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Favorite Recipes I love to share my favorite recipes with your family. Leave a comment and let me know if you try any of the recipes.
Oven Baked Ritz Chicken 4 boneless skinless chicken breasts, 1 stick real butter, melted 1 sleeve ritz crackers, crushed by hand salt and pepper * Dip chicken breasts into butter. Salt and Pepper to taste. Dredge chicken breast in crushed crackers. Place on shallow baking pan. (To make clean up easy cover the pan with foil first.) Bake at 350 for 3- mins until done. For our family I will buy the cutlets or cut the chicken breasts into strips or nuggets before dipping them into butter. They cook faster and stay juicy.
Pork Roast with Homemade BBQ Sauce 4 lb boston butt pork roast (I like the bone-in roast, it adds flavor) 2 tsp liquid smoke 6 cloves of garlic, whole 1/2 cup teryaki sauce chili powder, cumin, salt and pepper (enough to make a rub to spread over roast) *Place the roast in crock-pot. Make 6 slits in the roast and stuff the garlic cloves inside each one. Massage the dry rub all over the roast and pour liquid ingredients over the roast evenly. Cook on low heat for 12 hours or until the bone literally pulls away from the roast. Remove roast from it's juices and let it sit 20 minutes or so. Pull the meat off the roast. I like to chop my meat but you may like it pulled. Then ladle some of the juice over the meat. BBQ Sauce (Compliments of Larry Coverdale) 1 cup ketchup 1/4 cup apple cider vinegar 3 tbl brown sugar (I like dark but you can use light) 3 tbl worchestershire sauce 1 tsp liquid smoke (you can NOT omit this ingredient) 1/2 tsp salt *Combine all ingredients in amedium saucepan and bring to a boil. Reduce head and simmer, uncovered, stirring often, for 20-30 mins or until slightly thickened. My family likes a lot of BBQ sauce so I usually double this mixture. It will last in the fridge for weeks! Now comes the presentation. Slather hamburger buns with butter and toast till golden brown (or use texas toast). Pile the roast on top of the bun, pour a liberal amount of sauce over the meat and top with another bun. Serve with pickles, cole slaw and baked beans. You will love it!
Taco Casserole 2 lbs hamburger meat 1 pkg taco seasoning 1 tsp chili powder 1 jar salsa 1 can green chilies or jalepeno peppers Bag of tortilla chips, crushed 1 can cream of chicken soup 1/2 cup milk 8 oz cheddar cheese, shredded 8 oz montery jack or pepper jack, shredded * Brown hamburger meat and drain. Add taco seasoning, chili powder, salsa and chilies and mix well. Pour into the bottom of a 9x 13 pan. Spread tortilla chips evenly over top. In a medium saucepan mix together cream of chicken and milk. Bring to a boil and pour evenly over tortilla shells. Add cheese and bake uncovered at 400 degrees for 25 minutes or until bubbly and slightly brown. Serve with a side of sour cream and top with jalapeno peppers.
Aunt Helen's Crock Pot Mac n Cheese 8 oz elbow macaroni, cooked and drained (do not rinse) 2 eggs, slightly beaten 1 stick butter, melted 15 oz can of evaporated milk 1 cup whole milk 1 (10 3/4oz) can Cheddar Cheese Soup 12 oz Velvetta Cheese, Shredded (Reserve a cup) Spray Crock Pot with non-stick cooking spray. Mix all ingredients (reserve 1 cup of cheese) until well blended. Pour into Crock Pot. Sprinkle reserved cheese over top. Cook on low for 4-5 hours.
Overnight Breakfast Casserole 6 slices sandwich bread, crust removed 1 lb. sausage (I like to use 1 1/2 pounds), cooked and drained 2 cups sharp cheddar cheese, shredded 1 dozen eggs, well beaten 1/2 cup milk 1 cup salsa Spray 9x13 pan with non-stick cooking spray. Line pan with bread. Spread sausage over bread. Sprinkle with all the cheese. Mix salsa with beaten eggs and pour over cheese. Cover with foil and fridge overnight. Remove foil and bake at 375 degrees for 35 minutes.
Memaw's Vegetable Casserole 20 oz frozen mixed veggies 1 cup chopped onion 1 cup mayo 8 oz Velvetta Cheese, shredded 1 row of Ritz crackers, crushed 1 stick butter, melted In a medium saucepan boil onion and veggies until tender, drain. In a seperate bowl mix mayo, cheese and veggies, blend well. Spray casserole dish with non-stick spray. Pour veggie mixture into dish. In seperate bowl mix crushed crackers and melted butter until well blended. Sprinkle cracker mixture on top of veggies. Bake in 350 degree oven for 20 minutes. (Kids LOVE this because of the creamy cheese)
Black Bean Soup 2 tbl olive oil 1 dried bay leaf, whole 1 jalapeno pepper, seeded and chopped (this adds zing and not heat) 4 cloves garlic, chopped 3 ribs of celery with green tops, chopped 1 large onion, chopped 1 red bell pepper, seeded and chopped 3 (15oz) cans black beans 2 tbl ground cumin 1 1/2 tsp coriander salt and pepper to taste 2 tbl hot sauce (optional) 2 cups chicken or vegetable stock 1 (15oz) can diced tomatoes (with peppers and onions if you can find it) Heat a medium soup pot with olive oil, bay leaf, jalapeno, garlic, celery and onions. Cook 3-4 minutes then add red peppers. Cook another 2 minutes. Drain 2 cans of beans and add them. With remaining can, pour the juice into the pot and HALF of the beans. With the remaining beans take a fork and "smush" them with a fork (this helps thicken the soup). Stir the mashed beans into the pot. Add coriander, cumin, salt, pepper and hot sauce. Add stock and tomatoes and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. If you have the time let it simmer longer.
Grape Salad 2 lbs green grapes, washed and dried 2 lbs purple grapes, washed and dried 8 oz cream cheese, softened 8 oz sour cream 1/2 cup sugar 1 tsp vanilla 4 oz pecan pieces, toasted (spread them out on a cookie sheet and toast in 400 degree oven for about 5 mins) 2 tbl brown sugar In a large mixing bowl beat cream cheese, sour cream, sugar and vanilla until smooth. Fold in grapes and blend well. Pour into a 9x13 dish or large platter. In a seperate bowl, combine toasted pecans and brown sugar and mix well. Sprinkle on top of the salad. Refrigerate and enjoy! (I use more like 8 oz of pecans and 4tbl of brown sugar. The topping is our favorite part!)
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