CREAM CHEESE DANISH

CREAM CHEESE DANISH

From Roy Reid (From Janice Kidd)

2 pkgs. refrigerated crescent rolls, "butter flake" variety preferred
2 pkgs. (8 oz.) brick cream cheese, at room temperature
1 cup white sugar
1 large egg
1 t. vanilla

Topping:
1/3-1/2 cup butter, melted (3/4 to 1 stick)
1/2 cup brown sugar
1 t. cinnamon
1 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.

Press one pkg. of crescent rolls evenly into the bottom of the pan, pressing seams together. You may need to cut off about 1 inch of the end.

Mix until smooth the cream cheese, sugar, egg, and vanilla.

Spread cream cheese mixture evenly over the crescent roll layer in the dish.

Place the rolled out contents of the second pkg. of crescent rolls on top of the cream cheese mixture.  Press the seams together if possible.  As above, you may need to cut off a portion of the crescent rolls to make it fit the dish.

Add sugar, cinnamon, and pecans to melted butter and spread evenly over the top of the crescent rolls.

Bake until browned at 350 degrees for 20-30 minutes.  Watch carefully.

If serving warm, just use a spoon. Cool if you prefer to cut into bars before serving.

Janice Kidd's note:  Reduced fat cream cheese is fine. This is a great dish for carry-in meals because it is terrific warm, very good at room temperature, and leftovers are not half bad cold straight from the fridge.  I tasted this at a brunch for a Bible study group. I was one of the crowd clamoring for the recipe and was delighted it was so easy to prepare once I got over obsessing about putting the crescent rolls down 'perfectly.'  

CHOCOLATE MACAROONS

CHOCOLATE MACAROONS

From Lucy Reid (From Aunt Juanita Stevenson)

Melt to smooth paste shortening size of an egg.

Cream:
1 cup sugar
2 unbeaten eggs
1 cup plus 1 T. sifted flour
2 T. cocoa
1 t. vanilla
1 t. baking powder
dash salt
1 1/2-2 cups coconut 

Mix well and set in refrigerator until cold or overnight.

Make into balls the size of an English walnut and roll in powdered sugar.

Bake on cold cookie sheet 8-10 minutes at 350 degrees.

ORANGE DELICIOUS

ORANGE DELICIOUS

From Lucy Reid (From Aunt Claribel Willoughby)

1 can frozen orange juice concentrate
1  1/2 cups cold water
1/2 cup milk
1/2 cup sugar
1 t. vanilla
1 tray ice cubes

Mix in blender, adding ice slowly. 

CRAZY CAKE

CRAZY CAKE

From Lucy Reid (From Fran Ruble)

1  1/2 cup flour
1 cup sugar
3 T. cocoa
1/2 t. salt
1 t. soda

Sift ingredients into loaf pan.  

Add:

1 T. vinegar
1 T. vanilla
5 T. melted shortening

Pour 1 cup cold water over all and mix well.

Bake at 350 degrees for 35-45 minutes.

GRANDMA NANCY'S CHICKEN SALAD

GRANDMA NANCY'S CHICKEN SALAD

From Angie Reid (From Mom, Nancy Ionoff)

4 chicken breasts, cooked, chopped
1/2 cup mayonnaise
1/2 cup sour cream
Salt, pepper, to taste
Grapes, chopped
Slivered or chopped almonds

Mix together and add more sour cream and mayonnaise, if needed.

BEST CARROT CAKE

BEST CARROT CAKE

From Angie Reid  (from Grace Denhoff)

Preheat oven to 350 degrees.

2 cups flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 large eggs
2 cups sugar
3/4 cup oil
3/4 cup buttermilk
2 t. vanilla
2 cups grated carrot
1 (8 oz.) can crushed pineapple, drained
1 (3 1/2 oz.) can flaked coconut
1 cup pecans, chopped (or walnuts)

Line 3 cake pans with waxed paper; lightly grease, flour.  Set aside.

Stir together the first 4.

Beat eggs and next 4 at medium speed til smooth.

Add flour mixture, at low speed until blended.

Fold in carrots and next 3.

Pour batter into cake pans.

Bake at 350 for 25-30 minutes, until wooden pick inserted comes out clean.

Drizzle buttermilk glaze evenly over layers. Cool in pans on wire racks 15 minutes.

Remove from pans; cool completely on wire racks.

Frost with cream cheese frosting.

SOUR CREAM BANANA PUDDING

SOUR CREAM BANANA PUDDING

From Angie Reid (From Karis Denhoff)

1 large box instant vanilla pudding
2  1/2 cups milk
8 oz. sour cream
1 large container Cool Whip
1 large box vanilla wafers
4-5 bananas

Mix pudding with the milk; beat according to pkg. directions.

Add sour cream and half the cool whip.  Mix well.

Layer vanilla wafers and bananas in a large bowl, pouring pudding over each layer.

Put remaining Cool Whip on top and sprinkle with crushed vanilla wafers.

Chill thoroughly.

LAYERED GREEN PEA SALAD

LAYERED GREEN PEA SALAD

From Angie Reid (Dad's Sunday dinners)

1 small head of lettuce, washed and dried
1 bag frozen peas
1 small red onion, finely chopped
1 can water chestnuts
1  1/4 cup mayonnaise
2 T. sugar
6 slices bacon, cooked, crumbled
1  1/2 cups shredded cheddar cheese

In a 9 x 13 dish, make layers - half the lettuce, then 1/2 the peas, then onion, 
then peas. Top with remaining lettuce.

Mix the dressing - mayo and sugar - and spread over the salad.  

Garnish with crumbled bacon.  Top with cheddar cheese.

Cover.

Refrigerate 8 hours or overnight. Serves 6.

CALYPSO BEANS

CALYPSO BEANS

From Angie Reid (From Mom, Nancy Ionoff)

1 lb. hamburger
1/2 lb. bacon
1/2 cup onions
1/2 cup brown sugar
1 T. mustard
2 T. vinegar
1 large can pork n beans
1 large can kidney beans
1 large can butter beans

Brown bacon, hamburger, and onion; drain.

Add remaining ingredients.

Cook in crockpot for 6 hours on high or 1  1/2 hours in oven.

MAC N CHEESE

MAC N CHEESE

From Angie Reid (from Karis)

4 T. butter, cut in pieces
1/2 cup sour cream
2 cups cheddar cheese, grated
3 eggs, beaten
4 cups cooked elbow macaroni, drained
1/2 t. salt
1 cup milk

Preheat oven to 350 degrees.

Place cooked macaroni in a large bowl while still hot and mix in the cheddar.

In a separate bowl, combine the remaining ingredients - then combine with the macaroni-cheese mixture.

Pour all into a casserole dish and bake for 30-45 minutes.  

Top with additional cheese, if desired.

BAKED CHEESE SQUARES

BAKED CHEESE SQUARES

From Angie Reid  (From Aunt Tammy Flowers)

9 eggs
1/2 t. salt
1  1/2 lbs. shredded cheddar cheese
1 can Green chiles

Mix together.

Bake in greased 9 x 13 pan at 350 degrees for 25 minutes.

COLESLAW

COLESLAW

From Angie Reid (From Aunt Tammy Flowers)

1 pkg. coleslaw cabbage
1 bottle coleslaw dressing
1 can pineapple, drained if needed
1 can mandarin oranges, drained

Mix all together and chill.

HEAVENLY HASH

HEAVENLY HASH

From Angie Reid (from Aunt Tammy Flowers)

1 cup Mandarin oranges
1 cup pineapple chunks, drained
1/2 cup maraschino cherries, chopped and drained
1 cup coconut
1 cup miniature marshmallows
1 cup sour cream

Combine all ingredients and mix.

Chill for several hours or overnight.

CHICKEN TETRAZZINI

CHICKEN TETRAZZINI

From Angie Reid (from Aunt Tammy Flowers)

1 boiled & boned chicken
1 can mushroom soup
1 can cream of chicken soup
1 soup can of milk
8 oz. Velveeta cheese (more is better)
12 oz. spaghetti

Cook spaghetti in the chicken broth, drain and add all the ingredients.

Bake at 350 degrees until bubbling and hot all the way through.

Tammy's note: Sometimes I buy a roasted chicken and cook the spaghetti in chicken broth.

CHEESECAKE

CHEESECAKE

From Lucy Reid (Aunt Juanita Stevenson)

1 pkg. lemon jello dissolved in 1 cup water

Beat: 
1 (8 oz.) cream cheese, softened
1 cup sugar

Whip:
1 large can evaporated milk
1 t. vanilla

Beat cream cheese and sugar.  Whip milk.  Put jello in last.

Crust:

24 graham crackers
1/2 cup sugar
1/2 cup butter

JIFFY CAKE DESSERT

JIFFY CAKE DESSERT

From Lucy Reid (Aunt Clara Willoughby)

Prepare 1 small Jiffy Cake mix as directed on box.

Pour in 9 x 13 pan.

Bake 350 degrees for 18-20 minutes. Cool well.

Mix 2 packages Instant Vanilla Pudding with 3 cups milk.

Add 1 (8 oz.) pkg. cream cheese.

Spread over cake.

Now spread on 1 (20 oz.) can crushed pineapple, well drained.

Cover with 9 oz. container of Cool Whip.

Chill or will freeze well.

PEANUT BUTTER PINWHEELS

PEANUT BUTTER PINWHEELS

From Lucy Reid (Aunt Juanita Stevenson)

1/2 cup shortening
1 cup sugar
1/2 cup chunky peanut butter
1 egg
1 t. vanilla
1  1/4 cup sifted flour
1/2 t. salt
1/2 t. soda
2 T. milk
1 pkg. (6 oz.) chocolate bits

Cream shortening, sugar, peanut butter, egg and vanilla.

Add sifted dry ingredients alternately with milk.

Roll out cookie dough to rectangle 1/4 inch in thickness.

Melt chocolate bits over hot water and cool slightly.

Roll in jelly roll fashion and chill 1/2 hour.

Slice with a sharp knife into thin slices (1/8 inch thick).

Bake at 350 degrees for 8 minutes.

Makes 5-6 dozen cookies.

CHOCOLATE COOKIES

CHOCOLATE COOKIES

From Lucy Reid (Grandma Stevenson)

3 squares unsweetened chocolate
4 T. butter
2/3 cup sugar
1 egg
2/3 cup milk
1 t. vanilla
1  1/2 cups sifted flour
1  1/2 t. baking powder
1/2 t. salt

Melt butter and chocolate.  Cool.

Add sugar, egg, vanilla and salt. Mix well.

Add flour and baking powder, alternately with the milk.

Drop by teaspoon on greased cookie sheet.

Bake 7 minutes at 375 degrees.  Makes 3 dozen.


Frost with the following:
1  1/2 squares of chocolate, melted
1 T. butter 
6 marshmallows cut. 
1/8 cup water
1 t. vanilla

Thicken with 1 cup powdered sugar

DO-NOTHING CAKE

DO-NOTHING CAKE

From Lucy Reid (Grandma Stevenson)

2 cups flour
2 cups sugar
2 eggs
1 t. soda
1/2 t. salt
1 t. vanilla
1 large can (20 oz.) pineapple, undrained

Beat all together.  

Bake in a 9 x 13 pan at 350 degrees for 40 minutes (325 for glass dish).

Cake Topping:

In saucepan, mix: 
1 stick butter
1 cup sugar
2/3 cup canned milk

Cook over medium heat for 5 minutes.

Add: 
1 cup coconut
1 cup nuts

Spread on top of cake.  Put under broiler until brown (watch carefully).

SPICY SMOKED SAUSAGE ALFREDO BAKE

SPICY SMOKED SAUSAGE ALFREDO BAKE

From Kristin Troyer

16 oz. rotini (or bow ties or shells)
3 T. butter
2-3 cloves garlic, minced
3 T. flour
1 cup chicken broth
2 cups half & half
1/2 t. salt
1/4 t. pepper
1/4 t. cayenne pepper
1/4 t. red pepper flakes
1/2 cup grated Parmesan cheese
2 cups mozzarella cheese, divided
1-2 T. chopped fresh parsley
1 (12 oz.) fully cooked smoked sausage, any variety

Cook pasta according to package directions until just al dente; drain.

While pasta cooks, melt butter in a large skillet over medium heat.  Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.

Whisk in chicken broth until smooth, then stir in half & half.

Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about five minutes.

Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.

Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper, if needed.

Preheat broiler.

Pour the pasta mixture into a lightly greased 9 x 13 inch baking dish. 

Top with remaining mozzarella cheese.

Broil for 2-3 minutes, or until cheese is bubbly and golden.

ADA'S MEAT LOAF

ADA'S MEAT LOAF

From Ada Johnson

1 lb. ground beef
1 egg
1 t. salt
1/2 t. oregano
1/8 t. pepper
3/4 cup bread crumbs (or oatmeal)
1 (8 oz.) can tomato sauce
2 cups mozzarella cheese

Mix all together (except cheese) and spread out flat on waxed paper in a jelly roll pan.

Spread the cheese on top of the meat mixture.

Using the waxed paper, roll up as a jelly roll.

Bake at 350 degrees for 45-60 minutes. 

Top with catsup, if desired.


Ada's Note:  This meat loaf is my family's favorite. 

MY FAVORITE BANANA PUDDING

MY FAVORITE BANANA PUDDING

From Ada Johnson

14 oz. Eagle Brand Sweetened Condensed Milk
1  1/2 cups milk
3  1/2 oz. Instant Vanilla Pudding mix
1 pint Whipping Cream, whipped stiff
4 large bananas
1 box vanilla wafers

Mix the milks and pudding until well blended.

Meanwhile, place wafers on the bottom of a 9 x 13 casserole dish. 

Slice half of the bananas and place them on top of the layer of vanilla wafers in the dish.

Fold the stiff whipped cream into the pudding mixture.

Spread half of the pudding mixture on the banana-wafer layers.

Continue layering until all ingredients are in the dish.

Chill for several hours before serving.

BEEF STROGANOFF

BEEF STROGANOFF

From Angie Reid

1 lb. ground beef
1/2 cup yellow onion, chopped
1 t. garlic, minced (1-2 cloves)
3 T. butter
3 T. flour
1  1/2 cups beef broth*
1/2-1 cup cream or half-n-half*
1 cup sour cream
1-2 T. Worcestershire sauce, to taste
Salt, pepper to taste
Egg noodles, cooked according to pkg. directions

In large skillet over medium heat, brown ground beef along with onions and garlic until thoroughly cooked; drain.  Set aside in a bowl.

In same pan, melt butter over medium heat.  Add flour; stir to absorb butter.

Add beef broth and cream.  Turn the heat to high and whisk vigorously to remove any lumps.  Bring to a boil for 2-3 minutes allowing the sauce to thicken slightly.

Lower temperature to medium and whisk in sour cream. Stir to combine.

Add salt, pepper and Worcestershire, tasting until it is seasoned the way you like.

Add ground beef back to the mixture until reheated.

Pour over noodles.

*can substitute 1 can cream of mushroom soup

SPAGHETTI PIE CASSEROLE

SPAGHETTI PIE CASSEROLE

From Lucy Reid

This makes two 9x13 casseroles - you can half the recipe for a family of 4-6.

1 (16 oz.) pkg. spaghetti, cooked
2 eggs, slightly beaten
1/2 cup Parmesan cheese
2 lbs. ground beef
1 small onion, chopped
2 garlic cloves, minced (or garlic salt)
2 jars spaghetti sauce
1/2 t. salt
1/4 t. pepper
8 oz. reduced fat cream cheese
2 cups (8 oz.) reduced-fat sour cream
3-5 green onions, chopped (optional)

Cook spaghetti according to package directions; drain. (Always save some of the pasta water for using in any recipe--in case the dish seems dry. You can add a spoonful or so, if needed.)

Mix beaten eggs and Parmesan cheese with spaghetti.

Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes, or until the beef is no longer pink, breaking up the beef into crumbles; drain.

Stir in the spaghetti sauce, salt and pepper - bring to a boil. Reduce heat; simmer, uncovered for 20 minutes, stirring occasionally.

In a small bowl mix cream cheese and sour cream until blended - stir in green onions.

In two greased 9x13 baking dishes, layer the spaghetti, cream cheese mixture and meat mixture.

Bake, covered, at 350 degrees for 25 minutes.

Uncover - bake 5-10 minutes longer, or until cheese is bubbly.

BAKED CHIMICHANGAS

BAKED CHIMICHANGAS

From Lucy Reid (from Sharon Sink, BSF leader 2015-16)

Grated Cheese (how much is personal preference)
1 box Rice-a-Roni Spanish Rice, prepared according to directions on box
4-5 pkgs. of flour tortillas (8 inch)

Meat Mixture:
5 lbs. ground chuck (browned with onions, drained)
2 small onions
1 (4 0z.) can green chiles
2 (7 oz.) cans of green chiles salsa
1 t. salt
1 t. cumin
1/4 t. garlic powder
a pinch of sugar or splenda (optional)

Brown ground chuck and onions together; drain grease. Add rest of meat mixture ingredients.

In the middle of tortilla, place about 1/4 cup of meat mixture, 1 T. of rice and 1 T. cheese.

Fold all 4 corners together, turn over, and place in baking dish. Repeat until dish is filled (I use two 9x13 dishes).

Brush tops with melted butter.

Bake at 350 degrees for 30-35 minutes or until heated through and slightly browned on top.

These can be served with salsa, sour cream, black olives, chopped tomatoes, guacamole dip, hot sauce, lettuce, sweet pickle relish, more onions and cheese, etc.

Serve with sides of refried beans, chips and cheese, and salsa.  Enjoy!