Cookies/ Sweets

Date Filled Cookies

Date Filled Cookies

Print Recipe
Prep Time: 30 minutes plus chilling overnight Cooking Time: 10 minutes

Ingredients

  • 1 1/2 cups chopped dates
  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 1 Tbs quick tapioca
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/2 cups butter
  • 2/3 cup sour milk
  • 1 tsp soda
  • 3 cups flour
  • 3 cups quick oatmeal
  • 2 tsp vanilla

Instructions

1

For date filling, boil together until thick: dates, sugar, water, and quick tapioca.

2

Mix brown sugar, white sugar, and butter. Add vanilla and soda to the milk. Add milk and flour alternately to the sugar mixture. Add oats. Refrigerate overnight.

3

Roll our a small amount of dough 1/8 inch thick. Cut with a four-inch cookie cutter. Spread filling on half the round, fold the other half over, and press the edges together.

4

Bake on ungreased cookie sheets at 325 degrees for 10 minutes.

Main Dish

Ham and Cheese Strata

Ham and Cheese Strata

Print Recipe

Ingredients

  • 6 slices bread
  • 2 oz Velveeta; sliced
  • 5 oz broccoli; cooked and chopped
  • 1 cup ham; chopped
  • 3 eggs; slightly beaten
  • 1 3/4 cup milk
  • 1 tablespoon dried minced onion
  • 1/4 tsps Salt
  • 1/8 tsps dry mustard
  • cheddar cheese; shredded

Instructions

1

Cut a doughnut/muffin from each slice of bread and set them aside. Grease and line the bottom of a 8x8 pan with the bread scraps.

2

Layer sliced Velveeta on top of bread, then broccoli, then ham, then the bread rounds.

3

Combine eggs, milk, onion, salt, and dry mustard. Pour over bread. Refrigerate 6 hours or overnight.

4

Bake uncovered for 45 minutes at 325 degrees. Sprinkle with cheddar cheese, bake for five minutes more, and let stand 10 minutes before serving.

Fruit/ Salad/ Sides/ Snacks/ Sweets

Mandarin Orange Cookie Dessert Salad

Mandarin Orange Cookie Dessert Salad

Print Recipe
By Prep Time: 15 minutes

Ingredients

  • 1 package (3.4 oz) vanilla pudding mix (instant)
  • 1 c buttermilk
  • 1 package (8 oz) Cool Whip
  • 1 can pineapple tidbits
  • 1 can (11 oz) mandarin orange
  • 1/2 package (11.5 oz) fudge-striped cookies

Instructions

1

In a large bowl, mix together the dry pudding mixes and buttermilk.

2

Fold in the Cool-Whip.

3

Stir in the pineapple and mandarin oranges until incorporated.

4

Break cookies into bite-size pieces and gently fold into salad mixture.

5

Serve immediately. If preparing ahead of time, add cookies right before serving.

Notes

Source: https://www.sixsistersstuff.com/recipe/mandarin-orange-cookie-dessert-salad/

Main Dish/ Sides/ Soup

Egg-Drop Soup

Egg-Drop Soup

Print Recipe
Prep Time: 25 minutes

Ingredients

  • chicken broth, 1 c per person
  • 1 egg per person, well beaten
  • 2 1/2 T flour for each egg
  • grated carrot (optional)
  • sliced green onion (optional)
  • salt
  • pepper
  • cooked shrimp (optional)
  • water chestnuts (optional)

Instructions

1

Boil broth. Add carrot and green onion. Bring to a rapid boil. Combine egg and flour. When the broth is boiling rapidly, turn the heat off, swirl the broth, and pour the egg mixture in.

2

Add cooked shrimp and water chestnuts, season with salt and pepper, and heat through.

Bread/ Sides/ Sweets

Peach Streusel Muffins

Peach Streusel Muffins

Print Recipe
By Prep Time: 1 hour 25 minutes Cooking Time: 20 minutes

Ingredients

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter melted
  • 2/3 cup (84g) all-purpose flour
  • 1/2 cup (115g) unsalted butter softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs room temperature preferred
  • 1/2 cup (120g) yogurt
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • 3 tablespoons (45ml) milk (any kind)
  • 1 1/2 cups peeled chopped peaches (2-3 peaches)
  • 1 cup (120g) confectioners’ sugar
  • 3 tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract

Instructions

1

First, make the crumb topping : In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

2

Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.

3

Make the muffins : In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

4

In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.

5

Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

6

Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

7

Make the glaze : whisk all of the ingredients together and drizzle over warm muffins.

Notes

Make ahead tip : Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying. Source: https://sallysbakingaddiction.com/peach-streusel-muffins/

Main Dish

Golden Meatball Casserole

Golden Meatball Casserole

Print Recipe
Prep Time: 30 minutes Cooking Time: 25 minutes

Ingredients

  • 1 lb ground beef
  • 1/2 c bread crumbs
  • 1 egg
  • 1 tsp salt
  • 3/4 c water
  • 1/4 c uncooked rice
  • 2 carrots sliced
  • 1/4 c chopped onion
  • 1/2 lb velveeta

Instructions

1

Combine meat, bread crumbs, egg, and salt.

2

Shape into 18 meatballs and brown in oil in a large skillet.

3

Add water, rice, carrots, and onion. Cover and simmer for 25 minutes.

4

Add Velveeta; heat until the Velveeta melts.

Main Dish

Beef and Chipotle Burritos

Beef and Chipotle Burritos

Print Recipe
Prep Time: 25 minutes Cooking Time: 8 hours

Ingredients

  • 1 1/2 lbs round steak
  • 14 1/2 oz diced tomatoes
  • 1/3 c chopped onion
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 tsp oregano
  • 1/4 tsp cumin
  • 1 clove garlic
  • tortillas
  • cheddar cheese
  • sour cream

Instructions

1

Cut meat into 6 pieces. Put meat, undrained tomatoes, onion, Chipotle peppers, oregano, cumin, and garlic in slow cooker. Cook on low for 8-10 hours or high for 4-5 hours.

2

Shred meat and return to liquid. Serve on tortillas with cheddar cheese and sour cream.

Appetizer/ Main Dish/ Sides

Cheese and Sausage Strudels

Cheese and Sausage Strudels

Print Recipe
By Serves: 8 Prep Time: 65 minutes Cooking Time: 15 minutes

Ingredients

  • 1 T butter
  • 1 T flour
  • 1/3 c milk
  • 1/8 c shredded swiss cheese
  • 1 T parmesan cheese
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp pepper
  • 1 oz pork sausage
  • 1 egg
  • 1/8 tsp thyme
  • 1/4 tsp parsley
  • 8 sheets phyllo dough
  • 3 T butter
  • 2 T dry bread crumbs
  • 1 T parmesan cheese

Instructions

1

Melt butter, stir in flour until smooth, and gradually add milk. Boil and stir 2 minutes until thickened. Add cheese, salt, nutmeg, and pepper. Cook and stir until cheese is melted. Cook sausage. Add beaten egg and thyme; cook and stir until egg is set. Combine with cheese sauce and parsley. Cool completely.

2

Place one sheet of phyllo dough on waxed paper. Brush with butter and sprinkle with bread crumbs. Fold over lengthwise and brush with butter again. Spread about 2T of the egg mixture along the short side of the dough and roll it up.

3

Brush each roll with butter and sprinkle with parmesan cheese and parsley.

4

Bake for 15 minutes at 350 degrees.

Notes

Source: https://www.tasteofhome.com/recipes/cheese-and-sausage-strudels/

Main Dish/ Pasta

Lemon Fettuccine with Broccoli and Pancetta

Lemon Fettuccine with Broccoli and Pancetta

Print Recipe
Prep Time: 50 minutes

Ingredients

  • 4 oz pancetta or bacon
  • 5 1/2 c broccoli
  • 8 oz fettuccine
  • 1/4 c butter
  • 1/4 c olive oil
  • 2 tsps lemon juice
  • 2 tsps fresh thyme (or 1 tsp dried)
  • 1/2 c parmesan cheese

Instructions

1

Cut pancetta or bacon into 1/3 inch cubes. Cook until almost crisp; transfer to paper towels to drain grease.

2

Cook broccoli about 3 minutes in boiling water. Transfer to a bowl with a slotted spoon, then cook the fettuccine in the same water.

3

Drain the pasta; return it to the pot, and add the butter, olive oil, lemon juice, and thyme. Add bacon, broccoli, and Parmesan cheese.

4

Toss to blend. Season with pepper.

Dessert/ Sweets

Coconut Cream Pie

Coconut Cream Pie

Print Recipe
By Prep Time: 65 minutes

Ingredients

  • 1 pie crust
  • 1/2 cup flaked sweetened coconut
  • 1 1/2 cups coconut milk
  • 1 1/2 cups half-and-half
  • 5 egg yolks
  • 3/4 cup sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 1/2 cups flaked sweetened coconut
  • 1 1/2 teaspoons vanilla
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Instructions

1

Prepare pie crust according to blind-baking instructions of recipe.

2

Spread coconut evenly on a rimmed baking sheet. Place into 350 degrees F oven for 8-10 minutes until coconut has just begun to turn brown. Set aside to cool.

3

Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.

4

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly. Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute. Remove from heat and add butter, coconut, vanilla and salt.

5

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

6

Add sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined.

7

Spread whipped cream on top of coconut custard. Refrigerate until ready to serve. When ready to serve, top with toasted coconut.

Notes

Source: https://addapinch.com/coconut-cream-pie-recipe/