Recipes

MAIN DISHES

 

FRESH SPAGHETTI SAUCE FROM PENZY’S

MAIN DISH GREEN BEAN CASSEROLE

HONEY BAKED CHICKEN

TERI’s GEMELLI PASTA BAKE

CORN DISH CASSEROLE

TARA’S MOM’S CROCKPOT CHICKEN CHILI

CLASSIC MINESTRONE

OVEN BAKED SESAME CHICKEN

TERI’S CHICKEN PARMESAN

EGG NOODLES

POTATO, HAM, CORN CHOWDER

LETICIA’S GREEN POSOLE

CHICKEN, BROCCOLI, RICE CASSEROLE

SALADS

 

MEXICAN ORZO SALAD

TENLEY’S SWEET CORN AND VEGGIE SALAD

DEB T’s ORIENTAL SALAD

GRAPE SALAD

EASY/HEALTHY SHRIMP SCAMPI

CRISPY THAI BEEF SALAD

CUCUMBER, TOMATO, ONION SALAD

 

BREADS

 

BREAD FLOUR CONVERSIONS

FRIED CORNBREAD

HOMEMADE BREAD

ZUCCHINI BREAD ALA MARIE

POPOVERS

SHORTBREAD

 

SIDE DISHES

 

MA BEDNER’s CORN FRITTERS

ERNESTO’S MEXICAN SHRIMP COCKTAIL

Chicken Avacado Salad

Ingredients:

​​1 store bought roasted chicken cooled and shredded

​​3 large avocados cubed

​​16 oz pkg frozen corn thawed

​​8 oz bacon cooked and chopped

​​1/2 cup Chives (or green onion), chopped

​​3-4 Tbsp fresh Dill weed chopped, or to taste

Lemon Dressing:

​​1/4 c lemon juice freshly squeezed

​​1/4 c extra virgin olive oil

​​1 tbsp sea salt or to taste

​​1 tsp black pepper

Toss together and enjoy!

 

FourB Spaghetti salad

INGREDIENTS

1 pound barelli thick spaghetti, broken into thirds

1 pint cherry tomatoes, sliced in half

2 small zucchini, diced

1 large seedless cucumber, diced

1 package small sweet pepper seeded and diced

1 large sweet onion, diced

2 cans ripe olives, drained and sliced in half

DRESSING:

1 bottle (16 ounces) roasted red pepper zesty Italian salad dressing

 1 cup grated Parmesan cheese

1 tablespoon sesame seeds

1 teaspoon Hungarian sweet paprika

1 teaspoon dried celery

1 teaspoon garlic powder

Cook spaghetti according to label directions rinse with cold water to stop cooking process.  Mix everything together in very large bowl. Let flavors meld together before serving. Gosh this is a good one!

SAUCES AND BATTERS

 

BEER BATTER

NICK’S CRANBERRY SAUCE RELISH

 

BREAKFASTS

 

JODY’s GERMAN PANCAKES

CINNAMON ROLL CASSEROLE

COFFEE CAKE ON THE FARM

 

DESSERTS

 

-CAKES

POPPY SEED CAKE

TOASTED COCONUT POUND CAKE

MARIE’s LAZY DAISY CAKE

RHUBARB MARIE CAKE

STRAWBERRY RHUBARB CAKE

MANDARIN ORANGE CAKE

MAGIC CAKE

SERENA’s BLUEBERRY PECAN STREUSEL COFFEE CAKE

BLUE RIBBON POUND CAKE ‎

COOKIES

RANGER COOKIES

RHUBARB COOKIES

CLASSIC MOLASSES COOKIES

MY FAVORITE PECAN COOKIE

GRANDMA BEDNER’S FAVORITE SUGAR COOKIE

MY MOM’S PEANUT BLOSSOMS

RALPHIE’S SNICKERDOODLES

MELT IN YOUR MOUTH SUGAR COOKIES

SUPER SOFT PUDDING SPRINKLE COOKIES

MARIE’S MOM’S REFRIGERATOR COOKIES

-PIES

TERI’S EASY LOW-SUGAR SELF-CRUST CUSTARD PIE

HEALTHIER BAKED CUSTARD

IMPOSSIBLY EASY COCONUT PIE

NO ROLL PIE CRUST

-BARS

RICHARD’s CARAMEL BARS

BUTTERFINGERS RICE KRISPIE TREATS

MOM’S BROWNIES

MARIE’S RHUBARB DREAM BARS

Raspberry Custard Kuchen

Ingredients

​​1-1/2 cups all-purpose flour, divided

​​1/2 teaspoon salt

​​1/2 cup cold butter

​​2 tablespoons heavy whipping cream

​​1/2 cup sugar

​​FILLING:

​​3 cups fresh raspberries (other fruit can be used)

​​1 cup sugar

​​1 tablespoon all-purpose flour

​​2 large eggs, beaten

​​1 cup heavy whipping cream

​​1 teaspoon vanilla extract

Directions

​​1. In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13×9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust.

​​2. Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.

​​3. Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator. Yield: 10-12 servings.

Nutritional Facts 1 piece: 328 calories, 17g fat (10g saturated fat), 86mg cholesterol, 195mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 4g protein

-OTHER DESSERTS

KENNY’s PISTACHIO TORTE

FRUIT PIZZA

TRADITIONAL DURST TAPIOCA PUDDING

 

OTHER: ~~DOG TREATS~~

 

HEALTHY DOG BISCUITS

Peanut butter pumpkin DOG BISCUITS:

1 can pumpkin

1 cup peanut butter

4 eggs

1/2 cup oil (I like to use coconut oil melted)

5 cups whole wheat flour or unbleached white

2 teaspoon baking soda

INSTRUCTIONS

1Preheat oven to 350 degrees.

2Combine pumpkin, peanut butter, eggs, and oil in a bowl. Add in baking soda and whole flour. Stir until a stiff dough forms. Knead dough or mix just until flour is incorporated.

3You can roll out dough with a rolling pin and use a cookie cutter to cut out dog bone shapes, or just bake into little circles like cookies. Bake for 15 minutes.  I keep refrigerated or freeze so they do not mold with the fresh ingredients.

OTHER: ~~NON-EDIBLE~~ RECIPES

 

SKUNK SMELL REMOVER