Grandma's Breakfast Casserole

8 slices bread, cubed

2 cups shredded cheddar cheese

10 (1 1/2 to 2 lbs) pork sausage links

4 eggs

2 1/4 cups milk

3/4 tsp dry mustard

1 can cream of mushroom soup

1/2 cup milk

Arrange bread cubes in bottom of greased 9x13 pan. Sprinkle with cheese. Brown sausage links, drain and cut into fourths. Arrange on top of cheese. Beat eggs with milk (2 1/4 cups) and dry mustard. Pour over sausage, cheese and bread. Refrigerate overnight. Dilute soup with milk (1/2 cup) and pour over casserole. Bake 1 1/2 hours at 300 degrees.

Cranberry Pop Cake

Cake:

3 TBS margarine or butter, softened

1 cup sugar

2 cups flour

1 TBS baking powder

1 tsp salt

1 cup evaporated milk

2 cups fresh or frozen whole cranberries (1 bag of fresh is close to 3 cups and I usually just use the whole bag - I love the tart cranberries)

Butter Sauce

1/2 cup butter

1 cup sugar

3/4 whipping cream

1 tsp vanilla extract

Preheat the oven to 350. For the cake, cream the margarine/butter and sugar in a mixing bowl until light and fluffy. In a separate bowl, mix the flour, baking powder, and salt. Add the flour to the creamed butter and sugar alternating with the evaporated milk, mixing well after each addition. Fold in the cranberries gently.

Spoon into a greased 8x8 pan. Bake at 350 for 25-30 minutes or until a toothpick inserted in the middle comes out clean. (I usually have to bake longer.)

For the sauce, combine the butter, sugar and cream over medium heat. Heat until the sugar dissolves. Remove from the heat and stir in the vanilla. Serve hot with the hot cake.

Serves 9

Frosted Pumpkin Muffins

Muffin Ingredients:

1 cup all-purpose flour

1/2 cup sugar

2 tsp baking powder

1 1/2 tsp cinnamon

1/4 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp salt

2 TBS butter, cut into pieces

1 cup (heaping) pumpkin puree

1/2 cups evaporated milk

1 large egg

1 1/2 tsp vanilla

1/2 cups golden raisins (I'm going to try chocolate chips, too!)

Topping:

2 TBS sugar

1 tsp cinnamon

1/4 nutmeg

Frosting:

1/4 cup softened butter

4 oz softened cream cheese

1/2 pound powdered sugar

1/2 tsp vanilla

Preheat oven to 400. Generously grease 12 muffin tins (or use cupcake liners). Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into muffin pans. Sprinkle with cinnamon sugar topping.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool completely.

Mix all frosting ingredients on high until soft and whipped. Spread onto completely cooled muffins.

***This frosting recipe is enough for generously frosting a double batch of muffins!

Serves 12

Pumpkin Doughnut Muffins

10 TBS unsalted butter, room temperature, plus more for the pan

3 cups all-purpose flour (spooned and leveled) plus more for pan

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp coarse salt

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree (from a 15 oz can)

3/4 cup light-brown sugar

2 large eggs

Preheat oven to 350. Butter and flour 12 standard muffin cups.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of muffin comes out clean - 30 minutes.

Sugar Coating

3/4 cup granulated sugar

2 1/2 tsp ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

Combine sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Fluffy Chicken and Rice

1 can (10 1/2 oz) condensed cream of mushroom soup

1 soup can of milk

3/4 cup uncooked regular rice

1 can (4 oz) mushroom stems and pieces

1 envelope (about 1 1/2 oz) onion soup mix

2 chicken breasts halved

Heat oven to 350. Mix mushroom soup and milk; reserve 1/2 cup of the mixture. Mix remaining soup mixture with the rice, mushroom (with liquid) and half the onion soup mix.

Pour into ungreased baking dish. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix. Cover with tin foil; bake 1 hour. Uncover; bake 15 minutes longer.

4 servings

When I was in college, my Mom sent me this recipe. Its one of those old Betty Crocker Recipe Card Library recipes and the original title is Fluffy Rice and Chicken. Mom switched the order on the recipe card she sent me and it cracked me up. I wrote home to Mom that fluffy chicken was my favorite. So, the name has stuck in our family.

Chocolate Rolo Cookies

2 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking soda

1 cup sugar

1 cup firmly packed brown sugar

1 cup (2 sticks) softened butter

2 tsp vanilla

2 eggs

48 Rolos, unwrapped

Preheat oven to 375. Combine flour, cocoa and baking soda. In a separate bowl cream sugar, brown sugar and butter until light. Add vanilla and eggs, beat well. Add flour mixture, blend well. Shape about 1 TBS dough around 1 Rolo, covering completely. Place 2" apart on an ungreased cookie sheet. Bake at 375 for 7-10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack.

*The original recipe calls for 1 cup chopped pecans - half stirred into the dough just before shaping into balls. After shaping the dough balls, dip one side into remaining pecans before baking.

** The original recipe also calls for 4 oz almond bark which is melted and drizzled over baked cookies.

Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 tsp vanilla

2 TBS milk

40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375. Sift flour, salt and baking soda together. In a separate bowl, cream butter, sugar, peanut butter and brown sugar together until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture and mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Oriental Chicken Marinade

3/4 cup soy sauce

1/2 cup sugar (omit if grilling)

1/2 cup pineapple juice

1 tsp cornstarch

1/2 tsp fresh ginger, grated

1 clove garlic, minced

juice of 1 lime

8-10 pieces of boneless, skinless chicken

Marinate overnight. Chicken can be grilled or baked.

Savory Onion Rice

1 1/4 cup regular rice

1 (10 1/2 oz) can condensed beef consomme

1/2 cup (1 stick) margarine (if doubling, still just use 1 stick)

1 (10 3/4 oz) can condensed onion soup

1 (2 oz) can mushrooms, drained

Put rice into quart casserole dish. Pour soup and consomme over rice. Add mushrooms and margarine. Cover casserole dish; bake in oven at 350 for 1 hour, stirring rice after first half hour.

Randolpha's Famous Peach Pie

Crust:
1 cup flour
1/8 cup milk
1/4 cup oil
pinch of salt

Mix ingredients. Roll out (using wax paper), put in dish, poke holes with a fork, bake at 350 for 10-15 minutes or until golden brown. Let cool

Cream Cheese Filling:
8 oz cream cheese
1/2 cup powdered sugar
2 tsp vanilla
3/4 cup whipping cream

Mix ingredients. Poor into pie shell. Chill.

Fresh Peach Layer:
Slice fresh peaches onto cream cheese filling. (3-4 good sized peaches should be plenty for both peach layers.)

Cooked Peach Topping:
2 cups fresh peaches (sliced or chunked)
1 cup sugar
2 TBS corn starch
2 TBS water

Combine ingredients over medium heat until dissolved. Turn heat up and bring to a boil. Boil until thickened. Cool. Pour over fresh peach layer.

Chill pie at least one hour.

Fresh Berry Gratin

48 oz mixed fresh berries (raspberries, strawberries, blackberries, and/or blueberries)

16 oz cream cheese

2 cups sour cream

1/2 cup sugar

1 tsp vanilla

1/2 cup brown sugar

Wash berries and slice or cut to desired size. Place in the bottom of a 9x13 pan or divide into individual ramekins. In a large mixing bowl, beat the cream cheese, sour cream, sugar and vanilla until well combined. Top the berries with the cream cheese mixture. Sprinkle the brown sugar on top of the cream cheese mixture. Place under a broiler for 4-6 minutes or until the brown sugar starts to caramelize. Watch carefully so it doesn't burn! Serve immediately.

Switzerland Swiss Cheese Fondue

1 lb Swiss cheese, shredded (we usually use 1/2 Emmental, 1/2 Gruyere)

3 TBS flour

1 clove garlic

2 cups dry white wine

1 TBS lemon juice

2 TBS kirsch

nutmeg, salt, pepper, paprika to taste

2 large baguettes, cubed

Dredge cheese lightly in flour.

Rub cooking pot with garlic. Discard garlic. Pour in wine over medium heat. When wine is hot but not boiling, add lemon juice. Add cheese by handfuls, stirring constantly with a wooden spoon until cheese is melted. Bring fondue to a bubble briefly, add kirsch and spices, stirring until blended.

Pour into fondue pot and set over a burner. (It's generally a good idea to use warm water to heat the pot first.) Serve with baguette cubes.

The recipe serves 4 - but our family of 6 easily polishes off a double batch. :)

It's tradition that if a lady loses her bread in the pot, she owes the nearest man a kiss. If a man loses his bread in the pot, he buys the next round of drinks. However, it is not good form to make anyone lose their bread!

Spring Citrus Salad

Sugared Pecans:

1/4 cup sugar

2/3 cup pecan halves

Citrus Dressing:

2/3 cup vegetable oil

1/4 cup lime juice

2 TBS orange juice

2 TBS sugar

1 tsp grated lime zest

1 tsp grated orange zest

Salad:

8 cups torn leaf lettuce

8 cups torn Romaine lettuce

1 red onion, thinly sliced

1 large orange, peeled, sliced (or a can of mandarin oranges)

1 pint strawberries, sliced

2 avocados, thinly sliced

For the pecans, mix the sugar with the pecan halves in a small skillet. Cook over low heat until the sugar melts, stirring to coat the pecans well. Spread on foil and cool; break pecans apart.

For the dressing, combine ingredients in an airtight jar and shake well. Chill until serving time.

For the salad, combine all ingredients except avocados and toss gently. Chill until serving time. Add the avocados just before serving and drizzle with the dressing. Toss gently. Top with pecans.

4-6 servings

From "Always in Season"

Pork Tenderloin with Pomegranate Glaze

1 TBS olive oil

1 pork tenderloin (about 1 pound), excess fat and silver skin removed

course salt and ground pepper

1 cup pomegranate juice

1 TBS unsulfured molasses

1/4 cup dried cranberries (the original recipe called for dried currants, but we couldn't find them. the cranberries work well. Also, I usually add more cranberries - more like 3/4 cup.)

Preheat oven to 350. In a large oven-proof skillet, heat oil over medium-high. Generously season pork with salt and pepper. Cook in skillet until browned on all sides, 6-8 minutes. Transfer skillet to oven and roast until an an instant-read thermometer inserted in the thickest part of the tenderloin registers 150 (10-15 minutes). Transfer pork to a platter (reserve skillet) and tent with foil.

Return skillet to stove and add pomegranate juice, molasses, and dried cranberries to skillet and bring to a boil over medium-high heat. Cook until sauce is thickened to a glaze (5-6 minutes).

Thinly slice pork and drizzle with glaze.

Herbed Orzo

In a large pot of boiling, salted water, cook 1 cup orzo until al dente. Drain orzo and transfer to a bowl. Add 3 TBS chopped fresh herbs (dill, chives, cilantro or parsley) and 2 tsps fresh lemon juice. Season with coarse salt and ground pepper and toss to combine. We also like to add chopped tomatoes.

Lemonade Pie

1/2 gallon (I guess now they're selling 1.5 quarts) vanilla ice cream - softened

1 can frozen pink lemonade - softened

2 ready made graham cracker crust pie shells

Using a hand mixer, combine the ice cream and lemonade. Pour into pie shells. Freeze until set.

St. Patrick's Day Cupcakes

1 3/4 cups all purpose flour

1 4-serving size package instant pistachio pudding mix

3/4 cup miniature chocolate pieces (I used milk chocolate chips, but chopped them up a bit)

2/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

2 beaten eggs

1 1/4 cups milk

1/2 cup cooking oil

1 tsp vanilla (or 1/4 tsp almond) extract

1/2 can cream cheese frosting (1 cup)

green colored sugar

1/2 cup candy-coated milk chocolate pieces (M&Ms) or other green decorations you desire

Grease muffin cups or line with paper cups. In a large mixing bowl, stir together flour, pudding mix, chocolate chips, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil and vanilla (or almond) extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full (I used the 1/4 measuring cup as a spoon and it divided the batter perfectly.)

Bake at 375 for 18-20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar and M&Ms. Makes 18

Chocolate Chip Toffee Bars

2 1/3 cups flour
2/3 cup firmly packed light brown sugar
3/4 cup margarine or butter
1 egg slightly beaten
1 (12 oz.) package semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 (10 oz.) package toffee bits

Preheat oven to 350 degrees
In large bowl, stir together flour and sugar. Cut in margarine until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1 1/2 cups chocolate chips. Reserve 1 1/2 cups mixture. Press remaining crumb mixture onto bottom of 13 x 9 inch greased baking pan. Bake 10 minutes. Pour sweetened condensed milk evenly over crust; top with 1 1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool completely. Cut into bars.

Chocolate Lovers' Mint Chocolate Brownies

Brownies:
2 cups sugar
1 cup butter - softened
4 eggs
4 1-oz. squares unsweetened chocolate - melted & slightly cooled
2 1/2 cups sifted flour
1/4 tsp salt
1/4 tsp baking powder
2 tsp vanilla

Preheat the oven to 325 degrees
Cream sugar & butter until fluffy, beat in eggs till well blended. Add melted chocolate. Sift flour, measure, sift with dry ingredients & add to creamed mixture along with vanilla & nuts. Spread in greased & floured 9x13 pan. Bake 30-35 minutes or until no imprint is left when touched with finger. Do not over bake.

Mint Frosting:
4 TBS butter, softened
2 TBS evaporated milk
2 cups powdered sugar
1/2 tsp peppermint extract
Few drops of red or green food coloring

Mix all ingredients until creamy - spread on brownies. Refrigerate 1 hour.

Glaze Topping:
6 TBS butter
1 cup semi-sweet chocolate chips
2 tsp vanilla

Combine butter and chocolate chips in top of double boiler until melted. Add vanilla, blend thoroughly. Pour gently over pink or green frosting & spread by tipping pan. Refrigerate.

Taco Soup

Sorry, Dan - this one isn't for you. :)

1 lb ground beef

1 large onion, chopped

16 oz can Mexican-style tomatoes, undrained

16 oz can ranch-style beans, undrained

16 oz can whole-kernel corn, undrained

16 oz can kidney beans, undrained

16 oz can black beans, undrained

16 oz jar picante sauce (salsa)

Brown meat and onions in skillet. Drain. Combine with rest of ingredients in slow cooker. Cover. Cook on low 4-6 hours. Serve with sour cream, shredded cheddar cheese and tortilla chips as toppings.

*When I'm feeling lazy, or have already applied my make-up - I cheat and just sprinkle some (2-ish TBS) dehydrated onion flakes in with the ground beef. It works just fine.*