Main Dish

Shrimp and Dill Pot Pie

Shrimp and Dill Pot Pie

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Prep Time: 45 minutes Cooking Time: 12 minutes

Ingredients

  • 2 T butter
  • 4 oz mushrooms; quartered
  • 3/4 c onion
  • 1 1/2 lb shrimp peeled and deveined
  • 8 oz sugar snap peas
  • 1 1/2 c half-and-half
  • 1/4 c white wine
  • 1/4 c flour
  • 1 tsp dill weed
  • 1/4 tsp thyme leaves
  • 1/2 tsp salt
  • biscuit dough

Instructions

1

Preheat oven to 400 degrees. Melt butter in a large skillet. Add mushrooms and onion; saute 2 minutes.

2

Add shrimp and sugar snap peas; saute until shrimp begins to turn pink, about 3-4 minutes.

3

Whisk together half and half, wine, flour, herbs, and salt. Add to skillet. Bring just to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce thickens.

4

Pour into a 2-quart baking dish. Cut a layer of biscuit dough to cover the top.

5

Bake 11-13 minutes or until biscuit topping is golden brown.

Bars/ Snacks/ Sweets

Walnut Squares

Walnut Squares

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Prep Time: 30 minutes Cooking Time: 30 minutes

Ingredients

  • 1 c flour
  • 1/2 c butter
  • 1/4 tsp salt
  • 1 1/4 c brown sugar
  • 2 eggs, well beaten
  • 1/2 c coconut
  • 1 c nuts
  • 2 tsp baking powder
  • 1/2 tsp vanilla
  • 2 c powdered sugar
  • 1/2 c butter
  • 1 egg, beaten

Instructions

1

Mix flour, butter, and salt like pie crust and press into a 9x13 pan.

2

Mix brown sugar, eggs, coconut, nuts, baking powder, and vanilla. Pour over crumb mixture.

3

Bake at 350 degrees for 30 minutes.

4

Mix together powdered sugar, butter, and egg. Pour on top of bars.

Cookies/ Snacks/ Sweets

Chocolate Oatmeal No-Bake Cookies

Chocolate Oatmeal No-Bake Cookies

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Serves: 30 Prep Time: 20 minutes

Ingredients

  • 1 c sugar
  • 3/8 c butter
  • 2 T cocoa
  • 1/4 c milk
  • 3/8 c peanut butter
  • 1 1/2 c oatmeal
  • 1/2 tsp vanilla

Instructions

1

Mix together sugar, butter, cocoa, and milk. Boil one minute. Add peanut butter, oatmeal, and vanilla.

2

Drop on waxed paper. Refrigerate to set.

Main Dish/ Pasta

Chicken Tetrazzini

Chicken Tetrazzini

Print Recipe
Prep Time: 1 hour 15 minutes Cooking Time: 30 minutes

Ingredients

  • 2 lbs chicken
  • 1/2 lb spaghetti
  • 1/2 c green pepper
  • 1/2 c onion
  • 8 oz mushrooms
  • 3/4 c butter
  • 2/3 c flour
  • 4 c milk
  • 1 tsp salt
  • 8 oz velveeta
  • 1 c crackers

Instructions

1

Boil chicken.

2

Cut chicken into bite-sized pieces. Cool broth and remove fat. Cook spaghetti in 1 qt of the broth.

3

Saute green pepper, onion, and mushrooms in butter. Blend in flour. Gradually add milk and salt and cook and stir until thickened. Stir in cheese until melted.

4

Combine chicken, spaghetti, and sauce in a casserole. Top with crackers.

5

Bake for 30 minutes at 350 degrees.

Main Dish/ Pasta

Spaghetti with Meatballs

Spaghetti with Meatballs

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Prep Time: 1 hour Cooking Time: 15 minutes

Ingredients

  • 1 c onion; chopped
  • 1/2 c green pepper
  • 1/4 c celery
  • 2 cloves garlic
  • 1 T oil
  • 4 c tomatoes or 2 14 1/2 oz cans
  • 6 oz tomato paste
  • 2 T fresh parsley
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 tsp marjoram
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 3/4 c soft bread crumbs
  • 1/4 c onion
  • 2 T green pepper
  • 1/4 tsp oregano
  • 1/4 tsp salt
  • 12 oz ground beef

Instructions

1

Cook onion, green pepper, celery, and garlic in oil.

2

Add tomatoes, tomato paste, parsley, basil, oregano, marjoram, sugar, salt, and pepper. Cover and simmer for 30 minutes, then uncover and simmer for 10 to 15 minutes.

3

Combine egg, bread crumbs, onion, green pepper, oregano, salt, and ground beef. Shape into meatballs. Bake at 350 degrees for 15 to 20 minutes.

Snacks/ Sweets

Pumpkin Roll

Pumpkin Roll

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Ingredients

  • 3 eggs
  • 1 c sugar
  • 2/3 c pumpkin
  • 3/4 c flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1 tsp ginger
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 1 c powdered sugar
  • 8 oz cream cheese
  • 1 tsp vanilla
  • 4 T butter
  • 1 tsp lemon juice

Instructions

1

Beat eggs for 5 min. Add sugar, pumpkin, flour, baking soda, and cinnamon. Add lemon juice, baking powder, ginger, salt, and nutmeg and mix together on low speed.

2

Pour into a greased jelly roll pan. Bake at 375 degrees for 15 minutes.

3

Turn onto a dish towel that has been lightly coated with powdered sugar. Roll cake and towel together and leave to cool.

4

Mix together sugar, cream cheese, vanilla, butter, and lemon juice until creamy.

5

Unroll cake, frost, and roll back up again.

6

Wrap in freezer paper or plastic wrap and freeze. Slice and serve frozen.

Main Dish/ Meat

Baked Pork Chops with Bourbon Glaze

Baked Pork Chops with Bourbon Glaze

Print Recipe
By Prep Time: 40 minutes Cooking Time: 20 minutes

Ingredients

  • BRINE
  • ▢1 quart warm water
  • ▢3 Tbsp kosher salt
  • ▢2 sprigs fresh rosemary (optional)
  • PORK CHOPS
  • ▢1 1/2 Tbsp vegetable oil
  • ▢4 boneless pork chops (thick cut, around 1 1/2 inches thick)
  • ▢1/2 tsp kosher salt
  • ▢1/2 tsp black pepper
  • ▢1/2 tsp smoked paprika
  • ▢1/2 tsp dried thyme
  • BOURBON GLAZE
  • ▢1/3 cup bourbon
  • ▢3 Tbsp soy sauce reduced sodium
  • ▢3 - 4 Tbsp light brown sugar packed
  • ▢2 Tbsp apple cider vinegar
  • ▢4 cloves garlic minced or grated
  • ▢1 tsp fresh ginger grated
  • ▢pinch of cayenne pepper
  • SLURRY
  • ▢1/2 Tbsp cornstarch
  • ▢1 Tbsp water

Instructions

1

Combine all brine ingredients. Whisk until combined well. Add pork chops and brine to a marinade pan and refrigerate for at least 15 minutes, or up to 8 hours.

2

Add all bourbon glaze ingredients to a small saucepan and bring to a boil over MED heat, stirring occasionally. Once boiling, reduce heat to LOW and simmer for around 10 minutes, stirring occasionally.

3

Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.

4

Preheat oven to 375 F degrees. Remove pork from brine, rinse with cold water, and pat very dry. Discard brine.

5

Season with 1/2 tsp EACH salt, pepper, smoked paprika and dried thyme.

6

Add vegetable oil to large oven-safe skillet and heat over MED-HIGH heat. Once pan is hot, add seasoned pork chops and cook, without flipping or moving, for 2-3 minutes.

7

Using tongs, flip pork chops over, and transfer skillet to the preheated oven. Bake 5 minutes, then flip pork chops back over, return to the oven and bake another 4 minutes, until pork is cooked to 145 F degrees (internal temperature).

8

Remove pork chops to a plate, and cover loosely with foil. Leave to rest for 5 minutes.

9

Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.

Notes

Source: https://www.thechunkychef.com/baked-pork-chops-with-bourbon-glaze/#wprm-recipe-container-16797

Main Dish/ Meat

So-Easy Barbecue Chicken (or Pork Chops)

So-Easy Barbecue Chicken (or Pork Chops)

Print Recipe
Prep Time: 10 minutes Cooking Time: 1 hour

Ingredients

  • 1/4 c butter
  • 1 pkg dry onion soup mix
  • 1 c hickory flavored barbecue sauce
  • chicken breast halves or pork chops; one per person

Instructions

1

Melt butter. Mix together the onion soup mix and barbecue sauce, and then combine with the melted butter.

2

Baste chicken pieces (or pork chops) on both sides.

3

Continue basting while grilling, or bake uncovered in the remaining sauce at 350 degrees for one hour, or cook in a slow cooker on low for 4-6 hours.

Dessert/ Sweets

Best-Ever Carrot Cake

Best-Ever Carrot Cake

Print Recipe
By Prep Time: 45 minutes Cooking Time: 35 minutes

Ingredients

  • 4 eggs, beaten
  • 2 c flour
  • 2 c sugar
  • 2 tsps baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 3 c carrots, finely shredded, lightly packed
  • 3/4 c oil
  • cream cheese frosting
  • 1/2 c finely chopped pecans, toasted

Instructions

1

Allow eggs to stand at room temperature for 30 minutes. Grease and flour two 9-inch round cake pans.

2

In a large mixing bowl, stir together flour, sugar, baking powder, cinnamon, and baking soda.

3

In a medium bowl, combine eggs, carrots, and oil.

4

Add egg mixture to the flour mixture and stir to combine. Pour batter into cake pans. Bake at 350 degrees for 30 to 35 minutes.

5

Cool on wire racks for 10 minutes, then remove from pans.

6

Cool thoroughly, frost, and sprinkle with chopped pecans.

Notes

The carrots need to be finely shredded to prevent them from sinking to the bottom of the cake. Store the frosted cake in the refrigerator.

Salad/ Sides/ Vegetable

Creamy Pea Salad

Creamy Pea Salad

Print Recipe
By Serves: 16 Prep Time: 25 minutes

Ingredients

  • 2 pkg. (16 oz. each) frozen peas thawed and drained
  • 3/4 cup diced cheddar cheese
  • 3/4 cup diced mozzarella cheese
  • 1 medium red onion chopped
  • 1 cup miracle whip or mayonnaise
  • salt and pepper to taste
  • 1/2 lb. bacon cooked and crumbled

Instructions

1

In a large bowl, combine all ingredients and mix well. Refrigerate until serving.

Notes

Source: https://www.lovebakesgoodcakes.com/creamy-pea-salad/