I started this blog...

as a way of compiling all my families favorite recipes all together in one place.
My daughter asked me if I would write down a certain something I make so
she has it when she grows up and has a family. I thought that was a good idea,
so I decided to combine all our favorites and make one big book. It will be a
work in progress and a way for me to ORGANIZE all the recipes stashed in
the cupboard. And I've realized, I like taking pictures of food!

Saturday, March 17, 2018

Easy Chili

1 1/2 lbs. ground beef
1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
2 cans red kidney beans, rinsed and drained
2 cans diced tomatoes
2-3 T. chili powder
1 t. salt
1 t. pepper
1 t. ground cumin

Cook ground beef until no longer pink. Add next three ingredients, and saute until onions are clear. Drain beef if needed. Place mixture and the rest of ingredients in a slow cooker. Cook at high 3-4 hours or at low 5-6 hours.

Friday, December 1, 2017

Crock Pot Beef Stew

2 lbs. beef stew meat, cut into 1 inch cubes
1/4 c. flour
1/2 t. salt
1/2 t. pepper
1 clove garlic, minced
1 t. paprika
1 t. Worcestershire sauce
1 small onion, chopped
1 1/2 c. beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Place meat in crock pot. Sprinkle with flour, salt, and pepper. Stir until meat is coated. Stir in the rest of the ingredients. Cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

I cooked it on high for 3 hours, then low for 3 hours, and it was melt in your mouth perfect.

Sunday, October 22, 2017

Easy Pumpkin Cake

15 oz. canned pumpkin
3 eggs
1/3 cup sugar
1/3 cup oil
1 pkg. yellow cake mix
1 1 /2 t. pumpkin spice

16 oz. cream cheese or vanilla frosting

Preheat oven to 350 degrees. In a large bowl, combine pumpkin, eggs, sugar, and oil; mix well. Add cake mix and spice. Poured into a greased and floured 15" by 10" jelly roll pan. Bake for 25-30 minutes. Cool completely before frosting.

Frost cake and store in refrigerator.

Tuesday, October 17, 2017

Chicken Pot Pie

Makes two pies.

2 cups diced potatoes
1 3/4 cup diced carrots
1 cup butter
1 cup flour
1 3/4 t. salt
3/4 t. pepper
3 cups chicken broth
1 cup frozen peas
2 pkgs. refrigerated pie crust

Preheat oven to 425 degrees. Place potatoes and carrots in a large saucepan, add water to cover. Bring to a boil. Reduce heat. Cook covered 8-10 minutes, drain.

In a large skillet, melt butter over medium heat. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly, until thickened. Stir in chicken, peas, and potato mixture. Remove from heat.

Place pie crusts in pie plates. Add filling. Place remaining pie crusts on top. Trim, seal, and flute edges. Cut slits in top.

Bake 35-40 minutes. Let sit 15 minutes before cutting.

Wednesday, September 16, 2015

Pumpkin Chocolate Chip Cookies

2 c. sugar                                 4 t. baking powder
2 c. pumpkin                            2 t. soda
1 c. oil                                      2 t. milk
2 eggs                                       2 t. vanilla
4 c. flour                                   2 c. chocolate chips
1 t. salt                                      1 c. nuts (optional)
2 t. cinnamon

Mix sugar, pumpkin, oil and eggs. Add the rest of the ingredients, except chocolate chips and nuts, and mix well. Stir in chips and nuts, if desired. Drop on lightly greased cookie sheet. Bake at 375 degrees for 10-12 minutes. Be careful not to overcook. Cookies will be soft and moist.

Wednesday, October 8, 2014

White Bread

Yummy homemade bread is the best! This is the recipe I use every time I bake bread and it turns out perfect every time. This is one recipe I don't mind delivering to others because I know it will taste oh so good. I've had nothing but compliments even from the best baker (my mom)! I can't keep it around, it's so yummy.

 1 T. dry yeast
2 1/2 c. warm water
5 1/2 c. all-purpose flour (+ another cup, cup and 1/2!)
2 t. salt
1 T. sugar
6 T. butter, melted

Sprinkle yeast over warm water. Stir to dissolve. Set aside. Place 5 1/2 cups of flour, salt, and sugar in a mixing bowl. Add to yeast mixture along with butter. Stir until the mixture forms a rough dough. Sprinkle 1/2 cup flour over dough and knead, adding more flour as needed (1/2 cup at a time) until dough is smooth and elastic, about 5 minutes. Cover. Let rise until doubled (about 1 hour). Punch down. Split dough in equal halves, and shape into two loaves. Place in greased 8 1/2 x 4 1/2 loaf pans. Cover. Let rise until doubled, about 1 hour. Bake at 400 degrees for 30 minutes. Unmold, brush tops with butter, and let cool before placing in bags. (Or slice, butter and eat warm... our favorite!)

Wednesday, October 1, 2014

Chicken Broccoli Casserole

Sometimes I just get really hungry for a casserole and this one hits the spot.

2 c. uncooked rice
1/2 c. onion
1/4 c. butter
2 c. broccoli, chopped
2 cans cream of chicken soup
1 soup can of milk
2 c. cubed chicken
2 c. shredded cheese

Cook rice according to directions on box.
Saute onion in butter.
Steam broccoli
Combine above ingredients, add soup, milk, chicken and cheese. Sprinkle with salt and pepper, if desired. Bake covered, at 350 degrees for 30 minutes.

Wednesday, September 24, 2014

Chicken Enchilada Soup

This is perfect for a chilly fall evening. The heat will warm you right up!

2 chicken breasts, cooked and shredded (I like to season it with seasoned salt and pepper).
23 oz. can cream of chicken soup
15 oz. can Ranch Style Beans (pinto beans)
4 oz. diced mild green chilies
4 cups chicken broth
2 (10 oz.) cans of Rotel diced tomatoes with cilantro and lime

Combine all ingredients in a crock pot or on the stove. Simmer on low, all day if needed.
Can be garnished with cheese, crushed tortilla chips, salsa, sour cream, or cilantro if desired.

Wednesday, September 17, 2014

Sweet Pork & Spanish Rice

The guys in the family especially love this. They think it's better than Costa Vida! When I can get Bryson to eat anything, than you know it has to be good.

2-3 lbs. Pork (roast, boneless ribs, or loin...)
1 c. brown sugar
1 (14 oz.) jar salsa (El Pinto brand) I use 1/2 mild salsa and 1/2 mild green chile sauce
1 can cola
Place all ingredients in the crock pot on low 7-9 hours.
An hour before serving, take the meat out and shred it with a fork, then put back into the crock pot to keep soaking up all that yumminess.

Sweet Pork Salad
Serve on flour tortilla with Spanish rice, black beans, lettuce, cilantro, cheese, guacamole and sour cream.

Sweet Pork Enchiladas
Mix together:
1 1/2 - 2 cups sweet pork
1 c. sour cream
1 c. cheese
Spoon a couple tablespoons meat mixture onto flour tortillas and roll.
Place seam down in greased 9x13 baking dish. Sprinkle with grated cheese.
Blend in blender:
1 can cream of chicken soup and 1 soup can of milk.
Pour evenly over tortillas.
Cover with foil. Bake at 350 degrees for 35 minutes. Serve with Spanish rice & Salad.

Spanish Rice
1 1/2 c. uncooked rice
1 14 oz. can diced tomatoes and 3/4 can water
1 t. chicken bouillon
1/2 packet taco seasoning

Place all ingredients in a pan, bring to boil, then cover, drop heat to low and cook for 20 minutes. Stir and serve.

Wednesday, September 10, 2014

Teriyaki Beef Noodle Bowl

My family loves this, even the pickiest of eaters!

8 oz. linguine, uncooked
3 c. broccoli
2 c. carrots, peeled, sliced
2 t. oil
1 lb. beef sirloin steak
1/2 c. Italian dressing
1/2 c. teriyaki sauce
1 t. ground ginger

Heat oil in large skillet. Add meat; cook until browned on all sides, stirring occasionally. Cut into strips and then stir in dressing, teriyaki sauce and ginger. Cook until sauce thickens, stirring occasionally.

Cook pasta according to package directions. Add veggies to the cooking water for the last 6 minutes of the pasta cooking time. Drain pasta mixture.

Toss pasta and meat mixture together. For a little crunch, add cashews.

Monday, July 28, 2014

Lemon Cookies

These cookies have a delightful taste of lemon in each bite! I made these for Sierra's bridal shower and they were a huge hit. I made two batches making close to 8 dozen cookies, with not a one leftover.

1 pkg. lemon cake mix
2 eggs
1/3 c. vegetable oil
1 t. lemon extract

Preheat oven to 375 degrees.
Blend all ingredients together until well blended. Roll into 1 inch balls. Then roll in confectioners sugar until covered. Place on an ungreased cookie sheet.
Bake for 9-10 minutes.

Wednesday, September 25, 2013

Peanut Butter Cookies

I love cookies! I'm a cookie addict!! These ones are delicious!!!

1 c. butter, softened
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
1 c. creamy peanut butter
2 1/2 c. flour
1 t. baking powder
1/2 t. salt
1 1/2 t. baking soda

Cream butter and sugar. Add eggs and mix well. Add peanut butter and cream together. Then mix in dry ingredients. Drop by rounded tablespoons onto cookie sheet. Flatten with fork in a criss cross pattern. Sprinkle with sugar. Bake at 375 degrees for 8-10 minutes.

Friday, September 13, 2013

Fresh Peach Pie

Bring 1 c. water to a boil.
3/4 c. cold water
1 c. sugar
2 T. cornstarch (or a little more... just enough to thicken it)
Dash of salt
Stir until thick. Then add:
1 sm. pkg. peach Jell-O. Cook and stir 1 minute longer. Stir in:
1/8 c. lemon juice.

Place sliced peaches in a deep & large, cooked pie shell. Pour Jell-O mixture on top. You might have a little left over depending on how many peaches you put in. I like more peaches, less sweet stuff. Refrigerate until set. Top with whipped cream and serve. Enjoy!!!

Sunday, August 25, 2013

Summer Squash Casserole

This is by far our favorite summer squash casserole. Bryson has always been a picky eater, and there's a lot of things he just refuses to try, but this is one casserole he loved as a little boy and still does. 
6 c. summer squash, sliced
1/4 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. carrots, shredded
2 (8 oz.) pkgs. Stuffing (unprepared)
1 c. butter (melted)

Boil onions and squash. Drain. Combine sour cream, soup, carrots and fold into squash. Melt butter and stir in dry stuffing mix. Line bottom of baking dish with 1/2 stuffing mix. Pour squash mixture on top, then top with remaining stuffing. Cover with foil. Bake at 350 degrees for 30 minutes.

Tuesday, June 25, 2013

Hawaiian Chicken

6 chicken breasts, cubed
garlic salt
season all
1 sm can pineapple tidbits with juice
1/2 c. brown sugar
1/3 c. soy sauce
3 t. cornstarch
brown rice

Cook chicken in little oil. Season with a little garlic salt and season all. In saucepan, combine pineapple, brown sugar, and soy sauce. Thicken with cornstarch. Pour over chicken. Serve over brown rice and top with cashews.

Tuesday, April 16, 2013

Spinach Fruit Smoothie

When I'm in need of a snack, I blend one of these up. So good, and healthy! My kiddos like them, too. They never get boring with all of the different varieties to smoothie up with all the combinations of fruit you can use. I love starting my day off with one of these and a slice of whole wheat toast.

1 part dairy; milk, almond milk, yogurt or you can use water or juice
1 part spinach
1 part fruit
You can add flax seeds, protein; whey or peanut butter. Lots of combinations and varieties!

This is how I make my favorite smoothie; I blend 1 cup milk and 1 cup spinach together first so there's no stringy pieces of spinach. Then add 1 scoop of strawberry flavored whey protein and 1 cup of fruit. I like to use frozen fruit so it's cold.

My favorite fruit combinations are strawberry, peach, pineapple, mango.

Blueberry, blackberry and raspberry.

Monday, April 15, 2013

Jell-O Pudding Whip

My cousins wife furnished something like this for a family party years ago and I really liked it. I never got the recipe, but when I tried this, it reminded me of that Jell-O dessert and I think it's the one!

1 sm. pkg. jell-o (any flavor)
1 sm. pkg. vanilla pudding, instant
1 (8 oz.) tub Cool Whip

Mix jell-o according to directions on box. Whisk in the pudding powder. Fold in Cool Whip. Blend well and refrigerate until serving.

Sunday, April 14, 2013

Orange Fluff

I love jell-o salads and this one is creamy, dreamy richness! It's like an orange dreamsicle in a bowl. Whether it's eaten as a side dish or dessert, it's truly delightful!

1 sm. pkg. cook n serve vanilla pudding
1 sm. pkg. orange jell-o
1 c. water
1 8 oz. tub Cool Whip
1 c. mini marshmallows
1 (8 oz.) can pineapple tidbits
1 (15 oz.) can mandarin oranges

In a medium sized saucepan, mix together pudding, jell-o, and water. Cook over medium heat until mixture comes to a boil. Remove from heat and pour into a large mixing bowl. Refrigerate for about an hour, until mixture thickens. Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
**Easy to double if serving a large group.

Friday, April 12, 2013

Quick Cinnamon Rolls

1/3 c. sugar
3 T. yeast
1/2 c. oil
1 1/4 c. warm water
2 eggs, beaten
1 1/2 t. salt
5 1/4 c. flour
1/4 c. butter, melted
1 1/2 T. cinnamon
1/2 c. sugar
1/2 c. chopped nuts (optional)
3/4 c. raisins (optional)

In large bowl, mix 1/3 c. sugar, yeast, oil and warm water until dissolved. Cover and let stand 15 minutes. (Yeast will grow rapidly.) Blend eggs into mixture. Add salt to sifted flour and then gradually add yeast mixture to make a soft dough. Knead for 5 minutes on lightly floured surface. Roll out into rectangular shape about 1/4" thick. Brush with melted butter. Combine cinnamon and sugar and sprinkle over dough. Add nuts and raisins if desired. Roll up dough and cut into 1" slices. Place on baking sheet. Let rise 10 minutes and bake at 425 degrees for 10 to 15 minutes.

Sugar Glaze:
2 c. powdered sugar
1/4 c. hot water
1 t. butter

Mix ingredients until well blended. Drizzle over warm rolls.
Love making them because they are fast... doesn't take all day and they are yummy!

Thursday, March 28, 2013

Chocolate Cadbury Mini Egg Cookies

Tis' the season for Cadbury Mini Eggs. I know lots of peeps go crazy over them. Me... not so much, unless, they're in a delicious cookie. What can I say, other than I'm a cookie addict! Love these. They're so festive for Easter. Everything in moderation... Mmmm... nah... not these cookies.

1/2 c. shortening
1/2 c. butter, softened
1 c. brown sugar
1 c. sugar
2 eggs
1 1/2 t. vanilla
1 t. baking powder
1 t. soda
1/2 t. salt
2 1/2 c. flour
6 T. cocoa powder
1 (10 oz.) bag Cadbury Mini Eggs

Set aside a bowl full of whole Cadbury eggs {I counted out about 30}, then crush the remaining eggs in the bag with a rolling pin.

Cream shortening, butter and sugar. Add vanilla and eggs. Mix well. Combine dry ingredients and add to mixture. Stir in the crushed Cadbury Mini Eggs. Drop by rounded teaspoonfuls onto cookie sheet. Bake at 350 degrees for 10-12 minutes. Push the remaining Cadbury Mini Eggs into the warm cookies {the ones that need more color on top}. Yield: about 4 dozen.