tag:blogger.com,1999:blog-4323875529689922992024-03-08T17:40:17.112-06:00Cooking With OmaMy daughters have been telling me for years that I need to find a way to save all of my family favorite recipes, so I have decided to share them here for all to enjoy.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-432387552968992299.post-50348152158586430982011-01-03T06:17:00.000-06:002011-01-03T06:17:48.514-06:00Sweet Corn4 cans Shoepeg Corn<br />
1 med. size container Heavy Whipping Cream<br />
1 stick butter<br />
4 TBSP Flour<br />
4 TBSP Sugar<br />
Chopped Jalepenos (optional)<br />
<br />
Mix all ingredients and add to a crockpot or into a casserole dish. Cook on high in crock pot for at least 2 hours or in the oven at 350 for 30-45 minutes or until it is thick. If dish is not thickening, add a small amount of cornstarch slurry and continue to cook until desired thickness.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-55144914251006815552010-06-23T16:15:00.000-05:002010-06-23T16:15:51.243-05:00Chicken & Wild Rice Casserole - With VariationsThis was originally posted as Chicken and Wild Rice Casserole, but there are a couple of variations that have become favorites...<br />
<br />
<em>Chicken and Wild Rice Casserole</em> <br />
<br />
<br />
4 boneless, skinless chicken breasts, cooked and chopped<br />
2 boxes Uncle Ben's Long Grain and Wild Rice (original), cook per directions on box<br />
1 cup mayonaise<br />
1 can cream of celery<br />
1 can cream of chicken<br />
1 can cream of mushroom<br />
1 can water chestnuts<br />
1 small jar pimentos<br />
2 cans french style green beans<br />
1 sleeve Ritz crackers<br />
1/2 stick butter, softened<br />
<br />
Mix all ingredients, except crackers and butter, and pour into a greased 9x13 glass pan. Crumble crackers and sprinkle over casserole. Dot butter over the top of the crackers. Bake uncovered at 350 for 30 to 45 minutes or until hot.<br />
<br />
<br />
This original recipe was dubbed "Eggroll Casserole" by Matt, becuase the water chesnuts made it seem like an Asian sort of dish.<br />
<br />
<em>Variation #1 (Jen's variation):</em><br />
<br />
Use only 1 can green beans<br />
Leave out the cream of celery and add 1/2 cup Ranch dressing<br />
Instead of water chestnuts, use marinated artichoke hearts, chopped<br />
Substitute canned chicken if you're in a hurry<br />
<br />
<em>Variation #2 (Em's variation, from the Paula Deen recipe):</em><br />
<br />
Mix one cup of shredded cheddar cheese into the casserole.<br />
Leave off the water chestnuts and pimentosMelodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-77255662861825332822010-03-21T10:38:00.000-05:002010-03-21T10:38:01.977-05:00Lemon CakeWhen we say Lemon Cake, we mean SUPER LEMON-Y Lemon Cake. This is not for someone who doesn't love lemon.<br />
<br />
1 pkg lemon jello<br />
2/3 cup Vegetable Oil<br />
1 box Yellow Cake Mix<br />
4 Eggs<br />
1/2 tsp Lemon Extract<br />
<br />
Topping:<br />
2 cups Powdered Sugar<br />
Juice from 2 Lemons (1/2 cup)<br />
<br />
Dissolve lemon jello into 1 cup boiling water. Cool.<br />
Mix vegetable oil with yellow cake mix. Mix well. Add 4 eggs and mix well. Add lemon extract and jello mixture. Mix well.<br />
Pour into 13x9 inch pan and bake at 350 for 40 minutes.<br />
<br />
After baking, poke holes in cake with fork or toothpick, mix powdered sugar & lemon juice, and pour mixture over cake. Will create a thin, sugary glaze.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-83082388287558022812010-03-21T10:33:00.003-05:002010-06-04T12:49:31.988-05:00Lasagne2 lbs. Ground Chuck<br />
1 small chopped onion (optional)<br />
Salt<br />
Pepper<br />
Garlic Salt<br />
1 large can whole tomatoes, crushed<br />
1/2 can tomato paste<br />
1/2 can water<br />
1 lb. Velveeta cheese, grated<br />
2-2 cup pkgs. grated Mozzarella Cheese<br />
Grated Parmesan Cheese (optional)<br />
1 box Lasagne noodles<br />
<br />
In a large skillet, brown hamburger meat and onion. Add salt, pepper and garlic salt to taste. Add tomatoes and tomato paste. Allow mixture to come to a boil, then simmer (mixture will be like a marinara sauce).<br />
Meanwhile, boil lasagne noodles just until softened. Drain and rinse noodles. In a large bowl, combine the grated cheeses.<br />
<br />
To start, add a small amount of meat sauce to the bottom of a sprayed (Pam) 9x13 glass pan. Then layer ingredients: noodles, sauce, then cheese, until all ingredients are depleted (at least 3 layers of each). (You may have enough for a small pan as well.) Sprinkle Parmesan Cheese on top before baking.<br />
<br />
Bake at 350 until golden brown and bubbly.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-78094014430361456292010-03-21T10:29:00.000-05:002010-03-21T10:29:12.383-05:00Chicken Salad4 Chicken Breasts<br />
4 Eggs (or one egg per chicken breast)<br />
Chopped Sweet Pickles (to taste), reserve juice<br />
Blue Plate Mayo (to taste)<br />
<br />
Boil chicken & eggs with salt & pepper until cooked through and tender. Chop/shred chicken. Chop eggs into chicken. Add chopped pickles (approximately 1 cup), pickle juice, and mayo until well-moistened. Serve on bread for sandwich or on crackers.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-68645823449269308852010-03-21T10:26:00.000-05:002010-03-21T10:26:19.389-05:00Sweet Potato CasseroleFilling:<br />
3 Cups Cooked, Mashed Sweet Potatoes<br />
1 Cup Sugar<br />
2 Eggs<br />
1/2 Cup Milk<br />
1/2 Stick Margarine<br />
1 tsp Vanilla<br />
<br />
Topping:<br />
1 Cup Brown Sugar<br />
1/3 Cup Margarine<br />
1/2 Cup Flour<br />
1 Cup Chopped Pecans<br />
<br />
Mix filling ingredients until smooth. Pourinto well-greased casserole dish. Mix topping ingredients with fork or by hand. Crumble on top of filling mixture. Bake at 350 for 30-35 minutes.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-86660408095117748342010-03-21T10:23:00.001-05:002010-06-03T19:46:42.521-05:00World Famous Baked Beans1 lb Ground Chuck<br />
1/2 bottle sweet BBQ sauce (I really like the new Kraft Chipotle BBQ Sauce)<br />
1 Large can Van Camps or Bush's baked beans<br />
1/3 cup brown sugar<br />
(Optional - smoked sausage links, cut into small pieces)<br />
<br />
Brown hamburger (and optional smoked sausage). Mix with other ingredients and bake at 275 for 1 hour or until brown and bubbly on top.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-39393413087760840362010-03-21T10:21:00.000-05:002010-03-21T10:21:24.237-05:00Taco Soup1 Medium Onion<br />
2 lb Ground Chuck<br />
1 Can Red Kidney Beans<br />
1 Can Hot Chili Beans<br />
1 Can Green Chiles<br />
1 Can Mexican-style corn<br />
3 Cans Mexican-style stewed tomatoes<br />
1 Pkg Taco Seasoning<br />
1 Pkg Rand Dressing Mix<br />
<br />
Brown ground chck with onion then add other ingredients. Simmer on medium-low heat for 30-45 minutes. May also be cooked in a crock pot. Great with cheese & sour cream, crackers, or tortilla chips. <br />
*Without cheese and sour cream, this recipe is only 2 Weight Watchers points per serving.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-35458968481329161252010-02-12T17:15:00.001-06:002010-03-21T09:48:51.544-05:00Twice Baked Sweet Potatoes4 to 6 sweet potatoes, baked, peeled, and mashed<br />
1/4 to 1/2 cup plain yogurt<br />
1/2 cup shredded cheddar cheese, divided<br />
2 to 4 TBSP chopped chives or green onions<br />
6 slices turkey bacon, cooked and chopped, divided<br />
<br />
Mix sweet potatoes, yogurt, half of the cheese, green onions, and most of the bacon in a large bowl. Pour into greased baking dish and smooth. Sprinkle remaining cheese and bacon over the top. Bake at 350 for approximately 30 minutes.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-89046029394982499082010-02-12T17:10:00.003-06:002010-03-21T09:55:30.963-05:00Scalloped Corn1 stick butter, melted<br />
2 eggs, beaten<br />
8 oz sour cream<br />
1 can whole kernel corn<br />
1 can cream style corn<br />
1 box Jiffy corn muffin mix<br />
shredded cheddar cheese, optional<br />
green onions or chives, optional<br />
<br />
Mix all ingredients together and pour into greased baking dish. Bake at 350 for 45 minutes.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-17919870648396619302010-02-04T22:13:00.001-06:002010-02-04T22:13:52.574-06:00Easy Chocolate Ice Cream2 quarts chocolate milk<br />
9 oz thawed cool whip<br />
1 can sweetened condensed milk<br />
<br />
Mix ingredients together and freeze in ice cream freezer.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-72540132743143924982010-02-04T22:11:00.001-06:002010-03-21T09:49:19.043-05:00Porcupine Meat Balls1&1/2 pounds ground beef<br />
1/2 cup uncooked rice<br />
1 tsp salt<br />
1/4 tsp pepper<br />
1/4 cup chopped onion<br />
1 can condensed tomato soup<br />
1/2 cup water<br />
<br />
Combine meat, rice, salt, pepper, and onion. Shape into small balls. Blend soup and water; heat in pressure pan until mixture begins to simmer. Add meat balls. Cook at 15 lbs pressure for 10 minutes. Release pressure normally.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-80039635881815625082010-02-04T22:08:00.000-06:002010-02-04T22:08:03.661-06:00Marinated Cheese1/2 cup olive oil<br />
1/2 cup white balsamic vinegar<br />
3 TBSP chopped fresh parsley or 1&1/2 TBSP dried<br />
3 TBSP minced green onions<br />
1 tsp dried basil<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
3 cloves minced garlic<br />
2 oz jar diced pimentos, drained<br />
8 oz block sharp cheddar cheese, chilled<br />
8 oz cream cheese, chilled<br />
<br />
Combine first 10 ingredients in a jar; cover tightly and shake vigorously. Set marinade aside. Cut both blocks of cheese into 1/4" cubes. Arrange cheese cubes on plate or tray. Pour marinade over cheese. Cover and marinate in fridge for at least 8 hours. Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-4264957299795057942010-02-04T22:02:00.001-06:002010-03-21T09:55:50.544-05:00Nana's Fluffy Cheesecake8oz cream cheese, softened<br />
8oz cool whip <br />
1/3 cup sugar<br />
1 cup sour cream<br />
2 tsp vanilla<br />
1 graham cracker crust <br />
<br />
Beat cream cheese until smooth. Gradually add sugar, blend in sour cream and vanilla. Fold in cool whip and spoon into graham cracker crust. Chill for 4 hours before serving.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-44082500319411470492010-02-04T21:56:00.000-06:002010-02-04T21:56:47.640-06:00Zuppa Toscana (Olive Garden)3/4 cup onions, diced<br />
1 slice bacon, diced<br />
1&1/4 tsp garlic, minced<br />
1 oz. chicken boullion<br />
1 quart water<br />
2 medium potatoes, cut in half lengthwise, then in 1/4" slices<br />
2 cups Kale, sliced<br />
1&1/2 cups cooked sausage<br />
3/4 cup heavy whipping cream<br />
<br />
Saute onions and bacon in saucepan over medium heat until onions are almost clear. Add garlic and cook one additional minute. <br />
<br />
Add boullion, water, and potatoes. Bring to a simmer for 15 minutes. Add remaining ingredients and simmer 5 more minutes. Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-504484635299734602010-02-04T21:52:00.001-06:002010-03-21T09:50:04.120-05:00Easy Sausage Balls10 oz Sharp cheddar cheese<br />
2&1/2 cups Bisquick<br />
1 lb hot sausage<br />
<br />
Melt cheese in microwave. Mix all ingredients together and form into balls. Bake at 350 for 15-20 minutes or until completely cooked.<br />
<br />
*We also like these as breakfast. We eat them with strawberry or grape jelly.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-48209933793869043762010-02-04T21:45:00.000-06:002010-02-04T21:45:45.679-06:00Squash Dressing2 cups cornbread crumbs<br />
2 cups boiled squash<br />
1/2 stick butter melted<br />
1/2 cup green pepper, chopped<br />
1/2 cup onion, chopped<br />
1 can cream of chicken soup<br />
1/2 can pet milk<br />
salt and pepper to taste<br />
<br />
Bake at 350 for 30 minutes. Top with grated cheese and melt. Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-86020021495546601172010-02-04T21:37:00.000-06:002010-02-04T21:37:10.648-06:00Peach Crunch2 sticks butter<br />
2 cups flour<br />
1 cup pecans<br />
<br />
Put flour in 9x13 pan. Cut butter into flour with 2 knives. Put pecans in and mix. Press into pan with fingers. Bake at 325 for 15-20 minutes. Allow to cool completely.<br />
<br />
1 Large Cool Whip<br />
8 oz. cream cheese<br />
1 box confectioner's sugar<br />
<br />
Mix all together. Spread on top of flour mixture. Allow to stand in fridge for 3 hours, or until set up. Top with 2 cans pie filling. Refrigerate.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-80042283247019339992010-02-04T12:59:00.000-06:002010-02-04T12:59:55.015-06:00Marinated Salad1 can whole kernel corn<br />
1 can french cut green beans<br />
1 can English peas<br />
1 jar pimentos<br />
1 cup green pepper, chopped<br />
1 cup celery, chopped<br />
1 cup onion, chopped<br />
<br />
Mix all ingredients in large bowl.<br />
<br />
Dressing:<br />
Heat to boiling:<br />
1 cup sugar<br />
1 tsp salt<br />
1 TBSP pepper<br />
3/4 cup vinegar<br />
1/2 cup oil<br />
1 TBSP water<br />
<br />
Combine dressing with vegetables. Cover and refrigerate. Best if it is served after at least 4 hours in fridge.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-22637128288783547032010-02-04T12:56:00.000-06:002010-02-04T12:56:32.641-06:00Corned Beef Ball2 pkgs cream cheese<br />
2 pkgs corned beef<br />
6 green onions chopped<br />
1 TBSP mayonaise<br />
1 TBSP Horseradish<br />
Garlic Salt<br />
<br />
Mix together and form into ball.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-65400463857335238372010-02-04T12:54:00.000-06:002010-02-04T12:54:54.229-06:00French Toast CasseroleLoaf of French Bread<br />
8 eggs<br />
2 cups half & half<br />
1 cup milk<br />
2 TBSP sugar<br />
1 tsp vanilla<br />
<br />
Topping:<br />
1 cup butter, softened<br />
1 cup brown sugar<br />
1 cup pecans, chopped (optional)<br />
1/4 tsp nutmeg<br />
1/4 tsp cinnamon<br />
<br />
Cut bread into cubes. Lay bread in greased 9x13 glass pan. Mix eggs, half & half, milk, sugar, and vanilla and pour mixture over bread. Cover and refrigerate overnight.<br />
<br />
Mix all ingredients for topping with a fork and sprinkle over bread. Bake at 350 for 45 minutes.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-71005215827613505242010-02-04T12:48:00.000-06:002010-02-04T12:48:12.940-06:00Percolator Punch3 cups apple juice or apple cider<br />
2&1/2 cups pineapple juice<br />
2 cups cranberry juice<br />
1/2 cup light brown sugar<br />
1/4 tsp salt<br />
2 sticks cinnamon<br />
1 tsp whole cloves<br />
1/2 tsp whole allspice<br />
<br />
In coffee percolator, mix juices, brown sugar, and salt. In basket, place cinnamon, cloves, and allspice. Plug in coffee pot and run through cycle. Serves 10.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-67046398168997692602010-02-04T12:45:00.001-06:002010-03-21T09:56:17.669-05:00Chicken Enchiladas2&1/2 cups chopped cooked chicken<br />
1 can cream of chicken soup<br />
16 oz. sour cream, divided<br />
8 oz shredded Colby and Monterey Jack Cheese, divided<br />
16 oz. jar taco sauce<br />
12-8" flour tortillas<br />
<br />
Mix chicken soup, 1 cup of sour cream, and 1 cup of cheese. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in greased 9x13 pan. Top with sauce, cover with tin foil. Bake at 350 for 25 minutes. Uncover; sprinkle with remaining cheese. Bake an additional five minutes. Makes 6 servings.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-82530995036682182812010-02-04T12:40:00.000-06:002010-02-04T12:40:45.437-06:00Yeasted WafflesBatter should be made 12 to 24 hours in advance.<br />
<br />
1&3/4 cups whole, low-fat, or skim milk<br />
8 TBSP unsalted butter, cut into cubes<br />
2 cups unbleached all-purpose flour<br />
1 TBSP Sugar<br />
1 tsp salt<br />
1&1/2 tsp instant yeast<br />
2 large eggs<br />
1 tsp vanilla<br />
<br />
1. Heat milk and butter over med-low heat until butter is melted, 3 to 5 minutes. Cool until warm to touch. <br />
2. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine.<br />
3. Gradually whisk warm milk mixture into flour; whisk until batter is smooth.<br />
4. In small bowl, whisk eggs and vanilla until combined, then add it to the batter and whisk until incorporated. <br />
5. Scrape down sides of bowl with rubber spatula. Cover bowl with plastic wrap and refrigerate at least 12 hours and up to 24 hours. <br />
6. Remove batter from refrigerator and whisk batter to recombine (batter will deflate).<br />
7. Cook waffles according to waffle iron directions.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0tag:blogger.com,1999:blog-432387552968992299.post-65919938211670836632010-02-04T11:25:00.001-06:002010-03-21T09:47:52.488-05:00Mama Ruth's Mexican Cornbread1&1/2 cup self-rising cornmeal<br />
1/2 cup oil<br />
1 small can cream style corn<br />
3 tsp. baking powder<br />
1 cup grated sharp cheddar cheese<br />
3 jalepeno peppers, chopped<br />
1 small onion, chopped<br />
2 eggs<br />
1 cup buttermilk<br />
<br />
Beat eggs well. Add all ingredients and mix well. Bake in a large and small black skillet for 45 minutes at 350.Melodyhttp://www.blogger.com/profile/06758442518269743393noreply@blogger.com0