Casseroles

Chilli Chicken Casserole

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Chilli Chicken Casserole

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Ingredients
  

  • 2 cups Chopped Chicken cooked
  • 2 cans cream of chicken soup
  • 2 1/4 cups Evaporated Milk
  • 1 can diced chilies
  • 12 corn tortillas
  • 1 pound Shredded Cheddar Cheese
  • 1 medium Onion

Instructions
 

  • Cut tortillas in quarters and spread half on bottom of greased 9”x13” pan.
  • Mix chicken, soup, chilies, onion, and milk until smooth. Pour half of mix over tortillas.
  • Top with remaining tortillas, and remaining soup mix.
  • Sprinkle with cheese, cover and bake at 350° for 30 minutes or until bubbly.
Casseroles

Chicken Asparagus Casserole

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Chicken Asparagus Casserole

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Ingredients
  

  • 2 cans asparagus drained
  • 4 chicken breast halves cooked and chopped
  • 2 cans cream of chicken soup
  • 3/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 cup shredded Cheddar cheese
  • 1 cup bread crumbs or cracker crumbs

Instructions
 

  • Layer asparagus in buttered 9 x 13 x 2-inch baking pan; top with cooked chicken.
  • Mix soup, mayonnaise, and lemon juice; pour over chicken and asparagus.
  • Top with cheese and bread crumbs.
  • Bake at 350° for 30 to 40 minutes.
Casseroles

Beef and Lima Bean Casserole

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Beef and Lima Bean Casserole

A lima bean casserole with ground beef.
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Ingredients
  

  • 10 oz frozen lima beans
  • 1 pound lean ground beef
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 dash Nutmeg
  • 1 ea Egg slightly beaten
  • 2 tablespoons Vegetable Oil
  • 6 oz tomato paste small can
  • 1/4 teaspoon Paprika
  • 1 cup Sour Cream

Instructions
 

  • Cook lima beans according to package instructions; drain and set aside.
  • In a large bowl, combine ground beef, salt, pepper, nutmeg, and egg. Form meat mixture into 1 1/2-inch balls.
  • Brown meat balls in a skillet in vegetable oil.
  • Add tomato paste to the lima beans, then stir in paprika and sour cream.
  • Add browned meat balls and stir gently.
  • Pour mixture into a greased casserole and bake at 350° for 25 minutes.
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Sixty-Minute Rolls

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Sixty-Minute Rolls

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Ingredients
  

  • 4-5 cup Flour
  • 3 tbsp Sugar about ½ c. if making sweet rolls
  • 1 tsp Salt
  • 4 1/2 tsp Active Dry Yeast or two packages
  • 1 cup Milk
  • 1/2 cup Water
  • 1/4 cup Butter Or Margarine
  • 2 ea Eggs

Instructions
 

  • Place 3 ½ c. flour, sugar, salt and undissolved yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix for 1 minute.
  • Combine milk, water and butter in saucepan. Heat over low heat (or in microwave) until liquids are very warm (120° to 130°); butter does not need to melt.
  • Turn to Speed 2, and gradually add liquid to flour mixture, take about 30 seconds, mix in eggs. Mix 1 minute longer. Continue to add remaining flour ½ cup at a time until dough clings to hook and leaves sides of bowl, about 5 minutes. Knead on speed 2 for 7 to 10 minutes longer or until dough is smooth and elastic. It should be sticky. Let rise in buttered, covered bowl, approx. 15 minutes. Shape as desired. Bake at 350°.

Notes

To make Christmas Tree rolls, make sweet dough. After rising, turn out on floured board and roll to approx. ¼ inch thick. Cut a triangle about the same size as your cookie sheet for the tree base. Spread with sour cream, sugar, and a little cinnamon. Cut doughnut shapes out of the rest of the dough, and arrange on top, fill in around the round shapes with scraps of the dough that is left. (don’t reroll, this makes them tough). Place a maraschino cherry in the center of each round. May be made the night before, covered with plastic wrap and placed in refrigerator. Pull out of fridge and let stand on counter for 15 minutes or so, while heating oven to 350°. Bake 20 to 30 minutes. Frost with powderdered sugar, butter, and a little milk, add ½ tsp. almond flavoring. May sprinkle with colored sugar and chopped nuts.
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Herb and Bacon Corn-bread Stuffing

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Herb and Bacon Corn-bread Stuffing

we made this recipe for thanksgiving 2012 at Tammy's house.
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Ingredients
  

  • 2 loaves corn bread
  • 6 large celery ribs
  • 1 lb Onions about 2 large
  • 1 lb sliced bacon
  • 1/2 cup chopped mixed fresh herbs thyme, sage, rosemary, and/or marjoram (or 2 tbsp mixed dried herbs, crumbled)
  • 1 cup turkey giblet stock or chicken broth
  • 1/4 cup reserved fat from roast turkey or melted butter

Instructions
 

  • preheat oven to 325*F. and butter a 4-quart baking dish.
  • Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 min.
  • Remove corn bread from oven and leave oven at 325*F.
  • Coarsely chop separately celery, onions and bacon.
  • In a large, deep skillet saute bacon over moderately high heat, stirring until browned, about 10 min.
  • Add celery and onions and cook, stirring, until browned, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 min.
  • In a large bowl toss together corn and bacon mixture and transfer to baking dish. stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
  • Drizzle stock or broth over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.
Breads

Biscuit Puffs

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Biscuit Puffs

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Ingredients
  

  • 1 can Refrigerated Biscuits
  • Deviled ham spread
  • Liverwurst spread
  • Fillets from can of anchovy
  • Crumbled bacon and cheese spread
  • Beaten egg whites

Instructions
 

  • Cut each biscuit into 4 pieces. Flatten each fourth into a round.
  • Place ¼ tsp filling on each, seal in ball shape.
  • Brush with beaten egg white and sprinkle with sesame seeds, minced onions, poppy seeds or chopped chives.
  • Bake at 375° until golden brown, serve immediately.
Soups

Chicken Corn Chowder

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This is a really quick, easy dish. We usually just have this and some bread for dipping but you could make it a first course to a larger meal, too.

Chicken Corn Chowder

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Ingredients
  

  • 4 tbsp Butter
  • 1/2 cup Onion chopped
  • 1/2 cup Celery chopped
  • 1/2 cup Bell Pepper chopped
  • 1/4 cup Flour
  • 2 cans Whole Kernel Corn undrained
  • 2 cans Chicken Broth
  • 3/4 cup Heavy Cream
  • 1 Roasted Chicken shredded
  • Salt and Pepper

Instructions
 

  • Melt butter in large pot.
  • Add chopped onion, celery, and bell pepper and saute until tender, about 5 minutes.
  • Add flour to vegetables and stir to coat. Cook for about one minute.
  • Add corn (including liquid), chicken broth, cream, and shredded chicken.
  • Bring to boil.
  • Reduce heat and simmer 20 minutes. Add salt and pepper to taste.
  • Grab a spoon and enjoy!

Candy & Snacks

Marshmallows

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Marshmallows

Marshmallows were originally made with the sap of the root of the marsh mallow plant instead of gelatin. The sap was cooked with egg whites and sugar and whipped into a foam. This foam hardened when cool and was cut up and used as a type of throat lozenge (marsh mallow sap reportedly acts as a cough suppressant). In the late 1800's, the marsh mallow sap was replaced with gelatin, and egg whites were phased out of most mass produced recipes.
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Ingredients
  

  • 3 envelope Knox Gelatin
  • 1/2 cup Water Cold
  • 2 cup Sugar
  • 2/3 cup Corn Syrup Karo
  • 1/4 cup Water
  • 1/4 tsp Salt
  • 1 tbsp Vanilla Extract

Instructions
 

  • Prepare a 9x13-in. glass baking pan by greasing it with butter and sifting powdered sugar over it to coat the bottom and sides.
  • Pour the water and gelatin into the bowl of a stand mixer to allow the gelatin to bloom. Allow the gelatin to bloom for ten minutes.
  • Add the Sugar, Corn Syrup, and Water, and boil until it reaches 250 degrees F (hard-ball stage)
  • Run the mixer at low speed while drizzling in the boiling sugar syrup. Once the syrup is mixed in, turn up the speed a little and added about 1/4 tsp. salt.
  • When the mixture begins to fluff up, scrape down the bowl and turned up the speed to high.
  • Once the volume of the marshmallow stops increasing, add 1 tablespoon of vanilla extract. Stop the mixer after it is mixed in.
  • Pour the marshmallows into the prepared pan and allow to sit uncovered overnight.
Candy & Snacks

Best Ever Fudge

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Best Ever Fudge

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Ingredients
  

Mix

  • 3 lg Hershey Bars
  • 12 oz Semi-Sweet Chocolate Chips
  • 1 jar Marshmallow Creme
  • 1 tbsp Butter
  • 1 lb Nuts broken (pecan, walnuts, or almonds)
  • 1 tsp Vanilla

Boil

  • 1 1/2 cup Sugar
  • 1 can Evaporated Milk

Instructions
 

Mix

  • Mix all except nuts in a 6-8 qt. container and set aside.

Boil

  • Mix in 4-6 qt. saucepan. Bring to boil and cook for 6 minutes then pour over remaining ingredients and whip until smooth and creamy.
  • After mixture is completely blended add nuts. Let stand 4-6 hours or until completely chilled. Makes 6 lb.
Candy & Snacks

Boundless Energy Bars

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Boundless Energy Bars

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Ingredients
  

  • 1 cup Rolled Oats
  • 1 cup Whole Grain Crunchy Cereal
  • 1/3 cup Sesame Seeds
  • 1 1/2 cup Apricots dried (or pitted, chopped dates)
  • 3/4 cup Raisins
  • 1/4 cup Almonds chopped
  • 1/4 cup Wheat Germ
  • 1/2 cup Protein Powder*
  • 1 tbsp Butter or oil
  • 3/4 cup Brown Rice Syrup or agave nectar or honey
  • 1/2 cup Peanut Butter
  • 1 tsp Cinnamon

Instructions
 

  • Toast first three ingredients in 350 preheated over for about ten minutes. Then place these ingredients in a large mixing bowl. Add the next five ingredients, separating dried fruit ingredients/pieces so that they are not stuck in clumps. Mix completely. In saucepan over medium heat, melt butter or heat oil Add rice syrup (or agave or honey), stirring until bubbly. Mix in peanut butter and cinnamon. Pour into dry ingredients. Quickly mix together and transfer into 9x13 pan. Press mixture into the pan and refrigerate for at least four hours. Cut into twelve bars, wrap separately in wax paper, refrigerate.

Notes

*Adding protein powder will change protein content of bars.

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