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Apple Muffins

Ingredients

Batter:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/4 teaspoons vanilla
  • 4 apples (2 chopped, 2 shredded)
  • 1tsp cinnamon
  • 1/2tsp nutmeg

Topping:

  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
  2. In a medium bowl, mix flour, baking powder, baking soda and salt.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Batter will be thick like cookie dough.
  4. In a small bowl, mix brown sugar, flour and cinnamon. Mix well, then cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack

French Toast

Ingredients

  • 1/4 cup self rising flour
  • 1 cup milk (whole cow milk is best. If almond milk is used and it has vanilla in it, reduce vanilla extract)
  • 1 pinch salt
  • 3 tablespoons unsalted butter, melted
  • 3 eggs
  • 1 tablespoon ground cinnamon
  • 2 teaspoon vanilla extract
  • 2 tablespoon white sugar
  • 1 tablespoon brown sugar
  • 8 slices of brioche bread

Directions

  1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract, butter, and sugar until smooth.
  2. Heat a lightly buttered griddle or frying pan over medium heat.
  3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.  Dust with powered sugar.

Homemade Granola Bars

Ingredients:

  • 2 cups oats
  • 1 cup coconut flakes
  • 1 cup nut butter (we like cashew butter)
  • 1 cup ground flax seeds
  • 3/4 cup chocolate chips
  • 2/3 cup local honey
  • 1/2 Tbsp vanilla
  • Nuts such as almonds or pecans (optional)

Instructions:

Combine all ingredients in a bowl until thoroughly mixed. I think it is easier to microwave the honey and nut butter for a few seconds first so that it is easier to stir. Then press mixture very firmly into the bottom of a 9×13 pan (like when make rice crispy treats). Place in freezer for approx. 1 hour, then slice into bars or squares with a sharp knife. If you prefer, you can also shape them into balls and place on a cookie sheet in the freezer for about an hour then store in a Tupperware container.

Sweet Potato Casserole – Paula Dean

Sweet Potatoes:

  • 3 cups peeled, cooked, and mashed sweet potatoes
  • 1 cup sugar
  • 1/3 cup butter, melted
  • 2 eggs
  • 1tsp vanilla
  • 1 tsp cinnamon
  • 1/4tsp nutmeg
  • 1/4 cup heavy cream, half-and-half, or whole milk

Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Add toppping . Bake for 25-30 min.

Topping:

  • 1 cup brown sugar
  • 1 cut walnuts or pecans
  • 1/3 cup all-purpose flour
  • 3Tbsp butter; melted

Mix together with fork; sprinkle over top of casserole.

Cinnamon Smoky Seasoning

  • 1Tb Chipoltle powder
  • 1Tb Paprika
  • 1Tb Onion Powder
  • 1Tb Salt
  • 1.5 tsp Cinnamon
  • 1.5 tsp Black Pepper

 

 

Paleo Pumpkin Pancakes

  • 4 eggs
  • 3/4 Cup canned pumpkin
  • 1tsp. Vanilla
  • 2Tb. Maple Syrup
  • 1tsp. Cinnamon
  • 1tsp. Nutmeg
  • 1/2tsp. Cloves
  • 1/2 tsp. Baking Soda
  • 2Tb. Butter, melted.

Whisk eggs, canned pumpkin, vanilla, and maple syrup together. Add spices and baking soda. Melt the butter and add to the batter. Grease skillet with butter and spoon out batter into small pancakes. Flip carefully.

Baked Ham

Ingredients

  • 1 (12 pound) bone-in ham, rump portion
  • 1/2 cup whole cloves
  • 1 cup packed brown sugar
  • 4 cups water, or as needed

Directions

  1. Preheat the oven to 350
  2. Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
  3. Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees. Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

Dutch Baby Pancakes

Ingredients
  • 4 tablespoons unsalted butter, divided
  • 1 cup all-purpose flour
  • 1/4 cup plus 2Tbsp. granulated sugar
  • 1 teaspoon kosher salt
  • 4 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • Powdered sugar, for serving
  • Lemon wedges, for serving
Instructions
  • Heat the oven to 375 degrees F.
  • Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.
  • Pulse together the flour, sugar and salt in a blender of food processor. Add the eggs, milk, vanilla extract and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
  • Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
  • Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

Pork Seasoning

1tsp Salt
1tsp Black Pepper
1/2 tsp Garlic
1/2 tsp Onion
1/2 tsp Rosemary
1/2 tsp Oregano

Chocolate Chip Cookies

  • 1/2 cupSugar
  • 1/2 cup Brown Sugar
  • 1 stick Unsalted Butter
  • 1 Large Egg
  • 1/2 tsp Vanilla
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 1/4 cup All Purpose Flour
  • Chocolate Chips

Bake at 300 degrees for 18 min.

Taco Seasoning

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Baked Ham and Cheese Sandwiches

3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon dried minced onion
24 mini sandwich rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
  2. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
  3. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

BBQ Green Beans

4 cans of green beans, well drained.
1 cup brown sugar
1 cup ketchup
1 large onion chopped
5 slices raw bacon, chopped

Mix onion, ketchup, and brown sugar well. Mash out all lumps. Add green beans and bacon. Mix well. Cover and bake at 350 degrees for two hours.

Beef Wellington

For the Duxelles:
3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the Beef:
1 (3-pound) center cut beef tenderloin (Filet Mignon)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt

Directions  (preheat oven to 400)

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Season the tenderloin with salt and pepper and sear all over, in a hot cast iron skillet. When the beef is seared, remove from heat, allow to cool slightly, and then smear lightly all over with Dijon mustard. Meanwhile get out a sheet of plastic wrap. Shingle the prosciutto on top of the plastic wrap so it forms a rectangle that is big enough to encompass the entire filet of beef. Then spread a thin layer of duxelles on top of the prosciutto. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. Next place the beef on the duxelles covered prosciutto and roll up using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef.  Set in the refrigerator for 30 minutes.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Remove beef from refrigerator and take off the plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef. Place the beef seam side down on a baking sheet. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F. Remove from oven and rest before cutting into thick slices.

NOTE: This can be made with a pork tenderloin as well. Follow the recipe exactly the same, just use pork instead of beef. And cook until internal temp is 140, aiming for 145 after resting.

Pancakes

Ingredients:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Directions:

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Tips: Works best if milk and egg sit out for a bit and get close to room temperature.

Mimi’s Waffles

1 package of dry yeast
2 cups luke warm milk
4 eggs, separated
1 tsp vanilla
2 1/2 cups plain flour
1/2 tsp salt
1 Tbsp sugar
1/2 cup melted butter

Directions: Sprinkle yeast over milk. Stir to dissolve. Separate eggs and set whites aside. Add egg yolks and vanilla to milk/yeast mixture. Add remaining ingredients. Beat egg whites until fluffy and fold into batter. Let stand to rise until it doubles.

Jonathan’s Cheesecake

1 1/2 cups chocolate wafer crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 pounds cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 tablespoons all-purpose flour
3 eggs
1 cup sour cream
8 ounces melted semisweet chocolate, cooled slightly
Fresh strawberries, for garnish
Whipped cream, for garnish
Fresh mint sprigs, for garnish

Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).

Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.

In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.

Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.

Downeast Maine Pumpkin Bread

I wanted to make pumpkin bread the other day and I didn’t have any shortening so I went to allrecipes.com and found a pumpkin bread recipe that didn’t call for shortening and it turned out to be soooo good! I think I like this better than my recipe. I followed the recipe exactly except I didn’t have any ginger or nutmeg so I left that out and it was really good without it.

INGREDIENTS:

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Grandma Ople’s Apple Pie

I wanted to make an apple pie and found this recipe on Allrecipes.com. It is the highest rated apple pie recipe and so I thought I would try it out, and it was really good and super easy to make! There is a review at the bottom of this post from allrecipes.com that I found useful.

  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples – peeled, cored and sliced


Directions:

  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Allrecipes.com user review:

A++ Decadently Delicious! Ive tried many recipes from this site, all of them pleasing. But this is the first time I’ve ever been so inspired by one to write a review! You wont find a better recipe for apple pie. I read every review for people’s advice before starting, and did make a few adjustments to the original. Some mentioned granny smith apples were too tart. Stick with the recipe on that one. I added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omitting a tablespoon of that 1/4 cup of water). Next, definitely mix the syrup with the apples rather than trying to pour into the pie (save enough to glaze top crust). Do use a 9″ glass pie pan to avoid spillage. Use the middle shelf in the oven (so top crust doesn’t brown too fast). And last but not least, I did the lattice top crust, and it turned out picture perfect, but I’m convinced that using a complete top crust with designer slits cut into it would turn out just as beautifully. Whatever you decide to do with the top crust, just remember the syrup you saved to glaze the top with needs to still be HOT or it will thicken up on you, so have your plan together and move quickly. In all, this recipe is amazing. I will make this for anyone I am trying to impress! Three cheers for Grandma Opal and family.

Seven Layer Bars

Warning: There is nothing healthy about these…

1/2 cup butter, melted
1 box brownie mix
1 cup shredded coconut
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup chopped pecans
1 1/4 cups sweetened condensed milk

Coat bottom of pan with melted butter. sprinkle brownie mix over melted butter. top with coconut, butterscotch chips, chocolate chips, and pecans. Drizzle condensed milk over top. Bake 30-35 minutes at 350 degrees until edges are bubbly.

Really Good Peanut Butter Cookies

2 c oats
1 1/4 c flour
1 t baking soda
1 t salt
1 c butter
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 t vanilla

Beat butter & peanut butter until smooth. Beat in sugars and eggs. Beat in vanilla. Add oats & dry ingredients. Drop by spoonfuls on ungreased cookie sheet. Do not flatten. Bake at 350 for 10-12 minutes.

Amy’s delicious chicken pot pie recipe

Ingredients:

Pilsbury Pie Crust (they are in the frozen section I think you just roll them out)
2-3 cans of Veg All (go ahead and get 1 of the really big cans and two little cans…thats what I do…you’ll see why in a minute)
1-2 cans of cream of chicken soup
sour cream
mayonnaise
chicken breast
lawrys seasoning salt
garlic powder

Directions:
1. cook your chicken breast with some celery stalks, salt, and an onion cut in half.

2. When your chicken is cooked just use your fingers and or a fork to break the chicken down to bite size set that aside to let the chicken cool off a little

3. drain the big can of veg all. Then mix in about a 1/2 cup of sour cream, 1/2 a cup of mayonnaise, and the cream of chicken soup with the veg all. (Here is where it gets tricky cause it is all kind of up to you how much of what you put in it-go ahead and taste it sometimes you need a little more mayo, sour cream or soup, I put in a can of cream of mushroom soup to thicken it up sometimes-You will be able to tell if it has too much of one thing or the other and add some more veg all depending on how much of it you like)

4. Then add the chicken

5. Then, this is the super secret important part: LAWRYS SEASONING SALT. Add some then taste and then add more to your preference
6. Add a little garlic powder
7. Then ….oh yeah at some point put your pie crust in a 8×8 pyrex
8. Ok then put your mixture in the dish and put the top of the pie crust on there
For some reason I can’t decide how long we put it in the oven but start at 400 then check it about 15-20 min later if it looks like it is browning to quickly turn it back to 350. When I make it it usually takes close to 45 min or an hour my mom says it only takes her 30-45 so you just kind of wing it after 30 minutes. You willl know when its done.

Lori Davis’ Goulash

So this is one of those recipes that i don’t have an exact recipe for but it is super easy and really good:

Here are the ingredients:

hamburger meat
onions
green peppers
shell noodles
jar of spaghetti sauce
corn
grated cheese

Basically you brown and drain the ground beef and sautée the onions and peppers. Then add the spaghetti sauce to the meat and leave on the stove to heat up the sauce. Meanwhile cook the pasta and drain the water off. Then add the pasta, corn, and cheese to the meat mixture and stir it all together.

Chicken and Dumplings

Boneless, skinless chicken breast
Salt and pepper
2 cups plain flour
1 tsp. salt
½ cup shortening
½ cup ice water

Boil chicken, reserving broth. For dumplings combine flour, salt, and shortening. Add ice water and work lightly until dough holds together. Roll out dough as if for pie crust. Cut into strips one inch by one inch. Place broth from cooked chicken in a saucepan. Season to taste with salt and pepper. Bring to a boil. Drop dumplings into boiling broth. Turn heat down and simmer 15 minutes, uncovered. Dumplings will come to the top.

St. Paul’s Heaven

3 lbs. sausage

3 chopped peppers

3 chopped onions

1 stalk celery, chopped

4 boxes Lipton’s chicken noodle soup mix

2 cups uncooked rice

2 cups mushrooms, drained

2 cups sliced almonds

Cook sausage and drain. Add peppers, onions, celery. Cook soup in half the amount of water called for on box. Add rice and mushrooms to mixture and top with almonds. Bake at 350 degrees for 1 ½ hours. Serves 25

Chicken Crepes

Crepes:
Butter, melted
1 ½ cups milk
3 eggs
1/3 cup all-purpose flour
½ tsp. salt

Chicken Filling:
Butter
¾ lb. mushrooms, sliced
¼ cup all-purpose flour
½ tsp. salt
1 cup chicken broth
¼ cup dry sherry
2 egg yolks
Milk
1 cup shredded Swiss cheese
3 cups diced, cooked chicken
Chopped parsley

About three hours before serving: In bowl with wisk, beat 2 Tbsp. melted butter and remaining crepe ingredients until smooth. Cover and refrigerate at least 2 hours. Brush a 7 inch crepe pan and a 10 inch skilled with butter over medium heat. Pour scant 1/4 cup batter into crepe pan; cook until underside is browned. Invert into skillet. Cook 30 seconds and then slip onto waxed paper. Repeat until all crepe mix is used. In a saucepan over medium heat cook mushrooms with 2 Tbsp. butter; remove to bowl. In same pan, melt 3 Tbsp. butter. Stir in flour and salt. In bowl mix broth, sherry, yolks, and 1 cup milk. Stir into flour mixture, cook until thickened then add cheese. Preheat oven to 325 degrees. Reserve ½ cup sauce. Add chicken and all but 1/3 cup mushrooms to remaining sauce. Heat through. Spoon 1/3 cup filling into each crepe; roll up and place into a 9×13 baking dish. Repeat. Stir 2 Tbsp. milk and mushrooms into reserved sauce; pour over crepes. Bake for 20 minutes. Top with parsley. Makes 6 servings.

Super Easy Banana Pudding

The ingredients:
1 regular pkg. instant vanilla pudding mix
1 tub of Cool Whip
1 can condensed milk (Eagle Brand)
2 cups milk
Vanilla Wafers
4-5 bananas

Recipe:
Combine 2 cups of milk and vanilla pudding mix in a large bowl and mix together well. Add in can of condensed milk and continue stirring. Fold in the whole tub of Cool Whip. Layer Vanilla Wafers and Bananas in a dish and pour mixture over it. Continue layering until dish is full. Refrigerate for a few hours then serve!

From: Maggie

Pork Tenderloin

To bake tenderloin:
sprinkle with salt and pepper
wrap in aluminum foil
For a small (1 1/2 in. diameter) tenderloin bake 1 1/2 to 2 hours at 350 degrees. Cool and slice.

For Sauce heat in a sauce pan:
1 cup pineapple juice
3/4 cup water
1/4 cup vinegar
1 Tbsp. soy sauce
1/4 cup brown sugar
1/2 tsp. salt
Bring to a boil. In a small cup mix 2 Tbsp. cornstarch and 2 Tbsp. cold water. Stir into the hot sauce mixture to thicken.

Add sliced port to sauce and serve over hot cooked rice.

Meatloaf

To 1 lb. ground beef add:
1 egg
1 tsp. salt
1/4 tsp. garlic
1/4 tsp. onion powder
1 slices of bread toasted and crumbled
approx. 1/2 cup of milk (add slowly and add more if needed)

Mix well with a fork. Place in a baking dish and shape into a loaf. Bake at 400 degrees for an hour.

Deviled Eggs


Boil 6 eggs
Cut in half and put yolks in a bowl
To yolks add:
salt and pepper
small spoonfuls of sweet pickle relish, chili sauce, and mustard.
Add some mayo.
Mix well and fill eggs.
(Be careful not to mix too in too much of any of the ingredients or the mixture will be too runny).

Easy Fudge Pie

1 stick butter
2 squares of Bakers Chocolate, melted
1 cup sugar
2 eggs
1/3 cup plain flour
Dash of salt
2 tsp. vanilla

On low to medium heat in a sauce pan, melt butter and chocolate. Remove from heat and cool slightly. Add remaining ingredients. Bake in a pie dish (not in a pie crust) at 350 degrees until set. Do not overbake.

Carrot Cake


1 carrot cake mix
½ cup water
½ cup vegetable oil
4 eggs
8 oz. crushed pineapple with juice
½ cup nuts
½ cup coconut
½ cup raisins

Add together cake mix, water, oil, and eggs. Beat on low speed with mixer until mixed. Then beat on high for 2 minutes. Stir in remaining ingredients. Bake in a greased 9×13 pan at 350 degrees for 20-25 minutes until done. Cool and then frost with cream cheese icing.

Spinach Casserole

10 oz. package frozen spinach, cooked and drained
3 eggs
8 oz. sour cream
½ cup shredded parmesan cheese
1 Tbsp. flour
2 Tbsp. butter
1 tsp. salt
1/8 tsp. pepper

Cook spinach in a small amount of water. Drain well in a strainer, squeezing out the water. Mix all ingredients together. Bake at 400 degrees until puffy and set (about 20 minutes).

Spaghetti Sauce from Scratch

28 oz. can tomatoes
2 six oz. cans tomato paste
5 six oz. cans water
Onion
½ tsp. garlic powder
1 tsp. Italian Seasoning
1 ½ Tbsp. sugar
1 ½ Tbsp. Worsterchire Sauce
1 tsp. soy sauce
2 tsp. wine vinegar
1 tsp. salt
2 bay leaves

Mix all ingredients, bring to a boil. Reduce heat and simmer 15-30 minutes.

Homemade Lasagna II


2 lb. ground beef
Onion
1 ½ tsp. garlic
2 tsp. salt
1 lb. tomatoes
3 cans tomato paste
16 oz. ricotta cheese
¼ cup Parmesan cheese
2 tsp. parsley
2 beaten eggs
1 tsp salt
1 ½ tsp pepper
8 oz. shredded Mozzarella cheese
8 lasagna noodles, cooked

Boil noodles, drain. In a large skillet brown ground beef and onions, drain. Add tomatoes, tomato paste, garlic, basil, and salt. Simmer 15-20 minutes. In a mixing bowl, mix ricotta cheese, Parmesan cheese, parsley, eggs, salt, and pepper.
In a 9×13 pan spoon a little meat sauce on the bottom. Then layer half the noodles, then half the cheese mixture, the half the meat mixture. Repeat. Bake at 400 degrees for 30-45 minutes until heated throughout.

Chicken Tetrazini

1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
12 oz. thin spaghetti, cooked
Salt and pepper
Grated cheddar cheese
Can add onion, peppers, pimentos, celery, carrots, mushrooms, broccoli, etc. as desired.

Cook chicken, cool and dice. Cook spaghetti. Lightly sauté desired vegetables. Add chicken, spaghetti, vegetables, to remaining ingredients. Bake in a 9×13 pan at 400 degrees until bubbly.

Homemade Mac and Cheese

1 cup pasta, cooked
2 eggs
Sour cream
Butter
1 ½ tsp. salt
1 cup milk
Cheddar Cheese

Cook pasta and drain. Add remaining ingredients. Bake in an 8×8 dish at 400 degrees until eggs are set.

Mexican Hamburger Rice Skillet

1 lb. ground beef
Onion
Bell pepper
1 package taco seasoning
1 can Rotel
1 ½ cups water
1 cup uncooked rice
½ tsp. salt

Brown ground beef, onion, and bell pepper in a skillet. Drain. Add taco seasoning, Rotel, water, rice, and salt. Bring to a boil, reduced heat, cover and simmer until rice is done.
Garnish with lettuce, green onions, tomato, olives, sour cream, cheese, and tortilla chips.

Dirty Rice

1 lb ground beef
2 garlic cloves
2 celery ribs
1 medium onion
1 Tbsp. parsley
1 green bell pepper
¼ tsp. red pepper
1/4 tsp. black pepper
1 Tbsp. Worsterchire sauce
1 cup uncooked rice
1 can beef broth
¾ cup water

In a skillet saute ground beef, garilc, celery, onion, and bell pepper until meat is brown. Drain. Add parsley, salt, pepper, Worsterchire sauce, rice, beef broth, and water. Bring to a boil, reduce heat and cover. Summer until rice is done.

Vidallia Onion Cornbread


¼ cup margarine or butter
1 large Vidalia onion, chopped
1 (8oz.) package cornbread mix (Such as Jiffy)
1 cup shredded sharp cheddar cheese
1/3-1/2 cup sour cream
1/3 cup milk
1 large egg, beaten
¼ tsp. salt
¼ tsp. dill weed (optional)

Saute onion in oil in a skillet. To Jiffy mix, add egg, milk, sour cream, and cheese. Mix well. Pour into a greased 8×8 dish. Bake at 400 degrees until lightly brown.

Waldorf Salad


chopped apples (red or green) and celery
nuts (pecans or walnuts)
Mix with:
spoonful of mayo
approx. 1 tsp lemon juice

Potato Salad

cut up potatoes
boil potatoes, but make sure not to overcook them
chop up some celery and onions
mix all together with mustard, mayo and some sort of chili sauce or relish (amounts can vary depending on preference, but use more mayo than mustard and only a little chili sauce).
toss gently but do not stir

Biscuits from Scratch

1 c. self rising flour
1/4 cup shortening
1/3 cup buttermilk

Mix flour and shortening. Pour buttermilk in center, stir just enough to mix. Handle dough as little as possible. roll out on a floured surface and cut biscuits whatever size you want. Bake at 400 degrees for 10-15 minutes.

Poppyseed Bread

Mix: 1 ½ cups milk
1 1/8 cups oil
3 eggs
1 ½ tsp. each of almond flavoring, vanilla extract, butter flavoring and poppyseeds

Add to
3 cups flour
2 ½ cups sugar
1 1/2 tsp. salt
1 ½ tsp. baking powder

Mix well, pour into two bread pans; cook at 350 for 45 minutes-DO NOT take out til fork comes out clean (could take up to an hour to bake, check every five minutes)

Let cool 5 minutes, then poke holes with fork in top of loaves and drizzle topping:
¾ cup sugar
¼ cup orange juice
½ tsp. each of vanilla, almond, and butter flavoring

Unbaked Cookies

2 cups sugar
½ cup shortening
1/3 cup cocoa
½ cup milk
1/3 cup crunchy peanut butter
1 tsp. vanilla
3 cups uncooked oats

Combine all ingredients except oats and vanilla. Bring to a boil, and boil for 1 minute. Remove from head and add remaining ingredients. Stir well and drop by spoonfuls onto waxed paper. Let harden or chill in refrigerator.

Triple Chocolate Cake

1 chocolate cake mix
4 oz instant chocolate pudding
4 eggs
2/3 cup water
½ cup oil
8 oz. sour cream
12 oz. chocolate chips/

Mix everything but chips. Beat on high for 2 minutes. Stir in chocolate chips. Bake in a greased bundt pan at 325 degrees for 55 minutes

Strawberry Cake

1 box white cake mix
1 box strawberry jello
1 Tbsp. flour
4 eggs
¾ cup oil
½ cup mashed sweet strawberries (frozen is fine)
½ cup water

For Frosting:
1 box powdered sugar
1 stick margarine
¼ cup mashed, sweetened strawberries

Mix together cake mix, jello, and flour. Add oil and water. Then add eggs one at a time. Add strawberries, mixing well. Bake at 350 degrees for 30-35 minutes for a sheet cake and 25 minute for layers. Cool before icing. For the frosting melt margarine and add sugar and strawberries. Mix until very smooth. Allow icing to cool before using. Store cake in refrigerator after icing. (Notes: Freezes well. If icing is not thick enough add more powdered sugar.)

St. Louis Coffee Cake

For Cake:
1 box pound cake mix
2 eggs
1 stick butter, melted

For Frosting:
1 ½ tsp vanilla
1 box (1 lb) powdered sugar.
1 8 oz. pkg cream cheese
2 eggs

Blend cake mix with 2 eggs and melted butter. Pour into a 9 x 13 pan. Spread to the edge of pan. In another bowl, combine cream cheese, 2 eggs, vanilla, and the powdered sugar minus 2 Tbsp. Mix well with an electric mixer. Spread over other layer in pan. Bake for 15 minutes at 350°. Remove cake and sprinkle the 2 Tbsp. Powdered sugar on top. Return to oven and continue to bake 25 minutes longer. Cool in pan. Serve warm or at room temp.

Sugar Plum Pudding Cake

2 cups sugar
2 cups self rising flour
1 tsp. cinnamon
1 tsp. cloves
3 eggs
1 cup vegetable oil
2 small jars of baby food prunes (or figs)
½ cup raisins
½ cup pecans

Mix and bake in a bundt pan or 9×13 pan at 350 degrees for 45-50 minutes

For glaze:
1 cup sugar
½ cup buttermilk
1 Tbsp. corn syrup
Pat of butter
¼ tsp baking soda
¼ tsp salt
1 tsp vanilla
1 tsp. rum flavoring

Combine all ingredients except vanilla and rum. Heat over low, boil for 4-5 minutes. Add vanilla and rum flavorings. Poke holes in cake and pour on top.

Pecan Pie


3 eggs
1/8 tsp. salt
2 Tbsp. melted butter
¾ cup Karro
1 tsp. vanilla
Pecans

Put pecans in bottom of pie shell. Mix remaining ingredients and pour on top. Bake at 350 degrees for 45-55 minutes.

Pumpkin Pie


2 eggs
1 can pumpkin (not pumpkin pie mix)
¾ cup sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
Large can evaporated milk
Deep dish pie shell

Mix all ingredients and pour into cooked pie shell. Bake at 425 degrees for 15 minutes and then reduce heat and bake at 350 degrees for 45 minutes

Peanut Butter Pie

One 10 inch graham cracker crust
½ cup crunchy peanut butter
12 ounce carton of Cool Whip, thawed
6 ounces of cream cheese, softened
1 ½ cups of powdered sugar
1 can of milk chocolate frosting

Beat cream cheese, peanut butter, and powdered sugar until well blended. Fold in the Cool Whip. Pour into The graham cracker crust and chill until firm. Top with the chocolate frosting and chill again. Very rich dessert, so cut into 10 or more slices.

Mary Pat’s Peach Pie

1. cut up 4 cups peaches
2. put into bowl with 1/3 cup sugar and 1 Tbsp lemon juice (1 lemon). Stir well and put in fridge for one hour.
3. Cook pie shell and let cool.
4. Drain all liquid off peaches mixture and reserve liquid in a one cup measuring cup. Set peaches aside.
5. Fill up measuring cup with water until liquid and water equal one cup
6. in a pan combine ½ cup sugar and 3 Tbsp. cornstarch. Mix with water and juices.
7. Cook on high heat until boiling. Will thicken.
8. Add 2 Tbsp. butter, pinch of salt, and 1/8 tsp. almond extract.
9. Put peaches into mixture and stir. Dump into pie shell.

Oatmeal Honey Cookies

1 cup shortening
1 cup brown sugar
1 egg
½ cup honey
¼ cup water
¼ cup sugar
1 ½ tsp vanilla
1 ¼ cup plain flour
1 tsp cinnamon
½ tsp salt
3 cups regular (not quick) oats
1 cup raisins
½ cup nuts

Mix first 7 ingredients. Add remaining ingredients. Use ¼ cup of dough per cookie. Drop onto cookie sheet and bake at 375 degrees for 10 minutes.

Mandarin Orange Cake

For cake:
1 butter cake mix
1 can mandarin oranges and juice
3 eggs
1 cup vegetable oil

Bake at 325 degrees for 55 minutes and cool.

Frosting:
1 large can crushed pineapple and juice
1 box instant vanilla pudding
8 oz. Cool Whip

Mix together and frost cake.

Miss Mary Pat’s Cookies

1 cup shortening
2 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 ½ cups flour
½ tsp salt
1 tsp baking soda
3 cups quick oats
Chocolate chips

Mix shortening, brown and white sugar. Mix in eggs and vanilla. Mix in flour, salt, and soda. Then add oats and chocolate chips. Bake at 375 degrees for 7 to 8 minutes.

Lemon Ice Box Pie

1 (6oz.) can frozen lemonade
14 oz. can Eagle Brand milk
12 oz. Cool Whip
1 frozen pie shell, cooked
Yellow food coloring

Bake pie shell. Thaw lemonade and cool whip until soft. Mix with Eagle brand and food coloring. Fill pie shell and freeze.

Honey Bun Cake

For Cake:
1 yellow cake mix
4 eggs
2/3 cup oil
8 oz. sour cream

Mix together and put half of mixture into a 9×13 inch pan.

For Middle:
1 cup brown sugar
2 tsp. cinnamon
Chopped nuts

Sprinkle on batter and top with remaining batter. Bake at 325 degrees for 45 minutes

For Topping:
3 cups powdered sugar
2/3 cups milk
2 tsp. vanilla.

Combine. Poke holes into cake and pour over hot cake.

Hot Fudge Pudding

1 cup self rising flour
1 ¾ cup sugar, divided
4 Tbsp. cocoa, divided
½ cup milk
2 Tbsp. butter melted
1 tsp. vanilla
Pinch of salt
1 ½ cups hot water

Combine flour, ¾ cups sugar and 2 Tbsp. cocoa. Stir in milk, butter, and vanilla. Pour into a 9in square baking pan. Combine 1 cup sugar, 2 Tbsp. cocoa, and salt. Sprinkle over batter. Pour water on top. Bake at 350 degrees for 30 minutes.

Hershey’s Cheesecake

3 (8oz.) packages cream cheese, softened
¾ cup sugar
3 eggs
1 tsp. vanilla
2 cups semi-sweet chocolate chips
1 large graham cracker pie crust
2 Tbsp. whipping cream

Preheat oven to 450 degrees. Beat cream cheese and sugar in a large bowl with mixer. Add eggs and vanilla, beat well. Stir in 1 2/3 cups chocolate chips; pour into crust. Bake for 10 minutes then reduce heat to 250 degrees and continue baking for 30 minutes. Cool, cover, and refrigerate. Then microwave 1/3 cup chips and whipping cream for 20-30 seconds. Stir, cool slightly and spread on top of cooled cheesecake. Refrigerate until topping is set.