Kielbasa & Squash Skillet

1 medium bell pepper cut into strips
1 medium onion, cut into strips
1 large microwaved potato (leave skin on), cooled & diced
2-3 small summer squash (zucchini or yellow or mix), washed well, sliced thin (leave skin on unless you absolutely don't like it)
1/2 -1# Kielbasa, sliced and quartered

Saute: pepper & onion strips
Add: kielbasa & brown
Add: vegetables
Cook till heated through

Makes about 4 servings. 
This is also good for breakfast...use bacon instead of Kielbasa and add beaten eggs to make a scramble, or add eggs to the side.
If using this for lunch or dinner I like it with my homemade spicy applesauce, hot biscuits, and cottage cheese.

Enjoy!

Chicken & Noodle Casserole

This recipe is good for left over chicken, it's also quick and easy.  Good served with a salad and a fruit cobbler.

Chicken & Noodle Casserole--serves 4
1 can cream of mushroom soup (I also like this with cr. of celery)

about a 1/2 c. milk
1/4-1/3 c. Parmesan cheese (from can or freshly grated)
1 c. frozen vegetables your choice
2 c. chicken , cooked &cubed
2 c. noodles, cooked & drained
1/2-3/4 c. cheese, your choice (I like colby jack or mozarella)

Mix together:
soup, milk, & Parmesan cheese
Add: vegetables, chicken & noodles
Place in a casserole dish
Bake at 400 about 25 mins or till hot through
Add: your favorite cheese put back in oven to melt for a few mins.

Enjoy!

Squash Casserole. . .

This is so good with summer-fresh- zucchini and yellow squash.  It's an oven dish so if you have a basement stove use it.  As with all recipes posted please read through before starting.

Squash Casserole
1 stick oleo or butter
1 pkg. stuffing mix
6 c. sliced summer squash
1 can cream of mushroom soup
1 c. sour cream
1 small onion, grated
1 small carrot, grated

 Bring to boil : onion, carrot and squash for 5 mins
Put in colander to drain
Melt oleo or butter and mix with stuffing
Line cassereol dish with stuffing, reserve 1/2 c. for topping.
Mix together: soup and sour cream
Add drained veggies to the soup/sour cream mixture
Spread on top of stuffing
Sprinkle the remaining 1/2 c. of stuffing.
Bake 350 deg. for about 30 mins or so.

NOTE:  This is enough for 4-6 people depending on serving size.
However, I like more stuffing on top so I make up two boxes and use one whole box for the bottom and enough of the second box to make a nice topping.  If there's any casserole left over add the remaining stuffing to it for next day lunch.

Enjoy!

Hamburger Stroganoff. . .

Hamburger Stroganoff

1# lean hamburger
1 small- med onion, chopped
1 can cream of mushroom soup
1 c. sour cream
cooked noodles

Sautee onions, add hamburger and seasoning (I use garlic/pepper and salt)
Cook this mixture till hamburger is done
In a small bowl mix together the soup/sour cream
Pour over the top of the hamburger and simmer.
Serve over cooked noodles.
Good with jello and a salad.

This amount doesn't make much so adjust to your family size.
This is also a good way to use precooked/frozen hamburger.
Another good way to serve is to make the hamburger into small meatballs.

Enjoy!

Doughnut Muffins. . .

I saw this recipe on someone's blog and followed it to it's source and thought immediately of you Jan. I know how your family likes muffins. This recipe is not for the waist weary folks out there but a once-in-a-while treat.  I haven't tried these yet but I think I will over the weekend since Dave will be home. Cheyenne, I think your family would like these too.  You'd have to double batch it though.
If you want to see a photo go here: www.finecooking.com/recipes/doughnut_muffins.aspx

Doughnut Muffins

For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature (could margerine be subbed for the butter)
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk (could use sour milk if you don't have buttermilk)

For Dipping Mixture:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

To make the muffins:
Put a rack in the middle of the oven and heat the oven to 350°F.
In a stand mixer or a large bowl, cream the butter and sugar.
Beat in the eggs, one at a time, until just mixed in.
Sift together the flour, baking powder, baking soda, salt, and nutmeg.
Combine the milk and buttermilk.
With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture.
Then mix in a third of the milk mixture.
Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry.
Mix until well combined and smooth, but don't over mix.
Grease and flour a standard-size muffin tin.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup.
(A #16 ice-cream scoop gives you the perfect amount.)
Bake the muffins until firm to the touch, 30 to 35 min.

To finish:
Melt the butter for the dipping mixture.
Combine the sugar and cinnamon.
When the muffins are just cool enough to handle, remove them from the tin,
Dip them into or brush them all over with the melted butter,
Roll them in cinnamon sugar.

Enjoy!

Jello Punch. . .

This is a family favorite...

Jello Punch
Read through before making

1 large pkg. jello that will mix well with pineapple,
(lime, raspberry & strawberry are good picks)
3/4 c. sugar
1 large can pineapple juice frozen for at least 24 hrs.
2 liters 7-Up or Sprite, chilled

When ready to assemble:
Mix jello by directions (do not add the cold water yet)
Add the sugar to the jello & hot water stir to dissolve jello powder & sugar
Add the cold water and stir, set aside for a minute
Place frozen pineapple juice in punch bowl and mash a bit
Add the jello to the bowl
Add the chilled soda.

This recipe freezes pretty well but can't be kept too long.

Enjoy!

Bunuelos

These are quick to make and a good snack on a cool evening when you want to heat up the kitchen a bit.

Bunuelos (makes about 6 dozen)

4 c. flour
1 t. baking powder
1 t. salt
1/2 c. sugar
2 eggs
1 c. milk
4 T. butter
oil (for frying)
cinnamon-sugar mixture OR glaze recipe at bottom

In large bowl, mix flour, baking powder, salt and sugar.
In smaller bowl, beat eggs and milk.
Add this gradually, beating, to flour mixture.
Add a half a stick melted butter, beat.

Place dough on floured surface and knead til silky and elastic.
Roll into balls or ropes, and flatten with the palm of your hand.
Poke a little hole through the center with something the size of a pencil.

Fry in hot oil, (370º), til golden and puffed. Watch the temp of your oil.
These can burn easily.
Drain on paper towels (use crumbled paper bags or newspaper, why waste good paper towels?

While still warm place in bowl and spoon cinnamon-sugar mixture over top.
Or fill a zip-top bag with c/s mixture & toss bunuelos but be careful, they can be fragile.

IF YOU'RE USING GLAZE:
This is enough for about 20 Bunuelos: Adjust to your needs.

Place 1/2 c. each sugar, light brown sugar (firmly packed) & water in skillet.
Add 1 T. butter/oleo, 1 t. cinnamon & 1 T. dark corn syrup.
Heat, stirring, till sugar melts, then boil rapidly 1-2 mins or til two drops of syrup run together off spoon.
The glaze will still be a thin syrup

Remove from heat and let cool a minute or so

Place Buneulos in the pan one at a time and spoon syrup to coat. Drain on rack about 30 minutes. The coating will be kind of tacky but not drippy.

Enjoy!

Heaven, I'm in Heaven. . .

If you like chocolate and caramel this square is for you! It's chocolatey, caramely, gooey and rich, yep, heaven!

Chocolate Caramel Squares
2 c. (about 38-40) chocolate wafer cookie crumbs
1/3 c. melted butter/oleo
30 vanilla caramels
1/2 c. caramel ice cream topping
1/4 c. whipping cream
2 c. pecans, chopped
3/4 c. semisweet chocolate chips
1/4 c. whipping cream

Stir together wafer crumbs and melted butter
Press into the bottom of a 9" springform pan.
Bake at 350 for 10 mins.
Cool slightly on rack

In a heavy saucepot melt caramels in ice cream topping, stir often
Stir in the first 1/4 c. whipping cream
Remove from heat & stir in nuts
Spread over crust
Cool; cover and chill 1 hour.

For Topping:
In heavy saucepot melt chocolate chips
Remove from heat; stir in remaining whipping cream
Drizzle or spread over caramel-pecan mixture.
Cover & chill at least 1 hour.
About 12 servings

Enjoy!

Love This One. . .

Mexican Noodle Bake
2 c. macaroni, egg noodles can be used if you're out of mac noodles
1# ground beef
1 (1 1/4 oz) taco seasoning mix
1 can (8 oz) seasoned tomatoes
1 c. cottage cheese I like small curd
1 c. sour cream
1 can (4 oz) green chopped chilies
shredded cheddar or Mexican style cheese maybe a cup

Cook noodles, rinse & drain, set aside
Brown ground beef, crumble, & drain
Add taco seasoning (according to pkg. instructions) to beef
Simmer until liquid is reduced to almost nothing
Stir in tomatoes; simmer about 10 mins

Mix together cottage cheese, sour cream & green chilies
Gently add noodles blend good
Pam a 2 qt. casserole dish
Layer noodle mix with ground beef then cheese.
Repeat until ingredients used up.
Bake at 350 about 20 mins or until top layer of cheese is thoroughly melted.
This serves about 8 -- Good with homemade chips.
If you want to add picante/taco/or jarred salsa to this after cooking warm it a bit in the micro so as not to chill the casserole.
If there is any left it's good reheated in the micro.

Enjoy!

Hello Dolly's and Judy Bird. . .

Do any of you remember Judy Bird? She had a boy Mark, I can't remember her hsb's name. They were with us at the Crismon Road bldg.
Judy made these for an evening Relief Society meeting one time, everyone thought they were yummy including moi! When I made these I used more oleo and graham cracker crumbs for a bit thicker crust. Adjust to your liking.

Hello Dolly's
1 cube oleo
1 c. graham cracker crumbs
1 c. chocolate chips
1 c. coconut
1 c. walnuts, chopped
1 can (14 oz) Eagle Brand Condensed Milk

Melt oleo in 9x13 pan.
Add crumbs and spready evenly, press lightly
Sprinkle chips, coconut, & nuts evenly across crust
Dribble Eagle Brand on evenly
Bake at 350 till edges are lightly browned and middle is fairly set.
Place under broiler for a min. till top is evenly browned.
Cut into squares.

Enjoy!

Tuna Potato Chip Casserole

As a child growing up I didn’t get anywhere near a stove if I could help it. I was a tomboy and as soon as my chores were done I was out the door and on a baseball diamond, soccer field, volleyball court, fishing, riding my bicycle all over God’s creation or involved in some other adventure. I was entirely too busy to hang around a kitchen except to do dishes or sweep the floor. Mom was ok with that as I was a whiz bang at cleaning and could do that with the best of them. I did however know how to fix popcorn because it was one of my absolute favorite foods.
I was married at a tender age and still did not know how to cook. Although this was not the very first meal I fixed it was my very first casserole. The first meal and the dessert for this casserole will come in another post.

Tuna & Potato Chip Casserole - 2 servings (increase ingredients for your family size)
1 can cream of mushroom soup
3/4 c. milk
A couple T. finely chopped onion ( I also like a dash or two of garlic pepper)
Salt and pepper to taste
3-4 c. crushed potato chips
1 (6 oz.) can tuna

Mix soup and milk, bring to boil.
Add onion, salt & pepper.
Butter or “Pam” a casserole dish
Alternate layers of chips and tuna.
Pour soup mixture over all and garnish top with chips.
Bake 25 minutes at 350 degrees.

Enjoy!

Turtle Cookies & The Armatage's

Some time in the 80's we had a senior missionary couple from Pocatello, ID named Ernest and Marie Armatage serving in our ward in Arizona. They were the best people and spent a lot of time at our house. Marie had been sick for a few days and said she sure wished she had her rocking chair from home to help rock away her aches. I took her down a rocker and she was so tickled she nearly rocked herself silly. After her illness she and her sweetheart brought our family a big batch of the Turtle cookies. I know there is a newer method today but I still love these the way Marie taught me.

Marie's Turtle Cookies
2 squares of baking chocolate OR 4 T. cocoa (use a good brand, it makes a difference)
1/2 c. oleo or butter
2 eggs
3/4 c. sugar
1 c. flour
1 t. vanilla

Melt baking chocolate or 4 T. cocoa with oleo/butter.
Beat eggs & sugar together
Add to chocolate mixture
Fold in flour & vanilla
Drop by teaspoonful onto waffle iron. (1 t. to one waffle iron square)
Bake till done but not hard

ICING:
2 c.sugar
1/2 c. cocoa
2/3 c. milk
1 stick (1/2 c.)oleo or butter
1 t. vanilla

Mix sugar & cocoa in pan
Add milk, stir good
Bring to boil
Reduce heat to medium & boil 4 mins. (WATCH IT)
Remove from heat & add oleo
Cool 15 mins.
Add vanilla, beat till creamy.

Ice the cooled 'turtles'
Pecans can be added for the turtles flippers.

Can anyone tell me what the name of the couple was where the Armatage's lived? It was a small apartment behind the big house on Superstition.

Enjoy the memory and the recipe!