Country White Bread

2 packages (4 1/2 tsp.) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
2 teaspoons salt
2 large eggs, room temperature
1/4 cup canola oil
6-1/2 to 7 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Divide in thirds and shape into loaves. Place in 3 greased loaf pans. Cover with plastic wrap sprayed with pam; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.

Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

Freezer Option

After the first rise, divide into three greased loaf pans and cover. Place immediately in freezer. Let the dough freeze for about 10 hours. Remove the frozen bread dough from the pans. Wrap it in plastic wrap and place it in a resealable plastic freezer bag. Date the bag(s) of dough and place it in the freezer immediately. Your dough can be frozen for up to four weeks.

To use a frozen loaf of dough, remove it from the freezer the night before you want to bake it. Keep the loaf wrapped in the plastic and let it thaw overnight in the refrigerator. Place the thawed dough in a greased bread pan, cover, and let it rise in a warm moist place. Bake the bread once it has doubled in size.

Original Recipe Found Here: https://www.tasteofhome.com/recipes/country-white-bread/

Chicken Noodle Soup

8 Cup Water
2 lbs. Chicken 
8 Bouillon Cubes
2 Carrots, diced or shredded (optional)
2 Celery Stalks, chopped (optional)
2 ½ Cup Kluski Noodles
1 Tablespoon Parsley Flakes

Place water in a stock pot and bring to a boil. Add chicken and simmer until cooked and tender. Remove chicken from water and shred chicken. Throw away any waste parts. Save the water as you strain the broth through a flour sack type kitchen towel. Return water to the pot and bring to a boil. Add Bouillon Cubes, Carrots, and Celery. Add noodles and cook until noodles are done. Add Chicken and Parsley Flakes. 

Freezer Option
After adding the celery, DO NOT cook the Noodles. Add Chicken and Parsley and allow soup to cool. Move to a storage container and freeze. When ready to prepare, thaw in the fridge 24 hours before consuming then bring to a boil in a pot. Meanwhile, prepare the noodles as directed on the packaging. Strain and add to the warm soup mixture. 

Scotcheroos

1 C. Sugar
1 C. Light Karo
1 C. Peanut Butter
6 C. Rice Krispies

Topping:  

1 C. Chocolate Chips

1 C. Butterscotch Chips

Cook sugar and karo just until they start to bubble and the sugar feels dissolved.  Remove from heat and add peanut butter, stir until dissolved.  Add rice krispies.  Mix and pour into greased 13x9 pan. Pat down.   Melt chocolate chips and butterscotch chips together and spread over top.

Editor’s Note:  I almost always use 1 1/2 cups of sugar, karo, and peanut butter with 9 cups of Rice Krispies and press into a sheet cake pan.  I don’t use more chocolate and butterscotch chips because I don’t like them with lots of topping.  

Ribbon Jello

6 or 7 pkgs. Jell-O in different colors
1 Pint Sour Cream
1/2 Pint Cool Whip

Add 1 c. boiling water to 1 pkg of Jello.  Put half in pan.  Add 1 T. Sour Cream to the remaining jello in bowl.  Use an electric beater.  When first layer is set enough to hold the next layer, add the jello and sour cream mixture.  Wait until set enough to hold another layer.  When that is set, start over with next pkg. or Jello.  Keep layering until all layers are used up.  Top with whipped topping and leftover sour cream.  Sprinkle with chopped nuts, if desired.  .

Wedding Punch

1 6 oz. can Orange Juice
1 6 oz. can Lemonade
1 c. Sugar
6 cans Water
1 t. Vanilla
1 t. Almond Extract
2 Liter Sprite

Mix ingredients together, adding Sprite last.  

Daffodil Lemon Sauce

1/2 c. Sugar
4 t. Cornstarch
Dash of Salt and Nutmeg
1 c. Water
2 Egg Yolks, Beaten
1 T. Butter
1/2 t. Lemon Peel, grated
2 T. Lemon Juice

Mix sugar, cornstarch, salt and nutmeg.  (I leave out the nutmeg.)  Gradually stir in water.  Cook and stir over low heat until thick and bubbly.  Stir a little hot mixture into the beaten egg yolks; return to the hot mixture.  Cook and stir 1 minute.  Remove from heat; add butter, lemon peel and lemon juice.  Blend.  

Editor’s Note:  Wonderful served over gingerbread.

Divinity Eggs

4 c. Sugar
1 c. Water
1 c. Light Corn Syrup
4 Egg Whites or 1/3 c. powdered egg white mixture.  (1 part powder and 6 parts water)

Cook to 264 degrees.  Pour slowly into stiffly beaten egg whites.  Beat until firm enough to mold.  When cool, they may be coated with chocolate.  

If chocolate coating is desired, melt  chocolate on lowest heat.  Cool to approximately 83 degrees.  Cover egg bottom first.  When set cover top, decorate. 

Can also be made into Christmas Yule Logs or just dropped into spoonfuls on waxed paper. 

Peach Pie

3/4—1 c. Sugar
3 T. Flour
1 t. Cinnamon
1 t. Nutmeg
Dash of Salt
5 c. Sliced Peaches

A double pie crust

Mix ingredients together.  Place in unbaked crust.  Top with 2 T. Butter cut into little pieces.  Top with crust.  Crimp and seal together.  Bke at 400 degrees for 45-50 minutes.  

Editor’s note:  Since I am pie-crust impaired, we like taking a frozen crust and turning it upside down on wax paper until it is thawed.  Then we use that as the top crust.  

Chicken Enchilada Casserole

1 Medium Onion, Chopped
2 T. Butter
1 C. Chicken Broth
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Small can of Mild Green Chiles
1 Cooked Chicken or 3-4 Cooked Chicken Breasts
12 Corn Tortillas
1 Package Colby-Jack Shredded Cheese

Brown Onions in a little butter.  Combine with undiluted soups, broth, and chilies.  Add chicken and beat well.  In a large baking dish, place layer of tortillas, then a layer of chicken, a layer of soup mixture, and a layer of cheeses.  Repeat layering.  

Bake at 350 degrees for 30 minutes. 

Sour Cream Enchiladas

1 Whole Chicken or 3 Chicken Breasts
2 Cans Cream of Chicken Soup
1/2 t. Minced Onion
1 Pint Sour Cream
1 (4oz.) Diced Mild Green Chiles
Package of Flour Tortillas
2 c. Grated Cheese

Cook chicken, cut into bite size chunks or strips.  Mix chicken, soup, 1 c.  Sour cream,  onion, half of cheese and chilies in a bowl.  Soften tortillas.  Place 2 heaping tablespoons of chicken mixture in each tortilla and roll up.  Then place in a greased 9x13 pan.  Add remaining cheese and sour cream to the mixture.  Pour over top of tortillas.  Bake at 350 degrees for 30 minutes.    

Jeff Stewart's Corn Meal Cake

2 c. Bisquick
1/2 c. Corn Meal
1/2 t. Baking Soda
3/4 c. Melted Butter
1/2 t. Salt
1 c. Sugar
2 Eggs
1 c. Milk

Combine all ingredients and pour into a 9x13 pan.  (Glass works best so you can see if it is browning).  Bake at 350 degrees for 20-30 minutes.  (Keep an eye on it)

Editor’s Note:  I only use 1/2 c. butter and then add milk to the 3/4 c. mark on the measuring cup.  It works just fine and reduces the fat a little.

Picnic Cake

1 c. Chopped Dates
1 1/2 c. Boiling Water
1 t. Baking Soda
1 c. Sugar
3/4 c. Shortening
1 t. Vanilla
1 3/4 c. Flour
1/2 t. Salt

2 Eggs, Beaten

1 t. Cinnamon

Topping: 

1/2 c. Brown Sugar

1/2 c. Chopped Nuts

3/4 c. Chocolate Chips

Combine dates, water and soda.  Set aside.

Combine sugar and shortening, blend well.

Add rest of cake ingredients.  

Mix together in a bowl the topping ingredients.  Put on top of cake.  Bake at 350 degrees for 30-40 minutes.  

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.