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Our Family Recipes

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Our Family Recipes - Page Text Content

BC: I hope you enjoy this "special" cookbook, personalized with love, just for you. It has all of our family's "favorite" recipes and room to add more. With Love, Nycole Christmas 2011

FC: THE NICHOLLS FAMILY RECIPE BOOK

1: This cookbook is inspired by all of the talented cooks in the family. | Thanks to everyone who contributed to this book. I hope you enjoy the recipes as much as I did putting it together! Merry Christmas 2011!

2: Kitchen Measurements | A pinch = 1/8 tsp. 3 tsp. = 1 tsp. 2 Tbs. = 1/8 cup 4 Tbs. = 1/4 cup 8 Tbs. = 1/2 cup 16 Tbs. = 1 cup 2 cups = 1 pint 4 cups = 1 quart 4 quarts = 1 gallon | Equivalent Amounts | 2 cups granulated sugar = 1 pound 4 cups confectioners' sugar = 1 pound (approx.) 2 1/4 cups packed brown sugar = 1 pound 2 tbs. butter = 1 ounce 1 stick butter (1/2 cup) = 4 ounces (1/4 pound) 3 to 4 medium potatoes = 1 pound 2 stalks celery, chopped = 1 cup 1 medium onion, chopped = 1/2 cup 1 medium apple, chopped = 1 cup 12 graham crackers = 1 cup fine crumbs 28 saltine crackers = 1 cup fine crumbs 4 ounces uncooked noodles = 2 1/4 cups cooked 4 ounces uncooked spaghetti = 2 1/2 cups cooked 1 cup (4 oz.) uncooked macaroni = 2 cups cooked | 1 fluid ounce = 2 tbs 4 fluid ounces = 1/2 cup 8 fluid ounces = 1 cup 16 fluid ounces = 1 pint 32 fluid ounces = 1 quart 16 ounces net weight = 1 pound | - 2 -

3: Breakfast Recipes | Baked French Toast......................... pg. 4-5 German Pancakes.............................pg. 6 Hot Cakes.........................................pg 7 | - 3 -

4: KABOBS (Sauce Mix) | BAKED FRENCH TOAST | 1 loaf french bread, cut into 1 1/2 inch slices 6 eggs 2 C milk 1 1/2 C half and half 2 tsp vanilla 1 tsp ground cinnamon 3/4 C butter 1 1/3 C packed brown sugar 3 Tbsp light corn syrup | - 4 -

5: KABOBS (Sauce Mix) | BREAKFAST CASSEROLE | - 5 - | Coat a 9x13 inch baking dish with nonstick cooking spray. Arrange bread slices in the bottom of the pan; set aside. In a large bowl, beat together eggs, milk, half and half, vanilla, and cinnamon. Pour over bread slices, cover and refrigerate overnight. The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar, and corn syrup. Heat until bubbling. Pour over bread and egg mixture. Bake uncovered for 40 minutes. Serve with butter, syrup, and powdered sugar. Makes 8-10 servings.

6: KABOBS (Sauce Mix) | GERMAN PANCAKES (Grandma Gloria Nicholls) | 1 cup milk 1 cup flour 6 eggs 1/4 tsp. salt 6 Tbsp. butter Beat all ingredients in bowl (except butter). Heat oven to 450 degrees. Put butter in pan and melt. Pour batter into hot pan. Bake for 18-20 minutes or until golden brown and crust is light and flaky. Top with syrup or other topping of your choice. Serves 4. | - 6 -

7: KABOBS (Sauce Mix) | - 7 - | HOT CAKES (Grandma Gloria Nicholls) 1 1/3 C flour 2 tsp baking powder 1/2 tsp salt 2 Tbsp sugar 1 egg 1 C milk 2 Tbsp fat Mix above ingredients together until well mixed. Pour over hot griddle to make hot cakes of desired size. Serve warm with syrup and toppings of your choice.

8: KABOBS (Sauce Mix) | - 8 -

9: KABOBS (Sauce Mix) | -9 -

10: Banana Bread....................................... pg. 11 Monkey Bread................................. pg. 12-13 Zucchini Bread.................................pg. 14-15 Whole Wheat Bread.........................pg. 16-17 Lion House Rolls.............................pg. 18-19 Pumpkin Bread...............................pg. 20-21 Poor Man's Cake.............................pg. 22 | - 10 - | BREAD RECIPES

11: BANANA BREAD 1 1/2 C flour 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. cinnamon 1 egg 3 bananas 3/4 C. sugar 1/4 C. vegetable oil 1/8 tsp. salt | - 11 - | Mix dry ingredients together. Mix wet ingredients together. Combine dry & wet ingredients. Pour into greased pan & bake at 350 degrees for 50-55 minutes. Makes 1 loaf of bread.

12: 1/3 C. granulated sugar 4 tsp. cinnamon 1 8 oz pkg. cream cheese 2 12 oz cans biscuits (Pillsbury) 1 stick butter 1 C. brown sugar 2/3 C. chopped pecans or walnuts Preheat oven to 350 degrees. Mix sugar, cinnamon & cream cheese together. Flatten out one piece of dough & place a small spoonful or cream cheese mixture in the center. Wrap the edges of the dough around the cream cheese mixture, sealing to make a pouch. Repeat with remaining dough. | Monkey Bread | - 12 -

13: Melt butter & brown sugar together on the stove or in the microwave, stirring until well combined in a smooth mixture. Sprinkle nuts on bottom of monkey bread pan. Arrange biscuit pouches in pan; they will overlap. Pour brown sugar mixture over pouches. Bake for 30 minutes. Cool 5 minutes in pan, & invert onto a serving plate. **You may also make Monkey Bread without the cream cheese. Just break dough into small 1 inch balls & roll in cinnamon/sugar mixture & drop into pan. Bake for 10 minutes @ 425 degrees.** | -13 -

14: Zucchini Bread | 2/3 C shortening 2 2/3 C sugar 4 eggs 3 C shredded zucchini 2 tsp vanilla 2/3 C water 3 1/3 C flour 2 tsp baking soda 1 1/2 tsp salt 1/2 tsp baking powder 1 tsp cinnamon 1 tsp cloves 2/3 C raisins | - 14 -

15: Preheat oven to 350 degrees. Grease 2 loaf pans. Mix shortening & sugar. Add eggs, zucchini & water. Blend in flour, baking soda, salt, baking powder, cinnamon, cloves & vanilla. Stir in raisins if desired. Pour into pans. Bake for 60-70 minutes. Cool in pans for 10 minutes, remove & cool completely. Makes 2 loaves. | - 15 -

16: WHOLE WHEAT BREAD 1 pkg yeast (1 Tbsp) 3 C lukewarm water 1 C oatmeal 1/4 C molasses 6 Tbsp nonfat dry milk 6 Tbsp shortening 5 1/2 C whole wheat flour 1 1/2 Tbsp salt 2 C white flour | - 16 -

17: - 17 - | Soften yeast in 3 C lukewarm water in large mixing bowl. Add remaining ingredients & beat until dough forms a ball & leaves sides of bowl. Some of the flour may need to be added by hand. Remove beaters, cover bowl, & let dough rise for 1 hour in warm place away from drafts. Mix down & mold into 2 loaves. Place in greased loaf pans & let rise until about double in size. Bake at 350 degrees for 30 minutes or until a deep golden brown. Makes 2 loaves.

18: LION HOUSE ROLLS | - 18 - | 2 C warm water 2/3 C nonfat dry milk 2 Tbsp dry yeast 1/4 C sugar 2 tsp salt 1/3 C butter 1 egg 5- 5 1/2 C flour

19: - 19 - | Combine water & milk. Add yeast, then sugar, salt, butter, egg, & 2 cups flour. Mix for 3-4 minutes. Add 2 cups flour & mix for an additional 2 minutes. Add about 1/2 cup flour &mix again, by hand. Dough should be soft. Scrape dough off sides of bowl. Add 1 Tbsp vegetable oil all around sides of bowl; make sure dough is covered with oil. Cover with plastic & allow to rise in warm place until double in size. Roll out on floured surface, spread thin layer of butter on dough, & cut rolls into desired shape & size. Roll dough into desired shape & place in greased pan. Cover & let rise for 1-1 1/2 hours. Bake at 375 degrees for 15-20 minutes. Brush with butter while hot. Makes 1-1 1/2 dozen.

20: Lion House Pumpkin Bread | 1 1/3 C vegetable oil 5 eggs 1 16 oz can of pumpkin 2 C flour 2 C sugar 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp baking soda 2 3 oz pkg instant vanilla pudding mix 1 C chopped nuts (if desired) | - 20 -

21: Preheat oven to 350 degrees. Combine oil, eggs & pumpkin in a large mixing bowl & beat well. In a separate bowl sift together flour, sugar, salt, cinnamon, nutmeg, & baking soda. Add to pumpkin mixture & mix until blended. Stir in pudding mix & nuts. Pour into 2 greased bread loaf pans. Bake for 1 hour. Makes 2 loaves. | - 21 -

22: POOR MAN'S CAKE (Great Grandma Nicholls) | 2 C brown sugar 1/2 tsp nutmeg 2/3 C vegetable oil 1/2 tsp mace 2 C water 2 tsp baking soda 2 C raisins 1 tsp baking powder 1 tsp cinnamon 4 C flour 1 tsp salt 1 1/2 C chopped nuts 1 tsp powdered sugar 3 Tbsp water Put vegetable oil in sauce pan & add sugar, water, raisins, salt & spices. Boil 3 minutes. Cool. When cold, add flour, baking powder, baking soda dissolved in the 3 Tbsp water & mix together well. Add nuts. Turn into greased & floured pan & bake 1 1/2 hours in oven at 325 degrees. | - 22 -

23: - 23 -

24: - 24 -

25: - 25 -

26: Baked Potato Soup.........................................pg. 27 Chicken Noodle Soup....................................pg. 28 Creamy Tomato Soup....................................pg. 29 | Soup Recipes | - 26 -

27: 2/3 c butter 2/3 C flour 6 C milk 12 oz evaporated milk 4 C baked potato cubes 1 lb mushrooms 1 bunch green onions 6 slices bacon 1 1/2 C cheddar cheese salt & pepper to taste 1 C sour cream Melt butter, add flour, & slowly stir in milk. Cook & stir until thickened. After mixture thickens, add remaining ingredients; serve. 4 servings. | BAKED POTATO SOUP | - 27 -

28: Ma's Chicken & Noodles | . | - 28 - | Chicken Carrots Celery Noodles Chicken broth/Bouillon Salt & pepper to taste Water Add can of mom's homemade canned chicken to chicken broth or bouillon of desired amount. Add sliced celery & carrots if desired. Add noodles to bouillon & cook until done. Add salt & pepper to taste. Serve immediately.

29: - 29 - | CREAMY TOMATO SOUP | 2 (15-ounce) containers, chicken or vegetable stock/broth 1 (28-ounce) can concentrated crushed tomatoes 1 cup heavy cream Coarse salt and black pepper Combine broth & tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream & reduce heat to low. Season with a little salt & pepper & simmer gently 15 minutes, stirring occasionally. With a blender, puree soup. Serve immediately.

30: - 30 -

31: - 31 -

32: - 32 -

33: - 33 -

34: SALAD RECIPES | Chicken Salad............................................................pg 35 Cranberry Grape Salad..............................................pg 36 Orange Cloud Salad...................................................pg 36 Orange Fruit Slaw......................................................pg 37 Pasta Salad.................................................................pg 38 Picnic Salad...............................................................pg 38 Pudding Topped Orange Salad.................................pg 39 Raspberry Salad........................................................pg 39 Strawberry Spinach Salad.........................................pg 40 Sweet-Sour Pasta Salad............................................pg 41 | -34 -

35: CHICKEN SALAD | 2 cans of chicken (or 4 breasts) 1 tsp salt 1 1/2 C grapes 1/2 C mayonnaise 1/2 C cream 1/2 C celery 1/2 C slivered almonds 1/4 bacon (if desired) Shred chicken and place in bowl. Season with salt, if desired. Add grapes and celery. In a small bowl, mix mayonnaise and cream. Pour mixture over chicken. Mix well. Add bacon and slivered almonds, if desired. Serve on croissants. Makes 8 servings. | - 35 -

36: CRANBERRY GRAPE SALAD (Grandma Nicholls) | Mix 2 C raw cranberries (finely chopped), cover and chill. Add 1 C red grapes,1 C pineapple chunks, 1 C chopped pecans, and1 chopped apples. Mix into cranberry mixture. Add 1 C whipping cream 1 hour before serving. | ORANGE CLOUD SALAD | 1 large pkg (6 oz) orange jello 16 oz cottage cheese 12 ounces cool whip 15 1/2 oz crushed pineapple, drained 22 oz mandarin oranges, drained Sprinkle gelatin over cottage cheese; stir until dissolved. Add cool whip, pineapple and oranges; mix well. Serve chilled. | - 36 -

37: ORANGE FRUIT SLAW | 3 C shredded cabbage 1 can mandarin oranges, drained 1 C seedless red grapes 1/2 C sliced celery 1 apple, cored and chopped 8 oz carton orange yogurt 1/3 C toasted slivered almonds Combine cabbage, oranges, grapes, celery, and apples in a large bowl. Mix in orange yogurt. Chill 2-3 hours. Just before serving, garnish with toasted slivered almonds. **to toast almonds, spread on baking sheet and bake 5-8 minutes at 350 degrees, stirring occasionally, until lightly toasted.** | - 37 -

38: PASTA SALAD | 16 oz pasta shells 1 pkg cherry or grape tomatoes 1 can sliced olives 1 C cheese cubes 1/2 C green onions, chopped 1/2 C purple onions, chopped 1/2 C cucumbers, diced Italian Salad Dressing Cook pasta. Drain and coat in salad dressing. Add olives and refrigerate for 1 hour. Add onions, tomatoes, cucumbers and cheese. Refrigerate until time to serve. | - 38 - | 1 C marshmallows 1 C sour cream 1 C mandarin oranges 1 C fruit cocktail 1 C coconut 1 Tbsp lemon juice 3 Tbsp sugar Mix all ingredients in bowl and refrigerate until ready to serve. | PICNIC SALAD

39: PUDDING TOPPED ORANGE SALAD (Grandma Gloria Nicholls) | Dissolve 2 small pkg orange jello in 2 C hot water. Add 1 C cold water or fruit juice or oranges and pineapple and 6 oz orange juice to jello. Mix in 1 14 oz can crushed pineapple; drained and 1 11 oz can mandarin oranges; drained. Place in refrigerator until set. Mix together 1 small pkg of lemon pie filling and 1 C cool whip. Spread over top of jello once set. Top with 1 C grated cheddar cheese. Serve immediately. | RASPBERRY SALAD (Grandma Gloria Nicholls) | . | - 39 - | 1 pkg raspberry jello 9 oz crushed pineapple 1 1/4 C boiling water 1 banana, peeled & diced 1 pkg frozen raspberries 1/2 C chopped walnuts Dissolve jello in water. Add berries, pineapple, banana and walnuts. Refrigerate until set. **Sour cream dressing to serve with salad: 1/2 C sour cream, 3/4 C mini marshmallows, 1 1/2 tsp sugar, 1 1/2 tsp lemon juice. Mix well & top salad. Refrigerate until ready to serve.

40: STRAWBERRY SPINACH SALAD | 10 oz baby spinach Homemade Poppy Seed Dressing 10 strawberries, sliced lengthwise 3/4 C mayonnaise 2 chicken breasts, shredded 3 Tbsp vinegar 3/4 C sliced almonds 1/2 C sugar 1/2 C provolone cheese, diced 1/3 C whole milk 1/4 C cranberries 3 Tbsp poppy seeds 1 C mandarin oranges SALAD: Combine all salad ingredients and serve with homemade poppy seed dressing. SALAD DRESSING: Combine all dressing ingredients in a jar. Cover and shake until well blended. Refrigerate immediately. Serve with salad. Makes 8 servings. | - 40 -

41: - 41 - | SWEET-SOUR PASTA SALAD 16 oz tricolor spiral pasta 1 red onion, chopped 1 tomato, chopped 1 cucumber, chopped 1 green pepper, chopped 1 1/2 C sugar 1/2 C vinegar 1 Tbsp ground mustard 1 tsp garlic powder Cook pasta. Add onion, tomato, cucumber, & green pepper. Set aside. In saucepan, combine dressing ingredients & cook for 10 minutes over medium heat. Pour over salad. Refrigerate 2 hours & serve.

42: - 42 -

43: - 43 -

44: APPETIZER RECIPES | Cranberry Salsa............................................pg. 45 Confetti Garden Salsa..................................pg. 45 Fruit Dip.......................................................pg. 46 Hot Chocolate..............................................pg. 47 Italian Salad Dressing..................................pg. 48 Russian Tea..................................................pg. 49 Summertime Salsa.......................................pg. 50 | - 44 -

45: CRANBERRY SALSA | - 45 - | 2 16 oz cans cranberry sauce with berries 3 green onions, diced 1 yellow pepper, diced (may use red) fresh cilantro, diced (to taste) lime juice (to taste) cumin (to taste) Mix all of above ingredients in a bowl with a spoon. Serve immediately with tortilla chips or chill in refrigerator. | 6 tomatoes, finely chopped 2 tsp vegetable oil 3/4 C chopped green pepper 1-2 tsp minced jalapeno pepper 1/2 C chopped onion 1-2 tsp cumin 1/2 C sliced green onions 1/2 tsp salt 6 garlic cloves, minced 1/4-1/2 tsp cayenne pepper 2 tsp cider vinegar 2 tsp lemon juice Combine all ingredients in large bowl & refrigerate until serving. | CONFETTI GARDEN SALSA

46: FRUIT DIP | 2 8 oz pkg cream cheese, softened 1 16 oz jar marshmallow cream 2 Tbsp frozen orange juice 1 tsp minced ginger (optional) Using an electric mixer, whip softened cream cheese with marshmallow cream & orange juice concentrate in a bowl until fluffy. Fold in fresh ginger, if desired. Use as a dip for fresh fruit. Makes 20 servings. | - 46 -

47: HOT CHOCOLATE (GRANDMA GLORIA NICHOLLS) | 9 C powdered milk 1 C cocoa 16 oz Cremara 4 C sugar 3/4 Tbsp salt 1/2 of 2 lb box of Quick mix & strain To serve: 2 Tbsp mix to 1 C hot water. Add marshmallows if desired. | - 47 -

48: ITALIAN SALAD DRESSING Juice of one lemon or lime 1/3 C balsamic vinegar 1/3 C or more (to taste) of extra virgin olive oil 2-4 tsp raspberry jam 1/3 tsp dried terragon Salt Pepper Combine above ingredients together & pour over salad. | - 48 -

49: RUSSIAN TEA (Grandma Gloria Nicholls) 2 C sugar 2 C water Dissolve sugar in water & then add: 2 qts water 2 C orange juice 3/4 C lemon juice 1/2 tsp almond extract 1 tsp vanilla Combine & serve hot. | - 49 -

50: - 50 - | SUMMERTIME SALSA | 2 C chopped tomatoes 1/2 C chopped onion 1 4 oz can diced green chilies 1 clove garlic, minced 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp cumin 1 Tbsp vinegar Mix all ingredients in a bowl until well blended. Cover & refrigerate for at least 2 hours before serving. Or place all ingredients in blender & process for just a few seconds. The salsa should still be chunky. May refrigerate for up to one week. Makes 3 cups.

51: - 51 -

52: MAIN DISHES RECIPES | Breaded Ranch Chicken..........................................pg. 53 Chicken Parmesan...................................................pg. 54 Chicken & Spinach Pesto Lasagna..........................pg. 55 Enchiladas................................................................pg. 56 Goulash....................................................................pg. 57 Homemade Pizza.....................................................pg. 58 Lemon Rosemary Chicken......................................pg. 59 Macaroni & Cheese Pizza..................................pg. 60-61 Sweet & Sour Chicken............................................pg. 62 Tortillas...................................................................pg. 63 | - 52 -

53: BREADED RANCH CHICKEN | 3/4 C crushed corn flakes 3/4 C grated Parmesan cheese 1 envelope ranch salad dressing mix 8 boneless skinless chicken breast halves 1/2 C butter or margarine, melted In a shallow bowl, combine the cornflakes, Parmesan cheese & salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9x13 baking dish. Bake, uncovered, at 350 degrees for 45 minutes. Yield: 8 servings. | - 53 -

54: CHICKEN PARMESAN | 6-8 chicken breasts 1 jar spaghetti sauce mozzarella & Parmesan cheeses 1 egg 1 pkg bread crumbs Bread chicken in egg & bread crumbs. Fry chicken in pan. Place in baking dish & cover with spaghetti sauce. Bake at 375 degrees for 45 minutes. Remove from oven & sprinkle top with cheese. Serves 6-8. | - 54 -

55: - 55 - | CHICKEN SPINACH PESTO LASAGNA 12 lasagna noodles 1/2 tsp pepper 3 Tbsp olive oil 2 C ricotta cheese 1 C onion, chopped 1 egg 3 cloves garlic, minced 1 1/2 C pesto sauce 24 oz fresh spinach 3/4 C grated Parmesan cheese 3 C cooked chicken 2 C mozzarella cheese 1/2 tsp salt Preheat oven to 350 degrees. Grease 9x13 pan. Heat oil in skillet & cook onions & garlic until transparent. Add spinach; cook & stir about 5 minutes. Add chicken & stir about 5 minutes. Season with salt & pepper. In bowl, mix ricotta cheese, egg, pesto & Parmesan cheese. Add chicken & spinach mixture & stir to combine. Spread 2 Tbsp into bottom of pan. Layer with noodles. Top with mixture. Repeat layers. Bake 35-40 minutes.

56: ENCHILADAS | 1 lb hamburger 1 onion 16 oz refried beans 1 can cream of chicken soup 4 oz diced green chiles 1 lb sour cream 2 lbs grated cheddar cheese Brown beef & onions; drain. Add refried beans. Set aside. Mix sour cream, chiles & soup together. Set aside. Lay out flour tortillas. Arrange in layers, beginning with meat mixture, cheese & some soup mixture. Fold tortilla. Place in pan. Pour reserved soup mixture on top. Sprinkle with cheese. Bake at 350 degrees for 30 minutes. | - 56 -

57: - 57 - | GOULASH 1 jar canned tomatoes zucchini summer squash onions carrots garlic butter salt & pepper to taste Slice above ingredients (in desired amounts) & place in saucepan on stove. Add canned tomatoes, butter & seasonings to taste. Serve immediately.

58: HOMEMADE PIZZA (Mom) | 1pkg yeast 1 C warm water 2 tsp sugar 1 tsp salt 2 Tbsp vegetable oil 2 1/2 C flour Mix ingredients together in large bowl. Knead & put in pan on top of stove for 30 minutes. Roll out dough & put pizza toppings on & bake at 375 degrees for 20-25 minutes. Serve immediately. Makes one pizza. | - 58 -

59: - 59 - | LEMON ROSEMARY CHICKEN (Mom & Jennifer) 1/2 C lemon juice 1/3 C olive oil 2 Tbsp shopped shallot 2 Tbsp chopped rosemary 1/2 tsp salt 1/2 tsp pepper 4 chicken breasts Mix all ingredients together in ziploc bag. Add chicken & marinate at least 2 hours, or overnight. Remove chicken & place in a baking dish. Bake at 325 degrees for 30 minutes or until chicken is fully cooked. Marinate frequently while baking.

60: MACARONI & CHEESE PIZZA (JENNIFER) | 1 pizza crust 1 pkg macaroni & cheese 1 jar spaghetti sauce 1 C cheddar cheese any other pizza toppings you like Make macaroni & cheese according to box directions. Don't cook noodles all the way. Put noodles on crust. Cover with spaghetti sauce. Top with cheese & any other toppings you choose. Bake at 375 degrees for 10-15 minutes. Serve immediately. | - 60 -

61: - 61 - | SWEET & SOUR CHICKEN (Nycole) 6 chicken breasts 3/4 C sugar 1 tsp garlic salt 1/2 C cider vinegar 1/2 tsp pepper 1/2 C chicken stock 1 Tbsp vegetable oil 3 1/2 Tbsp ketchup 1 egg 1 Tbsp soy sauce 4-6 Tbsp flour or cornstarch Season chicken with garlic salt & pepper. Preheat oven to 325 degrees.Heat oil in a skillet over medium heat. Put beaten egg in a dish; place cornstarch or flour in a shallow dish. Dip chicken in beaten egg, then in cornstarch or flour. Place chicken in hot oil & brown both sides. Place chicken in baking dish & set aside. Prepare sweet & sour sauce by mixing sugar, vinegar, chicken stock, ketchup & soy sauce in a medium saucepan until sugar is dissolved. Pour over chicken. Bake uncovered for 1 hour. Makes 6 servings.

62: TORTILLAS | 8 C flour 4 tsp salt 1 tsp baking powder 1 C oil 3 C boiling water Stir together flour, salt & baking powder. Mix in oil; there will be small lumps of oil in the dough. Stir in boiling water. The dough will be soft & pliable, not sticky. Using a piece of dough about the size of a small apple, roll the dough out on a floured surface. Roll in one direction first, then pick up the dough, flip it over & around, & roll in the other direction. Bake the tortilla over medium-low heat on a dry pan. When the tortilla bubbles up, flip it over & bake the other side for a few seconds. Makes about 15 tortillas. | - 62 -

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64: - 64 -

65: - 65 -

66: Casserole Dishes | Hashbrown Potato Casserole.............. pg. 67 Sweet Potato Casserole....................pg. 68-69 Sweet Potato Casserole.........................pg. 70 Zucchini Bake Casserole .................... pg. 71 | - 66 -

67: Hashbrown Potato Casserole | Melt butter in 9x13 pan. Add hashbrowns & stir. In a separate bowl, combine remaining ingredients. Add above mixture to hashbrowns. Sprinkle top with cheese. Bake at 350 degrees for 1 hour. | 24 oz frozen hash browns 3/4 stick butter 1 can cream of chicken soup 8 oz sour cream 1 diced onion 1 C shredded cheddar cheese | - 67 -

68: 6 sweet potatoes, cooked, peeled & mashed 1/4 C evaporated milk 1/4 C orange juice 1 tsp vanilla 1/2 C sugar 1/2 tsp salt 3 Tbsp butter, melted 1/2 tsp nutmeg 1/2 tsp cinnamon Topping: 1/3 C butter, melted 3/4 C packed brown sugar 1/2 C flour 3/4 C chopped pecans | SWEET POTATO CASSEROLE (Dad) | - 68 -

69: Preheat oven to 350 degrees. Grease 1 2qt casserole dish, set aside. Blend together, sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 Tbsp butter, nutmeg and cinnamon. Pour into casserole dish. Prepare topping-mix together 1/3 C butter, brown sugar, flour and pecans. Sprinkle topping over casserole and bake 45 minutes. | - 69 -

70: SWEET POTATO CASSEROLE (Grandma Gloria Nicholls) | - 70 - | 3 C cooked mashed yams 2 eggs, beaten 1/2 C heavy cream 1/4 C butter 3/4 C sugar 1 tsp vanilla 1/4 tsp nutmeg 3-4 oranges & juice Mix above ingredients together with a mixer. Squeeze juice from oranges into mixture; mix well. Gut out oranges & pour mixture into orange rinds. Bake at 350 degrees for 35 minutes. Topping: 1 C brown sugar, 1/3 C flour, 1/3 C butter & 1 C pecans.

71: - 71 - | ZUCCHINI BAKE 4 C zucchini 1 C onion, chopped 1 C carrots, grated 1 can cream of chicken soup 1 C cheddar cheese, shredded 1 C sour cream 1 box stuffing In a bowl, combine soup, cheese, sour cream & cheese. Mix in shredded zucchini. Pour package of stuffing into 9x13 pan. Pour zucchini mixture into pan and stir in stuffing. Bake at 350 degrees for 30-40 minutes. Sprinkle with shredded cheese.

72: FAVORITE DESSERT RECIPES | Anna's Oatmeal Cookies...................................................pg. 74 Candy Cane Cookies.........................................................pg. 75 Caramel Popcorn-Chewy..................................................pg. 76 Caramel Popcorn-Crunchy................................................pg. 77 Caramels.......................................................................pg. 78-79 Carrot Cake..................................................................pg. 80-81 Cereal Candy.....................................................................pg. 82 Cheesecake.......................................................................pg. 83 Chocolate Chip Cookies....................................................pg. 84 | - 72 --

73: Fruit Pizza............................................................pg. 85 Fudge....................................................................pg. 86 Fudge-Old Fashioned............................................pg. 87 Gingerbread..........................................................pg. 88 Homemade Icecream............................................pg. 89 Honey Panna Cotta with Fresh Raspberries.........pg. 90 No Bake Cookies..................................................pg. 89 Oreo Cookies........................................................pg. 91 Peanut Brittle........................................................pg. 91 Peanut Butter Temptations...................................pg. 92 Peppermint Bark..............................................pg. 94-95 Snickerdoodles......................................................pg. 96 Spiced Nuts...........................................................pg. 97 Sugar Cookies.......................................................pg. 93 Fudge Sauce..........................................................pg. 93 Chocolate Mint Brownies.....................................pg. 98 Fresh Lemon Ice Cream........................................pg. 99 | - 73 --

74: 4 C oats 2 C sugar 1 C melted shortening 2 C raisins 1 C water 1 1/2 tsp baking soda 2 eggs 3 C sifted flour 1/2 tsp salt 1/4 tsp nutmeg 1/4 tsp cinnamon Mix oats & sugar together; add melted shortening. Bring to boil water, raisins and baking soda. Add to oat mixture. Add eggs & beat well. Add dry ingredients. Bake 10-15 minutes at 400 degrees. | ANNA'S OATMEAL COOKIES (Great Grandma Nicholls) | - 74 --

75: CANDY CANE COOKIES | 1 C shortening 1 C powdered sugar 1 egg 1 1/2 tsp almond extract 1 tsp vanilla 2 1/2 C flour 1 tsp salt 1/2 tsp red food coloring 1/2 C sugar 1/2 C crushed peppermint candy Mix shortening, sugar, egg, almond extract & vanilla. Add flour & salt. Divide dough in half. Blend red food coloring into half the dough. Roll out both colors in 4 inch lengths. Twist one red & one white together. Place on ungreased cookie sheet, curving top to form a cane. Bake at 375 degrees for 9 minutes. Remove & sprinkle with sugar & crushed candy. Makes 12-24 cookies. | - 75 --

76: 3/4 C sugar 3/4 C brown sugar 1/2 C butter 1/2 C corn syrup 1/4 C water 1/8 tsp baking soda 4 qt popcorn Mix & boil first 5 ingredients to soft ball stage. Remove from heat & add baking soda. Stir well. Pour over popcorn & stir until coated. Serve immediately. | - 76 - | CHEWY CARAMEL POPCORN (GRANDMA MONTIERTH)

77: CRUNCHY CARAMEL POPCORN (Nycole) | 2 C butter 2 C brown sugar 1/2 C light corn syrup 4 pinches of salt 1/2 tsp baking soda pinch of cream of tartar Combine first 4 ingredients & boil gently until soft ball stage. Add 1/2 tsp baking soda & cream of tartar. Pour over 8 quarts of popcorn (about 3 poppers full). Bake at 250 degrees for 1 hour, stirring every 15 minutes. | - 77--

78: 1 1/2 C heavy cream 1 1/3 C sugar 1/2 C corn syrup 1/2 C brown sugar 6 Tbsp butter 2 tsp vanilla Dot bottom of 8x8 pan with butter. Line with wax paper to pull out later & coat with butter. Heat cream over medium heat. Bring to boil. Stir in sugar, brown sugar & corn syrup. Stir constantly until boiling. Stir occasionally until reaching 255 degrees. Remove from heat & add butter. Mix in vanilla. Pour into pan & let cool for 1-2 hours. Cut into bite sized pieces. | - 78 | CARAMELS (Grandma Montierth)

79: CARAMELS-FLAVORED (Phillip) | 1 C sweetened condensed milk 1 C butter 2 C sugar 1 1/2 C corn syrup 1/4 tsp salt 1 tsp flavoring (anise, cinnamon) 1 tsp food coloring (black, red) Butter 9x9 pan. Combine first 5 ingredients & stir constantly to soft ball stage. Remove from heat & add flavoring & food coloring. Pour into prepared pan. Let it cool at least 4 hours or more. Cut with a sharp knife or kitchen scissors & wrap in caramel wrappers. | - 79--

80: Cake: 2 C flour 1 tsp salt 1 tsp baking soda 2 tsp cinnamon 1/2 C shredded coconut 1/2 C walnuts, ground 1/2 C raisins 3 C carrots 2 C sugar 1 C oil 4 eggs Frosting: 16 oz cream cheese 1/2 C butter, room temperature 5 C powdered sugar 2 tsp vanilla | CARROT CAKE | - 80 --

81: Grease a 9x13 pan or 2 9 inch round pans. Measure dry ingredients into bowl & mix well. In separate bowl, mix coconut, walnuts and raisins. Grind mixture in food processor or blender until very fine. Peel & grate carrots. Combine sugar & oil & mix well. Add eggs & beat until creamy. Add dry ingredients & beat until well blended. Add nut mixture & carrots & beat until blended. Divide equally into pans & bake at 350 degrees for 40-45 minutes. Allow to cool 10 minutes before removing from pans & placing on cooling racks. When completely cool, frost with cream cheese icing. | - 81 --

82: 3 cubes butter 2 C sugar 2 C corn syrup Boil above ingredients for 3 minutes & pour over mixture below: 1 large box corn chex 1 large box rice chex 1/2 box cinnamon toast crunch 3-4 C pretzels (if desired) Mix well & spread on cookie sheets to cool. Optional add ins to taste: craisins, nuts, coconut, sunflower seeds, favorite cereal, etc. | - 82 - | CEREAL CANDY (Nycole)

83: CHEESECAKE | Crust: 1 1/2 C graham cracker crumbs 3 Tbsp sugar 6 Tbsp butter Thoroughly mix ingredients. Press firmly into bottom & sides of 9 inch pie pan; set aside. Make filling. Filling: 24 oz cream cheese 1 C sugar 3 eggs 3/4 tsp vanilla 2 tsp lemon juice Beat cream cheese well; add sugar. Add eggs & vanilla. Pour into crust. Bake 55-60 minutes at 350 degrees. Topping: 1 pint sour cream 3 Tbsp sugar 1/2 tsp vanilla Whip sour cream. Add sugar & vanilla. Pour over cake & bake at 300 degrees for 10 minutes. Cool completely & serve. | - 83--

84: 1 1/2 C butter flavored shortening 1 1/2 C sugar 1 1/2 C brown sugar 4 eggs 2 tsp vanilla Beat above ingredients well. 4 1/2 C flour 2 tsp salt 2 tsp baking soda Mix well and add to butter mixture. Add one full bag of chocolate chips. Bake at 350 degrees for 10 minutes. | CHOCOLATE CHIP COOKIES | - 84 --

85: FRUIT PIZZA | Dough: 1/4 C shortening 1/2 C sugar 1 egg 1/2 tsp vanilla 3/4 C flour 1/2 tsp baking powder 1/2 tsp salt Topping: 4 oz cream cheese 1/4 C sugar 1/2 pkg raspberry or strawberry danish (made up) Fruit Mix shortening, sugar, eggs,vanilla & blend well. Add flour, baking powder & salt. Cover & chill in freezer for 15 min. Press onto greased pizza pan & bake at 375 degrees for 12 min. Pour a layer of danish dessert on crust. Top with fruit. | - 85 --

86: 4 1/2 C sugar 1 can evaporated milk 2 sticks margarine Boil for 6 minutes. Add: 18 oz chocolate chips 1 tsp vanilla 1 C nuts (if desired) Stir until chocolate chips melt completely. Pour into 9x13 buttered pan. Chill and cut into squares. | - 86 -- | FUDGE (Grandma Nicholls)

87: OLD FASHIONED FUDGE | 3 C sugar 3 Tbsp cocoa 3 Tbsp corn syrup 1 C light cream 2 Tbsp butter 1 tsp vanilla 1/2 C nuts (optional) Butter 8x8 inch pan. Combine sugar, cocoa, corn syrup & cream in saucepan. Cook over medium heat until mixture boils (reaches softball stage). Remove from heat & add butter & vanilla, but don't stir. Cool 40 minutes & then beat with wooden spoon until candy loses its gloss & thickens. Add nuts & pour into pan. Cool & cut into squares. 48-64 pieces of candy. | - 87--

88: GINGERBREAD | - 88 - | 1/2 C sugar 1/2 C butter 1 egg 1 C molasses 1/2 tsp salt 2 1/2 C sifted flour 1 1/2 tsp baking soda 1 tsp cinnamon 1 tsp ginger 1/2 tsp powdered cloves 1 C hot water Cream sugar & butter. Add eggs & molasses. Beat well. Sift dry ingredients together & add to creamed mixture. Add hot water & beat until smooth. Pour into 9x13 pan. Bake at 350 degrees for 40-50 minutes.

89: - 89 - | Homemade Ice Cream (Grandma Nicholls) 3 1/2 C sugar 3 1/2 C whole milk 1 pint whipping cream 1 can evaporated milk (lrg can) Pour above ingredients into ice cream container & chill in freezer. Add 3 C fruit, 3 Tbsp. lemon juice & 1/2 tsp almond flavoring. Mix & serve. | 2 C sugar 1/2 tsp salt 3 Tbsp cocoa 1/2 C peanut butter 1/2 C milk 3 C oats 1 stick butter 1 tsp vanilla Mix sugar, cocoa, milk, butter & salt. Bring to a boil; remove from heat & add oats, vanilla & peanut butter. Drop in mounds on aluminum foil & cool. | NO BAKE COOKIES

90: 1 C whole milk 1 Tbsp unflavored gelatin 3 C whipping cream 4 Tbsp sugar 3 Tbsp honey 1/8 tsp salt 1/4 tsp vanilla 3 pints fresh raspberries Pour milk into a saucepan. Sprinkle gelatin over milk & let stand for 5 minutes. Stir over medium heat for 5 minutes. Don't boil. Add cream, honey, sugar, & salt. Stir 2 minutes & remove from heat. Add vanilla. Cool slightly. Strain into custard cups. Chill overnight. Add raspberries to top just before serving. | - 90- | HONEY PANNA COTTA WITH FRESH RASPBERRIES

91: OREO COOKIES | 1 box Devil's food cake mix 1 stick butter 2 eggs 1/4 C flour Make into 1 inch balls & bake for 8-10 minutes at 425 degrees. Add cream cheese frosting to middle to make cookie. | - 91-- | PEANUT BRITTLE (Mom) | Heat 1 C sugar and 1/2 C corn syrup in microwave for 3 minutes. Add 1 C peanuts & heat for additional 3-5 minutes. Add 1 tsp butter & 1 tsp vanilla & heat for 1-2 minutes. Add 1 tsp baking soda & spread quickly over cookie sheet. Let cool & break into pieces.

92: 1/2 C butter 1/2 C sugar 1 egg 1 1/4 C flour 1/2 tsp salt 1/2 C peanut butter 1/2 C brown sugar 1/2 tsp vanilla 3/4 tsp baking soda hershey kisses or peanut butter cups Cream butter, peanut butter, & both sugars. Beat in egg & vanilla. Stir in flour, baking soda & salt to make a dough. Shape into 1 inch balls & place in ungreased 1/2" muffin tins or on a cookie sheet. Bake at 375 degrees for 8 minutes. Let cool 1 minute & place candy in center of cookie. | - 92 -- | PEANUT BUTTER TEMPTATIONS

93: SUGAR COOKIES (Grandma Nicholls) | 3 sticks butter 2 C sugar 6 eggs Beat til fluffing. 7 C flour 4 tsp vanilla 1/2 tsp salt 2 Tbsp baking powder Roll dough 1/4" thick. Bake on ungreased cookie sheet for 8-10 minutes at 350 degrees. 1 sq margarine-melted in double boiler. Add 3 C sugar. Still till mixed. Add 4 sq unsweetened bakers chocolate. Add 1 lrg can evaporated milk. Stir till sugar is dissolved. Remove from heat & add 1 1/2 tsp vanilla. Cool & refrigerate. Reheat to use. | - 93-- | FUDGE SAUCE (Grandma Nicholls)

94: 1teaspoons canola oil 1/4 teaspoon peppermint extract 8 ounces high-quality white chocolate, broken into pieces 12-20 peppermint candies, crushed 1.Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside. 2.Place the chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour. | - 94 | PEPPERMINT BARK

95: 3. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve. ** You may also add a layer of milk chocolate over the top of the white chocolate after it has hardened. Follow steps 1-2 with 8 ounces of milk chocolate & 1/4 tsp peppermint extract & pour over the top of the white chocolate. Return to refrigerator for an additional hour. When cool, removed from pan; break into small pieces.** | - 95--

96: 1 1/2 C sugar 1/2 C butter 1/2 C shortening 2 eggs 2 3/4 C flour 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt 1/4 C sugar 2 tsp cinnamon Preheat oven to 400 degrees. Mix 1 1/2 C sugar, butter, shortening, & eggs in bowl. Add flour, cream of tartar, baking soda & salt. Shape dough into 1 1/4 inch balls. Mix 1/4 C sugar & cinnamon together & roll dough in it. Place 2 inches apart on cookie sheet & bake for 8-10 minutes. Cool on wax paper. | SNICKERDOODLES | - 96 --

97: SPICED NUTS | 2 Tbsp butter 1/4 C packed brown sugar 1/2 tsp ground cinnamon 1/4 tsp salt 1/4 tsp nutmeg 1 tsp orange zest 1 Tbsp orange juice 2 C walnuts, pecans or almonds In microwave, melt butter. Add remaining ingredients & stir until nuts are coated. Microwave for 4-5 minutes. Stir well & spoon onto waxed paper. Separate with fork. Cool. In oven, melt butter in pan. Add remaining ingredients & stir until nuts are coated. Cook until nuts are toasted & glazed. Spoon onto waxed paper & separate with fork. Cool. Makes 2 1/2 cups. | - 97 --

98: Brownie Base: Cream together 1 C butter & 2 C sugar Add 4 eggs; beat well. Blend in 3/4 C cocoa, 1/4 C oil, 2 tsp vanilla, & 1 C flour. Mix in 1 C nuts (optional). Bake in 9x13 pan for 25 minutes at 325 degrees. It's done when it pulls from sides & springs back.) *You may bake on jelly roll pan for 20 minutes* Mint Middle: Mix 1/4 C butter, 2 Tbsp evaporated milk or regular milk, 2 C powdered sugar, 1 tsp mint extract, few drops green food coloring. Spread over cooled brownies & refrigerate for 1 hour. Chocolate Topping: Melt 6 Tbsp butter, 1 C chocolate chips, & 1 tsp vanilla in microwave or double boiler. Pour over green frosting & spread. Refrigerate until icing is set. *If you use a large cookie sheet, don't double brownie base, bake for 20 minutes & double mint middle & chocolate topping.* | - 98 - | Chocolate Mint Brownies (Dad)

99: FRESH LEMON ICE CREAM (Dad) 6 qt recipe 3 qt milk 1 1/2 C heavy cream 1 C + 2 Tbsp fresh lemon juice (5 lemons) 1 Tbsp lemon extract 6 C sugar Blend ingredients together & freeze in 6 qt container. Allow 2-3 hours to ripen. 4 qt recipe 2 qt milk 1 C heavy cream 3/4 C lemon juice (3 lemons) 2 tsp lemon extract (I use 4) 4 C sugar **Serve in hollowed out lemons, garnished with fresh mint** | - 99--

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  • By: nycole n.
  • Joined: over 6 years ago
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About This Mixbook

  • Title: Our Family Recipes
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  • Started: about 5 years ago
  • Updated: about 5 years ago

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