Glazed Carrots

Glazed Carrots

Ingredients

• 2 (16 ounce) packages fresh baby carrots or cut regular carrots into 1/4 inch medallions
  
• 1/2 cup butter or margarine
• 1/2 cup packed brown sugar
• 2 (1 ounce) packages ranch salad dressing mix (I rarely have this on hand, so I use 2 tbsp of Ranch dressing from the bottle)
  

Directions

1. Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain and set aside.
2. In the same pan, combine butter, brown sugar and salad dressing mix until blended. Add carrots. Cook and stir over medium heat for 5 minutes or until glazed.

Creamy Ham and Potatoes

Does any one else have leftover ham after Christmas every year and wonder what to do with it? I borrowed this recipe from Allrecipes and made several changes. Loved it.

Creamy Ham and Potatoes
original recipe courtesy of Allrecipe
here is my version:

Ingredients

• 5 pounds white potatoes, partially cooked
• 3 tablespoons butter
• 1/4 cup flour
• 1/4 cup chopped onion or a sprinkle of onion powder if you're a Blake
  
• 1/2 cup diced green pepper
  
• 1 pound cooked ham, diced
• 1 1/2 cups chicken broth
  
• 1/4 cup sour cream
  
• 1 cup shredded cheese
• 1/4 tsp Thyme
  
• salt and pepper to taste

Directions

1. Peel potatoes; slice 1/4 in. thick. Spread in 9x13 pan. In saucepan, melt butter and stir in flour until well blended. Add onion, green pepper, ham, broth, sour cream and shredded cheese; cook until thickened. Season with Thyme, salt and pepper, if desired. Pour ham and cheese mixture over potatoes and toss gently. Bake at 350 degrees F for 1 1/2 hours or until potatoes are tender.

Celebration Cookies

Celebration Cookies
Courtesy of Anna Penrod

2 sticks butter
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
1/2 tsp. soda
4 tsp. baking powder
4 1/2 c. flour
1/2 tsp. salt

Cream butter and sugar. Add eggs; beat well. Add sour cream and vanilla. Stir in dry ingredients. Roll on floured surface 1/2 inch thick. Cook on greased cookie sheet at 350 degrees for 14-17 minutes (I actually do 12-14 minutes).

The dough is pretty sticky. I just put flour on the counter and on the rolling pin. Then, the first time I roll a batch of dough out, I normally have some of it stick to the counter, so I have to scrap some of the cookies I "cut" and roll the dough back into a ball. Just a little more flour and it shouldn't stick much after that.

The trick for the frosting? Well, it's called extra milk. NOT MUCH. Just a smidge and the frosting becomes a WEE BIT runny. This keeps the frosting from getting real thick, but I don't like much frosting anyway, so it works for me. (And who cares what other people prefer because the less they like them, the less they eat. The less they eat, the more I get. :))

Creamy Tomato Soup

Creamy Tomato Soup
Courtesy of Jessica Reyna

1 large can diced tomates
1 large can crushed tomatoes
2 chicken bouillon cubes
2 cups water
3/4 cup diced onion
1 1/2 tsp basil (fresh is best, but I often use dried and it still tastes good)
1 clove of garlic (I use 2 cloves)

Dice the onion and saute in 1 tbsp butter. Add garlic at the very end. When onions are translucent, add the other ingredients, mix and simmer.

White sauce:
2 tbsp butter
2 tbsp flour
1/4 tsp pepper
1/2 tsp salt
2 cups milk

Melt butter in a small saucepan and add flour, salt and pepper. Mix well, remove from heat and gradually add in milk. Make sure there are no lumps then return to heat and simmer until the sauce thickens (about 5 minutes). When finished, add to tomato mixture

*I often add an extra can of tomatoes and a cup of heavy cream to thicken up the soup. For creamier soup, use an immersion blender or pour (little by little) into an upright blender to puree ingredients. Messy, but yummy in the end.

Cowboy Beans

Cowboy Beans
Courtesy of Terri Graf

One of my former colleagues made this dish for Bunko last month and it was yummy!
Serve with cornbread or tortillas.

1 lb hamburger
1 large can of Pork and Beans (I used 2 regular cans)
2 cans of garbanzo beans (drain off water)
1 green pepper - chopped
1 Onion - diced
1-2 jalapenos - diced
1 cup BBQ sauce
1/2 cup brown sugar.
1-2 Tbsp oil

Garnish with sour cream and cheese

Saute green peppers and onions, add meat and cook until brown, Mix everything into the crock pot and cook on high for 2-4 hours or low all day long.

DD's Meatloaf

Meatloaf
Courtesy of Carolyn Nielsen

1 1/2 lb. ground beef
1 pkg dry onion soup mix
2 cans tomato sauce
2 eggs
1/2 tsp nutmeg
1/3 cup canned milk
1/2 cup parmesan cheese
1 cup bread crumbs
1 tbl worcestershire sauce
*Next time I'm going to add in a cup of cooked rice too.

Mix all ingredients together and form in a loaf pan. (I stuff green peppers with this too)

Top with:
1/3 cup ketchup
1/2 cup brown sugar
1/4 cup prepared mustard.

Bake uncovered @350 degrees for 1 1/2 hours.

This is the ONLY meatloaf I've ever loved. Before this I wouldn't have touched the stuff. Really.

Mint OreoTruffles

Mint Oreo Truffles
Courtesy of Bakerella

Go here for her directions or you can look at the basic rundown below.

Mint Oreo Truffles

1 pkg. Double Stuf Oreos - Cool Mint Flavor - (1 lb. , 1 oz. pkg.)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
chocolate bark or candy coating*

1. Finely crush the cookies in a food processor or a ziploc bag with a rolling pin.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely.
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4. Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.
5. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
6. Refrigerate and enjoy!

*Personal note*
I thought they were a tad bit too rich and will cut down on the cream cheese next time.

Crockpot BBQ Chicken

Slow Cooker BBQ Chicken
courtesy of allrecipe.com
(with some alterations of my own)

This is by far my favorite BBQ chicken recipe so far. In the past I always just dumped a bottle of BBQ sauce in with the chicken and called it good. But these few extra ingredients make it SO much better. Try it. You'll like it.

Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce


Directions:
1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Here's my variation:

First, I put the chicken in the slow cooker frozen and let it cook for four hours in 2-3 cups of chicken broth. This makes the chicken super tender and juicy.

Then drain the chicken broth, shred the chicken, and add the BBQ sauce mix. Cook for another 2 hours on low.

Last tip - use the good BBQ sauce. If you buy the dollar bottle it just won't taste as good as it could. We like Sweet Baby Rays, Famous Daves, or Bill Johnsons.

Serve on French bread rolls - they hold up better than hamburger buns and taste so much better too.

Mmmm. Can't wait to make this again on Sunday!

Spicy Chicken Spaghetti

Spicy Chicken Spaghetti
Courtesy of Maren Buchanan

Ingredients:

3 chicken breasts

bullion

1/2 package of spaghetti noodles

4 oz. of Velveeta

1 can Rotel tomato's (rotel is a brand name not a type of tomato, if you can't find it, look for a can of mixed diced tomatoes and green chiles)

Directions:
Boil your chicken breasts in water & bullion. I used 3 cubes of bullion... I usually put enough bullion to where it looks & smells like soup. When the chicken is cooked, pull it out, but leave the bullion water boiling. Put in your noodles to cook. Mean while you can cube or shred your chicken. Once the noodles are cooked, save aside 2 cups of broth & dump the rest out.Put the noodles back in the pan & add your cut up Velveeta. Add Rotelle tomatoes, chicken, and start adding the broth slowly to thin out the Velveeta. You might not use all of the 2 cups, or you might want more Velveeta.

Pear Butter

Pear Butter
Courtesy of Nichol Dowell

Ingredients:

4 c. pureed pears
1 1/2 c. brown sugar
1 tsp cinnamon
1/4 tsp allspice (or nutmeg)
pinch of cloves

Directions:

Combine all ingredients. Cook on medium low heat for 4 hours.

It will make your whole house smell wonderful and it is delicious!

Corn Chowder

Corn Chowder
Courtesy of Linda Martinez

Ingredients:

2 slices bacon, diced
1 medium onion chopped (or onion powder)
4 medium potatoes, peeled and diced
3 c. chicken broth
2 c. frozen or fresh corn
3 c. milk
3 Tbls butter
1/4 c. instant potato flakes
salt and pepper to taste

Directions:

Cook bacon slowly in deep pan. Pour off most of fat, but leave some grease for the onion to cook in, about 5 minutes. Add diced potatoes and broth. Cover and cook until potatoes are just tender. Add the corn and milk and cook another 5 minutes. Before serving add butter, salt and pepper. Add potato flakes to thicken if desired. Makes approximately 10 cups.

Praline French Toast

Praline French Toast
Courtesey of allrecipe.com

Ingredients:

3 eggs
1 cup half and half
2 tblsp sugar
1/2 tsp vanilla
1/4 tsp cinnamon or nutmeg (I use a little of both)
8 thick slices of French bread or Texas toast

Ingredients for Praline Syrup:

1/2 cup packed brown sugar
3 tblsp corn syrup
3 tblsp water
3 tblsp chopped pecans, toasted
2 tsp butter

Directions:

In a large bowl, lightly beat eggs. Stir in the cream, sugar, vanilla and cinnamon. Arrange bread in a single layer in two greased 15-in. x 10-in. x 1-in. baking pans. Pour egg mixture over bread. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400 degrees F for 20-25 minutes or until golden brown. Meanwhile, for syrup, combine brown sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes. Stir in pecans and butter; simmer 2 minutes longer. Serve with French toast.

Yummy.

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
Courtesy of Campbell's Kitchen

Ingredients:

1 can cream of chicken soup
1 container sour cream
1 cup salsa
2 tsp chili powder
2 cups chopped cooked chicken (or 2 cans costco shredded chicken)
1 cup shredded Monterey Jack cheese
10 or so fajita size tortillas
1 medium tomato, chopped (optional)
1 green onion, sliced (optional)

Directions:

Mix soup, sour cream, salsa and chili powder in one bowl.

Mix one cup of the above mixture with chicken and cheese.

Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in shallow baking dish. Pour remaining cream mixture over the enchiladas.

Cover with foil and bake at 350 degrees for 30 minutes. Top with tomato and onion.

Spaghetti Pie

Spaghetti Pie
Courtesy of Carolyn Nielsen

Ingredients:

1 lb. spaghetti
1 cube margarine
3 eggs
2/3 c. parmesan cheese
2 c. Ricotta OR cottage cheese
1 can spaghetti sauce
1 1/2 lb. ground beef or turkey
1 c. mozarella cheese
dehydrated onions (optional)

Directions:

Cook spaghetti. When done, drain well and put back into pot. Stir in margarine, eggs and parmesan cheese. Form a "crust" using the spaghetti in 2 pie pans. Deep pans work the best.

Into each pan, spread 1 cup of Ricotta or cottage cheese. Set aside.

Brown 1 1/2 lb. hamburger. Season with dehydrated onions and salt if desired. Drain. Stir in 1 can of spaghetti sauce. Divide into pie pans. Top each pie with shredded mozarella cheese. Cover the edges of the pans with foil to avoid overcooking crust.

Bake at 350 degrees for 30 minutes.

Lemon Meringue Pie

Grandma's Lemon Meringue Pie
Courtesy of allrecipe.com

INGREDIENTS

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

1. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
2. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
3. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Black Bean Burritos

Black Bean Burritos
Courtesy of allrecipe.com with my own variations

1 small onion, chopped (I use onion powder to pacify Mr. Blake)
1/2 red pepper, diced
1 tsp minced garlic
1 can black beans, drained and rinsed
1/2 can Rotel tomatoes
2 Tbls fresh cilantro
4 oz cream cheese
1 cup cooked long grain rice

Heat oil in skillet over medium heat. Cook onion, red pepper, garlic and Rotel tomatoes for 2 minutes. Add black beans, cook while stirring for another 2-3 minutes. Add cilantro, cream cheese (cubed). Once cheese has melted, add in cooked rice to warm through. Serve in warm tortillas. Garnish with shredded cheese and sour cream, etc if desired.

Peanut Butter Cookies

Peanut Butter Cookies
Courtesy of Periann Steele

1 c. shortening
1 c. peanut butter
1 c. white sugar
1 c. brown sugar
1 tsp baking powder
2 eggs
2-1/2 c. flour

1-1/2 tsp soda
1/2 tsp salt

Cream shortening and peanut butter. Add sugars and cream well. Add beaten eggs. Sift dry ingredients together and add to creamed mixture. (I don't sift.) Form into balls the size of a walnut. (I use my smallest cookie scooper) Press down with a fork. Bake at 325 degrees for 10-12 minutes.

Sweet and Sour Chicken

Sweet and Sour Chicken
Courtesy of Jennifer Anderson

Ingredients:

4 boneless, skinless chicken breasts
garlic salt
black pepper
1 beaten egg
flour

Sauce: ***I double this part to make the chicken extra saucy***
3/4 cups sugar
1/2 cup vinegar
1/2 cup chicken stock (I mix one cube of chicken bullion with 1/2 cup hot water)
3-1/2 Tbsp catsup
1 Tbsp soy sauce

Directions:

Cut chicken into bite sized pieces. Place on plate and sprinkle with garlic salt and pepper. Cover with plastic wrap and place in the fridge for at least an hour. Dip chicken pieces in egg, then coat with flour. Brown chicken in hot oil (no need to deep fry). Place browned chicken in baking dish. Preheat oven to 325 degrees.

In a saucepan, mix sugar, vinegar, chicken stock, catsup, and soy sauce. Heat. Pour sauce over chicken in baking dish. Bake, uncovered, for 1 hour. Stir chicken pieces around once or twice during baking. Makes 4-6 servings.

Rocky Road Fudge Brownies

Rocky Road Fudge Brownies

Courtesy of Cecily Sorenson

Ingredients:

1 pkg brownie mix (9x13 pan size)
1 cup chopped pecans
3 cups miniature marshmallows
2 (1 oz) squares unsweetened chocolate
1/3 cup milk
1/2 cup butter
1 (16 oz) pkg powdered sugar
1/2 tsp vanilla

Directions:

Prepare brownie mix as direction on box; add pecans and bake accordingly. When finished, remove from oven and immediately sprinkle miniature marshmallows over brownies. Combine chocolate squares, milk, and butter; cook over low heat until melted. Add powdered sugar and vanilla and beat on low speed until smooth. Spread fudge sauce over brownies.

Banana Bread

Banana Bread
Courtesy of Allison Day

Ingredients:

1 stick of butter, room temperature
1 cup sugar
2 eggs
1-1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup mashed ripe banana
1/2 cup sour cream or plain yogurt
1 tsp vanilla
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. Grease one standard loaf pan. Cream butter and sugar, then add eggs, beating well. Sift dry ingredients together and combine with butter mixture. Add bananas, sour cream, and vanilla. Stir in nuts and pour into pan. Bake 1 hour.

Same recipe can make 3 mini loafs.

Honey Whole Wheat Bread

Honey Whole Wheat Bread

Courtesy of Nichol Dowell

First:
Add 2 tablespoons of yeast to 5 cups warm water, sprinkle a little sugar in it and wait for it to foam.

Meanwhile:
Combine 3/4 cup oil
3/4 cup honey
2 tablespoons salt

Then:
Once yeast has activated, add in honey mixture. Slowly add in 13 cups of flour. (I use 11 cups of wheat flour, 2 cups white flour.)

Next:
Let dough rise for one hour in the mixing bowl. (Cover with a towel)
Once risen, separate dough into four loafs. Let rise another 30-40 minutes. (Covered again.)
Bake 35-38 minutes at 350 degrees.

Chicken Noodle Soup

Chicken Soup by Grandma Nette

Courtesy of Maren Buchanan

Ingredients:

3 chicken breasts

chicken broth (or granules & water)

4 long carrots (more than a cup)

4 stalks of celery

1/2 small onion diced (or a dash of onion powder)

1 pkg. frozen Reams noodles

Directions:

Cover the chicken (frozen or not) in hot water (so the granules can dissolve) and add enough granules so it tastes like broth (or wait til you add your veggies and just make sure there is enough so it tastes right. Let you chicken boil for 15 minutes. Add your sliced carrots, onion, and celery. Make sure you have a good amount of water (you might need to add a little more so it looks like soup & not veggie stew) then add you noodles and boil for 20 minutes.