Taco Pizza

Our pizza lover {aka. Katelyn} has deemed Friday nights as pizza and movie night! This really is a fun family thing to do together but I don't know how long I can eat a pepperoni pizza each week! So, I've tried pull-apart pizza's {which we love}, homemade pizza's {sometimes that's just too much work}, take-out {that adds up!} and pizza rolls are on my list too but I have been keeping my eye out for some other ideas, too. When I found this Taco Pizza recipe via Pinterest I knew I had to try it. But little did I know that it would be a favorite!! Seriously, Steve said it was 'really good' {and that's sayin' somethin'} AND HE ATE THE 3 PIECES THAT WERE LEFT OVERS!! He. Never. Eats. Leftovers.

I'll let that speak for itself! Thanks Holly for introducing our family to our newest favorite recipe!!

Taco Pizza

1 pound lean ground beef
1 envelope taco seasoning mix
1 (10 ounce) can refrigerated Pillsbury pizza dough
1 (16 ounce) can refried beans
2-3 cups shredded cheddar cheese (I used colby and monterey jack cheese)
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Directions: Heat oven to 375 degrees. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef according to package directions.
Unroll pizza dough onto an ungreased cookie sheet. (I used a 10×15 inch cookie sheet). Let dough sit at room temperature for 5 minutes. Press dough over the bottom and up along all 4 sides the of cookie sheet. Bake pizza dough for 8-10 minutes, or until lightly golden. Remove from oven.
Place refried beans into a microwavable-safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion.
Return to oven and bake another 5-7 minutes, or until cheese is melted. Serve immediately and enjoy!
Store any leftovers in an air-tight container in the refrigerator for up to 2 days. {if it lasts that log!}

Grinch Kabobs

I have been loving preparing after-school lunches for my kids lately. I think that the time right after school until dinner is done is [one of] the most important times to be available for your kids. I LOVE their hugs as soon as they get home and the kids tell me about their school day. I love to make those fun snacks I find on Pinterest for their after school snack. The kids love it when I make something a little special! I will be making this one at Christmas-time for sure!

(To be honest, I found this on Facebook and don't know who to give the credit to...sorry.)

Grinch Kabobs

Stack a mini marshmallow, strawberry, banana slice and green grape on a toothpick for a fun and festive snack!!

Zucchini Bread

I actually made muffins using this recipe for breakfast the other day and it was a hit. The kids loved it!

Zucchini Bread

1 cup sugar

1 cup brown sugar

3 eggs

1 cup oil

2 cups zucchini, grated (about 1 med zucchini)

3 tsp vanilla

3 cups flour

1 tsp salt

1 tsp baking soda

3 tsp cinnamon 

1/4 tsp baking powder

1/2 cup  pecan nuts, chopped

Combine sugars, oil and eggs until well blended. Add zucchini and vanilla. In separate bowl whisk together dry ingredients. Mix with wet ingredients. Add nuts. Grease and lightly flour 3 small loaf pans. Pour into loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. 

Makes 3 small loaves. 

*For muffins, I baked them at 350 degrees for about 18 minutes. 

Makes 24 muffins. 

Homemade Laundry Soap

I thought I'd give homemade laundry soap a try. I have always used Tide and some yummy smelling fabric softener or dryer sheet. I appreciate perfectly clean - non-stained - clothes & perfectly white whites 100% of the time. I have to admit though that my standards have dropped. Either, Tide wasn't doing its job or my kids are crazy dirty... And I truly think it's the first! I don't call myself a laundry pro but I certainly appreciate laundry done right. Since laundry detergent is super expensive I thought I'd give this recipe a try and I must say that I think that it does exactly what Tide did or better. And by that I mean it gets 99% of everything out at a small fraction of the cost. Here's what I do and the glorious thing is that it's pretty flexible, so feel free to adjust to your desire (just keep the Felsnaptha, washing soda and borax):

Homemade Laundry Detergent 

1 shredded bar of Felsnaptha (I grate it and then run it through the blender to make it super fine)

2 cups Borax

2 cups Arm & Hammer Washing Soda

1 cup Oxi Clean

*I've also added salt, a shredded bar of Dial soap, commercial powder detergent and/or Gain unstopables... This is the part that you can customize!!

I was told to use 1-3 Tablespoons per load for a regular washer...1 for small loads, 2 for regular & 3 for large or really dirty loads. I have an HE machine and a water softener so I use about half that. 

My only complaint is that it is scent-less (if that's a word!) So, I just make sure I use fabric softener or a dryer sheet. I liked the Gain Unstopables but they are super expensive and it wasn't worth it!

*This has ALWAYS taken out fresh/new stains!!

*I usually double this recipe... it costs about $4.50/recipe and it lasts about 5 months. 

*It is super easy to make...once I shred & blend the Felsnaptha all I do is scoop and mix. Easy, peasy!

*It works with a regular washing machine and an HE machine (I put it directly with the clothes just to prevent any clogs in the machine. I have never heard of it happening and I don't think it will happen but I don't want to risk anything!)

Vanilla Pudding sauce for Pancakes

Vanilla Pudding Sauce

2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla
Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Really, really bad.) Boil for at least 1 minute, still stirring constantly.  Remove from heat and stir in butter and vanilla. Serve warm or chilled.

I made this last month and everyone who ate it loved it!! (I have a few people in my family that are stuck on maple syrup... :) ) I found it on Creations By Kara via Pinterest. This will definitely be in our breakfast for dinner rotation. 

http://www.creationsbykara.com/2011/03/vanilla-pudding-sauce.html

Rachael's Pumpkin Cookies

Rachael's Pumpkin Cookies

from Favorites

3 cups canned pumpkin
2 eggs
2 tsp vanilla
1 cup vegetable oil
2 tsp nutmeg
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
3 cups sugar
1 tsp salt
5 cups flour
1 1/2 cups milk chocolate chips

In a large mixing bowl, combine pumpkin, eggs, vanilla, vegetable oil, nutmeg, cinnamon, baking soda, baking powder, sugar and salt and mix well. Add flour and mix to combine. Stir in chocolate chips. Drop dough onto ungreased cookie sheets and bake at 350 degrees for 15 minutes.

Favorite Chocolate Chip Oatmeal Cookies

Favorite Chocolate Chip Oatmeal Cookies

from Favorites

1/2 cup butter, softened
1/2 cup margarine, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
1 tsp salt
2 tsp baking soda
1/2 tsp baking powder
2 1/4 cups flour
2 cups old-fashioned oats
1 (11 1/2 oz) package milk chocolate chips

Cream together butter, margarine and sugars. Add vanilla and eggs and mix well. Add salt, soda, powder and flour and mix just until combined. Stir in oats and chocolate chips. Roll into balls with a cookie scoop and bake on ungreased cookie sheets for 10-12 minutes at 350 degrees.

Best Popcorn Balls

Best Popcorn Balls

from Favorites

3 qts popcorn

1/4 cup butter
40 large marshmallows
pinch of salt

Melt butter slowly and add marshmallows and salt. Stir until marshmallows are melted. Mix with popcorn. Dip hands in cold water and shape popcorn balls.
Makes 16 large balls.

Kids' Favorite Caramel Corn

Kids' Favorite Caramel Corn

from Favorites

2 cups brown sugar
1/2 cup butter
1/2 cup light corn syrup
5 qts popcorn, unsalted

Combine brown sugar, butter and corn syrup in saucepan and cook on medium heat until mixture boils. Reduce heat to low and simmer for 5 minutes. Remove from heat and pour over popcorn, stirring well until coated. Spread out on waxed paper to cool, then break into pieces.

Favorite Peach Cobbler

Favorite Peach Cobbler

from Favorites

8 large peaches
1 cup flour
1 cup sugar
1/2 tsp salt
1/4 cup shortening
1 egg
1 tsp baking powder

Grease 8" square baking pan. Peel and slice peaches into pan. Combine flour, sugar, salt, shortening, egg and baking powder into dough and crumble dough on top of peaches. Bake at 350 degrees for 30minutes. Serve warm with vanilla ice cream.

Macaroni and Cheese

Macaroni and Cheese

from Favorites

1 lb elbow macaroni (about 4 cups uncooked)
1/4 cup butter
4 T flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dry mustard
3 cups grated Cheddar Cheese

Cook macaroni in boiling, salted water according to package directions and drain. In a large saucepan, melt butter. Add flour and stir. Pour in milk and cook, stirring constantly, until thick. Add salt, pepper and dry mustard, then add 2 1/2 cups of the cheese and stir just until cheese is melted. Remove from heat and add cooked macaroni and mix together. Pour into 9"x13" baking pan, sprinkle remaining 1/2 cup cheese on top and bake at 350 degrees for 30 minutes.

Mexican Spaghetti

Mexican Spaghetti

(Mom's Famous Chili Ghetti)

from Favorites

1 lb ground beef
3/4 cup onion, chopped
1 (28 oz) can crushed tomatoes
1 (32 oz) can chili
1 (8 oz) package spaghetti
3 cups grated Cheddar cheese
1 cup sour cream
1/2 cup fresh grated Parmesan cheese

Brown ground beef and onions; drain off fat. Stir in tomatoes and chili. Simmer for 45 minutes. Meanwhile, cook spaghetti; drain and set aside. Remove skillet from heat. Stir in grated Cheddar cheese until melted. Fold in sour cream. Mix with cooked spaghetti. Spoon into 4-5 qt casserole dish. Sprinkle with Parmesan cheese. Cover. Bake at 350 degrees for 45 minutes.

Cheesy Spaghetti Bake

This is a favorite meal of mine! I love to make it ahead and toss in the oven on a busy day, freeze it and save for later and even gift it...

Cheesy Spaghetti Bake

from Favorites

1 1/2 lbs ground beef
8 oz sliced fresh mushrooms
1 cup chopped onion
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
2 tsp sugar
1 tsp dried oregano
1/2 tsp salt
1 tsp basil flakes
12 oz spaghetti, broken in half and cooked al dente
8 oz Mozzarella or Monterey Jack cheese, grated
1/4 cup fresh grated Parmesan cheese

Cook ground beef, mushrooms, onion and garlic until brown. Drain. Add crushed tomatoes, tomato sauce and seasonings. Simmer for 20-25 minutes, uncovered. In glass baking dish, layer half of the cooked spaghetti, half of the grated Mozzarella cheese and half of the sauce; repeat. Sprinkle Parmesan cheese on top. Bake 375 degrees for 30 minutes, uncovered.

Family Fajitas

Family Fajitas

from Favorites

8 boneless, skinless chicken breasts
1/2 cup lime juice
1/2 tsp fresh ground pepper
1 tsp garlic salt
1 large onion, sliced into rings
1 large green pepper, sliced into strips
1 large red pepper, sliced into strips
2 T butter
flour tortillas

condiments:
salsa
guacamole
shredded Cheddar cheese
sour cream

Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt; cover with plastic wrap and refrigerate for several hours. In large skillet or wok, saute onion and peppers in butter for 2 minutes. Remove vegetables and add chicken. Cook chicken until no longer pink (about 5 minutes) and add onion and peppers back. Cook until heated through. Fill warm flour tortillas with chicken mixture; top with condiments and roll and eat immediately.

Clark's Favorite Pork Chops

Clark's Favorite Pork Chops

from Favorites

Arrange pork chops in glass baking dish.
Top each chop with:
1 lemon slice
1 onion slice
2 T brown sugar
2 T ketchup

Cover and bake for 45 minutes at 350 degrees. Uncover and bake for 15 minutes more.

Grilled Pork Chops

I have been called the 'queen of meat' because of this recipe!

Grilled Pork Chops

from Favorites

1 lb pork chops

Marinade:
1/4 cup lemon juice
1/2 cup olive oil
1 tsp salt
fresh ground pepper, to taste
1/4 tsp fine herbs
       (can buy as a spice or mix tarragon, parsley and chives)
1 large clove garlic, minced

Mix together marinade ingredients and pour over chops. Marinate overnight or all day long. Grill pork chops, basting with marinade, until meat is no longer pink inside (about 10-15 minutes.) Use on marinade recipe for every pound of pork.

Amber's Italian Crock Pot Chicken

Amber's Italian Crock Pot Chicken

from Favorites

4-6 boneless, skinless chicken breasts
1 (11 oz) can cream of chicken soup
1 (8 oz) package cream cheese, softened
1 pkg Good Seasons Italian dressing mix

Combine soup, cream cheese and dressing mix. Pour over chicken in crock pot and cook all day on low-heat. Serve over noodles or rice.

Cranberry Chicken

Cranberry Chicken

from Favorites

8-10 boneless, skinless chicken breasts
1 (8 oz) bottle French salad dressing
1 (16 oz) can whole cranberry sauce
1 pkg dry onion soup mix

Mix the dressing, cranberry sauce and onion soup mix. Pour over chicken. Bake, uncovered, at 350 degrees for 1 hour.

Apricot Chicken

Apricot Chicken

from Favorites

8-10 chicken breasts
1 (8 oz) bottle Russian salad dressing
1 cup apricot jam
1 pkg dry onion soup mix

Mix the dressing, jam and onion soup mix. Pour over chicken. Bake, uncovered, at 350 degrees for 1 hour.

Stir-Fry

Stir-Fry

(with Meat, Chicken or Shrimp)

from Favorites

Pour 2-3 T peanut oil in bottom of wok. Add a bunch of green onions, sliced to include part of green. Add one or more of the following:
beef strips
pork strips
chicken strips
shrimp

Saute until cooked through.
Steam any of the following vegetables:
sliced carrots
cauliflower pieces
broccoli pieces
green beans

Add to cooked meat or fish.
Add any of the following:
sliced mushrooms
green or red pepper strips
peapods
bean sprouts
water chestnuts

Sit all together and add the following mixture:
1/2 cup chicken broth
4 T soy sauce
3 T apple cider vinegar
2 T brown sugar
1 1/2 T cornstarch, mixed with 1 T water

Cook until bubbles, so that sauce thickens. Serve over hot white rice.
No specific amounts are given for meats, fish or vegetables. Just put together what you like the most and enjoy!

Perfect Corn-On-The-Cob

I don't make corn on the cob any other way!

Perfect Corn-On-The-Cob

from Favorites

4-5 quarts water
1/4 tsp sugar
1 lemon wedge
6 ears corn, husked and rinsed

Add sugar to water. Squeeze juice from lemon wedge into water and drop in wedge. Bring water to boil and add corn. Boil 8 to 10 minutes, depending on kernel size.

**Never, ever put salt into boiling water-- it will toughen your corn!

Classic Potato Salad

Classic Potato Salad

from Favorites

12 medium red potatoes, peeled, boiled and cubed
12 eggs, boiled and sliced
1 bunch green onions, chopped
2 cups mayonnaise
1 T mustard
2 T Dill pickle juice (straight from the pickle jar!)
1 tsp salt
pepper to taste

chopped parsley
paprika

Combine cubed potatoes, sliced eggs and chopped onions in large bowl. Gently stir in mayonnaise, mustard, pickle juice, salt and pepper to taste. Refrigerate for several hours before serving. Garnish with chopped parsley and paprika.

Berry Summer Salad

Berry Summer Salad

from Favorites

1 head green leaf lettuce, torn into pieces
1 bunch fresh spinach, washed, dried and torn
2 pints fresh strawberries, halved

Dressing:
1/3 cup sugar
2 T sesame seeds
1 T poppy seeds
1 1/2 teaspoons minced onion
1/4 teaspoon Worcestershire sauce
1/4 tsp paprika
1/2 cup vegetable oil
1/4 cup apple cider vinegar

Place lettuce, spinach and strawberries in a bowl; do not mix. Combine dressing ingredients in blender and blend until mixed and thickened. Just before serving, toss salad gently with dressing.

Orange and Romaine Toss

Orange and Romaine Toss

from Favorites

1 head romaine lettuce, rinsed and torn
3 kiwis, peeled and sliced
1 (11 oz) can mandarin oranges, drained
1/2 red onion, thinly sliced

Dressing:
1/2 cup olive oil
1/4 cup lime juice
3 T red wine vinegar
3 T orange juice (or marmalade)
salt and fresh ground pepper to tast

croutons
1/3 cup halved pecans, toasted
3 oz Bleu cheese, crumbled
          (I actually don't like Bleu cheese and have always left this out and it's still yummy!)

Combine lettuce, kiwis, orange sections and onions in salad bowl. Combine ingredients for dressing in a jar and shake well. Toss the salad with the dressing just before serving and top with croutons, nuts and Bleu cheese.

Mandarin-Almond Salad

Mandarin-Almond Salad

from Favorites

1/4 cup slivered almonds
1 T sugar

1 head green leaf lettuce
1 head iceberg lettuce
1 cup finely chopped celery
3 green onions, chopped
1 (11 oz) can mandarin oranges, drained

Dressing:
1 tsp salt
2 T vinegar
2 T sugar
1/4 cup vegetable oil
1 T parsley
dash of pepper
dash of Tabasco

Caramelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Cool on waxed paper and break into small pieces; set aside. Combine ingredients for dressing and mix well. Tear lettuce into bite-size pieces and combine with celery, green onions and mandarin oranges. Toss with dressing and sprinkle with sugared almonds.

**Try adding pears to this salad, too!

Favorite Chili

Favorite Chili

from Favorites

2 lbs ground beef
2 onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
2 (16 oz) cans kidney beans, undrained
1 (28 oz) can crushed tomatoes
2 (16 oz) cans chili beans, undrained
2 pkgs chili seasoning (or 4-6 tsp chili powder)
1 tsp basil
1 (8 oz) can tomato sauce

Brown ground beef in large pan. Drain fat and add onions, garlic and pepper. Cook for 5 minutes. Add rest of ingredients, bring to a boil and then turn to low heat and simmer for at least 2 hours. (Add a little water if it gets too dry.)

**Perfect served with corn bread!!

Favorite Taco Soup

Favorite Taco Soup

from: Favorites

1 lb ground beef
1 large onion, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) can kidney beans, undrained
1 (16 oz) can whole kernel corn, undrained
1 package taco seasoning

corn chips
grated Cheddar cheese
sour cream

In large soup pot, brown ground beef and onion; drain. Stir in tomatoes, beans, corn and taco seasoning. Simmer for 1/2 hour, uncovered. Serve topped with corn chips, grated cheese and sour cream.

Tracy's Banana Muffins

...just like banana bread but in a muffin form!!  This is a family favorite for sure!

Tracy's Banana Muffins

from: Favorites

1 cup sugar
1/2 cup vegetable oil
2 eggs
3 ripe bananas, mashed
2 cups flour
1 tsp baking soda
1/2 tsp salt

Cream sugar and oil. Add eggs and mashed bananas and beat. Add flour, soda and salt. Pour into greased or lined muffin tins. Bake at 350 degrees for 18 to 20 minutes.
Makes 18 to 24 muffins...or more if you make them mini for the kids! :)

Buttermilk Muffins

I love this recipe because I can make it with things that I already have in my cupboards...especially when I use fake buttermilk! (1 cup buttermilk= 1 T lemon juice or vinegar + enough milk to make 1cup...let sit for 5 minutes)

Buttermilk Muffins

from: Favorites

1 cup sugar
4 T margarine, softened
1 egg
1 cup buttermilk
1 T vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda

Add all ingredients in order given and mix well. Bake at 350 degrees for 15 to 20 minutes in greased or paper-lined muffin tins.
Makes 1 dozen.

Homemade Applesauce

Homemade Applesauce

from Favorites

18 large Granny Smith apples, peeled and sliced

Put apple slices in pan and cover apples 3/4 of the way with water. Bring to a boil and simmer on low for 10 to 15 minutes. Do not drain.

Add:
1 1/2 cups sugar-- more or less, depending on the tartness of the apples
      (Remember, it will taste sweeter when cold.)
juice of half a lemon
1 tsp nutmeg

Mash all together. Can be eaten warm or cold.

Hootenanny Pancake

Otherwise known as German Pancakes, Oven Pancakes, etc.

Hootenanny Pancake

from Favorites

6 eggs
1 cup flour
1 cup milk
1/2 tsp salt
1/2 cup butter
toppings (maple syrup, powdered sugar & strawberries, etc)

Beat together eggs, flour, milk and salt for 5 minutes. Meanwhile, heat oven to 425 degrees. Place 1/2 cup (or less if you want to try to be a little healthier!) butter in a 9"x13" glass baking dish. Put in hot oven just long enough to melt butter. Remove and pour beaten egg mixture into hot butter. Bake at 425 degrees for 20 minutes. Pancake will 'grow' up sides of pan. Cut into slices and serve with your preferred toppings.

Barbara Frazier's Cinnamon Rolls

I love homemade cinnamon rolls! I love to make them on Christmas Eve while the kids are going to sleep and waiting oh so patiently for Santa to come! I put them outside (or in the garage) to raise slowly so in the morning all I have to do is stick them in the oven and we get to enjoy homemade cinnamon rolls for breakfast on Christmas morning!

Barbara Frazier's Cinnamon Rolls

from: Favorites

2 packages active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
1/2 cup vegetable oil
2 tsp salt
2 eggs
7 cups flour
cinnamon
sugar

Soften yeast in luke-warm water; set aside. Scald mlk. Add hot milk to mixing bowl with sugar, oil and salt; cool to luke warm. Add eggs, 3 cups flour, and the softened yeast. Mix well, then gradually add the remaining flour. Just as the dough pulls away from the sides of the bread mixer, stop adding the flour, but continue kneading in the mixer for a few more minutes. The dough will be sticky. Prepare a large bowl with about 1/4 cup vegetable oil. Let rise for about 1 hour. Divide the dough into 4 equal portions. Let the dough rest for a couple of minutes, then roll each portion into a rectangle shape about 10" by 12". Spread each rectangle with melted butter and sprinkle generously with cinnamon and sugar. Roll up the rectangles like a jelly roll and cut off slices about 1 1/2 inches wide. Place slices onto a grease jelly roll pan.Cover and let rise for 3 hours. Bake at 400 degrees for about 8 minutes or until lightly browned. Spread while warm with Butter Cream Frosting. Makes 3 1/2 dozen.

Butter Cream Frosting:

3 cups powdered sugar
1/2 cup butter, softened
2 tsps vanilla
enough milk to make spreading consistency

Beat together until smooth and creamy.

Favorite Fruit Slush

Favorite Fruit Slush

from Favorites

Boil together:
4 cups sugar
4 cups water
3/4 cup lemon juice

Then add 4 more cups of cold water. Freeze in large Tupperware until solid.

1 (16 oz) package frozen raspberries
1 (16 oz) package frozen blueberries
1 (20 oz) can crushed pineapple, undrained
6 bananas, sliced

7-Up or Sprite, optional

Remove slush from freezer 1 hour before serving to thaw. When ready to eat, break apart into chunks with a fork. Stir in frozen raspberries, frozen blueberries, crushed pineapple and sliced bananas. Serve with or without 7-Up or Sprite.

(For a crowd, 2 recipes of slush with 3 (2 liter) bottles of 7-Up serves 50.)

Favorite Sparkling Punch

Favorite Sparkling Punch

from Favorites

In large punch bowl combine:
1 (2-liter) bottle Shasta Diet Grapefruit Soda
       (Fresca will do but Shasta is better)
1 (12 oz) can frozen white grape juice, undiluted
1/2 bag of ice

Mix with no water, just lots of ice.
Everyone loves this!

Fried Round Steak

Sometimes I have cheap meat left over in my freezer from a cow that we got somewhere and I need to figure out a good way to use it. This did taste real good and no one needs to know that I used the yucky meat that no one wants! I got this recipe from Ree, The Pioneer Woman...she is great!

 Fried Round Steak

Ingredients

• 3 pounds Cube Steak (round Steak That's Been Extra Tenderized)
• 1 cup All-purpose Flour
• 1 teaspoon Seasoned Salt
• 3 teaspoons Ground Black Pepper, Or To Taste
• Salt, For Seasoning Meat
• 1/2 cup Canola Oil (more If Needed)
• 2 Tablespoons Butter

Preparation Instructions

Heat oil in a large skillet over medium heat.
Mix together flour, seasoned salt, and pepper.
Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
Add butter to pan right before frying.
When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.
Remove to a paper towel-lined plate. Serve immediately.

Magleby's Buttermilk Pancake Syrup

Magleby's Buttermilk Pancake Syrup

from Rosemary Groesbeck

1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda
1 tsp vanilla or maple flavoring

Combine butter, sugar, buttermilk and soda in a saucepan. Bring to a boil for 1 minute. Take off heat and add vanilla. Add to an equal amount of maple syrup.

Lunch with the Kids

Here are our favorite kid lunches:

• Quesadillas
• Pigs in a blanket
• Mini Pizzas (english muffins, tomato sauce, pizza seasoning, cheese and pepperoni)
• Grilled Cheese Sandwiches (or 'Girl Cheese Sandwiches' and 'Boy Cheese Sandwiches')
• PB&J's (or 'Pink-a Butter and Jam'  like Jacie says!)
• Picnic...anything is fun to eat when eating outside or on the family room floor on a blanket!
• Open Face Sandwiches (Katelyn loves these with just butter and jam...she thinks they are called open face sandwiches because her face always gets dirty when you eat them!)

Snack Ideas for the Kiddos

Here is a list of our favorite snacks:

• Graham crackers and milk!!
• Fresh fruit/veggies (apples bananas, oranges, grapes, clementines, carrots, celery, strawberries, peaches, nectarines, apricots)
• Ritz Crackers and Peanut Butter Sandwiches
• Crackers and cheese
• Going Fishing! Celery stick with a glob of peanut butter on the end to catch the gold fish crackers!
• Ants on a log! Celery with peanut butter inside topped with ants (raisins)
• Surprise mix (anything you have in your pantry all mixed together in a bag!)
• Homemade bread and butter/jam
• Granola bars (homemade is even better!)
• Cookies and milk (fresh out of the oven!)
• Pinterest ideas (all these fun Pinterest ideas that you pin but never know when or why you'll make them...my kids love it when I make them a special treat like that!)

Vanilla Custard Ice Cream

Vanilla Custard Ice Cream

from Marsha Richards

2 1/4 cups sugar
6 T flour
1/2 tsp salt
5 cups milk, scalded
6 eggs, beaten
4 cups heavy cream
2 tsp vanilla

Combine sugar, flour and salt in saucepan. Stir in the hot milk slowly. Cook over low heat for 10 minutes, stirring until thickened. Mix a small amount of this hot mixture into the beaten eggs. Ten add eggs back into the hot mixture and cook 1 minute. Chill in refrigerator. Add cream and vanilla, mixing well. Pour into a 4 quart ice cream freezer can and freeze according to directions.

Crock Pot Scalloped Potatoes and Ham

Crock Pot Scalloped Potatoes and Ham

from Marsha Richards

3 lbs med potatoes, peeled and sliced
1 onion, chopped
1 cup cheddar cheese
1 cup cooked ham, in chucks
1 can cream of mushroom soup
1/2 cup water

Combine potatoes, onion, cheese and ham in crock pot. In small bowl, stir together soup and water. Pout over potatoes, cover and cook on high for 4 hours or until potatoes are tender. Stir just before serving. Garnish with more cheese.
Serves 6.

Crock Pot Fajitas

Crock Pot Fajitas

from Marsha Richards

1 1/2 lbs chicken breasts
1 cup onion, chopped
1 green pepper, chopped
1 jalapeno pepper, chopped
1 cup fresh cilantro, chopped
2 cloves minced garlic
1 tsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp salt
1 can chopped tomatoes
toppings

Add all ingredients to crock pot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Shred chicken with a fork. Serve on tortillas with sour cream, guacamole, cheese, salsa, lettuce, tomatoes, etc.

Frosted Banana Bars

These are just like banana bread but in a bar form!

Frosted Banana Bars

from Marsha Richards

1/2 cup butter
2 cups sugar
3 eggs
1 1/2 cups (about 3-4) ripe bananas, mashed
1 tsp vanilla
2 cups flour
1 tsp baking soda
pinch of salt

Cream butter and sugar. Beat in eggs, bananas and vanilla. Combine flour, soda and salt and add to creamed mixture, mixing well. Pour into greased jelly roll pan. Bake 350 degrees for 20-25 minutes or until bars test done. Cool and frost.

Frosting:
1/2 cup butter
1 (8 oz) pkg cream cheese
4 cups powdered sugar
2 tsp vanilla

Cream butter and cream cheese together. Gradually add powdered sugar. Add vanilla. Beat well.

Blueberry Muffins

Blueberry Muffins

from Marsha Richards

4 3/4 cups flour
1 3/4 T baking powder
1/2 tsp salt
1 cup plus 1 T oil
2 cups sugar
3 eggs
1 3/4 cups milk
1 tsp vanilla
1 tsp almond extract
1 pkg frozen blueberries (keep in the freezer until just before adding so they don't bleed as much.)

Combine the flour, baking powder and salt. Set aside. In a large bowl, blend sugar and oil together until well mixed. Add eggs, milk, vanilla and almond extract. Add the dry ingredients and mix with a spoon only until combined. Do not over mix. Now fold in the still frozen blueberries with as few strokes as needed. Spoon into sprayed muffin cups and bake at 350 degrees for 27-30 minutes.
Makes 24 muffins.

Potato Pot Pie

This recipe reminds me of my mom's cooking growing up. It's just one of those regular meals that was put in the rotation!

Potato Pot Pie

(also known as 'Hamburger Pie')

1 lb ground beef
1/2 onion, chopped
1 can green beans, drained
1 can tomato soup, undiluted
1 batch mashed potatoes
Cheddar cheese, grated

Brown ground beef and onion together. Drain. Place in bottom of 9x13 pan. Spread green beans over beef mixture. Spread tomato soup over all. Prepare generous portion of mashed potatoes from scratch, leftovers, or food storage. Spread over all. Top with grated cheese. Bake at 350 degrees for 30 minutes or until bubbly in center.

Broccoli Soup

Broccoli Soup

from RS General Board Cookbook

2 pkgs. Frozen CHOPPED broccoli
1 med onion, chopped
4 cups white sauce
(1 cup margarine, 8 T flour, 1 tsp slat, 1 qt milk. Combine margarine and
flour over low heat, add salt. Add milk gradually, stirring until thick.)
2 cups chicken broth
½ cup parmesan cheese
¼ tsp garlic salt
Salt and pepper
1 cup or more cubed, cooked chicken

I cook broccoli and chicken in microwave for 20 min while I prepare the sauce with onions. I use the white sauce margarine to cook the onions in and then add the other white sauce ingredients, broth, cheese, and seasonings. When this is ready, I add the cooked broccoli and cut up chicken. Careful not to scorch.

Gooey Microwave Caramel Corn

Gooey Microwave Caramel Corn

2 bags microwave popcorn (the more buttery, the better)
1 (14 oz) can sweetened condensed milk
½ cup white corn syrup
1 cup brown sugar
1 T vanilla
½ cup butter

In medium saucepan, mix together condensed milk, corn syrup, brown sugar, vanilla and butter. Bring to a boil, stirring constantly, until mixture reaches “soft ball” stage. (This usually takes between 8 to 10 min) Meanwhile, pop microwave popcorn and pour into large bowl. Sift out unpopped kernels. Pour hot caramel over popcorn and stir until well-coated.

Banana Split Dessert

This is a perfect make ahead dessert for a crowd...so yummy!

Banana Split Dessert

2 cups graham cracker crumbs
¼ cup butter, melted
3 to 4 ripe bananas, sliced
½ gallon vanilla ice cream
1 cup semi-sweet chocolate chips
½ cup butter
2 cups powdered sugar
1 can evaporated milk
1 tsp vanilla
Whipped cream, optional

Combine graham cracker crumbs and ¼ cup melted butter and spread on the bottom of a 15” x 11” metal pan. (Glass makes crumbs adhere when cold.) Reserve some crumbs for top. Slice ripe bananas all over top of crumbs. In the meantime, let ice cream soften, then carefully spread it over bananas. Freeze for a while until firm again. Make a chocolate sauce by melting chocolate chips and ½ cup butter together in saucepan. Add powdered sugar and evaporated milk; gently boil until thick (about 20 min), stirring frequently. Add vanilla. Cool sauce, then spread on ice cream. Sprinkle remaining crumbs on top. Freeze again for several hours. Take out of freezer about ½ hour before serving. When ready to serve, cut into squares and top each square with spoonful of whipped cream, if desired.

Corn Bread

Here is another standard recipe but I've tried many corn bread recipes with failure...this is a good one, though.

Corn Bread

from Marsha Richards

1 cup corn meal
1 cup flour
¼ cup sugar
1 T baking powder
1/3 cup canola oil
1 egg
1 cup milk

Combine dry ingredients in a bowl and mix. Add oil, egg, and milk. Mix with a spoon. Pour into a well buttered 8 inch pan or muffin tins. Bake at 400 degrees for 20-25 min. This will vary if making muffins. Watch for edges to be golden.

**it's fun to make corn bread into star or heart shapes!

Yummy White Bread

I love homemade bread but if I'm going to go through the effort of doing it then it better be good...and this recipe is good. I've also used 1/2 white 1/2 wheat flour and it still is yummy!

Yummy White Bread

from Christie Maybe

½ cup warm water
2 T yeast
1 T sugar
2 cups flour
½ cup dry milk, optional
1 T salt
½ cup brown sugar
3 ½ cups hot tap water
¼ cup oil
¼ cup honey
6-7 cups flour

In a small bowl, soften yeast by sprinkling yeast into ½ cup warm water with 1 T of sugar sprinkled in. Stir and set aside to grow, about 5 minutes. In a mixing bowl, stir together 2 cups flour, dry milk (optional), salt, and brown sugar. Mix in hot water, oil, and honey. Add yeast. Mix in 5 cups of flour one cup at a time, then add additional flour by the ½ cupful until dough leaves sides of bowl and
comes to a ball. Remove dough from bowl and put 1 tsp of oil in bottom of the bowl. Roll the dough ball in the oil and let it rise for about 1 hour or until double in bulk. Punch down and form into loaves, 4 standard loaves, or 36 large cinnamon rolls. Rise a second time for 30 minutes and bake at 350 degrees for 25-30 min. Turn out of pans, and cool.

'Guru' Style Burritos

This recipe reminds me of the night my husband left for his mission...this is what his mom made for his going away party. 

'Guru' Style Burritos

from Lizzie Richards

1 ½ cups cooked, cubed chicken breast (cook in butter & fajita seasoning)
1 pkg Mission flour tortillas, 10”
1 large can enchilada sauce
1 can black beans
2-3 cups cooked rice (approx 5 burritos)
2 cups shredded Jack cheese
Fajita seasoning

Combine in large bowl:
Cooked rice
Chicken
Jack cheese
Black beans, and season to taste

Spread tortillas with mixture, roll up and place tightly in pyrex dish. Bake,
covered for about 20 min at 350 degrees. Pour enchilada sauce over burritos
with and top with more Jack & cheddar cheese. Bake an additional 5-10
minutes or until cheese is bubbly.

Garnish with guacamole, sour cream & black olives, and serve with chips.

Cinnamon Apple Cider

I don't think it's worth any extra effort to make apple cider any other way. This is easy and tastes just as yummy if not yummier than other apple cider I've tasted/made.

Cinnamon Apple Cider

Apple juice
Package of red hots

Warm in crock pot or on stove for about 2 hours for an easy wassail or holiday drink! It
will also make your house smell really yummy!

Deon's French Bread Dip

Thank goodness for fun friends with yummy recipes!

  Deon's French Bread Dip

from Deon Heaton

1 cup sour cream
1 cup mayo
1 pkg frozen chopped spinach, thawed
1 pkg “Farr’s” Dry Vegetable Soup Mix

Mix together and use to dip French Bread…yummy!

Fruit Dip

Fruit Dip

from Marsha Richards

1 (6 oz) can frozen orange juice, thawed
1 ¼ cup cold milk
1 (3 oz) package instant vanilla pudding mix
¼ cup sour cream

Combine juice and milk. Add pudding and beat for 2 minutes. Mix in the sour cream.
Chill 2 hours. Serve with cut-up fresh fruit.

Toffee Apple Dip

Toffee Apple Dip

1 (8oz) package cream cheese
½ cup brown sugar
¼ cup sugar
1 tsp vanilla
½ (11 oz) package Skor or Heath toffee chips

Beat cream cheese, sugars and vanilla together until fluffy. Stir in toffee chips by hand.
Serve with sliced apples.

Cranberry Crock Pot Turkey Breast

Cranberry Crock Pot Turkey Breast

2 (1 ½ pound) turkey breast roasts

½ teaspoon salt

¼ teaspoon freshly ground pepper

½ cup diced celery

½ cup diced onions

1 (16 –ounce) can whole berry cranberry sauce

1 cup barbeque sauce

Combine all ingredients in a crock pot.  Cover and bake on high for 4 to 5 hours or on low for 6 to 8 hours.  Remove turkey breasts from crock pot and slice thinly.  Serve with sauce on top.

**Delicious with mashed potatoes-use the extra sauce as gravy.

Shredded BBQ Chicken Sandwiches

This is a favorite meal because it's super easy to feed a crowd or a small family on a hot summer day.

Shredded BBQ Chicken Sandwiches

1 (4-pound) bag frozen boneless, skinless chicken breasts

1 (16-ounce) bottle BBQ sauce (KC Masterpiece original is good)

1 cup water

2 dozen hamburger buns or French rolls

In the morning, place chicken breasts in crock pot, frozen.  Pour barbecue sauce and water over top and cook all day on low heat.  Before serving, shred chicken with two forks to pull it apart and mix in sauce well.  Spoon onto buns or rolls.

Chicken Roll-Ups

I have seen many different versions of this recipe...but this one is the best! ...trust me! It's a family favorite and I've even made it for other people and they all love it, too!

Chicken Roll-Ups

from Kathy Burton

2 chicken breasts
Salt & pepper
Minced onion
Parsley
8 oz cream cheese, softened
2 T green onions/chives, chopped
2 cans Pillsbury Crescent Rolls (3 per package)
butter, melted
Corn Flake, crushed

Boil chicken with salt, pepper, onion and parsley (for about 1 hour). Shred chicken with forks. Mix chicken with cream cheese and chives. Remove crescent rolls from package and separate. Stretch big end of crescent roll a little bit and put chicken mixture onto big end of crescent roll. Fold two outside corners into center of roll and roll up. Dip roll into melted butter and then into crushed corn flakes.

(You can make roll-ups to this point and then refrigerate or freeze until ready to use. When you're ready to eat just pop them in the oven...sometimes I don't even let them defrost!)

Bake uncovered on cookie sheet at 375 degrees for 15 minutes or until golden brown. Serve on rice with gravy (recipe below) on top.

Gravy:
1 can Cream of Chicken Soup
1/2 can milk
1/2 can water (optional)

Stir to get rid of lumps and heat through.

Mom's Favorite Baked Beans

To tell you the truth, I'm not a fan of pork and beans or baked beans really. So, when Steve- who loves baked beans- said that these were his favorite beans I knew this recipe was a keeper. I love it because it's very simple and easy!

Mom's Favorite Baked Beans

from Kathy Burton

4 cups pork and beans (about 2 1/2 cans)
1/2 cup brown sugar
1 tsp mustard
6 slices of bacon (raw and cut into bite size pieces)
1/2 cup ketchup

Combine and bake uncovered for 2 1/2 hours at 325 degrees.

Potato Bake

Many Utahn's (or Mormon's rather) know this dish as funeral potatoes. I may be biased but this recipe will top anyone's funeral potatoes out there. I totally think it's worth the extra effort to grate freshly baked potatoes than it is to use the frozen hash browns like most people do and top it with corn flakes...just sayin'.

Potato Bake

from Kathy Burton

6 large potatoes
1-2 cups (or 1 pint) sour cream
1 can Cream of Chicken soup
1/2 cup grated cheese
1/2 onion, finely chopped (I actually prefer to use green onions instead)
Cornflakes
Butter, melted

Bake potatoes until tender. Let them cool enough to handle then grate them into a bowl. Fold in sour cream, cream of chicken soup, grated cheese and onion. Put into 9x13 pan. Mix cornflake crumbs into melted butter and sprinkle on the top. Bake at 350 degrees for about 30 minutes or until warmed.

Granola

Laugh at me all you want but I like granola...especially this recipe. It's healthy and tasty. My kids and hubby agree, too!

Granola

from Kathy Burton

8 cups regular rolled oats
3 cups Grape Nuts
1/2 cup wheat germ
1 cup sunflower seeds
1 cup sliced almonds
1/2 cup sesame seeds
1 (10 oz) pkg shredded coconut

Combine together in a large bowl.
1 cup brown sugar
1/2 cup oil
3/4 cup honey
2 tsp vanilla

Raisins (optional)

In a saucepan, bring sugar, oil and honey to a boil. Remove from heat and add vanilla. Pour in bowl with oatmeal mixture and stir to evenly coat. Place onto 2 sheet cake pans. Bake at 350 degrees for 8-10 minutes or until coconut is lightly browned. Remove pans from oven and pour onto counter to cool. Add raisins. Store granola in air tight containers.

**Besides eating this granola in a bowl with milk, my family also loves yogurt parfaits (layer frozen berries/vanilla yogurt/granola) or just sprinkle granola onto any flavor of yogurt and we also love to eat it plain!

Ritzy Kids' Chicken

Ritzy Kids’ Chicken

8 boneless, skinless chicken breasts, thawed

2 cups crushed Ritz crackers

¼ cup Parmesan cheese

2 teaspoons garlic salt

1 teaspoon seasoned salt

1 cup plain yogurt

¼ cup butter, melted (optional)

Combine crushed crackers, Parmesan, garlic salt and seasoned salt in shallow dish.  Pat chicken dry, then coat with yogurt.  Dip each piece in crumb mixture and arrange in 9”x13” baking dish.  Drizzle melted butter over top, if desired.  Bake at 350 degrees for 45 minutes.

Cahoon's Crock Pot Roast

This is my favorite Sunday dinner roast! It's quick and easy to toss into the crock pot and it makes the house smell yummy!

Cahoon’s Crock Pot Roast

1 (3 to 5 pound) beef roast

Garlic salt, to taste

Garlic salt the roast and place in crock pot.

1 (10 ¾-ounce) can cream of mushroom soup

1 package dry onion soup mix

1 (10 ¾-ounce) can beef gravy (Franco-American)

½ cup brown sugar

3 tablespoons vinegar

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

Mix together and pour over roast.  Cook on low-heat for 12 hours or high-heat for 6 to 7 hours.  Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and cold water mixture.