Broccoli and Ham Casserole

Ham with broccoli is an easy casserole dish to put together.  If you work and don't have time to cook much, then this recipe will help you out with that. Your family will love it and request it often.  

Ingredients

4 Tbs. butter, divided
1 onion, diced
1 sweet bell pepper, chopped
2 cloves garlic, minced
1 onion, diced
1 sweet bell pepper, chopped
2 cloves garlic, minced
2 Tbs. flour
2 c. milk
3/4 lb. sharp cheddar cheese, shredded
3 c. broccoli, fresh or frozen
2 c. cooked ham, cubed
1/2 c. black olives
1 can mushrooms, drained
salt and pepper to taste
1 1/2 c. seasoned stuffing cubes, divided

Directions

Preheat oven to 325°. Lightly spray a 13 x 9-inch baking dish.

Cook the broccoli according to package directions. Drain. Set aside.

In a saucepan, melt 3 tablespoons butter. Sauté onion, and sweet bell pepper until tender. Add garlic and sauté for a minute.

Stir in flour, mixing thoroughly.  Gradually pour in the milk, stirring constantly. Bring to a boil. Cook and stir until thickened, about 2 minutes. Turn heat to low.

Add the cheese, stirring until the cheese is melted.

Add the broccoli, ham, black olives, mushrooms and 1-cup stuffing mix to the cheese mixture. Stir to combine. 

Transfer to a 2-quart baking dish. 

Melt 1 tablespoon butter in a saucepan. Add 1/2 c. stuffing mix and toss to coat. Sprinkle around the edge of the casserole.

Bake uncovered for25 to 30 minutes.

Easy Southwestern Corn

This is a healthy side dish that goes perfect with any meal.  It is bright, colorful, and packed with flavor. We usually serve this along with Beef Enchiladas and Refried Beans.  

Ingredients

1 Tbs. butter
3 1/2 c. fresh corn or frozen corn
1 onion, chopped
1 sweet bell pepper, diced
1 jalapeno, chopped
1 can Rotel tomatoes and green chili's
1 Tbs. lime juice
salt and pepper to taste
1/2 tsp. cumin
2 Tbs. cilantro (optional)

Directions

In a heavy cast iron skillet, melt butter over medium high heat. 

Stir in corn, onion, sweet bell pepper and jalepeno pepper. Cook and stir until tender. This takes about 3 to 5 minutes.  Reduce heat to low.

Add the Rotel tomatoes and green chili's, lime juice, and cumin.  Stir until combined.  Cook, stirring occasionally, until heated through. Salt and pepper to taste.

Remove from heat.  Add the cilantro if desired.  Serve and enjoy.

Hearty Baked Chicken Sandwiches

This recipe is a great way to use up left over chicken.  Or you could also buy a roast chicken already made at the grocery store. In about 30 minutes, you and your family will be sitting down to a great meal. Add some vegetables on the side for a complete meal.

Ingredients

1 c. diced cooked chicken
3/4 c. celery, diced
1/4 c. chopped walnuts (optional)
1 onion chopped
1 Tbs. lemon juice
1/4 c. mayonnaise
salt and pepper to taste
4 slices bread
1/2 c. potato chips, crushed (optional)
Shredded cheese

Directions

Preheat oven to 350°.

In a bowl, combine chicken, celery, walnuts, onion, lemon juice, and mayonnaise.  Mix thoroughly until well blended.

Place the bread on a cookie sheet. Bake for 4 to 6 minutes or until the top of the bread is golden brown and crispy.  Be sure to watch the bread, so it does not burn. The length of time will depend on your oven, so don't walk away. 

Turn the bread over. Spread chicken mixture over the untoasted side of the bread. Sprinkle potato chips and cheese over the top. 

Bake for 12 minutes, or until heated through and cheese is melted.

Fluffy Honey Dressing

This is an easy honey dressing to make with a perky flavor. It is perfect to use as a dipping sauce for fruit slices or to add in with salads.

Ingredients

2 eggs
1/2 c. honey
1/4 c. lemon juice
2 Tbs. frozen orange  juice
1/8th tsp. salt
1/2 c. heavy cream, whipped
2 tsp. grated lemon rind

Directions

In a saucepan, beat eggs until frothy/  Stir in honey, lemon juice, frozen orange juice and salt. 

Cook over low heat, stirring constantly until thickened.  Remove from heat and allow to cool.

Gently, fold in whipped cream and lemon rind.

Serve with fresh fruit as a dipping sauce. Keep refrigerated.

Sweet Country Fair Egg Bread

This bread recipe is so simple.  It uses basic ingredients and it is practically fool-proof.  It is a rich bread dough that is more like sweet bread than a dinner sandwich bread.  

You'll enjoy eating it on its own, or with butter and jelly or jam spread over the top of the slices. Or sprinkle some cinnamon sugar over the top for a delicious treat!

Ingredients

1 /2 c butter
2 tsp salt
1/2 c. sugar
1 1/2 scalded milk
2 pkg. yeast
1/2 c. hot tap water 110 to 115°
2 eggs
9 c. flour
softened butter

Directions

Set oven to 400°.  Grease three 8-inch loaf pans

Combine butter, salt, and sugar in a large mixing bowl.

Stir in scalded milk.  Let stand until the mixture is cooled to lukewarm.  

Meanwhile, combine hot tap water, yeast and 1 tablespoon sugar together. Let stand for about 10 minutes to activate the yeast and make sure it is active. Pour this into the lukewarm milk mixture.

Beat in eggs.

Add 3-cups of flour.  Beat the mixture with a wooden spoon until it is a smooth, and has a sponge-like consistency.

Continue to mix in more flour until it gets too hard to stir. Turn the dough out onto a floured surface.   Knead the dough until it is smooth and elastic, adding the rest of the flour. This takes about 7 to 10 minutes. The dough may require more flour or less flour, depending on the day and humidity levels. The dough should be slightly tacky, but not so much that it sticks to your hands or the kneading surface.

Place the dough into a greased bowl, turning once to cover all dough surfaces with a bit of grease. Cover with a piece of plastic wrap or a tea towel.  Set the bowl in a warm location and let rise for 90 minutes, or until doubled in bulk.

Punch the dough down. Turn the dough out onto a lightly floured surface. Divide the dough into 3 equal sized portions.  Shape each dough portion into a loaf and place into prepared pans.

Lightly spray the tops with cooking spray or rub some olive oil or softened butter over the tops to keep the dough from drying out. 

Place the bread pans in a warm location and allow the dough to rise again until doubled in bulk.

Bake at 400° for 10 minutes. Reduce heat to 350° and continue to bake the bread for another 40 minutes, or until done.

Remove the bread from the pans and cool on a wire rack.

Homemade Spicy One Skillet Hamburger Helper

Spicy One Skillet Hamburger Helper

It is always good to stay away from the processed foods found in a box, and this Homemade Spicy Hamburger Helper recipe is a perfect substitute.  It is just as easy to make and everything goes in one skillet.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, diced
1 hot pepper, diced (optional)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. chili powder
1/2 c. tomato paste
1 Tbs. ketchup
1 tsp. prepared mustard
1 1/2 c. macaroni
3 1/2 c. beef broth or water
salt and pepper to taste
1/2 c. sour cream (optional)
2 c. shredded cheddar cheese

Directions

In a large cast iron skillet, add the ground beef, onion, sweet bell pepper and hot pepper.  Cook, stirring occasionally, until the ground beef is no longer pink and the vegetables are tender. Drain off excess grease.

Stir in onion powder, garlic powder, chili powder, tomato paste, ketchup, mustard, macaroni, and beef broth.

Bring to a boil.  Cover and simmer for 12 to 15 minutes, or until macaroni is cooked through. Stir occasionally. Season with salt and pepper to taste.

Remove pan from heat. Stir in sour cream until blended.

Top with shredded cheddar cheese and serve!

Soft Pumpkin Cookies

Fall is in the air, and that means it is time for pumpkins. These Pumpkin Cookies stay soft, and they simply melt in your mouth.  Delicious goodness in every bite!

Ingredients

1/2 c. shortening or butter
1 c. sugar
1/2 c. brown sugar
1 c. pumpkin
1 egg
1 tsp. vanilla
1 tsp. soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 to 1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 1/2 c. flour
1 c. raisins (optional)
1 c. white chocolate chips (optional)
1/2 c. nuts  (optional)

Frosting

1/4 c. brown sugar
1/4 c. butter, softened
3 Tbs. milk
1 tsp. vanilla
2 c. powdered sugar

Directions

Preheat oven to 350°.  Grease baking sheets.

In a mixing bowl, combine shortening, and sugar together. Cream until light and fluffy.

Beat in pumpkin, egg, and vanilla. Mix thoroughly until combined.

Add soda,  baking soda, cinnamon, nutmeg, salt, and flour.  Mix well.   

Stir in raisins and nuts if desired.

Drop by rounded tablespoon onto prepared baking sheets.  

Bake for 15 to 18 minutes, or until edges are firm.  Cool on baking sheet for about 2 minutes before removing to a wire rack. 

Make frosting if desired.

In a small saucepan, combine butter and brown sugar.  Stir until melted and smooth over low heat. 

Transfer this to a mixing bowl.  Stir in milk and vanilla.  

Add powdered sugar, beating until smooth. If the mixture is too thin, add more powdered sugar. If the mixture is too thick, add more milk.  

Spread over cookie tops.  You may sprinkle more cinnamon over the top of the frosting if desired.

Pork On A Bun

This is an easy recipe to make when you are short of time. If you have extra pork roast on hand, simply shred the pork and add a few basic ingredients for a wonderful meal. 

Ingredients

1 onion, chopped
1/2 c. celery, chopped
1/3 c. sweet bell pepper, chopped
1 c. ketchup
1/4 c. brown sugar
2 Tbs. vinegar
2 Tbs. Worcestershire Sauce
1 tsp. salt
1 tsp. chili powder
4 c. cooked pork roast, shredded
hamburger buns

Directions

In  medium saucepan, combine onion, celery, sweet bell pepper, ketchup, brown sugar, vinegar, Worcestershire sauce, salt, chili powder and cooked, shredded pork roast.

Cook and stir occasionally until the mixture comes to a simmer.  Continue to cook until the vegetables and pork are tender.

Serve on hamburger buns.  Serve with Coleslaw with Creamy Calico Dressing and Easy Baked Beans.

Pennsylvania Dutch Green Bean Salad

Pennsylvania Dutch Green Bean Salad is an easy recipe that is sure to please your family.  My family really does not like green beans, but when we make them this way, they disappear fast. 

It is an old recipe. The sweet flavor of brown sugar, plus the tartness of vinegar, combined with dry mustard powder, gives these beans extra flavor. And of course, it has bacon in the mix!

Ingredients

3 strips bacon
1 onion, sliced
2 tsp. cornstarch
1/4 tsp dry mustard
1 Tbs brown sugar
1 Tbs. vinegar
1 (16 to 17 oz.) can cut green beans, drained, but reserve 1/2 c. liquid.
salt and pepper to taste
1 hard-boiled egg, peeled and sliced for garnishing

Directions

Fry bacon in a cast iron skillet until crisp. Drain on paper towels to absorb the excess fat.  Remove all but 1 tablespoon bacon grease from the skillet. 

Sauté the onion in the bacon grease until lightly browned. Make sure to scrape the bottom of the skillet to get the good flavor bits at the bottom. 

Drain the green beans, but reserve 1/2 c. of the liquid. Stir in cornstarch, mustard, brown sugar and vinegar.  Whisk until the mixture is smooth and lump free. Pour the cornstarch mixture into the skillet, stirring constantly until the mixture comes to a boil.

Stir in the green beans. Season with salt and pepper to taste. Transfer into a serving dish if desired.

Top with crumpled bacon pieces and sliced egg.  Serve immediately.

If refrigerating overnight to serve the next day, omit the sliced egg until ready to serve.

To reheat or serve the next day, preheat the oven to 350°.  Bake for about 25 minutes, or until warmed through.   Garnish with sliced egg.

Notes

This recipe is easily doubled or tripled, depending on the amount of people you are wanting to serve. 

It is very important that you do not leave the green bean dish sit out for long periods of time.

Chicken Nut Puffs

Whether you are looking for an appetizer or a main course, this recipe will work great either way.  Serve with Sweet and Hot Mustard Dip,  Easy Baked Beans and a salad for a complete meal.

Ingredients

1 c. chicken broth
1/2 c. salad oil
1 Tbs. parsley flakes
2 tsp. seasoned salt
2 tsp. Worcestershire sauce
1 tsp. celery seed or 1 Tbs. celery leaves, minced
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp. red pepper
1/8 tsp. cayenne pepper
1 c. flour
4 eggs
1 1/2 c. minced cooked chicken
1/3 c. chopped almonds or walnuts

Directions

Preheat oven to 400°.  Greased baking sheet.

In a saucepan, combine chicken broth, salad oil, parsley flakes, seasoned salt, Worcestershire sauce, celery seed, garlic powder, onion powder, red pepper, and cayenne pepper. Bring to a boil over medium high heat. 

Reduce heat to low. Stirring rapidly with a wooden spoon, add the flour. Cook and stir until the mixture leaves the sides of the pan and forms a smooth compact ball.  Remove from heat.

Beat in eggs, one at a time.  Beat until the mixture is shiny.

Stir in chicken and almonds. 

Drop by heaping measuring teaspoonfuls (or use a silverware teaspoon and then only use a half a teaspoon to measure) onto a greased baking sheet. 

Bake for 10 to 15 minutes. Serve hot with Sweet and Hot Mustard Dip.

Sweet and Hot Mustard Dip

This sweet and hot mustard dipping sauce is the perfect compliment to dip chicken pieces into, spread over bread for sandwiches, and many other dishes. 

Add less ground mustard if you don't want it as hot. 

Ingredients

1 1/2 c. honey
1 c. vinegar
3 eggs
1 (4 oz.) tin ground mustard or less for not as much heat
1/2 tsp. salt

Directions

Combine honey, vinegar, eggs, mustard, and salt in a blender.  Blend until well combined and smooth.

Pour the mixture into a saucepan. Cook and stir over low heat until the mixture thickens and reaches a temperature of 160°. This takes about 15 minutes.

Pour the mixture into small jars and cover with a tight-fitting lid.  Place in the refrigerator.

Use this sauce to dip chicken nuggets, pretzels, sausage, or ham sandwiches.  

This keeps between 1 week and 2 months in the refrigerator, depending on the refrigerator setting and how long the jar sits out.

Cottage Bread

This bread recipe is so easy.  You can make it as an artisan bread or form into a loaf.  It is very good fresh from the oven with butter or honey butter spread over the slice.

Ingredients

1 pkg. yeast
1 1/4 c. warm water
1 1/2 Tbs. sugar
1 1/4 tsp. salt
1 Tbs. shortening or cooking oil
4 c. bread flour

Directions

In a large bowl, dissolve yeast in 1/4 cup warm water. Let sit for 10 minutes to make sure the yeast is active. 

Add the remaining warm water, sugar, salt, shortening and 2-cups flour.  Beat until smooth.

Add 1 3/4 cup flour.  With a wooden spoon, stir until dough cleans the side of the bowl. 

Turn dough out onto a lightly floured surface. Knead the dough until the dough is smooth. If you press your finger into the dough, the indention will spring back. That lets you know the dough is ready for rising. 

Place dough in greased bowl. I use the bowl that I mixed the dough in to save on washing extra dishes. Cover with a tea towel or a sheet of plastic wrap.  Set the bowl in a warm location and let the dough rise until doubled in volume, about an hour. 

Turn the dough out onto a lightly floured surface and shape into a loaf. Place into a greased loaf pan. Cover with a tea towel. 

Set the loaf pan in a warm location and allow the dough to rise for 30 to 45 minutes, or until doubled.

With a sharp knife, make 5 slashes across the top of the loaf, about 1/4-inch deep.  Sift the remaining flour over the top of the loaf.  

Bake in a 400° oven for 35 to 40 minutes, or until done.

Remove from pan and cool on a rack.

Western Hospitality Casserole

An easy recipe that is filling and delicious. It is comfort food that your family will love. 

Instead of buying already cut up beef stew meat, just buy a roast and cut it up yourself. You can save a lot of money by doing this. This recipe can be doubled to serve at least 12 people.  It can also be frozen, before you add the cheese, so you can serve it later. Just defrost and then bake.

Ingredients

1/3 c. flour
1 tsp salt
2 lbs. beef roast or beef stew meat 
1 Tbs. c. oil
2 garlic cloves
6 Tbs. tomato paste
2 c. beef bouillon or dry red wine
1/2 tsp. thyme
1 bay leaves 1
1 (4 oz.) can mushrooms 
1 (4 oz.) pkg or 2 c. uncooked egg noodles
1 1/2 c. shredded cheddar cheese

Directions

Combine flour and salt in a shallow bowl or pan. Cut beef roast into 1-inch cubes.

Dredge the beef cubes in the flour and salt mixture, shaking off the excess.

Heat oil in a Dutch oven over medium heat.  Carefully add the meat and cook the meat until browned, flipping them over to brown all sides.

Add the garlic, tomato paste, beef bouillon, thyme, and bay leaves.  Cover. Simmer for 90 minutes or until beef is tender. 

Remove bay leaves.  Stir in mushrooms.  

Cook noodles according to pkg directions.  Drain. Add noodles to the beef mixture.

If your Dutch oven is oven safe, bake the beef mixture for 1 hour. However, you can also pour the meat and noodle mixture into a 12 x 8-inch pan. Cover with foil or a lid.

Bake for 1 hour.   Uncover and sprinkle the cheese evenly over the top. Bake for another15 minutes.

Notes:

You can replace 2/3 cup of the beef bouillon with dry red wine. Do not use cooking wine because that is too salty. Use the wine that you like to drink for a great flavor.

Blonde Brownies

Instead of making the traditional dark chocolate brownies, switch it out and try blond brownies. They have a buttery, butterscotch, and vanilla flavor.

Ingredients

1/3 c. butter
1 1/2 c. brown sugar
1 egg
1 1/2 tsp. vanilla
3/4 tsp. baking powder
1/4 tsp. soda
3/4 tsp. salt
1 1/2 c. flour
1 c. nuts, chopped (optional)
1 c. white or dark chocolate chips

Directions

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

In a medium saucepan, melt butter over low heat. Stir in sugar with a wooden spoon. 

Beat in egg and vanilla.

Stir in baking powder, soda, salt, and flour.  Mix well.  

Add the mixed nuts.

Spread batter in prepared baking dish.  Sprinkle the chocolate chips over the top.

Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. The top should just be starting to turn golden brown.

You can also add the white or dark chocolate chips in the batter instead of sprinkling them over the top.

Sweet and Sour Pork

Moist, tender pork loin chops with a sweet and sour sauce.  This simple, no fuss recipe is so easy and one that your family will love. Serve with broccoli or mixed vegetables and serve over rice or noodles.

Ingredients

6 boneless pork loin chops
1 Tbs. cooking oil
1 onion, sliced into half rings
1 sweet bell pepper, chopped
2 cloves garlic, minced
3/4 tsp. black pepper
1 c. chicken or beef bouillon or water
2/3 c. cider vinegar
1/2 c. brown sugar
4 Tbs. soy sauce
2 Tbs. Worcestershire sauce
2 Tbs. cornstarch
4 Tbs. cold water
1 small bag of frozen broccoli or mixed vegetables (optional)
Hot cooked rice

Directions

Season both sides of the pork chops with black pepper.  

Over medium heat, in a heavy cast iron skillet, add cooking oil.  Carefully place the pork chops into the pan and cook for 4 to 6 minutes, or until lightly browned. Turn the pork chops over and fry the other side until lightly browned.  Remove the pork chops to a plate and keep warm.

Add the onion, sweet bell pepper, and garlic cloves. Sauté the vegetables until they are tender. You may need to add a little more cooking oil to keep them from sticking to the bottom of the pan.  

Add bouillon, cider vinegar, brown sugar, soy sauce, and Worcestershire sauce. Make sure to scrap the bottom of the skillet, so you can get all the flavored brown bits off  because that is where the flavor is. 

In a cup or a small bowl, combine cornstarch and cold water.  Stir until the mixture is smooth. Pour the cornstarch mixture into the skillet, stirring constantly for 2 minutes, or until the sauce is thickened.

Return the pork chops to the pan. Add the frozen broccoli.  Cover and simmer for 4 to 5 minutes, or until the meat is tender and the broccoli is hot.

Deluxe Hash Browns

Deluxe Hash Brown Potatoes

We love hash brown potatoes! This is a recipe I remember my mother making so to me, it is comfort food.  Frozen hash brown potatoes, cheese, sour cream and butter. If you want a meal that goes together quickly, this is definitely the one.

Ingredients

1 (2 lb.) package frozen hash brown potatoes, thawed
1/2 c. butter, melted
1 can cream of celery soup
1 can cream of potato soup
1 c. sour cream
1 onion, chopped
1 sweet bell pepper, chopped
2 c. Colby cheese cheddar cheese, shredded
1 tsp. salt
1/4 tsp. black pepper
paprika
2 c. crushed cornflakes
1/4 c. melted butter

Directions

Preheat oven to 300° .

In a large bowl, combine thawed hash browns, melted butter, 2 cans of cream soups, sour cream, onion, shredded Colby or cheddar cheese, salt and pepper.

Spoon the mixture into a 3-quart casserole dish or a 9 x 13-inch baking pan.  

Sprinkle paprika over the top.

Add the crushed cornflakes over the top of the hash brown potatoes evenly.  Drizzle with 1/4 cup melted butter.

Cover and bake for 1hour.  Remove cover and bake an additional 30 minutes for a crispier top.

Remove from oven and cool 10 minutes before cutting.

Notes:

You can mix or match the cream soups. You can use cream of mushroom, cream of chicken, cream of broccoli, etc.

Not only that, but you can also skip the crushed cornflakes and use Crispy Fried Onions instead.

For a little spice, add a can of sliced jalapenos.

If you want some meat, fry up some ground sausage. Drain off the excess grease and mix that in with the hash browns.

Hacienda Chicken

 This is a flavorful, easy dish to prepare. Instead of making the same old chicken recipe all the time, take it to another level!

Ingredients

3 Tbs. butter
1 onion, chopped
1 (16 oz.) can tomatoes
1 c. water
1 sweet bell pepper
2 cloves garlic, minced
1 (2.5 oz.) can sliced mushrooms
1 Tbs. parsley
1  tsp. paprika
salt and pepper to taste
1 chicken, cut up
1 c. rice
1/2 c. sliced olives

Directions

Melt butter in a heavy cast iron skillet or Dutch oven.  Add onion, and cook until lightly browned.

Add tomatoes, water, green pepper, garlic, mushrooms, parsley, and paprika.

Season both sides of the chicken pieces with salt and pepper. 

Arrange the chicken in the skillet. Cover and bring to a boil. Reduce heat.  Simmer for 1 hour.

Add rice and olives.  

Cover and cook for 1 hour or until the rice is done, and the chicken is tender.  Serve and enjoy!

French Salad Dressing

Tangy French Dressing is so easy to make up.  In just a few minutes, you can have homemade salad dressing to pour over your salads, vegetables or to pour over meats. 

Ingredients

1/2 c. mayonnaise
1/2 c. ketchup
1/3 c. apple cider vinegar
1/2 c. light olive oil
1/2 c. sugar (or to taste)
1 onion, roughly chopped
1 tsp. sweet paprika
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. celery seed
1/2 tsp. chili powder
1/2 tsp. dried mustard
1/2 tsp. salt
1/4 tsp black pepper

Directions

In a blender or food processor add mayonnaise, ketchup, apple cider vinegar, olive oil, sugar, onion, sweet paprika, garlic powder, onion powder, celery seed, chili powder, dried mustard, salt, and pepper.  Process until smooth.

Taste the dressing.  If you want it tangier, add more vinegar. If you want it sweeter, add more sugar.  

Pour into a jar with a tight-fitting lid.  We use a mason jar to store our French dressing in. Place in the refrigerator.

Best if chilled for 2 hours before using.  Will keep up to 2 weeks.

 Ribbon Loaf  Sweet Yeast Bread

These are just like the rolled cinnamon rolls, but folded into thirds and cut so they look like ribbons in the pan. They are tender and light and so good. They will disappear quick!

Ingredients

1/2 c. hot tap water
2 pkg. active dry yeast
1/2 c. sugar
1 1/2 c. lukewarm milk
2 tsp. salt
2 eggs, room temperature
1/2 c. softened butter or margarine, or cooking oil
7 to 7 1/2 c. flour
1 c. sugar
4 tsp. cinnamon
butter, softened

Frosting

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

Directions

Preheat oven to 375°. Grease two 8 or 9-inch square pans, or use a cake pan.

In a large mixing bowl, combine warm water, yeast, and sugar.  Let stand for 5 to 10 minutes in a warm location. This will tell you if your yeast is active and good to use.

Stir in milk, salt, eggs, butter and 2-cups of flour. Mix on low speed with an electric mixer that has a dough hook.  You can also mix this by hand using a wooden spoon.  Continue to add the rest of the flour until a soft  dough forms. Turn the dough out onto a lightly floured surface to knead by hand, or continue to knead the dough with a mixer.  If kneading by hand, knead for about 8 minutes to 10 minutes, adding flour as necessary, until the dough is smooth and elastic, yet it should be slightly tacky.

Place the dough into a greased bowl. I use the bowl that I mixed the dough in. Cover with a tea towel or a sheet of  plastic wrap. Let rise in a warm location until doubled in size. This takes about 90 minutes. Punch dough down and let rise again until almost doubled. This time, it only takes about 30 minutes. 

Mix together sugar and cinnamon. Set aside.

Divide the dough in half. Roll out one half of the dough into a 15 x 12-inch rectangle. 

Using a pastry brush or your fingers, rub the softened butter over the surface of the dough. 

Sprinkle half of the cinnamon sugar mixture over the top of the butter.

Fold over the dough into thirds to make a strip, 15 x 4-inches. Cut dough into 20 equal parts.  

Stand the dough close together in two rows in the prepared pan. The cut ends should be facing upwards. 

Cover and let rise in a warm location for about 60 minutes, or until doubled in size. 

Repeat directions with the other half of the dough. 

Bake for 25 to 30 minutes, or until browned. 

May frost if desired.

In a medium bowl, combine powdered sugar, butter, and vanilla.  Gradually mix in the milk until you have a smooth, medium thin consistency. You want to be able to pour it over the rolls and not spread it like a cake frosting.

Pour over warm rolls.

Mahnomen Casserole

My family loves the taste of wild rice. This is an easy dish that is easy to prepare. It combines ground beef, wild rice and vegetables.  It's a great way to use up some of those extra fresh vegetables from the garden.

Ingredients

1 c. wild rice
1 lb. ground beef
1 onion, diced fine
2 to 3 ribs of celery, chopped fine
1 green bell pepper, diced fine
1 quart tomatoes
salt and pepper to taste

Directions

Preheat oven to 350°.

Cook wild rice according to directions on the package.

In a heavy cast iron skillet, brown the ground beef, onion, celery,  and green bell pepper.  Cook until the ground beef is no longer pink and the vegetables are tender. Drain off excess fat.

Add the tomatoes and cooked wild rice.  Stir until combined.

Bake for 30 minutes. If you have an ovenproof cast iron skillet or skillet, you can use those to bake this meal in, otherwise you can use a casserole dish instead.

Lemon Pudding Cake

If you like lemon meringue pie, then you will love making and eating Lemon Pudding Cake. 

This is one of those recipes that people will think that it took you hours to complete, when it really only took you no time at all.  This is a delicious and light cake that gets mixed all together and baked in one pan. Then, as it bakes, it magically separates to make a pudding at the bottom of the pan.

Ingredients

4 eggs, separated
1 c. sugar, divided
1 1/2 c. butterrmilk
1/3 c. butter, melted
1/3 c. lemon juice
2 to 3 tsp. lemon zest
1 tsp. vanilla extract or lemon flavoring
1/2 c. flour
1/4 tsp. salt

Directions

Preheat oven to 350°.  Spray a 1 qt baking dish, an 8-inch square or round baking dish  or 6 to 7 ramekins with cooking spray. You will also need a cake pan to set the baking dish or ramekins into and be filled with water.

In a large bowl, beat egg yolks, buttermilk, melted butter, lemon juice, lemon zest, and vanilla extract until thoroughly combined. 

Stir in 3/4 cup sugar, flour and salt, and whisk until smooth.

Using an electric mixer, beat egg whites until soft peaks form. Beat in the remaining 1/4 cup sugar, until stiff glossy peaks form.  This takes about 1 to 2 minutes. 

Spoon about a third of the egg whites into the lemon cake batter and gently fold it in.  You'll want to be very careful in doing this, so you do not deflate the egg whites. If this happens, your cake will be very dense and flat. Carefully fold in another third of the egg whites. Then, gently fold in the remaining egg whites into the cake batter. 

Carefully pour the batter into prepared baking dish or divide it between the 6 ramekins. 

Place the baking dish or ramekins into the cake pan. Carefully pour water into the pan, being careful not to get any into the cake batter. Stop when the water is halfway up the sides of the baking dish or ramekins or about a half inch in depth. 

Place the baking pan into the oven. 

Bake for 35 to 45 minutes, or until the cake is set and lightly browned. Carefully remove the cake pan or ramekins from the water.  Cool 10 minutes. Sprinkle with powdered sugar if desired. Don't be alarmed if the cake sinks a bit, that is normal.

Pork Cutlets Creole

This is an old recipe that my mother used to make.  It has tender, juicy cutlets served with a flavorful Creole vegetable mix that has a slight kick.

Ingredinetns

1 lb. pork cutlets or pork chops
1/2 to 1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp.onion powder
1/4 to 1/2 tsp black pepper
1/8 to 1/4 tsp. cayenne pepper
3/4 c. flour
2 Tbs. cooking oil
2 1/2 c.  (20 oz can.) tomatoes
1 green bell pepper, chopped fine
1 onion, chopped fine
1 or 2 jalepenos, chopped fine
1/2 c. chopped celery, chopped fine
1 Tbs. Worcestershire sauce
1/2 tsp. minced garlic (Optional)
hot rice,  or mashed potatoes

Direction

In a small bowl, combine chili powder, salt, basil, pepper, paprika, cumin, garlic powder, onion powder, black pepper and cayenne pepper. Season each side of the pork cutlets with half of the seasoning blend.

In a shallow bowl or pie plate, add flour and the other half of the seasoning blend.  Dip the pork cutlets in the flour mixture, shaking the cutlets to remove the excess flour. 

In a large cast iron skillet, heat cooking oil over medium heat. Brown the pork cutlets in the cooking oil over medium heat.

Add tomatoes, green bell pepper, onion, jalapeño peppers, celery, Worcestershire sauce and minced garlic.

Cover tightly and simmer over low heat, or bake at 350° until tender.  This takes about 60 to 90 minutes.

Accordion or Hasselback Garlic Potatoes

Hasselback potatoes may look difficult to do, but you'll be amazed at how easy it is to  prepare these elegant baked potatoes. The skin is crisp on the outside while the inside is tender and flavored with  a buttery garlic and onion flavor. 

You don't have to wait for a special occasion to serve these potatoes. Your family will love them and ask for them often

Ingredients

6  to 8 potatoes
1/2 c. butter
1 onion
2 to 3 Tbs. garlic, minced
2 tsp. garlic powder
2/3 c. cheddar cheese, shredded (optional)
1/3 c. Parmesan cheese (optional)
bacon, cooked and crumbled (optional)
salt and pepper, to taste

Directions

Preheat oven to 400°.  Grease a 13 x 9-inch baking pan or dish.

Scrub potatoes to remove soil or debris.  Pat dry.

Make parallel cuts about 1/4-inch wide across the potato  Do not cut all the way through the potato. Stop when you are about 1/4-inch from the bottom of the potato.  Fan out potatoes slightly and place in prepared baking dish. 

Cut the onion in half and then slice the onion cut into thin half circles. Place a slice of onion into each slit of the potato.   

In a small saucepan, melt 1 tablespoon butter.  Add minced garlic. Sauté the garlic for about a minute over medium-low heat. Add the rest of the butter and garlic powder. Stir until the butter melts and the garlic powder mixes in.

Drizzle half of the garlic butter over the potatoes, making sure it goes into each one of the cuts. Season with salt and pepper.

Bake the potatoes for 30 minutes.  Remove from the oven. Drizzle the remaining garlic butter over the potatoes, especially letting it get down into the cuts of each slice.  

Put the potatoes back into the oven and bake another 30 to 40 minutes, or until done. To check the potatoes to see if they are done, stick a toothpick or a fork into one of the center slices. If the fork or toothpick goes in easily, the potatoes are done. However, if it feels hard or has some resistance, continue to bake the potatoes for another 5 minutes or so until tender. 

Combine cheddar cheese and Parmesan cheese together. Sprinkle the cheese and the crumpled bacon over the potatoes.  Bake another 5 minutes, or until the cheese melts.

Handy tip

To help make sure that you do not cut all the way through the potato, place a small wooden dowel or wooden spoon handle alongside the potato. When your knife hits the dowel or spoon handle, you know it is time to stop.

Chicken Nuggets

My kids love Chicken Nuggets.  There is no need to go to a fast food restaurant to buy these little bite-sized pieces of chicken.  You can easily make them at home at a fraction of the cost.  Dip them in some Honey Mustard Sauce to make them even better tasting.

Ingredients

3 lbs.  chicken breasts cut into 1-inch cubes
1 c. buttermilk
1 large egg
1/2 c. pickle juice
1 Tbs. hot sauce
1 1/2 c. flour
1 1/2 c. bread crumbs, plain or Italian
1 Tbs. garlic powder
4 tsp. seasoned salt
2 tsp paprika
1/2 tsp. black pepper

Directions

In a medium to large bowl, combine buttermilk, egg, pickle juice and hot sauce. Whisk until thoroughly mixed. You can also pour this into a large sealable bag or leave in the bowl.

Place cubed chicken into the marinade. Cover and refrigerate for at least 3 hours or overnight if possible. 

In a deep fryer or deep heavy skillet, pot or Dutch oven, heat oil to 375°.

In a large bowl or sealable bag, combine flour, bread crumbs, garlic powder, seasoned salt, paprika, and black pepper. 

Remove chicken from the marinade and allow the excess liquid to drain off. Working in batches, add the chicken to the flour mixture.  Make sure all sides have a coating of flour.   

Carefully place some chicken pieces into the hot oil. Cook about 4 to 6 minutes until lightly browned and the internal temperature is 165°. 

Remove the chicken pieces with a slotted spoon and place the chicken on paper towels to absorb the excess oil.  Continue frying all the chicken pieces until all done. 

If you want to keep the chicken warm as you finish frying all the chicken, heat the oven to warm. Place the chicken on a baking sheet and place the baking sheet into the warm oven. 

Serve Honey Mustard Dipping Sauce.  Add a salad, fresh buttered corn and some Half Hour or 30 Minute Dinner Rolls for a great tasting and easy meal.

Honey Mustard Sauce

This Honey Mustard Sauce is so easy to put together. It tastes great on salads, or when used as a dipping sauce for chicken. It has the perfect balance of mayonnaise and mustard, sweetened with nature's honey!

Ingredients

1/3 c. mayonnaise
1/3 c. honey
1/3. c. Dijon mustard
1/4 tsp. paprika
1/8 to 1/4 tsp. cayenne pepper

Directions

In a small bowl, combine mayonnaise, honey, Dijon mustard, paprika, and cayenne pepper.

Whisk together until well blended.

Pour into a glass jar or container that has a tight-fitting lid and store in the refrigerator. 

Use as a salad dressing, or as a dipping sauce for chicken nuggets.

Beef Cheese Casserole

Fall is a great time to start using the oven again. Beef Cheese Casserole has the basic ingredients of lasagna, but instead it uses egg noodles. This meal is sure to satisfy, especially when served with a salad and Garlic bread.

Ingredients

8 oz. (4 cups) egg noodles, uncooked
1 1/2 lbs. ground beef
1 onion chopped
2 (8 oz.) cans tomato sauce or marinara sauce
1 c. cottage cheese
1/2 c. Parmesan cheese
1 (8 oz.) pkg cream cheese
1/4 c. sour cream
1 sweet bell pepper, chopped

Directions

Preheat oven to 350°. Grease or spray a 3-quart casserole dish. 

Fill a large pot with water and bring to a boil. Add 1/2 to 1 tsp. salt.  Cook noodles according to package directions.  Drain.

In a large cast iron skillet, combine, ground beef, and onion.  Cook until the beef is no longer pink, breaking it up into small pieces.

Add salt, pepper to taste, and tomato sauce. Bring to a simmer and allow to slowly simmer while you mix the other ingredients.

In a medium bowl, combine cottage cheese, cream cheese, sour cream and sweet bell pepper.  Mix thoroughly until well blended.

Place half the noodles into a prepared 3-quart casserole dish. Pour the cheese mixture over the top and then add the rest of the noodles.  Pour meat mixture evenly over the top.

Bake for 30 minutes. 

Makes 8 to 10 servings.

Butterscotch Banana Bread

 This is the best banana bread, and it never lasts long when I bake up this recipe. It is so easy to put together. 

If you are looking for a healthier version of banana bread, you can use half white flour and half wheat flour or whole wheat pancake flour if you would rather.  You can also cut down the sugar.

Ingredients

2 c. very ripe bananas (about 4 to 6 medium)
1 1 /2 c. sugar
2 eggs
1/2 c. milk
1/2 c. butter, melted
1 tsp. vanilla extract or banana flavoring
3 1/2 c. flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
2 2/3 c. chopped pecans, divided (optional) dusted in flour
1 (12 oz. ) pkg. butterscotch chips

Directions 

Preheat oven to 350°. Grease or spray two, 9 x 5 x 3-inch loaf pans

In a large bowl, thoroughly mash the bananas until there are no lumps left. You want it lump free because the lumps retain moisture and the bread will spoil faster.

Add sugar, eggs, milk, and melted butter and vanilla. Beat until creamy.

Add baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix in flour. 

Stir in 2 cups chopped pecans that have been dusted with four. This keeps them from sinking in the batter as the bread bakes.  Add butterscotch chips.

Pour into prepared loaf pans.   Sprinkle the remaining 2/3 cup chopped walnuts.

Bake  about 45 minutes to an hour or until a toothpick inserted into the center comes out clean.  Set aside to cool on a rack for 15 minutes. Remove bread from the pans. Invert onto cooling rack and cool completely before slicing.

** As an alternative to putting nuts over the top of the bread, you can make a topping.   Mix together:

1/3 cup brown sugar
1/4 tsp. ginger
2 tsp. melted butter.  Mix together and sprinkle over the tops of the bread batter before baking.

Instead of using cinnamon and nutmeg, use pumpkin pie spice. 

Instead of bread, you can make this into muffins.  Grease or spray muffin tins or use the paper liners. Bake about 18 minutes or until they test done.

Beef Vegetable Bake

If you want a great tasting casserole dish that goes together fast, this is the recipe!  It combines seasoned ground beef with vegetables. Serve with homemade biscuits, and you have a complete meal.

Ingredients

2 lbs. ground beef
1 1/2 lbs. soft bread crumbs
1 onion, chopped
2 eggs
2 (8 oz. ) cans tomato sauce
1/2 to 1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. chili powder
1/8 to 1/4 tsp. cayenne pepper
1 (10 oz.) pkg. frozen carrots and peas
1 (10 oz.) pkg. frozen corn
 salt and  pepper to taste
1/4 tsp. garlic salt
3/4 c. shredded American cheese or sharp cheddar cheese

Directions

Preheat oven to 350°

In a large bowl, combine ground beef, soft bread crumbs, eggs, 1 can tomato sauce, salt, pepper, chili powder and cayenne pepper.

Transfer the meat mixture into a 2-quart casserole dish.  Build up the sides, so there is a well in the center.  Bake for 20 minutes.

Season the frozen vegetables with salt and pepper to taste, garlic salt and salt. Spoon the vegetables into the center of the hot ground beef mixture. 

Pour remaining tomato sauce over the loaf.

Bake for another 20 minutes.  

Sprinkle the shredded cheese over the top and bake another 5 minutes, or until the cheese melts. 

Serve and enjoy.

Quick and Easy Pecan Pie Bars

This is a quick and easy recipe that goes together fast. These bars have a tender shortbread crust, instead of the traditional crust. They are rich and delicious!

Ingredients

Crust

3 C. flour
1/2 c. granulated sugar
1/2 tsp. salt
1 c. butter, softened

Filling

4 eggs
1 1/2 c. corn syrup, light
3/4 c. granulated sugar
3/4 c. brown sugar
3 Tbs. butter
1 1/2 tsp. vanilla
2 1/2 c. pecans, chopped

Directions

Preheat oven to 350°.  Lightly spray or grease a 10 x 15-inch jellyroll pan.

To make the crust, combine flour, granulated sugar and salt.  Cut in butter until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared jellyroll pan.

Bake for 20 minutes. Now is the time to start the filling.

In a large bowl, or you can use the bowl you mixed the crust in to save on washing more dishes, combine eggs, corn syrup, granulated sugar, brown sugar, butter, and vanilla.  Mix until smooth.

Stir in chopped pecans.  Spread the filling over the crust right when it comes out of the oven. 

Bake for 25 to 45 minutes, rotating the pan halfway through the baking time to ensure even cooking. Bake until done. Lightly shake the pan to test for doneness. You will want the filling to move slightly in the center.  If the filling jiggles a lot, then the bars need to bake longer. However, don't bake them so long that there is no movement when you shake the pan because they will be overdone and not good at all. 

Cool on a wire rack before slicing into bars.

Quick and Easy Mixed Vegetable Mornay

There is never any leftovers when I serve this dish. Usually, vegetables get left when served to picky kids and family members. However, when you serve vegetables in a cheese sauce, they disappear.

Ingredients

1 (10 oz.) p[kg. frozen mixed vegetables
3 Tbs. butter or margarine
3 Tbs. flour
1 1/2 c. milk
salt and pepper to taste
1/2 c. sharp cheddar cheese, shredded
1/2 c. Parmesan cheese (optional)
2 slices bread, torn into pieces
2 Tbs. butter or margarine melted

Directions

Preheat oven to 350°.

Cook vegetables as directed on package until barely tender.  Drain off water.

In a saucepan, melt 3 tablespoons butter. Blend in flour.

Pour in the milk.  Cook and stir over low heat until the mixture thickens. Blend in flour.  Add salt and pepper to taste.

Stir in cheddar cheese and Parmesan cheese. Stir until the cheese melts.

Place the drained vegetables in a buttered (or lightly sprayed with cooking oil) casserole dish.

Pour the cheese sauce over the top.

Toss bread crumbs in 2 tablespoons melted butter.  Sprinkle on top of the vegetables.

Bake for 20 to 30 minutes, or until browned.