Sour Cream Corn Bread

Ingredients:

1 cup self rising flour

1 cup yellow cornmeal
2 tbsp. sugar
½ tsp. salt
1 egg beaten
1 cup sour cream
1/3 cup milk
2 tbsp. butter or margarine, melted
1 tsp. dried minced onions

Directions:

Combine all DRY ingredients in a bowl; mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8 inch square baking pan. Bake at 400 degrees for 20-25 minutes

Broccoli Casserole

Ingredients:

2 (10 ounce) packages frozen broccoli, cooked and drained

1 cup mayonnaise

1 cup grated sharp cheddar cheese

1 can condensed cream of mushroom soup

2 eggs, lightly beaten

2 cups crushed crackers

2 tbsp. butter, melted

Directions:

　

Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with cooking spray.

In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with spoon. Place the mixture in the baking dish. Top with the crushed crackers and pour melted butter evenly over the crackers.

Bake for 35 minutes or until set and browned.

Crock Pot Taco Soup

Ingredients:

1 pound ground beef

1 onion, chopped

1 (16 ounce) can chili beans, with liquid

1 (15 ounce) can kidney beans with liquid

1 (15 ounce) can whole kernel corn, with liquid

1 (8 ounce) can tomato sauce

2 cups water

2 (14.5 ounce) cans peeled and diced tomatoes

1 (4 ounce) can diced green chile peppers

1 (1.25 ounce) package taco seasoning mix

Directions:

1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.               
 
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Corn, Cucumber & Tomato Toss Up

Ingredients:

1/4 cup olive oil

2 -3 tablespoons red wine vinegar

1/2 teaspoon sugar

1/2 teaspoon salt (or more to taste)

1/2 teaspoon pepper

2 tablespoons chopped cilantro

2 cups fresh corn , cooked and cooled

3 large tomatoes , seeded and diced

2 medium cucumbers , seeded and diced

1/2 cup diced red onion (optional)

Directions:

For dressing: In a small bowl, whisk together olive oil, red wine vinegar, sugar, salt, pepper and cilantro. Set aside.

For salad: In a large bowl, combine corn, tomatoes and cucumber (and optional red onion).

Pour dressing over salad and toss to coat.

 

Chop Salad

Ingredients:

1 romaine lettuce heart
4 to 6 slices thick-cut bacon, cooked until crisp, cooled, and chopped
1/2 pint grape tomatoes, halved
2 carrots, peeled and thinly sliced
1 yellow bell pepper, chopped
1 English cucumber, halved lengthwise and thinly sliced
1/2 cup chopped walnuts
Coarse salt and freshly ground pepper to taste
Salad Dressing (I suggest Ranch or Blue Cheese)

Directions:

Chop the lettuce heart into 1- to 2-inch pieces. Combine it with the bacon, other vegetables, and nuts in a large bowl and toss the mixture well.

Keep the salad chilled until serving time. Then toss it again with enough dressing to lightly coat the vegetables, and season it with salt and pepper. Serves 6.

Banana Pudding

Ingredients:

3 1/2 tbsp. flour
1 1/3 cups. sugar
1 tsp. vanilla extract
1 cups. lemon juice
Dash of salt
Milk or Half & Half
Six eggs
Six to eight bananas
1 box of Vanilla Wafers

Directions:

 Mix dry ingredients together in non-stick pan. Separate egg whites from egg yolks. Beat six egg yolks with three cups of milk or Half & Half. Add to dry ingredients in pan, mixing slowly.

Cook over medium heat, stirring frequently. Add 1 teaspoon of vanilla extract while cooking. Stir until somewhat thick.

Take bananas and vanilla wafers and layer in bowl. Sprinkle each layer of bananas with a fresh lemon.

Use egg whites to make meringue. Beat on high until fluffy. Add about five to six teaspoons of sugar and a little cream of Tartar. Place in preheated oven on 400 degrees. Cook until brown.

Buttermilk Pie

Ingredients

 1 stick of butter
2 c. of sugar
2 tbsp. flour
4 eggs
1 tsp. vanilla
2/3 c. buttermilk
2 ready-made pie crusts

Directions


 Cream margarine sugar and flour together in a large bowl, then add eggs, vanilla and buttermilk. Beat well and place in frozen pie shells. Bake at 350 degrees for 45 minutes or until knife comes out clean. Makes two pies.

Cream Cheese Brownies

Ingredients:

20 to 23 oz. pkg. brownie mix
8 oz. pkg. cream cheese, softened
1/3 c. sugar
1 egg
1/2 tsp. vanilla

Directions:

Prepare brownie mix as directed on package. Combine cream cheese and sugar, mixing until well blended. Blend in egg and vanilla. Spread brownie batter onto bottom of greased 13 x 9 inch baking pan, reserving 1/2 cup batter. Cover with cream cheese mixture. Spoon on reserved batter. Cut through batter with knife several times for marble effect. Bake at 350 degrees for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool. Cut into squares.

Parmesan Crusted Chicken

Ingredients:


• 1/2 cup Hellmann's Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs

Directions:


1.Preheat oven to 425°.
2.Combine Hellmann's Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3.Bake 20 minutes or until chicken is thoroughly cooked.

Pasta e Fagioli

Ingredients:
(makes 6 servings)

2 slices bacon
1 cup frozen chopped vegetable blend for seasoning
1 can (24 oz) Hunt's Garlic & Herb Pasta Sauce
2 cups water
1 can (16 oz) red kidney beans, drained and rinsed
1/2 cup dry large elbow macaroni, uncooked
3 tbsp. grated parmesan cheese

Directions:

Cook bacon in saucepan 5 minutes or until crisp.  Remove bacon, leaving drippings in pan.
Add vegetables to pan, cook and stir 2 minutes or until tender.  Add pasta sauce, water, beans and macaroni.  Bring to boil, reduce heat and simmer 10 minutes or until macaroni is tender.
Stir crumbled bacon into soup.  top each sreving with cheese.

Hot Brown Casserole

Ingredients:

1 cup butter

3/4 cup flour

2 eggs, beaten

6 cups milk

1 cup grated parmesan cheese

1/4 cup heavy whipping cream

16 slices white bread

16 slices cooked turkey (roast)

paprika

1 lb bacon (to make 1 cup bacon bits)

1 cup tomato , seeded & diced

1/4 cup chopped fresh parsley

salt and pepper

Directions:

1. Melt the butter in a large saucepan.
2. Add flour stirring to make a roux; cook 2 to 3 minutes.
3. Thoroughly beat eggs; beat into milk.
4. While stirring, very slowly add milk mixture to butter mixture.
5. Stir in parmesan cheese.
6. Cook until mixture thickens, but do not boil.  This will take 30 to 45 minutes.
7. Mixture should heavily coat the back side of a large spoon.
8. Remove from heat.
9. Fold in whipping cream and add salt and pepper to taste.
10. Trim crust from bread edges.
11. Toast 10 slices in a regular toaster or place in pan under broiler till golden. Do both sides.
12. Reserve remaining bread slices.
13. Line the bottom of a 9x13x2-inch casserole with 6 slices of toast.
14. Place the remaining 4 slices of toast in a 8x8x2-inch pan. (If you can place all in one pan then do so.).
15. Top with slices of turkey.
16. Cover with sauce, dividing the sauce between the two casseroles.
17. Spread all of the sauce over the turkey.
18. Sprinkle with remaining parmesan cheese and paprikPlace in a pre-heated 350 degree oven for 15 minutes or till golden brown.
19. While casserole is baking, fry bacon till crisp; drain on paper towels.
20. When cooled, break into bits.
21. Toast remaining slices of bread.
22. Cut in on a diagonal.
23. When casserole is done, place toasted bread around outer edge, point side up.
24. Garnish top of casserole with bacon bits and diced tomatoes.
25. Sprinkle with chopped parsley.
26. Serve while hot.

Cabbage Roll Casserole

Ingredients:

2 lbs ground beef
1 cup chopped onion
1 can (29 oz) tomato sauce
3.5 lbs Cabbage, chopped
1 cup uncooked white rice
1 tsp salt
2 cans of beef broth (14 0z)

Directions:

Preheat oven to 350 degrees F. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add the drained meat into the mixing bowl and mix all together. Pour mixture into a 9×13 baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for one hour. Stir, replace cover and bake for another 30 minutes.

Beef Burgandy

Ingredients:

2 lbs. sirloin steak (cut beef into 1-inch cubes)

8 oz. fresh or frozen mushrooms (small portabella mushrooms turn up the flavor even more)

1 medium red onion (quartered or diced)

2 garlic cloves (minced)

1/2 cup butter

1/4 cup flour

1/4 tsp sea salt

1/4 tsp black pepper (coarse ground)

1/4 tsp crushed thyme

1/8 cup fresh parsley

1 cup red Burgundy wine (Pinot Noir)

2 cups beef broth

Directions:

Combine flour, salt, pepper 1 minced garlic clove in a plastic tupperware or ziploc container. Add in cubed beef and seal container. Shake to coat the beef thoroughly with flour mixture. Melt 1/4 cup of butter in large cast iron skillet, add mushroom and onion and saute until soft. Set sauteed mushroom and onions aside. Melt the remaining 1/4 cup of the butter, add the second minced garlic clove and the coated beef cubes. Brown coated beef on medium heat.

.

Once beef has browned, slowly add the red Burgundy wine and beef broth. Bring mixture to a boil, then turn heat down and add the mushroom and onions back to the skillet. Allow to simmer for another 10 minutes or so. Add thyme and bay leaf. You want to see the liquid reduced by about 1/3 and the sauce to thicken. Keep stirring and scraping the skillet during the simmer phase. You may add a little extra flour if needed to thicken the Burgundy sauce. Towards the end of the simmer phase add the finely chopped fresh parsley for a little added flavor. Add the optional bacon crumbles and pearled onions. Serve with roasted or mashed potatoes (red or yukon are best bets) or over well-buttered egg noodles

German Potato Salad

Ingredients

• 8 slices bacon
• 3 tablespoons flour
• 4 teaspoons chopped onion
• 2/3 cup vinegar
• 2/3 cup water
• 1/2 cup sugar
• 4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon powdered dry mustard
• 1/2 teaspoon crumbled whole rosemary leaves
• 2 quarts cooked sliced potatoes (sliced about 1/4 inch thick)
• 1/2 cup chopped fresh parsley

Directions

Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.

Basil Chicken Pasta

Ingredients

1 (8 ounce) package angel hair pasta

2 teaspoons olive oil

1/2 cup finely chopped onion

1 clove garlic, chopped

2 1/2 cups chopped tomatoes

2 cups boneless chicken breast halves, cooked and cubed

1/4 cup chopped fresh basil

1/2 teaspoon salt

1/4 cup Parmesan cheese

Directions

1. In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.               
 
2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, and salt. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
3. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

Quick 'n EZ Sloppy Joe

Ingredients

1 lb ground beef
1 cup mild chunky salsa
1 can (16 oz) tomato sauce
1 tsp. salt
1/8 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder

Directions

Brown ground beef in skillet, then drain off.
Add tomato sauce, salsa, salt, pepper, onion powder 7 garlic powder
Simmer additional 15 minutes on low heat stirring often to keep from burning and sticking.
Remove from heat and serve on your favorite bun

Orange Glazed Ham

Ingredients

1 (6- to 7-lb.) fully cooked, bone-in ham
30 to 32 whole cloves 1
1 can orange flavored soft drink
1 1/4 cups orange marmalade
1/2 cup firmly packed light brown sugar
1/4 cup Dijon mustard

Directions:
Remove skin from ham, and trim fat to 1/4-inch thickness.
Make 1/4-inch-deep cuts in a diamond pattern, and insert cloves at 1-inch intervals.
Place ham in an aluminum foil-lined 13- x 9-inch pan.
Stir together soft drink and next 3 ingredients until smooth. Pour mixture evenly over ham.
Bake at 350° on lower oven rack 2 hours and 30 minutes, basting with pan juices every 20 minutes.
Remove ham; let stand 15 minutes before serving.
Garnish, if desired.

　

Some of the Garnishes that I like to use: apple slices, orange slices, orange rind

Au Gratin Potatoes

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion

　

In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk.

Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.

Add potatoes and onion. Transfer to a greased 2-qt. baking dish.

Cover and bake at 350° for 1 hour. Uncover; bake 30-40 minutes longer or until the potatoes are tender.

Rich 'n Creamy Swiss Cheese Spread

Ingredients

2 cups shredded swiss cheese

3/4 cup mayonnaise , not salad dressing

1/4 cup milk or 1/4 cup half-and-half cream

1 teaspoon lemon juice

1/4 cup finely diced red onion

Directions

-  Combine all ingredients
-  Mix gently
-  Refrigerate 2 hours before serving
-  Serve with wheat cracker (or your favorite cracker)

Chicken 'n French Fry Casserole

Ingredients

6 chicken tenderloin strips

2 tablespoons butter

1 (10 1/2 ounce) can cream of mushroom soup

10 ounces shredded cheddar cheese

1/2 cup milk

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

1 (26 ounce) bag frozen crinkle cut french fries

Directions

1   Chop chicken breasts up into bite sized pieces and brown a a large skillet with the butter.

2  Preheat oven to 350 degrees F.

3  In a large casserole dish, combine french fries, cream of mushroom soup, milk, onion powder, garlic powder, and about half the cheese.

4  Stir in browned chicken.

5  Top with remaining cheese, then sprinkle with paprika.

6  Bake uncovered for 1-1/2 hours, until fries are completely soft.