Our Family Recipes
1 can cream of mushroom soup (we do cream of chicken)
1/2 cup milk
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
1/4 cup sour cream
1 1/2 cups cubed cooked turkey or chicken
1 1/2 cups cooked spaghetti noodles (3 oz dry)
2-3 chicken breasts
Italian seasoning
Ham
Swiss Cheese
1 1/2 can cream of Chicken soup
3/4 Cup sour cream
Stove Top Stuffing
Place Chicken breasts in bottom of 9X13 pan.
Sprinkle with Italian Seasoning.
Layer Ham and Swiss cheese on top
Mix cream of chicken soup and sour cream. Pour over cheese.
Top with a box of stuffing.
Bake at 350 degrees for 45-50 minutes until chicken is done.
4 large boneless chicken breasts
4 thin slices ham
4 1/4 inch slices Swiss cheese (We have found we actually really like Monterey Jack cheese instead, it still has a strong flavor and melts better.)
1 cup Seasoned Flour (see bottom of recipe) (we have found you only need 1/2 cup flour
2 eggs
1/4 cup milk
1 cup bread crumbs, usually we need more
Vegetable oil
Flatten chicken breasts or slice thinly length wise and use 2 chicken breasts to make 4. Roll ham and cheese together, then roll in chicken breasts. Use toothpicks to keep rolled up.
Beat eggs and milk together. Dip chicken rolls in flour, egg mixture, then bread crumbs.
Fry in hot oil until brown.
Bake 350 degrees for about 15 minutes until chicken is done.
Easier way: Flatten or slice chicken then dip in flour, egg, then bread crumbs. Fry. Place in baking pan and put ham and cheese on top. Bake until done.
SEASONED FLOUR
1 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
Mix all ingredients together.
Yield: enough to dredge 3-4 pounds of chicken
3 eggs, separated
1 Cup milk
1 Cup half and half
1/4 Cup sugar
2 teaspoons baking powder
Pinch of salt
2 Cups flour
1 1/2 Tablespoon vanilla
12 oz. white chocolate, melted
1/4 cup un-popped popcorn (measure un-popped and then pop it) ( We found we like the airpopped popcorn because it tastes great and is easier and faster clean up, but the pan popped in oil works great. The original recipe says microwave popcorn so really any popcorn works.)
1/2 cup crushed candy canes
2-3 drops peppermint oil (we used more like 4 or more because when you put it on the popcorn it mellows the flavor out)
Red and or Green chocolate (DON’T use peppermint oil in this popcorn. It won’t drip off a spoon nice to drizzle over popcorn)
Butter marble slab before freezing.
Makes 1 1/2 pounds (That’s a lot you can make half) (on my slab which is 12×16 you need to do a half recipe. The full is too much candy for the slab)
3 Cups sugar
1/4 teaspoon salt
5 Drops coloring
1/4 Pound butter (cut into pieces)
1 Cup warm water
17 Drops peppermint oil (15 drops = 1/4 teaspoon)
Butter marble slab and place in freezer.
Stir sugar, salt, butter and water for 2 minutes in large pan.
Put on medium high. Stir until butter melts. Put in thermometer.
Cook without stirring to 254 degrees. (250 in Colorado and Utah). If not below freezing out, cook to 256 (252 in Colorado and Utah). Must be below 40 degrees outside.
Pour on buttered, chilled marble slab (butter slab before freezing). Add flavoring and coloring. Works best with 2 people to keep it on the slab. Mix with spatula. We tried a rubber scraper and it needs something stiffer to get under the candy. So try pancake turner. Use hands as soon as possible.
Go outside and pull till it losses gloss and becomes satin. Don’t twist when pulling. It is still pliable when it is ready. If you go too long you won’t be able to cut it.
Go inside and pull into strips and cut quickly. More hands is helpful. Let cool 5-10 minutes. Store in air tight metal can with wax paper between layers. (We have done plastic and it works too)
They get soft after sitting overnight.
1/2 Cup mayonnaise
2 Tablespoons white sugar
1 1/2 Tablespoons lemon juice
1 Tablespoon vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
Coleslaw salad mix
Whisk mayonnaise, sugar, lemon juice, vinegar, pepper and salt together until smooth and creamy.
Add to coleslaw mix. Let sit to incorporate the flavors.
1 Box German Chocolate cake mix, mixed according to directions on box, but not yet baked.
48 Kraft Caramels (1 14-oz bag)
1/2 Cup evaporated milk
2 Cups pecans, chopped
3/4 cup (1 1/2 sticks) butter (not margarine)
2 Cups semi-sweet chocolate chips
Whipped cream, for topping
Grease and flour 9X13 baking pan. Preheat oven to 350 degrees. Pour half the cake batter into the prepared pan. Bake 15 minutes.
While the cake in baking, melt the caramels, milk, and butter in a large saucepan over medium heat. Pour the mixture over partially baked cake. Sprinkle half the pecans and half the chocolate chips over the caramel mixture. Pour the rest of the batter over that. Sprinkle the rest of nuts and chocolate chips on top. Bake 20 more minutes. It won’t look quite done when it’s finished, but it will firm up when it sets. (It tastes better the second day!) Serve topped with whipped cream.
Serves 12-16
1 Cup shortening
2 Cups sugar
4 eggs
2 Cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 Cups chopped nuts
1 1/2 teaspoons vanilla
2 Squares baking chocolate, melted (for marble layer)
Grease and flour 9X13 baking pan and preheat oven to 300 degrees F.
Cream shortening in a large mixing bowl, gradually adding sugar. Beat in eggs one at a time beating after each addition. Sift in the flour, baking powder, and salt, then add to batter, mixing constantly. Stir in nuts and vanilla.
Divide dough into two equal parts. Pour one portion into baking pan. To remaining portion, blend in the melted chocolate; then pour over light layer in pan and for marbled effect swirl several times with a spatula. Bake for 45-55 minutes.
PASTRY CREAM
This can be used for filling cakes, pies, or pastries. To make a lighter version fold in plain whipped cream or whipped topping
2 Cups milk or heavy cream
2 egg yolks
1/2 Cup white sugar
1/2 Cup water or milk
pinch of salt
1 teaspoon vanilla extract
1 Tablespoon butter
Whisk together in a medium bowl egg yolks, water, and vanilla set aside. In a tall heavy saucepan, stir together the 2 cups milk, sugar, butter, and salt. Bring to a boil over medium heat. Do not stir. Immediately add egg mixture and stir constantly until mixture thickens. Remove from heat and allow to cool.
CHOCOLATE GANACHE
Melt and pour over cakes as a glaze, or chill and whip until light for a filling. Ganache is a very versatile icing. It can be stored in the refrigerator for up to 2 weeks, or about 3 days at room temperature.
2 Cups semisweet chocolate chips
2 Cups heavy cream
2 teaspoons vanilla extract.
Place chocolate chips in a large bowl. Pour cream into a sauce pan and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove from heat and pour it over the chips. Lets stand for a minute. Stir with a whisk to mix until smooth. Stir in vanilla and blend. Place a piece of plastic wrap directly on the surface, and allow to cool to 85 degrees to dip strawberries.
CREAM FILLED STRAWBERRIES
Rinse large strawberries and pat dry. Using a long toothpick, poke a hole in the tip of each strawberry through the green stem. With a circular motion create a larger hole inside of each strawberry.
Fill a metal tipped pastry bag with pastry cream. Using the metal tip pipe cream into the hole created by the toothpick. Be careful not to allow cream out the top of the strawberry. Set aside until all the strawberries have been filled.
Allowing the Ganache to reach 85 degrees dip strawberries into chocolate mixture. (It is important to keep stirring the chocolate Ganache so it will not bloom.)
Place on waxed paper until dry.