tag:blogger.com,1999:blog-14411492242861359772024-03-04T23:49:03.484-08:00Rockin' RecipesHere you will find our family's favorite recipes. Kids are sure to love it!Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-1441149224286135977.post-80232313430998962522016-08-20T16:08:00.000-07:002016-08-20T16:08:00.421-07:00Duane's Fluffy Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctbQhfKHDoa2H6sWIFRc0oe3QyifMUyUU4vGTaGzEA3vIcl5mIL0jkWMQnOOh-ejF3IjpBGgtk1aPiom5Jzpf1C9OJwZF1akBkpxgJg9ttI20CQb2nFEqRDgBp25Xt1E06gsoJXFFWieY/s1600/IMG_8050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctbQhfKHDoa2H6sWIFRc0oe3QyifMUyUU4vGTaGzEA3vIcl5mIL0jkWMQnOOh-ejF3IjpBGgtk1aPiom5Jzpf1C9OJwZF1akBkpxgJg9ttI20CQb2nFEqRDgBp25Xt1E06gsoJXFFWieY/s320/IMG_8050.JPG" width="314" /></a></div>
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This recipe comes from Penny Reid's book Truth or Beard (Winston Brothers #1)<br />
What's Duane's secret? He separates the eggs and whips the whites until they're stiff and then folds them into the batter at the end. He's a smart guy. Actually, all of the Winston brothers are smart. Their momma raised them that way!<br />
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<b>Duane's Fluffy Pancakes</b><br />
<br />
2 cups flour<br />
4 T sugar<br />
3 T baking powder<br />
1/2 tsp baking soda<br />
1 tsp salt<br />
3 eggs, separated<br />
2 1/2 cups buttermilk (I use whole milk) <br />
4 T butter, melted<br />
1 tsp vanilla<br />
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In a medium bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In a larger bowl, mix together egg yolks, milk, butter and vanilla until combined. Using a hand or stand mixer beat egg whites until stiff peaks form. Mix egg yolk/milk mixture into the dry ingredients until just combined. Gently fold in egg whites. Cook well on preheated griddle or cast iron skillet until browned on each side. Serve hot with butter and syrup!<br />
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Makes 18-20 pancakes<br />
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I make 1.5 of this recipe and it makes about 30 pancakes which fed 8 hungry people!Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-74314163304587919662014-06-15T11:54:00.001-07:002014-06-15T11:54:17.987-07:00Nancy's Dutch Waflles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9C0cmNwCjMGnDqefCPMxNKbawLDrvTQLnK08QdVdkEEpM6x9SFrr7YR4X1nH5bI9qHjnc52FHJghPsa8lbbIz3ySN2nTsKrUY-dK6IOlCEvcUCKRbIhSCg8N3u7RWg-8sXurGSU1FT_Pz/s1600/20140615_112125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9C0cmNwCjMGnDqefCPMxNKbawLDrvTQLnK08QdVdkEEpM6x9SFrr7YR4X1nH5bI9qHjnc52FHJghPsa8lbbIz3ySN2nTsKrUY-dK6IOlCEvcUCKRbIhSCg8N3u7RWg-8sXurGSU1FT_Pz/s1600/20140615_112125.jpg" height="320" width="180" /></a></div>
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<b><u><span style="font-size: large;">Dutch Waffles</span></u></b></div>
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3 eggs</div>
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1 1/2 cups of all purpose flour</div>
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1 1/2 cups wheat flour</div>
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2 1/4 cups milk</div>
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1/2 cup vegetable oil</div>
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2 Tablespoons sugar</div>
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6 teaspoons baking powder</div>
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1 teaspoon salt</div>
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1 heaping teaspoon cinnamon</div>
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1 teaspoon vanilla extract</div>
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I put all dry ingredients in one large mixing bowl. Beat eggs in large bowl, add milk, vanilla, and vegetable oil. Mix by hand. Slowly add dry ingredients. For thinner waffles add more milk, as desired. I like to let my batter sit for a few minutes while the waffle iron is preheating. Mix by hand again until smooth.</div>
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Spay your preheated waffle iron with non-stick spray. Pour mix onto hot waffle iron. Follow directions for your waffle iron. This recipes makes 7-8 waffles.</div>
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(Why are these waffles Dutch? Because I'm Dutch on my father's side!) </div>
Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-7556620471430692782014-02-18T15:04:00.001-08:002014-02-18T15:04:21.539-08:00Yummy Lentil SoupThis is comfort food at it's finest and is an economical meal!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWolH0mwZUfkE8YcO7KJUSVUFJGs7nbYisa8lR8rw0vE8J5Pzndzx7b2nhlZSzIVi4n_dG9z1d8kWvk5l-s2dxOY7S9KcQj68HE6Xc-US4EfrxriwyHgjhAft0gAwtfNIBq7_9hhSAv05N/s1600/Lentil+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWolH0mwZUfkE8YcO7KJUSVUFJGs7nbYisa8lR8rw0vE8J5Pzndzx7b2nhlZSzIVi4n_dG9z1d8kWvk5l-s2dxOY7S9KcQj68HE6Xc-US4EfrxriwyHgjhAft0gAwtfNIBq7_9hhSAv05N/s1600/Lentil+soup.jpg" height="320" width="240" /></a></div>
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<br />
<b>Ingredients:</b><br />
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1 teaspoon extra virgin olive oil<br />
1 medium onion, diced<br />
2-4 carrots, sliced (I like a lot of these!)<br />
4 cups vegetarian soup broth<br />
1 cup of dry lentils<br />
1/4 teaspoon black pepper<br />
1/4 teaspoon dried thyme<br />
2 bay leaves<br />
1/2 teaspoon salt<br />
1 Tablespoon fresh lemon juice<br />
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<b>Directions:</b><br />
<b><br /></b>
In a large pot saute the onions and carrots in olive oil until onions are translucent. Add broth and seasonings. Reduce heat. Cover and simmer until lentils are soft, about an hour. Remove bay leaves. Stir in lemon juice. Serve with a salad and whole grain bread.<br />
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You can monkey around with this recipe and double it or add more/different ingredients. I think it's very forgiving. Might even be good with some celery, too! Hope you enjoy!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-12090110616880726792011-11-22T11:03:00.000-08:002011-11-22T11:03:02.558-08:00Favorite Cherry PieMy mom used to always make this for Thanksgiving and Christmas. It is truly a family favorite!<br />
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<div style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><b>Cherry Pie</b></div><div style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><b><br />
</b></div><div style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><b>2 16 ounce cans pitted tart red cherries (water pack)</b></div><div style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><b>1 cup sugar</b></div><div style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><b>1/4 cup cornstarch</b></div><div style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><b>1 tablespoon butter</b></div><div style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><b>3 to 4 drops almond extract</b></div><div style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><br />
</div><div id="yui_3_2_0_1_1321985911586602" style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><span id="yui_3_2_0_1_1321985911586601">Drain cherries, reserving 1 cup liquid from can. In a large saucepan combine 3/4 cup sugar and the cornstarch. Stir in reserved cherry liquid. Cook and stir over medium heat until thickened and bubbly. (Do not leave unattended! It will burn.) Cook and stir 2 minutes more. Remove from heat and stir in remaining sugar, butter, and almond extract. Gently fold in cherries. Cool slightly.</span></div><div style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"><br />
</div><div style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px;">Fill a pastry-lined 9 inch pie plate with cherry mixture. Top with lattice crust, if desired. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil. Bake for 25-20 minutes more or until crust is golden. Cool on wire rack. Serves 8.</div><div><br />
</div>Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-72680297732279726792011-07-20T18:19:00.000-07:002011-07-20T18:23:48.475-07:00Cheesecake Cookie Cups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08R8Olgj9K1GkbF3vJ8bB8-if6GV1wQBAqa2objGK1SBeP5uIrfjPEfvQlfjzybWAsi0ssx_l-1ogM3NgP7_uwvuNdi7NHUywIfUPthGnqFHlvEIk-XWWysE4jYFw0_9gloF58m3nwZiT/s1600/cheesecake+cookie+cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08R8Olgj9K1GkbF3vJ8bB8-if6GV1wQBAqa2objGK1SBeP5uIrfjPEfvQlfjzybWAsi0ssx_l-1ogM3NgP7_uwvuNdi7NHUywIfUPthGnqFHlvEIk-XWWysE4jYFw0_9gloF58m3nwZiT/s1600/cheesecake+cookie+cups.jpg" /></a></div><br />
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1 pkg. (16.5 oz) Refrigerated chocolate chip cookie bar dough<br />
2 pkgs. (8 oz. each) cream cheese, room temperature<br />
1 can (14 oz.) Sweetened condensed milk<br />
2 large eggs<br />
2 teaspoons vanilla extract<br />
1 can (21 oz.) cherry pie filling<br />
<br />
Step 1--Preheat oven to 325 degrees. Paper-line 24 muffin cups. Place one piece of the cookie dough in each muffin cup.<br />
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Step 2--Bake for 10-12 minutes or until cookie has spread to edge of cup.<br />
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Step 3--In a medium bowl beat cream cheese, sweetened condensed milk, eggs, and vanilla extract until smooth. Pour about 3 Tablespoons cream cheese mixture over each cookie in cup.<br />
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Step 4--bake fir additional 15-18 minutes or until set. Cool completely in pan on wire rack. Top each with level Tablespoon of pie filling. Refrigerate for 1 hour. Serve.<br />
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Makes 24 servings. (6 points each for Weight Watchers)Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-81897168704214666052011-06-21T06:53:00.000-07:002011-06-21T06:53:58.917-07:00Yummy Peach Cobbler<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEZjYBWjFMHJP2N2MJaMiTyiw2OWtwdqrJ9aEkMNjjPjmMcxpWVDXATVWBg3-pUDEOSof0x3X3t9dehtsTyeLl20C2DmRDQqsh7i8oP_-cawT6rksHXKX3p4q2Po2Vj4nlgqu__pncg3wA/s1600/Peach+cobbler+for+blog.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEZjYBWjFMHJP2N2MJaMiTyiw2OWtwdqrJ9aEkMNjjPjmMcxpWVDXATVWBg3-pUDEOSof0x3X3t9dehtsTyeLl20C2DmRDQqsh7i8oP_-cawT6rksHXKX3p4q2Po2Vj4nlgqu__pncg3wA/s320/Peach+cobbler+for+blog.jpeg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Yummy Peach Cobbler</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1/2 cup of butter (1 stick)</div><div style="text-align: left;">1 cup flour</div><div style="text-align: left;">2/3 cup sugar</div><div style="text-align: left;">1/3 cup light brown sugar</div><div style="text-align: left;">2 teaspoons baking powder</div><div style="text-align: left;">1/2 teaspoon cinnamon</div><div style="text-align: left;">1/4 teaspoon salt</div><div style="text-align: left;">3/4 cup milk</div><div style="text-align: left;">1 large can sliced peaches, drained (28 ounces)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Pour butter into glass baking dish (2-3 qt size). Mix together all dry ingredients. Add milk. Stir until smooth and then add peaches. Pour on top of melted butter in baking dish. Bake for 40 minutes at 350 degrees. Cool slightly and serve with vanilla ice cream.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This was very easy and yummy! I used whole wheat flour, but you can use all-purpose or a combination of both. If you don't like cinnamon you can leave that out. Enjoy!</div><div style="text-align: left;"><br />
</div>Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-8604857546682424922011-06-04T10:09:00.000-07:002011-06-21T07:03:26.183-07:00The Bomb Banana Bread!My own special recipe!<br />
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1 8 oz. package cream cheese<br />
1 cup sugar<br />
1/4 cup butter<br />
1-1 1/2 cups mashed bananas<br />
2 eggs<br />
2 1/4 cups flour<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon cinnamon<br />
<br />
Combine softened cream cheese, butter, and sugar--mix until well blended.<br />
Add in bananas and eggs. Blend.<br />
Pour in combined dry ingredients and mix just until moistened. <br />
Pour into greased and floured 9 X 5 inch loaf pan.<br />
Bake at 350 degrees for 1 hour and 10 minutes.<br />
Cool 10 minutes. Remove from pan.<br />
Eat!<br />
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Tips--I use home ground whole wheat flour. You can use whole wheat, regular, or a combination of the two and this recipe is still delicious! Add 1/2-1 cup of nuts, if desired.Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-50937631267016424612010-11-20T11:29:00.000-08:002011-06-21T07:03:03.589-07:00Yummy Lentil Soup<div>This soup is very inexpensive to make and extremely tasty. </div><div><br />
</div>-2 tsp extra virgin olive oil<br />
<div>-2 small onions, diced</div><div>-2 or 3 carrots, sliced</div><div>-4 cups vegetarian soup broth</div><div>-2 cups water</div><div>-2 cups dry lentils</div><div>-black pepper</div><div>-1/2 tsp salt</div><div>-1/2 tsp Italian seasoning</div><div>-2 bay leaves</div><div><br />
</div><div>Saute onions and carrots in olive oil. In a large pot, or crock pot, add vegetable broth, lentils, and seasonings. Cook on low until lentils have softened (1 hour). Take out bay leaves and eat!</div><div><br />
</div><div>**Tips: I serve this with whole wheat bread and a salad. You could have turkey sandwiches, also. We like to sprinkle Parmesan cheese or grated mozzarella on top. You can throw everything in a crock pot and let it sit on low all day.</div><div><br />
</div><div>Serves 6-8 people. Double it if you want leftovers. It keeps well in the refrigerator or freezer. Enjoy!</div><div><br />
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</div>Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-69765493667867760832010-10-25T15:11:00.000-07:002011-06-21T07:02:39.487-07:00Easy Chicken Parmesan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjJUwLmrV1Nmfx2HU3cgp-ynGs0PP3dXa7kS2OfaYkgUTG4pzM3g5bJhcTEqGBgZzvp0RxZl-dmrczTYOdVROlXsrboh1fwCrK1K4cR6kQM9yLEfvA2w-XEJM1ZQXo2e0TI4FybR1OBcs/s1600/New+Stone+for+Kara+005.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5533575450545709154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjJUwLmrV1Nmfx2HU3cgp-ynGs0PP3dXa7kS2OfaYkgUTG4pzM3g5bJhcTEqGBgZzvp0RxZl-dmrczTYOdVROlXsrboh1fwCrK1K4cR6kQM9yLEfvA2w-XEJM1ZQXo2e0TI4FybR1OBcs/s320/New+Stone+for+Kara+005.jpg" style="cursor: hand; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div>Layer in a treated baking dish:<br />
<br />
1 16 oz. box of vermicelli<br />
6-8 breaded Tyson brand chicken patties, mostly thawed<br />
1 to 2 jars spaghetti sauce<br />
sliced provolone cheese (you can use shredded, if you prefer)<br />
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Bake 30 min. or until hot through and bubbly (350 degrees)<br />
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I serve this with a salad and bread and everyone eats it up!<br />
You can increase any of the ingredients as desired to fit your family. The bag of the chicken patties includes 10. (It's like a big chicken nugget. Who doesn't like that?)</div>Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-53479587503515658442009-05-07T11:07:00.000-07:002011-06-21T07:01:24.714-07:00Southwest Chicken (Crockpot)1 can black beans, rinsed and drained<br />
1 can corn, drained<br />
1 cup salsa, divided<br />
up to 2 pounds of chicken pieces or tenders, boneless/skinless<br />
1 cup grated cheese<br />
<br />
Layer in crock pot: beans, corn, half of salsa, chicken, and remainder of salsa. Cook on low 6 hours. Top with cheese and cook on high until melted.<br />
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Prepare yellow rice according to package directions.<br />
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I use 2 pounds of chicken tenders and double everything else in the recipe. It feeds our whole family of 9!Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-51166845522936388122009-02-23T15:27:00.000-08:002011-06-21T07:01:02.825-07:00Easy Chicken & Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvR22-0n4frABkTr1C0CnLgMfOYvOK6v9nZXXgtuPN4kv8rJk2uTkVSEvgWUhRRhomFY33G4TenOfKhGkHdrcPJrEcT40HCYJgtr78jqPKIf72Lfgiu8n5UmlFzVv905psx7tIHmkSKio/s1600/Mom's+Chicken+and+Rice.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5463080409029952434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvR22-0n4frABkTr1C0CnLgMfOYvOK6v9nZXXgtuPN4kv8rJk2uTkVSEvgWUhRRhomFY33G4TenOfKhGkHdrcPJrEcT40HCYJgtr78jqPKIf72Lfgiu8n5UmlFzVv905psx7tIHmkSKio/s320/Mom's+Chicken+and+Rice.jpg" style="cursor: hand; display: block; height: 212px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div align="center">2 cups rice (white or brown)<br />
4 cups chicken (I rip up a rotisserie.)<br />
2 cans cream of chicken soup<br />
1 can of milk<br />
salt and pepper to taste<br />
<br />
Cook rice as instructed. Rip up a rotisserie chicken and set aside. Put rice in bottom of 13 X 9 casserole dish. Salt & pepper. Layer chicken on top. Pour mixture of cream of chicken soup and milk over chicken and rice. Bake at 350 degrees for about 30 minutes.<br />
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This feeds our whole family (of 9) for one meal. You can increase the rice to 3 cups to stretch the meal. I sometimes add things like a can of peas or some shredded cheese. Enjoy!</div>Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com2tag:blogger.com,1999:blog-1441149224286135977.post-47139678848249525002009-01-22T19:41:00.000-08:002016-08-20T17:23:07.857-07:00Tater Tot Casserole<br />
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<b><span style="color: #33cc00;"><u> Tater Tot Casserole</u><span style="background-color: black;"><span></span></span></span></b><br />
<span style="background-color: black;"><br /></span>
<span style="background-color: white;"><span style="color: #33cc00;">1-2 lb ground turkey cooked, seasoned, drained</span></span><br />
<span style="background-color: white;"><span style="color: #33cc00;">1 bag tater tots </span></span><br />
<span style="background-color: white;"><span style="color: #33cc00;">1 can cream of mushroom</span></span><br />
<span style="background-color: white;"><span class="Apple-style-span" style="color: #33cc00;">1 can cream of chicken</span></span><br />
<span style="background-color: white;"><span class="Apple-style-span" style="color: #33cc00;">1 can evaporated milk</span></span><br />
<br />
Brown meat and spice as desired. Place in large casserole dish. Cover with tater tots. Mix soup and milk together. Pour over top. Bake at 350 for 1 Hour. Makes 1 9X13 casserole.<br />
<br />
Currently this recipe feeds our family of 9, but we have some littles. I would double it with several hungry teens. Make 2 pans. We usually steam a large pot of broccoli as a side. Or we warm up some corn and peas. Enjoy!Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com1tag:blogger.com,1999:blog-1441149224286135977.post-68441344127603793542009-01-22T19:31:00.000-08:002011-06-21T06:57:35.728-07:00Mac N Beef<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzE0yAyqoQHjQjqRbTKt3glbbWRPXBoFVVzG0AChsEtVlQbDP6sAmsrrkZyC0vq312_Ocx1lLoiY76jo3HJPz6kIQtPqN3hlee334Nct8yH3Iug17WImbpEGq85B-G5vx81NpAkrNs-df/s1600/Mom's+Mac+N+Beef.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5463082065243936546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzE0yAyqoQHjQjqRbTKt3glbbWRPXBoFVVzG0AChsEtVlQbDP6sAmsrrkZyC0vq312_Ocx1lLoiY76jo3HJPz6kIQtPqN3hlee334Nct8yH3Iug17WImbpEGq85B-G5vx81NpAkrNs-df/s320/Mom's+Mac+N+Beef.jpg" style="cursor: hand; display: block; height: 238px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div align="center"><span style="color: #009900;">2-2.5 lbs. ground beef</span><br />
<span style="color: #009900;">1 cup chopped onion</span><br />
<span style="color: #009900;">2 cans diced tomatoes with mild green <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">chilies</span></span><br />
<span style="color: #009900;">2 cups dried elbow macaroni</span><br />
<span style="color: #009900;">2 cups shredded cheese</span><br />
<br />
1. Brown meat and onion in skillet. Season as you desire.<br />
<br />
2. Add zesty tomatoes (don not drain) and 2 cups of water. Bring to boil and stir in elbow macaroni. Cover and simmer for 15-20 minutes or until pasta is tender.<br />
<br />
3. Top with cheese. Serves 8<br />
<br />
We serve this with chips, sour cream, and a salad or other vegetable. (You may want to double this if you have lots of hungry boys!) The kids LOVE this!</div>Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-88272851604860458852008-07-19T17:33:00.000-07:002011-06-21T06:57:50.177-07:00Favorite Cornbread1 cup cornmeal<br />
1 cup flour<br />
<span style="color: #33cc00;">*I use 1/2-1 cup of wheat flour instead of all white flour</span><br />
1/2 cup sugar<br />
1 tsp. baking powder<br />
1 tsp. salt<br />
1 cup milk<br />
1/4 cup oil<br />
1 egg<br />
<br />
Stir with a whisk and pour into an 8 X 8 pan. Bake at 425 degrees for 15 minutes. Cook 2 recipes in a 9 X 13 pan for 20 minutes. Until a toothpick comes out clean. Enjoy!!! Goes great with chicken or pork chops! This recipe is very simple, but will leave them clamoring for more...Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-60737887741739910242008-02-07T19:50:00.000-08:002011-06-21T06:57:23.242-07:00Cheesy Rigatoni<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAX6AILVQSyLo8dy2TLu4gGBjaj-I2LxMti3C9bzekt8sGpkgKeuaR-4xdk79M1tIEtLXln4OejuGecjPUhnSNCG8NBcIeTVprPpBIMGX-hglkKAdhU9f2EzrsVv-UocDJAirlHQ0vj8t/s1600/Cheesy+Rigatoni.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5459748005251477954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAX6AILVQSyLo8dy2TLu4gGBjaj-I2LxMti3C9bzekt8sGpkgKeuaR-4xdk79M1tIEtLXln4OejuGecjPUhnSNCG8NBcIeTVprPpBIMGX-hglkKAdhU9f2EzrsVv-UocDJAirlHQ0vj8t/s320/Cheesy+Rigatoni.jpg" style="cursor: hand; display: block; height: 189px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<span style="color: red;">***My entire family LOVES this recipe. It is quite a favorite. Enjoy!***</span><br />
<br />
1 (16 ounce) package rigatoni pasta, uncooked<br />
1 1/2 lbs ground beef<br />
1 (28 ounce) jar spaghetti sauce<br />
1 (11 ounce) can condensed cheddar cheese soup<br />
1 teaspoon ground black pepper<br />
1-1 1/2 teaspoon dried Italian seasoning<br />
2-3 cups shredded Italian cheese (6 cheeses mixed), divided<br />
<br />
Prepare the pasta according to the package directions; rinse and drain. Pour into 9 X 13 casserole dish. Cook and stir the beef over medium-high heat until meat is browned; drain.<br />
Add in spaghetti sauce, soup, pepper, and Italian seasoning; stir to combine.<br />
Pour sauce over pasta. Carefully mix sauce in. Add 2 cups cheese and mix in.<br />
Sprinkle remaining 1 cup cheese over the top. Cover with tinfoil.<br />
Bake at 350° for 35 minutes or until heated through. Take tinfoil off for last 5 minutes to let cheese melt.</div>Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com1tag:blogger.com,1999:blog-1441149224286135977.post-36779353399918755612007-12-12T17:03:00.000-08:002011-06-21T06:57:10.326-07:00Christmas Holly Clusters<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSyGmrHYSelqqAjyKPqDye_fSHV4zXc-dfP1G6Ogz32_ndKK-YSoFgIVotTWLob5c745yMj2-HluqewfJQRLVReB3yRXMlyb4ft5k0E1VKZjDYHXvCbn7a_ew29tCFPGBfNaJSRR8qBq0/s1600/Holly+Clusters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSyGmrHYSelqqAjyKPqDye_fSHV4zXc-dfP1G6Ogz32_ndKK-YSoFgIVotTWLob5c745yMj2-HluqewfJQRLVReB3yRXMlyb4ft5k0E1VKZjDYHXvCbn7a_ew29tCFPGBfNaJSRR8qBq0/s320/Holly+Clusters.jpg" width="320" /></a></div><br />
1/2 stick butter<br />
1 bag Kraft marshmallows<br />
1/2 tsp. green food coloring (or as much as you like to get desired color)<br />
4 1/2 c. cornflakes<br />
Red Hots (red cinnamon candies)<br />
<br />
Melt butter in saucepan on low heat. As the butter begins to melt, add the marshmallows. Stir constantly. Add the green food coloring when the marshmallows are mostly melted. Stir until melted. Turn off heat. Add cornflakes and stir until they are coated. Drop a spoonful of cornflakes on waxed paper and press 3 red cinnamon candies on each cluster. Let dry about one hour. Makes about 30. You might want to double this recipe. Eat them up, yum!<br />
<br />
**I use the microwave for this recipe, too. Microwave butter and marshmallows on high for about 2 minutes. Stir. Then microwave for another minute or so. Add food coloring and proceed from there. It helps to have an assistant put the red hots on while you are trying to get the cookies off the spoon and your hands as you go!Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-31846552174986175232007-12-01T07:01:00.000-08:002011-06-21T06:56:59.491-07:00Whole Wheat Banana PancakesGo <a href="http://www.hillbillyhousewife.com/bananapancakes.htm">HERE </a>for this recipe! It's fantastic! I use home ground whole wheat, but store bought should be just fine, too. Use very ripe bananas for the best result--lots of brown spots. 1 batch made 15 small/medium pancakes. I like to add a little more milk to thin it a little.Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-38542804915599209192007-11-12T09:46:00.000-08:002011-11-28T12:52:30.072-08:005 can Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNghvQDpIUyNfZl8GR2XRSccxpsB3ozxYco0ZYla5s5EH9its9tHER1Rt_CiQUoQMXzuXbQApNFQBfgdpQ42EMFVDS7h19iv05ZWnVZD-2VWNVJi_BtBcnUF-BBE1J8-eJvbluLasM_hN/s1600/Fall+2011+124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNghvQDpIUyNfZl8GR2XRSccxpsB3ozxYco0ZYla5s5EH9its9tHER1Rt_CiQUoQMXzuXbQApNFQBfgdpQ42EMFVDS7h19iv05ZWnVZD-2VWNVJi_BtBcnUF-BBE1J8-eJvbluLasM_hN/s320/Fall+2011+124.jpg" width="320" /></a></div><br />
<br />
1 can Hormel Chili, no beans<br />
1 can white corn<br />
1 can Veg-All<br />
1 can Rotel (I use mild)<br />
1 small can tomato sauce<br />
1 pound browned ground beef<br />
<br />
Combine everything in pot (or crockpot!) and serve with shredded cheese and sour cream. We like to serve with our <a href="http://nancysrockinrecipes.blogspot.com/2008/07/favorite-cornbread.html">favorite cornbread</a> and scoop with tortilla chips! This recipe is very forgiving and you can modify it how you like or double it. Doubling it feeds our family of 9 with some leftover. Enjoy!Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-57609944176016049022007-03-21T14:03:00.000-07:002011-06-21T06:56:32.649-07:00Texas Two-Step Chicken Picante2 cups Pace Picante Sauce (3 cups if you like a lot of sauce)<br />
6 T brown sugar<br />
2 T dijon mustard<br />
2 pounds chicken breast (I buy cutlets or tenderloins)<br />
<br />
Mix sauce ingredients in a medium bowl. Place chicken in a shallow baking dish (9x13 is fine). Cover with sauce mixture and bake at 400 degrees for 20-25 minutes or until done. I serve this with yellow rice and a salad. All the kids love it and it's <strong><em>easy!</em></strong>Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0tag:blogger.com,1999:blog-1441149224286135977.post-36358208604118487612007-03-02T16:45:00.000-08:002013-11-17T16:28:03.588-08:00White Chicken Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCojTq1LrzniLdPnrEMRTbSVeGmuL3gdf2CSfvAdWGNAvNAEKWq0gnsoEhd0l-GSxoYZma9gui-kKsyVB09Q8Bs6Sea9kAvTBFooKiwbBHXaTbYTSDJ3LwNDugt_b6_7wHLWuBG_txnUCH/s1600/white+chicken+chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCojTq1LrzniLdPnrEMRTbSVeGmuL3gdf2CSfvAdWGNAvNAEKWq0gnsoEhd0l-GSxoYZma9gui-kKsyVB09Q8Bs6Sea9kAvTBFooKiwbBHXaTbYTSDJ3LwNDugt_b6_7wHLWuBG_txnUCH/s320/white+chicken+chili.jpg" width="240" /></a></div>
<br />
<br />
Here you will find some family favorite recipes. I will add as I have time! This is one the <em><strong>whole </strong></em>family just loves. We got it from the <a href="http://www.marmeedear.com/store/index.php?main_page=index&cPath=97&zenid=4b07c2100f4c9ac0dc5a5c736ec44e3f">momys cookbook</a>. I changed it a little bit to make it easier. Yum!<br />
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<strong><span style="color: #996633;">White Chicken Chili</span></strong></div>
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<span style="color: #663333;">2 cans navy beans </span></div>
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<span style="color: #663333;">2 cans chopped green chilis</span><br />
<span style="color: #663333;">1 can of corn </span></div>
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<span style="color: #663333;">4 cups chicken broth/1 cup water </span></div>
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<span style="color: #663333;">2 t ground cumin</span></div>
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<span style="color: #663333;">1 1/2 t dried whole oregano</span></div>
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<span style="color: #663333;">2 cloves garlic </span></div>
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<span style="color: #663333;">1/2 t ground red pepper(cayenne)</span></div>
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<span style="color: #663333;">1 t salt</span></div>
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<span style="color: #663333;">4 cups chicken--I rip up a rotisserie chicken</span></div>
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<span style="color: #663333;"></span> </div>
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<span style="color: #663333;">Put all ingredients in large crockpot. Cook on low 4-6 hours. I serve with shredded cheese and cornbread. Yummy!</span></div>
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Anonymoushttp://www.blogger.com/profile/08070358918737011146noreply@blogger.com0