Peach Cobbler

from Kidder, Missourri - Church History Trip
1 quart sliced peaches - drained
1/3 pkg. yellow cake mix (1 cup)
1 1/3 cups oatmeal
1/2 cube butter
Cinnamon to taste


Mix cake mix, oatmeal and cinnamon together and spread over drained peaches. Slice the butter and lay over the top (or crumble into the oatmeal mixture). 9X9 pan - (Triple recipe for a larger pan.) Bake at 350 45 minutes. Serve with peacns, blueberries and ice cream.

Dutch Oven Chicken Cordon Bleu W/Veggies

from Kidder, Missouri - Church History Trip
I made this in a big oven cooker.
This is 1/2 the original recipe.
3 chicken breasts cup into pieces
3/4 C seasoned bread crumbs
3 cups diced potatoes
2 c. brocolli florets
2 c. cut up carrots
1 c. diced ham
1 c. sour cream
1 can cream of chicken soup
sliced swiss cheese
paprika

Roll chicken in bread crumbs to coat. Make 2 layers of meat and veggies in baking pan. Mix soup and sour cream and add pepper to taste. Bake 1 hour at 350 stirring once. When done, top with cheese and paprika. Heat until cheese melts.

Veg-All Chicken Pot Pie

From Elayne Tuttle
2 cans cream of potato soup
1 16 oz. can Veg-All
2 cups diced chicken (or turkey)
1/2 cup milk
1/4 tsp. thyme
1/4 tsp. pepper
2 - 9 inch frozen pie crusts (I like the pillsbury roll out kind)
1 egg (optional - I usually don't do this).
Combine first 6 ingredients. Spoon into pie crusts. Cover top with crust .
Crimp edges and make slits in top with knife.
Brush with beaten egg.
Bake at 375 for 40 minutes. Cool 10 minutes before cutting.

Chicken Salad

from Diane Kelson
1 C shelled
macaroni – uncooked (cook, drain and cool)
½ C. chopped
green onion
4 C. cubed
cooked chicken
2 - 20 oz
pineapple tidbits (or chunks)
2 C. red
grapes sliced
2 red fuji
apples diced
1 ½ C. slivered
almonds
1 C chopped
celery
1 C. mayo
1 C.
coleslaw dressing
Salt to
taste
Mix together
and refrigerate for several hours. May
need to add more coleslaw dressing.

Chinese Sundae (or Haystack)

from Kathi Nickell
1 1/2 Cups Rice - measure before cooking - cook in 3 cups water
1 can chow mein noodles
1 chicken boiled and boned cut in bite sized pieces (or turkey or chicken breasts)
2 diced tomatoes
2 cups chopped celery
1 bunch green onions finely chopped
1 green pepper chopped
1 16 oz. can crushed pineapple (or tidbits)
1 cup flake coconut
1 cup shredded cheese
Maricino cherries
Cashews if desired
2 cans cream of chicken soup with 1 cup water (heated for gravy)
Serves 8 to 10

Orange Rolls

From Kathi Nickell
½ cube butter (1/4 cup)
½ cup sugar
1 rounded TBS. orange juice concentrate
Cook until sugar is dissolved stirring constantly.

2 pkgs
Hungry Jack or Pillsbury biscuits (20)
Place rolls in round pan or baking dish, putting them on their side and overlapping a
little. Pour orange mixture over rolls and bake 30 minutes in 350 oven. Turn out immediately and serve.

Banana Split Dessert

from Elaine Watson
Graham Cracker Crust on bottom of 9X13 Pan
(2-3 Cups graham craker crums and 1/4 cup melted butter)
or use crust from Texas 4-Layer Pie (I like this better - not so crumbly)

Layer with sliced bananas (3 - 5)
Top with 1/2 gallon vanilla ice cream (softened and sliced)
Sprinkle with 1 Cup chopped nuts and freeze several hours.

Chocolate Sauce
Melt 1/2 Cup (1 square) butter and 1 Cup semi-sweet chocolate chips
Add 2 cups powdered sugar and 1 1/2 cups evaporated milk.
Cook until thickened (about 10 minutes) stirring constantly.
Remove from heat. Add 1 tsp. vanilla. Cool
Put on top of ice cream layer and freeze for several hours.

Top with carton of cool whip and chopped nuts and freeze.
Take out of freezer about 1/2 hour before serving.

Texas 4-Layer Pie

From Barbara Page
Crust:
1 square butter (softened)
1 Cup flour
1/2 cup chopped walnuts
Mix together and press into 9X12 Pyrex pan.
Bake at 350 for 13 minutes. Cool

2nd Layer:
Cream together 8 oz. cream cheese and 1 Cup powerdered sugar
Stir in 1/2 Carton Cool Whip (12 oz) I have used 1/2 of the 9 oz if I don't have a 12 oz.
Spread on top of crust.

3rd Layer:
2 small packages instant pudding (chocolate or butterschotch)
3 cups milk
Pour over cream cheese layer and let set.

4th Layer
Spread on remaining carton of Cool Whip
Sprinkle on chopped nuts (walnuts or cashews) if desired.

Nothing like kids getting along

Tuesday January 18th, 2011- David and Alyson were dancing playing and just getting along well.

The house is full up hugs and kisses.

January

January 25th, 2011- I had a dental appointment today. My Mom was sweet and watched my kids. Thanks Mom !!!! These are some of the pictures they took.

David (3 - 1/2) Alyson (1- 1/2)

My Sweet Kids

Our favorite Pizza Recipes

You can see something fun we did for Halloween with these recipes here: Crazy House Creations

Mom’s Pizza Dough

½ cup warm tap water

2 pkg. yeast (2 ¼ tsp = 1 pkg)

1 tsp sugar

Combine in bowl and set aside.

1 cup scalded milk (90 seconds in my microwave does the trick)

1 tsp. salt

3 Tbl. sugar

½ cube margarine

3 ½ cups flour (I sometimes use 1 cup wheat and the rest white)

Combine milk, salt, sugar and margarine. Add 2 cups flour and mix. Add yeast mix and remaining flour. Mix until dough ball forms. (I usually add some extra flour since it is pretty sticky.)

Spread pizza dough out onto 1 large cookie sheet for a thick crust, or 2 pans for a thin crust. Bake 8 minutes at 425°. Add sauce and toppings. Bake 10 more minutes, or until cheese is melted and bubbly.

Melissa's Pizza Sauce as I remember it :)

1 can tomato sauce (8 oz.)
minced garlic (1-2 cloves)
minced onion (to taste)
1 tsp. Italian seasoning

Pumpkin Chocolate-Chip Muffins

I've seen the recipe on several blogs and it is really fool proof.

Pumpkin Chocolate-Chip Muffins

1 box spice cake mix
1 15 oz. can pumpkin (or half of one of those big cans)
Mix together, spoon into muffin cups - greased or paper-lined, and bake at 350 degrees for 15 minutes, or until toothpick inserted in center comes out clean.

I did add a little milk to mine because they seemed a little too thick to spoon out. I also discovered a cookie scoop works wonders for filling the muffin liners neatly and quickly.

Oh, and aren't these little owl papers adorable? I love them! I got mine at Wal-Mart.

Lemon-Coconut Squares

Lemon-Coconut Squares
(Mom's recipe)

Crust:
1 ½ C flour
½ C margarine (softened)
½ C brown sugar
Mix and pat in 9x13 pan. Bake 10 min at 275°

Filling:
2 beaten eggs
1 ½ C flaked coconut
2 Tbl. flour
¼ tsp. salt
1 C brown sugar
1 C chopped nuts
½ tsp. baking powder
½ tsp. vanilla
Mix and spread on crust. Bake 20 min at 350°

Glaze:
1 Tbl margarine, melted
1 C powdered sugar
Juice of 1 lemon (I usually use RealLemon)
Mix and drizzle over slightly cooled bars. Finish cooling, cut into bars and enjoy!

Chicken/Turkey Enchiladas - Sheri

1 Can Campbell's cream of chicken soup (I usually rinse out the can with about 1/4 cup of milk and add it, too).
1/2 Cup sour cream
1 tsp. chili powder
1 cups chopped cooked chicken or turkey
1 can green chiles (optional - I leave them out)
1 medium onion chopped ( I use a few dried onion flakes)
8 flour tortillas
1 cup grated Cheddar or Monterey Jack cheese

In small bowl mix soup and sour cream.
In another bowl mix onion chili powder, chicken gr. chilies and 2 TBS of soup mixture.
Spread 1/2 cup soup mixture in 9X12 baking dish. Divide meat mixture between the 8 tortillas and roll up and place in baking dish. Spread reamaining soup mixture over the enchiladas.
Bake at 35O 0F for 20 minutes. Sprinkle cheese on top and bake 5 - 10 minutes more.

Banana Cake with Burnt Butter Frosting

This is my new favorite cake recipe. The cake is good, but is really just a vehicle for the icing which is A-mazing! I have made 3 of them already this week as bundt cakes and finally perfected it. The first one I used frozen bananas and it was a little too moist, but tasty. The second one I used fresh over-ripe bananas and 1 1/4 cups wheat flour and 1 cup white flour and cooked it longer and it was too dry, but still tasty. My third cake used 1 cup wheat flour with 1 cup white flour and the fresh over-ripe bananas and was perfect! Thanks Holly for introducing me to this fabulous recipe!


2 cups flour
1 1/2 cups sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1/2 cup shortening
1/3 cup buttermilk or sour milk
2 medium ripe bananas, smashed
2 eggs
1/2 cup chopped nuts (optional)

Mix everything together. Beat 3 minutes at medium speed. Pour into 9x13 pan. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.

Burnt Butter Frosting

1 cube butter
1 tsp vanilla
3 1/2 cups powdered sugar
milk to consistency

Melt butter in pan on stove until foam cooks off and the color is a deep caramel. Pour butter over powdered sugar. Add vanilla and milk to the consistency you want. Beat for about one minute.

Note: I like this cake warm so I make the frosting pourable so I can just pour it on, let it drizzle down the sides and eat it. You can make it thicker and spread it on like a more traditional cake.

Recipe found at: {www.shellyabrown.typepad.com}