Saturday, August 5, 2017

Classic Lemon Bars with Shortbread Crust

For the crust...
2 sticks (1 Cup) butter softened
1/2 cup sugar
2 cups flour
1/4 tsp salt

For the filling...
6 large eggs
2 1/4 cups sugar
1/4 cup plus 2 Tbl flour
1 cup lemon juice

For the crust...
Preheat oven to 350 degrees.
Spray 9x13 pan with cooking spray.
In a food processor mix the crust ingredients until crumbs are formed. You can also do this by hand with a pastry cutter.
Spread evenly into pan.
Bake for 20 minutes until the edges are just barely starting to turn golden brown. Let cool slightly.

For the filling...
In a bowl, whisk eggs with the sugar.
Add the flour and mix well making sure that there are no lumps.
Add lemon juice and mix to incorporate.
Pour mixture over crust.
Return to oven and bake for 30 more minutes or until filling is set.
Let cool completely, sprinkle with powdered sugar.
Cut into squares and Enjoy!

This makes a thick crust... everyone in my family loves that! These are the best lemon bars!

Monday, June 5, 2017

Soft Oatmeal Cookies

1 cup butter softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
3 cups quick oats

Cream butter and sugars together until light and fluffy. Add in eggs and vanilla and mix well. Add flour, salt, soda, cinnamon and mix until combined. Add in oats and mix well.

Preheat oven to 375 degrees. Drop by spoonfuls on ungreased cookie sheet. Bake on upper middle rack for 7-8 minutes.

I always use my small cookie scoop for these cookies. They are also good sandwiched with 1/2 of the batch of buttercream frosting mixed with 7 oz. jar of marshmallow cream.

Tuesday, April 4, 2017

Frito-Lay Corn Salad

1 pkg dry ranch dressing
4 TBL mayo

Mix together.

2 cups frozen corn thawed (or 2 cans corn drained)
2 pounds grated cheddar cheese (or cheese blend)
1 1/2 packages regular Fritos
1/2 of a medium onion, diced


Friday, February 24, 2017

Homemade Pasta

3 1/2 cups flour
3 tsp salt
4 eggs
1 Tbl olive oil
4-5 Tbl water (give or take)

Mix flour and salt together in kitchen aid with paddle attachment. Add egg, olive oil and a couple of tablespoons water. Mix until dough comes together adding more water as needed. You don't want the dough sticky at all. Just enough water to come together. Move dough to counter and knead a few minutes. Cover in plastic wrap and let rest for 30 minutes. Cut into fourths. Cut each fourth in half to make it easier to work with. Run each piece through pasta machine 5 times or more on #1, 3 times on #2, 1 time on #3 continuing until desired thickness. #3 works great for lasagna sheets. I like #4 or #5 for egg noodles. Lasagna sheets are ready to boil or use at this point. I like to cut my egg noodle strips in to about 4-5 inch strips then feed them through the cutting blade. You can let the noodles dry for 30 minutes or boil them in salted water immediately. The noodles cook quickly (2-3 minutes). Serve.

This recipe can easily be cut down to 1/2 or 1/4. For 1/4 (which is what I usually make) use
Scant 1 cup flour
3/4 tsp salt
1 egg
3/4 tsp olive oil
1 Tbl water (may need a little more)

Wednesday, December 28, 2016

Creamy Sausage Tortellini Soup

1lb.  Sausage browned
1 medium onion diced
3 large carrots diced
3 stalks celery diced
4 cloves garlic minced
1 Tbl Italian seasoning
7 chicken bouillon cubes
4 cups water
Cook in crock pot on high for 4-6 hours or until veggies are tender.

Add:
1 12 oz can evaporated milk
1 12 oz. pkg. 3 cheese tortellini (I had gnocchi so that is what I used and it was delicious!)
Cook about 30-45 minutes or until tortellini is cooked.

Add:
1/3-1/2 c cornstarch dissolved in
2/3 cup water
1 cup heavy whipping cream
1 cup milk
4-5 cups fresh spinach

Cover and cook until soup thickens and spinach is wilted.
Serve with crusty bread.
This soup is delicious!

Thursday, December 22, 2016

Homemade Creamed Corn

From Brian & Brandy


20 oz. frozen corn thawed
1 cup heavy cream
1 tsp salt
2 TBLS sugar
1/4 tsp pepper
2 TBLS butter
1/2 cup milk
2 TBLS flour
1/4 cup grated parmesan cheese


Heat first 6 ingredients together in a large pot.
In a separate small bowl, wish the 1/2 cup milk and 2 TBLS of flour (this is what will help thicken the cream).
Stir into corn mixture and cook over medium hear (Stir often so the cream doesn't burn) until mixture is thickened and corn is cooked through.
If you don't cook it until it's thickened, it will be runny.
Remove from heat and stir in 1/4 cup parmesan cheese.
Enjoy!


This is amazingly delicious! Just make sure to get your cream nice and thick before you put it in a slow cooker to stay warm if you are taking it to a party. Can easily be doubled or tripled for a crowd.

Wednesday, September 14, 2016

Sheet Pan Nachos

1 large can refried beans (29 oz)
1 lb hamburger browned with onion, salt & pepper
1 pint sour cream
Taco seasoning
2-4 cups Shredded cheddar cheese
Tortilla chips

Spread refried beans in a jelly roll pan. Heat them in the oven at 350 degrees for about 10 minutes. You are just warming them up. Remove from oven and evenly sprinkle with the browned hamburger. Sprinkle the sour cream with taco seasoning to taste. I don't like a lot of the taco seasoning... I probably use 1/4 of the packet. So start out with a little. You can always add more. Drop the seasoned sour cream onto the hamburger and spread as much as you can. You can use more sour cream too. Sprinkle top with cheddar cheese. I like a lot of cheese but you can adjust according to your taste. We like mild but can use whatever you have. Colby/Jack works well too. Return to oven just until cheese melts. Serve with tortilla chips. Nacho cheese Doritos are our favorite! You could also top with diced tomatoes, olives or anything else you would put on nachos. This was one of our favorite meals when our kids were growing up. Enjoy!

Sunday, September 11, 2016

Frito Chili Cheese and Corn Salad

3 cans (15 ounce) corn, drained
4-5 green onions, chopped
4-5 mini bell peppers, chopped (the colorful ones)
4 small tomatoes, cored and chopped
1/2 c. cilantro, chopped (optional)
Juice of 1/2 a lime
1 c. mayo (full fat mayo is best - not Miracle Whip)
1/2 tsp. cumin
1 tsp. chili powder
1 1/2 c. cheddar cheese, grated
1 (14.25 ounce) bag Fritos Chili Cheese Corn Chips

Mix mayo, cumin, and chili powder.  Set aside.

Put all remaining ingredients, except Fritos, into a bowl.  Mix and add the mayo mixture.  Stir well.  Add the Fritos chips just before serving.  You can also place the Fritos in a separate bowl and let people add the chips themselves.

I got this recipe from my friend Jesie Canning.  We all really like this one!

English Muffin Bread

2 pkg. active dry yeast
6 cups unsifted flour
1Tbl. sugar
2 tsp. salt
1/4 tsp. baking soda

1/2 cup water
2 cups milk

Cornmeal

Combine 3 cups flour, yeast, sugar, salt, soda.  Heat liquids until very warm (120 to 130 degrees); add to dry mixture.  Beat well by hand.  Stir in rest of flour to stiff batter.  Spoon into two 8 1/2 x 4 1/2 loaf pans that have been greased with shortening and sprinkled with cornmeal.  Sprinkle tops with cornmeal.  Cover; let rise in warm place for 45 minutes.  Bake at 400 for 25 minutes.  Remove from pan immediately and cool.  (I have found that when I spoon the batter into the pans, if I sprinkle a little cornmeal on top, I can spread the batter more evenly.  Then sprinkle more if you want.)

I got this recipe from my boss, Linda Mariotti.  We love it.  Especially toasted with lots of butter!

Sunday, September 4, 2016

Party Delight

1 cup spam diced
2 hard boiled eggs diced
1/2 tsp onion minced
1 Tbl sweet relish
1/2 tsp mustard
3 Tbl mayo
Butter to spread
1 c grated cheese
Hamburger buns

Mix first 6 ingredients. Spread buns with softened butter. Put a spoonful of spam mixture on top of each bun half. Sprinkle with cheese. Bake on a cookie sheet in 350 degree oven just until cheese melts and buns are slightly toasted.

My mom made this for us when we were kids. It was one of my favorite dinners when I was growing up. I love it still!

Sugar Cookies

3 c sugar
1/2 c shortening
4 eggs well beaten
1 pint sour cream
Mix together.
Add:
8 c flour
1 tsp soda
6 tsp baking powder
2 tsp vanilla

Mix well. Refrigerate for at least 1 hour. Roll about 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake at 400 degrees for 7 to 7 1/2 minutes on the upper middle rack.

This recipe came from Carol! She makes the best sugar cookies!

Taco Soup

1lb. Hamburger browned
1/2 c diced onion
2 (14.5 oz) cans stewed tomatoes
2 (8 oz) tomato sauce
1/2 pkg taco seasoning
Cook for 2 hours in crock pot.
Then add:
1 can kidney beans
1 can corn (or 1 1/2 cups frozen corn)
Let cook for 1 more hour

Serve with tortilla chips, cheese and sour cream.

Chicken Gnocchi Soup (Olive Garden Copycat)



  • 2 tbsp. Butter
  • ½ c. Celery, washed and thinly sliced
  • ¼ c. Grated Onion
  • ⅓ c. Grated Carrots
  • 2 tbsp. Garlic, minced 
  • 2 tbsp. All Purpose Flour
  • 6 Chicken Bouillon Cubes
  • 8 c. Whole Milk
  • ⅛ tsp. Ground Nutmeg
  • ½ tsp. Ground Thyme
  • 4 c. Fresh Baby Spinach, rinsed and chopped
  • 2 c. Cooked Chicken (roasted or grilled), small dice
  • 2 c. Heavy Cream
  • 16oz. Gnocchi, frozen or fresh.  

  1. Melt butter in large pan, add onion, garlic, celery and carrot. Cook for 1-2 minutes or until celery softens.  
  2. Whisk in the flour; then add the Milk and chicken bouillon cubes.
  3. Next, add the chicken, nutmeg and thyme; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.
  4. Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi.
  5. Simmer for an additional 15-20 minutes or until gnocchi is cooked. 


*I have found Gnocchi at Smiths and World Market. You can also make your own if you want.  :)

Saturday, September 3, 2016

Chewy Choco-Oat-Chip Cookies- Shaurie's recipe!

1 c. butter (2 sticks) softened
1 1/4 c. Packed brown sugar
1/2 c. Sugar
2 eggs
2 Tbl milk
2 tsp vanilla
1 3/4 c. Flour
1 tsp baking soda
1/3 tsp salt
2 1/2 c. Quaker Oats (quick or old fashioned, uncooked)
1 (12 oz) pkg chocolate chips (2 cups)
1 c. Chopped nuts (optional)

Heat oven to 375 degrees. Best together butter and sugars until creamy. Add eggs, milk and vanilla, beat well. Add combined flour, baking soda and salt, mix well. Stir in oats, chocolate chips and nuts. Mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes. Cool 1 minute on cookie sheet. Move to wire rack. Makes about 5 dozen cookies.

Bar cookies: Press dough onto bottom of ungreased 13x9 inch baking pan. Bake 30-35 minutes.

High Altitude Adjustment: Increase flour to 2 cups,

Chili Cream Cheese Dip

1 (8 oz) softened cream cheese
1 (14 oz) can chili (no beans)

Heat together and stir. This is delicious with Nacho cheese Doritos!

Bacon Cheeseball

1 (8 oz) cream cheese softened
1/2 cup mayo
5 slices bacon crumbled
4 sliced green onions
1 dash dill weed
1 sprinkle pepper
1/2 cup chopped nuts (inside)
1/2 cups nuts (outside)

Mix cream cheese and mayo until smooth. Add in rest of ingredients except for the 1/2 cup of nuts for the outside of the cheeseball. Form into a ball and roll in remaining nuts. Chill. Serve with crackers. Almonds or pecans work well in this cheeseball.

Sunday, August 28, 2016

Nut Clusters

1 (12 oz) pkg milk chocolate chips
1 (12 oz) pkg butterscotch chips
12 oz nuts (can use mixed nuts, cashews, peanuts, dry roasted nuts, honey roasted peanuts etc...)

Melt chips in the microwave stirring every 15-30 seconds. Stir in nuts and drop by spoonfuls onto waxed paper lined cookie sheet. These take a few hours to set completely. You can put them in the fridge but turn out much better when left at room temp to set up. They look prettier too.

Saturday, August 27, 2016

Easy Milk Chocolate Frosting... Perfect for Brownies!

From Brandy's kitchen

3 Tbl butter
1 1/2 cups powdered sugar
2 Tbl milk
2 Tbl cocoa
1 tsp vanilla

Melt butter in small saucepan.add cocoa and remove pan from heat. Stir in remaining ingredients until smooth. Spread over brownies or cake. (9x13 pan)

Friday, August 26, 2016

Old Fashioned Goulash!

1-2 lbs ground beef
3 tsp minced garlic
1 large yellow onion diced
3 cups chicken broth (or 3-4 chicken bouillon cubes with 3 c. water)
1-2 Tbl olive oil
1-2 Tbl butter
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 Tbl Italian Seasoning
1 Tbl Adobo Seasoning (recipe below)
3 bay leaves
1 Tbl Seasoning Salt
1/2 tsp pepper
16 oz. elbow macaroni
1 cup shredded Mozzarella cheese
1 cup shredder cheddar cheese


In a large skillet, heat olive oil and butter. Add onion, cook for a few minutes. Add hamburger and season with salt and pepper. When hamburger is almost done, add in garlic and cook until meat is done. Add broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, seasoning salt, pepper and adobo. Mix well. Lower heat and simmer for 15-20 minutes stirring occasionally. Add in the uncooked macaroni. stir well until everything is combined making sure the macaroni is covered in liquid. Cover again and cook an additional 8-10 minutes or until the macaroni is tender. Remove the bay leaves and stir in only the cheddar cheese. Serve with mozzarella. Enjoy!


This recipe was fantastic! We used to have goulash when I was growing up and trust me, this is nothing like it. We loved it!!! I loved the cheese melted in but Glen did not. He would have preferred to have it when it was served for anyone who wanted cheese. Personally, I cannot imagine anyone not wanting cheese! I also added 4 chicken bouillon. It gives it so much flavor.


I couldn't find any adobo seasoning so I found this recipe on allrecipes. I had all of the ingredients on hand and It worked great!


Traci's Adobo Seasoning from Allrecipes.com
2 Tbl salt
1 Tbl paprika
2 tsp black pepper
1 1/2 tsp onion powder
1 1/2 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp chili powder


Mix all ingredients and store in an airtight container.



Thursday, August 25, 2016

Bread Sticks

36 frozen Rhodes roll dough
1/4-1/2 cup of melted butter
Salad supreme seasoning
Parmesan cheese

Divide rolls onto 2 cookie sheets to thaw. Cover with towel or plastic wrap. When thawed, roll each roll into a rope and arrange on cookie sheet 9 on each side. They will overlap a little in the middle of the pan. Spoon butter over each breadstick. Sprinkle with salad supreme seasoning and then sprinkle generously with Parmesan cheese. Cover loosely with towel and let rise until double in size. Bake at 350 degrees for 15-20 minutes or until golden brown.

These bread sticks are delicious! They have been a family favorite of ours for years! Enjoy!!!

Oreo Surprise

1 regular pack Oreo cookies
1 cube margarine
1 small jar hot fudge topping
1 8 oz cool whip (thawed)
1 1/2 gallons vanilla ice cream (partially softened)

Crush 2 rows of Oreo cookies and mix with melted margarine. Press into the bottom of a 13x9 inch pan. Layer softened ice cream over crust. Pour 2/3 jar of hot fudge over ice cream. Spread cool whip over hot fudge sauce. Rough chop the last row of Oreo cookies and sprinkle on top. Freeze 2-3 hours before serving. Serve with a drizzle of remaining hot fudge sauce if desired.

Pecan Pie Surprise bars

CRUST
1 pkg yellow cake mix (reserve 2/3 cup)
1/2 butter or margarine melted
1 egg

Grease bottom and sides of 9x13 pan. Combine above ingredients until crumbly. Press into pan. Bake @ 350 for 15-20 minutes or until light brown. Remove from oven.

FILLING
2/3 cup reserved cake mix
1/2 cup packed brown sugar
1 tsp vanilla
1 cup chopped pecans
3 eggs
1 1/2 cups dark corn syrup

Mix all ingredients, pour over crust. Return to oven and bake for 30-35 minutes until filling is set. cool and cut into squares.

Baked Rice Pudding

Recipe from the kitchen of Leah Smith

1 cup water
1/2 cup long grain rice
4 cups milk
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla

Preheat oven to 325 degrees. Bring water to a boil in saucepan. Reduce heat to low, add rice and simmer for 5 minutes. Drain rice. Return rice to saucepan adding milk, sugar, salt and vanilla. Heat just until warm. Pour into 1 1/2 quart greased baking dish. Bake for 1 3/4 -2 hours stirring every 30 minutes until rice is tender and pudding is creamy.

You can add raisins before putting mixture in oven. My mom used to make rice pudding quite a bit when I was growing up. It still brings back so many good memories... Comfort food for sure!

Surprise Cookies

Recipe from the kitchen of Carol Berlin

2 cups flour
1/4 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1 cup sugar
3/4 cup margarine
1 egg
1/4 cup molasses

Sift first 6 ingredients together. Cram sugar and margarine. Add egg, molasses and dry ingredients and mix well. Form into balls and roll in sugar. Bake @ 350 for about 10 minutes. Makes approx 4 dozen cookies.

Broccoli Cheese Soup

1 lg bunch broccoli cut into small pieces
1/4 cup butter (1/2 cube)
2/3 cups diced onion
2 Tbl flour
2 cans chicken broth
2 cups milk (or half & half)
3/4 tsp salt (if needed)
1 cup of shredded cheese

Cook broccoli in 1 1/4 cups water with 1/2 tsp salt until tender. Drain, Reserving liquid. Set aside.
Melt butter in saucepan. Add onion and cook until soft. Blend in flour. Cook for 2 minutes. Stir in chicken broth. Cook stirring constantly until mixture boils. Stir in 2 cups milk (can use half & half) plus one cup of the reserved liquid from the broccoli. Add 1/2 tsp Worcestershire sauce and 3/4 tsp salt (I always use 1 chicken bouillon cube to 1 cup water for the chicken broth. If you use the boullion, you probably won't need any additional salt). Add the broccoli. Heat but do not boil. Stir in cheese. Makes 2 quarts.

Rosy Grape Jelly

2 cups cranberry juice
3/4 cup grape juice
1 pkg powdered pectin
3 1/4 cups white sugar

Pour the juices in a saucepan and stir in the pectin until completely dissolved. Bring to a boil stirring constantly. Stir in sugar and return to a full boil stirring constantly for 1 minute. Skim off any foam. Pour jelly into sterilized jars leaving 1/4 head space. Process in hot water bath for 10 minutes.

Makes 3 1/2 cups. It will fill 7 of the 5 oz glass jars. You can change up the juices for any combination of flavors that you like. Just make sure to use 2 3/4 cups juice in the recipe. This is a recipe that came from Joan. It's makes a beautiful yummy jelly! Pretty enough for gift giving.

Wednesday, August 24, 2016

Perfect cupcake frosting and filling

3 Tbl flour
1/2 c milk (whole works best but I have used skim and it still works)
1/2 c good quality butter
1/2 c granulated sugar (not powdered)
1 tsp vanilla (or almond)
Whisk together the flour and the milk. Heat in small sauce pan over medium heat. Whisk continuously until it starts to thicken. Cook until it looks like thick pudding. It should come together and you should be able to see the bottom of the pan. Let it cool completely. I usually refrigerate it. You can push it through a mesh strainer to remove any lumps. I never do. It has to be completely cooled before you move onto the next step. In an electric stand mixer, beat the butter and sugar for a couple of minutes until well combined and fluffy. You'll want to use the whisk attachment, not the flat paddle. Then while beating, add in the milk/flour mixture and the vanilla. Beat it on the highest speed that you can without it flying all over the place. Beat for 7 minutes! Maybe even longer. It goes from looking like a weird gloopy mess to a thick, velvety smooth and perfectly fluffy frosting. You can't go wrong with this frosting/ filling. I ALWAYS double it. The original recipe will frost about 12 cupcakes using a pastry bag and tip but that is never enough for me. This frosting pipes beautifully! Not too rich or sweet... Just perfect!

Jewish Sweet Bread

1 pkg yeast (2 1/4 tsp)
1 1/4 cups warm water
1 tsp salt
1/4 c sugar
1/4 c oil
2 eggs
4 1/2 c flour
1 cube butter, divided

Put yeast in warm water with a little sugar to activate it. Set aside. In mixer, add salt, sugar, oil, eggs and 2 cups of the flour. Mix well and add in yeast mixture mixing again. Change to dough hook and add remains flour or enough flour until dough pulls away from the side of the bowl. Move dough to a greased bowl and cover. Let rise until doubled in size. When doubled, punch down and divide dough in half. Divide each half into thirds. Roll each third into a rope and braid. Do the same with the remaining half (makes 2 loaves). Place on greased baking sheet. Cover and let rise until doubled. Melt half of the butter and pour over braids. Bake at 350 degrees for 20 minutes or until golden brown. Remove from oven. Melt remaining butter and pour over hot loaves. Enjoy!

Saturday, May 14, 2016

Beef Stroganoff

From the kitchen of Kris Demik

1 1/2 lbs. Ground beef
8 oz. Mushrooms ( fresh)
1 large onion finely chopped
1-2 garlic clove minced
2 chicken bouillon cubes
1/4 cup butter
 2 cans c of mushroom soup
1 1/2 cups sour cream
1 Large bag egg noodles

Bring water to a boil. Add in the noodles and salt and cook until tender. Sauté mushrooms and onions in butter. Add in garlic and cook until tender, remove from skillet and brown ground beef with salt, pepper and bullion cubes. Add onion mixture to beef. Add soup and Sour cream. Serve on top of egg noodles.

This is the best stroganoff ever! So creamy and delicious!
I like the sauce a little thinner so I added the 2 chicken bouillon cubes with one soup can full of water. Perfect! You can also add bouillon to the noodle water for more flavor.