Grandma’s Coffee Crumb Cake

 

Ingredients

For the Crumb Topping:

• 3 tablespoons flour
• ½ cup sugar
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 3 tablespoons butter, cut into small pieces

For the Cake:

• 1 cup white wheat flour (King Arthur)
• 1 cup all-purpose flour
• ½ cup sugar
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• ½ teaspoon salt
• 5 tablespoons butter, cut into small pieces
• 1 egg
• ¾ cup milk

Instructions

Preheat the oven to 375F. Grease a 9-inch square baking pan.
In a small bowl blend the streusel crumb topping ingredients together, work the butter into the flour until well incorporated, and set aside.
In large bowl with a fork or electric mixer on low speed combine the flours, sugar, cinnamon, baking soda and butter until the butter is worked well into the flour. Beat in the egg and then stir in the milk just until blended.
Spread half the batter into the prepared pan and spread half the streusel crumb topping over it. Cover with the remaining batter and then the rest of the topping. Bake for about 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15-20 minutes before serving

CHICKEN AND DRESSING CASSEROLE – THE PERFECT WEEKNIGHT MEAL!

 

INGREDIENTS:

• Cornbread (about 4 C. crumbled)
• 4 large chicken breast, cooked and cubed
• 1 10.5 oz. can cream of mushroom soup
• 1/2 tsp. poultry seasoning (optional)
• 4 eggs, boiled and chopped
• 1 small onion, chopped
• 1/2 tsp. black pepper
• 1 stalk celery, diced
• 2 C. chicken broth
• 2 T. melted butter
• 1/4 tsp. salt

Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.

Gravy:

• 1/2 C. unsalted butter
• 1/2 C. all purpose flour
• 1 quart chicken stock
• 1/3 C. heavy cream
• 1/4 tsp. salt
• 1/2 tsp. black pepper
• pinch of cayenne pepper

HOW TO MAKE IT :

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
Serve the casserole with gravy over the top and a big side of mashed potatoes.

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Amish White Bread

 

Ingredients

• 2 Cups warm water about 110-120 degrees
• ⅔ Cups white sugar
• 1½ Tablespoons yeast
• 1½ Teaspoons salt
• ¼ cup vegetable oil
• 6 cups flour

DIRECTIONS

Place sugar and water in bowl
Sprinkle with yeast and let dissolve 5-15 minutes
Add salt, oil and half the flour mix together.
Add remaining flour. Change to dough hook and mix till its pulling away from the sides.
Pull out onto lightly floured surface and knead shortly
Place in greased bowl flipping to cover both sides.
Top with saran wrap or damp warm towel
Set aside in draft free area and let rise till doubles in size. About 1 hour

Remove cover and punch down.
Lay out on lightly floured surface and cut in half.
Flaten out into rectangle and “jelly” roll into a loaf.
Pinch ends together and place in greased 9×5 bread pans.
Repeat with other half.
Cover and let rise till double in size about 30-50 minutes.
Pre-heat oven to 350 degrees.
Once double in size bake for 25-30 minutes.
Pull out and brush top with butter.
Let rest 10 minutes before removing to cooling rack.

Poor Man Husband Casserole

 

Ingredients:

• 1 pound ground beef
• garlic to taste
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cans (8-ounces) tomato sauce
• 8 ounces egg noodles
• 8 ounces sour cream
• 8 ounces cream cheese
• 1 1/2 cup Cheddar cheese, shredded

Instructions:

1- Preheat oven to 350 degrees F.
2- Cook and drain ground beef.
3- Mix beef with garlic, salt, sugar and tomato sauce. Cover and simmer for 15 minutes.
4- Cook and drain egg noodles.
5- Mix sour cream and cream cheese together in a small bowl.
6- Layer, in order twice – noodles, sour cream mixture, meat. Sprinkle Cheddar cheese on top.
7- Bake at 350 degrees for 20 minutes.

Copycat Bob Evans Peanut Butter Pie

 

What you need:

• 1 (5 ounce) package Jell-O Instant Vanilla Pudding
• 2 cups cold skim or whole milk
• 1/2 cup whipping cream, whipped
• 1 1/4 cups creamy peanut butter
• 1 pre-baked or homemade pie shell, lightly browned
• 1 (6 ounce) jar hot fudge (or make your own)
• 1 (8 ounce) container Cool Whip

To make Copycat Bob Evans Peanut Butter Pie

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended.
Spread hot fudge in the bottom of the baked pie shell, pour pudding mixture over that, cover with generous layer of Cool Whip whipped topping.
Put in freezer for 1 hour until set.
Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts.
Cover, chill 2 hours, serve.

Garlic Roll Cupcakes

Ingredients

• 1 can (12 count) refrigerated breadsticks
• 1/4 cup butter, softened
• 1 tsp garlic bread seasoning (Johnny’s)
• 1 Tbsp grated parmesan cheese
• shredded parmesan cheese

How to make it :

Preheat oven to 400.
Lightly spray a 12-cup muffin pan with cooking spray.
Combine softened butter, garlic bread seasoning and 1 Tbsp grated parmesan. Unroll breadsticks and separate into individual bread sticks. Spread garlic butter over each bread stick. Roll up and place into muffin pan. Sprinkle each bread stick wtih some shredded or grated parmesan.
Bake 12-15 minutes, until golden brown.

OUTBACK STEAKHOUSE WALKABOUT ONION SOUP

 

Ingredients:

• 2 cups yellow sweet onions, thinly sliced……
• 2 tablespoons butter
• 1 (15 ounce) can chicken broth…
• 1/4 teaspoon salt
• 1/4 teaspoon fresh pepper, ground
• 2 chicken bouillon cubes
• 1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
• 1 1/2-1 3/4 cups white sauce (below)
• cheddar cheese, shredded (for garnish)
• White Sauce
• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1 1/2 cups whole milk

Directions:

1 In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
2 Cook at low to medium heat stirring frequently until soft and clear but not brown.
3 Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
4 Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
5 Turn temperature to warm and let cook for additional 30 to 45 minutes.
6 Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
7 Thick White Sauce:.
8 In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
9 Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
10 Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

Lemon Lava Cake

 

Ingredients

• 1 box lemon cake mix & ingredients
• 2 boxes instant lemon pudding
• 2 C. cold milk
• 1/3 C. sugar
• 1 1/4 C. water
• 3 Tbs. lemon juice
• Powdered sugar, for dusting

Instructions

Prepare cake mix as directed on package.
Pour cake mix into greased 13×9 baking dish.
Combine dry pudding, milk, sugar, lemon juice, and water in bowl.
Whisk together for 2 minutes until well combined and slightly thickened.
Pour pudding mixture over top of cake mixture. Do not spread it.
Place baking dish on top of cookie sheet to catch any drips while cooking. Bake at 350 degrees for 55 minutes to 1 hour.
Allow to cool for 20 minutes while sauce thickens slightly. Sprinkle top of cake with powdered sugar.

Old Fashioned Coconut Cream Pie

 

Ingredients

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.

5 Minute White Chocolate Caramel Pecan Fudge

 

Ingredients

• 3 cups white chocolate chips
• 14 ounces sweetened condensed milk
• 4 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/2 cup room temperature caramel sauce

Instructions

Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.
Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.

 

Grandma’s Heavenly Divinity

 

INGREDIENTS

Servings: 40

• 2 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla
• 1/2 cup chopped pecans (optional) or 1/2 cup cherries (optional)

DIRECTIONS:

In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.

Pound Cake

 

Ingredients

• 1 cup all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 7 ounces (1¾ sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan
• 3 ounces cream cheese, softened
• 1½ cups sugar
• 5 eggs
• 1 tablespoon pure vanilla extract

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.

In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.

Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely.

Southern Fried Salmon Patties

 

Ingredients:

• 1 (14 3/4 ounce) canned salmon
• 1/4 cup onion, finely chopped
• 1/4 cup cornmeal
• 1/4 cup flour
• 1 egg
• 3 tablespoons mayonnaise

Directions:

Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork. Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended.

Shape the mixture into patties about the size of an average burger or less. Cook in oil in skillet over medium heat until browned on each side. Turn once while frying.
Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry.

EASY CORN CASSEROLE

 

Ingredients

• 2 cans whole kernel corn (1 drained)
• 1 can cream corn
• 1 stick butter, melted
• 8 oz. sour cream
• 1 package of corn muffin mix (Martha White or Jiffy)
• 1/2 C shredded cheddar cheese
• Optional: red pepper

How to make it

Preheat oven to 350 degrees. Grease casserole bowl with a little butter. In a large bowl, stir or whisk together the 3 cans of corn (1 can of the whole kernel corn is drained & the other can should still have the water), corn muffin mix, sour cream, melted butter, and cheddar cheese. Sprinkle with a little red pepper before baking. Bake 45-55 minutes, until golden brown. Serves 6

Old Fashioned Salmon Patties

 

INGREDIENTS:

• 6 oz. can skinless/boneless pink salmon, drained
• 2 T. diced onion
• good pinch each of salt and pepper
• 1 large egg
• 1 T. buttermilk
• 2 T. cornmeal
• 4 T. all purpose flour
• Veg. oil for frying

INSTRUCTIONS:

In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour. Combine well. Heat about 1/4″ oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel lined plate. Makes 10 patties.

“All You Can Eat” Cabbage Soup

 

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 3 carrots, chopped
• 4 ribs celery, chopped
• 1 yellow onion, chopped
• 1 green bell pepper, seeds removed, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 green cabbage, finely chopped
• 1 (28 oz.) can diced tomatoes
• 1 1/2 (32 oz.) cartons (6 cups) low-sodium vegetable broth
• 2 bay leaves
• 2 sprigs rosemary
• 1/3 cup fresh parsley, finely chopped
• 2 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground pepper, to taste

PREPARATION

Heat olive oil in large stock pot or Dutch oven over medium-high heat and sauté carrot, onion, bell pepper and celery for 6-8 minutes, or until softened.
Season generously with salt and pepper, then stir in paprika, oregano and thyme.
Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in tomato paste, cooking for 2 minutes, or until fully incorporated.
Pour in diced tomatoes and vegetable broth, then stir in bay leaves and rosemary sprigs.
Bring to a boil, then cover and reduce heat to low. Let simmer for 20 minutes, or until cabbage is wilted.
Stir in lemon juice and parsley, then taste and adjust seasoning, if necessary.
Transfer to serving bowls and enjoy.

Peanut Butter Cheesecake Cookies

 

INGREDIENTS

• 1 cup (8 oz) full fat cream cheese
• 1 cup creamy peanut butter
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

PREPARATION

In a medium bowl, cream together the peanut butter, cream cheese, sugars, and vanilla with an electric mixer until well combined. Add eggs one at a time, mixing in between.
In a separate bowl, mix together the flour, salt, and baking soda. Add to wet ingredients and mix on low until combined.
Let dough chill in refrigerator for at least one hour, up to 2 days.
When ready to bake, preheat oven to 350°F.
Scoop 2 tablespoon sized balls onto cookies sheets, flattening balls down slightly with your hand, and bake until edges are golden brown, about 8-10 minutes. (They will continue to cook when they come out of the oven, so don’t worry if the center seems underdone.)
Let cool on baking sheet for 5 minutes before transferring to cool on a wire rack. Enjoy!

Chicken Spaghetti Casserole

 

Ingredients:

• 2 cups chopped cooked chicken breast
• 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
• 1 cup (1/4-inch-thick) slices celery
• 1 cup chopped red bell pepper..

For some reason or other, this seems to be a favorite of the men in my family.

Ingredients:

• 2 cups chopped cooked chicken breast
• 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
• 1 cup (1/4-inch-thick) slices celery
• 1 cup chopped red bell pepper
• 1 cup chopped onion
• 1 cup fat-free, less-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup
• Cooking spray
• 1 cup (4 ounces) shredded cheddar cheese, divided

Directions:

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
Makes 2 Casseroles (4 Equal Servings Per Casserole)
7 Pointsplus, 8 Smartpoints
Nutritional Info Per Serving: 261 calories; 7.8 g fat; 34 mg cholesterol; 28 g carbs; 19 g protein; 2 g fiber; 652 mg sodium

Clean Eating Blueberry JAM – It’s Mouthwatering!

 

Ingredients :

• 5 cups fresh or frozen blueberries
• Pinch Kosher or sea salt
• 2 tablespoons freshly squeezed lemon juice
• 1 cup coconut palm sugar or honey
• 1/4 cup corn starch

Preparation :

Add all of the ingredients to a pot, stir well, and heat over medium heat until boiling. Reduce heat to a simmer and allow to boil for 10 minutes, or until thickened. Use a potato masher to mash up some of the berries while heating.
Allow to cool before placing in jars and store in the fridge or freezer.

Creamy Broccoli Casserole

 

INGREDIENTS

• 1 (16 ounce) package frozen broccoli
• 1 (6 ounce) can condensed cream of celery soup
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 2 eggs, lightly beaten
• 1⁄2 cup cheese crackers
• 1 -2 tablespoon instant minced onion or 1 -2 tablespoon onion powder
• 1 tablespoon butter or 1 tablespoon margarine

DIRECTIONS

Preheat oven 350 deg.
Prepare broccoli by package and drain.
Combine soup, mayonaise, eggs, cheese, onions, and stir in broccoli.
Pour into 1-1/2 quart greased baking dish.
Melt butter.
Crush crackers and mix with butter.
Sprinkle over top of broccoli mixture.
Bake for 45-55 minute.