- 4 boneless Pork chops
- 4 thinly sliced medium potatoes
- 1 envelope Lipton onion soup mix
- 1 can cream of mushroom
- 1/4 cup milk
- Salt and pepper to taste
How to Make It
Brown pork chops in 1/4 cup oil then drain. Slice potatoes into a medium casserole dish in even layer. Place pork chops over potatoes, combine onion soup mix and cream of mushroom and milk, pour over top of pork chops. Bake at 350 for 1 hour.
- 2 packages of 12 mini King's Hawaiian Sweet Rolls
- 2 lbs honey ham sliced deli meat
- 1 pound sliced swiss cheese
- 2 onions, sweet or brow, finely diced
- 1 and 1/2 sticks of butter
- 1/4 cup dijon mustard
- 2 tbs worcestershire sauce
- 2 tbs poppy seeds
- a couple shots of hot sauce if you want a little kick (I like Tapitio)
How to Make It
- Preheat oven to 350. Melt butter in a large skillet.
- Once butter is melted, add the finely diced onions. Cook until onions become translucent - 8 to 10 minutes.
- Add dijon mustard, worcestershire sauce, poppy seeds, and hot sauce. Stir and simmer for 3 to 5 minutes.
- Meanwhile, slice rolls in half without separating the individual rolls. Line a baking pan with foil and place bottom half of rolls in the pan.
- Once onion mixture is done, spread 2/3 of onion mixture over the bottom half of the rolls. Maxing sure to get an even layer. Then layer ham over the onion mixture and finally cheese on top of the ham.
- Top with the roll tops. Spread remaining onion mixture over top of rolls.
- Cover with aluminum foil. You can make these ahead and and refrigerate until ready to bake.
- Bake covered at 350 for 20 minutes. Remove foil briefly at the end to get a nice golden color on the sandwiches.
- 1/2 cup butter
- 1 1/2 cup sugar
- 2 eggs
- 2 (1-oz.) squares unsweetened chocolate, melted
- 2 cups sifted cake flour
- 1 tsp. salt
- 1 cup buttermilk
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 Tbsp. vinegar
Chocolate Frosting
- 1/2 cup butter, softened
- 3 cups confectioners’ sugar
- 3 (1-oz) squares unsweetened chocolate, melted
- 1 tsp. vanilla extract
- Half-and-half (if necessary)
How to Make It
- Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. Line bottom of pan with parchment paper.
- In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
- In separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
- In small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
- Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes then remove from pans. Transfer to wire racks and cool completely before frosting.
- Chocolate Frosting
- In large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1-2 tsps. half-and-half
- 8 oz package cream cheese
- 2 c grated cheddar cheese or grated jalapeรฑo jack
- 1 c mayonaise
- 1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
How to Make It
- 1 Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
- 2 Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
- 3 Stir until combined.
- 4 Bake at 350 for 20 minutes or until lightly browned.
- 5 Serve with Wheat Thins or Frito’s Scoops for dipping
- 2 pounds lean ground beef
- 1 cup dry bread crumbs
- 2 eggs beaten
- 1 chopped onion
- 1 chopped bell pepper
- 1 cup chopped mushrooms
- 1 cup chopped black olives
- 3/4 teaspoon salt
- 1 teaspoon leaf oregano
- 1 8 oz can tomato sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cans crescent rolls
How to Make It
- In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don’t separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it’s half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. I also did it
- with pizza dough too and that one had a thicker crust and
- I also experimented with saran wrap instead of wax paper
- and that seemed to work pretty good DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !! Someone just asked me this and I never thought anyone would misinterpret the directions .
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 cup Yellow Onion, Chopped
- 1 cup Celery, Chopped
- 1 cup Green Bell Pepper, Chopped
- 2 cloves Garlic, Chopped
- 3 Tablespoons Flour
- 1 can 8 Ounce) Tomato Sauce
- 1 can (14 Ounce) Chicken Broth
- 1/8 teaspoons Black Pepper
- 1/8 teaspoons White Pepper
- 1/8 teaspoons Cayenne Pepper
- 1 pound Medium Shrimp, Peeled And Deveined
- 1 teaspoon Lemon Juice
- 2 whole Bay Leaves
- 2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)
How to Make It
- In a black cast iron pot melt butter.
- Add oil.
- Over medium heat sautรฉ all seasonings until wilted, about 5 minutes.
- Add flour and blend well.
- Add tomato sauce and broth.
- Add black pepper, white pepper and cayenne pepper.
- Bring to a low boil then reduce the heat and simmer for 30 minutes.
- Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.
- Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving.
- Serve over boiled rice.
- Garnish with sliced green onion tops.
- 2 lbs ground beef
- 1 1/2 cups Italian breadcrumbs (or plain)
- 0.75 (16 ounce) jar mild salsa
- 1/4 cup ketchup
- 1/2 cup cheddar cheese or 1/2 cup mozzarella cheese, small diced
- 2 dashes basil
- 2 dashes oregano
- 2 dashes onion powder
- 2 dashes garlic powder
- 1 pinch salt
- 1 pinch pepper
- 1 egg
- shredded cheese, for the top
How to Make It
- 1 Mix all ingredients except shredded cheese for the top.
- 2 Form mixture into a loaf pan.
- 3 spread a very thin layer of ketchup on top.
- 4 Bake at 375 for about 1 - 1 1/2 hours top with cheese, Bake until cheese melts. if the top looks too cooked cover with foil and reduce heat to 350.
- 4-6 c apple pie filling
- 1 stick butter, melted
- 1 box yellow cake mix
- 1 jar(s) caramel
How to Make It
- preheat oven to 350, butter a 13x9 cake pan, set aside.
- pour apple pie filling into pan, if your not making your own filling, use 2 16oz cans from store.
- pour the DRY cake mix over the pie filling.
- Drizzle desired amount of caramel over the cake mix.
- pour melted butter throughout. Bake 45 mins. 350, let cool and enjoy.
- 16 oz beef stew meat
- 2 each bell peppers
- 1 vegetable oil
- 3 tbsp worcestershire sauce
- 1 tsp garlic minced
- 1 can beef broth
- 1 can stewed tomatoes
- 1 season salt
- 1 all-purpose flour
How to Make It
- Cut up bell peppers into strips
- Mix season salt with flour
- Coat meat in flour and heat oil in skillet
- Add meat and minced garlic and bell peppers and fry till meat is a little browned. Do not cook through.
- Using a spoon with holes take out meat and peppers and move to a lined slow cooker, leaving oil in the pan.
- Add stewed tomatoes with the juice and 1 can of beef broth to the oil.
- Add enough flour to create a gravy while constantly stirring
- Pour gravy mixture into crock pot over the meat.
- Cover and cook on low for 8 hours
- Serve over a bed of rice or noodles. Your choice
- 2 cups white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 pinch salt
- 1/2 cup butter
- 6 sweet potatoes, peeled and sliced
- 1 tablespoon vanilla extract
How to Make It
- In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
- Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat.
- Sprinkle sugar mixture over the sweet potatoes, and stir.
- Cover skillet, and reduce heat to low.
- Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied.
- They should be tender, but a little hard around the edges.
- Stir in vanilla, and serve.
- 1 1/2 sticks butter, melted
- 1 packet ranch dressing mix
- 2 T. red pepper flakes
- 1/2 tsp. garlic powder
- 2 sleeves saltine crackers
- parmesan cheese
How to Make It
- In a large bowl combine melted butter, dressing mix, pepper flakes, and garlic powder.
- Add crackers, 1 sleeve at a time, and gently with your hand toss to coat the crackers.
- Let sit in the bowl while the oven preheats to 250 degrees.
- Line a large cookie sheet with tin foil.
- Spread crackers out on tin foil and bake for 15 minutes, remove and sprinkle with parmesan cheese and turn the crackers over.
- Sprinkle with more cheese and return to over for 10 minutes.
Cake
- 6 tablespoons butter
- 2 cups white sugar
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups evaporated milk
- 1 (12 ounce) package cranberries
Butter Sauce
- 1 cup butter
- 2 cups white sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
How to Make It
- Preheat oven to 325 degrees F (165 degrees C). Slightly grease and flour a 10 inch Bundt pan.
- In a medium bowl, mix together flour, baking powder and salt. Set aside.
- Cream together 6 tablespoons butter and 2 cups sugar until light and fluffy. Add the flour mixture alternately with the evaporated milk and mix until incorporated. Fold in the cranberries. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Meanwhile make the Butter Sauce. In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla.
- Generously pour butter sauce over Cranberry Bundt Cake. Serve cake slices with more sauce as desired.
- 1 package corn bread/muffin mix (I use Trader Joe's - it's my favorite!)
- 3 cups cooked taco seasoned meat
- 1 cup (8 oz) sour cream, light
- 1 cup colby jack, cheddar or mexican cheese, shredded and divided
- 1/2 cup onion, chopped
- 1 medium tomato, chopped
- 1 cup shredded lettuce
How to Make It
- In a large bowl, prepare cornbread mix based on instructions on the box. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 20 minutes. Remove cornbread from oven and spread meat over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 15 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.
- 1 stick butter (8 Tablespoons)
- 1 cup water
- 1 tsp vanilla
- 4 eggs
- 1c flour
MOM’S FAMOUS FILLING:
- 1 pint heavy cream
- 1 package (3.4 OUNCES) instant vanilla pudding
- ⅓ cup milk
- Makes approx 16
How to Make It
- Bring the butter, water and vanilla to a boil.
- Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
- Remove and cool.
- Beat in 4 eggs, one at a time until smooth.
- Drop by T. onto parchment lined cookie sheets
- Bake at 400 degrees for about 25-30 minutes.
- LET COOL.
- Slice in half and pipe or scoop in Mom’s filling.
- Dust with powdered sugar.
- Filling:
- Beat the cream, pudding powder and milk in a mixer until thick like whipped cream!
- 2 cups sugar
- 1/2 cup milk
- 1 tsp. vanilla
- 3/4 cup peanut butter
How to Make It
- On a sauce pan, bring the sugar and milk to a boil.
- Cook this for two minutes over medium heat.
- Next, take this off the fire and add in the peanut butter and vanilla. Mix together thoroughly.
- Then, prepare a baking pan and line it with wax paper. Pour the fudge mixture on top of this tray and spread according to the thickness you want.
- Allow this to harden and cool before cutting up into pieces. Best served immediately.
- 1 can Crescent Rolls
- 1 lb. ground beef
- 1 small onion, chopped
- 4 T Ketchup
- 1 tsp. Worchester sauce
- sliced cheese, I used Colby Jack
How to Make It
- Brown ground beef, drain…add onions a cook till tender. Stir in ketchup and Worchester sauce. Spray a cookie sheet with cooking spray. Arrange crescent rolls in a star shape with tips pointing out, using last piece for the center. Spread meat mixture from center out going about 1/2 to the points. Top each section with 1/2 piece of sliced cheese. Roll tip of roll towards the center. Place in a preheated 350 degree oven for 15-20 minutes or until golden brown.
- four cups white chicken meat cut into bite size pieces...
- two stalks chopped celery
- two tablespoons minced garlic
- twelve cups Swanson chicken broth
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon ground black pepper
- one bay leaf
- 1 tablespoon dried parsley
- 1/2 tsp black pepper
- Pinch of salt
- three large chopped carrots
- one tablespoon dried minced onion
- 1/4 cup butter
- two bullion cubes
- 1 bag egg noodles
How to Make It
In a large stock pot, saute celery and garlic in butter
Add chicken, carrots, water, bouillon cubes, dried minced onion, marjoram, black pepper, bay
leaf, parsley and salt. Simmer for 30 minutes.
Add noodles, and simmer .
- 2 8oz cream cheese boxes
- 2 big spoonfuls sour cream.
- 2 pkgs of taco seasoning
- shredded lettuce
- chopped black olives
- chopped green pepper
- chopped tomatoes
- 4 cups shredded Mexican Cheese
How to Make It
- Beat cream cheese and sour cream together til smooth, add taco seasoning. Spread on large glass dish…top with lettuce, Green onion (if you like onion) Tomatoes and black olives sliced. Top with cheddar cheese…use any corn chips you desire. Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too. I recommend using disposable 9×13 aluminum pan if taking this dish to a party or picnic. It can be split into 2 round cake pans if you have picky eaters too!
- 6 chicken thighs or 3 large chicken breast
- 5 C. water
- 1 T. bacon grease
- 1 med. onion, chopped
- 1/2 C. red or green bell pepper, diced
- 2, 10 oz cans petite diced tomatoes with green chilies
- 6 oz. tomato paste
- 15.5 oz. can chili beans
- 2, 16 oz. cans kidney beans, drained
- 1 T. chili powder
- 1/4 tsp. smoked paprika
- 1/4 tsp. cumin
- 1 C. frozen whole kernel corn
- salt to taste
How to Make It
Place the chicken in a large pot and cover with the water. Bring to a boil and cook until the chicken has cooked through, approx. 35-40 minutes. Remove the chicken to a plate to cool. Strain the water that the chicken cooked in, reserving the liquid (you should have 4 C. liquid), set aside. In the same pot add the bacon grease and melt over med. high heat. Add in the onion and bell pepper and cook for 2-3 minutes. Add in both cans of tomatoes, with juice, the tomato paste and the 4 C. reserved liquid (if you don't have enough add some chicken stock to make 4 C.) Add in all the beans and seasonings, stir to combine well. Shred the chicken and add to the pot, lowering the heat to med. low. Cover and cook for 20 minutes. Stir in the corn and cook and additional 10 minutes, season with salt to taste. Serve with shredded cheese, chopped green onions and your favorite bread for dipping...I had cornbread with ours.
- 2 - lbs ground beef
- 1 - 48 oz jar spaghetti sauce
- 2 – tablespoons sugar
- 1 (16 oz) - pkg medium egg noodles
- 1/2 - cup margarine or butter
- ½ - teaspoon onion salt (or onion powder)
- ½ - teaspoon garlic salt (or garlic powder)
- ½ - cup grated Parmesan cheese
- 1 - 12 oz pkg shredded mozzarella cheese
How to Make It
Preheat oven to 350ยบ Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.
You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. Make sure the person you are gifting this wonderful casserole to likes the veggies. If not just leave them out.
Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend.
