Jump to content
beckymcrn beckymcrn (New Member) New Member

Favorite Recipes

Lounge   (2,379 Views 29 Comments)
3,833 Visitors; 679 Posts
If you find this topic helpful leave a comment.

Hello Everyone

I was reading another post and saw a recipe posted and thought why don't we just share our favorite recipes. We could start with summer favorites like salads and go on from there.

I will start with Grandpap's homemade baked beans (If the guys at the mill where my husband works knew I was sharing they would go nuts. I've told them I can not give the recipe)

Ingredients

1 can regular baked beans

1 can butter beans

1 can kidney beans

1 clove garlic

1lb bacon

1 onion

1 cup ketchup

1 1/2 cup brown sugar

Cook bacon with garlic and onion until cooked. Place each can of beans along with cooked bacon, ketchup and brown sugar and cook in crock pot for 4 hours on high. (six on low)

I hope yal like them. My family loves grandpap's baked beans. :)

Becky :wavey:

Share this post


Link to post
Share on other sites

Oh, I have SO many... we'd be here all day. :chuckle

I'm going to dig out my family cookbook when I get home from work today! :)

Share this post


Link to post
Share on other sites

I love anything with pesto on it and I have this very quick recipe.

Pesto chicken:

1 package Chicken breast (or your favorite chicken parts) - season w/ salt and pepper

1/2 onion or 1 cup

1 cup green pepper

2 cups mushrooms (I like portobello)

2 tsp olive oil

3 Tablespoons basil pesto (I like Classico brand)

1/2 cup chicken broth or white wine, water.

**********************************

cut chicken into smaller pieces (I cut a whole chicken breast into 4 pieces), brown both sides in the olive oil, add veggies,liquid, cover the skillet and cook until veggies are tender and chicken is done. You can serve over pasta or as is with a salad for a carb-friendly meal

Share this post


Link to post
Share on other sites

I was inspired by the recipes on the "Good Morning Wednesday" thread today--I'm making Cordon Bleu as I write this.....

Three chicken breasts, pounded flat enough to make them large enough to wrap around the filling.

A little ham and a little cheese in each one. A lot might ooze out, too little might leave you wondering where it all went. I like mine a little oozy.... Gently pull the chicken over the filling like you are wrapping a present. I started off with toothpicks to hold them together, later decided what the heck and took the tooth picks out. For some reason, they stayed intact.

I used my coffee grinder (cleaned out with a slice of white bread) to turn about 2 dozen saltines into crumbs so fine they were almost like flour. Seasoned that with a little garlicky seasoned salt.

Beat one egg with a splot of water ("egg wash").

Gently rolled the first one in the egg, then in the "flour," then back to the egg, then back to the "flour," and into about 1/4 inch of peanut oil (high flash point so it heats higher without burning), mixed with a little virgin olive oil for flavor. Did the same with the others.

They weren't going fast enough to suit me, so after they were lightly browned on most sides, I put them into a 350 oven for 30 minutes.

That buzzer should be going off any minute now.

Mmmmmm, MMMMM!

Share this post


Link to post
Share on other sites

Mexican Casserole

1 lb ground beef browned, with

chili powder to taste &

1 small diced onion

add:

1 to 2 cans of cream of mushroom soup (a little water to thin) &

2 cans Rotel diced tomatoes.

Pour a portion over a layer of cut up corn tortillas in casserole dish, then sprinkle w/

grated cheddar cheese.

Repeat layers of tortillas, meat mixture & cheese. I like to add a layer of

sliced black olives, too. You can also add other things to your liking. I like to add

1 can of refried beans, sometimes. Finish off w/cheddar cheese layer. (You can also add

a little Jack, Colby, or Mozzarella cheese on top if you like).

Cover w/foil & bake at 350 degrees for 30 mins. Serve with rice and beans on the side if you like, and a nice salad or guacamole. I also like to serve Tostitos, or some brand of Corn tortilla chips w/it. I don't usually add salt to anything, but you might want to add it to the ground meat as it's browning.

Share this post


Link to post
Share on other sites

Meat for nachos or tacos:

Brown ground meat with onions (I use ground round or sirloin usally)

Pour off grease

Add seasoning such as cayene pepper, chili power (lots for me), red pepper (small amt.), garlic or garlice powder, pepper, dash or so of salt, and 16 ounce can or so or tomato sauce or canned crushed tomatoes or that kind of product and simmer from 20-25 mins. with tom. sauce to a little longer, maybe 40-45 mins., for crushed tomatoes, etc. and serve on taco chips or in tacos with lots of cheddar cheese, sour cream, and salsa...maybe some guacamole. YUM!

Share this post


Link to post
Share on other sites

1 package Chips Ahoy cookies

2-3 cups skim milk (or what ever milk you like)

2 containers of Cool Whip. (Regular size)

9x12 pan

Dip cookies in milk and line them in the bottom of your pan. After a layer of cookies then add a layer of whip cream. Continue until the top of the pan then crumble remaining cookies on top. Refrigerate for about 2 hour until all sets and serve. (Pot Luck Favorite)

:clown: :clown:

Share this post


Link to post
Share on other sites

Becky, my Gammy used to make a very similar concoction, but she used chocolate wafers (the kind that are almost black--look like the cookie part of an oreo, color-wise), and didn't dip them in milk.

She stood them on end with whipped cream between them, then covered the whole thing with the rest of the whipped cream and dusted the top with some finely crushed cookie crumbs.

Into the freezer it went for at least a day--she called it "freezer cake" (very creative, that lady :rolleyes: ). She would slice it on the diagonal--it made for an interesting presentation.

I loved it so much, I used to ask for it for my birthday.

Thanks for bringing back the memory!

Share this post


Link to post
Share on other sites
Mexican Casserole

1 lb ground beef browned, with

chili powder to taste &

1 small diced onion

add:

1 to 2 cans of cream of mushroom soup (a little water to thin) &

2 cans Rotel diced tomatoes.

Pour a portion over a layer of cut up corn tortillas in casserole dish, then sprinkle w/

grated cheddar cheese.

Repeat layers of tortillas, meat mixture & cheese. I like to add a layer of

sliced black olives, too. You can also add other things to your liking. I like to add

1 can of refried beans, sometimes. Finish off w/cheddar cheese layer. (You can also add

a little Jack, Colby, or Mozzarella cheese on top if you like).

Cover w/foil & bake at 350 degrees for 30 mins. Serve with rice and beans on the side if you like, and a nice salad or guacamole. I also like to serve Tostitos, or some brand of Corn tortilla chips w/it. I don't usually add salt to anything, but you might want to add it to the ground meat as it's browning.

This is a great recipe ...my kids love it...and I also make it with chicken...you can use a can of chicken in a pinch or your choice of pieces cooked ahead or leftover.

Adding different colored bell peppers and sauteing them with the onions prior to mixing with the cream soup mix adds color and flavor. Also add a can of rinsed black or red beans...and you can completely substitute beans for meat for a vegetarian meal. :) This casserole is great for crowds in large quantites...and warms up well. I've seen it with variations and called "King Ranch Chicken' in some cookbooks. :)

Share this post


Link to post
Share on other sites

Chili Relleno's Con Elote on Rice --

3 or 4 servings

Chilis:

6 Ancho or Poblano Chilis

Filling:

Some white wine or water for saute-ing

2 Cups corn

1 Med. onion

2-3 cloves garlic

1t epazote

salt/pepper to taste

Rice:

1 Cup, made with 2 Cups veg. stock

Topping:

1/2 Cup non-fat yogurt (it called for sour cream, so if you like

sour cream, you might want to try the

fatfree kind.)

Some sprinkles of fat-free cheddar for the top

Slit the chilis (leaving the tops intact) and clean out the middles.

Sautee the onion and garlic in the liquid until soft.

Add the corn and simmer until done (5 minutes or so).

Mix in the epazote, salt and pepper.

Stuff the corn mixture into the chilis.

Put half the rice into a baking dish, put the chilis on top, and then

put the rest of the rice on top of that.

Top the rice and chilis with the yogurt and sprinkle with cheddar.

Bake at 350 for about 30-40 minutes.

Share this post


Link to post
Share on other sites

Anyone have a good cookie recipe?? My 9 year old is in her first year of 4-H and is taking foods. She has to make cookies this year. Any suggestions?

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
×

This site uses cookies. By using this site, you consent to the placement of these cookies. Read our Privacy, Cookies, and Terms of Service Policies to learn more.