Creamy Potato Soup

By: Michele O

Recipe History: The original recipe came from Taste of Home magazine. This is probably a modified version of it as I have made it so many times without following a recipe.

Ingredients: 

Potatoes

Carrots

Celery

Onions

For Creamy Sauce:

Butter

2 or 3 TBS, Flour

Salt & Pepper

2 Cups Milk

Directions:

I can't give you measurements or amounts because I make a big pot. I just start chopping the potatoes, carrots, celery, and onions; throw it in the pot to see if it fits, adjust accordingly. Fill pot with water and cook until the vegetables are done. 

When you drain the water out of the pot, you need to save the broth. I put a large bowl or another large pot in the sink, put the strainer in that and then drain the vegetables in the strainer.

Bring the pot back to the stove and melt your butter and onions until the onions are tender. Be careful that you don't burn the butter. For a stockpot, I use a whole stick of butter. For a dutch oven, I use a half a stick of butter. Combine the flour, salt and pepper. I usually, just throw flour in a small bowl and dump a generous portion of salt and pepper in. Sprinkle the flour mixture into the butter and onion mixture until it's slightly thickened. 

Pour the 2 cups of milk into the flour mixture and cook until slightly, thickened. Put vegetables back in the pot and coat them with the flour and milk mixture. Then slowly add the broth until you cover the vegetables and a little bit more. I have never used all the broth yet.

Serve with bread and have salt and pepper on hand. Enjoy!! We sure do.

Addition Ideas: Put in diced ham or mixed frozen vegetables after you put the broth back in. If you need more broth then you will have it.

Spaghetti Carbonara

By: Taste of Home Magazine

Recipe History:  An O'Donnell Family favorite.

Ingredients:

4 ounces uncooked spaghetti
2 bacon strips, diced
1 Tablespoon butter
2 Tablespoons heavy whipping cream
1/4 cup grated Parmesan cheese
1/8 to 1/4 teaspoon crushed red pepper flakes
Dash salt and pepper

Directions:

Cook spaghetti according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; discard drippings.

In the same skillet, melt better; stir in the cream, Parmesan cheese, pepper flakes, salt, pepper, and bacon. Drain spaghetti; add to cream mixture and toss. Cook for 1 to 2 minutes or until heated through. Yield: 2 servings.

Tips: For the red pepper flakes, I only use a small shake of the bottle. Using the measurements above is too hot for our taste. I always get the bacon cooked, diced, and spaghetti cooked and drained. Then I measure out dry ingredients in a small bowl and mix. Then everything is all ready to assemble. I don't measure the butter or whipping cream either. But to start out, I would until you get the hang of it. Also, for more than 2 people, I just keep making batches. I just cook a whole package of bacon and spaghetti for it. I have learned that doubling this recipe does not taste the same.

Best Dip Ever

By: Jennifer Walker

Recipe History: Given to me by my friend Eddie Wicklatz a few months ago, but I'll make this until I die!

Ingredients:

1 brick Philadelphia Cream Cheese (8 ounces)

1 small can of Ro Tel mild  http://www.ro-tel.com/index.jsp

16 oz roll Jimmy Dean breakfast sausage

Directions:

Fry up sausage until crumbly and cooked well. Warm cream cheese and Ro Tel until creamy over med low heat. Mix cooked sausage into cream cheese and Ro Tel. Serve hot or warm. Eat yourself sick!

Tips: Do not use hot flavored sausage unless you want serious heartburn!

Ranch Macaroni and Cheese

By: Aunt Jennifer

Recipe History: Its one of our family favorites. This recipe came from the Taste of Home Magazine.
 
Ingredients:

3 cups (24oz) macaroni, cooked
8 ounces Colby cheese, cubed
8 ounces Monterey Jack cheese, cubed
1 cup of sour cream
1 package of ranch dressing mix, dry
2 teaspoons of lemon pepper
1/2 cup of milk

Directions:

Cook macaroni according to package directions and drain. While cooking macaroni, in large skillet mix over low heat, cheeses, sour cream, ranch dressing mix, lemon pepper, and milk until cheese is melted. Mix in macaroni and heat through and serve. Makes 6 servings

Tips: You can buy the Colby/Monterey Jack cheese that's combined.

Peanut Butter Cookies

By: Trish

Recipe History: This recipe has been around a long time and is easy to make.

Ingredients:

1 cup of peanut butter
1 cup of sugar
1 egg

Directions:

Preheat oven to 350 degrees. Just combine all the ingredients and blend them together. Form into 1 inch balls and put on ungreased cookie sheet. Bake for 10 to 12 minutes. Recipe makes 1 dozen cookies.

Chocolate Chip Cookies

 

  
By: My sister, Nae' Nae'

Ingredients: 

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2 eggs, slightly beaten
2 cups chocolate chips
1 cup nuts, chopped (optional)

Directions: 

Heat oven to 370 degrees. Stir together flour, baking soda, and salt, set aside. In separate large bowl, beat the butter, sugars, and vanilla until creamy. Add eggs and mix well. Gradually add the flour mixture to the creamed mixture. Mix well. Stir in chocolate chips and nuts. Drop rounded spoonfuls on ungreased cookie sheet. Bake 8 - 10 minutes or until lightly browned. Makes 5 dozen.
 

Tips: You can use a mixture of chocolate chips. Nae' Nae' used 1 cup of white chocolate chips and 1 cup of Hershey's Special Dark Chocolate Chips and 1 cup of chopped walnuts.

Zucchini Bread

By: Grandma Jeanne

Ingredients:

2 cups zucchini, shredded
2 cups sugar
1 cup vegetable oil
3 eggs, slightly beaten
3 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon

Directions:

Mix sugar, oil, and eggs. Mix in dry ingredients. Dough will be stiff. Stir in zucchini. Pour into greased loaf pans. Bake at 350 degrees for 40 minutes or until lightly browned and toothpick inserted comes out clean.

Makes 2 loaves.

Chocolate Chip Oatmeal Cookies

By: Alice Finton

Ingredients:

3/4 cup butter or shortening, softened
1/2 cup brown sugar
1/2 cup white sugar
2 eggs, slightly beaten
1 cup & 2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 teaspoon vanilla
3 cups oatmeal
7 ounces chocolate chips

Directions:

Cream butter and sugars in large bowl. Beat in eggs. In separate smaller bowl, mix flour, baking powder, and salt. Add to creamed mixture alternatively with the milk. Stir in vanilla. Add oatmeal and chocolate chips. Bake at 350 degrees for approximately 12 minutes or until slightly browned.

Tips: I always use a whole bag of chocolate chips.

Macaroni & Cheese

By: Grandma Jeanne

Recipe History: A family favorite

Ingredients: 

2 pounds of Sharpe cheese, cubed or sliced
1 pound of macaroni, cooked, and drained
Onion, finely chopped
Salt
Pepper
Milk
Butter


Directions: 

Prepare cheese and macaroni. Chop onion. When macaroni is done, layer casserole dish or 9 x 13 inch baking dish with some macaroni. Top with salt, pepper, onion, and butter. Continue to layer until desired amount. Pour milk over the layers until covered. Bake at 370 degrees until lightly browned and bubbly.

Tips: This makes a large amount. You can use whatever amounts you desire.

Tuna Casserole

By: Grandma Jeanne

Recipe History: I have always made this recipe for as along as I can remember. It's a family favorite.

Ingredients: 

1 bag (12 ounce) of wide noodles, cooked and drained
2 regular size cans of cream of mushroom soup
2 or 3 (6 ounce) cans of tuna fish, drained and flaked
Milk, enough to fill the two soup cans
Onion, finely chopped
Salt
Pepper
12 slices of cheese (approx) of your choice
Lemon Pepper

Directions: 

Cook noodles. Meanwhile, in large mixing bowl, combine the soup, tuna, milk, salt, pepper, and onion. Mix well. When noodles are done, mix with tuna mixture. Pour into a casserole dish. Top with cheese. Sprinkle lemon pepper over cheese. Bake at 350 for 30 minutes or until lightly browned and bubbly.

Tips: We have always used American cheese slices or Velveeta. Swiss cheese slices are tasty also. Whole milk tastes best. Tuna with sunflower oil is delish.

Molasses Cookie Mix

By: Michele O

Recipe History: I got this recipe from the Taste of Home Magazine years ago. My family loves it.

Ingredients:

6 cups flour
3 cups sugar
1 tablespoon baking soda
1 tablespoon baking powder
1 tablespoon ginger
1 tablespoon cinnamon
1 1/2 teaspoons nutmeg
3/4 teaspoon cloves
1/2 teaspoon allspice

Additional Ingredients:

3/4 cup butter, softened
1 egg, slightly beaten
1/4 cup molasses
additional sugar

Directions:

Mix first nine ingredients in large mixing bowl. Saving 3 cups of mixture, store rest in airtight container. Cream butter, add egg and molasses. Mix well. Add 3 cups of cookie mixture. Beat until smooth. Shape into 1 inch balls and roll in sugar. Place on ungreased cookie sheet. Bake at 375 degrees for 9 to 11 minutes or until edges are firm and surface cracks.

Makes 4 dozen per batch.

Tips: Can be stored up to six months. This mix makes 9 cups in all. You will need 3 cups for each batch.

Red Sauce

By:  Grandma Finton

Ingredients: 

1 cup onion, finely chopped
1/3 cup oil
1 1/2 cups ketchup
1/2 cup water
1/2 cup lemon juice
1/4 cup sugar
1/4 cup Worcestershire sauce
2 1/2 teaspoons salt
1/2 teaspoon pepper
4 drops Tabasco sauce

Directions:

Cook onion in oil til soft and golden. Add rest of ingredients and simmer for 45 minutes. Cool. Store in refrigerator.

Tips: This sauce is great to make your own hot wings or to put some zing on your potatoes. Anything you can think of.

Italian Meatloaf

By: Grandma Jeanne

Recipe History:  I don't remember where this recipe came from but it's very tasty.

Ingredients: 

2 pounds ground beef
2 cups bread crumbs
1 medium onion, chopped
1 ounce grated Parmesan cheese
2 eggs, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper

1 - 8 ounce can tomato sauce
1/2 teaspoon oregano leaves
1 - 4 ounce package shredded mozzarella cheese

Directions:

Combine meat, bread crumbs, onion, Parmesan cheese, eggs, and seasonings. Put in 9 x 13 inch baking pan. Bake at 350 degrees for 30 minutes. Pour off drippings.

Combine tomato sauce and oregano and pour over meatloaf.  Top with mozzarella cheese and bake for 30 minutes longer.

Spring Breeze Cheesecake

By: Michele O

Recipe History: This recipe came from Cool Whip. The easiest and tastiest cheesecake recipe.

Ingredients:

1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 cup (1/2 pint) sour cream
2 teaspoons vanilla extract
1 8 oz. container of Cool Whip, thawed
1 ready crust graham cracker pie crust
Strawberries, for garnish

Directions:

Beat cream cheese until smooth, gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set at least 4 hours. Garnish with strawberries if desired.

Tips: You can make your own graham cracker crust and garnish with whatever fruit you desire.

Mayonnaise Cake

By: Grandma Jeanne

Recipe History: A family favorite from when her kids were little.

Ingredients:

2 cups flour
1 cup sugar
2 teaspoons baking soda
1/2 cup baking cocoa
1/4 teaspoon salt
1 cup mayonnaise or Miracle Whip
1 cup cold water
1 teaspoon vanilla extract


Directions:

Combine flour, sugar, baking soda, cocoa, and salt in medium sized bowl. Add mayonnaise, water, and vanilla. Blend well, pour in 9 x 13 greased cake pan. Bake at 350 degrees for 30 minutes.
 
Tips: This cake is very moist and is great unfrosted as a snack cake.

Cole Slaw

By:  Grandma Finton


Ingredients:

1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1 carrot, shredded
1 head cabbage, shredded


Directions:  unfortunately, no directions were listed. Here is the original copy in her handwriting:

Banana Bread

By:  Grandma Jeanne

 

Recipe History: 

Jeanne got this recipe in her high school Home Economics class and has been using it every since then. She has tried other recipes but this is the family favorite.

Ingredients:

1 cup sugar

½ butter (1 stick), softened

3 eggs, beaten

3 bananas, mashed

1 teaspoon baking soda

2 cups flour

Directions:


Mix sugar and butter until creamy. Add Eggs. Beat well. Add bananas. Beat well. Add baking soda and flour. Mix until just combined. Pour into ungreased baking pan. Bake on 300 degrees for 1 hour and 15 minutes or until knife inserted comes out clean. Cool in pan before taking out.

Tips:

Add chocolate chips, Sprinkle top with Sugar & Cinnamon, etc. for a twist

Note:

This is an excellent DAIRY FREE/GLUTEN FREE recipe.