S: Kaylyn Patterson
BC: Made With Love
FC: A special collection of recipes from your family and friends, we love you.
2: Morroccan Chicken and Butternut Squash By Ashley McGee INGREDIENTS 1 1/2 lb boneless skinless chicken breasts, diced into cubes 2 tsp oil 1 medium onion, sliced 2 cloves garlic, minced 1 1/2 tsp ground cumin 1/2 tsp each ground cinnamon, ginger and salt 1/4 tsp pepper 1 can (28 oz) diced tomatoes 1 can (15 oz) chickpeas, rinsed 1 small butternut squash, peeled, seeded and cubed (3 cups) 1/3 cup raisins Garnish: chopped cilantro, toasted almonds (optional) PREPARATION 1. Heat the chicken in a skillet until slightly browned and set aside (the chicken will continue to cook when you add back in with other ingredients so be sure not to overcook). 2. Heat oil in a large skillet over medium-high heat. Sauté onion 2 minutes. Add garlic and spices; cook 30 seconds until fragrant. 3. Stir in tomatoes and their juices until blended. Add chicken and chickpeas. Bring to a boil; cover, reduce heat and simmer 15 minutes. 4. Add butternut squash and raisins; simmer, covered, 10 to 15 minutes more until squash is tender and chicken is cooked through. If desired, garnish with cilantro and almonds 5. Serve with couscous.
3: Chicken Tetrazzini By Ashley McGee INGREDIENTS 1/2 lb. (8 oz.) spaghetti, uncooked, broken in half 1 lb. boneless skinless chicken breasts, cubed 1 medium red pepper, chopped 2 cups sliced fresh mushrooms 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 1/4 cup flour 1 can (14 oz.) fat-free reduced-sodium chicken broth (sometimes I substitute this with cream of chicken/water mixture and it’s amazing!) 3 Tbsp. KRAFT Grated Parmesan Cheese, divided 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese PREPARATION Preheat oven to 350F. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove from skillet; set aside. Place cream cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 min., stirring frequently. Drain pasta; return to saucepan. Add cream cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 25 min. Top with mozzarella and remaining 1 Tbsp. Parmesan cheese; continue baking, uncovered, 2 min. or until mozzarella cheese is melted.
4: Something Different Sweet Rolls | 1 box(no pudding) yellow cake mix 2 packages(2TBSPNS) dry yeast 5 cups of flour TOPPING 2 sticks of butter 8 TBSP corn syrup 8 TBSP brown sugar 2 cups chopped pecans Mix cake mix, flour and yeast well. Stir in 2and1/2 cups of warm water. Mix, knead and let rise until double in size. Punch down and cut in to 2 pieces. Roll each piece out, on(a good amount) of flour, into a large rectangle. Spread with melted butter and sprinkle heavily with cinnamon and sugar. Roll up starting from wider end and then cut in 12 even slices. Make topping. Melt 2 sticks of butter in saucepan, add brown sugar and corn syrup. Stir and cook over low heat until well blended. Spray 2 9X13 pans with cooking spray. Sprinkle 1 cup of chopped nuts in each pan. Pour of topping over nuts in each pan. Then put the 12 slices, evenly spaced over the nut topping mixture and let rise. Bake at 375 for 25 minutes. P.S.-- I reserve some of the butter topping mix and put a small dab on the top of each cinnamon roll before cooking. Invert pan as soon as it comes out of the oven. I also make a little extra topping so it is really gooey and sugary!! Love Mom | From the Kitchen of Mommo
6: Pizza 1 recipe of roll out sugar cookie dough Fresh fruit whatever is available (grapes, strawberries, mandarin oranges, pineapple, kiwi fruit) make it colorful 1 recipe of cream filling from boston cream pie recipe Roll out cookie dough to 1/8 inch thick and place in glass pie plate. Cover bottom and sides of pie plate with cookie dough. Make top edge pretty. Prick all over with fork. Bake at 375 until very light brown. Cool. Fill with cooled cream filling. Mix fruit together and place on top of cream filling. Pour glaze all over fruit and refrigerate. Sugar Glaze 1/4 cup of sugar 1 cup water 1 TBSPN cornstarch Mix all ingredients together in a saucepan. Stir and thicken over medium heat. If too thick, thin with water. If too thin add a little more cornstarch. If not sweet enough add more sugar. Should be thin enough to pour but thick enough to hold fruit together when chilled. | Foo's Favorite Dessert Fruit Pizza
7: 2/3 cup evaporated milk 12/3 cups of sugar tsp salt 2 cups mini marshmallows 11/2 packs(9 ounces) of semi sweet choc chips 1 tsp vanilla Mix milk, sugar, and salt in 2 quart saucepan. Heat to boiling over low heat. Boil and stir 3 minutes. Remove from heat and add marshmallows, choc chips and vanilla. Stir until melted. Pour into a buttered 9x9x2 inch pan. Refrigerate until set. Cut in squares. | Kaywee's 3 Minute Fudge
8: 1 9 inch round yellow cake (made from box mix) Slice cake through the middle to form a top and bottom layer. Spread bottom layer of cake with cooled cream filling, top with top layer of cake. Spread chocolate glaze on top. Refrigerate Cream Filling 1/2 cup sugar 4TBSPN corn starch 1/8 tsp salt 2 cups milk 2 egg yolks slightly beaten 2 TBSPN butter 2 tsp vanilla Mix sugar, corn starch, salt and milk in saucepan. Cook stirring constantly, over medium heat, until mixture thickens and boils. Remove from heat, pour mixture in to slightly beaten egg yolks, mix and return to hot mixture in saucepan. Return to heat and boil and stir for 2 minutes. Remove from heat and add butter and vanilla. Cool to room temperature. Chocolate Glaze 2 ounces(2 squares) unsweetened chocolate 3 TBSPN butter 1 to 1 1/2 cups powdered sugar 3/4 tsp vanilla Melt chocolate and butter. Stir in sugar, vanilla and enough warm water to reach desired consistency. Spread while warm. | Boston Creme Pie | For Cliff, Love Mommo
9: From the kitchen of Sandy Salerno
10: Kaywee's Ice Cream Cake | 13x9 pan Ice cream sandwiches Cool whip Skor or heath bars—chopped (in the baking section) Hershey’s syrup in can Layer ice cram sandwiches, cool whip, chopped skor bar, Hershey syrup---repeat for 1 more layer. Freeze 2-3 hours.
11: 1 baked white cake in a 9x13 inch pan 2 packages of strawberry jello-3 ounce (I use sugar free) 2 cups boiling water 2 8 ounce containers of cool whip (I use fat free) Prick cake with a fork at inch intervals. Dissolve jello in boiling water, cool slightly and pour evenly over cake. Chill 3 hours and ice with cool whip. Watch out for Billy!! | Jello Poke Cake Billy's Favorite
12: 1 package active dry yeast 1/4 cup warm water 11/2 cups milk 3 TBSPN shortening 1 tsp salt 2 TBSPN sugar 5 cups flour Oil for frying Honey for filling In a large bowl dissolve yeast in warm water. Let stand 5 minutes. Melt shortening in milk and add salt and sugar. Cool to touch.(it will kill the yeast if this is too hot) Stir into yeast mixture. Beat in 4 cups of flour. Knead with dough hook on machine, adding remaining flour as needed. Do this for about 5 minutes until dough is smooth and satiny. Place dough in greased bowl, cover with wet paper towel and let rise until double.(1 hour if using regular yeast, 20 minutes if using fast rise yeast) Punch down dough. Cut into quarters. Roll out 1 quarter at a time on floured surface to 1/8 inch thick. Cut into sopaipilla sized shapes. Repeat with the remaining dough or wrap remaining dough tightly and freeze for another time. Pour oil for deep frying in deep, wide saucepan. BE CAREFUL OF HOT OIL!! Heat to slightly smoking(350) on high heat and fry a few at a time. Turning to help it puff up and cook evenly. Drain on paper towels. Fill with honey and eat away!! Don’t forget the wet wipes! | SOPAIPILLAS A Wild Wyoming Favorite Airy Pillows of Fried Bread
14: INGREDIENTS Crust 1box Pillsbury® refrigerated pie crusts, softened as directed on boxFilling 1/3cup butter or margarine 1/3cup chopped onion 1/3cup all-purpose flour 1/2teaspoon salt 1/4teaspoon pepper 1 3/4cups Progresso® chicken broth (from 32-oz carton) 1/2cup milk 2 1/2cups shredded cooked chicken or turkey 2cups Green Giant® Valley Fresh Steamers frozen mixed vegetables, thawed DIRECTIONS 1. Heat oven to 425F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2.In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. 3.Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. 4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. | Recipe for the quickest and tastiest Chicken Pot Pie From Haleigh Beyer
15: Oreo Surprise From Shannon Hayes | INGREDIENTS 1 pkg. (15 oz.) Oreo cookies, crushed 1 cup margarine, melted 1 cup confectioner's sugar 1 pkg. (8 oz.) cream cheese 1 pkg. (16 oz.) Cool Whip 2 sm. pkg. Jell-O instant chocolate pudding INSTRUCTIONS Crush entire package of Oreos to fine consistency. Saving out 1/2 cup of Oreo crumbs for later use, mix remaining crumbs and melted margarine and press in bottom of 9x13-inch baking pan. Stamp firmly with spoon or spatula. Place in refrigerator for 5 minutes. In large mixing bowl, combine confectioner's sugar, cream cheese and one-half of cool whip. Beat with electric mixer until thoroughly mixed. Note: Items will mix much more easily if cream cheese and cool whip have been set out at room temperature ahead of time. Retrieve pan from refrigerator, spread cream cheese/Cool Whip/sugar mixture evenly over Oreo crust. Spread carefully, as crust will have tendency to stick to mixture. Return to refrigerator. Prepare both boxes of chocolate pudding according to package directions. Then quickly retrieve pan from refrigerator and spread over top of previous layer. Return to refrigerator for 5 minutes. Retrieve pan from refrigerator and spread remaining Cool Whip evenly over pudding layer. Sprinkle 1/2 cup of Oreo crumbs (set aside earlier) over top of Cool Whip layer. Refrigerate until served.
16: Daddio's Recipe for Burgers | Ultra-burgers-- vary by dressings: (1) fried/suateed onions, mustard, dill pickles (2) Raw onions and mustard (3) Raw onions, dill pickles, sweet relish, mayo (4) Lettuce, tomato, raw onions, mustard, mayo, ketchup, dill pickles (5) Thick pattie with no dressings (add desired meat seasonings, e.g. Worchester, A1, barbecue) (6) All of the above except “Big Mac” style (two patties with extra bun in the middle) Not included: a vast array of mixtures of the above.
17: Overnight French Toast (Great for breakfast on the weekend or for overnight guests) From Aunt Marge 13 X 9 inch glass baking dish 12 slices of bread (white, wheat, etc) 8 eggs 1 tbsp vanilla 1 tsp cinnamon 3 cups milk -Place 6 slices of bread in the 13X9 pan to cover the bottom -Mix together in mixing bowl: eggs, vanilla, cinnamon and milk. Beat well. -Pour of the mixture over the bread in pan. Place next 6 slices of bread on top and pour remaining mixture over the 2nd layer. -Dot with butter on top layer. -Store overnight in refrigerator. Bake at 350 degrees for 45 minutes until brown. Serve with maple syrup. Options: You can add things like raisins, sliced apple, nuts, etc. between the 2 bread layers for variety.
18: Minestrone Soup (Vegetarian) By Stacy Burger Ingredients 3 tablespoons olive oil 1 cup minced white onion (about 1 small onion) 1/2 cup chopped zucchini 1/2 cup frozen cut Italian green beans 1/4 cup minced celery (about 1/2 stalk) 4 teaspoons minced garlic (about 4 cloves) 4 cups vegetable broth (Swanson is good *Note: Do not use chicken broth!*) 2 (15 ounce) cans red kidney beans, drained 2 (15 ounce) cans small white beans or great northern beans, drained 1 (14 ounce) can diced tomatoes 1/2 cup carrot, julienned or shredded 2 tablespoons minced fresh parsley 1 1/2 teaspoons dried oregano 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 3 cups hot water 4 cups fresh baby spinach 1/2 cup small shell pasta | Directions: Heat three tablespoons of olive oil over medium heat in a large soup pot. Sauté onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.
19: Love, Grandma Seabeck and Tod Ramseyer
20: HALLOWEEN DIRT CUPS 2 cups cold milk 1 package(4 serving size) instant chocolate pudding 1 8 ounce container of cool whip 1 package of crushed oreo’s 8 to 10 plastic cups Gummy worms Make pudding according to directions. Let stand 5 minutes. Gently stir pudding, cool whip and the crushed oreo’s together. Place 1 TBSPN of crushed cookies in the bottom of each cup, fill full with pudding mixture, top with more crushed oreo’s and garnish with gooley gummy worms!!!
21: CHOCOLATE CHIP COOKIES Candy’s, John and Dan’s favorite Heat oven to 375 1/2 cup granulated sugar (heaping) 1/2 cup brown sugar (heaping) 1/3 cup soft butter 1/3 cup shortening (Crisco) 1 egg 1 tsp vanilla 1 1/2 cups all purpose flour 1/2 tsp baking soda 1/2 tsp salt 1 6 ounce package of semi sweet choc. chips Mix sugars, butter, shortening, egg and vanilla. Sift together flour, baking soda, and salt and add to wet ingredients. Stir, if batter is too sticky I add a bit more flour. Stir in choc chips. Drop by rounded spoonfulls about 2” apart on ungreased cookie sheet. Bake 8-10 minutes until light brown. Makes 3 dozen.
22: TAR HEEL PIE Bake at 350 1 cup semi sweet choc chips 1 stick butter 1 tsp vanilla 1/2 cup flour 1/2 cup sugar 1/2 cup brown sugar 2 beaten eggs 1 unbaked flour pie shell Melt butter and choc chips, stir. Blend all remaining ingredients and stir in to chocolate mixture. Pour in to unbaked pie shell. Bake for 30 to 40 minutes.
23: Ann Smith | Strawberry Pie Dad's Favorite 1 baked pie shell (flour or grahm) 2 Quarts of strawberries 3 ounce package strawberry Jello (not sugar free) Wash and dry berries. Arrange whole berries in precooked pie shell---mounding high. Follow package directions for Jello but only cool until slightly thickened. Pour thickened mixture over berries and refrigerate until firm-3 hours. Top with yummy whipped cream!!!
24: DEVILED EGGS FOR CLIFFY | 6 hard cooked eggs 1/4 cup mayonnaise 1 tsp yellow mustard 1 tsp white vinegar Paprika to decorate with Halve eggs lengthwise and remove yolks. Rinse and pat dry egg white halves. Mix yolks with mayo, mustard and vinegar. Mixture will be lumpy so push through fine mesh strainer to remove lumps. Fill egg halves with yolk mixture and sprinkle with paprika.
25: JELLO JIGGLERS A fun treat! 4 packages—3 ounce each—same flavor Jello 2 1/2 cups boiling water Dissolve gelatin completely in boiling water. Pour into 9” square pan. Chill until firm—3 hours. Cut in to 1” squares or use cookie cutters. Makes 81 1” squares or 16 to 20 shapes. Jiggly Jiggly Goodness!
26: OUR BELOVED CREAM PUFFS Heat oven to 400 1/2 cup water 1/4 cup butter 1/2 cup all purpose flour 2 eggs Powdered sugar or chocolate frosting for top Heat water and butter to rolling boil in saucepan. Stir in flour vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs all at once, continue beating until mixture becomes smooth. Drop dough by scant cup fulls, about 3” apart on ungreased cookie sheet. Bake until puffed and golden 35 to 40 min.. Cool away from drafts, cut off tops, remove squishy filling(your’s and chelsey’s favorite!) and fill with cream recipe(below), replace top and sprinkle with powdered sugar or drizzle with chocolate icing. You can also fill with ice cream, fruit, chicken salad, egg salad or whatever! Refrigerate once filled. Cream Filling 1/3 cup sugar 3 TBSPN cornstarch 1/8 tsp salt 2 cups of milk 2 egg yolks-slightly beaten 2 TBSPN butter 2 tsp vanilla Mix sugar, cornstarch, salt, and milk in a saucepan. Cook, stirring constantly over medium heat until thick and bubbly. Boil and stir 1 minute. Remove from heat. Stir at least of this mixture in to beaten egg yolks. Blend the egg mixture back into the hot mixture in saucepan. Return saucepan to heat, boil and stir 2 minutes. Remove from heat and stir in butter and vanilla. Cool before using.
27: DOUBLE CHOCOLATE BROWNIES Mom’s favorite | 1/2 cup butter 2 cups (12 0z. package) semisweet choc.chips 11/2 cups sugar 11/4 cups flour 1tsp vanilla 1/2 tsp baking powder 1/2 tsp salt 3 eggs Heat oven to 350. Grease 13x9 pan. Microwave butter and 1 cup choc chips until melted. Add sugar, flour, vanilla, powder, salt, and eggs. Stir until smooth. Stir in remaining choc chips. Spread in pan and bake 30 min. until center is set. Mmmm—can frost also!!
28: CHEX MIX A Christmas must have! Mmmm pretzels | 1/2 cup butter 1 1/4 tsp seasoned salt 4 1/2 tsp Worcestershire sauce 2 cups corn chex 2cups rice chex 2 cups bran chex 2 cups wheat chex 1 cup small salted pretzels 1 cup salted peanuts 1 cup small, thin chedder crackers (like goldfish) Preheat oven to 250. Heat butter, stir in seasoned salt and Worcestershire sauce. Pour over chex mix, nuts, pretzels and crackers and mix well. Pour into 2 shallow baking pans and bake 1 hour. Stir every 15 minutes while cooking. Cool and eat- don’t forget to save the pretzels for Kayweeeee!
29: 1 cup butter 1 cup sugar 2 1/4 cups flour 1/2 tsp salt 1 egg 1 tsp vanilla Mix butter and sugar. Mix in remaining ingredients. Place dough in cookie press and shoot out cookies on ungreased cookie sheet. Bake until set but not brown. Immediately remove from cookie sheet. Makes 5 dozen. | SPRITZ-MACHINE CHRISTMAS COOKIES Heat oven to 400
30: PEANUT BUTTER COOKIES Roll in red and green sugar a top with a Hershey kiss for Christmas Heat oven to 375 1/2 cup sugar 1/2 cup brown sugar 1/2 cup Crisco shortening, 1/2 cup peanut butter 1 egg 1 1/4 cups flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Mix sugars, shortening, peanut butter and egg. Sift flour, salt, baking powder and soda. Mix with wet ingredients. Roll into 1 inch balls. Roll in sugar or colored sugar. Place on ungreased cookie sheet and press down with fork in a criss cross pattern. Bake 10 to 12 minutes. Remove from oven and immediately place an unwrapped Hershey kiss on top.
31: SANDIES CHRISTMAS COOKIES Heat oven to 375 GRANDMA SMITH’S RECIPE | 1/2 pound of butter 3 TBSPN sugar 1/2 tsp water 2 cups flour 1 tsp vanilla 1 cup of finely chopped walnuts Powdered sugar Food process walnuts to finely grind. Soften butter and mix all ingredients together. Roll into small very small balls about inch size. Place on an ungreased cookie sheet. Bake for about 10 minutes until light brown on bottom. Immediately roll in powdered sugar and then cool.
32: Love, Byrla Jean Canaday
33: From the kitchen of Debbie Patterson
34: 1/3 cup flour 2/3 cup brown sugar 2 cups milk 2 egg yolks beaten 2 TBSPN butter. 1 tsp vanilla 1 8 ounce container fat free cool whip Vanilla wafers 4 ripe bananas sliced In a pan combine flour, brown sugar and milk. Cook and stir over medium heat until thick and bubbly; stir 1 minute more. Remove from heat. Gradually stir 1 cup of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; add butter and vanilla. Cool to room temp, stirring occasionally. Fold in 2/3 of cool whip and all of bananas. Mix until distributed evenly. Line 2 quart glass bowl with vanilla wafers, pour in pudding mixture and top with remaining cool whip. Chill at least 1 hour. Enjoy this is delicious! (They layered it in the picture but I prefer to mix it all together. And I am not a fan of the nuts on the top either!) | LAYERED BANANA PUDDING
35: Roll Out Cookies 1/2 cup butter 3/4 cup sugar-heaping 2 large eggs 1 tsp vanilla 2 tsp baking powder 2 3/4 cups flour Cream butter and sugar with mixer. Beat in eggs and vanilla. Sift together flour and baking powder. Add dry mixture 1 cup at a time to butter mixture, mixing after each addition. The dough will be very stiff, blend in last cup of flour by hand. Roll out dough 1/8” thick on floured surface and cut with cutters. Reroll and cut until dough is gone. Bake on ungreased cookie sheet-mid oven, for 6 to 8 min., until light brown. Cool and Ice!!! Or you can top with lotssss of colored sugar before baking. (dad likes it this way)
36: SOUTHERN COLE SLAW, BARBECUE SLAW AND PULLED PORK Heat oven to 325 1 boston butt pork roast about 5 lbs Salt and pepper Liquid smoke-optional Unwrap butt roast and rinse. Place in large greased baking dish fat side up. Salt and pepper the top. Add about 2 inches of water in bottom of pan. Add about 5 drops of liquid smoke to water if desired. Wrap tightly with aluminum foil and place in oven for around 4 hours. Meat should be falling off of bone. Remove meat from fat and bones and pull apart with 2 forks. Serve with dipping sauce(of your choice) and barbecue and regular coleslaw. Barbecue Slaw 4 cups finely chopped cabbage(I use food processor) 1 medium carrot finely chopped(food processor) 1/4 cup sugar 1/2 tsp black pepper Dash texas pete 1 tsp salt 1/2 cup ketchup 2 TBSPN white vinegar Combine all, refrigerate at least 2 hours. Regular Cole Slaw 2 cups finely chopped cabbage(food processor) 1 medium carrot, finely chopped(food processor) 1/2 cup mayonnaise 1 TBSPN white vinegar 2 tsp sugar Combine all ingredients well and refrigerate at least 1 hour.
37: "There is no love sincerer than the love of food." ~George Bernard Shaw | OUR BELOVED PUMPKIN CUPCAKES Heat oven to 375 GRANDMA BURNS’S RECIPE 1 cup sugar 2 eggs 3/4 cup melted butter (I use cup butter, cup fat free plain yogurt) 1 cup canned pumpkin 1 1/2 cups flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 1 1/2 tsp cinnamon Sift together dry stuff and add to wet stuff. Mix and bake in muffin cups for 15 minutes. Top with powdered sugar or cream cheese icing!!!!!!!!!!!
38: DAD’S FAVORITE MEATLOAF Heat oven to 350 1 envelope of Lipton beefy onion soup mix 2 pounds lean ground beef 3/4 cup of plain dry bread crumbs 2 eggs 3/4 cup of water 1/3 cup of ketchup Combine all ingredients, squish it up and mix it together well. Pat in to a loaf pan. Bake 1 hour to 1 hour and 15 minutes until firm and done. Let stand 10 minutes before serving. Watch out for Daddio!
40: Love, Grandma Canaday
41: Pumpkin Chocolate Chip Muffins By Kristen Stovall | These may sound nasty but trust me they are good, especially during the holidays!! My mother-in-law and her sister created a recipe book a couple years ago with all their family recipes past down over several generations, and this was one of them! Eric and I make them every holiday season. I hope you and Cliff enjoy them as much as we have! Ingredients (makes 2 dozen): 2 cups flour 2 cups light brown sugar 2 teaspoons cinnamon 1/2 teaspoon salt 2 teaspoons baking soda 1 cup vegetable oil *1 16-ounce can pumpkin puree 4 eggs *2 cups chocolate chips (I like the semi-sweet chocolate chips but you can use any kind) Directions: 1. In a large bowl mix together oil, pumpkin puree, and eggs 2.stir in flour, sugar, cinnamon, salt, and baking soda - mix well 3. fold in chocolate chips 4. spoon into muffin tins lined with paper cups - fill to the top 5. bake at 350 degrees for about 20 min.
42: CRUNCHY ONION CHICKEN Easy and Good Dad’s Favorite Heat oven to 400 | 2 cups French’s Original French Fried Onion Rings(what you use in green bean casserole) 4 Boneless chicken breasts 1 egg beaten Crush onion rings in plastic bag. Remove all gross parts from chicken breast and pound thin between sheets of syran wrap.(the hardest part of the recipe). Dip chicken in egg; then coat in onion. Bake for 20 minutes or until no longer pink.
43: BILLY’S FAVORITE MEATBALLS 1Envelope of Lipton onion soup mix 2 pounds lean ground turkey or hamburg 1/4 cup grated Parmesan cheese (food lion or kraft) 3/4 cup plain dry bread crumbs 2 eggs 1/2 cup water 1/3 cup ketchup Mix dry soup and dry bread crumbs with water. Let sit for 5 minutes then mix with remaining ingredients. Roll in to bite size balls and cook in a greased frying pan over medium to high heat. Gently turn the meatballs to evenly cook all sides. Cook until firm and no longer pink about 10 to 15 minutes.
44: POTLUCK FAMILY FAVORITE
46: Love, Grandma Edna Patterson
47: LIANA’S FAVORITE CHILI | 3 14 ounce cans of petite diced tomatoes 1 1/2 pounds of lean ground beef or turkey, browned and drained 1 small onion chopped 1/2 green pepper chopped or 1 small can of diced chili peppers 1 14 ounce can of rinsed black beans(may use whatever beans you like) 1 14 ounce can of rinsed chili beans(may use whatever you beans you like) 3 TBSPN of chili powder 1 tsp pepper Salt to taste(I never use any) Put all ingredients in a crock pot. Stir to combine. Cover and cook on low for at least 3 hours. May be left cooking on low all day. P.S. (if you don’t have a crock pot you can use a pan on the stove. Bring ingredients to a boil, stir and then reduce temperature to lowest setting. Cover tightly and cook for 3-4 hours). Serve with salsa and frito chips. mmmmm Watch out for Blonde!!!!!!!!!
48: Oh So Delicious Carrot Cake By Dennise Gannon 1 cups Wesson Oil 2 cups sugar 5 eggs 2 cups flour 1 heaping tsp. cinnamon 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 3 cups grated carrots Preheat oven to 350. Mix 1 cup of sugar with 1 cups Wesson Oil. Separate all the eggs. Mix the yolks with the above ingredients (1 cup of sugar & 1 cups Wesson Oil). In a separate bowl beat egg whites, gradually add remaining sugar (1 cup). Separately and sift 2 cups flour, 1 heaping tsp. cinnamon, 2 tsp. baking soda, 1 tsp. baking powder and 1 tsp. salt-add dry ingredients to the oil and sugar mixture. Add carrots and egg whites and beat all together (in the mixer). Grease and flour a bunt pan. Bake for 1 hr and 15 minutes at 350 degrees. Let the cake cool for 15-20 minutes. Invert cake onto cooling rack. *Do NOT ice the cake until it has completely cooled. Icing: 1 8oz. cream cheese (at room temperature) 1 lb. confectioner’s sugar 1 stick salted butter (at room temperature) 2 heaping tsp. vanilla extract Beat all ingredients together, ice away and enjoy
49: Penne chicken in vodka sauce By Kelly Vinson | 2 boneless skinless chicken breasts 2 Tablespoons of Olive Oil 2-3 Tablespoons of unsalted butter Couple garlic cloves chopped 1 28 ounce can of crushed tomatoes 2 to 3 slices prosciutto cut into strips 1/2 teaspoon red pepper flakes 1/2 cup heavy cream 1/4 cup vodka salt 1 pound penne pasta (dicecco) Fresh Basil 1/2 to 1 cup parmesan cheese Cut chicken into quarter inch cubes. Season with salt and pepper. Heat olive oil in deep skillet at med high heat. Brown chicken cubes. DO NOT BURN (about 3-5 minutes) Remove chicken from oil and put aside. Discard oil. Put on another pot of boiling water for pasta. In pan you used to brown chicken. Lower heat to medium. Add butter, melt and add garlic till browned (about 2 minutes). Add proscuitto and cook for about one minute. Add the tomatoes and crushed red pepper. Stir and keep moving for about 5 minutes. Stir in cream and cook for 1 to 2 minutes Add vodka and bring to a light boil. Once boiling reduce heat to low. Add salt to taste. Taste. If sauce tastes bitter add some sugar. Add in chicken and cook till done. Usually 15 minutes. While sauce is simmering add pasta to boiling water and cook al dente. When pasta is done check your sauce. If too thick add a little of the pasta water to thin out. Drain pasta and toss in sauce. Cut Basil leaves into strips. Top each plate with parmesan cheese and basil strips to liking.
50: Roast Chicken w/ Kiwi and Raspberry Glaze: | 2 broiler fryer chickens (halved) 1 tsp salt 1/4 tsp pepper 1/4 cup butter (melted) Raspberry glaze (recipe follows) 2 kiwi fruit peeled and sliced Preheat oven to 400 degrees Sprinkle chicken with salt and pepper Place chicken, skin side up in shallow baking pan brush with butter. Roast chicken, basting frequently with butter, for about 45 minutes Spoon glaze over chicken, top with kiwi slices Bake 3 minutes or until chicken and kiwi are well glazed. Raspberry glaze: Combine 1 cup seedless raspberry preserves, 1/2 cup white port wine, and grated peel of 1 lemon in small saucepan. Cook over low heat about 5 minutes until slightly thickened. | From the Kitchen of Crystal Brinson
51: Homemade Sesame Chicken and Fried Rice By Jessica Patterson 2-3 boneless chicken breasts, cut in bite size pieces(I used 3) 1/2 cup vegetable oil (eyeball it in your pan) Sesame seeds. Batter: 1/2 cup flour, 1 large egg, tsp salt, 1/3 cup water (to get to the right consistency) Sauce: 3 Tbsp Honey, 2 Tbsp sugar, 2 Tbsp Ketchup, 1 Tbsp White distilled vinegar, dash of pepper, salt to taste. Put all ingredients for Sauce in a medium frying pan to melt together on really low heat. Heat vegetable oil on medium heat in a large frying pan, coat chicken breast pieces in batter and let sauté in oil for about 10-12 minutes, stirring frequently. Drain. Dump chicken in medium pan and coat it real good with sauce. Add sesame seeds and stir. Wah-lah! Fried Rice 1 cup uncooked white rice 3 large eggs 1 medium onion, cut into big pieces Kikkoman soy sauce (any other soy sauce will taste terrible) 2 Tbsp vegetable oil salt & pepper to taste. For the meat you can use any leftover steak or chicken or seafood that you have in your fridge, cut up into small strips. I also like to use polish kielbasa, cut into 1/2" slices. Cook white rice on medium heat, should make about 3 cups cooked. Crack and scramble 3 eggs on large frying pan. Cook thoroughly and set aside in a bowl. Using same pan, heat vegetable oil with meat and onion slices until onions are soft and meat is cooked thoroughly. Add cooked rice and about 1/4 cup soy sauce (I never measure it, I usually pour some in and stir it around and add more as needed), add salt and pepper. Stir. Add scrambled eggs at the end and mix everything up well. I know Cliff loves his Texas Pete, so be sure to have a bottle of it laying around for him to add to his plate!
52: Easy Bake for White Fish and Vegetable Bake By Jessica Patterson Italian Bread crumbs* Lemon pepper seasoning* *The amount of these two varies depending on how many fish you are baking. 1 Jar of roasted red peppers 1-2 Tbsp of butter Pam or non-stick spray Heat oven to 350. Spray glass baking dish with Pam. Coat each fish in bread crumbs and lemon pepper seasoning and place in baking dish(can sprinkle extra coating on top). I then put a small pat of butter on the center of each fish and sprinkle the roasted red peppers over them. Cover with aluminum foil and bake about 30 minutes. The peppers make it smell and taste amazing! Vegetable Bake (really good in the summer when you can buy the veggies fresh from a stand) 2 zucchinis 2 onions 2 tomatoes bread crumbs 1-2 Tbsp butter shredded mozzarella cheese goya seasoning (If you dont have this then garlic salt and pepper will work) Pre-heat oven to 375. Rise all veggies and cut into bite size pieces. Layer it in an 8x8" glass baking pan in this order: Zucchini, onion, tomato, butter, seasoning, zucchini, onion tomato, bread crumbs, cheese. Cover with aluminum foil and bake about 40 minutes or until veggies are soft. Temp and cooking times vary depending on your oven
53: Strawberry Delight Cake By Jessica Patterson 1 package white or yellow cake mix (a lot of people make white, but i prefer yellow) 1 3 oz package of strawberry Jello 1 tub Cream cheese icing Bake cake in 9x13" pan as directed on box. Allow to cool. Mix Jello as directed on box, poke holes in the cake with a fork and pour liquid Jello over cake. Let it set in the fridge for a few hours or overnight. Add cream cheese icing. You can also use cool whip as the icing and then cover with sliced strawberries. Either way turns out delicious and its the best cake ever!
54: Chicken Provencal Recipe By Gina McLeer Ingredients: A little olive oil 1-pound chicken a little salt and pepper 1 cup white wine 2 cloves garlic, minced 3 plum tomatoes, seeded and chopped 1 tbsp Dijon mustard 2 tbsp capers 1/3 cup nicoise olives, chopped (optional) 2 tbsp parsley 1.Heat olive oil in skillet on medium-high heat. Season chicken with salt and pepper. Cook chicken 4-6 minutes per side, until done. Remove from pan. 2.Reduce heat to medium. Add wine and garlic and cook 3 minutes. Add tomatoes, mustard, capers, and olives. Stir and cook 3 minutes. Turn off heat and add parsley. 3.Serve chicken with sauce on top. Suggestions: serve with orzo and green beans.
55: Love, Debbie Patterson
56: Wild Rice Salad (serves 4) By Aunt Marge 2 cups chicken stock (can use chicken broth, I prefer low-salt version) 1 1/2 cup wild rice 3 tbsp lemon juice 2 tsp olive oil 2 tsp honey 2 1/2 kiwis, peeled and diced 1 cup seedless red grapes, halved 1 tbsp toasted, chopped pecans Bring broth to a boil in medium saucepan. Add rice, reduce heat to low and simmer, covered for 45 minutes. Drain excess liquid, cover and let cool. (wild rice will not absorb all the broth and wilkl still have a firmness to it) Whisk together lemon juice, oil, and honey in a small bowl until honey is dissolved. Season with salt and pepper. Place cooled rice, kiwi, grapes, and pecans in a salad bowl. Add dressing and gently toss. Serve cold or at room temperature. REALLY TASTY!!!!
57: Zucchini Bread By Aunt Marge | 4 cups coarsely shredded zucchini ( I use a large grater to shred the zucchini, do not shred in blender) 3 cups flour 2 1/2 cups sugar 1 1/4 cups vegetable oil 4 eggs, beaten 1 tbsp plus 1 tsp vanilla 1tbsp ground cinnamon 1 1/2 tsp salt 1 1/2 tsp baking soda 1/2 tsp baking powder 1 cup chopped nuts (I use walnuts but you can choose) Heat oven to 325 degrees. Grease bottoms only of 2 loaf pans, 9X5X3 inches. Blend all ingredients on low speed for 1 minute, scraping constantly. Beat on medium speed for 1 minutes. Pour into pans. Bake until center of bread comes out clean (about 50 minutes to 1 hour). Cool 10 minutes and remove from pans. Cool completely.
58: Gannon’s Famous Pumpkin Bread By Denise Gannon | 3 cups sugar 1 cup Wesson Oil 4 eggs 15 oz. can of pumpkin 3 1/2 cups flour 2 tsp. baking soda 1 tsp. baking powder 2 tsp. salt 1 tsp. cloves 2 tsp. cinnamon 2 tsp. nutmeg 2 tsp. allspice Preheat oven to 350. Beat 3 cups sugar, 1 cup Wesson Oil and 4 eggs together until frothy. Add 15 oz. can of pumpkin and beat again. Sift 3 cups flour, 2 tsp. baking soda, 1 tsp. baking powder, 2 tsp. salt, 1 tsp. cloves, 2 tsp. cinnamon, 2 tsp. nutmeg and 2 tsp. allspice. Add slowly to wet ingredients and beat all together. **Add 2/3 cup of water and blend. Grease and flour two loaf pans. Separate batter into two loaf pans and bake for 1 hr and 20 min at 350 degrees. Let the bread sit for 10 minutes (in the loaf pans) and remove and place on a cooling rack.
59: Ingredients: 1 1/2 pounds ground turkey 1 (1 ounce) package dry onion soup mix 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 1/2 tablespoons soy sauce 1 egg, lightly beaten (optional) 6 hamburger buns, split Directions: 1. In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties. 2. Preheat the grill for medium-high heat. 3. Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns. | Turkey Burgers Love Beltsy
62: Meatball Stroganoff By Holly Street | 1 1/2 lb ground beef 1/2 cup Milk 1/2 Breadcrumbs 1 tsp salt 1 tbsp parsley 1/8 tsp pepper 3 tbsp butter 1 medium diced onion 1/2 lb mushrooms 1/2 tsp paprika 2 tbsp flour 1 can consomme soup 1/2 cup sour cream 1 tsp worcestershire sauce Mix beef, milk, breadcrumbs, S & P, parsley all together. Make 1" meatballs Melt butter, brown meatballs, remove. Add mushrooms and onions and saute Pour consomme soup and stir constantly. Blend sour cream. Return meatballs heat through. S& P if necessary Serve over egg noodles or rice.
63: Chicken and Stock * 1 (3 to 31/2 pound) whole organic chicken * 2 bay leaves * 6 sprigs thyme * 4 to 5 black peppercorns * 1 head garlic, split through the equator * 2 tablespoons salt Buttermilk-Chive Dumplings: * 2 cups all-purpose flour * 1 tablespoon baking powder * 1 teaspoon salt * 2 eggs * 1/4 cup chopped chives * 3/4 to 1 cup buttermilk | Sauce: * 2 tablespoons butter * 2 tablespoons oil * 2 carrots, diced * 2 stalks celery, diced * 2 cloves garlic, minced * 2 bay leaves * 1/4 cup all-purpose flour * 6 cups chicken stock * 1 cup frozen peas * 1 cup frozen pearl onions * 1/4 cup heavy cream * Freshly ground black pepper, for garnish * Chopped chives, for garnish | Chicken & Dumplings By Danielle Gunnels | For the dumplings: Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like. To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving. | DIRECTIONS For the stock: Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks. When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it.
64: Love, Helen Patterson
65: 1 cup butter 21/2 cups flour 2 cups packed brown sugar 2 eggs 4 tsp vanilla 1 tsp baking soda 3 cups quick-cooking oatmeal 11/2 cups semi-sweet chocolate chips 1 14 ounce can sweetened condensed milk(I use fat free) 2 TBSPN butter In a bowl beat butter with mixer on high for 30 seconds. Add 1/2 of the flour, brown sugar, eggs, 2 tsps of vanilla and baking soda. Beat until combined. Beat in remaining flour. Stir in oats. In a saucepan combine choc chips, condensed milk and the butter. Cook over low heat until melted. Remove from heat and stir in 2 tsps of vanilla. Press 2/3 of the oatmeal mixture into the bottom of an ungreased 15x10x1 pan. Spread chocolate mixture over the oatmeal mixture. Using your fingers dot remaining oat mixture over chocolate. Bake 25 minutes or until top is lightly brown.(chocolate mixture will look moist) Cool, cut and watch out for Chelsey! Makes 60 | Chocolate Revel Bars Chels's Favorite!
66: LIANA’S FETTUCINI 8 ounces uncooked fettucini 1/2 cup butter 1/2 cup heavy whipping cream 3/4 cup grated parmesan cheese( in a plastic container, in the spaghetti isle) 1/2 tsp salt Dash of pepper Cooked broccoli and shrimp for the top Put butter, salt and whipping cream in pan. Cook stirring constantly over medium heat until warm. SLOWLY add in parmesan cheese, about an 1/8 cup at a time stirring well after each addition for at least 2 minutes. Continue until all is incorporated and mixture is a smooth sauce. Add pepper. Stir. Cook fettucini pasta, drain and place in big bowl. While still warm pour sauce over cooked pasta and toss. Place shrimp and broccoli on top. MMMMM if you made it right—if not call Kaylyn in to help!!!!
67: Love, Grandma Canaday
69: Love, Uncle Matt