Potatoes Extraordinaire

Ingredients:
5 pounds potatoes, peeled
8 oz cream cheese, softened
1 cup sour cream
1/4 cup butter
1 Tbsp onion salt (or powder)
salt and pepper to taste
paprika

Directions:
Peel and cook potatoes, drain and mash well. Add in cream cheese and butter in pieces. Let sit for a few minutes to melt/soften. Add remaining ingredients. Beat with mixer until smooth and fluffy. Scrape into 2 quart casserole dish. Top with pieces of butter here and there and sprinkle with paprika. Cover and cook at 350 until heated through.

Can be prepared in advance and refrigerated. It is rumoured to freeze okay, but I haven't tried it yet!

This is another recipe from my mother-in-law. Yummy!

"Grandma's" Casserole

Ingredients:
1 package egg noodles
1 lb ground beef (I rarely use this much)
1 chopped onion (I never add this)
1 15 oz can of tomato sauce
garlic powder, onion powder (if not using real onion), seasoned salt, italian seasonings to taste

1 cup sour cream
1 cup cottage cheese
1 cup shredded cheddar cheese

Directions:
Cook egg noodles and place in bottom of 9x13 pan. I usually mix with a bit of the tomato mixture for better flavour.
Cook together ground beef and onion until brown and drain fat. Add in tomato sauce and spices. Simmer for about 15 minutes. Pour over noodles. Spread the sour cream, then cottage cheese, then sprinkle with cheddar.
Bake uncovered at 350 for 30 minutes or until bubbly and cheese is slightly browned.

Enjoy! This is a recipe I got from my husband's mother. It is so tasty! Apparently his grandma made it once and it has forever been labeled "Grandma's Casserole."

It freezes well but can become a bit watery.

Cucumber Spread

2 medium cucumbers
11 ounces cream cheese, softened (1 8oz pkg. + 1 3oz pkg.)
3 green onions, chopped (green and white parts both)
2 T. chopped fresh parsley
1/3 cup mayonnaise
1 t. garlic salt 1 t. dried chives (optional)
1/2 t. seasoned black pepper
1/4 t. hot pepper sauce
Thinly sliced bread and/or party crackers

Peel cucumbers, slice in half lengthwise and remove the seeds with a spoon. Grate by hand or with food processor. Squeeze by hand, then place between layers of paper towels and press hard to get out all moisture. Combine cream cheese with rest of ingredients in a food processor or mixer and mix well. Carefully stir in the cucumbers. Store in a covered container in the refrigerator for 7 to 10 days.

The secret to this recipe is to squeeze out all the moisture out of the cucumbers before adding them to the other ingredients. I first fell in love with cucumber sandwiches in South Africa where they were served with tea. There they usually slice the cucumbers very thinly, lay on paper towels to press out the water. Then they spread cream cheese on one side of the thinly sliced bread and then on the other slice of bread they spread butter. They were delicious.
This particular recipe comes from Darlene Warden of "As You Like It Catering" .

Pennsylvania Dutch Sugar Cookies

1 cup butter
2 cups sugar
3 beaten eggs
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla
4 1/2 cups flour
1/4 teaspoon salt

Cream butter and sugar...add eggs and blend. Mix dry ingredients together and slowly add into the creamed mixture. Add vanilla and blend. Wrap in wax paper and store in refrigerator to chill. When chilled roll out thinly on well floured surface. Cut into shapes and Bake 6 to 10 minutes. Before baking you can sprinkle with colored sugars and decorations or you can ice when cool.
from Joanna Chapmon

Broccoli Soup

1 cup broccoli, cooked


2 Tablespoons margarine or butter
1/3-1/2 onion minced
3 Tablespoons flour
1 1/2 cups boiling water
1-2 beef bouillon cubes (can use chicken)
1 cup shredded cheese (I use cheddar)

While the broccoli is cooking melt the butter in a skillet and add the onion. Cook until the onion is done and add flour making a paste. Slowly add boiling water stirring constantly. Add bouillon cubes and stir until melted. Just before serving add the cheese....or you can sprinkle a spoonful of cheese on each bowl and serve.
I usually take whatever broccoli I have and wing it. I thicken by mixing flour with hot water in a jar and shaking. And I use the powdered bouillon and add to taste. I really love this soup. It is low in calories and very tasty.

Pumpkin Dessert

Filling:
6 eggs (slightly beaten)
3 cups Libby pumpkin
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon ginger
2 cups milk
2 teaspoons cinnamon
1/2 teaspoon cloves

Topping:
1 box yellow cake mix
1 stick butter (1/2 cup)

Beat together all filling ingredients with mixer. Pour into a 9x13 baking dish. Cut 1/2 cup butter into one box yellow cake mix (I use Duncan Hines deluxe yellow cake mix). Spread lightly this mixture on top of the pumpkin mixture. Sprinkle with chopped nuts (pecans) if desired. Bake at 350 degrees for 50 minutes or until knife inserted into the middle of the filling comes out clean. Serve warm with whipped cream.

This recipe is like a rich pumpkin pie. I got it from Mrs. Heijermans when we were in candidate school to be missionaries in 1985. We love it and it's very quick and easy to prepare.

Greek Salad

In a large bowl add together, mixing after each addition:
3 large tomatoes, slice in half and then chunk into bite size pieces
1 small onion (red ones are pretty)slice thin in half or quarter rings
1-2 cucumbers, peeled (I use 1, of the English variety) chunk into bite size pieces
1-2 cups lettuce (I like to use Romaine) torn up into small pieces
1 can pitted whole black olives,drained (I like the small ones..some like the large)
8 oz. package Feta cheese cut into small pieces, can use less if you want
1-2 teaspoons oregano (crush 1 tsp. in the palm and sprinkle over all, mix and then add more if you want)(I use 1 1/2-2 tsp.)

When ready to serve add:
salt and pepper to taste (remember to be stirring after each thing is added)
1/4 cup olive oil and 1/8 cup red wine vinegar added at the same time (can mix together first if you want to)

This recipe was demonstrated to me by my good friend, Olga Tzinovos and was enjoyed on many occasions. It is a wonderful memory for my family and is traditionally always made with our lamb and Greek potatoes or our lemon chicken and lemon chicken soup...or any other meal. We all love it.

Spaghetti Sauce

4 pounds ground chuck (can use hamburger)
2-12 oz. cans of tomato paste
2-15/16 oz cans of tomato sauce
1/2 cup sugar
3 medium to large onions chopped very small
3 teaspoons garlic powder
2 teaspoons black pepper
4 teaspoons salt
6 Tablespoons chili powder
2 Tablespoons vinegar
hot water

Combine all ingredients in a LARGE heavy pan. Don't brown the beef or cook the onion first. Add 1/2 can of hot water from each can. (I swirl it around to get all the bits out and pour from can to can.) Stir all together and stir often at first to make sure the ground chuck doesn't clump together. Simmer uncovered slowly on a medium low heat for at least 3 hours, stirring occasionally. It does tend to pop out of the pan some so prepare for a clean up later. I would make it like this at first but in an emergency you can use a quart or so of home preserved tomatoes instead of the sauce and paste. I sometimes use two of the 28 oz tomatoes(crushed, pureed, whole, whatever) from the store or one or two of my quart size frozen tomatoes. This is pretty flexible...just be sure you have lots of tomatoes and don't forget the extra WATER. Add more water if you like it thinner.
I can't even remember where I got this recipe originally, but I have changed it to suit our tastes. It is very reminiscent of Jim's Spaghetti, a local restaurant.
We usually had this spaghetti when we were having guests and then the leftovers were either frozen in a freezer bag or made into baked spaghetti. If you thaw the leftovers you will likely need to add a 1/4 cup water or so to it to warm up without burning. It would serve us a couple of times later. Great served with a salad, garlic bread, and parmesan cheese.
Enjoy!

Corn Dogs

1/2 cup corn meal
1/2 flour
1 Tablespoon sugar
1 teaspoon salt
1 egg
1/2 cup milk
1 Tablespoon butter, melted

Mix all ingredients together and dip hot dogs, rolling to cover completely. Fry in hot oil (375 degrees) until lightly browned. Drain on paper towels and serve with mustard or catsup...or both. ;-D You could cut wooden skewers in half to provide holders to insert in the hot dogs after frying.

Easy Chocolate Chip Cookies

My mom passed this along to me quite some time ago, and I had forgotten about it until now. It was a big hit and will remain in our "keeper" pile for whenever we need something super easy and fun.

All you need:

1 yellow or chocolate cake mix
1/2 cup oil
2 large eggs
1 cup chocolate chips

Beat first three ingredients together until smooth and add chocolate chips. Bake on ungreased cookie sheets at 350 for 8-10 minutes and enjoy. (I will say, I think a little non-stick cooking spray couldn't hurt. I had a little trouble getting them off the trays)

Chocolate Cream Pie

I'm not sure where this recipe originated...but I think my mother perfected the art of making it. She made it for my dad's birthday most years. So what better time for me to whip it out than for my husband's 30th? And this time, I took pictures.

Ingredients:
1 cup sugar
2 squares baker's chocolate
5 Tbsp. flour
1/4 tsp. salt
2 cups milk
3 egg yolks, lightly beaten
2 Tbsp. butter
1 tsp. vanilla
1 pre-cooked, 9" pie crust


Unfortunately, I didn't have the time or ingredients for the perfect pie crust mentioned above. So, I had to make do with a standard. It bubbled when I cooked it, making the pie even more unsightly. But it was delicious. I can testify.
Directions:
In a large, microwavable bowl, place 1 cup of the milk and chocolate. Microwave at 30 second intervals until chocolate is melted. In another bowl, combine sugar, salt, flour, and other cup of milk. Mix well. Add to melted chocolate mixture. Cook in microwave for one-minute intervals until thick, stirring between each minute. Stir in egg yolks. Return to microwave and cook one minute longer, stirring once after 30 seconds. Remove from microwave. Add butter and vanilla. Pour into baked pie crust. Allow to cool at least 2 hours. Serve with whipped cream if desired. This can easily modified to cook on the stove top; however it does take more time than does the microwave version.

Chicken Casserole

5 Chicken Breasts or Whole Chicken

2 Tablespoons Flour
4 Tablespoons Butter or Margarine
1 Cup Milk

1 Can Campbell’s Creamed Chicken Soup
1 Can Campbell’s Cream of Celery Soup
1 can Broth (can use 1 can of the water you cooked the chicken in)

1 stick butter or margarine
8 Ounce package Pepperidge Farms Dressing Mix


Cook chicken until tender in water to cover. Set the breasts to cool out of the water. Reserve water. When cool chop.

While chicken is cooling, in a skillet or pan over low heat melt butter to make a white sauce. Blend in the flour and stir until smooth. Then whisk in 1 cup milk. Let thicken over the heat, careful not to let it burn.

When thickened add cans of soup and the can of broth. Stir until smooth.

In another pan melt the stick of margarine or butter. Remove from heat and add the dressing mix stirring to coat well.

Grease a 9X13 baking dish and layer lightly half the dressing, half the chopped chicken, then the soup mixture. Then the rest of the chopped chicken, then the soup and end with the dressing on the top. Bake at 350° for 35 minutes.
This casserole is great with leftover green beans or broccoli added. You can substitute cream of rice or mushroom soup or another canned soup for the celery soup. When I make this I usually don't use the canned soups at all, but make a lot of white sauce with flour, hot water, lots of broth (either from the chicken I cook or bought), and a bit of milk. If you don't use the canned soups be sure you salt to taste the chicken broth or the white sauce. It will be very bland without the salt. This casserole does freeze nicely.

One of the highlights of our missionary experience was meeting so many people who fed us and cared for our needs with the love of Jesus in their hearts. One of those was the Hupp family, Oscar and Ruby. Ruby made this casserole for us the first year we were in Grace Gospel’s mission conference, about 1985 or '86, when they invited us for dinner. We loved the casserole and the Hupp’s. Ruby and I were always going to make a cookbook together. Sweet lady.

Recipe for Water (Kind of)

How about a recipe that is all up to you? No measurements, and whatever suits your fancy with an outcome that does not disappoint! Check out the Fruity Water post over at Working Title. Waiting for testimonials...

Oatmeal Cake

Pour:
1 1/2 cups boiling Water over
1 cup Oats and
1 stick of Butter

Blend together in a different mixing bowl:
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs

Mix in another bowl:
1 teaspoon Salt
1/2 teaspoon Nutmeg
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 1/2 Cups All Purpose Flour

Add the flour mixture to the sugars and egg mixture, then add the oats mixture. Bake at 350 for 35 minutes in a greased and floured 9 by 13 pan. While cake is still hot add the topping. I always double the topping. Topping must cool for 15 minutes before adding to cake so you can make it while cake is baking and have it ready.

Topping: (doubled)
1/2 Cup Sugar (1 cup)
1/4 Cup Butter (1/2 cup)
1/2 Cup Evaporated Milk (1 cup)
1 Egg Yolk (2 yolks)
Cook these until mixture boils. Remove from heat and add:
1 Cup Coconut (2 cups)
1 Cup Chopped Nuts (2 cups...sometimes I don't double this part)
1/2 teaspoon vanilla (1 teaspoon)
Let cool 15 minutes before putting on cake.
From Aunt Con

Dump Cake

1 20 Ounce Can Crushed Pineapple in syrup, undrained, about 2 1/2 cups
1 16 Ounce Can Cherry Pie Filling
1 Box Yellow or White Cake Mix
1/2 to 1 Cup Chopped Pecans or Walnuts (optional)
1 Stick (1/2 cup) of Butter or Margarine
Whipped Cream or Ice Cream (optional)

Preheat oven to 350 degrees.
Grease a 9 by 13 cake pan and dump undrained pineapple in the bottom of the pan and spread evenly. Cover with pie filling, then sprinkle the dry cake mix over all evenly. If desired sprinkle nuts on top of the cake mix. Cut butter into small pieces and dot the top. DO NOT MIX. Bake at 350 for 50 to 60 minutes. Serve warm or cold by dipping or dumping out with a spoon. Top with a dollop of whipped cream or a scoop of ice cream for a great dessert.

Broccoli Salad

1 Bunch Broccoli or more(can add Cauliflower) broken into small pieces
2 teaspoons Chopped Onion
1 pound Fried Bacon cut up
1 1/2 Cup Grated Cheddar Cheese

Toss together in bowl.

Dressing:
3/4 Cup Mayonnaise
1/4 Cup Sugar
2 Tablespoons Vinegar

Mix together and pour over salad. Chill. This salad is better the next day so make it at night for the next day. And no matter how much you like it...don't eat too much of it. I say this from personal experience when I did not listen when told. It is sooo good. I usually use double the dressing and more broccoli.
From Joanna Chapmon

Pizza Casserole

1 Pound Hamburger
1-2 Jars Pizza Sauce (14 ounce)
Pepperoni
Mozzarella Cheese
Garlic Powder
1 Box Curly Screw Noodles (cooked)
Your Favourite Pizza Toppings

Cook noodles while browning hamburger sprinkled with garlic powder. Drain grease from hamburger. Drain noodles. Add pizza sauce to hamburger. Layer hamburger mix then noodles then hamburger, then pepperoni, cheese, noodles, hamburger, pepperoni cheese. Bake 1/2 hour at 350.

You can really layer this however you want and add whatever you want...ham, sausage, onions, green peppers, banana peppers, green or black olives....just whatever you like. We like ours saucy so we add two jars of sauce or I make my own sauce. Freezes well so make two and freeze one. Can use a deep casserole dish or a 9 by 13 pan and that will make a difference how many layers you make. Can't mess it up.
From Dianne Pierce

Spanish Rice

1/2 Cup Chopped Onion
1/4 Cup Finely Chopped Green Pepper
2 Tablespoons butter
Water
1 Can (16 oz.) stewed tomatoes, chopped and drained, reserve the liquid
1 Cup Long Grain Rice
1 1/2 teaspoon salt
1/8 teaspoon pepper

In microwave heat onion and green pepper in a 2 quart casserole dish with the butter. Cook on high for 2 1/2 to 3 1/2 minutes stopping to stir once. Add enough water to the reserved liquid to make 2 cups. Add to the casserole dish with all the rest of the ingredients. Heat covered for 10 to 15 minutes or until rice is tender, stirring once. Let stand covered 5 minutes before serving.
From Noelia Blatz

Lemon Chicken

Chicken breasts....enough for one each person + 2-4 more
(I use about 10-12 breasts...usually I use the skinless, sometimes I use boneless)
Boil chicken over medium heat in enough water to cover by a couple of inches, salted with about 1 Tablespoon salt and some pepper.
(I boil mine in a 6 quart heavy pot and fill it half full of water)
Remove chicken pieces when tender and strain broth back into pot. (I skip the straining)
Add rice to the broth...as much as you want...I usually add a cup or two....depending how much I am making. If you want a thicker soup add even more rice. Cook covered until rice is tender, about 25 minutes. Chicken breasts should be cooling.

In a separate bowl beat the juice of two lemons with 2 eggs. SLOWLY add a little boiling water whisking constantly! The eggs will curdle and partially cook if you add it too fast. This is to thicken the broth. When the eggs and lemon juice have been heated by a cup or so of boiling water, slowly pour into the broth whisking constantly. Turn the heat down to low.

Chop the two to four extra chicken breasts and add to the lemon rice soup.

Brown the remaining chicken breasts in oil and season on both sides with garlic salt (or garlic powder and salt) and Aromat (if you can find it). When the chicken is nicely browned on all sides remove to a platter.

Sizzle the juice of two lemons and a little extra oil if necessary in the pan to get up all the crusty bits. Pour this over the chicken pieces.

Serve with the soup and some nice bread and Greek salad. (It goes well with broccoli, too) Don't forget to sop up all the good stuff with the bread. Adjust this recipe to fit your family's size and taste. I always add more lemon. You can hardly mess it up.
From Helen Niavradakis

Lasagna

1 1/2 Pound Ground Beef
1 teaspoon Garlic Powder
1 1/2 teaspoons Salt
1 Tablespoon Parsley
1 Tablespoon Basil
1 Can Tomato Sauce (15/16 oz.)
1 Can Tomato Paste (6 oz)

6 Lasagna Noodles (cooked)

24 Ounce Carton Small Curd Cottage Cheese
2 Beaten Eggs
1/2 teaspoon Black Pepper
2 Tablespoons Oregano
1/2 Cup Parmesan Cheese

1 Pound Mozzarella Cheese, grated (divided in half)

Start frying the ground beef and put the water on for the lasagna noodles. Cook the noodles as the package directs with a bit of oil in the water. When the ground beef is browned, add the garlic powder, salt, parsley, basil, tomato sauce and paste. Mix well. Simmer. While the meat sauce is simmering put the cottage cheese into a medium size bowl. Add the eggs, pepper, oregano, and parmesan cheese. Mix well.

First layer:
Spread HALF the meat sauce into a 9 by 13 baking dish....then lay three of the noodles on top of the sauce, trying to cover the pan. Noodles will be hot, use tongs. Spread HALF of the cottage cheese mixture on top of the noodles. Sprinkle HALF the mozzarella cheese on top of the cottage cheese.

Second layer:
Begin this time with the NOODLES, placing them on top of the mozzarella cheese. Then spread the remaining cottage cheese mixture on top of the noodles. Sprinkle the rest of the mozzarella cheese on top of the cottage cheese mix and end with the other half of the meat sauce.

Bake at 375 degrees for 30 minutes. Let set 15 minutes before cutting so it won't be runny. This recipe freezes nicely, so why not make two and freeze one. Freeze in greased 9 by 13 pan and pop out to wrap in foil. Then you can take it out of the foil and put it right back in the same pan. Or line your pan with foil before you start, though I don't recommend this as the foil will stick to the lasagna and it will be hard to get out without getting foil in your food.
From Joyce Hampton

Chocolate Pudding--Mega Batch

1 1/2 Cups Sugar
1 Cup Cocoa
9 Tablespoons cornstarch (1/2 c. + 1T)
3/4 Salt

7 1/2 Cups Milk

4 1/2 teaspoons Vanilla


Mix together dry ingredients. Add enough of the milk to make a smooth paste, then whisk in the rest. Cook over medium heat until mixture thickens and comes to a boil. Stir constantly. Lower heat and cook 3 minutes longer boiling slightly and continuing to stir. Remove from heat and add vanilla. Stir and serve or pour into serving dishes, cover with wax paper to avoid a skin forming. Can be refrigerated and served with a dollop of whipped cream. We also like it hot with a bit of butter added if desired and bits of bread dropped in. Can also be made in the microwave stopping to stir every couple of minutes until thickened. Cook 3 more minutes stirring every minute. This is the recipe I use to make my chocolate pies. If I remember correctly this recipe will make 2 or 3 pies with a bit left over...depending on how full you make the pies.

Russian Teacakes--Mega Batch

Prepare a bowl of confectioner's sugar to roll cookies in when baked, and waxed paper to cool them on.

4 Cups Butter or Margarine (Softened not melted)
2 Cups Confectioner's Sugar
4 teaspoons vanilla
Cream together.

In another bowl mix together:
9 Cups all Purpose Flour
1 teaspoon Salt
3 Cups Finely Chopped Nuts

Work in the flour/salt/nuts. Mixture may be hard to mix...if you don't have a heavy duty mixer you should do this by hand.
Shape into balls. Bake on ungreased baking sheet at 400 for 10 to 12 minutes. Cookies will not look brown so watch your time carefully. As soon as you can handle the hot cookies, roll in a bowl of confectioner's sugar. Cookies will be very fragile so be careful. Set the rolled cookies on waxed paper to cool. When cool roll again in confectioner's sugar. Unbaked dough can be frozen in zip loc bags and thawed in refrigerator. Thaw and then continue to roll balls in confectioner's sugar and bake as above.

Granny's Refrigerator Crisps--Mega Batch

4 Cups Crisco
2 Cups Sugar
2 Cups Brown Sugar
4 Eggs

Cream together sugars and shortening. Add eggs and beat well.

In a separate bowl whisk together:
9 Cups Flour
2 teaspoons Soda
2 teaspoons Salt
8 teaspoons Cinnamon
2 teaspoons Nutmeg (freshly ground is great)
1 teaspoon Cloves

Stir into creamed mixture a little at a time.

Add:
2 Cups nuts, finely chopped (pecans)

Shape into 2 and 1/2 inch diameter rolls on wax paper. Freeze or refrigerate after wrapping logs in heavy duty freezer foil. Slice roll as thick or thin as you like...try both ways, one is crisper, the other chewier. Place 1 inch apart on lightly greased cookie sheet. Bake at 375 for 5 to 7 minutes. Reminds me of being home for the holidays...My mom has made these since I was a child.

Chocolate Chip Cookies, Mega Batch

Mix together and set aside:
9 Cups All purpose Flour
4 teaspoons baking soda
1 teaspoon salt

In another bowl mix together:
4 Cups Crisco or Butter (softened, not melted)
3 Cups Sugar
3 Cups Brown Sugar
4 teaspoons vanilla
8 Eggs

Blend til smooth, then add flour mixture slowly...a cup or two at a time. It's really nice to have a good mixer for this.

Add:
48 ounces Chocolate Chips (8 Cups)

Stir together. I usually reserve about a half cup of chocolate chips to add after I've used most of the dough up as the last bit may not have as many chips as the first. Spoon out onto UNgreased cookie sheets. Bake at 375 degrees for 9 to 11 minutes.

TO FREEZE dough spoon out into a quart size ziploc freezer bag. Make sure dough gets into both corners well. Fill the bag carefully avoiding air pockets. Don't put a lot of dough into each bag...you want it to be about an inch thick. Seal the bag, leaving no air at the top. Bags will stack in the freezer and you will have a small batch of cookies ready anytime. You can score lightly with a dull object (I use my knuckle)so that cookies will break off in a neat row and you can bake two or three cookies or the whole bag. It makes getting them out easier, too. Hope you enjoy this trick as much as I have. Nice to have a quick snack or dessert when friends come by. Nothing smells as nice as cookies baking. Also another tip...these frozen cookies are great to give to a new mother. She can bake them when she wants to with very little trouble. I know you can now buy cookie dough, but this just tastes so much better.

Chocolate Chip Cookies

Mix together:
2-1/4 Cups All purpose Flour
1 teaspoon baking soda
1 teaspoon salt

In another bowl mix together:
1 Cup Crisco or Butter (softened, not melted)
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 teaspoons vanilla
2 Eggs

Blend til smooth, then add flour mixture slowly...a cup or two at a time.

Add:
12 ounces Chocolate Chips (2 Cups)

Stir together. I usually reserve a half cup of chocolate chips to add after I've used most of the dough up as the last bit may not have as many chips as the first. Drop onto UNgreased cookie sheet. Bake at 375 degrees for 9 to 11 minutes.

Peanut Butter Cookies

1 Cups Shortening
1 Cups Sugar
1 Cups Brown Sugar
2 Eggs
1 teaspoons vanilla

Cream together.

In a separate bowl mix together:
3 Cups Flour
2 teaspoons Baking Soda
1/2 teaspoon Salt

Slowly add to previous mixture, mixing well.

Stir in:
1 Cup Peanut Butter

Make small balls and roll in granulated sugar. Flatten with a fork on ungreased cookie sheet.
Bake at 350 for 10 minutes.

Peanut Butter Cookies--Mega Batch

3 Cups Shortening
3 Cups Sugar
3 Cups Brown Sugar
6 Eggs
3 teaspoons vanilla

Cream together.

In a separate bowl mix together:
9 Cups Flour
6 teaspoons Baking Soda
1 1/2 teaspoons Salt

Slowly add to previous mixture.

Stir in:
3 Cups Peanut Butter

Make small balls and roll in granulated sugar. Flatten with a fork on ungreased cookie sheet.
Bake at 350 for 10 minutes. Dough can be frozen in logs or just in zip loc bags. Defrost in refrigerator and make small balls and continue as above, or cut the logs and roll in sugar.

Splenda Peanut Butter Cookies

1 cup peanut butter
½ cup splenda
1 egg
Mix together and drop by small spoonfuls onto ungreased cookie sheet. Bake at 350 for 10 to 12 minutes

Another similar recipe:
1 cup peanut butter
1 cup splenda
1 egg
1 teaspoon vanilla
Mix, roll into small balls, flatten with a fork and place on ungreased cookie sheet. Bake 325 12 minutes. Sometimes I roll the balls in extra splenda.

Family Recipe (No bake cookies)

½ cup milk
1 stick butter
2 cups sugar
1/3 Cup Cocoa

Prepare either wax paper or buttered platter to put the cookies on. I like to use wax paper myself but could use parchment paper. Mix together and bring to boil....boil one minute. I might let this boil 3 minutes, especially if I have doubled or tripled the recipe.

Remove from heat and Add:

3 Tablespoons peanut butter
1 teaspoon vanilla
3 cups oatmeal

Stir quickly and drop by spoonfuls onto wax paper. Should harden in an hour. If it hardens too quickly in the pan you can add up to half cup milk and stir together over low heat and try to spoon out again. Add the milk slowly and add just enough to liquefy the mixture. Careful not to burn. Drop as above.

Cheesy Egg Casserole

Serves 8...or 4 Smiths’

½ cup flour
½ teaspoon salt
½ cup butter/marg. (melted)
8 eggs
2 cups cottage cheese
1 8 oz can green chilies (optional)
4 cups (16 oz) shredded cheese

Combine flour, salt, and butter in large bowl. Add next four ingredients and mix well. Pour into lightly greased baking dish. Bake uncovered at 375 degrees for 30 minutes.

Can add bacon, sausage, ham as desired. Also very good with bits of bell peppers, mushrooms, tomatoes, or any other veggie that you desire. When low carbing can skip the flour....just put a couple of tablespoons of butter in the baking dish and melt...mix rest of ingredients together and add. This recipe is very easy and quick and can easily adapt to your favourite additions.
From Sheila Moeller

Bran Muffins

Bran Muffins

Pour 2 cups of boiling water over 2 ½ cups 100% Bran Cereal (Kellogg's brand, the one with little sticks ;-D). Let set.

In a bowl mix:
¾ cup shortening (Crisco)
2 ¼ cups sugar
4 jumbo eggs (6 med or large)

Slowly add 1 quart buttermilk.
Add bran mixture slowly and blend.

In another bowl mix together:

5 cups all purpose flour (or 3 wholewheat, 2 all purpose)
5 teaspoons soda
1 teaspoon salt
5 teaspoons cinnamon
1 teaspoon cloves (optional)

Stir these dry ingredients together and add to the previous mixture slowly. Add :
4 more cups of bran (rest of the box)
Stir together.

Pour into large container and keep in refrigerator. To make muffins: Preheat oven to 400º. Stir mixture, spoon out into greased muffin tins filling ¾ full. Bake for 15 minutes. Remove from oven and run a knife around each muffin turning on side. Serve with butter, jelly, and tea or coffee. Or just eat them plain. Very yummy! Especially with guava jelly. Yum!

Banana Bread

Mammaw Smith’s famous recipe

1 ½ cups mashed bananas (very ripe is best)
2 cups all purpose flour
½ teaspoon salt
1 teaspoon soda
1 cup sugar
½ cup shortening (Crisco solid)
2 eggs


Mash bananas and set aside. Stir/sift together flour, salt, and soda in a separate bowl and set aside. Mix shortening, sugar, and eggs in bowl with a mixer. When well blended add bananas, and flour mixture alternately. Pour into a loaf pan that has been greased and sugared. Bake 350º for one hour.

*********Note***************
If you have only one cup bananas, buttermilk may be added to make 1 ½ cups. Or make sour milk instead of buttermilk. 1 1/2 cups bananas are about 3 medium bananas.

Triple Recipe

4 ½ cups bananas
6 cups flour
1 ½ t. Salt
3 t. Soda
3 cups sugar
1 ½ cups shortening
6 eggs

Disinfectant/All Purpose Cleaner

(for counters and other surfaces)
1 Cup Vinegar
2 teaspoons Borax
1/4 Cup liquid dish soap

Mix all ingredients and pour into spray bottle. Add hot water to the mixture until the bottle is full. From Arlene

Laundry Soap

1 Bar grated Fels Naptha Soap
1/2 Cup washing soda
1/2 Cup Borax

Mix together. For normal loads use 2 Tablespoons. For heavy duty loads use 3 Tablespoons. This laundry soap does not get sudsy.
From Arlene

Welcome

Welcome to Providentially Fed, a collection of recipes, tried and true, favourites from our kitchens. We acknowledge that though our pantries may be full or empty, our needs are met by our Heavenly Father as we are providentially fed.