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.