Easy Meatloaf

This is a recipe from Kraft that is so easy, so fast and so delicious.

Easy Meatloaf
2lbs. ground beef
1 cup water
2 eggs, beaten
1 box stuffing
1/2 cup ketchup or barbecue sauce, divided
1/2 cup onion
1/2 cup (or more, if desired) shredded cheddar cheese (optional)

Mix ingredients together. Shape meat into 4 oval loaves on a foil-covered baking sheet; top with remaining sauce. Bake at 400 degrees for 30 minutes or until done.

Russian Tea

I'm not exactly sure where this recipe came from, but I think it was Stella Ells. I have a couple of memories of her from when I was a child...The way she said her husband's name, "Sa-am" and that she had apples that we could go and pick. Yum.

I remember my mother making this for Christmas and it has become one of my Fall and Winter favorites.

2 quarts Apple Cider
2 cups Pineapple Juice
2 cups Orange Juice
1/2 cup lemon juice
1/2 cup sugar
1/2-1 teaspoon of ground cinnamon
1/2-1 teaspoon of ground cloves
(The recipe did call for 2-3 sticks of cinnamon and 12 whole cloves, but I substituted the ground stuff)

I put it in my crock pot on low about 4 hours before I planned to serve it. The recipe did say to bring it to a boil first, but I imagine it would be just for the benefit of the whole spices if you were using those.

Sugar Cookie

I have been looking for a tasty sugar cookie and I have finally found one. This one is a recipe form Alton Brown that I have tweaked just a little bit. These are delicious... even Drew said these are some of the best that I have ever made:)

Sugar Cookies

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

~Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

~Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat. If planning on sprinkling colored sugar on them, sprinkle milk on the top of each one and then put the sugar on top- this gives it something to stick to. Bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Sweet Potato Casserole

I am not sure where I got this recipe but it is another one that I make every Thanksgiving...

Sweet Potato Casserole
3 cups mashed sweet potatoes
1 cup sugar
2 eggs, beaten
1/3 cup butter
1/3 cup milk
1 T. vanilla

Mix. Put in dish.

1/4 cup butter
3/4 cup brown sugar
1/3 cup flour
1/3 cup pecans, chopped

Put on top of sweet potato mixture and bake at 350 degrees for 20-30 minutes.

Cranberry Jello

This is a recipe that my mom always makes every Thanksgiving. It was one of those yummy, classic sides that goes great with turkey:) Cranberry Jello Mix 1 cup boiling water with 2 boxes red jello (it can be any flavor... it just has to be red. My mom prefers Cherry.). Mix in 1 can crushed pineapple with the juice and 2 cans whole cranberries. Pour into a 13x9 and Chill.

Shrimp Stuffed Baked Potatoes

This is one of the wonderful recipes from the kitchen of Paula Deen... so you know it is going to be good- maybe not good for you but good:)

Shrimp Stuffed Baked Potatoes
6 large Idaho potatoes
Vegetable oil, for coating potatoes
8 T. butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterrey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and sauteed
Paprika

-Preheat oven to 350 degrees.
-Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
-Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.

Four Layer Dessert

This is a recipe that I got from Drew's mom, Dorothy. It is so delicious and we make it quite a bit when we have people over or when I am taking a meal to someone:) We have also tweaked it a little to make a chocolate version that is delicious as well:)

Four Layer Dessert
~Layer in the following order...

• 1st Layer- Graham Cracker crust (or for chocolate version Oreo crust)
• 2nd Layer- 1 8oz pkg cream cheese, 1 c white Cool Whip (or for chocolate version chocolate Cool Whip), 1 c powdered sugar Mix and chill (while preparing third layer)...
• 3rd Layer- 2 pkgs chocolate pudding, 1 tsp vanilla, 3 cups milk Beat until thick. Add over second layer (You can chill it at this time but you don't really need to)...
• 4th Layer- Top with remaining Cool Whip (from a 8 oz tub) and grated chocolate (I just grate a chocolate bar with my veggie peeler). And Chill.

Double Layer Pumpkin Pie

This is one of the recipes I discovered on the Kraft website... it is a wonderful recipe to try when you want something different than the traditional pumpkin pie.

Double Layer Pumpkin Pie
1 pkg. (8 oz.) Cream Cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 T. sugar
1 tub (8 oz.) Whipped Topping, thawed, divided
1 Graham Cracker Pie Crust
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

~Beat cream cheese, 1 T. milk and sugar in large bowl with whisk until blended. Stir in 1/2 of whipped topping. Spread into crust.
~Whisk remaining milk, pumpkin, pudding mixes and spices for 2 min. (Mixture will be thick.) Spread over cream cheese layer.
~Refrigerate for 4 hours or until set. Top with remaining whipped topping just before serving.

Pecan Pie

This is the best ever pecan pie recipe- at least in my opinion:) It is from the kitchen of one of my grandmas... Hazel Redwine. It was one of those few recipes of hers that has been written down. She was always one of those cooks that just added a pinch of this and a dash of that, so it is especially special to have this recipe.

Pecan Pie
2 eggs
2 T butter, melted
1 tsp. vanilla
1/4 cup sugar
1 cup dark corn syrup
1 T. flour
1 1/4 cup pecans

Mix together the eggs. Add the rest of the ingredients and stir. Pour into an unbaked pie crust. Bake at 275 degrees for 1 hour or at 325 degrees for 45 minutes to 1 hour.

Lasanga

Here is my go to recipe for lasanga... after several bad attempt to make lasanga, Drew had some over at some friends of ours' house (Andrea & Aaron) and 'begged' for the recipe after telling her that mine was not that great. Oh, well... I am glad that he did. This lasanga is wonderful.

Lasanga:
-6 lasanga noodles- cooked according to the directions on box
-3/4 to 1lb. ground chuck
-1 large jar (2lbs. 13oz) Ragu Sauce (I use chunky Tomato, Garlic & Onion)
-4-6 oz. sliced mushrooms... fresh or in jar (I use fresh)
-4 cups shredded mozzarella cheese
-cooking spray or solid crisco
-3 Tbsp olive oil
-1 tsp onion powder
-1/4 tsp garlic powder
-1/4 tsp ground black pepper

*In a med. to large frying pan, brown meat over medium heat. As meat browns, add seasonings. Drain grease from meat and return to frying pan. Measure 1 1/2 cup Ragu sauce and reserve. Add remaining sauce to meat and stir well. In separate pan, saute sliced mushrooms in olive oil until just tender. Drain off oil and add mushrooms to meat. Lightly grease sides and bottom of a 13x9 baking dish. Spread 1 1/2 Ragu sauce evenly on bottom of dish. Place 3 lasanga noodles on top of sauce, then spread 1/2 of meat mixture on noodles, then 2 cups cheese on top of meat. Repeat layering with rest of noodles, meat and cheese. Cover baking dish with foil. Bake at 350 degrees for 25-30 minutes. Remove foil and return to oven for 5-10 minutes. Enjoy!

You can also freeze your lasanga... which is what I usually do because I make 3 at a time- so that there is always one in the freezer. Just thaw and bake the same way you usually would. You may have to add a few more minutes of cooking time if it is not quite done.

Meatballs

This is a delicious recipe for meatballs that I absolutely love... it is one of the only ways that my family will eat spaghetti now:) I believe that it is from the wonderful kitchens of the Greenwood family or at least one of its family members...

Meatballs
1lb ground chuck (or 1/2lb ground chuck and 1/2 ground pork)
1/2 cup fine breadcrumbs
1 tsp Worcestershire sauce
1 egg
1/2 tsp salt
Dash of pepper
2 tsp Italian seasoning

~Mix together. Form into balls and bake for 1/2 hour at 350 degrees on a rack on a cookie sheet. Drop into spaghetti sauce and simmer (after sauce comes to a boil) for 30-40 minutes.

You can also freeze them after you have baked them (before you have put them in the sauce). Just thaw and then drop in spaghetti sauce and cook them as you would usually.

Chicken Tater Bake

This recipe is another kid pleasing meal... what kid doesn't like tater tots?!? And what mom does not like only having to dirt the kitchen once for two meals- one of them goes in the freezer to be used during one of those chaotic times in every mom's life.

Chicken Tater Bake
Prep: 20 min. Bake: 40 min.

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 cup butter, cubed
3 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots, thawed
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 package (32 ounces) frozen Tater Tots

~In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese. ~Transfer to two greased 8-in. square baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
~Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until heated through. Yield: 2 casseroles (6 servings each).

Peach Pie

I believe this was a Women's Day magazine recipe but I got it from Drew's mom... and boy is it yummy and super easy to make...

Peach Pie
1 qt. sliced, peeled peaches
1 T. cornstarch
1/2 tsp salt
3/4-1 cup sugar (depending on how sweet your peaches are)
1 tsp almond extract
2 Refrigerated pie crust

~Dust pie crust with sugar. Fill with mixed ingredients. Top pie crust gets sprinkled with a little milk and then cinnamon/sugar mixture. Cut holes in top before baking.
~Bake at 450 degrees for 10-15 minutes and the turn down the heat to 350 degrees for 45-50 minutes.

Cobb Salad Sandwiches

This is another recipe from Taste of Home's Simple & Delicious. It is definitely a crowd pleaser around here but so is everything else that has bacon in it:)

Cobb Salad Sandwiches
1/4 cup mayonnaise
1/2 tsp prepared horseradish
1/4 tsp dried basil
4 croissants, split (you can use both the small and the large ones but it is better with the large ones)
1 med. tomato, sliced
4 cooked bacon strips, halved
4 slices deli ham (I use applewood smoked ham but you can use whatever)
3 hard-cooked eggs, sliced

~In a small bowl, combine the mayo, horseradish and basil; spread over cut side of croissant bottoms. Layer with lettuce, tomato, bacon, ham and eggs; replace tops.

Pork & Shrimp Wontons

This recipe was on the bag of another wonton wrapper package... so again I can not give credit where it is truly do. But it is another tasty meal that kids will love- especially when you let them dip it in a sweet & sour sauce:)

Pork & Shrimp Wontons
1/4lb. ground pork
1/8lb. raw shrimp, shelled (also use cooked, frozen shrimp)
1/2 cup cabbage, shredded
1 T. soy sauce
1/2 T. wine
1/4 tsp salt
1/2 tsp corn starch
1/8 tsp sugar
Dash of Pepper
Approximately 20 wonton wrappers

~Mix the filling ingredients together. Place a tablespoon of filling in the center of each wrapper, fold and seal as desired (it works well to just moisten the edges and fold them in half).
~To Fry: Heat oil until you can drop water in it and it will bubble. Then place won tons in the oil for 5-7 minutes or until each side is golden brown, drain on a paper towel.
~For Soup: Cook wontons in boiling water or chicken broth for 7-10 minutes or until done.

Peach Dessert Wonton

This is a delicious recipe for a peach dessert filling won ton that I found. I cannot find whose recipe it is... I just know that it came off the back of one of my won ton wrappers and it is delicious. Of course, since it is fried it is going to be good:)

Peach Dessert Won ton
1 Peach, diced small
1/4 cup light brown sugar
1/4 cup white sugar
1/4 cinnamon
approximately 25 won ton wrappers

~Mix ingredients for filling in a bowl. Place a teaspoon of mixture in the center of a won ton wrapper. Moisten sides with water and fold in half. Gently press them together.
~Heat oil until you can drop water in it and it will bubble. then place won tons in the oil for 3-4 minutes or until each side is golden brown, drain on a paper towel. Sprinkle with either powdered sugar or a cinnamon sugar mixture while still hot.

Chicken Potpies

Here is a wonderfully, delicious recipe from Taste of Home's Simple and Delicious magazine. This is one of those meals that your children will love- especially when you tell them they get to eat pie for supper:)

Chicken Potpie
4 cups cubed cooked chicken
4 cups frozen Southern-style hash brown potatoes, thawed
1 pkg (16 oz) frozen mixed vegetables, thawed & drained (if needed)
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz) condensed cream of onion soup, undiluted
1 cup milk
1 cup (8 oz) sour cream
2 Tbls flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
2 pkg (15 oz) refrigerated pie crust

~In a large bowl, combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates. Place crust over filling; trim, seal and flute the edges. Cut slits in the top of each pie.

~Cover and freeze one potpie for up to 3 months. Cover and bake the remaining pie at 400 degrees for 35-40 minutes or until golden brown on a baking sheet.

*To use the frozen potpie: DO NOT PRE-THAW. Cover edges loosely with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees; remove foil and bake an additional 50-55 minutes or until golden brown.

Feta Burgers with Grilled Red Onions

Oh, my goodness. Last night I decided to use up a little extra feta and make feta hamburgers. These were absolutely heavenly. So easy. They were meant to be cooked on a grill, but as I was "home alone" I decided to just do the whole of it on my stove top which did take a bit more doing, but it was soooo worth it. Nummy. I highly recommend these the next time you make burgers.

Found at epicurious.com but I did tailor the recipe to fit our needs.

1 1/2 lbs of ground beef (I used chuck and it seemed just fine, although I had to make certain to chill it before cooking)
2 teaspoons oregano
1 1/2 teaspoons of salt (I always use Kosher salt and just did a healthy sprinkling)
1/2 teaspoons of pepper
1-1 1/2 teaspoons of garlic powder ( I put garlic powder in the meat mix because I didn't have cloves of garlic to make the garlic oil for the buns)
Cooking Spray
Large Red Onion-cut in large slices-like onion ring slices
Large Tomato
Buns
1/2 cup Olive Oil with about 1 teaspoon of garlic powder stirred together to coat the cut side of your buns before toasting them and your onions before grilling them

Break up beef in large bowl. Sprinkle feta, oregano, salt, and pepper over; toss. Divide into portions; form each into a patty, pressing in center to form slight indentation. The above recipe made 6 good sized hamburgers. Can be made 1 day ahead. Cover; chill.

Prepare your buns with the garlic oil. Using your pastry brush coat the cut side of your buns.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush onion with oil; sprinkle with salt and pepper. Place burgers and onions on grill. Cover; cook 5 minutes. Turn; cook until onions are charred in spots and burgers are medium-well, about 4 minutes longer. Transfer to plate. Brush cut sides of buns with garlic oil. Place buns, cut side down, on grill; toast about 1 minute. Turn; cook until heated, about 1 minute.Place burgers on bun bottoms. Top each with onion, tomato, and bun top.

Caramel Corn

We made this several times during the fall growing up. I believe that the recipe came from my aunt, Peggy Jackson.

250 degrees for 1 hour.

6 cups of popped corn

1/2 cup of brown sugar
1/2 teaspoon of salt
1/2 teaspoon baking soda
1/2 cup dark Karo syrup
1/2 cup butter
1/2 teaspoon vanilla

Cook everything minus the vanilla, minus the popcorn of course, too, over medium heat, whisking contantly until boiling; then add vanilla. Spread popcorn evenly out into 2 13x9 baking dishes. Drizzle your caramel sauce equally over the two pans and bake. Every 15 minutes during your baking time, use a spatula to re-spread the caramel over the corn so that the corn will be more evenly coated.

Note: You can bake less or more depending upon how chewy or gooey you like your caramel corn.

White Bread

When Aaron and I were married I found this recipe card, just like this in the one cookbook that he had, "Better Homes and Gardens." When Aaron was in college he earned an internship with Intel out in California and his mother would send him several recipes. I don't really know if he made this one or not, but because of the history it is special to me and I make it every time I make my chicken soup.

Courtesy of Mary Jo Greenwood

Bake in a preheated 350 degrees for 30 minutes or looks brown on top. Makes 1 loaf.

2 teaspoons yeast (active dry) or 1 packet, dissolve in 1/4 cup warm water
3 cups flour
2 tablespoons oil
2 tablespoons sugar
1 teaspoon salt
1 cup water

Dissolve yeast in warm water(not hot or it will kill the yeast). Add a little of the sugar and let sit for 15 minutes to see if your yeast is active. If it doesn't bubble up it won't raise your bread. This step(waiting) is not necessary if you're sure your yeast is active. Add to remaining water. Add 1 cup flour, stir, add sugar, salt, oil, stir, add rest of flour. Place on floured board or table and knead at least 3 minutes, up to 20. (I did it less than 5) Place in greased bowl, cover with towel. Raise. (1 hour or double in bulk) Punch down, put in to loaves or rolls in greased pan. Rise until doubled again then bake. (I usually do the second rising with the loaves setting on my oven top while my oven is preheating...it goes quicker.

Ginger Chicken Soup

In a Medium-sized crock pot on high, 4 hours.

10-12 boneless, skinless chicken breast tenders, cooked in olive oil, seasoned well with salt and pepper-set aside
6 cups of water
1 lb. package of prepared baby carrots
6 largely cubed potatoes with skins left on
1 large onion
1 bunch of celery, cut in large chunks
1/2 tablespoon of ground ginger
2 tablespoons of white sugar
1-2 teaspoons of garlic powder

Put all the ingredients into your crock pot, including the juices that your chicken cooked in, and cook as directed.

Note: First had this at my friend, Pollyanna Bayman's baby shower. The woman who prepared it also put egg noodles in hers. I didn't find that it needed it, a very hearty soup on it's own, but the noodles may make it more kid-friendly and stretch it a bit farther.

Indian Summer Turkey Chili

From the Kitchens of Rachael Ray & Amy Gross

3 Tbls Olive Oil
2 1/2 lbs Ground Turkey (can use ground beef)
4 Tbls Chili Powder (or less if preferred)
2 Tbls Grill Seasoning
1 Tbls Cumin
2 Tbls Worcestershire Sauce
1-3 Tbls Hot Sauce
1 Onion, chopped
2 lg Bell Peppers, chopped
1/2 bottle of Beer, about 1 cup
1 (14oz) can of Tomato Sauce (can also use a few Tbls of Tomato Paste)
1/2 cup smokey Barbecue Sauce
1-2 cans of corn
1-2 cans of chili beans

~Heat a pot over med-hi heat. Add oil and turkey. Season meat and crumble it.

~Brown meat five minutes and add onion and peppers and cook 10 minutes more. Add beer and deglaze pan (get the good stuff off the bottom). Add tomato sauce and barbecue sauce and bring to a bubble. Add corn and beans.

~Let simmer 10 more minutes and serve.

*Can Freeze Leftovers*

Tip to Keep Cookies Moist

Put a slice of fresh bread in with your cookies to help them stay moist longer.

Snickerdoodles

From Gray Road Quaker Church "Friends" Cookbook

350 degrees for 8-10 minutes

1 cup butter
2 eggs
1 1/2 cups white sugar
2 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt

Mix everything together. Chill for 30 minutes. From into balls. Roll in cinnamon-sugar.

Note: Even if don't seem done, they probably are. :) Just the edges should be golden brown. If you leave them in too long, they will become impossibly hard.

Gingerbread Cookies

350 degrees for 10 minutes

2 1/4 cup flour
2 teaspoons ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
3/4 cup butter
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses (mild flavor)

Mix together and form dough into balls. Roll in white sugar before baking. Doubles well.

Recipe Blog

I've wanted to do this for a long time since seeing the blog my friend, Lori, does with her mother and sister. I think this could be a really cool way to catalog recipes that we all love; with some pictures even. :)