Come Cook With Me

I love to cook, and my kitchen is my favorite room in the house. These recipes are my tried and true and my family favorites. I hope you will try and enjoy these recipes as much as we do.

This page will include appetizers, main dishes, vegies, desserts, and breads and more. You can search in the box to the right if you’re looking for a specific section or food.

I will tell you that most of the recipes that call for beef, I use venison in its place. Most recipes that call for chicken can be chicken or turkey. Questions about the recipe can be directed to my email page or as a comment at the bottom of this message. Let’s cook and have fun doing it!!! New recipes just added.

APPETIZER’S

HAM & CHEESE ROLLS

1/2 lb. margarine, melted

1 finely chopped onion

1 T. mustard

1 T. worcestershire sauce

Poppyseed

1 1/2 lb. honey ham, shaved

1/2 lb. mozzarella cheese, sliced

2 pkgs. party dinner rolls

Mix together margarine, onion, mustard, Worcestershire sauce, and poppyseed. Split rolls (slice through entire pkg. lengthwise) and spread margarine mixture over top and bottom of rolls. Add ham and then cheese and place rolls back together. Wrap in foil and heat at 400* for 10 minutes. Delicious!

CRAB DIP

1 6-8 oz. pkg of crab meat, shredded

8 oz. cream cheese, soft

1 T. lemon juice

2 T. onion, grated

1 T. parsley, chopped (dried or fresh)

1 T. Worcestershire sauce

1 t. salt

1 T. garlic powder

1/2 T. Old Bay

Beat cream cheese until smooth and fluffy. Blend in remaining ingredients and form into a large ball. Cover tightly and refrigerate for at least three hours to blend flavors. Serve with raw vegies, crackers and/or favorite crispy chips. It goes fast!!!

EASY MEATBALL APPETIZER

2 c. brown sugar

2 oz. jar chili sauce

16 oz. cranberry sauce

1 bag of frozen meatballs, thawed

In saucepan, combine cranberry sauce, chili sauce and brown sugar; bring to a boil. Place meatballs in crockpot on high. Once sauce is boiling, pour over the meatballs. Cook on high for 2 hours. Serve hot.

VEGGIE BARS

2 pkgs. crescent rolls

1 c. mayo

1 T. dried onion flakes/bits

2-8 oz cream cheese, softened

1 T. dill weed

Bacon bits

4 c. chopped veggies (broccoli, cauliflower, tomato, radish, peppers, cukes, carrots, celery, onion, your choice

Place rolls on cookie sheet and press together at all seams to form a large crust; bake at 375* for 10-12 minutes. Mix together cream cheese, mayo, dill weed and onion. Spread completely on baked crust. Top with vegies to completely cover. Refrigerate for at least an hour. Cut into bars right before serving. Yum!

MEXICAN PLATTER

1 can refried beans

1 T. taco seasoning mix

1 cup sour cream

1 c. mild salsa or hot, if you like

1 c. shredded lettuce

1 c. shredded cheese, your choice

1/2 c. chopped green onion

2 T. sliced, pitted ripe olives (optional)

Mix beans and taco seasoning thoroughly; spread in a 9 inch pie plate. Layer remaining ingredients in order given over bean mixture. Cover with wrap and refrigerate several hours or until chilled through. Serve with tortilla chips, crackers, pita chips, your choice. This will disappear fast!!!

EASY CHEESEBALL

1 lb. mild cheddar cheese, shredded

Fresh minced garlic, to taste

1/2 c. chopped pecans

8 oz. cream cheese, soft

1/2 t. onion powder

Mix shredded cheese and cream cheese thoroughly by hand. Add remaining ingredients and shape into a ball. May roll in paprika for added flavor. Chill.

CUCUMBER CHEESE SPREAD

8 oz. cream cheese, soft

3/4 c. drained shredded cucumber

1/4 c. finely chopped onion

1 T. chopped parsley

1/4 t. salt

Dash of pepper

Combine all ingredients and mix until well blended. Serve with crackers and vegies.

CLUBHOUSE CHICKEN SQUARES

2 pkgs crescent rolls

2 T. mayo

2 cloves garlic, minced

2 skinless, boneless chicken breasts, boiled & chopped

1 cucumber, sliced thinly

2 Roma tomatoes, sliced 1/4 inch thick

1 c. cheddar or mozzarella cheese, shredded

8 slices bacon, cooked & chopped

1/2 small onion, chopped

8 oz. cream cheese, soft

Spread rolls in sheet pan, bake and cool. Mix mayo, cream cheese, and garlic; spread on baked/cooled rolls. Sprinkle remaining ingredients on cream cheese mixture. Cut into squares & serve.

VEGIE RANCH TORTILLA PINWHEELS

2-8 oz. cream cheese, soft

1 envelope ranch dressing mix

5 green onions, chopped

3.8 oz. can sliced ripe olives, drained

1 stalk celery, chopped

1/2 c. sweet red pepper, chopped

2-3 T. bacon bits

8–10-inch flour tortillas

In a small bowl, beat cream cheese and dressing mix until blended. Beat in remaining ingredients. Spread over tortillas; roll up. Cut into 1-inch slices. Refrigerate.

CHICKEN DIP

8 oz. cream cheese

12 oz. can of chicken

10 finely chopped bell peppers

1 onion, finely chopped

Dash of black pepper

Combine all ingredients; mix well. Serve on crackers, with vegies, or stuffed celery.

SAVORY HAM WRAPS

1/4 c. mayonnaise

1 T. milk

3/4 t. sugar

1/4 t. prepared mustard

1/8 t. celery seed

Dash of salt

2–10-inch tortillas, warmed

1/4 lb. thinly sliced deli ham

1/3 c. shredded mozzarella or Swiss cheese

2/3 c. shredded lettuce

1 medium tomato, seeded & chopped

1 green onion, chopped

Whisk together first six ingredients; spread evenly over tortillas. Layer with ham and cheese. Top with lettuce, tomato, and onion. Roll up tightly; secure with toothpicks. Chill & serve.

BLT BITES

16-20 cherry tomatoes, topped & pulp removed

1 lb. bacon, cooked & crumbled

1/2 c. mayo

1/3 c. chopped green onions

3-5 T. shredded mozzarella

2 T. snipped fresh parsley

Invert tomatoes on paper towels to drain. In small bowl combine remaining ingredient’s; mix well. Spoon into tomatoes and refrigerate for several hours. Love it!

SWEET SPICY COCKTAIL SAUSAGES

12 oz. chili sauce

12 oz. grape jelly

2-16 oz. pkg. small cooked, smokies

Coat inside of 3 1/2 qt. slow cooker with PAM spray. In cooker, combine chili sauce and jelly. Add smokies to cooker; stir to coat. Cover and cook on low 4-4 1/2 hours or on high for 2-2 1/2 hours. Serve immediately while hot.

CUCUMBER SANDWICHES’

24 oz. cream cheese, soft

3/4 c. mayonnaise

6 T. fresh dill, chopped

3 T. fresh Italian Parsley, finely chopped

3/4 t. garlic powder

3.4 t. onion powder

3/4 t. salt

3/4 t. pepper

3 English cucumbers, peeled every other strip & sliced thin

3 loaves soft white bread, no crust

Beat first eight ingredients until smooth & creamy. Gently and evenly spread on all slices of bread. Arrange cucumber slices on half of the bread slices. Top with other bread slices. Cut each sandwich into quarters. These sandwiches can be made up to 24 hours in advance if stored in airtight container in the refrigerator.

CLUB SANDWICH PINWHEELS

2 lrg. flour tortillas

4 T. mayo

12 thin slices of provolone or favorite cheese

12 thin slices of turkey

3 T. bacon, cooked & crumbled

1 tomato, sliced thin

6 pcs. lettuce

Evenly spread mayo on tortillas. Arrange a thin layer of each meat, cheese and remaining items on each tortilla. Roll each tortilla very tightly and wrap snuggly in plastic wrap; chill one hour. Place toothpicks every 1 – 1 1/2 inches and using a serrated knife, cut into pinwheels. Serve

MAIN DISHES

CROCKPOT CUBE STEAK & GRAVY

2 lbs. cube steak or 1 qt. of venison steak tips

Seasoned flour for dredging

1 pkg. onion soup mix

1 can Cream of Mushroom soup

2-3 c. water

Dredge steaks or tips in flour and fry until brown on both sides. Place in crockpot which has been sprayed with PAM. Add remaining ingredients together and pour over the meat. Cover and cook on low 6-8 hours or on high four hours. Serve w/mashed potatoes or over rice.

MEATBALLS & GRAVY W/ONIONS

8-10 meatballs, thawed & browned

4 sweet onions, sliced

4 T. butter, soft

4 T. flour

1 c. beef broth

1 t. Worcestershire sauce

1 c. water, more if needed

Salt & Pepper, to taste

Heat through meatballs in skillet w/T. oil. Remove from skillet and set aside. To skillet, add onions and sauté until tender, 5-10 minutes. Add butter then begin sprinkling flour, one tablespoon at a time, stirring between each addition. Slowly pour in broth, Worcestershire, and water while stirring. Bring to a simmer then reduce heat to medium low. Return meatballs to pan and cook until gravy thickens to your taste and meatballs are cooked through. Add more water, if needed, during this time. Salt and pepper to taste. Serve. Great with mashed potatoes, or over rice or noodles.

OVEN BAKED FRIED CHICKEN

2 c. crushed corn flakes

1 t. salt

1/3 c. melted margarine

3 lbs. cut-up chicken

1/4 t. garlic powder

1/4 t. pepper

Combine corn flakes & salt. Dip each chicken piece in melted margarine and then in cornflake mixture. Place chicken, skin side up and not touching each other, in greased shallow baking dish. Bake at 375* for one hour or chicken is done.

CHICKEN DIABLE

6 boneless, skinless chicken breasts

4 T. butter

1/2 c. honey

1/4 c. prepared mustard

1 t. curry powder

1-2 t. salt

1/2 – 1 c. white wine

Melt butter in shallow pan. Stir in remaining ingredients. Roll chicken in mixture to coat both sides. Arrange in single layer in same pan. Bake at 375* for one hour, basting once with juices in pan. Enjoy!

SHEPHERD’S PIE

2 c. mashed potatoes

1 T. canola or olive oil

1 lb. ground beef

1 lrg. onion, chopped fine

1 bell pepper, chopped fine

2 cloves garlic, chopped fine

14 oz. beef broth

2 T. ketchup/catsup

1 T. soy sauce

1 T. worcestershire sauce

1 t. curry powder

1 T. cornstarch

2 tomatoes, coarsely chopped

16 oz. mixed peas and carrots

1/4 c. milk

1 T. butter

1 c. shredded cheese (I use mozzarella, Hubby doesn’t like cheese)

Salt and pepper to taste

Cook ground beef with onion, pepper and garlic until evenly brown. Stir in broth, ketchup, soy sauce, Worcestershire sauce and curry. Bring to a boil and simmer 3-4 minutes. Mix cornstarch with a little water to form a paste; stir into skillet with tomatoes, peas and carrots. Cook until thickening, season with salt and pepper. Spoon into casserole dish. Preheat oven on broiler setting. Add milk and butter to mashed potatoes and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese. Place under broiler for 3-5 minutes or until cheese is melted and speckled brown. Watch carefully so as not to burn. Serve!!

MISSISSIPPI CHUCK ROAST

1/2 c. water in bottom of crockpot

3-4 lb. roast, browned on top & bottom

1 pkg. ranch dressing mix

1 pkg. onion soup mix

1 stick butter, not margarine

Place roast in crockpot in water. Spread dressing mix on top of roast. Spread soup mix on top of dressing mix. Lay stick of butter on top in middle of roast. Cover and cook on low about six hours and tender. Take out of crockpot and let rest 10-15 minutes before carving and serving.

CROCKPOT BBQ CHICKEN

3 boneless, skinless chicken breast or

4 chicken thighs

1 c. favorite BBQ sauce

1/4 c. apple cider vinegar

1 t. red pepper flakes

1/4 c. brown sugar

1 t. garlic powder

In a bowl mix together the BBQ sauce, vinegar, red pepper flakes, brown sugar, and garlic powder and pour over the chicken in a crockpot. Cover and cook on low 4-5 hours on low or 2-3 hours on high. This will melt in your mouth!!

SLOW ROASTED CHICKEN & VEGETABLES

2 medium carrots, halved lengthwise, cut into 3″ pieces

8 small potatoes, quartered

3/4 t. salt, divided

1/8 t. pepper

1 medium lemon, halved

2 garlic cloves, crushed

3 – 4 lb. whole chicken

1 T. dried rosemary, crushed

1 T. lemon juice

1 T. olive oil

2 t. paprika ( use smoked paprika)

Place veggies in slow cooker, toss w/ 1/4 t. salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegies in cooker, breast side up. Mix spices and rub over chicken. Cook covered on low 6 to 8 hours and vegies are tender. Remove to platter, tent with foil and let stand 15 minutes before carving. Mouth-watering!!

POTATO & SAUSAGE CASSEROLE

4 lrg. potatoes, peeled & sliced 1/2 inch thick

Salt & pepper, to taste

2 T. olive oil

Sweet onion, chopped

1 T. minced garlic

2 pkgs. polska kielbasa, sliced bite-size

2 c. shredded mozzarella cheese

Cover potatoes with water, salt and pepper; boil until tender. Remove from heat & drain. Pour into casserole dish. Caramelize onions & garlic in olive oil; add smoked sausage. Continue stirring occasionally until sausage is hot. Fold into potatoes; top with mozzarella cheese. Bake at 350* until bubbly.

GOULASH

1 lb. ground beef

1 large onion, diced

1 large green pepper, diced

1 t. salt

1/2 t. pepper

2 t. chili powder

1 can tomato soup

1 soup can of water

1 T. sugar

1 1/2 c. macaroni, cooked & drained

Brown beef, onion, and green pepper; add salt, pepper and chili powder, mixing well. Stir in soup, water and sugar; bring to a boil. Add cooked macaroni and combine. Simmer, cover and cook one hour. Serve with a tossed salad and Texas toast.

HOMEMADE SLOPPY JOE’S

1 lb. ground beef

1/4 c. diced onion

3/4 c. ketchup

2 t. yellow mustard

1/2 t. garlic powder

1 T. brown sugar

1/4 c. water

Salt & pepper, to taste

In large skillet over medium heat, cook beef and onion, stirring occasionally until beef is brown. Drain. In medium bowl, whisk together remaining ingredients; add to browned beef and stir until thoroughly combined. Bring mixture to a simmer. Reduce heat to low and continue cooking 15 minutes, stirring occasionally. Serve on hot buns!

SIMPLE CHICKEN POT PIE

2 Deep dish pie crusts

3 c. cooked diced chicken

1 can Veg-all Homestyle vegetables, drained

1 can Cream of Chicken soup

1 soup can of milk

Pepper, to taste

Bake one crust at 375* for 10 minutes. Place cooked chicken in bottom of crust. In large bowl, mix remaining ingredients and pour over chicken. Top with remaining unbaked crust and pinch edges together all around the crust. Vent the top crust; place on baking sheet to catch any run over. Place in preheated 375* oven for 30 minutes or until top crust is golden brown and pie is bubbly. It’ll knock your socks off it’s so good!!!

CRAB/SALMON CAKES

1 # crab meat or 1 can salmon, drained

1 egg

2 T. mayonnaise

1 sleeve of Ritz crackers, crushed

1 T. mustard

Salt & pepper, to taste

Chopped green onion, to taste

1 stick margarine

Combine first seven ingredients and form into 6-8 patties. Melt margarine in skillet and when it starts to sizzle, place patties in pan. Brown well on each side until done and place on hot biscuit!! You can just eat them without the biscuit but I love it with a slice of tomato and a little mayo!!!

FRIED CATFISH

2 Catfish filets

Salt & pepper, to taste

2 c. Panko crumbs or favorite breading

2 eggs, beaten

Cut fish into small serving pieces; season with salt and pepper. Dip into panko, then into beaten egg, and again into panko. Fry in deep shortening until golden on both sides; drain on brown paper. Serve with fries and coleslaw.

FAMILY FAVORITE MEATLOAF

2 lbs. ground meat

1/2 c. catsup/ketchup

Salt & pepper, to taste

2 eggs, beaten

1 c. fresh bread crumbs or crushed saltines

1/2 c. onion, chopped

1 green pepper, chopped

2 t. mustard

Combine all ingredients well and form into loaf pan. Bake at 375* for 45-60 minutes. Last twenty minutes top with following mixture: 1/2 c. catsup/ketchup, 1/2 t. mustard, 2 T. vinegar, and 2 T. brown sugar. Continue baking until done in center.

MA TAYLOR’S CORN SKILLET

2 Polska kielbasa, sliced in bite size pieces

1/2 stick margarine

2 c. fresh corn

1 med. yellow squash, diced

2 ripe tomatoes, diced

1 lrg. onion, diced

1 lrg. green pepper, diced

1 medium head of cabbage, sliced very thinly

Salt & pepper, to taste

Place meat in skillet along with the stick of margarine and sauté until heated through. Add remaining ingredients; stir until everything is heated through & tender. Simmer about 5-10 minutes and serve.

SWEET & SOUR MEATBALLS

15 oz. pineapple chunks, reserve juice

1 lrg. green pepper, diced in 1/2 inch pieces

1/3 c. apple cider vinegar

1 T. soy sauce

1 c. brown sugar

1 1/2 T. cornstarch

2 c. cooked meatballs

3 c. prepared Minute Rice

In large skillet, add reserved pineapple juice and water to make one cup, vinegar and soy sauce. Heat to just boiling and stir in brown sugar and cornstarch. Sauce will begin to thicken; add peppers and pineapple. Cook until heated through, then add meatballs. Stir all until thoroughly heated through and serve over rice.

SLOW COOKER TURKEY BREAST

6-7 lb. turkey breast, thawed

1 T. olive oil

2 t. garlic powder

2 t. seasoned salt

2 t. paprika

2 t. Italian seasoning

2 t. pepper

2 t. onion powder

Combine all seasoning in a small cup and mix well. Cover breast with olive oil covering well. Place breast in crockpot and sprinkle seasoning all over. Cook on high for 4-6 hours, checking after four hours for doneness. Meat thermometer placed in center of breast should read 170* when it is done.

PINEAPPLE CHICKEN CASSEROLE

4-6 boneless chicken breasts

1/4 c. butter

1/2 c. chopped onion

1/2 c. chopped green pepper

1/2 c. chopped carrots

3/4 c. ketchup/catsup

14 oz. pineapple chunks w/juice

2 T. vinegar

1/4 c. brown sugar

2 T. soy sauce

1/4 t. pepper

1 t. ginger

Arrange chicken in casserole dish. Melt butter in skillet; add onion, pepper and carrots and sauté five minutes. Add remaining ingredients reserving pineapple chunks but using juice. Cook until mixture boils, add pineapple chunks. Pour sauce over chicken and bake, covered, at 400* for one hour. Serve.

CORNED BEEF & CABBAGE

3-4 lb. corned beef brisket

1/2 c. onion, chopped

2 garlic cloves, minced

2 bay leaves

6 medium potatoes, peeled and quartered

6 medium carrots, peeled cut in bite size pieces

1 medium cabbage, cut into six wedges

Place brisket in Dutch Oven and add onions, garlic and bay leaves. Barely cover brisket with water. Cover oven and simmer 3-4 hours or until tender. Remove meat from liquid; keep warm. Add potatoes & carrots to broth; cover and bring to a boil for 10 minutes. Add cabbage and cook 20 minutes longer. Surround brisket with cooked vegies and serve.

FROG LEGS

1 c. seasoned flour

1 stick of butter

12 lrg. frog legs

Melt butter in large skillet. Roll frog legs in flour and place in sizzling butter. Brown well on all sides; drain & serve immediately. AWESOME!

PAN-FRIED OYSTER’S

8 ozs. oysters

1 1/2 c. flour

1 t. salt

1/4 t. pepper

2 eggs, beaten

1 1/2 c. Panko

Oil, for frying

Heat about 1/2 inch of oil in a heavy skillet to 325*. Mix together flour, salt & pepper. Dredge the oysters first in the flour mix, then in the egg mixture and finally in the Panko. Add to the oil and cook until lightly browned, turning once. Drain on paper towels and serve immediately.

PORK ROLLUPS CASSEROLE

Pork tenderloin, sliced thinly & cubed

Stove Top stuffing, prepared

1 Cream of Chicken soup w/1/2 c. water

Take each slice of pork and place a tablespoon of stuffing in center of the meat & spread. Roll up pork and secure with toothpick. Layer a little of soup in bottom of casserole dish. Lay pork rollups on top and cover with remaining soup mixture. Cover casserole dish with foil and bake at 350* approximately 40 minutes. Serve with mashed potatoes, vegies and cranberry sauce.

VIRGINIA BRUNSWICK STEW (for a crowd)

1 whole chicken

2 young squirrels

1 lrg. onion, chopped fine

12 large tomatoes, chopped

3 c. butter beans (lima)

1/2 lb. butter

2 c. corn

2 c. cubed potatoes, bite size cubes

1 T. salt

1/2 t. pepper

1 T. sugar

Disjoint chicken and squirrel; brown well in small amount of hot oil in skillet. Place in large kettle with one gallon of water. Simmer until meat falls off the bones. Remove bones; shred meat. Return meat to broth; add onion, tomatoes, butter (lima) beans and butter. Simmer, stirring occasionally, for three hours. add corn, potatoes and seasonings. Simmer 30 minutes longer.

We use this recipe when we’re having a few folks in for cider making, maple syrup in the spring or any cold weather gatherings. There’s usually not much left when the event is over but if there is I’ll freeze for a winter supper for the two of us.

FRIED CATFISH

1 box Jiffy Cornbread mix

1/3 c. all purpose flour

1 1/4 t. red pepper

1/2 t. garlic powder

2 1/2 t. salt

12 catfish filets

Canola oil

Combine cornmeal, flour and spices. Dredge filets evenly in flour mixture. Pour oil in deep skillet two inches deep and heat to 350*. Fry fish in small batches 5-10 minutes or golden, turning once. Drain on paper towels & serve hot.

PIZZA WHEEL

1 lb. fresh sausage

1 pkg. pepperoni

8 oz. tomato/pizza sauce

Italian seasoning, to taste

1/2 c. diced green pepper

1/2 c. diced red pepper

1 can refrigerated pizza dough (or your homemade)

1 c. mozzarella, shredded

In large skillet brown sausage breaking apart with spatula. Drain. Add beans, tomato sauce and seasoning. Cook over medium heat 5 minutes, stirring occasionally. Add peppers; simmer for 8 minutes. Set aside. On floured surface, roll out dough to fit a 15-inch pizza pan. Spoon sausage filling around edge of dough. Top with cheese. Using a pie cutter, begin from center of dough making eight cuts; each will end at the start of the filling. This will create 8 triangles. Gently lift each triangle over the filling and the tip under the edge of the dough. Bake 20 – 25 minutes and crust is golden. Serve hot!

CORNED BEEF HASH

5-6 medium potatoes, peeled, cubed small, cooked tender

12 oz. can corned beef

1 medium onion, chopped fine

Salt & pepper, to taste

1/2 c. milk

Mash corned beef in saucepan breaking into small pieces. Add onions, cooked potatoes, salt & pepper, and milk. Combine well and heat through over medium heat until bubbling. Serve over hot biscuits! Great for a quick dinner and for breakfast!!

EASY STUFFED PEPPERS

6 large green peppers, topped and seeded

Favorite meatloaf recipe

Stuff peppers with meatloaf and place in a deep casserole dish. Place in 350* oven for 30-40 minutes for meatloaf is done. I make a couple meatloaf recipes ahead of time when I have bulk burger and freeze for just this recipe!! Quick and satisfying!

CROCKPOT BEEF & BROCCOLI

2 lbs. cubed beef/venison

1 c. beef broth

1/2 c. soy sauce

1/4 c. brown sugar

3 garlic cloves, minced

4 T. cornstarch

4 T. water

12 oz. (quart) broccoli florets

3-4 c. Minute rice, cooked

Whisk together beef broth, soy sauce, brown sugar and garlic in crockpot. Place beef in liquid and toss to coat. Cover with lid and cook on low for five hours. When tender, whisk together cornstarch & water in small bowl and pour into crockpot; stir to mix well. Add broccoli over beef & sauce, gently stirring to combine. Cover with lid and cook 30 minutes; this will cook the broccoli and thicken the sauce. Serve over warm rice.

ITALIAN ROASTED KIELBASA & POTATOES

1 pkg. Polska Kielbasa, cut into bite-sized pieces

5-7 potatoes, skin on, cut in bite-sized pieces

1 envelope dry onion soup mix

1/4 c. oil

Garlic, minced, to taste

1/2 c. Italian dressing

Mix all ingredients in large bowl until combined. Pour into 9 x 13 pan; cover with foil and bake at 400* for one hour.

CAVATINI

2 c. rotini, cooked

1 lb. burger, browned & seasoned to taste

1 lb. Polska Kielbasa, sliced bite size

1 large onion, diced

Garlic, to taste

1 large green pepper, diced

1 pkg. pepperoni, sliced

Salt and pepper, to taste

1 qt. spaghetti sauce

16 oz. shredded mozzarella

Brown onions and peppers together with the burger and season with garlic, salt and pepper. Pour in casserole dish; add sauce, pasta and kielbasa. Stir all together. Top with pepperoni and then the mozzarella. Bake at 350* until cheese is golden. Serve with salad and Texas toast.

RED BEANS & RICE

1 lb. red beans (soak overnight)

1/3 c. olive oil

1 large onion, chopped

2 T. minced garlic

6 c. chicken broth

2 bay leaves

1 t. dried thyme

1 T. parsley

1 T. hickory bacon seasoning

1 lb. sliced smoke sausage

Rinse beans and drain. Sauté onion and garlic in olive oil about four minutes. Pour into large crockpot; add beans, broth, sausage, seasoning & bay leaves. Cook on low 4-5 hours adding water as needed and stir regularly. Remove bay leaves and serve over rice. YUM! Cornbread on the side!!

CROCKPOT BEEF TIPS & GRAVY

2 lbs. stew meat

1 can Cream of Mushroom soup

1 pkt. brown gravy mix

1 c. beef broth

1 small onion, diced

1-2 cloves garlic, minced

1 T. cornstarch, mixed w/1 T. water

Egg noodles or Mashed potatoes

Combine soup, gravy mix, broth, onion and garlic; whisk together. Place meat in crockpot and pour gravy mixture over meat, stirring to combine. Cook covered on low for 7 hours. Once done cooking, remove beef with slotted spoon and set aside. Stir cornstarch/water mixture into broth mixture to thicken gravy. Replace beef in crockpot once gravy is thickened & continue cooking for five more minutes. Serve over egg noodles or mashed potatoes.

VEGETABLES & SIDES

SWEET POTATO CASSEROLE

3 c. cooked, mashed sweet potatoes

1/2 c. sugar

1/4 c. milk

2 eggs, well beaten

3/4 c. butter, melted

TOPPING:

2 c. flaked cocoanut

2 c. brown sugar

1/2 c. all-purpose flour

1 c. melted butter

2 c. pecans, chopped fine

Lightly grease baking dish. Combine first six ingredients in a large bowl and mix well. Spoon into baking dish and set aside. Combine topping ingredients and sprinkle on sweet potato mixture. Place in 375* oven for 20 minutes or golden brown.

Broccoli Casserole

3 pkgs. broccoli, chopped

1 medium onion, diced

1 can Cream of Mushroom soup

1 c. grated cheddar cheese

2 eggs, beaten

1/2 c. mayonnaise

1 c. cracker crumbs

Cook & drain broccoli and onion. Mix together soup, cheese, eggs and mayonnaise. Place half of broccoli & onion in oblong casserole dish; top with sauce. Repeat. Cover top layer with extra grated cheese and breadcrumbs. Bake at 350* for 45 minutes. Wonderful dish!!

BAKED FRENCH FRIES

2 large baking potatoes, cut into wedges

2 T. olive oil

1 t. paprika

1 t. garlic powder

1 t. chili powder

1 t. onion powder

Mix oil and spices thoroughly; coat potatoes and place on baking sheet that’s been coated with PAM. Bake in 450* oven for 45 minutes, stirring occasionally.

COTTAGE POTATOES

5 large potatoes, peeled, diced, cooked

1/2 lb. mozzarella cheese

1 medium onion, chopped

1/2 c. chopped parsley

1/2 c. chopped pimentos

1/2 green pepper, diced

Salt & pepper, to taste

1 slice bread, diced

1/2 c. butter, melted

1/2 c. milk, hot

1/2 c. corn flake crumbs

Combine first 8 ingredients, mix well. Place in lightly greased 9 x 13 baking dish. Combine butter & milk and pour over the potatoes. Sprinkle with corn flake crumbs and bake at 400* for 30 minutes.

PARSLIED POTATOES

1 1/2 lbs. small red potatoes, peeled around middle

1 T. vegetable oil

1 medium onion, chopped

1 small clove garlic, minced

Salt & pepper, to taste

1 c. chopped fresh parsley

Toss potatoes with oil, coating entirely. Combine spices, onion & garlic and sprinkle over potatoes. Place in long casserole dish; sprinkle with parsley. Bake in 375* oven until potatoes are tender.

RITA’S BAKED BEANS

2 cans Bush’s Baked Beans

2 lbs. ground beef, browned

1 large onion, diced

1 large green pepper, diced

2 T. Worcestershire sauce

1 T. mustard

1/2 c. catsup/ketchup

1 T. garlic powder

3-4 slices bacon

Mix all ingredients together as listed, except bacon and pour into large casserole dish. Top with slices of bacon and bake at 375* for 30-45 minutes.

ZUCCHINI BOATS

2 lrg. zucchini, cut in half lengthwise

3/4 c. mozzarella cheese

1 small tomato, chopped

10 Ritz crackers, finely crushed

1 t. dried basil or 1 T. fresh, chopped basil

Scoop out seeds and pulp, leaving 1/4-inch-thick walls. Save pulp, not seeds. Place shells in 9″ baking dish; set aside. Chop pulp and add 1/2 c. cheese, tomatoes, basil and crackers; mix lightly. Spoon evenly into zucchini boats. Sprinkle with remaining cheese. Bake at 375* for 15 – 20 minutes.

My zucchini didn’t make it last year and I was really disappointed. We eat this recipe a lot!!

FRIED SUMMER SQUASH

1/2 stick margarine or butter

1 large onion, sliced & ringed

2-3 medium yellow squash, sliced 1/4 thick

1 T. lemon juice

Salt & pepper, to taste

In large skillet, melt margarine over medium heat; add remaining ingredients. Stir often and cook until just tender; serve hot. Don’t overcook, will get mushy.

THE OTHER FRIED SQUASH

1 stick butter/margarine

2 medium yellow squash, sliced 1/4 ” thick

1-2 c. seasoned flour

2 large eggs, beaten

1/2 c. milk

Melt butter in skillet. Mix beaten eggs with milk. Dip each piece of squash in flour, then in egg & milk mixture and back in flour. Place each squash slice in hot skillet and cook each side until golden brown and crisp. Serve hot!

MACARONI & CHEESE

2 c. uncooked macaroni

1 c. mild cheddar cheese, grated

1 c. mozzarella cheese, grated

1/2 c. Velveeta cheese, grated

3 T. margarine or butter

3/4 c. milk

Prepare macaroni per instructions and drain. Spray a medium to large baking dish with PAM. Place half of cooked macaroni in dish; layer with 1/2 of each cheddar and mozzarella cheese. Repeat. Pour milk over top and dot with butter. Top with grated Velveeta. Bake at 358* for 25 minutes and cheese is slightly browned on top.

FRIED APPLES

1/4 c. butter

6 medium tart apples, unpeeled, cored and cut in small wedges

1/2 c. sugar

1 t. cinnamon or apple pie spice

1/4 c. water

In skillet, heat margarine; add apples, sugar, spice and water. Cover. Simmer for about 20 minutes or until apples are tender. If mixture starts to thicken, before apples are tender, add a little more water. Makes a great side for any meal!

DESSERTS

PECAN PIE

3 eggs, beaten

1/2 c. sugar

1 c. Karo corn syrup, light

1/2 t. salt

1 t. vanilla

1/4 c. butter, melted

1 c. chopped pecans

1 unbaked pie crust

Preheat oven to 350*. In a medium bowl, beat the eggs. Add sugar, corn syrup, salt, vanilla and butter. Mix well. Place pecans in the pie shell and add egg mixture. Bake on center rack of oven for 45 minutes or done. The nuts will rise to the top and form a crusted layer. So simple and so divine!!!

7-UP CAKE

1 box vanilla instant pudding

1 yellow or white cake mix

3/4 c. cooking oil

4 eggs

10 oz. 7-Up

Mix all ingredients until smooth and pour equal amounts into three 9 inch greased and floured cake pans. Bake at 350* for 20 minutes. While baking, prepare the filling as follows:

1 1/2 c. sugar

2 T. flour

2 eggs

1 stick margarine

8 oz. crushed pineapple, drained

1 c. cocoanut

1/2 c. chopped pecans

In double boiler, mix and cook sugar, flour, eggs and margarine to a syrup consistency. Remove from stove and add pineapple, cocoanut and pecans; mix well. Spread between cooled cake layers and on top. Wonderfully moist cake!!

DADDY’S FAVORITE SPICE CAKE

Boil for one minute:

1 c. sugar

1 c. water

1 t. cinnamon

1/2 t. cloves

1/2 t. allspice

1/2 t. salt

1/2 c. butter

1 c. raisins

Let cool then add:

2 c. all-purpose flour

1 t. soda

Blend thoroughly and pour into Bundt pan or sheet pan. Bake at 350* for 30 minutes. Top with the following:

1/2 stick margarine, melted

2/3 c. brown sugar

3 T. evaporated milk

1 c. cocoanut

Return to oven five minutes and enjoy!!

DIRT CAKE

1 pkg. Oreo cookies, family pack, crumbled

3 c. milk

8 oz. cream cheese, room temperature

1 c. confectioner’s sugar

1 large box French vanilla instant pudding, unprepared

1 t. vanilla

16 oz. Cool Whip

Place thin layer of Oreo’s in bottom of 9 x 13 baking dish. Set aside remaining crumbles. Beat cream cheese until smooth; add milk, sugar, pudding mix and vanilla, beating well. Fold in Cool Whip. Spoon 1/2 of the mixture over the cookie crumbs and top with more crumbs. Spread remaining filling over remaining crumbs. Chill in refrigerator until ready to serve. Decadent!!

FRESH APPLE CAKE

2 sticks of margarine, room temperature

3 eggs

1 t. vanilla

2 c. sugar

2 c. flour

4 c. thinly sliced apples, peeled

2 t. cinnamon

1 t. baking soda

1/2 t. salt

1 t. nutmeg

1 t. cloves

1 c. chopped pecans or walnuts

Beat eggs, oil and sugar. Add vanilla and mix well until fluffy. Sift together dry ingredients; add to egg mixture and beat well. Add apples and nuts, blend well. Batter will be thick. Bake in greased 9 x 13 baking dish for 45 – 60 minutes at 350*.

Icing:

12 oz. cream cheese

1 1/2 t. vanilla

4 1/2 T. butter, melted

1/2 c. powdered sugar

Mix all ingredients well and spread on cooled apple cake.

CLASSIC CARROT CAKE

8 oz. crushed pineapple, drained & reserving juice

2 c. all-purpose flour

1 c. sugar

1 c. brown sugar

2 t. baking soda

2 t. cinnamon

1/4 t. salt

4 eggs

1 c. vegetable oil

2 c. shredded carrots

3/4 c. walnuts, chopped

Combine first six ingredients; add eggs, pineapple, 2 tablespoons of reserved juice, beat well until combined. Stir in walnuts. Pour into greased 13x9x2 baking dish and bake at 350* for 35 – 40 minutes. Cool. Frost with your favorite frosting!!

BEST LEMON POUND CAKE

2 sticks margarine, room temperature

1/2 c. Wesson oil

3 c. sugar

5 large eggs, room temperature

3 c. all-purpose flour

1/2 t. baking powder

1 c. milk

1 t. vanilla flavoring

1 T. lemon flavoring

Mix all ingredients in order given and pour in greased & floured tube pan; bake at 350* for one hour or golden (springs back if touched near middle). For a little change, try some different flavorings. I use lemon and orange at times, raspberry and vanilla, chocolate is a gem too!!!

FAVORITE CUSTARD PIE

I bake these a lot when I have an abundance of eggs!!

2 – 9″ deep dish pie shells

6 large eggs

2 heaping T. self-rising flour

1 c. sugar

4 c. milk

Nutmeg

1 T. vanilla

Beat eggs until foamy. Add flour and one cup milk; beat until smooth. Add sugar, vanilla and remaining milk; mix well. Place pie shells on large sheet pan and pour custard slowly into shells and sprinkle tops with nutmeg, to taste. Your pie shells will be very full so carefully walk to your oven and slide into preheated oven of 350* and bake for 45 minutes. The custard will be slightly loose when you take the sheet pan out of the oven, but it will completely set up as it cools. These are so good I can eat a whole pie by myself, but I try not too! 🙂

IMPOSSIBLE PIE

4 eggs, beaten

1 3/4 c. sugar

1/2 c. self-rising flour

2 c. sweet milk

1 t. vanilla

1/2 stick butter, melted

7 oz. cocoanut

Mix thoroughly and pour into greased pie plates. Bake at 350* for 40-50 minutes. Best quick cocoanut pie you’ll ever make!!

PUMPKIN PIE

2 large eggs

1/2 c. sugar

Pinch of salt

1 T. pumpkin pie spice

2 c. pumpkin puree

1 1/2 c. evaporated milk

1- 9-inch deep dish pie shell

Whisk together all ingredients until smooth and pour into crust. Bake at 450* for 10 minutes and reduce heat to 400* and bake for another 30 minutes. Turn off the oven and crack the oven door and let pie cool in oven. Chill before serving.

PEANUT BUTTER PIE

8 oz. cream cheese

2 c. sugar

1 c. smooth peanut butter

1 c. milk

2-8 oz. Cool Whip

2 graham cracker crust

Fold cream cheese and sugar together; add milk and peanut butter. Beat with mixer at high speed. Fold in Cool Whip and beat at low speed; pour into crusts and freeze. To serve, thaw 10 minutes.

SEX IN A PAN

Crust:

1 c. pecans, chopped

3 T. sugar

1/2 c. butter, melted

1 c. flour

Bottom Layer:

8 oz. cream cheese, room temperature

1/2 c. powdered sugar

1 c. Cool Whip

Next Layer:

1-5 oz. pkg. instant vanilla pudding

2 1/2 c. milk

Top Layer:

1- 5 oz. pkg. instant chocolate pudding

2 1/2 c. milk

Garnish:

2 c. Cool Whip

Shaved chocolate

Spray 9 x 13 baking dish with PAM. Mix crust ingredients and press into baking dish. Bake at 350* for 20 minutes.

Prepare vanilla pudding. Prepare chocolate pudding.

In mixing bowl add cream cheese, powdered sugar, and cup of Cool Whip. Mix until light and fluffy.

Let the crust cool. Spread cream cheese mixture over crust evenly. Spread chocolate pudding over cream cheese; spread vanilla pudding over the chocolate pudding. Top with Cool Whip and sprinkle with chocolate shavings. Refrigerate at least 2 hours and set.

VANILLA ICE CREAM

3 c. sugar

6 c. half and half

3 T. vanilla

6 c. heavy whipping cream

In large bowl whisk together sugar and half and half until sugar is dissolved. Whisk in vanilla and heavy cream. Pour into ice cream maker and follow manufacturer’s recommendations. Check ice cream after 25 minutes. DO NOT OVER CHURN! When finished pour into heavy bowl and cover with plastic wrap to prevent ice crystals or place in airtight container.

ANNIE’S PUMPKIN ROLL

3 eggs

1 c. sugar

2/3 c. canned pumpkin

3/4 c. all-purpose flour

1 t. baking powder

2 t. cinnamon

1 t. ginger

1/2 t. nutmeg

1/2 t. salt

Combine eggs and sugar; beat well. Add flour. Combine remaining ingredients and add to sugar/flour mixture. Spread batter into greased and wax paper lined 10 x 15 jelly roll pan. Bake for 15 minutes; remove from pan and let cool for 15 minutes. Place cake on a tea towel and cool 10 minutes longer. From 10″ side of cake, roll it up in the towel and set aside. While it’s settling, prepare the filling as follows:

Beat together an 8 oz. cream cheese and 4 T. butter; stir in 1 c. confectioner’s sugar and one t. vanilla, blending until smooth.

Unroll cake and place on plastic wrap. Evenly spread filling on the cake to all sides, completely covering. Roll up (not plastic wrap) cake and cover with the plastic wrap. Place cake, seam side down, and chill for 2 hours or until ready to serve. Slice in 1/2 – 1 inches thick! If you like pumpkin pie, you’ll love this pumpkin roll.

BEST APPLE CRISP

6 lrg. apples, peeled, cored, sliced

2 T. brown sugar

2T. white sugar

1 1/2 t. cinnamon

4 T. butter

Combine all ingredients in large bowl and set aside.

Topping:

1/2 c. quick oats

1/2 c. brown sugar

1/2 c. white sugar

3/4 c. all-purpose flour

1 1/2 sticks butter, room temp., cubed

Combine oats, sugars and flour; mix well. Add butter and use fork to from crumbles. Place apple mixture in 9 x 13 glass casserole dish; sprinkle topping evenly over apples. Bake at 375* for 35 minutes or evenly golden.

EASY CHEESECAKE

1 graham cracker crust

8 oz. cream cheese, soft

1/3 c. sugar

8 oz. sour cream

2 t. vanilla

8 oz. Cool Whip

Mix all ingredients, except crust, in order given and spoon into crust. Chill for two hours and serve. Great served with cherry or strawberry pie filling.

EASY PEACH CRISP

Peaches, drained and sliced (enough to cover a 9 x 13 baking dish)

1 c. brown sugar

1 c. white sugar

1 1/2 c. butter

2 c. quick oats

1 c. flour

1/2 t. salt

1 t. cinnamon

Layer peaches on bottom of baking dish. Mix all other ingredients with hands until crumbly. Sprinkle over peaches and bake at 350* for 30-45 minutes.