Friday, July 31, 2009

Lou Ann Hassey's Coleslaw

This comes from a friend and hairdresser that lives by my mom, thus the name of the salad. We love this salad

Lou Ann Hassey's Coleslaw

2 pkg. Beef flavored Ramen Noodles(dry)
1 pkg. Coleslaw mix
1 c slivered almonds
1 c sunflower seeds

3/4 c oil
1/2 c sugar
1 /2 c cider vinegar
2 pkg. Seasonings from the Ramen Noodles

Crunch up Ramen noodles and mix with coleslaw, almonds and sunflower seeds. Mix with dressing about 2 hours before serving--or it will be too soggy.

Thursday, July 30, 2009

Onion Bubble Bread

This comes from a Taste of Home magazine. My daughter, Jenna, loves to make this. You can make it in loaf pans. We had this with the baked chicken on Monday.

Onion Bubble Bread
1loaf frozen bread dough, thawed
1/2 cup finely chopped onion
1/2 cup butter, melted
2-3 garlic cloves, minced
1 teaspoon dried parsley flakes
1/4 teaspoon salt

Divide dough into 24 pieces. In a small bowl combine the remaining ingredients. Dip each piece of dough into butter mixture. Place in a bunt pan with non stick cooking spray.

Cover and let rise in a warm place for 1 hour, or until doubled. Bake at 375 or 20-25 minutes or until golden brown

Wednesday, July 29, 2009

Self Frosting Oatmeal Cookies

This is a recipe that I have been making for years. I got the recipe from my mom. The powdered sugar makes a 'frosting' for the cookie.

Self Frosting Oatmeal Cookies

1 c. brown sugar
1 c. white sugar
1 c. shortening(use ½ c Crisco)
1 t. vanilla
2 eggs
1 ½ c flour
½ t. salt
½ t. cinnamon
1/8 t. cloves
1 t. baking powder
1 t. baking soda
2 ½ c. quick oatmeal

Cream shortening and sugars. Add vanilla and eggs. Beat until fluffy. Add dry ingredients and oatmeal and mix. Chill dough for 2 hours or more. Mold dough into balls the size of walnuts. Roll in coating of 1 c. powdered sugar and ½ c. finely chopped nuts, if desired. Place on cookie sheet 2 inches apart. Flatten slightly. Bake 8-10 minutes at 350.

Tuesday, July 28, 2009

Shirley Gunderson's Baked Chicken

This comes from a family friend and is one of Don's favorites. We made this for dinner last night.

Shirley Gunderson's Baked Chicken

chicken breasts
1 stick butter
onion salt
garlic salt
Powdered sugar

Melt butter in bottom of baking dish. Put other ingredients in a bag. Shake chicken breasts 1 at a time in the flour mixture. Put in the dish and bake at 400 for 30 minutes and 300 for 30 minutes.

Jenna has been 'double dipping' the chicken...first in the flour, then in the butter and back in the flour. This seems to crisp the chicken. The original recipe called for bone in and skin on chicken breasts...we found by using boneless, skinless, it doesn't take as long to cook.

Monday, July 27, 2009

Cherry Pie Filling Salad

This comes from my Grandma Myers. It is an easy refreshing side dish that could be frozen and used as a dessert.

Cherry Pie Filling Salad

1 can cherry pie filling
1 20 oz can crushed pineapple, undrained
1 can eagle brand sweetened condensed milk
8 oz cool whip
chopped walnuts or pecans (opt)

Mix all together and put in pretty bowl!

Sunday, July 26, 2009

Apple dumplings

These are so easy and taste wonderful with vanilla ice cream.

Apple dumplings

1 package Crescent Rolls (8 roll package)
1 Granny Smith apple - peeled, cored, and cut in 8 pieces

Wrap each apple slice in Crescent roll and place in baking dish. Sprinkle with cinnamon.

Mix together:
1 cup sugar
1/2 stick butter, melted
2/3 cup Sprite (or 7 up, Mountain dew, or other lemon lime cola)

Bring to a boil and pour over rolled apples. Bake for 30 minutes at 350 degrees.

Sometimes we put 2 apple slices in one crescent roll if the apples are small.

Saturday, July 25, 2009

French Onion, Potato Soup and Citrus Salad

We went to Panera for lunch yesterday and I had a Strawberry Poppyseed Salad. Jenna had French Onion soup. Last night, we made our own copycat recipes of these and a Baked Potato Soup. Jenna loves their Baked Potato Soup. They all tasted wonderful and very similar to what we had at the restaurant. We will make these again for sure!

Panera Bread®French Onion Soup
by Todd Wilbur

1/4 cup sweet cream butter
8 cups sliced yellow onions (4 to 5 med. onions)
2 14-ounce cans beef broth (I used Swanson)
3/4 cup chicken broth (Swanson again)
3 tablespoons all-purpose flour
1 1/2 cups water
1 tablespoon ketchup
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
couple drops Tabasco pepper sauce


shaved Asiago cheese
Onions and croutons and cheese...oh, my.

1. Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.2. Add remaining ingredients (but not the garnish) to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.3. Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved asiago cheese.

Baked Potato Soup

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large Dutch oven or stockpot over low heat, melt butter. (Jenna added in minced garlic, here) Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately. This baked potato soup recipe serves 6 to 8.

Citrus Salad with Poppy Seed dressing
Rachel Ray, with our modifications

3 oranges, preferably navel
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/3 cup extra-virgin olive oil
2 tablespoons poppy seeds
Salt and pepper
Mandarin Oranges

1. Juice the oranges(we used 1 large navel orange)
2. Whisk in the vinegar, mustard and honey, then the olive oil and poppy seeds. Season with salt and pepper.
3. Put lettuce on plates; top with sliced strawberries, blueberries and mandarin oranges. Drizzle with dressing.

Friday, July 24, 2009

Quick Easy Bars

This is just what the recipe says....quick and easy! My mom gave me the recipe when I was first married.....we had made these all my growing up years. My girls made these yesterday while we took the RV back.

Quick Easy Bars

Put foil on a cookie sheet. Spray the foil and put 42 saltine crackers on the foil.

1 c. butter or margarine
1 c. brown sugar
Boil for 3 minutes

Pour this over the crackers. Bake for 5 minutes at 400. Put 12 oz bag of chocolate chips on top and spread around. Can sprinkle chopped nuts on top.

***Try this with graham crackers for a nice change.

Thursday, July 23, 2009

Oven Roasted Buttered Potatoes

This recipe is from my mom, who got it from her mom! Easy, but oh so good!

Oven Roasted Buttered Potatoes

Peel potatoes and boil for 5-10 minutes. Roll in butter and bake at 350 degrees for 45 minutes.

Beth’s notes: We add paprika, onion and or garlic powder to the butter. You can add parmesan cheese and garlic also.

Wednesday, July 22, 2009

Poppy seed Chicken

This is a very late post since we returned home early this evening from a 3 week vacation! The RV is unloaded and laundry is started. We are exhausted, but had a wonderful time. Hope to post pictures with recipes this week since we will have much more room to cook!

This comes from Brenda Nelson, a friend from Racine, WI. A quick dinner and very good.

Poppy seed Chicken

4 chicken breasts, cooked and cut up( I boil them for 12-15 minutes)
1 can cream of mushroom soup
8 oz sour cream
1 stick butter or margarine
1 sleeve Ritz crackers(or similar crackers)
1 T poppy seeds

In a 9 x 13 pan, place chicken on the bottom. Mix soup and sour cream and spread over chicken. Melt butter. Crush the crackers and add the poppy seeds. Mix butter and cracker mix together. Sprinkle over chicken and bake for 30 minutes at 350.

Tuesday, July 21, 2009

Banana Creme Delight

This comes from my friend, Verda Vaness in Green Bay, WI. This is a great way to use those extra bananas.

Banana Creme Delight

3 oz. cream cheese, softened
2 Tbsp. butter, softened
1/2 cup powdered sugar
1 pkg. instant vanilla pudding (3.4 oz)
1 1/2 cups cold milk
8 oz. frozen whipped topping, thawed***
Vanilla wafers
2 - 3 bananas

Cream together cream cheese, butter and powdered sugar. Add pudding andslowly beat in milk. Fold in 4 oz. of whipped topping. Reserve rest for garnish. Line a 9-inch square pan with vanilla wafers. Slice bananas on top of wafers. top with 1/2 of pudding mixture; repeat layering. Refrigerate at least 2 hours. Before serving, garnish with remaining whipped topping.

***I always use more.

Monday, July 20, 2009

French Onion Soup

This comes from Koreena Renard, a friend from Green Bay, WI. Very easy and good.

French Onion Soup

4 large onions sliced—saute in...
¼ c butter. Cook until tender


8 cups beef broth
salt and pepper
Simmer 10 min.

Toast 8 slices bread; cut into pieces. Sprinkle with 1 cup mozzarella cheese. Add to soup.

Serves 8

Sunday, July 19, 2009

Chili 3 Ways

This is a recipe my mom got from a friend who ran a Drive-in in Bradley, IL years ago(Wally's Drive In). It is easily halved. Coarse ground beef is called 'Chili meat' in Texas. You can use regular beef if you can't find coarse ground. This is similar to Cincinnati Chili or Skyline Chili.

Chili 3 Ways

3lbs coarse ground beef –browned
6 tbsp chili powder
6 tbsp onion
2 whole peeled cloves garlic
2 tbsp cornmeal
½ tsp cumin
1 tsp oregano
½ tsp salt
½ tsp pepper
1 quart liquid, ½ beef broth

Simmer 1 hour. Serve over Spaghetti noodles

Saturday, July 18, 2009

BBQ Chicken Wings

I am posting late today....didn't have Wi-Fi last night at the Walmart Parking lot we 'camped' at in Rexburg ,ID.
This is an easy recipe for a football party! Comes from a family friend, Shirley Gunderson.

BBQ Chicken Wing

1 cup brown sugar
1 cup soy sauce
½ stick butter

Cook above ingredients until sugar is dissolved.

Pour sauce over 5 lbs chicken wings, sprinkle with salt, pepper and garlic salt.
Refrigerate at least 3 hours

Bake at 350 degrees for 1 hour-

Combine 1 cup bbq sauce ½ honey- cook till blended, pour over cooked chicken and sauce and bake 20 minutes longer.

Beth's notes: For a 5 lb bag of chicken wings, I doubled the sauce.
I cooked the chicken in 2 9x13 pans with only about 1 cup of the marinade in each pan. After adding the honey and bbq sauce and cooking 20 minutes, keep warm in the crockpot.

Friday, July 17, 2009

Keith's Fajitas

My mom got this from their neighbors. Very good and a favorite. We usually do chicken, but beef is great too.

Keith's Fajitas

2-peppers any color-thin sliced
1-med onion diced
1-lb. meat of choice[mine is chicken]diced
(or half a bag of Schwans diced chicken meat)
Montreal chicken seasoning 2-3tsp
Chile powder 1-2tsp
Tabasco GREEN PEPPER sauce (half a 2oz bottle)
honey (half of a 8oz bottle)
cornstarch to thicken

Cook the peppers and onions together until tender.

Put meat in fry pan to start to cook. After warmed,
add all other ingredients and coat top with the honey.
Cook till tender; add cornstarch to thicken.
DON'T ADD TOO MUCH- just a little at a time till
juice is gone or almost gone!!!!

Warm 8in. flour fajitas 15 the microwave.
Put on chicken mixture and peppers and enjoy!

Thursday, July 16, 2009

Grands Breakfast Casserole

My sister in law, Sue and I first made this for a 'stitching weekend' at the cottage in Edgerton, WI. Easy and everyone likes chocolate!

Grands Breakfast Casserole

1 tube Grands biscuits (quarter each biscuit so you have little triangles)
Sugar – ¼ cup
Butter, melted – ¼ cup
½ cup chocolate chips
½ cup peanut butter chips

Toss biscuit pieces in cinnamon and sugar until coated. Place in 8x8 or 9x9 greased baking pan.
Drizzle melted butter over the top. Add chips and walnuts. Use the baking instructions as printed on the Grands biscuit package

Wednesday, July 15, 2009

Taco dip

We found this recipe 15 years ago or so. It is one of my husbands favorites

Taco dip from Southern Living Magazine

1 8 oz cream cheese
1 1/2 cup cheddar cheese
1 T. lemon juice
dash hot sauce(Tabasco)
1 T. chicken bouillon granules
1 medium tomato chopped
1 can green chilies--chopped(4 oz)
1 T chopped onion

Beat all ingredients with a mixer. Serve with Tortilla chips

Tuesday, July 14, 2009

Jalapeno Sweet Chicken

An easy recipe for the grill. Tastes great! I have this marinating today. We had hoped to make this yesterday, but it was too windy here at the campground. Will post a picture later tonight.


1/3 cup steak sauce
1/3 cup jalapeno pepper jelly, melted
2 Tablespoons garlic powder
4 4-ounce skinned and boned chicken
breast halves

Combine first 3 ingredients in a large heavy-duty,
zip-top plastic bag. Add chicken; seal bag and
shake until chicken is coated well. Marinate in
refrigerator 8 hours or overnight, turning bag

Brush Grill with cooking oil and preheat.

Remove chicken from marinade, discarding
marinade. Grill chicken 5-6 minutes.

Monday, July 13, 2009

Bacon and Egg Pizza

This is an great, fast breakfast recipe. It comes from an Amish cookbook. We made it this morning for breakfast in the RV.

Bacon and Egg Pizza

Anna Zook—Four Season’s Cookbook

1 8 oz refrigerator biscuits
3 eggs
1 T. milk
5 slices crisp bacon, crumpled
1 tsp. chives or onion
1 c shredded cheese
dash of salt

Flatten biscuits on pizza pan. Combine eggs, milk and salt. Sprinkle with bacon, chives and cheese. Bake at 350 for 20 minutes.

****Beth’s notes. For a 16 inch pizza pan we use 2 pkgs crescent rolls. Put your favorite omelet fixings on this

Sunday, July 12, 2009

Delicious Sticky Chicken

This is a favorite in our house. It comes from an Assembly of God church cookbook from Kenosha, WI.

Delicious Sticky Chicken

4 T butter
1/2 c honey
1/4 c prepared mustard
1 t. salt
1/2 t. curry powder
1 chicken or any combination of pieces (I use 4 boneless skinless breasts)

Combine all ingredients, except chicken; melt in saucepan. Place chicken into a 9x13 pan. Pour sauce over and bake at 375 for 1 hour. Baste sauce over chicken 3 times during baking. Serves 4.

Thursday, July 9, 2009

White Texas Sheet Cake

Everyone likes this dessert. It comes from Recipezaar. I don't usually put the nuts in the frosting.

White Texas Sheet Cake

SERVES 16 -20

1 cup butter or margarine
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda


1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

In a large saucepan, bring butter and water to a boil.
Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.

Pour into a greased 15x10 inch baking pan.

Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done.
Cool for 20 minutes.

Meanwhile, for frosting, combine butter and milk in a saucepan; Bring to a boil; remove from heat; add sugar and extract and mix well.

Stir in walnuts; spread over warm cake.

Wednesday, July 8, 2009

Andes Peppermint Crunch Chunkies

My daughter, Kathleen, made these on June 27th. She followed the recipe except she left out the coconut. I got the recipe from a friend in WI. These were very good.

Andes Peppermint Crunch Chunkies
Jayne Lancour

2 sticks (1/2 lb) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp vanilla extract
½ tsp baking soda
½ tsp salt
1-3/4 cups flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1-1/4 cups coarsely chopped pecans
1-1/2 cups Andes Peppermint Crunch Baking Chips

Preheat oven to 300.

Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes). Beat in egg and vanilla extract. On low speed, add baking soda, salt and then flour. Mix completely. Stir in oats, coconut, pecans, and Andes Peppermint Crunch Baking Chips.

Measure out 2 tablespoons for large or 1 tablespoon for small cookies. Place round balls on lightly greased cookie sheet 2" apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 20 minutes for large cookies or 12 – 15 minutes for small cookies. Do not over bake. They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.
Yield: Approximately 30 – 3" or 60 –1-1/2" cookies

Tuesday, July 7, 2009

Mexican Breakfast Quiche

This recipe comes from a college friend. It is fast and easy to make and tastes great.

Mexican Breakfast Quiche
Naomi Colon

Flour tortillas
1 ½ c grated Monterrey jack cheese
1 c. sharp cheddar cheese
2 t. green chilies
¾ c. milk
3 eggs
¼ t. salt and pepper

Grease a 9 in pan. Line bottom with tortillas. Combine chilies and cheeses. Mix remaining ingredient and pour over cheese mix.

Bake at 400 for 20 minutes.

***We always double the recipe and put it in a 9x13 pan. I use the whole can of chopped green chilies.

Monday, July 6, 2009

Homemade Chai Tea

Koreena Renard, a friend from Green Bay, made this for me a year ago at Christmas time. I fell in love with it! Sometimes I put mini marshmallows on top or whip cream. She foamed milk and served it that way.

Homemade Chai Tea
Koreena Renard

1 c nonfat powdered milk
1 c nondairy powdered creamer
1 c vanilla nondairy powdered creamer, sugar free
2 ½ c splenda
1 ½ c Nestea unsweetened instant tea
2 t. ginger
2 t. cinnamon
1 t. cloves
1 t. all spice
1 t. nutmeg

Stir together, then blend 1 c at a time in a blender(we use a magic bullet) until fine powder.

Serving directions: 2 heaping tablespoons chai to 1 mug hot water or milk

Sunday, July 5, 2009

Chile-Lime Tortilla Chips and Salsa

Chile-Lime Tortilla Chips
from Eating Well, Feb '09

12 6 inch corn tortillas
cooking spray
2 tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp salt

Preheat oven to 375 degrees.
1. Coat both sides of tortillas with cooking spray and cut into quarters.
Place wedges in an even layer on 1-2 cookie sheets.
Combine lime juice & chili powder in a bowl.
Brush the mixture on the tortillas and sprinkle with salt.
2. Bake tortillas until golden & crisp, about 15-20 minutes.
Try flipping them mid-bake to get an even crispiness.

Beth's notes: Cut the tortiallas into wedges, spray the pan, dunk the chips in the chile/lime mixture and lay flat on a pizza pan. Sprinkle with salt.
Bake for 10 minutes, flip the chips and bake for an additional 5-7 minutes until crunchy.

This is a very easy recipe that uses canned tomatoes. Easy to keep these ingredients on hand. It comes from my mom's friend. It is very addicting. The last time we made it we used 1 can of diced tomatoes with Chipotles in them. Gave the salsa a smokey taste. Great for a Super Bowl party

2 cans diced tomatoes (Rotel size)
1 medium onion, chopped or less
3 T. apple cider vinegar
2 T. sugar
1 1/2 T. garlic
juice from 1/2 lime
fresh cilantro chopped
Salt to taste

Mix all ingredients together.

Saturday, July 4, 2009

Broccoli/Cauliflower Soup

This recipe is from my Grandma. Great using either broccoli or cauliflower. Quick and easy. We are in IL for a family reunion today....I will post this in remembrance of her.
Broccoli/Cauliflower Soup
Grandma Myers

10-16 0z pkg. broccoli or cauliflower
1 grated carrot

Cook this in 1 c chicken bouillon (2 cubes) until tender. I do this in microwave for 5 minutes or so.

Brown a small onion in 2 T butter. Add 2 T flour and 2 c milk. Cook until thickened. Add 1 can cream of chicken soup, 1 T Worcestershire sauce and broccoli(or cauliflower). Add ½ pound Velveeta cheese. Can add curry powder(1/2 -1 tsp) and garlic salt.

Friday, July 3, 2009

Triple Big Batch Cookies

This recipe comes from Melody Bernhardt. She used to make cookies and bring them to us when I babysat for Jordan--about 15 years ago now! I used a cookie scoop last time I made these and got 80 cookies.

Triple Big Batch Cookies
Makes 60 cookies

3 c flour
2 c rolled oats
3 T cocoa powder
2 t baking soda
½ t salt
2 c butter or margarine
1 c chunky peanut butter (I use smooth)
1 ½ c sugar
1 ½ c brown sugar
3 eggs
2 t vanilla
3 c chocolate chips

In a bowl, stir together flour, oats, cocoa, baking soda and salt. In mixing bowl, beat butter and peanut butter with mixer. Add sugar, beat til combined. Add eggs and vanilla. Beat well.

Add dry ingredients and stir until combined. Stir in choc chips. Drop by teaspoonfuls (or use small ice cream scoop) on ungreased cookie sheets.

Bake at 350 for 12-14 minutes. Let cool 1 minute.

Dough can be frozen or chilled overnight.

Thursday, July 2, 2009

Easy Cheesy Crockpot Potatoes

I found this recipe when we were building our house in WI. We had a generator out on the 10 acres and I would take a crockpot and plug it into the Pepsi Concession trailer we had out there(it was plugged into the generator) and cook food in crockpots. This was a favorite of our excavator, Steve. He would always stop in a dinner time! We call them Steve's potatoes!

Easy Cheesy Crockpot Potatoes (Steve's Potatoes)
by JoAnne Nutting

1- 2 lb frozen hash browns
16 oz sour cream
10 oz shredded cheddar
4 oz Monterrey jack cheese
1 stick or 1/2 cup butter or margarine
1/2 cup chopped onions
1 can cream of chicken soup


Mix all ingredients in big bowl. Save part of cheddar to sprinkle on top. Cook in slow cooker about 4-5 hours on low. Then sprinkle remaining cheese on top.

Wednesday, July 1, 2009

Lemon Bars

This recipe is from Ginger Hawkinson, from Green Bay, WI. I made these a lot when I was cooking for 100-200 people for Wed night meal. They are very good--rich, too.

Lemon Bars--Jelly roll pan


3 c Flour
¾ c powdered sugar
1 ½ c cold butter

Cut in butter and press in jelly roll pan. Bake at 350 for 20-25 min—until just done.


8 eggs
4 c sugar
2/3 c lemon juice
½ c flour
1 tsp baking powder

Combine and pour over hot crust. Bake 25 min. until set. Sprinkle with powdered sugar.