Main Dish

Savory Beef Pie

Savory Beef Pie

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By Prep Time: 40 minutes Cooking Time: 20 minutes

Ingredients

  • 1 onion; chopped
  • 2 tablespoon green pepper; chopped
  • 2 tablespoon Shortening
  • 2 cups cooked beef; cut into bite-size pieces
  • 10 oz frozen mixed vegetables
  • 1 cup beef gravy
  • 1/4 cup Water
  • 1/3 cup Shortening
  • 1 3/4 cups flour
  • 2 1/2 tsps Baking Powder
  • 3/4 teaspoon Salt
  • 1 cup milk
  • 1/4 cup sesame seed

Instructions

1

Cook and stir onion and green pepper in shortening in a 10-inch skillet until tender. Stir in beef, vegetables, gravy, and water. Heat about five minutes.

2

Pour into ungreased oblong baking dish (12x7.5 inches or 8x8 inches).

3

Cut shortening into flour, baking powder, and salt with a pastry blender. Stir in milk just enough to make a soft, sticky dough.

4

Drop dough by 12 spoonfuls into sesame seed, coating all sides, and then drop onto hot beef mixture.

5

Cook uncovered at 450 degrees for 15 to 20 minutes.

Salad/ Sides/ Vegetable

Honey Mustard Salad Dressing

Honey Mustard Salad Dressing

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Prep Time: 5 minutes

Ingredients

  • 1/4 c mayonnaise
  • 1 T mustard
  • 1 T honey
  • 1/2 T lemon juice

Instructions

1

Mix all ingredients together until smooth. Serve over a lettuce salad or as a dipping sauce for chicken tenders.

Main Dish

Creamy Ham and Egg Bake

Creamy Ham and Egg Bake

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By Prep Time: 2 hours, 45 minutes Cooking Time: 50 minutes

Ingredients

  • 5 eggs
  • 1/8 teaspoon Salt
  • 1 tablespoon Butter
  • 1 1/2 tablespoon Butter
  • 1 1/2 tablespoon flour
  • 1/8 teaspoon pepper
  • 7/8 c milk
  • 3/4 c gruyere or swiss cheese; diced
  • 1 teaspoon mustard
  • 16 oz frozen broccoli, corn, and peppers
  • 3 oz ham; diced
  • 1/4 c gruyere or swiss cheese; shredded

Instructions

1

Beat eggs and salt.

2

In a skillet, melt 1 T butter. Pour in egg mixture. Cook without stirring, until mixtrue begins to set on the bottom and around the edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncoooked portion flows underneath. Continue cooking over medium heat about four minutes or until eggs are cooked through but still glossy and moist. Remove from heat and set aside.

3

For sauce, melt butter. Stir in flour and pepper. Add milk. Cook and stir until thickened and bubbly. Add the 3/4 c cheese and the mustard, stirring until cheese is melted.

4

Stir vegetables and ham into the cheese mixture, then gently fold in eggs. Turn mixtrue into a baking dish. Cover and chill for 2 to 24 hours.

5

Bake covered at 350 degrees for 45 minutes, stirring after 15 minutes. After 45 minutes, stir again and sprinkle with shredded cheese. Bake about 5 minutes more or until cheese is melted.

Notes

Source: https://www.bhg.com/recipe/meat/creamy-ham-and-egg-bake/

Main Dish

One-Pan Cheesy Chicken, Broccoli, and Rice

One-Pan Cheesy Chicken, Broccoli, and Rice

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By Prep Time: 65 minutes

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion; diced finely
  • 1 pound chicken breasts; cut in bite-sized pieces
  • 2 cloves garlic; minced
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 1 cup uncooked rice
  • 2 1/2 cups broccoli florets; cut in bite-sized pieces
  • 2 1/2 cups chicken broth
  • 2 cups shredded extra sharp cheddar cheese

Instructions

1

In a large skillet or pan, saute onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.

2

Once onions soften, increase the heat to medium high and add chicken to the pan.

3

Brown the chicken pieces and add the garlic. Cook for about 1 more minute.

4

Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.

5

Add the uncooked rice in the olive oil and saute it for a couple of minutes.

6

Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.

7

Cook chicken and rice mixture covered for about 12 minutes.

8

Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.

9

Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.

10

Remove from heat and stir in half a cup of cheese.

11

Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

Notes

Source: https://www.the-girl-who-ate-everything.com/one-pan-cheesy-chicken-broccoli-rice/

Main Dish/ Pasta

German Meatballs with Spaetzle

German Meatballs with Spaetzle

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Prep Time: 1 hour

Ingredients

  • 3 eggs
  • 1 1/4 c milk
  • 1/4 c dry bread crumbs
  • fresh parsley
  • 1 lb ground beef
  • 1 cup beef broth
  • 4 oz can mushrooms
  • 1/2 c onion
  • 8 oz sour cream
  • 2 c & 2 t flour
  • 1/2 tsp caraway seeds

Instructions

1

Combine 1 slightly beaten egg, ¼ c milk, bread crumbs, 1 T parsley, ½ tsp salt, and 1/4 tsp pepper. Add ground beef and shape into 1 ½-inch meatballs (about 24). Brown, then add broth, mushrooms, and onion; simmer covered 20 min.

2

Combine sour cream, 2 T flour, and caraway seeds. Stir into broth and cook and stir until thickened; cook 1 min longer.

3

Combine 2 c flour and 1 tsp salt. Add 2 eggs and 1 c milk and beat well. Allow it to rest 5-10 min.

4

Bring a large pot of water to boiling. Add spaetzle batter as for soup dumplings. Cook and stir 5 min. Drain and sprinkle with snipped parsley.

Dessert/ Sweets

Peach Cobbler

Peach Cobbler

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Prep Time: 25 minutes Cooking Time: 50 minutes

Ingredients

  • 4 c sliced peaches
  • 1 c juice or water
  • 3/4 c sugar
  • 1 T flour
  • 1/2 c shortening
  • 1 c flour
  • 1/2 c sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 c milk

Instructions

1

Put peaches in an 8x8 baking dish. Add sugar and flour and mix. Add juice and stir.

2

Mix together shortening, flour, sugar, salt and baking powder until light and smooth. Drop by tablespoons over the peaches.

3

Bake at 350 degrees for 50 - 60 minutes, until lightly browned.

Sides/ Vegetable

Peas with Mushrooms

Peas with Mushrooms

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Prep Time: 35 minutes

Ingredients

  • 1 small onion; chopped
  • 2 cloves garlic; minced
  • 2 tablespoons butter
  • 10 oz frozen peas; thawed
  • 4.5 oz mushrooms
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1 pinch black pepper

Instructions

1

Cook peas according to package directions. Set aside.

2

Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

Appetizer/ Main Dish

Chicken Focaccia Pizza

Chicken Focaccia Pizza

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Prep Time: 2 hours Cooking Time: 26 minutes

Ingredients

  • 1 tsp yeast
  • 1/2 c warm water
  • 2 T olive oil
  • 1/2 tsp sugar
  • 1/2 tsp italian seasoning
  • 1/4 tsp salt
  • 1 1/2 c flour
  • 2 tsp cornmeal
  • 1 clove garlic
  • 1 tsp basil
  • 1 c chicken; cooked and cubed
  • 1 plum tomato; sliced
  • 1 oz black olives; sliced
  • 2 oz shredded mozzarella cheese
  • 1 T grated parmesan cheese

Instructions

1

For crust dough, dissolve yeast in warm water, add 1 T oil, sugar, Italian seasoning, salt, and 1 c flour. Mix well, then stir in enough of the remaining flour to form a soft, sticky dough. Knead 6-8 minutes, turn in a greased bowl, cover, and let rise 40 minutes.

2

Sprinkle cornmeal over a greased 12-inch pizza pan. Roll dough into a 13-onch circle and transfer to the pan, building up the edges. Cover and let rise 40 minutes.

3

Brush with 1 T olive oil and sprinkle with garlic and basil. Top with chicken, tomatoes, olives, and cheeses. Bake at 400 degrees for 22 to 26 minutes.

Dessert/ Sweets

Cheesecake

Cheesecake

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Serves: 12 Prep Time: 2 hours, 30 minutes Cooking Time: 1 hour 15 minutes

Ingredients

  • 1 1/2 c graham cracker crumbs; (1 individual package)
  • 2 T sugar
  • 6 T melted butter
  • 24 oz cream cheese
  • 1 1/2 c sugar; or 2 5/8 c powdered sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 tsp lemon or orange extract
  • 1 pint sour cream
  • 1 tsp vanilla
  • 2 T sugar

Instructions

1

Grease a 9 - inch springform pan and dust sides with graham cracker crumbs.

2

In a food processor, combine the 1 1/2 c graham cracker crumbs, 2T sugar, and 6 T melted butter. Pat this mixture into the bottom of the springform pan to make a crust. Chill the crust while preparing the filling.

3

With a mixer, beat the cream cheese, then add 1 1/2 c sugar or 2 5/8 c powdered sugar. Add eggs one at a time. Add 1 tsp vanilla and 1/2 tsp lemon or orange extract. Pour into crust.

4

Preheat oven to 325 degrees. Put a pan of hot water on the lower rack in the oven. Bake the cheesecake for 75 minutes, or until the middle is set.

5

Remove the cheesecake from the oven and heat the oven to 450 degrees. Allow the cheesecake to cool for 15 minutes while the oven is heating.

6

Mix together sour cream, 1 tsp vanilla, and 2T sugar. Spread on top of cheesecake.

7

Bake for an additional 10 minutes at 450 degrees.

8

Turn off the oven and open the oven door, but don’t remove the cheesecake until it’s cooled.

Cookies/ Sweets

Chocolate Peppermint Bark Cookies

Chocolate Peppermint Bark Cookies

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By Prep Time: 1 hour, 50 minutes

Ingredients

  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 cup butter room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 egg yolk
  • 6 ounces bittersweet or semisweet chocolate; chopped
  • 1/2 cup red-and-white striped hard peppermint candies or candy canes
  • 2 ounces white chocolate

Instructions

1

Preheat oven to 350 degrees. Grease a 9x13 metal baking pan and line the bottom with a long strip of parchment paper, leaving overhang on both sides.

2

Whisk flour and salt together.

3

Beat butter until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until light and fluffy, stopping occasionally to scrape down the sides of the bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.

4

Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form an even layer over the bottom of the pan. Pierce dough all over with a fork.

5

Bake the cookie base until it’s light golden brown and slightly puffed and edges begin to come away from the sides of the pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Spread the chocolate over the top of the cookie in a thin, even layer. Immediately sprinkle chopped peppermint candies over.

6

Melt white chocolate in a double boiler. Use a fork or small squeezable bottle to drizzle white chocolate all over the cookies. Chill until the white chocolate is set, about 30 minutes.

7

Use the parchment overhand to lift the cookie from the pan. Cut cookie into triangular pieces.

Notes

Variation : Substitute chopped peanut brittle or peanut butter cups for the peppermint candies.