DEER HUNTER'S SPECIAL BREAKFAST

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

TACO RING

From Lucy Reid

2 tubes crescent rolls

1 lb. ground beef

1 pkg. taco seasoning mix

shredded lettuce

cheese

onions

diced tomatoes

sour cream

taco sauce

This one is a pampered chef recipe.

It is so easy and quick.

Take 2 tubes of crescent rolls and lay them around the edge of a round pizza pan with the points hanging over the edge.

Roll the dough to blend together and form a ring.

Prepare 1 lb. ground beef and add a package of taco seasoning.  Prepare as per package instructions.

Spread taco meat on prepared dough and bring the points of the dough to the center of the pan covering the meat mixture.

Bake according to roll instructions.

Cut in slices and serve with shredded lettuce, cheese, onions, diced tomatoes, sour cream and taco sauce.

CINNAMON BREAD

CINNAMON BREAD

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.

 

SKILLET SPANISH RICE

Aunt Barbara and Uncle Bill

 

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!

NIKI'S CHEESEBURGER RING

NIKI'S CHEESEBURGER RING

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.

EASY CRUSTLESS KETO PUMPKIN PIE

 EASY CRUSTLESS  KETO PUMPKIN PIE

 From Kristin Troyer

2/3 cup brown sugar substitute
2 t. pumpkin pie spice
1/2 t. salt
3 large eggs
1  15 oz. can pumpkin puree
1 cup milk, your choice
1 t. maple extract or vanilla extract

Preheat oven to 350 degrees.
Combine all ingredients and blend well.
Pour mixture into greased pie or cake pan.
Bake for 50 minutes or until toothpick stuck in center of pie comes out clean.

Cool completely and store in refrigerator up to 5 days.

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

From Lora Troyer

1 can garbanzo beans, drained and rinsed
1/8 t. salt, heaping
1/8 t. baking soda, plus a tiny bit more
1 T. plus 1 t. vanilla
1/4 cup coconut oil
1 1/4 cup pitted dates
1/3 cup chocolate chips
2 T. oats
flax seed, optional

In a bowl cover the dates with 1/2 cup water and let this sit for 8 hours or longer.

Add all ingredients, including dates and soaking liquid - except chocolate chips - to a food processor and process until very smooth, about 2 minutes.

Refrigerate before enjoying.

Sprinkle in chocolate chips.

Lora's note:  This can be served as a dip with graham crackers and pretzels, as a spread on pancakes or waffles or bananas, or eaten with a spoon!

DEVILED EGGS

DEVILED EGGS "PICNIC EGGS" 

From Judi Troyer

6 boiled eggs

salt to taste 

1/2 t. dry mustard

1/4 t. pepper

3 T. mayo

Cut peeled eggs lengthwise into halves. 

Remove yolks from boiled eggs and put them in a small mixing bowl. Use a fork to mash the yolks. 

Add to the yolks - salt, mustard, pepper and mayo and blend together. Add more mayo to get the consistency desired (or Betty Crocker says half n half, or vinegar or salad dressing are other options).

Mix to the consistency desired and fill whites with the yolk mixture. 

Chill a couple of hours and serve.

 

TACO FLATS

TACO FLATS

From Allie Toms Troyer

1 lb. ground beef or turkey
refried beans
shredded cheddar cheese 1-2 cups
Salsa con queso from Aldi
4  6-inch tortillas
tomatoes and lettuce for toppings
sour cream to taste

Prepare meat with taco mix per instructions on the package.

Begin heating tortillas, browning in pan on each side until crisp. After crisp on both sides, I place them in our unplugged toaster slats to cool.

Spread a thin layer of warm refried beans on one crisp tortilla.  Spread queso salsa over beans. 

Add 2-3 T. meat mixture.

Add queso sauce and sprinkle with shredded cheese.

Top with tomatoes, drizzle of sour cream and then lettuce.  I find that if you put the sour cream on before the lettuce, it keeps the shredded lettuce from falling off.

Enjoy!

CHOCOLATE ECLAIR CAKE

CHOCOLATE ECLAIR CAKE

From Sonya Troyer (from Sonya's mom, Linda McKenzie)

2 boxes vanilla pudding
1  12-oz. Cool Whip
1 box original graham crackers (not cinnamon)
1 container chocolate frosting (dark or milk chocolate, your choice)

Mix pudding according to directions on package.  Add Cool Whip; fold in thoroughly.

Put a layer of graham crackers in the bottom of a casserole dish.

Add half of the pudding mixture.

Make another layer of graham crackers and add the rest of the pudding mixture.

Add one more layer of graham crackers.

Cool cake in fridge for two hours.

Heat frosting in microwave for one minute.  Make sure all foil is removed from container if using the original container to heat frosting. 

Take cake out of fridge and pour frosting over the top graham cracker layer. 

Cake goes back in the fridge for 6-8 hours or overnight works best. I don't cover the cake because sometimes the cover sticks to the frosting and the frosting comes off when you remove the cover.

PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES

From Rachel (Reid) Brown

Make the cinnamon streusel:

1/2 cup all purpose flour

1/2 cup brown sugar, packed

1 t. ground cinnamon

6 T. unsalted butter, cut into chunks

Set aside.

Pancake batter:  

3/4 cup all purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

Instructions:

First, make the cinnamon streusel.  In medium bowl, combine flour, brown sugar, cinnamon, and butter.  

Mix streusel mixture together with your hands or a fork til crumbly.  Set aside.

Now make the pancakes:

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.  Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract.  Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium-low. Coat with cooking spray.  Drop 1/3 cup of batter onto heated skillet.  Add 2 T. of cinnamon streusel.  Cook on the first side until bubbles begin to form, about 2-3 minutes.  Carefully flip pancake over and cover generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown. 

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

Note from Rachel:   for another variation:  skip all of the streusel and add dark chocolate chips to the pancake batter. We LOVE pumpkin-chocolate-chip pancakes!!

JEFF'S FAVORITE MEATBALLS

JEFF'S FAVORITE MEATBALLS

From Allie Toms Troyer

1 lb. ground beef or ground turkey
1/2 cup onion, finely chopped
1/4 cup dried bread crumbs*
2 garlic cloves, minced, optional
1 egg
1/4 cup mozzarella* cheese, finely grated
3 T. ketchup
1 t. salt
1/4 t. pepper
1/2 T. dried parsley or 1 T. fresh parsley

Preheat oven to 400 degrees.

Combine all ingredients minus the meat and slightly mix them together before adding the meat.

Add meat and mix all together. 

Form mixture into one-inch balls.  Makes 24 one-inch balls. 

Place on greased baking sheet and bake for 15-20 minutes.   Makes 24 one-inch balls.  I bake 12 at a time and freeze the other 12 for a quick easy dinner for the following week.

*Allie's note:  I use Italian style bread crumbs - you can use whatever kind you wish. For the cheese, I use mozzarella but you can use whatever kind you like.

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.

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!

CINNASTIX PIZZA STICKS WITH DIPPING SAUCE

CINNASTIX PIZZA STICKS (DOMINO'S COPYCAT) WITH DIPPING SAUCE

From Lucy Reid

3 cups all-purpose flour
2  1/4 t. active dry yeast
2 T. canola oil
1/2 t. salt
1 T. white sugar
1 cup warm water (110 degrees F.)
2 T. unsalted butter, melted
1/2 cup sugar
2 T. cinnamon
4 cups powdered sugar
3 T. milk
2 t. vanilla

To make the dough:
Add the flour, salt, sugar and yeast into a large bowl.

Add in the canola oil and warm water.

Roll the dough out into a 13x6 dough rectangle.  Add to baking sheet that has been lined with foil or sprayed with oil

Brush with melted butter.

Add the cinnamon to the sugar and mix.

Sprinkle half the mixture over the dough.

Bake at 375 degrees for 10-12 minutes, or until browned. 

Remove from oven and immediately sprinkle the remaining cinnamon/sugar mixture. 

Cut into 1 inch strips.


Sweet Dipping Sauce:
Add the powdered sugar, milk and vanilla together and mix.

Microwave for 5 seconds to warm.

Lucy's note:  Sweet Cinnamon Stix (Pizza Sticks) like the ones from Domino's...but better because of real butter and the sweet vanilla dipping sauce!

Makes 24 slices

CHICKEN ENCHILADAS 1970s

CHICKEN ENCHILADAS 1970s

From Barbara Thompson

4 pieces bacon
3 cream of chicken soups
1 cream of mushroom soup
small chicken, boiled and boned; reserve chicken stock
1 can green chiles (yellow can, small)
2 bags Doritos, divided (use some with meal)
small onion, chopped
1 small jar pimiento
Lots of cheese

Fry bacon til crisp.  Set aside; reserve grease.

In bacon grease, brown onion.

Put all soups in with onion; stir and mix. Add reserved chicken stock to dilute according to taste.

Cut up chiles and pimiento - add to soup mix.

Crumble bacon and add to the mixture.

Add crumbled or chopped chicken. Heat through.

In long casserole, layer of Doritos, then chicken mix, then cheese. Repeat.

Top with grated cheese. 

Bake at 350 degrees for 20-25 minutes until cheese is bubbly.

FEBRUARY 14 OR APPLESAUCE SALAD

FEBRUARY 14 SALAD
or APPLESAUCE SALAD

From Billie Reid  

2 pkgs. cherry jello
1 (No. 2) can applesauce
6 oz. red hots

Add red hots to 3 cups boiling water.  When red hots are dissolved, add jello pkgs. and stir  until jello is completely dissolved.

Add applesauce.

Chill until set.

DILL CHEESE TOASTIES

DILL CHEESE TOASTIES

From Judi Troyer

Place crisp, saltine crackers, salt side down, on baking sheet.  

Top each cracker with a dill pickle slice.

Top pickle slices with a square of cheddar or American cheese.

Sprinkle with paprika, if desired. May sprinkle garlic salt, pepper or other seasoning, if desired.

Broil cheese-topped crackers 5" below heat, until cheese melts.

Serve at once.

SNOW ICE CREAM

SNOW ICE CREAM

From Judi Troyer (Eldona Conklin)

2 eggs
honey, to taste
1 t. vanilla
1 cup milk

Mix above in blender.

Fill "dutch oven" sized pan with snow.  Add the ingredients in the blender.

Serve immediately - enjoy!  

Just saw this variation on facebook.