Meredith's Breakfast Egg Casserole

1/2 cup butter, melted

1/2 cup flour

1 tsp baking powder

1 tsp salt

1 tsp sugar

9 eggs

1/2 cup milk

3oz cream cheese, softened

16oz shredded Monterey Jack cheese (you may substitute pepper-jack if you want it a little spicy)

2 cups cottage cheese

Optional mix-ins

1-2 small cans of diced green chiles

1lb cooked and crumbled pork sausage

1lb cooked and crumbled bacon

Mix butter, flour, baking powder, salt, and sugar together.  Beat in eggs, milk, and cream cheese.  You may want to use a food emulsifier (boat motor) at this point to blend ingredients into an even mixture.  Stir in shredded cheese and cottage cheese.  If you are adding the optional mix-ins, do so at this point.  Pour into greased 9x13 baking dish.  Bake at 350 degrees for 40-50 minutes, or until a knife inserted in the middle comes out clean.

Recipe by Meredith

Homemade Chicken Strips with Milk Gravy

I have a lot of things that I make that I don't have exact measurements for to share a recipe.  A lot of the times I eyeball the measurements, or have made something so many times that I don't really need to measure.  This recipe is one of them, so bare with me on this one.  They are so worth the time it takes to make them, though!

3-6 chicken breasts, trimmed and sliced thin or into nuggets

3-4 eggs

1-2 Tbsp soy sauce

1-2 Tbsp Worcestershire sauce

1 tsp minced garlic

2-3 cups flour

seasoned salt

pepper

onion powder (optional)

oil

bacon grease (not necessary, but I would HIGHLY recommend!)

- Scramble the eggs and whisk in soy sauce, Worchestershire sauce, and garlic.  Throw in sliced chicken and let marinate until you are ready to cook.

- Stir together flour (about 1 1/2 cups at a time) with the seasoned salt and pepper in a bowl with a lid.  Adjust the amounts to taste.

- Heat oil and bacon grease together in a large skillet for frying.  Warm up slowly to medium-high to high heat.

- When the oil is ready (throw in a drop of water and if it immediately bubbles, you're ready), throw in 4-6 chicken strips at a time into the flour mixture.  Close the lid and shake until the chicken is well-coated.

- Carefully drop the chicken strips into the hot oil.  Cook until they are nice and golden brown, and chicken is cooked through.  Remove from oil onto paper towels.  This is a good point to give one a try to see if the flour needs more salt or pepper!

- Repeat with all of the chicken strips until they are done cooking!  When the flour gets to be too crumbly and isn't coating the chicken well, toss it out and make a fresh batch of flour, salt, and pepper.

- Serve hot and enjoy!

* You can substitute BBQ sauce and some milk for the soy and Worchestershire sauce.  Gives it the chicken strips a different flavor, but still so, so good! *

* As I mentioned, the bacon grease is not essential but makes the chicken strips oh-so-amazing.  I just save all of my bacon grease in a quart-sized mason jar in the refrigerator, collecting the drippings from each time I make bacon.  When the mason jar is full...it's time for chicken strips! *

For the milk gravy...

1/4 cup butter

1/3 cup flour

2 tsp chicken bouillon granules (or 2 cubes)

salt and pepper to taste

1-2 c milk (not skim)

Melt butter in a saucepan.  Whisk in flour, salt, pepper, and bouillon.  Let cook for about 1 minute, until bubbly.  Slowly add milk, whisking constantly to ensure a smooth gravy.  Bring to a boil, reduce heat and simmer for about 1 minute.  Add more milk if gravy gets to be too thick.

Meredith's *Perfect* Rice Krispie Treats

 

I'm kind of a Rice Krispie treat snob and love it when I sink my teeth into a "perfect" one.  This recipe is completely from scratch, and as close to *my* perfect as can be!

2 envelopes of unflavored gelatin (I used Knox brand; the 1oz box comes with 4 envelopes; I used 2 of those individual envelopes)

1 cup water, divided

1 cup sugar

1 cup corn syrup **

1/8 tsp cream of tartar

1 tsp vanilla

1/2 tsp imitation butter flavoring (optional)

1/8 tsp salt

4 Tbsp butter, melted.

8+ cups crispy rice cereal

- Line a 8 or 9 inch square baking dish with foil and then grease it.

- Mix gelatin and 1/2 cup of the water in an electric mixer bowl.  Set aside.
- On the stove in a small saucepan, bring the other 1/2 cup of water, sugar, corn syrup, and cream of tartar to a boil.  Use a candy thermometer and boil until it reaches 240 degrees (about 8 minutes once it starts to boil).
- Meanwhile, melt butter and set aside to cool.
- Remove syrup from stovetop once it reaches 240 degrees.
- Start the mixer on medium speed and slowly pour the hot syrup into the gelatin, which should have swelled by now.
- Once it is all poured in, increase speed to medium high to high.  Beat mixture until it becomes white and fluffy, and has about tripled it's size (approximately 5 mintues).
- Pour in salt, vanilla, and butter flavoring (if using) and mix until blended in.  Then pour in melted butter; the size of the mixture will decrease a little.  Mix until blended.
- Transfer into another bowl (if you want) and then stir in the cereal until it is well-coated.  Add more or less, depending on how gooey you like your rice krispie treats!
- Transfer coated cereal to baking dish and stick in the refrigerator for about 15 minutes to set.
- Cut into bars and eat, or store in an airtight container.

**If you don't have corn syrup, you may substitute with sugar.  So, it would be 2 cups of sugar and no corn syrup.**

Recipe by Meredith

Copycat Recipe: Panera Bread Broccoli-Cheese Soup

I've tried several broccoli-cheese soups and this is what I found to be the closest to Panera Bread's version.  My kids eat it up like crazy!  Make sure you use the *real* half and half, not milk, not the fake stuff.  The same goes with the cornstarch; do not substitute flour!  It definitely makes a difference in the texture!

2 Tbsp butter, melted
1 medium onion, chopped
1/2 cup butter, melted
1/2 cup cornstarch (NOT flour!)
4 cups *real* half and half
4 cups chicken stock
1 lb fresh broccoli
1 1/2 carrot, shredded
1/2 tsp nutmeg
16 oz sharp cheddar, grated
salt and pepper to taste

- Saute onion in butter, until it's translucent, then set aside.
- Finely chop broccoli, and finely shred or chop carrots.  Steam together, until veggies are tender.  Set aside.
- Melt butter in soup pot.  Add cornstarch, salt, pepper, and nutmeg using a whisk and cook over medium heat for until bubbly; approximately 2-3 minutes.
- Stir constantly while whisking in the the half and half.
- Add the chicken stock.
- Simmer for 20 minutes, until thickened
- Stir in broccoli, carrots, and cooked onions.  Cook over low heat for about 10-15 minutes.
- Add cheese and stir until it cheese is completely melted.
- Serve hot and enjoy!

* Makes approximately 8-9 cups.
* If the soup needs to be thinned out a little bit, use whole milk until you get your desired consistency.

Recipe by Meredith

Hot Cheesy Artichoke Dip

2 (14oz) cans artichoke hearts, drained and chopped
8oz cream cheese, softened
1/2 cup mayo
1/2 cup parmesan cheese
1/2-3/4 cup shredded mozzarella cheese

Combine all ingredients until well mixed.  Spread into 1 1/2 quart baking dish.  Bake at 350 for 30-40 minutes, until bubbly and golden on top.  Serve hot with crackers or tortilla chips.

Recipe by Meredith

Pumpkin Pancakes

picture of pumpkin cinnamon roll pancakes

1 1/2 cups milk
1 cup pumpkin puree
2 eggs
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt

Combine dry ingredients.  Combine wet ingredients plus pumpkin.  Then mix all ingredients together.  Add extra milk to desired pancake batter consistency (not too runny).  Pour onto hot griddle; might need to spread batter out into a circle, as it is a little thick.  Cook until browned on both sides and cooked through.  Serve hot.

Pumpkin Cinnamon Roll pancakes - use pumpkin pancake batter plus cinnamon roll filling from Cinnamon Roll Pancake recipe.  Top with cream cheese frosting and pecans.

Recipe tweaked by Meredith from one found HERE.

Cinnamon Roll Pancakes

Your favorite pancake batter for fluffy pancakes.  (I used good ole Bisquick, per their recipe)
1/2 cup butter, melted
3/4 cup brown sugar
1 Tbsp cinnamon
Cream cheese frosting

Mix pancake batter, set aside.  Mix together butter, sugar, and cinnamon then pour into a squirt bottle (like a ketchup bottle) or into a Ziploc bag with the corner snipped off.  Pour pancake batter onto greased medium heat skillet.  After it has set for a minute, swirl on the cinnamon mixture.  When bubbles start to surface, flip pancake and cook another minute or so.  ***The goo will cook into the pancake and leave "crevasses", so I squirted more of the filling into those crevasses once I removed the pancake from the heat.***  Drizzle frosting over pancakes (I used canned cake icing...popped it in the microwave for about 15-20 seconds, and then drizzled that over the pancakes).  No butter or syrup needed!!!!

Original recipe found HERE.

Wreath Cookies

1 cup butter, softened
3-4oz cream cheese, softened
1 cup sugar
1 egg yolk
1 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1/4 tsp cinnamon
Green food coloring

Mix butter and cream cheese together. Cream together butter mixture and sugar. Add egg yolk and vanilla, and mix. In separate bowl combine flour, salt, and cinnamon. Mix in flour mixture with butter/cream cheese mixture. Add food coloring to get desired effect. Use cookie press to press out wreaths. Bake at 350 for 12-14 minutes. Bottoms brown, and may burn easily. Let cool on cookie sheet 1 minute before transferring to rack. Decorate with red icing. Makes approx 4 dozen cookies (Using my Williams-Sonoma cookie press)

****These are my ALL TIME FAVORITE Christmas cookie! LOVE THEM!!!!****

Recipe from Mary

Crock Pot Chicken Taco Meat

5-7 boneless, skinless chicken breasts
1 can RoTel, drained
1 can black beans, rinsed and drained (optional)
1/2 medium onion, chopped
1 green pepper, chopped
1 jalapeno, chopped
2 cloves garlic, minced OR approx. 1 tsp garlic powder
1/2 tsp cumin (approximately)
1/2 tsp paprika (approximately)
8oz cream cheese
3/4 to 1 cup fresh salsa, drained, or pico de gallo
juice from 1/2 of a lime
salt and pepper to taste

Place chicken, RoTel, beans, onion, pepper, jalapeno, garlic, and spices into a crockpot. Adjust heat to how long you want to cook meal (between 4 and 6 hours). About 20 minutes before mealtime, shred chicken with two forks. Add cream cheese and stir until melted through. Add fresh salsa/pico and lime juice. Salt and pepper to taste. Let shredded chicken mixture cook for about 20 or so more minutes. Serve hot on fresh steamed flour tortillas topped with shredded lettuce and cheese.

Recipe by Meredith and Eric

"Mommy Worked Last Night" Baked Pasta

1 to 1 1/2 lb ground beef and/or Italian sausage
1 26oz can or jar of spaghetti sauce
1 can condensed cheddar cheese soup
1 box (1 lb) penne, mostacolli, or ziti pasta
1 small onion (optional)
minced garlic (optional)
Parmesan cheese (optional)
1/2 cup-ish sour cream (optional)
2 cups shredded mozzarella cheese

Brown meat with onion and garlic. Drain. Mix together sauce, cheese soup, Parmesan, and sour cream. Cook and drain pasta. Mix all ingredients together. Put in greased casserole dish. Top with mozzarella cheese. Bake covered for melty cheese, uncovered for bubbly cheese, at 350 for 25-30 minutes (until cheese is melted). Serve.

Basic, original recipe from Dawn, with some modifications by me.

Crab Cakes with Spicy Sauce

Crab Cakes:

1.5 lbs crabmeat (real and/or artificial)
2 or 3 stalks celery, chopped fine
1 sleeve Ritz crackers, crushed
2 eggs
1/2 to 3/4 cup mayonnaise
1 tsp prepared mustard
1/2 tsp minced onion
1/4 tsp Old Bay seasoning
1/8 tsp cayenne pepper

Mix all ingredients. Spray hot skillet with non-stick spray. Form patties out of seafood mixture. Place patties in hot skillet. Cook until golden brown on both sides. Serve hot with sauce.

Sauce:

1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup hot salsa
1 Tbsp lemon or lime juice
1/4 tsp cayenne pepper
dash paprika
dash Tabasco sauce

Place all ingredients in blender. Blend until well mixed and smooth.

Recipe by Meredith

Sweet Potato Crunch Casserole

3+ cups cooked sweet potatoes
1/2 cup sugar
2 beaten eggs
1/4 cup butter, melted
1/2 cup milk
1 tsp. cinnamon

Mix all ingredients then transfer to a greased 9x13 baking dish.

Topping:

1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
2 and 2/3 Tbsp. butter

Crumble these all together. Spread over potato mixture. Bake at 350 degrees for about 45 minutes (until crispy). Serves about 10-12.

Recipe from Aunt Pam

Raspberry Cream Cheese Dessert

2 cups flour
1/2 cup brown sugar
1 cup margarine, softened
8oz cream cheese, softened
1 cup powdered sugar
4 cups whipped cream
1 pkg pie glaze or 1 container glaze, raspberry or strawberry flavor
10 oz pkg frozen raspberries

Crumble flour, brown sugar, and margarine together. Press into 9x13 and bake at 375 for 15 minutes. Cool, crumble, and divide in half. Beat cream cheese and powdered sugar. Mix in whipped cream. Spread over half of crumbs, top with remaining crumbs. Refrigerate. Cook pie glaze as directed, use part of juice from berries as water. Mix glaze with berries. Cool and spread over layers. Refrigerate until set.

Recipe from Karen

Pound Cake

1 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar
1 1/2 tsp vanilla
1/4 tsp almond extract
2 eggs
1/2 cup sour cream

Cream together butter, sugar, and vanilla. Add eggs. Mix in flour, baking soda, and salt. Stir in sour cream until blended. Pour batter into greased and floured loaf pan, preferably glass. Bake at 325 for 70 minutes.

Variations: *omit almond and instead use 1 tsp lemon zest, 2 Tbsp lemon juice, and 1 Tbsp poppy seeds or 2 Tbsp minced crystallized ginger.

Recipe from Williams & Sonoma cookbook

Quiche of Any Kind

1 pie crust
6-7 eggs
1/2 cup milk
1 cup shredded cheese (any kind), divided
salt & pepper to taste
1/4 cup Parmesan


Fillings:
1 cup chicken, cooked and cubed
1 cup ham, cooked and cubed
1 to 1 1/2 cup pork sausage, browned and drained
bacon bits
1/2 cup cottage cheese
shredded hash browns
broccoli, cut up
yellow and red peppers, cut up
spinach, chopped

Prepare pie crust and put in pie plate. Place fillings into pie plate. Beat eggs. Add milk, 1/2 of cheese, cottage cheese (if using), salt, & pepper. Stir in chopped spinach (if using). Pour on top of fillings. Top with remaining cheese and Parmesan. Bake at 350 for approx. 1 hour, until top is golden brown and until knife inserted in middle comes out clean.

Recipe by Meredith

Noah's Ark Clam Chowder

3 cans New England Clam Chowder
3 cans cream of potato soup
1 can cream of celery soup
1 can minced clams, UN-drained
3 1/2 pints whipping cream

Mix all ingredients. Do not dilute soups. Heat in soup pot or crockpot until heated through; do not bring to boil. Garnish with parsley or pepper. Best to use only Campbell's brand soups.

Recipe from Mary

Chili

1 to 1 1/2 lb ground beef, turkey, or venison
1 medium onion, chopped (optional)
1 packet chili seasoning
2 (14oz) cans diced tomatoes
2 (15oz) cans chili beans - mild or hot
garlic powder
onion powder (optional)
salt & pepper
hot sauce

Brown meat in skillet. Add and cook onions with meat. Once meat is cooked through, drain grease. Transfer meat & onions to soup pot. Add chili seasoning, tomatoes, and beans. Bring to boil. Add garlic powder, onion powder (if not using onions), salt, pepper, and hot sauce to taste. Reduce heat and simmer for approximately 20 minutes. Serve hot with cornbread or Fritos corn chips. Top with cheese and sour cream.

Recipe by Meredith

Chicken Soup

1 whole cut up chicken (minus innards)
water
salt
pepper
chicken bouillon
carrots, cut up
celery, cut up

Place chicken in soup pot. Add water until chicken is completely covered. Bring to boil and cook until chicken is cooked through. Remove chicken. Add carrots, celery, and salt, pepper, and bouillon to taste. Bring to boil. Reduce heat to a simmer and cook until vegetables are al dente. Meanwhile, skin and de-bone chicken. Cut or shred chicken into small pieces, then add to soup. Simmer about 5-10 minutes. Serve hot.

May add egg noodles, rice, or dumplings.

Recipe by Meredith

Baked Potato Soup

4 large baking potatoes (washed, cooked, peeled, & cubed)
2/3 cup butter or margerine
2/3 cup flour
6-7 cups milk
3/4 tsp salt
1/2 tsp pepper
12 slices bacon (cooked and crumbled)
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
2 green onions, chopped

Melt butter in soup pot over low to medium heat. Stir in flour, salt, and pepper. Heat and stir until smooth and bubbly. Gradually add milk. Stir constantly over medium heat until thick and bubbly. Add potatoes, bacon, and green onions. Bring to a boil, reduce heat, and simmer 5-10 minutes. Add cheese and sour cream. Stir until cheese is melted. Serve immediately.

* I leave the skins on the potatoes
* If you want a super creamy soup, substitute 3 cups of the milk with half & half.

Recipe from Church cookbook.

Yeast Breadsticks

1 1/2 cup water
2 Tbsp sugar
1 Tbsp yeast
1 1/2 tsp salt
3 cups flour
1 stick butter, melted

- Mix water, sugar, and yeast. Set for 5 minutes.
- Combine salt and flour; add to yeast water.
- Knead on floured surface for 3 minutes.
- Spread melted butter in 9x13 pan
- Pat dough ito pan and flip over, coating dough in butter.
- Cut into 1/2 inch strips.
- Let rise for 15-20 minutes.
- Sprinkle top with sesame seeds, parsley, or parmesan cheese.
- Bake at 350 for 20-25 minutes.

Recipe from Tiffany