Tammy's Swedish Meatballs

A long time friend and former co-worker, Tammy, brought this dish to an office potluck..ahhh, the good ol' days :)

Tammy's swedish meatballs

2 lbs ground beef

1 egg
1 onion, chopped
cracker crumbs
garlic salt
salt and pepper
1/2 c sauce

sauce:
2 cans cream of mushroom soup..diluted
diced pickles ( I use pickle relish)

brown balls and simmer in sauce

M & M Cookies

These are the M & M cookies I made the other day with my day care boy. These same to stay fresh/soft longer than some of the other recipes I've tried over the years. Of course, I double the recipe!


M&M Cookies

2 sticks butter
2 eggs plus 2 yolks
1/2 c sugar
1 1 /4 c brown sugar
1 Tablespoon vanilla
3/4 tsp soda
1/2 tsp salt
3 1/3 c flour

Melt butter. add sugar and then eggs, one at a time.
add vanilla, salt and soda
then flour 1/2-1 c at a time
stir only til combined..don't overmix
add 1 bag of M&Ms (I also add 1/2 a bag of mini choc chips)

Bake at 375 deg
3-4 doz.

Sour Cream Drop Cookies

Pretty for Easter with pastel colored frosting and oh so delicious!

Sour Cream Drop Cookies

2 c sugar


1 c shortening

1 c sour cream

2 eggs, beaten well

1 tsp salt

2 tsp vanilla

1/2 tsp soda

3 tsp baking powder

5 c flour

Cream sugar and shortening. Add sour cream, eggs, and vanilla. sift together salt, soda, baking powder and flour. Add to above mixture. Drop by tspfuls onto greased cookie sheet. Bake at 350 deg. until done about 10 min. May frost with vanilla glaze.

Pat's Zucchini Jam

Looking at those seed catalogs and planning a garden? Don't forget to plant zucchini!  This is one way to use it that you'll enjoy all year 'round. Thank you Pat Peterson for sharing this recipe, oh like...30 some years ago!


Zucchini Jam

6 c. ground squash

boil 5 min.
add:
6 c. sugar
1/2 c. lemon juice
1 c. crushed pineapple , slightly drained
boil 10 min.
Stir in:
6 oz apricot or any flavor jello
put into jars and seal.

the squash has no flavor excepting whatever the jello flavor is.

Cocoa Cola Cake

2 c. flour


1 c. butter, soft

2 c. sugar

3 T. cocoa

1 tsp soda

2 eggs, beaten

1 tsp vanilla

1 c. cola (not diet)

1/2 c. buttermilk

1 c. miniature marshmallows



Mix and bake at 350 deg.

Icing:

6 T. cola

3 T. cocoa

1/2 c. butter

3 1/4 c. powdered sugar

1 c. nuts

Combine butter, cocoa nd cola. Bring to a boil. Sti rin sguar. Spread over hot cake. Sprinkle nuts on.

Joan's Quesadilla Casserole

Tried this one the other night..it was a hit! Thanks Joan!

Quesadilla Casserole


1 lb hamburger
1/2 onion, chopped
1 - 8 oz can tomato sauce
1 - 8 oz can Rotel tomatoes and peppers
1 - 15oz can black beans, drained
1 - 8.75 oz can corn, drained
2 - 4.5 oz cans of green chilis
1 package of taco seasoning
6 flour or corn tortillas (i used 3 of each)
2 cups shredded Cheddar Cheese

Brown hamburger and onion in a large skillet, drain. Add tomatoes, beans, corn, green chilis and seasoning, simmer for 5 minutes.

Layer mixture, tortillas and cheese in 13x9 baking dish with a little oil on the bottom, ending with the cheese on top. (kinda like a lasagne).

Bake 350 degrees for 15-20 minutes, let stand 5 minutes.

Rhubarb cake with Lemon Sauce

Sorry, no St. Pat's food here today, but...I will share this new recipe that I'm gonna try today. I found one more pkg of rhubarb in my freezer and I LOVE rhubarb...one of the best things about spring! I love Lemon too so...try this with me...sounds like a winner!

Rhubarb Cake with Lemon Sauce

1/2 cup butter, softened

1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb
1 tablespoon cinnamon-sugar

LEMON SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/3 cup water
3 tablespoons lemon juice
1 egg, beaten
1 teaspoon grated lemon peel
1 teaspoon ground nutmeg

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.

For sauce, in a small saucepan, combine the sugar, butter, water and lemon juice. Bring to a boil over medium heat, stirring constantly. Whisk a small amount of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in lemon peel and nutmeg. Serve warm with cake. Yield: 12 servings (1-1/2 cups sauce).

Special Delivery Chicken

Special Delivery Chicken

2 c. sour cream

1 can cream of chicken soup
2 tsp poppy seeds
2 1/2 c cooked chicken, diced
1 1 /4 c. butter flavored crackers (I just use one sleeve)
1/2 c. margarine, melted

In bowl , combine sour cream, soup and poppy seeds, sitr in chicken. Put in greased 7 x 11 x 2 baking dish. combine cracker crumbs and melted margarine. sprinkle over top. bake uncovered at 350 deg for 25-30 min. or til heated thru.

I think this could be served over rice or noodles...very nicely and would be more filling plus less rich.

Grandma's pancakes

How about Sunday morning pancakes? Makes very good waffles too.

large batch:


4 c. buttermilk
4 c. flour
4 eggs
4 tsp baking powder
4 tsp soda
4 tsp oil
4 tsp sugar
pinch of salt


small batch
2 c buttermilk
2 c flour
2 eggs
2 tsp baking powder
2 tsp soda
2 tsp oil
2 tsp sugar
pinch of salt

Grape Salad

OH my word, this is a salad, you must try. Grapes are on sale this weekend at our local store so, it's on the menu! Thanks Karen for this recipe a few years ago. I've made it quite often to take places since.

Grape Salad


3 lbs seedless grapes (red or green or a combination)
1/4 - 1/2 cup sugar (adjust to taste)
8 oz sour cream
8 oz cream cheese (softened)
1 tsp vanilla
1 cup walnuts or pecans, chopped (opt)
1/2 - 1 cup light brown sugar (adjust to taste)

Wash and stem grapes; drain. In large mixing bowl, combine sugar, sour cream, cream cheese, and vanilla till smooth. Pour over grapes; mix till thoroughly combined. In separate bowl, mix nuts and brown sugar together. (I use the maximum amount of brown sugar, because I love the mix of the flavor with the sweet/sour of the grapes.) Pour grape mixture into serving dish; sprinkle top with sugar and nut mixture. Chill and serve.
Keeps well in refrigerator for several days (if it lasts that long).


Warning: This stuff is addictive!

Shepherd's Pie

One son doesn't like meatloaf but loaves Shepherd's Pie..imagine that! HA!

Shepherd’s Pie


2 pounds potatoes ~6 medium potatoes
1/8 tsp salt
½ cup milk
2 Tbsp butter
1 pound ground beef
½ medium onion, diced
1 clove garlic, finely chopped
1 cup water
½ beef bouillon cube
1 Tbsp Worcestershire sauce


1. Peel potatoes and wash. Cut into quarters. Place into pot and cover with water by a ½ inch. Add 1/8 tsp. salt. Cover and bring to a boil. Reduce heat to a gentle boil and leave lid ajar. Cook for ~20 minutes or until tender. Drain water and replace cover. Return pot to burner and let sit a few minutes. Meanwhile warm milk in microwave on high for 30 seconds. Mash the potatoes. Add margarine and slowly add milk while mashing. Set aside and keep warm.


2. Brown the ground beef and onion in a large frying pan. Drain fat. Add garlic, water, bouillon cube, and Worcestershire sauce. Stir to mix and simmer 5 minutes or until potatoes are done.



3. Place meat mixture in a baking dish. Spoon the mashed potatoes on top and spread to the edges of the baking dish.



4. Bake in a preheated 350ºF oven for 30 minutes.

Note: You can add a pkg of frozen mixed veggies or a can of veggies of your choice.

Ho Ho Bars

Don't ya just love those little HO HO cakes? Then, you'll love these bars...and so great to get ya over hump day :)...or any day, for that matter! A friend, Tammi, shared this recipe with me quite some time ago.

HO HO Bars
Cake:

1 stick butter or margarine, melted
1/2 c. oil
1 c. water
3 T. cocoa
2 c. flour
2 c. sugar
1 t. baking soda
2 eggs, beaten
1/2 c. sour milk
1 t. vanilla


Filling:
1 c. sugar
1 c. buttered flavored Crisco
1/2 c. milk
1 T. water
1/2 t. salt
1 t. vanilla
1 c. powdered sugar


Frosting:

1 c. sugar
6 T. butter or margarine
6 T. milk
1 lg. c. chocolate chips
1 t. vanilla


For cake: Mix first 7 ingredients together. Add beaten eggs, vanilla, and sour milk; mix well. Bake in a large greased cookie sheet at 350 degrees for 25 to 30 minutes. Cool.

For filling: Mix first 5 ingredients and beat 5 minutes. Add vanilla and powdered sugar and beat well. Spread on cooled cake.

For frosting: Mix sugar, butter, and milk in a saucepan and boil 1 minute. Add chocolate chips and vanilla and beat with spoon until thick and cool. Spread over filling.

Layered Pistachio Dessert

Need a dessert for the upcoming St. Pat's holiday? P:istachio dessert is yummy! Or I use it with any flavor puddings...or even mix like chocolate and butterscotch! Make some, your family will be excited!

Layered Pistachio Dessert
Crust Layer:


½ c. flour

¾ c. butter (softened)

¾ c. chopped toasted pecans

1 T sugar



First Layer:

8 oz. cream cheese (softened)

2/3 c. powdered sugar

6 oz. whipped topping



Second Layer:

2 pkg. instant pistachio pudding

2 c. milk

4 oz. whipped topping



Final Layer:

8 oz. whipped topping

chopped, toasted pecans (optional)



Directions:

Crust Layer Directions - Mix ingredients together and spread in 9x13 pan. Bake at 350° for 15 minutes. Let cool at least 2 hours. First Layer Directions - Beat cream cheese and powdered sugar together until creamy. Stir in whipped topping. Spread evenly over crust layer. Chill for 30 minutes. Second Layer Directions - Beat pudding and milk together until thick. Fold in whipped topping. Spread over first layer. Chill for 30 minutes. Final Layer Directions - Spread 8 oz. whipped topping over the second layer. Sprinkle with chopped, toasted pecans (if desired). Chill at least 4 hours or overnight.

Crockpot Potatoes Euphoria

I received this recipe from a friend, Carrie. Oh my heavens...what a wonderful dish..for company, your family meals or even a potluck. ENJOY!

Crockpot Potatoes Euphoria

2 cloves garlic, minced

1 tsp salt
1/4 tsp fresh ground black pepper
8 med. potatoes (2 lbs) scrubbed and sliced
8 oz. cream cheese (cut in 1 in. cubes)
4 scallions finely chopped


In one small bowl combine scallions and garlic. In another small bowl combine salt and pepper.
In greased crock, layer 1/4 potatoes.
Sprinkle with 1/4 tsp salt and pepper and top with 1/3 cream cheese, then 1/3 scallion/garlic mix.

Make a second layer of 1/4 potatoes, sprinkle with 1/4 tsp. salt and pepper. Top with 1/2 remaining cheese and scallion/garlic mix. Repeat with third layer of potatoes, sprinkle with 1/4 tsp. salt and pepper, top with remaining cheese and scallion/garlic mix. Make final layer of potatoes and sprinkle with remaining salt and pepper.

Cover, cook on high for 3 hrs. Stir to distribute melted cheese, cover and cook for about an hour longer. Stir well to mash slightly and serve.

Soft and Chewy Oatmeal Raisin Cookies

I must be on a raisin kick lately. Still trying to decide what to serve at youth group on Weds...Thinking about these now..but do most teens like raisins?
Probably not, huh?

Soft Chewy Oatmeal Cookies


1/2 cup or 1 stick butter softened

1/2 cup vegetable shortening

1 1/2 cups packed light brown sugar

2 eggs

1/2 cup buttermilk

1 3/4 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground ginger

1 tsp ground nutmeg

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp ground allspice

2 1/2 cups quick cooking oatmeal

1 cup raisins

1 tsp pure vanilla extract



Preheat oven 350* Green cookie sheets. Using electric mixer, cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour and all spices and stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla blending well. Drop by rounded teaspoons onto cookie sheet. Bake 12-15 minutes.



Drizzle with Brown Butter Icing:

1/2 cup butter

2 cups powdered sugar

1 tsp vanilla extract

3 to 4 TB water

Sour Cream Raisin Bars

Seth needs to take treats for this Weds night youth group so was pouring over bar and cookie recipes today. Came upon this one that I LOVE, however, the kids, I don't think, will...but thought I'd share it with you. An old friend, Aunt Jean, shared this recipe with me.

Sour Cream Raisin Bars
  

3/4 c oatmeal
1 tsp soda
1 c oleo

1 3/4 c flour
1 c brown sugar

Mix and pat 2/3 of mixture into 9 x 13. bake at 350 deg. for 15 min.

filling:

2 c raisins
1/2 c water
1 tsp salt

boil 5 min.

cook following til thick:

4 egg yolks
 3 T. cornstarch
1 1/4 c sugar
1 c sour cream
1 c half and half

add raisin mixture.

Put on baked crust.Top with crumbs. Bake 20 min.more.

Taco Soup ala Vickie

I am gonna try this -  this weekend. My friend Vick' says this is wonderful!

2 lbs. browned sausage or hamburger
2 cans whole kernal corn with packing juice (undrained)
2 cans diced tomatoes with chiles
2 can diced tomatoes
2 cans black beans (rinsed) or chili beans
1 pkg taco seasoning
1 pkg valley ranch
Mix altogether and simmer.

Serve with a dallop of sour cream, shredded cheese and a few crushed tortilla chips.

Susan's Butterhorns

Oh my goodness..these are the best! I first had them at Susan's wedding way back in oh...the '70s, right Susan?(of course I was just a child-ha!).. I've made them ever since and showed others how to make them too.

Susan's Butterhorns

1 c milk, scalded

1/2 c sugar
1/2 c shortening or butter (I use butter)
1 tsp salt
1 pkg yeast
3 beaten eggs
4-1/2 c flour

Combine scalded milk, butter, sugar and salt; cool to lukewarm. Add yeast and stir well. Add eggs, then flour; mix to smooth, soft dough. Knead lightly on floured surface. Place dough in greased bowl; cover and let rise until doubled in bulk. Divide dough in thirds; roll each third on lightly floured surface in 9" circle. Brush with oil. Cut each circle in 12 wedge-shaped pieces for sandwiches or and cut in 16 pieces to use for bread with a meal; roll each wedge, starting with wide end and rolling to point. Arrange on baking dish and brush with oil. (I didn't brush with oil cuz too much fat) Cover and let rise until very light (doubled in size).
Bake at 350 degrees for around 12-15 minutes.
Makes 3 dozen - 4 dozen rolls.



I cut almost in 1/2 and freeze so they are ready to put meat or great also with melted cheese in them and serve when taken out of the freezer.

Aunt Sally Cookies

Oh my goodness, remember these? A molasses  type cookie with white icing and they were always cut in rectangles. I haven't seen them around for years but..I have made these. They take a little extra work but they are soooo worth it!

Aunt Sally Cookies

1 c white sugar

1 c shortening
2 eggs
1/2 c molasses
2 tsp cream of tarter
4 tsp baking soda (yup, 4 tsp)
1 tsp salt
5 c flour
1 c milk or buttermilk

Chill one hour. Roll out dough and cut with empty Spam can. Bake at 350 deg just until done..don't overbake...Cool and ice with following recipe:

Aunt Sally Icing:

1 1/2 c white sugar
1/2 c water
1 tsp vinegar
a little parafin (or one pkg knox gelatin)
2 stiffly beaten egg whites
12 marshmallows

Boil sugar, water, and vinegar until med. ball stage. add parffin. pour hot syrup over beaten egg whites. add marshmallows and beat til smooth.

Myrtle's Corned Beef Casserole

From an older friend and mentor in my young married years, Myrtle Peterson who lived in Swea City, Iowa. If you want to make something different for St. Pat's day or just whenever...try this...




6 oz. macaroni
1/4 lb. cheese
1 c. milk
2 oz. can corned beef, chopped
1 can cream of chicken soup 1/2 c. chopped onion
3/4 c. buttered crumbs

Cook macaroni, rinse and drain.
Combine all ingred, except crumbs.
Alternate with macaroni in 2 qt casserole.
 Top with crumbs.
Bake at 350 deg. for one hour.

Rhubarb Berry Crisp

The longer winter wears on..the more anxious I am for spring and that means Rhubarb season!!! I love rhubarb!  Here's a recipe to tuck away for those first rhubarb stalks. It's deeeelicious (as my grandaughter says)!

Rhubarb Berry Crisp

1 1/2 cups all-purpose flour

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup old fashioned oats
Pinch of salt


Fruit Filling
1 cup cold unsalted butter, cut up
3/4 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup all-purpose flour
1 1/2 pounds strawberries, trimmed and sliced (about 6 cups)
1 1/2 pounds rhubarb, trimmed and sliced into 1/2 inch pieces (about 6 cups)
2/3 cup orange juice
2 Tbsp. lemon juice

Preheat oven to 350 degrees F.


For the topping, in a large mixer bowl combine the 1 1/2 cups flour, 3/4 cup granulated sugar, 3/4 cup brown sugar, oats, and salt. Add the butter; beat with an electric mixer for 1-2 minutes or until butter is mixed with the dry ingredients and broken into small pieces.


For the fruit filling, in a mixing bowl stir together the 3/4 cup sugar, 3/4 cup brown sugar, and 3/4 cup flour.
Add fruit; toss to coat evenly. Stir in orange juice and lemon juice.

Place filling in bottom of a 13x9-inch pan. Sprinkle topping evenly over filling. Bake for 35-45 minutes or until topping is crispy and edges are bubbling. Cool slightly.