Nana's Crescent Rolls

1 pkg. yeast (not self rising)
1 tsp. salt
4 c. flour
1/2 c. Crisco
2 eggs
1/2 c. sugar

Dissolve yeast in 3 Tbsp. lukewarm water. Set aside. Stir in 1/2 c. Crisco and salt into 1 c. boiling water. Let stand until warm in large mixing bowl. Beat in small bowl 2 eggs. Stir in the 1/2 c. sugar. Using a spatula dump into the large bowl mixing it with the Crisco and salt. Then add the yeast. Stir in 2 c. flour and beat with beaters. Add and beat gradually the remaining 2 c. flour.

Cover and refrigerate 4-6 hours.

Roll out 2 rounds of dough 1/4 inch thick; 12 inches in diameter. Butter dough and cut into pie shape wedges, 12 wedges each round. Roll into crescents and place on a greased cookie sheet. Let rise about 3-4 hours. Bake 6-8 minutes at 400 degrees.

4 Cheese Spaghetti and Meatballs

1 16 oz. package thin spaghetti noodles, cooked and drained
2 Tbsp. butter
2 eggs
6 oz. feta cheese, crumbled
1/4 c. Parmesan cheese
1 1/2 c. Colby-jack cheese, shredded
24 oz. pasta sauce (I use Classico Roasted Garlic)
1 lb. ground turkey
1 Tbsp. dried basil
1 Tbsp. garlic powder
1/4 c. minced onion
1/2 c. oats
1/2 c. ketchup

Heat oven to 350 degrees. Butter a 9X13 baking dish.

Cook noodles according to package directions. Drain the pasta and return it to the pot. Add 2 Tbsp. butter, 1 egg, feta cheese and Parmesan cheese. Stir and transfer the pasta to the casserole dish. Top pasta with 1 1/2 c. Colby-jack cheese.

Meanwhile, in a medium mixing bowl mix together the turkey, basil, garlic powder, minced onion, oats, ketchup and 1 egg to make the meatballs. Stir until well mixed. Scoop meat by tablespoons to form meatballs (or roll into 1 1/2 inch balls) and place across the top of the pasta.

Pour pasta sauce over all. Bake at 350 degrees for 35 minutes.

Cheese Muffins

2 c. all-purpose flour
1 tsp. salt
4 tsp. baking powder
2 Tbsp. butter
1 c. grated Colby-jack cheese
1 c. milk

Preheat oven to 425 degrees. Mix together the flour, salt, and baking powder in a large bowl. Cut in the butter with a pastry knife until the mixture resembles fine crumbs. Stir in the grated cheese.
Add the milk all at once and stir quickly with a fork or whisk for 20 seconds. The batter should be lumpy; do not over mix. Divide the mixture among 12 greased muffin cups, filling them 2/3 full. Bake for 15 to 20 minutes, until lightly browned.

Adapted by me from The Junior League Centennial Cookbook

Our oldest reminded me recently I use to make these a lot. (about weekly) I would like to get back into the habit of making these a lot, again!

Creamy Chicken and Cheese Chowder

1 c. chicken, cooked and shredded
4 medium potatoes, peeled and diced
1 medium onion, finely chopped
1 c. thinly sliced carrot
1/2 c. diced red pepper
4 c. chicken stock
2 Tbsp. butter
1/3 c. butter
1/3 c. all-purpose flour
3 1/2 c. milk
4 c. grated Colby-jack cheese, shredded

In a medium skillet, melt 2 Tbsp. butter. Add potatoes, onion, carrots, and red pepper.  Cook until veggies are covered in butter then add 1/2 c. chicken stock. Cover and let simmer 15 minutes or until potatoes are tender making sure to add more stock if it cooks down. In a separate large soup pot make a white sauce. Melt 1/3 c. butter add flour and milk stirring constantly until thick. Add cheese and stir with wooden spoon until melted. Do not boil. Stir in veggies and chicken. Serve hot.

Spinach Salami Salad

1/4 lb. hard salami, cut into 1/2 in. pieces
1 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
salt and pepper
1/2 red onion, chopped
8 c. baby spinach
4 hard boiled eggs, chopped

Heat olive oil over medium heat in medium skillet. Add salami, red wine vinegar, mustard, honey, salt and pepper. Cook 4 minutes stirring. Add red onion and cook another 4 minutes until it begins to soften. Divide spinach onto 4 plates. Spoon cooked mixture over top and sprinkle with chopped eggs.

This is a great dinner salad alone or served alongside a creamy soup.

Fast Brownies

2 oz. semi-sweet chocolate chips
3/4 c. butter
2 eggs
1 c. sugar
1/2 c. flour

Melt the chocolate chips and butter in a large bowl in the microwave. Stir until smooth and add sugar. Stir until sugar is dissolved. Add eggs and beat well into mixture. Add flour. Stir until smooth and pour into greased 8X8. Bake at 350 for 25 minutes or until toothpick comes out clean.

These are fast to make and the kids love to make them all by themselves. It is so easy and a lot of pouring and stirring; just what they love!

Cloverleaf Rolls

1 tsp. sugar
1/4 c. very warm water
1 pkg. active dry yeast
1/2 c. butter, melted
1 c. lukewarm milk
1 tsp. salt
1/2 c. sugar
3 eggs, beaten
4 1/2 c. all-purpose flour
1/4 c. butter, melted

Dissolve 1 tsp. sugar in warm water and add yeast. Set mixture aside. Mix 1/2 c. melted butter, warm milk, salt, sugar and eggs together in a large bowl. Add 2 1/2 c. flour and yeast. Stir. Add additional flour and stir until dough is thick but still sticky (pulling from side of bowl). Set in a warm place covered with a cloth. Let dough rise 2 hours. Punch down dough (or stir with wooden spoon). Cover dough again and let set in warm place for 30 minutes. Separate dough and roll into balls, using about 2 Tbsp. dough for each ball. Roll balls in 1/4 c. melted butter. Place 3 balls in each cupcake tin. Set rolls in a warm place, covered for 1 1/2 hours. Bake rolls at 375 degrees for 10 minutes.

Spiced mini burgers with couscous

1 10oz. box couscous (1 1/2 c.)
1 lb. ground beef
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
kosher salt and black pepper
3 Tbsp. olive oil
6 green onions, sliced
2 medium tomatoes, sliced in 1 in. chunks
1 cucumber, cut into 1/2 moons
3 Tbsp. lemon juice
1/2 c. crumbled feta cheese

Cook couscous according to package directions. Form the beef into 12 small 1/2 inch thick patties. Place patties on griddle over medium high heat; sprinkle with the cumin, oregano, salt and pepper. Cook patties about 5 minutes each side. Toss the couscous with the olive oil, green onions, tomatoes, cucumber, lemon juice, salt and pepper. Serve with burgers; sprinkling all with feta cheese before serving.

A great Labor Day meal using the last of your garden veggies!

Taco Salad

1 lb. ground turkey, cooked
2 medium tomatoes, chopped
2 celery stalks, chopped
1 14 oz. can pinto beans, rinsed and drained
2 carrots, chopped
1 bunch green onions, diced
3 c. Colby jack cheese, shredded

Mix all in a large bowl and serve on top of fresh lettuce with dressing of your choice.  (I use ranch)

I think the beans make this, add 2 cans if you like!

Make Ahead (Freezer) Garlic Pizza Crust

2 Tbsp. yeast
2 c. tepid water (90 degrees)
2 Tbsp. honey
1/4 c. oil
1 tsp. salt
3 cloves crushed garlic
3 tsp. dried basil
about 5 c. flour

Dissolve yeast in water and add sugar. Wait until mixture starts to form bubbles. (a few minutes) Then add oil, salt, garlic and basil. Mix in flour 1 to 2 c. at a time until dough pulls from the sides of the bowl. Stir until smooth. Place into gallon freezer bags and put in freezer for up to 3 months.

To bake. Remove dough from freezer. Place dough in a greased bowl. Cover bowl with a towel and dough to rise about 6 hours. Punch down dough. Oil baking sheet and using fingers, press dough out to the edges. Pierce dough with a fork before baking. Add your choice of toppings and bake at 425 degrees for 20 minutes.

I had the chance to make this today with my BFF. We made it with wheat straight from her flour mill. Heavenly-

One Pot Bean-Mac

1 lb. ground beef
1 15 oz. can black beans
1 15 oz. can tomato sauce
1 15 oz. can petite diced tomatoes
2 c. elbow macaroni
2 to 3 tsp. salt
1 Tbsp. minced onions
1 tsp. oregano
1 tsp. minced garlic
1 c. shredded Monterey Jack or cheddar cheese

In a medium pot brown meat adding salt, onions, oregano and garlic as you are browning. Once meat is brown add beans with their liquid, the tomato sauce and diced tomatoes. Cook to boiling. Stir in macaroni, simmer, covered, about 20 minutes or until macaroni is tender, stirring ever so often. Transfer to bowls and serve with cheese atop!

This is a great pre game meal!

Roast Barbecue

3 lbs. chuck roast
2 Tbsp. butter
1 lg. onion chopped
2 6 oz. cans tomato paste
2 Tbsp. vinegar
3 Tbsp. apple-cider vinegar
1 1/4 c. beef stock
1/2 c. chopped celery
4 cloves garlic minced
2 Tbsp. brown sugar
2 Tbsp. yellow mustard
2 Tbsp. chili powder
1/2 tsp. ground black pepper
1/4 tsp. allspice

Trim the meat of fat and brown on all sides in 2 Tbsp. butter.
Place meat in crock pot. Mix the remaining ingredients and pour over the meat. Cover and heat on low for 6 hours. Pull meat using fork until fully shredded. Continue cooking until meat is tender and has absorbed most of the liquid. (about another hour) Serve with dill pickle slices.

This is the only pulled beef barbecue my husband will eat!

Summer Pasta Salad

12 oz. Italian sausages, grilled and cooled
5 garden ripe tomatoes, chopped
2 Tbsp. dried basil
1 large clove garlic, pressed
1 Tbsp. salt
1 lb. linguine
16 oz. feta cheese
8 oz. mushrooms, sliced and slightly sauteed
Ground pepper to taste

Slice grilled sausages into 1/2 in. rounds. Set aside.
Boil linguine per box instructions. Drain and return to pot. Add all ingredients and stir slightly. Serve warm or cold.

Great dish to make ahead for a picnic or for a day out on the boat!

Oyster Stew

6 Tbsp. butter, melted
3 Tbsp. minced green onion
3 Tbsp. minced celery
2 Tbsp. minced green bell pepper
3 Tbsp. flour
2 c. scalded milk
1 tsp. salt
1/2 tsp. black pepper
1 c. half and half
1 pint raw oysters, cleaned and drained, with 1/2 c. oyster liquid reserved
1/4 c. minced parsley
1/8 tsp. freshly grated nutmeg

In the top of a double boiler, combine butter, onion, celery and bell pepper. Over direct heat, cook and stir until onions are transparent. Add flour and mix well. Add hot milk and whisk until smooth. Season with salt and pepper. Place top of double boiler over hot water. Add ram and oyster liquid. Heat thoroughly. Add oysters and heat over hot water 7 minutes, until edges are fluted. Do not overcook, oysters will be tough. Add parsley and grated nutmeg. Serve piping hot.

My parents have oysters in their freezer my brother mailed earlier this year from Seattle. He is here now and is getting homesick. This may be a good time to cook up some Oyster Stew!

Sesame Beef Stir-fry

2 Tbsp. sesame seeds
1 Tbsp. olive oil
1 lb. beef tenderloin, thinly sliced
1 red pepper, seeded and thinly sliced
6 green onions, sliced
4 cloves garlic, crushed
2 Tbsp. dry sherry
2 Tbsp. beef stock
2 Tbsp. soy sauce
Cooked Rice

Heat olive oil in wok or skillet over high heat. Add the beef and cook for 2 minutes stirring constantly. Then add the garlic, and pepper. Stir-fry for another 2 minutes. Sprinkle with the sesame seeds and cook until beef is done.
Add the sherry, beef stock, soy sauce and green onions. Allow the mixture to bubble for about 1 minute.
Serve hot atop cooked rice.

This is by far our family favorite!

Yummy Sandwich

1 loaf country french bread, sliced horizontally and hollowed out
8 oz. cream cheese
1 Tbsp. basil flakes
2 tsp. onion powder
1 12oz. pkg. bacon, cooked and crumbled
1 lb. Colby jack cheese slices
1/2 lb. deli turkey breast
1/2 lb. deli peppered beef

Spread cream cheese on each half of hollowed out bread. Sprinkle with basil, onion powder, and bacon. Arrange cheese slices on each half of bread followed by turkey and beef. Carefully put sandwich together and wrap in foil. May be placed in fridge up to one day ahead or freezer for up to 3 months.
When ready to serve place in preheated oven at 350 degrees for 30 minutes or until cheese is melted. Do not thaw if cooking from freezer.

This is my husbands favorite meal I make. (:

Andrew's Favorite Potatoes

8 potatoes, unpeeled and quartered
1 stick butter, melted
1/2 c. Parmesan cheese
2 tsp. season salt
2 tsp. garlic powder
1 tsp. paprika
2 tsp. onion powder

Place cut potatoes in 9X13 baking dish. Drizzle with butter. Sprinkle seasoning over all. Bake at 375 degrees for 40 minutes or until brown and crisp stirring 1/2 way through.

When our oldest was 4, I made these as part of a meal for a family whose mom was on bed rest. After I transferred the potatoes to a new dish, I gave the 9X13 to him to have all the "scraps." As he was eating away he said, "this is the life!"

Lemon-Curry Tilapia and Cool Cucumber Salad

3/4 c. plain Greek yogurt
1/2 cucumber, peeled and shredded
1 carrot, shredded
1/4 c. lemon juice
salt and pepper
2 Tbsp. olive oil
4 4oz. tilapia fillets
1 tsp. sweet smoked paprika
1 tsp. curry powder
1 green onion, finely chopped

In a medium bowl, combine yogurt, cucumber, carrot and 1 tbsp. lemon juice; season with salt.

In a large nonstick skillet, heat the olive oil over medium-high heat. Season the tilapia with the paprika, curry powder, salt and pepper. Add to the skillet and cook, turning once, until just cooked through, about 5 minutes. Drizzle with the remaining lemon juice. Serve with the cucumber salad and top each with the green onion.

Adapted slightly by me from rachaelraymag.com. Yummy.

Jon's Baked Chicken and Cheese Enchiladas

4 oz. cream cheese, softened
1/4 c. sour cream
2 c. salsa
2 c. grated cheddar cheese or monterey jack cheese
2 c. shredded cooked chicken
1 c. frozen corn kernels
1/2 tsp. cumin
1/4 tsp. dried oregano
1/4 tsp. red pepper flakes
salt and pepper
4 green onions, thinly sliced
12-14 soft round flour tortillas, 6-8 inches

Preheat oven to 325 degrees. Assemble:
In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 c. salsa. Stir in 1 c. grated cheese. In a second medium bowl, toss chicken, corn, cumin, oregano, pepper flakes, salt, pepper, and 1/2 green onions. Add the cream cheese mixture to the chicken mixture and stir to combine.

In a 9X13 baking dish spread 1/2 c. salsa over bottom of dish. Place about 1/3 c. filling on tortilla, (I microwave tortillas to soften a bit before placing filling in) roll up and transfer to baking dish seam side down. Repeat process for all tortillas. Pour remaining salsa over enchiladas, spreading to coat. Sprinkle remaining grated cheese and green onions over the enchiladas. Bake at 325 degrees for 35 minutes.

May be prepared up to 12 hours in advance. Also can be frozen. Do not thaw before baking if frozen.

Years ago, my brother Jon invited our oldest and I over for dinner when our oldest was 4 and an only child. This is what he made. It is delicious, he can cook!
Also, for a couple of years, I was involved in a freezer cooking ministry at church. We made this recipe every month. Enjoy!

Oatmeal Pancakes

1 c. quick-cooking oats
3/4 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 c. milk
1 egg
2 Tbsp. vegetable oil

Mix the oats, flour, baking powder and salt in a medium bowl.  Add the milk, egg and vegetable oil and mix just until moistened.
Pour by 1/4 cupfuls onto heated skillet. (medium high heat or 400 degrees on griddle) Cook until light brown on both sides, turning once.

Italian Chicken

8 chicken breast halves (I usually use boneless)
2 14oz. cans petite diced tomatoes or 4 fresh diced
8 oz. mushrooms
1 8oz. bottle Italian dressing
2 tsp. onion powder
2 tsp. dried basil
1 tsp. dried oregano
2 bay leaves
parmesan cheese

Preheat oven to 350. Spread tomatoes and mushrooms in 9X13 in. baking dish pouring Italian dressing over them to coat. Sprinkle onion powder, basil, and oregano to cover the tomatoes and mushrooms. Put in bay leaves. Arrange Chicken breasts over all. Sprinkle breasts to cover with onion powder and parmesan cheese.
Bake 1 1/4 hours at 350.

adapted by me from Necessities and Temptations cookbook from The Junior League of Austin

Fruit Cobbler

4 c. fruit
1 c. flour
1 c. sugar
3 Tbsp. butter, softened
1 tsp. baking powder
1/2 c. milk

Topping:
1 Tbsp. flour
3/4 c. sugar
2/3 c. boiling water

Cover bottom of 10 inch square dish with fruit. (fresh or frozen) Mix flour, sugar, butter, baking powder and milk. Pour on fruit. Mix flour and sugar for the topping. Sprinkle over batter. Pour boiling water over all. Bake 45 minutes at 375 degrees.

from the choir director's wife from my childhood church - Marj Dunn

Pizza Casserole

8 oz. Amish noddles, cooked
1 lb. ground turkey, cooked
1c. diced onion
1 c. sour cream
1 c. pizza sauce
1 c. cottage cheese
1 c. colby cheese, shredded

Layer ingredients in this order in a 9X13 casserole dish. Do not stir. Bake at 350 degrees for 50 minutes.

found in the Sunday paper years ago submitted by The Amish Cook

Meatballs

1 1/2 lb. ground turkey
1/2 c. onion, chopped
1 1/2 tsp. garlic powder
1 1/2 tsp. salt
2/3 c. tomato sauce
2 eggs
2/3 c. dry oats

Mix all ingredients together in bowl. Form into meatballs and bake at 350 degrees for 40 minutes.
Mixture can also be formed into a meatloaf also baking it at 350 degrees for 40 minutes.

-I have a friend and her daughter who I made this for years ago and they ate it all in one sitting;)