(Recipes will be listed in alphabetical order)
Apple Crisp
Grandma's Recipe...Amazing!
INGREDIENTS
- 1 cup flour
- 1 cup brown sugar
- 1/2 cup melted butter
- 3/4 cup oatmeal
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 cups apples
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
INSTRUCTIONS
- Mix flour, sugar, butter, cinnamon, oatmeal, and salt until crumbly.
- Press 1/2 crumbs into buttered 9 inch pan. Cover with diced apples.
- Combine cornstarch, water, sugar, and vanilla.
- Cook until thick and pour over apples.
- Top with remaining crumbs. Bake 360-375, 50-60 minutes.
- 9x13 pan: Double the recipe.
Baked Chicken Nuggets
INGREDIENTS
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 cup panko (Japanese breadcrumbs)
- 1/3 cup grated Parmesan
- Coarse salt
- 1 tablespoon vegetable oil
- 1/2 cup all-purpose flour
- 3 large eggs, lightly beaten
- Cooking spray
- Honey Mustard or Spicy Ketchup, for serving
INSTRUCTIONS
- Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine. Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.
- Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack. Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.
Baked Corn
INGREDIENTS
- 2 cans cream corn
- 1 stick butter
- 2 tablespoons sugar
- 2 eggs
- 8 oz sour cream
- Jiffy Corn Mix
INSTRUCTIONS
- Bake 350, 50 min.
INGREDIENTS
- 1 cup flour
- 1 cup brown sugar
- 1/2 cup melted butter
- 3/4 cup oatmeal
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 cups apples
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
INSTRUCTIONS
- Mix flour, sugar, butter, cinnamon, oatmeal, and salt until crumbly.
- Press 1/2 crumbs into buttered 9 inch pan. Cover with diced apples.
- Combine cornstarch, water, sugar, and vanilla.
- Cook until thick and pour over apples.
- Top with remaining crumbs. Bake 360-375, 50-60 minutes.
- 9x13 pan: Double the recipe.
INGREDIENTS
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 cup panko (Japanese breadcrumbs)
- 1/3 cup grated Parmesan
- Coarse salt
- 1 tablespoon vegetable oil
- 1/2 cup all-purpose flour
- 3 large eggs, lightly beaten
- Cooking spray
- Honey Mustard or Spicy Ketchup, for serving
INSTRUCTIONS
- Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine. Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.
- Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack. Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.
INGREDIENTS
- 2 cans cream corn
- 1 stick butter
- 2 tablespoons sugar
- 2 eggs
- 8 oz sour cream
- Jiffy Corn Mix
INSTRUCTIONS
- Bake 350, 50 min.
Baked Garlic Fries
INGREDIENTS
- 2 potatoes
- 1/2 tsp garlic (or regular) salt
- 3 cloves garlic, minced
- 1 Tbsp vegetable oil
- 1 Tbsp olive oil
- 1/2 tsp pepper
INSTRUCTIONS
- On a non stick baking sheet, toss the cut potatoes with 1 Tbsp vegetable oil, 1/2 tsp of salt, and pepper. Make sure the potatoes are in a single layer and bake at 400 degrees F for 40 to 50 minutes. Flip the fries over once or twice throughout the baking process.
- While the fries are baking in the oven, heat 1 Tbsp of olive oil in a large pan on low heat. Add the minced garlic and cook for a couple minutes. When the potatoes are done baking, toss them into this pan of garlic and now garlic infused oil. Give it a taste, if you want more flavor add another 1/2 tsp of salt.
INGREDIENTS
- 2 potatoes
- 1/2 tsp garlic (or regular) salt
- 3 cloves garlic, minced
- 1 Tbsp vegetable oil
- 1 Tbsp olive oil
- 1/2 tsp pepper
INSTRUCTIONS
- On a non stick baking sheet, toss the cut potatoes with 1 Tbsp vegetable oil, 1/2 tsp of salt, and pepper. Make sure the potatoes are in a single layer and bake at 400 degrees F for 40 to 50 minutes. Flip the fries over once or twice throughout the baking process.
- While the fries are baking in the oven, heat 1 Tbsp of olive oil in a large pan on low heat. Add the minced garlic and cook for a couple minutes. When the potatoes are done baking, toss them into this pan of garlic and now garlic infused oil. Give it a taste, if you want more flavor add another 1/2 tsp of salt.
Butter Horns
Grandma Kauffman's recipe
INGREDIENTS
- 1 package yeast
- 1 tablespoon sugar
- 3 eggs
- 1/2 cup sugar
- 1/2 cup shortening
- 1 tablespoon salt
- 5 cups flour
INSTRUCTIONS
- Cream together yeast and sugar. Beat in eggs in one cup lukewarm water.
- Let stand to rise 15 minutes.
- Add sugar, shortening, salt, and flour.
- Knead well, put in fridge, let sit over nite.
- Take out and make two parts-roll out 12 in. circle cut & roll into 16 wedges.
- Let rise 3-4 hours, bake 10-15 minutes, 375.
Camping Dutch Oven Fries
INGREDIENTS
- Potato’s
- Oil
- Salt
INSTRUCTIONS
- PREP WORK: Peel and chop up your potato’s until they resemble something close to a fry. It’s ok if they aren’t perfect. You’re just going to eat them after all! Place them in a bowl of cold water as you go. When you finish up slicing and dicing, pat them dry with a paper-towel. Heat up your oil to about 320 degrees.
- GET COOKING: Working in small batches, fry your potato’s until they are pale and floppy. (about three minutes)
- Slightly increase the temperature of your oil, and re-fry {is that even a word?} your potato’s until they are nice and crisp. Season with a little salt, and you are good to go!
- Serve these nice and warm with your favorite dipping sauce. Personally, I’m a fan of Sweet Baby Ray’s BBQ sauce mixed with a little mayo… If you aren’t from Utah, you probably think I’m crazy. But fry sauce is huge here, and this is just a slightly different version of the original!
- An advantage to doing this outdoors is that you avoid the icky smell that comes with frying foods. Plus, like the scones, clean up is a breeze!
INGREDIENTS
- 1 package yeast
- 1 tablespoon sugar
- 3 eggs
- 1/2 cup sugar
- 1/2 cup shortening
- 1 tablespoon salt
- 5 cups flour
INSTRUCTIONS
- Cream together yeast and sugar. Beat in eggs in one cup lukewarm water.
- Let stand to rise 15 minutes.
- Add sugar, shortening, salt, and flour.
- Knead well, put in fridge, let sit over nite.
- Take out and make two parts-roll out 12 in. circle cut & roll into 16 wedges.
- Let rise 3-4 hours, bake 10-15 minutes, 375.
Camping Dutch Oven Fries
INGREDIENTS
- Potato’s
- Oil
- Salt
INSTRUCTIONS
- PREP WORK: Peel and chop up your potato’s until they resemble something close to a fry. It’s ok if they aren’t perfect. You’re just going to eat them after all! Place them in a bowl of cold water as you go. When you finish up slicing and dicing, pat them dry with a paper-towel. Heat up your oil to about 320 degrees.
- GET COOKING: Working in small batches, fry your potato’s until they are pale and floppy. (about three minutes)
- Slightly increase the temperature of your oil, and re-fry {is that even a word?} your potato’s until they are nice and crisp. Season with a little salt, and you are good to go!
- Serve these nice and warm with your favorite dipping sauce. Personally, I’m a fan of Sweet Baby Ray’s BBQ sauce mixed with a little mayo… If you aren’t from Utah, you probably think I’m crazy. But fry sauce is huge here, and this is just a slightly different version of the original!
- An advantage to doing this outdoors is that you avoid the icky smell that comes with frying foods. Plus, like the scones, clean up is a breeze!
Chicken Lettuce Wraps
Shelley's Recipe
INGREDIENTS
- 2 lb raw, chopped chicken breast
- 5 chopped cloves of garlic
- 1/2 chopped onion
- 8 oz water chestnuts (chopped)
- 5 mushrooms (chopped)
- 1/4 cup soy sauce
- 1/4 cup white wine
- 1/2 teaspoon ginger
- Dash of allspice
- 2 tablespoon balsamic vinegar
INSTRUCTIONS
- Chop up chicken into tiny chunks
- Chop up onions and garlic, dump into crock pot on top of the meat
- Chop up the water chestnuts and mushrooms, dump into crock pot
- In a mixing bowl, mix the liquid and spices
- Pour sauce on top of meat
- Cover and cook 4-6 hours on high, 6-8 on low. (Stir a few times, if possible)
- Serve over lettuce leaves
- Top with plum sauce
INGREDIENTS
- 2 lb raw, chopped chicken breast
- 5 chopped cloves of garlic
- 1/2 chopped onion
- 8 oz water chestnuts (chopped)
- 5 mushrooms (chopped)
- 1/4 cup soy sauce
- 1/4 cup white wine
- 1/2 teaspoon ginger
- Dash of allspice
- 2 tablespoon balsamic vinegar
INSTRUCTIONS
- Chop up chicken into tiny chunks
- Chop up onions and garlic, dump into crock pot on top of the meat
- Chop up the water chestnuts and mushrooms, dump into crock pot
- In a mixing bowl, mix the liquid and spices
- Pour sauce on top of meat
- Cover and cook 4-6 hours on high, 6-8 on low. (Stir a few times, if possible)
- Serve over lettuce leaves
- Top with plum sauce
Chicken and Pasta
INGREDIENTS
- 1 package Fettuccine
- 3 tablespoons flour
- 1 1/2 teaspoons pepper
- 1 1/2 teaspoons dry mustard
- 1 pound chicken breast, cut in pieces
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup cream
- 1/4 cup parsley
- 1/2 teaspoon salt
INSTRUCTIONS
- Cook pasta, drain
- Stir flour, pepper, and mustard-coat chicken with flour mixture
- In large skillet over medium-high heat, heat oil; add chicken and garlic. Cook 5 minutes, turning pieces occasionally. Reduce heat to medium.
- Combine broth and wine, add to chicken. Add cream. Cook, stirring frequently, until sauce is reduced in half, about 5 minutes.
- Stir in parsley and salt. Toss hot pasta with sauce; serve immediately.
INGREDIENTS
- 1 package Fettuccine
- 3 tablespoons flour
- 1 1/2 teaspoons pepper
- 1 1/2 teaspoons dry mustard
- 1 pound chicken breast, cut in pieces
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup cream
- 1/4 cup parsley
- 1/2 teaspoon salt
INSTRUCTIONS
- Cook pasta, drain
- Stir flour, pepper, and mustard-coat chicken with flour mixture
- In large skillet over medium-high heat, heat oil; add chicken and garlic. Cook 5 minutes, turning pieces occasionally. Reduce heat to medium.
- Combine broth and wine, add to chicken. Add cream. Cook, stirring frequently, until sauce is reduced in half, about 5 minutes.
- Stir in parsley and salt. Toss hot pasta with sauce; serve immediately.
Easy Chicken and Rice Casserole
INGREDIENTS
- 1 can mushroom soup
- 1 can celery soup
- 1 can chicken soup
- 1 1/2 cups minute rice, uncooked
- 1/2 cube butter
- 3 pounds chicken, uncooked
INSTRUCTIONS
- Mix together first five ingredients, put into a greased 9 x 13 pan
- Put chicken pieces on top, cover with foil.
- Bake at 250 degrees for 3 hours.
Easy Peach Cobbler
INGREDIENTS
- 1 STICK OF BUTTER
- 1 QT. PEACHES
- 1 HALF CUP SUGAR
BATTER
- 1 C. SUGAR
- 1 C. FLOUR
- 1 HALF TSP. B. POWDER
- 2/3 C. MILK
INSTRUCTIONS
- MELT STICK OF BUTTER IN BAKING DISH IN OVEN
- OPEN 1 QT. PEACHES, ADD 1 HALF CUP SUGAR
- BOIL 2 MIN. ON TOP OF STOVE
- Mix batter ingredients.
- POUR BATTER OVER THE MELTED BUTTER
- THEN POUR HOT PEACHES OVER THE BATTER
- COOK AT 350 FOR 30 MINUTES OR MORE
- THE BATTER WILL COME TO THE TOP AND LET IT BROWN QUICKLY
- FOR FRESH PEACHES I WOULD ADD WATER TO THEM WITH A 1/2 C OR MORE OF SUGAR AND BOIL THEM FOR A LITTLE WHILE
Hamburger Soup
INGREDIENTS
- 1 lb. hamburger
- 5 cups water
- 16 oz. tomatoes
- 2 medium carrots
- 2 medium onions, chopped
- 2 stalks celery, chopped
- Salt and Pepper
- 1/3 cup pearl barley
- 1/4 cup tomato paste
- 1 tablespoon instant beef bouillon granules
- 2 teaspoon seasoned salt
- 1 teaspoon dried basil
- 1 bay leaf
INSTRUCTIONS
- Brown ground beef; drain fat and add rest of ingredients. Bring to boil, then simmer 1 hour.
Oven Ham Sammies
INGREDIENTS
- 1 12 count package Kings Hawaiian Rolls
- 1/2 cup butter melted
- 1/2 tsp ground mustard
- 1 tsp poppy seeds
- 2 tsp onion flakes
- 1 tsp worcheshire sauce
- 1 package swiss cheese
- 12 to 16 oz thin sliced ham
INSTRUCTIONS
- Put ham and cheese on sliced rolls
- Mix all other ingredients and spoon over sammies. Let set overnight or several hours
- Bake on 350 for 15 min before serving
P.F. Chang's Mongolian Beef
INGREDIENTS
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- vegetable oil , for frying (about 1 cup)
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 large green onions, chopped
INSTRUCTIONS
Sauce:
- Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
- Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Beef:
- Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.
INGREDIENTS
- 1 lb. hamburger
- 5 cups water
- 16 oz. tomatoes
- 2 medium carrots
- 2 medium onions, chopped
- 2 stalks celery, chopped
- Salt and Pepper
- 1/3 cup pearl barley
- 1/4 cup tomato paste
- 1 tablespoon instant beef bouillon granules
- 2 teaspoon seasoned salt
- 1 teaspoon dried basil
- 1 bay leaf
INSTRUCTIONS
- Brown ground beef; drain fat and add rest of ingredients. Bring to boil, then simmer 1 hour.
INGREDIENTS
- 1 12 count package Kings Hawaiian Rolls
- 1/2 cup butter melted
- 1/2 tsp ground mustard
- 1 tsp poppy seeds
- 2 tsp onion flakes
- 1 tsp worcheshire sauce
- 1 package swiss cheese
- 12 to 16 oz thin sliced ham
INSTRUCTIONS
- Put ham and cheese on sliced rolls
- Mix all other ingredients and spoon over sammies. Let set overnight or several hours
- Bake on 350 for 15 min before serving
INGREDIENTS
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- vegetable oil , for frying (about 1 cup)
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 large green onions, chopped
INSTRUCTIONS
Sauce:
- Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
- Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Beef:
- Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.
Shelley's Cheese and Chicken Chimichangas
INGREDIENTS
- 2 1/2 cups chicken, cooked & shredded
- 2/3 cup Pace Picante Sauce
- 1 onion, chopped
- 3/4 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 8 flour tortillas
- 1/4 cup butter, melted
- 1 cup cheddar cheese, shredded
- Guacamole
INSTRUCTIONS
- Combine chicken, picante, onion, cumin, oregano, and salt in saucepan; simmer 5 minutes or until most of the liquid has evaporated
- Brush one side of tortillas with butter
- Spoon about 1/3 cup meat mixture onto center of unbuttered sides and top with 2 tablespoon cheese
- Fold 2 sides over filling; fold ends down
- Place seam side down in 9 x 13 baking dish.
- Bake in preheated over at 475 about 15 minutes, or until crisp and golden brown.
- Top with guacamole, picante, and sour cream
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