Turkey Tetrazzini

Noodle Mixture
8 oz. spaghetti
1 T. butter
1 1/2 T. lemon juice
2 c. diced cooked turkey

Sauce
3 T. butter
2 T. flour
2 1/2 c. chicken broth
1/2 t. paprika
1/8 t. nutmeg
1 1/2 t. salt
1/2 t. pepper
1 c. milk

Topping
3/4 c. Parmesan cheese
paprika

400 degrees
25 minutes

Wassail

1 quart apple cider or juice
1 small can orange juice concentrate
1/4 small can lemonade concentrate
1 tsp whole cloves or 1/4 tsp powdered cloves
2 cinnamon sticks or 1/4 tsp powdered cinnamon

Mix all ingredients in large pot. Bring to a boil. Remove from heat. Let sit for 15 minutes before serving.

Note: We usually transfer the wassail to a crockpot and keep on warm so wassail can be enjoyed throughout the day.

Mini Cheesecakes

12 vanilla wafers
16 oz cream cheese
1/2 cup sugar
1 tsp vanilla
2 eggs

Line muffin tins w/ foil liners. Place a vanilla wafer in each liner. In mixing bowl, mix cream cheese, vanilla, and sugar on medium speed until well-blended. Add eggs and mix well. Pour mixture over wafers filling 1/4 - 1/2 full. Bake 25 minutes at 325 degrees. Remove from pan when cool. Chill in refrigerator. Top with fruit, preserves, or chocolate when chilled.

Note: We usually topped them with cherry pie filling

Chocolate Fluffy Bits

These are my absolute favorite!

16 oz milk chocolate chips (or 2 8 oz chocolate bars)
1 12 oz container cool whip, softened
crushed graham crackers

Melt chocolate in microwave and cool slightly. Mix cool whip with chocolate. Drop mixture by teaspoon into graham crack crumbs and roll until ball is form. Put fluffy bits on baking sheet covered with waxed paper. Cool in fridge. Enjoy!

Ice Cream Crunch

1/2 gallon vanilla ice cream, softened
1 cup brown sugar
1/2 cup margarine
3 cups rice crispies
3/4 cup coconut
1/2 cup chopped nuts
1 large package strawberry danish dessert
1 large package frozen strawberries

Melt brown sugar and margarine in large pan. Add rice crispies, coconut, and nuts. Spread 1/2 mixture in 9X13 glass pan. Spread ice cream on top. Place in freezer for 5 minutes or until firm. Remove from freezer and spread remaining mixture on top of ice cream. Return to freezer until ready to serve.

Topping: Prepare danish dessert as directed and add strawberries. Store in refrigerator.

When serving slice ice cream crunch into pieces and top with strawberry sauce.

Peanut Brittle

1 cup sugar
1/2 cup light corn syrup
1 cup roasted salted peanuts
1 TBS butter
1 tsp vanilla
1 tsp baking soda.

Stir sugar and corn syrup in glass bowl. Microwave 4 minutes on high. Stir in peanuts. Microwave 3-4 minutes on high. Add butter, blending well. Microwave 1 - 1 1/2 minutes on high. Add vanilla and baking soda. Stir until light and foamy. Pour onto greased cookie sheet. Cool 30 minutes and then break into pieces. Store in air tight container.

Oh Henry Bars

Another christmas traditional

Base
1 cup sugar
1 cup corn syrup
1 cup peanut butter
1 cup spanish peanuts
2 cups rice crispies

Topping
6 ounces butterscotch chips
6 ounces milk chocolate chips

Mix sugar and corn syrup in saucepan and bring to boil. Boil 1 minute. Remove from heat. Add peanut butter, rice crispies, and peanuts. Mix well and spread into 9X13 pan. Melt butterscotch and chocolate chips (in microwave or on stove) and spread over top of base. Cool, cut, and enjoy.

Lemon Squares

Okay, I got some holiday treat recipes from Mom. This is one of my favorites!

Crust
1 cup buutter
1/2 c. powdered sugar
2 cups flour

Mix and press into 9X13 pan (including crust on press up on sides of pan). Bake at 350 degrees for 15 minutes.

Filling
4 eggs
2 cups sugar
1/2 cup flour
6 TBS lemon juice

Beat eggs. Mix sugar and flour together and add to eggs. Mix. Add lemon and mix.
Pour onto baked crust. Bake 25 min at 350. Cool and dust w/ powdered sugar.

Black Bean Bacon Soup

Snagged this one from a friend who got it off the Food Network.

10 slices of bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can chicken broth
1 1/2 c. canned chopped tomatoes
2 tbsp. ketchup
2 tsp. Worcestershire sauce
1 tbsp. chili powder
4 (15 1/2-ounce) cans black beans, drained
salt and black pepper
1 bunch cilantro
juice of 1/2 lime

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup Worcestershire sauce, and chili powder. Stir in the beans, turn up the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash and shake dry. Chop the cilantro coarsely and stir into soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with garnishes (e.g. sour cream, scallions, grated cheddar cheese).

Brazilian Black Beans

This rare gem of a recipe is from southern Brazil. You will need to buy a pressure cooker, but it's worth the price.

2 tablespoons extra virgin olive oil
1 small yellow onion
2 cloves garlic, minced
2 teaspoons salt
1 lb. dry black beans
1 teaspoon dried oregano
2 packets Sazón without Annatto
1 tablespoon apple cider vinegar
1/4 teaspoon ground black pepper
1-2 beef bones

Place black beans in large pressure cooker; fill to a little more than half-way with water. Dice onions and add to cooker. Add all other ingredients, except bones. Place uncovered on high heat until boiling. Seal pressure cooker with lid; once the steam vent starts rocking, turn the stove down to medium-low heat. Cook everything but the bones for an hour. De-pressurize, then add bones and more water, if needed, and cook for another half-hour to hour. Remove and discard bones. Serve over rice. Feeds a small army.

Your Worst Nightmare: KW in the Kitchen

*From the psyche of Katie Whittier

As most of you probably already know, I do not cook. I am famous for making rolls that turn out as oversized crackers and attempting to make frosting with flour instead of powdered sugar. (Doesn't work, btw.) So the fact that I am about to post something on this blog should come with a huge WARNING signal and perhaps a legal release form. Proceed at your own risk.

I made a pretty tasty dish this week and even my guest (Ken) was impressed (and didn't die). I apologize for my inability to post amounts of things, but this is how I cook:

Katie's Ultra-Healthy Pasta Delish Dish (almost all ingredients can be substituted)

What you need:

Soy beans
Crook necked squash
Shitake mushrooms
Raw almonds
Fresh spinach
Fresh basil
Spiral noodles (whole wheat and regular)
Bleu cheese crumbles

Olive oil
Red wine vinegar
Balsamic vinegar
Lemon juice (newer than 1999, haha inside joke)
Thyme
Garlic powder
Garlic salt

Sautee soy beans, sliced crook necked squash, sliced shitake mushrooms, raw sliced almonds, and fresh spinach in olive oil. Season generously with thyme, garlic powder, and garlic salt. Add fresh basil leaves.

Simultaneously, boil spiral noodles (mix half whole wheat noodles and half colored/regular noodles so it's not too dense) until soft.

In a cup, mix 2-4 oz olive oil, a splash of red wine vinegar, a splash of lemon juice, and 2-4 oz balsamic vinegar. Season with garlic powder, garlic salt, thyme, and shreds of basil leaves. Stir briskly.

Strain noodles. Pour sauteed stuff into pasta. (Try to balance noodle and veggie components 2:1, or however veggie/noodle-heavy you like.) Mix together while pouring dressing from cup over everything. (You may prefer more or less dressing.)

Serve in bowls. Top with bleu cheese crumbles. YUMS!!!

Mom's Dumplings

*From the kitchen of Katie Hancock

These are my favorite dumplings ever. I never knew they were so easy to make until my mom gave me her recipe.

Sift together:

1 c. flour
2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt

Add:

1/2 tsp. poultry seasoning
1/2 tsp. celery seed
1 tsp. onion powder
2 Tbsp. vegetable oil

Stir in slowly:
milk (about 1/2 c.) until the batter is thin enough to take up by rounded spoonfuls with a wet tablespoon.

Heat the chicken soup to boiling point. Drop spoonfuls of batter onto soup. Cook uncovered 10 mins. and cover and cook 10 mins. longer.

Chimichangas

*From the kitchen of Katie Hancock

I was experimenting one day, and ended up with this. Now it is a family favorite.

1 large boneless beef eye round roast, or whatever roast you have on hand
1 can tomato paste
1 small can of diced green chilies
2 Tbs. vinegar
1 Tbs. cumin
1 tsp. chili powder
1 Tbs. salt
1 tsp. each pepper, onion powder, and garlic powder
2 tsp. oregano
16 oz. jar of salsa
tortilla wraps

Place roast in large crock-pot. Combine rest of ingredients, except salsa and wraps. Rub onto roast. Cook on low until roast is done. Shred roast and mix with salsa. Place in tortilla wrappers and fry. Serve with cheese or other toppings. Makes about 12 burrito size or 20 taco size chimichangas.

Chicken Cacciatorie

*From the kitchen of Katie Hancock

I made this one up, every Henderson woman has her own version. :) Really, you can throw whatever you want in here... Mine never turns out the same twice because I never write things down. This also freezes well.

1 Tbs. EVOO (Extra-virgin olive oil)
1 green pepper
1 small onion, chopped up
3-4 garlic cloves, minced
1 large can whole tomatoes, cut up
1 large can tomato sauce
1 can mushroom pieces
4-5 boneless, skinless chicken breasts, or 3-4 bone-in chicken breast halves
2 bay leaves
1 Tbs. Italian seasoning
large pinch of sugar (to balance acidity)

Saute the pepper and onion in EVOO until tender, and add the garlic last minute. Transfer to large slow cooker and add remaining ingredients. Cook on low all day, or until chicken is done. Serve over spaghetti noodles.

Grandma's Egg Rolls

*From the kitchen of Katie Hancock

My g-ma Girard learned to make these when she lived in CA. They do require some work, but they're awesome. My family always doubles or triples the recipe for company.

Egg roll wraps
pkg. of ground pork
pkg. of baby spinach, chopped fine
1 onion chopped fine, or onion powder
1 bag fresh bean sprouts, chopped up
1 tsp. (or more) each accent, garlic powder, salt
sprinkle of pepper
1 Tbs. sugar
couple dashes of soy sauce

Season the pork and saute until no longer pink, cool and crumble, add other ingredients. Adjust seasonings. Wrap into egg rolls, but don't over-fill and fry in oil until browned, drain well.

Chili Rice Skillet

*From the kitchen of Katie Hancock

Filling and tasty childhood recipe.

Brown 1 lb. ground beef in skillet, drain off fat. Stir in 2 c. water, 1 c. converted rice, one 15 oz. can drained kidney beans, 1 16 oz. can tomato sauce, 1 med. onion chopped, 2 Tbs. chili powder and salt and pepper. Bring to boil. Reduce heat, cover and simmer about 25 mins.or until rice is tender and liquid is absorbed. Stir occasionally while cooking. Top with cheese before serving. Serves 4-6.

Beef and Pepper Rice Skillet

*From the kitchen of Katie Hancock

A childhood favorite.

1 1/2 lbs. round steak, cut into thin strips
2 Tbs. cooking oil
1 c. sliced onion
1 (10 3/4 oz) can beef broth
1 soup can water
3 T. soy sauce
2 chopped green peppers
1 c. converted rice
1/8 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic powder

Brown beef in oil in 10-inch skillet. Sprinkle salt, pepper, and garlic on meat. Stir in onion, rice, beef broth, water and soy sauce. Bring to boil. Reduce heat; cover. Simmer over low heat until liquid is absorbed, about 25 mins. Stir in green peppers. Heat through. Serves 4 to 5.

Dirt Cake

*From the kitchen of Katie Hancock

Who doesn't like dirt cake!?

1 lg. pkg. Oreo cookies, crushed
1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1/2 stick margarine
1 (12 oz) cont. Cool Whip
2 pkgs. vanilla instant pudding
3 c. cold milk
1/2 tsp. vanilla

Layer 1/2 the Oreos in a 13 x 9-inch pan. Mix together cream cheese, confectioner's sugar, margarine, and Cool Whip. Mix together vanilla pudding, milk, and vanilla. Combine 2 mixtures; pour over layer of Oreo crumbs. Sprinkle remainder of crumbs on top. Refrigerate overnight or 12 hrs.

Grandma's Microwave Peanut Brittle

*From the kitchen of Katie Hancock

This is my g-ma Girard's recipe.

1 c. sugar
1/2 c. white corn syrup
1 c. dry roasted peanuts
1 tsp. vanilla
1 tsp. butter
1 tsp. baking soda

Use a deep Pyrex dish. Mix well the sugar and corn syrup. Cook on high for 4 mins. Add and stir in quickly the nuts. Cook on high for 5 mins. Add the vanilla and butter. Cook on high for 1 min. Remove from microwave and add the baking soda, stir vigorously. Pour quickly onto a greased cookie sheet. Spread as thin as possible. Break up when cooled.

Yum Yum Cake

*From the kitchen of Katie Hancock

My mom used to make this a lot when I was little.

1 c. flour
1 c. sugar
3/4 tsp. baking soda
1 egg
1 tsp. vanilla
1 (8 3-4 oz.) can fruit cocktail
1/2 c. nuts, chopped

Frosting:
1/4 c. margarine, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar, sifted
1/2 tsp. vanilla

Mix all cake ingredients together in an 8 x 8 x 2-inch ungreased cake pan. Bake in 350 oven for 30 mins. Frost immediately.

Dump Cake

*From the kitchen of Katie Hancock

Yeah, yeah, I know... Stupid name. But that is all you have to do for this recipe, open up the cans and dump them in. We especially like blueberry.

1 can any type pie filling
1 (8-oz.) can crushed pineapple (or larger, I like it more moist)
1 box yellow cake mix
1 stick margarine, cut into pieces
chopped nuts, if desired

Preheat oven to 350. Grease a 9 x 13-inch baking dish. In order, dump pie filling, pineapple, and dry cake mix. Sprinkle margarine pieces and nuts on top. Smooth; do not mix. Bake for 1 hour.

Margie's Cowboy Cookies

*From the kitchen of Katie Hancock

This recipe is from a book my mom got me a few years ago called, "Nesting it's a chick thing." We first made them just because of their name. But honestly, my mom, Margie, did not invent them. Lol. The recipe claims to only make 4 dozen, but I was shocked when it made 7 dozen. They are definitely a favorite at family gatherings.

1 1/2 c. margarine, room temperature
2 c. brown sugar
2 c. white sugar
4 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
4 c. unbleached flour
4 c. old fashioned oats
2 c. chocolate chips
1 c. shredded coconut
1 c. chopped nuts

1. Preheat oven to 350. With an electric mixer, whip up the margarine and sugars in a large bowl until fluffy. Add the eggs, vanilla, and salt and beat well.

2. In a large bowl, whisk the baking powder and baking soda into the flour. Tap this mixture into the creamed ingredients, mixing slowly with a sturdy wooden spoon, and stir in the oats until the dough comes together. Finally, add in the chocolate chips, coconut, and nuts.

3. Line a cookie sheet with parchment paper and scoop dough with a 2-ounce ice cream scoop. Press the top of the cookie dough mound down lightly with a spoon. Bake fore 7 to 12 mins, until light golden with tiny cracks on top. Yield: 4 (or more) dozen :)

Oatmeal Raisin Cookies

*From the kitchen of Katie Hancock

My mom got this recipe from her friend, Joi in 1970. These are still the best oatmeal raisin cookies I have ever tasted, or like, for that matter. I know it sounds crazy to put the cookies on newspaper topped w/wax paper, but it really does make all the difference.

1 c. raisins
1 c. water
3/4 c. shortening
2 - 1/2 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 c. nuts (opt.)
1 - 1/2 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cloves
2 c. rolled oats

Simmer raisins and water for 20-30 mins. Drain raisin liquid into measuring cup - add water if necessary to make 1/2 c. Heat oven to 350. Cream shortening and sugar until fluffy. Add eggs and vanilla. Stir in raisin liquid. Blend flour, baking powder, baking soda, salt, and spices; stir into batter. Add oats, nuts, and raisins. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 13-16 minutes. When each sheet is baked, put newspaper on table with sheets of wax paper over it to lay hot cookies onto and top with more wax paper. This will keep them soft and moist. Store in an air-tight container. Yield: 6-7 dozen

Mom's Swedish Pepper Cookies

*From the kitchen of Katie Hancock

My mom is famous for these cookies. They are wonderful dipped in hot chocolate or milk.

1 c. butter
1 1/2 c. sugar
1 egg, beaten
3 1/4 c. flour
2 tsp. baking soda
3 tsp. each ground cinnamon, ginger, and cloves
1 tsp. nutmeg
1 Tbs. syrup (any type, Karo or maple)

Beat sugar and butter until fluffy. Add egg and syrup, mix. Add all other ingredients, mix well. Roll out on a floured surface and cut in star shapes. Bake at 350 for 8-10 minutes. These keep for weeks in an air-tight container.

Party Punch

*From the kitchen of Katie Hancock

My family has been making this for years... I can't think of a birthday party without it and it is so easy.

1 container of orange sherbert
Hawaiian Punch
Gingerale
Orange slices, optional

Let sherbert thaw, place in punch bowl and add punch and gingerale. Garnish with orange slices.

*I always buy extra sherbert, this punch goes quickly.

Macaroni Milk Soup

You knew this was coming...

You first have to guess how many people are going to eat and how hungry they are. Since this is usually a meal of last desperation late at night when everyone is starving, it is best to over estimate, but remember that is does not store well.

Incredients:

Macaroni
Butter
Salt
Pepper

Directions:

Put on a large pan of water to boil
Add a pinch of salt
When the water comes to a full boil, add macaroni and stir
Stir occaisionally for 8 minutes, or until the macaroni is 'al dent'
Turn off heat on an electric stove or turn to lowest heat on gas stove
Drain macaroni and return it to the pan
Add butter and stir until butter is melted by the residual heat of the pan and macaroni
Add just enough milk until it is visible around the macaroni
Continue to heat and stir until the milk is hot
Add salt and pepper to taste - but don't skimp on either.
Serve immediately

That's it.
Nothing tastes better than macaroni milk soup when you are really tired, hungry and cold.

German Pancakes

We used to have these once in awhile growing up. This recipe I found in Better Home and Gardens. They call them Puffed-Oven Pancakes (how silly).

2 Tbsp butter
3 eggs
1/2 flour
1/2 milk
1/4 teaspoon salt

Preheat Oven to 400 degrees. While preheating put butter into 10-inch ovenproof skillet (I just use my 8X8 pan and it works great) and put pan in oven to allow butter to melt.

In a mixing bowl, beat eggs with whisk or electric mixer until smooth. Add flour, milk, and salt and mix again until smooth. Remove hot skillet from oven and add batter to butter. No stiring is necessary. Bake 20-25 minutes or until pancakes are puffed and well browned.

Serve topped with your favorite pancake toppings. This recipe makes 2-3 servings.

Baby Ruth Squares

Baby Ruth Squares
*From the kitchen of Jan Whittier


1 cup corn syrup 1 cup sugar
1 ½ cups salted peanuts 6 cups Rice Krispies
1 heaping cup peanut butter a dash of salt (optional)

- cook corn syrup and sugar in medium sized sauce pan over medium-high
heatuntil mixture comes to a boil (I add a dash of salt at this point).
- remove from heat and stir in peanut butter; blend well. Stir in
peanuts and cereal.
- press into buttered jelly-roll pan. (11 ½” x 15 ½ “)

Topping
2 cups sugar ½ cup milk
2 cups milk choc. chips 4 Tbsp butter (or margarine)
a dash of salt (optional)

- cook topping ingredients, except choc. chips, to a full boil, over
medium heat.
- remove from heat and stir in choc. chips until completely melted.
- spread topping evenly over cereal mixture.
- cool; cut into small squares.

KW Chocolate Cheese Pie

Chocolate Cheese Pie
*From the kitchen of Jan Whittier


1 pkg. (4-oz) BAKER’S German Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 Tbsp. sugar
2 cups thawed COOL WHIP topping
1 OREO crumb pie crust

Microwave chocolate and 2 Tbsp. of the milk in large microwavable bowl
on high for 1-1/2 to 2 min. or until chocolate is almost melted, stirring
after each minute.
Stir until chocolate is completely melted, then add cream cheese, sugar and
remaining milk.
Beat with wire whisk until well blended, and refrigerate for 10 minutes.
Fold in cool whip until well blended.
Spoon into OREO crumb crust and refrigerate for 4-6 hours before
serving.

.

Sweet Corn Bread

This isn't the corn bread we had growing up, but I can't taste the difference. Corn bread was served as a side with Chili on Halloween in the Hancock home. This is a recipe I found online, not sure where. Very yummy!

3/4 cups cornmeal
1 1/4 cup flour
1 cup sugar
1/2 tps. salt
3 tsp. baking powder
1 egg
7/8 cup milk (or 4 tbsp dry milk and 3/4 cup warm water)
1/4 cup melted butter

Combine dry ingredients. Combine liquid ingredients. Mix together. Bake in greased 8X8 or 9X9 pan at 425 degrees for 25 minutes. Bake until light brown.

Hancock Chili

I got this recipe from Dad. I love how he gives recipes...you know, a little of this, a little of that, so hopefully I got this right. If you have any questions, ask Dad. It's turned out pretty good the few times I made it. A Halloween tradition in the Hancock home.

1 lb ground beef
1 onion
1 clove garlic or 1/4 tsp garlic powder
1/2 - 1 green pepper

Cook beef. Meanwhile chop vegetables. Drain grease from beef. Add vegetables and saute until somewhat tender.

20 oz tomato sauce (2 - 10 oz cans)
10 oz water (use the empty tomato sauce can)
2 cans beans (Kidney or other kind you may like)
2 TBS Chili Powder
2 Bay Leaves

Cook for 1-1 1/2 hrs if preparing on stove or for several hours (6-8) if preparing in crock pot.

Grandma's Stuffing

I love this stuffing! It's something you have to prepare in a bird.

1 1/2 TBS salt
1 loaf buttered toast
giblets (optional)
1 carrot
1 celery stick
1 TBS sage
onion
mushrooms
1/2 cube melted butter
salt
pepper

If using giblets, boil with salt until cooked and then chop into very small pieces. Rub 1 1/2 TBS salt inside bird cavity. Cut up all vegetables and into small pieces and combine. Add sage. Break toast into bite size pieces. Combine with vegetables. Add melted butter. Salt and Pepper to taste.

Stuff bird cavity with stuffing. Cook bird as required and remove stuffing to serving bowl when bird is cook. Delicious and never dry!

Chicken Puffs

This is my variation of a recipe I got from a co-worker a couple years back. We have these all the time and Ryan and I love them.

Ingredients:

1/2 lb chicken (usually I use just one chicken breast)
1/2 cup green onions, chopped
4 oz cream cheese, softened
1 can Crescent Rolls
Seasoned Salt (about 1 1/2 tsp)

Directions:
Filling
Boil chicken until cooked (about 20 minutes). Shred chicken. Combine chicken, green onions, and cream cheese. Add seasoned salt to taste.

Rolls
Open can of rolls and spread out on greased baking sheet. Divide chicken mixture onto the rolls.


Fold dough of each roll around the chicken mixture.
Cook for 10-15 minutes at 350 degrees Fahrenheit. Makes 2-3 servings.

Mom's Tacos

This is the Hancock family taco recipe. I stole it from Mom's Make-a-Mix cookbook, which has been with Mom since she was half her current age.

Taco Seasoning Mix
2 tsp. minced onion
1 tsp. salt
1 tsp. chili powder
½ tsp. cornstarch
½ tsp. crushed dried red pepper
½ tsp. minced garlic
¼ tsp. dried oregano
½ tsp. ground cumin

Taco Filling
1 lb. ground beef
½ c. water
1 pkg. Taco Seasoning Mix (see above recipe)

Mom's Spaghetti

I stole this from Mom's Make-a-Mix cookbook too. Bwa-ha! You can also use the spaghetti seasoning for a killer lasagna.

Spaghetti Seasoning Mix
1 tbsp. instant minced onion
1 tbsp. parsley flakes
1 tbsp. cornstarch
2 tsp. green pepper flakes (optional)
1 ½ tsp. salt
¼ tsp. minced garlic
1 tsp. sugar
1 tsp. Italian seasoning

Spaghetti Sauce
1 lb. ground beef
16 oz. tomato sauce
6 oz. tomato paste
½ c. tomato juice/water
1 pkg. Spaghetti Seasoning Mix (see above recipe)

Grilled Pizza Wraps

2 tablespoons margarine, softened
8 (10 inch) flour tortillas
1 (16 ounce) package shredded Cheddar-Monterrey Jack cheese blend
1/2 cup pizza sauce
4 ounces sliced pepperoni

Heat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla.

Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas.

Delicious Black Bean Burritos

2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Wrap tortillas in foil and place in oven heated to 350 degrees F (175degrees C). Bake for 15 minutes or until heated through.

Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.

Cut cream cheese into cubes and add to skillet with salt. Cook for 2minutes stirring occasionally. Stir cilantro into mixture.

Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Stuffed Shells

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

Cook shells according to package directions. Place in cold water to stop cooking. Drain.Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan.Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Tofu Parmigiana

1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.

Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.

Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.Bake at 400 degrees F (205 degrees C) for 20 minutes.

Vegetable Fried Rice

3 cups water
1 1/2 cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 (8 ounce) can baby peas, drained
2 teaspoons sesame oil
1/4 cup roasted peanuts

In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.

Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3minutes, stirring occasionally. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

Japanese-Style Sesame Green Beans

1 tablespoon canola oil
1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds

Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes.Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Pizza Casserole

2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C).

Cook noodles according to package directions.

In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.

Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Chicken-flavored Rice

Buying Rice-a-Roni is a waste of money! You can add flavor to your own rice for about 3 cents a serving.

3 tablespoons chicken bouillon granules
3 tablespoons dried parsley flakes
3 teaspoons dried celery flakes
1 tablespoon dried minced onion
1 tablespoon sugar
1 cup uncooked long grain rice
2 tablespoons butter or margarine
2 cups water

In a bowl, combine the first five ingredients. Store in an air tight container for up to 6 months.

To prepare rice: In a saucepan, saute rice in butter until lightly browned. Add water and about 1/4 cup of seasoning mix. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or until the rice is tender. Yield: 4-6 servings.

Mom's Pancakes

1 cup sifted self-rising flour
1 cup milk
1 T. sugar
1/4 t. salt
2 t. baking powder
1 egg
2 tablespoons vegetable oil

Beat eggs, oil, sugar, and milk together, and add to dry ingredients. Stir until combined.

Heat a greased griddle until drops of water sprinkled on it evaporate noisily. Pour 1/8 to 1/4 cup batter onto the griddle. Turn over with a metal spatula when bubbles begin to form on top. Cook second side to a golden brown color.

Quick and Easy Pizza Crust

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about10 minutes.

Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into around. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Mexican Pasta

1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10minutes. Stir in corn and heat through. Stir in black beans, tomatoes,salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.

Toss sauce with cooked pasta and serve.

Quick Brownbag Burritos

1 (15-ounce) can black beans
1 cup salsa
1 tablespoon ground cumin
1 tablespoon chili powder
8 (10-inch) flour tortillas
1 cup shredded Monterrey Jack cheese

Rinse beans in cold water, drain well.

Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.

Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

Soft Oatmeal Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Bread & Milk

2 pieces of white bread
1 cup of milk

Break bread into small pieces and place in bowl. Add milk. Top with jam, sugar, honey, or brown sugar, if desired.

Libby's Pumpkin Roll

This one I found on the inside of a can of Libby's pumpkin. It was really fun to make!

Warning: if you're going to buy pumpkin buy a small can. I bought a large can and didn't realize how far it goes. I've now made 2 batches of pumpkin chocolate chip cookies and this pumpkin roll and I still have more pumpkin.

Libby's Pumpkin Roll

Cake:
Powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup sugar
2/3 cups pumpkin (from the can)
1 cup walnuts (optional, I hate nuts, so I didn't do this)

Filling:
1 pkg (8 oz) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp. butter, softened
1 tsp vanilla extract

For Cake: Preheat oven to 375 degrees. Grease 15X10 jelly-roll pan (I used a large cookie sheet and it worked great); line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine: flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake: for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For Fillling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake, remove towel. Spread cream cheese mixture over cake. Reroll Cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Guacamole

I've been trying for years to make guacamole from scratch and it never turns out quite right. Last week I finally put together something that tasted just right.

Ingredients:
1 ripe avocado
1/8 - 1/4 cup salsa
Juice from 1/2 lime
1 clove garlic*
pinch of salt

Directions:
Cut avocado in half. Remove pit and scoop out fruit from both halves and place in small bowl. Mash with fork until desired texture. Add salsa, lime juice, garlic powder, and salt. Stir until mixed together. Serve as a side with chips or use in another recipe.

*1/4 tsp garlic powder = 1 clove garlic