Meat and Potato Egg Bake

Meat and Potato  Egg Bake

8 eggs, beaten

2  to 2 1/2 c. shredded cheddar cheese or a blend

1/2 c. chopped green pepper

1/3 cup chopped onions (or to taste)

16 oz frozen hash browns

1 1/4 c. chopped, cooked ham, sausage, or bacon

1 1/4 c. milk

Salt and Pepper to taste

Preheat oven to 350º

Butter a 9 x 13 cake pan. Mix hash browns, green peppers, onions, salt and pepper. Place in buttered pan. Chop ham and scatter onto hash browns. Mix eggs and milk, pour on top of potatoes and ham. Sprinkle the cheese on top and put in oven

Bake at 350° for 55 to 60 minutes or until knife inserted comes out clean.

Enjoy!!

Toffee Oyster Crackers

I bet you can't eat just one...highly addictive. 

Toffee caramel Oyster Crackers.

4 cups Oyster Crackers

½ cup dark brown sugar

½ cup butter

Preheat oven to 400F.

Line a baking pan with aluminum foil then spray the foil lightly with cooking spray.

Melt butter in a medium sized, non-stick skillet then add brown sugar. Stir continuously while slowly bringing the mixture to a boil. Boil on medium heat 3 minutes or until it becomes lighter in color and “fluffier”. Stir continuously. Turn off the heat and add the oyster crackers.

Working quickly so the brown sugar/butter mixture doesn’t set up, pour the butter/brown sugar oyster crackers onto the prepared baking sheet and try to spread them out to a single layer.

Place the crackers on a middle rack in the hot oven and bake 2 minutes.

Remove the crackers from the oven and smooth them out to a single layer.

Place back in the oven and bake for 3 more minutes.

After a total 5 minutes baking time, remove from oven and place on a cooling rack to cool for 5 minutes.

Once they are cool enough to handle, pick up the edges of the aluminum foil that is under the crackers and bring the edges together so the crackers roll together.

Remove from the foil, break into individual pieces and place on foil or parchment paper to cool completely.

Store in an airtight container.

Fire Soda Crackers

1 lb saltine crackers (4 sleeves)

1 cup canola oil

1 (1 ounce) packet ranch dressing mix

 1 1/2 to 2  tablespoons crushed red pepper flakes

1⁄2 tsp garlic powder

Put the crackers in a large bowl.

In a small bowl, mix oil, dressing mix, pepper flakes, and garlic powder.

Stir until all ingredients are well mixed. Once mixed pour over crackers and gently mix until crackers are evenly coated. Let sit. Mix or stir gently every 5 minutes for about 20 minutes. Marking sure all crackers are being coated. Pour crackers onto baking sheet and scrape the bowl to get all the oil and seasoning onto the crackers.

Bake at 250º for 20 minutes stirring occasionally. 

Store in a ziplock bag. Will keep for about a week -- if they last that long!

Spinach Artichoke Dip

Spinach and Artichoke Dip

1 Cup chopped artichoke hearts (canned- well drained or frozen & thawed & well drained) 

1/2 cup frozen chopped spinach, thawed, well drained

8 oz. cream cheese, room temperature

1/4 c. Regular Mayonnaise (Not Miracle whip!)

1/2 cup grated Parmesan cheese 

1/4 c. grated Romano cheese 

1 tsp Minced Garlic

1/4 c. Mozzarella Cheese

1/2 teaspoon crushed red pepper flakes 

1/4 teaspoon salt 

1/8 teaspoon garlic powder 

1/2 tsp dried basil

dash black pepper 

In a large mixing bowl combine the cream cheese and mayonnaise, creaming them together until smooth. Add the Parmesan, Romano, garlic, basil, red pepper flakes, salt, garlic powder, salt mixing well. Add the (well drained!) artichoke hearts and spinach, folding into the seasoned cream cheese mixture. 

Spray 4 ramekins with nonstick spray or olive oil, fill with the dip and top generously with mozzarella. Bake at 350 for 20-25 minutes or until bubbly and golden brown.

Serve hot with crackers or chips for dipping

Spritz Cookies

2 cups  softened butter NO substitutions

2 cups granulated sugar

2 eggs

2 tsp. almond extract

5 cups  all purpose flour

1 tsp baking powder

1/2 tsp table salt

Cream butter and sugar, blend in egg and flavoring.. Combine dry ingredients, stir into creamed mixture. Mix well. Do NOT chill the dough. Pack some dough in cookie press. 

Press into desired shapes on non-greased cookie sheet. If desired, sprinkle with colored sugar crystals or trim with pieces of candy., pressing lightly into the dough. Dough may be colored too. 

Bake at 400º for 8 minutes.

Mares about 12 dozen cookies.

Cabbage roll stew

Cabbage roll stew

Ingredients:

1 1/2 to 2 pounds lean ground beef or   turkey

1 tablespoon oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

2 cans (14.5 ounces each) diced tomatoes or one quart of your own canned tomatoes

1 can (8 ounces) no salt added tomato sauce

1/2 cup water

1/2 cup cooked rice

1 teaspoon ground black pepper

1 teaspoon sea salt or to taste

Directions:

Fry onions and ground meat until meat is cooked through.

Add the garlic, cook an additional minute before adding the remaining ingredients. Add the cooked rice. Bring them to a boil, Cover, reduce the heat and simmer about 25 minutes or until cabbage is tender.

*I use ground turkey to keep the calories down. :)

Omelet in a mug

Microwave omelet in a mug

Again I used my 12 ounce wide mouth coffee mug. Unlike the muffins in a mug, you will need to give this a gentle stir a couple times throughout the cooking process to ensure that all the egg is cooked.

2 eggs
2 Tbls. milk
1/2 Tbls chopped onion
mushrooms, green peppers or veggie of your choice
You can also add chopped bacon, ham or sausage, meat of your choice.
Salt and pepper to taste.
shredded cheese

Cook in microwave for about 2 minutes, stirring at the 1 minute, 1.30 minutes. Stop when eggs are done to your liking. Over cooking will cause tough eggs.

**Note: I will make this again, quick and easy to make, and it tastes good
too without the fat from frying.

Berry muffin in a mug

Blueberry muffin in a mug.

This is so great for one person or if you just love blueberry muffins and don't want to be tempted by eating more than one. This recipe is quite good.

I used a 12 ounce wide mouth mug.

4 Tbls. Flour

 2 Tbls. Sugar

 1/8 tsp. baking powder

 pinch of baking soda

 Stir.

Add

 3 Tbls milk

1 Tbls. oil

 Stir. 

Add

1/4 cup blueberries or whatever berry you like, thawed or fresh. Stir

Top with about 1 Tbls. brown sugar and a touch of cinnamon.

Place in microwave and cook for about 1.5 minutes, depending on your oven. I have a high wattage microwave if that is any help.

Creamy Wild rice soup

This is a family favorite that gets many requests for more.  One bowl will have you asking for more too.

Creamy wild rice soup 

Ingredients

1 large onion, chopped

1 large carrot, shredded

1 celery rib, chopped

1/4 cup butter

1/2 cup all-purpose flour

8 cups chicken broth

3 cups cooked wild rice

1 cup cubed cooked chicken breast

1/4 teaspoon salt

1/4 teaspoon pepper
1/4 tsp. garlic powder

1 cup fat-free evaporated milk

Directions

1. In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Makes about 10 servings (2-1/2 quarts).

Flavorful baked Cod

For the record I am NOT a fish fan unless it is fried panfish. But this was very good, even to me. Hubby gave it a thumbs up and said to make it again. So it is now in my to make again file. Try it, you will like it. ;)

Baked Cod

Ingredients

1 cup Japanese breadcrumbs (panko)*

2 tablespoons chopped  parsley

1/4 teas. garlic powder

1/4 teas onion powder, (may use onion salt)

6 (6-oz.) cod fillets

salt to taste

2 tablespoons butter, melted ( I use butter flavored Pam)

Preparation

1. Combine first 4 ingredients in a small bowl.

2. Place fillets on a lightly greased foil on cake pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with 2 Tbsp. melted butter or spray top with buttered flavored Pam to keep the fat and calories down.

3. Bake at 400° for 17 minutes or until breadcrumbs are golden and fish flakes with a fork.

*1 cup fine dry breadcrumbs may be substituted.

Cheesy Mushroom Bake

Cheesy Mushrooms

1 lb fresh mushrooms, sliced

3 tbsp butter

3/4  tsp seasoning salt ( or to taste)

2 tbsp half and half (I use fat free)

1 tsp dried parsley

1/4  tsp black pepper

3/4  cup grated Mozzarella cheese or cheddar cheese

Preheat oven to 350°

In large frying pan or electric frying pan with lid (slightly ajar), fry mushrooms in butter over medium heat until softening.  Cook until water evaporates.  Remove lid of pan.  Add seasoning salt; stirring, fry until mushrooms are nice and brown. Add cream, parsley and black pepper.  Allow to simmer over low heat until cream reduces a little bit.  This can happen quickly. Arrange mushrooms in shallow casserole dish.  Sprinkle with cheese.  Bake 10 minutes, or until cheese is melted and gooey. :)

Yield:  6 servings

1 serving

115 calories

4 g protein

8 g fat

3 g carbs

Morning Glory muffins.

It used to be that I could find these muffins in any store, but those days seem to be done. This recipe is far better than any store bought muffins so give it a try, you won't regret it.

Morning Glory Muffins

2 1/4 cups all-purpose flour

1-1/4 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 eggs

1 cup canola oil

1 medium apple, chopped

2 teaspoons vanilla extract

2 cups grated carrot

1/2 cup raisins

1 cup crushed pineapple drained

1/2 cup flaked coconut

1/2 cup chopped pecans 

Directions

In large bowl, combine the flour, sugar, baking soda, cinnamon and salt.

 In another bowl, combine the eggs, oil, apple and vanilla. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pecans.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20 to 35  minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve Yield: about 1-1/2 dozen.

Banana Nut Muffins

1/4 cup butter, softened

1/2 cup sugar

1 egg

3/4 cup mashed ripe banana

1/2 teaspoon vanilla extract

1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1/8 teaspoon ground cinnamon

1/4 cup chopped walnuts

Directions

In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts.

Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.  Yield: 8 muffins.

Crazy Slaw

Crazy Slaw 

1 small head napa cabbage, shredded

2 small  red bell peppers, julienned

1 large  carrot, peeled and julienned

1 cup  snow peas, julienned

1 medium  red onion, julienned

4 whole green onions (scallions) chopped

1/4 cup  soy sauce

1/4 cup  rice wine vinegar

1/2 T. ginger

4 each  garlic cloves, minced

2 tbsp  sesame oil

2 tbsp artificial sweetener

2 tbsp toasted sesame seeds or black sesame seeds

salt and pepper, to taste

Makes 6 Servings: 132 calories each serving. 47.41 net carbs, 39.52 g. of fat

In a big bowl ... mix it all together! Let it sit for about 10 minutes. Mix it all again. Eat!

Yummy Low cal, low carb, vegetable soup

This soup is so good that one bowl won't be enough for a meal. I like it to ward off grazing during the day too. Can be used as breakfast, lunch, snack or dinner. Add some meat if you wish to add some protein. and make it a well rounded meal.  I prefer it without the meat. :)

6 cups vegetable broth or 6 cups water (The vegetable broth is the best way to go, I use no salt added)

 14 ounce can of diced tomatoes or you can use your garden fresh 

2 medium carrots  sliced ( about 1 cup)

1 medium onion, thinly sliced

1/2 medium bell pepper thinly chopped

1 cup chopped celery

1 6 ounce can tomato paste ( I use no salt added)

2 cups fresh broccoli florets ( used a bag of frozen mixed broccoli and cauliflower)

2 cups cauliflower florets, bite size pieces

1 cup thinly sliced cabbage (gives the illusion of noodles)

1 cup frozen corn, can use fresh or canned

1 1/2 tsp salt Or to taste

1 tsp pepper  
1 to 2 TBl  Sugar to cut the tomato acidity (optional)

In 6 quart pot, combine all the ingredients and place over medium heat. Cover and cook for about 45 minutes, until veggies are tender, stirring occasionally.

Bread and Butter pickles

These are the best bread and butter pickles I have even had. This recipe is a keeper!!!!

From Gloria Ruzicka, my dear Village neighbor.

Bread and butter pickles

1 ice cream pail of sliced cakes

1 cup sliced onions

1/4 cup pickling salt

Cover with cold water and ice for at least 2 hours.

Drain.

Boil: (until sugar is dissolved)

2 cups white vinegar

3 1/2 cups sugar

1 T mustard seed

1 tsp celery seed

 1 1/2 tsp turmeric

1/2 tsp alum

Add cukes and cook until warmed through. 

Store in fridge in pail or can in jars. Makes about 6 pints.

Cinnamon roll quick bread.

Easy Cinnamon Roll Bread (found on Facebook)

BREAD:

2 cups all-purpose flour 

1 tablespoon baking powder 

1/2 teaspoon salt 

1/2 cup sugar 

1 egg, room temperature

1 cup milk 

2 teaspoons vanilla extract 

1/3 cup plain greek yogurt, or sour cream

SWIRL:

1/3 cup sugar 

2 teaspoons cinnamon 

2 tablespoons butter, melted and cooled slightly (can use water instead)

GLAZE: 

1/2 cup powdered sugar

2 - 3 teaspoons cream or milk (as needed for consistency)

Preheat oven to 350 F. Grease and flour bread pan.

In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.

In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.

In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. Don’t over mix or you will lose the swirl.

Bake for 45-50 minutes or until the center tests done with a toothpick.

Cool for about 15 minutes before taking out of the pan, cool on wire rack.

Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top.

Slab apple pie

1 box Pillsbury refrigerated pie crusts, softened as directed on box

1 cup granulated sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 1/2 tablespoons lemon juice

9 cups thinly sliced, peeled apples (9 medium)

Glaze:

1 cup powdered sugar

2 tablespoons milk

Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17 x 12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.

Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan. Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.

Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.

Hashbrown Frittata

Frittata

1 1/2 cups frozen O Brian hash browns

1/4 cup chopped onion 

3 to 4 slices of bacon, chopped

1/2 teaspoon salt

1/8 teaspoon black pepper 

4 large eggs 

4 large egg whites 

1/4 cup (1 ounce) cheddar or mozzarella cheese

Coat pie pan with cooking spray. Fry  potatoes, onion, and bacon for 8 minutes or until potatoes are golden brown. Remove from pan. Combine salt, pepper, eggs, and egg whites in a medium bowl, stirring with a whisk. Stir in potato mixture and cheese.

Pour  egg mixture into pie pan.  Bake at 350º, check after 20 minutes, or until eggs are set and fluffy.  Each oven bakes differently so time varies.

Quinoa Tabbouleh

2 cups water         
1 cup quinoa
1 pinch of salt
1 to 2 Tablespoons olive oil
juice from half a lemon
1/2 teas. salt
3 tomatoes or one 15 ounce can of tomatoes with basil, garlic and oregano
1 seeded cucumber diced
8 chopped green onions
2 carrots grated
sliced black olives

Directions

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, salt, lemon juice, tomatoes, cucumber, green onions, olives, and carrots. Stir in cooled quinoa. Best when served cold.

Cauliflower Ranch Chips

by: Christi Silbaugh

1 cup grated parmesan cheese

1 cup grated raw cauliflower

1/2 tsp parsley

1/2 tsp basil

1/2 tsp dill

1/2 tsp chives

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp pepper

Preheat oven to 450 degrees. 

Add all ingredients to a bowl. Stir. Line a baking sheet or stone with parchment paper.

Place about 1 TBSP of mixture on prepared baking sheets, about 1 inch apart. 

Bake at 450 degrees for 5- 7 minutes.

Remove and turn cauliflower chips over. 

Bake for another 5 -7 minutes.

Chicken and wild rice casserole

Chicken and wild rice casserole

1 box Uncle Ben's Long Grain and Wild Rice

1 can cream of mushroom soup

2 cups cooked chicken or turkey, cubed

1 1/2 cups frozen vegetables

1/2 cup cream, half and half or milk

1 tablespoon butter

1/2 onion, diced

1/2 stalk celery, diced

salt

pepper

5 slices swiss cheese or whatever cheese you like

DIRECTIONS:

Cook box of rice according to packaged directions. In skillet, melt butter and saute’ onion and celery over medium heat until softened, about 5 minutes or until tender. Once cooked, spoon rice into large bowl. Add cream of mushroom soup, chicken, vegetables, cream, cooked onion and celery, and salt and pepper to the rice. Spread into a casserole dish. Top with cheese. Cover with foil and warm thoroughly at 300º for at least 30 minutes (and up to 60).If oven is too hot the rice will get tough. 

Orange Fluff Salad

Is it a salad or is it a dessert, you decide. All I know is one helping is not enough. 

Orange Fluff salad  

Ingredients

1 - .3 ozs pkg. sugar free orange jello

1 - 3 ozs. pkg. sugar free instant vanilla pudding

1 - 10 ozs. can mandarin oranges, drained

1 cup pineapple tidbits, drained (optional)

1 - 8 ozs. tub fat free frozen whipped topping, thawed

Directions Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let /set in fridge for 20 minutes. With mixer or whisk, add dry vanilla pudding mix and beat until smooth. Fold in fruits and whipped topping (by hand). Refrigerate.

Cream cheese fruit dip

Whipped Cream Cheese Fruit Dip

Ingredients

1 (6-ounce) package light cream cheese, softened

1/2 cup powdered sugar

2 teaspoons vanilla extract

8 ounce Cool Whip light

Directions

Beat cream cheese, powdered sugar, and vanilla at medium speed with an electric beater until fluffy. Fold in cool whip; serve with fresh fruit.

Banana Oatmeal Cake

From a good friend, Wanda Tew

1 c. quick oats 

1/2 c. shortening 

1 1/2 c. hot water 

1 1/2 c. sugar

 2 eggs

 1 1/2 c. flour 

1 1/4 t. soda

 1/2 t. salt 

1/2 t. nutmeg

1 t. cinnamon

 1 t. vanilla

 2 bananas - well ripened and mashed

Soak the oats in the hot water for 20 minutes.  Mix shortening, sugar and eggs.  Add flour, salt soda and spices.  Blend, then add the bananas, vanilla, and oats.  Mix well and pour into a greased 9x13 inch pan.  Sprinkle with 6 oz. butterscotch chips and 1/2 c. broken walnuts.  Bake at 350 degrees for 50 minutes.

(I omitted the nutmeg, since I'm not a big nutmeg fan.  I just added that amount to the cinnamon.  If desired, skip the chips & nuts, and frost.  I am not a fan of frosting either so I just sprinkle with powdered sugar when cool or ready to serve. It adds a pretty touch.

Dreamy Rhubarb bars

Dreamy Rhubarb  bars

Crust

1 cup flour

½ cup sugar

½ cup butter

Filling

2 large eggs

1 cup sugar

¼ cup flour

¼ tsp. salt

2 cups diced rhubarb

INSTRUCTIONS

Preheat oven to 350F. Line the bottom of an 8x8" pan with parchment bringing it up the sides so that it will be easy to remove the squares after. Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min., crust will still remain very pale in color.

While crust is baking mix together eggs, sugar, flour and salt and whisk well. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45min.

Strawberry smoothie Pie

 I found this recipe on TOH but rewrote it to suit what I have on hand and like. The pie is very refreshing and a big hit here. 

1 package (.3 ounce) sugar-free strawberry gelatin

 1/3 cup reduced-calorie reduced-sugar cranberry juice (I used some raspberry juice I had on hand)

 3/4 cup (6 ounces) light yogurt, raspberry or strawberry

 3 cups chopped or sliced, fresh strawberries

 9 inch graham cracker crust, recipe below

In glass  measuring cup, sprinkle gelatin over juice, do not stir; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved.

In a blender, combine the gelatin mixture, yogurt and strawberries; cover and process until blended well, like a smoothie. Pour into cooled crust. Refrigerate for 4 hours or until set. Serve with whipped topping if desired. Keep in refrigerator. Makes 8  servings.

Graham cracker crust

1 1/2 cup crushed graham cracker crumbs

1/3 c melted butter

1/3 c sugar

Mix well and pat into a 9 inch pie pan. Bake at 350º for 10 minutes.  Cool for half an hour before pouring in pie mixture.

About 100 calories per slice (1/8)

Grilled pork Kabobs

boneless pork loin, cut into 1-inch chunks (you can use boneless, thick cut, pork chops cut into chunks also)

 fresh pineapple chunks (1 inch)

 green pepper chunks (1 inch)

 onion chunks (1 inch)
fresh mushrooms (if I have them on hand.)

Heat grill to medium-high heat. Thread meat seasoned with salt and pepper, onto skewers alternately with pineapple, peppers and onions.

Grill 12 to 14 min. or until meat is done, turning occasionally.

***If using wooden skewers soak them in water for at least 20 minutes so they don't burn.

Rhubarb Bread

This recipe I got from a dear neighbor years back. She and her hubby were so very special to me. This is just one of the recipes she shared with me. I hope you enjoy it too.

Rhubarb bread
From Pat Peterson 

Mix

2/3 c. oil

1 1/2 c. br. sugar. 1 egg

1 c. sour milk

2 1/2 c flour

1 tsp salt

1 tsp soda

1 tsp vanilla

1/2 c chopped nuts (optional)

1 1/2 rhubarb

Topping

1/2 c sugar (white or brown)

1/2 tsp cinamon

1 Tbls.butter

Mix with fingers and spread over top of dough.

Bake at 325º for about one hour in  two greased bread pans. Check for doneness with a toothpick inserted in the center. If it comes out clean it’s done. :)

Mamma's Banana Bread/muffins

I use this recipe for banana bread or muffins. As shown in the picture I make mini muffins too. There is one ingredient that I put in my recipe you won't find in other recipes and it does make a BIG difference in the taste so don't leave it out..... Vanilla!!! You will be amazed at the flavor boost it adds. My mother in law once asked what made my banana bread better and I told her it was my secret ingredient, vanilla. She never told anyone, but now you all know! :)

Mamma's Banana bread

1/2 cup shortening
1 cup granulated sugar
2 eggs
2 large banana's, mashed
1 tsp vanilla
2 cups ap. flour
1 tsp. baking soda
1 tsp. salt
1/2 cup chopped walnuts
Cream together shortening and sugar. Add one egg at a time, mixing well each time. Add vanilla. In a medium bowl mix dry ingredients well. Add to wet mixture until completely combined. Pour into pan and bake. Cook on wire rack before packaging.

Bake in greased bread bread pan for 50 to 60 minutes at 350º
OR
cupcake tins, greased or liners for 40 to 50 minutes at 350º
OR
mini cupcake tin, greased or liners,
for 13 to 15 minutes.
Check for doneness by inserting a tooth pick into the center. If it comes out clean they are done.

Cheesy Hashbrown Casserole

1 32 ounce package of O Brian Hash
browns
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1/4 tsp pepper
2 cups cheddar cheese, divided



Grease a 9 x 13 cake pan, preheat oven to 350º
Mix soup, milk, sour cream and  1 1/2 cups cheese with hashbrowns. Potatoes can be thawed or frozen. Pour into prepared cake pan, level out and place in preheated oven. Bake for one hour.  If using frozen potatoes it will take about  20 minutes longer to bake. The last 10 minutes I like to add about 1/2 cup of cheddar cheese to the top.
Serve and enjoy!!!

Meatball Casserole

Meatball Casserole

Ingredients:

1 loaf French bread, cut into 1-inch thick slices

1 (8 oz.) package softened cream cheese,

1/2 cup mayonnaise

1 tsp. Italian Seasoning

1/4 tsp. pepper

2 cups shredded mozzarella cheese, divided

1-lb. pkg. fully cooked frozen meatballs, thawed Or your own recipe

1 (28 oz.) jar favorite spaghetti sauce

Directions:

Preheat oven to 350F degrees.

Arrange bread slices in a single layer, to fill completely, in a non greased 9x13 baking dish. (You may need to tear some pieces of the bread to fill all the gaps in the pan)

In a bowl, combine cream cheese, mayonnaise and seasonings.

Spread mixture over bread.

Sprinkle with 1/2 cup shredded mozzarella cheese.

Gently mix together spaghetti sauce and meatballs. 

Evenly spoon over cheese. Getting meatballs spread as evenly as possible.

Sprinkle with remaining cheese.

Bake uncovered for 30-35 minutes.

Mamma's goulash

This has been a family favorite for generations and still one of my all time favorites today. Easy, quick and filling.  I hope you enjoy it as much as my family has for years.




1 1/2 cups uncooked elbow macaroni, cooked
1 quart crushed tomatoes
1/2 small onion
salt and pepper to taste
1 TBL Sugar

Brown hamburger and chopped onion, salt and pepper to taste, and drain fat. Cook macaroni in salted water  to al dente. Mix hamburger mixture, tomatoes, salt pepper, and sugar into kettle and heat through. Serve. This can also be made ahead and reheated in the oven until heated through.

Taco Soup

This recipe came from a dear neighbor. She gave me some of this delicious soup for my birthday one year. She, like I, don't follow a recipe to the "T", so some things were left out and others added. We don't like black beans so I leave that out! That is the fun part of making soup, you can do what you want to suit your tastes!

Taco Soup

From Gloria Ruzicka

2 lbs. browned hamburger

1 chopped onion

1 envelope taco seasoning

2 small envelopes Ranch dressing

2 cups water

1 can undrained pinto beans

1 can undrained black beans

1 can undrained light red kidney beans

1 can  16 ounce hunts cut tomatoes

1 can Rotel tomatoes

1 16 ounce can corn undrained.

Brown meat and add onion. Add taco seasoning, ranch, and water. Add beans, corn Rotel and tomatoes. Do not drain. You do not need to add all the beans if you don't have them or if you don't want them.

Simmer for 2 hours.

Blackberry Cobbler

Blackberry Cobbler

(found on Facebook) I rewrote parts of it.

2 1/2 C Fresh blackberries, washed

1 C Sugar

1 C Flour

2 t Baking powder

1/2 t Salt

1 C Milk

1/2 cup melted butter

Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes.

Preheat the oven at 350º.

Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and mix with the spoon until the ingredients are well incorporated and you still have a few clumps.

Pour the batter into cake pan, 9 x 9, and smooth it out. Finally, evenly pour the macerated blackberries on top of the batter with all the sugar included.

Bake in the oven for 45 minutes to 1 hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. Very hot so be careful.

Serve warm or at  room temperature topped with fresh whipped cream. It can be stored  at room temperature, covered, for 2-3 days, then refrigerate, it there is any left. 

Pumpkin Caramel Poke Cake

Pumpkin Caramel Poke Cake 

{mommyskitchen.net} 

1 - 18 oz spice cake mix + (oil, water and eggs according to box directions)

1/2 - cup pumpkin puree

1/2 - 1 - cup sweetened condensed milk 

1 - cup Caramel Dip 

Whipped Frosting:

1 - 3.4 oz package pumpkin spice instant pudding mix 

1 - cup milk

1/4 - cup confectioners sugar 

1 - 8 oz tub whipped topping, thawed (cool whip)

Garnish:  

10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed 

additional caramel dip for drizzling. 

Preheat oven to 350 degrees. Prepare cake according to package directions adding the oil, eggs, water and pumpkin. Grease and flour a 9 x 13 cake. Pour cake batter into prepared pan and bake until a toothpick inserted in the center comes out clean.

While the cake is still warm poke holes 1 - inches apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.

In a medium bowl, stir together the sweetened condensed milk (start with 1/2 cup and add more if needed) and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. 

Place cake in refrigerator and let cool for one hour. Once cake is cooled, prepare the whipped topping frosting. In a large bowl add the dry pudding mix, confectioners sugar and milk. 

Using an electric mixer or a kitchen aid with the paddle attachment blend until the mixture starts to thicken. Fold in the whipped topping. Using a off set spatula or knife spread the whipped topping frosting evenly over the top of the cake.

Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional drizzled caramel topping. Serve cold and refrigerate any leftovers.

Cook's Note:  If you cannot find pumpkin spice pudding you can substitute with butterscotch or vanilla pudding, and add a dash of pumpkin pie spice. To make the caramel dip easier to drizzle for the garnish, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

This cake can be prepared the night before you would like to serve it.   

Root beer float pie

Root Beer Float Pie

1 8 ounce tub of Cool Whip, Thawed

3/4 cup of root beer, diet or regular

1/2 cup milk (I used 1%)

Root beer Extract to taste

1 small package of instant vanilla pudding mix

1 graham cracker crust store bought or home made

Maraschino cherries for garnish if desired. It does make the pie look prettier.

Combine the root beer, milk, and pudding mix in a large bowl. Mix with a whisk until it begins to thicken. FOLD in half of the whipped topping and desired root beer extract. Taste test to see if you would like to add more. Remember you can add but not subtract.

Spread onto the crust. Refrigerate for 5 minutes or so, then top with cool whip. Slicing the pie now makes it easier to cut when it’s frozen. Freeze for 8 hours or overnight.

The Best Belgian waffle

Light and fluffy on the inside and nice and crispy on the outside. Wonderful flavor too.

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

2 eggs, separated

1/2 cup oil

2 cups milk
1 tsp vanilla

Sift the dry ingredients together in a large bowl.

Separate the eggs.

In small bowl, beat egg whites until stiff.

Mix together the egg yolks, milk and oil, vanilla, and stir slightly.

Add to dry ingredients and mix well.

Fold in beaten egg whites.

Follow belgian waffle maker instructions.

Serve with your choice of

hot syrup, fruit and butter. Enjoy!

Moist Blueberry muffins.

These muffins are diet killers. So very hard to eat just one!  I dare only have a few out, the rest need to stay in the freezer or they would be gone in a day. Yes, they are that good. :) and I am proud to say that this recipe won second place in a local contest!

BLUEBERRY MUFFINS

STREUSEL

2/3 cup dark or light brown sugar

1 teaspoon ground cinnamon

1/2 cup butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup light or dark brown sugar

2 large eggs, room temperature preferred

1/2 cup sour cream or yogurt

2 teaspoons vanilla extract

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk (any kind)

1 1/2 cups fresh or frozen blueberries (do not thaw)

Directions:

Preheat oven to 425F degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners Set aside.

Make the streusel: In a small bowl, toss together the brown sugar and cinnamon. Set aside.

Make the muffins: In a medium bowl beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream or yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

In a large bowl,wisk together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the blueberries with a wooden spoon or rubber spatula.

Layer in 1 Tablespoon of batter, then top with a little streusel, then more batter until the muffin tins or liners are full all the way up to the top. You want them overflowing. Top with more streusel. Bake at 425F degrees for 5 minutes, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-22 or more minutes or until a toothpick inserted in the center comes out clean.