Homemade Peanut Butter Easter Eggs

Make this Easter holiday extra special by making your own candy. These Peanut Butter Eggs are just as good or even better than the name brand ones you buy in the store. And they are a lot cheaper, too! No two eggs will ever be the same. Peanut butter and chocolate; two great tastes in one.

Ingredients

3/4 c. creamy peanut butter
1/2 c. butter, softened
1/2 tsp. vanilla
2 1/3 c. powdered sugar
1 c. graham cracker crumbs
1 1/2 c. semi-sweet chocolate chips
2 Tbs. shortening
powdered sugar for frosting decorations or sprinkles See below.

Directions

Beat peanut butter, butter and vanilla on medium high speed until thoroughly combined.  Turn the mixer on low as you gradually add the powdered sugar and graham cracker crumbs. 

Form into 16 egg shapes. Place on a tray or cookie sheet lined with waxed paper.  Cover and chill the eggs for 4 hours, or until firm.

In a microwave safe container, melt the chocolate chips and shortening. Stir the mixture every 30 seconds until the chocolate is melted and smooth. You can also melt the chocolate chips using the stove top, over very low heat. Stir the chocolate and shortening constantly, so the chocolate does not burn. 

Place an egg on the tines of a fork, or you can use one of those long handled 2-tined forks as well. Dip the eggs into the chocolate, making sure the surface is covered with chocolate.  Allow the excess chocolate to drip off.  Place the eggs on the waxed paper.  Repeat this procedure for each egg. 

Decorate with sprinkles, or place the eggs in the refrigerator and chill until the chocolate is firm. Or you can decorate the eggs with powdered sugar icing.

Frosting 

To make the frosting, combine 2 cups powdered sugar, 4 teaspoons corn syrup, 1 teaspoon vanilla and 1 to 2 tablespoons milk. Beat until smooth and the right consistency for piping the frosting through a decorator bag or tube.  You may want to divide the frosting into separate containers and tint each one with a different color if desired.

Magic Easter Eggs

These Easter eggs will be one of a kind as each one is hand-made by you. No two eggs will be exactly alike. 

Ingredients

1/2 c. butter
1 tsp. vanilla
1 tsp. salt
few drops of yellow food coloring, optional
1 can sweetened condensed milk
6 c. powdered sugar
1 1/2 lbs. semi-sweet chocolate, melted

Directions

Cream butter, vanilla, salt and yellow food coloring in a mixing bowl.  

Blend in sweetened condensed milk, mixing until the mixture is smooth. 

Gradually add the powdered sugar, blending well after each addition. When the mixture becomes too stiff to mix anymore, turn out onto a board or countertop dusted with powdered sugar. 

Knead in the remaining powdered sugar until you have a dough that is smooth and no longer sticky. 

Form mixture into egg shapes. Place on a tray or cookie sheet lined with waxed paper. Cover and chill the eggs for 4 hours or until firm. 

Melt the semi-sweet chocolate.  Place an egg on the tines of a fork or one of those 2-pronged forks if you have one. Dip the egg into the chocolate, allowing the excess chocolate to drip of. Place the chocolate egg on the waxed paper. Do this to each egg until they are all coated in chocolate. 

You can decorate the eggs with sprinkles while the chocolate is still soft. Or you can allow the chocolate to stand until firm and then decorate with icing. 

Store the chocolate Easter eggs in a covered container at room temperature. You can also place them in the refrigerator if it is hot where you are to keep the chocolate from melting.

Chicken Chowder

If you have extra leftover chicken, this is a great way to use it up. But even if you don't have any leftovers, you can simply cut up the chicken into cubes. Heat a tablespoon of oil in a cast iron skillet, and quickly fry the chicken cubes up.

Ingredients

2 Tbs. butter
1 onion chopped
1 1/2 c. cubed, cooked chicken
1 1/2 . cubed potatoes
1 1/2 c. sliced carrots
2 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
2 c. water
3 Tbs. flour
2 1/2 c. milk, divided
chopped fresh parsley

Directions

Melt butter in a 3-quart saucepan. Add onion and sauté until tender.

Add chicken, potatoes, carrots, bouillon cubes, salt, pepper and water.

Cover and simmer 20 minutes or until vegetables are tender.

Combine flour and 1/2 c. milk.  Stir until there are no lumps and the mixture is smooth. 

Slowly, pour the flour mixture into the vegetables, stirring  or whisking constantly to keep it from lumping. Pour in the remaining 2 cups of milk in with the vegetables.

Cook and stir over medium heat, stirring constantly until mixture thickens.  Sprinkle the top with parsley just before serving.

Juicy, Garlic Roasted Chicken

Garlic Roasted Chicken can be a complete meal all done at the same time. Simply add some quartered potatoes, whole carrots and onions into the roasting pan along with the chicken. In 90 minutes to 2 hours, you will have a wonderful, delicious meal to serve. 

Ingredients

1 (3 to 4  lb.) whole chicken
salt and pepper to taste
1 Tbs. onion powder
1 Tbs. garlic powder
1 tsp. thyme
1 tsp. parsley
1/2 c. room temperature butter or margarine, divided

Directions

Preheat oven to 350°.

Place chicken in a roasting pan.  Sprinkle the outside and the inside cavity of the chicken with salt, and pepper.

Mix the butter or margarine, onion powder, garlic powder, thyme and parsley together.  Rub this mixture over the top of the chicken, lifting the skin to rub the butter mixture over the breast, thighs and legs as well.  Also rub some of the butter mixture on the inside cavity of the chicken.

Bake for 1 1/2 hours, or until chicken is done and meat is tender. Stick a thermometer into the thickest part of the thigh, and it should read 165° to 175°.   If the skin is browning too much, cover with a lid or a sheet of foil. 

Remove from the oven and let rest for 5 minutes before carving.

Deep Chocolate Upside-Down Cake

This vintage cake recipe is easy to make and best of all, it is already frosted and ready to serve.  Deep chocolate taste from an easy to prepare cake mix, baked with a brown sugar, coconut and nut topping. 

Ingredients

1/2 c. butter or margarine
1/4 c. water
1 c. brown sugar
1 c. chopped nuts
1 1/2 c. sweetened flaked coconut
1 pkg. deep chocolate cake mix or German chocolate cake mix

Directions

Preheat oven to 350°.

Melt butter in 13 x 9 x 2-inch cake pan.

Pour in the water.  Sprinkle brown sugar evenly into the pan.

Mix in nuts and sweetened flaked coconut. Spread evenly in the bottom of the pan.

In a mixing bowl, prepare cake mix according to directions. Beat on medium speed for 2 minutes. Pour cake batter over mixture in the pan.

Bake for 40 minutes or until the cake test done when a toothpick inserted in the center comes out clean.

Let stand for 5 minutes so the topping starts to set. Invert the cake pan onto a large platter, or use a cookie sheet if you don't have a platter that large. 

Serve with whipped cream.

 4 Ingredient Salmon Casserole

When times were tough and we didn't have much money, getting salmon in a can was a treat. Sometimes my mother would make a Salmon Loaf and other times she would make a Salmon Casserole. Both were easy to make, and delicious. You can add a can of cream of mushroom soup with a two-thirds can of milk over the top. Or serve it with cheese over the top as well. 

Ingredients

1 lb. can salmon, drained and flaked
3 onions, sliced into thin rings
2 Tbs. butter
2 lbs. potatoes, sliced thin
salt and pepper to taste
parsley leaves (Optional)
buttered bread crumbs

Directions

Preheat oven to 350°. Butter a large casserole dish.

Drain and flake the salmon. 

Melt butter in a large skillet.  Add onions and fry until golden brown and caramelized.

Arrange in layers the fried onions, potatoes, and salmon in a buttered casserole dish. Season the potatoes with salt and pepper to taste.

Sprinkle some chopped parsley and buttered bread crumbs over the top of the salmon. 

Bake for 30 minutes, or until browned.

Congo Bars

Delicious moist bars with nuts and chocolate chips.  They are so good and so easy to make. Congo Bars are perfect for mid-day snacking or to take along on a picnic, or as a dessert.

Ingredients

2/3 c. butter or margarine, softened or room temperature
2 1/4 c. brown sugar
3 eggs
2 1/4 tsp. baking powder
1/2 tsp. salt
2 3/4 c. flour
1 c. nuts, chopped
12 oz. chocolate chips

Directions

Preheat oven to 350°.  Lightly grease and flour the bottom of a 13 x 9-inch cake pan.

Cream butter and brown sugar together until light and fluffy.

Add eggs, one at a time. Beat well after each addition.

Mix in baking powder, salt and flour until combined.

Stir in nuts, and chocolate chips.

Pour into prepared pan. Bake for 25 to 30 minutes.  Do not over bake.

Chicken Squares with Mushroom Sauce

If you have leftover chicken and rice, this is a great way to use them up.  If you are short on time, you can skip making the sauce and use a can of cream of mushroom soup. 

Ingredients

3 c. diced cooked chicken
1 c. cooked rice
2 c. soft bread crumbs
1/3 c. celery, diced
1/4 c. pimentos, chopped
4 eggs, beaten
1 to 2 tsp. salt
1/4 tsp. poultry seasoning
2 c. chicken broth

Sauce

6 Tbs. butter
1 can mushrooms, sliced and drained
6 Tbs. flour
2 1/4 c. chicken broth
1 chicken bouillon cube
1/2 c. light cream
1 Tbs. parsley, chopped
salt and pepper to taste

Directions

Preheat oven to 350°. Lightly grease a 9 x 9 x 2-inch pan. 

Combine chicken, rice, breadcrumbs, celery, and pimento.  Add beaten eggs, salt, poultry seasoning and broth.  Mix thoroughly until well combined.

Bake for 55 minutes.

While the chicken is baking, it is time to make the sauce. 

Melt butter in a medium saucepan on low heat.  Add mushrooms and sauté for about 3 minutes.

Blend in flour. Stirring or whisking constantly, cook one to 2 minutes to remove the flour taste. 

Gradually pour in the chicken broth, stirring constantly to remove the lumps of flour. Add the chicken bouillon cube, stirring until dissolved. 

Add the light cream and cook and stir until the mixture has thickened and is smooth.

Mix in the parsley and salt. Pour the mushroom sauce over the chicken as you serve the dish for supper.

Diamond Shape Cheese Monkey Bread

Cheese Monkey Bread

Diamond Shape Cheese Monkey Bread is a different twist to the usual round dough balls of monkey bread. Don't let the different shape fool you, though. It is every bit as good and loaded with cheesy flavor.

Ingredients

1 pkg. dry yeast
1/4 c. warm water
1 Tbs. sugar
1 c. milk
1c. butter, divided
1 tsp. salt
3 eggs, beaten
3 to 4 c. flour
3/4 shredded Sharp cheddar cheese

Directions

Grease a 10-inch ring mold, or use two, 8 1/2 x 4 1/2 loaf pans.

In a large bowl, combine yeast, warm water and sugar.  Stir to combine.  Allow to sit for 8 to 10 minutes for the yeast to bloom.

In a small saucepan, heat milk, 1/2 cup butter, and salt over low heat to scald.  Do not allow the mixture to boil or your milk will curdle.  Set aside to cool until it is at least 110° or lower, otherwise you kill the yeast.

Add to the yeast mixture along with eggs, and 1 cup flour. Beat well with a wooden spoon.  

Add the rest of the flour and the shredded cheese.  Knead the dough on a lightly floured surface, until it is smooth and elastic. This can take 8 to 10 minutes.  The dough should be soft and just slightly sticky.

Place dough into a lightly greased bowl and turn the dough over to grease the top. (I use the same bowl that the dough was made in.) Cover the top of the bowl with a towel or plastic wrap and place in a warm location until doubled in size, about 1 to 2 hours.

Melt the other 1/2 cup butter over low heat. Set aside while you prepare the dough.

Divide dough in half. Roll each portion out into a 1/2-inch thick rectangle on a lightly floured surface. Cut the dough into 3-inch diamond shapes.

Dip each bread diamond into the melted butter. Place the buttered dough diamond into the ring mold, overlapping the diamond points.  Continue layering the dough diamonds until you have about 3 layers of dough, and the pan three-quarters full.  Do not fill the pan any more than that, or the layers of dough will push out the top layer into your oven.  

Place in a warm location and let rise until doubled in size. 

Bake at 375° for 30 minutes, or until lightly browned.

Invert the ring pan over a plate to serve. Can serve with more melted butter, garlic butter or Parmesan cheese.

Ground Beef Chili Bake

This is an old recipe that my mother made and her mother made it as well.  Like now, meat was expensive and they had to make satisfying meals with cheaper cuts of meat much of the time.  This meal is still one of our favorite recipes to make and serve for my family!

Ingredients

1 lb. ground beef
1 sweet bell pepper, diced
1 onion, chopped
2 cloves garlic, minced
salt and pepper to taste
2 (4 oz.) cans green chilies
1 1/2 c. grated sharp cheddar cheese, divided
1 1/2 c. milk
1/4 c. flour
1/2 tsp. salt
4 eggs
2 drops or more of hot pepper sauce (Optional)
green or red chili taco sauce (Optional)

Directions

Preheat oven to 350°.

In a large cast iron skillet, brown ground beef, sweet pepper, onion and garlic together. Break up the ground beef into little pieces and cook until it is no longer pink.  Drain off grease. Season hamburger with salt and pepper to taste

Spread one can of green chilies over the bottom of a 10 x 6-inch loaf pan.  Sprinkle half the cheese over the top of the green chilies. 

Add the ground beef mixture over the top of the cheese.  

Spread the remaining can of green chilies over the top of the meat. Sprinkle the rest of the grated cheese over the top of the green chilies. 

In a bowl, combine milk, flour, salt, eggs and hot pepper sauce. Beat with a whisk until the batter is smooth. Pour over the chili cheese meat mixture. 

Bake for 50 to 60 minutes or until a knife inserted 1/2-inch deep in the center comes out clean.  The top should be lightly browned. 

Cool for 5 minutes before serving.  If you have some red or green chili taco sauce, serve it with that if desired.

Old Fashioned Perfection Salad

Old Fashioned Perfection Salad is an old recipe going back many generations.  It has stood the test of time and continues to be a favorite congealed vegetable salad. This salad goes well with roast, ham, turkey, chicken . . . almost any kind of meat. 

Ingredients

2  envelopes unflavored gelatin
1/2 c. sugar
1 tsp. salt
1 1/2 c. boiling water
1 1/2 c. cold water
1/2 c. vinegar
2 Tbs. lemon juice
2 c. cabbage, shredded
1 c. celery, chopped
1 sweet pepper, chopped
1/4 c. pimentos, diced
1/3 c. stuffed green-olive slices (optional)

Directions

In a large bowl, mix gelatin, sugar and salt together.  Add boiling water and stir until the gelatin, sugar and salt are completely  dissolved. 

Add cold water, vinegar and lemon juice. Place in the refrigerator until slightly thickened or partially set. 

Remove bowl from the refrigerator.  Stir in the cabbage, celery, green pepper, pimentos and olives.  Chill until firm.  

Cut into into squares and serve on a lettuce leaf.  You can also add some mayonnaise on top of the salad as well.   

Hello Dollies

Hello Dollies is a very old recipe that my grandmother used to make for special occasions. They are easy to make and so good!  Are they like a piece of candy, or a rich tasting bar cookie? You decide.  

This is the basic recipe, but sometimes we will add a layer of butterscotch chips after the chocolate chips. You can also use pecans instead of walnuts. 

Ingredients

1 c. butter or margarine
1 c. graham cracker crumbs
1 c. shredded coconut
1 c. chocolate chips
1 c. walnuts, chopped
1 (14 oz.) can sweetened condensed milk

Directions

Melt butter in the bottom of a 13 x 9-inch cake pan

Pour graham cracker crumbs over the melted butter, spreading out to cover the bottom of the pan. Press the mixture into the bottom of the pan.

Next, layer the coconut over the top of the crust, pressing into the graham crackers below.  Then, repeat with the layer of chocolate chips and press those into the coconut layer.  Layer the chopped walnuts over the chocolate chips, pressing them into the chocolate chip layer below. 

Pour sweetened condensed milk over the top.

Bake at 350° for 25 minutes, or until the top begins to lightly brown. 

Cool thoroughly before cutting into squares.

**To get the milk to pour better, sit the open can in some hot water for a few minutes.

Southern Style Macaroni

Southern Style Macaroni may be a simple and easy dish to prepare, but it tastes so good. You can transfer the ingredients into a casserole dish, but we always leave ours in the skillet.  This way, we have one less dish to wash.  

Ingredients

1 (12 oz) pkg. macaroni, cooked
salt for the macaroni water
1 lb. ground beef
1/2 lb. bacon, diced
1 onion, chopped fine
1 green pepper, chopped fine
4 cloves garlic, minced
1 tsp. salt
black pepper to taste
1 to 2 tsp. Italian herb seasoning
1/2 to 1 tsp. Tony Chachere's Original Creole Seasoning
1 (16 oz.) can red beans
1 (16 oz.) can peas, drained ** see notes below.
1 (16 oz.) can tomatoes
1/2 lb. American cheese, cubed

Directions

Preheat oven to 350°.

Fill a large pot with water, add some salt, and bring to a boil. Cook macaroni according to package directions. Drain.

Brown ground beef, bacon, onion, green pepper and garlic in a heavy cast iron skillet. Drain off fat. 

Stir in the beans, peas, tomatoes and cooked macaroni.

Season with salt and pepper, Italian herb seasoning, Tony Chachere's Original Creole Seasoning. Taste the mixture and add more seasonings if desired.

Sprinkle cheese over the top.

Bake for 45 minutes, or until the surface is bubbly, and the cheese is melted.

**

Instead of throwing out the juice from the pea can, add it to the macaroni water.  It adds some flavor to the pasta.  

Homemade Butterscotch Brownies

Homemade Butterscotch Brownies is a quick and easy recipe. This is one brownie that your family will love and ask you to make often. They are chewy and sweet with butter and brown sugar. You can make them with or without the coconut and/or nuts.

Ingredients

1/3 c. butter
1 c. brown sugar
1 egg
1/2 tsp. salt
3/4 c. flour
1 tsp. baking powder
1/2 tsp. vanilla
1/2 c. coconut (optional)
1 (6 oz.) pkg. chocolate chips
1/2 c. nuts, chopped (optional)

Directions

Preheat oven to 350°. Grease an 8 or 9 inch square pan. 

Melt butter in medium saucepan. Set aside until cool.

Add brown sugar, egg, salt, flour, baking powder, and vanilla. Blend ingredients well.

Mix coconut, chocolate chips and chopped nuts.

Spread in prepared pan. 

Bake for 25 minutes.

Do not over bake the brownies.  They may look like they are not quite done, but remove them from the oven and allow them to cool.  If you over bake the brownies, they will be hard and dry.

 Baked Beans and Sausage Casserole

This is a very simple and easy meal that satisfies the hunger and people ask for more. The diced tomatoes are optional. It calls for draining off the liquid. You can  leave it in and cook the baked bean dish longer or at a higher heat to evaporate the extra liquid, or pour it into a container cover with a lid and place it in the refrigerator to use in another dish.

Ingredients

1 lb. Italian sausage, hot sausage or your favorite sausage
1 c. smoked ham, cut up (Optional)
1 onion, chopped
1 green pepper, chopped
2 (15 oz.) cans pork and beans ** see below
1 (14.5 oz) can diced tomatoes, drained (Optional)
1 to 2 tsp.  mustard
1/3 to 1/2 c. ketchup
1/4 to 1/2 c. brown sugar
1 Tbs. molasses
salt and pepper to taste

Directions

Preheat oven to 325°.

In a large cast iron skillet, crumble and cook the sausage over medium heat until no longer pink. 

Add the onions and pepper to the skillet. Saute until the vegetables are tender. Drain.  

Add the pork and beans, and diced tomatoes. Mix in, using the minimal measurement amounts first, mustard, ketchup, brown sugar and molasses. Stir to mix. Taste the baked bean mixture to see if it needs more mustard, brown sugar or ketchup.  We like a sweeter base, while others like it less sweet. Salt and pepper to taste. 

Bake for 1 hour.

***You can use  1 (28 oz. ) can baked beans instead. just omit the mustard, ketchup and brown sugar from the ingredients. 

Creamy Chicken Enchiladas

Creamy Sour Cream Chicken Enchiladas

Most of the enchiladas we make are made with beef, but here is a different variation of the recipe where we use chicken.  It is a great way to use up any left over chicken that has already been cooked if you have some extra on hand. 

Ingredients

8 (8 inch) four tortillas
1 lb. chicken breast, diced  or 2 c. shredded chicken meat already cooked
1 onion, diced
1 tbs. oil
2 c. sharp cheddar cheese, shredded or Monterey jack cheese or hot pepper cheese 
1/4 c. butter
1/4 c. flour
2 c. chicken broth
1 c. sour cream
1 (4 oz.) can green chilies

Directions

Preheat oven to 350°.  Lightly spray a 9 x 13-inch baking pan.

In a cast iron skillet, pour in the oil and heat.  Cook the diced chicken pieces and onion together until the chicken is just done, and the onion is tender. 

Evenly distribute the chicken and onions on each of the flour tortillas.   Sprinkle with 1 1/2 tablespoons cheese on top of the chicken. Roll tortillas up and place seam side down in the prepared pan.

In a medium saucepan, melt the butter over medium low heat.  Stir in flour to make a roux. Cook and stir over medium heat for 1 to 2 minutes to remove the flour taste. 

Whisk in the chicken broth, stirring constantly until smooth.  Bring to a boil. Turn the heat to low and stir in the sour cream and green chilies.  Warm through, but do not boil. 

Pour the sauce over the top of the tortillas.  Sprinkle the remaining cheese over the top.

Bake 20 to 25 minutes until cheese is melted and the sauce around the edges is bubbly.

Apple Bread Or Bars

This is a recipe from my grandmother's recipe box. It makes a simple, yet delicious apple bars. They are great for snacking, lunches or even as a dessert with a dollop of whipped cream or served with ice cream. 

Ingredients

1/2 c. shortening
1/2 c. granulated sugar
1/2 c. brown sugar
2 egg
1 tsp vanilla extract
2 Tbs. sour milk
1 tsp. soda
1/2 tsp. salt
2 c. flour
2 c. chopped apples
2 Tbs. granulated sugar
1/4 tsp cinnamon

Directions

Preheat oven to 350°. Lightly grease a 13 x 14 1/2-inch pan or two smaller pans.  You can use a sheet pan, but the bars will be thinner.

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

Beat in eggs, one at a time, mixing well after each addition.  

Mix in the vanilla extract and sour milk.

Add the soda, salt and flour, mixing until combined.

Stir in the apples.

Spread out in the prepared pan. 

In a small bowl, combine 2 tablespoons granulated sugar and cinnamon. Sprinkle over the top of the apple bars. 

Bake at 325° for 55 minutes.

Coffee Toffee Bars

Coffee Toffee bars are easy to make and taste so good.  They are like the chocolate chip bar cookies, but with the flavor of coffee and almonds.

Ingredients

1 c. butter or margarine
1 c. brown sugar
1 tsp. almond extract or vanilla
1 to 2 Tbs. instant coffee crystals
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp salt
2 1/4 c. flour
1 c. semi-sweet chocolate chips
1/2 c. nuts, chopped (Optional)

Frosting

1 Tbs. soft butter
3/4 c. powdered sugar
1/8 tsp. almond extract or vanilla
1 to 2 Tbs. milk

Directions

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

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

Blend in almond or vanilla extract and instant coffee crystals

Add the flour to the mixture.  You may need a bit more flour to make a stiff dough. 

Stir in chocolate chips and nuts.  

Press the mixture into the prepared pan.  

Bake for 20 to 25 minutes.  While the bars are baking, you can make the frosting. 

To make the frosting, mix butter and powdered sugar together.  Add the almond or vanilla extract and 1 Tablespoon milk.  

Slowly add the other tablespoon of milk until spreading consistency. Frost the bars while they are still warm. 

 Boiled Raisin Cake

This is an old-fashioned cake that my grandmother used to make quite often.  It was passed down through her family.  As it bakes, the spices fill the house. You know something good is going to come out of the oven. You can frost this cake with Brown Sugar Frosting, or eat it plain.  Either way, this cake is delicious.

Ingredients

2 c. raisins
3 c. water
1 c. sugar *You can use brown sugar
1/2 c. butter or shortening or half butter and half shortening
2 eggs
1 tsp. vanilla
2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
2 tsp. soda
1/2 tsp. baking powder
3 c. flour
1 1/2 c. walnuts, chopped (optional)

Brown Sugar Frosting

1 1/2 c. brown sugar
1/4 c. butter
3 Tbs. milk
2 c. powdered sugar

Directions

Preheat oven to 350°. Lightly grease a 9 x 13-inch cake pan.

In a medium saucepan, combine raisins and water together.  Bring to a boil and boil until raisins are tender. Remove the raisins and continue to boil the liquid until there is 1 cup liquid.  If you boil it down too much, add some extra water to make 1 cup. You can also use coffee. Set aside to cool.

In a large mixing bowl, cream sugar and butter until fluffy.

Add eggs one at a time, beating well after each.  Stir in raisins and the reserved raisin water. 

Mix in cinnamon, cloves, nutmeg, all spice, soda, and baking powder. Gradually add flour, stirring until combined.  Stir in nuts.

Pour into prepared pan. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool. Prepare the frosting if desired.

In a medium saucepan, combine brown sugar, butter and milk.  Stirring constantly, cook until the sugar dissolves.  Remove from heat and pour into a mixing bowl. Set aside to cool completely.

Add the powdered sugar into the cooled brown sugar mixture.  Mix until the frosting becomes the right consistency for spreading over the cake. You can add more powdered sugar if you need it thicker, or if you want a thinner frosting, add a little milk, beating until you have the right consistency.  

Frost the cake. Serve and enjoy.  

Bacon Onion Buns

If you like bacon and onions, then these bread buns are sure to please. You can mix the bacon and onions in the dough and then make into buns. Or, you can roll the dough out, spread the bacon and onions over the dough and roll up into a jelly roll. Slice the dough into rolls and bake them that way.  You can also add 2 cups shredded cheddar cheese in the dough as well. 

Ingredients

3/4 lb. bacon
1 large onion, chopped about 2 cups
2 pkg. yeast
1/4 c. warm water
1 tsp granulated sugar
2 c. boiling water
1 c. oatmeal
3 Tbs. oil 
3 Tbs. molasses
1 egg
2/3 c. brown sugar
2 tsp. salt
5 to 6 c. flour

Directions

Lightly grease two 9 x 13-inch cake pans

Brown bacon in a heavy cast iron skillet until browned, but not too crisp. Remove bacon and crumple into small pieces.  Pour off all but 2 tablespoons of bacon grease. Add the onion to the skillet. Cook until the onion is golden brown.  Cool.

In a large bowl, pour boiling water over oatmeal. Set aside to cool.

Dissolve yeast and granulated sugar in the 1/4 c. warm water.  Set aside for about 10 minutes, so the yeast can bloom. 

In the oatmeal bowl add the yeast mixture, bacon, onions, oil, molasses, egg, brown sugar, salt, and 3 to 4 cups flour.  Add another 1 to 2 cups flour. When the dough becomes too hard to stir, turn the dough out onto a lightly floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic. 

Place in a lightly greased bowl. We use the same bowl that the dough was mixed in to save on washing dishes. Cover the bowl with a towel or plastic wrap and put in a warm location, so the dough can rise. When the dough is doubled, punch down.

Shape into buns and place in the prepared pans. 

Place the pans in a warm location and let the dough rise until doubled. 

Bake at 375° for 18 to 20 minutes.

Stew Hot Dish

Stew Hot Dish is a simple one dish meal that includes meat and an array of different vegetables.  You can add or remove the vegetables to suit your taste. Sometimes I add a beef bouillon cube for more flavor.  Serve with homemade bread or biscuits

Ingredients

1 lb. hamburger
1 onion, chopped
3 to 4 garlic cloves, minced
1 1/2 c. diced potatoes
1 pkg. frozen mixed vegetables
1 c. sliced carrots
1 c. water
1 can tomato soup
1 tsp. Worcestershire sauce
salt and pepper to taste
2 bay leaves

Directions

In a Dutch oven, we have a heavy cast iron one with a lid, brown the hamburger, onion and garlic until the hamburger is no longer pink and the onion is tender.  Drain off excess grease.

Add the potatoes, frozen mixed vegetables, sliced carrots, water, tomato soup, Worcestershire sauce, bay leaves, salt and pepper. Mix well.  Bring to a boil, then turn the heat down to low.  Simmer for 45 to 60 minutes or until vegetables are tender.  Stir occasionally and add more water as needed. 

Scalloped Potatoes, Sausage and Cabbage

Comfort food. Growing up, we had potatoes with almost every meal. This recipe uses cabbage, but you can leave it out if you prefer. The Kielbasa sausage can be substituted for another kind of meat.  This recipe is very versatile, allowing you to use what you have on hand. this dish can even be made ahead of time and baked later on. 

Ingredients

4 medium potatoes, sliced very thin
1 onion
8 oz. Kielbasa sausage
1/4 c. butter or margarine
1/4 c. flour
2 tsp. salt
1/4 tsp. pepper
1 can evaporated milk
1/4 c. water
2 c. shredded cabbage
1/2 cheddar cheese, shredded 

Directions

Preheat oven to 350°. Lightly grease a 3-quart casserole dish.  You can also use a 13 x 9 baking dish if you don't have a casserole dish.  

Slice potatoes, onions and sausage thinly.  Set aside.

In a medium saucepan, melt butter or margarine.  Whisk in the flour, salt and pepper until smooth.  Gradually add milk and water, stirring constantly over medium heat until thickened.

Layer one third of the potatoes, half of the onions, half the cabbage, half of the sausage and one third of the sauce.  Repeat layers and top with the remaining potatoes and sauce.

Cover and bake for 35 minutes.  Uncover and bake 45-50 minutes more or until potatoes are tender. 

Pan Tacos

This is a different twist to the usual hand held taco and it is less messy.  This recipe combines ground beef, onions, peppers, taco seasoning and peppers in single pan.  You can also add some left over rice to the dish for a great tasting meal.

Ingredients

1 box taco shells
2 lbs. hamburger
1 onion, chopped
1 sweet pepper, chopped
1 or 2 jalapeno peppers, chopped
1 can mushroom soup
1 can celery soup
1 (12 oz.)  can tomato paste
1 pkg. taco seasoning mix ** see below
2 c. shredded cheese
sour cream
lettuce

Directions

Preheat oven to 350°.

Crush taco shells. Place them in an ungreased 9 x 13-inch pan.

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

Add mushroom soup, celery soup, tomato paste, taco seasoning mix.  Mix well.

Pour the hamburger mixture over the broken taco shells. 

Top with shredded cheese.

Bake for 20 minutes.  Serve with shredded lettuce and sour cream. 

Taco Seasoning Mix

If you don't have a package of taco seasoning, you can easily make some at home with spices you probably already have in your kitchen.  

Ingredients

1/2 c. chili powder
2 Tbs. cumin
2 Tbs. onion powder
1 Tbs. garlic powder
1 1/2 Tbs. paprika
1/4 tsp. cayenne pepper
1/4 tsp. oregano

Directions

Mix all ingredients together and place them in an airtight container.  Use 2 tablespoonful of taco seasoning to equal one store bought packet of taco seasoning.  

Cavantini

Cavantini is a great recipe to make if you don't have a lot of time. It is economical and easy on the pocketbook. If you are rally short on time, you can skip making the meat sauce and use a large jar of spaghetti sauce with meat. 

Ingredients

2 1/2 c. rigatoni or other noodles, cooked and drained
1 lb. ground beef
1 sweet pepper, chopped
1 onion, chopped
1/2 tsp. oregano
1/4 tsp. pepper
1/2 tsp. garlic powder
1 tsp. salt
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato sauce
1 can mushrooms
3/4 c. water
1 bay leaf
8 oz. mozzarella cheese, shredded
1/4 c. Parmesan cheese
pepperoni (optional)

Directions

Fill a large pot with water. Bring to a boil. Cook rigatoni or other noodles according to package directions.  Drain.

In a heavy cast iron skillet, brown the ground beef, pepper and onion together until the hamburger is no longer pink and the vegetables are tender.  Drain off excess grease.

Mix in the oregano, pepper, garlic powder, salt, tomato paste, tomato sauce, mushrooms, water and bay leaf.  Bring to a boil.  Simmer uncovered for 30 minutes.  Remove the bay leaf. 

In a 9 x 13-inch pan, put the meat sauce on the bottom.  Then add the noodles for the next layer. Sprinkle the mozzarella cheese, Parmesan cheese and add the pepperoni over the top.

Bake at 375° for 30 to 40 minutes.

Refrigerator Raisin Bran Muffins

Refrigerator Raisin Bran Muffins are so easy to make. The best part is, you can make fresh baked muffins for breakfast every morning without having to make up the batter. They are very versatile as well. We will often put blueberries and /or mashed overripe bananas in ours.  Substitute some of the oil with melted butter.  You can also replace some of the sugar with honey.

Ingredients

1 (12 oz.) pkg. Raisin Bran Cereal (May use the off brand cereal as well)
3 c. sugar
5 c. flour
1 tsp. salt
4 tsp. soda
1 c. vegetable oil 
1 qt. buttermilk
4 eggs, beaten

Directions

In a large bowl, combine cereal, sugar, flour, salt, and soda.  Mix thoroughly.

Add oil, buttermilk and beaten eggs. Stir only until the dry ingredients are moistened. Do not over mix.

Cover with a tight fitting lid and place in the refrigerator. 

The next day, remove from the refrigerator.  Do not stir the mixture. Spoon out the dough and put in muffin tins or cupcake liners.  

Bake for 20 minutes at 375°

This mixture keeps in the refrigerator for 5 to 6 weeks.  It is important to remember to not stir it at all. Just scoop the dough like batter out and bake.  

 Pasghetti Pizza

Combine the flavors of spaghetti and pizza together, and you get Pasghetti Pizza.  This is a twist of two great tasting meals combined into one great dish. 

Ingredients

1 (16 oz.) pkg. spaghetti
2 eggs
1/2 c. milk
1 c. mozzarella cheese, shredded
3/4 tsp. garlic powder
1/2 tsp salt

Topping

2 (15 to 16 oz.) jars spaghetti sauce
1 1/2 tsp. oregano
3 c.  mozzarella cheese, shredded

Optional Toppings

1 pkg. sliced pepperoni
1 lb. sausage, cooked and drained (We use spicy or hot sausage)
1 lb. hamburger, cooked and drained
1 can mushrooms, drained

Directions

Break spaghetti into 2-inch long pieces.  Cook according to package directions or until done.  Drain and cool.

Preheat oven to 400°.  Grease a 10 x 15-inch cookie sheet.

In a large bowl, lightly beat the eggs. 

Pour in the milk, 1 cup cheese, garlic powder and salt.  Mix until combined.  Add the cooked and cooled spaghetti.  Stir and mix well.

Spread the spaghetti mixture evenly into the bottom of the prepared cookie sheet. 

Bake 15 minutes.  Remove the cookie sheet from the oven and lower the oven temperature to 350°.

Spread the spaghetti sauce over the mixture in the cookie sheet. 

Sprinkle the oregano evenly over the top of the spaghetti sauce. Choose one or several of the optional toppings and for the next layer.  Sprinkle the 3 cups mozzarella cheese over the top.  

Bake 30 minutes.  Let stand for 5 minutes at room temperature before cutting.

Cherry Surprise Cake and Topping

Hidden between the two layers of cake batter is a sweet surprise. Cherries.  This fruit is a favorite in our family, especially with my kids. Cherry Surprise Cake and Topping is very easy to make, even though it will look like you spent hours in preparation. 

If you are really short on time, you can use a box cake mix instead.  Just follow the directions on the box, but put the cherry pie filling and sugar cinnamon topping in the center as this recipe calls for.

Ingredients

1 c. vegetable oil
1 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. baking powder
2 c. flour
1 large can cherry pie filling

Topping

1/2 c. sugar
1 Tbs. cinnamon

Directions

Heat oven to 325°.  Grease a 9 x 13 x 2-inch cake pan.

Cream together oil and sugar.

Add eggs, one at a time, beating well after each addition.  Beat until the mixture is fluffy. Pour in vanilla and mix well. 

Add the baking powder and then the flour. Beat well.  The batter will be thick.

Spread half the cake batter into the prepared cake pan. Sprinkle half of the sugar cinnamon topping mixture over the batter.  Pour cherry pie filling over the batter and sugar cinnamon topping.  Place the the rest of the cake batter over the top of the cherry pie filling.  Sprinkle with the remaining half of the sugar cinnamon topping. 

Bake for 45 to 50 minutes.  Be sure to check the cake after 40 minutes as oven do bake differently. 

Cinnamon Walnut Coffee Cake

Cinnamon Walnut Coffee Cake is so delicious. It is a staple at our house. This makes two coffee cakes. So you have an extra one to give to a friend, or keep for later. 

Ingredients

1 pkg. dry  yeast
1 tsp. sugar
1/4 c. warm water
1 c. sour cream or half and half
2 Tbs. milk
2 Tbs. butter
3 Tbs. sugar
1 egg
1 tsp. salt
3 3/4 c. flour

Filling

2 Tbs. butter softened
1/3 c. brown sugar
1 Tbs.  cinnamon
1/2 c. chopped walnuts

Powdered Sugar Glaze

2 c. powdered sugar
2 Tbs. butter or margarine, softened
1 tsp. vanilla
3 to 4 Tbs. milk or half and half

Directions

Dissolve yeast and 1 teaspoon sugar in warm water.   Set aside for about 8 to 10 minutes so the yeast can bloom. This way you know it is alive. 

In a large bowl, combine yeast mixture, sour cream, milk, butter, sugar, egg, salt and 2 cups flour. 

Beat with a wooden spoon until mixed well.  Gradually add remaining flour until dough is easy to handle.  Knead on a lightly floured surface for 8 to 10 minutes or until the dough is smooth and elastic.  

Grease the bowl you mixed the dough to save on dishes.  Place the dough in the greased bowl and cover with a tea towel or a piece of plastic wrap. Let rise in warm water until doubled in size, about 90 minutes.

Prepare the filling while the dough rises.

In a small bowl, combine the brown sugar and cinnamon together. Set aside.

Divide the dough in half.  Roll each piece into a 12 x 12-inch square. Spread half the butter over the dough.  Sprinkle half of the brown sugar and cinnamon mixture over the top of the butter.  Next sprinkle half of the walnuts over the top.

Roll up like a jellyroll and press seam ends together to seal.  Repeat with the other half of the dough. 

 Place the loafs on a greased baking sheet. Make sure the loaf ends are no closer the 1.5-inches from the end of the pan.

Place in a warm location until doubled in size.

Bake in a 350° oven for 25 to 30 minutes.  

Prepare powdered sugar glaze.

In a medium bowl, combine powdered sugar, butter, and vanilla. Gradually mix in the milk adding enough until you get the desired consistency of a glaze.

Drizzle over the top of the cooled Cinnamon Walnut Coffee Cake loaves.  Cut serve and enjoy!

Pioneer Beans

Pioneer beans is an old-fashioned recipe.  To me, it is comfort food.  This recipe doesn't take long to prepare and have cooking on the stove. 

The original recipe does not call for draining the liquid off the lima beans and kidney beans and this is the way I wrote it.  It seems that nowadays, most recipes call for draining away the liquid from the beans, but for me, it depends on how long they will be cooking. The liquid just gives the beans a better taste.  However, some cans of beans are more liquid then beans. For those, I do drain away some of the liquid.  If you do drain the beans, don't throw out the liquid right away. You can pour some in to the dish as needed.

Ingredients

1/2 lb. hamburger
1/2 lb. bacon, cut into pieces **see note below
1 onion, chopped
1 can lima beans
1 can pork and beans
1 can kidney beans
1 c. plus 2 Tbs. brown sugar
2 Tbs. molasses
1/4 c. mustard
1/4 c. catsup

Directions

In a large cast iron skillet,  brown the hamburger, bacon and onion. Drain off excess grease.

Add the lima beans, pork and beans, kidney beans, brown sugar, molasses, mustard and catsup together.

Simmer for at least, 20 minutes. Or you can bake the beans in the oven in a covered pot.  I usually bake mine at 190° to 200° if they are going to be cooking for 7 to 8 hours. 

Serve with corn bread and honey. 

**I will often fry the bacon first and drain off the bacon grease into a heat proof cup or bowl.  Allow the grease to cool and then put in a canning jar with a lid.  The bacon grease gives your meals a great taste and bacon grease keeps a long time.   

Chuckwagon Casserole

Chuckwagon Casserole is quick and easy to prepare.  Ground beef, onions and peppers with cheesy biscuits on the top.  Cook in one cast iron skillet and transfer right into the oven to finish baking.  

Ingredients

1 lb. hamburger
2 stalks celery, chopped
1 onion, chopped
1 sweet pepper, chopped
1 (6 oz.) can tomato paste
1/2 c. water
1 Tbs. chili powder
1 tsp. salt
1 tsp. paprika
1 (17 oz.) can lima beans, drained
1 (16 oz.) can pork and beans
10 cubes cheddar cheese cut into 1/2-inch cubes
8 oz. refrigerated biscuits (country Style)
2 Tbs. milk
1 c. corn chips, crushed

Directions

Preheat oven to 425°.

In a 10-inch cast iron skillet, brown the ground beef, celery, onion, and green pepper. Drain off excess grease.

Stir in tomato paste, water, chili powder, salt, paprika, lima beans and pork and beans.  Bring to a boil then turn heat down to a simmer.  Allow the mixture to simmer while you prepare the biscuits. 

Separate biscuit dough into 10 biscuits.  

Place a cube of cheese in the center of each biscuit.  Fold dough over the cheese, covering it completely.  Seal the edges well so the cheese does not leak out.

Dip biscuits in milk.  Then, coat the biscuits with the crushed corn chips.  

Arrange biscuits around edge of the hot meat mixture.

Bake 15 to 20 minutes or until the biscuits are golden brown.  Serve.

Scalloped Chicken

Scalloped Chicken is a great recipe that combines chicken, onions, cheese and rice together. A touch of pimentos to give it flavor.  This is one dish your family will love. 

Ingredients

1 c. rice, uncooked
2 chicken bouillon cubes
3 Tbs. butter
1 onion, chopped
2 c. milk
1 1/2 c. shredded cheddar cheese
2 to 4 Tbs. chopped pimento
3 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
2 c. cooked chicken
1/2 c. shredded cheddar cheese
3 slices white bread, cubed
2 Tbs. melted butter

Directions

Preheat oven to 375°.  Butter the inside of a casserole dish or baking dish.

Cook rice following package directions, adding the 2 chicken bouillon cubes in the water to dissolve before you add the rice to cook.

In a 3-quart saucepan, melt 3 tablespoons butter. Saute the onion until tender. 

Stir in the flour, salt, and pepper. .

Gradually pour in the milk, whisking constantly so it does not lump.   Continue to cook and stir over medium heat until the mixture thickens.  Cook an additional 2 minutes.

Add 1 1/2 cups cheese and pimento.  Stir until cheese melts. 

Mix in the chicken and rice.

Transfer the mixture into a casserole dish. Sprinkle remaining 1/2 cup cheese over the top.

In a medium bowl, toss the bread cubes and melted butter together to coat.  Arrange the buttery bread cubes around the edge of the casserole.  

Bake for 20 minutes.