Marshamallow Pops

Marshmallow Pops-Carol

1 bag big marshmallows
1 bag of chocolate melts
lollipop sticks

peppermint sticks or graham crackers (crushed)

Melt chocolate melts in microwave per directions. Insert lollipop stick into marshmallows and dip in melted chocolate. Cover chocolate with crushed peppermint or graham crackers or both!! Let chocolate melt and cover with lollipop wrapper or plastic wrap.

Chocolate Chip Dip-Carol

Chocolate Chip Dip

1 pkg. (8 oz) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 Tbsp. brown sugar
1 tsp. vanilla extract
1 cup (6 oz) miniature semisweet chocolate chips

Graham Crackers or Animal Crackers

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla, beat until smooth. Stir in chocolate chips. Serve with crackers.

Drew loves this!!!

Cake Mix Cookies-Carol

1 Box Yellow Cake Mix
2/3 cup oatmeal
1/2 cup melted margarine
1 egg
1/2 cup vanilla chips

Mix cake mix, oatmeal, margarine and egg together. Stir in chips. Drop by rounded teaspoons on cookie sheet. Bake in a preheated 375 degree oven for 10-12 minutes.

Rolo Pretzel Turtles-Carol

Bag of Rolo Candy
Bag of Mini Pretzels
Bag of Pecans cut in half.


Get a cookie sheet and cover with foil.
Put the amount of mini pretzels you want to make on top of the foil.
Place a Rolo candy on top of pretzels.
Place cookie sheet in preheated 250 degree oven.
Bake for 4 minutes.
Remove from oven and place a pecan half on top of Rolo, squish it down.
Let it cool.
Eat.

Corn Bread Taco Bake-Carol

Corn Bread Taco Bake

1 1/2 lbs. ground beef or turkey
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1/2 cup water
1/2 cup chopped green pepper (these can also be on the side and people can add these if they want to)
1 envelope taco seasoning
2 packages (8-1/2 ounces) corn bread muffin mix
1 can (2.8 ounces) french-friend onions, divided
1/3 cup shredded cheddar cheese

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2 qt. baking dish.

2. Prepare corn bread mix according to package directions for corn bread. Stir in half of the onions. Spread over the beef mixture. Bake, uncovered at 400 degrees for 20 minutes.

3. Sprinkle with cheese and remaining onions. Bake 3-5 minutes longer or until cheese is melted and a toothpick inserted into corn bread layer comes out clean. Yield 6 servings.

Li'l Cheddar Meat Loaves

Li'l Cheddar Meat Loaves-Carol

1 egg
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick-cooking oats
1 teaspoon salt
1 pound lean ground beef or turkey

Sauce
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoon 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 13 x 9 x 2 inch baking dish. If you want a sweet and sour type sauce, mix the sauce above and spoon over loaves. Bake, uncovered at 350 degrees for 45 minutes or until the meat is no longer pink. I also make a pizza meatloaf by adding mozzarella cheese, olives and pizza sauce instead of the above listed sauce. BBQ sauce is another option.

Oven Chicken Salad-Carol

Oven Chicken Salad

2 cups cooked chickencut into 1/2 inch cubes
2 cups celery, thinly sliced
2 cups 1/2 inch bread cubes, toasted
1 cup light mayonnaise
1 cup shredded cheddar cheese
1/2 cup sliced almonds, toasted (I use sugared almonds)
2 tablespoons lemon juice
2 teaspoons dry minced onions
1/2 teaspoon salt

Heat oven to 400.
Spray a 2-21/2 quart oval baking dish with non stick cooking spray.
In a large bowl, combine the chicken, celery, 1 cup of the bread cubes, the mayonnaise, 1/2 cup of the cheese, the almonds, lemon juice, minced onion and salt. Spoon mixture into prepared baking dish. Top with the remaining bread cubes and cheese.

Bake at 400 for 20 minutes until bubbly. Serve warm.

Ham and Cheddar in a Loaf-Carol

Ham and Cheddar in a Loaf

1 lb. frozen bread dough, thawed
1 package (90z) shaved smoke ham
1 cup shredded cheddar cheese
1/4 cup mayonnaise
1 egg beaten
1 tablespoon grated Parmesan cheese

Preheat oven to 350
Place dough on a lightly floured surface; flatten with hands and roll into a 12 x 8 inch rectangle with rolling pin.

top dough evenly with ham, overlapping slightly. leave 1/2 inch border around all of the sides.

Mix cheese and mayonnaise and spread evenly over the ham.

Starting at one of the long sides of the dough, fold 1/3 dough over the filling, then repeat with the other long side of the dough. Firmly pinch ends of dough together to seal. Place seam-side down on lightly greased baking sheet.

Cut 3 diagonal slits on top of dough. Brush evenly with egg; sprinkle with Parmesan cheese.

Bake 35-40 minutes or until golden brown. Cool 10 minutes before slicing.

I use two loaves of dough and till only use 1 package of ham, but I do double the cheese and mayonnaise, and it seems to be enough for the 4 of us.

Baked Potatoes-Carol

Baked Potatoes in the Crock pot

Clean and rinse the amount of baking potatoes you and your family can eat, or the amount that will fit in your crock pot.

Wrap them in foil.

Cook in crock pot on low for 8 hours.

Eat and enjoy.

Red's Ultimate M & M Cookie-from Winco Bulk Bin

Since I love to get my flour, sugars and other items from Winco Bulk bin, I thought I would share a recipe from Winco too. I buy my mini M & M baking chips there too!

1 cup butter or margarine, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

1 tp. vanilla extract

2 cups all-purpose flour

1/2 tsp. baking soda

1/8 tsp. salt

12 oz. M & M baking chips

3/4 cup chopped nuts (optional)

Preheat oven to 350 degrees. In a large bowl, cream butter & sugars until ligh & fluffy; beat in egg and vanilla. In medium bowl, combine flour, baking soda and salt; blend into creamed mixture. Stir in M & M baking chips and nuts. Drop by heaping teaspoonsfuls about 2 inches apart onto ungreased cookie sheet. Bake 10-13 minutes, or until edges are lightly browned & centers art still soft. Do not overbake. Cool one minute on cookie sheets; cool completely on wire racks. Store in tightly

Calico Beans-Joanne

Calico Beans

1 30 oz. can of Pork and Beans (don't drain)
1 15 oz. can Kidney Beans (drain)
1 15 oz. can Butter Beans (drain)
1 package bacon chopped
1 lb. ground beef or turkey
1 medium chopped onion

Sauce
3/4 cup catsup
3 Tablespoon Vinegar
3/4 teaspoon salt
3/4 cup brown sugar

Brown onion, bacon and ground beef together then drain. Pour into 9 x 13 pan. Add beans into 9 x 13 pan and sauce on top of the beans, mix. Bake 350 for 45 minutes.

There have been times when I needed to double or triple this recipe for a group. It seems to work to double or triple the beans and sauce and there is still enough meat. It can also be added into the crock pot for a few hours. It does taste best in the oven, in my opinion.

Reuben Casserole-Carol

Reuben Casserole

16 oz. jar sauerkraut, drained
6 to 9 oz. corned beef slices, chopped
1 1/2 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup Thousand Island salad dressing
6 Tablespoons butter, melted
4-6 slices rye bread, cubed

Layer sauerkraut, beef and cheese in an ungreased 13 x 9 baking pan; set aside. Combine mayonnaise and Thousand Island salad dressing; spread over cheese layer. Drizzle butter on top; sprinkle with bread cubes. Bake at 350 degrees for 30 minutes or until cheese is bubbly. Serves 6

Just Cake from Grandma's recipe box

Just Cake

1 1/2 cups sugar
1/2 cup shortening
1 cup milk
2 eggs
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 salt
flavoring

This is exactly how it is on the recipe card. Enjoy!

Mandarin Lettuce Salad

Mandarin Lettuce Salad

Place in bowl and mix

2 bunches Red Leaf or Romaine or both (washed and drained well)
1 can Mandarin Oranges, drained (save the juice for jello for another day)
Red onion sliced (add the amount you like)

Right before serving add the almonds and dressing.

Sugared Almonds (to make these, use 1/2 cup sliced almonds and 2 Tablespoons sugar. Place almonds and sugar in skillet, melt slowly and carefully until almonds are covered with the melted sugar. Cool on waxed paper.)

Dressing
1/4 cup vegetable oil
2 Tablespoons Cider Vinegar
2 Tablespoons sugar
1/2 teaspoon salt
few drops Tabasco Sauce
Mix dressing well and chill.

I sometimes add toasted coconut to this recipe. Put the amount of shredded coconut on a cookie sheet and bake at 350 until golden brown. They can easily burn, so watch carefully and stir so they can get as evenly browned as possible.

Homemade BBQ Sauce-Carol

Homemade BBQ Sauce

1 cup ketchup
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup honey
1/4 cup molasses
2 teaspoons prepared (ground)mustard
1 1/2 teaspoons Worcestershire Sauce
1/4 teaspoon salt
1/4 teaspoon Liquid Smoke
1/8 teaspoon pepper

In a saucepan combine all ingredients. Bring to a low boil. Remove from heat. Store in container in the refrigerator. We really go through this sauce so I double it.

Restaurant Teriyaki Sauce-Carol

Restaurant Teriyaki Sauce

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1-2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

1. Mix all but cornstarch and water in sauce pan and begin heating.
2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3. Heat until sauce thickens to desired thickness.
4. Add water to thin if you over-thick it.

This was great on bbq'd chicken thighs.

Macaroni and Cheese-Pat

Macaroni and Cheese

32 oz. box Velveeta Cheese
16 ounce macaroni (large elbow or shells)
4 tablespoons butter or margarine
Salt and pepper to taste
paprika
2 cups whole milk

Cube 1/2-2/3 box of Velveeta and put into large oven proof bowl.
Cook macaroni as directed, drain and add to bowl with the cheese.
Add cubed butter, salt, pepper and milk.
Start with the two cups of milk, add more if needed. The milk should be 1/4 inch below the top of the macaroni. Stir. Sprinkle with paprika. Bake 50-60 minutes at 350 degrees. Cook uncovered until the top is golden brown.

Side note: I used 1 cup fat free milk and 1 cup heavy whipping cream because that is what I had on hand and it worked well.

Chocolate Fondue-Carol

Chocolate Fondue

1 1/2 cup heavy cream
2 1/2 cups semi-sweet chocolate chips
2 tsp. vanilla

Pour cream into pan on stove and bring to low boil. Remove from stove, add chocolate chips in and let sit for 5 minutes. Whisk cream and chocolate until combined. Add vanilla and whisk. Add this mixture to the fondue pot, light, eat, enjoy.

Ideas:
Angel food cake cut into squares, pretzels, large marshmallows, strawberries, graham crackers.

Roasted Asperagus-Carol

Roasted Asparagus

Wash asparagus and cut off bottom stalk.
Place dried off asparagus on cookie sheet.
Drizzle with olive oil.
Bake at 400 degrees for 20 minutes!
Yummy.

Carrots also taste good this way!!

Chicken Divan-Joanne

Chicken Divan

1 package (10 oz.) frozen broccoli
3 cooked chicken breasts cut into pieces

1 can cream of mushroom soup
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp. lemon juice
sprinkle of dill, basil and white pepper optional
1 cup shredded cheddar cheese

1/4 cup bread crumbs
2 Tbsp. melted butter

Cook broccoli, drain and arrange in shallow baking dish.
Arrange chicken on top of broccoli.
Mix next 6 ingredients and pour over top.
Sprinkle bread crumbs mixed with butter.

Bake at 350 degrees for 25 minutes.

Parmessan Garlic Bread Cubes-Carol

Parmesan Garlic Bread Cubes

Preheat oven to 450 degrees. Cut 1 round loaf unsliced sourdough bread into 1 1/2 inch cubes, place in a large bowl. Melt 3/4 cup butter in a small saucepan. Drizzle over bread cubes and sprinkle with 1/2 cup grated Parmesan cheese, 1 1/2 tbsp. garlic powder and 1 1/2 tbsp. Italian Seasonings. Using your hands, toss well to coat bread with mixture. Transfer to a baking sheet coated with nonstick cooking spray. Bake for 5-10 minutes or until golden and crispy on the outside, but soft on the inside. Serve warm.

This is great with potato soup.

Sloppy Joe Wagon Wheels-Carol

Sloppy Joe Wagon Wheels


1 package (16 ounces) wagon wheel pasta ( I didn't have that so I used shell pasta)
2 lbs. ground beef (I used ground turkey)
1 medium green pepper, chopped
1 medium onion, chopped
1 jar (28 ounces) spaghetti sauce
1 jar (15 1/2 ounces) sloppy joe sauce

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion until meat is no longer pink; drain. Stir in the spaghetti sauce and sloppy joe sauce; heat through. Drain pasta; top with beef mixture. Yield 8 servings

Lime Turkey Chili Recipe-Cousin Sarah

Lime Turkey Chili Recipe-Cousin Sarah

2 pounds canned pinto beans
3 clove minced garlic
1 medium onion
1 lb. ground turkey
1 cup mild green taco sauce
1/2 cup chicken broth
1/2 tsp. oregano (more if you like it spicy)
2 tsp. cumin
2 tsp. parsley
1 lb. bag frozen white corn
lime juice
cilantro
bag of lime chips

Put pinto beans in large pot and start to heat.
Saute garlic and onion in skillet.
In separate skillet brown turkey. After it is browned, drain.
Add turkey, onion, garlic, taco sauce, chicken broth, oregano, cumin and parsley to the pot of beans and simmer for 15 minutes. After 15 minutes, add the frozen corn and simmer another 5-10 minutes, or until heated enough to eat.
Garnish with lime juice, cilantro and lime chips.

Pronto Chili-Carol

Pronto Chili

1 pound ground beef or turkey
1 small onion, chopped
1 can (6 ounces) tomato paste plus 2 cans water
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon cumin, optional
1/4 teaspoon black pepper
1 to 2 tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and drained
Shredded cheddar cheese

In a saucepan, brown beef and onion.
Drain fat. Stir in all remaining ingredients except cheese; cover and simmer 20 minutes. Top
each serving with cheese if desired. Yield 4 servings. I usually double the ingredients, except the meat. If you have teenagers at home though, you may need to triple it.

Rasberry Glazed Cornish Hens- Carol

Sauce For Hens
1 Tablespoon butter or margarine
1/2 cup raspberry jam (original recipe calls for current jelly which I have not used but I'm sure is good)
2 tablespoons fresh lemon juice
1/4 cup cider vinegar
1 tablespoon cornstarch
1 teaspoon salt
3 whole cloves

Heat butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine vinegar, cornstarch, salt and cloves; add to pan. Bring to a boil; boil for 2 minutes.

4 Game Hens
Bake Hens : Bake on a rack in a shallow baking pan. Bake, uncovered at 350 degrees for 30 minutes. Baste with sauce and bake another 30 minutes.

Wild Rice

1 package (6 oz) long grain and wild rice mix
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
1/4 cup chopped celery
2 tablespoons cooking oil
1/2 cup chopped pecans, toasted
2 tablespoons minced parsley
1/4 teaspoon dried marjoram

Prepare rice according to package directions. In a large skillet, saute onion, mushrooms and celery in oil until tender. Remove from the heat; add rice, pecans, parsley,thyme and marjoram. The recipes calls to stuff the hens, I do not, so this may affect the cooking time, so watch the oven!

Peanut Brittle

Microwave Peanut Brittle

1 cup sugar
1/2 cup corn syrup
1 cup roasted peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

In microwavable bowl combing corn syrup and sugar. Stir and microwave uncovered 3 minutes 50 seconds (Microwaves vary, do not let it burn). This is what works for mine.

Stir in peanuts. Microwave 3 minutes.

Add butter and vanilla. Microwave 1 minute 30 seconds.

Remove from microwave. Add baking soda.

Pour into 2 greased pie pans for 1/2 lb. peanut brittle disks. It can also be poured into cookie sheet.

Disks can be given away whole so the recipient can break their own brittle.

A family favorite.

Peanut Brittle

Orange Cake-Joanne

Orange Cake

1 Box orange, yellow or white cake mix
1 package of dry orange jello
2/3 Mazola Oil
2/3 cup water
4 eggs

Mix Well.
Oil 9x 13 pan, pour cake batter in pan and bake 35 minutes at 350 degrees.

While cake is baking, make the topping.

Topping

1 cup sugar
1/2 cup orange juice
Bring to a boil on top of stove, make holes in and all around hot cake with fork, then pour hot topping on cake.

Next Day Chicken Bake

Next Day Chicken Bake-Carol

1 cup diced cooked chicken
1 cup prepared rice
1/4 cup chopped almonds, toasted
1 green onion, chopped
10 3/4 oz. can cream of mushroom soup
1/2 teaspoon salt
1-2 teaspoons lemon juice
1/2 cup mayonnaise
3/4 cup chopped celery
2-3 eggs, hard-boiled, peeled and chopped
1 cup crushed potato chips

Combine all ingredients except potato chips in a 2 -quart casserole dish; cover and chill overnight. Sprinkle with potato chips. Bake, uncovered at 375 degrees for 30 minutes.
Serves 4

Baked Potato Soup-Carol

Baked Potato Soup

4 large baking potatoes
2/3 cup. butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 green onions, sliced
12-oz. pkg. bacon, cooked and crumbled
1 1/4 cup (5 oz.) shredded Cheddar Cheese
8-oz. container sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
Garnish: additional shredded Cheddar cheese, cooked and crumbled bacon, sliced green onions

Bake potatoes at 400 degrees for one hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp and reserve. Discard shells.
Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook one minute, stirring constantly. Gradually whisk in milk; cook over medium heat 10 minutes, whisking constantly, until mixture is thickened and bubbly.
Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat and simmer 10 minutes. Add bacon and next 4 ingredients; stir until cheese melts. Garnish, if desired. Serve immediately. Makes 14 cups.

Patchwork-Last Minute Lasagna-Carol & Jenna

Last-Minute Lasagna

1 24-26 ounce jar Marina sauce (we used spaghetti sauce)
2 20 ounce packages refrigerated large cheese ravioli (we used one 25 oz. bag and it was perfect)
1 10 oz. box frozen chopped spinach, thawed and squeezed of excess liquid
2 cups shredded mozzarella cheese (8 ounces)
(Jenna added about 3 cups, she didn't think 2 was enough)
½ cup grated Parmesan Cheese (2 ounces)

Heat oven to 375 F. Spoon a thin layer of sauce into the bottom of a 9 x 13 baking dish.

On top of the sauce, layer a third of the ravioli, half the spinach, half the mozzarella, and a third of the sauce; repeat. Top with the remaining third of the ravioli and sauce. Sprinkle with the Parmesan Cheese.

Cover with foil and bake for 30 minutes. Uncover and bake until bubbling, 5 to 10 minutes (it was about 15 minutes for us.)

This is a perfect dish for a last minute meal, or for kids to make to start practicing for their college life.

Herb Rubbed Sirloin Tip Roast-Patchwork Patricia

Her Rubbed Sirloin Tip Roast

1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon ground cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons olive oil
1 3 pound sirloin tip roast

Directions:

In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.

Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Tomato Soup-Patchwork Rebecca

Tomato Soup

Using homegrown tomatoes for this is a must!

2 1/2 cups stewed tomatoes
2 tablespoons flour
1 tablespoons sugar
1 teaspoon salt
1 thin slice onion
2 tablespoons butter (optional)
garlic (according to flavor--for more garlic add 1 clove, for less garlic add a dash)
1 cup milk, heated (fat-free for a thinner soup, whole for a creamier soup)

Put all ingredients together in a blender except for the milk. Blend on low until all is well blended. Turn to higher speed and add the warmed milk through the lids pouring hold. Blend for a few more seconds. Heat either in a pan on the stove top on med-low, stirring constantly, or put in individual mugs and microwave. This is great with grilled cheese sandwiches, or avocado/mushroom/fresh sandwiches on multi-gran bread!