Gingerbread Cookies

These gingerbread cookies are awesome. They are soft and not too strong and kids like them! --Elnora


1c. margarine
1 1/2 c. brown sugar
1 c. molasses
3 eggs
3 1/2 tsp. baking soda
2 Tbsp. vinegar
1/2 c. sour cream
2 tsp cinnamon
2 tsp ginger
6 c. flour

Blend margarine, brown sugar, molasses and eggs together. Add the rest of the ingredients and mix well. Put the flour in last. Add enough flour to make a soft dough. Roll out dough on floured counter to about 1/4 inch thick and cut out with cookie cutters. Put onto cookie sheet and bake at 350 degrees for 8 minutes. Allow to cool then decorate with icing. Store in air tight container to maintain softness. (I also like mine a little plump so probably go a little thicker than 1/4 inch).

These cookies freeze really well. After they have cooled completely, you can place unfrosted cookies in freezer bags with waxed paper in between layers and place in the freezer. Then when you are ready to have a decorating party, just pull out the desired amount and you are good to go.

Mom's Peanut Clusters

This is a Christmas tradition from the Merrill home. Don't underestimate the deliciousness of just three ingredients!--Elnora



6 oz. chocolate chips
12 oz. butterscotch chips
12 oz. Spanish peanuts

Melt the chocolate and butterscotch chips over medium heat, stirring constantly. After they have melted, remove from heat and stir in the peanuts. Drop by tablespoons onto waxed paper and allow to set.

Sticky Legs and Mom's Fudge

My kids and Rachel's kids beg me to make these when they are together at our home.--Nichole

2-1/2 pounds chicken wing sections

1/2 cup barbecue sauce (we like "Bullseye" or "KC Masterpiece"-original)

1/2 cup honey

1/2 cup soy sauce

Place wings in a greased 13 x 9 inch pan. Combine the barbecue sauce, honey, and soy sauce; pour over wings. Bake, uncovered, at 350 for 60 minutes. (I turn them every 15 minutes to really coat them well) Serves 4.

Fudge:

4 cups sugar

20 marshmallows

1-1/3 cups evaporated milk

Boil on med-high; when it starts to boil, turn down to med-low. Cook for 10 minutes. When 10 minutes are up, add 2 teaspoons of vanilla.

Meanwhile, in big metal (mom says no plastic) bowl, have 2 sticks of margarine (not butter) and 12 oz. of semi-sweet choc. chips ready.

After the sugar, marshmallow, milk mixture has boiled 10 minutes and vanilla has been added; pour it into the bowl with choc. chips and margarine. Stir for 5 minutes. (Can add 1 cup of chopped walnuts or almonds-after choc. chips and margarine are completely stirred together)

Pour into greased 13 x 9 inch pan. Cool completely and refrigerate.

Aunt Chantel's White Chili

This is similar to Nichole's white chili recipe with just a few differences. This one is made in the crock-pot so it's very easy. I'm not a chili fan, but I LOVE this one! Actually, my whole family loves this one, especially served with "Hint of Lime" Taco chips.--Elnora (Forgot to take a picture, so will add that next time.)

4 cans white northern beans, with liquid
3 cups chicken broth
1 chicken bouillon cube
1 Tbsp. garlic powder
Minced onions to taste
2 cans white corn, with liquid
2 cans green chilies
1 Tbsp. oregano
2 Tbsp. cumin
4 cups chicken breasts, cooked and cubed

1 (24 oz) sour cream
4 cups Monterey Jack cheese, grated

Mix all ingredients (except sour cream and cheese) in a crock-pot. Cook on low for 6-8 hours (high 2-4 hours). Fifteen minutes before serving, stir in sour cream, mix well, replace lid and continue cooking for the last 15 minutes. Serve with grated cheese (and hint of lime taco chips!)

Pumpkin Pancakes

I made these pancakes for my kids on Halloween morning. They were a little thin, I think I was a little too generous with my measurement of the pumpkin. But, they had a great taste and the kids loved them.--Elnora



2 eggs
1 1/4 cups buttermilk
4 Tbsp. melted butter
5 Tbsp. canned pumpkin
1/4 cup granulated sugar
1/4 tsp. salt
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. allspice
few drops of orange gel food coloring

Combine eggs, buttermilk, butter, pumpkin, sugar and salt in a large bowl. Use an electric mixer to blend ingredients. Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange. Pour or scoop the batter onto a hot skillet coated with no stick spray. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. Serve warm with syrup.

TIP: To make buttermilk, put 1 Tbsp. white vinegar in the bottom of a one cup measuring cup and fill the rest of the way up with milk. Let sit for a couple of minutes.

Mom's Pumpkin Cookies

Mom used to make these soft moist cookies quite often as we were growing up. She used to top them with a shortening frosting but I did a cream cheese frosting instead. They were quite a hit with the family.--Elnora


1/2 cup shortening
1 1/4 cups sugar
1 egg
1 tsp. vanilla
1 cup pumpkin

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon

Cream the first five ingredients together. Add the dry ingredients, mixing well. Drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 13-15 minutes.

Cool then frost.

Mom's Crisco Frosting:
1/2-1 tsp crisco
about 3 cups powdered sugar
1 tsp. vanilla
milk until spreading consistency

Cream Cheese Frosting:
8 oz. cream cheese
2-3 cups powdered sugar
3 sprinkles of salt
1 tsp. vanilla
1-2 Tbsp. milk (start with 1; want the frosting to be a little thick)
Zest of one lemon (optional)

Nichole's Butter Frosting:
1/4 c. butter, softened
3-4 cups powdered sugar
2-3 Tbsp. milk
1/2 tsp. vanilla
1/2 tsp. almond

Tortilla Soup!

This is a staple in our home. My kids love coming home from school and having the smell of this soup filling our home. (Plus it's Christmas colors)--Elena

1 small onion chopped

1 4 0z can of green chilies

2 cloves of garlic ( I use the fresh garlic that is chopped in a glass jar)

2 tsp oil

Put in a pot and let cook a bit.

Then add:

1 can diced tomatoes

2 can beef broth

1 can chicken drained (I use frozen chicken tenders or chicken breasts and then cut up)

12 oz can tomato juice

1 tsp ground cumin

1 tsp chili powder

2 tsp worstershire sauce

cilantro to taste

Simmer

Garnish with

Tortilla chips

grated cheese

sour cream

fresh diced avacado

Maple-Glazed Pork Chops

Oh my goodness! These are the best tasting pork chops ever! (Again, from "Tast of Home" cookbook).--Nichole

1/2 cup flour
Salt and pepper to taste
4 bone-in pork chops
2 Tabls. butter
1/4 cup cider vinegar
1/3 cup maple syrup (I used "real" maple syrup)
1 Tabls. cornstarch
3 Tabls. water
2/3 cup brown sugar

In a resealable plastic bag, combine flour, salt, and pepper. Add pork chops and shake to coat. In skillet, brown chops on both sides in butter. Place in ungreased 13x9 pan. Bake, uncovered, at 450 degrees for 20-25 min.
In skillet, bring vinegar to a boil; reduce heat, add maple syrup. Cover and cook for 10 min. Combine cornstarch and water until smooth; add to maple mixture. Bring to boil; cook and stir for 2 min. or until thickened.
Place chops on broiler pan; sprinkle with brown sugar; broil 4 inches from heat for 2 min. Drizzle with maple glaze. (Book suggests serving with applesauce and potatoes au gratin).

Creamy Chicken Chili

This creamy chili is a nice change of pace from the typical "red" ones. (This was in the "Taste of Home" contest winners).--Nichole

1lb. skinless chicken breasts, cubed

1 med. onion

1 1/2 tsp. garlic powder

1 Tabls. veg. oil

2 cans great northern beans, rinsed and drained

1 can chicken broth

2 cans (4 oz) chopped green chilies

1 teas. salt

1 teas. ground cumin

1 teas. dried oregano

1/2 teas. pepper

1/4 teas. cayenne pepper

1 cup sour cream

1/2 cup heavy whipping cream

Saute chicken, onion, garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil.

Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and heavy whipping cream. (7 servings)

Mom's Apple Bread

Apple bread is the perfect addition to a fall themed gift basket. My kids loved the moist bread, some even liked it better than banana bread! -Elnora




DRY:
3 cups flour
1 1/2 tsp. soda
1 tsp. salt
1 tsp. cinnamon

WET:
2 cups sugar
1 1/4 cups oil
3 eggs
2 tsp. vanilla

3 cups grated apples

Cream wet ingredients together, being sure to mix well after each egg. Then alternate sifting in the dry ingredients with the grated apples. Mix well after each addition. Bake at 325 degrees for 1 hour 10 minutes. Makes two loaves.

Chocolate Chip Cookies

These are sinfully delicious!!-Elena

1 3/4 c butter, cold and sliced into pieces

1 1/2 c sugar

2 1/4 c brown sugar packed

4 eggs

2 TBS vanilla

6 C flour

2 tsp baking soda

1 TBS baking powder

1 1/2 tsp salt

2 bags milk choc chips

Cream butter and sugar, add eggs and vanilla, mix well. Mix dry ingredients and add to sugar mixture. Add choc chips. Chill for 1 hour in fridge. Scoop with small ice cream scoop. Bake at 325 for 8-9 minutes. Do not over bake!! (unless you are cooking for Rick, then go ahead and burn them!!!)

Wheat Bread

My Always Elusive Quest for Domesticity!!

I do have inner desires to be a Martha Stewart or June Cleaver. They are deep sometimes very hidden desires but they rear their head at times. I often want to be the mom that doesn't buy store bought nutrient deficient bread and want to always have my kids eating homemade bread. I found this recipe that everyone loves and it isn't too hard to make!--Elena

3 cups warm water (110 degrees)

2 packages active dry yeast

1/3 cup honey

5 cups bread flour

3 TBS butter, melted

1/3 cup honey

1 TBS salt

3 1/2 cups whole wheat flour

2 TBS butter melted

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add five cups white bread flour and stir to combine. Let set for 30 minutes or until big and bubbly.

2. Mix in 3 TBS melted butter, 1/3 cup honey and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky-just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans and allow to rise until dough has topped the pans by one inch.

4. Bake at 350 degrees F for 25-30 minutes do not overbake. Lightly brush the tops of loaves with 2 TBS melted butter when done to prevent curst from getting hard. Cool completely.

Mom's Chocolate Pudding Cake

Mom started making this cake several years ago. I have no idea where the recipe came from but we are all very glad she found it! It doesn't look very pretty but your taste buds will forgive you!--Elnora



German chocolate cake mix
2 small pkg. instant milk chocolate pudding
2 small red-lid Cool-Whip
Candy-broken into pieces (Carmello bars; Reeses; etc.)

Make cake in 9X13 pan according to directions. Cool. Cut cake into 1/4. Cut each 1/4 section in half (horizontally through the middle). Make chocolate pudding in two different bowls. Brake candy into pieces. Assemble cake in a very large bowl. Put half of the cake on the bottom, follow with one bowl of chocolate pudding, half of the candy and half of the cool-whip. Repeat layers with cake, pudding, candy and cool-whip. Refrigerate for a couple of hours before serving.

Oatmeal Carmelitas

It is impossible to capture how incredibly yummy these squares are with a photo. A friend made them for us and after one bite we were hooked! They are so easy but need time to chill so plan ahead!--Elnora


2 c. flour
2 c. oatmeal
1 1/2 c. brown sugar
1 Tbsp. baking soda
1 tsp. salt
1 1/2 c. melted butter

Mix together. Pat 1/2 of the mixture into a 9X13 pan. Bake at 350 degrees for 10 minutes.

Remove cookie layer from oven and sprinkle on 12 oz. semi-sweet chocolate chips on top. Mix 12 oz. caramel sauce with 6 Tbsp. flour and pour over the chocolate chip layer.

Pat remainder of cookie mix on top of caramel sauce. Lightly press down and bake for 15-20 minutes at 350 degrees.

Let cool then melt 12 oz. semi-sweet chocolate chips and mix with 14 oz. sweetened condensed milk and spread with a non-stick spoon or spatula on top of the second cookie layer. Chill overnight before cutting and serve!

Mom's Taco Salad

This recipe was made quite often while we were growing up and it continues to be a summer favorite with our family. Elnora


Head of lettuce, broken up
1 lb. hamburger
onions, chopped
can of Kidney beans
cheese slices, broken into pieces
tomatoes, diced
taco chips, slightly crushed
salsa

Brown hamburger with onions. Drain and add the kidney beans to heat through. Set aside and let cool. In bowl, break up the lettuce, add the tomatoes, cheese and taco chips. Toss with the cooled hamburger and beans and serve with salsa. (My kids prefer it with Ranch salad dressing).

Saucy Meatball Hoagies

My children love meatballs so this recipe has been a huge hit with my family. Elnora



40 frozen meatballs, thawed (I usually put in frozen and plan on cooking longer)
26 oz. jar of pasta sauce
1 onion, chopped (I sprinkle in minced)
6 hoagie buns, split and toasted
6 slices Muenster cheese

Combine meatballs, pasta sauce and onion in a greased slow cooker. Cover and cook on low setting for 4-6 hours (approximately 2 hours longer if using frozen). Place meatballs in toasted hoagie buns and top with cheese. Broil to melt the cheese. Makes 6 sandwiches.

Easy Taco Soup

I love this crock-pot recipe because it requires no more work than using a can opener! Several of my children complain about the beans but we have this often anyway! Elnora



1 can (15 oz.) chili with beans and meat
1 can (15 oz.) whole kernel corn, with liquid
1 can (14.5 oz.) diced tomatoes, with liquid
1 can (8 oz.) tomato sauce
1 can (15 oz.) black beans, with liquid
1 1/2-3 Tablespoons dry taco seasoning mix

Combine all ingredients in a greased slow cooker. Cover and cook on low heat for 6-8 hours. Makes 4-6 servings. Serve with grated cheddar cheese, sour cream and taco chips, if desired.

Fresh Fruit Trifle

I had no recipe for this but thought it would make a fun light dessert. It was quite tasty and at least it felt less fattening!--Elnora



Angel Food cake, cubed
Fresh strawberries, sliced
Fresh blueberries

Alternate layers and then spoon on some cream topping.

Dad's Peanut Butter and Molasses

This is the easiest and tastiest dessert passed on from dear ol' dad. Little butter and peanut butter on bread, dip it in molasses with a big glass of milk. Delicious! (My kids and hubby think it's poison but I absolutely love it)

New England Dinner

This is such a simple meal, but one my family enjoys. We call it a New England dinner but we have modified it. Nichole

I get a roast (pork or beef) and baby carrots. I put them in a crock pot with two cans of beef broth. Add onion and cook on low for 5-6 hours (my crockpot cooks fast). Then I make garlic mashed potatoes and I steam the cabbage by itself. A "real" New England dinner would put everything in a roasting dish (turnips included) and cook it in the oven. But, I'm like my dad and don't care for the taste of potatoes cooked with everything else. My Ethan loves the carrots this way and would eat them all if he could!

Fruit Dip

This is a great dip to go with all kinds of different fresh fruit. My children don't care for it because it's not chocolate but it works well for ladies gatherings! Elnora



8 oz. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1 c. sour cream

Whip together and refrigerate. Serve with fresh fruit.

Spinach Mandarin Poppy Seed Salad

I was looking for a spinach/strawberry salad and came across this one on the blog "Our Best Bites". Scott calls salads that mixes in fruit "girl salads" and he can't stand them but I LOVE them! I really like the combination in this salad. The onion can make it a little too strong so just add according to your taste. Elnora



8 oz. (1/2 bag) of baby spinach
1/2-1 head Romaine lettuce, chopped
1/2 thinly sliced medium red onion
1 large avocado, cubed
8 oz. mozzarella or Swiss cheese, shredded
1 12-oz. package bacon, cooked and crumbled
1 large can Mandarin oranges, drained
Poppy Seed Dressing, to taste

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let your eaters dress their own salads because the dressing will make the greens wilt.

Mom's Fudge

Mom received this recipe when she was first married. They were doing fundraisers to help build the Skowhegan LDS Ward Building in Skowhegan, Maine and the women would make this fudge to sell to help raise money. Mom has been making it ever since and it is always part of our Christmas goodies! Mom also made this fudge and sold it in several convenience stores both in Maine and in Utah. Dad is always recruited to help since there is a lot of stirring! Mom and Dad like the nut version but the kids usually go for the plain. It is very rich, so a little goes a long way!--Elnora


4 c. sugar
20 large marshmallows
1 1/3 c. evaporated milk
2 tsp. vanilla
12 oz. chocolate chips
1 c. margarine
chopped walnuts (optional)

Put chocolate chips and margarine into a large mixing bowl and set aside. Put sugar, marshmallows and evaporated milk into a heavy saucepan and bring to a boil, stirring constantly. Boil for 10 minutes on reduced heat. Remove from heat and add vanilla. Pour into mixing bowl over chocolate chips and margarine. Beat with a wooden spoon for 5 minutes. Stir in nuts, if desired. Pour into a greased 9" X 13" pan. Let cool and then refrigerate.

(You can use the same recipe for peanut butter fudge but use 1/2 c. margarine and 1 1/2 c. peanut butter with no chocolate chips. You can also reduce the boiling time and the beating time.)

"After a Barbeque, you need a piece of fudge or at least M&M's but M&M's are too expensive." (a direct quote by Mom when she was at Elnora's in September 2009! So there you go--this fudge is less expensive than M&M's!)

Mom's Cheesecake

We have a traditional Valentine dinner at our home. It consists of: chicken crescents, potato casserole, steamed asparagus, chocolate covered strawberries and my mom's cherry cheesecake!-Elnora



2 (8 oz.) cream cheese, softened
1/2 c. sugar
3 eggs, beaten
1 tsp. vanilla
gram cracker crust
cherry pie filling

Beat cream cheese, sugar, eggs and vanilla until smooth. Pour into crust. Bake at 350 degrees for 30 minutes. Cool well. Top with topping. Refrigerate and serve cold.

Kale and White Bean Soup

This soup is very good and easy to make. All my kids love it. Serve it with rolls or breadsticks to soak of the broth.--Elena

1 TBS olive oil

4 garlic cloves, chopped

1 head kale, chopped

8 c chicken broth (4 cans)

2 15 oz can cannelini beans, drained

2/3 lbs italian sausage links

Parmesan cheese

1/4 tsp pepper

salt to taste

Slice the sausage into rounds and brown in a soup pot until cooked through. Remove. In same pan heat 1 TBS of olive oil over medium-low heat. add the garlic and saute until fragant (about 2 minutes). Add the kale and saute until wilted (about 2 min) Add the chicken broth, beans, sausage, and cheese. Cover and simmer 30 minutes.

Mom's Chocolate War Cake

I made this cake all the time growing up. I even used it for a demonstration for Mr. Denbow's class in Junior High! The recipe uses no milk or eggs so it was made during war time. The recipe instructs you to divide the dry ingredients into four wells to add each of the four wet ingredients to before mixing. I have ALWAYS done it this way since I have a hard time not following directions. My husband assures me that it would taste the same if you just mix it all together at once. He may be right--I dare you to give it a try. Who knows, maybe I'll one day throw caution to the wind and try it myself! Of course, I had to make Mom's peanut butter frosting to go with it. Mom said that the "crisco" ingredient was her mom's secret for having frosting with a nice and smooth consistency. This cake comes with a warning...be sure to have a glass of cold milk standing by!--Elnora




Cake:

3 c. flour
2 c. sugar
6 Tbsp. cocoa
2 tsp. soda
2 scant tsp. salt

1/2 c. plus 2 Tbsp. oil
2 Tbsp. vinegar
2 tsp. vanilla
2 c. cold water

Sift the dry ingredients into a 9" X 13" pan. Mix completely. Divide into four different wells. Add one wet ingredient to each of the wells and then mix thoroughly. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean.

Peanut Butter Frosting:

1/2 bag of powdered sugar (approximately 3 cups)
1 tsp. vanilla
large spoonful of peanut butter (to taste)
dash of salt
1 1/2 tsp. crisco
4-5 Tbsp. milk (until desired consistency)

Beat ingredients until smooth. This recipe can be adjusted with more or less of the ingredients to your taste.

Minister's Delight

This is a warm, non-chocolate dessert that my family loves. Scott and I used to have this during college days but we didn't use a crock-pot then. I later found this crock-pot version from a lady who would make it every Sunday (hence the name) and it has been a family favorite for years. It's especially good with vanilla ice cream on the side!--Elnora



1-2 cans cherry pie filling (can use different filling...apple, peach...)
1 pkg. yellow cake mix (I've also used white cake mix)
1/2 cup melted butter

Spread pie filling in bottom of a greased slow cooker. Sprinkle the dry cake mix over the top. Pour melted butter over the top of the cake mix. Cover and cook on high heat for 2 hours or on low heat for 4 hours. Serve warm with ice cream if desired.

Chocolate Chip Blondies

My family loves these brownies and they are very similar to my Grandma Merrill's Polka-Dot Brownies. I'll include the recipes for both. Either way, you can't go wrong!--Elnora



Chocolate Chip Blondies:

1 1/2 c. packed brown sugar
1/2 c. butter (no substitutes), melted
2 eggs, beaten
1 tsp. vanilla extract
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. (6 oz.) semi-sweet chocolate chips

In a large bowl, combine brown sugar, butter, eggs and vanilla just until blended. Combine flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. Spread into a greased 9" X 13" baking pan. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Grandma Merrill's Polka-Dot Brownies:

1/2 c. shortening
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/4 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (optional)
1 c. (6 oz.) semi-sweet chocolate chips

Cream shortening and sugar until light. Add eggs and vanilla. Beat well. Sift dry ingredients and add to sugar mixture. Mix well. Spread into a greased 8" square pan. (Double recipe for 9" X 13 " pan) Bake at 350 degrees fro 25 minutes or until brown.

Homemade Oreo Cookies

I introduced these little wonders to the Merrill family this past summer (2009) and they were a hit, especially with David! I got the recipe from a good friend, Danaca Phoung, who worked for my husband. They are surprisingly simple but oh so yummy!--Elnora



Cookie:
2 pkgs. Devil's Food Cake mix (not "Super Moist")
2/3 c. oil
4 eggs

Mix together. Spray cookie sheet with Pam. Roll into balls and bake at 350 degrees for 8 minutes.

Filling:
1 pkg. (8 oz.) cream cheese--softened
2 c. powdered sugar

Whip together and spread between two cooled cookies.

Grandma Mary's Spanish Rice

This is a recipe that I got from my mother-in-law, Mary Pace, and have been making it ever since we got married...almost 18 years ago!--Elnora




1/2 lb. hotdogs, sliced
1/4 c. finely chopped onion
1/4 c. chopped green pepper
1 1/3 c. minute rice (uncooked)
2 c. (1 lb.) diced/stewed tomatoes
1 1/2 tsp. salt
1/8 tsp. pepper
1 clove garlic, chopped
2 tsp. Worcestershire sauce
1/2 tsp. chili powder
1/8 tsp. cloves
8 oz. tomato sauce
1 c. water

Fry hotdogs until crisp; remove from skillet. Add onion and green peppers to fat (from hotdogs) and cook over medium heat until onion is yellow. Put all ingredients together in 9" X 13" baking dish. Cover with aluminum foil and bake at 350 degrees for about 1 hour or until rice is cooked. (Remove the cover for the last 10-15 minutes of cooking time.)

Salmon Souffle

My family really loves salmon and we have a lot of canned salmon. This is really easy and yummy.--Elena

1/4 c butter
1/2 cup dry breadcrumbs
1 1/3 cups milk
1 pound canned salmon, flaked (get the boneless, skinless kind)
1 TBS chopped parsley
4 eggs slightly beaten
1 tsp salt
1/2 tsp pepper

Melt butter in saucepan, add breadcrumbs and milk. Cook until slightly thick, stirring constantly. Mix salmon, parsley, eggs and seasonings together. Add sauce to salmon mixture. When you are adding the sauce to the salmon, pour a little bit in and stir it up good before adding the rest. This will prevent your eggs from cooking. Put into greased custard cups or ramekins and place in a pan of hot water. You want the water to go at least half-way up the ramekin. Bake at 350 degrees for about 30 minutes.

(you can get ramekins at target 2 in a pack for $7)

White Whoopie Pies

I used to make whoopie pies all the time when we were growing up, but we somehow lost the recipe. I made some oatmeal sandwiches this weekend that reminded me of them. --Elena

1 1/2 c shortening

2 2/3 c packed brown sugar

4 eggs

2 tsp vanilla extract

2 1/4 c flour

2 tsp cinnamon

1 1/2 tsp baking soda

1 tsp salt

1/2 tsp nutmeg

4 c old fashioned oats

Filling

3/4 c shortening

3 c powdered sugar

1 jar 7oz marshmallow creme

1 -3 TBS milk

1. In a mixing bowl cream shortening and brown sugar. Add eggs one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, cinnamon, baking soda, salt, and nutmeg; add to creamed mixture. Stir in oats.

2. Drop by rounded teaspoons 2 inches apart onto lightly greased baking sheets (make sure you really keep them small because they will spread out. Bake at 350 for 10-12 minutes or until golden brown. Remove to wire racks to cool.

3. For filling in a mixing bowl cream the first three ingredients. Add enough milk to achieve spreading consistency. Spread filling on the bottom half of cookies; top with remaining cookies.

Mom's No-Bake Cookies

These were our standard go-to treat whenever we needed something sweet in a hurry. We made these little morsels ALOT growing up. You can make them with just peanut butter but we almost always added the chocolate!


2 c. sugar
1/2 c. butter
1/2 c. milk
3 Tbsp. cocoa
1/2 tsp. salt

3 c. oats
1 tsp. vanilla
1/2 c. peanut butter

Mix sugar, butter, milk, cocoa, and salt in saucepan. Boil for one minute. Remove from heat and stir in oats, vanilla and peanut butter. Drop by tablespoons onto waxed paper. Allow to set. For peanut butter cookies: omit the cocoa and add 1 c. peanut butter (instead of the 1/2 c.).

Grandma Merrill's Oyster Stew

Dad said his mom used to fix Oyster Stew every Sunday for dinner. He wasn't fond of it as a child but eventually acquired a taste for it. When he would complain about eating the oysters, Grandma would say "You might as well eat the devil as drink his broth."


3/4 gallon of whole milk
8 oz. can of oysters
salt and pepper to taste (approximately 1 tsp. of salt and 1/8 tsp. of pepper)
2 Tbsp. buter
1 Tbsp. Worcestershire Sauce

Drain oyster juice into the milk. Cook oyster in butter in skillet then add oysters and Worcestershire Sauce to the milk. Cook until starts to boil, then turn off.

Black Bean Wrap

Not a childhood recipe but one I put together--Elena

tortilla (I use the brand flat out, spinach or tomato flavor)
canned black beans
cheddar cheese
salsa
cut up avocado

In a skillet, lay the flat out down, scoop black beans on one side with cheese on top, fold the other half over and grill it both sides, remove and top with salsa and avocado. Delicious and nutritious

Yummy Pumpkin Bread

This is not a recipe we grew up with but one I had to include! The carmel glaze compliments the pumpkin flavor perfectly!--Elnora



Bread:
3 1/3 c. flour
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg

1 (15 oz) can pumpkin
1 c. oil
4 eggs, lightly beaten
2/3 c. water
1/2 c. chopped pecans (optional)

Caramel Glaze:
1/4 c. butter
1/4 c. sugar
1/4 c. packed brown sugar
1/4 c. heavy whipping cream
2/3 c. powdered sugar
1 tsp. vanilla

Combine the first six ingredients. In separate bowl, combine pumpkin, oil, eggs, and water; mix well. Stir into dry ingredients just until combined. Fold in pecans, if desired. Bake at 350 degrees in two greased 9X5 inch loaf pans for 60-65 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks.

For glaze: combine butter, sugars and cream in a saucepan. Cook until sugar is dissolved. Beat in the powdered sugar and vanilla until smooth. Cool until slightly thickened, about 20 minutes. Drizzle over cooled loaves. Yield: 2 loaves