Easy Chip Muffins

1 3/4 cups all purpose flour
1/3 - 1/2 cup sugar
2 t. baking powder
1/4 t. salt
1 egg beaten
3/4 cup milk
1 t. vanilla, optional
1/4 cup oil
1 cup chips of your choice: chocolate, butterscotch, peanut butter, or a mix 

Line or grease 12 muffin cups. Mix dry ingredients in medium mixing bowl. In another small bowl or glass measuring cup mix wet ingredients. Add wet ingredients all at once to dry and stir just until moistened. Fold in chips. Batter will be lumpy. Spoon batter into prepared muffin cups. Bake at 400 for 20 or until golden. Serve warm.

Muffins in photo contains 1/2 cup chocolate chips and 1/2 cup butterscotch chips.

Adapted from the BH&G New Cookbook.

Easy Blueberry Muffins

1 3/4 cups all purpose flour
1/3 - 1/2 cup sugar
2 t. baking powder
1/4 t. salt
1 egg beaten
3/4 cup milk
1 t. vanilla
1/4 cup oil
3/4 - 1 cup fresh or frozen blueberries

Line or grease 12 muffin cups. Mix dry ingredients in medium mixing bowl. In another small bowl or glass measuring cup mix wet ingredients. Add wet ingredients all at once to dry and stir just until moistened. Fold in blueberries. Batter will be lumpy. Spoon batter into prepared muffin cups. Bake at 400 for 20 or until golden. Serve warm.

Optional: Top with crumb topping (as shown in photo above).

Adapted from the BH&G New Cookbook.

Good Earth Rolls

⅓ cup sunflower seeds
½ cup lukewarm water
1 teaspoon honey
2½ tablespoons active dry yeast
1½ cups water
½ cup honey
¼ cup unsalted butter
2 teaspoons salt
1¼ cup whole wheat pastry flour or spelt flour

PLUS
2 cups whole wheat pastry flour or spelt flour

PLUS
2½ cups whole wheat flour or 3 to 3½ cups spelt flour
1 tablespoon canola oil

Cover sunflower seeds with water and let soak for a couple of hours. Dissolve yeast with 1 teaspoon honey and ½ cup lukewarm water (110-115 degrees); let stand for 5 to 10 minutes until the yeast forms bubbles. Heat 1½ cups water, ½ cup honey, ¼ cup unsalted butter, and 2 teaspoons salt in a saucepan until the butter melts. Pour yeast mixture and butter mixture into a mixing bowl with 1¼ cup whole wheat pastry flour or spelt flour; stir enough to incorporate, then beat vigorously for 3 minutes.

Mix and knead in sunflower seeds and remaining flours as needed to prevent sticking while kneading until smooth and elastic. Place dough in an oiled bowl, lightly oil the top, cover with a towel, and let rise until double. Gently punch down and knead lightly. Divide dough in half. Shape each piece into 12 rolls, placing in greased pans with a little space between them.

Cover and let rise in a warm place 15-20 minutes. Bake in a preheated 400° oven for 15 to 20 minutes. Brush rolls immediately after baking with soft or melted butter.

Buster Bar Dessert

Buster Bar Dessert
1 lb. chocolate sandwich (Oreo) cookies, crushed
1/2 cup butter or margarine
1/2 gallon of ice cream, softened slightly
1 cup peanuts, chopped - optional
1/2 cup butter or margarine
2/3 cup chocolate chips
2/3 cup powdered sugar
1 can (12 oz.) evaporated milk
1 tsp. vanilla

Mix crushed cookies and 1/2 cup butter or margarine. Pat into 9 x 13 " pan. Freeze for a few minutes to harden. Spread softened ice cream over top of cookies. Sprinkle peanuts over ice cream. Place in freezer. Mix 1/2 cup butter or margarine, sugar, chips and evaporated milk in a saucepan. Boil, stirring constantly, 5 to 8 minutes until thick. Cool and add vanilla. Once cool, pour over ice cream mixture. If it's not cool, it will melt the ice cream. Freeze. Remove from freezer a few minutes before serving (makes it easier to cut it).

Whole Wheat Blender Pancakes

1 C. milk
1 C. wheat kernels, whole & uncooked
2 eggs
2 tsp baking powder
3/4 t. salt
2 T. oil
2 T. honey or sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar onto a hot griddle. 

 

(From Everyday Food Storage)

Cool and Easy Pie (aka Pink Fluff)

 

2/3 cup boiling water

1 pkg. strawberry flavor gelatin (4 serving size)

ice cubes

1/2 cup cold water

1 tub (8 oz.) Cool Whip, thawed

1 graham cracker pie crust, store bought or homemade

Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Spoon into crust. Refrigerate at least 4 hours or until firm.

Chicken Chili Verde

1-2 cups cooked chicken, cubed
1 (28 oz.) can green enchilada sauce
1 (15 oz.) can black beans, rinsed & drained
1  cup frozen corn
1 cup chopped onion
2 garlic cloves, minced
1/4 cup fresh cilantro

Combine all ingredients in large saucepan.  Bring to a boil.  Reduce heat and simmer uncovered for 30-40 minutes.

Serves 4-6. I double this recipe.

Options:       
Serve with tortillas or quesadillas.

Chicken in a Pastry

1 lb. boneless, skinless chicken breasts
1/2 t. salt
1/8 t. pepper
2 T. margarine
4 oz. cream cheese
3 green onions, chopped
2 T. milk
2 pkg. crescent rolls
1/4 cup seasoned croutons, crushed

Cut chicken into 1/2 inch pieces, season with salt and pepper.  Cook in skillet until no longer pink.  Remove from heat.  Add cream cheese, green onion, and milk.  Stir until well blended.  Separate crescent dough into 4 square (pressing seams of 2 triangles together).  Place chicken mixture in center of square and fold dough corners over mixture pressing seams together.  Melt margarine and brush over each pastry.  Sprinkle with croutons.  Place on lightly greased cookie sheet.  Bake at 350 for 20 minutes or until golden brown.

Options:        
Make extra to freeze.

Chicken Stir Fry

1 lb. chicken breasts, cut into strips
1 pkg. stir fry veggies
1 can chicken broth or bouillon
2-3 T. cornstarch
2 T. soy sauce
3 T. vinegar
3 T. sugar

Mix broth, cornstarch, soy sauce, vinegar, and sugar until smooth.  Fry chicken in large skillet until cooked.  Stir in veggies and cook until tender-crisp. Pour on sweet and sour sauce.  Cook until mixture boils and thickens, stirring constantly.

Options:        
Serve over rice (white or brown). 
Use fresh veggies (broccoli, onion, carrot, mushroom, etc.)

Cornflake Chicken

4 boneless, skinless chicken breasts
1 cup cornflakes, crushed
1 tsp. seasoning salt
1 egg, beaten

Combine cornflakes and salt in a shallow bowl.  Dip breasts in beaten egg, then roll them in the cornflake mix.  Bake at 350 for 30 minutes or until juices run clear.

Red Beans and Rice

1 1/2 cup rice
1 small onion, chopped
2 (15oz.) can kidney beans (1 undrained)
1 (15oz.) can diced tomatoes
1/2 t. garlic salt
1/4 t. oregano
1/4 t. basil

Prepare rice.  Sauté onions until tender, add remaining and cook over medium until bubbly.  Reduce, cover, and simmer for 15 minutes.  Serve over rice.

Options:  Top with shredded cheese.
       Use 4 cups cooked dry kidney beans.

Summer Pasta Salad

1 pkg. tri-color rotini
1-2 cups cooked ham, cubed
1 tomato diced
1 cup frozen peas
1 cup cheddar cheese, cubed
3 green onions, chopped
1/4 cup Italian dressing
1-2 t. Salad Supreme Seasoning
sliced black olives, optional

Cook and drain noodles.  Add all other ingredients and toss to coat.  Can add more or less of any ingredient to taste.  Chill.

(From Ros’ Soccer Party in AZ)

Scalloped Mac and Ham

1 1/2 cup elbow macaroni
1/4 cup chopped onion, optional
2 T. margarine
2 T. flour
1/4 t. basil
1/8 t. pepper
1 1/2 cup milk
1 cup cooked, diced ham

Cook and drain macaroni.  In saucepan cook onion in margarine until tender.  Stir in flour, basil, and pepper.  Add milk.  Cook and stir until thick and bubbly.  Remove from heat.  Stir in macaroni and ham.  Put in greased casserole dish.  Bake at 350 for 30 minutes.

Options:  Sprinkle grated cheese on top.
       Cover with bread crumb topping.
       Cook in microwave for 10 minutes.
       Use smoked sausage instead of ham.

(Adapted from BH&G Cookbook)

Jerry's Pan Lasagna

1 pkg. (8oz.) lasagna noodles
1 lb. italian sausage or ground beef
2 cups spaghetti sauce
1 3/4 cup (15 oz.) ricotta cheese
2 cups mozzarella cheese, shredded
2 T. grated Parmesan cheese
1 egg
2 t. parsley
salt and pepper to taste

Cook pasta according to package directions and drain.  Lay flat on foil to cool.  Heat oven to 350.  In large skillet, cook meat until brown.  Drain and stir in spaghetti sauce.  In medium bowl, mix ricotta, 1 cup mozzarella, parmesan, egg and seasonings.  In 9x13 pan spread 1/2 cup meat sauce then place 3 pasta pieces lengthwise over sauce.  Spread one half ricotta mix over pasta, cover with one cup meat sauce.  Repeat layers of pasta, ricotta, and meat sauce.  Top with remaining pasta, meat sauce and mozzarella cheese.  Cover with foil.  Bake 30 minutes then remove foil.  Bake 15 minutes or until hot and bubbly.  Let stand 10 minutes.  Makes 10-12 servings.

Tuna or Crab Salad

1 can of tuna or 1/2 pound crab (or imitation) meat 
2 cups pasta (shells work well), cooked
1/2 - 3/4 cup mayo
salt and pepper to taste
1/4 cup onion (white or green), optional
mustard, to taste

Mix all ingredients and chill.

(Pop Pop’s Recipe)

Pasta Bake

8 oz. pasta of choice
1/2 pound italian sausage, optional
1 jar spaghetti sauce
2 cups mozzarella cheese, shredded

Cook pasta according to package directions.  Brown meat if desired.  Mix sauce and pasta.  Put into greased casserole dish.  Sprinkle cheese on top.  Bake at 350 until cheese melts and heat through.

Homemade Macaroni and Cheese

2 cups macaroni
1 T. margarine
1 T. flour
salt and pepper
1 cup milk
2 cups grated cheddar cheese
bread crumbs, optional

Cook macaroni according to package directions.  Drain but don’t rinse.  While macaroni is cooking melt margarine in microwave safe container.  Add flour, salt, and pepper to taste.  Add milk.  Microwave in two minute increments until sauce is a little bit thick.  Add cheese.  Stir to mix completely.  Add cooked macaroni and stir.  Microwave on high for 5 minutes.

Optional Topping:
Melt 1-2 T. margarine.  Add dry bread crumbs until all the margarine is absorbed.  Sprinkle over top before cooking.

(Pop Pop’s Recipe-measurements are estimates)

Split Pea Soup

Double recipe - Feeds 8-10 (see below for regular recipe measurements)

2 cups split peas, rinsed and drained
4 1/2 cups chicken broth

4 cups water
1/2 t. pepper
1/2 t. marjoram
2 bay leaves
2 cloves garlic
1 cup onion,chopped
1 cup carrots, chopped
1 cup celery, chopped
1 meaty ham bone or ham hocks, plus extra meat if you have it

Stove Top:

In large saucepan combine water, broth, peas, bone, marjoram, bay leaves, garlic, and pepper.  Bring to boiling reduce heat, cover, and simmer for 1 hour.  Stir occasionally.  Remove bone and when cool enough remove meat and coarsely chop.  Return meat to pan.  Stir in veggies, return to boiling, reduce heat and simmer for 30 minute more or until veggies are tender.  Discard bay leaf. 

Pressure Cooker:
Cook onion and garlic until transparent.  Add carrots, peas, stock, water, salt, pepper, bay leaf and bone. Stir until boils.  Close lid and cook on first ring for 15 minutes.  Use natural pressure release.  Follow same instructions to remove bone and chop meat.

Crock Pot:
Cook on low for 10-12 hours or high for 5-6 hours.  Follow same instructions to remove bone and chop meat.

(Adapted from BH&G Cookbook pg. 473)

Regular recipe - Feeds 4-6
1 cup split peas, rinsed and drained
2 1/4 cups chicken broth 
2 cups water
1/4 t. marjoram

1/4 t. pepper
1 bay leaf
1 clove garlic
1/2 cup onion,chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 meaty ham bone or ham hocks

Potato Chowder

2 T. oil
1/3 cup finely chopped onion
1 T. flour
1 t. salt
dash pepper
1 cup water
1 cup mashed potatoes
2 1/2 cup milk
1/2 cup shredded cheddar
2 potatoes cubed and cooked until tender

Sauté onion in oil until yellow.  Blend in flour, salt and pepper.  Add water and boil for 2 minutes stirring constantly.  Blend in mashed potatoes, milk, and cheese.  Add cubed potatoes and heat through.  Do not boil.

Options/Tips:
*Garnish with parsley or croutons.
*Omit cubed potatoes.
*Save leftover mashed potatoes in the freezer to use for this recipe.

(Adapted from More With Less Cookbook)

White Chicken Chili

1 medium onion, finely chopped
3 T. oil
1 (4oz.) can diced green chilies
3 T. flour
2 t. cumin
2 cans northern beans
1 can chicken broth (or bouillon equivalent)
1 1/2 cups finely chopped cooked chicken

In large pan, cook onion in oil until transparent.  Add chilies, flour and cumin.  Cook and stir for 2 minutes.  Add beans and broth, bring to a boil.  Reduce heat and simmer for 10 minutes or until thickened.  Add chicken and cook until heated through.

Options:
*Garnish with shredded cheese, sour cream, or salsa.

(From Bush’s Bean Can)

White Bean and Ham Soup

2 cans northern beans, rinsed & drained
2 medium carrots, diced
1 small onion, chopped
2 T. margarine
2 1/4 cup water
1 1/2 cup cubed, cooked ham
1/2 t. salt
1/4 t. pepper
1 bay leaf

Mash one can of beans, set aside.  In large pan, sauté carrots and onion in margarine until soft.  Stir in water, ham, seasonings, whole and mashed beans.  Cook over medium until heated through.

Fifteen Bean Soup

1 bag 15 bean mix
1 ham bone or ham hock
1 cup chopped onion
1 t. chili powder
2 T. lemon juice
1 clove garlic, minced
salt and pepper to taste
seasoning packet (if beans came with one)

Rinse beans.  Soak overnight.  Drain.  Put beans, ham bone, and 2 quarts of water into crockpot and cook 4 -6 hours on low.  About 30 minutes to 1 hour before serving add onions and spices.

Options:
*Add can of tomatoes or red pepper.
*Cook on stovetop:  Bring to boil and then simmer for 2 1/2 to 3 hours.

Chili

1 lb. ground beef
1 cup chopped onion
2 cloves garlic, minced
2 cans kidney beans
2 (8oz.) cans tomato sauce
3 t. chili powder
1/2 t. basil
1/4 t. pepper

Cook beef with onions and garlic until brown.  Drain fat.  Stir in the rest of the ingredients.  Bring to boil, reduce heat and simmer at least 20 minutes.  Makes about 5 cups.

Options:
*Garnish with shredded cheese, chopped onion, sour cream, or oyster crackers.
*Serve in homemade bread bowls.
*Cook in the crockpot for 4-6 hours on low.

(Adapted from Better Homes Cookbook)

Sandwich Spread (aka Ham Salad)

1 1/2 - 2 cups chopped ham
1/2 cup mayonnaise (approx.)
1/4 cup relish (approx.)
1 T. mustard

Mix all ingredients.  Chill.  Spread on bread for sandwiches or crackers.

Tip:
Use left over baked ham (about a 1/2 pound) and chop in food processor or mini chopper.
(Adapted from Better Homes Cookbook)

Ham and Cheese Tortilla Rollup

For each serving:

1 tortilla (white or whole wheat)
1/4 cup shredded cheddar cheese
3 thin slices of ham

Spread cheese on tortilla.  Microwave for 25 seconds or until cheese melts.  Lay ham slices to cover cheese.  Roll up tightly and slice into 1 inch pieces.

Option:
*Serve with homemade salsa.

(A Shelly Shown original)

Meatball Sandwiches

1 lb. burger
3/4 cup dried bread crumbs
1/4 cup milk
1 egg
1/4 t. each oregano, celery salt, & garlic salt
1/4 t. seasoning salt

Mix all ingredients.  Shape into about 16-18 meatballs.  Place onto jelly roll pan lined with foil and sprayed with nonstick spray.  Cook at 375 for 25 minutes.

1 jar spaghetti sauce
6 rolls (hard or french)
1 cup shredded mozzarella cheese

While meatballs are cooking heat spaghetti sauce in sauce pan.  When cooked, add meatballs.  Put 3 meatballs into each roll and top with cheese.  Allow cheese to melt.

For an extra special taste use homemade “french bread” rolls from the bread machine.  Can double meatball batch and freeze for another meal.

(Adapted from Woman’s Day Magazine)

Egg Salad

12 eggs boiled, chopped
1/4 cup minced onion
1 T. pickle relish
1 T. mustard
1/2 cup mayo (more if needed)
salt and pepper to taste

Mix all ingredients together.  Keep cold.  Serve on bread for sandwiches or on a bed of lettuce as a salad. Serves 4-6.

BBQ Beef and Pork Sandwiches

1 1/2 lb. beef cubes or stew meat
1 1/2 lb. pork cubes
2 cups chopped onion
1 (6 oz.) can tomato paste
1/4 cup vinegar
2 t. salt
1 t. dry mustard
1/2 cup brown sugar
2 T. Worcestershire
1/8 cup chili sauce (or ketchup)
Tabasco, optional
Buns or rolls

Put all ingredients into crock pot.  Cook 8 hours.  Stir after cooking and meat will shred.  If you like it real fine, take out large chunks and process in a blender or food processor.  Serve on hard rolls or buns.  Serves 6-8.

Sloppy Joes

1 lb. ground beef or turkey
1 t. seasoning salt
1/2 cup ketchup  (more if needed)
2 t. sugar
hamburger buns

Brown meat and drain fat. Add seasoning salt, ketchup, and sugar.  Mix well.  Add more ketchup if needed to make them saucy.  Serve on hamburger buns.  Serves 4-6.

Options: Use ground turkey.

(From Grandma Linda)

Breakfast Pizza

4-6 slices of bread
1/4 to 1/2 cup meat (sausage, bacon, ham)
1 cup shredded cheese of your choice (half cheddar, half Monterey Jack)
5 eggs
1/2 cup milk
1/2 t. oregano, 1/4 t. each salt and pepper

Place bread in greased 7x11 glass pan.  Sprinkle on meat and cheese.  Mix rest and pour over bread. Bake at 350 for 35 minutes.  Serves 6.

From Spring of Life Cookbook - Sue Bickell

Cinnamon Oatmeal Muffins

1 cup flour (or whole wheat pastry flour)
1/4 cup sugar
3 t. baking powder
1/2 t. salt
1 cup oatmeal
1/2  cup raisins
3 T. oil
1 egg, beaten
1 cup milk (maybe a little less)

Mix dry ingredients.  Add oil, egg, and milk.  Stir only until dry ingredients are moistened.  Fill muffin cups.  Sprinkle with topping:

2 T. sugar
1 T. flour
1 t. cinnamon
1 t. melted butter

Bake 15 minutes at 425. Makes 12 muffins.

Options:
*Add 1 t. cinnamon to batter
*Use 1 grated apple in place of raisins
(From More With Less Cookbook)

"Maple" Syrup

1 cup boiling water
2 cups sugar
1/2 - 1 t. maple flavoring

Pour boiling water over sugar and add maple flavor.  Stir.  Makes about 2 cups.  This a real cost saver recipe.  Maple flavoring an be found next to vanilla extract in the spice aisle.  Save an old syrup bottle to refill with this over and over.

(From Watkins for Kids Cookbook)