Family Food Favorites
Thursday, December 29, 2005 Turkey Pot Pie

To save time, frozen pie crusts can be used.


10-inch Double Crust
4 tbsp butter, divided
1 small onion, minced
1 stalks celery, chopped
1/2 cup carrots, diced
1/2 cup frozen peas
3 tbsp dried parsley
1 tsp dried oregano
salt and pepper to taste
2 cups chicken broth
2 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tbsp all-purpose flour
1/2 cup milk

1. Preheat oven to 425F.

2. Melt 2 tbsp butter in a large skillet over medium heat; add the onion, celery, carrots, peas, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the chicken broth. Bring mixture to a boil.Add potatoes and cook until tender but still firm.

3. In a medium saucepan, melt the remaining 2 tbsp butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges and make four slits.

4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350F, and continue baking for 20 minutes, or until crust is golden brown.

Posted by Rae

Prepared by Rae :: 9:20 AM :: 0 comments Search the recipe box

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Ten Inch Double Crust


2-2/3 cups all-purpose flour
1 tsp salt
1 cup shortening
7 to 8 tbsp cold water

1. For pie dough, spoon flour and salt into medium bowl. Cut in shortening using pastry blender or two knives until all flour is blended to form pea-size chunks.

2. Sprinkle with water, one tbsp at a time. Toss lightly with fork until dough will form a ball. Divide dough in half.

3. Roll between sheets of waxed paper on dampened counter top until 1-inch larger than upside down pie plate. Peel off top sheet and transfer bottom crust to pie plate.

4. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Moisten pastry edge with water.

5. Lift top crust onto filled pie plate. Trim 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Bake according to specific recipe directions.

Note: For recipes using a baked pie crust, heat oven to 425F. Prick bottom and sides about 50 times with a fork to prevent shrinkage. Bake 10-15 minutes or until lightly browned.

Posted by Rae

Prepared by Rae :: 9:06 AM :: 0 comments Search the recipe box

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Tuesday, December 27, 2005 Breakfast Casserole

I made this for breakfast on Christmas morning. Everyone enjoyed it. I made one change to the recipe to save some time. Instead of baking the potatoes, I just peeled and diced them. Then I added them into a large skillet with the diced bacon and onion and cooked it all at once.


vegetable cooking spray
6 potatoes - baked, peeled, cubed OR 4 cups frozen country-style hash browns
1 onion - sliced
2 Tbls. butter OR margarine
2 tsp. seasoned salt
1 Lb. breakfast sausage in tube - browned OR 1 Lb. bacon - fried and crumbled
1 cup shredded cheddar cheese - low fat okay
12 eggs - beaten OR equivalent amount of egg substitute
salt and pepper - to taste

1. Spray 13" X 9" X 2" baking dish with cooking spray.

2. Brown potatoes and onions in butter, seasoning with seasoned salt. Place potatoes and onions in baking dish.

3. Sprinkle browned sausage or crumbled bacon over potatoes. Sprinkle cheese over meat, then top with eggs. Season with salt and pepper.

4. Bake in 350 degree oven for 30 minutes, or until eggs are set in the center.

Serves 8

Note: You can make this dish the night before (to the point of baking) and refrigerate until needed. Bake additional 10 minutes to compensate.

Source: Robbie's Recipes

Posted by Rae

Prepared by Rae :: 12:17 PM :: 0 comments Search the recipe box

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Saturday, December 24, 2005 Spinach Cheese Ball


1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 (8 ounce) packages cream cheese, softened
1 (4 ounce) can water chestnuts, drained and chopped
1 packet dry vegetable soup mix
2 tablespoons mayonnaise
1 cup finely shredded Cheddar cheese
1/2 cup chopped walnuts

1. In a large bowl, mix together the spinach, cream cheese, water
chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese until well
blended. Form into a ball, and roll in chopped walnuts. If the mixture is
too soft to form a ball, refrigerate for about 30 minutes to set.

2. Wrap the cheese ball in plastic wrap, and refrigerate overnight to blend the
flavors before serving with your favorite crackers.

Posted by Rae

Prepared by Rae :: 11:06 AM :: 0 comments Search the recipe box

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Reindeer Toast

A fun edible breakfast activity for kids!


1. Toast one slice of bread. Spread on peanut butter then cut in half diagonally.

2. Add two curled pretzels for antlers, raisins for eyes and a cherry for a nose!

Serve-With Suggestion: Santa eggs - scrambled eggs with red food colouring.

Posted by Rae

Prepared by Rae :: 10:53 AM :: 0 comments Search the recipe box

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Friday, December 23, 2005 Festive Fudge


3 cups semi-sweet chocolate chips
1 (14oz) can sweetened condensed milk
dash of salt
1/2 to 1 cup chopped nuts (optional)
1-1/2 tsp vanilla

1. Over low heat, melt chocolate chips with milk and salt. Remove from heat.

2. Stir in nuts and vanilla. Spread evenly into waxed paper lined 8 or 9 inch square pan.

3. Chill 2 hours. Turn fudge onto cutting board, remove paper and cut into squares. Store covered in fridge.

Posted by Rae

Prepared by Rae :: 9:14 PM :: 0 comments Search the recipe box

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Thursday, December 22, 2005 Kahlua


1 quart of Brandy
1 ounce of Espresso Coffee
3 cups of sugar
1 1/2 cups water
1 Vanilla bean cut lengthwise

Dissolve sugar and coffe with water. Do not boil. Cool and add remainder of ingredients. Age 3 - 4 months.

Posted by Crazy Gramma

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Prepared by crazygramma :: 11:20 AM :: 0 comments Search the recipe box

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Tia Maria


3 1/2 cups sugar
2 1/2 cups water
4 1/2 tbls instant coffee

Mix together and bring to a hard boil for 10 minutes. Cool and add either
1 quart of Vodka or
1 quart of Brandy

Add 1 1/2 tsp. vanilla


*** For a desert
1 scoop of ice cream
cover with 1 ounce of Tia Maria
Top with crumbled chocolate

Posted by Crazy Gramma

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Prepared by crazygramma :: 10:56 AM :: 0 comments Search the recipe box

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Sunday, December 18, 2005 Apple Oven Pancake

I've used a Granny Smith apple instead of a baking apple and it still turns out good.


2 tbsp margarine or butter
2 tbsp brown sugar
1/4 tsp ground cinnamon
1 medium baking apple, peeled & thinly sliced
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp salt

1. Heat oven to 400F. Melt margarine in pie plate in oven; brush margarine on side of pie plate.

2. Sprinkle brown sugar and cinnamon evenly over melted maragarine. Arrange sliced apple over sugar.

3. Beat eggs slightly in medium bowl with wire whisk. Beat in remaining ingredients just until mixed (do not overbeat). Pour batter over apple.

4. Bake 25-30 minutes or until puffy and deep golden brown. Serve immediately.

Makes 2-4 servings

Posted by Rae

Prepared by Rae :: 10:19 AM :: 1 comments

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Saturday, December 17, 2005 Coconut Washboards

The only change that I make in this recipe is to roll the dough into 1-inch balls and then flatten it with a fork instead of laying it out and cutting it into pieces. It never works easily for me. Although, either way you do it they still taste great!


2 cups flour
3/4 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
3/4 cup butter
1 cup firmly packed brown sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
1-1/3 cups coconut flakes

1. Mix flour with baking powder, spices and salt.

2. Cream butter. Gradually add sugar, beating until light and fluffy. Add egg, vanilla and almond extract; beat well.

3. Add flour mixture, blending well. Stir in coconut.

4. Divide dough into 2 parts. Chill, if necessary, until dough is easily handled. Spread or pat each half into a 10x9-inch rectangle.

5. Cut each rectangle into 4 strips lengthwise. Cut each strip into 10 pieces. Place about 2 inches apart on ungreased baking sheets. Using a floured fork, gently press ridges into cookies.

6. Bake at 375F for 8 to 10 minutes, or until golden brown.

Makes about 6-1/2 dozen

Source: Great American Favorite Brand Name Cookbook

Posted by Rae

Prepared by Rae :: 12:05 AM :: 0 comments Search the recipe box

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Friday, December 16, 2005 Here's a special Christmas recipe!



1. In a small ziploc bag, mix:

oatmeal
popcorn kernels
puffed wheat
red or green sugar crystals

2. Poem to go with:

The big day is coming, Santa's on his way!
His reindeer are busy pulling the sleigh.
They are going to be hungry, so give them a treat,
Sprinkle this reindeer food on the front lawn for them to eat!

Posted by Rae

Prepared by Rae :: 10:18 AM :: 0 comments Search the recipe box

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Chocolate Chip Cookies


1 cup shortening or softened butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1-1/2 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1/5 tsp salt
2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional)

1. Cream together shortening, brown sugar and granulated sugar. Beat in eggs and vanilla.

2. Combine flour, baking soda and salt. Gradually blend into creamed mixture.

3. Stir in chocolate chips and chopped nuts.

4. Drop dough by tablespoons full onto ungreased cookie sheet. Bake at 375F for 10-12 minutes.

Makes about 4 dozen cookies.

Posted by Rae

Prepared by Rae :: 8:35 AM :: 0 comments Search the recipe box

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Sunday, December 11, 2005 Chill Chasing Chili


Prep: 15 min Cook: 7hr + 15 min

1 pound beef boneless round steak cut into 1/2-inch pieces
1 large onion, chopped (1 cup)
2 medium stalks celery cut into 1/2-inch pieces (1 cup)
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
2 cans (14 1/2 oz) diced tomaotes, undrained
1 can (15 oz) tomato sauce
1 medium bell pepper, cut into 1-inch pieces (1 cup)
1 can (15-16 oz) kidney beans, rinsed and drained
Shredded Cheddar cheese, if desired

1. Mix all ingredients except bell pepper, beans and cheese in 3 1/2 to 4 quart
slowcooker.

2. Cover and cook on LOW heat setting 6-7 hours or until beef and vegetables are tender.

3. Stir in bell pepper and beans. Cook uncovered on HIGH heat setting about 15 minutes or until slightly thickened. Serve with cheese.

Makes 8 servings.

Variation: If you like chili with a little kick, stir in 1/4 teaspoon ground red pepper (cayenne) with the cinnamon.

1 Serving: Calories 170 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 30mg; Sodium 640mg; Carbohydrate 24g (Dietary Fiber 6g); Protein 18g

Source: Betty Crockers Slow Cooker Meals

Posted by Rae

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Prepared by Rae :: 9:44 AM :: 0 comments Search the recipe box

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Monday, December 05, 2005 Double Delicious Cookie Bars


1/2 cup butter or margarine
1-1/2 cups graham cracker crumbs
1 can sweetened condensed milk ~NOT evaporated milk~
3 cups semi-sweet chocolate chips
1 cup peanut butter chips
1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil)

1. Heat oven to 350°F. (325°F. for glass dish)

2. Melt butter in oven in 13x9 inch baking pan. Sprinkle graham cracker crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with 2 cups chocolate chips and peanut butter chips; press down firmly.

3. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack.

4. In small microwave-safe bowl, place 1 cup chocolate chips and shortening. Microwave at HIGH for 1 to 1-1/2 minutes or until smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely covered at room temperature.

Makes 24 to 36 bars.

Posted by Rae

Prepared by Rae :: 1:56 PM :: 0 comments Search the recipe box

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Saturday, December 03, 2005 Bacon Wrapped Jalapeno Poppers

Here's a low carb version of the breaded poppers. Yummy!

Jalapeno-Pepper-Single
8 oz cream cheese, softened
4 oz. sharp cheddar cheese, shredded
4 oz. Monterey jack cheese, shredded
1/4 tsp salt
1/2-1 tsp chili powder
1/4 tsp garlic powder
1/2 tsp cumin (optional)
1 lb (about 25 medium) fresh jalapenos, seeded, halved lengthwise ~use rubber or latex gloves~
25 bacon slices cut in half lengthwise (approx.)

1. In a mixing bowl, combine cheeses and seasonings; mix well. (To make hotter, add some of the seeds removed from peppers.)

2. Spoon about 2 tbsp into each Jalapeno pepper half. Wrap each half in bacon. (May lightly sprinkle stuffed peppers with cayenne pepper if more heat is desired.)

3. Bake, uncovered, on a wire rack over a baking pan at 350ºF (or non-stick foil) for 15 minutes, until bacon is crisp and cheese is melted. To make bacon crisper, brown under broiler for a few minutes.

*For a lighter version use low fat cheeses and turkey bacon

Posted by Rae

Prepared by Rae :: 9:38 AM :: 0 comments Search the recipe box

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Thursday, December 01, 2005 Chocolate Chip Banana Bread


2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup mashed ripe banana (about 3 small)
1/2 cup shortening
2 eggs
1 cup semi-sweet chocolate chips
1/2 cup walnuts

1. Heat oven to 350 F. Grease bottom only of 9x15-inch loaf pan.

2. In large mixer bowl, combine all ingredients except chocolate chips and walnuts; blend well on medium speed of electric mixer.

3. Stir in chips and walnuts. Pour batter into prepared pan.

4. Bake 60-65 minutes or until wooden toothpick inserted in center comes out clean.

5. Cool 10 minutes; remove from pan. Cool completely on wire rack.

Makes 1 loaf

Variation: Chocolate Peanut Butter Banana Bread
- Omit walnuts. Instead of 1 cup of chocolate chips only use 3/4 cup as well as 3/4 cup Reese Peanut Butter Chips.

Posted by Rae

Prepared by Rae :: 10:14 AM :: 0 comments Search the recipe box

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