Recipes From Dawn's Daily Life

Pepper Steak

2011-12-11T19:35:00.002-06:00

Ingredients

1 1/2 pounds sirloin steak, 1/2 inch thick
1/2 teaspoon salt
2 medium onions, chopped (about 1 cup)
1 cup beef broth
3 tablespoons soy sauce
1 clove garlic, minced
2 green peppers, cut into 1-inch pieces
2 tablespoons cornstarch
1/4 cup cold
2 tomatoes, peeled and cut into eights
3 to 4 cups hot cooked rice

Directions

Trim fat and bone from meat; cut meat into 4 to 6 serving pieces. Grease large skillet lightly with fat from meat. Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon salt. Push meat to one section. Add onion; cook and stir until tender. Stir in broth, soy sauce, and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes.

Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add tomatoes; heat through. Serve over rice.

4 to 6 servings

*This recipe comes from Betty Crocker's Cookbook.*

Porcupine Meat Balls

2011-12-11T19:32:00.003-06:00

Ingredients

2 pounds ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked rice (quick cooking)
1 (8-ounce) can tomato sauce
1/2 cup ketchup
cooked angel hair pasta

Directions

Mix ground beef, onion, salt, pepper, and rice into 1 1/2 x 2-inch balls. Brown in greased skillet until done. Add tomato sauce and ketchup, simmer until done, rolling occasionally. Serve with angel hair pasta.

*This recipe comes from Best of the Best from Tennessee Cookbook.*

Maple Glazed Green Beans

2011-07-12T08:01:00.003-05:00

Ingredients

3 cups cut fresh green beans
1 large onion, chopped
4 bacon strips, cut into 1-inch pieces
1/2 cup dried cranberries
1/4 cup maple syrup
1 Tbsp. bourbon, optional
1/4 tsp. salt
1/4 tsp. pepper

Directions

Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender.

Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain. Add the beans, cranberries, syrup, bourbon if desired, salt and pepper; heat through.

*This recipe is from the June/July 2011 edition of Simple & Delicious.*

Simply Seasoned Chicken

2011-07-11T23:09:00.001-05:00

Ingredients

2 boneless skinless chicken breast halves (5 oz. each)
2 Tbsp. Dijon mustard
1 Tbsp. honey
1/3 cup dry bread crumbs
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. paprika
1 Tbsp. canola oil
1 Tbsp. butter

Directions

Flatten chicken to 1/4-inch thickness. In a shallow bowl, combine mustard and honey. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in mustard mixture, then coat with crumb mixture.

In a large skillet over medium heat, cook chicken in oil and butter for 5-6 minutes on each side or until a meat thermometer reads 170 degrees.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Flavorful Pork Chops

2011-07-11T22:53:00.003-05:00

Ingredients

4 bone-in pork loin chops (8 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
1/4 cup sliced onion
2 garlic cloves, minced
1/2 cup Worcestershire sauce
3 Tbsp. honey
1 Tbsp. Dijon mustard

Directions

Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm.

In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the Worcestershire sauce, honey and mustard to the skillet; stirring to loosen browned bits from pan. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15 to 20 minutes or until tender.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Cinnamon Flapjacks

2011-07-11T19:36:00.002-05:00

Ingredients

2 cups complete buttermilk pancake mix
1-1/2 cups water
1 Tbsp. maple syrup
1 Tbsp. butter, melted
1/2 tsp. ground cinnamon

syrup:

1 cup packed brown sugar
1/4 cup water
1 Tbsp. butter
1/2 tsp. vanilla extract

Directions

In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When underside is browned, turn pancakes and cook until second side is golden brown.

Meanwhile in a small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Saucy Peach Balsamic Chicken

2011-07-11T19:23:00.005-05:00

Ingredients

4 boneless skinless chicken breast halves (4 oz. each)
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/3 cup peach preserves
2 garlic cloves, thinly sliced
2 tsp. minced fresh tarragon
1 Tbsp. balsamic vinegar

Directions

Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm.

Add broth and sherry to skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Strawberry Pretzel Dessert

2011-07-02T09:52:00.003-05:00

Ingredients~

Crust:

2 2/3 cups coarsely crushed pretzels
3/4 cup melted margarine
3 Tbsp. sugar

Second Layer:

1 (8 ounce) pkg. cream cheese, softened
1 (8ounce) carton Cool Whip
1 cup sugar

Top Layer:

1 large or 2 small packages strawberry Jell-O
2 cups boiling water
3 pints sweetened frozen strawberries

Directions~

Mix crust ingredients together and spread in a 9 x 13 inch pan. Bake for 10 minutes at 350 degrees. Let cool.

Blend second layer ingredients and spread on cooled pretzel mixture; refrigerate.

Mix Jell-O with boiling water and add strawberries. Wait until mixture is slightly set, 30 to 45 minutes. Pour over cream cheese layer. Chill overnight.

Toffee Bars

2011-06-05T20:43:00.002-05:00

Ingredients

35 Saltine crackers, Nabisco Premium
1 cup butter
1 cup firmly packed brown sugar
1 (6-ounce) bag semisweet chocolate morsels
1/2 cup toffee bits, Heath Bits 'O Brickle

Directions

Preheat oven to 400 degrees. Line a 15 x 10-inch jelly-roll pan with aluminum foil; spray foil with nonstick cooking spray. Arrange crackers in a single layer in prepared pan.

In a small saucepan, place butter and sugar. Bring to a boil, stirring frequently, over medium-high heat. Reduce heat to low, and boil for 3 minutes (do not stir). Immediately spread butter mixture over crackers.

Bake for 5 to 7 minutes. Immediately sprinkle chocolate morsels over top; let stand for 2 minutes, or until melted. Spread melted chocolate over tops of crackers. Sprinkle with toffee bits. Let cool completely (about 1 hour). Break into pieces.

Makes 35 bars.

**This recipe comes from the July/August 2010 Sandra Lee's Semi-Homemade Magazine.**

Chicken Divan

2011-06-05T20:30:00.002-05:00

Ingredients

2 (8.8-ounce) pouches ready-to-serve rice pilaf, Uncle Ben's Ready Rice
1 (16-ounce) jar Alfredo sauce, Bertolli
1 (8-ounce) container sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon curry powder
2 (14-ounce) bags frozen baby broccoli florets, thawed and drained, Birds Eye
2 cups chopped cooked chicken
2/3 cup grated Parmesan cheese
Paprika (optional)
Ground black pepper (optional)

Directions

Preheat oven to broil. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat rice according to package directions for 2 pouches.

In a large skillet, add rice, Alfredo sauce, sour cream, lemon zest, lemon juice, curry powder, broccoli, and chicken. Cook, stirring often, over medium high heat for 10 minutes, or until thoroughly heated. Spoon into prepared pan. Top evenly with Parmesan cheese. Sprinkle with paprika and pepper, if desired.

Broil, 3 inches from heat, for 1-1/2 to 2 minutes, or until lightly browned.

**This recipe comes from the May/June 2010 issue of Sandra Lee's Semi-Homemade Magazine.**

Guacamole II

2011-06-05T15:27:00.004-05:00

Ingredients

2 Avocados
1 Roma tomato. chopped
1 Small Vidalia onion, chopped
Jalapeno, diced
1/2 Lime
salt
Cotija Cheese

Directions

Mash up avocados to your liking. Add the chopped tomato and onion. Add in jalapeno. Squeeze half of lime over, as well as some salt, and then mix it up thoroughly. Top with Cotija Cheese.

Note~I have no longer been able to find Cotija Cheese, so I have been using Queso Fresco. Still quite tasty!

Backyard S'Mores

2011-05-18T20:11:00.003-05:00

Ingredients

2 milk chocolate bars (1.55 ounces each), cut in half
8 large marshmallows
4 whole graham crackers (8 squares)

Directions

Place each chocolate bar half and 2 marshmallows between 2 graham cracker squares. Wrap in lightly greased foil. Place on grill over medium-low Kingsford Briquets about 3 to 5 minutes or until chocolate and marshmallows are melted. (Time will vary depending upon how hot coals are and whether grill is open or covered.)

Makes 4 serving

*This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).*

Grilled Sherry Pork Chops

2011-05-18T20:05:00.003-05:00

Ingredients

1/4 cup Holland House Sherry Cooking Wine
1/4 cup Grandma's Molasses
2 tablespoons soy sauce
4 pork chops (1 inch thick)

Directions

In plastic bowl, combine sherry, molasses and soy sauce; pour over pork chops. Cover; refrigerate 30 minutes. Prepare grill. Drain pork chops; reserve marinade. Grill pork chops over medium-high heat 20 to 30 minutes or until pork is no longer pink in center, turning once and brushing frequently with reserved marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.

Makes 4 servings

*This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).*

Lipton Onion Burgers

2011-05-18T19:57:00.003-05:00

Ingredients

1 envelope Lipton Recipe Secrets Onion Soup Mix*
2 pounds ground beef
1/2 cup water

Directions

In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done.

Makes 8 servings

*Also terrific with Lipton Recipe Secrets Beefy Onion, Onion Mushroom, Beefy Mushroom, Savory Herb with Garlic, or Ranch Soup Mix.

**This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).**

Raspberry Watermelon Slush

2011-05-18T19:53:00.004-05:00

Ingredients

1 cup frozen raspberries
1 cup watermelon, seeded
1 cup lemon-line seltzer
1 tablespoon sugar

Directions

Combine all ingredients in blender or food processor. Blend thoroughly. Serve immediately.

Makes 2 servings

*This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).*

California Cheddar Soup

2011-05-02T10:38:00.003-05:00

Ingredients

3 (10 ounce) packages frozen California Blend Veggies
3 (14.5 ounce) cans chicken broth
6 tablespoons butter
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed cheese, cubed (Velveeta)
1 pinch ground white pepper

Directions

In a large pot, over medium heat, simmer the veggies in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter, add the onions and saute for 5 minutes, or to desired tenderness.

Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper.

Note~Be careful not to let the soup boil, or the cheese will break down.

**I got this recipe when I went on a weekend retreat to Miracle Camp. It was so tasty that several of us asked for the recipe.**

"Unstuffed" Cabbage Roll Casserole

2011-04-03T23:01:00.003-05:00

Ingredients

2 pounds ground beef
1 cup chopped onion
1 (20-ounce) can tomato sauce
3 1/2 pounds cabbage, chopped
1 cup uncooked white rice
1 teaspoon salt
2 (14-ounce) cans beef broth

Directions

Preheat the oven to 350 degrees. In a large skillet brown the beef over medium heat; drain. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice, and salt. Add the cooked meat and mix well. Pour the mixture into a greased 13 x 9-inch baking dish. Pour the beef broth over the meat mixture, cover, and bake for 1 hour. Stir, replace the cover, and bake for another 30 minutes.

Makes 5 to 8 servings

**Thoughts~I loved this one. If you like cabbage rolls, you will like this one.**

*This recipe comes from The Red Hat Society Cookbook.*

Slow-Cooker Kielbsa and Kraut

2011-04-03T22:56:00.004-05:00

Ingredients

1 (24-ounce) can sauerkraut
1 (8-ounce) jar applesauce
2 pounds kielbasa, cut into serving-size pieces
1 (12-ounce) can or bottle beer

Directions

Combine the sauerkraut and applesauce in a slow cooker. Arrange the kielbasa on top. Pour the beer over all. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Serve as a main dish with mashed potatoes or as a sandwich on hard rolls.

Makes 8 to 12 servings

**Thoughts~Drain the sauerkraut! I didn't do this, and there was too much liquid. It was still very tasty though. I give this quick and easy meals two thumbs up!**

*This recipe comes from The Red Hat Society Cookbook.*

Uncle Dan's Own Mushrooms & Brown Rice

2011-03-20T15:48:00.000-05:00

Ingredients

1/2 cup chopped onion
1 stick butter
1 cup whole or sliced mushrooms
2 (10-ounce) cans beef broth
2 tablespoons Worcestershire sauce
2 cups brown rice

Directions

Place your onion, butter and mushrooms in a large skillet. Simmer on low heat for 5 minutes or until the onion begins to turn translucent. Check the directions on the rice package and see how much water is needed, but instead of water, add the same amount of broth to the simmering mixture. Add Worcestershire sauce. Increase heat and bring to a rapid boil. Add brown rice to the boiling mixture and cover. Reduce to medium heat and simmer for 20-25 minutes or until the rice is tender. Fluff rice well with a spoon before serving.

Yield: 6 servings

*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.

Daddy's Own Steak Marinade

2011-03-20T15:47:00.002-05:00

Ingredients

1 (15-ounce) bottle of A.1. Steak Sauce
1 (16-ounce) bottle of Italian salad dressing
1/2 cup vinegar
1/2 cup molasses
1/2 teaspoon garlic salt
Salt and pepper to taste
Parsley (optional)

Directions

Mix liquid ingredients in a bowl deep enough to cover your steaks. Steaks can be on top of one another, provided you alternate regularly, turning steaks every 30 minutes. For best results, marinate in the refrigerator for at least 2 hours, preferably overnight.

Once on the grill, sprinkle with salt, pepper, and garlic salt; sprinkle with parsley if desired.

This makes quite a bit of marinade, but it keeps well if you refrigerate in a mason jar.

**Thoughts~Eh. I wasn't a huge fan. My hubby liked it though.**

*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.

Chicken and Dressing Casserole

2011-03-20T15:44:00.002-05:00

Ingredients

1 large fryer or 6 boneless, skinless chicken breasts
1 (10-ounce) can cream of chicken soup
1 (5-ounce) can evaporated milk
1 (8-ounce) package corn bread stuffing mix
2 cups chicken broth
1 onion, chopped

Directions

Stew the chicken. (In case you don't know, this means you slow-cook it in water to keep it moist and tender.) Remove the bones and skin. Cut the chicken into bite-sized pieces. Preheat your oven to 350 degrees. Place your chicken in a 3-quart casserole dish. Pour on the soup, then the milk. Combine the stuffing mix, broth, and onion in a medium bowl, then spoon this mixture on top of the chicken. Bake for 45 minutes.

Yields 8 to 10 servings

*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.

Super Crockpot Roast

2011-02-27T16:09:00.002-06:00

Ingredients

1 package Hidden Valley Ranch Dressing Mix
1 package Italian Dressing Mix
1 package brown gravy mix
1 roast of choice

Directions

Place roast in the bottom of a crockpot. Empty contents of the three
packages on top of roast. Pour a little water into the bottom of the
crockpot. Cover and cook on LOW for 6 or 7 hours.

You can cook some whole potatoes and carrots with the roast if you want a one pot meal.

**This recipe comes from Kandyblossom's blog.**

Crispy Chocolate Chip Cookies

2011-02-11T18:34:00.004-06:00

Ingredients

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
2 cups Rice Krispies cereal

Directions

Preheat oven to 350 degrees.

Combine the flour, baking soda, and salt in a medium-size mixing bowl.

Cream the cooled melted butter and sugars together in a large mixing bowl with a wooden spoon until smooth. Add the egg and vanilla extract and beat until smooth. Stir in the flour mixture until just incorporated. Stir in the chocolate chips and Rice Krispies. Place the bowl in the refrigerator for 10 minutes (or up to 6 hours) to let the dough firm up.

Drop the dough by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie. (Balls of dough may be placed next to each other on parchment paper-lined baking sheets, frozen, transferred to zipper-lock plastic freezer bags, and stored in the freezer for up to 1 month. Frozen cookies may be placed in the oven directly from the freezer and baked as directed.)

Bake the cookies until golden brown around the edges but still soft on top, 10 to 12 minutes (a minute or two longer for frozen dough). Let the cookies stand on the baking sheet for 5 minutes, then remove them with a metal spatula to wire rack to cool completely. Crispy Chocolate Chip Cookies will keep at room temperature in an airtight container for 2 to 3 days.

Makes about 32 cookies

**This recipe comes from Lauren Chattman's cookbook called 'Mom's Big Book of Cookies.'**

Thoughts~These cookies will never last 2 to 3 days in my house!!!

Stuffed Green Pepper Soup

2011-02-11T18:32:00.003-06:00

Ingredients

1 pound Ground Beef
1 green pepper chopped
1 cup finely chopped onion
1 29oz. diced tomatoes
1 29 oz. tomato sauce
1/4 cup brown sugar
2 14oz. cans chicken broth
1 tsp. thyme
1 tsp.sage
salt and pepper to taste
1 cup cooked minute rice

Directions

In a large stockpot, brown beef and then drain fat. Add the peppers and onion and cook until transparent. Make sure not to brown onion. Add diced tomatoes, tomato sauce, chicken broth, thyme, sage, salt and pepper. Simmer for 30 to 45 minutes or until green pepper is tender. Add rice and enjoy.

Thoughts~My mom got this recipe from her friend Maria, and I am so glad she did. Delicious!

Cheeseburger Soup

2011-01-10T20:53:00.004-06:00

Ingredients

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

Directions

In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream.

Yields 8 servings

**Thoughts~Delicious! Even my son agrees. :-)**

**This recipe comes from the Taste of Home Ground Beef cookbook magazine from 2011.**

Baked Coca-Cola Porkchops

2011-01-01T17:10:00.003-06:00

Ingredients

6-8 pork chops, trimmed of fat
1 (12 ounce) can of Coca-Cola
1 cup ketchup
4 tablespoons Worcestershire sauce
1/2 teaspoon salt
pepper

Directions

In a mixing bowl, combine Coca-Cola, ketchup, Worcestershire sauce, salt and pepper. Dip each pork chop in mixture, coating both sides. lay in a single layer on a baking pan. Pour Coca-Cola mixture over each chop. Cover pan with foil and bake at 350 degrees for 45 minutes.

**This recipe comes from the 365 Dinner Menus cookbook by Penny E. Stone.**

Cheesy Chicken Broccoli Casserole

2011-01-01T17:03:00.004-06:00

Ingredients

2 cups chicken meat, cooked, skinned and deboned, cut into pieces
1 package frozen chopped broccoli, cooked and drained
1 can cheddar cheese soup
1 can cream of chicken soup
1 can evaporated milk
1 1/2 cup grated cheddar cheese
2 cups cooked egg noodles

Directions

Mix together soups with milk. in a casserole dish, spread a layer of diced chicken. Cover chicken with broccoli. Sprinkle half of the grated cheese over the broccoli. Add the cooked noodles. Pour soup mixture over noodles. Top with remaining cheese. Bake at 300 degrees for 45 minutes to an hour.

**This recipe comes from 365 Dinner Menus by Penny E. Stone.**

**Notes~I thought it was pretty tasty, but my hubby said it was simply "Okay."**

Cheddar-Ham Chowder

2010-08-10T08:15:00.004-05:00

Ingredients

2 cups potatoes, peeled and cubed
1/2 cup carrots, peeled and sliced
1/2 cup celery, sliced
1/4 cup onion, chopped
2 cups water
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
8-ounce package shredded Cheddar cheese
15-ounce can corn, drained
1-1/2 cups cooked ham, cubed

Directions

In a saucepan, bring potatoes, carrots, celery, onion, water, salt and pepper to a boil. Reduce heat; simmer for 8 to 10 minutes, or until vegetables are tender. Remove from heat; set aside. Melt butter in another saucepan over low heat; blend in flour. Pour in milk; cook and stir until thickened. Sprinkle in cheese and stir until melted; stir into potato mixture. Return to low heat; add corn and ham. Cook until heated through.

Makes 6 to 8 servings

**This recipe comes from Gooseberry Patch's Quick & Easy 2 cookbook.**

**Thoughts~Well, this recipe was definitely "quick and easy" just like the title of the cookbook said. It was also tasty as all get out! Give it a try.**

Creamy Cucumber Bites

2010-08-09T18:48:00.002-05:00

Ingredients

8-ounce package cream cheese, softened
1/2 cup mayonnaise
1-ounce package ranch salad dressing mix
1/2 teaspoon dill weed
1 loaf sliced party rye bread
1 cucumber, thinly sliced
Garnish: dill weed

Directions

Combine cream cheese, mayonnaise, dressing mix and dill weed in a medium bowl; mix well and spread on one side of each bread slice. Top each with a slice of cucumber and sprinkle with additional dill weed. Chill until ready to serve.

Makes 2 dozen

**This recipe comes from Gooseberry Patch's Quick & Easy 2 cookbook.**

Pizza Dippers

2010-08-09T10:28:00.003-05:00

Ingredients

2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon salt
2/3 cup shortening
1/2 lb. ground Italian sausage, browned and drained
1/3 cup plus 1 tablespoon cold water

Directions

Combine flour, cheese and salt in a mixing bowl; cut in shortening until mixture is the size of small peas. Stir in browned sausage. Add water a little at a time, tossing and stirring with a fork until dough is just moist enough to hold together. Shape into one-inch balls; arrange on an ungreased baking sheet. Bake at 450 degrees for 10 to 12 minutes, until golden. Serve hot with warm Pizza Sauce (recipe below) for dipping.

Makes 15 to 25

Pizza Sauce

Ingredients

8-ounce can tomato sauce
2 tablespoons Parmesan cheese
1 tablespoon oil
1/4 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon salt

Directions

Combine all ingredients in a small saucepan. Heat to boiling; reduce heat and simmer about 5 minutes.

**This recipe comes from Gooseberry Patch's Quick & Easy 2 cookbook.**

Apple Cake

2010-08-08T19:15:00.002-05:00

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
2 tablespoons cinnamon
1 teaspoon baking soda
3 apples, peeled, cored and diced
1 cup chopped pecans
1 teaspoon vanilla extract
3/4 cup oil
3 eggs, beaten
Garnish: powdered sugar

Directions

Mix flour, sugar, salt, cinnamon and baking soda in a large bowl. In a separate bowl, mix apples with pecans and combine with flour mixture. In a small bowl, mix vanilla, oil and eggs together; add to flour mixture. Place in a lightly greased and sugared Bundt pan. Bake at 350 degrees for one hour or until tested done. Let cool for 10 minutes and invert onto a serving plate. After cool, sprinkle with powdered sugar.

Makes 10 to 20 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Peanut Butter Pie

2010-08-08T19:06:00.002-05:00

Ingredients

3-ounce package cream cheese
1/2 cup creamy peanut butter
1 cup powdered sugar
12 ounce whipped topping, divided
9-inch graham cracker pie crust

Directions

In a large mixing bowl, cream together cream cheese and peanut butter until well combined. In a separate bowl, mix powdered sugar and 1/2 of the whipped topping together; combine with cream cheese mixture and pour into crust. Frost pie with remaining whipped topping. Refrigerate for several hours to set.

Makes 8 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Sunny Banana Pie

2010-08-08T19:03:00.002-05:00

Ingredients

1 banana, sliced
9-inch graham cracker pie crust
8-ounce package cream cheese
2 cups milk, divided
3-1/2 ounce package instant banana pudding mix
Garnish: shaved chocolate

Directions

Place sliced banana in pie crust. Mix cream cheese with one cup of milk until blended. Mix pudding and remaining milk. Pour over sliced bananas. Sprinkle chocolate over all. Cover and chill for 3 hours.

Makes 6 to 8 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Warm Turtle Cake

2010-08-08T18:54:00.004-05:00

Ingredients

14-ounce package caramels
5-ounce can evaporated milk
18-1/4 oz. package German chocolate cake mix with pudding
3/4 cup butter
12-ounce package semi-sweet chocolate chips
2 cups pecans, divided

Directions

In a saucepan, over low heat, heat caramels and milk until caramels are melted. Prepare cake batter according to package directions, except only use 1/2 the oil listed. Add butter and beat on high until batter is thick and smooth. Spread about 3 cups of batter into an aluminum foil-lined and greased 13"x9" pan. Bake at 350 degrees for 12 to 15 minutes or until cake puffs around the edges and the center is still slightly wet. Pour the caramel mixture over the cake and spread. Sprinkle with one cup of the chocolate chips and one cup of the pecans. Spoon remaining batter over the top. Bake an additional 35 to 45 minutes, or until cake springs back when gently pressed. Meanwhile, melt the remaining chocolate chips; spread over cake and sprinkle with remaining pecans. Let cool.

Makes 12 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Cream Cheese Muffin Puffs

2010-08-08T16:34:00.003-05:00

Ingredients

1/2 cup sugar
1 teaspoon cinnamon
1/8 teaspoon almond extract
1/4 cup margarine, melted
1/2 teaspoon vanilla extract
10-ounce tube refrigerated biscuits
12 ounce cream cheese, cubed

Directions

Combine sugar, cinnamon and almond extract. In a separate bowl, combine margarine and vanilla. Press biscuits into 3-inch circles. Dip each cream cheese cube in margarine mixture, then in sugar mixture. Place cube on center of biscuit, fold dough over cheese; seal well. Dip each filled biscuit into margarine mixture, then sugar mixture. Place seam side down in ungreased muffin pan. Bake at 375 degrees for 12 to 18 minutes; serve warm.

Makes 10 to 12

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Don't Watch Me Minestrone

2010-08-08T16:07:00.003-05:00

Ingredients

1 lb. stew meat, cubed
6 cups water
28-ounce can chopped tomatoes, undrained
2 cubes beef bouillon
1 onion, chopped
2 tablespoons dried vegetable flakes
2 cups cabbage, finely sliced
1 zucchini, thinly sliced
16-ounce can garbanzo beans, drained
1 cup elbow macaroni, uncooked
1/4 cup grated Parmesan cheese

Directions

In a slow cooker, combined meat, water, tomatoes, bouillon, onion, vegetable flakes and cabbage. Cover and cook on low for 7 to 9 hours or until the meat is tender. Add zucchini, beans and macaroni. Cook on high for 30 to 40 minutes or until vegetables and noodles are tender. Serve with Parmesan cheese sprinkled over individual servings.

Makes 8 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Cauliflower-Cheese Soup

2010-08-08T15:57:00.002-05:00

Ingredients

1 cauliflower head, chopped
1 cup celery, diced
1 cup onion, diced
6-1/2 cups water, divided
8-ounce package cream cheese
1/2 cup cornstarch
2 lbs. Cheddar cheese, grated
2 cups milk
1 teaspoon parsley
salt and pepper to taste

Directions

In large saucepan, simmer vegetables in 6 cups water until tender; drain. Add cream cheese. In a small bowl, dissolve cornstarch in remaining water, then add to saucepan. Blend in Cheddar cheese. Add milk, parsley, salt and pepper. Heat until ready to serve.

Makes 6 to 8 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Beefy Mushroom Soup

2010-08-08T13:31:00.003-05:00

Ingredients

1/2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 10-3/4 ounce cans cream of mushroom soup
1-1/3 cup milk
1-1/3 cup water
1 carrot, shredded
1/4 cup quick-cooking barley, uncooked
1/4 cup macaroni, uncooked
1/4 cup long grain rice, uncooked
8-ounce package mushrooms, sliced
2 tablespoons grated Parmesan cheese

Directions

In a skillet, brown beef, onion, garlic and Italian seasoning. Drain excess grease and set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add carrot, barley, macaroni and rice. Reduce heat and simmer for approximately 20 minutes or until barley, macaroni and rice are tender. Add beef mixture, mushrooms and cheese; simmer for approximately 5 minutes, stirring occasionally.

Makes 4 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Farmer's Casserole

2010-08-07T20:24:00.003-05:00

Ingredients

3 cups frozen, shredded hash browns
3/4 cup Monterey Jack cheese, shredded
1 cup cooked ham, diced
1/4 cup green onions, chopped
4 eggs
12-ounce can evaporated milk
1/8 teaspoon salt
1/4 teaspoon pepper

Directions

Place hash browns in 8"x8" baking dish. Sprinkle with cheese, ham and onions. In a mixing bowl, beat eggs, milk, salt and pepper together; pour over hash browns. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55 minutes to one hour or until a knife inserted in the center comes out clean.

Makes 6 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Apple-Pork Tenderloin

2010-08-07T19:19:00.001-05:00

Ingredients

3 lb. pork tenderloin
6 to 8 apples, peeled, cored and sliced
1 onion, chopped
1 teaspoon cinnamon
2 tablespoons sugar
1 cup apple cider
2 tablespoons garlic, minced

Directions

Place pork in the center of a roasting pan. Combine apples, onion, connamon and sugar together and place in pan surrounding pork. Pour apple cider over the pork. Spread garlic over the top. Bake, uncovered, at 325 degrees for 1 to 1-1/2 hours or until pork is cooked.

Makes 8 servings

*Cookbook says that this dish is excellent with mashed potatoes and acorn squash.*

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Mashed Potato-Meat Loaf Casserole

2010-08-07T19:01:00.005-05:00

Ingredients

2 onions, chopped
1 tablespoon oil
1 clove garlic, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 lb. ground beef
3 eggs, divided
1/2 cup bread crumbs
1/2 cup tomato sauce
1/4 cup fresh basil, chopped
1/4 cup chicken broth
1 tablespoon cider vinegar
1-1/2 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 potatoes, peeled, cubed and cooked
1/2 cup sour cream
1 tablespoon unsalted butter

Directions

Over medium heat, saute onions in oil until tender. Stir in garlic, oregano and dried basil; continue to cook one minute longer. Spoon into a large bowl; set aside for 10 minutes. Crumble ground beef into onion mixture, add 2 eggs, bread crumbs, tomato sauce, fresh basil, broth, vinegar, one teaspoon salt and 1/4 teaspoon pepper. Thoroughly blend until mixture is combined. Shape into a loaf and place into an oiled 2-quart casserole dish. Using the palms of your hands and the back of a spatula, press beef mixture over bottom and up sides of casserole dish; set aside. Mash potatoes with sour cream, butter and remaining salt and pepper. Beat remaining egg, then fold into potato mixture; stirring until fluffy. Spoon potatoes into the center of meat loaf shell and bake at 350 degrees for 50 minutes to one hour or until potatoes are puffed and lightly golden brown. Let stand 15 minutes before serving.

Makes 6 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

**Thoughts~This was very tasty! However, I would put the meat mixture in the oven for 15 minutes or so before putting the potatoes on and cooking. Just my suggestion. :-)**

Ham & Noodle Casserole

2010-08-07T10:59:00.003-05:00

Ingredients

1 onion, finely chopped
4 tablespoons butter, melted
2 eggs, beaten
1 cup sour cream
1/2 cup Swiss cheese
1-1/2 cups cooked ham, chopped
salt to taste
1/2 pound egg noodles, cooed

Directions

Saute onion in butter over medium heat until soft. In a mixing bowl, combine the eggs and sour cream; add onion, cheese and ham. Season with salt. Place noodles into a buttered 2-quart casserole dish; add ham mixture and toss gently. Bake at 350 degrees for 45 minutes or until a straw inserted in the center comes out clean.

Makes 6 to 8 servings.

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Creamed Chicken and Mushrooms

2010-08-07T10:53:00.003-05:00

Ingredients

6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
12-ounce can evaporated milk
1 to 2 cups cooked chicken, chopped
4-ounce can mushrooms, drained
1/4 cup white wine

Directions

In a 4-quart saucepan, melt butter and add flour, salt and pepper. Remove from heat and stir in broth and evaporated milk. Bring to a boil for one minute, stirring constantly. Stir in chicken, mushrooms and wine; heat through.

Makes 6 to 8 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Baked Oatmeal

2010-08-07T10:50:00.002-05:00

Ingredients

2 eggs, beaten
1 cup milk
1/2 cup oil
1 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups quick-cooking oats, uncooked

Directions

Mix all ingredients together with mixer. Pour into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes. Do not let brown.

Makes 6 to 8 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Blueberry Jam Muffins

2010-08-07T10:33:00.003-05:00

Ingredients

1 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons butter, melted
1/2 cup sour cream
1 egg
1/2 teaspoon vanilla extract
1 banana, mashed
1 to 2 tablespoons milk
1/2 cup blueberry jam

Directions

Mix dry ingredients together in a bowl. Stir in butter, sour cream, egg, vanilla and banana. Add a little milk if batter seems to thick. Spoon batter into 10 to 12 greased muffin cups about 1/2 full. Drop one teaspoon of jam into middle of teach muffin. Bake at 400 degrees for 12 to 15 minutes. Cool slightly before removing from pan. Makes 10 to 12 muffins.

**Note~You can use any flavor jam or preserves.**

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Blueberry 'N Cheese Coffee Cake

2010-08-07T09:48:00.003-05:00

Ingredients

1/2 cup plus 2 tablespoons butter, softened & divided
1-3/4 cup sugar, divided
2 eggs
2-1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups blueberries
8-ounce package cream cheese, cubed and softened
2 tablespoons lemon zest

Directions

In a mixing bowl, beat 1/2 cup butter at medium speed until creamy; gradually adding 1-1/4 cup sugar and beat well. Add eggs one at a time, beating well after each addition. In a small mixing bowl, combine 2 cups flour, baking powder and salt; stir well. In a separate bowl, combine milk and water; stir well. Add flour mixture to butter mixture alternately with milk mixture. Mix at low speed after each addition until mixture is well blended. Gently stir in blueberries and cream cheese. Pour batter into a greased 11"x7" pan. In a medium bowl, combine remaining flour, sugar, lemon zest and butter; sprinkle mixture over batter. Bake, uncovered at 375 degrees for 50 to 55 minutes or until golden brown. Serve warm.

Makes 12 to 16 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Carrot Cake

2010-08-06T20:10:00.003-05:00

Ingredients

1 cup oil
1 teaspoon vanilla extract
4 eggs
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 cup chopped walnuts
3 cups carrots, grated

Directions

Mix together oil, vanilla, and eggs in a small bowl; set aside. In a large bowl, combine salt, cinnamon, sugar, flour, baking soda and baking powder; stir in egg mixture. Add nuts and carrots, mixing well. Pour batter into 3, greased and floured 8" round cake pans. Bake layers at 350 degrees for 35 minutes or until inserted toothpick comes out clean. Cool in pans for several minutes, then invert onto wire racks to cool completely. Spread icing between layers and over top and sides of cake.

Serves 8 to 10

Icing:

Beat together 1/2 cup butter, 8 ounces cream cheese, and 2 cups powdered sugar until smooth.

**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**

Banana-Poppy Seed Dressing

2010-08-05T21:00:00.003-05:00

Ingredients

1 banana, mashed
1 cup sour cream
1/4 cup sugar
1 tablespoon poppy seeds
1 tablespoon lemon juice
1 teaspoon dry mustard
3/4 teaspoon salt

Directions

Mix all ingredients together; chill for 30 minutes.

Makes about 3 cups

**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**

BBQ Green Beans

2010-08-05T19:44:00.003-05:00

Ingredients

6 slices bacon
1/2 cup onion, chopped
1 cup catsup
1 cup brown sugar, packed
2 tablespoons barbecue sauce
3 14-1/2 ounce cans French-style green beans

Directions

Heat bacon and onion in a skillet; crisply cook bacon and saute onion until soft. In a mixing bowl, combine catsup, sugar and barbecue sauce; add green beans, bacon and onion. Pour into a greased 2-quart baking dish; bake at 250 degrees for 2-1/2 hours.

Serves 6

**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**

Nana's Cowboy Coffee Cake

2010-08-05T18:09:00.003-05:00

Ingredients

2-1/4 cups all-purpose flour
1/2 teaspoon salt
2 cups brown sugar, packed
3/4 cup shortening
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
2 eggs, beaten
Garnish: walnuts

Directions

Combine flour, salt, sugar and shortening in a large bowl; mix until crumbly. Set aside 3/4 cup mixture for topping. To the remaining mixture, add baking powder, baking soda, cinnamon and nutmeg; mix in buttermilk and eggs. Pour into a 13"x9" baking pan lined with wax paper. Sprinkle with topping. Lightly press walnuts into batter. Bake at 375 degrees for 25 to 30 minutes. Remove and cool on wire rack.

Serves 12 to 15

**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**

Applesauce Puffs

2010-08-04T21:18:00.002-05:00

Ingredients

2 cups biscuit baking mix
1/2 cup sugar, divided
2 teaspoons cinnamon, divided
1/2 cup applesauce
1/4 cup milk
1 egg, beaten
2 tablespoons oil
2 tablespoons butter, melted

Directions

Combine biscuit baking mix, 1/4 cup sugar and one teaspoon cinnamon in a mixing bowl; set aside. Mix together applesauce, milk, egg and oil in a separate bowl; pour into dry ingredients. Beat vigorously for 30 seconds. Fill 24 greased muffin tins 2/3 full. Bake at 400 degrees for 12 minutes. Cool in pan for several minutes. Combine remaining sugar and cinnamon in a small bowl. Dip each puff in melted butter then in cinnamon-sugar mixture.

Makes 2 dozen

**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**

Best-Ever Banana Bars

2010-08-04T18:45:00.004-05:00

Ingredients

2 cups all-purpose flour
1-1/3 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 very ripe bananas, mashed
3/4 cup shortening, melted
4 eggs
2 teaspoons vanilla extract

Directions

Combine flour, sugar, baking soda and salt in a large mixing bowl; set aside. Mix bananas, shortening, eggs and vanilla in another mixing bowl; blend well. Add banana mixture to flour mixture; stir until just moistened. Pour into a greased 15"x10" baking sheet; bake at 350 degrees for 20 minutes or until center springs back when touched. Top with cream cheese frosting and cut into bars.

Makes 2 dozen

**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**

S'More Muffins

2010-08-04T18:34:00.004-05:00

Ingredients

1 cup shortening
4 eggs
1 cup sour cream
2 cups sugar
4 tablespoons baking cocoa
2 teaspoons salt
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 cup graham crackers, crushed
1 cup mini marshmallows
1 cup chocolate chips
Garnish: marshmallow creme, graham cracker crumbs

Directions

Combine shortening, eggs, sour cream and sugar; set aside. Mix remaining ingredients in a separate mixing bowl; stir both mixtures together. Fill greased muffin tins 3/4 full and bake at 325 degrees for 30 to 40 minutes. Cool in pan for 20 minutes; remove muffins and spread with marshmallow creme. Sprinkle tops with graham cracker crumbs before serving.

Makes 2 dozen

**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**

Creamy Pecan Chicken

2010-08-04T17:21:00.003-05:00

Ingredients

8 boneless, skinless chicken breasts
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter, melted
1/4 cup plus 2 Tablespoons Dijon mustard, divided
1 cup chopped pecans
16 ounce carton sour cream
1/3 cup water

Directions

Sprinkle chicken with salt and pepper then place in a greased 13"x9" baking dish. Stir together butter and 1/4 cup mustard; pour over chicken breasts. Sprinkle pecans over the top; bake, uncovered, at 375 degrees for 35 minutes or until juices run clear when chicken is pierced. Remove chicken to a serving platter; reserve drippings. In a large saucepan, combine remaining mustard, drippings and sour cream and water. Cook over medium heat until bubbly; stirring constantly. To serve, pour mix over chicken.

Makes 8 servings

**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**

Apple-Pumpkin Butter

2010-08-04T17:09:00.005-05:00

Ingredients

1-3/4 cups canned pumpkin
1 cup apple, peeled, cored and grated
1 cup apple juice
1/2 cup brown sugar, packed
3/4 teaspoon pumpkin pie spice

Directions

Combine all ingredients in a medium saucepan; bring to a boil. Reduce heat to low; simmer for 1-1/2 hours, stirring occasionally. Makes 3 cups.

**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**

OMG! Can you imagine how good your house will smell after making this? I can't wait for Autumn!

Cheddar Quick Bread

2010-08-04T17:04:00.003-05:00

Ingredients

3-1/2 cups biscuit baking mix
2-1/2 cups shredded sharp Cheddar cheese
1 teaspoon garlic salt
1/3 cup fresh chives, chopped
2 eggs
1-1/4 cups milk

Directions

Combine biscuit mix, cheese, garlic salt and chives in a large mixing bowl; set aside. Beat eggs and milk together in another mixing bowl; stir into cheese mixture until moistened. Pour into 4 greased and floured 5"x3" loaf pans; bake at 350 degrees for 35 to 40 minutes. Cool for 10 minutes; remove from pans. Slice and serve warm.

Makes 4 mini loaves.

**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**

Butterscotch Cake

2010-07-28T08:58:00.004-05:00

Ingredients

1 yellow cake mix
1 box of butterscotch pudding (not instant)
1/2 cup oil
butterscotch chips
chopped pecans

Directions

Cooking pudding according to package directions, and let it cool. Once cool, mix together the cake mix, pudding and oil. Pour into a 9 x 13 inch pan. Sprinkle with butterscotch chips and pecans. Bake for 30-40 minutes at 350 degrees.

**Delicious!! I love that you can change this one up too. You could do a chocolate cake mix with chocolate pudding and chocolate chips, or you could try a white cake mix with banana cream pudding and chocolate chips. You are only limited by your imagination! **

Bacon Ranch Green Beans

2010-07-24T18:04:00.004-05:00

Ingredients

16 ounce frozen green beans
2 tbsp butter
1 envelope ranch dressing mix
4 slices of bacon, cooked and crumbled

Directions

In a skillet, saute the green beans in butter. Add the salad dressing and toss to coat. Just before serving, sprinkle in the bacon and mix.

**I got this recipe from the Menus 4 Moms website.**

**Thoughts~Not bad. Definitely worth trying. It is a nice change of pace from plain ol' green beans, but also, not a recipe I would want to eat all the time.**

Fruit Pizza

2010-07-20T20:08:00.001-05:00

Ingredients

1 roll of Pillsbury sugar cookie dough
7 ounces of Kraft Marshmallow Creme
8 ounces Philadelphia Cream Cheese, softened
Fruit

Directions

Roll out the cookie dough into your desired shape. Bake for 10-12 minutes. Let cool.

While this is cooling, cream together Marshmallow Creme and softened Cream Cheese. Put a generous layer on the sugar cookie. You will have some remaining, but you can use this as a fruit dip.

Cut up any fruit that you like, and put it on top.

Delicious and Refreshing!!

Maple Syrup Cookies

2010-07-16T07:17:00.002-05:00

Ingredients

1 teaspoon baking soda
1 tablespoon milk
1 egg
1/2 cup plus 2 tablespoons shortening
1 cup maple syrup
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 (8 ounce) package semisweet chocolate chips

Directions

Preheat oven to 350 degrees. In small cup, dissolve baking soda in milk and set aside. Cream egg, shortening and syrup. Add flour, baking powder, salt, vanilla, and baking soda mixture; blend well. Stir in chocolate chips. Drop by teaspoons onto greased cookie sheet and bake for 12 to 15 minutes.

**This recipe is from the Amish Friends Cookbook by Wanda E. Brunstetter.**

Hash Brown Potato Casserole

2010-07-05T09:03:00.003-05:00

Ingredients

2 lb. frozen hash browns, thawed
1 stick butter
1 cup chopped onion
1 8 ounce package shredded Cheddar cheese
1 teaspoon salt
1 teaspoon garlic powder
1 pint sour cream
1 can cream of chicken soup
2 cups crushed Ritz crackers

Directions

Cut butter into small slices. Combine all ingredients except crackers. Pour into casserole dish. Sprinkle crackers on top. Bake at 350 degrees for 1-1/2 hours.

**This recipe comes from Sharing Our Best: Girlfriends Unlimited, New Hope Church.**

Chicken Macaroni Casserole

2010-07-03T10:29:00.004-05:00

Ingredients

2 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half cream
1-1/2 to 2 cups chicken broth, divided
3/4 pound Velveeta, cubed
2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
3 cups cubed cooked chicken
1 jar (2 ounces) diced pimentos, drained
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a large saucepan, melt butter. Stir in the flour until smooth. Gradually add cream and 1-1/2 cups of broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; add cheese; stir until melted. Add macaroni, chicken, pimientos, salt and pepper. Add aditional broth, if needed.

Pour into a 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through. Sprinkle with parsley, if desired.

Yields 6-8 servings

**This recipe comes from the Taste of Home 2010 Church Supper Cookbook.**

Blueberry Buttermilk Coffeecake

2010-03-18T23:09:00.000-05:00

Ingredients

for the coffeecake:

1/2 cup butter
1 1/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries

for the topping:

2/3 cups all-purpose flour
2/3 cup sugar, white or brown
6 tablespoons butter, softened

Directions

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. Sift together 4 cups flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries by hand. Pour batter into prepared pan.

In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.

Bake in preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Creamy Peanut Butter Pie

2010-02-26T07:44:00.000-06:00

Ingredients

8 ounces cream cheese
1 cup powdered sugar
1/2 cup creamy peanut butter
16 ounces Cool Whip
Graham cracker pie crust
chocolate shavings or fudge syrup

Directions

In a large bowl, mix the cream cheese, powdered sugar, peanut butter, and cool whip until well blended. Pour into the pie crust. Top with chocolate shavings or fudge syrup. Refrigerate for several hours before serving.

**Notes~I made the pie crust out of peanut butter cookies. I just stuck them in the food processor, added 4 Tbsp. of butter, and pressed it into a pie pan. Also, to make chocolate shavings, just put a chocolate candy bar in the freezer for a bit and then use your vegetable peeler to make shavings.**

Chicken Cordon Bleu

2010-02-11T16:25:00.004-06:00

Ingredients

8 boneless skinless chicken breast halves (8 ounces each)
8 thin slices ham
8 slices Swiss cheese
2 eggs
1 cup milk (2%)
2 cups crushed cornflakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.

Place on a greased baking sheet. Bake at 350 degrees for 40-45 minutes or until chicken is no longer pink. Discard toothpicks before serving.

Makes 8 servings

Chicken Cordon Bleu published in Taste of Home December/January 2008, p34

Country-Fried Steak

2010-01-25T07:11:00.003-06:00

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup buttermilk
1 cup crushed saltines
4 beef cube steaks (1 pound total)
3 tablespoons canola oil
1 can condensed cream of mushroom soup, undiluted
1 cup milk

Directions

In a plastic bag or bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a plastic bag or bowl. Coat steaks with flour mixture, then dip in the buttermilk and coat with crumbs.

In a large skillet over medium-high heat, cook the steaks in oil for 2-3 minutes on each side of until golden and no longer pink. Remove and keep warm. Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.

**This recipe comes from a Taste of Home Special Issue called Dinner on a Dime...March 2010.**

Chicken & Broccoli Braid

2010-01-12T10:30:00.000-06:00

Ingredients

12 ounces cooked chicken, chopped (2 cups/about 3 cooked boneless, skinless chicken breast halves)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise (or Miracle Whip)
1 tsp dried dill weed
1/4 tsp salt
2 pkgs (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Directions

Preheat oven to 375 degrees. Chop chicken & broccoli; place in large bowl. Chop bell pepper and add to bowl. Press garlic over vegetable mixture using garlic press. Add shredded cheese, mayonnaise, dill mix, and salt. Mix well.

Unroll 1 pkg. of crescent doughl do not separate. Arrange longest sides of dough acress width of a 12 x 15 rectangle baking stone. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1-1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, life strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds.

Bake 25 to 28 minutes or until deep golden brown. Cut and serve.

Yields: 10 servings

Pizza Biscuit Bake

2010-01-05T15:59:00.003-06:00

Ingredients

3-1/3 cups Original Bisquick Mix
1 cup milk
2 cans (8 oz each) pizza sauce
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)

Directions

Heat oven to 375 degrees. Spray 13 x 9 inch glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom of dish).

Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.

Bake 20-25 minutes or until golden brown.

Note~Yummy...especially for kids! So easy to make, which was great for me. You can play around with this base recipe and add ingredients. Anything you would put on pizza can be added.

Turkey Treats

2009-11-19T16:57:00.004-06:00

Ingredients

Canned vanilla frosting
Round cracker...like Ritz
Candy corns
Chocolate kisses
Caramel

Directions

1. Spread some canned vanilla frosting on a round cracker.
2. Place a chocolate kiss near the bottom of the cracker.
3. Add candy corns above the kiss to make feathers; place one candy corn on the kiss for the head.
4. Let the frosting dry.
5. To make the turkey stand up, attach a caramel to the back with more frosting.
6. Make-Ahead Tip: make these edible decorations up to 3 days ahead. Store in an airtight container.

Pecan Pumpkin Pie

2009-10-25T09:05:00.003-05:00

Ingredients

Pastry for single-crust pie (9 inch)
2 eggs
1 can (15 oz.) solid-pack pumpkin
1/2 cup maple syrup
1/4 cup sugar
1/4 cup heavy whipping cream
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Topping:

2 eggs, lightly beaten
1 cup chopped pecans
1/2 cup sugar
1/2 cup maple syrup

whipped topping, optional

Directions

Line a 9-inch pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar cream, cinnamon and nutmeg until smooth; pour into pastry. Combine the eggs, pecans, sugar and syrup; spoon over top.

Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set. Cool on wire rack for 1 hour. Refrigerate overnight or until set. Serve with whipped topping, if desired.

Yields 8 servings

**This recipe comes from the Nov/Dec 2009 Simple & Delicious magazine.**

Italian Sausage Strata

2009-10-25T06:38:00.002-05:00

Ingredients

1 lb. bulk Italian sausage
1 loaf (1 lb.) sourdough bread, cubed
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/4 cup thinly sliced green onions
10 eggs
3 cups half-and-half cream
1 tsp. ground mustard
1/2 tsp. salt
1 cup (4 oz.) shredded Italian cheese blend

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13 x 9 inch baking dish. Layer with mushrooms, onions and sausage. In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 60-65 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving.

Yields 12 servings

**This recipe comes from the Nov/Dec 2009 Simple & Delicious magazine.**

Peaches & Cream French Toast

2009-10-25T06:02:00.002-05:00

Ingredients

1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp. corn syrup
1 can (29 oz.) sliced peaches, drained
1 loaf (1 lb.) day-old French bread, cubed
1 pkg. (8 oz.) cream cheese, cubed
12 eggs
1 1/2 cups half-and-half cream
1 tsp. vanilla extract

Directions

In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13 x 9 inch baking dish.

Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.

Yields 12 servings

Pineapple Cranberry Ham

2009-10-25T05:33:00.003-05:00

Ingredients

4 boneless fully cooked ham steaks (6 oz. each)
1 1/2 tsp. canola oil
1/2 cup jellied cranberry sauce
1/2 cup undrained crushed pineapple
3 Tbsp. brown sugar
1/8 tsp. ground cloves

Directions

Cut each ham steak in half. In a large skillet over medium heat, cook ham in oil in batches for 3-5 minutes on each side or until heated through. Set aside and keep warm.

Meanwhile, in a small saucepan, mash the cranberry sauce; stir in the remaining ingredients. Bring to a boil; cook and stir for 3-5 minutes or until slightly thickened. Serve with ham.

Yields 4 servings

**This recipe came from the Nov/Dec 2009 Simple & Delicious magazine.**

Chili

2009-10-19T00:10:00.005-05:00

Ingredients

hamburger, browned
onion, chopped and cooked with the hamburger
1 jar Pace chunky salsa
1 can tomato juice
2 cans kidney beans (dark, light, or 1 of each)

Directions

Combine the ingredients and let simmer. Top with cheese, sour cream, and/or green onions, if desired.

Notes: This recipe is super simple and super tasty!

Pumpkin Pear Bread Pudding

2009-09-21T07:37:00.002-05:00

Ingredients

2 eggs
1 can solid-pack pumpkin
1 cup sliced pears, drained and chopped
1 can (14-ounces) sweetened condensed milk
1/2 cup sugar
1-1/2 teaspoons ground cloves
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground nutmeg
1 loaf Rhodes Bread Dough, baked and cubed

Streusel:
1 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter

whipped cream

Directions

In a mixing bowl, beat eggs. Add pumpkin, pears, milk, sugar and spices; mix well. Fold in bread cubes. Pour into a greased 9-inch square baking dish or springform pan that has been coated with cooking spray. Cover and refrigerate 1-2 hours or overnight.

Just before baking, combine streusel ingredients; mix well. Sprinkle over bread pudding. Bake at 350 degrees for 40-45 minutes or until knife inserted near the center comes out clean. Serve warm with whipped cream.

Yields 8 servings

Dried Beef Cheese Ball

2009-09-04T10:49:00.003-05:00

Ingredients

5 ounces dried beef, chopped
2 (8 ounce) packages cream cheese, softened
6 green onions, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon seasoned salt or garlic powder

Directions

Reserve about a half cup of chopped dried beef.

In a medium bowl, combine the remaining beef, cream cheese, green onions, Worcestershire sauce and seasoned salt or garlic powder. Mix well and roll into a ball.

Roll the ball in the reserved beef, coating the entire outside of the ball.

Spread on crackers. Yummy!!

Scotcharoos

2009-09-04T10:26:00.004-05:00

Ingredients

1 cup white corn syrup
1 cup white sugar
1 cup peanut butter
6 cups Rice Krispies
1/2 pkg. chocolate chips
1/2 pkg. butterscotch chips

Directions

Bring corn syrup and sugar to a boil. Remove from heat and add the peanut butter. Mix well. Add this to the Rice Krispies and mix well. Press this mixture into a buttered 9 x 13 pan.

Melt the chocolate chips and butterscotch chips together. Mix and pour over the Rice Krispies in the pan. Cool until the topping hardens.

Potato Patties

2009-09-04T10:19:00.001-05:00

Ingredients

3 medium potatoes
1 small onion
1 tbsp. flour
1 egg, beaten
1 tbsp. milk
1 tbsp. salt

Directions

Grate potatoes and onions. Add other ingredients. Mix well. Shape into patties. Fry in skillet.

Noodle Heaven

2009-09-04T10:07:00.004-05:00

Ingredients

1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 ounce) cans tomato sauce
1 (8 ounce) pkg. cream cheese, softened
1 cup low-fat sour cream
1 (8 ounce) pkg. noodles of your choice
1 cup cheddar cheese, grated

Directions

Brown beef in a large skillet. Add garlic, salt, sugar and tomato sauce and simmer 10 minutes or until meat is lightly browned. In a small bowl blend cream cheese, onion powder and sour cream. Boil noodles, undercooking a minute or two; drain. In a 9 x 13-inch baking dish, layer noodles, the cream cheese mixture and meat sauce. Repeat layers. Sprinkle cheddar cheese on top.

To freeze: Cover with foil, label and freeze.

To serve: Transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated through and cheese is melted and bubbly.

*This recipe is adapted from Frozen Assets.*

Salisbury Steak

2009-09-02T07:29:00.002-05:00

Ingredients

1 1/4 pounds package ground beef
1 (10.75-ounce) can cream of onion soup, divided
1 1/2 cups frozen chopped onion, thawed and divided
1 cup plain bread crumbs
1/3 cup plus 1 tablespoon steak sauce, divided, Heinz 57
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8-ounce) package sliced fresh mushrooms
1/2 cup water

Directions

In a large bowl, combine ground beef, 3/4 cup onion, bread crumbs, 1/3 cup steak sauce, egg, Worcestershire, salt, and pepper. Shape meat into 5 patties.

In a large skillet, cook patties over medium-high heat, flipping once, until desired degree of doneness, about 12 to 15 minutes. Remove patties from skillet; set aside, and keep warm. Add remaining 3/4 cup onion and mushrooms to skillet, and cook until vegetables are tender, about 6 minutes. Add remaining 1/4 cup soup, remaining 1 tablespoon steak sauce, and water; reduce heat to medium, and simmer until sauce thickens, stirring occasionally. Serve sauce over steaks.

Makes 5 servings

**Thoughts~I couldn't find cream of onion soup so I used cream of mushroom. It was quite tasty!**

Crunchy Onion Chicken

2009-09-02T07:26:00.002-05:00

Ingredients

2 cups (4 ounces) French's Original or Cheddar French Fried Onions
2 tbsp. flour
4 boneless skinless chicken breasts
1 egg, beaten

Directions

Crush French Fried Onions with flour in plastic bag.
Dip chicken into egg, then coat in onion crumbs.
Bake at 400 degrees for 20 minutes until cooked through.

Sweet-and-Sour Green Beans

2009-09-02T07:22:00.004-05:00

Ingredients

1 (16 ounce) bag frozen cut green beans
1 cup frozen chopped onion
3 tablespoons firmly packed brown sugar
3 tablespoons distilled white vinegar

Directions

In a large microwave-safe bowl, combine green beans and onion. Cover tightly with plastic wrap, and microwave on High for 4 to 5 minutes, or until tender. Drain bean mixture.

In a small bowl, whisk together brown sugar and vinegar. Pour over green beans, tossing gently to coat. Serve immediately.

Makes about 6 servings

**Thoughts~I made this with canned green beans, fresh onions, and on the stove not the microwave. Delicious!**

Penne with Vegetables and Kielbasa

2009-07-31T12:33:00.002-05:00

Ingredients

6 oz. (2 cups) uncooked penne pasta (tube-shaped pasta)
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into thin wedges
1 (9 oz.) pkg. frozen sugar snap peas
1/2 lb. kielbasa, sliced
1/2 cup milk
8 oz. Velveeta, cubed

Directions

Cook penne as directed on package. Drain; cover to keep warm. Meanwhile, heat 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add bell pepper, onion and sugar snap peas; cook 4-5 minutes or until vegetables are crisp-tender, stirring frequently. Drain, if necessary.

Reduce heat to medium. Add kielbasa, milk and cheese to vegetables. Cook over medium heat for 3 to 4 minutes or until cheese is melted and sauce is smooth, stirring constantly.

Add cooked penne; stir gently to coat. Cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.

Makes 4 servings

**This recipe comes from the February 2004 Pillsbury One-Dish Meals cookbook magazine.**

Chocolate Zucchini Cake

2009-07-28T12:05:00.003-05:00

Ingredients

1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
1/2 cup canola oil
3 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons unsweetened cocoa
3 zucchini, about 6 inches long
1 cup chocolate chips

Directions

Preheat the oven to 350 degrees. In a large bowl beat the sugars, butter, and oil. Add the eggs, the flour, allspice, cinnamon, salt, baking soda, and cocoa. Add to the batter. Grate the zucchini into the batter and stir. Pour into a greased and floured 13 x 9-inch pan. Sprinkle with the chocolate chips. Bake for 45 minutes or until a tester inserted in the center comes out clean.

Makes 15 servings

**This recipe comes from The Red Hat Society Cookbook.**

Tamale Pie

2009-06-09T11:21:00.003-05:00

Beef Filling Ingredients

1 1/4 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
1 (16 ounce) can tomato sauce
1 (15 ounce) can corn, drained
1/2 cup sliced black olives
1 garlic clove, minced
1 tablespoon sugar
1 teaspoon salt
2-4 teaspoons chili powder
1 dash pepper
1 (15 ounce) can black beans or refried beans
1 1/2 cups cheddar cheese

Cornmeal Topping

3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter or margarine

Directions

Cook meat, onion, and green pepper in a large skillet until meat is browned; drain fat. Stir in tomato sauce, corn, olives, garlic, seasonings, and beans; simmer, stirring occasionally, about 10 minutes or until thick; stir in cheese then remove from heat.

Meanwhile, stir cornmeal, salt, and cold water together in a saucepan; cook over medium-high heat (please be careful as hot cornmeal mixture may splatter) for a minute or two, stirring constantly until thick. Remove from heat and stir in butter.

Turn meat filling into a 9 x 13 inch baking dish that has been lightly coated with non-stick cooking spray. Spoon cornmeal topping evenly over entire top of beef filling.

Bake at 375 degrees for about 40 minutes or until cornmeal topping is set and beef filling is bubbly. Serve topped with salsa and sour cream.

NOTE: Family-sized portions of the cooked beef filling freeze excellently in Ziploc freezer bags - To serve: Just thaw, turn meat filling into a prepared baking dish, quickly make and spoon on a proportional amount (for a frozen half-batch to be baked in an 8x8" pan, prepare topping using 1/2 cup cornmeal and 1 1/3 cup water) of cornmeal topping, bake and enjoy!

Chicken Casserole

2009-06-09T11:15:00.003-05:00

Ingredients

1 cup cooked chicken, chopped
2 cups slightly cooked elbow macaroni
1/2 pound chopped Velveeta cheese
3 diced hard boiled eggs, sliced
1 onion chopped
2 cans cream of mushroom soup
1 small can sliced mushrooms
1 3/4 to 2 cups of milk
1/2 cup chopped green pepper
1/2 cup frozen vegetable mix

Directions

Mix all ingredients together. Pour into a 2 quart greased dish and refrigerate over night. Bake at 350 degrees for 1 hour.

**Thoughts~A lady from our church named Maria made this for a VBS decorating night. It was yummy!**

Mix-n-Match Pasta Salad

2009-06-09T11:04:00.002-05:00

This recipe came from my friend, Mariellen. She is fabulous, and I think this recipe is pretty darn fabulous too. I never would have thought to put some of these ingredients in my pasta salad.

16 oz pasta (you choose)
3 from list one totaling 2 lbs
1-2 from list two (1/4-1/2 cup each)
1-4 from list three
1 from list four (1 cup)

List One:
Bite size broccoli florets added to pasta one minute before draining
Bite size cauliflower florets added to pasta one minute before draining
Bite size asparagus spears added to pasta one minute before draining
¼” carrot coins added to pasta one minute before draining
Bite size green bean pieces added to pasta one minute before draining
Snow peas added to pasta one minute before draining
Sugar snap peas added to pasta one minute before draining
¼” zucchini pieces added to pasta one minute before draining
Canned artichoke hearts
Bean sprouts
¼” celery slices
Bite size pieces of cucumber
Thinly sliced fennel
Bite size pieces of avocado
Thinly sliced zucchini
Halved cherry or grape tomatoes
Bite size strips of bell pepper
Diced tomato
Thawed frozen green peas
½” thick rounds of broiled eggplant cut into bite-size pieces
Large whole mushrooms, sliced after broiling
Grilled bell pepper strips
Grilled zucchini pieces
Sauteed celery pieces
Sauteed bell pepper pieces
Canned beans
Chicken breast pieces
Turkey pieces
Ham pieces
Italian sausage pieces
Cooked lobster
Cooked and peeled shrimp
Canned tuna
Crab meat
Mild cheeses (swiss, Monterey jack, mozzarella, cheddar)

List Two:
Crumbled feta cheese
Sliced parmesan cheese
Crumbled goat cheese
Capers
Coarsely chopped pitted olives
Peperoncini
Pepperoni
Roasted peppers
Sun dried tomatoes
Crumbled bacon
Prosciutto
Smoked salmon or other smoked fish
Toasted pine nuts
Roasted cashews
Roasted or honey roasted peanuts
Sesame seeds
Sunflower seeds

List Three:
3 large green onions, sliced
½ red onion, chopped
2 tsp orange or lemon zest
2 T. cilantro
2 T. basil
2 T. dill
2 T. parsley
2 T. mint
1 tsp rosemary
1 tsp tarragon
other herbs of your choice

List Four:
Ranch dressing
Italian dressing
Caesar dressing
Thousand island dressing
Russian dressing
French dressing
Rice wine vinegar
Lemon juice
Soy sauce and sesame oil
Other dressing of your choice

It's so easy. If you're in the mood for Asian food you might do chicken breast, broccoli, and sugar snap peas with roasted cashews or sesame seeds, green onion, and parsley and a soy and sesame oil sauce. If you're in the mood for Greek you can do ham, artichoke hearts and fennel, feta crumbles, red onion and tarragon with a yogurt and lemon sauce. You never have to have the same thing twice.

Pork Steak

2009-06-09T09:34:00.003-05:00

Ingredients

2 tablespoons canola oil
4 pork steaks
salt and pepper
garlic powder
1 large onion, chopped
1 cup fresh mushrooms, sliced or 2 (4 1/2 ounce) cans sliced mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup
1 3/4 cups water
1 (1 ounce) package dry onion soup mix
1 tablespoon Worcestershire sauce

Directions

Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Brown steaks on each side. While browning, season steaks with salt, pepper, and garlic powder. Transfer steaks to a 9 x 13 inch casserole dish.

Saute the onions and mushrooms in the same skillet. Add water, Worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms. Pour sauce over steaks.

Cover dish with aluminum foil. Bake in preheated oven for 90 minutes.

Serves 4

**Thoughts~This is great served over rice.**

Applesauce Meatballs

2009-06-08T12:37:00.002-05:00

Meatball Ingredients

1 egg, beaten
1/2 cup unsweetened applesauce
1 cup soft bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef

Sauce Ingredients

1 can (10 3/4 ounce) condensed tomato soup
1/4 cup water
1/2 teaspoon sugar
1/2 teaspoon prepared horseradish
3 to 5 drops Worcestershire sauce
3 to 5 drops hot pepper sauce

Directions

In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2 inch balls. In a large skillet, gently brown meatballs over medium heat; drain. Transfer to an ungreased 2-quart baking dish.

Combine sauce ingredients; pour over meatballs. Cover and bake at 325 degrees for 45-50 minutes or until meat is no longer pink. Serve over egg noodles.

Makes 4 servings

**Thoughts~Jeff loved these!**

Swedish Meatballs

2009-01-18T10:34:00.003-06:00

Ingredients

1 (12 ounce) bag of egg noodles
meatballs
vegetable oil for frying
2 tbsp. butter
2 tbsp. flour
1 cup beef broth
1/2 tsp. salt
Dash cayenne pepper
1/2 tsp. Worcestershire sauce
1 cup (1/2 pint) dairy sour cream, room temperature

Directions

Start noodles cooking according to package directions. If using cooked meatballs, reheat in oil for a few minutes or fry uncooked meatballs until done. Drain on paper towels. Combine remaining ingredients sour cream sauce. Fold meatballs into sour cream sauce. Drain noodles when cooked and serve meatballs on cooked noodles.

**I found this recipe on menus4moms.com.**

Crockpot Cordon Blue

2009-01-11T12:15:00.002-06:00

Ingredients

6 chicken breast halves--skinless, boneless
1 can condensed cream of chicken soup
1 cup milk
4 oz. ham sliced
4 oz. Swiss cheese-sliced
1 package herbed dry bread stuffing mix
1/4 cup melted butter

Directions

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a crockpot to cover the bottom. Leyer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers. Sprinkle stuffing on top, and drizzle butter over stuffing. Cover and cook on low for 4-6 hours, or on high for 2-3 hours.

Serves 6

Grandma's Meatballs

2009-01-11T12:11:00.004-06:00

Ingredients

2 lbs. hamburger
1 tablespoon salt
1/4 teaspoon pepper
1 garlic clove
1 cup seasoned bread crumbs
3 eggs
1/4 pint olive oil

Directions

Mix all ingredients. Spray broiler pan with Pam. Cook at 350 degree for 30 minutes.

**This recipe comes from my college roommate, Angie. Well, it actually comes from her grandma. I haven't had it in years, but I am looking forward to making it soon. I wonder if they will taste as good as I remember.**

Cashew Chicken Hot Dish

2009-01-11T10:39:00.001-06:00

Ingredients

4 boneless skinless chicken breast halves, cut into cubes
2 tablespoons butter
1 medium sized onion, diced
1 10-ounce can sliced mushrooms, drained
1 cup uncooked long grain regular white rice
1 tablespoon chicken bouillon granules, mixed with 1-1/2 cups boiling water
1 teaspoon ground ginger
2 cups broccoli pieces
1 cup cashew nuts
Pinch ground black pepper
1 teaspoon soy sauce, or as desired
Parsley sprigs

Directions

Preheat oven to 375 degrees.

In a saucepan, over medium heat, stir and cook chicken in butter until done, about 5 minutes; spoon mixture into a 2-1/2 quart round glass baking dish. Add onion, mushrooms, rice, boiling water and ginger; mix well. Cover and bake 30 minutes. Stir in broccoli; bake 10 minutes or until vegetables are done. Remove from oven and let stand a few minutes. Stir in 1/2 cup cashews, pepper and soy sauce. Sprinkle remaining cashews on top. Place under broiler, (without the cover) to brown. Remove from oven. Garnish with parsley

Serves 4

**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.

Reuben Hot Dish

2009-01-11T10:37:00.001-06:00

Ingredients

1 8-ounce package wide noodles, cooked according to package directions, drained, then mixed with 3 tablespoons soft butter
1 pound sauerkraut, drained
2 cups chopped corned beef
2 medium tomatoes, peeled, sliced (I am thinking about omitting this.)
1/4 cup thousand island salad dressing
2 cups shredded Swiss cheese
4 crisp rye crackers, crushed
1/4 teaspoon caraway seeds, more if desired

Directions

Preheat oven to 350 degrees.

In a greased 13x9x2-inch glass baking dish, layer noodles, sauerkraut, corned beef and tomaotes. Dot with salad dressing and sprinkle with cheese. Top with cracker crumbs and caraway seeds. Bake covered 40 minutes. Uncover; bake 15 minutes or until hot and bubbly.

Serves 6 to 8

**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.

Dried Beef Hot Dish

2009-01-11T10:35:00.001-06:00

Ingredients

2 cups large size elbow macaroni, cooked according to package directions, less 3 minutes cooking
time, set aside
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
3/4 cup whole milk
1 cup salad dressing (mayonnaise)
1 cup grated cheddar cheese
3 hard boiled eggs, chopped
2 2-ounce packages dried beef, cut up

Directions

Preheat oven to 350 degrees.

In a large bowl, mix together soup, milk, and salad dressing until well blended. Add cheese, eggs, beef and macaroni; mix well. Pour mixture into a greased 2-quart glass baking dish. Bake uncovered about 35 minutes or until thoroughly heated.

Serves 6

**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.

Cake Icing

2009-01-03T14:37:00.004-06:00

This recipe is from my friend Karen.

Mix together:

1 (2 lb.) bag of powdered sugar
3/4 cup Crisco
1/2 to 2/3 cup milk
1 tsp. salt
1 tsp. vanilla flavoring
1 tsp. almond flavoring
1/4 tsp. butter flavoring

**Thoughts~I love this recipe! I usually use right betwee 1/2 and 2/3 cup milk. I also use slightly less almond flavoring. It's really all up to your personal preference.**

Italian Beef

2008-12-15T09:28:00.003-06:00

Ingredients

3 to 4 lbs. Tip Roast~Sliced
1 envelope Au Jus
1 pkg. Dry Italian Seasoning Mix
1 onion, sliced
1 can beer
1 can beef broth
Pepperoncini...about 4 plus add some of the juice half way through cooking

Directions

Combine all above ingredients. Cook slow in crockpot on low about 6 hours, or cook slow in oven at 275 for several hours.

Steak Bake

2008-11-17T07:31:00.003-06:00

Ingredients

1-1/2 lbs. sirloin steak cut into narrow strips
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
1 small onion, chopped
1 green pepper, cut up in slivers
1 (19 oz.) can of tomatoes
1 can of mushrooms, drained
1 pkg. (10. oz.) frozen french green beans

Directions

Mix the flour, salt, and pepper. Mix steak with the flour mixture. Put in a small roasting pan or a 2-1/2 quart casserole. Leave all excess flour in pan. Put in oven. Bake at 400 degrees for 2o minutes. Remove from oven.

Mix the last 5 ingredients with the steak.

Mix together 3 Tbs. molasses and 3 Tbs. soy sauce. Pour over the steak and vegetable mixture. Return to oven, decrease temperature to 350 degrees. Bake another hour or longer.

Meatloaf

2008-11-17T07:22:00.005-06:00

Ingredients

1 lb. ground beef
1 cup dry bread crumbs or crackers
1 egg, beaten
1/4 cup minced onion
1/4 cup chopped green pepper
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic salt
2 tsp. Worcestershire sauce
ketchup

Directions

Mix all ingredients thoroughly. Form a loaf, and place the loaf in an ungreased cake pan. Bake in oven at 350 degrees for 30 minutes. After 30 minutes, take loaf out and cover with ketchup. Place back in oven and bake for 15 more minutes.

Note: You can substitute ground turkey for ground beef.

Monkey Bread

2008-10-14T10:53:00.003-05:00

Ingredients

4 tubes of biscuits
granulated sugar
cinnamon
1-1/4 stick butter
1 cup brown sugar

Directions

Cut biscuits into 4ths. Coat with mixture of granulated sugar and cinnamon. Drop into bundt pan. Melt 1-1/4 sticks of butter and stir in brown sugar. Pour mixture over biscuits. Bake at 350 degrees for 20 minutes.