Graham Wafer Squares

Another fun treat my Mom used to make fairly often when I was growing up.

Graham Wafer Squares
3/4 cup chopped walnuts or pecans
26 whole graham crackers, broken into medium pieces
2 TBSP. baking cocoa
1/2 cup butter
1/2 cup sugar
1 egg, lightly beaten
1 TBSP. vanilla extract
3/4 - 1 cup chocolate frosting

Mix together the walnuts and broken graham cracker pieces in a large bowl and set aside. In a medium saucepan, combine the coca, butter, sugar, egg and vanilla. Stirring constantly, bring to a boil and cook until thickened. Pour the hot mixture over top of the graham nut mixture. Stir to coat all pieces evenly. Pat covered graham mixture into a lightly greased 9-inch square pan. Cool. Frost with chocolate frosting. Chill until ready to serve.

Colby Hash Browns

These are absolutely delicious, and I have given out the recipe many, many times. At our house they are preferred over 'funeral potatoes'.

Colby Hash Browns

1 3/4 cups milk

3/4 cup beef broth

4 TBSP. butter or margarine, melted, divided

1 1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

2 (26 oz.) pkgs. frozen shredded hash brown potatoes

3-4 cups shredded Colby cheese (depends on how cheesy you like it)

In a large bowl, combine milk, broth, 2 TBSP. melted butter, salt, pepper and garlic powder. Stir in hash browns. Heat remaining butter in a large non-stick skillet. Add hash browns mixture. Cook and stir over medium heat until potatoes are heated through. Stir in the cheese. Transfer to a greased 13 x 9 x 2 baking dish. Bake, uncovered, at 350* F for 40-45 min. or until potatoes are tender.

Makes about 12 servings.

Tatiana's Way Good Salad Dressing

Granny sent this to me, and I thought it was well worth posting. So good and so easy!

Tatiana's Way Good Salad Dressing

1 cup sugar
2 tsp. dry mustard
1 tsp. salt
2/3 cup vinegar
2 cups vegetable oil
1 tsp. poppy seeds

Combine all ingredients in blender 5 minutes before serving and mix until well incorporated. Chill any leftovers.

Linda Tadd's Caramel Popcorn

My Auntie Lauralee shared this recipe with me several years ago and it's so very good. This is not a crunchy popcorn, but a soft caramel treat that can be formed into balls if you like.

Linda Tadd's Caramel Popcorn

6-8 quarts of popped corn
1 cube of butter, melted
1 (14 oz.) can sweetened condensed milk
2 cups packed brown sugar
1 cup light corn syrup
Dash of salt

In a medium saucepan, combine the butter, sweetened condensed milk, brown sugar, corn syrup and salt together. Bring this mixture to a full boil, and then stir constantly for 1-1/2 minutes. Pour all over the popcorn and mix well. Add nuts or any other stir-ins if you like.

Baked Bean Chili

This makes a lot of chili, so you can freeze half for another meal, or just halve the recipe. The baked beans give it a slightly sweet flavor, and it tastes great with corn muffins on the side.

Baked Bean Chili

2 lbs. ground beef

3 (28 oz.) cans baked beans

3 (15 oz.) cans dark red kidney beans, rinsed and drained

1 (46 oz.) can tomato juice

1 (11.5 oz.) can V8 juice

1 envelope chili seasoning

In a dutch oven, brown beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered for at least 10 minutes. Yield:24 servings

Italian Butter Creme Frosting

Amy sent me this recipe from her Mom who said it was heavenly! Her mom's advice and comments on her experience making this are included with the directions for added help. This would be so good on cupcakes, and I love that there is a lemon option too. yum!

Italian Butter Creme Frosting

1 1/4 cups sugar
2/3 cup water
5 pasteurized egg whites (the kind sold refrigerated in a carton)
Pinch of cream of tartar
1 lb. (4 sticks) unsalted butter, chilled
1 tsp.pure vanilla extract

In a pot over medium heat, bring the sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238* F on a candy thermometer (soft-ball stage). Meanwhile, place egg whites in the bowl of a stand mixer fitted with the whisk attachment, and beat on low speed until foamy. Add the cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat. With the mixer running, or with a second adult operating a hand-mixer, add the hot syrup from the pot to the egg whites, beating on high speed until the mixture is no longer steaming, or about 3 minutes.( My advice.....Don't rush this step, it may take 5 minutes so make sure it is really cooled down before you go on ) Add the butter bit by bit, beating until spreadable, approximately 3 to 5 minutes; (I followed the recipe exactly and felt there was too much butter. I would use 3 sticks of butter instead of 4 next time) beat in vanilla. If the icing curdles or separates, keep beating until it is smooth. ( It shouldn't separate if you have been patient when cooling down but mine did and after about a minute it got fluffy again)

-Lemon Buttercream: Substitute lemon juice for the vanilla. Some grated lemon peel could also be added.

-Mocha Buttercream: Omit vanilla and substitute ½ teaspoon of instant coffee dissolved in 1 1/2 teaspoons of water or milk

Heavenly Honey Butter

This is THE BEST recipe for honey butter I have ever had, and there are no raw eggs in it so everyone can enjoy it. I have also substituted maple flavoring for the vanilla and it’s delicious. You just can’t go wrong with this one.

Heavenly Honey Butter

1/2 cup butter, softened

1/4 cup honey

1/4 cup marshmallow creme

1/2 tsp. vanilla extract (optional)

Combine all ingredients in a mixing bowl. Beat with electric mixer on High until all ingredients are combined, and the mixture is smooth. Serve on corn muffins, scones, English cream scones, any quick breads, pancakes, waffles, and just about any thing you would like.

Sweet Corn Muffins

These are a favorite of mine to make, but especially to eat when topped with some honey butter, yum!

Sweet Corn Muffins

2 eggs

1/2 cup water

1/3 cup milk

2 TBSP. vegetable oil

1 (9 oz.) pkg. yellow cake mix (such as Jiffy brand)

1 (8 1/2 oz.) pkg. corn bread/muffin mix

In a bowl, combine the eggs, water, milk and oil. Stir in the cake mix and corn bread mix and mix well. Fill greased and floured muffin cups half full (or paper lined muffin cups). Bake @ 350 degrees F for 18-22 minutes or until the tops spring back when touched. Cool for 5 minutes; remove from pans to wire racks.

Makes about 14 muffins.

Make-Ahead Mashed Potatoes

These taste just as good the day you make as they do re-heated a few days later. So good!

Make-Ahead Mashed Potatoes

4 lbs. russet potatoes, scrubbed but unpeeled
1 1/2 to 2 cups half & half 'or' 1 (12 oz.) can evaporated skim milk
salt to taste
6-8 TBSP. butter, softened

Heat the half & half in the microwave for 1-2 minutes until hot. Using a potholder, peel and drop the potatoes into a large bowl. Mash them using a potato masher or ricer. Stir in enough half & half and the salt (to your taste) until smooth and fluffy.
If serving right away, stir in the butter and serve.
If making these ahead, set the butter side for serving day, cool the hot potatoes, and cover and chill them for up to 2 days in the fridge. Thirty minutes before serving, re-heat the potatoes in the microwave, stirring every 5 minutes, until they are heated throughout. Stir in the butter to melt, cover and let sit a few minutes until serving time.

Favorite Meatloaf

This is an easy meatloaf that gives great results every time.

Favorite Meatloaf

2 lbs. ground beef

1 (15 oz.) can sloppy joe sauce (such as Manwich)

1 (6-8 oz.) package chicken flavored stuffing mix

2 eggs

1 small onion, chopped

3/4-1 tsp. salt

1/2 tsp. garlic powder or 1 garlic clove, minced

In a large bowl combine the all ingredients and mix with your hands until all is combined and mixed well. Pat the meat mixture into an 8 x 11 -inch baking dish or two 9x5-inch loaf pans. Bake @ 350* F for 45 - 60 minutes. Serve hot and enjoy.

Summer Lemonade

A refreshing drink, especially during the hot summer months.

Summer Lemonade

5 lemons

5 limes

5 oranges

3 quarts water

1 1/2 to 2 cups sugar

ice to serve it with

Squeeze the juice from 4 of the lemons, 4 limes and 4 oranges and pour into a gallon container. Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to the squeezed juices. Mix well. Store in the refrigerator. Serve on ice garnished with fruit slices.

Makes about 12-16 servings / 1 gallon

Crunchy Floret Salad

Even my kids love this one.

Crunchy Floret Salad

3 cups fresh broccoli florets

2 cups fresh cauliflower florets

1/2 lb. sliced bacon, cooked and crumbled

1 cup light mayonnaise

2 TBSP. sugar

2 TBSP. cider vinegar

1/4 tsp. salt

1 1/2 cups (6 oz.) shredded cheddar cheese

In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over the salad and mix well. Cover and refrigerate until ready to serve. Stir in the cheese just before serving.

Makes about 6-8 servings

Taco Soup

I have seen many different variations of this recipe, but this one if our family favorite. You can change and adjust it to your taste as it's an easy recipe to personalize.

Taco Soup

1 (46 oz.) can tomato juice

1 lb. ground beef, cooked and drained

2 (15 oz.) cans dark red kidney beans, rinsed and drained

1 (15 oz.) can light red kidney beans, rinsed and drained

1 (15 oz.) can pork and beans*

1 (15 oz.) can corn, drained

1 (15 oz.) can cut green beans (optional)

1 packet taco or mild chili seasoning

shredded cheese

corn chips/Fritos

* you can use a 15 oz. can of rinsed and drained black beans in place of the pork and beans

In a 6 qt. dutch oven, combine the tomato juice, cooked ground beef, all of the beans, corn, green beans and the taco seasonong packet. Bring to a boil. Reduce heat and simmer for 20-30 minutes, stirring every few minutes. Serve hot in bowls and top with shredded cheese and corn chips. Enjoy!

Heidi's Amazing Cookie Dough Truffles

This recipe will garner tons of compliments, and will have everyone begging you for the recipe, it's just so good!

Heidi's Amazing Cookie Dough Truffles

1/2 cup butter or margarine, softened

3/4 cup packed brown sugar

2 cups all-purpose flour

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla extract

1/2 cup miniature semi-sweet chocolate chips(must be mini chips!)

1/2 cup chopped walnuts or pecans

1 1/2 lbs. semi-sweet chocolate candy coating, chopped

In a mixing bowl, cream butter and brown sugar until light and fluffy. Add flour, milk and vanilla. Mix well. Stir in the nuts and chocolate chips. Shape dough into 1-inch balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm. In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls of dough in chocolate coating and place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, after truffles have chilled second time, re-melt remaining candy coating and drizzle over candies. Store in fridge.

Makes about 5 1/2 dozen truffles.

Ravioli Lasagna

A serious favorite with my kids, it comes together fairly fast as in on the table in no time.

Ravioli Lasagna

1 lb. ground beef

1/2 tsp. garlic powder

salt and pepper to taste

1 cup grated carrots

1 cup sliced fresh mushrooms (optional)

1 TBSP. olive oil

1 (28 oz.) jar spaghetti sauce

2 (8 oz.) cans tomato sauce

1 (25 oz.) pkg. frozen cheese ravioli, cooked & drained

3 cups (12 oz.) shredded mozzarella cheese

1/2 cup grated parmesan cheese

Cook beef until no longer pink; drain. Sprinkle with garlic powder, salt and pepper; set aside. In a saucepan, cook carrots and mushrooms in olive oil until tender. Stir in the spaghetti and tomato sauces. Spread 1/2 cup sauce in a greased 13×9x2-inch baking dish. Layer with half of the cooked ravioli, spaghetti sauce, beef and cheeses. Repeat layers ending with the cheeses. Cover and bake @ 375 degrees F. for 25-30 minutes. Uncover and bake 10 minutes longer. Remove from oven and let stand for 15 minutes before serving.

Grandma Colleen's Best Ever Chicken Salad

I love this recipe, and have made it time and time again.

Grandma Colleen's Best Ever Chicken Salad

1 (8 oz.) pkg cream cheese, softened
2-4 TBSP. milk
1 1/2 cups cooked and chopped chicken
1/4 tsp. salt
several dashes curry powder
dash ground black pepper
2 TBSP. finely grated onion
1/2 cup chopped almonds

In a food processor or blender, combine the cream cheese and 2 TBSP. milk until well mixed. Then add the chicken, scraping the sides to make sure it mixes well. Add the salt, curry powder, pepper and onion, and blend again to mix well. If you feel the chicken mixture is too dry you may add more milk, 1 TBSP. at a time, until the desired consistency is reached. Place chicken mixture into a bowl and mix the almonds in by hand. Make sure they evenly distributed throughout. Chill until ready to serve. *note*-only use regular cream cheese, do not use the light or fat free since they tend to break down causing your salad to become a liquid mess.

Orange Yogurt Smoothie

This is a favorite breakfast drink at our house, and so easy to make.

Orange Yogurt Smoothie

2 cups orange juice

1 1/2 cups vanilla yogurt

2-4 TBSP. sugar

1 to 2 cups ice cubes

Cover and blend on HIGH until well mixed and all of the ice is incorporated.

Makes about 4 servings.

Mom's Meatloaf

This is one of two meatloaf recipes that we really like, and tastes exactly like the meatloaf my Mom used to make when I was growing up.

Mom's Meatloaf

2 lbs. ground beef

1/2 cup crushed saltines or buttery round crackers (like Ritz)

1 cup shredded cheddar cheese

1 (1 3/8 oz.) pkg. dry onion soup mix

1/4 tsp. garlic powder

2 eggs, beaten

1/4 cup ketchup

2 TBSP. steak sauce

In a large bowl, combine all ingredients and mix well with your hands to make sure it’s well combined. Transfer and lightly press the meat mixture into an 8×11-inch baking dish 'or' into two 9x5-inch loaf pans. Bake @ 350* F for 45-60 minutes, or until no longer pink. Serves 8-10.

Magic Cookie Bars

This is my favorite of the many different versions being passed around. I think it's the butterscotch chips that make this bar so very good.

Magic Cookie Bars

1/2 cup butter or margarine, melted

1 1/2 cups graham cracker crumbs

1 (14 oz.) can sweetened condensed milk

1 cup semisweet chocolate chips

1 cup butterscotch flavored chips

1 cup chopped pecans (or walnuts)

1 1/3 cups flaked coconut

Heat oven to 350* F (325* F for a glass dish). Coat 13×9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over the crumb mixture. Layer evenly with chocolate chips, nuts, and coconut in that order. Press down firmly with a fork. Bake 25 minutes or until lightly browned. Cool and cut into bars. Store covered at room temperature.

Cinnamon Syrup

Deliciously quick and easy to make.

Cinnamon Syrup

1 cup sugar
1/8 tsp. salt
2 TBSP. flour
1/2 tsp ground cinnamon
2/3 cup water
2 TBSP. butter

Mix sugar, salt, flour and cinnamon. Add the water and bring to a full boil. Boil until thickened. Stir in the butter until melted and well mixed. Serve warm over your choice of pancakes, waffles or French Toast.
Makes about 1 1/2 cups.

Oatmeal Waffles 'or' Pancakes

An easy and tasty way to add some extra fiber to your mornings, and your kids will never know the difference.

Oatmeal Waffles or Pancakes

2 cups quick cooking rolled oats
1/2 cup flour
1 tsp. salt
1 1/2 cups water
1 TBSP. baking powder
1 beaten egg
1 TBSP. molasses
2 TBSP canola oil

Combine all ingredients and mix well, there should be no lumps. Bake in a waffle iron or if you prefer, ladle the batter onto a heated skillet and cook as pancakes.
Makes about 10.

Creamy Zucchini Soup

I make sure to shred and freeze the copious amounts of zucchini I harvest from my garden each Fall so that I can make and enjoy this delicious soup year round.

Creamy Zucchini Soup

2 TBSP. chopped onion

3 TBSP. butter

3 TBSP. flour

2 cups milk

1 cup water

1 tsp. chicken bouillon granules

1/2 tsp. salt

1/4 tsp. pepper

1 large zucchini, washed, unpeeled, then shredded

1 cup shredded cheddar cheese

In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil, cook and stir for 2 min or until thickened. Add the zucchini. Simmer, uncovered, stirring constantly, for 10 min or until zucchini is tender. Stir in cheese until melted. Serve hot, in bowls.

Makes about 4 servings.

Slow Cooker Creamy Italian Chicken

This is an easy, no-fuss recipe that is perfect for a busy day.

Slow Cooker Creamy Italian Chicken

-Melt in the crock pot:

3 TBSP. butter

-Place into the crock pot and coat in the butter:

6 boneless, skinless, chicken breasts

-Sprinkle on the chicken:

pepper to taste and

1 pkg. Good Seasons Italian dressing mix

-Cover and cook on ‘LOW’ for 4 hours.

-1 hour before serving, shred the chicken.

-Add to the crock pot:

1 (10 3/4 oz.) can cream of mushroom soup

1 TBSP. dry onion flakes

1 (8 oz.) pkg. cream cheese, cut into cubes

-Cover and cook the remaining hour. Add a little milk to thin the mixture before serving.

-Serve the chicken mixture over:

Hot cooked noodles or rice.

Banana Pudding

So, so good!

Banana Pudding

8 oz. fat free plain yogurt or sour cream

1 (8 oz.) container frozen whipped topping, thawed

1 (5 oz.) package instant vanilla pudding mix

2 cups milk (I used skim w/ great results)

1 (16 oz.) package vanilla wafer cookies

4 bananas, peeled and sliced

In large bowl combine plain yogurt, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, place a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

Fabulous Fajitas

My favorite fajita recipe, and one I use over and over again.

Fabulous Fajitas

2 green bell peppers, sliced
1 red bell pepper, sliced
1 onion, halved and thinly sliced
olive oil
1 lb. fresh sliced mushrooms
2 cups cooked cubed chicken
1 (.7 ounce) package dry Italian-style salad dressing mix
10 (12 inch) flour tortillas

Cut peppers and onion into long thin slices, do not dice. Saute peppers and onion in a small amount of olive oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly. Warm tortillas and place the meat mixture down the middle of each tortilla and roll up. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.
Makes about 10 fajitas.

Creamy Blueberry Jello Salad

I have made this with and without the walnuts with great results each time.

Creamy Blueberry Jello Salad

1 (6 oz.) pkg. grape Jello

2 cups boiling water

1 (21 oz.) can blueberry pie filling

1 (20 oz.) can unsweetened crushed pineapple, undrained

topping:

1 (8 oz.) pkg cream cheese, softened

1 cup reduced fat sour cream or plain yogurt

1/2 cup sugar

1 tsp. vanilla extract

1/2 cup chopped walnuts (opt.)

In a large bowl, dissolve Jello in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13×9x2-inch dish. Cover and refrigerate until partially set, about 1 hour. For topping, in a small mixing bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over Jello; sprinkle with walnuts. Cover and refrigerate until firm. Yield: 12-15 servings

No Bake Granola Bars

I love making these, and my kids love eating them.

No Bake Granola Bars

2 1/2 cups crispy rice cereal (like Rice Krispies)

2 cups quick-cooking oats

1/2 cup raisins (optional)

1/2 cup firmly packed brown sugar

1/2 cup light corn syrup

1/2 cup peanut butter

1 tsp. vanilla extract

1/2 cup milk chocolate or semi-sweet mini M&M’s

Combine first 3 ingredients in a large bowl; set aside. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Stir in mini M&M’s quickly before they begin to melt. Press mixture into 13- x 9-inch pan; cool in pan on a wire rack. Cut into bars.

Crowd Pleasing Taco Salad

I love to make this for supper on a hot Summer night. So easy, and so quick.

Crowd Pleasing Taco Salad

1 lb. ground beef

1 (15 oz.) can black beans, rinsed and drained

1/2 cup ketchup

1 tsp. dried oregano*

1 tsp. chili powder*

1/2 tsp. salt*

1/8 tsp. pepper*

1 medium head iceburg lettuce, cut into bite size pieces

2 medium tomatoes, diced

1 cup shredded cheddar cheese

1 (3.8 oz.) can sliced black olives, drained

1/2 cup light mayonnaise

1/4 cup taco sauce (mild, medium, or hot)

1 (10 1/2 oz.) pkg. corn chips

Cook ground beef until no longer pink; drain. Stir in the beans, ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine the mayonnaise and taco sauce; pour over salad and toss to coat. Serve over corn chips. Serve immediately. Yield: about 10 servings

*you can substitute a packet of taco seasoning for the oregano, chili powder, salt and pepper if you prefer.

Orange Juice Freezer Jelly

This tastes just like orange marmalade without the bitter aftertaste from the peels.

Orange Juice Freezer Jelly

2 cups orange juice, fresh or reconstituted frozen, either is fine

1/4 cup lemon juice, fresh or bottled

4 1/2 cups sugar, measured into separate bowl

3/4 cup water

1 box Sure Jell Fruit Pectin

Measure orange and lemon juice into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil 1 minutes. Add to juice mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.) Fill your containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze jelly for up to 1 year. Thaw in fridge before using.

Makes about 5 (1-cup) containers

Sausage Dip

Often referred to as "heart attack on a chip" dip in my family, I have tried to lighten the ingredients somewhat to keep the heart attacks at bay since this is a favorite.

Sausage Dip

1 lb. turkey sausage (in a roll like Jimmy Dean sausage, not the links)

1 (4 oz.) can diced green chilies

1 (8 oz.) pkg. reduced fat cream cheese

1 (2 oz.) jar diced pimentos, drained

In a skillet, brown the turkey sausage over medium heat, making sure to break up the larger pieces. Drain if necessary. In a large bowl, place the cooked sausage and the remaining ingredients. Place the bowl in the microwave and cook for 1 minute to soften the cream cheese. Stir the contents to mix and then return the bowl to the microwave and cook again for 1 minute intervals, until the sausage dip is hot and everything is mixed well and incorporated. Serve the sausage dip hot with tortilla chips, crackers, or cubed french bread.

Cranberry-Pear Tossed Salad

Makes a great main dish salad on a hot summer day, or a delicious side dish any time of year.

Cranberry-Pear Tossed Salad

1/3 cup apricot nectar

1/3 cup red wine vinegar

1/3 cup canola oil

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons sugar

1/2 cup chopped walnuts

12 cups torn mixed salad greens

3 medium pears, sliced

1/2 cup dried cranberries

3/4 cup crumbled blue cheese

For dressing, in a bowl, whisk together the first six ingredients; set aside. -In a heavy skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat. Remove from the heat. In a large salad bowl, combine greens, pears and cranberries. Drizzle with dressing. Add nuts and blue cheese; toss.

Peach Fruit Cocktail

I like to freeze half of this batch in small one cup containers so that they are easy for me or my kids to pull out for a quick snack.

Peach Fruit Cocktail

3 quarts fresh peaches, peeled and sliced
3 cups orange juice
1 to 1 1/2 cups sugar, to taste
1/2 cup lemon juice
about 2 lbs. rinsed and stemmed, seedless red grapes
1 (20 oz.) can crushed pineapple, undrained

In a large bowl, combine orange juice, sugar, and lemon juice, mixing to combine. Add peach slices, grapes and crushed pineapple. Stir to mix. Ladle portions into desired serving size freezer containers, and freeze. Serve partially thawed, it tastes fresh, delicious and just like Summer year round.
Or, if you want to eat this without freezing first, you must chill this for AT LEAST 24 hours (if you’re just freezing it first though you don’t have to chill it first). But you really do have to chill this mixture for AT LEAST 24 hours before eating it if you’re not going to freeze it first, it has to marinate to let the flavors properly combine. Otherwise it just doesn’t taste as good.

Granny's Baked Custard

I prefer custard any day over pudding, and this recipe from my Granny doesn't disappoint.

Granny’s Baked Custard

1 (14 oz.) can sweetened condensed milk

6 eggs, large or ex-large

1 tsp. salt

2 tsp. vanilla extract

6 cups hot water

Pour the sweetened condensed milk into a large bowl. Add eggs and mix well. Add the salt and vanilla, stirring to mix. Finally add the hot water and mix well. Pour into individual custard baking cups. Place the cups into a baking dish with deep sides. Pour hot water into baking dish until it comes up the sides of the custard cups about 1-inch. Place baking dish with custard cups into the oven set to 300* F and bake for 1 hour. Check for doneness (I know, that’s not even a real word), and if needed you can bake for up to 30 minutes more. Makes 8-12 cups depending on custard cup size you are using. If your custards turn out a bit runny after baking, reduce your oven temp next time to around 275* F and see if that helps.

Makes about 8 servings.

Chicken Spaghetti

This recipe halved should fit into either a 13 x 9-inch or 11 x 7-inch baking dish quite easily, or you could make the full size recipe, divide it between two casserole dishes and just freeze one for later.

Chicken Spaghetti

1 (14 oz.) pkg spaghetti
about 4 cups cooked, cubed chicken (more or less as desired)
2 (10 3/4 oz.) cans reduced fat cream of chicken soup
1 (16 oz.) container reduced fat sour cream
about 1/2 - 3/4 cup milk
1/2 to 3/4 tsp. salt
pepper to taste
1 onion, diced
2-3 TBSP. minced garlic
1 TBSP olive oil
2 (16 oz.) pkgs. frozen broccoli
about 2-3 cups shredded cheddar cheese

Preheat the oven to 350* F. Cook the spaghetti to pkg directions, minus a minute or two so that the pasta is slightly undercooked since it will cook a little bit more in the oven, and you don’t want it to end up mushy; drain and set aside. In a large bowl, whisk together the cream of chicken soups (undiluted), the sour cream, milk, salt and pepper. Pour about 3/4 cup into the bottom of a greased 10 x 14 x 2-inch baking dish and spread over the bottom evenly. Pour the cooked spaghetti over top of the sauce in the baking dish. In a frying pan, heat the olive oil, and saute the onion, garlic, and cut up chicken together, just until the onion is tender. Layer the chicken and onion mixture over top of the spaghetti in the dish. Spread the broccoli over top. Pour the remaining soup mixture over top of all, spreading it evenly so that the entire top is covered. Sprinkle the cheese evenly over top. Bake @ 350* F uncovered, for about 35-45 minutes, or until the cheese is melted, and the casserole is bubbly. Serve hot, and enjoy!

Makes about 10-12 servings

Pork and Pepper Tortillas

If you don't like pork, you can easily substitute a beef roast instead with the same delicious results.

Pork and Pepper Tortillas

1 (2 1/2 - 3lb.) pork roast

1 cup boiling water

2 tsp. beef bouillon granules

1 pkg. Fajita ‘or’ Taco seasoning mix

1 garlic clove, minced

1 (4 oz.) can diced green chilies

2 medium onions, sliced

1 each, sliced, green pepper, sweet red and yellow pepper

1 TBSP. butter or margarine

12 (8-inch) flour tortillas, warmed

toppings: shredded cheese, lettuce, black olives, salsa, sour cream

Place roast in a 5 QT. slow cooker. Combine water, bouillon, fajita seasoning packet, garlic, and green chilies; pour over roast. Top the roast with the sliced onions, cover and cook on ‘HIGH’ for 1 hour. Reduce heat to ’LOW’ and cook for 7-8 hours. Remove meat and shred with two forks. Return to crock pot and heat through. In a skillet, melt the butter over medium heat, and saute the peppers until tender. To serve, using a slotted spoon, place meat down the center of a warmed tortilla, top with the peppers, and any other desired toppings, then fold and enjoy. This makes a lot, so you can easily freeze any leftovers for another dinner another day.

*Please note, this is not a spicy hot dish, so if you want "heat", you will need to add it yourself if you prefer.

Cabbage Crunch Salad

I love making this salad any season of the year, it's just so good.

Cabbage Crunch Salad

scant 1/4 cup vinegar

scant 1/4 cup sugar

1-2 TBSP. olive oil

2 pkgs. oriental flavor ramen

3 TBSP. butter or margarine

3/4 cup sliced almonds (more or less)

1 (14 oz.) bag shredded cabbage and carrot coleslaw mix

Mix together the vinegar, sugar and olive oil. Set aside. In a skillet, melt the butter over ‘medium-low’ heat. Meanwhile, remove the uncooked ramen noodles from their packages, set the seasoning packets aside and break the uncooked ramen into small bite sized pieces. Add the broken ramen noodles to the melted butter in the skillet and the almonds. Cook over ‘medium-low’ heat, stirring until the noodles and almonds are evenly coated in butter, but make sure not to let it scorch. Sprinkle the two seasoning packets from the ramen over top of the noodles and almonds in the skillet, and stir to mix, making sure to coat them evenly, and all is heated through and the almonds are lightly toasted. Be careful not to let it burn. Remove from heat. Place the entire bag of coleslaw mix into a large bowl. Pour the noodle and almond mixture on top of the coleslaw, and toss to mix. Pour the vinegar dressing over top of the coleslaw mixture and toss again to evenly coat. Chill until ready to serve.

Strawberry Frozen Yogurt

My kids all love to help me make this, especially when it's time to eat it!

Strawberry Frozen Yogurt

4 cups plain yogurt (low fat or fat free)

1 1/2 cups frozen sliced strawberries in syrup, thawed

1 cup whipping cream ‘or’ evaporated skim milk

3/4 cup sugar

Mix all ingredients in a large bowl. Whisk to combine. Chill in the refrigerator for 30 minutes. Then freeze according to your ice cream makers instructions.

This recipe makes 2 quarts of yogurt mixture, and when frozen it will expand in size, so if your ice cream maker has a 2 quart size canister, then only pour half of the mixture in at a time as it will expand as your ice cream maker freezes the mixture. But if your canister is bigger than 2 quarts, you can freeze the entire batch at once with no worries. Also, if you would like to lower the fat content a little, you can substitute evaporated skim milk for the whipping cream, just know that it may change the texture of the final product a bit, but less fat and calories are always worth it in the end, in my opinion.

Baked Chicken Fajitas

I like being able to throw it all together into one dish, put it in the oven and then get the rest of the supper ready as this cooks.

Baked Chicken Fajitas

1 lb. boneless skinless chicken breast, cut into thin strips

1 (14 1/2 oz.) can diced tomatoes and green chilies, drained

1 medium onion, cut into thin strips

1 medium green pepper, cut into thin strips

1 medium sweet red pepper, cut into thin strips

2 TBSP. vegetable oil

2 tsp. chili powder

2 tsp. ground cumin

1/4 tsp salt

12 (6-inch) flour tortillas, warmed

In a 13×9x2-inch baking dish coated with non-stick cooking spray, combine the chicken, tomatoes, onions and peppers. Combine the oil, chili powder, cumn and salt. Drizzle over chicken mixture and toss to coat. Bake uncovered @ 400 degrees F for 20-25 minutes or until chicken is no longer pink and veggies are tender. Spoon onto tortillas and fold in sides. Serve hot/warm. Makes about 6 servings.

Pappy's Vanilla Creme Root Beer

My Dad came up with this as an easy way to make Root Beer without having to use dry ice. He has made this countless times for many different family gatherings, and we all love it.

Pappy’s Vanilla Creme Root Beer

2 qts. cold water

3 lbs. sugar

1 (4 oz.) bottle ‘Big H’ root beer extract

2 (2 liter) bottles cream soda, chilled

4 (2 liter) bottles club soda ‘or’ sparkling water, chilled

1 bag of ice

Into a 5 gallon drink cooler, combine the cold 2 quarts of water and the sugar. Add the root beer extract and stir until the sugar is dissolved. Add 1 bottle of club soda, mixing to dissolve all ingredients. Add the remaining bottles of club soda and the cream soda gently, so as to not lose the fizz. Stir gently to mix. Add ice to chill the drink further, and serve. Be careful not to stir the mixture too much or your drink will lose it’s fizz and go flat. Yield: about 5 gallons.

Zucchini Bread

This recipe comes from Paul's wife and it's the best zucchini bread, hands down, that I have ever come across. So good!

Zucchini Bread

1 1/2 cups flour

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. baking powder

1/4 tsp. ground nutmeg

1 egg beaten

1 cup sugar

1 cup finely shredded, unpeeled zucchini

1/4 cup cooking oil (canola or vegetable)

1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 35o* F. Grease the bottom and 1/2-inch up the sides of an 8×4x2-inch loaf pan; set aside. In a medium bowl, combine the flour, cinnamon, baking soda, salt, baking powder and nutmeg. Make a well in the center of flour mixture; set aside. In another medium bowl combine egg, sugar, shredded zucchini and oil. And the zucchini mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in the nuts if using them. Spoon batter into prepared pan. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf.

Apple Bread variation: Prepare as above, except substitute 1 1/2 cups finely shredded peeled apple for the shredded zucchini.

Banana Jam

An easy to make jam that my kids all love!

Banana Jam

2 cups mashed ripe bananas

2 cups sugar

2 TBSP. bottled lemon juice

Combine all ingredients in a large saucepan. Over medium-high heat, bring to a boil, stirring occasionally. Cook for 5 minutes at a moderate boil, still stirring occasionally. Ladle into jelly jars, secure lids, label, and store in the refrigerator. Use on toast, pancakes, waffles, or anything else you can think of you might like. Yield- 2 jelly jars

Quick Italian Hot Rolls

Not only are these fast and easy dinner rolls, but they are totally delicious and will win you rave reviews every time.

Quick Italian Hot Rolls

3 1/2 - 4 cups flour

2 TBSP. active dry yeast or instant yeast

2 TBSP. sugar

2 tsp. garlic salt

1 tsp. Italian seasoning

1 cup milk

1/2 cup water

2 TBSP. butter or margarine

1 egg, lightly beaten

1/2 cup grated parmesan cheese

topping:

2 TBSP. butter or margarine, melted

1/4 cup grated parmesan cheese

Combine 1 1/2 cups flour, yeast, sugar, garlic salt and Italian seasoning. Mix well. Combine milk, water and butter in saucepan. Heat until milk is lukewarm. Butter does not need to melt. Add to flour mixture. Add egg. Blend at low speed until moistened. Beat 3 minutes at high speed. Gradually stir in 1/2 cup parmesan and enough flour to make a firm dough. Knead for 3 - 5 minutes until smooth and elastic. Place in a greased bowl, turning to coat top. Cover. Let rise about 15 minutes in a warm place. Punch dough down. Divide into 16 pieces. Form into balls. Dip tops into melted butter then into the 1/4 cup parmesan cheese. Place in well greased muffin tins, with the butter side up. Let rise, covered, about 10 minutes. Bake @ 375* F for 20-25 minutes, or util light golden brown. Remove from pan to cool. Enjoy!

Cheesy Drop Biscuits

These are quick and easy to make, and delicious when served with a big bowl of soup.

Cheesy Drop Biscuits

2 cups self rising flour**
1 cup butter or margarine, melted
1 cup sour cream or plain yogurt
1 cup shredded cheddar cheese

In a large bowl, combine all of the ingredients, and mix until well blended. Drop by rounded tablespoonfuls 2-inches apart onto a lightly greased baking sheet. Bake @ 350* F for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pan. Serve warm.
Makes 12 biscuits.

**As a substitute for each cup of self rising flour, place 1 1/2 tsp. baking powder and 1/2 tsp. salt into a measuring cup and add enough all purpose flour to measure 1 cup.

Creamed Peas and Potatoes

So very good when served on the side with meatloaf.

Creamed Peas and Potatoes

4 medium red potatoes, scrubbed and cubed
1 (10 oz.) pkg frozen peas
1 tsp. sugar
2 TBSP. butter
2 TBSP. flour
1/2 tsp. salt
1/8 - 1/4 tsp. ground black pepper
1 1/2 cups milk

Place potatoes in a large saucepan, cover with water and bring to a boil. Reduce heat and simmer, covered for 15-20 minutes until tender. Drain. Cook peas according to package directions, adding sugar.
Meanwhile, melt butter in a saucepan. Add the flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil. Cook and stir for 1 minutes or until thickened. Drain the potatoea and peas and place both in the saucepan. Stir to coat and serve immediately.
Makes about 6-8 servings.

Cherry Cranberry Sauce

So good with the Thanksgiving turkey, and even better the next day on a turkey sandwich!

Cherry Cranberry Sauce

1 1/2 cups sugar
1 1/2 cups water
4 cups fresh or frozen cranberries (about 1 lb.)
1 (14 1/2 oz.) can pitted dark cherries, drained

In a large saucepan, cook the sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat and cook 20 minutes longer until thickened. Pour into serving dish, cover and chill for at least 2 hours.

Cranberry Pecan Pie

A delicious combination of sweet and tart, and a very pretty pie to set out on your holiday table.

Cranberry Pecan Pie

3 eggs
1 cup light corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 tsp. vanilla extract
2 cups fresh or frozen cranberries
1 cup chopped pecans
single pastry for 9-inch pie

Roll out pastry for 9-inch pie plate, flute edges and set aside. In a large bowl, combine the eggs, corn syrup, sugar, butter, and vanilla, Mix until well blended. Stir in the cranberries and pecans. Pour into prepared pastry lined pie plate. Bake @ 425* F for 10 minutes. Reduce heat to 350* F and bake 35-40 minutes longer, or until filling is almost set. Cool completely on wire rack. Cover and chill overnight before slicing.
Makes 8 servings.

Baked Refried Bean Dip

A delicious dip that can be reheated the next day if you have any leftovers.

Baked Refried Bean Dip

4-6 tomatoes, seeded and chopped
1 (16 oz.) can fat free refried beans
2 cups shredded cheddar or colby jack cheese, divided
3/4 cup fat free plain yogurt 'or' low fat sour cream
1 tsp. lemon juice
1 tsp. chili powder
tortilla chips

Preheat oven to 350* F. Layer the chopped tomatoes in the bottom of a 13x9 baking dish. Set aside. In a large bwol, combine the refried beans, 1 cup shredded cheese, plain yogurt (or sour cream), lemon juice and chili powder. Mix well. Spread the bean mixture evenly over top of tomatoes in the baking dish. Sprinkle the remaining cheese over top. Bake @ 350* F for 20-25 minutes until the cheese is melted and it's heated through. Serve hot with tortilla chips.

Baked Artichoke Dip

An incredible dip that is lower in fat than most of the other versions I have come across.

Baked Artichoke Dip

2 (14 oz.) cans artichoke hearts, drained and well chopped
1 cup reduced fat mayonnaise
1 1/2 cups shredded parmesan
1 (8 oz.) pkg. reduced fat cream cheese, softened
1 (4 oz.) can chopped green chilies

Preheat oven to 350* F. ion a medium bowl, combine the artichoke hearts, mayonnaise, 1 cup parmesan cheese, cream cheese and green chilies. Pour the mixture into a pie plate or an oven proof dish. Top with the remaining 1/2 cup parmesan cheese. Bake @ 350* F for 25 minutes, until bubbly and slightly browned on top. Serve warm with tortilla chips, or baguette slices.

Slow Cooker Hamburger soup

This soup is my favorite on a cold night, and the mashed potatoes on top are the crowning touch. Yum!

Slow Cooker Hamburger Soup

1 1/ 2 lbs. ground beef, browned and drained
2 (48 oz.) cans tomato juice
2 (16 oz.) bags shredded coleslaw mix
1 (16 oz.) pkg. frozen corn (about 3 cups)
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
Hot Mashed Potatoes

Place the cooked ground beef, tomato juice, coleslaw mix, corn, salt, onion powder and garlic powder in your slow cooker and give it a stir. Cover and cook on 'LOW' for 8 to 12 hours. Serve with a large dollop of hot mashed potatoes on top of each serving.
Makes about 10-12 servings

Oatmeal Jam Bars

My favorite jam to make this with is apricot, but you can use raspberry, strawberry, grape, or whatever, it's all up to you. And doubling this recipe will make enough to fit in a 9x13-inch pan.

Oatmeal Jam Bars

1/2 cup brown sugar, packed
1 cup flour
1/8 tsp. salt
1/4 tsp. baking soda
1 cup rolled oats
1/2 cup butter, softened
1 cup jam or preserves of your choice

Preheat oven to 350* F and grease an 8x8-inch baking pan. In a large bowl, combine the brown sugar, flour, salt, baking soda and rolled oats. Mix well. Cut the butter into the flour mixture, using your hands if necessary to rub the butter into a crumbly mixture. Press 2 cups of the crumbs evenly into the bottom of your prepared pan. Spread your jam to within 1/4"-inch of the edge. Sprinkle the remaining crumbs evenly over the top, pressing the crumbs down lightly into the jam. Bake @ 350* F for about 30-40 minutes, until the edges are lightly browned and the top is slightly golden. Let cool completely before cutting. Store leftovers in the fridge.
Makes 16 bars.

Chicken Tortellini Soup

You can use more or less tortellini than called for, it all depends on how much you want in your soup and also what size your grocery store carries. I have used 2 (13 oz.) bags before with no problem, so it's pretty versatile. You can also swap out the tortellini for 1 lb. of wide egg noodles if you want chicken noodle soup.

Chicken Tortellini Soup

2 TBSP. olive oil
1 lb. chicken breast, cubed
1 lb. carrot slices (I use a 1 lb. bag of frozen carrot slices)
4 to 5 stalks celery, sliced
1 onion, chopped
1 to 2 TBSP. minced garlic from jar
6 to 7 qts. chicken broth
1/2 tsp. dried thyme leaves
2 bay leaves
1 tsp. salt
19 oz. frozen cheese tortellini (more or less)
shredded parmesan

In a large Dutch oven, heat the olive oil over high heat. Add the chicken and cook until no pink remains. Add the carrots, celery, onion and garlic and cook until the carrots are crisp tender. Add the chicken broth, thyme, bay leaves and salt and bring to a boil. Reduce heat, cover and simmer for 30-45 minutes. Add the tortellini and let cook for 20-30 minutes. Top each serving with a sprinkle of parmesan cheese.
Makes about 12-14 servings

*note* I also use 6 to 7 quarts of water and add 24 to 27 tsp. of chicken bouillon granules if I don't have the chicken stock on hand.

Strawberry Lemonade Salad

This is a serious favorite of mine, and my sister Heidi is a genius for coming up with it. Love it!

Strawberry Lemonade Salad

32 oz. Lemon flavored yogurt
2 (3.9 oz.) pkgs. instant vanilla pudding mix
1 (12 oz.) tub frozen whipped topping, thawed
2 pints fresh strawberries, hulled and sliced

In a large bowl, whisk together the yogurt and pudding mix until well combined.
Fold in the whipped topping. Fold in the strawberries and chill for at least 1 hour before serving.
Makes about 8-10 servings.

Chocolate Peanut Butter Fudge

My sister Heidi made this over the holidays and it was insanely good. So creamy, and delicious. Thanks Heidi!

Chocolate Peanut Butter Fudge

3 cups white sugar
1 cup evaporated milk
1/4 cup cocoa
1/2 cup peanut butter
1 tsp. vanilla extract
1 TBSP. butter

Butter one 9x9 inch pan. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to soft ball stage (235* F) Remove from heat, add peanut butter, vanilla and butter. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Green Beans Amandine

This is a surprisingly easy, and delicious vegetable side dish that was even a big hit with my children.

Green Beans Amandine

1 lb. frozen cut green beans
1/2 cup water
1/4 cup slivered or sliced almonds
2 TBSP. butter
1 tsp. lemon juice
1/4 tsp. seasoned salt

In a medium saucepan, combine beans and waater and bring to a boil. Cover and cook for about 15 minutes, or until the beans are crisp tender. Drain and set aside. In a skillet, cook the almonds in butter over a LOW heat, so as not to burn them. Stir in the lemon juice and seasoned salt. Add the beans, mixing to coat and heat through. Serve.
Makes about 6-8 servings.

Peanut Butter Pancake Syrup

My kids love this!

Peanut Butter Pancake Syrup

1 cup maple flavored pancake syrup
1/2 cup creamy or crunchy peanut butter

Combine the syrup and the peanut butter in a medium microwave safe bowl. Heat the mixture in the microwave for 1 minute. Stir, mixing well, then return to the microwave and heat in 20 second increments until the syrup is well mixed and completely combined. Serve warm over pancakes or French toast. Store leftovers in the fridge and reheat in the microwave as needed to serve again.
Makes 1 1/2 cups.

Freezer Peanut Butter and Jelly Sandwiches

Bread goes really fast at our house, so I like to make a bunch of these and toss into the freezer so that I am not caught unprepared for school lunches on the mornings we unexpectedly run out of bread.

Freezer Peanut Butter and Jelly Sandwiches

2 slices bread
1 TBSP. butter, softened (not melted)
2 TBSP. peanut butter
2 tsp. jelly 'or' jam 'or' honey

Spread the softened butter to the edge of each slice of bread in a thin layer. Spread the peanut butter over the butter on one piece of bread but not all the way to the edge. Spread the jelly (or jam or honey) over top of the peanut butter. Top with the second piece of buttered bread, butter side down. Do not cut the sandwich. Place in a sandwich bag, seal, and place in freezer laying flat. When frozen (about an hour) open and let out the remaining air, re-seal and return to the freezer until ready to use. Toss the sandwich straight from the freezer into a lunch bag in the morning and it will be defrosted in time for lunch.

Mammy's Classic Sugar Cookies

My Mom has been making these cookies for as long as I can remember. They are simple, easy and delicious, and I love that the dough doesn't need to be chilled before you use it.

Mammy's Classic Sugar Cookies

2 cups sugar
2 cups butter, softened
2 TBSP. pure vanilla extract
2 eggs
6 cups all-purpose bleached flour
2 tsp. baking soda
4 tsp. cream of tartar
regular, colored or coarse sugar

Preheat oven to 375* F. In a large mixing bowl, cream together the sugar and the butter until light and fluffy. Add the vanilla and the eggs, mixing until creamy. In a separate bowl, sift together the flour, baking soda and cream of tartar. Add to sifted mixture to the creamed mixture and mix well. dough will be stiff. Roll dough out on lightly floured surface to desired thickness, cut out into preferred shapes with cookie cutters and place on ungreased cookie sheets. Sprinkle the tops of the cookies with your preferred sugar of choice (granulated, colored or coarse). Bake @ 375* F for 8-10 minutes. Do not overbake. Let cool 1 minute on the cookie sheet, then remove to wire racks to cool completely.

Creamy Tomato Soup

A creamy soup that makes a delicious meal on a cold night.

Creamy Tomato Soup

1 medium onion, chopped
2 TBSP. butter or margarine
2 (15 oz.) cans diced tomatoes, undrained
2 (10 3/4 oz.) cans condensed tomato soup, undiluted
1 1/2 cups milk
1 tsp. sugar
1.2 tsp. dried basil
1/2 tsp. paprika
1/4 tsp.garlic powder
1 (8 oz.) pkg. cream cheese, cubed

In a medium saucepan, saute onion in butter until tender. Stir in the diced tomatoes, tomato soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Stir in the cubed cream cheese until melted and well combined. Serve immediately.
Makes about 6 servings.

Layered Tortellini Salad

This makes a great supper in the hot Summer months.

Layered Tortellini Salad

1 (19 oz.) bag frozen cheese tortellini
1 (6 oz.) bag baby spinach
8 (oz.) shredded coleslaw mix
1 pint grape tomatoes halved (or cherry tomatoes quartered)
1 lb. bacon, cooked, drained and crumbled
1 (16 oz.) bottle light Ranch salad dressing (more or less to your taste)

Cook trotellini according to package directions. Drain and rinse under cold water to cool and stop the cooking process. Set aside. In a large salad bowl, layer spinach, coleslaw shred, tomatoes and cooled tortellini. Top with the bacon. Drizzle entire bottle of Ranch dressing over top. Do Not Toss. Cover and chill until ready to serve, at least 4 hours or overnight. Just before serving, toss the salad to combine all of the ingredients. Makes about 12 servings.

Orange Creamsicle Salad

This creamy salad really tastes like a creamsicle, plus it so easy and delicious.

Orange Creamsicle Salad

3 cups water
1 (3 oz.) pkg. orange gelatin
2 (6 oz.) pkgs. cook and serve vanilla pudding
2 (11 oz.) cans mandarin oranges, well drained
1 ( 8oz.) tub frozen whipped topping, thawed

In a medium saucepan, heat the water almost to boiling, and stir in the gelatin and vanilla puddings, making sure they dissolve. Cook until it comes to a full boil and thickens. Remove from heat and let cool. Fold the drained mandarin oranges into the mixture and place in the fridge to cool entirely. When it has chilled entirely and is cold, fold in the whipped topping and chill overnight or at least until it's set. Serve and enjoy. Makes about 6 servings.

Baked Macaroni and Cheese

I love this recipe because it's so creamy, cheesy, and delicious.

Baked Macaroni and Cheese

1 lb. elbow macaroni pasta
1/4 cup flour
1/4 cup butter or margarine
4 cups milk
2 tsp. salt
3 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
about 2 cups fresh bread crumbs
3 TBSP. melted butter or margarine

Preheat oven to 375* F. Grease a 9x13-inch baking dish. In a large pot, cook pasta in boiling water 1-2 minutes less than the time recommended on the package according to the directions. Drain and set aside in the colander while you make the cheese sauce. In the same large pot you cooked the pasta in, melt the 1/4 cup butter over medium-high heat. Whisk in the flour and cook for a minute or so. Add the milk and salt, cooking until the mixture comes to a boil and has thickened, stirring constantly. Stir in the cheese until smooth. Remove from heat and pour the drained pasta back into the pan, stirring to combine the cheese sauce with the pasta. Pour into the prepared baking dish. In a small bowl, toss the fresh bread crumbs with the melted butter. Sprinkle evenly over top of the macaroni in the baking dish. Bake @ 375* F uncovered for 35-45 minutes, until hot and bubbly.
Makes about 8-10 servings.

Sunday Best Fruit Salad

This is my favorite fruit salad to make because it's not too sweet, the flavors of the fruit really come through, and it can be chilled for several days in the fridge and still look just as pretty as the same day it was made.

Sunday Best Fruit Salad

2 (20 oz.) cans pineapple chunks
2 apples, cored and diced
4 bananas, peeled and sliced
1 quart fresh strawberries, hulled and sliced
8-9 kiwi, peeled, halved and sliced
2 (21 oz.) cans peach pie filling

Drain the pineapple chunks, reserving the juice in a separate bowl. Place the pineapple chunks into a very large bowl and set aside. Place the apple pieces into the pineapple juice and let soak for 8-10 minutes, making sure all pieces get evenly coated with the juice. Remove with a slotted spoon and place the drained apple pieces into the bowl with the pineapple chunks. Place the banana slices into the bowl of pineapple juice for 8-10 minutes, stirring to make sure each piece is covered with juice. Remove with a slotted spoon and add the banana slices to the bowl with the pineapple chunks. Discard the pineapple juice. Add the remaining ingredients, stirring well to mix, making sure everything is evenly distributed. Chill until you are ready to serve. This will keep in the fridge for several days, covered, and the apples and bananas will not brown. Makes about 15-20 servings.

Basic Pizza Sauce

This makes enough sauce for two 15-inch pizzas.

Basic Pizza Sauce

1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 1/2 tsp. sugar
1 tsp. minced garlic
1/2 tsp. garlic salt
1/4 tsp. dried parsley

Mix all together in a medium bowl. Spread evenly over top of two pizza crusts, add toppings of choice and bake as needed.

Basic Pizza Crust

This recipe is my favorite for a great homemade pizza crust. It also freezes exceptionally well, just pre-bake the crust as directed, let it cool, wrap in plastic wrap and toss it into the freezer. Then if you need it just grab it, top it, and bake it.

Basic Pizza Crust

1 (.25 oz.) pkg. active dry yeast (or 2 1/2 tsp.)
1 cup very warm water
2 TBSP. olive oil
1 tsp. sugar
1/4 tsp. salt
2 1/2 cups unbleached flour
cornmeal for dusting
Pizza toppings of your choice

Preheat oven to 425* F. In a large mixing bowl, dissolve yeast in warm water. Add the olive oil, sugar, salt and 1 1/2 cups flour. Mix until smooth. Stir in enough remaining flour to make a firm dough. Turn onto floured surface, cover and let rest for 10 minutes.
Spray a 12-inch or larger pizza pan with non-stick cooking spray and dust with cornmeal. Roll dough out to desired size and place on pan. Do not let it rise. Add your toppings and bake for 15-20 minutes or until done.

Triple Batch (makes 4 crusts)

2 generous TBSP. instant yeast
3 cups very warm water
6 TBSP. olive oil
3 tsp. sugar
3/4 tsp. salt
7 1/2 cups unbleached flour
cornmeal for dusting
Pizza toppings of your choice

Prepare as above for single crust recipe except divide dough into four pieces, roll out and place onto four prepared pizza pans, then bake and proceed as above.

Southwestern Breakfast Casserole

I am almost positive you could make this the night before, cover and chill it, then bake it in the morning instead.

Southwestern Breakfast Casserole

1 lb. tube turkey breakfast sausage
1 (10 oz.) can mild Ro-Tel, undrained
2 (24 oz.) pkgs. frozen hash browns
8 oz. shredded cheddar cheese, divided
8 eggs
1 1/2 cups milk
1 3/4 tsp. salt

Preheat oven to 350* F. Grease a 15x10-inch baking dish. In a skillet, brown the turkey sausage and crumble as you cook it. Add 1/2 cup of water to the skillet to help it crumble as it cooks. When browned, add the can of Ro-Tel and cook until almost all of the liquid has evaporated. Pour the hash browns into a large bowl and stir in the sausage mixture and stir until combined. Add 6 oz. of the shredded cheese, and mix well. Pour the hash brown mixture into the prepared pan. In a bowl, whisk together the eggs, milk and salt. Pour evenly over top of the hash brown mixture in the pan. Top with the remaining cheese. Bake uncovered @ 350* F for 45-55 minutes, until the egg mixture is cooked and no longer runny.
-Makes about 12 servings.

Chicken Noodle Casserole

You can also top this casserole with crushed potato chips if you prefer.

Chicken Noodle Casserole

1 TBSP. olive oil
1 onion, chopped
1 generous TBSP. minced garlic (from a jar)
2 chicken breasts cooked and cubed 'or' 2 (12.5 oz.) cans chicken, drained and flaked
3 (8 oz.) cans sliced mushrooms, drained (opt.)
1 (16 oz.) pkg. egg noodles, cooked al dente and drained
2 (10 3/4 oz.) cans cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sour cream
3/4 cup milk
1 to 1 1/2 tsp. salt (to taste)
pepper to taste
1 sleeve Ritz crackers, crushed
3 to 4 TBSP. butter, melted

Preheat oven to 350* F. In a saute pan, heat the olive oil and add the onions and garlic. Cook until translucent. Add the chicken and mushrooms and cook for a few minutes to combine flavors. Place cooked egg noodles in a large bowl. Add the chicken mixture and stir. Add the soups, sour cream, milk, salt and pepper and stir to combine, making sure to mix well to distribute ingredients evenly. Pour into a greased 15x10-inch baking dish. Bake @ 350* F for 40-50 minutes, until hot and bubbly. Serve and enjoy.
-Makes about 12 servings.

Tater Tot Breakfast Casserole

The milk is the secret to keeping this casserole moist, although you can change up the milk and egg ratio to suit your own taste. I only use 1 lb. of sausage since I don't like meals that are too heavy on the meat, but you can easily use more sausage if you prefer. Also, instead of sausage, you could use diced ham or cooked and crumbled bacon.

Tater Tot Breakfast Casserole

1 (4 lb.) bag frozen tater tots
1 lb. tube turkey breakfast sausage, browned and drained
4 cups shredded cheddar cheese
6 eggs
4 cups milk
1 1/2 to 2 tsp salt (to taste)

Preheat oven to 375* F. Spray a 15x10-inch baking dish with non-stick cooking spray. Evenly spread the tater tots in the bottom of the dish. Layer the cooked sausage over top. Sprinkle the cheese evenly over the sausage. In a bowl, whisk the eggs milk and salt together. Pour evenly over top of the tater tot mixture. Bake @ 375* F uncovered for 45-55 minutes, making sure the egg mixture is no longer runny. This can also be made the night before, covered and chilled, then baked the next morning if you prefer, although you may need to bake it a few minutes longer. Just keep checking on it towards the end of the baking time.

My Online Recipe Box

I wanted a place to keep and organize my recipes and have them in an easy to reference collection that I can easily get to whenever I need, so this is it.
The majority of the recipes I post will make enough to feed an army since I'm a mom to seven kids. With their ages ranging from teenager to toddler, and then you add me and my husband into the mix, well then you know this makes for a lot of different appetites. So almost everything here will make enough to feed a crowd, but I am sure most of the recipes can be easily halved if you need.
I am guilty of making a lot of soups and casseroles, simply because they are easy on my budget, they are relatively quick and uncomplicated to make, and they make one pound of meat go a long way. Most of my posts and recipes will be no-frills, as I am all about keeping it simple and delicious, but I am not averse to trying new things and different ingredients, as long as I can get a good meal onto the table each night.
I will try and get pictures to go along with each recipe, but I may or may not remember to take a picture of any of the dishes I make before they get eaten. All I can do is try.
I get so many recipes from so many different places, I don't always remember where they came from or from who. I will do my best to give the proper credit where I can, but please forgive me if I don't remember where a recipe came from. It's not intentional, and if you let me know I am happy to add your name/link and give credit where it's due.
You may have seen some of these recipes posted on my blog before, just know that I am also adding most of them over here so that I have them all in one place.
If my instructions are not clear enough or you have a question about a method or ingredient, please feel free to email me with any questions you might have or leave a comment, I would love to hear from you. Thank you!