From Julaine Hubenthal
Ingredients
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2C. all-purpose flour
2C. white sugar
3/4 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
4 eggs
1 1/2 c. vegetable oil
3 C. grated zucchini (leave the peeling on)
3/4 c. chopped pecans
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Directions
1. Preheat oven to 350 F. Grease and flour a 9×13″ baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50-60 min. in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting.
Frosting
1 stick butter softened
4 oz. cream cheese softened
1/3 c. cocoa
1/2 T. vanilla
From Joy Lundberg
My family loves these meatballs. So yummy. Sometimes I make extra to take to a family with a sick mommy or an elderly neighbor.
1 lb. lean ground beef
2 Tbsp. finely chopped onion
2/3 cup milk
½ tsp. beef bouillon
1/4 tsp. brown sugar
1/8 tsp. Pepper
½ cup cracker crumbs
1/8 tsp. allspice
Mix thoroughly and shape into balls about 1 ½ in in diameter and roll in a little flour. Fry in 4 Tbsp. oil (to be healthy I use Olive oil) till brown on all sides. Remove from pan and drain. Add to pan 1 cup milk and the bouillon. Mix 1 Tbsp. flour and 1/3 cup water into a smooth paste and add to pan. Stir till thickened. Season with salt and pepper. Add meat balls and simmer 20 min. covered. Serve over rice.
1 whole onion, quartered
1 TBSP chili powder
1/2 cup brown sugar
4 garlic cloves, peeled
1 tsp dried oregano
2 tsp ground cumin
1 to 2 TBSP salt
Fresh ground pepper
3 TBSP olive oil
2 TBSP white wine vinegar
In a food processor, combine onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar. Pulse until totally combined.
Pour mixture over the pork and rub into every nook and cranny. Place pork in a roasting pan or dutch oven and add 2 cups water. Cover tightly and roast for 6 to 7 hours in a 300 degree oven (I didn’t have 6 to 7 hours so I increased the heat to 375 and roasted for 4 hours)…turning once every hour.
Make sure that meat is fork tender. INcrease heat to 425 and roast uncovered 20 minutes or until the skin gets crispy. Remove from oven and allow meat to rest for 15 minutes.
Shred meat — place on platter lined with lime wedges. Pour the pan juices over the shredded meat. This will ensure that the meat stays tender.
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The flavor is sooo yummy and I served it with warm white-corn tortillas that had been steamed, and fresh pico de gallo, along with the usuals, grated cheese, lettuce, guacamole, sour cream, and pinto or black beans. Try squeezing some of the lime juice onto the meat — WOW! It was a great meal!
Autumn Harvest Dinner
by Julie Jensen
Fall ushers in a change of pace with down-to-earth, hearty and healthy foods that reflect the vibrancy and color of the season.
For recipes for this scrumptious dinner with all the trimmings click here:
It includes Baked Pork Cutlets, Consomme Rice, Green Beans and Peppers, Yellow Squash, Applesauce, Refrigerator Biscuits, and Cranberry Dessert. Mmm, mmm, good!
Preheat oven to 350°.
Cooking spray or grease a 13×9-inch baking dish.
Ingredients:
6 cups frozen hash browns
1/2 cup butter, melted
2 cups white cheese
2 cups cheddar cheese
1 medium onion, chopped
1 1/2 cups half-and-half
8 eggs
1/2 teaspoon salt
Directions:
Beat half-and-half, eggs and salt together.
Mix hash browns, melted butter, white and cheddar cheeses and onion together and place in baking dish.
Pour half-and-half and egg mixture over frozen hash brown mixture. Bake at 350° for 40 minutes.
Note: You can prepare this the night before and place in refrigerator and then cook it the next morning.
3 cups of fresh blueberries
4-5 ripe peaches pealed and sliced
3 T. granulated sugar
1 T. cornstarch
2 T. fresh lemon juice
1/2 of quick cooking oatmeal
1/3 cup all-purpose flour (or mix half wheat and white flour for a variety)
2 T. firmly packed brown sugar
1 teaspoon cinnamon
3 T. cold unsalted stick margerine (I can’t believe it is not butter or use smart balance)
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Preheat the oven to 375 degrees. Spray with pam or non-stick cooking spray in an 8 inch square glass pan.
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Mix blueberries and peaches together with mixture of sugar, cornstarch and lemon juice in a bowl.
Pour and even out in the 8 inch square pan.
In a small bowl, combine the oatmeal, flour, brown sugar, cinnamon, and nutmeg. using a pastry blender or 2 knives cut in the margarine until the mixture resembles coarse crumbs. Sprinkle evenly over the fruit mixture. Bake until the top is golden and the fruit is hot and bubbling, about 40 minutes. Cool on a rack 15 minutes; serve warm.
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Very low calories….175 per serving
Sloppy Jo Hamburgers2 lb. Ground meat 2 Tbsp. Prepared mustard
1 lg. Onion 3 Tbsp. Brown sugar
1 cup catsup 1 Tbsp. Vinegar
1 tsp salt 2 Tbsp Worchestershire sauce
1 tsp. Chili powder
Fry meat until slightly browned, add chopped onion and saute with meat.
Add salt. Mix other ingredients and pour over meat. Simmer for 1 hour.
Serve on buns.
This is one of our favorite family summer-time or any-time meals. Also, this works great for group outings. It’s a hit with adults as well as children. Have fun eating as a family!
Prep Time: 15 min
Total Time: 1 hr 40 min
Serves 8.
Ingredients:
coarse salt and ground pepper
3 pounds of waxy potatoes (such as yukon gold or new), scrubbed and cut into 3/4 inch cubes
1/3 cup white vinegar
4 scallion, white part mined, green part thinly sliced
1/2 cup olive oil
1 tablespoon Dijon mustard
1. Set steamer basket in Dutch oven (or large pot with lid), and add enough salted water to come to just below basket; bring to boil. (Don’t put potatoes directly in water, they become too mushy.)
2. Place potatoes in basket, cover pot, and reduce heat to gentle simmer. Steam potatoes, gently tossing occasionally, until tender 15 to 25 min.
3. Meanwhile, in large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt and 1/4 teaspoon pepper.
4. Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
5. Whisk 1/2 cup olive oil with dijon mustard. Add mixture and green scallions to cooled potatoes; mix gently to combine. Serve or cover and refrigerate up to 2 days.
I add bacon, but I have also add sliced celery and even fresh chives and parsley are great.
ENJOY!
From Diane Hardy Empey
1 bag baby spinach
1 bag coleslaw
1 bag craisins
1/2 lg or 1 small bottle dry roasted peanuts
1 bottle Brianna’s Poppyseed Dressing (chilled)
Mix just before serving
From Janice Kapp Perry
1 bag Fritos
1 ½ lb. hamburger
1 can refried beans with 1/4 cup water
1 pkg. Taco seasoning
2 cups grated cheddar cheese
shredded lettuce
chopped green onions
sour cream
olive pieces
Red Taco Sauce (mild Victoria)
Guacamole
Brown the meat until cooked through, add beans, water, and taco seasoning. Heat together.
In separate bowls set out the meat mixture (keeping it warm), and all other ingredients in their own bowls.
Everyone put some Fritos on their plate, then on the top add the meat mixture, cheese, and other ingredients as wanted.
The Red Taco Sauce is to sprinkle on top for added spice.
[Approx. 6 people. Can be doubled or tripled for a party. It’s always a hit with kids and adults.]
From Joyce Harris
A quick easy breakfast, easy enough for children to help make. 10 min to mix up 20 min to cook, ready in 30 min.
Ingredients
1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese
Directions
1. In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
2. Spoon by 1/3 cupfuls into greased muffin cups, or use pam spray. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.
from Joy Lundberg (as requested by her granddaughters)
½ cup butter
1 cup flour
1/4 cup powdered sugar
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Top Layer:
Beat 2 eggs slightly and add juice and grated rind of 1 lemon
Add 1 cup sugar, 2 Tbsp. flour, ½ tsp. baking powder, which
have been mixed together in that order. Pour over hot crust.
Bake 20-25 min. When cool, sprinkle with powdered sugar
and cut into squares.
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[Tips: After the crust is baked, immediately pour the above mixture over it. Be sure to mix the dry ingredients of the lemon mixture together and then add them to the lemon mixture. Be sure the center is cooked through, test with a toothpick, or it will be runny in the center.]
Cherry Breakfast Cake (or dinner dessert)by Marlene K., of Madera, Calif.
Editor’s Note: Congratulations to Marlene K., of Madera, Calif., the winner of the Breakfast Favorites Recipe Contest! Here’s what Marlene had to say about her recipe:
“This recipe is requested by my children and grandchildren every year at our Christmas brunch. I tried to suggest I make something different one year, but was met with much objection. For the one person in the family who doesn’t care for cherries, we make a second version, as well, using blueberries. Both versions are always a smash hit.”
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
1 1/2 cups sugar
1/2 cup butter
1/2 cup shortening
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
4 eggs
3 cups flour
1 to 1 1/2 cans cherry pie filling
Glaze:
1 cup confectioners’ sugar
2 tablespoons milk, or more as needed
Directions:
1. Preheat oven to 350 degrees F. Butter an 11-x15-inch jelly roll pan.
2. In a large bowl, beat sugar, butter, shortening, baking powder, vanilla extract, almond extract, and eggs on low until incorporated, then on high for 3 minutes. Stir in flour.
3. Spread two-thirds of batter in pan. Spread pie filling evenly over batter. Drop the remaining batter evenly in dollops over pie filling.
4. Bake until toothpick inserted in center comes out clean, about 45 minutes. Drizzle with glaze while still warm.
Serves 16
2 c uncooked penne pasta (6 oz)
1 Tbsp olive or vegetable oil
1 medium onion, chopped
2-3 medium carrot, chopped
1 can (14 ½ oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) tomato sauce
1-2 small unpeeled zucchini, chopped
½ tsp dried basil leaves
2 Tbsp chopped fresh parsley
¼ c shredded Parmesan cheese
Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
Because of the number of requests we’ve had for the recipe I use to make Gary’s favorite meatloaf, as mentioned in our marriage presentation, I’ve put together this recipe. It was a bit difficult because I mostly just throw it all together with some of this and that. It’s close. Good luck!
2 lbs high quality lean hamburger
1/2 finely chopped med. onion
1/2 cup milk
1 beaten egg
1 tsp beef bouillon paste or granules dissolved in 1 Tbsp hot water
8 soda crackers, crushed
1/4 cup catsup
½ tsp salt
1/4 tsp pepper
Barbecue sauce to cover the top
Put milk in bowl, mix in egg, bouillon, salt and pepper, then add crackers and catsup. Add in hamburger, mix well with your hands (oh, have they got to be so clean!) Squish together until everything is evenly mixed. Put into an ungreased loaf pan. Pat evenly making a bit higher in the center. Cover with a light layer of barbecue sauce.
Bake uncovered at 350′ for about 1 hr, til no pink in center. Let sit about 5 min. then slice. (best in pan with a drain liner)
I serve with baked potatoes or a baked yam. Sometimes with brown rice. And a green salad. Leftovers are his (and my) favorite sandwich.
Have fun. Kiss your husband when you serve it, that spices it up.
Joyce Harris – “Here is another Campbells soup EZ recipe.”
Ingredients
1 (10.75 ounce) can Campbell’s® Condensed Tomato Soup (Regular or 25% Less Sodium)
1 cup Pace® Chunky Salsa or Pace® Picante Sauce
1/2 cup milk
2 cups cubed cooked chicken or turkey
8 (6 inch) corn tortillas, cut into 1-inch pieces
1 cup shredded Cheddar cheese
Directions
Mix soup, salsa, milk, chicken, tortillas and half the cheese in 2-quart shallow baking dish. Cover.
Bake at 400 degrees F for 30 minutes or until hot. Top with remaining cheese
From Campbellskitchen.com, submitted here by Joy Lundberg
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
5. Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
6. Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.
Side note: Since we most often have cheddar cheese in the fridge, that’s likely what I will be using instead of Monterey Jack. Should be every bit as yummy.
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 teaspoons beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 cups water
1 cup uncooked white rice
Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
3 avocados
Red onion, chopped (about 1/4 c.)
2 cloves garlic, minced
1/2 bunch cilantro leaves, chopped
1 jalapeno, finely chopped (or to taste)
1 large ripe garden tomato (or 2 smaller tomatoes), diced
juice of 1 lime
4-5 shakes green Tabasco sauce
Kosher salt, to taste
Fresh cracked pepper, to taste
Pit avocados and mash in a bowl. If you like your guac kind of chunky (that’s how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed. That’s it!
7 t. unsalted butter/divided
1 1/2 lb pelled & deveined jumbo shrimp
2 t. bottled minced garlic
2 T. fresh lemon juice
1/4 t. black pepper.
Cook orzo without the salt and fat that the package has you add. Place in medium bowl and stir in parsley and 1/4 t. salt. keep warm
While orzo cooks, melt 1 T. butter in large skillet or you can use canola oil. Sprinkle 1/4 t. salt and half of the shrimp in pan, add precooked veges of your choice. Saute 2 min. Transfer to plate and melt 1 T. butter and cook remaining shrimp and garlic… & veges. Mix well with other already cooked orzo and shrimp mixtures.”
4 pieces of chicken seasoned with seasoning salt
4 slices of bacon
16 ozs of sliced mushrooms
Cook the bacon and set aside, in the bacon grease brown the outsides of the chicken (don’t cook it fully).
Put the chicken in a 9×13 pan with the bacon and mushrooms piled on top.
In a bowl combine
1/4 c honey
1T corn syrup
1 T dijon mustard
1 T Mayo
1/2 t dried onions
Pour over the chicken, mushrooms and bacon. Top with Mozzarella cheese.
Cover and bake at 350 for 20-25 minutes or until the chicken juices run clean.
From Joyce Harris
Ingredients:
1/4 cup butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper
1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1 (10.75 ounce) can 2% low-fat milk
1 1/2 cups meat from rotisserie chicken, skinned and cubed
1 (9 inch) refrigerated pie crust (such as Pillsbury®)
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Melt the butter in a saucepan over medium-low heat, and cook and stir the onion with butter until translucent, about 5 minutes. Stir in the flour, salt, and pepper to make a paste. Whisk in the chicken soup and milk, and cook and stir the sauce until smooth and thickened, about 5 minutes. Lightly mix in the cooked chicken, and pour the chicken and sauce into a 2-quart deep casserole dish.
Unroll the pie crust, lay it on the casserole dish, and fold and press the edges of the crust down to seal the crust to the dish. Cut several small slits in the crust.
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 35 to 40 minutes. Cool 10 minutes before serving.
Jambalya
From Kay Curtiss
In a large Dutch Oven size pan, Sautee in ½ cup olive oil
1 large onion, chopped
1-2 celery stalks, chopped
1 green, red, & yellow pepper, chopped
Add:
2-4 Boneless Chicken Breasts cut in bite size pieces
1 ½ lbs. sausage cut in ½ inch links
Add & bring to boil:
1 can diced tomatoes
2 cloves garlic, minced
3 bay leaves
¼ tsp. thyme
2 Tbsp parsley
8 cups water
8 beef cubes
1 Tbsp black pepper
1 tsp. cayenne pepper (1 Tbsp. if you like it hot)
Add & bring to boil again:
4 cups rice
Reduce heat & simmer covered 25 minutes
Add last 5-10 minutes
2 lbs. shrimp, peeled & de-veined
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Bar-B-Q Beef
From Kay Curtiss
4-5 lbs. Chuck Roast
1 ½ – 2 quarts water
Brown Roast and cover with water. Cook covered at 350 degrees for 4 hours or until meat falls apart. (You can cook it all day in a crock pot on High). Cool overnight to remove fat that congeals on top. Shred meat & reserve broth.
Sauce:
2-3 cups reserved Beef Broth 1 Tablespoon Worcestershire Sauce
1 16 oz. bottle Catsup ¾ cup Onion, chopped
¼ cup Vinegar ¼ cup Celery, chopped
¼ cup Brown Sugar 1 teaspoon dry Mustard
1 Tablespoon Liquid Smoke ½ teaspoon Paprika
1 teaspoon Chili Powder ½ teaspoon Salt
½ teaspoon Garlic Powder ½ teaspoon pepper
Combine beef & sauce ingredients and simmer uncovered 30 – 60 minutes until spreading consistency. (You can cook this in a crock pot all day on low).
Note: This freezes very well and I have also canned it in pint jars for my storage following my Pressure Canner directions for meat.
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Mother-In-Law Deviled Eggs
“Sugar and hot mustard are the secret ingredients in this much-requested recipe for deviled eggs. Whenever my daughter-in-law throws a party, she is always asked, Are you having your mother-in-law’s eggs? Mothers-in-law are known to be sweet and devilish!”
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6 eggs
2 tablespoons mayonnaise
1 tablespoon spicy brown mustard (such as Gulden’s®)
1 teaspoon hot mustard (such as Sweet Hot Mister Mustard®)
1 teaspoon white sugar salt and pepper to taste paprika for garnish (optional)
6 pimento-stuffed green olives, cut in half.
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Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.
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Potatoes Au Gratin
From Joyce Harris
“This is one of the dishes Grandma served to our family during the holidays. Now, when the family gathers and I prepare this for my grandchildren, memories of those special times at Grandma’s house fill my mind. I usually double this recipe, because the leftovers are fabulous when warmed in the microwave.”
Ingredients
2 cups potatoes, peeled and cubed 1 cup diced cooked ham
1 tablespoon minced onion 1/3 cup butter or margarine
3 tablespoons all-purpose flour 1 1/2 cups milk 1 cup shredded Cheddar cheese … See More
3/4 teaspoon salt 1 dash white pepper Chopped fresh parsley
Directions
Combine potatoes, ham and onion in a greased 1-qt. casserole; set aside. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk; stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees F for 35-40 minutes or until bubbly. Garnish with parsley
Easy Crock Pot Italian Chicken
From Joy Lundberg
4 or more chicken breasts
1 can cream of mushroom soup
1 envelope Good Seasons Italian dressing mix
3/4 cup no fat sour cream
Small to med package of egg noodles, cooked, salt and pepper.
Put everything except the sour cream and noodles in crock pot and cook 5 – 7 hours. Add sour cream and noodles, and serve. For side dish a veggie or fruit to round out the meal. My family loves this meal.
