Banana Bread

1/2 c margarine
1 c sugar
2 eggs
2 bananas, mashed
1 tsp lemon juice
2 c flour
3 t baking powder
1/2 t salt
Finely chopped pecans
Cinnamon Sugar

Heat oven to 375 (350 for dark pans.)  Cream margarine and sugar.  Add eggs and beat until light.  Mash bananas with lemon juice. Blend into creamed mixture.  Add flour, powder and salt.  Stir until blended.  Grease a large loaf pan.  Sprinkle all sides and bottom with cinnamon sugar.  Pour batter into pan.  Top with cinnamon sugar and nuts. 

Bake 50-60 minutes or until toothpick comes out clean.  (Makes one 8x4 loaf or three medium-minis.  45 minutes for smaller loaves.)

To Die-For Blueberry Muffins

1 cup +2 T all-purpose flour
1/2 cup oat flour (blend oats until fine)
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3-1/2 cup milk
1 cup fresh or frozen blueberries (tossed with 1 additional T flour)
1/3 cup brown sugar
2 T flour
1 T margarine, cubed
1/8 teaspoon ground cinnamon
1/4 cup chopped pecans

Preheat oven to 400 degrees F (375 if using dark pans.) Line muffin cups with paper liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup
measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in
blueberries.  Fill muffin cups almost to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/3 cup brown sugar, 2 T flour, 1 T margarine, and 1/8 teaspoon cinnamon. Mix with fork or fingers until thoroughly combined.  Toss with pecans. 
Sprinkle mixture over muffins before baking. (This makes enough for 2 batches—just save the
rest in a Ziploc in the fridge for the next batch of muffins.  Tastes great on banana oat muffins
too.)

Bake for 20 to 25 minutes in the preheated oven, or until done.

Banana Oat Muffins

1 1/2 cups flour (can use 1/2 c wheat, or more as desired)
1 c rolled oats (I use quick or regular)
1/2 c white sugar
2 t baking powder
1 t baking soda
1/2 t salt
1 egg
3/4 c milk
1/3 c vegetable oil
1/2 t vanilla
1 c mashed bananas

Crumb topping: 1/2 c sugar, 1/3 c flour, 1 1/2 t cinnamon, 2 T butter.  Combine
dry ingredients; grate cold butter into the same bowl.  Mix with fingers until crumbly.  Makes enough for 24 muffins; keep leftovers in the fridge in a Ziploc bag until you make muffins again.  Can add nuts if desired.  Pecans are divine.Combine flour, oats, sugar, b. powder, b. soda, and salt.  Set aside.  In large bowl, combine milk, oil, and vanilla.  Add mashed banana and combine.  Stir
in flour mixture until moistened.  Line 9-12 (I like full muffins!) muffin tins with baking cups.  Divide batter evenly, filling empty cups with water for even baking.  Sprinkle with crumb topping, if desired.  Bake at 400 (375 for dark pans) for 18-20 minutes or until tops spring back when touched. 

Tip: My kids don’t like banana chunks in their muffins, so now I blend the bananas with the liquid ingredients before combining them with the dry ingredients.  Makes great easy muffins!

Cheese Ball

3   8 ounce cream cheese at room temperature
1   5 oz bottle Kraft Old English cheese spread (found in the cracker section)
2 cups finely grated mild or medium cheddar cheese
2 T. butter softened
1/4 tsp garlic powder
1/4 tsp onion salt or onion powder
1 tsp worchestershire sauce
1/2-3/4 cup finely chopped nuts (Rae like pecans)

Mix all ingredients except nuts together.  I use my bare hands to ensure that it is mixed well.  Separate into 2 large balls or 3 medium.  Roll in nuts.  Serve with a variety of crackers. 

Layered Raspberry Jello

This is Rae's version of Mom's jello (a favorite of Ben)

2 cups boiling water
1 small package strawberry jello (4 serving size)
1 small package raspberry jello (4 serving size)
1 16 oz container frozen sweetened strawberries
1 12 oz container cool whip
fresh raspberries
toasted pecans, optional

Dissolve jello in boiling water.  Combine in blender with frozen strawberries.  Blend thoroughly. Pour into 9x13 dish.  Refrigerate until set (it will form two layers).  Spread cool whip over jello
and decorate with fresh raspberries.  Sprinkle with pecans if desired.  (To toast pecans, spread in
single layer on cookie sheet.  Bake at 350 for about 10 minutes—until you smell them. Remove
and cool. Break into pieces.)

Lasagna

lasagna noodles (uncooked)
2-3 cups mozzarella cheese (or Italian cheese blend)
½ lb hamburger
1 26 oz jar spaghetti sauce
24 oz cottage cheese
2 eggs
parsley
1/3 cup Parmesan cheese

Brown hamburger.  Salt and pepper to taste.  Add spaghetti sauce. 

In a medium bowl, combine cottage cheese, eggs, parsley and 1/3 cup Parmesan cheese.

Spray 9x13 pan with PAM. Spread a little sauce on the bottom.

Layer:     3-4 lasagna noodles (to cover bottom of pan)
    half of cottage cheese mixture
    half of mozzarella cheese
    half of meat/sauce mixture

Repeat.
Spread a little more cheese on top.

Cover tightly with foil.
Bake at 350 one hour.  Test for noodle done-ness with a clean butter knife. Let stand 10 minutes. Ideas to serve with: Garlic Bread or bread sticks, green salad, and garden green beans.

For easy garlic bread: Slice Italian bread down the middle the long way.  Spread with butter and sprinkle with Garlic Seasoning (we like Johnny's Garlic Spread at Costco). Sprinkle with a little cheese if you like.  Bake at 400 about 10 minutes, broiling at the end to desired brownness.

Homemade Macaroni and Cheese

1 lb macaroni noodles or small shells (a favorite with the kids)
2-3 cups cheeses (we like Tillamook Vintage White Cheddar mixed with their Sharp Cheddar)
1/2 cup butter
3/4 cup flour
3 cups milk
salt and pepper

Cook noodles according to package directions.
Meanwhile, heat butter over medium low heat until melted.  Add flour and 1 tsp salt, stirring with whisk until smooth. Gradually add milk, stirring until smooth.  Return to heat and stir (mostly constantly) until thickened.  Remove from heat and stir in cheese until melted.  Pour over cooked noodles; stir to coat.  Add salt and pepper to taste.  I like Lawry's seasoned pepper. Serve hot with broccoli and cauliflower on the side.

French Dip Sandwiches and Roasted Red Potatoes

French Dip Sandwiches
Easy and delicious!

4 lbs chuck roast

1 beef bouillon cube
2 1/2 cups water, divided
1/4 cup soy sauce
1 bay leaf
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
1/2 tsp garlic powder
12 french rolls, split

Spray slow-cooker with PAM and place roast inside.  Dissolve bouillon cube in 1/2 cup water by heating 30 seconds in microwave together and stirring.  Combine with remaining water, soy sauce, and herbs.  Pour over roast.  Cook on low about 7 hours, until tender and falling apart. 

Remove roast.  Shred.  Reserve drippings. Divide among individual ramekins. (If there is not enough broth, you can add more water or beef broth to dilute or extend it, depending on how strong the flavor is.)

Place shredded meat on rolls, and serve with reserved broth for dipping.

Roasted Red Potatoes
5-8 red potatoes, cleaned
Olive Oil
Sea Salt and Pepper

Preheat oven to 425. Cut potatoes into bite-size chunks, evenly sized.  Toss with enough olive oil to lightly coat potatoes. Spread a little olive oil on the bottom of a rimmed cookie sheet.  Place potatoes in single layer, cut side down.  Sprinkle with sea salt and a little pepper. Cover with foil.  Bake 20 minutes. Remove foil and bake 10-15 more minutes.  Turn potatoes so another cut side is down.  You'll need a thin spatula to do this, as the side that has been down will be crisp and may need coaxing to turn.  Return to oven for 5-10 minutes until potatoes are crisped on all sides.  My kids love these with ketchup or ranch.  For added flavor, try tossing garlic and/or rosemary with the potatoes.

Served with green salad, peas and carrots, and watermelon chunks with strawberries.

Grilled Salmon Marinade

3/4 tsp dried dill weed
1/2 tsp lemon-pepper seasoning
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup brown sugar
3 TBSP chicken broth
2 TBSP canola oil
3 TBPS soy sauce
1 TBSP snipped chives

Combine ingredients with salmon pieces in resealable bag.  Marinate 30 minutes before grilling.  YUM!

Served with fresh homemade bread, green salad, broccoli, roasted red potatoes, and fresh cherries. 

Beef Stew

We don't have this often, but it's a hit when we do!

Dredge 1 lb stew meat (fat removed, cut in bite sized-chunks) in 1/2 cup whole wheat flour with salt and pepper.

Melt 1/4 cup shortening in large soup pan over medium high heat.  Add meat, and brown.

Add 6 cups water, 3 beef bullion cubes, and 1 TBSP dried onion flakes (or a whole onion, quartered.)

Bring to boil.  Reduce heat and simmer 2-3 hours, until meat is tender. 

Add vegetables: 2 potatoes, peeled and diced, 2 carrots sliced, 1 celery rib sliced, 1 clove garlic minced.  Cook until vegetables are tender.  Thicken with flour mixed with water to desired consistency.  Add salt and pepper to taste.

French Toast

You can do this with all kinds of bread--we especially like French Bread (on special occasions) and our homemade bread made with oats, wheat, and white bread flour. (recipe here)

Beat eggs with a little milk or cream.  Pour into pie plate.
Heat griddle to 350 and spread enough butter around to coat the pan. 
Butter bread on both sides.  Dip into egg mixture and place directly on griddle.  Cook until browned on one side; flip and cook until browned on the other side.

Serve hot with your choice of toppings.  Favorites in our family are cinnamon sugar, regular syrup, and now buttermilk syrup, jam, fresh fruit. 

We always beat enough eggs (about a dozen) so that we'll have leftovers and can cook them up with salt and pepper as scrambled eggs at the end. 

Chicken Alberghetti

A friend brought this to me after one of my babies was born. I  loved it!  Tonight, I used my cast iron skillet to brown the chicken, then poured heated sauce around it, covered it and stuck it right in the oven.  It cooked faster (30 minutes total in the oven), and clean up was easy!

26 oz can of Spaghetti sauce

1/2 cup half n half

3-4 pieces of white bread, broken in pieces

1 egg, beaten

4 chicken breasts (sliced in half if large)

1/2 cup shredded mozzarella 

1/4 cup shredded swiss cheese (optional)

1/2 cup grated parmesan

Dilute spaghetti sauce with half n half and pour in 9x13 dish. Place bread in blender. Blend until in crumbs. Place crumbs in shallow dish. Dip chicken in egg, then in crumbs. Brown chicken in oil over medium high heat.

Nestle chicken in sauce and top each piece with cheeses. Bake at 300 degress for 30 minutes covered, 15 minutes uncovered. Serve with spaghetti noodles. 

Served with green salad and breadsticks.

Flavorful Steak Marinade

This is one of our favorite ways to cook steak.

1/4 cup soy sauce
1/4 cup olive oil
2 cloves garlic, minced
2 TBSP water
ground black pepper to taste

Combine all ingredients with steaks in resealable plastic bag and marinate for several hours.  Grill to desired doneness.

Served with: steamed broccoli, garlic mashed potatoes, bread, and Chocolate Majesty

Pear-Lime Jello 'Salad'

For Mother's Day, Andy made an amazing meal of grilled tenderloin steaks, roasted red potatoes, chopped veggie salad, and pear-lime jello 'salad'.  I put the 'salad' in quotes, because it's not really one of those healthy salads. . . more like a dessert, but delightful!  I can't imagine how someone came up with it, because it is really an odd conglomeration of ingredients, but it tastes great--my family devoured it.

1 pkg lime jello (small)
1 can pears (15 oz)
4 oz cream cheese (I use Neufchatel)
8 oz cool whip

Drain juice from pears and add water to make 1 cup.  Boil water/juice and add jello, stirring until dissolved.  Set aside in fridge until slightly thickened.

Blend pears, cream cheese, and jello.  Fold in cool whip.  Spread in square pan (8x8 or 9x9) and chill until firm.

Crepes

This is my children's favorite and most requested 'special day' breakfast.  We do this on birthdays, for rewards, etc.  I have figured out how to cook them on the griddle as well. . . it's a bit tricky, but I can now pour three crepe portions on the big family griddle, pick it up and turn it to spread the batter and effectively cook four (including the crepe pan on the stove) crepes at a time!  Until I figured this out, this was not a very practical breakfast for our large family!

Heat skillet over medium high heat.  Melt a little butter in the pan, and coat the pan, including up the sides a little. (I also heat and spread butter on the griddle.)

Combine in blender:
1 1/2 cups flour
1 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk

1/2 tsp vanilla
2 eggs
extra butter for skillet

Blend until smooth.
Pour by 1/4 cupfuls onto hot buttered skillet (griddle).  (I used a stick of butter and rub it over the skillet and griddle before each batch.)  Rotate skillet until batter spreads very thinly all around.  Cook until light brown on the bottom.  Use a rubber scraper to help you lift the edge.  Turn over and cook briefly on the other side. Serve immediately.

Fill with your choice--fruit, cream, applesacue, jam, etc.  Sprinkle with powdered sugar if desired.  My kids' favorite is Reddi-whip and cinnamon sugar.  I like canned peaches and whipped cream.

Simple Ham and Bean Soup

This was great with leftover Easter Ham.  I'm sure you could use different kinds of beans with good results.

Place in large pot:
1 cup black beans
1 cup pinto beans

Cover with an inch of water.  Bring to boil.  Turn off burner and let stand one hour.
Pour off water and rinse beans.  Cover with an inch of new water.  Cover, bring to a boil, and cook 30 minutes.
Uncover and add ham bone.  Cover and cook another 30 minutes.

Uncover and add:
1 TBS chicken bullion
1 cup carrot chunks
1 stalk of celery chopped
1 cup chopped onion
1 tsp minced garlic
2 bay leaves
1/2 tsp ground mustard

Simmer uncovered about 30 more minutes, until beans and veggies are desired tenderness.  Check often to make sure there is enough water to cover.


Remove ham bone and bay leaves.  Add 1-2 cups chopped ham.  Return to simmer and heat throughout.

Season with salt and pepper to taste.

My soup was a nice thickness--you can adjust to your liking by adding broth or water if you like it soupier, or by adding cornstarch mixed with water to thicken it if desired.

Served with: Homemade Whole Wheat Bread and green salad

Cornbread

2 cups bisquick (I use Jiffy)

1/2 c cornmeal

1 tsp baking powder

1/2 c sugar

1 c milk

2 eggs

1 cube butter, melted

Stir all ingredients together, adding butter last. 

Pour into 8 or 9 inch square pan and bake at 350 for 30-35 minutes.

Rice Pilaf

Rice Pilaf
1 cup rice
3 Tbsp olive oil
2 cups chicken broth
1 carrot
1/2 tsp. dried onion flakes
1 tsp. dried parsley
dash of garlic powder
dash of time.
1/2 cup frozen peas.

In saucepan, sautee 1 cup rice in 3 Tbsp olive oil.  Add 2 cups chicken broth, 1 grated carrot, 1/2 tsp dried onion flakes, 1 tsp dried parsley, and a dash of garlic powder and dried thyme.  Bring to boil.  Cover and reduce heat to simmer 15 minutes.  Add 1/2 cup frozen peas.  Return cover and let stand 5 minutes.  Mix together. 

Easy Chicken Cordon Bleu

If you're looking for an exactly measured recipe, this isn't for you.  It's just a throw together, but it's yummy.  I cut my chicken breasts and ham slices in half to make smaller portion sizes.

chicken breasts, pounded to even thickness
slices of deli ham
swiss cheese
cornflake crumbs, bread crumbs
Good Season's Italian Dressing mix
egg
oil for browning

1 can cream of chicken soup
1/4 cup sour cream
milk

Place in each chicken piece: one slice of ham, one slice of cheese.  Roll up, securing with a toothpick or two.  Dip in egg, then in mixture of crumbs with italian dressing mix (use as much or little as you like.)

Heat oil in skillet over medium high heat.  Brown chicken on all sides.  Place on greased baking sheet.  Bake at 350 for 20-30 minutes, or until chicken is cooked through (this depends on the size you make them. . . I do them small, so they cook fast.)

Heat together chicken soup, sour cream, and milk to desired consistency.  Serve chicken with gravy.

Serve with Rice Pilaf

Simple Sloppy Joes

1 1/2 lbs hamburger
1 can Chicken Gumbo Soup
Ketchup
Mustard
Hamburger buns
Salt and Pepper

Brown hamburger and cook through.  Season with salt and pepper to taste (I really like Lawry's seasoned pepper.)  Add Chicken Gumbo Soup, a squirt of mustard and enough ketchup to flavor and color the sauce to your liking (about 1/4 cup.)  Simmer until ready to eat.  Serve on hamburger buns.

Mexican Rice

3 T oil

¼ chopped onion

1 c rice

Brown together.

Add:

2 c chicken broth

1 tsp chopped garlic

1/2 tsp cumin

1/2 small can tomato sauce

Simmer on low 20 minutes. Stand 5 minutes. Fluff.

Ranchiladas

2 cups shredded, cooked chicken
3 cups shredded Mexican cheese blend  (12 oz)
1/3 cup prepared Hidden Valley Ranch salad dressing
1/3 cup sour cream
4 oz can diced green chiles
6 flour tortillas

Mix together chicken, half of cheese, salad dressing,
sour cream and green chiles.  Divide among and spoon
evenly down center of each tortilla.  Roll up
tortillas and place seam side down in a greased 11X 7”
baking pan.  Top with remaining cheese.  Cover with
foil and bake at 350o for 20 minutes.  Remove foil and
bake 10 more minutes.  Garnish with lettuce, pico do gallo,
sour cream, olives, or guacamole as desired.

Vegetable Pizza and Chicken Caesar Salad Pizza

This is always a hit.  It is so fresh tasting and delicious!

1 multigrain pizza crust (see below)

2/3 c favorite Italian dressing +1 tsp (divided)

1/2 c Parmesan or Italian blend cheeses

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

2 cups thinly sliced romaine

2 cups small broccoli florets

1 c diced peppers (red, yellow, orange, green, banana. . . etc.)

1 green onion, chopped

3 mushrooms, chopped

1 cucumber, chopped

2/3 c halved cherry or grape tomatoes

1 half avocado, diced

sliced olives (1/2 a small can, or to taste)

Combine dressing, parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.

Spread cream cheese mixture on crust. Combine romaine, broccoli, peppers, onion, mushrooms and cucumber with remaining dressing. Toss until coated. Place veggies on top of cream cheese. Toss avocado in 1 tsp dressing to preserve color. Top pizza with avocado, tomatoes and olives. Chill until ready to serve. Yields: 16 appetizer servings

This can also be made as a Chicken Salad Pizza—Cook 1 lb chicken with lemon pepper. Follow directions above, using for the vegetables: 5 c romaine, 1 diced red pepper, 3 mushrooms, 1 green onion, 1/2 cucumber, 2/3 c tomatoes. Then top pizza with chicken slices rolled in residual dressing.

Chicken Caesar Salad Pizza

1 multigrain pizza crust

1/2 c Caesar Salad dressing

1/2 c Parmesan Cheese, divided

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

5 cups thinly sliced romaine

3 chicken breasts, cooked and sliced

1/2 red pepper, chopped

Combine dressing, 1/4 cup parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.  Add half of the chicken, chopped small.  Spread over crust.  

Toss lettuce with remaining dressing mixture.  Spread over crust.  Garnish with red pepper and remaining chicken slices.  

Multigrain Pizza Crust

Combine in bowl:

1 c white flour

1 c wheat flour

1/2 quick oats

1 t sugar

1 t salt

1 T instant yeast

Mix. Add 1 c water and 2 T olive oil. Combine thoroughly. Turn onto lightly floured board and knead 6 minutes, adding white flour as needed to form soft dough. Let rest for 10 minutes, covered. Roll out to desired size. Place on baking stone sprinkled with cornmeal. Allow to rise while oven pre-heats to 425. Pierce crust with fork. Bake in 425 oven for 15 minutes. Cool on wire rack.

Lemon-herb Roast Chicken

1 roasting chicken (4-5 pounds)
2 Tbsp butter
2 tsp kosher salt (or half as much table salt)
3 garlic cloves, minced
3 fresh herb sprigs (I love thyme--rosemary or marjoram would work too.)
1 half lemon, cut into two pieces
1 Tbsp olive oil
1 onion, sliced thick
carrots, celery sticks, etc as desired (optional)
1 cup water

Heat oven to 450.
Remove giblets from cavity of chicken.
Rub chicken with butter all over.  Salt inside and out.  Put garlic, herbs, and lemon in it's cavity.

Spread olive oil in roasting pan.  Arrange onions and veggies over the bottom of pan.

Place chicken on top.  Pour in water.

Roast until cooked (about 1 1/2 hours-2 hours.)  Meat thermometer in thick part of breast should read 170 degrees.

Let stand 15 minutes.  Carve and enjoy!

Served with: Mashed potatoes and gravy from the drippings (see roast beef post below for that recipe.), carrots from the roasting pan--oh so flavorful!, green salad, and oat dinner rolls.

Almond Chicken Salad Croissants

This is so easy. I don't really measure the ingredients, but the measurements should give you a guide.  You can add more or less of anything for a combination to your liking.

3 cups cooked and seasoned chicken, diced (I used leftovers from the roasted chicken below.)
1 cup grapes, halved
1 cup pineapple tidbits
1 cup salted almonds (I chopped mine)
1 cup celery
mayonnaise
seasoning salt, pepper
lettuce

Combine first 5 ingredients.  Add mayonnaise and stir to make a dressing.  You can dilute it with milk if you like.  Season with seasoning salt and pepper to taste.  Serve on split croissants with a leaf of lettuce.

Served with potato chips, fruit slices, veggies and dip.

Seven Grain Bread

1 1/3 c warm water

1 T instant yeast

3 T dry milk powder

2 T vegetable oil

2 T honey

2 t salt

1 egg

1 c whole wheat flour

2 1/2  c bread flour

3/4 c 7grain cereal

Bread Machine:  Combine ingredients in order suggested by manufacturer in bread machine.  Select dough cycle.  When complete, shape dough into 2 round loaves.  Rise.  Bake at 375 25-30 minutes.   (Note:  I like to use hot water and let cereal soak in it first to soften.)

Bosch:  Double recipe.  Use HOT water.  Combine hot water with cereal in bosch for 10 minutes (to soften cereal).  Add milk powder, oil, honey, salt, eggs, and wheat flour.  Mix.  Add 2 c bread flour and yeast.  Mix continuously adding more flour as needed until dough pulls from edges of bowl and is not too sticky (total of about 5 cups bread flour.)  Knead 8 minutes.  Rise covered, in bowl.  Mix down and shape into round loaves (4 large).  Rise.  Bake at 375 25-30 minutes or until browned and crisp. 

Alternatively, bake about 20 minutes until lightly golden.  Cool.  Freeze for later use.  Thaw on countertop and bake at 375 an additional 15-20 minutes until browned and crisp.  Serve warm. 

Crockpot Roast with Mashed Potatoes and Gravy

3-5 pounds Beef Roast (chuck is the most fall-aparty, but we have used others as well)
1 package Onion Soup Mix
1/2 cup water

Combine in Crockpot.  Cook on low 8 hours.  Remove meat and reserve.  (I usually go through it at this point to remove bones, large chunks of fat, etc.)

Pour the drippings through a strainer.  I have one of those gravy measuring cups that pours from the bottom, so you can pour off all the juice into another pot without pouring all the fat that settles on top.  Love it!

Pour the juices into a saucepan and bring to a boil.

Meanwhile, chop 3 large, peeled, potatoes into cubes.  Cover with salted water.  Bring to a boil.  Reduce heat and simmer until soft enough to mash.  When ready, pour off water into the saucepan with the meat juices.

Melt 1/2 cup butter (or 1/4 cup butter and 1/4 cup cream) and pour into potatoes.  Using blender, combine potatoes and butter.  Add milk to desired consistency.  Add salt and pepper to taste. 

Back to the gravy--combine about 2 Tablespoons of cornstarch with enough cold water to dissolve it.  Add gradually to the boiling meat juice/potato water combination, whisking to combine.  Add enough to thicken it to your liking.  Add salt and pepper to taste.

Broiled Asparagus

Broiled Asparagus
This is my favorite way to eat asparagus, and all my kids love it! Nate and Aubrey's family all love it this way too.

Trim*, wash, and dry asparagus.  Pour a little olive oil in a large rimmed cookie sheet.  Place asparagus spears on cookie sheet and roll them around until coated in oil.  Sprinkle generously with salt and fresh ground pepper.  Broil about 5 minutes, shaking pan once for even cooking.  When asparagus is tender, it's ready.

*To trim asparagus, bend a single stem.  It will naturally break where the stem starts to get woody--discard the bottom

Brown Sugar Bacon

Bacon
Brown Sugar
Ground pepper

Heat oven to 375.

Put some brown sugar in a bag. Add a bit of ground pepper. Place bacon in the bag and coat it with the sugar mixture.

Place bacon on a rack on a foil covered cookie sheet and bake 15-25 minutes (depending on the thickness of your bacon and how you like it cooked--we cooked thick sliced bacon 25 min.)

Served with: Fried eggs, milk, fruit

Pork Sandwiches

4-5 lb pork roast (chuck or shoulder)
1 onion sliced
1 Tbsp soy sauce
1/2 cup chicken broth
4 cloves of garlic, minced
garlic salt
garlic powder
salt and pepper
For sandwiches: Sweet Baby Ray's BBQ Sauce and hamburger buns

Season roast generously with salt and pepper, garlic salt and garlic powder. Place roast in crockpot. Combine soy sauce, chicken broth, and garlic cloves. Pour over roast. Top with onion slices. Cook on low 8 hours. Remove bones, extra fat, and onions if desired. Remove and reserve drippings. Shred pork if using for sandwiches, adding drippings as desired to moisten meat. Or make gravy from drippings.

Served sandwiches with chips, veggie tray or salad, and fruit.
Serve roast with mashed potatoes and gravy from the roast, salad and rolls.

Tortellini with Fresh Tomato-Basil Sauce

1 pkg frozen cheese-filled tortellini

8-10 medium tomatoes, seeded and coarsely chopped

3 Tablespoons snipped fresh basil leaves

1 teaspoon balsamic vinegar

1/2 tsp freshly ground black pepper

1/2 tsp salt

2 Tablespoons olive oil

2 large garlic cloves, minced

3 cups fresh chopped spinach

1/2 cup grated fresh Parmesan cheese

Cook tortellini according to package directions. Drain. Meanwhile combine tomatoes, basil, vinegar,salt and pepper in medium bowl and mix gently.

Heat olive oil over medium heat in a medium skillet. Add pressed garlic and chopped spinach. Stir 1 minute or until garlic is lightly browned. Remove from heat and add to tortellini and tomato mixture. Toss gently. Sprinkle with parmesan cheese.

Serve with french bread and fruit.

Marinated Chicken

combine chicken breasts with one part soy sauce and 2 parts Italian Dressing. Marinate in ziplock bag for a few hours. Grill chicken.

Buttermilk Cornmeal Pancakes

These are a new favorite.

1 1/2 cups flour
1/2 cup cornmeal (fine or medium grind, depending on how you like your pancake texture)
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg (I use extra large)
3 Tbsp melted butter
2 cups buttermilk
1/2 tsp vanilla

Whisk together flour, sugar, baking powder, baking soda, and salt. In a separate measuring cup, whisk together buttermilk, egg, butter and vanilla. Make a well in the center of the dry ingredients and pour in the wet. Very gently whisk together until moistened. Do not over mix.

Heat griddle to 350. Cook on hot griddle in 1/4 cupfuls.

Serve with butter and syrup or jam, fruit, and milk.

Mom likes them with blueberries.

Boston Cream Pie

This is one of my favorite easy desserts.  It's even better the second day.

1 pkg instant vanilla pudding
1 cup milk
1 1/2 cups lite whipped topping
1 round yellow cake layer (8-9 inches)+
1 square unsweetened chocolate
1 TBSP butter
3/4 cup powdered sugar
2 TBSP milk

Beat pudding mix with milk for two minutes.  Stir in whipped topping.  Let stand five minutes.

Meanwhile, cut cake layer horizontally into two thin equal layers (a long serrated knife works well for this).  Spread pudding mixture on one layer and then top with the other layer (make a sandwich. . . the pudding is the filling, and the cake layers are the bread.)

Heat chocolate and butter in microwave for one minute.  Stir until chocolate is melted completely.  Add powdered sugar and milk.  Beat until smooth and spreading consistency.  Spread over top cake layer.  Refrigerate at least one hour.

+Moist Yellow Cake Rounds

1 Duncan Hines yellow cake mix
1 pkg instant vanilla pudding
4 eggs
1/3 cup oil
1 cup water

Heat oven to 350.  Spray two round cake pans (8-9 inch) with PAM and place a circle of parchment paper in the bottom of each.

Put all the ingredients in a large bowl.  Beat altogether for 2 minutes.  Pour into two round cake pans. Bake until toothpick comes out clean (28-32 minutes.)  Cool 10 minutes.  Invert onto cooling rack.  Cool completely before using for Boston Cream pie.  Use one for the recipe, wrap and freeze the other so you can make it again later!

Coconut Chocolate Chip Cookies

These are our family's favorite cookie!

Cream together:
1 c butter, softened
1 c sugar
1 c brown sugar

Add and mix:
2 eggs
2 tsp vanilla

Sift together, then add:
2 c flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt

Stir in:
2 1/2 cups oats
2 cups sweetened coconut flakes
lots of chocolate chips (I used 2 cups)

Bake at 350 about 11 minutes.

Broccoli Cheese Soup

This soup an easy one and so yummy. I used to make it with frozen broccoli for convenience, but I like the fresh much better. We like it in bread bowls.

2 T margarine
3 T flour
1/2 tsp salt
1/8 tsp pepper
2 cups milk
1 to 1 1/2 cups grated cheese
2 cubes chicken bouillon
1 1/2 cups water
1 head broccoli, cut into bite-sized pieces OR about 10 oz frozen broccoli
1 tsp dried onion flakes

In sauce pan, melt butter. Stir in flour, salt and pepper. Add milk gradually, stirring with a whisk to keep smooth. Cook until thickened, stirring often. Turn off heat. Add cheese and stir until melted. In separate pan, bring water to a boil and dissolve bouillon. Add broccoli and onions. Cook uncovered until broccoli is tender. Do not drain. Stir broccoli and broth into cheese mixture until fully combined. Serve hot. I like my soup thick, so if it isn't thick enough, I just combine a little cornstarch with water and stir it in a little at a time until it is the consistency that I like.

Italian Bread Bowls

2 1/2 cups warm water
2 tsp salt
2 Tbsp olive oil
7 cups bread flour
2 Tbsp instant yeast

Combine water, salt, oil and 3 cups flour in kitchen mixer. Mix. Add 2 more cups flour and the yeast. Mix, adding flour until dough pulls from the sides and the bottom and is not too sticky. Knead in mixer until smooth and elastic, 3-5 minutes.

Cover and rise in warm place until double. Punch down. Form into 8 round loaves. Place on greased cookie sheet. Cover and rise until double.

Preheat oven to 400 degrees. Bake about 25 minutes. Cool on wire racks. For bread bowls, cut the top 1/2 inch off and pull out the center. Fill with hot soup and enjoy immediately.

French Loaves

4 cups warm water
4 tsp salt
2 tsp sugar
4 Tbsp instant yeast
9-10 cups bread flour

cornmeal

In stand mixer (I use a Bosch), combine water, salt, sugar, and 5 cups flour.  Mix.  Add 3 cups flour and yeast.  Mix, and continue adding flour until soft dough forms and cleans sides of bowl. Knead in mixer 5 minutes.
Remove dough and cut in half.  Place each ball of dough in one of two large greased bowls and cover.  Rise in warm place until triple (at least an hour.)  Prepare two long cookie sheets with parchment paper sprinkled with a little cornmeal.  Divide each ball of dough into two pieces and shape each piece into long french loaf (about 12 inches).  Place two loaves on each cookie sheet.  Rise until double (30-60 minutes.)  Preheat oven to 450.  Sprinkle loaves with a little cornmeal and make four slits in the top of each loaf with a sharp knife.  Bake loaves for 15-20 minutes or until golden brown.  This bread freezes well--I bake it a bit less (just barely browning) if I am going to freeze it.  Thaw on the counter and crisp the room temperature loaf in a 400 degree oven for 5-10 minutes before eating, depending on how crispy you like your crust.

Fococcia Bread

1 cup warm water
2 tsp sugar
1/4 cup olive oil
3/4 tsp salt
1 pkg instant yeast
2 2/3-3 cups flour
3 T grated Parmesan cheese
1/2 tsp dried basil
1/4 tsp garlic salt
1/4 tsp garlic powder
extra olive oil

In large bowl, combine water, sugar, olive oil, and salt. Add 1 cup flour and mix well. Add another cup of flour with the yeast. Stir to combine. Continue adding flour as needed to form a soft dough.

Knead on floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled (40 min to an hour.)

Punch down dough. Place dough in greased (or parchment papered) 15x10x1 inch baking pan. Pat dough flat and let stand 5 minutes. Press dough to edges of pan. Cover and let rise 20-30 minutes.
 
Combine cheese, basil, garlic salt and garlic powder. Set aside. Heat oven to 450.

When dough has started to rise, dimple at 1-inch intervals (use end of a wooden spoon or your finger). Brush dough with olive oil and sprinkle with seasoning mixture.

Bake 12-15 minutes, or until golden brown. Cut into squares. Serve warm.

Oat Dinner Rolls

2 c quick oats

2/3 cup packed brown sugar

1/4 c butter, cubed

1 T salt

3 c boiling water

2 T yeast

1 c whole wheat flour

5 c white bread flour

Additional butter, melted

Combine in Bosch: oats, brown sugar, butter, and salt.  Mix in boiling water.  Cool to 110-115 degrees.  Add wheat flour and yeast.  Mix in enough remaining flour to form soft and slightly sticky dough.  Knead 8 minutes. 

Place in greased bowl, turning to grease top.  Cover and rise about an hour (finger indentation in risen dough should remain.)  Punch down.  Turn onto lightly floured surface.  Divide into 24 pieces and shape into balls.  Place 15 balls in greased 9x13 pan and 9 balls in greased 7x11pan.  Cover and rise about 45 minutes.  Bake at 350 for 25-30 minutes or until golden brown.  Remove pan to wire rack; brush rolls with melted butter.  These freeze well--just thaw on counter and reheat in the oven. 

Pizza Crust

4 cups flour (bread flour, if you have it)
2 1/4 tsp instant yeast
1/2 Tablespoon salt
2 Tablespoons Olive Oil
1 3/4 cup warm water

Combine flour, yeast and salt in Bosch.  Add Olive oil.  Pour in water, mixing to combine, until ball forms.  Knead in Bosch 6 minutes.  If sticky, add a little extra flour as needed.  Spray the bowl with Pam, cover and let rise about an hour (until double.)  divide into two or three pieces.  Shape into balls and rise on floured or greased counter top, covered with plastic wrap, for 20-30 minutes. 

Preheat baking stone in 500 degree oven for one half hour before baking.

Shape each ball, one at a time, into desired pizza shape and size on cornmeal sprinkled parchment paper.  Brush each dough round with olive oil.  Sprinkle with garlic seasoning (we like Johnny's Garlic Spread at Costco).  Then top with favorite toppings. 

Here are some of ours:

-Pizza (or Pasta) Sauce with Italian cheeses, peppers, mushrooms, and ham
-A thin layer of cream (maybe 2-4 Tablespoons) brushed over the crust.  Top with Italian cheeses.  This makes a great cheese bread, and if you go heavy on the cream, turns kind of alfredo-esque.  Yum!
-We also like BBQ sauce with grilled chicken, green onions, peppers, and bacon.

Bake your pizza at 500 degrees for 8-15 minutes.  More toppings means it will take longer.  I like my cheese browned and bubbly.

Serve with a green salad. 

Best Buttermilk Biscuits

These are one of our FAVORITES!

2 1/4 cups flour
1 Tbsp baking powder
1tsp salt
1/2 cup cold butter
1 1/4 cups buttermilk
additional flour as needed
2 Tbsp melted butter

Preheat oven to 450.

Combine flour, baking powder and salt in a bowl.  Grate butter over mixture on large holes of box grater.  Toss flour and butter together with your hands until combined.

Add buttermilk and stir just until moistened, and dough starts to come into a ball. 

Remove dough to floured counter and knead 3 or 4 times, adding additional flour as needed. With floured hands, press dough into 3/4 inch rectangle.  Sprinkle additional flour on top of the dough.  Fold over onto itself in three layers (fold it like a letter).  Repeat this pressing/folding process three times.  (This creates layers in your biscuit.)

Press dough into 1/2 inch thickness and cut into biscuit shapes (or eight squares from your rectangle.)  Place on lightly greased baking sheet and bake 13-15 minutes, until lightly browned.  Brush with melted butter. 

Served with Spinach Salad and chocolate dipped strawberries. 

Whole grain waffles

These are my favorite waffles!

Whole Grain Waffles
2/3 cup white all-purpose flour
1 cup whole white wheat flour
1/3 cup oat flour*
2 TBSP cornmeal
1/3 cup powdered milk
1 TBSP plus 1 tsp baking powder
1 TBSP sugar
1/2 tsp salt
2 eggs (separated, whites whipped)
1 1/2 cups water
1/2 cup canola oil


Heat waffle irons.
Combine dry ingredients.  Whisk together.  Beat egg yolks with oil.  Add water and pour into dry ingredients.  Whisk together.  Fold in whipped egg whites.  Let stand 3 minutes.  Pour onto hot waffle irons and cook.  Allow irons to get HOT between batches.  (We use three waffle irons simultaneously to feed our family!)
*I use oats pulverized in my magic bullet for oat flour.

Served with butter, syrup and fruit.

Applesauce Pancakes with Cinnamon Syrup

Applesauce Pancakes:

2 eggs

2 cups flour

1 cup milk

1 cup applesauce

1/2 tsp cinnamon

1/4 cup vegetable oil

2 Tablespoons sugar

2 Tablespoons baking powder

1 tsp salt

Beat eggs until fluffy. Beat in remaining ingredients just until smooth. Heat griddle and spray with nonstick cooking spray. For each pancake use about 1/4 cup batter. Cook pancakes until bubbly on top and dry around edges. Turn to cook other sides until golden brown.

Cinnamon Syrup:

1 cup sugar

3/4 tsp cinnamon

1/2 cup light corn syrup

1/4 cup water

1/2 cup evaporated milk

In a saucepan, combine sugar and cinnamon. Pour in corn syrup and water and stir to dissolve. Boil stirring constantly 2-3 minutes. Cool slightly. Stir in evaporated milk and serve. Refrigerate leftovers.

Apple Compote topping:

1 Tablespoon butter

3 cups sliced and peeled apples (pink lady, Liberty, Fuji, Jonagold or Applecrisp)

heat nonstick skillet over medium-high heat. coat pan with cooking spray. melt 1 tablespoon butter in pan. Add apples to pan;saute 8 minutes or until tender. Stir in 1/2 the cinnamon syrup into the apples. Use additional syrup on table as needed.

Brown Sugar Oatmeal Pancakes

1/2 cup plus 2 Tablespoons quick oats

1/2 cup whole wheat flour

1/2 cup white flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup packed brown sugar

1 egg

2 Tablespoons vegetable oil

1 1/4 cup buttermilk

 

In bowl combine the oats, flours, baking soda, salt and sugar. In another small bowl beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. Makes about 10 medium pancakes.

Pour by 1/3 cup full onto hot griddle.

Brunch Casserole

This is quick to put together, easy and yummy.

1 lb. roll sausage (I use the reduced fat variety)

1 roll refrigerated crescent rolls

2 cups shredded mozzarella cheese 
   (tonight I used an Italian blend of mozzarella and parmesan)

4 eggs, beaten

3/4 c. milk

1/4 tsp. salt

1/8 tsp. pepper

Crumble sausage in a medium skillet; cook over medium heat until browned, stirring occasionally.  Drain well. Spray 9x13 baking dish with PAM and line with crescent rolls, firmly pressing perforations to seal.  Sprinkle with sausage and cheese.  

Combine remaining ingredients in a separate bowl.  Beat well.  (I blend mine in the magic bullet.) Pour evenly over sausage.  Bake at 425 for 15 minutes or until middle is set.  Let stand 5 minutes; cut into squares and serve immediately.  6-8 servings

Apricot Leather

Every year we find someone with an apricot tree who has too many apricots and make this.  Our kids LOVE it.

4 cups apricot puree (just pit the cots and put them in your blender.  Blend to measure four cups.  No need to peel.) 
1/4 c honey2 TBSP lemon juice3/4-1 cup sugar
 
Blend. Spray three rimmed baking sheets with PAM. Divide apricot mixture evenly onto the three cookie sheets.  Bake at 170 degrees about 8 hours (overnight). When the leather is done, it will peel off the baking sheets. Cut into serving sizes and wrap in plastic wrap.  We have kept them up to a year with good results.  I just keep them in a canning jar with a lid (not sealed.)

Strawberry Fruit Dip

1 tub strawberry cream cheese1 tub marshmallow creme1-2 TBSP pineapple or orange juice

Mix well with beaters and chill.  Especially good with fresh pineapple, but try bananas, apples, oranges, grapes, etc.

Brazilian Lemonade

If you've ever had this at a Brazilian restaurant and wanted to know how they make it. . . this tastes like the real thing!  FABULOUS!

2 limes

1/2 c sugar

scant 1/4 cup sweetened condensed milk

3 cups water
ice (I use a whole tray)

 

Wash limes thoroughly.  Cut off the ends and slice into eight wedges.  Place limes in a blender with 3 cups water.  Blend.  Strain through a fine mesh strainer to remove rinds.  Rinse blender thoroughly.  Return lime-water to blender with sugar, milk, and ice.  Blend.  Best if served immediately.  Four servings.

Oreo Pie

1 small package instant chocolate pudding
1 c. cold milk
1 c. mini-chocolate chips
1 chocolate crumb crust (1 1/2 c. crumbs from chocolate grahams or famous wafers and 1/3 c. melted butter)
8 oz. cool whip
30 crushed oreos

Mix pudding with milk. Fold in cool whip, mini chips, and 2/3 of the crushed oreos. Spoon into crust. Sprinkle remaining crushed Oreos on top. Freeze at least 4 hours. Remove from freezer 10 minutes before serving.

Chocolate Mousse Cake

12 ounces semi sweet chocolate
2 1/2 c. heavy whipping cream (divided)
1 pkg. chocolate wafer cookies (Famous Wafers)
Garnish: whipped cream or topping, chocolate stars

Spray bottom of 9" spring form pan with cooking spray. Heat chocolate and 2/3 c. of cream over low heat, stirring until mixture is smooth. Cool about 5 minutes. Crush 14 chocolate wafers and add 2 Tbsp of the cream mixing and pressing in bottom of pan to form crust. Beat remaining cream until stiff peaks form. Add 1/2 c. of the cream to the cooling chocolate mixture. Then stir the chocolate mixture back into the remaining cream until there are no streaks of white.

Pour 1 c. chocolate into crust and spread evenly. Arrange 9 wafer cookies on top of chocolate. Repeat layers twice and then end with remaining chocolate. Cover pan and refrigerate at least 12 hours. Garnish with more whipped cream or cool whip. Make chocolate stars or other shapes by melting milk chocolate or semi sweet chips and spreading thin. Cool and cut with cookie cutters, carefully removing chocolate from around shapes.

Note: I add a few crushed oreos to the wafers for the crust in order to make more crust.

Chocolate Majesty

1 chocolate cake mix (we like Duncan Hines Dark Chocolate Fudge or Devil's Food)

3/4 cup oil

16 oz sour cream

1 c choc chips

1 small box choc instant pudding (4-serving size)

1/3 c choc syrup

4 eggs

topping:
powdered sugar or ganache

Ganache:  Melt chocolate chips and a little cream together, stirring to desired consistency.  Drizzle over cake.


Heat oven to 350 (works well at 330 in my oven).  Mix all ingredients.  Blend well.  Pour into greased bundt pan.  Bake about 1 hour, or until toothpick is clean.  Cool slightly (10-15 minutes).  Invert onto platter.  Sprinkle with powdered sugar, or decorate with ganache. 

frozen yogurt pie

2-3 c. yogurt
8 oz. cool whip
1 graham cracker pie crust

Mix the yogurt and cool whip.  Poor into crust and freeze.  Can drizzle top with chocolate syrup if desired.

Texas Sheet Cake

2 c. sugar
2 c. flour
1 c. butter
4 T. cocoa
1 c. water
½ c. buttermilk
2 eggs, beaten
1 t. vanilla
½ c. chopped walnuts
1 t. baking soda

Frosting:
½ c.  butter
4 T. cocoa
6 T. milk
1 lb. powdered sugar
1 t. vanilla
1 c. chopped pecans

Sift together sugar and flour.  Bring butter, cocoa, and water to a boil.  Pour liquid mixture over flour and sugar mixture and stir.  Add buttermilk, eggs, vanilla, walnuts, and baking soda.  Mix well and pour on a greased cookie sheet.  Bake at 400° for 20 minutes.  
Frosting:  combine butter, cocoa, and milk in saucepan.  Bring to boil.  Add powdered sugar, vanilla, and nuts.  Mix well and spread over cake.

Jell-O Cake

1 pkg. yellow cake mix cooked
2 pkg. jell-o mix
2 c. boiling water
8 oz. whipped topping

Make cake using directions on box.  Dissolve jell-o in boiling water.  Use a fork and poke the cooled cake at half inch intervals.  Spoon jell-o over cake and chill.  Cover with a layer of whipped topping

Dump Cake

1 can cherry pie filling
1 can crushed pineapple
1 yellow cake mix
1 sticks margarine
chopped nuts

Preheat oven to 350°.  Spread cherries in bottom of a 9x13 pan.  Spread pineapple (with juice) on top.  Pour dry cake mix on top.  Melt butter and pour on top.  Sprinkle on nuts.  Cook for 40 minutes.  Eat with ice cream or wipped topping (ice cream's better).

Cream Cheese Fruit Dip

1 (8 oz.) pkg. cream cheese
½ pkg. Heath Bits
1 T. vanilla
½ c. brown sugar

Mix all ingredients together until well blended.  Serve with fruit.

Skillet Lasagna

1 lb. Italian sausage
29 oz. diced tomates
6 oz. tomato paste
3 c. noodles
2 c. shredded cheese

Cook sausage until crumbled and no longer pink.  Drain and blend in tomatoes and paste.  Simmer for five minutes.  Remove from pan; keep warm.  Cook noodles.  Place half of cooked pasta in bottom of skillet.  Pour half of tomato-meat mixture over pasta.  Sprinkle with half of cheese.  Top with remaining pasta, tomato-meat mixture, and cheese.  Cover and cook over medium heat for five minutes. or until heated through and cheese melts.

pizza dough

1 T. yeast
2 T. sugar
1 c. warm water
1 t. salt
2 T. oil
3 ½ c. flour

Mix yeast with sugar and water.  Let the mixture sit for 10 minutes until frothy.  Add the salt, oil, and flour to make soft dough.  Cover with damp cloth and let sit about 20 minutes.  Roll out and top with sauce, cheese and toppings.  Bake at 400° for 15 - 20 minutes.

Mexican Lasagna

2 lb. hamburger
1 chopped onion
¼ c. taco seasoning
1 jar salsa
1 stick butter, melted
8 oz. sour cream
2 T. flour
8 large flour tortillas
8 oz. shredded cheese

Brown hamburger and onion and drain fat.  Add taco seasoning and jar of salsa.  Place 4 large tortillas on bottom of greased 9x13 pan.  Put half of meat on top of tortillas.  Make a paste with butter, sour cream, and flour and spoon half on top of meat.  Add half of the cheese.  Put on second layer of the same.  Bake for 30 minutes at 350° or microwave until hot.

Fetuccini Alfredo

3 T. butter
1 c. half and half
⅔ c. parmesan cheese
salt and pepper
8 oz. noodles

Melt butter in skillet over medium heat.  Add half and half and turn to medium high.  Bring to a boil.  Slow boil about 2 minutes.  Remove from heat.  Cook noodles.  Drain water and pour noodles into sauce.  Add parmesan cheese on top.  Season with salt and pepper.

Cowboy Dinner

1 ½ lbs. hamburger
1 medium yellow onion, diced
1 t. salt
½ t. pepper
1 c. frozen corn

1 ½ c. salsa

1 can black, pinto or white beans, rinsed and drained

1 c. shredded cheddar cheese

Cornbread Topping:

½ c. cornmeal
1 ½ c. flour
⅓ c. sugar
1 T. baking powder
½ t. salt
⅓ c. oil
2 eggs, beaten
1 ¼ c. milk

Preheat the oven to 375°. Lightly grease a 9x13 pan and set aside.  In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9x13-inch baking pan and set aside.  For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.  Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.  Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

Chicken Rolls

4  chicken breasts, cooked and  cubed

8 oz. cream cheese

¼ c. softened butter

⅛ t. pepper

1 crescent roll recipe

1 c. seasoned stuffing crumbs

1 can cream of chicken soup

½ c. milk

½ c. sour cream

Mix chicken, cream cheese, butter, and pepper.  Spread out 1 T. filling on each crescent roll and roll up tightly.  Dip in melted butter.  Roll in stuffing crumbs.  Cook for 20 minutes at 350°.  Mix cream of chicken soup with the milk and sour cream.  Heat.  Serve rolls covered in gravy.

Pumpkin Cake

Yellow Cake mix
3/4 c. water
2 eggs
15 oz. can pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. ground cloves
1/4 tsp. soda

grease and flour a 9x13 dish. Preheat oven to 350. Combine all ingredients. Mix until well blended 2-3 minutes) Bake at 350 for 30 minutes

Topping:
1/2 pt. whipping cream
1/2 c. brown sugar
8 oz. cool whip

Whip cream until stiff. Add brown sugar. Fold in cool whip.

chicken stir fry

For the sauce:
1 Tbsp soy sauce
1 fresh lime
2 Tbsp water
1 tsp cornstarch.

For the Stir Fry:
1 lb skinless, boneless chicken breast, sliced thin
salt, to taste
1 Tbsp canola oil
2 tsp fresh garlic, minced
1/4 tsp ground ginger
2 cups vegetables (You could use anything you have leftover; we like snap peas and carrots though)

If you plan to serve it over rice or noodles, start those first. Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside. Season chicken lightly with salt. Heat a large wok or fry pan over high heat. When it is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.

Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the veggies, stirring over medium high heat until tender crisp, about 3-4 minutes.

Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 -60 seconds. Serve immediately.

Peanut Butter Cookies

1 Cup Margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 1/2 tsp. soda
1/2 tsp. salt
granulated sugar for rolling.

Cream butter, peanut butter, sugar, and brown sugar. Add eggs and vanilla; mix. Add dry ingredients and mix. Form dough into 1" balls. Roll in sugar. Press with a fork (or a hershey's kiss.) Bake on ungreased cookie sheet at 375 for 10-12 minutes.

Macaroni and Cheese

1 lb. Macaroni Noodles. We always get the big macaroni noodles(sometimes we'll do 1.5 lbs. to stretch the amount so we can have leftovers... :))
4 T butter or margarine (we often half the butter, but it doesn't get as thick that way.)
4 T flour
2 cups milk
1/2 tsp. salt (we double the salt)
1/4 tsp. pepper
1 cup grated cheddar cheese (we mix up the cheeses too, we really like provolone and cheddar together)

Cook Noodles according to package directions. Meanwhile melt butter or margarine over medium low heat. Remove from heat and stir in flour, salt and pepper. Add a little milk until smooth. Add remaining milk slowly while stirring until mixture thickens and just starts to boil. (I don't stir it constantly, but you do have to watch it so it doesn't get lumpy.) Remove from heat. Stir in cheese until melted. Pour over cooked noodles and stir to combine.

This was Julie's recipe but all the comments are Aubrey's.  :)

fruit pizza - recipe needed

Crust:
1 1/2 cubes butter
1/2 c. powdered sugar
1 1/2 c. flour

mix. press into 12" pizza pan. bake 20-25 minutes at 300 or until light brown. cool completely.

Filling:
1 pkg. (10 oz.) white chocolate chips
1/4 c. whipping cream
8 oz. softened cream cheese
(for a more fruit centered version we use 1/2 pkg. chocolate chips. 1/8 c. whipping cream and 2 oz. cream cheese.)

Microwave white chocolate chips and whipping cream about 1 1/2 minutes. Stir until smooth. Beat in cream cheese. Spread on crust. Top with fruit.

Glaze:
1/4 c. sugar
1/2 c. pineapple juice
1 T cornstarch
1 t. lemon juice

combine all in saucepan and heat until thick and clear. Brush on top of fruit.

Apple pancakes - recipe needed

Clam chowder - recipe needed