Peach Crisp

 2  15-oz. cans sliced peaches (or 4 to 5 large apples, sliced)

1/2 cup all-purpose flour

1/2 cup oats

1/2 cup brown sugar

1 tsp. cinnamon

14/ cup butter or margarine

Preheat oven to 375. Lightly coat an 8x8 inch pan with non-cooking spray. Place fruit in prepared pan. In a large bowl, mix together flour, oats, sugar and cinnamon. Add butter and 'cut in' with pastry blender. Sprinkle topping over fruit. Bake for 30 - 45 minutes or until fruit is tender and topping is golden brown. 

Meat Balls

1 lb. ground beef

1 lb. ground pork

1 can (6 oz.) tomato sauce

1 c. milk

3/4 c. oatmeal

1/4 tsp. pepper

1/2 tsp. salt

Sauce:

4 T. brown sugar

1 T. minced onion

1 c. ketchup

1 T. Worcestershire sauce

1/2 T. soy sauce

Combine the meatball ingredients, mix well. Form into balls and arrange in a 9x13 pan. Combine the sauce ingredients and put on top of meatballs. Bake at 350 degrees for one hour.

Tomato Herb Soup

 

• 1/2 tsp. garlic powder
• 1/4 cup olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp dried rosemary
• 1 pinch crushed red pepper
• 1/4 tsp freshly cracked black pepper
• 1 (6oz.) can tomato paste
• 1 T. brown sugar
• 1 (28oz.) can crushed tomatoes
• 3 cups vegetable broth

• In a sauce pot add garlic powder with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes.
• Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker, almost burgundy hue.
• Add the crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally. Serve hot.

Copycat Chicken Nuggets

 2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces

3 T. dill pickle juice

1 c. cornstarch

1/2 tsp. garlic powder

1/2 tsp. paprika

1/4 tsp. salt

1/4 tsp. pepper

2 egg whites

2 T. soy sauce

2 T. Dijon mustard

In a bowl, add the chicken and pickle juice, toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the remaining ingredients to form a thick batter. Add water to mix but don't make too runny. Add the batter to the chicken mixture and toss to coat. 

In a deep skillet or electric skillet, heat oil to 375 degrees. Fry chicken pieces until browned on each side and juices run clear. Drain on paper towels. 

Instant Pot Shredded Chicken

 3 large chicken breasts

1 tsp. salt

2 tsp. onion powder

1 tsp. paprika

1 tsp. celery seeds

3/4 cup water

For chicken tenders, 8 minutes. For chicken breasts, 10 minutes. Shred, then cook for another 2 minutes. 

Baked Oatmeal

 2 cups old fashioned oats

1/3 cup packed light brown sugar

1 1/2 tsps. ground cinnamon

1 tsp. baking powder

1 1/2 cups milk

1/2 cup unsweetened applesauce

2 T. unsalted butter, melted

1 egg, beaten

1 tsp. vanilla

Preheat oven to 350. Grease an 8x8 inch pan with nonstick cooking spray and set aside. In a large bowl, combine the oats, brown sugar, cinnamon and baking powder. In a medium bowl, combine the milk, applesauce, melted butter, egg and vanilla. Add the milk mixture to the oat mixture; stir well. Pour the oatmeal mixture into prepared pan and top with raisins, diced fruits, nuts or chocolate chips if desired. Bake for 40 minutes or until oatmeal is set and golden brown. 

Kaydi's Strawberry Cake & Frosting

STRAWBERRY PUREE

• 2 pounds fresh strawberries, rinsed and hulled

CAKE

• 2 and 1/2 cups cake flour (spoon & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1.5 sticks unsalted butter, softened to room temperature
• 1 and 3/4 cups granulated sugar
• 5 large egg whites, at room temperature
• 1/3 cup sour cream or plain yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk, at room temperature*
• 1/2 cup reduced strawberry puree (see step 1)
• optional: 1–2 drops red or pink food coloring

Frosting

    6 cups powdered sugar

    1 1/2 cups salted sweet cream butter

    1/2 cup pureed strawberries

1. Make the reduced strawberry puree first, and let cool: Puree 1 pound of rinsed and hulled strawberries. You should have a little over 1 cup. Stirring occasionally, simmer the puree over medium-low heat until you’re left with 1/2 cup or slightly more (you need 1/2 cup for the cake). This takes at least 25–35 minutes, but could take longer depending on your pan or how juicy your strawberries were. Allow to cool completely before using in cake batter. I always make the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Allow it to come back to room temperature before adding to the cake batter. (See Notes for further make-ahead instructions.)
2. Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
3. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of room-temperature reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired.
5. Pour batter evenly into cake pans. Bake for around 24–25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

1. Make the reduced strawberry puree first, and let cool: Puree 1 pound of rinsed and hulled strawberries. You should have a little over 1 cup. Stirring occasionally, simmer the puree over medium-low heat until you’re left with 1/2 cup or slightly more (you need 1/2 cup for the cake). This takes at least 25–35 minutes, but could take longer depending on your pan or how juicy your strawberries were. Allow to cool completely before using in cake batter. I always make the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Allow it to come back to room temperature before adding to the cake batter. (See Notes for further make-ahead instructions.)
2. Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. 
3. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of room-temperature reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. 
5. Pour batter evenly into cake pans. Bake for around 24–25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
6. Frosting: Mix powdered sugar and butter with a mixer on low. Add strawberry puree and mix until the right consistency. 

Recipe from Sally's Baking Addiction

Oven Ribs

 Season ribs on both sides. Lay on rack in pan, cover with foil and bake at 325 for 3 hours. Remove from oven and cover with bbq sauce. Put back in oven for a few minutes until sauce is set. 

Lazy Lasagna

 1 or 11/2 lbs. ground beef

1/2 tsp. salt

1/4 tsp. pepper

1 jar pasta sauce (I used Hunts Garlic & Herb.)

1/2 to 1 cup water

1 (20 - 25) oz. package refrigerated or frozen cheese ravioli

2 cups shredded Italian blend cheese

Preheat oven to 400. Brown ground beef in a large skillet and drain. Return to heat and add salt and pepper, mix well. Stir in pasta sauce and water; bring to a boil. Cook 1 - 2 minutes, stirring occasionally. In a greased 9x13 pan, layer half the ravioli, half the beef mixture and half the cheese. Repeat with the remaining ravioli, beef mixture and cheese. Cover with foil and bake 15 or 20 if using frozen ravioli. Uncover and continue baking until sauce is bubbly and pasta is tender, approximately 15 - 20 minutes.

Kaydi's Edible Cookie Dough

 3/4 cup flour

1/4 cup sugar

1/4 cup brown sugar

1/3 cup chocolate chips

1/4 cup (1/2 stick) melted butter or margarine

sprinkle of salt and vanilla extract

Mix together and add a splash of milk for desired consistency.

Lazy Pot Lasagna

20 oz. four cheese ravioli

24 oz. pasta sauce

4 c. shredded mozzarella cheese

1 lb. cooked ground beef or Italian sausage

Spray the inside of a 6-quart crock-pot with non-stick cooking spray. Pour 1/2 of the jar of pasta sauce in the crock-pot. Spread 1/2 of the frozen ravioli on top of the sauce. Spread 1/2 of the cooked meat over the ravioli. Spread 2 cups of cheese over the meat. Repeat these steps one more time, making two layers in the slow cooker. Cover and cook on HIGH for 1 hour 45 minutes or LOW for 3 hours 30 minutes or until done.

4th of July Menu 2021

Satuday, July 3 - Breakfast
Omelets
French Toast Bake
Watermelon

Lunch - Williams

Saturday Supper
Steak
Oven Baked Hashbrowns (used tator tots)
Strawberries & Blueberries
Corn
Dinner Rolls

Sunday, July 4 - Breakfast
Biscuits & Gravy
Fresh Fruit

Sunday Lunch
Cheeseburgers
Oven Fries
Baked Beans
Grapes and other Fresh Fruit
Stained Glass Finger Jello
Strawberry Daiquiris

S'mores

Ruth's Biscuits and Gravy

1 roll of Jimmy Dean sausage

1 can of evaporated milk

1 - 1 1/2 cups 2% milk

2 tablespoons flour

4 tablespoons butter

Pillsbury Grand Biscuits  (I use the buttermilk)

 

Brown sausage. Add butter and flour, let the flour brown a little. Slowly add evaporated milk. Mix will be really thick. Continue to add milk to the mixture. Bake biscuits, serve and enjoy!

Banana Bread Muffins

 3/4 cup butter

3 cups sugar

3 eggs

6 ripe bananas, mashed

16 oz. sour cream

2 tsp. vanilla

2 tsp. cinnamon

1/2 tsp. salt

3 tsp. baking soda

4 1/2 cups all-purpose flour

Preheat oven to 300 degrees. In a large bowl cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Pour into muffin cups. Bake for 30-35 minutes. Makes 4 dozen muffins.

Simple Weeknight BBQ Beefburgers

 1 lb. ground beef, browned

1/4 cup brown sugar

1/2 cup water

1 cup ketchup

Mix all ingredients together and heat until thickened.

Southern Pecan Pie

1 cup sugar
3/4 cup light corn syrup
1/2 cup Blue Bonnet margarine
3 eggs, beaten
1 cup pecan halves
1 tsp. vanilla extract
1/8 tsp. salt

Blend sugar, syrup and margarine in a saucepan.  Cook over medium heat, stirring constantly, until mixture comes to a boil. Blend hot mixture slowly into beaten eggs. Stir in pecans, vanilla extract and salt. Pour into pie shell.  Bake at 375 degrees for 30 minutes. Makes one 9-inch pie.

recipe from Blue Bonnet Creative Cookery

No Knead Whole Wheat Bread (Hardin County Fair Challenge Recipe)

1 1/4 cups (10 oz.) nonfat milk, lukewarm (100-110F)
1/4 cup (2 oz.) orange or apple juice
3 T. honey
1 tsp. salt
1 packet instant yeast (about 2 1/4 tsp.)
2 cups whole wheat flour
1 1/4 cups all purpose white flour

*Grease the sides and bottom of an 8 1/2" x 4 1/2" loaf pan with cooking spray or spread.
*Combine the lukewarm nonfat milk, juice and honey in a large bowl. Add the remaining ingredients. Beat vigorously for 3 minutes.  Dough will be very thick.  Scoop the dough into prepared pan. Cover the pan with a clean towel. Let the dough rise in a warm place for 45 - 75 minutes, until almost double. Time varies according to room temperature.
*Preheat the oven to 350 degrees when dough is almost doubled.
*Remove towel and bake bread for about 30 minutes. Dough will pull away from sides of pan when bread is done. Let bread cool 30 minutes before slicing.

Source: spendsmart.extension.iastate.edu/recipe/no-knead-whole-wheat-bread

Baked Spaghetti

1 package (16 oz.) spaghetti
1 1/2 lbs. ground beef
minced onion
2 cans condensed tomato soup, undiluted
1 can (8 oz.) tomato sauce
1 cup water
2 T. brown sugar
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
1/8 tsp. garlic salt
1 - 2 cups shredded mozzarella cheese

Break spaghetti in half; cook according to package directions. Meanwhile, in a dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
Drain spaghetti; stir into meat sauce.  Add 1/2 cup of the cheese. Transfer to a greased 9x13 baking dish. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining cheese.  Bake 10-15 minutes longer or until cheese is melted. Yields: 12 servings

Banana Bread (Hardin County Fair Challenge Recipe)

2 large eggs
1 cup sugar
3 T. milk
1/2 cup margarine, softened
3 bananas, mashed (minimum 1 1/2 cups)
1/2 tsp. salt
1 tsp. baking soda
2 cups flour
1/2 cup chopped walnuts (optional)

Pre-heat oven to 350 degrees.  Grease 1 large loaf pan (no smaller than 8x4, 9x5 is as large as you should go.)  Mash the bananas to a smooth consistency with either a potato masher or wooden spoon. Mash in the margarine.  Add all the rest of the ingredients at one time and stir together until just barely blended.  The batter will be a little lumpy.  Bake in the center of the oven for 1 hour or until a knife inserted in the center comes out clean.  Butter the top crust when done baking for a shiny crust.  Let cool for 10-15 minutes before removing from the loaf pan and cooling completely on a rack.

Recipe from Albert City Our Saviors Lutheran Church Cookbook

Kaydi's Frosted Sugar Cookies

1 cup room temperature butter
1 1/2 cups sugar
2 eggs at room temperature
2 tsps. vanilla
3 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt

Mix well, roll and cut out.  Bake for 10-12 minutes at 350.

Icing
5 1/2 cups sifted powdered sugar
7 T. egg whites