Brown Sugar Cake

Stephanie Reece

Need a quick pot-luck cake or a quick mid-week, after work cake?  This is your baby!!

1 pkg (2 layer size) yellow cake mix
1 pkg (3.4 oz) vanilla instant pudding
4 eggs
2/3 C sour cream
1/2 C oil
2/3 C water
1 C packed brown sugar
1 C chopped walnuts or pecans
2t powdered sugar

Preheat oven to 350*. Beat first 6 ingredients 3 min or until well blended.  Add brown sugar, nuts. Mix well.  Pour in well greased bundt pan for 60 min or until a toothpick inserted comes out clean. Cool cake in pan for 15 min., then invert onto plate and sprinkle powdered sugar on top.  Enjoy!

Fast, yummy skillet herb bread

Stephanie Reece

1 tube refrigerated biscuit dough
1-2 T herbs such as rosemary, sage, etc.
Kosher salt
1-2 T butter

* cut each biscuit into 4 pieces. In a small 8in skillet melt butter and add the herbs.  Remove from heat and place the biscuit pieces over the butter and herbs.  Bake at temp on package (usually 350*-375*) for 10-13 min or until golden brown on top.  Remove from oven and invert onto a serving plate, and immediately sprinkle with kosher salt.

Swiss Steak

I think this may be Jeff's fav comfort food! And I say that because whenever he asks me whats for dinner and I reply (with a smile on my face!) "Swiss Steak", he always says the same thing: "Mmmm...comfort food; sweet"! Plus, whenever I make Swiss steak I always think of my Dad. He used to make it for us a lot. I loved it, Chad hated it.

Swiss Steak
2-4 packages of cubed steak
6-8 potatoes
2 cans of diced tomato's
1 8oz can tomato sauce
1 cup water
3T vegetable oil
3T flour
salt/pepper
garlic salt
small onion, sliced

Peel, boil potatoes. When potatoes are done, leave them in the hot water and turn the heat off. Slice the cube steak into strips. Season with salt, pepper, garlic salt. Heat oil in deep pan or electric skillet (this is what I use!) and when hot add the meat. Sear the cube steak on both sides, then remove from skillet. Add the sliced onions to the skillet. Cook for 1-2 min then add the flour and cook until slightly browned. Immediately add the tomato's and tomato sauce to the skillet, then the water. Transfer the meat back into the skillet and cover. Simmer for 20 min. While meat is stewing, drain and mash potatoes. Serve the meat, tomato mixture over the mashed potatoes.

Grandma Antoninos Buttermilk Pancakes

These are probably going to be the best pancakes you have ever or will ever eat, so just do yourself a favor and STOP buying those pre-packaged pancake mixes...this is better and cheaper and so super simple. Plus, your family may do super nice things for you all day long because you make these for them, and that alone is reason enough!


1 C flour
1 1/4 C buttermilk
1 egg (beaten)
1/2 t. baking soda
1/2 t. salt
1 T sugar
2 t. baking powder
2 T oil

-Beat egg and buttermilk and oil together. Add all other ingredients. Top with syrup, jam or my new favorite, THIS!

Refreshing Fruit salad

This is all I eat lately! Its so satisfying in the summer!

1 pint blueberries
1 pint blackberries
1 pint raspberries
1 sm container of strawberries
2-3 t. mint
1T. lemon juice

*Wash all berries and put in large bowl. Add lemon juice and minced mint. Top with fresh whip cream! YUM!

Taco night!

Could taco night be any easier to make?? Or better to eat?? Ummm..NO!

1lb ground beef
1/4 sm onion, diced
taco seasoning envelope
1 scallion (green onion)
1-2 tomatoes
1C lettuce, chopped
1 can sliced olives
1 1/2C shredded cheese
Taco sauce-optional
Salsa
Sour cream


-Brown beef and onions until cooked. Drain fat. Add taco seasonings to pan, follow directions from envelope. While meat is cooking, chop remaining ingredients.
We use large tortillas, but once in a while the hard shells are just as yummy. The toppings are endless, this is just what I usually use. Enjoy!

Fajitas

By Stephanie Reece

My family absolutly loves these and although it takes a little time (not energy), its totally worth it.

1-2 lbs boneless skinless chicken breasts (or beef works to)
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 small onion (yellow or white)
1 tomato seeds and juices squeezed
2-3 Tbsp. olive oil
Fajita seasoning packet

Toppings:
Sour cream
Salsa
Guacamole
Cheese

-Cut chicken into thin strips and cook through. I recently tried grilling them on the BBQ and it worked great! Set aside when cooked through.
Chop all veggies into thin strips. Cut tomatoes into wedges making sure that most of the juice has been squeezed from them. Add olive oil to large, deep skillet and heat until hot. When oil is hot add all the veggies and cook until tender. This takes around 20 min. or so. Remove veggies and set aside. Put chicken back in skillet and add fajita seasoning packet with approx 1/4 c water then put veggies back into skillet with chicken and simmer for approx 5-10 min or until seasoning is well blended. Serve on tortillas with sour cream, cheese and salsa. (Check here for homemade salsa recipe) Dinner is on!

**I am cheap, so unless I am serving this for company, I only buy green bell peppers. The other colors are too expensive!

Baked beans

by Stephanie Reece
This is a great way to dress up those store bought beans in minutes!

1-2 cans your fav baked beans (I go for Bushes original)
3-4 slices bacon
1-2 cloves of garlic, minced
1/2 sm. onion, diced

-Cut bacon in small pieces and fry. Set on paper towles to drain. Drain most of the grease from the bacon reserving just enough to saute the onion and garlic in. **NOTE, add the onions and let them cook until they are almost done. The garlic sautes up super fast and if you add it too early it will burn! Stir garlic, onion and bacon bits into beans and transfer to oven proof dish. Bake covered at 350* while the rest of your BBQ is on the grill! YUM-O!! The smell alone with drive you crazy!

Meatloaf

By Stephanie Reece
Are you like me? Always switching up your meatloaf recipe?? I use a few of the same ingredients all the time like the eggs, mustard and Worcestershire sauce, but change up a few things almost every time I make this! Here is a base, but feel free to add/subtract what you do/don't like. The stuff I always use will be in bold print and the other is just a suggestion!

1-2 lbs hamburger meat (I use Turkey a lot too!)
1 egg
Tbsp or so of mustard
Tbsp or so of ketchup
Approx 1 cup of bread crumbs (I run out of this a lot, so I substitute stuffing mix often!)
A few shakes of Worcester sauce
Onion to your liking

-Mold and place in baking dish and bake at 350* for 45-60 min depending on size.

As you can see I really only use about 4 things regularly! I know some people use crushed ritz or saltine crackers as a sub for bread crumbs, but I have been using the bread crumbs from the stuffing box more and more...it gives it a nice flavor. Just be sure to crush the stuffing mix like you would anything else. I have also used Panko (Japanese style bread crumbs) before and that works well too! I am a fan of ketchup, but my dad enjoys BBQ sauce in his loaf! Have fun experimenting!

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!**

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
salt/pepper
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!

Spinach salad

Spinach Salad
Donna Brinkerhoff

Dressing:

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.

Dips

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.

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.

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.

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!

Frosting
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.

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.