Meat Loaf

Originally on the container of Quaker Oats

2 lbs. hamburger

1 c. tomatoe juice

1 1/2 t. salt

1 beaten egg

1 c. quick cooking oats

1/4 t. pepper

1/4 c. dehydrated onions

Beat egg, add all ingredients.  Put in loaf pan.
Bake 350* for 1 1/2 hours.  Drain off grease before serving.

If desired, rub catsup over surface before baking.

Rustic Italian Bread

Found on a package of Pillsbury Bread Flour
1 c. water, heated to 120 to 130* F
2 T. olive oil
3 c. bread flour
2 t. sugar
1/2 t. salt
1 pkg. active dry yeast
cornmeal
1 egg white, beaten
Mix together, turn dough on lightly floured surface, knead 10 minutes.
Place in greased bowl, cover and let raise 30 to 40 minutes.
Sprinkle baking sheet with cornmeal, let dough rest covered
on counter for 15 minutes. Shape into baquette-shaped loaf.
Cover, let rise 35 to 40 minutes or until doubled in size.
Heat oven to 375* and bake 25 to 35 minutes or until sounds hollow when tapped.

Chocolate Chip Cookies

On the Backforseconds website follow the instructions for
"How to Make Soft, Chewy Chocolate Chip Cookies" but
following the baking instructions on "CenterCutCook".

Meatball Casserole

2 lbs. hamburger
1/2 c. rice, raw
1 t. salt
1/4 t. pepper
onion, chopped fine
Mix together and roll into balls, brown in oven at 375*
3 cans cream of mushroom soup, mixed with 1 1/2 cans water
Slice potatoes, put in bottom of casserole dish, season with salt, pepper and Deverles,
add a layer of sliced onions and some of the soup, put the cooked meatballs on top and add with the rest of the mushroom soup.  Cover.
Cook at 350* for 2 hours or layer in crockpot and cook 6 hours on low.

Baked Beans

My mom got this from my dad's cousin, Laree

2 lg. cans Van Camps pork and beans (4 16 oz. cans)
2 T. worcestershire sauce
2 T. dark molasses
3/4 c. catsup
1/2 lb. bacon, cut up and cooked til crisp
1 lg. onion, chopped fine
1 t. dry mustard
1/3 c. brown sugar
Bake 3 hours at 300* covered or in crockpot on low for four hours.

Vegetable Dip

1 c. sour cream
1 c. mayonnaise, do not use fat free
1 t. dill weed
1 T. dehydrated minced onion
1 T. Bon Apetite or Beau Monde seasoning
Mix well and chill at least two hours before serving.

Crescent Rolls

From jamiecooksitup.blogspot.com

2 c. scalded milk
1 1/2 c. warm water
2 T. yeast + a dash of sugar
1 T. salt
1/2 c. sugar
1 stick butter, softened
3 eggs
10 - 12 c. all purpose flour
1 stick butter, melted (for shaping the dough)

See full instructions at Jamie's website.
Made these for Thanksgiving 2014, best we've ever had.

Bratten's Copykat Clam Chowder

Found in Five-Star Recipes from Well-known Latter Day Saints

4 - 6 1/2 oz. cans minced clams
1 c. onion, finely diced
1 c. celery, finely diced
1 c. carrot, finely diced or shredded
1 1/2 c. uncooked russet potatoes, finely cubed
3/4 c. butter
3/4 c. flour
1 qt. half and half cream
1 1/2 t. salt
1 T. red wine vinegar
white pepper to taste
Deverle's seasoning to taste
Drain juice from clams and pour over vegetables, adding water (if necessary) just to cover.
Simmer over medium heat until vegetables are barely tender.  In a heavy pan melt butter,
add flour, making a roux; blend until smooth.  Stir constantly while slowing adding half and half.
Cook and stir with wire whisk until thick and smooth, add vegetables, juice and clams.  Heat through, add salt, red wine vinegar and pepper.  Delicious with oyster crackers.

Chex Patio Mix

This was on the box of Chex cereals in the 1970's.

6 T. Butter
2 1/2 t. Soy Sauce
1 t. Seasoned Salt
1/4 t. Onion Powder
2 c. Corn Chex
2 c. Rice Chex
2 c. Wheat Chex
1 c. Pretzel Sticks
1 c. Mixed Nuts
Melt butter in microwave, add soy sauce, seasoned salt and onion powder.
Put cereals, pretzels and nuts in large roasting pan, cover with butter and seasonings, mix well.
Heat oven to 250*, cook for 1 hour stirring every 15 minutes.
Drain and cool on paper towels.

Ranch Cheeseball

Bacon Ranch Cheese Ball
I found this on a blog, but I'm not sure which one.

Print

Prep time

10 mins

Total time

10 mins

Ingredients

• 2 8oz blocks of cream cheese
• ½ shredded cheddar cheese
• 3 TBS ranch seasoning (or 1 ranch seasoning packet)
• ½ tsp garlic salt
• ½ tsp garlic powder
• ¼ cup bacon bits
• ½ cup sliced almonds

Instructions

1. Beat your cream cheese mixer in a large bowl till smooth.
2. Add in your cheddar cheese, ranch seasoning, garlic salt, garlic powder and bacon bits and mix till combined.
3. Scoop your cheese mixture onto some plastic wrap and wrap it completely with the plastic wrap forming into a ball.
4. Pour your sliced almonds onto a flat plate. Unwrap your cheeseball and roll it around in the almond pieces until coated. (You may have to stick a few on with your hands to cover fully)
5. Wrap in another piece of plastic wrap and place in fridge until ready to serve.

Coleslaw

Grandma's Coleslaw 
This is from my grandmother, Dorothy

3 c. shredded cabbage
1/4 c. chopped celery
chopped green onions
1/4 c. chopped fine green pepper
Dressing:  1/3 c. white vinegar
                3 T. salad oil (use less)
                3 T. sugar
                1 t. salt
                1/8 t. black pepper, scant
                1/4 t. ground mustard
Red pepper or finely grated carrot can be added
for color.
Red Wine vinegar can be used as part of the vinegar if you choose.

Cheese Ball

Cheese Ball
This is from my good friend, Aileen Smith

1/2 c. butter
1 8 oz. cream cheese
chopped green onion
chopped black olives
cheddar cheese powder
Mix butter and cream cheese.  Add green onions and black olives.
Mix in cheese powder to taste, start adding by tablespoons until you
get the color and taste you want.
Chill slightly and shape if desired.
It is really good rolled in finely chopped pecans.

Frosted Butter Cutouts

Sugar Cookies
This recipe is from Taste of Home Holiday & Celebrations 2002
I add cream cheese & almond extract to the frosting

1 c. butter, softened
2 c. sugar
2 eggs, room temperature
1 c. buttermilk
1 t. vanilla
1 t. almond extract
5 c. flour
1/4 t. salt
2 t. baking powder
1 t. baking soda

Cream butter and sugar, add eggs one at a time, beating well after each one.
Beat in buttermilk and flavorings.  Mix flour, salt, baking powder and soda and add gradually to dough, mix well.  Chill overnight.
Roll out about 3/8" thick. Bake at 350* for 6 to 7 minutes.

Frosting:
1/4 c. butter, softened
4 oz. cream cheese
1 t. vanilla
1/2 t. almond extract
2 c. powdered sugar
2 to 3 T. cream
food coloring if desired

Chocolate Balls
From Cooking Treasures, Hyrum Fifth Ward Cookbook

24 oz. Symphony Bars, chopped
12 oz. Cool Whip, thawed
vanilla wafer crumbs

Melt chocolate in microwave stirring every thirty seconds until melted.  Cool.
Stir in Cool Whip and chill.  Shape into balls and roll in vanilla wafer crumbs.
Excellent to keep in the freezer.

Festive JELL-O Popcorn Balls
This recipe is posted on A Family Feast but my grandmother Dorothy gave this to me about 15 years ago.

Serves: 16 balls

Prep time: 15 mins

Cook time: 2 mins

Total time: 17 mins

Print

Ingredients

• ¼ cup butter or margarine
• 1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
• 1 pkg. (3 oz.) JELL-O Gelatin, any flavor
• 3 qt. (12 cups) popped popcorn

Instructions

1. MICROWAVE butter and marshmallows in large microwaveable bowl on HIGH 1 ½ to 2 minutes or until marshmallows are puffed. Add dry gelatin mix; stir until blended.
2. ADD to popcorn in large bowl; toss to coat.
3. SHAPE into 16 balls with greased or moistened hands. Cool completely.

Homemade Taco Seasoning

I have tried quite a few versions of homemade taco seasoning trying to find a good one. The packaged stuff always gives my family tummy aches. I found a good one on allrecipes.com (here) and changed it a little to fit our tastes. I had to tame the heat down because my kids are little and don't like things too spicy. I also added cornstarch and beef bouillon like some of the comments suggested.

Homemade Taco Seasoning
This recipe makes enough for 1 lb of hamburger. Double, triple, etc for each pound of meat you are using.


3/4 tablespoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/8-1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/4-1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon beef bouillon

2 teaspoons cornstarch

 

 

Brown 1 lb of hamburger. Drain the fat off. Mix all seasonings together and stir into beef along with 1/3-1/2 cup of water.

Slow Cooker Cheesy Chicken and Broccoli

I found this recipe somewhere on the internet a couple of years ago. I can't remember where so I can't give them credit. It is so simple but so good.


*2 cans of Broccoli Cheese soup
*1 soup can of milk
* 1 lb of chicken breasts- I usually use 3. If they are large, you could get away with only using 2.
* Broccoli florets- the original recipe called for a bag of frozen broccoli but I never buy that. I usually have fresh broccoli on hand, so I just cup up how much I want to use. I probably use around 2 cups.

What I do is put the chicken in the bottom of the slow cooker. I put the broccoli on top of the chicken. I then mix the soup and milk and pour over top. How long you cook it depends on if the chicken breasts were frozen or thawed. Also on how fast your slow cooker cooks. Mine runs hot and cooks things fairly fast. I let it cook for probably 4 hours. I usually start it on high for an hour or two then turn it down to low for a couple of hours. When the chicken is cooked, you can either take it out and cube it or I just put a fork in the bowl and stir it around and it shreds the chicken and mixes everything together. When you are ready to eat- serve it over rice or any kind of grain or noodle you want. I usually serve it over white rice because that is what my family likes.