Cherry Dump Dessert

 

• 2 cans cherry pie filling
• 1 teaspoon vanilla
• 1 yellow cake mix
• 1 stick butter

1. Preheat oven to 350 degrees.
2. Spray 9 x 13 inch glass baking dish with non-stick spray.
3. Spread cherry pie filling in bottom of the baking dish.
4. Stir the vanilla in the pie filling.
5. Sprinkle the cake mix in the next layer.
6. Cut the butter into 18 slices.
7. Spread over the top of the cake mix.
8. Bake at 350 degrees for 1 hour.
9. Serve with ice cream while warm (optional).

Apple Pie Cake

 

• 1 yellow boxed cake mix
• 3 eggs
• 1 can apple pie filling
• 3 tablespoons sugar
• 1 tablespoon cinnamon

1. Preheat oven to 325 degrees.
2. Beat the eggs well.
3. Add the cake mix and stir until well blended.
4. Grease and flour a bundt cake pan.
5. Pour half the mixture in the cake pan.
6. Mix the sugar and cinnamon well. 
7. Pour half the cinnamon and sugar mixture evenly over the layer.
8. Add the other half of the cake mixture and spread evenly.
9. Pour the other half of the cinnamon and sugar mixture evenly over the layer.
10. Bake for 40 minutes or until a knife comes out clean. 
11. Let cool on the neck of a beer bottle or similarly necked bottle for 10 minutes. 
12. Place plate on top of the bundt pan and flip. 
13. Cake should come out in one piece (the 10 minute wait is the secret). 
14. Make the glaze and pour over the top of the cake.  It will run down the sides.

Glaze for Apple Pie Cake

• 1 stick of butter
• ¼ cup water
• 1 cup granulated sugar
• ½ cup bourbon (sometimes I use Fireball instead)

1. Place all the ingredients of the glaze in a saucepan.
2. Heat to boiling, constantly stirring.
3. Cook five more minutes, still stirring.
4. Remove glaze and pour it over the cake. 

 Cut, serve and enjoy. 

 

 

Tater Tot Casserole

• 1 lb. ground beef
• ½  teaspoon salt
• 2 tablespoons onion powder
• 1 can cream of mushroom soup
• 1 can French Style Green Beans, drained
• 8 oz. bag of shredded cheddar cheese
• Enough tater tots cover the top

1. Stir and brown ground beef.
2. Add salt and onion powder.
3. Stir mixture well.
4. Stir in can of cream of mushroom soup. 
5. Add green beans and stir. 
6. Place mixture in 2 quart casserole dish that has been sprayed with nonstick spray.
7. Put a layer of tater tots across the top.
8. Top with cheese.
9. Bake at 350 degrees for 20 minute or until cheese is melted and tater tots are browned.
10. Serve and enjoy.

Pineapple Pretzel Salad

Bottom Layer

• 1 ½ sticks butter
• 1 cup sugar
• 2 cups crushed pretzels

Middle Layer

• 1-8 ounce cream cheese
• 1-8 ounce cool whip
• ½ cup sugar

Top Layer

• 1 15 oz. can crushed pineapple drained
• 2 Tablespoons cornstarch
• ¼ cup sugar

Directions

1.  Cream the sugar and butter of the bottom layer ingredients together.  Add the crushed pretzels and mix well.  Spread across an 8 x 8 inch pan.
2. Mix the softened cream cheese and the sugar together of the middle layer.  Fold in the cool whip and spread it over the bottom layer. 
3.  Heat the crushed pineapple of the top layer stirring in the cornstarch.  Stir constantly until thickened.  Add the sugar of the top layer towards the end and stir well.  Let cool.  Then spread over the top of the other two layers. 
4. Chill for several hours in the refrigerator. 
5. Cut into 9 pieces.  Serve and enjoy.

Peach Cobbler

• 4 cups unpeeled peaches sliced
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ cup water

    In another bowl, cut the butter into the flour and then add the sugar:

• ¾ cups sifted flour
• 1 cup sugar
• 1 ½ sticks butter

1. Grease a 9” x 13” baking dish.
2. Arrange the fruit layer over the bottom of the dish.
3. Sprinkle the crumbled layer over the fruit layer.
4. Add extra sugar (1/2 cup). Dust with more cinnamon.
5. Bake at 350 degrees for 60 minutes.

Roasted Butternut Squash Soup

• 1 large butternut squash soup
• olive oil spray
• 1 tablespoon olive oil
• ½ cup chopped shallots
• 1 teaspoon salt
• 4 cloves of garlic, minced
• 1 teaspoon maple syrup
• 1/8 teaspoon ground nutmeg
• ground pepper (optional)
• 4 cups vegetable broth
• 2 tablespoons butter

1. Wash and pierce with fork the butternut squash.
2. Put on a cookie sheet and bake it at 425 degrees for an hour.
3. Meanwhile, chop shallots and saute in olive oil in a skillet.
4. Add the garlic and saute a minute longer. (Don't add earlier or it will burn and be bitter.
5. Transfer mixture to the blender.
6. Add the salt, maple syrup, and ground nutmeg.
7. After an hour, remove the squash and cool until comfortable to touch.
8. Half, peel, and remove the seed portion. Chop into 1 inch pieces.
9. Spray the cookie sheet with olive oil.
10. Spread the pieces of squash over the pan.
11. Spray the squash with olive oil.
12. Roast for another 20 minutes at 350 degrees.
13. Add the pieces of squash to the blender.
14. Pour enough of the vegetable broth into the blender so that it can aid in the blending. Do not put too much in the blender or you will have a big mess.
15. When blended, pour the mixture into a pan.
16. Add the rest of the vegetable broth and the butter.
17. Heat, stirring occasionally.
18. Serve in bowls. Sprinkle with pepper if desired.
19. Serve and enjoy.

Slow Cooker Beef Stew

• non-stick cooking spray
• 1 package of lean beef stew meat, cut into 1 inch cubes (approximately 2 lbs.)
• black ground pepper
• 2 tablespoon olive oil
• 2 packages dry onion soup mix
• ½ teaspoon paprika
• 5 potatoes, washed, peeled and cut into chunks
• 1 package baby carrots
• 1 onion, peeled and chopped
• 2 cans cream of celery soup
• 1 cup ketchup

1. Spray the non-stick cooking spray to coat the inside of the slow cooker.
2. In a plastic bag, put the paprika and the onion soup mix. Shake to mix well.
3. Blot the meat pieces dry with a paper towel. Shake pepper over the pieces. Add the meat to the mixture and shake until all pieces are coated.
4. Heat the olive oil in a skillet.
5. Brown the pieces in two batches about 10 minutes. Some people skip this step, but it will enrich the flavor if you do so.
6. Layer the meat in the bottom of the slow cooker.
7. Layer the vegetables on top of the meat.
8. In a separate bowl, stir the celery soup and ketchup until blended. If you have any leftover seasoning from the plastic bag, you may add this also and stir to distribute it.
9. Pour over the vegetables in the crockpot.
10. Cover the with lid and cook for eight hours on low.
11. Before serving, stir to distribute the sauce more evenly.
12. Serve and enjoy.

Chili Sauce Apple Jelly Meatballs

• 1 jar Chili Sauce
• 1 jar apple jelly
• 1 ½ cups ketchup
• 2 packages Armour frozen meatballs.

1. Place all ingredients in a 2 quart crockpot.
2. Stir.
3. Let cook for 4 hours on high.
4. Serve and enjoy.  

Beef Bourguinon

Beef Bourguinon

• 1 tablespoon olive oil
• ½ pound sliced center cut bacon, chopped
• 1 package lean beef stew meat, cubed into 1 inch pieces
• salt
• ground black pepper
• 1 bag of baby carrots, cut in half diagonally
• 2 Vidalia onions, sliced
• 2 teaspoons minced garlic (refrigerated in a jar)
• ½ cup Cognac
• 1 750 ml bottle Pinot Noir
• 2 beef bouillon cubes, dissolved in 2 cups water
• 1 tablespoon tomato paste
• ½ teaspoon dried thyme
• 4 tablespoons butter, cut into 4 pieces
• 3 tablespoons flour
• 1 bag frozen whole pearl onions
• 1 package of fresh mushroom caps, washed and sliced
• sliced sourdough bread, sprayed with olive oil and sprinkled with garlic powder

1. In skillet, heat the olive oil and brown the chopped bacon, cooking about 10 minutes over medium heat. Remove the bacon with a slotted spoon and set aside.
2. Blot the beef cubes to dry with a paper towel. Salt and pepper them.
3. Sear the cubes in two batches about 3 to 5 minutes, making sure that the cubes are browned on all sides. Some people do not sear the cubes, but it really makes a huges difference in how it tastes in the end, so I recommend searing. Remove the cubes and set aside.
4. Toss carrots and sliced onions with 2 teaspoons of salt and ½ teaspoon pepper. Put in the fat in the pan and cook for 10-15 minutes on medium, until pieces are lightly browned. Add the garlic and cook for one minute more. Do not add the garlic before that or it will burn and become bitter.
5. Using a butane lighting stick (like you use to light a grill), tilt the pan slightly, pour the cognac in it and immediately set it on fire. Once flaming, you can level the pan and allow the cognac to burn off. This step will enrich the flavor of the vegetables. Stir in the flour.
6. Pour all the vegetables including the pearl onions, meats, the bottle of pinot noir, the beef bouillon, two tablespoons of the butter, and tomato paste in a crockpot. Stir and place lid on the crockpot and cook at low 8 hours until vegetables are fork tender.
7. Brown the mushroom slices in two tablespoons of butter in a skillet until lightly brown. Add to the crockpot and cook another hour.
8. Toast the slices of sourdough bread, sprayed with olive oil and sprinkled with garlic powder in the oven. Remove when slightly brown.
9. Plate the bread, and spoon the mixture over the bread.
10. Serve and enjoy.  

Prosciutto Stromboli

• 1 tube refrigerated pizza dough
• 1 4 oz. package of prosciutto slices
• 4 slices of gruyere cheese
• 2 tablespoons butter, melted
• 1 tablespoon prepared mustard
• ½ teaspoon worcestershire sauce
• ½ teaspoon onion powder
• 2 tablespoons light brown sugar
• 1 egg white
• ½ teaspoon poppy seeds

1. Line a baking sheet with parchment.
2. Preheat oven to 350 degrees.
3. Spread the dough out flat.
4. Mix the melted butter, mustard, Worcestershire sauce, onion powder, and brown sugar.
5. Cut 1 inch strips into the sides of the dough about 1/3 of the way on each side.
6. Brush the mixture down the center of the dough.
7. Arrange the prosciutto down the length of the dough.
8. Top with slices of gruyere.
9. Braid the strips over the top all the way down the length of the dough.
10. Brush the top with egg white.
11. Sprinkle with poppy seeds.
12. Bake in the 350 degree oven for 30 minutes.
13. Remove and let sit for 2 minutes.
14. Slice and serve.  

Banana Bread

• 1 stick butter, softened
• 1 cup sugar
• 2 eggs, beaten
• 1 teaspoons baking soda
• ½ teapsoon salt
• ½ teaspoon vanilla
• 4 bananas, ripe and speckled
• 1 ½ cups flour

1. Preheat oven to 350 degrees.
2. Cream butter and sugar together in a larger mixing bowl.
3. Add the beaten eggs, baking soda, salt, and vanilla. Stir.
4. Crush the bananas well and stir into the mixture.
5. Add the flour and stir until just mixed. About 50 stirs. Do not overstir.
6. Spray the loafpan with cooking spray and dust with flour.
7. Pour the mixture into the loaf pan.
8. Bake for 1 hour.
9. Turn loaf onto a bread board.
10. Let cool and cut.
11. Serve with butter (optional).
12. Enjoy.

Note:  To make a smaller loaf, use half the amounts of all ingredients.  Put in a smaller loaf pan.  And bake 45 minutes. 

Hungarian Goulash (Kettle Gulyas)

This is Pam Wilcox Kultsar's recipe from an authentic source, her husband.  I have known Pam since school days.  I thank her for allowing me to share this wonderful recipe with you. Even Pam didn't do all the things such as the beef heart, but I have included directions in the recipe as she received it.  I have made my own revisions and notes in italics.

Hungarian Goulash (Kettle Gulyas)

8 servings best made outdoors over an open fire! (I made it in a ceramic covered iron Dutch oven on an induction cooktop.)

• 2 medium onions, coarsely chopped
• 2 tablespoons lard (I used butter instead.)
• 2 1/2 lbs. beef chuck or round cut in 3/4 inch cubes
• (If you are brave, 1/2 pound beef heart cut to 3/4 inch cubes) Pam never used this (I didn't use any beef heart either.)
• 1 garlic clove
• pinch caraway seeds (I used 1/4 teaspoon caraway seeds.)
• salt (I used 1 teaspoon when browning the meat, and added 1 1/4 teaspoons salt to the liquid.)
• 2 tablespoons paprika (sweet) (Be sure to use Hungarian Sweet Paprika because there are several kinds of paprika.)  
• 1 medium ripe tomato
• 2 green peppers
• 1 pound potatoes
• Little dumplings (spaetzle) optional (I did use the spaetzle.)
• 16 oz. sour cream

1. Melt lard (butter) in heavy 6-8 quart Dutch oven.  Sauté onions in lard (butter). Heat should be low so the onions don't brown.
2. When onions are glossy, add beef cubes, stir 10 minutes, sautéing the meat with the onions.
3. Meanwhile, chop and crush the garlic with the caraway seeds and a little salt; use the flat side of a heavy knife.
4. Take kettle from heat. stir in paprika and the garlic.  Stir rapidly with a wooden spoon. Immediately after paprika is absorbed, add 2 1/2 quarts of warm water (cold water toughens the meat). The paprika should be browned slightly be careful not to burn.
5. Replace covered kettle over low heat and cook for about 1 hour.
6. While cooking, peel the tomato and cut into 1 inch pieces. Core green peppers and slice into rings. (I cut into 3/4 inch pieces per Pam's advice.)  Peel potatoes and cut into 3/4 inch dice.
7. After meat has been braised for about 1 hour, add the tomato, green peppers and enough water to give a soup consistency. add a little salt (this is where I added 1 1/4 teaspoon). Simmer slowly for another 30 min.
8. Add potatoes and cook the gulyas till potatoes are done. Adjust salt.  Add hot cherry pepper pods if you want a spicy hot gulyas (I did not add hot cherry pepper pods.)
9. Cook the spaetzle in the gulyas if you want, but optional (I added the spaetzle at the same time I added the potatoes.)
10. You can stir in sour cream, very tasty this way, but not traditional.  (I put a dollop on the top of one bowl, but later added the rest of a 16 oz. container of sour cream to the remainder of the gulyas per Pam's advice).

Corn Casserole

• 2 cans yellow corn, drained
• 2 cans cream style corn
• 16 oz. sour cream or non-fat plain Greek yogurt
• 2 packages Jiffy Corn Muffin Mix
• 2  sticks butter, melted
• 8 oz. shredded taco cheese or similar type cheese

1. Preheat oven to 350 degrees.
2. Spray 9 x 13 inch baking dish with non stick cooking spray.
3. Mix corn and muffin mix together.
4. Add  sour cream or Greek yogurt and stir in well.
5. Add the melted butter and stir well.
6. Place in baking dish and bake for 55 minutes.
7. Distribute cheese across top of casserole and return to the oven for 10 minutes.
8. Serve and enjoy.

Pasta Stoup (a little thicker than soup)

Stoup is thicker than soup. Here is my recipe:

1 lb. ground sausage, browned

1 teaspoon rubbed sage

1 onion, chopped

1 teaspoon refrigerated minced garlic

3 Tablespoons chicken bouillon powder

6 cups water

1-28 ounce can tomato sauce

1 small can of tomato paste

2 Tablespoons Italian seasoning

10 ounces macaroni type pasta, any shape

Parmesan cheese for topping

In a large Dutch oven, add the sage to the ground sausage, stirring to break into small pieces.

Add onion and cook until translucent.

Add the minced garlic, chicken bouillon powder and 6 cups of water. Stir.

Add the tomato sauce and tomato paste and stir well.

Add the Italian seasoning. Stir.

With medium heat, bring to a soft boil.

Add the pasta and cook 15 minutes.

Ladle into bowls and top with grated Parmesan cheese.

Enjoy.

Dilled Cucumber Salad

• 1 large cucumber, peeled and sliced thinly
• 1 red onion, peeled and sliced thinly
• 1/3 cup white vinegar
• 1/3 cup water
• 2 tablespoons sugar
• ½ teaspoon salt
• 1/8 black pepper
• 1 teaspoon dill weed

1. Soak red onion slices in ice water for 15 minutes.
2. Drain the slices.
3. Combine all the ingredients together.
4. Stir and refrigerate at least an hour.
5. Serve and enjoy.  

Hawaiian Pasta Salad

• 8 ounces any boiled pasta such as rotini, macaroni, or bowties
• 1 15 ounce can of pineapple tidbits or chunks, drained, but reserve the juice
• 1 red bell pepper, diced
• 8 ounces, cooked ham, chopped
• 3 green onions, chopped

Dressing:

• ½ cup lite mayonnaise
• ¼ cup lite sour cream
• 1 tablespoon Dijon mustard
• 1/3 cup pineapple juice (from the reserve)
• 1 teaspoon honey
• 1 teaspoon cider vinegar
• ¼ teaspoon garlic powder
• 1/8 teaspoon black pepper
  
  

1. Boil and drain pasta.
2. Add red bell pepper, pineapple, ham, and green onions.
3. Mix.

1. In a separate bowl, stir the lite mayonnaise and lite sour cream together.
2. Stir in the pineapple juice.
3. Add the honey, cider vinegar, garlic powder, and black pepper.
4. Mix well.
5. Pour over the pasta mixture and combine well.
6. Refrigerate at least 2 hours.
7. Serve and enjoy.

Coney Dog Sauce

• 1 pound ground chuck
• 1 medium onion
• 2 ribs celery
• 2 teaspoons minced garlic
• 2 teaspoons white vinegar
• 2 teaspoons chili powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• ¼ teaspoon cumin
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon allspice
• ¼ teaspoon black pepper
• 1 dash Worcestershire sauce
• 1 dash lite soy sauce
• 2 teaspoons yellow prepared mustard
• 2 teaspoons brown sugar
• 1 eight ounce can tomato sauce

1. Brown and constantly stir the ground beef in a skillet in about ½ cup of water. This will help steam it and break it into fine pieces.
2. Cool the browned beef 15 minutes and place in a food processor. Pulse about 4 times to further break it apart. You want really small pieces but you don't want to turn it into a paste.
3. Return the meat to skillet.
4. Put the onion and celery in the food processor and pulse until the are in fine pieces.
5. Add onion and celery to skilled and sweat them for about 5 minutes. Stir often.
6. Add the minced garlic and cook for another minute.
7. Add the vinegar and dry spices. Add about ½ cup water to help the spices distribute well and also it will continue to steam the mixture.
8. Add the Worcestershire sauce, lite soy sauce, and yellow prepared mustard.
9. Add the brown sugar. Stir until dissolved.
10. Cook on very low heat for a half hour, stirring often.
11. Add the tomato sauce, continue stirring often, and simmer for 15 minutes more.
12. Serve on hotdogs in buns.
13. Enjoy.

Ham Balls

• ½ pound ground ham
• ½ pound ground sausage
• ½ cup gingersnaps, ground fine in a blender
• 1/8 teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon mustard powder
• 1 tablespoon pineapple juice
• ½ cup milk
• 1 egg, beaten

1. Combine ground gingersnaps, salt, pepper, mustard powder, pineapple juice, milk and beaten egg in a blender and blend about 30 seconds.
2. Add the ground ham and mix.
3. Use a large scoop to make 6 large meatballs.
4. Place on a parchment lined 9 x 13 inch glass baking dish.
5. Bake at 350 degrees for 50 minutes, basting every ten minutes with the glaze below.  

      Glaze:

• ½ cup pineapple juice
• ¼ cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 ½ teaspoons ketchup
• 1 teaspoon mustard powder

     Mix all the ingredients and baste the meatballs every ten minutes.

     You may also do the final basting with barbecue sauce if you prefer.

Orange and Grape Salad

• 4 Cuties, peeled and separated into wedges
• ½ cup grapes, washed and stemmed
• 1 small container Yoplait Greek Tropical Fruit Yogurt
• 1 tablespoon honey

1. Mix all ingredients.
2. Serve and enjoy.  

Tomato Soup Pasta with Meatballs

It's better than you might think!  

Meatball ingredients:

• 2 slices bread with the crusts removed
• ½ cup milk
• 1 egg
• 1 onion, chopped
• ¼ cup shredded Parmesan cheese
• 1 teaspoon refrigerated minced garlic
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1/8 teaspoon black pepper
• 1 lb. ground chuck

(Note: I have tripled the amounts in the listed recipe for the meatball recipe and frozen two groups of twenty meatballs for future use after baking them. That is as much as my blender can handle to hold the non-meat ingredients. Saves time and mess in the future.)

Sauce ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cans of tomato soup
• 2 soup cans water
• 2 tablespoons lemon juice
• ½ teaspoon salt
• 1 teaspoon parsley
• ½ teaspoon dried basil
• ½ teaspoon sage
• ½ teaspoon thyme
• 1/8 teaspoon cayenne pepper

• Your favorite pasta

1. Tear bread into cubes and place in blender
2. Add milk, egg, and chopped onion.
3. Blend 30 seconds.
4. Place in mixing bowl.
5. Add Parmesan, salt, pepper, minced garlic, and dried parsley.
6. Stir.
7. Add ground beef and mix but don't overly do so.
8. Scoop mixture into meatballs with a medium scoop. Spray a baking dish with non-stick spray.
9. Bake meatballs in a 375 degree oven for 30 minutes or until brown but not crusty.

In the meantime, prepare the sauce:

1. Saute the onion in a large skillet in the olive oil.
2. Add the two cans of soup and water.
3. Add the lemon juice, salt, parsley, basil, sage, thyme, and cayenne pepper.
4. Cook under medium-low heat, stirring frequently to keep it from burning.
5. When meatballs are brown, remove them from the oven, and add to the sauce.
6. Continue cooking about ½ hour.

Pasta:

1. Boil 13 ounces of pasta in salted water.
2. Drain pasta.
3. Plate.
4. Add sauce.
5. Serve and enjoy.