Thursday, October 20, 2011

Please Share

Hi everyone!

I have began typing in recipes. I have included my favorites such as borscht and cinnamon popcorn. Thank you to all who have submitted recipes so far. Hope you don't mind, but I am including your blog so that people can go and check out who submitted what recipe.

Honestly, only about 20 people have submitted recipes and I need closer to 100 as long as they submit more than one recipe. If they only submit one, then I need closer to 150 people.

If you have a favorite recipe that you want to share, please do.

Thanks!

40 comments:

  1. Granny Rose's Peanut Butter Flapjacks

    My great granny lived in Henlow Camp, Bedfordshire, UK during WWII. There were a lot of GIs there who could get them American foods to supliment their rations. She invented this flapjack recipe to make her butter go further.

    Ingridients

    3 oz butter
    3 oz crunchy peanut butter
    4 oz soft brown sugar
    3 oz golden syrup
    1/2 s teaspoon almond essence/vanilla essence or 2 drops of vanilla extract
    8oz rolled oats

    Set oven to 200C then turn down to 160 C when they go in.

    Melt butter and sugar in a pan on a low heat. Add golden syrup, peanut butter and almond essence. Add the rolled oats and mix well.

    Put into a 7" x 7" baking tin and cook for 15 - 20 mins or until it is a dark golden brown colour. Take it out and mark into squares. When it is cool take the squares out of the tin.

    If you're increasing the recipe the most to multiply it by is probably 4. The recipe is in Oz because she wrote it that way. I'm sure you can convert it to cups easily if you want.

    Enjoy

    Love,

    Claire

    ReplyDelete
  2. STUFFED SOUP
    1 Box Chicken Flavored Stuffing
    1 Can Ready to Heat Chicken Corn Chowder
    6oz Sharp Cheddar Cheese
    Mix all 3 ingredients in a bowl and transfer to a greased 9X9 casserole dish. Bake at 400 degrees until the top is brown, about 20 mins.
    SO simple and SO delicious! Enjoy!!
    -Kate

    ReplyDelete
  3. Hi Christine,

    I have two I'd like to share. They aren't the most eloquent, but they are two of my favorites from my mom and whenever I'm at her house, I always ask for one or the other. They are essentially one pot meals - except for the added noodles/rice.

    1) Slop (no really...it tastes great)

    1 lb. ground beef (or you can use ground turkey)
    1/2 - 1 onion, sliced
    1 can stewed tomatoes
    Cooked noodles, any kind you'd like
    Salt/pepper to taste

    Brown the ground beef fully. Drain off excess liquid. Add onions and slightly sweat them. Add tomatoes; when doing so, crushed the stewed tomatoes through your fingers. Allow the mixture to cook for 15 - 30 minutes. While doing this, cook the noodles. Drain the noodles and combine with the beef mixture. Serve immediately and enjoy!

    *You can add other things too - garlic, peppers, etc.

    2) Beef Mexicana

    1 lb. ground beef (or turkey)
    1 can corn, drained
    1 can tomato sauce (or you can used diced for a thinner, chunkier sauce)
    Sprinkles of chili powder and cayenne pepper
    Rice

    Brown ground beef fully. Drain excess liquid. Add the tomato sauce, corn, chili powder, and cayenne. Let simmer for 20-30 minutes, or until rice is done (my rice cooker takes about 20 minutes). Cook rice. Put rice in bowl and layer with beef mixture. Enjoy!

    Hope these help you out. Let me know if you have any questions. They're really easy and can also be used for large groups. Just up the amount of ingredients. Each of these, as written, serve about 4. My blog address is twopathsdivergeinawood.blogspot.com if you'd like to include it.

    ReplyDelete
  4. This is not my own created recipe... but a family favorite. I don't remember where it came from. I also don't have an active blog...

    Ingredients

    1 1/3 cups olive oil
    3 cups all-purpose flour
    1 tablespoon ground cinnamon
    1 teaspoon baking soda
    1 teaspoon salt
    2 cups sugar
    3 large eggs
    3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
    1 cup chopped pecans (optional)
    1 teaspoon pure vanilla extract
    Preheat oven to 350 degrees. Spray 9x13 pyrex pan.
    In a large bowl sift together flour, cinnamon, baking soda, and salt
    In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
    Gradually shake in dry ingredients until just incorporated.
    Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
    Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
    Remove from oven, and cool slightly on a wire rack.
    Invert cake onto rack; turn cake right-side up to cool completely on rack

    ReplyDelete
  5. Our version of Crock-Pot Nachos:

    1/2 lb of ground chuck (we rarely eat red meat so this is all that I use, but you could use more)
    1 can whole kernel corn (drained)
    1 can beans (kidney, black, whatever your favorite) drained and rinsed
    1 can tomatoes (diced, stewed, however...)
    1 pack taco seasoning (per amount of meat)
    1 cup water

    My ground chuck was frozen when I started so I just threw it in, added the canned items, emptied the seasoning on top, threw in the water, covered, set it on high. 4 hours later, stir, add another 1/2 cup of water and it was ready.Served in bowls with nacho chips (we like *Scoops*) on the bottom, spooned mixture over the chips, added shredded cheese and a dollop of sour cream.

    ReplyDelete
  6. Here's a recipe for the cookbook--it's taco soup, a favorite of my family's.

    1-1/2 pounds ground beef
    1 envelope taco seasoning
    2 cans (15-1/4 oz. each) whole kernel corn, undrained
    2 cans (15 oz. each) ranch-style beans, undrained
    2 cans (14-1/2 oz. each) diced tomatoes, undrained
    Crushed tortilla chips and shredded cheddar cheese

    In a Dutch oven or large saucepan, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally. Place tortilla chips in soup bowls; ladle soup over chips. Sprinkle with cheese. Yield: 8-10 servings (about 2 quarts).

    Yum!

    Also, I have two blogs--joycarolinelive4Him.blogspot.com is my blog about my life; and joy-cookingwithjoy.blogspot.com is my cooking blog (I just began it a few days ago, so it doesn't have much yet).

    ReplyDelete
  7. Peppermint Popcorn Bark

    2 bags microwave popcorn, popped (18-20 cups)
    1 6oz box candy canes, crushed
    1 package Almond Bark
    1 tsp peppermint extract or a few drops of peppermint oil

    Place popcorn in a very large bowl - the biggest one you have. Pour crushed candy canes on top of the popcorn. (I crush my candy canes in the food processor - it is quick and it pulverizes the candy canes!) Melt almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir until all the popcorn is coated. Pour popcorn on wax paper and allow to harden. Once the popcorn has hardened, break into pieces and enjoy!


    Glorified Rice (Unusual name, but tastes great)
    Ingredients:
    1 C Uncooked Rice
    1 C Crushed Pineapple, drained
    1 tsp Salt (heaping)
    ½ Pt Whip Cream (whipped)
    3 C Boiling Water
    4 ½ C Marshmallows
    Directions:
    1. Cook rice in 3 C boiling water and tint red with food coloring.
    2. Add salt and simmer 12 minutes.
    3. Turn off heat and let set 20 minutes with the lid on.
    4. Add marshmallows, pineapple and whipped cream


    Spinach Dip

    Ingredients:
    1 16oz Sour Cream
    1 C Mayo
    ½ C Chopped Onion
    1 Pkg Knorr Vegetable Soup Mix
    1 Pkg Frozen Spinach – Thawed and Drained
    1 can Water chestnuts - chopped

    Directions:
    Mix all ingredients together and refrigerate over night

    Kate - Byron Center, MI

    ReplyDelete
  8. Christine,

    Can I email them to you?

    Thanks!
    Allison

    ReplyDelete
  9. This recipe is famous in my hometown in the Arkansas Delta. A favorite in the school cafeteria and everyone I know still craves them 20+ years after graduating school. They are not fancy, but feed a crowd, would be good for your family Christine - Average sized family I'd half it. I don't know why it's called "German" I suppose because it has cabbage in it.

    GERMAN BURGERS
    2 Lb ground beef
    2 c cabbage, grated
    2 onions, grated
    2 Tbsp Worcestershire Sauce
    1 small can tomato paste
    1/2 c catsup/ketchup
    salt and pepper
    yeast dough

    Brown meat; drain and season. Saute onion in small amount of fat; add cabbage and continue cooking and turning until tender, about 10 minutes. Drain. Combine meat, worcestershire sauce, tomato paste and catsup. Add cabbage and onions. Cool. Roll yeast dough to about 4 inches square. Put 1/4 cup meat mixture in center of square. Bring up edges of dough; seal to form bun. Place in greased baking pan; lightly spread butter on each bun. Let rise 30 minutes. Bake at 350 about 30 min.

    I suppose you could use frozen bread dough. The one and only time I ever made these I used the dough setting on the bread machine.

    ReplyDelete
  10. Greek Potatoes

    --Peel and cube potatoes (we use a 5 lb bag at a time) Any potatoes will work, but we prefer red
    --Spread potatoes on a foil-lined cookie sheet or casserole dish
    --Slice 1 1/2 sticks of butter and put on top of potatoes
    --Shake Greek Seasoning generously on potatoes
    --Bake at 400 degrees for 50 minutes
    --Pull pan from oven, sprinkle parmesan cheese over potatoes, generously, and return to oven for 20 minutes or until potatoes are soft





    Mexican Soup

    Mix the following ingredients together and heat in crockpot or on the stove until cheese is melted:

    --Family size can of Chicken and Rice Soup
    --1 cup of shredded, cooked chicken (canned or leftovers work great)
    --3 oz can of chopped green chiles
    --8 oz Velveeta cheese (Mexican if you like spicy or original if you don't)






    Shepherd's Pie

    --Brown 1 lb ground beef with half a packet of dry McCormick's Meatloaf Seasoning
    --Drain meat and pour into casserole dish
    --Add 1 can of kernel corn (drained) and one can of Cream of Mushroom Soup to meat, stir
    --Spread a thick layer of mashed potatoes on top of meat mixture (use 8-10 servings, if using mashed potato flakes)
    --Cover mashed potatoes with grated Cheddar Cheese
    --Heat at 350 degrees for 30 minutes or until cheese is golden





    I love what you're doing! I never work from recipes...usually just throw together what we have and try to recreate it again if we end up liking it. So, I have a ton of yummy dishes, but it's a little tricky figuring out the measurements to write a recipe.

    Elizabeth, Oklahoma

    ReplyDelete
  11. I don't have any really special family recipes... but I have an oatmeal chocolate chip cookie recipe that I love :)

    -1 1/2 cups packed brown sugar
    -1 cup butter or margarine, softened
    -1 teaspoon vanilla
    -1 egg
    -2 cups quick-cooking oats
    -1 1/2 cups all purpose flour or unbleached flour
    -1 teaspoon baking soda
    -1/4 teaspoon salt
    -1 cup semisweet chocolate chips (6 oz)
    -1 cup chopped nuts if desired (I prefer walnuts)

    Heat oven to 350F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 9-11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
    The dough can be frozen for up to 9 months. I just made some cookies from the frozen dough after it being frozen for 3 months and they tasted great :)

    The recipe is from Betty Crocker so I'm not sure if you want to include it...

    ReplyDelete
  12. Here is my kids' favorite meal which I stole from John's description of a meal he ate in Ukraine:

    http://onemothersday.blogspot.com/2010/04/real-russian-food.html

    ReplyDelete
  13. Shepherd's Pie

    1-2 lb any kind of meat, cooked and chopped (leftovers work great)

    1 can green beans
    1 can corn
    1 can cream of something soup
    1 1/2 c Bisquick mix
    3/4 c milk
    1 egg

    Throw meat and canned goods in a 9x9 baking pan and mix it up. Mix biscuit mix with milk and egg. Pour over vegies and meat. Bake at 350 for 40-45 min. Delish! Can easily double or triple.

    Homemade Bisquick Mix (better than the real thing!)
    10 c all purpose flour
    1/3 c baking powder
    1/4 c sugar
    4 tsp. salt
    2 c. shortening (that does not require refrigeration)

    combine all dry ingredients in large bowl. With pastry blender cut in shortening auntil mixture resembles coarse crumbs. Store in airtight container for up to 6 monts. use just as you would any other baking mix. Makes 12 1/2 cups.

    To use for biscuits:
    2 c mix
    1/2 c milk
    mix together, turn onto floured board. Knead 10-12 times. Flatten and cut out, bake at 450 degrees for 12 minutes. Makes 10 biscuits.

    To use for pancakes:
    2 c mix
    1 c milk
    2 eggs, beaten (optional)
    Combine all ingredients, Cook on griddle till brown and cooked through.

    ReplyDelete
  14. Rice Casserole
    1 can peas (including juice)
    1 lb hamburger
    1 cup minute rice uncooked
    bacon strips
    1 small can tomato soup

    Mix peas, rice and soup. Let stand while browning the hamburger. Mix together in casserole dish. Top with bacon strips (microwave for 1-2 minutes first if desired). Bake covered at 350F for one hour. Take cover off for last ten minutes.

    ReplyDelete
  15. Crock Pot Roast
    3-6 lbs beef roast
    1 can cream of celery soup
    1 can cream of chicken soup
    2 packs Lipton Beefy Onion Soup Mix
    2 c water
    1-3 c each carrots, celery, potatoes cut into 3” pieces

    Mix soups, beefy onion mix and water in crock pot. Add meat. Cook on low 6- 8 hours. Add the vegetables. Turn to high and cook 2-3 hours more. You can speed it up by turning it to high earlier.

    ReplyDelete
  16. Mixed Vegetable Casserole
    1 lg. pkg. mixed vegetables cooked
    1 lb hamburger browned
    Lg. can cream of chicken soup
    hash browns, warmed
    salt
    pepper

    Mix and bake at 350F for 30-40 minutes.

    ReplyDelete
  17. Cherry Marshmellow Jubilee
    1 can cherry pie filling
    sm can crushed pineapple
    1 can sweetened cond milk
    2 c miniature mashmellows
    8 or 9 oz Cool Whip

    Mix pie filling, milk and Cool Whip by hand. Add pineapple
    and marshmellows. Mix by hand. Refrigerate.

    ReplyDelete
  18. MELISSA'S ENGLISH SCONES:

    8 ounces self-raising flour
    pinch of salt
    3 ounces butter
    3 ounces sugar
    4 ounces raisins (or chopped cherries)
    1 egg, beaten
    1/4 cup milk

    Mix flour, salt, sugar and butter in food processor for 10 seconds. Add the egg, and pour in milk slowly until the consistency is sticky not runny. You might not need all the milk, or you might need a little more. Fold in raisins. Divide mixture into a muffin pan so you have 12 scones. Bake at 450 degrees for approximately 10 - 15 minutes. When they start to turn brown, they're probably done!
    Serve with real whipped cream (not cool whip) and jam, and a hot cuppa tea. Enjoy!

    ReplyDelete
  19. Here is the link to the receipe for 'Yorkshire Puddings' on my blog.

    http://the-cross-stitch-house.blogspot.com/2008/09/anyone-for-yorkshire-puddings.html

    You are welcome to use it in your book Christine :)

    Hope you got my e-mail about the painted pebbles.
    Lindsay

    ReplyDelete
  20. Here's one for your recipe book:

    Alphamama’s Plov
    •Prep Time: 1 hr.
    •Total Time: 2 hrs
    •Serves: 8-10

    I have 5 teenagers and they all love to eat, so hearty one dish meals are a must in our house. Since 4 of our 5 kids were born in Kazakhstan and the rest of us spent a fair amount of time there during our adoptions, we have fond memories of the foods of KZ. One of our favorites is a variation of the traditional meat and rice pilaf dish which is much loved in many of the former Soviet Republics. It’s healthy, filling, and delicious. It takes a bit of time to prep but can be made in advance and reheats well. I serve it right from the Dutch oven with crusty bread and a salad on the side…and there are rarely any leftovers!

    Ingredients
    o2 lbs Basmati brown rice, pre-cooked for 30 mimutes
    o1-32oz. box of beef stock
    o2 to 4 carrots, grated
    o2 onions, chopped
    o3-4 lbs beef or lamb, cubed
    o1/2 cup Canola oil
    o1 tablespoon kosher salt
    o½ cup frozen peas (optional)
    oPine nuts (garnish)
    oFresh parsley or dill (garnish)

    Directions
    1.Cut beef or lamb into small cubes (about 1”)
    2.Fry meat in 1/4 cup Canola oil until browned.
    3.Remove meat to a plate and keep warm.
    4.Add grated carrots and sauté in meat drippings for 5-10 minutes.
    5.Add chopped onions and sauté with carrots they start to carmelize (5-10 minutes).
    6.Put meat in first, then onions and carrots in layers in a large oven-proof pot or Dutch oven.
    7.Add 1/4 cup Canola oil and bring it to a boil..
    8.Add 1 cup beef broth, bring it to a boil, then reduce heat to simmer for 15-20 minutes.
    9.Add pre-cooked brown rice as final layer on top of meat and veggies in Dutch oven.
    10.Add kosher salt and enough additional beef broth to just cover rice; bring it to a boil.
    11.Cover with lid and put in the oven for about 50-55 minutes at 350°F.
    12.When done, remove from oven, add frozen peas, and stir to combine layers.
    13.Garnish with pine nuts, parsley, dill, or herbs of your choice and serve.

    Enjoy!

    Dee Risley
    http://kateswish.blogspot.com/

    ReplyDelete
  21. I got this recipe from a missionary in Odessa Ukraine while we were there adopting in 2008. My Ukies love it & so do I. Our youngest Ukie asks for it for his birthday meal when he could go to any resterant of his choice. Cara

    Potato Soup (Michelle’s)
    6 potatoes
    1 onion
    5 tbsp butter
    4½ cup water
    1 ½ to 2 chicken boullion cubes
    ½ cup milk or sour cream (I use sour cream)
    ¾ cup grated cheese (I use Velveeta)
    Little bit of chives or parsley
    1. Sauté onions in butter, then add water & potatoes.
    2. Boil potatoes for 15 to 20 minutes, smash potatoes in pot, add sour cream, cheese and last parsley or chives.

    ReplyDelete
  22. I have another recipe from Ukraine. Our translator showed us how to make pineapple Beef & it is delicious. He said he invented it, don't know if that is true or not.

    1 shoulder tender sliced thin
    1 can of pineapple tidbits
    garlic
    rice
    olive oil

    Brown the shoulder tender in olive oil and garlic (approx 1 clove but put as much as you like)
    pour in 1/4 of the pineapple juice from the can. Continue cooking until done.
    Toss in the rest of the pineapple juice and the pineapple & cook until warm.
    Serve on top of rice with soy sauce.

    ReplyDelete
  23. My cousin Mickey's salad

    2 pkg Ramen Noodles
    2 oz sesame seeds (I use less)
    1 cup slivered almonds
    1 stick butter
    Sautee above & set aside

    1 lg or 2 sm heads of Romaine- cut up fine
    2 bunches of scallions cut up fine

    dressing
    1/4 c balsamic vinegar
    1/2 c sugar
    3/4 c extra virgin olive oil
    2 tabl soy sauce
    boil stirring constantly with a whisk and refrigerate

    mix before serving

    m

    ReplyDelete
  24. Lemonade Pie

    1 sm can of frozen lemonade thawed
    10 oz tub of cool whip thawed
    2 tabs lemon juice
    1 gram cracker pie crust
    1 can sweetened condensed milk

    mix well, fold in cool whip, pour in the pie crust and freeze 3 hours

    a very good & pretty pie- you can add a few drops of food coloring to make it very yellow or add a lemon twist or Nasturtium blossom on top

    m

    ReplyDelete
  25. Hi Christine. This is not a family recipe but a very popular New Zealand dessert

    Pavalova


    Prep time: 40 minutes
    Cook time: 1 hour
    Servings: 1 pavlova

    Ingredients:
    3 Egg Whites
    1 cup caster sugar
    1 teaspoon vinegar
    1 tablespoon cornflour
    1 teaspoon vanilla essence


    Directions:
    Beat egg whites until stiff (forms peaks). Add sugar - heaped tablespoon at a time - beating well after each addition. Then beat for at least 10 minutes. This is very important. Then sprinkle vinegar, cornflour and vanilla essence into mixture. Beat until blended.

    Coat baking paper with water drops to allow baking paper to stick to sides of tin and pile pavlova mixture in 20cm circle.
    Heat oven until 300°F (or 150°C). Put pav in oven and immediately turn oven down to 250°F (or 125°C) and leave for 1 hour. Then turn oven off and leave in oven until cold. This makes a nice crust on outside of pav.

    Before serving, cover pav in whipped cream and decorate with your favourite fruit.

    ReplyDelete
  26. Hi Christine. This is not a family recipe but a very popular New Zealand dessert

    Pavalova


    Prep time: 40 minutes
    Cook time: 1 hour
    Servings: 1 pavlova

    Ingredients:
    3 Egg Whites
    1 cup caster sugar
    1 teaspoon vinegar
    1 tablespoon cornflour
    1 teaspoon vanilla essence


    Directions:
    Beat egg whites until stiff (forms peaks). Add sugar - heaped tablespoon at a time - beating well after each addition. Then beat for at least 10 minutes. This is very important. Then sprinkle vinegar, cornflour and vanilla essence into mixture. Beat until blended.

    Coat baking paper with water drops to allow baking paper to stick to sides of tin and pile pavlova mixture in 20cm circle.
    Heat oven until 300°F (or 150°C). Put pav in oven and immediately turn oven down to 250°F (or 125°C) and leave for 1 hour. Then turn oven off and leave in oven until cold. This makes a nice crust on outside of pav.

    Before serving, cover pav in whipped cream and decorate with your favourite fruit.

    ReplyDelete
  27. You are welcome to copy any of my recipes: http://feedingthecrew.blogspot.com I don't design any, just find them online. :) One we really enjoy is:

    Breakfast Casserole

    1 lb ground sausage

    3-4 cups shredded cheddar cheese

    1 large pepper, green, red or yellow

    1/2 lb of ham chopped

    1/2 med white onion ( chopped )

    6-8 slices of Crisp Bacon chopped

    16 eggs

    1 quart heavy whipping cream

    Preheat oven to 350 degrees F.

    Grease 13 x 9 x 2 inch pan or dish with bacon grease, olive oil or coconut oil.


    1. Cook ground sausage until done ( drain ).

    2. Layer shredded cheese evenly. Layer sausage atop the cheese.

    3. Layer the green, red, or yellow chopped pepper next.

    4. Layer the ham next.

    5. Layer the chopped onion next.

    6. Layer the chopped cooked - bacon next.

    7. Beat 16 eggs with 1 quart of heavy whipping cream and pour over the top of

    the onions.

    Bake 350 degrees F. 55-60 min. Sides and top should be golden brown.

    Take out set on wire rack. Serve warm.

    This can be prepared the night before. Cover with foil and set in the

    refrigerator. The next morning set in oven uncovered, set oven to 350 add 10 min to cooking

    time. Serve warm.

    ReplyDelete
  28. French Bread

    Ingredients:
    2 ½ Cups warm water
    2 TBS dry yeast
    2 TBS sugar
    2 TBS vegetable oil
    1 TBS salt
    6 cups all purpose flour

    Mix first five ingredients, then add flour 1 cup at a time. Dough will be firm, slightly sticky. Cover bowl with a towel. Set timer for 10 minutes, then beat down dough, repeat for 1 hour. Put dough on floured surface, kneed a few times. Divide into pieces (2 large loafs, or into bread bowls). Roll out into a large rectangular shape. Roll up and tuck ends under. Place on a greased cookie sheet. Let rise 40 minutes or until almost doubled in size. Brush the top with melted butter. Bake at 400 degrees for 25 minutes.

    ReplyDelete
  29. 'Just sent three recipes via email. Hopefully you get them (and that they are legible ... no weird spacing or something).
    MariaG (Canada)

    ReplyDelete
  30. Peanut Butter Cookies

    1egg
    1cup sugar
    1cup peanut butter

    Mix, form balls, press with fork and bake at 350 about 8-11 min.

    So easy, great for little ones to make.



    Pink Fluff

    1can sweetened cond. milk
    1can cherry pie filling
    1 container cool whip

    Mix well, chill, and enjoy! I sometimes add mini marshmallows too. Yum!


    Fluffier Nutter Sandwich

    Cheap white bread
    Peanut butter
    Marshmallow fluff

    Enough said.


    Finger Jello

    3 boxes flavored jello, regular sized, 3 oz
    1 entire box Knox unflavored gelatin
    2 Tbsp lemon juice
    4 Cups boiling water

    Mix jello and unflavored gelatin together. Add boiling water. Stir to combine and pour into a 9x13 pan. Chill until set. Cut into squares, or can use small cookie cutters for fun shapes.

    ReplyDelete
  31. Layered Mousse Bites

    2 1/2 cups boiling water
    2 pkg 3 oz each of any flavor jello
    2 cups thawed cool whip

    Add boiling water to gelatin until dissolved, add cool whip.

    Pour into 8 in pan. Chill until set, cut into squares.

    ReplyDelete
  32. I have no clue where this recipe came from...but I do know that my mom made it often and so do I!! It's quick and overly simple!

    Pork Chops and Fresh Green Beans

    Pork Chops (however many your family needs)
    Fresh Green Beans (Same as above)
    Salt
    Pepper
    Water

    Brown pork chops on one side in electric skillet set at 350*
    Flip and turn skillet down to 300*
    Dump in snapped, washed green beans
    Salt and pepper liberally
    Pour in 1 1/2 cup water
    Put lid on and cook for 2 hours
    Pork chops should be fall-apart tender!!!

    Sorry....I don't have any other recipes memorized and no time right now to go find a cookbook!!

    Blessings~

    ReplyDelete
  33. Povitica - Nut Bread

    1/2 c lukewarm water
    1 1/2 Tbsp Sugar
    2 pkg. dry yeast

    Measure water into bowl; add sugar and stir. Add yeast and stir until dissolved. Let ruse to top of bowl.

    3/4 c. milk, scaled
    1/2 c. sugar
    1/2 Tbsp. salt
    1/2 stick margarine
    1/8 c. oil

    Scald milk; stir in sugar, salt, margarine and oil and cool to lukewarm. Then add to yeast mixture.

    2 eggs
    5 to 6 c. glour

    Beat eggs and add to preceding mixture. Add half of the flour and beat; add rest of flour gradually and mix until dough does not stick to fingers. Kneed dough until smooth and elastic. Place in oiled bowl. Cover and let set until double in bulk (1 to 2 hours).

    2 1/4 lb English walnuts, finely ground

    3 1/2 c. sugar
    2 c. milk
    1 1/2 sticks butter
    5 eggs, beaten
    2 Tbsp. honey

    Boil milk and add the butter. Pour over nuts and mix. Add sugar, eggs, honey and mix again. Take a clean, white sheet and spread over table approximately 40x60 inches. With your hands, handle the dough underneath and pull from center toward you until it is spread over entire table (it will be paper thin). Spread nut mixture evenly all over the dough.

    Lift up one end of cloth and roll up dough (like a jelly roll). Cut this roll into three equal parts. Place each section in a U shape into well greased pans. Let rise 1/2 to 1 hour; then brush with beaten egg to which a pinch of sugar has been added. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes, depending on oven. Cool in pan for 15 minutes, then on a wire rack until completely cool.

    Enjoy!

    Taken from Strawberry Hill Cookbook - a family favorite of our Croatian heritage

    Allison Dull
    www.togiveafutureandahope.blogspot.com

    ReplyDelete
  34. Crock Pot Cranberry Pork Roast

    Pork Roast size desired
    1 can whole berry cranberry sauce, or 2 cups homemade
    1 c apple cide
    1/4 teaspoon ground cloves
    1 t dry mustard powder

    Put in crockpot on low for several hours or all day if you are working away from home.

    If you have time you can chill the liquid and skim the fat and thicken it with cornstarch for a sauce.
    Very good serveed with potatoes or noodles.


    Spoon bread
    ! can creamed corn
    1 can Mexicali corn or regular canned corn
    1 small onion chopped
    1 jalapeno without seeds, chopped (optional)
    1 box Jiffy corn muffin mix
    1 c buttermilk
    2-3 eggs
    1/4 c butter
    1/2 c. shredded cheese (if desired)

    Mix altogether in greased casserole dish
    Cook at 350 for 1 hour or until knife comes out clean
    We like it with and without cheese. My son likes it for breakfast sliced cold and warmed in frying pan.

    ReplyDelete
  35. I have never given this recipe to anyone. It's simple but amazing. So here it is.

    Shea's coveted lasagna recipe

    9 lasagna noodles
    1 small can of tomato sauce(4 ounces I think)
    1 jar chunky/garden vegetable spaghetti sauce
    2 packages of Italian blend shredded cheese
    1 clove garlic chopped or garlic powder( I prefer 2 cloves :)
    1-2 pounds of extra lean ground beef or turkey(depends how big you want it)
    16 ounces of small curd cottage cheese

    Cook noodles, cook hamburger with garlic, after hamburger is done add all ingredients except noodles, small can of tomato sauce, and reserve 1/2 bag of shredded cheese for topping. Spread small can of tomato sauce on bottom of pan, then layer 3 noodles and put a layer of meat mixture on top, add noodles, repeat meat mixture, add noodles repeat meat mixture, add noodles, repeat meat mixture and then layer the 1/2 bag of cheese on top.

    Bake at 350 until bubbly, about 30-45 mins. Let sit at least 15 minutes before cutting, or it will fall apart. Variations: You can do half sausage and hamburger if you like. If you have a little alfredo sauce to mix in, it is wonderful too. All of my children can make this recipe and they LOVE to layer the meat mixture and tell everyone they made dinner themselves.

    ReplyDelete
  36. This following recipe is for the simplest white cake. It uses only 7 ingredients and it still tastes amazing.

    Karry's White Cake:

    Ingredients -
    1 cup white sugar
    1/2 cup butter
    2 eggs
    2 teaspoons vanilla extract
    1 1/2 cups all-purpose flour
    1 3/4 teaspoons baking powder
    1/2 cup milk

    Directions -
    1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

    2) In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

    3) Bake for 30 to 40 minutes in the preheated oven. Cake is done when it springs back to the touch.

    Enjoy this recipe. I find myself making it time after time. Really a classic, yet easy and simple recipe.

    ReplyDelete
  37. My cousin Mickey's other salad. (You can think up a better name)

    2 tab sesame seeds
    1 tab poppy seeds
    1/2 c sugar
    1/2 c olive oil
    1/4 c white vinegar
    1/4/ tea paprika
    1/4 tea Worcestershire sauce
    1 tab minced onion
    10 oz fresh baby spinach leaves
    1 qt strawberries sliced
    1/4 c slivered almonds

    Whisk sesame, poppy seeds, sugar, olive oil, vinegar, worcestershire sauce & onion. Cover and chill for an hour

    Combine spinach, strawberries, almonds. Pour dressing over and toss.

    m

    ReplyDelete
  38. Avocado and Tomato Salad

    4 ripe avocados, peeled and roughly chopped.

    1 pint red cherry tomatos

    1 pint yellow cherry tomatos

    dressing

    1/3 cup mayonaise
    1/3 cup ranch dressing
    1/4 cup lime juice (about 2 juicy limes)

    salt,garlic, pepper to taste.

    prepare dressing - it should be thin-ish

    wash all fruit
    peel and chopp avocados
    halve tomatos
    pour dressing over tomatos
    toss to coat
    gently fold in avocado chunks

    this is an awesome and elegant salad to add to a fried chiken dinner!

    ReplyDelete
  39. Avocado and Tomato Salad

    4 ripe avocados, peeled and roughly chopped.

    1 pint red cherry tomatos

    1 pint yellow cherry tomatos

    dressing

    1/3 cup mayonaise
    1/3 cup ranch dressing
    1/4 cup lime juice (about 2 juicy limes)

    salt,garlic, pepper to taste.

    prepare dressing - it should be thin-ish

    wash all fruit
    peel and chopp avocados
    halve tomatos
    pour dressing over tomatos
    toss to coat
    gently fold in avocado chunks

    this is an awesome and elegant salad to add to a fried chiken dinner!

    ReplyDelete
  40. Satay Noodle Salad

    Your favourite cooked noodles - I used wholewheat ramen
    Frozen sweetcorn
    Grated carrot
    Grated apple
    Thin short strips of cucumber
    Chopped pinnapple - fresh or tinned
    sliced mushrooms
    A selection of nuts and seeds

    Dressing

    a little olive oil
    a spoon of crunchy peanut butter
    a drizzle of sesame oil
    chilli sauce if you like it hot
    soy sauce
    orange juice
    black pepper

    Combine the ingredients, mix up the dressing to taste and add some to the salad.

    ReplyDelete

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