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S: Mom's Favorite Recipes

FC: Mom's Favorite Recipes | Mom's Favorite Recipes

1: To the best cook I know... | Merry Christmas 2011 Love, Matt and Lauren

2: Table of Contents | Appetizers | Soups, Salads, & Sides | Breads & Breakfast | Pasta | Main Dishes | Desserts | pages 1-7 | pages 17-21 | pages 34-41 | pages 8-16 | pages 22-33 | pages 42-60

3: Appetizers | 1

4: Charisse’s Cheese Ball 8 oz. pkg. cream cheese at room temperature 1 pkg. smoked chopped beef, chopped well 3 green onions, chopped 1 tsp. horseradish Chopped nuts --Mix all ingredients together except nuts. Roll into a ball; roll in nuts to coat. | Rotel 1-1 1/2 lb. ground beef 2 lb. Velveeta 1 8-10 oz. can green chilies and tomatoes (Rotel with chilies) 2 tsp. Worcestershire sauce 1/2 tsp. chili powder --Brown ground beef well and drain excess fat. Put beef and remaining ingredients into slow cooker. Stir well. Cover and cook on high for 1 hour. Stirring until cheese is fully melted. Serve immediately or turn to low for up to 6 hours. | 2

5: Swedish Meatballs 1 can Campbell’s cream of mushroom soup 1/2 c. water 1 lb. ground beef 1/2 c. fine dry bread crumbs 2 Tbsp. minced onion 1 Tbsp. minced parsley 1 egg, slightly beaten 1/4 tsp. salt 1 Tbsp. shortening --Blend the soup and water together. Measure out 1/4 c. soup mixture and combine with the beef, bread crumbs, onion, parsley, egg and salt. Shape into meatballs about 1 1/2” in diameter and brown in shortening. Add remaining soup mixture, cover, and cook over low heat for about 15 minutes, stirring occasionally. | 3

6: Spinach Artichoke Dip 1 pkg. light cream cheese 1-14 oz. can Progresso artichoke hearts, drained, coarsely chopped 1/2 c. spinach, frozen, chopped, or steamed 1/4 c. mayonnaise (not Miracle Whip) 1/2 c. shredded Parmesan cheese 1 clove garlic, finely minced 1/2 tsp. dried basil ( 1 Tbsp. fresh basil) 1/4 c. shredded mozzarella 1/4 tsp. garlic salt Salt and pepper to taste --Allow cream cheese to come to room temperature. Cream together: cream cheese, mayo, Parmesan, garlic, basil, and garlic salt. Mix well. Add artichoke hearts and spinach, well drained. Mix until blended. Store in container until ready to use (best if sits in refrigerator overnight). Spray pie pan with cooking spray. Pour in dip and top with mozzarella cheese. Bake at 350 degrees for 25 min. or until top is browned. | 4

7: Guacamole 2-3 ripe avocados 1 Roma tomato, finely chopped 1/2 lime 2 Tbsp. chopped red onion Garlic salt Salt and Pepper -- Peel and pit avocados, then mash with fork in a medium-sized bowl. Add tomatoes, onion, and squeeze juice from lime half into bowl. Mix well. Add garlic salt, salt, and pepper to taste. | Spinach Dip 1-10 oz. pkg. frozen, chopped spinach, thawed and drained 1 1/2 c. sour cream 1 c. real mayonnaise 1 pkg. Knorr vegetable soup mix 1 can water chestnuts, drained and chopped 3 green onions, chopped --Combine all ingredients and chill overnight. | 5

8: Chex Party Mix 4 1/2 Tbsp butter or margarine 1/4 tsp. garlic salt 1/4 tsp. onion salt 3 tsp. lemon juice 6 tsp. Worcestershire sauce 7 c. Kellogg’s Crispix cereal 1 c. salted mixed nuts 1 c. pretzels -- Melt butter in 13x9” pan in oven at 250 degrees. Remove and stir in garlic salt, onion salt, lemon juice, and Worcestershire sauce. Add Crispix, nuts, and pretzels, stirring until coated. Bake at 250 degrees for 45 min, stirring every 15 min. Spread on absorbent paper to cool. Makes about 9 c. | 6

9: Black Bean Salsa 1/3 bag frozen corn 1 can black beans, rinsed and drained 1/4 c. vinegar 1 tsp. salt 2 Tbsp. sugar 1 whole fresh jalapeño-seeded, chopped 4 Roma tomatoes cubed 1/8 c. fresh cilantro-chopped 1/4 c. minced onion -Mix all ingredients together and let set in refrigerator overnight. | Bacon Ranch Pinwheels 1-8 oz. can Pillsbury crescent rolls 4 Tbsp. Ranch dressing 6-7 strips bacon 1/4 c. green onions, chopped 1/2 c. shredded Colby jack or cheddar cheese --Separate crescent dough into 2 rectangles. Spread 2 Tbsp. ranch onto each rectangle. Sprinkle onions, bacon, and cheese over dough. Starting at short end, roll up dough and place in freezer for 5 min. to firm. Slice each rectangle into appx. 8 pinwheels. Place cut side down on baking sheet and bake at 350 degrees for 12-17 min., or until golden brown. | 7

10: Soup, Salad, & Sides | 8

11: Cranberry Salad 1 pkg. cranberries, ground 1 c. sugar 1 small can crushed pineapple 1 c. marshmallows 1 carton Cool Whip Nuts --Mix ingredients, except Cool-Whip and nuts, together and set overnight. Add Cool-Whip and nuts the next morning and stir all together. | Overnight Salad 1 head lettuce-torn into small pieces 1/2 red onion, thinly sliced in rings 1 pkg. frozen peas, uncooked, broken apart and spread over lettuce 1/2 lb. bacon, fried crispy and crumbled Salt and pepper 1 c. Miracle Whip 1/2 c. sour cream 1 c. shredded Cheddar cheese --Layer first four ingredients in order and salt and pepper. Mix Miracle whip and sour cream together. Spoon over layers to seal edges and top with cheese. Cover and set overnight or for 8 hours in rectangular pan. | 9

12: Pretzel Jello Salad 2 1/2 c. pretzels, coarsely crushed 1/3 c. melted margarine 3 Tbsp. sugar 1-8 oz. pkg. cream cheese, softened 1 large container Cool Whip 2-3 oz. boxes strawberry Jello 2 c. boiling water 2-10 oz. pkg. frozen strawberries --Mix first three ingredients together well and bake in 13x9” pan at 350 degrees for 8-10 min. Cool completely. Blend cream cheese with sugar. Add Cool Whip- mix well. Spread over cooled pretzels and refrigerate. In bowl, put jello and boiling water. Stir until jello is dissolved. Add frozen strawberries breaking up with a fork as you stir. Chill until slightly thickened. Pour over Cool Whip layer. Chill until set. | Chili 2 lb. ground beef 1/2 onion- chopped 1 large can tomato juice 1 can tomato sauce 3/4 pkg. Williams' Chili Seasoning. 1 1/2 Tbsp honey Salt and pepper 1 can kidney beans 1 can red beans --Brown meat with onion, salt, and pepper in large pot. Drain. Add remaining ingredients and simmer on low 2-3 hrs. | 10

13: Pasta House Salad 1 jar chopped pimentos 1 head Romaine lettuce 1 thinly sliced red onion 1 jar artichoke hearts Dressing: 1/3 c. wine vinegar 1/2 c. oil 1/2 c. Parmesan cheese Seasonings to taste --Marinate artichokes in dressing, combine ingredients, and add croutons. | Broccoli Salad 1 pkg. broccoli slaw mix 1 bunch green onions, chopped 1 pkg. chicken or oriental Ramen noodles, uncooked Dressing: 1/2 c. oil 1/2 c. sugar 1/3 c. vinegar Pkg. of seasoning that comes with noodles --Mix salad ingredients together. Pour dressing over salad and let stand overnight. | 11

14: Broccoli Cheese Soup Put 2 Tbsp. olive oil in bottom of large pan. Add 1/4 c. chopped onion and some minced garlic-sauté. Add 3 c. water, 3 chicken bouillon cubes, and boil to dissolve. Add 5 oz. spaghetti broken into thirds and cook till tender. Add 1 pkg. thawed, chopped broccoli, garlic salt, Greek seasoning, creole seasoning, salt, and pepper to taste. Cook 5-10 min. Add 3 c. milk and 1/2 lb. Velveeta. Cook till melted. | Potato Soup Cube 6-7 potatoes and add them to a large pot with 1/4 c. onion. Cover with water and boil appx. 20 min. or till tender. Drain most of water off, cover potatoes with milk, salt and pepper well. Add 1/2 stick butter and 1 c. Velveeta, sliced thin and cubed. Once hot, add 2 chicken bouillon cubes and dissolve them. Thicken by mixing 1 1/2 Tbsp. cornstarch and water in small bowl and add slowly to soup, stirring well. Cook till bubbly over low-medium heat. | 12

15: Chicken-Barley Soup 1 c. chopped onion 1 c. chopped carrot 1/2 c. chopped celery 2 garlic cloves, minced 2 tsp. olive oil 2-14 1/2 oz cans of low-sodium fat-free chicken broth 1 3/4 c. water 1/4 tsp. salt 1/4 tsp. dried thyme 1/4 tsp. pepper 1 c. chopped cooked chicken 1/2 c. uncooked quick cooking barley --Sauté first 4 ingredients in hot oil in large Dutch oven over medium-high heat for 5 min. Add chicken broth, water, and spices. Bring to a boil. Reduce heat and simmer, partially covered, 23-25 min. or until vegetables tender. Add chicken and barley. Cook 8-10 min. or until barley is tender. | 13

16: -Texas Potatoes 1 2lb. pkg frozen hash browns (cubed), thawed c. diced onions c. melted butter tsp. pepper 1 tsp. salt 1 can cream of chicken soup 1 c. sour cream 1 c. grated cheddar cheese 1 c. corn flakes --Mix all ingredients, except cornflakes, in 13x9” pan. Top with corn flakes mixed with c. melted butter. Bake at 350 degrees for 1 hr. 15 min. | Texas Potatoes 1-2lb. pkg frozen hash browns (cubed), thawed 1/2 c. diced onions 3/4 c. melted butter, divided 1/2 tsp. pepper 1 tsp. salt 1 can cream of chicken soup 1 c. sour cream 1 c. grated cheddar cheese 1 c. corn flakes --Mix all ingredients, except cornflakes, in 13x9” pan. Top with corn flakes mixed with 1/4 c. melted butter. Bake at 350 degrees for 1 hr. 15 min. | Broccoli and Rice 2 pkg. chopped broccoli, cooked and drained 1 c. minute rice, uncooked 2 Tbsp. butter 1 small onion, chopped 1/2 c. milk 1 can cream of chicken soup 1/2 c. Cheese Whiz Mushrooms --Mix all ingredients well and pour into covered baking dish. Bake at 350 degrees for 35 minutes. | 14

17: Oriental Friend Rice 6 Tbsp. butter 4 c. cooked rice 1/2 c. sliced red onion 1 tsp. salt 1 tsp. sugar 1 Tbsp. soy sauce 1 egg, beaten 10 slices bacon, crumbled 2 Tbsp. sesame seeds 2 small cans of small shrimp, drained (optional) Bean sprouts (optional) --In large skillet, melt butter. Sauté rice until golden, 5-10 min. Stir in onions, bacon, sesame seeds, soy sauce, sugar, and salt. Heat for 5 min. Add eggs and blend in well. Cook about 1 min. Add remaining ingredients if desired. Serve immediately. | 15

18: Yum! | Wild Rice Soup 2 c. cooked wild rice 2 Tbsp. butter 1 Tbsp. minced onion 1/4 c. flour 4 c. chicken broth 1/2 tsp. salt 1 c. half and half 2 Tbsp. cooking sherry (optional) -- Bring 2/3 c. wild rice and 1 1/3 c. water to a boil, turn to simmer. Cover and cook 45-55 min., stirring once in a while, till most of kernels have popped. Melt butter in saucepan and sauté onion till tender. Blend in flour, gradually add broth. Cook, stirring constantly, until mixture thickens slightly. Stir in rice and salt, simmer 5 min. Blend in half and half and sherry. Heat to serving temperature, but do not boil. Can add cooked chicken pieces or 1-2 shredded carrots, if desired. | 16

19: Pasta | 17

20: Grilled Chicken Pasta Pasta: Grilled chicken breast, cut into chunks Zucchini Red bell pepper Carrots Fresh mushrooms 1 clove pressed garlic Any other desired fresh vegetables (broccoli, etc.) 2 Tbsp. olive oil 1 box bowtie pasta Sauce: 1 jar Alessi's sundried tomatoes 1 envelope of Knorr pesto sauce --Sauté vegetables in oil then add chicken to mixture. Cook package of bowtie pasta and add to mixture. Stir all together. Prepare sauce according to pkg. and add a little over 1/2 jar sundried tomatoes. Pour over mixture. Top with sprinkle of Parmesan cheese. | Lasagna 2-6 oz. cans tomato paste 4-6 oz. cans water 1 pkg. American Beauty zesty Italian sauce mix 1 lb. ground beef 1/2 lb. sausage 1 clove garlic, chopped 1/2 onion, chopped 1-15 oz. carton ricotta cheese 1 egg 1 c. shredded Mozzarella cheese 1 c. shredded Parmesan cheese --Cook noodles in boiling water. Brown meat with garlic and onion in large skillet. Drain meat and return to skillet. Add tomato paste, water, and sauce mix to skillet. Mix ricotta, egg, and other cheeses together. Add sauce to bottom of pan, then noodles, then cheese mixture. Repeat layers. Cover with foil and bake 45 min. at 325 degrees. Uncover, sprinkle with mozzarella, and bake 15 min. more | 18

21: Manicotti --Boil water in pan and cook manicotti till tender (see pkg instructions). Mix 1-15 oz carton ricotta cheese, 2. c. mozzarella cheese, 1/2 c. shredded Parmesan cheese, salt, pepper, and parsley to taste. Cool manicotti on foil, stuff with cheese mixture. Put a little spaghetti sauce in bottom of 13x9" pan. Add stuffed manicotti noodles to pan. Top with remaining sauce. Cover pan with foil and bake at 325 degrees for 40 min. Uncover, add a little mozzarella cheese, and bake 15 minutes more. | 19

22: Chicken Alfredo 1 bag bowtie pasta 1 lb. chicken tenders 1 box button mushrooms 3/4 c. onion 2 cloves garlic 1/2 c. dry white wine or cooking sherry 1 Tbsp. olive oil and butter 1 carton heavy whipping cream 1 c. shredded Parmesan 1/2 c. grated Parmesan (from can) -- Cut chicken into pieces. In skillet, cook chicken, onion, and garlic in oil and butter. Season with a dash of salt, pepper, Mrs. Dash, Greek seasoning, Creole seasoning, and garlic salt . Cook pasta according to pkg. directions till tender. Drain pasta, reserving 1/2 c. liquid. Remove chicken from skillet when done, put on plate and cover with foil. Add mushrooms and salt and pepper. Cover and cook over medium heat till they release liquid-5 min. Uncover and add cooking sherry. Cook till liquid almost evaporated. Add chicken back to skillet. Reduce heat to low and add heavy whipping cream, reserve pasta water, and cheeses. Cook until slightly thickened. Add pasta and heat through. | 20

23: Baked Ziti 1 16 oz. box ziti pasta 1/2 medium onion, chopped 1 Tbsp. olive oil 2 garlic cloves, minced 1 lb. lean ground beef 1 26 oz. jar tomato and basil pasta sauce 3/4 tsp. salt, divided 3 Tbsp. butter 3 Tbsp. flour 3 c. milk 1 c. grated Parmesan cheese 1/2 tsp. pepper 1-8 oz. pkg. shredded Mozzarella cheese --Cook pasta in large pot and drain. Sauté onion in hot oil in large skillet over medium-high heat for 5 min, or till tender. Add garlic and sauté 1 min. more. Add beef and cook until brown. Drain beef mixture and stir in pasta sauce and 1/2 tsp. salt. Set aside. Melt butter in sauce pan over low heat. Whisk in flour until smooth. Cook, whisking constantly, 1 min. Gradually whisk in milk and cook over medium heat, whisking constantly until thick and bubbly. Stir in Parmesan cheese, remaining 1/4 tsp. salt, and pepper. Pour sauce over pasta and stir until evenly coated. Transfer pasta into lightly greased 13x9” baking dish. Top evenly with beef mixture. Sprinkle evenly with Mozzarella cheese. Bake at 350 degrees for 20-25 min, or till cheese melted. Let stand 10 min,. before serving. | 21

24: Breads & Breakfast | 22

25: Bran Flax Muffins 1 1/2 c. white flour 3/4 c. flaxseed meal 3/4 c. oat bran 1 c. brown sugar 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2 tsp. cinnamon 1 1/2 c. carrots, shredded 1/2 c. raisins 2 apples, peeled and finely chopped 1 c. nuts 3/4 c. milk 2 eggs, beaten 1 tsp. vanilla --Mix flour, flaxseed meal, oat bran, cinnamon, salt, baking soda, and powder in large bowl. Stir in carrots, apples, raisins, and nuts. Combine milk, eggs, and vanilla. Pour over dry ingredients. Mix until moistened. Bake at 325 degrees for 15-20 min. Keep an eye on the muffins and watch for light browning on top. | 23

26: Oatmeal Muffins 1 c. quick oats 1 c. flour 1/4 c. brown sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda 1/2 tsp. or less cinnamon 3/4 c. buttermilk 1/4 c. oil 1 egg --Mix dry ingredients together. In separate bowl, mix wet ingredients together. Add wet ingredients to dry and mix well. Add raisins if desired. Put into 8 or 9 greased muffin tins. Sprinkle cinnamon and sugar on top. Bake at 375 degrees for 18-20 min. | Make-Ahead Bran Muffins 1 15 oz. box Raisin Bran (slightly less than 7 c.) 5 c. flour 3 c. sugar 5 tsp. baking soda 2 tsp. salt 1 c. oil 4 eggs, beaten 1 qt. buttermilk 2 tsp. cinnamon 2-3 tsp. vanilla 1 c. chopped nuts (optional) --Mix dry ingredients, including nuts in a LARGE bowl. Add oil and buttermilk to eggs in a separate bowl; add vanilla. Add liquid mix to dry ingredients. Mix well, until just blended. Store in tightly covered container in fridge for up to 6 weeks. To bake: fill muffin cups half full. Bake at 400 degrees for 15-25 minutes. Makes 6 dozen large or 12 dozen small. | 24

27: Poppy Seed Bread -Sift together: 3 c. flour, 1 1/2 tsp. salt, and 1 1/2 tsp. baking powder. -Mix together: 2 1/4 c. sugar, 1 1/8 c. oil, 3 eggs, 1 1/2 c. milk, 1 1/2 Tbsp. poppy seeds, 1 1/2 tsp. each almond, butter, and vanilla flavorings. -Add dry ingredients and beat well- 5 min. Grease and flour 2 loaf pans and bake at 325 degrees 45-60 min. or till done. Glaze: Boil 1/2 c. orange juice, 3/4 c. powdered sugar, and 1/2 tsp. each almond, butter, and vanilla flavorings. While bread is hot, poke holes in it with toothpick and pour glaze over bread. Let cool 5-8 min. and remove from pan. | 25

28: Starter for Sourdough Bread 1 pkg. yeast 1 1/2 c. warm water-divided 1/3 c. sugar 3 Tbsp. instant potato flakes --Dissolve yeast in 1/2 c. warm water in medium bowl. Stir in 1 c. warm water, sugar, and instant potato flakes. Let mixture set out all day, then refrigerate for 5-10 days. Remove from fridge and feed. The next morning you will be ready to bake bread using recipe on following page. Feeder: Before you bake bread, feed starter with: 1 c. warm water, 1/4 c. sugar, 3 Tbsp. instant potato flakes. Let set at room temperature 10-12 hrs. | 26

29: Sourdough Bread 1 c. starter 1/4 c. sugar 1/4 c. oil 1 1/2 tsp. salt 1 1/3 c. warm water 4 c. flour (2 c. can be whole wheat flour) 1 pkg. yeast --Add yeast to water. Place starter in bowl. Add sugar, oil, salt, water, and flour (1 cup at a time, stirring after each cup). Turn on floured board and knead well. Grease bowl vegetable oil. Put dough in bowl and rub around to grease one side of dough. Turn dough over so oil side is up. Cover with plastic wrap and let rise till over top of bowl, appx. 2-3 hrs. Punch down and knead on floured board for 1 min. Divide into 3 loaves and let rise. Bake for 25-30 min. at 325 degrees. | 27

30: Corn Bread 1 c. yellow cornmeal 1 c. sifted flour 1/4 c. sugar 1/2 tsp. salt 4 tsp. baking powder 1 egg 1 c. milk 1/4 c. oil --Mix all together, place in loaf pan and bake at 325 degrees for 25 min. | Banana Bread 1/2 c. shortening 2 c. flour 1 c. sugar 1/2 tsp. salt 2 tsp. baking soda 2 eggs 1/2 c. buttermilk 1 c. bananas (ripe and mashed) 1 c. nuts --Cream Crisco and sugar together, add eggs. Add dry ingredients, then milk. Add bananas and nuts last. Bake at 350 degrees for 1 hour. | 28

31: Sausage Soufflé 1 lb. sausage 8 oz. cheddar cheese 6 eggs 1 tsp. dry mustard 1 tsp. salt 2 c. milk 6 slices bread without crust, diced -- Brown sausage and cool. Beat eggs. Mix with milk, mustard, salt, bread, cheese, and sausage. Grease pan. Refrigerate overnight. Bake at 350 degrees for 20 min. covered; uncover and bake for 10 minutes. | Monkey Bread 18-24 frozen dinner rolls Pecan chips 1 large box vanilla pudding mix (not instant) 1 stick butter 3/4 c. brown sugar 1 Tbsp. cinnamon --Grease bundt pan and sprinkle pecan chips in bottom. Place rolls on top of the pecans. Sprinkle with pudding mix. Melt butter and brown sugar. Add cinnamon. Pour over rolls. Cover with saran wrap and allow to rise in refrigerator overnight. Bake at 350 degrees for 20-25 min. | 29

32: Boston Brown Bread (Date Bread) 2 c. boiling water 2 c. raisins 2 tsp. baking soda --Boil these three ingredients for 2 min., then set aside to cool. 2 c. sugar 1/2 c. shortening 2 eggs (unbeaten) --Add to raisin mixture. 1/4 c. flour 1/2 tsp. salt 1 tsp. vanilla 1 c. nuts --Add dry ingredients to other mixture. Fill loaf pans just over half full. Place on cookie sheet. Bake 50 min. at 300 degrees. When cool, wrap in foil and freeze. | 30

33: Scrapple (Farmer's Breakfast) 1/2 lb. sausage 2 Tbsp. oil 6-7 potatoes, peeled and diced 6 eggs Salt and pepper 1 tsp. water 8 oz. shredded Cheddar cheese --Brown sausage in skillet and drain. Add oil and potatoes to electric skillet and cook till brown and tender. Add sausage in and mix. In a separate bowl. add eggs, salt and pepper, and water. Beat egg mixture. Reduce skillet to medium-low heat. Pour eggs over top. Cover and check until eggs are cooked through. Sprinkle cheddar cheese over top. Replace lid and let cheese melt, about 5-7 min. | 31

34: Overnight Buttermilk Coffee Cake Cake: 2 c. sifted flour 1/2 tsp. salt 1 tsp. baking soda 1 c. sugar 1/2 tsp. cinnamon 1 tsp. baking powder 3/4 c. brown sugar 2/3 c. shortening 2 eggs, beaten 1 c. buttermilk Topping: 1/2 c. brown sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/3 c. chopped nuts --Mix dry ingredients together thoroughly. Cut in shortening; add eggs and buttermilk and mix well. Pour into 13x9" pan. Mix topping ingredients together and sprinkle over batter. Cover cake with foil and refrigerate overnight. Bake at 325 degrees for 30 min. Top with glaze. | Glaze 1 c. powdered sugar 2 Tbsp. heated milk 2 Tbsp. butter 1 tsp. vanilla --Heat butter and milk together and add sugar. Beat until smooth. Add vanilla. Pour over cake while still warm | 32

35: Zucchini Bread 3 c. flour 1/2 tsp. salt 2 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. baking powder 3 beaten eggs 2 tsp. vanilla 2 c. sugar 2 c. shredded zucchini 1 c. vegetable oil 1-8 oz. can crushed pineapple, drained 3/4 c. nuts --Mix flour, salt, baking soda, baking powder, and cinnamon together and set aside. Mix remaining ingredients and combine with flour mixture. Bake in 2 loaf pans at 350 degrees for 1 hour. | Belgian Waffles 1 pkg. dry yeast 2 c. lukewarm milk 4 eggs- separated 1 tsp. vanilla 2 1/1 c. flour 1 Tbsp. sugar 1/2 c. melted butter 1/2 tsp. salt --Sprinkle yeast over warm milk and stir. Beat egg yolks and add to yeast mixture along with vanilla. Sift together dry ingredients and add to wet ingredients. Stir in melted butter and mix well. Beat egg whites till stiff. Carefully fold into batter. Let stand in warm place 45 min. or till doubled in bulk. Stir. Cook on Belgian waffle iron and top with fruit or syrup. | 33

36: Main Dish | 34

37: Cashew Chicken and Oyster Sauce 10 chicken breasts or one whole chicken 1 Tbsp salt 1 1/2 Tbsp. sugar 1 1/4 c. vinegar 1/4 c. soy sauce 2 1/2 tsp. ginger 2 1/2 tsp. garlic salt 1 Tbsp. monosodium glutamate (MSG) Flour Salt and Pepper 10 eggs, beaten (can use less) Small amount milk 2/3 c. cooking oil 2 1/2 c. cashews 1 1/2 c. green onion tops -- Cut chicken into small bite-sized pieces. Marinate in salt, sugar, vinegar, soy sauce, ginger, garlic salt, and MSG for at least 30 minutes before cooking. Dip chicken in flour, salt, and pepper, mixture Let stand 15 min. Put chicken in egg/milk mixture and let stand 10 min. Dip in flour again; fry until golden brown. Garnish with cashews and onion tops. Oyster Sauce: 6 chicken bouillon cubes, 3 c. water, 6 Tbsp. cornstarch plus 3/4 c. water, 6 tsp. sugar, 3 tsp. oyster flavor sauce. Combine ingredients over heat, or over chicken. | 35

38: Chicken Pockets 1 3 oz. pkg cream cheese-softened 3 Tbsp. butter-softened, divided 2 c. diced cooked chicken 1 Tbsp. chopped onion 3 small green onions 2 Tbsp. milk 1-8 oz. can crescent rolls 1/4 c. crushed bread crumbs or crackers Salt, pepper, seasonings (Creole, Greek, garlic salt) to taste --Combine cream cheese and 2 Tbsp. butter in mixing bowl. Add chicken, onion, chives, salt, pepper, seasonings, and milk. Blend with mixer and set aside. Separate crescent rolls into 4 rectangles and press seams together tightly. Fill with 1/4 of chicken mixture. Pull up corners and twist dough tightly. Pinch all seams closed. Melt remaining 1 Tbsp. butter and brush over dough. Sprinkle bread or cracker crumbs over top. Bake on ungreased cookie sheet at 350 degrees for 25 min. or till golden-brown. | 36

39: Chicken Salad Boil 4-5 chicken breasts in water with 2 chicken bouillon cubes until tender on medium heat- appx. 45 min. Let cool appx. 30 min. Cute into small chunks. Add 1/2 c. celery, 1/2 c. pecans, 1 tsp. minced onion, 1/2-1 c. halved grapes to chicken. Lightly salt and pepper. In a separate bowl, mix 3/4 c. Miracle Whip, 1 Tbsp. sour cream, 1 Tbsp. mayo, 1/2 tsp. sugar, salt, and pepper. Add to chicken mixture and mix till coated well. Let set overnight. Add more Miracle Whip if needed. | Marinade for Chicken or Steak 1/2 bottle Wishbone Italian dressing 1/2 pkg. Lipton onion soup mix 1 Tbsp. or more soy sauce Splash lemon juice --Mix all together and marinate meat overnight. Note: great for chicken quesedillas! | 37

40: Chow Mein 1 lb. diced pork or chicken 2 c. diced celery 1 tsp. salt 2 Tbsp. cornstarch 2 Tbsp. soy sauce 1/3 c. oil 2 c. chow mein noodles 2 c. water, or meat stock 1/2 c. diced onion 2 c. canned bean sprouts --Fry meat for 5 min. in fat. Add water or stock, cover, and simmer until meat is tender. Add celery and onion; simmer 10 min. Moisten cornstarch in a little water; add to first mixture. Add bean sprouts and soy sauce. Season to taste. Heat thoroughly. Serve over rice with crunchy noodles on top. | Roast Flour all sides of the roast and season with Season-All. Brown on all sides in skillet with a little bit of oil. While cooking, put 2 c. water, 1 envelope of McCormick's brown gravy mix, 1/2 envelope Lipton onion soup mix, 1/2 c. red wine, and Season-All in baking dish. Bake at 325 degrees for 3-3 1/2 hrs. | 38

41: Grandma Sweetie Pie's Tuna Roll 1 Bisquick biscuit recipe 1 can cream of mushroom soup 3/4 can water 1/4 c. cubed Velveeta Sauce: 3 Tbsp. butter, melted 3 Tbsp. flour 1 3/4 c. milk Salt and Pepper 1 can tuna, drained 1/4 c. Velveeta, cubed --Make sauce by whisking butter and flour together in saucepan. Add milk and seasonings. Add can of tuna and Velveeta. Cook till thick and let cool. Flour board and make a rectangle with biscuit dough 1/3”-1/2” thick. Place tuna mixture on top of biscuit and roll up. Slice and put in pan. Bake at 350 degrees for 30 minutes. Mix soup, water, and cheese together in saucepan until cheese is melted. Pour over tuna roll. | 39

42: Broccoli Rice Casserole 1 1/2 c. instant rice 1/2 small jar Cheese Whiz 1 1/2 c. water 1 can cream of mushroom soup 1/2 c. onion 1 pkg. frozen broccoli 2/3 stick of butter 1/2 c. chopped celery Grated cheddar cheese Salt to taste --Cook rice in salted water according to pkg. instructions. Sauté celery and onion in butter. Cook broccoli. Combine all ingredients into casserole dish and top with grated cheddar cheese. Bake at 350 degrees for 30 minutes. | 40

43: Crispy Baked Chicken 1 tsp. garlic salt 1 tsp. celery salt 1 tsp. onion salt 1-8 oz. carton sour cream 4 chicken breast halves Pepperidge Farm seasoned stuffing mix 1/2 stick butter --Mix sour cream with garlic, celery, and onion salt. Coat chicken breast halves and soak for 24 hours in refrigerator. Roll in stuffing mix to coat. Melt butter and drizzle over chicken. Cover with foil and bake 1 hr. at 350 degrees. Uncover and bake 30 min. more. | 41

44: Desserts | 42

45: Best Ever Chocolate Cake 1/2 c. cocoa 2 c. sugar 2 c. flour 2 1/2 tsp. baking soda 1/2 tsp. salt 1 c. oil 1 c. buttermilk 2 eggs 1 c. boiling water 1 Tbsp. vanilla --Sift dry ingredients together. Mix buttermilk, oil, and eggs together in a bowl. Add to dry ingredients and mix well. Add boiling water and vanilla, mix well. Line the bottom of two 9" round cake pans with parchment paper and spray sides of pan with cooking spray. Pour batter into pans and bake at 325 degrees for about 25 min. or till done. Cool cake for 5 min. in pan then place parchment paper on a plate and flip cake out on plate to cool completely before frosting. | Chocolate Frosting 6 Tbsp. butter/oleo, softened 1/2 c. cocoa 4 c. powdered sugar 6 Tbsp. milk 1 tsp. vanilla --Place all ingredients in a bowl and beat together with electric mixer until creamy. Add extra milk as needed to get spreading consistency. | 43

46: Toffee 1 c. butter or margarine 1 Tbsp. light corn syrup 1 c. coarsely chopped almonds, toasted 1 c. finely chopped almonds, toasted 1 1/2 c. sugar 3 Tbsp. water 4-4 1/2 oz. bars of milk chocolate melted, or equivalent --Melt butter in heavy 2 qt. sauce pan. Add sugar, syrup, and water. Cook, stirring often to hard crack stage (300 degrees). Watch carefully after 280 degrees. Quickly stir in the coarse nuts and spread in a well greased 13x9” pan. Cool. Spread top with melted chocolate and sprinkle with the finely chopped nuts. Break into pieces. | 44

47: Turtle Cake 1 German chocolate cake mix 1/2 c. evaporated milk 3/4 c. melted butter 1-14 oz. pkg. caramels 1/2 c. evaporated milk 1 1/2 c. chopped pecans 1 c. chocolate chips (6 oz. pkg.) --Mix first three ingredients together. Pour half of batter into greased and floured 13x9” pan. Bake for only 5 min. at 350 degrees. Cake will be puffy and gooey. While letting cake cool, unwrap caramels and mix them with canned milk over low heat. Once melted, drizzle over gooey cake and add nuts and chocolate chips. Dot remaining half of batter of the top and return to oven. Bake at 350 degrees for 20 min. Do not over bake. | 45

48: Apple Dapple Cake 3 eggs 2 c. brown sugar 1 c. oil 1 c. flour 1 tsp. cinnamon 1 tsp. salt 1 tsp. soda 1 c. coconut 1 c. chopped nuts 2 tsp. vanilla 3 c. diced raw apple --Combine eggs, brown sugar, and oil; then add the flour, cinnamon, salt, and soda. Mix until thick and add remaining ingredients-mix well. Bake at 350 degrees for 30 min. --Frosting: 6 oz. cream cheese, 1 stick butter, 1 Tbsp. cream or milk, 4 c. powdered sugar. Beat cream cheese, butter, milk, and a little vanilla until soft. Add powdered sugar and beat until proper consistency. | Neiman Markup Cake Cake: 1 box Duncan Hines yellow cake mix 1 stick oleo (melted or softened) 2 eggs Frosting: 1 box powdered sugar 1 stick oleo 8 oz. cream cheese 2 eggs Shredded coconut --Mix cake mix and spread over bottom of 9x13" pan. Spread frosting mix over first layer. Bake at 350 degrees for 45-50 min. Sprinkle coconut over top for the last 10 min. of baking time. | 46

49: Pecan Tassies Let one 3 oz. pkg. cream cheese and 1/2 c. butter soften; blend together. Stir in 1 c. sifted flour. Chill 1 hr. Shape into 2 dozen 1” balls; place in ungreased muffin pans and press dough against bottom and sides. Beat together 1 egg, 3/4 c. brown sugar, 1 Tbsp. melted butter, 1 tsp. vanilla, and a dash of salt until smooth. Divide 1/3 c. coarsely broken pecans among tarts; add egg mixture. Top with 1/3 c. coarsely broken pecans. Bake at 325 degrees for 25 min. or till filling is set. Cool; remove from pans. Makes 2 dozen. | Lemon Dream Bars Cut 1/2 c. butter into 1 1/2 c. sifted flour plus 3 Tbsp. sugar. Press into greased 13x9” pan. Bake at 350 degrees for 15-20 min. In a mixing bowl, combine 3 beaten eggs, 3/4 c. firmly packed brown sugar, 1+ c. coconut, 1/2 tsp. salt, 3/4 c. nuts, 1/4 tsp. baking powder, 1 tsp. vanilla. Spread over dough. Bake at 350 degrees for 25-30 min. Cool 15 min. --Frosting: 3 tsp. grated lemon rind, 3 Tbsp. lemon juice, 1 1/2 c. sifted powdered sugar. Mix until smooth and add 1/2 tsp. vanilla and 1 tsp. butter. Frost immediately after cooling. | 47

50: Apple Cake 1 1/2 c. oil 2 c. sugar 3 eggs 1 tsp. vanilla 3 c. flour 1 tsp. cinnamon 1 tsp. salt 1 tsp. baking soda 2 1/2 c. peeled, grated apples 1/2 c. nuts 1/2 c. coconut --Mix first four ingredients together on low speed. Sift dry ingredients together. Combine all together and mix well. Add to large bundt pan. Bake at 350 degrees for 45 min. | 48

51: Fudge 3/4 c. margarine 3 c. sugar 2/3 c. evaporated milk 1 jar marshmallow cream 1 pkg. 60% Ghirardelli chips 1 tsp. vanilla 1 c. chopped English walnuts --Cook margarine, sugar, milk until 234 degrees, appx. 7 min. Pour over cream and chocolate chips. Add vanilla and nuts. Spread in greased 13x9" pan. Let cool. | Sandy's White Texas Cake Cream together: 2 c. sugar 1/2 c. Crisco Add: 2 egg whites, 1 3/4 c. buttermilk, 1 tsp. vanilla, 1/2 tsp. almond 1/4 tsp. salt, 1 3/4 c. flour, 1 tsp. baking soda --Bake in 10x15” pan at 350 degrees for 25 min. Icing: Bring to boil 1 stick butter and 1/4 c. buttermilk. Add 1 c. coconut, 1/2 c. nuts, 1 tsp. vanilla, 1 box powdered sugar (appx. 4 c.). Cool 5 min. then ice. | 49

52: Pina Colada Cake 1 pkg. white cake mix 1/4 c. oil 1 1/2 c. water 2 eggs 2 c. coconut ( 1 cup for cake mix) 1-15 oz. can cream of coconut 1-13 oz container Cool Whip 1 can crushed pineapple, drained --Pour oil in a 13 x 9" pan, make sure sides of pan are greased. Pour in dry cake mix. Add water, eggs, 1 c. coconut, and pineapple. Stir well. Batter will be lumpy and thin. Bake at 350 degrees for 30 min. While hot, poke cake full of holes and pour cream of coconut over top. Cool for 1 hour in refrigerator. Ice with Cool Whip and 1 c. coconut. Keep refrigerated. | 50

53: Pecan Pie 3 eggs, beaten 1/4 c. melted butter 3/4 c. brown sugar 1 c. corn syrup 1 tsp. vanilla 1 c. or more pecans Light dash of salt --Beat eggs first. Add remaining ingredients in mixer and beat until foamy. Add pecans. Pour into pie shell. Bake at 350 degrees for 1 hour or until set. | 51

54: Pineapple Upside Down Cake --Prepare pan: Melt 1/3 c. butter in skillet or baking dish. Sprinkle 1/2 c. brown sugar evenly over butter in baking dish (8x8"). Arrange drained pineapple rings from can (reserving juice) over butter-sugar coating. --Cake batter: Beat 2 eggs until thick and lemon-colored, gradually beat in 2/3 c. sugar. Beat in all at once 6 Tbsp. juice from fruit and 1 tsp. vanilla. Sift together and beat in all at once: 1 c. flour, 1/3 tsp. baking powder, 1/4 tsp. salt. Beat all together and pour over fruit. Bake about 45 min. at 350 degrees. Turn upside down on platter but do not remove pan for a few min. (Note: Best if baked in cast iron skillet) | Hawaiian Chocolate Chip Cookies 1/2 c. sugar 1/2 c. butter 1 tsp. vanilla 1/2 c. coconut 1/4 tsp. salt 1 1/2 c. flour 1/2 tsp. baking soda 1 egg 1 c. chocolate chips 3/4 c. sliced almonds, chopped and toasted 1/2 c. packed brown sugar -- In mixing large bowl, combine sugars, butter, egg, and vanilla. Beat at medium speed until light and fluffy. Add flour, coconut, salt, and baking soda. Beat at low speed until soft dough forms. Stir in chocolate chips and nuts. Drop onto baking sheet by teaspoonfuls and bake at 325 degrees until lightly brown (8-10 min.). | 52

55: Classic Strawberry Shortcake 2-16 oz. containers fresh strawberries, quartered 3/4 c. sugar, divided 1/4 tsp. almond extract (optional) 1 c. whipping cream 2 Tbsp. sugar 2 3/4 c. flour 4 tsp. baking powder 3/4 c. cold butter, cut up 2 large eggs, lightly beaten 1-8 oz. container sour cream 1 tsp. vanilla extract --Combine strawberries, 1/2 c. sugar, and almond extract. Cover and let stand 2 hours. Beat whipping cream at medium speed until foamy; gradually add in 2 Tbsp. sugar and beat until soft peaks form. Cover and chill up to 2 hrs. Combine flour, remaining 1/4 c. sugar, and baking powder in bowl. Cut butter into mixture with pastry blender until crumbly. Whisk together eggs, sour cream, and vanilla until blended. Add to flour mixture and stir until just moistened. Drop dough with lightly greased 1/3 c. onto a lightly greased baking sheet. Bake at 450 degrees for 12-15 min., or until golden. Split shortcakes in half, horizontally. Spoon 1/2 c. berry mixture onto each shortcake and top with 1 Tbsp. of whipped cream. Serve with remaining whipped cream. | 53

56: Brussel Keks 1 c. lightly salted butter, room temperature 1/2 c. sugar 1/2 tsp. vanilla 2 c. flour 2 Tbsp. potato starch 1 large egg Red and green sugar --Beat butter in bowl until creamy. Add sugar, 1/4 c. at a time, beating well after each addition. Add egg and vanilla. Beat till light and fluffy. Mix in flour and potato starch. Cut dough in half. With lightly floured hands, on a lightly floured surface, roll each piece of dough into a cylinder, about 9" long and 1 1/2" in diameter. Sprinkle 2 Tbsp. colored sugar on a strip of wax paper and put cylinder of dough on it. Using paper, gently roll the dough to cover with sugar. Chill 6 hrs. or more. Can use Saran wrap to wrap dough. Slice dough thin and bake at 325 degrees for 6-7 min. Do not let dough get brown. | 54

57: Date Filled Cookies Dough: 3 1/2 c. flour 2 tsp. baking powder 1/2 tsp. salt 1 tsp. baking soda 1 1/2 c. sugar 1/2 c. shortening 1 egg, beaten 1/3 c. milk 1 tsp. vanilla Filling: 1/2 c. water 1/2 c. sugar 1 Tbsp. flour 2 Tbsp. lemon juice 1 c. raisins and dates, mixed 2 Tbsp. butter -- Mix dry dough ingredients together and cut in shortening. Add eggs, milk, and vanilla. Shape into ball and chill 30 min. Roll dough out 1/4" thick and cut with round cutter. For filling: Cook water, sugar, flour, and raisin/date mix in saucepan until thick. Add lemon juice and butter and cook 1 min. more. Put filling on one round cut-out of dough then top with another. Use fork dipped in flour and seal edges by pressing down. Poke hole in top with fork. Bake at 325 degrees for about 10-12 min. or until lightly brown. | Favorite! | 55

58: Rhubarb Bars Filling: 6 c. rhubarb finely chopped 1 c. sugar 1 Tbsp. grated orange zest 2 tsp. vanilla 3 Tbsp. cornstarch 1/4 c. water --In large saucepan, combine rhubarb, sugar, orange zest, and vanilla. Bring to boil over medium-high heat, and cook 4 min., stirring frequently. Dissolve cornstarch in water and add to rhubarb mixture. Cook 1 min. or until thickened, stirring constantly. Set aside. Crumb Mixture: 1 1/2 c. flour 1 1/2 c. quick cooking oats 3/4 c. packed brown sugar 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 c. chopped pecans 3/4 c. butter -- In large bowl, mix flour, oats, brown sugar, salt, cinnamon, and pecans. Cut in butter until crumbly. Place about 3 1/2 c. of crumb mixture in greased 13x9” pan and press lightly to form even layer. Pour in rhubarb mixture. Spread remaining crumb mixture over the top. Bake at 350 degrees for 30-40 min. Cut into bars. | 56

59: Chocolate Streusel Bars 1 3/4 c. sifted flour 1 -8 oz. pkg. cream cheese, softened 1 1/2 c. confectioner's sugar 1 -14 oz. can Eagle brand sweetened condensed milk 1/2 c. unsweetened cocoa 1 egg 1 c. cold margarine 2 tsp. vanilla 1/2 c. chopped walnuts --In large bowl, combine flour, sugar, and cocoa. Cut in margarine until crumbly. Reserving 2 c. of the crumb mixture, press remainder into bottom of a 13x9” baking pan. Bake 15 minutes at 350 degrees. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand milk till smooth. Add egg and vanilla and mix well. Pour over prepared crust. Combine nuts with reserved crumb mixture and sprinkle evenly over cream cheese mixture. Bake 25 minutes at 350 degrees, or until fluffy. Cool, then chill. Cut into bars and store in refrigerator. | 57

60: Honey Spice Cookies 1 1/2 c. shortening 1 c. brown sugar 1/2 c. honey 4 Tbsp. milk 4 tsp. baking soda 1 1/2 tsp. nutmeg 1 c. sugar 2 eggs 2 Tbsp. vanilla 5 c. flour 1 tsp. salt 2 tsp. cinnamon --Cream shortening and sugar. Blend in eggs, honey, milk,and vanilla. Sift together dry ingredients and add to liquid ingredients. Mix well. Chill about 2 hrs. Roll into balls. Dip in milk, then sugar. Place sugar side upon ungreased cookie sheet. Bake at 350 degrees for 8-10 min or until lightly brown. | Grandma Hendrick's Buttermilk Pie 2 1/2 c. buttermilk 1 c. flour 1 c. sugar Butter Cinnamon --Pour buttermilk into a pre-made pie crust. Sift flour into center of pie crust and blend slowly with a knife in a back and forth motion, being careful not to beat. Pour sugar over filling with hand. Dot generously with 4-5 small pieces of butter. Sprinkle with cinnamon. Bake at 400 degrees for 50-60 minutes. Check at 45 minutes. When finished, pie should be soft. Cool to set completely | 58

61: Ghirardelli Double Chocolate Chip Cookies 1 bag Ghirardelli semi-sweet chocolate chips 1 bag Ghirardelli 60% cocoa bittersweet chocolate chips 6 Tbsp. unsalted butter 3 eggs 1 c. sugar 1/3 c. flour 1/2 tsp. baking powder 1 c. chopped walnuts --In double broiler, melt bittersweet chocolate chips and butter. In large bowl, mix eggs and sugar with whisk or electric mixer till thick. Stir into chocolate mixture. Stir flour and baking powder together. Add to chocolate. Remove chocolate from heat for appx. 3-5 min. Gently mix in semi-sweet chocolate chips and walnuts. Spread plastic wrap on counter and spoon 1/2 batter onto wrap and use wrap to roll batter into a log about 12" long and 2" diameter. Wrap tightly. Repeat with remaining half of batter. Refrigerate at least 1 hr., but longer is better. Unwrap dough and slice into 3/4" thick pieces and place on ungreased, parchment lined cookie sheets. Bake 10-13 min. at 375 degrees. | 59

62: Cream Cheese Sugar Cookies 1 c. sugar 1/2 tsp. salt 1 c. butter softened 3 oz. pkg. cream cheese, softened 1/2 tsp. almond extract 1/2 tsp. vanilla 1 egg yolk (reserve white) 2 3/4 c. Flour --In large bowl combine all ingredients except flour and blend well. Stir in flour and chill 1 hr. On lightly floured surface, roll out dough, 1/3 at a time to 1/8" thickness. Cut into desired pieces with lightly floured cookie cutters. Place 1 in. apart on ungreased cookie sheets. Bake 7-10 min. or until golden brown. Cool cookies and use frosting to decorate or brush with corn syrup and sprinkle with colored sugar. | 60

63: Mom, Thank you for sharing your wonderful recipes with us. Lots of fun memories have come from cooking these recipes together or enjoying them as a family! We love you!

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