Chicken Noodle Soup

9-11 servings

4 c. chopped chicken
1 c.chopped celery
1/4 c. chopped onions
1/4 c. butter
8 oz. egg noodles
1 16-oz. package of frz. mixed vegetables (corn, peas & carrots)
12 c. water
9 cubes chicken bouillon (I probably use around 13 or so)
1/2 t. dried marjoram
1/2 t. ground black pepper
1 bay leaf
1 T. dried parsley

In a large stockpot saute celery and onion in butter or margarine.

Add chicken, frz. vegetables water, boullon cubes, marjoram black pepper, bay leaf and parsley. Simmer for 30 minute.
Add noodles, and simmer for 10 more minutes.


Taco Soup

1 lb. of Lentals, or hamburger cook until done
2 can's stewed tomatoes
1 can of tomatoe sause
2 can of corn
2 can of green beans
1 can of kidney beans
1 pkg. taco seasoning mix

Once you put your soup in your bowls, then add, cheese, olives, sour cream, ( I use plain yogurt instead of sour cream) and tortilla chips.
Of course you can spice it up by adding chili peppers I do. The nice thing with this recipe is you can make it to fit your family, just add more cans of veggies. Very Snacky!!


4 lb pot roast or pork loin roast
1 lb pinto beans
2 cloves garlic, chopped
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. oregano
1 small can green chilis
1 Tbsp. salt

Put all ingredients in large pan and cover with water. Cook, covered, over low heat. Add water if needed. After 6 hours, take out bones and fat and break up roast with a fork(shred it). Cook with lid off until thick, about 1 hour.

Serve over a bed of corn or tortilla chips, and top with grated cheese, shredded lettuce, diced tomatoes, chopped onions, sliced avoados, and salsa.

(I always make this in the crock pot, and usually cook the roast overnight first-take it out and shredd it, and then add it back in after the beans and everything have cooked for a few hours. It is really yummy. I've made it many times in a 20qt roaster for church socials and big family gatherings. Easy and a big hit). azmomof8


Chicken Tortilla Soup

2 boneless, skinless, chicken breasts
2Tbsp. olive oil
1 medium onion, chopped
1 4oz can diced green chili, drained
1 tsp. chili powder
1 tsp. cumin
1 large garlic clove, minced
1/2 tsp. oregano, crumbled
1/4 tsp. cayenne pepper
6 cups chicken broth
1 16oz can diced tomatoes
1 cup corn (fresh or canned)
1/3 cup fresh cilantro, chopped
salt and pepper

Pour 1 Tbsp. olive oil on baking sheet and roll chicken breast in oil on both sides. Salt and pepper, cover with foil, and bake for 25-30 minutes at 350 degrees. Cut into small chunks and set aside. Heat 1 tbsp. olive oil in heavy, large saucepan over medium low heat. Add onion and saute until translucent, about 4 minutes. Add chilies, chili powder, cumin, garlic, oregano, and cayenne. Stir 1 minute. Mix in stock, tomatoes, and their juices. Bring mixture just to boil. Add chicken and simmer for a few minutes. Add corn and simmer 1 minute. Mix in cilantro. Season with salt and pepper. Serve with sour cream and tortilla strips. (I double this recipe for my family of 10)

Lemon Chicken

6 skinless, boneless chicken breast halves, cut into bite-size strips
2 tablespoons margarine or butter
1 tablespoons all purpose flour
½ teaspoon dried tarragon, crushed
½ teaspoon salt
¾ cup water
1 teaspoon instant chicken bouillon granules
1 lemon, thinly sliced
Hot cooked rice

Cook half the chicken in half of the margarine or butter in a large skillet over medium heat until tender and no longer pink, about 2-3 minutes. Remove from Skillet. Repeat with remaining chicken and margarine or butter. Return all chicken to skillet.Stir together the flour, tarragon and salt. Add to skillet and stir to coat chicken. Stir together the water and bouillon granules and add to skillet. Stir in lemon. Bring to boiling. Reduce heat; cover and simmer 5 minutes. Serve over hot cooked rice.

Pork Chops in Creamy Gravy

4 boneless pork loin chops (1/2 inch thick)
½ teaspoon peppered seasoned salt
1 ½ cup frozen green beans
1 (12 oz) jar home-style pork gravy
2 teaspoons paprika
¼ teaspoon dried marjoram leaves
½ cup sour cream

Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Sprinkle pork chops with seasoned salt; place in skillet. Cook chops 3 minutes or until browned on one side.

Turn chops. Add beans, gravy, paprika and marjoram; mix gently. Bring to a boil. Reduce heat to medium-low; Cover and cook 9 to 11 minutes or until pork in no linger pink in center and beans are tender.

Remove chops from skillet. Add sour cream to bean mixture; stir until smooth. Cook and stir just until heated. Serve bean mixture with chops.

Tikki Chicken

¼ cup honey
¼ cup ketchup
1 Tbs. soy sauce
2 tsp. grated fresh ginger
6-8 pieces chicken tenderloins
3 cups cornflakes, crushed to crumbs
1 can (8 oz) crushed pineapple
1/8 tsp. Salt

1. Heat oven to 375ºF. Line a baking pan with foil.

2. In a large bowl, combine honey, ketchup, soy sauce, and ginger. Transfer 2 Tbs. of sauce to a small bowl. Add chicken to the large bowl of sauce, and toss to coat well. Place cornflake crumbs in a shallow bowl, coat chicken with crumbs and place in prepared baking pan. Spray chicken with vegetable cooking spray. Bake 20-25 minutes.

3. Add pineapple to reserved sauce in the small bowl; stir in salt. Serve with baked chicken.

Serve with fresh green beans and wild rice

Cooking Tip: Before measuring the honey spray the measuring cup with cooking spray. The honey will just slide right out.

Ranch Chicken

4 skinless, boneless chicken breast halves
¼ cup ranch dressing
1/3 cup seasoned dry breadcrumbs
2 tablespoons olive or vegetable oil

Pour the dressing into shallow bowl. Place the breadcrumbs on waxed paper or a plate.
Dip the chicken, one piece at a time, into the dressing, coating all sides. Then coat all sides with breadcrumbs.
Heat the oil in a skillet over medium-high heat 1 to 2 minutes. Cook chicken in oil 12 to 15 minutes, turning chicken over once with tongs, until outside is golden brown and juice is no longer pink with you cut into the center of the thickest pieces. If the chicken sticks to the pan loosen it gently with a turner or fork.

Serve with:
Cooked spiral pasta sprinkled with olive oil, grated Parmesan cheese, garlic, and fresh oregano.


Simple Whole Wheat Bread

I use a little more wheat then white and a little more honey. I like that the bread has a sweet honey flavor.

3 cups warm water (110 degrees F/45
degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Roasted Vegetables

Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand. I dont put the squash and peppers in until the dish is almost done. They are to soggy if you put them in at the first. You can use what ever veggies you want. I LOVE LOVE LOVE this recipe.

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

German Sweet Chocolate Cake

4 (1 ounce) squares German sweet
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites

12 fluid ounces evaporated milk
1 1/2 cups white sugar
3/4 cup butter
4 egg yolks
1 1/2 teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
In a medium bowl, mix together flour, soda and salt. Set aside.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center

of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

Linguine with Chicken and Sauteed Vegetables

Linguine with Chicken and Sauteed Vegetables

1/2 cup vegetable oil
10 cloves garlic, finely chopped
1 (12 ounce) package uncooked linguine
salt to taste
1/2 cup chopped broccoli
1/2 cup chopped cabbage
1/2 cup shredded carrots
1/2 cup chopped cauliflower
2 tablespoons diced green onions
1 pound chicken tenders, cut into bite-size
3 1/2 tablespoons soy sauce
salt and pepper to taste
1 cup chopped cilantro
4 lime wedges
Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.
Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.

Chicken Pot Pie

Chicken Pot Pie

1 pound skinless, boneless chicken breast
halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

I like that it doesnt use canned soup to make this.

Whit's Orange Chicken

Tip: REMEMBER to start preparing this dish 2½ hours ahead of time. It's best to just do the first part in the morning!!

Asian Orange Chicken


1½ C water
2 T orange juice
¼ C lemon juice
1/3 C rice vinegar (can sub white vinegar)
2½ T soy sauce
1 T grated orange zest
1 C packed brown sugar
¼ t minced fresh ginger root (can sub with ground ginger)
¼ t minced garlic
2 T chopped green onion
¼ t red pepper flakes

3 T cornstarch
2 T water

2 boneless skinless chicken breasts, cut into ¼ inch pieces
1 C flour
salt & pepper to taste
3 T olive oil (I prefer peanut oil in this recipe)


  1. In saucepan (medium heat) combine water, OJ, lemon juice, vinegar and soy sauce. Stir in zest, brown sugar, ginger, garlic and green onion. Bring to boil. Remove from heat and cool 10-15 minutes.
  2. Place chicken pieces in plastic bag, pour 1 C cooled sauce into bag and seal. Refrigerate at least 2 hours.
  3. In another bag mix flour and salt and pepper. Add marinated chicken pieces and shake to coat.
  4. Heat oil in large skillet over medium heat. Place chicken in skillet and brown on both sides. Remove to paper towels and cover with aluminum foil.
  5. Wipe out skillet (or not) and add sauce. Bring to a boil. Mix together cornstarch and water and stir into sauce. Reduce heat.

Serve over rice.

*This recipe is better the day after. You combine the sauce with the chicken and put it in the fridge. It just gets better and better. It is a lot more like a "take-out" type recipe if you pour the sauce on the chicken and let it sit at least an hour or two before eating. The flour on the chicken absorbs all of the sauce and it gets really "sticky."




4 medium red potatoes (sliced in half)1 Tb olive oil1 tsp garlic powder1 tsp salt1 tsp pepper1 Tb parmesan cheese
Brush each potato half with olive oil, and sprinkle with garlic, salt, and pepper.
Grill until potatoes are cooked through.
Sprinkle with parmesan cheese and serve.
Tip: Grilling potatoes gives them a nice crisp texture on the outside with a soft middle. Grilled potatoes are great in salads for a different twist.

Adams Country Apple Cake

3 Cups all purpose flour
1 tblsp baking powder
2 cups plus 5 tablespoons sugar, divided
1 cup vegetable oil
4 eggs
1/3 cup orange juice
1/2 tsp salt
2 1/2 tsps vanilla extract
4 medium baking apples, peeled and thinly sliced
2 tsp ground cinnamon
Confectioners sugar, optional

In a mixing bowl, combine flour, baking powder, 2 cups of the sugar,
oil, eggs, orange juice, salt and vanilla. Beat until thoroughly combined.
In another bowl, toss apples with cinnamon and remaining sugar.
Spread one-third of batter in a greased 10-inch tube pan. Cover with
half of the apples. Repeat layers. Spoon remaining batter over top.
Bake at 350 degrees for 1 hour and 30 minutes or until cake tests
done. Cool in pan 20 minutes before removing to a wire rack to cool
completely. Just before serving, dust with confectioners sugar, if

12-16 servings


Enchilada Casserole

"This is one of my favorite recipes because it's fairly easy to make and everyone at our house loves it. I also take it often to potluck events, and it's always a hit. I can't remember when I've taken it somewhere when I didn't get asked for the recipe. Also, it's a good one to double and put half of it in the freezer to pull out and cook on a busy day."

Enchilada Casserole

1 lb. ground beef
1 green bell pepper, diced fine (I leave this out if I don't have it on hand. If I do, I puree for our gang because of the veggie-fear factor)
I medium onion, chopped
1 16 oz. can of pinto beans, drained (or 3/4 c. dry beans, cooked)
1 15 oz. can tomato sauce
1 clove garlic
1 c. salsa, as mild or hot as you prefer
1 tsp. ground cumin
1/2 tsp. salt
12 corn tortillas (Our kids like the ones labeled "thin" the best if you can find them. But I usually use regular ones.)
2 c. (8 oz.) shredded cheese

After baking: (use items desired)
Spread with sour cream
shredded lettuce
chopped tomato
sliced olives

In a large skillet, brown the meat. Add all the "before baking" items except the tortillas and cheese. Simmer for 10 to 15 minutes. Spoon a small amount of mixture into a 9X13 pan to cover bottom of pan. Top with 6 tortillas, overlapping as necessary. Top with half the meat mixture, sprinkle with 1 c. cheese. Repeat.

Cover tightly with foil and bake at 350 degrees for 25 to 30 minutes. Top with remaining items as desired.

Makes 8 to 10 servings.

Hilary Weeks' Cheeseball recipe

"Before you read any further you have to know that this is the BEST cheeseball in the entire universe and you have to be committed to its success. You have to use the right ingredients. You have to make it with love. You have to oooh and aahh while you eat it and NEVER, NEVER let it go to waste. Eat every last morsel. Can you commit to that? Okay, then here is the recipe."

The World's Best Cheeseball

1 - package (8 oz) cream cheese
1 - 5 oz jar of Kraft Old English Cheese
1 - 5 oz jar of Kraft Blue Roka Cheese
2 - chopped green onions
1 -2 tsp. Worchestershire sauce
Chopped pecans

Combine cheeses, onions and sauce in a mixer. Make sure they are well incorportated (no little clumpies)
Shape into a ball on a plate and cover with pecans.

I like to eat it with Wheat Thins, but use your good judgement. I trust you.
The Kraft cheeses are ususally in the cracker isle, sometimes near Velveeta. (Don't let that scare you!!)


Seven Layer Taco Dip

Seven Layer Taco Dip


  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped green onions
  • 1 small head iceberg lettuce, shredded
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese


  1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
  2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
  3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Chocolate Mint Dessert Brownies

Chocolate Mint Dessert Brownies


  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 4 eggs
  • 1 1/2 cups chocolate syrup
  • 1 cup all-purpose flour
  • 2 cups confectioners' sugar
  • 1/2 cup butter, softened
  • 2 tablespoons creme de menthe liqueur
  • 6 tablespoons butter
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
  4. In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
  5. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

Amish Friendship Bread

Amish Friendship Bread (this is a long process but well worth it!)

Ingredient for Starter

1 package active dry yeast (1 Tbls.)
1 c. milk
1 c. flour
1 c. sugar

Procedure to make Starter:

Note: DO NOT use metal bowls or spoons and DO NOT refrigerate.

Dissolve yeast in small amounts of warm water. Mix all ingredients together in an ample sized bowl or jar. (it WILL grow) This is Day 1 of the starter.

Day 1: The day you receive the starter - Do nothing.
Day 2, 3, 4: Stir with wooden spoon.
Day 5: Add 1 cup each - flour, sugar, milk. Stir.
Day 6, 7, 8: Stir with wooden spoon.
Day 9: Do nothing.
Day 10: Add 1 cup each - flour, sugar, milk. Stir. Pour into 3 containers (1 cup each). Give 2 containers to friends along with this recipe. Keep 1 cup for yourself.


When giving starter away, only half fill the container and provide for some ventilation. (ie. small hole on top of jar). The starter does expand and unless the gases caused by fermenting process are allowed to escape, they will build up and could cause the lid to pop off.

Store the remaining starter in a container in the refrigerator and begin the 10 day process over again when ready. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Baking Instructions:


1 c. starter (see recipe above)
1 c. oil
2 c. flour
1 c. sugar1/2 cup milk
1 1/4 teaspoon baking powder
3 eggs
3 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. chopped nuts (optional)

Preheat over to 350 degrees. Combine all ingredients and mix well. Pour into 2 well greased and sugared loaf pans. Bake for 40-50 minutes or until done. Cool 20 minutes before removing from pans.

Fresh Apple Muffins

Fresh Apple Muffins

4 c. sugar
4 eggs
2 c. shortening
4 c. fresh chopped apples
2 c. raisins
2 c. walnuts (chopped)
2 c. buttermilk
4 tsp. cloves
3 tsp. nutmeg
1 tsp. salt
4 tsp. soda
4 tsp. baking powder
6 c. flour

Cream sugar and shortening. Add eggs then dry ingredients, milk, apples, raisins and nuts. Stir only. Pour into muffin pans. Bake 30 minutes at 350. Makes 60 cupcakes.

Cranberry Cake

Cranberry Cake


2 tsp. baking powder
2 tsp. soda
4 c. flour
1 tsp. salt


2 c. sugar
1 c. margarine


4 eggs
2 c. sour cream
3 tsp. almond flavoring

Combine and cream. Add eggs. Alternate flour ingredients with creamed mixture and sour cream. Layer 3 layers with cake top and bottom. Spread cranberries in middle.

Layer: Spread 2 (7 oz) cans whole cranberry sauce and 1 cup chopped nuts.
Top with nuts. Bake at 350 for 55 to 60 minutes. Makes 4 small loaf cakes. Cool 5 minutes before glaze.


1 1/2 c. powdered sugar
4 tsp. warm water
1 tsp. almond flavoring

Completely cool before removing from pan.

Chicken Salad (for croissants)

BEST Chicken Salad (for croissants)

12 skinless chicken breasts
1 diced onion
1 Tbsp salt
1 Tbsp. pepper
1 celery stock
2 Tbsp. chicken bouillon


3 c. Kraft mayonnaise
1 1/4 c. juice from chicken stock
1 tsp. Lawry's seasoning salt
1 tsp. pepper
3 bunches diced green onions
2 stocks diced celery
4 c. carameled sliced almonds*

Boil chicken in water and other ingredients until cooked; drain and save liquid for sauce. Cool chicken and shred and remove any fat. Add sauce ingredients to chicken and stir well. Serve on a bed of lettuce or will make 72 mini croissants.

*Carameled Slivered Almonds:

3/4 c. butter
2 c. sugar
4 c. slivered almonds

In a pan, melt butter and sugar over medium heat. Stir about 10 minutes and then add almond slivers. Mix and stir for 3 to 5 minutes. Do not let burn. When caramelizes and begins to turn color, you're done. Put on plate and cool in freezer. Break apart into small pieces and add to salad.



Bran Muffins

1 c shortening
2 1/2 c sugar
4 eggs
5 c. flour
5 tsp. baking soda
1 1/2 tsp. salt
6 c. All Bran Buds
2 c. boiling water
1 quart buttermilk
1/2 lb. raisins

Cream shortening and sugar. Add eggs and liquids. Then add dry ingredients, then raisins. Bake at 350 for 15-20 minutes. (the batter will keep in the refridgerator for up to 8 weeks)

The Machine Shed's Baked Potato Soup

The Machine Shed's Baked Potato Soup

2 1/2 pounds baby red potatoes, quartered
1/2 pound raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart milk
1 quart water
2 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup (1 1/2 sticks) margarine (about)
3/4 cup flour (about)
1/4 bunch parsley, chopped
1 cup whipping cream
Shredded Colby cheese, fried bacon bits and/or chopped green onions for garnish

Boil potatoes in water to cover 1 minute. Drain; set aside.

In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. Drain grease and return bacon, onions and celery to pot.

Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot but do not let soup boil.

In heavy, large saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.

Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.

Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions. Makes 6 to 8 servings.

Crusty Soup Bread Bowls

Crusty Soup Bread Bowls (Makes 4 bowls)

2 Tbsp yeast
2 c warm water
1 Tbsp sugar
2 tsp salt
5 c flour

Dissolve yeast in warm water. Add sugar, salt and 3 cups of flour. Beat 3 minutes, gradually adding remaining flour to make a stiff dough. Knead until smooth and elastic. Place in greased bowl and cover. Let rise until it doubles in size. Punch down and dived into 4 pieces. Form each piece into a smooth ball and place on cookie sheet that has been sprinkled with cornmeal. Cover and let rise until it has doubled in size. Bake at 375 for 25 minutes. Cool. Cut off tops and scoop out bread. Use scooped bread for dipping.


Roman Salad

Roman Salad

4 tsp. toasted sesame seeds
1 c. slivered almonds toasted
(To toast, bake for 5 minutes at 350 degrees)

4 cooked chicken breasts (2 cups)
1 16oz bag cole slaw mix
6 stalks green onions sliced thin
6 stalks celery sliced
2 pkgs chicken flavored top roman noodles (uncooked and crumbled)

Combine all above ingredients in a large salad bowl. Mix salad dressing and pour over cole slaw mixture.


4 Tbs. Vinegar
1/2 c oil
4 tsp. sugar
1 1/2 tsp salt
2 pkgs chicken flavored top roman seasoning

Beat or whip for 1 minute.

MOOSEE - Pork Chops

6 pork chops
1 T. vegetable oil
1 can cream of chicken soup
3 T. ketchup
2 T. Worchestershire sauce
½ t. salt
¼ t pepper
4 medium potatoes cut into wedges (I don't peel mine)
1 medium onion sliced into rings
Dried parsley

Brown pork chops in oil. Transfer to greased 9x13 baking dish. In a bowl, combine soup, ketchup, Worchestershire sauce, salt and pepper. Add potatoes and onions. Pour over the chops. Sprinkle parsley on top. Cover and bake at 350° for 1 hour until meat juices run clear and potatoes are tender.

Freezer Meatballs - WHIT

Freezer Meatballs

2 lb. ground sirloin or ground round
1 cup seasoned dry bread crumbs
2 eggs
1-1/2 tsp salt
1/4 tsp pepper
1 large onion, diced
1 large green pepper, diced

Mix all ingredients together. Pat meat out on jelly-roll pan. With table knife, score into 32 squares. Roll each square into a ball. Place on another pan you have lined with waxed paper. cover with foil and freeze. When frozen, remove to freezer zip-lock bags. when meatballs are needed, remove amount from bag, thaw and brown or cook in skillet, add to sauces or make sandwiches.

yield: 32 meatballs

Easy Chicken Pot Pie

A couple of notes:
*the recipe calls for buttermilk. You can use regular milk with about 1 tablespoon of vinegar added. This will sour the milk (yes it may even have some lumps in it. I promise it is ok!)
* I used canned peas not frozen but both work
*I use a smaller dish it is a 10x10 we like to crust to be thicker when I make it when we are going to have gust over I make it in a 9x13 pan and make the crust recipe again by half (1 ½).
This does not change the cooking time.

2# chicken meat, cooked and diced
1 ½ C frozen peas
1 ½ C sliced carrots
¼ t black pepper
one can cream of chicken soup
¾ C reserved chicken stock or water
1 stick (1/2 C) salted butter, melted
1 C self-rising flour
1 C buttermilk

*Preheat oven to 400 F.

*In the bottom of a 9x13 casserole, layer chicken. Top with peas, then carrots. Sprinkle with black pepper.

*In a small bowl, whisk together soup and chicken stock. Pour over chicken and vegetables.

*In a medium mixing bowl, whisk together melted butter, flour and buttermilk. Pour on top of casserole and place in oven.

*Bake 45 minutes or until lightly browned and crust is cooked through.


WHIT - Banana Cake w/Cream Cheese Frosting

I am making this tonight for my son's birthday party. I plan to use already made cream cheese frosting. I will only be using two round cake pans (they are larger than what are called for). Anyhow, I thought I'd share:

Banana Cake With Cream Cheese Frosting

2 1/4 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon plus pinch of salt
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon plus 1 tablespoon vanilla extract
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs

2 8-ounce packages cream cheese, room temperature
1 1/2 cups powdered sugar
2 large bananas, peeled, sliced

Preheat oven to 350°F.
Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl.
Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl.
Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended.
Add eggs 1 at a time, beating to blend after each addition.
Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition.
Divide batter equally among prepared pans.

Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 tablespoon vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.
Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread 1/2 cup frosting over top. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.)

Serves 8 to 10.

HURI - Slow Cooker Taco Soup

Slow Cooker Chicken Taco Soup
Prep Time: 15 Minutes
Cook Time: 7 Hours
Ready In: 7 Hours 15 Minutes
Yields: 8 servings

"A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Deliciously finished, if you like, with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup let's the slow cooker do the work so you don't have to!"

INGREDIENTS:1 onion, chopped1 (16 ounce) can chili beans1 (15 ounce) can black beans1 (15 ounce) can whole kernel corn, drained1 (8 ounce) can tomato sauce1 (12 fluid ounce) can or bottle beer2 (10 ounce) cans diced tomatoes with green chilies, undrained1 (1.25 ounce) package taco seasoning3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional)sour cream (optional)crushed tortilla chips (optional)


  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

I didnt put the beer or chicken in it. Ground beef could be used. I also cooked my beans all day. I always tweek my recipes to my liking or to what I have on hand. This recipe comes from my favorite recipe web site. Its my 2nd fav place to visit on line. Allrecipes.com

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