Sausage Gravy

Nate claims the reason he married me was my sausage gravy. Super simple, super yummy. Here's how I do it:

1/3 roll sausage
3 heaping tsp flour

milk

salt and pepper, to taste

Brown sausage. Once cooked, sprinkle flour over sausage and stir around until all flour is absorbed. Pour in milk. I never measure it, but pour in enough to cover sausage. Simmer until it begins to thicken, stirring often. Add more milk to get desired consistency. Take it off the heat just as it gets to desired consistency (slightly on the runny side). Season to taste, and serve over biscuits or pancakes.

Black Bean Chicken Burritos

2 c chopped cooked chicken breast
1 (15-oz) can black beans, rinsed and drained
1 (11-oz) can yellow corn with red and green bell peppers, drained
1 c (4 oz) shredded 2% reduced-fat Cheddar cheese
Creamy Cilantro-Jalapeno Sauce
8 (8-in) soft taco-size whole wheat flour tortillas, warmed
Vegetable cooking spray
Salsa (if desired)

Toss together first 4 ingredients and 1/2 cup Creamy Cilantro-Jalapeño Sauce. Spread 3/4 cup chicken mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, and roll up. Coat burritos with cooking spray. Place on cookie sheet and bake at 350 for 10-12 minutes, or until browned on the outside.

Creamy Cilantro-Jalapeno Sauce
1 c light sour cream
1/2 c loosely packed fresh cilantro leaves, chopped
2 tbsp diced pickled jalapeño peppers (seeded for milder sauce)
2 tsp chopped yellow onion
2 tsp Dijon mustard
1 tsp lime zest

Stir together all ingredients in a small bowl. Cover and chill 30 minutes. Store in an airtight container up to 2 days.

Coconut Candy Bars

2 c graham cracker crumbs

1 1/2 c whole almonds, toasted

1/3 c packed brown sugar

2/3 c butter, melted

1 14-oz package flaked coconut

1 14-oz can sweetened condensed milk

1 bag semi-sweet chocolate chips

Preheat oven to 350. Place graham cracker crumbs, 1/2 cup almonds and brown sugar into a food processor. Process until almonds are finely chopped. Add butter, cover and pulse until well combined. Press mixture into a 9x13 pan. Bake for 12 minutes. Meanwhile, combine coconut and sweetened condensed milk in a medium bowl. Spread evenly over crust. Sprinkle remaining almonds (I roughly chop mine) over coconut layer. Gently press in. Bake 10 minutes. While bars are baking, melt chocolate chips in microwave, stirring every 30 seconds until melted. Spread over the top of baked bars. Allow to cool completely before cutting.

Cookies and Cream Cheesecake

2 c crushed oreo cookies

6 tbsp melted butter

Combine and press into 9 inch springform pan.

2 envelope unflavored gelatin

1/2 c. cold water

2 8-ounce packages cream cheese

1 c sugar

1 1/2 c milk

2 c whipping cream, whipped

Soften gelatin in water; stir low heat until dissolved. Combine cream cheese and sugar, mixing at medium with electric mixer until blended. Gradually add gelatin and milk, mixing until blended. Chill until mixture is thickened but not set. Fold in whipped cream. Pour into springform pan and top with crushed-up cookies. Chill until firm.

Easy Cheesy Microwave Enchiladas

Corn Tortillas (I use one for the kids (folded in half to make two layers), two for me and three for Nate)
Green Enchilada Sauce
Shredded cheddar or mexican-blend cheese

Quickly run tortillas under faucet to wet each one. Spread out on a plate; microwave 30 seconds to soften. Next, place a tortilla on another plate, pour some enchilada sauce over top. Sprinkle with a handful of cheese. Repeat layers for however many tortillas you are using. Microwave a minute and a half to two minutes, or until cheese is melted. Serve with refried beans (I put a spoonful on the plate before I put it in the microwave.), grilled chicken (that's a Nate thing, I eat mine without chicken) lettuce, tomato, salsa, sour cream, guacamole, etc.

Fruit Salsa with Cinnamon Chips

Cinnamon Chips:
4 (7-in) flour tortillas
1 tbsp granulated sugar
1/2 tsp ground cinnamon

Salsa:
2 medium Granny Smith apples, peeled and finely chopped
1 c strawberries, sliced
1 kiwi, peeled and chopped
1 small orange - zest and juice
2 tbsp packed brown sugar
2 tbsp apple jelly

Preheat oven to 400. Lightly spray tortillas with water. Combine sugar and cinnamon, sprinkle over tortillas. Cut each tortilla into 8 wedges. Place in single layer on cookie sheet; bake 8-10 minutes or until light brown and crispy. Remove from cookie sheet and cool completely. Mix together apple, strawberries, kiwi, orange juice and zest, sugar and jelly. Serve with cinnamon chips.

Chocolate-Dipped Gingersnaps

1 c shortening
1/4 c butter
1/3 c molasses
1 2/3 c sugar
2 eggs
4 c all-purpose flour
3 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 tsp ground cloves
1 tsp ground ginger
Additional sugar

Make it special:
18 oz white chocolate baking bar
1 tbsp shortening

Heat oven to 350. Melt shortening and butter in 1-quart sauce pan over low heat. Cool 15 minutes. Mix shortening mixture, molasses, 1 2/3 c sugar and the eggs in large bowl until well blended. Stir in remaining ingredients except additional sugar. Shape dough into 1-inch balls. Roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Makes about 6 dozen cookies. If desired, melt white baking bar and shortening. Dip half of each cookie into melted mixture. Place on waxed paper until coating is set.

Chicken Florentine

3 tbsp zesty Italian dressing
4 cups lightly packed spinach leaves
4 small boneless skinless chicken breast halves (1 lb)
8 thin slices smoked ham
1 cup shredded Swiss cheese

Heat 1 tbsp dressing in large oven proof skillet on medium heat. Add spinach; cook and stir 1 minutes or just until spinach is wilted. Remove from skillet; cover to keep warm. Add remaining 2 tbsp dressing and the chicken to skillet; turn chicken over to evenly coat both sides with dressing. Cook 5 to 6 minutes on each side or until chicken is cooked through. Top evenly with ham and cheese; cover. Reduce heat to low; cook 1 to 2 minutes until cheese is melted, or place under a broiler to brown. Spoon spinach mixture evenly onto 4 plates; top each with a chicken breast.

Broccoli Salad

12 slices bacon, cooked and crumbled
2 heads fresh broccoli, florets only
1 c chopped celery
1/2 c chopped green onions
1 c seedless green grapes
1 c seedless red grapes
1/2 c raisins
1/2 c blanched slivered almonds
1 c mayonnaise
1 tbsp white wine vinegar
1/4 c white sugar

Toss together bacon, broccoli, celery, green onions, grapes, raisins and almonds. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

Yam and Apple Casserole

4-5 medium yams (cut, parboil - leave just a little firm)
4-5 apples, peeled and sliced
4 tbsp cornstarch
1 c sugar (1/2 brown, 1/2 white)
2 c water
1 tsp salt
1/2 c butter
1 tsp cinnamon

Mix cornstarch, sugar, water and salt in a small saucepan. Bring to a boil. Stir in butter and cinnamon. Arrange yams and applies in layers and pour sauce over top (I do 2 layers, sauce, 2 layers, sauce). Bake at 350 for one hour.

Bread Pot Fondue

1 (1-lb) loaf round bread
2 c shredded Cheddar cheese
8 oz cream cheese, softened
1 1/2 c sour cream
1 c cooked ham, diced
1/2 cup chopped green onions
1 (4 oz) can diced green chilies
1 1/4 tsp Worcestershire sauce
2 tbsp vegetable oil
1 tbsp butter, melted

Preheat oven to 350. Cut a circle in the top of the bread. Remove top and set aside. Hollow out the loaf, reserving removed bread for dipping. In a medium bowl, mix cheddare cheese, cream cheese, sour cream, ham, green onions, green chili peppers and Worcestershire sauce. Spoon into the bread bowl and replace the top. Wrap loaf tightly in foil and place on a baking sheet. Bake until cheese is melted and bubbly, about 1 hour. Meanwhile, cut reserved bread into small pieces. Toss with oil and butter and place on the baking sheet. Toast in oven until golden brown, about 10 to 15 minutes.

Double Layer Pumpkin Pie

Nate's favorite pie!

4 oz cream cheese, softened
1 tbsp milk
1 tbsp sugar
1 tub (8 oz) cool whip, thawed, divided
1 graham cracker crust
1 cup milk
1 can (15 oz) pumpkin
2 pkg (4-serving) vanilla instant pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese, 1 tbsp milk and the sugar in a a large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended (mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Chocolate Chip Pumpkin Bread

A yummy seasonal treat- one of our favorites- from Quincy Sorensen.

Combine in a bowl:
4 eggs
2 cups pumpkin (1 16 oz can)
1 cup oil
3 cups sugar

Combine in a separate bowl:
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg

2 cups chocolate chips

Mix eggs, pumpkin, oil and sugar. Slowly add dry ingredients to pumpkin mixture. Stir in 12 oz bag chocolate chops. Pour batter into 2 greased and floured loaf pans. Bake 1 hour 20 minutes at 325. This recipe tastes just as good with whole wheat flour. Just use a whole tablespoon of baking powder if you do.

Spaghetti Pie

6 ounces uncooked spaghetti
2 eggs, beaten
1/3 cup grated Parmesan cheese
1 tablespoon butter, softened
1 cup cottage cheese
1/4 c sour cream
2 oz cream cheese, softened
1 pound ground beef
1 onion, chopped
1/4 cup green bell pepper, chopped
1 (14.5 oz) can diced tomatoes, drained
1 can spaghetti sauce
1/2 cup shredded mozarella cheese

Cook spaghetti following package directions. Drain. Add eggs, parmesan cheese and butter. Mix and shape into crust in greased 10-inch pie plate (or in a 9x9 pan). Meanwhile, brown the ground beef with the onion and bell pepper added. Drain, then add tomatoes and spaghetti sauce. Mix together cottage cheese, sour cream and cream cheese (It's easiest if you beat the cream cheese first, then add the other ingredients). Spread over spaghetti crust. Top with hamburger mixture. Bake at 350 for 35 minutes, sprinkling mozarella cheese over top for the last 5-10 minutes.

Poor Man's Steak and Everything Sandwich

1 pound hamburger
1/4 pound mild cheese, grated
1/4 pound mozarella cheese, grated
1 medium onion, chopped
1 green pepper, chopped
2 tomatoes, chopped
1 can sliced mushrooms
1 can sliced black olives
salt, garlic salt, and pepper to taste

Cook hamburger. Drain fat and season to taste. Add peppers and onions and cook until crisp-tender. Just before serving, add remaining ingredients to hamburger. Heat until cheese just starts to melt. Serve immediately on buns.

Carmel Corn

Grandma Brimhall made this for family reunions.

1 c brown sugar
1/4 c butter
1/4 c Karo syrup
1/8 t cream of tartart
1/8 t soda
3 qt popped corn

Put pooped corn in a large bowl. Bring sugar, butter and Karo to a rolling boil. Remove from heat. Add cream of tartar and soda; stir. Pour over popped corn, stir. Pour onto one or two cookies sheets. Bake in oven for 30 to 40 minutes at 250.

Southern Pecan Pie

1 c sugar
3/4 c white Karo
1/2 c butter
3 eggs, beaten
1 T flour
1 c pecans
1/2 t vanilla
1/8 t salt

Combine sugar, Karo and butter. Cook and stir and bring to a boil. Slowly blend into beaten eggs and flour. Add pecans, vanilla and salt. Pour into pie shell. Bake at 350 for 30 minutes, or until knife inserted near center comes out clean.

Mom's Easy Chicken Pot Pie

2 (10 oz) cans cream of potato soup
1 (16 oz) can Veg-All (or frozen vegetables)
2 c cooked, diced chicken
1/2 c milk
1/2 t thyme
1/2 t pepper
2 (9-inch) frozen pie crusts, thawed

Combine first six ingredients. Spoon into prepared pie crust. Cover with top crust and crimp edges. Split top crust. Bake at 375 for 40-50 minutes; cool for 10 minutes.

Chicken Crescents

4 oz cream cheese
1 t melted butter
2 c cooked chicken
1/4 t salt
1/8 t pepper
2 T milk
1 T chopped onion
2 cans crescent rolls

Blend cream cheese and 1 teaspoon melted butter. Add chicken, salt, pepper, milk and onions. Unroll rolls. Separate each can into 4 squares. Put 1/8 chicken mixture on each square. Fold corners in and pinch together. Bake at 350 for 20 minutes.

I usually finely chop vegetables (celery, onions, green peppers, mushrooms, zucchini, etc.) and saute in just a little bit of olive oil. Once softened, I add it to the chicken and adjust the rest of the ingredients accordingly (ex. 1 c vegetables + 3 c chicken = 4 c chicken mixture, double rest of ingredients).

Chunky Chicken Parmesan Salad

Credit for this yummy recipe goes to Dawn Callahan!

4 c cooked chicken breast, chopped
1 c light mayo
1/4 c freshly shredded Parmesan cheese
2 green onions, chopped
2 celery ribs, chopped
2 tbsp chopped pecans, toasted
1/4 tsp pepper
1/8 tsp salt

Stir together first 8 ingredients in a large bowl. Cover and chill 2 hours. Serve on a flaky crescent roll.

Five-Cup Salad

1 can mandarin oranges, drained
1 cup coconut
1 can pineapple tidbits, drained
1 cup miniature marshmallows
1 cup sour cream

Mix together and refrigerate for a couple hours before serving.

Pepper Steak

This recipe comes from my Great Grandma, Gladys Bingham McRae.

2/3 c oil
1 pound lean beef, cut in strips
1 t salt
1/8 t pepper
1/2 c minced onion
1 clove garlic, minced
6 green bell peppers, cut in thing strips
3 c celery, sliced diagonally
3 c water with 4 beef boullion cubes dissolved in it
4 T cornstqrch
1/2 c water
4 T soy sauce

Heat oil. Add beef and seasoning and lightly brown. Add water with boullion cubes and simmer for 15 minutes. Add vegetables; cook for 10 minutes, Add soy sauce. Add the cornstartch mixed with water slowly until thickened. Serve over rice.