PARTY PUNCH
From Lyn Sewell
6 cups sugar
12 oz. peach jello
1 (6 oz.) can frozen lemon juice
1 (6 oz.) can frozen orange juice
2 large cans pineapple juice
1 large bottle 7-Up
Make syrup of sugar and 4 cups water. Dissolve jello in hot syrup; cool. Add fruit juices and 1 gallon water.
Just before serving add 7-Up. May be served over ice.
Yield: 100 punch cup servings.
EASY CRUSTLESS KETO PUMPKIN PIE
STRAWBERRY CHEESECAKE
From Lucy Reid
Crust:
1 1/4 cups graham crackers, crushed
1/4 cup sugar
1/3 cup melted butter
Cake:
1 lb. cream cheese (2 8 oz. blocks)
3/4 cup sugar
3 eggs
1 t. vanilla
Topping:
1 pt. strawberries
1 1/2 T. cornstarch
1 T. lemon juice
red food coloring, if desired
Line 9" pie plate with crust mixture.
Blend cheese, sugar, eggs and vanilla until smooth and creamy.
Pour in shell and bake at 350 degrees for 35 minutes or until firm.
Cool.
Cook berries and cornstarch until thick and clear. Remove from heat.
Add lemon juice and coloring. Let cool a few minutes.
Spread over top of cooled cake. Chill.
BROCCOLI CHEESE AND RICE
From Angie Reid (Marion Gilliam)
1 stick butter
1 large onion, chopped
1 (16 oz.) pkg. frozen chopped broccoli
1/3 cup 2% milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8 oz.) jar cheese sauce
1 1/2 cups long grain rice, cooked
Melt butter over medium heat; add onion and cook until tender.
Add broccoli; cook until tender.
Mix soups and cheese sauce together with rice and add to broccoli mixture; cook until cheese is melted.
Place in casserole dish and bake at 350 for 30 minutes or until hot and bubbling.
OYSTER CRACKER SNACK
From Lucy Reid
1 (12-14 oz.) pkg. oyster crackers
1 pkg. dry Ranch Dressing
1 t. onion salt or powder
1 t. garlic powder
1 t. dill
1 cup vegetable oil
Put all ingredients in a Ziploc bag and shake to combine.
MAHI STEAK WITH CHEESE GRITS
From Jonathan Troyer
Thaw Mahi steak.
Let fish sit on counter for 30 minutes to allow it to come to room temperature.
Liberally coat both sides with Kosher salt and ground pepper.
Heat pan to medium heat.
Once pan is heated, oil pan, just enough to coat surface of pan.
Place fish in pan and leave it alone until you see the fish is cooked halfway through, normally 3-4 minutes.
Flip fish to cook 3-4 more minutes and squeeze 1/2 lime over each Mahi steak. Then place the lime in the pan.
Place 1/8-1/4 T. of butter per Mahi steak in pan. Once butter melts, spoon the liquid over the fish for the rest of the cooking time, equally coating all steaks.
Serve that magic!
Salt and half some more limes, if desired.
JT: I use Alton Brown's recipe for Cheese Grits to serve with this Mahi steak.
https://www.foodnetwork.com/
From Suzy Reid
4 cups beef broth
1 (8 oz.) can tomato sauce
1/2 cup uncooked long-grain rice
1 bay leaf
3 t. brown sugar
2 t. parsley
2 small spoons olive oil
pinch of salt & pepper
1 lb. ground beef
1 onion, diced
2 t. small garlic
4 cups green cabbage, chopped
2 carrots, sliced
In a large pot , heat the olive oil and brown the ground beef; season with
pepper and salt . Cook until beef is browned, about 6 minutes.
Add the garlic and onion and cook about 4 minutes more.
Add the remaining ingredients.
Bring to a simmer and cook about 26 minutes until rice is tender.
Serve & enjoy!
DORITO HAMBURGER CASSEROLE
From Kristin Troyer
1 1/2-2 lbs. ground beef
1 small onion, chopped
2 small cans tomato sauce
1 pkg. taco mix
2 cans cream of chicken soup
16 oz. carton sour cream
1 large bag Nacho Cheese Doritos, crushed
2 cups shredded cheddar cheese
Brown the beef and onion; drain.
Stir into beef mixture the tomato sauce and taco mix.
In a bowl, mix 2 soups and sour cream together.
Spray a 9x13 pan with pam.
Sprinkle a layer of Doritos on the bottom, then a layer of beef mixture, then a layer of sour cream mixture.
Repeat layers finishing with beef mixture.
Top with cheese and bake at 350 for 30 minutes.
ICED TEA
From Judi Troyer
1 gallon filtered water
4-8 Lipton tea bags
1/2 - 3/4 cup sugar
Empty 1 1/2 quarts of water from the gallon into a saucepan. Heat water.
Just before boiling, remove from heat, add tea bags and cover.
Let steep for 20-30 minutes. Then remove tea bags, add sugar or sweetener and stir to dissolve.
Pour tea through funnel back into gallon jug.
Refrigerate.
MOM'S FAMOUS ARTICHOKE DIP
From Kaylee Reid
Preheat oven to 350 degrees.
1 (8 oz.) block cream cheese
4 oz. mozzarella cheese, shredded
4 oz. parmesan cheese, freshly shredded
4 oz. mayonnaise
1 (15 oz.) can artichoke hearts, water packed, chopped well
4 cloves garlic
shakes of white pepper
paprika sprinkles
spinach, cooked, optional
Combine all ingredients in mixer bowl and blend until smooth. Some lumps are fine. Spinach may be added to the mixture, if desired.
Place in an 8 x 8 oven-safe dish.
Bake 15 minutes at 350.
Stir and then sprinkle paprika on top.
Bake 15 minutes more to cook through. Dip is finished when bubbling in the oven.
Serve with tortilla chips or French bread rounds.
RED ENCHILADA SAUCE
From Rachel Brown
2 T. avocado oil or olive oil
2 T. all-purpose flour
1/4 cup chili powder
1/2 t. garlic powder
1/2 t. ground cumin
1/4 t. dried oregano
2 cups chicken or vegetable stock
fine sea salt, to taste
Heat oil in a small saucepan over medium-high heat.
Add flour and cook for 1 minute, whisking constantly.
Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
Gradually pour in the stock, whisking constantly to combine until no lumps remain.
Continue cooking until the sauce reaches a simmer.
Reduce heat to medium-low to maintain the simmer (the sauce should be bubbling lightly) for about 10-15 minutes, uncovered, until the sauce has thickened slightly.
Taste the sauce and season with salt, if needed. Note: I usually add 1/2 t. fine sea salt - varies with the type of stock used.
Use in your favorite recipe and enjoy!
BAGUETTE
From John Troyer
Here is the recipe I followed.
https://ww2.kqed.org/essentialpepin/2011/09/18/long-proofed-baguette/
I used King Arthur Bread flour and Red Star quick rise yeast.
There are things I did a little differently.
PUMPKIN SPICE LATTE
From Jennifer Johnson
HOT BROWN
From Judi Troyer*
1/2 stick butter
1/3 cup flour
1 quart heavy cream
1 bay leaf
1/2 t. nutmeg
1/2 cup Parmesan cheese, plus 1 T. for garnish
Salt, pepper to taste
14 ounces sliced Roasted Turkey Breast
2 slices Texas Toast with the crust trimmed
4 pieces crispy bacon
2 Roma tomatoes, sliced in half length-wise
1 t. paprika
2 t. chopped parsley
Over medium heat in a pan, melt the butter and then add the flour to make a roux.
Cook for 2 minutes while stirring then whisk in the cream.
Add the bay leaf and nutmeg to the cream and bring the cream to a simmer. Stir often to keep the mixture from burning.
Once it simmers, cook for 2 more minutes.
Take it off the heat and add the 1/2 cup parmesan and season with salt and pepper.
In two oven safe dishes, place a slice of bread and half the turkey in each.
Cover each with half the cream sauce.
Place the tomato halves alongside the toast and turkey.
Sprinkle each dish with the remaining parmesan and broil until golden and
bubbly.
Remove from the broiler and place 2 slices of bacon on top of each hot brown.
Top with parsley and paprika.
*from GE Monogram newsletter
SANTA FE SOUP - TACO SOUP, MY MOM'S RECIPE
From Kristin Troyer
1 lb. ground beef
onion, about half, diced
1-3 cans beans Note: can be a mixture depending on your taste - I use kidney, black, pinto or chili beans. Drain all except the chili beans.
1 large can of diced tomatoes, or Rotel
1 can corn, drained
1 pkg. taco seasoning
1 pkg. ranch seasoning
Water
In a large pot, brown ground beef and cook onions. Drain.
Add beans, tomatoes, corn, both seasoning packets and add water as desired to make it like soup.
Simmer until everything is warmed.
Serve with shredded cheddar cheese, sour cream and tortilla chips.
LOW CARB ZUCCHINI CASSEROLE*
From Kristin Troyer
2 medium zucchini, quartered and chopped (about 4 cups)
2 T. butter, cut into small pieces
3 large eggs
1/4 cup heavy cream
1/4 cup chopped onion
1/2 t. salt
1/2 t. pepper
1 1/2 cups shredded cheddar, divided
1/4 cup grated Parmesan cheese
1/4 cup finely crushed pork rinds or parmesan crisps
Preheat oven to 350. Grease a 9-inch round or 8-inch square baking dish.
Bring a large pot of lightly salted water to boil.
Add the zucchini and cook until just tender, about 4 minutes.
Drain well in a colander.
Spread the zucchini in the dish and dot with pieces of butter.
In a large bowl, whisk together the eggs and cream.
Stir in onions, salt, pepper and half the cheddar cheese.
Pour mixture over zucchini.
Sprinkle top with the remaining cheddar, the parmesan and the pork rinds.
Bake 35 minutes until bubbly and nicely browned.
Sprinkle with chopped basil, if desired.
*from the blog "All Day I Dream About Food"
DEER HUNTER'S SPECIAL BREAKFAST
From Kristin Troyer
1 bag frozen southern style hash browns
1 lb. breakfast sausage
10-12 eggs, stirred ready to scramble
salt, pepper to taste
Cook hash browns according to package directions. Note: I usually cook them in a large electric skillet with some vegetable oil.
Meanwhile, brown and crumble sausage in a separate pan.
Once hash browns and sausage are cooked, combine the two in the skillet.
Pour in scrambled eggs and continue cooking until eggs are cooked through.
Add salt, pepper to taste.
Serve in a bowl with cheddar cheese on top or use as filling in a burrito.
(called "Deer Hunter's" because it's something hunters could eat while hunting - makes a LOT of food)
TACO RING
diced tomatoes
CREAMY JALAPENO DIP (copycat of Chuy's Dip)
From Kristin Troyer
1 cup mayo
1/3 cup sour cream
1/3 cup buttermilk
1/2 t. garlic, minced
4 oz. can green chilies
4 oz. can jalapenos
1/3 cup chopped cilantro
1 pkg. ranch dip mix
Put all ingredients in a food processor or blender.
Blend til smooth.
Serve with tortilla chips.
SAVORY ROASTED SWEET POTATOES
From Kristin Troyer
2 large sweet potatoes
1 T. olive oil
1 t. paprika
1 t. thyme
1/2 t. parsley
1/4 t. salt or seasoned salt
Note: I usually season by feel so you can add more or less as you like. I also add a little garlic powder.
Preheat oven to 450.
Spray baking sheet with non-stick cooking spray (or just use foil on pan).
Dice sweet potatoes into bite-sized pieces.
Add potatoes to mixing bowl and toss with oil until coated.
Add in seasonings and toss again.
Place potatoes on baking sheet and bake 30-35 minutes or until tender. Note: I flip mine half way through baking.
From Niki Reid
Yields 2 loaves
2 cups warm water
1 T. yeast
1/4 cup sugar
2 t. salt
1/4 cup avocado oil
5 cups flour
1/2 cup powdered sugar
1 T. cinnamon
Place warm water in mixing bowl.
Sprinkle sugar and yeast over water and let stand 5 minutes.
Add flour, oil and salt.
Knead 2-5 minutes.
Let rise until doubled in size (about 1 hour).
Divide dough in half.
Roll each half out to about 9 x 15 (or wide as your bread pan x 15).
Sprinkle generously with powdered sugar and cinnamon.
Roll up tightly, place in greased pans seam side down. Note: I usually put a little square of parchment in the bottom of the pan, also.
Let rise until nearly doubled in size (30-40 minutes).
Bake at 350 for 30 minutes or until golden.
Turn onto cooling rack for about 30 minutes before slicing.
KOREAN BEEF
From Rachel Brown
1 T. sesame oil
1 lb. ground beef
3 cloves garlic, minced
1/4 cup brown sugar
1/4 cup soy sauce (or coconut aminos or Bragg's Liquid Aminos)
1/2 t. fresh ginger, minced (or a few shakes of ground ginger)
1/2 - 1 t. crushed red pepper to taste
salt, pepper to taste (not much salt needed, taste first!)
1/2 cup sliced green onions
Heat a skillet over medium heat. Brown the ground beef in the sesame oil.
Add the garlic toward the end of browning and cook for a couple of minutes.
Drain the fat.
Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper.
Simmer for a few minutes to blend the flavors.
Serve over steamed rice and top with green onions.
Note: we use quinoa instead of rice - you can also make this into lettuce wraps!
BANANA BREAD BROWNIES WITH BROWN BUTTER FROSTING
From Abby Reid
3 ripe bananas, mashed
2 eggs
1.5 cups sugar
1 cup sour cream or plain whole fat greek yogurt
1/2 cup butter, softened
2 t. vanilla extract
2 cups all-purpose flour
1 t. baking soda
3/4 t. salt
1/2 cup walnuts, optional
Preheat oven to 375. Grease 13 x 9 pan.
Beat sugar, sour cream/yogurt, butter and eggs til creamy.
Add bananas and vanilla.
Add flour, baking soda, salt. Blend for 1 minute.
Stir in walnuts.
Spread batter evenly into pan.
Bake 25 minutes or until golden brown.
BROWN BUTTER FROSTING
1/2 cup butter
3 cups powdered sugar
1.5 t. vanilla extract
3 T. milk
Heat butter in pan over medium heat. Turn off when it turns a brown color.
Whisk in powdered sugar 1 cup at a time, adding milk as it thickens.
Add vanilla.
Pour frosting over warm banana brownies and smooth with a spatula.
Let cool before cutting & enjoy!
SKILLET SPANISH RICE
From Aunt Barbara Thompson
1/4 cup pure vegetable oil
1 medium onion, sliced
1/2 medium green pepper, chopped
1/2 lb. ground beef
1 cup regular rice, uncooked
2 (8 oz.) cans tomato sauce
1 3/4 cups hot water
1 t. prepared mustard
1 t. salt
dash pepper
Heat oil in skillet. Add onion, green pepper, beef and rice. Stir over high heat until lightly browned.
Add tomato sauce and other ingredients. Mix well,
Bring quickly to a boil. Cover tightly and simmer 25 minutes.
Makes 4 servings.
1/2 cup grated cheese may be added just before serving.
Note: If using packaged, pre-cooked rice, use only 1 1/2 cups water for 1 1/2 cups rice and simmer uncovered, only 5 minutes.
This is one of those recipes that tastes better the next day!
From Lucy Reid (passed along by Dale McClure)
Original Source: The Girl Who Ate Everything
Prep: 10 minutes Cook: 15 minutes Total: 25 minutes
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted (1 ½ sticks)
1 cup packed brown sugar
½ cup white sugar
1 tsp. cinnamon
1 Tablespoon pure vanilla extract
1 egg
1 egg yolk
1 ½ cup old fashioned oats
1 heaping cup raisins
½ cup chopped walnuts or pecans (optional)
Preheat the oven to 325 degrees. Line cookie sheets with parchment paper.
Melt butter and let cool slightly.
Mix flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until
well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy.
Mix in the flour mixture until just blended.
Add the oats, nuts, and raisins - mix until just blended.
Place ¼ cup balls of dough onto parchment line cookie sheet and bake for 14-16 minutes.
Do not overbake. (I’m at sea level so if you aren’t you may need longer.)
The edges should look brown and the center still slightly soft. Let the cookies rest
on the cookie sheet for a couple of minutes before transferring to a cooling rack.
Make sure when you measure your flour that you don't pack it into the measuring cups. Spoon the flour into your measuring cup. This can make the difference between a fluffy and a chewy cookie.
If you make smaller cookie; bake less time.
From Niki Reid
1 lb. ground beef
2-3 Tablespoons of Mustard
1 cup shredded Cheddar cheese (4 oz)
Dill pickle slices
2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls
Shredded lettuce, chopped tomatoes, onion
Sesame Seeds
Heat oven to 375°F.
In 10-inch nonstick skillet, cook beef until no longer pink.
Add 2-3 Tablespoons of mustard.
Unroll both cans of dough; separate into 16 triangles.
Take the triangles and lay them around the edge of a round pizza pan with the points hanging over the edge and the other ends facing the center. They will form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
Spoon beef mixture on the half of each triangle closest to center of ring.
Top with shredded cheese and pickles.
Bring each triangle tip up over filling, tucking dough under center layer of dough to secure it.
Repeat around ring until entire filling is enclosed (some filling might show a little).
Brush top with an egg wash and sprinkle with sesame seeds.
Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked.
Cool 5 to 10 minutes before cutting into serving slices.
Serve with choice of toppings…diced onion, shredded lettuce, diced tomatoes.
