Beef Stroganoff

1 pound ground beef

8 oz sour cream

2 TBSP flour

2 tsp beef bouillon granules

2 cups sliced mushrooms

1/2 cup chopped onion

1 clove garlic, minced

2 TBSP butter

*egg noodles or mashed potatoes

1) Mix sour cream and flour. Stir in bouillon, 1/2 cup water, and 1/4 tsp. pepper. Set aside.

2) In skillet, cook meat, then stir in mushrooms, onion, garlic, and butter until cooked and soft.

3) Stir in sour cream mixture. Cook and stir frequently on medium-low heat until thickened and bubbly.

4) Serve over egg noodles or mashed potatoes.

Cheesecake Pie

8 oz. cream cheese

1/3 cup lemon juice

1 can sweetened condensed milk

1 tsp. vanilla

*graham cracker crust

*berry pie filling (cherry or blueberry are our favorites)

1) Whip all ingredients

2) Pour into a graham cracker pie crust

3) Pour pie filling over top

4) Chill until served

Frog Eye Salad

1 cup sugar

2 TBSP flour

2 1/2 tsp salt

1 3/4 cups pineapple juice, drained from cans

2 eggs, beaten

1 TBSP lemon juice

16 oz. acini di pepe

20 oz. crushed pineapple

2 cans pineapple chunks

3 cans (11 oz.) mandarin oranges

16 oz. cool whip

1) In a medium sized pot, combine sugar, flour, and 1/2 tsp. salt.

2) Strain pineapple juice from from fruit. Measure and add to pot, gradually. Then add eggs.

3) Cook until mixture is thick (medium heat), stirring frequently.

4) Add lemon juice, stir, and cool.

5) Cook acini di pepe with remaining 2 tsp. salt. Drain, then rinse thoroughly with cold water. Drain again.

6)Combine egg mixture and acini di pepe. Refrigerate overnight. The pasta will absorb the egg mixture.

7) In a LARGE bowl, add drained fruit and cool whip to the pasta mixture. Mix well!

8) Garnish with a few of the mandarin oranges. Refrigerate until ready to serve.

Mom's Stuffed Mushrooms

1 pound stuffing mushrooms

1/2 cup Italian seasoned bread crumbs

1/4 cup romano cheese

garlic powder

1/4 tsp salt

1/8 tsp pepper

olive oil

1) Clean mushrooms, and carefully remove the stems. Place stems in food processor bowl. Pat mushrooms dry.

2) Add the bread crumbs, romano cheese, garlic powder, salt, and pepper to the stems. Food process until everything is finely combined.

3) Arrange mushrooms in baking dish. Fill each mushroom with stem mixture, pushing it in so it's "packed" in.

4) Drizzle olive oil over each stuffed mushroom.

5) Bake at 350 degrees for 15-25 minutes (baking time depends on size of mushrooms). You want the mushrooms to be dark in color and really soft.

Mom's Spanish Rice

**To make this a meal, add about one pound of cooked ground beef to rice after the rice is finished cooking.**

1/4 cup butter

1 medium onion, chopped

2 cups rice

1/2 tsp salt

1/2 tsp cumin

1/2 cup tomato sauce

4 cups water

1) Melt butter in large saucepan. Add onion and saute until translucent.

2) Add rice and stir for 2 minutes.

3) Add salt, cumin, and sauce and stir well.

4) Add 4 cups of water, stir, and cover with lid. Turn heat down to medium.

5) Allow to cook for 15-20 minutes, until the water is mostly gone. Turn off heat, and let the rice stand for 5 minutes. Stir again.

Ranch Taco Chicken Salad

1 pound boneless skinless chicken breast, cut into strips

1 TBSP oil

1 TBSP chili powder

16 oz. lettuce, sliced into strips

8 oz. salsa

8 oz. ranch salad dressing

1 cup shredded cheddar cheese

crushed bakes tortilla chips

1) Cook chicken, oil, and chili powder until chicken is cooked through.

2) Toss everything together except chips. Mix well.

3) Top with chips, or use chips to dip.

Grandma Edie's Cole Slaw

1 bag prepared cole slaw mix

1/2 cup sugar

1/3 cup apple cider vinegar

2/3 cup mayo

1) Mix sugar, vinegar, and mayo until blended. Pour over cole slaw mix in a bowl and mix well.

2) Let it sit, covered, in the fridge for at least 2 hours before serving. Stir before serving.

Chimichangas

1 pound ground beef
1 garlic clove, minced
1 small-medium sized onion, chopped
4 TBSP flour
-cook these 4 ingredients together until beef is no longer pink, and the onion is soft. Drain, and return to frying pan.

1/2 can corn
7 oz. cooked tomatoes
1 TBSP chili powder
-add to meat mixture, and heat until thick.

shredded cheddar cheese

1) Empty meat mixture into the middle of 6 warmed flour tortillas; put grated Monterrey Jack cheese or Cheddar cheese on top of filling.
2) Fold up all four sides of the tortilla. Spray both sides of tortilla with cooking spray. Place on baking sheet with the folded side down.
3) Bake first side for 5 minutes at 500 degrees.
4) Turn the chimichangas over, and bake the second side for 3 minutes at 500 degrees.

Pasta with Pesto Sauce

**This recipe is from my Muddah**

1 pound linguine
2 cups fresh basil leaves, torn with NO stems
3 TBSP pine nuts
1 clove garlic, minced
1/2 tsp salt
dash of pepper
3/4 cup romano cheese (parmesan or asiago cheeses also work)
1/3 cup olive oil
1/3 cup water

1) Boil linguine until al dente
2) Put all other ingredients into a blend. Blend well.
3) Pour pesto sauce over linguine and serve hot.

Potato Hash Breakfast

24 oz hash browns (shredded or cubed)
3 cups grated cheddar cheese (monterrey jack is great, too)
2-3 cup diced ham OR diced breakfast sausage
3/4 cup evaporated milk
6 eggs, beaten
1/4 tsp salt

1) Grease 9x13 pan. Place frozen hash browns in pan and bake at 425 degrees for 25 minutes, or until potatoes begin to crisp. Remove from oven.
2) Pour cheese on top of the potatoes, and then the ham or sausage on top of the cheese. Beat the eggs, milk, and salt together, then pour over cheese and meat.
3) Bake at 350 degrees for 30-35 minutes, or until a knife inserted comes out clean.

Sweet Potato Casserole

4-6 cups mashed sweet potatoes (boil in water until soft, then mash)
3/4 cup white sugar
2 beaten eggs
1/3 cup butter
1 tsp vanilla
1/2 cup coconut (optional)

Topping
1 cup brown sugar
1/3 cup butter
1 cup chopped pecans
1/3 cup flour

1) Mix the first 6 ingredients well.
2) Pour into a greased 9x13 pan.
3) Mix together topping ingredients. Sprinkle over top of the sweet potato mixture.
4) Bake at 325 degrees for 40 minutes.

Overnight Caramel French Toast

1 loaf French Bread
1/2 cup butter
1 cup brown sugar
3 TBSP corn syrup
6 eggs
1 1/2 cups milk
1 TBSP vanilla
cinnamon

1) Melt butter, brown sugar, and corn syrup over medium heat, stirring constantly.
2) Bring to a boil, then pour into 9x13 pan. Slice bread into 1 inch thick pieces, and lay over caramel mixture.
3) Mix eggs, milk, and vanilla, and pout over bread.
4) Sprinkle the top with cinnamon and cover with plastic wrap. Refrigerate over night.
5) Uncover, and bake at 350 degrees for 45 minutes.

BLT Dip

16 oz. Sour Cream (regular or light)
16 oz. mayo
15-20 grape tomatoes or cherry tomatoes
1 cup cooked crisp bacon, broken into small pieces

1) Cut each tomato in half, and remove the seeds using a paring knife and running water. You don't have to be exact with this, just get out as many of the seeds as you can.
2) Dice the seeded tomatoes into small pieces (I cut each half into 4 or 6 pieces).
3) Mix all 4 ingredients together well, and refrigerate for at least 2 hours, up to 24 hours. The longer it sits in the fridge, the better mixed the flavors become.
4) Serve with crackers. We love using the Club Cracker minis.

Cupcake Cream Filling

1/2 cup sugar

1/3 cup milk

2/3 cup shortening

1/4 tsp salt

1 TBSP water

1 tsp vanilla

3/4 cup powdered sugar

1) Beat all of the ingredients, EXCEPT for the powdered sugar, for 5-7 minutes on medium speed, until it is light and fluffy.

2) Add in the powdered sugar and beat for 3 more minutes.

3) Put filling into a piping bag or plastic bag with a tiny hole cut out of one corner.

4) Push the tip of bag into the middle of each cupcake, squeeze out filling until each cupcake is filled (it will feel like the filling is pushing your bag out of the cupcake).

5) Frost cupcakes to hide the filling hole.

Mom's Clam Sauce

7 oz. minced clams

1/4 cup Olive oil

1/4 cup butter

3 cloves minced garlic (3/4 tsp garlic powder)

2 TSBP chopped parsley

1/2 tsp salt

linguine noodles, cooked

1) Drain clams, but keep all the juice; set the juice aside.

2) Heat oil and butter.

3) Add garlic and saute for 3-4 minutes; remove from heat

4) Stir in clam liquids, parsley, and salt. Bring to a boil, stirring periodically.

5) Reduce heat, and simmer uncovered for 10 minutes.

6) Add clams and simmer for 3 minutes.

7) Pour over cooked linguine and combine.

**Delicious with grated parmesan, romano, or asiago cheese

Potato Hash

My family had this dish with most holiday dinners.

2 lb. bag frozen hash browns (cubes or shredded)

2 cans cream of chicken soup

2 cups sour cream

1/2 cup chopped onion

1 tsp salt

1/2 tsp pepper

Topping:

10 oz. shredded cheddar cheese

1/4 cup melted butter

1 cup crushed corn flakes

1) Combine all ingredients EXCEPT the topping ingredients. Mix well.

2) Spread potato mixture in a greased 9x13 inch pan.

3) Spread cheddar cheese over top of the potato mixture. Melt butter, and combine with the corn flakes while chopping corn flakes into smaller pieces.

4) Sprinkle on top of the cheese.

5) Bake at 375 for 45 minutes- 1 hour.

Moist Chocolate Cake

1 box chocolate cake mix

1 tsp cinnamon (optional)

1 cup mayo (not salad dressing or miracle whip)

1 cup water

3 eggs

1) Preheat oven to 350. Spray and flour 2 nine inch round pans.

2) Combine cake mix and cinnamon. Add mayo, water, and eggs. Mix on low for 30 seconds or until combined.

3)Pour evenly between two pans.

4) Bake 30-35 minutes. Cool IN pans on wire racks for 10 minutes. Remove and cool completely before frosting.

**I've made this cake with a number of different frostings, and all of them taste great!**

Streusel Cake

1 1/2 cup flour

3/4 cup sugar

2 tsp baking powder

3/4 tsp salt

1/4 cup shortening

3/4 cup milk

1 egg

Topping:

1/2 cup brown sugar

2 tsp cinnamon

1/2 cup finely chopped pecans

2 TBSP melted butter

1) Preheat oven to 375. Grease 8x8 pan

2) Blend all ingredients and spread half the batter in pan.

3) Sprinkle half of the topping mix over batter already in pan.

4) Top with remaining batter, then sprinkle remaining topping mix on top of batter.

5) Bake 25-30 minutes

Chocolate Cherry Cake

*This recipe is from Grandma Edie*

1 Chocolate Cake Mix

1 20 oz. can Cherry Pie Filling

2 eggs

Frosting:

1/3 cup milk

1/3 cup butter

1 cup white sugar

1 cup semi-sweet chocolate chips

1) Mix the ingredients together well.

2) Bake in a greased 9x13 inch pan.

3) Bake at 350 for about 30 minutes.

When the cake has 10 minutes left:

1) Boil the milk, butter, and sugar until the sugar dissolves, stirring consistently

2) After sugar has dissolved, turn off the heat and add in chocolate chips. Stir until the chocolate chips are completely melted.

3) SPread over warm cake and let them both cool.

**The frosting starts to stiffen as it cools. You don't want to start making it TOO early on while the cake is baking.**

JELLO Dessert

1 small box JELLO, any flavor (strawberry is our favorite)

1 small box Vanilla Cook&Serve pudding

1 small box Cook&Serve Tapioca pudding

8 oz. cool whip

-Bring 3 cups water to a boil

-Add pkg of JELLO and stir until it is dissolved.

-Add pkgs of vanilla and Tapioca pudding. Stir until it comes to a boil.

-Pour into a large bowl, and refrigerate until completely cool.

-After it had cooled completely, fold in 8 oz. tub of cool whip.

-Refrigerate for one hour before serving.

Orange Frosted Cranberry Cookies--bettycrocker.com

Cookies

1	cup granulated sugar
1/2	cup packed brown sugar
1	cup butter or margarine, softened
1	teaspoon grated orange peel
2	tablespoons orange juice
1	egg
2 1/2	cups Gold Medal® all-purpose flour
1/2	teaspoon baking soda
1/2	teaspoon salt
2	cups dried cranberries

Glaze

1 1/2	cups powdered sugar
1/2	teaspoon grated orange peel
3	to 4 tablespoons orange juice (depending on how thick you want your glaze) -Heat oven to 375°F. Spray cookie sheet with cooking spray. -In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries. -Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. -Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. -Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. -In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.

Mindy's Cornbread Extraordinaire

1 cup fine cornmeal

2 cups flour

½ cup sugar

2 tbsp baking powder

1 tsp salt

3 tbsp vanilla Instant pudding mix

4 eggs, well beaten

¾ cup oil

2 cups milk

1/2-3/4 cup of corn

-Mix together dry ingredients, and then mix in eggs, oil, and milk. Mix just until combined. Mix in corn.

-Put in a greased 9x13 pan and bake at 425 degrees for 25-30 minutes.

Mindy's Zucchini Bread

3 eggs
1 c vegetable oil

2 c sugar

2 c grated zucchini

2 tsp vanilla

2 ½ c flour

1 tsp baking soda

½ tsp baking powder

1 tsp salt

1 tsp cinnamon

-Beat eggs; add oil, sugar, zucchini and vanilla.

-Sift in flour, baking soda, baking powder, salt, and cinnamon.

-Pour into 2 sprayed and floured loaf pans. Bake for 1 hour at 325.

Chicken Tortilla Casserole

*From my dear friend, Pindy Mitts

3-4 cups cooked chicken, cut into small pieces (I use chicken leftover from a chicken roaster meal)
1 onion chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 C sour cream
4 oz can of green chilis
1/2 tsp garlic powder
3/4 C salsa
1 or 2 cups of shredded cheese (we like cheddar or monterrey jack)
1 bag tortilla chips

-Spray 9x13 pan
-Saute onion. Add soups, sour cream, green chilis, garlic powder, and salsa; stir well to combine everything
-Crush enough tortilla chips to cover the bottom of the 9x13 pan. Then layer the chicken, then the soup mixture, then cheese.
-Bake at 350 for about 45 minutes, until it is warmed through and the cheese is melted. Eat with remaining tortilla chips, or serve over rice.

Taco Dip

*Recipe from my friend, Candy

1 can refried beans

8 oz package of cream cheese, softened
14 oz prepared guacamole (I use Wholly Guacamole double pack)
1 cup mayonaise
1/2 cup sour cream
1 package taco seasoning
diced olives & tomatoes
shredded cheese

-Combine refried beans and softened cream cheese. Spread in bottom of 9x13 dish.
-Spread both packs of guacamole over top of the beans.
-Combine mayo, sour cream, and taco seasoning, and spread over top of the guacamole.
-Garnish with tomatoes, olives, and shredded cheese

Chocolate Trifle

*Recipe from my friend, Sara*

1 batch of Kirsten's Brownies (previous post), baked and cooled

8 oz container frozen whipped topping thawed
3.9 oz package instant chocolate pudding mix

12 oz container frozen whipped topping thawed
1/2 Cup water

14 oz can sweetened condensed milk

8 oz. bag Heath Milk Chocolate Toffee Bits

-Cut cooled brownies into 1 inch squares (I make them cake like brownie)

-In large bowl combine pudding mix, water, and sweetened condensed milk. Mix until smooth. Fold in 8 oz whipped topping until no streaks remain

-Layer in trifle bowl: place 1/2 brownies on the bottom, the spread 1/2 of the pudding mixture on top of the brownies, and then 1/2 of the 12 oz whipped topping. Sprinkle 1 cup of the milk chocolate toffee bits on top of whipped topping. Repeat layers.

Refrigerate 8 hours before serving for chocolate mousse to set.

*I have used homemade whipped cream with this recipe and it's delicious, but makes it much more rich. The whipped topping seems to balance out the sweetness and richness of the dessert.

**Using the Hershey's Heath Milk Chocolate Toff Bits is cheaper than buying the Heath candy bars and it saves you time, but the candy bars work great, as well. It takes 3 King Size candy bars, crushed into small pieces.

Kirsten's Brownies

1 cup softened butter

2 cups white sugar

1/2 cup cocoa

3 eggs (4 eggs for cake-like brownies)

2 tsp. vanilla

1 1/2 cups flour

1/2 tsp. salt

-Cream butter, sugar, and cocoa together. Add the eggs and mix well.

-Add vanilla.

-Sift in flour and salt.

-Mix really well, scraping the sides and bottom of mixing bowl halfway through mixing.

-Bake in a greased 9x13 inch pan at 350 degrees for 25-30 minutes, or until an inserted toothpick comes out clean.

Favorite Pancakes

2 eggs

2 cups milk OR buttermilk

1/4 cup vegetable oil

2 cups flour

2 TBSP sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

-Warm griddle to 275 degrees. Spread butter on warm griddle.

-Mix ingredient well using hand blender. Use 1/4 of batter for each pancake.

-Once batter is on the griddle, sprinkle toppings on: chocolate chips, mint chips, pecans, walnuts, blueberries...skies the limit! Be sure to sprinkle toppings as soon as batter is down, before it starts to puff up.

Snickerdoodles

1 cup butter

1 1/2 cup white sugar

2 eggs

3 cups flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

-Mix all ingredients in order.

-Roll into balls the size of golf balls, then roll each ball in cinnamon and sugar (2TBSP of each, mixed well)

-Bake on un-greased pan at 400 degrees for 8-10 minutes. Let the cookies cool for 1 minute on cookie sheet, then move to a cooling rack.

Cheesy Chicken Crepes-INCREDIBLE! Five Stars

*Adapted from tasteofhome.com

• 
  CREPES:
• 1 cup milk
• 3 eggs
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 
  FILLING:
• 1/2 pound thinly sliced fresh mushrooms
• 1/3 cup sliced green onions
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3/4 cup mayonnaise
• 2 cups milk, divided
• 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
• 2 cups chopped cooked chicken

• In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes.
• Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
• For filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1 1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture.
• Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Pour over crepes. (The cheese and milk sauce seemed kind of weird to me, but it worked out great. My cheese didn't really melt-it was kind of tiny chunks.)
• Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Chicken Gnocchi Soup

*adapted from copykat,com*

2 cups chicken, cooked and diced (dark meat tastes the best)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
3 cups chicken broth (you may want to add more broth for a thinner soup at the very end)
1/2 cup celery, finely diced
1 tsp. minced garlic
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon parsley

1 pound mini gnocchi

Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat. When the onion becomes translucent, add the flour and make a roux, stirring until flour is completely mixed in. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings. Simmer on LOW heat until soup is heated through, stirring every minute. *You can add more chicken broth for a thinner soup at this point. It will also help cool the soup.*

Saltine Toffee Cookies

1 tube saltine crackers
1 c. butter
1 c. brown sugar
2 c. semisweet chocolate chips
3/4 c. chopped pecans-optional

Preheat oven to 400 degrees. Line cookie sheet with foil all the way up the sides. Line with saltine crackers in a single layer. In a saucepan combine butter & sugar. Bring to a boil & boil for 3 minutes, or longer until the mixture becomes frothy (if the brown sugar mixture doesn't boil long enough, it's very grainy). Immediately pour over saltine crackers & spread the mixture to cover the crackers completely. Bake for 8 minutes. Remove from oven & sprinkle chocolate chips over the top & let sit for a few minutes until melted. Spread chocolate over all the crackers & sprinkle with crushed pecans. Cool completely & break into pieces.

**Sometimes I stick the pan in the refrigerator 15 minutes after it comes out of the oven to cool more quickly***