Family Recipes + some new ones to try out:
Brownies
1 cup sugar 1/2 cup flour 1/3 cup cocoa
2 eggs 1/2 cup oil 1 Tsp. Vanilla
1/4 Tsp salt 1/4 Tsp. Baking Powder
350 for 20-25 minutes in an 8x8 or 9x9 inch pan
Plunkin Bread:
2 stick butter 2 Tbsp Cinnamon 2 Cups Brown Sugar 2 Tbsp Water 2 Tbsp Honey 4 cans Biscuits
Melt butter and add all ingredients. (Cut biscuits into 1/4's before adding to mixture)
Dump into Bundt pan and bake at 350 for 30 minutes
Moms Mac N Cheese
45-50 minutes at 350
No Bake Cookies
1/2 cup milk 1 stick butter 2 cups sugar 4 Tbsp cocoa (Hershey's Special Dark)
1 Cup Peanut Butter 1 Tbsp vanilla 3 cups Oats
Boil first 4 ingredients for 1 minute, reduce heat, add last 3 ingredients and spoon onto wax paper
Garlic Biscuit Seasoning
1/2 tsp Garlic Powder 1/2 tsp Italian Seasoning 1/4 to 1/2 tsp salt 1/4 cup oil
Brush onto biscuits before cooking.
Finger Jello
2 1/2 cups boiling water 4 Pkg Jello (3 oz. pkg)
Stir boiling water and gelatin in large bowl at least 3 minutes until dissolved.
Pour into 13x9 inch pan and keep in fridge for 3 hours before serving
Decorator Frosting
1 cup Crisco 1/4 tsp salt 2 tsp vanilla 2 lbs powdered sugar 1/4 to 1/2 cup water
Blend Crisco, salt & vanilla until creamy
Gradually add sugar 1/2 lb at a time
When mix is too dry to blend, add water (start with 1/4 the first time, reduce to 1/8 each additional add)
Homemade Pasta
1 egg 1/2 teaspoon salt 2 tbsp water 1 cup flour
Baked Potatoes
45 min - 400
60 min - 350
90 min - 325
Pumpkin Seeds
1 1/2 tbsp butter 1/2 tsp salt 1/8 tsp garlic salt 2 tsp Worcestershire
275 for 1 hour
Chex Mix
9 cups cereal 2 tbsp Worcestershire 6 tbsp butter 3/4 tsp garlic powder 1 1/2 tsp salt 1/2 tsp onion powder
250 for 1 hour
Baked French Fries
1/3 cup oil 1 1/2 tsp pepper 1 1/2 tsp garlic salt 3/4 tsp salt 1/2 tsp paprika
(omit for oil and keep as seasoning for salad, fries, etc.)
450 for 25-35 minutes
Jello Cookies
4 cups flour 1 pkg jello 1 egg 1 cup sugar 1 tsp baking powder 1 tsp vanilla 1 1/2 cups butter
Use cookie press for shaped cookies
400 for 8-9 minutes
Pancakes
3/4 cup milk 1 cup flour 2 tbsp sugar 1 tsp baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chips
2 tbsp vinegar 1 egg 2 tbsp melted butter
Dry ingredients can be pre-mixed and stored for easier prep
Combine milk/vinegar in bowl and set aside for 5 minutes to allow souring
Whisk egg/butter into sour milk mixture, then combine with dry ingredients.
Rice
2 cups water 1 tsp salt 1 cup rice 1 tbsp butter
Boil water, add salt/rice/butter. Reduce heat and simmer for 20 minutes
Dilly Beans
2 lbs green beans 2 1/2 cups hot water 1/4 cup salt 4 cloves garlic 2 1/2 cups vinegar 4 heads dill
Trim beans
Combine Salt, Vinegar, Water in large Sauce pan
Pack beans in Jars leaving 1/2" space on top.
Add 1 clove of garlic + 1 head of dill to each pint jar (Double for quart jars)
Laddle hot liquid over beans leaving 1/2" space on top
Remove air bubbles, add lids.
Process 10 minutes in boiling water.
(Note: Sterilize the jars before canning and ensure there are no air bubbles in jars before boiling)
Crepes
Click here for original recipe.
1 cup flour 1 tbsp sugar 1/4 tsp coarse salt 1 1/2 cups milk 4 (large) eggs 3 tbsp (melted) butter
In blender, combine all ingredients (Puree setting / low-2nd setting)
Puree until mixture is smooth and bubbles form on top, (about 30 seconds). Let batter sit at least 15 minutes at room temperature.
(Or, refrigerate in an airtight container, up to 1 day; whisk before using.)
Heat 12" nonstick skillet on medium. Lightly coat with butter (or cooking spray).
Add 1/3 cup batter and swirl to completely cover bottom of skillet.
Cook until underside of crepe is golden brown, 2-3 minutes.
loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip.
Cook 1 more minute.
Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter/spray as needed.)
Note: If not using immediately, stack cooked (& cooled) crepes between wax paper and refrigerate - up to 3 days.
Cream Cheese (Filled) Cupcakes
1 package cream cheese 1 1/2 cups sugar 1 cup chocolate chips 1/4 cup cocoa 1 tsp. vanilla 1 cup cold water
1 tbsp. vinegar 1 egg 1 1/2 cups flour 1 tsp. baking soda 1/2 cup oil salt
Filling:
Mix cream cheese, egg 1/2 cup sugar, dash of salt.
Beat until smooth/creamy.
Stir in Chocolate chips.
Cupcakes:
Sift flour, 1 cup sugar (remaining), cocoa, baking soda and 1/2 teaspoon salt together.
Stir in vanilla, water, oil and vinegar.
Pour batter in cupcake tin/liners.
Place dollop of Filling in each cupcake.
Bake at 350 for 30-35 minutes
1 cup sugar 1/2 cup flour 1/3 cup cocoa
2 eggs 1/2 cup oil 1 Tsp. Vanilla
1/4 Tsp salt 1/4 Tsp. Baking Powder
350 for 20-25 minutes in an 8x8 or 9x9 inch pan
Plunkin Bread:
2 stick butter 2 Tbsp Cinnamon 2 Cups Brown Sugar 2 Tbsp Water 2 Tbsp Honey 4 cans Biscuits
Melt butter and add all ingredients. (Cut biscuits into 1/4's before adding to mixture)
Dump into Bundt pan and bake at 350 for 30 minutes
Moms Mac N Cheese
45-50 minutes at 350
No Bake Cookies
1/2 cup milk 1 stick butter 2 cups sugar 4 Tbsp cocoa (Hershey's Special Dark)
1 Cup Peanut Butter 1 Tbsp vanilla 3 cups Oats
Boil first 4 ingredients for 1 minute, reduce heat, add last 3 ingredients and spoon onto wax paper
Garlic Biscuit Seasoning
1/2 tsp Garlic Powder 1/2 tsp Italian Seasoning 1/4 to 1/2 tsp salt 1/4 cup oil
Brush onto biscuits before cooking.
Finger Jello
2 1/2 cups boiling water 4 Pkg Jello (3 oz. pkg)
Stir boiling water and gelatin in large bowl at least 3 minutes until dissolved.
Pour into 13x9 inch pan and keep in fridge for 3 hours before serving
Decorator Frosting
1 cup Crisco 1/4 tsp salt 2 tsp vanilla 2 lbs powdered sugar 1/4 to 1/2 cup water
Blend Crisco, salt & vanilla until creamy
Gradually add sugar 1/2 lb at a time
When mix is too dry to blend, add water (start with 1/4 the first time, reduce to 1/8 each additional add)
Homemade Pasta
1 egg 1/2 teaspoon salt 2 tbsp water 1 cup flour
Baked Potatoes
45 min - 400
60 min - 350
90 min - 325
Pumpkin Seeds
1 1/2 tbsp butter 1/2 tsp salt 1/8 tsp garlic salt 2 tsp Worcestershire
275 for 1 hour
Chex Mix
9 cups cereal 2 tbsp Worcestershire 6 tbsp butter 3/4 tsp garlic powder 1 1/2 tsp salt 1/2 tsp onion powder
250 for 1 hour
Baked French Fries
1/3 cup oil 1 1/2 tsp pepper 1 1/2 tsp garlic salt 3/4 tsp salt 1/2 tsp paprika
(omit for oil and keep as seasoning for salad, fries, etc.)
450 for 25-35 minutes
Jello Cookies
4 cups flour 1 pkg jello 1 egg 1 cup sugar 1 tsp baking powder 1 tsp vanilla 1 1/2 cups butter
Use cookie press for shaped cookies
400 for 8-9 minutes
Pancakes
3/4 cup milk 1 cup flour 2 tbsp sugar 1 tsp baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chips
2 tbsp vinegar 1 egg 2 tbsp melted butter
Dry ingredients can be pre-mixed and stored for easier prep
Combine milk/vinegar in bowl and set aside for 5 minutes to allow souring
Whisk egg/butter into sour milk mixture, then combine with dry ingredients.
Rice
2 cups water 1 tsp salt 1 cup rice 1 tbsp butter
Boil water, add salt/rice/butter. Reduce heat and simmer for 20 minutes
Dilly Beans
2 lbs green beans 2 1/2 cups hot water 1/4 cup salt 4 cloves garlic 2 1/2 cups vinegar 4 heads dill
Trim beans
Combine Salt, Vinegar, Water in large Sauce pan
Pack beans in Jars leaving 1/2" space on top.
Add 1 clove of garlic + 1 head of dill to each pint jar (Double for quart jars)
Laddle hot liquid over beans leaving 1/2" space on top
Remove air bubbles, add lids.
Process 10 minutes in boiling water.
(Note: Sterilize the jars before canning and ensure there are no air bubbles in jars before boiling)
Crepes
Click here for original recipe.
1 cup flour 1 tbsp sugar 1/4 tsp coarse salt 1 1/2 cups milk 4 (large) eggs 3 tbsp (melted) butter
In blender, combine all ingredients (Puree setting / low-2nd setting)
Puree until mixture is smooth and bubbles form on top, (about 30 seconds). Let batter sit at least 15 minutes at room temperature.
(Or, refrigerate in an airtight container, up to 1 day; whisk before using.)
Heat 12" nonstick skillet on medium. Lightly coat with butter (or cooking spray).
Add 1/3 cup batter and swirl to completely cover bottom of skillet.
Cook until underside of crepe is golden brown, 2-3 minutes.
loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip.
Cook 1 more minute.
Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter/spray as needed.)
Note: If not using immediately, stack cooked (& cooled) crepes between wax paper and refrigerate - up to 3 days.
Cream Cheese (Filled) Cupcakes
1 package cream cheese 1 1/2 cups sugar 1 cup chocolate chips 1/4 cup cocoa 1 tsp. vanilla 1 cup cold water
1 tbsp. vinegar 1 egg 1 1/2 cups flour 1 tsp. baking soda 1/2 cup oil salt
Filling:
Mix cream cheese, egg 1/2 cup sugar, dash of salt.
Beat until smooth/creamy.
Stir in Chocolate chips.
Cupcakes:
Sift flour, 1 cup sugar (remaining), cocoa, baking soda and 1/2 teaspoon salt together.
Stir in vanilla, water, oil and vinegar.
Pour batter in cupcake tin/liners.
Place dollop of Filling in each cupcake.
Bake at 350 for 30-35 minutes