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Family Recipes

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Family Recipes - Page Text Content

S: Family Recipes

FC: Recipes

1: March 1st, 2012 To Allison, This recipe book is a collection of favorite recipes from our kitchen to yours. We hope you enjoy cooking and baking from this book. Love, Mom, Amy, Gina & Natalie

2: Salads | Corn Salad 1 can of corn, drained 1/2 cup coloured peppers, cut up green onions, for taste Golden Italian salad dressing Greek seasoning Mix together all of the above ingredients chill. Compliments any summer table. Broccoli / Cauliflower Salad 2 cups broccoli, cut in small pieces 2 cups cauliflower, cut in small pieces 1 cup peas 2 green onions, chopped 3/4 cup mayonnaise 1/2 cup sour cream 1/2 teaspoon garlic powder 1/2 cup bacon bits Mix the veggies in medium bowl. Mix the rest in a small bowl and then stir in with the veggies. - from Mom's kitchen

3: Kansas Cucumber Salad 1 cup mayonnaise 1/4 cup sugar 4 teaspoons vinegar 1/2 teaspoon dill weed 1/2 teaspoon salt (optional) 4 medium cucumbers, peeled & thinly sliced 3 green onions, chopped In a large bowl, combine mayonnaise, sugar, vinegar, dill, and salt if desired; mix well. Add cucumbers and onions; toss. Cover and chill for at least 1 hour. - from Natalie's kitchen

4: Marinated Veggie Salad 1 head of broccoli, chopped 1 head of cauliflower, chopped 1 can of whole mushrooms 1 green pepper, sliced 1 red pepper, sliced 1 cucumber, sliced 1 small package of cherry tomatoes 1 bottle zesty Italian salad dressing Mix all vegetables in large bowl. Add salad dressing and marinate 8 hours or overnight. Enjoy! - from Amy's kitchen

5: Spiced ChickPeas 1 can of garbanzo beans (chick peas), drained chili powder salt Dry peas on paper towel or dish towel. Spray 'Pam' on peas and add seasoning. Spread on cookie sheet and bake at 375 for 20 minutes. When they 'pop', they are done! Crunchy and yummy! Not really a salad more of a salad topping! - from Gina's kitchen

6: Taco Salad | Dressing: 1/2 cup mayonnaise 1/2 package taco seasoning Salad: romaine lettuce in bite sizes 1 cup shredded cheddar 1 can chili beans, drained & rinsed 1 tomato, diced 1 small onion, diced (optional) Dorito tortilla chips, crushed Toss all salad ingredients in large bowl. Mix together dressing ingredients in small bowl. Stir in dressing just before serving. - from Mom's kitchen

7: Greek Salad Dressing: 1/2 cup olive oil 4 Tablespoons lemon juice 3 teaspoons dried oregano 3 teaspoons minced garlic 1 teaspoon dried basil 2 Tablespoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon ground black pepper Salad: 1 large romaine lettuce, tore into bite-size pieces 3 plum or roma tomatoes, cut into wedges 1 cucumber, peeled & chopped 1 red onion, sliced (optional) 1 green pepper, sliced 1/2 cup feta cheese 1 cup kalamata olives Add all dressing ingredients into small bowl and whisk together until smooth. Chill in fridge for couple of hours so flavors blend. Place all salad ingredients into large bowl. Pour dressing over salad and toss. - from Amy's kitchen

8: Patio Rice Salad 2 cups uncooked rice 1/4 cup soya sauce 1 1/2 cup of peas 1 cup diced celery 1/2 cup of green onions 3/4 cup mayonnaise 1 teaspoon curry powder 1/4 teaspoon salt Cook rice, then drizzle soya over hot rice. Let this stand for an hour. Cook peas then cool off. Add to rice mixture with celery and onions. Mix mayonnaise, curry and salt. Spoon over rice mixture and toss. - from Mom's kitchen

9: Creamy Fruit Salad 1 can pineapple chunks, with juice 1 can fruit cocktail, drained 2 cans mandarin oranges, drained 2 bananas, sliced 2 cups mini marshmallows 1 package instant vanilla pudding 1 container cool whip, thawed Drain pineapple chunks, reserving juice. Mix pineapple juice with package of vanilla pudding and set in fridge for 30 minutes. Mix the pineapple, fruit cocktail, oranges, bananas and marshmallows. Gently fold in the pudding mixture. Then fold in the cool whip. Cover and refrigerate. - from Amy's kitchen

10: Sweet & Sour Chicken 1 cup brown sugar 1/4 cup water (don't use if chicken if frozen) 1/2 cup ketchup 1/4 cup vinegar 1 teaspoon soya sauce 2 - 3 chicken breasts Put chicken into casserole dish so that each piece has space around it. Pour on sauce and bake about 1 hour at 350 or until done. The liquid should evaporate and the sauce should be thick and sticky. Yummy! - from Amy's kitchen | Main Dishes

11: Crock Pot Chicken Place frozen chicken breasts into crock pot. Pour 1/4 cup of water over chicken. Add whatever spices you want (taco seasoning is our favourite). Cook on low for 10 hours. Crock Pot Lasagna 1 lb ground turkey (or ground beef) 1 jar tomato sauce 1 container ricotta cheese lasagna noodles 1/2 cup mozzarella cheese Brown turkey in pan, then drain off fat. Pour tomato sauce into pan and mix with turkey. Rinse jar with small amount of water and pour into crock pot. Layer noodles, turkey mixture, ricotta and mozzarella. Cover and cook on low for 6 hours. - from Gina's kitchen Note: Use Reynolds crock pot liners for easy clean-up!

12: Chicken Bake 1 can cream soup (celery, mushroom, etc.) chicken breasts Bake chicken breasts in oven until done. Add cooked chicken breasts in casserole dish and cover with soup for about 1/2 hour at 350. Serve with rice or noodles. Potato Wedges 4 - 5 medium potatoes olive oil seasoning Clean potatoes and cut into wedges. In a large bowl add olive oil and seasoning. Add potatoes and toss to coat. Put on cookie sheet and bake at 350 for 20 - 30 minutes. Note: Any seasoning works great like Greek, red pepper, Parmesan cheese, dill, etc.) - from Mom's kitchen

13: Chicken Cacciatore 1/4 cup flour 1/2 teaspoon salt 1 teaspoon paprika 1 - 3 lbs frying chicken, cut into pieces 1/3 cup butter 1/2 cup green pepper, minced 1 can (1 lb) tomato paste 1/3 teaspoon red pepper or Tabasco 1/2 cup onions, minced 1 small can mushrooms 1 teaspoon oregano Mix flour, seasoning salt and paprika in ziplock bag. Shake 3 or 4 pieces of chicken at a time in bag to coat. Melt butter in skillet and brown chicken. When all pieces are browned, add onions, green pepper and mushrooms. Cook 5 minutes. Add tomatoes, tomato paste and oregano. Cook covered until tender, about 20 minutes. Mix well and serve hot over cooked spaghetti. - from Natalie's kitchen

14: Roasted Tomato Pasta Bake 1 can diced tomatoes 1 small onion, chopped 1 1/2 teaspoon dried Italian herb seasoning 1/4 teaspoon black pepper 2 1/2 cups milk 3 Tablespoons flour 3 cups small shape pasta 1/2 cup shredded cheese Preheat oven to 425. Drain tomatoes, reserving juice. In a 13 x 9 baking dish, combine drained tomatoes, onion, Italian seasoning and pepper. Roast for 15 minutes or until fragrant. Meanwhile, in a medium saucepan, whisk milk with flour. Cook over medium heat, stirring constantly, just until mixture comes to a boil and begins to thicken. Stir the reserved tomato juice, the milk mixture and the pasta into the dish. Cover with foil and bake for 15 minutes longer or until pasta is tender and sauce is thickened. Sprinkle with cheese and broil for 2 minutes. - from Amy's kitchen

15: Rice Casserole 1 cup rice 2 cups water 2 Tablespoons chicken bouillon 1 Tablespoon soya sauce 2 Tablespoons olive oil 1 cup veggies (peppers, mushrooms, broccoli, cauliflower, etc.) In large casserole dish, add all of the above and stir well. Bake at 350 for 1 hour. Scalloped Potatoes potatoes, cleaned & peeled other veggies (carrots, celery, onion) 1 can cream soup butter In large casserole dish, thinly slice potatoes and veggies. Layer with cream soup. Add a few dollops of butter on top and season with salt and pepper. Bake at 350 for 1 hour. You can add grated cheddar cheese on top also. - from Mom's kitchen

16: Erik & Adam Pizza 1 cup luke warm water 1 package of yeast 1 teaspoon sugar 1 teaspoon salt 2 cups flour various pizza toppings (we like lots of pepperoni & cheese!) Mix water, yeast and sugar in large bowl. Let rise until foamy. Mix in salt and flour. Add more flour depending on texture. Knead together well. Put dough in large greased microwaveable bowl and place in microwave for 10 minutes on low power. Spread onto greased pizza pan and add your favourite toppings! Bake at 450 for 15 minutes. - from Gina's kitchen Note: I use a kitchen aid blender to mix everything!

17: Sloppy Joes 1 package veggie ground beef 1 small onion, chopped 1/2 green pepper, chopped 1/2 cup tomato sauce 1/8 cup ketchup 1/8 cup BBQ sauce 1 Tablespoon brown sugar 1 teaspoon dry mustard 1 Tablespoon Worcestershire sauce 1 Tablespoon vinegar In large frying pan, sauté onion and green pepper. Mix the remainder of the ingredients, except veggie ground beef, in a measuring cup. Add the ground beef to the frying pan, then add the sauce mix right away. Cook until it is at your desired sloppiness. Serve on bun and enjoy! - from Amy's kitchen

18: Easy Hamburger Stroganoff 1 package veggie ground beef 1 onion, diced 1 teaspoon garlic powder 1 can mushroom soup 1/2 teaspoon dry mustard In large pan, sauté onions in a little bit of oil. Add mushroom soup and veggie ground beef. Then add in garlic powder and dry mustard until heated through. Serve with egg noodles & enjoy! - from Amy's kitchen

19: Saucy Chicken & Vegetables - Two Ways chicken breasts veggies (broccoli, carrots, peppers, celery, snap peas, onions, mushrooms, etc.) | Chinese Sauce 1/2 cup brown sugar 1 Tablespoon cornstarch 1/3 cup water 1/4 cup vinegar 1 Tablespoon soya sauce 1 teaspoon chicken bouillon | Sweet & Sour Sauce 1/2 cup brown sugar 2 Tablespoons cornstarch 1/4 cup vinegar 1/2 cup ketchup 2 cups water | Precook chicken in oven. In large frying pan (with some olive oil), partially cook veggies. In small bowl, add all the ingredients of one of the sauces and mix well. Add chicken to veggies then add sauce. Serve with rice or noodles. - from Mom's kitchen

20: Pineapple Angel Food Cake 1 angel food cake mix 1 20 oz. can crushed pineapple Preheat the oven to 350. In a large bowl, combine cake mix with can of pineapple (juice too). Beat on low for one minute until throughly combined. Pour the batter into a tube pan, cut the batter with a knife and bake for 30 - 35 minutes. Turn the pan upside down on a glass bottle so it does not fall. - from Mom's kitchen | Desserts

21: Super Yummy Cupcakes 1 1/2 cups flour 2 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup unsalted butter 1 cup white sugar 1/2 teaspoon vanilla 2 eggs 3/4 cup milk In small bowl mix flour, baking powder and salt. Cream butter with sugar. Add vanilla and eggs, one at a time. Add dry ingredients in 3 additions, alternately with milk. Scoop batter into cupcake liners (usually makes 12 -14). Bake at 350 for 25 minutes. Icing: 1/8 cup unsalted butter, room temp 1 cup icing sugar (and more later to thicken) 1 teaspoon vanilla extract 1 tablespoon milk Beat butter, and icing sugar. Add milk and vanilla then beat again. Add in food colouring if you'd like. Keep adding in icing sugar or milk until desired consistency. - from Amy's kitchen

22: Single Serve Angel Food Cake 1 box angel food cake mix 1 box cake mix (don't use white) Empty both cake boxes into ziplock bag and mix together. When you get hungry for a piece of cake, put 3 tablespoons of the cake mix with 3 tablespoons of water into a mug. Mix then microwave for 1 minute on high. Single serve cake! - from Gina's kitchen

23: Cheesecake Cupcakes | 2 cups crushed graham crackers 4 Tablespoons butter, melted 2 (8 ounce) pkgs cream cheese, room temp 3/4 cup white sugar 2 eggs 1 teaspoon vanilla 1 (21 ounce) can cherry pie filling Preheat oven to 350. Line cupcake tins with cupcake liners. Crush the graham crackers and mix with melted butter. Place 1 tablespoon of the cracker mixture in each cupcake liner. Press down on the mixture to form the crust. Use a mixing bowl and beat the cream cheese, eggs, sugar, and vanilla until it's light and fluffy. Fill each cupcake liner with the cream cheese mixture, about 3/4 full. Bake the cupcakes for 15 minutes. Remove and let cool. Garnish each cupcake with cherry pie filling. - from Natalie's kitchen

24: Layered Finger Jello 4 boxes of fruit jello, different flavours (85 g) 6 envelopes of knox plain gelatin 1 cup sweetened condensed milk Melt the first box of fruit gelatin with 1 packet of plain gelatin and 1 cup of hot water in small bowl and mix until dissolved. Pour into a 9 x 13 pan and place in fridge to set. Melt 2 packets of the plain gelatin with 1 cup of hot water in medium bowl. Mix 1 cup of hot water with the sweetened condensed milk in small bowl. Add the sweetened condensed milk in with the medium bowl of plain gelatin mix. Divide this mixture into 3 equal parts. Once the first layer has set, pour the milk mixture into the pan. Place in fridge to set. Repeat. Again... and again, until your last box of jello is gone. ** Warning** This recipe is time consuming, but all the effort is worth it! (Most of the time) - from Amy's kitchen

25: Frosted Banana Bars 1/2 cup butter, softened 1 1/2 cups sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla 2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 2 medium ripe bananas, mashed 1 cup brown sugar 2 teaspoon cinnamon 1 cup icing sugar 2 -3 tablespoons milk In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased baking pan (15 x 10 x 1) Mix brown sugar and cinnamon and sprinkle over top. Bake at 350 for 20 - 25 minutes. Mix icing sugar and milk and drizzle over bars while still warm. - from Mom's kitchen

26: Apple Cake 1/2 cup butter 1 1/2 cups sugar 1 egg, beaten 1 teaspoon baking soda 1 cup sour milk (add 1 tsp lemon juice to milk) 2 cups flour 1 teaspoon vanilla 4 cups apples, sliced 3/4 cup brown sugar 3 teaspoons cinnamon Mix in large bowl in above order, except brown sugar and cinnamon. Spread into 9 x 13 pan. Sprinkle with brown sugar and cinnamon. Bake at 350 for 40 - 50 minutes. - from Natalie's kitchen

27: Matrimonial Cake 3 cups oatmeal 2 cups brown sugar 1 cup butter 1 scant teaspoon baking soda 2 cups flour 1 teaspoon salt 1 can pie filling (blueberry or jumbleberry) Crumble all ingredients (except pie filling) in large bowl. In 9 x 13 pan, put in half of mixture and press down firmly. Spread the pie filling over the mixture. Sprinkle the remaining mixture over the pie filling. Bake at 350 for 40 minutes. Freezes well. - from Mom's kitchen

28: Rich & Chewy Low Fat Brownies 1/2 cup cocoa 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 2 Tablespoons butter 1 teaspoon vanilla 1 3/4 cups white sugar 2 egg whites 3/4 cup applesauce Cream butter and sugar in large bowl. Add in egg whites, applesauce and vanilla. Mix all other ingredients in separate smaller bowl and then add to the wet ingredients in the large bowl. Grease 8 x 8 pan and bake at 350 for 30-35 minutes. If you want to get super fancy, you can decorate with sprinkles, crushed peanuts or Smarties before baking! - from Amy's kitchen

29: Nutella Self-Frosted Cupcakes 10 Tablespoons butter, softened 3/4 cup white sugar 3 eggs 1/2 teaspoon vanilla 1 3/4 cups sifted all purpose flour 2 teaspoons baking powder 1/4 teaspoons salt 1/3 cup Nutella Preheat oven to 325. Line 12 muffin tins with paper liners. Cream together butter and sugar until light. Add 1 egg at a time; beat until incorporated. Add vanilla. Stir in salt, flour, baking powder until well blended and no flour remains. Fill liners 3/4 full then place 1 1/2 teaspoons of Nutella in batter. Swirl in Nutella with toothpick. Fold batter over Nutella. Bake for 20 minutes. - from Gina's kitchen

30: Bran Muffins 1 cup brown sugar 1/2 cup margarine 1 egg 1 - 2 Tablespoons corn syrup 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups flour 1 1/2 cups bran (green box) 1 cup milk (add 1 teaspoon lemon juice to make sour) 1 cup cranberries (optional) Cream sugar, margarine, egg, syrup in large bowl. Add bran, flour, soda, salt. Mix on low and add milk then cranberries. Spoon into muffin tins (with liners). Bake at 400 for 20 minutes. - from Mom's kitchen

31: Seven Layer Bars | 1/2 cup butter or margarine 1 cup Graham cracker crumbs 1 cup coconut 1 cup chocolate chips 1 can Eagle Brand Sweetened Condensed Milk 1 cup chopped nuts 1/4 cup butterscotch chips Place the butter or margarine in the cake pan and melt as the oven heats up. Take cake pan out of oven as soon as the butter melts. Then add the next six ingredients in order given. Bake 30 minutes at 350. Do not use a glass pan. - from Natalie's kitchen

32: Almond Roca soda crackers brown sugar 1 cup chocolate chips 1 cup butter almonds, toasted Lightly grease cookie sheet with oil. Line pan with whole soda crackers side by side. In saucepan combine butter and brown sugar. Boil for 2 minutes then spread over crackers. Bake for 5 minutes at 350. Take out of oven and sprinkle chocolate chips over the crackers, using a spatula to spread them as they melt. Sprinkle with toasted almonds. Place in fridge to cool. While still warm, mark with knife in 1-inch squares then return to fridge. Once cooled, take out and finish cutting. Store in cool, dry place. - from Natalie's kitchen

33: Chocolate Coffee Almond Cookies 1/2 cup instant coffee crystals 2 Tablespoons hot water 1 cup butter, softened 1 1/4 cup white sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 teaspoon vanilla 2 2/3 cups flour 2 cups semisweet chocolate chips 3/4 cup slivered almonds, toasted In small bowl dissolve coffee crystals in hot water. In large mixing bowl beat butter, sugar, baking soda, and salt until well combined. Beat in coffee mixture, eggs and vanilla. Beat in as much flour as you can. Stir in chocolate chips and almonds. Preheat oven to 350. Drop by heaping teaspoons onto greased cookie sheet (or use parchment paper). Bake 8 to 10 minutes or until edges are firm and light brown. - from Amy's kitchen

34: This & That | Nuts & Bolts 1 1/2 cups melted butter 1/4 cup Worcestershire sauce 1 teaspoon onion salt 1 teaspoon celery salt 1 teaspoon garlic salt 1 box Cheerios 1 box Shreddies 1 package pretzel sticks 1 lb peanuts Put in large roasting pan. Pour liquid over cereal and peanuts. Shake onion, celery and garlic salt all over ingredients. Put in oven for 1 hour at 250. Stir well then bake for another hour. - from Natalie's kitchen

35: Grandma McLeod's Lefse potatoes, peeled margarine Boil the potatoes on a slow boil until done. Mash well so there are barely any lumps. Measure 4 cups in a bowl and add 1/2 cup margarine. Mash and let cool. Do this process until you have all the potatoes used up. Measure, again, 4 cups of potatoes (with margarine) and add to each 4 cup measurement of potatoes: 1 teaspoon sugar 1 teaspoon salt 1 1/2 cups flour 1/2 teaspoon baking powder - from Mom's kitchen

36: Slush Punch 1 1/2 cup sugar dissolved in water 1 12 oz tin of frozen orange juice 1 12 oz tin of frozen lemonade 2 48 oz tins of unsweetened pineapple juice 1 15 oz package of frozen strawberries 1 26 oz bottle of rum Mix all together and freeze in 2 ice cream pails. Stir occasionally until it is semi-frozen. - from Gina's kitchen

37: Poppycock 20 - 24 cups of popped popcorn 1 cup butter 2 cups brown sugar 1/2 cup corn syrup 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla 1 - 2 cups of whatever nuts you like Melt butter, then stir in sugar, syrup and salt. Bring to a boil for 5 minutes with no stirring. Place pot in sink and stir in baking soda and vanilla. Pour over popcorn then add nuts and mix well. Note: If you want to keep any for later, you should make a double batch. - from Amy's kitchen (ok, Edelgard's kitchen)

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  • By: Amy W.
  • Joined: over 7 years ago
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    • By: Gina N.
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About This Mixbook

  • Title: Family Recipes
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  • Started: over 7 years ago
  • Updated: almost 7 years ago