Potato Salad

Recipe from the kitchen of Grandma Leah

12 potatoes boiled, cooled & diced
12 eggs hard boiled & diced
1/2 onion grated or dried minced onion reconstituted

(About 1/4 c dried minced onion)
salt and pepper to taste

2 c. mayonnaise
2 Tbl. Miracle Whip
1 or 2 tsp. sugar
1 or 2 tsp. dill pickle juice

Mix last 4 ingredients together. Layer potatoes, eggs, onion, salt and pepper. Pour mayo mixture over all and gently mix. Mix more dressing if needed. Chill.

Note: I steam my potatoes in a steamer and when they are cool, I dice them with the peel on them. I like it just as much as I do without the peel and it is SO much easier:). I also use an egg slicer to dice the eggs. Just slice them once and turn them and slice again.

Pressure cooker: dice raw potatoes. Add eggs to pot on top of rack or steamer basket. Add potatoes and 1 1/2 cups of water. Cook on high (I use the fresh vegetables setting on mine) for 6 minutes (check to see if potatoes are tender... if not, cook for 2 minutes more). When timer goes off do a quick pressure release. Pour into strainer in sink. Put eggs in ice water. Let potatoes cool and proceed as normal for the salad.

Instant Pot: cook on manual 4 minutes for Yukon gold. I usually boil eggs separately in a pan on the stove. 

Baked Rice Pudding

Recipe from the kitchen of Grandma Leah

1 c. water
1/2 c. long grain rice
4 c. milk
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla

Preheat oven to 325. Bring water to a boil in saucepan. Reduce heat to low. Add rice and simmer 5 min. Drain rice. Return rice to saucepan. Add milk, sugar, salt and vanilla. Heat just to warm. Pour into 1 1/2 qt. casserole dish. Bake for 1 and 3/4 to 2 hours stirring every 30 minutes. Serve warm or cold. It is best served with whipping cream.

Crispy, Creamy Doughnuts

Recipe from the kitchen of Lorraine

2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed


1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2.In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

3.Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

4.Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

5.Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. (You can also line a cookie sheet with waxed paper and set the doughnuts directly on that. It makes clean up a lot easier and you end up with a little more glaze on the doughnuts:)).

Note: Have at least 2 people on hand when you start to fry the doughnuts. They brown pretty quickly. You can also use different frosting, toppings etc.... A single batch makes about 25 regular doughnuts. You will probably want to double the glaze (or at least 1 1/2 times it).

Split Pea and Ham Soup

1 c. chopped onion
1 Tbl. butter
1 pound dry split peas
1 1/2 c. diced ham
4-6 c. chicken broth
salt and pepper to taste

Mix all ingredients in crock pot. I usually start out with 4 cups of chicken broth (or 4 c. water and 4 chicken boullion cubes). Add more water if needed later on. Cook on low for approx 6 hours or on high for about 4 hours. This soup is thick! Add more chicken broth to reach the consistently you like. Salt & pepper to taste. Be careful with the salt.... the broth is salty and so is the ham.
Garnish with a spoonful of sour cream and shredded swiss cheese (optional).

Clam Chowder

1 medium onion diced
1 c. celery diced
2 c. potatoes diced
3 cans minced clams
1 c. butter (2 cubes, divided)
3/4 c. flour
1 qt. half & half
1 1/2 tsp. salt
pepper

Drain clam juice into large saucepan. Add diced vegetables. Add enough water to barely cover vegetables. Bring to a boil and reduce heat to medium. Cook until vegetables are tender, about 15 minutes. Saute drained clams with 1/4 c. butter (1/2 cube) (this step is optional, it reduces some of the chewiness of the clams). Set clams aside. Melt 3/4 c. butter. Stir in flour and continue to cook for a couple of minutes. Slowly stir in half & half stirring constantly. Bring mixture to a boil. Stir into undrained vegetables. Add salt and pepper to taste. Enjoy!

Orange Zest Cookies!

2 cups white sugar
1 cup shortening
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup frozen orange juice concentrate, thawed
2 tablespoons grated orange zest

Frosting
1/2 teaspoon grated orange zest
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups confectioners' sugar

Cream white sugar and shortening; add eggs and stir. Add sour cream and 1 teaspoon vanilla; stir and set aside. Sift together flour, baking powder, baking soda, and salt. Add little by little to the creamed mixture and stir well. Add 3/4 cup orange juice concentrate, and 2 tablespoons orange zest. Drop onto greased cookie sheets by teaspoonfuls.
Bake at 375 degrees for about 10 minutes. Frost cookies when they are cool.

To Make Frosting: Mix together 1/2 teaspoon orange zest, 2 Tablespoons of the thawed orange juice concentrate, 1 teaspoon vanilla, 4 Tablespoons of melted butter, 1 1/2 cups confectioners' sugar or enough to make frosting of spreading consistency.

Thumbprint Cookies

1/2 cup unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg seperated
1/2 teaspoon pure vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
3/4 cup pecans or walnuts finely chopped

Preheat oven to 350 degrees
In the bowl of your electric mixer, cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch apart. Using your thumb, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam or frosting!
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

(my favorite is to use frosting and put an m&m in the middle)



Easy Frosting!

1 3/4 tbsp. powdered sugar
3 to 4 tsp. milk

Monkey Munch or (Muddy Buddies)!

9 cups Chex cereal (any variety)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Eagle Brand Chocolate Candy

1 lb. milk chocolate (the large candy bars work well)
1 can eagle brand milk
chopped walnuts (1/2-2/3 cup)

Melt chocolate and stir in the milk swiftly. Stir in nuts. Pour into a wax paper (or foil sprayed lightly with cooking spray) lined pan and cool. Cut into squares. Store in an air tight container.

Another one of Glen's mom's recipes.... This is one of Glen's favorite Christmas treats.


1 1/2 bags (12 oz bags) of Ghirardelli milk chocolate chips makes this candy the best!!!

Mix chocolate chips with the sweetened condensed milk and microwave for 1 minute. If you are using ghirardelli chocolate chips, Stir and microwave for another 20 seconds (It takes a little bit longer because the chips are bigger!). Stir in walnuts and pour in pan. So easy and delicious!!!

Swedish Meatballs

1 lb. hamburger
1 egg
1/2 c. milk
Salt to taste
1/2 c. bread crumbs
1/2 T. minced onion
1/2 tsp. allspice

Mix all ingredients together and roll into 1 inch balls. Layer on foil covered baking sheet and bake in 350 oven for approx. 15-20 minutes then turn meatballs over and bake an additional 15-20 minutes. Serve immediately. They can also be refrigerated or frozen for later use.

I usually make 3-4 lbs. of these when I make them. This recipe came from Glen's mom also. Her mom came to the USA from Sweden as a teenager. These meatballs are a tradition in our family. No holiday season would be complete without them!

Banana Nut Bread

1 c. sugar
1/2 c. shortening
2 tsp. vanilla
1 T. milk
2 eggs
2 c. flour
1 tsp. soda
1/2 c. nuts (optional)
4 mashed bananas

Cream shortening and sugar. Add bananas, eggs, vanilla & Milk. Beat well. Add dry ingredients and nuts. Mix until creamy. Bake at 350 for 1 Hour in a greased and floured loaf pan. Makes one large loaf.

(I always double mine and it makes 3 medium-large sized loaves.... I never use nuts)

This is a recipe that I got from Glen's mom, who I believe got it from her mom. It is the only banana bread I ever make! It freezes really well too.

Pumpkin Bars

4 eggs
1 c. oil
2 c. sugar
1 c. pumpkin
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 c. flour
1 c. chopped nuts (optional)

Mix all ingredients together. Spread in a greased jelly roll pan. Bake at 350 degrees for 20-25 min. Cool completely and frost.

Frosting
4 oz. cream cheese (room temp.)
1 cube margarine or butter (room temp.)
1 T. milk
1 tsp. vanilla
3/4 to 1 lb. powdered sugar.

Mix all ingredients together with an electric mixer. Spread on cooled cake.

Peasant Pasta

1 lb. sausage
1-2 cloves minced garlic
drizzle of extra virgin olive oil
1-3 chicken bouillon cube
1 30 oz. can crushed tomatoes (I usually buy the Italian with the basil)
1/2 bag of frozen peas
sprinkle of dried basil
1 c. cream
1 16 oz. bag penne pasta or rigatoni

Drizzle skillet with extra virgin olive oil. Add garlic and sausage and brown. Cook pasta in a pot of boiling water with salt. When sausage is browned, drain and add crushed tomatoes and chicken bouillon. Cook on med-low heat until tomatoes bubble. Add frozen peas and dried basil. Let simmer until peas are cooked. Stir in cream. Stir in drained pasta and serve. You can sprinkle cheese (any kind) on top of each indivual serving. I have also made this with hamburger instead of the sausage. My family likes the sausage better though.

Easy Chicken Pot Pie

1 pound thick deli sliced chicken breast cut into cubes (I usually have them slice it into 1/4 - 1/2 inch slices)
3 medium potatoes diced
1 medium onion diced (or 2-3 Tbls. dried minced onion)
3 cans cream of chicken soup
1 bag frozen mixed vegetables
salt
pepper
granulated garlic (I'm sure garlic powder would work... or any other spices you want to try)

1-2 pkg. biscuits

Mix all ingredients except for biscuits. I just sprinkle salt and pepper over everything and then sprinkle a little of the granulated garlic and stir. Then spread into a greased 9x13 glass baking dish. Cover with foil and bake at 350 for about 1 1/2 hours. Remove from oven and arrange biscuits on top. Return to oven and bake (without foil) approx 10 min. more or until biscuits are golden brown.

You can substitute any kind of frozen vegetables for the mixed ones if you would like. Our favorite is the peas/carrots mix and then added frozen corn.

Tasty 2-Step Chicken

4-5 Chicken breasts or 8-10 Tenders
Lemon Pepper to taste
1 T. Oil
1 Can of Cream of Chicken or Cream of Mushroom...whichever you like
1/2 c. water

Heat oil in skillet. Sprinkle bottom of skillet with lemon pepper, add chicken, then sprinkle lemon pepper over top. Brown the chicken. Mix soup and water then add to chicken. Cover and simmer till chicken is done.

Caramel Brownies

Melt:
1/3 cup evaporated milk
50 caramels (1package of Kraft)


2 chocolate cake mixes
2/3 cup evaporated milk
2 cubes butter
1 cup chocolate chips
Chopped nuts

Mix cake mixes, butter and 2/3 cup milk. Press half cake mixture into ungreased 9 X 13 pan. Bake at 350° for about 8 minutes.

Pour melted caramels over botton layer. Sprinkle chocolate chips and nuts over caramel. Layer remaining cake mixture over nutes. Sprinkle again with nuts.

Bake for another 25 minutes.

1 1/2 cake mixes works perfect. So if I double it, I’ll use 3 cake mixes, 3 cubes butter and 1 cup evaporated milk. Then 2 pkgs Kraft caramels and 2/3 cup evaporated milk!

Homemade Limeade

1 c. lime juice (about 9 medium limes)
1 and 1/2 c. sugar
8 c. water

Squeeze limes. Mix all ingredients together in a 2 quart pitcher. Stir well,
chill & serve.

Chewy Rice Krispie Treats

1 cube margarine
2 16 oz. bags mini marshmallows
12-13 c. rice krispies

Use the cube of margarine to lightly grease an 11x14 jelly roll pan (large cookie sheet). Melt margarine and add mini marshmallows. Stir until melted. Remove from heat and stir in rice krispies until well coated. Pour into greased pan and pat down. Cool and cut into squares.

Maple Bars - variation
Melt 1 bag of milk chocolate chips and 1 bag of butterscotch chips together in microwave. Stir and spread over rice krispie treats before cutting. These are really rich so you will probably want to cut them into small squares.

This recipe came from my sister-in-law Kathy Berlin (yes, there really are 2 of us:)). You add more marshmallows but not more margarine. I have several friends who call me every time they make them to get the recipe. The maple part came from our own little family:)

Yummy Fruity Pebble Squares

This is a yummy alternative to just plain rice krispie treats.

1/4 c. butter
1 pkg (10 oz) Marshmallows
5-6 c. Fruity Pebbles Cereal

Melt butter in a medium saucepan. Add marshmallows, stir until they are completely melted. Add the F.P.Cereal, stir until well coated. Pour into a 9x13" buttered pan, cool & Cut into squares.
* I like to add a few more marshmallows for extra chewy squares.
**Variation;use Cocoa Pebbles in place of the Fruity Pebbles.

This is one of my kids' very favorite treats! Enjoy!!

Lemon Sherbet

grated rind of 3 lemons
2/3 c. lemon juice
2 & 1/2 c. sugar

Add 3 cups milk; mix. put into a loaf pan, and freeze until firm.
Whip 1 cup whipping cream. Fold into frozen mix. Return to Freezer.

Mini Cheesecakes

24 vanilla wafers
2 eggs
2 tsp. lemon juice
cherry pie filling
3/4 c. sugar
2 (8 oz) pkg. cream cheese
1 tsp. vanilla

Use cupcake liner in cupcake tins. Put one wafer in the bottom of each (round side up). Combine sugar, eggs, cream cheese, lemon juice & vanilla. Beat until smooth. Spoon filling on the wafers in cupcake tins about halfway full. Bake at 350* for 20 minutes. Let cool completely before removing papers carefully. They will sink a little in the center. Top with the pie filling of your choice. Fresh fruit may also be used. Makes 24 mini cheesecakes.

Easy Clam Chowder

2 (2 and 1/2 oz.) cans minced clams
1 c. diced celery
1. c onions, chopped fine
2 c. diced potatoes
3/4 c. butter
3/4 c. flour
1 qt. half & Half
1 and 1/2 tsp. salt
1/2 tsp. sugar
a few dashes of pepper

Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to cover, and simmer, covered, over medium heat until potatoes are tender-about 20 minutes. Melt the butter in a soup kettle, adding flour slowly and stirring with a whisk to make a white sauce. Add the cream slowly, stirring all the time until thick & smooth. Add UNDRAINED vegetables and clams, and heat through. Season with salt and sugar, and pepper to taste.
*This is the best clam chowder ever!
**Serves 8

Rosemary Garlic Beef

1/2 cup olive oil
1/4 cup red wine vinegar
2 rosemary branches, leaves chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
3 pounds sirloin tips, in thin strips or 1 1/2-inch cubes
1/2 teaspoon freshly ground black pepper

Mix together olive oil, vinegar, rosemary leaves, garlic, red pepper flakes and 1/2 teaspoon of the salt in a non-reactive 3-to 4-quart bowl. Immerse the beef in the marinade. Refrigerate 4 hours to overnight.

To cook, remove as much marinade as possible from the beef. Thread the beef on skewers, or on sturdy sprigs of rosemary. Sprinkle all sides with the remaining teaspoon of salt and the pepper. Grill over medium-high heat, turning every 1 1/2 minutes, until beef is deeply browned on the outside and still rare on the inside, 8-10 minutes (or to personal preference).

This recipe is so good. I got it from a friend also...can you tell I'm bored of my recipes. She used steak instead of sirloin tips and marinated overnight and all day.

Grilled Bruschette Chicken

4 boneless skinless chicken breasts.

4 T. Kraft Sun Dried Tomato Dressing, divided

1 medium tomato, finely chopped

1 tsp dried basil, or you can use fresh (1/4 cup)

1/2 cup mozzarella cheese

Marinade the chicken with 2T. dressing for 10 minutes. (I dumped in way more dressing than that and marinated it all day) Cover 1/2 of grill with heavy duty foil. Heat grill and place chicken on the uncovered side of the grill. Throw away the marinade. Cook for 6 minutes. In the mean time, mix the tomatoes, remaining dressing, basil, and cheese. Turn chicken over and place on foil. Top with tomato mixture and grill for 8 minutes, until chicken is done and cheese is melted.

I actually cook the chicken completely, then place on the foil side of the grill and top with tomato, basil, cheese and dressing mix. Then I heat until cheese is melted. I got this recipe from a friend and it is a new favorite.

Oriental Ramen Salad

2 Tbsp.oil
1 c. sliced almonds
1 c. raw sunflower seeds

Toast in the oven on broil about 8 minutes or until golden brown.
2 c. cooked chicken, cubed
1/2 head of cabbage, chopped fine
1/2 head of napa cabbage (Japanese)
8 green onions chopped
2 pkg. chicken Ramen noodles, broken into pieces

Mix all of the above together.

Dressing:
1 c. oil
1/4 c. rice vinegar
1 tsp. salt
1/2 tsp. pepper
flavor packets from the Ramen noodles

Beat very well, and mix with the rest of the salad. Chill for 2 hours or overnight.

This is for you Michael Berlin:)

Bacon & Tomato Soup

3 Tbsp butter or margarine
2 tsp vegetable oil
3 c cubed French bread
1 pound bacon, cooked & crumbled
2 c finely chopped celery
1 small onion, finely chopped
2 Tbsp sugar
6 Tbsp All purpose flour
5 c chicken broth
1 jar (16 oz) picante sauce
1 can (8 oz) tomato sauce
1/8 tsp pepper
sour cream(optional)

In a large saucepan over medium, heat butter and oil. Add the bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan cook bacon until crisp. Drain, reserving 1/4 c drippings; set bacon aside. Saute celery and onions in the drippings until tender. Add sugar; cook and stir for 1 minute. Stir in flour; cook and stir for 1 minute. Add broth, picante sauce, tomato sauce and pepper; bring to a boil. Boil and stir for 2 minutes. Just before serving garnish with the croutons, bacon crumbles, and sour cream if desired.

Tropical Peach Cobbler

2- (30 oz.) cans sliced peaches; drained
1- French Vanilla cake mix; dry
2- (8 oz.) cans mandarin oranges; drained
1- can Orange soda
1 1/2 tsp. cinnamon
1 stick of butter; cut into slices
3/4 cup brown sugar

Line a 12" Dutch oven with heavy duty foil. Add peaches, oranges, and cinnamon. Stir to mix. Sprinkle brown sugar over fruit. Dump cake mix in a large pile over center of fruit. Make a well in the center of the cake mix. Pour orange soda into the well then stir cake mix in to moisten. Spread mixture evenly over fruit. Dot top with butter.
Place lid on Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45-60 minutes.
Serve warm with vanilla ice cream.
Serves: 8-10

Dutch Oven Chicken & Rice

2 boxes chicken flavored Rice-a-Roni
3 1/2 cups water
12 chicken tenders (or 6 chicken breasts)
lemon pepper

Combine both boxes of rice-a-roni (including flavor packets) and water in a 12 inch dutch oven. Layer chicken on top and sprinkle with lemon pepper. Cover and cook using 10 coals on bottom and 14 coals on top, until rice is tender and chicken is cooked through... usually about 1 hour if chicken is frozen or partially frozen, about 45 minutes if chicken is thawed.

Variation: Add chunks of fresh brocolli and stir in with the rice and water before cooking.

Note: You can add more rice and/or chicken depending on how many people you are feeding. You can also adapt this for baking in a regular oven. Bake at 350 in a covered greased casserole dish. The times should be about the same.

Peanut Blossom Cookies

Cream:
1/2 c butter
1/2 c peanut butter (creamy)
1/2 c brown sugar
1/2 sugar

Blend in:
1 and 3/4 c all purpose flour
1/2 tsp salt
1 tsp baking soda

Add:
1 egg
1 tsp. vanilla

Shape into balls; roll in sugar. Bake on ungreased cookie sheet at 350* for 8 minutes. Remove from oven and place a solid milk chocolate kiss on each cookie; press down firmly until cookie cracks. Return to oven for another 2 to 5 minutes.

Southwestern Chicken

4 boneless, skinless chicken breast halves
1 and 1/4 c. chunky salsa
1 pkg taco seasoning mix
2 c. water
2 c. minute rice(uncooked)
1 can black beans, drained
cheddar cheese, shredded
Sour cream
guacamole(optional)

Bring the chicken, salsa, taco seasoning & water to a boil in a large covered pan. Simmer for 12 minutes. Stir in the rice & beans; sprinkle with cheese. Cover and cook on low for 5 minutes. Top with sour cream & guacamole if desired. Serves 4