| Category | Title | Author | Ingredients | Directions | Notes |
| BEEF | Baked Roast Beef | Kathi Morrison | 1 TBSP coarsely cracked black pepper
1 2 ¼-pound boneless rib roast ¼ cup fresh flat-leaf parsley 1 TBSP fresh chives 1 TBSP fresh tarragon leaves 1 tsp dried thyme | Preheat oven to 425 degrees.
Rub the pepper evenly over beef, pressing gently so pepper adheres. Place the herbs in a large measuring cup and chop using kitchen shears. On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat. Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on roasting rack. Roast until an instant-read meat thermometer registers 155 degrees for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices. Temperature Tips: On the meat thermometer, check for doneness as follows For rare 130 degrees For medium 155 degrees For well-done 170 degrees | Prep Time: 10 minutes
Cook Time: 30 minutes Yield: 6 servings Serve with Double-stuffed Potatoes and Steamed Baby Carrots |
| Bbq Roast Beef Sandwiches | Kathi Morrison | 1 Chuck roast
1 can French Onion Soup 1 bottle KC Masterpiece Original BBQ Sauce Kaiser rolls | Place roast, soup, and BBQ sauce in crock pot. Cook on low all day, stirring occasionally. Serve meat over open faced rolls | Prep Time: 5 minutes
Cook Time: all day in crock pot Yield: 6 servings Serve with Corn Casserole | |
| Beefy Stew | Kathi Morrison |
1 ½ pounds beef cube steak, cut into 1-inch pieces Salt and freshly ground pepper 2 TBSP all purpose flour ¼ cup vegetable oil 1 (14-ounce) can beef broth 1 (24-ounce) jar country vegetable soup 1 sheet frozen puff pastry | Position rack in center of oven and preheat to 425 degrees.
Sprinkle beef with salt and pepper. Toss beef with flour in a large bowl to coat. Heat oil in a heavy large pan over medium-high heat. Add 1/3 of the beef to the hot oil, and sear until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a clean bowl. Repeat with remaining beef in 2 more batches. Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen browned bits on bottom. Return all beef and any accumulated juices to pot. Add soup and simmer uncovered, until liquid thickens slightly and beef is tender, about 15 minutes. Divide stew equally among 4 oven-proof mugs. On a floured surface, cut puff pastry into 4 (4-inch) rounds. Moisten rims of mugs with water. Gently adhere puff pastry to each mug. Transfer to baking sheet and bake until golden | Prep Time: 10 minutes
Cook Time: 45 minutes Yield: 4 servings Serve with Chocolate Sheet Cake for Dessert | |
| Super Sloppy Joes | Kathi Morrison | 1 TBSP extra virgin olive oil
1 ¼ pounds ground beef sirloin ¼ cup brown sugar 2 tsp to 1 TBSP steak seasoning blend (McCormick) 1 medium onion, chopped 1 small red bell pepper, chopped 1 TBSP red wine vinegar 1 TBSP Worcestershire sauce 2 cups tomato sauce 2 TBSP tomato paste 4 crusty rolls, split, toasted, and lightly buttered | Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Spoon mixture onto toasted, buttered buns and have plenty of napkins close by!!! | Prep Time: 10 minutes
Cook Time: 15 minutes Yield: 4 super sloppy sandwiches Serve with Deviled Potato Salad | |
| Yummy Beef And Noodles | Kathi Morrison | 1 ½ pounds boneless stew meat
¾ to 1 cup dry red wine 2 medium onions, chopped 1 pkg Lipton onion soup mix 2 beef bouillion cubes 3 TBSP cornstarch Salt and pepper Wide egg noodles | In crock pot, add, in order, meat, onions, onion soup mix, bouillion, sprinkle cornstarch, salt and pepper, and pour red wine on top.
Cook on low for 5 to 6 hours, stirring occasionally. Serve over cooked egg noodles. | Prep Time: 5 minutes
Cook Time: 5 to 6 hours in crock pot Yield: 5 servings Serve with Strawberry Salad | |
| BREADS | Garlic Breadsticks | Kathi Morrison | Flour, for surface
1 pkg refrigerated pizza dough 4 cloves garlic, pressed 1/3 cup olive oil Few pinches salt | Preheat oven to 350 degrees.
Dust a counter surface with a bit of flour. Roll pizza dough into a ball and cut ball into quarters. Roll each quarter into a 1-inch thick snake shape. Cut snakes into 5-inch pieces. Place on cookie sheet, well spaced apart. Whisk together the garlic, oil and salt in a bowl. Brush the mixture onto the dough. Bake for 20 to 25 minutes or until slightly risen and golden brown. | Prep Time: 10 minutes
Cook Time: 25 minutes Yield: 6 servings Serve with Italian Stuffed Shell Pasta **Great for a recipe for kids to help!!! |
| CHICKEN | Chicken Spiedini | Kathi Morrison |
3 large boneless chicken breasts, cut into strips 6 ounces Asiago cheese (or any good Italian cheese), cut into 2-inch cubes ½ cup olive oil 2 cups Italian bread crumbs 4 dried bay leaves 1 large white onion, sliced thickly lengthwise | Preheat oven to 350 degrees.
Preheat oven to 350 degrees. Spray a baking pan lightly with cooking spray. Wrap each chicken strip around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. | Prep Time: 10 minutes
Cook Time: 20 minutes Yield: 4 to 6 servings Serve with Spinach Salad (bagged is awesome!) |
| Chicken Tetrazzini | Kathi Morrison | 1 small chopped green pepper
1 small chopped onion 2 TBSP butter 3-4 cans white chicken, drained 10-12 ounces cooked thin spaghetti 1 pound Velveeta, chopped in small cubes 1 small jar chopped pimentos 1 small jar sliced black olives 1 can cream of mushroom soup 1 can cream of chicken soup | Preheat oven to 350 degrees.
Cook and drain spaghetti and place back in pan. Saute onion and pepper in butter. Mix together all ingredients with spaghetti. Pour in 9 X 13 inch casserole. Cook approximately 20 minutes, until hot and bubbly. | Prep Time: 15 minutes
Cook Time: approximately 20 minutes Yield: 6 servings Serve with Salad and Pillsbury Crescent Rolls | |
| Zesty Baked Chicken | Kathi Morrison | 4 boneless chicken breasts
1 pkg dry Good Seasons Zesty Italian Dressing 1-1 ½ cup flour Salt and pepper 1 tsp paprika 1 tsp garlic powder butter | Preheat oven to 350 degrees.
Mix dry ingredients in ziplock bag and blend well. Add chicken to bag and shake until covered. Place coated chicken on a greased baking dish. Place pads of butter on and around chicken. Bake for 30 minutes, turn and cook for another 30 minutes. | Prep Time: 10 minutes
Cook Time: 1 hour Yield: 4 servings Serve with Squash Casserole | |
| DESSERTS | Cream Cheese Squares | Kathi Morrison | 2 cans crescent rolls
¾ cup sugar 2 eggs 1 8-ounce pkg cream cheese 1 tsp vanilla | Roll out one can of crescent rolls in a lightly greased 9 X 13-inch pan. Press seams together to cover the bottom of the pan.
Mix together 1 egg, cream cheese, sugar, and vanilla. Spread over rolls. Open second can of rolls and lay across the cream cheese mixture, covering all. Beat the second egg and brush across the rolls. Bake at 325 degrees for 30 minutes. | Prep Time: 10 minutes
Cook Time: 30 minutes |
| OTHER | Cheese Quesadillas | Kathi Morrison | Flour tortillas
Shredded cheese Butter Sour cream Salsa | Prepare as you would a grilled cheese. Butter one side of two tortillas. Sprinkle cheese all over one tortilla (not buttered side) and top with plain side of other tortilla. Grill on grill pan, flipping until golden brown.
Cut into quarters. Serve with sour cream and salsa. | Serve with Enchilada Soup |
| Double Stuffed Potatoes | Kathi Morrison | Prep Time: 15 minutes
6 large russet potatoes, scrubbed 1 TBSP butter ½ cup diced red bell pepper ½ cup diced green bell pepper 2/3 cup chopped yellow onion 4 slices baked ham (about 4 ounces), diced 1 ½ cups shredded Colby cheese, divided 2 TBSP milk 2 TBSP sour cream |
Preheat oven to 400 degrees. Pierce potatoes several times with a fork. Bake until tender, about 1 hour. Meanwhile, melt butter in a large nonstick skillet set over medium heat. Add peppers and onion; saute until tender, about 5 minutes. Add ham; saute for 5 minutes. Prep Time: 15 minutes Reduce temperature to 350 degrees. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp; reserve skins. In a bowl, mash pulp. Stir in 1 cup Colby, milk, sour cream, and vegetable mixture. Spoon mixture into potato shells. Sprinkle potatoes with remaining Colby. Place on baking sheet. Bake until heated through, about 20 minutes. | Cook Time: 1 hour 20 minutes
Yield: 6 servings Serve with Baked Roast Beef and Steamed Baby Carrots **Potatoes can be prepared and stuffed up to 1 day in advance. Wrap in plastic wrap and refrigerate until ready to bake. | |
| Italian Stuffed Shell Pasta | Kathi Morrison | 3 pgks frozen, chopped spinach
3 pounds ground round 2 (8-ounce) pkgs cream cheese, softened 2 large onions, chopped Grated Parmesan Salt and peper 2 jumbo eggs 1 (1-pound) pkg jumbo pasta shells 2 cups tomato sauce | Preheat the oven to 350 degrees.
Place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. In a large saute pan, cook the ground round until browned. Drain meat, reserving 2 TBSP fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Saute the chopped onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, salt and pepper, to taste, and combine. Let mixture cool and then add the eggs. The filling can be made up to 1 day in advance and refrigerated until ready to use. Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. | Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes Yield: 6 to 8 servings Serve with Green Beans and Garlic Breadsticks | |
| Southwestern Cornbread | Kathi Morrison | 1 (11-ounce) can Mexicorn
1 egg 1 (8 ½-ounce) pkg corn muffin mix | Preheat oven to 400 degrees.
Spray an 8 X 8 X 2-inch baking pan with nonstick spray. Drain all but 2 TBSP liquid from Mexicorn. Place reserved 2 TBSP liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes. | Prep Time: 5 minutes
Cook Time: 20 minutes Yield: 4 servings Serve with Southwestern Turkey Chili | |
| Squash Casserole | Kathi Morrison | 1 cup water
2 tsp salt, divided 1/8 tsp sugar 6 medium yellow squash, sliced 7 TBSP unsalted butter, room temperature 8-ounces shredded Cheddar cheese 1 8-ounce container sour cream (can use more if you like) 5 medium green onions, chopped ½ cup Parmesan cheese Plain bread crumbs |
Preheat oven to 350 degrees. Add 1 tsp salt and sugar to water and simmer squash over low heat, covered for approximately 6-10 minutes. (Just watch that they don’t get too mushy.) Drain and return to pan. Add 4 TBSP butter and blend with squash. Stir in Cheddar, sour cream, green onions, 1 tsp salt, and Parmesan cheese. Pour mixture into greased casserole dish. Cover top with bread crumbs and dot with remaining butter. (Can use additional butter on top if need be). Bake 30 minutes or until brown on top. (Sometimes mine takes longer so I just turn the heat off and keep in oven till top is brown.) | Prep Time: 15 minutes
Cook Time: 30-35 minutes Yield: 6-8 servings Serve with Zesty Baked Chicken | |
| World’s Best Pancakes | Kathi Morrison | 2 cups flour
2 cups milk 2 eggs 3 TBSP sugar 5 tsp baking powder 1/3 cup butter, melted 1 tsp salt A few dashes of vanilla | Mix all dry ingredients together. Blend together milk, eggs, vanilla, and melted butter. Gradually add the dry ingredients and mix well.
Pour ½ cup batter on griddle and flip when bubbles appear all over pancake. Serve with butter, syrup, powdered sugar, or whatever else you like to top your pancakes!!! | Prep Time: 10 minutes
Cook Time: as long as it takes to turn golden brown! Yield: 5-6 servings Serve with Yummy Scrambled Eggs and fresh fruit **I’ve been making these since I was old enough to reach the griddle pan. My daughter now loves to help make them too!!! | |
| Yummy Scrambled Eggs | Kathi Morrison | 6 eggs
¼ cup milk 1/3 cup shredded Colby Jack cheese 2 - 3 dashes curry powder Salt and pepper 2 TBSP butter | In mixing bowl, whisk together eggs, milk, curry, and salt and pepper. Stir in cheese.
Melt butter in skillet over medium heat. Pour egg mixture into skillet and cook slowly. | Prep Time: 5 minutes
Cook Time: 5 minutes Yield: 4 servings Serve with World’s Best Pancakes and fresh fruit | |
| SALADS | Strawberry Salad | Kathi Morrison | Salad
1 head romaine lettuce 1 head Boston bib or butter lettuce 1 pint fresh strawberries 1 cup grated Monterrey Jack Cheese ½ cup chopped walnuts Toss together in a salad bowl. Dressing 1 cup vegetable oil ¾ cup sugar ½ cup red wine vinegar ½ tsp salt ½ tsp paprika ¼ tsp pepper 2 cloves minced garlic | Put dressing ingredients in a mason jar and shake until well mixed. Pour over salad and toss again. Dressing may be refrigerated for several days. | Prep Time: 10 minutes
Cook Time: NONE! Yield: 6 servings Serve with Yummy Beef and Noodles |
| SOUPS | Dinner Chowder | Kathi Morrison | ½ pound hamburger meat
1 green pepper, chopped 1 11-ounce can nacho cheese soup or cheddar cheese soup 1 ¼ cups milk ½ cup frozen corn 1 medium tomato - chopped 1 tsp dried minced onion | Brown hamburger meat with chopped green pepper until no pink remains in meat. Drain fat.
Stir in rest of ingredients. Cook, covered, on high for 7-10 minutes. | Prep Time: 5 minutes
Cook Time: 15-20 minutes Yield: 3-4 servings Serve with cornbread |
| Enchilada Soup | Kathi Morrison | ½ pound lean ground beef
½ cup diced red bell pepper 1 garlic clove, pressed 2 cans (10-ounces each) enchilada sauce ¼ cup all-purpose flour 1 can (15-ounces) black beans, drained and rinsed 2 cans (14-14 ½ ounces each) beef broth 2 cups water 1 cup thinly sliced zucchini ¼ cup fresh cilantro 1 lime Grated Monterrey Jack cheese | Cook beef over medium-high heat 6-8 minutes or until no longer pink, breaking beef into crumbles.
Dice bell pepper. Add pepper and garlic to meat. Cook and stir 2 minutes. Add enchilada sauce, flour, beans, broth and water. Bring to a boil; reduce heat to a simmer. Meanwhile, thinly slice zucchini and cut into quarters. Snip cilantro and squeeze juice from lime. Add zucchini to soup and simmer, uncovered, 2-3 minutes. Remove from heat; stir in cilantro and 2 TBSP lime juice. Ladle soup into bowls and top with grated Monterrey Jack. | Prep Time: 10 minutes
Cook Time: approximately 20 minutes Yield: 8 servings Serve with toasted Cheese Quesadillas | |
| Southwestern Turkey Chili | Kathi Morrison | 10 ounces lean ground turkey, crumbled
1 TBSP all-purpose flour 1 TBSP olive oil 1 (28-ounce) can whole tomatoes 2 (14 ½-ounce) can spicy black beans ¼ cup tomato paste Sour cream for garnish Chopped fresh cilantro for garnish Chopped red onion for garnish . | In a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread. | Prep Time: 5 minutes
Cook Time: 20 minutes Yield: 4 servings Serve with Southwestern Corn Bread | |
| VEGGIES | Corn Casserole | Kathi Morrison | 1 (15-ounce) can cream-style corn
1 (11-ounce) can whole niblet-style corn 2 eggs 1 cup sour cream 1 (8.5-ounce) pkg dry corn bread mix ½ cup butter, melted 1 cup shredded Cheddar cheese | Preheat oven to 350 degrees. Grease a 8 X 12 inch casserole dish.
In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm. **Can also be served cold! | Prep Time: 15 minutes
Cook Time: 45 minutes Yield: 4 servings Serve with BBQ Roast Beef Sandwiches |
| Green Bean Casserole | Kathi Morrison |
2 TBSP melted butter 2 TBSP flour 1 tsp salt ½ tsp pepper 1 tsp sugar ½ finely chopped white onion 1 cup sour cream 2 cans French style Green Beans - drained ½ pound grated Cheddar cheese ½ cup Corn Flake crumbs |
Preheat oven to 350 degrees. Melt butter in saucepan, add flour and cook gently. Stir in seasonings and sour cream. Fold in French style Green Beans. Place in 2 quart casserole dish, cover with cheese, then top with the Corn Flake crumbs. Bake uncovered for 30 minutes. | Prep Time: 15 minutes
Cook Time: 30 minutes Yields: 5 to 6 servings (Can be easily doubled) Serve with Lasagna Pasta Toss *This recipe has always been a staple in my family, especially for holiday meals. I always double the recipe and use 5 cans of green beans. |
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