Raised Donuts

From your Grandma G.

I can picture the clear glass casserole dish she'd warm these homemade donuts in when we were kids ... these are your Uncle W's FAVE. We'd fight over the donut holes especially! Dredged in sugar ... all warm ... Truly a special treat!

3-3 1/2 C. flour
1 pkg. dry yeast
1/4 C. sugar
1 tsp. salt
3/4 C. milk
1/4 C. water
1/4 C. shortening
1 egg

In large bowl, combine 1 1/2 C. flour, yeast, sugar, and salt. Mix well. In saucepan, heat milk, water, and shortening to 120-130* Add to flour mixture. Add egg. Blend on low speed until moistened, beat 3 minutes on medium speed.

By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, adding small amount of flour at a time, for 5-8 minutes.

Place in greased bowl, turning to grease the top. Cover with plastic wrap and rise in warm place until doubled- about 1 hour.

Punch down dough. Divide into 2 parts. On floured surface, roll each half into 12x6" rectangle. Cut with 2 1/2" donut cutter. Place on floured cookie sheets, let rise until double- about 30 minutes.

Fry in large skillet or saucepan in 400* oil until golden brown on each side. Drain on paper towels.

Serve warm, with sugar!

{LDM}

Woody's BBQ Dip

8oz. sour cream
2 T. Miracle Whip
1/8 tsp. cayenne pepper
2 T. your favorite dry rub

Combine all the ingredients in bowl and mix well. Refrigerate at least 4 hours prior to serving.
Serve with plain potato chips.

{LDM}

Blueberry Sour Cream Coffee Cake

From your Fairy Godmother.
She brought this to our annual camping trip this summer, another sign we're all grown up. We used to eat stale Doritos, tuna salad, and pickles from our Bloody Marys for breakfast!

1 C. butter, softened
2 C. sugar
2 eggs
1 C. sour cream
1 tsp. vanilla extract
1 5/8 C. flour
1 tsp. baking powder
1/4 tsp. salt
1 C. fresh or frozen blueberries

1/2 C. brown sugar
1 tsp. ground cinnamon
1/2 C. chopped pecans (optional)
1 T. powdered sugar for dusting

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.

Spoon half of the batter into greased and floured 9" bundt pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake @ 350* for 55 to 60 minutes until a knife inserted comes out clean.
Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Chocolate Filler Bars

From great-Auntie R.

3/4 C. softened butter
3/4 C. sugar
1/2 tsp. salt
2 C. flour

Beat together on low until fine. Press 2/3 of mixture into ungreased 9x13 pan.

Heat 1-15oz. can sweetened condensed milk over low. Add 1 c. chocolate chips and 1/2 C. nuts (if desired). Heat until chocolate chips are melted. Pour over crust, and sprinkle with remaining crumbs.

Bake @ 350* for 20-25 minutes.

{LDM}

Tom Brady Dip

This is the ultimate football Sunday dip ... and of course I named it Tom Brady dip- because, well, he's hot like this appetizer is!

1# ground sausage, spicy as you want
2-8oz. cream cheese
1-10oz. can Rotel (not drained)

Combine ingredients in crockpot on low. Serve with tortilla chips.

{LDM}

Fruit Salad

This was served at my bridal shower!

1/2 C. mayonnaise
1/2 C. sugar
1/2 C. sour cream
3oz. cream cheese

Mix well and add to fruit just before serving.

My fruit preference is always the same: assorted apples, red and green grapes, mandarin oranges, and pineapple chunks.

{LDM}

Cherry Crisp

From your Grandma G.

Besides apple, this is probably my favorite flavor of crisp-desserts! Seriously, take the time to make good food from good ingredients. Look how simple THIS recipe is. You can't go wrong from scratch!

1 can cherry pie filling
2/3 C. packed brown sugar
1/2 C. flour
1/2 C. oatmeal
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3 C. softened butter

Place pie filling in bottom of 8x8 pan. Combine remaining ingredients and spread evenly over cherries.

Bake @ 350* for 30 minutes until golden brown.

Serve with a splash of half-and-half.

{LDM}

Ma's Chili

From your Grandma G.

Nothing is better for football Sundays!

1# ground beef
1 medium onion, diced
2 cloves garlic, minced
1/2 C. celery, diced
1-16oz. can tomatoes
1-16oz. can chili beans
3/4 C. tomato juice
1-4oz. can green chilies
1 T. Worcestershire sauce
2 T. paprika
1 tsp. sugar
1 tsp. salt
1/2 tsp. cumin
1 tsp. oregano, crushed
1/4 tsp. cayenne pepper
1/8 tsp. dry mustard
1/4 tsp. black pepper
Few drops Tabasco
1 C. water

In large saucepan, brown burger, onion, celery, and garlic. Drain.

Stir in remaining ingredients- cover and simmer 30 minutes.

Serve with sour cream, green onions, shredded cheddar cheese, and saltines.

(Crock pot method: use 3 1/2 qt. size or smaller, cook on low 8-10 hours. Use only 1/2 C. water.)

{LDM}

Chicken Fettuccine Alfredo

From your Grandma G.

For prom my senior year of high school, my parents hosted our pre-prom dinner, and this dish was its highlight.

1# chicken breasts, sliced thin
8oz. fresh mushrooms, sliced
2 T. olive oil
1 clove garlic, minced
3/4 # uncooked fettuccine pasta
6 T. butter
2/3 C. whipping cream
1/2 tsp. salt
1 C. fresh grated Parmesan cheese
2 T. chopped fresh parsley
Pinch white pepper

Saute chicken breast pieces in olive oil with garlic until no longer pink. Add mushrooms, and saute until tender. Remove from pan and keep warm.

Cook pasta until al dente. While pasta is cooking, place butter and cream in 10" heavy skillet over medium-low heat. Cook, stirring constantly until blended and mixture bubbles for 2 minutes. Stir in salt and pepper.

Remove from heat!

Gradually stir in Parmesan until blended and fairly smooth. Return skillet to heat briefly- if needed- to completely blend cheese. Do not boil!

Pour warm sauce over drained pasta, and toss with chicken and mushroom mixture. Sprinkle with parsley and additional Parmesan.

Great served with steamed broccoli or asparagus.

{LDM}

Mama's Favorite Pie

From your Grandma G.
I'm not really a pie person- cheesecake, absolutely. But this Raspberry Cheese Pie is my favorite (maybe because it's reminiscent of cheesecake) pie ever!

1-21oz. can raspberry pie filling
1-8oz. cream cheese
1/4 C. sugar
1 egg
1/8 tsp. salt
1- 9" prepared pie shell, unbaked

Beat cream cheese until fluffy, add sugar and salt, beat well. Add egg, beat until smooth. Pour into unbaked pie shell.

Bake @ 350* for 15 minutes.

Spread filling over cream cheese mixture, and continue baking @ 400* for 20 minutes, until crust is golden brown.

Cool completely.

{LDM}

Hawaiian Salad

From great-Grandma S.

20o., can pineapple chunks, drained
20oz. can crushed pineapple, drained
8oz. acine de peppe pasta
1/2 C. sugar
1 T. flour
7/8 C. pineapple juice
1 egg, beaten
1/2 T. lemon juice
1.5 cans mandarin oranges, drained
Dash salt
4.5oz. Cool Whip
1/2 C. mini marshmallows
1/2 C. coconut

The night before:
Combine sugar, flour, salt. add pineapple juice and egg. Cook until thick. Add lemon juice, cool to room temperature.

Cook noodles, rinse and drain. Add to cooked mixture and refrigerate. Before serving add pineapples, oranges, Cool Whip, marshmallows, and coconut.

Served chilled.

Banana Bread

From your Grandma G.
This recipe came from our neighbor down the street where I grew up. I still remember her kitchen smelling like warm banana bread in the fall. The secret, that Daddy loves so much, is the chocolate chips!

2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 C. shortening
2/3 C. sugar
2 eggs
1 C. mashed, ripe bananas
3 T. buttermilk
1/2 C. chocolate chip

Cream together shortening and sugar. Add eggs, one at a time. Stir in bananas and buttermilk. Add flour, baking powder, soda, and salt.

Pour into greased and floured 9 x 5 loaf pan and bake @ 350* covered, for 20 minutes. Uncover and continue baking for 50 additional minutes.

{LDM}

Mama's Wheat Bread

This recipe is from my 3rd grade class ... I remember being so proud taking the recipe home and making it with my own Mama!

1 pkg. dry yeast
2 T. plus 1 tsp. brown sugar
1/2 C. milk
1 C. water
1 tsp. salt
2 T. oil
2 C. whole wheat flour
3 T. wheat germ
1-2 C. white flour
1 egg

In large bowl, combine 1 C. white flour, 1 C. whole wheat flour, yeast, salt, and brown sugar. Mix well.
In small saucepan, heat milk, water, and oil to 120-130*. Add to flour mixture along with egg. Beat 3 minutes at medium speed.
By hand, stir in remaining whole wheat flour and enough remaining white flour to make firm dough.

Knead on floured surface 5-8 minutes until smooth and elastic. Place in greased bowl- let rise until double, about an hour.

Punch dough down, and shape into a loaf. Place in well-greased loaf pan. Cover and let rise until 1" above the pan, about 30-40 minutes.

Bake @ 375* 34-40 minutes until golden brown.
Remove from pan and cool on wire rack.

{LDM}

Chocolate Yum-Yums

A beloved recipe from my childhood; these cookies are technically called Chocolate Yummies, as found in Betty Crocker's Cooky Book. Somewhere along the way, however, a child in our family shortened it, maybe me! These are no-bake and made waiting for the completed cookie that much quicker!

6oz. semisweet chocolate chips
1/3 C. butter
16 large marshmallows
1/2 tsp. vanilla
1 C. coconut flakes
2 C. quick or old-fashioned oats

Melt chocolate, butter, and marshmallows in double boiler; stir until smooth. Remove from heat.

Stir in vanilla, coconut, and oats- mix thoroughly. Drop by teaspoonful on waxed paper and refrigerate.

{LDM}

Aioli

Aioli is a mayonnaise-type condiment that is delicious for french fries, and on steak or fish sandwiches.

1 head fresh garlic
1/2 C. mayonnaise
2 tsp. Dijon mustard
1 lemon, juiced
1 T. fresh parsley, minced

Cut top of garlic to expose cloves, keeping head intact. Roast in covered pan or wrapped tightly in foil in oven @ 350* for 1 hour.

Squeeze roasted garlic from each clove. Blend together with remaining ingredients. Serve.

{LDM}

Asian Salad

1/4 C. sugar
1/4 C. water
1/4 C. oil
1/4 C. ketchup
3 T. cider vinegar
1-2 heads romaine lettuce, torn
2 C. cooked chicken
1 C. cashews
3oz. chow mein noodles

Combine sugar, water, oil, ketchup, and cider vinegar. Whisk until smooth.

Add romaine, chicken, cashews, and noodles together in large bowl. Pour dressing over top, and refrigerate at least 2 hours prior to serving.

{LDM}

Fire-Roasted Salsa

About 5 years ago, Daddy and I went to San Antonio for a long weekend. A restaurant on the Riverwalk called Zuni's Grill served THE best roasted salsa ... that we spent an entire afternoon before boarding the plane driving all over the place trying to find a retailer who sold the stuff in jars. It was a wild-goose chase that did not end well.

This summer with a garden full of promise, I found this recipe in Taste of Home and tried it immediately. This recipe right here, baby girl, is the stuff legacies are made of. We have a freezer full of it already.

6 medium tomatoes
1 jalapeno pepper
1/2 C. fresh cilantro leaves
2 green onions, cut into pieces
4 garlic cloves
1 chipotle in adobo sauce
1-4oz. can green chilies
2 T. lime juice
1 T. olive oil
1/4 tsp. salt

Grill or broil the tomatoes and jalapeno until skins are blackened and blistered. Transfer to a bowl and cover for 20 minutes.

In food process or blender, pulse cilantro, onions, and garlic until fine. Add chipotle, chilies, lime, oil, and salt and mix until incorporated.

Remove skin and stems from tomatoes and add to food processor. Remove skin and seeds from jalapeno and add. Blend until smooth.

Serve chilled with tortilla chips.

Recipe is easy to double or quadruple and freeze in clean jars.

{LDM}

Beef & Broccoli Stir-Fry

From your Grandma G., this is from the famous Betty Crocker's Chinese Cookbook by Leeann Chin.

This is one of my favorite meals of all-time, and I request it often! The recipe is copied straight from the cookbook, so the ordering of the ingredients and quantities may be confusing.

1# beef flank steak
1 pkg. shiitake or baby bella mushrooms, sliced
1 T. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. sugar
1 tsp. soy sauce

1 1/2# fresh broccoli
2 green onions, with tops
1/4 C. chicken broth
1/4 C. oyster sauce
2 T. cornstarch

3 T. vegetable oil
1 tsp. freshly chopped ginger
1 tsp. minced fresh garlic

2 T. vegetable oil
1/2 tsp. salt
1/2 C. chicken broth

Cut beef into 2" strips, and toss with 1 T. vegetable oil, 1 tsp. cornstarch, 1 tsp. salt, 1 tsp. sugar, and 1 tsp. soy sauce in bowl. Cover and refrigerate 20 minutes.

Cut broccoli into 1" pieces- steam for 2 minutes, and immediately rinse under running cold water, drain. Set aside.

Combine 1/4 C. chicken broth, oyster sauce, and 2 T. cornstarch. Set aside.

In large skillet, add 3 T. vegetable oil and add beef mixture, ginger, and garlic. Saute until browned, about 3 minutes. Remove from pan.

In same skillet, add 2 T. oil, add broccoli, mushrooms, and 1/2 tsp. salt, cook until crisp tender. Stir in 1/2 C. chicken broth, heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture, cook and stir until thickened.

Dice green onions and garnish before serving over white rice.

{LDM}

Cheeseburger Soup

1/2# ground beef
1-10oz. can cheddar cheese soup
1 3/4 C. milk
1 C. frozen shredded hash browns
1-4oz. can green chilies
1 T. taco seasoning
1 T. dried minced onion
1/2 tsp. chili powder
Garnish:
Crushed tortilla chips
Shredded Monterey Jack cheese
Chopped green onions

Brown burger and drain. Stir in soup, milk, potatoes, chilies, taco seasoning, onion, and chili powder until blended. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes.

Garnish each bowl just prior to serving.

{LDM}

Broccoli Rice Casserole

A great dish for fall, pairs well with pork chops.

1/2 C. chopped onion
1 stick butter, melted
1-10.5oz. can cream of mushroom soup
1-4oz. can mushrooms, drained
6oz. garlic cheese, chopped
1/4 C. slivered almonds
3 C. frozen, chopped broccoli
1 C. Minute Rice
2 C. herb-seasoned stuffing mix

Cook onion in 4 T. butter over medium. Transfer to large bowl and add soup, mushrooms, cheese, almonds, and broccoli. Season with salt and pepper as desired and mix well. Stir in rice and transfer to buttered 2qt. casserole.

Combine the stuffing mix and remaining 4 T. butter and spoon over the top of broccoli mixture.

Bake @ 350* for 30 minutes.

{LDM}

Magic Dust

Your Daddy got a BBQ smoker for his birthday this summer ... as he fine-tunes his craft, you and I are enjoying the fruits of his labor! This recipe for BBQ rub is good on everything from deviled eggs to baby back ribs.

1/2 C. paprika
1/4 C. kosher salt
1/4 C. sugar
2 T. dried mustard
1/4 C. chili powder
1/4 C. cumin
2 T. ground black pepper
1/4 C. garlic powder
2 T. cayenne

Mix all ingredients, and store in tightly sealed container.

{LDM}

Lemon Squares

A classic recipe from Betty Crocker's Cooky Book.

1 C. flour
1/2 C. butter
1/4 C. powdered sugar
2 eggs
1 C. sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 T. lemon juice

Blend flour, butter, and powdered sugar thoroughly. Press evenly into 8x8 pan.

Bake @ 350* for 20 minutes.

Beat the rest of the ingredients together and pour over crust and bake additional 20-25 minutes. Do not overbake.

Note: do not double recipe; middle doesn't set up- that's direct from Grandma G.

{LDM}

Glorified Rice

From Mama's Auntie K.
This salad is a staple at our family potlucks!

1 C. cooked white rice, cooled
1/3 C. sugar
1-13 oz. can crushed pineapple, drained
1/2 tsp. vanilla
1/3 c. miniature marshmallows
2 Tbsp. sliced maraschino cherries
1 c. fresh whipped cream

Combine all ingredients except cherries, place in serving bowl.
Arrange cherries over top.

Serve chilled.

{LDM}

Zucchini Oatmeal Muffins

When hail damaged our garden prematurely this summer, you and I gathered what was salvageable of the zucchini and made these muffins one Sunday morning together. It was bittersweet.

2 1/2 C. flour
1 1/2 C. sugar
1 C. chopped walnuts
1/2 C. quick-cooking oats
1 T. baking powder
1 tsp. salt
1 tsp. cinnamon
4 eggs
2 C. shredded zucchini
3/4 C. vegetable oil

Measure flour, sugar, nuts, oats, powder, salt, and cinnamon into a large bowl.
In second bowl, beat eggs slightly, and stir in zucchini and oil.
Combine both mixtures until flour is moistened- batter should be lumpy.

Pour into muffin tins and bake @ 375* for 18-20 minutes, or until toothpick inserted comes out clean.

{LDM}

White Lasagna

1-8oz. pkg. lasagna noodles
1/4 C. butter
1/3 C. flour
1 T. minced dry onion
1/4 tsp. garlic powder
1/8 tsp. pepper
2 C. chicken broth
1 C. milk
1/2 C. Parmesan cheese
1 C. fresh mushrooms, sliced
1-10oz. pkg. frozen broccoli and cauliflower
2 C. cooked chicken, sliced
8oz. Mozzarella
8oz. Cheddar cheese

Cook noodles as directed on box. In saucepan, melt butter, blend in flour, onion, garlic, and pepper.
Add chicken broth and milk, cook and stir until bubbly.
Stir in Parmesan cheese and mushrooms.

In 9x13 pan, layer 1/3 of the noodles, vegetables, chicken, and cheeses. Pour 1/3 of milk mixture over that.
Repeat layers until complete.

Bake @ 350* for 35 minutes.
Let stand 10 minutes before serving.

{LDM}

Carrot Potato Hotdish

This recipe reminds me of being a teenager and spending nights with your aunties- when we'd stay at SG's house, we'd beg her Mama to make us this ... we'd have it as pre-game meals during basketball season if we were lucky.

1# hamburger
2 medium onions, chopped
2-3 carrots, sliced thin
4 C. potatoes, sliced thin
2 C. celery
2 cans tomato soup
1 can mushroom soup

Brown and drain hamburger. Mix with remaining ingredients.
Pour into large, covered casserole.

Bake @ 350* for 1 hour, or until vegetables are tender.

{LDM}

Graham Cracker Pudding

From great-Grandma S.
This sounds unusual, but is so good.

1-3oz. pkg. instant vanilla pudding, prepared as directed on box
1-3oz. pkg. instant chocolate pudding, prepared as directed on box
1 box graham crackers

Line bottom of 9 x 13 pan with whole crackers, (do not crush)
Cover with chocolate pudding.
Add another layer of crackers.
Cover with vanilla pudding.
Add another layer of crackers.

Chill dessert for 2 hours.

Icing:
2 squares baker's chocolate
2 tsp. vanilla
2 tsp. sugar
3 T. butter
3 T. milk
1 1/2 C. powdered sugar

Beat ingredients until smooth.
Spread on top of last cracker layer, and refrigerate overnight.
Cut in squares and serve with Cool Whip.

{LDM}

BBQ Meatballs

From great-Auntie E.

1 1/2# hamburger
1 C. milk
3/4 C. crackers, crushed
1/4 C. chopped onion

Mix together and form into small meatballs.

Sauce:
1 C. ketchup
1 C. water
3 T. vinegar
2 T. sugar

Place meatballs in crockpot, and cover with sauce.

Cook on low for 8 hours.

{LDM}

Italian Vegetables

From Mama's auntie K.

1-15oz. can Veg-All original mixed vegetables, drained
1-16oz. can garbanzo beans, drained
1/4 C. chopped green onion
1/2 C. chopped celery
1/4 C. olive oil
3 T. cider vinegar
1 tsp. sugar
1 tsp. basil
1 clove garlic, minced
1/2 C. ripe olives, sliced
1 C. cherry tomatoes, quartered
2 T. chipped parsley

Combine Veg-All, beans, onion, and celery.
Mix oil, vinegar, sugar, and basil, and pour over vegetable mix.
Refrigerate overnight.

Add olives, tomatoes, and parsley prior to serving.

{LDM}

Taco Salad

From great-Auntie I.

1# hamburger
1 medium onion
1 pkg. taco seasoning
1 head lettuce
3 tomatoes
1-8oz. pkg. shredded Mexican cheese
1 bag Dorito nacho cheese chips, slightly crushed
1-8oz. bottle Western salad dressing
Sliced black olives

Brown hamburger and onion, drain. Add taco seasoning.

Combine remaining ingredients, adding chips just prior to serving.

{LDM}