Cheesy Potatoes

7 large potatoes or frozen hashbrowns
1 can cream of chicken
1 c. sour cream
1 c. shredded cheese
1/3 c. chopped green onions
2 T. melted butter
1/2 c. milk

Toppings:
1 c. cornflakes, crushed
1/2 c. Parmesan cheese
2 T. melted butter

Bake at 350 degrees for 30 minutes.

Zucchini-Carrot Bread

3 c. flour
2 c. sugar
1 T. cinnamon
1 t. salt
1 t. baking soda
¼ t. baking powder
3 eggs
1 c. vegetable oil
1 t. vanilla
1 c. shredded zucchini
1 c. shredded carrots
1 c. chopped nuts

Preheat oven to 325 degrees. In large bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. In small bowl, whisk eggs, oil and vanilla. Add to dry ingredients, mix well. Stir in zucchini, carrot and nuts. Bake 50-55 minutes or until golden brown.

Seven Seas Casserole

1 ½ c. water
1 can cream of mushroom or celery soup
¼ c. onion, finely chopped
1 t. lemon juice
¼ t. salt
dash pepper
1 ½ c. minute rice
10 oz. pkg. frozen peas, partially thawed
7 oz. can tuna, drained and flaked
½ c. grated cheddar cheese
paprika

Combine water, soup, onion, lemon, salt and pepper in a saucepan. Bring to a boil, stirring occasionally, over medium heat. Pour about half of soup mixture into greased casserole dish. Then in separate layers add rice, peas and tuna. Add remaining soup mixture. Sprinkle with cheese and paprika. Cover and bake at 375 degrees for 10 minutes. Stir, then cover and continue baking for 10- 15 minutes.
Makes 4 servings.

A great way to use tuna!

Strawberry Trifle

1 small pkg. or vanilla flavored instant pudding
1 cup sour cream
1 cup milk
1 tsp. grated orange peel
2 cups whipping cream, whipped
1/2 tube angel food cake, cut into bite sized pieces
2 pints fresh strawberries, hulled and sliced

In a large bowl, mix instant pudding, sour cream, milk and orange peel. Mix, scraping bowl often until thick and well mixed. Fold in whipping cream. In large bowl layer: 1/2 of cake pieces, 1/3 of strawberries and 1/2 pudding mixture, Repeat layers and arrange remaining strawberries on top. Cover and refrigerate for at least 2 hours.

Pumpkin Bites

Ingredients:
• 2 cups sugar
• 1 cup oil
• 4 eggs
• 1 15oz can pumpkin
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp cloves
• ½ tsp salt
• 2 cups flour
Method:

1. Preheat oven to 350 degrees. Generously spray mini-muffin tins with non-stick cooking spray.
2. In large mixing bowl, combine sugar and oil on medium speed. Add eggs one at a time and pumpkin until well combined.
3. With mixer on low speed, add dry ingredients and blend for 1 minute.
4. Full muffin cups with 2 tsp of batter. Bake for about 10-12 minutes until a cake tester inserted in center of pumpkin bite comes out clean.
5. Cool bites in pan for 8 minutes; turn out onto wire rack to cool completely. Frost with cream cheese frosting.
Cream Cheese Frosting
Ingredients:
• 4 ounces cream cheese, room temperature
• ¼ cup butter, room temperature
• 1 lb. powdered sugar
• Evaporated milk
• 1 tsp vanilla extract
Method:

1. In bowl of electric mixer, combine cream cheese and butter until light and fluffy.
2. Add powdered sugar to butter mix, adding evaporated milk to created desired spreading consistency.
3. Add in vanilla, beat frosting at medium-high speed until light and fluffy.

German Pancakes

¼ c. butter
1 ¼ t. vanilla extract
1 c. milk
6 eggs, beaten
1/8 t. salt
1 c. flour
¼ t. ground cinnamon

Preheat oven to 350 degrees. Melt butter in a 9x13 baking dish. Mix all ingredients in a bowl and pour the mixture into the baking dish with the butter. Bake for 30-40 minutes until the pancake is puffy and golden brown. Cut into squares and serve with maple syrup or powdered sugar.

Scandinavian Pancakes

4 eggs, beaten
2 c. milk
¾ c. flour
½ t. salt
1 ½ T. sugar
2 T. melted butter or oil

Preheat nonstick frying pan over medium heat. In the blender beat the eggs and milk together until smooth add the dry ingredients and continue blending then add butter or oil. Spray pan with cooking spray and pour about 2 T. of batter onto the pan and turn pan to coat bottom evenly in a very thin layer. Cook pancake until slight bubbles form. Carefully scrape around edges of pancake with spatula then turn pancake over and brown other side. Remove pancake from heat and spread with topping of choice. (We like butter and cinnamon and sugar.) Roll up pancake and eat.

Chicken Enchiladas

2 large cans chicken
1 can cream of chicken
½ pt. sour cream
1 small can diced green chilies
1 can olives, sliced
1 small onion, chopped
1 pkg. soft flour tortillas
1 can refried beans

Mix first 6 ingredients together. Heat tortillas in microwave. Spread a spoonful of refried beans on middle of shell. Put a couple spoons of mix down middle and top with 2 tablespoons of cheese. Roll up and place in 9x13 inch pan. Top with rest of chicken mixture. Sprinkle with remaining cheese. Bake uncovered at 350 degrees until done.

Parmesan Chicken

½ c. butter
2 t. Dijon mustard
1 t. Worcestershire sauce
1 t. salt
1 c. dry bread crumbs
½ c. Parmesan cheese
6-8 boneless, skinless chicken breasts

Combine butter (melted), mustard, Worcestershire sauce, and salt in a small bowl. In a plastic bag, combine crumbs and Parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in ungreased 9x13 pan. Bake at 350 degrees for 40-45 minutes.

Creme Brulee French Toast with Syrup

Ingredients:
1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra-thick slices)
5 eggs
1 1/2 cups half-and half-cream
1/2 teaspoon salt
1 teaspoon vanilla
1 recipe buttermilk syrup

Method:
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together Eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350F. for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). Serve with Syrup.
Makes 12 servings.

Buttermilk Syrup

Ingredients:
1 cup sugar
1/2 cube real butter
1/2 tsp. soda
1/2 cup buttermilk
1 tsp karo syrup
1 tsp vanilla

Method:

Mix all ingrediaents except vanilla and heat in saucepan to boiling. Boil 5 minutes stirring constantly. Remove from heat and add vanilla.

Killer Eggs - Breakfast Casserole

24 oz. pkg. frozen hashbrowns
½ c. butter
1 ½ c. swiss cheese
1 ½ c. cheddar cheese
1 c. diced ham
2 c. half and half
½ t. seasoning salt
1 T. green onions
6 eggs

Take thawed hashbrowns and press firmly into greased 9x13 glass baking dish. Melt butter and pour evenly over hashbrowns. Bake at 350 degrees for 20 min. Put cheese, ham and onions over hashbrowns. Beat eggs, half and half, and seasoning salt together. Pour over hashbrown mixture. Bake at 350 degrees for 35-40 minutes, uncovered.

Breakfast Casserole

2 ½ c. herb croutons
2 c. shredded cheddar cheese
6 eggs
2 ½ c. milk
¾ t. dry mustard
2 lbs. ham or sausage
1 can cream of mushroom soup
½ c. milk

Put croutons in greased 9x13 pan. Cover with cheese. Mix eggs, milk and mustard. Pour into pan. Fry sausage and put on top (or put ham on top). Cover with foil and refrigerate overnight. Mix soup with ½ c. milk – spread on top. Bake in 300 degree oven for 1 ½ hours. Delicious!

Lettuce Wraps

2-3 chicken breasts (cubed and cooked in a little oil)
5-6 large carrots (grated)
1 bunch green onions (chopped)
1 can water chestnuts (chopped)
1 bag or 1 can bean sprouts (washed and drained)

Add above ingredients to cooked chicken. Then add:

1/8 cup sesame seed oil
¼ c. soy sauce
¾ bottle Bangkok Padang Peanut Sauce (House of Tsang brand – Walmart carries it)

Let simmer for about 20 minutes until veggies are cooked down and the extra moisture thickens or evaporates.

Serve on whole romaine lettuce leaves from 1-2 heads of lettuce. Can serve with sweet and sour sauce, if desired.

Spinach Dip

1 c. mayonnaise
1 pint sour cream
3 green onions chopped
1 10 oz. pkg. frozen spinach, thawed, squeeze out as much moisture as possible and drain well
1 pkg, Knorr vegetable soup mix

Mix all ingredients. Cover and chill. A fun way to serve it is in the middle of a bread bowl. Great with a hard bread or pita chips or crackers.

Café Rio Salad

Café Rio Chicken
5lbs Chicken Breasts
1 sm bottle Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Cook all together in a crock pot for four hours. Shred meat and cook for 1 additional hour or more.

Black Bean Salsa
1 bag sweet white frozen corn
2 cans black beans, drained and rinsed
2 lg tomatoes, diced
2-3 avocados cut into smallish pieces
½ red onion chopped finely
½ C fresh cilantro, chopped
2 T olive oil
1 T red wine vinegar
juice of two limes, plus 1 more T juice
salt and pepper to taste, I use coarse salt

Mix all ingredients. Add the avocados last after mixing other ingredients or they will get mashed.

Creamy Tomatillo Dressing
3 tomatillos, peeled and cut into ¼ inch squares
juice of ½ a lime
½ C buttermilk
½ C mayo
½ C sour cream
1 pkg dry ranch buttermilk dressing mix
1 C fresh cilantro, chopped
6 green onions, with ends, chopped
2 cloves garlic, crushed
3 tsp sugar
1 jalapeno, seeded and sliced thin

Puree all together in blender. Refrigerate at least one hour.

Lime Rice
1 C white rice
1 pinch of salt
2 C plus 2 T chicken broth
1 C chopped cilantro
1 T fresh lime juice

Cook rice with above ingredients, using the broth instead of water. When rice is done, add 1 tsp garlic powder, and 1 T dried minced onion.

Country Style Lamb Marinade

2 pounds chicken, beef or lamb (cut into individual servings or cubes for skewers)
¾ c. oil
6 T. soy sauce
2 T. Worcestershire sauce
3 T. Orange juice concentrate
1 T. dry mustard
1 t. pepper
1 t. salt
1 T. chopped fresh parsley
1 clove garlic, minced

Combine all ingredients. Mix well. Pour over meat. Refrigerate covered for up to 24 hours. Cook on grill.

Li'l Cheddar Meat Loaves

1 egg
3/4 c milk
1 C shredded cheddar cheese
1/2 c oats
1/2 c chopped onion
1 tsp salt
1 lb ground beef
2/3 c catsup
1/2 c brown sugar
1 1/2tsp prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt.
Add beef and mix well. Shape into eight loaves; place in a greased 9x13
inch baking pan. Combine catsup, brown sugar and mustard; spoon over the
loaves. Bake, uncovered at 350 for 45 min or until the meat is no longer
pink.

Thanks Jen for this one! She said that her kids really like having their own little meatloaf.

Better Than "Almost-Anything" Cake

1 pkg. German chocolate cake mix (make as directed on pkg.)
1 can sweetened condensed milk
1 jar (16-17 oz.) Carmel, butterscotch or fudge topping
1 8 oz. frozen whipped topping, thawed
1 bag (8 oz.) toffee chips or Skor bar broken into pieces

Heat oven to 350 degrees. Make and bake cake as directed for a 9x13 pan. Cool 15 min. Poke top of warm cake every 1/2 inch with handle of wooded spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with Carmel topping. Run knife around side to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in fridge.

Thanks Elaine for this yummy one!

Swiss Bread

1/2 c. shortening, melted
1/2 c. sugar
1 T. salt
1 1/2 c. milk, scalded and cooled
1 T. yeast
1 1/2 c. warm water, divided
pinch sugar
2 eggs, beaten
8 c. flour
1 egg, beaten

Melt shortening. Dissolve sugar and salt in scalded milk, cool to lukewarm. Dissolve yeast in 1/2 c. of the warm water with a pinch of sugar added. Add remaining water to milk mixture. When mixture is lukewarm add dissolved yeast, eggs and 4 c. of flour, beat thoroughly. Add 2 cups flour and knead. This dough should not be as stiff as regular bread dough. (Add enough flour to reach consistency of stiff roll dough. At this point, add more flour to reach desired consistency. I may be a little sticky. Cover and let rise to double. Divide dough into portions, braid (using method shown on the Dilly Casserole Bread). Put in greased loaf tins. Cover and let rise again until double. Brush with beaten egg just prior to baking. Be careful to not disturb dough. Bake at 375 degrees for 35 minutes. Make 3 regular loaves.

Thanks to my friend Annalee for this yummy bread recipe.

Dilly Casserole Bread

2 T. yeast
1 c. water, warmed
2 T. minced onions
4 t. Dill seed
1/2 t. baking soda
5 c. flour
4 T. sugar
2 T. butter
2 t. salt
2 eggs, unbeaten
2 c. cottage cheese

Soften yeast in water. Combine in bowl, cottage cheese, sugar, onion, butter, dill seed, salt, soda, eggs and softened yeast. Add flour to form stiff dough, beating well after each addition. (For first addition of flour, use mixer on low speed.) Cover, let rise until light and double in size 50-60 minutes. Stir down dough and make in loaves. Let rise 30 to 40 minutes. Bake at 350 degrees for 40-50 minutes.

This is how to roll out the dough to make a braided loaf.

The dough.

Roll out in long rectangle and cut in half with pizza cutter.

Then cut each half in half giving you 4 sections.

Pinch one edge all together getting ready to braid.

Do a normal braid with the right 3 sections - think over over...

With the last section on the left- braid that piece under. As you braid always start from the right saying over, over, under and you'll get the braid right.

Next fold the remaining end under.

Here is the braid ready to cook. (Brush with beaten egg to get finished brown glazed look.)


The finished product.


This is a yummy bread from my friend Annalee.

PINA COLADA ZUCCHINI BREAD

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
4 eggs
1-1/2 cups canola oil
1 teaspoon each coconut and vanilla extracts
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
½ cup chopped walnuts or pecans

Line the bottoms of three greased and floured 8x4-inch loaf pans with waxed paper and grease the paper. Set aside.

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts or pecans.

Transfer to prepared pans. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack. Gently remove waxed paper.