This Cooking Blog Is Dedicated To My Children and Grandchildren

Wednesday, December 24, 2008

Mom's Spaghetti Casserole

This is a recipe that my Mom used to fix a lot. As I was growing up it was a tradition when we went camping that on Friday night we would have this. Of course my Mom & dads camping was in a very nice camper with all the luxuries of home. Mom would always have this prepared ahead of time. On Sat. night we always cooked out steaks. We had the best times as a family. Mom also had homemade yeast rolls with this. It was so good. Anyway, anyone that knows me has eaten this casserole. It is easy to make and great for a crowd.
Ingredients:
1 lb. Ground Beef
1 Med. Onion, chopped
1 Cup Canned tomatoes
1 Cup Catsup
1/4 Cup Water
1/4 Cup Steak Sauce
1/4 Chopped Green Pepper
5 oz. Spaghetti Noodles
1 Can Cream of Mushroom Soup
1 Cup Grated Cheddar Cheese
Salt & Pepper
Directions:
Brown beef in skillet. Drain. Add onions, tomatoes, catsup, steak sauce, green pepper. Simmer 30 minutes. Add Mushroom soup. Cook spaghetti and drain and add to mixture. Pour into baking dish and sprinkle with Cheese. Bake 350 degrees for 30 minutes.

Thursday, December 4, 2008

Wonderful Fudge



1 12oz pkg. semi-sweet chocolate chips

1 8oz pkg. cream cheese, softened

1 lb. box powdered sugar, sifted

1 tsp. vanilla
1 cup nuts if desired

Butter a 8x8 square pan. Set aside. Melt chocolate in a double boiler or the microwave until completely smooth. Place melted chocolate and next 3 ingredients in a large bowl. Butter hands. Mix with hands. This is a bit messy, but the most efficient. When completely mixed, add nuts. Spread in buttered pan. Cover with plastic wrap and refrigerate overnight. Set out on counter about an hour before trying to cut the pieces.

Saturday, November 29, 2008

Easy Crab Meat Dip








Ingredients:
Crab Meat
Cocktail Sauce
Cream Cheese

Spread Cream cheese in small dish. Pour cocktail sauce over cream cheese and top off with crabmeat. Serve with your favorite Crackers.

Tuesday, November 25, 2008

Mini Cinnamon Crescents


Ingredients:
Crescent Rolls
1/4 Cup Butter or margarine melted
4 Tsps. granulated Sugar
2 Tsps. ground Cinnamon
1/2 Cup Raisins (optional)
1/2 powdered sugar
1 tblsp. Milk


Directions:

Preheat oven to 375°F.
Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal.
Spread 1 tablespoon butter evenly over each dough rectangle. In small bowl, mix granulated sugar and cinnamon. Sprinkle evenly over rectangles. Sprinkle each with raisins. Starting with short side of each rectangle, roll up; pinch edges to seal. With serrated knife, cut each roll into 5 slices. Place slices, cut side down, in ungreased 8- or 9-inch square pan.
Bake 17 to 23 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in small bowl, mix powdered sugar & milk until smooth. Drizzle over rolls. Serve warm.

If you love cinnamon rolls---You will LOVE these!!

Easy & delicious!

Saturday, November 22, 2008

Delicious White Bread

Ingredients:
1 Cup MILK
1 EGG
2 tsp SALT
3 1/2 Cups FLOUR
1/3 CupWARM WATER
1 PKG DRY YEAST

FIRST MIX THE DRY YEAST WITH WARM WATER IN CUP SET ASIDE. NEXT MIX TOGETHER FLOUR AND SALT IN A BOWL. ADD EGG AND MILK WITH YEAST MIXTURE INTO BOWL MIX TOGETHER.


NEXT ADD LIQUID MIXTURE TO DRY INGREDIENTS IN BOWL, MIX TOGETHER UNTIL DOUGH HOLDS TOGETHER. PLACE ON A LIGHTLY FLOURED BOARD AND KNEAD TOGETHER WITH HANDS FOR ABOUT 5-7 MINUTES.

PLACE DOUGH IN LIGHTLY GREASED MIXING BOWL AND COVER WITH TOWEL & LET DOUGH RISE UNTIL IT REACHES DOUBLE IN SIZE. KNEAD FOR 2 MINUTES MORE. SHAPE INTO LOAVES. PUT INTO GREASED LOAF PANS, LET RISE TILL DOUBLE IN SIZE.

BAKE FOR 25-30 MINUTES AT 350 DEGREES. NEXT TAKE OUT OF OVEN AND LET SIT FOR 10 MINUTES BEFORE REMOVING FROM PANS.
AFTER LETTING IT SIT IN LOAF PANS FOR ABOUT 5 MINUTES, I BRUSH EGG WHITES ON TOP. ENJOY!

Thursday, November 20, 2008

Vicki's Cabbage Casserole




1 Small head of cabbage
1 Med. onion
1/4 c. butter
salt & pepper to taste
1/ cup Mayo
1 Can Cream of Mushroom or Cream of Chicken soup

Topping:
1/4 Cup Butter
1 Cup grated, sharp cheddar cheese
1/2-1 Stack Ritz crackers, finely crushed
Place Cabbage into a casserole dish, sprinkle the onions over top of the cabbage.
Melt 1/2 stick butter and pour 1/4 cup over cabbage. Sprinkle salt and pepper. In a small bowl, mix soup and mayo and spread over the cabbage mixture. Mix the other melted butter with crushed crackers, and grated cheese. Spread over the top of casserole and bake 350 for about 45 minutes or until brown and inside is bubbly.
This is great!
Thanks Vicki!

Saturday, November 15, 2008

Ranch Cheddar Chicken




Ingredients:
8 boneless chicken breast
1 cup of Ranch dressing
2 tbs. of flour
1/2 cup of parmesan cheese
1 cup of cheddar cheese (shredded)

Directions:
Mix dressing and flour together and roll each breast in this. Place in Baking dish and cover with parmesan cheese and then top it with lots of cheddar cheese. Bake 375 for 25 minutes.

This is delicious!


Cherry Coke Salad

Ingredients:
2 pkgs. Black Cherry Jello 6 oz.
1 lg. can of crushed pineapple
1 Cup pecans
2 cups of juice - (reserved from fruit) plus a 12 oz. coke
Dissolve jello in hot juice, then add coke and refrigerate until it begins to set. Add fruit and nuts and refrigerate. Serves 12-16

I forgot to take a picture before this was eaten. It is a very good, light gelatin dessert.

Friday, November 14, 2008

Hot Sauce







Ingredients:
1 Can whole tomatoes (I used fresh tomatoes because I have plenty)
1 Can Rotel Tomatoes & Green chilies
2 Large Jalapena peppers-chopped
Directions:
Put all in blender and blend 5 to 6 seconds. Put in quart jar and refrigerate.
Enjoy!
This is really good with the Brunswick Stew below! This recipe makes more than you think. It will last a long while.

Thursday, November 13, 2008

Easy Brunswick Stew



Ingredients:
2 Cans Cream Style White Corn
2 Cans Stewed Tomatoes
1 Bottle Hot Chili Catsup
2 Cans Chunky White Meat Chicken
1 Bottle Barbecue Sauce
1 lb. Ground beef ( I use ground turkey or deer meat)
2 tblsp. Worchestershire Sauce
2 tblsp. Lemon Juice
Dash of Tobasco Sauce

Directions:
Brown beef, drain, and mix all ingredients and let simmer all day in crock pot. 
I always triple this recipe and put some in the freezer for those days when I don't want to cook.
This recipe is so easy and so delicious!

Wednesday, November 12, 2008

Crock Pot Apple Butter




It's that time again.....




Crock Pot Apple Butter
Chop up 5 quarts of apples
4 cups sugar
4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. ground cloves
Place apples in crock pot.
(lid may not fit until apples cook down)
Drizzle all other ingredients over apples. Turn on high until your apples cook down so the lid will fit. Then turn on low for approx 10 hours or overnight. Cool down and spoon into containers and refrigerate until you use all.

Saturday, November 1, 2008

Caramel cake


OOOOHHH this is so good and so simple!!! I haven't got to post on this blog much because I have been so busy with the garden. Now I will have more time to try out new recipes.
Ingredients:
1 Box Yellow Cake Mix
2 1/2 Cups Sugar
2 Sticks Butter (Marg.)
1 Can Evaporated Milk
Directions:
Cook yellow cake mix until light brown. Cook 2 1/2 cups sugar, 2 sticks butter, and 1 can evaporated milk until thickens. Put holes in cake and cover cake with caramel mix.

For some reason, my caramel didn't get really thick, so you can't even see it on the cake, but let me tell you, you can taste it! This cake is easy & excellent!

Tuesday, October 14, 2008

Maranda's Taco Soup


1 lb. Ground Turkey

1 Pack of Taco Seasoning

1 Pack of Ranch Dressing mix

1 Can of Rotel Tomatoes

1 Can of Diced Tomatoes

1 Can of Black Beans

1 Can of Pinto Beans

1 Can of Chili Beans

Brown meat and add in seasonings. Add the rest and simmer for 30 minutes. Serve over chips and top with cheese and sour cream. You also can serve this in a bowl as a soup.


It is wonderful!

Sunday, September 28, 2008

Maranda's Squash Casserole


1 Pound Squash
1 Med. onion
1 Tsp. Salt
1 1/2 tbs. margarine
1 1/2 tbs. flour
1 egg
1/2 cup milk
1 cup cheddar cheese grated
1/2 sleeve Town House Crackers crushed
2 tbsp. margarine melted
4 fresh tomatoes (Maranda added this little touch)

Cook squash with onions and salt.
Add fresh tomatoes to cooked hot squash.
Add 1 tbs. margarine and 1 tbs. flour.
Stir and add eggs and milk
Cover with grated cheese and cracker crumbs mixed with 2 tbsp. butter.

This is so delicious. I will be having the leftovers tomorrow for lunch.

Bake 350 degrees for 1 hour. (3 recipes make a 9" x 13" pan)

Thursday, September 18, 2008

Muscadine Jelly From My Own Vines




Wash and removed any stems. Then place in food processor or mash with a potato masher. Then place in saucepan on stove and bring to a semi boil. Reduce heat and simmer for 10 minutes. Skim off any foam with metal spoon. I used a cheese cloth to strain my juice several times. You need 5 cups of juice (about 5 lbs. of muscadines). Add 1 box of pectin & 1/4 cup of sugar and bring to a boil. It usually takes about 5-10 minutes to reach a full hard boil. In the meantime, sterilize your lids. Your jars should already be washed and sterilized. When it reaches boiling point, add 7 cups of sugar and bring back to boil for 1 minute while stirring. Check for thickness by dipping cold spoon in jelly. If it is too runny, reboil for 1 minute. Then pour into jars and place lids & rings on. Place into boiling water bath and cover jars with 2 inches of water. Boil 5 minutes and then remove to cool. This jelly is just delicious , even if I do say so myself!

Saturday, September 13, 2008

Pickled Okra















My kids just love this recipe so I have to make it every year. Here goes:


Whole Fresh Okra

1 clove garlic

1/2 hot pepper

1 Quart of Water

1 pint of vinegar

1/3 cup of salt

2 tsp. dill seed


Pack okra in jars. Put 1/2 hot pepper and 1 clove of garlic in each pint jar. Then mix water, vinegar, salt, and dill seed in pan and boil. Pour hot liquid into each jar. Seal and Boil in hot water bath for 10 minutes. Cool on towel and make sure all of the jars sealed. If they didn't. place jar in refrig. and use in 2 weeks. These are delicious!

Wednesday, September 10, 2008

Vegetable Soup From My Garden












1 1/2 Quarts Water

2 quarts peeled, cored, chopped tomatoes (about 12 large)

1 1/2 quarts cubed, pared potatoes (about 6 medium)

2 cups of chopped okra

1 quart green lima beans

1 quart cut corn, uncooked (about 9 ears)

1 1/2 quarts sliced carrots (about 12 medium)

2 Cups of sliced celery

2 Cups of chopped onions

Salt


To can:

Add water to vegetables, boil 5 minutes. Pour hot, into hot jars, leaving 1 inch head space. Add 1/4 teaspoon salt to each pint or 1/2 teaspoon salt to each quart. Adjust caps. Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure.


Or do like I did, the easy way, and freeze it in quart bags!


Friday, September 5, 2008

Green Tomato Pickles























































Ingredients:

2 Cups of Vinegar

1 Cup Water

1/2 Cup Sugar


Boil and pour over green tomatoes and hot pepper.

I usually just chop up the big tomatoes and put a couple of hot peppers in each jar. Seal. Then I put in a boiling water bath for 10 minutes for pints and 15 minutes for quarts. They will be ready to eat in about 2 weeks. I made enough today to do us the whole winter. I had hot pepper left over so I also made some hot sauce. I just used the same recipe and filled the jars with hot peppers. These are so good!

This was my "Sweet Hunters" Grannys recipe!















Tuesday, September 2, 2008

Jane's Chocolate Cake


Ingredients:
2 cups flour
2 cups sugar
1 stick margarine
1 cup water
1/2 cup oil
4 tbsp. cocoa
2 eggs, beaten
1/2 cup Buttermilk

Mix Flour and sugar in bowl In saucepan combine margarine, water, oil and coca. Bring to a boil. Then add to flour & sugar mixture. Then add eggs & buttermilk. Mix well. Pour into greased pan. Bake in 13 x 9 inch pan at 350 for 30 minutes.

Frosting:
1 Stick Margarine
6 tbsp. milk
4 tbsp. cocoa
1 box Powdered Sugar
1 cup nuts

Mix first 3 ingredients & bring to a boil. Add sugar & nuts. You can pour frosting on hot cake or cool cake which ever you desire. I love to serve it warm. Enjoy!

Saturday, August 16, 2008

7 day Sweet Pickles: Day 7 - DONE!


Repeat day 6 and put into jars. These pickles are so delicious! My good friend, Monica gave me this recipe. You don't have to seal these pickles. Just put in refrigerator and enjoy. Monica told me today that they will actually last almost 2 years. Believe me, they are so good. They won't be there in 2 years! Enjoy!

Friday, August 15, 2008

7 day Sweet Pickles: Day 5 & 6


Don't think I forgot day 5. I just forgot to blog about it. Sorry about that. Repeat day 4 (the last post) for day 5 & 6. Tomorrow will be the last day. Good luck!

Wednesday, August 13, 2008

7 day Sweet Pickles: Day 4



Repeat day 3. To Be continued.........

Tuesday, August 12, 2008

7 day Sweet Pickles: Day 3



Add 1 cup of sugar. Then mash, cover, & refrigerate. To Be Continued.....

Monday, August 11, 2008

7 day Sweet Pickles: Day 2


This is the second day of my Sweet Pickles. Here goes:

Drain & Rinse in cold water.

Slice onions and layer with cucumbers. (I used the onions right out of my garden)

Pour 1 cup sugar over cucumbers and then pour 1 quart vinigar over all of that. I split mine up into 2 containers. Cover & Refrigerate. To Be Continued.......

Sunday, August 10, 2008

7 day Sweet Pickles: Day 1


I started my 7 day pickles today. This pickle recipe was given to me by a good friend. My children love these. They are the best & easiest sweet pickle recipe I have ever tried. The first day you slice your cucumbers and cover with 1 cup of salt and then cover cucumberswith boiling water. Set out and cover for 24 hours. To be continued.....

Sunday, July 13, 2008

Quickie Peach Cobbler


I am sure everyone knows this recipe but I thought I would share anyway!


1 Stick Butter, melted
Pour 1 large can of peaches over top of melted butter.
In separate bowl, mix 1 cup sugar, 1 cup flour, 1 cup of milk. Mix and pour over peaches & butter.
Cook 400 degrees for approx. 30 minutes or until brown.
Hope you enjoy! We sure did!

Sunday, June 29, 2008

Turkey Burgers on The Grill




My "Sweet Hunter" can grill like no one else can! I prepared the ground turkey by adding crushed cracker crumbs, olive oil, mustard, a little garlic and fresh ground pepper. I always buy the 97% fat free turkey. My "Sweet Honey" bastes these burgers with Dales Steak Sauce while he grills them. We added some cheddar cheese, tomato, pickles & some grilled buns and had the perfect hamburger. We love the Lay's Kettle Salt & Vinegar Potato Chips. Add a Coke and you have a great meal!

Monday, June 9, 2008

Carrot Cake


I got this recipe from The Pioneer Woman!
I doubled her recipe and took 1 to the lake and put 1 in the freezer. It was yummy & so easy! Hmmmmmm........I think I will go get it out of the freezer! Hope you enjoy!

Saturday, June 7, 2008

Almost Homemade Doughnuts






This is the way my Mom always made doughnuts when I was little. My grandchildren and I made them one day this week. They are easy & yummy!

Ingredients:
1 can of Canned Biscuits
Powdered Sugar
Cooking Oil
Heat oil in saucepan. Shape canned biscuits into doughnuts by making hole in middle. Deep fry until brown. Flip over when floating on top of oil. Drain on paper towels. Sprinkle with powdered sugar. Eat while warm!
Fun & Easy!

Sunday, May 18, 2008

Chicken Enchiladas






Yummy....Mom's Banana Pudding!

We have had so many birthdays in the family lately, we decided to all put a dinner together at my house to celebrate. Everyone brought something.
Our Menu was:
Chicken Enchiladas
Refried Beans
Spanish Rice
Chips & Salsa
My Moms banana pudding ( I added a picture for you)
Fresh Fruit
We had a wonderful time! My grandchildren have a Nintendo Wii. That was so much fun. The games are so realistic. I tried the bowling and loved it. I hope you enjoy my chicken enchilada recipe.
Chicken Enchiladas
Ingredients:
10 Flour Tortillas
2 cans Mild Enchilada Sauce
Lg. Bag Shredded Mexican Cheese
1 1b. boneless cooked Chicken
2 cans Cream of chicken soup
1 lg. container of Sour Cream
Fresh Ground Pepper
Mix sour cream and soup together and set aside.
Pour enchilada sauce onto a cookie sheet. Take your flour tortillas one at a time and coat both sides with sauce. Put approx. 1 tbsp. of shredded cooked chicken inside of tortilla. Add 1 big tbsp. of soup/sour cream mixture and add a pinch of cheese. Roll up and put into baking pan. After filling pan, pour any leftover soup mixture and enchilada sauce on top of rolled tortillas. Sprinkle with cheese & freshly ground pepper. Bake 400 degrees for 25 minutes or until heated through.
* I made a lot of enchiladas for a big family so just adjust recipe as needed.
Interesting Hint: Did you know if you don't have cream of chicken soup but do have chicken noodle soup, you can just zap it in the blender and magic.....you have cream of chicken soup!