Colleen's Eggplant Parmesan

1 large or 2 medium eggplants, peeled and sliced

2 large onions, diced

1 T. brown sugar

1 t. Italian seasoning

parsley flakes, optional

Parmesan cheese

1 large can tomato puree

1 medium can chunky tomato sauce

1 1/2 lbs. ground beef

1 t. garlic powder

salt and pepper, to taste

1 pkg. mozzarella cheese

Cook onion until clear. Add meat and brown. In a large bowl, place all ingredients except eggplant and cheeses. Add onions. Set aside. Brown eggplant slices in skillet. Alternate sauce, eggplant, and cheese in sprayed casserole dish, ending with cheese. Bake at 350 for 1 hour until bubbly and brown. *Eggplant may be boiled instead of fried. Casserole may be frozen, but be sure to thaw thoroughly before baking.

Cranberry Cream Cheese Mold

1 1/2 c. boiling water

1 (8 serving) pkg. cranberry jello

1 1/2 c. cold water

8 oz. cream cheese, softened

1/2 t. cinnamon

1 medium apple, your choice, chopped

1 c. whole cranberry sauce

Dissolve jello in boiling water. Stir in cold water and cinnamon. Pour 2 c. into bowl. Refrigerate 1 1/2 hours until thickened. Reserve remaining jello at room temperature. Stir apple and cranberry sauce into thickened jello. Sppon into 6 c. mold. Refrigerate 30 minutes or until set, but not firm. Stir reserved jello gadually into cream cheese until smooth. Spread over gelatin in mold. Refrigerate 4 hours until set. Unmold. Makes 12 servings.

 

Block Party Beans

2 lbs. ground beef, browned and drained

1 c. chopped celery

6 oz. can tomato paste

16 oz. can green beans, drained

15 1/2 oz. can wax beans, drained

16 oz. can pork and beans, undrained

2 T. mustard

2 c. chopped onions

1 can cream of tomato soup

1/2 c. ketchup

17 oz. can lima beans, drained

15 oz. can chili beans, undrained

1/2 c. brown sugar

To cooked & drained beef in skillet, add onion and celery. Cook until tender. Stir in soup, tomato paste, and ketchup. Simmer 15-20 minutes. Spoon into large dish and add remaining ingredients. Stir well. Bake uncovered at 350 for 1 hour. Yields 25 servings.

Mary Frances' Crunchy Cabbage Salad

1 head Chinese* cabbage, chopped fine

1/2 large red pepper, chopped fine

5 T. sesame seeds

2 T. sugar

1/2 c. oil

1/2 t. salt and pepper

2 t. soy sauce

3 green onions, sliced thin

5 T. slivered almonds (or pecans)

1 pkg. crushed chicken Ramen noodles, reserve seasoning pkt

4 t. vinegar

1/2 t. ginger

1 t. Oriental sesame oil, optional

To chopped cabbage, add onions, red pepper, and crushed noodles. Toast nuts and seeds together under broiler. Add to cabbage mixture. Mix well and refrigerate. Combine all remaining ingredients. Mix well. Refrigerate until ready to serve. Add to salad and mix well. Serves 8. *(Mary Frances said she has used red and green cabbage instead of Chinese cabbage but it is better if you can find Chinese cabbage.) *May also substitute bok choy or brussel sprouts or celery for Chinese cabbage, if desired.

Apple Salad II

 large lemon jello

20 oz. can crushed pineapple, drained, reserve juice

1 c. chopped apples, your choice

1 c. miniature marshmallows

9 oz. cool whip, thawed

3 oz. cream cheese, softened

Put dry jello in pan. Add pineapple juice and enough water to make 2 c. to jello. Bring to a boil. Add cream cheese and marshmallows. Stir until dissolved. Combine apples, pineapple and cool whip. Add to jello. Mix well. Place in 9x13 dish. Refrigerate until set. *This recipe tastes good with seafood.

Colleen's Apple Cheddar Salad

3 apples, your choice, chopped

1-2 c. thinly sliced celery

1 c. grapes or 1/2 c. raisins

1 T. lemon juice

6 oz. cheddar cheese cubes

1/4-1/3 c. mayo

Place apples in bowl. Toss with lemon juice. Add everything else, stir, and refrigerate.

Lena's Passion Salad

2 large pkgs. strawberry jello

16 oz. can crushed pineapple, drained

chopped pecans, optional

8 oz. cream cheese, softened

1 pkg. frozen strawberries, thawed

2 pkts Dream Whip*

Make jello usiong 2 c. boiling water. Let partially gel. Beat cream cheese until fluffy. Add jello and whip 5 minutes. Add pineapple, strawberries, and nuts. Let set partially. Beat one pkt dream whip as directed and fold into jello mixrure. Place in serving dish and top with remaining dream whip, prepared, on top. Chill.

*Dream whip: each pkt makes 2 c. whipped topping, you may substitute with cool whip if desired.

Merry's Mexican Low Fat Pinto Beans

4 c. water

1 medium onion, chopped (1/2 c.)

1/2 t. salt

1 can Rotel

4 c. pinto beans, (2 lbs)

1 t. minced garkic

1 t. cumin seed

Soak beans overnight. Wash until water runs clear. Mix 4 c. water, beans, and onion in large pot. Boil 5 minutes. Remove from heat and let stand for 1 hour. Cover beans with boiling water and remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer until beans are tender, about 2 hours. Serve with rice as a meal or in a bowl as bean soup.

Cheesy Potato Casserole

2 lbs. potatoes, peeled if desired 

1 small onion, chopped

1/4 t. pepper

1 can cream of chicken soup

3 T. margarine, or butter, melted

1/4 c. margarine or butter, melted

1 t. salt

8 oz. sour cream

2 c. (8 oz) shredded cheddar cheese

1 1/2 c. herb seasoned stuffing mix

Cook potatoes in boiling water until tender. Drain. Cool. Cut into 1/4" strips. Set aside. Combine 1/4 c. melted margarine, onion, salt, pepper, sour cream and soup. Add potatoes and cheese. Spoon into sprayed 9x13 dish. Combine 3 T. melted margarine and stuffing mix. Sprinkle over casserole. Bake, uncovered, at 350 for 25 minutes until heated thoroughly.

 

Diane's Bean Pot

1 lb. ground beef or sausage, browned and drained

1 can green beans, drained

1 can lima beans, drained

3/4 c. brown sugar

1 t. chili powder, or to taste

1 can pork & beans, undrained

1 can kidney beans, undrained

1 can wax beans, drained

1 can tomato soup

2 T. mustard

Combine all ingredients in lined crockpot and cook all day on low, or half a day on high.

Copper Pennies

2 lb. pkg sliced carrots

1 medium onion, sliced thinly

1/2 green pepper, thinly sliced

1 can tomato soup

1/4 c. oil

2/3 c. sugar

1/4 c. vinegar

1 t. mustard

1 t. Worcestershire sauce

Cook carrots in salted water until crisp tender. Drain. Alternate layers of carrots, onions, and peppers in a large bowl until all are used. Combine remaining ingredients in saucepan and heat until boiling. Our over carrots. Marinate overnight. Chill. *This will keep for 2 weeks in refrigerator. 

Lucille's Fresh Corn Loaf

2 c. fresh corn, cut off cob (about 4 medium)

1 c. chopped onion 

2 t. salt

1 c. SR (yellow or white) corn meal

1/2 c. water

1 c. fresh tomatoes, chopped

1 c. chopped green pepper

1/8 t. cayenne pepper

1 c. grated cheddar cheese

2 eggs

1/2 c. evaporated milk

Mix together all ingredients except eggs, milk, and water. Let mixture set for 30 minutes. Add milk, eggs, and water. Mix well. Pour into sprayed 2 qt casserole. Bake at 375 for 1 hour. Serve hot or cold.

Blueberry Salad

2 small boxes blueberry jello

15-20 oz. can crushed pineapple, drained

1/2 pt. sour cream

1 t. vanilla

1 1/2 c. boiling water

1 can blueberry pie filling

8 oz. cream cheese, softened

1/2 c. sugar

1 c. chopped pecans, optional

Prepare jello using boiling water as directed on pkg. Add pineapple and pie filling. Place in 9x13 dish. Chill. Combine cream cheese, sour cream, vanilla and nuts. Spread over sey jello. Refrigerate until time to serve.

Holiday Cranberry Salad

3 (3 oz) pkgs cherry jello

2 c. boiling water

15 oz. can crushed pineapple, undrained

2 c.  chopped celery

lettuce leaves, your choice

orange twists, optional

1 c. sugar

2 T. lemon juice

2 c. cranberries, ground

2 oranges, ground

1 c. chopped pecans or walnuts, optional

sugar frosted cranberries*

Dissolve jello and sugar in water. Drain pineapple, reserving juice. Set aside. Add water to pineapple juice to make 1 c. if needed. Stir in lemon juice. Stir juice mixture into jello mixture. Chill until consistency of unbeaten egg white. Add cranberries, oranges, celery, and nuts. Mix well. Pour into lightly oiled 10-cup mold. Chill until set. Unmold on lettuce leaves. Garnish with orange twists and frosted cranberries. Makes 15-18 servings.

*Sugar Frosted Cranberries recipe:

1/2 c. sugar

1/2 c. water

12 oz. bag cranberries

1 c. superfine sugar

Combine sugar and water in pan over medium heat until sugar is dissolved. Remove from heat. Add cranberries. Refrigerate overnight. Transfer with slotted spoon onto parchment paper. Let dry 20-30 minutes until sticky. Place superfine sugar in a bowl. Add cranberries, in batches, and toss to coat. Use as a garnish for fruit salads, or a fruit tray. Refreshing and festive.

Sugar Frosted Cranberries

1/2 c. sugar

1/2 c. water

12 oz. bag cranberries

1 c. superfine sugar

Combine sugar and water in pan over medium heat until sugar is dissolved. Remove from heat. Add cranberries. Refrigerate overnight. Transfer with slotted spoon onto parchment paper. Let dry 20-30 minutes until sticky. Place superfine sugar in a bowl. Add cranberries, in batches, and toss to coat. Use as a garnish for fruit salads, or a fruit tray. Refreshing and festive.

Frozen Fruit and Marshmallow Salad

1/2 lb. marshmallows

4 oz. cream cheese, softened

15 oz. can crushed pineapple, drained

1 jar maraschino cherries, drained

1/4 c. milk

1 c. cottage cheese

1/2 c. chopped pecans

1/2 pt. whipping cream, whipped

Place marshmallows and milk in double boiler. Heat until marshmallows are soft. Cool. In separate bowl, blend cream cheese and cottage cheese. Stir in pineapple, nuts, cherries, and whipped cream. Add marshmallow mixture. Place in freezer for several hours. Set out for 10 minutes before serving.

Pasta Chicken Salad

2 c. pasta, cooked and drained, your choice type

1 c. celery, diced

2 T. chopped onion

1/3 c. miracle whip

1/8 t. dry mustard

tomato wedges

2 c. cooked chicken, diced

2 T. chopped pickles, your choice

1 can chopped pimento

2 T. lemon juice

Tabasco sauce

Toss all ingredients together, except miracle whip, lemon juice, mustard, Tabasco, and tomato. Combine other ingredients except tomatoes. Stir into chicken mixture. garnish with tomato wedges.

Apple Salad

3 red apples, chopped

3 bananas, sliced

1 c. raisins, optional

maraschino cherries, optional

mayo, to taste

1 c. chopped pecans

2 T. crushed pineapple, optional

pineapple juice

Soak apples and bananas in pineapple juice. Drain. Mix apples, bananas, pecans, and mayo together. Refrigerate. 

*may also add mini marshmallows and mandarin oranges, if desired

Marinated Broccoli Salad

1 bunch broccoli florets

1 c. shredded cheddar cheese

1/2 c. mayo

1 T. red wine vinegar

1/2 c. chopped red onion

6 slices bacon, cooked and chopped

1/4 c. sugar

Place broccoli, onion, cheese and bacon in bowl. Combine all other ingredients. Pour over vegetable mixture. Stir. Cover and refrigerate at least 2 hours. 

Chicken Pineapple Salad

1/2 c. oil

1 t. sugar

1/8 t. tarragon

3 c. cubed cooked chicken

1/4 c. chopped green pepper

2 c. pineapple chunks, drained

1/4 c. lemon juice

1 t. salt

2 c. cooked rice

1/4 c. chopped green onion

1/2 c. sliced almonds

Mix together oil, lemon juice, sugar, salt, tarragon, and pepper. Set aside. Mix together chicken, rice, green pepper, and onion. Cover with dressing. Refrigerate several hours. Before serving, add pineapple and almonds.

 

Smoked Turkey and Artichoke Salad

1/2 c. mayo

1/2 t. fresh tarragon

3 c. cubed cooked turkey breast

1/3 c. chopped green pepper

1/3 c. chopped yellow pepper

1/3 c. Italian dressing

1/2 t. coarse black pepper

14 oz. can artichoke hearts, drained and quartered

1/3 c. chopped red pepper

lettuce, your choice

Mix mayo and dressing. Add all seasonings and blend well. Stir in turkey, artichokes, and peppers. Chill. Serve over lettuce. Makes 6 c.

Sweet and Sour Carrot Salad

1 1/2 lbs. carrots, pared and thinly sliced

1/2 c. chopped green pepper

3/4 c. sugar

1/2 c. red wine vinegar

1 t. Worcestershire sauce

1 medium red onion, thinly sliced

10 3/4 oz. can tomato soup

1/2 c. oil

1/2 t. salt

Cook carrots in boiling water to cover. Cook until crisp-tender, about 5 minutes. Drain. Cool. Combine carrots, onion, and green pepper in large bowl. Combine soup, sugar, oil, vinegar. Worcestershire sauce, and salt in bowl. Stir until sugar is dissolved. Pour over vegetables. Stir gently. Cover and refrigerate at least 24 hours to blend flavors. Serve with sandwiches or BBQ. Enjoy!

Tapioca Fruit Salad

1 pkg. vanilla pudding, not instant

11 oz. mandarin oranges, undrained

1 heaping T. frozen orange juice

1 pkg. tapioca pudding, not instant

1 can pineapple chunks, undrained

2 bananas, sliced

Cook puddings and orange juice with juices from pineapple and oranges, (adding enough water to make 3 c.). Cool slightly and add fruits. Refrigerate. 

Carrot and Squash Casserole

5-6 yellow crook neck squash, washed, scraped, and sliced

1 can cream of chicken soup

8 oz. Pepperidge Farm herb stuffing

1 medium onion, chopped

16 oz. sour cream

1 c. grated carrots

butter

Boil squash and onion until done. Drain. Add carrots, sour cream, and soup. Line square baking dish with 1/2 of cry stuffing. Pour squash mixture over top. Sprinkle remaining stuffing over top and dot with butter. Bake at 350 for 30 minutes.

Red Rice

1 medium bag rice 

1 medium green pepper, chopped

1 can Mexican corn

1 small onion, chopped

1 large can tomato sauce

dash salt

dash oil

Fill Dutch oven, or large pan, 3/4 full with water. Add dash of salt and oil. Let come to a boil. Add all other ingredients. Do not put lid on pan. Allow to cook until all water evaporates. Fold rice 3 times. Add lid to steam 5-10 minutes. 

Refried Beans

1 pkg. pinto beans

1 small onion, chopped

1 small can tomato sauce

bacon strips

1 pod garlic, minced

1 medium green pepper, chopped

1 T. Sofrito spanish seasoning

shredded cheddar cheese

Wash beans. Place in crockpot. Add onion, garlic, green pepper, sofrito, and tomato sauce. Add water to the top of pot. Cook overnight or all day. Fry bacon in skillet. Remove bacon. Add 2-3 c. cooked pinto beans. Mash. Serve warm, topped with cheddar cheese. 

Mexican Cornbread

2 boxes Jiffy cornbread

onion, chopped

1 can corn, drained 

2 lbs. hamburger or sausage

2 small jalapeno peppers, optional

grated cheese

Mix cornbread as directed on box. Cook hamburger or sausage, onion, and peppers until done. Drain. Place 1/2 of cornbread batter in bottom of pan. Place hamburger mixture on top of cornbread. Add corn. Cover with cheese. Add remaining cornbread batter. Bake at 425 30-45 minutes or until done.

Indian Cornbread

1 lb. sausage

1 bell pepper, chopped

1 c. milk

1 c. SR corn meal

1 c. whole kernel corn, drained

1 medium onion

1/2 c. SR flour

1 t. salt

Combine all ingredients and blend thoroughly. Pour into greased iron skillet or pan. Bake at 450 for 30 minutes. 

Chili Cornbread

2, (8.5 oz. each) corn muffin mix

2/3 c. milk

15 oz. can no bean chili

1/2 c. pitted ripe olives, drained and chopped, optional

1 c. Monterey Jack cheese, shredded

2 eggs, lightly beaten

11 oz. can Mexican corn, drained

1 1/2 c. green onions, thinly sliced, optional

1 c. shredded cheddar cheese

sour cream

Preheat oven to 350. Spray 2 round pans. Place parchment circles in bottom of pans if desired. Combine muffin mix, eggs, milk, and corn until well blended. Divide evenly between pans. Bake 20 minutes, or until done. Cool 10 minutes in pans. Heat chili over medium heat until hot. Divide chili between cornbreads. Top with cheeses, green onions, and olives. Garnish with sour cream, if desired. Cut and serve. Makes 16 servings (8 per pan).

*This is more of a main dish/casserole

Mango Smoothie

1/4 c. orange juice

5.3 oz. vanilla Greek yogurt

1 c. frozen mango chunks

1/2 frozen banana

Add all ingredients to a blender. Blend until smooth and creamy. Makes 1 smoothie.

*using frozen fruit helps make the smoothie thick and creamy. Recipe may be doubled for two smoothies.  

Cherry Limeade

1 c. water

1 c. sugar

1 c. fresh queezed lime juice*

1 c. cherries, pitted and halved

3/4 c. water

1/4 c. sugar

6 c. ice water

7-up, optional

Add 1 c. water and 1 c. sugar to pan, heating over medium heat, to make simple syrup. (This is the key to great taste!) Stir occasionally. Only heat until the sugar dissolves. Remove from heat and cool slightly. Stir in lime juice and set aside. Place cherries and 3/4 c. water to another pan. Bring to a boil over medium heat. Continue to boil at least 7-10 minutes. You want as much cherry flavor in the syrup as you can. The cherries should be good and soft, and the water a nice red color. Strain the cherries through a fine mesh strainer, pressing the cherries through. You want as much of the cherry flavor to go through as possible. Return the syrup to the pan and add 1/4 c. sugar. Mix and turn heat to medium. You are reducing the syrup. Cook, stirring occasionally for 7-10 minutes. The syrup will reduce down. If you continue to cook, it will thicken as well. It is not needed, but is delicious as well. Set aside and allow to cool slightly. This can be made 3 days in advance, just store covered in refrigerator. 

Now it's time to assemble the limeade. Place ice water in first. Add lime simple syrup. Add cherry reduction. For a 2 c. Mason jar, use 1 1/4 c. ice water, 1/3 c. lime simple syrup, and 1/4 c. cherry reduction. Add 7-up if desired. So yummy and refreshing!

*may be made with fresh squeezed lemon juice for lemonade instead of limeade, if desired. 

Focaccia Bread

10 oz. pkg. refrigerated pizza crust

2 c. shredded mozzarella cheese

2 t. dried oregano leaves

2 pressed garlic cloves

2/3 c. grated Romano cheese

2 firm, thinly sliced, plum tomatoes

Preheat oven to 375. Roll crust onto flat baking stone. Spread with garlic. Sprinkle half of Romano cheese over crust. Sprinkle with 1 c. mozzarella cheese and 1 t. oregano. Top with tomatoes, mozzarella, and oregano. Sprinkle remaining Romano on top. bake 30-35 minutes or until golden brown and bubbly. Cut with pizza cutter. Makes 8 servings.

Naomi's Homemade Noodles

1 egg, beaten

2 T. milk

1/2 t. salt

1 c. sifted all purpose flour

Combine egg, salt, milk and enough flour to make stiff dough. Roll very thin on floured surface. Let stand 20 minutes. Roll up loosely. Slice 1/4" wide. Unroll and spread out. Allow to dry for 2 hours. Drop into boiling soup or salted water and cook uncovered about 10 minutes. Makes 3 c. cooked noodles. *These can be made ahead and frozen.

 

French Toast

4 eggs

1 T. sugar

dash of cinnamon, optional

syrup

powdered sugar

1 c. milk

1/2 t. salt

bread

butter

Mix eggs, milk, sugar, salt and cinnamon together. Heat skillet or griddle. Spray with cooking spray. Dip slices of bread in egg mixture. Place in skillet. Fry until brown, turning once or twice while cooking. Top with powder sugar, or butter and syrup.

2-1-1 Biscuits

2 c. Bisquick

8 oz. sour cream

1 stick butter, melted

Combine all ingredients. Drop into greased muffin pan. Bake at 400 degrees for 10-15 minutes or until golden brown.

Naomi's Blueberry Muffins

1 3/4 c. sifted flour

6 T. sugar

2 1/2 t. baking powder

1 well-beaten egg

1/2 c. milk

1/3 c. oil

1 3/4 t. salt

1 c. fresh blueberries

Sift dry ingredients into bowl. Make a well in the center. Combine egg. milk, and oil. Add all at once to dry ingredients. Stir quickly until dry ingredients are moistened. Add blueberries and stir gently. Fill muffin tins 2/3 full. Bake at 400 for 25 minutes. Makes 12 muffins.

Pecan Muffins

1 1/2 c. SR flour

1/2 c. brown sugar

pinch allspice

1 egg

1/3 c. milk

1/4 c. margarine, melted

1/4 c. sugar

2 t. vanilla

1/4 c. maple syrup

1/2 c. melted margarine

1 c. chopped pecans

1/4 t. cinnamon

Combine first three ingredients and set aside. Combine egg, milk, syrup and 1/2 c. melted margarine. Add to dry mixture. Mix until moist. Add pecans and vanilla. Place in muffin tins. Bake at 400 degrees for 15-20 minutes. Combine sugar and cinnamon. Dip tops of muffins in 1/4 c. melted margarine, then in cinnamon mixture before serving.

Banana Pecan Muffins

2 1/4 c. oat bran cereal

1/4 c. brown sugar

1 1/4 c. evaporated milk, or skim milk

2 T. oil

1 T. baking powder

1/4 c. chopped pecans

2 very ripe bananas*, mashed

2 egg whites

Mix dry ingredients in large bowl. Combine milk, bananas, egg whites and oil in bowl or blender. Add to dry ingredients and mix. Line muffin tins with baking papers and fill 2/3 the way full with batter. Bake at 350 for 17 minutes. Makes 12 muffins. * May substitute 16 oz. canned peaches, pears, etc.. drained, for bananas, and use only 1 c. milk.

Arctic Orange Pie

8 oz. cream cheese, softened

1 can (6 oz) orange juice concentrate, thawed

8 oz. cool whip, thawed

1 graham cracker crust

11 oz. can mandarin oranges, drained

Beat cream cheese and orange juice until smooth. Fold in whipped topping. Pour into crust. Cover and freeze for 4 hours until firm. Remove from freezer 10 minutes before serving. Garnish with oranges. Very refreshing!

One Pot Beef Ravioli

1 pound ground beef, cooked and drained

1 small onion, diced

8 oz. fresh mushrooms, sliced

1 t. oil

2 garlic cloves, minced

2, 26 oz. jars tomato basil pasta sauce

1 c. water

1 T. Italian seasoning

½ t. salt

¼ t. pepper

20 oz. pkg. refrigerated four cheese ravioli

1 c. shredded mozzarella cheese

Sauté onion and mushrooms in hot oil over medium-high heat for 8 minutes or until tender. Add garlic and sauté 1 minute. Stir in beef, pasta sauce, water, and next 3 ingredients. Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately.

Crockpot Mashed Potatoes

Potatoes, peeled and cut in cubes

Water

Butter

Milk

Sour cream

Cheese

Garlic powder

Pepper

Salt

Put cubed potatoes in lined crockpot, barely cover with water. Cook on high 4 hours or until potatoes are tender, drain. Mash with butter and milk. (using hot milk will make them creamier) Stir in some sour cream and shredded cheese. Add a little garlic powder, salt, and pepper, or just let everyone season their own.

 

Funny Face Sandwich

peanut butter

sliced carrots

raisins

slice of cheese

grated cheese

slice of bread

Use the ingredients to create a funny face, using grated cheese for hair, raisins for eyes, etc..other ingredients may be used as well.

Lucille's Quick Crouton Bread

1/2 loaf (1 lb) French bread

1/2 t. Italian herb blend

butter flavored cooking spray

1/2 t. garlic powder

Slice bread into 4 equal pieces. Half each piece, Coat with cooking spray. Combine herb blend and garlic powder. Spread evenly over bread. Bake at 250 for 30 minutes. Makes 8 servings.

Ju-Bread

3/4 c. sugar

6 T. flour

1 t. vanilla

1 lb. dates, diced

3 eggs

1 t. baking powder

1 c. nuts, ground

confectioners sugar

Cream sugar and eggs. Add flour, baking powder, and vanilla. Blend well. Add nuts and dates. Place in 9x13 pan and bake at 350 for 30 minutes. Cool. Cut into squares and roll in confectioners sugar.

Lemon Blueberry Poppyseed Bread

1 pkg. Duncan Hines bakery blueberry muffin mix

3/4 c. water

1/2 c. powdered sugar

2 T. poppy seeds

1 egg

1/2 c. blueberries, rinsed in cold water, drained

1 T. grated lemon peel*

1 T. lemon juice

Preheat oven to 350. Grease and flour 8x4 loaf pan. Combine mix and poppy seeds in bowl. Break up lumps. Add egg and water. Stir until moist, about 50 strikes. Fold in blueberries and lemon peel. Pour into loaf pan. Sprinkle with topping packet from mix. Bake 55-60 minutes. Cool in pan 10 minutes. Turn out and turn upright to cool. Combine powdered sugar and lemon juice. Drizzle over top of cooled loaf. 

*The lemon zest was not called for in the original recipe.

Kathy's Shrimp and Tomato Pie

1 pie crust, baked and cooled as directed

3-4 fresh tomatoes, homegrown if possible, sliced

1/4 t. basil

1/2 t. oregano

salt and pepper to taste

1 c. shredded mozzarella cheese, divided

1 c. shredded cheddar cheese, divided

1 c. mayo or 1/2 c. mayo & 1/2 c. sour cream (or non fat Greek yogurt)

Whole cooked shrimp, not breaded

Salt and pepper tomato slices. Mix cheese together. Melt 1/2 c. of mixed cheese and place on bottom of baked pie shell before adding tomato slices, to prevent tomato juices from making the crust soggy. Arrange tomato slices on top of melted cheese, overlapping each slice half way. Add shrimp on top of tomatoes. Sprinkle with seasonings. Mix cheese with mayo, reserving some cheese to sprinkle on top. Spread cheese mayo combination on top of shrimp. *May add peppers, onions, mushrooms, bacon bits, or other cooked meat, if desired. Sprinkle with reserved cheese and bake at 350 for 20-30 minutes until well browned. Allow to cool 10 minutes before cutting. Yum!

Brown Sugar Syrup

2 c. light brown syrup

1/2 t. vanilla or maple flavoring

1 1/2 c. water

Bring sugar and water to a boil in pan while stirring. Reduce heat and simmer 3 minutes. Remove from heat and stir in flavoring. Pour over pancakes.

Muffin Mix Pancakes

1 (6-7 oz) pkg muffin mix*

1 egg

1/2-2/3 c. milk* (depending on how thin you want your pancakes)

Preheat skillet on medium low. Place all ingredients in a bowl and whisk to combine. Place 2 T. of mixture onto skillet and cook about 2 minutes on each side. Repeat for the rest of the batter. Serve with butter and syrup. Enjoy!

*Betty Crocker mixes have less ounces than other brands do, so a little less than 2/3 c. milk works best.

The smaller the pancakes, the faster they'll cook, and the easier they are to flip. Using 2 T. of batter should yield about 10 pancakes.

You can add a little vanilla or additional mix-ins to your batter if you desire.

picture of 3 varieties of muffin mix pancakes: cranberry orange, chocolate chip, and blueberry.

Colleen's Favorite Pancakes

1 1/4 c. sifted all purpose flour

1 T. baking powder

1 c. milk

2 T. oil, melted butter, or melted shortening 

1 T. sugar

1/2 t. salt

2 T. water

1 egg, optional

Stir together all dry ingredients. *If using self rising flour omit baking powder and salt. Combine milk, oil, and water. Add to dry ingredients. Stir until mixed well. Cook on hot, greased griddle or frying pan. **To make fluffier pancakes, lightly beat egg and mix with other ingredients before placing on griddle, Pancakes are ready to turn when upper sides are bubbly all over and edges begin to look dry. Use a quick flip with a spatula to turn the pancakes. Turn them only once.

Quick Sticky Buns

2 T butter

1/4 t. cinnamon

1/4 c. chopped pecans

8 oz can biscuits, not buttermilk

1/4 c. packed brown sugar

1/4 c. Karo syrup

1/4 c. raisins

Melt butter in 8-9" pan. Stir in sugar, cinnamon, syrup, nuts and raisins. Place biscuits on top. Bake according to package directions, or at 400 for 15 minutes, until biscuits are brown. Let stand 5 minutes. Invert onto plate and remove pan.

Wedding Zucchini Bread

1 c. oil

3 eggs, slightly beaten

2 c. sugar, or 1 1/2 c. honey

2 c. grated zucchini

2 t. vanilla

3 c. flour or 2 c. white & 1 c. wheat

1 t. baking soda

1/4 t. baking powder

1 t. salt

3 t. cinnamon

1 c. chopped nuts

Combine oil, eggs, sugar, zucchini. and vanilla. Blend well. Stir in flour, soda, baking powder, salt and cinnamon, which have been sifted together. DO NOT BEAT! Stir in nuts. Spoon batter into 2 well greased loaf pans. Bake at 325 for 1 1/2 hours, or until done. Makes great finger sandwiches.

Crockpot Rice Pudding

6 c. whole milk

2 c. instant white rice, uncooked

3/4 c. sugar

1/4 t. salt

1/2 t. cinnamon

1/3 t. vanilla extract

2 T. brown sugar

additional toppings, optional

 

Grease crockpot with the butter and set the rest aside, or use a liner. Add all the other ingredients into crockpot. Stir gently. Cut butter into cubes and top rice with it. Cover. Cook on low 3-4 hrs depending on the crockpot. It is ready when the rice is tender. Stir well. Sprinkle with cinnamon. 

 

This will thicken as it sits. If you want to add raisins or dried cranberries, add 1 cup during last hour of cooking.

 

Crockpot Crack Chicken

3 lbs boneless skinless chicken breasts or tenderloins
2 pkts dry ranch dressing
2, 8 oz. cream cheese, cut into cubes
6 slices bacon, cooked and crumbled
1 c. cheddar cheese
green onions, chopped for garnish
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Place liner in crockpot. Place chicken in the bottom. Sprinkle with dry ranch dressing. Top with cream cheese. Cover and cook on low 6-8 hours. Shred the chicken between two forks. Top with bacon and cheese. Cover until melted. Serve on buns, over rice, or inside baked potatoes. Garnish with green onions. Serves 6 people.

1st pic: cooking in the crockpot; 2nd pic: on the plate ready to eat!

Portia's Sour Dough Bread

1/3 c. sugar

5 c. bread flour

1 c. starter

1 t. salt

1/2 c. oil

1 1/2 c. warm water

In a large bowl, make a stiff batter with all ingredients. You may add more flour as you want the dough to be stiff, but not tacky. Grease a large bowl with spray or oil. Place the dough in the bowl and spray lightly with cooking spray. Cover with wax paper. Let stand for several hours. Do not refrigerate. After several hours, the dough will rise. (This could take several hours or just a few, depending on heat and humidity.) When the dough has risen to the top of the bowl,it is ready. Punch it down and knead it a little. Divide the dough in 3 parts and knead each part (about 30 times or more each). You may need to add more flour. The dough shouldn't stick to your hands or the floured surface. Place the dough in3 sprayed loaf pans and cover with wax paper. Allow to rise for several hours. Do not let it rise too high or bread will become top heavy and fall after it bakes. Bake at 350 for 20 minutes, or until golden brown. Remove from oven, take out of pans, and cool. Wrap bread well and store. This bread freezes nicely.

Pauline's Bread Starter

2 c. all purpose flour

3 c. warm water

 3 T. instant potatoes

1 pkg. active yeast

1/2 c. sugar

bread flour

In a large plastic bowl, combine all purpose flour and yeast. Stir in 2 c. warm water. Beat until smooth. Cover with wax paper. Let stand 48 hours in a warm place. Stir occasionally. Place in refrigerator for 3-5 days. 3-5 days later, take out of refrigerator and stir well. Add sugar, potatoes, and 1 c. warm water. Mix well. Let stand 8-12 hours uncovered. Take out 1 c. for *bread. Put lid back on the rest and place back in refrigerator. Feed every 3-5 days (using sugar, potatoes, and warm water). You can go up to 7 days before feeding--but not any longer. Use bread flour when making bread. (Do not use all-purpose flour). **If you don't want to make bread, feed the starter (to keep it alive) and give 1 c. starter away or throw away. ***If you don't make bread after using starter 4-5 times, get rid of it and start with a new batch of starter.

See recipe for making Sour Dough Bread.

Jenny's Corn Spoon Bread

1 box Jiffy's corn muffin mix

8 oz. sour cream

2 eggs, beaten

1 stick butter, melted

8 oz. cream style corn

Combine all ingredients, adding eggs last. Place in buttered casserole dish. Bake at 350 for 45-55 minutes.

Lena's Refrigerator Bran Muffins

15oz. box raisin bran cereal

3 c. sugar

2 t. salt

1 qt. buttermilk

5 c. plain flour

5 t. baking soda

4 eggs, beaten

1 c. shortening or butter, melted

Combine cereal, flour, sugar, salt, and soda. Make a well in the center. Add eggs, buttermilk, and shortening. Stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake, as long as 5-6 weeks. When ready to bake, spoon onto greased muffin tins, filling 2/3 full. Bake at 350 for 20 minutes. Makes 5 1/2 dozen.

Kathy's Sausage Oatmeal Muffins

1 lb. turkey sausage, crumbled, cooked, drained

2 t. baking powder

1/3 c. honey

2 eggs

1 1/4 c. plain flour

1 c. oats

1/2 c. milk

1/4 c. oil

Combine sausage with oats, flour, and baking powder. Add remaining ingredients. Stir until moistened. Spoon into sprayed muffin pan, or pan lined with papers. Fill 2/3 full. Bake at 400 for 10-12 minutes. Refrigerate leftovers.

Crockpot Portobella Chicken

1 pint baby bella portabella mushrooms, sliced

1.5-2 lbs  boneless, skinless chicken tenderloins

1 can cream of chicken soup

salt & pepper to taste

additional seasonings, if desired

rice, cooked

Place chicken in bottom of lined crockpot. Place mushrooms on top. Cover with undiluted soup. Sprinkle with salt and pepper to taste. Add additional seasonings if desired. Cook on low for 6 hours. I serve over rice and with broccoli.