Recipes Mother Gave Me

Berry Punch
2 -46 oz. cran-raspberry juice
32 oz. bottle piña colada mixer
2 liter bottle ginger ale

In large container, combine juice and piña colada mixer. Freeze for several hours until slushy. Remove from freezer several hours prior to serving. Place in punch bowl and add soda slowly.

Homemade Kahlua
2 oz. instant coffee
4 cups sugar
4 cups water
3 tbs. vanilla
750 ml. vodka

Stir together water, sugar, and coffee. Boil for 2 minutes. Cool completely before adding vodka and vanilla.

Noodle Soup Cabbage Salad
Combine:
1 1/2 head cabbage (cut up)
4 green onions (sliced)
3 tbs. sesame seeds
1/2 cup slivered almonds

Just before serving, add 1 pkg. Ramen noodles broken up. Optional: add cooked diced chicken or shrimp.

Dressing:
1 pkg. ramen soup seasonings
4 tbs. sugar
2 tsp. accent
1/2 tsp. pepper
6 tbs. vinegar
1 cup salad oil
2 tsp. salt

Spinach Strawberry Salad
Salad:
1 -16 oz. bag of spinach
2 tsp. fresh dill (chopped)
4 tsp. toasted sesame seeds
2 cups fresh strawberries (quartered)

Dressing:
1/3 cup red wine vinegar
1/4 cup splenda
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
3/4 cup light olive oil
3/4 cup pecans (chopped)

Place spinach leaves in large bowl. Sprinkle with fresh dill, toasted sesame seeds and strawberries. Cover with plastic wrap and place in refrigerator. Combine vinegar and splenda (whisk). Add spices and whisk until combined then whisk in oil and fold in pecans.

Chicken Salad (Savory)
1/2 cup sour cream or plain yogurt
1/2 cup mayo
2 tbs. dried onion (minced)
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 tbs. lemon juice
3 cups diced, cooked chicken breast
1 1/2 cups cashews (chopped)
2 cups green grapes (quartered)
2 cups celery (chopped)

Mix together and refrigerate.

Chicken Gumbo {Rene Singleton}
1 whole chicken — boiled & deboned
2 cans stewed tomatoes — chopped & undrained
1 bunch of celery — chopped
4 large bell peppers
1 bag frozen okra — chopped (optional)

Return diced chicken to broth — add: tomatoes, onions, celery, and peppers.
Cook over medium heat until vegetables are tender.

Roux:
1/2 cup butter
1/4 cup all-purpose flour
2 tbs. creole seasoning

In small saucepan melt butter stirring in flour to thicken, add creole seasoning cook until dark (new penny color). Pour into gumbo soup mixture and mix well. Heat thoroughly — serve over rice or as a soup.

Tomato Bisque
1/2 lb. butter
2 cups chopped celery
2 cups chopped onion
1 cup shredded carrots
2/3 cup all-purpose flour
3 (1/2 lb. 12 oz.) cans tomatoes (whole, chopped, diced)
4 tsp. sugar
2 tsp. basil
2 tsp. marjoram
2 bay leaves
8 cups chicken broth
4 cups whipping cream
1 tsp. paprika
1 tsp. curry powder
1/2 tsp. white pepper

Melt butter in large saucepan. Sauté celery, onion, and carrots until tender. Stir in flour. Cook 2 mins, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaves, and chicken broth. Cover and simmer 30 mins, stirring occasionally. Discard bay leaves. Puree 1/3 of the mixture at a time in blender. Add cream, paprika, curry powder, and pepper. Stir to blend. Add salt to taste. Serve hot or cold. May be refrigerated several days or frozen. Makes 16 servings.

Potato Soup
2 tbs. unsalted butter
2 medium onions, finely chopped
4 lbs. potatoes, peeled & chopped
12 cups chicken stock or broth
1/2 tsp. celery seed

In a medium saucepan, melt butter over medium heat. Stir in onions, toss to coat in the butter, and cook 5 mins, stirring occasionally. Stir in the potatoes and stock. Bring to a boil. Lower the heat and simmer for about 15 mins, stirring occasionally, until the potatoes are almost cooked through.

Stir in the celery seed and simmer for 5 mins, stirring frequently to break up the potato slices.

Gently mash mixture with a hand potato masher so that it becomes smoother. There will still be small pieces of potato remaining. Season to taste with salt and pepper. The soup can be made 2 hours ahead and reheated from room temperature, or refrigerated for up to 2 days and then reheated.

Chili
In 4-quart pot brown 2 lbs. course ground beef (chili grind) in skillet. After browning, drain meat. Add:
1 can (14 -1/2 oz) beef broth
1 can (8 oz) unsalted tomato sauce

Float 1 jalapeno pepper & 1 serrano pepper. Bring to boil then add packet #1.
Packet #1:
1 tbs. onion powder
2 tsp. garlic powder
1 tbs. chili powder

Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice, and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2.
Packet #2:
2 -1/2 tbs. light chili powder
2 -1/2 tbs. dark chili powder
2 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. cayenne pepper
1/2 cube beef bullion
1/2 cube chicken bullion
1/4 tsp. brown sugar
1 pk. sazon goya

Continue boiling with lid on for 30 mins, add juice from peppers & Packet #3.
Packet #3:
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt

Leave covered & simmer for additional 15 minutes & serve.

Caramel Rolls
1 pkg. frozen cinnamon rolls (12 pk.)
1 cup brown sugar
1 cup vanilla ice cream
1 stick butter

In medium saucepan, combine sugar, ice cream, and butter. Heat just until melted. Pour into 9x13 inch pan and lay in 12 frozen cinnamon rolls. Cover with foil put into cold oven night before. In morning remove rolls heat oven to 350 degrees then put in rolls and bake for 30 minutes.

Yeast Rolls
1 pkg. dry yeast
2/3 cup warm water
2 tbs. sugar
1/2 tsp. salt
1 egg beaten
1/4 cup shortening
1 2/3 cup flour

Dissolve yeast in warm water. Mix all ingredients and let rise for 30 mins. Roll out and shape. Let rise. Bake at 375 degrees for 15 mins.

Peanut Butter Protein Balls
1 cup peanut butter
1/2 cup dry milk
1/2 cup mini chocolate chips
1/4 cup honey
graham cracker crumbs

Mix all ingredients then roll into balls and cover in crumbs. Refrigerate.

Pretzel Rolo Turtles
Small twist/knot pretzels
Rolos chocolate candies
Pecan halves

Place pretzels in a single layer onto cookie sheet. Place one unwrapped rolo atop each pretzel. Bake at 350 degrees for 3–5 minutes — just until chocolate begins to melt. Pull out of over, place on cooling rack, and immediately place a pecan half on top pressing down lightly.

Sausage Cheese Balls
1 lb. sausage
1 lb. cheddar cheese
3 cups bisquick
1 tsp. milk

Mix well with hands and form into balls and bake. 325 degrees for 20 mins.

Raspberry Sauce
1 bag frozen raspberries (thawed)

In a medium bowl, combine raspberries and 1/4 cup sugar, mashing lightly with a fork.

Alfredo Sauce
1 pint heavy cream
1/2 stick butter
2 tbs. cream cheese
1/2 cup parmesan cheese
1 tsp. garlic powder

In a saucepan combine first 3 ingredients. Simmer until melted then add parmesan cheese and garlic powder. Simmer for 15–20 mins on low. Season with salt and pepper.

Spinach Dip
1 -8 oz cream cheese
1 block of frozen spinach (thawed & drained)
1 can rotel
2 cups cheddar cheese

Put all ingredients into baking dish and bake at 350 degrees for 20 mins — stir and eat with chips.

Guacamole
8 medium ripe avocados (seeded, peeled, diced)
1 medium purple onion (diced)
1–2 -4 oz. cans diced green chili peppers
4 tbs. lime juice
4 cloves of garlic
1 tsp. salt
4 medium tomatoes (peeled & diced)

Mix all together and refrigerate 4–6 hours before serving. Serve with chips.

Salsa
2 lbs. tomatoes (peeled & diced)
2 jalapeños (seeded)
1 1/2 tbs. vinegar
2 cloves of garlic
1/2 tbs. salt
1/2 tbs. lime juice

Finely dice your peeled tomatoes keeping the juice. Place tomatoes in serving bowl. In a blender or food processor place all remaining ingredients and process. Pour spice mixture into tomatoes, chill. Best if chilled overnight (remember it gets hotter as it chills).

Bean Dip
8 oz. cream cheese
8 oz. sour cream
1 can refried beans
1/2 pkg. dry enchilada sauce mix

Mix together and pour into pie plate. Cover with shredded cheese. Bake at 350 degrees for 15 mins.

Hawaiian Bread Bowl Dip
3 -8 oz. pkg. cream cheese
2 cans cream of celery soup
1 jar dried beef
5–6 green onions (diced)
2 round hawaiian bread loaves

Mix all ingredients and spoon into hollowed out loaf. Dice up another loaf for dipping.

Taco Dip
8 oz. cream cheese
8 oz. sour cream
1 pkg. dry taco seasoning

Mix ingredients and spread onto cookie sheet. Add salsa, shredded cheese, diced lettuce, diced tomatoes, and black olives layer by layer on top of mixture.

Breakfast Casserole
1 lb. spicy sausage
1 box cheese croutons
2 cups grated sharp cheese
4 eggs
4 cups milk

Grease and spray 9x13 pan. Cover bottom of pan with croutons. Mix together remaining ingredients and pour over mixture. Allow mixture to set at least a couple hours. Bake for 1 hour at 350 degrees.

Hash Brown Casserole
1–2 lb. bag frozen cubed potatoes
2 cups sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 lb. bacon (cooked & crumbled)
1 large onion (chopped)
1/4 cup melted butter

Place potatoes in crock pot. Mix together all other ingredients & pour over potatoes. Cook in crock pot 4–5 hours on low.

Baked Victorian French Toast
1 cup brown sugar (packed)
1/3 cup butter
2 tbs. light corn syrup
4 slices texas toast
5 eggs
1 1/2 cups milk
1 tsp. cinnamon

In a small saucepan, cook brown sugar, butter, and corn syrup just until butter is melted. Pour brown sugar mixture into an ungreased 12x8 pan. Arrange bread slices in layer on top of brown sugar.

In a medium mixing bowl, beat together eggs, milk, and cinnamon. Pour mixture over bread in baking dish. Cover and refrigerate for 2–24 hours.

Remove the cover from baking dish. Bake for 30–35 minutes in 350 degree oven. Let stand for 10 minutes. Add diced strawberries, raspberries, blueberries, and peaches.

Green Bean Bundles
1 lb. bacon cut in half
whole frozen green beans

Wrap 5–6 green beans with 1/2 strip of bacon and keep together with toothpick.

1/2 cup butter
1/3 cup brown sugar

Wrap bundles with 1/2 slice of bacon. In a saucepan melt butter and brown sugar. Pour over bundles. Cover and bake at 350 degrees for 35 minutes. Uncover and bake 10–15 mins more.

Sweet Potato Casserole
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
2 eggs
1/2 stick butter (softened)
1/2 cup milk

Mix and pour into greased baking dish. Bake at 350 degrees for 10 mins.

Topping:
1 cup brown sugar
1/3 cup flour
1 small bag chopped pecans
1/3 stick butter (melted)

Mix together and put on top of baked sweet potato mixture. Bake another 10 mins. at 350 degrees.

Chicken Parmesan Bundles
4 oz. cream cheese (softened)
10 oz. frozen chopped spinach (thawed, drained)
1 1/4 cups shredded low-moisture, part-skim mozzarella cheese
6 tbs. parmesan cheese (graded)
6 small boneless, skinless chicken breast halves (pounded to 1/4 in)
1 egg
1/2 cup crackers (crushed)
1 1/2 cups spaghetti sauce (heated)

Preheat oven to 375. Mix cream cheese, spinach, 1 cup of mozzarella cheese, and 3 tbs. of the parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

Beat egg in shallow bowl. Mix remaining 3 tbs. parmesan cheese and the cracker crumbs in separate shallow bowl. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down in 13x19 in baking dish sprayed with oil.

Bake 30 mins. or until chicken is cooked through. Remove and discard toothpicks. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Make ahead and assemble chicken bundles, place in baking dish as directed; cover and refrigerate up to 4 hours. When ready to serve, uncover, and bake at 375 degrees for 35 mins. or until chicken is cooked through.

Greek Fish
4 tilapia fillets
2 tsp. olive oil
2 tsp. greek seasoning
4 cups fresh baby spinach
3 medium plum tomatoes (chopped)
1/2 cup crumbled feta

In large frying pan with lid warm the olive oil over medium heat. Brown the fillets, about 3 minutes on each side. Sprinkle with greek seasoning. Completely cover fillets with baby spinach, sprinkle chopped tomatoes and feta over the spinach and place lid on pan. Allow contents of pan to steam at 15–20 mins. until spinach is tender. Serve with couscous and greek salad.

Greek Chicken
3 lbs. chicken pieces with bone
5 potatoes (quartered)
1 large onion (sliced)
3 tbs. olive oil
2 tbs. greek seasoning

In medium crock pot, place potatoes in bottom, top with chicken pieces, greek seasoning, then onion slices on top. Drizzle olive oil over it all. Cook on low 8 hours. Great served with store-bought spanakopita (found in frozen section).

Baked Chop Suey
1 1/2 lbs. hamburger (browned & drained)
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups water
1/2 cup white rice
3 tbs. soy sauce

Combine all ingredients — bake at 350 degrees for 1 1/2 hours.

Tuna Casserole
1 can tuna (drained)
1 can cream of mushroom soup
1 can milk
1 small bag of potato chips (crushed)

Combine all ingredients except 1/2 of chips, sprinkle remaining chips on top. Bake at 350 degrees for 35 mins.

Chicken Spaghetti
1 chicken (boiled, deboned, chopped into bite-sized pieces)
1/2 cup celery (chopped)
1/2 cup onion (chopped)
1 clove garlic
1 stick butter (melted)
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1 -12 oz. spaghetti

Cook spaghetti in chicken broth. Sauté onions, celery, and garlic in butter. Add soup and cheese to butter/vegetable mixture. Mix all ingredients together. Pour in baking dish, sprinkle with salt and pepper, and bake 1 hour at 350 degrees.

Oreo Truffles
1 lb. (3 sleeves) oreo cookies
8 oz. cream cheese (room temp.)
1/2 tsp. vanilla extract
1 lb. milk chocolate
1/2 lb. white chocolate

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese, and vanilla extract until thoroughly mixed. Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 mins. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. In separate double-boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. Store in refrigerator.

Angel Cookies
3/4 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
2 cup flour
1 tsp. soda
1 tsp. cream of tartar
1/2 tsp. salt

Cream butter, sugar, egg, and vanilla. Combine all other dry ingredients and add to creamed mixture. Roll into small balls, roll balls in sugar. Bake at 350 degrees for 10–12 mins.

Rolled Sugar Cookies
1 1/2 cup soft butter
1 1/4 cup sugar
1 tsp. grated lemon rind
2 eggs slightly beaten
4 cups sifted flour

Cream butter and sugar. Add eggs and mix thoroughly, stir in flour. Chill for 1 hour, roll and cut. Bake at 375 degrees for 10 mins.

Bread Pudding
2 dozen glazed donuts
1 can sweetened condensed milk (not evaporated)
2 cans fruit cocktail (undrained)
2 eggs (beaten)
9 oz. raisins
1 pinch salt
2 tsp. cinnamon

Preheat oven to 350 degrees. Cube donuts into large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible. Bake for 1 hour.

1 stick butter
1 pound box powdered sugar
Rum (to taste)

Melt butter and slowly stir in powdered sugar. Add rum and heat until bubbly. Pour over each serving of bread pudding.

Chocolate Chip Muffins
1 pkg. chocolate fudge cake mix
1 pkg. chocolate instant pudding
3/4 cup water
4 eggs (beaten)
1/2 cup applesauce
1 cup mini chocolate chips (frozen)
1/8 tsp. almond extract

Mix cake mix, pudding, water, eggs, oil, and almond extract until smooth. Stir in chocolate chips last, blend through. Fill muffin cups 3/4 full and bake in preheated oven at 350 degrees between 25–35 minutes.

Carrot Cake
Cake:
4 eggs
1 1/4 cups applesauce
1 cup sugar
1 cup brown sugar
3 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1 -8 oz. can crushed pineapple (drained)
3 cups grated carrots
1/2 cup chopped pecans

Icing:
1/2 cup butter
8 oz. cream cheese (softened)
3 1/2 cups powdered sugar
1 tsp. vanilla
1 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour 9x13 in. pan. In a large bowl, beat together eggs, applesauce, sugars, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in preheated oven for 40–50 mins. Let cool in pan for 10 minutes then turn out onto a wire rack and let cool. In medium bowl, combine butter, cream cheese, powdered sugar, and vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Chocolate Chip Cookies
Cream:
1 cup shortening
1 cup margarine
2 cups sugar
2 cups brown sugar

Add:
4 eggs
2 tsp. baking powder
2 tsp. baking soda
4 cups sifted flour
2 tsp. vanilla
2 cups crushed corn flakes
2 cups oats
1 cup pecans
1 -6 oz. package chocolate chips
1 cup coconut

Bake at 350 degrees for 15 mins.

Angel Cookies
3/4 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. soda
1 tsp. cream of tartar
1/2 tsp. salt

Cream butter, sugar, egg, and vanilla. Combine all other dry ingredients and add to creamed mixture. Roll into small balls, roll balls in sugar. Bake at 350 degrees for 10–12 mins.

Peanut Butter Cookies
1 3/4 cups flour
1 tsp. soda
1/2 tsp. salt
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
chocolate kisses
sugar

Combine sugars, flour, soda, salt, butter, peanut butter, egg, and vanilla. Roll into small balls and roll in sugar. Bake at 375 degrees for 10–12 mins. Let cool 1–2 mins. and place a chocolate kiss on top of each.