Recipes

Thompson Family Favorite Recipes

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  • Breads
    • Grandma Dee's Cornbread

      Grandma Dee's Cornbread

      INGREDIENTS

      1. 2 cups flour
      2. 1 cup cornmeal
      3. 1 cup sugar
      4. 4 tsp. baking powder
      5. 1/4 tsp salt
      6. 2 Tbsp melted shortening
      7. 4 eggs
      8. 1-1/2 cup milk

      To make half the recipe, cut each ingredient in half and use an 8 inch square pan.

      INSTRUCTIONS:
      Grease a 13 x 9 pan (or an 8 x 8 pan if cutting in half). Combine the dry ingredients first, then mix in the remaining ingredients. Bake at 350F until the top bounces back, about 30 min. Don't overcook. Makes 15 squares (13 x 9 pan), 9 squares (8 x 8 pan).

      CREDIT: Michele Landis gave me this recipe many years ago. Presumably, she got it from her grandma Dee.

  • Casseroles and One-Dish Meals
    • Baked Chicken and Rice

      Baked Chicken and Rice

      INGREDIENTS:

      1. 1 stick butter or margarine
      2. 2 cups Minute rice
      3. 6 chicken breasts or one whole chicken
      4. 1 can cream of mushroom soup
      5. 1 can French onion soup
      6. 1 soup can water

      INSTRUCTIONS:
      Melt butter in 13 x 9 inch pan. Sprinkle Minute Rice over butter. Lay chicken on top of rice. Add soups and water. Bake in tightly wrapped foil pan for 2 hours at 350° F.

      Nancy Koenig, Carleen Davenport,

      , p. 76

    • Bubble-Up Pizza

      Bubble-Up Pizza

      Bubble-up Pizza

      INGREDIENTS:

      1. 3 packages (7.5 ounces each) buttermilk biscuits, quartered
      2. 1-1/2 cups spaghetti sauce
      3. 3 cups (12 ounces) shredded mozzarella cheese
      4. 1 garlic clove, pressed

      OPTIONAL TOPPINGS:
      (Chop with the Pampered Chef (PC) Food Chopper - or buy pre-sliced, or do it with a knife on a cutting board) Onion, Mushrooms, Peppers, Ham, Olives, Bacon

      INSTRUCTIONS:
      Preheat oven to 375°F. In Classic 2-Qt Pampered Chef (PC) Batter Bowl (or just any old mixing bowl you happen to have around), quarter biscuits with PC Kitchen Cutters (knife on a cutting board works for me). Stir in 1 cup of sauce and 2 cups of cheese. Press garlic clove with Garlic Press (get one of these at your local supermarket, you'll use it a lot I promise!) and add to biscuit mixture. If desired, add optional ingredients and mix to combine. Spread mixture into 9" x 13" PC Baker (or any 9" x 13" pan/casserole dish). Pour remaining sauce and cheese over top. Bake 30-35 minutes or until sides are golden brown.

      Yield: 12 servings

      Approximately 269 calories and 10 grams of fat per serving (toppings not included)

    • Chicken And Dressing Casserole

      Chicken And Dressing Casserole

      INGREDIENTS

      1. 4 chicken breasts, cut into 1" strips
      2. 1 Tbsp. butter
      3. 1 can cream of chicken soup
      4. 1 can cream of celery soup
      5. 1 soup can milk
      6. 1 box Stovetop Stuffing (your choice of flavoring)

      INSTRUCTIONS:
      Cook chicken strips in skillet on stovetop with butter until white on outside and not pink in the middle. Lay chicken in 13" x 9" baking pan. Mix together soups and milk, pour over chicken. Prepare stuffing mix per package directions, top chicken and soup mix with prepared stuffing mix. Bake at 350°F for 30 minutes.

      If desired, serve over mashed potatoes.

      Pam Wittkower, Spring Valley Baptist Church, "Thee Cookbook", p. 74

    • Chicken Italiano

      Chicken Italiano

      INGREDIENTS

      1. 1 (8 oz.) bottle Kraft creamy Italian dressing
      2. 1 pkg. onion soup mix
      3. 1 large jar sliced mushrooms, drained
      4. 1 bay leaf
      5. 1 tsp. oregano
      6. 2 1/2 to 3 lb. chicken breasts or fryer, cut up (we use boneless chicken breasts, cut into strips)

      INSTRUCTIONS:
      Lay chicken in the pan. Combine creamy Italian dressing, onion soup mix, mushrooms, bay leaf and oregano. Pour over chicken. Bake, covered, at 325°F for 50 to 55 minutes.

      Jane Blankenship, Spring Valley Baptist Church, "Thee Cookbook", p. 76

    • Chili Enchiladas

      Chili Enchiladas

      Chili Enchiladas

      INGREDIENTS

      1. 8 taco-size flour tortillas
      2. 1 lb. ground beef
      3. 1 15oz. can chili (no beans)
      4. 1 10oz. can enchilada sauce
      5. Shredded cheddar cheese

      INSTRUCTIONS:
      Brown ground beef; drain. Add chili to beef and mix well. Heat through. Put beef mixture onto each flour tortilla, roll up. Arrange rolled-up tortillas in 13 x 9 pan; top with enchilada sauce and cheddar cheese. Bake at 350°F for 20 minutes.

    • Creamy Beef Noodle Bake

      Creamy Beef Noodle Bake

      Creamy Beef Noodle Bake

      Prep Time: 20 minutes
      Cook Time: 20 minutes
      Total Time: 40 minutes
      Servings: 6 people

      INGREDIENTS

      1. 1 lb ground beef
      2. 1 can (15 oz) tomato sauce
      3. 1/2 teaspoon salt
      4. 1/4 teaspoon pepper
      5. 1/2 teaspoon onion powder
      6. 1 package (12 oz) egg noodles
      7. 3/4 cup sour cream
      8. 2 cups cottage cheese (16 oz container)
      9. 2 cups shredded cheese (cheddar is fine)

      INSTRUCTIONS:
      Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Cook the ground beef in a skillet until no longer pink. Drain any excess fat. Add in the tomato sauce, salt, pepper, and onion powder into the meat and let simmer on low while you prepare the rest.

      Cook the egg noodles according to package directions [don't forget to salt the water!] In large bowl, mix together the sour cream and the cottage cheese. Drain the noodles and pour them into the mixing bowl with the sour cream and cottage cheese. Stir to coat all the noodles.

      Pour half the egg noodle mixture into your prepared pan, top with half the ground beef mixture, and then half the shredded cheese. Repeat. Bake for 20 minutes.

      Author Notes
      I always cook the egg noodles for 1 minute less than what the package calls for. They will cook slightly more when they bake in the oven. For best results, don't use low-fat or fat-free cottage cheese or sour cream. Sometimes when I make this I will divide it into two 8x8 pans (instead of one big 9x13), cook one right away for dinner and then I will cover the other with aluminum foil and put in the fridge for another night. It will keep in the fridge for 2-3 days. Just bake as directed.

      Credit: https://togetherasfamily.com/creamy-beef-noodle-bake/

    • Creamy Chicken-Noodle Bake

      Creamy Chicken-Noodle Bake

      INGREDIENTS

      1. 8oz. (1/2 package) egg noodles
      2. 4 cups hot water
      3. 4 chicken bouillon cubes
      4. 6 tablespoons butter or margarine, melted
      5. 6 tablespoons flour
      6. 1 teaspoon salt
      7. 1 teaspoon paprika
      8. 1/8 teaspoon pepper
      9. 4 cups diced, cooked chicken
      10. 3 tablespoons parsley flakes

      INSTRUCTIONS:
      Preheat oven to 350°F. Following package directions, cook noodles; drain. Dissolve bullion cubes in hot water; reserve. In saucepan, stir flour and seasoning into butter or margarine. Slowly stir in reserved water. Cook and stir over low heat until thickened. Add remaining ingredients, toss gently. Turn into greased 13" x 9" x 2" baking dish. Top with buttered crumbs. Bake, uncovered, 50 - 60 minutes or until hot and bubbly. Makes 6 - 8 servings.

    • Hamburger Rice Skillet

      Hamburger Rice Skillet

      Hamburger Rice Skillet

      INGREDIENTS

      1. 1 lb ground beef
      2. 1 medium onion, diced
      3. 1 medium green pepper, coarsely chopped
      4. 1 garlic clove, minced
      5. (I added 12oz sliced fresh mushrooms)
      6. 1 cup medium grain rice
      7. 1 (~ 16 ounce) can diced tomatoes
      8. 1 (8 ounce) can tomato sauce
      9. 1 teaspoon Worcestershire sauce
      10. 1/2 teaspoon dried basil
      11. 1 1/2 cups water
      12. 1 teaspoon salt
      13. 1/2 cup cheese*, shredded

      * I used sharp cheddar, it was great!

      INSTRUCTIONS:
      In a large skillet coated with cooking spray oil, brown ground beef, onion, green pepper, (mushrooms) and garlic until meat is browned. Drain off fat. Add rice; cook stirring constantly, for 2 minutes. Add remaining ingredients (except cheese). Bring to a boil, reduce heat. Cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Remove cover, sprinkle with cheese, if desired.

      Credit: https://crazyjamie.wordpress.com/2011/
      03/02/hamburger-rice-skillet/

    • Italian Goulash with Noodles

      Italian Goulash with Noodles

      No photo yet... :(

      INGREDIENTS

      1. 1 package (8oz) egg noodles, cooked and drained
      2. 1 cup chopped onion
      3. 2 cloves garlic, minced
      4. 2 Tbsp. vegetable oil
      5. 1-1/2 lbs. ground raw turkey (can use beef)
      6. 1 tsp. salt
      7. 1/2 tsp. pepper
      8. 1 15-oz can tomato sauce with bits
      9. 1 cup water
      10. 1 can (6-oz) tomato paste
      11. 2 Tbsps. dried parsley flakes
      12. 1 Tbsp. dried Italian herb seasoning, crushed
      13. 2 6-oz jars marinated artichoke hearts, drained and cut (if large)
      14. 6-oz mozzarella cheese, shredded (about 1-1/2 cups)

      INSTRUCTIONS:
      Make egg noodles according to package directions for 'al dente'.

      In a large skillet over medium heat, saute' onion and garlic in oil until onion is soft. Sprinkle turkey with salt and pepper. Add to skillet and saute' turkey for 20 minutes or until browned.

      Add tomato sauce, water, tomato paste, parsley and Italian herb seasoning. Bring to a boil, reduce heat to low and simmer for 30 minutes. Stir in artichokes and noodles. Spoon half of the mixture into a 3-quart casserole. Sprinkle with half of the cheese. Top with remaining turkey minture. If making ahead, cover and refrigerate up to 24 hours.

      Bake, uncovered, in a preheated 350f oven for 25 to 40 minutes or until hot in the center. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese melts.

      CREDIT: This recipe came from a single recipe page we still have that has no recipe book title... :(

    • Mac And Cheese Lasagna

      Mac and Cheese Lasagna

      Mac and Cheese Lasagna

      INGREDIENTS:

      1. 1 package (7-1/4 oz.) Kraft Macaroni and Cheese dinner, prepared as directed on package using Light Preparation directions.
      2. 1-1/2 cups spaghetti sauce
      3. 1/2 lb. lean ground beef, cooked, drained (Mom used ground sausage instead)
      4. 1 cup Kraft Shredded low-moisture part-skim Mozzarella Cheese.
      5. 2 tbsp. Kraft 100% Grated Parmesan Cheese

      INSTRUCTIONS:
      Preheat oven to 350 degrees F. Spoon half of the prepared Kraft Macaroni and Cheese Dinner into lightly greased 8-inch square baking dish. Top with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake 20 minutes or until heated through. Makes 4 servings

    • Mexican Layer Enchilada Pie

      Mexican Layer Enchilada Pie

      No photo yet... :(

      INGREDIENTS:

      1. 2 Tbsp. butter
      2. 1 lb. ground beef
      3. 1 med. onion. chopped/diced
      4. 1 minced garlic clove
      5. 1 tsp. salt
      6. 1/2 tsp. pepper
      7. 1 tsp. cumin
      8. 1 can refried beans
      9. 1 can chopped ripe (black) olives
      10. 1 8oz. can tomato sauce
      11. 2 cups grated cheddar cheese
      12. 1/3 cup water
      13. 8 tortillas, slightly buttered

      INSTRUCTIONS:
      Saute beef, onion and garlic in butter. Add seasonings, beans, olives and tomato sauce. In a baking dish (we used a 2-qt. glass dish), alternate layers of tortillas, meat sauce and 1-1/2 cups grated cheese. Put remaining tortillas on top of these layers. Sprinkle the last 1/2 cup of grated cheese over the top. Pour water around the outside edges of the dish so it will go to the bottom. Cover and bake at 400 deg. for 30 minutes.

      Spring Valley Baptist Church Cookbook p. 49, Alice Wright

    • Rotini Sausage Jumble

      Rotini Sausage Jumble

      Photo of Rotini Sausage Jumble

      INGREDIENTS:

      1. 16-oz rotini
      2. 48-oz spaghetti sauce (2 24oz jars Ragu, or your choice)
      3. 1 16-oz (or 2 8-oz packages) sliced mushrooms (optional)
      4. 1 12-oz turkey smoked sausage link

      INSTRUCTIONS:
      Fill a large pot 1/2 to 3/4 full of water. Cook rotini to 'done' according to the package directions.

      Meanwhile, in a skillet (large enough to hold the sausage link) with a lid, put about 1/2" of water and the sausage link in the pan; cover. Heat to simmering, turning occasionally until the link is heated through. Cut link into 1/2" diagonal slices.

      Drain rotini and return to pan. Add sliced sausage links and mushrooms. Heat through, serve with garlic bread if desired. Refrigerate leftovers.

      Nutrition info, per 1 cup serving: Calories, 194; fat, 4; carbs, 30; sugar, 7; sodium, 418; protein, 1.

      Created by - me! Kelley Thompson. I made this up one day...

    • Souper Enchiladas

      Souper Enchiladas

      Souper Enchiladas

      INGREDIENTS:

      1. 8 taco-size flour tortillas
      2. 1 lb. ground beef
      3. 1 clove garlic, minced (I used a garlic press)
      4. 1 11oz. can Bean with Bacon Soup
      5. 1/2 cup water
      6. 1 tsp. ground cumin
      7. 1 jar taco sauce (8 oz.)
      8. 1 cup shredded cheddar cheese

      INSTRUCTIONS:
      Put ground beef and minced garlic together in a large skillet. Brown ground beef and garlic; drain. Stir in soup, water and cumin. Heat through. Spoon about 1/3 cup of beef mixture onto each flour tortilla. Roll up. Arrange filled tortillas in a 13 x 9 pan. Pour taco sauce evenly over enchiladas. Sprinkle with cheese. Cover with foil; bake at 350 degrees F for 25 minutes. Uncover; bake 5 minutes more.

    • Traditional Green Bean Casserole

      Traditional Green Bean Casserole

      INGREDIENTS:

      1. 1 can (10-3/4oz) Cream of Mushroom soup
      2. 1/2 cup milk
      3. 1 tsp. soy sauce
      4. Dash of pepper
      5. 4 cups cooked cut green beans (2 16oz cans)
      6. 1-1/3 cups French fried onions

      INSTRUCTIONS:
      Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1-1/2 qt. casserole dish. Bake at 350°F for 25 minutes or until hot. Stir and then sprinkle with remaining onions. Bake 5 minutes.

      Makes 6 servings.

      Credit: 2004 Campbell's My Traditions magazine by Kroger

    • Turkey (Chicken)-Noodle Parmesan

      Turkey (Chicken)-Noodle Parmesan

      INGREDIENTS:

      1. 3 cups dry medium egg noodles
      2. 1 can (10-3/4 ounces) CAMPBELL'S condensed Cream of Chicken Soup
      3. 1/2 cup milk
      4. 1/3 cup grated Parmesan cheese
      5. 1/8 teaspoon black pepper
      6. 2 cups cubed cooked turkey or chicken
      7. Chopped fresh parsley, grated Parmesan cheese and red onion strips for garnish

      INSTRUCTIONS:
      In 3-quart saucepan, prepare noodles according to package directions. Drain in colander.

      In same saucepan, combine soup, milk, 1/3 cup Parmesan cheese and black pepper; add noodles and turkey. Over low heat, heat through, stirring occasionally. Sprinkle with parsley and Parmesan cheese; garnish with onion strips, if desired.

      Makes about 4-1/2 cups or 4 servings

      TIP - You may substitute 2 cans (5 ounces each) SWANSON Premium Chunk White Turkey or Chicken for the cubed cooked turkey.

    • Virginia's Easy Lasagna

      Virginia's Easy Lasagna

      INGREDIENTS:

      1. 1 lb. ground beef
      2. 3 cups (about 28 oz. jar) spaghetti sauce
      3. 1-1/2 cups water
      4. 1-3/4 cups (15 oz. container) ricotta or small curd cottage cheese
      5. 2 cups (8 oz.) shredded mozzarella or Monterey Jack cheese, divided
      6. 1/2 cup grated Parmesan cheese
      7. 2 eggs
      8. 1/4 cup chopped fresh parsley
      9. 1/2 tsp. salt
      10. 1/4 tsp. ground black pepper
      11. 1 pkg. (8 oz.) SKINNER Lasagna, uncooked

      INSTRUCTIONS:
      Heat oven to 350°F. In 3-quart saucepan, brown meat, drain. Add spaghetti sauce and water; simmer about 10 minutes. In bowl, stir together ricotta, one-half mozzarella, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13 x 9 baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup sauce. Spread one-half cup cheese filling over sauce. Repeat layers of pasta, sauce and cheese filling. Top with layer of pasta and remaining sauce; sprinkle with remaining mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake an additional 15 minutes. Let stand 10 minutes before cutting. 10 to 12 servings.

      Alternate Method: Recipe can be prepared with COOKED lasagna noodles following same instructions. OMIT ADDITION OF 1-1/2 CUPS WATER TO SPAGHETTI SAUCE.

      This recipe was found on a Skinner-brand lasagna noodle package

  • Christmas
    • Bubble Cake

      Bubble Cake (Breakfast Coffee Cake)

      INGREDIENTS:

      1. 1 pkg. Bridgeford frozen yeast rolls (Mom substitutes 3 tubes of the cheapest 10-count biscuits available for the rolls.)
      2. 1/2 cup brown sugar
      3. 1 cup sugar
      4. 1 stick margarine, divided
      5. 1/2 cup chopped pecans (optional)
      6. 3 Tbsp. cinnamon

      INSTRUCTIONS:
      Put brown sugar in the bottom of a Bundt pan. Melt 1/2 stick margarine and pour over brown sugar. Add chopped pecans.

      If using biscuits, cut each biscuit in half horizontally, then cut each half in quarters vertically so you end up with 8 pieces. Mix sugar and cinnamon in a bowl. Melt remaining 1/2 stick margarine and dip rolls (biscuit pieces) in margarine, then in cinnamon-sugar mixture. Place close together on top of brown sugar mixture. Sprinkle remaining cinnamon and sugar on top. Cover and let rise all night at room temperature. (If using biscuits, cover with cling wrap and put in refrigerator) Bake at 325 degrees for 30-35 minutes. invert pan onto serving plate, leaving Bundt pan on top for a few minutes - this helps the coffee cake hold it's shape.

      Credit - Nancy Koenig. She and Joe Koenig were our Sunday school teachers when we attended Spring Valley BC, Dallas in the mid 1980s. Spring Valley Cookbook, p. 119

  • Cookies, Cakes and Candy
    • Bubble Cake

      Bubble Cake (Breakfast Coffee Cake)

      INGREDIENTS:

      1. 1 pkg. Bridgeford frozen yeast rolls (Mom substitutes 3 tubes of the cheapest 10-count biscuits available for the rolls.)
      2. 1/2 cup brown sugar
      3. 1 cup sugar
      4. 1 stick margarine, divided
      5. 1/2 cup chopped pecans (optional)
      6. 3 Tbsp. cinnamon

      INSTRUCTIONS:
      Put brown sugar in the bottom of a Bundt pan. Melt 1/2 stick margarine and pour over brown sugar. Add chopped pecans.

      If using biscuits, cut each biscuit in half horizontally, then cut each half in quarters vertically so you end up with 8 pieces. Mix sugar and cinnamon in a bowl. Melt remaining 1/2 stick margarine and dip rolls (biscuit pieces) in margarine, then in cinnamon-sugar mixture. Place close together on top of brown sugar mixture. Sprinkle remaining cinnamon and sugar on top. Cover and let rise all night at room temperature. (If using biscuits, cover with cling wrap and put in refrigerator) Bake at 325 degrees for 30-35 minutes. invert pan onto serving plate, leaving Bundt pan on top for a few minutes - this helps the coffee cake hold it's shape.

      Credit - Nancy Koenig. She and Joe Koenig were our Sunday school teachers when we attended Spring Valley BC, Dallas in the mid 1980s. Spring Valley Cookbook, p. 119

    • Christmas Candy

      Christmas Candy

      No photo yet... :(

      INGREDIENTS:

      1. 1 package almond bark (or vanilla bark)
      2. 1 package candy canes
      3. Powdered cinnamon (optional)

      INSTRUCTIONS:
      LIGHTLY grease (as in Crisco or some other brand of shortening) an 8 x 10 pan.

      Remove 4 or 5 candy canes from the package. Unwrap them, place into a plastic ziplock bag (or whatever you have) and tap them uintil they are crushed into fairly small pieces. I used the side of a meat tenderizer mallet, you can use a regular hammer, or a butter knife handle, or whatever you want that you think will do the trick.

      Melt the bark according to package directions. Sometimes they come in their own little tray to melt into, sometimes they don't, in which case you can use a 2-quart glass casserole dish to do this.

      After the bark is completely melted, stir in the crushed candy canes. Using a rubber spatula, pour the bark mix into the 13 x 9 pan; spread it as evenly as you can all the way to the corners.

      (At this point I have been known to lightly sprinkle powdered cinnamon on top of the mix)

      Allow the pan to cool completely. You can refrigerate the pan to hasten this if you want. After the pan has cooled, turn it over sharply onto a cutting board, which should make it fall out easily. Break into bite-sized pieces and put into a candy dish to enjoy.

      CREDIT: Carolyn Webb, spouse of our pastor Pat Webb, Westchester Church, Grand Prairie, Texas.

    • Little Lemon Snow Bites

      Little Lemon Snow Bites

      INGREDIENTS:

      1. 1 17.5-oz package sugar cookie mix
      2. 1/4 cup crushed lemon drops
      3. 2/3 cup Lemon Curd
      4. 2/3 cup Cool whip
      5. 2 tablespoons powdered sugar.

      INSTRUCTIONS:
      Preheat oven to 375. Line cookie sheet with foil, set aside.

      Prepare cookie mix according to package directions, stir in crushed lemon drops. If necessary cover and chill dough about 1 hr, or until it's easy to handle. Shape dough into 1in balls. Place balls 2 inches apart on prepared cookie sheet bake in preheated oven for 7-9 min. or until edge of cookies are golden brown. Cool on cookie sheet for 1 minute, then move to wire rack to cool.

      For filling, in a small bowl mix the lemon curd and the cool whip together. Spoon 1 rounded teaspoon of filling onto the bottom side of the cookies, top with remaining cookies, bottom side down. Press together lightly. Sprinkle tops with powdered sugar.

      Credit - Carol Kent, from our Rush Creek Church life group in Arlington, Texas

    • Pistachio Cake (Green cake)

      Pistachio Cake (Green cake)

      no photo yet :(

      INGREDIENTS:

      1. 1 stick butter
      2. 1 cup flour
      3. 1/2 cup chopped pecans
      4. 1 cup powdered sugar
      5. 8-oz cream cheese, softened
      6. 2 8-oz tubs Cool Whip
      7. 6-oz package instant pistachio pudding
      8. 3 cups milk

      INSTRUCTIONS:
      1st layer (crust):
      Chop butter, flour and chopped pecans until combined. Spread into a 13 x 9 pan. Bake at 350° 15 min. or until light brown; cool.

      2nd layer:
      Mix together powdered sugar, softened cream cheese and cool whip. Gently spread onto 1st layer (crust) with the back of a spoon. Grandma says this is difficult but can be easier if you drop this in globs and spread.

      3rd layer
      Mix together pistachio pudding and milk. Spread onto 2nd layer.

      Top with 8-oz cool whip. Sprinkle with nuts (optional).
      Refrigerate. Cut and serve.

      Credit - Paula Hyland (grandma/great-grandma)

  • Drinks
    • Egg Nog

      Egg Nog

      Photo coming soon!

      INGREDIENTS:

      1. 6 eggs
      2. 3 cups (750 mL) whole milk
      3. 1-1/2 cups (375 mL) heavy cream
      4. 1/2 tsp (1 mL) ground nutmeg
      5. 1/2 cup (75 mL) + 1-1/2 (7 mL) tbsp sugar
      6. 1/2 cup (125 mL) bourbon or dark rum (I used Sailor Jerry's spiced rum)
      7. 2 tsp (10 mL) vanilla extract
      8. 1/4 tsp (1 mL) salt

      INSTRUCTIONS:
      Separate egg whites and yolks (crack eggs, let the whites dribble out into a bowl, pour yolk from one half of the shell to the other, or choose a method - https://youtu.be/X3tzp_Sws2g). In a medium mixing bowl, beat the egg yolks until they lighten in color. Gradually add the 1/2 cup sugar and continue to beat until it is completely dissolved. Set aside.

      In a 3-qt saucepan, over high heat, combine the milk, heavy cream, salt and nutmeg, and bring just to a boil, stirring often. Remove from the heat and gradually combine the hot mixture into the egg and sugar mixture, then return everything to the saucepan and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon (or rum) and vanilla, pour into a medium mixing bowl, and set in the refrigerator to chill.

      In a mixing bowl, beat the egg whites to soft peaks. With the mixer running, gradually add the 1-1/2 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled milk and yolk mixture. Chill and serve.

      Optional: Top with whipped cream and nutmeg. Bourbon or rum may be omitted.

      Recipe is a combination from the following sources:
      CREDIT: Pampered Chef - https://blog.pamperedchef.com/food-drink/homemade-eggnog/?pws=sheenaljohnson&j=5380630&sfmc_sub=649392168&l=802140_HTML&u=37241192&mid=1443884&jb=25263 (ingredients - I increased the amount of sugar and vanilla slightly)
      CREDIT: https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745 (cooking instructions, since the Pampered Chef recipe wants you to own their $350 cooking blender!)

    • Hot Spiced Tea

      Hot Spiced Tea (also called Russian tea)

      Hot Spiced Tea

      INGREDIENTS:

      1. 1 large can (46oz) orange juice
      2. 1 large can (46oz) pineapple juice
      3. Juice of six lemons (or 3/4 cup ReaLemon)
      4. 2 bags of Lipton tea

      Syrup:

      1. 1-3/4 cup sugar
      2. 1-1/2 cups water
      3. 3 - 4 fat cinnamon sticks
      4. 12 whole cloves
      5. Grated rind of an orange or a lemon

      INSTRUCTIONS:
      Shake the canned juices well, pour into a large pan (I used our 12 quart stock pot). Add lemon juice.

      Syrup: In a saucepan, boil together the sugar, water, cinnamon sticks, cloves and grated rind. When the sugar and water reach the consistency of a thin syrup, pour through a strainer into the juices.

      Heat water in a microwave-safe cup. Make a cup of tea according to package directions, but use two bags instead for a stronger cup. Add tea to the syrup and juices mix plus 11 cups of water. (I just used one of our coffee cups, I think they actually hold more than one cup each)

      Heat juices and syrup mixture until hot, stirring occasionally. Do not boil. Serve hot! Keeps well for about a week on the stovetop, or longer in the refrigerator.

    • Mrs. Nelson's Punch

      Mrs. Nelson's Punch

      Image coming soon!

      INGREDIENTS:

      1. 1 large can (46oz) pineapple juice
      2. 1 qt ginger ale
      3. 12-oz can frozen orange juice, plus water as called for in the package directions
      4. 1 large can (46oz) Hawaiian Punch

      INSTRUCTIONS:
      Freeze Hawaiian punch in ice cubes, or pour into a Bundt pan and freeze into an ice ring.

      Mix pineapple juice and orange juice, pour over frozen Hawaiian punch. Add ginger ale just before serving.

      CREDIT: Mildred Chaney (pastor JR Chaney's wife), Mrs. Harvey Nelson. Spring Valley Baptist Church, "Thee Cookbook", p. 214

  • Main Dishes
    • Baked Pork Chops

      Baked Pork Chops

      INGREDIENTS:

      1. Pork chops
      2. 1 can French onion soup
      3. 1 can cream of mushroom soup

      INSTRUCTIONS:
      In a pan on the stove, brown pork chops until golden brown and done. Place in baking dish (or 13 x 9 pan) and add French onion soup and cream of mushroom soup. Add 1 can of water. Cover and bake 1-1/2 hours at 350° F. Makes a very good gravy to serve over creamed potatoes.

    • Dad's Homemade Chicken and Noodles

      Dad's Homemade Chicken and Noodles
      I learned this from Grampa Thompson, and through trial and error because he often doesn't use a recipe - just 'a little of this, a little of that...'

      Dad's Home Made Chicken and Noodles

      INGREDIENTS

      1. 6 cups flour
      2. 10 large eggs
      3. 2 tsp salt
      4. 4-lb frying chicken
      5. thyme
      6. bay leaf
      7. salt
      8. black pepper
      9. thyme leaves
      10. thyme crushed

      INSTRUCTIONS:
      Chicken:
      In a 12-quart stockpot, place the chicken and enough water to cover it well. Season the water with thyme and salt, add bay leaf (I used 2). Bring the water to a boil, let simmer for about an hour or until the skin of the chicken is falling off the meat. (IMPORTANT: Do NOT skip this step by trying to use a substitute! The oil from the chicken in the water is very important for the noodles to boil and not become a mass of flour.)

      Noodles:
      Meanwhile, combine flour, salt and eggs. Roll dough out flat on a large flat surface (I used the clean counter top), keeping flour handy. Sprinkle flour onto doughy spots; turn dough over a few times, making sure it does not stick to rolling surface. When dough is rolled thin (about 1/4 in., maybe a little thinner), sprinkle flour all over & rub into dough. Sprinkle with salt, thyme leaves and pepper. Roll dough into a log. On a cutting board, slice the log thinly, and toss each slice to one side. Separate and sprinkle with flour every so often.

      When the roll is sliced up, sprinkle with salt, crushed thyme and pepper.

      Remove chicken from the water & place in a 13 x 9 pan for easier boning. Add water to the 'chicken water' (chicken stock) until there are about 6 quarts (half-full). Bring the water back to a boil; separate the noodles as you add them until the entire batch is in the pot. Stir the noodles, cover and simmer for 45 minutes, stirring occasionally. Check flavor of water, add salt and pepper to taste.

      While noodles simmer, bone the chicken and discard the excess fat and bone into a plastic bag. After the noodles have simmered for about 45 minutes, add the chicken and continue to simmer for an additional 15 minutes.

      Makes enough to feed a small contingent.

    • Hasselback Pizza Chicken

      Hasselback Pizza Chicken

      Hasselback Pizza Chicken

      INGREDIENTS

      1. 4 chicken breasts
      2. 8 Tbsp tomato pizza sauce
      3. 1 ball mozzarella, sliced (I used an 8oz mozarella block, sliced)
      4. 1 pack pepperoni
      5. Basil leaves
      6. 1/2 tbsp dried oregano
      7. pinch of salt and pepper
      8. 4 Tbsp finely grated parmesan

      INSTRUCTIONS:
      Preheat the oven to 350. Spray baking pan with cooking spray. Score each chicken breast with 5 parallel lines about 3/4" deep. Fill each slit with 1 tsp. pizza sauce. Sprinkle each pepperoni with a little basil, wrap around a slice of mozzarella, then insert into each slit. Season with salt, pepper and oregano. Sprinkle with parmesan. Cook for 45 minutes. Serve with fresh basil leaves and salad, if desired. Do not overcook.

      (Credit - http://twistedfood.co.uk/hasselback-pizza-chicken/)

    • Zippy Chicken Fingers

      Zippy Chicken Fingers

      INGREDIENTS

      1. 3 lbs boneless chicken breasts or thighs
      2. 1/4 cup lemon juice
      3. 3 Tbsp soy sauce
      4. 3/4 tsp salt
      5. 1 cup flour
      6. 1 tsp pepper
      7. 1/2 tsp salt
      8. 1/2 tsp paprika
      3 cups vegetable oil (I only used enough to cover the bottom of the pan to a depth of about 1/8", not nearly 3 cups!)

      INSTRUCTIONS:
      Cut chicken into 1" x 3" strips and place into shallow dish. Combine lemon juice, soy sauce and salt - marinade 30 minutes. Meanwhile, combine flour, pepper, salt, and paprika.

      Dredge chicken pieces in flour mixture and fry in hot oil until golden brown. Drain pieces on paper towels.

      Donna Ascol, Spring Valley Baptist Cookbook, p. 84

  • New Years
    • Ham with Glaze

      Ham with Glaze

      Ham with Glaze

      INGREDIENTS:

      1. One 10 - 12 lb ham (bone-in, shank portion)
      2. Large can of crushed pineapple in juice
      3. Brown sugar
      4. Whole cloves
      5. Spicy mustard

      INSTRUCTIONS:
      Pour the pineapple and juice into a saucepan. Heat over medium heat, add enough brown sugar to make a thick paste (quite a bit). Stir in mustard - I added a lot of that too.

      Score the face of the ham with a sharp knife, making the cuts about 3/4" apart and about 1/4" deep. At the intersection of every cut, poke a whole clove. Drizzle the sugar/juice/mustard mixture all over the ham.

      Bake 10-lb ham at 325F for 3-1/2 - 4 hours, covered. Check with meat thermometer for correct temperature.

  • Our Thanksgiving Menu
    • The Menu

      The Menu

      1. Turkey with Gravy
      2. Dressing (Stovetop Stuffing in a box)
      3. Mashed Potatoes
      4. Sweet Potatoes (prepare the day before)
      5. Green Bean Casserole
      6. Cranberry Sauce/Cranberry Relish (prepare the day before)
      7. Pumpkin Pie (prepare 1 - 2 days before)
      8. Fruit Salad (prepare the day before)
      9. Dinner Rolls (prepare 1 - 2 days before)
    • Roast Turkey With Herb Rub and Shiitake Mushroom Gravy

      Roast Turkey With Herb Rub and Shiitake Mushroom Gravy

      An IMPORTANT note about thawing:
      I started thawing a 20-lb. turkey in the refrigerator 6 days before Thanksgiving, it was still not completely thawed by Thanksgiving morning. Give it a full week, and then some for the same-size turkey!

      Turkey:

      1. 3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried (I used dried)
      2. 3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried (I used dried)
      3. 3 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried (I used dried)
      4. 1 tablespoon ground pepper
      5. 2 teaspoons salt
      6. 1 20- to 21-pound turkey, neck and giblets reserved
      7. Fresh herb sprigs (I selected 3 types of herb sprigs such as rosemary, sage and tarragon from the store produce section)
      8. 2 tablespoons vegetable oil
      9. 6 tablespoons (3/4 stick) butter, melted
      10. 4 cups canned low-salt chicken broth

      GRAVY:

      1. 1/2 cup all purpose flour
      2. 1/2 cup dry Sherry
      3. 3 tablespoons butter
      4. 12 ounces fresh shiitake mushrooms, stemmed, sliced (I used regular sliced fresh mushrooms)
      5. 1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried (I used dried)
      6. 4 cups (about) canned low-salt chicken broth
      7. 1/3 cup whipping cream
      8. 2 teaspoons chopped fresh thyme or 1 teaspoon dried (I used dried)
      9. 2 teaspoons chopped fresh tarragon or 1 teaspoon dried (I used dried)

      FOR TURKEY:
      Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)

      Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes).

      Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.

      MEANWHILE, PREPARE GRAVY:
      Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan (I used our big heavy cast iron pan) over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)

      Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

      Credit: Epicurious.com. I found this recipe back in 1997 when I was working for Northern Telecom after they gave us internet access, and have been using it since!

    • Grandma Hyland's Sweet Potatoes

      Grandma Hyland's Sweet Potatoes

      INGREDIENTS:

      1. 2 - 29oz cans cut sweet potatoes
      2. 1 cup sugar
      3. 1/2 tsp. salt
      4. 2 eggs
      5. 1/2 stick margarine
      6. 1/2 cup milk
      7. 1 tsp. vanilla
      1. Optional Toppings:
      2. 1 cup brown sugar
      3. 1/3 cup flour
      4. 1/2 stick margarine
      5. 1/4 cup chopped pecans

        -- OR --

        Mini marshmallows

      INSTRUCTIONS:
      POTATOES -
      Drain potatoes; put in large bowl and mash up. Add sugar, salt, eggs, margarine, milk and vanilla. Mix well. Put mixture in casserole dish (13 x 9 glass dish will work too). Bake at 350°F for 40 - 50 minutes.

      (OPTIONAL TOPPING -)
      Mix brown sugar, flour, margarine and pecans. Sprinkle on top of sweet potato mixture.

      ALTERNATE TOPPING: spread mini marshmallows all the way across the top, in a single layer. Add 5 mins. before the end of bake time, continue cooking until brown.

    • Traditional Green Bean Casserole

      Traditional Green Bean Casserole

      INGREDIENTS:

      1. 1 can (10-3/4oz) Cream of Mushroom soup
      2. 1/2 cup milk
      3. 1 tsp. soy sauce
      4. Dash of pepper
      5. 4 cups cooked cut green beans (or two 16oz cans)
      6. 1-1/3 cups French fried onions

      INSTRUCTIONS:
      Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1-1/2 qt. casserole dish. Bake at 350°F for 25 minutes or until hot. Stir and then sprinkle with remaining onions. Bake 5 minutes.

      Makes 6 servings.

      Credit: 2004 Campbell's My Traditions magazine by Kroger

    • Best Mashed Potatoes

      Best Mashed Potatoes

      NOTE: The following is HALF of the full recipe on AllRecipes.com, which still makes quite a bit!

      INGREDIENTS:

      1. 2-1/2 lbs Yukon Gold potatoes, unpeeled
      2. 1/4 cup butter
      3. 1 cup Parmesan cheese
      4. 1/2 cup chopped fresh chives
      5. 3/4 cup cream cheese
      6. 1/4 medium head garlic (about 3-4 cloves, more if you want more garlicky flavor), peeled and minced (I used a garlic press)
      7. 1 pinch salt and pepper, to taste
      8. Extra chicken broth

      INSTRUCTIONS:
      Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt and pepper. Use a potato masher to mash until smooth, and serve. If potatoes are dry, mix in a little canned chicken broth until they are at the desired consistency.

      (Credit - http://allrecipes.com/recipe/the-best-mashed-potatoes/)

    • Cranberry Relish

      Cranberry Relish

      INGREDIENTS:

      1. 1 bag cranberries (I use enough to approximate the size of the orange)
      2. 1/2 cup pecans
      3. 3/4 cup sugar (or to taste; can substitute Splenda)
      4. Whole orange

      INSTRUCTIONS:
      Wash the orange, removing any product labels. Cut orange into chunks for easier processing (use the whole orange including the peel). Add all the ingredients together in a food processor. Blend until you get the consistency you want. Refrigerate overnight.

      (Credit - Kathy Martin Phillips)

    • Libby's Famous Pumpkin Pie

      Libby's Famous Pumpkin Pie

      INGREDIENTS:

      1. 3/4 cup sugar
      2. 1/2 tsp. salt
      3. 1 tsp. ground cinnamon
      4. 1/2 tsp. ground ginger
      5. 1/4 tsp. ground cloves
      6. 2 large eggs
      7. 1 can pumpkin (can be store brand)
      8. 1 12oz can evaporated milk
      9. 1 unbaked 9" (4 cup) deep-dish pie shell

      INSTRUCTIONS:
      In a small bowl, mix the first 5 ingredients together. Beat eggs in a large bowl - stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell (you don't have to use all of it if the shell is getting full!). Bake in pre-heated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake 40-50 minutes or until butter knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.

      This recipe can be found on any can of Libby's pumpkin.

    • "The Best Homemade Dinner Rolls Ever"

      "The Best Homemade Dinner Rolls Ever"

      Best Homemade Dinner Rolls Ever

      INGREDIENTS:

      1. 2 cups warm milk
      2. 2 tablespoons instant dry yeast (about 3 of the 2-1/4 tsp. packets)
      3. 1/4 cup white granulated sugar
      4. 2 teaspoons salt
      5. 6 tablespoons salted butter, softened
      6. 2 large eggs
      7. 6 cups all-purpose flour
      8. 1 tablespoon melted butter

      INSTRUCTIONS:
      In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in 5-1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.

      Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes. Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four. Cover and let rise 1 hour. Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned. Remove rolls from oven and brush with melted butter. Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.

      Recipe by thestayathomechef.com at https://thestayathomechef.com/the-best-homemade-dinner-rolls-ever/

    • Turkey Thyme Risotto (What To Do with Leftover Turkey?

      Turkey Thyme Risotto ("What to Do With the Leftover Turkey!")

      INGREDIENTS:

      1. 2-3/4 to 3-1/4 cups reduced sodium chicken broth (note that two 14-oz cans equals almost exactly 3-1/4 cups)
      2. 2 cups sliced fresh mushrooms
      3. 1 small onion, chopped
      4. 1 garlic clove, minced (I used a garlic press)
      5. 1 Tbsp. olive oil
      6. 1 cup cooked arborio rice (I substituted 1 cup of uncooked instant rice, it was fine)
      7. 1 tsp. minced fresh thyme OR 1/4 tsp. dried thyme
      8. 1/2 cup white wine (or additional reduced sodium chicken broth)
      9. 1-1/2 cups cubed cooked turkey breast
      10. 2 Tbsp. grated Romano cheese (optional)
      11. 1/4 tsp. salt
      12. 1/4 tsp. black pepper

      INSTRUCTIONS:
      In a small saucepan, heat broth and keep warm. In a large non-stick skillet, saute the mushrooms, onion and garlic in oil until tender, about 3 minutes. Add rice and thyme; cook and stir for 2 - 3 minutes. Stir in wine or additional broth. Cook and stir until all of the liquid is absorbed. Add heated broth 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (or as tender as you want). Continue to add water if you run out of broth. Add the turkey, Romano cheese, salt and pepper; cook and stir until heated through.
      Serve immediately. Makes 4 1-cup servings.

      Nutrition (1 cup): 334 calories, 6 grams fat (1gram saturated fat), 49 milligrams cholesterol, 698 milligrams sodium, 44 grams carbs, 1 gram fiber, 24 grams protein.

      (Credit - my niece, Kristin Stone. Her food blog - http://www.delightfulcountrycookin.com/)

  • Side Dishes
    • Best Mashed Potatoes

      Best Mashed Potatoes

      NOTE: The following is HALF of the full recipe on AllRecipes.com, which still makes quite a bit!

      INGREDIENTS:

      1. 2-1/2 lbs Yukon Gold potatoes, unpeeled
      2. 1/4 cup butter
      3. 1 cup Parmesan cheese
      4. 1/2 cup chopped fresh chives
      5. 3/4 cup cream cheese
      6. 1/4 medium head garlic (about 3-4 cloves, more if you want more garlicky flavor), peeled and minced (I used a garlic press)
      7. 1 pinch salt and pepper, to taste
      8. Extra chicken broth

      INSTRUCTIONS:
      Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt and pepper. Use a potato masher to mash until smooth, and serve. If potatoes are dry, mix in a little canned chicken broth until they are at the desired consistency.

      (Credit - http://allrecipes.com/recipe/the-best-mashed-potatoes/)

    • Grandma Hyland's Sweet Potatoes

      Grandma Hyland's Sweet Potatoes

      INGREDIENTS:

      1. 2 - 29oz cans cut sweet potatoes
      2. 1 cup sugar
      3. 1/2 tsp. salt
      4. 2 eggs
      5. 1/2 stick margarine
      6. 1/2 cup milk
      7. 1 tsp. vanilla
      8. Optional Toppings:
      9. 1 cup brown sugar
      10. 1/3 cup flour
      11. 1/2 stick margarine
      12. 1/4 cup chopped pecans

        -- OR --

        Mini marshmallows

      INSTRUCTIONS:
      POTATOES -
      Drain potatoes; put in large bowl and mash up. Add sugar, salt, eggs, margarine, milk and vanilla. Mix well. Put mixture in casserole dish (13 x 9 glass dish will work too). Bake at 350°F for 40 - 50 minutes.

      (OPTIONAL TOPPING -)
      Mix brown sugar, flour, margarine and pecans. Sprinkle on top of sweet potato mixture.

      ALTERNATE TOPPING: spread mini marshmallows all the way across the top, in a single layer. Add 5 mins. before the end of bake time, continue cooking until brown.

    • Parmesan-Garlic Butter Green Beans

      Parmesan-Garlic Butter Green Beans

      INGREDIENTS

      1. 4 cups frozen whole green beans (I used 2 14oz cans, drained)
      2. 2 Tbsp. butter
      3. 1 sm. clove garlic, finely chopped (I used a garlic press instead of finely chopping)
      4. 1 Tbsp. grated Parmesan cheese

      INSTRUCTIONS:
      Cook green beans as directed on bag to desired doneness, but do not season to taste; drain. Meanwhile, in 1 qt. saucepan, melt butter over medium-low heat. Add garlic; cook 2 to 3 minutes, stirring frequently until garlic is tender. Pour garlic butter over cooked green beans; stir to coat. Sprinkle with cheese; toss gently.

      (Credit: https://www.bettycrocker.com/recipes/parmesan-garlic-butter-green-beans/)

    • Potato Casserole

      Potato Casserole

      INGREDIENTS:

      1. 2 lbs. potatoes, boiled in skins
      2. 1/2 cup chopped green onions (tops)
      3. 2 cups grated cheddar cheese
      4. 1 can cream of chicken soup
      5. 1/2 can water
      6. 1/2 stick margarine
      7. 2 cups sour cream (16-oz container)

      INSTRUCTIONS:
      Heat chicken soup, water and margarine. Remove from heat. Stir in sour cream. Have potatoes peeled and diced or grated (we grate them). Layer potatoes, green onions, cheese, then sauce. Repeat. Top with cheese. Bake at 325°F for 30 minutes.

      Ellen Zeisler, Spring Valley Baptist Church, "Thee Cookbook", p.94

  • Snacks and Dips
    • Bacon-wrapped Hot Dog Bites

      Bacon-wrapped Hot Dog Bites

      Bacon-wrapped hot dog bites

      INGREDIENTS:

      1. 9 slices bacon, cut in half
      2. 6 weiners, cut into thirds
      3. 1/3 cup packed brown sugar
      4. 1/4 teaspoon ground red pepper (cayenne)

      INSTRUCTIONS:
      Heat oven to 400F. Wrap 1 bacon piece around each wiener piece; roll in combined sugar and pepper to evenly coat. Place seam side down on foil covered, rimmed baking sheet. Bake 22 to 24 minutes, or until bacn is crisp and golden brown, turning after 12 minutes.

      (Credit: Kraft Food and Family Best-loved Recipes, Vol. 3, P. 6.)

    • Brown Sugar Bacon Wrapped Smokies

      Brown Sugar Bacon Wrapped Smokies

      INGREDIENTS:

      1. 1 Package of Bacon
      2. 1 Package of Mini Smokies
      3. 1/2 Cup Brown Sugar
      4. 1/4 teaspoon cayenne pepper (or to taste)
      5. Toothpicks

      INSTRUCTIONS:
      Preheat oven to 425 degrees. Line a baking pan with foil. Cut Bacon into thirds. Wrap 1 piece of bacon around each mini smokie and secure with a toothpick. Combine cayenne pepper and brown sugar and roll each smokie in the mixture. (Note: They can be frozen at this point) Place on prepared pans and bake for 10 minutes. Flip smokies and cook an additional 10 minutes or until bacon is crispy. (Add an extra 5 minutes if baking from frozen).

      (Credit: Keli Sessler, http://www.keyingredient.com/recipes/3572175033/brown-sugar-bacon-wrapped-smokies/)

    • Cheese n Ham Spirals

      Cheese n Ham Spirals

      Cheese and Ham Spirals

      INGREDIENTS:

      1. 1 egg
      2. 1 sheet frozen puff pastry (1/2 of 17-1/4oz pkg), thawed
      3. 1/4 cup Parmesan cheese, divided
      4. 1/4 tsp. ground red pepper (cayenne)
      5. 8 slices ham

      INSTRUCTIONS:
      Preheat oven to 400 degrees F. Beat egg and 1 Tbsp. water with wire whisk until blended; set aside. Unfold pastry on lightly floured surface. Roll into 14 x 10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture.

      Sprinkle 3 Tbsp. of the cheese and pepper evenly over 1 of the pastry pieces; cover with ham slices. Place remaining pastry piece, egg side down, over ham. Brush with additional egg mixture. Roll gently with rolling pin to seal.

      Roll in jelly-roll fashion to make a 14-inch log. Cut into 24 equal slices. Place, cut side down, on parchment-covered baking sheet. Brush with remaining egg mixture; sprinkle with remaining 1 Tbsp. cheese. Bake 12 to 14 minutes or until golden brown. Serve warm or at room temperature. Makes 12 servings, 2 each.

      (Credit: Kraft Food and Family magazine, Holiday 2005, p. 35)

    • Crescent Pepperoni Roll-Ups

      Crescent Pepperoni Roll-Ups

      Crescent Pepperoni Rollups

      INGREDIENTS:

      1. 1 can refrigerated crescent rolls
      2. 40 slices turkey pepperoni (regular pepperoni works just fine, however)
      3. 4 pieces of mozzarella string cheese, cut in half
      4. Garlic powder
      5. Pizza sauce

      INSTRUCTIONS:

      Preheat oven to 375.

      Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown (this was a little too long in my toaster oven). Serve with a side of warm pizza sauce.

      (credit - http://www.plainchicken.com/2011/12/crescent-pepperoni-roll-ups.html)

    • Cucumber Bites Appetizers

      Cucumber Bites Appetizers

      Cucumber Bites Appetizers

      INGREDIENTS:

      1. 2 cucumbers
      2. 12 cherry tomatoes
      3. 4 oz. cream cheese softened
      4. 1 tbsp. mayonnaise
      5. 3 tbsp. light ranch
      6. 1 tbsp. frozen or fresh dill (I used dill weed)
      7. 1/4 tsp. garlic salt
      8. Black pepper for garnish

      INSTRUCTIONS:

      Wash, peel and slice cucumber into half inch slices. Create a little 'cup' by removing insides of the cucumber with a 1/2 teaspoon measure. Combine softened cream cheese, mayo, and ranch. Mix it well until smooth in texture. Add dill and garlic salt and mix just until combined. Place all the topping into a piping bag with a star attachment and pipe out about a 3/4 tbsp. into each prepared cucumber. If the topping has hard time to stick to cucumber pat dry the cucumber juice before piping. Cut cherry tomatoes in half and insert into each cucumber topping. Sprinkle with black pepper, serve and enjoy. This appetizers can be prepared several hours before serving, make sure to refrigerate until ready to serve

      (credit - https://www.valyastasteofhome.com/cucumber-bites-appetizers)

    • Dill Dip Bread Bowl

      Dill Dip Bread Bowl

      INGREDIENTS:

      1. 1 cup mayonnaise (I use 8oz. jar of Hellman's)
      2. 1 cup sour cream
      3. 2 tbsp. dill weed
      4. 1/2 tsp. Beaumonde

      INSTRUCTIONS:
      Mix above ingredients well. Flavor richens overnight.

      Get a round bread loaf (preferred is dark rye, but we have used King's Hawaiian for quite a while now). Hollow out inside. Pour dip into center of bread bowl, arrange pieces of bread around bowl for serving.

    • Herbed Pizza Biscuits

      Herbed Pizza Biscuits

      Herbed Pizza Biscuits

      INGREDIENTS:

      1. 1 cup biscuit baking mix, such as Bisquick (I used 2, one was too sticky)
      2. 1 8-oz can tomato sauce
      3. 1 tablespoon Italian seasoning
      4. 24 thin sliced pepperoni

      INSTRUCTIONS:
      Preheat oven to 350°F. In a small bowl, use a fork to thoroughly combine biscuit mix, tomato sauce and Italian seasoning. Pinch off about 2 tsp. dough, roll into a ball, and place on a lightly greased baking sheet. Repeat until all dough has been used. Top each ball of dough with a slice of pepperoni, press slightly to flatten. Bake until pepperoni is bubbly hot and biscuit is golden brown around the edges, about 10 minutes.

      NOTE: Watch the time, as I have discovered the biscuits do NOT turn 'golden brown around the edges'!

      365 Snacks, Hors D'Oeuvres & Appetizers, p. 28

    • Home Made Pizza Rolls

      Home Made Pizza Rolls

      Home Made Pizza Rolls

      INGREDIENTS:

      1. 1 frozen, thin-crust pizza, your choice of topping
      2. Mozzarella cheese
      3. Italian seasoning

      INSTRUCTIONS:

      NOTE: Some frozen pizzas are NOT well suited for this - not enough shortening in the dough, etc. You may want to experiment with different types of thin crust pizza first to see how they will work for you!

      Remove pizza from box, and allow to thaw completely (about an hour or more).

      When pizza is thoroughly thawed, roll pizza into a log on a cutting board, slice about 1 inch thick; put slices onto cookie sheet. Top each slice with a sprinkling of mozzarella cheese and Italian seasoning. Preheat oven per pizza box instructions. Bake at prescribed temp for 10-12 minutes. Serve with a side of warmed pizza sauce, if desired.

      (Inspired by - http://tidymom.net/2010/how-to-make-home-made-pizza-rolls/. It just seemed to me I could do all that without having to buy the pizza dough, etc.!)

    • Horseradish Deviled Eggs

      Horseradish Deviled Eggs

      INGREDIENTS:

      1. 6 hard boiled eggs
      2. 1/4 cup mayonnaise
      3. 1 to 2 tablespoons prepared horseradish
      4. 1/2 teaspoon dill weed
      5. 1/4 teaspoon ground mustard
      6. 1/8 teaspoon salt
      7. Dash pepper
      8. Dash paprika

      INSTRUCTIONS:

      Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites (I put the mix into a sandwich bag and cut one corner off; squeeze the mix into each egg through the opening). Sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.

      Nutrition facts: 1 serving (2 each) equals 146 calories, 13 grams fat (3 grams saturated fat), 215 milligrams cholesterol, 169 milligrams sodium, 1 gram carbohydrate, trace fiber, 6 grams protein.

      (Credit: www.tasteofhome.com/Recipes/Horseradish-Deviled-Eggs/)

      Perfect Boiled Eggs

      Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
      Pour out the hot water and pour cold water over eggs. Drain and refill with cold water. Pour ice into the cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

      Credit: www.allrecipes.com/recipe/235595/how-to-make-perfect-hard-boiled-eggs/

    • Hot Artichoke and Spinach Dip

      Hot Artichoke and Spinach Dip

      INGREDIENTS:

      1. 1 box frozen chopped spinach (thawed and squeezed to drain)
      2. 1 can (14oz) quartered artichoke heart, drained, chopped.
      3. 1/2 cup refrigerated Alfredo sauce ( from a 10-oz jar )
      4. 1/2 cup mayo
      5. 3/4 tsp garlic salt
      6. 1/4 tsp pepper
      7. 1 cup shredded Swiss cheese.

      INSTRUCTIONS:
      In a 1 to 1-1/2 - quart slow cooker mix all ingredients together. Cover and cook on low for 2-4 hr. Serve with your favorite chips.

      Carol Kent - from our Rush Creek Church life group in Arlington, Texas

    • Meatball Bubble Biscuits

      Meatball Bubble Biscuits

      Meatball Bubble Biscuits picture

      INGREDIENTS:

      1. 1 can Pillsbury golden layers biscuits - each pulled into 2 layers
      2. 10 frozen fully cooked italian style meatballs - thawed and cut in half
      3. 2 sticks string cheese - cut each into 10 pieces
      4. 1 Tbsp parmesan cheese
      5. 1/2 tsp Italian seasoning
      6. 1/4 tsp garlic powder
      7. 1 cup marinara sauce

      INSTRUCTIONS:
      Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.

      Nutrition facts: It's probably not good for you, as these will make you FAAAT. You can eat, but swallowing them is not advised. As my dad used to say, "If it tastes good - spit it out!"

      (Credit: http://kathiecooks.blogspot.com/2010/08/meatball-bubble-biscuits.html?m=1)

    • Pepperoni Cheese Pizza Bombs

      Pepperoni Cheese Pizza Bombs

      Pepperoni Cheese Piza Bombs photo

      INGREDIENTS:

      1. 2 pkgs. Crescent Roll dough (8 per pkg.)
      2. 3 sticks white string cheese, each cut into 8 pieces
      3. Homestyle Ragu Pasta Sauce Thick n Hearty (can use regular)
      4. 48 regular-size pepperoni
      5. Italian herb seasoning

      Use a 24-count mini muffin tin

      INSTRUCTIONS:

      Heat over to 350° F. Lightly grease each muffin cup with Crisco (or similar). Open crescent dough all the way flat, lay on cutting board. Press all seams together. Cut in half, then cut each piece in half, then cut those pieces in fourths in order to make 16 square-ish pieces of dough. Stretch each piece out to be a square, and lay each square over each muffin cup. Add 1/2 tsp. of Ragu to each square. Place one pepperoni into each muffin cup, then place one piece of cheese onto each pepperoni, then cover each piece of cheese with another pepperoni. Wrap each corner of the dough square over. Sprinkle each with italian herbs. Bake 10-12 minutes or until golden brown. Serve warm.

      (credit - inspired by https://www.sizzlingeats.com/pepperoni-cheese-bombs)

    • Pepperoni Pizza Puffs

      Pepperoni Pizza Puffs

      Pepperoni Pizza Puffs

      INGREDIENTS:

      1. 3/4 cup flour
      2. 3/4 tsp. baking powder
      3. 1 tbsp. Italian seasoning
      4. Pinch of salt (optional)
      5. Pinch of cayenne red pepper (optional)
      6. 3/4 cup of milk
      7. 1 egg, lightly beaten
      8. 1 cup shredded Mozzarella cheese
      9. 1/4 cup grated Parmesan cheese
      10. 1 cup cubed pepperoni

      NOTE: It really is necessary to have a 24-cup mini muffin pan. The non-stick kind makes life easy!

      INSTRUCTIONS:

      Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan. In a large bowl, whisk together the first 5 ingredients; whisk in milk and egg. Stir in mozzarella, Parmesan and pepperoni. Let stand for 10 minutes.

      Stir the batter, divide it among the mini muffin cups. Bake until puffed and golden, 20-25 minutes.

      NOTE: May also be served with warmed store-bought pizza sauce.

    • Pigs in Blankets

      Pigs in Blankets

      INGREDIENTS:

      1. 1 (10 oz.) can refrigerated flaky biscuits
      2. 2 (5.3 oz.) packages cocktail frankfurters
      3. Mustard

      INSTRUCTIONS:
      Preheat oven to 400°F. Separate each biscuit into 2 thinner biscuits and then cut each in half to form 2 semicircles. Fold one semicircle around each cocktail frank, pressing the edges together to seal.

      Place "pigs" seam-side down on an ungreased baking sheet. Bake until frankfurters are heated through and biscuits are golden brown, 8-10 minutes. Serve with mustard for dipping.

      365 Snacks, Hors D'Oeuvres & Appetizers, p. 88

    • Tortilla Rollups

      Tortilla Rollups

      No photo yet... :(

      INGREDIENTS:

      1. 1 lb. cheddar cheese, grated
      2. 1 cup sour cream
      3. 1 sm. can chopped green chilies, drained
      4. 1 medium jar diced pimentos, drained
      5. 2-3 Tbsp thinly sliced green onions (including tops)
      6. 4 - 6 large flour tortillas
      Optional:
      1. Black olives
      2. Green olives
      3. Lawry's seasoned salt
      4. Ground red pepper

      INSTRUCTIONS:
      Mix cheese, sour cream, chilies, pimentis, onion (plus optional ingredients). Season to taste with Lawry's salt. Be aware that the optional ingredients may add extra saltiness, so be sure to taste test before adding salt.

      Spread layer of the mixture onto tortillas. Roll jelly-roll fashion, slice into 3/4" slices. HINT: Slices easier if made a day in advance. Roll each tortilla tightly in plastic (Saran) wrap, store in refrigerator.

      RECIPE CREDIT: Treasured Recipies - Grand Prairie Women's sorority, p. 10