| Category | Title | Author | Ingredients | Directions | Notes |
| BEEF | Baked Spaghetti | Kristi Herd | 1 lb. ground beef
onion, chopped 2 cans Rotel tomatoes 1 t. oregano 10-12 oz. spaghetti noodles, cooked and drained 3 c. cheddar cheese 1 can Cream of Mushroom soup 1/2 can water Parmesan cheese, shredded | Brown meat and onion, drain. Add rotel and oregano. Simmer for 5 minutes. Layer in 9x13 baking dish--noodles, meat mixture, 1/2 cheese and repeat.
Mix together: soup and water and pour over cheese in baking dish. Top with fresh parmesan cheese. Bake at 350 degrees for 20-30 minutes. | |
| Beef Casserole | Kristi Herd | 1 lb. ground beef
1 can Ro-tel tomatoes 1 can English peas, drained 1 can Cream of Mushroom soup 1 can whole kernel corn, drained 1 can diced tomatoes 2 c. egg noodles, cooked and drained Velveeta cheese, sliced | Brown meat and drain.
Add next five ingredients and simmer for 5 minutes. Stir in cooked egg noodles. Pour into casserole dish. Top with cheese slices. Bake at 350 degrees until cheese melts and is hot through. | ||
| Beef Stroganoff | Kristi Herd | 2-3 lb. arm or chuck roast
garlic powder, salt, pepper, Cavendars seasoning, Worcestershire powder 1 can Cream of Mushroom soup 1/2 c. water 2 T. worcestershire sauce 1 pkg. dry onion soup mix 1 t. garlic powder 1/2 c. sour cream | Cut roast in chunks. Cuts easier slightly frozen. Sprinkle chunks with seasonings. Spray skillet with Pam and brown chunks.
Combine the next five ingredients and pour over meat. Place in baking dish and bake 4 hours at 275 degrees. Add sour cream before serving. Serve over egg noodles. | ||
| Mexican Burritoes/casserole | Kristi Herd | 2 lb. ground beef
3/4 c. onion, chopped 1 can rotel tomatoes 1 can chopped green chilies 1 t. garlic powder salt pepper corn tortillas/flour tortillas cheddar cheese, grated | Brown meat; drain. Add onions, tomatoes, chilies, and seasonings. May need to add one can diced tomatoes or another can rotel.
For Casserole: Layer in 9x13 dish: corn tortillas, meat mixture, and cheese. Repeat till all ingredients are used. Bake at 350 degrees for 20-30 minutes. For Burritoes: Roll mixture into flour tortillas and add cheese. | Serve with sour cream, beans, etc. | |
| Skillet Mexican Cornbread Casserole | Kristi Herd | 1 lb. hamburger meat
1 onion, chopped salt, pepper, garlic powder 1 can chopped green chilies grated cheddar cheese 1 box Jiffy corn muffin mix | Brown meat and onion, drain. Season with salt, pepper and garlic powder.
Spray iron skillet with Pam. Layer in skillet: Meat green chilies grated cheese Jiffy Corn Muffin Mix (mix according to package directions) Bake at 350 degrees until cornbread is ready. Serve with beans. | ||
| Stuffed Peppers | Kristi Herd | 4 green peppers, pitted
1 t. salt 3/4 c. white rice small can tomato paste green pepper, finely chopped 1/2 c. finely chopped onion 1/4 t. garlic powder 1/2 t. lemon pepper 1 lb. ground beef 1 can diced tomatoes 1/4 c. ketchup | Boil peppers and salt in water for 10 minutes.
Mix together the next seven ingredients. Stuff this mixture into the precooked green peppers. Mix together the diced tomatoes and ketchup. Spoon this over the stuffed green peppers. Bake at 350 degrees for one hour or until done. | ||
| CHICKEN | Apricot Chicken | Kristi Herd | 4-6 chicken breasts
12 oz. apricot preserves 1/2 c. chicken broth 1 pkg. dry golden onion soup mix 1 pkg. dry savory herb and garlic soup mix | Mix and heat in saucepan all ingredients except chicken. Pour over chicken in a 8 1/2x11 baking dish. Bake one hour at 350 degrees. Serve over rice or pasta. | This is a low fat recipe. Can also use chicken tenders. |
| Chicken Cheddar Cheese Lasagne | Kristi Herd | 4 chicken breasts, cooked and cubed
8 lasagne noodles, cooked and drained 3-4 c. cheddar cheese, grated 1 can Cream of Mushroom soup 1 can Cream of Chicken soup 1 c. fresh Parmesan cheese, shredded 1 c. sour cream 1/2 c. finely chopped onion 1 c. sliced black olives 1 jar sliced pimentoes 1/2 t. garlic salt fresh mushrooms, sliced | Combine all ingredients except cheese and noodles. Layer in 9x13 baking dish:
1/3 chicken mixture, 1/3 cheese, 1/2 noodles then repeat ending with chicken. Reserve last 1/3 of cheese for the top later. Cover. Bake at 350 degrees for 30 minutes. Uncover. Add last 1/3 of cheese. Bake 10-15 more minutes. Let set for a couple of minutes before cutting. | ||
| Chicken Tetrazini | Kristi Herd | 1/2 stick butter
onion, chopped mushrooms, sliced 1 can Cream of Mushroom soup 8 oz velveeta cheese 1 c. milk 1 small jar pimentoes 3-4 chicken breasts, cooked and cubed 10 oz. spaghetti noodles, cooked and drained Fresh parmesan cheese, shredded | Saute butter with onions and mushrooms. Add soup, cheese, milk and pimentoes. Stir in cubed chicken. Add spaghetti. Fold all together til mixed. Pour into 9x13 baking dish. Sprinkle with fresh parmesan cheese. Bake at 350 degrees for 20-30 minutes.
Serve with garlic bread, salad and green beans. | ||
| Poppy Seed Chicken | Kristi Herd | 3-4 chicken breasts, cooked and cubed
1 c. sour cream 1 c. chicken broth 1 can Cream of Mushroom soup 1 roll of Ritz crackers, crushed 2 T. poppy seeds 1 stick margarine white rice | Combine chicken, sour cream, chicken broth and soup. Pour into 9x13 baking dish. Crush crackers. Add poppy seeds. Mix with melted margarine and sprinkle over chicken mixture. Bake at 350 degrees for 30 minutes.
Serve over white rice. | ||
| DESSERTS | Blueberry Banana Cream Cheese Pie | Kristi Herd | 2 baked pie shells
1 pkg. Dream Whip 8 oz. cream cheese, softened 1 c. sugar 2 cans blueberry pie filling 4-5 bananas | Whip Dream Whip according to package directions and set aside. Beat cream cheese and sugar and combine with Dream Whip. Line pie shells with sliced bananas; then cream cheese mixture. Top with blueberry pie filling. Chill.
**I add fresh or frozen blueberries to the pie filling and you can also use graham cracker crusts. | This recipe is from a lady that attends church with us in Pauls Valley, Freta Pratt. |
| Cherry French Pie | Kristi Herd | Crust:
3 egg whites 14 soda crackers, crushed (saltines) 1 c. sugar 1/2 c. pecans, chopped 1 t. vinegar Filling: small pkg. cream cheese 1 c. powdered sugar 1 t. vanilla 1 pkg. Dream Whip Topping: cherry pie filling, chilled | Crust:
Beat egg whites stiff. Add the following ingredients. Pour into greased and floured 9x9 pan. Bake at 350 degrees for 20 minutes. Cool. Filling: Mix dream whip according to package directions. Combine cream cheese, powdered sugar, and vanilla. Fold in Dream whip. Spread over cooled crust. Top with chilled cherry pie filling. Refrigerate before serving. | This can also be doubled for a 9x13 pan.
My mom always made this for my birthday growing up. | |
| Cranberry And Caramel Date Bars | Kristi Herd | 2 c. cranberries
1/2 c. plus 4 T. sugar 2 1/2 c. flour 2 c. oats 1/2 c. brown sugar 1/2 t. baking soda 1 c. margarine, melted 1 1/2 c. dates, chopped 3/4 c. chopped walnuts or pecans 1 c. caramel ice cream topping | Preheat oven to 350 degrees. In bowl, combine cranberries with 4 T. sugar. In separate bowl, combine 2 c. flour, oats, remaining 1/2 c. sugar, brown sugar, and soda. Add margarine and mix well. Reserve 1 c. crumb mixture; press remainder firmly in 9x13 pan. Bake 15 minutes. Sprinkle dates, walnuts, and cranberry mixture over crust. Mix caramel topping and remaining 1/2 c. flour; spoon over fruit and walnuts. Top with reserved crumb mixture. Bake 20 minutes or until lightly brown. Cool. Cut into bars. | This is my sister's recipe. It is a "must" over the holidays! | |
| Italian Cream Cake | Kristi Herd | 1 c. buttermilk
2 c. sugar 1/2 c. shortening 1 stick margarine 1 1/2 c. coconut 1 t. baking soda 2 c. flour 5 eggs, separated 1 t. vanilla 1 c. pecans, chopped Icing: 8 oz. cream cheese, softened 1 stick margarine 1 box (1 lb.) powdered sugar 1 t. vanilla | Preheat oven to 325 degrees. Combine the baking soda and buttermilk; let stand a few minutes. Beat egg whites until stiff. Cream sugar, margarine, and shortening. Add egg yolks, one at a time, beating well after each addition. Add milk alternately with flour. Stir in vanilla, pecans, and coconut. Fold in egg whites. Bake in 3 layers or in a jelly roll pan.
Icing: Combine the cream cheese and margarine and beat well. Add powdered sugar and vanilla. | This recipe came from my grandmother's sister, Marie Hunter. This is my Dad and my husband's favorite! | |
| Johnna's Brownies | Kristi Herd | 1 1/2 c. flour
2 c. sugar 1/2 c. cocoa 1 t. salt 1 c. shortening 4 eggs 2 t. vanilla 1 c. pecans, chopped Icing: 1 stick butter 4 T. cocoa 6 T. buttermilk 1 t. vanilla 1 box (1lb.) powdered sugar 1/2 c. chopped pecans | Combine dry ingredients. Add eggs and shortening. Mix well. Add vanilla and nuts. Bake in 9x13 pan for 25 minutes at 350 degrees.
Icing: Bring to a boil the butter, cocoa, and buttermilk. Add vanilla. Pour over 1 box powdered sugar in mixing bowl and blend til smooth. Add nuts. Pour over brownies while still warm. | I got this recipe from a lady I taught with at Pauls Valley, Johnna Bearden. She always brought these to school and they would be gone before the morning bell!! They are my Dad's favorite! | |
| Johnna's Brownies | Kristi Herd | 1 1/2 c. flour
2 c. sugar 1/2 c. cocoa 1 t. salt 1 c. shortening 4 eggs 2 t. vanilla 1 c. pecans, chopped Icing: 1 stick butter 4 T. cocoa 6 T. buttermilk 1 t. vanilla 1 box (1lb.) powdered sugar 1/2 c. chopped pecans | Combine dry ingredients. Add eggs and shortening. Mix well. Add vanilla and nuts. Bake in 9x13 pan for 25 minutes at 350 degrees.
Icing: Bring to a boil the butter, cocoa, and buttermilk. Add vanilla. Pour over 1 box powdered sugar in mixing bowl and blend til smooth. Add nuts. Pour over brownies while still warm. | I got this recipe from a lady I taught with at Pauls Valley, Johnna Bearden. She always brought these to school and they would be gone before the morning bell!! They are my Dad's favorite! | |
| Mexican Apple Dessert | Kristi Herd | 8 or 10 flour tortillas
1 can apple or cherry pie filling Sauce: 1 1/2 c. sugar 1 c. water 1 stick margarine or butter 1/2 t. cinnamon | Divide pie filling and place in tortillas. Roll and place seam side down in 9x13 dish.
Sauce: Put in saucepan and bring to a boil. Pour over tortillas and bake at 350 degrees for 30-40 minutes. Baste often. | ||
| Out Of This World Pie | Kristi Herd | 3/4 c. sugar
1 can cherry pie filling 1 lg. can crushed pineapple with juice 2 T. cornstarch 1 t. red food coloring 3 oz. pkg. cherry jello 4 lg. bananas, sliced Large Cool Whip chopped pecans, optional 2 baked pie crusts or graham cracker crusts | Mix first five ingredients. Cook until thickened. Remove from heat. Add jello. Stir until dissolved. Cool. Add bananas. Add chopped pecans, if desired. Pour into 2 baked pie crusts or graham cracker crusts. Top with Cool Whip when serving. | This recipe is from a special aunt from Missouri, Edgie Moody. We would go see them every summer when my sister and I were growing up. | |
| Pay Day Bars | Kristi Herd | 1 pkg. Reese's peanut butter chips
1 can Eagle Brand milk 2 c. mini marshmallows 3 T. butter 16 oz. jar peanuts, dry roasted and salted | Butter bottom of 7x11 or 9x9 pan. Spread 1/2 jar of peanuts over bottom of pan. Microwave chips and butter. Stir. Add marshmallows and milk. Microwave and stir well. Spread over peanuts and add rest of peanuts on top. Pat peanuts down into mixture a little bit.
**These need to set out until next day to be able to cut them easily. | You sometimes need to pour peanuts in a colander to dust them off a little. That way they will stick to the mixture well. | |
| Pecan Sandies | Kristi Herd | 1/2 c. butter
1/2 c. shortening 1 c. sugar 1 1/2 c. flour 1/2 t. baking soda 1/2 t. baking powder 1/2 c. chopped pecans white sugar | Preheat oven to 350 degrees. Cream butter and shortening; gradually add sugar and cream again. Mix together dry ingredients; gradually add to creamed mixture. Stir in nuts. Chill for 1/2 hour. Shape into 1" balls; place 2" apart on greased cookie sheet. Flatten balls to 1/3" with the bottom of a glass. Slightly moisten the bottom of the glass and dip in white sugar. Bake 12-15 minutes. | You can also use red and green sugar sprinkles at Christmas. | |
| Praline Pecan Apple Pie | Kristi Herd | 1 c. sugar
1/3 c. flour 1 t. cinnamon 8 c. thinly sliced peeled apples (I use Granny Smith apples) 3 T. butter 1/2 c. brown sugar 2 T. cream or milk 1/2 c. chopped pecans Pie crust (2 crust) | For filling: stir sugar, flour and cinnamon together. Add apples; toss gently until coated. Put in pie crust; it will be mounded. Place top crust and make slits and crimp edges. Bake pie at 350 degrees for 35 minutes, covered with foil. Remove foil and bake 35 more minutes. Meanwhile in saucepan, stir butter, brown sugar, and milk. You can add cinnamon to this if you wish. Bring to a boil. Remove from heat; stir in pecans. Remove pie from oven. Place on jelly roll pan. Pour brown sugar mixture over pie. Bake 5 more minutes. Cool on wire rack. | I always make this recipe for Charlotte's birthday. It is her favorite!! | |
| Thumbprint Cookies | Kristi Herd | 1 c. shortening
1/2 c. brown sugar 2 egg yolks 1 t. vanilla 2 c. flour 2 egg whites finely chopped pecans | Mix together thoroughly:
shortening, brown sugar, egg yolks and vanilla. Sift and stir in the flour. Roll into 1" balls. Dip in slightly beaten egg whites. Roll in pecans. Place about 1" apart on ungreased baking sheet. Bake 5 minutes. Remove from oven. Quickly press thumb gently on top of each cookie. Return to oven and bake 8 more minutes. Place in thumbprint a bit of chopped candied fruit, sparkling jelly, or tinted powdered sugar icing. | My favorite is the icing. This is my great grandmother's recipe. | |
| Walnut Pumpkin Pie | Kristi Herd | 15 oz. pumpkin
14 oz. Eagle Brand milk 1 egg 1 1/4 t. cinnamon 1/2 t. ginger 1/2 t. nutmeg 1/2 t. salt 1/4 c. brown sugar 2 T. flour 2 T. cold margarine or butter 3/4 c. chopped walnuts | Heat oven to 425 degrees. In mixing bowl, combine pumpkin, milk, egg, 3/4 t. cinnamon, ginger, nutmeg, salt; mix well. Turn into pie crust. Bake 15 minutes; remove pie from oven. Reduce oven temperature to 350 degrees. In small bowl, combine sugar, flour and remaining 1/2 t. cinnamon; cut in margarine or butter until crumbly. Stir in walnuts. Sprinkle walnut mixture evenly over pie. Bake 40 minutes or until knife inserted 1" from edge comes out clean. Cool. Top with Cool Whip when serving. Refrigerate leftovers. | You can use pecans if you desire. You can also use a graham cracker crust, but I prefer a pie dough crust (and she even makes it from scratch!!) | |
| OTHER | Fire & Ice Pickles | Kristi Herd | 1 gallon sliced dill pickle chips, drained
4 c. fresh jalepenos, sliced 3 c. white vinegar 1 c. water 10 c. sugar | Combine 8 c.sugar, vinegar, and water. Bring to a hard boil. Pour over pickles and jalepeno peppers. Set for 24 hours. Pour juices in saucepan. Add 2 c. sugar. Bring to boil again. Pour over pickles and peppers. Put into pint jars that have been boiled. Seal with rings that have also been boiled. | |
| Ma's Baked Beans | Kristi Herd | large can pork 'n beans (I use 4 regular cans)
medium onion, chopped green pepper, chopped 1/4 c. waffle syrup 3 T. worcestershire sauce 1/2 c. BBQ sauce 2 T. margarine, melted 2 T. lemon juice 4 T. pick-a-peppa sauce | Mix and cook 45 minutes to one hour at 350 degrees.
**can add chopped bacon, weiners, or little smokies. **can add ketchup, picante sauce, or mustard | This recipe is from my grandmother, Marguerite Moody. We have these at all of our fish frys. | |
| Sweet & Sour Deviled Eggs | Kristi Herd | 12 hard cooked eggs
1/3 c. mayonnaise 5 t. sugar 5 t. cider vinegar 1 t. mustard 1/2 t. salt 1/4 t. pepper paprika or fresh parsley | Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with paprika or parsley. | ||
| PORK | Eggchiladas | Kristi Herd | mushrooms
1 T. butter 1 can Cream of Mushroom soup 1 c. sour cream 1/2 c. milk 1 lb. bacon, cooked and cut up 1 bunch green onions, chopped 2 T. butter 12 eggs 1/2 c. water 12 (8") flour tortillas salt pepper | Grease 9x13 pan. Saute mushrooms in 1 T. butter til tender. Add soup, sour cream, milk and seasonings to taste and stir until smooth. Add bacon and mix well. Spoon one cup sauce into baking dish. Set remaining sauce aside. In large skillet, saute green onions in 2 T. butter until crisp tender. Beat eggs and water; pour into skillet and cook over medium heat until eggs are firm, but moist. Salt and pepper to taste. Place about 1/3 c. eggs on each tortilla, roll up, and place seam side down in dish. Spoon remaining sauce over tortillas.**Bake at 350 degrees for 20-30 minutes, or until heated. Serve with fresh salsa. | **To make ahead, prepare, cover and refrigerate; reserving remaining sauce to spoon over until ready to bake. |
| SALADS | 22 Second Salad | Kristi Herd | 1/2 c. oil
1/4 c. sugar 1 T. poppy seeds 1 t. dry mustard 1 t. salt 1 t. onion flakes 1/4 c. cider vinegar 16 oz. cole slaw mix 10 oz. thawed frozen green peas 1/2 c. dry roasted salted peanuts | Combine and shake the first seven ingredients. Chill. Toss together the slaw mix, peas, and peanuts. When ready to serve, toss with salad dressing.
| |
| Frozen Cranberry Salad | Kristi Herd | 3 c. fresh cranberries
1/2 c. chopped pecans 1 1/2 c. sugar 15 oz. crushed pineapple, well drained 8 oz. cream cheese 8 oz. Cool whip | Freeze cranberries, then grate them using a food processor or Salad Shooter. Add pecans, sugar, and drained pineapple. Add cream cheese (should be at room temperature.) Chill for about 30 minutes. Fold in Cool Whip. Pour into two loaf pans or dish of your choice. Line the pans with Saran Wrap and salad will come out in Saran Wrap easily when ready to serve. Freeze 8 hours. Slice and serve frozen. | These are a must in our family at Thanksgiving and Christmas. | |
| Napa Cabbage Slaw | Kristi Herd | 4 pkg. Ramen noodles--chicken, break up in package
1 jar sunflower nuts 2 pkg. slivered almonds 1 stick margarine, melted Napa cabbage green onions green pepper Dressing: 1/2 c. rice vinegar 1/2 c. sugar 1/4 c. oil | 1st part:
Melt margarine and 4 packets of chicken flavor. Pour over noodles, sunflower nuts, and almonds. Bake at 350 degrees for 10 minutes. Let cool. 2nd part: Chop finely: cabbage, green onions, and green pepper 3rd part: Whisk dressing ingredients in jar and chill. Before serving, place cabbage mixture in large bowl. Toss with noodle mixture. Toss with dressing. **Only toss together the amount of salad you plan to eat...because if you do the entire salad and don't eat it all, it isn't good leftover because the noodles will get soggy. Also, you will have more noodle mixture than you will need, so you can freeze it and have it the next time you want the salad. | I even make this without the onions and green pepper for my family. It is great! We have this at all of our fish frys. This recipe is from my friend, Jill Porter. | |
| SOUPS | Broccoli Cheese Soup | Kristi Herd | 16 oz. pkg. broccoli cuts
small onion, chopped 1 can chicken broth 2 cans Cream of Mushroom soup large can milnot 2 lb. velveeta cheese salt & pepper, to taste | Cook broccoli and onion according to package directions. Use a potato masher to mash broccoli into fine pieces. Do not drain.
Add remaining ingredients and cook over low heat until soup is hot and cheese is melted. Do not boil. | |
| Chicken And Green Chile Soup | Kristi Herd | 3-4 chicken breasts, cooked and cubed
1 can chicken broth (may need more) 2 cans green chilies, chopped onion, diced 3 fresh tomatoes, diced (I use can diced tomatoes) 1 can shoe peg corn salt/pepper 1/2 c. half & half Garnish: Fritos, cheddar cheese, sour cream | Combine in saucepan all ingredients, except cream and cook for 3 hours. Add half & half. Bring to a boil. Serve with Fritos. Top with cheddar cheese and sour cream. | ||
| Minestrone Soup | Kristi Herd | 1 lb. hamburger
1 c. onion, chopped 1 c. diced potatoes 1 c. carrots, sliced 1/2 c. celery, sliced 32 oz. diced tomatoes 2 bay leaves 1/2 t. thyme 1 t. salt 1/4 t. basil 1/8 t. pepper 1 qt. water 1/2 c. white rice Garnish: grated cheddar cheese | Brown hamburger meat; drain. Put in stew pot. Add vegetables and spices to meat. Add water. Cover and simmer until vegetables are tender. Add rice 30 minutes before serving. Serve with grated cheese on top. | ||
| VEGGIES | Corn Casserolef | Kristi Herd | 1 can Cream style corn
1 can whole kernel corn, drained 1 box Jiffy corn muffin mix 1/3 c. oil 1/2 c. sour cream 1/2 c. cheddar cheese, grated 2 eggs | Mix and bake at 375 degrees for 35-40 minutes. Top with 1/2 c. more cheese. Bake 10 minutes.
| This is good leftover and cold. |
| Green Bean Casserole | Kristi Herd | 2 cubes margarine
2 pkg. Club crackers, crushed 1 can Cream of Chicken soup small can evaporated milk 1 T. minced onion 1 can water chestnuts, sliced and drained 4 hard boiled eggs, sliced 3-4 cans cut green beans, drained mushrooms, sliced, optional | Melt butter and add crackers. Line a 9x13 dish with crumb mixture; reserve a little bit for the top.
Mix and pour the remaining ingredients over crust. Top with reserved crumbs. Bake at 350 degrees until hot through. | ||
| Linda's Hominy | Kristi Herd | 4 cans hominy, drained(I use 2 white and 2 yellow)
1 can Cream of Mushroom soup 2 cans chopped green chilies mushrooms, fresh and sliced 1/2 stick butter or margarine 1 lb. velveeta, sliced jalepenos, chopped 8 oz. sour cream | Combine all of the ingredients except sour cream. Bake at 350 degrees for one hour. Before serving, add sour cream. I put it all in my crock pot. Still add sour cream before serving. | This is my sister-in-law, Linda's recipe, that is why I call it Linda's hominy. |
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