"Bush-Wacker" Steak

Prep time: at least 1 hour
Servings: 4

• 1 - 2 lb. round steak, cut into cubes
• 1 green bell pepper, cut into cubes
• 1 small onion, cut into cubes
  
• 2 (16 oz) cans diced tomatoes
• 1 can water
• 1 Tbsp red wine vinegar
• 1 tsp garlic powder
• 1 pkg. french onion soup mix powder
  
• 3 Tbsp A1 steak sauce
  
• salt and pepper to taste
• 1 bag egg noodles or cooked rice
  

Cut meat into cubes, brown in veg. oil in large skillet. Add chopped veggies. Cook until soft. Add tomatoes (with juice) to deglaize pan. Then add water, vinegar, A1, garlic, soup mix, salt and pepper. Simmer on medium-low heat at least 45 minutes, stirring occasionally. Cover if it starts to get too thick. The longer it cooks the better! Serve over noodles or rice. If you want the sauce a little thicker, add a slurry of 1 T. cornstarch with 1/4 C. water, and cook until just thickened.

This super yummy tummy warmer came originally from Michelle Gearhardt when we lived in Grace House. The meat gets so tender and delish! It's great with a crusty french bread and green salad.

Blackberry Cobbler

Preheat oven to 400 degrees.

• 4 C. blackberries, washed (you could use a combination of raspberries or fresh peaches too)

Bring to boil:

• 3/4 - 1 C. sugar (depending on the tartness of the berries)
• 2 T. cornstarch
• 1/2 tesp. salt
• 2. C. water

Turn off heat and add in berries. Pour mixture into baking dish.

For the topping mix together:

• 3 C. dry Bisquick
• 1/2 C. melted butter
• 1/4 C. sugar
• 1 T. cinnamon
• 1/4 C. milk

Spoon onto hot berries to cover the top. Bake 40 minutes at 400 degrees, or until golden. Eat some while it's warm!

My Mom's garden produces loads of blackberries and raspberries in the summertime so we have this at least once a week! We love to enjoy it warm out of the oven with a scoop of vanilla ice cream while sitting on the back porch in the evening.

Old Fashioned Banana Pudding

Mix together in microwave safe bowl:

• 1/3 C. sugar
• 2 T. cornstarch
• 1/8 tesp. salt
• 2 C. milk
• 2 egg yolks; slightly beaten

Zap mixture in 2 minute increments, whisking in between, until thickened.

Whisk in 2 T. butter and 2 tesp. vanilla. Let cool.

Line the bottom of a bowl with graham crackers. Layer on sliced bananas and pudding. Crumble graham crackers on top.

(This is SOOOOO delicious! I love it when it's still warm. We always make a double batch because it goes so quick!)

Old Mill's Corn Chowder

• 1 T. butter
• 2 C. water
• 1 C. clam juice
• 2 C. chicken broth or stock
• 2 C. half & half
• 3 C. diced potatoes (peeled)
• 3 C. diced onions
• 2 C. frozen corn
• 1 green and 1 red bell pepper, chopped and sauteed
• 3/4 C. crumbled oyster crackers
• 1/4 C. flour
• 1/2 tesp. garlic powder
• 1/2 tesp. onion powder
• salt & pepper to taste

In a stock pot melt butter, stir in other liquids (except half & half). Add potatoes & onions. Cook until potatoes are done.

Saute bell peppers in a little butter with garlic and onion powder. Add to pot, mix well.

Mix together the cracker crumbs, flour, salt & pepper. Add to pot, mix well. Bring to boil.

Add corn and half & half. Simmer 20 minutes.

Yummy Strawberry Bars

Preheat oven: 350 degrees

• 1 stick softened butter
• 1 & 1/4 C. flour
• 1/4 C. powdered sugar

Combine and press into greased 9 x 13 pan, bake 10-15 minutes.
Cool crust. Top with 1 pint fresh sliced strawberries.

For glaze, mix and boil for 1 minute:

• 1 C. sugar
• 1 C. water
• 2 Tbsp. cornstarch

Cool glaze until just warm and whisk in 1 small package strawberry jello. Pour glaze over strawberries. Cool to room temp before refrigerating.

Brownie Mix Cookies

Preheat oven: 350 degrees
Yield: aprox. 18 cookies

• 1 (15.8 oz.) pkg brownie mix
• 1/3 c. crisco, melted
• 1 large egg
• chopped nuts, optional
• frosting, optional

Mix brownie mix, melted crisco, egg and nuts together. Scoop balls onto cookie sheet. Bake 10-12 minutes at 350. Frost after cooling.

Lemon Squares

Preheat oven: 350 degrees

• 1 C. butter
• 1/2 C. powered sugar
• 2 C. flour
• 1/8 tesp. salt

Combine 1st 4 ingredients, pat into a 9 x 13 pan, bake 10 minutes at 350.

Meanwhile, beat together:

• 4 eggs
• 2 C. sugar
• 6 Tbsp. flour
• 6 Tbsp. lemon juice (fresh or bottled)
• 1 Tbsp. lemon zest

Pour mixture over baked crust, bake for 25 minutes uncovered. Test with sharp knife for doneness. Should be slightly sticky, but firm.

Sift powdered sugar on top of cooled bars for garnish.

Chocolate Chip toffee Bars

Preheat oven: 350 degrees
Bake time: 25 minutes

• 2 and 1/3 C. flour
• 2/3 C. brown sugar
• 3/4 C. butter
• 1 egg
• 1 and 1/2 C. chocolate chips
• 1 C. chopped pecans (or walnuts)
• 14 oz. can Eagle brand sweetened condensed milk
• 1 and 1/2 C. toffee bits

Stir together 1st 3 ingredients. Add in 1 egg; slightly beaten. Mix well.

Combine: chocolate chips and chopped nuts. Stir half into mixture, save half for topping.

Press crumb mixture into greased 9 x 13 pan. Bake 10 minutes.

Pour sweetened condensed milk over crust. Top with reserved chip/nut mixture and toffee bits. Return to oven, bake until golden brown. Cool completely, cut into bars.

Chocolate Pie - a family FAVORITE!

• 1 and 1/2 C. sugar
• 1/2 tesp. salt
• 2 and 1/2 Tbsp. corn starch
• 1 Tbsp. flour
• 4 Tbsp. cocoa powder
• 3 C. milk
• 3 egg yolks, beaten (you can save the whites to make meringue if you want)
• 1/4 C. butter
• 1/2 tesp. vanilla
• baked pie crust or graham cracker crust
• cool whip for topping (optional)

Mix sugar, salt, corn starch, flour and cocoa together in a large sauce pan. Beat together the egg yolks and milk. Place pan over medium-high heat then whisk wet ingredients in with dry ingredients.

Bring to simmer and whisk continually until it thickens. (Don't walk away or it will burn!) It's done when it reaches the consistency of thick pudding. Do not overcook or the cornstarch will turn back to liquid.

Remove from heat and stir in butter and vanilla.

Cool completely before pouring into pie crust. Yes, you must wait until its completely cool.

*You can just bake a ready made store bought pie crust. I think they're just as good as homemade.

Peanut butter Pie (Mom's)

• 1 C. powdered sugar
• 1/2 C. peanut butter
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (12 oz.) container cool whip
• 1 chocolate graham cracker pie crust
• 2 Reeses peanut butter cups, chopped up for garnish

Use an electric or stand mixer to combine powered sugar, peanut butter, cream cheese and cool whip. Pour the mixture into the pie crust. Top with chopped peanut butter cups. Refrigerate several hours before serving.

World's Best Butter Cookies

Oven temp: 325 degrees
Prep time: 15 minutes
Yields: 48 cookies

• 8 ounces unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1 large egg yolk
• 2 cups all-purpose flour

Beat the butter, sugar, salt and vanilla together until smooth and creamy.
Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
Add the flour and mix just until incorporated.

Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.

Before baking, preheat the oven to 325°F.
Line your baking sheets with parchment.
Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart(they won't be spreading very much, but they need air room around each cookie).

Bake until JUST beginning to turn golden around the edges, about 16-18 minutes. You can top with icing or jam, dip in chocolate or drizzle with a lemon glaze. Or just enjoy them as is.

The Bomb Burgers

Prep Time: 15 mins
Total Time: 30 mins

For burgers:

• 1 lb. lean ground beef
• 1/4 cup breadcrumbs (fine)
• 1/4 cup chopped green onion
• 3 teaspoons chopped cilantro
• 2 teaspoons hoisin sauce
• 2 teaspoons minced garlic
• 1 1/2 teaspoons minced gingerroot
• 1 egg

For glaze:

• 2 teaspoons water
• 2 teaspoons hoisin sauce
• 1 teaspoon sesame oil

Directions:
In a bowl combine beef, bread crumbs, green onions, cilantro, hoisin sauce, garlic, ginger and egg. Mix well.

Make 5 burgers patties. Poke a hole thru the middle of each.

For the glaze whisk together: water, hoisin, and sesame oil.

Place burgers on a hot grill and brush the top with the glaze mixture.
Flip after 7 min or so and baste the other side. Continue cooking until desired doneness.

Lisa's Thumbelina Cookies

Preheat oven: 350 degrees

• 1 stick room temp butter
• 1/4 C. sugar
• 1 egg - separated
• 1 tesp. vanilla
• 1 C. flour
• 1/2 tesp. salt
• very finely chopped walnuts
• 1 tub cream cheese frosting
• food coloring to dye frosting if desired

Cream together: butter, sugar, egg yolk, and vanilla.
Slowly add in flour and salt.

Shape dough into walnut size balls. Dip into egg whites, roll in finely chopped walnuts.

Place on cookie sheets and dent the center of each cookie in with your thumb.

Bake 5 minutes @ 350. Take out of oven and very carefully dent each cookie with your thumb again. Return to oven and bake 10-15 minutes longer.

Cool and frost with cream cheese frosting.

These came from my friend Lisa Bachynsky who has been making them since she was a little girl. They are SOOO good!

Mom's Pizza Pie

Preheat oven: 350 degrees

• 1 lb. ground beef; browned and drained
• 8 oz. can tomato sauce
• 1/4 tesp. dry oregano
• 1/4 tesp. dry parsley
• 1/4 tesp. dry basil
• 1/8 tesp. pepper
• 1/2 tesp. salt
• 1 can crescent rolls
• 2 eggs
• 6 slices of mozzarella cheese

Brown and drain the ground beef, add in tomato sauce and seasonings. Bring to simmer and reduce a little.

Beat 1 egg + 1 egg white together. Save the other yolk in another bowl.

Line a 9 inch round pie pan with 1/2 the can of crescent rolls, pressing seams together.
Cover dough with 1/2 of egg mixture.
Layer the beef mixture on top, then cover with 6 slices of cheese.
Pour other 1/2 of egg mixture over top.
Top with other 1/2 can of crescent rolls. Brush beaten egg yolk on top.

Bake 1 hour at 350. If crust becomes too brown, cover with foil (shiny side out).

Mom's Chicken Curry

Mix together:

• 8 and 1/2 tesp. curry powder
• 1 tesp. salt

Cut up 2 boneless/skinless chicken breasts into bite size pieces and toss in the above.

Heat a few Tbsp. peanut or veg. oil in large non-stick skillet, cook chicken in it until brown. Remove, set aside. Turn heat to low.

Add to pan and cook on low for 8-10 min. until softened and brown:

• 2 Tbsp. minced ginger
• 1 large minced garlic clove
• 3 mediums onion halved and thinly sliced
• 2 cinnamon sticks
• 1 bay leaf
• 3 cardamon pods

Add to pan:

• 4 C. whole tomatoes; peeled and seeded with juice
• 1 and 1/2 C. chicken broth
• cooked chicken

Raise heat to medium and cook until liquid is reduced (about 15 min). Reduce heat to low.

Stir in:

• 1/4 C. plain yogurt
• 3/4 c. golden raisins

Serve over jasmine or brown rice.

Happy Holly Ham Glaze

Bake 1 half ham as package directs.

• 1 16 oz. can cranberry sauce
• 1 C. brown sugar
• 1/4 C. orange juice
• 1/2 tesp. ground cloves
• 1/4 tesp. cinnamon
• 1/4 tesp. allspice

Combine and heat slowly in sauce pan until smooth, whisking often. Glaze ham 15 minutes before done. Serve extra glaze with ham.

Mom's Chicken Enchilada Casserole

Preheat oven: 350 degrees

• 1 medium onion, chopped
• 2 Tbsp. butter
• 2 cans cream of chicken soup
• 1 C. chicken broth
• 1 C. chopped green chilies
• 2 C. chopped cooked chicken
• corn tortillas
• shredded cheddar or jack cheese

Cook chopped onion in the butter until translucent. Add in cream of chicken soup, green chilies, cooked chicken - stir until combined well and heated.

In a large baking dish, place a layer of corn tortillas, layer of soup mixture, then layer of cheese. Repeat until dish is filled making sure cheese is on top.

Bake 25-30 minutes uncovered

Lauralee's Rotel King Ranch Chicken

1 stick butter
1 medium green bell pepper, diced
1 medium yellow onion, diced
2 cans cream of chicken soup
1 can Rotel tomatoes (undrained)
2 C. chopped cooked chicken breast
12 (6 inch) corn tortillas; torn into bite size
2 C. shredded cheddar cheese

Preheat oven to 325 degrees.
Melt butter in large skillet over medium heat. Add bell pepper and onion, cook and stir about 5 minutes, until tender. Stir in soup, tomatoes, and chicken - blend well.

Spray 9 x 13 pan, layer 1/3 of the tortillas, chicken mixture, top with 1/3 of the cheese. Repeat 2 more times.

Bake 40 minutes, uncovered.

Asian Peanut Chicken and Noodles

Place into a large bowl:

• 1 lb. cooked linguine noodles; drain and rinse
• 2 bunches sliced green onion
• 1 Tbsp. chopped cilantro (or more if you like)
• 1 jalapeno; seeded/deveined, finely chopped
• 1 lb. sugar snap peas
• 3 grilled chicken breasts, cut into bite size

In a blender, mix together: (don't substitute any ingredients!)

• 1/2 C. soy sauce
• 1/4 C. peanut butter
• 1/4 C. rice vinegar
• 1/4 C. sesame oil
• 2 Tbsp. sugar

Toss dressing over salad. Serve warm or chilled.

Stephanie Frey's Chicken Pot Pie

Preheat oven: 425 degrees
Ingredients:

• 3 or 4 bone-in chicken breasts
• 1/3 C. butter
• 1/3 C. chopped onion
• 1/2 tesp. salt
• 1/2 tesp. pepper
• 1/3 C. flour
• 2/3 C. milk
• 10 oz. package mixed veggies or California blend
• 9 inch ready pie crust (the rolled up kind)
  

Boil chicken breasts in enough water to cover until cooked through. Save broth. Remove meat from bone, dice into small bite size pieces. (5 cups worth)

For the gravy:
In a large sauce pan, melt butter. Add chopped onion, salt and pepper, and cook until translucent. Add in flour and whisk until smooth. Slowly whisk in the reserved chicken broth and milk. Let it all cook together until it thickens like gravy.

Place diced chicken in bottom of 9 x 13 pan or similar casserole dish. Add package of frozen mixed veggies on top of chicken. Pour on gravy. Roll out pie crust, cut a few slits on top, place on top of casserole.

Bake 35-40 minutes @ 425 until golden.