Monday, January 6, 2014

Harvest Moon Pie

Ingredients

1 cup pumpkin butter
8 oz. cream cheese, softened
8 oz. Cool Whip, thawed
prepared graham cracker or shortbread crust

Directions

Mix pumpkin butter with cream cheese.  Fold in Cool Whip.  Place in prepared crust.  Refrigerate at least 1 hour before serving. 

*This recipe was found on a container of Slack's Pumpkin Butter.*

Sunday, July 7, 2013

Blueberry Dump Cake

Ingredients

2 1/2 cups crushed pineapple, untrained
3 cups blueberries
3/4 cup sugar
1 yellow cake mix
1/2 cup melted butter
1 cup chopped pecans

Directions

Grease a 9 x 13-inch cake pan.  Spread pineapple in bottom of pan.  Put blueberries over pineapple.  Sprinkle sugar over berries.  Sprinkle cake mix over sugar.  Do not stir.  Drizzle melted butter over cake.  Sprinkle with pecans.  Bake at 350 degrees for about 45 minutes.

**This recipe is from St. Michael Lutheran Church's cookbook titled Our Best Home Cooking.**

Bananaberry Pie

Ingredients

1 small pkg. Jell-O strawberry-banana flavor gelatin
3/4 cup boiling water
1/3 cup cold water
2 1/2 cups thawed Cool Whip topping
1 1/2 cups strawberries, sliced
1 (9-inch) graham cracker pie crust
1 (4 serving size) Jell-O banana cream instant pudding and pie filling
3/4 cup milk

Directions

Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of Cool Whip. Stir in 3/4 cup of the strawberries. Spread mixture in pie crust shell. Chill until firm, about 15 minutes. Whisk pudding mix into milk. Fold in 1 1/2 cups of Cool Whip. Stir in remaining strawberries. Spread mixture over gelatin in pie crust. Chill until set, about 2 hours. Garnish with additional strawberries.

Serves 8

 **This recipe comes from St. Michael Lutheran Church's cookbook entitled Our Best Home Cooking.**

Monday, December 31, 2012

Sweet-Sour Lettuce Salad

Combine 1/2 cup sugar, 1/4 cup vinegar and 2 tablespoons water; shake in a jar with tight-fitting lid until sugar is dissolved. Add 3/4 cups half-and-half cream; shake well. Toss 8 cups torn salad greens, with cooked, crumbled bacon and dressing a large bowl.

** This recipe is from the taste of home Simple and Delicious December/January 2013 magazine.**

Polish Casserole

Ingredients

4 cups uncooked penne pasta
1 1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
1 jar (16 oz.) sauerkraut, rinsed and well drained
3 cups (12 oz. ) shredded Swiss cheese, divided
1 1/3 cups 2% milk
4 green onions, chopped
2 Tbsp. Dijon mustard
4 garlic cloves, minced

Directions

Cook pasta according to package directions; Drain and transfer to a large bowl.  Stir in the sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic.

Spoon into two greased 8 in.-square baking dishes; Sprinkle with remaining cheese. Cool slightly. Cover and freeze one casserole for up to three months.  Bake the remaining casserole, uncovered, at 350° for 45 – 50 minutes or until golden brown and bubbly.

To use frozen casserole: thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350° for 50 – 55 minutes or until golden brown and bubbly.

** This recipe is from the taste of home Simple and Delicious magazine December/January 2013.

Monday, April 16, 2012

Crispy Ranch Fries

Ingredients

1 (26-ounce) bag frozen extra-crispy fast food fries
1 (1-ounce) package ranch dressing mix, divided
1/2 cup ketchup
1/2 cup mayonnaise

Directions

Preheat oven to 450 degrees. Spray a rimmed baking sheet with non-stick cooking spray.

Place fries in a single layer on prepared baking sheet. Sprinkle evenly with 1 tablespoon ranch dressing mix. Bake for 11 to 15 minutes, or until fries are lightly browned and crispy.

In a small bowl, combine ketchup, mayonnaise, and remaining ranch dressing mix. Serve with hot fries.

Meatloaf Muffins

Ingredients

1 lb. extra lean ground beef
1 box Stove Top stuffing mix
1 cup water
2 egg whites
1 medium onion, diced
1 T A1 sauce

Directions

Mix all ingredients together and divide into 12 muffin cups that have been sprayed with non-stick cooking spray. Bake at 350 degrees for 35 to 40 minutes.

12 servings

Sunday, December 11, 2011

Pepper Steak

Ingredients

1 1/2 pounds sirloin steak, 1/2 inch thick
1/2 teaspoon salt
2 medium onions, chopped (about 1 cup)
1 cup beef broth
3 tablespoons soy sauce
1 clove garlic, minced
2 green peppers, cut into 1-inch pieces
2 tablespoons cornstarch
1/4 cup cold
2 tomatoes, peeled and cut into eights
3 to 4 cups hot cooked rice

Directions

Trim fat and bone from meat; cut meat into 4 to 6 serving pieces. Grease large skillet lightly with fat from meat. Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon salt. Push meat to one section. Add onion; cook and stir until tender. Stir in broth, soy sauce, and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes.

Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add tomatoes; heat through. Serve over rice.

4 to 6 servings

*This recipe comes from Betty Crocker's Cookbook.*

Porcupine Meat Balls

Ingredients

2 pounds ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked rice (quick cooking)
1 (8-ounce) can tomato sauce
1/2 cup ketchup
cooked angel hair pasta

Directions

Mix ground beef, onion, salt, pepper, and rice into 1 1/2 x 2-inch balls. Brown in greased skillet until done. Add tomato sauce and ketchup, simmer until done, rolling occasionally. Serve with angel hair pasta.

*This recipe comes from Best of the Best from Tennessee Cookbook.*

Tuesday, July 12, 2011

Maple Glazed Green Beans

Ingredients

3 cups cut fresh green beans
1 large onion, chopped
4 bacon strips, cut into 1-inch pieces
1/2 cup dried cranberries
1/4 cup maple syrup
1 Tbsp. bourbon, optional
1/4 tsp. salt
1/4 tsp. pepper

Directions

Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender.

Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain. Add the beans, cranberries, syrup, bourbon if desired, salt and pepper; heat through.

*This recipe is from the June/July 2011 edition of Simple & Delicious.*

Monday, July 11, 2011

Simply Seasoned Chicken

Ingredients

2 boneless skinless chicken breast halves (5 oz. each)
2 Tbsp. Dijon mustard
1 Tbsp. honey
1/3 cup dry bread crumbs
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. paprika
1 Tbsp. canola oil
1 Tbsp. butter

Directions

Flatten chicken to 1/4-inch thickness. In a shallow bowl, combine mustard and honey. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in mustard mixture, then coat with crumb mixture.

In a large skillet over medium heat, cook chicken in oil and butter for 5-6 minutes on each side or until a meat thermometer reads 170 degrees.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Flavorful Pork Chops

Ingredients

4 bone-in pork loin chops (8 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
1/4 cup sliced onion
2 garlic cloves, minced
1/2 cup Worcestershire sauce
3 Tbsp. honey
1 Tbsp. Dijon mustard

Directions

Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm.

In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the Worcestershire sauce, honey and mustard to the skillet; stirring to loosen browned bits from pan. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15 to 20 minutes or until tender.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Cinnamon Flapjacks

Ingredients

2 cups complete buttermilk pancake mix
1-1/2 cups water
1 Tbsp. maple syrup
1 Tbsp. butter, melted
1/2 tsp. ground cinnamon

syrup:

1 cup packed brown sugar
1/4 cup water
1 Tbsp. butter
1/2 tsp. vanilla extract

Directions

In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When underside is browned, turn pancakes and cook until second side is golden brown.

Meanwhile in a small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Saucy Peach Balsamic Chicken

Ingredients

4 boneless skinless chicken breast halves (4 oz. each)
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/3 cup peach preserves
2 garlic cloves, thinly sliced
2 tsp. minced fresh tarragon
1 Tbsp. balsamic vinegar

Directions

Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm.

Add broth and sherry to skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Saturday, July 2, 2011

Strawberry Pretzel Dessert

Ingredients~

Crust:


2 2/3 cups coarsely crushed pretzels
3/4 cup melted margarine
3 Tbsp. sugar

Second Layer:

1 (8 ounce) pkg. cream cheese, softened
1 (8ounce) carton Cool Whip
1 cup sugar

Top Layer:

1 large or 2 small packages strawberry Jell-O
2 cups boiling water
3 pints sweetened frozen strawberries

Directions~

Mix crust ingredients together and spread in a 9 x 13 inch pan. Bake for 10 minutes at 350 degrees. Let cool.

Blend second layer ingredients and spread on cooled pretzel mixture; refrigerate.

Mix Jell-O with boiling water and add strawberries. Wait until mixture is slightly set, 30 to 45 minutes. Pour over cream cheese layer. Chill overnight.

Sunday, June 5, 2011

Toffee Bars

Ingredients

35 Saltine crackers, Nabisco Premium
1 cup butter
1 cup firmly packed brown sugar
1 (6-ounce) bag semisweet chocolate morsels
1/2 cup toffee bits, Heath Bits 'O Brickle

Directions

Preheat oven to 400 degrees. Line a 15 x 10-inch jelly-roll pan with aluminum foil; spray foil with nonstick cooking spray. Arrange crackers in a single layer in prepared pan.

In a small saucepan, place butter and sugar. Bring to a boil, stirring frequently, over medium-high heat. Reduce heat to low, and boil for 3 minutes (do not stir). Immediately spread butter mixture over crackers.

Bake for 5 to 7 minutes. Immediately sprinkle chocolate morsels over top; let stand for 2 minutes, or until melted. Spread melted chocolate over tops of crackers. Sprinkle with toffee bits. Let cool completely (about 1 hour). Break into pieces.

Makes 35 bars.

**This recipe comes from the July/August 2010 Sandra Lee's Semi-Homemade Magazine.**

Chicken Divan

Ingredients

2 (8.8-ounce) pouches ready-to-serve rice pilaf, Uncle Ben's Ready Rice
1 (16-ounce) jar Alfredo sauce, Bertolli
1 (8-ounce) container sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon curry powder
2 (14-ounce) bags frozen baby broccoli florets, thawed and drained, Birds Eye
2 cups chopped cooked chicken
2/3 cup grated Parmesan cheese
Paprika (optional)
Ground black pepper (optional)

Directions

Preheat oven to broil. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat rice according to package directions for 2 pouches.

In a large skillet, add rice, Alfredo sauce, sour cream, lemon zest, lemon juice, curry powder, broccoli, and chicken. Cook, stirring often, over medium high heat for 10 minutes, or until thoroughly heated. Spoon into prepared pan. Top evenly with Parmesan cheese. Sprinkle with paprika and pepper, if desired.

Broil, 3 inches from heat, for 1-1/2 to 2 minutes, or until lightly browned.

**This recipe comes from the May/June 2010 issue of Sandra Lee's Semi-Homemade Magazine.**

Guacamole II

Ingredients

2 Avocados
1 Roma tomato. chopped
1 Small Vidalia onion, chopped
Jalapeno, diced
1/2 Lime
salt
Cotija Cheese

Directions

Mash up avocados to your liking. Add the chopped tomato and onion. Add in jalapeno. Squeeze half of lime over, as well as some salt, and then mix it up thoroughly. Top with Cotija Cheese.

Note~I have no longer been able to find Cotija Cheese, so I have been using Queso Fresco. Still quite tasty!

Wednesday, May 18, 2011

Backyard S'Mores

Ingredients

2 milk chocolate bars (1.55 ounces each), cut in half
8 large marshmallows
4 whole graham crackers (8 squares)

Directions

Place each chocolate bar half and 2 marshmallows between 2 graham cracker squares. Wrap in lightly greased foil. Place on grill over medium-low Kingsford Briquets about 3 to 5 minutes or until chocolate and marshmallows are melted. (Time will vary depending upon how hot coals are and whether grill is open or covered.)

Makes 4 serving

*This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).*

Grilled Sherry Pork Chops

Ingredients

1/4 cup Holland House Sherry Cooking Wine
1/4 cup Grandma's Molasses
2 tablespoons soy sauce
4 pork chops (1 inch thick)

Directions

In plastic bowl, combine sherry, molasses and soy sauce; pour over pork chops. Cover; refrigerate 30 minutes. Prepare grill. Drain pork chops; reserve marinade. Grill pork chops over medium-high heat 20 to 30 minutes or until pork is no longer pink in center, turning once and brushing frequently with reserved marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.

Makes 4 servings

*This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).*

Lipton Onion Burgers

Ingredients

1 envelope Lipton Recipe Secrets Onion Soup Mix*
2 pounds ground beef
1/2 cup water

Directions

In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done.

Makes 8 servings

*Also terrific with Lipton Recipe Secrets Beefy Onion, Onion Mushroom, Beefy Mushroom, Savory Herb with Garlic, or Ranch Soup Mix.

**This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).**

Raspberry Watermelon Slush

Ingredients

1 cup frozen raspberries
1 cup watermelon, seeded
1 cup lemon-line seltzer
1 tablespoon sugar

Directions

Combine all ingredients in blender or food processor. Blend thoroughly. Serve immediately.

Makes 2 servings

*This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).*

Monday, May 2, 2011

California Cheddar Soup

Ingredients

3 (10 ounce) packages frozen California Blend Veggies
3 (14.5 ounce) cans chicken broth
6 tablespoons butter
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed cheese, cubed (Velveeta)
1 pinch ground white pepper

Directions

In a large pot, over medium heat, simmer the veggies in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter, add the onions and saute for 5 minutes, or to desired tenderness.

Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper.

Note~Be careful not to let the soup boil, or the cheese will break down.

**I got this recipe when I went on a weekend retreat to Miracle Camp. It was so tasty that several of us asked for the recipe.**

Sunday, April 3, 2011

"Unstuffed" Cabbage Roll Casserole

Ingredients

2 pounds ground beef
1 cup chopped onion
1 (20-ounce) can tomato sauce
3 1/2 pounds cabbage, chopped
1 cup uncooked white rice
1 teaspoon salt
2 (14-ounce) cans beef broth

Directions

Preheat the oven to 350 degrees. In a large skillet brown the beef over medium heat; drain. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice, and salt. Add the cooked meat and mix well. Pour the mixture into a greased 13 x 9-inch baking dish. Pour the beef broth over the meat mixture, cover, and bake for 1 hour. Stir, replace the cover, and bake for another 30 minutes.

Makes 5 to 8 servings

**Thoughts~I loved this one. If you like cabbage rolls, you will like this one.**

*This recipe comes from The Red Hat Society Cookbook.*

Slow-Cooker Kielbsa and Kraut

Ingredients

1 (24-ounce) can sauerkraut
1 (8-ounce) jar applesauce
2 pounds kielbasa, cut into serving-size pieces
1 (12-ounce) can or bottle beer

Directions

Combine the sauerkraut and applesauce in a slow cooker. Arrange the kielbasa on top. Pour the beer over all. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Serve as a main dish with mashed potatoes or as a sandwich on hard rolls.

Makes 8 to 12 servings

**Thoughts~Drain the sauerkraut! I didn't do this, and there was too much liquid. It was still very tasty though. I give this quick and easy meals two thumbs up!**

*This recipe comes from The Red Hat Society Cookbook.*

Sunday, March 20, 2011

Uncle Dan's Own Mushrooms & Brown Rice

Ingredients

1/2 cup chopped onion
1 stick butter
1 cup whole or sliced mushrooms
2 (10-ounce) cans beef broth
2 tablespoons Worcestershire sauce
2 cups brown rice

Directions

Place your onion, butter and mushrooms in a large skillet. Simmer on low heat for 5 minutes or until the onion begins to turn translucent. Check the directions on the rice package and see how much water is needed, but instead of water, add the same amount of broth to the simmering mixture. Add Worcestershire sauce. Increase heat and bring to a rapid boil. Add brown rice to the boiling mixture and cover. Reduce to medium heat and simmer for 20-25 minutes or until the rice is tender. Fluff rice well with a spoon before serving.

Yield: 6 servings

*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.

Daddy's Own Steak Marinade

Ingredients

1 (15-ounce) bottle of A.1. Steak Sauce
1 (16-ounce) bottle of Italian salad dressing
1/2 cup vinegar
1/2 cup molasses
1/2 teaspoon garlic salt
Salt and pepper to taste
Parsley (optional)

Directions

Mix liquid ingredients in a bowl deep enough to cover your steaks. Steaks can be on top of one another, provided you alternate regularly, turning steaks every 30 minutes. For best results, marinate in the refrigerator for at least 2 hours, preferably overnight.

Once on the grill, sprinkle with salt, pepper, and garlic salt; sprinkle with parsley if desired.

This makes quite a bit of marinade, but it keeps well if you refrigerate in a mason jar.

**Thoughts~Eh. I wasn't a huge fan. My hubby liked it though.**

*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.

Chicken and Dressing Casserole

Ingredients

1 large fryer or 6 boneless, skinless chicken breasts
1 (10-ounce) can cream of chicken soup
1 (5-ounce) can evaporated milk
1 (8-ounce) package corn bread stuffing mix
2 cups chicken broth
1 onion, chopped

Directions

Stew the chicken. (In case you don't know, this means you slow-cook it in water to keep it moist and tender.) Remove the bones and skin. Cut the chicken into bite-sized pieces. Preheat your oven to 350 degrees. Place your chicken in a 3-quart casserole dish. Pour on the soup, then the milk. Combine the stuffing mix, broth, and onion in a medium bowl, then spoon this mixture on top of the chicken. Bake for 45 minutes.

Yields 8 to 10 servings

*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.

Sunday, February 27, 2011

Super Crockpot Roast

Ingredients

1 package Hidden Valley Ranch Dressing Mix
1 package Italian Dressing Mix
1 package brown gravy mix
1 roast of choice

Directions

Place roast in the bottom of a crockpot. Empty contents of the three
packages on top of roast. Pour a little water into the bottom of the
crockpot. Cover and cook on LOW for 6 or 7 hours.

You can cook some whole potatoes and carrots with the roast if you want a one pot meal.

**This recipe comes from Kandyblossom's blog.**

Friday, February 11, 2011

Crispy Chocolate Chip Cookies


Ingredients

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
2 cups Rice Krispies cereal

Directions

Preheat oven to 350 degrees.

Combine the flour, baking soda, and salt in a medium-size mixing bowl.

Cream the cooled melted butter and sugars together in a large mixing bowl with a wooden spoon until smooth. Add the egg and vanilla extract and beat until smooth. Stir in the flour mixture until just incorporated. Stir in the chocolate chips and Rice Krispies. Place the bowl in the refrigerator for 10 minutes (or up to 6 hours) to let the dough firm up.

Drop the dough by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie. (Balls of dough may be placed next to each other on parchment paper-lined baking sheets, frozen, transferred to zipper-lock plastic freezer bags, and stored in the freezer for up to 1 month. Frozen cookies may be placed in the oven directly from the freezer and baked as directed.)

Bake the cookies until golden brown around the edges but still soft on top, 10 to 12 minutes (a minute or two longer for frozen dough). Let the cookies stand on the baking sheet for 5 minutes, then remove them with a metal spatula to wire rack to cool completely. Crispy Chocolate Chip Cookies will keep at room temperature in an airtight container for 2 to 3 days.

Makes about 32 cookies

**This recipe comes from Lauren Chattman's cookbook called 'Mom's Big Book of Cookies.'**

Thoughts~These cookies will never last 2 to 3 days in my house!!!