My Recipes

1.  Breakfast Recipes

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   PANCAKES or WAFFLES

   (I prefer to use a baking mix like Krusteaz or Bisquick, but here is a recipe by scratch)

   
   

   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

   
   

   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.

   Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

   
   

   Pancake variations:
   

   Pumpkin pancakes:  Add 1/3 cup pumpkin to 2 1/3 cup baking mix, and ¼ tsp. cinnamon, ¼ tsp. nutmeg, and ¼ tsp ginger.

   Banana pancakes:  Add a mashed banana to batter with ¼ tsp. cinnamon and ¼ tsp. nutmeg.

   Chocolate pancakes:  Sprinkle some chocolate chips over the pancake batter in the pan.  You can even make a face out of the chocolate chips.

   Blueberry pancakes:  Sprinkle blueberries over the pancake batter.

   
   

   OATMEAL PANCAKES

   
   

   ½ cup wheat flour                  

   1 tsp. Baking powder             

   ¼ tsp. salt                               

   2 Tblsp. Sugar

   1/3 cup powder milk              

   2 eggs, separated                  

   1 cup water                 

   3 Tblsp. Oil                           

    1 cups oats

   
   

   Separate eggs.  Add to the egg yolks:  water, oil, and oats.  Let sit 5 minutes.  Meanwhile, mix dry ingredients.  Beat the egg whites until stiff.  After 5 minutes, stir dry ingredients with the wet ingredients.  Fold in egg whites.  

   
   

    Mini German Pancakes

   
   

     6 eggs             

   1 cup milk                  

   1 cup flour     

   1/4 tsp salt

   
   

   Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix. Batter will be lumpy.) Pour batter in cupcake pans. Makes approx. 12-16 mini German pancakes. Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove from oven. Let cool for just a minute or two. Remove mini pancakes from pan.

   
   

   FRENCH TOAST

   Mix eggs with milk.  Add a little vanilla and cinnamon.  Dip bread into the egg mix so both sides are coated and then put in a lightly greased frying pan and brown both sides.

   
   Baked French Toast Cassarole

   1 loaf sourdough bread                     

   8 eggs                         

    2 cups milk (I used 1%)

   1/2 cup heavy cream                         

   3/4 cup sugar              

    2 Tbsp. vanilla

   
   Topping:        
                      
    1/2 cup all-purpose flour                                

    1/2 cup packed brown sugar

     1 tsp. cinnamon                                             
    1/4 tsp. salt

     1 stick cold butter, cut into pieces

   
   1.  Grease a 9x13 pan with butter.  Tear bread into bite-size chunks and place evenly in the pan.
   2.  Mix together the eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge over night.

   3.  In a medium bowl mix together the flour, brown sugar, cinnamon, and salt.  Cut in the butter with a pastry blender until it all looks nice and crumbly.  Place in a Ziploc bag and put in fridge.
   4.  When ready to bake, take pan and bag out of fridge.  Remove wrap and evenly sprinkle the crumb mixture over the top.  Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

   
   

   OATMEAL 

   
   

   Follow instructions on box.  For variety add cinnamon, apples, nuts, raisins, cranberries, etc.

   
   

   RICE CEREAL

   
   

   2 cups cooked rice                 

   1 cup milk                  

   1 Tblsp. margarine                

   Dash cinnamon                      

   Sugar                          

    raisins, opt.    

   
   

   Cook rice according to package.  Add milk, margarine, raisins, and salt.  Stir the mixture over medium heat until it is heated through.  Simmer for a minute or 2 to thicken.  Sprinkle cinnamon and sugar over and a little more milk if desired.

   
   

   
   

   HOMEMADE GRANOLA

   
   

   4 cups old-fashioned oats
   1 1/2 cup sliced almonds
   1/2 cup packed light brown sugar
   1/2 teaspoon salt
   1/2 teaspoon ground cinnamon
   1/4 cup vegetable oil
   1/4 cup honey
   1 teaspoon vanilla
   1 1/2 cup raisins or dried cranberries

   Preheat oven to 300 degrees F.
   
   In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla.
   
   Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan.
   
   Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.

   
   

   SUGAR MUFFINS

   
   

   1/3 cup shortening                 

    ½ cup sugar                            

   1 egg                           

    ½ cup milk                         

    1 ½ cup flour                          

    1 ½ tsp. baking powder          

    ½ tsp. salt                           

    ¼ tsp. nutmeg

   
   

   Cream shortening, sugar and egg.  Add dry ingredients with milk.  Grease muffin tins.  Put batter in muffin tins and back at 350 degrees for 20 minutes.  Immediately roll muffins in 6 Tblsp. melted butter, then into mixture of ¼ cup sugar and ½ tsp. cinnamon.  Makes 1 dozen.

   
   

   PEANUT BUTTER-CHOCOLATE CHIP MUFFINS
   

    1 cup peanut butter               

   1 egg              

   1/3 cup brown sugar               

   1/3 cup sugar                   

   1 ½ cup wheat flour               

   1 cup milk      

   1 Tblsp. baking powder          

    ½ cup choc. chips

   
   

   Preheat oven to 375 degrees.  Grease muffin tins.  With mixer, beat peanut butter, egg, and sugars until smooth.  Add milk in 3 parts, mixing between additions to blend.  Add flour and baking powder and mix just until flour disappears.  Beat in chocolate chips.  Spoon into muffin cups and bake about 20 minutes.  

   Makes 12.

   
   

   BANANA CHOCOLATE MUFFINS
   

   In a large  bowl combine:  ¾ cup flour, ¾ cup wheat flour, ½ cup wheat bran (or just add extra wheat flour), ½ cup brown sugar, 1 tsp. baking powder, ¾ tsp. baking soda, and ½ tsp. salt. 

   In a separate bowl, mix 2 eggs and ¼ cup milk; stir in 1 1/3 cup mashed bananas,

   1/3 cup applesauce and 1 tsp. vanilla.  Stir into the dry ingredients just until moistened.  Stir in ½ cup mini choc. chips.  Bake at 375 degrees for 18-22 minutes or until toothpick comes out clean.  Cool 5 minutes.  Makes 1 dozen.

   
   

   POPPYSEED MUFFINS
   

   3 cups flour                

   1 ½ cups sugar                                    

   1 ½ tsp. baking powder

   1 ½ tsp. salt                

   1 cup oil                                             

   2 cups milk

   3 eggs                         

   ½ tsp. almond ext.                             

   1 ½ Tblsp. poppy seeds

   
   

   Combine dry ingredients.  Combine wet ingredients.  Mix together.  Stir in Poppy seeds.  Bake at 350 for 30 minutes.  Makes 2 dozen.
   

   PUMPKIN-APPLE MUFFINS

   
   

   2 ½ cups flour                        

   2 cups sugar                           

   1 Tblsp. pumpkin pie spice

   1 tsp. baking soda                  

   2 eggs                                     

   1 cup pumpkin

   ½ cup oil                                 

   2 cups rehydrated apples

   
   

   Combine flour, sugar, spice and baking soda.  Combine in separate bowl eggs, oil and pumpkin.  Add to dry ingredients.  Stir in apples.  Pour in to muffin tins.

   Make streusel topping:  2 Tblsp. flour, ¼ cup sugar, ½ tsp. cinnamon, and ¼ cup butter.  Sprinkle over muffins.  Bake at 350 degrees for 35-40 minutes.

   
   

              

   SNAP DOODLE

   1 egg              

   ½ cup sugar                

   1 cup milk                  

   2 cups flour                

   pinch of salt

   3 tsp. baking powder             

   
   

   Beat egg and add ½ cup white sugar and milk.  Add dry ingredients.  Pour into greased 13x9 pan.  Sprinkle with brown sugar and cinnamon.  Dot with butter.  Bake at 325 degrees for 30 minutes.

   
   

   
   

   Sweet potato caramel twist coffee cake
   

   1/3 cup margarine or butter             

   ½ cup packed brown sugar                

   ¼ cup corn syrup

   ½ cup chopped pecans ( or other nuts)                                                         

   2 ½ cups bisquick

   2/3 cup mashed canned sweet potatoes                                                       

   1/3 cup milk

   2 Tblsp. margarine or butter                                                                         

   3 Tblsp. packed brown sugar 

   
   

   Heat oven to 400.  Melt 1/3 cup margarine in ungreased 8x8 pan.  Stir in ½ cup brown sugar and the corn syrup.  Sprinkle with nuts.  In a bowl, mix bisquick, sweet potatoes, and milk until dough forms a ball.  Place dough on surface dusted with bisquick and knead lightly 10 times.  Roll or pat into 12 inch square.  Spread 2 Tblsp margarine over dough.  Sprinkle brown sugar over.  Fold dough into thirds, press edges together to seal.  Cut crosswise into 12 – 1 inch strips.  Twish ends of each strip in opposite directions.  Arrange twists on pecans in pan.  Bake 25 minutes or until golden brown.  Immediately turn onto a serving plate upside down. Leave pan over coffee cake 1 minute to drizzle all of the carmel.  Serve warm.

              

   
   

   JAM IN THE MIDDLE COFFEE CAKE
   

   With a knife cut in 4 oz. cream cheese and ½ cup butter into 2 cups of baking mix (Krusteaz or Bisquick).  Add 1 cup milk.  Dough will start to be sticky.  Pour out on floured surface and knead until completely mixed adding a little more baking mix if necessary.  Put dough on waxed paper and roll out until ½ inch thick.  Grease baking sheet and flip dough onto sheet.  Put jam in the center.  Cut 1 inch slits on the sides of the dough and fold slits over the jam, criss-crossing.  Bake at 350 degrees for 25-30 minutes or until brown.  Cool 5 minutes.  Drizzle with powdered sugar and milk mixture.

   
   

   TATER TOT BREAKFAST CASSEROLE

   
   

   1 pkg. tater tots                     

   8 eggs                                     

   2 cups half and half or evap. Milk

   1 lb. cooked spam                  

   2 cups cheese                         

   1 tsp. dry mustard

   1 tsp. salt                                

    ½ cup chopped onion (opt.)

   
   

   Place a layer of tater tots in a 13 x 9 pan.  Brown and crumble sausage, drain.  Mix together eggs, milk, mustard, and salt, beat well.  Add sausage to egg mixture and pout over tater tots.  Sprinkle cheddar cheese on top.  Let casserole refrigerate overnight.  Bake in morning at 350 degrees for 45 minutes.

   
   

   IN A HURRY CINNAMON ROLLS
   

   Mix:  1 ¾ cup warm water, 3 Tblsp. yeast, ½ cup oil, ½ cup sugar.  Set aside for 15 minutes.

   Meanwhile, mix:  ½ Tblsp. salt, 2 eggs, and 5 ¼ cup flour.

   Mix the 2 mixtures together.  Roll out to ¾ inch thick.  Melt ½ cube of butter and spread over the dough.   Sprinkle with brown sugar and cinnamon.  Roll up.  Slice.  Arrange in a greased pan and let sit for 10 minutes.  Bake at 350 for 15-20 minutes.  Makes 1 ½ dozen.

   
   

   
   

   
   

   BAGELS AND ENGLISH MUFFINS WOULD BE FUN

   TO HAVE ON HAND.

   HERE ARE RECIPES TO MAKE YOUR OWN,

   OR YOU CAN BUY THEM AND FREEZE THEM.

   
   

   
   
   

   HOMEMADE BAGELS
   

   • 1 teaspoon active dry yeast
   • 1 1/4 cups warm milk
   • 1/4 cup butter or margarine, softened
   • 2 tablespoons sugar
   • 1 teaspoon salt
   • 1 egg yolk
   • 3 3/4 cups all-purpose flour
   •  

   In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes; flatten. In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2 in. apart on greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.   Makes 12.

   
   

   
   

   ENGLISH MUFFINS
   

   • 1 cup milk
   • 2 tablespoons white sugar
   • 1 (.25 ounce) package active dry yeast
   • 1 cup warm water
   • 1/4 cup melted shortening
   • 6 cups all-purpose flour
   • 1 teaspoon salt

   1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
   2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
   3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
   4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. Makes 18.
   
   
    

   LUNCH RECIPES

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   Mac & Cheese (Or just buy Kraft)

   
   

   Boil 2 ½ cups pasta.  Meanwhile in a pan, melt 2 Tblsp. butter.  Add 2 Tblsp. flour, ¼ tsp. salt, 1/8 tsp. pepper, and dash nutmeg.  Cook until bubbly and gradually add 1 ¼ cup milk.  Cook until it thickens.  Remove from heat and add 1 cup cheese and ½ cup parmesan.  Add pasta.  Put in a baking dish and bake for 20 -25 minutes at 350 degrees.  Optional:  before baking put tomatoes on top of mac & cheese. 

   
   

   Pizza

   
   

   Stir 3 cups bisquick with 2/3 cup very hot water and 2 Tblsp oil until dough forms.  Press dough into a 13 x 10 rectangle on a greased cookie sheet.  Spread with pasta sauce.  Sprinkle cheese, uncooked spam slices, olives, rehydrated green pepper and onions.  Bake at 425 for 10-15 minutes.

   
   

   
   

   
   

   Main Dishes

   Meals with Canned Beef

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    Beef & Mashed Potatoes

   
   

    Warm up canned beef with juice.  Bring to a boil.  Slowly add 1-2 Tblsp. flour until thick. Serve over instant potatoes.  **Some canned beef comes in gravy, in that case, you don’t need to thicken with flour.

   
   

   
   

   Beef Dip Sandwiches

   
   

   Heat up a can of beef with a little bit of the liquid.    Put beef on your hoagies and add pepper jack cheese. 

   
   

   
   

   Chimichangas

   
   

   Warm up beef (drained) with a little salsa.  Put this mixture in the tortillas, roll up and fry.  Top with lettuce, tomatoes, avocados, green onions, sour cream, cheese, olives, etc.

   
   

   
   

   Beef Stroganoff

   
   

   Open a can of beef and add to a pan with the liquid.  Add dried onion and 1 tsp. garlic powder, 1 tsp. salt and ¼ tsp. pepper.   Stir in 1 can of cream of mushroom soup.  Add 1 small can of mushrooms and simmer 10 minutes.  Add 1 cup sour cream.  Serve over rice or noodles.

   
   

   
   

   
   

   
   

   Meals with Canned Chicken

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   Cor Don Blu Casserole

   
   

   Mix 1 can chicken and 1 pkg. of ham (cut up and browned) and 1 cup cheese.  Set aside.  Melt ¼ cup butter and add 1/3 cup flour.  Stir.  Add 1 1/2 cups milk and bring to a boil.  Boil and stir for 1 minute.  Remove from heat and add 1 tsp. dill weed, 1/8 tsp. mustard, and 1/8 tsp. nutmeg.  Stir.  Grease a 9 x 13 pan.  Place the meat/cheese mixture in the bottom of the pan.  Pour sauce over the meat.  Then the following topping: 1 cup breadcrumbs, 2 tsp. melted butter, ¼ tsp. dill weed, and ¼ cup cheese.   Bake at 350 for 30 minutes.

   
   

   
   

   
   

   Chicken Enchiladas

   
   

   Make homemade flour tortillas. (Or you can use frozen ones)

   Mix 1 can of chicken, dried onions, 1 can of green chilies, 1 cup cooked rice and 1 cup cooked beans, 1 tsp. chili powder and 2 cups cheese.

   Put in tortillas and roll up.  Spray the bottom of the pan with cooking spray.  Layer enchiladas in pan.  Pour green enchilada sauce over the top.  Sprinkle cheese over the top.  Bake at 350 for 30 hour.

   
   

   
   

   
   

   Chicken Tetrazzini

   
   
   
   
   ¼ cup butter   

   ¼ cup flour

   1 tsp. chicken bouillon

   ¼ tsp. salt & ¼ tsp. pepper

   ½ cup hot water

   2 Tblsp. parmesan

   1 ½  cups milk

   1 Tblsp. parsley

   1 can mushrooms

   1 can chicken

   3 cups cooked spaghetti

   ½ cup cheese
   
   
   
   

   Cook spaghetti according to package.  Meanwhile, melt butter.  Stir in ¼ cup flour with salt, pepper, and chicken bouillon (crushed up).  Slowly stir in milk, hot water, and liquid from the canned chicken.  Stir on low heat until thickened.  Add chicken, mushrooms, cheese, parmesan cheese, and cooked spaghetti. 

   
   

   
   

   Tasty Taco Soup

   
   

   Cook ½ cup pinto beans, ½ cup black beans, & ½ cup red beans in a pressure cooker.  Drain and rinse.

   Return to pot and add a can corn (with liquid), 1 can chicken (with liquid), ¼ cup taco seas., small can of tomato sauce, 1 small can of green chili’s, and 1 cup salsa.  Add more water if needed.  Bring to a boil and then simmer until everything is heated through.  Serve with chips, cheese, sour cream, etc.

   
   

   Crispy Southwest Chicken Wraps
   
   
   1 cup cooked rice, warm or at room temperature

   1 cup cooked, shredded chicken

   1 can black beans, rinsed and drained

   1 green onion, finely sliced

   1/4 dried green pepper

   1 Tblsp. Lime juice

   1/2 tablespoon chili powder

   1 teaspoon ground cumin

   1/2 teaspoon garlic salt

   2 cups shredded cheese

   Sour cream (optional)

   6 burrito-sized flour tortillas

   
   
   
   
   
   

   Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Heat a large non-stick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps.

   
   

   
   

   EASY CHICKEN TAQUITOS
   
   
   2 cups chicken                                    

   1 cup cheese                                                  

   1 (4 oz.) can diced green chilies

   1 tsp. garlic salt

   ¾ cup oil                     

   24 corn tortillas
   
   
   
   

   In a large bowl, mix chicken, enchilada sauce, cheese, onion, green chilies and garlic salt.

   Set aside.  In a small skillet, heat oil.  Using tongs, dip tortillas in oil about 5 seconds on each side.  Place 2 Tblsp. chicken mixture onto each tortilla.  Roll up.  Spray with cooking spray.  Bake at 400 for 15 minutes or until desired crispness.

   Chicken a la King
   
   
   ¼ cup butter

   1 can mushrooms

   1/3 cup flour

   1 ¾ cup milk   

   1 cup chicken broth (use liquid in canned chicken)

   1 can chicken

   Optional:  add cheese and dried green peppers.
   
   
   
   

   Melt butter.  Stir in flour, ½ tsp. salt, and ¼ tsp. pepper.  Add milk and broth and stir to thicken.  Add mushrooms and chicken.    Serve over rice.  
   

   Cheesy Chicken and Rice Bake
   

   • 2 whole Boneless, Skinless Chicken Breasts
   • 4 cups Cooked Rice
   • ¾ cups Frozen Corn
   • 15 ounces, fluid Can Black Beans, Drained And Rinsed
   • 1 cup  Sour Cream
   • 4 ounces, fluid Can Green Chilies
   • ½ cups Salsa
   • 1 cup Cheddar Cheese
   •  

   Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the sour cream and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through.

   
   

   Chicken, Broccoli, & Stuffing

   
   
   10 oz. pkg. frozen broccoli

   2 cups cheese

   1 box of stuffing mix

   Dry onion              

   1 egg

   1/8 tsp. nutmeg     

   1 cup milk

   Dash pepper          

   1 cup broth (in chicken can)

   1 can chicken
   
   
   
   

   In a large bowl, combine chicken, broccoli, cheese, stuffing mix, onion, egg, nutmeg and pepper.  Gradually stir in milk and broth.  Transfer to a 2 qt. baking dish sprayed with cooking spray.  Bake, uncovered at 325 for 50 min.

   
   

   Thanksgiving Casserole

   
   

   Make stuffing according to box. Place in the bottom of a pan.  Drain a can of green beans and put over the stuffing.  In a bowl, mix canned chicken (drained) with 1 can of cream of chicken soup, ½ tsp. garlic powder, ¾ cup sour cream.  Spoon chicken mix over green beans.  Make some instant potatoes and put over the chicken.  Sprinkle with cheese.  Bake for 30-35  minutes at 350.

   
   

   
   

   Chicken & Spinach Pasta Bake

   
   
   
   
   • 8 oz uncooked macaroni noodles
   • 1 T  oil
   • ¼ cup dried onion
   • 1 (10 oz) pack frozen spinach, thawed
   • 3 c cubed, cooked chicken breasts
   • 1 (14 oz) can Italian-style diced tomatoes liquid                                                                      
   • 1 (8 oz) cream cheese
   • ½ t salt, ½ t pepper
   • 1½ c shredded mozzarella cheese
   
   
   Prepare macaroni according to pkg directions.  Spread oil on bottom of 11×17 in baking dish; add onion in a single layer.  Drain chopped spinach well, pressing between paper towels.  Stir in macaroni, spinach, chicken, & next 4 ingredients into onion in bowl.  Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.  Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

   
   

   BBQ Chicken Sandwiches
   

   Mix canned chicken with some BBQ sauce and warm up.  Serve on buns with cheese.

   
   

   Meals using hamburger

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   (In some of these recipes, I prefer ground turkey)

   
   

   Turkey Burgers/Hamburgers

   
   

   Self-explanatory!  Make homemade buns.

   
   

   
   

   Easy Sloppy Joe Bake

   
   

   1 lb. ground beef                   

   1 medium onion                     

   sloppy joe pkg.                       

   tomato paste

   1 cup cheese                          

   1 cup baking mix                    

   ½ cup milk                              

   1 egg

   
   

   Heat oven to 400.  Cook beef and onion  in skillet over medium heat.  Drain.  Stir in sloppy joe pkg. and tomato paste. Pour into 8x8 pan.  Sprinkle with cheese.  In a separate bowl, mix baking mix, milk, and egg.  Pour over beef mixture.  Bake uncovered about 30 minutes or until golden brown.

   
   

   
   

   
   

   Mini-Meatloaves

   
   

   Mix together:

   1 lb. gr. Beef, 1 egg, dried onion, ¾ cup milk, 1 tsp. salt, 1 cup cheese, and ½ cup oats.

   
   

   Mold into 6 mini meatloaves.  Put into a pan and pour the following sauce over.

   Sauce:  2/3 cup catsup, ½ cup brown sugar, and ½ tsp. mustard.

   Bake for 45 minutes at 350.

   
   

   
   

   Burritos

   
   

   Cook rice, beans, meat.  Make homemade tortillas.  Add cheese, salsa, canned tomatoes, olives.

   
   

   
   

   Enchilada casserole

   
   

   Make homemade corn tortillas. (or use frozen ones)

   Brown 1 lb. or hamburger or ground turkey.  Add 1 can enchilada sauce and 1 can tomato sauce and chopped olives.  Put a thin layer of sauce in the bottom of an 8x8 pan.  Then layer 4 torn up tortillas.  Spread ½ of the meat sauce over the tortillas.  Sprinkle cheese over the sauce.  Layer again.  Bake at 350 for 20 minutes.

   
   

   
   

   Tostada Casserole

   
   

   Cook 1 cup pinto beans and make refried beans out of them.  Brown 1 lb. hamburger or ground turkey.  Add 1 ½ cups tomato sauce and ¼ cup taco seasoning.  Line the bottom of 8x8 pan with 2 cups tortilla chips.  Spoon meat sauce over the chips.  Mix refried beans with another can of tomato sauce and spread over the meat mixture.  Top with 1 cup cheese.  Bake at 375 for 25 minutes.

   
   
   
   
   Spanish Rice

   
   

   Brown 1 lb. hamburger or ground turkey.  Add dried onion and dried green peppers.  Add 1 can tomatoes,

   ¾ cup rice (uncooked),

   2 Tblsp. Worcheshire sauce, and salt & pepper.  Cover and simmer until rice is almost done.  Add cheese.  Bake for 25 minutes in the over at 350.

   
   

   
   

   Pizzawiches

   
   

   Make homemade French bread.  (Or buy and freeze)

   Brown 1 lb. ground turkey or beef.  Add dried onions, 1 tsp. garlic salt, 1 can tomato sauce, ½ tsp. oregano, olives, & 4 cups cheese.  Slice the cooled bread in half lengthwise and spread this mixture over the bread.  Broil until bubbly.

   
   

   Spaghetti Pie

   
   
   
   
   4 oz. spaghetti

   1 egg

   1/3 cup parmesan cheese

   1 Tblsp. butter

   1 cup cottage cheese

   Another egg

   ½ lb. gr. Beef or gr. Turkey

   Dried onion

   Dried gr. Pepper

   ¾ cup pasta sauce

   ½ cup cheese

   
   
   
   
   Cook spaghetti.  Drain.  Stir in 1 egg, parmesan cheese, and butter.  Spread evenly into the bottom of a pie pan. 

   In a bowl, mix cottage cheese & 1 egg. Spread over pasta. 

   In a pan, brown the meat. Drain the fat and stir in the pasta sauce.  Spoon over cottage cheese mixture.  Bake at 350 for 20 minutes.  Sprinkle with cheese and bake 5 more minutes.

   
   

   
   

   Homemade Chili

   
   

   Cook 4 cups beans (cook your own in a pressure cooker or buy canned beans)

   Brown 1 pound of ground beef.

   Add dried onion, 2 cups canned tomatoes, dried green peppers, 1 pkg. of chili seasoning, and 1 tsp. salt.

   
   

   Combine and simmer about ½ hour.

   
   

   
   

   Lasagna

   
   
   
   
   1  lb  gr. Beef or turkey
   garlic powder
   1/2 tblsp. dried parsley flakes
   1/2 tablespoon basil
   1/2 teaspoon salt
   1 can stewed tomatoes -- undrained
   1 can  tomato paste
    5 oz. lasagna noodles
   1 cup cottage cheese
   1 egg, beaten
   1/4 teaspoon black pepper
   1 tblsp. dried parsley flakes
   1/4 cup parmesan cheese
   1/2 pound mozzarella
   
   
   Brown ground beef in saucepan. Drain. Add garlic, parsley flakes, basil, and salt. Mix with tomatoes in juice and tomato paste. Simmer, uncovered, until thick.
   Cook lasagna noodles as directed in package; drain and rinse in cold water. Preheat oven to 375 degrees. Mix cottage cheese with beaten egg whites, pepper, parsley flakes, and parmesan cheese.
   
   Place half of the noodles in a 8x8-inch baking pan. Spoon on half the cottage cheese mixture. Next place a layer of sliced mozzarella cheese; then spoon on a layer of meat mixture. Repeat the layers, ending with layer of mozzarella.  Bake at 350 for 30 minutes.
   
   

   Recipes using Ham

   --------------------------------

   Ham Casserole 
   
   
   1 Cook’s ham steak, or 1 lb. leftover cubed ham

   ¾ bag medium or wide noodles

   2 cans green beans

   2 cans cream of mushroom soup

   ½ can milk

   1 can sliced mushrooms (optional)

   2 Cups Mozzarella cheese, divided

   Durkee fried onions
   
   
   Cook pasta and drain.

   In a big bowl, combine diced ham, beans, soup mixed with milk, mushrooms and 1 C cheese. 

   Add cooked pasta and stir until all is combined. Spray 9x13 casserole dish with cooking spray and pour the mixture in.  Top with 1 C mozzarella cheese.  Bake uncovered 40 mins. At 350 degrees.  Top with Fried Onions and bake 5 minutes longer.

   
   

   
   

   Calzones

   
   

   Make bread dough.  Roll out the bread dough into 6-8 squares.  Put pasta sauce, parmesan cheese, garlic salt, olives, cheese, dry green peppers and ham and fold up and seal.  Bake at 350 for 15 minutes or until done.

   
   

   
   

   
   

   
   

   Meatless Meal

   ------------------------------------------

   
   

   Manicotti

   
   
   
   
   15 oz. cottage cheese

   15 oz. ricotta cheese

   1 ¾ cup reg. Cheese

   1/3 cup parmesan cheese

   ¼ tsp. pepper

   1 Tblsp. parsley

   1 tsp. salt

   2 eggs
   
   
   
   

   Stuff Manicotti shells.  (I like to slightly boil them so they are a bit enlarged and soft.)  Pour sauce over the shells:  3 ½ cups pasta sauce & ½ cup water.  Cover with foil and bake for 45 minutes at 350.  Then uncover and bake for 15 minutes more.

   
   

   
   

   Baked Beans

   .
   
   
   Cook 4 cups beans (cook your own in a pressure cooker or buy canned beans)

   3 slices bacon, cut in pieces

   2 T. dried onion

   ½ tsp. pepper

   3 Tblsp. molasses

   3 Tblsp. brown sugar

   1 tsp. dry mustard

   1 tsp. salt

   
   

   Combine all ingredients together in a baking dish and bake In oven at 300 degrees for about 2 hours or in a crock pot.
   
   

   Soups

   Delicious with homemade bread, rolls, cornbread, or biscuits!
   
   
   
   

   Broccoli Soup

   
   

   Melt 3 Tblsp. butter.  Stir in 3 Tblsp. flour.  Slowly stir in 2 cups of chicken broth (2 cups water + 2 chicken bouillon cubes).  Stir until it thickens and then add 1 1/2 cups milk.  Add a pkg. of frozen broccoli, 1 tsp. salt, and ¼ tsp. nutmeg.  Add 1 cup cheese.  Stir until melted and heated through.

   
   

   Chicken Noodle Soup

   4 ½ cups Chicken broth (use liquid in canned chicken or use chicken bouillon cubes)

   Dehydrated onion

   ½ tsp. basil

   ½ tsp. oregano

   Dehydrated carrots

   1 can chicken

   1 can potatoes

   ½ cup noodles

   
   

   Add everything, except noodles and bring to a boil.  Add noodles.  Cover and simmer for 8 minutes.

   
   

   
   

   Potato Soup

   
   

   Open three cans of potatoes and pour into a pot.  Bring to a boil.  Simmer until the potatoes are mashable.  Mash potatoes in liquid.  Add milk until it is the consistency you desire. If you like it thicker, add 2 Tblsp. of flour to the milk, mix well, and then pour into the potatoes. Add salt and pepper to taste.  You could also cook up some spam or bacon and add to soup.  Sprinkle cheese on top.

   
   
   
   

   Breads

   -----------------------------------------
   
   
   LION HOUSE REFRIGERATOR ROLLS

   
   

   Makes 4 dozen so I make a batch and then freeze some. 

   Or you can make some dinner roll size and some hoagie roll size and freeze for later use. 

   
   

   1 cup shortening, melted                            

    ½ cup sugar                       

   4 eggs                  

   2 ½ cups water

   2 Tblsp. dry yeast                                            

   2 tsp. salt                            

   7 cups flour

   
   

   Mix melted shortening, sugar, eggs, water, yeast and salt with 3cups flour in large bowl.  Gradually add rest of flour, 1 cup at a time beating on low speed to make a soft dough.  Cover tightly and refrigerate overnight.  Two to three hours before baking, remove from refrigerator.  Roll out on lightly floured surface.  Form dough into the roll shape desired.  Place on greased pan.  Allow to rise until double, about 1 hour.  Bake at 375 degrees for 12-15 minutes, until browned. 

   
   

   HOMEMADE  FLOUR TORTILLAS

   • 4 cups all-purpose flour
   • 1 teaspoon salt
   • 2 teaspoons baking powder
   • 2 tablespoons lard
   • 1 1/2 cups water

   1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
   2. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

   
   

   CORNBREAD
   
   
   • 1/2 cup butter
   • 2/3 cup white sugar
   • 2 eggs
   • 1 cup buttermilk
   • 1/2 teaspoon baking soda
   • 1 cup cornmeal
   • 1 cup all-purpose flour
   • 1/2 teaspoon salt
   
   
   Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

   Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

   Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. 

   BISCUITS
   
   
   • 2 cups all-purpose flour
   • 4 teaspoons baking powder
   • 3 teaspoons sugar
   • 1/2 teaspoon salt
   • 1/2 cup shortening
   • 1 egg
   • 2/3 cup milk
   
   
   1. In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
   2. Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.  

   
   
   
   

   SIDE DISHES FOR SPECIAL OCCASIONS

   -----------------------------------------------------

   
   

   
   

   “ACINI DE PEPE”  FRUIT SALAD

   
   

   
   

   1/3 cup sugar                                                  

   1 Tblsp. Flour                         

   1/8 tsp. Salt    

   1 eggs                                                             

   1 Tblsp. Lemon juice

   1 – 20 oz. Can crushed pineapple                  

   3 oz. Cool whip                      

   1 cans Mandarin oranges                               

   5 oz. Acini de Pepe macaroni

   
   

   Boil water with 1 Tblsp. Oil and 1 tsp. Salt.  After the water comes to a boil, add the macaroni and boil 8-10 minutes.  Drain and rinse.

   Mix sugar, flour, and salt in a pan on the stove.  Drain the canned pineapple and gradually stir the pineapple juice in the dry ingredients in the pan.  Stir in the eggs.

   Cook over medium heat until thick and boiling.  Stir constantly.  Remove from the heat and add lemon juice.  Cool.

   Mix macaroni into the dressing and cover and refrigerate over night.  Two hours before serving, add cool whip, mandarin oranges, canned pineapple, marshmallows, and  coconut.  Chill.

   
   

   
   

   
   

   PRETZEL JELLO

   
   

   Preheat oven to 400 degrees.

   
   

   Crust:  Crush 1 cups pretzels and add 1 1/2 Tblsp. sugar and  1/4 cup melted margarine.  Press into 8x8 pan.  Bake for 5 minutes.  Cool.

   
   

   In a large bowl, beat  4 oz. pkg. of cream cheese and 1/2 cup sugar until fluffy.  Mix in 6 oz. carton whipped topping, then fold in drained 8 oz. can crushed pineapple.  Spread mixture onto cooled pretzel crust.

   
   

   Dissolve 3 oz. pkg. raspberry jello in 1 1/2 cups boiling water. Stir in 5 oz. pkg. of frozen raspberries (or rehydrate dried ones) and place gelatin in refrigerator until syrupy, about 30 minutes.  Pour over cream cheese layer.  Refrigerate until set.

   
   

   
   

   SWEET POTATO SOUFFLE

   
   

   
   

   1 Cans of  Yams                                            

   1 eggs                                    

   1/2 tsp. Vanilla

   1/4 cup milk                                                   

   1/2 tsp. Cinnamon                  

   1/2 cup brown sugar

   1/6 cup flour                                                   

    1/2 cube butter                                   

   1/2 cup chopped pecans

   
   

     Mash yams.  Add eggs, vanilla, milk, and cinnamon.  Mix until well blended.  Put in a greased 13 x 9 pan.              Mix sugar and flour, and then cut in butter.  Stir in pecans.  Sprinkle over the yams.  Bake for 30 minutes at 350 degrees.

   
   

   GREEN BEAN CASSAROLE

   
   

   Mix ¾ cup milk, 1 can cream of mushroom soup and 1/8 tsp. pepper.  Add 2-9 oz. cans of green beans.  Add ½ can of canned, dried onion rings.  Bake for 30 minutes at 350 degrees.  The last 10 minutes, sprinkle the rest of the onion rings on top.

   
   

   
   

   
   

   YUMMY POTATOES

   
   

   Use drained canned potatoes and cut up or use frozen hash browns.

   
   

   Mix 1 cans of cream of chicken soup, 1 cup Sour cream, green onions, and 1/2 lb. cheese.  Heat until cheese melts.  Layer ½ potatoes, ½ sauce, and then layer again.  Top with cheese.  Bake at 350 for 30 minutes.

   
   

   
   

   Spinach Supreme

   
   
   
   
   1 10oz. packages frozen chopped spinach
   1 cups cooked rice
   1 cups grated cheddar cheese
   2 eggs, beaten well
   2 Tbsp. margarine, softened

   
   1/3 cup milk
   1/8 cup chopped onion
   1/2 Tblsp. Worcestershire sauce
   1 teaspoons salt
   
   
         Cook spinach according to package directions and drain well; set aside. In a large bowl, combine rice, cheese, beaten eggs, margarine, milk, chopped onion, Worcestershire sauce, salt, and rosemary. Stir in spinach and pour mixtures into a greased casserole dish. Bake at 350 degrees F for 35 minutes.

   
   

   North Pole Broccoli
   

   ½ lb. cooked frozen broccoli                                                  

   ¾ cup mayonnaise

   1 can cream of mushroom soup                                            

   2/3 cup evaporated milk

   1/8 cup dried onions                                                              

   2 eggs

   ½ cup cheese                                                                         

   1 cup crushed Ritz crackers

   ¼ cup melted margarine

   
   

   Preheat oven to 350 degrees.  Combine mayonnaise and soup.  Add evaporated milk and stir until blended.  Mix in onion, eggs, cheese, and broccoli.  Pour into a casserole dish.

   
   

   In a small bowl combine cracker crumbs, and margarine then sprinkle on top of casserole.  Bake 20 to 30 minutes.

   
   

     

   DESSERTS

   ------------------------------------------------------

   
   

   PUMPKIN PIE SQUARES

   
   

   Combine and pour into 8x8 inch pan:  1/2 can canned milk, 2 eggs, 1 tsp. pumpkin spice (or ½ tsp. cinnamon, ¼ tsp ginger), 1/4 tsp. salt, 1/2 cup sugar and a 7 oz. can pumpkin.

   
   

   Sprinkle over pumpkin  mix:  1/4  box yellow cake mix and slice 1/8 cup butter over the cake mix.  Bake at 350 degrees for 30-40 minutes.  Top with whipped cream.

   
   

   
   

   PIE CRUST

   
   

   (This can be used for pecan pie, pudding pie, rehydrated apple pie, or banana pie, coconut cream pie, etc.)

   
   

   Stir together 1 ¼ cup flour and ¼ tsp. salt.  Cut in 1/3 cup shortening until pieces are the size of small peas.  Sprinkle 3-4 Tblsp. water and stir until moistened.  On a lightly floured surface roll out dough to fit in pie pan.  Fold dough in half and place in pie pan.  Cut edges that hang over the edge. 

   
   

   Double this recipe for a double crusted pie

   
   

   For pre-baked pie shell – prick bottom and edges of crust with a fork.  Bake in a 450 degree oven for 10-12 minutes.  Cool.

   
   

   To keep the edges of the pie crust from browning too much, cut out a piece of foil the size of the pie and then cut a circle out of the foil and place it over the pie so that the edges are covered but the middle of the pie is exposed.  Remove the foil the last 10 minutes. 

   
   

     

   APPLE CRISP

   
   

   6 medium apples (rehydrated apples)            

   1 cup flour                  

    ¼ cup water               

   1/3 tsp. salt

   1 Tblsp. lemon juice                                       

   ½ cup butter               

    1 ½ cup sugar           

   1 tsp. cinnamon

   
   

   Slice apples.  Place in 8 x8 inch pan.  Add water and lemon juice.  Mix sugar, cinnamon, flour, and salt.  Work in butter.  Crumble over apples.  Bake at 350 degrees for 50-60 minutes.

   
   

   
   

   CHOCOLATE-CARMEL POPCORN

   
   

   8 cups popped popcorn                      

   3 Tblsp. corn syrup                             

    ½ cup chocolate chips

   ¾ cup packed brown sugar                

    ¼ tsp. baking soda                             

   1/3 cup butter or marg.

   ¼ tsp. vanilla

   
   

   Remove and discard all the unpopped kernels from popped corn.  Set aside.  In a heavy 1 ½ qt. saucepan combine the brown sugar, butter, corn syrup and milk.  Cook and stir over medium heat till the butter is melted and the mixture is boiling.  Cook, without stirring for 5 minutes more.  Remove from heat.  Add the chocolate pieces. Stir till melted.  Stir in the baking soda and vanilla.   Pour the chocolate mix over the popcorn mixture, stir to coat evenly.  Bake, uncovered in a 300 degree oven for 15 minutes; stir once.  Cool to room temp. 

   
   

   
   

   BLACK BOTTOM CUPCAKES

   
   

   Beat together filling:  1 egg, 1/8 tsp. salt, 1/3 cup sugar, 8 oz. cream cheese, and 1 cup chocolate chips.

   
   

   Mix Batter:  1 ½ cup flour, 1 tsp. baking soda, 1 cup sugar, 1 tsp. vanilla, ¼ cup cocoa, and 1 egg.

   
   

   Fill muffin cups 1/3 full with batter.  Top with spoonful of filling.  Bake at 350 for 30-35 minutes.  Makes 2 dozen.

   
   

   
   

   
   

   MINT BROWNIES

   
   

   Melt 1 cup margarine and ½ cup cocoa.  Cool.  Add 2 Tblsp honey, 2 cups sugar, 4 eggs, 2 cups cake flour, ½ Tblsp. baking powder and ½ tsp. salt.  Mix well.

   
   

   Pour batter into a 9 x 13 baking pan and bake at 350 degrees for 25 minutes.

   
   

   Ice with mint frosting: Mix  2 ½ oz. margarine, 12 oz. powdered sugar, dash salt, 2 oz. milk, 1 Tblsp. corn syrup.  Beat until smooth and fluffy.  Add ½ tsp. mint extract and

   1-2 drops green food coloring.

   
   

   
   

   OATMEAL FUDGE BARS

   
   

   1 cup margarine, softened                  

   2 cups brown sugar                            

   2 eggs

   2 tsp. vanilla                                       

   2 ½ cups flour                                    

   1 tsp. baking soda

   ½ tsp. salt                                           

   1 ½ cups oats                                     

    ¼ cup margarine

   14 oz. can sw. cond. milk                  

   12 oz. pkg. choc. chips                       

   2 tsp. vanilla

   
   

   Preheat oven to 350 degrees.  Grease a 13 x 9 pan.  Cream margarine and brown sugar in a large bowl; beat in eggs and 2 tsp. vanilla.  In a separate bowl sift together flour, baking soda, and salt; add to cream mixture.  Stir in oats and set aside.

   
   

   In a heavy saucepan combine sw. cond. milk, chocolate chips, and ¼ cup margarine.  Heat over low heat until melted, stirring occasionally.  Remove from heat and stir in 2 tsp. vanilla.

   
   

   Spread 2/3 of the oat mixture into prepared baking pan and press down.  Spread melted choc. mixture over top.  Drop remaining 1/3 oat mixture on top by small spoonfuls.  Bake 25 minutes until top looks light brown.  Cool and then cut into bars.

   
   

   
   

   GUZZLENUCKLES

   
   

   20 Graham Crackers, crumbled                     

   1 cup chocolate chips                         

   ½ cup nuts

   1 cup coconut                                                 

   1 can sweetened condensed milk

   
   

   Grease a 13x9 pan.  Crumble the graham crackers and cover the bottom of the pan.  Layer the other ingredients on top, ending with the milk.  Bake for 25 minutes in a 350 degrees oven.  Cut when cool.

   
   

    

   HOMEMADE VANILLA PUDDING

   
   
   
   
   4 c. milk
   6 tbsp. cornstarch
   1/2 c. sugar
   1/2 tsp. salt
   1 egg
   1/4 c. butter, melted
   1 tsp. vanilla
   
   
   
   

   Pour 3 1/2 cups of the milk into a saucepan. Warm milk until almost boiling. Mix 1/2 cup milk and cornstarch together. Stir cornstarch mixture into warm milk with a wire whisk. Then add sugar, salt, egg and butter. Cook over medium heat, stirring occasionally until thickened. Stir in vanilla. 
   
   

   
   

   I like to store tapioca as well for a different pudding texture!
   
   

   
   

   CAKE

   
   

   When cake mixes are on sale, I like to stock up on those too!  You should have the basics to make frosting!

   
   

   
   

   QUICK AND EASY BREAD PUDDING

   
   
   
   
   3 eggs
   2 cups milk or skim milk
   1/2 pound light brown sugar
   4 slices wheat or white bread
   2 Tbsps. Butter
   
   
   
   

   Beat eggs lightly. Add milk, sugar, crumbled bread and pour into a 1 quart baking dish. Dot with butter and bake 40-45 minutes until firm and brown at 350 degrees. Serves 6.

   
   

   
   

   
   

   QUICK RICE PUDDING

   
   
   
   
   2 cups cooked rice (1/2 to 2/3 cup uncooked)
   1/2 cup sugar
   1/2 tablespoon butter, melted
   1/2 tsp. nutmeg
   2 eggs, beaten
   2 cups milk
   1 tsp. pure vanilla or 1 tbsp. rum (optional)
   1/2 cup raisins
   
   
   Combine all ingredients well. Place in a greased casserole dish. Put the casserole dish in a shallow pan of hot water and bake for one hour at 325°F.