Favorite Recipes

 

 

 

Mounds Balls

1/2 lb. butter (no substitutes), softened

1 lb. confectioner’s sugar

1 lb. flaked coconut

1/2 c. sweetened condensed milk

1 tsp. vanilla

In a mixing bowl cream butter and sugar.  Add coconut, sweetened condensed milk and vanilla; stir until blended.  Chill until slightly firm; shape into walnut-sized balls.  Place balls on sheets and chill again.

Coating:

2 c. semi sweet chocolate chips

4 squares unsweetened chocolate

2 x 1 x 1/2″ piece of wax

Melt the coating ingredients.  Dip balls into chocolate mixture.  Chill until firm.

 

Pita Pocket Pizzas

 

Pita Pockets , halved and split

Pizza Sauce

Mozzarella cheese

Pepperoni (or any other toppings you desire on your pizza)

 

Open the pita pocket and spread sauce on the inside bottom of the pocket.  Stuff it with the rest of the toppings and wrap it in heavy duty foil.  Place on tin can oven or coals for 5-8 minutes or until cheese is melted and toppings warmed.

 

 

 Pineapple Upside Down “Cake”

 

 Glazed donut

Pineapple slice

1 TSSP butter or margarine

1TBSP brown sugar

a maraschino cherry

 

On a piece of foil place a pineapple slice.  Set the glazed donut on top.  In the donut hole put the brown sugar then the butter.  Cap with the cherry.  Wrap & seal and place on tin can stove or coals for about 5 minutes or until butter and brown sugar are melted together. 

 

 

Easy  Crockpot Bread Pudding

 

8 slices white bread, cubed

1/4 cup melted butter

2 eggs, beaten

2 cups milk

1/4 cup sugar

1 cup raisins

1/2 tsp nutmeg

SAUCE:

3/4 cup brown sugar

2 TBSP butter

1 cup water

1 tsp vanilla

2 rounded TBSP flour

 

Place bread cubes in well greased crock pot.  In a bowl mix sugar, melted butter, well beaten eggs and milk.  Beat until smooth.  Stir in raisins and nutmeg.  Pour over cubes and mix lightly.  cook on high for 1 hour.  Turn to low for 3-4 hours or bake in oven at 350 degrees for 30 minutes.

Cook sauce and pour over pudding just before serving.

 

 

Chocolate-Topped Peanut Toffee Bars

 

1 pouch Betty Crocker peanut butter cookie mix

3 tbsp oil

1 tbsp water

1 egg

1 1/2 cups lightly crushed potato chips

1 cup salted peanuts

1 cup butter or margarine, cut into small pieces

1 cup packed brown sugar

1 package (12 oz.) semi sweet chocolate chips

 

Heat oven to 350 degrees.  Spray a 13 x 9 pan.  Mix the pouch of cookie mix with oil, water and egg.  Press into bottom of pan.  Bake 10 minutes or just until set.  Melt butter and brown sugar over medium heat.  Heat to boiling, stirring frequently.  Boil 1 minute, stirring constantly.  Sprinkle potato chips and peanuts over cookie base that has just come out of the oven.  Pour brown sugar mixture over all.  Bake 15 minutes or until bubbly.  Sprinkle with chocolate chips; return to oven for 2 minutes.  Spread chocolate over filling.  Cool completely; refrigerate until chocolate is set.

 

 

Dutch Oven Scalloped Potatoes and Ham

9-10 medium potatoes, peeled and sliced

ham, cubed

1 cup cheddar

salt

pepper

3 cups half and half

 

Arrange 1/3 potatoes in dutch oven.  Sprinkle with 1/2 of the ham, 1/3 of the cheese and salt and pepper it.  Repeat.  Top with remainder of potatoes and cheese.  Pour half and half over potatoes.  Half and half should be near the top of the potatoes but not over.  Bake in the dutch oven for 2 hours at 350 degrees using 14 briquettes on top, 7 on bottom.

 

 

Dutch Oven Apple Spice Cake

 

8 large granny smith apples; peeled, cored, sliced and quartered

1/2 cup chopped walnuts

1 cup packed brown sugar

2 Tbsp flour

1 tsp cinnamon

1 tsp nutmeg

1 spice cake prepared as directed

 

In a 12″ dutch oven add apples, walnuts, brown sugar, flour, cinnamon, and nutmeg and stir until well mixed and apples are well coated.  Pour cake batter over the top of apples and spread evenly.  Bake using 14-16 briquettes on the top and 8-10 briquettes on the bottom for 60 minutes or until top of cake springs back when touched.

**This recipe is courtesy of Byron’s Dutch Oven Recipes http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm

 

 

 

Mountain Man Breakfast

 

2 lbs. sausage

2 lbs. frozen hashbrowns

8 eggs beaten with 1/4 cup water

2 cups grated cheddar cheese

 

In a 12″ dutch oven over hot coals fry and crumble sausage.  Remove cooked sausage and drain on paper towels.  Using sausage drippings in the pan, brown potatoes.  Spread them evenly in bottom of dutch oven.  Place cooked sausage over potatoes.  Pour eggs over sausage layer.  Sprinkle top with cheese.  Cook with 8 coals underneath and 16 on top for 20-25 minutes, until eggs are cooked.  Serves 8.

 

 

 

Dutch Oven Lasagna

1 large spaghetti sauce

3 lbs. burger

Mozzarella cheese

1 large and 1 small cottage cheese

2 lbs. lasagna noodles (the do not boil kind)

 

Layer in pan.  Cover and cook 45 minutes with 12 coals on bottom and 12 coals on top.

 

 

Pizza Supreme Hotdish

 

8 oz. uncooked fettucine

2 pounds ground beef

1 medium onion, chopped

2 cans (8 ounces each) mushroom stems and pieces, drained

1 can (15 oz.) tomato sauce

1 jar (14 oz.) pizza sauce

1 can (6 oz.) tomato paste

1/2 tsp sugar

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dried oregano

4 cups shredded mozzarella cheese, divided

1 package (3.5 oz.) sliced pepperoni

1/2 cup grated Parmesan cheese

 

Cook fettucine according to package directions.  Meanwhile, cook beef and onion over medium heat until done, drain.  Stir in the mushrooms, tomato and pizza sauce, tomato paste, sugar and seasonings.  Drain the fettucine and stir into the meat sauce.

Divide half of the mixture between 2 greased baking dishes; sprinkle each with 1 cup mozzarella. Divide rest of meat  and noodle mixture between the two dishes and sprinkle each with another cup of mozzarella each.  Top with pepperoni and Parmesan cheese.

Cover and bake at 350 for 20 minutes.  Uncover and bake 10-15 minutes longer or until heated through.

 

Cookies & Cream Fluff

 

2 cups milk

1 small box vanilla instant pudding

1 8 ounce Cool whip

15 Oreo cookies

 

     Mix instant pudding with the milk until its smooth and slightly thickened.  Fold in the Cool whip.  Break the Oreo cookies into pieces and fold them in as well.  Chill.  Right before serving garnish with a few additional Oreos left whole.

 

Caramel Crispix  Mix

12 oz. Fritos

17 oz. Crispix cereal

1 can mixed nuts

1/2 cupKaro syrup

1 cup butter

2 cups brown sugar

12 oz.  M & Ms

 

Heat oven to 350 degrees.  Mix Fritos, Crispix, and nuts in a large roaster.  For the sauce, combine the Karo syrup, butter and brown sugar in a medium saucepan.  Boil mixture for 1  1/2 minutes.  Pour over the cereal mixture and stir until all pieces are well covered.  Bake for 8 minutes,  remove from oven and stir, then return to oven for another 8 minutes.  Remove from oven and stir in the M & Ms.  Pour the mixture on waxed paper to cool.

 

Caramel Apple Wonton Bundles

 

wonton wrappers

oil for frying

Granny Smith apples

Caramel ice cream topping

 

Peel the apple & core it.  Cut the apple into eighths and then chunk them with a knife.  Heat oil in fondue pot to 350 degrees.  Moisten edges of wonton wrapper with water.  Place an apple chunk in the center of the wonton wrapper and bring ends up, and pinch them together to seal.  Fry in fondue pot fot 1-1  1/2 minutes or until golden brown.  Remove from oil and fondue fork.  Drizzle with caramel ice cream topping and enjoy!

  

 

 

 

Rhubarb Crunchy Topped Muffins

1  1/2 cups brown sugar

1 cup oil

2 eggs

1 cup buttermilk

2 tsp. vanilla

3 cups flour

1 tsp. baking soda

2 cups finely sliced rhubarb

Topping:

1/2 cups brown sugar

1/2 cup chopped nuts

2 tsp. cinnamon

 

Combine sugar, oil, eggs, buttermilk and vanilla in a mixing bowl; mix well.  Sift flour, baking soda and salt together.  Stir into liquid mixture.  Blend in rhubarb.  Spoon into muffin tins and sprinkle with topping.  Bake at 325 degrees for 25-30 minutes.

 

Tuscan Soup

 

1  pound Jimmy Dean hot pork sausage

3/4  cup onion diced

5 slices bacon, diced

1  1/4 tsp garlic, minced

2 TBSP chicken bouillon granules

4  cups water

5 potatoes, diced in larger chunks

3/4  cup heavy whipping cream

parsley flakes for color

 

    Brown sausage in a frying pan over medium heat; drain and set aside.  In another pan add onion and bacon; cook over medium heat until onion is almost translucent.  Add garlic; cook for 1 minute, drain.  In a soup pot add water, bouillon, potatoes, parsley flakes and the bacon mixture; simmer for 15 minutes or until potatoes are tender.  Stir in sausage and whipping cream; heat through over low heat without boiling.                                                                                                                                                       serves 3-4

**To make it like Olive Garden’s add 2 cups Kale sliced thin at the same time the sausage is added to the soup pot.

 

 

 

 

 

 

 

 

 

Meat and Potato Pie

 

 

1  lb hamburger

1/2 cup tomato soup

1/2 cup fine dry bread crumbs

1/4 cup onion, chopped

1   1/4 tsp. salt

1/8  tsp. pepper

1 packet instant poataoes

1/2 cup shredded cheddar

1 egg, beaten

1/4  tsp. onion salt

1/4 cup cheese grated

 

Combine beef, soup, bread crumbs, onion, salt and pepper.  Line bottom of a pie plate with the meat mixture.  Prepare instant potatoes according to package directions, add shredded cheese and cool.  Stir in egg and onion salt; spread over meat mixture.  Sprinkle with grated cheese.  Bake at 350 degrees for 30 minutes.

 

 

 

 

Snow Cream

 

 

1 cup milk

1/2 cup sugar

1/2 tsp vanilla

4-5 cups fresh clean snow

 

Mix milk and sugar together until sugar is fully dissolved.  Add vanilla.  Go outside and scoop up snow.  Make sure it’s clean and do not pack it.  Slowly add snow to milk mixture stiiring constantly until snow cream is thick and slushy.  You might need to add a little more snow if it’s not thick enough.  Do not add too much though as you will lose the vanilla flavor.  Eat immediately!

 

 

Chicken Enchilada Dip

 

2 cups shredded cooked chicken  (I actually used the canned chicken to save time.  It shreds really easily)

1 can cream of chicken soup

1 cup shredded cheddar cheese

1   (5 ounce) can evaporated milk

1/2 cup chopped celery

1/3 cup finely chopped onion

1 can  (4 ounce) chopped green chiles

1 envelope taco seasoning

 

     In a 2 quart microwave safe dish, combine the  ingredients.  Microwave, uncovered, on high for 4-5 minutes; stir.  Microwave uncovered, 3-4 minutes longer or until heated through.  Serve with tortilla chips.

 

Peanut Butter Balls

 

 

Melt together 1 stick margarine and 2 c. peanut butter.

Add 2  1/2 cups powdered sugar and 3 cups Rice Krispies.  Mix together and let cool.  Shape into balls.

Melt together 1/2 stick wax, 1 cup semisweet chocolate chips and 1 cup butterscotch chips.  Dip balls in chocolate and let set.

 

Chocolate Billionaires

 

 

1 bag of caramels

3 Tbsp water

1   1/2 cups chopped pecans

1 cup Rice Krispies

3 cups milk chocolate chips

1  1/2 teaspoons shortening

 

Melt caramels and water over low heat stirring until smooth.  Stir in pecans and cereal until coated,  Drop by teaspoonfuls onto pans lined with greased wax paper.  Refrigerate for 10 minutes or until firm.  Meanwhile, melt chocolate chips and shortening, stirring until smooth.  Dip candy in melted chocolate and refrigerate until set.

 

Butterfinger Bites

 

 

1 box Cheez-its

Peanut Butter

Chocolate Almond Bark

 

Spread peanut butter between 2 Cheez-its.  Dip in melted almond bark.  Let set.

 

 Gourmet Pretzels

 

 

1 bag pretzel rods, broke in half

1 bag caramels plus 2 Tbsp water

1 bag toffee bits or bits o’ brickle

1 square almond bark

1 square chocolate almond bark.

 

Melt caramel and water.  Stir until smooth.  Dip cut end of pretzel rods in melted caramel letting excess drip off.  Roll in toffee bits.  Lay on wax paper sprayed with Pam.  Let cool.  Melt barks in seperate bowls.  Drizzle each over the toffee covered end of rod.  When set, flip over and do the other side.

 

 

 

 

 

 

Country Style Baked Fruit

 

1 15 oz can pineapple chunks, drained

1 15 oz can pear slices, drained

1 30 oz can peach slices, drained

1/2 cup brown sugar, packed

1 stick butter

1 sleeve Ritz crackers, crushed

 

Mix fruit together and put in 13 x 9 baking pan.  Sprinkle brown sugar over top.  Dot with a stick of butter and sprinkle the cracker crumbs over the top of it all.  Bake at 350 degrees for 15 minutes or until bubble.  Makes 8-10 servings

 

 

 

 

 

Wild Rice Meatballs

1 pound hamburger

1/2 cup cooked wild rice

1/2 cup soft bread crumbs

3/4 cup evaporated milk

1/2 tsp seasoned salt

1/2 tsp garlic powder

     Mix all together, shape into 1 inch meatballs and brown.  Meanwhile in a small bowl mix together:

1 can Cream of Mushroom soup

1/2 can water

1/2 can chicken broth (or white cooking wine if you prefer)

1/2 tsp salt

1/2 tsp pepper

1/4 tsp sage

Pour over meatballs and simmer until done.

 

Mozzarella Cheese

1 gallon milk (not ultra-pasteurized)

1 1/4 cup cool water (chlorine free)

1 1/2 tsp citric acid

1/4 rennet tablet  (1/4 tsp. if using liquid rennet)

1 tsp cheese salt  (salt substitutes and herbs can be used as well)

 

     Dissolve 1/4 rennet tablet into 1/4 cup cool water.  Stir and set aside.  Mix 1 1/2 tsps. citric acid into 1 cup cool water until dissolved.  Pour into a stainless steel pot (do not use aluminum or copper pots).  Pour a gallon of milk into the pot and stir vigorously while to the added citric acid.  Heat the milk to 90 degrees while stirring.  Remove the pot from the burner and slowly stir in the rennet solution with an up and down motion for approximately 30 seconds.  Cover the pot and leave it undisturbed for 5 minutes.  If the curd is too soft or the whey is too milky let set for a few more minutes.  Cut the curd with a knife that reaches to the bottom of the pan into a checkerboard pattern.  Place the pot back on the stove and heat to 105 degrees while slowly moving the curds around with your spoon.  Take off the burner and continue slowly stirring for 2-5 minutes.  Pour off the floating whey and ladle the curds into a large microwaveable bowl draining off as much of the whet as possible. 

     Put on rubber gloves for the next step because the cheese gets hot!  Place the bowl in the microwave for 1 minute.  Remove and drain off the whey as you gently fold the curds into 1 piece.  Microwave for another 30 seconds.  Drain again and stretch the curd.  If it doesn’t stretch properly microwave for another 30 seconds.  Add your salt and work into the chhese.  Stretch the cheese until it is smooth and shiny.  Wrap in plastic wrap and store in the fridge to firm up.

** for full recipe with pictures go to www.cheesemaking.com .  The citric acid and rennet tablets can be ordered there as well.

 

Cheesy Potatoes

1  2# package southern style hashbrowns

1 can cream of chicken soup

10 oz. shredded cheddar cheese

1 pint sour cream

1/2 cup melted butter

cornflake crumbs

 

     Mix first 5 ingredients together and bake in a 375 degree oven for 1 hour, stirring occasionally.  Sprinkle cornflake crumbs over potatoes and bake 10 minutes longer.  Serve

 

Beef-Stuffed Potatoes

6  baking potatoes

1 pound ground beef

2 TBSP chopped onion

1/3 cup sour cream

3 TBSP butter

1 TBSP worcestershire sauce

1 tsp salt

1/2 tsp garlic powder

1/2 tsp chili powder

3/4 cup shredded cheddar cheese

 

     Bake potatoes in oven or microwave until tender.  Cool.  Meanwhile, in a large skillet cook the beef and onion until the meat is no longer pink.  Drain.  Cut a thin slice off the top of the potato and carefully scoop out the pulp, leaving a thin shell.  Place the pulp in a bowl and add the rest of the ingredients including the beef and onion.  Mix well.  Stuff into the potato shells.  If desired, sprinkle a little bit more cheese on the top.  Place potatoes on an ungreased baking sheet and bake in a 350 degree oven for 10-15 minutes.

                                                                                                                              6 servings