Categories
Cookbook Side Dishes Vegetables

Potatoes Deluxe

2 lbs. frozen hash browns, thawed
1 C. onion, chopped
1 can cream of chicken soup
1 pt. sour cream
1 stick margarine, melted
1 C. sharp Cheddar cheese, grated
2 tsp. salt

TOPPING:
1 C. cornflake crumbs
1/4 C. margarine, melted

Mix soup, sour cream, margarine, cheese and salt in a large bowl. Add hash browns and onion and mix well. Spread in a 9×13″ pan. Sprinkle the topping on top of the potatoes. Bake at 350º for 1 hour. Can be made the day before.

Categories
Chicken Cookbook Salads

Cranberry Chicken Salad

4 C. cooked chicken, cubed
1 C. Craisins
1/2 C. sliced almonds, toasted in butter
1/2 C. red onion, finely chopped
1/2 C. mayonnaise
1/2 C. celery, chopped

DRESSING:
1/2 can (1 C.) whole cranberries
3/4 C. oil
1/4 C. vinegar
1 tsp. sugar
1 tsp. salt
1/2 tsp. paprika

DRESSING: Mix in blender and serve over chicken salad.

Categories
Beef Cookbook Main Dishes

Upside Down Pizza

1 lb. hamburger
1 can pizza sauce
1/4 C. sour cream
1 C. mozzarella cheese
1 tube crescent rolls

Cook hamburger; drain. Combine hamburger, sauce, sour cream and cheese in a 9×9″ baking dish. Top with unrolled (uncooked) crescent rolls. Bake 30 minutes at 350º.

Categories
Breads & Rolls Cookbook

Rhubarb Bread

1 1/2 C. brown sugar
2/3 C. salad oil
1 egg
1 C. sour milk
1 tsp. vanilla
1 /2 C. nuts, optional
1 tsp. salt
2 1/2 C. flour
1 1/2 C. rhubarb, diced
1 tsp. baking soda

Mix in order. Pour into 2 greased loaf pans. Sprinkle with mixture of 1/2 cup sugar and 1 tablespoon butter for each loaf. Bake at 325º for 40 minutes.

Categories
Breads & Rolls Breakfast Cookbook Recipes with Pictures

Monkey Bread

This was my favorite slumber party breakfast, and I am the queen of making it. Warning: If you eat half of it yourself, you will pay.

Monkey Bread Recipe by Liza Torborg - Bartholomew Buffet

3 cans buttermilk biscuits, quartered
3/4 C. sugar
1 tsp. cinnamon
1 C. brown sugar
1 1/2 stick margarine (not butter)
1/2 tsp. cinnamon

Roll quartered biscuits in cinnamon/sugar mixture. Place in greased Bundt pan. Melt margarine and mix with brown sugar and 1/2 teaspoon cinnamon. Let boil for 2 to 3 minutes (it will get very bubbly, but don’t under boil!) and remove from heat. Pour over biscuits. Bake at 350º for 25 minutes. Let cool in pan for 3 to 4 minutes and then invert on serving plate.

Categories
Cookbook Side Dishes Vegetables Vegetarian

Lemon Asparagus

1 lb. fresh asparagus, cut into 1″ pieces
2 T. water
2 T. butter or margarine, melted
1 to 2 tsp. lemon juice
Pinch of dried tarragon
Salt and pepper to taste

Place asparagus and water in a microwave-safe bowl. Cover and microwave on HIGH for 6 to 8 minutes, or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.

Categories
Cheese Cookbook Soups

Potato Cheese Soup

1 – 1 1/2 to 2 lb. pkg. frozen shredded hash browns
1 onion, chopped
5 carrots, chopped
4 stalks celery, chopped
1 can evaporated milk
2 lbs. Velveeta cheese

Combine the first 4 ingredients in a 6- to 8-quart pot and cover with water. Bring to a boil. Simmer, covered, until veggies are tender. Do not drain. Add the evaporated milk and Velveeta cheese, cubed. Stir over medium heat until smooth. This makes a TON – splitting recipe in half is still plenty.

Categories
Chicken Cookbook Main Dishes

Creamy Chicken Enchiladas

1 small onion, chopped
1 can cream of chicken soup
1 – 10 oz. can diced tomatoes and green chilies, undrained
1 C. sour cream
1 C. Cheddar cheese
1 C. mozzarella cheese
6 flour tortillas
2 C. chicken breasts, cubed

Sauté onion until tender. Remove from heat. Add soup, tomatoes, sour cream, 3/4 cup Cheddar cheese and 3/4 cup mozzarella cheese. Mix well. Place 3 tablespoons mixture on each tortilla; top with 1/3 cup chicken. Roll tightly. Place tortillas seam-side down in a 13×9″ baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. Bake, uncovered, at 350º for 20 to 25 minutes.

Categories
Cookbook Cookies Desserts

Chocolate Crinkle Cookies

3/4 C. oil
3/4 C. cocoa
2 C. sugar
4 eggs
2 tsp. vanilla
2 C. flour
2 tsp. baking powder
1/2 tsp. salt

Mix the first 5 ingredients together. Combine the flour, baking powder and salt. Mix wet and dry ingredients together. Chill at least 4 hours or overnight. Drop by spoonfuls into powdered sugar, covering each ball. Place on an ungreased cookie sheet. Bake at 375º for 10 to 12 minutes. Do not overbake! Cool on rack.

Makes 6 dozen,

Categories
Cookbook Desserts

Chocolate Caramel Cheesecake

This is the first cheesecake I ever made, and while it may have been a little under-baked, it still won the “best cheesecake” contest at Zoe Young’s baby shower.

CRUST:
2 C. graham cracker crumbs
1/3 C. white sugar
1/2 C. butter, melted

FILLING:
30 caramels, unwrapped
3 T. milk
3/4 C. pecans, chopped
1 C. semi-sweet chocolate chips
3 – 8 oz. pkgs. cream cheese, softened
3/4 C. white sugar
1tsp. vanilla extract
3 eggs

In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1″ up the sides of a 9″ spring form pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.

To make caramel/pecan mixture:
In a small saucepan, combine caramels and milk. Cook over low heat, stirring until smooth. Stir in chopped pecans. Preheat oven to 325°. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth, or heat in microwave…works fine. Allow to cool to lukewarm.

In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs, 1 at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust. Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.