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Tried and True Recipes
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10 Minute Pork Chop and Potatoe Dinner


Ingredients

5 or 6 pork chops
5 or 6 medium potatoes
good quality oil
salt and pepper and garlic powder, or pepper and garlic salt

Procedure

I made this up when in a hurry as survivor was starting in 10 minutes.  Got in oven in that short a time!  I brought my timer with me and turned the chops half way through as well as switching the dishes in the oven.
 
Put pork-chops (maybe 3/4 inch thick) on cookie sheet, sprinkle with garlic powder, salt and pepper on both sides.
 
Cut potatoes with skin on, in half lengthwise (I used these awesome "Klondyke Rose" gourmet potatoes that I got on sale).  Put cut side down in shallow casserole.  Pour some good oil on (I used sunflower), rub oil all over potatoes, sprinkle with salt and pepper.  Put both taters and chops in 350 convection oven (375 regular).  One dish/cookie sheet underneath the other.  (Switch them around half way through cooking time.) Roast for about 45 mins for chops and about 50 mins for taters.  Do not overcook chops.  Regular oven may take longer than convection and thicker chops will take longer.
 
It was a really good dinner and really took 10 mins to get ready.  Do veggies in microwave or some carrots alongside potatoes.   I forgot the veggies that night!

Serving Information

  • Serves: 5
  • Fat: g
  • Calories:

Apple Sour Cream Muffins


Ingredients

I feel good because I always want to use up sour cream that I've let go past the expiry date to make muffins but never do, but tonight I did.  They turned out great. I love www.cooks.com !  Here is the recipe. 
 
APPLE MUFFINS  

2 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 c. brown sugar
1/2 c. butter
2 eggs
1 c. sour cream
3 peeled, cored, shredded Rome Beauty Apples (or Golden Delicious Apples)
1/2 c. chopped walnuts

Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a bowl and toss lightly with a fork. In a medium bowl, cream brown sugar and butter. Beat in eggs, one at a time. Stir in half the flour mixture, then half the sour cream; repeat. Stir in apples and walnuts. Spoon into 16 buttered muffin cups and bake at 400 degrees for 20 minutes.


 

I love the way that copied!  like a recipe card!  I used half whole wheat flour.  Also I did not shred all the apple (shredded on same side as I shred cheese, so not finely shredded) I cut some in dice.  So you have a few chunks.  I will see if Ben likes it that way; if not I will shred all of it next time.  They smell really nice.  I did not have cloves or they would have smelled even nicer!  The nutmeg smells so Christmasy. 

Procedure

Serving Information

  • Serves: 16
  • Fat: g
  • Calories:

Arizona Chicken Crockpot


Ingredients

This is really good!  I was surprised because I don't like many of the ingredients but Scott made me try it andI ate 3 tortillas :-)


4 boneless chicken breasts
1 large onion, chopped
1/2 lb shredded Cheddar cheese
1 can undiluted cream of chicken soup
pinch of garlic salt
1 teaspoon chili powder
1 small chile pepper, chopped
pepper to taste
1 can undiluted cream of mushroom soup
1 can Ro-tel tomatoes

Procedure

Lightly brown chicken breasts.
Cut into bite sized pieces.
Place chicken in the bottom of your slow cooker.
Add onion, Cheddar cheese, and cream of chicken soup.
Sprinkle with garlic salt, chili powder, pepper and chile.
Add cream of mushroom soup and tomatoes.
Cover and cook on low for 7 - 9 hours or on high for 4 to 6 hours.
 
The original recipe said to serve with tortilla chips and sour cream but we served it on soft tortillas and it was awesome.
 
I also thickened it w/cornstarch at the end and left it uncovered on high for about 30-60 min before serving (I don't like things too runny)

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Banana Chocolate Chip Muffins (Healthy)


Ingredients

FROM A WEBSITE BUT ALTERED BY SERENE:
 
1 1/4 cups flour
1 1/4 cups whole wheat flour
2 tsp baking powder
3/4 tsp salt
1/2 cup organic sugar
1/2 cup or less of chocolate chips
1 cup mashed bananas (I throw ripe ones in the freezer whole and use for baking - 2 makes one cup)
1 egg, beaten
1/3 cup oil or melted butter
 
 

Procedure

Mix wet ingredients.  Mix wet ingredients in a separate bowl.  Mix wet into dry stirring as little as possible.  Bake at 400 for 15 minutes or a bit longer if needed.  15 minutes was fine in my oven. Kids and husband really liked.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Barbecued Beef Brisket


Ingredients

RUB

1 tsp salt

1 tsp chili powder

½ tsp garlic powder

¼ tsp onion powder

¼ tsp celery seed

¼ tsp pepper

2-1/2 lb brisket (I didn’t trim mine because it was frozen)

SAUCE

¼ C ketchup

<DIR> <DIR>

¼ C chili sauce ?I made some using 1/3 small can chopped green chiles, extra onion powder, extra chili powder, extra garlic powder, extra ketchup, little bit of taco sauce (I think that’s all)

</DIR></DIR>

¼ C packed brown sugar

2 Tbsp cider vinegar

2 Tbsp Worcestershire sauce

½ tsp ground mustard

Procedure

Combine the first six ingredients and rub into brisket

Combine sauce ingredients ?pour half over brisket; set remaining sauce aside

Cook on high 4-5 hours or until meat is tender (I cooked for 5 on high and 5 on low)

Serve with reserved sauce reheated and drizzled over meat

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Beef and Rice Fiesta (Scott's fav childhood dish)


Ingredients

Beef and Rice Fiesta

1-1/2 C water

1 can golden mushroom soup

1 7 oz can whole kernel corn

1 tsp salt

1 tsp chili powder

1-1/2 C minute rice

1 med. tomato cut in eighths

1 green pepper, cut in strips

1 med onion, sliced

1 lb ground beef

Procedure

Brown the beef in skillet

Add the sliced onion and cook over medium heat until tender.

Add water, soup, corn, salt, and chili powder.

Bring to a boil.

Mix in rice.

Add tomato and green pepper.

Cover and simmer for 8 minutes.

Fluff with fork.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Bourbon, Honey Garlic (Food Court) Chicken


Ingredients

If you make it spicier and put whiskey in it you can call it Bourbon chicken.  If you leave out the whisky and keep it sweeter call it Honey garlic.
 
Some chicken thighs (at least 8)
Good soy sauce like Kikoman(1/4 cup or a little less)
Honey  (1/4 cup or more)
Brown sugar  (2 tbsp)
Ketchup (2 tbsp)
Corn starch (1 tbsp)
water (1 cup)
pepper, hot sauce, vinegar (dash of spices and 2 tsp vinegar)
garlic powder or fresh garlic to taste
whiskey (optional) or bourbon (I think bourbon is kind of like whiskey) (2 tbsp)
Onion soup mix (about 1 tbsp)

Procedure

Cut thighs up in chunks.  Fry in oil Sprinkle garlic and pepper on.  Cook until almost done (stir fry medium high heat).
 
Mix cornstarch with water and all other ingredients in a bowl.  Add to chicken.  Cook until done with lid on at end to ensure chicken is cooked.  If too thick add more water, if too thin add more corn starch mixed with water and/or soy sauce if needs more soy sauce.
 
Serve over rice with veggies on the side or mixed in.
 
I just added enough hot sauce to make it tastier but not hot as the kids and dh don't like that.

Serving Information

  • Serves: 4
  • Fat: g
  • Calories:

Chicken in Sour Cream Sauce


Ingredients


Quick Cooking Jan/Feb 2002
Page 53

1 1/2 t. salt
1/4 t. pepper
1/4 t. paprika
1/4 t. lemon-pepper seasoning
6 bone-in chicken breast halves, skin removed.
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 c. (8 oz) sour cream
1/2 c. chicken broth
1/2 lb. fresh mushrooms, sliced

Procedure

Combine the first four ingredients; rub over chicken.

Place in a slow cooker.

In a bowl, combine the soup, sour cream, and broth; stir in mushrooms.

Pour over chicken.

Cover and cook on low for 6-8 hours or until chicken juices run clear.

Thicken the sauce w/cornstarch at the end if desired.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Chicken Noodle Soup (Joni's)


Ingredients

Chicken Noodle Soup

INGREDIENTS

2 cup sliced and chopped carrots (I do super thin)

1 tablespoon olive oil

½-1 pound chopped raw chicken breast

1/2 cup chopped onion

little minced garlic

1/2 cup chopped celery

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

4C chicken broth

4C bouillon

about 1/2 lb whole wheat spaghetti noodles, broken into small pieces (or less if you don't like soup with lots of noodles)

pepper to taste

Procedure

Single batch of this about half fills my stockpot?nbsp; BTW This makes a very thick soup so if you like it thinner put in less noodles or more broth...

 

DIRECTIONS

Boil carrots in some broth, then simmer to soften.Remove carrots but do not discard broth.

In a large skillet over medium heat, heat oil.

Place chicken in skillet ?sprinkle about half the spices on it.

Cook the chicken until it starts to get opaque.  It may help to cover the skillet.

Add veggies.

Sprinkle spices over all

Cook about 5 minutes more minutes, more if you want the onion and celery softer. 

Pour in broth and bouillon (including broth from carrots) and stir in noodles and pepper.

Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Chicken, the best fried


Ingredients

From Cooks.com  - says it is the best fried chicken
 
FRIED CHICKEN (LIKE KFC)  

2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces

Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead.

Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.

In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.

In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.

Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.

Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.

Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).

Pressure Fryer:

If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).

Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.

Regular Deep Frying:

Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.

TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!

Submitted by: CM

Procedure

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Chocolate Mint Mousse


Ingredients

3 oz bittersweet chocolate<o:p></o:p>

3 oz milk chocolate<o:p></o:p>

11/2 cups whipping cream<o:p></o:p>

4 egg yolks<o:p></o:p>

3 tbs sugar<o:p></o:p>

Pinch salt<o:p></o:p>

2 tbs crème de menthe liquer<o:p></o:p>

Procedure

 In heatproof bowl over saucepan of hot (not boiling) water, milt chocolates, stirring occasionally. Set aside<o:p></o:p>

<o:p> </o:p>In small saucepan, heat ½ cup of the cream over med-high heat just until tiny bubbles form around edge of pan.<o:p></o:p>

<o:p> </o:p>Meanwhile, in separate heatproof bowl, whisk yolks, sugar and salt; slowly whisk in hot cream. Place bowl over saucepan of gently simmering water; cook, stirring until custard is 160F and thick enough to coat back of spoon, 5 mins. Remove from heat.<o:p></o:p>

<o:p> </o:p>Add choclate mixture and crème de menthe; whisk until combined. Place lastic wrap directly on surface and let cool.<o:p></o:p>

<o:p> </o:p>In separate bowl, whip reminaing cream; fold ¼ into chocolate mixture. Fold in remaining whipped cream. Spoon into dessert cups (8 servings) Cover and refrigerate for 4 hrs (until firm.)<o:p></o:p>

Serving Information

  • Serves: 8
  • Fat: 500.0 g
  • Calories: 10000000

Crockpot Apple Brown Betty


Ingredients

4 cups small bread cubes (I used the cheapest white bread I could find and cut off the crusts)
1/2 cup butter, melted (I had to use margarine but it was good anyway)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
3/4 cup brown sugar (I used dark)
4 cups apples, peeled and chopped (I used gala)

Procedure

  1. Combine bread cubes with butter, cinnamon, nutmeg, salt and brown sugar.
  2. Alternate layers of bread mixture with apples in crockpot,starting with
    bread mixture. (It was only 2 layers)
  3. Cover and cook on high for 1 1/2 to 2 1/2 hours or until
    apples are tender. (OOPS!! - no wonder the apples were a tiny bit crunchy - I cooked it on LOW for 1-1/2 hours after refrigerating it for 4 hours and then setting it out on the counter for 1/2 hour before turning the crockpot on - I just told Scott that and he said don't change it to HIGH- he loved it the way it was)

Serve warm with cream, hard sauce or ice cream. (I served it with French Vanilla ice cream)

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Crockpot Chicken Barbecue


Ingredients

I like this for big parties because you can use cheap chicken and it still tastes really good.

1-2 lb chicken

1 medium onion, minced

1 medium green pepper, chopped

2 can tomato soup

1/2 C ketchup

1 Tbsp white vinegar

1 Tbsp sugar

1 tsp salt

¼ tsp pepper

1 Tbsp Worcestershire sauce

Procedure

Lay chicken in bottom of crockpot.

Combine all other ingredients and pour on top.

Cook on low all day.

About an houror two before serving, open the pot and shred the chicken.

Whisk together 2 Tbsp cornstarch and 2 Tbsp cold water and add at the end ?

Transfer to a pot and boil on the stove to thicken OR turn crockpot to high, take lid off and let cook another hour or so (check on it reguarly).

Serve on rolls.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Crockpot Potato Soup


Ingredients

8 cups peeled, coarsely chopped russet potatoes
1 medium onion, finely chopped
1/2 pound bacon, cooked and torn up (Iused 12 strips of already cooked bacon - not sure how much that would have been uncooked)
3 regular-size cans of chicken broth (I used 5 chicken boullion cubes and 5-1/2 cups water and it wasn't salty enough so if you do that, add salt or another cube w/o any additional liquid - or you can just salt it like Scott & Erik did!)
1 can condensed cheddar cheese soup
8 oz. package cream cheese, softened

Procedure

Mix Potatoes, Onions, Bacon in 4 Qt. Crockpot.

Combine rest of ingredients in large bowl before pouring/stirring into crockpot.

Cook on LOW for 8 hours

Add about a cup of Potato Flakes to thicken soup.
 
(I didn't put it in 'til 11 AM so I cooked it on high for an hour or two at first to make sure it would be done around 5:30-6 - at around 5:45 I took the lid off, added the potato flakes, and then put it on high and boiled some of the liquid off to thicken it and it was nice and thick by 6:30)


Serving Information

  • Serves:
  • Fat: g
  • Calories:

Crockpot Ribs & Beans


Ingredients

2 28oz cans baked beans - your choice of kind (I used Bush's brown sugar and maple)

8 pork chops or4 thick cut chops (Or, cuz I didn't have chops - 8-10 country ribs)

1/2 cup brown sugar

1/2 c water

1/2 c Coca-Cola  (NOT diet!)

Procedure

1. Empty the 2 cans of beans into the crockpot.

2. Layer the chops/ribs on the top.

3. Sprinkle with brown sugar.

4. Mix water and coke and add the mixture on top of the chops/ribs

5. Cook on LOW for 8 hours / HIGH for 4 hours

Serving Information

  • Serves: 100
  • Fat: 0.0 g
  • Calories: 3

Dad’s Baked Beans


Ingredients

4 16 oz cans pork & beans or vegetarian beans (super cheap is fine)

1 8 oz can tomato sauce

1 large onion, chopped

1-1/2 Tbsp yellow mustard

1 Tbsp soy sauce

½ pound bacon, crispy and crumbled

½ C syrup or brown sugar

Procedure

Drain beans by cutting the top off and pressing it down into the tilted can.

Get rid of the white blob of soft fat at the top of thepork and beans (the pork).

Mix everything together.

Bake in a covered casserole dish at 400 degrees for 45 minutes or until onion bits become translucent.

Stir about halfway through.

I cook these ahead and reheat in the crockpot

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Dad’s Meatloaf


Ingredients

¾ lb ground beef

1 green pepper, diced

1 onion, diced

1 stalk of celery, chopped (optional)

1 egg

1 C tomato sauce (I use ketchup)

¾ sleeve saltines

Italian seasoning

Oregano

Garlic powder

Salt

Procedure

Preheat oven to 350.

Spray meatloaf pan with cooking spray.

Mix ground beef, egg, and tomato sauce in medium mixing bowl with your hands.

Add green pepper and onion.

Crumble crackers into mix.

Sprinkle seasonings liberally over entire mixture.

Spread into meatloaf pan and cover with aluminum foil.

Bake for 45 minutes, draining every 15 if you use fattier meat (I skip this step a lot)

Remove foil, drain, and brown for 15 minutes.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Dirt


Ingredients

1 20 oz pkg Oreos

1 8 oz pkg cream cheese

1 12 oz container Cool Whip

½ stick margarine

1 C powdered sugar

2 pkg instant vanilla pudding

3-1/2 C milk

Can use fat-free and low-fat varieties of everything above.

Procedure

Crush Oreos in food processor. Set aside.

Combine cream cheese, margarine, and powdered sugar.

Add pudding mix and milk ?beat until creamy.

Fold in Cool Whip. Set aside.

In large serving container, alternate layering cookies with pudding mixture, starting and ending with cookies.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Fish - Baked (cornmeal)


Ingredients

 

(from www.cooks.com)

BAKED FISH FILLETS

 

1 lb. fish fillets (cod, haddock or flounder)
1/4 c. milk
1/2 c. yellow cornmeal
1/8 tsp. pepper
1/8 tsp. paprika
1 tsp. oil or olive oil

Pat fish dry. Cut into serving pieces. Pour milk into a dish. Combine cornmeal, pepper and paprika in another dish. Dip fish into milk, then into cornmeal mixture. Place in a single layer into a baking pan coated with vegetable spray. Tuck under any thin edges Drizzle with oil. Bake uncovered at 450 degrees allowing 10 minutes cooking time per inch or until fish flakes when tested with a fork. Measure fish at thickest part to determine approximate baking time. Serve with stewed tomatoes on top.

Procedure

Serving Information

  • Serves:
  • Fat: g
  • Calories:

FUDGE SUNDAE PIE


Ingredients

 
Erik always requests this as his birthday cake but everyone else also gets excited when I make it - I like it even better once it sits out and the hot sauce melds with the cold ice cream.  It is a recipe from Rice Krispies from years ago that I found in a book called "Recipes from the Back of Boxes, Cans, and Jars."  I also triple the sauce - more sauce is even yummier...
 
1/4 c. corn syrup (I usually use light but had to use dark last time and it was still yummy, just a slightly different taste
2 tbsp. firmly packed brown sugar
3 tbsp. butter
2 1/2 c. Rice Krispies cereal
1/4 c. peanut butter (I triple this)
1/4 c. fudge sauce or ice cream (I usually use Mrs Richardson's but couldn't find it last time and used Dove - it was just as good) (I triple this)
3 tbsp. corn syrup (I triple this)
1 qt. vanilla ice cream

Procedure

 

1. Combine the 1/4 cup corn syrup, brown sugar, and butter in medium-size saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil. Remove from heat. Add Rice Krispies cereal, stirring until well coated. Press evenly in 9 inch pan to form crust.

2. Stir together peanut butter, fudge sauce and 3 tablespoons corn syrup. Spread half the peanut butter mixture over crust (this is the part I have trouble with - the Rice Krispies tend to try to lift up with your spatula while  you're spreading). Freeze until firm.

3. Allow ice cream to soften slightly. Spoon into frozen pie crust, spreading evenly. Freeze until firm. Let pie stand at room temperature about 10 minutes before cutting. Warm remaining peanut butter  hot fudge mixture and drizzle over top.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Grilled White Fish


Ingredients

1/2 cup tomato sauce
2 Tablespoons green onion, minced
1 tablespoon parsley, minced
1/2 teaspoon Worcestershiresauce
1/8 teaspoon pepper
1/8 teaspoon basil
Dash sugar
1/2 tablespoon vegetable oil
2 teaspoons lemon juice
1 1/2 pounds whitefish fillets, fresh or frozen

Procedure

Pre-heat broiler or grill. In a saucepan, combine tomato sauce, green oinion, parsley, Worcestershire sauce, pepper, basil and sugar. Cook and stir for 5 minutes. Mix oil and lemon juice; brush on fish. Grill fish 4 inches from the hear source for 5 minutes. Turn, baste with tomato mixture and continue cooking till fish flakes easily when tested with a fork. Allow 10 minutes total cooking time per inch of thickness, measured at the thickest part. Thoroughly heat remaining tomato mixture; serve with fish.

Serving Information

  • Serves: 6
  • Fat: 19.0 g
  • Calories: 239

Hamburger Rice (Joni's fav childhood dish)


Ingredients

Hamburger Rice

1 lb ground beef

2 C Minute rice

1 C water

Small bottle of Kraft Original Recipe barbecue sauce (MUST BE KRAFT ORIGINAL - NO OTHER BRAND OR FLAVOR, DON'T USE THICK & SPICY KRAFT)

1 large green pepper

1 medium to large onion

Procedure

Start browning ground beef ?drain fat.

Chop vegetables while beef is cooking.

Boil water.

Add rice and remove from heat.

Stir in chopped veggies.

Cover and let steam for 15 minutes. 

Add rice and pepper/onion mixture to skillet w/beef. 

Pour on barbecue sauce to taste (I use an entire bottle) and simmer until heated through.

Serve with soft white bread and butter (or corncakes if you like those - that is what my dad used but I don't like them)

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Hello Dollys - Super Hyped Up Version


Ingredients

These are incredibly yummy!  I don't even normally eat pecans but love these!  My dad says he's been leaving out the butterscotch and thinks some of the butter can be reduced.  I'm reducing the pecans because of cost and hope it doesn't hurt the recipe!

2 - ¼ pound sticks of butter or margarine

2 cups honey graham cracker crumbs

2 bags of flaked or shredded coconut (I bought sweetened, I hope that's right)

1 bag butterscotch baking chips (lately I have been leaving these out)

1 bag peanut butter baking chips

1 bag milk chocolate baking chips

1 bag semi-sweet baking chips

3 cans sweetened condensed milk (storebrand fine)

1 pound pecans (I use halved)

 

Procedure

 

Preheat oven to 350 degrees.

Melt margarine or butter in a 9x13x1 inch baking dish. Pour Graham Cracker crumbs over margarine and press firmly. Alternate layers of coconut and chips. Cover with pecans or walnuts. Pour sweetened condensed milk evenly over top. Bake for about 30 minutes. Check to be sure middle is done (I asked him and he said it shouldn't be too soupy) ?if not cook longer. Cool for two hours and put into freezer briefly to reset chocolate before cutting into squares (I plan to freeze them until I'm ready to give them away - they are good cold or warm).

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Homemade Chocolate Pudding


Ingredients

from quick cooking premier issue, page 23

1 c sugar

1/2 c cocoa

1/4 c cornstarch

1/2 tsp salt

4 c milk

2 tbsp butter

2 tsp vanilla

Procedure

combine dry ingredients - gradually add milk.

bring to a boil over medium heat; stir for 2 minutes.

remove from heat;

stir in butter and vanilla (i sometimes forget to do this part and it still tastes pretty good).

chill all the way thru before serving (IMPORTANT - MUCH BETTER COLD!)

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Italian Cheesy Crockpot Chicken


Ingredients

Italian Cheesy Chicken
 
1-2 lb boneless skinless chicken breasts
2 cans diced tomatoes
1 can cheddar cheese soup
Italian spices to taste
Cooked rice
 

Procedure

Combine all of the ingredients above except for the rice and cook all day on low.  I once cooked this using frozen chicken breasts and it was already noon - it was still great by dinnertime, I just cooked it on high.  Pour it over the rice and let it sit awhile before eating so it has time to soak into the rice and cool down a little.  It tastes better after it sits for a few minutes instead of piping hot.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Italian Cheesy Crockpot Chicken


Ingredients

Italian Cheesy Chicken
 
1-2 lb boneless skinless chicken breasts
2 cans diced tomatoes
1 can cheddar cheese soup
Italian spices to taste
Cooked rice
 

Procedure

Combine all of the ingredients above except for the rice and cook all day on low.  I once cooked this using frozen chicken breasts and it was already noon - it was still great by dinnertime, I just cooked it on high.  Pour it over the rice and let it sit awhile before eating so it has time to soak into the rice and cool down a little.  It tastes better after it sits for a few minutes instead of piping hot.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Joni’s Salsa


Ingredients

Adapted from a friend's recipe who adapted it from a recipe off the back of a tomato can.  This is always requested for us to bring to gatherings and I make it to give as Christmas gifts to neighbors and casual friends (make sure they know it's not "canned" since it's only good for about 2 weeks and needs to be refrigerated)

2 14 oz cans diced tomatoes

1 8 oz can tomato sauce

1 4 oz can diced green chiles

1 large onion, diced (err on the side of more, not less)

1-2 tsp canned sliced jalapenos, including seeds and a little of the juice

1 Tbsp sugar

1 tsp salt

Black pepper to taste

Procedure

Mix all ingredients and refrigerate for at least 2 days

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Loose Meat


Ingredients

Loose Meat

1-1/2 lb ground beef

¾ C chopped onion

¾ C ketchup

¾ C chopped dill pickles (I chop them tiny so I get the flavor w/o the feel so I don't realize I'm eating pickles lol)

1-1/2 tsp salt

¼ - ½ tsp pepper

¼ to ½ tsp garlic powder

1/8 tsp hot pepper sauce (optional)

1-1/2 C (6 oz) shredded mozzarella cheese

hamburger or hot dog rolls

Procedure

Fry the beef and onion, drain.

Stir in everything else but the cheese.

Heat through.

Stir in the cheese.

Serve on hamburger or hot dog rolls.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

No-Knead Casserole Bread


Ingredients

This is good even if you don't like cheddar cheese, which I don't!
 
5-1/2 C all-purpose flour, divided
2 Tbsp sugar
2 pkg 1/4 oz ea quick rise yeast
1-1/2 tsp salt
1/2 tsp pepper
2 C water
2 tbsp butter or margarine
3/4 C plus 2 bsp shredded cheddar cheese divided
1/4 C finely chopped onion

Procedure

  1. In a mixing bowl, combine 2-1/2 C flour, sugar, yeast, salt, and pepper. 
  2. In a saucepan, heat water and butter to 120-130 degrees. 
  3. Add to dry ingredients; beat just until moistened. 
  4. Stir in 3/4 C of cheese, onion, and remaining flour; beat until smooth.
  5. Turn onto a lightly floured surface; shape into a ball
  6. Place in a greased 2-qt round baking dish (I use one that is almost like a mixing bowl but with handles)
  7. Cover and let rise in a warm place until doubled, about 20 min
  8. Bake at 350 for 40-45 minutes or until golden brown
  9. Sprinkle with remaining cheese
  10. Bake 5 minutes longer or until cheese is melted
  11. Remove from dish to a wire rack

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Oatmeal Apple Raisin Muffins


Ingredients

Revised from a Cooks.com recipe:
 
1 egg
1/2 c oil
3/4 cups milk
3 tsp baking powder
1 tsp nutmeg
2 tsp cinnamon
1/3 cup sugar
1/2 tsp salt
3/4 cup white flour
1/4 cup whole wheat flour
1 cup quick oats
1 apple
1 c raisins
 
 

Procedure

Beat egg.  Add wet ingredients.  Add oats, apple and raisins and other ingredients except flour and baking powder.  Add baking flour to flour in the measuring cup and stir.  Add to wet ingredients just until moistened. 
 
Fill 12 muffin tins 3/4 full and bake 15 - 20 mins. at 400. 
 
Really good hot with butter.
 
HEALTHY, DELICIOUS, KIDS LIKE THEM AND NOT TOO MUCH SUGAR!

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Oatmeal Cookies - yum!


Ingredients

By far the best oatmeal cookies I have ever had.  The kids whined about them until they ate them and since then whenever I thaw some out for a snack, they are very happy!
 

Kristen’s Awesome Oatmeal Cookies

 

INGREDIENTS

  • 3/4 cup shortening (I used butter-flavored)
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 3 cups rolled oats (I used quick oats)

Procedure

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. (I used parchment paper)
  2. In a medium bowl, cream together the shortening, brown sugar and white sugar.
  3. Stir in the egg, water and vanilla.
  4. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture.
  5. Finally, stir in the rolled oats.
  6. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Oats 'n Honey Granola Pie (PB bakeoff winner 2004)


Ingredients

Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1/2 cup butter or margarine
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 Nature Valley® Oats 'n Honey crunchy granola bars (2 pouches from 8.9-oz. box), crushed (3/4 cup)*
1/2 cup chopped walnuts
1/4 cup quick-cooking or old-fashioned oats
1/4 cup chocolate chips
Whipped cream or ice cream, if desired

Procedure

1.  Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2.  In large microwavable bowl, microwave butter on High 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan.
3.  Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped cream or ice cream. Store in refrigerator.
Tips
*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Peanut Butter Eggs


Ingredients

¼ C butter

½ C peanut butter

1-1/4 C confectioner’s sugar

1 lb. milk chocolate wafers (I am sure choc chips would also work)

Procedure

Mix thoroughly the butter, peanut butter, and confectioner’s sugar.

Roll into balls.

Dip into melted chocolate.

Allow to dry on waxed paper.

Wrap in plastic wrap. 

Eat while still fresh!

You can also mix in nuts or use chunky peanut butter or even add rice krispies to make them not so rich.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Pineapple Ham and Rice


Ingredients

2 C cooked rice

2 C cubed cooked ham (I used canned ham)

1 can (20 oz) crushed pineapple, undrained (I used no-name Aldi brand)

½ C packed brown sugar

1 Tbsp lemon juice

1 tsp ground mustard

 

Procedure

Combine and spoon into greased 1-1/2 qt baking dish. Bake uncovered at 350 for 25-30 minutes.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Poppy Seed Cake


Ingredients

Duncan Hines butter recipe cake mix (must be butter, not yellow)

½ C sugar

¾ C vegetable oil

¾ C poppy seeds (I have used less if I ran out and it didn't seem to affect the taste)

1 C sour cream

4 eggs

butter and granulated sugar for pan

confectioner's sugar

Procedure

Butter and lightly sugar bundt pan.

Mix cake mix, sugar, oil, poppy seeds, and sour cream.

Add 4 eggs, one at a time.

Pour into pan.

Bake at 350 for 50-55 minutes.

After it's completely cool, sift powdered sugar over it - however much you like.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Pork Shishkebob


Ingredients

Pork
garlic, 5 or 6 cloves, crushed and chopped
few springs fresh thyme, take thyme off sprigs
1 sprig rosemary- take off sprig and chop up
1/2 tsp salt
soy sauce , approx 1/4 cup or more  (if none available use more salt)
paprika
pepper
1 chopped onion
1/4 cup oil
few squirts lemon juice or 2 tbsp

Procedure

Cut the pork into cubes and add all the other marinade ingredients and let marinade at least two hours.  Turn if possible from time to time.
 
Soak wood skewers if using.
 
Bbq until done.  Used Diane's original bbq sauce.
 
This was so good so I had to post the recipe to do again.  The marinade is similar to the one I use for ribs. The whole family loved it.

Serving Information

  • Serves: 5
  • Fat: g
  • Calories:

Potato Soup - Crockpot


Ingredients

8 cups peeled, coarsely chopped russet potatoes
1 medium onion, finely chopped
1/2 pound bacon, cooked and torn up
(Iused 12 strips of already cooked bacon - not sure how much that would have been uncooked)
3 regular-size cans of chicken broth
(I used 5 chicken boullion cubes and 5-1/2 cups water and it wasn't salty enough so if you do that, add salt or another cube w/o any additional liquid - or you can just salt it like Scott & Erik did!)
1 can condensed cheddar cheese soup
8 oz. package cream cheese, softened

 

Procedure

 
Mix Potatoes, Onions, Bacon in 4 Qt. Crockpot.

Combine rest of ingredients in large bowl before pouring/stirring into crockpot.

Cook on LOW for 8 hours
Add about a cup of Potato Flakes to thicken soup at the end (I used Hungry Jack)

(I didn't put it in 'til 11 AM so I cooked it on high for an hour or two at first to make sure it would be done around 5:30-6 - at around 5:45 I took the lid off, added the potato flakes, and then put it on high and boiled some of the liquid off to thicken it and it was nice and thick by 6:30)

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Serene's Ribs


Ingredients

Pork ribs
Water
1 onion
3 or more cloves garlic
2 sprigs fresh thyme and 1 sprig rosemary (or dried)
1 tbsp vinegar
salt and pepper
favourite bbq sauce (I used Diana's Maple)
 
 

Procedure

Cut fat off ribs and cut in 3 rib portions.  Throw in large roasting pan, dice onion, throw in the pan, crush and dice fine the garlic and herbs and put in pan with other ingredients.  Rub everything into the ribs a bit with your hands.  I'm sure it would be good to let this marinate in fridge but I did not due to time. 
 
Roast 1 and a half hours at 350 turning once with lid on.
 
Taste to make sure they are tender but not falling off the bone or you won't be able to eat them with your fingers. Adjust cooking time accordingly.
 
Take rib pieces out, discard broth, return ribs to pan meaty side down.  If making a lot of ribs do on cookie sheet as has to one layer now.  Put bbq a bit of sauce on with brush.  Put under broiler for 2 minutes.  Turn ribs. They are now meaty side up.  Slather with bbq sauce.  Broil 1 minute at a time using timer (very important) until they look good to you.  (Mine was about 4 minutes total).
 
 

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Snow Grapes


Ingredients

8 ounces (1 cup) sour cream
8 ounces cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract

Procedure

 

Mix all ingredients sour cream, cream cheese, sugar and vanilla together well.

Serve over grapes - I put one dollop on each little bowl of grapes but you can also use it as a dip

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Steak (marinade) by Serene


Ingredients

4 medium steaks ie. good sirloin
 
Marinade:
 
1 onion, sliced
1 big garlic clove, crushed and minced
pepper
salt
Worchestershire to taste (around 1 T)
1 tsp dijon mustard
few dashes hot sauce, ie. Frank's lime hot sauce
fresh or dry thyme to taste (take off the sprigs)
About 4 T vinegar or lemon juice is even better
About 1 cup oil
About 4 T water (maybe the water is not necessary)
2 small bay leaves

Procedure

In a big casserole wisk all marinade ingredients except onions and bay leaf together well, then add the last two ingredients.  Put the steak in, let marinade at least 2 hours in fridge.  I did it for almost a day and a half. Turn once or twice. Take out steak one hour before you plan to cook it.
 
Scrape off the onions and put on plate.  Do under broiler or on bbq to taste. Use bbq sauce near the end if you like it.  We did it under broiler at least 5 minutes per side but it depends on thickness of steak and how well done you like it. Testing:  soft is rare, harder is more done. Tent with foil ten minutes before cutting. We cut one to check it and it was too bloody so we did it longer.  Not professional but it was still delicious. Still pink inside but not running blood except some really thick parts.

Serving Information

  • Serves: 4
  • Fat: g
  • Calories:

Steak in a Bag


Ingredients

The original recipe was called "Oh So Easy Thursday Night" but I renamed it plus I changed it some.
 

Steak in a Bag

Reynolds Oven Bag, large size 14x20

2 Tbsp flour

2 cans (14-1/2 oz each) stewed tomatoes

2 envelope onion soup mix

1 C water

½ tsp pepper

1 lb beef sirloin steak, cut in thin strips

Egg noodles

 

Procedure

Preheat oven to 350.

Shake flour in oven bag, place in 13x9x2 inch baking pan.

Add undrained tomatoes, soup mix, water, and pepper.

Squeeze bag to blend ingredients.

Add beef strips.

Turn bag to coat beef with sauce.

Arrange ingredients in an even layer.

Close bag with nylon tie ?cut six ½" slits in top.

Bake 40-45 minutes or until beef is tender.

Serve over cooked egg noodles.

Note:  I also cooked this in the crockpot one time and it was just as good

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Stuffing for Turkey


Ingredients

(all amounts approximate)
 
4 stalks celery chopped
1 big onion chopped
1 1 inch x 4 inch x 4 inch German double smoked bacon or 5 slices regular bacon
3 Johnsonville bratwursts
6 slices white bread
6 slices whole wheat bread
2 eggs lightly beaten
milk or chicken broth
1 tbsp lemon juice
thyme, pepper
 

Procedure

Lay out bread a few hours ahead of time to dry out or dry out in oven. Cut into half inch chunks.  Put into big bowl.
 
Remove sausage from casings and put in frying pan. If using regular bacon cook in same pan until begins to release fat and starts to cook and sausage starts to lose pinkness.  Only drain off some fat if you think stuffing will be too greasy.  Otherwise keep fat in pan.  Add onion and celery to pan and cook till onions are soft but not starting to turn brown yet. If using German bacon cut in small cubes and add to bread in bowl without frying first and fry onion and celery in a bit of butter until onions are soft. Spread out pan contents on cookie sheet to cool.  Meanwhile add balance of ingredients to stuffing and mix gently after adding cooled veggie bacon mixture. Stuff into turkey in both cavities without packing too tightly.  It can bulge out a bit.  I always put a couple of slices of regular bacon over the bulged out stuffing as well on top of the turkey which I roast in a huge roasting pan with a lid taking the lid off only the last half hour of cooking.  After removing turkey from roasting pan remove the stuffing from turkey and put in casserole dish, the more surface area the better.  Put back in oven at 325 and let stuffing brown on top while you make gravy.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Sunday Roast Chicken from Fix It and Forget It Recipes for Entertaining p 99


Ingredients

Seasoning Mix:

1 Tbsp salt

2 tsp paprika

1-1/2 tsp onion powder

1-1/2 tsp garlic powder

1-1/2 tsp dried basil

1 tsp dry mustard

1 tsp cumin (Joni: I skipped this because I didn’t have it)

2 tsp pepper

½ tsp dried thyme

½ tsp savory (Joni: I skipped this because I didn’t have it)

2 Tbsp butter

2 C chopped onions

1 C chopped green pepper

1 roasting chicken

¼ C flour

1-2 C chicken stock

Procedure

  1. Combine seasoning mix ingredients in small bowl.
  2. Melt butter over high heat in skillet. When butter starts to sizzle, add chopped onion and peppers, and 3 Tbsp seasoning mix. Cook until onions are golden brown. Cool.
  3. Stuff cavity of chicken with cooled vegetables.
  4. Sprinkle outside of chicken with 1 Tbsp seasoning mix. Rub in well.
  5. Place chicken in large slow cooker (see note)
  6. Cover. Cook on low 6 hours.
  7. Empty vegetable stuffing and juices into saucepan. Whisk in flour and 1 C stock. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy.

Note:  The best way I've found to cook a whole chicken in the slow cooker is to fold three strips of foil lengthwise (keep them just as long but thicker) - make sure each strip is long enough to go down into the pot and back up the other side and drape over each edge (they will be "handles" to get the chicken out at the end).  Put those in the crockpot, then add three balls of foil to the bottom before placing chicken in.  That keeps the chicken from sitting in grease.

Serving Information

  • Serves:
  • Fat: g
  • Calories:

Taco Salad (good for potlucks)


Ingredients

1 lb ground beef

1 pkg taco seasoning

1 lg can kidney beans

1 lg pkg shredded cheddar cheese

1 lg or 2 sm heads of lettuce

1 lg onion

2 tomatoes

1 medium size bag Doritos

1 large bottle red French/Catalina dressing

Procedure

Brown and drain ground beef, mix with taco seasoning. Set aside.

Shred lettuce, chop onions, and dice tomatoes.

Mix lettuce,onions, and tomatoes together with drained kidney beans and cheese.

JUST BEFORE SERVING, combine meat mixture and lettuce mixture and cover with entire bottle of dressing.

Crush Doritoes into mixture and mix again.

Serving Information

  • Serves:
  • Fat: g
  • Calories: