French Onion Soup

3lbs sweet onions

3 tbls melted butter

3 tbls olive oil

2 tsp salt

Pepper to taste

1/2 tsp dried thyme

8 cups of beef broth

2 cups of water

2 tbls balsamic vinegar

Fried potatoes

5 lbs of potatoes, peeled and cubed
2 cups of water
1/2 cup butter
Salt, pepper and garlic powder to taste
Couple tbls oil

Put water and butter in skillet and allow to come to a boil. Add potatoes and seasoning and stir. Allow potatoes to cook on high covered for about 5-7 minutes. Carefully stir potatoes and replace lid and allow to cook for another 5 minutes. Remove lid and carefully stir. Do not replace lid. Allow all liquid to cook out, when there is almost no liquid in then add your oil and allow potatoes to brown to your liking, flipping them a couple times.

Fried Oreos
1 1/2 cup pancake mix
1 cup milk
1 egg
2 tbls oil
Oreos

Fruit Salad
1 whole pineapple, cut up
1 pkg strawberries, capped and sliced
1 pkg blackberries
1 pkg blueberries
3 kiwi, peeled and cut
Zest if 1 lime
Juice if 1.5 limes
1/4 c honey

Put all of your fruit in a large bowl. In a small bowl whist together like zest, juice and honey. Pour over fruit salad and stir. Allow to sit in fridge for at least an hour.

French Fry Sauce

2 1/4 cup of mayo
1/2 cup ketchup
1 tbs buffalo sauce
1 tbs pickle juice
1/2 tsp seasoning salt
1/4 tsp paprika

Mix everything together in a small bowl.  Use as a dip for your fries or as a topping for your burger.

Fried Chicken

One whole chicken, cut up
2 cups all purpose flour
2 tbls salt
1/4 tsp pepper
About an inch of shortening in your skillet 

Place your flour, salt and pepper in a brown paper bag. Put your chicken pieces in bag and shake it until all the pieces are coated. Heat your skillet and shortening over medium high heat. Place chicken in once shortening is hot and allow to cook for a couple minutes on each side, until golden brown. Turn heat down to medium and put lid on skillet checking chicken every few minutes to prevent it from burning. Chicken is done when internal temperature reaches 165 degrees.

Dripping Gravy

Flour
Drippings
Salt and pepper to taste
One can evaporated milk
1 can of water

Using the drippings in your pan from your chicken, whisk in about the same amount of flour that you have oil. Just eyeball it, I usually tilt the pan a little to estimate. Allow flour to brown up a bit to get rid of that raw flour taste. Add in evaporated milk and water following by salt and pepper and stir until thickened

*for those wanting to know about cornmeal gravy, use cornmeal instead of flour*

Fried Onions

3 lbs of onions, pealed and  sliced
1/4 c butter
Salt and pepper to taste
1/2 cup cornmeal
More oil as needed

Add butter and onions to skillet. Salt and pepper according to taste and sprinkle on cornmeal. Cook over medium high head until translucent and a little brown. Add more oil as needed to keep from sticking.

Fireside Coffee

2 c powdered creamer
1.5 cups of sugar
1.5 cups hot chocolate mix
1.5 cups instant coffee granules
1 tsp cinnamon

Whisk all ingredients together and store in air tight container. To serve mix 3 tablespoons of powder with 8 oz of hot water and stir.

Fruit Tea (cheater version)

1 gallon of tea, sweet or Unsweet
1 can of frozen lemonade concentrate, thawed
1/2 can of frozen orange juice concentrate, thawed
1/2 can of frozen pineapple juice concentrate, thawed

Pour enough tea off the gallon to pour concentrates in. Pour in all concentrates and stir or shake until combined.

Fruit Salad with peach pie filling

3 cups of grapes
2 cups of blueberries
1lb of strawberries, sliced
1 can of peach pie filling

Mix everything together and chill until serving.

Eggnog Dip

1 small package of vanilla instant pudding mix
1 cup of eggnog
1 tub of whipped topping, thawed
Nutmeg for top
Ginger snaps for dipped 

Mix together eggnog and pudding mix. Fold into whipped topping. Refrigerate until serving. Sprinkle with nutmeg and serve with gingersnaps..

Egg Roll Soup

1.5 pounds ground pork
2 tablespoon olive oil
1 large onion (chopped)
2 bags of coleslaw mix
3 cloves garlic (minced)
1.5 tsp fresh ginger (minced)
12 cups chicken broth (low sodium or no sodium added)
1 teaspoon salt
3 tablespoons toasted sesame oil
2 green onions (chopped, for garnish)

Cook pork in large soup pot until no longer pink. Add in oil, slaw mix, onion, garlic, ginger and salt. Let cook down for about 10 minutes stirring occasionally. Add broth and allow to come to a boil and allow to boil for about 10-15 minutes. Add your sesame oil. Serve with green onions and wonton strips. 

Garlic knots

Refrigerated jumbo buttermilk biscuits
1/4 c melted butter
2 tablespoons of Parmesan
3/4 teaspoon of garlic powder
1/2 teaspoon oregano
1/2 teaspoon parsley
1/4 teaspoon salt

Cut each biscuit in half the roll each half into a 5 inch rope. Tie the rope into a knot and place in a greased cookie sheet. Mix together butter and remaining ingredients. Brush butter mixture on each knot. Bake knots at 400 for 8-10 minutes. Brush with remaining butter mixture.

Egg Casserole

3-4 cups of frozen shredded hashbrowns
1/2 cup chopped onion
1/2 cup chopped bell peppers
2 cups shredded cheese
12 eggs
1 cups of milk or heavy cream
Salt
Pepper
Seasoning salt

Grease a large cast iron skillet or 9x13 pan. Add your frozen hashbrowns and season with some season salt. Next layer on your peppers and onions followed by the cheese. In a separate bowl whisk together your eggs and milk and about 1/2 tsp of salt and 1/4 tsp pepper. Pour over everything. Bake at 375 for 45-60 minutes. Allow to cool slightly before cutting and serving!

Eclair Cake

2 boxes (3.4 ounces each) vanilla INSTANT pudding mix
3 cups whole milk
8 ounces Cool Whip , thawed
16 ounces graham crackers
16 ounces chocolate frosting

In a large bowl, vigorously whisk together the instant pudding and milk. Fold in the whipped topping, mixing until well combined. Set aside. Place a layer of graham crackers in the bottom of a 9×13 casserole dish, breaking as needed to cover the entire bottom with a single layer. Spoon 1/2 the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture. Add a 3rd and final layer of graham crackers. Cover with plastic wrap and refrigerate for at least 30 minutes. Uncover frosting and remove foil wrap. Microwave for 15 seconds, give it a good stir, and microwave again for 10 seconds (if necessary) to loosen and make it easier to spread. Stir well. Remove cake from refrigerator and pour frosting over the cake and spread into an even layer. Replace the plastic wrap and refrigerate for at least 6 hours or overnight – the longer you give the graham crackers to soften up the better.

Frito Pie

11/2 pounds lean ground beef
• 1 cup chopped onion (I left this out because my cousin doesn’t like onions)
• 2 cans (16 ounces each)
Chili Beans (pinto beans - mild chili
sauce) - do not drain
• 8 ounce can Tomato sauce
• 1 can Original Rotel (10 ounce can)
• taco seasoning packet (1 ounce)
• 1/2 cup water

Brown ground beef and onion together. Drain meat and add remaining ingredients. Allow to come to a simmer and simmer for about 15 minutes. Serve over Frito corn chips with favorite taco toppings.

Green chili cheese rice

3 cups of cooked rice
2 cups of sour cream
3 cups shredded cheddar
1 4 oz can of green chilis

Mix everything together and spoon into a greased 9x9 pan. Bake at 400 for 20 minutes

Fiesta Ranch Dip

1 can of fiesta corn, drained
1 pkg of dry fiesta ranch seasoning
16 oz sour cream
1 can of rotel, drained
2 c. Shredded cheese

Mix everything together and chill before serving. Serve with tortilla chips.

Rueben Dip

8 oz cream cheese softened
1/2 lb corned beef
1 can sauerkraut squeezed out
2 cups shredded Swiss cheese
1/2 cup Thousand island dressing
1/4 cup sour cream

Mix everything together and spoon into a baking dish. Bake at 400 for 15-20 minutes. Serve with mini rye bread or crackers.

Fruit Cake
1 lb Chopped Dates
3  cup Chopped nuts. We use walnuts and pecans
3/4 cup flour
3/4 cup sugar
1/2 tsp. Salt
1/2 tsp. Baking powder
3 eggs
1tsp. Vanilla
1 cup chopped maraschino cherries
Grease a bread pan. Cut a piece of waxed paper and grease it to make it easier to get cake out.  Combine 3 eggs with sugar. Beat until smooth. In another bowl combine flour salt and baking powder. Add to the creamed mixture. Add remaining. Will be very thick. Put into prepared pan and bake in a 300 for 1 hr and 45 minutes

Eggless eggnog mix

2 c. Powdered milk
2 boxes of instant vanilla pudding
1 c. Powdered coffee creamer
2 t. nutmeg

Whisk everything together until well combined. Store in airtight container.

To make a glass, blend together 1 c milk, 1 cup of ice, a little vanilla and 3-4 tbls of mix until well blended.

GIngerbread hot cocoa mix

2 c. Powdered sugar
2 t. Corn starch
1 1/2 c cocoa powder
1/2 c. Powdered creamer
1/2 t. Salt
1 T ginger
1 T cinnamon
1/2 t cloves
1/4 t. Nutmeg

Whisk everything together until well combined. Store in airtight containers.

To make at 2-3 tbls of powder to 1 c. Of warm milk. Stir to combi

Eclair cake

Graham crackers

2 small packages of vanilla pudding

2.5 cups of milk

12 oz whipped topping, thawed

1 container of chocolate frosting

Garlic Bundt Pan Crescent Bread

3 rolls of crescent rolls
1 stick of melted butter
Parmesan cheese to taste
Garlic to taste

Melt butter in Bundt pan in oven that is preheated to 350. Are Parmesan and garlic to butter. Place unrolled crescents in pan on top of butter to in a circle around middl of Bundt pan. Bake at 350 for 30-40 minutes then Invert onto serving plate. Slice and serve. 

Dessert nachos

Flour tortillas, cut into triangles
Oil for frying
Cinnamon and sugar mix
Sliced strawberries
Chocolate sauce
Whipped cream

Fry tortillas in oil. Remove from oil and toss in a bag with cinnamon and sugar to coat. Serve with strawberries, chocolate and whipped cream  on top.

Drumstick dessert

Base
3 small waffle ice cream bowls broken
4 tablespoon unsalted butter melted
4 tablespoon chunky peanut butter * can substitute smooth
2 cups chocolate Oreo crumbs

Filling
1 cup cream cheese
½ cup icing sugar
½ cup chunky peanut butter smooth or chunky
2 teaspoon vanilla extract

Topping
2 ½ cups cups whipping cream * will almost double in volume when whipped to make 4 cups
2 tablespoon white granulated sugar
½ cup chopped peanuts (unsalted)
¼ cup chocolate sundae syrup approximately

Melt butter and mix with Oreo crumbs, waffle bowls and peanut butter in your pan and mix until it clings together. Press the base firmly into a 9X13 pan. Beat together cream cheese, icing sugar, ½ cup peanut butter and vanilla. Beat whipping cream to soft peaks and add 2 tablespoon white granulated sugar, then beat to stiff peaks, spread over crust. Whip whipping cream and sugar together until stiff peeks form, spread over peanut butter layer. Drizzle with chocolate syrup. Sprinkle with ½ cup chopped peanuts Refrigerate until ready to serve.