3-4 chicken breasts
1 can black beans
1 can corn
1 15 oz jar of salsa
1 block of cream cheese
Put everything in crockpot and cook on high for 4-5 hours, until chicken is cooked. Then add cream cheese and cook for 30 minutes. Then shred chicken and stir. (Sauce won't look creamy until you shred the chicken, then the cream cheese mixes with everything else when shredding).
Christie serves it with rice. We at it on tortilla's with tomatoes, lettuce, and whatever other taco toppings you like.
Saturday, February 18, 2012
Lori's Hearty Potato Soup
3 T Butter
2 T Flour
6 medium potatoes - or more (peeled, diced, cooked)
1 med carrot – or several baby carrots – diced
¼ c chopped onion (opt.)
1 quart milk
1 chicken bouillon cube
2 T chopped parsley (opt.)
1 t salt
½ t seasoned salt
Melt butter in large saucepan. Add carrot and onion, stir and cook until tender. Blend in flour, when bubbly, gradually stir in milk and bouillon cube. (I heat the milk and bouillon cube in the microwave first.) When slightly thickened, add half the potatoes. Mash remaining potatoes and stir in with parsley and seasonings. Serve steaming hot with pat of butter. 4 servings.
Olive Garden Fettuccini Alfredo
Ingredients:
1/2 Cup Butter
2 Tbsp. Cream Cheese
1 Pint Heavy Cream
1 tsp. garlic powder
Dash of salt
Dash of pepper
2/3 Cup grated parmesan cheese(preferably fresh)
1 pound fetuccine noodles or I like to use Penne pasta
Directions:
1. In a medium sauce pan, melt butter.
2. When butter is melted, add cream cheese.
3. When the cream cheese is softened, add heavy cream. .
4. Season with garlic powder, salt, and pepper.
5. Simmer for 15-20 minutes over low heat, stirring constantly.
6. Remove from heat and stir in parmesan cheese.
7. Serve over hot noodles.
1/2 Cup Butter
2 Tbsp. Cream Cheese
1 Pint Heavy Cream
1 tsp. garlic powder
Dash of salt
Dash of pepper
2/3 Cup grated parmesan cheese(preferably fresh)
1 pound fetuccine noodles or I like to use Penne pasta
Directions:
1. In a medium sauce pan, melt butter.
2. When butter is melted, add cream cheese.
3. When the cream cheese is softened, add heavy cream. .
4. Season with garlic powder, salt, and pepper.
5. Simmer for 15-20 minutes over low heat, stirring constantly.
6. Remove from heat and stir in parmesan cheese.
7. Serve over hot noodles.
Carrie's Chocolate Chip Cookies
Chocolate chip cookies
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp table salt
1/2 cup of room temp. no salt butter cut into "pats"
1/2 cup butter flavor Crisco ( plain is fine too)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 -3.4 oz package of vanilla or French vanilla instant pudding
2 room temp eggs
2 tsp vanilla extract
2 cups semisweet chocolate chips
I turn my oven to 350 . Put flour, salt and soda in a small container and combine. Set aside.
Cream the butter, shortening & sugars until fluffy (3 minutes) Scrape down the sides.
Add the package of pudding mix in on slow until incorporated. Add the eggs and vanilla until combined. Scrape down the sides.
With the mixer on slow I start slowly adding the flour mixture until just combined I never over mix once the flours are added. Scrape down sides and beaters.
Add the 2 cups of chocolate chips and mix with the mixer just a few seconds to get everything good and mixed.
I use an ice cream scoop to dole out the cookie portions onto parchment paper lined cookie sheets. 8 cookies per sheet. I offset them 2 by 2. I make them fairly good sized. I get 24 cookies per batch. I bake them 2 cookie sheets at a time next to bottom rack and next from top rack for 14-15 minutes. They will look under cooked, or almost barely browned. I like them very soft, I don't let them get to much color. Let them cool on the cookie sheet 30 minutes. The cookies are best after they have completely cooled down. (in my opinion) That is all I can think of.
*I used a smaller scooper and cooked them for 11 minutes and they turned out great! They’re super soft.
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp table salt
1/2 cup of room temp. no salt butter cut into "pats"
1/2 cup butter flavor Crisco ( plain is fine too)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 -3.4 oz package of vanilla or French vanilla instant pudding
2 room temp eggs
2 tsp vanilla extract
2 cups semisweet chocolate chips
I turn my oven to 350 . Put flour, salt and soda in a small container and combine. Set aside.
Cream the butter, shortening & sugars until fluffy (3 minutes) Scrape down the sides.
Add the package of pudding mix in on slow until incorporated. Add the eggs and vanilla until combined. Scrape down the sides.
With the mixer on slow I start slowly adding the flour mixture until just combined I never over mix once the flours are added. Scrape down sides and beaters.
Add the 2 cups of chocolate chips and mix with the mixer just a few seconds to get everything good and mixed.
I use an ice cream scoop to dole out the cookie portions onto parchment paper lined cookie sheets. 8 cookies per sheet. I offset them 2 by 2. I make them fairly good sized. I get 24 cookies per batch. I bake them 2 cookie sheets at a time next to bottom rack and next from top rack for 14-15 minutes. They will look under cooked, or almost barely browned. I like them very soft, I don't let them get to much color. Let them cool on the cookie sheet 30 minutes. The cookies are best after they have completely cooled down. (in my opinion) That is all I can think of.
*I used a smaller scooper and cooked them for 11 minutes and they turned out great! They’re super soft.
Lori's Mango & Rice
First make sure you use "sticky" rice.
Rinse 2 cups rice until water is clear and let stand in 2 1/3 cups water for at least 2 hours.
Bring rice and water to boil and slowly boil, stirring occasionally until most liquid is reduced leaving little craters. Cover and cook very low for 20 minutes. Remove from heat and let stand covered for 10 minutes. Pour one can (app 13 1/2 oz) unsweetened coconut milk (shake well) into saucepan with 2/3 cup sugar and 1/2 t salt. Bring to simmer and continue simmering for at least 10 minutes until milk is thick and will cover the back of a spoon. Pour half of milk over rice, stir gently until blended. Let rice stand for 30 minutes. Stir in remaining milk and serve with sliced fresh mango. You can garnish with lime zest or fresh mint if you wish.
Sounds complicated, but it's really not. Oh, and you can't refrigerate leftover rice because it will harden. The restaurants just leave it at room temperature.
Lulu's Spinach Dip
Spinach Dip
1 10 Oz frozen chopped spinach
1 16 oz container of sour cream
1 cup mayonnaise
1 package vegetable soup mix (Knorr) - this comes in a package, usually in the soup aisle
1 8 Oz water chestnuts – chopped up
3 green onions chopped up
Squeeze spinach until dry in small strainer or food processor
Stir everything together – refrigerate for 2 hours
Serve in round bread with sourdough
Lulu's Salsa
Ingredients:
4 vine ripe tomatoes
3 small serrano peppers or 2 large
1/2 a white onion
1/2 bunch cilantro
2-3 lemons
garlic salt
salt
pepper
Recipe:
1. Boil tomatoes and serrano peppers until the tomatoes are tender and the skin is easy to peel off
2. Chop onion and cilantro into manageable pieces for a food processor (if you do not have a food processor, chop the onions and cilantro to the desired size for salsa)
3. Once water is boiling, take tomatoes and peppers off the stove, pour our water, shock with cold tap water. Allow for tomatoes to cool before trying to peel
4. Peel tomatoes, remove stems from peppers
5. Place one tomato, some onion, some cilantro, some serrano into food processor.
6. Repeat step 5 until all ingredients are processed.
7. Add garlic salt, salt and pepper to taste
8. Add lemon
9. Taste test, if something is missing - you most likely were too light with the garlic salt, so try adding some of that
4 vine ripe tomatoes
3 small serrano peppers or 2 large
1/2 a white onion
1/2 bunch cilantro
2-3 lemons
garlic salt
salt
pepper
Recipe:
1. Boil tomatoes and serrano peppers until the tomatoes are tender and the skin is easy to peel off
2. Chop onion and cilantro into manageable pieces for a food processor (if you do not have a food processor, chop the onions and cilantro to the desired size for salsa)
3. Once water is boiling, take tomatoes and peppers off the stove, pour our water, shock with cold tap water. Allow for tomatoes to cool before trying to peel
4. Peel tomatoes, remove stems from peppers
5. Place one tomato, some onion, some cilantro, some serrano into food processor.
6. Repeat step 5 until all ingredients are processed.
7. Add garlic salt, salt and pepper to taste
8. Add lemon
9. Taste test, if something is missing - you most likely were too light with the garlic salt, so try adding some of that
Corn & Black Bean Salad
From Ally's friend Teresa, found HERE
Ingredients
2 cans black beans-drained and rinsed
Combine all of the veggies, including cilantro, in a large bowl. In a small bowl combine lime juice, chili powder and salt. Then, whisk in olive oil to desired consistency, there won't be a lot of dressing, but it will be STRONG. Add dressing to salad and toss well. Serve with tortilla chips, those Scoops chips are great with this salad.
Ingredients
2 cans black beans-drained and rinsed
2 can corn-drained
1 red onion chopped
2 avocados chopped (I omitted avocados this time around, but it is good)1 red onion chopped
1 red pepper chopped
1 yellow or orange pepper chopped
2 cups cherry or grape tomatoes halved
1/2 cup chopped cilantro
Vinaigrette
2 TB lime juice (fresh if possible)
2-3 tsp chili powder
1-2 tsp salt (kosher salt if you have it)
1-2 TB olive oil
Directions
When chopping veggies, try to make them as uniform in size as possible.1 yellow or orange pepper chopped
2 cups cherry or grape tomatoes halved
1/2 cup chopped cilantro
Vinaigrette
2 TB lime juice (fresh if possible)
2-3 tsp chili powder
1-2 tsp salt (kosher salt if you have it)
1-2 TB olive oil
Directions
Combine all of the veggies, including cilantro, in a large bowl. In a small bowl combine lime juice, chili powder and salt. Then, whisk in olive oil to desired consistency, there won't be a lot of dressing, but it will be STRONG. Add dressing to salad and toss well. Serve with tortilla chips, those Scoops chips are great with this salad.
Andy's Chocolate Chip Cookies
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla ext
3 cups all purpose flour
1 tsp baking soda
2 tsp hot water 2 cups semi-sweet chocolate chips
oven to 350
cream butter and sugar
beat eggs in one at a time
stir in a vanilla
dissolve soda in water
add to batter
add salt
stir in flour
stir in chips
cook 10 minutes
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla ext
3 cups all purpose flour
1 tsp baking soda
2 tsp hot water 2 cups semi-sweet chocolate chips
oven to 350
cream butter and sugar
beat eggs in one at a time
stir in a vanilla
dissolve soda in water
add to batter
add salt
stir in flour
stir in chips
cook 10 minutes
Andes or Rolo Candies Cookies (Cake Mix)
1 box Chocolate Cake mix
1/3 cup oil
2 eggs
Box of Andes mints (I I use half a mint per cookie)
*you can also use Rolo's instead
Heat oven to 350*. In large bowl combine cake mix, oil, and eggs; stir by hand until dough forms. Shape dough into 1 inch balls. If necessary, refrigerate dough for easier handling. Place 2 inches apart on ungreased cookie sheets. Bake at 350* for 9 to 11 minutes until surface of cookie is cracked. Immediately top each cookie with mint, when it starts to melt swirl it around the top of the cookie covering the majority of it. Remove from cookie sheets and let cool (sometimes I put the cookies in the fridge to harden the melted mints).
Makes about 3-4 dozen cookies
1/3 cup oil
2 eggs
Box of Andes mints (I I use half a mint per cookie)
*you can also use Rolo's instead
Heat oven to 350*. In large bowl combine cake mix, oil, and eggs; stir by hand until dough forms. Shape dough into 1 inch balls. If necessary, refrigerate dough for easier handling. Place 2 inches apart on ungreased cookie sheets. Bake at 350* for 9 to 11 minutes until surface of cookie is cracked. Immediately top each cookie with mint, when it starts to melt swirl it around the top of the cookie covering the majority of it. Remove from cookie sheets and let cool (sometimes I put the cookies in the fridge to harden the melted mints).
Makes about 3-4 dozen cookies
Cheesecake Cupcakes
24 vanilla wafers
3, 8 oz. cream cheese bricks
1 cup sugar
1/4 tsp. nutmeg
1 tsp. vanilla
3 eggs
Line muffin tins and place a vanilla wafer in the bottom. Combine everything else. Pour into cups 2/3 full. Bake 325 degrees for 20-25 minutes or until set. Refrigerate.
I think they’d be really good with a little almond flavoring.
3, 8 oz. cream cheese bricks
1 cup sugar
1/4 tsp. nutmeg
1 tsp. vanilla
3 eggs
Line muffin tins and place a vanilla wafer in the bottom. Combine everything else. Pour into cups 2/3 full. Bake 325 degrees for 20-25 minutes or until set. Refrigerate.
I think they’d be really good with a little almond flavoring.
Broccoli & Bowtie Salad
Same recipe as EASY Broccoli Salad but add cooked bow tie pasta and halved red grapes
(Make early in the day so flavors absorb.)
Mix in a bowl, 1 cup Mayonnaise and 1/4 cup sugar
Add Broccoli, purple onion, peanuts, and bacon.
(Make early in the day so flavors absorb.)
Mix in a bowl, 1 cup Mayonnaise and 1/4 cup sugar
Add Broccoli, purple onion, peanuts, and bacon.
Strawberry & Cream Jello
Bottom layer:
2 large boxes of strawberry banana Jello
4 cups hot water
1 lb. sliced, sweetened frozen strawberries
Dissolve Jello in hot water. Add the frozen strawberries to cool the Jello. Pour in 9x13 pan. Cool in fridge until set.
Second layer:
2 cups whipped cream, whipped
1 large box strawberry banana Jello
2 cups hot water
4 oz. cream cheese
Dissolve Jello and beat with cream cheese while still hot. Cool and fold in whipped cream. Pour over first layer. Chill until ready to serve.
2 large boxes of strawberry banana Jello
4 cups hot water
1 lb. sliced, sweetened frozen strawberries
Dissolve Jello in hot water. Add the frozen strawberries to cool the Jello. Pour in 9x13 pan. Cool in fridge until set.
Second layer:
2 cups whipped cream, whipped
1 large box strawberry banana Jello
2 cups hot water
4 oz. cream cheese
Dissolve Jello and beat with cream cheese while still hot. Cool and fold in whipped cream. Pour over first layer. Chill until ready to serve.
Bacon & Spinach Salad
1 bunch spinach 1 cup Swiss cheese, shredded
1 head iceberg lettuce 4 hard boiled eggs
1/3 cup green onions ½ lb. bacon, crumbled
Place the ingredient in a large bowl. Mix with dressing when ready to serve.
DRESSING:
1 cup oil 1 tsp. salt
½ cup vinegar ½ tsp. dry mustard
½ cup sugar 1 tsp. poppy seeds
1 tsp. onion powder
1 head iceberg lettuce 4 hard boiled eggs
1/3 cup green onions ½ lb. bacon, crumbled
Place the ingredient in a large bowl. Mix with dressing when ready to serve.
DRESSING:
1 cup oil
½ cup vinegar ½ tsp. dry mustard
½ cup sugar
1 tsp. onion powder
EASY Broccoli Salad
(Make early in the day so flavors absorb.)
Mix in a bowl, 1 cup Mayonnaise and 1/4 cup sugar
Add Broccoli, purple onion, peanuts, and bacon.
Mix in a bowl, 1 cup Mayonnaise and 1/4 cup sugar
Add Broccoli, purple onion, peanuts, and bacon.
Easiest Enchiladas EVER
Taquitos, I like Trader Joes best
Enchilada sauce, I use Trader Joes
Shredded cheese
Heat oven to 375. Place the desired number of taquitos in an oven safe dish. Pour desired amount of sauce over taquitos. Sprinkle with cheese. Cook in oven 20-30 minutes or until cooked through.
Enchilada sauce, I use Trader Joes
Shredded cheese
Heat oven to 375. Place the desired number of taquitos in an oven safe dish. Pour desired amount of sauce over taquitos. Sprinkle with cheese. Cook in oven 20-30 minutes or until cooked through.
Wednesday, February 15, 2012
Suzy's Saucy Meatballs
#1. In a large pot, sauté 304 minced garlic cloves in 1 TBSP. oil. Add 28 oz. can crushed tomatoes and 2 small 8 oz. cans of tomato sauce. Rinse cans with small amount of water and add to sauce. Add one large onion, scored (cut like an apple), 1 tsp. salt, ½ tsp. pepper, 1 ½ tsp. dried leaves. Simmer while you make meatballs.
#2. In a large bowl, place 1 lb. hamburger meat and 2 slices of bread, broken into small breadcrumbs. Mush with milk, enough so that the bread looks wet. Add 1 egg, 1 tsp. salt, ½ tsp. pepper, 1/8 cup onion flakes, and 2 Tbsp. chopped parsley. Mix and shape into meatballs. I add them to the sauce as they’re formed. When all the meat is formed into balls and placed in the sauce, bring sauce to boil. Then lower to simmer and cook for 2-3 hours. Stir occasionally.
* I usually double the meatball recipe and triple the sauce. This recipe freezes well.
#2. In a large bowl, place 1 lb. hamburger meat and 2 slices of bread, broken into small breadcrumbs. Mush with milk, enough so that the bread looks wet. Add 1 egg, 1 tsp. salt, ½ tsp. pepper, 1/8 cup onion flakes, and 2 Tbsp. chopped parsley. Mix and shape into meatballs. I add them to the sauce as they’re formed. When all the meat is formed into balls and placed in the sauce, bring sauce to boil. Then lower to simmer and cook for 2-3 hours. Stir occasionally.
* I usually double the meatball recipe and triple the sauce. This recipe freezes well.
Pasta Shell Soup
1. In a 4 quart Dutch oven over medium heat, cook 4 diced slices of bacon until lightly browned, stirring occasionally. Add ½ c. chopped onion, ½ c. chopped celery, ½ c. shredded carrot, and 1 clove minced garlic; cook until vegetables are tender, stirring occasionally.
2. Stir in 1 can of minestrone soup, 1 can bean with bacon soup, 2 soup cans filled with water, ½ tsp. basil leaves, 1 bay leaf, 1/8 tsp. pepper. Heat to boiling. Reduce heat to low. Cover; simmer 15 minutes.
3. Stir in ½ c. small shell macaroni; cook 12 minutes more or until pasta is tender. Discard bay leaf. Makes about 5 cups or 4 servings.
2. Stir in 1 can of minestrone soup, 1 can bean with bacon soup, 2 soup cans filled with water, ½ tsp. basil leaves, 1 bay leaf, 1/8 tsp. pepper. Heat to boiling. Reduce heat to low. Cover; simmer 15 minutes.
3. Stir in ½ c. small shell macaroni; cook 12 minutes more or until pasta is tender. Discard bay leaf. Makes about 5 cups or 4 servings.
- I use a little extra water.
Ham & Cheese Chowder
3 cups water
4 cups potatoes, diced
1 cup celery
1 cup carrots, sliced
1 ¼ cup onions, diced
2 tsp. Salt
¼ tsp. pepper
½ cup butter
½ cup flour
1 quart milk
4 cups sharp cheddar, cubed or shredded
2 cups ham, cooked or cubed
Cook all veggies together in water until tender. Make cheese sauce. Add to veggies (Do not drain.). Add ham and heat, but do not boil.
4 cups potatoes, diced
1 cup celery
1 cup carrots, sliced
1 ¼ cup onions, diced
2 tsp. Salt
¼ tsp. pepper
½ cup butter
½ cup flour
1 quart milk
4 cups sharp cheddar, cubed or shredded
2 cups ham, cooked or cubed
Cook all veggies together in water until tender. Make cheese sauce. Add to veggies (Do not drain.). Add ham and heat, but do not boil.
Tamale Pie
2 Jiffy corn bread mixes
1 lb. ground beef
1 C. picante sauce
1 can corn, drained
2 eggs
milk
grated Monterey Jack cheese
grated cheddar cheese
Set oven at 350. Brown meat in skillet and drain. Add soup, picante sauce, and corn. Let simmer low while preparing other. Mix 1 corn bread mix according to box directions. Spread in 13x9 pan. Top with meat mixture, leaving a small amount of corn bread showing around edges. Mix other corn bread mix. Top meat mix with corn bread sealing edges together. Top with cheeses. Cover with foil. Bake at 350 for 1 hour.
1 lb. ground beef
1 C. picante sauce
1 can corn, drained
2 eggs
milk
grated Monterey Jack cheese
grated cheddar cheese
Set oven at 350. Brown meat in skillet and drain. Add soup, picante sauce, and corn. Let simmer low while preparing other. Mix 1 corn bread mix according to box directions. Spread in 13x9 pan. Top with meat mixture, leaving a small amount of corn bread showing around edges. Mix other corn bread mix. Top meat mix with corn bread sealing edges together. Top with cheeses. Cover with foil. Bake at 350 for 1 hour.
Broccoli & Cheese Soup
¼ stick butter or margarine 1 medium onion, chopped
5 C. water 5 chicken bouillon cubes
½ to ¾ (12 oz.) pkg. egg noodles 5 cups milk
2 lb. Velveeta loaf, cut in chunks
2 (10 oz.) pkg. frozen chopped broccoli, thawed
In a large pot, melt butter. Add onion and sauté until tender, stirring occasionally. Add water and chicken bouillon and bring to a boil. Stir in broccoli and simmer for 5 minutes. Add noodles and cook for 5 minutes or until noodles are cooked. Add milk and cheese chunks. Cook and stir until soup is heated through and cheese is melted.
5 C. water
½ to ¾ (12 oz.) pkg. egg noodles 5 cups milk
2 lb. Velveeta loaf, cut in chunks
2 (10 oz.) pkg. frozen chopped broccoli, thawed
In a large pot, melt butter. Add onion and sauté until tender, stirring occasionally. Add water and chicken bouillon and bring to a boil. Stir in broccoli and simmer for 5 minutes. Add noodles and cook for 5 minutes or until noodles are cooked. Add milk and cheese chunks. Cook and stir until soup is heated through and cheese is melted.
Corn Chowder
1 lb. bacon, cut into pieces 2 C. chopped onion
2 C. water 4 C. potatoes
¼ tsp. black pepper 2 tsp. salt
2 C. sour cream 2 cans cream of chicken soup
1 bag frozen corn 3 C. milk
In a large saucepan, over medium heat, cook bacon until browned. Add onion. Continue cooking until tender, about 3 minutes. Drain. Add potatoes, water, salt, and pepper. Cook until potatoes are tender, about 15 minutes. Reduce heat to low. Stir in frozen corn. Add soup, sour cream, and milk. Cook, stirring occasionally, until heated through, about 5 minutes.
2 C. water
¼ tsp. black pepper
2 C. sour cream
1 bag frozen corn
In a large saucepan, over medium heat, cook bacon until browned. Add onion. Continue cooking until tender, about 3 minutes. Drain. Add potatoes, water, salt, and pepper. Cook until potatoes are tender, about 15 minutes. Reduce heat to low. Stir in frozen corn. Add soup, sour cream, and milk. Cook, stirring occasionally, until heated through, about 5 minutes.
Saturday, February 11, 2012
Crazy, Yummy Hot Fudge Sauce
6 oz. semi-sweet chocolate
6 Tbsp. butter
1 cup whipping cream
1 1/2 cup granulated sugar
1 cup half and half
1/4 cup corn syrup
1/2 tsp. salt
1 tsp. vanilla
Combine and melt chocolate and butter over low heat, stirring continuously. Add half and half, Whipping cream, corn syrup, sugar, and salt. Stir until sugar is dissolved. Bring to boil and cook at a gentle simmering without stirring to 225-230 degrees for 15-20 minutes. Pour into non-metalic container, add vanilla and whisk.
(I don’t use a thermometer. Make sure you turn the heat down to simmer or the bottom could burn.)
6 Tbsp. butter
1 cup whipping cream
1 1/2 cup granulated sugar
1 cup half and half
1/4 cup corn syrup
1/2 tsp. salt
1 tsp. vanilla
Combine and melt chocolate and butter over low heat, stirring continuously. Add half and half, Whipping cream, corn syrup, sugar, and salt. Stir until sugar is dissolved. Bring to boil and cook at a gentle simmering without stirring to 225-230 degrees for 15-20 minutes. Pour into non-metalic container, add vanilla and whisk.
(I don’t use a thermometer. Make sure you turn the heat down to simmer or the bottom could burn.)
S'mores Cookie Bars
Ingredients
1 Heat oven to 350°F. Grease 8-inch square baking pan.
2 Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
3 Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
4 Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 3/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
- 1 cup marshmallow creme
1 Heat oven to 350°F. Grease 8-inch square baking pan.
2 Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
3 Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
4 Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.
Caramel Brownies
1 German Chocolate cake mix
49 caramels
¾ cup margarine
6 oz. chocolate chips
2/3 cup evaporated milk, divided
In saucepan, melt caramels and 1/3 cup evaporated milk; set aside. In large bowl, mix cake mix, 1/3 cup evaporated milk and melted butter. Spread half of mixture in a greased and floured 9x13 pan. Bake at 350 for 6 minutes. Spread melted caramels over first layer. Sprinkle chocolate chips over caramel layer. Spread rest of cake mixture on top and bake for 18-26 min. Remove and cool before cutting.
49 caramels
¾ cup margarine
6 oz. chocolate chips
2/3 cup evaporated milk, divided
In saucepan, melt caramels and 1/3 cup evaporated milk; set aside. In large bowl, mix cake mix, 1/3 cup evaporated milk and melted butter. Spread half of mixture in a greased and floured 9x13 pan. Bake at 350 for 6 minutes. Spread melted caramels over first layer. Sprinkle chocolate chips over caramel layer. Spread rest of cake mixture on top and bake for 18-26 min. Remove and cool before cutting.
Chocolate Sin Raspberry Brownies
1 ¼ cup semisweet chocolate chips
½ cup margarine
¾ cup brown sugar
2 eggs
½ tsp. baking powder
¾ cup flour
Melt chocolate with margarine in a heavy saucepan. Cool slightly. In bowl, beat sugar and eggs together. Add chocolate mixture. Stir in baking powder and flour; blend well. Spread evenly in lightly greased 9x9 pan, bake at 350 for 30-35 minutes. (I use a 9x13 pan and cook it for 25 minutes.)
Filling:
1 cup semisweet chocolate pieces
1 pkg. (8 oz) cream cheese, softened
¼ cups powdered sugar
1/3 cup seedless raspberry preserves
Melt chocolate in heavy saucepan over low heat. Set aside to cool. Beat cream cheese until fluffy. Add powdered sugar and raspberry preserves. Beat until fluffy. Beat in melted chocolate, mixing until blended. Spread on top of cooled brownies.
Glaze:
¼ cup semisweet chocolate chips
1 tsp. vegetable shortening
Melt chocolate chips and shortening over low heat. Drizzle over top of truffle layer. Chill at least 2 hours before cutting.
½ cup margarine
¾ cup brown sugar
2 eggs
½ tsp. baking powder
¾ cup flour
Melt chocolate with margarine in a heavy saucepan. Cool slightly. In bowl, beat sugar and eggs together. Add chocolate mixture. Stir in baking powder and flour; blend well. Spread evenly in lightly greased 9x9 pan, bake at 350 for 30-35 minutes. (I use a 9x13 pan and cook it for 25 minutes.)
Filling:
1 cup semisweet chocolate pieces
1 pkg. (8 oz) cream cheese, softened
¼ cups powdered sugar
1/3 cup seedless raspberry preserves
Melt chocolate in heavy saucepan over low heat. Set aside to cool. Beat cream cheese until fluffy. Add powdered sugar and raspberry preserves. Beat until fluffy. Beat in melted chocolate, mixing until blended. Spread on top of cooled brownies.
Glaze:
¼ cup semisweet chocolate chips
1 tsp. vegetable shortening
Melt chocolate chips and shortening over low heat. Drizzle over top of truffle layer. Chill at least 2 hours before cutting.
Raspberry Bars
Yield: 2 dozen
- 1/2 cup butter, cubed
- 1 package (10 to 12 ounces) vanilla or white chips, divided
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup seedless raspberry jam
- 1/4 cup sliced almonds
- In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined.
- Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown.
- In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle with almonds.
- Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
Rasmussen Special K Bars
1 ½ cup sugar
1 ½ cup Karo Syrup
1 ½ cup peanut butter
1 box of Special K cereal
1 bag of semi sweet chocolate chips
1 bag butterscotch chips
Butter 9x13 inch pan. Measure 6 cups of cereal and pour into very large bowl. In saucepan over medium heat, dissolve syrup and sugar. Bring to a soft boil and remove from heat. Add peanut butter and stir until smooth. Pour syrup mixture over cereal and make sure cereal is well coated. (I usually add a little bit more cereal until it doesn’t look too goopy. Be careful not to add too much cereal or the bars will be dry. Pour cereal mix into buttered pan and spread evenly. Melt chocolate and butterscotch chips in microwave by putting them in a glass dish, microwaving a bit, then stir, a little more, then stir, and so on. When smooth spread over cereal bars.
1 ½ cup Karo Syrup
1 ½ cup peanut butter
1 box of Special K cereal
1 bag of semi sweet chocolate chips
1 bag butterscotch chips
Butter 9x13 inch pan. Measure 6 cups of cereal and pour into very large bowl. In saucepan over medium heat, dissolve syrup and sugar. Bring to a soft boil and remove from heat. Add peanut butter and stir until smooth. Pour syrup mixture over cereal and make sure cereal is well coated. (I usually add a little bit more cereal until it doesn’t look too goopy. Be careful not to add too much cereal or the bars will be dry. Pour cereal mix into buttered pan and spread evenly. Melt chocolate and butterscotch chips in microwave by putting them in a glass dish, microwaving a bit, then stir, a little more, then stir, and so on. When smooth spread over cereal bars.
Suzy Marshmallow Brownies
Mix and bake your favorite brownie mix. When they come out of the oven sprinkle mini marshmallows over top and put under broiler until they start to brown. Don’t walk away or they might burn. Then make and spread frosting over top. They’re messy to cut, but melt in your mouth.
Frosting:
1 cup sugar
5 Tbsp. Butter
1/3 cup milk.
1 cup semisweet chocolate chips.
In small sauce pan combine butter, sugar, and milk. Bring to boil and boil ONLY 1 minute, stirring constantly. If you cook too long it will become rock hard. Remove from heat and stir in chocolate chips until smooth. Pour over marshmallows immediately.
Frosting:
1 cup sugar
5 Tbsp. Butter
1/3 cup milk.
1 cup semisweet chocolate chips.
In small sauce pan combine butter, sugar, and milk. Bring to boil and boil ONLY 1 minute, stirring constantly. If you cook too long it will become rock hard. Remove from heat and stir in chocolate chips until smooth. Pour over marshmallows immediately.
Amazing Banana Bread
1 c. softened butter
1 tsp. salt
2 c. sugar
3 ½ c. flour
2 tsp. vanilla
2 tsp. baking soda
2 tsp. lemon juice
2 tsp. baking powder
4 eggs
1 c. sour cream
5 ripe bananas
½ c, nuts (optional)
Cream butter and sugar. Add vanilla, lemon juice and eggs and beat well. Stir in mashed bananas. Sift together salt, flour, baking soda, and baking powder. Combine with banana mixture. Add sour cream, and nuts. Pour into 2 greased 9x5 inch bread pans. Bake at 350 for 1 to 1 ½ hours, or until surface springs back when touched. Cool in pans. Makes 2 loaves.
My oven cooks hot, so I cooked it at 340.
The original recipe says to use 4 mashed bananas before the dry ingredients and stir in one coarsely chopped banana when you put in the sour cream. I didn’t do it that way.
1 tsp. salt
2 c. sugar
3 ½ c. flour
2 tsp. vanilla
2 tsp. baking soda
2 tsp. lemon juice
2 tsp. baking powder
4 eggs
1 c. sour cream
5 ripe bananas
½ c, nuts (optional)
Cream butter and sugar. Add vanilla, lemon juice and eggs and beat well. Stir in mashed bananas. Sift together salt, flour, baking soda, and baking powder. Combine with banana mixture. Add sour cream, and nuts. Pour into 2 greased 9x5 inch bread pans. Bake at 350 for 1 to 1 ½ hours, or until surface springs back when touched. Cool in pans. Makes 2 loaves.
My oven cooks hot, so I cooked it at 340.
The original recipe says to use 4 mashed bananas before the dry ingredients and stir in one coarsely chopped banana when you put in the sour cream. I didn’t do it that way.
Beef Gravy
Place both broth and potato water in large pot. Heat to boil. Mix flour and water until smooth. Slowly pour the flour mixture into broth, quickly using the whisk to incorporate. Heat until bubbly, stirring constantly. Season to taste. If necessary, bouillon can be added for more flavor.
Whipped Potatoes
Peel, slice and quarter 5 potatoes. Place in large saucepan, or Dutch oven. Pour water over potatoes just until they are covered. Bring to a boil and reduce heat. Boil until potatoes are tender. Drain water, but set aside for gravy. Put desired amount of butter in potatoes and whip wit beaters. When butter is incorporated add enough milk to make smooth and creamy. Season to taste.
Crockpot Roast Beef
4 lb. Tri Tip Roast (Costco)
1 pkg. dry onion soup mix
2 cans of beef broth
Place roast in crock pot. Pour soups over beef. Sprinkle soup mix over meat. Cook on HIGH for 6 hours or until meat falls apart when tested with a fork. Drain most, but not all of the broth. Save for gravy.
1 pkg. dry onion soup mix
2 cans of beef broth
Place roast in crock pot. Pour soups over beef. Sprinkle soup mix over meat. Cook on HIGH for 6 hours or until meat falls apart when tested with a fork. Drain most, but not all of the broth. Save for gravy.
Easy Chicken Divan
4 chicken breasts, cooked until tender
2 cans cream of chicken soup
1 c. mayonnaise
1 c. sour cream
1 tsp. lemon juice
¼ tsp. curry powder
2 pkg. (10 oz.) frozen broccoli.
(I use fresh broccoli, steamed. You can bags of prepared broccoli at Ralphs or Costco)
½ c. cheddar cheese, grated
¾ c. bread crumbs (optional)
Prepare broccoli, and place in a buttered 9 x 13 pan. Cut up chicken to desired size. On the stove, combine chicken, soup, mayo, sour cream, lemon juice, and curry. Warm to blend. Pour over broccoli. Sprinkle cheese and bread crumbs. Bake at 350 for 30 to 40 minutes, or until heated through.
For bread crumbs, I break up pieces of bread and drizzle butter over them. Then sprinkle them on top before baking.
2 cans cream of chicken soup
1 c. mayonnaise
1 c. sour cream
1 tsp. lemon juice
¼ tsp. curry powder
2 pkg. (10 oz.) frozen broccoli.
(I use fresh broccoli, steamed. You can bags of prepared broccoli at Ralphs or Costco)
½ c. cheddar cheese, grated
¾ c. bread crumbs (optional)
Prepare broccoli, and place in a buttered 9 x 13 pan. Cut up chicken to desired size. On the stove, combine chicken, soup, mayo, sour cream, lemon juice, and curry. Warm to blend. Pour over broccoli. Sprinkle cheese and bread crumbs. Bake at 350 for 30 to 40 minutes, or until heated through.
For bread crumbs, I break up pieces of bread and drizzle butter over them. Then sprinkle them on top before baking.
Chicken Cresants
3 or 4 chicken breasts
Cream cheese with chives, or cream cheese with green
onions chopped and added
3 tubes of Pillsbury crescent rolls
melted butter
Can of Cream of Chicken soup
Preheat oven to 350. Boil chicken until tender. Cut into small pieces. Add cream cheese. Unroll crescents and spread on cookie sheet. Scoop spoonful of chicken mixture in center of each roll. Roll up and tuck under and tuck to make a pillow or a ball shape. Dip each ball in melted butter. Bake for 15 minutes. Dilute soup with milk or chicken broth to make gravy.
Cream cheese with chives, or cream cheese with green
onions chopped and added
3 tubes of Pillsbury crescent rolls
melted butter
Can of Cream of Chicken soup
Preheat oven to 350. Boil chicken until tender. Cut into small pieces. Add cream cheese. Unroll crescents and spread on cookie sheet. Scoop spoonful of chicken mixture in center of each roll. Roll up and tuck under and tuck to make a pillow or a ball shape. Dip each ball in melted butter. Bake for 15 minutes. Dilute soup with milk or chicken broth to make gravy.
Fantasico Salad
I like to serve this with quesadillas.
Berenstein’s Cheese Fantastico Dressing
Jack and Cheddar Cheese
One head of lettuce, broken up
Chicken Breast, diced
Kidney Beans, rinsed
Tomatoes
Red Onion
Avocado
Crushed Tortilla Chips
Place above ingredients in a large bowl. Toss with dressing when ready to serve.
Berenstein’s Cheese Fantastico Dressing
Jack and Cheddar Cheese
One head of lettuce, broken up
Chicken Breast, diced
Kidney Beans, rinsed
Tomatoes
Red Onion
Avocado
Crushed Tortilla Chips
Place above ingredients in a large bowl. Toss with dressing when ready to serve.
Cucumber Pita Sandwiches
8 oz. cream cheese, softened
2 Tbsps Italian salad dressing mix
4 whole pita breads
1 to 2 cucumbers, peeled and cut into 1/8-inch slices
Lemon seasoning
In a mixing bowl, beat cream cheese and salad dressing mix until combined. Split pita breads in half, forming two circles. Spread cream cheese mixture over pita circles; cit each into six wedges. Top with cucumbers. Sprinkle with lemon-pepper. Makes 4 dozen.
Enjoy!
2 Tbsps Italian salad dressing mix
4 whole pita breads
1 to 2 cucumbers, peeled and cut into 1/8-inch slices
Lemon seasoning
In a mixing bowl, beat cream cheese and salad dressing mix until combined. Split pita breads in half, forming two circles. Spread cream cheese mixture over pita circles; cit each into six wedges. Top with cucumbers. Sprinkle with lemon-pepper. Makes 4 dozen.
Enjoy!
Vegetable Pizza
2 pkg. crescent rolls
8 oz. cream cheese, softened (I use extra.)
1 pkg. dry Ranch dressing mix
Assorted veggies cut up small. I use broccoli, cauliflower, green onions, cucumber, and shredded carrot.
Press the crescent rolls out in a cookie sheet. Edges should touch. Cook at 350 for 10 to 12 minutes. When cool, mix the 8 ounces soft cream cheese and dry ranch dressing mixed together. Spread on crescents. Top with vegetables.
8 oz. cream cheese, softened (I use extra.)
1 pkg. dry Ranch dressing mix
Assorted veggies cut up small. I use broccoli, cauliflower, green onions, cucumber, and shredded carrot.
Press the crescent rolls out in a cookie sheet. Edges should touch. Cook at 350 for 10 to 12 minutes. When cool, mix the 8 ounces soft cream cheese and dry ranch dressing mixed together. Spread on crescents. Top with vegetables.
Seafoam Jello
2 large canned pears
6 oz. lime Jello
12 oz. cream cheese
1 pint whipping cream (sometimes we use a little more if we have it.)
Heat 2 cups pear juice in microwave. Dissolve Jello in pear juice. Using an electric mixer, mix Jello with softened cream cheese. Refrigerate until cool, not hard. Mash pears and mix in Jello. Whip cream and gently fold into Jello. Pour in a 9x13 pan. Set in refrigerator until firm.
6 oz. lime Jello
12 oz. cream cheese
1 pint whipping cream (sometimes we use a little more if we have it.)
Heat 2 cups pear juice in microwave. Dissolve Jello in pear juice. Using an electric mixer, mix Jello with softened cream cheese. Refrigerate until cool, not hard. Mash pears and mix in Jello. Whip cream and gently fold into Jello. Pour in a 9x13 pan. Set in refrigerator until firm.
Tobler Salad (Feta & Crasins)
Spring mix greens
Feta cheese
Craisins
Slivered almonds, sugared
DRESSING
1/3 red wine vinegar
1/3 sugar
1/3 canola oil
1 tsp. salt
1/4 tsp. pepper
2 garlic cloves, minced
1/2 tsp. paprika
Mix all ingredients in a blender. Serve over salad.
Spring variation: substitute fresh sliced strawberries and jack cheese for the Craisins and feta.
Feta cheese
Craisins
Slivered almonds, sugared
DRESSING
1/3 red wine vinegar
1/3 sugar
1/3 canola oil
1 tsp. salt
1/4 tsp. pepper
2 garlic cloves, minced
1/2 tsp. paprika
Mix all ingredients in a blender. Serve over salad.
Spring variation: substitute fresh sliced strawberries and jack cheese for the Craisins and feta.
Clouds
1 yeast package, dissolved in ¼ cup warm water
3 eggs, well beaten
¼ cup sugar
1 tsp. salt
½ cup melted shortening
Add yeast with 1 cup warm water
3 ½ cups of flour
Put together in a large bowl, beat well, store in refrigerator until needed.
(Suzy’s way) Mix everything together in mixer. Let rise an hour and punch down. Let rise another hour, punch down. If time, rise and punch again. Roll out and cut into circles with glass. Let rise again and then bake in 400 degree oven for 12 minutes.
Hashbrown Quiche
1 package (24 ounces) frozen shredded hash browns (thawed)
1/3 cup butter, melted
1/4 cup ricotta cheese
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack Cheese
1 cup diced ham
2 eggs
1/2 cup milk
1/8 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
Preheat oven to 425. Press hash brown potatoes into greased 9-inch quiche dish or pie plate. Brush with butter. Bake 25 minutes. Reduce oven temperature to 350. Spread potatoes with ricotta cheese, then sprinkle with cheeses and ham. In medium bowl, beat eggs, milk, cayenne pepper, and seasoning salt. Pour egg mixture over cheese and ham. Bake 30 to 40 minutes or until set.
Suzy’s Way: I double the recipe and put it in a 15 x 10 inch glass dish. The Simply Shredded hash browns come in a 26 oz. bag. So I use the whole bag. Also I don’t measure the ricotta cheese. I just spread it until it looks like it is covered well. I think I cooked it for 30 minutes.
1/3 cup butter, melted
1/4 cup ricotta cheese
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack Cheese
1 cup diced ham
2 eggs
1/2 cup milk
1/8 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
Preheat oven to 425. Press hash brown potatoes into greased 9-inch quiche dish or pie plate. Brush with butter. Bake 25 minutes. Reduce oven temperature to 350. Spread potatoes with ricotta cheese, then sprinkle with cheeses and ham. In medium bowl, beat eggs, milk, cayenne pepper, and seasoning salt. Pour egg mixture over cheese and ham. Bake 30 to 40 minutes or until set.
Suzy’s Way: I double the recipe and put it in a 15 x 10 inch glass dish. The Simply Shredded hash browns come in a 26 oz. bag. So I use the whole bag. Also I don’t measure the ricotta cheese. I just spread it until it looks like it is covered well. I think I cooked it for 30 minutes.
Pumpkin Bars
4 eggs
2 tsp. cinnamon
1 1/2 c. sugar
1 tsp. salt
1 c. cooking oil
1 tsp. baking soda
1 16-oz. can pumpkin
2 tsp. baking powder
2 c. flour
chopped nuts, optional
Beat eggs, sugar, oil and pumpkin mixture and mix thoroughly. Spread in ungreased 10 x 15 x 1-inch pan. Bake at 350 for 25-30 minutes. Top with frosting when cooled.
Cream Cheese Frosting (I double because this amount is barely enough to spread. I didn’t double the vanilla because it seems strong to me.)
1 3-oz. Pkg. cream cheese, softened
1 tsp. vanilla
2 c. powdered sugar
1/2 c. softened butter
Cream butter and cream cheese. Add vanilla and powdered sugar a little at a time until smooth.
2 tsp. cinnamon
1 1/2 c. sugar
1 c. cooking oil
1 tsp. baking soda
1 16-oz. can pumpkin
2 tsp. baking powder
2 c. flour
chopped nuts, optional
Beat eggs, sugar, oil and pumpkin mixture and mix thoroughly. Spread in ungreased 10 x 15 x 1-inch pan. Bake at 350 for 25-30 minutes. Top with frosting when cooled.
Cream Cheese Frosting (I double because this amount is barely enough to spread. I didn’t double the vanilla because it seems strong to me.)
1 3-oz. Pkg. cream cheese, softened
1 tsp. vanilla
2 c. powdered sugar
1/2 c. softened butter
Cream butter and cream cheese. Add vanilla and powdered sugar a little at a time until smooth.
Mrs. Field's Pumpkin Harvest Cookies
2 1/4 c. all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
2 sticks (1 cup) unsalted butter
1 1/2 c. (packed) dark brown sugar
1 cup solid-pack unsweetened pumpkin puree
2 large eggs
1 Tbsp. vanilla extract
1 bag white chocolate chips
1 cup pecan halves and pieces, toasted
Preheat the oven to 300. In a small bowl, whisk together the flour, pumpkin pie spice, and baking soda. In a medium bowl with an electric mixer, cream the butter and sugar. Beat in the pumpkin puree. Beat in the eggs and vanilla. Beat in the flour until combined. Stir in the white chocolate and pecans.
Drop the dough by rounded Tbsp., 2 inches apart on an ungreased cookie sheet. Bake for 20 to 22 minutes, or until just set. Transfer to a wire rack to cool.
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
2 sticks (1 cup) unsalted butter
1 1/2 c. (packed) dark brown sugar
1 cup solid-pack unsweetened pumpkin puree
2 large eggs
1 Tbsp. vanilla extract
1 bag white chocolate chips
1 cup pecan halves and pieces, toasted
Preheat the oven to 300. In a small bowl, whisk together the flour, pumpkin pie spice, and baking soda. In a medium bowl with an electric mixer, cream the butter and sugar. Beat in the pumpkin puree. Beat in the eggs and vanilla. Beat in the flour until combined. Stir in the white chocolate and pecans.
Drop the dough by rounded Tbsp., 2 inches apart on an ungreased cookie sheet. Bake for 20 to 22 minutes, or until just set. Transfer to a wire rack to cool.
Chicken & Rice
1 cup long grain rice
½ pkg. Lipton Onion soup mix
1 can cream of chicken soup
1 can water ½ tsp. pepper
4 chicken breasts
Combine ingredients in 2 quart casserole. Lay pieces of chicken on top of mixture and bake 1 ½ hours at 350. Cover while baking.
½ pkg. Lipton Onion soup mix
1 can cream of chicken soup
1 can water ½ tsp. pepper
4 chicken breasts
Combine ingredients in 2 quart casserole. Lay pieces of chicken on top of mixture and bake 1 ½ hours at 350. Cover while baking.
Swiss Chicken Stuff
Grease 9”x13” pan.
Line the pan with cooked, cubed chicken, and 1 lb. Swiss cheese, grated. Put over chicken 2 cans cream of chicken soup, diluted with 2/3 cup milk. Mix and pour over chicken.
1 pkg. Stove Top stuffing (chicken)
Prepare and put on top of casserole.
Bake 350 for 25 minutes (uncovered)
I like to serve it with mashed potatoes and green beans.
Line the pan with cooked, cubed chicken, and 1 lb. Swiss cheese, grated. Put over chicken 2 cans cream of chicken soup, diluted with 2/3 cup milk. Mix and pour over chicken.
1 pkg. Stove Top stuffing (chicken)
Prepare and put on top of casserole.
Bake 350 for 25 minutes (uncovered)
I like to serve it with mashed potatoes and green beans.
Pizza Bubble
3 pkg. (7.5 oz.) buttermilk biscuits
1 jar (14 oz.) spaghetti sauce, divided
3 cups (12 oz.) shredded mozzarella cheese
1 large garlic clove, pressed
Optional toppings:
Onion, Mushrooms, Peppers, Sausage, Olives, Bacon, Ham, Pepperoni, etc.
Preheat oven to 350. In bowl, quarter biscuits with food scissors. Stir in 1 cup of sauce and 2 cups of cheese. Press garlic clove with press and add to biscuit mixture. If desired, add toppings and mix to combine.
Spread mixture into 9x13 pan. Pour remaining sauce and cheese over top. Bake for 30-35 minutes.
1 jar (14 oz.) spaghetti sauce, divided
3 cups (12 oz.) shredded mozzarella cheese
1 large garlic clove, pressed
Optional toppings:
Onion, Mushrooms, Peppers, Sausage, Olives, Bacon, Ham, Pepperoni, etc.
Preheat oven to 350. In bowl, quarter biscuits with food scissors. Stir in 1 cup of sauce and 2 cups of cheese. Press garlic clove with press and add to biscuit mixture. If desired, add toppings and mix to combine.
Spread mixture into 9x13 pan. Pour remaining sauce and cheese over top. Bake for 30-35 minutes.
Souperior Meatloaf
1 envelope Lipton Onion Soup mix
2 lbs. ground beef
1 ½ cups soft bread crumbs
2 eggs
¾ cup water
1/3 cup Ketchup
Preheat oven to 350. In large bowl, combine all ingredients. In large shallow baking pan, shape into loaf. Bake one hour or until done. Makes about 8 servings.
2 lbs. ground beef
1 ½ cups soft bread crumbs
2 eggs
¾ cup water
1/3 cup Ketchup
Preheat oven to 350. In large bowl, combine all ingredients. In large shallow baking pan, shape into loaf. Bake one hour or until done. Makes about 8 servings.
Mashed Potatoe Pizza
Yield: 8 slices.
Directions
- 3 large potatoes, peeled and cubed
- 1 tube (13.8 ounces) refrigerated pizza crust (I use a Boboli premade thin crust.)
- 1/4 cup milk
- 1/2 teaspoon salt
- 1 pound sliced bacon, diced
- 1 large onion, chopped
- 1/2 cup chopped sweet red pepper (I usually add a little extra.)
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- Sour cream, optional
Directions
- Place potatoes in a saucepan and cover with water. Bring to a boil; cook for 20-25 minutes or until very tender.
- Meanwhile, unroll the pizza crust onto an ungreased 14-in. pizza pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.
- Drain potatoes and transfer to a bowl. Mash with milk and salt until smooth. Spread over crust. In a skillet, partially cook the bacon. Add onion and red pepper; cook until bacon is crisp and vegetables are tender. Drain well; sprinkle over potatoes. Top with cheeses.
- Bake at 375° for 20 minutes or until cheese is melted. Serve with sour cream if desired.
Crockpot Beef and Gravy
1 Can Cream of Mushroom Soup (Can use cream of celery also)
2 Tablespoons Onion Soup Mix
2 Tablespoons Beef Broth
1 Tablespoon Quick-Cooking Tapioca
1 Pound Beef Stew Meat, cut into 1-inch cubes
Noodles or Mashed Potatoes.
In a slow cooker, combine the soup, soup mix, broth and tapioca; let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6-8 hours or until meat is tender. Serve over noodles or mashed potatoes. Makes 3 servings.
2 Tablespoons Onion Soup Mix
2 Tablespoons Beef Broth
1 Tablespoon Quick-Cooking Tapioca
1 Pound Beef Stew Meat, cut into 1-inch cubes
Noodles or Mashed Potatoes.
In a slow cooker, combine the soup, soup mix, broth and tapioca; let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6-8 hours or until meat is tender. Serve over noodles or mashed potatoes. Makes 3 servings.
Suzy Lasagna
1 lb. Sausage
½ cup chopped onion
1 clove garlic, minced
1 28 oz. can crushed tomatoes
1 8-oz. can tomato sauce
1 6-oz can tomato paste
2 tsp. salt
1 6 oz. lasagna noodles (You’ll have extra)
1 Tbsp. cooking oil
3 eggs
32 oz. ricotta
1 1/2 cup grated parmesan (1 1/4 in and 1/4 to sprinkle on the top.)
3 Tbsp. dried parsley flakes
1 1/2 lb. shredded mozzarella cheese (I don’t measure. I buy big bag and put what looks right.)
Cook meat, onion, and garlic till meat is browned. Drain off fat. Stir in the undrained tomatoes and next four ingredients. Cover; simmer 15 minutes, stirring often. Meanwhile, cook noodles until tender in boiling salted water with cooking oil in water. Drain; rinse noodles. Beat eggs; add ricotta, parmesan, the parsley, 1/2 tsp. salt, 3/4 tsp pepper. Layer 1/2 noodles in 15x10 pan; spread half ricotta filling. Add 1/2 of mozzarella and 1/2 sauce. Repeat layers. Sprinkle extra parmesan on top. Cover and bake in 375 degree oven for 50 to 60 minutes. (Just make sure it’s bubbling well.) Let stand 10 minutes before serving.
½ cup chopped onion
1 clove garlic, minced
1 28 oz. can crushed tomatoes
1 8-oz. can tomato sauce
1 6-oz can tomato paste
2 tsp. salt
1 6 oz. lasagna noodles (You’ll have extra)
1 Tbsp. cooking oil
3 eggs
32 oz. ricotta
1 1/2 cup grated parmesan (1 1/4 in and 1/4 to sprinkle on the top.)
3 Tbsp. dried parsley flakes
1 1/2 lb. shredded mozzarella cheese (I don’t measure. I buy big bag and put what looks right.)
Cook meat, onion, and garlic till meat is browned. Drain off fat. Stir in the undrained tomatoes and next four ingredients. Cover; simmer 15 minutes, stirring often. Meanwhile, cook noodles until tender in boiling salted water with cooking oil in water. Drain; rinse noodles. Beat eggs; add ricotta, parmesan, the parsley, 1/2 tsp. salt, 3/4 tsp pepper. Layer 1/2 noodles in 15x10 pan; spread half ricotta filling. Add 1/2 of mozzarella and 1/2 sauce. Repeat layers. Sprinkle extra parmesan on top. Cover and bake in 375 degree oven for 50 to 60 minutes. (Just make sure it’s bubbling well.) Let stand 10 minutes before serving.
White Chili Soup
2 medium onions (finely chopped)
2 Tbsp. oil
bottled green salsa (1-2 cups, as mild or hot as you would like.)
2 (15 oz.) cans corn, drained
2 (15 oz.) cans white beans, drained and rinsed
2 (14 oz.) cans chicken broth
4 c. chicken, cooked, shredded
2 Tbsp. lime juice
1 tsp. ground black pepper
1 tsp. cumin
dash of chili pepper
2 cups shredded Monterey Jack cheese
Crock Pot Version: (makes for more tender chicken)
In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes. Pour that in crock pot and add green salsa, corn, beans, broth, chicken, lime juice, black pepper, cumin, and chili pepper. Cook on high for 4 hours. Stir in cheese, or just serve with cheese and chips.
Stove Top Version:
In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes. Stir in corn, beans, broth, lime juice, cumin, chill powder and pepper. Cover and simmer on low for about 10 minutes stirring occasionally. (You can also combine all the ingredients, except for 10 minutes before served, add the cheese and stir until melted. Serve with crunched up tortilla chips. It’s also really good served in bread bowls!
2 Tbsp. oil
bottled green salsa (1-2 cups, as mild or hot as you would like.)
2 (15 oz.) cans corn, drained
2 (15 oz.) cans white beans, drained and rinsed
2 (14 oz.) cans chicken broth
4 c. chicken, cooked, shredded
2 Tbsp. lime juice
1 tsp. ground black pepper
1 tsp. cumin
dash of chili pepper
2 cups shredded Monterey Jack cheese
Crock Pot Version: (makes for more tender chicken)
In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes. Pour that in crock pot and add green salsa, corn, beans, broth, chicken, lime juice, black pepper, cumin, and chili pepper. Cook on high for 4 hours. Stir in cheese, or just serve with cheese and chips.
Stove Top Version:
In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes. Stir in corn, beans, broth, lime juice, cumin, chill powder and pepper. Cover and simmer on low for about 10 minutes stirring occasionally. (You can also combine all the ingredients, except for 10 minutes before served, add the cheese and stir until melted. Serve with crunched up tortilla chips. It’s also really good served in bread bowls!
Suzy's Family Chili
Serve with Cornbread Cake
1 ½ lb. Ground Beef
¾ - 1 cup Green Pepper, chopped
1 can Chili Beans, not rinsed
1 can White Beans, rinsed
1 can Pinto Beans, rinsed
2 tsp Chili Powder
1 large can crushed Tomatoes
½ Onion, chopped
1 tsp salt
¼ c. Brown Sugar
1 Bay Leaf
Brown beef in large pan with onion. Drain grease. Add all ingredients and simmer at least 1 hour, the longer the thicker. Remove the bay leaf before serving or give a prize to the person who gets it.
1 ½ lb. Ground Beef
¾ - 1 cup Green Pepper, chopped
1 can Chili Beans, not rinsed
1 can White Beans, rinsed
1 can Pinto Beans, rinsed
2 tsp Chili Powder
1 large can crushed Tomatoes
½ Onion, chopped
1 tsp salt
¼ c. Brown Sugar
1 Bay Leaf
Brown beef in large pan with onion. Drain grease. Add all ingredients and simmer at least 1 hour, the longer the thicker. Remove the bay leaf before serving or give a prize to the person who gets it.
Bavarian Apple Torte
Makes 8-10 servings.
Crust:
In large bowl, cream together ½ c. butter, 1/3 c. sugar, and ¼ tsp. vanilla. Cut in 1 cup flour until mixture resembles coarse meal. Press dough onto the bottom and pat partially up sides of 9” springform pan.
Filling:
Preheat oven to 450. In a medium sized bowl, combine 8 oz. softened cream cheese and ¼ cup sugar and mix well. Add 1 egg and ½ tsp. vanilla and blend thoroughly. Pour into prepared pan.
Topping:
In a large bowl, combine 1/3 cup sugar, and ½ tsp. cinnamon. Add 4 cups cored, peeled, and thinly sliced apples and toss. Arrange apples over cream cheese filling and sprinkle with ¼ cup sliced almonds (optional). Bake at 450 for 10 minutes and continue baking at 400 for and additional 25 minutes. Cool completely before removing rim of pan. If almonds brown too fast make a loose tent of foil.
Crust:
In large bowl, cream together ½ c. butter, 1/3 c. sugar, and ¼ tsp. vanilla. Cut in 1 cup flour until mixture resembles coarse meal. Press dough onto the bottom and pat partially up sides of 9” springform pan.
Filling:
Preheat oven to 450. In a medium sized bowl, combine 8 oz. softened cream cheese and ¼ cup sugar and mix well. Add 1 egg and ½ tsp. vanilla and blend thoroughly. Pour into prepared pan.
Topping:
In a large bowl, combine 1/3 cup sugar, and ½ tsp. cinnamon. Add 4 cups cored, peeled, and thinly sliced apples and toss. Arrange apples over cream cheese filling and sprinkle with ¼ cup sliced almonds (optional). Bake at 450 for 10 minutes and continue baking at 400 for and additional 25 minutes. Cool completely before removing rim of pan. If almonds brown too fast make a loose tent of foil.
Apple Betty
4 cups sliced, peeled, pared tart apples
1 cup sugar
1/2 tsp. cinnamon
1/4 cup orange juice
3/4 cup flour
1/4 tsp. nutmeg
1/2 cup butter
Dash of salt
Preheat oven to 375. Mound apples in buttered pie plate. Sprinkle with orange juice. Combine sugar, flour, spices. Cut in butter until mixture is crumbly. Sprinkle over apples. Cook for 45 minutes.
1 cup sugar
1/2 tsp. cinnamon
1/4 cup orange juice
3/4 cup flour
1/4 tsp. nutmeg
1/2 cup butter
Dash of salt
Preheat oven to 375. Mound apples in buttered pie plate. Sprinkle with orange juice. Combine sugar, flour, spices. Cut in butter until mixture is crumbly. Sprinkle over apples. Cook for 45 minutes.
Pumpkin Pie Dessert
1 pkg. yellow cake mix (hold out 1 cup)
1 egg, beaten
1 cube margarine (melted)
* Mix together and press into a 9x13 greased and floured pan.
30 oz. can pumpkin pie mix
2 eggs, beaten
2/3 cup canned milk
* Mix together and pour over cake mixture
1 cup remaining cake mix
¼ cup sugar
1 tsp. cinnamon
3 Tbsp. margarine
* Mix together and sprinkle on top. Bake 350 for 1 hour. Serve with whipped cream.
1 egg, beaten
1 cube margarine (melted)
* Mix together and press into a 9x13 greased and floured pan.
30 oz. can pumpkin pie mix
2 eggs, beaten
2/3 cup canned milk
* Mix together and pour over cake mixture
1 cup remaining cake mix
¼ cup sugar
1 tsp. cinnamon
3 Tbsp. margarine
* Mix together and sprinkle on top. Bake 350 for 1 hour. Serve with whipped cream.
Easy Peach Cobbler
1 box butter recipe yellow cake mix
2 (16 oz.) cans sliced peaches in heavy syrup
2 sticks butter
Pour peaches and syrup into a 9 x 13 inch baking pan. Cover peaches completely with dry cake mix, do not mix. Cover mix with pats of butter.
Bake at 350 degrees F. until golden brown approximately 25 minutes. Serve with ice cream.
2 (16 oz.) cans sliced peaches in heavy syrup
2 sticks butter
Pour peaches and syrup into a 9 x 13 inch baking pan. Cover peaches completely with dry cake mix, do not mix. Cover mix with pats of butter.
Bake at 350 degrees F. until golden brown approximately 25 minutes. Serve with ice cream.
Fastest Ever Fruit Cobbler
2 cans of your favorite canned pie filling or canned fruit (ie. blueberry, cherry, apple, apricot, blackberry, peach, raspberry, etc.)
1 box (approx. 14 oz.) yellow cake mix
1/2 c. chopped pecans, optional
1 stick melted butter
Dump fruit in an ungreased 9 x 13 inch dish or pan. Sprinkle with the pecans. Using only the dry cake mix (nothing added to mix). Spread the mix evenly over the top of the mixture. Drizzle the melted butter over the cake mix. Bake at 350 degrees for 45 minutes or until bubbly and brown on top. Serve warm or cold. Delicious & Easy.
1 box (approx. 14 oz.) yellow cake mix
1/2 c. chopped pecans, optional
1 stick melted butter
Dump fruit in an ungreased 9 x 13 inch dish or pan. Sprinkle with the pecans. Using only the dry cake mix (nothing added to mix). Spread the mix evenly over the top of the mixture. Drizzle the melted butter over the cake mix. Bake at 350 degrees for 45 minutes or until bubbly and brown on top. Serve warm or cold. Delicious & Easy.
Berry Cobbler
16 oz. bag frozen berries
1 cup sugar
Heaping TBSP Cornstarch
Bring to a boil to thicken. Take off heat. Put 1 TBSP butter on top.
TOPPING
1 1/4 cup Bisquick
1/2 sugar
1/2 tsp. Cinnamon
One Egg, beaten
Put berry mixture in pan. Then topping. Dot with butter. Cook at 400 degrees for 25 minutes. Double recipe for a 9x13 pan.
1 cup sugar
Heaping TBSP Cornstarch
Bring to a boil to thicken. Take off heat. Put 1 TBSP butter on top.
TOPPING
1 1/4 cup Bisquick
1/2 sugar
1/2 tsp. Cinnamon
One Egg, beaten
Put berry mixture in pan. Then topping. Dot with butter. Cook at 400 degrees for 25 minutes. Double recipe for a 9x13 pan.
Andes Candies Cookies (Homemade dough)
3/4 cup butter or margarine
1 1/2 cup brown sugar
2 Tablespoons water
2 eggs
2 cups chocolate chips
2 1/2 cup flour
1 1/4 tsp. baking soda
1/2 tsp. salt
3 boxes Andes candies
In a saucepan over low heat, melt butter; add sugar water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir, then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour. Make into little balls and bake on an ungreased cookie sheet at 350 for 10-13 minutes. While still hot, put an Andes candy on each cookie, let it get soft then swirl with spoon. Cool on baking rack.
1 1/2 cup brown sugar
2 Tablespoons water
2 eggs
2 cups chocolate chips
2 1/2 cup flour
1 1/4 tsp. baking soda
1/2 tsp. salt
3 boxes Andes candies
In a saucepan over low heat, melt butter; add sugar water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir, then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour. Make into little balls and bake on an ungreased cookie sheet at 350 for 10-13 minutes. While still hot, put an Andes candy on each cookie, let it get soft then swirl with spoon. Cool on baking rack.
Milk Dud Cookies
Yield: about 8 dozen.
1 1/2 cup butter-flavored shortening
1 1/2 cup peanut butter
2 cups sugar, divided
1 1/2 cup packed brown sugar
4 eggs
3 3/4 cup all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 package Milk Duds
In a mixing bowl, cream the shortening, peanut butter, 1 1/2 sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to the creamed mixture. Chill for at least 1 hour. Shape 4 tsp. of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. Place 2 inches apart on greased baking sheets. Bake at 350 for 10-12 minutes or until set. Cool for 5 minutes before removing to wire racks.
1 1/2 cup butter-flavored shortening
1 1/2 cup peanut butter
2 cups sugar, divided
1 1/2 cup packed brown sugar
4 eggs
3 3/4 cup all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 package Milk Duds
In a mixing bowl, cream the shortening, peanut butter, 1 1/2 sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to the creamed mixture. Chill for at least 1 hour. Shape 4 tsp. of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. Place 2 inches apart on greased baking sheets. Bake at 350 for 10-12 minutes or until set. Cool for 5 minutes before removing to wire racks.
Bow Tie Pasta Salad
16 oz. bow tie pasta – Cook, cool, and mix with 4 ingredients
Baby spinach
1/4 c. green onions
1 red pepper
1 yellow pepper
Cook 1/2 c. almonds with 3 Tbsp. sugar until golden brown. Add to salad
Dressing:
1/2 c. vegetable oil
1/3 c. soy sauce
1/3 c. red wine vinegar
1/4 c. sesame seeds
3 Tbsp. sugar
Baby spinach
1/4 c. green onions
1 red pepper
1 yellow pepper
Cook 1/2 c. almonds with 3 Tbsp. sugar until golden brown. Add to salad
Dressing:
1/2 c. vegetable oil
1/3 c. soy sauce
1/3 c. red wine vinegar
1/4 c. sesame seeds
3 Tbsp. sugar
Jingle Jigglers
4 (3 oz.) pkg. red and green fruit flavored Jell-O
6 envelopes unflavored gelatin
1 cup Eagle brand, sweetened condensed milk
1st layer – 1 pkg. Jell-O
1 envelope plain gelatin
1 cup boiling water
Stir until gelatin is dissolved. Pour into 9x13 pan and refrigerate 15 minutes.
2nd layer – Combine 1 cup condensed milk and 1 cup boiling water. Stir until combined. In separate bowl, mix 2 envelops gelatin and 1 cup boiling water. Combine milk mixture with gelatin. Pour 1 cup milk/gelatin over 1st layer. Let remainder sit on counter until ready to use.
Continue layers with 3rd fruit layer and then 1 cup milk mixture, alternating until there are seven layers. Chill thoroughly.
6 envelopes unflavored gelatin
1 cup Eagle brand, sweetened condensed milk
1st layer – 1 pkg. Jell-O
1 envelope plain gelatin
1 cup boiling water
Stir until gelatin is dissolved. Pour into 9x13 pan and refrigerate 15 minutes.
2nd layer – Combine 1 cup condensed milk and 1 cup boiling water. Stir until combined. In separate bowl, mix 2 envelops gelatin and 1 cup boiling water. Combine milk mixture with gelatin. Pour 1 cup milk/gelatin over 1st layer. Let remainder sit on counter until ready to use.
Continue layers with 3rd fruit layer and then 1 cup milk mixture, alternating until there are seven layers. Chill thoroughly.
Boursin Cheese Potatoes
* 3 lbs red potatoes, unpeeled
* salt and pepper
* 1 pint heavy cream
* 1 (5 ounce) package Boursin cheese
* fresh chives or parsley, chopped
Directions
1. Slice potatoes into quarter inch rounds and toss with salt and pepper.
2. Slowly heat cream and cheese together until thoroughly melted.
3. In a deep casserole dish layer half the potatoes.
4. Cover with half the cream mixture.
5. Repeat.
6. Cover and bake at 350°F for one hour.
7. Sprinkle top with chives or parsley.
* salt and pepper
* 1 pint heavy cream
* 1 (5 ounce) package Boursin cheese
* fresh chives or parsley, chopped
Directions
1. Slice potatoes into quarter inch rounds and toss with salt and pepper.
2. Slowly heat cream and cheese together until thoroughly melted.
3. In a deep casserole dish layer half the potatoes.
4. Cover with half the cream mixture.
5. Repeat.
6. Cover and bake at 350°F for one hour.
7. Sprinkle top with chives or parsley.
Beef Jerky Brisket
Named for the scent, not the dryness :)
4 to 5 lb. brisket
2 T. liquid smoke
1 T. Worcestershire
3 T. brown sugar
4 T. soy sauce
1/2 c. ketchup
2 t. salt
1 t. dry mustard
2 t. onion salt
3 drops hot sauce
2 t. garlic salt
1 t. lemon juice
2 t. pepper
1 T. soy sauce
1 T. celery salt dash of nutmeg
(I mix the ingredients in an oversized Ziploc bag, then marinade it in the bag.)
Mix first 8 ingredients (the first column) in order and marinate brisket overnight or longer, turning every few hours. Remove from marinade and bake at 300 for 3 1/2 hours. Mix remaining ingredients and top roast for the last 45 minutes of cooking.
4 to 5 lb. brisket
2 T. liquid smoke
1 T. Worcestershire
3 T. brown sugar
4 T. soy sauce
1/2 c. ketchup
2 t. salt
1 t. dry mustard
2 t. onion salt
3 drops hot sauce
2 t. garlic salt
1 t. lemon juice
2 t. pepper
1 T. soy sauce
1 T. celery salt dash of nutmeg
(I mix the ingredients in an oversized Ziploc bag, then marinade it in the bag.)
Mix first 8 ingredients (the first column) in order and marinate brisket overnight or longer, turning every few hours. Remove from marinade and bake at 300 for 3 1/2 hours. Mix remaining ingredients and top roast for the last 45 minutes of cooking.
Mexican Mac & Cheese
12 oz. dried bow tie pasta (about 5 cups)
3 cups milk
1/2 cup chopped onion
1 1/2 Colby cheese
1/2 cup chopped red pepper
1 1/2 cups shredded Monterey Jack Cheese
3 Tbsp. butter
1/3 cup flour
1 tsp. salt
1 tsp. dried crushed cilantro
1/2 tsp. ground cumin Salsa
Sliced olives, optional
Preheat oven to 350. Butter 9x13, or slightly smaller, dish. In a Dutch oven cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in cheeses after saving enough to sprinkle on top before baking. Once cheese is melted, pour over drained pasta; stir to combine. Pour into prepared dish and sprinkle olives and remaining cheese over top. Bake uncovered 20 minutes or until bubbly around the edges and heated through. Let rest 5 minutes and serve with salsa.
3 cups milk
1/2 cup chopped onion
1 1/2 Colby cheese
1/2 cup chopped red pepper
1 1/2 cups shredded Monterey Jack Cheese
3 Tbsp. butter
1/3 cup flour
1 tsp. salt
1 tsp. dried crushed cilantro
1/2 tsp. ground cumin
Sliced olives, optional
Preheat oven to 350. Butter 9x13, or slightly smaller, dish. In a Dutch oven cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in cheeses after saving enough to sprinkle on top before baking. Once cheese is melted, pour over drained pasta; stir to combine. Pour into prepared dish and sprinkle olives and remaining cheese over top. Bake uncovered 20 minutes or until bubbly around the edges and heated through. Let rest 5 minutes and serve with salsa.
Crockpot Italian Chicken
2 cans of cream of chicken soup
1 (8 oz.) cream cheese
1 envelope Good Seasons Italian dressing mix (dry)
6 to 8 boneless chicken breasts
Place 1 can of soup in crock port, then chicken on top of soup. Slice cream cheese and lay on top of chicken. Add dry dressing mix and second can of soup. Cover and cook on HIGH for about 4 hours or on LOW all day. If you are home and can stir occasionally, you will get a smoother consistency. The gravy is perfect to serve over pasta, rice, or mashed potatoes.
Mom’s way: I like lots of gravy so I use fewer chicken breasts or I double the gravy ingredients. The chicken is more tender if you cook it on low and it usually doesn’t take all day.
1 (8 oz.) cream cheese
1 envelope Good Seasons Italian dressing mix (dry)
6 to 8 boneless chicken breasts
Place 1 can of soup in crock port, then chicken on top of soup. Slice cream cheese and lay on top of chicken. Add dry dressing mix and second can of soup. Cover and cook on HIGH for about 4 hours or on LOW all day. If you are home and can stir occasionally, you will get a smoother consistency. The gravy is perfect to serve over pasta, rice, or mashed potatoes.
Mom’s way: I like lots of gravy so I use fewer chicken breasts or I double the gravy ingredients. The chicken is more tender if you cook it on low and it usually doesn’t take all day.
Italian Beef Sandwiches
3 to 4 lb. boneless chuck roast
1 red bell pepper
1 whole brown onion, cubed
8 to 10 pepperoncinis, (I use bottled.)
1 to 2 cans beef broth
1 packet Good Seasons brand Italian seasoning mix
Place meat, onion, bell pepper, and pepperoncinis in crock pot. Sprinkle packet of seasoning mix on top and pour in 1 to 2 cans beef broth – enough to cover meat 1/2 way.
Cook in crock pot 6 hours on HIGH. Meat is done when it can be easily shredded and falls apart. Remove from pot and shred for sandwiches. Serve on sandwich/steak rolls or hoagie buns. Save sauce/gravy for dipping.
1 red bell pepper
1 whole brown onion, cubed
8 to 10 pepperoncinis, (I use bottled.)
1 to 2 cans beef broth
1 packet Good Seasons brand Italian seasoning mix
Place meat, onion, bell pepper, and pepperoncinis in crock pot. Sprinkle packet of seasoning mix on top and pour in 1 to 2 cans beef broth – enough to cover meat 1/2 way.
Cook in crock pot 6 hours on HIGH. Meat is done when it can be easily shredded and falls apart. Remove from pot and shred for sandwiches. Serve on sandwich/steak rolls or hoagie buns. Save sauce/gravy for dipping.
Lasagna Soup
Makes about 13 cups.
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top.
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top.
Heart Attack Potatoes
5 lbs peeled and cubed potatoes
8 oz. cream cheese, cubed
1/4 cup butter
1 cup sour cream
1 Tbsp. onion salt
1 tsp. salt
Butter, paprika, pepper (My family prefers a little cheddar sprinkled on top instead.)
Boil potatoes until tender and drain. Mash well, and combine cream cheese. Mix well. Stir in 1/4 cup butter, sour cream, pepper, and both salts. Beat well until smooth. Pour into a 9x13 pan. Dot with butter and sprinkle with Paprika. Bake in 350 oven until heated through. (I heat for around 30 minutes.)
Enjoy!
8 oz. cream cheese, cubed
1/4 cup butter
1 cup sour cream
1 Tbsp. onion salt
1 tsp. salt
Butter, paprika, pepper (My family prefers a little cheddar sprinkled on top instead.)
Boil potatoes until tender and drain. Mash well, and combine cream cheese. Mix well. Stir in 1/4 cup butter, sour cream, pepper, and both salts. Beat well until smooth. Pour into a 9x13 pan. Dot with butter and sprinkle with Paprika. Bake in 350 oven until heated through. (I heat for around 30 minutes.)
Enjoy!
Apple Cake with Caramel Sauce
Cream Together:
2 c sugar
1/2 c shortening
2 eggs
Mix: (Will be dry)
1/2 tsp salt
2 tsp soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2 cups flour
Fold In:
4 cups grated apple
Bake 350 for 45 minutes
Carmel Topping: (The best part!) Slowly melt, DO NOT LET BOIL! Even a little boil will curdle the topping. Be patient.
3/4 c evaporated milk
1 cube butter
1 cup brown sugar
Serve sauce over cake.
2 c sugar
1/2 c shortening
2 eggs
Mix: (Will be dry)
1/2 tsp salt
2 tsp soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2 cups flour
Fold In:
4 cups grated apple
Bake 350 for 45 minutes
Carmel Topping: (The best part!) Slowly melt, DO NOT LET BOIL! Even a little boil will curdle the topping. Be patient.
3/4 c evaporated milk
1 cube butter
1 cup brown sugar
Serve sauce over cake.
Chocolate Cherry Cake
1 box chocolate cake mix
1 tsp. almond extract
1 can cherry fruit filling (21 oz.)
2 eggs, beaten
Frosting:
1 cup sugar
1/3 cup milk
5 Tbsp. butter
1 cup semisweet chocolate pieces
Preheat oven to 350. Using solid shortening, grease and flour a 13x9 pan. In a large bowl, combine first 4 ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake 30 minutes, or until toothpick inserted in center comes out clean. While cake cools, prepare frosting in small sauce pan by combining sugar, butter, and milk. Boil 1 minute, stirring constantly. Remove from heat and stir in chocolate pieces until smooth. Pour over partially cooled cake.
1 tsp. almond extract
1 can cherry fruit filling (21 oz.)
2 eggs, beaten
Frosting:
1 cup sugar
1/3 cup milk
5 Tbsp. butter
1 cup semisweet chocolate pieces
Preheat oven to 350. Using solid shortening, grease and flour a 13x9 pan. In a large bowl, combine first 4 ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake 30 minutes, or until toothpick inserted in center comes out clean. While cake cools, prepare frosting in small sauce pan by combining sugar, butter, and milk. Boil 1 minute, stirring constantly. Remove from heat and stir in chocolate pieces until smooth. Pour over partially cooled cake.
Coconut Cupcakes
1 box of White Cake mix
1/2 tsp. Coconut flavoring
Heavy whipping cream
Sugar
Mix cake mix as per directions on the box and add the coconut flavoring. Spoon into lined cupcake pans. Follow baking directions on the box. Once they're out of the oven I let them cool, then put them in the fridge. I like the cupcakes kind of cold. Plus the cold cupcakes won't melt the whip cream on top.
Whip the heavy cream, adding sugar until it is as sweet as you like, and also add a few drops of coconut flavoring. then spread on cupcakes.
Sprinkle coconut shavings on top if you'd like.
1/2 tsp. Coconut flavoring
Heavy whipping cream
Sugar
Mix cake mix as per directions on the box and add the coconut flavoring. Spoon into lined cupcake pans. Follow baking directions on the box. Once they're out of the oven I let them cool, then put them in the fridge. I like the cupcakes kind of cold. Plus the cold cupcakes won't melt the whip cream on top.
Whip the heavy cream, adding sugar until it is as sweet as you like, and also add a few drops of coconut flavoring. then spread on cupcakes.
Sprinkle coconut shavings on top if you'd like.
Coconut Cream Cake
1 White Cake Mix, without pudding
1/1 tsp. coconut flavoring
1 c. canned cream of coconut (Found in the liquor department)
Sweetened condensed milk
Whipping cream
Sugar
1 c. flaked coconut, optional
Make white cake mix according to plan, but add the 1/2 tsp. coconut flavoring also. Pour into 9x13 pan and cook according to box directions. While baking, combine the sweetened condensed milk and the coconut syrup. When cake is done, poke even rows of holes in warm cake with 2-prong serving fork. Pour syrup-milk mixture into holes and over top of cake. Set in refrigerator until well chilled. Beat cream until soft peaks form. Sweeten with sugar and beat until stiff, but smooth. Frost top of cake and sprinkle with coconut. Serve chilled, cut into squares.
1/1 tsp. coconut flavoring
1 c. canned cream of coconut (Found in the liquor department)
Sweetened condensed milk
Whipping cream
Sugar
1 c. flaked coconut, optional
Make white cake mix according to plan, but add the 1/2 tsp. coconut flavoring also. Pour into 9x13 pan and cook according to box directions. While baking, combine the sweetened condensed milk and the coconut syrup. When cake is done, poke even rows of holes in warm cake with 2-prong serving fork. Pour syrup-milk mixture into holes and over top of cake. Set in refrigerator until well chilled. Beat cream until soft peaks form. Sweeten with sugar and beat until stiff, but smooth. Frost top of cake and sprinkle with coconut. Serve chilled, cut into squares.
Banana Chocolate Chip Bars
2 cups flour 2/3 cup brown sugar
2 tsp. baking powder 1 tsp. vanilla
1 tsp. salt 1 egg
2/3 cup shortening 1 cup mashed bananas
2/3 cup sugar 1 (6 oz.) pkg. chocolate chips
Combine flour, baking powder, and salt. Cream shortening and sugars until light and fluffy. Beat in vanilla and egg. Blend in banana and flour mixture. Fold in chocolate chips. Spread in prepared 9x13 pan. Bake for 30 to 35 minutes at 350 degrees.
2 tsp. baking powder 1 tsp. vanilla
1 tsp. salt
2/3 cup shortening 1 cup mashed bananas
2/3 cup sugar 1 (6 oz.) pkg. chocolate chips
Combine flour, baking powder, and salt. Cream shortening and sugars until light and fluffy. Beat in vanilla and egg. Blend in banana and flour mixture. Fold in chocolate chips. Spread in prepared 9x13 pan. Bake for 30 to 35 minutes at 350 degrees.
Suzy's Crockpot Salsa Chicken
Chicken breasts
1 cup chicken broth
1 can black beans (drained)
1 can corn (drained)
1 cup salsa
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheese
Put the chicken on the bottom of a crock pot and pour the chicken broth, black beans, corn, salsa, and taco seasoning on the top. Cook on high 3-4 hours or on low 6-8 hours. (I cook it on low.) Before serving, take out the chicken with a slotted spoon. Add the sour cream and cheese, stir all together, and pour over the chicken. Serve with rice, or tortillas.
1 cup chicken broth
1 can black beans (drained)
1 can corn (drained)
1 cup salsa
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheese
Put the chicken on the bottom of a crock pot and pour the chicken broth, black beans, corn, salsa, and taco seasoning on the top. Cook on high 3-4 hours or on low 6-8 hours. (I cook it on low.) Before serving, take out the chicken with a slotted spoon. Add the sour cream and cheese, stir all together, and pour over the chicken. Serve with rice, or tortillas.
Easy Parmesean Chicken
Serves 4
8 oz. fresh mushrooms, sliced
1 medium onion, cut into thin wedges
1 T. olive oil
4 boneless skinless chicken breasts
1 jar (26 oz) pasta sauce
1/2 tsp dried basil leaves
1 bay leaf
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Hot cooked spaghetti
Suzy’s way:
I don’t do the first part with the oil and mushrooms. I just cut up the onion and put it in the sauce. I don’t brown the chicken either.
8 oz. fresh mushrooms, sliced
1 medium onion, cut into thin wedges
1 T. olive oil
4 boneless skinless chicken breasts
1 jar (26 oz) pasta sauce
1/2 tsp dried basil leaves
1 bay leaf
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Hot cooked spaghetti
- Place mushrooms and onion in slow cooker.
- Heat oil in large skillet over medium-high heat until hot. Lightly brown chicken on both sides. Place in slow cooker. Pour pasta sauce over chicken. Add herbs. Cover and cook on LOW for 6-7 hours or on HIGH for 3 hours or until chicken is no longer pink in center. Remove and discard bay leaf.
- Sprinkle chicken with cheeses. Cook, uncovered, on LOW 15-30 minutes or until cheese are melted. Serve with spaghetti.
Suzy’s way:
I don’t do the first part with the oil and mushrooms. I just cut up the onion and put it in the sauce. I don’t brown the chicken either.
Taco Soup
1 (15 oz.) can kidney beans
1 (15 oz.) can chili beans
1 can whole kernel corn
1 (4 oz.) can diced green chilies
2 cans tomato sauce
1 can water
1/2 pkg. taco seasoning mix
1 lb. hamburger
1 medium onion
Fry hamburger and onion together and drain, then add all other ingredients (do not drain cans.) Add shredded cheese and smashed tortilla chips on top. Good with avocado also.
1 (15 oz.) can chili beans
1 can whole kernel corn
1 (4 oz.) can diced green chilies
2 cans tomato sauce
1 can water
1/2 pkg. taco seasoning mix
1 lb. hamburger
1 medium onion
Fry hamburger and onion together and drain, then add all other ingredients (do not drain cans.) Add shredded cheese and smashed tortilla chips on top. Good with avocado also.
Creamy Chicken & Rice Soup
4 cups cooked chicken
6-7 cups chicken broth
1/2 rice, uncooked
3 medium carrots
3 celery stalks
2 zucchini
4 chicken bouillon cubes
6 Tbsp. butter
6 Tbsp. flour
2 C. Milk
1/2 cup green onion
If the chicken isn’t already cooked, cook in the canned broth. Then bring broth to boil, put in rice. Cover and cook 10 minutes. Add chopped vegetables and chicken bouillon. Cover cook for 10 minutes.
In different pan, melt butter, blend four. Pour in milk 1/2 cup at a time. Then stir in one cup of vegetable/rice broth. Cook until it thickens. Add to the soup. Add chicken and green onions. If you want more flavor you can add more bouillon.
6-7 cups chicken broth
1/2 rice, uncooked
3 medium carrots
3 celery stalks
2 zucchini
4 chicken bouillon cubes
6 Tbsp. butter
6 Tbsp. flour
2 C. Milk
1/2 cup green onion
If the chicken isn’t already cooked, cook in the canned broth. Then bring broth to boil, put in rice. Cover and cook 10 minutes. Add chopped vegetables and chicken bouillon. Cover cook for 10 minutes.
In different pan, melt butter, blend four. Pour in milk 1/2 cup at a time. Then stir in one cup of vegetable/rice broth. Cook until it thickens. Add to the soup. Add chicken and green onions. If you want more flavor you can add more bouillon.
Hamburger & Rice
Hamburger
1/2 of an Onion, diced
Cream of Celery
Cream of Chicken
1/2 pt Sour Cream
Corn (I prefer frozen.)
Brown hamburger. Add onions while meat is still pink. Cook until clear. Drain grease and season with season salt and pepper. Add cream soups, sour cream, and corn. Warm until bubbly. Serve over rice or noodles.
1/2 of an Onion, diced
Cream of Celery
Cream of Chicken
1/2 pt Sour Cream
Corn (I prefer frozen.)
Brown hamburger. Add onions while meat is still pink. Cook until clear. Drain grease and season with season salt and pepper. Add cream soups, sour cream, and corn. Warm until bubbly. Serve over rice or noodles.
Hamburger Pie
1 pound ground beef
1/2 cup chopped onion
1 16-ounce can French cut green beans, drained
1 can condensed tomato soup
3 medium potatoes, peeled and quartered (1 pound)
1 beaten egg
Milk
1/2 cup shredded cheese
In a large skillet cook ground beef and onion till meat is browned and onion is tender; drain off fat. Stir in beans, soup, 1/4 cup water, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Turn mixture into a 1 1/2-quart casserole.
Make mashed potatoes. Drop potatoes in mounds atop meat mixture. Sprinkle with cheese. Bake, uncovered, in a 350 oven for 25 to 30 minutes or until bubbly.
1/2 cup chopped onion
1 16-ounce can French cut green beans, drained
1 can condensed tomato soup
3 medium potatoes, peeled and quartered (1 pound)
1 beaten egg
Milk
1/2 cup shredded cheese
In a large skillet cook ground beef and onion till meat is browned and onion is tender; drain off fat. Stir in beans, soup, 1/4 cup water, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Turn mixture into a 1 1/2-quart casserole.
Make mashed potatoes. Drop potatoes in mounds atop meat mixture. Sprinkle with cheese. Bake, uncovered, in a 350 oven for 25 to 30 minutes or until bubbly.
Cheesy Peasy Fusilli
Serves 4
1 cup frozen tiny green peas
8 to 10 oz. dry Fusilli pasta
2 Tbsp. butter
1 cup heavy cream
1 tsp kosher or coarse salt (I think I just used regular)
1/2 tsp. freshly ground black pepper
2/3 cup grated parmesan
6 strips bacon, cooked crisp and crumbled
1 cup frozen tiny green peas
8 to 10 oz. dry Fusilli pasta
2 Tbsp. butter
1 cup heavy cream
1 tsp kosher or coarse salt (I think I just used regular)
1/2 tsp. freshly ground black pepper
2/3 cup grated parmesan
6 strips bacon, cooked crisp and crumbled
- Place frozen peas in a small bowl, cover with boiling water, and let sit until defrosted, about 5 minutes. Drain well and set aside.
- Bring a large pot of salted water to a boil, and cook pasta according to package directions. Drain pasta and keep it warm.
- Meanwhile in another pot (large enough to toss the noodles with the sauce), melt butter and add 2/3 cup cream over low heat. Simmer until slightly thickened, about 2 minutes. Add drained peas, salt, and pepper, and simmer for another minute, stirring frequently. Add pasta and toss thoroughly to coat. Mix remaining cream with parmesan and pour over pasta, tossing briefly to make sure all the noodles are coated.
- Divide pasta among serving bowls, sprinkle with bacon, and serve with extra parmesan.
Buttermilk Pancakes & Buttermilk Sauce
pancakes:
1 cup flour
1/3 c. sugar
1 1/3 c. buttermilk
1 egg
1/2 tsp. salt
1/2 tsp. baking soda
add all dry, then wet, mix by hand, batter will be thick and slightly lumpy.
syrup:
1 stick of butter
1 c. sugar
1/2 cup buttermilk
1 Tablespoon karo syrup
1/2 tsp. baking soda
1 tsp. vanilla
Melt butter in saucepan over medium heat, add sugar, mix, add all other ingredients, except vanilla. bring to boil-let boil 1 min(will be frothy). Remove from heat and add vanilla. as it cools it becomes less frothy, although I like to use it fresh and hot. Can store leftovers in fridge:)
just in case you didn't know, you can use half sour cream and half
milk to substitute for buttermilk. if you are like me, I always have
sour cream, but never buttermilk, it works and tastes the same. Just
keep the measurements the same:)
Trader Joe’s pancake mix works really well. Sandi always puts chocolate chips in her pancakes.
1 cup flour
1/3 c. sugar
1 1/3 c. buttermilk
1 egg
1/2 tsp. salt
1/2 tsp. baking soda
add all dry, then wet, mix by hand, batter will be thick and slightly lumpy.
syrup:
1 stick of butter
1 c. sugar
1/2 cup buttermilk
1 Tablespoon karo syrup
1/2 tsp. baking soda
1 tsp. vanilla
Melt butter in saucepan over medium heat, add sugar, mix, add all other ingredients, except vanilla. bring to boil-let boil 1 min(will be frothy). Remove from heat and add vanilla. as it cools it becomes less frothy, although I like to use it fresh and hot. Can store leftovers in fridge:)
just in case you didn't know, you can use half sour cream and half
milk to substitute for buttermilk. if you are like me, I always have
sour cream, but never buttermilk, it works and tastes the same. Just
keep the measurements the same:)
Trader Joe’s pancake mix works really well. Sandi always puts chocolate chips in her pancakes.
Apple Pancakes & Cider Sauce
Make recipe on Bisquick box using 2 cups of Bisquick. Add 1/2 tsp. cinnamon and 1 or 2 grated apples. Mix and cook slightly lower and longer than regular pancakes.
SAUCE
2 cups apple juice
2 Tbsp. cornstarch
1 cup sugar
2 Tbsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup margarine
Put apple juice in pan. Mix in cornstarch. Then mix in other dry ingredients. Add lemon juice and margarine. Heat to boiling and boil 1 minute.
SAUCE
2 cups apple juice
2 Tbsp. cornstarch
1 cup sugar
2 Tbsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup margarine
Put apple juice in pan. Mix in cornstarch. Then mix in other dry ingredients. Add lemon juice and margarine. Heat to boiling and boil 1 minute.
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