Waffles from Grandma D.

 

Pluckin' Bread

 

Monkey Bread by Resa Waller

 

Ham and Beans

Instead of using 1 pound of dry beans, I used 4 cans of navy bean (drained and rinsed) 

 

Brine for Turkey - from Lee Claussen

 1 gal apple cider / apple juice + 2 tbsp white vinegar

1/2 cup coriander seeds 

1/2 cup whole cloves 

1/2 cup peppercorns 

2-3 sticks cinnamon 

2 cups Kosher salt 

Cook together until boiled 

Let cook completely 

24-36 hours in ice bath turkey 

Sea Foam (Pear) Jello Salad

 

Sea Foam Salad (Pear) from the kitchen of Terrie Stephens

1 large pkg. lime Jello

1 quart pears

1 8 ounce pkg. cream cheese

1 pint whipping cream (whipped) – with 4 T. powder sugar added

 

Pour juice from pears into measuring cup and add enough water to make 2 cups total, and heat.

Dissolve lime Jello in heated juice.

Refrigerate until slightly set. (about _______ minutes)

Put pears in blender and blend.  Add softened cream cheese and blend again.

Whip the cream (with added 4 Tablespoons powdered sugar)

Add pear mixture to whipped cream and mix well.

Add Jello to pear mixture and mix well.

Pour into a 9 x 13 pan and refrigerate until set.

Optional -

Cut into pieces.  Put half of a maraschino cherry on top of each piece.

 

Playdough (from Cash's preschool)

3 cups flour

3/4 c. salt

3 Tbsp. ALUM

3 C. water

3 Tbsp. oil

Coloring

Mix water, salt and oil in large pot and bring to a boil.  Let cook for a few minutes.

Remove from heat and stir in coloring.

Add flour and Alum

Slowly stir until a ball forms, and pulls away from the side of the pan.

Knead a few minutes, when cooler. 

Waffles

 

Rice Pudding (two different ways)

On the stove top in a pan 

1/2 c. rice 

3 c. milk 

1/2 c. raisins 

Cook in double boiler for 1 hour (stirring occasionally) 

Add 1/3 c. sugar 

Dash of salt 

2 eggs (beaten) 

Cook for 1 minute 

Add 1 T. butter and 1 tsp. vanilla 

(Mom's (Veloy Dickson) recipe) 

In a baking dish in the oven

3 cups cooked rice (cooked with 1/2 tsp. salt) 

4 cups milk 

3-4 eggs (according to the size of the eggs) 

1/2 tsp. lemon flavoring 

A sprinkle of nutmeg over the top of rice, after it is put in the pan to bake 

Bake in oven at 350 degrees, until the custard sets slightly - the custard will set further as it cools. (Sherilee Olson's grandma's recipe)

Zucchini Bread (Pioneer Woman)

 

YIELDS:8 - 10 servings

PREP TIME:0 hours 15 mins

TOTAL TIME:1 hour 15 mins

Ingredients

Butter or cooking spray, for greasing pan

1 3/4 c. all-purpose flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp.  salt

1 tsp. ground cinnamon

3/4 c. dark or semi-sweet chocolate chips, optional

2 large eggs

1/3 c. vegetable oil

1/2 c. light brown sugar, packed

2/3 c. granulated sugar

2 tsp. vanilla extract

1 1/2 c. shredded zucchini, packed

 

Directions

1.     Preheat the oven to 350˚. Butter or spray the inside of a 9-by-5-inch inch loaf pan.

2.    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips (if using).

3.    In another medium bowl, whisk together the eggs, oil, brown and granulated sugars, and vanilla. Stir in the zucchini. Add the wet ingredients into the dry ingredients and mix just until combined. 

4.    Transfer the mixture to the prepared loaf pan. Sprinkle the top all over with the coarse sugar. Bake 55-60 minutes, until slight crumbs remain on a toothpick when stuck into the middle of the loaf. Let cool for 10 minutes in the pan, then remove and let cool completely on a wire rack before slicing. Cover and store leftover the bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

You can substitute 3/4 cup of chopped, toasted walnuts for the chocolate chips and ½ cup whole wheat flour for some of the all-purpose flour. This version makes a fulfilling breakfast bread!

 

Oatmeal Cookies (soft)

 From the kitchen of Kimberly Harrison

1 1/4 c. flour

1 tsp baking soda

1 cup butter

1/4 c sugar

3/4 c brown sugar

2 eggs

1 pkg. vanilla instant pudding (3 1/2 oz) - if making a double batch, you can use the 5 oz big box of pudding.

3 1/2 c. quick oats

nuts & choc chips

Combine butter, sugars & pudding until creamy.  Beat in eggs.  

Mix flour & soda & slowly add to mixture.  Add oats.  Stir in nuts & chocolate chips.

Bake at 350 degrees for 10-12 minutes.  

Pizza/Spaghetti Sauce

 From the kitchen of Carol Tonks

5 gallon bucket of tomatoes (about 25-30 cups)

3 large onions

3 jalapeno peppers

2 green peppers

2 red peppers

2 (6 oz. cans) of olives, drained

8 (6 oz. cans) tomato paste

2 tablespoons garlic power

 2 1/2 cups brown sugar

1/2 cup salt

1 T Basil

2 T Oregano

2 T Italian Seasoning

1 T Parsley

1/2 tsp Pepper

1/2 c. veg oil

1 2/ c. olive oil

Peel tomatoes, puree in blender, pour into large kettle, bring to boil, add tomato paste.

Puree onions, peppers, olives and jalapenos and add to tomatoes

Simmer, cook down about 2-3inches.  Sauce will thicken, stir often to prevent burning.  

Simmer 5-6 hours

Canning/cold packing

Cook for 30 minutes (pints)

Cook for 35 minutes (quarts)

Yields about 19 pints

Susan's Homemade Pudding - courtesy of Milk Barn Creamery

5 T. Cornstarch
1 C. sugar
1/4 tsp. salt
2 1/2 c. milk
1 c. heavy whipping cream
3/4 c. Half & Half
3 egg yolks
1 tsp. vanilla
2 T. butter

Mix cornstarch, sugar, and salt in 3 quart pan.  Add milk, cream, and half and half.  Cook over medium heat, until smooth and thick, stirring constantly.  Pour a small amount of hot mixture into egg yolks, blend, then poor back into pan.  Cook another 2-3 minutes.  Remove from heat and stir in butter and vanilla.

Chicken Cordon Bleu Casserole

If you don't have an Insta Pot, then I made it this way: Cook rotini noodles in chicken brothe. However much water it takes to cook it, just put the powdered Chicken Broth granules in the water. I think it took about 6 cups to cook the 16oz of noodles. Then drain and add pre-cooked chicken and Ham cubes, stir together, then add melted cream/cheese mixture. I put 1 cup heavy cream to warm on stove, and broke up the pieces of gouda and swiss cheese into it. Stiring until melted, then poor over the noodles and meat. I squirted the spicy mustard over the top, and the seasonings, and stirred together. I mixed the breadcrumbs and melted butter together and put on top. This makes quite a big casserole. When you consider you've got quite a bit of noodles, a pound each of ham and chicken, AND a pound of cheese (combined).

Ginger Snaps

This one's a winner - from Wendy Waldron's Kitchen !!

Cucumber Salad

Love this !!

Butter and Jam Thumbprints

Butter and Jam Thumbprints • Level: Easy • Total: 1 hr 8 min • Prep: 20 min • Inactive: 30 min • Cook: 18 min • Yield: about 24 to 30 cookies •

 Ingredients 
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Directions 
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
2. Whisk the flour, baking powder and salt together in a bowl.
3. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
4. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
5. Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
6. Store cookies in a tightly sealed container for up to 5 days.

Pioneer Woman's Mashed Potatoes

Prep Time:

1 Hours

Difficulty:

Easy

Cook Time:

30 Minutes

Servings:

10 Servings

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Sugar Cookie Frosting

Chocolate Chip Cookies - two kinds !