1 small can pumpkin (15 oz) 1 can evaporated milk 1 1/2 C sugar 2 tsp pumpkin pie spice 1 tsp salt 4 eggs 1 yellow cake mix 1 C chopped pecans 1 stick butter, thinly sliced
Mix pumpkin, milk, sugar, spice, salt and eggs. Pour into a greased 9x13 pan. Sprinkle (in order) on top of pumpkin mixture: cake mix, pecans, thin slices of butter. Bake at 350 for 50 minutes. Serve warm or cool with whip cream.
This goes awesome with Thai Omelets!! My entire family loves these. All the kids too!! Too bad they don't know its really hamburger! This recipe is my in-famous won -ton recipe, which everyone loves and requests. :)
Sweet and Sour Sauce: 1 C sugar 1/4 C vinegar 1 tsp salt 1/2 C water 1 T ketchup 2 T cornstarch, mixed with a little water
In small pot add water, sugar, salt, and vinegar. On medium heat, slowly bring to boil. Once boiling, add ketchup and stir. Add cornstarch mixture gradually, stirring constantly until it thickens. Remove from heat and let cool. Best served cold.
1 lb ground beef 1 tsp salt 2 T minced onion 1 tsp fish sauce 1 egg 3 T+ coriander (I like it so I usually use almost 4 T) dash of pepper 1 package won ton skins
Mix all ingredients with the raw hamburger. Place 1 tsp and ONLY 1 tsp of meat mixture on the center of won ton skin. Dip your finger in warm water and rub on two of the outside edges of the won ton. Like this: Then fold the won ton in half diagonally. The water will be like glue and hold the two sides together. Gently make sure all air bubbles are gone inside. (Sorry these two pics are blurry - my hands were messy and I didn't take as much time with it) Then grab both lower ends of triangle and crunch up like this:Deep fry in oil for about 3-5 minutes or until golden brown. It's always a good idea to cut one in half and make sure the hamburger is cooked through. ENJOY!!!! So yummy!!
My dad made this for us all the time growing up. It was ALWAYS the meal I requested on my birthday and special occasions. Whenever I smell it I get all homesick - no joke!
1 lb ground beef 1/3 C diced green onion 1/2 minced onion 1-2 T garlic 1/3 C fish sauce* 1/3 C sugar* 1 diced tomato
In skillet, brown hamburger with onion. When browned add garlic and EQUAL amounts of fish sauce and sugar. I always start off with the 1/3 C and then go from there. You want to taste it. If you like it more sweet add more sugar, more salty add more fish sauce. It's a trial and error process as it always is with fish sauce. Add green onion and tomato and let simmer for about 5-8 minutes. Do not drain any juice that may accumulate - it's tasty!
While simmering make the omelets. 2 eggs for every omelet. The trick is to make the egg as thin as possible. When ready to flip and fold the omelet, add about a scoop of meat mixture and fold over. Repeat until meat is gone.
Serve over white rice and with won tons (see recipe above). *don't be nervous about experimenting with the fish sauce and sugar. That is the only way you will find out how you like it. *Dad, I know this is blasphemy, but if you aren't up to omelet making, just make a batch of scrambled eggs (big enough for your family). This is what I usually do and it tastes just the same to me. :) *If you need you can add crushed red pepper flakes like my husband OR use this (which is what I use) :
12 frozen Rhoades rolls 1/3 C syrup 1/3 C chopped pecans 1 stick butter (melted) ½ C sugar ½ C cinnamon
Spray Bundt or tube pan with cooking spray and sprinkle pecans in bottom of pan. Mix syrup and 2 T of melted butter together and pour over pecans in pan, set aside.
Thaw out dough in microwave by flipping and rotating dough after 1 min. Cut dough in 4ths with kitchen shears.
Combine cinnamon and sugar in separate bowl. Liberally roll dough in melted butter and then liberally roll in sugar mixture. Evenly space and layer in pan.Bake at 400 for 23 – 30 minutes or until golden brown. I am usually on the 23 minute side of it. Flip dough upside down on plate, let cool, and serve! Yummy!
Cinnamon Ripple: 1/2 C packed brown sugar 1/4 C flour 4 T butter cut in small pieces 2 tsp cinnamon
Combine ingredients in bowl and mix well. Butter will still be lumpy but that is perfect anyways. Set aside and heat oven to 400.
Muffin Batter: 2 C flour 1 tsp baking soda 2 tsp baking powder 1/2 tsp salt 1/2 C softened butter 1/2 C sugar 2 eggs 1/2 buttermilk* 1 tsp vanilla
In medium bowl whisk flour, powder, soda, and salt. In larger bowl beat butter and sugar until light and fluffy. Then beat in eggs, milk, and vanilla. Stir in dry ingredients until just blended then gently FOLD in the ripple. Divide in greased muffin tray and bake at 400 for 12-13 minutes.
We had ours this morning with hot apple cider. Yum.
*buttermilk substitute: 1 T of lemon juice for every 1 C of milk (so you would need a 1/2 T of lemon juice to add to your milk for this)
Is it just me, or do these cookies NEVER go on sale?? That's why it's good to have a very simple recipe. :) I have no clue who came up with this recipe, but I know I learned it from somebody in Flagstaff. 1 box spice cake 1 can pumpkin 1 bag chocolate chips
Combine cake mix and canned pumpkin and mixed well until all the cake is wet. Then add desired amount of chocolate chips.
Place a heafty spoonful on greased cookie sheet and bake at 350 for 8-12 minutes depending on size of cookie.It's that easy! Yum.
ps. don't be tempted to add liquid because you don't need it!!!!
Mom, correct me if I am wrong, but I don't ever remember eating fish of any kind when I lived at home. I don't remember eating fresh caught fish until I married Bryan and had dinner at his parent's home. His Mom taught me how to fry it and it's the only way I have every tried. Fish is also the only dinner that all 5 people in our family eat! (I think I say that a lot) :)
This is best with FRESHLY CAUGHT fish, but the store bought tillapia, trout, or whatever you catch that day at the lake :) 6-7 tillapia fillet's 1 C flour 1/4 C lemon pepper 1 T salt olive oil
Rinse fish and set aside. Combing flour and seasonings together and mix well. Lightly dredge fish in flour mixture and fry in olive oil on skillet. Cook on each side about 5 minutes or so, I can never tell with fish, but it doesn't take as long as you think.
Serve with fresh lemon juice and red potatoes :) Yum.
PS. I just realized this looks a lot like Parmesan Chicken, but it isn't . . .
Ok, I know that this may seem like a no-brainer recipe to some of you, BUT believe it or not, there was a time in my young, newly-married life that I had no clue how to make mashed potatoes. I called my Mom, in a hurry, before my cute hubby came home from work. Sooo . . . just in case nobody knows . . . here ya go.
The best thing about mashed potatoes is that you really can't mess it up. :) 6-9 potatoes of your choice (I used red this time) 1 stick butter 1/4 C + milk salt, pepper, garlic powder, etc (optional)
Boil potatoes until tender when stabbed, yes I said stabbed, with a fork. Drain. Put taters in mixing bowl. I do it in my Kitchen Aid. Mix potatoes with 1/2 of butter on low speed until potatoes are semi-mush :) I then put on my whisk attatchement and whisk on med-high speed until all smooth. Slowly add seasonings and milk until creamy. Top with rest of butter.
You can add lots of things to this such as: cheese, onions, green onions/chives, sour cream. It depends on your personal style. Happy mashing.
I am still not home, but I couldn't resist posting this. I am at my in-laws house visiting and today we spent all morning out in the garden picking the rest of their tomatoes. My little 2 year old is a master tomato picker, let me tell ya. She was picking them off faster than we could put them in the bag! Almost all of the tomatoes were green, so I decided to try it out. After a little research online, I made up my own version of these tasty fried green toe-maters. We fried the red ones too, which were tasty, but not quite as much. 4-5 green tomatoes salt and pepper 2 eggs, beaten 1/3 C flour 1-2 C bread crumbs or corn meal vegetable oil or bacon grease
Wash and slice your tomatoes to about 1/4 in. thick. (We cut these way to thick and I think they would have turned out even better if they were thinner.) Sprinkle tomatoes with salt and pepper and lightly dust with flour on BOTH sides. Dip the toe-mater in egg and then in the bread crumbs/corn meal. Fry tomatoes in heated grease for about 3 minutes on both sides, or until nice and brown. Serve while hot!
*Lots of the recipes I looked at said to use either corn meal or bread crumbs. I used bread crumbs because I am a huge fan of bread crumbs. It also said to fry it bacon grease, which I will have to do next time. I bet that would be even tastier!
7-8 chicken tenders (less or more depending on family size) 1 C Parmesan cheese 1/2 bread crumbs 1 C mayo or 1 stick melted butter
This recipe originally called for butter, but I switched it out for mayo. I think it is yummier with mayo, but you use what you like.
Combine bread crumbs and cheese in medium bowl or ziplock and mix well. Dip chicken in butter or mayo (be generous if it's mayo). Dredge chicken in bread crumb mixture (be VERY generous). Place on cookie sheet to bake. Bake at 350 for 30 minutes.
I like to use tenders because it cooks faster and more even, but you can use breasts too. It seems like I can never make enough of this dish. There are never leftovers no matter how much I make. It is definitely a family favorite.
We have decided that these are our new family favorites. Soooo yummy. 1/2 C softened butter (1 stick) 3/4 C brown sugar 1/2 C sugar 1 tsp baking soda 1 tsp baking powder 2 tsp vanilla 2 eggs 1 package Andes Creme de Menthe Baking Chips* 2 2/3 C flour
Blend butter, sugar, soda, power, vanilla, and eggs until creamy. Stir in chips and then flour. Roll into small balls and bake on greased cookie sheet. Bake at 350 fo 8-10 minutes. Leave on pan for 2 minutes before moving to cooling rack.
*I only used 1/2 the bag and I thought it was plenty. Plus, that way you can make 2 batches. *The first time I made these, both Bryan and I thought something was missing. So this time around I added 1/2 tsp salt and it made a HUGE difference. They were perfect with the salt. Let me know what you do.
1 package egg noodles 1 lb ground beef 1 can cream of mushroom soup 1/2 carton sour cream 1 T onion powder salt and pepper
Cook noodles, drain, and set aside. Meanwhile brown hamburger and season with salt and pepper and onion powder. Add soup and sour cream and simmer until simmering and heated through. Serve over noodles or rice.
(The stroganoff I had growing up as a kid was not like this at all. I remember it being more orange. I also remember that I didn't like it very much. Care to enlighten me Momma? :)
I saw a recipe online somewhere for this and searched and searched for it. I couldn't find it. So I just kind of made it up.
Rice (how ever much your family eats) water (according to rice package) 2 T butter juice from 1 lime 1 tsp lime zezt 2 T fresh cilantro
I have a rice cooker, so I couldn't tell you to cook rice w/o it. In the rice cooker I put, the washed and drained rice, water, butter, lime juice, and zest. I gave it a good stir and pushed "cook" on the rice cooker. I sprinkled it with fresh cilantro and a lime wedge.
It was pretty tasty, but it still felt like it was missing something. I think next time I will add the cilantro in the rice cooker as well as 1 more lime. Any ideas?
Bryan, my husband, gets all credit for this recipe! This is a Tidlund family favorite. We ALWAYS have this when we are camping, but now we are starting to have it more often since we have a place to cook in the backyard :) We all love it. My 2 year old had 3 drumsticks!!!!
I did all the prep work on this and Bryan cooked it all because he is THE MAN. I don't have a written recipe to go off of, so I am doing it from memory, I hope your results are as awesome as ours.
Dutch Oven Potatoes: 1 package bacon 1 onion, diced 6-8 potatoes, diced 1 cube of butter (in needed)
Start by heating up the dutch oven. Meanwhile, cut bacon into 1"x 1" squares. It doesn't have to be perfect, just as long as they are small pieces. Put into dutch oven and cook. Cut potatoes and onion into small-ish pieces or cubes. When bacon is cooked to your liking, DO NOT DRAIN GREASE, and add potatoes and onions. Cook until potatoes and onions are cooked through, while stirring frequently. You don't want burned taters.
If things need a little lubing up, use the butter. You probably won't need it with all the bacon grease, but just in case. We usually save these leftovers (if there are any) for breakfast the next day. Dutch Oven Chicken: (Adapt this to feed your family - the choice of chicken is up to you) Chicken breasts, thighs, and drumsticks w/skin on and bone in 2 C flour season salt and pepper red cayanne pepper 1 can shortening
In big ziplock add flour and seasonings. I never measure so just eyeball it. Make sure the seasonings are mixed throughout flour. Drain chicken and coat in flour mixture. Just shake in ziplock bag. Put all of shortening into dutch oven and heat through until melted. When oil is at right temperature, which I am not sure of because I have never cooked these, (I am sure you will know) carefully place chicken in the grease. Rotate and flip chicken when sides begin to brown. Make sure your dutch oven has a lid or you will get hot, flaming grease everywhere. Safety comes first :) Put goggles on if you don't trust your self - hee hee. Once chicken reaches internal temperature of 180 degrees it is done! Let drain over paper towels and serve!
Nothing beats homemade Chicken Noodle Soup - nothing! Doesn't that look sooo yummy?? Well, it is :) Chicken Noodle Soup w/Homemade Noodles*
Noodles: (double if serving more than 4) 1 beaten egg 2 T milk 1/2 tsp salt 1 C flour (approx)
Combine egg, milk, and salt. Add enough flour to make a stiff dough. Roll out on floured surface to about 1/4 in. thick. With pizza cutter, cut noodles to desired size. My family likes them on the smaller size. I actually ended up cutting the noodles in half again. So it is entirely up to you. Transfer noodles on cooling rack and let dry about 1-2 hours.
Soup: 4 C chicken broth 3/4 C chopped carrot 3/4 C chopped celery 1 1/2 C diced chicken breast 1/4 C minced onion 2 chicken bouillon cubes (optional) salt and pepper
Dice chicken and boil until cooked through. Drain water, but keep about 2 C of it. Add broth and veggies to remaining water and chicken. Let come to a boil. Let cook until veggies cooked through. Add noodles and let simmer about 10 minutes. Add salt and pepper to taste.
**Addition*** I forgot to mention that if you prefer a thicker soup, mix 3 T of softened butter to about 2 T of flour. Stir in soup until thickens.
*If you are not up to making noodles, just use a package of egg noodles. *If you don't feel like dicing chicken, use 1 large can of chicken instead! * You can do this with a leftover rotisserie chicken or leftover turkey too. Just use that broth instead of canned broth. :) We had Turkey Noodle soup after Thanksgiving last year and it was sooo yummy. *I didn't realize this until my wonderful hubby said so, but use low-sodium chicken broth then you have more control over the amount of salt in the soup.
These are the yummiest homemade rolls I have ever had, except maybe Grandma Boyer's, but I don't have her recipe - so sad. Anyways, they very easy and always turn out!Lionhouse Rolls* 2 C warm water 1 egg 1/4 C sugar 1/3 C butter, melted and cooled 2 T yeast 2 tsp salt 2/3 C powdered milk 5 - 6 C flour
Dissolve dry milk in warm water completely. Add yeast, sugar, butter, egg and 2 C of flour. Mix briefly then add salt and remaining flour. Dough will be very sticky, but don't add more flour than you need, just until the dough sticks to hook and not sides of bowl. Leave in bowl and allow to rise until doubled - up to 2 hours!
Roll dough on floured surface into large rectangle until 1/2 in. thick. With a pizza cutter, cut 2"x4" rectangles. Roll up rectangles, pinch sides, and tuck slightly under. Arrange rolls on half baking sheet in 5x7 array.
Bake at 375 for 15-20 minutes. Brush with butter when they come out of oven and cool on cooling rack to avoid soggy bottoms. (Nobody wants a soggy bottom) Hee Hee Shape rolls and allow to rise until doubled or another 1 hour!
*I NEVER have powdered milk on hand so I usually end up using 1 C warm water and 1 C warm milk - it has always worked for me. Maybe that means I need to be better with my food storage. *I put my rolls in baking dishes this time. This way they are more like pull apart rolls.