Strawberry Salad

From grandma S.
This salad is present at every family gathering and dinner we have on Daddy's side. You love to eat it with a spoon out of a cup!

1-3oz. pkg. strawberry Jello
1-3oz. pkg. vanilla pudding (cooked, NOT instant)
1-3oz. pkg. tapioca pudding

Combine the above ingredients with:

2 1/2 C. water

Boil until thick, cool completely.

Add:

2 C. fresh strawberries, chopped
1-8oz. carton Cool Whip.

Chill before serving.

{LDM}

Strawberry Daiquiri Cake

The perfect summer cake!

Cake:
1 pkg. white cake mix
1 1/4 C. water
1/3 C. vegetable oil
3 eggs
1- 3oz. box strawberry Jello
1 T. grated lime peel
1 to 2 tsp. rum extract

Lime icing:
1-16oz. carton vanilla frosting
2 tsp. grated lime peel

Garnish:
8 fresh whole strawberries


In large bowl, beat cake mix, water, oil, eggs, gelatin, 1 T. lime peel and the rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into greased and floured 9x13 pan.

Bake @ 350* 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Stir 2 tsp. lime peel into frosting. Spread frosting evenly over cake.
Prior to serving, cut each whole strawberry in half, leaving leaves on. Garnish cake with strawberry halves.

{LDM}

S'mores Bars

Anytime you crave this ooey, gooey summertime treat, try this recipe!

9 C. Golden Grahams cereal
1 pkg chocolate chips
3/4 C. corn syrup
3 T. butter
1 tsp. vanilla
3 C. mini marshmallows

In saucepan over medium, melt marshmallows and butter. Add vanilla and corn syrup to the mixture.

Pour melted marshmallow mixture over golden grahams and chocolate chips.

Spread mixture into a 9x13 pan, let harden and serve.

{LDM}

Chicken & Artichokes in White Wine Sauce

1/2 C. flour
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
4 boneless, skinless chicken breasts
2 T. olive oil
1 T. butter
2 C. sliced fresh baby bella mushrooms
1-14oz. can artichoke hearts, drained
1/3 C. chicken broth
1/3 C. dry white wine
Parmesan cheese, for garnish
Fresh parsley, for garnish

On dinner plate, combine flour, herbs, salt, and pepper. Reserve 1 T. of mixture. Using tongs, coat the chicken in mixture, shaking off excess.

Heat oil in skillet over medium-high, Add chicken and cook until golden brown, about 10 minutes. Turn halfway through cooking. Remove to plate.

Add butter and warm until melted. Add mushrooms and artichokes and cook until most of liquid is released from mushrooms, about 5 minutes.

In measuring cup, combine wine, broth, and reserved flour mixture, whisk until smooth. Add mixture to skillet, cooking until it's warm and slightly thickened. Return chicken to the pan and warm through.

Serve chicken with sauce and vegetables served over top. Garnish with fresh Parmesan and parsley.

{LDM}

Cookie Dough Bites

What I love most about this recipe is it's one you can get your hands right into, and since it doesn't contain eggs, you (and maybe me) can taste test!

3/4 C. brown sugar
1 stick butter, softened
2 C. flour
1 T. vanilla
1 can sweetened condensed milk
1 bag mini chocolate chips
Chocolate almond bark

Cream together the sugar and butter, add flour, vanilla, and milk and mix until incorporated.
Add chocolate chips.

Freeze dough mixture in bowl while you melt chocolate almond bark in microwave.

Form dough into balls, and using slotted spoon or fork, dip each into melted chocolate.

Chill on wax paper, and serve cold.

{LDM}

Dipping Oil

From Grandma G.- Daddy loves this stuff!

Fresh herbs:

1 T. basil
1 T. parsley
1 T. garlic
1/2 tsp. Rosemary
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. ground pepper
1/2 tsp. salt (omit if adding Parmesan cheese)
1/4 tsp. red pepper flakes
1/2 tsp. olive oil
1/8 tsp. lemon juice

Chop all ingredients together; add oil and lemon juice and refrigerate.
To serve: combine 1 1/2 tsp. spice mixture with liberal pour of olive oil on salad plate, sprinkle with grated Parmesan cheese if desired. Serve with warm, crusty bread.

Dried herbs:

2 T. dried basil
2 T. dried parsley
2 T. garlic powder
2 T. minced garlic
2 T. dried Rosemary
1 tsp. dried thyme
2 T. dried oregano
2 T. ground pepper
2 tsp. salt (omit if adding Parmesan cheese)
2 T. red pepper flakes

Grind all ingredients together.
To serve: mix as desired with liberal pour of olive oil on salad plate, sprinkle with grated Parmesan cheese (optional). Serve with warm, crusty bread.

{LDM}

Banana Chocolate Chip Muffins

2 1/2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 ripe bananas
1/2 C. milk
1 tsp. vanilla extract
3/4 C. butter, at room temperature
1/2 C. sugar
1/2 C. brown sugar, packed
3 eggs
1 C. mini chocolate chips

In medium bowl, whisk together flour, baking powder, soda, and salt. In another bowl, use a fork to mash bananas together. Add milk and vanilla stirring until well blended.

In large bowl or electric mixer, beat together the butter and sugars on medium. Add one egg at a time, until light and fluffy.
Reduce mixer's speed to low, and add one third of flour mixture. Add half of the banana mixture, and continue alternating between flour and banana mixture until all the ingredients have been incorporated. Fold in chocolate chips.

Fill muffin cups 2/3 full, and bake @ 375* for 18-20 minutes, or until toothpick inserted comes out clean.

These muffins freeze perfectly.

{LDM}

Chicken Rosa

This recipe is a knock-off from the Italian family-style restaurant, Buca di Bepo's. It's one of your aunties' and my favorite gathering places, and they recently took their Chicken Rosa off the menu. That simply did not go over well. The only thing missing from my version is all of my besties, a bottle or two of Chianti, a pitcher of sangria, and some Pope memorabilia.

4 chicken breasts, sliced thin
2 T. extra-virgin olive oil
2 cloves garlic, minced
16oz. cavatappi pasta (it has to be this kind, for authenticity!)
8oz. fresh baby bella mushrooms, sliced
1/2 C. frozen peas
2 C. fresh broccoli florets, steamed or cooked until crisp-tender
26oz. marinara sauce
1/2 C. cream
1/2 C. fresh Parmesan cheese
Salt and pepper, to taste

In large skillet, saute chicken in oil with garlic until no longer pink. Season with salt and pepper to taste.
Add mushrooms and peas and cook through. Add broccoli to pan.
In saucepan, heat marinara, cream, and cheese until incorporated.

Toss chicken mixture, sauce, and cooked pasta together, and serve immediately.

{LDM}

Chicken Bundles

From great-Grandma S.

8oz. cream cheese
1/4 C. milk
1 tsp. dried dill
1/2 tsp. salt
1/2 tsp. pepper
4 C. cooked chicken
1/2 C. diced celery
4 green onions with tops, thinly sliced
3-8oz. tubes crescent rolls
1/4 C. butter
1/4 C. seasoned bread crumbs

Mix cream cheese, milk, dill, salt, and pepper until smooth.
Add chicken, celery and onion.
Unroll crescents and separate into 12 rectangles, four from each tube. Press perforations together.

Spoon 1/3 C. mixture into center of each.
Bring edges to center and seal, brush with butter and sprinkle with crumbs.

Bake @ 350* for 15-20 mins until golden.

Serve with wild rice.

{LDM}

Potato Salad Dressing

From great-Grandma S., this is from her friend Hattie.

1 C. Miracle Whip (do not use mayo!)
1 C. whipped cream
1/2 C. vinegar
1/2 C. sugar
2 T. mustard
1 tsp. salt

Mix well, add to cooked, cubed potatoes and let sit overnight.

Coca-Cola Cake

Today your Grandpa T. turns 60!
And like any good grandpa, he has the ultimate sweet tooth. This cake combines classic chocolate cake with his favorite thing in the whole world, Coca-Cola. Happy birthday!

1 C. Coke
1/2 C. buttermilk
1 C. butter, softenened
1 3/4 C. sugar
2 eggs, slightly beaten
2 tsp. vanilla
2 C. flour
1/4 C. unsweetened cocoa
1 tsp. baking soda
1 1/2 C. miniature marshmallows

Combine Coke and buttermilk. Beat butter on low until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla, and beat on low until incorporated.

Combine flour, cocoa, and soda in separate bowl.
Add to butter mixture alternately with Coke batter, beginning and ending with flour mixture. Beat on low until blended after each addition. Finally, add marshmallows. Pour batter into a greased and floured 13x9 inch pan.

Bake @ 350* for 30 - 35 minutes.
Remove from oven. Cool for 10 minutes.

Classic Coca-Cola Icing
1/2 C. butter
1/3 C. Coke
3 T. unsweetened cocoa
1-16 oz. powdered sugar
1 T. vanilla

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter is melted. Remove from heat; whisk in sugar and vanilla.

Immediately pour over warm cake.

{LDM}

Kitchen Sink Dip

This recipe is technically called seasoned sour cream, but once I found out the ingredient list, I changed the name! It's appropriate.

2 1/4 C. sour cream
2 C. mayonnaise
1 1/8 tsp. onion powder
1 1/8 tsp. paprika
1 1/8 tsp. Worcestershire sauce
1/2 T. garlic powder
1/2 tsp. celery salt
1/4 tsp. curry powder
2 T. finely diced fresh parsley
2 T. lemon juice
2 T. thin sliced green onions
Scant 1/2 tsp. cayenne pepper
Scant 1/2 tsp. dried dill weed

Combine all ingredients in food processor or blender.
Chill before serving.

Great for potatoes, chicken strips, onion rings, and French fries.

{LDM}

Kraut Burgers

From your great-Grandma S.

As a kid, my extended family dedicated one Saturday a summer to host our "Family Picnic"- and I remember two things about those picnics. Swimming until I was too tired to stand, and Grandma's kraut burgers, wrapped in tea towels and nestled in her green and tan wicker picnic basket.

2# hamburger
1 head cabbage
1 small onion
1 tsp. salt
1/2 tsp. pepper
2 loaves frozen bread dough, thawed.

Brown hamburger, onion, pepper, salt and pepper.
Chop cabbage fine and add to mixture- let steam 5 minutes. Drain well.
Rollout dough 1/4" thick and cut in squares 4x4"- fill each with mixture and pinch shut.
Pinch corners together and put that side down on pan so top is smooth.

Let raise 30 minutes prior to baking.
Brush lightly with butter, if desired.

Also: prior to filling, spread the dough with yellow mustard so it doesn't soak up grease from mixture.

Bake @ 350* for 30 minutes.

Eat warm, or let cool to bring on a picnic!

{LDM}

Raisin Puffs

From your great-Grandma S.. although her recipe card says it originated from my Godmother's Mama.

I don't especially care for raisins if they're baked into things, except for this cookie. Nothing can compare to these cookies ... they make anyone who is anti-raisin very pro-raisin, and that's a promise.

1 1/2 C. raisins
1 C. water
1 C. butter
1 tsp. baking soda
2 eggs
1 1/2 C. sugar
1 tsp. vanilla
3 1/2 C. flour
1/2 tsp. salt

The secret is this: combine raisins and water in heavy saucepan- bring to a boil, then simmer until no water is left. Watch closely; can scorch.

To hot raisins add butter and soda, let cool.
In separate bowl, beat eggs, sugar, and vanilla. Fold in cooled raisin mixture. Add flour and salt, mix thoroughly, and by hand! (don't use mixer!)

Form into balls, and roll in additional plate of bowl of sugar and place on greased cookie sheet.

Bake @ 350* for 8-10 minutes.

Note from recipe card: small ice cream scoop makes 50 nice-sized cookies.

{LDM}

Marble Bars

From your great-Grandma S.

Beat until thick:
1 yellow cake mix
1/2 C. melted butter
2 eggs

Pour 2/3 of batter into greased 9 x 13 pan.

Melt separately:
1 can sweetened condensed milk
1 C. choc chips
1 tsp. butter

Pour on top of cake mix, and dot with remaining 1/3 of batter.

Bake @ 350* for 10 mins, remove from oven, and swirl batter with a knife.
Resume baking for 20 more minutes.

{LDM{

Mama's Favorite Meal Ever

If I could eat one meal for the rest of my life- it would be this one.
Cabbage rolls, a recipe from your great-Grandma S.
I finally urged myself to make this at home one Saturday this summer with your fairy Godmother's help.
I told her how I was hesitant because I've only ever eaten cabbage rolls in Grandma's kitchen or dining room.
The minute our kitchen began to smell like hers, though, my eyes welled up with tears. I knew I had made the right choice.

6 large or 12 medium green cabbage leaves
1 # hamburger
1 beaten egg
1/2 C. milk
3/4 C. cooked white rice
1/2 tsp. salt
1/8 tsp. pepper
1 T. dill weed
1 jar brown gravy
1 can tomato soup
1/4 c. ketchup
1/3 c. water
1/3 c. onion

Place intact cabbage head in large pot of salted, boiling water for 10-12 minutes. Remove one leaf at at time, careful to not tear. Submerge in boiling water as you keep removing the leaves to soften the last leaves in the center of the head.

Combine egg, raw hamburger, milk, rice, salt, and pepper.
Place 1/2 C. of mixture in each cabbage leaf and roll.
Place fold-side down in 9 x 13 baking dish.

Combine gravy, ketchup, water, dill, and onion. Pour the sauce over cabbage rolls.

Bake @ 350* for 45 minutes to an hour.

Serve with additional cooked white rice, or with boiled potatoes like Grandma always does.

{LDM}

Peach Cobbler

From your great-auntie R.

1/2 C. butter
2 C. fresh peaches, sliced
1 1/4 C. sugar
1 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 C. milk
1/2 tsp. vanilla

Melt butter in 1 qt. casserole. Add peaches, and sprinkle with 1/4 C. sugar.
Combine remaining sugar, flour, baking powder, salt, and nutmeg.
Stir in milk and vanilla- pour over peaches.

Bake @ 350* for 30 minutes or until brown.
Serve warm with cream poured over top.

{LDM}

Cheez Whiz

From your great-Grandma Pancake, this is just a fun recipe.

1# American cheese, shredded
1-13oz. can evaporated milk
2 T. vinegar
1/2 tsp. dry mustard
1/2 tsp. salt

Slowly add milk to cheese in saucepan until melted.
Add rest of ingredients.
Can add chives, crushed pineapple, or powdered garlic for different flavorings.

Store in refrigerator. But, make sure you take some bread or crackers to swipe through the mixture while it's still hot!

{LDM}

Chicken Stew & Dumplings

From your great-grandma S.
Dumplin' is more than a term of endearment in our family.

Stew:
2-1/2 to 3 lb. whole chicken
4 C. water
2 C. chicken broth
1 carrot, roughly chopped
1 medium onion, quartered
1 stalk of celery, chopped
1/2 tsp. salt
1 C. milk
1/4 tsp. ground pepper

Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 1 hour, or until tender and chicken is done. Remove chicken and cool. Remove the carrot, onion and celery pieces from the broth and discard. Bone the chicken, discarding all skin and bones.
Bring the chicken broth to a boil, and stir in the milk and pepper. Add chicken in bite-sized pieces.

Dumplings:
2 C. flour
4 tsp. baking powder
1 tsp. salt
2 T. butter
1 egg, cracked into a measuring cup and filled with milk to equal 1 C. liquid

Sift together dry ingredients, cut in butter and add milk mixture.

Drop by teaspoonful on top of stew.
Cover and steam for 12 minutes.

{LDM}

Vanilla Pudding Chocolate Chip Cookies

There are things in your life you bring with you from everything you experience, good and bad.
This recipe came from my old high school boyfriend's mother who was an amazing cook.
Regardless of how our young relationship turned out, I'll make these cookies forever!

2 1/2 C. flour
1 tsp. baking soda
1 tsp. vanilla
1/2 C. butter
1/2 C. Crisco
3/4 C. brown sugar
1/4 C. sugar
2 eggs
6oz. box instant vanilla pudding
1 pkg. chocolate chips

Cream butter, eggs, sugars, vanilla.
Add pudding, mix well. Add flour and soda- dough will be stiff.
Stir in chocolate chips.

Bake until light brown, @ 375* for 8-10 minutes.

{LDM}

Chilled Asian Salad

This recipe is loosely based on my favorite restaurant in town, Granite City. On their menu they have a very similar salad that's hard for me to resist ordering ... each and every time I visit!

1 box linguine
4 chicken breasts
1/2 C. teriyaki glaze or marinade
2 C. Kraft Asian Toasted Sesame dressing
1 C. purple cabbage, shredded
1 C. mandarin oranges
1 C. English cucumbers, de-seeded and diced
1/2 C. red bell pepper, sliced
1/2 C. fresh snow pea pods
1/2 C. shredded carrots
Fresh cilantro

Cook linguine as directed on box. Cook very, very al dente. Rinse immediately in cold water; drain well.
Grill or pan-sear chicken breasts until done. Slice into strips and toss to coat with teriyaki.
In large bowl, combine all vegetables. Add chilled pasta and sesame dressing. Mix well.

Spoon pasta and vegetable mixture onto individual plates. Arrange sliced chicken on top.
Garnish with cilantro.

{LDM}

Broccoli Soup

From your great-auntie A.

1/4 C. chopped onion
6 T. butter
1/4 C. flour
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
2 C. water
2 C. milk
2 C. steamed broccoli, coarsely chopped.

Saute onion in butter until translucent in large saucepan.
Add remaining ingredients and cook through.

Add 2 C. shredded American cheese prior to serving.

Meatballs & Spaghetti Sauce

From your great-great Auntie S.

Meatballs
1# hamburger
1/2# pound Italian sausage
1/3 C. bread crumbs
3 cloves garlic, minced
1 tsp. salt
1 tsp. dried basil
1 medium onion, diced
1 egg
1/3 C. grated Parmesan cheese
2 T. water, or as needed
1/8 tsp. ground black pepper

Combine all ingredients, using just enough water to moisten the mixture.
Shape into meatballs, about 1 1/2 to 2 inches in diameter.
Place in large skillet with a light coating of oil. Cook on both sides until browned, about 20 minutes.
Drain off on plate lined with paper towels.

Spaghetti Sauce
1 can tomato paste
2 cans tomato soup
1 sm. can mushrooms, chopped fine
2 T. parsley flakes
1/2 tsp. garlic ( 1 clove)
1/4 tsp. green peppers, chopped
1 small onion, diced

Brown onion, mushrooms, and green pepper in meatball fat.
Add remaining ingredients and pour over meatballs + simmer slowly for 30 mins.
And, the specific note on the ancient recipe card reads: pour over cooked long spaghetti on plate when served.

{LDM}

Oatmeal Pie

From great-Auntie A.

3/4 C. sugar
3/4 C. dark corn syrup
3/4 C. oatmeal
1/2 C. coconut
1/2 C. melted butter
2 eggs, beaten

Mix together, and pour into unbaked pie shell.

Bake @ 350* 45-50 mins.

Serve with fresh whipped cream.

{LDM}

Pottery Barn Dip

I'm not sure why this recipe is named so, but this dip is amazing!

2-8oz. blocks cream cheese
1- 12oz. can niblet corn, drained
1 small can black olives, drained
1 red bell pepper, diced
1 pkg. dry ranch dressing
10-20 jarred jalapenos, diced

Mix ingredients together, adding cream cheese last.
Chill before serving.

Serve with crackers.

{LDM}

Mother's Bread Pudding

From your great-great Grandma E.

3 C. bread chunks
2 C. milk
1/4 C. butter
3/4 C. sugar
2 eggs, beaten
1/4 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. vanilla
Raisins, to taste

Scald milk over medium in saucepan. Pour into 1 1/2-quart dish.
Add all ingredients and mix well.
Place dish in hot water bath 1" deep.
Bake @ 300* for 40-50 mins.

Serve with butter, caramel sauce, or cream.

{LDM}

Orange Julius

This recipe is from my 7th grade Home Ec. class.
I remember making it on Christmas mornings.

12 ice cubes
1 C. milk
1 C. water
1 tsp. vanilla
6oz. frozen orange juice concentrate

Add ingredients to blender, and blend until smooth.

{LDM}

French Dressing

From your great-great aunt, S.
I love making dressings from scratch. They always taste better, and tell better stories.

3oz. bottled chili sauce
1- 32oz. bottle ketchup
1/4 C. white vinegar
16oz. salad oil
1 1/2 tsp. salt
1/2 tsp. paprika
1/2 c. sugar
1 small onion, diced fine
1 clove garlic

Mix all ingredients well, store in refrigerator overnight prior to serving.

{LDM}

Chocolate & Raspberry Brownies

Anytime I pair chocolate and raspberries, I think of your Fairy Godmother.

9oz. white chocolate, broken up (I like Hershey's)
3oz. butter
2/3 C. sugar
2 eggs beaten
1 tsp. vanilla
1 1/4 C, flour
1 1/2 tsp. salt
1 C. fresh raspberries

Melt 6oz. of chocolate over simmering water. Cool slightly.
Whisk together butter and sugar. Add eggs and vanilla.
Add chocolate, and add flour and salt.
Add in remaining 3oz. chunked chocolate.
Add raspberries.

Pour into greased 8x8 pan, and bake @ 350* for 30-35 minutes.

{LDM}

Chicken Spaghetti

From Pioneer Woman.
So good, I have to pass it onto you!

2 C. cooked chicken
3 C. spaghetti, broken into 2" pieces
2 cans cream of mushroom soup
3 C. sharp cheddar cheese- grated
1/4 C. green pepper, diced
1/4 C. onion, diced
1- 4oz. jar diced pimentos, drained
2 cups Reserved Chicken Broth From Pot
1 tsp. Lawry's
1/8 tsp. cayenne pepper
Salt & pepper, to taste

When spaghetti is cooked, combine with remaining ingredients except additional 1 C. cheese.
Place mixture in casserole pan and top with remaining sharp cheddar.

Bake @ 350* for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

{LDM}

Honey Fudge Sauce

From great-Grandma S., this is perfect over vanilla ice cream.

1 C. chocolate chips
1/2 C. honey
2 T. butter
1/2 tsp. salt
3/4 C. evaporated milk
1 T. vanilla

In saucepan, combine chocolate chips, honey, and butter. Stir until chips are melted and smooth.
Gradually add milk, salt, and vanilla.
Heat through, about 2 minutes.

Do not boil.

{LDM}