1 lb hamburger
1 medium onion (cut up)
3 large cans tomatoes
3 regular-sized cans kidney beans
3 packages store-bought chili seasoning
Brown 1 lb hamburger with 1 medium cut-up onion. Drain fat. Add tomatoes, kidney beand, and chili seasoning. Let simmer.
2 tbsp margarine
1 1/2 cups sugar
1/3 cup flour
1 cup milk
6 eggs beaten
1 can cream style corn
2 cans regular corn (3 of regular corn OK if all you have)
pinch salt
Melt butter in casserole dish. Mix all other ingredients & pour in. Microwave 5 min then stir. Microwave & stir in 1 min increments til firm.
Kellie said that in her family, this is considered a vegetable.
3 c. plain flour
2 c. sugar
1 tsp. soda (baking soda, not vanilla coke)
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 c. vegetable oil
3 eggs
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple
2 c. chopped bananas
1 c. chopped nuts
Sift dry ingredients together into big bowl. Add all other ingredients and stir until mixed. Do not beat. Pour into greased and floured 10 inch tube pan. Bake at 350 for 1 1/4 hours. Turn out and cool.
Ice with Cream Cheese Frosting or can use plain.
1 can cherry pie filling
1 lg can crushed pineapple (drain)
1 yellow cake mix
2 sticks melted margarine
Spread filling in bottom foil pan.
Spread over pie filling.
Spread cake mix over.
Pour melted butter over.
Bake 350 for 35-40 minutes.
1 Lb Ground Beef (no leaner than 85/15)
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)
1-2 cloves fresh garlic (crushed)
1 8 oz pkg whole mushrooms
1 Onion
1 Tbsp butter
Swiss cheese
Hamburger buns or Kaiser rolls
Mix ground beef, salt, pepper & garlic powder.
Form into 3-4 patties
Slice mushrooms and onions to desired size and sautee with butter and fresh garlic until onions are tender. Set aside.
Grill burgers over medium heat until desired “doneness”. Remove from direct heat and top with mushroom/onion mixture and a slice of swiss cheese. Close the grill lid until cheese starts to melt. Remove from grill and place on a bun. Top with any other desired toppings and ENJOY!
-Bill Rosenberger
2 small boxes vanilla pudding (instant – make per directions)
1 small container cool whip
1 container milk chocolate icing
1 box graham crackers
Layer graham crackers into bottom of foil pan. Top with 1/2 pudding mixture. Cover with layer of graham crackers. Top with rest of pudding. Layer of graham crackers. Melt container of milk chocolate icing in microwave 1 – 2 min X 2, then pour over & refrigerate.
6 eggs beaten
2 cups sugar
2 cups dark Karo syrup
1/2 tsp salt
2 tsp vanilla
1/2 cup melted butter
2 cups pecans
2 deep dish pie crusts
Mix – bake at 400 10-15 min, then 350 until done. ?45min?
1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
2 qts water
32oz chicken broth
1 cup heavy cream
1 lb sliced Russet potatoes
1/4 of a bunch of kale
Sautee Italian sausage and crushed red pepper in pot
Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic for 15 min or until the onions are soft.
Mix together the chicken broth and water, then add it to the onions, bacon and garlic.
Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving.
1 cup grapenuts
2 8oz packages cream cheese (softened) (1/3 fat works)
1/2 cup splenda
1/2 tsp vanilla
2 eggs
3 tbsp strawberry polaner allfruit
Pour 1 cup grapenuts into larger measuring cup.
Fill with water to 1 1/2 cup line.
Let sit til mushy.
Pour into pie plate & press into place.
Mix cream cheese, splenda & vanilla.
Add eggs, mix.
Pour 3/4 mixture into grapenut crust.
Mix 3 tbsp Allfruit into rest of cream cheese mixture.
Pour on top of other cream cheese mixture.
Bake 350 until center is almost set.
Refridgerate at least 3 hours.
1650 calories in whole cheese cake.
1 can evaporated milk
4 1/2 cups sugar
Bring to a rolling boil exactly 8 minutes.
Pour over other ingredients in bowl, which are:
30 oz white chocolate chips
2 sticks margarine
4 tbsp vanilla
6 tbsp instant coffee in milk & sugar
In a large bowl, stir till smooth, pour into a pan greased with margarine.
3 c. flour
3 c. sugar
5 eggs
1/2 lb. butter or margarine
1/2 c. Crisco
2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. milk
1 tsp. vanilla
1 tsp. almond extract
1 tsp. coconut flavoring
1 tsp. lemon extract
1 tsp. rum flavoring
Cream butter and Crisco together, then add sugar and eggs and cream all together.
Mix baking powder and salt into flour.
Add flour mixture alternately with milk into creamed mixture, then add all flavorings.
Bake in well greased and floured 10-inch tube pan for 1 hour at 350.
1 3/4 cups (210 g) powdered sugar
1/4 cup (32 g) unsweetened cocoa powder
1/2 cup (115 g) unsalted butter (room temp)
2 tbsp (30 ml) half n half (may substitute milk – not as creamy)
1 tsp vanilla
Beat butter til creamy. Combine powdered sugar & cocoa powder in a separate bowl, gradually add to butter alternating with the half n half and vanilla. Beat on high approx 2 min after all ingredients added.
1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped parsley
2 (8 oz) cans sliced mushrooms, drained
12 cups day old bread cubes, dried overnight
1 tsp poultry seasoning
1 1/2 tsp dried sage leaves
1 tsp dried thyme leaves
1/4 tsp pepper
1 tsp salt
1/4 tsp garlic powder
3 1/2 cups chicken or turkey broth
2 eggs, beaten
To dry bread, let it stand uncovered overnight on a wire rack, or bake in a 200 degree oven for about 20 – 30 min until firm. In a heavy skillet, melt butter over low heat. Add onion, celery, parsley, and mushrooms and cook and stir for 2-3 minutes. Meanwhile, place bread cubes in a large bowl. Pour this mixture over bread cubes, then add all seasonings and toss well. Pour in enough brother to moisten, about 1/3 cup at a time, tossing with for. Don’t make the dressing too wet! Add eggs and mix well. Spoon lightly into 5-6 quart slow cooker. Cover and cook on low for 6-8 hours, sprinkling with some more chicken stock once or twice during the cooking time. Serves 12.
1/2 cup butter
1 tsp coarse black pepper
1/2 cup all-purpose flour
4 cups pan drippings OR 4 cups chicken stock
If using drippings from a chicken or turkey: pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.
If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock.
In a large saucepan, melt 1/2 cup butter over medium-low heat. Sprinkle in 1 tsp coarse black pepper. Slowly add in 1/2 cup all-purpose flour, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter. Slow begin to pour in drippings and/or chicken broth into the pan, constantly whisking. Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.
2 cups pancake mix
1 1/4 cups water
1/4 cup oil
1 egg
Pam surface
1/4 cup per section
time – 2:30
1 1/2 bags vanilla wafers
6 to 8 bananas, sliced
2 cups milk
1 (5-oz) box instant French vanilla pudding
1 (8-oz) package cream cheese, softened
1 (14-oz) can sweetened condensed milk
1 (12-0z) container frozen whipped topping – thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 x 9 x 2 inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, blend the milk and pudding mix. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
1 graham cracker pie crust
2 8oz packages cream cheese (softened)
1/2 cup sugar
1 tbsp lemon juice
1/2 tsp vanilla
2 eggs
1 cup sour cream
1 tsp vanilla
2 tbsp sugar
Combine cream cheese, sugar, lemon juice, & vanilla, mixing at medium speed with electric mixer until well blended.
Add eggs one at a time, mixing well after each addition.
Pour into crust.
Bake at 300 for 45 minutes.
Combine sour cream, sugar (2 Tbsp) & vanilla.
Carefully spread over cheesecake.
Bake 10 more minutes.
Top with whatever you like or serve plain.
1 pound large uncooked shrimp peeled and deveined
2 packs spicy kielbalsa sausage
4 medium sized zucchini sliced
4 medium sized yellow squash sliced
1 bunch asparagus sliced into thirds (remove rubberband before cooking)
4 red bell pepper chopped into chunks
Salt and Pepper
3 Tablespoons olive oil
3 Tablespoons Cajun Seasoning
Cut up all the vegatables. Brown the sausage. In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
Place in aluminum foil pan. Bake at 450 for approximately 45 minutes.
4 cans buttermilk biscuits
2 Tbsp cinnamon
1 cup sugar
1 stick margarine
1 cup brown sugar
Preheat oven 350.
Grease tube pan.
Cut each biscuit into 4 pieces.
Mix cinnamon & sugar together.
Coat pieces in mixture.
Layer biscuit pieces in pan.
On stovetop, heat margarine & brown sugar until boiling for 1 minute.
Drizzle over biscuits.
Bake 35 minutes.
Cool 10 minutes.
Turn onto serving plate.
1 large onion – diced
4 large cloves of garlic – crushed
1 can of Chipotle peppers in adobe sauce
2 qts. chicken broth
2 large cans diced tomatoes
3 cans black beans
2 cups of cooked chicken
1 tbsp chili powder
Saute onions and garlic until soft. Add chipotle peppers in adobe sauce. Add chicken broth, tomatoes, black beans, chili powder. Bring to a boil. Simmer. Add cooked shredded chicken. Serve with tortilla chips.
(need to double)
1/2 cup butter or margarine softened
1/2 cup shortening
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups regular oats uncooked
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
12 oz pack choc chips
Cream butter & shortening.
Gradually add sugars at med speed until light & fluffy.
Add eggs & vanilla.
Beat well.
Combine oats, flour, baking soda & salt; then add to creamed mixture, mix well.
Stir in chocolate chips.
Drop heaping spoonfuls onto ungreased cookie sheet.
Bake 350 for 12 – 14 min
3 chicken breast
1 packet of taco seasoning
Place in crock pot with amount of water the seasoning calls for and cook on low for 8 hours or high for 4 hours.
Once chicken is done, shred with a fork.
1 8oz cream cheese
1 cup of salsa
Mix together (you can microwave to warm a little to help mix, you don’t want it runny.)
Then combine shredded chicken and cream cheese mixture.
Line your soft tortillas and roll up and place in baking dish.
Melt the Kroger brand queso blanca with jalepenos and pour over rolled burritos.
Bake on 350 for about 20-25 minutes.
8 oz pkg cream cheese, softened
1/2 cup ranch salad dressing
1/2 cup hot sauce
1/2 cup shredded mozzarella
25 oz chicken breast (drained)
Heat oven to 350. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, hot sauce, and cheese. Stir in chicken. Bake 20 min or until mixture is heated through, stir. Garnish as desired. Serve with crackers or vegetables.
Alternatives:
Microwave uncovered on high 5 min until hot, stirring halfway through cooking.
Slow cooker – combine ingredients, place mixture into small slow cooker. Cover pot. Heat on high setting for 1 1/2 hours until hot and bubbly or on low setting for 2 1/2 to 3 hours. Stir.
(1) 15oz can pumpkin
1 1/2 cups sugar
1 tsp cinamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp ginger
dash salt
1 tsp flour
5 eggs
2 1/2 cups milk
2 deep dish pie shells
Beat eggs, add flour & pumpkin, add sugar & spices & mix, add milk & mix. Pour into 2 deep dish pie plates
Bake at 400 for 12 min, then bake at 350 for 45 min until only slightly wiggly.
1 box brown sugar
8oz condensed milk
1/8 tsp salt
1 stick margarine
vanilla optional
Microwave high 7 min or 10 min medium.
check often.
1/2 stick butter – not margarine
1/2 cup honey
2 eggs
1 cup whole wheat flour
1 cup oatmeal
1/2 tsp salt
1 tsp baking soda
2-3 bananas (ripe)
pecans (optional)
Mix all ingredients. Make 350 for 35-40 min.
1 oz = 190 cals.
(double)
Bottom
1 yellow cake mix
1 egg
1 stick margarine – melted
Top
1 box powdered sugar
1 oz cream cheese
2 eggs
Bake 325 for 50 minutes
1 can evaporated milk
4 1/2 cups sugar
Start Boil time 8 minutes.
Pour over other ingredients in bowl, which are:
30 oz chips
2 sticks margarine
4 tbsp vanilla
3/4 c. chopped onions
1 T. butter
6 c. chicken stock
8 oz. pkg. fine egg noodles
2 10-oz. pkg. frozen chopped broccoli
1/4 t. garlic powder
6 c. 2% or whole milk
2 t. coarse ground pepper
2 pkg. 8 oz. grated Velveeta cheese
You may use canned low sodium chicken broth if you like. It can also be frozen. One of the best broccoli soups around!
Saute the onions in butter. Add chicken stock and noodles. Bring to a boil; boil 3 minutes. Add frozen broccoli and garlic powder; bring to a boil breaking the broccoli with a fork until separated. Boil 3 minutes. Add milk, pepper and cheese. Cook until cheese melts on low heat making sure the soup does not boil. Stir so cheese doesn’t stick on bottom. Allow soup to sit for an hour before eating (or 30 minutes if you can’t wait!)
1 1/2 sticks unsalted butter (room temp)
2 cups (400 grams) brown sugar
2 large eggs & 2 egg yolks (room temp)
2 tsp vanilla
4 cups (500 grams) all purpose flour
4 tsp cornstarch
2 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips (450 grams)
Preheat oven to 350. Use 14 in. round cake pan, line with parchment paper. Beat butter approx 1 minute till creamy. Add brown sugar. Again, beat till creamy approx 1 minute. Mix in eggs, extra yolks & vanilla.
In separate bowl, combine flour, cornstarch, baking soda & and salt. Slowly add to wet ingredients.
Add chocolate chips mix till disbursed (approx 5 seconds)
Press dough evenly into pan. Bake 20 min.
Use Homemade Chocolate Frosting to decorate
1/2 cup quick oats
1/4 cup whole wheat flour
1 Tbsp baking powder
1/2 cup skim milk
3 Tbsp apple butter
2 egg whites
Mix milk, apple butter & egg whites.
Add oats, flour & baking powder.
Mix & Cook.
Filling:
6 oz reduced-fat cream cheese
1/4 cup Splenda
1 tbsp whole wheat flour
2 egg whites
Batter:
1 cup cooked or canned pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 2/3 cups whole wheat flour
1 1/4 cups Splenda
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
For filling, combine the cream cheese, Splenda, flour and egg whites in a bowl – set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, Splenda, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Divide half of the batter between two 8 x 4 x 2 in. loaf pans coated with Pam. Spread each with filling – top with remaining batter. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
1 loaf challah bread, torn into strips or cubed (older bread works better in this recipe).
1 3/4 cups half and half
1 cup pecans, roughly chopped
4 eggs
3 tbsp brown sugar
2 tbsp unsalted butter
1 tbsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
caramel sauce (store bought or homemade)
Combine butter and brown sugar in food processor and pulse together until mixture is the consistency of small pebbles. Tos chopped pecans in sugar butter and set aside. In a large bowl, whisk half-and-half and eggs together until combined, then stir in vanilla extract, cinnamon, nutmeg and sea salt. Submerge bread strips in liquid and carefully stir so everything is coated completely.
Note: if preparing ahead of time, cover and refrigerate for at least 4 hours, or overnight.
Grease slow cooker with butter or Pam and transfer bread (which should have absorbed all liquid) into slow cooker insert. Sprinkle your butter and sugar coated pecans over the top of the bread mixture and cook on low for 3 hours (or on high for 1 1/2), stirring occasionally, or until mixture is bubbly and bread is cooked through and golden brown. Transfer to plated, drizzle with caramel sauce, and serve hot.
3-4 lbs chicken
1/2 cup flour
1/2 tsp salt
1/3 cup water
1/3 cup lemon juice
2 tsp corn starch
4 tsp chinese chili sauce
2 tsp soy sauce
1 1/2 tsp minced fresh ginger
3 tbs honey
onions
Cut chicken into bite-sized pieces.
Combine flour & salt; and coat chicken.
Cook in oil then drain.
Combine items 4 – 8 and mix.
Stir-fry ginger and onions.
Add honey.
Cook & stir x1 minute.
Stir in corn starch mixture, stir until boiling.
Add chicken and stir.
2 cans of black beans
2 cans of kidney beans
2 cans of whole kernal corn
2 cans of diced tomatoes
2 cans of tomato sauce
1 pk taco seasoning
chili powder to taste
2 large chicken breasts
Crockpot for 4 – 6 hours on low & high if chicken breasts are frozen. Shred the chicken & let sit on warm for hal hour. Top with cheese & sour cream.
1 bag of hashbrowns
12 eggs
1 roll of sausage
1 bag of cheese (shredded)
1 cup milk
salt & pepper to taste
optional – 1/2 cup sun dried tomatoes
Mix eggs, milk, salt & pepper.
Brown sausage
Mix sausage, hashbrown, & cheese. Pour eggs, etc over.
Turn on 6-8 hours on low.
2 tsp poultry seasoning
2 cups flour
1 tsp salt
2 tsp baking powder
1/3 cup shortening
1/2 cup milk
Mix flour, baking powder, poultry seasoning, & salt. Cut in shortening. Add milk until it forms a stiff dough. Roll out and cut. Add to boiling chicken broth until cooked.
2 Family size (1 1/2) cookie dough
2 cream cheese (8oz)
1 cup sugar
2 eggs
Press one tube cookie dough into bottom of pan.
Mix cream cheese, sugar & eggs and pour over cookie dough.
Crumble 1/2 of other roll over cream cheese mixture.
Bake 350 for 35-40 minutes.
2 tall cans sweet potatoes (drain & mash)
2 1/2 cups sugar
2 sticks melted butter
5 eggs (beaten)
1 tsp vanilla
1 cup evaporated milk
Mix all & bake at 350
(45 min if fresh / 1 1/2 hour if cold)
Brown Sugar Topping:
2 cups firmly packed brown sugar
2 cups chopped pecans
1/2 cup flour
Mix together then melt 1 stick of butter & mix again
Put on sweet potato casserole for last 20-30 min of baking.
