Jan’s Pound Cake
2 1/2 Cups Sugar
2 1/2 Cups Cake Flour
2 Sticks Unsalted Butter (do not substitute Margarine)
1 8 oz. carton Whipping Cream
1 tsp. Vanilla
Mix Sugar thoroughly into softened Butter.
Add Flour, Eggs, & Vanilla.
Pour Whipping Cream from carton INTO the batter.
Using Electric Mixer, mix ingredients for several minutes.
Batter will be VERY thick.
Bake at 325-350 degrees F for 1 hour.
(325 degrees for 50 minutes in convection oven)
Inserted toothpick should come slightly moist.
1 can mandarin oranges, drained
1 cup sour cream
1 cup midget marshmallows
1 cup moist coconut
1 cup pineapple chunks, drained
Mix, add cherries on top for color.
Best if made the night before.
Crockpot Chicken and Dressing
I got this recipe from Debi Hurlburt’s RV Cooking blog.
We’ve tried this and it’s really good and easy to make.
2 thawed chicken breasts
1 small onion
6 oz. package of Stove Top stuffing mix
1 can cream of celery soup
1 can of cream of chicken soup
1 can chicken broth.
Place sliced onion on bottom add chicken on top in the crock pot.
Pour stuffing mix on top.
Mix soups and broth in a bowl.
Pour over chicken and stuffing.
Cook on low for 4 hours.
Jan’s Mom’s Spaghetti Sauce
My mother got this recipe from an Italian war bride after WWII. I can’t tell you how many times my parents were asked to make this for church spaghetti suppers. This was also mom’s company dish, and mine too.
1 to 2 lbs. ground beef or ground chuck
1 onion, chopped
3 or 4 inches of sliced pepperoni stick
2 cans tomato sauce (small ones, I used Hunt’s)
2 cans tomato paste
2 cans water (use the tomato sauce and paste cans)
salt and pepper
Brown hamburger and drain well. Add onion to brown, add pepperoni last.
Add rest of ingredients and simmer 2 to 3 hours on low flame,
Needless to say, any left over sauce make a great pizza!
Jan’s Chili (mom’s recipe)
1 to 2 lbs. ground beef
1 onion, chopped
3 cans chili beans
1 tall can tomato juice (the big cans, ? 64 oz ?)
1 can Hot Rotel tomatoes, don’t drain
Brown meat, add onions, drain well.
Pour can of tomato juice, add cans of beans, not drained.
I sprinkle cumin, salt and pepper on top then stir well.
Cook at least ½ hour on low heat.
Cranberry Christmas Cake
Tart cranberries, sweet buttery cake and a fantastic texture all combined to basically beg you to eat another piece. This is an absolutely perfect cake that takes very little effort to make. No icing, no topping, nothing else is necessary at all. It was reminiscent to me of a coffeecake in texture, but much lighter than the typical heavy version.
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries
Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread in a buttered 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1″x2″, so that they could be easily eaten at a party. Enjoy!
Cream Cheese Sausage Balls
1 lb. hot sausage, uncooked
8 oz. cream cheese, softened
1 1/4 cups Bisquick…
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
(mother-in-law, Frances’ recipe)
2 cups cooked squash
1 T sugar
½ onion, finely chopped
½ cup sharp, shredded cheese
½ cup mayo
salt & pepper
Drain cooked squash and mash. Beat in egg, mayo and cheese, onion, and salt and pepper.
Pour into greased casserole dish. Bake at 350 for 40 min. If center appears soupy, let it cook awhile longer.
1 pkg. Frozen cut-up broccoli
1 cut cooked Minute Rice
1 cup Cheese Whiz
½ cup finely chopped onion
1 can mushroom soup
¼ cup Butter
Combine all ingredients and bake at 350 for 45 min.
Habanero Chile Cheese Mac
1 box Velveeta Cheezy Skillet – Chili Cheese Mac
1 pound precooked ground beef
1 can Bush’s Hot Chili Beans
1 can Rotel Tomatoes with Habaneros
Prepare according to box directions, adding the beans and Rotel.
3 cups Bisquick
2 pkg. Sausage (I use 1 hot, 1 regular)
2 cups grated cheese
2 Tbsp. milk
Mix well, you may have to add a little bit more milk if you’re having a difficult time making the balls.
I make walnut size balls.
Bake at 350 for 12 to 15 min. I like them crispy on the bottom, so I go 15 min. They reheat nicely.
Strawberry 7-Up Cake
1 box of Strawberry Cake Mix
1 12oz can of 7-Up (I used Diet 7-Up)
1 8oz (small) of Crushed Pineapple (optional)
Combine cake mix and 7-Up. Bake in pan according to cake directions.
I reduced temp from 350 to 325 and baked it 5 minutes less since I was using the convection oven. Came out perfect.
Next time I’ll add a small can of crushed pineapple as part of the 12oz of 7-Up for a little extra kick.
Ice with Cool Whip.
Pineapple Angel Food Cake
1 box of Angel Food Cake Mix
1 20oz can of Crushed Pineapple
Combine cake mix and undrained pineapple. Don’t grease the side of the pan because it really rises. Bake at 350 for 35-40 minutes. Reduce time and temp slightly for a convection oven.
King Ranch Chicken
1 doz. corn tortillas
3 cups cooked chicken
2 cups shredded cheddar cheese
1 10 oz. can Rotel Habanero Tomatoes
2 cans black or chili beans (I use one of both)
1 14 ½ oz can tomatoes (I don’t drain them)
1 4 oz can chopped green chilies (optional)
½ tsp. Chili powder
¼ tsp. Cumin
salt and pepper to taste
Line bottom of crock pot with tortillas, torn into pieces.
Layer chicken, beans, spices, tomatoes, chiles and
spices. Cook on med. heat for 4 hrs.