Taco Casserole

Taco Casserole

Jiffy cornbread mix (unmixed)

creamed style corn

1 egg

1 lb. hamburger

1 onion

taco seasoning

shredded cheese

Mix the cornbread mix, corn, and egg together. Put half of the mixture in the bottom of the pan. Brown hamburger with onion and taco seasoning in a pan. Put the browned meat over the cornbread mixture. Cover with shredded cheese. Cover with the remaining cornbread mixture and bake according to cornbread package directions. 

Shrimp Salad

Shrimp Salad

lettuce, finely chopped
3 green onions
celery, chopped
baby shrimp, rinsed
3-4 boiled eggs, finely chopped
1/2-3/4 c. mayonnaise mixed w/ shrimp juice
pepper to taste

Mix lettuce, onion, celery, shrimp, and egg together. Fold in the mayonnaise w/ shrimp juice. Add pepper to your liking.

Peach Cobbler

Peach Cobbler

butter size of walnut
1/2 c. sugar
1/2 c. milk
2 t. baking powder
pinch of salt
1 c. flour
1 quart peaches

Mix batter and put in buttered pan. Slice 1 quart of peaches on top. Bake at 350 degrees for 1 hour.

Holiday Peppermint Pie

Holiday Peppermint Pie
Yield 12 servings

1 refrigerated pie crust (from 15 oz. package), softened as directed on package
3/4 c. semi-sweet chocolate morsels, divided
1 package (8 oz.) cream cheese, softened
1 container (12 oz.) frozen whipped topping, thawed, divided
1/2 c. milk
1/2 t. peppermint extract
3-4 drops red food coloring (optional)
1 package (3.3 oz.) white chocolate instant pudding and pie filling
6 small candy canes, crushed (about 1/4 c.)

Preheat oven to 425 degrees. Gently unfold crust onto highly floured surface. Roll to an 11 1/2 inch circle. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides of crust. Bake 10-12 minutes or until golden brown. Remove from oven; cool completely. Place chocolate in a small bowl. Microwave, uncovered, on high 1 minute or until chocolate is melted and smooth, stirring after each 20 second interval. Spread half of the chocolate over bottom and halfway up sides of crust; set remaining chocolate aside. In large bowl, whisk cream cheese until smooth. Fill an icing bag with 1 cup of the whipped topping; set aside for garnish. Add remaining whipped topping, milk, peppermint extract, and food coloring to cream cheese; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly. Microwave reserved chocolate until melted; drizzle over pie. Immediately sprinkle with crushed candy canes. Pipe rosettes of whipped topping around edge of pie. Refrigerate  30 minutes.

Cream Pie

Cream Pie

3 T. butter
3/4 c. sugar
1/3 c. (heaping) flour
1/8 t. salt
2 eggs, well beaten
2 c. whole milk, scalded
1/2 t. vanilla

Melt butter in saucepan. Remove from heat. Whisk in sugar, flour, salt, and eggs. Return to heat and slowly whisk in the scalded milk. Stir over medium to medium-high heat until thickened. Remove from heat and add vanilla. Pour into baked pie crust.

Coconut: Stir in 1 c. coconut. Toast 1/3 c. coconut and sprinkle on whipped cream before serving.

Banana: Slice 2 firm bananas. Place some in bottom of pie crust. Pour cooled filling over bananas. Add rest of bananas pushed into filling.

Rocky Road Brownies

Rocky Road Brownies
Makes 2 dozen brownies

1 package (19.5-21 oz.) fudge brownie mix without chocolate chips (9x13 inch pan)
2 large eggs
1/2 cup vegetable oil
1/4 cup water
2 cups miniature marshmallows
1 3/4 cup (10 oz. package) chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease bottom of 9x13 inch baking pan. Prepare brownie mix with eggs, oil, and water according to package directions. Spread into prepared baking pan. Bake according to package directions; do not over bake. Remove from oven. Immediately sprinkle the marshmallows, chocolate chips, and nuts (if desired) over the brownies while still hot out of the oven. Press down lightly. Return to oven for 1-2 minutes or until marshmallows just begin to melt. Cool pan on wire rack for 20-30 minutes. Cut into squares using a knife dipped in hot water.

Turkey Casserole

Turkey Casserole

turkey
1 pint sour cream
1 can cream of mushroom soup
1/2 soup can of milk
1 large package Stove Top Stuffing

Lay meat in bottom of pan. Mix sour cream, soup, and milk until smooth and pour over turkey. Fix stuffing according to stuffing directions and pour on top. Cover with foil. Bake 1 hour at 350 degrees.

Caramel Oatmeal Chewies

Caramel Oatmeal Chewies
Makes about 2 1/2 dozen bars

1 3/4 c. quick or old-fashioned oats
1 3/4 c. all-purpose flour, divided
3/4 c. packed brown sugar
1/2 t. baking soda
1/4 t. salt (optional)
3/4 c. (1 1/2 sticks) butter or margarine, melted
2 c. (12 oz. package) semi-sweet chocolate chips
1 c. chopped nuts
1 c. caramel ice cream topping

Preheat the oven to 350 degrees. Combine oats, 1 1/2 cup flour, sugar, baking soda, and salt in a large bowl. Stir in butter; mix well. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of greased 9x13 baking pan. Bake for 12-15 minutes or until golden brown. Sprinkle with chocolate chips and nuts. Mix caramel topping with remaining flour in a small bowl; drizzle over nuts to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture. Bake for 18-22 minutes or until golden brown. Cool in pan on wire rack; refrigerate until firm.

Play Dough Clay

Play Dough Clay

2 1/2 c. flour
1/2 c. salt
1 T. alum powder
2 c. boiling water
2 T. cooking oil

Mix together flour, salt, and alum powder. Add in the boiling water and cooking oil. Knead and color as desired.

Broccoli Bacon Salad

Broccoli Bacon Salad

Salad:
2 bunches of broccoli (cut into bite size flowerets)
1/4 c. red onion (diced)
1/2 lb. bacon (cut into little pieces and cooked until crispy)
1 c. grated cheese
sunflower seeds

Dressing:
1/4 c. sugar
1/2 c. mayonnaise
2 T. vinegar

Combine above ingredients and put the dressing over. Mix well.

Peachy Salad

Peachy Salad

1 16 oz. cottage cheese
1 small package peach jello
1 quart (32 oz.) peaches
1 8 oz. Cool Whip

Sprinkle jello over cottage cheese and let stand to dissolve. Stir in peaches and Cool Whip and chill before serving.

Hot Fudge Sauce

Hot Fudge Sauce

1 stick of butter
1 c. chocolate chips
1 can evaporated milk
2 1/2 c. powdered sugar
1 t. vanilla

Melt butter with chocolate chips, add milk and stir in powdered sugar. Stir with a whisk until boiling. Boil, stirring constantly for 6-7 minutes. Remove from heat and add vanilla.

Lemon Bundt Cake

Lemon Bundt Cake

Cake:
1 small package instant lemon pudding
1 package lemon or yellow cake mix
4 eggs
2/3 c. oil
3/4 c. water

Glaze:
1 c. powdered sugar
3 T. lemon juice

Mix all ingredients for 10 minutes. Pour into a greased and floured bundt pan. Bake at 350 degrees, for 40 minutes exactly. Turn out immediately after baked and poke all over with a fork. Glaze while the cake is hot. Sprinkle cake with powdered sugar and lemon zest, if desired.

Swedish Meatballs

Swedish Meatballs

Meatballs:
1 egg, lightly beaten
1/4 c. milk
1 T. ketchup
1 t. Worcestershire sauce
3/4 c. quick-cooking oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lbs hamburger
3 T. flour

Cream Sauce:
2 T. butter
2 T. flour
1/4 t. dried thyme
salt and pepper to taste
1 14 oz. can chicken broth
2/3 c. whipping cream
2 T. minced fresh parsley

In a bowl, combine the first nine ingredients. Add hamburger and mix well. Shape into 1 1/2 in. balls. Roll in flour, shaking off excess. Place 1 inch apart on greased baking pans. Bake uncovered at 400 degrees for 10 mins. Turn meatballs; bake 12-15 mins longer or until meat is no longer pink. Meanwhile, melt margarine in a saucepan over medium heat. Stir in flour, thyme, salt, and pepper until smooth. Gradually add broth and cream; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs; transfer to a serving dish. Top with sauce; sprinkle with parsley.

Beef Brisket

Beef Brisket

1 c. water
Lawry's season salt
Beef brisket
1 package dry Lipton onion soup*
*only if you are using the second method of cooking

Put all ingredients in the crock pot and cook for 12 hours on low.

OR

Sprinkle dry Lipton onion soup on the brisket. Wrap the brisket 3x foil, sealed tightly. Cook for 3 hours in the oven at 325 degrees. 

Raspberry-Lemon Trifle

Raspberry-Lemon Trifle
Makes 16 servings

Syrup:
1/2 c. sugar
1/3 c. fresh lemon juice
1/4 c. water

Curd:*
4 large eggs
1 c. sugar
1/3 c. fresh lemon juice
1/2 c. unsalted butter at room temperature
1 T. grated lemon peel
*use 1 1/2x the curd

Fruit and Topping:
4 1/2 pint baskets fresh raspberries**
1/4 c. plus 3 T. sugar
1 16 oz. frozen pound cake, thawed***
2 c. chilled whipping cream
**can use frozen raspberries and 1 package of fresh raspberries for the top
***use 1 1/2 cakes

For syrup: Combine ingredients in a small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low and simmer for 1 minute. Cover and chill.
For curd: Whisk eggs, sugar, and lemon juice in a heavy saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to a small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead).
For fruit and topping: Combine 2 baskets of raspberries and 1/4 c. sugar in a bowl. Mash berries coarsely with a fork. Let stand until juices form, stirring occasionally-- about 30 minutes. Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of a 3-quart trifle bowl with 2/3 c. curd, 1/2 of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover and chill overnight. Beat cream with 3 T. sugar and spread over trifle. Top with remaining raspberries.

Crock Pot "Fried" Chicken

Crock Pot "Fried" Chicken
Serves 6 people

1/2 c. milk
1 egg
1 c. flour
2 t. garlic salt
1 t. paprika
1/4 t. poultry seasoning
1 t. black pepper
6 chicken breasts (with bone and skin)
oil

Mix milk and egg together and dip chicken in it. Mix all dry ingredients and put in brown lunch sack or Ziploc bag. Put chicken in flour mixture and shake until coated well. Brown chicken on both sides in oil. Put chicken in crock pot with no other liquid and cook on high for 3 hours.

Score Cake

Score Cake
Makes 1 cake (9x13)

1 box german chocolate cake mix
1 can sweetened condensed milk
1 12-oz. cool-whip or 1/2 pint whipping cream
1 score candy bar

Prepare cake mix according to directions. Make holes in top of cake with a toothpick or skewer, while cake is warm. Pour sweetened condensed milk over cake. Let cool, then cover with cool whip or whipping cream. Break up candy bar and sprinkle over the top.

Ben and Jerry's Fresh Georgia Peach Ice Cream

Ben and Jerry's Fresh Georgia Peach Ice Cream
Makes 1 generous quart

2 c. fresh, ripe, small peaches, finely chopped
1 1/4 c. sugar
juice of 1/2 lemon
2 large eggs
2 c. heavy or whipping cream
1 c. milk

Combine peaches, 1/2 c. sugar, and lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Remove peaches from fridge, drain juice into another bowl. Return peaches to refrigerator. Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in remaining 3/4 c. sugar, a little at a time. Continue whisking until completely blended, about 1 minute more. Pour in cream and milk, then whisk to blend. Add peach juice and blend. Transfer to ice cream freezer. After ice cream stiffens, add peaches and freeze until ready.

Pound Cake

Pound Cake
Makes 1 cake

2 sticks margarine
2 c. sugar
6 eggs
2 c. flour
1 t. vanilla
1 t. lemon extract

Cream together the margarine and sugar. Beat the eggs into the mixture one at a time. Add remaining ingredients. Bake at 350 degrees for 50 minutes.

Country Fried Chicken

Country Fried Chicken

1/2 c. milk
1 egg
1c. flour
2 t. garlic salt
1 t. paprika
1/4 t. poultry seasoning
1 t. black pepper

Mix together the milk and egg, dip the chicken in the mixture. Mix all the dry ingredients in a paper bag, then put the chicken in the paper bag and shake to coat the chicken. Fry the chicken.

Sweet and Sour Chicken

Sweet and Sour Chicken
Serves 4-6

1/2 cup white sugar
1/4 cup vinegar
1/2 cup chicken broth
3 T. soy sauce
3 T. ketchup
1/2 t. garlic powder
4 pieces chicken
cornstarch (enough to thicken mixture)
garlic powder (enough to sprinkle onto chicken)
cooked rice

Mix all ingredients together in a pan and then add cornstarch a little at a time and cook until thickened. Place chicken into baking pan and sprinkle with garlic powder. Pour sauce over chicken and bake at 350 degrees until chicken is done (about 35-45 minutes). Serve with cooked rice.

Pie Crust

Pie Crust
Makes 1 pie crust (9 in.)

1 c. flour
1/2 t. salt
6 T. shortening
2-3 T. cold water

Mix flour and salt, cut in shortening. Gradually add cold water mixing until flour is moistened. Bake at 475 degrees, 8-10 minutes.

Chicken Cordon Bleu

Chicken Cordon Bleu
Yield: 6-8 servings

4 whole chicken breasts, halved
8 thin slices cooked ham (baked or boiled ham slices may be used)
4 slices Swiss cheese, cut into fingers about 1 1/2 in. long and 1/2 in. thick
salt
pepper
thyme or rosemary
1/4 c. melted butter or margarine
1/2 c. cornflake crumbs

Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about 1/8 in. thickness. On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll in melted butter, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls necessary or fasten edges with toothpicks. Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in a 9x13x2-inch baking dish. Bake, uncovered, in a 400-degree F. oven for about 40 min. or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired.

Cordon Bleu Sauce:
1 can (10 1/2 oz.) cream of chicken soup
1/2 c. sour cream
Juice of 1 lemon (about 1/3 c.)

Blend ingredients and heat. Serve over chicken rolls, if desired. Makes about 2 cups, 8 servings of 1/4 c. each. 

Sloppy Joes

Sloppy Joes
Yield: 15 sandwiches

1/2 cup onion, chopped
1 T. butter
2 lbs. ground beef
7 oz. ketchup
1/2 cup water
1/4 cup celery, chopped
1 T. lemon juice
1 T. brown sugar
1 1/2 t. Worcestershire sauce
1 1/2 t. salt
1 t. vinegar
1/4 t. dry mustard

Sauté onion in butter. Add ground beef; brown lightly. Drain off excess fat. Add remaining ingredients and simmer covered for 30 minutes. Heat mixture slowly in skillet or saucepan until ready to serve.