What's For DInner?

A List of Dinner Ideas When Nothing Comes to Mind

Spaghetti and Meatballs
Chicken Alfredo
Sloppy Joes
Meat and Potatoes
Chili
Lasagna
Enchilladas
Hawaiian Haystacks
Roast
Stew
Sweet and Sour
Omelletes
Breakfast
Enchillada Soup
Taco Salad
Fajitas
Broccoli Soup
Tater Tot Casserole
Shepherd's Pie
Pizza Mac
Chicken Divan
Calzones
BBQ Chicken
Ham and Yorkshire Pudding
Shish-ka-Bobs
Indian Tacos
Dinner-in-a-Dish
Grinders
Chicken Curry
Potato Soup
Stir Fry
Grilled Cheese and Soup
Pizza
Scalloped Potatoes
Twice Baked Potatoes
Manti Chicken
Huish Pasta
Tuna or Egg Salad Sandwich
Quiche
Sub Sandwich
Thai Pad
Root Beer BBQ Sandwich
Mac n' Cheese Casserole
Breakfast Burritos

Amy's Yummy Salmon

2 C Yoshida's Terriyaki Marinade
Basil (optional)
1 inches ginger
1 chopped white onion
2 cloves garlic
1/2 C brown sugar

Oil grill. Skin side down first.

Thai Style Tofu Satay

1 pkg. Nasoya or Azumaya Extra Firm Tofu
2 T garlic
2 T shallots
1 T curry powder
1/2 t coriander
1/2 t tumeric
1/2 t salt
1/2 t sugar
4 T fish sauce
6 T cocunut milk
dash of pepper
2 T cooking oil

Preparation Method: Cut tofu into 1/2 inch thick rectangles. In food processor, process garlic, shallots, and other seasoning ingredients until smooth. Pour mixture over tofu pieces to marinate overnight. Thread tofu pieces onto 12 bamboo skewers. Brush skewered tofu with 1 tablespoon coconut cream before grilling. Grill each side for 4 to 5 minutes. Serve with satay sauce. Makes 12 skewers.

Twice Baked Potatoes

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

CHICKEN FETTUCCINE ALFREDO

12 oz. fettuccine

1/4 lb. fresh mushrooms

2 tbsp. butter

1 c. half and half

1 c. fresh broccoli

2 1/2 c. cooked chicken

1/2 tsp. salt

1/8 tsp. pepper

1/4 c. Parmesan cheese
Fettuccine - cooked and drained.

Quarter mushrooms. Saute mushrooms and broccoli until tender. Add half and half; simmer. Add, chicken, salt and pepper. Heat through. Pour over fettuccine and top with cheese.

Spaghetti Factory Mizithra Sauce

2 T Flour
4 T Butter
1 tsp olive oil
10 ml garlic
2 T chopped Parsley
½ cup half and half
1 cup milk
¾ cup Romano cheese
White pepper to taste

Make a light roux over a medium fire with olive oil and butter. Add flour and cook flour out of raw state; add garloc. Pour milk and half and half in roux with pepper and parsley. At the last moment add the cheese. Place over hot pasta.

Thai Green Curry with Chicken

Green Curry with Chicken
Ingredients
1 Tbsp. cooking oil
2 oz. (or ¼ cup) Green Curry Paste
1 can 19 fl oz. Mae Ploy Coconut Milk
1 cup chicken, thinly sliced
1 - 1¼ cup water (depending on desired thickness)
1 cup bamboo shoots (or your choice of vegetable, e.g. eggplant, green beans…)
1½ - 2 tsp. salt
1 Tbsp. sugar
1 fresh red and green chili, sliced
¼ cup Thai Basil leaves
Preparation
In medium saucepan, sauté the green curry paste and half can of coconut milk in oil over medium heat for a few minutes until fragrant.Continue stirring until evenly blended, and you see the oil of the curry paste surface. Bring to a boil.While boiling (keeping it on a high heat) add the chicken and the rest of the coconut milk and water. (You may want to add the water, by first putting it into the empty can of coconut milk, stirring it, then putting into the saucepan to ensure you have extracted all the coconut milk – as to rinse the can out, and use that water in your curry). Season with salt and sugar. Add bamboo shoots and continue to cook.When chicken is fully cooked, add red and green chilis and Thai Basil leaves. Cook for about 20 more seconds.Plate and serve with rice.

Crunch Apple Pie

1 (9 inch) unbaked deep dish pie crust

7 Granny Smith apples - peeled, cored and sliced
1 tablespoon lemon juice
1/2 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in 1/2 cup butter or margarine until mixture is moist and crumbly, and clumps together easily.

Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.

Place pie on cookie sheet on lowest rack in oven to catch juice droppings. Bake at 450 for 15 minutes. Reduce oven temperature to 350 degrees F, and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.

Spinach Salad

Salad:

1 Head of Lettuce

1 bunch fresh spinach

3/4 bacon, cooked and chopped

1/2 lb Swiss Cheese

3/4 lb mushrooms

1 small red onion

Dressing:

3/4 T Poppy seeds

1/2 cup oil

1/3 cup sugar

1/3 cup white vinegar

1/2 teaspoon dry mustard

1/2 teaspoon salt

Pomegranate and Fruit Couscous

Salad
1 cup arils from 1–2 large POM Wonderful pomegranates
1-1/2 cups dry instant couscous
3 cups water
1/2 teaspoon salt
1 tablespoon vegetable oil
1 cup red or green seedless grapes, cut in half
1 cup clementine sections
3/4 cup green onion, chopped
1-1/2 cups celery, chopped

Dressing
1/3 cup white wine vinegar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil
1/2 cup pistachios, chopped
1/4 cup fresh mint, chopped

Directions:
Couscous: 1. Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. In a medium saucepan over medium-high heat, bring 3 cups water to a boil. Add salt and oil. 3. Stir in couscous and cover; remove from the heat and let stand 5 minutes. 4. Fluff with a fork and add prepared grapes, clementines, green onion and celery. 5. Add arils and fluff with a fork. Dressing: 1. In a blender or food processor, mix vinegar, salt, black pepper, and fresh mint; stir to mix. 2. Add olive oil and pistachios and process to combine; add chopped mint. 3. Stir and pour over couscous. 4. Toss and serve at room temperature.

Setting the Table

How to set a Formal Dinner Setting

Cajun Chicken Pasta

1/2 pound linguine pasta
4 boneless, skinless chicken breast halves, sliced into thin strips
1 tablespoon and 1 teaspoon Cajun seasoning
1/4 cup butter
2 green bell pepper, chopped
1 red bell pepper, chopped
8 fresh mushrooms, sliced
2 green onion, minced
3 cups heavy cream
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes.

4. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. 5. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
6. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese

Turkey Bake Casserole

1 2/3 cups water
1 (6 ounce) package STOVE TOP Stuffing Mix for Turkey
4 cups chopped cooked turkey
1 (14 ounce) bag frozen broccoli florets, thawed, drained
1 (10.75 ounce) can condensed cream of chicken soup
3/4 cup milk

1 cup chopped celery
1 1/2 cups KRAFT Shredded Cheddar Cheese

1. Preheat oven to 350 degrees F. Add hot water to stuffing mix; stir just until moistened. Set aside.
2. Mix turkey and broccoli in 13x9-inch baking dish.

3. Combine soup, milk and cheese; pour over turkey mixture.

4. Top with prepared stuffing.
5. Bake 30 min. or until heated through.

Root Beer BBQ Beef Sandwiches

1 chuck roast
2 cups bbq sauce
1 cup root beer
salt and pepper
sandwich buns

Cook on low for 10-12 hours

Fajitas with Pork Barbacoa

1 Cup Brown Sugar
1 Cup Salsa

1 Pork Roast

Cook in crock-pot on low for 4-6 hours

Saute onions, bell peppers, garlic, and olive oil.

Cook rice and vermicelli in olive oil then steam.

Heat Costco tortillas

Top with salsa, beans, cheese, sour cream, and guacamole.

Sweet Potato Casserole

3 pounds sweet potatoes, cooked and peeled

1 stick butter

1/2 cup granulated sugar

1/2 cup evaporated milk

2 eggs

1 teaspoon vanilla

1 cup chopped pecans

Mash sweet potatoes and butter in a large bowl. Beat with electric mixer at medium speed until light and fluffy.

Add granulated sugar, evaporated milk, eggs and vanilla, beating after each addition. Spread evenly in prepared ramekins. Spoon topping over potatoes sprinkle with pecans.

Bake 20-25 minutes at 350.

Topping: Combine 1 cup packed brown sugar, 1/2 cup all-purpose flour, and 1/3 cup melted butter in medium bowl, mix well (despite the picture, there are no marshmallows).

My Birthday Cake

Oreo and butter crust
Double chocolate ice cream
Pralines n' Cream ice cream
Whipped cream
Hot fudge sauce
Caramel sauce
Nuts
Chopped Oreos

Decadent Brownies

Cake:
4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted

Frosting:
4 ounces (4 squares) unsweetened chocolate
1 cup (2 sticks) butter, softened
1/2 cup pasteurized egg substitute (recommended: Egg Beaters)
1 teaspoon vanilla extract
1 (1-pound) box confectioners' sugar, sifted
4 cups mini marshmallows

Directions
Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.
Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

Healthy Toddler Foods

Courtesy of http://www.wholesometoddlerfood.com/

When planning and serving meals to your toddler, try to have him/or her consume the following on a daily basis
· 2 to 3 cups of calcium - milk (or yogurt, cheese or other calcium rich foods).
· 4 servings of fruits and vegetables. (Serving size: one tablespoon per year of age.) One serving should be high in vitamin C and another in vitamin A.
· 4 servings of grains - bread and cereal. One should be an iron-fortified baby cereal. A serving is about 1/4 to 1/3 an adult portion (1/4 slice toast, 1/4 cup pasta).
· 2 servings of proteins - meat, beans, eggs, tofu, or peanut butter. A good serving of protein should be served at every meal. One serving equals 1/2 ounce. Courtesy of Parent'sPlace.

Examples: dried beans, winter squash, sweet potatoes, broccoli, mushrooms, meat & poultry (beef, beef & chicken liver, pork, turkey, chicken), greens (spinach, broccoli, beet, tomato ), egg yolks, dried fruit (figs, apricots, prunes, raisins), prune juice, tofu, grains (cooked cracked wheat, wheat germ, cornmeal, millet, brown rice, farina, bran, breads, iron fortified cereals), tuna, sardines, canned salmon

· Grains: 3 ounces
· Vegetables: 1 cup
· Fruits: 1 cup
· Milk (Calcium): 2 cups (16 oz)
· Meats (Protein): 2 ounces
· Based on a 1000 calorie pattern*

FARMER'S BREAKFAST -( Barbara Pratt) You can eat this meal anytime!2 1/2 cups grated potatoes (about 3 medium potatoes) 1/4 cup margarine or butter – 2 tablespoons milk6 eggs – 1 cup chopped ham Seasoning salt and pepper (amount you desire) – Some Grated cheese (if desired)Peel and grate the potatoes. Place margarine or butter in frying pan and let melt. Add grated potatoes. Cook for 8 to 10 minutes. In a small mixing bowl, mix the eggs and milk together. Once potatoes are cooked, add ham and eggs.Stir until eggs are cooked. Sprinkle with cheese then serve.

APPLE BREAKFAST BARS1 1/2 cups quick rolled oats1/4 cup whole wheat flour2/3 cup dates, chopped1/2 cup walnuts, chopped1/2 teaspoon sea salt1/4 cup orange juice1 1/2 cups raw apples, shreddedCombine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375? until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast or snack **Freezes Well**

BREAKFAST SOUP8 oz vanilla yogurt1 tsp honey**1/2 Cup cubed banana1/2 Cup peaches, peeled 1/4 cup wheat germBlend together and top with additional wheat germ. Serve with avocado blended with cream cheese on whole grain toast.Please note that Honey is appropriate only for those who have reached the age of 1 year old and older! For more information regarding Honey and the Infant under 12 months old, please visit our Honey, What's the Fuss topic at wholesomebabyfood.com

APPLESAUCE PANCAKES1 cup flour – 1/4 teaspoon salt – 1 1/2 teaspoons baking powder 1 tablespoon melted butter – 1/2 cup milk – 1 beaten egg 1/2 teaspoon vanilla – 1 1/4 cups applesauce Sift flour, salt and baking powder into a medium mixing bowl. Combine butter, milk and egg. Stir into dry ingredients. Add vanilla and applesauce; beat well. Spoon batter into a hot, well greased griddle, enough batter to applesauce pancakes about 4 inches in diameter. **Freezes Well**

PUMPKIN PANCAKES1 C whole wheat pastry flour - 3/4 C unbleached white flour1 Tbs baking powder - 1/2 tsp salt (I omitted)2 tsp cinnamon -1/2 tsp ground ginger -1/4 tsp allspice - 1/4 tsp nutmeg2 eggs1 C pureed pumpkin or winter squash1 tsp vanilla2 C milk3 Tbs canola oil
1 bag of tri-color pasta (shaped in wheels or another "fun" shape if possible)1 C chopped fresh broccoli 1/4 C sliced black olives 1/2 C baby Carrots, julienne 1/2 C zucchini, sliced thin 1/2 red onion, sliced very thin 2 T olive oil black pepper and lemon juice (low-fat salad dressing if your choose)Boil pasta al dente. Sauté broccoli, carrots, zucchini in olive oil until crisp yet tender. Drain & rinse pasta. Combine pasta and vegetables in large bowl and add parmesan cheese to lightly coat. Add black pepper and lemon juice if you wish. Serve warm or cold

PINWHEEL PLATTERCheese SlicesVeggie and Fruit sticks or slicesTurkey, Chicken Breast or other Meat Slices Lay meat slices on plate, top with cheese slices and roll into a tube.Cut the "tube" into separate portions.If appropriate, use colourful toothpicks to hold the "pinwheel" slices together. Your toddler will have fun eating the portions from the toothpicks (you may even lay these out if find them inappropriate!) as if on an hors de vours tray! Add sliced veggies and fruits to your pinwheel platter for colour and variety to tempt the toddler palate!

CHICKEN POTATO CHOWDER1/3 C. diced and cooked boneless breast or ground chicken 1/4 C. cubed and cooked potato 3 T. shredded mild Cheddar or American cheese 1/4 C. milk 2 tsp. butter Peas, carrots and/or cornMix chicken, veggies, potato, milk, and butter in a small saucepan. Simmer over low heat for 10 minutes. Stir in cheese. Serve warm.

CHEESE MELTS Top a slice of bread, open pita or flour tortilla with the following:2 tomato slicesStrips of cooked thinly sliced chicken, natural ham, beef or ground turkey sausages, (you may also use tuna fish if your toddler may have fish). Top off with a slice of cheese (deli style "real" cheese). Hide some veggies like cooked Broccoli, Carrot Slivers, Onions, Peppers, even Green Beans for example!Broil in oven or toaster oven until cheese is melted. Allow to cool prior to serving

NANA'S CREAMED PEAS & NUGGETS4 cups peas, fresh, frozen (or canned as a last resort)1 cup milk 2 tablespoons flour 2 tablespoons butter salt and pepper to tastepieces of chicken, fish, pork or beefMelt butter in a large sauce pan and whisk in flour- allow to cook for 1 minute. Slowly add milk, whisking to prevent lumps. Add salt, pepper and other spices as desired. Cook until sauce begins to thicken. Add peas, stir and cook until peas are heated through (about 5-7 minutes) Add meat Serve warm alone or over multi-grain toast. **Other veggies may be added if you desire, however - ensure that ratio of veggies equals 4 cups!**

PUPS IN A BLANKETOne pack of all-beef, or turkey all-natural (or tofu) hot dogs Puff pastry dough or Ready-to-Bake Crescent Rolls or Lavash or WrapsVeggies & CheeseDirections: In a skillet, cook the (tofu) dogs until they brown and blister- may boil if using meat dogs, while the dough sits out defrosting. Wrap the dogs in a square of the dough and roll them up like a cigar with veggies & cheese. Cut into smaller pieces to desired Toddler-friendly size. In an oven preheated to 375-400 degrees F, bake the rolled dogs for about 25min. or until they are fluffy and golden brown.Serve with Sweet Potato Fries or Veggie Sticks and Dipping Sauce

TOFU NUGGETS1 package firm tofu - 1/4 cup flour (more or less)1 egg equivalent (2 whites or your favorite sub)1 cup fine dry bread or cracker crumbs (mixtures are fun)1 teaspoon garlic salt - 1 teaspoon paprika - 1 dash or a few grinds of pepperCut tofu into your favorite configuration (my toddler likes fingers). Spread flour on a small plate or flat dish. Beat egg equivalent in ashallow dish. Mix remaining ingredients in shallow dish. Turn eachpiece of tofu in the flour to cover, then into the egg, then crumbs, andthen to the rack. Chilling will help to set the coating, but you can just bake right away. Bake at 350 degrees Ffor 15-20 minutes until crisp. Serve with a dipping sauce

PEANUT BUTTER & BANANA GRILLED SANDWICHWarm frying panLightly butter 2 slices of whole grain breadWhen frying pan has warmed, lay one slice of bread butter-side down and spread with peanut butter and thinly sliced bananasTop with remaining slice of bread; butter side up. Fry and flip sandwich as needed until bread becomes golden and toasted."

TRADITIONAL" GRILLED CHEESEWarm frying pan and take out 2 slices of cheese from the fridgeLightly butter 2 slices of whole grain breadWhen frying pan has warmed, lay one slice of bread butter-side down top with 2 slices of cheese and then top with remaining slice of bread;butter side up. Fry and flip sandwich as needed until bread becomes golden and toasted. Hide meat and/or veggies in there!! Turkey, Chicken, Cooked Broccoli, Carrot Slivers, Onions, Peppers, Tomatoes or even Green Beans for example!

QUICK CHEESY VEGGIE QUESADILLA1 flour tortilla2 slices of cheesechopped cooked veggiesOn the tortilla, spread out the veggies then cover with cheese slicesBake or broil until cheese has meltedIf broiling, watch carefully as cheese may burn quickly!

STUFFED PITAS - The greatest for travel as they act like a plate/bowl!1 whole grain or oat bran pita pocketStuffing such as: cheese, turkey, chicken, peanut butter-n-jelly, hummus, veggiesCut off one "top" portion of the pita to enable openingStuff pita with your choice of ingredientsWarm in toaster oven or microwave if desired (when melting cheesy-veggie pita for example)Serve with fruit slices, yogurt and drink

APPLESAUCE GRAHAM CRACKERSGraham CrackersNatural Applesauce Cinnamon RaisinsWheat GermMix cinnamon, wheat germ and raisins into the applesauce. Spread over the graham crackers. Use any type of fruit purée you wish!Using low salt saltines, low-salt Ritz, pita bread slices, or plain rice cakes as your cracker base is just as good!!

YOGURT CEREAL BARS2 cups corn flakes - 3/4 flour - 1/4 cup firmly packed brown sugar1/2 teaspoon cinnamon - 1/2cup butter or margarine1 cup flavoured yogurt (banana/strawberry etc..) - 1 egg slightly beaten2 tablespoons flour Preheat oven to 350FCombine cereal, 3/4 cup flour, sugar and cinnamon in a small bowl.Cut in butter or margarine until coarse crumbs form.Press 1/2 the mixture firmly into the bottom of a greased 8inch square pan.Mix yogurt, egg and 2 tablespoons flour in another small bowl.Spread over cereal mixture in pan and then sprinkle the remaining cereal mixture on topBake for 30 minutes or until golden brown; cut into bars when cooled.Courtesy of Stonyfield Farms Yogurt

ENERGY BALLS1/4 cup finely grated carrots1/4 cup rolled oats or Granola*1/4 cup raisins1/4 cup wheat germ1/4 cup sunflower seeds1 Tablespoon honey3 Tablespoons peanut butterMix and roll into balls. Easy carrots in the tummy! *Granola makes these Energy Balls more tasty and adds a nice crunch!

TODDLER TRAIL MIX**granolapeanutsraisinsdried fruitscereal rings (Oatie Os, Cheerios, Gorilla Munch, Barbara's Puffins etc. )carob or yogurt chipsroasted soy "nuts"** Mix only those food items that you find appropriate for your Toddler**

HOMEMADE FRUIT JIGGLERS2 cups fruit juice of your choice (100% Natural Fruit Juice Only!)3 tsp powdered gelatin1/4 cup small cubed fruit of your choicePlace 1/4 cup of the juice in a cup; sprinkle gelatin over juice. Stand cup in a small pan of simmering water, stir until gelatin is dissolved.Stir gelatin mixture and fruits into remaining juice in a medium bowl or square/rectangular pan.Refrigerate until firm. Scoop into a cup or cut into shapes to serve. Let your Toddler help with the cutting of the shapes! Break out the cookie cutters and make this a Toddler activity!

DIPPIN SAUCES Peanutty Yogurt Dip (consult your pediatrician about peanut butter!)1 part plain or vanilla yogurt (1/4 cup)1/2 part peanut butter (4 tablespoons)honey to drizzle on topBlueberry Yogurt Dip1 part plain or vanilla yogurt (1/4 cup)1/2 part blueberry puree or 100% natural blueberry preserves (4 tablespoons)honey to drizzle on topHoney of a Hummus1 can drained chick peas (garbanzo beans)1 cup tahini (add more or less until you get the desired consistency)1/4 cup honeyIn a blender or food process or add chick peas, honey and tahini; blend until you get the desired consistencyAppley-Yogurt Dip1 cup plain or vanilla yogurt 1/2 cup Natural applesauceMix yogurt and applesauce and dip in your favorite fruits - some Toddlers even love this for dipping veggies!

FRUIT SALADDice Apples, Peaches, Bananas and Grapes (halve or quarter grapes as needed)Arrange fruits on a plate around a small bowl of plain, spiced or flavoured yogurt for dipping. May be made into a parfait by layering fruits, then yogurt then fruits then yogurt in a small clear glass or bowl. Top with wheat germ or granola

STUFFED APPLES 1 large or medium apple - cored but not peeledStuff apple with peanut butter, raisins, wheat germ and drizzle with honey, top with coconut or crushed granolaDig in with a spoon or have fun trying to eat with your hands! You may wish to microwave the empty cored apple for a few seconds to allow it to soften a bit. This snack will travel well in a lunchbox or to a play date – the "stuffing" will help retard browning of the apple.

APPLE TOPPED WITH BLUEBERRIES AND MUESLIIngredients2 large apples, peeled and remove seeds - cut into wedges 1 cup frozen blueberries 3/4cup mixed fruit muesli (crush if needed for older babies)2 tablespoons maple syrup 50g butter, melted vanilla yogurt to serve (optional) vanilla ice cream or frozen vanilla yogurt if you want to indulge your toddlerPreheat oven to 375F. Line a baking tray with baking paper. Lay apple wedges on baking tray and top with raspberries. Sprinkle muesli over, then drizzle with maple syrup and butter. Bake for 15 minutes, or until tops are golden and fruit tender. Serve apple warm with vanilla yogurt.

CROCK-POT BREAD PUDDING (2 toddler thumbs up from us!!)4 cups French bread cubes, toasted - 2 1/2 cups milk, scalded, cooled slightly2 eggs, beaten - 3/4 cup sugar - 1/4 teaspoon cinnamon - dash nutmegdash salt - 1 teaspoon vanilla extract - 2 tablespoons melted butter1/2 cup raisins, optional (chopped apples are great too!)dessert sauce or whipped cream for garnish Prep:Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve - with Frozen Vanilla Yogurt!

QUICK -N- EASY SMOOTHIE1 cup 100% nothing added fruit juice1 cup plain, vanilla or fruited yogurt (not with fruit on the bottom!) Place yogurt and juice in lidded container/cup and shake until mixed wellPour into Toddler's cup

TOMATO & HAMBURGER1 cup cooked hamburger (use ground turkey for a more healthy meal!)1 1/4 cup cooked macaroni noodles1/2 cup ketchup - add full can of tomatoes instead of ketchup if you like1/8 cup tomato sauce1/2 can tomatoes (stewed tomatoes are nice!)dash Worcester sauce1/3 cup cooked peas1/3 cup cooked carrotsCombine ketchup, sauce, tomatoes and Worcester sauce. add hamburger andnoodles, peas and carrots. Serve warm.

CHICKEN STICKSMaking spicy chicken breasts for dinner and your toddler won't touch it? Try chicken sticks!Thinly sliced strips of chicken breastyogurt - plaincrushed cereal - shredded wheat, cheerios, corn flakes, honey oat cerealRoll chicken strips in yogurt then coat with crushed cereal of your choice. Bake on lightly greased baking sheet at 400 degrees for 20 minutes or until done.Serve with a dippin sauce and the family veggies.

MEAT & EGG DROP SOUPHaving Chicken/Beef/Fish and rice for dinner but your toddler won't eat the meat? Try this easy recipe using what you have already made!2 cups chicken broth1/2 cup cooked rice1 or 2 2 eggs (both whites & yolks), beatenLemon Juice (optional)PepperStir broth & rice together in saucepan, bringing to a boil. Add eggs & continue to stir until eggs have cooked. Add some meat cubes and lemon juice & pepper as desired You may thicken this up by using less broth and more rice to make it a "stew" type dish. Serve with bread and the family veggies.

Stir interest in dinner by making your Toddler's plate more fun. Make a mashed potato snowman using an ice cream scoop to scoop 3 mashed potato balls - corn for eyes, string bean for mouth, carrots for buttons. Arrange the rest of dinner around the "snowman".
Serve your Toddler dinner on a colourful plate and arrange the food in a circle, putting your Toddlers favorite food in the middle.
Break out the dippin sauce during dinner time (try to encourage use of utensils with the older Toddler) and allow your Toddler to dip his foods. Try these ideas as well to stir some interest in dinner!
NOODLE IT!Few Toddlers will resist a plate full of noodles for a meal. Making some noodles to go with the family dinner may be just the thing to get your Toddler to eat her dinner.
CHEESE IT!Grated cheese may be one of the best eating temptations around. Sprinkle cheese on your Toddler's veggies, rice, potatoes and noodles.
SAUCE/DIP IT!Offer dips and sauces with your Toddler's dinner - tempting and very easy to toss on the table!

CHICKEN "NUGGETS"2 chicken breasts - sliced into thin strips (then sliced into cubes if you wish)1 egg or plain yogurtbread crumbs or crushed flaked cerealScramble egg or spoon 4 tablespoons yogurt into a wide bowl. Dip the breasts strips into the egg or yogurt. Roll in the bread crumbs or cereal. Fry gently in pure olive oil (about 1-2 teaspoons) or Bake until golden at the temperature you normally bake at (375F is a good temp)Transfer to plate lined with paper towels, allow to cool and then wrap in foil or plastic wrap, then transfer to freezer. VIOLA, ready to eat chicken nuggets

CHEDDAR & VEGGIE PANCAKES From Grafton Village Cheese2 carrots - 1/4 lb zucchini - 1/4 lb Grafton Cheddar - 6 oz potatoes 2 large eggs 1/4 cup bread crumbs 1/4 tsp salt dash of cayenne peppervegetable oilPeel carrots and potatoes and grate them, along with zucchini and cheddar cheese into large bowl. Stir in eggs, bread crumbs, salt and pepper.Heat about 1/2" vegetable oil in a 10" skillet. Pour in 1/4 cup of batter. Press down with spatula and flatten. Cook until well browned on both sides. Cook as many pancakes at a time as will fit in pan without touching. As each pancake is done remove from pan and set on plate covered with paper towel to drain. Serve hot. Makes approximately 12 cakes. Freezes well!

SWEET POTATO FRIES (These will not be of the same texture as "regular" french fries)Scrub sweet potatoes (approx 6 medium/large ones) clean and/ or peel them if baby cannot handle the skins. Cut into sizes that will suit your needs or, cut into strips that you may then cut down after bakingIn a large bowl, add about 1/4 cup of olive oil. To this you may add:cinnamon, ginger, a pinch of brown sugar, etc.. (we add cinnamon and sometimes a bit of brown sugar).Toss the cut up sweet potatoes into the bowl and stir so that the potatoes are drenched with the olive oil mix. Dump mixture onto a baking sheet, drizzle remaining olive oil over the potatoes on the baking sheet. Stir and swirl the potatoes on the baking sheet before placing in oven. Bake for approx 30-45minutes or until tender at 400F

MEAT BALLS1 pound ground turkey or ground beefbread crumbswheat germ1 eggspices such as garlic, pepper, basil, thyme and/or oreganoMix ground beef with approximately 1 cup of bread crumbs, 1/4 cup wheat germ, 1 egg and the spices you have chosen. Vary the measurements as you blend the ingredients, you may require more/less bread crumbs.Roll into balls, bake at 375F until golden or for about 25-30 minutes. Do not allow these to burn. Cover the pan with tin foil to help prevent burning if need be.Use a small baking pan so you may shake and roll the meatballs around - helps to keep even cooking . Cool, Wrap, Freeze!

"FAST" VEGGIE PANCAKES Hodgson Mills Buckwheat Pancake Mix (http://www.hodgsonmill.com/) WE LOVE Hodgson Mills grain and mixes!!Grated carrotsGrated zucchiniGrated cheese (cheddar, jack, colby - your choice)Prepare buckwheat pancake mix as directed on the box and add 1/4 cup grated carrots and 1/4 cup grated zucchiniFry gently in olive oil until done. Freezes and warms well! You can also add ham, turkey, chicken and/or cheese!

TODDLER "MC-MUFFIN"
12 eggs (yes, you can freeze cooked eggs!)12 English muffins12 slices of cheese (American or light cheddar)12 turkey or 100% natural pork sausages (round)Fry the eggs individually (using a round pancake "cutter" will keep the egg shaped) Fry 3 at a time so that you can toast and prepare the English Muffins – butter toasted English Muffins and prepare with slice of cheese and sausage. Put the cheese over the sausage to help melting.Once eggs are fried, transfer egg to English Muffin on top of the cheese and sausage and close the sandwich.Repeat until you have 12 Toddler "McMuffins". Freeze and thaw before warming

SWEET POTATO PANCAKES2 tbsp unsalted butter, melted1/2 cup cooked sweet potatoes, mashed 1 egg 1/3 cup all-purpose flour (use graham flour for a nice taste!)1/2 tsp baking powder1/4 cup milk (or more)Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir in 1 tbsp butter. The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mixPlace a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes. Using a spatula, flip the pancakes and cook another 2 minutes.Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freezes Well!

SWEET POTATO "PANCAKES" 1 cup basmati rice - 1 1/2 pounds of Sweet Potato (orange not white ones!)3/4 cup frozen baby peas - 3/4 cup zucchini 1/3 cup fresh breadcrumbs - 1 tablespoon ground cumin 1 garlic clove - 1 egg 2 tablespoons fresh flat leaf parsley salt & freshly ground black pepper olive oil Cook the rice in a large saucepan of water (typically 2 cups of water per 1 cup rice)Chop & steam or boil the sweet potato until tender, drain well. Mash until almost smooth. Cut the zucchini into small dices - add zucchini and all other ingredients to mashed sweet potato and mix well, season with salt & pepper if desired. Divide the mixture into equal portions and cook in lightly oiled frying pan for approx. 3 minutes each side, Drain on paper towel. Great warm or cold!

Chicken Divine

2 cups thawed broccoli
2 cups chicken cooked and cube

Sauce:
2 cups miracle whip
2 can Cream of Chicken
1 teaspoon curry powder
2 teaspoons lemon juice

Sprinkle cheese on top and cook at 350 for 30 minutes.

Chicken Enchillada Soup

1 can Fiesta Nacho Cheese Soup
1 can Cream of Chicken
2 3/4 cup Milk
3-4 Chicken Breasts, cooked and cubed
1 10 oz can Enchillada Sauce
1 4oz can Chopped Green Chilis
2 large cans diced tomatoes

Mix and Heat or cook in crock pot. May add cooked potatoes, corn, kidney or black beans, tomatoes, etc. Top with cheese, sour cream, and tortilla chips.

Potato Casserole

1 large bag frozen hash browns or
6-8 boiled potatoes
1 (12 oz) carton sour cream
1/2 stick margarine
1 can cream of chicken soup
1 teaspoon onion powder
1 (1 lb) package shredded cheese

Melt sour cream, margarine, and chicken soup in a sauce pan over medium heat. Add onion powder. Pour hash browns into 13×9 baking dish. Pour in melted mixture and stir to coat potatoes. Cover with shredded cheese. Cover with foil and bake at 325°F for 55 minutes. Take out and cover with 1 cup corn flakes. Remove foil and bake for additional 5 minutes.

Cranberry Pistachio Biscotti

1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cherries or cranberries
1 - 1 1/2 cups pistachio nuts

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes (or longer), or until dry; cool.

6. Dip in white chocolate (Guittard white baking chips)

B Family

Mountain Man Breakfast (Mom B)

1 (lb) pre-cooked ground sausage
1 (16 oz) bag hash browns
1 dozen eggs
1 (16 oz) bag shredded cheese

Layer in 9×13 dish. First, sausage, next hash browns, third eggs, and cover with cheese. Bake at 350°F for 1 hour.

Keithey Cake (Grammy Ball) Devil’s food cake (follow directions on box) 2 Jiffy fudge icing mixes 1 pint whipping cream Bake cake in (2) 9” round pans. Cut both cakes in half (horizontally). Cut cream-fudge mixture in quarters. Spread cream and icing mixture on each layer then stack on top of each other. Last quarter is spread on top, making a 4-layer cake. Drizzle top with Hershey’s chocolate syrup.

Oatmeal Cookie Bars (Grammy Ball) ¾ cup shortening 1 cup brown sugar ½ cup white sugar 1 egg ¼ cup water 1 teaspoon vanilla 1 cup flour 1 teaspoon salt ½ teaspoon baking soda 3 cups oats Cream wet mixture. Add dry mixture. Once well mixed, stir in oats. Spread in glass dish and bake at 350°F for 20-25 minutes. Cool and cut.

Coconut Milk Ice Cream

1 can coconut milk, chilled

1/4 cup sweetener (agave nectar, sugar, molasses, pure maple syrup, honey, etc)

Award-Winning Chili

Award-Winning Chili Recipe from our ward Halloween Party

1 onion, chopped
1 green pepper, chopped
1-2 lbs ground beef
2 large cans stewed tomatoes (add more if you like)
1 can kidney beans, drained
1 can great northern beans, drained
1 can black beans, drained
2 cans corn, drained
2 Tbsp beef bouillon
1 packet taco seasoning

In large pot, brown beef. Remove from pot and set aside. Saute onion and green pepper to fork tender. Add bee back to pot. Continue to add remaining ingredients. Simmer down for an hour. If you like more juice, add water. For each additional cup of water you add, add an additional Tbsp of beef bouillon.

Yummy Lasagna

Yummy Lasagna

1lb ground beef (cook with Tbsp garlic, 1/4 cup dried onion, 1 tsp salt, and 1/2 tsp pepper)
2 Sausage links
2 26 oz jars of Prego's Six Cheese Spaghetti Sauce
45 oz Miceli's Lite Ricotta Cheese
5 eggs
2 cups cheese (Kirkland mozzarella and cheddar cheese)
18 pieces Lasagna noodles (1/2 healthy harvest whole wheat blend and 1/2 normal)
2 c blended spinach
1 tsp parsley

The spinach goes in with the meat and about a 1/2 cup of cheese goes in with ricotta mixture. Layer and put most of the cheese on the top. Cover with tin foil and bake at 350 for 45 min.

Chocolate Truffle Loaf with Raspberry Sauce

Chocolate Truffle Loaf with Raspberry Sauce

2 cups heavy cream, divided3 egg yolks, slightly beaten2 (8 ounce) packages Baker's Semi Sweet Chocolate1/2 cup Karo Light or Dark corn Syrup1/2 cup butter1/4 cup confectioners' sugar1 teaspoon vanilla extract

Raspberry SauceLine an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Mix 1/2 cup of the cream with egg yolks.In a 3-quart saucepan stir chocolate, corn syrup, and butter over medium heat until melted. Add egg mixture. Cook for 3 minutes, stirring constantly. Cool to room temperature.Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with sauce.

Raspberry Sauce1 (10 ounce) package frozen raspberries, thawed and strained1/3 cup Karo Corn syrupIn blender puree raspberries. Stir in corn syrup.

Nachos

Corn and Blue tortillas, cheese, black beans, chopped green chilis, salsa. Melt in microwave.

Thai Curry

See recipe on back of Thai Kitchen brand Red Curry Paste.

Potato Dish

Potatoes, chicken, tomatoes, cheese.

Strawberries

Tin Foil Dinners

Caramel Apples

Caramel, White and Milk Chocolate, Peanuts, Butterfingers, Graham Crackers, M & M's, Toffee Bits

First Solids

Rice cereal goes down better with a little banana mixed in.

Holidays

Birthday Shish-Ka-Bobs
2 pounds stew meat
1 pound skinless chicken
2 large peppers
3 large tomatoes
½ pound mushrooms
2 medium zucchini
3 ears corn
2 cans onions
2 cans potatoes
Marinade:
1 cup vegetable oil
¼ cup vinegar
4 tablespoons lemon juice
2 tablespoons dry mustard
2 tablespoons garlic or onion salt
1 teaspoon sugar
2 teaspoons poultry seasoning
2 tablespoons worcestershire
1 tablespoon salt and pepper

Marinade over night and grill on skewers.


Mallow Topped Sweet Potatoes
2 (15 oz) cans sweet potatoes
¼ cup butter
¼ cup orange juice
½ teaspoon cinnamon
2 cups large marshmallows

Mix together potatoes, butter, juice, and cinnamon. Place in cooking dish and top with marshmallows. Cook at 375°F until top is browned.


Creamed Turkey
3½ pounds turkey
1¾ turkey stock
4 tablespoon butter
⅓ cup flour
1½ cups whole milk
1 tablespoon lemon juice
Salt and white pepper to taste
2-3 pinches nutmeg

Mix and cook in Dutch oven.


Blueberry Cream Salad (Paula)
1 (3 oz) package lemon gelatin
1 cup boiling water
1 can (1.5 lb) blueberry pie filling
2 tablespoons lemon juice
½ cup sour cream
1 tablespoon sugar

Dissolve gelatin in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill till partially set. Spoon half the gelatin mixture into an 8×4 loaf dish. Chill till set. (Keep remaining gelatin at room temperature.) Combine sour cream and sugar. Spread evenly over gelatin in loaf dish. Chill. Top with layer of remaining gelatin. Chill for 4 to 5 hours or overnight till firm. Makes 6 to 8 servings. (Double recipe for larger groups).


Pumpkin Chocolate Chip Bread (Lizzie)
3 cups sugar
4 eggs
½ teaspoon baking powder
2 teaspoons soda
1½ teaspoons salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
⅓ cup water
1 cup oil
3½ cups flour
1 (15 oz) can pumpkin
1- 1½ cups chocolate chips

Mix. Add chocolate chips and bake at 325°F for 55 minutes.


Sweet Pumpkin Spread
1 (8 oz) container cream cheese
¾ cup canned pumpkin
¼ cup sweetened condensed milk
1 teaspoon vanilla
½ teaspoon pumpkin pie spice
½ cup pecans

Cream ingredients together. Store in glass jar.


Pumpkin Upside-Down Cake (Chele)
3 large eggs
1 large can pumpkin
1½ cups sugar
1 (13 oz) can evaporated milk
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon ginger
1 yellow cake mix
¾ cup margarine
1 cup pecans or walnuts

Slightly beat eggs. Add pumpkin, sugar, milk, and spices. Mix. Pour into 9×13 pan and sprinkle dry cake mix evenly over mixture. Drizzle margarine on top. Bake at 350°F for 30 minutes Serve hot with cream.


Pumpkin Cheesecake
1 Graham cracker crust
1 (4 oz) package cream cheese
1 tablespoon milk
1 tablespoon sugar
1 (8 oz) container cool whip
1 cup cold milk
2 small packages instant pudding
1 (16 oz) can pumpkin
1 teaspoon cinnamon
½ teaspoon ginger

Mix together cream cheese, milk, and sugar and spread over crust. Spread spices, milk, pudding, and pumpkin mixture over cream cheese layer. Chill for 4 hours and garnish with remaining whipped cream.


Pie Crust
2 cups sifted flour
1 teaspoon salt
1¾ cups shortening
1 egg
1 tablespoon sugar
1 tablespoon vinegar

Mix flour, salt, and shortening. Then mix egg, sugar, vinegar, and 1 cup water. Lastly, combine both mixtures. Refrigerate for 20 minutes.


Pie Crust
2 cups + 4 tablespoons flour
1 teaspoon salt
⅔ vegetable oil
4 tablespoons cold water

Mix flour and salt. Add oil and mix until pea size. Sprinkle in water 1 tablespoon at a time. Divide dough in half and roll out. Bake at 475°F for 8-12 minutes.


Pie Crust (for Crunch Apple Pie)
4 cups flour
2 teaspoons salt
1¾ cups shortening
1 tablespoon vinegar
1 egg, well-beaten
½ cup cold water
1 tablespoon sugar

Combine flour, salt, and shortening. Blend with pastry knife. Combine vinegar, egg, water, and sugar. Toss with dry ingredients. Refrigerate for 20 minutes. Makes (4) 9” crusts.


Crunch Apple Pie (Miriam)
Filling:
⅔ cup sugar
6-8 apples peeled and sliced (Granny Smith or Mountain Land)
1 teaspoon cinnamon or nutmeg
Top Crust:
½ cup butter
1 cup flour
½ cup brown sugar, packed

Line pie pan with crust and fill with apple filling. Mix together top crust until it crumbles, then sprinkle over top of pie. Bake at 450°F for 15 minutes then reduce heat to 350°F and bake for another 45 minutes.


Pecan Pie
1 cup sugar
½ cup corn syrup
¼ cup butter
3 eggs
½ teaspoon vanilla
⅛ teaspoon salt
1 (5 oz) package pecans

Mix sugar and butter together. Add eggs one at a time. Mix in vanilla, salt, and syrup. Place pecans in crust and pour mixture over them. Bake at 350°F for about an hour.


Strawberry Rhubarb Pie
1½ cups sugar
2 tablespoons tapioca
¼ teaspoon salt
2 cups (½” cut) rhubarb
2 cups strawberries
1 egg yolk, slightly beaten

Combine ingredients and place in pie pan. Bake covered for 30 minutes and uncovered for 10-15 minutes at 425°F.


Jell-O Popcorn Balls
1 cup corn syrup
Add 1 small box Jell-O
½ cup sugar
4 quarts popped popcorn

Heat over medium heat until boiling. Pour over popcorn. Cool. Form.


Carmel Corn (or Balls)
2 sticks butter
2 cups brown sugar
½ cup light or dark corn syrup
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
6 quarts popped popcorn

Melt butter. Add sugar, corn syrup, and salt. Browning to a boil and stir constantly 1-2 minutes Remove from heat, add soda and vanilla. Pour over popcorn and mix well. Can add nuts or M&M’s.


Fruit Dip (Mom)
2 (12 oz) containers yogurt
1 (4 oz) package cream cheese
1 (8 oz) container cool whip
1 tablespoon powdered sugar

Mix cream cheese and sugar until creamy then add cream and yogurt.


Orange Julius
1 cup orange juice
1 cup milk
⅓ cup sugar
½ teaspoon vanilla
1 egg (optional)
6 ice cubes

Blend in mixer and serve.


Punch
1 container Sherbet
1 liter 7-up
1 cup mashed fruit

Keep cold.


Hot Spiced Cider
1 quart apple cider
3 tablespoons brown sugar
Orange and lemon peels, grated
Cinnamon, allspice, and cloves

Add spices to taste and serve warm.


Wassail
2¼ cups sugar
4 cups water
2 cinnamon sticks
8 allspice berries
10 cloves
1 can concentrated orange juice
1 cup lemon juice
8 cups cider

Boil sugar and water for 5 minutes. Cover for 1 hour then add cloves, cinnamon sticks, and allspice berries. Just before serving, add orange juice, lemon juice, and cider.


Cranberry Nut Bread
2 cups flour 1 cup sugar 1½ teaspoons baking powder ¾ cup orange juice
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon grated orange peel
2 tablespoons melted butter
1 beaten egg
1¼ cups chopped cranberries ½ cup chopped nuts

Mix dry ingredients together. Mix with orange peel, egg, butter, and juice. Add cranberries and nuts. Grease pan. Bake at 350°F for 1 hour.


Zucchini Bread
2⅔ cups sugar
⅔ cup shortening
3 cups zucchini
⅔ cup water
4 eggs
3⅓ cups flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
2 teaspoons vanilla
½ teaspoon baking powder

Bake at 350°F for 60-70 minutes.


Miriam’s Christmas Tree Bread
1¾ cups warm water
½ cup sugar
1 package dry yeast (2 tbsp)
2 teaspoons salt
¼ cup vegetable oil
5 cups flour
Filling:
1 (8 oz) package cream cheese
8 tablespoons margarine
1 teaspoon vanilla
2 cups powdered sugar

Mix well!
In large bowl combine yeast, warm water, and sugar. Let rest for a few minutes to proof yeast. Knead for 5 minutes. Roll out on back of large cookie sheet. Spoon out filling in shape of a tree. Fold tight upper corner over and add more filling. Fold left corner. Do same with trunk cutting off extra dough. Slit sides, alternating slits. Twist each piece, one turn. Bake at 350°F for 15 minutes until golden brown. Pour glaze on top. Sprinkle with candy decorations.


Bread Pudding
5 large split rolls or slices of bread (add 1 cup more milk if bread is dry)
1/3 cup raisins
4 tablespoons butter
Mix together:
2 cups milk
2 eggs
½ cup sugar
½ teaspoon salt
1 teaspoon vanilla

Layer 5 split rolls into a baking dish. Add raisins and butter. Pour remaining mixture over it. In casserole dish, sprinkle with cinnamon, and Bake at 325°F for 1 hour.


Yorkshire Pudding
1 cup flour
½ teaspoon salt
½ cup milk
½ cup water
2 eggs

Preheat oven to 400°F. Ingredients must all be at room temp or they will not puff. Mix flour with ½ teaspoon salt. Make a well in the center into which pour: ½ cup milk. Stir in the milk. Beat eggs until fluffy. Beat eggs into batter. Add ½ cup water. Mix the batter well until large bubbles rise to the surface. You may permit this to stand covered and refrigerated for 1 hour and then beat again. Have 9×12 pan or muffin tins containing ¼”melted butter. Pour batter ½” high. Bake 20 minutes Reduce heat to 350°F and bake 10-15 minutes longer. Serve warm.


Yorkshire Pudding (simplified)
1 cup flour
½ teaspoon salt
1 cup milk
2 eggs

Mix and cook at 425°F for 30-45 minutes.


Prime Rib Roast
8 pounds rib roast
1 onion
1 teaspoon salt
1 teaspoon pepper

Let stand at room temperature for at least 1 hour before cooking. Preheat over to 375°F. Rub meat with salt, pepper, and onion. Place in shallow roasting open and do not cover or add water. Cook just 1 hour and turn oven off. Do Not open door at any time until ready to server. Regardless of the length of time the meat has been in the oven, 30 minutes before serving, turn oven on again.


Florentine Roast
3 pounds center-cut pork loin
4 cloves minced garlic
4 teaspoons rosemary
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon pepper

Place in a roaster and cook for 10 minutes at 450°F and for 45-80 minutes at 155°F.


Hallacas
1 pound masaharina
1 teaspoon salt
4 cups water
1 teaspoon sugar
⅓ cup vegetable oil
Filling:
1 pound pork
2 cups water
1 tablespoon vegetable oil
2 large onions
5 green onions
4 teaspoons salt
¼ teaspoon cumin
6 Italian tomatoes
2 bulbs garlic
1 green and 2 red peppers
1 tablespoon vinegar 2 hot peppers

*banana leaves are best but corn husks work.
Soak leaves in water and separate. Lay a square of aluminum foil under leaf to avoid leakage of filling. Garnish with sliced boiled eggs, and olives. Cut meat into chucks and boil ½ hour with ½ part salt. Chop vegetables and mix. Mash garlic. Take meat out and chop fine. Fry vegetable with seasonings. Boil in water for 15 minutes and add meat. Cook 15 minutes Add vinegar, picante, and masaharina. Cook until thick. Put balls of masa on 12×12 leaves and spread. Fill. Add garnishes, wrap, and tie. Boil 1½ hours in salted water.


Buche de Noel
2 cups flour
1 cup sugar
2½ teaspoons baking powder
¾ teaspoon salt
1 cup milk
½ teaspoon rum flavor
½ cup butter
3 eggs

Grease and flour loaf pan. Mix dry ingredients. Blend in the rest. Bake at 350°F for 1-1½ hours. Remove from the pan and trim off edges to make a log and cut lengthwise into 2 layers. Reassemble with French silk frosting. With some of the trimmings make a branch and secure on top. Frost edges of log with mocha frosting and rest of log with silk. Make lengthwise markings with a fork to resemble bark.

French silk Frosting:
Melt 3 squares of baking chocolate
Add 3 cups powdered sugar
¾ cups soft butter
1 egg
1 teaspoon vanilla. Beat till fluffy.

Mocha Frosting: Mix 1 teaspoon instant decaffeinated coffee in 1 teaspoon hot water. Add 1 cup powdered sugar.
Sugar Cookies
1 cup sugar
1 cup butter (softened)
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups flour
1½ teaspoon baking powder
½ teaspoon salt

Combine sugar, butter, milk, vanilla, and egg well. Add rest of ingredients and chill. Roll dough out onto floured surface approx ⅛” thick and cut with floured cookie cutters. Bake on un greased cookie sheet at 400°F for 8-10 minutes until edges are light golden brown. Cool and decorate.

Frosting: 4 cups powdered sugar, ½ cup shortening, 5 tablespoons milk, 1 teaspoon vanilla, extract food coloring (optional).


Date-Nut Pinwheel Cookies
½ teaspoon salt
2 cups brown sugar 3½ cups flour
1 cup shortening or margarine ½ teaspoon baking soda
3 eggs
1 teaspoon vanilla
Filling:
2 cups chopped dates
⅓ cup sugar
⅔ cup water
⅔ cup chopped pecans or walnuts

Cream shortening and sugar. Add vanilla and eggs. Add dry ingredients and mix well. Chill 1 hour. On floured wax paper, roll out until ½” thick. Spread filling on top and roll up like jelly roll. Freeze or chill. Cut into THIN slices and bake 350°F until lightly browned.


Russian Teacakes
1 cup butter
½ cup powdered sugar
1 teaspoon vanilla
2¼ cups flour
¼ teaspoon salt
¾ cup chopped pecans

Mix butter, sugar, and vanilla. Add rest of ingredients. Chill. Roll dough in 1” balls. Bake 400°F for 12-15 minutes until set but not browned. Remove from oven and let cool. Shake in bag of powdered sugar to coat.


Nutty Waffle Cookies
¼ cup butter ⅓ cup brown sugar 1 egg 2 tablespoons milk ⅔ cup flour ½ teaspoon baking powder
Frosting:
½ cup powdered sugar
10 drops vanilla
2-3 teaspoons milk
⅓ cup pecans or peanuts

Cook in waffle iron on medium.


Shoofly Pie (Dad)
½ cup molasses 1 cup brown sugar
1 cup boiling water ¾ cup butter
1½ cups flour
1 teaspoon baking soda
1 pinch salt ½ teaspoon cinnamon

In a medium bowl, dissolve the soda in the molasses and stir until it foams. Stir in the boiling water and pinch of salt. In a separate bowl, mix the flour, cinnamon, brown sugar and butter into crumbs. Pour ⅓ of the molasses mixture into an unbaked 9”crust. Sprinkle ⅓ of the crumbs over the molasses mixture and continue alternating layers, finishing with the crumbs on top. Bake at 375°F 30 minutes or until the crust and crumbs are golden brown.


Gingerbread Cookies (Scovil Bakery, Nauvoo)
1 cup sugar
1 cup sorghum or molasses
¾ cup lard
½ cup hot water
Add 2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1½ teaspoons ginger
6 or 7 cups flour-(use ⅓ whole wheat)

Combine sugar, molasses, lard, and water. Mix in eggs then gradually mix in dry mixture. Refrigerate dough. Roll out and cut with cookie cutter. Bake at 350°F for 10 minutes.

Gingerbread House Icing: 2 egg whites (room temp), 2 pounds powdered sugar, and ½ teaspoon cream of tartar. Beat for 7-10 minutes. Keep icing covered with a damp cloth when not using.


Anise Almond Biscotti
1 cup sugar
1 cup toasted almonds, sliced
½ cup butter, melted
2 tablespoons crushed anise seeds
1 tablespoon anise extract
1 tablespoon water
1 teaspoon vanilla
3 medium eggs
2¾ cups flour
½ tablespoon baking powder

Toast almonds at 350°F until beginning to brown. In a large bowl combine sugar, almonds, butter, anise seeds, anise extract, water, and vanilla. Beat in eggs, one at a time. In a medium bowl, combine flour and baking powder and stir into anise mixture. Cover and refrigerate for 3 hours. Divide dough in halves or thirds. On a well-floured surface, shape into logs. Transfer logs to parchment paper-lined baking sheet and bake at 375°F for 20 minutes or until lightly browned. Cool on a rack for at least 5 minutes. Cut logs on the diagonal into ¾” slices. Return slices to baking sheet and bake for another 15 minutes or until desired crispiness. Makes 36.


Caramel
1 can (14 oz) sweetened condensed milk
1½ cups real butter
1½ cups white sugar
1½ cups brown sugar
1½ cups light corn syrup

Combine all ingredients in a large heavy pan. Stirring constantly, browning to a boil over medium heat. Continue to stir candy, and depending upon the final use of the caramel, cook to the following stages: cook to firm to hard ball stage (about 250-265°F). Test caramels by dropping a small amount of syrup into cold water. Work candy between the fingers, testing desired firmness, candy should keep its shape. Pour candy into a shallow buttered pan (Pam sprayed waxed paper) and allow to cool. Cut into bite size pieces, wrap individual pieces in wax paper.


Velveeta Cheese Fudge
1 pound butter
1 pound Velveeta cheese
4 pounds powdered sugar
1 cup cocoa
1 teaspoon vanilla
¾ cup chopped nuts

Melt butter and cheese (cut into small pieces), stirring occasionally until smooth. Mix sugar and cocoa. Add cheese mixture, vanilla, and nuts. Spread into 2 ungreased 9×12 pans. Chill.


Cheese Ball (Target)
30 pounds Philidelphia Cream Cheese
3/4 Cup Bon Appetite (McCormick)
6-7 Cups Green Onion

Mix, then roll in sliced almonds.


Cheese Ball
1 (8 oz) package cream cheese
1 (5 oz) jar Roka cheese spread
1 (5 oz) jar Old English cheese spread
1 teaspoon onion juice
2 teaspoons worcestershire sauce
¼ cup parsley
½ cup chopped nuts

Combine all but nuts. Mix well and form a ball. Roll in nuts.


Paper Maché
2 cups cold water
1½ –1¾ cups flour
Newspaper slips

Paint or otherwise decorate when finished.


Peanut Butter Play Dough
1 cup peanut butter
1 cup syrup
1½ cups powdered sugar
1¼ cups powdered milk

Mix, play, and eat.


Kool-Aid Play Dough
2½ cups flour
½ cup salt
2 packages dry, un-sweetened Kool-aid
2 cups boiling water
3 tablespoons oil

Mix dry ingredients together in bowl. Heat water and mix with oil. Pour into dry mixture and knead until smooth. Play!


Dough Art
⅛ cup tempera paint
½ cup hot water
½ cup salt
1 cup flour

Mix paint with water. Add salt. Mix 2 minutes in blender. Put flour in bowl. Pour water and salt. Stir. Knead. Bake at 225°F for 15-20 hours.

Desserts

Toll House Chocolate Chip Cookies
2½ cups flour
1 teaspoon vanilla
2 eggs
1 cup butter
¾ cup sugar
¾ cup brown sugar
1 teaspoon baking soda
1 teaspoon Salt
1¾ cups chocolate chips
1 cup chopped nuts

Blend vanilla, butter, and sugar well. Add in eggs one at a time. Mix well then blend in dry ingredients. Add chocolate chips and nuts (optional). Bake at 375°F for 9-12 minutes.


Oatmeal Chocolate Chip Bars
1½ cups packed brown sugar
1 cup shortening
2 tablespoons molasses
2 teaspoons vanilla
2 eggs
3 cups oats
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup nuts
¾ cup semi-sweet chocolate chips

Blend wet ingredients well then mix in dry ingredients. Bake at 350°F for 20-25 minutes.


Cool Whip Cookies
½ box vanilla wafers
1 (12 oz) container cool whip
1 large Hershey almond bar (chopped)

Mix ingredients together and stick in the freezer to solidify.


Cheesecake (Mom)
Crust:
1 cup crushed graham crackers
2 tablespoons melted butter
3 tablespoons sugar
¼ teaspoon cinnamon
Filling:
3 large cream cheese packages
6 eggs,separated
1 cup sugar
2 tablespoons flour
1 cup sour cream
1 teaspoon lemon juice
1 teaspoon vanilla

Beat cream cheese and yolks until creamy. Beat in sugar, flour, sour cream, lemon juice, and vanilla. Whip egg whites to short peaks and fold into cheese mixture. Place in 9” spring form pan. Bake at 325°F for one hour. May top with berries, chocolate, etc.


Chocolate Banana Bobs
4 bananas
2 tablespoons shortening
¾ cup semi-sweet chocolate chips
½ cup chopped nuts

Peel bananas and cut into 2 pieces each. Insert wooden sticks into each. Place on a baking sheet and freeze for 2 hours. Melt shortening and chocolate. Dip bananas then roll in nuts. Place on wax paper and put back in freezer. Remove from freezer 15 minutes before serving.


Creamy Pudding Chillers
1½ cups cold milk
1 package Jell-O instant pudding
1 cup cool whip

Spoon into 5-oz paper cups and freeze with popsicle stick.


Flan (Dad)
Caramelize ⅓ cup sugar in pan
8 egg yolks
3 egg whites
2 large cans evaporated milk
2½ cups sugar
2 teaspoons vanilla

Bake at 325°F for 1½ hours.


Raspberry Upside-Down Cake (Aunt Marna)
1 package white cake mix
3 cups fresh raspberries/ strawberries
1 cup sugar
1½ cups whipping cream

1) Grease and flour (2) 9 ½" round cake pans
2) Prepare cake mix as directed except reduce water to 1 cup. Pour into pan.
3) Sprinkle 3 cups berries over batter. Sprinkle with sugar. Pour cream on top.
Bake at 350°F for 1 hour, immediately invert. Serve warm with dollop of cream and garnish with more berries.


Brule Chocolate Sauce (Aunt Marna)
2 squares baking chocolate
⅔ cup boiling water
2 cups sugar
3 tablespoons butter
4 tablespoons dark corn syrup
½ teaspoon salt
1 teaspoon vanilla

Melt chocolate and butter on low heat. Add all ingredients but vanilla. Bring to low boil. Simmer for 30 minutes. Add vanilla. Syrup should be slightly chewy.


Cream Cheese Frosting
1 (8oz) package of cream cheese
1 stick softened margarine
1 tablespoon vanilla
3 cups powdered sugar

Mix cream cheese and margarine together. Add vanilla, and then gradually add powdered sugar.

Scottish Shortbread
1 cup butter
½ cup powdered sugar
2 cups flour
¼ teaspoon salt

In a large mixing bowl, cream the butter and the sugar. Slowly add the flour and salt, mixing well. Roll out dough with a rolling pin until it is ¼ inch thick. Cut into desired shapes using cookie cutters. Place on cookie sheet and prick with a fork. Bake 5-8 minutes at 350°F.


Mud Hen Bars
½ cup butter
1 cup sugar
1 egg and 2 yolks (beat)
1½ cup flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup chopped nuts
1 cup miniature marshmallows
½ cup chocolate chips
2 egg whites (beat)
1 cup brown sugar
Spread egg and sugar on top

Cream butter and sugar. Add in eggs. Mix in flour, powder, and salt. Spread mixture into a greased pan. Top with nuts, marshmallows, and chocolate chips. Mix together egg whites and brown sugar to drizzle on top. Bake at 350°F for 30 minutes.


Sundy’s Sandies
1 cup butter
⅓ cup sugar
2 teaspoons water
2 teaspoons vanilla
2 cups flour
1 cup pecans
1 teaspoon cinnamon

Chill for 3 hours. Shape into balls. Bake at 325°F for 20 minutes. Roll in powdered sugar.


Aunt Barbie's Oatmeal Cookies
¾ cup Crisco
1 cup brown sugar
½ cup white sugar
2 eggs
½ cup water
2 teaspoons vanilla
2 cups flour
2 teaspoons salt
1 teaspoon baking soda
6 cups oatmeal
Add: chocolate chips, nuts, raisins (optional)

Bake at 350°F for 12 minutes.


Marna's Carrot Cake
2 cups sugar
1 cup oil
3 eggs
2 cups flour
2 teaspoons soda
2 teaspoons cinnamon
2 large jars baby food (carrots)
1 (13 oz) can crushed pineapple
Raisins, walnuts, or coconut (optional)

Mix and bake in 9×13 at 350°F for 40-55 minutes.


Chocolate Chip Bundt Cake
1 Duncan Hines fudge cake mix
¾ cup vegetable oil
¾ cup sour cream
4 eggs
1 package instant chocolate pudding

Beat ingredients for 2 minutes. Add 1 package chocolate chips then bake at 350°F for 50 minutes.


Puppy Chow
1 large box rice chex
1 cup chocolate chips
1 cup creamy peanut butter
1 stick margarine
2 cups powdered sugar
1 paper bag

Combine ingredients and mix in paper bag. Pour into a bowl to serve.


Pie Innards (Mary Alice)
1 cup sugar
¾ cup water
1 small box Jell-O (match flavors)
2 heaping cups fruit

Mix sugar, water, and Jell-O together and cool until really thick. Add in fruit. Pour into a pie shell and bake at 350°F for 30 minutes.


Great Grandmother Agnes's Brownies
2 squares unsweetened chocolate
1 stick butter
2 eggs
1 cup sugar
1 cup flour
1 cup nuts
1 teaspoon vanilla

Melt and mix chocolate and butter. Beat eggs, than add sugar and chocolate mixture. Add flour, nuts, and vanilla. Bake at 350° F for 30 minutes.


Butterfinger Bars (Grammy)
1 stick margarine
2 cups peanut butter
2 cups powdered sugar
4 cups Rice Crispies
1 (16 oz) bag chocolate chips

Melt margarine and peanut butter over stove. Cool than add in sugar and crispies. Place in pan and spread chocolate on top. Freeze then cut.


Hershey's Double Chocolate Mint Dessert (Mom)
1 cup flour
1 cup sugar
½ cup butter
4 eggs
1½ cups Hershey’s syrup
Mint topping:
2 cups powdered sugar
½ cup butter
1 tablespoon water
½ teaspoon mint
3 drops green color

Chocolate topping:
6 tablespoons butter
1 cups semi-sweet chocolate chips

Mix and bake brownie mix at 350°F for 30 minutes.


Bimi's Buster Bars
1 (12 oz) package Oreo cookies
½ gallon chocolate ice cream
1½ cups dry roasted peanuts
2 cups powdered sugar
1 (13 oz) container carnation milk
⅔ cup chocolate chips
½ cup butter
1 teaspoon vanilla

Crush Oreo’s and spread in a 9×13 pan. Soften ice cream and spread on top. Sprinkle with peanuts. Cover and freeze. Next, combine sugar, milk, chocolate chips, and butter, and boil gently for 8 minutes. Add vanilla. Cool and spread on ice cream. Freeze.


Fruit Cobbler (Mom)
1 cup sugar
¼ cup margarine
1½ cups flour
2 teaspoons baking powder
1 cup milk
¼ teaspoon salt
3 cups fruit

Cream butter and sugar. Add flour, powder, milk, and salt. Pour into dish. Add fruit. Sprinkle with ¼ cups sugar then pour 2 cups boiling water over all. Bake at 350°F for 1 hour.


Black Bottom Cupcakes (Tammy)
Cake batter:
1½ cups flour
1 cup sugar
¼ cup cocoa
½ teaspoon salt
1 teaspoon soda
1 cup water
⅓ cup oil
1 tablespoon vinegar
1 teaspoon vanilla
Cream filling:
1 (8 oz) package cream cheese
1 egg
⅓ cup sugar
⅛ teaspoon salt
1 cup chocolate chips

For cake batter, mix together dry ingredients, then add in wet ingredients. For filling, cream together all ingredients then stir in chocolate chips. Fill tin with ⅓ cup chocolate cake batter and top with a teaspoon of cream filling. Bake at 350°F for 12-15 minutes.


Grammy's Éclair Cake
1 cup water
1 stick butter
1 cup flour
4 eggs
1 (8 oz) package cream cheese
3 (3½ oz) vanilla instant puddings
3 cups milk
1 (8 oz) container cool whip
Chocolate shell spread

Bring water and butter to a boil. Cool. Mix in flour then add eggs 1 at a time. Bake in a 9×13 pan at 350°F for 25 minutes and cool completely. For topping, mix together cream cheese, pudding, and milk. Spread over crust. Top with cool whip and chocolate shell.


Apple Crisp
8 apples
¼ cup water
1 cup flour
1½ cups oatmeal
¾ cup brown sugar
1 teaspoon cinnamon
½ cup margarine

Place apples and water in 8” dish. Combine flour, oatmeal, sugar, and cinnamon. Add margarine and blend until crumbly. Spread over apples. Bake at 350°F for 45 minutes.


Mud Pie (Tammy)
3 cups chocolate ice cream
¼ cup hot fudge sauce
Freeze ½ hour
3 cups vanilla ice cream
Sprinkle with 8 (oz) chopped Heath bar
Drizzle ¼ cup hot fudge and/or caramel sauce
Freeze for 30 minutes
Spread whipped cream on top
Top with crushed Oreo, cherries and nuts (optional)

First make the crust by combining 1½ cups Oreos with 3 tablespoons melted butter. Mix and press in 9” spring form pan. Bake at 350°F for 8-10 minutes. Cool then spread on toppings.


Dirt Cake
1 (20 oz) package Oreos
¼ cup margarine
1 (8 oz) container cream cheese
1 cup powdered sugar
Add: (12 oz) Cool-whip
Add 2 small packages vanilla pudding mixed with 3 cups milk

For full effect, pour mixture into a clean planting pot and stick fake flowers and gummy worms in it.


German Chocolate Coconut Pecan Frosting (Mom)
1 cup sweetened condensed milk
3 egg yolks
1 teaspoon vanilla
½ cup butter

Cook and stir over medium heat. Add 1⅓ cups coconut and 1 cup pecans. Spread over cake.


No Bake Chocolate-Oatmeal Cookies
¼ cup peanut butter
2 tablespoons cocoa
½ stick butter or margarine
1 cup sugar
½ tablespoon vanilla
⅓ cup milk
2 cups oats

Mix ingredients in a stock pot on the stove. Place on wax paper and let cool.


Chocolate, Coconut, Macadamia Cookies (Robin)
1⅔ cups flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ sticks butter
½ cup brown sugar
⅓ cup sugar
1 teaspoon vanilla
1 egg
2 cups chocolate chips
1 cup coconut
½ cup macadamia nuts

Best when baked on a baking stone. Bake at 375°F for 10-12 minutes.


Miss Jodup’s Cobbler
1 cup self rising flour
1 cup sugar
1 cup milk
1 stick butter
1 can pie filling

Melt butter in bottom of baking dish. Mix together flour, sugar, and milk and spread over butter. Plop pie filling on top. Bake at 350°F for 30-45 minutes.


Becky’s Cobbler
1 stick butter
1 box cake mix (vanilla or lemon)
1 can pie filling (cherry, peach, raspberry, apple)

Pour pie filling into pan (or Dutch oven). Spread dry cake mix over fruit. Shave butter slices and layer over cake mix. Bake at 350°F for 30-45 minutes.


Magic Cookie Bars
½ cup butter or margarine
1½ cups graham cracker crumbs
1 can (14 oz) sweetened condensed milk
2 cups (12 oz) semi-sweet chocolate chips
1⅓ cups flaked coconut
1 cup chopped walnuts

Preheat oven to 350°F (325°F for glass dish). In 9×13 baking pan, melt butter in over. Sprinkle graham cracker crumbs over butter. Pour condensed milk over crumbs. Top with remaining ingredients and press down firmly with a fork. Bake 25 minutes or until lightly browned. Cool or chill. Cut into bars and store at room temperature.

Main Dishes

Chicken and Rice Casserole
1 can cream of chicken soup
1 cup water
4 breasts cubed chicken
Paprika, salt, and pepper to taste

Mix together and place in a 9×13 casserole dish. Bake covered at 375°F for 45 minutes.


Potato Casserole
1 large bag frozen hash browns or
6-8 boiled potatoes
1 (12 oz) carton sour cream
1/2 stick margarine
1 can cream of chicken soup
1 teaspoon onion powder
1 (1 lb) package shredded cheese

Melt sour cream, margarine, and chicken soup in a sauce pan over medium heat. Add onion powder. Pour hash browns into 13×9 baking dish. Pour in melted mixture and stir to coat potatoes. Cover with shredded cheese. Cover with foil and bake at 325°F for 55 minutes. Take out and cover with 1 cup corn flakes. Remove foil and bake for additional 5 minutes.


Tater Tot Casserole (Tammy)
1 pound hamburger (browned)
1 (1 lb) bag tater tots
2 cans green beans
1 can cream of chicken soup

Combine hamburger, beans, and soup and place in a 9×13 casserole dish. Place tater tots on top. Bake at 350°F for 1 hour.


3 Cheese Pasta Bake
1 can (10¾ oz) cream of mushroom soup
1 (8 oz) package shredded two-cheese blend
⅓ cup grated Parmesan cheese
1 cup milk
¼ teaspoon pepper
4 cups cooked corkscrew pasta

Mix everything but the Parmesan and place in 9×13 casserole dish. Sprinkle top with Parmesan. Bake at 400°F for 20 minutes. May add spinach, garlic, Alfredo sauce, shrimp, crab and/or tomato.


Baked Chicken & Broccoli
1 can (10¾ oz) cream of chicken soup
1½ cups water
¾ cup uncooked long-grain rice
⅛ teaspoon pepper
4 chicken breast halves

Combine ingredients and place in casserole dish. Sprinkle paprika on top. Bake at 375°F for 1 hour.


Cooked Chicken
4 Skinless chicken breasts
1 teaspoon garlic powder
½ teaspoon oregano
½ teaspoon cumin

Sprinkle Parmesan on top then grill, broil, or sauté.


Cindy's Salmon Fillet
Salmon
Butter
Garlic Powder
Lemon Pepper

Wash. Place on baking pan skin-side down. Lightly coat with butter. Sprinkle with garlic powder, lemon pepper, and paprika. Bake at 400°F for 10 minutes. Touch off with broil to brown.


Dick Van Arsdale Casserole
1½ pounds hamburger (cooked with onion)
1 (16 oz) can tomato sauce
¼ teaspoon basil
¼ teaspoon oregano
Pasta

In casserole dish, pour in pasta, tomato mix, ½ pint cottage cheese, and cover with mozzarella cheese. Bake at 350°F for 30 minutes.


Basic Lasagna
8 pound ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (14½ oz) can tomatoes
1 (6 oz) can tomato paste
9 packaged dried lasagna noodles
1 (12 oz) carton cottage cheese
1½ cups shredded mozzarella
¼ cup grated Parmesan cheese
1 egg

Cook marinara mixture on stove. Add basil, oregano, fennel, and parsley to taste. Cook noodles and layer with marinara sauce and cheese mixture. Bake uncovered at 375°F for 30 to 35 minutes.


Meat and Vegetable Lasagna (Robin)
1 box noodles
2 pounds hamburger (sirloin)
½ roll sausage
2 (16 oz) cans spaghetti sauce
1 can stewed tomatoes
2 (16 oz) cartons cottage cheese
4 eggs
1 package shredded parmesan
1 package shredded Italian cheese

Sauté:
8-14 mushrooms
2 green peppers
2 garlic cloves
1 white onion
1 teaspoon olive oil

Layer noodles, spaghetti sauce, vegetable sauté, and cheese sauce (twice each). Sprinkle top with fresh parmesan. Bake uncovered at 375°F for 35-40 minutes.


Chicken Grill and Tangy Berry Sauce (Millie)
3 tablespoons olive oil 3 tablespoons blueberry (or raspberry) vinegar 1½ teaspoons lime juice
4 chicken breast halves, skin removed
1 cup blueberries 1 cup raspberries
2 cloves garlic, minced

In a plastic zipper-type bag, combine oil, vinegar, lime juice and garlic. Marinate, in refrigerator, 1-2 hours. Reserving marinade, remove chicken and pat dry with a paper towel. Prepare sauce by combining marinade, blueberries, and raspberries in a saucepan. Stirring occasionally, place over medium heat and cook five to seven minutes until slightly thickened. Remove from heat and set aside. Grill, broil, or sauté. Once cooked, pour berry sauce on top.


Salmon Lime Light (Aunt Cindy)
2 Salmon fillets
2 green onions
1 tablespoon butter
1 lime (juiced)
1 tablespoon teriyaki sauce
½ teaspoon herbs de Province

Marinade salmon in remainder of ingredients.


Hawaiian Haystacks
2 (10¾ oz) cans cream of chicken
1 cup chicken broth or water
2 cup chicken, cooked & cubed
1 (9½ oz) can chow mien noodles
3 medium tomatoes, diced
1 cup chopped celery
½ cup chopped green pepper
½ cup chopped green onions
1 (20 oz) can pineapple chunks
1 cup grated cheddar cheese
½ cup slivered almonds
½ cup coconut
1 (2 oz) jar pimiento

Combine soup and chicken broth in saucepan. Add chicken and simmer 8 to 10 minutes until heated through (also may cook in crock pot for 4-6 hours). On serving plates layer all ingredients. First, stack rice, chow mien noodles, chicken and gravy. Add tomatoes, celery, green peppers and green onion. Top with pineapple chunks, grated cheese and more chicken and gravy if desired.


Grinders
1 loaf French bread
1 cup vegetables (sautéed peppers, mushrooms, olives, onions, garlic, salt, and pepper)
1 cup meat variety (sausage, ham, beef, pepperoni)
½ cup cheese ( shredded Swiss, cheddar, mozzarella, parmesan)

Slice French bread in half (lengthwise), cutting a ½ inch hole on bottom side. Spread light layer of butter and broil until lightly browned. Pull bread out and stuff with filling. Spread a thin layer of butter on top then sprinkle with parmesan. Broil until lightly browned.


Valyn’s Clam Chowder
2 cans (6½ oz) minced clams
1 cup chopped onions 1 cup celery 2 cups peeled potatoes (cubed)
¾ cup flour
1 quart half and half
¾ cup butter
1 teaspoon sugar
½ teaspoon salt and pepper

Combine and cook in crock pot for 4-6 hours.


Dinner-in-a-Dish (Dad)
1 can tomato sauce
5 tablespoons fat
1 medium onion
1 pound hamburger
2 sliced green peppers
1½ teaspoons salt
¼ teaspoon pepper
2 eggs
2 cups canned corn
1 can tomatoes
2 cups potatoes (cubed and slightly pre-cooked)
½ cup dried bread crumbs

Sauté onion and pepper in 4 tablespoons fat for 3 minutes. Add meat and seasonings. Remove from heat. Stir in eggs and mix well. Place 1 cup corn and potatoes in baking dish, then ½ meat mixture, then layer of tomatoes mixed with tomato sauce. Repeat. Cover with crumbs. Dot with remaining fat. Bake at 350°F for 45 minutes.


Campbell’s Honey Mustard Chicken
1 tablespoon margarine
4 chicken breasts
1 cup cream of chicken
¼ cup mayonnaise
2 tablespoons honey
1 tablespoon spicy brown mustard

Mix ingredients together and cook in crock pot for 4-6 hours. Serve hot on wild rice and top with pecans or walnuts.


Chicken Curry (Mom)
8 chicken parts
2 cloves garlic
1 cup chopped onion
1 cup tomato curry
2 tablespoons curry powder
2 tablespoons sesame seeds
Salt and red pepper to taste
4 tablespoons vegetable oil
1 cup water

Put tomato puree, garlic, onion, curry powder, sesame seeds, salt, and red pepper in a skillet. Heat and mix, Add vegetable oil, chicken, and water. Cover and simmer, stirring occasionally for 1 hour. Serve on rice cooked in chicken bullion with:
Sauce #1: 1(6 oz) carton plain yogurt, sliced and salted cucumber, salt, and pepper.
Sauce #2: 1 (6 oz) carton plain yogurt, sliced onion and tomato, dried coconut, salt, and pepper.


Cornwall Pasties
½ pound plain flour
¼ pound butter
½ pound steak, cubed
2 or 3 potatoes
1 turnip
1 chopped onion

Bake at 350°F for 30 minutes then 325°F for 30 more minutes.


Pansit (Mom)
6 packages bean thread noodles (clear)
1 large carrot
1 package sugar snap peas
2 pounds pork (pansit) cubed
1½ pounds shrimp, cubed
6 cloves garlic
½ cup soy sauce

Soak noodles in warm water until soft. Stir fry carrots and peas in 2 tablespoons olive oil. Remove from oil and set aside. Put aside. Stir fry garlic (in 1 tablespoon oil) until brown then add pork. Stir fry until done. Add noodles (must be slightly stiff when adding soy sauce). Add shrimp. Stir frequently continue to add soy sauce. Add cabbage. Cook a little. Add carrots and snap peas.


Autumn Soup (Aunt Maggie)
1 pound ground beef
1 cup chopped onion
1 cup carrots
1 cup celery
1 cup potatoes
4 cups hot water
4 beef bullion cubes
2 teaspoons salt
½ teaspoon black pepper
1 bay leaf
1 (16 oz) can stewed Italian tomatoes

Cook in crock pot for 4-6 hours.


Zucchini Stew (Aunt Maggie)
6-7 Italian sausages cooked
2 cups chopped green peppers
2-3 cups green beans
2-3 stalks celery
1 zucchini, sliced and quartered
1 large onion
1 (28 oz) can tomato
1 tablespoon salt
1 tablespoon oregano
1 teaspoon sugar
1 tablespoon basil
1 teaspoon garlic powder
1-2 tablespoons Italian seasoning

Combine and cook in crock pot 4-6 hours.


Italian Zucchini (Bimi)
3 tablespoons butter
3 cups zucchini thinly sliced
¼ cup green onions
½ teaspoon basil
¼ teaspoon salt
1 tomato, cubed
¼ cup mozzarella cheese
¼ cup grated parmesan cheese

Melt butter. Stir in zucchini, onion, basil, and salt. Cook and stir occasionally until zucchini is tender and crisp. Stir in tomato. Cook for 1 minute. Sprinkle with cheese and cover.


Bimi’s Popover Pizza
½ pound hamburger (cooked and drained)
1 medium onion
1 (15 oz) can pizza sauce
½ teaspoon fennel
1 stick margarine

Top with:
2 eggs
1 cup flour
½ cup parmesan
1 cup milk
½ teaspoon Salt
1 tablespoon oil

Bake at 375°F for 45 minutes.


Gingered Salmon with Quinoa (Millie)
½ cup dry quinoa
1 cup water
½ cup vegetable broth
2 teaspoons minced ginger
2 teaspoons grated lemon rind
1 teaspoon cornstarch
8 ounces salmon fillet
2 cups Swiss Chard

Combine ingredients and Grill salmon. Serve with chard.


Green Bean Casserole (Aunt Marna)
1 (20 oz) package green beans
1 can cream of mushroom or sour cream
1 medium onion
1 cup water chestnuts (optional)
1 cup cheddar cheese
1 can French-fried onions

Combine everything but fried onions and place in casserole dish. Sprinkle can of onions on top. Bake covered at 350°F for 1 hour.


Chicken Noodle Soup (Mom)
4 chicken breasts, cubed
6 cups water
1 (16 oz) package noodles
1-2 chopped onions
4-5 sliced carrots
3-4 stalks of celery

Boil chicken gently over medium heat for 1 hour. Add noodles (or rice). Simmer for 10-20 minutes.


Creamy Chicken Noodle Soup
4 chicken breasts
6 cups water
2 stalks celery
3 cups carrots
3 cups potatoes, peeled and cubed
1 can cream of chicken
1 bag of bow tie noodles
Season with onion powder, thyme, basil, parsley, salt, and pepper

Cook in crock pot for 4-6 hours.


Ski-trip Potato Soup (Mom)
10 potatoes, peeled and cubed
1 chopped onion
1-2 sliced carrots
1-2 stalks celery
1 cup cubed ham or bacon
2 cups milk
1 batch of white gravy
Salt and pepper to taste

Cook in crock pot for 4-6 hours.


Chicken Guadalupe (Bimi)
1 pound cheddar cheese
6-12 flour tortillas cut into pieces
4 chicken breasts (cooked)
1 can cream of mushroom soup
1 (4 oz) can diced green chilies
1 can cream of chicken soup
⅓ cup milk
½ cup sour cream
1 medium onion

Mix all ingredients together and bake at 350°F for 45 minutes.


Campbell’s Spanish Chicken and Mushroom
2 tablespoons vegetable oil
4 chicken breasts
6 sliced mushrooms
1 (12 oz) package noodles
½ cup water
1 (8 oz) can condensed Italian tomato soup
2 tablespoons chicken broth
1 (16 oz) package shredded cheese

Cook in crock pot for 4-6 hours. Serve hot on top of noodles and cover with cheese.


Fastnachts (Aunt Gerri)
1¼ cups milk
¼ cup shortening
1 teaspoon salt
1 small yeast cake
3 eggs, beaten
¾ cup sugar
¼ teaspoon nutmeg
4½ to 5 cups flour

Scald milk, add shortening and salt. Cool milk until lukewarm then add crumbled yeast cake and stir. Gradually add 2⅔ cups sifted flour, beating butter thoroughly. Put in warm place and allow to stand until full of bubbles. Mix sugar/nutmeg and combine with beaten eggs. Stir into first mixture. Knead all remaining flour well then cover and let rise in warm place for one hour. Turn out lightly on floured board. Roll ¾ inch thick. Cut and shape into ball or twist. Cover with thin cloth and let rise on board until top in springy to touch of finger.
Drop into hot fat (365°F) with raised side down so the top side will rise while under side cooks. Drain on paper towel. Yield 3 dozen. Delicious dipped in the following syrup: Boil for 5 minutes: 1 cup sugar, ¾ cup water, and 1 tablespoon white corn syrup.


Chicken and Vegetable Stir-Fry (Mike)
Mike cooked this recipe for me on our very first date!
2 teaspoons vegetable oil
1 pound boneless, skinless chicken breast, cut into thin strips
4 cups assorted chopped fresh vegetables, such as broccoli, green or red bell peppers, carrots, and snow peas
¾ cup low-sodium chicken broth
2 tablespoons white cooking wine
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon garlic pepper

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add chicken and sauté 4 to 5 minutes; remove and set aside. Add remaining oil and vegetable to skillet. Sauté 3-4 minutes or until tender. Combine remaining ingredients in small bowl. Pour over vegetables and cook 1-2 minutes or until thickened. Add cooked chicken, tossing to coat. Serve over cooked rice.


Tortilla Soup
1 small onion, chopped
1 (4 oz can) chopped chilies
2 tablespoons crushed garlic
1 cup chopped, peeled tomato
1 can beef bullion
1 can chicken broth
¼ cup shredded cheese
1 tablespoon steak sauce
1½ cups water
1½ cups tomato juice
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
2 teaspoons worcestershire sauce
3 tortillas cut into strips

Sauté onion, chili, and garlic in oil. Add all but cheese and tortillas. Bring to a boil and simmer covered for 1 hour. Add cheese and tortillas and cook for 10 minutes.


Meatloaf (Aunt Gerri)
1½ pounds hamburger
1 cup soft bread crumbs
1 cup milk or tomato juice
1 medium onion, minced
2 eggs, beaten
1 teaspoon salt
⅛ teaspoon pepper

Soak crumbs in milk, add eggs. Add meat, onion, and seasonings. Form into a loaf, do not pack. Place in baking dish shaped into loaves. Spread top with the following sauce: 3 tablespoons brown sugar, 1 teaspoon dry mustard, and ¼ cup ketchup. Bake at 375°F for 1 hour.

Breakfasts

Christy's Coffee Cake
Cake:
1½ cups four
¼ teaspoon salt
2 teaspoons baking powder
¼ cup margarine
¼ cup sugar
½ teaspoon vanilla
1 egg
⅔ cup milk
Topping:
(spread on bottom of 9×9):
½ cup margarine
1 cup brown sugar
2 tablespoons honey
2 teaspoons cinnamon
½ cup nuts (optional)

Bake at 375°F for 35 minutes.


Nancy Hardy’s Florentine Brunch Casserole
16 slices firm white bread
3 tablespoons butter
1 can (10¾ oz) cream of celery
⅓ cup milk 1 teaspoon pepper
⅓ cup onion
½ cup ham, sliced
1 red pepper
10 eggs
½ cup cheese, shredded
1 bag spinach

Bake at 375°F for 15-20 minutes. Serve with fruit and orange rolls.


Whole Wheat Pancakes
1 cup wheat
1 cup milk
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons vegetable oil

Blend wheat and milk. Mix in remaining ingredients. Ladle unto skillet and cook at medium.


Buttermilk Pancakes (Lizzie)
2 cups flour
2 teaspoons powder
1 teaspoon soda
½ teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted
1 cup fresh blueberries (optional)

Mix well.


French Breakfast Muffins (Aunt Maggie)
1½ cups flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon nutmeg
1 egg
⅓ cup butter
½ cup milk

Combine dry ingredients. Beat milk and butter together and add to the mixture. Bake at 400°F for 15-20 minutes. Remove muffins, then dip in melted butter and roll in a sugar-cinnamon mixture.


Fruit Syrup (Mom)
1 cup fruit
1 cup water
1 cup sugar

Gently boil fruit and water. Mash fruit with fork and add sugar. Boil for 10 minutes or until thickened.


Baked Oatmeal (Tammy)
½ cup oil
1½ cups sugar
3 eggs
4 cups oats
3 teaspoons baking powder
1 teaspoon salt
1 cup milk

Bake at 350°F for 45-60 minutes.


Maple Syrup (Aunt Maggie)
1 cup sugar
1 cup brown sugar
1 cup white corn syrup
1 cup water
Salt
½ teaspoon vanilla
⅓ teaspoon maple syrup

Mix together white sugar, salt, and water. Bring to a boil only. Add corn syrup and flavoring but do not boil.


Maple-Oatmeal Scones (Lizzie)
3½ cups flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons powder
2 tablespoons sugar
2 teaspoons salt
1 pound cold, unsalted butter, diced
½ cup cold buttermilk
½ cup pure maple syrup
4 extra large eggs, slightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash

With paddle attachment, combine flours, oats, powder, sugar, and salt. Blend cold butter in at lowest speed. Combine buttermilk, syrup, and eggs and add to flour mixture. Mix until just blended. Roll out dough ¾ to 1 inch thick. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper. Brush tops with egg wash. Bake at 400°F for 20-25 min
Glaze:
In a saucepan heat ¼ cups butter over medium-low heat until light brown. Remove from heat. Stir in powdered sugar and 3 tablespoon maple syrup. Stir in 2-3 tablespoon milk. Drizzle over scones.


Mom's Corn/ Fruit Fritters
1 can corn (4 bananas/ apples)
1 cup milk
1-2 cups flour
2 eggs
1 teaspoon baking powder
1 teaspoon butter
Salt

Cook in hot oil (outside).


Egg Sauce on Toast (Mom)
6 hard boiled eggs, diced
1 cup browned sausage
3 tablespoons butter
2 tablespoons flour
1 cup milk
Salt and pepper

Heat on stove then spread on toast.


Fruit Pancake Puff
3 cups fresh fruit
⅓ cup orange marmalade
3 tablespoons butter
1 cup flour
½ teaspoon salt
2 tablespoons powdered sugar
1 cup milk
6 eggs

Bake in a deep dish at 450°F.


Breakfast Bubble Ring
1 bag Rhodes rolls, thawed
½ cup melted butter
¾ cup brown sugar
1½ teaspoons cinnamon

Separate rolls, tear in half and make balls. Dip each into butter and roll in other 3 ingredients which have been mixed together. Layer in a bundt pan. Sprinkle rest of ingredients and butter on top. Bake 375°F for 30 minutes. Immediately turn out onto serving plate and serve warm.

Breads

Garlic Cheese Biscuits (Lion House)
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup margarine
½ to 1 teaspoon garlic powder
¾ cup grated cheddar cheese
½ cup milk

Mix dry ingredients in a bowl. Cut margarine in with a pastry blender. Add cheese and stir to coat with flour. Add milk all at once and stir gently just until incorporated. The dough should be very soft but still hold together. With a large spoon, drop dough onto a lightly greased baking sheet. Sprinkle with poppy seeds. Bake at 400°F for 15 minutes.


Indian Tacos
1 cup flour
2 teaspoons powder
½ teaspoon salt
½ cup warm water

Mix dry ingredients. Add water gradually while stirring. Shape into balls and flatten. Place in hot oil until slightly browned. Top with chili, beans, lettuce, tomatoes, cheese, etc.


Fruit Muffins (Mary Alice)
½ cup walnuts or pecans
2½ cups flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon cinnamon
1 teaspoon salt
1⅓ cups brown sugar
⅔ cup vegetable oil
1 egg
1 cup buttermilk
1¾ cups fruit

Combine dry ingredients. While mixing, add egg, oil, and buttermilk. Stir in fruit. Sprinkle with topping and bake at 350°F for 20 minutes.


Gouger-Dinner Muffins or Rolls (Aunt Cindy)
1 cup water
6 tablespoons butter
1 teaspoon salt
⅛ teaspoon pepper
1 cup flour
4 eggs
1 cup grated Swiss or cheddar cheese

Combine water, butter, salt and pepper in sauce pan. Heat until boiling. Add flour and continue stirring until mixture comes to a boil and leaves sides of pan. Remove from heat. Beat in eggs well. Stir in all but 1 teaspoon cheese. Butter baking sheet and place rounds of dough in a circle with an 8” diameter. Sprinkle dough with remaining cheese and bake at 425°F for 40-45 minutes.


Frontier Pies Cornbread
Mix:
1¼ cups flour
¾ cup cornmeal
2 teaspoons baking powder
⅓ cup sugar 1 teaspoon salt
Blend:
1½ cups milk
¼ cup salted butter (softened)
2 eggs

Honey Butter:
½ cup butter
⅓ cup honey

Mix well (at room temperature) milk, butter, and eggs. Add in dry mix. Bake at 375ºF for 30 minutes. Double recipe for a 9×13 pan.


Refrigerator Rolls (Lizzie)
2½ cups warm water (110°F)
1 package yeast
½ cup shortening
½ cup sugar
1 egg
1½ teaspoons salt
6-7 cups flour

In ½ cup warm water dissolve yeast and let poof for 5-10 minutes. Cream sugar and shortening in mixer. Add egg and salt and continue mixing. Add yeast mixture, 4 cups flour, and 2 cups water until smooth. Add remaining 2 cups flour. Knead dough 5-8 minutes. Place in fridge until ready. Shape and let rise for 3-5 hours. Bake at 400°F for 12-15 min.


Blueberry Orange Bread (Bimi)
2 tablespoons melted butter
¼ cup water
½ cup orange juice
3 tablespoons orange rind
1 egg
1 teaspoon baking powder
1 cup sugar
¼ teaspoon baking soda
1 cup blueberries
2 cups flour
½ teaspoon salt
1 tablespoon orange juice
2 tablespoons honey
1 teaspoon orange rind

Beat egg and sugar. Add dry ingredients alternatively with water mixture. Add blueberries. Bake at 325ºF for 1 hour. Remove from oven and spoon over top: OJ, honey, and orange rind.


Blueberry Muffins (Bimi)
½ cup margarine
1 cup sugar
2 eggs
2 cups flour
½ teaspoon salt
2 teaspoons baking powder ½ cup milk
1 teaspoon vanilla
2 cups blueberries

Cream margarine and sugar then add 2 eggs. Mix dry ingredients together alternately with milk and vanilla. Fold in blueberries. Grease muffin pan. Spoon in batter and sprinkle with sugar. Bake at 375 for 30 minutes.


Crumpets
3 cups white flour
2 teaspoons dry active yeast
2¾ cups warm water
1½ teaspoons salt
2 tablespoons powdered milk
1 teaspoon baking soda
2 tablespoons warm water
1 teaspoon sugar

Combine yeast, sugar and one cup of warm water into a mixing bowl. The water should be hot enough to take a bath in, but not hot enough to scald. Cover with plastic wrap and stand in a warm place for about ten minutes. During this time the liquid should develop a foamy head, showing that the yeast is dissolved and happy... Sift flour, milk and salt into another bowl, and mix well. (NB. Please resist the temptation to eliminate the salt, as the yeast need a small amount of salt to do their job properly.) Make a well in the centre of the flour; add the yeasty water and the rest of the warm water. Using a wooden spoon, mix to a thick batter. Cover with plastic wrap and stand in a warm place until well risen and bubbly. This will take about an hour. (I find that under the covers of the waterbed the temperature is absolutely perfect for rising bread dough). The batter doesn't rise dramatically, but it does expand somewhat, and the mixture takes on gases which are necessary in the cooking process. Combine the bicarbonate of soda and the extra water, and add this mix to the dough. MIX WELL. Then leave this mixture to stand, covered, in a warm place for a further 15 minutes. Preheat a heavy based frypan to a low heat. This heat is such that oils (I use a spray on oil like "Pure and Simple", but butter or margarine may do) will not burn, smoke or misbehave. I use an electric country style frypan set on 5. This is almost a non-stick surface, and so low cholesterol oils are great. Spray oils also allow you to coat the crumpet rings as you are ready to cook. Place enough mixture into the centre of each ring to come almost to the top of the ring. (The dough does rise during cooking, and this should be allowed for in the filling of the ring. Fill the ring enough to get good rise, but not so much that the ring overflows badly.) Cook for 4-8 minutes over this medium heat, until bubbles appear over the entire surface, and the dough appears 'dry'. Remove the ring, turn the crumpet over and cook for a further 30 - 60 seconds to brown the top. Remove from the pan and cool on a cake rack. If you find that the bottom is too dark (politely referred to as burnt), you are cooking too quickly. Slow it down, relax, and try again. The worst thing that can happen is that you have to make another batch. Toast the crumpets and serve with lashings of cream and.... ENJOY. Give them a go, they are made along healthy lines, although when eaten with gobs of butter they lose all pretence of health. When eaten with a low fat topping, say like a banana, they are healthy and delicious.

Salads

Tortellini Salad
1 (16 oz) package tortellini
2 pounds ripe tomato (peeled)
1 (16 oz) jar of marinated artichoke hearts
½ cup chopped olives
2-3 drops red wine vinegar
4 ounce cubed mozzarella
Basil, salt, and pepper to taste


Italian-Style Pasta Salad
1 (3.5 oz) package spiral pasta
2 cups grape tomatoes (halved)
½ cup chopped green onions
¼ cup olive oil
¼ cup white wine vinegar
1 (8 oz) package provolone (cubed)
1 (2 oz) package pepperoni
½ teaspoon Italian seasoning


Greek Salad
1 (16 oz) package colored noodles
1½ cups olives
1 (6 oz) package salami
1 cup cauliflower
1 small zucchini
2 tomatoes
½ cup green or red pepper
1 onion
2 cloves garlic
2 tablespoons olive oil
Parmesan cheese
Oregano, parsley, basil to taste


Spinach and Craisin Salad (Mom)
Salad:
1 (16 oz) bag of spinach
½ cup almonds (sugared: cook in ½ cup sugar on med-low)
¼ cup craisins
1 avocado or 2 strips of bacon
¼ cup Parmesan cheese
Dressing:
¾ cup vegetable oil
½ cup red wine vinegar
½ cup dry mustard
¾ teaspoon salt
½ cup sugar
1 tablespoon poppy seeds


Poppy Seed Dressing
¼ cup honey
3 tablespoons cider vinegar
2 tablespoons olive oil
1 onion (minced)
2 teaspoons Dijon mustard
Salt and pepper


Wilted Spinach Salad
Salad:
1 pound spinach
½ cup sliced mushrooms
½ cup onion rings
4-6 hard boiled eggs
10 strips bacon
Dressing:
1 cup oil
⅓ cup red wine vinegar
1 teaspoon dry mstrd
2 tablespoons brown sugar; salt, white pepper, lemon juice

Fry bacon and keep fat in pan. Add onions, and garlic. Mix in dry mustard and vinegar. Add brown sugar, salt and pepper to taste. Add lemon. Keep mixture hot and add spinach. Cook until wilted. Quarter eggs to decorate salad. Add mushrooms.


Southwest Chicken Salad
Salad:
2 whole chicken breasts
2 cups red cabbage
2 cups green cabbage
1 minced red onion
2 plum tomatoes
1 avocado
Dressing:
¼ cup olive oil
¼ cup lime juice
1 teaspoon cumin
½ teaspoon chili powder
Salt and pepper to taste

Combine salad ingredients then mix in dressing.


Swamp Water Dressing (Aunt Cindy)
Mix well and let melt:
½ cup oil
⅓ cup balsamic vinegar
¼ cup water
1-2 cloves crushed garlic
½ teaspoon dry mustard
½ teaspoon celery seed (or salt)
1 teaspoon tarragon
1 teaspoon basil
1 teaspoon dill weed
½ teaspoon onion powder (or ½ tablespoon crushed onion)
1 inch anchovy paste
½ teaspoon honey
¼ teaspoon black pepper
1 package Italian dressing mix


Waldorf Salad
1 cup celery
1 cup apples
½ cup walnuts
½ cup red grapes
½ cup mayonnaise


Green Salad with Orange Dressing
Salad:
1 large head red leaf lettuce
1 Bermuda onion
2 oranges, peeled and sliced
1 himica, peeled and cut in strips
1 (4 oz) package sliced almonds
3 tablespoons sugar
Dressing:
½ tablespoon grated orange peel
⅓ cup fresh orange juice
2 tablespoons red wine vinegar
½ cup vegetable oil
1 tablespoon Italian dressing mix

Place first four ingredients in a bowl and chill. Sprinkle 3 tablespoon sugar and almonds in skillet. Cook over medium heat until almonds are coated and sugar dissolves stirring constantly (about 15 minutes). Let cool. Mix dressing in shaker jar. Chill.

Beverages

Aunt Maggie’s Lemonade
6 lemons
3 oranges
1½ cups sugar
6-8 cups water

Cover with water until clear. Drink with ice.

Appetizers and Sides

Seven-Layer Dip
1 (8 ¼ oz) can refried beans
1 (8 oz) container sour cream
1 (6 oz) container guacamole
1 cup shredded lettuce
1 cup cheddar cheese, shredded
2 medium tomatoes
1 tablespoon green onions
1 (4 oz) can sliced olives

Spread each layer in a pan. Serve with tortilla chips.

Hummus (Millie)
1 (15 oz) can garbanzo beans
1 (7½ oz) can white beans
1 clove garlic
¼ cup water
1 tablespoon lemon juice
2 tablespoons Tahini

Drain and rinse beans. Mix all ingredients together in a blender. Spread on crackers or pita.


Boston Baked Beans (Mom)
2 cups dry white or navy beans
½ cup molasses
1 teaspoon dry mustard
⅓ cup brown sugar
¼ pound salt pork
1 medium onion (chopped)
6 cups water

Combine and cook in crock pot for 4-6 hours.


Swift Beans (Aunt Cindy)
1 pound uncooked bacon, cut into small pieces
2 tablespoons dry mustard
⅓ cup vinegar
4 large onions-chopped
¾ cup brown sugar
Add:
1 tablespoon butter (for bottom of baking dish)
1 can lima beans
1 can kidney beans
1 can pork & beans

Combine and simmer all ingredients but beans. Remove from heat and add beans. Place in casserole dish and bake at 350°F for 1 hour.


Red Beet Eggs (Grandmother)
1 can beets
1 tablespoon sugar
½ cup vinegar
1 teaspoon salt
¼ teaspoon pepper
8-10 eggs

Boil eggs for 5-10 minutes. Remove shell and add to hot beet mixture. Let set in glass jar for 24 hours. Keep Refrigerated.


Guacamole (Ben)
2 avocados
1½ tomatoes
2 limes
½ purple onion

Chop and mix lightly, but do not blend or crush. Add salt and pepper.


Quick Onion Potato Fries (Grammy)
1 pouch dry onion soup mix
3 tablespoons vegetable oil
1 large package French fried potatoes

Combine soup mix. Coat potatoes with soup mixture. Bake according to directions. Stir occasionally.


Scalloped Potatoes (Mom)
6 medium potatoes
1¼ cups milk or 1 can cream of chicken soup
2 tablespoons flour
1 (16 oz) container sour cream
1 onion
1 cup ham, cubed
1 (12 oz) package cheese, shredded

Combine in dish and bake at 350°F for 45 minutes.


Orange Rice Medley (Aunt Cindy)
½ cup chopped onion
½ cup chopped red pepper
½ cup chopped green pepper
2 teaspoons olive oil
1 cup rice
1½ cups chicken broth
½ cup orange juice
¼ teaspoon salt and pepper
1 cup mandarin oranges, drained and chopped

Sauté onions and peppers in oil, brown with rice. Add rest of ingredients except oranges. Cover and cook. Stir in oranges before serving.


Chili Dip (Aunt Betty)
1 (8 oz) package cream cheese on
1 (14 oz) Hormel chili w/o beans
1-1½ cups cheddar cheese
1 can sliced black olives

Spread cream cheese on the bottom of a 9” glass pie plat. Add remainder of ingredients. Bake at 350°F for 40 minutes or until bubbly.


Rice Pile (Aunt Cindy)
⅛-¼ pound butter
1 bay leaf
½ medium onion chopped
¾ teaspoon paprika
¾ teaspoon oregano
½ cup sherry flavor
½ tablespoon chopped garlic
1 small jar mushrooms
¾ cup uncooked rice
1 cup beef consommé

Melt margarine. Stir in spices and dry ingredients. Cover and simmer for 20 minutes In buttered casserole dish, combine consommé, ¾ cups water, and sherry. Stir in rice. Bake at 400°F for 1 hour, uncover last 10 minutes.


Chili Con Queso Dip (Mary Knob)
2 pounds lean ground beef
3 large brown onions
3 cloves garlic
2 cans (med) lightly blended tomatoes
2 cans (small) chopped chilies
1 can evaporated milk
1 large box Velveeta cheese (chunked)
⅓ jar salsa (La Victoria Ranchero)
Salt and pepper

Mix and heat in crock pot. Keep warm. Use thick chips for dipping.


Glazed Pear Wreath (Pampered Chef)
2 packages (8 oz) crescent rolls
1 cup walnuts
½ cup raisins
¼ cup + 2 tablespoons sugar
2 tablespoons flour
1 teaspoon cinnamon
1 egg
3 ripe pears
¼ cup apricot jam

Bake at 375°F for 25 minutes.

Family Recipes

The following are recipes from our family recipe book. If you notice typos, unclear directions, etc. Let me know so we can get those changed. Also, if you are a friend or family and would like to see your recipe on the blog, please leave it in the comments and I'll add it to the compliation. Happy Cooking!

Welcome!

Welcome to a blog about anything having to do with the kitchen! Cooking, products, organization... share your ideas and enjoy a few of mine!