Frosted Pumpkin Squares
Wet Ingredients: 2 C Sugar2 C Pumpkin1 C Vegetable Oil4 Eggs Mix wet ingredients together, then add Dry Ingredients: 2 C Flour2 t Baking Powder1 t Baking Soda1/2 t Cinnamon1 C Coconut or nuts (optional) Place in a 10×15 greased pan, Bake at 325 for 30 minutes. Let cool and spread cream cheese frosting. Cream […]
Simple Hawaiian Meatballs
This recipe elevates somewhat boring meatballs with an Asian flair and works great for an appetizer or can be served as an entrée over rice and a side Meatball Ingredients: 1.5 lbs ground beef2/3 C Milk1/2 C Chopped Onion3/4 C Cracker crumbs (Panko or crusty bread crumbs can be subs.)1 T Salt Mix, form into […]
Aunt Betty’s Hot Pepper Jelly
This is a recipe that was handed down from Betty Charles and modified accordingly over the years. I have included the original recipe and then our modifications. We also make a peach Habanero version and offer both during holiday meals or special occasion along with a cheese ball or cream cheese. For even more flavor, […]
Steamed Snow Crab Legs
Serves 2-4 depending on how hungry they are. Snow crab legs were a meal saved for special nights at home and although just steaming in old bay and serving with butter is also delicious, this ‘enhanced’ recipe soon became our favorite method. We used a Dutch oven and roasted at 350 but this could probably […]
White Chicken Chili
Serves 10-12 This is a great alternative chili recipe with a fairly low heat level. Ingredients: 2 lb boneless chicken thights4 – 15oz Great Northern Beans6 C Chicken stock2 Med Onions, chopped4 Garlic Cloves, minced4 oz Chopped Green Chilies2 T Olive Oil1 T Cumin1 1/2 t OreganoSalt & Pepper to taste1 C Monterey Jack Cheese, […]
Baked French Toast – serves 8
This one is certainly not unique to our family but it was a favorite for holiday brunch as it could be prepared a day ahead and just required baking time on Christmas day. However, this is good enough to be served anytime throughout the year that you need a great brunch dish. Glaze ingredients: 1 […]
The Best Homemade Salsa
Makes approximately 8 quarts Toward the end of the summer we tend to have a glut of tomatoes and peppers to use up and if we need to supplement the local farmers markets have everything at blowout prices so this is a great time to make both salsa and marinara sauce to stock up for […]
Ugly Peppers (Pickled Jalapenos)
Makes about 6 pint jars These peppers are incredible on sandwiches and subs or to chop and use in recipes that call for jalapenos but you want more depth of flavor. Not as sharp an edge as fresh jalapenos as the garlic and oil create a milder umami flavor. These keep forever so you’ll always […]
Filling / Stuffing / Dressing for 50
This one’s just for fun and one that I assume was from Rhodes Grove when cooking for a crowd 1 5# bag of bread cubes – equivalent to 4 gallon or 4-5 loaves4 C Celery, chopped1 C Onion, chopped1 C Butter1 C Parsley Flakes4 C Veg stock or Milk (could substitute other stock flavors depending […]
Easy Baked Macaroni & Cheese
10 Minutes prep time, 45 minutes cook time – serves 10-12 When she says easy, she means easy… This one requires almost no work on the part of the cook, just a bit of time to allow the milk to soak into the dry pasta Ingredients: 3 C Macaroni (dry, uncooked)3 C Cheddar Cheese, shredded […]
