Marinated Hamburger Soup

Marinated Hamburger Soup is simple to make and will let you have dinner served in a short time.  The recipe does call for wine.  Do not use cooking wine for this meal.  Use a wine that you enjoy drinking.  Also, if you don't have any wine or you don't want to use wine, that is fine. You can use beef stock, beef broth or one beef bouillon cube dissolved in hot water. 

Ingredients 

1 lb. ground beef
4 medium carrots, diced
4 (2 oz.) cans mushroom stems and pieces
8 Tbs. sliced pimento stuffed olives
2 tsp. sugar
2 c. water or beef broth or stock
1 c. dry white wine
1 (16 oz.) cans tomato sauce
1 onion chopped

Directions

In a cast iron Dutch oven or deep skillet, cook beef until browned. Drain off excess fat. Season the hamburger with salt and pepper.

Add tomato sauce, carrots, mushrooms, onion, olives and sugar. Stir until combined.

Stir in water and wine.

Cover and simmer for 30 to 35 minutes, or until carrots are tender. Remember to stirring occasionally.

Sprinkle individual servings with a little grated Parmesan cheese, if desired.

Chicken Hot Dish

Chicken Hot Dish is assembled the night before, so all you have to do the next day is to bake it in the oven.  This is a great way to use up some of that left over chicken or turkey you have.

Ingredients

8 slices dry bread
2 c. diced cooked chicken or turkey
1 onion, chopped
1/2 c. pimento (optional)
1 ribs celery chopped
1/2 c. mayonnaise
salt and pepper to taste
2 eggs, slightly beaten
1 1/2 c. milk
1 can cream of mushroom soup
1 (4 oz.) pkg. cheddar cheese, shredded
1 can onion rings (optional)

Directions

Assemble the dish the night before. 

Break or cut the bread into cubes. Place half of the bread cubes on the bottom of the casserole dish.

In a medium bowl, combine chicken, onion, pimento, celery, mayonnaise, salt and pepper.  Spoon the mixture over the bread.  Put the rest of the bread cubes over the top.

In the bowl you just used to mix the chicken ingredients, combine the eggs and milk together.  Pour the mixture over the top of the bread cubes. Cover with a lid or a piece of plastic wrap. 

Place in the refrigerator and chill overnight. 

Preheat oven to 325°.

Spoon the cream of mushroom soup over the top of the bread cubes in the casserole dish. 

Bake for 60 minutes.  Twenty minutes before the hour is up, sprinkle the cheddar cheese over the top.  Continue baking until you have 10 minutes left.  At that time, place the onion rings over the top of the cheese.  Bake until done. 

 Impossible Coconut Pie

Impossible Coconut Pie is one of the easiest pie recipes to put together and bake.  It is so delicious.  From one batter, the pie forms its own crust. The middle layer reminds you of a custard, and then the top has a crispy coconut crust. In about 5 to 10 minutes, you can have this pie made and baking in the oven. It is that easy!

If you don't have a blender, you can use a whisk to beat the ingredients together. 

Ingredients

4 eggs
1 c. sugar
1/4 tsp salt
1/8 tsp nutmeg
1 stick butter or margarine, softened or almost melted, cooled
1/2 c. flour
1/2 tsp baking powder
2 tsp. vanilla
2 c. milk
1 c. sweetened coconut, shredded

Directions

Preheat oven to 350°.

Combine the eggs, sugar, salt, nutmeg, melted butter, flour, baking powder, vanilla and milk in a blender.  Blend for 3 minute. 

Stir in the coconut by hand.

Pour into a 10-inch greased pie pan.

Bake for 45 to 60 minutes until golden brown and completely set, or until a knife inserted in the center comes out clean. Cool and serve with whipped cream. You can serve this pie while it is warm, but do allow it to cool about 15 minutes before cutting.

Keep any leftovers in the refrigerator. Cover with plastic wrap to keep it from absorbing any other flavors that may be in the refrigerator. 

 No Knead Quickie Sticky Buns

No Knead Quickie Sticky Buns.  This is a simple and easy version of the traditional Sticky Buns. You don't need to knead the dough or roll it out and form the rolls.  For this recipe, you simply mix up the dough, let it rise and drop by tablespoonsful into muffin tins.  However, they are every bit as good and your family will love them!

Ingredients

1 1/4 c. milk
1/4 c. butter or margarine
1/4 c. sugar
1 tsp. salt
2 pkg. yeast
1 egg
3 1/4 to 3 3/4 c. flour
3/4 c. raisins

Topping

1 c. brown sugar
1 tsp. cinnamon
3/4 c. butter or margarine
2 Tbs. corn syrup
3/4 c. nuts, chopped (optional)

Directions

Heat milk and butter until the butter melts over low heat or until it reaches a temperature of 120° and 130°. Do not bring to a boil.  You don't want the mixture to be any hotter, or it will kill the yeast and the dough will not rise.

In a large bowl, add the warm milk, butter, sugar, salt, yeast, egg and 2 cups of the flour.  Beat 4 minutes at medium speed with a mixer. This helps with the kneading process.

If you are adding raisins, toss the raisins with a 1/4 cup flour.  With a wooden spoon, stir the raisins into the batter mixture along with the rest of the flour to form a stiff batter. The dough will be quite sticky.

Cover and let rise in a warm location until doubled in size, about, 30 to 45 minutes.  

While the batter is rising, grease 24 muffin tins or cups and prepare the topping.

In a saucepan, combine the brown sugar, cinnamon, butter, and corn syrup.  Cook and stir over low heat until combined.

Spoon the topping into the bottom of the muffin cups, evenly. Sprinkle in the chopped nuts if desired.

Stir or knead down the dough batter. Drop by tablespoonful into the muffin cups over the top of the topping mixture.  

Place in a warm location and let rise again until doubled in size, about 20 to 30 minutes.  

Heat the oven to 375°.  Bake for 12 to 15 minutes.  Invert onto a cookie sheet or waxed paper.  

Serve and enjoy.

 Golden Nugget Cauliflower

Golden Nugget Cauliflower has a cheesy sauce that is perfect served as a side dish.  This cauliflower and carrot vegetable dish is super easy to make, and the kids will love it.

You can add some frozen peppers and onions to the mixture for another delicious flavor and for more color.  Just cook them with the cauliflower and carrots.  Or, if you'd rather, sauté them in a little butter until tender.

Ingredients

1 medium head cauliflower
2 c. carrots, sliced thick
5 Tbs. butter, melted and divided
2 Tbs. flour
1/2 tsp. salt
1 1/2 c. milk
1 c. sharp grated Cheddar cheese
3/4 c. bread crumbs

Directions

Preheat oven to 350°.

Separate cauliflower into florets.

Pour about 1/2 inch of water in a pot and add some salt.  Cook or steam the cauliflower and carrots until just tender. Drain.

Place cauliflower and carrots in a 2-quart casserole.

In a small skillet, mix 2 1/2 tablespoons butter and flour together.  Cook and stir over medium heat for about a minute to remove the flour taste.  Add salt.

Gradually pour in the milk, stirring or whisking constantly to keep the mixture from clumping.  Cook and stir until the sauce is thickened.

Add in the cheese and stir until melted. Pour over the cauliflower and carrots.

In a small bowl, mix the breadcrumbs and the remaining 2 1/2 tablespoons of  melted butter together. Stir until coated with butter. Sprinkle over the top of vegetable mixture.

Bake for 25 minutes.

Potato Pizza Hot Dish

This is not your traditional pizza dish, although it does have some of the same great flavors that pizza does. This is a quick and easy full flavored meal idea that goes together fast and is so good!  It is comfort food.  Even the pickiest of eaters will enjoy this meal and ask for seconds.  

Ingredients

1 lb.  ground beef
Salt and pepper to taste
1/4 to 1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1 tsp. Italian seasoning
1 onion, chopped
1 sweet pepper
2 (14 oz. each ) jars or cans Pizza sauce
1 can cheddar cheese soup
1/2 c. milk
4 c. raw cut-up potatoes or frozen hash browns
sliced pepperoni, chopped (optional)
1 can mushrooms, drained

Topping

1 can tomato soup
1 small onion chopped
1/2 tsp. sugar
1/2 tsp. oregano
1/4 tsp. pepper
Shredded Mozzarella cheese

Directions

Preheat oven to 375°.

In a heavy cast iron skillet, brown hamburger, onion, and sweet pepper until the meat is no longer pink and the vegetables are tender. Drain away excess grease.

Stir in pizza sauce, cheddar cheese soup, milk, potatoes, pepperoni, and mushrooms.  You can transfer this into a casserole or baking dish, but I usually leave mine in the skillet.

In a small bowl, combine tomato soup, onion, sugar, oregano, and pepper.   

Pour over the top of the ground beef mixture.  Cover with a lid or with a sheet of foil.

Bake for 45 minutes.  Remove from oven and sprinkle the and Mozzarella cheese over the top.  Bake an additional 15 minutes.  

Twice Baked Potatoes

The first time I had Twice Baked Potatoes was for a special lunch we made in Home Economics class. They were so good!  Yes, they are a little more work than just baking a potato, but they are worth the extra effort. Since then, Twice Baked Potatoes have remained a special treat from the usual baked potato, or mashed potatoes.  

Ingredients

4 baking potatoes or russet potatoes
Vegetable oil
1 1/2 c. cheese, shredded
1/2 tsp. garlic powder
4 Tbs. sour cream
1/4 c. or more, milk
4 Tbs. butter, room temperature
1 small onion, chopped
4 strips bacon fried crisp and crumpled
Salt and pepper to taste

Directions

Preheat oven to 400°. 

Rub the outside of each potato with vegetable oil.  Sprinkle salt over the outside and place them on a baking sheet.

Bake 45 to 60 minutes, depending on the size of the potato, until the potatoes are done or until a fork inserts easily all the way through the potato. 

Lower the oven to 350°.  

Cool the potatoes about 10 minutes, or until you can handle holding them. Cut each potato in half.

Cut a slit along the top of each potato. Carefully scoop out the inside of the potato, leaving the potato shell intact.  Be careful, so you don't tear the potato skin.  Leave at least 1/8 to 1/4 of the pulp on the potato skins, so they will hold their shape. You can also just half the potatoes lengthwise and scoop out the pulp as well. 

Place the potato pulp into a bowl. With a mixer or potato masher, smash the potatoes.  

Add the cheese, garlic powder, sour cream, milk, butter, onion and crumpled bacon.  If the potatoes are not creamy enough or too stiff for you, add some more milk. But you don't want them so loose or thin that the potatoes will not stay in the shells when you refill them.

Season the mixture with salt and pepper to taste.

Fill the potato shells with the potato mixture and place them on a baking sheet.  Top with more shredded cheese and crumpled bacon if desired.

Bake the potatoes for 15 to 20 minutes, or until heated through.

 Waffles

The extra step of beating the egg whites until stiff peaks form is so worth the extra time.  Your waffles will be fluffier. We like adding cinnamon to ours, but if you don't like the taste of cinnamon, you can always leave that out, or use less. 

Growing up, it was a very rare treat when my mom served waffles, but when she did, they were so good! Dripping with butter and syrup over the top.  Delicious!! She didn't have the best waffle maker and they were hard to clean up.  However, the waffle makers of today have come a long way with non-stick coating.  This makes clean up so much easier to do.  She would have loved using them.

Ingredients

2 eggs, separated
1 tsp. cinnamon
2 to 3 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. salt
2 1/4 c. flour
1/2 c. vegetable oil
2 c. milk
1 tsp. vanilla extract 

Directions

Heat waffle iron according to manufacturer's directions. 

Beat egg whites in a bowl until stiff peaks form.  

Beat egg yolks, vegetable oil, milk and vanilla in a medium-sized bowl until fluffy.

Add the cinnamon,sugar, baking powder, salt and flour. Beat until the batter is smooth. 

Gently, fold in the egg whites into the mixture.  

Pour the batter onto center of your hot waffle iron and cook according to manufacturer's directions.

Serve with butter and/or syrup. You can use any toppings that you like best.  

***Cook all the waffle mixture the same day it is made for the best tasting waffles. If you don't need or want to eat them right away, put the extra waffles in the freezer.  Then, on those mornings when you are short on time, simply pop the frozen waffles in the toaster to warm them back up again. 

**  You can use melted butter or margarine instead of vegetable oil to make waffles. Some say that using vegetable oil makes the waffles crispier then if you just used butter or margarine.

 Date Bread

Date Bread. This bread is moist, delicious with the perfect blend of spices. It is perfect for breakfast, that mid-day snack,  or anytime you just want something sweet. You can use less sugar or even white sugar or honey.  If using honey, use about 3/4 c. honey.

Ingredients

2 1.2 c,  dates, finely cut
4 Tbs. butter
1 1/4 c. brown sugar
1 1/2 tsp. soda
1/4 tsp. cloves
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 1/2 c. hot coffee or boiling water
1 egg
2 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking powder
1 3/4 c. flour
1 1/2 c. pecans or walnuts, coarsely chopped (Optional)
1 Tbs. milk

Directions

Preheat oven to 350°. Lightly grease a 9 x 5-inch loaf pan

In a large bowl, combines dates, baking soda, cloves, cinnamon, ginger and nutmeg. Pour the hot coffee or boiling water over the mixture and stir to combine. Set  aside for about 15 minutes to cool. 

When the mixture is cool, beat in the egg and vanilla.

Stir in the salt, baking powder and flour. Beat gently until the mixture is smooth. 

Stir in the pecans or walnuts. 

Pour the batter into a the prepared loaf pan. Tap the pan on the countertop to eliminate air bubbles. 

Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.  Sometimes, depending on the day this bread can take up to 75 minutes to bake.

Cool for 10 minutes then remove the bread from the pan. Finish cooling the bread on a wire rack. 

Cut the bread after it is completely cooled. Place in an airtight container or bag. Keeps at room temperature for about a week.  Freezes wonderfully for longer storage.  

 

 Sweet Potato Balls

                                                                                   

Sweet potatoes aren't just for holiday dinners. They are a delicious vegetable and a good source of fiber, vitamins and minerals.  Sweet Potato Balls make a delicious addition to any meal. If you don't like pecans, you can leave them out.                     

Ingredients

2 c. mashed sweet potatoes
1/2 c. corn flakes, finely crushed
2/3 c. pecans, chopped (optional)
1 can sliced pineapple, drained
1/2 c. brown sugar
2 Tbs. honey
2 Tbs.butter
1 Tbs. water

Directions

Preheat oven to 375°.

Mix sweet potatoes and corn flake crumbs in a bowl until thoroughly combined.

Shape the sweet potato mixture into 8 balls and roll in each one in the chopped nuts.  Place in the refrigerator and chill 30 to 40 minutes.

Arrange pineapple slices in buttered 8x10x2-inch baking dish. 

Place a sweet potato ball on top of each pineapple slice.

Bake for 15 minutes.  

While the sweet potatoes are baking combine sugar, honey and water in a small saucepan .  Bring to a boil and boil for 1 minute. 

Remove pineapple-potato balls from the oven.  Spoon hot syrup over each of the sweet potato balls.  Bake for another 5 minutes. Serve

Moist Yellow Cake with Buttercream Frosting

Delicious Moist Yellow Cake with Buttercream Frosting

 Ingredients

3/4 c. butter, room temperature
1 1/2 c, sugar
3 eggs
2 1/2 tsp. vanilla
1 1/3 c. sour milk or buttermilk
1/2 tsp salt
3 tsp. baking powder
3c. flour

Directions

Preheat oven to 350°. Grease and flour a 9 x 13-inch cake pan.

In a large mixing bowl, combine butter and sugar together.  Beat until light and fluffy on high speed.

Add eggs and vanilla. Beat well on high speed until thoroughly mixed. .  Scraping the bottom and sides of the bowl occasionally.

Pour in the sour milk, beating well to thoroughly combine.

Add the salt, baking powder and the flour into the cake batter. Mix well.  

Pour the cake batter into the prepared pan or pans.  Bake a 9 x 13-inch cake pan bake 40 to 45 minutes, or until the cake tests done when a toothpick inserted in the center comes out clean. 

Allow to cool and then frost with Buttercream Frosting

Buttercream Frosting

Ingredients

1/2 c. butter
3 c. powdered sugar
2 tsp. vanilla
1 to 2 Tbs. milk
Food coloring, optional

Directions

In a mixing bowl, mix butter, and powdered sugar together. Use low speed on the mixer, so you don't get powdered sugar everywhere.

Stir in vanilla and 1 tablespoon milk. Beat on medium-high speed until smooth and fluffy. If the frosting seems too thick, add the other tablespoon of milk. Beat in thoroughly. This can take about 3 minutes.

Add drops of food coloring if desired until you reach the color you want your frosting.

Frost cooled cake.  

 Creamed Chicken

If you have left over chicken, this is the perfect dish to make and serve for supper or even lunch. Add a salad and some fruit on the side, you have a complete meal. Or  you can serve it over mashed potatoes, or noodles.

Ingredients

1 Tbs. shortening or oil
2 stalks celery, chopped
1 onion, chopped
1 green pepper, chopped
1/4 c. flour
1 1/2 c. chicken broth
1/2 c. milk or cream
1 1/2  c. cooked chicken, diced
salt and pepper to taste

Directions

In a heavy cast iron skillet, heat shortening or oil until hot.   Cook celery,onion, and green pepper until tender.  

Blend in flour in the skillet with oil and vegetables.  Stirring constantly, pour in the chicken broth and milk.  Cook and stir until smooth.  

Add chicken to the sauce and season with salt and pepper.

Heat mixture thoroughly and serve on toast.

Gold Nugget Meat Pie

This is a quick and easy meal to prepare that your family is sure to love. You can also put some instant potatoes over the top to make it look more like a pie. It is a complete meal all by itself. You can use less onion if you want.  We like a lot of onion, and the onions we buy are not all that big.  If you have a huge onion, then cut it in half and use one half for the meat mixture and the other half for the filling.

Crust Ingredients

1 c. soft bread crumbs
1/2 c. milk
1 egg, beaten
1 Tsp. Worcestershire sauce
1 tsp. salt
3 Tbs. ketchup
3/4 lb ground beef
2 cloves garlic, minced
1 onion, chopped

Filling Ingredients

1 onion, chopped
2 Tbs. butter
1 (12 oz) can whole kernel corn, drained
1 (16 oz.) can diced tomatoes
1 tsp. salt
1/2 tsp. basil

Directions

In a large bowl, soften bread crumbs in milk for about 5 minutes. 

Mix in the egg, Worcestershire sauce, salt, ketchup, ground beef, garlic, and onion.

Press the meat mixture on the bottom and sides of a 10-inch pie pan or a casserole dish.  

Bake at 350° for 40 minutes. Drain grease if desired. 

As the crust is baking, begin making the filling.

Filling

Sauté onion in the butter.  

Add the whole kernel corn, tomatoes, salt and basil.  Bring to a boil, then reduce heat. Simmer for 10 minutes.  

Pour hot corn and tomato mixture into the baked meat crust. 

Return to the oven and bake 5 to 10 minutes longer, or until the meat is completely done.

 Brownies

Brownies. These are quick and easy to make and such a good treat. You can serve these brownies with frosting on them, or leave the frosting off.

Ingredients

1 1/2 c. flour
2 c. sugar
10 Tbs. cocoa
1 tsp. salt
1 c. butter, margarine, or shortening, softened
4 eggs
2 tsp. vanilla
2 Tbs. Karo syrup
1 c. nuts, chopped (optional)

Directions

Preheat oven to 350­°

Mix the flour, sugar, cocoa and salt together. 

Add the butter, eggs, vanilla, and Karo syrup. Beat for 3 minutes.

Stir in nuts if desired. 

Pour into an ungreased 9 x 13-inch cake pan. Bake for 30 minutes. 

Frost if desired. Recipe below.

Frosting

Chocolate Frosting Recipe

Ingredients 

6 Tbs.  butter margarine
2 2/3 c. powdered sugar
1/2 c. cocoa
1 tsp. vanilla
1/4 to 1/3 c. milk

Directions

In a large bowl, cream the butter and powdered sugar until light and fluffy.  It can take about 5 to 7 minutes.  

Turn the mixer to low and gradually add cocoa.  Add vanilla and beat well.  

Pour in milk, beating as you pour.  Continue to add the milk until you have it at the right consistency to spread over the brownies.

Spread over cooled brownies. Cut into bars.

 Spaghetti and Meatballs

 Ingredients

Sauce

1 onion, chopped
1 sweet pepper, chopped
1/2 Tbs. oil
1 large can plus 1 medium can tomatoes
2 cans tomato paste
1 can mushrooms, drained
2 hot peppers
1 tsp. basil
salt and pepper
1 pkg. spaghetti, cooked

Meatballs

1 sweet pepper, chopped fine
1 onion, chopped fine
1 tsp. basil
2 eggs
salt and pepper
8 crackers, crumbled
1 hot pepper, chopped fine
2 to 4 garlic cloves, minced
2 lbs. ground beef

Directions

Heat oil in a large sauce pan. Sauté the onion and green pepper in the oil until tender.
Add the tomatoes, tomato paste, mushrooms, hot pepper, and basil. Season with salt and pepper to taste..
Bring to a boil, then turn the heat to low. Simmer for about 2 hours, stirring occasionally to keep it from burning on the bottom.
As the sauce is simmering, begin making the meatballs and put the water on the stove to boil to make the spaghetti. Cook the spaghetti according to package directions.  Drain the spaghetti when it is done.

Preheat oven to 400° Line a large baking sheet or cookie sheet with parchment paper, or lightly grease the bottom, so the meatballs do not stick.

In a bowl, combine sweet pepper, onion, basil, eggs, crackers, hot pepper, and garlic cloves.  Add salt and pepper as desired.  

Mix in the ground beef until combined.  It is important to not overwork the meatballs, or they will be tough.  

Roll into 1-inch meatballs and place on prepared baking sheet or cookie sheet. Bake for 15 to 20 minutes, or until the meatballs are browned and cooked through.   Pour sauce and place meatballs over hot spaghetti.  You can sprinkle some Parmesan cheese over the top and serve with toasted garlic bread.    

Chili Con Carne and Rice

 

This Chili Con Carne and Rice dish is our version of the Hamburger Helper Chili. Instead of using macaroni, we use quick cooking rice.  This recipe is just as easy as using the box mix, but it tastes so much better.  And we know what is going into our food, vs. what else did they put in those little packets.  

Ingredients

1 1/2 lb ground beef
1 onion, chopped
2 1/2 c. water
2 tsp. garlic powder
1 Tbs. cumin
1 1/2 to 2 Tbs. chili powder
1 1/2 to 2 Tbs. paprika
1 tsp. salt
Pepper to taste
Dash red pepper
2  beef bouillon cubes
1/4 tsp. Tony Cacheries Original Creole (optional)
1/4 c. flour
1/2 c. cold water
2/3 c. Minute rice

Directions

Brown the ground beef and onion together in a heavy cast iron skillet. Drain excess grease.

Add garlic powder, cumin, chili powder, paprika, salt, pepper, red pepper, beef bouillon cubes and Tony Cacheries Creole seasoning. Stir to coat the meat. 

Pour in the water, stir to combine.   Bring to a boil.

In a small cup or dish, mix flour and 1/2 cup cold water until smooth.  Pour into the hamburger mixture stirring constantly to keep it from clumping.

Add minute rice. Cover and simmer for 10 to 15 minutes or until rice is tender and cooked, stirring occasionally. Add more water if necessary.

Serve with cheese over the top, or melted cheese sauce if you have that.

 Oatmeal Crispies

Oatmeal Crispies are one of my family's favorite cookies to bake and eat.  They are quick and easy to mix up and the dough will keep in the refrigerator for 2 weeks or more.  That way you can have delicious, fresh baked cookies right out of the oven whenever you want. The recipe calls for shortening, but you can use equal amounts of butter and shortening for a delicious butter flavor.  

Ingredients

1 c. shortening
1 c. white sugar
1 c. brown sugar
2 egg
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 3/4 c. flour
3 c. quick-cooking oatmeal
1/2 c. nuts, chopped (Optional)
1/2 c. raisins (Optional)

Directions

Preheat oven to 350°.

Cream shortening, white sugar and brown sugar until light and fluffy.

Beat in eggs, one at a time, beating well after each addition. Mix in the vanilla.

Add the salt, baking soda, nutmeg, and cinnamon and mix well.

Gradually add the flour.   Stir in the quick-cooking oatmeal and the nuts.

Drop by tablespoonfuls about 2-inches apart onto ungreased cookie sheets. Flatten lightly with a fork like you do with peanut butter cookies. 

Bake for 10-12 minutes, or until lightly browned. Allow to cool a couple of minutes before removing to finish cooling on wire racks.

 Seasoned Pork Chops over Scalloped Potatoes

This is a dish my mother made quite often.  She didn't always have a lot of time to cook as she was  busy with gardening and taking care of her family. I still make this dish for my family as well which stirs up fond memories of then I was growing up.. 

Ingredients

1 Tbs. flour
1/4 to 1/2  tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. pepper
1/2 tsp. paprika
4 pork chops
1 Tbs. oil
5 to 6 potatoes, peeled and thinly sliced
1 onion, thinly sliced int o half rings
1 c. chicken stock or broth
1 (10¾ oz.) can cream of mushroom soup
1¼ cups milk or use the empty can of cream of mushroom soup
Salt and pepper to taste

Directions

Preheat oven to 350°

In a small bowl, combine flour, garlic powder, onion powder, chili powder, pepper and paprika together.  Set the seasoning blend aside.

 Take the pork chops out of the refrigerator. Allow them to rest for 30 minutes at room temperature. 

 Pat the pork chops dry with a paper towel. Rub both sides of the pork chops with the seasoning blend.  

In a large cast iron skillet, heat the oil over medium heat. Sear the pork chops until golden brown.This should take 2 to 3 minutes. Turn the pork chops over and sear the other side. Remove the pork chops from the skillet and place on a plate.

In a small bowl combine the cream of mushroom soup and milk together until smooth.

Layer the potatoes and onions in a large casserole dish. Season the layers with salt and pepper as you go. Place the pork chops on top. Pour the cream of mushroom soup and milk mixture over the top.

Cover and bake for 30 minutes. Remove the lid and bake for another 30 to 40 minutes or until the potatoes are tender.

Dry Onion Soup Mix

We've all seen those little packets of dry onion soup mix at the grocery store.  They are often expensive for what little bit you get, and oftentimes, the main ingredient is salt.  Instead of buying those packages the next time you go to the store, why not make your own.  It is so easy and most, if not all the ingredients, you will already have on hand.

Dry onion soup mix is an easy way to add flavor to many different recipes.  It's great for the times you need a quick and easy vegetable dip. Just mix it with some sour cream and it is done.  Try adding it  to your favorite meatloaf recipe, lasagna, or meatballs. The ideas are almost endless.

Ingredients

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
4 cubes of beef bouillon, crumbled fine
1 teaspoon sugar
1/2 teaspoon ground pepper

Directions

Find a small jar with a tight fitting lid. 

In a small jar, add the minced onion, parsley flakes, onion powder, turmeric, celery salt, sea salt, beef bouillon, sugar and ground pepper. Secure the lid and then shake the jar to thoroughly combine the ingredients together.  

Before using, shake the jar to redistribute the ingredients. 

For every package of dry onion soup mix, use 4 tablespoons of your mixture.  Store the jar in a dry, cool place.

Chicken And Dumplings

Ingredients

 8 cups chicken broth
 1 chicken, cut into pieces or left whole
2 to 3 ribs celery, diced
1 onion, chopped
1/2 c. carrots, sliced
1 bay leaf
1 tsp. parsley flakes

Dumplings

2 c. baking mix
1/4 tsp. thyme, dried
1/2 tsp. parsley fakes
1/2 tsp. salt
2/3 c. milk

Directions

In a Dutch oven, combine chicken broth, chicken, celery, carrots, bay leaf and parsley. Bring to a boil. Cover and reduce heat to low and cook for 60 minutes or until chicken is tender and falling off the bone.

Remove the chicken from the broth.  When it is cool enough to handle, remove the skin and separate the bones and gristle from the meat. Cut any big pieces of meat into small bite size pieces.  

Return the chicken to the broth, carrots and celery mixture. Return to a boil then cover and reduce heat to low while you make the dumplings.

In a bowl, combine baking mix, thyme, parsley and salt. Stir in milk just until moistened.  Do not over mix or they will be tough.

Turn the heat up on the chicken soup and bring it back to a boil. Drop  the dumplings by tablespoonfuls into the boiling broth and reduce heat. Cook uncovered for 10 minutes and then cover and cook an additional 10 minutes.  Do not lift the cover during that time or the dumplings will be soggy.  

Remove dumplings with a slotted spoon and serve in bowls. 

Remember to remove the bay leaf before serving.

 

 Broccoli And Pasta

Ingredients

1 (10 to 12 oz.) pkg pasta
1 10 oz. pkg frozen broccoli, thawed
3 Tbsp. butter or margarine
1/4 c. olive oil or vegetable oil
1 medium onion, chopped
4 cloves garlic, minced
3/4 c. chicken broth
1/8 tsp. crushed red pepper (Optional)
Salt and pepper to taste
1/2 c. Parmesan cheese, grated

Directions

Fill a large pot with water and bring to a boil.  Boil pasta according to package directions. Drain well and set aside.

Cut the broccoli into bite-size pieces. 

Heat butter and olive oil in large nonstick skillet. Cook the broccoli, onion, and garlic until the onions are translucent for about 8 minutes, stirring occasionally. 

Pour in the chicken broth bring to a boil. Cover and simmer for 3 minutes. 

In a large bowl, mix the broccoli, pasta, red pepper, and Parmesan cheese. Toss well. Add salt and pepper to taste. 

Top with more Parmesan cheese if desired.

Ginger Snaps

One of our favorite cookies to make through the year are Ginger Snaps. Spicy cookies made with molasses, cinnamon, cloves and ginger. It is a delicious combination of spices that is sure to please everyone who tries them.

Ingredients

1 c. granulated sugar
1/4 c. brown sugar
1 stick butter or margarine
1 egg
1/2 c. molasses
1 Tbsp. milk
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp ground cinnamon
1/2 tsp. cloves
2 to 3 1/2  tsp. ginger
1/4 tsp black pepper
2 cups all purpose flour
Granulated sugar for coating the ginger snaps

Directions

Preheat oven to 350°. 

Cream together granulated sugar, brown sugar and butter until light and fluffy.

Beat in egg.  Add the molasses and milk, mixing until thoroughly combined.

Add baking soda, salt, cloves, ginger and black pepper.

Gradually stir in the flour.

Roll tablespoons of dough into a ball. Roll the balls in granulated sugar and place on cookie sheets. If the dough is too sticky, place it in the refrigerator for 30 minutes before forming the cookie dough into balls.

Bake 7 to 9 minutes.  The tops should show signs of cracking and the cookies should still be soft when you take them out of the oven.

Add Place dry ingredients in a bowl and stir until blended. Add wet ingredients and stir until blended. Shape into a ball and wrap in wax paper. Chill 1 hour. Roll out and cut with a 2 inch cookie cutter. Sprinkle tops of cookies with sugar. Place on greased cookie sheets. Bake 8 minutes. Let stand 2 minutes before transferring. Makes 2 dozen.

 French Bread

Homemade French Bread is so good, especially when served with soups or spaghetti. This is an easy recipe that doesn't take a lot of time to prepare. The longest time is waiting for the bread dough to rise.

Ingredients

1 pkg. or 1 Tbsp. yeast
1 Tbsp. sugar or honey
2 cup warm water (110°-115°)
2 Tbsp. olive or vegetable oil 
1 tsp, salt
5-6½ cups all purpose flour
Cornmeal

Directions

In a large bowl, dissolve yeast and sugar in warm water.  Allow to stand for 8 to 10 minutes to make sure the yeast is active and alive.

Beat in one cup flour using a wooden spoon. You can use a mixer with the dough hook attachment and mix for 2 minutes.

Add oil, salt and enough flour to make a stiff dough. 

Turn out onto a lightly floured surface. Knead the dough for about 10 minutes until it is smooth and elastic.

Place the dough into a greased bowl, (I use the same bowl that I mixed the dough in). Cover the bowl with a towel or plastic wrap. Allow the dough to rise in a warm location until doubled in size. This can take 90 minutes to 2 hours, depending on how warm it is. 

Punch dough down and turn out onto a lightly floured surface. Allow the dough to rest for 15 minutes.

Divide the dough in half. Roll each half out into a 9 x 13-inches rectangle. Starting at the long edge, roll the dough up, jellyroll fashion. Press out the air bubbles with your fingertips as you go. Pinch the edge to seal. Place the dough, seam side down, on a large greased baking sheet that has been dusted with cornmeal.  Cut about 5 slashes diagonally across the tops of each loaf. Or cut one long slash lengthwise down the center of the dough.

Place in a warm location and let rise until doubled in size, about 1 hour. 

Preheat oven to 375°. Bake for 25 minutes, or until the loaves are golden brown. They should sound hollow when tapped with your finger.  Makes 2 loaves.

 Stuffed Saucy Meatloaf

This meatloaf recipe is simple and easy to make. It combines four great tastes of seasoned hamburger, mashed potatoes, cheese and a spicy sweet sauce over the top.

Mashed Potatoes

1 lb. potatoes, cooked and peeled
2 Tbs. butter
1 tsp. salt
1/2 tsp. pepper
1/2 c. shredded Parmesan cheese or Cheddar cheese, or Pepper Jack
1 c. milk (more or less)

Sauce

1 c. ketchup
1 1/2 tsp. mustard
1 tsp. Worcestershire sauce
1/4 c. brown sugar
2 tsp. onion powder
Hot sauce (optional)

Meatloaf

2 lbs. ground beef
3 large eggs, beaten
1 oz. packet dry onion soup mix
1/3 c. sauce mixture
2 c. oatmeal or breadcrumbs
Salt and pepper to taste
1 tsp. garlic powder

Directions

Cook potatoes in boiling water until they are done. Drain. 

Place the potatoes in a bowl and begin mashing them with a potato masher, fork or an electric mixer or beater. 

Add butter, salt, pepper, cheese, and some of the milk. Continue mashing the potatoes, gradually adding more milk until you have your potatoes the right consistency. Set aside and let cool.

Preheat the oven to 350°.

In a small bowl, prepare the sauce by combining ketchup, Worcestershire sauce, brown sugar and onion powder. Set aside.

In a large bowl, combine ground beef, eggs, dry onion soup mix and 1/3 cup of the sauce mixture that you just prepared.  Mix thoroughly with clean hands. until combined.  Put the meat mixture into the loaf pan and press out evenly.

Place a sheet of waxed paper on a work surface. Place the hamburger meat on the waxed paper and then pat the mixture into a rectangle, about 1/2-inch thick.

Spread the mashed potatoes over the beef in an even layer leaving 1/2-inch border around the edges.

Sprinkle the cheese over the potatoes.

Using the waxed paper to help lift the meat, roll up the meat jelly roll style, encasing the potatoes and cheese inside. Do not roll the waxed paper up with the meat and potatoes though.

Pinch the ends of the meat loaf to seal in the potatoes. Carefully place the meat roll into a large loaf pan or baking sheet.

Spread the remaining sauce mixture over the top of the meatloaf.

Place the pan in the oven and bake at 350 degrees F for 60 minutes or until completely done and the internal temperature is 1656°.

Let the meatloaf stand for 5 minutes before slicing and serving.

Ham Over Rice

There are days when I don't have much time to cook. On those days, I use canned soup for the cream sauce base. And if I don't happen to have any rice left over, I use Minute Rice to get the meal cooked and on the table in the least amount of time. 

Ingredients

1 onion, chopped
1/2 stick butter or margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
4 c. cooked ham, cut into cubes or bite sized pieces
1 small carton sour cream
Pepper to taste
Rice, cooked
Cheese, sliced

Directions

In a heavy saucepan, melt the butter or margarine over medium heat. Add the onions and saute them until tender and caramelized.

Add the cream of mushroom soup, cream of chicken soup, milk and ham. Simmer until heated through.

Just before serving, stir in the sour cream.

Serve hot over rice. Place slices of cheese over the top.

 Skillet Macaroni and Beef

 One of our favorite meals is  Macaroni and Beef.  We use tomato juice that we canned from the tomatoes in the garden. But when we run out or our supply is low, we use the tomato sauce.  This is a very simple and easy meal to put together so you and your family can sit down to eat without having to wait.

Ingredients

1 1/2 lbs. ground beef
2 c. uncooked macaroni
1 onion, minced
1 sweet pepper, chopped
1 jalapeno pepper, chopped (optional)
16 oz. tomato sauce
1 c. water
1 to 1 1/2 Tbs. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
Tony Chachere's Original Creole Seasoning (optional)

Directions

In a heavy cast iron skillet, brown beef, onion, sweet pepper and hot pepper together until the ground beef is no longer pink and the vegetables are tender.

Add the macaroni.

Pour in the tomato sauce, water and Worcestershire sauce. Season with salt ,pepper, garlic powder, onion powder and Tony Chachere's Original Creole Seasoning. I usually don't measure the Tony Chachere's seasoning. I just sprinkle some in.

Bring to a boil, then lower heat. Cover and simmer for about 25 minutes or until the macaroni is done. 

You can add some cheese with the meal as well.  We usually uses cheddar cheese or hot pepper cheese, but use the kind that you like best.