Recipes

Ok, not too sure how this will work, but I want to make available all of my recipes from past years.  I think this might just end up being one big long post until I figure out a better way of adding them.  Also, watch for weekly posts of new recipes I have found and tried.  Trying a new recipe for me is like trying on clothes at a store.  I’m not going to show you how the outfit looks on me unless I think it looks great! 🙂  So, be assured these recipes are tried and true in my house – hopefully they will be winners in yours as well.

CHICKEN DIVAN  (serves 6)

INGREDIENTS:                                                    SAUCE:
2 chicken breasts                                                   2 cans cream of chicken soup
1-2 bunches of broccoli                                       1 c. mayonnaise
2-3 c. grated cheddar cheese                            2 talbespoon lemon juice
1 can french’s fried onions                                2 teaspoons curry powder

DIRECTIONS:

Cook broccoli as desired (boil, microwave), drain and place in the bottom of a 9 x 13 pan.  Cook chicken as desired (boil, brown in oil, grill, etc.) and put on top of broccoli.  Mix the sauce and pour over the chicken and broccoli.  Top with grated cheese and bake at 350 for 20 min.  Remove and top with 1 can onion rings.  Return to oven and bake for 10 more min. until onions are light brown.  Serve over rice.

 

MEATLOAF 

INGREDIENTS:
2 lb. ground beef                                                      1 can tomato soup
1 chopped onion                                                       1 teaspoon parsley flakes
4 eggs                                                                            1/2 c. parmesan cheese
1 c. italian bread crumbs                                       2 tablespoons brown sugar

DIRECTIONS:

In a mixing bowl (or by hand) mix all ingredients together.  Shape into 2 bread pans and bake at 350 for 1 – 1 1/2 hours.

Sauce (optional):  You can serve this with just ketchup or be creative and a great sauce is a combination of brown sugar, ketchup, yellow mustard and worcestershire sauce – yummy!

CHINESE CHICKEN WINGS 

INGREDIENTS:
1 c. soy sauce
1 teaspoon ginger
1 tablespoon sugar
1-2 teaspoons garlic powder
approximately 2 lbs. chicken wings

DIRECTIONS:

Combine above ingredients in a 9 x 13 pan, stir until sugar is dissolved.  Place chicken wings side by side in pan with sauce until the bottom of the pan is packed.  bake at 350 for 30 minutes.  Remove pan and turn chicken pieces over.  Bake for another 30 minutes.  Repeat that process for another hour.  Serve with white rice or Chinese fried rice.

 

WINGER’S STICKY FINGERS  (SERVES 2-3 PEOPLE)

INGREDIENTS:
1 pkg. frozen breaded chicken
6 Tbl. Frank’s Hot Sauce
4 Tbl. water
1 1/2 c. brown sugar

DIRECTIONS:

Prepare the chicken strips as directed on the back of the package.  Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.  Pour sauce over chicken, and enjoy!  Serve with ranch dressing for dipping.

MAC & CHEESE  (SERVES 4-6)

INGREDIENTS:
2 cups elbow macaroni                                                  dash of pepper
3 tablespoons butter                                                      2 c. milk
2 tablespoons flower                                                      2 c. cheddar cheese
1/2 teaspoon salt

DIRECTIONS:

Boil macaroni until soft, drain and place in 9 x 13 pan.  In a saucepan, melt butter.  stir in flour, salt and pepper.  Gradually stir in milk.  Cook and stir until mixture thickens and bubbles.  Remove from heat and add cheese.  Pour sauce over macaroni and stir.  Bake at 350 for 35 -40 minutes.

You can also do this fast and not bake it, just dump the macaroni and cheese in a big bowl, mix well, and serve.

CROCK POT PORK ROAST

INGREDIENTS:
any size butt roast
1 onion
3+ potatoes
1/2+ bag of mini carrots
1 pkg. onion soup mix

DIRECTIONS:

Place roast in the bottom of crock pot.  Sprinkle onion soup mix on top and around roast.  surround with pealed and cut up potatoes.  Top with carrots and onions.  Turn on low for 8+ hours.

 

STROGANOFF  (SERVES 10)

INGREDIENTS:                                                                             1 T. lemon juice
3 lb. stew meat raw                                                                       1 1/2 t. salt
2 cans french onion soup                                                           1 t. pepper
2 cans cream of mushroom soup                                           2 t. garlic powder
1 c. boiling water                                                                           1 c. sour cream
4 beef bullion cubes                                                                    1/3 c. cornstarch
1 T. worcestershire sauce                                                          1/2 c. water

DIRECTIONS:

Combine all ingredients up to the sour cream in a crock pot. Cook on low for at least 6 hours.  One half hour before you are ready to eat, stir together the sour cream, cornstarch, and 1/2 cup of water and add to the mixture.

Serve over rice or pasta.

 

BROCCOLI CHEESE SOUP

INGREDIENTS:
3 c. water                                                                        1 cube butter
6 chicken bulion cubes                                             5 tablespoons flour
1 large onion diced                                                     2 cups milk
6 c. broccoli diced (3 heads)                                 1 8 oz. cream cheese

DIRECTIONS:

Boil water, bullion, onion and broccoli.  In a separate bowl with a mixer, combine softened butter, softened cream cheese, flour, and milk.  Add mixture to broccoli mixture and bring to a boil.  It is ready to serve.

CHICKEN CORN CHOWDER

INGREDIENTS:                                                                     2 cups hot water
2 chicken breasts cut up                                                      1 t. ground cumin
1 small onion chopped up                                                   2 c. half and half (one pint)
1-2 garlic cloves minced                                                      8 oz. monterey jack cheese
3 T. butter                                                                                 2 cans creamed corn
2 chicken bullion cubes                                                       4 oz. can diced green chillies

DIRECTIONS:

Cut chicken into small pieces – brown with onion and garlic in butter – add to big pot. Dissolve bullion in hot water and add to pot. boil adn reduce heat, simmer 5 minutes. Add corn, half and half, and chillies. Stir until boiling – add cheese in chunks let soup cook (stirring occasionally) until the cheese is melted.  Serves about 6 adults.

 

A SIDE OF CORN

INGREDIENTS:
2 cans of corn
1 can diced green chilies
8 oz. cream cheese

DIRECTIONS:

Melt the cream cheese in a pot on the stove on medium.  Add the corn and chillies until well heated.

WASSIL

ingredients:                                                      36 oz. pineapple juice
1 gallon apple juice                                        ¾ c. sugar
1 quart orange juice                                      2 cinnamon sticks

DIRECTIONS:

Boil and enjoy!  We have this all day on the stove every christmas.

BROCCOLI SALAD

INGREDIENTS:
Mix the following ingredients in a large bowl:
2-3 bunches of raw broccoli (chopped into verry very small pieces)
1 bunch of green onions (finely chopped)
18 slices bacon (cooked and crumbled)
1 cup sunflower seeds
8 ounce can water chestnuts (drained and finely chopped)
1 cup grated cheddar cheese

Whisk the following dressing, pour over broccoli mixture and mix well:
1 cup mayo
4 T. apple cider vinegar
1 cup sugar

CRANBERRY SALAD

INGREDIENTS:
1 bag cranberries
1 16 oz. whipped topping
2 cups mini marshmallows
1 1 /2 cups guar
1 can crushed pineapple

DIRECTIONS:

Mix and enjoy.  ***Note – the bag of cranberries are usually ocean spray brand.  They are seasonal (only in the fall), so if you like this salad, buy additional bags of cranberries and freeze them.  They freeze well.

 

RASPBERRY PRETZEL SALAD

INGREDIENTS:                                                               1 c. sugar
2 2/3 c pretzels, crushed                                              8 oz. whipped topping
3 tablespoons  sugar                                                      6 oz. raspberry jello mix
1/2 c. butter melted                                                       2 c. boiling water
8 oz. cream cheese softened                                      12 oz. frozen raspberries

DIRECTIONS:

Preheat oven to 350.  Combine pretzels, sugar, and butter.  Press into a 9 x 13 pan.  bake for 10 minutes.  In a bowl, cream together cream cheese and sugar – add whipped topping.  Spoon over cooled pretzels.  Dissolve jello in boiling water, add frozen raspberries and pour over cream mixture.  Refrigerate until cooled and until the jello is firm.

 

PEANUT BUTTER BARS

INGREDIENTS:
3/4 c. softened butter                                                     3/4 tsp. baking soda
1/2 c. sugar                                                                          1/2 tsp. salt
1 1/4 c. brown sugar                                                         1/2 tsp. vanilla
2 eggs                                                                                     1/2 c flour
3/4 c. peanut butter                                                        2 cups oatmeal

FROSTING:
1/3 c. butter  (beat chocolate into butter first)
4 c. powdered sugar
1/4 c. milk
1 1/2 tsp. vanilla
1/2 c. unsweetened chocolate

DIRECTIONS:

Mix until flour and then add flour and oatmeal and continue to mix. Pour into a large cookie sheet and cook 12-15 minute or until lightly brown at 350. Let cool completely. Frost with chocolate frosting.

 

APPLE CRISP

INGREDIENTS:                                                                     TOPPING:
6 cups diced apples (3-4 large apples )                         2 cups oatmeal
2 cups sugar                                                                             2 cups flour
2 heaping tablespoon flour                                               2 cups brown sugar
dash of salt                                                                               3/4 t. baking powder
1 1/2 tablespoon  cinnamon                                              3/4 t. salt                                                                                                                                                                                                                                       1 c. melted butter

DIRECTIONS:

Mix the first 5 ingredients in a 9×13 un-greased pan. for the topping mix the last ingredients in a bowl, mix well until butter is absorbed by the dry stuff.  Sprinkle over top the apples.  Bake at 350 for 20 minutes.  Serve with whip cream or vanilla ice cream.

 

BEST CHOCOLATE-CHIP COOKIES  (MAKES 40 SMALL COOKIES)

INGREDIENTS:
1 cup shortening                                   1 teaspoon salt
1/2 cup sugar                                         1 teaspoon baking soda
1 cup brown sugar                                2 1/2 cups flour
1 teaspoon vanilla                                 2 cups choco-chips
2 eggs

DIRECTIONS:

Cream the shortening, sugar, brown sugar, vanilla and eggs.  then add the flour, soda, salt and chocolate-chips.  Bake for about 7 minutes at 350 degrees- so they are starting to get lightly brown the bottom.

*A tip for soft cookies.  Immediately after you take the cookies out of the oven, “lightly” DROP the tray on the counter and the cookies will go flat.  this takes the air out and keeps them soft longer.

 

ROLO COOKIES

INGREDIENTS:
1 chocolate cake mix
2 eggs
1/3 c. vegetable oil
1 bag Rollos – unwrapped

DIRECTIONS:

Mix together cake mix, eggs, and oil in a bowl until all the cake powder is absorbed.  It will seem dry without enough liquid, keep stirring, it will all absorb and be very thick.  Place Rollo in the center of a ball of dough.  Make sure it is completely covered.  Bake at 350 for 8-10 minutes.

 

SOFT SUGAR COOKIES

INGREDIENTS:
1/2 c. butter                                                             1 teaspoon vanilla
1/4 c. shortening                                                    2 1/2 c. flour
1 c. sugar                                                                    1 teaspoon baking powder
2 eggs                                                                          1 teaspoon salt

DIRECTIONS:

Cream butter, shortening, sugar, and eggs.  add dry ingredients.  Chill one hour.  Roll out 1/2 inch thick dough on floured surface and cut with cookie cutters.  Bake at 400 for 6-8 minutes.  You do not want to over bake.  The less time baking equals the softer cookie.

 

PUMPKIN BARS

INGREDIENTS::
beat light and fluffy:                                      stir separately:
4 eggs                                                                   2 c. flour
1 2/3 c. sugar                                                    2 teaspoons baking powder
1 c. oil                                                                   2 teaspoons cinnamon
1 16 oz. can pumpkin                                     1 teaspoons salt
1 teaspoon baking soda

DIRECTIONS:

Add liquid mixture slowly to the mixed dry ingredients.  Pour into a large cookie sheet or 16 x 12 x 1 pan greased.  Bake at 350 for 25 min.  Cool and frost.

FROSTING:

4 oz. cream cheese                                                      1 teaspoons vanilla
1/2 c. butteR                                                                 2 c. powdered sugar

 

SEVEN LAYER BARS

INGREDIENTS:
1/2 c. unsalted butter                                                     1 c. chopped walnuts
1 1/2 c. graham cracker crumbs                                  14 oz can sweet condensed milk
1 c. semisweet chocolate chips                                    1 1/3 cups shredded coconut
1 c. butterscotch chips

DIRECTIONS:

Preheat oven to 350. Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter. Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.

Bake until edges are golden brown, about 25 minutes. Let cool.

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