Recipes
Share Your Favorite Recipes
Let’s face it…we don’t all love cooking and baking, but most of us do it anyway. Even if it is one of our favorite things to do, we tend to get stuck in a rut. So, it will be fun to share with each other and perhaps make cooking and baking more interesting and less time-consuming! If you have a recipe (or more than one!) to share, please email it to me at info@prairiedreamsdecor.com Only your first name will be used unless you instruct otherwise.
Baked Water Chestnuts
Undeniably, one of the best appetizers I’ve ever had. Easy to make and absolutely addictive! This recipe is from Twila out of A Bountiful Harvest cookbook.
- 2 cans of whole water chestnuts
- 1 pkg bacon
Wrap the water chestnuts in ½ piece of bacon and secure with a toothpick. Place in rows in a baking dish, which will also be used for serving.
- 2 C sugar
- 1 C white vinegar
- 1 C water
- 1 t pepper
- ½ t salt
- 3 T corn starch mixed with additional 4 T water
Boil the sugar, vinegar, 1 C water, salt and pepper for 5 minutes. Mix corn starch in 4 T water. Add this mixture to the sauce and boil until it becomes clear. Pour over the wrapped chestnuts and bake at 350⁰ for 40 minutes or until bacon is done. Serve warm.
Jezabel Sauce
I’m pretty sure this recipe is from Taste of Home. It made the rounds a few years ago and you could count on having this appetizer at just about any party. It’s so good!
- 1 8 oz pkg cream cheese
- 1/3 C apple jelly
- 1 T prepared Horseradish
- 1 ½ t ground mustard
- 1/3 C apricot spreadable fruit
- Crackers
In a small bowl, slowly heat the apple jelly until warm. Stir in the horseradish and mustard until well blended. Stir in the spreadable fruit. Pour over the brick of cream cheese and serve with crackers. Enjoy!
*Also very yummy as a spread on ham sandwiches!
*Leftover sauce can be stored in the refrigerator in a glass jar for up to 2 weeks.
Spinach Artichoke Dip Ring
1 can of refrigerated crescent rolls
Filling - stir together until evenly combined:
- 8 oz cream cheese at room temperature
- 1 14 oz can artichoke hearts, drained
- 1/4 C mayonnaise
- 1 C shredded parmesan cheese
- 1/4 C shredded mozzarella cheese
- 1 C chopped frozen spinach (thawed and drained very well – you may want to press the spinach in the colander to get all the moisture out.)
- 1 clove finely minced garlic
- 1/4 t cayenne pepper
- 1/4 t salt
- 1/4 t pepper
Topping:
- 1 whisked egg
- 1 t coarse salt
- Preheat oven to 350°.
Place parchment paper on a large sheet pan or pizza pan. To create a ring, invert a small bowl in the center of the pan. Use 1 can of refrigerated crescent rolls. Unroll the crescents and separate each one individually. Arrange each crescent triangle with the base against the bowl and the point facing towards the edges of the pan. After you have arranged them, press them together. For the inside of the circle, press the dough up ¼" - ½" up to form a small wall to prevent the dip from coming out. This is also why the spinach and artichokes should be drained very well. Remove the bowl from the center. Place the filling in and around the circle, bring the tips of the star up and over the filling and tuck it under the circle.
Brush the whisked egg over the crescent rolls and sprinkle coarse salt on top. Bake for 12 – 15 minutes or until the crescents are golden brown.
Submitted by Cindy
Million Dollar Dip
Cream together:
- 4 oz cream cheese, room temperature
- 1 1/2 C mayonnaise
Add:
- 1 1/4 cups shredded cheddar cheese
- 2-3 green onions, diced small
- 8 slices of crispy cooked bacon, crumbled
- 1/2 C slivered almonds
- 1/2 t garlic powder
- Salt and pepper to taste
Fold to combine and then all you need is the dippers, such as crackers, chips, or pita bread.
Submitted by Jeanette
Caramel Apple Dip
This recipe for Caramel Apple Dip is from The Russo Jr Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com.
Ingredients:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup apple butter
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla
- 1/2 cup peanuts, chopped
- 5 apples or pears, wedged
Directions:
Combine all ingredients except peanuts and apples in Small Batter Bowl; mix well. Chop peanuts using Food Chopper; add to Batter Bowl. Mix well; chill.
Wedge apples using Apple Wedger; arrange around dip and serve.
Number Of Servings:
16 servings (2 cups)
Preparation Time:
15 Minutes
Personal Notes:
I serve hot in my appetizer crock pot, can serve cold too. If you are unable to have nuts, like me, you can omit.
Contributed by Trish
Caramels
A few years ago, a fellow parishioner from my church brought me some of the caramels she made in the microwave. I loved them so much, I just had to have the recipe! Enjoy!
2 1/2 C brown sugar 1 C Karo syrup
1 C salted butter (melted) 1 Can sweetened condensed milk
1 t vanilla
Melt butter in glass bowl then stir in sugar, syrup and milk. Microwave for 4 minutes, then whisk thoroughly and microwave for another 4 minutes. Whisk again & microwave for a final 4 minutes. Whisk thoroughly, add vanilla and whisk again. Pour into greased jelly roll pan and let cook completely. Cut the caramels and wrap in waxed paper.
Submitted by Jeanette
Chocolate Striped Delight
This is kind of a combination of different recipes rolled into one. My middle son gave this dessert it’s name. I know what my family likes and they like the extra cream cheese and pudding! The only problem I have with this recipe is that everyone thinks I need to make it for all family gatherings. I really do know how to make other desserts, but they like this one the best!
Crust:
- 1 ¾ C flour
- ¾ C chopped pecans
- ¾ melted butter
Mix these three ingredients together and press into a 9” X 13” baking dish. This makes a thin crust – you can double if you like. Bake at 350⁰ for about 15 minutes until it begins to brown. Cool completely before proceeding.
Stripes:
- 2 – 8 oz pkgs softened cream cheese
- 1 lg and 1 sm pkg instant chocolate pudding
- 1 ½ C powdered sugar
- 3 C very cold milk
- 1 ½ C Cool Whip (+ remaining
- Pecans or chocolate chips or shaved chocolate
- Cool Whip in carton)
- (anything you like for garnishment)
Mix softened cream cheese with powdered sugar. Fold in Cool Whip. Spread over baked and cooled crust. Refrigerate while preparing the rest of the recipe. Mix chocolate pudding mix and cold milk until thick and spread over cream cheese layer. (It will be very thick.) Spread plain Cool Whip over the pudding layer and sprinkle garnishment on top, if desired. Refrigerate for at least an hour before serving.
Cinnamon Candy Popcorn
This is one of my favorites during the holiday season!
8 qts plain popped popcorn 1/4 t. cinnamon oil
1 C butter dash of red food color
1/2 C light corn syrup 1 – 9 oz pkg red-hot candies
Place popcorn in a large bowl and set aside. In a saucepan, combine butter, corn syrup, and candies. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stir occasionally. Pour over popcorn and mix. Turn onto a very large pan or wax paper to cool. Break apart, store in airtight containers or plastic bags.
Submitted by Laura
Cinnamon Sugar Pecans
1 lb of pecans
1 egg white
1 C granulated sugar
½ t salt
1 T ground cinnamon
2 t water
2 t vanilla extract
Preheat oven to 250⁰. Line a baking sheet with parchment paper or non-stick foil. Mix the sugar, cinnamon, and salt in a large Ziploc bag. Whisk the gg white, vanilla, and water with a fork in a large bowl until frothy. Add the pecans to the gg white mixture and stir until they are well coated. Pour the pecans into the Ziploc bag, seal, and shake until well coated with your cinnamon/sugar mixture. Spread them out on your prepared baking sheet into a single layer. Bake for 1 hour, stirring every 15 minutes. Try not to eat them all at one time!
Cinnadoodles
My daughter in law adapted a recipe she had for Snickerdoodles and this is her recipe. My granddaughter made a batch for the 4H fair and won a purple ribbon for them. So, I hope you like them!
1 C sugar 1/2 C butter, softened
2 t vanilla 1 egg
1 3/4 C all purpose flour 2 t baking powder
1/2 t salt 3 T cinnamon
Preheat oven to 375⁰. Mix sugar, butter, vanilla and egg in a large bowl with a spoon. Stir in flour, baking powder, salt, and cinnamon. Drop tablespoon size cookies about 2 inches apart on an ungreased cookie sheet. Bake 8 – 10 minutes or until very light brown. Remove from the cookie sheet to cool on a wire rack. Ice the cookies when they are completely cool.
Icing:
3 C powdered sugar 1/3 C butter, softened
2 – 3 T milk
Mix all ingredients until smooth and spreadable.
Submitted by Delena
Oatmeal Bars
Great for breakfast on the go or as a snack anytime!
- 1 C butter
- ½ C brown sugar
- ½ C brown sugar
- 1 t vanilla
- 3 C rolled oats
- ½ t cinnamon
- ¼ t Kosher salt
- 1 C dark chocolate chips
- ¾ C peanut butter
Line an 8 X 8 dish with parchment paper. In a saucepan, heat butter, brown sugar, and vanilla. Add oats, cinnamon, and salt. Cook 4-5 minutes, stirring constantly. Pour half of mixture into the dish, pressing it down. Heat the chips and peanut butter in the microwave, stirring occasionally, until melted. Spread on top of the oats in the dish. Spread the remaining oat mixture on top. This is the last layer.
Polar Bear Paws
- 11 oz soft caramel candies (I recommend Werther’s Soft Caramels.)
- 3 T heavy cream
- 1 T unsalted butter
- Melt in the microwave at 30 second intervals until melted
- Stir in 1 C honey roasted peanuts (may use cocktail peanuts)
Let sit for 5 minutes to cool, stirring every minute.
On a parchment lined sheet pan, drop tablespoons size mounds, leaving space between them because they will spread.
Chill immediately for 30-45 minutes in the refrigerator.
Melt 12 oz Ghirardelli white candy melts in microwave or double boiler. Using a fork, dip the caramel covered peanuts in the candy melts, making sure to cover them completely. Tap off excess white candy and return it to the parchment paper sheet pan. Refrigerate for 30-60 minutes. Makes 20-25 polar bear paws.
Submitted by Cindy
No Churn Chocolate Chip Mint Ice Cream
Ingredients:
- 1 14 ounce can sweetened condensed milk
- 2 cups cold heavy cream
- ½ - 1 teaspoon mint extract to taste
- Green food coloring gel works best, add a drop at a time until you reach the desired color
- ¾ cup mint chips
Using a mixer, beat heavy whipping cream until thick. Fold in the sweetened condensed milk and continue folding until smooth. Add the mint chips and fold gently to distribute. Stir in the food coloring a drop at a time until you reach the desired shade of green. Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes before serving.
Submitted by Jeanette
Benedictine Sandwiches
I found this recipe on the internet. According to the author, these sandwiches are very popular at Kentucky Derby parties.
- 8 oz cream cheese
- 1 T mayonnaise
- ½ English cucumber, sliced and deseeded
- ¼ C chives (or scallions)
- ¼ C dillweed
- Salt and pepper to taste
- Dash of Cayenne
Process ingredients in a food processer until smooth and creamy. Spread on your favorite bread. These can be made into “fancy” sandwiches by cutting off the crust!
Submitted by Jeanette
Cafeteria Noodles
Bring a large pot of salted water to boil and cook 12 oz egg noodles until tender. 8-10 minutes. Drain and set aside
In a large skillet or saucepan, melt 2 T butter. Then add the following ingredients:
- 1 C chicken broth
- 1 C heavy cream (or half-and-half if you prefer)
- ½ t salt
- ½ t pepper
- ½ t onion powder
Bring to a gentle simmer and cook 3-4 minutes until slightly thickened. Reduce heat to low and stir in ½ C sour cream until smooth and creamy. Add cooked noodles and toss until coated.
Stir in ½ C grated Parmesan cheese (optional) and cook another 2-3 minutes until heated through.
Cheesy Ham and Potatoes
- 6-8 potatoes, peeled, cut into chunks, boiled until almost done and drained
- 1 med onion, cut into chunks and boiled with the potatoes
- Ham – use steaks, leftovers, whatever you have and as much as you like
- I used 2 small ham steaks the last time I made it 📷 📷 📷
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- Milk – enough to rinse out the cans, equal to about one can
- 8 oz sharp shredded cheese
- Pepper to taste
*For those watching their sodium intake, there ae reduced sodium canned soups available.
Preheat oven to 350⁰. Spray a 9 x 12 baking dish with baking spray. Combine the soups, milk, 4 oz cheese, and pepper in a bowl. Pour over the potatoes, onion, and ham in the baking dish. Fold all these ingredients together, top with the remaining 4 oz of cheese. Cover with aluminum foil and bake for about 30 minutes. Remove the foil and continue to bake for 15 minutes. Makes approximately 8 servings.
Cheesy Tomato Biscuit Casserole
Have you been wondering what to do when you have a bounty of tomatoes this summer? It seems like they all ripen at one time! Here’s a delicious side recipe idea. It’s simple, but filling.
Sauté together until the onions are softened
- 2 T butter
- 1 med onion, chopped
- Turn off the heat
Add in and mix well until the cheese is melted. Set aside.
- ½ C sour cream
- ¼ C mayonnaise
- 1 C shredded cheddar cheese
- ¾ t coarse salt
- ¼ garlic powder
- ¼ t dried oregano
- ¼ t pepper
You’ll need one 16 oz can of Pillsbury Grands Biscuits. Separate the biscuits and add them to a greased 9 X 13” pan. Press the biscuits down and the seams together to form a solid base. The dough should go up the sides a little to form a rim.
It will take about 3 medium tomatoes, sliced ¼” thick, overlapping as necessary to make sure the surface is covered. Lay them on the biscuit base but still leave the rim open. Spread the onion and cheese mixture over the top of the tomatoes.
Bake at 400° for about 25 minutes or until the dough is cooked through and the tomatoes are tender. Let stand for about 10 minutes before cutting.
Corned Beef and Cabbage
This meal is a winner! It takes a little time, a little fussing, but oh, so worth it! I know everyone makes this for St. Patrick’s Day, but I’ve heard the Irish do not fix this. What??? I have fixed it this way for years and I don’t even remember where I got the recipe. It’s the best recipe I’ve tried.
- 1 corned beef roast in a shrink wrap package with all the spices – available everywhere. I get the flat roast; it’s easier to get even doneness.
- 1 head of green cabbage – the size of head you prepare is up to you. If you like cabbage and have more than 5 people at the table, you’ll probably want the whole head. Chop into approximately 2” pieces.
- 1 medium onion – sliced or diced (large sizes) however you like it. For extra presentation points, just slice it!
- ½ - 1 whole potato per person, dependent upon whether you want leftovers. (I always do!) Dice into approximately 2” cubes.
Directions: (Follow closely for the most tender corned beef!)
Start by boiling the beef in a large soup pot, or small roaster in water deep enough to cover the beef and almost to the brim of the pot. Use the spices that came with the beef. You will start it in cold water and bring it to a boil. Reduce the heat to a slightly rolling boil, cover (leaving a crack to vent steam), and keep it boiling for 2 hours. You will need to lift out and discard the “froth” that is created, which gives you a better idea of how much water is in the pot. Pay attention! Since you are boiling something so large for a long length of time, it is easy to let the water get too low. The water should be at least deep enough to cover the roast when you press it to the bottom of the pan. After 2 hours, remove the beef to a sprayed oven safe dish. Retain all the liquid in the pot.
Preheat oven to 350°. Slather a mixture of ½ horseradish sauce and ½ brown spicy mustard on all sides. (Horseradish sauce is a combination of prepared horseradish and mayonnaise.) Keep any extra sauce ready in case you need to reapply the mixture. Cover the beef tightly with foil or a lid and bake for 2 hours.
About 15 minutes before removing the beef from the oven, add the potatoes, cabbage, and onions to the reserved liquid (with the spices) and bring up to a boil. Remove the beef from the oven, lightly cover it with foil and let it sit for about 10-15 minutes until the vegetables are done. Veggies are done when the potatoes are tender.
Slice the beef and serve with a side of the vegetables. “Erin go bragh!”
(See my “Corned Beef Sandwich” recipe for leftovers!)
Submitted by Jeanette
Corned Beef Sandwiches
Ingredients:
- Cooked and cooled corned beef, sliced thinly
- Your choice of bread – I prefer rye
- Butter
- Sauerkraut
- Swiss cheese slices
Sandwich Spread (Kraft brand) You can use Russian dressing, if you like. I prefer the Sandwich Spread, which I use for other sandwiches.
Assemble the sandwich:
Butter the outsides of 2 slices of bread.
Lay the buttered side of one slice down on the pre-heated frying pan, griddle, or sandwich press.
Layer on top in this order: Sandwich Spread, corned beef, drained sauerkraut, Swiss cheese and the 2nd slice of bread.
Flip the sandwich carefully to brown the other side!
Crockpot Beef Roast
1 roast (2-4 lbs)
1 pkg Zesty Italian dressing mix
1 pkg brown gravy mix
1 pkg Ranch dressing mix
Mix the 3 dry ingredient packages together.
Place the roast in the crockpot and sprinkle the entire dry ingredient mixture over the roast. Add one cup of water to the bottom of the crockpot. Cook in crockpot on low for 7 – 8 hours or until the roast is very tender. Enjoy with mashed potatoes and a vegetable.
Contributed by Janese
Egg Bake
Grease a 9 x 13 glass baking dish with grass-fed butter. Dice up one whole onion and sauté in a pan with 1 tbsp grass-fed butter. (I use Kerry gold). Chop up 2 - 3 handfuls of spinach, add into the pan once the onions have just started to brown a little. Stir for a few minutes and place aside into a large mixing bowl. Keep the pan going, cut up 6 slices of uncured, nitrate free bacon (I use kitchen scissors bc it’s easier) and toss into the pan to cook. Don’t cook them all the way, just mostly. In the large mixing bowl whip together 12 organic pasture raised eggs, 2 C of shredded sharp cheddar cheese (I’ve been using Cabot, I buy at Costco or Whole Foods in a block and shred it myself), salt + pepper, and the onions spinach mix. Dice up 1 red bell pepper and mix in as well, uncooked. Pour into baking dish, top with bacon. Cook at 350 ⁰ for 90 minutes. May also add sliced mushrooms.
To freeze: cut into portions. Then I put in a glass container with wax or parchment paper between layers. Then put in freezer. They come out pretty easily, then you can reheat in microwave about 1 minute 30 seconds.
Contributed by Kathy
Frank’s Famous Bierocks
Dough
- 1 pkg dry yeast with 1/4 C warm water 2 C warm water
- 1/2 C sugar 6 -7 C all purpose flour
- 2 t salt 1/4 C melted shortening
Filling
- 4 sliced onions 1 lg head of cabbage, sliced
- 1 lb hamburger, browned & drained 1 T vinegar (either cider or white)
- 1 T butter 1 t sugar
- Salt & pepper to taste
Add the yeast to 1/4 C warm water to dissolve. Melt the shortening, add to the 2 C warm water and mix. Add the salt and sugar to the mixture and stir. Add flour gradually and mix. Let rest for 10 minutes. Knead for 5 minutes. Place in a greased bowl, cover, and let rise until double. Pre-heat the oven to 350 ⁰. Use 1/4 of the dough at a time and roll out to 1/8” thick and cut into squares. Place filling in the center of the square, bring all sides together and pinch shut. Place the pinched side down on a baking sheet and bake until golden brown, approximately 20 minutes.
King Ranch Casserole
This recipe is from a cookbook assembled by The Ladies of the Chatterbox Club from Kendall, Kansas. It takes no time at all to pull together and is a family favorite. For those of you concerned about your salt intake, canned soups now offer a reduced salt version. It’s one of those casseroles that tastes as good cold as it does warmed up. Don’t ask me how I know this!
- 8 lg or 12 med flour tortillas
- 1 can cream of chicken soup
- 3-4 cooked chicken, no skin*
- 1 can cream of mushroom soup
- 1 chopped onion
- 8 oz can mushrooms
- 1 4 oz can chopped green chiles
- 2 C sharp grated cheese
- 10 oz chicken broth
- 8 oz Velveeta cheese (sliced or grated)
Combine chicken, onion, chiles, broth, soups and mushrooms. Cut tortillas into fourths and place first layer in a 9 X 13” pan. Layer one half of chicken mixture and then one half of the cheese. Repeat the layers, ending with cheese on top. Bake at 350⁰ for 30 – 45 minutes, uncovered.
*May use boiled, broiled, or even rotisserie chicken. I usually use chicken breast meat.
Kolaches
Dough:
- 2 pkgs yeast 2 eggs, beaten
- 1 t salt 1/2 C shortening
- 1 C sugar 7 – 7 1/2 C flour
- 2 C lukewarm milk
Mix milk, yeast, salt, sugar, eggs, and shortening. Add flour. Mix with a spoon until you can handle it, then mix by hand. Keep dough as soft as possible, almost sticky. Add more flour if needed. Knead, let rise until double. Roll out dough to 1/4 inch thick. Use a large biscuit cutter or water glass to cut out circles. Form a small indentation in the middle and place the filling in the depression. Let rise again for 15 minutes. Bake at 350⁰ until golden brown.
Poppy Seed Filling:
- 2 C poppy seeds 2 C heavy cream
- 2 C sugar 4 eggs, beaten
- Combine all ingredients and simmer until thick.
*Poppy seed Kolaches are one of the traditional desserts in our family. My sister in law, Louise, makes them all the time, and Frank used her recipe. He was the Kolache baker in our family. My daughter has made them and I think one of my daughters in law made them too!
**You can make all kinds of Kolaches! Using dried fruits, all you need to do is re-hydrate them in water. Simmer slowly until soft and re-hydrated, then mash. You can also use canned cherry pie filling. The grandkids prefer dried apricot or cherry pie filling.
They store well in the freezer.
Submitted by Jeanette
Mediterranean Vegetable Medley
- 2 C squash, cubed
- 2 medium sweet potatoes, cubed
- 3 large carrots, sliced
- 3 T olive oil
- 1 t salt
- Pepper to taste
- 1/2 t black pepper
- 1 t dried thyme
- 1/2 t garlic powder
For the topping
- 3/4 C feta cheese, crumbled
- 1/2 C walnuts, toasted
For the Balsamic glaze
- 3 T balsamic vinegar
- 2 T honey
Preheat oven to 425°. Place vegetables on a baking sheet and drizzle with olive oil, salt, pepper, thyme, and garlic powder. Toss well. Roast for 35-40 minutes, turning halfway, and continue until golden brown and tender. In a small saucepan, simmer balsamic vinegar and honey until slightly thickened. Transfer to a serving dish. Top with feta and walnuts. Drizzle glaze over the top.
Potato Puffs
2 cups mashed potatoes (leftover or freshly made, cooled)- 2 large eggs, lightly beaten
- 1 cup shredded cheddar cheese (or a mix with mozzarella)
- 1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Preheat oven to 400°F (200°C) and lightly grease a 12-cup muffin tin or line with paper cups. In a bowl, combine mashed potatoes, eggs, cheddar, Parmesan, salt, and pepper. I like to add finely chopped chives, but this is optional. Mix until smooth and creamy. Spoon the mixture evenly into the muffin cups, filling about 3/4 full. Bake for 20–25 minutes, or until the tops are golden and puffed. Let cool slightly before removing from the tin—this helps them hold their shape. Garnish with chopped chives or parsley.
Sausage and Cabbage
My grandma used to make something like this, and when she used purple cabbage, it turned everything purple, and I had no idea what she had done! Thinking back on that time, and having a link of Polska Kielbasa or Beef Sausage, I got to thinking I needed to try to make Grandma’s yummy dinner! This has become a dish that I am finding myself making at least every other week.
Ingredients
- 1 link of Polska Kielbasa or your favorite sausage, diced
- 1/2 head of cabbage (go ahead and pick purple cabbage!) sliced thin
- One medium onion, diced
- One full teaspoon or approximately 3 to 4 cloves of garlic, chopped
- Salt and pepper to taste
- Your favorite mashed potatoes
Directions
1. In a skillet, add just a little oil, add chopped onions, and cook, until tender. Add in chopped up sausage link and cook until heated through, stirring.
2. Add chopped garlic and stir.
3. Right away add sliced cabbage and place a lid on top for just a couple of minutes.
4. Stir and cook until the cabbage is the right tenderness to you. I don’t like mine wilted all the way.
5. Mix up your favorite mashed potatoes from scratch, or instant.
Place on your plate separately or mixed together to serve! Salt and pepper to taste.
Delicious!
Submitted by Ginger W.
Sausage and Peppers Sheet Pan Dinner
This is another recipe that I kind of just made up, using proportions of the ingredients that work for us. It is something you can easily tailor to your family’s size and preferences. It’s also a nice, filling meal on a cold day and it takes no time at all to pull it together. (Yes, I used a red (purple) onion. It was what I had on hand, and it worked ok! I prefer to cook with either white or yellow onions.)
- 1 pkg Kielbasa sausage, sliced
- 1 med onion, cut into chunks
- 2-3 med sized potatoes, peeled and cut into chunks
- Olive oil to coat vegies
- 1 med bell pepper, cut into chunks
- Salt and pepper to taste
In a large bowl, combine the potatoes, bell pepper, and onion chunks. Add olive oil, salt, and pepper. Spread out on a baking sheet, lined with parchment paper, if needed, and roast in a 350 ° oven for about 20 minutes. Add the sausage, stir well and return to the oven for an additional 10 – 20 minutes. This recipe will easily serve four.
Stuffed Bell Pepper Casserole
11/2 lbs hamburger (seasoned, browned & drained) 1 lg can petite diced tomatoes
(including the juice)
- 1 diced bell pepper (green, red, or yellow)
- 8 oz shredded sharp cheddar cheese
- (about ½ bite sized dice)
- (I’ve also used Velveeta)
- ½ diced onion
- 1 t grated garlic
- 1 1/2 C cooked rice
- Salt and pepper to taste
Preheat oven to 350⁰. Combine all the ingredients into a large casserole dish, cover and bake in the oven for 30 minutes. The only things that have to “cook” are the diced peppers and onions. So, if you want to test for doneness, that is what you want to test. This is a great weeknight casserole! Serves 4.
Time Saving Leftovers
This is not so much a recipe as it is a time-saving idea on how to serve leftovers that are not boring! It’s a great way to use up small amounts of leftover meat and it takes very little hands-on time and less than 20 minutes to cook.
All it takes is a baked potato and whatever meat leftovers you have in the fridge or freezer. Get in the habit of saving even small amounts of leftover meat in the freezer and your family can take their pick! You can see in the picture here that I used leftover roast beef and added BBQ sauce. I “baked” the potato in the microwave while my individual serving sized skillet heated up in the oven. It only takes about 8 minutes for a medium sized potato to cook in the microwave. (Or, you could use leftover baked, mashed or fried potatoes! Then, I added a few drops of olive oil to the skillet, rolled the potato in the oil, and sprinkled it with a little bit of coarse salt. I used a potato masher to smash the potato and to form a base for my BBQ beef. (It was piled high!) Then, I placed it in the oven for just about 10 minutes at 350 ⁰. Serve your meat and potato right in the individual serving sized skillet to save on clean up. I added a small leftover salad on the side and had a hearty, delicious dinner!
Leftover meat ideas:
- Taco meat
- Chili
- Roast beef
- Beef stew
- Roast chicken
I purchased the skillets from Amazon https://amzn.to/44ic6w1
*As an Amazon Associate, I may earn a small commission when you use my link to shop. There is no extra cost to you.
Hobo Dinner
Basically, a Hobo Dinner is a foil packet of meat and veggies that are wrapped together and either cooked on the grill or in the oven. You can fix a single serving hobo dinner or a whole sheet pan. I prefer the single serving size because it seems to be easier to judge cooking times for the meat. Only your imagination will limit you with all the variations for this meal. Here are a few variations that I have done in the past:
Hamburger Hobo – Grilling time: approximately 40 minutes on indirect flames. You may need to unwrap and check the hamburger for doneness.
Make a hamburger patty with about 1/4 lb of beef. I like to use 80% - 85% lean hamburger because the fat from the meat helps cook the veggies and infuses them with flavor. You can flavor the hamburger with dry onion soup mix and top it with about 2 T of condensed mushroom soup.
Once again, using 80% - 85% lean hamburger and form a patty with finely chopped onion, celery, and bell pepper. Add just a small splash of Worcestershire sauce before forming it into a patty.
Another variation might include using dried Italian herbs and just a teaspoon of tomato sauce into the meat before making the patty.
Steak Hobo - Grilling time: approximately 30 - 40 minutes on indirect flames. You may need to unwrap and check the steak for your desired level of doneness. It is a similar cooking time in the oven, which should be set at 325
Once again, let your imagination take over and guide you to prepare your steak any way you like it! I have used Ribeye steak before and it was delicious! Cut the meat into several two-bite sized chunks. Do not trim off all the fat from the meat because that will help flavor your vegetables. Season like you would any steak. Some people just like salt and pepper, some like to use Montreal Steak Seasoning. It’s really whatever you like! (I wouldn’t add any steak sauce until after your dinner is out of the foil.)
Veggies
Here again, you are only limited by your imagination. I like to include chunked pieces of potatoes and onion, 2 to 2 1/2 inch pieces of corn on the cob, and carrots. If you leave a little “head space” in your packet, the steam that rises from the meat helps cook just about any veggie you want to include. It’s a great way to use up zucchini or yellow squash for instance, because it will absorb flavor from the meat and taste great!
Classic Pea Salad
Salad ingredients
- 1 lb frozen peas, thawed and patted dry
- 6 slices of bacon, sliced into ½ in pieces, cooked and drained
- 1/3 C diced red onion
- 4 oz sharp cheddar cheese, cut into pieces about the size of the peas.
- 2 T finely chopped parsley (optional)
Dressing
- ¼ C mayonnaise
- ¼ C sour cream or Greek yogurt
- 1 T apple cider vinegar
- 1 t honey
- Salt and pepper to taste
In a small bowl, combine the dressing. Assemble the salad ingredients in a large bowl and pour the dressing over everything. Mix well. This salad tastes better if allowed to sit in the fridge for at least a couple of hours, preferably overnight.
Frito Corn Salad
- 1 lb pkg of frozen corn, thawed
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 chopped bell pepper
- 1 cup mayo
- 1 1/2 cups shredded cheddar cheese
- 10 oz bag Chili Cheese Fritos
Mix all the ingredients together except the Fritos and refrigerate. Stir in the Fritos until well blended right before serving.
Smashed Pickled Radishes
Ingredients
- Radishes (about 2 generous batches)
- 2 T Olive Oil
- 2 T Apple Cider Vinegar
- 1 ½ t brown Sugar
- Pinch of red chili flakes (optional)
- 1 t salt
- 2 T chopped fresh chives
- 2 Garlic cloves (sliced or crushed)
- 2 T chopped fresh dill
Wash and trim the radishes. Gently smash each one using a kitchen mallet or the bottom of a glass, just until cracked but still whole. Add the radishes to clean glass jars. Mix the other ingredients together and pour over the radishes. Shake the jar(s) to distribute the marinade. This needs to sit for at least 30 minutes, overnight is even better.
Creamy Tortellini and Sausage Soup
- 3 cans (14.5 oz each) vegetable broth
- 1 pkg (9 oz) refrigerated cheese tortellini
- 1 lb Italian sausage (I like to use the link sausage and dice it up)
- 2 cans cannellini beans, rinsed and drained
- 1 15 oz can Italian diced tomatoes, undrained
- ¼ t salt
- 1/8 t pepper
- 3 C fresh baby spinach
- 3 T minced fresh basil leaves or 1 ½ T dried basil
- A splash of half and half cream
- Shredded Asiago cheese
Start by bringing the broth to a boil. Add the tortellini and reduce the heat to a simmer for 5 minutes, stirring occasionally. Add the beans, tomatoes, salt, and pepper. Simmer for approximately 5 minutes until the tortellini are tender. Stir in the spinach and basil, cook until the spinach wilts. Turn off the heat and add a splash of half and half cream. Set out the cheese for everyone to top off their bowl.
Submitted by Cindy
Ham and Cabbage Soup
This is one of those soups that you really don’t need a recipe for if you grew up eating it. My family always enjoyed this soup, as did I. It wasn’t anything they ever asked for, like they did chicken fried steak, but as soon as they walked in the door, the aroma always had them asking, “when’s dinner?”
Ingredients
- Ham (obviously) – I like to use pieces of leftovers from a roasted ham, along with the bone. The bone provides excellent depth of flavor. If you want to make this without leftovers, it’s completely doable. Purchase a fully cooked ham steak with the bone and use that. The pieces should be bite sized or a little smaller.
- Onion - Either chunked or sliced, whichever you prefer.
- Potatoes – Cut into bite sized pieces
- Cabbage – Also cut into bite sized pieces
- Salt and Pepper to taste (Taste before adding additional salt)
*When there were six of us at home, I used one potato per person and a small head of cabbage. Leftovers are wonderful!
Directions
Pour enough water into a large soup pot to cover the potatoes, ham, and onions, plus some! Add the cabbage carefully. It will shrink down as it cooks. Bring to a boil, then reduce the heat to a simmer. Watch the pot and add water, if needed. It only takes about 30 minutes to cook. The cabbage and potatoes take the longest to cook, so when they are done, you can enjoy your soup! Serve crusty buttered bread with the soup and you’ll have a meal that is fast, easy, and so, so satisfying!
Submitted by Jeanette
Holiday Recipes
The tangy fragrance of Wassail, or the aroma of a huge turkey roasting in the oven takes us back to our most pleasant memories of family and home. It's an instant sensation that warms the heart. For most of us, we love to try new recipes sometime during the holiday season that add spice to our life. If you have a holiday recipe to share (or more than one!), please email it to me at info@prairiedreamsdecor.com Only your first name will be used unless you instruct otherwise. Don't forget to check the "Recipes" page for more great recipes that will work for you and your family throughout the season.
APPLE SHAPED TRUFFLES
Ingredients:
- 15 creme-filled chocolate mint sandwich cookies
- 2 oz (60 g) cream cheese, softened
- 1 pkg (6oz or 175 g) red candy melts
- 1 t (5 mL) vegetable oil.
- 9 pretzel sticks, broken in half 1
- 18 green jelly beans or squishy
These simple and impressive candy truffles will delight guests at your next gathering.
1. Break cookies in half and place into Manual Food Processor; cover and pump handle to form very fine crumbs. Add cream cheese; process until dough forms. Using smallscoop, scoop cookie mixture onto medium sheet pan lined with parchment paper; roll into balls.
2. In 2-cupPrep Bowl, microwave red candy melts and 1 tsp. (5 mL) vegetable oil for one to two minutes or until mostly melted, stirring halfway through. Cool slightly. Dip truffles; place onto pan. Let stand for 5 minutes or until set.
3. To decorate, insert half a small pretzel stick into the truffle and add a green jelly bean for a leaf. Refrigerate until set.
Yield: about 18 truffles
Contributed by Trish
Brie Bites
- 1 case of Brie, cut into bite sized pieces (You will need 18 pieces)
- 1 box of 2 puff pastry sheets, almost at room temperature – each sheet cut into 9 squares. Then, make a square indention in each piece; do not cut through the pastry.
- Use one egg and one T of water to make an egg wash
- Put about 2 t of fig jam on each square
- Place brie cubes on top of squares
- Top with caramelized onion and bacon bits. Keep all this within the square you outlined.
- Dust with dried thyme
- Salt to taste
- Use egg wash around all sides of the squares
- Bake for 20 minutes at 400°
Broccoli and Cheddar Cheese Soup
- 1 T butter
- ½ onion, chopped
- ¼ C melted butter
- ¼ C all-purpose flour
- 2 C milk
- 2 C chicken stock
- 1 ½ C coarsely chopped broccoli florets
- 1 C matchstick cut carrots
- 1 stalk celery, thinly sliced
- 2 ½ C shredded sharp cheddar cheese
- Salt and pepper to taste
Melt 1 T butter in a skillet over medium heat. Add onion, cook and stir until translucent, about 5 minutes. Set aside.
In a large saucepan over medium low heat, whisk the melted butter and flour together. Continue to whisk and cook for 3-4 minutes, adding a little milk if necessary to keep the flour from burning. Gradually add the rest of the milk while whisking constantly. Sir in the chicken stock and bring to a simmer. Cook until soup is thickened, probably about 15 minutes, stirring often to prevent scorching. Add the broccoli, carrots, celery, and sauteed onion and simmer until veggies are tender. Stir in cheese until melted, season with salt and pepper.
Submitted by Lorraine
Brookville Corn
This is kind of a regional dish – at least the name is. There is a little bitty town in Kansas by the name of Brookville. Brookville was famous for having a hotel back in the days of railroad expansion. Up through the 1990s, there was still a restaurant there that had THE best fried chicken and sides. (Reservations were encouraged!) I know there is more than one version of this recipe. This is the version that has evolved in my kitchen. Yes, that's a lot of cream cheese, but that's how we like it! It’s an easy recipe, but don’t forget it in the crockpot!
- 1 large package of frozen corn
- 1 8 oz brick of cream cheese
- 1 T sugar
- Enough water to just cover the bottom of your crock pot.
- Salt and pepper to taste
Combine everything, starting with water on the bottom, followed by the cream cheese, then the corn, sugar, salt, and pepper. I like to use a small crock pot and set it at low heat. Keep the lid on. Depending upon your crock pot, it may take a couple of hours. Stir occasionally. If everything is done before you are ready to serve, you can keep it on low heat but check that it has moisture to prevent the corn from drying out.
Submitted by Jeanette
Candied Citrus Fruit
You will need citrus fruit; I recommend oranges and grapefruit.
Make simple syrup in a large pot:
- 2 parts white sugar
- 1 part water
Leave the peel on the fruit, slice very thinly, and boil in water for two minutes to remove bitterness. Remove the fruit from the water and place on a rack. Make simple syrup, using fresh water, and add the fruit to the simmering simple syrup. Continue to simmer until the fruit is translucent, about 30 minutes, stirring and flipping it occasionally. Remove the fruit to a cooling rack. Let the fruit dry completely, about 12 hours or you can finish the drying in a dehydrator. After the fruit has completely dried, coat the fruit with more white sugar so it is less sticky. Use a double boiler to melt chocolate melting wafers and dip fruit halfway. Place on a sheet pan lined with parchment paper until set. Sprinkle the fruit with flaky sea salt before the chocolate is completely set, if desired. This candy can be stored at room temperature for up to two months.
Submitted by Kass
Chocolate Dipped Orange Slices
This recipe is a combination of recipes I found online. I added my own tips and tricks, of course!)
Ingredients
- 4 oranges (I used 4 large navel oranges)
- 3 C water
- 3 C granulated sugar
- 3 C granulated sugar, as needed for coating
- 2 lbs semisweet chocolate, chopped into small pieces, reserve a 2-ounce chunk. (I used Ghiradelli semisweet melting chips and reserved about 1/4 C)
- Cut the oranges into 1/4-inch slices. (I picked out a few of the larger seeds that I found in the slices)
In a large pot, combine the water and 3 C of sugar, stir to blend, then bring to a boil over medium heat. Add the orange slices, separating them, and simmer them gently for 1 hour uncovered. You’ll need to stir and dunk the slices occasionally, so that they all get a good dunk in the syrup. Remove the oranges to a cooling rack over a baking sheet to drain and dry for 24 hours. I placed the racks in my oven – it was not turned on – just to get them off the counter.
After drying the slices, toss them in the granulated sugar and place them on wax paper. Do not stack them yet because they will stick together.
At this point, you can melt the chocolate either in a double boiler or in the microwave, stirring occasionally. If using the microwave, set it to defrost or 50% power and microwave for 30 second intervals, then stir. It needs to be creamy. Add the reserved chocolate and stir gently until all is melted. Work quickly because if the chocolate gets too thick for dipping, you’ll want to re-heat it. When all the oranges have been dipped, place them on wax paper, sprinkle the flaked salt on the chocolate, and refrigerate to set. (I put mine in the fridge for about 10 hours.) Now, you can store the candy or wrap for gift giving!
Submitted by Jeanette
Chocolate Striped Delight
Ingredients:
- 1 stick softened unsalted butter
- 3 C Cool Whip or whipped cream
- 1 C chopped pecans
- 1 large pkg & 1 small pkg
- 1 C flour
- 1 large pkg & 1 small package instant chocolate pudding
- 2 8 oz bricks of cream cheese
- 3 C milk
- 1 C powdered sugar
- 1t vanilla
Mix butter, pecans and flour until crumbly and pat into a 9 X 13” pan to form a bottom crust. It is a very thin crust. Bake for 20 minutes at 350⁰. Cool completely. Mix cream cheese and powdered sugar until combined. Fold in 2 C Cool Whip. Spoon mixture onto crust and refrigerate until you get the pudding made. Combine the instant pudding with the cold milk and vanilla and mix until it starts to get thick. Spoon the pudding on top of the cream cheese layer and spread. Top the layers with the remaining Cool Whip. You can add chocolate chips, pecan pieces, grated chocolate, or any other topping you desire. Chill well.
*If you would like a thicker crust, just double the butter, and flour.
Cinnamon Sugar Pecans
Ingredients:
- 1 lb of pecans
- 1 egg white
- 1 C granulated sugar
- ½ t salt
- 1 T ground cinnamon
- 2 t water
- 2 t vanilla extract
Preheat oven to 250⁰. Line a baking sheet with parchment paper or non-stick foil. Mix the sugar, cinnamon, and salt in a large Ziploc bag. Whisk the egg white, vanilla, and water with a fork in a large bowl until frothy. Add the pecans to the egg white mixture and stir until they are well coated. Pour the pecans into the Ziploc bag, seal, and shake until well coated with your cinnamon/sugar mixture. Spread them out on your prepared baking sheet into a single layer. Bake for 1 hour, stirring every 15 minutes. Try not to eat them all at one time!
Fritos Corn Salad
- 1 lb pkg of frozen corn, thawed
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 chopped bell pepper
- 1 cup mayo
- 1 1/2 cups shredded cheddar cheese
- 10 oz bag Chili Cheese Fritos
- Mix all the ingredients together except the Fritos and refrigerate. Stir in the Fritos until well blended right before serving.
German Potato Salad
8 large potatoes, cubed, boiled and drained-you can leave them unpeeled if desired.
- ½ C finely diced onions
- 1 ½ t salt
- Pepper to taste
- 8 slices of bacon, crumbled or torn
Heat together
- 1 ½ C water
- ½ C sugar
- ½ C vinegar (I like to use cider vinegar)
Thicken with flour – one teaspoon of flour at a time. You don’t want it to be quite as thick as milk gravy, but you do want to add some body to the dish.
Pour the hot mixture over the potatoes and onions and mix. Serve warm.
Contributed by Jeanette
Ham & Cheese Sliders
For the sandwiches, you will need:
- 12 Kings Hawaiian rolls
- 24 slices Swiss, provolone, or pepper jack cheese (or more if desired) or mix it up!
- 12 slices thinly sliced deli ham
Make the glaze:
- ½ cup butter, melted
- 2 teaspoons Dijon mustard
- 2 teaspoons dried minced onion
- 2 teaspoons Worcestershire sauce
- 1 tablespoon poppy seeds
Step 1: Prep the rolls.
Using a serrated knife, slice the entire sheet of rolls in half horizontally to create a top and bottom slab. Keep the rolls connected to make assembly so much faster. (If you don’t want soggy bottoms, you can place both cut sides under the broiler for 1–2 minutes to toast lightly at this point.)
Step 2: Assemble.
Lightly coat a 9×13-inch baking dish with cooking spray. Place the bottom slab of rolls in the dish. Layer with half of the cheese, then all the ham, and finish with the remaining cheese. Place the top slab of rolls back on.
Step 3: Brush and bake.
Brush the glaze generously over the tops of the rolls, pouring any extra to coat thoroughly. Cover the dish with foil and bake at 350°F for 15–20 minutes, just until the cheese begins to melt. Remove the foil and continue baking another 5–10 minutes, until the sliders are hot, and the tops are golden brown.
Make ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding 5 extra minutes.
Storage: Keep leftovers covered in the fridge for up to 3 days. Reheat covered with foil at 325°F until warmed through.
Variations: (Use the glaze!)
Turkey and provolone
Roast beef and cheddar
Pepperoni and mozzarella for “pizza sliders”
Vegetarian with sautéed mushrooms and spinach
Breakfast sliders with ham, eggs, and cheddar
Contributed by Jeanette
Hobo Dinner
Basically, a Hobo Dinner is a foil packet of meat and veggies that are wrapped together and either cooked on the grill or in the oven. You can fix a single serving hobo dinner or a whole sheet pan. I prefer the single serving size because it seems to be easier to judge cooking times for the meat. Only your imagination will limit you with all the variations for this meal. Here are a few variations that I have done in the past:
Hamburger Hobo – Grilling time: approximately 40 minutes on indirect flames. You may need to unwrap and check the hamburger for doneness.
Make a hamburger patty with about 1/4 lb of beef. I like to use 80% - 85% lean hamburger because the fat from the meat helps cook the veggies and infuses them with flavor. You can flavor the hamburger with dry onion soup mix and top it with about 2 T of condensed mushroom soup.
Once again, using 80% - 85% lean hamburger and form a patty with finely chopped onion, celery, and bell pepper. Add just a small splash of Worcestershire sauce before forming it into a patty.
Another variation might include using dried Italian herbs and just a teaspoon of tomato sauce into the meat before making the patty.
Steak Hobo - Grilling time: approximately 30 - 40 minutes on indirect flames. You may need to unwrap and check the steak for your desired level of doneness. It is a similar cooking time in the oven, which should be set at 325
Once again, let your imagination take over and guide you to prepare your steak any way you like it! I have used Ribeye steak before and it was delicious! Cut the meat into several two-bite sized chunks. Do not trim off all the fat from the meat because that will help flavor your vegetables. Season like you would any steak. Some people just like salt and pepper, some like to use Montreal Steak Seasoning. It’s really whatever you like! (I wouldn’t add any steak sauce until after your dinner is out of the foil.)
Veggies
Here again, you are only limited by your imagination. I like to include chunked pieces of potatoes and onion, 2 to 2 1/2 inch pieces of corn on the cob, and carrots. If you leave a little “head space” in your packet, the steam that rises from the meat helps cook just about any veggie you want to include. It’s a great way to use up zucchini or yellow squash for instance, because it will absorb flavor from the meat and taste great!
Hot Chocolate
Ingredients:
- 1 ½ C powdered milk
- 1 T cornstarch
- 1 C sugar
- ¾ C cocoa powder
This is a real money saving recipe for families. I usually double the recipe. It’s also great to make a large pot of hot chocolate. I like to make it in the crockpot for parties and let everyone serve themselves.
Mix the ingredients together well and store in an airtight container. Use 1-2 tablespoons mix to 1 C hot water, more if you like your hot chocolate really rich.
*Kids' Holiday Punch - Easy Peasy! *
Ingredients:
- 1/2 carton sherbet, your choice of flavor
- 2 liters of 7Up or Sprite
You can adjust the amount of sherbet, according to your taste. Sometimes, It looks better in a punch bowl to use more.
Pour the soda into a punch bowl or pitcher. Carefully spoon in the sherbet. Serve, using a dipper or ladle.
* Do not use Neopolitan sherbet! It comes out looking like mud! This is so simple, but the kids (and adults) love it!
Mexican Street Corn Coleslaw
8 C shredded green cabbage and 2 C shredded red cabbage or 10 C green cabbage
2 C canned corn, well-drained (or use fresh grilled corn)
1 large jalapeño, finely diced (remove the seeds)
1/2 C sliced green onions
1 C mayonnaise
1 T fresh lime juice (about ½ lime)
1/4 C chopped parsley or cilantro - (I love cilantro, but not everyone does!)
1/2 t ground black pepper
1/4 t salt
1/2 t chili powder
1/2 C cotija cheese or feta, crumbled
In a small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, salt, and ground black pepper.
In a large bowl, combine the cabbage, jalapeño, green onions, and parsley or cilantro. Make sure your corn is well-drained and add it, along with the crumbled cheese to the bowl. Thoroghly combine everything together.
Whisk the dressing again and pour it evenly over the slaw. Toss everything until the slaw is fully coated and the dressing is evenly distributed.
Submitted by Marianne
Million Dollar Dip
Cream together:
4 oz cream cheese, room temperature
1 1/2 C mayonnaise
Add:
1 1/4 cups shredded cheddar cheese
2-3 green onions, diced small
8 slices of crispy cooked bacon, crumbled
1/2 C slivered almonds
1/2 t garlic powder
Salt and pepper to taste
Fold to combine and then all you need is the dippers, such as crackers, chips, or pita bread.
Submitted by Jeanette
No Churn Chocolate Chip Mint Ice Cream
Ingredients:
- 1 14 ounce can sweetened condensed milk
- 2 cups cold heavy cream
- ½ - 1 teaspoon mint extract to taste
- Green food coloring gel works best, add a drop at a time until you reach the desired color
- ¾ cup mint chips
Using a mixer, beat heavy whipping cream until thick. Fold in the sweetened condensed milk and continue folding until smooth. Add the mint chips and fold gently to distribute. Stir in the food coloring a drop at a time until you reach the desired shade of green. Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes before serving.
Submitted by Jeanette
Oatmeal Bars
These bars are essential if you have a houseful of overnight guests! They can grab and go. They can sleep in, missing breakfast, yet still have something to keep hunger at bay until lunch.
- 1 C butter
- ½ t cinnamon
- ½ C brown sugar
- ¼ t Kosher salt
- 1 t vanilla
- 1 C dark chocolate chips
- 3 C rolled oats
- ¾ C peanut butter
Line an 8 X 8” dish with parchment paper. In a saucepan, heat butter, brown sugar, and vanilla. Add oats, cinnamon, and salt. Cook 4-5 minutes, stirring constantly. Paul half of the mixture into dish and press down with spatula. Heat chocolate chips and peanut butter in the microwave until melted. Spread on top of oats. The remaining oat mixture is the last layer.
Submitted by Jeanette
Oatmeal White Sandwich Bread
Day 1 - The night before
- Starter*
- 1/3 C bread flour
- 3 T water
- 1/8 t active dry yeast
- Mix until no dry flour remains. Cover and let rest at room temperature
- Cook oatmeal*
- ¼ C Old Fashioned oats
- ½ C water
- Cook until thick and soft. Cool completely before using
Day 2 – Main Bread Dough
- 2 ½ C bread flour
- Cooked oatmeal (from Day 1)
- Starter (from Day 1)
- ¾ C Warm water
- 2 t active dry yeast
- 1 ¼ t salt
- 4 T vegetable oil
- 1 T honey
- Topping*
- 1 t water
- ¼ C lightly ground Old Fashioned oats
Activate the yeast – mix warm water, honey and yeast. Let rest 15 minutes until foamy.
Mix dough – add flour, oatmeal, starter, oil, and salt. Mix on low for 2 minutes, mix on medium for 15 minutes until smooth and elastic.
First rise – place in an oiled bowl. Cover and let rise for one hour or until doubled.
Rest – Deflate dough, reshape into a ball, cover, and rest for 45 minutes.
Shape – Press into an 8 inch circle. Fold top third down, then bottom third up. Fold sides in and roll lightly, sealing the seam.
Top – Mix honey and water. Brush over the loaf and roll in oats. Place in a greased loaf pan (8 ½" x 4 ½")
Proof – Cover and let rise for 45 minutes to 2 hours, until the pan is full.
Bake - Preheat oven to 350°. Bake for 35 minutes, until golden brown and hollow sounding when tapped.
Cool – Remove from pan and cool completely before slicing.
Contributed by Janese
Peanut Brittle
- 1 C sugar
- 1 t vanilla
- ½ C water
- 1 T butter
- ½ C Karo syrup
- 1 T baking soda
- 1 ½ C raw peanuts
Mix the sugar, water, and syrup in a skillet. When mixture starts to boil, add peanuts and cook until the mixture turns brown. Carefully add the vanilla, butter, and baking soda into the mixture. Be careful at this point because it will swell and bubble up. Pour the mixture onto a sheet pan. When the brittle has cooled, break it apart.
Pepper jelly bites
- 8 oz softened cream cheese
- 1 C shredded sharp cheddar cheese
- ½ t garlic salt
- ½ t cayenne pepper
- ½ t dried mustard
- ½ t parsley flakes
- ½ t onion powder
- 2 sheets puff pastry
- 1 egg & a splash of water, beaten
- Pepper jelly
Cut pastry sheets into 9 pieces each and place them on 2 parchment lined sheet pans. Combine the cream cheese and all the spices. Put a tablespoon of this mixture in the middle of the puff pastry squares. Brush the outside edges of the puff pastry with the egg wash. Bake in a 400 ° for about 20 minutes. Remove from the oven and top with a spoonful of pepper jelly.
Potato Puffs
- 2 cups mashed potatoes (leftover or freshly made, cooled)
- 2 large eggs, lightly beaten
- 1 cup shredded cheddar cheese (or a mix with mozzarella)
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chopped chives or parsley (optional, for garnish)
Preheat oven to 400°F and lightly grease a 12-cup muffin tin. In a bowl, combine mashed potatoes, eggs, cheddar, Parmesan, salt, and pepper. Mix until smooth and creamy. Spoon the mixture evenly into the muffin cups, filling about 3/4 full. Bake for 20–25 minutes, or until the tops are golden and puffed. Let cool slightly before removing from the tin—this helps them hold their shape. Garnish with chopped chives or parsley.
Rum Cake and Glaze
- 1 Yellow Cake Mix
- 1 small box of banana creme instant pudding
- 4 eggs
- ½ C water
- ½ C vegetable oil
- ½ C dark rum
- ½ C chopped pecans
Grease and flour a bundt cake pan. Mix all the ingredients well. Follow the directions on the box as to temperature and how long to bake. Generally, when a toothpick is inserted and comes out clean, the cake is done.
Rum Cake Glaze
- 1/2 cup butter (unsalted)
- I1 cup light brown sugar
- 1/3 cup dark rum
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
Mix ingredients well. The glaze can be poured over the entire cake or on the individual servings. Add 2 C sifted powdered sugar if you desire a more frosting type of glaze.
Sausage Balls
I’ve had this recipe in my box forever, but I’ve never made it! This year, if I have overnight company over the holidays, I will probably make these for breakfast, even though they were classified as appetizers. It would be so much easier than babysitting bacon or sausage links! I don’t know why you couldn’t make these the night before and have them all ready to slide into the oven in the morning. Same if you're party planning and using these as appetizers!
- 2 C Bisquick mix
- 1 C shredded cheddar cheese
- 1 lb breakfast sausage (my fav is Jimmy Dean and you can choose the spicy kind if you like)
- 1 t garlic powder
- Hot sauce or cayenne pepper if desired
- Splash of milk if the mixture is too dry to hold together.
Using your hands, mix everything together. It helps if you use cooking spray on your hands to prevent sticking. After mixing, spray an ice cream scoop with cooking spray to make the sausage balls. Place them on a parchment lined sheet pan and bake at 350° for 25-30 minutes.
Submitted by Jeanette
Sweet Potato Casserole (NOT the marshmallow kind!)
- 3 C sweet potatoes, mashed
- 1 ½ C white sugar
- 1 stick melted butter
- 2 eggs
- 1 t vanilla
Mix well and put in baking dish.
- Topping:
- 1 C brown sugar
- 1 stick melted butter
- ½ C flour
- 1 C chopped pecans (can use walnuts if you prefer)
- Spread topping over potatoes Bake at 350 ° for 30 to 40 minutes.
Submitted by Debra
Turkey pot pie
- 10 inch double crust pie
- 4 tablespoons butter, divided
- 1 small onion, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 3 tablespoons dried parsley
- 1 teaspoon dried oregano
- salt and pepper to taste
- 3 potatoes, peeled and cubed
- 1 ½ cups cooked turkey, cubed
- 3 tablespoons all-purpose flour
- 2 ¼ C leftover gravy and/or chicken broth
- ½ cup heavy cream
- Preheat oven to 425°
Place the bottom pie crust in the pan, poke holes in the dough and warm it in the oven for just a couple of minutes, then set it aside. This will help keep the crust from getting too soggy.
Place 2 T of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt, and pepper. Cook and stir until the vegetables are soft. Stir in the gravy/broth mixture and bring it to a boil. Cook the potatoes in this until they are tender but still firm.
In a medium saucepan, melt the remaining 2 T butter. Stir in the turkey and flour. Stir the turkey mixture into the vegetable mixture and cook until thickened. Remove from the heat. At this point, you can also add a little frozen corn, peas, or green beans, which do not have to be thawed. Add the cream and stir everything together.
Pour mixture into the unbaked pie shell. Place the top crust on top of the filling. Crimp the edges together and make 4 good sized slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350° and continue baking for 20 minutes, or until crust is golden brown.
Turkey Tetrazzini
- 16 oz linguine or spaghetti noodles, boiled and drained
- 3 cups cooked turkey
- ½ cup butter – use salted or unsalted butter
- 2 (10.5-ounce) cans cream of celery soup (or cream of chicken or cream of mushroom)
- 2 cups sour cream
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1 cup chicken broth – chicken stock or vegetable broth can also be used
- 2 tablespoons grated Parmesan cheese
- 2 cups shredded Mozzarella cheese
- ¼ cup Italian breadcrumbs or Panko (optional)
Preheat oven to 350 degrees. Grease a 9 x 13 in pan and set aside. Cook the pasta according to package directions. Drain and set aside. Meanwhile, in a large bowl, combine the chopped turkey, butter, cream of celery soup, sour cream, garlic salt, pepper, and chicken broth in a medium bowl. Stir in the pasta until well combined.
Pour mixture into your prepared baking dish. Sprinkle grated Parmesan and Mozzarella cheese on top and then the breadcrumbs or Panko. Bake for 36–42 minutes, until cheeses are melted and bubbling.
Vanilla Fruit Salad
- 2 cups fresh or frozen strawberries, halved
- 1 cup fresh or frozen blueberries
- 1 can of pineapple chunks in real fruit juice, reserve the juice
- 2 sliced bananas
- 2 kiwis, peeled and sliced
- 2 teaspoons vanilla extract
Soak the bananas in the reserved natural juice from the pineapple and once the slices are coated, drain off the juice and discard. If the juice from the pineapple was not real juice, you can use lemon juice to coat the banana slices. Mix all the ingredients and chill for at least an hour before serving.
Vienna Coffee
Ingredients:
- 2 C powdered milk
- 2 t cinnamon
- 1 C sugar
- 1 C espresso powder (can substitute Instant coffee)
- 4 T unsweetened cocoa powder
This recipe is so 80s! However, these ingredients will pay for themselves after just a few trips to the coffee shop. This coffee is rich and sweet, an absolute must for specialty coffee.
Mix the ingredients together well and store in an airtight container. Use 2 heaping teaspoons mix to 1 C hot water.
Wassail
I love making Wassail for Christmas time. One of my sons as asked for it saying he loves it. Here is what I use, roughly...
Ingredients:
- 1 gallon of apple CIDER
- 1 t lemon juice
- one large orange
- 1 bag of cranberries
- Whole cloves
- Dash of nutmeg
- Cinnamon ssticks
- Brown sugar
Place a gallon of apple cider (NOT juice) in a large pan. Add whole cloves (about 10-15, to taste), and add about 1-2 T of brown sugar. Slice the oranges in thin whole slices. Add 5 or so thin orange slices and 2 handfuls of cranberries. Warm on the stove til almost boiling, stirring occasionally. Ladle into cups, with or without fresh thin orange slices, and add a connamon stick (for flavor when stirring, and decoration) Yum and fun!
Submitted by Ginger