Recipes

I think that a recipe page is fun for a family blog. Here is what is comin' out of our kitchen regularly. I'd like to continue to add to this with recipes from family and friends...I'd especially like to include some things that come out of my Aunt Linda's kitchen, with the help of my cousins. Also, from my Mother-in-Law's kitchen. Fun!

SIDES

Creamy Orzo with Asparagus & Parmesan
1 cup orzo
1 cup asparagus, cut into 1 inch pieces
1 T. butter or margarine
1/4 to 1/2 cup cream
1/4 cup grated parmesan cheese
Salt and Pepper to taste

Bring a large sauce pan of water (filled about halfway to a boil over medium heat. Cook the orzo until tender, about 10 minutes. Cook orzo for 5 minutes, then add asparagus to the orzo and boiling water to cook asparagus. Once asparagus and orzo is tender (5-7 more minutes) drain and return to pot. Add parmesan cheese and butter. Stir allowing cheese and butter to melt. Slowly add cream. Continue to stir and add cream until desired consistency.

I like to double this and keep leftovers. When reheating leftovers, can add a bit of cream to help it return to a better consistency.


Squash Casserole

Cody's Grandma made this for us, I fell IN LOVE with it...yes, it's that yummy! I cannot wait until the summer squash is ready to make this each summer.
1 can cream of chicken or mushroom soup
1 lbs summer squash, diced
1 medium onion, chopped
2 carrots, shredded fine
1 cup sour cream
1/2 cup margarine, melted
1 8oz pkg. stuffing mix
Parboil the squash, then drain thoroughly. Mix the stuffing mix with the melted butter or margarine, reserving two cups. Mix all the ingredients in a large bowl. Put into a buttered casserole dish. Top with remaining stuffing mix. Bake at 350 degrees about 40-45 minutes.

Pat's Beans
For years,  my Aunt Pat has been making the best baked beans. We all rave about them. Finally, she brought the recipe to the family Christmas celebration. The original recipe is called Calico Beans and it was submitted by Elner Clark. I'm changing the name in my recipe book to Pat's Beans by Pat Bierman!
1 lb. hamburger
1 small onion
1/2 lb. bacon (cut into small cubes)
1/2 cup catsup
1 tsp. salt
3/4 cup brown sugar
1 tsp. mustard
2 tsp. vinegar
1 (No. 2) can pork and beans
1 (No. 2) can kidney beans
1 (No. 2) can lima beans
Brown hamburger, bacon, and onion. Put into casserole and add remaining together. Mix well. Bake 40 minutes at 350 degrees.

Zucchini Casserole
As much as I love the above recipe, this one might be even better. Again, from the kitchen of Cody's Grandma. Love this!!! (Pictured below...)
1 Butter casserole dish
2 Wash and cut zucchini, clean out seeds
3 Cut zucchini in cubes
4 Place a layer of zucchini cubes in bottom of casserole
5 Sprinkle 1/2 cup uncooked rice on zucchini
6 Place a layer of fresh sliced tomatoes on top
7 Sprinkle layers with garlic salt, oregano, salt and pepper
8 Place a layer of fresh sliced onions
9 Add a light layer of medium green peppers (optional, I usually omit)
10 Layer of sliced Velveeta cheese - I often use sprinkle cheese
11 Layer of uncooked bacon on top
12 Bake for 1 hour at 350 degrees

Grape Salad
My Aunt Pat often makes this wonderful Grape Salad when we get together on the Bierman side for holidays. Here is the great recipe:
8 oz cream cheese softened
3/4 cup brown sugar
8 oz sour cream
12 oz cool whip
2-3 grape bags
Whip together cream cheese, brown sugar, sour cream, and fold in cool whip. Fold into grapes. Yum!

Oriental Salad Dressing
This tastes very similar to the dressing used on Oriental Chicken Salad at Applebee's.
1/4 cup & 2 T. honey
3 T. rice wine vinegar
1/2 cup mayo
1/4 tsp sesame oil
2 tsp grey poupon mustard
Mix together, store in the fridge.

Broccoli-Grape Salad
1 lg. bunch broccoli - chopped up
2 cups celery - diced up
6 green onions, chopped
2 cups seedless red grapes
1 cup slivered almonds (toasted)
1 cup raisins
Bacon, fried and crumbled.
Dressing - 1 cup mayo, 1/4 cup milk, 1/4 cup sugar, 1 T. vinegar
Combine dressing and mix well with other ingredients.

Spring Salad
2 - 7oz boxes of macaroni - cooked and cooled
2 cups cucumbers, sliced
2 cups carrots, sliced
1 cup chopped onions
1 cup chopped celery
Dressing: 1/4 tsp pepper, 1 tsp salt, 1 1/2 cup sugar, 1 1/2 cup salad dressing, 1/2 cup vinegar
Add dressing to salad when ready to serve.


Escalloped Onions
From my Grandma Irma. My mom then made these when I was young - although, I don't remember liking them until high school or college. It's an easy microwave recipe that always turns out great!
3/4 cup crushed crackers (saltine)
4 cups sliced onions
1/2 tsp pepper
1 tsp salt
1 cup scalded half & half
2 Tbsp butter
Mix together - save 1/4 cup crushed crackers for top - bake for 1 hour at 350. Or heat through in  microwave!

Cheesy Hashbrowns
One of my hubby's favorites, from a gal that was members of the church we went to in Marshall. Thanks La!
2 lbs frozen hashbrowns
1 can cream of chicken
1/2 cup milk
2 cups shredded cheese
1/2 cup + 2 Tbsp butter
1 pt sour cream
1/2 cup onion, chopped
1 cup corn flakes - optional
Melt 1/2 cup butter and pour into 9X13 pan. Add 1/2 potatoes in separate bowl.  Mix soup, sour cream, milk & onions. Pour 1/2 of it over potatoes and sprinkle with half of the cheese. Add second half of potatoes, top with soup mixture. Cover with crushed corn flakes and pour 2 T. butter over. Bake at 350 degrees for 1 hour.

MAIN

Hellmann's Parmesan Crusted Chicken
This is a family favorite. It's funny, because Cody HATES mayo, yet loves this chicken recipe. It's so simply to make. Grace likes it too. I'm like my dad and like things crispy. So, I use way more dry bread crumbs than 4 Tbls. I just cover the chicken.
1/2 cup mayo
1/4 cup grated Parmesan cheese
4 boneless chicken breasts
4 T. dry bread crumbs
Combine mayo and cheese. Spread on chicken. Then sprinkle with bread crumbs. Bake at 425 degrees for 20 minutes.

Cranberry Chicken
1 16 oz can cranberries
1 8 oz Russian dressing
1 envelope dry onion soup mix
chicken breasts, about 6
Mix and pour over chicken breasts. Let stand overnight in fridge. Bake at 350 degrees for 1 1/2-2 hours.

Tator Tot Hotdish
This is another favorite of my hubby's. When I was hosting journalists from across the country, many of them, from Denver, New Jersey, New Mexico, and Canada had never heard of Tator Tot Hotdish, and were honestly kind of repulsed by it. I told them to just try it! It's a midwest thing I guess! I was questioning whether or not to post this, since most of my family and friends are from the midwest and have their own style of this dish. But, one thing that we like with this recipe is to buy the Cheesy Quik Tators from Schwans and use them in place of plain old tots.
1 lb. hamburger
1 med chopped onion
1 can cream of mushroom soup (optional)
1 can chicken soup with rice
1 pkg tator tots
1 can mixed veggies/vegall
1 pkg cheddar cheese
Brown hamburger & onion. Drain if needed. Add soups, milk, and veggies. Stir. Put into a 9X13 with meat. Cover with cheese then tator tots. Bake at 350 for one hour.

A variation for Tator Tot Hotdish:

Tator Tot Taco Bake
1 lb. ground beef
1 small onion - diced
1 garlic glove - minced
1 small can black olives - sliced
1 (1 oz) package taco seasoning mix
1  (16 oz) package frozen corn
1 (4 oz) can green chilies - drained and diced
1 (12 oz) can black beans - drained and rinsed
1 (16 oz) bag shredded Mexican cheese
1 (16 oz) package frozen tator tots
1 (10.5 fluid oz) can enchilada sauce
Spray 9x13 baking pan with cooking spray. Brown hamburger, garlic, and onion. Add taco seasoning mix, green chilies, frozen corn, and black beans to hamburger mixture. Cook until heated through. In large bowl, combine hamburger mixture, 3/4 of cheese, and all the tator tots. Pour 1/3 of the enchilada sauce into the bottom of prepared baking dish. Add the tator tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tator tots.
Place into oven and bake at 375 degrees for 40 minutes. During last few minutes of the baking, top the casserole with remaining cheese and sliced black olives. Return to oven and bake until melted and bubbly.

Cheesy Chicken and Wild Rise Casserole
I found this recipe on Pinterest, tried it, modified it slightly, and love it! Grace really liked it too. Good stuff! A classic! It's originally from a blog called the Picky Palate - thanks!
3 T. EVOO
1 medium onion, finely diced
3 stalks of celery
2 cups shredded, cooked chicken breast
2 cups steamed white rice
16 oz prepared wild rice (I used a box of wild and brown rice, and cooked it)
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic salt
Cheese Sauce:
4 T. butter
1/4 cup all purpose flour
1/4 tsp salt
1/4 tsp black pepper
2 cups chicken broth
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Heat oil into a medium dutch oven or pot over medium heat. Saute all of the veggies until soft. Stir in chicken, rices, and seasoning. Reduce heat to low. To make cheese sauce, melt butter in a skillet, whisk in flour and seasoning. Slowly pour in chicken broth whisking continuously. Pour cheese sauce into rice mixture then dump into a 9x13 baking dish. Bake for about 30 minutes.

Crock Pot Pork Chops
This has been a hit ever since I started making this about a year ago. It's easy to just throw in the Crock-Pot and carry on with my day. I've made it for company several times and has always been well received.
4-6 large potatoes, cut into quarters
4 large pork chops
1 bag of baby carrots (sometimes I only use half)
4 celery stalks
Medium onion - diced largely
1 can cream of mushroom
1/2 cup water
8 oz sour cream
1/2 pack Lipton Soup Mix
1/8 tsp garlic powder
Brown pork chops on both sides. Place in crock-pot. Add potatoes, carrots, onion, and celery. Mix cream of mushroom soup, water, sour cream, dry soup mix, garlic powder, and salt and pepper to taste. Mix until well blended, then pour over chops and veggies. Set crock-pot on low 6-8 hours.

California Egg Bake
This recipe is very easy, and great for two people. We love to have breakfast for supper, so often this is a great meal to make if we are tired after work.
3 eggs
1/4 cup sour cream
1/4 tsp salt
1 medium tomato, if desired
1 green onion, if desired
1/4 cup shredded cheddar cheese
In a small bowl, beat the eggs sour cream and salt. Stir in tomato, onion and cheese. Pour into greased 2-cup baking dish. Bake, uncovered at 350 degrees for 25-30 minutes or until a knife inserted comes out clean.

5 Can Soup
My Uncle Craig gave us this fantastic recipe for soup. It's always a hit, and of course, super easy. Grace even LOVES it. She cannot get enough.
1 pound of hamburger
1 can of each of the following:
Minestrone Soup
Black Beans
Stewed tomatoes (I often use two cans of these)
Veg-All
White Shoepeg Corn
Add one pound of browned hamburger to the 5 cans, mix and cook through.

Cheeseburger Soup
1 pound ground beef
4 Tbsp butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp. dried basil
2 cans (14.5 oz) chicken broth
4 cups (or about 4-5 peeled and diced potatoes)
1/4 cup flour
2 cups (8 oz, I used 12 oz) Velveeta
1 can (12 oz) evaporated milk
3/4 tsp salt
3/4 tsp pepper
Cook ground beef in large saucepan until brown, drain. Melt 1 Tbsp butter in same saucepan. Add onion, carrots, celery, and basil, cook stirring occasionally  about 10 minutes or until tender. Add broth, potatoes, and cooked beef: bring to a boil. Reduce heat to low, cover. Cook stirring occasionally  10-12 minutes, or until potatoes are tender.
Melt remaining butter in small saucepan. Add flour, cook, stirring constantly, 3-5 minutes or until bubbly. Add to soup, bring to boil. Cook, stirring occasionally, 2 minutes. Reduce heat to low, add cheese, milk, salt and pepper. Stir until cheese is melted.

Delicious Ham & Potato Soup
My manager, Wanda, turned me to this recipe. It has quickly become a staple in our house that we make frequently in the fall and winter months. It's a heavy soup that warms you right up. Thanks Wanda!
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 T. bouillon granules (I use two cubes)
1/2 tsp. salt
1 tsp ground pepper
5 T. butter
5 T. flour
2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. (I also dice a carrot to add in for color and a bit of flavor) Bring to a boil, then cook over medium heat until the potatoes are tender (about 10-15 minutes). Stir in the chicken bouillon, salt & pepper.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about one minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4-5 minutes.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately!

Easy Wild Rice Soup
Another bunko friend made this easy recipe
1/2 lb fried and drained bacon
1/2 c onion, diced and cooked (do in microwave with a little butter)
1/2 c wild rice, cooked
2 cans cream of potato soup
1 qt half and half
1 lb American cheese (Velveeta) cut up fine
Salt and pepper
Mix and heat all ingredients except cheese. Add cheese just before serving.

Chicken Fajita Soup
A bunko friend made this great soup...delicious!
1 rotisserie chicken picked apart
1 big salsa (mild or hot)
1 can diced tomatoes
1-2 cans 32 oz broth (chicken)
2 cans corn
2 cans black beans
1 green pepper
To taste: jalapenos, diced carrots, chopped garlic cloves
Dice the green pepper (and other optionals) saute in olive oil. Pick apart the chicken. Dump everything into crock and simmer all day on low, or on high for 3 hours.

Southwest Soup
4 diced chicken breasts or 2 roasted chickens pulled apart
48 oz Fat Free chicken broth
1 cup cooked wild rice
1 (14.5 oz) can diced southwestern style tomatoes
1 (4oz) can diced green chilies
1 (7 oz) can mexicorn
1 can black beans
1 red bell and yellow bell pepper, diced
Add 2 cups cottage cheese to make a creamy broth and to add more protein
Saute chicken and bell peppers until cooked. Put all together in a crock pot at noon on high, until 3:00 p.m. then cook on low until dinner!
Excellent topped with light shredded cheese, light sour cream, and crushed chips or tortilla strips.


Baked Blueberry Oatmeal
3 cups oatmeal
1/2 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup applesauce
1 tsp vanilla
2 eggs
1 1/2 cup milk
1 cup fresh blueberries
Preheat oven to 350 degrees. Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl. Stir the wet and dry ingredients together and add the blueberries. Spread in a 9x9 pan, lightly sprayed. Bake for 30 minutes.

BREADS

Beer Bread
3 cups self-rising flour (sifted)
1/4 cup sugar
12 oz can (warm) beer
1/2 cup melted butter
Pre-heat oven to 350 degrees. Mix flour, sugar and beer together. Pour into a greased loaf pan.  Pour melted butter over mixture. Bake for 1 hour. Remove from pan and let cool at least 15 minutes. If I'm going to cut into cubes for dipping, I let it completely cool. There are some great dips for this bread out there. This bread should come out thick and hearty, not brick like if you do it right. If you're coming out with something brick like, I'd work on sifting your flour.

Caramel Pull Aparts
2 loaves thawed Rhodes dough
1 box butterscotch cook & serve pudding
Cinnamon
Sugar
1/2 cup butter
1/2 cup brown sugar

Thaw Rhodes bread dough until soft enough to cut with a scissor. Spray a 9x13 then cut off small bits of bread dough into pan. Sprinkle dough pieces with cinnamon and sugar. Cover with package of butterscotch pudding. Melt butter and brown sugar together and spoon over top. Cook in an over pre-heated to 350 degrees and bake for 35 minutes. Enjoy!

Danish Puff Coffeecake
This recipe is from my mother, I'm not sure where she got it from, but it's excellent. If you like almond, you'll love this one!
Mix together the following:
1 cup flour
1 stick (softened) butter
2 T. water
Spread this out into two thin strips on a cookie sheet. This is not going to look pretty, you just need to get the job done! ;)
Bring to rolling boil:
1 cup water
1 stick of butter
Immediately stir in 1 cup flour. Add 1.5 tsp almond flavoring. Stir in 3 eggs, one at a time, beating smooth in between.
Spread mixture onto strips.
Bake at 350 degrees for one hour.
FROSTING:
Appox. 1 cup powdered sugar with 1 tablespoon butter and 1 teaspoon almond flavor.
Optional, top with sliced almonds.

Pumpkin Bread
1 15 oz can pumpkin
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp vanilla
4 eggs
3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 cup nuts (optional)
Heat oven to 350. Grease the bottoms of 2 8x4 pans or 1 9x5 pan. In large bowl, stir pumpkin, sugar, oil, vanilla, and eggs until well blended. Stir in remaining ingredients except for nuts. Stir in nuts last. Divide batter. Bake 8 inch loaves 50-60 minutes, 9 inch loaf 1 hour 10 minutes or until toothpick comes out clean.

APPETIZERS & SNACKS

Bacon Wrapped Wieners
2 lbs bacon, cut in half (I usually cut in thirds)
1 cup brown sugar
2 lbs little wienies
Wrap each wiener in bacon, secure with toothpick. Sprinkle with brown sugar.  Cook at 400 degrees until crispy.

Mexicorn Dip
This is always a family favorite. I'll bring it to the Bierman family gatherings and it's gone by the end of the gathering. It's easy to throw together at the last minute. The flavors do best if they sit overnight though.
2 cans mexicorn - drained
1 can chopped green chiles (more if you like a lot of spice)
3-4 whole green onions - chopped
1 can hot or mild rotel (omit if you don't like tomatoes)
2 whole jalapenos (omit if you don't like spice)
2 cups shredded cheddar cheese
1 cup sour cream
1 cup mayo
Drain and chop indicated ingredients and mix into a bowl. Best if it sits overnight first. It's great to serve with Frito chips.

Little Crunchies
Cody's family makes these at Christmas time each year. It's a popular snack with their family while playing cards.
2 bags oyster crackers
1 cup oil
1 pkg. dry Italian (or Ranch) seasoning
1 tsp dill weed
1/4 tsp garlic salt
1/4 tsp lemon pepper
Place crackers in brown paper bag. In a jar, shake oil, dressing mix, dill weed, garlic salt and lemon pepper until well mixed. Pour over crackers in bag - shake well. Pour onto cookie sheet, bake at 350 degrees until crackers are browned, about 7-10 minutes. Store in dry place.

Cinnamon Pretzels
1 15 oz bag mini pretzel twists
2/3 cup vegetable oil
1/2 cup sugar
2 T. cinnamon
In  a  large roasting pan, combine veg. oil, sugar and cinnamon. Add a bag of pretzels and stir to coat. Roast at 300 degrees for 30 minutes, stirring every ten minutes. Spread on wax paper to cool.

Hot Artichoke Dip
This recipe is from one of my co-workers, Amy. Yum!
1 10 oz bag of frozen-chopped spinach (thawed)
1 14 oz can artichoke hearts (drained and chopped)
1 cup shredded Parmesan-Romano cheese mix
1/2 cup mozzarella cheese
10 oz prepared alfredo sauce
1 tsp minced garlic
4 oz softened cream cheese
Combine mixture and put in a crock pot until cheeses are melted and bubbly or put in a 8x8 baking dish and bake 25-30 minutes at 350 degrees. Serve with chips or bread. When doubling recipe use a 16 oz jar of Alfredo sauce. When purchasing Alfredo sauce, if you buy the sauce with garlic, you can omit the tsp of chopped garlic.

Buffalo Chicken Crock-Pot Dip
2 (10 oz) cans of chicken - I would rather cook chicken breasts and shred
2 (8 oz) packs of cream cheese, softened
1 cup ranch dressing
3/4 cup hot sauce (Frank's is good)
2 cups mild cheddar cheese
Drain chicken, then put into medium sauce pan. Add hot sauce and good on medium heat until heated through. Add cream cheese and mix. Then mix in ranch sauce. Add 1 1/2 cups cheddar cheese and heat and mix until melted. Poor dip in crockpot and sprinkle remaining cheese on top. Keep heated on low. Good on baguette bread or corn chips.

Tortilla Pinwheels
8 oz cream cheese
8 oz sour cream
1 4 oz can chopped green chilis
1 4 oz can black olives
1 cup chopped onions
salt and garlic to taste
5 10 inch tortillas
Divide filling onto tortillas, spread and roll tightly. Cover each roll tightly with saran wrap. Refrigerate several hours.

Kettle Corn
I recently saw this simple recipe for kettle corn on food network, and I love me some kettle corn, so I hopped off the sofa and tried it right away...it was splendid. The gal on TV added Cayenne pepper and salt to hers afterward to "spice it up." I just added salt, I love that sweet and salty taste!
2 T. oil
3 T. sugar
3 T. butter softened
1/2 cup of kernels (G calls them beans)
1 tsp Cayenne pepper (optional)
1 tsp salt (optional)
Heat up (on medium/high) 2 T. oil in a thick bottomed kettle (that has a lid that fits). Put 3 kernels of corn into the oil, when they are popped, you know your oil is hot enough. Add softened butter to the oil and reduce heat to medium. Add 1/2 cup of kernels to oil and butter and sprinkle sugar on top. Shake, shake, shake the kettle until 1-2 seconds remain between "pops!" Sprinkle with salt (and Cayenne pepper if desired). Ta-da! State fair style kettle corn! Yummy!

Red Hot Popcorn
I make this often, just for a nice treat on the weekends, or for a get-together. Always a hit.
5 quarts popped corn (I think this is about 1 1/3 cups unpopped kernels, then I just pop on the stove stop and add a bit of salt)

9 oz red hots
1/4 cup white corn syrup
1/2 cup butter
Combine red hots, syrup, and butter in microwavable dish. Make sure it's large enough as this will foam while cooking. Microwave for about 5 minutes, stirring every few minutes. Boil for one minute. Make sure all old maids are removed from popped corn. Pour popcorn into brown paper bag, and pour red hot mixture over top immediately after boiling for one minute. Stir. Microwave the brown paper bag with popcorn and mixture for 3 minutes stirring every minute. Dump onto waxed paper to cool. Break apart and enjoy!


Graham Cracker Treats
My mom always makes these when we travel for the holidays. My cousin Emily loves this treat. It's one of my favorites, they are so easy to eat and very easy to make.
1/2 cup margarine
1/2 butter
1/2 cup sugar
1 1/2 cups ground up walnuts
graham crackers
Boil margarine, butter and sugar. Pour this mixture over graham crackers that are broken up and lined up in a jelly roll pan (place them very close together). Bake at 350 degrees for 10 minutes. Put on drying racks to cool. For easy clean-up, bake on parchment paper.

English Toffee
This is one of the best recipes for English Toffee that I've used. Often other recipes can make some finicky toffee that ends up too done (burnt) or chewy. Neither of which are good!
1 lb butter
2 cups sugar
6 tablespoons water
2 tablespoons light corn syrup
4 oz ground nuts (I used walnuts)
6 oz chocolate chips
4 oz ground nuts (I used walnuts again)
Lightly grease a jelly roll pan. Combine butter, sugar, water, corn syrup in a saucepan. Begin melting. Mix well and cook until temperature reaches 260 degrees. Then add in 4 oz ground nuts. Stir continuously, until the mixture reaches 300 degrees on candy thermometer. I usually test this by dropping a small bit of the mixture into cold water, and taste testing the hardness. At 300 degrees, remove from heat, and pour into jelly roll pan. Spread to edges. Let slightly harden. Spread chocolate chips over top, the heat from toffee will melt chocolate. Optional: sprinkle with walnuts.

Harry & Davids Sweet & Hot Pepper Onion Relish Clone
6 cups tomatoes, skinned, diced & drained
6 large red peppers, diced
8 cups sugar
2 tablespoons salt
4 ounces pectin
3 cups white vinegar
1 tsp ground red pepper
2 jalepeno peppers
3 large onions

Mix all ingredients together, expect pectin and bring to a boil. Turn down and swimmer for 2-2/12 hours until thickened. Whisk in 2 boxes of pectin and boil for 1 minute. Pour into sterile jars. Water boil for 10 minutes.

I increased peppers and the ground red pepper. It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick. Recipe reads that it makes about 7 pints.

BARS, COOKIES & DESSERTS

Banana Bars
Scrumptious banana bar recipe. I even got compliments on it from my Grandma, who is a great baker!
1 1/4 cup white sugar
1/2 cup margarine
2 eggs - beaten
1/2 tsp salt
1 tsp soda
1/2 cup sour cream, or plain yogurt
2 cups flour
3 small bananas, or 2 large ripe bananas mashed
Cream sugar and margarine well; add eggs. Stir all dry ingredients together and mix in with sugar mixture. Add sour cream and bananas. Pour into a greased jelly roll pan or a 9x13 pan. Bake at 350 degrees for 15-20 minutes. Dribble powdered sugar frosting over baked bars.

Scotch-A-Roos
Cody loves these bars! I know recipes for this yummy bar aren't hard to find, but I've found a sweet spot for this version. Yum!
1 cup sugar
1 cup white corn syrup
1 cup peanut butter
6 cups rice crispies
1 pkg. chocolate chips
1 pkg. butterscotch chips
Mix and melt the sugar and corn syrup; add peanut butter. Mix and pour over rice krispies. Mix and pat into a 9x13 inch pan. Melt chips and spread over the top. Cool and cut!

Double Chocolate Rocky Road Bars
This is a great recipe!!! It looks really lengthy, and kind of is, but it's really, really worth it! Thick, chewy bar! I've made them for welcome to your home gifts for friends with new houses and they make a great house warming gift. A favorite!
Cookie Base:
1 pouch Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
Filling:
1 package cream cheese softened
1/2 cup granulated sugar
1/4 cup butter or margarine softened
2 tablespoons flour
1 teaspoon vanilla
1 egg
1/4 cup chopped pecans
1 cup semisweet chocolate chips
1 1/2  cups mini marshmallows
Frosting:
1/2 cup butter or margarine
1/4 cup unsweetened baking cocoa
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans
1. Heat oven to 350 degrees. Spray bottom and sides of 9x13 inch pan with cooking spray. 2. In a large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside. 3. In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over the cookie base. Sprinkle with chocolate chips. 4. Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer. 5. In 2 quart saucepan, melt 1/2 cup butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1 teaspoon vanilla and 1 cup pecans. Immediately poor over marshmallows, spreading gently to cover. Cool 30 minutes. 6. Refrigerate about 2 hours or until chilled. For bars, cut into rows 6 by 4. Store covered in fridge.

Peanut Butter Cookies
1 cup soft shortening (I use butter flavored)
1 cup brown sugar
1 cup white sugar
2 eggs, beaten
1 cup peanut butter
1 cup chocolate chips
2 T. water
1 tsp vanilla
2 1/2 cups flour
1 tsp soda
1 tsp salt
Mix together sugars, shortening, eggs then add peanut butter. Add water, vanilla, and chocolate chips. Then add flour, soda, and salt. Bake at 325 degrees for 10-15 minutes.

Sugar Cookies

This is the recipe that my Grandma Fran used and now my Aunt Laura uses. My Aunt Laura does a great job with these cookies - I can never make them as fantastic as she does. Plus, she is obviously a lot more patient than I am with sugar cookie frosting - they always look so nice! Having a 3 year old helper probably doesn't help the "look" of my cookies! My aunt usually doubles this recipe.
Cookies
1 1/2 cup powdered sugar
1 cup butter
1 egg
1 tsp soda
2 1/2 cups flour
1 tsp tartar
Mix sugar and butter well. Add egg and vanilla. Mix thoroughly. Mix dry ingredients separately, blend together. Refrigerate for a couple hours. Roll out - bake 375 for 7-8 minutes on a lightly greased pan.
Frosting
2 cups powdered sugar
1/4 cup soft butter
1-2 T. milk
1 tsp vanilla

Ginger Krinkles
Recipe from Mary Enquist
2 1/4 cup shortening
3 cups sugar
3 eggs
3/4 cup sorgum (hard to find, but similar to molasses)
6 tsp soda
6 cups flour
2 tsp ginger
3 tsp cloves
3 tsp cinnamon
1 tsp salt
Mix shortening and sugar. Add eggs, sorghum, spices and salt. Thoroughly mix. Mix soda with flour and add to mixture. Chill dough. Roll balls in sugar. Don't flatten. Bake at 375 for about 11 minutes. Makes a big batch! Can half!

Peanut Butter Cookies
1 cup soft shortening
1 cup brown sugar
1 cup white sugar
2 eggs, beaten
1 cup peanut butter
2 T. water
1 tsp vanilla
1 pkg chocolate chips
2 1/2 cups flour
1 tsp soda
1 tsp salt
Mix together sugars, shortening, eggs, peanut butter, water, vanilla, and chocolate chips. Then add flour, soda and salt. Mix well. Bake at 325 for 10 to 15 minutes. FYI - they are great just plain peanut butter cookies without the chocolate chips also.

Portzilke - New Year's Cookies
I tried these for the first time Schmeckfest in Freeman, South Dakota. If you've never been, it's an interesting place to check out if you're in the area in March. These "cookies" were awesome...they are more like the "donuts" made from Pilsbury biscuits, but homemade and better!
1 package yeast
1/4 cup water
1 tsp sugar
2 cups lukewarm water
1/2 cup sugar
1 tsp salt
2 cups raisins (optional)
3 eggs
5 cups flour
Raisins may be plumped in hot water. Soften yeast in water to which 1 tsp sugar has been added. Add the remaining ingredients, including raisins. Mix well. Let rise until doubled in bulk. Fry in deep fat at 380 degrees to 400 degrees. Dip soon into hot fat, then dip a spoonful of dough and drop into hot fat. Fry until golden brown on all sides.

Pepper Nuts
These little delights were also from Schmeckfest. I liked them I think because of the Anise/Christmas flavor.
1 cup butter or margarine
4 cups brown sugar
2 eggs
1/4 cup warm water
1 tsp anise oil or 2 tsp anise flavoring
6 cups flour mixed with:
1 T soda
1 tsp cream of tartar
1 tsp cloves
1 tsp cinnamon mace
1 tsp nutmeg
Cream margarine/butter, brown sugar, and eggs in a large bowl or sink size rubber tub. Add water and anise and cream well. Thoroughly mix dry ingredients and add to creamed mixture. Continue blending with electric mixer until you are moist crumbles that will easily form a ball. Tip tub of mixture onto table and shape crumbles into ball (should be about the consistency of PlayDoh). Roll into ropes about 1/2 inch in diameter and freeze before making. Cut into 1/4 inch slices. Bake at 350-375 degrees for 4-6 minutes, depending on pan and oven. Watch closely. Do NOT use airbake pans.


Lemon Cheesecake Bars 
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened
1 pkg. (8 oz.) cream cheese, at room temperature
2 large eggs
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon yellow food coloring (optional)
1 cup whipped cream or cool whip for top

PREHEAT oven to 350° F. COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan. BAKE for 25 minutes. PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust. BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread whipped cream over top; refrigerate. Cut into bars. Garnish as desired.

Brenda's Lemon Bars
Mom shared this recipe with me for lemon bars. They have a great taste and the crust is plentiful - which is essential for me with a lemon bar!
2 1/4 cups all-purpose flour, divided
1/2 cup plus 1 T confectioner's sugar, divided
1 cup cold butter
4 eggs
2 cups sugar
2/3 cup lemon juice
1/2 tsp baking powder
In large bowl, combine 2 cups flour and 1/2 cup confectioner's sugar; cut in butter until crumbly. Press into an ungreased 9x13 pan. Bake at 250 degrees for 12-15 minutes or until lightly browned. Play on wire rack to cool slightly. Meanwhile, in a small mixing bowl, beat the eggs, sugar, lemon juice, baking powder and remaining flour until frothy. Pour over the warm crust. Bake for 18-22 minutes or until lightly browned. Cool on wire rack.
Dust with remaining powdered sugar. Cut into bars. Store in fridge.

Raspberry Rice Pudding
I believe this is the correct recipe for the fabulous Rice Pudding with Raspberry Sauce that my mother-in-law makes. It's a special treat, because we usually only enjoy it on the holidays. I love it when I see that she has made this. It makes all of us kids happy!
Pudding:
1/2 cup water
2 pks unflavored gelatin
1/2 tsp salt
1 T. cold water
2 tsp. vanilla
2/3 cup rice, cooked
Raspberry Sauce:
1 pk (10 oz) frozen raspberries
2 cups milk
1 cup whipping cream
2 tsp. corn starch

Heat the sugar, water, gelatin and salt in a saucepan while stirring constantly until the gelatin is dissolved (about one minute). Stir in the milk, rice and vanilla. Place saucepan in a bowl of iced water, stirring occasionally until mixture mounds slightly when dropped from spoon (about 10 minutes).

Beat whipping cream in chilled bowl until stuff. Fold whipped cream into rice mixture, pour into a serving bowl. Cover and refrigerate until firm, or about 3 hours. Unmold by dipping briefly in warm water and loosen edges with a spatula.

Heat raspberries with syrup until boiling. Mix water and cornstarch and stir into raspberries. Heat to boiling, stirring constantly. Boil and stir one minute. Cool. Press through small sieve to remove seeds. Pour sauce over the rice and enjoy!

Vanilla Ice Cream
This is the recipe my mother-in-law uses every year at Christmas time. It's always exciting for Grace to help her make the icecream, and of course, lick the paddle when the icecream has been made! It's my goal to one day make icecream at home for Christmas too!
2 cups heavy cream
1 1/2 teaspoon vanilla (or more to taste)
1/8 tsp salt
2 cups half and half
1 cup of sugar
Mix together and put in your ice cream freezer container. Surround the cylinder with alternating layers of ice, table salt, and two cups of water all the way to the top. Usually use one 26 oz. container of salt. Icecream maker will come to a stop when it's done.

Turtle Cheesecake
1 3/4 cup chocolate graham crackers crushed
1/3 cup margarine (melted)
Filling:
3 8oz packages cream cheese
1 can sweetened condensed milk
1/2 cup sugar
3 eggs
3 Tbls lemon juice
1 Tbl vanilla
3/4 cup chocolate chips
topping:
1/4 cup mini chocolate chips
1/2 cup caramel ice cream topping
1/2 cup hot fudge ice cream topping
1/4 cup chopped pecans
Mix graham cracker crumbs and butter in bowl with fork and press into bottom and 1.5 inches up sides of spring form pan. Beat cream cheese and condensed milk together until creamy. Add remaining filling ingredients until well combined. Remove 1 cup of filling and set aside. Melt chocolate chips about 1 minute and complete mix into the 1-cup reserved filling. Pour 1/2 of the white filling into crust, then the chocolate filling, then the last 1/2 of the white. Take knife and gently swirl colors. Bake at 300 degrees for 1 hour and 15-30 minutes until light golden on top and edges are set and middle moves slightly. Cool completely. Chill. Put a pan full of water on the lower rack during cooking if you wish to add moisture.

Butterscotch Butterfinger Cake
Recipe from Grandma Bierman
1 box yellow cake mix
1 box butterscotch pudding
3-4 oz cream cheese
1/2 cup brown sugar
1 tsp vanilla
8 oz cool whip
2 butterfinger bars
Mix together dry pudding with yellow cake mix. Mix as directed on the box. Bake and cool. Beat cream cheese, brown sugar, and vanilla until creamy. Fold in whipped cream. Spread topping over cake, crush bars and sprinkle on top. 

Pineapple Pie
This recipe is quite funny, I'll leave this one last as it has quite a long story. My Grandma Irma quite often writes very winded notes and letters to accompany cards. She wrote out a recipe for pineapple pie that I liked so well. Here exactly how she wrote the recipe for me...italics indicate her side notes.
1 graham cracker pie crust
1 (15 1/4 oz) can crushed pineapple (take 5 Tablespoons off)
1 small package instant vanilla pudding (vanilla)
2 cups sour cream
Cool Whip

Mix pineapple (minus the 5 Tablespoons and juices) and the instant vanilla pudding. Stir well. Fold in sour cream. Pour into crust. Put Cool Whip on top, refrigerate until needed. You can put coconut on top.

Carolynns' (my aunt) used big 20 oz can 1 1/2 cups sour cream. She didn't take any juices off either. Recipe doesn't say vanilla pudding (yes, it actually did) but that's what Carolynn or I used. Can use coconut pudding, but I don't like it for anything. Found this recipe in Fairmont Martin Luther High School. It's north of Fairmont on 15. Wallace (my grandpa) got it at a Insurance Meeting they were giving them away. It's called, Recipes from Friends, Northrey's MN.