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Family Recipes

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Family Recipes - Page Text Content

S: The Johnson's Family Recipes

FC: The Johnsons | Fun, Family, Food | Our Family pocket Recipe Book

1: This Cookbook is inspired by all of the talented cooks in the family. Pictured are Jordan and Kinsley. Other contributors are Amy, Angie, Rhonda, James, Brandi,and Kalee.

2: Breakfast Casserole | 1 lb. sausage, bacon or ham c. sharp cheddar cheese 5 eggs 1 c. milk 6-8 slices of bread – torn into pieces Spray or grease casserole dish. Place bread pieces in dish. Top with cooked sausage, bacon or ham. Add sharp cheese on top of meat. Beat eggs, milk, salt and pepper, pour over top. | 350 | 35 min or until brown | 4 | I never wanted to learn from others, but to make my own mistakes. So, I am here to share these valuable lessons that I have painfully learned on my own. Heed them if you like, or learn some lessons of your own! | Amy Sanders

3: Amy and husband Jason | Watch for Amy's Lessons Learned. | Amy

4: Corn Flake Chicken 1 lb. boneless skinless chicken breast 1 packet Italian dressing mix 1-2 cups corn flakes, crushed Combine dressing mix and crushed corn flakes on a large plate. I don't usually measure the corn flakes, so you just need enough to coat 3 or 4 chicken breasts. Rinse off the chicken with cold water and place them one at a time on the plate, flipping each one over until completely covered in corn flake mixture. Place them in a casserole dish (I usually line the dish with aluminum foil to save on cleaning), and bake at 350 for about 45 minutes. I do not follow the time very well, so I just know they are done when I cut one and the juices are clear and no pink meat. Just be careful not to overcook or the chicken will dry out!

5: "This is the first real recipe I learned after Jason and I got married, and he asks for it all the time. We usually have it with green beans or broccoli and cheese. Also, if there is any excess cheese with the broccoli, it is a yummy dip for the chicken!" | Amy and Jason | Lesson #1 When boiling chicken, you must add water to the pot! Who knew this lesson – though sorely learned - would jump-start my love of cooking!

6: Strawberry Banana Smoothie | 1 container Yogurt (vanilla or strawberry or strawberry banana - either will do) 1/2 cup milk or ice cream 1/2 cup Cool Whip 4 Strawberries 1/2 Banana 4 ice cubes Place all ingredients in blender. Blend until all smooth and all ingredients are blended. Pour into glass and enjoy. You can use this recipe for other fruits, such as blueberries, strawberries without the banana, etc. Use any yogurt that you like. You can mix any flavor that you like. You don't have to have a blender or food processor to make a smoothie. I have prepared mine in one of those small food choppers. Works good. You just have to blend it all together good I have used any combination - ice cream, Cool Whip, milk, yogurt with any fruit and measured just by consistency and taste. I use sugar-free/lite/fat-free yogurt, fat-free milk, and sugar-free Cool Whip. Makes about 2-3 servings. | Cool

7: The Gregoria's Jordan, James, Angie, and Kinsley | Rhonda Johnson

8: 2 cups romaine lettuce (packed with nutrients, good for your heart) 1 small roma tomato (help prevent cancer, heart disease, cataracts, etc.) 1/4 cup grapes (fight asthma, heart disease, migraines, breast cancer, alzheimer’s, and more) 1/2 apple (regulate blood sugar, help prevent heart disease, less hunger) 5 baby carrots, chopped (improve vision, kidney function, and immune system 1/2 stalk celery (lower blood pressure and combat cancer) 1 tablespoon chopped walnuts (reduces risk of heart disease, lower cholesterol) 1 tablespoon sunflower seeds (reduce hunger, prevent cardiovascular disease, decrease risk of cancers, lower cholesterol) 2 slices lowfat turkey or Canadian bacon (packed with protein ) 1/2 cup fat free cottage cheese (low in fat and carbs and high in protein, calcium, and Vitamin D) In a large bowl, combine all ingredients and serve. You can make it pretty if you want, but I just pop a lid on it and shake it all up. I use the cottage cheese in place of the salad dressing. I eat this for lunch several days a week! It is a huge meal, and it fits in great with a healthy diet. | Super Food Salad | Jordan

9: Lesson #2: Always read the entire recipe! If you only scanned it and saw that your entrée needed to “bake for 30 minutes,” later to discover that your 3 pound ham has to “bake for 30 minutes per pound,” you might be serving dinner an hour late! | It has been proven that meals with lots of colors are good for you because you will be getting a broad base of vitamins and nutrients. After reading a lot of articles, I have put together a “super-salad” with all of the best ingredients for a long and healthy life! | Nutritional facts: 375 calories, 16 g fat, 7 g fiber, 27.5 g protein, and 23 g sugar.

10: Ro-Tel Dip #1 | Party Snack | Josh likes this version of the dip best. We serve this at our Christmas family gatherings, especially for Josh. There are never any leftovers. | 1 Large Block Velveeta Cheese 1 Lb Hamburger Meat 2 - 4 cans Ro-Tel 1 large bag Tostito Chips (or your favorite type of chips) Cut Velveeta cheese into cubes. Place in Crock Pot and set on high to melt cheese. Add 2 cans of Ro-Tel in the Crock Pot. While cheese is melting, brown the hamburger meat. When meat is thoroughly browned, drain completely and put in crock pot with the cheese and Ro-Tel. After the cheese is completely melted, add additional cans of Ro-Tel as needed to reach the right consistency. Continue to cook on low. Serve hot over chips.

11: Party Time | Jordan, Kinsley, Kalee, Angie | Rhonda, Kinsley, Jordan | Josh, Kalee, Brandi

12: 2 Pkgs Cream Cheese 1 lb Sausage 2-4 cans Ro-Tel 1 Large bag Tostito Chips (or your favorite type of chips) Place 2 packages of cream cheese in crock pot, set on high to melt. Add 2 cans of Ro-Tel. While the cream cheese is melting, thoroughly brown the sausage. After the sausage is done, drain completely. Add the sausage to the crock pot. After the cream cheese melts, add additional cans of Ro-Tel until the dip has reached the right consistency. Continue to cook on low. Serve hot over chips. | Ro-Tel Dip #2 | Party Snack | Party Time | Angie and Rhonda prefer this version of the dip. This dip is also popular at Christmas parties/gatherings.

13: Johnson Family Christmas 2010

14: The Johnson Women: Rhonda (Mom), Angie, Amy, and My daughter-in-law Brandi | Mom and Brandi | Mom and Amy | Angie and Amy | Angie, Mom, and Amy | Rhonda

15: "There is no love sincerer than the love of food." ~George Bernard Shaw | Rhonda Johnson | Barbecue Smokies, Bacon Smokies, Pigs in Blanket | 1 pkg Little Smokies, Barbecue sauce, bacon, crescent rolls. Barbecue Smokes: Place the sausages in a crock pot. Pour your favorite barbecue sauce over the sausages and cook them on low until hot. If baked in oven: 30 min at 350 degrees. Bacon Smokies: wrap each of the sausages in 1/2 slice bacon and place in crock pot with your favorite barbecue sauce and cook until bacon is done and sausages are hot. Oven: 45 min at 350 degrees. Pigs in Blanket: Cut crescent rolls in half maintaining the triangle shape. Wrap sausages starting with fat part of roll. Baking time in oven: | 350 degrees | 18 minutes | Varies | Little Smoked Sausages: 3 easy recipes | Pigs in Blanket | Bacon Smokies

16: ENCHIRITOS | 2 lbs Hamburger Meat or Chicken 2 Large Cans Tomato Sauce Sour Cream 1 Pint Heavy Whipping Cream 1 to 1-1/2 Cup Chili Powder 1 Pk 10 Flour Tortillas (10") 1 Bag Shredded Cheese Brown meat, drain, set aside. Mix tomato sauce, chili powder and sour cream together. Add layer of meat to each tortilla., spoon 1/2 cup mixed sauce over meat and then roll tortilla. Place tortillas in pan. After all in pan, place remaining sauce over rolled tortillas in pan. Pour heavy whipping cream over tortillas, bake at 350 degrees for 30 minutes. When done, take out and sprinkle shredded cheese over the tortillas. Put back in oven until cheese melts. Serve with rice, beans, etc. | from James

17: I got this recipe at work about 10 years ago, but I can't remember who I got it from. | James and Kinsley | James and Angie | James and Jordan

18: Angie and her "MiniMe" (Jordan)

19: Peanut Butter Cake | 1 Box Duncan Hines Butter Recipe Cake Mix 1 Box Jiffy Cake Mix (Combine the 2 mixes and prepare according to instructions.) Icing: 2-1/2 cups Sugar 1-1/4 cups Milk (Evaporated) Mix and put in saucepan. Bring into a rolling boil, cook for 5 minutes. Remove from heat and add: 1 cup peanut butter and 1 tsp vanilla. Beat until thick enough to spread. ("I set my timer for 5-10 minutes and stir until I think it is thick enough to spread. DON'T GET IMPATIENT. It takes a while for the icing to get thick.") Spread on cooled cake. ENJOY! Cake shown in picture is decorated with Mini-reese cups and nuts. | "Don't Get Impatient!" | James

20: The Johnsons: Josh, Brandi Kalee | What a Doll!

21: Daddy's and Kinsley's Crackers | 1 wide mouthed gal jar w/lid 1 pack of ranch dressing mix 1 tablespoon crushed red pepper 1 tablespoon ground cayenne 3/4 cup Canola oil Any crackers you want Excellent with saltines. Place crackers and all other ingredients in mixing jar. Turn over and over and over and over everyday until all gone. | Snack | The longer these sit, the better they get! | "My Daddy and me" -Kinsley

22: Angie and Kinsley | Angie and James | Jordan, Angie, and Kinsley

23: Skillet Chili | Mix your favorite Cornbread recipe. 1 lb Hamburger Meat 3 cans Pinto Beans 1 an Ro-tel 4-5Jalapenos (dried) Salt, Pepper Cook hamburger meat in skillet and drain. Add Pinto Beans (not drained), Ro-tel, jalapenos, salt and pepper. Pour cornbread mix over ingredients and bake at 425 degrees until cornbread is done.. James | D | a | D

24: Secrets to Good Southern-Style Cornbread Do not beat batter until smooth. Over-mixing will result in corn bread that is peaked on top with a tough heavy texture. For a crisp crust on basic corn bread or corn sticks, preheat a greased skillet or corn stick pan before filling with batter. The secret to great Southern cornbread is a well-seasoned cast-iron pan. "Seasoning" gives iron cookware its smooth, natural non-stick finish. It takes a little time and care, but good cornbread is worth it. | Great Southern cornbread is soft and moist on the inside with a deep golden brown crust on the outside. The three requirements for perfect Southern cornbread are: 1. Good Southern corn meal. 2. Creamy, pourable batter, like thick pancake batter. 3. Hot, cast-iron cookware. | TIP! | My Cornbread is used by Angie to make turkey dressing. | White Lily Southern Cornbread (available on the White Lily Cornmeal Mix)

25: Southern Style Recipe on White Lily Cornmeal Mix. | Ingredients: Crisco® Original No-Stick Cooking Spray 2 cups White Lily® Self-Rising Cornmeal Mix 1 1/4 to 1 1/2 cups milk or buttermilk 1/4 cup Crisco® Pure Vegetable Oil OR 1/4 cup melted Crisco® All-Vegetable Shortening 1 large egg, lightly beaten 1 to 2 tablespoons sugar (optional) Instructions: 1. HEAT oven to 425F. Coat 8- or 10-inch ovenproof skillet or 8x8-inch baking pan with no-stick cooking spray. Place in oven to heat. 2. BLEND together cornmeal mix, milk, oil, egg and sugar just until moistened (batter will be lumpy). Carefully remove skillet from oven. Pour batter into heated skillet. 3. BAKE 25 to 30 minutes for 8-inch skillet, 20 to 25 minutes for 10-inch skillet or 25 to 30 minutes for 8x8-inch pan. 4. REMOVE from oven, cut into wedges or squares and serve immediately. | Southern Style

26: Turkey Dressing | 1 pan of cornbread 4 slices of bread (end pieces) 4 boiled chicken breasts1 2 cans Chicken broth 2 cans Cream of Chicken Soup6 6 Boiled Eggs, chopped 1 onion, choppedCelery, if desired Sage, Salt and Pepper Crumble one pan of cornbread into large pan that is oven-proof. I usually get a large aluminum pan that can be thrown away after you use it. Take the bread and tear into pieces and put in pan. Cut or tear up the chicken breasts in small pieces and add to mixture. Add the eggs, onion, and celery (if desired). Add 2 cans Cream of Chicken soup. Add the Chicken broth and mix thoroughly. Add more broth as needed so dressing will not be dry. Add salt, pepper, and sage until it meets desired taste. Bake in pre-heated oven set to 400. Check in 30 minutes by sticking a toothpick in the center. If the toothpick comes out dry, the dressing should be done. Check in several places. If the toothpick is wet (has dressing stuck to it), continue to cook, checking every 10 minutes or so. | Jordan, Angie, Kinsley | My dressing is a family favorite. I have been teaching Angie how to make it. This year she did it without any help from me so I am officially handing it down to her. | Rhonda and Angie

27: Josh and the WII | Kinsley and Kalee are teaching Uncle John a cheer. | Rhonda and John | Family gathering Thanksgiving 2010 | Jordan, Kinsley, Kalee, Angie - Dancing WII | Kinsley, Josh, WII | Angie, Jordan - Angie is looking through the sales papers for Black Friday shopping

28: Lesson #3: When cooking sausage balls, there is no need to pre-cook the sausage! In fact, this will only cause the balls to be dry unwanted by all!

29: French Toast Casserole | 5 cups bread cubes 4 eggs 1 1/2 cups milk 1/4 cup white sugar, divided 1/4 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon margarine, softened 1 teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

30: 1 cup creamy peanut butter 1/4 to 1/2 cup butter softened 2 cups powdered sugar I package chocolate almond bark or dipping chocolate Soften the butter in the microwave (about 15-20 seconds), then mix with peanut butter and powdered sugar. Stir together until the mixture is well blended and good texture. Form into small balls and place on wax paper on a baking pan or sheet. Cool in the refrigerator about 10 minutes. Melt chocolate in a glass dish. Using a toothpick or spoon, dip the peanut butter balls in the chocolate until coated. Set on wax paper to dry. | Amy Sanders | Peanut Butter Balls | Christmas is my favorite time of year, and one of my favorite parts was getting to prepare and snack on all of our holiday favorites all day long! Peanut Butter Balls were a holiday tradition in our house! I learned how to make them from my mom and sister, and I still make them every Christmas! Amy | Amy and Jason | Jordan and Kinsley | Snack

31: At Christmas time, the girls and I have a day of baking. We make sweets and have plenty for our family get together on Christmas Eve, and we fill a few Christmas tins with an assortment to give our close friends as a Christmas gift. The girls favorite thing to bake is Peanut Butter Balls: (they most remember making these with Aunt Amy for some reason??) Angie | Angie Gregoria | Peanut Butter Balls | 12 ounces creamy peanut butter 1 cup butter 1 box confectioners sugar 1 tsp vanilla chocolate brick for dipping Mix peanut butter, butter, sugar and vanilla. Roll into balls and place on cookie sheet, place in freezer for an hour. Melt chocolate brick. Dip balls into mixture. Cool. | Angie and James | Snack

32: Peanut Butter Pie 1 jar creamy peanut butter 1 large carton cool whip 1 graham cracker crust | In a large bowl, use a hand mixer to blend a large spoonful of peanut butter with 2 large spoonfuls of cool whip. Continue to add peanut butter and cool whip until you have enough to fill the crust about ’s full. Use remaining cool whip to cover the filling. Cover and freeze. Set out about 15 -30 minutes before serving. If you want a little extra, add cream cheese and/or powdered sugar to the filling. | Amy Sanders

33: "There are so many variations to this delicious recipe, but I think it is best to start with the original. I picked this one up from the family as we prepared many family meals together. Over time, this dessert became my signature contribution to each Thanksgiving or Christmas meal. Now, when I can’t be home with family, I continue to make this pie to keep me close to home."... Amy | Lesson #4: When making homemade macaroni and cheese, do not burn the cheese sauce. It will ruin the entire dish and have to be thrown in the trash!

34: From our youngest cook, Kinsley, who is 9 yrs old, and in her own words, provides us her favorite cookie recipe using cookie dough that comes in a plastic, bucket-like container, sold by her school. Kinsley is an all-star softball player and a Pee-Wee Cheerleader. Her sister is Jordan and her Mom is Angie. | Cookie doe (dough) Pan Vegetable spray First, I get all the cookie doe out of the bucket. I put them on a vegetable sprayed pan, make sure it is nice and round. Next I put them in the oven for 18-20 minutes, put it on for 325 degrees. If u like them nice and doey, (doughy) take them out right away. If you like them crunchy and hard let them sit for 5 minutes. I like them nice and doey!! | Kinsley Gregoria | "TAKE THEM OUT AND EAT!!!"

35: 2 boxes banana instant pudding mix 4 cups milk 1 large tub Cool Whip 8-9 ripe bananas 1 box vanilla wafers Line the bottom of a bowl with Vanilla Wafers. Slice bananas on top. Mix pudding as per package instructions with milk. Pour mixture over the Vanilla Wafers and bananas. Chill until set (approximately 2 hours). Prior to serving, place Vanilla Wafers around the edge of the Pudding. Top with the remaining Cool Whip. Serve. | Banana Pudding | "I like to help my mommy cook. One of the things I like to help her with is banana pudding. We made it for Thanksgiving this year (2010)." . . . Kinsley | Save 60 calories and 3.5 grams of fat per serving by preparing with fat-free milk, JELL-O Banana Flavor Fat Free and Sugar-Free Instant Pudding, Reduced Fat Vanilla Wafers, and Cool Whip Lite .

36: 1 box of mac and cheese 1 jar of Ragu 1 pound of hamburger meat 1. cook the mac and cheese. 2. brown the hamburger meat and drain. 3. mix the Ragu, mac and cheese, and hamburger meat. 4. sprinkle shredded cheese on top. 5. pour in a casserole dish. 6. bake in oven on 350 until bubbly. 7. serve with bread and salad. | Kalee's Goulash | "Hey Mawmaw. I came up with my recipe. It is called Kalee's Goulash." . . . Kalee

37: Jordan Gregoria | ,JORDAN! | 435 PAPA | Ingredients: Pepperoni Pizza Sauce Cheese This is my favorite recipe ever! 1st you pick up the phone and dial 435 papa. then you order 1 pepperoni pizza and 1 box of cheese-sticks. make sure you ask for extra marinara and garlic sauce.. When they tell you the price, tell them how you are going to pay for it. If you live where i live you have to drive to papa johns and get it, but if you live somewhere close they will deliver. If you have to go get it, do not open the box, wait so the heat don't escape., but if its delivered, you eat it right then and ENJOY! | Golf Team | All=-County 2010 and 2011 | Volleyball

38: Rhonda Johnson | The Johnsons: Josh, Brandi, Kalee | The Sanders: Jason and Amy | The Gregorias: James Angie, Jordan, Kinsley | The Johnson | Kalee, Amy, Kinsley, Jordan | Family

39: James Gregoria | Baked Macaroni | 1 box elbow macaroni 2 pks Mild Mexican Velveeta Milk, Shredded Cheese Boil noodles. In saucepan (preferably double boiler), add 1/4 cup milk.. Dice cheese and melt in milk.. Place cooked noodles in skillet, pour melted cheese over noodles. Add jalapeno juice , if desired. Mix together. Bake 20 minutes at 350 degrees. Remove and add shredded cheese. Bake until melted.o | 350 deg | 20 min | Jordan, James, Angie, Kinsley | "I got this recipe from a friend at work. I have added my own ingredients to make it my own" James

40: James Gregoria | Mexican Chicken | 7-8 skinned boneless chicken breast thawed 6 cans cream of chicken soup 2-3 packs taco seasoning Shredded cheese Fritos Mix soup and seasoning mixes together. Spread over chicken in baking pan. Bake at 375 degrees until chicken is done. Take out. of the oven. Take out. Cover with Fritos and shredded cheese and put back in oven until cheese is melted. Serve with side items | 375 Degrees | 30-40 Min | 6-8 | South of the Border | James and Jordan | *shown served over rice

41: Taco Pie | 1-2 lb Hamburger meat Velveeta Cheese Taco sauce Tortilla shells Brown hamburger meat and drain completely. Add taco sauce as per directions on the add taco or sauce as per package directions. Melt 1/2 lb Velveeta Cheese. Mix with meat. Layer tortilla shells and meat mixture in round baking dish. Final layer should be meat mixture. Add shredded cheese. Bake at 350 degrees for 10-15 minutes. Serve with sour cream, tomatoes. salsa, rice, and beans. | The Gregoria's: James, Angie, Jordan, Kinsley | The Johnsons Josh, Brandi, Kalee | "This is one of the girls' favorite meals. They beg for it every other day." Angie | Excellence

42: 1 bag Skinless, Boneless Chicken Breasts, thawed 2 jars Spaghetti sauce Fettuccini Noodles Parmesan Cheese Shredded Cheese Tenderize chicken breasts, beat flat. Bread and fry chicken until golden brown. Boil noodles. Place chicken in baking dish, pour spaghetti sauce on chicken. Bake at 350 degrees for 20 minutes. Remove and add shredded cheese then return to oven, cook until cheese is melted. Drain fettuccini noodles, serve as desired. | Chicken Parmesan | James and Jordan | from James

43: Chicken Casserole 3-4 chicken breast 1 (10 3/4 ounce) can cream of chicken soup 1 cup sour cream 1 (1/4 lb) package Ritz cracker 1/2 cup butter or 1/2 cup margarine 1.Boil whole chicken breasts (may be fresh or frozen) for about 15-20 minutes or until juices run clear when cut. 2.Place in fridge to cool enough to handle. 3.Meanwhile, mix soup and sour cream in large bowl. 4.Pull chicken apart into bite-sized chunks and mix with soup mixture. 5.Crush Ritz crackers in tube. 6.Melt butter and mix in crushed crackers. 7.Place chicken mixture into a casserole dish, top with Ritz mixture, and bake at 350 degrees for 15 to 20 minutes or until hot and bubbling. | Angie and Kinsley | "This is a Johnson family favorite. I don’t remember when it started, but now me and Josh, at least, always fought over it. We used to always make for Sunday dinners, etc., other get-togethers, but my own family won’t eat it. Kins will but not the other two picky ones (James and Jordan)." | Love | from Angie

44: Chicken Ranch Pasta | 4 Chicken breasts 6 Slices of bacon 2T flour 1 pkg powdered ranch mix 1 c milk Pasta – any kind (some like Rigatoni) Parmesan Cheese Cut bacon into small pieces and cook in a large pan. When done, remove bacon. Cook chicken in left-over bacon drippings until no longer pink. Sprinkle ranch and flour onto chicken. Stir well. Add milk. Cook until thickened and bubbly. Cook one more minute. Stir in cooked bacon. Mix with cooked pasta. Sprinkle with Parmesan. Add milk. Cook until thickened and bubbly. Cook one more minute. Stir in cooked bacon. Mix with cooked pasta. Sprinkle with Parmesan. | from James

45: James and Kinsley | James and Jordan | Angie and Jordan

46: Amy Sanders | Pot Roast with a Kick | 1 chuck or rump beef roast 1 packet Italian dressing mix 1 packet Au Jus mix 4-5 pepperoncini peppers cup pepperoncini pepper juice I usually line my crock pot with a pot liner to save on cleaning, but it is not required. Place the roast in the crock pot longwise (in order to keep the majority of it in the juice). In a measuring cup, combine the two mixes with 2 – 2.5 cups water. I usually check the Au Jus recipe to determine how much water is needed, but it is flexible. Pour the mixture over the roast. Pour in the peppers and juice, cover, and cook on low for 5-6 hours or high for 3-4 hours. If you are home, you can flip the roast any time, but it is not necessary. | YUM! YUM! YUM!

47: The Sanders Family: Amy and Jason | "This was another of the first meals I learned to cook after we got married. It is really good with mashed potatoes and vegetables, or sometimes I use it to make an open-faced sandwich. Just pile on the meat, top with the peppers and a slice of swiss or pepperjack cheese, and pour some juice over to melt the cheese. Yum!"

48: Cheesy Quesadillas | 1 lb. ground beef or boneless, skinless chicken – cut in strips Mexican seasoning (anything works – chili powder, taco seasoning, etc.) 1 chopped bell pepper 1 chopped onion shredded 3-cheese blend 4 large tortillas or 8 small tortillas Cook beef/chicken in a skillet. Once it begins to brown, add seasoning, peppers, and onions. Cover and simmer, stirring occasionally, until the veggies are soft and the meat is cooked through. Set mixture aside. Heat another pan between medium and medium-high heat. Spray skillet with butter-flavored non-stick spray. Once hot, place a tortilla face down in skillet. Top one half of the tortilla with a layer of cheese, then meat mixture, then another layer of cheese. Fold the empty half over with a spatula. Then, carefully flip the quesadilla over the folded edge to heat the top side. When both sides are brown and cheese is melted, scoop the cheesy creation onto a plate and serve. Be careful not to burn – it will not take long to cook. You may have to reduce heat to medium if they are getting too dark. | Serve alone or top with lettuce, tomato, salsa, sour cream, or guacamole. | yUM!

49: Amy and Jason

50: "When baking, follow directions, when cooking, go by your own taste." Laiko Bahr" | Amy Sanders | Homemade Salsa | 4-5 roma tomatoes - 1 small onion 2 jalapeños (or cup chopped pickled jalapeños – these make it spicier!) handful fresh cilantro minced garlic or garlic salt lime juice Finely chop the first four ingredients. Combine together in a food processor. Add garlic and lime juice to taste. As you can see, the measurements do not have to be exact. Add more or less of any ingredient to taste! | Chill and Enjoy! | "No salsa is better than homemade!" | YUM!

51: Lesson #5: Fat free cream cheese doesn’t a beautiful cheese ball make! In my health-conscious efforts, I have tried to substitute healthier ingredients into my recipes, and some are just not meant to be. Unless you want a runny mess, use cream cheese with at least a little bit of fat! | Short on time? Ditch the veggies and combine 1 can Rotel, 1 can diced tomatoes, fresh cilantro, garlic, and lime juice. Chop them up in the food processor and chill. This is an easier recipe that may not technically be considered “homemade,” but it is still delicious!

52: Blizzards in 2010 and 2011 | From Oklahoma to Alabama | Fun

53: Loaded Mashed Potato Bake | 4 large potatoes, cut into chunks (you can substitute 4-6 servings of instant mashed potatoes if you want) 2 tablespoons butter cup milk 1 cup chopped green onion 6 slices pan-fried bacon, crumbled 1 cup shredded cheddar cheese 1-2 dollops sour cream, optional Fill a pot with enough water to cover potatoes and gently boil until tender (about 15 minutes). Pour out the water and beat the potatoes with butter and milk until soft. Stir in the cheese, the bacon, and the green onion. Salt and season to taste. Place the mixture in a baking dish and sprinkle the top with the remaining cheese, bacon, and green onion. Bake uncovered at 350 for 15-20 minutes or until heated through and cheese is melted. Remove and top with sour cream.

54: Amy Sanders | Chocolate Chocolate Brownie Cups | 1/2 cup unsweetened applesauce 1 teaspoon vanilla extract 8 egg whites 2 cups sugar in the raw 1/2 cup unbleached, all-purpose flour 1 cup unsweetened cocoa powder 2 teaspoons instant espresso powder 1 teaspoon baking powder 1 teaspoon salt 1/2 cup mini chocolate chips (semi-sweet), divided Butter-flavored cooking spray | With only 50 calories and 1 gram of fat each, you really can’t go wrong!

55: Directions: Preheat the oven to 350 degrees. Thoroughly mist 2 12-cup non-stick mini-muffin tins with spray.In a large mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined. Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Working in batches, fill each cup until it is just barely full. Sprinkle about one fourth of the chips evenly over the brownies in each of the tins. Bake them for 10-12 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Transfer the pan to a cooling rack and allow them to cool 5 minutes. Using a butter knife, gently lift the brownies from the muffin tins (if they are sticking, gentle run the knife around the edge of each cup). Allow them to cool another 10 minutes. Repeat with the second half of the batter and the remaining chips. Makes 48 brownie cups; 24 servings. Each serving (2 brownies) has: 109 calories, 2 grams of protein, 23 grams of carbohydrates, 1 gram of fat, less than 1 gram saturated fat, no cholesterol and 139 milligrams of sodium | Jason

56: The Sanders say Merry Christmas and Happy New Year from the Fiesta Bowl in Arizona.

57: 2 cups granulated sugar 2/3 cup milk 1 cup marshmallow creme 1 cup peanut butter, creamy 1 teaspoon vanilla Boil sugar and milk to soft ball stage. Remove from heat and stir in remaining ingredients. Pour into a buttered 8-inch square pan. Cut into squares when firm. | "At Christmas time, during our bake day, the girls and I also make Peanut Butter Fudge, which is my favorite." | Holiday Sweets | Angie Gregoria | Peanut Butter Fudge

58: Brandi Johnson | Knorr Spinach Dip | 1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 container (16 oz.) sour cream 1 cup Hellmann's® or Best Foods® Real Mayonnaise 1 package Knorr® Vegetable recipe mix 1 can (8 oz.) water chestnuts, drained and chopped (optional) 3 green onions, chopped (optional) Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people. | 10 Min | makes 4 cups dip | Prep | Chill overnight | "A family favorite at all events! We love it served in a hollowed-out loaf of Hawaiian bread! The bread that has been cut out is used to eat with the dip. YUMMY" . . . Rhonda | Brandi

59: Kalee | Josh and Brandi

60: Holiday Sweets | Magic Cookie Bars | 1 1/2 cups graham cracker crumbs 1/2 cup butter, melted 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 2 cups (12 oz. pkg.) semi-sweet chocolate chips 1 1/3 cups flaked coconut( I usually leave out the coconut because I dont like it,,, and well it IS all about me haha) 1 cup chopped nuts HEAT oven to 350F. Spray 13 x 9-inch baking pan with no-stick cooking spray. COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork. BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds. | Angie and Jordan | Angie Gregoria

61: We have many other recipes that we enjoy but these are a few of our favorites. We also wanted to include some of our holiday favorites that we have on our very special day, the Johnson Family Christmas get-together on Christmas Eve. For the last several Christmases, probably since 2007 at least, Amy and Jason have not been able to be with us as they have been at some bowl game with the Oklahoma Sooners. We have missed you guys and hope we will be able to share Christmas with you soon. This book is just a symbol of the love that we all share as a family and a unique way to showcase our photos throughout the last few years. Family .......ENJOY! | Live Laugh Love

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  • By: Rhonda J.
  • Joined: over 7 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Family Recipes
  • A book of favorite recipes submitted by members of our loving family.
  • Tags: None
  • Started: over 7 years ago
  • Updated: over 6 years ago