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My Favorite Recipes

We are adding more recipes on a regular basis
 My Recipes

Don't forget, if there is a recipe that you would like to share, just send me an email and I will be happy to post it with your name.

 Casseroles

Casserole Chicken & Rice Bake
Time  15 Minutes
Serves   4
Ingredients
1 can (10 3/4 oz.) Campbell's Cream of Mushroom      
1 Cup Water     
3/4 Cup Uncooked long grain rice     
1/4 teaspoon paprika     
1/4 teaspoon pepper     
4 skinless, boneless chicken breast halves
Directions   
1. In 2 qt shallow baking dish mix, soup, water, rice, paprika and pepper.
2. Cover. Bake at 375 F for 45 minutes or until done.

Italian Stew Dutch Oven or Slowcooker
Time 2-4 hours
Serves   6-8
Ingredients
1 # bulk italian sausage
1 small onion, copped
1 clove garlic, minced
3 cups beef broth
1 can (14 1/2 ounces) stewed tomatoes
1 can  (8 ounces) tomato sauce
1 medium carrot, thinly sliced
1 teaspooon dried basil
1 teaspoon dired oregano
1 package (9 ounces) cheese tortellini
1 small zucchini, sliced
1/3 cup chrpped green pepper
2 tablespoons minced fresh parsley
Grated Parmesan cheese
Directions
In a saucepan, cook sausage and onion over medium heat untl meat is no longer pink and onions are tender. Drain and add garlic; cook and stir for 2 minutes. Add to slow cooker with rest of ingredients and cook until tortellini and vegetables are done, for several hours. Serve with parmesan cheese.
For Dutch Oven, add cooked sausage mix, carrot and seasoning. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes, then add tortellini, zucchini, green pepper and parsley. Cover and cook for 2--25 minutes until tortillini is tender. Serve with parmesan cheese.


Chicken and Broccoli with Mushroom Sauce
Makes 4 servings
1 (10-ounce) box frozen broccoli
2 tablespoons reduced-calorie margarine
2 tablespoons flour
1 cup homemade chicken broth
1 can (4 oz.) sliced mushrooms, with liquid
2 cups (1 lb) cooked chicken, sliced
2 tablespoons chopped parsley
2 tablespoons bread crumbs
1. Cook broccoli according to package directions.
2. Mix margarine and flour together in saucepan. Cook briefly over medium heat. Blend in chicken broth, stirring constantly, until thickened and smooth. Sauce may be made in the microwave oven by combining ingredients and cooking on HIGH until thickened, stirring two or three times.
3. Stir in mushrooms and their liquid. Season to taste.
4. Place broccoli pieces in shallow pan.
5. Cover with sliced chicken and pour mushroom sauce over all.
6. Top with parsley and bread crumbs.
7. Bake at 375 for 15-25 minutes or until bubbly and brown on top.


Oven Fried Sesame Chicken
Makes 4 servings
2 tablespoons sesame seeds
1/2 cup crackers crumbs
1/2 teaspoon dried tarragon leaves
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
1 egg large
2 tablespoons water
1/8 teaspoon salt
Dash black pepper
4 chicken drumsticks and thighs (about 2 1/2 lb. total)
1/4 cup vegetable oil
1. Preheat oven to 375°.
2. In a small skillet over medium-high heat, cook sesame seeds until golden brown, stirring occasionally. Set aside to cool slightly.
3. In a shallow dish, mix cracker crumbs, sesame seeds, tarragon, garlic salt, and 1/8 teaspoon pepper; set aside.
4. In a second shallow dish, beat egg, water, salt, and dash of pepper; set aside.
5. Rinse chicken pieces and pat dry. Remove skin if desired. Dip each piece in egg mixture, then in cracker crumb mixture, turning to coat evenly. Place in an ungreased 13 x 9 x 2-inch baking pan. Drizzle oil over chicken.
6. Bake 1 hour or until chicken is no longer pink along bone and juices run clear.

Pork Chops with Rice
Makes 8 servings
8 boneless pork chops 3/4? thick
1 tablespoon vegetable oil
1 cup uncooked long grain rice
1 14 1/2-ounce can chicken broth
1/2 cup water
1 small onion chopped
1 10-ounce package frozen green peas
1/2 teaspoon salt
1/2 teaspoon dried thyme
1. In a large skillet over medium heat, brown pork chops in oil; remove. Drain. Add the remaining ingredients to the skillet. Place pork chops over the rice mixture.
2. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
Chicken and Dumplings

6 pieces chicken breast, no skin, no bone
5 cups chicken broth from boiled chicken
21 1/2 ounces cream of chicken soup
1/2 teaspoon salt
1/4 teaspoon pepper
16 pieces biscuit, canned
Boil the chicken in 8 cups of water. When boiled, tear into bite size piece, save 5 cups of broth. Keep chicken and broth in the pot.
Stir in cream of chicken soup, bring to a boil. Keep stirring, or the chicken will settle on bottom and burn. Add salt and pepper to taste.
Reduce heat to low, tear biscuits into quarter pieces, drop in biscuits (dumplins).
Cook uncovered over low heat for 10 minutes, then cook cover for an additional 10 minutes. Test the dumplins with a toothpick, dumplins are done when toothpick comes out clean.

Herbed Chicken Breast
Makes 6 servings
3 chicken breasts halved
Salt and freshly ground pepper to taste
1/4 cup margarine
1 10 1/2-ounce can cream of chicken soup
1/4 cup vermouth
1/2 cup chicken broth
1 5-ounce can water chestnuts sliced, drained
1/4 pound mushrooms fresh, thinly sliced
1/4 cup onions minced
1/4 cup green bell peppers minced
1/2 teaspoon thyme dried, crushed
Skin chicken breasts; lightly salt and pepper.
In a skillet, brown chicken in margarine; remove to a greased 9 x 13-inch baking dish.
To drippings in skillet, add soup, vermouth, and chicken stock; cook, stirring, until smooth. Add water chestnuts, mushrooms, onion, green pepper, and thyme. Bring to boil; pour over chicken and cover with foil.
Bake in a preheated 350° F oven for 25 minutes. Remove foil and bake 15 minutes longer.
Serve with hot rice.
 Sandwiches
Bacon Cheddar Chicken Patties

Makes 4 servings
4 boneless skinless chicken breast halves
8 strips bacon
1 small red onion, sliced
4 cups shredded cheddar cheese
1. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4-inch thick; remove wrap. Repeat with remaining chicken breast halves.
2. In large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
3. Add onion to drippings; cook and stir 2 to 4 minutes or until tender. Remove onion from skillet. Add chicken to skillet; cook 6 to 8 minutes on each side or until chicken is fork-tender and juices run clear.
4. Place chicken on cookie sheet and drape with bacon and cover with onion and cheese. Broil for 4 to 6 minutes until cheese is melted.
 Soups

Chili

Makes 10 servings
3 pounds ground beef
2 onions medium, chopped
2 cloves garlic minced
2 1/2 cups tomato juice
1 16-ounce can tomatoes whole, cut up and liquid reserved
2 8-ounce cans tomato sauce
1/4 cup chili powder
2 teaspoons salt
2 teaspoons oregano dried leaves
1 1/2 teaspoons cumin ground
2 15-ounce cans chili beans chili beans in gravy
In a large skillet or Dutch oven over medium-high heat, cook and stir beef, onions, and garlic until meat is brown and onions are tender; drain off fat.
Stir in tomato juice, tomatoes with liquid, tomato sauce, chili powder, salt, oregano, and cumin. Bring to a boil over high heat, reduce heat to low, and simmer 1 hour, stirring occasionally.
Stir in beans; simmer 1 hour longer.
Mifflinburg Soup 1900's Christmas Recipe
Time  30 minutes
Serves 6-8
Ingredients
2# Red potatoes, peeled and quartered
1 cup slice carrots
1 chopped onion
2 cups wter
1 cups milk
1 cup whipping cream
2 tablespoon unsalted butter
3 tablespoon sugar
1 1/2 teaspoon salt

Directions
In a large saucepan, cook potatoes in water for 20 minutes until tender. Drain, meanwhile in medium saucepan cook carrots and onion in 2 cups water covered for 15 minutes until tender. Do not drain.
Place 1/2 the potatoes in blender container or a food processor bowl. Add half the carrots, onions and cooking liquid. Blend or process untill smooth; transfer to large saucepan.Repeat with remining vegetables and cooking liquid. add to pan. Stir in milk, cream, butter, sugar and salt. Hat through. If desired add a few dro of rose water, garnnish with rose petals or fresh thyme and sprinkle with fresh ground pepper.




 Bakery

 Cakes

A great easy party cake. Can use real rum or rum flavoring.
Rum Cake
Serves a party
Ingredients
1 Box yellow cake mix
Add ingredients on box plus 1 Tablespoon rum
1 t easpoon vanilla
Directions
Bake in tube pan 350 for 45 minutes -
per directions on box.
Glaze: Bring to a rolling boil 1 C sugar, 1 teaspoon vanilla, 1/2 cup water and 2 Tablespoons rum
Pour around tube in pan.
Set in frig overnight. Serve with vanilla ice cream, cool whip or whip cream.


Pumpkin Pecan Pancakes
Ingredients:
1 C all purpose flour
1 t baking powder
½ t salt
1 t pumpkin pie spice
1 ea egg, slightly beaten
2 C pumpkin puree
½ C molasses or maple syrup
4 T buttermilk or milk
2 T butter, melted
½ C chopped pecans

 Instructions
1. Sift together the flour, baking powder, salt and pumpkin pie spice.
2. In a separate bowl, slightly beat the egg; add pumpkin puree, molasses (or syrup), buttermilk (or milk) and melted butter. Mix these together until smooth.
3. Add the dry ingredients and blend together all at once - continue mixing until the batter is smooth.
4. Allow batter to rest for at least half and hour.
5. Stir the pecans into the batter and add additional liquid if the batter seems too thick.
6. Preheat a pancake griddle, or flat frying pan, with a small amount of oil added to the pan.
7. Spoon batter onto griddle - use about 1 and a half tablespoons of batter. Flatten out to a half inch or less with the back of a spoon.
8. Cook slowly until the top becomes pocked with bubbles and the bottom is lightly browned (lift edges to check this). Turn and cook until the second side is also lightly browned.
9. Either place on a platter and set in a warm oven while cooking the remaining cakes, or serve immediately with a light dusting of powdered sugar.



 Pies

Shoofly Pie
Serves  8
Ingredients
1 1/4 cup flour
1/2 cup sugar
1/2 cup unsalted butter
1 teaspon ground cinnamin
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon baking soda
/4 cup warm water
3/4 cup light molasses
1 prebake 9 in pie crust or your own

Directions
In medium mixing bowl combine flour and sugar using pastry cutter, cut in butter until it forms loose crumbs.
Stir in cinnamin, nutmeg and salt.
In small bowl dissolve baking soda in warm water. Stir in molasses. Pour molasses mixture into unbaked pie shell.
Reserve 2 Tablespoons of crumb mixture. Spread remaining crumb mixture evenly over molasses mixture. Bake 425 for 15 minutes. Reduce temp to 350 and bake 25-30 minutes.
Sprinkle with reserved crumb mix. Bake 10 minutes mire. Serve immediately with whipped cream or cool whip.
Key Lime Pie
Ingredients:
8 oz package cream cheese, softened
1 teaspoon grated lime rind
1/3 cup lime juice
Stevia = to 1/4 cup sugar
1 teaspoon sugar
8 oz. non-dairy whipped topping
Prepared graham cracker pie crust

Instructions:
Beat cheese, lime rind, juice and stevia until fluffy.
Fold in whipped topping and spoon into pie crust and refrigerate about 4 hours.
Garnish with lime slices if desired.
17 g. carbs




 Breads

Focaccia Pie
Time:
Serves 4
Ingredients
3/4 cup packed dried tomato halves with italien herbs (3 oz)
1 -12 inch round flat top  rosemary or garlic focaccia
8 oz bulk Italian sausage
1 4 oz pkg baby spinach (4cups)
2 oz goat cheese (chevre) or feta cheese  
Directions
1. heat oven to 250. Drain tomatioes, reserving oil. Place focaccia on large baking sheet and brush with 2 teaspoons of the oi. Cut into 8 wedges, arrange wedges in a circle. Place in oven to warm.
2. Meanwhile in a 12 inch skillet cook sausage over med high heat. breaking u  with a wooden spoon. Drain sausage in a colander, reserving 2 teaspoons of the drippings in skillet. Cook spinach in dipping untl wilted.
3. Set oven to broil. Top warmed focaccia with cheese, dried tomatoes, sausage and spinach. Broil 4-5 inches away from heat for about 3-5 minutes or until cheese is softened and toppings are heated through. Drizzle wedges with additional oil from tomatoes.



Pumpkin Corn Bread
Prep 30 minutes
Serves 12
Ingredients
6 T butter, melted
2 C corn meal
1/3 C sugar
2 T cornflower (I used regular)
2 t baking powder
1 t baking soda
1 t salt
1/4 t pumpkin pie spice
1 C buttermilk (I used half and half)
1 8 oz sour cream
1 egg slightly beaten
3/4 c pumpkin
Whipped butter

Directions
Heat oven to 350. Brush 12 cast iron skillet (I used stoneware) with 2 T butter, set aside remain butter,
In large mixing bowl combine cornmeal, sugar, corn flour, baking powder, baking soda, salt and pie spice. In another bowl combine remaining butter, buttermilk, sour cream, egg and pumpkin; qhisk into cornmeal mix. Pour into prepared pan.
Bake 22-25 minutes or until toothpick inserted comes out clean. Cool on wire rack. Serve warm with whipped butter and/or applesauce.
Wrap in foil-store in frig-reheat 350 for 15 mins or until warm.



 Cookies
Pumpkin Cookies
Ingredients:
2 C all purpose flour
1 t baking powder
1 t ground cinnamon
½ t baking soda
½ t salt
½ t ground allspice
1 C butter, softened
1 C sugar
1 C pumpkin puree
1 ea egg
1 t vanilla
1 C chopped pecans
1 C dried cranberries (optional)
about 36 pecan halves
Directions
1. Preheat oven to 350 degrees F. Combine flour, baking powder, cinnamon, baking soda, salt and allspice in a bowl.
2. Using an electric mixer, beat the butter and sugar at medium speed until it is light and fluffy. beat in the pumpkin, egg and vanilla. Gradually add flour mixture. Beat this at a lower speed until well incorporated. Stir in the chopped pecans and cranberries (if desired).
3. Drop heaping tablespoonsful of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with the back of a spoon. Pressa pecan half into the center of each cookie.
4. Bake 10 or 12 minutes or until lightly browned. Let the cookies stand on cookie sheets about a minute before transferring them to wire racks for further cooling. Store tightly at room temperature or frozen for up to three months.
 Condiments
Michigan Sauce
Ingredients:
Chopped Onion
Green Pepper
1 Pound Hamburg
Brown all above until hamburg is cooked.
1 Bottle Chili Sauce
1 Tablespoons Vinegar
2 Tablespoons Mustard
2 Tablespoons Lemon Juice
2 Tablespoons Worchestershire Sauce
4 Tablespoons Brown S ugar

Instructions
Slow cook until desired thickness (about 10-12 hours)
I usually double this recipe, then freeze whatever is left over since it freezes very well.
Submitted by Mary DeFelice, Port Henry, NY

Home Made Salsa
Ingredients:
2 large tomatoes, cubed
1 small onion, cubed
1 minced jalapeno pepper to taste - start slow
1/2 bunch cilantro, chopped
1 tablespoon cider vinegar
Pinch of salt

Instructions
Mix all together in bowl, let sit for 1/2 hour ro more, then enjoy.

 Sweets
Maple Scones
Ingredients:
2 Cups Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Ground Cardamom
1/3 Cup Butter
1 Beaten Egg
1/3 Cup Maple Syrup
1/3 Cup Cream

Instructions:
1. Combine flour, baking powder and cardamom. Cut in butter until mix resembles course crumbs.
2. Mix egg, syrup and cream in separate bowl. Add altogether and stir.
3. Drop by Tablespoons onto greased cookie sheet.
4. Bake at 400 degrees for 12-15 minutes or until golden brown.
Serve warm with shipped cream
Makes 16 scones



Dog Team Sticky Buns
Ingredients:
1 cup hot sieved potatoes
1/2 cup sugar
1-1/2 teaspoon salt
1/2 cup butter
1 cake yeast package
2 eggs
1-1/2 cup warm potato water
About 7 cups flour
Instructions:
1. Add sugar, salt and butter to hot potatoes. When lukewarm, add yeast, eggs and potato water.
2. Stir in flour and make stiff dough. Knead well till smooth
3. Put into greased bowl and cover, let rise till doubled. Punch down and refrigerate.
4. Butter pan well and cover bottom of pan with about 1/3 inch brown sugar. Add water to make sugar good and wet. Sprinkle with chopped walnuts.
5. Roll dough about 1/2 inch thick, brush with melted butter. Sprinkle with mix of sugar and cinnamon.
6. Roll like jelly roll and cut into 1/2 inch circles
Place side by side in sugared pan and let rise till doubled.
Bake at 350 degrees for 30 mins.Invert pan while hot or they will stick.


Cheesecake
Ingredients:
Butter for the pan
2 pounds cream cheese at toom temp
1-1/2 cups splenda or stevia
4 large egs
zest of 1 lemon and/or orange, minced opt
1 tablespoon of heavy cream
1 teaspoon vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a 9 inch springform pan and set aside.
3. Using an electric mixer, beat the cream cheese on med speed until it's absolutely smooth. Slowly beat in the sweetener, and eggs one at a time; beat well after each addition.
4. Add the remaining ingredients, scrape down the bowl and stir to combine.
5. Pour the cheesecake into the prepared pan and smooth the top. Bake for 10 minutes. Turn the heat down to 275 and bake for 1 hour, or until edges are lightly brown. Turn off the oven.
6. Run a knife around the edge of the pan and return the pan to the oven to cool slowly. Don't worry if the center of the cake looks a little wiggly; it will firm up in the oven.
Protein: 8.2 g    Fat: 28 g    Carbs: 4 g




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