2 Annie s VEgetable Soup Turkey bones or a large can of chicken stock Large can of tomato juice Cabbage Onions Carrots Celery Bell pepper 2 bags of frozen vegetables of your choice: gumbo mix, corn, butter beans, or green beans Boil turkey bones in water and then strain. Start with this stock, or you can start with a large can of chicken stock. Add one large can of tomato juice. Chop all fresh vegetables in the food processor on pulse, bringing them to the right size not too big, but not too fine. Add chopped vegetables to the stock. Cook a while, then add 2 bags of frozen gumbo mix, corn, butter beans, or green beans. You can adjust the vegetables to whatever you prefer. Cook until all are tender. Best served with cornbread.
3 Apple crisp 10 cups peeled, cored, and sliced apples 1 cup white sugar 1 tablespoon flour 1 teaspoon cinnamon 1¾cups oats 1¾cups flour 1¾cups brown sugar ½teaspoon baking powder ½teaspoon baking soda 1 cup butter, melted Preheat oven to 350 degrees. Place apples in a greased 9x13 dish. Mix white sugar, flour, and cinnamon together. Sprinkle over apples. Combine remaining (oats through butter). Stir until well-mixed and forming into small clumps. Crumble over apple mixture. Bake for 30 minutes or until bubbly around the edges. Serve warm or cold for breakfast the next morning. (We re not here to judge.)
4 Becky Martin's toffee 1½ cups chopped pecans ½lb. (2 sticks) oleo (I use Kroger brand.) 1¼cups sugar 2 tablespoons cold water 8 ounces (approximately) chocolate chips (milk, semi-sweet, or any other flavor you like) Spray a cookie sheet with cooking spray and scatter the pecans on top. Melt oleo in a pan, add sugar and stir, then add water. Cook on high STIRRING CONSTANTLY until light brown in color. It should be bubbly/puffy. (You have to get used to the best color as you make it several times.) If the mixture doesn t get puffy, pour it out. Rainy weather can also affect it. Pour the mixture over the pecans and immediately sprinkle on chocolate chips. Place another cookie sheet on top to contain the heat and melt the chips. Spread the chocolate in an even layer, and let toffee sit until completely hardened. Break into pieces and store in an air-tight container. Enjoy!
5 Cake Mix Cookies 1 box Pillsbury Butter Recipe Yellow Cake Mix ½cup vegetable oil 1 egg 1 tablespoon of water Chocolate chips (I don t measure these. Just whatever looks right. And you can NEVER have too many chocolate chips!) Preheat the oven to 350 degrees. Mix cake mix, oil, egg, and water together in a mixing bowl with a wooden spoon. Add chocolate chips to the cookie batter and stir. Drop by spoonful (or use one of those handy cookie scoops) onto a cookie sheet. Bake for 10 min. Cookies will still be mushy when you pull them out of the oven, but after they have cooled, they will be perfect!
6 Chocolate PEANUT BUTTER Drop COOKIES 1 stick of butter 2 cups of sugar 1/3 cup cocoa 1/3 cup skim milk (if using whole milk, go with 1/2 cup) 1/3 cup peanut butter 3 cups of oats 1/2 teaspoon vanilla In a saucepan, bring butter, sugar, cocoa, and milk to a rolling boil. Boil for exactly one minute. Remove the pan from the heat and add oats, vanilla, and peanut butter. Stir until all are mixed. Use a large spoon to quickly drop the mix onto wax or parchment paper. Allow cookies to cool and harden.
7 Corn Casserole ¼cup butter ¾cup green peppers 1 clove garlic, minced ¼teaspoon dried basil ¼teaspoon dried oregano ¼teaspoon pepper ¼cup flour 2/3 cup milk ¾teaspoon salt 1 cup grated sharp cheddar cheese, divided 1 cup canned tomatoes, drained and diced 9 ounces frozen corn, thawed Preheat oven to 350 degrees. Melt the butter in a pan. Add the green peppers, garlic, basil, oregano, and pepper; saute until tender. Add the flour, milk, and salt. Stir until sauce begins to thicken. Remove from heat. Stir in ½ cup grated cheddar cheese until melted. Add the tomatoes. Return to heat and cook, stirring, until thick again. Add the corn. Stir to combine. Pour the mixture into a shallow baking dish. Sprinkle the remaining ½ cup grated cheese on top. Bake uncovered at 350 until heated through, about 30 minutes.
8 Gluten Free Coconut Muffins 1 cup gluten-free all-purpose flour ½cup coconut flour 2 teaspoons baking powder 1 cup coconut sugar ½teaspoon salt 1½cups unsweetened shredded coconut, divided 2 eggs 1/3 cup coconut oil 1 14-ounce can full-fat canned coconut milk 2 teaspoons vanilla extract Preheat the oven to 350 degrees, and lightly oil muffin tins. In one bowl, combine all dry, including one cup of the shredded coconut. In another bowl, whisk together all wet. Pour wet into the dry, and mix until combined thoroughly. Pour batter into muffin tins, and top each muffin with remaining shredded coconut. Bake minutes until you insert a toothpick and it tests clean. Allow muffins to cool, and eat up!
9 the pioneer woman Lasagna thepioneerwoman.com 1 tablespoon olive oil Salt 1 package (10 ounces) lasagna noodles 1 pound mozzarella cheese, grated 1½pounds ground beef 1 pound hot breakfast sausage 4 cloves garlic, minced 2 cans (14.5-ounce) whole tomatoes 2 cans (6-ounce) tomato paste 10 to 12 fresh basil leaves ¼cup chopped flat-leaf parsley 3 cups low-fat cottage cheese 2 eggs, beaten 1 cup grated (not shredded) parmesan cheese, divided Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Add the olive oil and a dash of salt, and cook the noodles according to the package until al dente. Drain the noodles and lay them out flat on aluminum foil. Grate the mozzarella cheese (use a food processor) and set aside. In a large skillet over medium-high heat, brown the ground beef, sausage, and garlic. Drain the fat. Add tomatoes with their juice, tomato paste, ½ teaspoon salt, and pepper. Stir together and simmer over low heat for 45 minutes. Stir occasionally. Cut the basil into a chiffonade and finely chop the parsley. Add half of the herbs to the meat mixture. In a medium bowl, combine the cottage cheese, eggs, ½cup Parmesan cheese, and the other half of the herbs. Stir well to combine. Assemble the lasagna: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat sauce. Sprinkle top generously with remaining Parmesan. Bake for 30 to 45 minutes, or until hot and bubbly. Allow to rest for 10 minutes before cutting and serving.
10 Fudge Pie 6 tablespoons cocoa 3 cups sugar Pinch of salt 2 teaspoons vanilla 2 sticks butter 1 large can evaporated milk 4 eggs 2 deep dish pie crusts Preheat oven to 400 degrees. Mix the cocoa, sugar, salt, and vanilla together in a bowl. Melt the butter and pour over the dry. Mix well. Next add one egg at a time, stirring well to incorporate. Add the can of evaporated milk very slowly, stirring as you pour, making sure it s mixed well. Pour the batter into two uncooked deep dish pie shells. Bake at 400 degrees for 10 minutes, then turn the oven down to 350 and bake for an additional 30 minutes.
11 Oreo Fluff 2 packages original Oreo Cookies 2 (12-ounce) tubs Cool Whip, thawed 1½to 2 cups milk Dip Oreo Cookies in milk one by one just until soft and lay flat in a serving dish. Spread Cool Whip over the Oreos. Repeat with Oreos and Cool Whip ending with a layer of Cool Whip on top. Cover and chill in the refrigerator for 6 hours or overnight. Enjoy!
12 Pecan Tart Tassies from PamperedChef.com Shells* ½cup butter or margarine, softened 3 ounces cream cheese, softened 1 cup all-purpose flour *OR substitute refrigerated pie crust Filling 2 tablespoons butter or margarine, melted ¾cup packed brown sugar 1 egg 1 teaspoon vanilla 1 cup pecan halves, finely chopped Powdered sugar (optional) Preheat the oven to 350 degrees. For tart shells, beat butter and cream cheese in a bowl until well blended. Add flour; mix until a soft dough forms. Shape dough into 1-inch balls. Place balls of dough into ungreased cups of minimuffin pan. Dip mini-tart shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan. Substitute making shells with roll out refrigerated pie crusts. Cut into circles and press into mini-muffin pan. For filling, place butter in small bowl; microwave on high 30 seconds or until melted. Stir in brown sugar, egg, and vanilla. Finely chop pecans; add to batter bowl and mix well. Fill each tart shell with level scoop of filling (do not overfill). Bake minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan cool completely. Sprinkle with powdered sugar, if desired.
13 Pretty Peppermint Pie One half gallon peppermint ice cream (I use the Publix brand with candy pieces.) 6 ounces chocolate chips 3 tablespoons butter 3 tablespoons milk ½cup mini marshmallows 2 to 3 cups Rice Krispies Optional toppings: hot fudge, chocolate shavings, cracked peppermints, whipped cream Remove the ice cream from the freezer and place on the counter to soften. Grease the bottom of a glass pie plate with butter or cooking spray. Melt the chocolate chips, butter, milk and marshmallows on low heat, stirring until smooth and glossy. Remove from heat and wait 5 minutes. Stir in the cereal a bit at a time, stirring until it s all well coated. Press the mixture into the pie plate to create a crust. Press waxed paper into the crust, and then cover the pan with foil. Put in the freezer for about 20 minutes. Remove the crust from the freezer and spoon the ice cream into the crust, spreading until smooth. Cover and freeze for at least 24 hours. When you serve, top with hot fudge, chocolate shavings, cracked peppermints, and/or whipped cream if desired.
14 Pumpkin bread 3½cups all purpose flour 1½teaspoons salt 1 teaspoon of nutmeg 1 cup vegetable oil 2/3 cup water 2 teaspoons baking soda 1 teaspoon cinnamon 3 cups sugar 4 eggs Small can of pumpkin Preheat oven to 350 degrees. Mix the dry in a mixing bowl. Make a well in the center of the dry. Pour all the wet in the middle and then mix together. Grease and flour three bread pans. Pour in the batter. Bake for 45 minutes to 1 hour (until knife comes out clean).
15 Strawberry Pretzel Salad ¾cup margarine 2 cups crushed pretzels 8 ounces cream cheese, softened to room temperature 1 cup sugar 2 cups Cool Whip, refrigerated, not frozen 6 ounces strawberry Jell-O 2 cups boiling water 2 packages frozen strawberries Preheat the oven to 350 degrees. Melt the margarine in the bottom of 8x12-inch baking dish. Stir in crushed pretzels and spread evenly over bottom of dish. Bake at 350 for 10 minutes. Cool. Using a hand mixer, combine the sugar and cream cheese. Fold in Cool Whip and spread carefully over crust. Refrigerate 30 minutes. Prepare Jell-O with boiling water (don t follow the on the box); add strawberries and let partially set. Pour over cream cheese base and refrigerate until serving.
16 Symphony Brownies 11 tablespoons butter 1¼cup sugar ¼cup water 24 ounces semi-sweet chocolate chips, divided 3 extra large (4.25-ounce) Symphony bars with almonds & toffee 4 eggs 2 teaspoons vanilla 1½cups flour ½teaspoon baking soda ½teaspoon salt Preheat the oven to 325 degrees. Grease a 13 9-inch baking pan. In heavy sauce pan, combine butter, sugar, and water. Bring to a boil, stirring until the butter is melted and sugar is dissolved. Remove from heat and stir in 2 cups of the chocolate chips until melted. Cool a bit, then add vanilla. In large mixing bowl, whisk eggs, then gradually add the chocolate mix, stirring with a wooden spoon until entirely mixed. In another bowl, mix flour, baking soda, and salt. Add the remaining chocolate chips. Finally, stir the dry into the wet. Mix well. Spread half the brownie batter into the pan. Place the Symphony Bars side-by-side across the batter, and spread the other half of the batter on top. Bake for 35 to 40 minutes until cooked through. Do not over bake!
17 Tuna Dip 16 ounces sour cream 2 cans of tuna, drained 1 package of dry Italian dressing mix Throw everything together in a bowl. Stir it together. Serve with your favorite chips.
18 White chicken Chili 2 chicken breasts 1 can corn, undrained 1 can Rotel, undrained 1 can black beans, drained 1 packet of ranch dressing mix 1 tablespoon cumin Cayenne pepper to taste 1 package cream cheese Place chicken in bottom of crock pot, along with corn, Rotel, beans, and seasonings. Cook on low for 6 to 8 hours or high for 4 hours. Before serving, cube cream cheese and let soften in crock pot for about 5-10 minutes. Stir, mixing all with the cream cheese. This should also shred the chicken. Serve warm.
19 White Chocolate Cranberry Cookies SallysBakingAddiction.com ¾cup unsalted butter, softened to room temperature ¾cup packed dark brown sugar ¼cup sugar 1 large egg 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons cornstarch 1 teaspoon baking soda ½teaspoon salt ¾cup white chocolate chips ¾cup dried cranberries In a large bowl using a mixer, beat the butter for 1 minute on medium speed until smooth and creamy. Add the sugars and mix at medium-high speed until fluffy and light in color. Beat in egg and vanilla on high speed. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt until combined. On low speed, slowly mix into the wet until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries. Mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours or up to 2 days. Chilling is essential for this cookie dough. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. (If the dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes.) Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Using about 1 tablespoon of dough for each, roll the dough into balls. (Once chilled, the dough will be slightly crumbly, but will come together as you roll into individual balls.) Place 10 to 12 on each baking sheet. Bake in batches for 8 to 10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
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