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Family Recipes

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Family Recipes - Page Text Content

S: Family Recipes

1: The Dieckmann's est. June 2, 2012 | Daniel & Caroline, This book was inspired by recipes that have become family tradition. We hope that you enjoy this collection of recipes. Some of them have been passed down through the generations, and others are just family favorites that we have collected through the years. There is nothing quite like cooking a good meal for those you love. May these recipes be just the beginning of the memories and family traditions that you establish for your family through the years. We love you!

2: Nicole Newton | Breakfast Bake | Heat oven to 375 degrees. Spray 13x9-inch baking dish with cooking s | 375 | 50 min | 8 | pray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well. In large bowl, beat eggs. Stir in cheese and sausage mixture. Separate | dough into 8 biscuits. Press biscuits into bottom of baking dish. Pour | sausage mixture over biscuit crust. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving. | 12 oz pork sausage 1/3 cup chopped onion 1/3 cup chopped green bell pepper 1/3 cup chopped red bell pepper | 10 eggs 1 cup shredded Cheddar cheese (4 oz) 1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated original biscuits

3: Cooking done with care is an act of love. ~ Craig Claiborne

4: In pot over medium heat, heat 1 tbsp oil. Add garlic: cook while stirring for 2 minutes. Stir in beans, salsa, chicken, corn, cumin and 2 cups water; bring to a boil. Reduce to medium low heat. Cook until thickened, stirring occasionally. If desired, serve with sour cream and/or lime wedges. | Black Bean & Chicken Soup | 2 cloves garlic, minced 2 cans (15.5 oz ea) black beans, rinsed and drained 2 cups salsa 1 1/2 cups cooked chicken chunks bag frozen corn, thawed 2 tsp ground cumin

5: Pam Dieckmann | Chili | 1 -2 lbs ground chuck or beef 1 jar mild chunky salsa 1-2 small cans tomato paste | 1 can rotel 1 medium onion, chopped dash chili powder | Cook meat and onion. Drain. Add rest of ingredients and simmer on low until warm. Add water if you need it to be soupier.

7: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Myrtle Dieckmann | German Potato Salad | Peel and cut potatoes. Boil until al dente. Strain and set aside. In small skillet cut | 3-6 hard boiled eggs 3-5 strips bacon | Sugar to taste 1 medium onion | Vinegar (3/4 glass) fill rest of glass with water | Flour (for gravy consistency) | Add vinegar , water and sugar. Adjust taste to your liking by adding more sugar | and brown bacon with onion. Sauté’ until done. Add flour for gravy consistency. | Salt and pepper to taste. | or vinegar. Add to eggs and potatoes. Fold together without mashing mixture.

8: Broccoli Salad | Festive Corn Bread Salad | 5 c cubed corn bread 3 c fresh tomatoes, diced 1 c sweet onion, diced 1 c green pepper, diced 1 lb bacon, fried crisp & crumbled 1/4 c sweet relish 2 c mayonnaise 2/3 c sugar 1/4 c sweet pickle juice 8 oz cheddar cheese, shredded | Combine corn bread, tomatoes, onion, green pepper, bacon and sweet relish in a large bowl. In a small bowl combine mayonnaise, sugar and pickle juice. Mix well and pour over corn bread mixture. Add the cheddar cheese and toss all together until well blended. Refrigerate until ready to serve. | 1 bunch broccoli chopped 1 red onion, chopped 8 slices bacon, cooked and crumbled 8 oz. shredded Cheddar cheese Mix in large bowl. Mix: 1 c. mayonnaise 4 tbsp. red wine vinegar 1/2 c. sugar Mix and stir into broccoli mixture. Chill for 2 hours. *Ranch dressing can be substituted for mayonnaise if you prefer.

9: Sides | Southern Macaroni Pie | Myrtle Dieckmann | Baked Beans | Nicole Newton | dark brown sugar 1 onion, chopped | 3 strips of bacon ketchup | 2 lg cans pork n beans | Pour beans, onions and brown sugar into baking dish and mix well. Put bacon on top and bake at 350 for 2 hours. Check to see if they are still runny if so bake until beans become candied. | (almost all the juice cooked out) | *Variations include using baked beans, putting bits of bacon in the bean, covering the entire top with bacon and/or using mustard. | 350 | 2 hrs | 1 (16 oz.) box macaroni | Cook the macaroni as directed on the box. Drain and put back in pot. Mix in | 1 stick melted butter | 1 lg. can evaporated milk | 1 c. milk | 4 eggs | Salt & pepper | 2 lb. grated cheese (1 mild & 1 sharp) | 350 | * ingredients can be cut in half to feed a small group | in 13X9 baking dish and sprinkle the remaining cheese on top. Cover with aluminum foil and bake on 350 for about 145 minutes. Uncover and bake | milk, eggs, butter, salt, pepper and half of each kind of cheese. Stir well. Pour | until cheese has melted on the top and it has browned.

10: Arrange the Scoops side by side on a serving tray. In a medium bowl mix the lettuce, tomatoes and cheese until well combined. Divide evenly among the Scoops. In a small bowl stir tablespoons water into the taco seasoning until it has no lumps. Set aside. Preheat a small nonstick skillet over medium high heat. Put in the beef. Use a wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, stir in the seasoning mixture. When no liquid remains, remove from heat. Divide the meat evenly among the Scoops. Dollop the top of each with taco sauce.Serve immediately. | Tiny Tacos | 10 Tostitos Baked! Scoops 1/4 c finely chopped romaine lettuce 2 tbsp finely chopped tomatoes 1/2 oz low fat Cheddar cheese | 1 teaspoon low sodium taco seasoning 2 oz 96% lean ground beef 1 tbsp taco sauce *or substitute beef with turkey

13: Sweet-N-Sour Sauce | Pam Dieckmann | Crab Rangoon | Drop 1 tsp of filling into center of wanton skin. Moisten all edges. Bring all corners to center and close off tightly. Deep fry medium to medium high | 2 8 oz pkgs cream cheese salt to taste | 1 bundle chives 1 can tuna (in water) | 1 pkg wanton skins | 2/3 c vinegar 2/3 c sugar 1 (15 oz) can applesauce | Blend all ingredients well. Chill. Makes 4-5 servings. | heat for 30-60 seconds. Cool on wire rack. Serve with sweet and sour sauce. | Chop chives, set in bowl. Drain tuna juice into chives and add salt to taste. Cream tuna and cream cheese together. Blend throughly after 15 minutes. | 1 recipe of Sweet-N-Sour Sauce

14: Crab Dip | Melt and stir on stove top, cream cheese and butter. When creamy, add garlic salt (garlic salt with | 8 oz cream cheese, softened 3/4 stick butter garlic salt (to taste) | parsley is especially good). Then add in shredded or | Enjoy hot with crackers! | cut up sea legs or crab meat (whichever you prefer). | shredded crab meat favorite crackers

15: Pam Dieckmann | Crab and Cream Cheese Spread | Spread softened cream cheese on a serving platter. Spread a layer of cocktail sauce on top of cream cheese. Add a layer of imitation crab meat. on top. Chill until ready to serve. Serve with Ritz crackers. | 1 pkg imitation crab meat, shreaded 1 pkg cream cheese, softened | cocktail sauce Ritz crackers

17: Dieckmann Roast and Spaghetti | Use a knife to make holes in the roast. Insert garlic cloves into the roast. (If you are using garlic powder, be sure to work it into the holes well and all over the roast.) Put water in bottom of pan. Do not cover roast. Bake roast at 325 degrees for approximately 4-5 hours. After approximately 3 hours, spread one can of tomato paste onto roast. Continue to cook. When roast is done take out of pan and use mix other can of paste into the drippings in the bottom of the pan. That is your spaghetti sauce. Pour over spaghetti . Mix sauce and spaghetti well. *For a moister roast, add tomato paste and cover with aluminum foil before you begin baking the roast. This way may need an extra can or two of tomato paste. Enjoy! | 1 rump roast 2-3 lbs 2 cans tomato paste whole garlic cloves spaghetti *garlic powder can be used in place of whole cloves

18: Chicken Bog | Boil chicken leg quarters in a large pot with creole seasoning. When chicken is throughly cooked, remove the bones and skin. Shred the chicken and set aside. Use the broth that was made from boiling the chicken to cook your rice. If you need more liquid, just add water. While the rice is cooking., cut the smoked sausage and cook it. When the rice is finished, add the chicken and sausage. Add salt, pepper and creole seasoning to taste. | 1 lb chicken* 1 pkg smoked sausage 1 lb bag white rice | creole seasoning (to taste) salt (to taste) pepper (to taste) | Mom's Cheddar Meatloaf | *You can use chicken breast, thighs or leg quarters. | Meatloaf: 1 egg 3/4 c milk 1 c shredded cheddar cheese 1/2 c quick oats 1/2 c onion, chopped 1 tsp salt 1 lb ground chuck or beef | Topping: 2/3 c ketchup 1 1/2 tsp mustard 1/2 c packed brown sugar | Mix meatloaf ingredients together and shape into a loaf. Place on an oven safe pan that will drain well (such as a broiler pan). Mix topping ingredients together and pour over meatloaf. Bake in the oven at 350 degrees until throughly cooked.

20: Dad's Chicken & Rice | 4 boneless, skinless chicken breast | 1 lb bag rice | 1 can cream of mushroom soup | creole seasoning | salt | pepper | Cook rice as usual. Place cooked rice in a regular | baking dish. Pour cream of mushroom soup | over rice. Place chicken on top of rice. Sprinkle | top of chicken with salt, pepper and creole | seasoning. Bake in oven at 350 degrees | until chicken is throughly cooked. | * If you prefer soupier rice, just add extra | cream of mushroom soup.

21: garlic powder (to taste). Pour into a baking dish. Cover with rows of tater tots. Bake at 375 degrees for 30-35 minutes or until slightly brown. | 1 lb ground beef 2 cans cream of mushroom soup medium onion, chopped garlic powder frozen tater tots | Tater Tot Casserole | 375 | Pam Dieckmann | Shepherd's Pie | Top with cheese. Bake in the oven at 350 degrees | mashed potatoes bag of cheddar cheese | can cream of mushroom soup | Nicole Newton | of mushroom soup and then spread in baking | dish. Layer with corn and then mashed potatoes. | Brown hamburger and drain. Add soup, onion and | 1 | Brown beef and drain off excess grease. Add cream | until cheese is melted and slightly brown. | 350 | 1 lb ground beef | 1 bag frozen corn

23: Tangy Pork Chops | Place chops in slow cooker. Sprinkle with salt and pepper. Add onions, celery, green peppers and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice and bouillon. pour over vegetables. Cover and cook on low heat for 5-7 hours. Mix cornstarch and water until smooth. Stir liquid into slow cooker. Cover and cook on high for 30 minutes. Serve over rice if desired. | 4-6 pork chops 2 medium onions, chopped 2 celery rib, chopped 1 large green pepper, sliced 2 tbsp cider vinegar 2 tbsp brown sugar 2 tbsp Worcestershire sauce 1 beef bouillon cube | 1/2 tsp salt 1/4 tsp pepper 1/2 c ketchup 1 tbsp lemon juice 2 tbsp water 2 tbsp cornstarch 1 (14 oz) can stewed tomatoes rice (optional side dish)

25: Pumpkin Pie | 3/4 cup sugar 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp ground cloves | *cinnamon, ginger and ground cloves may be substituted with 1 3/4 tsp pumpkin pie spice | Preheat oven to 425 degrees. Mix sugar, cinnamon, ginger and ground cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in oven for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours. Serve or refrigerate. | 2 eggs 1 (15 oz) can pumpkin 1 (12 oz) can evaporated milk 9 inch pie shell | Swedish Cake | cake: 2 c flour 2 eggs 2 tsp baking soda 1 lg can crushed pineapple (juice included) 2 c sugar 2 tsp vanilla | icing: 1 stick butter 8 oz cream cheese 2 c powdered sugar 1 tsp vanilla | * 1c chopped pecan needed for topping | Blend cake ingredients together throughly in a blender. Pour into greased and floured cake pan. Bake for 35 minutes at 350 degrees. Cool 30-40 minutes. In a separate bowl, cream butter and cream cheese together. Add powdered sugar and vanilla to cheese mixture and mix throughly. Ice cake and top with pecans.

26: Preheat oven to 325 degrees. Beat eggs in large bowl until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell. Bake for 55-60 minutes or until knife comes out clean. | whipped topping or ice cream (optional) | 1 deep dish pie shell 1/2 cup flour 1/2 cup packed brown sugar 3/4 c butter, softened | 2 large eggs 1/2 cup sugar 12 oz chocolate chips 1 cup chopped nuts | Nestle Tollhouse Chocolate Chip Pie

27: Special K Bars | Cook Karo syrup and sugar over a low heat until sugar is dissolved. Remove from heat and add peanut butter. Slowly add Special K. When everything has been well mixed together, press into a greased cake pan. Melt chocolate chips and butterscotch chips separately and then mix together. Pour mix over the pressed cereal. Let set for a few hours to harden or refrigerate overnight. Let it become room temperature before trying to cut it! | Mom's Peanut Butter Crinkles | 1 c margarine 1 c peanut butter 1 c sugar 1 c brown sugar, firmly pressed 1 tsp baking powder | 1 tsp baking soda 3 1/2 c flour 4 tsp vanilla 2 eggs | On medium speed mix first 5 ingredients. Add eggs until fluffy. At low speed add remaining ingredients. Roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 12-15 minutes or until golden brown. For chewier cookies bake 8-10 minutes. Store air tight. Makes 6 dozen. * Add nuts, chocolate chips or other candies to mix for variety. | 1 c Light Karo syrup 1 c sugar 1 1/2 c peanut butter 6 c Special K cereal 12 oz bag milk chocolate chips 12 oz bag butterscotch chips | Tip: Add just enough flour so the dough is easy to mix and roll into ball. This will make your cookies fluffier.)

28: Butterfinger Cake | Bake yellow cake according to directions on the box. Mix butter, confectioners sugar (add more or less to taste) and Cool Whip. Break cake apart and layer it in the bottom of a pan., then add a layer of Cool Whip mix. Top with Butterfinger pieces. Repeat these layers one more time. Enjoy! | 1 baked yellow cake 1/2 lb butter, melted 2 1/2 c confectioners sugar 16 oz Cool Whip Butterfinger candy bars, crushed

31: Wisdom | Recipe for Love | 2 Heaping Cups of Kindness 2 Armfuls of Gentleness | 2 Big Hearts Full of Forgiveness 1 Lifetime of Togetherness | Stir daily with Happiness, Humor and Patience Serve with Warmth and Compassion, Respect and Loyalty. | 2 Cups of Friendship & Joy

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Nicole Newton
  • By: Nicole N.
  • Joined: about 8 years ago
  • Published Mixbooks: 4
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About This Mixbook

  • Title: Family Recipes
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  • Published: almost 8 years ago