Pomegranate Salad

Pomegranate Salad

1 bunch butter lettuce
seeds from 1 pomegranate
1 can mandarin oranges
1 bunch red leaf lettuce
1 red onion
candied almonds

Dressing:
1/2 cup oil
1 tsp. salt
3 dashes Tabasco Sauce
4 Tbsp. red wine vinegar
1/4 tsp. pepper
4 Tbsp. sugar

3 Tsp. sugar
In a skillet, candy the nuts with sugar over low heat.

Puff Pancakes

Mom's Perfect Puff Pancakes

2 eggs
1 cup milk
2/13 cups Bisquick
2 Tbsp. sugar
1/4 cup melted shortening

Beat eggs with rotary beater or mixer until soft peaks form. Blend in milk; add Bisquick and sugar. Mix just until well dampened, then fold in shortening. Spoon onto ungreased medium-hot griddle. Turn when puffed up and bubbles begin to break. Cook the other side. Makes 15 to 20 pancakes.

Dad's Famous Clam Dip

It's just not a holiday without this favorite dip!!

2 cans minced clam with juice
3 pkgs. cream cheese
1 lemon
1 tbsp. Worcestershire sauce
milk - if too thick

Take the cream cheese out of the refrigerator for at least 30 minutes.
Open clams and drain the juice into the cream cheese .
Add the juice of about one-half of the lemon – Keep the rest for later.
Add Worcestershire sauce.
Blend with mixer until smooth.
Add clams.
Add more lemon juice and/or Worcestershire sauce if needed.

Any questions? Call Dad.

Dad's Delicious Thanksgiving Stuffing

Dad's Stuffing

1 cup chopped celery
1/2 cup chopped onion
1 diced apple
1/2 cup butter
1 tsp. poultry seasoning
1/4 tsp. white pepper
1/8 tsp. salt
8 cups dry bread crumbs
1 cup chicken broth

In a small saucepan, cook celery and onion in butter until tender, but not brown. Remove from heat. Stir in poultry seasoning, salt, pepper, and chicken broth.

Place dry bread crumbs in a bowl. Add the onion mixture, tossing lightly. Makes enough for an 8-10 pound turkey.

Pumpkin Cranberry Bread

This is one of my favorite, most-used recipes! I often use it to make mini muffins and as a kid-pleaser I'll use chocolate chips instead of craisins. If you're making mini muffins, begin checking them after about 12 minutes.

Pumpkin Cranberry Bread

2 1/4 cups all-purpose flour
1 Tbsp. pumpkin pie spice
2 tsp. baking powder
1/2 tsp. salt
2 eggs
2 cups granulated sugar
1 3/4 cups (15-ounce can) Libby's Pure Pumpkin
1/2 cup vegetable oil
1 cup fresh, frozen or sweetened dried cranberries

Combine flour, pumpkin pie spice, baking powder and salt in a large bowl. Combine eggs, sugar, pumpkin and oil in a small mixer bowl; beat just until blended. Add pumpkin mixture to the flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into 2 greased and floured 9 x 5-inch loaf pans.

Bake in a preheated 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 5 to 10 minutes; remove to a wire rack and cool completely.

Mexican Casserole

Mexican Casserole

enchilada sauce
corn tortillas (layer 6 or so, covering the sauce)
refried beans
corn (or mexi corn)
olives
Black beans
refried beans
chopped onions
corn tortillas (layered)
enchilada sauce
cheese
green/red peppers (cut in circles to make pretty design on top)

Heat until warmed through (about 1/2 hour with 10 coals on bottom and 8 on top).
Add one can of each in a 10 inch Dutch Oven (adjust according to size of oven). Start with the sauce on the bottom (it prevents the food from burning and sticking to the bottom). Provecho!

Dad's Delicious Camp Stew

Dad's Camp Stew

1 lb. bacon
1 lb. steak
4 large potatoes
1 lb. carrots
4 stalks celery
1 lb. mushrooms
3 large onions cut into small pieces
1 cup flour
1 lb. snow peas
Beef broth
Salt and pepper to taste

Brown bacon in dutch oven and set aside. Drain off some of the grease and save. Cut the steak into 1 inch cubes and roll in flour, then brown with onions in bacon grease adding more if necessary. Wash, peel, and cup up the potatoes, carrots, celery, and mushrooms while the steak is browning. Add to Dutch oven with enough broth to cover. SImmer until everything is tender. Add the snow peas about 5 minutes before serving. If there is any bacon left (the main purpose for the bacon is to piece on while you cook) you can add it to the stew. Enjoy!

Anderson's Favorite Turkey Cranberry Stuffing Sandwich

Fresh French bread
Leftover turkey
Stuffing
Cranberry sauce

Add each ingredient as desired and ENJOY!

Kalua Pork

My friend, Lisa Carrera, brought me this for dinner after Adam was born, and I absolutely loved it!

Kalua Pork

6 lb. pork butt (approximately)
1 Tbsp. liquid smoke
2 1/2 Tbsp. Hawaiian salt

Rub pork with liquid smoke and 1 1/2 Tbsp. salt. Wrap with foil sealing completely. Place pork in a roasting pan. Bake at 350 degrees for 5 hours. After shredding, sprinkle with the remaining salt.

Cortney's Famous Mac 'N Cheese

Once you try this, you will never eat Kraft again!

Macaroni and Cheese

2 1/2 cups uncooked macaroni
1/4 cup butter
1/4 cup flour
2 1/4 cups milk
1 tsp. salt
dash of pepper
2 cups grated cheese

Cook and drain macaroni (have it cooking while you prepare the sauce).

Sauce:
Melt butter. Add flour to melted butter. Add milk slowly, stir every once in awhile until the sauce is thick and bubbly. Add 1 tsp. salt and a dash of pepper.

In a baking dish, arrange layers of macaroni, cheese, and sauce. Repeat and end with sauce. Sprinkle with 1/4 cup cheese over top. Bake at 400 degrees for 35 minutes.

Lemon Bundt Cake

This is a very most cake with a wonderful lemon flavor!

Lemon Bundt Cake

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
3/4 cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated beverage

Directions:
1. Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
3. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Pork Chops and Stuffing

Pork Chops and Stuffing

1 can apple pie filling
2-4 boneless pork chops
1 pkg. Stove Top Stuffing

Heat oven to 375 degrees. Brown pork chops in skillet. Prepare Stove Top Stuffing according to package instructions. Place apple pie filling on bottom of 8 x 8 inch baking dish, and set pork chops on top. Cover and bake 15-20 minutes.

Pork Chops and Apples

Pork Chops and Apples

2 medium uncooked apples, sliced
2 tablespoons packed brown sugar
1/4 tsp. ground cinnamon
2 pork rib chops

Heat oven to 350 degrees. Place apples in 1 1/2 quart casserole dish. Sprinkle with brown sugar and cinnamon.

Remove fat from pork. Cook pork in hot skillet 5 minutes, turning once, until light brown. Place pork in single layers on apples. Cover and bake about 45 minutes.

Cranberry Orange Sauce

Dad makes this cranberry sauce the best!!

1 bag fresh cranberries
1 cup orange juice
3/4 cup sugar

Bring to a boil. Simmer 10 minutes. Let cool; refrigerate.

Spicy Cherry Sauce

Spicy Cherry Sauce

3/4 cup sugar
dash of salt
3 Tbsp. cornstarch
3/4 cup orange juice (sweet)
1 Tbsp. lemon juice
2 cups canned tart cherries, pitted (red)
2 sticks cinnamon, 1 inch
1 tsp. whole cloves
1/2 tsp. red food coloring

Combine sugar, salt and cornstarch. Stir in lemon and orange juice. Add undrained cherries, spices, and food coloring. Cook, stirring constantly over medium heat until mixture thickens and boils. Boil 2 minutes, stirring.

Before serving, remove cinnamon and cloves. Serve warm over ham. Makes 3 cups.

Chicken Marinade

Chicken Marinade

1 pint 7up (2 cups)
3/4 cup soy sauce
1/2 cup cooking oil

Marinate for 2-3 hours.

Half recipe:

1 cup 7up
1/3 cup soy sauce
1/4 cup oil

Orange Julius

1 small can orange juice
1 cup milk
1 cup water
1/3 cup sugar
1 tsp. vanilla

Blend.
Add 12 ice cubes and blend again.

Grandma Adams' Waldorf Salad

red apples
raisins
Miracle Whip
whipped cream
celery
chopped walnuts
milk

Chop apples and celery. Add raisins and walnuts. In a separate bowl mix Miracle Whip with a little milk and whipped cream. Add to the salad. Stir together. Sprinkle pomegranate on top if desired.

Christmas Jello

It just isn't Christmas without Christmas jello!

Christmas Jello

2 3 oz. packages of cherry jello
2 cups boiling water
1/2 cup red hot candy
1 cup cut up apple (with peel still on)
1 cup chopped celery
1/2 cup chopped nuts

Add 1/2 cup red hot candy to the jello with the boiling water. After candy dissolves, add 2 cups cold water. (If candy does not dissolve completely, remove the excess pieces before refrigerating). When jello is slightly set, add 1 cup apple, 1 cup celery, and 1 cup chopped nuts. Put in a 9 x 12 in. pan and refrigerate.

Pasta Salad

Pasta Salad

1 lb. large shell pasta
1 Bermuda onion, thinly sliced in rings
1 large yellow bell pepper, thinly sliced
4 carrots, thinly sliced
1 head cauliflower, separated into small florets
2 small zucchini, thinly sliced
2 cups broccoli florets
1/2 lb. fresh mushrooms, cut in half
2 tomatoes, diced
1 6 oz. can pitted black olives, drained
1 .07 oz Good Seasons Italian Dressing mix
1 16 oz. Bernstein's Cheese and Garlic Italian Dressing

Cook pasta according to directions. Immerse in cold water. Drain and set aside.

Wash and cut vegetables.

Place vegetables in a large container suitable for marinating. Add pasta.

Sprinkle with dry Italian dressing. Pour bottled dressing over ingredients. Toss and refrigerate for 10 to 24 hours.

Corn Chowder

Corn Chowder

1 lb. bacon, fried and drained
5 cups chicken broth (3 cans Campbell's Healthy Request)
6-8 potatoes
1 onion, chopped
4 stalks of celery, sliced
2 cans cream style corn
2 cans Niblets corn (drained)
1 Tbsp. Worcestershire sauce
2 cups milk or cream

Use broth to cook potatoes and celery until tender.
Trim all fat from bacon an dry.
While potatoes and celery are cooking, saute onion in small amount of chicken broth.
Add corn, bacon, and Worcestershire sauce.
Simmer for 10 minutes.
Slowly add milk or cream (do not boil).
Simmer 15 minutes. Season with white pepper to taste.

Easy Beef Enchiladas

Beef Enchiladas

1 lb. ground beef
1 medium onion
2 (10 oz.) cans Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups shredded cheese)
1 (12 ct.) pkg. flour tortillas for soft tacos

1. Preheat oven to 375 degrees. Brown ground beef with chopped onion over a medium-high heat until thoroughly cooked; drain. Stir in 3/4 cup enchilada sauce and 1 cup cheese.

2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 9 x 13" baking dish.

3. Pour remaining enchilada sauce over the top; sprinkle with remaining 1/2 cup cheese. Bake at 375 degrees for 15 to 20 minutes.

Healthy Bean Burritos

This is a healthy, quick and easy way to make tasty burritos.

Healthy Bean Burritos

1 can chili-style stewed tomatoes
1 can black beans
1 can Mexican style corn

Mix the drained tomatoes, beans, and corn in a saucepan. Heat until hot. roll into warmed tortillas. Top with cheese if desired. Enjoy!

Grandma Adam's Shrimp Creole

Shrimp Creole

1/2 cup chopped onion
1/2 cup chopped celery
3 Tbsp oil (I use a little less)
1 1-lb. can tomatoes
1 8-oz. can tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1/2 tsp. red pepper (I use less)
Dash of garlic salt
12 oz. cleaned cooked shrimp
1/2 cup green pepper, cut up

Cook onion and celery in hot oil until tender, but not brown. Add tomatoes, and next ingredients. Simmer uncovered 45 minutes. Add shrimp and green pepper. Cover and cook about 5 minutes. Serve with rice.

Pork Chops and Potatoes

One of my favorite childhood meals!!

Pork Chops and Potatoes

Brown pork chops in a Dutch oven pot.
Add one can of cream of mushroom soup.
Mix to make gravy-like. Add 3/4 can milk.
Peel and slice 4-5 potatoes. Place the pork chops on top.
Bake at 350 degrees for 2 1/2 hours with the lid on. (After the first 45 minutes turn down to 325 degrees). Take the lid off for the last 1/2 hour.

Any questions, call Mom.

Sausage Cheese Balls

Sausage Cheese Balls

2 lbs. Jimmy Dean Regular Sausage
1 1/2 cup all purpose baking/biscuit mix
4 cups shredded Sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 tsp. garlic powder

Preheat oven to 375 degrees. Mix all ingredients. Form into 1" balls. Bake for 15 minutes on an ungreased cookie sheet until golden brown. Makes 6 dozen. Sausage cheese balls can be frozen uncooked.

Parmesan Chicken

2-4 chicken breasts
1 stick of butter
1 cup herb bread crumbs
1/2 cup Parmesan cheese

Dip chicken breasts in melted butter, then in bread crumbs and Parmesan cheese mixed together. Cover with foil and bake at 350 degrees for 1 1/2 hours. Uncover the last 15 to 20 minutes.

Note: Mom recommends using the Pepperidge Farms herb flavored stuffing and making it into bread crumbs. You can put them in the blender, or roll them with a rolling pin while in a bag. The crumbs should be coarse and not too fine.

Pork Barbeque

Pork Barbeque

Roast a 2 1/2 - 3 lb. loin pork roast at 350 degrees for 35 minutes per pound. Slice meat when cool.

Sauce:
1 cup water
1 cup ketchup
1/2 cup chopped celery
2 Tbsp. brown sugar
1 tsp. Worcestershire sauce
1 diced onion
1/2 cup chopped green pepper
2 tsp. mustard

Simmer 15 minutes or until soft. Add meat. Serve over rice.
(Actually tastes better if made before and reheated).

Caramel Popcorn

Caramel Popcorn

1 cube butter
1 cup light corn syrup
2 1/4 cups brown sugar

Bring these three ingredients to a boil.

Add 1 can sweetened condensed milk and 1 Tbsp. vanilla.

Cook to a soft ball (approximately 5-6 minutes on high heat).

Pour over popcorn.

Halloween Treats

Mummy Dogs

1 pkg. (8 breadsticks or 11 oz.) breadstick dough.
1 pkg. (16 oz.) hot dogs
Mustard and poppy seeds

Preheat oven to 375 degrees. Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving openings for the eyes. Place on an ungreased baking sheet.

Bake 12-15 minutes or until light golden brown.

Place dots of mustard and poppy seeds for the eyes.

Ghost cake

Bake a chocolate cake according to directions in a 9 X 12" pan. When it cools, take cake out of pan and place on a cookie sheet lined with aluminum foil. Cut cake to be in the shape of a ghost. Frost with white frosting.

Take two clean eggshell halves and place on cake for the eyes. Put a small Reese's Peanut Butter Cup for the mouth. Place 1 sugar cube in each egg shell with a few drops of lemon or almond extract. Let sit for a few seconds (but not too long or the extract with evaporate). Turn off the lights. Light the eyes and watch them flame.

Dirt Dessert

I understand this is one of Josh's favorite desserts. So Cort may have another recipe or changes to add. :)

Dirt Dessert

1 large package of Oreo cookies
12-oz container of Cool Whip
8 oz. cream cheese, softened
1 cup powdered sugar
1 stick margarine, softened
2 cups milk
3-oz. box of French vanilla pudding
1 tsp. vanilla

Crush Oreos and place half in the bottom of the tray (or an 11 x 17 in. pan). Save the rest of the crushed cookies for the top. Use a mixer to blend Cool Whip, cream cheese, powdered sugar, and margarine. In a bowl, combine pudding, milk and vanilla. Beat this mixture until it's the consistency of pudding. Combine both mixtures and pour over the layer of crushed Oreos. Sprinkle the remaining Oreos on top. Refrigerate.

This can be served in a plastic flower tray or small buckets with shovels. Cort served it at Josh's party in small dump trucks. How fun!!

Fruit Appetizer

Fruit Appetizer

1 pkg. Pillsbury crescent rolls

Lay out on a cookie sheet and pinch the seams together. Bake according to directions on can. Cool.

8 oz. cream cheese
3 Tbsp. sugar

Mix cream cheese and sugar together and spread over crust. Cover with assorted fruits (strawberries, kiwi, mandarin oranges, pineapple tidbits, raspberries, red/green grapes).

Lay fruit between layers of paper towels to make sure it is completely dry before placing on cream cheese.

Melt 1/4 cup apple jelly and spread over fruit with pastry brush. Cut in small squares to serve.

Hot Crab Dip

I'm looking for a special occasion so I can make this yummy dip!

Hot Crab Dip

8 oz. cream cheese
2 Tbsp. milk
1 can flaked crab
1 Tbsp. chopped onion
1/2 tsp. horseradish

Cream the milk and cream cheese together until smooth. Blend in other ingredients.

1/2 cup slivered almonds to sprinkle on top.

Bake for 20 minutes at 300 degrees.
Serve with crackers.

Christian's Dutch Oven Potatoes

I remember eating these scrumptious potatoes up the canyon one year on Cortney's birthday. Yum!!

Dutch Oven Potatoes

1 lb. bacon
3 large onions, sliced
5 lbs. potatoes, sliced (peeled or unpeeled)
2 cups grated cheese (cheddar or your favorite)

Fry the bacon and remove.
Cook the potatoes and onions.
Add salt and pepper as needed.
Stir occasionally.
Add bacon when potatoes are nearly done.
Add cheese on top and allow to melt.

Serve hot in a cool canyon!

Caramel Brownies

Caramel Brownies

1 box Betty Crocker German Chocolate Cake mix
1/2 bag chocolate chips
50 caramels (1 bag)
1 small can evaporated mile (2/3 cup)
1 cube butter

Melt caramels with 1/3 cup milk.

Separately melt 1 cube of butter. Add cake mix and 1/3 cup milk. (Butter, cake mix, and milk).

Pat half of the cake mixture into a 9 x 13" greased pan.

Bake for 6 minutes at 350 degrees. Top with chocolate chips and pour caramel mixture on top. Add the rest of the cake mixture to the top (flatten out).

Bake 15-20 minutes at 350 degrees.

Refrigerate for easier cutting.

Peanut Clusters

Peanut Clusters

1 12 oz. pkg. butterscotch chips
1 12 oz. pkg. milk chocolate chips
4 Tbsp. peanut butter

Melt butter in a double boiler until creamy. Pour over 4 cups of Spanish peanuts. Chill.

Chex Mix

Chex Mix

1 1/2 cups corn syrup
1 1/2 cups sugar
2 sticks butter
1 large box of corn Chex (16 oz.)
Nuts - salted Planter's peanuts
Raisins
Sunflower seeds
1 tsp. vanilla

Melt corn Chex, sugar, and butter. Boil for 2 min. Add the remaining ingredients and stir together.

Carrot Cake with Cream Cheese frosting

Carrot Cake

4 eggs
1 3/4 cups sugar
1 cup canola oil
3 cups grated carrot
1/2 cup crushed pineapple, drained
1/2 cup coconut
1/2 cup chopped pecans
1 tsp. vanilla
2 cups flour
3 tsp. soda
1 tsp. salt
2 tsp. cinnamon

Beat eggs; add oil, sugar, carrots, pineapple, coconut pecans, and vanilla. Mix together dry ingredients, then add to above mixture. Bake at 350 degrees for 30 to 40 minutes in a 9 x 13" pan. Can also be used as a layer cake.

Cream cheese frosting:

1/2 cup butter
1 tsp. vanilla
4 oz. cream cheese
2 cups powdered sugar

Beat together butter, cream cheese, powdered sugar, and vanilla. Frost cake, sprinkle finely chopped pecans on top if desired.

(Place cake on a solid surface to cool. Any questions?? Ask Mom!)

Blue Ribbon Snickerdoodles

Snickerdoodles

1/2 cup butter or margarine
1 1/2 cups all-purpose flour
1 cup sugar
1 egg
1/2 tsp. vanilla
1/4 tsp. baking soda
1 /4 tsp. cream of tarter
2 Tbsp. sugar
1 tsp. ground cinnamon

In a mixing bowl beat butter with an electric mixer on medium to high speech for 30 seconds. Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda, and cream of tarter. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour.

Shape dough in 1-inch balls. Combine the 2 tablespoons sugar and the cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10-11 minutes or till edges are golden. Cool cookies on a wire rack. Makes about 36.

Chocolate Oat Chip Cookies

Chocolate Oat Chip Cookies

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt (optional)
1 cup butter, softened
1/2 cup granulated sugar
1 1/4 cup packed light brown sugar
2 tsp. vanilla extract
2 eggs
2 tsp. milk
2 1/2 cups oatmeal
1 cup chocolate chips

Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, and brown sugar in a large mixing bowl. Beat in eggs, milk and vanilla. Gradually beat in flour mixture. Stir in oats and chocolate chips. Mix well. Bake at 375 degrees for 9-10 minutes.

Toll House Chocolate Chip Cookies (aka "Cortney's Cookies")

Yep! This recipe actually comes off of the bag of Toll House chocolate chips. However, I think we all affectionately refer to them as "Cortney's Cookies!"

2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla
2 eggs
2 cups (12 oz.) chocolate chips

Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in a large mixing bowl. Add eggs one at a time, beating after each addition; gradually beat in flour mixture. Stir in chocolate chips. Bake at 375 degrees for 8-10 minutes.

Sugar Cookies

If I remember right, I copied this recipe from a scrap of paper in Grandma Adams' recipe collection when I was in college. It has always been my favorite no-fail sugar cookie recipe!

Sugar Cookies

2 cups sugar
1 1/2 cups shortening
2 eggs
1 tsp. vanilla
1 cup canned (evaporated) milk
5 cups flour
2 heaping teaspoons baking powder

Cream the sugar and shortening together. Mix in eggs, vanilla, and milk. Mix the flour and baking powder separately. Mix everything together. Chill in refrigerator overnight. Bake at 375 degrees for 8-10 minutes.

King Ranch Chicken

King Ranch Chicken

6 Chicken breasts
1 large onion chopped
1 bell pepper, chopped
1 large bag of Doritos
Stock from chicken
½ pound Cheddar cheese, grated
1 10 ½ ounce can cream of chicken soup
1 10 ½ ounce can cream of mushroom soup
1 10 ounce can Ro-Tel tomatoes with green chilies, chopped

Boil chicken, debone and cut in small pieces. Reserve stock. Butter a 3 ½ quart casserole dish. Combine chicken, onion and bell pepper in mixing bowl. Layer chicken mixture alternately with Doritos that have been dipped in hot chicken stock just long enough to soften. Top with grated cheese. Separately, mix cream of chicken soup with ½ cup chicken stock and pour over casserole. Repeat with cream of mushroom soup, top with Ro-Tel tomatoes. Do not stir. Bake at 350 degrees for 35 to 45 minutes. Serve hot with tostados.

Dad's Vegetable Soup

I love this soup! And eating it just makes you feel ultra-healthy!

VEGETABLE SOUP

1 cup water
1 cube Chicken bullion
2 Med Onions, Chopped
2 cups Carrots, diced
1 cup Celery, sliced
2 cups Zucchini, diced
1 can Stewed Tomatoes (16 oz)

Wash and cut all of the vegetables.

Place chopped onions in a saucepan, add water and chicken bullion. Bring to boil, reduce heat to simmer and cover. Cook about 20 minutes. Add carrots and bring to boil. Puree the tomatoes in a blender, add to pan along with the celery and bring to a boil. Reduce heat and simmer about 5 minutes. Add the zucchini and turn the stove off. Let stand for 5 minutes and serve.

Scalloped Potatoes

Scalloped Potatoes


¾ cup chopped onion
6 tablespoons margarine or butter
6 tablespoons all-purpose flour
3¾ cups milk
9 medium potatoes, peeled and thinly sliced (3 cups)
1½ teaspoon salt
1 teaspoon white pepper


For sauce, cook onion in margarine until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Place half the sliced potatoes in a greased 3 quart casserole. Cover with half the sauce. Repeat layers.

Bake, covered, in a 350o oven for 35 minutes. Uncover, bake 30 minutes or until potatoes are tender. Let stand 5 minutes serves 12.

Crock Pot Sweet and Sour Chicken

Crock Pot Sweet and Sour Chicken

4 boneless, skinless chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
4 tablespoons soy sauce

Place chicken breasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8 to 10 hours. Serve with rice.

Dad's Dutch Oven Cobbler Cake

This is the perfect camping dessert (or breakfast, for that matter)! It is so easy and is a guaranteed crowd-pleaser!

Dutch Oven Cobbler Cake

1 package yellow or white cake mix
1 cans fruit pie filling
Sugar
Cinnamon
½ stick Butter

Pour cans of pie filling in bottom of # 10 Dutch oven. Double recipe for larger ovens. Sprinkle cake mix over top of pie filling, DO NOT STIR! Sprinkle with sugar and cinnamon. Cut pads of butter and place on surface. DO NOT STIR, it will burn. Cover and bake until bubbly and top is lightly browned, about 30-45 min. Any combination of fruit pie filling can be used.

Clam Chowder

One of my favorite Christmas Eve traditions is enjoying this wonderful clam chowder with family!

Bratten’s Clam Chowder
2 cups celery, finely diced
1 cup onion, finely diced
4 cups potato, finely diced
2 cans minced clams w/juice (6 ½ oz)
¾ cup butter
¾ cup flour
1 pt. Half and half
1 pt. Whole milk
1 ½ tsp. salt
few grains of pepper
2 Tbsp. Red Wine Vinegar

Drain juice from clams and pour over vegetables in small saucepan. Add enough water to cover and simmer over medium heat until tender. While vegetables cook, melt butter, add flour and blend; add milk and half and half and cook until smooth and thick. You must stir constantly with a wire whip.

Add undrained vegetables, clams and vinegar and heat through. Season to taste.

Do not let stand half warm on the stove. Serve hot and refrigerate the rest immediately.

Grandma Adams Christmas Chocolate Log

Christmas is just not complete without a piece or two of Grandma Adams' chocolate log. I remember the year Grandma sent me one on my mission - it was a sweet taste of home!

Grandma Adams’ Christmas Chocolate Log

2 ½ cups miniature marshmallows
4 squares of chocolate (bitter and sweet)
1 beaten egg
2 Tbsp. butter
1 cup powdered sugar
1 tsp. vanilla
1 cup chopped nuts
coconut

Melt chocolate in a double boiler. Add butter and sugar. Remove from heat and add vanilla, egg, nuts and marshmallows. Sprinkle coconut on wax paper. Roll mixture into logs. Refrigerate.

Brownies

This is another recipe from Cort. I love this recipe, because you almost always have the ingredients on hand. The brownies are quick, easy and always delicious!

Brownies
(from La Pinata cookbook)
1 c. sugar
2 eggs
1/2 c. butter
1 6 oz. pkg. chocolate chips
3/4 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. vanilla

In mixer, cream sugar and eggs. Melt butter and chocolate chips together (can use microwave or stovetop) and add to sugar mixture. In separate bowl, mix all dry ingredients and add to mixture; blend well. Add vanilla. Pour into 9x9 inch greased pan. Bake at 350 degress for 30-35 min. Cool before cutting.

Chicken and Rice

Chicken and Rice

1 cup rice (long grain white, not instant)
2 chicken bullion cubes
1 cup water
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
2-4 chicken breasts

Dissolve bullion cubes in water. Add soup and mix. Add rice and put in a 9 x 13 inch glass pan. Place pieces of chicken on top. Cover and bake 2 hours at 325 degrees. Uncover and bake 1/2 hour more.

Simple Chicken Bake

Simple Chicken Bake

1 pkg. Stove Top Savory Herb Stuffing Mix
4 boneless, skinless chicken breast halves
1 can condensed cream of mushroom soup
1/3 cup sour cream or milk

Stir stuffing crumbs, contents of vegetable seasoning packet, 1 1/2 cups hot water and 1/4 cup butter (cut up) just until moistened; set aside.

Place chicken in a 9 x 13 inch baking dish. Mix soup and sour cream or milk; pour over chicken. Top with stuffing.

Bake at 375 degrees for 35 minutes or until chicken is cooked through.

Makes 4 servings.