Cornmeal Rolls (from Kendra Z.)

1/3 cup cornmeal
1/2 cup sugar
2 tsp. salt
1/2 cup shortening
2 cups milk
1 Tbsp. active dry yeast
1/4 cup warm water
2 beaten eggs
4 cups flour, or more as needed

Cook cornmeal, sugar, salt, shortening, and milk in medium saucepan until thick (like cooked cereal). Cool to lukewarm. Add yeast that has been dissolved in lukewarm water, then add eggs. Beat thoroughly. Add flour to form soft dough. Knead well on lightly floured surface. Place in lightly greased bowl, turn to coat all sides. Cover (with a towel or something) and let rise until doubled. Grease cookie sheet. Form dough into rolls and place on cookie sheet. Bake at 375 for 20-25 minutes.

Cherry Cheese Dessert (from Kendra Z.)

Mix together and spread into 9x13 pan:
1 1/2 cups graham cracker crumbs (1 pkg)
3 T. sugar
1/2 cup melted butter

Beat together:
2-8 oz. pkg cream cheese
2 cups powdered sugar

Fold in, then spread over crust:
2 cups cool whip

Spread 1 or 2 cans cherry pie filling over top and refrigerate.

Garlic White Sauce for Pizza (from Kendra Z.)

1/4 tsp garlic powder (more or less to taste)
1 1/2 Tbsp. butter
1 1/2 Tbsp. flour
1/2 cup milk

Melt butter in sauce pan. Add garlic, stirring about 1 minute. Stir in flour. Add milk, continuing to stir until it starts to boil. Remove from heat and pour on piiza crust.

This is enough for 1 pizza.
The original recipe called for twice as much garlic powder, but that was too much for my taste.

Pizza (from Kendra Z.)

Crust:
1 T. yeast
1 cup warm water
2 tsp sugar
2 1/4 to 2 1/2 cups flour
1 tsp. salt or garlic salt
1 Tbsp. oil

Toppings:
spaghetti sauce or garlic white sauce
mozzarella cheese
whatever else you want!

Combine yeast, water, and sugar in large bowl; let stand until foamy. Add flour and salt, stir together until flour is moistened. Pour oil in bowl and knead for 5-8 minutes until dough is smooth and satiny. Let rise until doubled. Work out on pizza pan that has been sprayed with cooking spray.

Option 1: Spread on sauce and toppings and bake at 425 for 18 minutes.

Option 2: Bake crust for 5-7 minutes. Remove from oven and add toppings. Continue baking for 10-12 minutes.

Pasta Alfredo with Chicken and Bacon

1 lb. pasta
1 jar Alfredo sauce
diced tomatoes (fresh or canned, drained)
1 to 2 cups chicken, diced
3 strips cooked bacon, chopped
1 cup cheese, diced or shredded
broccoli or peas, if desired

Cook pasta. Combine all ingredients in casserole pan. Bake at 350 for 20 minutes.

Chicken Enchilada Casserole

3 lbs. cubed chicken breast
corn tortillas
large can green chili enchilada sauce
1 lb. sour cream
shredded cheese (as much as you want)
1/4 onion
bell pepper

Spray bottom of casserole pan with cooking spray. Tear up 6-8 corn tortillas in bottom of pan. Cook chicken in skillet with onion and green pepper. Mix cheese with chicken then pour over tortillas. Pour green chili enchilada sauce over chicken mixture. Tear up 4-6 corn tortillas over chicken mixture (make sure they get the enchilada sauce on them). Bake at 350 for 30 minutes. Remove from oven and spread sour cream on top; return to oven for about 5 minutes.

I like to serve this with fresh tomatoes.

Barbecued Meatballs (from Kendra Z.)

Meatballs:
3 lb. ground beef
12 oz. can evaporated milk or 1 cup milk
2 cups oats
2 eggs
1/2 cup chopped onion
1/2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder

Sauce:
2 cups ketchup
1 cup brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
1/4 cup chopped onion

To make meatballs, combine all ingredients and shape into balls. Place in a single layer in 9x13 pan (these are not tiny meatballs). To make sauce, combine all ingredients and stir until sugar is dissolved. Pour over meatballs. Bake at 350 for 1 hour.

Chili Skillet (from Kendra Z.)

1 lb . ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 tsp. garlic powder
1 c. tomato juice (or undrained diced tomatoes)
1-8 oz. can kidney beans, undrained
4 tsp. chili powder
1 tsp. dried oregano
1 tsp. salt
1/2 cup uncooked long-grain rice
1 cup corn
1/2 cup sliced black olives
1 cup shredded cheese

In a large skillet over medium heat, cook beef, onion, pepper, and garlic until meat is brown and vegetables are tender. Drain fat. Add the tomato juice, kidney beans, chili powder, oregano, salt, & rice; cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese, cover and cook only until cheese melts.

Ok--this is the real recipe, but I usually cheat when I make this so that it's a quick but yummy dinner. I open a few cans of chili or use leftover homemade chili. Then I mix it with pre-cooked brown rice and shredded cheese and cook unti heated.

Taco Soup

1 to 1 1/2 lbs. ground beef or turkey, browned
2 cans diced tomatoes
1 envelope taco seasoning
1 can kidney beans
1 can black beans
small pkg. frozen corn
1-2 tsp. cumin
2 cups water or broth

Cook in a crockpot on low for 6-8 hours or in a large pan on the stove for 30-60 minutes.

Serve with shredded cheese or sour cream and either tortilla chips or cornbread.

Country Sausage and Potato Casserole

2 cups frozen hashbrown potatoes
2 Tbsp. chopped onion
2 T. butter
1 cup shredded cheddar
1 lb. bulk breakfast sausage, cooked and drained
4 oz. canned, sliced mushrooms
4 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper

Fry potatoes and onions in 2 Tbsp. butter until golden brown; place in greased 8 or 9 inch glass baking dish. Top with cheese. Crumble sausage and spread over cheese; top with drained mushrooms. Combine eggs, milk, salt, and pepper; pour over sausage. Bake at 350 for 30-35 minutes.

For a huge pan (10 x 15) use: 10 cups hashbrowns, 2 lbs sausage, lots of cheese, 12 eggs, 1 1/2 cups milk.

Beef and Beans Over Rice (or Steak Chili)

1 Tbsp. prepared mustard
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1 lbs. round steak
1 cans kidney beans, drained
1-14 oz. can diced tomatoes
1/2 chopped onion
1 tsp. beef bouillon
cooked rice (I use the Foolproof Brown Rice recipe)

Cut round steak into strips, coat in mixture of first 5 ingredients then place in crockpot. Add the tomatoes, onions, and bouillon. Cook on low for 6-7 hours. Add kidney beans for the last 30 minutes. Serve over rice or mix with rice before serving (I mix it together).

Crockpot white chicken chili

4 cups chicken breasts, cubed
1/2 to 1 cup chopped onion
3 tsp minced garlic
4 to 5 cups chicken broth
4 tsp ground cumin
3 tsp dried oregano or Italian seasoning
1 1/2 tsp salt
3/4 tsp. Tabasco (or more, to taste)
5 cans great northern beans, drained, rinsed (or 2 lbs. dry, pre-soaked)
2 cans corn, drained (optional--I've never added this)
6 Tbsp chopped fresh cilantro, optional

Mix all ingredients in crockpot. If using canned beans, cook all other ingredients for 4 to 5 hours (or until chicken is tender) then add beans, corn & cilantro (both optional) and cook for 30 more minutes. If using dry beans, cook all ingredients together all day, adding optional corn and cilantro for final 30 minutes.

Sweet & Sour Ham

1-8 oz. can pineapple chunks
1/4 cup ketchup
2 tsp soy sauce
2 tsp sugar
2 cups cubed, fully cooked ham
2/3 cup cubed green or sweet red pepper
1 Tbsp. cornstarch
2 Tbsp. cold water
hot cooked rice, optional

Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a bowl, combine reserved juice, ketchup, soy sauce, and sugar. Add ham and green pepper. If desired, cover and refrigerate for 30 minutes to marinate. In a skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until green pepper is tender. Dissolve cornstarch in water; stir into skillet. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Reduce heat. Stir in pineapple; heat through. Serve over rice, if desired.

Chicken Pot Pie (from Hillbilly Housewife)

Crust:
2 1/4 cups flour
1 tsp salt
2/3 cup shortening
1/2 cup water

Filling:
4 cups cooked, chopped chicken
1 lb. frozen mixed vegetables, or 2-15 oz. cans, well drained

Gravy:
1/4 cup margarine
1 cup chopped onion
1 cup chopped celery
1/2 cup flour
4 cups chicken bouillon
1/2 tsp pepper
1/2 tsp poultry seasoning (or whatever seasinings sound good)

In a large bowl, combine flour and salt. Add shortening; combine until mixture is crumbly. Add water and stir to combine. Gather particles up into ball of dough; roll dough out between sheets of waxed paper to make a large rectangle. Set aside.

Oil a 9x13 pan. In it arrange the chopped chicken and the mixed vegetables. Set aside.

In a large saucepan melt the margarine. Add onion and celery; saute until onion is tender. Sprinle the flous over the vegetables and stir. Pour in the bouillon and stir to dissolve the flour. Add pepper and poultry seasoning. Bring gravy to a boil, stirring frequently, and boil for a few minutes.

Pour hot gravy over the chicken and vegetables. Stir to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. (It doesn't have to fit perfectly.)

Bake at 450 for 30 minutes.

Family Favorite Macaroni & Cheese

2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. worcestershire sauce
2 cups milk
2 cups shredded or cubed cheddar cheese (8 ounces)

1. Preheat oven to 350.
2. Cook macaroni according to directions on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Pleasant Pork Chops

6 pork chops
salt to taste
pepper to taste
3 T. butter
1/2 onion, chopped
1 clove garlic, minced
3/4 c. chicken broth
1 c. sour cream
2 t. paprika

Saute onion and garlic in hot butter. Add pork chops to skillet and cook until mostly done. Remove pork chops from skillet. Add broth,sour cream, and paprika to the onion-garlic mixture. Return pork chops to skillet and cook until everything is heated through.

I highly recommend serving this with/over "Foolproof Oven-Baked Brown Rice". It's delicious with this sauce!

(The original recipe said to brown the pork chops, then add the chicken broth and cook at low heat for 1 hour. Then to transfer the pork chops to a serving plate, reduce the juices in the skillet to half, add the sour cream, and heat through. Then pour mixture over pork chops. My way seems easier/faster and tastes good!)

Italian Sausage with Bow Ties

16 oz. bow-tie pasta (or penne or whatever)
1 lb. bulk Italian sausage
1/2 cup chopped onion
1 1/2 t. minced garlic
1/2 t. red pepper flakes, crushed (or to taste)
2 cans diced tomatoes, drained
1 1/2 cups heavy cream or half & half
1/2 t. salt
1/4 t. dried basil

Cook pasta according to package directions. Meanwhile, cook the sausage, onion, garlic, and pepper flakes over medium heat until meat is no longer pink. Drain. Stir in tomatoes, cream, salt, and basil. Bring to a boil over medium heat. Reduce heat, simmer, uncovered for 6-8 minutes, stirring occasionally. Drain pasta; toss with the sausage mixture. Garnish with parmesan cheese, if desired.

Hamburger Pie

This is absolutely one of our very favorite recipes. It just tastes like home.

2 lb. ground beef, browned & drained
1-2 tsp. garlic, minced
1 can diced tomatoes
1 can tomato sauce
1-2 cans green beans
potatoes, mashed
cheddar cheese, shredded

Brown the ground beef and garlic, then drain. Add tomatoes and tomato sauce (sometimes I just use a few small cans of tomato sauce). Spread meat & tomato mixture in a 9x13 pan or a large casserole pan. Spread the green beans on top of the meat mixture. Make mashed potatoes. I make them from scratch (I'm not an instant potato fan) and use 8-12 potatoes, depending on how many people I'm feeding. Spread the mashed potatoes on top of the green bean layer. Top with shredded cheddar cheese. Bake at 350 for 30 minutes.

Hawaiian Fruit Crumble

I made this recipe for the first time today. I happened to have the ingredients in my pantry and it sounded good. Keaton and Delaney both liked it, so it must be ok!

3 cups thinly sliced apples (I was lazy and even left the peel on)
1 can crushed pineapple, drained
1 can whole cranberry sauce
1 1/2 cups oats (quick-cooking or old-fashioned)
1 cup packed brown sugar
3/4 cup flour
3/4 t. ground cinnamon
1/4 cup butter or margarine

Place apple slices in 9x13" baking dish. Spoon pineapple evenly over apples, then cover with cranberry sauce. Mix oats, brown sugar, flour, and cinnamon. Cut in butter or margarine until crumbly. Sprinkle over fruit. Bake at 350 for 30-40 minutes, or until apples are tender and topping is browned to your liking.

Hamburger Rice Skillet

This recipe makes enough for my family plus leftovers. It's very simple, but is one of my favorites.

2 lb. ground beef
1/4 onion, diced
2 t. minced garlic
2 cans diced tomatoes
1 small can tomato sauce
approx. 6 cups cooked brown rice ("Foolproof Oven-Baked Brown Rice", doubled)
1 - 2 cups cheese, shredded
approx. 6 cups brown rice ("Foolproof Oven-Baked Brown Rice", doubled)
salt, to taste

In a large skillet, fry the ground beef, onion, and garlic until meat is cooked through. Drain off fat. Add the rice, tomatoes, tomato sauce, and salt. Cook on medium heat until everything is heated. Mix in cheese, heat just until melted.

Foolproof Oven-Baked Brown Rice

This is honestly one of my favorite, most-used recipes. I LOVE brown rice, but I hate cooking it on the stove. It never seems to come out right. This recipe works perfectly every time. If I know I'm going to want to use brown rice in a recipe for dinner, I just make a pan of this in the afternoon so it's ready to go. I've also made it and then put it in the freezer to use later.


1 1/2 cups long-, medium-, or short-grain brown rice
2 1/3 cups water
2 t. oil or unsalted butter
1/2 t. salt

Preheat oven to 375. Combine all ingredients in an 8x8 baking dish. Cover tightly with a double layer of foil. Bake 1 hour, until tender (every once in a while I add 5 minutes). Remove baking dish from oven and loosen the foil (I usually lift up a corner). Let rice stand for 5 minutes.

Note: You can double this recipe in a 9x13 baking dish without increasing the baking time. You can also use a baking dish with a lid instead of the foil.

Crockpot Chili

This is another recipe that made a HUGE pot. My crockpot is 7 quarts, and it was completely full. If we get tired of the leftovers, I just freeze them for later.

3 lb. dry beans, pre-soaked (kidney or a mixture of kidney and pinto or red...)
2 cans diced tomatoes
1 14 oz. can tomato sauce
3-4 T. cumin
2/3 c. chili powder
onion, diced
ground beef, browned
1 t. garlic powder (could probably be increased)
salt to taste (I add it at the end, it's supposed to make the beans cook better)
water (cover beans..add more later if it's getting low)

Combine all ingredients in the crockpot. Cook all day, until beans are tender. If we want more heat, we add tabasco.

Corn Muffins

These are amazing with the corn in them! I've never done it, but you could also add jalapenos or cheddar cheese.

1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 t. baking powder
1/2 t. salt
1 egg, beaten
1/4 c. oil
1 c. milk
1 can corn, drained

Preheat oven to 400. Grease muffin pan or line with paper muffin liners.

Combine all ingredients; stir gently. Spooon batter into prepared muffin tins.

Bake for 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.

Chicken Noodle Soup

This isn't as much a "recipe" as just a general idea. It's pretty basic, but Tierney asked if I was going to add it to my blog, so I guess I will. We had it last night and it was so good on a cold fall day.

2 chicken breasts, diced (raw)
6 carrots, sliced
3 celery stalks, diced
1/2 c. onion, diced
water (enough to cover everything and provide as much broth as you want)
chicken bouillon (however much you need for the amount of water you add)
salt & pepper
1 lb. pasta (this made a LOT so you could definitely cut this part down if you don't want leftovers)

Put all ingredients except pasta in a large pot. Cover and boil/simmer until carrots are tender (the chicken will be cooked by then). Cook pasta in a separate pot (you could just add it to the rest and cook, but I don't like to do that. It seems to soak up too much of the broth). Stir cooked pasta into the soup.

Note: you could also use canned chicken broth in place of the water and bouillon

Chili Sauce Chicken

2 T. honey
5 T. sweet chili sauce
3 T. soy sauce
12 chicken drumsticks, skin removed

In a large bowl, mix together the honey, sweet chili sauce, and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl; cover and refrigerate at least one hour.

Cook on the grill or bake until juices run clear. Baste with reserved marinade.

Tomato Corn Chowder

1/2 onion, chopped
4 -6 smoked sausage or polish sausage, diced
6 cups corn (fresh or frozen--you could use canned, but it wouldn't be as good)
3 cans diced tomatoes
8 medium potatoes, diced
water or broth (enough to cover potatoes at least)
bouillon granules or cubes (if using water instead of broth. Chicken or beef is fine)
creole seasoning, to taste (I use about 1 1/2 Tbsp.)

Combine all ingredients EXCEPT CORN in a large pot. Cook until potatoes are tender. Add corn once potatoes are almost done (I don't like the corn to get too overcooked).

Note: I don't really stick to these exact amounts, just whatever looks good. Also, I'm sure it would taste good without the bouillon/broth. The sausage and creole would be plenty of seasoning.

I'm trying to find my creole recipe to post. You can buy it at the store or make it yourself.

Taco Bake (from Kendra Z.)

1 1/2 to 2 lb. ground beef, browned & drained
(2) 16 oz. can kidney beans, drained
1 lg. can tomato sauce (or enchilada sauce or pizza sauce...)
16 oz. sour cream
taco seasoning
2 c. shredded cheese
bag corn chips, crushed

Brown ground beef then drain. Add kidney beans, tomato sauce, taco seasoning & 1 c. cheese. Simmer for 5 minutes. Cover bottom of casserole pan with thick layer of corn ships, reserving 2 cups for topping. Pour meat mixture over chips and bake at 350 for 20 minutes. Spread on sour cream and top with remaining cheese and corn chips. Bake again just until cheese is melted.

Crockpot Granola

5 c. old-fashioned oats
1/2 c. oil (vegetable, canola, coconut...)
1/2 c. honey
1 T. vanilla
1 tsp. cinnamon
1 c. unsweetened, shredded coconut

Combine all ingredients in a crock pot. Cook on low for 5 hours or until brown, stirring occasionally. Make sure you keep the cover cracked on the crockpot. The more frequently you stir, the finer the consistency. If you prefer clumpier granola, stir less.

Add raisins, dried fruits, nuts, chocolate chips...whatever you desier (I don't typically add anything). This is delicious as a cereal, snack, topping for yogurt, or made into granola bars.

To make into bars: combine 2 cups granola with 2 beaten eggs. Put in a lightly greased 8x8 pan and bake at 350 for 15 minutes. Cut into bars and cool.

Cheesiest Potato Soup

(I usually double this recipe)

Ingredients:
2 T. butter
1 c. diced onion
2 1/2 c. peeled and diced potatoes
3 c. chicken broth
1 c. heavy cream (I've also used half & half)
1 3/4 c. shredded sharp cheddar (or whatever kind of cheddar you have)
1/4 t. ground black pepper
1/4 t. salt
1/8 t. ground cayenne pepper

1. In a large saucepan, over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth. Bring to a boil then cover, reduce heat, and simmer 15-20 minutes, until potatoes are tender.
2. Puree potato mixture in a blender or food processer or use and immersion blender (I just use my potato masher to mash part of the potatoes--we like some chunks left). Return to pot over medium heat. Stir in cream, cheese, pepper, salt, & cayenne. Bring to a low boil and cook, stirring, until thickened 5 minutes.

I always serve this with some sort of bread for dipping--biscuits, rolls, Navajo fry bread, French bread...

My sister and daughter told me I should start a blog for recipes. I'll give it a try. I have no idea if I'll be able to keep up on it regularly, but here it goes. Maybe I'll start a separate blog for Bible study thoughts, family stuff, and other ramblings...