“Family Dinners” FB

Gingerbread Cookies

5 cups flour sifted
1 tsp salt
1/4 tsp nutmeg
1/2 tsp cloves
3 Tbsp cinnamon
1 tsp ginger
1 1/8 tsp. baking powder
1 cup shortening
1 1/4 cup sugar
1 egg beaten
1 cup light molasses
1/3 cup water

Mix together shortening, sugar, then add egg. molasses and water, then mix in the rest.  Refrigerate for an hour or so (or overnight), roll and cut out. Add cinnamon red dots for eyes and buttons. Bake at 350 for 8 – 10 minutes.  Joy Lundberg

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Triple Layered Lemon Pie

From KSL Studio 5
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Ingredients:
  • 2 lemons
  • 1 cup sugar
  • 2 eggs
  • 1 single unbaked pie crust
  • 1 package (3.5 ounces) instant lemon pudding mix
  • 1 cup skim or low-fat milk
  • 1/2 cup non-fat sour cream
  • 1 cup whipping cream
  • 1/3 cup powdered sugar
  • 4 ounces cream cheese, softened
  • Lemon slices, lemon curls, fresh berries and mint leaves, optional garnish
Method:
Wash 1 lemon and thinly slice or coarsely grate (rind and all). Mix lemons with 1 cup sugar; cover and refrigerate 4-8 hours (stir once or twice). NOTE: I have made this pie without allowing lemons to set overnight, but prefer it as recipe reads. Preheat oven to 350 degrees. Line a 9-inch pie plate with unbaked pastry. Flute top edge.Beat 2 eggs and fold into lemon sugar mixture. Pour into prepared pie shell, place foil carefully down inside pie plate, gently pressing foil against the sides of plate, curling it over top pie crust edge. Place pie on a low oven rack and bake 30-45 minutes or until filling is set. Remove foil toward end of baking to ensure edge is browned to taste. Remove pie from oven and allow cool.Whisk together two minutes pudding mix, 1 tablespoon finely grated lemon peel (zest), 1 tablespoon fresh lemon juice, milk and sour cream. Spread over whole lemon layer in pie cooled shell.In a small bowl stir together softened cream cheese and 1 tablespoon cream; set aside. Whip remaining cream with powdered sugar; fold cream cheese into whipped cream. Pipe or spoon whipped cream over pie creating desired peaks and swirls. Place in refrigerator to set. Garnish with lemon curls, fresh berries and mint leaves. Serves 10

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Carmel Apple Cheesecake Bars.
From Karol Saunders
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( Adapted from Nestle Premier Cheesecake Cranberry Bars)
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Bake at 350 F  for 40-50 minutes
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Crust and Topping Mixture:

2 cups all-purpose flour

1 1/2 cups quick-cook oatmeal (not instant)

(May put these 2 ingrediants in the food processor together and pulse them to make them smooth)

1/4 cup packed brown sugar

1 cup butter or margarine, softened

2 cups nestle Butterscotch Morsels (1 pckg.)  (I put these in the processor with the flour and oats and make them smaller, but not totally blended)

1 cup nestle Premiere White Morsels (I leave these whole)

Mix the above ingrediants all together and reserve 2 cups in a seperate bowl.  Press the remainder into the bottom of a 13 by 9 inch cake pan.

Cheesecake Layer Mixture:

1 package (8 oz ) Cream Cheese

1 can Sweetened Condensed Milk

1 1/2 TBLSP  Lemon Juice

1 tsp. vanilla extract

I mix this in the food processor

Pour Cheesecake mixture over crust in the 13 by 9 cake pan.

Apple Pie Topping:

1 can apple pie filling plus 2 tablespoons of Cornstarch and some cinnamon.

(I put this in the processor and pulse it to make the apple slices smaller, but not smooth)

Drop dallops of Apple Pie Topping onto the cheesecake mixture in the cake pan.  I use a teaspoon to help distribute it evenly.  Smooth a little.

Sprinkle remaining CRUST MIXTURE over Apple Pie Topping.    Bake at 350o F for 40- 50 minutes, until toasty brown on top.

Remove from oven and drizzle about 2 tablespoons of Smuckers Carmel Ice Cream Topping over the top of the pan in diagonal stripes..

TURN OFF  oven and return pan to oven and let set another 30 minutes in  off-oven as it cools down.

Refridgerate at least one hour, or for several days before cutting.  Keeps well if refridgerated up to a week.

I cut these in 1 1/2 inch squares and it yields about 30 to 40 pieces.

Enjoy!

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Luscious Over-night Butter Rolls
From Joy Lundberg (my specialty at Christmas and Easter dinners)
.2 pkg yeast (dated within one year is best)
2 c. lukewarm water
1 c. butter
1 c. sugar
6 beaten eggs
1 ½  tsp. Salt
8 to9 c. flour
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Mix yeast with 2 Tbsp sugar and 2 c. water.  Add melted butter, sugar and eggs.  Mix well.  Sift flour and salt. Add to other ingredients.  Mix well, cover with towel and let rise two hours.Punch down, cover with same towel and put in the fridge overnight.Separate dough into four equal parts. Roll each in a large circle. Bush with melted butter. Cut like a pie into 12 pieces. Roll each up starting at the wide end.

Place on a greased cookie sheet making sure tail is down on pan. Brush tops with melted butter.  Let rise 3 to 4 hours.  Bake at 400 degrees for 10 to 12 minutes.

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Egg-free Pancakes

This makes the best tasting pancakes we have ever had.  This is our favorite from now on!

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2 cups all-purpose flour
1/4 cup sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/2 cup milk
1/4 cup vegetable oil
1/4 cup orange juice
1/4 cup melted butterSift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together buttermilk, milk, oil and orange juice. Slowly add in the melted butter. Pour about 1/2 cup of batter onto a hot nonstick pan. (This batter tends to bubble up and thicken due to the baking powder. You can gently stir it to break down some of the bubbles to bring it back to a pourable consistency.) Cook until you see a few bubbles rise to the surface and it’s dry around the edges, then flip over to cook the other side until lightly browned. Serve with butter and maple syrup or whipped cream and fresh fruit.
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Makes about 8-9 pancakes, 5 inches in diameter.
Allergy Note: contains wheat and dairy ingredients

Buttermilk substitute:
1 cup buttermilk = 1 cup milk PLUS 1 Tablespoon vinegar or lemon juice (let stand for 10 minutes before using in recipe)

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Zuppa Tuscana
(Close to the soup served at Olive Garden)
From  Dina Driggs
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1 lb ground sausage (regular or spicy or use Hillshire Farm sausage, cut in small cubes)
3 large red potatoes, sliced in half, then sliced into 1/4 inch thick slices
1 large onion
3 cloves garlic, minced (or use powdered garlic, 1/8 tsp = 1 glove)
8 cups chicken broth (or eight cubes bullion in 8 cups water)
1 cup heavy shipping cream
1 bunch Kale, chopped (not tiny pieces)
Freshly grated Parmesan cheese
Salt and pepper to tasteBrown sausage in large soup pot.  Remove sausage and set aside.  To the pot add chicken broth, potatoes, onion, and garlic, bring to a boil.  Simmer until potatoes are tender, about 20 minutes.  Add sausage and kale, simmer about 10 minutes more, then add cream. (Do not let boil after cream is added).  Top with Parmesan cheese.  Delicious!
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Delicious, Awesome Chocolate Cake
by Ann Hunter
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1 yellow cake mix
1 small pkg. chocolate fudge INSTANT pudding mix
1/2 C sugar
4 eggs
3/4 C each, water and oil
1 C sour cream
1 1/2 C milk chocolate chips [I've used semi-sweet, too]Mix wet ingredients, add dry [except for chocolate chips], fold
them in after all other ingredients are mixed well. Bake in a
greased and floured bundt pan @350 degrees, 50-60 minutes
When cool, sprinkle with powdered sugar.
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So-Easy Lemon Fruit Cocktail Salad
From Marie Spencer
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1 lg can chunk pineapple
1 can fruit cocktail
1 sm can mandarin oranges
2 pkg instant lemon pudding
3 bananas
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Drain mandarin oranges, and to fruit cocktail with juice, and pineapple with juice.  Stir in lemon pudding, refrigerate overnight.  Just before serving add sliced bananas.
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Roasted Salmon with Mustard-Dill Glaze
From Joy Lundberg
(Janice Perry gave me this recipe that she found in Prevention Magazine.  I tried it and EVERYONE loved it.)
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Heat oven t 400′F.
In a small dish, combine 3 Tbsp mayonnaise, 1 Tbsp each grainy mustard and chopped dill, 1 and 1/2   tsp. brown sugar, and 1 tsp lemon juice.
Put four 4 oz. center-cut salmon fillets on a foil-lined baking sheet.  Season with 1/2 tsp salt and 1/8 tsp black pepper. Spread mayonnaise mixture over top of fillets.
Roast until just cooked through, 12 to 15 minutes.  4 servings.
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Vanilla Butter Nut Pound Cake
From Joy Lundberg
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2 sticks butter
½ cup Crisco
3 cups sugar
2 Tbsp. imitation vanilla butter nut flavoring
(I use Superior brand, McCormick also makes it)
3 ½ cups flour
1 tsp. Salt
6 eggs
1 small can milk, add water to make 1 cup
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Cream butter, Crisco, and sugar. Add flavoring and milk,
beat well. Add flour, salt, beat well.  Add eggs, two at a time.
Beat well.  Pour into well greased and floured bundt pan.
Star in cold oven. Bake at 325 degrees for 1 hour. Do not
open oven door until cake is done.  Let cool on rack 30 min.
before removing from pan, then it won’t stick.
Sooo delicious!
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Yankee Turkey Pot Pie
by Kristen Sturt

The New Thanksgiving Table � 2009 by Diane Morg

Rather than creating a pot pie crust from scratch, try using frozen puff pastry. Crisp and convenient, it tops this savory dish adapted (with a minor change from Grandparents.com) from Diane Morgan’s The New Thanksgiving Table(Chronicle Books, 2009).

Ingredients:
1 sheet frozen puff pastry dough (from a 17.3-ounce package)
1 1/2 cups canned low sodium chicken broth
1 large carrot, peeled, halved lengthwise, and thinly sliced
3 tablespoons unsalted butter
2 tablespoons canola oil
1 small yellow onion, diced
8 ounces cremini mushrooms, wiped or brushed clean and quartered
2 tablespoons all-purpose flour
1/2 cup heavy (whipping) cream
3 cups diced roast turkey (1/2-inch dice)
1/2 cup finely chopped fresh flat-leaf parsley
Kosher or sea salt
Freshly ground pepper

Directions:
1. Remove 1 of the pastry sheets from the package and let thaw at room temperature for 30 minutes. Tightly seal the remaining pastry and freeze for another use.

2. Meanwhile, make the filling: Preheat the oven to 400 degrees F. Have ready an 8-cup round baking dish about 2 inches deep, or use a 10-inch cast-iron skillet with 2-inch sides, and make the filling right in the skillet.

3. In a saucepan over medium heat, bring the stock to a boil. Add the carrot and cook for about 10 minutes until crisp-tender. Using a slotted spoon, transfer the carrot to a plate and set aside. Remove the stock from the heat and set aside.

4. In a 10-inch skillet, melt the butter with the oil over medium heat until the butter foams. Add the onion and sauté for about 2 minutes until it begins to soften. Add the mushrooms and sauté for about 3 minutes longer until they just begin to brown. Sprinkle the flour over the onion-mushroom mixture and stir to blend in. Slowly stir in the stock, bring to a simmer, and cook, stirring, for about 2 minutes until smooth and thickened. Add the cream, stir to blend, and bring to a simmer. Add the carrots, turkey, and parsley. Stir to combine. Return the mixture to a simmer, then season with salt and pepper to taste. Remove from the heat. Spoon the filling into the baking dish, or leave it in the cast iron skillet you cooked the filling in.

5. Unfold the sheet of puff pastry and lay it flat on a lightly floured work surface. Roll out the puff pastry to an 11-inch square, trimming the edges with a paring knife to form a circle. Cut three 2-inch-long slits in the center of the dough. Carefully place the dough over the filling, centering it. Firmly press the edges of the dough against the sides of the baking dish or cast iron skillet. Bake for about 25 minutes until the dough is nicely browned and puffed. Serve immediately.

Serves 6

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Buttermilk Pancakes, light and fluffy
From allrecipes.com

Ingredients

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

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Pork Chops and Sauerkraut
From LuWane (Karol) Saunders  (Her husband Mark loved it)
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4 lean sirloin pork chops
1 small can sauerkraut (about 2 cups) drained
l/2 head of fresh green cabbage
whole pepper corns (about 2 teaspoons)
Lightly saute chops in 2 teaspoons of oil or shortening.  (I used a pan that could go right into the oven.)
Cut cabbage into small shreds and mix with the sauerkraut.  Toss in peppercorns.  Place cabbage/sauerkraut mixture under chops, cover and bake for about an hour at 325.  The pork chops stay moist and the fresh cabbage sweetness balances the tartness of the sauerkraut.
May cut a few potatoes in wedges and tuck them in around the edges of the pan if desired.

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Roasted Cranberry Chicken

Ingredients

  • 8 small chicken thighs or breasts (2 to 2-1/4 lb.), skinned
  • 3/4 cup low-calorie cranberry juice
  • 3/4 cup fresh cranberries
  • 2 sprigs fresh thyme
  • 4 tsp. packed brown sugar
  • Fresh thyme leaves

Directions

  1. Preheat oven to 375 degrees F. Coat extra-large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp. each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F).
  2. Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle thyme leaves. Makes 4 servings.

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Pumpkin Cookies (really easy and so good)

From Amy Rowbury Lundberg

1 large can pumpkin
1 lemon cake mix
1 carrot cake mix
1 bag chocolate chips

Mix the pumpkin and 2 cake mixes together and then stir in the chocolate chips.
Bake at 375′ for 12 minutes

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Perfect Omelet
From Dennis Weaver
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1. Choose the right size of pan.  A three-egg omelet requires an eight-inch pan.  The pan should be nonstick.
2. Put a pat of butter in your nonstick pan.  Place it on medium-high heat.  On our stovetop, a high BTU gas burner, that’s 6 out of ten.  Heat the butter to just short of brown and swirl it around the pan.
3. Pour the eggs into the hot pan.  Salt and pepper the eggs.
4. Scramble the eggs with a soft silicone spatula scraping the bottom and sides of the pan.  The eggs will cook quickly and curds will form.
5. When the eggs approach the consistency of cottage cheese with mostly solids but some liquid eggs, stop stirring.  Use the spatula as a paddle to pat the eggs down into an even layer.  Let the eggs continue cooking until the liquids are set and the top of the omelet is cooked.
6. Place the fillings across half of the omelet.  If you are right-handed, put them on the left side of the omelet.  For most fillings, you will want them pre-cooked.  Let the heat from the pan heat the fillings for a minute.

7. The omelet should slip around in the pan without a hint of sticking.  Move the pan to a plate, tip the pan on an angle over the plate, and gently shake the omelet onto the plate filling side first.

8. When the omelet is about half onto the plate, twist the pan with your wrist folding the remaining omelet over that on the plate.  The omelet should be folded over with the bottom edge protruding about one-half inch.
Your omelet should be golden brown and puffy with the interior set and any cheese melted.  For larger omelets, use larger pans.There you go.  With just a little practice, you’ll be an omelet pro.  Next week, we’ll tell you how to set up an omelet bar to feed a crowd and share some recipes.

For the entire article about this click here

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Oriental Chicken Salad
From Catherine Brickenstaff  (She found recipe in California Pizza Kitchen cookbook)
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Fried angel hair pasta
(or if in a hurry use Wonton strips, pkg at grocery stores)
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Sweet and Sour Dressing:
1 and 1/2 cups bottled Hoisin Sauce
3 oz red wine vinegar
2 tbsp minced fresh ginger
2 tbsp dijon mustard
1 and 1/2 tsp bottled Vietnamese chili sauce
1/2 cup olive oil
2 tbsp Asian toasted sesame oil
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Grilled Teriyaki Chicken:
1/2 cup bottled teriyaki sauce such as Kikkoman
1 and 1/2 tsp olive oil
1 tsp minced garlic
1 tsp minced fresh ginger
4 medium boneless, skinless chicken breasts
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For the salad:
3/4 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8 in. wide strips
3/4 head romaine lettuce leaves, trimmed, rinsed, dried, and cut int 1/8 in. wide strips
1 cup shredded carrots
1/3 cup sesame seeds, toasted in a dry frying pan over low heat until golden brown, abt 30 sec.
1/3 cup minced fresh cilantro
12 large fresh basil leaves, cut crosswise into thin strips
1 and 1/3 cups thinly sliced scallions (greens and whites)
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To make the fried angel hair pasta:
Heat several inches of vegetable oil to 375′ F.  Separate the stands of angel hair pasta an carefully add them to hot oil, submerging with a slotted spoon or wire skimmer. Fry pasta until golden brown, about 30 seconds. Carefully lift out with the slotted spoon and put on paper towels to drain and cool.
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When angel hair is cooled, break with fingers and store.  Mix everything in the dressing except oils, then mix oils together and slowly blend in.  Grill the chicken and cut into 1/4 in. slices. Toss everything together with the dressing, and then add angel hair or wontons.  Serve immediately.  Can drizzled top with additional dressings and garnish with scallions.  You will not need all the dressing, it stores well in the refrigerator.
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You family is going to love this!  Great for serving at a luncheon as well.  Get ready for tons of compliments.
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Chocolate Zucchini Cake
From  Julaine Hubenthal
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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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Directions1. 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.Frosting1 stick butter softened
4 oz. cream cheese softened
1/3 c. cocoa
1/2 T. vanilla

up to 3 1/2 cups of powdered sugar.  Just start mixing, and slowly add powdered sugar til you like the consistancy.
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Swedish Meatballs
From Joy LundbergMy 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. allspiceMix 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.

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Spicy Pulled Pork
From Ronna Henline Saunders
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One 5 – to 7- pound pork shoulder
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 vinegarIn 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.

Credit for this recipe belongs to Ree Drummond, “The Pioneer Woman Cooks” Pg 94 – 95
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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!
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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!

 

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Breakfast Casserole (good for dinner, too)
From Joy Lundberg
This was served at our church/ward Christmas Party Brunch, along with cinnamon rolls, ham, fresh fruit and juice. The casserole is delicious and was so easy to make.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.

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Blueberry-Peach Cobbler
From Cheryl Staley3 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
1/2 t. grated nutmeg
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
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Sloppy Jo Hamburgers
From Joy Lundberg.

2 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!

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Savory Baked Beans
From Joy Lundberg
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Years ago I received this recipe from my friend Dottie Packer. My family loves it and I’ve fixed it regularly ever since.
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2 lg. cans pork & beans
1 lb. bacon, cut in pieces
2 med. onions chopped
1 lg. green peppers chopped
1 1/2 Tbsp worcestershire sauce
1 cup catsup
1/2 cup brown sugar
1/4 cup molasses
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Combine all ingredients, put i large casserole, cover and bake at 325 degrees for 3 -4 hours, sirring occasionally. Uncover for last 30 minutes.  Makes 12 servings.
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Healthier Potato Salad
From Stacy Haaga
Making this really yummy potato salad for the 4th. Its a great recipe that doesn’t use mayo like your typical potato salad. It calls for olive oil and Dijon mustard. So much  better for you, and full of flavor!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 mustard1. 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!

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Easy Peasy Bag Salad
From Diane Hardy Empey
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1 bag Romaine or European Blend Lettuce
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
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Build-your-own Tacos
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.]

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Scrambled Egg Muffins
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.

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Lemon Squares
from Joy Lundberg (as requested by her granddaughters)
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Crust: Bake 12 min. at 350 degrees:
½ cup butter
1 cup flour
1/4 cup powdered sugar
Mix and pat into a greased pan (9″x9″)
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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.]
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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

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Penne & Veggies in Tomato-Basil Sauce
From Julie Schonlau
(I double this recipe – it makes fabulous leftovers)
Servings: 4, Prep: 15 min, Cook: 10 min2 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 cheeseCook 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.

Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.
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Gary’s Favorite Meatloaf
From Joy Lundberg

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.

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E-Z Chicken Tortilla Bake
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
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Easy Chicken & Cheese Enchiladas
From Campbellskitchen.com, submitted here by Joy Lundberg
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup  (Regular or 98% Fat Free)
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.

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Quick & Colorful  One-pot Meal
From Joyce Harris
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Ingredients:
1 pound ground beef
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
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Directions:
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.
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Best Guacamole Ever
From Bill Justesen (He thanks favfamilyrecipes.com) It’s one of Bill’s favorites.
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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 tastePit 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!
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Shrimp and Orzo
From Cheryl Staley
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“It is very good tasting and healthy also.”  ( 4 servings)
1 c. uncooked orzo, 1/2 t. salt divided, 2 T. frsh chopped parseley,
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.”
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Bacon Mushroom Chicken
From Candice Patterson
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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.
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Chicken Pot Pie on the Run
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.

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Deliciou Spinach Dish
From Pattie Despain
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If you don’t like spinach or can’t get the kid’s to eat it try this recipe, delishous!
Spinach Supreme 2, 10 ounce pkgs. frozen spinach
2 cups of cooked rice
2 cups or grated cheddar cheese
4 eggs beaten well
4 tablespoons marg. or butter softened
2/3 cups of milk 1/4 cup chopped onion
1 tablespoon Worcestershire sauce
2 tsp salt 1 tsp crushes
Cook spinach as directed on pkg. then drain well and squeeze in a hand towel to get all the water out, set aside,.
Combine the cooked rice, the eggs, the butter or maragine softened, milk, onion,worcestershire sauce, salt and rosemary and stir in the spincah, then put in a greased cassorole dish and bake at 375 for 35 minutes.
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Creme Brulee French Toast
From Pattie Quinn Despain
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1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
Bread slices
5 large eggs
1 1/2 cups of half and half
1 teaspoon vanilla
1/4 teaspoon of salt
In a sauce pan melt butter, brown sugar and corn syrup. Pour into a 9 by 13 glass baking dish, arrange bread on top. Beat together eggs, half and half,vanilla,and salt. Pour egg mixture overtop of bread. Cover and chill over night in the fridge, the next morning bake uncovered at 350 for 35 to 40 minutes.
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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

From Joyce Harris

“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.