Crepes

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk

• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Beef Barley Soup (Crockpot)

Facebook


– 1-½ to 2 tablespoons olive oil
– 2 pounds beef stew meat, cut into 1-inch cubes
– 4 medium Yukon Gold potatoes, diced into 1-inch pieces
– 4 medium carrots, diced into ½-inch pieces
– 1 small onion, diced small
– 3 stalks celery, diced small
– 6 cloves garlic, minced
– 2 quarts beef broth, divided
– 1½ teaspoons dried thyme
– 1 – 15-ounce can diced tomatoes
– 3/4 cup barley, rinsed
– Salt and pepper, to taste

1. Generously season the cubed beef with salt and pepper.
2. Heat a large skillet over medium-high heat and add about half of the oil. Working in batches, sear beef on all sides, using more oil as needed. Transfer the seared beef to a 6-quart slow cooker.
3. Return the skillet to the heat and add 1 cup of beef broth. Heat to a boil and scrape any browned bits from the bottom of the pan, then add to slow cooker.
4. Add the potatoes, onions, carrots, celery, garlic, thyme, diced tomatoes, barley and remaining beef broth to the slow cooker. Stir to combine.
5. Cover and cook on high for 4 hours.
6. Season with salt and pepper to taste. Serve garnished with fresh parsley or thyme.

Stuffed Porkchops

Makes 8

16 ounces cream cheese, softened
1 teaspoon freshly ground black pepper
1 tablespoons garlic powder
¼ cup chives, chopped
1 cup provolone cheese, shredded
4 strips cooked bacon, crumbled
8 boneless pork chops
Salt
Pepper
2 cups flour
3 eggs, beaten
2 cups Panko breadcrumbs
4 tablespoons canola oil

Preheat oven to 350°F.

In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.'

Season all sides of the pork chops with salt and pepper. Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs.

Repeat with the remaining pork chops.

Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from heat and bake for 15-20 minutes, until cheese is bubbly starting to brown. Serve!

Chicken Salad

Liz Call

Pecan Chicken Salad

Author: Liz - lizoncall.com

Pecan chicken salad is great for parties, luncheons and showers. Great crunch and perfect tang.

Ingredients

• 6 chicken breasts - cooked and cubed
• 1 cup mayo
• ¾ cup sour cream
• 3 green onions - chopped
• 2 stalks celery - chopped
• ½ tsp. salt
• ½ tsp. pepper
• ½ tsp. sugar
• 2 tsp. white vinegar
• ⅓ cup chopped pecans

Instructions

1. Mix all ingredients together in bowl and let set overnight (if possible) before serving.
2. **You can use canned chicken for this too. You will need about 3-4 cups of chopped/cubed/shredded chicken.

Mexican Street Corn Salad

From Liz Call - 18th Ward

• 4 cups sweet corn (6-8 ears fresh corn or 4 cups frozen corn)
• ½ cup mayo
• 2 TBL butter
• 2 tsp lime juice
• 4 green onions
• ¼ cup cotija cheese
• ½ tsp chili powder
• ½ tsp salt
• ½ tsp pepper
• ½ tsp sugar
• cilantro leaves for garnish

Instructions

1. Cook the corn. You can either add 4 cups of frozen corn to a large skillet and warm on medium high heat until corn is cooked and there is a bit of char on it. Or cook 6-8 fresh ears of corn in boiling water, then sear them on a barbcue grill for a few minutes to get some char marks, then cut the corn off the cob.
2. Add cooked corn to a medium bowl.
3. In a bowl, melt butter in microwave.
4. Chop green onions (only want to include the green part, not the white).
5. Add mayo, spices, green onions, lime juice, and 1-2 T. of cheese to the melted butter and stir until all combined.
6. Pour mixture over cooked corn and stir until all combined.
7. Add remaining cheese and a few chopped cilantro leaves on top to garnish and to serve.
8. **NOTE: I don't love cilantro, but if you do, you can always add more than just a few leaves. Just be careful to not overpower the flavor with cilantro.

Mother's Old Soup Recipe

Buy either - small roast or short ribs or boiling beef and a soup bone.

Put salt, meat, water in large pan.

Fill pan with water and bring to a boil.

Scrap the stuff off that comes to the top before it boils or it will boil into the water.

Then cup up onion and celery and put in.,  Let this boil slowly 2-3 hours.

Then add 1 can tomato sauce, some spuds, carrots, rice and 2-3 T of rice.

Let that cook until all of the vegetables are tender - about one hour more.

Chocolate Chip Cookies

Betty Crocker version

2/3 C shortening
2/3 C real butter softened
1 cup granulated sugar
1 cup brown sugar packed
2 eggs
2 t vanilla
3 C flour  (If you are using self rising flour, omit soda and salt.)
1 t soda
1 t salt
1 cups chopped nuts if desired
2 packages (6 oz) chocolate chips

Heat over to 375.

Mix thoroughly shortening, butter, sugars, eggs and vanilla.

Stir in remaining ingredients.

For a softer rounder cookie, add 1/2 C flour.  (I've added 1 extra Tablespoon of water to this.)

Drop dough onto ungreased baking sheet two inches apart.

Bake 8-10 minutes or until light brown.

Cool slightly before removing from cookie sheet.

Vanilla Frosting

From Jean

1/4 C shortening
1/2 t salt
1/2 t vanilla
3 cups powdered sugar
1/4 C milk

Mix until looks like frosting.

Cream Cheese Frosting

From Magazine


1 3oz cream cheese softened
1/4 C butter softened
1 t vanilla
1 cups powdered sugar sifted

In medium bowl with electric mixer, combine cream cheese, butter and vanilla, beating till fluffy.

Add powdered sugar gradually and continue beating until smooth and creamy.

Use to frost one 9" cake or the tops of two  9" layers.

Patience Candy

 From Mother and her ancestors before her

(This recipe is hard to make and is one that was brought by some ancestor that went down the Johnson line probably and is most likely where Grandma Bright got it.   I have never been able to make a perfect rendition of it.  Mother could do it at times.  Grandma could do it all of the time.  Aunt Ruth and Aunt Melba could make it very good.  I know that if you try to cook it fast and at a high speed, it will end up being a disaster.  Hence, the title.   Be sure to use a heavy pan that doesn't burn.  Also, you will be stirring constantly.   This recipe takes a lot of patience.)

1 Cup Evaporated milk
3 Cups sugar
Chopped nuts on hand

1.  Caramelize 1 cup of sugar.
Don't burn it.  It takes some time.  Use medium to low heat.  Be patient.

2.  1 can Evaporated Milk. Measure 1 cup out.  
Save that aside and pour the rest of the can of milk into the caramelized sugar.  Patiently.

3.  When melted, add 1 Cup sugar.
Stir that and let it boil until cooked.  Patiently.   Usually doesn't take a whole lot of time.

4. Now add the cup of evaporated milk.
Stir that until cooked together.      Patiently.

5.  After boiling that, add the last cup of sugar.
Stir this constantly and cook until a firm soft ball stage.  Very patiently.

6.  Add nuts and cool in a greased pan or baking dish.

Dill Pickles homemade

From an old newspaper article - Probably used by Aunt Melba

150 three inch cucumbers
1 C salt
5 Quarts water
1 1/2 quart vinegar

Place salt, water and vinegar in large kettle and bring to a boil.

Set out about 13 sterilized quart jars and in each jar place:  1/4 t. Alum, 1 t. whole pepper, 1 bay leaf, 1 small close garlic.

Pack scrubbed cucumbers in jars and poke dill generously around the sides.

Pour in hot brine and place lids on bottles and screw caps on.

To assure sealing, place in hot water bath and allow to boil for five minutes.

Lemon Jello

From Jean

Dissolve 2 pkgs lemon jello in 2 cups boiling water.

Add 2 cups 7-up.

When syrupy, add three large bananas and a #2 can crushed pineapple (drain and save juice), and 2 cups miniature marshmallows.  Chill until firm.

Top:

Combine 1/2 cups sugar, 1 cup pineapple juice, 1 beaten egg, and 2 T flour.

Cook that over low heat until thick. 

Add 2 T butter.

When cool add 1/2 pint whipping cream (whipped).

Fold in 1/2 C grated mild cheese.  Spread over jello mixture and spring with 4 T grated cheese.

Chill.

Serves 15.

White Texas Sheet Cake

Unknown

1 C butter
1 C water
2 C flour
2 C sugar
2 eggs beaten
1/2 C sour cream
1 t. almond extract
1 t. salt
1 t. baking soda

In a large heavy saucepan, bring butter and water to a boil.

Remove from the heat and stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.

Pour into a greased cookie sheet.

Bake at 375 for 20-22 minutes or until cake is golden brown.

Cool for 20 minutes.


Frosting:

1/2 C butter
1/4 C milk
4 1/2 C confectioners sugar
1/2 t. almond extract
1 C chopped walnuts

Combine butter and milk in a saucepan.

Bring to a boil.

Remove from heat.

Add sugar and extract and mix well.

Stir in walnuts and spread over cake.

Mustard

(Maybe Aunt Melba.  Or Grandma Bright.)


1/3 cup sifted flour
1/2 Cup sugar
1 T. salt
3/4 C dry mustard
1 1/2 C White vinegar
1 green onion finely chopped

Blend dry ingredients.  Add vinegar and blend well.

Caramel Sauce

Jean

1 Cup sugar
1/2 Cube butter

Brown that.

Then add 2/3 C. evaporated milk.  Cook till sugar dissolves.  Then cool all till a milky consistency.  Can thicken with cornstarch and water if desired.

Cherry Dessert (1)

From Sunda

Crumbs of about 20 graham crackers
1/4 Cup melted butter
1/2 Cup powdered sugar

Mix above and use as crust in 9 X 13 dish

BLEND TOGETHER:   1 Pint Whipping Cream and 1 8 oz room temperature cream cheese

ADD:  1 Cup powdered sugar and 6 drops of almond flavoring to cream mixture.  Mix and then spread over the graham cracker crust.

Cover with one can cherry pie filling.

Refrigerate for three hours before serving.

Grandma Brights Pickled Beets

3 C beet juice
1 C vinegar
1 C brown sugar
1/4 C salt.

Cook that ten minutes.

Fluffy Jello Salad

From Sunda

1 small package strawberry jello
1 small package regular vanilla pudding
2 cups water

Bring above ingredients to boil and boil 1 minute.  Set till firm.  Beat with mixer till smooth.  Add 1 8 oz package cool whip, 1 pint fresh strawberries, 1 small can pineapple chunks.  Set.

Cream Cheese Frosting

1 3 oz package of cream cheese softened
1 box of powdered sugar
1 stick of butter
Milk

Mix together

Salad from Mother

Small can mandarin oranges - drained
Small can crushed pineapple - drained
Small container of cottage cheese
Small package of orange jello - dry
Medium container of cool whip

Blend that together and chill.

Cream Cheese Frosting

From Sunda

3 oz. cream cheese
Powdered sugar

Milk to mix it together.

Cooking a Round Steak

From Mother

Brown floured pieces of steak.  Put into baking pan.  Cover with 1 can mushroom soup (or tomato sauce or tomatoes stewed).  Bake in 350 oven 2-3 hours.   Dilute the mushroom soup.

Baked Chop Suey

From 16th Denver Ward Relief Society in Lakewood, Colorado

1 lb. ground beef -cooked
2 medium onions -chopped
2 cup celery -diced
1 can of cream of Mushroom soup
1 can cream of Chicken soup
3/4 cup uncooked rice
2 cups water

Bake 350 1 1/2 - 2 hours.  Cover for 1 hour.

Sour Cream Enchiladas

4-5 cooked chicken breasts
2 cans Cream of Chicken Soup
2 small cans chiles
1 large bag shredded Cheddar Cheese
1 diced onion
1 pt. sour cream
12-18 corn tortillas

Heat first five ingredients in a deep dish pan.
In a 9 X 13 pan, layer six softened tortillas.
In a pan on top of tortillas, add a layer of chicken mixture and a layer of cheese.
Repeat layer ending with cheese on top.

Cook in oven at 375 for about 40-45 minutes.  Let stand for five minutes before serving.

Sunda's Meat Loaf

(Out of Sunda's head by guess and by golly recipe!!)

1 lb. ground beef
1/2 lb. sausage (sometimes I use one pound)
1 egg
About 20-25 soda crackers mashed up with your hands
A little onion, diced.  I usually use dry onions because they are easier to work with
About 1/2 teaspoon sage
A little garlic salt

Mix thoroughly adding a little milk to make the whole thing stick together.  If you get it too wet, just add more soda crackers.  Form into a loaf and put in a bread loaf pan.  Spread 1 can of tomato sauce over the whole thing and back it at 350 for about an hour.  Check about 45 minutes to see if it is done.  It is done when it pulls away from the sides of the pan.

Part whole wheat/part white bread recipe for bread machine

1.    1/2 Cup warm milk (70 to 80 degrees)
2.    1/2 Cup warm water  (70 to 80 degrees)
3.    1 egg 
4.    3 Tablespoon honey or sugar
5.    2 Tablespoon butter - softened
6.    1 1/2 Teaspoon salt
7.    2 Cups bread flour
8.    1 Cup whole wheat flour
9.    2 1/4 Teaspoon yeast

In bread machine, place all ingredients into it in order given above.  Select basic bread setting.  Choose crust color and loaf size (1.5 pound).  Turn on machine.  Check dough after 5 minutes of mixing.  Add 1 - 2 T of water or flour if needed.

Apple Crisp

Apple Crisp from Barb Empey in Shelley, Idaho

6 cups apples
1 1/3 cup sugar
1/2 tsp cinnamon
pinch of salt
1 cup brown sugar
1 cup butter or margarine
1 cup flour
2 cups quick oats

Combine apples, sugar, cinnamon and salt together and put in a 9x13 baking dish.  Melt butter or margarine; stir in brown sugar, oats and flour.  Spread it in clumps over the apples.  Bake at 350 degrees for 1 hour. Serve with ice cream!

Soft old fashioned molasses cookies

Makes 3 1/2 to 4 dozen

2 1/4 cup all-purpose flour
2 tsp. baking soda
1/4 tsp. (generous) salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
3/4 cup shortening, at room temperature
1 cup (packed) light brown sugar
1 large egg, at room temperature
1/4 cup molasses (not blackstrap)
1/4 cup granulated sugar

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. Set aside.

In the bowl of an electric mixer, beat the shortening, brown sugar, egg and molasses on medium high speed until combined. Add the flour mixture and beat on lowest speed to moisten. Increase speed to medium and beat until combined, scraping down bowl as needed. Chill dough in freezer for about an hour or in the refrigerator for at least 2 hours.

Preheat oven to 375 and line baking sheets with parchment paper. Place 1/4 cup sugar in a shallow bowl. Scoop dough by rounded tablespoons and roll between your palms into 1 1/4 to 1 1/2-inch balls. Roll in sugar and place on baking sheet about 2 1/2 inches apart.

Fill a glass with cold water. Dip your fingertips in the water and sprinkle each ball of dough with a few drops (this makes the crinkles). 

Bake one sheet at a time in the center of the oven for 8 to 9 minutes, or until cookies have spread, but still appear quite moist (they will not look "set" or done, but they are). Slide parchment onto counter top and cool completely.

Crockpot Chicken and Gravy

 
Ingredients:

2lbs boneless, skinless chicken breasts
14 ½ oz can chicken broth
2 packets of chicken gravy mix

Directions:

1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart.

2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.

3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. That’s it! Serve with the gravy over the chicken.

Peach Cobbler

By Ann Steverson Cook

2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)
1 cup Bisquick mix
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar

Preheat oven to 375 degrees Fahrenheit

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter until crust is fully moistened. In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.

Bake for one hour or until crust is a golden brown. Serve warm and enjoy!

Cream Cheese Key Lime Pie

From Amy:

1 can sweetened condensed milk
1 8 oz package cream cheese - softened
1/2 - 3/4 cup Key Lime Juice
1 graham cracker pie crust
Whipping cream

Combine milk, cream cheese and key lime juice in blender.  Blend on low speeds until smooth.  Add vanilla. Pour into graham cracker pie crust.  Chill 3-4 hours and top with whipped cream.

Peaches and Cream

From Amy:

1 box vanilla wafers
1 cube real butter
1 cup sugar
10 peaches - diced
1 pint whipping cream
1/2 C. sugar

Mix crushed vanilla wafers, butter and sugar together.  Press into a pan.  Save 1/4 cup of crust mix.  Beat and add sugar.

Fill in diced peaches and pour over crust.  Top with remaining crumbs.  Refrigerate.

Chicken and Rice Casserole

1 Tbls. butter

1/2 medium onion, diced

4 stalks celery, sliced

1 clove garlic, minced

3-4 chicken breasts, cooked and shredded

2 cans of cream of chicken soup

3 cups chicken stock 

1 cup, uncooked, long grain white rice

1/2 tsp. salt

1/2 tsp pepper

1/4 tsp poultry seasoning.

Preheat oven to 425 degrees.  Spray a 9X13 baking dish with nonstick cooking spray.  Set aside.  Melt butter in a medium skillet.  Add onion, celery and garlic and saute until onion is tender, about 3-5 minutes.  Remove from heat and add to chicken, cream of chicken soup chicken stock, rice and seasoning in a large bowl.  Mix well, and pour mixture into prepared baking dish and cover with foil.  Bake covered for 30-35 minutes or until the rice is tender.  Remove foil and bake an additional 10 minutes until lightly browned.

Crock Pot Ranch Potatoes

You will need:

* around 2 pounds red potatoes
* 1 {can} cream of mushroom soup
* 1 {cup} sour cream
* 1 {packet} ranch seasoning packet

directions:


1. cut potatoes in quarters and place into crock pot
2. add all other ingredients and fold together
3. cover and cook on low for 6 hours or until potatoes are tender.

Creamed Peas and Spuds

2 large potatoes (or several small new potatoes)
2 Tbsp butter
2 Tbsp flour
1 c cream
1 c milk
3 c fresh shelled peas or frozen
1 1/2 tsp chicken bouillon granules
pepper to taste

If you are using new potatoes you just boil them in water until tender. If you are using regular potatoes, peel them and cut them into large, 1 1/2 inch cubes. Boil in salted water until tender.
Meanwhile, prepare a basic white sauce by melting the butter in a 2 qt sauce pan. Whisk in the flour and then the cream and milk. Cook over medium heat, whisking until thick and smooth. With a wooden spoon, stir in the chicken bullion and the peas and cook until heated through. By this time your potatoes are pretty close to being done, Drain the potatoes and add them to the white sauce. Stir in pepper if desired. Do not over cook. You want the peas to remain crisp and not get soggy like canned peas (Yuck!!) Leftovers get somewhat thick, you may want to add some milk when you reheat this dish.

Crockpot chicken

• 2lbs boneless, skinless chicken breasts
• 14 ½ oz can chicken broth
• 2 packets of chicken gravy mix

Directions:

1.  Place chicken breasts in the crockpot.  Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart.

2.  Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan.  Discard any remaining liquids.  Add the two gravy packets into the saucepan and whisk well.  Simmer on low until gravy thickens.

3.  While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces.  That’s it!  Serve with the gravy over the chicken.  Yum!

Rainbow Salad

• 1 small broccoli head, cut in small florets
• ¼ small red cabbage head, finely diced
• 1 small red onion, finely diced
• 1 avocado, peeled and cut in cubes
• To garnish: toasted almonds and chia seeds
• For the sauce
• 2 tbsp low fat yogurt
• 1 tsp extra virgin olive oil
• ½ lemon, juice only
• ½ tsp sea salt
• Freshly ground black pepper

Instructions

1. Place all the salad ingredients in a large bowl and toss to combine.
2. Place the sauce ingredients in a blender and pulse to obtain a smooth liquid.
3. Pour the sauce over the salad and mix to combine.
4. Distribute evenly onto serving plates, top with toasted almonds and chia seeds and serve.

Easy Caramel Sauce

Ingredients

• 1 cup Brown Sugar
• 1/2 stick Butter (4 Tablespoons)
• 1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
• 1 Tablespoon Vanilla
• Pinch Of Salt

Preparation Instructions

Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.
If sauce is thin, just continue cooking for a few more minutes.

Buttermilk Syrup

Ingredients: 1 1/2 cups white sugar 3/4 cup buttermilk 1/2 cup butter 2 tablespoons corn syrup 1 teaspoon baking soda 2 teaspoons vanilla extract Directions: 1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla

Easy Peach Cake

Ingredients:

1 box yellow cake mix
2 15 ounce cans lite peaches
(or try apple pie filling, cherries, mixed fruit etc.)
1/2 tsp. cinnamon
1/2 cup butter, (freeze)

Instructions:

Heat oven to 375

Cover the bottom of a 13 x 9 cake pan with a light layer of the dry cake mix. Pour the cans of un-drained peaches over the top of the cake mix.

Sprinkle the rest of the cake mix over the top of the peaches evenly.

Sprinkle a little cinnamon over the top of the cake mix.

Take the frozen butter, then using a cheese grater, grate evenly over the top of the cake mix.

Pop in the oven and bake for 45 minutes. Try this same recipe with apple filling, or cherries. You can use any kind of canned fruit that has syrup with it.

Serve with ice cream!!

Oven Baked Tacos

Brown your ground beef and drain completely - then add 1 can of refried beans, 1 pack of taco seasoning and about half a can of tomato sauce.

Mix together and scoop into soft taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!

Hamburger Soup

From Pioneer Woman

• 2-1/2 pounds Ground Chuck
• 1 whole Large Onion, Diced
• 2 stalks Celery, Diced
• 3 cloves Garlic, Minced
• 1 can (14.5 Ounce) Can Whole Tomatoes
• 3 cups Beef Stock Or Beef Broth, Plus More As Needed
• 1 whole Yellow Bell Pepper, Seeded And Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 4 whole Carrots, Peeled And Sliced On The Diagonal
• 5 whole Red Potatoes, Cut Into Chunks
• 3 Tablespoons Tomato Paste
• 1/2 teaspoon Kosher Salt (more To Taste)
• 1/2 teaspoon Black Pepper, More To Taste
• 2 teaspoons Dried Parsley Flakes
• 1/2 teaspoon Ground Oregano
• 1/4 teaspoon Cayenne Pepper (more To Taste)

Preparation Instructions

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.

Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.

Serve with crusty bread!

Lemon Pudding Dessert

2 Kids and Tired Cooks
____

1 c. cold butter
2 c. flour
1 pkg. cream cheese, softened
1 c. powdered sugar
1 carton (8 oz.) whipped topping, thawed
3 c. cold milk
2 pkgs. (3.4 oz) instant lemon pudding mix

Cut butter into flour until crumbly. Press into an ungreased 9 x 13 pan and bake at 350 for 18-22 minutes or until set. Cool. Beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Beat milk and pudding on low speed for 2 minutes. Carefully spread over the cream cheese mixture. Top with remaining whipped topping. Chill until ready to serve.

Texas Sheet Cake Cookies

Texas Sheet Cake Cookies

yields 24 cookies

Ingredients:

Cookies:

-1/2 cup butter, softened

-1/3 cup sugar

-1 egg

-1 tsp. vanilla

-1 tsp. baking powder

-1/2 tsp. salt

-1 1/3 cup flour

-1/2  cup semi-sweet chocolate chips, melted

Icing:

-1/2 cup butter

-2 Tbsp. cocoa powder

-3 Tbsp. milk

-2 tsp. vanilla (I added this because every recipe could use more vanilla)

-2 1/2 cups powdered sugar

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In the bowl of a stand mixer beat butter and sugar together until light and fluffy. Add egg and vanilla and mix until combined. Mix in baking soda and salt. Turn mixer to low and slowly add flour. The dough will be thick and look like sugar cookie dough. 

In a microwave safe bowl, melt chocolate chips in 30 second intervals until melted. I did 30 seconds, stirred, then only needed 15 more seconds. Mix the melted chocolate into the dough. 

Scoop tablespoon sized cookies onto baking sheets. Bake for 7-8 minutes, but don't over bake. 

While your cookies are cooling, melt butter, cocoa powder, milk and vanilla in a sauce pan over medium heat. Whisk in powdered sugar until all the lumps are gone and the icing is thin. Use a tablespoon to pour the warm icing over the cookies. Using a wire rack would make more sense, but I let the cookies just sit in puddles of icing.

Easy Scout Dinner

In a 9x13 pan, cut 3 chicken breasts in half, add 2 cans green beans on one side and cut up red skin potatoes on the other. Sprinkle a packet of zesty Italian dressing mix over the top. Drizzle a stick of melted butter over it. Cover it with aluminum foil and bake at 350 for 1 hour.

Orange Fluff Jello Salad

Six Sisters Recipe.  They have a published book now.
____

1 large package Cook and Serve vanilla pudding (4.6 ounces)

1 large package orange jell-o (6 ounces)

2 cups water

1 16 oz Cool-Whip (lite or fat-free is fine)

1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

Directions:

Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Orange Fluff Jello Salad Recipe:

Ingredients:

1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

2 to 3  bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Read more at http://www.sixsistersstuff.com/2011/12/orange-fluff-jello-salad-recipe.html#HkGV0ItGrCTfLPWP.99

Orange Fluff Jello Salad Recipe:

Ingredients:

1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

2 to 3  bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Read more at http://www.sixsistersstuff.com/2011/12/orange-fluff-jello-salad-recipe.html#HkGV0ItGrCTfLPWP.99

Orange Fluff Jello Salad Recipe:

Ingredients:

1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

2 to 3  bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

You might also like:

Read more at http://www.sixsistersstuff.com/2011/12/orange-fluff-jello-salad-recipe.html#fwFpJT19lMKB7evG.99

Holiday Roll Ups

Unknown


2 packages cream cheese, softened
1 package ranch dressing mix
Freshly ground black pepper
5 flour tortillas
1/2 cup finely diced green bell peppers
1/2 cup finely diced red bell peppers
2 green onions, sliced

Directions

Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.

Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).

Slice into small wheels and serve.

Soft Carmels

I have no idea where I got this recipe.  Janet's is the best though.
___

1 Cup light corn syrup
2 Cup packed light brown sugar
1 can sweetened condensed milk
1/2 lb butter

Directions:

1 Combine corn syrup, brown sugar, milk and butter in a saucepan. Bring to a boil over medium heat. 

2. Cook for 20 Minutes stirring constantly. Pour into buttered oblong pan.

3. Cut into squares when cool.

Cream Cheeses Pumpkin Rolls

Unknown.
___ 

3 eggs

2/3 cup pumpkin

1 cup sugar

1 tsp lemon juice

¾ cup flour

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

1 tsp baking powder

½ tsp salt

And for the filling:

8 oz cream cheese, softened

¼ cup butter, softened

1 cup confectioner’s sugar

½ tsp vanilla extract

I had most of these ingredients already on hand and you probably will too.

Preheat your oven to 375.

You will begin by mixing the eggs and sugar in a large bowl with an electric mixer. Mix until thick and then add the pumpkin and lemon juice. 

In another bowl, mix flour, baking powder, spices and salt.

 Then, add to the egg mixture and mix well.

 Mix the batter until it looks like this...


Spread the batter onto a waxed lined or greased 10 by 15 inch pan.

Bake in oven for 10 minutes. Then, remove from oven and let cool just for a few minutes. (The key to avoid cracking is to roll the cake while it is still pretty warm)

 Sprinkle powdered sugar on a towel, and place the cake on the towel.

 Roll the cake up in the towel and let cool for a while. Some people even put in the refrigerator. 

In the meantime, it’s time to make your cream cheese filling.

Combine cream cheese, butter, confectioner’s sugar and vanilla and mix well. 

Spread filling over the cake and then roll tight again. Put in refrigerator. 

 As you can see, mine still cracked a little. (Of course, it doesn’t affect the taste!) But the key is to roll it as soon as possible after it comes out of the oven. This time I waited about five minutes. I shouldn’t have even waited that long. 

It was delicious!

Pair with a cup of hot coffee or a glass of cold milk. It’s the perfect autumn dessert or snack (or breakfast...or dinner...hehe.) 

Pot Roast

 Unknown
___

3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :

Put the water in a measuring cup that is larger then the amount of water you are using. 

Now add and mix all three envelopes to the water. Mix until blended completely.

Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Old Fashioned Custard Pie

Unknown
___

1 unbaked deep dish pie shell
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract

Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.

Pina Colada Fruit Dip

Online
___

1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained

In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes. Fold in the pineapple. 

Refrigerate for at least 30 minutes and serve with fresh fruit.

Scouts Camping Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

7-up Bisquits

4 cups Bisquick

1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix Bisquick, sour cream and 7 up. 

Melt butter in bottom of cookie sheet pan, and put shaped biscuits in.

Then bake at 425 until golden

Peach bars

From....??   Sounds good though.
____

1 pkg dry cake mix-white, yellow or french vanilla

1/3 c butter, room temperature

2 lg eggs, divided

29 oz can light peach slices, drained

8 oz cream cheese, room temperature

1/3 c sugar

1 tsp pure vanilla extract

1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.

2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.

3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.

4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.

5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.

6. Sprinkle with reserved crumbs; Bake 30 minutes.

7. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator

Lemon Brownies

Unknown
_____

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar

Directions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

Bread

Ingredients:
3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

Directions:

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.

WW key lime pie

Need reduced fat graham cracker crust

One 16 ounce package sugar free lime gelatin

1/4 cup boiling water

1 8 oz container fat free whipped toppng

2 6 oz key lime pie yogurt 

In a large bowl, dissolve gelatin in boiling water.  Stir in yogurt with wire whisk. Fold in whipped topping with wooded spoon.  Spread onto crust.  Refrigerate at least 2 hours.

WW Greek Yogurt Key Lime Pie

Ingredients

• 5 egg yolks
• 1 cup Oikos® Greek Yogurt, vanilla
• 14-oz sweetened condensed low fat milk
• 1/4 cup freshly squeezed lime juice or key lime juice
• 1 tablespoon lime zest
• 9-inch prepared graham crust
• Low-fat whipped cream for topping

Directions

1. Preheat oven to 350 degrees F.

2. Blend or whisk together the egg yolks, Oikos® Greek yogurt, condensed milk, lime juice and zest. 3. Pour filling into graham cracker crust and bake for 15 to 18 minutes until set.

Cool in refrigerator for at least one hour before topping with whipped cream and a slice of lime.

Cabbage Rolls

1 medium head cabbage
1 1/2 cups chopped onion - divided

1 tablespoon butter

2 cans (14-1/2 ounces each) Italian stewed tomatoes

4 garlic cloves, minced

2 tablespoons brown sugar

1-1/2 teaspoons salt, divided

1 cup cooked rice

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1/4 teaspoon pepper

1 pound lean ground beef (90% lean)

1/4 pound bulk Italian sausage

1/2 cup V8 juice, optional

In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.

In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.

Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.

Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.

Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 4 servings.

Salsa from Camp LoMia Girl's Camp

 From Carma Combs - 1980's at Camp LoMia Girls Camp


1 large can of tomatoes
1 T sugar
2 t onion
2 t salt
1 t jalapeno relish

Blend together with one swift blend.

Roast Beef in Crock Pot

1 medium sized roast of your choice. (I usually use a chuck roast)
6 or 7 potatoes, peeled and cut up
5 or 6 carrots, sliced
1 large onion, peeled and chopped
2 cans cream of mushroom soup, undiluted
2 packages dry onion soup mix
1/2 tsp. salt
1/2 tsp. pepper


Add roast, potatoes, carrots, and onions to pot. Mix dry onion soup with cream of mushroom soup, salt and pepper and pour over the meat and vegetables.

Cook seven hours on low heat or until vegetables and meat are tender.

Broccoli Cheese Soup

Magazine
___


1 32 oz bag frozen chopped broccoli florets

2 20 3/4 oz cans cheddar cheese soup

2 12 oz cans evaporated milk

1/2 teaspoon of garlic powder

1 clove of minced garlic Cheddar cheese

1 cups of chopped onions

Directions: Heat up a skillet on medium heat and melt butter. Saute onions for about ten minutes. Add garlic and cook for one minute. Place all ingredients except the cheddar cheese in the crock pot. Cover and cook on low 4-5 hours. Add cheddar cheese at the end.

Easy Green Chile Enchiladas

(Pioneer Woman)

• 1 whole Onion, Diced
• 2 Tablespoons Butter
• 1 can (15 Ounce) Green Enchilada Sauce
• 2 cans (4 Ounce) Chopped Green Chilies
• 12 whole Corn Tortillas
• 2 cups Freshly Grated Cheddar (or Cheddar-jack) Cheese (or Any Cheese You'd Like)
• Sour Cream
• Salsa
• Pico De Gallo (optional)
• Guacamole (optional)
• Cilantro Leaves, Optional

Preparation Instructions

In a small skillet, saute onions with the butter over medium-low heat until the onions are nice and golden brown.

In a small saucepan, combine green enchilada sauce with green chilies and heat until very warm.
In the oven (on a baking sheet) or microwave, melt cheese all over the top of each tortilla so that it covers most of the surface area.

To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add salsa, sour cream, pico de gallo, and cilantro as needed.

Delish and so, so easy!
(Save extra sauce for use on nachos, quesadillas, chicken, etc.)