
1 t chili powder
1 (14.5 oz) can chicken broth
1 (15 oz) can whole kernel corn
1 clove garlic, minced
1 T dried chopped cilantro
2 C water
1 t salt
1/4 t black pepper
1 bay leaf

Directions:
Combine all ingredients in a 4-6 quart greased slow cooker. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. Serve with tortilla chips, sour cream and Monterey Jack cheese. May double recipe, and freeze with frozen chicken breasts. Also, you can put frozen breasts in with other ingredients, cook for 8-10 hours, and shred chicken after cooking.

Broccoli Cheese Soup

2008-07-20T14:36:00.002-07:00

4 C Chicken Broth
1 C Water
1 C Half & Half
4 C Broccoli florets
1/2 C Flour
1/2 t Dried Minced onions
1/4 t Black pepper
1 C Grated cheese

Directions:
In large saucepan, whisk together chicken broth, water, half and half, flour, onion, and pepper. Bring to a boil over medium heat, stirring often, then reduce heat to low. Add broccoli and simmer for 15-20 minutes, until broccoli is tender, but not soft. Stir in cheese and heat until melted completely. Remove from heat at once.

Round Steak with Rich Gravy

2008-07-20T14:36:00.001-07:00

2 lbs Beef round steak
1/4 C Flour
2 T Shortening
1 Envelope Dry onion soup mix
1/2 C Water
1 Can Cream of Mushroom Soup

Directions:
Sprinkle each side of meat with flour & pound in with either meat mallet or the sharp side of a chef’s knife. Cut meat into serving sizes. Melt shortening in large skillet. Brown each side of meat, about 15 minutes. Sprinkle onion soup mix over meat. Mix water and soup, pour over meat. Cover tightly and simmer, occasionally scraping meat from bottom and adding water as needed, for 2 to 3 hours (until tender). Serve meat with gravy.

Parmesan Chicken

2008-07-20T14:34:00.000-07:00

6-8 chicken breasts
2 C Sour Cream
2 Cans Cream of Chicken Soup
Salt & Pepper to taste
Garlic Salt to taste
Parmesan Cheese to taste

Directions:
Combine all sauce ingredients and pour over chicken. Bake for 1 hour at 350 F. Serve over rice or angel hair pasta. I usually sprinkle more parmesan cheese on top before baking.

Pot Lasagna

2008-07-20T14:33:00.000-07:00

1/2 lbs 1/2" wide egg noodles
1 lb Hamburger
1/4 C Chopped onion
1/2 T Garlic powder
1/4 t Basil
1 T Salad Oil
8 oz Tomato sauce
3 C Tomato juice
1 t Salt
1/4 t Rosemary
2 t Oregano
1 t Chili powder
1 T Italian seasoning
2 T Parmesan Cheese
2 C Sharp Cheddar

Directions:
Cook the noodles according to package directions. Drain. Put in deep casserole dish. Add remaining ingredients except cheese. Bake for 45 min. covered @ 325 F. Uncover and sprinkle with cheese. Bake an additional 30 minutes uncovered.

Lemon Squares

2008-07-20T14:32:00.000-07:00

CRUST:
1 C Butter
1/2 C Powdered Sugar
2 C Flour

FILLING:
4 Eggs
2 C Sugar
1/4 C FLour
1/4 C Lemon juice

Directions:
Mix together the butter and the powdered sugar. Add in the flour and press dough into a 9x13 pan. Bake @ 350 F for 17 minutes. While crust is baking, beat the eggs. Add the remaining filling ingredients to the eggs. When crust is finished baking, pour egg mixture over the top while hot. Bake for another 26 minutes.

Chili Verde

2008-07-20T14:31:00.002-07:00

2-3 lbs cubed meat (usually use pork)
6 tomatillos
3-4 T Flour
2 long, green chillis
2 C Water
Onion/salt/pepper/garlic powder to taste

Directions:
Brown cubed meat in a skillet. Puree tomatillos, chilies, water, and flour in the blender. Pour all ingredients into a crock pot. Cook on low heat all day. Serve with tortillas and cheese.

Ham Rolls

2008-07-20T14:31:00.001-07:00

1 lb sliced ham
20-30 spears cooked broccoli
Sliced Swiss cheese
2 cans cream of chicken soup
1 C mayonnaise
2 T lemon juice
Dash of curry powder

Directions:
Cook broccoli spears and set aside. Roll up one slice of Swiss cheese and a couple of broccoli spears into one slice of the ham. Place in casserole dish. Continue rolling up ham until dish is full. Combine soup, mayonnaise, lemon juice, and curry powder and pour over the top of rolls. Bake @ 350 F for 25 minutes. Serve with white rice. Makes about 20 rolls.

Beef Stroganoff

2008-07-20T14:30:00.000-07:00

1 lb steak, cut into strips
1 T Diced, Minced onion
2 T Flour
1 Can cream of mushroom soup
1 Can sliced mushrooms, undrained
1/2 t Salt
1/8 t Pepper
1/4 t Garlic powder
1 t Worcestershire sauce
1 small container sour cream

Directions:
Brown steak with the onions until cooked through. Drain if necessary. Add flour, salt, pepper, garlic powder, Worcestershire sauce, soup and mushrooms. Simmer 10 minutes. Add sour cream and heat through. Serve with egg noodles.

Buttermilk Waffles

2008-07-20T14:29:00.001-07:00

1 stick of butter, melted
1 3/4 C Flour
1/2 t Salt
1 1/2 t Vanilla
1 t Baking soda
2 t Baking powder
1/2 t Cinnamon
4 Egg (whites only)
1 1/2 C Buttermilk

Directions:
Keep egg whites separate and beat into stiff peaks. Combine remaining ingredients. Fold in the egg white. Cook in waffle iron.

20 Minute Chicken and Rice Dinner

2008-07-20T14:28:00.001-07:00

2 T Oil
4 Boneless chicken breasts
1 Can Cream of Chicken Soup
2 C Minute Rice, uncooked
1 1/3 C Water
1/4 t Paprika
1/4 t Pepper
2 C Fresh or frozen broccoli, optional

Directions:
Heat oil in large skillet on medium-high heat. Add chicken, cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. Add soup, water, and seasonings to skillet, stir. Bring to boil. Stir in rice and broccoli. Top with chicken, cover and cook on low for 5 minutes. Makes 5 servings.

Vegetable Pie

2008-07-20T14:26:00.000-07:00

1 bag frozen shredded hash browns
1 medium sliced zucchini
salt & pepper to taste
1 can diced tomatoes
1 carton sliced, fresh mushrooms
1 medium sliced yellow squash
Cheddar cheese

Directions:
Put hash browns in a large bowl and thaw completely. Shape hash browns to form a crust in a 9” pie plate. Bake hash browns @ 375 F for about 20 minutes, or until the edges start to turn brown. In a fry pan, sauté the squash, zucchini, mushrooms and tomatoes until tender. Pour vegetables onto the hash brown crust. Sprinkle with cheese and bake for an additional 20 minutes.

Zucchini Skillet

2008-07-20T14:25:00.000-07:00

1 lb Ground Beef
Onion, chopped
2 Zucchinis including peel, sliced
1 t Salt
1 Contained Sour Cream
2 Tomatoes, fresh, peeled pieces
1 C Corn (preferably fresh and cut off cob)
2 t Chili Powder (or more to taste)
1 t Garlic powder
1/2 t Pepper
Shredded Cheddar Cheese

Directions:
In large fry pan or kettle brown ground beef and onion together. Add zucchini, tomatoes, corn, chili powder, garlic, salt and pepper. Cook until vegetables are tender crisp. Serve in bowl with sour cream and grated cheese.

Teriyaki Chicken

2008-07-20T14:24:00.002-07:00

6-8 Chicken Breasts
1 C Soy Sauce
1/4 C water
2 Dashes Ginger and Garlic Powder
2 T Sugar

Directions:
Heat all ingredients (except chicken) until warm. When marinade has cooled, pour it over chicken pieces in pan. Marinate for a couple of hours in refrigerator. Drain marinade and bake chicken for about an hour @ 350 F. (Cover with foil for about 30 min. Remove foil and baste occasionally with the juices for last 30 minutes.) Serve with rice.

Biscuits and Sausage Gravy

2008-07-20T14:24:00.001-07:00

1 lb Bulk Sausage
1/2 C Flour
1/2 C Butter or margarine
1 t Salt
1/2 t Pepper
5 C Milk
Warm Biscuits

Directions:
In a skillet over medium heat, cook the sausage until no longer pink; drain if necessary. Stir in flour, butter, salt, and pepper. Cook and stir until butter is melted. Gradually add the milk, stirring constantly. Bring to boil, boil and stir for 2 minutes. Serve over biscuits. Serves 4

Fresno French Toast

2008-07-20T14:23:00.001-07:00

2 Eggs
1 C Flour
1 C Milk
1 t Vanilla
1 1/2 t Baking Powder
1/2 t Salt
1 t Cinnamon
8 - 10 slices Texas Toast

Directions:
Combine & beat together ingredients. Pour batter into a shallow dish or pie tin. Dip bread into batter, on both sides. Drain excess back into pan. Place coated bread slices on hot griddle in this 2 T butter has been melted. Fry until golden brown on both sides. Dust with powdered sugar or syrup, jam or other toppings. Serves 4-6

Chili Egg Puff

2008-07-20T12:51:00.000-07:00

10 Eggs
1/2 C Flour
2 t Ground mustard
1 t Baking Powder
2 Cans (4 oz each) mild green chilies, drained
4 C Shredded Monterey Jack cheese
1/2 t Salt
1/2 t Garlic Powder
1/2 t Dried basil or thyme leaves, if desired
1 COntainer (16 oz) small curd cottage cheese
8 Slices tomato, if desired
1/4 C Butter or margarine, melted

Directions:
Generously grease 9x13” baking dish. Beat eggs in medium bowl with wire whisk until light and lemon colored. Beat in flour, mustard, baking powder, salt, garlic powder and basil. Stir in cottage cheese, Monterey Jack cheese and butter. Stir in chilies. Pour into baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours. Heat oven to 375 F. Uncover and bake 40 minutes. Top with tomato slices. Bake 5 to 10 minutes longer.

Mushroom and Barley Soup

2008-07-20T12:49:00.000-07:00

5 1/2 C Beef Broth
2/3 C Quick-cooking barley
1 t Dried basil
2 T Cornstarch
1/2 t Worchestershire sauce
1/8 t Pepper
1/2 C Shredded Carrot
2 T Water
1 T fresh parsley

Directions:
In large saucepan, bring beef broth to boiling. Stir in barley, basil, Worcestershire sauce, and pepper. Cover and simmer about 10 min, or till barley is nearly tender. Stir in mushrooms and carrot. Simmer, covered for 5 min more. Meanwhile, in a small bowl combine cornstarch and water; stir into saucepan. Cook and stir till slightly thickened and bubbly. Cook and stir 2 min more. Sprinkle with parsley.

Ham & Swiss Stromboli

2008-07-20T12:48:00.000-07:00

3 C Flour
1 C Warm water
1 T Nonfat dry milk
1/2 t Dry mustard
1/2 C Chopped Ham
1 T Olive Oil
2 1/2 t Yeast
1 t Salt
1/2 C Cubed Swiss Cheese
1 1/2 t Cornmeal

Directions:
Mix flour water, dry milk, olive oil, yeast, salt, and mustard together. Add 2T honey to mixture. Turn onto floured surface to knead. Cover and let rest for 10 minutes. Roll dough into a 10x8 inch oval. Sprinkle ham and cheese onto ½ of the oval, leaving a 1-in border. Fold dough over filling, and press edges together to seal. Cover a large baking sheet with wax paper, and dust with cornmeal. Place loaf, seam side down, on pan. Make 3 diagonal cuts across top of loaf using sharp knife. Cover and let raise for about 1 hr. Beat 1 egg in a small bowl and brush dough with the egg. Bake @ 350 F for 35 min.

Poppy Seed Chicken

2008-07-20T12:47:00.000-07:00

8 Chicken Breasts
2 Cans Cream of Chicken Soup
16 oz sour cream
1 pkg angel hair pasta
1 Tube Ritz Crackers
2 T. Melted butter
2 T. Poppy seeds

Directions:
Lay Chicken Breasts in 10x15 pan. Combine cream of chicken soup and sour cream; mix well with wire whip. Pour ½ over chicken breasts. Put crackers, poppy seeds, and butter in plastic bag and crush with rolling pin. Sprinkle over chicken. Bake, covered @ 350 for 45 min. Remove cover and bake another 15 minutes. Cook pasta according to package directions. Serve remaining soup mixture over pasta.

Spanish Rice

2008-07-20T12:46:00.001-07:00

2 C Minute Rice
2 T BUtter
1 Can Consomme soup
1/2 C Diced green pepper
1 Can Tomato Soup
1/4 t Pepper

Directions:
In a frying pan, brown rice in butter. Add green pepper; sauté until tender. Add tomato soup, consommé, pepper, and 1 C water. Cook over medium heat for about 5 minutes, uncovered. Turn off heat. Leave pan on burner and cover with lid. Let stand for about 10 minutes or until liquid is absorbed into rice.

French Bread

2008-07-20T12:45:00.000-07:00

2 1/2 C Warm water
2 T Sugar
2 T Dry yeast
1 Egg Beaten
1 T salt
2 T oil
6 C Flour
Sesame seeds or poppy seeds

Directions:
In a large bowl combine water, sugar, and yeast. Let stand for about 5 minutes or until foamy. Stir in salt, oil, and 3 cups of the flour. Stir vigorously. Add remaining 3 cups of flour and mix well. Let stand 10 minutes. Stir down. Repeat this process 5 times, which will take one hour. Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled; divide dough in half. Roll into two rectangles. Roll up from long side. Moisten seam and pinch to seal. Place on greased cookie sheet. Cover with plastic wrap and let rise. Glaze with beaten egg and sprinkle with seeds. Cut 3 diagonal gashed in top of each loaf and bake @ 375 for 25 minutes.

Lion House Poppyseed Cake

2008-07-20T12:44:00.000-07:00

1 pkg Yellow cake mix
1 pkg French Vanilla pudding (3 3/4 oz)
4 eggs
1/2 C Butter (melted)
1 C Thick Sour Cream
1/2 C Water
1 t Rum flavoring
1/4 C Poppy seeds

Directions:
Combine cake, pudding, eggs, sour cream, water, rum flavoring, butter, & poppy seeds in a large bowl. Beat with electric mixer for 5 minutes on low speed. Pour into greased and floured cake pans and bake @ 350 F for 45 minutes.

Broccoli Chicken Casserole

2008-07-20T12:43:00.000-07:00

6 Chicken Breasts (cooked)
3 C Broccoli (fresh or frozen)
1 C Mayonnaise
1 T Butter
1 T Lemon Juice
2 Cans Cream of Chicken Soup
1 C Grated cheese
1/2 C Crushed Ritz crackers

Directions:
Cube and cook chicken breasts. Cook broccoli and place chicken and broccoli in baking dish. Mix mayonnaise, lemon juice and soup together and spread over broccoli/chicken. Sprinkle cheese over top. Mix butter and ritz crackers in plastic bag. Crush with rolling pin. Sprinkle crumbs over top. Bake at 350 F for 30-60 min.

Sesame Broccoli

2008-07-20T12:42:00.000-07:00

2-3 Bushels of broccoli-washed and florets cut off.
1 T oil
2 t Sesame seeds
2 T soy sauce
1 T Sugar
2 t Vinegar

Directions:
Steam broccoli. Combine oil, soy sauce, sugar, and vinegar. Stir over medium heat until boiling. Roast sesame seeds in fry pan until golden brown. Pour sauce over broccoli and sprinkle with sesame seeds.

Nana Johnson’s Green Beans

2008-07-20T12:41:00.000-07:00

1 small onion
1/3 Green Pepper-chopped
1/2 Square butter
3 cans french cut green beans
1 can sliced water chestnuts
1 T Flour
1 C Milk
Cheddar cheese

Directions:
Sauté onion, green pepper, and water chestnuts with butter and a pinch of salt. Stir in flour. Gradually add milk and cook until starts to thicken. Add the beans and some cheese. Pour into casserole dish and top with more cheese. Bake at 350 F for about 20 minutes.

French Dip Sandwiches

2008-07-20T12:40:00.000-07:00

1 Rump roast
2 C water
2 Au Jus Packets
Provolone cheese
Hoagie Buns

Directions:
Place Roast in Crock pot with 2 C water and Au Jus seasonings. Cook on high heat for 10-12 hours or until roast becomes shreddable. Shred roast; Melt cheese on buns and place shredded roast on top.

Country Spare Ribs and Sauce

2008-07-20T12:39:00.000-07:00

3 lb Boneless country spare ribs
2 C Catsup
1/4 C Worcestershire sauce
1 C Water
1 t Mustard
1/2 C Brown Sugar
1/4 C Vinegar
Salt and pepper to taste

Directions:
Combine all ingredients in a 2 quart baking dish or a crock pot. Cut ribs into bite size pieces and add to sauce, coating each one well. Cover and bake at 300 F for 3 to 4 hours or in the crock pot all day. May add potatoes during last 2 hours of baking.

Sausage and Rice Casserole

2008-07-20T12:38:00.000-07:00

1 1/2 lb Jimmy Dean sausage (hot)
5 Stalks Celery (leaves and all) chopped
1 pkg slivered almonds, roasted
2 pkgs Lipton chicken noodle soup
1 C rice (uncooked)

Directions:
Combine soup and rice with 5 cups water. Bring to a boil and boil for 7 minutes. Sauté sausage until crumbly but not brown. Add celery and simmer about 15 minutes. Add soup/rice mixture. Put in casserole (9x13); cover and bake at 325 F for 1 hour. Toss with slivered almonds

Chinese Fried Rice

2008-07-20T12:37:00.000-07:00

2 Beaten eggs
1/4 C Thinly sliced green onion
3 T Soy sauce
1/2 C Diced ham
4 C Cooked rice
Frozen carrots and peas (optional)

Directions:
In a 10” skillet, heat a little oil and add beaten eggs and cook without stirring until set. Invert skilled over a baking sheet to remove cooked eggs. Cut in short, narrow strips. In same skillet, heat 2 T oil. Cook ham and green onions for about 4 min. Stir in rice and egg strips. Sprinkle with soy sauce. Heat thoroughly, tossing gently to coat with soy sauce.

Crunchy Asian Beef and Peas

2008-07-20T12:36:00.000-07:00

1 lb Ground Beef
1-2 Cans Cream of mushroom soup
1 Bag frozen peas
1 Bag crunchy Asian noodles

Directions:
Brown beef and drain. Coat bottom of 9x13 pan with pan spray. Layer burger, soup, peas, and noodles. Bake uncovered at 350 F until noodles start to brown.

Thai Style Potstickers

2008-07-20T12:35:00.000-07:00

1 lb Ground pork
1 Egg, lightly beaten
2 T Garlic chili pepper sauce
1 t Salt
2 T Fresh (or 1 T dried) basil
1 pkg square fresh wonton wrappers
olive or sesame oil

Directions:
Mix pork, egg, salt, basil, and pepper sauce in a bowl until well blended. Lay six or so wrappers on clean, dry counter. Moisten edges of wrapper with water, with finger. Place ¾ t or so of filling in center of wrapper. Fold and crimp. Repeat with remaining filling. In a large skillet, heat oil over medium heat. Fry on both sides until golden brown. Drain on paper towels. Serve with sweet red chili sauce or soy sauce over rice.

White Chili

2008-07-20T12:34:00.000-07:00

2 Chicken Breasts
2 C chicken broth
1 t Ground cumin
1 t Lemon pepper
Crushed tortilla chips
4 oz can green chilies
9 oz bag frozen corn (or canned)
1 can great northern white beans
3 T lime juice

Directions:
Simmer chicken breasts in broth, cumin, and lemon pepper until tender. Remove chicken and chop. Add chicken, green chilies, corn, beans, and lime juice and heat to boil. Then let simmer 5 min covered. Heat through. Add chicken broth or water as desired. Serve with crushed tortilla chips and grated cheese.

Chicken Swiss

2008-07-20T12:33:00.000-07:00

4 Chicken Breasts
1 Can Sliced water chestnuts
1/2 C Frozen peas (optional)
2 C Seasoned stuffing
8 Slices Swiss Cheese
1 Can Cream of chicken soup
1/2 Can water
1/3 C Melted Butter

Directions:
Preheat oven to 350 F. Place chicken in a dish coated with pan spray. Top with swiss cheese slices. In a small bowl, combine soup and water. Pour over top. Mix stuffing and melted butter in a small bowl. Sprinkle over soup mixture. Cover with tin foil and bake 30 min. Remove foil and bake an additional 30 min. This recipe may also be done in a slow cooker. Cook on high heat about 3 hours.

Chicken Potato Spice

2008-07-20T12:32:00.000-07:00

5 Chicken breasts
2 T Butter
1 T Vegetable oil
3 C Frozen cubed potatoes
2 t Garam masala spice
2 t Garlic salt
2 t Pepper

Directions:
Cut up the chicken into small pieces. Cook. Add the spices, then the potatoes to the chicken. Combine well. Cover the skillet and cook on low heat for 15-20 min. Stir about every 5 minutes so potatoes don’t burn.

Ham & Swiss Loaded Potatoes

2008-07-20T12:31:00.000-07:00

4 Baking potatoes
1 C Diced Ham
1 C shredded Swiss cheese
1/2 C Sour cream
1/4 t Black pepper
salt to taste

Directions:
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave on high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes. Preheat broiler. Cut each potato in half lengthwise; scoop out pulp, leaving a ¼ inch thick shell. Combine potato pulp, ham, ½ c cheese, sour cream, and pepper. Spoon the potato mixture into shells. Combine ½ C cheese and sprinkle over potatoes. Place potatoes on a baking sheet. Broil 4 minutes or until golden.

Manicotti with Cheese

2008-07-20T12:30:00.000-07:00

14 Manicotti shells
15 oz. Ricotta Cheese
12 oz. Cottage cheese
2 T Fresh Parsley
4 C Shredded mozzarella cheese
1/4 C Parmesan cheese
1 Egg
28 oz. Jar spaghetti sauce

Directions:
Cook pasta according to pkg directions. Cool in a single layer on foil so they don’t stick to each other. Heat oven to 350 F. In large bowl, stir together cheeses (only 2 C of Mozzarella), egg, and parsley. Spoon mixture into cooled pasta shells. Spread thin layer of sauce on bottom of baking dish. Arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta. Cover with foil. Bake 30 to 40 minutes. Remove foil, sprinkle remaining mozzarella cheese over top. Bake additional 10 minutes.

Muddy Buddies

2008-07-20T12:29:00.000-07:00

1 t Vanilla
1 1/2 C Powdered Sugar
1/2 C Peanut Butter
1 pkg (6 oz) semisweet chocolate chips
1/4 C Margarine or butter
9 C Chex Cereal

Directions:
Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. 9 cups snack.

Ice Cream Roll-up Cake

2008-07-20T12:28:00.000-07:00

4 Eggs, separated
3/4 C Sugar, divided
1/2 C Flour
1/3 C Water
1 t Vanilla
1/3 C Cocoa
1/2 t Baking soda
1/4 t Salt
1 T Sugar
1 qt ice cream, softened

Directions:
Beat egg yolks for 3 minutes, add ½ c sugar and beat 2 minutes more. In a separate bowl, combine flour, cocoa, ¼ c sugar, baking soda, and salt. Add the dry ingredients alternately with water to the egg mixture. Stir in vanilla. In another bowl, beat egg whites until soft peaks form; add 1 T of sugar and beat until stiff. Fold mixture into the batter. Cover bottom and sides of a jelly roll pan with wax paper. Grease wax paper completely with Crisco. Spread batter into pan and bake at 375 F for 15 minutes or until top springs back. Sprinkle powdered sugar on a towel the size of jelly roll pan. While the cake is hot, turn onto towel, and peel off wax paper and roll gently with towel and cool. Unroll, spread a layer of ice cream, then roll again. Wrap in heavy duty foil and freeze 3 hours.

Hot Fudge Sauce

2008-07-20T12:27:00.002-07:00

2 C White Sugar
1 C Brown Sugar
1 C cocoa (Hersey's)
1/2 t Salt
4 T Flour
1/4 C Butter
1 1/2 C Water
1/2 t Vanilla (added later)

Directions:
In a saucepan, mix dry ingredients. Add butter and water. Bring to a boil, and continue boiling for 10 minutes, or slightly longer. Remove from heat and add vanilla. Serve over ice cream. Serves 12

Baking Powder Biscuits

2008-07-20T12:27:00.001-07:00

8 Cups flour
4 T Baking powder
2 t Salt
1 C Shortening
3 C Milk

Directions:
Combine dry ingredients. Cut in shortening with fingers until crumbly. Make a well; pour in milk in a pinwheel motion. Fluff with a fork, moistening all particles. Dump on a floured surface, DO NOT OVER KNEAD! Add enough flour so it doesn’t stick to surface. Dough should be thick. Cut out circles with a glass. DO NOT TWIST THE GLASS OR IT SEALS THE DOUGH AND IT WILL NOT RISE. PUSH STRAIGHT DOWN ONLY. Bake at 450 F for 8 – 10 minutes.

Everyday Waffles (Steve’s famous)

2008-07-20T12:26:00.001-07:00

1 3/4 C Flour
3 t Baking powder
1/2 t Salt
2 Beaten egg yolks
1 3/4 C Milk
1/2 C Salad Oil
2 Stiffly beaten egg whites

Directions:
Sift dry ingredients. Combine yolks, milk, and oil. Stir into dry ingredients. Fold in whites, leaving a few fluffs. Bake in waffle iron.

Mexitalian Spaghetti

2008-07-20T12:24:00.000-07:00

1/2 lb Ground Beef
1/2 C Onion, chopped
1/4 Green pepper, chopped
1 t Worcestershire sauce
dash pepper
1/2 pkg 16 oz spaghetti
1 1/2 C Hunts tomato sauce
1/3 C tomato paste
1/4 C Water
3/4 t Salt
1/4 C Mushrooms

Directions:
Brown meat, drain off excess fat. Add onion, pepper, mushrooms, and cook 1 minute. Add tomato sauce, tomato paste, water, Worcestershire sauce, salt, and pepper. Cover and simmer. Serve sauce over hot spaghetti.

Double Coconut Cake

2008-07-20T12:23:00.000-07:00

1 T Flour (to coat pans)
2 1/4 C Flour
2 1/4 t Baking powder
2 Large Eggs
1 (14 oz) can light coconut milk
1/2 t Salt
1 2/3 C Sugar
1/3 C Butter, softened
1 T Vanilla Extract

FROSTING:
4 Large Egg Whites
1/2 t Cream of tarter
Dash Salt
1 C Sugar
1/4 C Water
1/4 t Coconut extract

Directions:
Preheat oven to 350 F. Grease/flour pans. Combine flour, baking powder, salt; Stir with a whisk. Place sugar and butter in a large bowl; beat until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla. Pour batter into pans, tap sharply to remove bubbles. Bake for 30 min. Place on plate and frost. Sprinkle with coconut. Store in refrigerator.

Peanut Butter Pie

2008-07-20T12:21:00.000-07:00

8 oz Cream Cheese
1 C Powdered sugar
5 T + 1 t Creamy Peanut Butter
8 T 2% Milk
12 T Whip Cream
1 Chocolate pie shell
12 T Hot Fudge

Directions:
Whip cheese until soft & fluffy for about 10 minutes on high speed. Scrape bowl sides every 2-3 minutes. Beat in sugar & peanut butter. Slowly add milk. Blend thoroughly. Whip topping with an additional 1/4 C powdered sugar and fold into mixture. Pour into pie shell & place in freezer. Remove from freezer 45 minutes before serving to thaw a little bit. Drizzle hot fudge topping on top when serving.

Strawberry Shortcake

2008-07-20T12:20:00.000-07:00

2 C Flour
2 T Sugar
3 t Baking Powder
3-4 Sugared, sliced strawberries
1/2 t Salt
1/2 C Butter or margarine
1 Beaten Egg
2/3 C light cream

Directions:
Sift together dry ingredients; cut in butter until mixture resembles coarse crumbs. Combine egg and cream; add all at once, stirring just enough to moisten. Form dough into balls. Bake on greased cookie sheet at 450 F for 15-18 minutes. Split into 2 layers. Butter bottom layer. Spoon berries and whipping cream between layers and over top.

Flower Pot Dirt Cake

2008-07-20T12:19:00.001-07:00

1/2 C Butter, softened
8 oz pkg Cream Cheese
1/2 - 1 C Powdered sugar
20 oz pkg Oreo Cookies
3 1/2 C Milk
2 3.5 oz pkgs instant vanilla pudding
12 oz Frozen Cool Whip

Directions:
In a bowl, combine butter, cream cheese, and powdered sugar. In second bowl, blend together milk and pudding; then fold in whipping cream. Combine together the above 2 mixtures. Line the inside of a flower pot and then layer the mixture and cookie crumbs. Cover with plastic wrap and chill overnight. Garnish with plastic flowers and gummy worms. Serve with trowel.

Surprise Cupcakes

2008-07-20T12:18:00.001-07:00

1 pkg Chocolate cake mix
8 oz pkg cream cheese
1/3 C Sugar
1 Egg
6 oz pkg chocolate chips
dash salt

Directions:
Mix cake according to directions on the box. Fill paper liners in muffin pan 2/3 full. Cream cheese with sugar, egg, and salt until smooth. Stir in chocolate chips. Drop one round teaspoon of cheese mix in each cupcake. Bake as directed on the box. Frost when cool.

Gone with the Wind

2008-07-20T12:17:00.001-07:00

1 Can Evaporated milk
3 oz pkg jello (any flavor)
1 C of liquid (water or juice)
1/2 C Sugar
Crushed Fruit (optional)
1/4 C Lemon juice
1 Box Graham crackers

Directions:
Pour canned milk into a bowl and place in the freezer. While milk is freezing, mix jello, cup of liquid, and sugar on the stove. Heat until jello is dissolved. Add ¼ C lemon juice to jello mixture and place in the refrigerator. When milk has ice crystals formed around the edge of bowl, take it out of the freezer and whip it for 6-8 min. until stiff. When jello mixture has cooled and become textured like syrup, add it to the whipped milk. Add fruit and spread it over crushed graham crackers in a pan. Sprinkle crushed crackers over top. Chill until served.

Peanut Butter Cookies

2008-07-20T12:16:00.001-07:00

1/2 C Butter/margarine
1/2 C Peanut Butter
1/2 C Sugar
1 1/2 t Vanilla
1 t Baking Soda
1/2 C Brown Sugar
2 T Milk
1 Egg
1 3/4 C Flour
1/2 t Salt

Directions:
Cream butter, peanut butter, eggs, sugars, and vanilla. Sift dry ingredients together. Blend into creamed mixture. Shape into balls. Roll in Sugar. Bake @ 375 F for 8 -10 minutes. Press Hershey kisses into the middle when fresh out of the oven.

Cheese Potato Casserole

2008-07-17T09:27:00.000-07:00

8 Medium potatoes
1 Can cream of mushroom soup
1/2 to 2/3 C Sour cream
1 C grated cheese
Salt & Pepper

Directions:
Thinly slice potatoes and boil 20 minutes in salted water. Place potatoes in 9x13” casserole dish. Combine all other ingredients and pour over potatoes. Sprinkle with cheese and bake @ 400 F for 20 minutes.

Cream Red Potatoes and Peas

2008-07-17T09:26:00.002-07:00

1 1/2 lbs tiny red potatoes
1-1/2 C fresh peas (or frozen)
4 t Butter or margarine
4 t Flour
1 C Milk

Directions:
Scrub & quarter potatoes. Cook for 15 to 20 minutes. Melt butter in saucepan; add flour. Gradually add milk, stirring constantly until thick and bubbly. Combine veggies and sauce.

Stuffed Potatoes

2008-07-17T09:26:00.001-07:00

4 Medium-sized potatoes
1/4 C Milk
2 t Butter
8 T Sour Cream
8 T Crisp bacon bits
4 T Minced onion

Directions:
Bake potatoes until they are soft. Cut in halves lengthwise and scoop out the middles. Whip until fluffy, adding remaining ingredients. Refill skins and sprinkle with nutmeg.

Taco Soup

2008-07-17T09:24:00.002-07:00

1/2 lb Hamburger
1/2 C onion (minced or chopped)
2 T Taco seasoning (or to taste)
1 can kidney beans (drained)
1 1/2 C Water
8 oz can tomato soup
1 can diced tomatoes (small)
1 can black beans (drained)
1 can corn (drained)

Directions:
Brown hamburger; drain fat. Add remaining ingredients to the pot and bring to a boil. Let simmer for 10 minutes. Top with cheese and serve with Fritos.

Crepe Batter

2008-07-17T09:24:00.001-07:00

4 Eggs
1 C Flour
1/4 C Water
2 T Sugar
1 C Milk
1 T Melted butter, cooled

Directions:
Beat eggs. Add flour & sugar alternately with milk & water. Beat till smooth. Beat in butter. Refrigerate 1 hour.

Banana Cream pie

2008-07-17T09:23:00.000-07:00

2/3 C Sugar
1/2 t Salt
2 1/2 T starch
1 1/2 t Vanilla
1 T Butter
3 large bananas
1 T FLour
3 C Milk
3 egg yolks (beaten)
1 pt cream

Directions:
Mix sugar, salt, cornstarch, and flour in a saucepan; stir milk in gradually. Cook over medium heat, stirring constantly until it boils for one minutes. Remove from heat slowly stirring yolks into half the mixture; then add the rest of the mixture. Boil again for one minute stirring constantly and remove from heat. Then add butter and vanilla. Cool, stirring occasionally. Slice bananas and line bottom of pie shell, then fill. Top with whipped cream garnished with a ring of banana slices.

Blueberry pie

2008-07-17T09:22:00.000-07:00

1/2 C Granulated Sugar
2 T Flour
1/4 t Ground nutmeg
1/4 t Ground cinnamon
6 C Fresh Blueberries

Directions:
Double the recipe for Chris’ famous pie crust and roll one crust out in a pie dish. Combine sugar, 2 T flour, nutmeg, and cinnamon; mix well. Stir in blueberries. Spoon blueberry mixture into prepared pie crust. Roll out remaining crust and place over the filling. Seal and trim and flute the edges of the crust. Cover the crust with foil. Bake for 35 minutes @ 400 F ; Remove foil from crust and continue baking for another 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust. Cool pie 30 minutes; serve warm with ice cream.

Zucchini Bread

2008-07-17T09:21:00.000-07:00

3 Eggs
1 C Cooking oil
2 1/2 C Sugar
3 t Vanilla
1/4 t Baking powder
2 C Grated raw zucchini
3 C Flour
1 t Soda
1 t Salt
1 t Cinnamon

Directions:

Combine eggs, oil, sugar & vanilla. Beat thoroughly. Add dry ingredients. Blend well. Stir in zucchini & nuts. Makes 2 loaf pans or 1 10 centimeter bunt pan. Bake @ 325 F for 60-70 minutes.

Peacheesy Pie

2008-07-17T09:19:00.000-07:00

PEACH FILLING:
29 oz can cling peach slices, drained (reserve syrup)
2 T sugar
2 T cornstarch
2 T corn syrup
1-2 t pumpkin pie spice
2 t Vanilla

CHEESECAKE TOPPING:
2 Eggs, slightly beaten
1/3 C Sugar
1 T lemon juice
2 T Peach Syrup
3 oz. pkg cream cheese, softened
1/2 C dairy sour cream

Directions:
Double Chris’ famous pie crust recipe and roll out one crust. Roll out the other crust and set it aside. In medium bowl, combine all filling ingredients. Pour into pie crust. In small saucepan, combine eggs, 1/3 C sugar, lemon juice, and 2 T peach syrup. Cook, stirring constantly until thick. In another bowl, blend cream cheese and sour cream until smooth. Add hot mixture; beat until smooth. Spread topping over peach filling. Use the bottom of a glass or a cookie cutter to cut out shapes in the rolled out crust. Arrange on topping. Bake at 425 F for 7 minutes. Cover edge with foil, then bake at 350 F for 30 to 35 minutes or until crust is deep golden brown.

Chocolate Mint Brownies

2008-07-17T09:18:00.000-07:00

1 Box Brownie Mix

CHOCOLATE TOPPING:
1 T Shortening
4 Hershey bars (1.55 oz each)

MINT FROSTING:
1/2 C Butter
1 lb (4 C) Powdered sugar
1/4 t peppermint flavor
2-3 drops green food coloring

Directions:
Make brownies according to directions. Cool completely.
Melt butter in microwave. Whip in powdered sugar; add enough water to reach spreading consistency. Add peppermint flavor and food coloring. Frost brownies and cool in the refrigerator. Melt Hershey bars and shortening over LOW heat on the stove stirring constantly. Spread onto cooled icing. Cut into 2x2 inch squares before chocolate sets up. Cool and wrap with Saran wrap. May be frozen into pan.

Pizza Crust

2008-07-17T09:17:00.000-07:00

2 3/4 - 3 1/4 C Flour
1 pkg Yeast
1/4 t Salt
1 C Warm water
2 T cooking oil

Directions:

Mix 1 ¼ C flour, yeast, and salt. Add water and oil. Beat on high for 3 minutes. Add remaining flour (1 ½ C). Mix with dough hook for 10 minutes. Shape and bake at 375 F for about 15 minutes

Meatball and Bow Tie Pasta Soup

2008-07-17T09:16:00.000-07:00

1/2 lb Ground Beef
1/2 C Quick-cook oats
2 T Dried minced onions
1/2 C Parmesan cheese
1 Can Diced tomatoes (15 oz)
1 C Baby carrots, halved lengthwise
4 oz Bow tie pasta
2 t Garlic powder
2 t Dried basil
1 Egg white
3 C Fat-free beef broth
1 Zucchini halved lengthwise and sliced

Directions:
Combine the beef, oats, 1 t of the onions, ½ t of the garlic, ½ t of the basil, egg white, and ¼ c of the cheese in a bowl. Shape the mixture into 16 1-inch diameter meatballs. Heat a nonstick skillet over medium-high heat. Add the meatballs and cook until brown, about 8 minutes. Combine the remaining ingredients in the crock pot. Cover and cook on LOW until the meatballs are cooked through. Cook the pasta and add to the soup right before serving. Top with remaining cheese. Serves 4.

Cheddar Chicken Chowder

2008-07-17T09:14:00.000-07:00

2 Bacon Slices
1 lb Chicken cubed
1 C chopped onion
2 1/4 C Frozen (or canned) corn
1 3/4 C Diced potatoes
1/2 C Flour
2 C 2% Milk
3/4 C shredded cheddar cheese
1 C Diced red bell pepper
4 1/2 C Fat free chicken broth
1/2 t Salt
1/4 t Black pepper

Directions:
Cook bacon. In pan, add chicken, onion, and bell pepper to bacon drippings. Saute for 5 minutes. Add broth and potato and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until potato is tender. Add corn; stir well. Spoon flour into a bowl. Gradually add milk, stirring with a whisk until blended. Add to the soup. Bring to a boil over medium heat. Reduce heat and simmer.

Potato and Ham Dinner

2008-07-17T09:13:00.000-07:00

3 Chicken Bouilon cubes
1 1/2 C Water
2 C Diced Ham
Dash pepper
6 Medium potatoes
2 C chopped broccoli
1 C Crumbled American Cheese

Directions:

Mix water and bouillon; dissolve. Add pepper, potatoes, and broccoli. Cover and bring to a boil; reduce heat and let simmer for about 20 minutes until potatoes are tender. Turn off heat and add ham and cheese. Cover and let cool. Put in refrigerator until ready to warm and serve. Serves 6

Rice-a-roni Chicken Salad

2008-07-17T09:12:00.000-07:00

4-6 Chicken breasts cooked and chopped
2 pkgs Chicken Rice-a-roni
1/2 C chicken broth
1/2 jar mayonnaise
1/2 C chopped green onions
1 1/2 C chopped celery

Directions:

Cook rice as directed. Mix in other ingredients. Refrigerate over night. Serve on crescent rolls.

Tater-tot Casserole

2008-07-17T09:11:00.000-07:00

1 lb Ground Hamburger
1 Can Cream of Chicken soup
1-1 1/2 C Milk
1 pkg Frozen tater-tots

Directions:

Brown hamburger; drain fat; add soup and milk to desired consistency. Spread in casserole dish and sprinkle cheese on top. Top with tater-tots and bake at 375 F for 15-20 minutes until tots are browned.

Banana Bread

2008-07-17T09:10:00.000-07:00

1 Square margarine or butter
1 C Sugar
2 Eggs
2 C Flour
1 C Chopped nuts
1/4 C Milk
1 C Mashed Bananas
1 t Baking soda
1/4 t Salt
1 t Vanilla

Directions:

Cream butter & sugar. Add eggs. Mix dry ingredients together. Add vanilla and milk to creamed mixture. Mix in dry ingredients. Bake at 350 F for about 40 minutes.

Chicken Rolls

2008-07-17T09:09:00.001-07:00

3 C Chicken cooked and cubed
8 oz pkg Cream Cheese
1/2 C chopped onion

BREAD CRUMB MIXTURE:
1/2 C Bread crumbs
1/2 C Parmesan cheese
1/2 C Parsley flakes

2 pkgs Pilsbury crescent rolls
6 T Melted butter

Directions:

To make filling, combine the chicken, cream cheese, and onion. Place a generous spoonful of filling onto 1 triangle crescent roll. Wrap it up and pinch it closed. Roll it into the melted butter and then into the bread crumb mixture. Bake at 350 F for about 15 minutes. Sauce: Combine 1 can cream of Chicken soup with desired amount of milk to sauce consistency. Add 1 T lemon juice.

Sugar Cookies

2008-07-17T09:07:00.002-07:00

1 C Margarine or Butter
1 C Shortening
2 1/4 C Granulated sugar
4 1/2 t Baking powder
6 C Flour
3 t Vanilla
3 Eggs
1/4 C Milk
Dash salt

Directions:

Thoroughly cream shortening/margarine, sugar, and vanilla. Add egg; beat till light and fluffy. Stir in milk. Sift dry ingredients; blend into creamed mixture. Divide dough in half. Chill 1 hour. Cut in desired shapes and bake at 375 F for 6-8 minutes.

Homemade Mac & Cheese

2008-07-17T09:07:00.001-07:00

2 C Macaroni noodles
2 T Butter
3 T Flour
1/2 t Salt
2 C Milk
8 oz. Mild Cheddar Cheese
Dash Pepper

Directions:
In saucepan, melt butter; blend in flour, salt & pepper. Add 2 C milk. Cook & stir constantly until thick and bubbly. Add cheese. Stir until melted. Mix sauce with cooked macaroni noodles and turn it into a casserole dish. Sprinkle more cheese on top and bake at 350 F for 35 to 40 minutes.

Chris Clark's Famous Pie Crust

2008-07-17T09:06:00.001-07:00

1 C Flour
1/2 t Salt
1/3 C Shortening
3 T COLD water

Directions:

Combine flour & salt. Cut in the shortening with fingers until it forms pea size balls. Pour the cold water into the mixture in a pinwheel pattern to moisten the dough particles. After pouring the water, immediately begin to lift up the particles in a scooping motion to spread the moisture around. Do not mash the particles together. Pat the moistened particles into one solid dough ball, and then flour the counter and roll out the crust. Bake at 400 F for 8-10 min.

Chocolate Chip Cookies

2008-07-17T09:05:00.000-07:00

1/4 C Brown Sugar
1/2 C White Sugar
1 Egg
1 C Flour
1/2 t Baking soda
1/2 C Shortening
1/2 t Vanilla
1 1/2 t HOT water
1/2 t Salt
Chocolate Chips

Directions:

Mix sugars, egg, shortening, and vanilla. Add the other ingredients, and then add the chocolate chips to desired amount. Bake at 375 F for 10-12 minutes.

Grumpy Rolls

2008-07-17T09:04:00.000-07:00

2 C Warm water
3 Eggs
1/2 C Sugar
2 T Yeast
2 t Salt
1/2 C Oil

Directions:
In a little bowl, combine just under a cup of warm water with 2 T yeast. In a big bowl, mix 1 cup warm water with ½ cup oil and ½ cup sugar. Add 3 eggs to the big bowl, and then pour yeast mixture into the big bowl. Add salt, and then add 5 heaping cups of flour. Stir, let rise about 2 hours. Punch down, shape and bake at 365 F for 10 minutes. Brush with butter and bake until golden brown.
Tip: The grumpier you are when attempting this recipe, the better they will be!

Banana Cookies

2008-07-17T09:03:00.000-07:00

2 1/4 C Flour
2 t Baking powder
1/2 t Salt
2 Mashed bananas
1 C sugar
2/3 C Butter
2 Eggs (beaten)
1 t Vanilla

Directions:

Combine flour, baking powder, salt & sugar in a bowl. Mix well. Add butter. Mix well. Add remaining ingredients. Drop onto cookie sheet. Bake @ 400 F for 12 minutes. Makes about 3 dozen cookies.

Herb Chicken Bites

2008-07-17T09:01:00.000-07:00

1 C Crushed Ritz crackers
1/4 t Pepper
1/2 C Parmesan cheese
1 t Thyme
1 t Basil
1/2 t Seasoned salt
1/2 C melted butter
6 - 8 Chicken breasts

Combine all dry ingredients. Cut chicken into bite-sized chunks. Dip in melted butter & then in crumb mixture. Bake @ 400 F for 20 minutes. Turn to broil to crisp if desired.

Midway Cookies

2008-07-16T14:42:00.000-07:00

1 C Butter
2 C Flour
2 C Quick Oats
1 C Sugar
1 t Baking soda
1 1/2 Chopped Walnuts
1/2 C Brown Sugar
1 t Baking powder
2 Eggs
1 t Salt
1 t Vanilla
1 package Nestle carmel swirl chips 1/2 pkg regular choco chips

Cream butter & sugars. Beat in eggs & vanilla. Sift flour, salt, soda & powder. Stir into creamed mixture. Stir in chips, oats, and nuts. Drop onto cookie sheet. Bake @ 350 F for 10 minutes.

Thai-Style Noodles

2008-07-16T14:29:00.000-07:00

1 8 oz. pkg linguine or spaghetti
1 T sugar
1 lb. Pork, cut in small pieces
1/4 t ground ginger
1/4 C Catsup
2 eggs
1/4 C Soy sauce
1/4 t salt
Crushed red pepper
3/4 lb fresh bean sprouts
Unsalted peanuts, finely chopped

Directions:
Cook linguine. Keep warm. In medium-sized bowl, mix pork, catsup, soy sauce, sugar, crushed red pepper, and ginger. Set aside. Mix eggs and salt. Fry in 1 T oil until size of peas. Set aside in large bowl. In same skillet, over medium heat cook pork and sauce. When done, add bean sprouts. Cook until wilted. Add to egg mixture. Toss with warm pasta. Sprinkle with nuts.