2 Cups Sugar
½ Cup Shortening
2 eggs
1 tsp. vanilla
4 cups grated apple
2 ½ cups flour
½ tsp. Nutmeg
1 tsp. Cinnamon
2 tsp. Baking soda
½ tsp. Salt
Cream together sugar and shortening. Beat in eggs and vanilla. Add grated apple. Sift together dry ingredients. Add flour mixture to apple mixture. Bake in 9x13 pan for 45 minutes at 350 degrees.
Carmel Sauce
1/2 cup brown sugar
1/2 cup white sugar
1 Tbs. flour for thin sauce or 2Tbs. for thicker sauce
1/2 cp cream or milk
1 cube margarine
Bring to a boil over medium heat and boil together for 2 min., stirring constantly. To Serve: Place slice of cake on a plate and spoon warm carmel sauce over cake. Optional: top with whip cream
Showing posts with label family favorites. Show all posts
Showing posts with label family favorites. Show all posts
Creamy Italian Chicken
3-4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1 can cream of chicken soup
½ cup milk
1 (8 oz.) pkg. cream cheese
Cook chicken with Italian dressing mix in crock pot for about 5 hours on low heat. Shred chicken and combine with cream of chicken soup and milk. Cook for another 30 minutes and add cream cheese on top and let it melt stirring occasionally for about 30 to 45 minutes. Serve over bow tie pasta.
1 envelope Italian salad dressing mix
1 can cream of chicken soup
½ cup milk
1 (8 oz.) pkg. cream cheese
Cook chicken with Italian dressing mix in crock pot for about 5 hours on low heat. Shred chicken and combine with cream of chicken soup and milk. Cook for another 30 minutes and add cream cheese on top and let it melt stirring occasionally for about 30 to 45 minutes. Serve over bow tie pasta.
Mexican Lasagna
2 lbs. ground beef
1 (28 oz.) jar spaghetti sauce
1 pkg. flour tortillas
1 ½ cups Monterey Jack and/or Cheddar cheese
1 carton (16 oz.) low fat sour cream
Parmesan Cheese
Slice or tear tortillas in long strips (approximately ½” wide). Grate cheese. Brown meat and drain. Add spaghetti sauce to meat and simmer. Layer in a 9x13 casserole dish: 1/3 meat, ½ tortillas, ½ cheese, ½ sour cream. Repeat. Your top layer should be meat. Sprinkle with Parmesan cheese and bake at 350° for 45 minutes. I usually use about half of the recommended sour cream, I use 8 tortillas and I probably use more cheese that the recipe says. I just put whatever cheese I’m using on the top instead of parmesan cheese.
1 (28 oz.) jar spaghetti sauce
1 pkg. flour tortillas
1 ½ cups Monterey Jack and/or Cheddar cheese
1 carton (16 oz.) low fat sour cream
Parmesan Cheese
Slice or tear tortillas in long strips (approximately ½” wide). Grate cheese. Brown meat and drain. Add spaghetti sauce to meat and simmer. Layer in a 9x13 casserole dish: 1/3 meat, ½ tortillas, ½ cheese, ½ sour cream. Repeat. Your top layer should be meat. Sprinkle with Parmesan cheese and bake at 350° for 45 minutes. I usually use about half of the recommended sour cream, I use 8 tortillas and I probably use more cheese that the recipe says. I just put whatever cheese I’m using on the top instead of parmesan cheese.
Chili Chip Casserole
1 lb. ground beef
minced onion
1 can chili
1 can tomato juice
1 can tomato sauce
Fritos
1 C. grated cheese
Brown meat with onion and salt and pepper. Then add can chili to the meat along with ½ cup tomato juice and 1 small can tomato sauce. I usually use water in place of tomato juice. Layer in a casserole dish twice: Fritoes, Chili/Meat mixture, Cheese. Bake 15 minutes at 350.
minced onion
1 can chili
1 can tomato juice
1 can tomato sauce
Fritos
1 C. grated cheese
Brown meat with onion and salt and pepper. Then add can chili to the meat along with ½ cup tomato juice and 1 small can tomato sauce. I usually use water in place of tomato juice. Layer in a casserole dish twice: Fritoes, Chili/Meat mixture, Cheese. Bake 15 minutes at 350.
Chicken Cacciatore
2-3 boneless skinless breasts
2 T oil (I don't end up using that much)
1 (14.5- 16 oz.) can diced tomatoes, undrained
1 med. onion, sliced
1 med. green bell pepper, sliced
1 tsp. dried Italian seasoning
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
Heat oil in large skillet till hot. Brown chicken. Drain and discard oil. Add all remaining ingred. Bring to a boil. Reduce heat and simmer 30-40 min., or till chicken is fork tender and juices run clear, stirring occasionally. Serve over hot penne pasta!
2 T oil (I don't end up using that much)
1 (14.5- 16 oz.) can diced tomatoes, undrained
1 med. onion, sliced
1 med. green bell pepper, sliced
1 tsp. dried Italian seasoning
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
Heat oil in large skillet till hot. Brown chicken. Drain and discard oil. Add all remaining ingred. Bring to a boil. Reduce heat and simmer 30-40 min., or till chicken is fork tender and juices run clear, stirring occasionally. Serve over hot penne pasta!
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