Breakfast Biscuits

5 Tbsp. Butter
½ C. Brown Sugar
½ tsp. Cinnamon
½ C. chopped Nuts
1 pkg. Refrigerator Biscuits

Melt butter in round cake pan. Sprinkle with next 3 ingredients. Top with biscuits and bake at 400’ for 15 minutes. Turn upside down onto plate so syrup in on top.

Farina Pudding

6 C. boiling Water
1 C. Farina (cream of wheat)
1/3 C. Dry Milk
½ C. Sugar
1 tsp. Salt
3 Eggs
1 tsp. Vanilla
¼ tsp. Almond Extract (opt)

Combine first 5 ingredients stirring constantly to prevent lumps. Add eggs and continue stirring over medium heat until thickened. Remove from heat and add vanilla and almond flavorings.

Mexican Dip

½ lb. Ground Beef, cooked
1 can Olives, drained and chopped
2 cans No Bean Chili
1 can Green Chiles
1 lb. Velveeta
Pepper to taste

Combine and serve hot with tortilla chips.

Cream of Broccoli Soup

1 head Broccoli, chopped
1 Onion, chopped
2 Carrots, minced
2 quarts Water
2 C. Dry milk
½ Butter, melted
½ C. Flour
Salt and Pepper to taste
Shredded Cheese

Combine first 3 ingredients and 1 qt. water and simmer. Mix milk and remaining water in blender and add to vegetables. Combine butter and flour and add to soup. Add cheese and salt and pepper. Simmer 10 minutes or until thickened

Breakfast Cake

4 C. Bisquick
¼ C. Sugar
2 Eggs
1 1/3 C. Milk or Water

Combine and pour into 9x13 pan. Sprinkle with topping and bake at 400’ for 25 minutes.

Topping

¾ C. Bisquick
¾ C. Brown Sugar
¼ C . soft Butter
1 tsp. Cinnamon

Lemon Herb Rice

1 C. uncooked Rice
2 C. Water
1 Tbsp. Butter
½ tsp. Salt
½ tsp. Oregano
1 ½ tsp. Parsley
1 Tbsp. Lemon Juice

Combine first 6 ingredient and simmer 20 minutes. Add lemon juice

Dinosaur Soup

1 lb. ground Brontosaurus (beef)
3 Stegosaurus Eggs (potatoes) cube
3 Seaweed Roots (shredded carrots)
1 can Mud (tomato soup)
3 stalks Moss (celery), chopped
1 tsp. Flower Petals (oregano)
1 Pterodactyl Egg (onion) chopped
Sand and Volcano Ashes
(salt and pepper )
6-8 C. Water

Combine all ingredients and simmer 30-45 minutes.

Sour Cream Enchiladas

½ C. Sour Cream
1 large can Cream of Chicken
½ can Green Chiles
½ C. Onions, chopped
2 Chicken Breasts, shredded
1 lb. shredded Cheese
12 Tortillas

Combine first 4 ingredients. Spread small amount of mixture in 9x13 pan. Fill tortillas with chicken and cheese and roll up. Spread remaining soup mixture on tortillas. Bake at 350’ for 30 minutes.

Whole Wheat Rolls or Bread

1 can Evaporated Milk
2 cans hot Water
½ C. Oil
½ C. Honey
2 Tbsp. Yeast
1 Tbsp. Salt
5 C. Flour
5 C. Wheat Flour

Combine milk and hot water. Add next 4 ingredients. Alternate adding white and wheat flour. Knead well. Rise to double. Place in loaf pans or form into rolls. Rise to double. Bake at 350’ for 20 minutes for rolls and 30 minutes for bread.

Dill Veggie Dip

2 Tbsp. Dill Weed
2 Tbsp. Dry Onion Soup Mix
1 C. Sour Cream
1 C. Mayonnaise

Combine and chill.

Hamburger Stew

2 lbs. Ground Beef
2 cans Tomato Soup
3 ½ - 4 C. Water
1 ½ C. chopped Onion
3 C. Carrots, chopped
3 Potatoes, cubed
2 C. Celery, chopped
2 Tbsp. Worcestershire Sauce
½ tsp. Garlic Powder
2 cubes Beef Bouillon

Cook and rinse beef. Add soup and water. Saute next 4 ingredients for 10 minutes and add to soup. Add remaining ingredients and simmer 30 minutes.

Tuna Burgers

1 can Tuna
½ C. shredded Cheese
1 C. Celery, diced
½ C. chopped Olives
½ C. Onion, diced
½ C. Mayonnaise
Salt and Pepper
4 Hamburger Buns

Drain tuna and combine remaining ingredients. Spoon mixture on all 4 buns and place top bun on. Wrap in foil and bake at 350’ for 15 minutes

Cake Donuts

4 Eggs
2/3 C. Sugar
1/3 C. Milk
1/3 C. melted Butter
3 ½ C. Flour
3 tsp. Baking Powder
¾ tsp. Salt
1 tsp. Cinnamon
½ tsp. Nutmeg

Combine first 4 ingredients. Sift in remaining ingredients. Roll dough to ½” and cut into donuts. Let rest 15 minutes before deep frying.

Orange Butter

½ C. softened Butter
1 Tbsp. Powdered Sugar
¼ tsp. Orange Zest

Combine.

Blintze Pancakes

1 C. Sour Cream
1 C. Cottage Cheese
4 Eggs
1 C. Flour
1 Tbsp. Sugar
½ tsp. Salt

Combine first 3 ingredients. Sift in remaining ingredients and griddle.

Orange Sauce

½ C. Butter
1 C. Sugar
½ C. Orange Juice Concentrate

Boil all ingredients for 1 minute, stirring constantly. Serve warm or cold.

Coffee Cake

¼ C. Oil
1 Egg
½ C. Milk
1 ½ C. Flour
¾ C. Sugar
2 Tbsp. Baking Powder
½ tsp. Salt
¼ C. Brown Sugar
1 Tbsp. Flour
1 tsp. Cinnamon
1 Tbsp. melted Butter
½ C. chopped Nuts

Combine first 3 ingredients. Sift in next 4 ingredients. Pour into cake
pan. Combine remaining ingredients and crumble over batter. Bake at 375’ for 25 minutes.

Pie Crust

3 C. Flour
1 tsp. Salt
1 tsp. Sugar
1 C. Shortening
1 Egg
½ C. Milk

Sift first 3 ingredients. Cut in shortening. Add egg and milk and chill 30 minutes before rolling. Store in freezer for up to 3 weeks.

Orange Pancakes

1 Egg
1 C. Light Cream
¼ C. Orange Juice Concentrate
1 C. Bisquick Mix

Combine all ingredients and griddle

Orange Crunch Muffins

2 Eggs
1 C. Orange Juice
1 tbsp. Orange Zest
1/3 C. Oil
2 C. Flour
1/3 C. Sugar
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
1 C. Grapenuts Cereal or Granola

Combine first 4 ingredients. Sift in next 5 ingredients. Add cereal. Fill lined muffin tins 2/3 of the way full and bake at 400’ for 25 minutes.

Apple Fritters

1 1/3 C. Flour
1 Tbsp. Sugar
2 tsp. Baking Powder
½ tsp. Salt
2 Eggs
2/3 C. Milk
1 Tbsp. Oil
3 C. Apples, cut like matchsticks

Combine first 7 ingredients. Fold in apples. Drop by spoonfuls into hot oil and fry 3-4 minutes.

Orange Strawberry Sippers

1 C. Water
1 C. Milk
6 oz. Orange Juice Concentrate
2 C. Strawberries
10 Ice Cubes
¼ C. Sugar
1 tsp. Vanilla

Blend all ingredients.

Strawberry Flax Smoothie

1 ½ Tbsp. Flax Seed
½ C. Milk
2 Tbsp. Vanilla Protein Powder
½ C. Strawberries
½ C. Vanilla Yogurt
½ C. Blueberries
5 Ice Cubes

Blend all ingredients.

Apple Berry Salsa & Cinnamon Chips

2 Green Apples, diced
1 C. diced Strawberries
1 Kiwi, diced
Juice and Zest of 1 Orange
2 Tbsp. Brown Sugar
2 Tbsp. Strawberry Jam

Combine all ingredients and serve with cinnamon chips.


Cinnamon Chips

4 Tortillas
1 Tbsp. Sugar
½ tsp. Cinnamon
Pam Spray

Spray both sides of tortillas with Pam. Sprinkle with cinnamon and sugar. Cut into wedges and bake at 400’ for 8 minutes.

Strawberry Blossoms

24 Strawberries
6 oz. Strawberry Cream Cheese
4 Tbsp. Powdered Sugar
2 Tbsp. Sour Cream

Cut tops off of strawberries and lay cut side down. Cut each berry in half, but don’t cut all the way through. Cut each half in thirds to make a blossom. Blend remaining ingredients and pipe into each strawberry.

Mock Caramel Fruit Dip

1 pkg. Cream Cheese
½ C. Brown Sugar
1 tsp. Vanilla

Blend all ingredients and chill.

No Knead Oatmeal Bread

2 Pkg. Yeast
½ C. warm Water
1 ½ C. boiling Water
1 C. Quick Oats
½ C. Molasses
1/3 C. Shortening
1 Tbsp. Salt
6 ¼ C. Flour
2 Eggs

Combine yeast and warm water and let sit 10 minutes. Pour boiling water over oatmeal. Add next 3 ingredients. Allow to cool. Add 2 C. flour and both eggs. Add yeast. Add remaining flour 2 C. at a time until smooth dough forms. Cover and refrigerate 2 hours. Shape into loaves and rise to double. Bake at 375’ for 40 minutes.

Pumpkin Dip

1 pkg. Cream Cheese
1 lb. Powdered Sugar
1 can Pumpkin
2 tsp. Cinnamon
½ tsp. Nutmeg
Pinch Pumpkin Spice or Allspice

Blend all ingredients. Serve with ginger snaps.

Honey Butter

½ C. Butter
1 Egg Yolk
¼ tsp. Vanilla
½ C. Honey

Whip ingredients and chill

Honey Mints

1 C. Honey
4 drops Peppermint Extract
2 ¾ C. Dry Milk
Food Coloring

Combine and knead until smooth. Store in refrigerator.

Cocoa Mix

15 C. Dry Milk
1 C. Cocoa Powder
1 ½ C. Sugar
1 ½ tsp. Salt

Combine and store in airtight container. To make, add ½ C. mix to 1 C. hot water.

Whipped Topping

6 Tbsp. Dry Milk
1 C. boiling Water
2 Tbsp. Gelatin
2 Tbsp. cold Water
2-4 Tbsp. Sugar
1 tsp. Vanilla

Dissolve milk in hot water and gelatin in cold water. Combine and chill 4 hours. Add sugar and vanilla and whip to stiff peaks.

Instant Oatmeal Packets

¼ C. Oats
2 Tbsp. Oat Flour
1/8 tsp. Salt
1 tsp. Sugar

Combine all ingredients in zipper bags. To make, add 1 pkg. instant oatmeal to 2/3 C. water and microwave 90 seconds. Add desired flavorings.

*Blend ½ C. Oats in blender to make oat flour.

Wheat Waffles

2 C. Flour
4 tsp. Baking Powder
2 Tbsp. Honey
6 Tbsp. Oil
½ tsp. Salt
1 ¾ C. Milk
2 Eggs

Combine and pour onto waffle iron.

Deluxe Potato Salad

12 Baby Red Potatoes, boiled with skins on
1 can Chicken Broth
1 minced Onion
4 hard boiled Eggs
¼ C. chopped Parsley
Salt and Pepper to taste
1 C. Mayonnaise
2 Tbsp. Mustard

Combine all ingredients and chill.

Caesar Potato Salad

¼ Italian Dressing
¼ C. Romano Cheese
1 Tbsp. Worcestershire Sauce
2 tsp. Mustard
1 tsp. Salt
4 potatoes, cooked and cubed
½ C. sliced Olives
1 hard boiled Egg

Combine first 5 ingredients. Add remaining ingredients and coat well.

Strawberry Pineapple Salad

1 lb. Strawberries, crushed
3 Tbsp. Honey
1 pkg. Cream Cheese
1 can Crushed Pineapple

Combine and freeze 2 hours. Serve on lettuce leaves.

Stuffed Mushrooms

1 lb. Mushrooms
1 lb. Sausage
1 clove Garlic, minced
2 Tbsp. Parsley
1 ½ C. shredded Cheese

Remove stems from mushrooms and saute’ with sausage Add remaining ingredients and fill mushroom caps with mixture. Bake at 350’ for 20 minutes.

Whole Wheat Pancakes

1 C. Milk
1 C. Whole Wheat
2 Eggs
2 tsp. Baking Powder
1 ½ tsp. Salt
2 Tbsp. Oil
2 Tbsp. Honey

Blend milk and wheat. Add remaining ingredients and griddle.

Wheat Waffles

1 Tbsp. Whole Wheat
2 Tbsp. Oil

Add these ingredients to the above recipe and pour into waffle iron.

Chili Cheese Dip

4 oz. Velveeta Cheese
1 pkg. Cream Cheese
1 can Chili
1 can Green Chiles

Combine and microwave in one minute increments, stir, and continue until cheese is melted.

Layered Éclair

2 pkgs. Graham Crackers
2 pkgs. Vanilla Pudding
3 C. Milk
8 oz. Cool Whip
1 pt. Chocolate Frosting

Line 9x13 pan with 1/3 crackers. Combine pudding and milk and spread half over crackers. Layer crackers, then remaining pudding, then remaining crackers. Frost.

Scripture Cookies

¾ C. Psalms 55:21
1/3 C. 2 Nephi 26:25
1 ½ C. Jeremiah 6:20
2 Isaiah 10:14
2 C. 1 Kings 4:22
1 tsp. Matthew 5:13
½ tsp. Leviticus 6:17
3 C. Doctrine & Covenants 89:17
1 C. Samuel 30:12

Combine first 4 ingredients. Add remaining ingredients and bake at 350’ for 12-15 minutes.

Mud In Your Eye Pie

1 cube melted Butter
1 C. Flour
½ C. chopped Nuts
1 pkg. Cream Cheese
1 C. Powdered Sugar
1 C. Cool Whip
3 pkg. Chocolate Pudding
3 C. Milk

Combine first 3 ingredients and press into pie pan. Bake at 350’ for 15 minutes. Fold next 2 ingredients together and spread into crust. Combine pudding and milk and spread over cool whip layer. Chill 2 hours. Top with remaining cool whip and sprinkle with nuts

Lemonade Pie

1 can Condensed Milk
8 oz. Cool Whip
6 oz. Lemonade Concentrate
1 Graham Cracker Crust

Fold first 3 ingredients and pour into crust. Freeze overnight.

Cheese Sauce

2 Tbsp. Butter
2 Tbsp. Flour
1 C. Milk
½ - 1 C. shredded Cheese

Melt butter. Add flour and cook 2 minutes. Add milk and cheese and simmer until thickened.

Alfredo Sauce

1 pt. Heavy Cream
½ C. Butter
2 Tbsp. Cream Cheese
¾ C. Parmesan
1 tsp. Garlic Powder

Combine and simmer. Pour over cooked noodles.

Crock Pot Funeral Potatoes

2 lbs. Hash Browns
1 can Cream o f Potato
1 can Cream of Mushroom
8 oz. shredded Cheese
1 C. Parmesan
1 pt. Sour Cream

Combine all ingredients in Crock pot and cook on low for 7 hours.

Cheesy Hash Potatoes

2 cans Cheddar Cheese Soup
1 1/3 C. Buttermilk
2 Tbsp. Butter
½ tsp. Seasoning Salt
¼ tsp. Garlic Powder
¼ tsp. Pepper
2 lbs. cubed Hash Browns
¼ C. Parmesan
1 tsp. Paprika


Combine first 6 ingredients in crock pot. Add potatoes. Sprinkle on parmesan and paprika. Cool on low for 4-4 ½ hours.

Eggnog Pie

3 Egg Yolks
1/8 tsp. Nutmeg
1/8 tsp. Salt
½ C. Sugar
½ tsp. Vanilla
2 C. Heavy Cream
3 Egg Whites
1 Pie Crust

Cream first 6 ingredients. Whip egg whites to stiff peaks and fold into mixture. Pour into pie crust and bake at 450’ for 10 minutes, then at 325’ for 25 minutes.

Citrus Honey Chicken

Juice and zest of 1 Lemon
½ C. Orange Juice
½ C. Honey
3 lbs. Chicken Breasts

Combine first 3 ingredients and pour over chicken in crock pot. Cook on low for 8 hours.

Crock Pot Chicken

2 cans Cream of Chicken
1 pkg. Cream Cheese
1 pkg. Italian Seasoning
3 lbs. Chicken Tenderloins

Combine first 3 ingredients and pour 1 ½ C. into bottom of crock pot. Add chicken and top with remaining sauce. Cook on high for 4 hours.

Sausage Gravy

3 Tbsp. Butter
¼ C. Flour
3 C. Milk
½ tsp. Salt
¼ tsp. Pepper
1 lb. Sausage, cooked

Melt butter. Add flour and cook 2 minutes. Add remaining ingredients and simmer until thickened.

Chicken Salad

4 C. diced Chicken
6 hard boiled Eggs
2 stalks Celery, chopped
2 Pickles, chopped
4 Tbsp. minced Onion
½ C. Sunflower Seeds
2 C. Mayonnaise
1 pkg. Ranch Dressing Mix
2 Tbsp. Pickle Juice
1 Tbsp. Mustard

Combine first 6 ingredients. Combine remaining ingredients and pour over first mixture. Refrigerate.

Indian Fry Bread

2 C. Flour
2 tsp. Baking Powder
1 C. Milk
¼ tsp. Salt

Combine and knead until smooth. Divide into 4 balls and flatten with hands. Deep fry.

Breakfast Casserole

1 pkg. Tator Tots
1 C. cooked Sausage or Bacon, crumbled
½ C. minced Onion
½ C. minced Pepper
1 C. shredded Cheese
1 dozen Eggs

Layer all ingredients and pour eggs over top. Bake at 350’ for 40 minutes.

Pizza Rice

2 C. uncooked Rice
3 C. Pizza Sauce
2 ½ C. Water
1 can Mushrooms
4 oz. Pepperoni
1 C. shredded Cheese

Combine all ingredients except cheese in crock pot on high for 6 hours. Add cheese 15 minutes before serving.

Ham Fried Rice

¼ C. chopped Scallions
1 Carrot
4 Tbsp. Oil
3 Eggs
1 C. Peas
2 C. cooked Rice
½ C. chopped Ham
¼ C. Soy Sauce

Saute’ onions and carrots in oil. Add eggs and scramble. Add Remaining ingredients and heat through.

Taco Salad

1 lb. Ground Beef
1 pkg. Taco Seasoning
1 can Kidney Beans
1 can Black Beans
1 can Refried Beans
1 can Chili
1 can diced Tomatoes
1 can Corn
2 cans Tomato Sauce

Combine and serve hot with your favorite taco toppings.

Cashew Chicken Salad

1 ½ lbs. cubed Chicken
1 C. chopped Celery
½ C. crushed Cashews
¼ C. chopped Onion
½ C. shredded Cheese
½ C. Mayonnaise
1/3 C. Honey Mustard
1 Tbsp. Red Wine Vinegar

Combine first 5 ingredients. Combine remaining ingredients and pour over first mixture. Serve as tortilla or lettuce wraps or in pitas.

Granola

6 C. Oats
1 C. Coconut
3 oz. slivered Almonds
½ C. Oil
½ C. Honey
1/3 C. Water
¾ C. Brown Sugar

Combine first 3 ingredients. Combine remaining ingredients and pour over first mixture. Spread onto cookie sheet and bake at 350’ for 10-15 minutes.

Maple Syrup

2 C. boiling Water
2 ½ C. Sugar
1 C. Brown Sugar
1 tsp. Maple Extract

Combine and simmer 4-5 minutes. Refrigerate.

Waffles

1 C. Milk
4 Tbsp. Oil
2 Eggs
1 1/3 C. Flour
½ tsp. Salt
2 tsp. Baking Powder
1 Tbsp. Sugar

Combine first 3 ingredients. Sift in remaining ingredients and pour batter into a waffle iron.

Sour Cream Raspberry Pancakes

2 Eggs
1 ½ C. Milk
1 C. Sour Cream
1/3 C. Butter
2 C. Flour
¼ C. Sugar
4 tsp. Baking Powder
½ tsp. Salt
1 C. Raspberries

Combine first 4 ingredients. Sift in next 4 ingredients, then fold in raspberries. Griddle.

Raspberry Syrup

1 C. Sugar
2 Tbsp. Cornstarch
1 C. Water
1 C. Raspberries
1 Tbsp. Butter

Combine first 3 ingredients and boil 3 minutes. Add raspberries and simmer 8-10 minutes. Add butter just before serving.

Baked French Toast

12 slices Bread
1 pkg. Cream Cheese
1 C. Blueberries
1 dozen Eggs
2 C. Milk
1/3 C. Maple Syrup

Spread cream cheese on bread. Cube. Place half of bread in 9x13 pan. Sprinkle with blueberries and repeat with remaining bread and berries. Combine remaining ingredients and pour over bread. Chill overnight. Remove from refrigerator 30 minutes prior to baking at 350’ for 30 minutes covered, then 30 minutes uncovered.

Bit O’ Honey

1 C. Honey
1 C. Chunky Peanut Butter
2 C. Dry Milk

Combine peanut butter and honey. Add milk. Spread onto waxed paper. Chill before cutting into desired sizes.

Dinosaur Food (No Bake Cookies)

1 C. Crushed Bones (Sugar)
¼ C. Dirt (Cocoa Powder)
½ C. Swamp Water (Milk)
¼ C. Mud (Butter)
½ C. squashed Bugs (Peanut Butter)
½ tsp. Tree Sap (Vanilla)
3 C. Rocks (Oats)

Simmer bones, dirt, swamp water and mud. Add bugs and tree sap. Mix in rocks and drop onto waxed paper to cool.

Fluffy Vanilla Frosting

½ C. Shortening
3 Tsp. Vanilla
½ cap Almond Extract
3 C. Powdered Sugar
1/3 can Cold Evaporated Milk

Blend to stiff peaks. Store in refrigerator.

Orange Monkey Bread

½ pkg. frozen Rolls
¼ C. Sugar
¼ C. melted Butter
2 Tbsp. Orange Juice
Zest of 1 Orange

Place frozen rolls in loaf pans. Combine remaining ingredients and pour over rolls. Let rise 8 hours or overnight in refrigerator. Bake a t400’ for 20 minutes.

Whole Wheat Pancake Mix

8 C. Flour
2 C. freshly ground Wheat
1 C. Dry Milk
1/3 C. Baking Powder
1 ¼ C. Sugar
1 Tbsp. Salt
2 C. Shortening

Combine first 6 ingredient then cut in shortening. Store in refrigerator up to 6 weeks.

Pancakes

2 C. Mix
1 Egg
1 C. Water

Combine and griddle.

Survival Bread

2 C. Oats
2 ½ C. Dry Milk
1 C. Sugar
3 Tbsp. Honey
3 Tbsp. Water
1 pkg. Lemon or Orange Jello

Combine first 3 ingredients. Combine remaining ingredients and add both mixtures together. If dough is too dry, add 1 Tbsp. water at a time until dough is workable. Place in loaf pan. Bake at 350’ for 15-20 minutes. Cool completely and wrap in foil. Stores indefinitely. Each loaf contains the daily requirements for one adult.

Monkey Bread

½ bag frozen Rolls
1 pkg. Butterscotch Pudding
1 C. melted Butter
1 C. Brown Sugar
½ C. chopped Pecans
1 tsp. Cinnamon

Place frozen rolls in greased bundt pan. Combine remaining ingredients and pour over rolls. Let rise 8 hours or overnight in refrigerator. Bake at 350’ for 30 minutes or in loaf pans at 400’ for 20 minutes.

Coconut Bread

1 C. Applesauce
2 C. Sugar
4 Eggs
1 C. Buttermilk
1 tsp. Coconut Extract
1 C. Coconut
1 C. chopped Nuts
3 C. Flour
1 tsp. Baking Soda
½ tsp. Salt

Combine first 7 ingredients. Sift in dry ingredients. Bake at 325’ for 70 minutes. Poke holes in hot bread and pour on coconut glaze.


Coconut Glaze

1 C. Sugar
½ C. + 2 Tbsp. Water
1 tsp. Coconut Extract

Dissolve sugar in water and extract. Pour over warm coconut bread.

Spinach Manicotti

4 C. shredded Mozzarella
1 pt. Cottage Cheese
10 oz. frozen Spinach, chopped and drained
1 pkg. Jumbo Shells, cooked
1 jar Spaghetti Sauce
Parmesan Cheese

Combine first 3 ingredients and fill shells. Place in 9x13 pan and cover with sauce. Sprinkle on parmesan and bake at 350 for 30 minutes.

Chicken Enchiladas

1 can Cream of Chicken
1 can Green Chiles
1 pt. Sour Cream
3 C. shredded Cheese
3 C. shredded Chicken
12 Tortillas

Combine first 5 ingredients, reserving 1 C. cheese. Fill tortillas with mixture and roll up. Spread remaining mixture over enchiladas and sprinkle with reserved cheese. Bake at 350’ for 30 minutes.

Parmesan Chicken

¾ C. Corn Flakes, crushed
¾ C. Parmesan
1 pkg. Ranch Dressing Mix
½ C. melted Butter
4 Chicken Breasts

Combine first 4 ingredients. Dredge chicken in mixtures and place in baking pan. Sprinkle remining crumbs over chicken and bake covered at 350’ for 20 minutes, uncovered 20 more minutes.

Chicken Enchiladas

¼ C. Butter
3 cloves Garlic, chopped
2 lbs. Chicken, shredded
1 pkg. Cream Cheese
1 can Cream of Chicken
2 C. shredded Cheese
Salt and Pepper to taste
8 Tortillas

Saute chicken and garlic in butter. Combine cream cheese, soup, 1 C. cheese, and salt and pepper. Add to chicken. Spoon onto tortillas, reserving ¼ C. Roll up enchiladas and pour sauce over top. Sprinkle remaining cheese and bake covered at 350’ for 40 minutes, then uncovered 10 minutes.

Beef Stroganoff

1 lb. Ground Beef
½ C. chopped Onion
1 can Cream of Mushroom
1 C. Sour Cream
Salt and Pepper to taste

Saute’ meat and drain fat. Add remaining ingredients. Serve over egg noodles.

Unfried Fried Chicken

2 lbs. Chicken Tenders
1 cube melted Butter
1 stack Ritz Crackers, crushed

Coat each tender in butter, then roll in crumbs. Bake at 350’ for 30 minutes.

Chicken Rolls

1 pkg. Cream Cheese
1 ½ shredded Cheese
¾ C. finely chopped Broccoli
1 ½ C. shredded Chicken
1 pkg. frozen Rolls, thawed
1 can Cream of Chicken
½ C. Milk

Combine first 4 ingredients. Flatten each roll and fill with mixture. Roll into balls and place in muffin tin. Bake at 350’ for 20 minutes. Heat soup and milk and pour over rolls.

Chicken Broccoli Casserole

2 C. Broccoli Florets
1 C. uncooked Rice
2 C. Water
3 C. cubed Chicken
1 can Cream of Chicken
1 C. Mayonnaise
2 Tbsp. Lemon Juice
½ tsp. Curry Powder
1 C. shredded Cheese

Place rice in 9x13 pan. Add water. Add broccoli and chicken. Combine remaining ingredients and pour over chicken. Bake covered at 350’ for 45 minutes; uncovered additional 15-20 minutes.

Chicken Manicotti

2 Tbsp. Butter
¼ C. chopped Onion
6 Mushrooms, chopped
1 ½ C. shredded Chicken
½ tsp. Salt
¼ tsp. Nutmeg
1 pt. Cottage Cheese
½ C. Mozzarella
14 Manicotti Shells, cooked
¼ C. Water
1 jar Spaghetti Sauce

Saute first 3 ingredients. Add next 3 ingredients. Add cottage cheese and ¼ C. mozzarella. Fill each shell with mixture. Pour water in 9x13 pan and arrange shells. Pour spaghetti sauce over shells and sprinkle with mozzarella. Bake at 350’ for 40 minutes

Baked Chicken

1 C. Rice
2 C. Water
6 Chicken Breasts
1 pkg. Dry Onion Soup
1 can Cream of Chicken
1 can Cream of Celery
½ tsp. Worcestershire Sauce
Pinch Sugar

Put rice in 9x13 pan. Add water. Place chicken over rice. Combine remaining ingredients and pour over chicken. Cover and bake at 350’ for one hour. Uncover and bake additional 25 minutes.

Funeral Potatoes

8 Potatoes, cubed
2 C. Sour Cream
2 C. shredded Cheese
1 chopped Onion
¼ C. Butter
½ tsp. Salt and Pepper
2 cans Cream of Chicken

Combine and pour into 9x13 pan. Bake at 350 for 40 minutes

Cauliflower with Mushroom Sauce

¼ lb. Mushrooms
½ C. sliced Almonds
1/3 C. Scallions
½ C. Butter
2 tsp. Chicken Bouillon
1 C. Water
1 Tbsp. Cornstarch
1 head Cauliflower, steamed

Saute’ first 4 ingredients. Add next 3 ingredients and pour over steamed cauliflower.

Alfredo Potatoes

2 baked Potatoes
1 C. Alfredo Sauce
1 tsp. Garlic Powder
½ tsp. Pepper
Pinch Rosemary
Pinch Thyme
1 C. shredded Cheese
½ C. shredded Mozzarella

Scoop out inside of potatoes and mix with remaining ingredients, reserving ½ C. cheese. Fill potato cavity with mixture and sprinkle with reserved cheese. Microwave or broil to melt cheese.

Yogurt Salad

32 oz. Strawberry Yogurt
8 oz. Cool Whip
1 lb. Strawberries, sliced
2 C. mini Marshmallows


Combine and chill.

Broccoli Cheese Soup

4 qt. boiling Water
12 Chicken Bouillon Cubes
3 lbs. shredded Cheese
3 pkg. frozen Broccoli
3 cubes Butter
1 ½ C. Flour

Dissolve bouillon cubes in water. Add cheese and broccoli. Melt butter and add flour. Once thickened, add to soup and simmer 3-5 minutes until thickened.

Apple Salad

2 Green Apples, chopped
2 Red Apples, chopped
2 Snickers Bars, chopped
8 oz. Cool Whip
Caramel Topping

Combine first 3 ingredients. Fold in Cool Whip. Chill. Just before serving, drizzle with caramel.

Creamy Broccoli Soup

2 Celery Stalks, chopped
1 Onion, chopped
2 Tbsp. Butter
2 Tbsp. Flour
1 ½ lbs. Broccoli, steamed & blended
2 C. Water
1 can Chicken Broth + enough water to make 2 ½ C.
¾ tsp. Salt
1/8 tsp. Pepper
Dash Nutmeg
½ C. Whipping Cream
Grated Cheese for garnish

Saute’ celery and onion in butter. Add flour. Add remaining ingredients and heat through. Do not boil.

Potato Soup

6 C. boiling Water
7 tsp. Chicken Bouillon
2 pkg. Cream Cheese, cubed
1 pkg. Hash Browns
1 ½ C. cubed Ham
½ C. chopped Onion
1 tsp. Garlic Powder
1 tsp. Dill

Combine all ingredients and simmer 20 minutes.

Cauliflower Soup

1 Onion, diced
1 Carrot, diced
2 Celery Stalks, diced
4 Tbsp. Butter
¾ C. Flour
2 C. Milk
4 C. Half and Half
1 pkg. Cream Cheese
1 ½ tsp. Salt
1 tsp. Pepper
1 head Cauliflower, chopped
Parmesan
Saute’ first 3 ingredients in butter. Add flour. Once cooked, add milks and cheese. Simmer and add salt and pepper and steamed cauliflower.
Sprinkle with parmesan before serving.

7-Up Salad

2 pkgs. Lime Jello
4 C. boiling Water
2 cans 7-Up
1 can Crushed Pineapple
8 oz. Cool Whip

Dissolve Jello in water. Add 7-Up and pineapple and chill 4 hours. Top with cool whip.

Taco Dip

2 Avocados
2 tsp. Lemon Juice
¼ C. chopped Onion
1 jar (8 oz.) Taco Sauce
1 pt. Sour Cream
¾ C. shredded Cheese
¾ C. shredded Mozzarella

Mash avocados and lemon juice. Spread onto pie plate and top with remaining ingredients. Serve with tortilla chips.

Stuffed Mushrooms

2 lb. Mushrooms
1 lb. Sausage
1 pkg. Cream Cheese

Remove stems from mushrooms and sauté’ with sausage. Add cream cheese and spoon into mushroom caps. Bake at 400’ for 10 minutes.

Crock Pot Caramel

1 can Condensed Milk
Water

Remove label from milk and place unopened can in crock pot. Cover with water 3”-4” above can. Cook on low 8-10 hours. Cool in crock pot 40 minutes and store in refrigerator until ready to serve.

Raspberry Fizz

2 pkg. frozen Raspberries
1/3 C. Lemon Juice
½ C. Sugar
1 liter Raspberry Shasta
1 qt. Raspberry Sherbet
1 liter Sprite

Puree raspberries. Add remaining ingredients and stir until sugar is dissolved.

Hot Mull Cider

12 C. Apple Cider
3 Cinnamon Sticks
8 Whole Cloves
Caramel

Combine and heat in crock pot on high for one hour. Add 1 squirt caramel sauce in each cup before pouring in mug.

Egg-less Eggnog

1 pkg. French Vanilla Pudding
4-6 C. Milk
1/3-¾ C. Sugar
½ tsp Nutmeg
¼ tsp. Salt
1 tsp. Vanilla
8 oz. Cool Whip

Mix pudding and 2 C. Milk. Add remaining milk and next 4 ingredients and fold in cool whip.

Chili Cheese Dip

3 cans Chili
1 pkg. Cream Cheese
1 C. shredded Cheese

Combine and heat in crock pot on low for one hour or microwave 2-4 minutes.

Bean Dip

1 can Refried Beans
1 pt. Sour Cream
1 pkg. Taco Seasoning
1 can Olives, sliced
1 pt. Guacamole
1 C. shredded Cheese

Spread beans on platter. Combine sour cream and taco seasoning and spread over beans. Sprinkle remaining ingredients over sour cream and chill.

St. Patrick’s Potatoes

8 C. mashed Potatoes
2 C. pureed Broccoli
½ C. Parmesan
¼-½ C. Milk

Combine and heat through.

Dish Pan Cookies

6 Eggs
2 cubes Butter
1 lb. Brown Sugar
2 C. Sugar
½ Tbsp. Vanilla
½ Tbsp. Karo Syrup
1 ½ C. Peanut Butter
4 tsp. Baking Soda
9 C. Oats
1 pkg. Chocolate Chips
1 pkg. M ‘n’ M’s

Cream first 7 ingredients. Add oats and baking soda. Add remaining ingredient and drop by spoonfuls onto cookie sheet. Bake at 350’ for 8 minutes.

Easy Apply Crisp

5 Apples, sliced
1 Tbsp. Lemon Juice
1 C. Oats
1/3 C. Flour
1/3 C. Brown Sugar
1 tsp. Cinnamon
1/3 C. melted Butter

Sprinkle apples with juice. Combine nest 4 ingredients with butter and sprinkle over apples. Bake at 375’ for 20 minutes.

Danish Turnovers

½ C. Cottage Cheese
1/8 tsp. Cinnamon
1/8 tsp. Vanilla
1 Tbsp. Honey
1 pkg. Crescent Rolls

Combine first 45 ingredients. Roll crescents out and fill with mixture, then fold up and pinch edges closed. Bake at 375 for 10 minutes.

Jell-YO!

1 pkg. Jello (any flavor)
1 C. boiling Water
8 oz. plain Yogurt

Dissolve Jello in water and fold in yogurt. Chill.

Pudding Mix

2 ¾ C. Dry Milk
1 ½ C. Sugar
½ C. Corn Starch
1 tsp. Salt

Sift ingredients and store in airtight container. For chocolate, add ¾ C. cocoa powder to vanilla recipe.

Vanilla

1 C. Milk
½ C. water
¾ C. mix + ½ C. water
1 Egg
1 tsp. Vanilla

Combine all ingredients and heat over medium stirring constantly until thickened.

Cold Cocoa

¾ C. Milk
¼ C. Cocoa Powder
2 Tbsp. Honey
1 Ice Cube

Blend.

Homemade Soda Pop

1 C. Carbonated Water
1 C. any flavor Juice

Combine and refrigerate.

Snack Cake

1 C. Butter
1 ½ C. Brown Sugar
1 C. Cottage Cheese
2 Eggs
1 tsp. Vanilla
2 ½ C. Flour
½ C. Cocoa Powder
1 tsp. Baking Soda
1 tsp. Baking Powder
2 C. Oats
½ C. chopped Nuts (opt)

Cream first 5 ingredients. Sift in next 4 ingredients. Add oats and nuts and bake at 350’ for 35-45 minutes.

Sunshine Squares

4 envelopes unflavored Gelatin
¾ C. Pineapple Juice
1 C. boiling Water
¼ C. Sugar
1 C. Orange Juice

Soften gelatin in pineapple juice. Add water and stir until dissolved. Add remaining ingredients and chill. Cut into squares when firm.

Grape Finger Jello

12 oz. Grape Juice
3 envelopes unflavored Gelatin
1 ½ C. boiling Water

Dissolve gelatin in grape juice. Add water and pour into 9x13 pan and chill.

Variation: Substitute any juice in place of grape.

Peanut Butter Cookies

1 C. Peanut Butter
1 cube Butter
½ C. Brown Sugar
1 Egg
2 ½ C. Flour
1 tsp. Baking Powder

Cream first 4 ingredients and sift in dry ingredients. Roll into balls and flatten with a fork. Bake at 350’ for 15 minutes.

No Knead Bread

7-8 C. Wheat Flour
6 Tbsp. Yeast
4 C. warm Water
1 Tbsp. Honey
4 Tbsp. Molasses

Warm flour in oven on low for 20 minutes. Add yeast, 1 C. water, and honey and let rest 10 minutes. Mix molasses with remaining water and add to yeast mixture alternating with flour. Spoon into 3 greased loaf pans and let rise. Bake at 375’ for 45 minutes. Cool in pan for 10 minutes before removing.

Dee’s Cookies

½ C. Butter
½ C. Peanut Butter
½ C. Brown Sugar
1 Egg
1 tsp. Vanilla
½ C. Flour
1 tsp. Baking Soda
¼ tsp. Salt
1 C. Chocolate Chips
1 ¼ C. Dee's Cereal (can substitute any granola type cereal)

Cream first 5 ingredients. Sift in flour, soda, and salt. Add remaining ingredients and drop by spoonfuls onto cookie sheet. Bake at 350’ for 10 minutes.

Energy Smoothie

1 can Orange Juice Concentrate
3 C. Water
2 tsp. Vanilla
2 cans frozen Strawberries
2 Bananas
4 Tbsp. Dry Milk or 1 C. Milk
12 Ice Cubes

Blend first 6 ingredients and add 1 ice cube at a time until thick.

Oatmeal Breakfast Nuggets

1 Egg
2 Tbsp. Oil
½ C. Brown Sugar
1 ¼ C. Oats
¼ C. Bran or Wheat Germ
½ C. Flour
¼ C. Wheat Flour
½ tsp. Baking Soda
½ tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. Salt

Combine first 3 ingredients and sift in remaining dry ingredients. Roll into 15 balls and slightly flatten. Bake at 350’ for 10 minutes.

Pioneer Hot Cakes

2 C. Boiling Water
1 ½ C. Cornmeal
2 Tbsp. Molasses
2 C. Buttermilk
5 Eggs
3 C. Wheat Flour
2 Tbsp. Baking Powder
1 Tbsp. Salt
½ tsp. Baking Soda
1/3 C. melted Butter

Combine first 3 ingredients and stir until cool and thick. Add remaining ingredients and griddle.

Low Calorie Pancakes

4 Eggs
1 C. Cottage Cheese
¼ C. Wheat Flour
1 tsp. Sugar
¼ tsp. Salt

Blend ingredients and griddle.

Maid Service Pancakes or Waffles

6 Eggs
1 qt. Buttermilk
¼ C. Oil
1 C. Evaporated Milk
2 Tbsp. Yeast
4 C. Wheat Flour
2 Tbsp. Baking Powder
2 Tbsp. Baking Soda
2 Tbsp. Sugar
1 tsp. Salt

Combine and griddle. Refrigerate leftover batter up to one week.

Wheat Pancakes

3 C. Wheat Flour
3 tsp. Baking Powder
1 ½ tsp. Salt
2 Tbsp. Sugar
3 C. Milk
3 Eggs
1 Tbsp. Oil

Combine all ingredients and griddle.

Pumpkin Bread

¼ C. Butter
½ C. Sugar
½ C. Milk
2 Eggs
1 can Pumpkin
2 C. Wheat Flour
2 tsp. Baking Soda
1 tsp. Salt
½ tsp. Nutmeg
½ tsp. ground Cloves
1 tsp. Cinnamon

Cream first 5 ingredients. Sift in dry ingredients and pour into loaf pans. Bake at 350’ for 45-55 minutes.

Black Bean soup

2 cans Black Beans
2 cans Chicken Broth
1 Onion, chopped
½ tsp. Oregano
½ tsp. Cilantro
1 Tbsp. Garlic Powder
1 tsp. Cumin
¼ tsp. Pepper

Combine all ingredients in a crock pot on low for 2 hours or on high for 1 hour.

3-C Soup

4 lbs. shredded Chicken
1 head Cauliflower, chopped
1 lb. shredded American Cheese
½ C. diced Onion
½ C. diced Celery
2 Carrots, thinly sliced
3 C. Milk
3 tsp. Chicken Bouillon
6 C. Chicken Broth

Combine all ingredients and simmer 10 minutes. Salt and pepper to taste.

Tator Tot Casserole

1 ½ lb. Ground Beef
1 pkg. Dry Onion Soup
1 pkg. Tator Tots
2 cans Cream of Mushroom
2 soup cans Milk

Mix meat and soup mix with hands and press into 9x13 pan. Layer tator tots on meat. Mix soup and milk and pour over tots. Bake at 350’ for 30 minutes.

Tortillas

2 C. Flour
½ tsp. Salt
¼ C. Shortening
½ C. Water
Combine flour and salt. Cut in shortening. Add water and knead lightly. Divide into 10 balls and roll out flat. Bake at 350 for 10 minutes.

Baked Beans

½ lb. Ground Beef
½ lb. Bacon, cut in chunks
1 Onion, chopped
2 cans Kidney Beans
1 can Pork and Beans
½ C. Brown Sugar
¼ C. Sugar
1 tsp. Mustard
½ C. Ketchup
2 Tbsp. Molasses

Saute’ first 3 ingredients. Add remaining ingredients and bake at 350 for one hour.

Crock Pot Chicken and Rice

2 C. Rice
2 cans Cream of Mushroom
3 soup cans Milk
1 pkg. Dry Onion Soup
6 Chicken Breasts, cut into strips

Combine all ingredients in crock pot and cook on high for one hour.

Crock Pot Chicken Alfredo

4 Chicken Breasts, cubed
1 pkg. Italian Dressing
1 can Cream of Mushroom
1 pkg. Cream Cheese
1 can Mushrooms

Combine all ingredients in crock pot and cook on low for 2-3 hours.

Chicken Broccoli Casserole

3 C. cubed Chicken
2 lbs. Broccoli
2 cans Cream of Broccoli
2/3 C. Milk
1 C. shredded Cheese
2 Tbsp. melted Butter
4 Tbsp. Bread Crumbs

Combine first 5 ingredients in baking dish. Mix butter and crumbs and sprinkle over top. Bake at 450’ for 15 minutes.

Eldon’s Sweet and Sour Chicken

2 Chicken Breasts, cut in strips
Flour, Salt and Pepper
1 ½ C. Sugar
1 can Chicken Broth
¾ C. Vinegar
10 Tbsp. Ketchup
2 Tbsp. Soy Sauce

Coat chicken in flour, salt and pepper and sauté. Combine remaining ingredients and pour over chicken. Bake at 350’ for 1 hour.

Meatballs

Meatballs #1

1 can Cream of Mushroom
½ soup can Water
1 lb. Ground Beef
½ C. Bread Crumbs
½ C. chopped Onion
1 Egg
¼ tsp. Salt

Combine soup and water. Mix ¼ soup with meat and remaining ingredients. Form into meatballs and pour remaining soup over top. Bake at 350 for 45 minutes or place in crock pot and cook on low for 3 hours


Meatballs #2

1 ½ lbs’ Ground Beef
1 lb. Ground Pork
Parsley, Salt, Pepper, Basil to taste
1 Onion, chopped
2 cloves Garlic, minced
½ tsp. Oregano
3 Eggs
1 C. Bread Crumbs
½ C. Parmesan

Combine and form into meatballs. Saute’ and serve with Marinara and noodles.

Sausage and Mushroom Marinara

1 lb. Sausage
1 lb. Mushrooms
1 can Tomatoes
1 can Tomato Sauce
1 Tbsp. Oregano
1 Tbsp. Basil
2 tsp. Garlic Powder
1 Bay Leaf

Saute’ sausage and mushrooms and drain fat. Add remaining ingredients and simmer. Remove bay leaf before serving.

Egyptian Hamburgers

1 lb. Ground Beef
1 tsp. Allspice
Salt and Pepper to taste
1 Egg
½ C. Bread Crumbs

Mix meat and spices and form into patties. Coat with egg and roll in crumbs. Pan fry or grill and serve on buns.

Pasta and Peas

1 pkg. Pasta (any kind), cooked
1 Onion, chopped
1 pkg. frozen Peas
1 can Chicken Broth
1 C. cubed Chicken
½ C. Romano Cheese

Combine first 5 ingredients and heat through. Sprinkle with cheese just before serving.

Chicken Casserole

1 C. Chicken Broth
1 C. Half and Half
1/8 tsp. Salt
Pepper to taste
8 Chicken Breasts
1 Tbsp. Oregano
8 slices Swiss Cheese
¾ C. Stuffing
4 Tbsp. Butter

Simmer first 4 ingredients. Place chicken in baking dish and pour sauce over it, then sprinkle with oregano. Bake at 325’ for 50 minutes. Place cheese over each chicken breast. Combine stuffing and butter and sprinkle over cheese. Bake additional 15 minutes.

Sloppy Joes

1 Onion, chopped
1 lb. Ground Beef
1 can Tomato Soup
Salt to taste
1 tsp. Chili Powder
3 Tbsp. Ketchup
2 tsp. Worcestershire Sauce

Saute’ onions and meat and drain off fat. Add remaining ingredients and simmer 5 minutes.

Crunchies

½ C. Butter, melted
¼ C. Honey
¼ C. Sugar
4 C. Oats
¾ C. melted Chocolate

Melt first 3 ingredients. Add oats. Pour into 9x13 pan and bake at 400’ for 8-10 minutes. Drizzle chocolate over top and chill.

Breakfast Granola Bars

2 C. Granola
2 Eggs
1 tsp. Vanilla

Combine and pour into 8x8 baking dish. Bake at 350’ for 15 minutes.

Popcorn Cluster

1 C. Chocolate Chips, melted
1 C. popped Popcorn
1 C. Nuts

Pour melted chocolate over popcorn and nuts and mix well. Drop by spoonfuls onto waxed paper and refrigerate.

Cracker Jacks

½ C. Honey
¼ C. Butter
6 C. popped Popcorn
1 C. Peanuts

Melt butter with honey. Pour over popcorn and nuts and spread onto cookie sheet. Bake at 350’ for 5-10 minutes. Watch carefully, this can easily burn.

Chocolate Pops

1 container Vanilla Yogurt
2 Tbsp. Cocoa Powder
2 Tbsp. Honey

Blend and freeze in molds.

Fruit Creamcicles

1 C. Heavy Cream
1 can Fruit
1 tsp. Honey

Blend cream for 45 seconds. Add peaches and honey and blend until smooth. Pour into molds and freeze.

Aggression Cookies

3 C. Brown Sugar
3 C. Butter
6 C. Oatmeal
3 C. Flour
1 Tbsp. Baking Soda

Combine and mix with hands. Roll into 1” or 2” balls and bake at 350’ for 10-12 minutes.

Party Popcorn

¼ C. Butter
1 bag mini Marshmallows
10 C. popped Popcorn
½ C, Sunflower Seeds
1 C. chopped Nuts
½ C. Peanut Butter

Melt butter and marshmallows. Pour over remaining ingredients and mix well. Form into balls and wrap in plastic.

Cashew Chicken Salad

2 ½ C. shredded Chicken
2 C. cooked Rice
2 C. chopped Celery
1 C. chopped Cashews
1 C. halved Grapes

Combine.

Dressing

½ C. Mayonnaise
¾ C. plain Yogurt
½ tsp. Ginger
5 tsp. Curry Powder
1 Tbsp. Honey
Zest and juice from 1 Lime

Combine and mix with chicken.

Eggnog

6 C. cold Milk
6 Eggs
12 tsp. Sugar
3 tsp. Vanilla
6 scoops Ice Cream
1 tsp. Nutmeg

Blend and refrigerate.

Raspberry Pretzel Salad

Crust:
2 C. crushed Pretzels
3 Tbsp. Sugar
¾ C. melted Butter

Combine and press into 9x13 pan. Bake at 350’ for 9 minutes.

Layer 1:
1 pkg. Cream Cheese
8 oz. Cool Whip
1 C. Sugar

Whip smooth and spread over crust.

Layer 2:
1 C. boiling Water
2 pkg. Raspberry Jello
2 pkg. frozen Raspberries

Dissolve Jello in water. Add raspberries and pour over cream cheese layer. Refrigerate. Top with cool whip.

Chex Recipes

School Fuel

5 C. Corn Chex
5 C. Rice Chex
1 ½ cubes Butter
1 ½ C. Brown Sugar
6 Tbsp. Karo Syrup
½ tsp. Baking Soda
½ C. Chocolate Chips
2 Tbsp. Butter

Combine both Chex cereals. Melt next 3 ingredients and boil 2 minutes. Add baking soda and pour over cereal. Mix well. Pour onto waxed paper. Melt chocolate chips and butter and drizzle over cereal. Cool and break into pieces.


Chex Party Mix

1 ½ C. Butter
1 ½ C. Karo Syrup
1 ½ C. Sugar
6 C. Rice Chex
6 C. Corn Flakes
1 ½ C. Coconut
1 pkg. slivered Almonds
½ pkg. mini Marshmallows

Melt first 3 ingredients and boil 3 minutes. Mix remaining ingredients and our syrup over and coat thoroughly.


Admittedly, this is taken from the Chex box, but I don't see any harm is sharing it, and Chex doesn't seem to mind either, otherwise I don't think they would put it on their box. =)

Gail's Black Raspberry Pie

Crust

1 ¾ C. Flour
1 tsp. Salt
½ C. Oil
3 Tbsp. Ice Water

Combine to form dough and knead lightly. Roll between two sheets of waxed paper and lay into pie pan. Do not bake before filling.


Raspberry Pie Filling

1 qt. Raspberries
¼ C. Water
1 C. Sugar
2 Tbsp. Cornstarch
½ tsp. Cinnamon

Combine all ingredients and boil 5 minutes. Pour into pie shell and top pie with crust or crumb topping. Bake at 350’ for one hour.


Crumb Topping

¼ C. Butter
1 C. Sugar
1 C. Flour
1 ¼ tsp. Nutmeg

Combine ingredients and crumble. Use this to top fruit pies or cobblers.


Nothing in the world is better than this. No offense to any of Trav's aunts or their pie baking ability, but I find that my bias leans towards Gail's recipe. Not because I am love her most or anything, but because she PERFECTED IT! And being in this family for several years now, I have had my share of black raspberry pies (it's kind of a Tilley tradition--every holiday or get together). Since Gail's passing, I have had the privilege of baking this pie many times for Wayne, as well as for our own family. Something is to be said about a recipe that not only is delicious beyond compare, but the love that is shared from beyond the grave through special family recipes extends and continues to feed our souls. Love you "Mom".

Rice Pudding

½ C. cooked Rice
½ tsp. Salt
2/3 C. Brown Sugar
3 ½ C. Milk
2 Tbsp. Butter
¼ C. Raisins
1 tsp. Cinnamon
3 Eggs
1 tsp. Vanilla

Combine all ingredients and bake at 350’ for 1 ½ hours, stirring every 30 minutes.

Gail’s Carrot Cake

1 C. Sugar
4 Eggs
1 ½ C. Applesauce
1 ¼ C. Crushed Pineapple
1 ½ C. Coconut
2 C. shredded Carrots
2 C. Flour
2 tsp. Cinnamon
2 tsp. Baking Powder
1 ½ tsp. Baking Soda
½ C. chopped Nuts

Combine first 6 ingredients. Sift in next 4 ingredients and add nuts. Divide batter into 2 round cake pans. Bake at 350’ for 35-40 minutes or in 9x13 at 300’ for one hour. Cool completely before frosting.

Cream Cheese Frosting

½ C. Butter
1 pkg. Cream Cheese
1 lb. Powdered Sugar
1 tsp. Vanilla

Whip all ingredients until smooth. Refrigerate remaining


The first time I even had this was the week Gail (my mom in law), had passed away. Eldon and I followed her recipe and holy cow, it was by far THE. BEST carrot cake I have EVER had. Almost as good as her Black Raspberry Pie. Almost.

Strawberry Jam

4 C. Strawberries
4 C. Sugar

Simmer strawberries and 2 C. sugar for 5 minutes. Add remaining sugar and simmer 5 more minutes. Let stand 2 hours. Pour into jars and freeze.

Potato Chip Cookies

½ C. Sugar
2 tsp. Vanilla
2 cubes Butter
½ C. Flour
½ C. crushed Potato Chips

Cream first 3 ingredients. Add flour and chips. Roll into 1’ balls and flatten with a glass dipped in sugar. Bake at 350’ for 10 minutes.

Chocolate Chip Cookies

1 C. Butter
¾ C. Brown Sugar
¾ C. Sugar
1 tsp. Vanilla
2 eggs
2 ¼ Flour
1 tsp. Salt
1 tsp. Baking Soda
1 pkg. Chocolate Chips

Cream first 5 ingredients and sift in flour, salt, and soda. Add chocolate chips. Drop by spoonfuls onto cookie sheet and bake at 375’ for
9-11 minutes.

Chocolate Caramel Bars

1 pkg. German Chocolate Cake Mix
1 Egg
½ C. Butter
½ C. Evaporated Milk
1 bag (14 oz.) Caramels, unwrapped
½ C. chopped Nuts

Combine first 3 ingredients until crumbly. Reserve 1 ½ C. Press remaining into 9x13 pan. Bake at 350’ for 10 minutes. Melt butter, milk and caramels and pour over crust. Sprinkle with nuts and reserved mixture and bake additional 25 minutes.

Glaze
1 C. Powdered Sugar
1 C. Cocoa
1 Tbsp. melted Butter
Milk for thinning

Chocolate Chip Cakies

1 pkg. White Cake Mix
2 Eggs
2/3 C. Applesauce
1 pkg. Chocolate Chips

Combine and drop by spoonfuls onto cookie sheet. Bake at 350’ for 15 minutes.

Graham Cracker Cookies

18 Graham Crackers, crushed
1 C. Chocolate Chips
1 C. Nuts
1 can Condensed Milk

Combine ingredients and spread into greased 9x13 pan. Bake at 350’ 20 minutes. Cut and remove immediately.

Cornstarch Cookies

1 C. melted Butter
½ C. Powdered Sugar
¾ C. Cornstarch
1 ½ C. Flour
½ C. chopped Nuts

Combine first 4 ingredients and shape into 1” balls. If dough seems too soft to form balls, chill. Press into nuts and flatten with the bottom of a glass dipped in sugar. Bake with nut side up at 350’ for 12-15 minutes. Cool and frost.

Frosting
1 C. Powdered Sugar
1 Tbsp. Butter
2 Tbsp. Orange Juice

Peanut Blossoms

½ C. Butter
½ C. Peanut Butter
½ C. Brown Sugar
½ C. Sugar
1 Egg
1 tsp. Vanilla
1 ¾ C. Flour
1 tsp. Baking Soda
½ tsp. Salt
1 bag Hershey’s Kisses

Cream first 6 ingredients. Sift remaining dry ingredients and roll into 2” balls. Roll into sugar and bake at 375’ for 10 minutes. Press unwrapped kisses into each cookie. Bake additional 2-4 minutes.

Lemon Zucchini Bars

3 Eggs
¾ C. Oil
1 ½ C. Sugar
¼ C. Lemon Juice
2 tsp. Lemon Zest
1 3.4 C. shredded Zucchini
2 C. Flour
2 tsp. Baking Powder
¼ tsp. Salt
¼ tsp. Baking Soda
½ C. Nuts (opt)

Cream first 5 ingredients. Add zucchini. Sift remaining dry ingredients and mix thoroughly. Bake in greased and floured 9x13 pan and bake at 350’ for 45 minutes

Snicker Doodles

1 C. Shortening
1 ½ C. Sugar
2 Eggs
2 ¾ C. Flour
2 tsp. Cream of Tartar
1 tsp. Baking Soda
¼ tsp. Salt

Cream first 3 ingredients. Sift in remaining ingredients and roll into 1” balls. Roll in mixture of 2 Tbsp. Sugar and 2 tsp. Cinnamon. Bake at 400’ for 8 minutes.

Hot Cocoa Mixes

Hot Chocolate Mix #1

15 C. Dry Milk
1 C. Cocoa Powder
1 ½ C. Sugar
1 ½ tsp. Salt

Combine and store in airtight container. To make, add ½ C. mix to 1 C. hot water and stir.


Hot Chocolate Mix #2

8 C. Dry Milk
¾ C. Sugar
1 C. Cocoa Powder
1 tsp. Cinnamon
6 oz. Dry Coffee Creamer

Sift ingredients and store in airtight container. To make, stir 1/3 C. mix with 1 C. hot water.

Magic Mix

4 C. Dry Milk
1 C. Flour
1 C. Butter

Combine to cornmeal consistency and refrigerate.


Magic Mix Cream Soup

4 C. Water
2 C. Magic Mix


Combine and simmer. Add vegetables or meats for custom cream soups.

Magic Mix Mac ‘n’ Cheese

1 C. White Sauce
2 C. cooked Macaroni
1 C. Cheese
Salt and Pepper to taste

Combine all ingredients and bake at 300’ for 15 minutes.


Magic Mix Pudding

½ C. Sugar
2-3 Tbsp. Cocoa Powder
2 C. Water
1 tsp. Vanilla

Combine first 3 ingredients and simmer. Remove from heat and add vanilla. Chill.



Magic Mix Fudgesicles

1 Magic Mix Pudding Recipe
½ C. Milk

Combine and freeze in popsicle molds overnight.



Magic Mix White Sauce

2/3 C. Magic Mix
1 C. Water

Combine and simmer. Add seasonings, cheeses, etc. for endless possibilities.

Macaroni Salad

1 C. cooked Macaroni
1 tsp. Salt
1 can Tuna
1 C. chopped Vegetables
½ C. Mayonnaise

Combine and refrigerate.

Basic White Sauce

2 Tbsp. Butter
¼ C. Flour
½ tsp. Salt
1/8 tsp. Pepper
2 C. Milk

Combine butter and flour in saucepan and stir until thickened. Add remaining ingredients and simmer until thickened.

Bisquick Mix

9 C. Flour
1 tsp. Cream of Tartar
2 C. Shortening
1/3 C. Baking Powder
1 Tbsp. Salt
¼ C. Sugar

Combine to cornmeal consistency. Store in refrigerator.

Fettuccine Alfredo

1 1/3 C. Milk
2 cloves Garlic, minced
2 Tbsp. Flour
2 tbsp. Cream Cheese
1 C. Parmesan Cheese
1 ½ Tbsp. Butter
Salt and Pepper to taste
2 Tbsp. Parsley
4 C. Fettuccine, cooked

Simmer first four ingredients, stirring constantly, for 2 minutes. Add remaining ingredients.

Cream Cheese Mints

3-3 ½ C. Powdered Sugar
3 oz. Cream Cheese
½ tsp. Peppermint Extract
Green Food Coloring

Combine and knead until sugar is incorporated. Roll into small balls and store in refrigerator.

Soft Sugar Cookies

2 cubes Butter
2 C. Sugar
2 Eggs
1 C. Sour Cream
1 tsp. Vanilla
1 tsp. Baking Soda
1 tsp. Baking Powder
4 ½ C. Flour

Combine and chill 2 hours. Roll into 1” balls and bake at 400’ for 8-10 minutes.

Oreo Cookies

2 pkgs. Devils Food Cake Mix
1 ½ C. Oil
4 Eggs
Combine and roll into 1” balls. Bake at 350’ for 8-10 minutes. Cookies will not look done, so be careful not to over bake.

Filling
1 pkg. Cream Cheese
¼ C. Butter
3 ½ C. Powdered Sugar
1 tsp. Vanilla

Combine and frost bottom of cookie and top with another cookie. Refrigerate.

Cottage Cheese Cookies

1 C. Sugar
½ C. Butter
1 C. Cottage Cheese
1 Egg
1 ¾ C. Flour
½ tsp. Salt
½ tsp. Baking Soda
1 tsp. Vanilla
1 C. Coconut

Combine first 8 ingredients and roll in coconut. Bake at 375’ for 10-15 minutes.

Root Beer Float Cake

1 White Cake Mix
1 ¾ C. cold Root Beer, divided
¼ C. Oil
2 Eggs
8 oz. Cool Whip

Combine cake mix, 1 ¼ C. root beer, oil and eggs. Bake at 350’ for 30 minutes. Top with cool whip.

Apple Cake

Apple Cake #1

1 C. Flour
1 C. Sugar
¼ C. Butter
1 Egg
1 tsp. Baking Soda
1 tsp. Cinnamon
½ C. Nuts (opt)
2 C. diced Apples

Combine and bake at 350’ for 20 minutes.


Apple Cake #2

3 Eggs
1 pkg. Yellow Cake Mix
1 can Apple Pie Filling

Topping
1/3 C. Brown Sugar
1 Tbsp. Flour
1 Tbsp. Butter
1 tsp. Cinnamon

Fold ingredients together pour into cake pan. Sprinkle topping on and bake at 325’ for 40-50 minutes

Fruit Pizza

Fruit Pizza #1

1 ½ C. Butter
½ C. Shortening
½ C. Powdered Sugar
½ C. Sugar
3 C. Flour
½ tsp. Baking Soda
½ tsp. Cream of Tartar
½ tsp. Salt
1 tsp. Vanilla
2 Eggs

Combine all ingredients to form dough. Press into a pizza pan or form into 1” balls for “personal pizzas”. Bake at 350’ for 12 minutes. Top with filling and assorted fruits.

Fruit Pizza #1 Filling

1 pkg. Cream Cheese
1 C. Powdered Sugar
1 Tbsp. Lemon Juice
2 tsp. Vanilla
8 oz. Cool Whip

Combine first 4 ingredients and fold cool whip.


Fruit Pizza #2

2 C. Flour
2 cubes Butter, softened
4 Tbsp. Powdered Sugar
1 pkg. Cream Cheese
1 C. Powdered Sugar
8 oz. Cool Whip

Combine first 3 ingredients and press into pizza pan or roll into balls for “personal pizzas”. Bake at 375’ for 15-20 minutes. Fold remaining ingredients and spread over cookie. Top with assorted fruits and glaze.

Glaze
½ C. Sugar
2 Tbsp. Cornstarch
½ C. Orange Juice
¼ C. Lemon juice
¼ C. Water

Simmer and pour over fruit pizza.

Potato Pancakes

3 C. Potatoes, shredded
2 Eggs
1 ½ Tbsp. Flour
1/8 tsp. Baking Powder
1 tsp. Soda
1 tsp. Salt

Combine and griddle 2-4 minutes per side.

Pineapple Zucchini Bread

3 Eggs
1 C. Oil
2 tsp. Vanilla
2 C. shredded Zucchini
1 C. chopped Nuts (opt)
1 C. Raisins (opt)
1 C. Crushed Pineapple
3 C. Flour
2 tsp. Baking Soda
1 tsp. Salt
½ tsp. Baking Powder
2 tsp. Cinnamon
¾ tsp. nutmeg

Combine first seven ingredients. Combine remaining ingredients and add to wet mixture. Place in four loaf pans and bake at 350’ for one hour.

Honey Oat Bread

2 C. boiling Water
½ C. Honey
2 Tbsp. Butter
2 tsp. Salt
1 C. Oatmeal
1 pkg. Yeast
¼ C. warm Water
4 ½- 5 C. Flour

Combine first 5 ingredients and let stand for 2 hours. Mix yeast with water and let stand 10 minutes. Add yeast to oatmeal mixture. Add 1 C. of flour at a time and knead for 10 minutes. Place in 2 loaf pans and let double. Bake at 350’ for 50 minutes.

Bread Maker Wheat Bread

½ C. Milk
½ C. Water
1 Egg
3 Tbsp. Honey
2 Tbsp. Butter
1 ½ tsp. Salt
2 C. Bread Flour
1 C. Wheat Flour
2 Tbsp. Yeast

Follow directions on machine and check dough after 5 minutes. Add 1-2 Tbsp. water or flour as necessary and continue as instructed on machine.

Crunchy Cheese Potatoes

1 C. Sour Cream
½ C. Milk
1 Tbsp. minced Chives
½ tsp. Salt
¼ tsp. Pepper
6 Potatoes, chopped
1 C. Cheese, shredded
½ C. Corn Flakes, crushed

Combine first 5 ingredients. Mix in potatoes. Pour into 10x15 baking sheet. Combine cheese and cereal and sprinkle over top. Bake at 350’ for one hour.

Fried Mushrooms

2 lbs. fresh Mushrooms
½ C. Flour
Salt and Pepper to taste
2 Eggs
1 tsp. Water
1 tsp. Oil
1 ½ C. Bread Crumbs

Combine flour, salt and pepper and roll mushrooms in mixture. Combine eggs, water and oil. Dip mushrooms in egg mixture, then roll in bread crumbs. Deep fry or pan fry until golden brown.

Ranch Dressing Mix

1 C. Parsley
½ C. Saltine Crackers, crushed
½ C. dry Minced Onions
½ C. Garlic Salt
½ C. Onion Salt
¼ C. Garlic Powder
¼ C. Onion Powder
2 Tbsp. Dill Weed

Combine and store in airtight container. To mix, combine 2 C. mayonnaise, 2 cubes softened butter, and 2 Tbsp. mix. Store in refrigerator.

Creamy Fruit Dressing

1 C. Mayonnaise
1 C. Sour Cream
2 Tbsp. Lemon Juice
2 Tbsp. Orange Juice
4 Tbsp. Brown Sugar

Combine and mix with assorted fruits or use as a dip.

Strawberry Salad

2 pkgs. Strawberry Jello
2 ½ C. Hot Water
1 can Pineapple Chunks, untrained
1 pkg. Frozen Strawberries
4 Bananas, sliced
1 pt. Sour Cream
8 oz. Cool Whip

Dissolve Jello in hot water. Add fruits. Layer half Jello mixture in 9x13 pan and chill. Combine sour cream and cool whip and spread half over firm Jello. Add remaining Jello and chill, then spread remaining cream over top and chill.

Pistachio Salad

2 pkgs. Pistachio Pudding
1 pt. Cottage Cheese
1 can Crushed Pineapple
8 oz. Cool Whip

Combine first three ingredients, then fold in cool whip and chill.

Chicken Salad

2 Cans Chicken
1 tsp. Onion, minced
1 C. Mayonnaise
1 C. Sour Cream
1 C. Slivered Almonds
½ tsp. Salt
1 C. Celery, diced

Combine and serve on sandwiches, green salads, or as a dip for chips.

Cheese Sauce

2 Tbsp. Butter
2 Tbsp. Flour
½ tsp. Salt
2 C. Milk
½ C. Cheese, shredded

Combine first 3 ingredients and simmer until thickened. Add milk and cheese and stir until heated through and thickened.

Wassail Mix

2 C. Tang
1 pkg. (6.5 oz) Lemonade Mix
1 pkg. Cranberry Jello
2 Tbsp. Cinnamon
½ tsp. ground Cloves
½ tsp Allspice

Combine and store in airtight container. To make, add 1-2 Tbsp. of mix to 8-10 oz. hot water.

Summer Cooler

2 pkgs. Frozen Raspberries
6 Bananas
½ Gallon Pineapple Sherbet

Mash bananas and raspberries and combine with slightly thawed sherbet. Serve over warm cake or cookies.

Drink Variation:
Add 2-4 liters of Sprite

Raspberry Refresher

3 pts. Raspberries
1 ½ C. sugar
2 C. Water
1 C. Lemon Juice
2 qt. Water

Simmer first 3 ingredients. Add lemon juice and water and cool. Serve over crushed ice.

Holiday Punch

2 C. Water
1 C. Sugar
4 C. Cranberry Juice
4 Cinnamon Sticks
12 Whole Cloves
1 ½ C. Lemon Juice
2 C. Orange Juice
2 C. Pineapple Juice
1 qt. Ginger Ale


Simmer first 5 ingredients, then strain and discard cinnamon and cloves. Add lemon, orange, and pineapple juices and cool. Add ginger ale just before serving.

Homemade Root Beer

10 lbs. sugar
2 Bottles Root Beer Flavor
10-15 lbs. Dry Ice
Water

Fill a very large container (10 Gallons or larger) half full of water and add sugar and flavoring. Stir until sugar is dissolved. Add dry ice and remaining water.


This is my husband's all-time fave. If he could drink it every day he would.

Turkey Taco Dip

1 lb. Ground Turkey, cooked
1 pkg. Taco Seasoning
1 C. Water
8 oz. Cream Cheese
1 C. Sour Cream
¾ C. Salsa
½ C. lettuce, shredded
1 C. Tomato, chopped
1 C. Cheese, shredded

Simmer first 3 ingredients. Combine cream cheese and sour cream. Layer meat mixture with remaining ingredients and refrigerate.

Fruit Dips

Fruit Dip #1

1 can Condensed Milk
1 C. Sugar
2 Egg Whites
1 tsp. Vanilla
1 pt. Sour Cream
1 C. Coconut

Combine first 4 ingredients and fold in remaining two.


Fruit Dip #2

1 pkg. Cream Cheese
1 jar Marshmallow Cream
1 Tbsp. Orange Juice
Zest of 1 Orange (opt)

Combine and chill.


Fruit Dip #3

1 pt. Cool Whip
1 C. Powdered Sugar
16 oz. Strawberry Yogurt

Whip cool whip and sugar until stiff. Fold in yogurt. Refrigerate.

Fruit Dip #4

1 can Condensed Milk
1 pkg. Cream Cheese
1 Cool Whip

Fold all ingredients and chill. Makes a great “sauce” for fruit pizza.



Creamy Fruit Dip

8 oz. Cream Cheese
8 oz. Marshmallow Cream

Blend well and refrigerate


Caramel Apple Fruit Dip

1 pkg. Cream Cheese
1 C. Brown Sugar
1 tsp. Vanilla

Combine and chill.


Pina Colada Fruit Dip

¾ C. Milk
½ C. Sour Cream
1 pkg. Vanilla Pudding
½ C. crushed Pineapple
½ C. Coconut
Zest and juice from 1 Lime

Combine all ingredients, reserving ¼ C. coconut to sprinkle over top. Refrigerate.

Guacamole

4 Avocados, mashed
1 C. Water
4 tsp. Lemon Juice
1 tsp. Salt

Combine and serve with chips.

Apple Dip

¾ C. Brown Sugar
¼ C. Sugar
8 oz. Cream Cheese

Combine and chill.

Corn Dogs

1 ½ C. Pancake Mix
½ C. Corn Meal
2 Tbsp. Sugar
1 Egg
1 ¼ C. Evaporated Milk
1 pkg. Hot Dogs
8 Popsicle Sticks

Combine first 5 ingredients. Insert sticks into hotdogs and dip into batter. Deep fry for 5-6 minutes.

Hamburger Loaf

3 lbs. Ground Beef
1 can Evaporated Milk
1 envelope Dry Onion Soup Mix

Combine and place into loaf pan. Bake at 350’ for 40 minutes.

Cottage Cheese Salad

8 oz. Cool Whip
16 oz. Cottage Cheese
1 Banana, sliced
1 pkg. Strawberry Jello
1 can Fruit Cocktail, drained

Fold all ingredients together and chill.

Fritters

2 C. Biscuit Mix
2/3 C. Milk
1 Egg
2 C. any Fruit, diced

Drop by spoonfuls into hot oil and fry 3-5 minutes.

Glazes

Lemon Glaze

2 C. Powdered Sugar
¼ C. Lemon Juice

Combine.

Orange Glaze

2 C. Powdered Sugar
¼ C. Orange Juice

Combine.

Refrigerate any remaining.

Mint Zucchini Cookies

3 C. Flour
¾ C. Cocoa Powder
2 tsp. Baking Soda
¼ tsp Salt
2 Tbsp. Oil
1 ½ C. Sugar
1 tsp. Peppermint Extract
2 ½ C. Zucchini, shredded
1 C. broken Walnuts (opt.)

Combine dry ingredients, then wet ingredients and add together. Add nuts and drop by spoonfuls onto cookie sheet. Bake at 350’ for 12 minutes.

Sugar Pie Crust

1 ¼ C. Flour
3 ½ Tbsp. Powdered Sugar
2 sticks Butter

Combine and cut in butter to make a crumbly mixture. Press into pan and bake at 350’ for 20 minutes.

Orange Pie Crust

1 ½ C. Flour
1 Tbsp. Orange Zest
½ tsp. Salt
½ C. Shortening
2 Tbsp. Orange Juice
2-3 Tbsp. Water

Combine first 3 ingredients. Cut in shortening. Sprinkle remaining ingredients until dough comes together. Divide into 2 balls and roll out for pies or freeze.

Apple Bread

1 1.2 C. minced Apples
¼ C. Applesauce
1 Egg
½ C. Milk
2 C. Wheat Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
½ C. chopped Walnuts

Combine first 4 ingredients, then sift in dry ingredients and add nuts. Pour into loaf pan and bake at 350’ for 30 minutes

Toffee

2 C. Butter
2 ½ C. Sugar
1 pkg. Chocolate Chips

Melt butter. Add sugar and boil to hard crack stage (should be light brown in color). Pour onto wax lined 10x15 cookie sheet and spread evenly. Immediately top with chocolate chips and spread as they melt. Cool completely and break into pieces. Store in airtight container.

Cream Cheese Mints

3-3 ½ C. Powdered Sugar
3 oz. Cream Cheese
½ tsp. Peppermint Extract
Food Coloring

Combine and knead until sugar is incorporated. Roll into ½” balls and flatten slightly. Store in refrigerator.

Snowballs

1 pkg. Cake Mix
1/3 C. Oil
2 Eggs
2 C. Coconut

Combine first 3 ingredients and roll in coconut. Bake at 350’ for 10 minutes.

Strawberry Mix Jello

4 small pkgs. Strawberry Jello
4 C. Boiling Water
1 can crushed Pineapple
2-3 Bananas, sliced
1 lb. Strawberries, sliced
Whipped Cream

Dissolve Jello in water. Add fruits and refrigerate at least 6 hours or overnight. Top with cream.

Chicken Nuggets

½ C. Flour
¼ C. Cornstarch
1 tsp. Baking Powder
½ tsp. Baking Soda
¾ C. Cold Water
Salt and Pepper
Chicken chunks

Combine all ingredients except chicken to make a thin batter. Dip chicken into batter and deep fry 3-5 minutes.

Chicken Rolls

2 C. cubed Chicken
3 Tbsp. Butter
1 pkg. Cream Cheese
¼ C. Mushrooms
Salt and pepper
2 pkgs. Crescent Rolls
Melted butter and bread crumbs

Combine first 4 ingredients. Add salt and pepper. Roll our crescents and place chicken mixture on each roll, then seal. Dip in butter and dredge in crumbs. Bake at 350’ for 15 minutes.

Gravy
1 can Cream of Chicken Soup
1 C. Sour Cream
Milk for thinning
Combine and simmer. Pour over baked rolls or serve and a dip.

Chicken Casserole

4 Chicken Breasts
1 can Cream Mushroom Soup
1 pkg. Cream Cheese
1/8 tsp. Salt
½ C. Milk
2 C. crushed Ritz Crackers
1 cube melted Butter

Place chicken breasts in 9x13 pan. Mix next 4 ingredients and pour over chicken. Combine crumbs and butter and sprinkle over chicken. Bake at 350’ for 25-30 minutes or until bubbly.

Camping Bread

2 C. Wheat Flour
4 Tbsp. Baking Powder
1 Tbsp. Salt
2 Tbsp. Butter
1 C. Water

Combine first four ingredients with fingers. Add water. Pour into greased pan and bake slowly over fire. Turning to brown the other side.

Orange Drizzle

1 Orange
2 Tbsp. Honey

Zest and peel the orange. Blend and add honey. Drizzle over warm cake.

Broccoli Amandine

½ C. Butter
4 Tbsp. Lemon Juice
½ Tsp. Salt
½ C. slivered Almonds
8-10 mushrooms, sliced
2 pkgs. Frozen Broccoli, steamed

Simmer first 5 ingredients and add broccoli.

Coconut Oat Waffles

3 C. Oats
1 ½ C. Heavy Cream
1 ¼ C. Water
1 C. Coconut
1C. Cornmeal, cooked
½ tsp. Salt
2 Tbsp. Oil
1 Tbsp. Honey
¾ tsp. Orange Zest

Combine all ingredients and refrigerate overnight. Do not thin out batter. Spoon onto greased waffle iron for 5-6 minutes

Fruit Sauce

3-4 Pears. Apples, or Peaches, diced
1 C. Honey
1 ½ tsp. Lemon Juice
2 Tbsp. Butter
½ tsp. Orange Zest
½ tsp. Cinnamon

Combine and simmer until fruit is tender. Serve over ice cream or French toast.

Honey Coconut Spread

¾ C. Honey
3 Tbsp. Butter
¾ C. toasted Coconut

Combine and refrigerate.

Honey Almond Spread

½ C. Honey
¼ C. Butter
½ C. Heavy Cream
½ C. ground Almonds

Combine first 3 ingredients and boil until thickened. Add almonds. Refrigerate.

Cream Soup Mix

2 C. Dry milk
¾ C. Corn Starch
¼ C. Chicken Bouillon
2 Tbsp. Onion Flakes
1 tsp. Basil
1 tsp. Thyme
½ tsp pepper

Combine and store in airtight container.

For Cream of Chicken Soup:
1/3 C. Mix
1 ¼ C. Water
¼ C. diced or shredded chicken

Combine and simmer. Makes 1 regular can of soup.

For Cream of Mushroom:
1/3 C. Mix
¼ C. Water
1 can Mushrooms (draining opt)

Combine and simmer. Makes 1 regular can of soup.

Cashew Chicken or Turkey Salad

1 can Turkey or 2 cans Chicken, drained
1 C. chopped Celery
½ tsp. dry Ranch Dressing
1 C. Mayonnaise
1 C. chopped Cashews
¼ tsp. Pepper
Salt to taste

Combine and serve on warm rolls.

Cake Mix Cinnamon Rolls

1 pkg. White Cake Mix
2 ¾ C. hot water
2 Tbsp. Yeast
5 C. Flour, divided
Butter, Cinnamon, and Brown Sugar for filling

Combine cake mix, yeast, 2 C. flour. Add hot water. Add Remaining flour and knead well. Let rise until double. Roll out and spread with filling. Roll up and cut into rolls. Place in greased pan and rise to double. Bake at 350 for 20 minutes.

Basic Quick Bread

3 C. Wheat Flour
½ tsp. Salt
3 tsp. Baking Powder
1 C. Milk
1 Egg
¾ - 1 C. Honey or Molasses

Combine wet ingredients and add to dry ingredients. Bake at 350’ for one hour.

Variations: Add 1 C. of any of the following and bake as normal:
Bananas (add 1 tsp. Vanilla)
Pumpkin (add 1 tsp. Cinnamon and ¼ tsp. Nutmeg)
Zucchini (add 1 tsp. Cinnamon)
Nuts, raisins, and chocolate chips (these should measure ½-¾ C.)

Tootsie Rolls

1 C. Honey
½ C. Cocoa Powder
1 tsp. Vanilla
1 C. Dry Milk

Combine and knead until milk is absorbed. Pull like taffy and roll into assorted sizes. Wrap in waxed paper.

Honey Mints

1 C. Warm Honey
4 Drops Food Coloring
2 ¾ Dry Milk

Combine and knead until all milk is absorbed. Pinch off a small amount and roll into balls.

Oatmeal Cinnamon Pancake Mix

4 C. Quick Cooking Oats
4 ½ C. White Flour*
1 C. Powdered Milk
½ C. Sugar
2 tsp. Salt
3 Tbsp. Baking Powder
1 Tbsp. Cinnamon
1 tsp. Nutmeg
*Variation: 2 C. White Flour and 2 C. Wheat flour may be substituted
Mix ingredients well. Store in airtight container up to 6 months. Makes about 10 cups mix. (Jar contains 4 C.)

Pancakes:
1 C. Mix 1 egg 1 ½ Tbsp Oil
½1/2 C. Water
Combine ingredients and drop ¼ C. batter onto hot greased griddle. Cook about 2 minutes per side. Makes about 8 pancakes.

Mindy’s Mashed Potatoes

8-10 medium red Potatoes, cubed (do not skin)
½ C. Evaporated Milk
½ C. Chicken Broth
1 clove minced Garlic
2 Tbsp. Parsley
Salt & Pepper to taste

Boil potatoes until tender, 15-20 minutes, and drain. Add remaining ingredients and mash or whip with rotary beater. For creamier potatoes, add more evaporated milk and continue mixing until desired consistency is reached.


This is one I have to claim as my very own. Over the years since I became a grown up, I have tried every variety it seems, and have pulled what I liked from certain other recipes and created my very own. I love.love.love mashed potatoes, and generally I am put in charge of them at family get-togethers, so I think others might like them too.

Banana Smoothie

2 Bananas
1 C. Milk
1 C. Orange Juice

Combine ingredients and blend until smooth. Serves 2.

Stuffed Potatoes

3 Potatoes
2 C. frozen Broccoli, chopped
1/2 tsp. Salt
1 Tbsp. Oil
1-2 Tbsp. Milk
2 Tbsp. Parmesan Cheese

Scrub the potatoes and slice down the middle. Bake in oven at 400’ for 1 hour or in microwave on high for 6-8 minutes or until soft. Cut potatoes in half and scoop out the insides into a bowl. Add salt, oil and just enough milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well. Scoop mixture back into potatoes and bake at 350’ for 15 minutes or until warmed through.

Carrot Cake

2 C. grated Carrots
½ C. Orange Juice
2 tsp. Vanilla
1/4 C. Oil
1 C. Honey
½ C. crushed Pineapple
1 C. white Flour
1 ½ C. wheat Flour
2 tsp. Baking Soda
1 tsp. Cinnamon
½ tsp. Allspice
¾ C. Walnuts, chopped (optional)

Combine first 6 ingredients. Combine remaining ingredients in separate bowl. Combine both mixtures and stir until just mixed. Pour the batter into 9x13 or 2 8" round baking pans and bake at 350’ for 45-60 minutes or until toothpick comes out clean.


Another one from my Mother in Law. seriously.the.best!

Chocolate Cottage Cheese Smoothie

1/2 C. Cottage Cheese
2 Tbsp. Honey
2 Tbsp. Cocoa Powder
1/2 tsp. Vanilla
1/2 tsp. Cinnamon

Combine all ingredients in blender and blend until smooth. Serves 1.


The cottage cheese can also be frozen for an icier smoothie. A healthier alternative for adults and children alike.

Mexican Lasagna

1 pound Hamburger, cooked and drained
1 packet Taco Seasoning
1 11-oz can Chili
1 18-oz can Refried Beans
1 pint Sour Cream
1 Pint Guacamole
2 C. Cheese, shredded
8-10 Flour Tortillas

Combine first 3 ingredients. Spread refried beans onto tortilla. Spread sour cream and guacamole on beans. Sprinkle on meat mixture and cheese. Place in pie pan. Repeat layering until all ingredients are gone. Bake at 350’ for 15-20 minutes. Serves 8.

German Pan Cake

3 Eggs
½ C. Flour
½ C. Milk
Pinch Salt
2 Tbsp. Butter

Combine first 4 ingredients and mix well. Melt butter in medium size cast iron skillet (8x8 glass baking dish will work). Add batter to skillet and bake at 350’ for 20 minutes, or until pan cake is lightly browned and has “grown” out of the pan. Cut into wedges and serve warm with butter and powdered sugar or syrup.


This is one of my faves for the kids to be involved in, because it really does GROW out of the pan and they are fascinated. Cinnamon Toast Spread would also be good with these.

GNOCCHI

2 C. Mashed Potatoes
1 3/4 cups white flour
1/2 teaspoon salt
Dash paprika
Dash grated nutmeg
2 tablespoons chopped fresh parsley

Combine all ingredients until dough forms. Knead on floured surface until dough is no longer sticky. Let dough rest for 15 minutes. Roll chunks of dough on floured surface into logs about 1 inch thick. Cut into diagonal slices about 3/4 inch thick. (You can cook them now or roll them with your thumb to create a curved shape.) Add gnocchi to boiling water. Once they rise to the surface, boil 10 minutes uncovered. Drain and toss with your favorite pasta sauce.


Gnocchi #2

5 boiled Potatoes, mashed
2 Eggs
Flour to make a light dough

Combine and knead lightly. Roll with hands to 1” thickness. Cut and make a thumb print in each gnocchi. Boil in salted water until they float to the top. Serve with marinara.

This one I have to give props to my late Mother in Law. She always put her all into everything she did, but this is one of the Tilley family favorites. Thanks, "Mom", for sharing your wisdom and love through your words and deeds as well as your food.

Cottage Cheese Pancakes

1 egg
1/2 C. Cottage Cheese
1 tsp. oil
3 Tbsp. whole wheat Flour

Push the cottage cheese through a wire strainer into bowl. Add egg. Add the oil and flour. Mix well. Spoon batter onto hot greased skillet and cook 2-3 minutes per side. Serve with applesauce, jam, or Cinnamon Toast Spread.


SO GOOD! And a healthier alternative that takes the same time as regular pancakes. Freezes well for up to 3 months in freezer bags.

Banana Bread

3 very ripe bananas
1/2 C. Honey
3 Tbsp. oil
1 Tsp Vanilla
1 1/2 C. whole-wheat Four
1 1/2 tsp. Baking Soda
1/4 tsp. Salt
3/4 cup chopped walnuts(optional)

Mash the bananas and mix with the honey, oil and vanilla. Add dry ingredients and nuts if desired. Pour into wax-lined loaf pan and bake at 350’ for 40 minutes or until toothpick comes out clean.


I like to quadruple the recipe so I have extras to freeze (up to 3 months) or give away.

Creamy Tomato Soup

1 Onion, chopped
1 Tbsp. oil
6 C. crushed Tomatoes
1 C. Milk
1 ½ Tbsp dried Parsley
Salt and black and pepper to taste

Sauté onions in oil until transparent. Add tomatoes and stir occasionally. Simmer covered 30 minutes. Add remaining ingredients.


Love this version, and it doesn't take too long. Worth doing this one as opposed to the canned soups.

Broccoli Soup

1 C. Chicken Broth
3 C. Broccoli, chopped
1 clove Garlic, minced
1 C. Milk
1 tsp. Soy Sauce

Bring broth to a boil. Add broccoli and garlic. Simmer covered for about 5 minutes or until broccoli is tender. Let cool 10-15 minutes. Blend in blender or food processor until smooth. Return to stove and add remaining ingredients. Continue cooking for 5-10 minutes or until soup is warmed through.

Perfect for w cool weather day, and delicious served with grilled cheese sandwiches.

Breakfast Quesadilla

2 eggs
½ C. grated Cheese
2 Tbsp. Salsa
2 tortillas

Scramble eggs, cheese, and salsa. Brush one side of each tortilla with butter or oil. Place eggs onto one tortilla (buttered side down) and top with other tortilla (butter side up). Bake at 350’ for about 5 minutes. Cut into quarters. Makes 2 servings.

Quick and easy for a breakfast on the go. Easy to multiply this recipe.

Breakfast Banana Split

1 Banana
1 8 oz container Vanilla Yogurt
2 Tbsp Strawberry Jam
½ C. Granola

Split the banana in half and slice down the middle. Top each half with vanilla yogurt, strawberry jam, and sprinkle with granola. Makes 2 servings.


Simple and easy for those busy mornings, not to mention a healthier alternative to a real banana split. Yogurt can be frozen if you want to use this for a dessert.

PEANUT BUTTER PLAY DOUGH

1/4 C. Peanut Butter (not crunchy)
1/2 C. Powdered Milk
1/2 Tbsp honey
Plastic zip lock bag

Pour peanut butter, dry milk, and honey into a zip lock bag. Close bag and knead until the mixture turns to dough. Do not reuse or store Peanut Butter Play dough.
Use raisins and assorted candies to add eyes, mouth, and other fun features to your edible creations.


I love this one for the kids. I have had to ban real playdo from my house because too many toddlers have eaten it and later vomitted. . .So this is perfect, and although the color in is inherently peanut buttery, food coloring is also an option.

BEST EVER MINT FUDGE

3 C. ANDES MINT PIECES
PINCH SALT
1 CAN SWEETENED CONDENSED MILK
1 TSP VANILLA

MELT CHOCOLATE PIECES AND SALT OVER MEDIUM HEAT OR IN MICROWAVE, STIRRING FREQUENTLY. REMOVE FROM HEAT. ADD CONDENSED MILK AND VANILLA, STIRRING CONSTANTLY. POUR FUDGE INTO WAX-LINED 9X13 PAN (8X8 FOR THICKER FUGDGE) AND COOL IN REFRIGERATOR AT LEAST ONE HOUR. CAN ALSO BE COOLED QUICKLY IN THE FREEZER FOR 10-15 MINUTES. CUT INTO SQUARES AND ENJOY!

I have to admit, I made this one up myself. I generally used regular chocolate chips and mint extract, which is still really yummy, but there was just something about Andes Mints pieces that pulles on my brain to try and by golly it turned out pretty good. I like it best around Christmas, and is perfect for a homemade gift.

EASIEST PEANUT BUTTER COOKIES

1 C. PEANUT BUTTER
1 EGG
1 C. SUGAR
1 TSP. VANILLA

COMBINE INGREDIENTS AND MIX WELL. DROP BY SPOONFULS ONTO COOKIE SHEET AND PRESS WITH FORK. BAKE AT 350’ FOR 10-15 MINUTES OR UNTIL GOLDEN BROWN. MAKES ABOUT 24 COOKIES.

I got this recipe from my sister, Angela. It is super quick and perfect for those who cannot have gluten in their diet.

CINNAMON TOAST SPREAD

¼ C. Butter, softened
¼ C. Brown Sugar
¼ tsp. Nutmeg
1 tsp. Cinnamon

Combine all ingredients until well-blended and spread over hot toast or muffins. Refrigerate.


Perfect for whole grain toast, pancakes, waffles, etc. Easy to multiply this recipe. Keeps for up to one month in the fridge and 6 months in the freezer.

CHICKEN ROLL-UPS

2 C. Chicken, cooked and shredded
2 8-oz cans mushrooms
1 Tbsp. minced Onions
2 C. shredded cheese
2 cans refrigerator Crescent Rolls
1 10-oz can Cream of Mushroom Soup
1 ¼ C. Milk

Combine first 3 ingredients and 1 C. cheese in bowl. Roll out crescent rolls and fill with chicken mixture. Roll up crescent rolls and bake according to package direction.
Combine soup, milk, and remaining 1 C. cheese. Pour over baked chicken rolls and bake at 350’ for 25 minutes or until bubbly. Makes 16.

CHICKEN AND MUSHROOM QUESADILLAS

¼ C. Butter
2 ½ tsp. Chili Powder
2 cloves minced Garlic
1 tsp. Oregano
1 8oz can Mushrooms
1 ½ C. chicken, cooked and shredded
2/3 C. minced Onion
1 tsp. Cilantro
2 ½ C. Shredded Cheese
Salt and Pepper to taste
16 Flour Tortillas

Saute’ mushrooms in first 4 ingredients for about 10 minutes. Add cooked chicken, onion, and cilantro. Cool 10 minutes and add cheese. Season with salt and pepper and fill 8 tortillas with mixture. Place remaining 8 tortillas on top of the mixture. Brush top tortillas with butter or oil to prevent scorching. Broil 3 minutes, then cut into wedges and serve.

These would go perfect with Taco Soup or even plain old tomato soup.

PANCAKES

2 Eggs
½ C. Milk
2/3 C. Flour
1 Tbsp. Sugar

Combine ingredients and stir until batter forms. Drop onto hot greased skillet. Turn pancakes over when bubbles form and begin to pop (about 1-2 minutes). Makes 6 medium pancakes.

Super quick and easy. Add dried fruit to make them extra special!

Grandma's Fruit Salad

1 11 oz can Fruit Cocktail, drained
1 15 oz can cut Pineapple, drained
1 Banana, sliced
1 Red Apple, chopped
1 Green Apple, chopped
½ tub Whipped Cream

Combine first 5 ingredients. Fold in whipped cream and refrigerate 1 hour before serving.

Additions can include: 1 can mandarin oranges, 16 oz. yogurt in place of whipped cream


This is a recipe straight from Grandma Macklin's Thanksgiving table. Every year, we have it. You can add any fruit you like, but since this is traditional for our fam, this is how we like it.

Cakies (Cake Mix Cookies)

1 Box Cake Mix (any flavor)
1/3 C. Oil*
2 Eggs

Combine oil and eggs. Add in cake mix until batter forms. If batter is too dry, add 1 tsp. water until desired consistency is reached. Drop by spoonfuls onto cookie sheet. Bake at 350’ for 10 minutes.

*Applesauce may be substituted for oil in most mixes.

This recipe is perfect for most brands of cake mix, although with a few, you may notice a wetter or drier batter as you go. I love the idea that applesauce can be substituted for the oil.

TACO SOUP

1 pound Ground Beef, crumbled, cooked, drained
1 11-oz can Red Beans
1 11-oz can Corn
1 8-oz can Mushrooms
2 8-oz cans Tomato Sauce
1 packet Taco Seasoning
Shredded Cheese
Sour Cream
Tortilla Chips

Combine first 6 ingredients in pot (do not drain the cans). Cook over medium heat, stirring occasionally. Once soup comes to a boil, remove from heat. Serve with remaining 3 ingredients.


Thanks to Julie for sharing this yummy soup with me several years ago. I have relied on it for several super quick winter dinners. This cans (if you are into canning, I recommend it) and freezes well. It can be put into tupperware containers (perfect for individual lunches or portion control) or large zipper bags. Make sure you let it cool completely in the refridge before you freeze it.

Super Quick Burritos

4 Flour Tortillas
½ C. Refried Beans
½ lb. prepared Taco Meat
½ C. Shredded Cheese
½ C. Salsa

Spread refried beans evenly over tortillas. Top with taco meat, cheese and salsa. Fold both sides of tortillas toward the middle and roll up. Serves 4.

Substitutions can include: shredded chicken, shredded pork, or rice.

YUM! These also freeze really well. I usually wrap in a foldable sandwich baggie or a snack size zipper baggie. Then you can just remove the bag and cook in the microwave for 1 minute per side. This recipe also doubles, triples, quadruples, etc. super well. Hope you enjoy!

Recipe Blog

So this is the original blog I began when I had no idea what I was doing. I have decided to make this into a recipe blog, since I have about a hundred gazillion recipes, why not share them? I may not be able to do too many pics on here, but I will do my best. Hope you enjoy!