Wednesday, June 6, 2018

Kaydi's Lunches

Main Dish
Chicken Strips
Macaroni & Cheese
Chef Salad
Peanut Butter & Jelly
Ham Rolls

Chips & Salsa
String Cheese
Cottage Cheese

Squeeze Applesauce
Mandarin Oranges

Crackers & Cheese
Goldfish Crackers

Lettuce Salad

Sunflower Seeds
Hard Boiled Eggs

Finger Jello

Monday, April 2, 2018

LouAnn's Meatloaf

Combine in a bowl...
1 lb. ground beef
1 egg
1 cup Rice Krispies
1 tsp. salt
1/4 tsp. black pepper
1 T. chopped onion

3 T. brown sugar
1/4 cup ketchup
1/8 tsp. nutmeg
1 tsp. dry mustard

Add half of the sauce mixture to the meat mixture.  Place meat mixture in loaf pan and pour remaining sauce on top.  Bake at 375 degrees for one hour.

Sunday, March 18, 2018

Caramel Corn

1 package of puff corn
1 cup butter (no margarine)
1 1/4 cups of brown sugar
2/3 cup of light corn syrup
1 tsp. baking soda

Combine butter, brown sugar and light corn syrup in a 2 quart sauce pan.  Cook on medium heat until mixture has melted.  Once mixture has melted add the baking soda.  (This may cause the mixture to foam.)
Pour puff corn into a large roaster pan.  Pour caramel mixture over the puff corn and stir until mixed.
Place in oven at 250 degrees for 45 minutes, stirring every 15 minutes.
Remove from oven, pour on wax paper and break apart.  Let cool and enjoy!

Sunday, January 14, 2018

Cheesy Ham & Potato Soup

8 large potatoes, peeled and diced
1 large onion, chopped
3 cups chopped ham
1.5 - 2 cups shredded, cheddar cheese
2 T. melted butter
3/4 cup chicken broth
2 cans cheddar cheese soup
1 can cream of chicken soup
seasoning salt, pepper, garlic powder

Layer half of ingredients in slow cooker as follows: potatoes, onion, ham, cheese.  Season with seasoning salt, pepper and garlic powder.  Repeat the layers again, using all chopped/shredded ingredients and season the top layer. 
In a bowl, combine melted butter, chicken broth and soups.  Stir well.  Pour soup mixture over top of ingredients in the slow cooker.  Cook on high 4-5 hours or low 6-8. 
Stir the ingredients one or two times if home during the cooking duration; if not home, it will still cook fine.

Mom's Hot Chocolate

1 1/3 cup hot water
3 cups sugar
2T & 1tsp. cocoa

Bring to boil - keep stirring.  Let boil for a few minutes.

Add 1 gallon whole milk and 1/2 tsp. imitation vanilla. 

Let warm through.  Enjoy!

Sunday, November 12, 2017

Old-Fashioned Sausage Gravy

1 lb. pork sausage
3 T. flour
2 cups whole milk
1/4 tsp. salt
1/4 tsp. pepper

In a large skillet, cook sausage over medium heat until browned and crumbly.  Using a slotted spoon, remove sausage from pan, reserving drippings in skillet.  Add enough vegetable oil to skillet to equal 3 tablespoons drippings, if necessary.  Add flour to skillet, whisking until smooth.  Cook over medium-high heat, whisking constantly, for 3 minutes or until lightly browned.  Reduce heat to medium.  Gradually add milk, whisking constantly, until gravy is thickened.  Stir in sausage, salt and pepper.  Serve immediately over hot biscuits or mashed potatoes.

Buttermilk Biscuits

3 cups all-purpose flour
1 T. baking powder
1 T. sugar
1 tsp. salt
3/4 tsp. cream of tartar
3/4 cup butter
1 1/4 cups buttermilk
milk for brushing (optional)

Preheat oven to 450 degrees.
In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture.  Add buttermilk all at once.
Using a fork, stir just until mixture is moistened.
On a lightly floured surface, knead dough just until dough holds together.
Place on parchment lined baking sheet.  Pat dough into a 3/4-inch-thick rectangle.
Cut into 12 squares or rectangles.  Do not separate.
If desired, brush with milk.
Bake 10 to 14 minutes or until golden.  Serve warm.

recipe from The Magnolia Journal, summer 2017