Tang Pie and Veggie Pizza

Tang Pie

1/4 cup of Tang drink mix*

1 tub (8oz.)sour cream

1 can of sweetened condensed milk

1 tub (8oz.) of coolwhip

Thaw the coolwhip. Beat together the sweetened condensed milk, Tang, and the sour cream. Fold in the coolwhip. Pour into a graham cracker crust and refridgerate for atleast 2 hours.

*you can use any sweetened drink mix in this with great results. We like it with the Countrytime lemonade and pink lemonade powdered mixes.

Veggie Pizza

1 cup each of diced broccoli, cauliflower, and shredded carrots

1 block (8oz) of cream cheese

1 cup of sour cream (8oz)

1 bottle of ranch dressing

1 bag (8oz) mozzerella cheese, shredded

2 tubes of cresent rolls

Unroll each cresent roll tube into its own 9x13 pan. Bake until done and cool. Soften the cream cheese and beat it together with the sourcream and the ranch dressing. Spread on the cresent rolls (we spread it on thick...for thinner layer of the spread use only half of the mixture). Mix the veggies together in a ziplock baggie and then sprinkle evenly on the dressing mix. Sprinkle the tops with the shredded cheese. Serve cold.

Waffles

Waffle Recipe

2 eggs

2 1/2 cups of buttermilk

1 c. whole wheat flour

1 1/2 c. of self-rising flour

2 tsp. sugar

4 tsp. melted butter or cooking oil

Beat together until smooth and spoon onto greased waffle iron.

Enjoy!!!

Beef Stew

Beef Stew

1 lb. of beef stew meat, cut into small bite size chunks

1 cup of flour (I used self-rising)

2 tbsp. oil

1/2 tsp. black pepper

4 beef broth cubes

1 can of tomato soup

4 cans of water (use tomato soup can)

4 lg. potatoes, peeled and cubed

3 lg. carrots, coined

garlic powder, to taste

Mrs. Dash seasoning, to taste

Mix the flour & black pepper in a zipper baggie. Add beef cubes and shake to coat. Heat oil in skillet. Brown the beef cubes in the skillet. While the beef cubes are browning, put the tomato soup and cans of water in your soup pot. Stir to blend. Toss in the beef broth cubes and bring to a simmer. When the broth cubes are dissolved drop in the potatoes and carrots. Add garlic powder to taste (I would say we use about a TBSP. of garlic powder). Then add the Mrs. Dash seasoning to taste (we probably use about 2 tsp. of mrs. dash seasoning). Add the browned meat and let simmer for about an hour (or until potatoes and carrots and meat are tender). The stew will thicken up nicely from the flour that is on your browned meat. Serve with warm bread, biscuits, or crackers.

We really love the flavor of this soup. You could easily add any veggies that your family likes. Mine happens to like the basic potatoes and carrots.

Cabbage Rolls

Miss Laura's Cabbage Rolls

2 heads of cabbage, steamed and cooled (we do this in the microwave)

4 lbs. ground venison (beef works fine, so does pork)

3 cups cooked rice, cooled to room temp

3 eggs

3 beef bouillon cubes

1 Tbsp. dried onion flakes (or more if you like onion)

2 Tbsp. minced garlic

1-2 tsp. italian seasoning

2 Tbsp. parmesan cheese

1/3-1/2 cup milk

1-2 jars of your favorite spaghettie sauce

I wisk the milk and eggs together with the seasonings (I crumble the beef cubes into powder first). I mix it all together with my hands good. Grease your baking dish with no-stick spray and preheat your oven to 350. Take a leaf of cabbage put a scoop of meat mixture on it and roll it up. Place it seam side down in baking dish. Do this until you have used all the meat & cabbage. Pour the spaghetti sauce over the cabbage rolls and bake for 45 min. to 1 hour (until the meat is done). I sprinkle a little parmesan cheese on top of the sauce before I bake it but you don't have to do that.

I also only make enough cabbage rolls for hubby and 2 others in the family. The rest don't like the cabbage so I just use the rest of the meat to make meat balls or mini meatloaves and pour sauce over those and cook them at the same time as the cabbage rolls. They are really good.

Ham and Cheese Stromboli

Mommabird's Ham and Cheese Stromboli Recipes

Dough:

1 and 1/8 c. warm water

1 Tbsp. yeast

2 Tbsp. sugar

2 Tbsp. oil

1 tsp. salt

1/3 c. powdered milk

3 c. all purpose flour

extra flour in case needed to make a smooth non-sticky dough

Mix together and knead until smooth and elastic. Coat with oil and let rise in a warm place until double in bulk. Punch down and divide in half. Roll each half into a good sized rectangle (mine are generally about 14 x 11 I think)

Cheese sauce:

1 cup of shredded cheese (I use a colbyjack blend since we like that here but cheddar is great too)

1/4 cup of mayonaise

1 tsp. of mustard

1 tsp. paprika

Mix together. It will be dry and not seem like there is enough mayo. Do not be tempted to add more.

Lay sliced ham longways on the dough and spread with cheese sauce. I used sliced ham from the deli (it was on sale) and used 6 pieces of ham per stromboli.

Roll up down longside to long side. You want the seam to end up on bottom. Seal ends and turn under. Bake at 375 for approx. 15-20 min. until dough is starting to turn a light golden color. Remove from oven, brush with melted butter and sprinkle with parmesan cheese and return to oven for 5 more minutes. Remove from oven, let cool slightly, slice into pieces and serve. YUM.

This recipe makes 2 good sized stromboli's and will feed our family of 7 with no leftovers.

Cappuccino Muffins
This recipe makes 3 dozen muffins

4 C. flour*
5 tsp. baking powder*
1 tsp. salt*1 1/2 c. sugar
4 Tbsp. instant coffee**
1 to 1 1/2 tsp. ground cinnamon
2 cups milk
1 c. melted butter or margarine, slightly cooled
2 eggs
2 tsp. vanilla
3/4 to 1 1/2 cups of "milk chocolate" chocolate chips (depending on how much chocolate you like)

Beat together the eggs, sugar, instant coffee, cinnamon, vanilla, baking powder*, and salt*. Beat in the milk and melted butter. Stir in the flour and then the chocolate chips. Spray your muffin tins with no-stick spray and fill muffin tins 3/4 way full. Bake in a 375 degree (F) oven for 15-20 min. til muffins are done.

* if using self-rising flour then omit the baking powder and the salt

**with the instant coffee I have found that if you use instant expresso that you need to cut back on the amount you add since its so strong, but if you do like me and buy the cheapest instant coffee you can find then you might need to increase the amount a little bit. Also, my neighbor makes these and she uses instant french vanilla cappuccino instead of instant coffee and while they are a little different they are still delicious. She also adds nuts from time to time to hers and they are very good!

With the chocolate chips, just play with it until you get the right amount of chocolate for your tastes...I use a half a bag of milk chocolate chips. The semi-sweet chips just do not go well with the flavor of these muffins for some reason. If you find that your children ate all your chocolate chips after you've mixed up the muffin batter (this happens at my house often) then a chopped up hershey's bar works wonderfully......I have considered that you might could use baking cocoa but have never tried it since I don't know if you would have to change the amount of sugar in the recipe to compensate for the cocoa powder.

Real butter makes a much richer muffin but also makes it much more expensive. Margarine makes it taste just fine though.  Also, if you are short on milk, I have used reconstitued powdered milk and reconstitued evaporated milk without any problems. Also, if I am out of powdered or evap milk I have taken a cup of whole milk and mixed it with a cup of water to make the 2 cups of milk called for in the recipe. They all come out the same regardless of which milk you use, though. You can make this dairy free by using almond milk, coconut oil in place of the butter, and using Enjoy Life chocolate chips.

Taco Casserole

Taco Casserole

1-2 packs of flour tortillas
2 lbs. ground venison or beef or pork
2 packs of taco seasoning
1 can of refried beans
1 box of mexican or spanish flavored rice
1 (8oz.) bag of shredded cheese
crushed tortilla chips (optional)
the ground meat and rinse off the grease. Mix in the taco seasoning according to package directions. Add the refried beans and stir until well blended. Spray non-stick cooking spray in a 9x13 baking dish (or larger if you prefer). Sprinkle the bottom with crushed tortilla chips (optional). Put down a layer of flour tortillas. Spread half of the taco meat on the tortillas. Spread half of the rice mix on the meat. Sprinkle a bit of the cheese on top of the rice. Add another layer of flour tortillas, meat mix, rice, then the cheese. Sprinkle the top with some crushed tortilla chips (optional). Bake until the cheese is melted and starting to bubble. Cut into squares and serve with salsa, sour cream, and lettuce. This recipe is extremely versatile....you can use corn tortillas, any kind of rice or no rice at all, you can stir in tomatoes, rotel, or salsa, or whatever you prefer. I use whatever kind of chips I have on hand...doritos, corn chips, l/o tortilla chips that are starting to go stale. It gives it just a bit of crunch. Another option that I have done before is to stir about 1/4 of a block of velveeta into the meat mix when I stirred in the refried beans and stirred it until it melted. I left out the rice and the shredded cheese and it was delicious (my family actually preferred it that way LOL.