Thursday, December 30, 2010

Best Cream of Potato Soup

1 onion, chopped
1/2 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch ground allspice
3/4 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 tablespoons dry white wine
1/4 teaspoon ground cayenne pepper
1/4 teaspoon chicken bouillon powder
In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

So I modify this recipe a bit. One I use skim milk and it is fine. I don't have allspice, or celery seed and it is fine without those. I always add one or 2 more potatoes which makes it less creamy but my Idaho boys love potatoes better anyways. I also always add some sort of meat. Like tonight I put the ham hock in there from christmas dinner. It just adds a little more flavor. I've done bacon before too with bacon
submitted by Anna White

Wednesday, December 22, 2010

Recipes from Susan

I love soup! Especially when it's cold outside. So I'm sending you 3 of my favorite Recipes:


- Makes a large Crock Pot Full!
Brown 1 to 2 lbs hamburger with 1 large chopped onion.
Drain & add 1 package of Taco Seasoning.
Put in large Crock Pot & add:
1 can kidney beans
1 can corn
1 can green beans
1 can tomato sauce
1 can tomatoes
2 cups water
You can simmer all day in crock pot or you can eat as soon as it's hot.
Serve over Frito's & then sprinkle cheddar cheese on top!
Love - Susan Workman

Pizza Soup

Bring to Boil:
3 cups (2 cans) Chicken Broth
3/4 cup Water
Add & Boil for 6 minutes:
8 oz. Cheese Tortellini (fresh - not the dried kind. If you use the dried kind, you will need to double your Chicken Broth & water)
Add & Heat Through:
4 oz. chopped pepperoni
1 can diced tomatoes
1/2 can sliced olives
Serve soup into bowls & top with Shredded Mozzarella Cheese.

Submitted by Susan Workman

Cheese Soup

Serves: 6 to 8 people
3 cup chopped Potatoes
1 tsp. Salt
1 cup Water
1 1/2 cups Milk
1/2 cup Celery (sliced)
2 Tbsp Flour
1/2 cup Carrots (sliced)
1/2 lb. Velveeta Cheese
1/4 cup chopped onion cut into 1 inch squares
1 tsp. Parsley Flakes
1 chicken bouillon cube
In a large sauce pan, combine potatoes, water, celery, carrots, onion, parsley, bouillon cube & seasonings; mix well. Cover & simmer for 15-20 minutes, until veggies are tender. Gradually add flour to milk, mixing until well-blended. Add milk mixture to vegetables & cook until thickened. Add Velveeta, stir until melted.(I always double this sometimes quadruple it!)

Submitted by Susan Workman

Monday, December 20, 2010

Quote of the Day

"Let us remember that the Christmas heart is a giving heart, a wide–open–heart that thinks of others first. The birth of the baby Jesus stands as the most significant event in all history, because it has meant the pouring into a sick world the healing medicine of love which has transformed all manner of hearts for almost two thousand years... Underneath all the bulging bundles is this beating Christmas heart." -- George Matthew Adams in The Christmas Heart.

Monday, December 13, 2010

Basic Play Clay Recipe

1 cup flour

1 tbsp. vegetable oil

1 cup water

1/2 cup salt

2 tsp. cream of tartar

Heat, stirring constantly, until ball forms. Knead. Store in airtight container or plastic bag. Makes about 4 portions.

Tuesday, November 30, 2010

Coconut Orange Slice Cookies

1/2 Cup Shortening -- 3 1/2 ounces
1/2 Cup Brown Sugar -- 4 ounces
1/2 Cup White Sugar -- 3 1/2 ounces
1 Large Egg1 Cup Flour, All-purpose -- 4 1/2 ounces
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 /2 Teaspoon Baking Powder
12 Each Orange Slice Gumdrop Candies, cut up
1 Cup Oats -- 3 ounces
1 Cup Cornflakes -- 1 ounce
1/2 Cup Coconut -- grated, 1 1/2 ounces
Cream sugars with shortening, egg and salt. Add dry ingredients, and beat well. Mix in coconut and oats. Stir in gumdrops and cornflakes by hand.Drop by heaping teaspoonful onto lightly greased sheets 3" apart. Bake at 350° for 12-15 minutes.Yield: "3 Dozen"

Saturday, November 27, 2010

White Chocolate Cranberry Desserts

3 pkg cream cheese
1/2 cup sugar
1 cup whipped cream
2 eggs,
1 pkg white chocolate pudding mix
craisins chopped (your choice as to how much)
Pour into a deep graham cracker crust
top with white chocolate
bake at 300 for about 45min till its firm and starts to golden.
refrigerate 4 hours

Thursday, November 25, 2010

Green bean casserole

1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 lb bacon cooked and crumbled
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
2 cans french cut green beans
1/2 cup onions, cooked until clear
canned french fried onions
Stir the soup,, green beans, onions, soy sauce, black pepper, and onions in a 3-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with canned french fried onions.

Saturday, November 20, 2010

Pork & Beans Potato Soup

6 medium potatos diced
1 large chopped onion
1/2 pound of bacon, cooked and cut into bits
l can pork and beans
2 tbsp brown sugar
add enough water to cover potatos and onion and boil until done, add the bacon bits, can of pork and beans and brown sugar. heat until boiling, turn down heat and simmer for a few minutes to let flavors blend.

Good treat for cold winter night.

Roasted Red Potatoes with Bacon and Cheese

1/2 cup KRAFT Ranch Dressing
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 cup OSCAR MAYER Real Bacon Bits
2 lb. small red potatoes (about 6), quartered
1 Tbsp. chopped fresh parsley
Make It
HEAT oven to 350°F.
MIX first 3 ingredients in large bowl. Add potatoes; toss lightly.
SPOON into lightly greased 13x9-inch baking dish; cover.
BAKE 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley.

Oriental Salad

1/2 head cabbage shredded
1/2 green pepper
3 stalks celery, chopped
3 green onions, chopped
1 (6oz) can chicken or tuna

1/4 C sliced almonds
1/4 C sunflower nuts
2 1/2 oz chow mein noodles
1 pkg chicken flavored ramen noodles

2 T sugar
2 T vinegar
1/2 C vegetable oil
Ramen noodle flavoring pkg

Mix first 5 ingredients together. Mix dressing ingredients in a shaker or blender. Add to first ingredients; mix. Add the remaining ingredients in order given. Crush Ramen noodles before layering. Mix when ready to serve.

Potluck favorite!

Frogeye Salad

1 pkg acini de pepe (this is a pasta)
1 C sugar
2 T flour
1 t salt
1 3/4 C pineapple juice or fruit juices
2 1/2 C crushed pineapple
1 can pineapple tidbits, drained
2 cans mandarin oranges, drained
1 lg Cool Whip
1 pkg colored marshmallows

Cook and drain the pkg of acini de pepe according to pkg directions. In saucepan, combine sugar, flour, salt and pineapple juice. Cook over heat until thickened, stirring constantly. Add pasta; refrigerate over-night. Next morning, add rest of ingredients; chill. This makes a very large salad.

This is a potluck favortie. I used the juice from the drained pineapple and mandarin oranges for the sauce. I recommend adding the crushed pineapple to the pasta first as it helps break it up after sitting over night. Then add other ingredients. I have used a smaller amount of whipped topping, and plain white marshmallows can be used as well.

Scalloped Corn

1 can cream style corn about 1 pt
1/2 C half & half
1 egg
1/3 C sugar
1 t salt
1 C crushed soda crackers
1/4 C margarine melted

Stir together; bake for 1 1/2 hours at 350.

Friday, November 19, 2010

Blueberry Breakfast Sauce

1/2 cup sugar
1 T cornstarch
1/3 cup water
2 cups fresh or frozen blueberries

In a 2 qt saucepan combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles. Yields about 2 cups.

Very yummy on ice cream too!

Nacho Potato Soup

1 pkg (5 1/4 oz) au gratin potatoes
1 can (11 oz) whole kernal corn, drained
1 can (10 oz) diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minced fresh parsley, optional

In a 3 qt saucepan, combine contents of the pkg of potatoes, corn, tomatoes and water; mix well. Bring to boil. Reduce heat; cover and simmer for 15-18 minutes or until the potatoes are tender. Add milk, cheese and hot pepper sauce as desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Serves 6-8 servings makes 2 qts.

This soup is super easy to make!

Thursday, November 18, 2010

Beer Bread

3 C self-rising flour
3 T sugar
12 oz can warm beer

Mix all together. Will be very sticky. Pour into well greased loaf pan. Bake at 350 for 35-45 minutes. Butter the top while still hot. A very easy and very good loaf of bread. Other carbonated beverages can be used.

Banana Split Dessert

1 1/2 C margarine
2 C crushed graham crackers
2 eggs
2 C powdered sugar
3 to 5 bananas sliced
15 oz can crushed pineapple drained
16 oz pkg frozen strawberries
9 oz frozen whipped topping
chopped nuts

Melt 1/2 C margarine; mix with cracker crumbs. Pat into 9 x 13 pan. Beat eggs, 1 C maragine and powdered sugar for NO LESS than 15 minutes. Spread over crumbs. Spread bananas pineapple, and strawberries over above mixture. Next, spread whipped topping on; sprinkle with nuts for garnish. Can also drizzle with chocolate syrup. Refrigerate overnight before serving.

4 Layer Dessert

1st Layer
1 C flour
1/2 C melted oleo
1/2 C chopped nuts

2nd Layer
8 oz softened cream cheese
1 C powdered sugar
1 C cool whip

3rd Layer
6 oz pkg chocolate instant pudding
3 C milk
1 tsp vanilla

4th Layer
cool whip
chopped nuts

For 1st layer mix flour, oleo and nuts; pat into 9 x 13 pan. Bake at 350 for 15 minutes. Cool. For 2nd layer, beat with mixer cream cheese, powdered sugar and cool whip. Spread on 1st layer; chill. For 3rd layer, beat pudding, milk and vanilla until thickened. Spread over 2nd layer. For 4th layer, frost with cool whip and sprinkle with chopped nuts. Can substitute coconut cream pudding for chocolate; top with coconut in place of nuts.

Ortega Chicken

5-6 half chicken breasts, skinned & boned
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced Ortega chilies
1 C chicken broth
1 pt sour cream
1 pkg corn tortillas (approximately 12 tortillas)
1 lbs grated cheese

Cook chicken in water to cover with 3 cloves crushed garlic for 45 to 50 minutes. Cool; cut chicken into bite sized pieces. Cut tortilla into strips; mix well with all ingredients, reserving 1/4 lb of cheddar. Put into butter baking dish; bake covered at 350 fir 45 minutes. Uncover; sprinkle top with remaining cheddar. Bake, uncovered an additional 15 minutes. Serves 4-6

Tuesday, November 16, 2010

Venison Burgers

1 pound ground venison
½ cup oats
¼ cup ketchup
¼ cup chopped onion
1 egg, lightly beaten
2 teaspoons Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
2 to 4 tablespoons olive oil,
Hamburger bunsas needed for serving
1) Combine all ingredients in a large bowl; do not over mix. Form into 1-inch round balls, and flatten each into a patty.

2) Heat oil in a large skillet over medium; add patties and cook until browned on both sides and internal juices run clear, about 4 minutes per side.

Alternatively, place burgers on a preheated grill and cook until done, about 10 minutes total.

3) Serve warm on buns with desired toppings.

Easy Popcorn Balls

1 package of Jell-o (any flavor not sugar free)
1 cup light corn syrup
1 cup sugar
6-7 quarts of popped corn.
Mix jello, corn syrup and sugar, bring to a boil. Remove from heat and pour over the popped corn. Form into balls.

Sunday, November 14, 2010

Cheeseburger Soup


* 1/2 pound ground beef
* 3/4 cup chopped onion
* 3/4 cup shredded carrots
* 3/4 cup chopped celery
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 4 tablespoons butter
* 3 cups chicken broth
* 4 cups cubed potatoes
* 1/4 cup all-purpose flour
* 2 cups cubed Cheddar cheese
* 1 1/2 cups milk
* 1/4 cup sour cream


1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Saturday, November 13, 2010

No Bake Cookies


* 2 cups white sugar
* 1/2 cup milk
* 1/2 cup butter
* 4 tablespoons unsweetened cocoa powder
* 1/2 cup crunchy peanut butter
* 3 cups quick-cooking oats
* 1 teaspoon vanilla extract


In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Beef and Bean Chimichangas


* 1 pound lean ground beef
* 3/4 cup chopped onion
* 3/4 cup diced green bell pepper
* 1 1/2 cups whole kernel corn
* 2 cups taco sauce
* 2 teaspoons chili powder
* 1 teaspoon garlic salt
* 1 teaspoon ground cumin
* 1 (16 ounce) can re-fried beans
* 8 (12 inch) flour tortillas
* 1 (16 ounce) package shredded Monterey Jack cheese
* 1 tablespoon butter, melted
* shredded lettuce
* 1 tomato, diced


1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.


* The meat mixture may be made as much as 24 hours in advance.

Friday, November 12, 2010

Crock pot meaty Cheese dip

1 lb ground beef
1 lb mild sausage
2 lbs Velveeta cheese
16 ounces salsa
10 ounces cream of mushroom soup
Place cheese, salsa & mushroom soup in a 5qt crock pot on low heat. Cook sausage & beef until brown then drain. Once the cheese has melted add the meat to the pot. Stir the dip about ever 10-15mins as its cooking to prevent scorching. Serve with tortilla chips or Ritz crackers.
Note: for you picky eatters --I promise you can't taste the cream of mushroom.
This recipe can be altered in several ways. Sometimes I use just hamburger, no sausage but This is just the way I like it best. I do sometimes add about 1/4 cup of milk to thin out the dip a little. Hope you enjoy it !

Oreo Truffles

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Perfect for the chocolate lover. Great also covered in white chocolate.

Beef Taco Bake

1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 cup Pace® Chunky Salsa or Pace® Picante Sauce
1/2 cup milk
6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.

I enjoy tacos but hate all the preparation. This is a quick solution and very satisfying.

Linguine with Peppers and Sausage

1 (8 ounce) package linguini pasta
1/2 pound sweet Italian sausage, casings removed
2 red bell peppers, chopped
1 onion, chopped
1 clove garlic, minced
1 cup white wine
1/4 cup grated Parmesan cheese

Cook pasta in a large pot of boiling salted water until al dente.
While the pasta is cooking, prepare the sauce. Saute sausages in a heavy skillet over medium high heat until light brown, breaking up clumps with back of spoon. Add peppers, onion, and garlic; saute until tender. Add wine and simmer until liquid is slightly reduced, about 6 minutes.
Drain pasta, and add to the skillet. Toss to combine. Add cheese, and toss to blend. Serve.

This is the receipe as written but I usually change the pasta to bow tie pasta and use 1 green and 1 bell pepper, for added color.

White Almond Wedding Cake

1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

The sour cream really helps make this cake moist, dense and delicious! Feel free to experiment with other flavorings.

Pumpkin Dip

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate


In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

Something yummy and easy for the holidays~

Fiesta Pinwhweels

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 tablespoons taco seasoning mix
1 dash garlic powder
1 (4.5 ounce) can chopped ripe olives, drained
1 (4 ounce) can chopped green chilies
1 cup finely shredded Cheddar cheese
1/2 cup thinly sliced green onions
8 (10 inch) flour tortillas

In a small mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla. Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

This recipe was discovered doing a web search and has been a hit at every party that we have served it at, and easy to make. Hope you enjoy!

Wednesday, November 10, 2010

Dirt Pudding

1 C powdered sugar
8 oz cream cheese
1/2 stick oleo
2 box French vanilla instant pudding
3 1/2 C milk
12 oz cool whip
1 lg pkg Oreo cookies

Cream together sugar, cheese and oleo. Seperately mix pudding and milk; allow to set. Mix all together. Add cool whip. Spread into serving dish. Put cookies into sealable bag; crush. Sprinkle onto pudding mixture. Can be served in clean pails with shovel, or flower pots. Garnish with gummy worms. Be creative.

Funeral Potatos

Makes: 8-10 servings Total Time: 2 hr
1 package (30 oz.) shredded hash browns, thawed
1 cup sour cream
2 cups shredded sharp cheddar cheese
1 can cream of mushroom or celery soup
1/2 cup chopped onions
1/4 cup butter, melted
Salt & pepper to taste
make it
1. Combine all ingredients into a large mixing bowl and mix together.2. Transfer ingredients to an ungreased casserole pan/dish.3. Bake uncovered for 1 hour at 350 degrees F.
Very quick and tasty recipe that can be made ahead and frozen until needed.

Saturday, November 6, 2010

Caramel Apple Salad

6 (2 1/4 ounce) Snickers candy bars, chill and chop
6 apples, cored and chopped into bite sized pieces ( Granny Smith and or Red Delicious)
1 (12 ounce) containers Cool Whip
1 (5 ounce) boxes instant vanilla pudding (NO milk, use dry mix, DO NOT prepare!) or 1 (5 ounce) boxes butterscotch pudding mix ( NO milk, use dry mix, DO NOT prepare!)
Garnish for extra flair
1/2 cup caramel ice cream topping (optional) or 1/2 cup caramel apple dip (optional)
1/2 cup chopped peanuts, can also sprinkled on top (optional)
Mix cool whip and dry pudding mix together.
Chop apples and chilled Snickers.
Mix together.
Heat caramel sauce a bit in the microwave- just enough to drizzle, not enough to heat up salad.
Drizzle caramel sauce over salad and sprinkle peanuts on top.
Chill for at least an hour-- Voila!

Thursday, November 4, 2010

Li'l Cheddar Meat Loaves

1 egg
3/4 cup milk
1 cup (4 oz) shredded cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 tsp salt
1 lb lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 tsp prepared mustard

Beat egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eight loaves, place in a greased 13x9x2" baking dish. Combine ketchup, brown sugar, and mustard. Spoon over loaves, bake uncovered at 350 degrees for 45 minutes or until the meat is no longer pink.

Wednesday, October 27, 2010

Hoagie Sandwich

8 Hoagie buns
3/4 pound hamburger
1 - 8oz. tomatoe sauce
1/2 envelope dry onion soup mix
1/4 teaspoon oregano
1/4 teaspoon basil
1 beaten egg
3/4 cup ricotta or cottage cheese drained
1 cup mozarella cheese

Cut thin slice off of bun and hollow out center.

Cook hamburger, drain off excess fat. Add tomato sauce, soup mix, and herbs. Cook covered for 5 minutes then uncover and cook 5 minutes stirring constantly.

Combine 1/2 of mozzarell cheese, egg and cottage cheese in separate bowl.

Layer cheese mixture then meat mixture until filled, top with reserved cheese.

Wrap each in foil and bake in 400 degree oven for 20 minutes or until warmed through.

Tuesday, October 26, 2010

Cherry Salad

1 can Eagle Brand sweetened condensed Milk
1 carton (8 oz.) Cool Whip
1 can (15 1/2 oz.) crushed pineapple - drained
1 can (21 oz.) cherry pie filling
1/4 tsp almond extract.
Mix then Chill

Sunday, October 24, 2010

Date Cake

6 servings

1 cup dried dates, rehydrated in 1 cup water

1 teaspoon baking soda

3 tablespoons softened butter

¾ cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon baking powder

1½ cup flour

Preheat the oven to 350 degrees. Butter a 9" square baking dish. Rehydrate the dates in hot water. Add baking soda and puree in food processor.In another bowl, cream the butter and sugar. Add the eggs and mix well. Add the vanilla and baking powder. Mix in the date puree, then flour. Pour into baking dish. Bake for 45 minutes or until toothpick inserted is free ofcake.Pour hot sauce (recipe below) overcake and serve with vanilla gelato and unsweetened whipped cream.


1/2 cup light brown sugar

1/2 cup heavy cream

2 tablespoons butter

Melt together until emulsified.

Saturday, October 16, 2010


1 can whole kernel yellow corn, undrained
1 can cream style yellow corn
1 (8 oz.) carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted
Mix all together and pour into large, lightly oiled casserole dish. Bake at 350 degrees for 55 to 60 minutes.

Turkey Pot Pie

6 tablespoons butter
6 tablespoons flour
2 cups turkey or chicken broth
1 cup milk or heavy cream
salt, to taste
2 cloves garlic, pressed
1/2 teaspoon black pepper
4 cups cubed cooked turkey or chicken
1 lb. frozen peas, carrots and onion mixture
2 Pillsbury pie crusts or 9" home-made
Preheat oven to 425°F.
In a medium saucepan, melt butter over medium-low heat with the pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in the broth until absorbed. Add the milk or cream slowly, stirring constantly so that lumps don't form. Season with salt and pepper. Cook, uncovered, over low heat (low simmer) until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes (may be made a day ahead).
Thaw the frozen peas, carrots and onions for 15 minutes. (Note: If you're unable to find peas, carrots and onion combination, use 12 oz peas and carrots with 1 whole fresh onion, chopped).
Lightly butter or spray with non-stick spray a deep dish pie pan or shallow casserole. Line the bottom of the pie plate or dish with one of the pie crusts. Add cooked cubed turkey and the vegetables. Pour in the gravy mixture. Cover with the upper pie crust and flute or crimp the edges, if desired.
Bake for about 40 minutes or until golden brown.

Saturday, October 9, 2010

Chicken Casserole

1 chicken
1 stove top stuffing mix (12 serveing)
2 cans cream of chicken soup
1 can of milk

boil chicken until done, de-bone chicken cut into bite size pieces, layer chicken in bottom of cake pan. Mix up stove top stuffing mix as directed on package, spread over top of chicken, mix 2 cans cream of chicken soup with 1 can of milk, pour over stuffing mix, bake at 350 degrees for 30 minutes

Taco Soup

1 lb hamburger (browned)
1 can corn
1 can green beans
1 can kidney beans
1 can stewed tomatoes
1 can tomatoe sauce
1 package taco seasoning mix
mix together juice from canned food and all, heat to boiling on stove

onion, chopped
cheese, grated

taco chips (fritos scoops)

Put chips in bowl put canned mixture on that and top with onion and cheese
simple to make and good to eat

Swedish Pancakes

3 eggs
1/2 tsp salt
2 1/2 cups milk
1 1/2 cup flour
1 tsp sugar

Mix and then pour about 1/4 cup on flat hot griddle, makes very thin pancakes, butter and sprinkle with powdered sugar or put friut in and whipped topping to make a crepe

Friday, October 8, 2010

Waffle Cookies

½ c margarine or butter
2 eggs
5 Tbsp cocoa
2/3 c sugar
1 c flour
2 tsp vanilla

First set up waffle iron and plug in to warm up. Then measure and mix all ingredients together. Next drop small tablespoon of mixture on hot waffle iron for 60 seconds. Finally lift with fork. Frost with chocolate frosting.

Chocolate Frosting
3 c confection sugar
1 tsp vanilla
2 Tbsp cocoa
½ c milk
½ c butter
Mix all ingredients together

Pistachio Salad

2 pkg instant pistachio pudding mix
1 large can crushed pineapple
1 large tub cool whip
3-4 c miniature marshmallows

Mix the pudding and pineapple together.
Add the cool whip and then marshmallows.
Refrigerate until ready to serve.

Lemon Bars

1 c butter
2 c flour
½ c powdered sugar
dash salt
Cream together and press into a pan and bake at 325 degrees for 25 minutes.

4 beaten eggs
¼ c lemon juice
2 c sugar
¼ c flour
Mix and than pour ingredients over baked dough and bake 25 minutes.
Sprinkle with powdered sugar.

Sunday, October 3, 2010

Dorthey Lynch Salad Dressing

1 can of condensed tomato soup
1 cup oil
1 cup vinegar
1 cup sugar
1 tsp dry mustard
1 tsp salt
1 tsp pepper
1/8 tsp garlic powder
1 tsp celery seed
Blend for a couple of minutes in a blender This yields about four cups of salad dressing.

Wednesday, September 29, 2010

Lime Jello Pear Salad

1large package of lime jello
two cups hot water
l large can of pear halves
cold water
l 8 oz carton of cottage cheese
Dissolve the lime jello in two cups of hot water. Drain the juice from the pear halves into a measuring cup, add cold water to make two cups of liquid. Add to jello, put one third of the jello into a 9x13 pan chill add the cottage cheese to the second 1 third, place the pear halves on the jello in the pan and then add the jello and cottage cheese mixture. Chill the third portion of the lime jello, before it begins to set up whip with an electric mixer, it will become frothy, top the pear and cottage cheese mixture with the frothy mixture.

Velvet Salad

1 pkg lemon jello
1 cup hot water
1 cup cold water
1 lb marshmallows
1 small can crushed pineapple
1 cup Miracle Whip salad dressing
1/2 cup cream whipped
1 pkg raspberry jello
1 cup hot water
1 cup cold water
Dissolve the lemon jello in hot water, add the marshmallows and melt into mixture, then add the cold water. Mix in the crushed pineapple, cream cheese, salad dressing, whipped cream. stir well, let set.
Mix the raspberry jello with one cup hot water to dissolve add cup of cold water, chill until syrupy then pour over the lemon jello mixture.

Mother's Applesauce Muffins

24 Servings Prep: 20 min. Bake: 20 min. + cooling

4 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground allspice
2 teaspoons baking soda
1 cup butter, softened
2 cups sugar
2 eggs
2 cups applesauce
2 tablespoons vanilla extract
1 cup raisins

In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 244 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 189 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

(Taken from the Country Woman magazine)

Sunday, September 26, 2010

Lazy Daisy Oatmeal Cake

1 1/4 cup boiling water
1 cup Quaker quick cooking oats
1/2 cup butter or oleo (softened)
1 cup granulated suguar
1 cup firmly packed brown sugar
1 tsp vanilla
2 beaten eggs
1 cup softed all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/3 tsp nutmeg
1/4 butter or oleo
1/2 firmly packed brown suga
3 Tbsp. half and half
1/3 cup chopped nuts
3/4 cup shredded or flaked coconut

In a bowl combine the boiling water and the rolled oats. Let stand for 20 minutes. Preheat the oven to 350 degrees.
In a mixing bowl, cream together the butter and sugars, beat until light add the eggs and the vanilla. Stir in the rolled oats mixture. Sift dry ingredients together and add. Bake in a greased 9 inch cake pan for about 50 minutes. Remove from the oven and top with topping ingredients that have been combned together. Return to the oven and bake for a few minutes more, until mixture is bubbly. Watch closely as it will burn easily if left too long.

Wednesday, September 22, 2010

Apple Crisp

1/2 c sugar
2 tsp cinnamon
8 c apples (peeled and sliced)

1 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 c brown sugar
1 c oatmeal
1 c melted butter
Mix all together.
Spread on top of the apples.
Bake at 350 degrees for about 35 minutes.

Tuesday, September 21, 2010

Country Tuna Stroganoff Casserole

1 can cream soup of choice
1 can tuna
1 C grated cheese
1/2 tsp salt
1/2 tsp pepper
1/2 C mayonnaise or salad dressing
1/2 C sour cream
3/4 C milk
2 Tbsp parsley
1 Tbsp lemon juice
8 oz. Country Pasta (cooked and drained)
(Country Pasta is a homemade style egg noodle)

Stir together, then pour into 9/9" baking dish.
Top with cracker or bread crumbs, if desired.
Bake 45 minutes at 350 degrees.
Top with extra grated cheese the last 15 minutes of baking.

Pizza Popcorn

1 stick magarine or butter
1/2 t. oregano
1/2 t. garlic salt
1/2 t basil
1/8 t. red pepper flakes
12 c. freshly popped corn
2 T. grated Parmesan Cheese

1. Melt butter/margarine in a small sauce pan. Add the spices and stir. Heat for 1 minute.
2.Pour spiced butter/magarine over the popcorn. Sprinkle with cheese. Toss untill coated.

Carmel Corn

2 Cups Brown Sugar
1 Cup (not quite) Karo syrup
2/3 Cup canned milk
1 cube Margerine
1 T. Vanilla

Combine all but Vanilla in sauce pan. Bring to a soft boil. Test in water for soft ball stage. When it reaches the soft ball stage add the vanilla and pour over 6-8 Qts popcorn.

Saturday, September 18, 2010

Pumpkin Pie Squares

1 cup sifted flour
1/2 cup quick cooking rolled oats
1/2 cup brown sugar, firmly packed
1/2 cup butter
1 (lb)can pumpkin (two cups)
l (13 1/2 ) can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground gloves
1/2 cup chopped pecans
1/2 cup brown sugar, firmly packed
2 Tbsp. butter
Combine flour, rolled oats, 1/2 c. brown sugar and 1/2 c butter in mixing bowl. Mix until crumbly, using electric mixer at low speed. Press into ungreased 13 x 9 x 2 inch pan. Bake at 350 for 15 minutes.
Combine pumpkin, evaporated milk, eggs, sugar, salt, spices in a mixing bowl; beat well. Pour into crust . Bake at 350 for 20 minutes.
Combine pecans, 1/2 cup brown sugar and 2 Tbsp butter sprinkle over the pumpkin filling.
Return to the oven and bake 15 to 20 minutes or until filling is set. Cool in pan and cut into 2 " squares. Makes 2 dozen.

Asparagas Casserole

30 regular saltine crackers
1 can asparagus, drained
1 can cream of chicken soup
1/4 pound american cheese
4 hard cooked eggs
1/2 cup milk
Butter a 2 quart casserole. Put 1/3 of the cracker crumbs in the bottom, then add 1/2 of the asparagus, add two of the eggs sliced, half of the cream soup and half of the american cheese.
add another 1/3 of the crumbs, the rest of the asparagas, eggs, cheese and soup. Put the last crackers on top. pour 3 tablespoons of the asparagus liquid and 1/2 cup of milk over the top.
Bake for 30 minutes at 350 degrees.

Three Bean Salad

1 can green cut beans, drained
1 can yellow wax beans, drained
1 can kidney beans, drained
1 onion chopped very fine
1/2 cup sugar
1/2 cup vinegar
1/2 cup salad oil
1 tsp salt
1/3 t. pepper
Mix sugar, vinegar, salad oil, salt and pepper well, pour over drained beans. Toss, refrigerate overnight or longer.

Italian Corn

1 chopped onion
1 chopped green pepper
1 can whole kernel Corn
1 can cream style corn
1 cup shredded cheese
two cups uncooked macaroni
combine all ingredients in a casserole dish. Refrigerate until needed.
Bake at 325 degrees for an 45 minutes.
This recipe works well to be assembled a day or more ahead of time and baked when needed.
I have also made this with boxed mac and cheese using two boxes of mac and cheese and the cheese powder instead of the mac and shredded cheese, It is alright but not as good as with the shredded cheese. I have used velveta cheese as well as shredded cheddar. We like the velveta. Also we often increase the amount of cheese, we believe there is no such thing as too much cheese.

Sausage Rice Casserole

1 lb pork sausage
2 cups rice
1medium onion
1 can cream soup
1 can whole kernel corn
salt and pepper to taste, will depend on how much seasoning is in the pork sausage.

Brown the pork sausage in a skillet until brown , remove, use the fat to saute one chopped medium onion. Drain off excess fat. Boil two cups of rice in water as directed on the rice package. Stir the cooked rice, the can of cream soup and the whole kernel corn into the sausage and onion. Put into a casserole dish. Bake for 30 minutes at 325. This is a good dish to make ahead, refrigerate or freeze until needed.
Hamburger can be substituted for the pork sausage but we much prefer the sausage.

No Bake Oatmeal Cookies

1 cube of butter
1/2 cup milk'
2 cups sugar
bring these three ingredients to a boil and continue to boil for one minute. then add
1/4 cup peanut butter
1 tsp vanilla
3 tbls cocoa
3 cups of oatmeal
stir well and then drop by teaspoonfull onto waxed paper.

Peanut Butter Creams

2 cups of confectioners sugar
1/8 teaspoon salt
1/2 teaspoon butter
2 tbls peanut butter
1 egg
Mix all ingredients together, roll into balls and refrigerate.

Popcorn Cake

1 stick of margarine

1 package of Marshmellows

melt together

pour over 15 cups of popped popcorn

add l package of salted spanish peanuts

1 package of spiced gum drops

Press the mixture into a bundt cake pan and cool.
variations on this could include adding M & M or other similar candies to the popcorn.

Cindy's Pizza Crust

2/3 cup milk
beat in two eggs.
add a dash of salt
and a dash of organo
add one cup of flour
Mix together just enough to get the lumps out.
grease and flour a cookie sheet bake at 350 degrees for 20 minutes.
( It is a runny dough, I usually doubled the recipe for a big cookie sheet.) I carefully sprinkle over the dough before i have cooked it tomatoe sause, crumbled and browned sausage, diced onions, sliced canned mushrooms and shredded mild chedder cheese. It is different than regular pizza but we like it. Add whatever pizza toppings you want that is just what we usually have on hand.

Wise Words to brighten your day.

"If you wait to do everything until you're sure it's right , you'll probably never do much of anything." Win Borden

Orange Cooler

1/2 Cup sugar
1/2 Cup milk
1 tsp vanilla
1 6 oz can frozen orange juice
1/2 cup powdered milk
1 cup water
mix in a blender and enjoy

Banana Slush

2 1/2 cups of orange juice
1/2 cup of lemon juice
5 mashed bananas
4 cups of pineapple juice
4 cups of sugar
6 cups of water
Combine sugar and water heat - cool.
Combine all ingredients and freeze. To serve thaw to a mush and put into a glass fill with 7 up or gingerale.
This recipe will serve 30-35 people.

Shoe Peg Corn Salad

1 can shoe peg corn
1 can french style green beans with pimentos
1 can english peas.
Drain well.
1 cup chopped celery
1/2 cup chopped onion
1/2 cup green pepper
1/2 cup vinegar
1/2 cup sugar
Mix well and refrigerate for 24 hours.

Mother likes to make this when Bonnie comes to visit. She says this is a favorite of Bonnies.

Dad's 4th of July Birthday Cake

Applesauce Cake

l stick (1/4 cup) of margarine
1 egg
2 cups sugar
3 cups of flour
1 1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp cloves
1/4 tsp allspice
1/4 tsp nutmeg
2 cups applesauce
1 cup raisins
1 cup nuts
Cream together the margarine and sugar, add the eggs and beat well. Sift the dry ingredients together then add alternately with the applesauce. Fold in the raisins and nuts. Bake at 350 degrees for 45 to 50 minutes.

Frosting for Applesauce Cake

Easy Penuche Frosting
1/2 cup (two sticks) butter or margarine
1 cup brown sugar (packed)
1/4 cup of milk
2 cups of confectioners sugar (powdered sugar)
Melt the butter or margarine in a saucepan. heat to boiling. Bring to a boil and stir over low heat for two minutes. Stir in milk heat to boiling again. Remove from the heat and gradually add the confectioners sugar. Place the pan in a bowl of ice water and beat to spreading consistency. If it is too stiff heat again and stir constantly until the right consistency is reached.
(I prefer cream cheese frosting on my apple sauce cake. I don't know if we even knew what cream cheese was when I was growing up.)