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What's Cookin'

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What's Cookin' - Page Text Content

S: Grandma's Best Recipes

BC: Made with Love by Grandma and Tonya, Christmas 2012

FC: Grandma's Best Recipes | What's Cookin' | and much more

1: Bon Appetit!

2: Ingredients 1 lb sausage 3 cups Bisquick 12 oz shredded sharp cheese (freshly grated is recommended) | Directions Add grated cheese to sausage and mix well. Add Bisquick and mix well. Break about a teaspoonful of dough; form into a ball. Place on an ungreased cookie sheet. Bake 10 to 12 minutes at 425 degrees. Cool on a rack and store in airtight container. Some people choose to bake at 350 degrees for about 20 minutes or until golden brown. | Sausage Balls

3: Buffalo Chicken Dip | Ingredients 2 (8oz) pkgs cream cheese, softened 1 cup ranch salad dressing 1/2 cup Frank's RedHot Buffalo Wing Sauce 2 lg cans of chunk chicken, drained 1 pkg shredded cheddar cheese | Directions Heat oven to 350. Mix softened cream cheese, ranch, buffalo sauce, and chicken in bowl. Pour into a large Pyrex dish. Spread shredded cheese over the top. Bake for 20 min or until warm and bubbly. Serve with Tostitos. Can also be made in a crock pot for party dipping.

4: Velvetta Sausage Dip | Ingredients 1 lb Velveeta Cheese 1 can Rotel (mild or spicy) 1 lb sausage, cooked and crumbled (mild or spicy) | Directions Cook sausage, drain, and crumble. Cut Velvetta into cubes and put in crock pot. Pour sausage and Rotel over Velvetta. Heat on low until cheese is melted, stir often. Serve with tortilla chips or Fritos.

5: Fruit Dip | Ingredients 1 (8 oz) cream cheese 1 large jar marshmallow cream a little lemon juice | Directions Mix cream cheese and marshmallow cream using a stand or hand mixer until well blended.

6: Thanksgiving | Ingredients cornbread (prepared the day before), recipe on next page celery (6 stalks or about 2 cups) puree in food processor 1 cup onion chopped fine or processed (usually 2 medium , white vidalia) 1 1/2 sticks of butter 2 tbsp sage (fresh sage is best) 1 tsp pepper about 8 oz or half a bag of Pepperidge Farm Dressing (Stuffing) broth from turkey or chicken broth 2 eggs 1 can cream of chicken soup | Directions Melt butter in a skillet. Add celery and onion to butter and sauté. Crumble cornbread in a large bowl, then crumble Pepperidge Farm Dressing in same bowl, add sage and pepper, mix well. Add 2-3 cups of broth to a bowl, stir in cream of chicken soup, beat eggs and add. Pour the broth mixture over the dry dressing/cornbread mixture. Add the celery and onion. Toss all together with forks until moist but not soggy (be careful to not get it too wet). Cook 400 degrees for 25 minutes. | Grandma's Dressing | Favorites

8: Cornbread | Ingredients 3 cups corn mill 1 cup flour sifted (self-rising) 1 jalapeño pepper (chopped very small), this can be left out if you don't have one 1 egg (beat with a little buttermilk, it mixes better) 1/4 cup canola oil 1 cup cream style corn about 2 cups buttermilk 1 tbsp sugar | Directions Start with a big iron skillet, grease with Crisco or oil, then get the skillet hot in the oven (about 10 min on 475). Mix all of the ingredients together in a bowl. When adding buttermilk, you want to make it the right consistency, not too dry or wet. Add mixed ingredients to hot skillet. Bake in oven at 450 for 15 to 20 minutes or until brown. If going to use with dressing, make it the day before...it crumbles better.

9: Directions Put about 1/2 cup flour in aluminum pie pan, cook in oven on 325 for about 30 minutes, while the turkey is also cooking in the oven. Stir 2-3 times while in oven (every 10 minutes or so). Cook until slightly brown. | Turkey Gravy | In a small bowl, add flour to small amount of turkey broth, adding a little at a time, stirring briskly until dissolved. Then add this to a pot with the *"rest of the broth", stirring while pouring so it doesn't get lumpy. Cook on med-low until thickens. If you need more broth, add 1/2 cup of milk. Keep stirring while cooking to keep flour from sticking on bottom. If using broth from the turkey, use grease cup to separate. Turkey giblets - neck, heart, gizzard, and liver (found in a package inside the turkey). Put these in a pot with 4-5 cups of water, a little sage, salt, pepper. Boil until tender, maybe about 1 hour. | *"rest of the broth" - Ultimately you need 6 cups of broth, some from turkey and the rest from the turkey giblet mixture.

10: Seven Layer Salad | Ingredients 6 cups lettuce, sliced 1 cup chopped celery 1 cup thinly sliced onion 1 cup chopped bell pepper 1 sliced carrot few radishes 1 cucumber (optional) 1 small can English peas, drained 1 tbsp sugar 1 cup grated sharp cheese 1/2 cup mayonnaise 1/2 cup sour cream bacon bits | Directions Layer the ingredients in a large bowl in the order listed. Mix the mayo and sour cream together. Dab the mayo mixture around on the top. Sprinkle sugar over top and then add grated cheese. Cover tightly and refrigerate overnight. Sprinkle bacon bits over the top just before serving. Do not stir!

11: Roasted Potatoes | Ingredients red potatoes 1 pkg roasted potato seasoning mix olive oil shredded Parmesan cheese | Directions Prepare potatoes - wash, cut out eyes (the nasty, deep, and ugly ones), cut into bite size chunks. Drizzle cut potatoes with olive oil and stir. Sprinkle with seasoning mix. Spray cookie sheet/baking dish with Pam before adding potatoes. Bake at 400 degrees for about 40 minutes. Add shredded Parmesan cheese in the last 5 minutes.

12: Ingredients red potatoes butter to taste sour cream 1/4 cup milk (evaporated or regular) salt pepper | Directions Boil potatoes about 20 minutes until tender. Drain water. Mash potatoes and add other ingredients. Easy, but oh so good! | Mashed Potatoes

13: Grandma's Helpful Kitchen Tip | "Gotta keep the dishes washed while you cook"

14: Grandma's Pumpkin Pie | Ingredients 1 pkg Pillsbury Pie Crusts 2 eggs 1 can pumpkin 3/4 cup sugar 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1 can (12 oz) evaporated milk | Directions Prepare pie crust as directed. Preheat oven to 425 degrees. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie crust. Bake for 15 min. at 425. Reduce temperature to 350; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

16: Ingredients 1 Tbsp. oil 1 lb. boneless skinless chicken breast, cut into bite-size pieces 1 can (14 oz.) fat-free reduced-sodium chicken broth 1/4 cup flour 1/4 cup milk | Directions Heat oil in large skillet on med-high heat. Add chicken, cook, transfer to bowl. Add broth gradually to flour in small bowl, whisking constantly until well blended. Add to skillet; cook and stir on med heat until thickened (about 2 min). Add cream cheese spread; cook and stir 3 min or until melted. Remove from heat; stir in chicken and vegetables. Stir baking mix, sour cream, and milk just until baking mix is moistened. Spoon into 6 mounds over mixture in skillet; cook on med-high heat 2 min. Cover skillet; cook on low heat 15 min. or until chicken is done and toothpick inserted in dumplings comes out clean. Top with Parmesan and parsley. | Skillet Chicken & Dumplings | 1/2 cup (1/2 of 8 oz. tub) Philadelphia Chive & Onion Cream Cheese Spread 1 pkg. (10 oz.) frozen peas and carrots 1 cup all-purpose baking mix 1/4 cup sour cream 2 Tbsp. Parmesan cheese 2 Tbsp. parsley | Weekday

17: Grandma's Chicken & Dumplings | Directions Cook a whole chicken or you can use chicken breast. Take chicken off the bone. Save the broth from the chicken and separate using a grease cup. To the broth (usually about 4 cups), add a 1/2 stick of butter, 1 can cream of chicken soup, a cup of milk, right much pepper. Bring to a boil. To make the dumplings: 2 cups of self rising flour with 1 tsp baking powder mixed and sifted (that makes it fluff up) 1/4 cup of crisco, blend with flour and baking powder using pastry blender Then add enough buttermilk to make a dough, a little thinner than a dough you would knead Drop dough per tsp into boiling broth mixture Cover and cook about 5 minutes Add chicken on top of the dumplings with they are done. No need to stir, the chicken will just fall down into the dumplings.

19: Tonya's Southwestern Turkey Burgers | Ingredients 1 lb ground turkey 1 small can diced green chiles sliced pepper jack cheese wheat buns Spices to taste: garlic powder chili powder onion powder Kraft mayo with olive oil is recommended | Directions In a bowl, mix chiles with turkey. Then add spices to taste, at least 1/2 tsp of each, but I use more. Mix well. Cook in a grill pan on med-low heat. Usually takes at least 10 minutes. Do not mash burgers while cooking, they taste best when juicy. Add mayo to toasted wheat bun, cover burger with pepper jack cheese...enjoy! Tonya | a healthy favorite

20: Tonya's Ranch Burgers | Ingredients 1 lb lean hamburger 1/4 to 1/3 cup A.1. Steak Sauce 1 Hidden Valley Ranch packet | Directions Mix hamburger, steak sauce, and ranch in a bowl. Patty out burgers and cook as usual. Yum!

21: Pizza Casserole | Ingredients 1 box deluxe mac and cheese 1 lb hamburger meat 1 jar spaghetti sauce 1 8oz pack shredded mozzarella cheese pepperoni | Directions Prepare mac and cheese as directed. Brown hamburger meat. Then drain the meat. Add sauce to meat and let simmer. Combine macaroni with hamburger mixture in dish, sprinkle cheese on top and cover with pepperoni. Bake at 375 degrees for 10-15 minutes.

23: Dressed Up Chicken | Ingredients 1 stick melted butter 4 cups stuffing mix 2-3 cups chicken (save broth) 1 can cream of chicken soup 1 8oz carton of sour cream | Directions Mix melted butter with stuffing mix. Put half into a 9x13 casserole dish. Put chicken on top of stuffing. Mix soup and sour cream and spread over chicken. Add stuffing mix on the top of chicken. Pour 2 cups of broth over the stuffing and chicken. Bake at 350 for 30 minutes. | from the kitchen of | BeverleeLeNoir | Can be made the night before then baked

25: Stuff on Hotdog Buns! | Ingredients 1 lb hamburger meat 1 can Campbell's Minestrone soup 1/2 cup ketchup 1 package (8) hotdog buns 1 cup cheddar cheese shredded | Directions Brown ground beef and drain. Add soup, catsup, and about 3/4 cup of water. Stir together, simmer for about 10min. Put mixture on open hotdog buns, put cheese on top of each. Put in oven on broil. Watch closely! When cheese melts, take out of oven & EAT! | from the kitchen of | BeverleeLeNoir

26: Sunday Favorites

27: Grandma's Biscuits | Ingredients 1 bowl of flour sifted (White Lily Self-Rising, "It's the best.") 1/2 cup Crisco About 2 cups buttermilk ("It's according to how many biscuits your gonna make.") | Directions In the bowl of flour, make a hole for the Crisco and buttermilk. Add the Crisco, then the buttermilk. With your fingers, mix the shortening up with the buttermilk and a little of the flour. Keep mixing, adding a little flour as you go while slowly turning the bowl. "Keep bringing the flour in, and don't go down to the bottom of your bowl." This keeps the dough in the "bowl" of flour. Once at a thick consistency, clean the dough off of your fingers. Then put a little flour on your hand and start to knead the dough, 6 to 8 times. "If you knead it too much, it's makes your biscuits tough." Flip it over and that's it. Spray the biscuit pan with Pam. Keeping flour on your hands while lightly rolling the dough to a round shape, lightly press onto pan. Bake for about 10 min. on 475F.

28: Green Beans | Ingredients 1 jar or can of green beans (Grandma recommends White Half-Runner Green Beans, they're the best) canola oil Meat seasoning of your choice: side meat sliced bacon, ham bits from the grocery store butcher, or streak of lean/streak of fat (depends on what you have) | Directions Pour the juice from the green beans into the pot, add the meat seasoning of your choice, then bring to a boil for about 15 min. Add the green beans and a about a tbsp of canola oil. Stir to warm.

31: Cubed Steak & Gravy | Ingredients Beef cube steak flour salt pepper canola oil milk evaporated milk | Directions Steak: Add just a little bit of water to the crock pot and turn on low. Start with about 1/4 cup of flour in a plate, shake in salt and pepper. Also, sprinkle a little salt and pepper on each piece of steak. Cover the steak pieces in the flour. (Stack each piece on top of the other on the side of the plate with flour mixture as you do this.) Place into the non-stick skillet that has been heating with oil. Keep in mind, the more flour you use, the crunchier it is. You may need to add more flour as the pieces are cooking. Lightly brown each piece, both sides, then put in crock pot, just stack on top of each other. Gravy: Save the pan that you cooked the steak in, while still hot add about a tbsp of oil. Add any leftover flour from the plate to the skillet. Then add about another 1/4 cup of sifted flour. Stir to brown the flour. Add a little salt and pepper. After about 1 minute, turn off and add 1 cup of milk and 1/4 cup of water. Stir with flour until all lumps are gone. Then turn heat back on. Keep stirring, then add 1/4 cup of evaporated milk. Continue to stir slowly until thick, then pour over meat in the crock pot. Cook in crock pot for about 2-3 hours. Yum!

32: Gloria's Broccoli Casserole | Ingredients 1 large bunch of broccoli small box of Velvetta Cheese 1 can Cream of Chicken or Cream of Mushroom Soup 1 cup rice | Directions Cut Velvetta into small cubes, add to baking dish that you will be using, put in oven on low heat to melt while preparing other ingredients. Steam broccoli and cook rice as directed. When rice is ready, add soup of your choice, then add 1/2 can of water and stir. Add the rice mixture to the melted cheese in the baking dish, stir. Cut of broccoli into small pieces and add to baking dish. Stir well. Bake at 350 degrees until warm and bubbly.

33: Turkey Mini-Meatloaves | Ingredients 2 slices whole wheat bread 1/2 cup skim milk 1 tbsp plus 1 tsp olive oil 1 onion, diced 5 oz bag baby spinach leaves 1 1/4 pounds ground turkey 2 tbsp grated Parmesan 1 large egg 1/2 tsp salt 1/4 tsp pepper 1/8 tsp grated nutmeg | Directions Preheat oven to 375 degrees. Grind the bread in a food processor until fine crumbs form (or just tear into super small pieces). Transfer to a large bowl, and pour milk over crumbs. Heat 1 tsp oil in a large non-stick skillet, over med heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper, and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet. Pack 1 cup of the mixture into a 1 cup dry measuring cup. Invert the cup into a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth it shape. Repeat with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes. | To make the glaze: In a small bowl combine 3 tbsp ketchup, 2 tsp Worcestershire sauce, and 1 tsp hot sauce. Brush over meatloaves when almost done.

34: Desserts | Directions Boil about 3 med sweet potatoes (wash, put in pot with water over them, boil about 20 minutes, then peel). Blend with sweet potatoes: 1 cup sugar 1 tsp vanilla flavor 1/2 stick margarine 2 eggs pinch of salt 1/2 cup evaporated milk Pour this mixture into a greased casserole dish. Topping: 1 cup packed brown sugar 1/2 cup flour (self rising) 1/2 stick margarine 1/2 cup chopped pecans | Sweet Potato Casserole | Mix well using a pastry blender and crumble on top of casserole. Bake at 350 degrees for 25 to 30 minutes. | Marshmallows can be added if preferred.

35: Jed's FAVORITE!

37: Pound Cake | Ingredients 1 cup Crisco (less 1 tbsp) 1 stick butter 5 eggs 3 cups sugar 3 cups flour sifted (Red Band Plain) 1/2 tsp baking powder 1/2 tsp salt 1 cup evaporated milk 1 tsp vanilla flavoring 1 tsp butter flavoring 1 tsp coconut flavoring 1 tsp lemon flavoring | Directions Preheat oven to 325 degrees. Have all of your ingredients ready. Mix the baking powder, salt, and flour together. Add all of the flavorings to the milk. In a stand mixer, mix Crisco and butter until light and fluffy. Add the sugar 1 cup at a time. Then add 1 egg at a time, just until the yellow blends. (Crack each egg into a cup first in case you get a bad egg.) Now it's time for the flour and milk mixtures. You begin and end with flour (flour, milk, flour, milk, flour). Beat until just mixed in; be sure to scrape the bowl. Then turn the mixer on high for about 10 seconds and your done. Bake 1 1/2 hrs. | "You can't beat it to death, it will not turn out right." | HELPFUL HINT: | This was originally a recipe by Mrs. Hancock - the lady that taught the cake decorating class that Grandma took when she was in her 30's. The class was at night and she went weekly for a while. She also learned how to make roses and borders for cakes that she still makes today.

39: Grandma's Fried Apple Pies | Directions for Pies Make biscuit dough (using recipe in this book) the night before. Wrap in wax paper and refrigerate. | Pour a little canola oil in a non-stick skillet and turn on med heat. Lay out wax paper on the counter and add a little flour. Place dough on flour and knead a few times. Break off a small amount of dough and roll out as seen in the picture. Add about a tbsp or so of apple mixture to rolled out dough, fold over and press edges with finger tip. Cook in skillet with canola oil til brown on all sides. Sometimes you have to stand them on their sides to brown the edges. | Dried Apples Add dried apples to a large pot and add a little water. Turn on med heat. Stir often with a fork. Add 1 tbsp butter, 1 tsp vanilla flavor, 1 tsp cinnamon. Be careful to not add too much water because you are going to cook it until all of the water is out, about 20 minutes.

40: Ingredients 1 cup pumpkin puree 2 1/2 tsp cinnamon 1/2 tsp nutmeg 1/8 tsp clove 1/4 cup brown sugar 1/4 cup granulated sugar 1/2 cup dulce de leche 4 tbsp butter 1/2 cup milk 2 tsp vanilla extract 1/2 tsp sea salt 3 cups oats | Directions Combine pumpkin puree and spices in saucepan over med heat. Bring to a boil then reduce to low. Let cook and reduce on stove top until mixture is about 1/2 cup. Add sugars, dulce de leche, butter, and milk and cook until mixture comes to a boil, bring to low heat. Stir until smooth, making sure sugar is fully dissolved. Add vanilla extract and sea salt, mix until combined. Stir in oats, one cup at a time until completely coated in pumpkin mixture. Place tablespoon-sized balls onto parchment paper. Let come to room temperature for about an hour or place in refrigerator or freezer until cool. | Pumpkin & Oatmeal No-Bake Cookies

43: Grandma's Banana Pudding | Ingredients 1 box Nilla wafers 4 bananas 3/4 cup sugar, 2 tbsp sugar 1 1/2 tbsp cornstarch 2 cups skim milk & 1/2 cup evaporated milk or 2 1/2 cups of whole milk 2 large eggs 1 tbsp butter 1 tsp vanilla flavor x2 | Directions Layer wafers and bananas in a dish (wafers, bananas, wafers, bananas, wafers). In a sauce pan, add sugar and cornstarch, mix. Add milk, turn on med heat, stir. Separate the egg yolks and whites. Mix yolks with about 2 tbsp of milk mixture, sprinkle of salt and whisk. Slowly add egg to milk mixture. Continue to stir and add egg a little at a time to prevent egg from cooking. Continue to stir slowly until thickened. Add butter and 1 tsp vanilla, stir. Pour thick mixture over layered wafers and bananas. Be sure to coat all of the wafers. | Meringue Topping: Beat egg whites with a beater for a about 10 seconds, add 2 tbsp sugar while beating, only add a little at a time. Add 1 tsp vanilla. Beat until stiff and makes a peak. Spread over top of wafers. Bake at 350 degrees until brown.

44: Ingredients 1/4 cup cornstarch 2 1/2 cups sugar 1/2 cup water 3 cups fresh blueberries, rinsed and drained 1 pkg (13 oz) Graham cracker crumbs 1 1/2 sticks butter or margarine, melted 2 pkgs (8 oz each) cream cheese 2 tsps vanilla 1 pkg. (9 oz) frozen whipped topping, thawed | Directions Combine cornstarch, 1/2 cup sugar, water and blueberries. Cook while stirring over medium heat until sauce bubbles and thickens. Cool. Combine Graham cracker crumbs and butter. Press half of the mixture into the bottom of a foil-lined 9x13x2 in. pan. Mash cream cheese until soft; gradually beat in remaining 2 cups sugar until light and fluffy. Beat in vanilla. Fold in whipped topping. Spread half of the cheese mixture carefully over the crumbs. To make cheese mixture easy to spread evenly over crumbs, drop mixture by spoonfuls over the entire surface. The spread gently using a spatula. Spread blueberry mixture evenly over cheese layer. Spread with remaining cheese mixture. Sprinkle with remaining crumbs. Chill overnight. | Blueberry Cream Cheese Cake

45: Jenny's Chocolate No-Bake Cookies | Ingredients 2 cups sugar 1 stick margarine 4 tbsp cocoa 1/2 cup milk 1/2 cup peanut butter 2 1/4 cups of oatmeal 1 tbsp vanilla | Directions Mix cocoa, sugar, and milk in a 3 quart pot. Add margarine and cook on med heat until it boils (boil about 4 min). Remove from heat and add peanut butter, vanilla, and oatmeal. Mix well. Drop by tablespoons on waxed paper and let cool. Makes 2 dozen cookies.

46: Easter Bunny Cake | Directions White cake mix - bake 2 round cakes Cut ears and bow tie out of one of the rounds. Cut petal shape from top to bottom on right side, then the left of the one round cake. These two cutouts will be the ears, the remaining center piece will be the bow tie. | Arrange the whole cake layer on a long, flat piece of cardboard covered in foil. Add the ears on top and bow tie on the bottom. Make icing per recipe on the other page. Frost cake, add coconut and decorate as seen.

47: Grandma's pattern for her bunny cake | The catch to making the perfect icing - set a small aluminum bowl in boiling water while beating with a mixer. Be sure to continue to beat the mixture while pouring the boiling water in or it will cook the egg.

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  • By: Tonya L.
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  • Title: What's Cookin'
  • Grandma's best recipes and much more...
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  • Published: almost 4 years ago

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