Pizza Sauce

Pizza Sauce:

　

1 8 oz cans tomato sauce

2 Tbsp. vegetable oil (olive oil works well)

2 teasp Italian seasoning

1/4 teasp garlic powder (OR 2 cloves fresh)

1/4 teasp black pepper (fresh ground)

3 Tbsp. parmesan cheese

1 teasp sugar

Apple Pie Bread

Ingredients:

3 Cups Flour
1 tsp. Soda
1 tsp. Salt
1 tsp. Cinnamon
1 Cup Vegetable Oil
2 Cups Sugar
3 Eggs
1 tsp. Vanilla
1 Can (21 oz) Apple,

2 Loaf Pans, 8" x 3" x 2"

Directions:

Sift together Flour, Soda, Salt, & Cinnamon
Cream together Vegetable Oil, Sugar, Eggs, & Vanilla ingredients
Gradually add-in sifted ingredients

Stir in Pie Filling
Pour batter into greased & floured Loaf Pans

**I sprinkled loaves with a struessel topping.
2 T. butter
2 T. flour
2 T. sugar
1 t. cinnamon
Bake 350 degrees for 50 to 60 Minutes

Green Bean Dairy Supreme

1/4 c. butter
2 T. flour
1 t. salt
1/4 t. pepper
1/2 c. milk
1/2 c. sour cream
1 T. chopped onion
2 cans French style green beans or frozen, cooked according to directions***
2 c. cheddar cheese
1/2 c. corn flake crumbs
2 T. butter

Melt 1/4 c. butter in pan. Add flour, salt and pepper. Add milk. Bring to a boil and cook gently for one minute. Remove from heat. Add in sour cream and onion. Mix well. Gently fold in beans. Place in a shallow casserole. Sprinkle with grated cheese. Mix the 2 T. butter with the corn flake crumbs. Sprinkle over top of the bean mixture. Bake at 30 minutes @ 350*.

Majel's Carrots

2 c. sliced carrots
1/2 t. nutmeg
1/2 t. salt
1 T. sugar
3 T. butter
1/4 c. water


Cook until tender.

HASH BROWN POTATO CASSEROLE

1 (2 lb.) bag frozen hash brown potatoes
2 (8 oz.) cartons sour cream
minced onions
1 (10 3/4 oz.) can cream of chicken soup
2 c. shredded cheese, cheddar, sharp or other
2 c. corn flake crumbs
1/4 c. butter, melted

Thaw potatoes, combine soup, sour cream, onion and cheese; mix in potatoes. Spray 3 quart casserole with Pam, put in mixture. Mix melted butter and crumbs and sprinkle on top. Have oven preheated to 350 degrees and bake 1 hour.

**** Toppings for casserole can be cubed rye bread, dry bread crumbs, or crushed cereal..My cousins use rice krispies.

Corn Souffle

1 box Jiffy corn muffin mix
1 can cream corn
1 can regular corn, drained
2 eggs
1/2 c. sour cream
1 stick butter

Melt butter, add slightly beaten eggs and sour cream. Add corn; stir. Add mix; stir again. Bake in 350 degree oven uncovered for 45 -60 minutes.

Snickerdoodle Blondies

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon


Directions

1Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.

2In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

3Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands -- I just spray a spatula with cooking spray). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

4Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Caramel Corn

2 c. brown ugar
1 c. buter
1/2 c. corn syrup
1 t. salt
1 t. baking soda
4 qts popped popcorn


Pop popcorn. Melt buter and sugar. Add corn syrup and salt. Bring to a boil. Boil two minutes. Add baing soda. Pour over popcorn. Stir. Bake at 250 for one hour stirring every 15 minutes.

Potato Gratins

I saw this recipe on the Next Food Network Star. I decided to make & bake it in one pan and add a few of my own touches.


Ingredients:

Vegetable spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
minced onion
Salt and freshly ground black pepper
3/4 cup heavy cream



Directions

Preheat oven to 375 degrees F.
Spray cooking pan ith vegetable spray. Layer potato slices, cheese, and onions. I had two layersof potato slices. Season with salt and pepper and top gratin with heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time.

Roasted Green Beans

1 lb. fresh grean beans
3 cloves garlic minced
1 t. salt and pepper
2 T. olive oil

Wash green beans and take off the ends. Place in an 11x 17 pan. Toss the beans in oil, minced garlic, and salt/pepper. Bake at 375 for 30-40 minutes or until tender. Stir halfway through baking process. Very good when sprinkled with parmesan cheese before plating.

Round Steak Fingers

Inredients

1 lb. round steak, sliced into strips
flour
1 egg
2 T. milk
1-2 cups seasoned bread crumbs
2 T. oil

Directions

Lightly flour round steak strips. Dip in egg/milk mixture. Coat with seasoned bread crumbs. Cook slowly in an oiled skillet until browned evenly on both sides.

Chocolate chip cheeseball

Ingredients
8 ounces cream cheese
1/2 cup butter
1/4 teaspoon vanilla
2 tablespoons brown sugar
3/4 cup confectioners' sugar
3/4 cup mini chocolate chip


Beat softened cream cheese, butter, and vanilla until creamy.
Slowly add sugars until blended.
Stir in chocolate chips.
Place mixture onto a piece of plastic wrap and form into a ball.
Refrigerate for 1 hour.

Serve with chocolate graham crackers

Swiss Veggie Medley

INGREDIENTS
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste







DIRECTIONs:
Preheat oven to 350 degrees F . Set aside 1/4 cup of cheese, and 1/4 cup of onions.
In a medium-size mixing bowl, combine thawed vegetables, soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish. Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

Poor Man's Filet

2 lb. ground church
2 eggs
4 slices bread, crumbled
2 t. salt
1 T. minced onion
2 t. celery flakes
1/2 chili powder
1 bottle BBQ sauce
12 slices uncooked bacon

Combine ground chuck, bread, eggs, milk, salt, onion, celery flakes, chili powder, and 2 T BBQ sauce. Form into 12 thick patties. Wrap a bacon slice around the sides of each patty and secure with a toothpick. Bake on a rack at 350 for 50-60 minutes. Baste frequently with remaining BBQ sauce the last 30 minutes.

Fettucine Alfredo

1 pound fettuccine
1 stick butter
1 cup heavy cream
2 cups grated Parmesan cheese
dash of salt
freshly ground black pepper to taste
garlic cloves if desired


Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary.

Creamed corn

1 pkg frozen corn
4 oz cream cheese
2 T. butter
salt and pepper

Cook corn according to package. Melt cream cheese, milk, and butter until smooth. Add salt and pepper to your taste.

CHICKEN BREASTS PARMESAN

1 (8 oz.) can tomato sauce
1 tsp. Italian seasoning
1/4 tsp. garlic salt
1/3 c. corn flake crumbs
1/4 c. grated Parmesan cheese
1 tsp. dried parsley flakes
2 lg. boneless chicken breasts (1 1/2 to 2 lbs.), split and skin removed
1 egg beaten
1/2 c. shredded Mozzarella cheese (about 2 oz. grated Parmesan cheese)

Mix tomato sauce, Italian seasoning and garlic salt in 2-cup measure. Cover with wax paper. Microwave at high 2 minutes. Stir. Reduce power to medium; microwave 5 minutes, stirring once. Set sauce aside.
Mix corn flake crumbs, 1/4 cup Parmesan cheese and the parsley flakes. Dip chicken breasts in beaten egg, then in crumb mixture. Place in rectangular baking dish, 12x8 inches, or 10-inch square casserole.

Bake 350 for 45 min. Add tomato sauce and cheese. Bake another 15 minutes or until hot.

Garlic Butter

1 stick butter
3 cloves garlic, minced
1 t. basil, oregano, parsley
salt and pepper to taste

Mix all together. Roll into a log. This can be frozen. It is great for bread, sweet corn, steaks, and just about anything.

Butterfinger Dessert

1 angel food cake
2 cups confectioners' sugar
1/2 cup butter
2 teaspoons vanilla extract
1 quart whipped cream

Break up angel food cake into pieces. With a mixer, mix confectioners' sugar, butter and vanilla extract. Fold in whipped cream. Put into a pan half of angel food cake and half of cream mixture over cake. Crush 5 or 6 Butterfinger candy bars. Sprinkle over cream mixture. Put rest of cake on. Add remaining cream mixture. Sprinkle remaining candy bar on top.

Malted Milk Brownies

Ingredients
1 (20 ounce) package fudge brownie mix
1 1/3 cups malted milk balls, chopped and divided
1 cup semi-sweet chocolate chips
2 tablespoons butter
2 tablespoons milk
1/4 teaspoon vanilla

Directions:

Prepare brownie batter according to package direction. Stir in 1 cup malted milk balls. Spread into a greased 13 x 9 x 2 inch baking pan.
2Bake at 350 degrees for 30 minutes. Cool completely on a wire rack.
3In a small saucepan, melt chocolate chips and butter over low heat. Remove from heat. Stir in milk and vanilla. Spread over brownies. Sprinkle with the remaining malted milk balls. Refrigerate for 10-15 minutes or until set.

Butterscotch Toffee Cake

Ingredients:
1 (18.25oz) Betty Crocker yellow cake mix
1-1/4 cups water
1/3 cup oil
3 eggs
1 box (3.4oz) jell-O Butterscotch instant pudding
1/2 cup Nestle Butterscotch morsels

Heat oven 325 degrees Grease and flour 13x9 inch baking panIn a large mixing bowl beat together cake mix, water, oil, eggs and pudding about 2 minutes. Pour into prepared pan and then sprinkle with butterscotch chips. Bake about 40 to 45 minutes until center tests done. Cool completely.


Topping
1 (3.4oz) box jell-O butterscotch instant pudding
2 cups milk
1 (8oz) Cool Whip, thawed
1 cup Heath toffee chips

Whisk together butterscotch pudding and milk about 2 minutes. Allow to thicken about 5 minutes and then fold together with the cool whip. Spread over cooled cake and then sprinkle with chocolate toffee chips, Refrigerate.