Mom’s Potato Salad

Boiled Potatoes
Hard-boiled eggs
1 c. Miracle Whip
Mustard
1-2 T. Sugar
Salt and pepper
Milk or Mocha Mix
Green Onions

Mix mustard, miracle whip, sugar, salt and pepper with milk until smooth.  Pour over eggs, potatoes and green onions.

No Bake Cookies

2 c. Sugar
4 T. Butter
1/2 c. milk
3/4 c. Peanut Butter
1/3 t. Salt
1 T. cocoa
1/2 t. Vanilla
3 c. oatmeal

Bring sugar, butter, milk and cocoa to a boil.  Remove from heat and add salt, vanilla, peanut butter and oats.  Drop onto wax paper.  

Chicken Divan

1 Bag Chopped Broccoli
1 C. Mayo
1 t. Curry
1 Can Cream of Chicken Soup
1 t. Lemon Juice
Shredded Cheese
Cooked Chicken or Turkey, shredded

Cook Broccoli slightly.  Spread into 9x13 inch pan.  Layer cooked chicken or turkey on top.  Mix mayo, soup, curry and lemon juice.  Layer on top of meat.  Bake for 20 minutes.  Top with cheese and bake until melted.  Serve with rice.  

Note:  Can be doubled and layered like a lasagna to feed a crowd.  

Jeanette’s Sugar Cookies

1. C. Butter
2 C. Sugar
2 Eggs
1 t. Vanilla
4 t. Baking Powder
1/2 t. Salt
4 1/2 C. Flour
1/2 t. Baking Soda

1 C. Sour Cream

1 C. Sour Milk  (canned milk w/ lemon juice)

Mix, roll out, and cut.  Bake @ 350 for 18 minutes or until done.

Pork Chop Casserole

6-8 Pork Chops
Cream of Mushroom Soup
Sour Cream
Parsley Flakes
Salt and Pepper
Sliced Potatoes

Slice potatoes and place in covered pot..  Brown pork chops in skillet with a little salt and pepper.  Combine sour cream with soup and parsley.  Pour mixture over potatoes.  Top with browned pork chops.  Cover.  Bake  at 350 for approximately 2 hours.  

Million Dollar Rocky Road Fudge

2 1/2— 8 oz. Hershey Bars (broken into small pieces)
1 12 oz. pkg. of Semi-sweet Chocolate Chips
1 cup Butter pieces (NO SUBSTITUTES)
4 cups Sugar
1lb. Walnut Pieces

2 t. Vanilla

1 can Evaporated Milk

2 1/2 c. Mini– Marshmallows

1 1/2 c. Frozen Mini– Marshmallows

In a large bowl, prepare broken Hershey Bars, chocolate chips, mini-marshmallows (not frozen), and butter pieces. Set aside.

In a large, heavy saucepan, combine sugar and evaporated milk. Bring to a boil over medium heat, stirring constantly.  Then continue to cook and stir at a light but steady boil for 7 minutes.

Remove form heat and immediately pour over chocolate, butter , and mini-marshmallows. With a sturdy spoon, stir until mixture is well blended, continue stirring until candy loses gloss.

Stir in frozen mini-marshmallows, vanilla, and walnut pieces. pour into buttered 9x13 AND 8x8 inch pan. Refrigerated  for at least 1 1/2 hours before cutting.  May be frozen if wrapped in foil then stored in airtight plastic container.

Beef Stroganoff

1 Can Cream of Mushroom Soup
1/2 lb. Hamburger
1 container of Sour Cream
Cook and drained noodles
1 Small Can Mushrooms
Garlic Salt (optional)

Brown hamburger and drain.  Add soup, mushrooms, sour cream  together.  Serve over cooked rice or noodles.

Grandma’s Cinnamon Rolls

Rolls:
1 C. Raisins
Around 7 C. Flour
2 C. Milk (warm)
3 Eggs, well-beaten
6 T. Butter
1/2 C. Sugar
1/2 t. Salt
1 T. Sugar
2 T. Yeast

Cinnamon-Sugar Mixture:

1 T. Cinnamon

1/3 C. Sugar

Icing Recipe:

2 C. Powdered Sugar

2 T. Butter

1 t. Vanilla

Water (until a thin icing)

Dissolve yeast in 1/4 c. water.  Add 1 T. Sugar.  Add shortening sugar and salt to hot milk  Add about 3 C. flour and beat until smooth.  Add yeast and beat.  Add eggs and beat. Add remaining flour to form an “earlobe” soft dough.  Add raisins.  Turn out onto floured board and knead lightly.  Place in greased bowl.  Cover with plastic wrap sprayed with Pam.  Let Rise until double in size.  

Roll out to 1/4 inch thickness.  Brush with melted (or softened) butter and sprinkle with cinnamon- sugar mixture..  Roll lengthwise and cut into pieces 3/4 thick.  Place on greased baking sheet.  Cover with sprayed plastic wrap and let rise until doubled.  Bake at 350 degrees for 15 minutes or until done.  Ice while hot.  

Grandma Fox’s White Rolls

1/2 C. Warm Water
2 Yeast Cakes (4 1/2 t. Dry Yeast)
2 1/2 C. Lukewarm Milk
3 1/2 T. Sugar
5 T. Shortening
1 T. Salt
2 Eggs
7-8 C. Flour

Heat milk in saucepan to lukewarm.  Dissolve yeast in the water.  Add Shortening, Sugar and Salt to milk while heating. Put  milk mixture in mixer and start stirring the mixture.  Add 1-2 cups flour then add yeast.  Add eggs and beat until thoroughly mixed.  Replace whisk with dough hooks and add 3 1/2 cups more flour.  Slowly add flour until the dough starts to stick together.  (Remember the less flour you use the lighter your rolls will turn out.)  Knead dough for 5 minutes.  Put dough in a greased bowl and turn the dough over once so that the dough has a little oil on top.  Cover with plastic wrap sprayed with Pam.  Let rise 1 hour.  Shape into rolls, place on tray and cover with sprayed plastic wrap.  Let rise until double in size.  Bake at 375 degrees for 15-20 minutes.  

Note:  Dough can be formed into parkerhouse rolls, crescent rolls, cloverleaf, or pinched off.  

Chicken and Rice Bake

6 Chicken Breasts
2 C. Rice
2 Cans Cream of Chicken Soup
1 Lipton Onions Soup Packet
1 Soup can of water

Mix together rice, soup, onion mix and water.  Place chicken breast into mixture.  Bake at 350 degrees for 1 hour. 

Wheat Bread

14 C. Flour
8 T. Shortening
2 T. Salt
5 C. Milk
5 T. Sugar
2 Yeast Cakes or 4 1/2 t. dry yeast

Scald milk, add shortening, salt and sugar to pan.  Dissolve yeast in a little water.  Mix milk mixture, then yeast and flour until you form a dough that is earlobe soft.  

Let rise until double in size.  Punch down and form into loaves.  Let rise again until double in size and bake at 375 degrees for 40-45 minutes.  

Cranberry Muffins

1 Egg
1/2 C. Milk
1/4 C. Oil
1 1/2 C. Flour
1/2 C. Sugar
2 t. Baking Powder
1/2 t. Salt
1 T. Grated Orange peel
1 C. Fresh Cranberries, halved

Beat egg, stir in milk and oil.  Mix in remaining ingredients just until flour is moistened.  Batter will be lumpy.

Grease bottoms of 12 medium muffin cups.  Fill cups 2/3 full.  Bake 20-25 minutes at 400 degrees until golden brown.  Remove from pan immediately.

Note:  Cutting cranberries while frozen=no squirting cranberry juice.

Pecan Sticky Buns

1/2 C. Pecans, chopped
18-20 Frozen dinner roll balls
1 pkg. Butterscotch pudding (cook and serve)
6 T. Butter
1/2 c. Brown Sugar
1 t. Cinnamon

In a well greased Bundt Pan:

Sprinkle pecans on the bottom.  Add the dough balls.  Sprinkle the  butterscotch pudding over the dough balls.  

Melt the butter, brown sugar and cinnamon together and drizzle over-top the pudding.  Cover with plastic wrapped sprayed with Pam.  Let rise 6-8 hours.  

In the morning, bake at 375 degrees for 14-18 minutes.

Turn out onto to plate and serve warm

Acini de Pepe Salad (Frogeye)

1 C. Sugar
1/2 t. Salt
1 3/4 C. Pineapple Juice (Drain Pineapple Cans for Juice)
1 T. Lemon Juice
1 T. Flour
2 Eggs

1 3/4 C. Acini de Pepe pasta

2 Cans drained Mandarin Oranges

1 Largest Cool Whip

1 Can Crushed Pineapple

1 Can Pineapple Tidbits

Cook the Acini de Pepe pasta according to box directions. Rinse in cool water.  

Cook sugar, salt, pineapple juice, lemon juice, flour and eggs until thickened.   Cool and pour over acini de pepe.  Cover and let stand overnight in fridge.  

Next day add oranges, pineapple and cool whip.  

Pineapple Dish (For Ham)

2 Cans Crushed Pineapple
4 T. Flour
4 T. Butter
4 T. Sugar
4 Eggs, Beaten
4 Slices White Bread, no crusts

Mix pineapple, flour, butter, sugar and eggs in a 13x9 dish.  Break bread into little pieces.  Then press them into the egg-pineapple mixture until covered.  Bake at 350 degrees for 30-40 minutes or until firm.  

Pasta Salad

1 lb. Tri-colored pasta, cooked
8 oz. Italian Salad Dressing
4 T. Salad Supreme Seasoning by McCormick
Broccoli florets
Carrots
1 Can Olives
Cucumbers
Shrimp or Chicken (optional)

Cook and drain pasta.  Rinse with cold water to stop cooking.  Toss remaining ingredients together with pasta.  

Lemon Fruit Salad

1 Can Fruit Cocktail
1 Sm. Pkg. Cook N’ Serve Lemon Pudding
1 8 oz. Cool Whip
1 Can Pineapple Tidbits
1 10 oz. Pkg. Marshmallows
2 Bananas, sliced
2 Cans Mandarin Oranges

Cook Lemon pudding according to box directions.  While hot add 1/2 pkg of marshmallows.  Stir til smooth. When cool, add rest of marshmallows and cool whip then pour over fruit.

Chicken Wonton Salad

Salad:
2 Heads of Lettuce
1 Bunch Green Onions, chopped
8 Chicken Breast, cooked
Sesame Seeds, as desired
3/4 Pkg. Wonton Skins, fried and broken into pieces

Dressing:

4 t. Accent

1 t. Salt

1 t. Pepper

1 c. Oil

8 T. Sugar

3/4 c. Heinz Gourmet Salad Vinegar

Hot Spinach Hors-d’oeuvres

4—10oz. Pkgs. Chopped Spinach
4 c. Pepperide Farm Herb Dressing
2 Lg. Onions, chopped finely
8 Eggs
1 c. Parmesan Cheese
1 1/2 c. Butter
1 T. Thyme
1/4 t. Garlic, minced
Salt and Pepper

Cook and drain spinach.  Mix everything together. Refrigerate for at least 1 hour.  Shape into balls like meatballs.  Bake on cookie sheet for 30 minutes @ 300 degrees.

Company Casserole

1/2 lb. Wide Noodles
1 T. Poppy Seeds
2 T. Butter
2 lbs. Ground Beef
4—8 oz. Cans Tomato Sauce
1/2 t. Basil
1 t. Lemon Pepper (optional)

2 c. Cottage Cheese

2—8oz. Pkgs. Cream Cheese

1/2 C. Sour Cream

2/3. C. Green Onion, minced

2 T. Green Pepper

4 T. Butter, melted

Cook noodles 8 minutes and drain.  Pour the 4 T. melted butter over noodles and sprinkle with poppy seeds and mix.  

Brown beef, add tomato sauce, basil, and lemon pepper.

Mix cheese, sour cream, onion, green pepper and cottage cheese in bowl. 

In casserole dish, put 1/2 noodles, cheese mixture, then rest of the noodles and beef mixture on top.  Put in refrigerator or cook @ 375 degrees for 45 minutes for oblong dish and longer for a round dish.  

Spasserole

2 c. Macaroni
2 cans Cream of Celery Soup
1 can Spam, diced
1 can Diced Tomatoes
1 Green Pepper, diced
1/4 c. Chopped Onions
Parsley Flakes
Cheese to taste

Brown onion and pepper in a little butter.  Add cooked macaroni, soup, spam, tomatoes, pepper and onions.  Sprinkle with cheese and parsley flakes.  

Bake at 350 degrees for 30 minutes or until bubbly.

Clam Chowder

1 C. Onion, finely chopped
2 c. Potatoes, finely diced
3/4 c. Butter
1 Quart Half and Half
2 T. Red Wine Vinegar
1 C. Celery, finely diced
2 cans Clams and Juice
3/4 C. Flour
1/2 t. Salt
Pinch of Pepper

Drain juice and pour all vegetables in sauté pan.  Add enough water to barely cover them.  Simmer over medium heat until barely tender.  

In meantime, melt butter, add flour and blend.  Cook, stirring constantly adding cream.  Stir with whip until smooth and thick.  Add undrained vegetables, clams, and vinegar.  Season with salt and pepper to taste.

Lasagna

1 lb.  Italian Sausage
1 Clove garlic, minced
1 T. Basil
1 1/2 t. Salt
1 Lg. Can Tomatoes
1 8 oz. can of Tomato Paste
10 oz. Lasagna noodles

2 Eggs

3 C. Ricotta Cheese
1/4 cup of grated Parmesan cheese

2 T. Parsley

1 t. Salt

1/2 t. Pepper

1 pound Mozzarella Cheese

Brown meat slowly.  Spoon off excess fat.  Add garlic, basil, salt, tomatoes, and tomato paste.  Simmer uncovered for 30 minutes.

Cook noodles in large amount of water, drain and rinse with cold water to stop cooking.

Beat eggs.  Add remaining ingredients; except mozzarella.

Layer 1/2 noodles in 13x9 dish, spread with half ricotta filling, 1/2 mozzarella cheese, 1/2 meat sauce.  Repeat. Bake at 375 degrees for 30 minutes.  (If assembled early and refrigerated, bake and additional 15 minutes.)

Spanish Rice

1 lb. Ground Beef
1 Lg. Onion, chopped
1/2 Chopped Green Pepper
1 c. Rice, uncooked
1-2 Cans Tomatoes
1 t. Salt
1 c. Water
Cheese to taste

In a large skillet, brown the ground beef.  Sauté the onion and pepper in butter.  Stir in the rice  to brown slightly.  Add remaining ingredients.  Cover and let simmer 35-45 minutes.  Sprinkle with cheese and simmer until the cheese melts.  

Souperior Meatloaf

1 Envelope Lipton Onion Soup Mix
2 lbs. Ground Beef
1 1/2 c. Bread Crumbs
2 Eggs
1/2 c. Water
1/3 c. Ketchup
1/2 t. Thyme (optional)
1/2 t. Oregano (optional)

Mix ingredients together.  Form into a large loaf and bake in a shallow pan at 350 degrees for 1 hour.

Chicken and Rice Casserole

1 c. Converted Rice (not instant)
1 pkg. onion soup mix
2 cans Cream of Mushroom Soup
1 can mushroom pieces
1 c. milk
3 halved chicken breast or 6 pieces of your favorite chicken

In a large bowl, mix the rice, onion soup mix, cream of mushroom soup, mushrooms and milk.  Place the chicken pieces in a 9 x 13 pan and pour the mushroom mixture over the chicken.  Cover and bake at 350 degrees for 1 hour.  Uncover and bake for 15 more minutes.

Thanksgiving Pudding

1 c. Pumpkin Pie Mix
2 c. Cool Whip
1 Lg. Pkg. Instant Vanilla Pudding
3/4 t. Pumpkin Pie Spice
2/3 c. Milk

Whip all ingredients together and chill.  Garnish with Nilla Wafers.

Hot Italian Soup

1 16 oz can of Tomato Puree
1 8 oz can of stewed Tomato
3 chicken Bouillon Cubes
5 c. Water
1 c. sliced Carrots
1 diced onion
Hot Sausage
1 Green Pepper

3 Zucchini—sliced

Mushrooms

Italian Seasoning

Cheese Tortellini

Combine and simmer for 30 minutes the tomato puree, stewed tomatoes bouillon cubes and water.  Fry hot sausage, add green pepper, mushrooms and zucchini and fry.  Add all this to soup.  Add cooked cheese tortellini.  Add Italian seasoning.

Chicken Peas and Rice

1 Can Cream of Chicken Soup
1/2 c. Milk
2 c. Cheese, shreddeed
2 small or 1 lg. can of chicken
1 1/2 c. peas
2 c. cooked Rice
1/2 c. Chopped Onion (opt)

Mix together in a bowl.  Bake in an 8 x 12 pan sprayed with cooking spray.  Bake @ 375 degrees for 30-35 minutes

Tortellini Soup

Leftover Roast Beef
5 c. Beef Broth or Beef Bullion
1 Quart Tomatoes; Chopped
1 can Tomato Sauce
4 oz. of water.
Garlic and Mozzarella Tortellini
Salt
Pepper
Sugar (opt)
Hot Sauce (opt)
Basil (opt)

Put all ingredients except tortellini in pan and heat to boiling.  When boiling add tortellini and boil until cooked, following package directions.  Serve with crusty French bread.  

Busy Day Beef Stew

6 lg. Potatoes
6 lg. Carrots; pared into 2” pieces
3 pounds Stew Meat
1/3 c. Soy Sauce
2 Beef Bullion Cubes
1 t. Paprika
1/3 t. Pepper
1 Pkg. Frozen Chopped Onion

1 C. Beef Broth—condensed

1 can Tomato Sauce

Layer Potatoes, then carrots on bottom of liner.  Top with meat; sprinkle meat with soy sauce, crushed bouillon cubes, pepper and flour.  Combine beef broth a tomato sauce and pour over all.  Place liner in base. Cover and cook on auto for 7 hours; or low for 9-11 hours or high for 5 hours.

Taco Soup

1 lb Browned Hamburger
1 Can Corn
1 Can Kidney Beans
1 Pkg.  Taco Seasoning
46 oz. Tomato Juice
1 Small Tomato Sauce
Sour Cream
Olives

Combine hamburger, corn, kidney beans, taco seasoning, tomato juice and tomato sauce in large pot.  Bring to boil.  Serve soup over tortilla chips and top with sour cream, olives, green onions and cheese.

Kellogg’s All-Bran Muffins

1 1/4 c. flour
1/2 c. sugar
1 T. Baking Powder
1/4 t. salt
2 c. All-Bran Cereal
1 1/4 c. Milk
1 Egg
1/4 c. Vegetable Oil

1. Stir together flour, sugar, baking powder and salt.  Set aside.

2. In a large mixing bowl, combine cereal and milk.  Let stand about 5 minutes or until cereal softens.  Add egg and oil.  Beat well.  Add flour mixture, stirring only until combined.  Portion batter evenly into twelve 2 1/2 inch muffin-pan cups coated with cooking spray.

3. Bake at 400 degrees about 20 minutes or until lightly browned.  Serve warm.

Best Banana Bread

1 c. Sugar
1/2 c. Shortening
3 Ripe Bananas Mashed
2 Eggs
1/2 c. COLD Water
2 1/2 c. Flour
1 t. baking soda
1 t. salt

3/4 c. Chopped Walnuts (optional)

Combine sugar, shortening and bananas.  Beat with mixer until well mixed.  Add eggs and beat for 2 minutes.  Add remaining ingredients and beat for 2 more minutes.  Pour into greased loaf pan and bake at 350 degrees for 1 hour.

Note:  Store extra ripe bananas in freezer in zip-loc bags.  Thaw in microwave, keeping bananas really cold, and add straight to mixer. 

Amity’s Taco Dip

Large Can Refried Beans
16 oz tub Sour Cream
16 oz. Mayonnaise
1 Pkg Taco Seasoning
Cheese
Olives
Green Onions
Red Bell Pepper

Tomatoes

Tortilla Chips

In a 13 x 9 pan spread refried beans.  Mix together the sour cream, mayo, and taco seasoning and spread on top of refried beans.  Then top with cheese, olives, green onions, bell peppers, tomatoes.  Chill.  Serve with tortilla strips.

Beef Brisket for a Crowd

3-5 lb. Beef Brisket
Salt
Garlic Powder
Lipton Onion Soup Mix

Sprinkle Brisket with Salt and Garlic Powder.  Put 1/2 pkg of soup mix on a sheet of foil.  Lay brisket on top of soup (fat side up) and sprinkle with remaining half of soup mix.  Cover with another sheet of foil and seal around edges.  Place in long baking pan.

Bake 45 min @ 375 degrees
Then Bake 45 min @ 300 degrees
Than Bake between 200-275 degrees for 2-2 1/2 hours.

Serving Suggestion:  Serve with wild rice and steamed vegetables.
From Lanae Cloud’s recipes.

Buttermilk Syrup

1/2 c. butter
1/2 c. milk
1 c. sugar
1 t. lemon
1 t. vanilla
1 t. baking powder

Bring butter, milk, sugar, and lemon to a boil. Stir in vanilla. Take off heat and add baking powder. 

Chocolate Chip Cookies

2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 cups chocolate chips

1. In a mixing bowl, whisk together the flour, baking soda and salt.

2. In a stand mixer or mixing bowl, beat together the butter/margarine and the 2 sugars. Add in the vanilla. Beat in the eggs, 1 at a time, until smooth. Scrape down the sides if necessary.

3. Add the dry ingredients and mix on low speed, until batter forms.

4. Fold in the chocolate chips.

5.  Place on cookie sheet and bake at 350 F for 9-11 minutes, or until they begin to golden.

Hawaiian Meatloaf

2 lbs. ground beef
2 eggs
20 oz. can crushed pineapple, drained well (reserve the juice)
1 cup bread crumbs
1 1/2 tsp salt
1/2 tsp pepper

Sauce: 

1/2 cup pineapple juice

2/3 cup ketchup 

2/3 cup brown sugar

1. Preheat oven to 375 F. In a large mixing bowl, combine the ground beef, eggs, drained crushed pineapple, bread crumbs, salt and pepper.

2. Add half of the mixture to 2 - 9×5 loaf pans. Bake in the preheated oven for 1 hour.

3. Meanwhile, whisk together 1/2 cup of the reserved pineapple juice with the ketchup and brown sugar. After 1 hour of cooking, pour the sauce over the top of the meatloaf and bake for another 10-15 minutes.

Cajun Chicken Fettuccine

1 lb. fettuccine noodles
1/2 cup butter or margarine
6 Tbsp flour
3-4 cups milk (depending on how thick/thin you want the sauce)
2 cups cooked shredded or cubed chicken
1 Tbsp Cajun seasoning mix
Chopped parsley, optional garnish

1. Prepare the pasta noodles as directed.

2. Meanwhile, prepare the cream sauce. Melt the butter in a large skillet. Whisk in the flour, and then quickly whisk in the milk. Bring to slow bubble, then reduce heat to medium. Stir often as it thickens. Once slightly thickened, add the chicken and cajun seasoning, as well as salt and pepper to taste.

3. Let simmer over low heat for a few minutes. If you plan to keep it over heat for more than 10 minutes, gently stir in milk to keep it the thickness you prefer.

5. Serve Cajun Chicken sauce over fettuccine noodles.

BBQ Chicken Street Tacos

1 lb. boneless skinless chicken breasts
2/3 cup BBQ Sauce
1 small red onion, finely chopped
Small bunch fresh cilantro, finely chopped
Shredded Sharp Cheddar Cheese
Tortillas

1. Place the chicken breast in the slow cooker with the BBQ sauce plus about 1/2 cup of water. Set on low and cook for 8 hours. Or high for 6 hours.

2. Once the chicken is cooked, use a fork or stand mixer to shred the chicken, adding some sauce in to keep all the BBQ flavor with the chicken.

3. Prepare the onion and cilantro.

4. Assemble the tacos by loading one tortilla with the shredded BBQ chicken and the red onion, cilantro, and cheese toppings.

Orange Julius

1 c. milk
1 c. water
1/4 c. sugar
1 t. vanilla
8 ice cubes
6 oz. frozen orange concentrate

Combine ingredients in blender. Blend, drink, enjoy!

Spam and Cabbage

1 can of Spam, diced
1/2 c. soy sauce
1/2 c. water
2 T Sugar
1 head of green chopped cabbage

1. Combine soy sauce, water, and sugar in microwavable measuring cup. Microwave for 30 seconds or until sugar is dissolved. 

2. Pour a splash of the mixture in sauce pan and brown the diced Spam. 

3. Add cabbage to sauce pan and the rest of the mixture to pan.  Bring to a simmer. Cover and cook for about 15-20 minute stirring occasionally.

4. Serve over rice.  

Shoyu Chicken

1 c. brown or white sugar
1 chicken bouillon cube
1 c. water
1 c. oil
1 c. soy sauce
1 lb. boneless skinless chicken thighs

Combine everything except chicken into a pot and bring it to a boil. Add chicken. Bring back to a simmer. Cover with a lid (the mixture will bubble up to cover the chicken when the lid is on). Cook for 25 minutes (if chicken is frozen cook for 50 minutes). Serve with rice. 

Crock-pot instructions: Combine everything in crock-pot and cook on high for 5 hours.

Katie’s Modified Taco Soup

1 Chopped Onion
1 15 oz. can Black beans
1 can whole kernel corn
1 8 oz. can tomato sauce
2 can diced tomatoes w/ green chilies
1 pkg taco seasoning
1 lb. browned hamburger
46 oz. Tomato Juice

Combine all ingredients in crock-pot. Cook on low for 8 hours. 

Ice Cream Pie

Ice Cream Sandwiches

1 tub Cool Whip
Hot Fudge (Squeezable)
Caramel (Squeezable)
Crushed Heath Bar

Layer ingredients in this order in a 9x13 pan. Make two layers of Ice Cream Sandwiches, Cool Whip, Hot Fudge, Caramel.  Sprinkle Heath Bar on top. Let sit overnight in freezer. 

Funeral Sandwiches

1 pkg. King’s Hawaiian Rolls

1/2-1 lb. ham deli meat

Swiss Cheese, thinly sliced

1/2 c. butter, melted

3 T. Worcestershire sauce

2 T. mustard

2 T. brown sugar

Dash of onion powder

1. Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on. 

2. Mix together the butter, Worcestershire, mustard, brown sugar, and onion powder. Pour the whole works over the buns, drenching each one. Cover tightly and marinade anywhere from 4-24 hours. 

3. Preheat the over to 350 degrees. Bake for 15 minutes, uncovered, or until cheese is melted and bun tops are a bit golden. 

Indoor S’mores

11 c. golden grahams
2 c. chocolate chips
8 c. mini marshmallows
6 1/2 T. margarine
2 t. vanilla
1/4 c. corn syrup (optional)

Melt 6 c. marshmallows, chocolate chips, butter, and corn syrup. Remove from heat. Add vanilla. Put cereal in large bowl, pour chocolate over cereal, add extra marshmallows. Stir together, put into 9x13 pan. 

Spaghetti

1 lb. hamburger

1 jar Spaghetti Sauce*
1 can Italian Style Diced Tomatoes
Noodles

Bring water for noodles to boil. Follow instructions on bag.  Brown hamburger. Drain fat.  Combine browned hamburger, spaghetti sauce, and tomatoes in large sauce pan. Let simmer while the noodles cook.  Drain water from the noodles and serve. 

*Use Prego Fresh Mushroom or Ragu Fresh Mushroom with Green Pepper

Maple Syrup

2 c. Sugar

1 c. Water

Maple Flavoring

Bring sugar and water to a boil.  Take off heat and add maple flavoring. 

Panko Chicken

2/3 c. buttermilk or buttermilk ranch dressing

2 c. Panko Bread Crumbs
1/2 c. grated parmesan cheese
2 t. garlic salt
2 lb. chicken breast tenders
1/3 c. butter
Salt

1. Preheat oven to 400 degrees. Grease an oblong baking pan.

2. Pour the buttermilk or ranch dressing into a wide, shallow dish or pie plate. Mix the panko, parmesan cheese, and garlic salt in another wide, shallow dish. Roll each piece of chicken in the buttermilk and then dredge in the Panko mixture to coat.

3. Arrange the chicken in the prepared pan. Melt the butter in a glass measuring cup in the microwave. Drizzle melted butter over the chicken. Bake for about 30 minutes or until the chicken is tender and no longer pink. Sprinkle with salt to taste.

*I can halve the panko, parmesan, and garlic salt and still have plenty to coat the chicken in.

3-Packet Roast Beef

1 Packet Brown Gravy

1 Packet Hidden Valley Ranch
1 Packet Good Seasons Italian Dressing
1 Cup water
1 Roast

Combine all ingredients in crock-pot. Cook on low for 8-10 hours. 

Banana Bars

3 Overripe mashed bananas

1 1/2 C Sugar
1/2 C Butter
2 Eggs
1/2 C Milk
2 t. Vanilla
2 C Flour
1/2 T. Baking Soda
3/4 t. Salt
Frosting

Mix all together. Bake for 20 minutes at 350 degrees in a greased sheet pan. Cool and frost.

Frosting

1/2 Stick of butter, softened

1 1/2-2 C Powdered Sugar

1 t. Almond Extract

1/8 t. Salt

Splash of Milk

Mix all together. Only add enough milk to create correct consistency.