Broccoli Casserole

Ingredients:

2 bags frozen broccoli, thawed

1 can cream of mushroom soup

1 c mayonaise

2 eggs

1/2 medium onion, chopped

2 c sharp cheddar, shredded

salt and pepper to taste

1 sleeve Ritz crackers, crushed

3 T butter, melted

Directions:

Preheat oven to 350

Spray casserole dish with Pam

In large bowl mix soup, mayo, eggs, salt and pepper; add onion, cheese and broccoli; toss until well coated. Pour mixture into casserole dish, sprinkle crackers over top, drizzle butter over top.

Bake uncovered 30-40 minutes.

Hot Chocolate Mix

Ingredients:
6 1/2 cups powdered milk
1 (5 ounce) package non-instant chocolate pudding mix
1 cup powdered chocolate drink mix
1/2 cup powdered non-dairy creamer
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder

Directions:
In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.

Savory Chicken Breasts

This was an internet find that I tweaked for our family. It is a favorite for taste as well as ease.

Ingredients:
6 skinless, boneless chicken breast halves
ground black pepper to taste
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish that's been sprayed with Pam. Season chicken with ground black pepper to taste. Top each breast with a slice of cheese.
Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter. Bake covered in the preheated oven for 30 minutes (If chicken is frozen, because you forgot to take it out until 3pm, do not preheat oven and bake for 1 hour). Uncover and bake for another 20 minutes or until golden brown.

Grandma Lyons' Thanksgiving Stuffing

This recipe is an unbreakable tradition.

Ingredients: (For a family of 5)
2 loaves of white bread
1 T sage
salt and pepper to taste
1 stick butter
3/4 C celery, chopped
1/2 C onion, chopped
6 eggs
1/2 C milk

Directions:
The night before; tear bread into pieces into an aluminum roasting pan, cover with a tea towel and leave out over night.
When you're ready to prepare stuffing saute celery and onion in the butter until just soft. Sprinkle bread with sage, salt and pepper. Pour celery and onions over bread and let cool a little. beat eggs and milk together and pour over all. Mix well with hands until all pieces of bread are moistened and start sticking together. Stuff turkey and roast according to turkey directions.

Noah's Cheeseburger Mac

This is Noah's special recipe; he saw Rachel Ray make something similar and wanted to try it for himself, kid style!

Ingredients:
2 lbs. ground sirloin
2 T grill seasoning
1/2 C ketchup
1/4 C yellow mustard
4 boxes macaroni and cheese
1 C butter
1 C milk

Directions:
Preheat oven to 400
In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard. Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, and bake until cooked through, about 15 minutes.
While meatballs are baking prepare 4 boxes of macaroni and cheese according to package directions.
Add cooked meatballs to mac & cheese, mix gently and serve.

Rootbeer/Orange Floats

Serve in small beach pails for a summer picnic.

Veggies & Dip

Put dip in the bottom of a tumbler and place cut veggies standing up in dip.

Hot Chocolate Pudding Mugs

Best Spinach Dip Ever

Monica Williams told me so.
Grace Fellowship Church, York, PA

Ingredients:
1 C mayonnaise
1 pint sour cream
1 pkg. dry vegetable soup mix
1 can water chestnuts, drained and chopped
1/2 pkg. frozen chopped spinach, thawed and drained
1 loaf round artisan bread
1 loaf artisan bead, cubed

Directions:
In a medium bowl mix all ingredients until well combined. Chill at least 6 hours.
Remove top and interior of round loaf, fill with dip. Serve with cubed loaf for dipping.

Bacon Bites

* A Katie's Krunchies Recipe For Dogs


Ingredients:
3 C whole wheat flour
1/2 C milk
1 egg
1/4 C bacon grease
1 t garlic powder
4 slices bacon crumbled
1/2 C cold water

Directions:
Preheat oven to 325 degrees.
Mix all ingredients together thoroughly. Turn out on to a lightly floured surface, roll to 1/4 inch thick. Bake 30 minutes or until lightly browned. Store in an air tight container in the refrigerator.

Cheese and Garlic Bites

* A Katie's Krunchies Recipe For Dogs

Ingredients:
1 C whole wheat flour
1 C shredded cheddar cheese
1 T garlic powder
1 T butter, softened
1/2 C milk

Directions:
Preheat oven to 350 degrees.
Mix flour and cheese together in a mixing bowl. Add garlic powder and butter. While mixing slowly add milk until it forms a stiff dough. Turn out onto a lightly floured surface, knead lightly. Roll out to 1/4 inch thick, cut into 1-2 inch squares with a pizza cutter. Place on parchment covered baking sheets. Bake 15 minutes, let cool in oven with the door slightly open until cool and firm. Store in an air tight container in the refrigerator.

Peanut Butter Bites

* A Katie's Krunchies Recipe For Dogs

Ingredients:
1 1/2 C whole wheat flour
1/2 C all purpose flour
1 T baking powder
1/2 t salt
1 C peanut butter
3/4 C milk

Directions:
Preheat oven to 400 degrees.
Combine flour, baking powder and salt in mixing bowl. In a seperate bowl, beat together peanut butter and milk until smooth. Add pb mixture to dry ingredients and mix well to form a soft dough.
Turn dough onto a lightly floured surface; knead lightly. Roll dough out to 1/4 inch thick; cut into 1-2 inch squares using a pizza cutter. Place squares 1/2 inch apart on parchment covered baking sheets. Bake 15 minutes or until lightly browned. Store treats in an air tight container in the refrigerator.

Bubble Solution

Ingredients:
1/3 C dish soap or baby shampoo
1 1/4 C water
2 t sugar
1 drop food coloring

Directions:
Combine ingredients and pour into an unbreakable bottle.

Modeling Dough

Ingredients:
1 C flour
1 C water
1 T oil
1/2 C salt
1 t cream of tarter
food coloring

Directions:
Mix all ingredients in a pan. cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Store in an air tight container for up to 3 months.

Strawberry Splash

Ingredients:
2 quarts white grape juice
1 C strawberry Schnapps
1/2 C sugar
4 C sliced Strawberries
ice cubes

Directions:
Gently combine all ingredients except ice in a spouted jar, add ice just before serving.

Bacon Wrapped Pineapple Shrimp

Mmm, something else wrapped in bacon.

Ingredients:
12 jumbo shrimp, deveined
1 can pineapple chunks, drained
6 slices bacon, cut in half
12 wooden toothpicks

Directions:
Heat an electric skillet to medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pinapple and secure with a toothpick. Repeat for the remaining 11 shrimp then place them in the hot skillet and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

Brown Sugar Smokies

These are yummy, of course anything wrapped in bacon is good.

Ingredients:
1 pkg. little smokie sausages
1 lb. bacon
1 C brown sugar

Directions:
Preheat oven to 350 degrees
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar melted.

Guacamole

Ingredients:
2 large avacados, pitted, peeled and diced
1/4 C salsa
1/4 C sour cream
1/4 C shredded cheddar cheese
salt and pepper to taste

Directions:
Mix all ingredients well and serve immediately.

Ranch Salsa Dip

Ingredients:
1 pkg. ranch dip mix
1 pint sour cream
1/2 C salsa

Directions:
Mix dip mix and sour cream, add salsa, mix well. Chill before serving.

Ranch Cheddar and Bacon Dip

Ingredients:
1 pkg. ranch dip mix
1 pint sour cream
1/4 C bacon bits
1 C shredded cheddar cheese

Directions:
Mix dip mix and sour cream together, add bacon and cheese, mix well, chill 1 hr. before serving.

Ranch Dressing

Ingredients:
1 C buttermilk
1/2 C mayo
1/2 C sour cream
1/2 t parsley
1/2 t dill
1/4 t garlic powder
1/4 t onion powder
1/8 t salt
1/8 t pepper

Directions:
Mix all ingredients well. Store in an air tight container in the refrigerator up to 10 days or until the date of expiration on the buttermilk.

"Olive Garden" Salad Dressing

Ingredients:
1/2 C mayonnaise
1/3 C rice vinegar
1 t vegetable oil
2 T corn syrup
2 T Parmesan cheese
2 T Romano cheese
1 clove garlic minced
1/2 t Italian seasoning
1/2 t parsley flakes
1 T lemon juice
2 t white sugar

Directions:
Place all ingredients in a blender until well mixed. Store in an air tight container in the refrigerator for up to 10 days.

Italian Dressing Mix

Ingredients:
1 T garlic salt
1 T onion powder
1 T white sugar
2 T dried oregano
1 t ground black pepper
1/4 t dried thyme
1 t dried basil
1T dried parsley
1/4 t celery salt
2 T salt

Directions:
Mix ingredients together in a small bowl and store in a tightly sealed container.

To Make Dressing:
Whisk together 1/4 C rice vinegar, 2/3 C canola oil, 2 T water and 2 T dry mix.

Grilled Pork Loin

David found this recipe; it is the best pork I've ever eaten!

Ingredients:
pork tenderloin large enough for your family
1/3 C honey
3 T soy sauce
1 T sesame oil
1 small can diced jalapeno peppers
1 T ginger
1/4 t crushed red pepper

Directions:
In a large resealable plastic bag add marinade ingredients, seal and mix by squishing around the bag with your hands. Place the pork in bag, reseal and turn the bag to coat. Marinate in the refrigerator 12-24 hours, turning bag occasionally.
Drain pork, reserving marinade. Preheat grill to medium-high heat, place a drip pan on lower rack and pork right above it on upper rack. Cover and grill for 45-60 minutes or until juices run clear, brushing once with reserved marinade after 15 minutes of grilling. Discard any remaining marinade. Remove and cover pork with foil; let stand for 10 minutes before slicing.

Oven Directions:
Prepare as directed above. Drain pork, reserving marinade. Place pork on a rack in a roasting pan. Roast in a 425 degree for 25-35 minutes or until juices run clear, brushing once with reserved marinade after 10 minutes of roasting. Discard any remaining marinade. Remove and cover with foil; let stand 10 minutes before slicing.

2 Day Chili

This is a family favorite!

Ingredients:
2 lbs. ground meat browned and drained
2 large onions chopped
2 green bell peppers chopped
2 cans diced tomatoes
2 cans tomato sauce
1 can/bottle beer
2 cans chili beans
1/4 C worcestershire sauce
3 T hot pepper sauce
2 T chili powder

Directions:
Mix all ingredients in a large pot, bring to soft boil over medium heat, reduce heat to low, cover and simmer 2 hours. Turn off heat and let cool, then refrigerate for 2 days. Reheat and serve with your favorite toppings or sides.
We like to top it with shredded cheddar cheese, Katie adds sour cream and we have buttered crackers on the side.

Chicken Marinade

Ingredients:
8 chicken breasts
1 1/2 c vegetable oil
1/2 c soy sauce
1/2 c Worcestershire sauce
1/2 c red wine
1/3 c lemon juice
2 T dry mustard
1 T black pepper
1 1/2 t parsley

Directions:
In a large rectangle container, mix together all liquid ingredients, add dry ingredients and whisk thoroughly. Place chicken in container and marinate 1-4 hours.

Barbeque Roasted Potatoes with Sour Cream Bacon Sauce

Recipe courtesy of Sandra Lee

Yummy!

Ingredients:

For Potatoes:

3 T olive oil
2 T barbeque seasoning (Grill Mates)

1 T crushed garlic

2 t lemon juice

1 1/2 lbs. baby white potatoes, quartered.

For Sauce:

1 C sour cream

2 T crumbled bacon

1 T worcestershire sauce

1 T dried chives

1 t hot sauce

Directions:

Potatoes:

Preheat grill to medium heat.

In a large bowl add olive oil, barbeque seasoning, garlic and lemon juice. Mix well to combine. Add potatoes and toss to coat.

Place potatoes in an aluminum foil pouch and seal. Place on the grill or in a preheated 400 degree oven for 20-25 minutes until potatoes are tender.

Sauce:

Combine all ingredients in a small bowl. Put the potatoes into a medium bowl and pour in the sauce. Toss well to coat the potatoes or serve the sauce on the side.

Tart and Tangy Steaks

Recipe courtesy of Sandra Lee
This is my favorite marinade ever!

Ingredients:
1/4 C dijon mustard
1/4 C steak sauce
1 T crushed garlic
1 T dried parsley
4 steaks
2 T steak seasoning

Directions:
In a large resealable bag combine mustard, steak sauce, garlic and parsley. Massage the bag to combine ingredients.
Place steak into bag with the marinade and massage bag to cover steaks. Allow to marinate in the refrigerator for at least 30 minutes or as long as over night.

Preheat grill to medium high heat.

Remove steaks from bag and sprinkle both sides with the steak seasoning. Place on a well oiled grill and cook as desired.

Veggie Stuffed Onions

Recipe courtesy Sandra Lee
This goes great with Tart and Tangy Steaks also by Sandra Lee (see separate recipe).

Ingredients:
4 large sweet onions, peeled
2 cups frozen mixed vegetables
2 T herb garden seasoning (McCormick)
1/2 C shredded cheddar
4 T butter, cut into 4 pieces

Directions:
Preheat grill to medium heat.

Slice off the top third of each onion and set aside; save tops. Slice an "X" in the inner 2/3 of each onion. Using a spoon remove the inside of the onion forming a bowl. Dice the removed inner section of the onions and set aside.
In a medium bowl combine the veggies, diced onion, seasoning and cheese. Evenly divide the mixture into each onion bowl. Top each filled onion with a pat of butter.
Cover the onion with its original top. Wrap with 2 layers of foil and place on the grill or in a preheated 400 degree oven. Grill or bake for 20-30 minutes or until onions are tender.

*You'll want to adjust this to make one onion per person.

Grandma Elmen's Chili

This is my Grandma Elmen's recipe. Every meal at Gram and Pap Elmen's house was served with mashed potatoes, even chili. To this day I love it like that, though usually we just have it with buttered crackers on the side.

Ingredients:
2 lbs. ground meat
lg. can Hunt's Chili Beans
1 sm. onion, chopped
1 can tomato soup
1 can stewed tomatoes
1 can tomato sauce

Directions:
Brown and drain ground meat, add all ingredients to crock pot, simmer on low all day.

Baked Potatoes

Ingredients:
Idaho bakers
olive oil
kosher salt

Directions:
Rub clean, dry, poked potatoes with olive oil, sprinkle salt all over, place on microwave safe plate and cook on potato setting or wrap in aluminum foil and bake @ 350 for 1-1 1/2 hours.

Toppings:
butter, sour cream, bacon bits, broccoli, cheese sauce

Ranch Ham Topping: This is a favorite of Katie and Aaron, they learned to make it from the Better Homes and Garden's Jr. Cook Book

Ingredients:
8 oz. sour cream
2 T ranch dip mix
1 C diced, cooked ham
1/2 C shredded cheddar cheese

Directions:
Place all ingredients into small sauce pan and cook over medium-low heat, stirring occasionally until hot. Pour over potatoes.

Crock Pot BBQ Chicken

I made this for one of our rainy day BBQ's with our TLC group.

Everyone loved it.

WestSide Baptist Church, Yakima, Washington 1999.

Roger & Susan Kinder, Shane & Shauna Cox, Curtis & Rebecca Rice

Ingredients:

3/4 C ketchup

3/4 C water

1/4 C lemon juice

3T sugar

3 T worcestershire sauce

2 T mustard

1/2 C oil

salt and pepper

1 small onion, chopped

8 chicken breasts

Directions:

In crock pot mix all liquid ingredients, salt, pepper and onion. Add chicken; simmer on low all day.

Corn Casserole

We had this for the first time at Steve and Holly Wollcott's for Easter dinner 1998.
WestSide Baptist Church, Yakima, Washington

Ingredients:
1 15oz. can corn
1 4oz. can diced green chilis
1/2 lbs. grated jack cheese
1/2 lbs. grated cheddar cheese
2 eggs
sm. can evap. milk
1 T flour
salt and pepper
Directions:
In an 8x8 pan mix corn, chilis and cheese. In a small bowl stir together eggs, evap. milk, flour and salt and pepper to taste. Pour egg mixture over corn mixture; shake around until even. Bake uncovered @ 350, 30-40 minutes.

Perfect Margarita

Ingredients:
1 1/2 oz. tequila
3/4 oz. orange liquer
3/4 oz. Grand Marnier
1/2 oz. lime juice
2 oz. sour mix

Directions:
Pour all ingredients into shaker; add ice and shake. Strain into chilled glass.

Simple Syrup for Drinks

Ingredients:
2 cups sugar
1 cup water

Directions:
Mix sugar and water in heavy saucepan, let dissolve 5 minutes. Bring to slow boil, reduce heat and simmer 3-4 minutes stirring gently. Let cool. Store in glass jar; keep refrigerated.

Strawberry Margarita Smoothie

Ingredients:
1 oz. tequila
1/2 oz. triple sec
1/2 oz. strawberry schnapps
1 oz. lemon or lime juice
1 oz. fresh strawberries
1/2 oz. simple syrup (see separate recipe)

Directions:
Blend all ingredients together in blender.

Strawberry Margarita

Ingredients:
1 oz. tequila
1/2 oz. triple sec.
1/2 oz. strawberry schnapps
1 oz. lemon or lime juice

Directions:
Pour all ingredients into shaker; add ice and shake. Strain into glass.

Spinach Deviled Eggs

Ingredients:
12 hard-cooked eggs
1/4 cup mayonnaise
2 T vinegar
2 T butter, softened
1 T sugar
1/2 t pepper
1/4 t salt
1/2 cup frozen chopped spinach, thawed and squezed dry
4 bacon strips, cooked and crumbled

Directions:
Slice eggs in 1/2 lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Stir in the bacon; spoon into egg whites. Serve immediately.