Monday, March 23, 2009

Oreo truffles

by Stephanie Reece
These little things are so tasty. Be careful though, they are very rich!

1 pkg. oreo cookies, finely crushed
1 8oz block of cream cheese
2 pkg (8 squares) semi-sweet chocolate melted

-Mix cookie crumbs and cream cheese together until well blended. Shape into 42 (1in) balls and place on wax lined baking sheets. Put in freezer of fridge to "firm" up.
Dip balled in melted chocolate; place on wax paper. Return to fridge for 1 hr or until firm. Store in tightly sealed container in fridge. For an added look, drizzle white chocolate on top.

**warning: this is really messy to make. Make sure NO ONE needs you when you are rolling the balls!**

Broccoli and Chicken Casserole

by Stephanie Reece
Ahhh...casserole! Need I say more?!

3 C. cooked chicken, cubed
1 C sour cream
1 lg. bag frozen broccoli cuts
2 cans of cream of chicken soup
2 C shreeded cheese
1/4 C milk

-Place chicken in the bottom of 9x13 in pan. Cook broccoli and (important!!!) drain completely and put over chicken. Combine soup, sour cream, cheese and milk. Spoon over mixture and bake covered at 350* for 30-45 minutes or until bubbly.

Cabbage Patch Stew

by Stephanie Reece
My mom has made this my whole life! This super yummy stew warms you to your soul and has tons of nutrients! I occasionally add more liquid and tomatoes to this stew than the recipe requires. I am a tomato -head and cant get enough of that flavor. Don't be afraid to play around with the tomato sauce and water proportions here, you may end up with a new twist! Enjoy!

1-1 1/2 lbs. ground meat (with onions)
1/2 head of a sm.-med. sized cabbage cored and shreeded
1-2 C diced celery
1 can of kidney beans
2-3 cans diced stewed tomato's
1 can tomato sauce
1 tbsp. worchester sauce
4-5 C water

-Brown meat with onion. combine all ingreadients in large pot and simmer for 1-2 hrs. We like to top with a handful of shreadded cheese!

Thursday, March 19, 2009

Quick Quiche

by Stephanie Reece

8 slices of bacon
4 oz shredded Parmesan cheese
2 tbsp melted butter
4 eggs, beaten
1/4 c chopped scallions (green onions)
1 tsp salt (optional)
2-3 tbsp flour
1 1/2 C milk

-Preheat oven to 350*. Cook bacon until evenly brown in skillet. Drain, crumble, set aside. Line 9 in. pie dish with bacon, cheese. In another bowl combine eggs, milk, butter, onion, salt, flour. Whisk together and pour into pie pan. Bake at 35 min or until set (puffed up). Can be served cold or hot, but I prefer it cold the next day! Yum!

Cheesey Potatoes (AKA Funeral Potatoes)

By Stephanie Reece

2lb bag frozen potatoes
2 cans of cream of chicken
1/4 C grated onion
2 C sour cream
1/2 C melted butter
2 C shredded cheese

-Mix all ingredients all together, season with salt and pepper. Place in 9x13in. pan and bake covered at 350* for 45 min. or until bubbly.

Chocolate Peanut Butter filled cookies

By Stephanie Reece
These are perfect cookies for those Christmas cookie exchange parties! They make a lot, and are cheap!

1 pkg chocolate chips
1 Tbsp Crisco
Ritz crackers
Creamy peanut butter

-Make PB sandwiches with crackers and place on parchment lined cookie sheets. Place in fridge or freezer to firm up. On low heat put chocolate chips and Crisco in pot to melt. Stir to remove lumps. One at a time using tongs dip cookies into chocolate and place on parchment lined cookie sheets. When sheet is full place back in fride. For an added touch, drizzle white chocolate over the tops!

Cheesy Potato Soup

Cheesy Potato Soup
by Tecia Brinkerhoff

6 cups cubed potatoes
2 cups sliced celery
2 cups cut carrots
1 cup diced onions
4 chicken bouillon cubes
1 tsp. Basil
4 cups water

12oz cheese Whiz
¾ cup flour
1 quart half & half
¾ cup butter
2 cups milk

Boil first 7 ingredients in large soup pan.

In saucepan, melt butter, add flour. Cook, stirring constantly, to caramel color. Add milk, cheese whiz and half and half. Stir, cook until thick and creamy.

Add to vegetables and mix well.


Cheesecake Supreme
Tecia Brinkerhoff

1½ cups finely crushed graham crackers
1 Tbsp. Sugar
½ cup butter, melted

For crust, in a bowl combine graham crackers, the 1 Tbsp. Sugar. Stir in melted butter.
Press crumb mixture onto the bottom & 2 in. up the sides of an 8- or 9-inch spring form pan. Set aside.

3- 8-oz pkgs. Cream cheese, softened
1 cup sugar
2 Tbsp. All-purpose flour
1 tsp. vanilla
¼ cup milk
3 slightly beaten eggs

For filling, in a large mixing bowl beat cream cheese, the 1-cup sugar, flour & vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs.

Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake @ 375° for 40-45 min. for an 8-inch pan, about 35 min for a 9- inch pan, or until a 2 ½-inch area around the outside edge appears set when gently shaken.

Cool in pan on a wire rack for 15 min. Using a sharp small knife, loosen the crust from sides of pan; cool for 30 min. more. Remove the sides of the pan; cool cheesecake completely on rack. Cover & chill at least 4 hours before serving.

Chocolate Krinkle Cookies

Chocolate Krinkle Cookies
Grandma Orton
I remember making these with my Grandma all the time

½ Cup Shortening
1/3 Cup milk
1-2/3 Cup Sugar
2 tsp. Vanilla
2 Eggs
½ Cup cocoa
2 Cups flour
2 tsp. Baking powder
½ tsp. Salt

Chill dough three hours then roll into balls. Then roll balls in powder sugar and bake @ 350°. Large cookies 15 min. & small cookies 12 min.

Peanut Butter Bars

Peanut Butter Bars
By Judy Ferguson

1 ½ Cup butter
1 Cup sugar
1 ¼ Brown Sugar
2 Eggs
1 Cup Peanut butter
1 ½ tsp. Soda
¾ tsp. Salt
1 tsp. Vanilla
1-Cup flour
3-4 Cups oats
Mix together and spread over a cookie sheet. Bake @ 350° until top is brown.

**1 ¼ cups peanut butter – spread on top while still warm

½ Cup softened butter
¼ cup milk add slowly
4 cups powder sugar
½ cup Cocoa
¼ tsp. Vanilla

Spinach salad

Spinach Salad
Donna Brinkerhoff


1 cup Oil
½ cup vinegar
½ cup Sugar
1 tsp. Poppy seed
½ tsp. dry mustard
1 tsp. dry onion powder
1 tsp. salt

Put all above ingredients into blender. Blend a couple of minutes & refrigerate.

Toss dressing with:

Baby spinach
1 Cup grated Swiss cheese
1/3 Cup chopped green onion
½ lb of fried crumbled bacon
Fresh mushrooms sliced
2 hard-boiled eggs chopped (optional)
Red leafy lettuce (optional)

Pretzel Salad

Pretzel Salad
Brinkerhoff family favorite

Bottom Layer:
2 Cups crushed pretzels
3 Tbsp. sugar
¾ cup melted butter

Combine ingredients in a 9x13 pan. Bake @ 400° for 4-5 min.
Set aside to cool.

Middle Layer: 8oz. ceam cheese, softened
1 cup Sugar
1 small can of drained crushed pineapple

Combine above and fold in 9oz pkg. of cool whip. Put on top of
Cooled pretzel crust.

Top Layer:
6oz. Pkg. of raspberry jello.
Dissolve with 2 cups of boiling water. Add pkg. Of frozen raspberries;
Let set partially & pour on cream cheese layer.

Refrigerate for at least 1 hour, or until top layer is fully set.


I got both of these on my Mission and Love them!! I make them all the time. Since it's March Madness I thought these recipes might be good snacks while watching basketball.

Artichoke Dip

1 can Artichoke hearts, drained & chopped
3oz Cream cheese, softened
½ cup Mayonnaise
1/3 cup Parmesan Cheese
Mix & put in oven-proof dish at 350° for 15-20 min

*It's best on table crackers

Yummy Tortilla Chip dip

1 8oz pkg. Cream cheese, softened
1 small bottle of pace salsa (8-10oz)
1 can of chili W/ no beans (15oz)

Combine together in crock-pot or in an oven safe pan until hot. Serve with tortilla chips.
Yummy with taco salad or tacos.

Monday, March 16, 2009

Parmesan corn

by Stephanie Reece
This corn is a staple at our dinner table in the summer!

4-6 ears of corn
1/2 stick of butter
2-3 tbsp kraft Parmesan grated cheese
1 tsp chopped fresh parsley

-boil or grill (wrap each husked ear of corn in foil and place on grill 15-20 min turning occisionally) corn. Mix melted butter, parmesan cheese and parsley together and spread onto corn.

Sweet potato balls

Sweet potato balls
by Stephanie Reece

2c mashed sweet potatoes
12 lg marshmallows
3/4 c finely crushed corn flakes
1/2 c packed brown sugar
2T milk
1/4 c butter

-mold large spoonfuls of mashed taters around one marshmallow. Roll ball in corn flakes. Place in shallow 1-1 1/2 qt. baking dish. In saucepan brink milk, brown sugar and butter to a boil. Pour over balls and bake uncovered for approx 15 min.

*Tip: mold cooled mashed potato around marshmallows and when done molding them all, then roll them in the flakes...this dish is messy!*

Drain Cleaner

This is the best drain cleaner when you don't have anything else.

Drain Cleaner
By Vickie Orton

1 Cup salt
1 Cup baking soda
1 Cup vinegar
2 Quarts boiling water
Pour salt, baking soda, and vinegar down the drain. Follow with boiling water.

Cool Whip Salads

Mandarin Orange Dream Salad
Talia Hudson

1 Small pkg. orange Jell-O
1 Small pkg. tapioca pudding (cook kind)
1 Small pkg. vanilla pudding (cook kind)

Mix the above with 3 cups water; bring to boil till thick let cool
Add 1 small Cool Whip
1 Large can Mandarin oranges

Pistachio Salad
Tecia Brinkerhoff

1 Can fruit cocktail
1 Can mandarin oranges
1 small pkg. Pistachio Instant pudding
1 small tub of cottage cheese
1 small tub of Cool Whip

Mix Cool Whip & cottage cheese together mix in pudding with a (little) juice from the fruit cocktail. Then mix in fruit. Serve or refrigerate only one hour.

Chicken Enchiladas

Chicken Enchiladas

By Tecia Brinkerhoff

2-4 Cooked Boneless skinless chicken breasts (cubed)
1 pkg. Flour tortillas
2 cans cream of chicken soup
1-pint sour cream
2 cups Monterey jack cheese or cheddar cheese
1 Cup mozzarella cheese
2 green onions
1 sm. can mild green chilies
1 small can of sliced black olives (optional)
Tabasco (to taste)

Mix cooled cubed chicken with all but 1/3 of the shredded cheese, chopped green onions, chilies, and black olives. Put desired amount in tortillas and roll then put into a 9x13 pan.

Sauce: warm on the stove, cream of chicken soup, sour cream, and some of the water from boiling the chicken (chicken stock). I also add a few shakes of Tabasco sauce to taste. Pour warmed mixture over stuffed tortillas, then sprinkle remaining cheese on top. Put tin foil loosely on top & take off last 5 min. of baking. Bake @ 350° for 30 min.

Chicken Enchiladas

By Stephanie Reece

2-4 boneless chicken breast, boiled shredded
20'ish corn tortillas
red enchilada sauce (recipe follows)
4 C shredded Mexican blend cheese

Red Sauce **NOTE: This goes fast so gather all ingredients and have them ready when you start, you don't want to burn this sauce!**
1 pkg New Mexico chili powder
1 pkg California chili powder
1/4 c oil (or enough to lightly coat bottom of pot)
2 tbsp flour
12 oz can of tomato sauce
4 c water
garlic salt, oregano to taste

-Heat oil on med heat. When oil is hot, add flour until combined. After flour is combined with oil add the chili powder (s) and stir together. Quickly add tomato sauce and water. Mixture will be lumpy. Cook for approx. 30min. Let cool.

*Shred chicken and set aside in bowl. Set cheese aside in another bowl and sauce in another. You basically want to set up an assembly line so it goes smoothly. Heat corn tortillas in microwave or on stove top so they do not break when they are rolled. Once tortiallas are heated (you want them pretty warm) dip them in red sauce to slightly coat them and start stuffing them with chicken and cheese; roll them up an place face-down in 9x13 pan. Pour red sauce on top and cover with remaining cheese. Bake covered at 350* for 30 min or until heated through. Remove foil and bake uncovered for another 10-15 min or until cheese is bubbly/brown. Serve with sour cream, chopped green onions and fresh tomatoes and salsa.

Sunday, March 15, 2009

Chocolate chip cookies

Stephanie Reece

These are just the right taste and texture! MMMM....Good!

1 3/4 c flour
3/4 tsp baking soda
1/4 tsp salt
3/4 c butter
1/2 c sugar
1/2 c brown sugar (packed)
1 egg
1 tsp vanilla
1 pkg choc. chips

* Heat oven to 375*. Mix flour, baking soda, and salt in medium bowl, set aside. Beat butter and sugars together until fluffy. Add egg, vanilla; beat well. Gradually beat in flour mixture. Drop by heaping spoonfuls onto cooking tray. Bake 10-13 min or until golden brown. Enjoy!

Homemade authentic salsa

A friend gave me this family recipe and its so yummy, and fool-proof! So, next time your at the store trade in that jarred salsa for simple, fresh ingredients!

1/2 of medium-large onion (white or yellow)
1-2 Serrano peppers, stem cut off top only, don't de-seed! ( I use one, but for more heat, use two)
1 garlic clove
handful of cilantro (stems cut off bottoms, do a general chop to get most of leafy part)
1 20 oz. can of whole stewed tomatoes

*Put all ingredients in blender and blend/puree until desired texture texture. Enjoy!

**Note** This is not a chunky salsa, it is meant to be blended to a fine texture. For added/different flavor, fresh lime juice can be added!**

Aunt Judy's Sugar Cookies

These are my Aunt Judy's sugar cookies and I absolutely LOVE them! They bake up like cake cookies are incredibly soft and are easy on the wallet, as they have Crisco, not butter! Hope you all enjoy them!

Sugar Cookies

1C. shortening (preferably butter flavor)
1C. sour cream
2 eggs
1 1/2tsp baking soda
1 1/2tsp baking powder
2C sugar
1 1/2tsp vanilla
5-6C. flour

-Combine and mix shortening, sour cream, eggs, vanilla and sugar. Slowly add in remaining dry ingredients. Chill for at least 1 hr. Roll out to approx 1/4 in. and cut into desired shapes. Bake at 350* for 10-12 min. Enjoy!

1/2 c shortening
1/2 c butter
1tsp almond extract (optional, but why leave it out?!! Its so good!)
1tsp vanilla
4 c powdered sugar
2 tbsp. milk
-cream butter, shortening until smooth. Add sugar 1 cup at a time. Add milk and food coloring if wanted.

Lemon Bars

It's Sunday & I always love to make treats on Sunday so I thought I would add one of my all time favorites from growing up.

1 Cup Margarine or Butter
½ Cup Powder sugar
2 Cups Flour
1/8 tsp. Salt

Blend together until moist. Press into a greased 9 x 13 pan & bake 15-20 min. @ 350 °.

Combine & Mix:

4 Eggs
2 Cups Sugar
4 T. Flour
5 ½ T. Lemon Juice

Pour over cooled baked crust. Then bake again 25 min. @ 350°. Make sure lemon juice mixture is settled before removing from oven. Sprinkle with powder sugar when cooled, cut into squares & serve.

Saturday, March 14, 2009

Shepherd's Pie the right way!!!

Orton Family Shepherd’s pie

1lb ground beef
½ cup chopped onion
½ tsp. salt
¼ tsp. pepper
1 can corn drained (14oz)
1 can cream of chicken soup (10 ¾)
6 Potatoes, peeled, boiled. & Mashed (or use instant)
2 cups grated cheddar cheese

Brown ground beef. Add onion, salt, & pepper and sauté until onion is tender. Drain grease. Add cream of chicken soup cook in for 3-5 min. Spread mixture into a 9x13-inch baking dish. Top with can of corn. Spoon mashed potatoes over corn. Top with grated cheese. Bake @ 350° for about 30 min. Makes 6 servings.

Papa Bread

Leigh’s Fresh Bread (Papa Bread)
(For bread making machines)

1 Cup warm milk
1 Egg (big)
1 Cube butter softened
Aprox. 2-1/4 Cups Flour
¼-1/2 Cup Sugar
3-4 Shakes salt
1 pkg. Yeast

Add ingredients as they are listed into the bread-making machine. Then press start (make sure your machine is set at dough only). Add additional flour if dough appears sticky. After it’s done with the machine, take dough out knead it, spray pans with cooking spray and put it in the bread tins to rise. Then cook. As soon as bread comes out of the oven get a stick of butter & rub all over the bread.

Cook 350° for 30-35min. large pans
350° for 20-25min. Sm. Pans