Guacamole Dip

Posted on August 4, 2016 by Judy Nevius

2 avocados

2 tomatoes

1 bunch of green onions

1 capful of lemon juice

tobacco and salt to taste (sometimes I add a little garlic)

 

simple but very, very good!

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Deviled Eggs

Posted on August 4, 2016 by Judy Nevius

Boil the eggs and then cool

Peel under running water and cut in half and remove the yellows

Mash yellows and add 1/2 to 3/4 cup mayo, 1 tsp mustard, pickle relish (sweet) and salt and pepper to taste

Fill egg whites

Sprinkle with paprika

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7 layer cookie bars

Posted on August 4, 2016 by Judy Nevius

Melt 1 stick butter or oleo in 9 x 12 pan

Sprinkle graham cracker crumbs over melted butter

Pour one can of condensed milk over crumbs

Sprinkle chocolate chips, butter scotch chips, coconut and walnuts on top

Press all together firmly and bake at 350 for 30 minutes

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Mother’s cobbler (Randall)

Posted on August 4, 2016 by Judy Nevius

Pour fruit in baking pan.  Sprinkle with sugar as much as needed to make fruit sweet.  Sprinkle with at least 2 T tapioca.  More if it’s real juicy fruit.

Mix:

1 cup self-rising flour

1/4 cup oil

1/4 cup sugar

Mix with enough milk to make dough thin enough to pour over the fruit.  Sprinkle sugar on top!

Bake at 375 for about 25 minutes or till light brown on top.  Serve with ice cream!

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Banana Bread

Posted on August 4, 2016 by Judy Nevius

Banana Bread  (Mom Randall 1987)

1/2 cup shortening

1 1/2 cups sugar

4 eggs

4 bananas, mashed

2 cups flour

1 tsp soda

1/2 tsp salt

1 tsp vanilla

1 cup chopped pecans

Cream shortening and sugar. Add eggs, vanilla, and smashed bananas. Add dry ingredients.

Bake at 325 for 1 hour

*** I dump everything in my Kitchenaid mixer and just put it on low while I spray the pans and flour them. (I use 3  of the large aluminum pans)

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Warm Artichoke/Spinach dip

Posted on July 11, 2016 by Judy Nevius

I also add frozen chopped spinach (thawed) to make it really good!

I leave out the onions too

Serve with Pita Chips!

Screen Shot 2016-07-10 at 2.23.14 PM

 

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Chicken Pot Pie

Posted on July 5, 2016 by Judy Nevius
Chicken Pot Pie (make one freeze one, with vegetarian version)

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Prep time
15 mins
Total time
15 mins
Serves: 12
INGREDIENTS
  • 2 medium potatoes, peeled anc cut into 1in pieces
  • 3 medium carrots, cut into 1in pieces
  • 1 medium onion
  • 1 rib of celery
  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 6 Tbsp all purpose flour
  • 3 cups chicken (or veg broth for veg version)
  • 4 cups cooked chicken meat, shredded or cubed (or Morning Star Chik’n Strips, cooked and cubed)
  • ⅔ cups frozen peas
  • ½ cup plus 1 Tbsp heavy cream, divided
  • 1 Tbsp minced parsley
  • 1 tsp garlic salt
  • ¼ tsp pepper
  • 1 package (15 oz) refrigerated pie pastry
  • 1 egg
INSTRUCTIONS
  1. In a large pot, add butter, oil , potatoes carrots, onion and celery.
  2. Saute until tender.
  3. Stir in flour until blended.
  4. Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened.
  5. Stir in peas, ½ cup cream parsely, garlic salt and pepper.
  6. Stir in chicken (or fake chik’n).
  7. Spoon into two ungreased 9 in pie plates.
  8. In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
  9. Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges.Cut slits in pasty to vent.
  10. Brush top of pies with egg mixture. Bake at 375 for 40-45 minutes or until golden. Let stand for 10 mins before cutting.
NOTES
NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover pie loosely with foil. Place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350, remove foil. Bake 55-60 minutes longer or until golden brown.
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Chicken Noodle Soup

Posted on July 5, 2016 by Judy Nevius
The Best Homemade Chicken Noodle Soup

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Prep time
15 mins
Cook time
40 mins
Total time
55 mins
Corey: Corey Valley
Serves: 4-6
INGREDIENTS
  • 2 Tbsp. olive oil
  • 1 onion, chopped
  • 3 carrots, ½ in. thick slices
  • 2 celery ribs, sliced lengthwise and cut in ½ in. slices
  • 3 garlic cloves, minced
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 8-10 cups of chicken stock
  • 8 oz. dried egg noodles
  • about 2 cups shredded cooked chicken
  • Salt and fresh black pepper, optional chopped parsley
INSTRUCTIONS
  1. Heat olive oil in a large stock pot. Add onion, carrot, celery, garlic, thyme and bay leaves. Let the vegetables soften 8-10 minutes on medium/high heat.
  2. Add a good pinch of salt and black pepper. Stir occasionally.
  3. After vegetables have softened a bit, remove bay leaf and thyme.
  4. Add 8 cups chicken stock and bring to a boil.
  5. Reduce heat and add noodles. Cook noodles for about 5-6 minutes until softened. Add in chicken, stir; cook an addition 2-3 minutes.
  6. Add salt and pepper to taste. Add a pinch of fresh parsley before serving. ENJOY!
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Cool Ranch Crockpot Chicken Tacos (Mandy)

Posted on July 5, 2016 by Judy Nevius

Cool Ranch Crockpot Chicken Tacos

1.5 lbs chicken breast

1 packet of taco seasoning mix

1 packet of ranch dressing mix

14 oz. chicken broth

1 tsp all purpose seasoning (such as Mrs. Dash) – if you cannot find this, you can replace with 1/2 tsp of oregano & 1/2 tsp of onion powder

Tortilla chips

Lettuce

1 can of corn, drained

1 can of black beans

1 can of petite diced tomatoes, drained

Shredded cheese

  1. Put chicken,  taco and ranch mixes and broth into crockpot. Cook on low for 5 hours on low or 3-4 on high.
  2. Once time is up, shred chicken with two forks and replace lid and continue cooking on low for 30 minutes
  3. In a large skillet mix corn, black beans and diced tomatoes. Heat until warm
  4. Layer taco salad, chips crumbled, lettuce, chicken, vegetable mixture, and cheese

Original recipe credit:  Family Fresh Meals for chicken

Easy-Shredded-Crockpot-Chicken-Recipe-Family-Fresh-Meals

Easy Crockpot Shredded Chicken

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Prep time
2 mins
Cook time
4 hours
Total time
4 hours 2 mins
Corey: Corey Valley
Serves: 4-6
INGREDIENTS
  • 2 lbs boneless, skinless chicken breast (about 4 large chicken breasts)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 cup chicken broth
  • 1 tsp all purpose seasoning (such as Mrs. Dash) – if you cannot find this, you can replace with ½ tsp of oregano & ½ tsp of onion powder
INSTRUCTIONS
  1. Place all ingredients into your crockpot and cook on HIGH for 3-4 hours or LOW for 5-6 hours. (These times are for fresh chicken. If you are using frozen, you will need to use the greater of the cooking times)
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Berry Bread Pudding and Vanilla Sauce

Posted on May 31, 2016 by Judy Nevius

Great recipe from my friend Barbara:

Berry Bread Pudding with Vanilla Cream Sauce

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