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.