Butter Crusted Beer Bread

2 1/2 Cups Self-rising Flour
4 Tablespoons sugar
1 can beer (no light)

4 Tablespoons melted butter

1. Mix first three ingredients together until moist and sticky
2. Place dough in a buttered bread pan.
3. bake at 350 degrees for 30 minutes
4. Take out of oven and spread 4 Tablespoons of melted butter on bread.
5. Bake another 20 - 30 minutes, until golden brown

Courtesy of Amy Stoddard

Pantry Secrets Bread

I recently went to a class by "The Bread Ladies", it was totally worth it. I have stopped buying bread because this is so easy, cheaper, healthier and delicious. You can use your wheat in your food storage. I make the bread a couple times a week because it is that fast and easy.

I recommend checking out their website for more details. They do sell some product as well as a how to DVD, if you can't attend one of their classes definitely get the video, it has 52 recipes you can make just from this dough.

http://www.howtomakebread.blogspot.com/

http://www.pantrysecrets.net/

Smoothies

Feel free to print.

Kitchen Aid Chocolate Chip Cookies

I have tried many recipes for Chocolate Chip cookies and this is the one that my family prefers.

1 cup granulated sugar
1 cup brown sugar
1 cup butter, softened, (best to have room temp instead of microwave soft)
2 eggs
1 1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
12 ounce semi-sweet chocolate chips

1. Place sugars, butter, eggs and vanilla in mixer bowl and mix about 1 minute.
2. Add baking soda, salt and flour to sugar mixture and mix 2 1/2 minutes.
3. Add chocolate chips.
4. Drop by rounded teaspoonfuls onto greased baking sheets,. Bake at 350 degrees for 10-12 minutes.
5. Remove from baking sheets immediately and cool on wire racks.

Taco Soup

1 lb ground beef
1 large onion or dried minced onion
1 pkg dry taco seasoning
2 cans diced tomatoes w/ zesty jalapeno or chilies
1 (16 oz) can Kidney beans, do not drain
1 (16 oz) can Black Beans, do not drain
1 (16 oz) can corn, do not drain
1 (8 oz) can tomato sauce
1 C. salsa
Water (if needed you can add more water to thin out)
tortilla Chips
Grated Cheddar Cheese
Sour cream
Olives

1. Brown ground beef with chopped onion.
2. In a large soup pot, combine seasoning, tomatoes, salsa, tomato sauce, beans, and corn.
3. Add Beef and onions, simmer to blend flavors.
4. More water can be added to achieve desired consistency.
4. Serve with tortilla chips, cheese, sour cream, olives.

Creamy Chicken Enchiladas

Ingredients:
2-3 chicken breasts, cooked and cubed ( i prefer to chop mine fine so I goes further and so I have chicken in every bite.
1 small onion, chopped
1 can (10-3/4 ounces) reduced-fat-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup (8 ounces) fat-free sour cream
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
1 cup (4 ounces) shredded reduced-fat Monterrey Jack cheese, divided
1 can chopped black olives (optional)

Directions:
1. In a skillet or saucepan coated with nonstick cooking spray, sauté onion until tender. Remove from the heat
2. Add soup, tomatoes, green chilies, sour cream, and ¾ cup cheddar cheese; mix well.
3. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken.
4. Roll up tightly.
5. Place seam side down in a 13-in. x 9-in. baking dish coated with non-stick cooking spray.
6. Top with remaining soup mixture; sprinkle with remaining cheeses.
7. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Seven Layer Salad

Lettuce (mixed salad works)
Frozen peas
Cucumber
Tomato
Carrots
Cheese

Dressing - Mix and let set about 10 minutes
1 Cup Mayo
2 ts Mustard
1 ts sugar

Toss veggies with dressing and grate cheddar cheese on top.

**If you want to be fancy and have a clear bowl, layer the veggies in the bowl, top with dressing and then cheese.

Italian Pasta Salad

This is my favorite salad. I especially love it in the summer with all the fresh veggies. When I make it I usually double the recipe and it doesn’t last very long.

1 pkg colored cork screw noodles
½ cup broccoli, chopped
1 tomato, diced
½ cup carrots, chopped
½ cup, cauliflower, chopped
½ cup pickles, chopped
½ cup black olives, chopped
½ cup celery, chopped
¾ cup cheese, cubed, (I use cheddar but you could use what ever tasted good with the dressing)
1/2-1 bottle Zesty Italian dressing
¼-1/2 cup grated Parmesan Cheese (canned stuff, optional)

**You can put any veggies you like in here…these are my favorites, make it yours. I usually add as much or as little as I want…these are rough estimates.

1 Cook noodles, rinse with cold water and let stand until cool.
2. Add veggies and dressing and toss until well coated. Sample, add more dressing if desired.
3. Toss in parmesan cheese, to me this seems to hold the dressing on the noodles and veggies a little bit more.
4. Chill and serve.

Cauliflower – Broccoli Salad

1 head cauliflower, chopped into bite size pieces
1 bunch broccoli, chopped into bite size pieces (should be equal amount as cauliflower)
1/3 – ½ pkg bacon, cut into small pieces and fry.
Miracle Whip or Mayonnaise (which ever you like best)

1. Mix ingredients together.
2. Add Miracle whip to you desired coating…
3. Chill and serve.
*If you use Miracle whip, this can’t set in the heat for a long time because of the eggs.

Oriental Salad

1 pkg cole slaw mix
6 green onions, sliced
2 pkgs ramen noodles, broken into pieces – no seasoning (throw it out)
1 small pkg slivered almonds
1 stick margarine or butter

Dressing
¼ cup red wine vinegar
½ cup vegetable oil
½ cup white sugar or can use 15 packets of equal
1 tbsp soy sauce

1. In large bowl, toss slaw mix and green onions together, set aside.
2. In large frying pan, melt stick of butter/margarine, add slivered almonds and both packages of broke ramen noodes (without the seasonings), brown together well.
3. When almonds and noodles are browned, put on large plate to completely cool.
4. When cooled toss almonds and noodles together with slaw mix and onions.
5. Mix all dressing ingredients together well. Put on salad just before serving.

Taco Dip

This was a family favorite growing up and it still is. When we get together for any functions back home there is always one or two of these there. They are the first to go. It is sad but I could eat one myself if I wanted.

1 (16 oz) sour cream
1 (8oz) cream cheese, softened
1 pkg taco seasoning
½ cup salsa (optional)
Lettuce, chopped in small pieces
Tomatoes, diced
Cheese, grated
Olives, chopped
Onion, diced

1. Mix sour cream and cream cheese together until smooth. Gradually add in taco seasoning and mix to your taste.
2. Spread over a shallow dish, a cookie sheet works best for me.
3. Spread salsa over top of bottom layer to desired amount. I only put it on half because I don’t like it.
4. Then layer lettuce, tomatoes, olives, onions, and cheese and any other taco fixings can be added to you liking.
6. Serve with tortilla chips

Spinach Dip

1 Pkg (10oz) frozen chopped spinach, thawed and drained
1 (16 oz) sour cream
1 cup Hellmann’s or Best Foods Mayonnaise
1 pkg KNORR vegetable Soup, Dip & recipe mix
1 can (8 oz) water chestnuts, drained and chopped (optional)
3 green onions, chopped

1 In medium bowl stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed.
2. Cover; chill 2 hours to blend flavors
3. Stir well. If desired, spoon into round bread bow. Serve with cut up vegetables, chips or crackers.

French Onion Dip

1/2 c Mayonnaise
1 pk Knorr french onion soup mix
2 c Sour cream

Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2 cups

Dill Dip

1 c Sour cream
1 c Mayonnaise
1 ts Celery seed
1 ts Dill weed
1 tb Chopped parsley
2 ts Seasoned salt

Mix, chill, and serve with bite-size vegetables of your choice.

Chunky Chili

½ lb lean ground beef
½ lb stew meat
1 medium onion, chopped
2 cans (16 oz each) diced tomatoes, undrained
1 can (15 oz) pinto or kidney beans, rinsed and drained
½ cup prepared salsa
1 tbls chili powder
1 ½ tsp ground cumin
Salt and Pepper to taste
½ cup shredded cheddar cheese
3 tbls sour cream
Sliced black olives (optional)
Macaroni noodles (optional)
Liquid Smoke to taste (optional)


1. Heat large skillet over medium heat. Add ground beef and onion, cook until beef is browned and onion is tender. Drain fat.
2. Place beef mixture, stew meat, tomatoes, beans, salsa, chili powder and cumin in a slow cooker; stir.
3. Cover and cook on Low 5-6 hours or until flavors blended and chili is bubbly.
4. Season with salt and pepper to taste.
5. Serve with cheese, sour cream and olives.
6. Add noodles if desired about 30 minutes before serving, so they don’t get to soggy.

Meat Loaf

2 lbs hamburger
1 package Saltine Crackers
1 egg
1 small onion, chopped
15 oz can tomato sauce – only use half
Salt, pepper, season salt
3 bacon strips

1. Squish above ingredients together; remember to only use half of the tomato juice for this part.
2. Then put it in a loaf pan.
3. Then pour the rest of the tomato sauce on top.
4. Lay 3 pieces of bacon on top, to keep it moist.
5. Bake at 350 degrees for about an hour.

Fettuccine Alfredo -

Giada De Laurentiis recipe from Every Day Italian

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. 3. Remove from the heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

This is super buttery and doesn't make good leftovers.

Lasagna

Brown
1 lb. Ground beef
1 lb. Italian Sausage (optional)
1 C. Chopped onion
2 Diced garlic cloves

Sauce - Mix and simmer with meat. (Season to taste – I usually add more seasoning)
2 14 oz. tomatoes
2 8 oz. tomato sauce
2 6 oz. tomato paste
2 tsp. Basil
2 tsp. Oregano
1 tsp. Thyme
½ tsp. Salt
½ tsp Pepper

OR

1-2 cans bottles spaghetti sauce (depending on how big the lasagna is and how much sauce you like)

Cheese Sauce – mix in small bowl

1 egg
2 C. low fat Cottage cheese (16 oz) or Ricotta cheese
½ C. Parmesan cheese
1 tbls. Parsley

Other ingredients

1 lb. Shredded Mozzarella cheese
1 box Noodles (10)
Pepperoni (optional)
Black Olives (optional)

Directions

1. Preheat oven to 350 degrees
2. In 9-in x 13-in pan layer the sauce, noodles, cheese mix, pepperoni, olives, and mozzarella cheese.
3. Cover with tin foil.
4. Bake 30-40 minutes or until hot all the way through.
5. Remove tinfoil after about 20 - 30 minutes.

Nestle Toll House Cookies

2 ½ C. flour
1 tsp. baking soda
1 tsp salt
2 tsp water
1 C. (2 sticks) Land o lakes butter, softened
2/3 C. white sugar
2/3 C. brown sugar
1 tsp. vanilla extract
2 large eggs
1 bag peanut butter and chocolate chips

1. Preheat oven to 375 degrees
2. Mix flour, baking soda, salt, water in a bowl.
3. Beat butter, sugars, vanilla together until creamy.
4. Add eggs one at a time to butter mixture
5. Beat in flour mixture
6. Stir in chocolate and Peanut butter chips
7. Drop by round tablespoons onto ungreased baking sheet
8. Bake 8-19 minutes
9. Cool on sheet a couple of minutes.

Quaker Oats – Oatmeal Raisin Cookies

1 C. (2 sticks) margarine or butter, softened
1 C. firmly packed brown sugar
½ C. granulated sugar
2 eggs
1 tsp. Vanilla
1 ½ C. all-purpose flour (1 ¾ C. for high altitude)
1 tsp. Baking soda
1 tsp. Cinnamon
½ tsp salt (optional)
3 C. Quaker Oats (quick or old fashioned, uncooked)
1 C. raisins

1. Heat oven to 350 degrees.
2. Beat together margarine and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and raisins; mix well.
6. Drop by rounded Tbsp. Onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
(About 4-dozen)

Bar Cookies: Bake 30 to 35 minutes in ungreased 13 x 9-inch metal baking pan.

Oatmeal (Chocolate chip/Toffee or Butterscotch/Coconut) cookies

1 Cup (2 sticks) butter softened
1 1/4 cups firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
One 12 ounce package of either milk chocolate chips & one bag toffee chips or one 12 ounce bag of butterscotch chips & 2 cups coconut flakes
2 tablespoons cinnamon (or to taste, I don't really measure)

1. Heat oven to 375 degrees F.
2. Beat together butter and sugars until creamy.
3. Add eggs, milk, and vanilla: beat well.
4. Add combined flour, baking soda, salt: mix well.
5. Stir in oats, chocolate chips, toffee chips, butterscotch chips or coconut flakes: mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 - 10 minutes.
7. Cool 1 minute on cookie sheet: remove to wire rack. Makes about 5 dozen.

Courtesy of Melissa Johnson

Monster Cookies

This Recipe makes a ton, so I put the ingredients for a HALF batch, which still could feed an army.

7 dozen

Mix together:
1/2 lb. (1 cup) Butter/magarine, softened
1 lbs (2 Cups) White Sugar
1 lbs. (2 cups) Brown Sugar
6 Eggs, slightly beaten
1 ½ tsp. Vanilla
1 ½ tsp. Light Corn Syrup (Karo) or honey
4 tsp. Baking Soda
1 1/2 lbs. (2 ¾ cups) Peanut Butter

Now Add:
9 cups Oatmeal
1/2 Bag Chocolate Chips (unsweetened)
1/2 lb. M & M’s (plain)

Cream butter and sugars; beat in eggs one at a time. Stir in Vanilla and corn syrup. Add baking soda; mix well. Stir in Peanut Butter, oats, chips, M&M’s. Drop by spoonful, flatten a little, on cookie sheets and bake 12-14 minutes. Humidity makes these really sticky.

I bake these cookies on the air-bake kind of pans because they “Like” to burn on the bottom before their tops and centers are done. I also spray any cookie sheets with a mist of something like “PAM”. I make the dough balls about 2” in diameter and slightly flatten before baking. (If you don’t use air-bake pans, line your regular cookie sheets with aluminum foil, and still spray with a mist of a non-stick product like PAM.)

Courtesy of Doris Jeske

Scotcheroos - or Snot Bars to my family

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies® or 6 cups Cocoa Rice Krispies®
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 cup butterscotch chips

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.

Couretsy of http://www.ricekrispies.com/#/recipes/chocolate-scotcheroos

Triple Layer Bars

1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
1 7-oz. pkg. flaked coconut (2 2/3 cups)1 14-oz. can sweetened condensed milk (not evaporated milk)1 12-oz. pkg. semisweet chocolate chips1/2 cup creamy peanut butter

1. Preheat oven to 350 degrees (325 degrees if baking with a glass dish).
2. Put margarine in a 13-by-9-inch baking pan and heat in oven until margarine melts.
3. Sprinkle graham cracker crumbs evenly over margarine.
4. Top with coconut, then sweetened condensed milk.
5. Bake 25 minutes or until lightly browned.
6. In a small saucepan, melt chocolate chips and peanut butter over low heat.
7. Spread evenly over hot coconut layer.
8. Cool 30 minutes; chill thoroughly.
9. Cut into bars and store loosely covered at room temperature.

Snicker Salad

Ingredients:
1 small box vanilla instant pudding
1-1/3 cup milk
1 (16 ounce) cool whip
3 apples, chopped
3 bananas, chopped
3 snickers bars, chopped up

Directions:
Mix pudding and milk together, let sit for 10 minutes.
Fold cool whip into pudding.
Mix in snickers bars and apples.When ready to serve add the bananas

Peanut Butter Fingers

Growing up our cousin's came over for Sunday Dinner for close to 10 years and at least once a month I requested she make these bars.

Ingredients:
1/2 C. oil
1/2 C. brown sugar
1/2 C. white sugar
1 egg
1/3 C peanut butter
1/2 tsp. soda
1/4 tsp. salt
1/2 tsp. vanilla

Mix the above ingredients. (I do it by hand with a pastry crust thingy blender - I just whisk it a few times.) (You know the thing with the slots?) You could use a mixer too. I'm just too lazy to put it together.

Next add:
1 C. flour
1 C. oatmeal

Mix together with a spoon. When it is mixed together enough that it's not very messy, I use my hands and kind of knead it in the bowl.

Then I spread it with my fingers in the pan.
Bake at 350 degrees in a preheated oven ONLY 15 MINUTES. It might seem like it's not done but it is and it is nice and soft this way.

Take it out of the oven and sprinkle chocolate chips on immediately while hot.

Put on the topping:
1/2 C. powdered sugar
1/4 C. peanut butter
2-4 Tbsp. milk

I mix this so that it is on the thicker side - just so that it slowly pours off the spoon when I lift the spoon up to check how it pours off. If it's too thin, I add a little more powdered sugar and peanut butter.
Drizzle the topping on the bars and cut while hot so the knife can cut through the melted chocolate.

Courtesy of: Retta Raddant

Peanut Butter Brownies

9 x 13 size Betty Crocker Fudge Brownie Mix and ingredients to make mix
1 (8oz.) package Cream cheese, softened
¾ cup Brown Sugar
1 tsp. vanilla
½ cup peanut butter (crunchy or creamy)
8 Reese’s Peanut Butter Cups (2 king size or 4 regular packages)
Chocolate syrup

1. Bake brownies according to directions. Cool completely.
2. Freeze peanut butter cups for 10 minutes to make it easier to cut up.
3. In medium bowl, combine softened cream cheese, vanilla, and peanut butter. Stir in brown sugar.
4. Spread onto completely cooled brownies.
5. Cut up Reese’s peanut butter cups into small pieces. Sprinkle on top of peanut butter layer.Drizzle with chocolate syrup

These are from my friend Niayana Harrison. They are a girls best friend.

Dirt Cake

2 Pkgs. Oreo Cookies
¼ Cup Confectionery Sugar
½ Stick Margarine or butter (1/4 cup)
3 ½ Cups Milk
8 oz. Cream Cheese
16 oz. Cool Whip
2 pkgs. Instant vanilla pudding
Fake leaves
Gummy Worms

1. Crush whole cookies in blender.
2. Mix Cream cheese, butter, and sugar.
3. Mix Pudding and milk together; blend in Cool Whip, until creamy.
4. Add Cream Cheese mixture and pudding mixture together.
5. Put crushed cookie crumbs in cake pan, spread on bottom and sides. Save some for the top of cake.
6. Add Pudding mixture.
7. Decorate with remaining Cookies, Gummy worms and leaves on top.
8. Cool in refrigerator 1 hour before serving. (I put a gummy worm in each piece so everyone gets a worm.)

this is a great dessert for a bunck of kids.

Cream Puff Dessert

1st Layer - 1 Cup water, salt, 1 stick butter or margarine. Bring to boil Add 1 Cup flour and stir, Take off of heat. Add 3 eggs, (1 at a time). Spread in pan. Bake for 25-30 minutes at 325 degrees. Cool completely.

2nd Layer - Beat Cream cheese until soft and creamy add one cup milk and beat until cream cheese isn’t lumpy add the pudding and rest of milk. Beat until pudding consistency and pour on crust.

1 8oz. Cream Cheese
1 large Instant vanilla pudding
3-Cups Milk.

Top with Cool Whip. Decorate with chocolate syrup.

This is from my cousin, it is a must have dessert at every family gathering.

Carmel Bars

1 C. flour
1 C. Oatmeal
¾ C. Brown Sugar
½ tsp. Baking soda
½ tsp. Salt
¾ C. Butter
5 Tbls.Milk
32 Carmel’s
½ bag Chocolate chips
½ C. chopped walnuts (optional)

1. Melt butter and mix with dry ingredients. Put ¾ of the mixture in a greased 10 x 13 inch pan bake at 350 degrees for 10 minutes.
2. Melt carmels on low heat with the milk. Stir constantly so they don’t burn.
3. Pour carmel over crust.
4. Sprinkle chocolate chips, nuts, and the remaining crust on top.
5. Bake 10-15 minutes more or until golden brown.
6. Let Cool before cutting.

Better than Sex Cake

Ingredients:
1 - 9x13 inch cake Ingredients1 (18.25 ounce) package devil's food cake mix
1 - (5 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 - (1.4 ounce) bars chocolate covered toffee, chopped
1 - (8 ounce) container frozen whipped topping, thawed

Directions:
1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. 2. Make slits across the top of the cake, making sure not to go through to the bottom.
3. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits.
4. Then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks, as opposed to crumbs; I like to have pieces I can chew on!)
5. Let cake cool completely; then top with whipped dessert topping. I decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Monkey Bread

3 tubes refrigerated biscuits
3-4 tsp. cinnamon
1 C. margarine or butter
½ C. white sugar
1 1/4 C. brown sugar

1. Cut biscuits into quarters and dip into mixture of white sugar and cinnamon.
2. Drop into greased pie plate.
3. Melt margarine with brown sugar and pour over biscuit.
4. Bake 350 degrees for 40 minutes (make sure it is done in the middle). Serve hot.

This is from by best friend Hannah.

Turkey Roll Ups

2 cups cooked Chicken or Turkey
1 10 oz can cream of mushroom soup
2 stalks celery, chopped
¼ - ½ cup onion
Butter
Crescent rolls

1. Sautee onion and celery with butter until onion starts to become clear.
2. Mix in meat and soup.
3. Spoon onto crescent roll wedge. And then roll up wedges
4. Bake at 350 degrees for 15-20 minutes.

Tater Tot Hot Dish

1 lb hamburger, browned and drained
1 can cream of mushroom soup
½ C milk
1 can French style green beans
1 can corn
1 16 oz bag of tator tots, thawed.

1. Combine hamburger, soup, and milk together and dump into greased 9x13 pan.
2. Layer the beans and corn.
3. Top with tator tots.
4. Bake at 350 degrees for 30 minutes or until tator tots are done.

Roast Beef and Gravy

1 boneless chuck roast (3 lbs)
2 cans cr. Of mushroom soup (undiluted)
1 can beef broth
1 envelope onion soup mix
May need to add a little extra liquid to cover roast, like water or I like a coke or Dr. Pepper.

1. Cut roast in half, Place in a crock-pot
2. Combine remaining ingredients and pour over roast.
3. Cover and cook on LOW 8-9 hours or until tender.
Note: Try not to lift the lid, when you do you let out all the heat and it has to reheat to that temperature again, so it takes longer.

This is from my mother-in-law, and it has become one of my favorite roast beef recipes.

Sloppy Joes

1 lb ground turkey
¼ tsp ground black pepper
½ red onion, chopped
1 8oz can no-salt-added tomato sauce
½ C. ketchup
¼ C barbecue sauce
1 tsp chili powder
Dash of hot pepper sauce

1. In a large skillet, combine ground turkey, black pepper and onion. Cook over medium heat, stirring occasionally, until the turkey is no longer pink.
2. Stir in tomato sauce, ketchup, barbecue sauce, chili powder and hot pepper sauce.
3. Simmer for about 10 minutes over low heat, stirring occasionally, until mixture has thickened.

This is from the Cooking for Life cookbook. Supper yummy with a bit of a bite.

Pork Ribs

1 Pkg (3-4 lbs) country Style Pork ribs – they don’t have the bone
1 2 liter of regular coke (diet will NOT work, needs the sugar)
2 bottles of your favorite BBQ sauce

1. Place ribs on your grill and brown all sides.
2. Once browned place ribs in a pot that can go onto the grill.
3. Pour coke over ribs until covered.
4. Pour BBQ sauce over ribs; you may not need all of the 2 bottles, just put as much as you like.
5. Return to the grill . Let cook for about 4 hours or until they start to fall apart. The longer you let them cook the more tend they are.
6. You could also just put them in the oven at 375 degrees or in the crock-pot.

This is one of our favorite meals so we tend to experiment in making our favorites. I think this one does it.

Turkey Meatballs

1 lb ground turkey
2 egg whites
½ C dry breadcrumbs
¼ C water
½ onion, diced ( or about 1 tsp or so of onion powder)
2 cloves garlic, minced
¼ C fresh parsley, minced (1 Tbls dry parsley)
2 tsp dried basil
1 tsp ground lack pepper

1. Preheat oven broiler.
2. In large mixing bowl, combine turkey, egg whites, breadcrumbs, water, onion, garlic, parsley, basil and black pepper. Mix ingredients thoroughly and then shape into 1 inch meat balls.
3. Arrange meatballs on a baking sheet and place under broiler for 10-12 minutes, turning occasionally until they are browned on all sides.

I got this recipe out of the Cooking for Life recipe book. We LOVE these.

Bisquick Turkey or Chicken Pot Pie

1 can Cream of Chicken Soup
1 cup chopped turkey or chicken
½ bag frozen veggies (carrots, peas, beans)
½ bag frozen diced potatoes
Salt and pepper

Combine and pour into pie plate.

Mix:
1/2 cup Bisquick
3/4 cup milk
1 egg

Pour bisquick mixture over meat. Bake for 30 minutes at 400 degrees.

Bacon Wrapped Chicken

6 boneless, skinless chicken breasts
1 (8oz.) package cream cheese, softened
2 tbsp snipped chives
Pepper and Salt
12 slices of bacon
2 teas. Melted butter
¼ c bread crumbs
¼ teas paprika
¼- 1/2 c chopped broccoli

1. Preheat oven to 375 degrees.
2. Pound chicken to ½ inch thickness between 2 pieces of plastic wrap.
3. Spread cream cheese on chicken. Top with chives. Salt and Pepper. (If you want the broccoli…I chop real fine and then add it right now.)
4. Roll the chicken up and then wrap 2-3 pieces of bacon around the chicken to hold it tight.
5. Place rolls seam side down in a lightly greased baking dish. Bake for 35 minutes. Pour off drippings
6. Broil for 2-3 minutes on each side…watch close so they don’t burn
7. Mix melted butter and bread crumbs in a bowl. Sprinkle crumb mixture over rolls when done and then Top with paprika.

Hawaiin Haystacks

2 - 10 3/4 oz. cans cream of chicken soup
1 c. chicken broth
2 c. cubed Chicken
4 c. cooked long grain rice
9 1/2 oz. can chow mien noodles
3 med. tomatoes, sliced
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped green onion
20 oz. can pineapple chunks, drained
1 c. grated cheddar cheese
1/2 c. slivered almonds
1/2 c. coconut
2 oz. jar pimiento, drained and diced, if desired

Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add Chicken. Simmer about 8 to 10 minutes, until heated through. On 8 individual serving plates, layer all ingredients. First stack rice, chow mien noodles, and chicken and gravy. Add tomatoes, celery, green pepper and green onion. Top this with pineapple chunks, grated cheddar cheese, and more chicken and gravy, if desired. Stack almonds, coconut and pimiento on top. Makes 8 servings.


This also works great in a crockpot.

Red Sauce Enchilada's

1 lb. Chicken or beef
- Cut into small pieces and simmer in water on low heat until it is not raw. Chop chicken up finely. Put in pan on low heat and toss with some taco seasoning until coated.

Dice:
2-3 Tomatoes
1 can Black olives
1 lg. Onion
1 Green pepper (optional)
1 lb. Shredded Monterrey Jack cheese

Sauce – mix in a bowl.
3 small cans Red Enchilada Sauce
16 oz. Sour cream
1 can Chilies

10 Tortilla shells

Directions:

1. Preheat oven to 350 degrees
2. Put 2 Cups of the sauce in the 9 x 13 pan and cover the bottom.
3. Lightly cover the inside of the tortilla shell with some sauce.
4. Layer a few pieces of meat and a few vegetables inside.
5. Wrap the shell up and put in the pan.
6. There should be some left over sauce, pour it over the enchiladas, so the top and sides are covered.
7. Sprinkle and left over veggies on top (this helps it look colorful)
8. Sprinkle the cheese on top.
9. Cover with tin foil. Bake 30-40 minutes or until hot and cheese is melted. Take tinfoil off after about 25 minutes.
Let stand about 5 minutes before eating

Green Salad with Poppy Seed Dressing

Poppy Seed Dressing
1 teaspoon salt
1/2 cup sugar
1/4 teaspoon dry mustard
1-1/2 tablespoons minced onion
1 cup vegetable oil
1/3 cup red wine vinegar
1/2 teaspoon poppy seeds


Salad Ingredients

Fresh greens (romaine, spinach, spring salad)

All or any of the following
Craisins
Red onion
Slivered almonds
Grated cheese (provolone, Swiss)
Fresh strawberries
Mandarin oranges
bacon

Potato Cinnamon Rolls from Grandma Fern Coleman

1 ¼ CUPS INSTANT POTATO FLAKES
2 CUPS BOILING WATER
2 TBSP YEAST
1 TBSP SUGAR
½ CUP WARM WATER
1 CUP BUTTER
3 EGGS, BEATEN
1 CUP COLD WATER
1 CUP SUGAR
1 ½ TSP SALT
8 CUPS OF FLOUR (IT MAY TAKE A LITTLE MORE)

· In a small bowl mix ½ cup of warm water, 1 tbsp of sugar, and 2 tbsp yeast and let it rise about ½ hour.
· In a large bowl mix the 11/4 cups potato flakes and 2 cups boiling water. Stir well, add 1 cup cold water and 11/2 tsp salt and let cool to lukewarm.
· Meanwhile cream 1 cup shortening (or real butter) and the 1 cup of sugar. Beat in 3 eggs (I prefer the eggs to be room temp). Add cooled potato mixture and yeast. Mix well. Add flour starting with 51/2 cups (I always use more) and mix with dough hook or hand. Kneading well.
· Dough should be a soft dough but kind of sticky
· Cover and let rise about 1 hour.
· Roll out dough on floured or oiled board.
· Spread with butter, and sprinkle (generously) brown sugar and then cinnamon.
· Roll up like a jelly roll.
· Slice into 1” slices and place on greased cookie sheet. Let it raise.
· Bake at 350 degrees for about 15-20 minutes. (my oven cooks these better at 350 degrees so check yours carefully)

Variations:

Orange rolls
Add 2 tbsp orange juice concentrate and grated rind of 2 oranges to potato mixture after it has cooled. Frost with orange frosting and dip in nuts as desired.

Fruit filled rolls
Put a small amount of jam in the center of each cinnamon roll before baking will give delicious fruit filled rolls

Dinner rolls
Spread melted butter on dough, roll up like cinnamon rolls and slice. Then put in greased muffin tins.

This recipe was given to us by our neighbor, Keri Heath, it is her grandma's recipe. Neal is the one that actually makes this recipe and they are fabulous.

Trifle

1 White Cake
2 cups Strawberries
2 Bananas
2 large Strawberry Jell-O’s
2 large cook and serve puddings
3 cups whipping cream
Strawberry jam

1. Cut cake in half, spread jam on one half then put half’s together and cube.
2. Put cake in bottom of bowl
3. Pour jell-o on top of cake let set
4. Layer fruit and pudding
5. Top with whip cream before serving

This recipe is from my best friend, Hannah, it makes a ton, so good for a large group.

Alcohol Substitutions

Following is a general list of non-alcoholic substitutes that can be used in cooking. choose the option that best matches the flavor of the dish you are making:

Amaretto - Almond extract. (Substitute 1/4 to 1/2 teaspoon almond extract for 2 tablespoons Amaretto.)
Anisette - Anise Italian soda syrup or fennel.
Beer - Chicken broth, beef broth, mushroom broth, white grape juice, ginger ale.
Bourbon - 1 1/2 to 2 teaspoons of non-alcoholic vanilla extract.
Brandy - Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.)
Champagne - Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.
Cointreau - Orange juice or frozen orange juice concentrate.
Coffee Liqueur - To replace 2 tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract or coffee syrup.
Cognac - Juice from peaches, apricots, or pears.
Creme de menthe - Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice.
Grand Marnier or Orange-Flavored Liqueur - Unsweetened orange juice concentrate or orange juice. (Substitute 2 tablespoons unsweetened orange juice concentrate or 2 tablespoons orange juice and 1/2 teaspoon orange extract for 2 tablespoons Grand Marnier.)
Kahlua - Coffee or chocolate-flavored liqueur. (Substitute 1/2 to 1 teaspoon chocolate extract or substitute 1/2 to 1 teaspoon instant coffee in 2 tablespoons water for 2 tablespoons Kahlua.)
Kirsch - Syrup or juices from cherries, raspberries, boysenberries, currants, or cider. (Substitute equal amounts of liquid.)
Peppermint Schnapps - Non-alcoholic mint or peppermint extract, mint Italian soda syrup, or mint leaves.
Port Wine, Sweet Sherry, or Fruit-Flavored Liqueur - Orange juice or apple juice. (Substitute equal amount of liquid.)
Rum (light or dark) - Water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract. (Substitute equal amounts of liquid.)
Sake - Rice vinegar.
Sherry or Bourbon - Orange or pineapple juices, peach syrup, or non-alcoholic vanilla extract. (Substitute equal amount of liquid 1 to 2 teaspoons vanilla extract.)
Southern Comfort - Peach flavored nectar combined with a small amount of cider vinegar.

Tequila - Cactus juice or nectar.
Triple Sec - Orange juice concentrate, orange juice, orange zest or orange marmalade.
Vermouth, Dry - White grape juice, white wine vinegar, or non-alcoholic white wine.
Vermouth, Sweet - Apple juice, grape juice, balsamic vinegar, non-alcoholic sweet wine, or water with lemon juice.
Whiskey - If a small amount is called for, it can be eliminated.
Vodka - White grape juice or apple cider combined with lime juice or use plain water in place of the vodka.

Wines:
Gewurztraminer - White grape juice combined with lemon juice.
Grappa - Grape juice.
Port Wine - Concord grape juice with some lime zest added, cranberry juice with some lemon juice added, or grape juice concentrate. Substitute orange juice or apple juice for lighter ports
Red Wine - Red grape juice, cranberry juice, chicken broth, beef broth, vegetable broth, clam juice, fruit juices, flavored vinegar. (Substitute equal amount of liquid.)
White Wine - Water, chicken broth, vegetable broth, white grape juice, ginger ale, white grape juice.
Sweet White Wine - White grape juice plus 1 tablespoons Karo corn syrup. (Substitute equal amount of liquid.)

Roasted Turkey with Orange and Rosemary

Ingredients:
1 (10-pound) turkey
4-5 sprigs fresh rosemary
4-6 tablespoons butter, cut into pats
2 Whole orange, cut in half
Salt and pepper to taste

Basting Liquid:
8 tablespoons melted butter
1 cup orange juice (from remaining oranges)
1 cup white wine or apple or white grape juice

Special Equipment:
2 pieces cheesecloth, large enough to cover entire turkey breast
1 large roasting pan
1 rack that fits inside roasting pan

Instructions:
1. Preheat oven to 325 degrees. Read all turkey instructions thoroughly.

2. Generously spray a large roasting pan with nonstick cooking spray.

3. Remove neck and giblet packets from front and back cavities of bird. Place neck and giblets in the bottom of roasting pan.

4. Rinse turkey cavities and pat skin dry with paper towels. Place on a rack inside roasting pan.

5. Lift breast skin away from the meat. Slide pats of butter evenly over each breast. Strip the leaves off the rosemary twigs and arrange under the skin. If stuffing the turkey, do so now.

6. Take one orange half and squeeze the juice and rub it all over the bird. Place the used orange half in the bottom of the roasting pan. Season outside of bird liberally with salt and pepper.

7. In saucepan combine, melted butter, orange juice and white wine. Keep warm on top of the stove.

8. Stack two pieces of cheesecloth on top of each other. Spray the turkey skin and one side of the cheesecloth generously with non-stick cooking spray to prevent sticking. Place cheesecloth (sprayed side down) over turkey breast. Brush cheesecloth with basting liquid until it is soaked. Place turkey in oven. Baste turkey and cheesecloth every 20 minutes during roasting period. Occasionally add water to the bottom of the pan.

9. After 2 hours and 15 minutes, gently remove the cheesecloth so the breast skin can brown. Using a meat thermometer, check the internal temperature of the inside of the thigh, being careful not to touch bone. When it registers 170 degrees, remove turkey from oven. Cover loosely with foil and let rest at least 20 minutes or as long as an hour. Carve.

*I found this recipe in the Salt Lake Tribune a few years back. It is the most moist and flavorful turkey I have ever had.

Sweet Potato Casserole

This recipe was personally given to us by the Chef at Ruth's Chris Steakhouse in Salt Lake City restaurant.

Serves 4-6 People.

INGREDIENTS
Sweet Potato Mixture
3 Cups Mashed Sweet Potatoes
1 Cup Sugar
½ tsp Salt
1 Tsp Vanilla
2 Each, Eggs well beaten
½ Cup Butter

Crust Mixture
1 Cup Brown Sugar ( I prefer a half cup of sugar on top instead)
1/3 Cup Flour
1 Cup Chopped Nuts (pecans preferred)

PROCESS
1. Combine Crust Mixture in mixing bowl and hold on the side.
2. Combine Sweet Potato Mixture ingredients into a mixing bowl in the order listed. Combine thoroughly.
3. Pour Mixture into buttered 9x9 baking dish.
4. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
5. Bake for 30 minutes at 350 degrees. Allow to set at least 30 minutes before serving.