Nancy's Chili

I tried this chili at a ward chili cook-off last year and loved it!  The nice lady who made it, Nancy Lewis, shared her recipe with me.  I was surprised at how easy it was and it's now my "go to" recipe for chili.  Thank you, Nancy!

2 lbs. hamburger, browned
1 diced, sauteed onion
2 cans kidney beans, drained
1 can Hunt's Spaghetti sauce (mushroom)
1/2 c. ketchup
1 diced bell pepper
1 Tbs. chili powder

Brown hamburger and onion.  Stir in beans, spaghetti sauce, ketchup, bell pepper, and chili powder.  Let simmer for awhile.  It's always better the next day.

Pioneer Woman's Pecan Pie

I tried this Pecan Pie for Thanksgiving this year and will never try another recipe.  I love Pecan Pie and have been looking for the perfect recipe.  My search is now over.  I love how she chops the pecans instead of leaving them whole.  No more cutting into a big pecan and having your piece break apart.  Now it's just nutty, caramel-ly goodness in every bite. 

1 whole unbaked pie crust
1 c white sugar
3 TBS brown sugar
1/2 tsp salt
1 c corn syrup (I used light)
3/4 tsp vanilla
1/3 c melted butter
3 whole eggs, beaten
1 c (heaping) chopped pecans

First, whip up your pie crust.  Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.  Pour chopped pecans in the bottom of the unbaked pie shell.  Pour syrup mixture over the top.  Cover top and crust lightly/gently with foil.  Bake pie at 350 degrees for 30 minutes.  Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.  Note:  Pie should not be overly jiggly when you remove it from the oven.  If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set.  Required baking time seems to vary widely with this recipe.  Sometimes it takes 50 minutes; sometimes it takes 75!  (I baked mine for a total of 70 minutes.)  Allow to cool for several hours or overnight.  Serve in thin slivers.

Thunder Cake

I think each of my children have brought this recipe home from school at some point.  They read the story at school and then come home wanting to try the recipe.  We've made it a couple of times, but it had been awhile.  Lauren just brought it home, so we made it for FHE on Monday.  Wow!  I had forgotten how deliciously moist this recipe is.  Pair it with Chad's mom's chocolate frosting and you've got one of my all time favorites.  The kids get a kick out of it because it has tomatoes in it.  Enjoy!

Cream together, one at a time:

1 c shortening
1 3/4 cup sugar
1 tsp vanilla
3 eggs, separated (Blend yolks in.  Beat whites until they are stiff, then fold in.)
1 c. cold water
1/3 c pureed tomatoes

Sift together:
2 1/2 c cake flour (I just use regular)
1/2 c dry cocoa
1 1/2 tsp baking soda
1 tsp salt

Mix dry mixture into creamy mixture.  Bake in two greased and floured 9 inch round pans at 350 degrees for 35 to 40 minutes.  Frost with chocolate butter frosting.  Top with strawberries.  (I didn't.  Never have.)

Chad's Mother's Delicious Chocolate Fudgy Frosting

1 cube butter
2/3 c cocoa powder
3 c. confectioners' sugar
1/3 c. evaporated milk
1 tsp. vanilla

Melt butter and stir in cocoa powder.  Alternately add the confectioners' sugar and milk and beat until smooth.  Stir in vanilla.  If it is too stiff, add milk by teaspoonfuls.  A little goes a long way.  Makes 2 cups.

Gingerbread Cookies

This is the time of year that I start dreaming of gingerbread.  Here's one of my favorite cookie recipes that we always have to find time to make during December.

3/4 c butter
3/4 c brown sugar
3/4 c molasses
1 tsp salt
2 tsp cinnamon
2 tsp ground ginger
1/4 tsp allspice or ground cloves
1 large egg
1 tsp baking powder
1/2 tsp baking soda
3 1/2 c flour

In saucepan set over low heat, or in the microwave, melt the butter, then stir in the sugar, molasses, salt, and spices.  Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, then beat in the egg.

In a large bowl, whisk the baking powder and soda into the flour, then stir these dry ingredients into the molasses mixture.  Divide the dough in half and wrap well.   Refrigerate for 1 hour or longer.  (This is important to have a good working dough.)

Preheat the oven to 375 degrees.  There's no need to grease the baking sheets.

Take one piece of dough out of the refrigerator and flour a clean work surface and the dough.  Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly.  I usually roll out about 1/4 inch thick.  Sprinkle flour under and onb top of the dough to keep it from sticking to the counter or rolling pin.

Cut out shapes with a cookie cutter, cutting them as close to one another as possible.  Transfer the cookies to ungreased cookie sheets.  Bake the cookies just until they're slightly brown around the edges, 8 to 12 minutes, or until they feel firm.  Immediately after you pull them from the oven, press red hot candies in cookies to decorate.  (I've tried baking different varieties of red hots and they always end up melting all over the cookies.  So, I just poke them in after baking.)  Let the cookies cool on the baking sheets for several minutes, or until they're set.  Transfer them to a rack to cool completely.  Repeat with the remaining dough.  Makes 3 dozen 3-inch cookies.

Poppy Seed Bread with Lemon Glaze

I had to make poppy seed bread the other day and went to look for the recipe on this blog and...it wasn't there!  How could I not have poppy seed bread on here?  I don't know.  But here it is.  This is the recipe we've always made in my family.  I like to make it in small loaves, like I do with all of my sweet breads.  Makes about 6 small loaves or 2 regular loaves.  Sorry there aren't many poppy seeds in the picture.  I was a little short.  And speaking of poppy seeds...have you tried the lemon poppy seed muffins at Kroger?  The ones with the sugar crystals on top?  Holy smokes.  Those are good.  One look at the nutrient label is enough to put it back on the shelf.  Not that this bread is that much "healthier" but at least it doesn't come with a label pasted on it. :)

Poppy Seed Bread with Lemon Glaze

3 c. flour

1 ½ tsp. salt

1 ½ tsp. baking powder

2 ¼ c. sugar

3 eggs

1 ½ c. milk

1 c. + 2 T. oil

1 ½ -3 T. poppy seeds

1 ½  tsp. vanilla

1 ½ tsp. almond extract flavoring

1 ½ tsp. butter flavoring

  Add in order given.  Beat 2 min.  Pour into 2 greased and floured loaf pans.  Bake at 350 for 40-45 min. or until firm.

Glaze:

¾ c. powdered sugar

½ tsp. butter flavoring

½ tsp. almond flavoring

¼ c. lemon juice (or mixed orange juice-I prefer lemon)

½ tsp. vanilla

  Mix together well.  Spoon over hot loaves while still in pans!  Let sit 10 minutes.  Remove from pans and let cool.

Chocolate Peanut Butter Pie

I don't know why I made this.  I saw it, it looked good, and then it never left my mind for weeks!  I made it just to get rid of the bookmark on my computer and the image in my head.  And boy was it good.  Really good.  It's from Pioneer Woman so of course it's good, right?  But it's also REALLY easy.  I did cheat and use a premade Oreo crust.  The homemade one would have been even better, I'm sure.  If you like all things peanut butter, chocolate, and creamy then you should probably make this.  Look at her pictures though.  They are much prettier.  But don't say I didn't warn you.  You might not get them out of your head and then you really will have to make this.

Chocolate Peanut Butter Pie

Ingredients

FOR CRUST

25 whole Oreos

4 Tablespoons Butter, Melted

PEANUT BUTTER FILLING:

1 cup Creamy Peanut Butter

1 package (8 Ounce) Softened Cream Cheese

1-1/4 cup Powdered Sugar

1 package (8 Ounce) Cool Whip, Thawed

Preparation Instructions

CRUST:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

FILLING:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!

The BEST Carrot Cake

I got this recipe from a blog called A Feathered Nest.  She claims it's better than Cheesecake Factory's Carrot Cake.  I've never tried theirs so I can't tell you if that's true...but this IS very tasty!  I love the pecans in it.  It's actually called Dr. Frederick's Carrot Cake I guess.  But whatever it's called, it's good.  And her pictures made it look so good.  So I had to make it.  Definitely check out HER pictures.

Dr. Frederick's Carrot Cake

4 eggs

1 1/4 c. vegetable oil (or 3/4 oil and 1/2 c. applesauce)

1 c. granulated sugar

1 c. brown sugar

3 tsp. pure vanilla extract

2 c. all-purpose flour

2 t. baking soda

2 t. baking powder

1/2 t. salt

3 tsp. ground cinnamon

1/4 t. ground nutmeg (fresh ground is best)

3 c. grated carrots - (coarse grate, not fine grate)

1 c. chopped pecans

8 oz. drained crushed pineapple (I drained the pineapple and measured 8 oz. - or 1 c.)

FROSTING:

1/2 c. butter, softened

8 oz. cream cheese, softened

3 1/2 c. powdered sugar

1 tsp. vanilla extract

1/2 c. chopped pecans

pinch of salt  (I added this in - I've found that if I add just the tiniest pinch of salt to my frostings, it makes the flavor pop.)

Preheat oven to 350 degrees.  Grease and flour a 9 x 13" pan or two round cake pans.

*Note: Using a food processor with the grater blade attachment, you can grate your carrots in no time.  I started dropping handfuls of baby carrots into the opening of the lid and had 3 cups of grated carrots in seconds.  You can also chop your nuts in the food processor, as well.  Save yourself some time.

In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a large bowl (I used my Kitchen aid mixer), beat together eggs, oil, applesauce (optional), sugars, and vanilla.  Mix in flour mixture.  Slowly stir in carrots, pineapple, and nuts.

Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.  (baking times may vary)  Let cake cool in pan for a few minutes, then turn out onto a wire rack to cool completely.  

For the frosting:

Beat everything together except the nuts until it's smooth and creamy.  Fold in pecans.  Make sure your cake is completely cooled before you frost it.

French Dip Sandwiches (Crock pot)

My cousin, Laura, shared this recipe with me and my family loves it.  I love it because it's tasty and so easy!

1 Big Boneless Roast (I usually use a beef rump roast)
1 cup soy sauce
4 c. water
2 bay leaves
2 t. rosemary
2 t. thyme
2 t. garlic powder
1 package of sliced french rolls or hoagie rolls (Any firm roll will work.  You don't want the roll too soft or it will be too soggy.)

Put all ingredients except rolls in crock pot.  Cook on low 8 - 10 hours.

Remove roast and cut into very thin slices or shred.   Place beef on rolls and dip sandwiches in the au-jus from crockpot.

Pineapple Salsa Chicken (Slow Cooker)

A lady in our ward gave this recipe and it's ingredients to us in a gift bag when Olivia was born.  It was delicious and made a lot!  It's definitely one of my new favorites.

Pineapple Salsa Chicken (Slow Cooker)

*Serves 6 - 8

6 fresh or frozen chicken breasts
1 (20-oz.) can crushed pineapple, drained
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can white beans, like Great Northern, rinsed and drained
2 cups mild salsa
Tortillas or tortilla chips and garnishes (such as sour cream, cheese, tomatoes, lettuce, etc.)

Place the chicken in the crock pot and add the rest of the ingredients.  Cook on low for 6 to 8 hours.  Using tongs, remove the chicken to a cutting board and shred into bite-size pieces.  Mix the chicken back in with the rest of the ingredients.  The mixture will be fairly soupy - I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn't make everything soggy.  Serve with tortilla chips or rolled in tortillas with garnishes, like tomatoes, cheese, avocado, sour cream, etc.

*Freezable option:  She says "I freeze the leftovers in the freezer-safe zip loc bags and either place the frozen portion in my crock pot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan."

Mille Feuilles

Mille feuilles

Ingrédients (pour 6 personnes) :

Pour la pâte :- 500 g de pâte feuilletée
Pour la crème pâtissière :- 1 oeuf- 1/4 de litre de lait- 50 g de sucre- 35 g de farine- un sachet de sucre vanillé
Pour le glacage :- sucre glace- un carreau de chocolat

Préparation : Abaisser la pâte feuilletée sur environ 3 mm. La piquer à la fourchette pour qu'elle ne gonfle pas puis la mettre au four sur 6, soit 180°C.
Pendant ce temps, préparer la crème pâtissière : Mettre le lait à bouillir. Mélanger dans un saladier l'oeuf, le sucre, le sucre vanillé et la farine.
Lorsque le lait est à ébullition, le verser immédiatement dans le saladier. Remettre à cuire dans la casserole pendant quelques minutes afin que le liquide prenne la consistance d'une crème.

Lorsque la pâte feuilletée est cuite, et même désséchée, la couper en trois parties égales. Etaler la crème pâtissière sur une première couche de pâte, puis faire de même avec une seconde. Les assembler.
Attendre que le gâteau soit froid pour étaler au pinceau le glacage, fait avec beaucoup de sucre glace mélangé à un peu d'eau. Réaliser un dessin avec le reste du glacage, mélangé à un carreau de chocolat fondu. C'est prêt !

Thank you so much for this recipe, Rachel!  This is my most favorite French pastry!  I've translated it so that all of us here can make it, too!  Let me know if this seems right, Rachel.  Mmmm!  Can't wait!

Mille Feuilles (Thousand Sheets)


Ingredients (Serves 6):


For the dough:  1 (17.3 oz.) package puff pastry sheets
For the pastry creme:  1 egg, 1/2 cup milk, 1/4 cup sugar, 1/4 cup + 1 Tbsp. flour, 1 tsp. vanilla
For the icing:  powdered sugar, 1 square chocolate

Preparation: Roll out the pastry to about 1/8”. Prick with a fork so it does not puff and then bake at 350 degrees. (How long?  According to package directions I assume.)

Meanwhile, prepare the pastry cream: Bring the milk to boil. Mix in a bowl the egg, sugar, vanilla and flour.
When milk is boiling, pour it immediately into the bowl with other ingredients. Mix well.  Return to cook in the pan for a few minutes until the liquid is the consistency of cream.

When the pastry is cooked and well dried, cut into three equal parts. Spread half of the pastry cream on a first layer of dough, then do the same with the second. Stack them one on top of the other.  Finish with the third layer of cooked pastry.

Wait until the cake  is cold and then brush on the glaze, made ​​with lots of powdered sugar mixed with a little water.  Mix remaining glaze with a square of melted chocolate. Drizzle over the top.  Done!

Pepperoni Rolls

These are like cinnamon roll shaped pizza.  They are fun and easy to eat and super fast using my whole wheat breadstick dough.  My kids loved them!  A lot like my Calzones but just rolled up differently.  These can easily be made vegetarian by omitting the pepperoni and cheese.  You can substitute Mozzarella "Cheese" Sauce in place of the cream cheese.  This is just as yummy!

Pepperoni Rolls

pizza sauce
turkey pepperoni
sliced olives
sliced mushrooms
diced peppers
dices onion
cream cheese, softened
shredded cheese and Parmesan cheese, optional
whole wheat breadstick dough (see recipe below)

Make whole wheat breadstick recipe.  Roll out dough on a well-floured surface into a 12x16 inch rectangle.  Spread with thin layer of cream cheese going all the way to the ends and leaving one long edge clean.  Spread layer of pizza sauce over top of cream cheese layer.  Sprinkle with favorite toppings-olives, mushrooms, peppers, onion, etc.  Cut pepperoni into quarters and sprinkle over veggies.  Sprinkle with shredded cheese if desired.  Starting with long side that has toppings all the way to the edge, roll up carefully, like a cinnamon roll.  End with clean edge and seal.  Cut into 12 rolls and place in a greased 9x13 pan.  Sprinkle with Parmesan cheese if desired.  Bake at 350 degrees for 15-20 minutes.

Whole Wheat Breadstick Dough

1 1/2 cups warm water

1 Tbsp. yeast

2 Tbsp. honey

2 tsp. salt

3 cups whole wheat flour

Mix water, yeast and honey.  Let sit for about 3-4 minutes.  Add 1 1/2 cups flour and salt to mixture.  Mix until smooth and elastic.  Add remaining 1 1/2 cups flour.  Knead for 3-5 minutes.  Place in oiled bowl and let is rise for 10 minutes (can skip this step if in a hurry).

Sour Cream Potato Salad

My sister-in-law, Sara, passed this recipe along to me to post here.  She lives in Alaska!  Isn't that crazy far away?!  But anyway...A friend of hers made this and Sara said it was the BEST potato salad ever!  I definitely want to try this.  I make potato salad with sour cream all the time but I've never seen it made with cottage cheese!  Very interesting!  I must try.  She did say that it is important for the mayo to be REAL mayonnaise and also to let it refrigerate for at least two hours before eating to let the flavors blend.  Whip some up for your next bar-b-q and tell us what you think!  Sorry there isn't a picture yet!  

Sour Cream Potato Salad

Ingredients:
8 large or 9 medium potatoes
small tub sour cream
small jar real mayonnaise
small tub cottage cheese
green onions, chopped
salt and pepper

Directions:
Boil potatoes (don't overdo it or they will fall apart while trying to slice them).  In a bowl, mix together sour cream, cottage cheese and mayonnaise.  Add some salt to taste.  In a large serving bowl put some of the sour cream mixture on the bottom and then add a layer of sliced potatoes.  Continue layering (I usually get three layers of potatoes) with the sour cream mixture on the top.  Garnish with pepper and chopped green onions.  Easy!

Dulce de Leche Cream Cheese Brownies

That's right.  These have yummy, caramel-y dulce de leche AND cream cheese.  Oh, and chocolate.  Hello!  What's not to love, right?  Very easy to throw together.  In fact, I just made this recipe up with things I had on hand and it turned out sooo good!  The dulce de leche comes in a can the size of sweetened condensed milk.  I use LA LECHERA® Dulce de Leche.  I find it in the ethnic Mexican foods section at Wal-Mart.

Dulce de Leche Cream Cheese Brownies

1 (9x13 size) brownine mix (and the eggs & oil needed for mix)
1 cup chocolate chips, optional
1 (8 oz. package) cream cheese, room temp
1 (13.4 oz.) can dulce de leche
1 egg
1/4 tsp. salt

Mix brownie batter according to package directions.  Add chocolate chips if desired.  Set aside.  In a separate mixing bowl, mix cream cheese, dulce de leche, egg, and salt.  Mix until smooth and creamy.  Grease bottom only of a 9x13 baking dish.  Spread about two-thirds of the brownie batter in pan.  Drop cream cheese mixture by spoonfuls onto brownie batter.  Spread remaining one-third of brownie batter on top.  Run a butter knife through mixture to slightly swirl.  Not too much.  Bake according to brownie box directions.  Mine was 350 degrees for 20 minutes.  Do not overbake.  Let cool and cut with plastic knife.  (Makes it soooo much easier to get nice looking pieces with a plastic knife.)  Enjoy!

Black Bean Taco Salad With Lime Vinaigrette

This is really good.  I love the vinaigrette with it.  I was all ready to make this and went to get my green pepper and it had gone bad.  Bummer.  So I substituted a large zucchini and it was great!  I'm sure a green pepper in there would be great, too, but now that I've had it with zucchini I think it will always have to be in there.  I also added a small avocado to the vinaigrette which made it very creamy.  You could omit this or chop it up and mix it with the salad instead or leave it out entirely.  I served this salad in my baked taco salad bowls and dinner was a big hit!  You could also serve it in soft tortillas, as a filling for pita bread, or as a salad with crushed tortilla chips on top.

Black Bean Taco Salad With Lime Vinaigrette

Vinaigrette

1/4 cup chopped tomato

1/4 cup chopped fresh cilantro

2 tablespoons olive oil

1 tablespoon cider vinegar

1 teaspoon grated lime peel

1 tablespoon fresh lime juice

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/4 teaspoon black pepper

1 garlic clove, peeled

1 small avocado, optional

Salad

1 cup chopped tomato

1 large zucchini, chopped (or 1 cup chopped green pepper)

1/2 cup finely diced red onion

1 cup frozen corn, partially cooked, rinsed with cold water and drained

1 (15 ounce) can black beans, rinsed and drained

lettuce greens, torn into bite-sized pieces or shredded

crushed tortilla chips, optional

-To prepare vinaigrette: combine first 11 ingredients in a blender or food processor, process until smooth.  Add avocado if desired.

-To prepare salad: combine all chopped veggies except lettuce.  Pour vinaigrette over top and toss well to coat.  

-Serve on a bed of lettuce greens.  Top with crushed tortilla chips if desired.  Also great in soft tortillas, taco salad bowls, or as a filling for pita bread.

Baked Taco Salad Bowls

These couldn't be easier and they are very crunchy and much healthier than the fried variety.  I use smaller tortillas, probably around 8", because they are more kid sized but you can use 10" or bigger as well.  Six 8" tortillas fit just right on my big sheet cake pan.  You might have to cook fewer at a time depending on how big your tortillas are and how big your molds are.  I use little ceramic ramekins turned upside down for my molds.  You can also use empty metal cans or oven safe glass bowls.  These can be cooked in advance and stored in an airtight container after they have cooled completely.

Baked Taco Salad Bowls

Whole wheat flour tortillas

cooking spray

salt

Preheat oven to 425 degrees.  Place up to 6 tortillas between damp paper towels on a microwave safe plate and microwave for 30-45 seconds, until steamed.  Arrange 6 empty metal cans or mold of your choice on a large sheet cake pan.  Drape steamed tortillas over molds and press sides down to form folds.  Spray with cooking spray and sprinkle with salt if desired.

Bake taco salad bowls in 425 degree oven for 7 minutes.  Remove taco bowls from forms and turn right side up on baking sheet.  Place back in oven for about 3 minutes.  Let cool on rack.  Repeat until desired amount of bowls have been baked.

More Recipes

Don't forget...there are more delicious recipes to be found here:

These are  recipes that are all vegetarian.  I haven't been posting them on this blog just to avoid doubling up and I figure most people looking for a vegetarian recipe aren't looking for a mix of everything else.  The recipes on this blog are still good...they're just different.  

And sisters...keep the recipes comin'!  I want to see what you've tried lately!

Don't forget to post your recipes on here for all of us to enjoy! ;)

Baked Potato Pizza Variations

I've added a couple variations to this recipe:

You've got to give it a try!

Just click on the picture to find the recipe.

Chicken Tortilla Soup

It's time I post this recipe before I lose it again.  My sister Heather passed it to me over the phone one day when we were chatting.  She got the recipe from HERE.  So fast and easy!  And what's better...when you make it in the crock pot you get to smell it cooking all day!  Oh, I did add some corn to mine, too.

Chicken Tortilla Soup

3 frozen chicken breasts
1 large can diced tomatoes
1 can Cream of Chicken Soup
1 c. salsa
1 pkg. taco seasoning
1 can black beans (drained if you'd like)
1 can mild green chilies

Add everything to crock pot and cook on low for 8 hours.  Remove chicken after 8 hours and shred.  Return shredded chicken to soup and serve with cheese, sour cream and tortilla chips if desired.

Cheesecake

This is the cheesecake recipe I grew up with.  My Mom made it often.  My Dad always requested it for his birthday or Father's Day.  It has a yummy sour cream topping on top.  So delicious!

Cheesecake

Crust:
2 cups graham crackers, crushed
1/4-1/3 cup butter

Pat into sides and bottom of spring form pan.

Filling:
3 (8 oz.) cream cheese, softened
4 eggs
1 cup sugar
1 Tbsp. cornstarch
1 tsp. vanilla

Beat until smooth.  Pour into crust and bake at 375 degrees for 30 minutes or until set.  Let stand 10 minutes.  Turn oven up to 450 degrees.

Topping:
2 cups sour cream
1/2 cup sugar
1 tsp. vanilla

Mix until smooth.  Pour over filling.  Bake another 5 minutes at 450 degrees.  Cool and refrigerate for half a day at least.

*Also makes 36 cupcakes.  Use 1 vanilla wafer in the bottom of each cupcake liner for "crust".  Bake filling for 15 minutes at 375 F.  Then add sour cream topping and bake 3-5 minutes at 450 F.

Homemade Beef and Noodles

Talk about comfort food!  This is it!  We grew up in Western Kansas in a small town close to our wonderful grandparents.  This was our favorite thing to have Gran Gran make for us.  She always made Beef and Noodles but after I left home for college at BYU I often turned it into Chicken and Noodles* just because I never had left over beef.  It is good either way but my favorite is Beef and Noodles because that's how Gran Gran made it.  I've made them with whole wheat flour, too, and they work great but are a little on the "tougher" side.  These noodles are thick and chunky and so good!  One batch makes more than you think!  The secret is to roll them out thin.  If you do decide to double the batch, make each batch individually.  They are much easier to handle that way.  It's cold and rainy here today.  I might have to make up a batch!

Homemade Beef and Noodles

4 eggs
2 1/2 to 3 cups flour

Beat eggs with fork until mixed.  Add flour to eggs until thick enough to roll out.  The drier the better!  You don't want sticky dough.  Do not add salt!  Roll out onto floured surface to pie crust thickness.

Roll up like a jelly roll.  Slice into strips 1/8"-1/4" thick (depending on how chunky you like your noodles.)  Unroll individually (I always leave a few rolled up for fun.  Those are the BEST!)

Drop into a very large pot of 2 quarts boiling water (or enough water to cover all noodles with an inch or two above.)  After they have cooked for 10 minutes make a broth.

Pour off extra water until you have enough to just cover the noodles by an inch.  Add 4-6 beef bouillon cubes (depending on how much water you have.)  Add 2 cans cream of mushroom soup.  Add small pieces of cooked beef or leftover roast beef.  Salt and pepper to taste.

*To make Chicken and Noodles:  substitute 4-6 chicken bouillon cubes for the beef cubes, use cream of chicken soup instead of cream of mushroom, and diced cooked chicken instead of beef.  Can add other veggies, too, if desired.

Apple Pudding Cake

This cake is from my Grandma.  It is sooo good!  Make sure you have some vanilla ice cream on hand!

Apple Pudding Cake

2 cups sugar

1 cup shortening (or butter)

3 eggs

3 cups flour

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. salt

1 cup chopped nuts

4 cups finely chopped apples (don't peel)

2 tsp. baking soda, dissolved in a little water

Mix sugar and shortening.  Add eggs.  Add dry ingredients.  Mix and add nuts and apples.  Add soda mixture and mix.  Bake in a greased 9x13 pan at 350 degrees for 45 minutes.  To serve, top with ice cream and pour warm sauce over it all.

Sauce

1 cup sugar

1/2 cup butter

1 cup canned evaporated milk

1 tsp. vanilla

Simmer sugar, butter, and milk until thickened.  Stir in vanilla.

Turkey Salad

This recipe is a variation of the Chicken Salad posted HERE.  I used leftover turkey and it was great!

Turkey Salad

Leftover cooked, cubed turkey
chopped green onion
red grapes, halved
sliced almonds
Mayo
Mrs. Dash-Garlic and Herb seasoning
salt & pepper to taste


Mix together and serve on bread, croissants, or over bed of lettuce.

Cream Cheese Cranberry Muffins

This recipe is from my sister, Amy.  She made them for us when we were visiting at Mom's house.  They are so delicious!  I believe they are from a Taste of Home magazine.

Cream Cheese Cranberry Muffins

1 cup butter, softened
1 package (8 oz.) cream cheese, softened
1 1/2 cups sugar
1 1/2 tsp. vanilla
4 eggs
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 cup fresh or frozen cranberries
1/2 cup chopped pecans

Cream butter, cream cheese, sugar and vanilla.  Add eggs, one at a time.  Combine flour, baking powder and salt.  Stir into creamed mixture just until moistened.  Fold in cranberries and pecans.

Fill greased or paper-lined muffin cups 3/4 full.  Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.  Makes 2 dozen.

Chicken Taco Ring

A variation on the traditional taco.  Serve with all of the taco toppings.

Chicken Taco Ring

1 lb. chicken breasts
1 pkg. taco seasoning
1 cup shredded Cheddar Cheese
1/4 cup chopped onion
2 cans refrigerated crescent dinner rolls
Garnish:  sour cream, shredded cheese, salsa, chopped onion, chopped lettuce, diced tomatoes, diced olives

Spray cookie sheet.  Cook chicken breast in skillet.  Shred or chop cooked chicken.  Mix in taco seasoning and one cup shredded cheese.  Unroll both cans of crescent roll dough and separate into 16 triangles.  Arrange triangles on cookie sheet with short sides of triangles toward center and points facing out.  Overlap into wreath shape and leave about 5-inch round opening in center.  Lightly press short, overlapping ends of dough to flatten slightly.  Spoon chicken filling onto widest part of dough.  Pull end points back over filling and tuck under dough to form ring.  Filling will be visible.  Bake at 375 degrees for 20-25 minutes or until golden brown.  Serve with garnishes.

Shrimp Fried Rice

This is great as a side dish, under stir-fry, or as a main dish.

Shrimp Fried Rice

2 cups cooked rice or Minute Rice
2 eggs, slightly beaten
1/4 cup onion, finely chopped
2-3 green onions, finely chopped
3 Tbsp. butter
1 cup fresh salad shrimp
2 Tbsp. soy sauce
1/4 cup water

In large skillet, melt butter.  Add onion and saute until tender.  Add rice and saute.  Cook until mixture is slightly browned.  Stir in slightly beaten eggs.  Cook on low until eggs are done.  Stir frequently.  Add shrimp.  Mix water and soy sauce and stir into rice mixture.  Serve immediately.

Salmon Gravy Over Puffed Pastry

This is a recipe from my Grandma.  It was passed down for many generations  It was originally made by my Great-Great-Grandmother.  It is a pioneer recipe.  While it calls for smoked or kippered salmon, I often just use the canned variety.  I use one large can for this recipe.  Grandma always served it over English Muffins but it can also be served over toast or in this case, puffed pastry.  It is actually a breakfast recipe but can be served for any meal.  

Salmon Gravy

3 Tbsp. butter
4 Tbsp. flour
1 can evaporated milk + 1 can water
salt and pepper to taste
1/2-1 tsp. dill weed
1 cup or more crumbled, smoked or kippered salmon (or canned salmon-remove all bones)

Melt butter in saucepan.  Whisk in flour.  Cook for one minute.  Add milk and water.  Whisk until smooth and bring to a boil stirring constantly.  Add dill weed, salt and pepper to taste.  Stir in salmon.  Serve over toasted English Muffins or toast.  Or cut sheets of puffed pastry into squares and bake as directed.  Serve Salmon Gravy over hot puffed pastry.