| Category | Title | Author | Ingredients | Directions | Notes |
| APPETIZERS | Greek Guacamole | Tiffany Holden | 4 avocados
2 T. fresh Lemon juice 3 oz. Quartered Cherry tomatoes 2 0z unpeeled, seeded, finely diced cucumbers 2 oz. finely chopped red onion 2 oz. pitted, chopped kalamata olives ½ cup finely crumbled feta cheese 2 T. chopped fresh oregano | Coarsely mash avocados: stir in lemon juice. Fold in remaining ingredients. Serve with toasted pita bread.
| |
| Texas Caviar | Tiffany Holden | 1 can black beans, drained
1 can black eyed peas, drained 2 cans shoe-peg corn, drained 2 cups chopped tomatoes 1 medium green pepper, chopped 1 chopped jalepeno pepper ½ cup chopped red onion 8 oz bottle Italian dressing | Mix and refrigerate overnight. Serve with tortilla chips.
| ||
| BEEF | Bubble Pizza | Tiffany Holden | 1 ½ lbs. Ground beef
15 oz. can of pizza sauce 2 12-oz cans buttermilk biscuits 1 ½ cups shredded mozzerella cheese 1 cup shredded cheddar cheese | In skillet, brown and drain beef. Stir in pizza sauce. Quarter biscuits, and place in greased 13X9 dish. Top with beef mixture. Bake 20-25 minutes at 400. Sprinkle with cheeses and bake 5-10 minutes longer.
| |
| Creamy Tacos | Tiffany Holden | 1 ½ lb. browned and drained hamburger
½ pkg Williams Chili Mix 1 can pinto beans 1 8oz can Tomato sauce 1 can Rotel 1/2 pint whipping cream, 1 lb. Velvetta Cheese | Simmer for 30 minutes and add 1 lb. Velvetta cheese and ½ pint whipping cream. Heat until cheese melts. Serve on tortillas or taco shells. Garnish with lettuce, tomatoes, onions, grated cheese, etc.
| ||
| Texas Hash | Tiffany Holden | 1 lbs ground beef or turkey
1 chopped onion 1 chopped green pepper Brown together and drain. Add: 1 can Rotel 1 can diced tomatoes 1 cup Minute rice 2 t chili powder salt and pepper, to taste | Bake 1 hour at 325.
| ||
| BREADS | Zesty Cheese Bread | Tiffany Holden | 1 10 oz can Refrigerated Pizza Crust
1 4.5 oz. drained green chilies ½ c shredded sharp cheddar cheese ½ c shredded hot-pepper Monterey Jack cheese ¼ teaspoons garlic powder | Move rack to high position. Spray cookie sheet and place unrolled dough on it. Press out, starting at center to rectangular shape. Sprinkle with chilies and cheeses within ½ inch of long sides. Bring long sides up over cheese and pinch along center to seal. Then pinch closed. Sprinkle with garlic powder. Bake 15-20 minutes, cool, slice and serve warm.
| |
| Zucchini Bread | Tiffany Holden | 3 eggs beaten
1 cup oil 2 cup sugar 2 cups grated zucchini 2 teaspoons vanilla 2 teaspoons baking soda ½ teaspoon baking powder 1 t salt 2 teaspoons cinnamon ½ c chopped nuts 3 cup flour | Mix together and pur into 3 loaf pans. Bake for 45 minutes at 350.
| ||
| CHICKEN | Apricot Chicken | Tiffany Holden | 2 cups cooked chicken
1 can cream of chicken soup ½ cup shredded cheddar cheese 1 12-oz jar apricot preserves (or any spreadable fruit) *1 can water chestnuts may be added | Mix all ingredients in bowl and pour in greased 2 quart dish. Bake 30 minutes at 350.
| |
| Broccoli/chicken Quiche | Tiffany Holden | 1 deep dish pie crust shell
8 oz frozen broccoli pieces, thawed 1 cup shredded cheese (jack, swiss or cheddar) 4 oz Chicken strips thawed and diced (best if add southwester style seasonings) ½ small can chopped mushrooms 2 Tablespoons chopped onion 3 eggs, beaten ¾ cup evaporated milk ¼ tsp salt pinch of pepper | Preheat cookie sheet by placing in oven for 5 minutes at 450. Then bake unpricked crust sheet for 6 min. Remove and reduce oven temp. to 350.
In bowl, combine broccoli, chicken, onion, cheese, and mushrooms. Spread over crust. Bake 40-45 minutes (until knife inserted in center comes out clean). Cool 10-15 minutes before serving. Recipe easily doubles because of the ½ cans used. Freezes well. | ||
| Chicken Cordon Bleu | Tiffany Holden | 6 chicken breasts (skinned and boned)
6 slices provolone cheese 6 thin ham slices 1 box long grain and wild rice, cooked 2 cans cream mushroom soup 8 oz sour cream | Wrap each piece of chicken with a slice of cheese and ham. Then wrap with one slice of bacon. Placed cooked rice on bottom of baking dish. Arrange chicken on top of rice. Combine soup and sour cream and spread over chicken. Bake for 45 minutes at 350.
*Can sauté mushrooms in butter and place on top of chicken as well. | ||
| Chicken Orange | Tiffany Holden | 8-12 boneless chicken breasts, halved
Pancake mix 1 stick melted butter Celery salt to taste Garlic salt to taste Chopped parsley Pepper to taste 2 cups orange juice juice of 1 lemon ¼ cup firlmly packed brown sugar 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 tablespoon molasses | Roll the chicken in dry pancake mix. Coat with butter and place in dish. Sprinkle with celery salt, garlic salt, parsley and pepper. Cover and bake at 275 for 2 hours. Remove and lower oven to 250. Combine the orange and lemon juices, sugar, Worcestershire sauce, salt and molasses. Pour over chicken. Bake uncovered 1 more hour.
| ||
| Cornbread Topped Casserole | Tiffany Holden | 1) Frozen mixed vegetables (or canned works well too)
2) 2 cups chicken (canned or fresh) –can also use browned hamburger or turkey 3) Cream of chicken soup 4) ½ cup sour cream 5) ½ -1 cup shredded cheese 6) ¼ cup water | Combine. Spread in 13X9 greased dish and bake for 20 minutes at 350
While cooking prepare 2 Jiffy Cornbread mixes according to box. At end of 20 minutes take out and spread cornbread mixture over top. Place back in oven and bake 20-25 more minutes again at 350. | ||
| Green Chilie Enchiladas | Tiffany Holden | 4 small cans chopped green chilies
2 cups chicken broth 2 tablespoons flour 2 tablespoons Crisco 2 cloves garlic salt to taste 12 corn tortillas Cheddar Cheese Finely chopped onion (optional) | *you choose hamburger or chicken to add
Melt Crisco in pan- add flour and brown. Add chicken broth slowly, then green chilies, garlic and salt. Bring sauce to a boil, then turn to low and simmer for 1 hour. To make enchiladas: 12 corn tortillas (steam to soften) Lightly grease glass dish, lay down one tortilla and place cheddar cheese (your preference on amount) and chopped onion if desired. Add chicken or hamburger. Roll up and continue with rest of tortillas. Pour sauce over and add more cheese over the top. Bake for 30 minutes at 350. | ||
| Grilled Chicken Margarita | Tiffany Holden | *Marinade for 6 chicken breasts: 3 cups pineapple juice and 9 Tablespoons soy sauce. Mix, pour over chicken in glass dish and let set overnight. Cook in oven or grill.
Once cooked, place chicken in glass dish and cover with mixture of 3 Tablespoons butter, and 3 Tablespoons Margarita Mix (can use lemon if needed). Place in oven at 350 until butter is melted. | |||
| Hawaiian Meatballs | Tiffany Holden | 2 cans (8oz) undrained pineapple chunks
½ cup red or green bell pepper 1 t fresh ginger root, chopped 1 lb. Ground fresh turkey ½ cup plain dry bread crumbs ½ t salt 1 c teriyaki sauce | Mix ¼ cup juice, pepper, ginger, turkey, onion and bread crumbs and salt. Shape into meatballs. Pour teriyaki over and bake 30 minutes at 400.
| ||
| Santa Fe Turkey Tostados | Tiffany Holden | 6 flour tortillas
1 lb. Ground turkey 1/2 c chopped onion 1 pkg. frozen corn with red and green peppers 1 14 oz can tomato sauce 3-4 teaspoons chili powder ½ teaspoon garlic powder 1 large tomato 1 ½ teaspoon cumin 3 cups shredded lettuce ½ cup cheddar cheese | Brown turkey and onion, drain. Add rest (other than tortillas) and bring to boil. Simmer 10 minutes. Bake tortillas at 375 for 7-10 minutes. Place skillet mixture on top of baked tortillas and serve. May garnish with salsa and sour cream.
| ||
| PORK | Easy And Yummy Pork Tenderloin | Tiffany Holden | 1 lg. can pineapple juice
Teriyaki sauce chicken seasoning | Pour 1 large can pineapple juice all over. Season with teriyaki sauce and chicken seasoning. Cook according to directions.
| *I swear that is all and it is so good.
|
| Ham And Broccoli Bake | Tiffany Holden | 2 10-oz pkg frozen broccoli, thawed
2 cups chopped ham 1 ½ cups cubed velvetta 1 cup Bisquick 1 ½ cups milk 4 eggs | Layer ham, broccoli and cheese in a 2 quart dish. Combine remaining ingredients and pour over top. Bake for 50 minutes at 350.
| ||
| SALADS | Broccoli Salad | Tiffany Holden | 1 bunch broccoli
1 ½ c celery ½ c purple onion ¾ c sunflower seeds ½ lb cooked bacon 1-2 c shredded cheddar cheese | Toss with 1 cup mayo, 1/3 c sugar and 1 Tablespoon before serving | |
| Carrot Salad | Tiffany Holden | 1 16 oz pkg carrots
1 onion, diced 1 small diced green bell pepper 1 cup sugar ¼ cup vegetable oil 1 10 ¾ oz can tomato soup, undiluted ½ c vinegar | Slice carrots like pennies and cook until tender. Combine with remaining ingredients and over the carrots. Chill overnight.
| ||
| Oriental Salad | Tiffany Holden | 1 pkg broccoli slaw mix
1 bunch chopped green onions 2 pkgs oriental ramen noodles (break up small) 1 c sunflower kernels 1 c slivered almonds Dressing: ½ c canola oil, 1/3 c white vinegar, ½ c sugar, 2 seasoning packs from the noodles. | Toss together and refrigerate before serving. | ||
| Spaghetti Salad | Tiffany Holden | 16 oz angel hair noodles- cook, drain and marinate overnight
Marinate: 1 T. Lowery seasoned salt 3 T. lemon juice 4 T. vegetable oil The next day add: 1 can diced pimentos 1 can chopped black olives 1 cup chopped green peppers ¾ c chopped onion 2 c diced celery 1 ½ c mayo | Mix all together and serve.
| ||
| Swedish Potato Salad | Tiffany Holden | 8 medium size potatoes
1 ½ cup Hellman’s mayo 1 cup sour cream 1 ½ tsp. Creamstyle Horseradish (optional) ½ cup chopped fresh parsley 1 tablespoon dill weed 2 small chopped purple onions 1 teaspoon celery salt salt and pepper to taste | Cook, cool and dice potatoes. Mix other ingredients and fold in potatoes. Chill overnight. Can be served warm and tastes like stuffed baked potatoes.
| ||
| SOUPS | Chicken Corn Soup | Tiffany Holden | 1 3-4 lb. Chicken
3 quarts cold water 2 t salt 2 cups uncooked noodles 1 20-oz can white shoepeg corn, undrained 2 tablespoons chopped parsley 1/8 t pepper 2 hard-boiled eggs, chopped | Cook chicken slowly in the water and salt until tender. Remove and reserve broth. Remove meat from bone and chop fine. Add the noodles to simmering broth and cook until soft. Add corn, chicken and parsley. Season with salt and pepper to taste. Simmer for several minutes. Add the chopped eggs before serving. Can be refrigerated and reheated.
| |
| Chili | Tiffany Holden | 1 ½ lb. ground sirloin
Brown with onion and drain Add: 1 can chopped green chilies 1 can Old El Paso Enchilada sauce (not red) 3 cans stewed tomatoes with Mexican recipe 1 T vinegar 1 can pinto beans 1 teaspoon salt 1 ½ tablesoon chili powder 1 tablespoon cumin ½ handful chooped parsley 1 teaspoon garlic salt, powder or clove 1 bay leaf | Cook in crockpot 2-3 hours.
| ||
| VEGGIES | Carrots Supreme | Tiffany Holden | 1 Tablespoon butter or margerine
1 can corn 1 can mushroom stems and pieces ½ c grated parmesan 1 c soft bread crumbs. | Cook until carrots are tender. About 30-35 minutes at 350.
| |
| Garlic Parsley Potatoes | Tiffany Holden | 3 lbs medium-red potatoes; unpeeled and sliced
¼ c olive oil 6 cloves minced garlic 1 t salt ½ t freshly ground pepper 2 T chopped parsley; divided | Combine potatoes, oil, garlic and spices. Toss to coat well. Layer half in a lightly buttered 12X8 dish. Sprinkle ½ of the parsley and then layer remaining potato mixture. Cover and bake for 45 minutes at 350 (make sure tender). Uncover and sprinkle remaining parsley over potatoes.
| ||
| Peas And Orzo | Tiffany Holden | 1 c chicken broth
¼ c heavy cream 2 10 oz bags frozen peas 1 c orzo pasta, cooked and drained ¼ c grated parmesan | Heat broth and cream in sauce pan over med-high heat. Bring to boil and add peas and cook 3 minutes. Stir in cooked orzo and sprinkle cheese over top.
| ||
| Scalloped Corn | Tiffany Holden | 4 c fresh or frozen corn
3 eggs, beaten 1 c milk 10 saltines, crushed 3 T. butter melter 1 T sugar 1 T finely chopped onion | Combine in large bowl.
Bake at 325 for 1 hour. | ||
| Spinach Supreme Squares | Tiffany Holden | 1 cup bisquick
¼ cup milk 4 eggs, divided ½ cup chopped onion 1 10-oz pkg frozen chopped spinach, thawed and drained ½ cup Parmesan cheese 4 oz shredded cheddar cheese 12 oz cottage cheese ½ t salt 2 cloves, crushed garlic | Mix mix, milk, 2 eggs and onion; beat vigorously. Spread in greased 12X7 ½ dish. Mix remaining ingredients and spread evenly over batter. Bake 30 minutes at 375. Let stand about 5 minutes before serving. Sprinkle with shredded cheese prior to serving.
|
| To display recipes from a specific Author, just click on their name below | |
| All Authors | |
| Barbara Holden | |
| Bob The Builder | |
| Brenda Neundorf | |
| Charlotte Apel | |
| Chris Apel | |
| Dawn Hubbard | |
| Jennie Robinson | |
| Jennifer Rogers | |
| Jill Porter | |
| Karie Apel | |
| Kathi Morrison | |
| Kerry Robinson | |
| Kim Riley | |
| Kristi Herd | |
| Kristi Morain | |
| Leah Kennedy | |
| Lori Parks | |
| Maleah Rowe | |
| Michelle Montgomery | |
| Renee Bauman | |
| Robyn Stapleton | |
| Suzi Rosenhamer | |
| Tiffany Holden | |
| Tiffany Johnston | |
| Unknown | |
| To display recipes for a specific Category, just click on the category below | |
| All Categories | |
| APPETIZERS | |
| BEEF | |
| BREADS | |
| CHICKEN | |
| DESSERTS | |
| OTHER | |
| PORK | |
| SALADS | |
| SEAFOOD | |
| SOUPS | |
| VEGGIES | |