Crisco Chocolate Chip Cookies-Tarissa GwilliamsMix:
3/4 c. Crisco shortening
1-1/4 c. Brown sugar
2 Tbs. Milk
1 Tbs. vanilla
Add:
1 egg
Mix together then add to above ingredients:
1-3/4 c. Flour
1 tsp. Salt
3/4 tsp. Baking soda
Add:
Chocolate chips
*Bake at 375 degrees for 8-10 minutes. Cool 2 minutes on cookie sheet then put on foil.
Banana Bread-Tarissa Gwilliams1/2 c. Sugar
1/2 c. Crisco shortening
1/4 c. Milk
1 tsp. White vinegar
4-5 bananas
2 eggs
2 or 2-1/4 c. Flour
1-1/2 tsp. Soda
1 tsp. Salt
*Mix together and bake at 350 degrees for 1 hour and 15 minutes.
Apple Dapple Cake- Alisha Pierce2 c. Sugar
1/2 c. Vegetable oil
3 eggs
3 c. Flour
1 tsp. Baking soda
1 tsp. Salt
3 c. Tart apples, diced (I use granny smith apples)
1-2 cups pecans or walnuts, chopped
2 tsp. Vanilla
*Combine sugar, oil, eggs and vanilla. Combine dry ingredients and add to wet. Add apples and pecans (batter will be thick and lumpy). Pour into greased 9x13 pan and bake at 325 degrees for 1 hour. Top with glaze recipe.
Glaze:
1 c. Brown sugar
2 cubes butter
1/2 c. Heavy cream
*Combine and boil for 3 minutes. Pour over individual slices of cake. Great with icecream!
Chocolate Chunk M&M Cookies- MaryJean Cory2 cups plus 2 Tbs. Flour
1/2 tsp. Baking soda
1/2 tsp. Salt
12 Tbs. butter
1 cup brown sugar
1/2 c. Sugar
1 egg plus 1 egg yolk
2 tsp. Vanilla
M&M's
Hershey bar cut up
*Bake 325 degrees for 16 minutes. Rotate position of pan half way through baking.
Cheese Cake Tarts- Cherie Nelson12-24 vanilla wafers
3/4 c. Sugar
1 tsp. Vanilla
1 (8 oz.) Cream cheese, softened
2 eggs
Raspberry or blueberry pie filling
*Place cookies (flat side down) in cup cake papers. Beat cream and sugar until smooth. Add eggs and vanilla. Beat well. Divide filling in muffin cups. Cook at 375 degrees for about 20 minutes. Serve with pie filling on top.
Cheries Mom's Yummy Punch- Cherie Nelson1 can Orange Juice concentrate
1 can lemonade concentrate
1-1/2 c. Sugar
10 c. Water
1 tsp. Vanilla
1 tsp. Almond extract
1 liter of 7-up/Sprite
*Mix together. Warning: This goes fast!
Refrigerator Bran Muffins- Jenny Lyman1 c. Shortening
4 eggs
2 c. Sugar
1 tsp. Salt
1 quart Buttermilk
2 c. Boiling water
5 c. Unsifted flour
4 c. Bran cereal (All bran)
2 c. Bran flakes creal
5 tsp. Baking soda
*Add soda to boiling water; cool. Cream together sugar and shortening. Add beaten eggs. Mix in a large tupperware. Stir in buttermilk, water, bran and flour. Bake at 400 degrees for 20 minutes. Store in fridge for up to six weeks with a tight lid.
Cheesy Broccoli Rice Casserole- Cherie Nelson12-16 oz. Broccoli, cooked
4 oz. Mushrooms
1/2 c. Chopped onion
1/3 c. Butter or margarine
1 can cream of chicken soup
2 Tbs. Milk
6 oz. Velveeta cheese
2 c. Cooked rice
1 c. Diced chicken
Bread crumbs or stuffing mix
*Saute onions and mushrooms in butter. Add soup, cheese, milk and chicken. Stir and heat until cheese melts. Pour over cooked rice and broccoli. Stir lightly. Cover with bread crumbs or stuffing mix. Bake for 30-35 minutes at 350 degrees. Makes 6-8 servings.
Barbeque Beef- Cherie Nelson3-4 lb. Boneless chuck roast
1 c. Catsup
1/3 c. Brown sugar
1 tsp. Celery salt
1/2 tsp. Garlic salt
1-1/2 c. Water
1 medium onion, chopped
1 tsp. Tabasco
1 tsp. Chili powder
*Mix together and pour over roast. Cover and bake at 250 degrees for 6-7 hrs. (Also works great in crockpot.)Shred with fork. Great on hoagie buns and use the juices for french dip sandwiches.
Pork Tacos- MaryJean Cory3 lb. Pork roast, fat removed as much as possible. (If using more than 3 lb. roast, double the remaining ingredients)
1 onion, chopped
3 cloves garlic, crushed
1 (10 oz.) can green enchilada sauce
1 (4 oz) can diced green chilies
1 (14 oz) can diced tomatoes with chilies
2 chicken bouillon cubes
1/2 tsp. Cumin
1/2 tsp. Oregano
1/4 tsp. Pepper
*In a large heavy pot, over medium heat, brown meat. Add onions and garlic and saute for a few minutes. Place in crockpot. Stir in the rest of the ingredients and cook on low for 6-7 hours. One hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, turned off, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. Mix thickened sauce into the shredded meat and serve in warm tortillas. ( I use the ones you cook yourself.) Topping of your choice: Cheese (monterey jack, or monterey pepperjack works well), cilantro, diced tomatoes, lettuce, sour cream, guacamole or avocado, olives and salsa.
Black Bean Enchilada Casserole- MaryJean Cory1 lb. lean ground beef
1 pkg. taco seasoning
2/3 c. water
1 Tbs. oil
1/2 c. chopped onion
2 cloves garlic, minced
1 (15 oz) can black beans, drained
1 (10 oz) can enchilada sauce
1 (4 oz) can chopped green chilies
1/3 c. sour cream
7-8 flour tortillas (soft taco and fajita size)
1 c. shredded cheddar cheese
1 c. salsa
*Heat oven to 400 degrees. Brown beef in large skillet. Add taco seasoning and water. Mix well. Cook 2-4 minutes or until mixture is thickened, stirring occasionally. Meanwhile; heat oil in medium saucepan over medium heat until hot. Add onion and garlic. Cook and stir 3-4 minutes or until tender. Add beans, enchilada sauce and green chilies; mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream. Spoon ground beef mixture down center of each tortilla. Roll up; place seam side down into an ungreased 12x8 baking dish. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheese. Bake for 12 minutes or until cheese is melted. Spoon salsa down center of casserole.
Sweet and Sour Chicken- Cansas Christiansen
2 lbs. boneless, skinless chicken breasts; cut into bite size pieces
2 beaten eggs
cornstarch
*Dip chicken into eggs and roll in cornstarch. Pan fry.
1/2 c. white vinegar
4 Tbs. ketchup
1 Tbs. soy sauce
1 c. sugar
1/4 c. pineapple juice
1 tsp. salt
* Mix together and bring to a boil. Pour over chicken and bake for 1 hour at 350 degrees.
Pasta Salad Favorite- Cansas Christiansen
1 3/4 c. macaroni pasta, uncooked
1/2 c. Mayo
1/2 c. sour cream
2 Tbs. cider vinegar
1 1/2 Tbs. dijon mustard
1 tsp. sugar
1/2 tsp. black pepper
1/4 tsp. dill weed
1/4 tsp. salt
2 c. cooked ham, cubed
1 c. peas (don't use canned)
1 c. cherry tomatoes quartered
*Cook pasta until al dente. Drain and rinse in cold water. Mix all other ingredients together and pour over pasta. Mix, cover and chill overnight or for at least 4-6 hours.
Parmesan Artichoke Dip- Cansas Christiansen
1 (8 oz.) package cream cheese
1 c. mayo
1 jar artichokes (quartered)
1 (8 oz) package parmesan cheese
*Combine all and bake at 350 degrees for 30 minutes or until bubbly. (8X8 pan recommended) Serve warm with tortilla chips.
Potato Bacon Chowder- Rutie Hamilton
8 strips bacon, chopped
1 c. onions, chopped
1/2 tsp. salt
2 c. cubed potatoes
1 3/4 c. milk
1 can cream of chicken soup
1 c. sour cream
2 Tbs. parsley
garlic salt to taste
* Cook bacon, then add onions. Saute for 3 mins. Boil potatoes on the side. When cooked to desired softness, add soup, sour cream, milk, parsley, bacon and salt. Bring to serving temperature. Don't boil.
Honey Lime Enchiladas- Alisha Pierce
1 lb. cooked chicken, diced or shredded (Rotisserie chicken works really good)
3/4 c. honey
juice of 2 limes
1 Tbs. chili powder
1/2 tsp. garlic powder or 2 cloves garlic, minced
1 tsp. cumin
*Put in large ziploc bag and marinate about 5-8 hrs. Put in flour tortillas with cheese (kind of ring out chicken as you put it in the tortillas, I use monterey jack cheese). Roll up. Mix remaining juice leftover in bag and mix with 1 can green enchilada sauce. Pour a little sauce on bottom of baking dish, put tortillas on top, then cover with remaining sauce. Put more cheese on top. Bake at 350 degrees for 30 mins.
Swedish Meatballs- Alisha Pierce
1 lb ground pork
1 lb. ground beef
1 /4 c. minced onion, sauted
3/4 c. milk
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
2 tbs. butter
2 tbs. flour
1 1/2 c. soft bread crumbs (about 3 slices of bread; blend in blender to make crumbs
2 eggs
3 tbs. flour
1 can beef broth
1-1 1/2 c. heavy cream or half and half
roasted potatoes, egg noodles, or rice
*Combine bread crumbs and milk. Soak about 5 minutes. Combine meat, salt, pepper, nutmeg, eggs, onions, and soaked bread in a large bowl. Mix together really well. Form into 1 inch balls (about the size of a ping pong ball). Brown in butter (don't burn). Remove and set aside; save 2 tbs. drippings. Stir flour into drippings and cook until bubbly. Add broth and cream. Thicken then add meatballs back into pan. Cook about 7 minutes more. Serve over potatoes, rice or noodles. (This makes a lot of meatballs. You can use half of this recipe and make a meatloaf out of it.)
Manicotti- Alisha Pierce
3/4 c. parmesan cheese
2 c. ricotta cheese
2 eggs
1 1/2 c. mozzarella cheese
1 tbs. parsley
1 package manicotti noodles
2 jars marinara sauce
*Mix all ingredients except for marinara sauce and noodles. Set aside. Boil noodles for 7 minutes. (Don't over cook). Drain and cool on a sheet of tin foil. Stuff noodles with cheese mixture. Pour a little sauce in bottom of casserole dish. Put noodles on top and cover with remaining sauce. Cover with more cheese. Bake at 350 degrees for 40-50 minutes.
Uncle Steve's Chicken- Alisha Pierce
3/4 c. soy sauce
3/4 c. olive or canola oil
1/4 c. dijon mustard
1 tbs. garlic, minced
1 Tbsp. parsley
1 tsp. sage
1 tsp. rosemary
1 tsp. thyme
Chicken breasts or tenderloins (this recipe marinates up to 8 breasts)
*Marinate chicken for 6-24 hrs. Bake in casserole dish at 325 degrees. (about 45 mins. for tenderloins and about 1 hour or more for breasts)
Sausage Potato Soup- Alisha Pierce
2 cans chicken broth
1/2 lb. baby carrots, diced small
2 lrg. celery stalks, diced small
4 medium sized potatoes, diced small
3 green onions, diced
2 cloves garlic, minced
1/2 lb. jimmy dean sausage (I use hot)
1 can creamy style corn
1 pint heavy cream of half and half
salt and pepper to taste
*Boil carrots and celery in chicken broth for about 10 minutes, then add potatoes. Cook until tender. Meanwhile, brown sausage with onions and garlic. Drain grease. Add everything together and salt and pepper to taste. Heat through and serve. (you can thicken this with cornstarch or blend a can of creamy corn or regular corn in the blender.)
Creamy Chicken Noodle Soup- Ruthie Hamilton
6 tbsp. butter
2 c. onion
2 c. carrots
2 c. mushrooms
2 c. chicken
4 c. noodles
4 chicken bouillon cubes
2 cans cream of chicken soup
*Saute onion, carrots and mushrooms in butter in a soup pot until tender. Add chicken and noodles. Cover everything with with water then add bouillon cubes and soup. Bring to a boil and simmer until noodles are tender. Salt and pepper to taste.
Red and White Chili- Mindy Blake
6 c. cooked, cubed chicken
2 cans (15.5 oz.) navy beans, drained
1 can (2 c. ) chicken broth
1 onion, finely chopped
1 red bell pepper, finely chopped
1 jalepeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 tsp. cumin
1 tsp. oregano
1/4 tsp. salt
1/8 tsp. cayenne pepper
*Put in slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours until hot and sauce thickens slightly.
Taco Soup- Julie Bennion
1 lb. ground beef, browned and drained
2 (16 oz) cans kidney beans, drained
2 (16 oz) cans corn, drained
1 (28 oz) can stewed tomatoes
3 (8 oz) cans tomato sauce
1 onion, finely chopped
1 pkg. taco seasoning mix
*In a large soup pot, brown beef and drain. Add all other ingredients and water as desired to thin soup. Simmer 30 minutes and serve. Garnish with garnish ingredients:
tortilla chips
green onions
sour cream
shredded cheese
Black Bean Soup- Kristie Lewis
1 1/2 c. chopped onion
1 tbs. olive oil
1 c. red bell pepper, chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes with juices
1 can (4 oz) diced green chilies
1 1/2 tsp. cumin
1 can (14.5 oz) chicken broth
4 cans (15 oz) black beans, drained and rinsed
1/4 c. red wine vinegar
*Heat oil in a large, deep sauce pan. Saute onions, bell pepper and garlic until tender. Add remaining ingredients and simmer for 10 minutes. Serve with sour cream.
