S: Delicious Family Dishes
BC: Ashley - I remember as a child watching and helping Mama Ginia, Mammaw and Dad cook in the kitchen. Those are memories I will always cherish. I love to cook and I know you do, too, and we were lucky enough to get that family gene. As Mammaw got older, she didn't cook much anymore, but she loved to find new recipes and she would always write them down. She also would love to watch the Food Network. I know you wanted to go through Mammaw's recipes and copy them and didn't have the time with planning your wedding. I hope you enjoy this collection of recipes from our family. I wish you and Steven all the happiness in the world. I love you! Tina
FC: Delicious Family Dishes
1: Contents Appetizers Salads Veggies Soups Main Dishes Desserts
2: Love Builds | A Home
3: Tools and hard work can build a house but your love will make it a home | Home is where the Heart Is | Home Sweet Home
4: A couple of Mammaw's favorite potluck recipes | Grandmothers are just "antique" little girls.
5: 1 can black-eyed peas 1 can black beans 1 can Rotel tomatoes 1 can corn 1/2 cup onion 1/2 cup green pepper 1/2 large bottle Light Italian salad dressing Mix together all ingredients and refrigerate until ready to serve. Serve with tortilla chips. | COWBOY CAVIER | TINA HAYDEN BAKER | Dana's Ham and Swiss Rolls
6: 2 lbs. Jimmy Dean sausage uncooked 1 cups all-purpose baking/biscuit mix 16 oz sharp cheddar cheese shredded 1 cup finely chopped onion 1 cup finely chopped celery 1 teaspoon garlic powder Preheat oven to 375 degrees. Shred cheese and mix all ingredients. Form into 1Â” balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes 6 dozen. Sausage cheese balls can be frozen uncooked. For a firmer texture, add an extra 3 cups of biscuit mix and an extra 2 cups shredded cheese. | Sausage Cheese Balls | One of Mammaw's recipes
7: God creates twins whenever he makes a face he really likes! | A sister is a forever friend.
8: Grandmas hold our tiny hands for just a little while, but our hearts forever.
9: Aunt Polly's Cherry Salad AuntPolly was Mama Ginia's best friend.
10: Veggies | Two of Mama Ginia's dishes that she loved to cook
11: Mammaw Hayden
12: Melissa Stengell was Mammaw's next door neighbor on Cedar Street
13: Zucchini with Orzo by Meagan Phillips 2-3 small zucchini 1/3 box of Orzo Olive oil Salt and pepper Goat cheese or Parmesan cheese SautÃ© zucchini in olive oil, salt & pepper Cook orzo according to directions on the box Mix in crumbled goat cheese or Parmesan cheese
14: Aunt Sarah's Recipe | To us, family means putting your arms around each other and being there.
15: When you look at your life, the greatest happinesses are family happinesses. | You don't choose your family. They are God's gift to you, as you are to them. ~Desmond Tutu | FAMILY
16: KimÂ’'s Favorite Squash Casserole 4 cups sliced yellow squash 1/2 cup chopped onion 35 buttery round crackers, crushed 1 cup shredded Cheddar cheese 2 eggs, beaten 3/4 cup milk 1/4 cup butter, melted 1 teaspoon salt ground black pepper to taste 2 tablespoons butter Preheat oven to 400 degrees F (200 degrees C). Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned. | What's the good of news if you haven't a sister to share it?
17: Tina's Parsley Potatoes 4-5 Potatoes Dried Parsley Parmesan cheese Garlic salt Stick of butter Pepper Wash potatoes. Cut up in pieces. Put in 9 x 13 dish. Sprinkle with Parsley, parmesan cheese, garlic salt and pepper. Cut up stick of butter and place on top of potatoes. Cook at 350 degrees until tender Â– about 40 minutes. | Twice the joy, twice the care, twice the love for us to share!
18: Tina's Taco Soup 2 lbs ground beef (browned and drained) 1 can of whole corn 1 can of shoe peg corn 3 cans of diced tomatoes (Mexican Style or with onions and peppers) 2 cans of black beans 1 can of chopped green chilies (optional) 1 can of Ro-tel tomatoes (optional) 2 cups water Stir in: 1 package of taco seasoning (dry) 1 package of Hidden Valley Ranch Dressing (dry) Add salt and pepper to taste After putting soup in each bowl, top with shredded cheddar cheese, salsa, sour cream and broken Tostitos.
19: Tina's Spinach Sausage Soup 1 lb. bulk Italian sausage 4 cans (14-.5 oz each) chicken broth 8 red potatoes, quartered and thinly sliced 1 envelope Italian salad dressing mix 2 cups fresh or 5 oz. frozen chopped spinach In a large skillet, brown sausage over medium heat. Meanwhile, in a Dutch oven, combine the broth, potatoes and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes or until potatoes are tender. Drain sausage; add sausage and spinach to broth mixture. Cook until heated through. If too thick, add water or broth. | Uncle Gary's Tomato Soup 1 family size can tomato soup 1-15oz can diced tomatoes w/ basil 1/2 soup can of milk
20: 1 head broccoli, cut into florets and steamed 3 Tbsp. unsalted butter, plus 2 Tbsp. cold unsalted butter 1 cup yellow onions, chopped 1/2 tsp. salt 1/4 tsp. white pepper 1/4 tsp. nutmeg 1/2 tsp. garlic, minced 1/2 tsp. thyme 3 Tbsp. all-purpose flour 2 cups chicken broth, may need more for thinning 1/2 cup heavy cream 1 1/2 cups shredded medium or sharp cheddar cheese DIRECTIONS In a medium pot, melt 3 Tbsp. butter over medium heat. Add the salt, pepper, & nutmeg and cook until soft, 3 minutes. Add garlic & thyme, cook for 1 minute. Add the flour and continue to cook until the mixture is well blended, stirring continuously. Slowly add the chicken broth. Continue to stir and bring to boil. Add the broccoli and reduce the heat and simmer for 5 minutes. Remove the mixture from the pot into a mixing bowl and puree with a hand-held immersion blender. Return to pot and add cream, cheese, and remaining 2 Tbsp. butter. Ladle into bowls and serve. | Broccoli Cheese Soup | From the Kitchen of Carol Haynes
21: Tina's Chili 1 lb ground beef - browned and grease drained 16 oz kidney or red beans 1 can tomato sauce 1 can diced tomatoes 2 tsp chili powder | Uncle Gary's Chili 1 lb ground chuck and 1/4 onion 1-15 oz can diced tomatoes 1-15 oz can Bush's mild chili beans 3/4 can tomato juice 1 pkg Chili-O seasoning mix Angel Hair pasta Add your own "heat" if desired
22: MomÂ’'s Beef Taco Bake 1 pound ground beef 1 can (10 3/4 ounces) Campbell'sÂ® Condensed Tomato Soup 1 cup PaceÂ® Chunky Salsa or PaceÂ® Picante Sauce 1/2 cup milk 6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces 1 cup shredded cheddar cheese (4 ounces) Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat. Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish. Bake at 400F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.
23: 6- 4 oz. boneless/skinless chicken breasts - 1 envelope Italian dressing mix - 1-4 oz. can mushrooms - 1 can Campbell's cream of chicken soup(98% fat-free) - 8 oz. fat-free cream cheese Place chicken breasts in bottom of crock-pot. Mix cup water and dressing mix and pour over chicken. Cook on low for 3 hours. (I cooked mine on HIGH and it did not dry out.) Mix cream cheese with soup until blended. Stir in mushrooms. Pour over chicken and let cook for 1 hour or until juices run clear. Serve over egg noodles or brown rice. | Creamy Italian Chicken | Recipe from Tina Baker
24: Poppy seed chicken 4 chicken breasts 8 oz sour cream 1 can cream of mushroom soup 1 sleeve of Ritz crackers 1 stick of butter Cook chicken and cut into cubes Mix 8 oz sour cream, 1 can cream of mushroom together. Set aside Pour chicken in bottom in casserole dish then soup mixture. Crumble one sleeve of ritz crackers and pour on top, then slice stick of butter and put on top Cook @ 350 for 45 minutes or until golden brown | Chelsea Alexander | Mom's Stove Top Chicken Bake 1 pkg (6 oz) Stove Top Stuffing Mix for Chicken 1-1/2 lb boneless skinless chicken breasts cut into 1-inch pieces 1 can (10-3/4 oz) condensed cream of chicken soup 1/3 cup BreakstoneÂ’s or Knudsen Sour Cream 1 bag (16 oz) frozen mixed vegetables, thawed, drained Preheat oven to 400F. Prepare stuffing mix as directed on package; set aside. Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing. Bake 30 min or until chicken is cooked through.
28: Dorothy Bowman Ely
29: Aunt Sarah's Recipe
30: Ashley's Favorite! | Mammy's Weenies and Beans Take canned baked beans Cut up a package of hot dogs and put in beans Bake until hot dogs are cooked through.
31: Mom's Sausage Egg Bake
32: 1 cup sugar & cup white corn syrup Â– in 1 quart casserole stir together sugar and syrup. Microwave at high 4 minutes. 1 cup roasted, salted peanuts Â– stir in peanuts. Microwave at High 3-5 minutes, until light brown. 1 tsp butter & 1 tsp. vanilla Â– add butter & vanilla to syrup, blending well. Microwave at High for 1-2 minutes more. Peanuts will be lightly browned and syrup, very hot. 1 tsp baking soda Â– Add baking soda & gently stir until light and foamy. Quickly stir mixture into lightly greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool to 1 hour. When cool, break into small pieces & store in airtight container. | Peanut Brittle From the Kitchen of: Carol Haynes
33: Families are like fudge - mostly sweet with a few nuts.
35: Dorothy's Caramels
36: OREO BALLS 1 pkg. Oreos 1 (8-oz) pkg. Cream Cheese Dipping Chocolate (Candy Quick or melted Chocolate Chips) Crumble cookies in a blender or food processor, then mix with softened cream cheese. Roll into small balls and freeze for 1 to 2 hours or overnight. Dip in melted chocolate.
37: Three-Minute, Three-Ingredient Pretzel Candy Mini Pretzels Rolo Candies Pecan Halves Spread as many mini pretzels as you can fit on a baking sheet. Top each with a Rolo. Bake at 225 for 2 minutes. Remove from oven and press a pecan half on the top of each. (You may substitute a Hershey Hug for the Rolo, and red and green M&Ms for the pecans.) | From Aunt Sarah
38: The Parmeter Family
39: Recipe by: Dorothy Bowman Ely 1 small box of lemon jello 3/4 cup boiling water Mix and let cool. 1 box of lemon or yellow cake mix 4 eggs 3/4 cup oil Mix all three ingredients together then add jello mix. Mix well. Pour in greased and floured bundt pan. Bake for 1 hour at 325F Glaze 1 can (6 oz) frozen lemonade 2/3 cup sugar Mix and heat until sugar is dissolved and spoon over cake while warm. | Lemon Jello Cake
41: Dorothy Bowman Ely | Tina's Favorite Banana Pudding
43: Mama Ginia's Burnt Sugar Cake
44: Earthquake Cake 1 box German chocolate cake mix (plus whatever ingredients it calls for; eggs, oil, etc.) 1 cup chopped pecans 1 cup coconut 8 oz. cream cheese 4 cups powdered sugar 1 stick of butter 1 tsp. Vanilla Lightly spray or grease a 13 x 9 pan. Spread nuts and coconut in the pan. Mix your cake mix and pour over nuts & coconut. In a separate bowl, mix together cream cheese, sugar, butter and vanilla. Drop by spoonfuls over your cake mix. Bake at 350 degrees for 35 minutes or so (the cream cheese Â“blobsÂ” that you drop into the cake will brown, but still jiggle, just make sure the cake part is done. The toothpick test wonÂ’'t work with this cake) Not my recipe - but this is delicious! Love, Tina
46: From the Kitchen of: Chelsea Alexander Caramel apple cheese ball 8 oz cream cheese 1 c brown sugar Marzetti’s caramel sauce 2 Heath Bars Mix w cream cheese with brown sugar. Form into a ball. Pour marzetti's caramel over cream cheese after u have formed into ball. Crunch up Heath bars and sprinkle over the top. | Robert's Favorite Cake 1 chocolate cake mix (mix according to box) Bake in 9 x 13 pan Leave cake in pan and poke holes in cake. Pour one can of Hershey's syrup and one can of Eagle Brand Milk over cake Frost with 8 oz Cool Whip
47: Red Velvet Cupcakes 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Cream Cheese Frosting: 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. These were made for your Bridal Shower! | Robert's favorite Cake
48: Name | Carol Haynes Chess Squares 1 box yellow cake mix 1 stick butter, softened 3 eggs 8 oz. pkg. cream cheese, softened 1 lb. box powdered sugar 1 tsp. almond extract Grease a 9 x 12 baking pan with butter or pam. Mix together the yellow cake mix, butter, and one egg with wooden spoon. This will be a thick mixture. Pour into baking pan and spread evenly over bottom of pan (you need to pat it out with your fingers). Mix the cream cheese & two eggs together with a mixer. Add a little at a time the powdered sugar. Mix thoroughly, then add the almond extract. Pour on top of the cake mixture. Bake for 40-45 minutes at 350 degrees. Cut into squares.
49: Homemade Ice Cream Cook: Aunt Sarah 2 qts milk 2 large cans carnation milk 2 cups sugar 1 tsp vanilla Dice or puree any fruit that you want to add to it or you can make chocolate by adding chocolate syrup. Freeze in Ice Cream Freezer
50: S'mores Cupcakes Crumbs 6 graham cracker boards (oblongs) 2 Tbsp. each sugar and melted butter 1/2 cup mini semisweet chocolate chips Cupcakes 2 1/4 cups all-purpose flour 1 1/2 cups sugar 3/4 cup unsweetened cocoa powder 3/4 tsp. baking soda 1/4 tsp. salt 1 1/4 cups buttermilk 2 large eggs 1/2 cup each canola oil and water 1 Tbsp vanilla extract Marshmallow Topping 6 large egg whites 1 1/2 cups sugar 1/2 tsp. cream of tartar 1 tsp. vanilla extract Small handheld butane torch Heat oven to 350F. Line 24 muffin cups with paper liners. Crumbs: Process graham crackers in food processor until fine crumbs. Add sugar and butter; pulse until blended. Spoon about 2 tsp into each muffin cup. Top with 1 tsp mini chocolate chips. Cupcakes: In large bowl, whisk flour, sugar, cocoa, baking soda and salt until blended. In medium bowl, whisk buttermilk, eggs, oil, water and vanilla until blended; whisk into flour mixture until smooth. Spoon about 1/4 cup batter into each muffin cup. Bake 20 to 25 minutes until wooden pick inserted in center comes out clean. Let cool completely. Marshmallow Topping: Put egg whites, sugar and cream of tartar in a large metal bowl. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 to 4 minutes. Transfer to large bowl of an electric stand mixer. Beat 5 to 7 minutes, starting on low speed and gradually increasing to high, until stiff, glossy peaks form. Beat in vanilla. Frost cupcakes. Using handheld torch, lightly brown the topping, taking care not to burn the cupcake liners. Serve immediately, or store in airtight containers at room temperature for up to 2 days. Another Recipe from your Bridal Shower
51: Strawberry Heaven 2 loaves of Angel Food Cake 1 regular size Cool Whip Large Box Instant Vanilla Pudding 8 oz cream cheese 1 can Eagle Brand Milk 2 large containers of Strawberries Sugar to sweeten strawberries 3 cups of milk Prepare strawberries with sugar, let sit in fridge. Prepare Pudding mixture by mixing together pudding with milk. Let stand until thick. Then add cream cheese, Eagle Brand Milk and Cool Whip. Cut up Angel Food Cake into pieces. Layer in a Trifle Dish or other Large Bowl. Cake, pudding mixture and then strawberries. Repeat Layers | Tina Baker
52: White Chocolate & Strawberry Cupcakes for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup sugar 2 cups self-rising flour 1 tsp. baking powder 4 eggs 2 tsp. strawberry extract 1/2 cup (3 1/2 oz.) white chocolate chips Couple of drops of red food coloring (optional) for the frosting (see note) 1 cup cream cheese, softened 1 1/2 cups confectioners' sugar, sifted 1 tsp. vanilla extract 3 tbsp. sweet butter, softened 3 tbsp. chopped fresh strawberries (I used frozen strawberries pureed and used about a cup.) Preheat the oven to 350F (175C). Place 18 paper baking cups in muffin pans. Combine the butter, sugar, flour, baking powder, eggs, and strawberry extract in a medium bowl. Beat with an electric mixer until light and creamy, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the cream cheese, confectioners' sugar, vanilla, and butter until smooth and creamy. Stir in the chopped strawberries. Spread frosting on top of the cupcakes. *Note Â– I thought these were a little dry, so you could try baking at 325 or for shorter time on 350. Or another alternative is to add a little bit of strawberry puree. I also added more powdered sugar to the icing to make it thicker so I could pipe it onto the cupcake. Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months. Made with love for your Bridal Shower
53: Mama Ginia's Recipe
54: Mama Ginia's Recipe
56: Aunt Sarah
57: Aunt Sarah
58: INDEX Appetizers Pineapple Cheese ball Party Sauce Ham & Swiss Rolls Cowboy Caviar Sausage Cheese balls Salads Pretzel Salad Cucumbers Aunt Polly's Cherry Salad Veggies Green Bean Casserole Rice Pudding Potato Casserole Creamed Onions Fritter Batter Corn Casserole Zucchini with Orzo Lima Bean Casserole Squash Casserole Parsley Potatoes Soup Taco Soup Spinach Sausage Soup Broccoli Cheese Soup Chili Tomato Soup
59: Main Dishes Beef Taco Bake Creamy Italian Chicken Stove Top Chicken Bake Poppy Seed Chicken Chicken Enchiladas Meatloaf Stuffed Green Peppers Tuna Casserole Honey Spice Rubbed Pork Tenderloin Mammy'sWeenies and Beans Sausage Egg Bake Desserts Peanut Brittle Dorothy's Caramels Turtle Dove Candy People Puppy Chow Oreo Balls 3 Minute 3 Ingredient Pretzel Candy Twinkie Cherry Pie Lemon Jello Cake Banana Pudding Black Forest Dump cake Banana Split Pie 8 minute Cheesecake Burnt Sugar Cake Earthquake Cake | Robert's Favorite Cake Caramel Apple Cheese ball Red Velvet Cupcakes Homemade Ice Cream Chess Squares Strawberry Heaven S'mores Cupcakes White Chocolate Strawberry Cupcakes Pineapple Pie Jam Cake Lemon Ice Box Pie Mississippi Mud Cake Tunnel of Fudge Cake Poppy Seed Cake