FAVORITES

Crockpot Cube Steaks

Ingredients: 1 cube steak, family pack (includes about six) 2 can(s) cream of mushroom soup (10.75 ounces) 1 package onion soup mix, dry in an envelope 3/4 cup water salt & pepper to taste Directions: Step 1: Prepare a Crockpot. Step 2: Add the cube steaks inside the prepared Crockpot. Step 3: In a medium mixing bowl, add the 2 cans of cream of mushroom soup, onion soup mix, 3/4 cup of water, salt, and pepper. Stir everything until well combined. Step 4: Pour the mixture over the cube steaks inside the Crockpot. Step 5: Cover and seal the pot. Cook everything for 8 hours on low heat or until the meat is fork-tender. Step 6: Spoon the Cube Steak and Gravy over mashed potatoes or steamed rice. Step 7: Sprinkle green onions on top. Step 8: Serve hot and enjoy!

Chicken 'Fried' Rice

Ingredients 2 cups rice, uncooked and not Instant rice 3 1/2 cups water 1/2 cup soy sauce 1/2 cup vegetable oil 1 envelope onion soup mix 1 onion, chopped 1 can mushroom pieces 1 green pepper, chopped 1 celery stalk, chopped 3 cups cooked chicken, chopped Instructions Preheat oven to 350° F. Stir together all ingredients in a 9x13 casserole dish. Cover with aluminum foil. Bake for 1 hour 15 minutes or until liquid is absorbed and rice is tender. Serve hot. NOTE: I have made this recipe and I love it! I prefer to use a six quart covered enameled cast iron dutch oven.

King Arthur Chocolate Chip Cookies

Fried Apples

Ingredients 4 large granny smith apples, peeled, cored and sliced 1/2 cup (1 stick) real butter Juice of 1 lemon 1/4 cup white sugar 1/4 cup brown sugar 1 tsp. cinnamon (or more to taste) 1 tsp. cornstarch 1 tbsp. water Instructions Melt butter in a large skillet over medium heat. Add apples and lemon juice; cook for 2-3 minutes. Stir in both sugars. Continue to cook an additional 5 to 8 minutes or until apples are soft, but not mushy. Stir in the cinnamon. In a small bowl, mix the cornstarch and water; immediately pour cornstarch mixture into the apple mixture and stir. Cook for 1-2 minutes or until the sauce thickens slightly. Serve warm.

Bundt Breakfast Bake

Ingredients: 1 cup diced Ham 2 c tater tots…still frozen 1 dozen whisked eggs 1 can (8) Pillsbury Grands biscuits..diced up (raw) 2 c. Cheese…your choice…I used Cheddar 1/4 c milk Directions: Mix all ingrediends. Put in a well-greased Bundt pan. Bake on 400° F for 45 mins. When done flip onto platter and cut and serve You can use any meat or any veggie you want!!!! The key is not to add too much bread and the tater tots add just the right amount of potatoes…they shred up and you would think they were hash browns without making it dense!

Alabama Fire Crackers

Ingredients: 16 oz package of saltine crackers 1/2 tsp onion powder 1/2 tsp black pepper 4 tbsp (2 packages) ranch dressing mix 3 Tbsp red pepper flakes (if you can handle the heat, add more) 2 cups olive oil Instructions: 1. Using a large gallon Ziploc bag, pour in the olive oil, seasonings, and spices. Close the bag and knead to thoroughly mix the ingredients together. 2. Place all 4 sleeves of crackers in the bag, re-seal, and gently turn the bag over several times to coat the crackers with the spice mixture. The more times you do this the better the coating. 3. Let the bag sit overnight. 4. Remove crackers and lay out on a baking sheet. Bake at 250°F for about 15 minutes. (Note: If you are short on time, the crackers still taste great skipping the baking Step 4.) No one knows the big bang moment of fire crackers, but they show the creative resourcefulness of home cooks who can doctor up a store-bought staple to transform it into a homemade treat. It’s the type of recipe that spreads like wildfire through a family and circle of friends, popping up on the pages of community cookbooks across the South and then passed, pinned, and posted all over the place. We love these recipes. As Andy Griffith used to say, “Good cracker. Good cracker.”

Ham Mozzarella Rolls

Ingredients 1 ball pizza dough 8 oz. thinly sliced deli ham 1 cup shredded mozzarella cheese Optional: Fresh parsley, for sprinkling Mustard or horseradish sauce, for serving Instructions: Preheat oven to 400 degrees. Roll out pizza dough on a lightly floured surface. Press to form a 12 x 8-inch rectangle. Arrange slices of ham evenly over dough to within 1/2 inch of edges, and sprinkle with cheese. Starting at one of the short ends, roll up dough to form log. Pinch seam together to seal. Place the log, seam side down, on a greased baking sheet. Bake for 50 minutes, or until deep golden brown. Let stand 10 minutes before cutting into 8 slices.

Sour Cream Onion Dip

INGREDIENTS ⅓ cup neutral oil, like canola or grape seed 1 medium onion, minced, about 1/2 cup Pinch salt ¼ teaspoon sugar 1 cup sour cream PREPARATION Place oil in an 8-inch skillet, and turn heat to medium-high. When it's hot, a minute or two later, add onion, salt and sugar. Cook, shaking pan occasionally, until onion browns, about 10 minutes. Pour onion and oil into a fine strainer; reserve oil in refrigerator for another use. Stir onion into sour cream. If time allows, cover and refrigerate for 24 hours. Serve with potato chips or raw vegetables.

Sakura Sauce

Sakura Sauce This is the wonderful seafood sauce served at Benihana. It is sweet and pinkish-orangish in color. There are many variations, but this is more or less the gist of what constitutes the sauce. Ingredients: 1 cup mayonnaise 3 tablespoons sugar 3 tablespoons rice vinegar 2 tablespoons melted butter 3/4 teaspoon paprika 3/8 teaspoon garlic powder Method: Whisk all ingredients in a small bowl, cover and refrigerate preferably for at least four hours.

A Fruit Salad to Die For

Ingredients 1 can pineapple chunks, in their own juice 1 can mandarin oranges, drained 1 bunch green grapes, halved 2 bananas 1 pkg strawberries, sliced however you want 1 small box of vanilla instant pudding (jell-o brand only – others just don’t taste right) You can also add other fruits that you like to this as you please Directions 1 Pour the pineapple, juice and all into a bowl. Add the pudding mix and stir until creamy. Stir in the DRAINED mandarin oranges. Add additional fruit and stir in completely until covered and creamy. 2 Refrigerate the salad for a while until it is nice and chilled. Don’t let it sit too long or the banana’s will turn brown. You can also serve right after making this without chilling. Personally, I think it is much better chilled.

CUCUMBER, ONION, AND TOMATO SALAD

CUCUMBER, ONION, AND TOMATO SALAD Ingredients 3 Tomatoes, 3 cucumbers, 1 onion, 1/2 cup apple cider vinegar, 1 teaspoon of cracked pepper, 2 table spoons of sugar 2 teaspoons of salt, 1 cup of water, 1/4 cup of olive oil, mix well…thats it. Let it chill for 1-2 hours… That simple…

Cucumbers with a Bang

Cucumbers with a Bang INGREDIENTS Baby cucumber Lemon juice Olive oil Salt and pepper Chili powder Instructions Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chili powder on top.

Secret Ingredient Meatloaf

INGREDIENTS 1 Pound Ground Meat (Beef or Turkey) 1 Egg 1 Box Stuffing Mix 1 Cup Water How to make it Mix everything together, smoosh it into a loaf pan, and bake at 350 for about 45 minutes. I have made this a couple of times now, and it turns out perfect every time. I love that it doesn’t require guesswork! The consistency is always perfect, and, thanks to the spices in the stuffing mix, it is delicious. From the Stovetop Box: 2 pounds lean ground beef 1 pkg stuffing mix for chicken 1 cup water 2 eggs, beaten 1 large onion, chopped 1/2 cup BBQ sauce, divided Heat the oven to 375° F Mix meat, stuffing mix, water, eggs, onion, and 1/4 cup bbq sauce with hands until blended. Shape into a loaf in a 9 x 13 inch baking dish coated with cooking spray. Top with remaining bbq sauce. Bake 1 hour or until done (160° F)

Cube Steak ♥ ♥ ♥ ♥

Ingredients: 6 cube steaks 1 medium onion peeled and sliced into rings 1 can cream of chicken soup 1 can cream of celery soup 1 packet Lipton Onion Soup Mix 1/2 soup can of water salt and pepper Instructions: Peel, slice and separate the rings of one medium sized onion. Salt and pepper each cube steak. Place 2 cube steaks in the bottom of your crock-pot. Top with onions and repeat. Separating each addition of meat with onions. This will help separate them later and avoid them being one melded mass of cube steak. In a separate bowl, add the cream of soups and water and mix it up. [ I like to mix the dry onion soup in with the two condensed soups here instead of sprinkling it dry over the meat listed in the next step ] Pour the soup mixture over the meat.. Sprinkle the onion soup mix on top, put the lid on the crock-pot and turn it on low. Soon your kitchen will start to smell delicious and 6-7 hours later you will have a dinner! Add a side of mashed potatoes to help enjoy the gravy and a salad or green veggie and you're ready to eat. Note: Sometimes I substitute cream of mushroom soup for one of the condensed soups and I sometimes add a jar of drained button mushroom stems and pieces. I have also done this recipe with boneless skinless chicken breasts as well as pork chops. Those are winners too.

Poor Man’s Stew ♥ ♥ ♥ ♥

Ingredients 1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced (I had this on hand already) 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano Instructions Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time. Serve with buttered sandwich bread.

Two Ingredient Biscuits

Ingredients 2 cups self-rising flour 1½ cups (approx.) heavy whipping cream Instructions: Preheat oven to 475º F. Lightly coat rimmed baking sheet or cast iron skillet with vegetable shortening. Set aside. (I used a baking sheet and a Silpat). Add flour to a large mixing bowl. Slowly pour in heavy whipping cream and stir gently until just combined. Do not over mix. (1 1/2 cups of cream was slightly too much so I added a bit more flour) Pour the dough onto a floured counter top or dough board. Gently pat or roll to about ½-inch thick. Cut out biscuits using about a 2-inch cutter. Place them into a skillet or on a baking sheet pan, leaving about an inch between them to allow them to rise and cook fully. Place in preheated oven and bake about 10-12 minutes. Remove from oven and serve. I recommend using White Lily® self-rising flour. It produces a lighter biscuit with a great texture and flavor.