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Strawberry shortcake dessert
14-16 Twinkie’s
2 tubs of strawberry glaze
1 lb. Strawberries, quartered
Whipped topping
Line the Twinkies into the bottom of a 9x13 pan. Top with strawberry glaze, followed by strawberries and finally whipped topping. Refrigerate until serving.
Sausage pinwheels
1 lb breakfast sausage, cooked
1 block of cream cheese
1 cup shredded cheddar
2 rolls of croissant sheets
Mix sausage, cream cheese and cheddar. Spread on croissant dough and roll up jelly roll style. Slice into one inch slices and bake on baking sheet at 375 for 12-14 minutes.
Strawberry pretzel salad
Crust
2 cups crushed salted pretzels
1/2 cup butter melted
3 Tbsp granulated sugar
Filling
8 ounces cream cheese softened
1 cup granulated sugar
1 8 ounce container frozen whipped topping thawed
Topping
1 6 ounce package strawberry Jell-O
2 cups boiling water
2 cups thinly sliced fresh strawberries, frozen
Preheat oven to 400 degrees. In a bowl, whisk together jello and boiling water until jello is completely dissolved. Add the strawberries. Place in the refrigerator. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 8 minutes. Cool on cooling rack. In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool, 30 minutes or more.
Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm.
7 Layer Salad
2.5oz bag of real bacon bits
1 head iceberg lettuce rinsed, dried,
and chopped
1 red onion sliced
one 12 ounce package frozen green
peas, thawed
8 large hard-boiled eggs sliced
2 cups shredded Cheddar cheese
Dressing
1 cup mayonnaise
1/2 cup sour cream
1/4 cup white sugar
1-2 tablespoons white vinegar to taste
Layer Salad in large bowl beginning with lettuce, onion, egg, peas, dressing, cheese and bacon (in that order)
Let sit in fridge overnight and serve.
Tuna Melts
3/4 c. chopped celery
3/4 c. chopped onion
2 6oz cans tuna, drained and flaked
1 1/2 c. shredded cheddar
1/2 c. mayo
hamburger buns
Preheat oven to 350. Combine all ingredients into a medium bowl. Spread mixture evenly on bottom buns and replace top buns. Wrap in foil and bake 15-20 or until cheese is melted.
Stuffed Pepper Soup
1.5 lbs ground beef
3 c. Chopped bell pepper
1 c. Chopped onion
2-3 tsp minced garlic
4 c. Beef broth
2 quarts of diced tomatoes
2 c. Cooked rice
Salt and pepper to taste
In a large pot, cook together ground beef, bell pepper and onion until meat is no longer pink and veggies are tender. Add garlic and cook for an addition couple minutes. Add remaining ingredients and bring to a boil. Reduce to a simmer and allow to simmer for at least an hour.
Sausage McGriddle Muffins
2 cups of pancake mix
1.5 cups of water
1 lb cooked sausage
1 cup shredded cheddar
Mix well and divide evenly among muffin tin that has been sprayed with cooking spray. Drizzle each muffin with the syrup and bake at 350 for 20-25 minutes. Allow to cool for 5 minutes before trying to remove from pan
Strawberry Upside Down Cake
16 oz container of strawberries, washed and sliced
1. 6oz box of strawberry jello mix
3 cups of mini marshmallows
1 box of yellow cake mix, plus the ingredients to make it
In the bottom of either a sprayed 9x13 pan or a 10 inch cast iron skillet layer strawberries, followed by jello mix, followed by marshmallows. Pour cake batter over everything and spread out evenly. Bake at 350 for 40-45 minutes. Let cool for 15-20 minutes before turning cake out onto a serving platter. Serve with cool whip.
Strawberry Cheesecake Tacos
7 9- inch tortilla shells
1 cup graham cracker crumbs
1 ½ tablespoons granulated sugar
⅓ cup butter melted
Cheesecake
8 ounces cream cheese room temperature
3 tablespoons cheesecake instant pudding mix
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup chopped strawberries
¾ cup strawberry glaze
Shells
Preheat the oven to 400 degrees F.
Add the graham cracker crumbs and sugar to a shallow dish. Stir to combine.
Using a 3 inch circle cookie cutter, cut out 3 circles per 9-inch tortilla shell.
Using a fork, stab it 6 to 7 times on both sides to help prevent air bubbles.
Using a brush, coat each 3 ¾ inch shell with melted butter.
Place in the shallow dish of graham cracker crumbs and gently press down. Flip and repeat until the shell is coated in crumbs.
Fold the shell in half and form a seam in the middle.
Flip a cupcake pan upside down and stagger the shells between the cups.
Place in the preheated oven and bake for 11 minutes until the edges are brown and stiff.
Remove from the oven and leave to cool in the cupcake pans. This will allow the taco shells to keep their shape once they've cooled completely.
Cheesecake
Add the cream cheese to a large mixing bowl. Using a hand mixer, beat until smooth and creamy. Scrape down the sides of the bowl.
Add in the pudding mix, ½ cup of the heavy cream, powdered sugar, and vanilla extract. Beat until incorporated.
Add in the remaining heavy cream and beat until smooth and fluffy.
Fill the piping bag that's been fitted with the Wilton 1M piping tip with the cheesecake filling.
Pipe the cheesecake filling into the cooled taco shells. I like to start piping in the middle of the shell, pipe to one edge, back to the center, to the other edge of the taco, and back to the center in one continuous flow. Repeat with the remaining taco shells.
Topping
Add the fresh chopped strawberries with the strawberry glaze to a bowl and stir to combine. *see notes
Spoon the topping on the cheesecake tacos
Valentines Day Puppy Chow
6 cups of rice Chex
1 cup of red colored candy melts
1 cup of white candy melts
3/4 cup powdered sugar
3/4 cup strawberry cake mix
Valentines m&ms
Valentine sprinkles
Melt candy melts separate in 30 second increments. Pour the red on 3 cups
Of Chex and stir to coat, pour white on remaining Chex and stir to coat. Pour the red and white Chex in 2 separate gallon bags. Combine the powdered sugar and the cake mix. Split the powder mixture between to two bags, seal bags and shake well to evenly coat. Pour both bags onto parchment paper lined cookie sheet and allow to cool. Once cool add m&ms and sprinkles.
Salmon Patties
1 can salmon undrained
2T flour
2 T cornmeal mix
10 saltine crackers ( finely crushed)
1 egg
Oil for frying about 1/4 cup
Mix all together and pat into patties. Put into hot oil and fry til brown on both sides and hot through
Sauerkraut
Chopped cabbage
Canning salt
White vinegar
Hot water
Chop as much cabbage as you would like, we did 9 heads. Stuff your jars very tightly into jars all the way to shoulder. Add in 1 tablespoon of canning salt and 1 tablespoon of vinegar to each jar. Pour in boiling water slowly, allowing it to go down over cabbage. Leave about a quarter of an inch at top of jar. Top with a piece of cabbage if you would like. Put lids and rings on and just put them finger tight, don’t tighten them all the way. Allow to sit in a cool dark place for at least 21 days then enjoy.
Sausage Gravy
1 lb of breakfast sausage
1/4-1/2c of flour
1 can of evaporated milk
Water
Grease
Salt and pepper
Start by browning your sausage in a large skillet. Once sausage is cooked check to see if you have enough grease in your skillet. You want about 1/2 cup or so. If you do not, go ahead and add some more oil. Whisk in flower to form a roux and allow to brown a little, whisking often. In a separate bowl, whisk together milk and about 3 cups of water. Slowly whisk milk mixture into sausage mixture about a cup at a time until you get to your desired thickness. Salt and pepper to taste and serve over biscuits
Snowball cake
2 packets of unflavored gelatin
4 tablespoons of cold water
1 cup of boiling water
1 cup of pineapple juice
1 cup of crushed pineapple
1 cup of sugar
1/2 teaspoon salt
1 tablespoon of lemon juice
1 angel food cake, baked
3 packets of dream whip
Coconut for top
Dissolve gelatin in cold water. Add cup boiling water, then add pineapple juice, crushed pineapple, sugar, salt and lemon juice and mix well, refrigerate until cool.
Mix together two of the packages of dream whip according to package directions. Once the gelatin mixture is partially jelled, fold in dream whip. Take Angel food cake (baked) and cut away any brown crust or hard crust. Break into small pieces. Layer half the cake, half the mixture, followed by other half of cake and rest of mixture. Refrigerate until set. Whip up other dream whip packet and top your cake. Sprinkle with desired amount of coconut. I also topped mine with cherries, but that is not how Mammys mom did it.
Stuffed Pepper Soup
1.5 lbs of ground beef
3 c. chopped bell pepper
1 c. Chopped onion
3 cloves of minced garlic
64 oz diced tomatoes
2 c. Cooked rice
Salt and pepper to taste
In a large stockpot, cook ground beef, bell peppers, onions and garlic until meat is no longer pink. Add remaining ingredients and bring to a boil. Reduce heat and allow to simmer for about 25-30 minutes.
Strawberry hot chocolate
1 1/2 c. Nesquick strawberry powder
3/4 c. Powdered creamer
1 pkg of instant white chocolate pudding
Whisk everything together until well combined. Store in an airtight container.
To make add 2-3 tablespoons of mix to 1 cup of warm milk. Stir to combine.
Turkey and dumpling soup
1 large onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
2 garlic cloves, chopped
10-12 cups of Turkey stock or chicken stock
2-3 c. Left over Turkey, chopped
3 c. Left over stuffing
3 eggs
1 c. All purpose Flour
1 c. Left over corn
Salt and pepper to taste
Cook onions, carrots and celery in a skillet until soft, add in garlic and cook for a few more seconds. Add stock and cooked veggies to a stock pot along with Turkey and bring to a boil. Add in corn. In a separate bowl mix together stuffing, eggs and flour to form a dough. Drop by tablespoon full into boiling soup. Give a small stir and cover pot and allow to boil until dumplings are done.
Sloppy Dogs
1 package of hotdogs, cut into bite size pieces
1 can of hot dog chili sauce
1 Tbls mustard
2-3 Tbls ketchup
1 tbls sweet relish
1/4 cup of chopped onion
Hot dog buns
Bake at 350 for 20 minutes
Smoked sausage sandwiches
1 large loaf French Bread from grocery bakery
1 package Polish keilbasa sausage
1 1/2 cups Sauerkraut that's one and a half, not eleven ;
Swiss Cheese Slices
1/4 cup hot banana pepper slices or jalapeno slices
2 tablespoons spicy brown mustard more if you want
2 tablespoons mayonnaise more if you want
Cut your sausage into two inch segments and cut each segment in half lengthwise. Place these in a large skillet over medium high heat and cook, turning as needed, until lightly browned on both sides.
Slice bread open lengthwise and lay open on baking sheet. Spread one side with mayo and one side with mustard. Arrange 5 cheese slices over bread. Top one side of bread with sauerkraut and pepper slices. Place browned keilbasa slices on bottom half of bread loaf.
Place in oven at 350 for 10-15 minutes, or until cheese is melted and bread is toasted. Remove from oven. Close sandwich and cut into four smaller sandwiches
Squash Fritters
3 cups of grated summer squash
1/2 of a medium onion, grated
1 c all purpose flour
1 egg
1/2 tsp salt
1/2 tsp sugar
Oil for frying
Squeeze some of the moisture out of squash and onions using a colander. Mix all ingredients together in a medium bowl and allow to sit for about 5 minutes. Heat oil over medium high heat, only enough to cover bottom of pan. Drop batter by heaping spoonfuls into hot grease. Fry until golden brown then flip and fry until golden brown on other side (about 2-3 minutes per side) drain on paper towels, sprinkle with a little salt.
Twice baked potato casserole
½ pound bacon
8 medium russet potatoes, Equal to about 6 pounds
3 Tablespoons canola oil
2 sticks salted butter, softened and sliced into cubes.
1 cup sour cream
1 cup whole milk
1 cup grated cheddar cheese, plus more for topping
2 teaspoons seasoned salt
3 green onions, sliced
Salt and pepper, to taste
Preheat the oven to 400 degrees. Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes. Scrub the potatoes clean. Wipe them dry and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through. While the potatoes bake, cook the bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished. Remove the potatoes from the oven and decrease the heat to 350 degrees. Leave the skins on two of the potatoes and peel and discard the remaining skins. Cut each potato into thirds and add them to a large mixing bowl. Crumble the cooked bacon and set some aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, milk, grated cheese, seasoned salt, and salt and pepper. Smash the potatoes with a potato masher until well-combined and creamy. Add the potatoes to a lightly greased 9 x 13 baking dish. Top the casserole with reserved bacon and additional shredded cheese. Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!
Taco Rice
1 c chopped onion
1 c chopped bell pepper
1 lb ground beef
1 c long grain rice, uncooked
1 packet of taco seasoning
2 c. Tomato juice
2 c water
1 c shredded cheese
Cook ground beef, onion and bell pepper together until meat is no longer pink. Add rice and sauté just for few seconds. Add seasoning and mix well. Add tomato juice and water and bring to a boil. Reduce heat to a simmer, cover and simmer for 20-25 minutes until rice is done. Top with cheese and allow to melt. Serve with sour cream.
Salsa
1 28 oz can of peeled, whole tomatoes
2 cans of rotel
1/4 of a large onion
2 tbs lime juice
1 tbls minced garlic
1 tsp salt
1/2 tsp pepper
1/4 tsp cumin
1/2 c packed fresh cilantro leaves
Blend together using a blender. I do 7 quick pulses. Enjoy with chip
Tomato Salad
3 tomatoes, cut into wedges
3-4 small cucumbers, peeled and sliced
1 large onion, sliced
1 cup of Italian dressing
Toss everything together in a large bowl and allow to marinate in fridge for at least 4 hours.