Mexican Cornbread

Ingredients:
2 packages (boxes) Jiffy corn muffin mix
2/3 cup milk
2 eggs
1 large chopped onion
1 can cream style corn
1/4 cup chopped jalapeño peppers (without the seeds)
1 1/2 to 2 cups shredded sharp cheese
1/4 pound crumbled bacon
1/2 pound browned pork sausage
1/2 pound browned ground beef
1/2 tsp garlic powder or chili powder


Directions:

Preheat oven to 425°.  Grease a 9” skillet pan.  Brown hamburger on medium high and drain.  Sauté onions in meat; add peppers and bacon then set aside.  Combine muffin mix, eggs, milk, corn, and chili powder.  Blend well.  Pour half of batter into prepared skillet.  Spread meat mixture over batter.  Sprinkle with cheese.  Spread remaining batter over cheese.  Bake 30 to 45 minutes or until lightly browned.  Cool 5-10 minutes before cutting.  Makes 9 to 12 servings.


Recipe from my sister, Janet Brooks and www.jiffymix.com.

Thai Red Curry Mac'n'Cheese

Ingredients:

• Kosher salt
• 1 pound elbow macaroni
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1 (4-ounce) jar Thai red curry paste
• 2 cups whole milk
• 2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream)
• 8 ounces Monterey Jack cheese, grated
• 8 ounces Cheddar cheese, grated

Crumb Topping:

• 3/4 cup panko bread crumbs
• 2 tablespoons butter, melted
• Kosher salt and freshly ground black pepper
• 
  
• Directions:
• For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain.
  In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute.
  Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.
  Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.
  Turn your broiler on.
  For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.
  To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.
  
  
  Recipe from Aarti's Party at www.foodnetwork.com.

Chicken Tortilla Soup

Ingredients:
2 whole boneless, skinless chicken breast
1Tbs olive oil
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 Tbs olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cups red bell pepper
3 cloves garlic, minced
1 can (10 oz) Rotel tomatoes and green chilies
32 oz low sodium chicken stock
3 Tbs tomato paste
4 cups hot water
2 cans (15 oz each) black beans, drained
3 Tbs cornmeal or maze
5 whole corn tortilla, cut into uniform strips around 2 to 3 inches


For the Garnishes:


Sour Cream
Diced Avocado
Diced Red Onion
Salsa or Pico de Gallo
Grated Monterey Jack Cheese
Cilantro

Directions:
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Recipe from www.tastykitchen.com

Pumpkin Pie

Ingredients:
1 (9 inch) unbaked pie crust
1 (15 oz) can pumpkin (about 2 cups)
1 (14 oz) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

Directions:
Preheat over to 425 degrees.  Mix all the ingredients (except the unbaked pie crust) together until smooth.  Pour into unbaked pie crust.  Bake for 15 minutes.  Reduce oven temperature to 350 degrees and cook for 35 to 40 more minutes or until 1 inch from the edge knife comes out clean.  Cool, garnish, and refrigerate.

Recipe from my grandmother-in-law, Laura Draney.  It is also on www.eaglebrand.com.

Cheese Ball

Ingredients:
1 pound Velveeta cheese
3 oz cream cheese with chives
1/2 cup chopped pecans
Chili powder

Directions:
Cream in food processor.  Roll into ball then into a log.  Use plastic wrap to roll into a log.  Then roll log in chili powder.

Recipe from my sister, Janet Brooks.

Bugels

Ingredients:
2 boxes of Bugels
2 cups brown sugar
1 can Eagle Brand evaporated milk
1 cup Karo syrup
1 cup margarine
Nuts, if you desire

Directions:
Boil sugar, milk, syrup, and margarine to make the caramel.  About 5 minutes.  Drop into a glass of cold water, if it collects together into a ball it's done.  Lay Bugels (and nuts, if you desire) out on a cookie sheet and drizzle caramel over.  Let dry and break into clusters.

Recipe by Tina Day

Magic Cookie Bars

Ingredients:
3-4 cups of finely crumbled graham crackers
1-1 1/2 cups butter
Chopped nuts
Butterscotch chips
Chocolate chips
Flaked coconut
Eagle Brand evaporated milk

Directions:
Blend graham crackers and butter. Pat down into a greased cookie sheet pan.  Top with butterscotch chips, chocolate chips, nuts, and flaked coconut.  Pour evaporated milk over the top.  Bake at 350 degrees for 20 to 25 minutes or until golden.

Recipe from Tina Day

Peanut Butter Bars

Ingredients:
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1 egg
1 tsp vanilla
1/2 cup peanut butter
1/2 tsp baking soda
1/8 tsp salt
1 cup flour
1 cup oatmeal

Directions:
Mix wet ingredients first then add the dry ingredients.  Bake at 300 degrees for 20 to 25 minutes.

Frosting:
1/2 cup peanut butter
1 tsp vanilla
1/4 cup milk
2 cups powered sugar
1//4 cup butter

Recipe from Shauna Campbell

Shrimp Fondue

Ingredients:
8 oz cream cheese
1 can Campbell's cream of shrimp soup*
1 Tbsp sour cream
1 tsp horseradish sauce
1/4 tsp Worcestershire sauce
1 loaf of French bread, cut into bite size pieces

Directions:
Mix all the ingredients and warm in a fondue pot or on the stove top.  Dip french bread into shrimp fondu and eat.

Recipe from my sister, Phyllis Lacaze  (*Campbell's usually sells this soup around Christmas time)

Artesian Bread

Ingredients:
3 cups flour  (12 cups)
1 1/4 tsp salt  (5 tsp)
1/4 tsp yeast  (1 tsp)
1 1/2 cup hot water (not too hot or you will kill your yeast)  (6 cups)

Directions:
Mix ingredients in a large bowl and cover with plastic wrap that has been sprayed with oil.  Leave for 12 hours (overnight).  Flour countertop and turn out dough.  Make into a round shape, cover again with oiled plastic wrap and leave 45 to 60 minutes.  Heat up your Dutch oven in oven at 500 degrees.  Place dough in Dutch oven and bake for 22 minutes.  You can make 4 loaves at a time and freeze them.  Just divide the dough into 1/4's when you turn the dough out (before you let it rise the second time).

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.

Caramels

Ingredients:
1 quart Karo syrup light
4 cups sugar
2 cubes (1 cup) of butter
1 large can evaporated milk
1 pint heavy whipping cream

Directions:
In a stock pot, combine Karo syrup and sugar.  Bring to a boil on medium high heat and boil for 4 minutes.    Add cubes of butter one at a time melting each one before adding the next.  Add evaporated milk and whipping cream.  Keep on Low for an hour at 210 degrees stirring every 5 to 7 minutes.  Slowly bring final temperature to soft ball stage on Medium High, almost 240 degrees.  It will scorch if you do it too fast.  Spray with oil two 8 x 10 glass casserole dishes and pour into.  Let set, cut, and wrap in wax paper.  If caramels don't set, put caramels back in stock pot and bring your temperature up higher than before.  If the temperature gets too high, caramels will be too hard to cut.

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog at www.cookingwithruthie.com.

Bananas Foster

The first time I had Bananas Foster was with my best friend, Ruth.  We were at a restaurant called Hamilton's in Logan, Utah.  She showed me how to make this recipe, and I think it's my all time favorite!

Ingredients:
1 stick of butter
1/2 cup brown sugar
4 bananas peeled and halved, cut lengthwise
1/4 cup dark rum
Vanilla ice cream or pound cake

Directions:
Melt butter in a large skillet.  Add brown sugar and stir together.  Add the bananas and cook until caramelized over medium-high heat.  Pour in the rum and catch a flame off the gas stove or a BBQ lighter. Stand back when ignite and blambe.  Be careful; a flame will shoot up above the pan.  Let flame die down.  Serve over vanilla ice cream and/or a slice of pound cake.

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.

Snicker Doodles

Ingredients:
1 cup shortening
2 eggs
1 cup sugar
2 tsp cream of tartar
1/4 tsp salt
1 tsp baking soda
2 3/4 cup flour
3 Tbs sugar
1 tsp cinnamon

Mix together the first 3 ingredients then sift in the cream of tartar, salt, baking soda, and flour.  Roll dough into balls then roll in 3 Tbsp sugar and 1 tsp cinnamon.  Press with a fork and bake on a cookie sheet at 400 degrees for 10 minutes.

Recipe from my college days.

Orange Julius

Ingredients:
1 (12oz) can frozen orange juice
1 Tbsp vanilla
16 oz milk
1/2 cup powdered sugar
20-25 ice cubes, add one at time.
1 Tbsp sugar

Directions:
Blend in a blender.

Recipe from my sister-in-law, Linda LeFevre; however, I changed it to fit my taste.  The original recipe only used 6 oz of orange juice, 13 ice cubes, and no sugar.

Potato Salad

Ingredients:
New (red) potatoes
Eggs
Dill relish
Red onion, chopped
Salt
Pepper
Mustard
Mayo

Directions:
Boil potatoes and eggs.  Refrigerate to cool.  Peel potatoes and eggs.  Dice potatoes and grate eggs.  Add dill relish, onion, salt, pepper, mustard and mayo to taste.  Chill.

Recipe from my mom, Margie Lanclos.

Sausage Gnocchi Soup

Gnocchi are small, quick cooking dumplings usually made from potatoes.  Look for it with the dried pasta at the supermarket.

Ingredients:
1 (4.5 oz) link hot turkey Italian sausage (I use 1 pound ground Italian sausage)
2 cups water
1 (16 oz) package vacuum-packed gnocchi
1 (14oz) can fat-free, less sodium beef broth (use beef bouillon with water)
1 (14 1/2 oz) can Italian-style stewed tomatoes, undrained and chopped
1/2 cup grated fresh Parmesan cheese

Directions:
Remove casings from sausage.  Cook sausage in a large Dutch oven (or stock pot) over medium high heat until browned, stirring to crumble.  Add 2 cups water and next 3 ingredients to pan; bring to a boil.  Reduce heat and simmer 4 to 5 minutes or until gnocchi float to the top of the pan.  Ladle soup into bowls; sprinkle each serving evenly with cheese.

Recipe from www.cookinglight.com

Crockpot Vegetable Beef Soup

Ingredients:
4 cups water
4 beef bouillons
1 cup diced Italian tomatoes
2 small cans tomato sauce
1 chopped onion
Chopped carrots
3 diced potatoes
1 tsp salt
1/2 tsp pepper
1 can green beans, drained
1 can corn, drained
1 bay leaf
1 Tbsp Worcestershire sauce
2 pounds stew beef chances
flour
oil

Directions:
Flour beef and brown in oil.  Place everything in crockpot for 5 to 6 hours on high.

Recipe from the internet, but I didn't document it and can't find it.

Lumberjack Chili

Ingredients:
2 pounds of ground beef
1 large onion, chopped
1 small can of diced green chiles
1 or 2 cans of tomato sauce
1 can whole tomatoes (I like them diced)
2 cans red kidney beans or chili or pinto beans (sometimes I put in more or a mix)
2 Tbsp chili powder
1 tsp garlic powder
1 tsp celery salt
1 tsp Italian seasoning
1/2 tsp pepper

Directions:
Brown beef and drain well.  Saute onion.  Combine all ingredients in a large pot. Simmer for 1 hour.

Recipe adapted from Vonda Draney.

Taco Soup

Ingredients:
1 pound of ground beef
1 cup chopped onion
3 cups water
2 (16 oz) cans stewed tomatoes, undrained
1 (16 oz) can kidney beans, drained
1 (16 oz) can pinto beans, drained
1 (16 oz) can tomato sauce
1 (16 oz) can corn, drained (Optional)
1 envelope taco seasoning
Grated cheese
Tortilla or corn chips
Sour cream

Directions:
Cook ground beef and onions.  Drain fat and add the next 5 ingredients.  Simmer, covered for 15 minutes.  Put a handful of chips in the bottom of each bowl, add soup, and top with cheese and sour cream.

Recipe is an oldie, but a goodie.  However, I don't know where this little gem came from.

Texas Sheet Cake

Ingredients:
1 cup butter
4 heaping tablespoons of cocoa
1 cup boiling water
2 cup sugar
2 cup flour
1/4 tsp salt
1 tsp vanilla
1 tsp baking soda
2 beaten eggs
1/2 cup of buttermilk or sour milk (1/2 cup milk and 3/4 tsp lemon juice)
1/2 tsp cinnamon (my own addition to the recipe)

Directions:
Heat oven to 350 degrees.  Grease a 13 by 18 inch pan or sheet cake.  Mix sugar, flour, and salt then set aside.  On the stove top, melt butter.  Add cocoa and mix.  Pour in boiling water and boil for 30 seconds.   Pour over dry ingredients and mix.  Mix vanilla, baking soda, and eggs into buttermilk then pour into the mixture and mix well.  Pour into pan and bake 20 minutes.

Butter Cream Frosting:
1/2 cup of chopped pecans
1 3/4 cup butter
4 heaping tablespoons of cocoa
1 lb powdered sugar
6 tablespoons milk
1 tsp vanilla

Melt butter in a sauce pan then add cocoa.  Remove from heat.  Add milk, vanilla, and powdered sugar and mix.  Add pecans and pour over warm cake.  (I sprinkled cinnamon and sugar over the top.)


Recipe from the Pioneer Woman.

Spiced Pumpkin Cookies

Ingredients:
1 cup shortening
1 cup sugar
1 cup canned pumpkin
1 egg
2 cups flour
1 Tbsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt, if desired

Directions:
Beat shortening and sugar until fluffy.  Add pumpkin and egg then beat until combined.  Combine flour, pumpkin pie spice, baking powder, soda, and salt.  Add and beat until combined.  Spoon onto an ungreased cookie sheet (I use my ice cream scoop).  Bake at 375 degrees for 8 to 10 minutes or until the tops seem firm.  Remove and cool on wire rack.

Glaze:
1/2 cup packed brown sugar
3 Tbsp butter or margarine
1 Tbsp milk
1 cup powdered sugar
1 tsp vanilla
chopped walnuts

Combine brown sugar, butter, and milk in a sauce pan.  Heat over medium heat stirring constantly until butter melts.  Remove from heat and stir in powdered sugar and vanilla.  Add a few drops of warm water if glaze is too thick.  Glaze tops of cookies and top with chopped walnuts.

Recipe is from one of my neighbors when I lived in Minnesota.

Chocolate Ice Cream Pie

Ingredients:
1 graham cracker crust
1 1/2 cups cold milk
1 cup of chocolate ice cream
1 large (6 oz) package of chocolate pudding and pie instant mix
1 carton of cool whip

Directions:
Mix cold milk and ice cream.  Add chocolate pudding mix.  Beat slow until it starts to thicken then pour into crust.  Refrigerate until firm.  Cover with cool whip.

Recipe from my mom, Margie Lanclos

Bananas Foster Bread

Ingredients:
1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 Tbsp butter, melted and divided
1/4 cup cognac or dark rum, divided
1/3 cup plain fat-free yogurt
2 large eggs
1 1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
Cooking spray
1/3 cup powdered sugar

Directions:
Preheat oven to 350 degrees.  Combine banana, 1/2 cup brown sugar, 5 Tbsp butter, and 3 Tbsp cognac or rum in a nonstick skillet.  Cook over medium heat until mixture begins to bubble.  Remove from heat; cool.  Place banana mixture in a large bowl.  Add yogurt, remaining 1/2 brown sugar, and eggs.  Beat with a mixer at medium speed.  Combine flour and the next 5 ingredients in a small bowl.  Add flour mixture to banana mixture; beat just until blended.  Pour batter into a 9 x 5 inch loaf pan coated with cooking spray.  Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean.  Remove from oven; cool 10 minutes in pan on wire rack.  Remove bread from pan; place on wire rack.  Combine remaining 1 Tbsp melted butter, remaining 1 Tbsp cognac or rum, and powdered sugar; stir until well blended.  Drizzle over the warm bread.

Recipe from www.myrecipes.com.

Cookie Sheet Cheesecake

Ingredients:
3 packages of cream cheese, softened
1 cup sugar
1 pint sour cream
3 tsp vanilla
12 oz cool whip
3 packages graham crackers, crushed
1 cup butter, softened

Directions:
Spray cookie sheet with non-stick spray.  Mix crushed graham crackers and butter together.  Press onto a cookie sheet and sprinkle with sugar.  Beat cream cheese until smooth then add sugar and beat again.  Blend or beat in sour cream and vanilla.  Fold in cool whip.  Spread on top of graham cracker crust.  Chill before serving.  Cut and serve with cherry or blueberry pie filling on top.

Recipe from Debbie Allred

Blonde Brownies

Ingredients:
2 cups flours, sifted
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 cup pecans, chopped
1/2 cup and 3 Tbsp shortening
2 Tbsp hot water
2 cups brown sugar
2 eggs, slightly beaten
2 tsp vanilla
1 package chocolate chips

Directions:
Melt shortening, add sugar, and 2 Tbsp hot water.  Cool.  Stir in eggs and vanilla.  Sift flour, add baking powder, baking soda, salt, and nuts.  Grease large cookie sheet.  Sprinkle chocolate chips on top before baking.  Bake at 350 degrees for 15 to 25 minutes.

Recipe from my mom, Margie Lanclos

Earthquake Cake

Ingredients:
1 cup unsweetened grated coconut
1 cup chopped pecans or walnuts
1 package German Chocolate Cake Mix
1 1/3 cup water
1/2 cup vegetable oil
3 large eggs
8 Tbsp butter
1 package 8 oz cream cheese, at room temperature
4 cups powdered sugar

Directions:
Preheat the oven to 350 degrees.  Spray pan then scatter coconut and nuts on the bottom of your cake pan.  Mix cake mix, water, oil, and eggs.  Beat 1 minute.  Pour in pan over coconut and nuts.  Melt butter and combine with cream cheese and powdered sugar.  Place 12 globs of butter, cream cheese, powdered sugar mixture on top of cake.  Swirl with knife.  Bake for 40-45 minutes.

Recipe from Barbara Erickson.

Microwave Divinity

Ingredients:
3 cups sugar
1/2 cup light corn syrup
1/2 water
1/4 tsp salt
2 egg whites
1/2 tsp vanilla
1 cup chopped nuts, if desired

Directions:
In a large microwave bowl, combine sugar, syrup, and water.  Microwave on high for 12 to15 minutes.  It should spin a fine thread.  While this is cooking, take you egg whites and add salt, then beat on high until stiff.  When syrup mixture is ready slowly with a thin stream pour it into egg whites, beating constantly until mixture loses its shine, about 7 to 10 minutes, and thickens.  Stir in vanilla and nuts.  Drop by the teaspoon at once onto wax paper.

Recipe from my mom, Margie Lanclos

Fudge

Ingredients:
4 cups sugar
1 large can of evaporate milk
2 sticks of margarine (Do not use butter!)
3 large Hershey Chocolate Bars (I like 2 milk chocolate and 1 dark chocolate, but you can do any combo.)

Directions:
Combine sugar and milk in a large sauce pan.  Stir constantly and bring to a boil over medium heat.  Stir another 10 minutes with a rolling boil.  Turn heat off, add both sticks of margarine.  Stir until melted.  Add broken up chocolate bars and stir until melted.  Then beat with a mixer until smooth (usually a couple of minutes). Pour into a 9 x 13 pan that is lined with buttered foil.  Freeze once the fudge is room temperature.  When ready to use take out of the freezer and thaw for an hour.  Then cut into squares.

Recipe from Melissa Stevenson

Cranberry Relish

Ingredients:
1/4 cup chopped cilantro
1/4 cup chopped green onion
2 Tbsp graded fresh ginger
2 Tbsp lemon juice
1/2 cup sugar
One bag of fresh cranberries, chopped

Directions:
Combine ingredients in a bowl and cover. Refrigerate overnight.  Serve with crackers or tortilla chips.

Recipe from Sue Stevens

Breakfast Pizza

Ingredients:
1 pound regular, sage, or hot bulk sausage
1 1/4 cups frozen shredded hash brown potatoes, thawed
1 cup (4 oz) shredded cheddar cheese
5 eggs
1/2 cup milk
1/4 tsp salt
1/8 tsp pepper
Grated Parmesan Cheese
Paprika, optional

Directions:
In a skillet, brown sausage; drain.  Spoon into an ungreased 10 inch pie pan.  Top with potatoes and cheddar cheese.  In a bowl, beat eggs, milk, salt, and pepper; pour over cheese.  Sprinkle with Parmesan cheese and paprika if desired.  Bake, uncovered, at 375 degrees for 30 to 35 minutes or until golden brown.  Serves 6.

Recipe from The Best of Country Cooking 1999

Amish Baked Oatmeal

Ingredients:
1 1/2 cups quick cooking oats
1/2 cup sugar
1/2 cup milk
1/4 cup butter, melted
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
Serve with warm milk, fresh fruit, and/or brown sugar.  All optional.

Directions:
Combine the first 8 ingredients; mix well.  Spread evenly in a greased 13 x 9 x 2 baking pan.  Bake at 350 degrees for 25 to 30 minutes or until edges are golden brown.  Immediately spoon into bowls; add milk.  Top with fruit and/or brown sugar if desired.  Serves 6.

Recipe from The Best of Country Cooking 1999

Chicken Salad

Ingredients:
2 1/2 cups cooked chicken, diced
2/3 cup mayo
2 Tbsp lemon juice
1 tsp salt
1 tsp curry powder
1 cup diced celery
1/4 cup slivered blanched almonds
1 cup seedless grapes

Directions:
Mix and chill.  Serve on rolls.

Recipe is unfortunately unknown.  I either got it while living in Minnesota or Wyoming.

Crockpot or Regular Fajitas or Enchiladas

Ingredients:
1 1/2 pound boneless sirloin steak or 3 to 4 large chicken breasts, cut into thin strips
2 Tbsp oil
2 Tbsp lemon juice
1 garlic cloves, minced
1 1/2 tsp ground cumin
1 tsp seasoned salt
1/2 tsp chili powder
1/2 tsp crushed red pepper flakes
1 large green bell peppers, cut into strips
1 large onion, cut into strips
Flour tortillas
Shredded cheddar cheese
Sour cream
Salsa

Directions:
Put meat strips in crockpot.  Add lemon juice and seasonings.  Stir into meat.  Cover and cook on high for 2 to 2 1/2 hours.  When meat is tender, add green bell pepper and onion, cover, and cook for 45 minutes or until tender.  (I just throw it all in and cook it at once.)  Serve on tortillas and garnish with cheese, sour cream, and salsa.

To cook quick:
Brown meat in oil on the stove, add seasonings and lemon juice and simmer covered for 30 to 40 minutes.  Add green bell pepper and onion for another 30 minutes.

For Enchiladas:
Follow the crockpot or cook quick.  Shred meat mixture, place in tortillas, sprinkle with cheese, and wrap.  Put seam down and place in baking pan/dish.  Any left over meat mixture placed on top.  Combine 1 can of mild Enchilada sauce with 1 can of Campbell's Fiesta Tomato Soup and pour over the top.  Sprinkle with cheese and bake at 350 degrees for 25 minutes.  Let stand for 15 minutes.

Recipe is from Ann Burton.

Quick Hamburger Noodle Casserole

Ingredients:
1 pound of ground hamburger
To taste:
salt
pepper
garlic powder
1 small package of egg noodles, cooked
1/4 onion, chopped
1 can cream of celery or mushroom soup
2/3 of soup can of milk

Direction:
In a large skillet, brown meat, onion, and season with salt, pepper, and garlic powder.  Drain off any grease.  Mix soup and milk then add and stir.  Let simmer for 10 minutes.  Add over cooked egg noodles.  (I do this in individual bowls/plates.)  Serves 4 to 5.

Variation:
Add cheese to meat mixture (I add cheese and have added sour cream and/or cream cheese before too.)
Or use cooked chicken instead of hamburger meat.

Recipe from my mom, Margie Lanclos

Lion House Potato Casserole

Ingredients:
5 large potatoes
3 Tbsp butter, melted
1 can (10 1/2 oz) cream of chicken soup
1 cup sour cream
1 cup milk
3 Tbsp finely chopped green onions
3/4 cup shredded sharp cheddar cheese
3/4 cup cornflake crumbs or dry bread crumbs, mixed with melted butter below
2 Tbsp butter, melted
3 Tbsp Parmesan cheese

Directions:
Boil unpared potatoes until tender.  Drain and peel.  Shred coarsely.  Place in 2 or 3 quart casserole dish.  Pour  3 Tbsp melted butter over potatoes.  Mix together soup, sour cream, milk, onions, and cheese.  Pour evenly over potatoes.  Do not mix.  Cover the top with buttered crumbs mixed with Parmesan cheese.  Bake at 325 degrees for 30 minutes.  Makes 8-10 servings.

Recipe from the Lion House Restaurant in Salt Lake City, Utah

Pappasito's Beans

Pappasito's is my favorite Mexican Restaurant!

Ingredients:
1 to 2 cans of water
2 cans of pinto beans
1 can diced tomatoes
1 chopped onion
1 lime, squeezed
To taste:
cumin
cilantro
garlic powder
salt and pepper
chili powder

Directions:
Heat and serve.

Recipe from my sister, Phyllis Lacaze.

Chicken (or Turkey) Tetrazzini

Ingredients:
Spaghetti, broken up in 2 inch piece and cooked in salted water
4 cups cooked chicken (or left over turkey) or one whole chicken cut up, cooked, and deboned in bite size pieces
1 cup chopped onion
1/2 cup chopped green bell peppers
1/2 chopped celery
1 can cream of mushroom soup
1 can chicken broth
2 cups grated cheese (reserve 1 cup for top)

Directions:
Mix all the ingredients and put in a casserole dish.  Bake at 325 degrees for 30-45 minutes.  Last 5-10 minutes spread the 1 cup of reserved cheese on top and finish baking.

Recipe from my mother, Margie Lanclos

Baked Potato Soup

Bake (or microwave) 4 large to 6 medium potatoes (depending on their size) at 400 degrees for 1 hour.  Let cool so you can cut length wise and scoop out.  Sometimes I dice or slice mine and boil them.

Ingredients:
1/3 butter
1/3 flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
1 1/2 cups (6 oz) shredded cheddar cheese
12 slices of bacon, cooked and crumbled
4 green onions, chopped
1 (8 oz) carton sour cream

Direction:
Melt butter on low in a Dutch oven or stock pot.  Add flour gradually while stirring until smooth.  Keep it on low and do not burn.  Cook for 1 minute stirring constantly.  Gradually add milk; cook over medium heat stirring constantly until thick and bubbly.  Stir in potatoes, salt, pepper, cheese, bacon, green onions, and sour cream.  Cook until heated, but do not boil. Yields 10 cups.

Recipe originally from my sister, Janet Brooks, but this one is from The Ultimate Southern Living Cookbook.

Peanut Butter Blossoms

Ingredients:
1/2 cup butter
1/3 peanut butter
1/2 sugar
1/2 brown sugar
1 egg
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 3/4 cup flour
Additional sugar
Chocolate kisses

Directions:
Cream butter, peanut butter, sugars; add eggs and vanilla.  Blend in dry ingredients gradually.  Mix well.  Shape into small balls.  Roll in additional sugar.  Place on greased cookie sheet.  Bake at 375 degrees for 8 minutes.  Remove from oven.  Place chocolate kiss on top and press into cookie.  Return to oven for 2-4 additional minutes.

Recipe unknown but from my college days.

Shrimp Cocktail Appetizer

Ingredients:
1 can broken shrimp
1 cup ketchup
1 tsp to 1 Tbs horseradish
1 tsp Worcestershire sauce
1/4 to 1/2 cup lemon juice
1 tsp garlic salt

Direction:
Mix together 1 or 2 days before serving.  Serve with crackers.

Recipe from Work Christmas Potluck.

Banana Nut Bread

Ingredients:
1 3/4 cup flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup sugar
1/3 cup shortening (I use 1/2 cup of real butter)
2 eggs
2 tablespoons milk
1 cup ripe bananas (I use 2-4 bananas just whatever I have)
1/4 cup chopped nuts (I like pecans)

Directions:
Mix the sugar and shortening with an electric mixer. Then mix everything in but the flour and nuts...add those last.

Grease an 8 x 4 x 2 inch loaf pan. Bake at 350 degrees for 60 to 65 mins or until a toothpick inserted in the center comes out clean. Cool in pan for 10 mins.


Recipe from Better Homes and Garden New Cookbook

No Bake Cornflake Cookies

Ingredients:
3/4 cup sugar
3/4 cup white karo syrup
     Bring to a boil in a sauce pan.
1 cup coconut
1 cup peanut butter
4 cups corn flakes
     Mix together with sugar/karo syrup mixture.  Drop spoonfuls on wax paper and let set.

Recipe from Alicia Shumway Banta

Tortilla Pinwheels

Ingredients:
8 oz cream cheese
1 tsp horseradish or to taste
1 tsp Worcestershire sauce or to taste
Ham slices
Flour tortillas
Salsa

Directions:
Cream first 3 ingredients with a fork.  Spread on flour tortilla.  Place thin slices of ham to cover tortilla.  Roll up and cut into bit size pieces.  Pin with a tooth pick to hold and dip into salsa.

Recipe from my sister, Janet Brooks

Layered Sushi Rice

Sushi vinegar
Sugar
     Equal amounts.  Cook on stove to resolve sugar.
6 cups cooked rice
     Pour vinegar/sugar mixture over rice and mix.  Spread evenly in a 9 x 13 pan.
3 avocados, mashed with wasabi mixed in it.
     Spread on rice.
Crab meat, shredded with mayo
     Spread on avocado mixture.
Firikake, sprinkled on top.
Cucumbers, diced and sprinkled on top.

Spoon into toasted seaweed.  Wrap and eat.

Recipe from Jeannette Clark

Crustless Quiche

Ingredients:
1/4 pound butter
1/2 cup flour
6 large eggs
1 cup milk
1 pound Monterey Jack cheese, cubed
3 oz cream cheese, softened
2 cups cottage cheese
1 tsp baking soda
1 tsp salt
1 tsp sugar
     Add cooked bacon if you desire.

Directions:
Melt butter in a small sauce pan.  Add flour and cook until smooth.  Beat eggs, add milk, cheeses, baking powder, salt, sugar, and butter flour mixture.  Stir until well blended.  Pour into a well greased 9 x 13 x 2 pan.  Bake uncovered at 350 degrees for 45 minutes.  Serves 8

Recipe is from a college roommate's bridal shower, but I can't remember which one.

Peanut Butter Cookies

Ingredients:
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/4 tsp salt
3/4 baking soda
1 1/4 flour
1 cup peanut butter chips
1 cup white chocolate

Directions:
Mix together ingredients.  Bake at 375 degrees for 8-10 minutes.

Recipe from Tina Day

Oatmeal Chocolate Chip Cookies

Ingredients:
2 cups sugar
2 cups brown sugar
2 cups butter
     Cream together above ingredients.
4 eggs
2 tsp vanilla
2 tsp baking soda
2 tsp baking powder
1 tsp salt
5 cups flour
5 cups oats

Directions:
Mix together.  Bake at 400 degrees for 6-8 minutes.

Recipe from Annette Cassity

Fried Rice

Ingredients:

3-4 cups of cooked rice

A couple of Tbsp butter

3-4 eggs, scrambled

Chopped green onion

Chopped or grated carrots

Peas, if desired

Sesame seeds

Soy sauce

Black pepper

Directions:

Cook about 3-4 cups of rice or use left over rice.  Put a couple of tablespoons of butter in your skillet.  We use our electric skillet.  You can always add more butter, but you don't want it too buttery because it needs to brown.  Brown the rice while stirring occasionally.  Scramble 3-4 eggs and add.  Add chopped green onions and carrots and sesame seeds.  Some people like to add peas too.  Then add the soy sauce and black pepper to taste.  

Recipe we just threw together from watching them make it at one of our favorite restaurants, Tepanyaki.  My 13 year old son, Jaxon, usually makes this for us.

Gyoza

Ingredients:
3/4 pound raw ground pork.  (I use 1 pound)
1 cup chopped green cabbage
1/2 cup chopped green onion
2 Tbs soy sauce
1 tsp pressed garlic

One 12 oz package of wonton wrappers
2 Tbsp sesame oil or vegetable oil
4 cups chicken broth

Directions:
Mix the first 5 ingredients.  Drop a teaspoon size of the mix ingredients onto a wonton wrapper.  Put water on the edge of the wonton wrapper and fold into a triangle to seal the sides.  Heat oil in a non-stick pan on the stove.  Brown wontons as many wontons as will fit in your pan.  Then pour enough chicken broth to cover the bottom of the pan.  Put a lid on the pan and steam the wontons.  I cut one open to make sure it is cooked.  Repeat until all wontons are cooked.  OR spray them with oil and bake at 375 for about 15-20 mins or until golden brown.  Turn and spray them in the middle of cooking time as well to keep them moist.

Dipping Sauce:
1 cup chicken broth
capful of vinegar
1 tsp soy sauce
1/8 tsp chili powder
1/8 tsp ground ginger

Recipe from Ann Burton

Homemade Granola

Ingredients:  

14 cups oatmeal  (7 c.)
2 cups wheat germ or cracked wheat  (1 c.)
3 cups coconut  (1 1/2 c.)
2 tsp salt  (1 tsp)
1 1/2 cups brown sugar  (3/4 c.)
2/3 cup honey  (1/3 c.)
1 cup cooking oil  (1/2 c.)
1 cup water  (1/2 c.)
3 tsp vanilla  (1 1/2 tsp)

*To half the recipe use the parentheses.  I added unsalted sunflower seeds to mine.  If your sunflower seeds are salted then don't add the salt.  And you can add other nuts as well.  I've also add molasses and flax before as well.

Directions:
Mix ingredients together and lay out on cookie sheets or roasting pan.  Bake at 325 degrees for 1 hours.  For softer granola bake at 300 degrees for  45 minutes.  Stir occasionally.

Recipe from Sandy Brough

Sweet Potato Casserole

Ingredients:

3 cups of sweet potatoes or 2 large cans
1 cup of brown sugar
2 eggs
1 tsp vanilla
1 tsp cinnamon
1/2 cup milk
1/2 cup butter

Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped pecans

Mix ingredients and spread into a casserole dish.  Mix the topping and heat it in a sauce pan then poured over casserole.  Bake at 350 degrees for 30 to 40 minutes.

Recipe is unfortunately unknown.  I know it is from the internet, but I didn't document it.  Oops!

Cinnamon Rolls and Rolls

Ingredients:

3 cups milk
3/4 cup sugar
3 Tbs dry yeast
1/2 cup water
10 cups flour (maybe more)
5 eggs
1/2 cup vegetable oil
1 1/2 Tsp salt

***the above ingredients make the best rolls:  when you roll the dough out cut with a biscuit (round) cutter and dip in melted butter.  Fold over, pinch seams, and put in pan to rise.  Or shape into a ball and roll out into 12 inch circles.  Spread with softened butter and cut into pie shaped wedges.  Roll up from wide end to pointed tip.  Put in a pan to rise.  Bake at 375 degrees until golden brown.

melted butter
1/2 cup sugar
2 tsp cinnamon

Directions:
I use my bosch mixer for this.  Dissolve yeast in 1/2 luke warm water while milk is warming.  Add sugar and 4 cups of flour to warm milk.  Add dissolved yeast.  Mix thoroughly.  Let set for 20 minutes until mixture is bubbly.  Add mixture of beaten eggs, oil, and salt to the bubbly dough and mix.  Add rest of flour and mix until dough is a very thick consistency, but still a little sticky.  Cover and let rise until double in size.  Pour dough onto a dry surface covered with flour.  Gradually mix a little flour on the cabinet top in with the dough so it can be rolled out to about 1/2 inch thick.  Spread melted butter on rolled out dough and sprinkle with 1/2 cup sugar and 2 tsp cinnamon.  Roll up dough and cut with string or dental floss.  Put on greased cookie sheets.  Let rise again and bake at 375 degrees for 15 minutes or until golden brown.  Frost with icing.

Frosting:
3 Tbsp milk
3 Tbsp butter
Powder sugar to desired consistency

Recipe from Sandy Brough

Easy Orange Rolls

Ingredients:

1 cup sugar
1/2 cup butter, cubed
1/4 cup orange juice
2 Tbs grated orange peel
3 tubes of refrigerated biscuits, 10 oz each

Directions:
Combine sugar, butter, orange juice, and peel in a sauce pan.  Heat until sugar and butter are dissolved and melted.  Pour into a greased 10 inch fluted tube pan.  Place the biscuits on their side around the outer edge working your way in.  Overlap and arrange using 12, then 10, then 8 biscuits.  Bake at 350 degrees for 25-30 minutes or until golden brown.  Immediately turn upside down onto a service plate or platter.

Recipe from Taste of Home 2010

Chocolate Chip Cookies

Ingredients:
2/3 cup shortening
2/3 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp salt
3 cups flour
12 oz chocolate chips

Directions:
I use my bosch mixer and blend the shortening, butter, brown sugar and sugar together.  Then I mix eggs, vanilla, baking soda, and salt.  Next, I blend each cup of flour separately.  I usually add a little more flour until it pulls away from the sides of the bowl.  Then I add the chocolate chips last.  I use my ice cream scoop to place 12 balls of dough on a cookie sheet and bake at 375 degrees for 10 minutes or until just starting to turn golden.  I like mine soft.

Recipe from Tina Day

Crepes

Ingredients:

3 eggs
2 cups milk
2 1/2 tsp vanilla
1/2 tsp salt
1 1/4 Tbs sugar
1 2/3 cups flour
2 1/2 Tbs melted butter

Directions:
Beat eggs.  Add milk, vanilla, salt, and sugar; mix.  Sift flour gradually into egg mixture while mixing.  (It's easier if you have someone helping you or if you use a kitchenaid/bosch mixer.  You could probably even use a blender.)  Add melted butter and blend thoroughly.  Pour about 1/4 cup of the batter into a hot lightly oiled small non-stick frying pan.  Tilt and rotate the pan to spread the batter out.  Cook until the top is dry.  Turn and cook other side for 15 seconds.

Recipe is unknown.  I've had this one forever.

Easy Gumbo

You can make just chicken, just shrimp, or chicken, shrimp and sausage as pictured above.  Any combination works.

My mom and my grandmother, Mawmaw Mary, made their roux without measuring.  However, I like to be a little more precise.

To make a Roux:
Whisk 1/2 cup of flour into 1/3 to 1/2 cup oil in a Dutch oven or stock pot over medium heat.  Stir constantly.  Remove from heat if it starts to smoke as you don't want to burn your roux.  You just want to continue to cook and stir it until you get a rich dark caramel or chocolate color.  Mine was pretty light so next time I'll cook it longer.

***For just shrimp or chicken gumbo, season cleaned shrimp or chicken with salt, pepper, and garlic salt.  My grandma's recipe says 3 pounds of shrimp.  My mom's recipe says a whole chicken cut-up.  Put your meat in your roux and cook while stirring for about 5-6 minutes.  Then add your water and vegetables.  Simmer for an hour or more.***

I put in about 7-8 cups of water.  You can use broth for half of the water if desired.  And I used a cooked rotisserie chicken that I stripped the meat off of, cut up beef sausage links, and a 1 pound bag of cleaned un-cooked shrimp.  For the vegetables, you can have your pick or all of (1 large or 1 cup) chopped onions, (1/2 cup) green onions, (4 stalks or 1/2 cup) celery, (2-3) cloves minced garlic, and 1 green bell pepper.  I don't put okra in mine, but you can use a frozen bag or 1 pound of sliced okra.  Add 1/2-3/4 tsp dried thyme, 1 tsp hot sauce, and 1 Tbsp-1/4 cup Worcestershire sauce.  Feel free to take out any ingredients you don't like or add any you like.  That's what I do.  Let simmer and serve over rice.  We put a seasoning called Gumbo File on ours, but it's great without it too.

Recipe is a combination from my Mawmaw, Mary Lanclos, my Mom, Margie Lanclos, and my Southern Living Cookbook

Deluxe Pound Cake

Ingredients:
2 sticks of butter
1 stick of margarine
3 cups of sugar
5 eggs
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
3 cups flour
1 tsp rum flavoring
2 tsp coconut flavoring

Directions:
Cream butter, margarine, and sugar.  Add eggs one at a time beating one minute after each egg addition.  Add baking powder and salt.  Add flour alternating with milk beginning with the flour.  Don't beat excessively.  Add flavorings.  Grease tube or bunt pan with butter and dust with sugar or flour.  Bake at 325 degrees for 1 1/2 hours.  Let cool for 10 mins then with a plate on top of cake pan, turn over to release cake from pan.

Glaze:
1 cup sugar
1/2 cup water
1 tsp almond flavoring

Directions:
Mix sugar and water in a sauce pan.  Bring to a boil while stirring.  Cool slightly then add flavoring.  Put cake in pan.  Punch holes in cake (I use a chop stick) and pour glaze over cake.  Invert cake back onto plate and sprinkle with powdered sugar.

Recipe from Betty McDaniel

Mulled Apple Cider

Ingredients:
1 apple
2 tsp whole cloves
1 orange, thinly sliced
2 quarts apple cider (I used apple juice)
1/2 cup light brown sugar
1 tsp allspice
Pinch grated nutmeg (I used nutmeg spice)
1 cup dark rum (if you drink alcohol...leave out if you don't)
cinnamon sticks, garnish (I just threw it the pot)

Directions:
Stud the apple with the cloves.  (Don't use too many or it's bitter.  I used 12 and I'd use less next time.  I also cut my apple up into pieces.)  In a medium pot, combine the studded apple and remaining ingredients except the rum.  Slowly bring to a simmer over low heat.  Simmer for 10 minutes.  Remove from the heat (and add the rum...if you desire.)  Discard the apple.  Ladle into mugs and garnish each with a cinnamon stick.  Serve immediately.

From Emeril Lagasse and the Food Network

Ginger Snaps

Ingredients:

2 cups sugar
1 1/2 cup shortening
2 eggs
1/2 cup molasses
2 tsp cinnamon
2 tsp ginger
1 tsp cloves
1 tsp salt
2 tsp soda
3 1/2 cups flour

Directions:
Mix sugar and shortening then add the rest in order.  Roll into 1 inch balls.  Dip in sugar.  Bake 7-10 minutes on a greased cookie sheet at 350 degrees.

Recipe from Debbie Allred