Buttermilk Pancakes - Joy of Baking.com
(makes 8 3 in. pancakes)

1 cup flour
1 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. salt
2 Tbsp. sugar

Combine dry  ingredients.

Whisk together and add:
1 large egg
1 cup buttermilk
3 Tbsp.melted butter

Combine all together. Do not overmix. Batter should have some lumps.
Grease, Pam or butter griddle.

Enjoy!

Breakfast Egg Casserole

6 sliced buttered bread

1 1/2 cup sliced mushrooms

1 1/2 cup diced ham ( or bacon)

3 cups grated cheese

1 1/2 Tbs. flour

6 eggs

1 1/2 tsp. dry mustard

2 1/4 cups milk

1/4 tsp. garlic powder

1/4 tsp. onion powder

Butter bread on one side and put face down in  9 x 13 pan. 

Saute mushrooms 5 min. and put with meats over bread. 

Then put half of the cheese mixed with flour on top of the  

mushrooms and ham.  Beat eggs and put in mustard, milk, 

salt, onion, and garlic.  Pour over bread and cover baking dish.  

Leave in frig 4 hours  or overnight.  Bake 375 for 35 min. or 

350 for 45 min. uncovered.  Five minutes before it is done put 

remaining cheese on top.

Grapefruit Slush

5 large Grapefruit (sectioned to remove membrane)
2 cans mandarin oranges
1 can crushed pineapple
1 cup orange juice
1/2 cup lemon juice
1/2 cup lime juice
Combine 3 cups sugar and 3 cups water and heat until sugar dissolves.
Then add rest of ingredients and freeze. Serve while slushy with 2 liters 
of Fresca or Sprite.

May add maraschino cherries sliced in half and / or a little of the maraschino cherry juice to add color.  
Only do this when serving someone other than David or his Dad....haha. And forget making it for Todd.

Nana’s Chocolate Fudge Sauce

1 can Eagle Brand Milk (No wonder it’s so yummy!)
generous 1/2 cup of water
1/2 cup sugar
2 1/2 squares of unsweetened Baker’s Chocolate
1/2 tsp. vanilla
pinch of salt

Put in a double boiler and cook over medium to low heat until thick.

Hearty Chicken Noodle Soup from Lion House  (adapted slightly by Gigi)

4 cups water

5 tsp.chicken bouillon 

2 cups chopped carrots (I like to add the packaged shredded ones....so easy)

2 cups celery3/4 cups chopped onion

2 cans of cream of chicken soup

1/4 cup evaporated milk or 1/2 cup whole milk

2 cups cooked diced chicken

2 1/2 oz. (about 4 cups cooked) noodles

salt and pepper to taste

Thicken if desired with Roux:  I like to make this an keep it in the fridge where it keeps well. I like thick soups and you can use this in any soup or sauce or gravy.

Mix 2 cups flour and 1 cup butter or margarine together until well blended.When ready to use, add to hot liquid a little at a time.  Stir constantly until the preferred consistency is reached.

Heat water and bouillon. Add carrots, celery, and onions and simmer until vegies are tender. Add cream of chicken soup and milk. Add roux if desired. 

Makes 10 one cup servings.

Also I love to add canned green beans or frozen peas for a little more color and nutrition. 

Crock Pot Chicken Tacos

1 medium onion, chopped

3-4 lbs. chicken

14-oz. can tomatoes

1 sweet red pepper

1 ½-2 tsp. cumin

1 tsp. garlic salt

1 tsp. oregano

¼ tsp. cayenne red pepper

4-oz diced green chilies

1 can corn, drained

1 can tomato paste

Put all but tomato paste in crock pot.  Cook on high for 5 hours.  Take out chicken and shred. Remove up to one cup liquid, straining out veggies. Return chicken to crock pot and add tomato paste. Stir. Heat through, approximately 30 minutes. Serve in warm tortillas, flour or corn.  Garnish with sour cream, cheese, lettuce, taco sauce…

This makes a lot and it freezes well.

18-Minute Cake

Mix:

2 cups flour

2 cups sugar

½ tsp. salt

Melt and add to above:

1 cube butter

½ cup oil

1 cup water

¼ cup cocoa

Combine and add:

½ cup buttermilk

1 tsp. soda

Beat and add last:

2 eggs

1 tsp. vanilla

Bake at 400 in 9x17 greased pan 18-25 minutes until done.  ??? for 9x13

Frosting:

2 cups powdered sugar

¼ cup cocoa

½ cube butter

Beat well until blended. Add ½ tsp vanilla and canned milk until thin.

Magleby's Buttermilk Pie

Mix together 2 1/2 cups sugar

1 1/2 cups flour

1 tsp baking powder

3/4 tsp baking soda

In a separate bowl mix together 4 eggs

2 c buttermilk

2 Tbsp lemon juice

2 tsp vanilla

1/2 cup melted butter *add last

Combine and pour into a baked pie shell (or not). Bake at 400 degrees for 15 minutes and then 325 for 50 minutes until spongy and brown.  Serve warm with raspberries and whipped cream.  

Simplest Cream Pie

1 sm package instant pudding

1 can sweetened condensed milk

1 can water

1 ¾ cup whipping cream

Wisk pudding, milk and water together.  Different bowl whip cream til pretty thick.  Fold into pudding mix.

Makes 2 pies

For banana cream use banana cream pudding and slice bananas into the bottom of the pie shell.

For coconut cream use coconut cream pudding and toast coconut for the top.  Can also stir coconut into pudding mix.

For chocolate cream use chocolate pudding, top with whipped cream.

Favorite Pumpkin Cookies

1 cup pumpkin           

1 cup shortening

1 cup sugar

1 egg

1 tsp. vanilla

Blend together.  Then add:

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. salt

1 cup milk chocolate chips

Mix and drop on cookie sheet.  Bake 10 to 12 minutes at 375

Frosting

3 Tbsp. melted butter

3 Tbsp. milk

½ cup brown sugar

Powdered sugar

Boil butter, milk, and brown sugar 2 minutes.  Then add enough powdered sugar to make of thin spreading consistency.  Spread on cookies immediately because frosting will harden.  As frosting hardens add a few drops of milk to thin and make spreadable.  

Tortellini Soup

TORTELLINI SOUP

½ lb. Italian sausage, cooked

2 tsp. olive oil

½ c. chopped onion

2 cloves minced garlic

¼ c. chopped carrots

1-2 small zucchini, sliced

2 c. fresh spinach or 1 pkg. (10 oz.) frozen spinach

4 cans chicken or vegetable broth (I use bouillon paste)

1 can diced tomatoes with juice

(or 1 can whole tomatoes, pureed)

1 ½ tsp. dried basil

1 pkg. Butoni 3-cheese tortellini

Grated Parmesan cheese

In stockpot, sauté in olive oil onion, garlic and carrots.  Add broth, tomatoes and basil.  Bring to a boil, reduce heat and simmer 15 minutes.  Add zucchini, spinach and tortellini and simmer for 7-9 minutes (according to pasta cooking directions).  Add sausage.  Serve with Parmesan cheese.

Nana's Crock pot Stroganoff

Crock Pot Stroganoff

1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 pkg.Dry Lipton onion soup mix
Optional: 1 can mushrooms or fresh (I like the little button ones that come in a jar)
1 soup can water
2 lbs. stew meat

Cook in Crock Pot 5 hours
Serve over noodles
Serves 6 - 8

Nana's Fruit Salad Dressing

Nana's sauce for Fruit Salad

 2 c. boiling water
4 Tbsp. cornstarch
1 cup sugar
1/2 tsp. salt
1/2 tsp. lemon extract

Combine first 4 ingredients in sauce pan and stir well. Cook stirring very often until
it becomes thickened and clear.  Remove from heat and stir in Lemon extract. Refrigerate
until chilled.

When cool stir over cut up fruit:
Grapes
Bananas
Mandarin oranges
Pineapple Tidbits
Strawberries
Blueberries
Kiwi
Really any fruit combo you choose. Nana used to put whole pecan halves which I loved, nut that I am.
Reserve a little of the sauce to stir into whipped cream as a sweetener and put a lovely dollop on top.
Beautiful and scrumptious.

Green Enchiladas

Green Enchiladas

2 dz. tortillas

1 cup oil

Grated Cheese

chopped onion

Dip each tortilla in very hot oil, just long enough to soften.  Generously spread each with cheese and onion; roll up.  Place in a shallow baking dish.  Cover with Green Sauce

Green Sauce

1 pkg. spinach

2 cans cream of chicken soup

2 cans (4 oz.) whole green chiles, drained and chopped

1/4 tsp. salt

1 pt. sour cream

1 1/2 c. grated cheese

Cook spinach in water. Drain water, put in blender and add soup, chiles, and salt,

sour cream and blend well. Pour over enchiladas.   Sprinkle with grated cheese, cover and bake at 350 for 30 min.

Makes 24 enchiladas (probably 1/2 recipe will feed a small family)

(I use the uncooked tortilla shells and I just cook them with a little Pam spray and not the oil.  I also use  chopped green chiles.  As you know  you can also use whole wheat

tortillas!)

Bon A petit!

Stir Fry Sauce

Stir Fry Sauce by Gigi

You can use this with Chicken or beef and whatever veggies you love.

Fry uncooked, bite-sized meat in wok or hot frying pan in a little Olive Oil.
Sprinkle with a little ginger and garlic.

Remove meat and make sauce in same pan.
Sauce:
1/2 c. brown sugar (may want to start with 1/4 c. and add to taste)
1 Tbps. sesame seed oil
1 - 3 tsp. hot chili oil (just a little makes it really good)
1/2 cup Oriental Yoshida's gourmet sauce
1 cup chicken broth
Combine together and thicken with 2 Tbsp. cornstarch that has been stirred into 2 Tbsp. water.

Add veggies, (slightly precook any that you don't want to have too crisp) and meat to sauce.

Serve over cooked rice.  (We like the sticky kind with this)
Enjoy!

Sesame seed oil and Hot chili oil are found with the oriental foods in most grocery stores.
Yoshida's I buy at Costco.
This recipe is one that I just tweaked from other recipes.

Fluffiest Pancakes Ever

mmmmm...

2 cups flour                  3 Tbsp. sugar

2 tsp. baking powder          2 lg. eggs

1 tsp. baking soda            3 cups buttermilk

½ tsp. salt                  4 Tbsp. melted butter

Mix dry ingredients, add eggs and buttermilk, then butter last.

Brown Sugar Pancakes

Dense, tasty, and a great way to use food storage

2 eggs                                                                1 tsp. baking powder

2 cups milk                                                        1 tsp. salt

4 Tbsp. oil                                                          ½ cup packed brown sugar

1 cup white flour                                                1 cup rolled oats

1 cup wheat flour                                               

1 tsp. baking soda

Combine the flours, baking soda, baking powder, salt, brown sugar, and oats.  Mix together eggs, milk, and oil and pour into dry mixture.  Let batter rest 15 minutes.  Batter will be thick.  For each pancake, pour about ¼ cup onto a lightly greased griddle at low-med heat.   Makes about 20 pancakes.

(I half the recipe to feed my family once.)

Sunshine Carrots

(the best way to eat 'em.)

Cook 1 small bag of mini carrots or 7-8 cut and peeled carrots.  (I always steam them.)

Sauce:

1 Tbsp. sugar                           ¼ cup orange juice

1 tsp. cornstarch                  1-2 Tbsp. butter

1/8 – ¼ tsp. ginger                  ¼ tsp. salt

Boil and cook until clear.  Pour over carrots and toss just before serving.

Chicken Pasta with Creamy Parmesan Sauce

Yummy like alfredo but without the calories

Cook 16 oz. pasta

Sauté 2 cubed chicken breasts in olive oil, salt and pepper to taste.

Sauce:

½ c. onion, chopped fine                  2 Tbsp. butter

3-4 cloves garlic, minced                  ¼ tsp. pepper

8 oz. sour cream                           3 Tbsp. flour

2 c. chicken broth                           ¾ c. Monterey jack cheese

Saute onion in butter until tender, add garlic and pepper.   Stir flour into sour cream and add to onion mixture.  Whisk in broth and cook, stirring, till thick and bubbly.  Remove from heat and stir in cheese.

Put pasta in large serving bowl, spread chicken on top, pour sauce over it and toss.  Garnish with fresh grated parmesan cheese.

Ali's Broccoli Salad

I love it when Ali brings this to Allen family gatherings!!

1 Large Bunch Broccoli washed and cut into bite sized pieces

1 c. shredded cheddar cheese

1/2 c. sunflower seeds

Chopped purple onion

crumbled bacon- I bought the bagged kind ready to use- not bacon bits but same area in store near salad dressings- fun discovery.

craisins

Dressing-

1 c. mayo

1/2 c. sugar

1/2 t. salt

2 T. red wine vinegar

Mix dressing and chill.  Pour on salad right before ready to serve.

Mom's Minestrone Soup

1 or 2 lb. ground beef / sausage- cook and drain

28 oz. can tomatoes

1   14 oz. Kidney beans

15 oz. white northern beans

1 can green beans 

2 stalks celery

2 cups chopped cabbage

2 small zucchini sliced 

1 cup uncooked macaroni

3 cups water

1/2 c, red wine vinegar

2 tsp. beef bouillion

1 1/2 tsp. salt

1/4 tsp. oregano

1/4 tsp. marjoram

2 carrots sliced (or you can use the shredded kind you buy in a package)

(frozen peas can be added at the very end)

Sprinkle with parmesan cheese. 

Serves 12

Pumpkin Muffins

(secret's in the sauce!)

3 cups flour
2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

¼ tsp. nutmeg

½ tsp. ginger

½ tsp. cloves

1 cup butter

2 cups sugar

4 eggs

14 oz. pumpkin

12 oz. semi-sweet chocolate chips

Sift dry ingredients.  Cream the rest together; mix.  Fold in chips and bake 350 for 22-25 minutes.  Makes 2-3 dozen.

Glaze:

1 cup powdered sugar

1 ½ - 2 Tbsp. warm water

dash of cinnamon

While muffins cool mix together and drizzle over.

Chicken Lasagna

A favorite meal to give away - freezes well and tastes great 

3 chicken breasts

6 uncooked “no-boil” lasagna noodles

1 cube chicken bouillon

¼ c. water

8 oz. cream cheese

2 c. mozzarella

26 oz. jar Prego sauce

Boil chicken, shred.  Dissolve bouillon in water, mix with chicken.  Add cheeses.  Pour some sauce in bottom of 8x8 pan.  Lay noodles, then chicken, then sauce, and repeat.  Sprinkle some mozzarella on top.  Bake at 350 for 40-45 minutes, uncovered.

Jeff’s variation on above; Amy thinks both ways are tasty:

Substitute the chicken with 1 lb. browned ground beef

Use beef bouillon instead of chicken

Substitute 4 of the 8 oz. of cream cheese with 4 oz. cottage cheese