2019
DECEMBER
Cherry Ribbon Salad (12/31/19) In a bowl, dissolve cherry Gelatin in 1-1/4 cups boiling water. Stir in 1 can cherry pie filling. Pour into 7 cup ring mold coated with nonstick cooking spray. Refrigerate until set but no firm, about 1 hour. In a bowl, dissolve, dissolve 3 oz. orange gelatin in 2 cups boiling water. Stir in 8 oz. crushed pineapple undrained. Chill until thickened but nor set, about an hour. Combine 1 cup whipped topping, 1/3 cup Mayonnaise and 1/4 cup chopped pecans, if desired. Fold into the orange mixture. Spoon over cherry layer. Refrigerate for at least 1 hour or till firm.
Olive Dip (12/30/19) Mix together: 1 cup green olives, 1 cup black olives, 8 oz Mozzarella cheese, shredded, 8 oz. mild Cheddar cheese, shredded, 1-1/2 cups mayo. Bake at 350 degrees for 15 minutes. Serve with corn chips or crackers. Green onions are optional.
Ambrosia Salad (12/27/19) Combine 4oz. sour cream and 16 oz. Cool Whip in a large bowl. Fold in 2 cans pineapple chunks, drained, 2 cans mandarin oranges, drained, 2 jars maraschino cherries, drained, 1 can coconut flakes, and ½ bag mini marshmallows. Chill covered for at least 2 hours.
Cheese Dogs in Everything Blankets with Cranberry Mustard (Rachael Ray Show) – 12/26/19 Ingredients: 1 teaspoon caraway seeds, 1 teaspoon cumin seeds, 1 teaspoon onion flakes, 1 teaspoon poppy seeds, 1/2 teaspoon granulated garlic, 1 teaspoon Kosher salt, 1 tablespoon toasted sesame seeds, 1 sheet puff pastry dough, defrosted in fridge for 2 hours, All-purpose flour, to roll out dough, 1 egg, beaten, 2 cups English sharp yellow cheddar, shredded, 6 natural-casing hot dogs, 1 cup grainy Dijon mustard, 1/2 cup prepared cranberry sauce, homemade* or store-bought whole berry. Preheat oven to 375°F with a rack in the center. Toast cumin and caraway seeds, and onion flakes in a small pan. Combine with garlic, salt and sesame seeds in a bowl and set aside. Roll out the dough gently on a floured surface and cut into 6 large triangles. Sprinkle each triangle with cheese. Roll the hot dogs in the dough starting from the long end, brush with egg then generously sprinkle with everything topping. Arrange dogs on parchment-lined baking sheet and bake until puffed and golden, and the dog casings are crisp. Combine the mustard and cranberry sauce in a small bowl and serve alongside the dogs for dipping. *For homemade cranberry sauce: Combine 3/4 cup sugar, 1 cup water and 12 ounces cranberries in a small pot and cook until berries burst and sauce thickens. Let cool.
Glazed Ham Slices (12/24/19) In a skillet, combine 1/4 cup packed brown sugar, 1-1/2 teaspoons flour, 1/2 teaspoon dry mustard, 2 Tablespoons ginger ale and 1 Tablespoons vinegar. Bring to a boil over low heat. Cook and stir for 2 minutes or till sugar is dissolved and sauce is thickened. Add ham slices and heat through.
Toffee Nut Squares (12/23/19) In a mixing bowl, cream 1/2 cup butter or margarine, softened and 1/2 cup brown sugar. Stir in 1 cup flour. Add 1/4 cup whipping cream, one Tablespoon at a time, until a soft dough forms. Press into an ungreased 9 inch square baking pan. Bake at 350 degrees for 15 minutes. Meanwhile in a mixing bowl, combine: 1 cup brown sugar, 2 eggs, and 1 teaspoon vanilla, mix well. Add 2 tablespoons flour 1 teaspoon baking powder and dash of salt. Stir in 1 cup flaked coconut and 1 cup chopped nuts. Spread over crust. Bake for 25 – 30 minutes or until a toothpick inserted near the center comes out clean. Cool before cutting.
Gingersnaps Cookie Bars. (12/20/19) Finely crush 2-1/4 cups (about 40) gingersnaps. Then mix 2 of those cups with an 8 oz. package cream cheese. Shape into 1 inch balls and place in single layer in shallow pan. Freeze 10 minutes. Melt 4 (four 4 oz. packages) semi-sweet chocolate or corresponding amount chocolate chips. Dip balls into chocolate and place on wax paper. Sprinkle with rest of cookie crumbs.
Cran- Apple Sauce (12/19/19) Place 12 oz. package cranberries in a saucepan, add water just to cover. Bring to a boil. Reduce heat, simmer until the berries pop. Stir in 1-1/2 cups sugar until dissolved. Add 1 teaspoon grated orange peel. Refrigerate for 2 hours. Place in a blender or food processor, process until coarsely chopped. Pour into a bowl; stir in 3 cups unsweetened applesauce. Refrigerate until serving. Garnish with whipped cream if desired.
Root Beer Float Cake (12/18/19) In a mixing bowl, combine dry package white cake mix, 1-1/4 cups root beer, 1/4 cup vegetable and 2 eggs. Beat on low, 2 minutes or stir by hand 3 minutes. Pour into greased 13 by 9 pan. Bake at 350 degrees for 30 to 35 minutes or till toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a mixing bowl combine 1 envelope whipped topping mix and 1/2 cup root bear. Beat until soft peaks form. Frost cake. Store in refrigerator.
Soft Lemon Frosting (12/17/19) In a bowl, combine 1 can 14 oz. sweetened Condensed Milk, 3/4 cup lemonade concentrate. Fold in 8 oz. whipped topping thawed. Store in refrigerator. Enough to frost 24 cupcakes or 13 by 9 cake.
Potato Beef Casserole (12/16/19) In a large bowl combine 4 medium potatoes, peeled and sliced. One pound ground beef cooked and drained. 1 can cream of chicken soup, 1 can condensed vegetable beef soup, undiluted, dash salt. Transfer into greased 2 qt. baking dish. Cover and bake at 350 degrees for 1-1/2 hours until potatoes are tender.
Cheesy Bacon Potato (12/13/19) Heat oven to 450 degrees. Cut 4 baking potatoes thin lengthwise, slice off the bottom of each potato/ Cut potatoes crosswise into 24 thin slices, but cutting all the way through. Microwave on high 12 to 14 minutes or until potatoes are almost tender. Place in foil-lined 13 by 9 inch pan: brush evenly with 3 Tablespoons Italian dressing. Bake 15 minutes or till potatoes are tender. Remove from oven. Heat broiler. Insert 12 slices bacon which have been cooked and broken into pieces alternately with 4 oz. extra sharp Cheddar Cheese cut into 24 thin slices, then halved. Combine 2 Tablespoons grated Parmesan cheese and 1 Tablespoon chopped chives and sprinkle over potatoes. Drizzle with some Italian dressing. Broil 4 inches from heat 2-3 minutes or till topping is lightly browned. Cut in half
Creamy Chicken Rice Casserole (12/12/19) In a large bowl combine: 3 cups cubed cooked chicken, 2-2/3 cups chicken gravy, 2 cups uncooked instant rice, 1 can condensed cream of chicken soup, 1 cup sour cream, 8 oz. can mushroom stems and pieces, drained, 1 medium onion, chopped, 2/3 cup chopped celery, 2/3 cup water, 1/4 cup chopped pitted green olives, 1/4 cup chopped ripe olives, 2 teaspoon parsley flakes, 1/8 teaspoons pepper. Transfer to greased 13 by 9 baking dish. Cover and bake at 375 degrees for 30 minutes, uncover and stir and bake 20-25 minutes longer or till bubbly and rice and vegetables are tender.
Tangy Beef Turnovers (12/11/19) in a skillet, cook 1 pound ground beef and 1 medium onion, chopped until meat is no longer pink, d rain. Add 16 oz. jar sauerkraut, rinsed, drained and chopped and 1 cup shredded Swiss cheese. Unroll 3 tubes (8 oz. each) refrigerated crescent rolls and separate into rectangles. Place on greased baking sheets, pinch seams to seal. Place 1/2 cup beef mixture in the center of each triangle. Bring corners to the center and pinch to seal. Bake at 375 degrees for 15 to 18 minutes or till golden brown.
Cranberry Cake (12/10/19) Combine one package lemon flavored cake mix with 3 oz. packages of cream cheese and 3/4 cup of milk. Mix until blended and beat at medium speed for another 2 minutes. Mix well one cup fresh cranberries, ground, 1/2 cup ground walnuts, 1/4 cup sugar, and 1 teaspoon nutmeg. Fold fruit-nut blend into cake batter. Pour into a greased and floured 10 inch tube pan. Bake in pre-heated 350 degrees oven for 50 minutes. Serve with hard sauce or whipped cream.
Ham and Egg Pizza (12/9/19) Unroll a tube of refrigerated crescent roll dough and place in ungreased 12 inch pizza pan. Press onto the bottom and 1/4 up the sides, sealing seams. Bake at 375 degrees for 5 minutes. Meanwhile in a bowl, beat 3 eggs, 2 Tablespoons milk, and 1/8 teaspoon pepper. Sprinkle 2 cups finely chopped, fully cooked ham, 1 cup frozen hash brown potatoes and 1 cup shredded cheddar cheese over the crust. Carefully pour egg mixture over cheese. Sprinkle with 1/2 cup shredded Parmesan cheese (or cheese of your choice. Bake for 25-30 minutes or till egg is set.
Cherry Bars (12/6/19) Pre heat oven to 350 degrees. In a large bowl, cream 1 cup butter, softened, 2 cups sugar and dash salt until light and fluffy. Add 4 eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla, and 1/3 teaspoon almond extract. Gradually add 3 cups flour beat, just till blended. Spread 3 cups of batter into a greased 15 by 10 baking pan. Spread with 2 cans cherry pie filling. Drop remaining batter by teaspoons over filling. Bake 30-35 degrees until golden brown. Cool completely in pan on a wire rack. Glaze: In a small bowl, mix 1 cup confectioners’ sugar 1/2 teaspoon vanilla 1/2 teaspoon almond extract with 2 to 3 Tablespoons milk. Drizzle over top.
Apple Pie Dip (12/5/19) Mix together: 1 cup low fat vanilla yogurt, 1/2 cup unsweetened applesauce, and 1 teaspoon cinnamon. Mix together and serve with apples or other fruit.
Bourbon Balls (12/4/19) Thoroughly Mix 2 1/2 cups finely crushed packaged vanilla wafers crumbs, 1 cup confectioners’ sugar, 2 Tablespoons cocoa, and 1 cup finely chopped walnuts. Then add 3 Tablespoons corn syrup and 1/4 cup bourbon, mix well. With hands, roll mixture into 1 inch balls, then roll each in granulated sugar. If desired wrap each ball in saran or colored foil. Store in tightly covered container.
Venison Stroganoff (12/3/19) Mix into a crock pot 1-1/2 pounds venison roast or beef, cut up in strips, 2 Tablespoons margarine, 1-1/2 cups beef broth, 2 Tablespoons catsup, 8 oz. sliced mushrooms, 1/2 cup chopped onions 3 Tablespoons flour. Cook in crockpot on low 6-8 hours or less if on High. Just before serving stir in 1 cup sour cream and heat. Serve over cooked noodles.
Mushroom & Herb Chicken (12/2/19) Flatten 4 boneless chicken breast halves to 1/2 inch thickness. In a large skillet, brown chicken in 1 Tablespoon butter. In a small bowl, combine can cream of mushroom soup, 1 cup sliced fresh mushrooms, or canned mushrooms, 1/2 cup water, 1 teaspoon minced chives, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon-pepper seasoning, 1/4 teaspoon salt 1/4 teaspoon garlic salt, 1/4 teaspoon garlic salt, 1/4 teaspoon dried rosemary , crushed, 1/4 teaspoon dried thyme. Pour over chicken. Bring to boil, reduce heat, cover and simmer for 8-10 minutes until a thermometer reads 170 degrees. Serve with noodles.
NOVEMBER
Cranberry Gems (11/27/19) Preheat oven to 350 degrees and line baking sheets with parchment paper. Combine 2/3 cup dried cranberries or dried cherries, 1/2 cup granulated sugar and 1 Tablespoon water in small microwavable bowl. Microwave on high 1 minute. Let cranberries stand 10 minutes before draining. Blend 1 package white cake mix, 2 eggs 2 Tablespoons water, 2 Tablespoons vegetable oil and 1/4 teaspoon almond or vanilla extract until smooth. Drop batter by rounded teaspoons 2 inches apart on to prepared sheets. Top each cookie with several cranberries. Bake 10 minutes or till edges are slightly brown. Top each cookies with another one or two cranberries. Cool completely. Blend 1/2 cup powdered sugar and 1 teaspoon milk and drizzle glaze over cookies with tip of small spoon or fork. Store in airtight container.
Cran-raspberry Salad (11/26/19) 2 cups frozen raspberries, thawed, then add 1 package 3.4 oz. vanilla instant pudding, 1/2 cup cranberry juice and stir 2 minutes. Add can of cranberry sauce and stir until blended. Gently stir in 8 oz. Cool Whip and 1-1/2 cups miniature marshmallows. Refrigerate 1 hour.
Sweet Potato Casserole (11/25/19) Cook 1 large onion, chopped, and 4 slices turkey bacon in large skillet 7-8 minutes till onions are crisp-tender. Place about 3 cups sweet potatoes, cut into bite size chunks in 13 by 9 sprayed baking dish. Add 2 apples, chopped, 1/2 cup apple juice and 1 teaspoon cinnamon. Mix lightly. Top with onion mixture. Cover. Bake 40 minutes, uncover with 1/4 cup chopped pecans. Bake 15 minutes or till potatoes are tender and most of liquid is absorbed.
Bittersweets (11/22/19) 1 tube (18 oz.) refrigerated chocolate chip cookie dough into 8 equal slices. Cut each slice into quarters, roll into balls. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 10 minutes or till golden brown. Immediately make a deep impression in the center of each cookie using the back of a small spoon. Cool for 5 minutes. Remove to rack and cool completely. Meanwhile in a mixing bowl cram 3 oz. package cream cheese and 3/4 cup confectioners’ sugar. Pat 1/4 cup chopped maraschino cherries dry with paper towel. Stir cherries into cream cheese mixture. Place a teaspoonful of filling into the center of each cookie. Melt 1/2 cup semi- sweet chocolate chips and 2 tablespoons butter and drizzle over cookies.
Ham and Cheese Puffs (11/21/19) In a bowl, combine 1 package (2-1/2 ounces of sliced fully cooked ham, chopped, 1 small onion, chopped, 1/2 cup shredded Swiss cheese, 1 egg , 1-1/2 teaspoon Dijon mustard, 1/8 teaspoon pepper. Set aside. Divide two 8 oz. crescent rolls into 24 portions. Press into greased miniature muffin cups. Spoon 1 Tablespoon ham mixture into each cup. Bake at 350 degrees for 13 -15 minutes or till golden brown.
Sausage & Stuffing Balls w/ Cranberry Dipping Sauce (11/20/19) Ingredients: 1 pound ground breakfast sausage; 1/2 teaspoon ground sage; 1/2 teaspoon Kosher salt; fresh ground black pepper; 1/2 cup finely minced onions; 1 stalk celery, finely minced; 1/2 cup shredded cheddar cheese; 1/3 cup dried cranberries, minced; 1 box stuffing mix (unprepared) (can substitute 2 1/2-3 cups leftover prepared stuffing); 2 eggs, beaten; 1 cup Swanson 100% Natural Chicken Broth (if using leftover stuffing, reduce amount to 1/4-1/2 cup, adding more, as needed). Cranberry Dipping Sauce Ingredients: 1 can whole berry cranberry sauce (or 1 1/2 cups leftover cranberry sauce); 1/4 cup orange juice; pinch of Kosher salt. The dish can be created using fresh stuffing, or left overs. If using leftovers, make sure you don’t add too much broth! Directions: Brown sausage in large skillet over medium heat. Add seasonings and cook until pink is gone. Add onions and celery to skillet and continue to cook until vegetables are soft and onions are clear. Allow to cool for 10-15 minutes. Add cheese, cranberries, and stuffing to sausage and stir. Stir in eggs and Swanson 100% Natural Chicken Broth and make sure entire mixture is completely combined.Using a cookie scooper, scoop out heaping balls of mixture (and slightly use palm to press mixture into scoop to make sure it sticks together well). Place balls onto a cookie sheet lined with parchment paper. If any of the mixture falls off of one, just press it back into place. Continue with entire batch of mixture (I place about 24 sausage and stuffing balls onto one standard cookie sheet). Bake in a preheated 375º oven for 15-18 minutes, until tops begin to brown. While sausage balls are baking, prepare Cranberry Dipping Sauce. Combine cranberry sauce, orange juice and salt in a small saucepan over medium heat. Stir until thinned out a bit and completely combined. Transfer to a serving dish. Makes 36-48 Sausage and Stuffing Balls, depending on the sizes you create.
Apple- Cranberry Crumb Bars (11/19/19) Line a 13 by 9 pan with foil, with ends of foil extending over the sides. Microwave 1/2 cup butter until melted. Add yellow cake mix, dry (two layer size) 1 beaten egg and 1 teaspoon cinnamon. Beat with mixer until blended. Press 2/3 of this into bottom of prepared pan Beat two 8 oz. pkg. cream cheese, softened, and 1/2 cup sugar until blended. Add 1 beaten egg and mix well. Spread over crust and top with 2 Gala apples, peeled and chopped and 1 cup fresh or frozen cranberries. With the remaining dough that was reserved, pinch small pieces between your fingers, and press lightly into cream cheese layer. Bake at 350 degrees 45-50 minutes or till center is almost set, Cool completely, refrigerate 1 hour. Use foil handles to list desert from pan before cutting into bars.
Turkey Soup (11/18/19) Turkey carcass from cooked 10 to 12 pound turkey. Break up carcass to fit 6-qt. Dutch oven. Add 12 cups water, salt and pepper, 1/4 teaspoon poultry seasoning or dried sage leaves and 1 bay leaf. Heat to boiling and reduce heat to low. Cover and simmer 1 hour and 30 minutes. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth and cool. When cool enough to handle, remove meat from bones and cut into bite size pieces. Reserve. Skim fat from broth. Stir in 1/2 cup uncooked pearl barley. Heat to boiling and reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. Stir in 3 medium carrots, sliced, 1 cup chopped onions, 2 medium ribs celery, sliced (1 cup), 3 cups cut up turkey and parsley, if desired. Simmer, uncovered 20-25 minutes, till vegetables and barley are tender.
Cherry Waldorf Salad (11/15/19) Whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, 2 Tablespoons honey and 1/8 teaspoon salt. In a large bowl, toss 2 large apples, about a pound, cubed apples, with 1 Tablespoon lemon juice. Add: 2 ribs celery, chopped, 1/2 cup dried cranberries and 1/2 cup slivered almonds. Toss with dressing. Gently stir in 1 cup fresh or frozen pitted cherries or cut regular cherries, cut.
Turkey Biscuit Skillet (11/14/19) preheat oven to 400 degrees. Melt 1 tablespoon butter in a 10 inch ovenproof skillet over medium high heat. Add 1/3 cup chopped onion, cook and stir until tender, 2-3 minutes. In a small bowl, Mix 1/4 cup flour, 1 can condensed chicken broth, undiluted, 1/4 cup milk, and 1/8 teaspoon pepper until smooth. Stir into the pan, Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Add 2 cups cubed turkey breast and 2 cups frozen peas and carrots, about 10 oz. thawed. Heat through. Arrange 1 tube (12 oz.) refrigerated buttermilk biscuits, quartered over the stew. Bake until biscuits are golden brown, 15-20 minutes.
Beef Tenderloin (11/13/19) Place in a shallow glass baking dish: a 1-3/4 pound Beef Tenderloin . Combine: 1/2 cup melted butter, 3/4 cup soy sauce and about 1 minced clove garlic, more or less. Preheat oven to 350 degrees. Tuck small end of roast under and place roast in a shallow baking pan and pour butter sauce over tenderloin. Bake about 10 minutes. Turn meat and continue cooking another 35-40 minutes for medium. On a meat thermometer medium would be 140 degrees. Since the roast is not uniform in thickness, some slices will be more rare and others more well done. Let meat rest for 10 minutes before slicing.
Coconut Apple Betty (11/12/19) Slice 4 cups apples thin (4 large). Arrange 2 cups apples on the bottom of a greased pan. Sprinkle with 1/2 cup soft bread crumbs and 1/3 cup shredded coconut. Combine 1/2 cup brown sugar, dash of salt, and 1/2 teaspoon cinnamon. Sprinkle half of this mixture over the coconut. Dot with 2 Tablespoons butter and repeat. Sprinkle with another 1/3 cup coconut on the top. Cover and bake at 350 degrees for 35 minutes or till done. Uncover and bake for 10 minutes more.
French Breakfast Puffs (11/11/19) Preheat oven at 350 degrees. Whisk together 1-1/2 cups flour, 1-1/2 teaspoons baking powder, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt. In another bowl cream together 1/2 cup sugar, 1/3 cup shortening. Beat in 1 egg. Stir flour mixture into shortening mixture alternately with 1/2 cup milk. Beat well. Spoon batter into muffin cups sprayed. Bake 20-25 minutes. While baking combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove puffs from the oven, dip tops in 6 Tablespoons melted margarine and roll puffs into sugar. Serve warm.
Caramel Banana Dessert (11/8/19) Place 4 medium bananas sliced in 4 different serving dishes. Top with 406 Tablespoons caramel ice cream topping. and top with 4-6 Tablespoons chopped pecans. Garnish with whipped topping.
Mexican Monkey Bread (11/7/10) Spray 9 by 5 loaf pan with cooking spray. Take 1 can (16.3 oz. refrigerated biscuits, quartered. Dip 1/3 of the biscuit pieces in 2 Tablespoons melted butter and place in prepared pan. Top with 1/2 cup shredded Cheddar cheese, 1/4 cup drained, canned slices jalapeno 1/4 teaspoon parsley flaked. Then repeat layers. After repeating the layers Top with 1/4 cup mozzarella and any remaining Cheddar cheese. Bake at 350 degrees for 40-45 minutes or till golden brown. Let stand 5 minutes. Invert bread onto plate, remove pan and serve warm.
Junk Yard Salad (11/6/19) 1 can cherry pie filling, 1 large can crushed pineapple, drained, 1 can Eagle Brand milk, 2 cups miniature marshmallows, 1 cup pecans, 1 (8 ounce) Cool Whip. Mix in order and refrigerate overnight.
Light Christmas Cake (11/5/19) In a bowl, combine 3 oz. sugar free raspberry gelatin powder and 1-1/4 cups applesauce. Mix well. In another bowl combine a 3 oz. package sugar-free lime gelatin and 1-1/4 cups applesauce. Mix well. Place three whole graham crackers side by side on a plate. Cover with a third of the raspberry-flavored applesauce, Top with three more crackers and them a third of the lime applesauce. Repeat layers twice. Top with crackers. Frost the tops and sides with a carton of whipped topping. Refrigerate overnight.
Onion Soup Mix (11/4/19) Combine: 3/4 cup dehydrated onion, 1/3 cup beef bouillon granules, 4 teaspoon onion powder, 1/4 teaspoon celery salt, 1/4 teaspoon sugar, 1/8 teaspoon pepper. Store in airtight jar. Five Tablespoons equals 1 package onion soup mix.
Sweet Potato Balls (11/1/19) Boil 6 sweet potatoes, mash and form into balls. Place 6 marshmallows in center of each. Dip into 2 beaten eggs. Roll in 1 cup crushed corn flakes and fry in small amount of fat until golden on all sides or brown slightly in hot oven.
OCTOBER
Carrot Bars (10/31/19) Mix 1 cup sugar, 2 eggs, 3/4 cup oil, and 1-1/2 cup grated carrots. Add 1 cup flour, 1 teaspoon baking soda , 1-1/2 teaspoon cinnamon, 3/4 teaspoon cloves and 1/2 cup walnuts, chopped. Mix well. Pour into a 9 by 13 inch pan and bake at 350 degrees for 30 minutes.
Cheetos Popcorn (10/30/19) Place 1/2 cup crunchy cheetos from one 8.5 oz bag in a plastic zip top bag. Crush to a fine dust. In a large saucepan over medium high heat combine 3 Tablespoons canola oil and 1/2 cup popcorn kernels. Cover and cook 5 minutes or till popcorn finishes popping, shaking pan occasionally. Pour popcorn into large serving bowl. Drizzle with 4 Tablespoons melted butter. Sprinkle with crushed Cheetos. Toss to coat. Add remaining Cheetos and toss to combine.
Bacon Corn Chowder (10/29/19) In a saucepan Cook 6 strips bacon, diced, 3/4 cup diced celery, 1 small onion, diced over medium heat for 10-15 minutes or until bacon is cooked, Drain. Add 1 cup diced uncooked potato, 1 cup water, cover and simmer for 20 minutes or until potato is tender. Stir in 1 can cream style corn, 1 cup milk, 1/2 teaspoon seasoned salt, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/8 teaspoon pepper. Heat through, do not boil. Refrigerate or freeze left overs.
Cheddar Mashed Potato Casserole (10/28/19) Cook 2 pounds potatoes (about 6) peeled and quartered in boiling water until tender. Drain, return to pan. Heat oven to 350 degrees. Add 2 Tablespoons butter and 1/2 cup sour cream to potatoes. Mash until smooth. Spoon half into 1-1/2 qr. casserole sprayed with cooking sprayed with cooking spray Cover with layer of sharp shredded cheddar cheese, remaining potato mixture and 6 slices bacon, cooked and crumbled. Bake at 350 for 30-35 minutes or till heated through.
Sweet Potato Puffs (10/25) Combine 1 cup mashed sweet potato without added milk or butter), 1 Tablespoon brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon cinnamon. Shape into six round balls around 6 large marshmallows. Roll in 1`/3 to 1/2 cup graham cracker crumbs. Place on greased baking sheet. Bake at 350 degrees for 6 minutes or till lightly puffed. Do not overbake or marshmallows will melt.
Quick Stuffed Pork Chops for Two (10/24/19) Combine 1/4 teaspoon dried thyme, 1/4 teaspoon rubbed sage, 1/8 teaspoon salt and 1/8 teaspoon pepper. Sprinkle on both sides of 2 boneless pork loin chops. ( 3/4 inch thick) In a skillet cook 2 boneless pork chop loins in 1 Tablespoon butter or margarine for about 5-6 minutes on each sides or till juices run clear. Transfer to serving platter and keep warm. In the pan drippings, saute 2 Tablespoons celery, chopped, 2 Tablespoons chopped onion, 1/4 cup thinly sliced carrot until tender. Stir in 1/2 cup broth and 3/4 cup Chicken broth and 3/4 cup herb-seasoned stuffing. Spoon over chops and serve immediately.
Herbed Potato Wedges (10/23/19) In a shallow bowl combine: 3 Tablespoons grated Parmesan cheese, 1 Tablespoon dried basil salt and pepper. 1 large unpeeled baking potato, cut into wedges Brush cut sides of wedges with 2 teaspoons vegetable oil. Dip into cheese mixture. Place in a greased 8 inch square pan. Bake uncovered at 400 degrees for 20-25 minutes or until tender.
Green Rice (10/22/19) In a skillet, saute 1/2 cup thinly sliced green onions, with tops in 2 Tablespoons butter or margarine till tender. Stir in one and one half cups chicken broth, 2/3 cup uncooked long grain rice, 1/4 cup finely chopped green pepper 1/4 cup minced parsley and dash of pepper. Bring to a boil. Remove from heat and pour into a greased 1 qt. baking dish. Cover and bake at 350 degrees for 25 minutes or till rice is tender. Top with 1/4 cup shredded Cheddar cheese (Opt.) if desired and bake 3 minutes longer till cheese melts.
Oat Fashioned Strawberry Cake (10/21/19) Drain 4 cups sliced fresh strawberries on paper towels and set aside. In a large bowl, combine: 1-1/4 cups flour, 1-1/4 cups quick cooking oats, 2/3 cup packed brown sugar, 1/4 teaspoon baking soda, and 1/8 teaspoon salt. Cut in 2/3 cup cold butter or margarine or butter until it resembles coarse crumbs. Reserve 1-1/2 cups for topping. Pat remaining crumb mixture into a greased 9 inch square pan. In a bowl combine: 2 tablespoons sugar and 1/4 to 1/2 teaspoon cinnamon. Stir in the strawberries, and spoon over the prepared crust. Sprinkle with prepared crumb mixture. Bake at 350 degrees for 35 to 40 minutes or till golden brown. Serve warm.
Crunchies (10/18/19) Melt 6 oz. pkg. Butterscotch chips, and add 1/4 cup crunch style peanut butter. Stir in 3-1/2 to 4 cups corn flakes. Mix well. Drop from spoon onto wax paper and let cool.
Sausage and Noodles (10/17/19) Form 1 pound bulk pork sausage into small balls. Flatten into patties and brown lightly on both sides. Drain. Cook 2 cups fine noodles in unsalted water until just about tender. Drain. Combine patties and noodles and s Tablespoons green pepper, chopped. To a can of cream of mushroom soup, add 1/4 cup milk and heat stirring constantly. Add 1/2 cup Cheddar cheese and heat until cheese melts. Combine and place in casserole. Mix 1/2 cup soft bread crumbs and 1 Tablespoon butter or oleo, melted and sprinkle over mixture. Bake at 350 degrees for 30 to 35 minutes.
Banana Split Cake Bars 10/16/19) Grease a 15 by 10 by 1 inch baking pan. In a large bowl, Beat 1/2 cup butter and 1-1/2 cup sugar until crumbly, about 2 minutes. Add 2 large eggs (room temperature) Mix well. Beat in 1-1/2 cups mashed, ripe bananas ( about 3 large), 1 cup sour cream and 2 teaspoon vanilla. In another bowl, whisk 2 cups flour, and 1 teaspoon baking soda and 3/4 teaspoon salt. Gradually add to the butter mixture and transfer to the prepared pan. Bake at 375 degrees, 18-20 minutes. Top with 2 jars maraschino Cherries, drained and chopped, 2 cups chocolate chips, and 10 oz. package miniature marshmallows and if desired , peanuts. Bake until chips are slightly melted and marshmallows are puffed, 3-5 minutes longer. Cool.
Cherry Coke Salad (10/15/19) Combine 1 cup canned, pitted cherries, drained, 3/4 cup sugar, and 1/2 cup water. Bring to a boil and boil for 1 minutes. Add 6 oz package cherry Jello, 1 cup nuts, Optional, 1 cup crushed pineapple, drained. Mix together and then add 12 oz. Coke. Chill and serve.
5 Hour Stew (10/14/19) Blend together 1-1/2 pound beef stew meat, 3-4 potatoes, peeled and cut into chunks, 3-4 carrots cut into chunks. 1 package dry onion soup mix, 3 Tablespoons tapioca, 3 cups water. Bake, covered for 5 hours. Do not remove cover and look at it.
Sweet and Sour Green Beans (10/11/19) Cook 1 package frozen green beans, according to Package directions, drain. Fry 4 slices of bacon until crisp. Drain and crumble. Save drippings. Add 2 Tablespoons chopped onions to bacon drippings. Cook until tender but not brown. Stir in 1 Tablespoon vinegar, 1/4 teaspoon sugar and dash pepper and crumbled bacon. Pour over hot beans.
Fruit Salad (10/10/19) 2 cups fruit cocktail , packed in its own juice, No sugar added, drained, 2-1/2 cups pineapple chunks, packed in its own juice, no sugar added, drained, 1 cup canned mandarin oranges, packed in its own juice, drained. Drain all the fruit and mix with the fruit a 4 serving package reduced calorie instant vanilla pudding. Refrigerate for 2 hours. Add one half a banana and serve.
Sugar Free Strawberry Pie (10/9/19) Bring a 12 oz. can diet or regular strawberry Pop to boil and add small package sugar free or regular strawberry Jell-o. Put 1 Tablespoon cornstarch in 1/4 cup water, mix and add to pop mixture. Cook until it thickens. Remove from heat, add 3 cups whole strawberries or sliced and 2 pkgs. sugar substitute (she uses Splenda) and mix well. Pour into graham Cracker crust and chill for 2 hours before serving.
Slow Cooker Split Pea Soup (10/8/19) Combine in a slow cooker: 7 cups water, 16 oz. dried Split peas, 1 teaspoon salt, 1/4 teaspoon pepper, 3 medium carrots, cut into 1/4 inch slices ( 1-1/2 cups, 2 medium ribs celery finely chopped ( 1 cup). 1 medium onion chopped (1/2 cup. Add 1 ham bone or 2 pounds ham shanks, or 2 pounds smoked pork hocks. Cover and cook on low heat 8-19 hours or till peas are tender. Remove ham from cooker, pull meat from bone and stir into soup.
Beer Cheese Soup (10/7/19) In a large stock pot or Dutch Oven combine: 1/2 cup finely chopped celery, 1/2 cup finely chopped carrots, 1/4 cup finely chopped onions, and 4 cups chicken broth. Bring to a boil. Whisk in a bowl 1/2 cup flour and 1/2 cup melted butter to make a roux and whisk into broth to thicken it. Reduce heat to low and add 1/2 cup beer or ale, 1/2 pound shredded Cheddar cheese and pepper and salt to taste, stirring until cheese melts and mixture is smooth.
Lemonade Pie (10/4/19) Whip 8 oz. Package cream cheese, softened and 1/4 cup lemonade with mixer. Blend in 12 oz. container Cool Whip. Pour over 1 graham cracker crust and refrigerate. You can also us sugar- free lemonade.
Chicken Pot Pie Crescent Braid (10/3/19) Combine: 1 cup frozen peas and carrots, 1/2 cup grated cheddar cheese, 1 cup cooked chicken cut up. Add 1/2 can cream of chicken soup. Get a crescent sheet or crescent rolls and roll as thin as you can. Put it on parchment paper. Cut stripes down the sides of the sheet and place mixture down the middle. Fold strip by strip over the mixture in a braid form. Bake at 375… 20 to 25 minutes till brown.
Pear Velvet Salad (10/2/19) Strain 16 oz. can pears and bring juice to boil. Dissolve 3 oz. package lime Jell-O in pear juice. Combine pears, 8 oz. pkg cream cheese and 4 Tablespoons Jell-O mixture in blender and blend until smooth. Add remaining Jell-O mixture and blend again. Refrigerate until soft-set and fold in 8 oz. container Cool Whip. Chill several hours.
Cocktail Meatballs (10/1/19) In a 3 or 3-1/2 quart slow cooker, combine 2- one pound ( about 64) frozen cooked meatballs, thawed, and 1 medium onion, sliced. Sprinkle 1/4 cup brown sugar and 3 Tablespoons beefy onion soup mix over beef and onion. Pour 12 oz. can beer over the top. Cover and cook on low setting 5-6 hours. Just before serving, gently stir mixture to coat meatballs with sauce. Meatballs can be held on low setting for up to 1 hour.
SEPTEMBER
Tomatoes Parmesan (9/30/19) Two large tomatoes cut into 3 slices each. Mix together 1/2 cup parmesan cheese grated, 1 teaspoon oregano, dried, salt and pepper to taste. Top each tomato slices with cheese mixture. Drizzle with a little olive oil (opt) Bake in preheated 400 degree oven 5-10 minutes till cheese turns golden.
C
heesy Potatoes (9/27/19) Mix 30 oz. hash brown potatoes or country sliced style shredded, thawed, 1 bunch green onions, sliced, 16 oz. sour cream, 1 can cream of chicken soup or cream of celery soup, 1 teaspoon salt, 1 cup shredded cheese of your choice. Stir until combined. Top with 1 cup more shredded cheese, and 1/2 cup crushed Ritz crackers and drizzle with 2 Tablespoons melted butter. Bake at 350 degrees for 30 minutes or till golden brown and hot.
Marinated Oranges (9/26/19) Place 4 medium oranges, peeled and thinly sliced in an 8 inch square baking dish. Set aside. In a bowl combine: 1 cup orange juice, 1 Tablespoon sugar, 1 Tablespoon lemon juice 1 Tablespoon grated orange peel, 1 teaspoon grated lemon peel and 1 teaspoon vanilla. Pour over oranges. Cover and refrigerate 2-3 hours Serve with slotted spoon. Top with vanilla yogurt if desired.
Easy Fruit Sherbet (9/25/19) Combine: 1 cup fruit, mashed strawberries, peaches, plums, pineapple, papaya, 1medium banana, mashed, 4 Tablespoons lemon juice, 4 Tablespoons orange juice, 1 cup sugar, 1 cup light cream in a food processor. Beat with electric mixer or process with mixing blade until well blended. Pour into freezing tray and freeze 1 hour or till partially frozen.
Mashed Cauliflower (9/24/19) Place one pound Yukon Gold potatoes, peeled and cut into one inch pieces and 1 pound cauliflower florets in a medium saucepan and cover with cold water, bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 18 minutes. Drain and return vegetables to same pot. Cook over medium heat, stirring often until dry, about 3 minutes. Mash vegetables with a potato masher. Add 3 Tablespoons sour cream and 2 Tablespoons butter softened until mostly smooth. Stir in salt and pepper. Sprinkle with chives.
Pineapple Angel Food Cake. (9/23/19) Heat oven to 350 degrees. In a large bowl beat 1 box white angel food cake mix and 1 can crushed (20 oz.) pineapple in juice UNDRAINED, on low speed 30 seconds and then medium speed 1 minute. Pour into ungreased 10 inch tube pan. Bake 40-45 minutes or till deep golden brown. Cool completely upside down as directed on cake mix box about 2 hours. Run knife around edges, turn cooled cake out into serving plate.
Squash Casserole (9/20/19) Mix together: 2 cups cooked mashed squash, 1-1/2 cup bread and cracker crumbs, 1 cup Carnation milk, 2 eggs, beaten 3/4 cups grated Cheddar cheese. Place in casserole and on top sprinkle 1/2 cup bread crumbs mixed with 1/4 cup grated Cheddar cheese over the top. Sprinkle with paprika. Bake 350 degrees for 45 minutes.
Italian Grilled Salmon (9/19/19) Cover grill with tin foil, edges folded up to retain butter/ dressing. Melt small amount butter on tin foil or spray with butter flavored cooking spray. Add 1-2 salmon fillets, skin off and cover with 1 sliced medium onion, 1/2 sliced lemon, and 1/2 stick butter sliced in pieces. Liberally cover with Zesty Italian dressing. Grill on medium heat, uncovered until fish is flaky.
Slow Cooker Beef and Noodles (9/18/19) In a large bowl, combine 1 can (14 oz) reduced sodium beef broth, 1 envelope beefy onion soup mix, 1 can cream of celery or cream of mushroom soup, undiluted and 3-4 garlic cloves, minced. Set aside. Place a 2-3 pound beef roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily. In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW. An hour before you eat, add 1 package (24 oz) frozen home-style egg noodles, salt and pepper, to taste. Cover and cook for an additional hour on HIGH or until noodles are tender. Prep Time: 5 mins Cook Time: 16 hrs Serves: 8-10
Shrimp Creole (9/17/19) Cook and stir 1-1/2 cup onions, chopped, 1 cup celery, finely chopped, 1/2 cup green peppers chopped, and 2 cloves garlic, minced in 1/4 cup butter or margarine until onion is tender. Remove from heat and stir in, 15 oz. can tomato sauce, 1 cup water, 2 teaspoons snipped parsley, 1 teaspoon salt 1/8 teaspoon Tabasco sauce. Simmer uncovered for 10 minutes. Stir in 14 to 16 oz. Fresh or frozen clean raw shrimp and heat to boiling. Cover and cook over medium heat, 10-20 minutes or till shrimp are pink and tender. Service over rice or noodles.
Iced Pumpkin Blondies (9/16/19) Preheat oven to 350 degrees. Grease 15 by 10 jelly roll pan. Combine 2-1/4 cup flour, 1-1/2 teaspoons baking powder, 2 teaspoon cinnamon, 1/4 teaspoon salt in a medium bowl. In a large bowl, beat 1-1/2 cups packed brown sugar, 3/4 cup butter or margarine, softened and 1 teaspoon vanilla. Add 2 eggs one at a time and beat well. Beat in 1 cup pumpkin and gradually beat in the flour mixture. Pour into prepared pan and bake 20-25 minutes.
Maple Icing: Beat 6 oz. softened cream cheese, 2 Tablespoons, softened butter or margarine, and 2 cups powdered sugar until smooth. Add 1-2 teaspoons maple flavoring and spread on cake.
Apple Cider Donut Cake (9/13/19) Heat oven to 350 degrees , Generously spray 12 cup fluted tube cake pan with baking spray. In a large bowl beat 1 yellow cake mix, 3/4 cup apple cider, 1/2 cup melted butter, 4 eggs, 2 teaspoon cinnamon, 1 teaspoon nutmeg with mixer. Stir in 1 cup coarsely shredded, peeled, tart apples. Pour into pan. Bake 35 to 40 minutes or till toothpick comes out clean. Remove from oven and let stand 20 minutes, remove from pan. Take 3 tablespoons melted butter and brush on top and sides of cake. In a small bowl mix 1/4 cup sugar and 1 teaspoon cinnamon and press the mixture up the sides and top of the cake. Let stand 20 minutes. Repeat with remaining cinnamon mixture and cool completely.
Red Cabbage and Apples (9/12/19) Combine 1 small head of red cabbage, cored and thinly sliced, 3 medium apples, peeled and grated, 1/4 cup sugar, 1/2 cup red wine vinegar, and 1 teaspoon cloves in slow cooker. Cover and cook on high 6 hours, stirring after 3 hours. To serve sprinkle with 1 cup crisp-cooked and crumbled bacon. Garnish with apple slices if desired.
Raspberry Applesauce Salad (9/11/19) Heat 1 cup applesauce just to a boil. Add 3 oz. package Raspberry flavor gelatin and mix well. Stir in 10 oz. package frozen raspberries, thawed. Pour into bowl or mold and chill,
Éclair Bars (9/10/19) Heat oven to 375 degrees. Spray bottom only of 13 by 9 inch pan with cooking spray. Unroll 1 can crescent dough, press in bottom of the pan. Bake 12 to 14 minutes or until golden brown and baked through. Remove from oven and to cooling rack. Cool 20 minutes. In medium bowl beat 2 boxes (3.4 oz. each) dry pudding and 3 cups cold half and half with a whisk about 2 minutes or until thick. Spread over cooled bar base. In a microwavable bowl, microwave 1-1/2 cups semi-sweet chocolate chips and 3/4 cup whipping cream uncovered on high 1 minute , stir, and then microwave 30 seconds and stir till smooth. Carefully spread mix on top of pudding layer. Refrigerate about 4 hours or till cooled completely. Store in refrigerator.
Weight Watchers Vegetable Cheese Pasta Salad (9/9/19) Place 2 cups cooked pasta shells in a bowl. Add: 4 oz. mild cheddar cheese cubed, 1/4 cup chopped dill pickles, 1/4 cup sweet onion, diced, 1/4 cup green and red peppers , diced. Toss gently to mix. Add 2 Tablespoons plus 2 teaspoons mayonnaise and mix well/ Chill for at least one hour before serving.
Tomato Vegetable Soup (9/6/19) In a large kettle, cut up into bite size pieces, 2-3 medium potatoes, 1 medium onion, 1 cup cabbage, 2 ribs celery and 2-3 carrots. Add fresh parsley flakes, if you have them, 23 oz. tomato juice (can use V8) and 1 can tomato soup. Add enough water to cover vegetables. Add season salt, pepper and garlic salt to taste. Cook until vegetables are tender.
Fortune Lake French Toast (9/5/19) Combine 2 T light corn syrup, 1/2 cup butter, 1 cup packed brown sugar in sauce pan, simmer until syrup-like. Pour mixture over bottom of 8 by 13 inch pan. slice 1 pound unsliced loaf bread into 12 to 16 slices. Place over the syrup. Layer as needed. Beat together 5 eggs 1-1/2 cup milk 1 Tablespoon vanilla and 1/4 teaspoon salt. Pour over bread. Cover with saran wrap. Refrigerate overnight. Bake in pre heated oven 350 for 45 minutes. Cut into squares.
Sweet and Sour Noodles (9/4/19) Cook 1 package rotini noodles as directed on package and drain. Add 2/3 cup vegetable oil to noodles. Mix together 1-1/2 cup sugar, 1-1/2 cup white vinegar, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder , 2 teaspoon prepared mustard and 1 Tablespoon parsley flakes. Pour over noodles and mix. Top with 1 cucumber thinly sliced and 1 onion, thinly sliced. Keep refrigerated.
Zucchini Apple Bread (9/3/19) In a large bowl combine 4 cups all-purpose flour, 3 teaspoon baking soda, 1-1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt.. In a bowl beat 5 large eggs until frothy, add 1-1/2 cup vegetable oil, 2 cups sugar, 1 cup packed brown sugar, 1 teaspoon vanilla and beat till blended. Stir into the dry ingredients just until moistened. Fold in 2 cups shredded zucchini, 1-1/2 cups chopped pecans and 1 cup grated apples. Transfer to 3 greased 8 by 4 loaf pans. Bake at 350 degrees until a toothpick inserted in the center comes out clean 55-60 minutes. Cool loaves for 10 minutes before removing them from the pan to cool completely
AUGUST
Chicken Delicious (8/30/19) Place 4 whole Chicken breasts boned and halves in a roasting pan. Sprinkle with lemon juice. Mix together salt and pepper, and paprika, 1 can condensed came of chicken soup, 1 can cream of celery soup, 1/3 cup dry sherry or white wine or 1/2 cup water and grated Parmesan cheese. Pour over chicken and roast 350 degrees for 50-60 minutes or till chicken is tender.
Cabbage Au Gratin (8/29/19) Cook 1 head cabbage, shredded, salt and pepper in boiling water 8 minutes, drain well. Combine 1 can cream of celery soup and 13 soup can of milk in a small bowl. Mix a 2 oz jar pimentos with 2 cups shredded cheese in a separate bowl. Place half the cabbage in a greased 9 inch dish. Sprinkle with 1/2 cheese and then the cabbage, soup and cheese again. Mix 2 T butter melted in 1/2 cup dry bread crumbs, sprinkle over the top. Bake at 350 degrees until hot and cabbage is cooked.
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Orange Slice Bars (8/28/19) in a medium saucepan, cook 1 cup chopped dates in 1 cup water on low heat, stirring often until thickened. Add 15-20 orange candy slices, finely chopped. Set aside. Beat 1 cup margarine, 1 cup brown sugar and 2 eggs. Add 1/4 cup hot milk, 1- 3/4 cup flour and 1 teaspoon baking powder mixed with 2 Tablespoons hot water and 1 teaspoon vanilla. Beat well. Spread one half of the batter into a greased 9 by 13 baking pan. Sprinkle with 1/2 cup chopped nuts. Drop date orange mixture by teaspoonful’s over nuts, using the least liquid possible. Drop remaining batter over the batter by Tablespoons over date orange mixture. Bake at 350 degrees for 30 minutes.
Round Steak Casserole (8/27/19) Place 2 pounds round steak in the bottom of a casserole. Combine 2 medium onions sliced, 1 bay leaf, 1 can cream of chicken soup, 1 can onion soup, 1 small can mushrooms drained, 1 Tablespoon Worcestershire sauce and 1/3 cup flour. Pour over meat. Cover and Bake at 350 degrees for 2 hours
Lemonade Salad (8/26/19) Combine the crumbs of 32 butter favored cracker crumbs, 1/4 cup butter or margarine, melted, and 3 Tablespoons sugar. Press into an ungreased 9 by 13 dish, set aside. In a bowl combine 1 can sweetened condensed milk and 1/2 can frozen lemonade concentrate, thawed until smooth. Mixture will begin to thicken. Gently fold in 8 oz. frozen whipped topping thawed. Pour over crust. Cover and refrigerate for 3-4 hours. Garnish with oranges and cherries.
Sausage Potato Skillet (8/23/19) In a skillet brown 2 fresh Italian sausage links cut into 1/2 inch pieces and brown in 1 Tablespoon vegetable oil. Add 1 small onion, sliced and 1/4 cup each sliced and green and sweet red peppers and sauté until vegetables are tender. Add 2 small potatoes and 1 cup water and bring to a boil Reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Drain and add salt and pepper. *(add more water with potatoes if needed.
Crunchy Pea Salad (8/22/19) In a large bowl, combine 16 oz. package frozen peas, thawed, 1 cup cauliflower, 1 cup diced celery, 1 cup slivered almonds, 1/4 cup sliced green onions, 1 cup ranch salad dressing, 1/2 cup sour cream, 1/2 teaspoon dill weed, salt and pepper. Cover and chill until serving. Serve on lettuce, if desired.
Lemon Fluff Bars (8/21/19) In a small bowl combine 1-1/2 cups crushed vanilla wafers, 1/3 cup chopped pecans, and 6 Tablespoon butter, melted. Set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11 by 7 inch dish. Cover and refrigerate for 30 minutes. Meanwhile in a small bowl, beat 1/2 cup heavy whipping cream until stiff peaks form, set aside. In a large bowl dissolve two 3 oz. packages lemon gelatin in 1-1/4 cups boiling water. Add 3.4 oz. package instant lemon pudding mix and beat on low for 1 minute or until soft set. Fold in whipped cream. Spread over the crust, sprinkle with reserved crumb mixture. Refrigerate for 1 hour or till set.
Salt & Vinegar Zucchini Chips (Valerie’s Home Cooking) (8/20/19) Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper. Slice one large zucchini (about 1 pound) thinly (1/8 inch thick or less), either by hand or on a mandolin. Lay the slices in single layer on paper towels and pat dry. Whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons malt vinegar, and ½ teaspoon kosher salt in a medium bowl. Add the zucchini and toss to coat. Spread the slices on the prepared baking sheets in a single layer without touching. Season with more kosher salt. Bake rotating the trays from top to bottom every 20 minutes, until the zucchini slices are very crisp, about 1 hour 15 minutes. While still hot toss the chips with ¼ teaspoon sweet paprika.
Praline Biscuits (8/19/19) Grease 12 muffin cups. In each cup, place 2 teaspoons or butter or margarine melted, 2 teaspoons brown sugar, three pecan halves and a dash of cinnamon. In a bowl combine: 2 cups biscuit mix 1/3 cup unsweetened applesauce, and 1/3 cup milk and mix just until moistened. Spoon into muffin cups. Bake at 450 degrees for 10 minutes. Immediately invert into serving platter, serve warm.
SPAM Fettuccini (8/16/19) In a small saucepan, melt 1 Tablespoon butter or margarine, stir in 2 Tablespoons flour. Cook and stir one minute. Stir in 1-1/2 cups skim milk, 1/2 cup chicken broth and 1-1/2 teaspoons basil. Bring to a boil, stirring constantly, until thickened. Keep warm. I a saucepan cook 12 oz. fettuccini according to package directions. Drain and return to saucepan. Stir in 12 oz. Spam luncheon meat, cut into strips. Stir in Spam, 16 oz. package frozen broccoli and the sauce. Cook and stir over medium hi heat till thoroughly heated. Stir in 2/3 cup grated Parmesan cheese.
The Best Blueberry Muffins (8/15/19) Heat oven to 375 degrees and line 12 muffin cups with paper or foil liners. In a medium bowl whisk together: 2 cups flour, 1/4 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda and reserve. In a small bowl, using a fork mash 1/2 cup blueberries and reserve. Combine 1 cup sugar and freshly grated lemon zest from 1 small lemon. Using your fingers rub zest and sugar together until sugar is fragrant and moist. Add 1 stick (1/2 cup) butter and at high speed beat until light and fluffy. About 2 minutes. Add 2 eggs one at the time beating well after each addition. Add 1-1/2 teaspoon vanilla and 1/2 cup sour cream. Add flour mixture, mixing until just incorporated Do not overmix. Batter will be thick and slightly lumpy. Using a spatula, fold 2 cups mashed blueberries into the batter and then fold the remaining 1-1/2 cups berries into batter. Fill prepared muffin cups with batter and sprinkle a small amount of sugar over the batter. Bake until tops are lightly brown. About 30-35 minutes rotating the pan halfway through baking. Remove muffin cups from oven and transfer to a wire rack to cool at least 30 minutes.
Cranberry Baked Beans (8/14/19) Coat a Dutch oven with cooking spray. Place over a medium high heat until hot. Add 1/2 cup chopped green onions and 1/2 cup chopped green peppers and sauté until tender. Add two 16 oz. cans vegetarian baked beans in tomato sauce and two 15 oz. cans jellied whole cranberry sauce, 1 teaspoon ginger and 1 teaspoon dry mustard. Bring to a boil, reduce heat and simmer uncovered, 20 minutes. If no Dutch oven is available, use a Teflon frying pan to sauté vegetables. Then transfer to a crockpot and finish cooking.
Mac and Cheese Cups (8/13/19) Heat oven to 375 degrees. Prepare 1 pkg. Macaroni and cheese dinner as directed on the package. Spray 12 muffin cups with cooking spray; line each with 2 slices Deli ham overlapping edges of slices as necessary to completely line each cup. Spoon 1 teaspoon Bar B Q sauce into each prepared cup, top with dinner, adding about 3 Tablespoon to each cup. Bake 8-10 minutes until ham shells are crisp. Transfer to platter and decorate with halved black olives.
Easy Applesauce (8/12/19) Cook 6 cups Peeled and chopped apples 1/2 cup water, 1 Tablespoon brown sugar, 1 teaspoon pumpkin pie spice and a pinch of salt in a large saucepan over medium heat, stirring occasionally until the apples are soft and the liquid is evaporated about 12 minutes. Mash with a potato masher or food processor to desired consistency.
Lemon- Ginger Refrigerator Roll (8/9/19) Beat 1 package (3.4 oz.) lemon flavor instant pudding, 1 cup cold fat free milk, whisk together 2 minutes. Stir in 1-1/2 cups cool whip. Spread about 1-1/2 teaspoon pudding mixture on to each of 30 ginger snaps. Stack cookies, standing on edge on a platter to make a log. Frost with remaining pudding mixture. Refrigerate 8 hours to allow cookies to soften. If desired you can store it in the refrigerator up to 24 hours before serving.
Chocolate Pecan Pie Bars (8/8/19) Beat together 1 cup butter or margarine, softened, 2 cups flour, 1/2 cup sugar and 1/4 teaspoon salt with mixture until mixture resembles coarse crumbs. Press into bottom of 15 by 10 inch pan sprayed with cooking spray. Bake 20 minutes or till lightly browned. Meanwhile microwave 1-1/2 cups light corn syrup and 6 squares semi-sweet chocolate in a microwavable bowl for 2-1/2 minutes or till chocolate is almost melted. Stir until completely melted… Add 1-1/2 cups sugar 4 eggs, beaten 1-1/2 teaspoons vanilla. Mix well and pour over warm crust. Spread to evenly cover crust. Bake 35 minutes or till filling is firm around edges but still slightly soft in center. Cool completely.
Hawaiian Pork Chops (8/7/19) Heat 2 teaspoons oil in a skillet and add 4 pork chops. Cook 5 minutes on each side or evenly brown. Combine 1 of each red and yellow peppers, coarsely chopped, two 8 oz. cans pineapple chunks in juice, undrained, 1/2 cup chicken broth, 1/4 cup Catalina dressing and 1-1/2 teaspoon garlic powder. Spoon over chops and bring to a boil. Simmer till chops are done and serve over cooked rice.
Grandma Connolly’s Soda Cracker Pie (8/6/19) Beat 3 egg whites until stiff. Slowly add 1 cup sugar and 1 teaspoon vanilla. Combine 14 soda crackers, about 1/2 cup chopped (not ground) with 1/2 teaspoon baking powder and fold the cracker crumbs and baking powder into egg mixture. Fold in 1 cup chopped nuts, 1 cup chopped dates. Bake in a slightly greased pie tin for 30 minutes at 350 degrees. When cool, top with whipped cream or Cool Whip and refrigerate.
BLT Pasta (8/5/19) In a Dutch oven heat 3-1/2 cups chicken broth, 2- 1/3 cups uncooked penne pasta 1/4 teaspoon black pepper to boiling over high heat . Reduce heat to medium, simmer uncovered 11-14 minutes, stirring occasionally until pasta is al dente and most of liquid is absorbed.
Reduce heat to medium low. Stir in 2 Tablespoons butter until melted. Gradually add 5 oz. bag fresh baby spinach, stirring constantly until starting to wilt. Remove from heat and stir un 1-1/2 cups cherry tomatoes, halved and smoked bacon cooked and coarsely chopped. Top with shredded Parmesan cheese chives ect.
JELL-O Play Dough (8/2/19) In a large bowl, add 1 cup flour, 1/2 cup salt, 2 Tablespoons cream of tartar, 2 Tablespoons vegetable oil, 1 cup warm water and 1 – 3 oz package Jell-o. Pour into saucepan over medium heat, stirring continuously until thickens into a ball. Watch closely, it burns easily. Turn down heat if necessary. Remove from heat, let cool enough to work with hands. Put some flour on a board and knead dough for a couple of minutes. You can add food color if you desire. Store in air-tight container.
SPAM Fried Rice (8/1/19) In a large skillet, heat 1 Tablespoon oil. Add 2 eggs beaten. Cook, stirring to desired doneness. Remove from skillet. In the same skillet heat 1 Tablespoon oil. Cook 12 oz. SPAM cubed , 1/4 cup finely chopped mushrooms and 1/4 cup chopped green onions 4 minutes or till vegetables are tender. Stir in 2 cups cooked rice and egg mixture. Sprinkle with 3 Tablespoons soy sauce. Heat well. Serves 4-6.
JULY
Upside Down Apple-Bacon Pancake (7/31/19) Preheat oven to 375 degrees. In an 8 inch cast iron or ovenproof skillet, cook 4 bacon strips, chopped until crisp. Remove bacon to paper towels to drain. Reserve bacon drippings. Add 1 large apple, peeled and sliced to drippings and cook and stir over medium high heat until crisp-tender, 2-3 minutes. Remove from heat. Sprinkle with reserved bacon, 2 Tablespoon brown sugar and 1/2 teaspoon cinnamon. In a large bowl, combine 1 cup flour, 2 Tablespoons sugar, and 1-1/2 teaspoons baking powder. In a small bowl combine 1 large egg at room temperature, 3/4 cup 2% milk, 1 Tablespoon butter, melted and 1/2 teaspoon vanilla. stir into dry ingredients just till moistened. Pour over apples. Bake at 375 degrees 20-25 minutes or until lightly browned. Invert into serving plate. If desired dust with powdered sugar or serve with syrup.
Sweet Potato Pancake (7/30/19) Pre heat oven to 400 degrees. Place 2 Tablespoons butter in a 10 inch oven proof skillet. Place in oven until butter is melted, 4-5 minutes. Carefully swirl butter in skillet to coat evenly. In a large bowl whisk 3 large eggs, 1/2 cup milk and 1/4 cup canned sweet potatoes in syrup, drained and mashed, until blended. Whisk in 1/2 cup flour and 1/4 teaspoon salt. Pour into hot skillet. Baked until puffed and sides are golden brown and crisp 20-15 minutes. In a small saucepan, combine 1/2 cup maple syrup, 1/4 cup chopped toasted pecans and 2 Tablespoons butter. Cook and stir over medium heat until butter is melted. Remove pancake from oven, serve immediately with syrup.
Savory SPAM Crescents (7/29/19) Heat oven to 375 degrees. In skillet cook 10 slices bacon, cut in small pieces and 1/4 cup finely chopped onion until bacon is crisp, drain. Stir in 12 oz. can SPAM, cubed, 1 egg beaten, 3 Tablespoons grated Parmesan cheese, 2 Tablespoons chopped fresh parsley, 2 Tablespoons Dijon- style mustard and 1/8 teaspoon pepper. Separate 2- 8 oz. Packages crescent rolls into 8 triangles. Spread top half of each triangle with SPAM mixture. Roll up. Place on baking sheets. Bake 12 to 15 minutes or till golden brown.
Peach Nectarine Muffins (7/26/19) Preheat oven to 400 degrees. Grease 8 muffin tins or line with paper muffin liners. In a large bowl, combine 1-1/2 cups flour, 3/4 cup sugar, 1/2 teaspoon salt and 2 teaspoons baking powder. Add 1/3 cup vegetable oil , 1 egg and 1/3 cup milk. Mix well. Fold in 1 large rips peach, peeled pitted and diced, and one very ripe nectarine, pitted and diced. Fill each muffin tin to the top with the mixture. Sprinkle a little brown sugar on to the top of each uncooked muffin. Bake for 18-20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
Grilled Fish Sandwiches (7/25/19) Brush 4 cod fillets with 1 Tablespoon lime juice. Sprinkle with 1/2 teaspoon lemon pepper seasoning. Place on a oiled grill rack over medium heat or in a greased 15 by 10 pan. Grill, covered, or broil 4 inches from heat until fish just begins to flake easily with a fork, 4-5 minutes per side. Meanwhile mix 1/4 cup fat free mayonnaise, 2 teaspoon Dijon mustard and 1 teaspoon honey. Spread on bun bottoms. Top with fish lettuce. Tomato and bun tops.
French Toast From the Yooper Godess (7/24/19) Wisk 6 Eggs, a sprinkle with salt, a good dash of Cinnamon, 1 teaspoon of vanilla, a Tablespoon of brown sugar and 1 1/2 cup milk! I use french bread! Cut thick about 1 inch! This mixture is good for about 8 pieces. Soak your bread at least 5 minutes a side or until all liquid is gone. Cooked in pan until golden brown then transfer to 325 degree oven for 15 minutes! This sets the middle of bread! Top with your favorite toppings!
Taco Spaghetti (7/23/9) Heat 1 tablespoon olive oil a large stockpot or Dutch oven over medium high heat. Add 1 pound ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in 1 (1.25-ounce) package taco seasoning. Drain excess fat. Stir in 1 (10-ounce can) RoTel Mild Diced Tomatoes & Green Chilies, 1 tablespoon tomato paste, 8 ounces spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes. Remove from heat and top with 1/2 cup shredded cheddar cheese and 1/2 cup shredded mozzarella cheese. Cover until melted, about 2 minutes. Serve immediately, garnished with 1 Roma tomato, diced and 2 tablespoons chopped fresh cilantro leaves, if desired.
Lemon Squares (7/22/19) Break up 1 roll of pre-made sugar cookie dough and spread in a 13 x 9 baking dish; bake until golden; bake until golden, 15 minutes. Next, beat 4 eggs with a whisk. Add 1 ½ cups of sugar, 2 Tablespoons of flour and 2 Tablespoons of softened butter. Stir in 2 Tablespoons of lemon zest and 1/3 cup lemon juice. Pour over warm crust. Bake at 350 degrees for 20 to 30 minutes or until edges are golden brown. Cool completely; sprinkle with powdered sugar.
Snickers Candy Bar Dump Cake (7/19/19) Heat oven to 350 degrees and spray 13 by 9 pan with cooking spray. In a large microwavable bowl, microwave 1/2 cup creamy chocolate frosting) Betty Crocker) uncovered 5 to 10 seconds or till frosting is thin. Beat in 1-1/2 cups milk with a whisk until blended. Stir in 1 box chocolate fudge cake mix and spread batter evenly in the pan.. sprinkle 1/2 cup chocolate chips and 1/3 cup finely chopped peanuts evenly on top. Bake 28 to 32 minutes or till toothpick inserted in center of cake comes out almost clean. Cool completely about one hour 30 minutes. When ready to serve, spoon and spread 8 oz. whipped topping evenly over cooled cake, sprinkle with 3 bars of Snickers, chopped, about a cup and 2 Tablespoons finely chopped peanuts on top. If you wish you can microwave 1/4 cup chocolate frosting till thin enough to drizzle over cake. Store loosely covered in refrigerator.
Cheesy Potato Nugget Skillet (7/18/19) Heat oven to 425 degrees. In a 10 inch oven proof skillet cook 1 pound lean ground beef over medium heat 5 to 7 minutes, stirring occasionally until no longer pink. Drain. Stir in 1 cup nacho cheese sauce (from a 15 oz. jar) Layer 3/4 cup frozen sweet peas and 1 cup shredded Monterey Jack cheese on top of beef mixture. Top with even layer of 16 oz. bag frozen potato spuds. Bake about 25 minutes or until potatoes are crispy and golden brown and mixture is bubbling.
Rhubarb Cheesecake Squares (7/17/19) Preheat oven to 300 degrees. In a small bowl mix: 1-1/4 cups flour 1/2 cup old fashioned oats, 1/2 cup packed brown sugar. Cut in 1/2 cup cold butter, cubed until crumbly. Reserve one cup topping for topping. Press the remaining mixture onto the bottom of a greased 9 inch square baking pan. For the filling beat: 8 oz. package cream cheese, 3/4 cup sugar, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, beat till smooth. Add 1 large egg, room temperature and 1/2 teaspoon vanilla. Beat just until combined. Fold in 1-1/2 cups diced fresh or frozen rhubarb . Spread over the crust. Sprinkle with topping. Bake until golden brown and filling is set about 40 minutes. Cool, refrigerate, covered until cold about 2 hours.
Strawberry Butter (7/16/19) In a mixing bowl, beat 8 oz. cream cheese, softened and 1/ 2 cup butter, softened ( no substitutes) until smooth. Gradually add 1 cup confectioners’ sugar and 1 teaspoon vanilla. Mix well. Stir in 1 cup fresh strawberries, Pureed. Cover tightly and refrigerate for several hours or overnight. May be stored in the refrigerator up to a week.
Strawberry Treat Dip (7/15/19) Mix together 8 oz. cream Cheese, softened, 3.4 oz. Jell-o cheesecake flavor instant pudding mix, and 1 cup milk whisked in large bowl about 2 minutes. Stir in 8 oz. tub Cool Whip and 2 cups chopped fresh strawberries, chopped. Refrigerate 1 hour. Sprinkle with lime zest.
Cabbage Casserole (7/12/19) Shred medium head cabbage not too small) and place in bottom of a greased 3 quart casserole dish. Brown 1 pound hamburger and 1 onion, chopped and drain off the fat. Stir 1/2 cup raw or instant rice into the meat mixture Add salt and pepper. Put mixture on top of cabbage. Combine 1 can tomato soup mixed well with 1 soup can full of water. Pour on top. Cover and bake at 350 for 1 hour.
Slow- Cooker Pork Chop Supper (7/11/19) Heat a 12 inch non stick skillet with cooking spray over medium high heat. Cook 6 pork chops in a skillet 2- 4 minutes, turning once, until brown. Spray 4- 5 qt. cooker with cooking spray. Place 6 medium red potatoes cut into eighths into cooker. In medium bowl, mix 1 can cream of mushroom soup, One 4 oz. jar sliced mushrooms 2 Tablespoons dry white wine or chicken broth, 1/4 teaspoon thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon Worcestershire sauce and 3 Tablespoons flour. Spoon half of the soup mixture over the potatoes. Place pork on potatoes, cover with remaining soup mixture. Cover, cook on low heat setting 6-7 hours. Remove pork from cooker, keep warm. Stir 1 Tablespoon diced pimientos and 2 cups frozen sweet peas rinsed and drained into cooker. Cover and cook on low about 15 minutes longer or until peas are tender. Serve with pork.
Dilled Cucumber and Asparagus (7/10/19) Place 1 pound fresh Asparagus in microwave casserole. Add 1 Tablespoon water. Cover with lid and microwave on High 3-5 minutes or till crisp tender. Mix together: 1/2 cup mayonnaise 2 Tablespoons grated Parmesan cheese, 2 teaspoon dill weed, salt and pepper. Add asparagus and small cucumber, quartered lengthwise and sliced. Refrigerate 1 hour.
Hawaiian MACARONI SALAD (7/9/19) Cook 2 cups elbow macaroni in saucepan of boiling water 15 minutes. Meanwhile mix 1 cup mayonnaise, 1/2 cup milk, 1/4 cup apple cider vinegar, 2 Tablespoons sugar, 1/2 teaspoon pepper, 1 rib celery, chopped and 1 small carrot, peeled and shredded. Drain macaroni and place in large bowl. Add vegetables and mayo mixture and stir in small can small shrimp, rinsed and patted dry. Refrigerate 2 hours.
Pumpkin Spice Cake With Brown Sugar Frosting (7/8/19) Beat together 1 package spice cake mix, 1 cup water, 1 cup canned pumpkin, 1/3 cup oil, 3 eggs with mixer until well blended. Stir in 3/4 cup chopped nuts. Pour into 13 by 9 in pan sprayed with cooking spray. Bake 30 to 32 minutes or till toothpick inserted in center comes out clean. Cool completely. Beat 8 oz. cream cheese, softened and 1/3 cup brown sugar until well blended. Add 1 cup thawed Cool Whip. Mix well and spread over cake.
Easy Pork Tenderloin (7/5/19) Spread 2 pound pork tenderloin with 5 teaspoons of butter and place in a glass pan. Roast, uncovered at 400 degrees for 20 minutes. While meat roasts cook 1/4 green onion in 1 teaspoon butter. Stir in 3/4 cup dry sherry or white wine, 2 Tablespoons soy sauce, 1 teaspoon Dijon mustard, 1 teaspoon garlic salt, and pepper to taste. Heat through in pour over meat. Roast 20-25 minutes longer, Baste frequently. Serve with sauce. * The time above roasts to medium rare so if you wish the meat more done, increase cooking time accordingly.
Beefy Rice Supper (7/3/19) Prepare 6.8 oz. beef flavored rice mix according to package directions. Meanwhile in a skillet, saute 1 pound boneless round steak, cut into 1/8 inch strips in 1 Tablespoon butter or margarine for 2-3 minutes. Add beef, 2 cups broccoli florets, 1 small onion, thinly sliced and 1 cup sliced green or sweet red pepper to rice. Simmer uncovered for 10 minutes or till vegetables are crisp- tender.
Poppy Seed Dressing (7/2/19)Mix 1 cup sugar, 1/2 teaspoon salt, 1 teaspoon dry mustard, 1-1/2 teaspoon paprika and 1/2 cup white vinegar together completely. Add 1-1/2 cup oil gradually, beating constantly or use a blender. Add 1 teaspoon grated onion and 2 Tablespoons poppy seed. Makes 2-1/2 cups
Mack And Hattie’s French Dressing (7/1/19) Mix 1 cup sugar, 1 cup salad oil, 1 medium onion, chopped, ½ cup vinegar, ½ cup ketchup and ½ teaspoon salt in a quart jar, refrigerate. Yield about 3 cups. This recipe comes from Hattie McAlister and was used in their restaurant which they had from 1949 to 1972.
JUNE
Green Bean Casserole (6/28/19) Combine: 1 can French cut green beans, 1 can cream of mushroom soup, 1/2 cup diced celery, 1/2 cup diced green pepper, and 1/2 cup diced onion. Spoon into buttered casserole, Top with a layer of 3-4 ripe olives, 3-4 pimento stuffed olives, sliced, 1/2 cup crushed potato chips and 1/8 cup slivered almonds. Bake at 325 degrees for 35-40 minutes.
Quick Chicken Salad (6/27/19) in a small bowl mix: 2 cups leftover cubed cooked chicken, 1/2 cup mayonnaise, 1/4 cup sweet pickle relish, 1/2 cup celery, finely diced, 1/4 cup onion, finely diced. For a variation add any of these: grapes, halved, Green pepper, chopped, apple chopped, hard-boiled egg or nuts. Serve with crackers, as a sandwich filling or on top of a green salad.
Skillet Zucchini (6/26/19) Place 3 Tablespoons butter in pan along with 1-1/2 cups thinly sliced onion rings, sauté, stirring frequently. Add 2 cups sliced zucchini, cover and cook 6 minutes. Add 1/2 teaspoon salt, 1 cup fresh tomatoes, cut up, and 1 can sliced mushrooms. Cover and cook 4 minutes more.
Strawberry Spinach Salad (6/25/19) Place a Tablespoons lemon juice and 1/4 cup sugar in a blender. With the blender running add 6 Tablespoons vegetable oil in a slow steady stream. Process until slightly thickened. Just before serving, combine 1 package (10 0z) spinach and 2 cups sliced strawberries in a large salad bowl or individual bowls, drizzle with dressing.
Strawberry Delight (6/24/19) Bake one package refrigerator cookie dough as directed except make one large round cookie or square. Mix together 1 package cream cheese, softened, 1/3 cup sugar, 1/8 teaspoon vanilla. Spread cream cheese mixture on cookie. Just before serving arrange 2 pints strawberries, sliced and 1 banana, sliced (optional on top. Slice as pie and top with Cool Whip.
Strawberry Cheesecake Dip (6/21/19) Mix together one 8 oz. package of cream cheese, softened, and a package (3.4 oz.) Jell-O cheesecake flavor instant pudding dry, and 1 cup milk. Whisk until blended. Add one 8 oz. tub of cool whip thawed and 2 cups chopped, fresh strawberries and 1/2 teaspoon lime zest. Refrigerate 1 hour.
Strawberry –Rhubarb Pie (6/20/19) in a large bowl Mix 1 cup sugar and 1/2 cup flour, add 1 pound fresh Rhubarb, chopped and 2 pints strawberries. Toss with sugar and flour and let stand 30 minutes. Pour filling into pie crust. Dot the top with 2 Tablespoons butter. Cover with top crust. Seal edges. Apply 1 egg yolk to top of pastry with a brush and sprinkle with sugar. Cut small holes on the top to let steam escape. Bake at 400 degrees for 35 – 40 minutes or till bubbly and brown.
Grilled Corn on the Cob (6/19/19) 4 ears fresh corn with silks and husks intact. One fresh lemon or lime, cut into wedges, salt and pepper to taste. Leaving on husks and silks, soak corn for 30 minutes in enough water to cover. Remove corn from water and pull the husks away from the top of the cobs to drain any excess water. Remove corn silk and pull husks back up to cover the corn. Arrange corn on grill over hot coals and close lid. Cook 25-30 minutes, turning frequently, until corn is tender. When cool enough to handle squeeze lemon or lime juice over the corn. Sprinkle with salt and pepper or alternative seasoning like chili powder.
Microwave Brownies (6/18/19) Microwave 1/2 cup butter or margarine and 3 oz. of semi-sweet chocolate in an 8 inch microwave dish on high for 1 minute till chocolate is completely melted and mixture is well blended, stirring after 30 seconds. Stir in 2/3 cup sugar and 2 eggs. Add 1/2 cup flour and 1/2 cup sliced almonds. Mix well. Scrape down sides of dish and smooth top. Microwave 4 minutes and top with 1 cup miniature marshmallows, 30 seconds. Meanwhile chop 1 oz. chocolate and sprinkle chopped chocolate and some nuts over warm brownies, cool slightly.
Peanut Butter Granola (6/17/19) in a large bowl mix 5 cups rolled oats and 1 teaspoon salt. In a medium bowl combine, 1/2 cup maple syrup, 1/2 cup canola oil, and 1/4 cup light brown sugar, 1/2 cup creamy peanut butter, 1 teaspoon vanilla and 1 teaspoon almond extract. Whisk until smooth, then pour over the oats. Stir with a wooden spoon to coat the oats evenly. Lightly spray the insert of the slow cooker and sprinkle the oats mixture in loosely. Turn cooker to hi and place a wooden spoon across the top on one end. Then put the lid on. The spoon will hold the lid ajar about 1 inch at the end. Cook for 45 minutes, then stir and then cook for an additional 45 minutes. Then stir and cook for 30 minutes more. Stir 1 cup roasted unsalted peanuts coarsely chopped into the hot granola and transfer to a large rimmed sheet pan to cool. When completely cook store in jars or zipped to bags.
Strawberry Shortcake 6/14/19) Heat oven to 400 degrees. In a large bowl stir 3-1/2 cups flour, 1/2 cup sugar, 5 teaspoons baking powder, and 1/2 teaspoon salt until blended. Cut in 1 cup cold butter, cut in pieces. With a fork or blender, till mix looks like coarse crumbs. In a small bowl, beat 2 eggs and 2 cups whipped cream just till blended. Stir into flour mixture until mixture forms a soft dough. Pat and press dough into bottom of 15 BY 10 inch pan. Bake 16 to 20 minutes till golden brown. Cool completely. When ready to serve, in a chilled bowl Beat 2 cups heavy whipping cream with 1/3 powdered sugar and 1 t. vanilla (or just use cool whip) spread over the base and spread sugared berries ( 1 quart ) sliced, over the top.
One Crust Pie Pat In Pan (6/13/19) Place 1-1/2 cup plus 3 Tablespoon flour and 1/2 teaspoon salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine 1/2 cup vegetable oil and 3 Tablespoon milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first p the sides of the pan and then across the bottom. Flute the edges. Shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a pre- baked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake for 15 minutes, checking often, and pricking more if needed.
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Fish Filets Au Gratin (6/12/19) Heat oven to 375 degrees. Grease flat casserole. Spread 1 pound any fish fillets in pan. In a small saucepan mix 1 can cream of mushroom or cream of celery soup, 1/2 cup grated cheddar cheese and salt and pepper to taste. Heat until cheese is melted and pour over fish. Mix 2 Tablespoons bread or corn flake crumbs with 1 Tablespoon Parmesan cheese Crumbs or or corn flake crumbs and sprinkle over the top. Shake a little paprika over it. Bake at 35-45 minutes until the fish flakes readily and the surface is bubbly and golden.
Rhubarb- Strawberry Crunch (6/11/19) CRUST: Mix together: 2 cups flour, 1-1/2 cups oatmeal, 2 cups brown sugar, 1 cup melted shortening and press half the mixture into a greased 9 by 13 pan. Put 3 cups cut up rhubarb and 3 cups strawberries (fresh, frozen, drained) on top of flour base in the pan. FILLING: Mix and cook filling ingredients till Thick: 2 cups sugar, 5 tablespoons corn starch, 2 cups water, 2 teaspoons vanilla. Pour over rhubarb and Strawberries. Put rest of crumb mixture on top and bake for 45 minutes at 350 degrees.
Pecan Pie Muffins (6/10/19) Preheat oven to 350 degrees. Combine 1 cup light brown sugar, 1/2 cup flour, 2 eggs, 2/3 cup salted butter, melted, and 1 cup pecans, chopped. Combine with wooden spoon. Pour into greased mini muffin pans filling each cup 2/3 full. Bake 12-15 minutes.
Beef And Noodles (6/7/19) in a large skillet cook 1 pound ground beef over medium heat until no longer pink. Drain well. Stir in 1 can condensed French onion soup, undiluted and 1/2 cup beef gravy and 4 oz. can mushroom stems and pieces, drained. Bring to a boil. Reduce heat and cover and simmer for 5 minutes. In a small bowl, combine 1 Tablespoon flour and 1 Tablespoon water until smooth. Stir into beef mixture and stir for 2 minutes or until thickened. Serve over hot cooked noodles.
Cinnamon Sweet Potato Fries (6/6/19) preheat the oven to 425 degrees. Lightly spray a rimmed baking sheet with vegetable oil spray. Peel 2 medium sweet potatoes and cut them into uniform sticks about 1/4 thick. Transfer to a large bowl. Stir in 3/4 teaspoon olive oil to coat. Arrange the sweet potatoes in a single layer on a baking sheet. Lightly spray the sweet potatoes with vegetable spray.
Bake for 10 minutes. Rearrange the sweet potatoes in the pan if they are browning unevenly. Bake 10 minutes more. Turn the sweet potatoes over and bake for 5 minutes or until lightly browned on the outside and soft on the inside when pierced with a fork. If the edges are browning too fast quickly, reduce the heat to 400 degrees. Meanwhile, in a small bowl, stir together 1 Tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over the cooked potatoes, turning to coat. Serve them immediately. (The moisture in the potatoes causes them to lose their Crispness quickly.
Dreamsicle Salad (6/5/19) Dissolve 3 oz. pkg. orange Jell-O in 1 cup boiling water. Add 1/2 cup cold water. Let set in refrigerator for 20 minutes. With mixer or whisk, add 3 oz. pkg. dry instant vanilla pudding mix and beat till smooth. Fold in 10 oz. can mandarin oranges, drained and 8 oz. tub frozen whipped, thawed.
SPAM Bake (6/4/19) One 12 oz. can Spam cut into 8 slices. Coat each Spam with mustard. Crush 1/2 cups corn flakes and mix with 2 Tablespoons brown sugar, Roll each mustard coated spam in the flakes. Place on a greased cookie sheet and bake at 350 degrees oven , turning once and place a pineapple slice on each slice after turning.’
Pistachio Mallow Salad (6/3/19) in a large bowl combine 16 oz. carton frozen whipped topping, thawed, one 3.4 oz. instant pistachio pudding mix and a few drops of green food coloring optional. Fold in 3 cups miniature marshmallows and 20 oz. can crushed pineapple, undrained. Cover and refrigerate for at least 2 hours. Just before serving sprinkle with chopped nuts.
MAY
Crunchy salad (5/31/19) Break 1 head cauliflower and 1 bunch broccoli into small pieces. Than mix together 1 green pepper, chopped finely, 1 small onion, diced. And fry crisp 5 or 6 slices bacon and break into pieces. Mix together 1 cup sour cream and 1 cup mayonnaise, salt to taste Mix all together. May be made the night before but if you do make sure the vegetables are well drained and add bacon just before serving.
Pickled bologna (5/30/19) Mix together: 1 pt. white vinegar, 1/2 cup cider vinegar, 1 cup water, 3/4 cup sugar, 1/2 teaspoon salt, 2 Tablespoons instant onion flakes, 1 Tablespoon onion flakes. Boil and let stand for 5 minutes. Cut sausage into small chunks and place in a jar. Pour vinegar solution over the meat and let stand in the refrigerator for four days before serving.
Lime Delight (5/29/19) in a small saucepan bring 8 oz. pineapple, undrained to boil over medium heat. Remove from the heat, stir in 1/4 cup lime gelatin until dissolved. Chill until slightly thickened about 30 minutes. Stir in 1/2 cup cream style cottage cheese and 1 cup whipped topping. Refrigerate.
Reese’s Peanut Butter Cups (5/28/19) Combine 2 cups crushed graham crackers, 2 cups powdered sugar, 1 cup melted butter and 1 cup peanut butter to form bottom layer. Put into a 13 by 9 inch pan. Melt together 12 oz. package chocolate chips and 2 Tablespoons peanut butter. Spread over top of the bottom layer and refrigerate.
Butterscotch Dessert (5/14/19) Mix 1 cup flour, 1/2 cup butter, and 1/2 nuts together and pat into a 9 by 13 pan. Bake at 325 degrees about 10 minutes. Set to cool. Mix together: 8 oz. cream cheese, 1 cup powdered sugar, and 1 cup cool whip and spread over the crust. Cook together 1 package coconut pudding (can use vanilla) 1 package butterscotch pudding and 3 cups milk. (Not instant) Bring to a boil until thick and cool. Spread over the crust and spread remaining part of a cool whip carton (8 oz.) and sprinkle with nuts.
Sweet Potato Balls (5/10/19) Boil 6 sweet potatoes, mash and form into balls. Place a marshmallow in the center of each. Dip into 2 beaten eggs, roll into 1 cup corn flake crumbs and fry in a small amount of oil until golden on all sides or brown slightly in hot oven.
Maple Raisin Pudding (5/9/19) in a mixing bowl cream 2 Tablespoons butter or margarine, softened, and 1/4 cup sugar. Add 2 eggs one at a time, beating well after each addition. Combine 1-1/2 cups flour 1 Tablespoon baking powder, 1/2 teaspoon salt, and 1/2 cup raisins and add that alternately with 1 cup milk to creamed mixture, in a small saucepan, bring 1-1/2 cups pure maple syrup to a boil. Pour into a greased 1-1/2 qt. baking dish. Pour batter over hot syrup. DO NOT STIR. Bake uncovered at 375 degrees for 30-35 minutes. Serve hot with or without cream or ice cream if desired.
Swedish Sugar Toast (5/8/19) Preheat oven to 350 degrees. In a small bowl combine 1/2 cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon ground cardamom, 1/4 teaspoon cloves. Spread softened butter on one side of each slice of bread (1 loaf). Sprinkle sugar mixture on buttered side. Place on ungreased baking sheets. Bake for 10 minutes. Serve with warm syrup or sprinkle with powdered sugar, if desired.
Creamy Baked Chicken Breasts (5/7/19) 4 whole chicken breasts, divided in 8 halves. Arrange in a shallow 2 or 3 qtr. Baking dish. Place one slice of Swiss cheese (or cheese of your choice) on each piece. Mix together: 1 can cream of chicken soup and 1/4 cup dry white wine and pour over chicken. Crush 2 cups seasoned stuffing mix or leave whole and cover chicken. Drizzle evenly with 1/3 cup melted butter. Bake at 350 degrees for 1 hour covered with foil Brown 20- 30 minutes uncovered.
ADA’s Oven Meatballs (5/6/19) Mix 1-1/2 pound lean ground beef, 3/4 cup cracker crumbs, 1 cup milk, as much chopped onion as you want, and salt and pepper to taste. Shape into balls. Arrange into a baking dish in single layer. SAUCE: Mix 1 cup catsup, 3 tablespoons vinegar, 2 Tablespoons sugar, and 1/2 cup water. Pour over the meatballs. Bake uncovered for 1 hour at 350 degrees.
Sweet Potato Turnovers (5/3/19) In a saucepan, combine 2 cups mashed sweet potatoes (without added milk and butter) 1-20 oz. can crushed pineapple, drained, 1-1/4 cups sugar, 1 teaspoon grated lemon peel, 1 teaspoon grated onion peel, 1/4 teaspoon each allspice, cinnamon and ginger. Cook over medium low heat for 12 minutes or until thickened stirring occasionally cool. Pastry: Combine 2-1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl. Cut in 3/4 cup butter-flavored shortening until crumbly. Gradually add 5-6 Tablespoons water. Toss with a fork until dough forms a ball. Divide into 12 portions. On floured surface roll each portion into a 6 inch circle. Spoon 1/4 to 1/3 cup filling on half of each circle. Moisten edges with water. Fold dough over filling. Press edges with a fork to seal. Place on greased baking sheets. Brush with milk and sprinkle with sugar. Cut slits in top. Bake at 425 degrees for 15-20 minutes.
Sloppy Joe Biscuit Cups (5/2/19) Heat oven to 400 degrees. In a large skillet cook 1 pound lean ground beef, 1/4 cup finely chopped celery, 1/4 cup finely chopped onion, 1/4 cup finely chopped green pepper over medium heat or till beef is no longer pink, breaking up beef into crumbles. Drain well. Stir in 1/2 cup bar B Q sauce. Bring to a boil. Reduce heat and simmer uncovered 2 minutes, stirring occasionally. Separate 12 oz. tube refrigerated biscuits (10 count) into 10 biscuits. Flatten into 5 circles. Press onto bottom and up sides of greased muffin cups. Fill with beef mixture. Bake 9-11 minutes until biscuits are golden brown. Sprinkle with 1/2 cup shredded cheddar cheese and bake 1-2 minutes longer or till cheese is melted.
Scalloped Celery (5/1/19) in a large skillet sauté 4 cups thinly sliced celery in 4 Tablespoons butter until tender. Remove celery with a slotted spoon and set aside. Stir in 3 Tablespoons flour and 1/2 teaspoon salt into skillet until smooth and gradually add 1 cup milk and bring to a boil. Cook and stir for two minutes. Add 4 oz. can mushrooms, 2 Tablespoons green pepper, and 1 cup shredded sharp cheddar cheese. Stir until melted. Return celery to pan, stir to coat. Pour into greased 1 qt. baking dish. Melt 2 tablespoons butter and toss with 1 cup soft bread crumbs. Sprinkle over celery mixture. Bake at 350 degrees 20-25 minutes till bubbly uncovered.
APRIL
Little Dixie Pound Cake (4/30/19) In a small mixing bowl , cream 3 Tablespoons butter, softened and 6 Tablespoons sugar. Beat in 1 egg. Combine 6 Tablespoons flour and pinch baking soda. Add alternately with 7 teaspoons buttermilk to creamed mixture. Blend in 1/4 teaspoon vanilla and 1/8 teaspoon orange extract. Pour into greased small loaf pan (5-34 inch) by 3 inch by 2 inch loaf pan. Bake at 3:50 degrees for 30 to 35 minutes or until cake tests done. Cool 10 minutes or until cake tests done. Cool for 10 minutes, remove from the pan to cool on wire rack.
A
pple Walnut Squares (4/29/19) In a mixing bowl cream 1/2 cup shortening and 1 cup sugar, Beat in One egg. Combine 1-1/2 cup flour, 1-1/2 teaspoons baking soda, 1/2 teaspoon salt . Gradually add to the creamed mixture and mix well. Batter will be stiff. Stir in 2-1/2 cups finely chopped, peeled tart apples. Spread batter into greased 13 by 9 baking pan Combine 1/2 cup packed brown sugar, 1 cup chopped walnuts, 1 teaspoon cinnamon and 1 teaspoon vanilla. Sprinkle over batter. Bake at 350 degrees for 30-35 minutes or till golden brown.
Weekend Brunch Casserole (4/26/19) Preheat oven to 425 degrees. Crumble 1 pound sausage into medium skillet. Cook over medium heat until browned stirring occasionally. Drain off any drippings. Line 8 oz. can refrigerated crescent dinner rolls into bottom of a greased 13 by 9 baking dish, firmly pressing perforations to seal. Sprinkle with sausage and 2 cups shredded mozzarella cheese. Combine 4 beaten eggs, 3/4 cup milk and salt and peppers until blended. Pour over sausage. Bake 15 minutes or till set. Let stand 5 minutes before cutting into squares. Serve hot and refrigerate leftovers.
Pepperoni Puff Balls (4/25/19) Preheat oven to 350 degrees. Dice or chop an 8 oz. pkg. sliced pepperoni into tiny, tiny pieces. Mix pepperoni with 8 oz. pkg. cream cheese. Separate 2 packages crescent rolls into individual triangles. Flatten each triangle and cut it so that each triangle becomes three triangles. Take a small spoonful of cream cheese mixture and place in the middle of each crescent triangle. Pinch up all the sides around the filling, place on baking sheet. Repeat. Bake for the amount of time stated on the crescent roll pkg. about 11 minutes.
Raspberry Cream Dessert (4/24/19) Dissolve 1 small package raspberry gelatin in 1 cup boiling water. Add 10 oz. package frozen red raspberries, gently separate raspberries with a fork; Blend in 1 cup vanilla ice cream. Chill until set.
Cheesy Broccoli and Ham Quiche (4/23/19) Place 2 cups frozen shredded hash brown potatoes in a greased 9 inch microwave safe pie plate. Microwave, uncovered, on high for 3 minutes or until thawed. Place onto the bottom and halfway up the sides of the plate. Microwave, uncovered, on high for 3 minutes. Sprinkle with 1 cup shredded cheddar cheese, 1 cup diced fully cooked ham and 1/2 cup chopped fresh broccoli. In a large bowl, whisk 4 large eggs 1/2 cup milk, 1 teaspoon dried, minced onion, 1/2 teaspoon garlic powder, salt and pepper and pour over the ham mixture. Cover and microwave at 70 degrees power for 5-7 minutes until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Broiled Chicken Cordon Bleu (4/22/19) Place 4 boneless skinless chicken breast halves on the rack of a broiler pan. Broil 4 inch from the heat for 3 minutes. Turn and broil 3 minutes on the other side. Brush with 1/4 cup butter or margarine, melted. Continue turning and basting until juices run clear, about 4 minutes. Place a thin slice fully cooked ham on each chicken breast. Broil for 1-2 minutes. Spread 1 Tablespoon honey-Dijon salad dressing over each. Top with 4 thin Swiss or mozzarella cheese. Broil for 30 seconds or till cheese is melted
Lemonade Salad (4/19/19) Combine 2-1/4 cups butter-flavored cracker crumbs (about 64 crackers) 1/2 cup butter or margarine, melted, 3 Tablespoons sugar. Press into an ungreased 13 by 9 by 2 inch dish. Set aside. In a bowl, combine 2- 14 oz. cans sweetened condensed milk, and 12 oz. can frozen lemonade concentrate, thawed, until smooth. Mixture will begin to thicken. Gently fold in 12 oz. carton frozen whipped topping. Pour over crust. Cover and refrigerate for 3-4 hours. Garnish with oranges and cherries.
Butterfinger Cookies (4/18/19) In a mixing bowl, cream 1/2 cup butter or margarine, softened with 3/4 cup white sugar and 2/3 cup packed brown sugar. Add 2 egg whites and beat well. Blend in 1-1/4 cups chunky peanut butter and 1-1/2 teaspoon vanilla. Combine 1 cup flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Add to creamed mixture and mix well. Stir in 5 Butterfinger candy bars (2.1 ounce each) coarsely chopped. Shape into 1-1/2 inch bars. Place ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or till golden brown.
Fish Fillets Au Gratin (4/17/19) Heat oven to 375 degrees. Grease flat casserole. Spread 1 pound white or light fish filets in the pan. In a small saucepan mix: 1 can cream of mushroom or cream or celery soup, 1/2 cup grated cheddar cheese, salt and pepper. Heat until cheese until cheese is melted and pour over fish. Mix 2 Tablespoons bread crumbs or corn flake crumbs with 1 Tablespoons parmesan cheese. Sprinkle over top. Shake a little paprika over it. Bake 35 to 45 minutes until the fish flakes readily and the surface is bubbly and golden.
Rice Dumplings (4/15/19) Stir together: 1-1/2 cups flour. 2 teaspoons baking powder, 1 teaspoon salt. Add 3 T parsley and 1 teaspoon salt. Add 3 Tablespoons parsley. In another bowl beat 1 egg. Add 1/2 cup milk and 1 Tablespoon melted butter. Combine with flour mixture and stir just enough to blend. Add 1 cup cooked rice and beat until smooth. Drop from Tablespoon into hot soup. Cover and and simmer for 15 minutes. Do not lift cover while dumplings are cooking.
Sweet Potato Soup (4/12/19) In a Dutch Oven or soup kettle, saute: 1 cup chopped celery, 1/2 cup chopped onion in one Tablespoon vegetable oil until tender. Add: 3 medium sweet potatoes,( about a pound) 3 cups chicken broth, 1 bay leaf, 1/2 teaspoon dried basil and 1/4 teaspoon salt. Bring to a boil over medium heat. Reduce heat and simmer for 25-30 minutes or until tender. If you wish process in a blender until smooth or each the way it is. Heat through.
Peach Cauchan (4/11/19) Combine 1 cup flour, 1/4 cup confectioners’ sugar, and 1/4 teaspoon salt. Cut in 1/2 cup butter to form a dough. Pat lightly into ungreased 11 by 7 pan. Arrange 2 cans (one 29 oz. and another 15 oz.) over the crust. Set aside. In another bowl beat 2 large eggs and whisk in 1 cup sugar, 1/4 teaspoon salt, 3 Tablespoons flour, and 1 cup sour cream till smooth. Pour over peaches. Bake at 450 for 10 minutes and reduce heat to 325 degrees. Bake 25 minutes or till crust in the middle is set. Store in refrigerator and serve.
Broccoli Cauliflower Bake (4/10/19) Arrange in a buttered casserole: drained: 1 package frozen Broccoli, 1 package frozen cauliflower.. Prepare 1 can Chedder cheese soup according to label directions for sauce. Pour over vegetables. Sprinkle 1 can onion rings on top. Bake at 350 degrees for 30 or 40 minutes.
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Cod Fillets (4/9/19) Bring to a boil water, 3 bay leaves and 2 Tablespoons Real Lemon or juice and rind of 1/2 lemon. Add 1 pound cod fillets and simmer a few minutes. Carefully drain and serve with melted butter. Tastes similar to lobster.
Campers Lucky Pot (4/8/19) Brown 1-1/2 pounds ground beef and 1 small onion. Drain off excess fat. Stir in 2 cans vegetable beef soup, 1 soup can of water, 8 oz package elbow macaroni, 1 Tablespoon prepared mustard, salt and pepper. Simmer, covered for 30 minutes or till tender. Stir frequently and add more water if necessary. Can be prepared ahead and reheated at campsite.
Tuna Royale (4/5/19) Melt 2 Tablespoons butter or oleo in a skillet and cook 1/4 cup chopped green pepper, 2 Tablespoons minced onion, 3 oz. can sliced mushrooms, until tender. Stir in: 1/4 cup flour, 1/4 teaspoon salt, dash of pepper and 1-1/2 cup milk, stirring constantly until smooth and thick. Add 1 cup tuna, heat to simmering about 10 minutes. Remove from heat and add: 1 teaspoon Worcestershire sauce 1 teaspoon lemon juice. Serve on beds of hot rice.
Cauliflower Salad (4/4/19) Place in a bowl: 2 cups cauliflower , 2 cups broccoli, 2 cups frozen peas, 2 cups chopped celery and 1 cup chopped green onions. Prepare dressing: 1 cup sour cream, 1 cup Miracle Whip, 2 Tablespoons sugar and Dash of Tabasco sauce. Mix into the vegetables and refrigerate overnight.
Icy Chocolate Cups (4/3/19) In a small bowl, combine Chocolate wafer crumbs and 3 Tablespoons butter, melted. Mix well. Spoon 1 Tablespoon crumb mixture into each of 12 foil lined muffin cups. Press firmly. Set aside remaining cookie crumbs. In a medium saucepan over low heat, combine 1/2 cup of half and half, 1-2/3 cup marshmallows, and 1-1/4 cups milk chocolate chips. Stir until morsels are melted and mixture is smooth. Remove from heat and cool completely. Fold in 1 cup heavy cream, whipped (or Cool whip an additional 1/3 cup marshmallows and 1/3 cup chopped toasted cashews. Pour 1/3 cup batter into each prepared muffin cup. Sprinkle with remaining crumbs. Freeze until firm, about an hour.
Sweet Potato Combo (4/2/19) Preheat oven to 375 degrees. Grease 2 qt. shallow baking dish. Layer two 16 oz cans sweet potatoes, drained, 2/3 cup French Fried onions and one half of a large apple sliced into thin wedges in the prepared dish. Stir together: two 8 oz cans crushed pineapple undrained, 3 Tablespoons light brown sugar and 3/4 teaspoon cinnamon in medium bowl. Spoon pineapple mixture over sweet potato mixture. Arrange remaining apple wedges over pineapple layer. Cover, Bake 35 minutes or until heated through. Uncover and sprinkle with remaining 2/3 cup French’s fried onions,. Bake 3 minutes longer or till onions are golden.
Apple Jacks (4/1/19) Cream together 1 cup brown sugar and 1/2 cup shortening. Beat in 1 egg. Stir in 1-1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon nutmeg. Add 1 cup chopped apples. Drop balls on greased cookie sheet. Bake at 375 degrees for 12-15 minutes.
MARCH
Trout Chowder (3/29/19) In a skillet, saute 1 medium onion, chopped, in butter until tender. Transfer to a slow cooker. Add 2 cups milk, 1 cup ranch salad dressing, 1 pound boneless trout fillets, skin removed, 10 oz. package frozen broccoli cuts thawed, 1 cup shredded cheddar cheese, 1 cup cubed or shredded Monterey Jack cheese and 1/4 teaspoon garlic powder. Cover and cook on high for 1-1/2 hours or until soup is bubbly and fish flakes easily with a fork.
Kielbasa and Kraut (3/28/19) Drain 2 cans or bags of sauerkraut and put in casserole dish. Slice 1 pound kielbasa into 1/4 inch slices and cover sauerkraut. Prepare sauce. Saute’ 1/2 cup onions, chopped in 2 Tablespoon oil. Add: 3/4 cup catsup, 3/4 cup water, 1 Tablespoon brown sugar, 1 teaspoon prepared mustard. Bring to a boil. Pour over sauerkraut and Kielbasa. Bake at 350 degrees for 1 hour.
Festive Pork (3/27/19) Cut pork tenderloin (3/4 pound into 12 slices. Flatten to 1/4 thick. brown in oil in a skillet over medium heat. Add 1/4 cup beef broth. Cover and simmer 5-10 minutes or till meat is no longer pink. Remove meat to serving dish and keep warm. Add 2 Tablespoon dried cranberries 1-1/2 Dijon mustard and 1/4 cup beef broth to skillet. Combine 1 Tablespoon orange juice concentrate and 1 teaspoon cornstarch until smooth and gradually add to both mixture, stirring constantly. Bring to boil and cook and stir 1-2 minutes. Pour over pork.
Chocolate Marshmallow Peanut butter Squares (3/26/19) In a heavy saucepan cook and stir over low heat until smooth and blended:14 oz can sweetened condensed milk, 11 oz. package of the peanut butter and milk chocolate chips, 1/2 cup milk chocolate chips, 1/2 cup creamy peanut butter, about 5 minutes. Will be thick. Remove from the heat, stir in 1 teaspoon vanilla, 1-1/2 cups miniature marshmallows, 1 cup broken miniature pretzels and 1 cup Rice Krispies. It will be very thick. Pat into greased 13 by 9 pan. Refrigerated, covered until firm. Store into covered container in refrigerated.
Cherry Upside Down Bread Pudding (3/25/19) Place 16 oz. loaf sliced white bread on greased baking sheets. Broil each pan 3-4 inches from the heat for 1-2 minutes on each side or till golden brown, let cool. Cut into 1 inch pieces and set aside. Spoon 21 oz. can cherry pie filling into greased 5 or 6 quart slow cooker. In a large bowl, cream 1 cup butter, softened and 1 cup sugar until crumbly. Add 5 large eggs one at a time beating well after each addition. Beat in 2 cups 2% milk, 1 teaspoon cinnamon and 1 teaspoon vanilla. (It may appear curdled). Gently stir in the bread and 3/4 cup chocolate chips. Let stand until bread is softened, about 10 minutes. Put in slow cooker, cook, covered on law 2-3/4 hours to 3-1/4 hours or till set and a knife in the center comes out clean. Serve warm with whipped cream if desired.
Spice Island Butterscotch Bars (3/22/19) Preheat oven to 350 degrees,. In a small bowl combine: 1-3/4 flour, 1 teaspoon ginger, 1/2 teaspoon baking soda, 1/4 teaspoon cloves, Set aside. In a large bowl combine: 3/4 cup plus 2 Tablespoons vegetable oil, 1/2 cup molasses, 1/4 cup firmly packed brown sugar, and 1 egg. Beat well. Gradually beat in flour mixture. Stir in 1 cup chopped nuts, 1 cup butterscotch flavored morsels (chips) Pour into greased 13 by 9 pan. Bake at 350 degrees for 20-25 minutes. Cool completely on wire rack. Sprinkle with confectioner’s sugar.
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Italian Pasta and Vegetable Salad (3/21/19) Cook 8 oz. rotelle or spiral pasta according to package directions. Drain and rinse with cold water until completely cool. In a large bowl combines 2-1/2 cups assorted cut up fresh vegetables, such as broccoli, carrots, tomatoes, bell peppers, cauliflower, mushrooms, onions. 1 cup cubed cheddar or mozzarella cheese and 1/3 cup rips olives. OPT. Add 1 cup Italian dressing. Toss well.
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Peppery Philly Steaks (3/20/19) In a large skillet, cook 1-1/2 pounds boneless sirloin steak , cut into 1/4 inch strips, one green and one sweet red peppers, julienned and a large onion, thinly sliced in 3 Tablespoon oil till meat reaches desired desired doneness and vegetables are soft. Spread 2 tablespoons butter or margarine on 5 to 6 French or Italian sandwich rolls, split, top with meat mixture, two 4 oz. cans whole green chilies, d rained and halved, and 5-6 slices Swiss cheese. Wrap in heavy duty foil. Bake at 350 degrees for 10 to 12 minutes or till heated through.
Tuna Biscuit Squares (3/19/19) In a large bowl combine: 2/3 cup milk, 1/3 cup mayonnaise, 1/3 cup ranch salad dressing. Add 4 cups biscuit Baking mix. Mix until blended. On a lightly floured surface, knead dough 5-8 times. Pat into a greased 13 by 9 baking pan. Bake at 450 degrees for 12-15 minutes or till lightly browned. Meanwhile combine 2 cans tuna, drained and flaked, 1/3 cup chopped celery, 3 Tablespoons finely chopped onion, 2 Tablespoons sweet pickle relish, 1/4 teaspoon garlic powder. Spread over crust: top with 6-8 slices process American cheese Bake for 4 minutes or till cheese is melted. Garnish with tomato slices if desired. One listener called and said this has too much biscuit mix.
Split Pea Sausage Soup (3/18/19) Cut 1 pound smoked kielbasa in half length and cut into 1/4 pieces. Place in a Dutch oven or soup kettle. Add: 1 pound dry peas, 6 cups water, 1 cup chopped carrots, 1 cup chopped onion, 1 cup chopped celery, 1 Tablespoon parsley, 1 teaspoon salt, 1/2 teaspoon coarse black pepper, and 2 Bay Leaves. Bring to a boil, reduce heat and cover and simmer for 1- 1/4 to 1-1/2 hours till peas are tender. Remove Bay leaves before serving.
1-2-3- Biscuits (3/15/19) Preheat oven to 450 degrees. In a large bowl with a fork or spoon, mix 2 cups flour, 1Tablespoon baking powder, and 1 teaspoon salt. Mix well. Add 2/3 cup milk, and 1/3 cup salad oil all at once. Stir until all dough forms a ball. With hands, knead dough ten times or till smooth. Roll dough between sheets of waxed paper into 6 inch square about 1 inch thick. Cut into 9 biscuits, place on ungreased cookie sheet. Bake 10-12 minutes, until golden brown.
Sugarless Snickers Bar (3/14/19) Mix together: 12 oz. low fat vanilla ice cream, 1/2 cup grape nuts cereal, 1/4 cup peanut butter and 1 pkg. sugar free instant chocolate pudding (dry) mix well and put in a 8 by 8 pan. Freeze until solid. Taste like fudgesicles.
Sweet Potato Spice Cookies (3/13/19) In a large bowl cream 3/4 cup butter, softened, 1 cup regular sugar and 1/4 cup packed brown sugar until fluffy. Beat in 1 egg, 1 cup finely shredded uncooked sweet potato and 3 Tablespoons orange juice concentrate. In a bowl: combine: 2 cup flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1/4 teaspoon nutmeg. Gradually add to the creamed mixture and mix well. Stir in 1-1/4 cup quick cooking oats, 1 cup butterscotch chips, 1 cup flaked coconut and 1 cup chopped pecans. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 14-16 minutes until firm. Remove to racks to cool.
Salmon (3/12/19) Preheat the oven to 475 degrees. Place 4 tablespoons (1/2 stick) butter and 2 tablespoons minced chervil, parsley or dill in a roasting pan just large enough to fit 1 salmon fillet, 1 ½ to 2 pounds and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with 2 tablespoons minced chervil, parsley or dill. Serve with lemon wedges.
Very Berry Dessert (03/11/19) Bev Clave Blue Ribbon Recipes Volume Two In a large bowl, beat one 8 ounce package of softened cream cheese and 1 cup powdered sugar; fold in one 8 ounce container of frozen whipped topping, thawed and 1 prepared angel food cake, cut into 1-inch cubes. Spread evenly into an ungreased 9×13 inch pan; top with 2 can (21 oz. each) any berry pie filling. Cover and refrigerate 2 hours or more before cutting into squares. Yield: 12-15 servings.
Butterscotch Popcorn Crunchies (3/8/19) Preheat oven to 300 degrees. In a heavy gauge saucepan, combine 2 cups butterscotch flavored Morsels, 1cup corn syrup, and 1/4 cup butter. Cook over medium heat, stirring occasionally until mixture boils. Place 12 cups popped corn and 12 oz. can salted nuts in large greased roasting pan. Pour butterscotch mixture over popcorn; toss to coat well. Bake at 300 degrees for 45 minutes, stirring frequently. Remove from the oven, stir every 10 minutes until slightly cooked. Cool completely. Stir in airtight container.
Scalloped Rice (3/6/19) Heat Oven to 350 degrees. Butter a 1.5 quart casserole dish. In a skillet saute’ 1 cup celery, chopped, 1/2 cup onion, chopped, 1/2 cup green pepper, chopped, and 4 oz can sliced mushrooms, drained , in 1/4 cup butter. Set aside. In a mixing bowl, blend 1 can cream of celery soup and 1 cup milk, Add 2 cups cooked rice and pimentos, drained and salt and pepper. Add the vegetable mixture. Spread 1 cup crushed potato chips on the bottom of the prepared dish. Add rice mixture, cover and bake for 30 minutes. Arrange 6 oz. grated cheese on top of rice and cook 10 minutes longer. Serve immediately.
Fresh Salmon Chowder (03/05/19) Place 2 medium onions, sliced; 2 carrots, thinly sliced; 2 ribs celery diced; 3 potatoes peeled and cubed in a saucepan with 1 Cup water with salt and pepper to taste. Bring to a boil and simmer 10 minutes. Add 1-1/2 pound salmon cut up and 1 Cup milk. Cook over low heat for 20 minutes or till fish is done.
Viennese Rice (03/04/19) Melt 3 Tablespoons butter. In the butter, brown 1/2 Cup uncooked rice with 4 oz. can mushrooms, drained. Add 1 can onion soup and 1/2 can water. Cook 30-45 minutes, covered until rice is cooked.
Chicken-Rice Hot Dish (03/01/19) In a small sauce pan, saute 1/4 Cup thinly sliced celery, and 3 Tablespoons chopped onion in 2 Tablespoons of butter or margarine. Add 1 Cup chicken broth, 1 medium carrot, halved and thinly sliced, 1/3 Cup uncooked long grain rice, salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Stir in 1/2 Cup cubed, cooked chicken and 1 Tablespoon minced parsley. Cover and simmer 5-10 minutes longer or till rice and vegetables are tender.
FEBRUARY
French Breakfast Puffs (02/28/19) In a mixing bowl, beat 1/3 Cup shortening, 1/2 Cup sugar, and one egg until smooth. In a bowl, combine: 1-1/2 Cups flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg. Add to the sugar mixture, alternately with 1/2 Cup milk. Fill 12 muffin cups, greased, 2/3 full. Bake at 350 degrees for 20 minutes until toothpick comes out clean. Meanwhile, combine 1 teaspoon cinnamon and 1/2 Cup sugar in a shallow bowl. Roll the warm puffs in 6 Tablespoons melted butter and then roll in the cinnamon-sugar mixture. Serve immediately.
Chocolate Cashew Angels (2/27/19) From Blue Ribbon Recipes Vol. Two – Michele Smith
Preheat oven to 350. Line cookie sheets with parchment paper. In medium bowl, combine 1 cup mini semi-sweet chocolate chips, 1 cup salted cashews, chopped and 1 cup sifted powdered sugar. Add 1 large egg white; mix well. Drop batter by teaspoonfuls 2 inches apart on prepared cookie sheets. Bake 11-14 minutes or until edges are light golden brown. Let cookies stand on cookie sheets 3 minutes before removing to wire racks. Yield: 3 dozen.
Orange Toast (02/26/19) In a small bowl, combine 1/2 Cup butter or margarine, softened, 1/2 Cup confectioners sugar and 2 teaspoons grated orange peel. Mix well. Spread on both sides of about 18 pieces of thinly sliced bread. Bake at 350 degrees for 8 to 10 minutes. Turn slices over, bake 7 minutes longer (watch carefully). Makes about 3 dozen.
Layered Brownies (02/25/19) In a mixing bowl, combine 1 package 18-1/4 oz chocolate cake mix, 1 Cup chopped nuts, 1/3 Cup vegetable oil, and 1 egg. Mix until crumbly. Set aside 1-1/2 Cups for topping. Press remaining crumb mixture into greased 13 X 9″ pan. In a saucepan, combine: a 14 oz can sweetened condensed milk, 1 Cup semi sweet chocolate chips, and 1/8 teaspoon salt. Cook and stir over low heat until chips are melted. Stir in 1 teaspoon vanilla. Spread evenly over prepared pan. Sprinkle with remaining crumb mixture. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the middle comes out clean. Cool before cutting.
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Pecan Lemon Bars (2/22/19) Cut 1 tube (18 oz.) refrigerated sugar cookie dough into 1/2 inch slices and press into a ungreased 13 by 9 baking pan Sprinkle with 1/2 cup finely chopped pecans. Press firmly into the crust. Bake at 375 degrees for 10-12 minutes or till light brown. In a bowl combine: 1/3 cup corn syrup, 1/4 cup lemon juice, 1 egg beaten, 1 Tablespoon butter or margarine , melted, and 1 Tablespoon grated peel. Combine 1/2 cup sugar and 5 teaspoons flour. Combine sugar-flour mixture and another 1/2 cup chopped pecans and stir into lemon mixture until blended. Pour over the crust. Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack. Dust with confectioners sugar.
Mariachi Chicken (2/21/19) In a large re-sealable plastic bag, combine 1-1/4 cup crushed tortilla chips and 1 pkg. (1 oz.) taco seasoning. Dampen boneless chicken breasts or chicken drummettes and shake to coat with chips. Arrange in greased shallow baking pan. Bake, uncovered, in preheated 350 degrees oven for 40 to 45 minutes until chicken is thoroughly cooked. Serve with salsa and sour cream.
Weekend Brunch Casserole (2/20/19) Crumble 1 pound pork sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Line the bottom of a greased 13 by 9 baking dish with crescent roll dough, firming pressing perforations to seal. sprinkle with sausage and 8 ozs. mozzarella cheese. In a medium bowl combine until blended: 4 eggs beaten, 3/4 cup milk, salt and pepper. Pour over sausage. Bake at 425 degrees for 15 minutes or till set. Let stand 5 minutes before cutting into squares. Serve hot and refrigerate leftovers.
Chocolate Nut Bars (2/19/19) In a mixing bowl combine: 1-3/4 cups graham cracker crumbs and 1/2 cup (1 stick) butter or margarine melted. Press firmly on bottom on ungreased 9 by 13 pan. Bake 8 minutes at 375 degrees. In a small saucepan melt a 14 oz. Eagle Brand sweetened Condensed milk and 1 cup semi-sweet chocolate chips, 1 teaspoon vanilla. Spread chocolate mixture over prepared crust. Top with another 1 cup chocolate chips and 1 cup chopped nuts. Press down firmly and bake at 350 degrees 25-30 minutes. Cool, Chill, cut into bars. Store loosely covered at room temperature.
Warm Your Soul Soup (2/18/19) Combine three 15 oz. cans chicken broth, 10 oz. can Italian stewed Tomatoes with liquid, 1/2 cup chopped onion. 3/4 cup chopped celery in a large soup pot. Boil and simmer until onion and celery are almost done. Add 1/2 of a 12 oz. box of fettuccine and cook until firm but tender. Season with salt and tender.
Chicken Nugget Casserole (2/15/19) 13- 1/2 package frozen chicken nuggets or chicken strips. Place nuggets in 11 by 7 greased baking dish. Sprinkle with 1/3 cup Parmesan cheese. Top with 26 oz. can spaghetti sauce or your own spaghetti sauce mixed with 1 teaspoon Italian seasoning. Top with 1 cup Mozzarella cheese. Cover and bake at 350 degrees for 30-35 minutes or till chicken is heated through and cheese is melted.
Root Beer Float Cake (2/14/19) In a mixing bowl combine 1 package of dry white cake mix, 1-1/4 cups root beer, 1/4 cup vegetable oil 2 eggs. Beat on low speed 2 minutes or stir by hand 3 minutes. Pour into a greased 13 by 9 baking pan. Bake at 350 degrees for 30-35 minutes (check earlier because some found it took only 25 degrees.) Check until toothpick comes out clean. Cool completely. In a mixing bowl combine 1 envelop whipped topping mix and 1/2 cup root beer. Beat until small peaks and frost the cake.
Beef and Cheese Macaroni (2/13/19) In a skillet cook 1/2 pound ground beef until no longer pink. Meanwhile in a sauce pan cook 7 oz. package macaroni according to package directions. Drain and set aside. Drain and set aside. In the same pan melt 2 Tablespoons butter or margarine. Add 1 cup processed American cheese. 1/4 cup milk and 1/4 teaspoon salt. Cook and stir until cheese is melted. Drain beef, stir beef and macaroni into cheese sauce. Yield, 4-6 servings.
Saucy Apple Pork Chops (2/12/19) In a bowl, Combine 2 cups applesauce, 1/3 cup sugar, 2 Tablespoons soy sauce, 1 garlic clove, minced and 1/4 teaspoon ginger. Mix well and pour into greased 13 by 9 pan, if you are using less than 6 pork chops, put in 9 by 9 pan. In a skillet brown 6 boneless pork loin chops in a little butter. Place over applesauce mixture. Bake, uncovered at 325 degrees for 30 minutes or until meat is tender. I turned mine in the sauce half way through.
Praline Biscuits (2/11/19) Grease 12 muffin cups. In each muffin cup place 2 teaspoons melted butter, 2 teaspoons brown sugar and 3 pecan halves and a dash of cinnamon. In a bowl combine 2 cup biscuit mix 1/3 cup applesauce and 1/3 cup milk and stir until just moistened. Spoon into muffin cups. Bake at 450 degrees (or a little lower for 10 minutes. Immediately invert onto a serving platter and serve warm.
Curly Noodle Pork Supper (2/8/19) In a large skillet, cook 1 pound pork cut into 1/4 inch strips. Cook pork, 1 medium, sweet red pepper, cut into 1 inch pieces, 1 cup broccoli florets and 4 green onions, in oil until meat is no longer pink. Add 1-1/2 cups water, two 3 oz. each Ramen noodles with contents of seasoning packets and 1 Tablespoon soy sauce. Bring to a boil, reduce heat and cook until noodles are tender.
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Barbecued Beef Patties (2/7/19) In a bowl combine: 1 egg, 1/4 cup barbecue sauce, 3/4 cup crushed cornflake crumbs and salt. Mix well and shape into four oval patties, Placed in a greased 11 by 7 baking dish and spread with 1/4 cup barbecue sauce. Bake, uncovered at 375 degrees for 25-30 minutes or till meat is no longer pink and a meat thermometer reads 160 degrees. Drain well.
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Pineapple Fluff Pie (2/6/19) In a bowl combine: 20 oz. can unsweetened crushed pineapple, well drained, 1 pkg. (3.4 oz.) instant lemon pudding mix. Stir until thickened. Fold in 8 oz. Frozen whipped topping, thawed. Spoon into 9 inch graham cracker pie crust. Refrigerate until serving.
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Butter Crunch Pudding (2/5/19) In a bowl, combine 1 cup flour, ½ cup flaked coconut , 1/4 cup packed brown sugar and cut in 1/2 cup cold butter till crumble. Spread in a cooking sheet or pan and Bake at 375 degrees for 15 minutes, stirring once. Cool slightly. Meanwhile in a mixing bowl beat 2 cups cold milk with one 3.4 oz. instant lemon pudding mix (or flavor of your choice) for 1 minute or until slightly thickened. Chill for 5 minutes. Spoon 1/2 crumbs into 4 bowls. Top with pudding and sprinkle with remaining crumbs.
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Vegetable Noodle Soup (2/4/19) In a large saucepan bring 3-1/2 cups milk to a boil. Stir in 16 oz. package frozen California blend vegetables and return to a boil. Reduce heat. Cover and simmer for 6 minutes. Stir in 1/2 cup cubed process American cheese and 1 envelope chicken noodle soup mix. Return to a boil, reduce heat and simmer uncovered for 5-7 minutes or until noodles are tender and cheese is melted, stirring occasionally.
Cabbage and Ground Beef Casserole (2/1/1) Chop 1 medium head cabbage,. Spray a baking dish and put in a thin layer of cabbage. Brown 1 pound ground beef, 1 small onion diced, 1/4 cup celery diced dash of salt and 1/2 cup raw rice. Put into the baking dish. Heat 1 can tomato soup, 2 soup cans of water, 8 oz. can tomato sauce and 3 bouillon cubes. Put the remainder of cabbage on top and pour soup mixture over the top of cabbage. Cover and bake at 350 degrees about 1 hour.
JANUARY
Cherry Pie Filling Bars (1/31/19) In a large bowl mix together: 1 can cherry pie filling, 2 cups flour, 1 cup sugar, 1-1/2 teaspoons baking soda, 1/2 teaspoon salt, 2 eggs beaten, 2/3 cup cooking oil, and 1 teaspoon vanilla. Beat until well mixed. Place in greased jelly roll pan. Sprinkle with chopped nuts and some brown sugar. Bake at 350 degrees for 35 minutes or till done.
Beef Parmesan (1/30/19) Tenderize 1-2 pound round steak and cut into 3 inch pieces. Heat cooking oil in large skillet. Mix 1 cup flour and 1 cup Parmesan cheese and bread the steak into the flour, and brown in the oil. After all the steak is browned and removed from the skillet add to the skillet 1 large onion, 1 can tomato sauce, 3 teaspoons oregano, 1 teaspoon Italian seasoning. Heat until onions are tender. Place the browned steak in a 9 by 13 pan. Cover the steak with 4 cups shredded Mozzarella cheese cheese. Pour the Tomato mixture over all. Bake at 350 degrees for 1 hour. Serve over cooked fettuccine. Bake at 350 degrees for 1 hour.
Olive Spread (1/29/19) mix 8 oz. pkg. cream cheese, softened with 1/2 cup mayonnaise and 2-3 Tablespoons liquid from a bottle of olives, add 1 cup chopped green salad olives, 1/2 cup chopped pecans and dash of pepper. Mix well. Keeps well in refrigerator for a week. Serve on crackers.
Chicken Pot Pie (1/28/19) In a large saucepan combine 16 oz package California Blend vegetables, 2 cups cubed, cooked chicken, 1 can condensed cream of potato soup and 1 cup milk, bring to a boil. Remove from the heat. Stir in 1 cup shredded cheddar cheese 1 can (2.8 oz.) French fried onions and seasoned salt. Transfer to a greased shallow 2 qt. baking dish. Unroll 8 oz. tube refrigerated crescent roll. Separate into two rectangles. Seal perforations, cut into strips and place over the pi chicken mixture. Bake uncovered at 375 degrees for 35-40 minutes or till golden brown.
Easy Cake Mix Bars (1/25/19) Preheat oven to 350 degrees. In a large bowl, combine 1 yellow cake mix, 1 egg, 1/2 cup 2 percent milk and 1//3 cup canola oil. Mixture will be thick. Stir in 1 cup white baking chips (or whatever kid you want) and 1/3 cup sprinkles (like you may have used o Christmas cookies. Spread into a greased 15 by 10 baking pan. Bake 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely in pan on wire rack and cut into bars.
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Spice Cake Bars with Salted Caramel Icing (1/24/19) Preheat oven to 350 degrees. Grease a 13 by 9 inch baking pan. In a large bowl combine : 1 package spice cake mix, regular size, 3/4 cup butter, melted, 1/3 cup EVAPORATED milk NOT sweetened condensed, 1 egg. Beat. Batter will be thick. Transfer to prepared pan. Bake 15- 20 minutes or till a toothpick comes out clean. Cool on wire rack. FROSTING: In a large saucepan, combine 1/3 cup brown sugar, 1/3 cup evaporated milk, 1/4 cup cubed butter over medium heat and bring to a boil, stirring occasionally. Reduce heat and simmer, uncovered 3 minutes. Remove from heat and stir in 2 cups confectioners’ sugar and 1 teaspoon vanilla. Immediately spread over cake. Sprinkle with dash or sea salt (optional). Cool completely and cut into bars.
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Dutch Potatoes (1/23/19) Place 2 cups cubed peeled potatoes and 1 cup sliced carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat. Cover and cook for 10- 15 minutes or until tender. Meanwhile sauté 1/4 cup chopped onion in 2 teaspoons butter in a small skillet for 8-10 minutes or until golden brown. Drain potatoes and carrots and mash them. Beat in the onion, 1/4 cup sour cream and 1/4 teaspoon salt. Sprinkle with chives.
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Blueberry Angel Dessert (1/22/19) In a large bowl, beat 8 oz. cream cheese softened and 1 cup confectioners sugar until smooth. Fold in 8 oz. carton whipped topping, thawed, and 1 prepared angel food cake (8-10 oz., cut into 1 inch cubes. Spread evenly into an ungreased 13 by 9 dish. Top with 2 cans (21 oz.) each blueberry or other kind, pie filling. Refrigerate, covered, for at least 2 hours before serving.
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Orange Rice (1/21/19) Coat a large skillet with cooking spray and place over medium heat until hot. Add 1 cup uncooked regular rice, 3/4 cup chopped celery, 1 Tablespoon chopped onion and cook, stirring occasionally, until rice is lightly browned. Add: 2 teaspoons grated orange rind, 2 cups unsweetened orange juice and 1/2 teaspoon salt. Bring to a boil and as soon as it boils, pour mixture into a 1- 1/2 quart casserole. Cover and bake at 350 degrees for 25-30 minutes or until done. Seven servings
Raspberry Glazed Wings (1/18/19) In a saucepan, combine 3/4 cup seedless raspberry jam 1/4 cup cider vinegar, 1/4 cup soy sauce, 3 garlic cloves, minced and 1 teaspoon pepper. Bring to a boil; boil for 1 minute. Cut 16 whole chicken wings into three sections, discard wing tips. Place wings in large bowl, as raspberry mixture and toss to coat. Cover and refrigerate for four hours. Line a 15 by 10 inch baking pan with foil and heavily grease the foil. Using a slotted spoon to reserve the marinade, place wings in pan. Bake at 375 degrees for 30 minutes, turning once. Meanwhile in a saucepan bring marinade to a rolling boil, boil for one minute. Reduce heat and simmer, uncovered for 10-`5 minutes or till thickened. Brush over wings. Bake 20-25 longer, turning and basting once, or till chicken juices run clean.
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Butterscotch Pecan Slices (1/17/19) In a mixing bowl, cream 6 Tablespoons butter or margarine, softened and 2/3 cup packed brown sugar. Beat in 1 egg and 1/2 teaspoon vanilla. Combine 1-1/4 cups flour 1/2 teaspoon baking powder and 1/4 teaspoon salt and gradually add to the creamed mixture. Stir in 1/2 cup finely chopped pecans. Shape into two- 7 inch rolls. Wrap each into plastic wrap. Refrigerate for two hours or till firm. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets. Sprinkle with finely chopped pecans. Press gently. Bake at 350 degrees for 10-12 minutes or till edges begin to brown.
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Sausage-Rice Casserole (1/16/19) Spread 1 cup uncooked regular rice evenly in a lightly greased 3 qt. casserole. Spoon 2 cups scraped chopped carrots, large onion, chopped, and 1/2 cup chopped green pepper and 1 cup chopped celery over the rice. Pour 14-1/2 oz. can chicken broth and 1/4 cup water over vegetables. Cook 1 pound bulk sausage until browned. Drain well. Cover and bake at 350 degrees for 30 minutes. Remove from the oven and stir well. Cover and bake an additional 30 minutes. 8-10 servings.
Orange Glazed Apples (1/15/19) Place two (20 oz.) cans sliced apples into a 1-1/2 oz. baking dish. Set aside. Melt 1/4 cup butter or margarine in a small saucepan. Stir in 1-1/2 cups sugar, 2 Tablespoons grated orange rind 1/2 cup orange juice and 1/4 cup flour and cook over medium heat until it thickens, stirring occasionally. Pour over the apples and bake at 375 degrees for 30 minutes Garnish with whipped cream. If desired serve warm.
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Open Face Chili Burgers (1/14/19) Brown 1-1/2 pounds ground beef and 1/2 cup chopped onions in a large skillet. Drain well. Stir in 8 oz. can tomato sauce, 1-1/4 oz. size package taco seasoning mix and simmer 5 minutes. Split and toast 6 hamburger buns and spread with the meat mixture. Place tomato slice on each sandwich and sprinkle with 1 cup shredded Cheddar cheese. Bake at 400 degrees for 4 minutes or till cheese melts. Top with lettuce, olives, onions, and chilies or whatever you want. 12 servings.
Peanut Butter Pancakes (1/11/19) In a bowl combine 1 cup pancake mix and 2 Tablespoons sugar. In a small bowl beat 1 egg and 1/3 cup Peanut butter, add 5 oz. can evaporated milk and 1/3 cup water. Stir in dry ingredients just till moistened. Pour batter by 1/4 cupfuls to lightly greased medium hot griddle and make the same way as regular pancakes.
Crustless Brownie Pie (1/10/19) Combine: 1 cup sugar, 1/2 cup flour, 1/4 cup cocoa, 1/2 cup butter or margarine, softened, 2 eggs, 1 teaspoon vanilla, and pinch of salt. Beat 4 minutes at medium speed of electric mixture. Stir in 1/2 cup pecans or walnuts. Spread batter evenly in a buttered 9 inch pie pan. Bake at 325 degrees for 35 to 40 minutes or till wooden pick inserted in the center comes out clean. (Pie will puff, then fall slightly. Serve with whipped cream or ice cream.
Pineapple Chicken Bake (1/9/19) Brush 2 whole chicken breasts with 2 Tablespoons butter or margarine, melted. Sprinkle with salt and pepper. Place chicken in a 12 by 8 by 2 inch baking dish. Bake, uncovered at 375 degrees for 30 minutes. Combine 1/2 cup brown sugar, 8 oz. can crushed pineapple, drained, 1/4 cup lemon juice, 2 Tablespoons prepared mustard, 1 teaspoon Worcestershire sauce and a dash of soy sauce. Stir well. Spoon over the chicken and bake another 20 minutes, basting occasionally. Serve over rice.
Baked Ham or SPAM and Apples (1/7/19) Combine 3 cups SPAM or cooked ham, 3 cooking apples, unpeeled and cut into wedges, 1/2 cup brown sugar, 2 Tablespoons flour, 2 Tablespoons lemon juice, 1-2 Tablespoons prepared mustard, 1 teaspoon grated orange rind mixing well. Spoon mixture into a 2 qt. casserole and cover with heavy duty plastic wrap. Microwave at high for 7-9 minutes or until apples are tender, stirring mixture after 4 minutes. You can sprinkle some parsley over top if desired.
Zesty Cheese Spread (1/4/19) Combine: 2-1/2 cups shredded sharp Cheddar cheese, 2/3 cup mayonnaise, 2-1/2 teaspoons lemon juice, and 1 teaspoon minced onion, 2 Tablespoons prepared mustard 2 teaspoons chopped pimientos, drained and dash of pepper. Mix well. Spoon into covered container and chill at least 1 hour or till ready to use.
Wild Rice Casserole (1/3/19) Spray a medium skillet with cooking spray. Place over medium heat until hot. Add a 6 oz. Package of long grain and wild rice mix and cook until lightly browned, stirring constantly. Stir in 6 green onions, chopped, 8 medium mushrooms, sliced, 2 cups chicken broth, and 8 oz. can sliced water chestnuts. Spoon mixture into a 1-3/4 quart casserole. Cover and bake at 350 degrees for 1 hour or until rice is done.
Crockpot Goulash (1/2/18) Brown 2 pounds ground beef, 1 ½ medium onions diced and 3 cloves garlic until no pink remains. Drain any fat. Add ground beef mixture to CrockPot. Add 1 green pepper diced, 6 ounce can tomato paste, ½ cup water, 24 ounce pasta sauce (jarred or canned) 28 ounce can diced tomatoes (do not drain) 2 tablespoons Worcestershire sauce, 8 ounce canned mushrooms (not drained) 1 Tablespoon Italian season, ½ teaspoon seasoning salt, or to taste. Cook on High for 2 hours or low for 4-5 hours. Prepare 3 cup pasta shells al dente according to package directions. Drain well and stir into meat sauce. Cover and cook an additional 10 minutes to heat through. This recipe creates a thick goulash, if you prefer your goulash to be thinner, increase the water to 1.5 or 2 cups.