Thursday, September 30, 2010

Ladybug Cake (frosting & filling recipes)

Here are some recipes I used for my daughter's Ladybug Birthday cake.

Vanilla Buttercream Frosting
1/2 c. softened butter
3-4 c. powdered sugar
1/4 cup milk
2 tsp. vanilla

Cream butter with mixer. Beat in milk, vanilla and 3 cups powdered sugar. Add powdered sugar until you reach your desired consistency.

Chocolate Buttercream Frosting 
1/2 c. softened butter
3-4 c. powdered sugar
1/2 c. cocoa powder
2 tsp. vanilla 
Cream butter with mixer. Beat in milk, vanilla, cocoa powder and 3 cups powdered sugar. Add powdered sugar until you reach your desired consistency.

Chocolate Cream Filling
prepare 1 small pkg. instant chocolate pudding according to directions. Fold in 1/2 container cool whip. refrigerate for at least 10 minutes. 

Chicken (or Tuna) & Rice Casserole

One of our childhood favorites. 

1 (12 oz.) can chicken or tuna, drained
1 small onion, chopped
1 c. chopped celery (or green pepper)
1 can cream of chicken soup
1 c. grated cheese (I usually use cheddar)
1/2 tsp. salt
1/2 c. mayonnaise  
2 Tbs. lemon juice
3 hard-boiled eggs, chopped
2 c. cooked rice

Gently mix all ingredients together in large bowl. Spoon into a casserole dish and bake for 30 minutes at 350. Top with slivered almonds (optional)

Jell-o Poke Cake

Recipe from

2 baked 9-inch round white cake layers, cooled*
2 cups boiling water
2 pkgs. (0.3 oz. each) JELL-O Sugar Free Gelatin, any flavor
1 tub  (8 oz.) COOL WHIP whipped topping, thawed

PLACE cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals. (I use the handle end of a fork to make big pokes).
ADD boiling water to gelatin mixes; stir 2 min. until completely dissolved. Pour over cakes in the pans. Refrigerate 3 hours. 
DIP bottoms of cake pans in warm water 10 sec.; unmold. Place 1 layer on a large serving plate.  Spread a layer of Cool Whip, add second cake and frost all with Cool Whip.  Refrigerate 1 hour.

*Can bake a single layer cake in a 9 x 13" pan.  Just poke through the cake and follow other directions as listed. Can also use Spice Cake with Orange Jell-o or Chocolate cake with Cherry Jell-O. 

Tuesday, September 28, 2010

Homemade Sloppy Joes

1 lb. ground beef
1/2 tsp. salt
1 Tbs ketchup
1 can Chicken Gumbo Soup
1/4 c. water
1 small onion chopped
1/8 tsp. pepper
1 Tbs. mustard

Brown beef and onion. Add remaining ingredients and simmer 10 minutes. Serve on Hamburger buns. Sometimes I will add fresh chopped green or red peppers too, it's a great way to get in some extra veggies.

 One of the greatest things our Mom ever taught us was to buy bulk ground beef, cook it all (i usually add some minced onion)  and divide it into zip lock bags and put them in the freezer. Then when dinner time rolls around all you have to do is pull out a bag, defrost it for a few minutes and the beef is ready to go. It is so nice when you are cooking in a hurry to not have to worry about cooking the meat. Thanks Mom for making our lives easier!

Sunday, September 26, 2010

Easy Caramel Popcorn

Forget rock-hard caramel popcorn that you have to cook with a candy thermometer. This simple recipe is easy and the popcorn is gooey, soft and indulgent. I make it often for my kids when they have friends over. We eat it in small bowls with spoons and big glasses of milk!

1/2 cup butter
1/2 cup brown sugar
1/3 cup light corn syrup
3/4 tsp. salt
1 tsp. vanilla
1/2 cup popcorn kernels, air-popped*

*Remove any un-popped kernels and place popped corn into a big bowl. Mix butter, brown sugar, corn syrup and salt in a small saucepan and cook over medium heat, stirring constantly until boiling. Stir and cook at a gentle boil for 1 minute. Remove from heat and add vanilla. Pour over plain air-popped popcorn and mix well. Serves about 6.

Saturday, September 25, 2010

Jumbo Vegetarian Stuffed Shells

1 box jumbo pasta shells, uncooked
1 container (15 oz.) part-skim ricotta cheese
1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained (I just run under warm water in a colander)*
1 cup shredded part-skim mozzarella cheese
1/4 cup fat-free egg product (such as Egg Beaters) -or- 2 egg whites
1/2 tsp. garlic salt
1 tsp. fresh basil, chopped -or- 1/2 tsp. dried basil
1/8 tsp. pepper
1 (26 oz.) jar spaghetti sauce
1/4 cup shredded Parmesan cheese

Heat oven to 400〫F. Cook & drain pasta shells for about 10 minutes, or until al dente (still a bit firm). Mix remaining ingredients except spaghetti sauce in a medium bowl. Spray a 9 x 13" pan with cooking spray and spread 1/2 of the spaghetti sauce on the bottom.  Fill each cooked shell with 1 heaping Tablespoon of the cheese mixture. Place shells, filled sides up, in a single layer on the sauce in the pan. Spoon remaining spaghetti sauce over the shells, cover and bake for 25-30 minutes, until heated through. Sprinkle with Parmesan cheese and serve.  Serves 9.

*Note: I sometimes substitute a 10 oz. pkg. frozen chopped spinach or 1 lb. fresh chopped spinach for the broccoli.  My kids like either one.

Serving size: 4 shells each.  Nutrition per serving: Calories: 280, 5 g. fat, 31 g. carbohydrates, 24 g. protein, 4 g. fiber.  *Recipe from Betty Crocker's Easy Low-fat Cooking

Friday, September 24, 2010

Tomato Macaroni Soup

*from Alli

1 lb. ground beef
1 small onion, chopped
1 (15 oz) can stewed tomatoes, with liquid
1 (10 oz) can beef broth
1 large (46 oz) can v-8 tomato juice
1 Tbsp. sugar
1/4 tsp. each dried basil, oregano, & marjoram
1 c. elbow macaroni, uncooked

*Brown ground beef and onion, drain.
Put all ingredients but macaroni in a large pot and bring to a boil.
Add macaroni and simmer 20-30 minutes, or until pasta is tender.

Wednesday, September 22, 2010

Mom's Lasagna

This is seriously the best Lasagna! Just the other day my Mom's Italian friend asked her for the recipe. You know it's good Lasagna if an Italian loves it right? :)
Brown and drain together:
1 lb. ground beef
1 - 12 oz pkg. regular Jimmy Dean Sausage

Stir in:
1/8 tsp pepper
1 tsp salt
1 1/2 tsp oregano
1 Tb Worcestershire sauce
1 pkg frozen chopped spinach (optional)

Cook and drain 12-15 Lasagna noodles
Blend together 2 cans Cream of Mushroom Soup
with 1 1/2 cup milk
3 cans tomato sauce
1 1/2 lb. grated Mozzarella cheese

Brown and drain meats. Stir in seasonings and spinach (if desired). Cook and drain noodles. Blend soup and milk. Spray Pam on the bottom of a deep 9x13" pan. Layer 1/3 of the noodles, half of the meat, cheese, a little soup and 1/3 of the tomato sauce. Repeat. End with a layer of noodles. Spread remaining tomato sauce on noodles then sprinkle with Parmesan cheese. Bake at 350 degrees for 60 minutes.

Tuesday, September 21, 2010

Swedish Pancakes

- this is a mix between a crepe and a pancake and is our favorite Sunday morning meal.

2 c. milk
3 eggs
1 1/2 c. flour
2 tsp. sugar
1 tsp. salt
3 Tbsp. butter, melted

*Combine all ingredients in a blender and mix well.
Cook over medium heat in a small to medium fry pan or crepe pan. Make sure to spray with Pam before each pancake.
Serve rolled with fruit, jam, powdered sugar, cinnamon sugar,cream, or syrup.

Monday, September 20, 2010

Lemon Cake

1 Lemon cake mix
1 Jello instant lemon pudding (5 1/2 oz.)
4 eggs
1/2 c. vegetable oil
1 c. water

Combine and cook in 9 X 13" cake pan at 350° for 35 minutes. Remove from oven and prick cake all over with a fork and pour glaze on top.

2 c. powdered sugar
1/3 c. lemon juice
2 Tbs. vegetable oil
1/4 c. warm water

Friday, September 17, 2010

Sweet & Sour Meatloaf

From "Favorites"
1 (12 oz.) jar red currant jelly
1 (12 oz.) jar chili sauce

1 pound lean ground beef
1 cup plain dry bread crumbs
1/2 cup onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 egg
1/2 cup ketchup

Preheat oven to 400〫F. For the sauce, combine red currant jelly and chili sauce in a small saucepan. Heat until jelly is melted and well-blended.

For meatloaf, spray a 5 x 9" loaf pan or oval casserole dish with non-stick cooking spray and set aside. Combine remaining ingredients (I use my Kitchen Aid mixer with the paddle attachment) and spread into prepared pan. Spread half of the sauce over the meatloaf and bake for about 1 hour. Heat remaining sauce and serve with meatloaf. Great with mashed or baked potatoes.  *NOTE: I find the meatloaf is so moist that we don't need the extra sauce on the side. I just save the other half of the sauce in the refrigerator to make the meatloaf again soon. 

Raspberry Almond Coffee Cake

  • Adapted from "Taste of Home"
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup reduced-fat raspberry or raspberry cheesecake flavored yogurt
  • 2 tablespoons butter 
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 1 cup fresh or frozen unsweetened raspberries*
  • 1/4 cup sliced almonds

  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 1 teaspoon fat free milk
  • 1/4 teaspoon vanilla extract
  1. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened. Spoon two-thirds of the batter into an 8-in. round baking pan coated with nonstick cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
  2. Bake at 350 degrees F for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature.


*If using frozen raspberries, do not thaw before adding to batter.  

Nutrition per serving: 178 calories, 4 g fat, 32 g carbohydrate, 2 g fiber, 4 g protein. 

Lion House rolls

These amazing rolls have a special significance for me. We served them at our wedding luncheon (which was at the Lion House), my parents and my sister had their wedding receptions at the Lion House and my Great Grandma lived there!

5 to 5 1/2 cups flour
2 cups warm water
2/3 cup dry milk
2 tsp. active dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup butter, melted
1 egg

Add 3 cups flour and all other ingredients to bread mixer and mix for 5 minutes with the paddle attachment, until very elastic. Add remaining flour a little at a time until desired consistency (still a little sticky). Place in a greased bowl, cover and let rise until double (2-3 hours). Punch down. Divide dough into 3 sections and roll each section of dough into a long rectangle. Using a pizza cutter, cut dough into long rectangles about 2 1/2 inches wide, roll up and place, seam side down on a lightly greased cookie sheet. Can also roll dough into 3 circles, then cut into triangles and roll into crescent shapes. Cover loosely with a towel and let rise an additional 40 minutes. Bake for 15-18 minutes at 375〫F. or until golden.  Makes 3-4 dozen rolls.

Sesame Chicken

This is simple to make and tastes like restaurant-quality. My whole family loves this!
Recipe from Andrea Fredrick...

3 uncooked chicken breasts, cubed
1/4 cup flour
salt & pepper
3 Tbs. peanut oil
1/4 cup soy sauce
1/4 cup sugar
3 green onions, chopped
sesame seeds
Cooked rice

Toss chicken in a bag with 1/4 cup flour and a little salt and pepper to coat. Cook in a preheated wok or deep saute pan in 3 Tbs. peanut oil or until chicken is almost cooked through. Mix soy sauce, sugar and green onions and pour over chicken. Cover and steam until chicken is cooked through. Serve over rice and sprinkle with sesame seeds. Serves 5.

Wok Dinner

Recipe adapted from Angie Smith

1 lb. lean hamburger
1 small onion, diced
3 pkg. Oriental flavored Top Ramen noodles
1/2 head of cabbage, cut into pieces
2 stalks of celery, chopped
1 cup fresh sliced mushrooms or a small can of mushrooms, drained
1/4 cup soy sauce

Brown meat with onions and celery in wok. Drain and add Ramen seasoning packets (I only add 2).  Meanwhile, cook cabbage in boiling water until just clear (not tender). Break noodles into 4 pieces and add noodles to water with the cabbage just until separated.  Drain and add cabbage and noodles to the meat mixture in the wok. Add mushrooms and soy sauce.  Steam together for 10-15 minutes.  Serves 6-8 for about $6.00!

Soft & Moist Oatmeal Cookies

Our Mom made these a lot when we were little. After I had Claire, my Mom made some and snuck them into the hospital for me. I always think of them as "Contraband Cookies" now:-) This recipe makes 7-8 dozen, so I often half the recipe or make the whole recipe and freeze half for later. Recipe originally from Shirley Ray Thornton from the Jr. League of Salt Lake City's Heritage Cookbook...

Mix in a large bowl.  Set aside:
3 cups flour
3 cups Old-Fashioned Oats
1 cup nuts, chopped (optional)
1 Tablespoon cinnamon
1 Tablespoon nutmeg
1 tsp. baking powder
1 tsp. ground cloves
1 tsp. salt

Mix in a saucepan.  Bring to a boil and boil for 4 minutes, then stir into flour mixture and stir well:
2 cups sugar
2 cups raisins
1 cup chopped dates
1 1/2 cups water
1 cup vegetable oil
1 tsp. baking soda

Drop with a cookie scoop onto a lightly greased cookie sheet and bake for 375 degrees F. for 10 minutes, or until slightly brown around edges. Store in an airtight container. These tend to soften with time, so don't under bake.

Mom's Banana Bread

This recipe uses less fat and more bananas than most Banana Bread recipes. It's a classic!

1/4 cup shortening
1 cup sugar
2 eggs
3 ripe bananas, mashed
1/4 tsp. salt
1 tsp. baking soda
2 cups all-purpose flour
1/2 cup pecans, chopped (optional)

Preheat oven to 300〫F.  Beat together shortening, sugar and eggs in a large bowl. Mix in mashed bananas. Beat in salt, baking soda and flour until smooth. Stir in nuts, if desired. *I sometimes add 1 tsp. Rum extract too. Pour into 2 greased and lightly floured loaf pans and bake for 1 hour, or until centers are set.  Makes 2 loaves.*
*Can make 8 mini loaves or 24 muffins instead.  Cooking times will need to be decreased.

Thursday, September 16, 2010

Ski Country Pasta

from Favorites

3 cooked, cubed chicken breasts
1/2 c. sliced almonds
1/2 lb. sliced bacon
4 cups penne pasta
2-6 cloves garlic
1 lb. fresh spinach
1 1/2 Tbs. Dijon mustard
5 Tbs. balsamic vinegar
2 c. grated Monterey Jack cheese
1/2 c. fresh chopped basil

*I usually use whole wheat pasta and turkey bacon to make a healthier meal.

Toast almonds over medium heat for about 4 minutes. Set aside. Fry bacon until crisp, remove from pan and break into small pieces. Discard all but 6 Tbs. bacon fat from pan and add spinach and garlic. Stir over medium heat until tender.Cook pasta al dente in salted water.  Whisk mustard and vinegar together in large bowl and mix in drained pasta (hot), chicken, cheese, bacon, spinach and basil. Top with roasted almonds. '

Chewy Cinnamon Cookies

My Corey calls these "Secret Ingredient Cookies"...

2 cups graham cracker crumbs (14 full rectangles)
1 2/3 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup butter
1/4 cup. white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla

Preheat oven to 350 degrees F. Stir together graham cracker crumbs, flour, baking soda, salt and cinnamon in a medium bowl.  In a large bowl, cream together butter, sugars, eggs and vanilla until smooth.  Add flour mixture and beat well. Drop with a cookie scoop onto ungreased cookie sheet and bake for 9-11 minutes, or until edges are slightly browned.  Makes 4 dozen cookies.

Tuesday, September 14, 2010

Crock Pot Sweet & Sour Chicken

4 boneless chicken breasts (or 6-8 Chicken tenderloins)
1 green pepper, chopped
1 can pineapple chunks
3/4 c. water
3/4 c. ketchup
1/2 c. sugar
2 Tbs. red wine vinegar
2 Tbs. Worcestershire sauce
4 Tbs. soy sauce

Place chicken breasts, green peppers and pineapple in crock pot. combine all other ingredients and pour on top. Cook on high for 4-5 hours or low for 8-10. 30 minutes before serving remove chicken from sauce and cut into bite size pieces. Return to crock pot. Serve with brown (or white) rice.

*tip: If you are planning on cooking it for a long time wait to put the peppers and pineapple in until about an hour before so they dont get too soggy. 

Summer Berry Salad

  • Salad greens (I use Spring Mix)
  • 4 cooked chicken breasts cubed or shredded (optional)
  • Fresh berries (I usually do strawberries and blueberries but any kind of berry works)
  • Mandarin oranges
  • Feta cheese
  • Sliced roasted almonds or candied pecans 

  • Dressing:
  • 1/3 cup red wine vinegar
  • 1/2 cup white sugar
  • 1 cup vegetable oil
  • 1/2 red onion minced 
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper 

Mix all ingredients in blender or food processor until smooth. 

* This salad can be served year round just use whatever fruit is in season. 

Sausage Quiche

* From Nancy Miller

12 oz. sausage browned 
1/2 c. chopped onion
1/3 c. green pepper
1 1/2 c. grated sharp cheddar cheese
1 Tb. flour
1 Tb. parsley flakes
3/4 tsp. season salt
1/4 tsp. pepper
1/8 tsp. garlic salt
3 eggs beaten
1-1 1/2 c. evaporated milk

Cover edges of a 9 inch pastry crust and bake 10 minutes. Allow to cool. 

Meanwhile, brown sausage in heavy skillet. Reserve 2 Tbs cooking fat and use to sauté the onion and pepper. Combine eggs and evaporated milk. Combine all other ingredients and put into cooled crust. Poor egg mixture over other ingredients. Bake @ 350° F. for 45-55 minutes.


This fabulous recipe was given to me by my cute sister-in-law Laura and is supposed to be similar to the rolls served at Magelby's. They are a fast and yummy favorite for serving at showers and book groups. Enjoy!

30 white Rhodes rolls
1/2 cup butter
1 bottle of "I Can't Believe It's Not Butter" (squeeze bottle if possible)
Salad Supreme seasoning
8 oz. feta cheese crumbles
1 cup finely grated parmesan cheese

Thaw rolls in the fridge for 8-10 hours or overnight. Pour melted butter on a cookie sheet. Roll out rolls to 6-7 inches long and place 3 rows down and 10 across on the cookie sheet. Squirt a strip of squeeze butter on each roll and generously sprinkle with salad supreme. Cover rolls evenly with cheese, then cover with plastic wrap and allow to raise for about an hour, or until double in size. Remove wrap and bake at 350 degrees for 15-18 minutes.

Peach Salad

Recipe from Marian C.

1 cup oil
1/3 cup vinegar
1/3 cup honey
2/3 cup sugar
1 tsp salt
1 tsp dry mustard
1 tsp celery salt
1 tsp paprika
1-2 Tbs. grated onion

Mix all ingredients (except oil in blender then slowly add oil to emulsify.

Serve on a bed of--
salad greens
fresh sliced peaches
roasted pine nuts
crumbled blue cheese
cooked shredded chicken (sprinkled with salt and lemon pepper and baked covered) optional
blueberries and red grapes (optional)

Monday, September 13, 2010

Crispy Creamy Donuts


2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all purpose flour
1 quart vegetable oil for frying


1/3 cup butter
2 cups confectioner's (powdered) sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed


1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2. in a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you tough it, and the indention remains.

3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth..

4. Melt the butter over medium heat. Stir in confectioner's sugar and vanilla until smooth. Remove from heat and add hot water 1 tablespoon at a time until the icing is somewhat thin, but not watery.

5. Heat oil in a deep fryer or large skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over until both sides are golden brown. Remove from oil and drain on a wire rack. While still warm dip in glaze, maple butter, cinnamon sugar and sugar.

Sunday, September 12, 2010

Chocolate Eclair Dessert

*from Alli
1 large pkg. vanilla instant pudding mix (5.1 oz)
2 1/2 c. milk
Half of an 8 oz. container of cool whip
Half a box of graham crackers

Line bottom of an 8 x 8" pan with crackers. In large bowl, combine pudding mix and milk. Stir in whipped topping. Spread half of mixture over cracker layer. Top with another layer of graham crackers, the remaining pudding mix and one last layer of crackers on top. Frost with chocolate syrup (recipe below). Refrigerate at least 4 hours (overnight is fine). Serves 8. Double recipe for a 9 x 13" pan.

Chocolate syrup:
1 c. powdered sugar
3 Tbs. olive or vegetable oil
3 Tbs. milk
4 Tbs. cocoa
1 Tbs. vanilla

Mix all ingredients together until smooth. Pour on top of graham crackers.

Friday, September 10, 2010

Honey-lime chicken enchiladas

I have tried various chicken enchilada recipes and this one is definitely one of my favorites. The honey-lime marinade gives it much more flavor than your typical enchilada dish. 
*from Keeping Up Cookbook

1/2 c. honey
1/4 c. lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 1/2 lbs. chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and marinate at least 30 minutes (I usually do longer).

2 (10 oz,) cans green enchilada sauce
1 c. half & half
flour tortillas
shredded colby jack cheese (or monterey/colby mix)

Mix enchilada sauce with half & half. Spread roughly 3/4 c. of the sauce on the bottom of a 9x13 dish. Fill tortillas with chicken mixture and shredded cheese, roll-up, then place side by side in dish. Pour remaining sauce on and top with more cheese. Bake at 350° F. for 25-30 minutes.

Wednesday, September 8, 2010

German Pancakes

1/4 c. butter
2 c. milk
1 c. flour
1/2 c. sugar
4 eggs
1/4 tsp. salt

* Preheat oven to 400 degrees. Put butter in 9" x 13" glass pan and bake for 5 minutes, or until butter melts. Increase oven to 450 degrees. Mix all other ingredients in a blender until smooth. Remove glass pan from oven & carefully pour batter into pan. Return to oven and bake for 15 minutes at 450 degrees. Reduce heat to 350 degrees and bake another 8-10 minutes, or until edges are puffed and browned and center is set. Cut into squares and serve with syrup.

*Serves 6.

Taco Soup

*from Kathy Newton

1 lb. lean ground beef
1 qt. stewed tomatoes (I used diced)
16 oz. can tomato sauce
16 oz. can french cut green beans
16 oz. can white shoepeg corn (can substitute yellow corn)
16 oz. can garbanzo beans
16 oz. can red kidney beans
1 package taco seasoning (about 3 Tbsp.)
3 cups water

* Brown and drain ground beef. Combine all ingredients in a large pot, including juices from cans, in a large pot and bring to a boil. Reduce heat & simmer 20 minutes or more.

*Top with Fritos, sour cream, and shredded cheese.

Tuesday, September 7, 2010

Baked Beans

Another much requested recipe (If you have ever tried our Mom's baked beans you know why)
* from Nancy Miller

2 large cans pork & beans
1 onion- chopped
2 c. ketchup
1 c. brown sugar
1 lb. uncooked bacon cut into 1" pieces 
1 green pepper- chopped
1 can pineapple tidbits with juice
2 Tbs. Worchestershire sauce

Combine all ingredients in casserole dish. Cover and bake at 325 for 3 hours (makes a lot but recipe can be halved and freezes well).

Sunday, September 5, 2010

Mint Chocolate Chip Cookies

2 c. melted chocolate chips (I like milk chocolate)
2/3 c. sugar
2/3 c. brown sugar
2 eggs
1/2 c. shortening
1/2 c. butter
4 c. flour
1 tsp. salt
2 tsp. soda
2 tsp. vanilla
3-4 Tbs milk
mint chocolate chips (1 1/2-2 cups)

Melt chocolate chips in microwave on medium setting for about 3 minutes. If using hard butter, combine with chips for last minute. Combine all ingredients except flour and mint chips in mixer. Add flour slowly to mixture then stir in chips.

Bake at 375 for 8-10 minutes.

Thursday, September 2, 2010

Baked Pork Chops

4-6 pork chops

Salt & pepper and brown on both sides. Place in baking dish and top with sauce:

1 can Cream of Mushroom soup (low-fat)
1/4 c. ketchup
1 Tbs. Worchestershire sauce
1 pkg. sliced fresh mushrooms (or canned)

Bake at 375° F. for 45-50 minutes. Serve with stuffing, noodles, or rice.
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