Oooy Gooy Butter Cake

1 Yellow cake mix

1/2 C Butter

2 Eggs

Beat together.  Batter will be stiff.  Spread in a 9 X 13 pan.

 

Beat together until smooth:

8 oz. Cream Cheese

1 lb Powdered Sugar

1 Tbs Vanilla

2 Eggs

Pour over cake mixture.  Bake in 350 degree oven for 15 minutes.  Sprinkle more powdered sugar on top.  Bake for 30 minutes longer.  Best if sits overnight.

Gingerbread

From Better Homes and Gardens

1 1/2 C flour
3/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C shortening
1/4 C packed brown sugar
1 egg
1/2 C molasses
1/2 C boiling water

Grease and lightly flour a 9 X 1 1/2 inch round baking pan.  Combine the first 6 ingredients.  In a mixer bowl beat shortening about 30 seconds.  Add brown sugar; beat until fluffy.  Add egg and molasses; beat 1 minute.  Add dry ingredients and water alternately to beaten mixture, beating after each addition.  Turn into prepared pan. 

Bake in a 350 degree oven for 30-35 minutes or till done.

Cool 10 minutes on a wire rack.  Remove from pan; serve warm.

Makes 8 servings.

I will usually double the recipe and make it in a 9 X 13 pan.

Gingerbread Men

1/2 cup of sugar

1/2 cup of shortening

1/2 cub of dark molasses

1/4 cup of water

3/4 teaspoon of salt

3/4 teaspoon of ground ginger

1/2 teaspoon of baking soda

1/4 teaspoon of ground allspice

2 1/2 cups of Gold Medal all‑purpose flour

 Raisins or currants

 

1. Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in remaining ingredients except rasins.

2. Cover and refrigerate until chilled, 1 to 2 hours.

3. Heat the oven to 375.

4. Sprinkle a cloth‑covered surface lightly with flour; turn dough onto surface. Roll dough with a rolling pin until 1/4 inch thick.  Cut with a 5 to 8 inch gingerbread kid cutter. Lift cookies carefully with a large spatula onto an ungreased cookie sheet.

5. Decorate cookies with rasins, I like frosting, red hots or whipped cream on them.

6. Bake until set, 8 to 10 minutes. Let cookies cool 3 minutes, then carefully remove from cookie sheet with a spatula.  Cool; decorate with frosting if you like.

 

Makes about eleven 5‑inch or six 8‑inch cookies.

7 Can Soup

Put all this stuff in a pot, heat and stir.

1 can diced tomatoes

1 can chicken broth

1 can black beans

1 can green chilis

1 can chunk chicken

1 can corn

1 package taco seasoning (this counts as a can)

 

Serve with Fritos, sour cream and cheddar cheese.

 

 

Pumpkin Seeds

Scoop seeds from pumpkin and wash.

Melt ½ stick of butter on a jelly roll pan.  Mix the seeds into the butter and sprinkle generously with salt.  Bake for 30 minutes at 350 degrees.  Turning and mixing several times, until toasted and crisp.

Puffies

 

 

6 eggs                                                  1 cup milk

1 cup flour                                           1/4 tsp. salt

6 Tbsp. butter

 

Heat oven to 450^o.  Melt butter in 9 x 13"" pan in the oven while you mix the other ingredients.

Mix the other ingredients with electric beater.  Pour into the hot buttered pan, return to oven and bake for 18 minutes.  Serves 6 (or so they say.)

Cheesy Potatoes (A.k.a Funeral Potatoes)

10-12 grated potatoes, cooked

Melt:

1 stick butter

1 C. Sour Cream

1 Can Cream of chicken soup (use homemade)

Onion powder

Spread potatoes in 9 X 13 pan.  Pour sauce over potatoes.  Top with grated cheese. 

Bake for ½ hour at 350 degrees.

Marshmallow Yams

 1 can (29 oz) yams

1 1/2 Cups corn flakes (use crused corn Chex for gluten free)

12 big marshmallows (make sure they are gluten free)

Mash can of yams in a bowl using a potato masher.  Crush about 1 1/2 cups of corn flakes.

Take big marshmallow and wrap a thin layer of  yams around the marshmallow.  Roll in corn flakes. Place in a 9 X 13 pan.  Continue until all the yams are gone.

Bake in a 350 degree oven until marshmallows are soft, but not melting, about 10 min.

Chicken Fingers

4-6 Chicken breasts sliced, about 1/2 inch thick slices
8 oz bread crumbs (I don't think you need this many) To make this gluten free, save crusts of gluten free bread and put in a food processer and chop really fine.
1/2 c parmasean cheese
1 tsp. salt
1 tsp onion powder
1 stick melted butter (sometimes I need a bit more)

Mix together bread crumbs, cheese, salt and onion powder.  Dip chicken in butter; roll in bread crumb mixture and place on an ungreesed cookie sheet.  Refrigerate until ready to cook.  Bake on 350 degrees for 15-20 minutes, turning once.

Peanut Butter Popcorn

4 quarts popped popcorn (pick out "Grannies")

Spread evenly on a large long pan

Melt and bring to a slight boil:

1 C brown sugar

1 1/2 C Karo syrup

Remove from heat and quickly add:

1 C peanut butter

1 tsp vanilla

Pour over popped popcorn and mix thoroughly.



Thai Beef Stir Fry

Recipe from Taste of Home Busy Family Favorites

2 Tbsp. cornstarch

3/4 c water

2 Tbsp plus 1 1/2 tsp chunky peanut butter

4 Tbsp soy sauce

1 1/2 pounds beef top sirloin steak, thinly sliced

2 Tbsp olive oil

1 each med. green, sweet red and yellow pepper, julienned

1 8 oz can bamboo shoots, drained

1/2 c julienned carrot

1/2 tsp. crushed red pepper flakes

1 1/2 tsp minced garlic

1. In a small bowl, combine cornstarch and water until smooth.  Stir in peanut butter and 3 Tbsp soy sauce; set aside.

2. In a skillet, stir fry the beef, and remaining soy sauce in oil until meat is no longer pink; remove  and keep warm.  Add peppers, bamboo shoots, carrot and pepper flakes; stir fry for 2-3 min. or until tender.  Add garlic; cook 1 min. longer.

3. Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 1 min. or until thickened.  Return beef mixture to the pan.  Serve with rice.

6 servings

We served with Thai Kitchen stir fry rice noodles.

Breadsticks

2 cups warm water
2 Tbsp. yeast
4 Tbsp. oil
1/2 tsp. sugar
1 1/2 tsp. salt
5 cups bread flour

Mix the first 5 ingredients together.  Add the flour slowly.  Roll out and cut into strips.  Baste with melted butter (1 cube) and garlic.  Sprinkle with parmasean cheese.

Bake @ 425 degrees for 10-12 minutes, until golden brown.

These come out fluffier if you let them rise before rolling them out.

Taco Soup

1 pound of hamburger cooked and greese drained
2 can black beans, rinsed and drained
2 cans corn (add whole can)
1 can chilies
4 Tbsp. chili powder
2 cans tomatoes
2 cans water

Serve with Freetos, sour cream and cheese.

Ground beef and cabbage

1 pound ground beef
1 package shredded cabbage
1/4 cup dried onion
1 heaping cup chopped carrots
2 tsp. ginger
2 tsp. garlic
1/4 cup soy sauce

Cook the ground beef and onion until crumbly.  Drain an excess greese.   Add ginger, garlic and soy sauce.  Cook for a couple of minutes.  Transfer ground beef to a bowl and set aside.  Cook the carrots for a few minutes.  Add the cabbage.  Cook until tender.  Add 1/4 cup of water if needed to steam the vegetables.

Serve over rice.

Cream Puff Dessert

Boil: 1 C. Water
1 cube butter
Take off heat add: 1 C. Flour
Gradually add 5 eggs

Spread on a greased jelly roll pan. Bake 425 degrees for 20 minutes. Cool.

Mix 1 lg. Box vanilla instant pudding
Add package cream cheese

Spread on cool crust. Top with cool whip, drizzle with chocolate syrup.