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 RecipesCOUNT YOUR BLESSINGS COOKBOOK!WHILE SUPPLIES LAST!
Kathy
Moss is walking the 2-day, 40 mile walk, in memory of
her dear friend and recent hospice patient, Meg. As part of her
fundraising efforts, she has created the most beautiful cookbook! She
sold 400 in 2 days!
This fabulous CYB Cookbook includes 280 tried-and-true family
favorites (from family & friends across the U.S.) It's
a rainbow of colors! Each section is printed on a different color
paper. Pick one recipe from each rainbow color, and you have an entire meal!RED = AppetizersORANGE = Main MealsYELLOW = Side DishesGREEN = Soups & SaladsBLUE = Desserts
ALL PROFITS go to the Avon Walk for Breast Cancer! The cost is $10 each, plus shipping and handling. Checks can be made payable to: Avon Walk for Breast Cancer. To order yours, email Kathy Moss directly. While supplies last!
PEACH COBBLER
(Made in 10 minutes! Easy and absolutely delicious!)
In a 9" x 13" pan, LAYER (in this order):
(1) 20 oz. can Crushed Pineapple
(1) 12 oz. or 20 oz. bag Frozen Peaches (unthawed okay)
(1) 13 oz. box Yellow Cake Mix (pour on top of peaches & pineapple)
Another Bag of Frozen Peaches (same size as above)
1/2 cup Coarsely Chopped Pecans
1/4 cup Sugar (sprinkle over pecans)
1/4 lb. Butter, melted (pour on top)
•Bake in 350º oven for 35-45 minutes (or until golden brown).
•Serve warm with ice cream on top.
Prep Time: 10 minutes.
ARTICHOKE DIP
(Thanks to my friend, Elaine, for this yummy, easy, quick recipe!)
8 oz. Cream Cheese
8 oz. Sour Cream
8 oz. Parmesan Cheese
1 can Artichoke Hearts (not marinated), chopped
Dill
Bag of Pita Chips or Box of Crackers
•Mix together: Cream Cheese, Sour Cream & Artichoke Hearts.
•Sprinkle in a dash of Dill.
•Put in oven dish and top with Parmesan Cheese.
•Bake at 350º for 45 minutes.
•Serve with Pita Chips or Crackers.
Prep Time: 10 minutes.
BAKED POTATO SOUP(I've tried MANY different soup recipes, and this—by far—the best one yet!)
(9) Baking Potatoes (Russets)
2/3 cups Butter
2/3 cups All-purpose Flour
6 cups Whole Milk
1/2 Tablespoon Salt
1 teaspoon Ground Black Pepper
1/2 cup Bacon Bits, divided
4 Green Onions, chopped
10 ounces Shredded Cheddar Cheese
8 ounce Sour Cream
•Prick Potatoes with fork and cook in microwave, 3 or 4 at a time, until soft.
•Scoop out Potatoes insides and set aside in bowl.
•In large pan, over medium heat, melt Butter. Slowly stir in flour and
cook about a minute. Whisk in Milk, a little at a time, stirring
constantly until thickened.
•Stir in Potatoes, Salt, Pepper, 1/3 cup Bacon Bits, 2 Tablespoons Green Onions, and most of the Cheese.
•Cook until thoroughly heated, but don't burn!
•Stir in Sour Cream and heat thoroughly.
Serve topped with remaining Bacon, Onions, and Cheese.
Prep Time: 10 minutes.
Crockpot Time: 6+ hours.
CROCKPOT BEEF VEGETABLE SOUP
(This is the easiest recipe, takes 10 minutes to prepare, and my
husband and kids can't get enough! I've never made a recipe with canned
potatoes or carrots, but this is fantastic!)
(2) lbs. Cubed Beef Stew Meat
(2) 15.25-ounce cans Whole Kernel Corn, UNDRAINED
(2) 15-ounce cans Carrots, UNDRAINED
(2) 15-ounce cans Green Beans, UNDRAINED
(3) 15-ounce cans Sliced New Potatoes, UNDRAINED
(2) 28-ounce crushed Tomatoes
(2) 1.25-ounce packages Beef with Onion DRY Soup Mix (Lipton is a good one)
Salt & Pepper to taste
Set crockpot to low setting. Add all ingredients and stir together. Cook on LOW for at least 6 hours. Add water, if necessary.
Serve with yummy sourdough rolls or french bread! Delicious!
Prep Time: 10 minutes.
Crockpot Time: 6+ hours.
MEXICAN DIP
(Can be made in 10 minutes—LITERALLY!!!)
(Great for those "drop-in" guests!)
(1) 8 oz. pkg. Cream Cheese (softened to room temp, if possible!)
(1) can Refried Beans
(1) can Chopped Black Olives
(1)Medium jar of Salsa or Taco Sauce
(1) pkg. Shredded Cheddar and/or Jack Cheeses
(1) large bag Tortilla Chips
In 9 x 12 microwavable glass pan, layer:
•Cream Cheese
•Refried Beans
•Olives
•Salsa
•Shredded Cheeses
Microwave on high for 2 minutes. Serve with Tortilla Chips!
Prep Time: 8 minutes.
Microwave Time: 2 minutes.
(Thanks to my friend, Sue N. for this yummy recipe!)
EASY LASAGNA
(This is a fantastic recipe and can be made and served in no time!)
(3) cups Ricotta Cheese
(3) cups Mozzarella Cheese (shredded)
(2) Eggs
(2) lb. Ground Beef
(1) 48 oz. jar PREGO
(1) box Oven Ready Lasaga Noodles (no pre-boiling required!)
1/2 cup Parmesan Cheese
In a bowl, mix:
•Ricotta Cheese
•Mozzarella Cheese
•Eggs
Brown Beef & stir in PREGO.
In large baking pan, layer:
•PREGO
•Lasagna Noodles (uncooked)
•Ricotta Cheese Mixture
Repeat the above layering until all ingredients are gone.
Top with Parmesan Cheese
(NOTE: Be sure that the uncooked noodles do not touch the sides of the
pan or overlap other noodles. They won't bake properly if they they
touch!)
Bake at 400ºF for 30 minutes.
Let stand for 10 minutes.
Serves 12.
Prep Time: 20 minutes.
Baking Time: 30 minutes.
EASY MACARONI & CHEESE
(I've tried tons of Mac N Cheese recipes! This one is the easiest and tastiest!)
(4) cups cooked Elbow Macaroni Noodles, drained
(2) cups Cheddar Cheese (shredded)
(3) Eggs, beaten
1/2 cup Sour Cream
(4) Tablespoons Butter (cut into pieces)
1/2 teaspoon Salt
(1) cup Milk
Preheat oven to 350ºF.
Put cooked and drained Macaroni Noodles (while hot) in large bowl—add Cheddar Cheese & mix.
In separate bowl, combine:
•Eggs
•Sour Cream
•Butter
•Salt
•Milk
Add this to Macaroni & Cheddar Cheese bowl. Mix all ingredients thoroughly.
Pour Macaroni mixture into casserole dish.
Bake at 350ºF for 30 to 45 minutes.
Top with additional Cheese, or Bread Crumbs, if desired.
Serves 6 to 8.
Prep Time: 20 minutes.
Microwave Time: 45 minutes.
FRIENDSHIP TEA
(All dry ingredients. Delicious!)
Special Blend for A Special Friend!
(1) jar TANG (about a 1 lb. 2 oz. jar.....doesn't have to be exact!)
(1) packet Lemonade Mix (or about 1 cup....doesn't have to be exact!)
(5) cups Sugar (for that sweet tooth!)
(1) cup Instant Tea (powder from a jar---like Lipton instant tea)
(1) Tablespoon Cinnamon
(1) Tablesppon Ground Cloves
Mix all together in big bowl. To serve, put a heaping teaspoon of
Friendship Tea into a cup of steaming hot water, and relax and enjoy!!!
This is my favorite tea!
I love to give this as a gift. I put it in a mason jar, cut a square of
scrap fabric, and put the fabric around the top, tie with ribbon (to
secure the fabric) and voila!
BREAKFAST CASSEROLE
(Absolutely delicious and Easy, Easy, Easy!)
(1) package Regular Flavor Jimmy Dean Pork Sausage—cooked, crumbled & drained
(10) Eggs—lightly beaten
(3) cups Milk
(2) teaspoons Dry Mustard
(2) cups (8 oz) Sharp Cheddar Cheese—shredded
(6) cups Bread—cubed
1/2 teaspoon Pepper
(1) teaspoon Salt
OPTIONAL:
1/2 cup sliced mushrooms
(1) medium Tomato—chopped
1/2 cup Green Onions—sliced
Preheat oven to 325ºF.
In large mixing bowl, combine:
•Eggs
•Milk
•Mustard
•Salt
Distribute half the Bread evenly in a buttered 9 x 13 x 2 baking dish.
Sprinkle with HALF the:
•Pepper
•Cheese
•Sausage
•Optional Ingredients
Repeat layering using remaining:
•Bread
•Pepper
•Cheese
•Sausage
•Optional Ingredients
Pour egg mixture evenly over casserole.
Bake UNcovered for 55-60 minutes, or until Eggs are set (test with fork).
Makes 6 servings!
(Thanks to my Saratoga Springs friend, Mom L. for this terrific recipe!)
YUMMY POTATOES
(Great to go along with the Breakfast Casserole, or any Dinner!)
(1) can Cream of Chicken Soup
(1)1/2 cups Sour Cream
(1) teaspoon Salt
1/4 teaspoon Pepper
(1) small Onion—chopped
(1)1/2 cups Cheddar Cheese—grated
1/4 cup Butter—melted
POUR OVER & STIR TOGETHER WITH:
(1) bag Hash Browns—2 lbs.
Bake at 350ºF for 40 minutes.
THEN SPRINKLE OVER TOP:
1/2 cup Cheddar Cheese—grated
1/2 cup Potato Chips—crushed
Bake for 5 more minutes, then serve!
(Thanks to my Saratoga Springs friend, Mom L. for this terrific recipe!)
TACO SALAD
(A meal in itself! Great for Summer dinners or BBQ's!)
(1) pound Ground Beef
(1) cup Mayonnaise
(2) Tablespoons Ketchup
(2) Tablespoons Sweet Pickle Relish
(1) teaspoon White Vinegar
(1) head Lettuce—shredded
(1) medium Tomato—diced
(3) Green Onions—diced
1/2 pound Cheddar Cheese—diced
1/2 package Taco Seasoning
(1) large bag Dorito's Nacho Cheese or Taco Flavored Tortilla Chips
•Brown Beef with Taco Seasoning—then let cool.
•In large bowl, gently mix the Shredded Lettuce, Tomatoes, Green Onions, and diced Cheese.
•Add cooled Beef to Lettuce mixture.
•In small bowl, mix the Mayonnaise, Ketchup, Relish, and White Vinegar.
This is the dressing. Add this dressing to the large bowl with previous
ingredients and mix well.
•Break up the Nacho Cheese or Taco flavored Tortilla Chips into smaller
pieces. (Don't crush, just break them up a bit, into bite sized pieces).
•If Taco Salad is a bit dry, mix more Dressing and add!
(Thanks to my Mom for this terrific recipe! She's the best cook on the planet! I did NOT inherit that gene!)
NO-BRAINER CHICKEN & RICE DINNER
(A yummy Campbell's recipe! My family loves this! I triple this recipe!)
(1) Tablespoon Vegetable Oil
(4) boneless Chicken Breast halves
(1) can Campbell's Cream of Chicken Soup (10 3/4 oz.)
(1)1/2 cups Water
1/4 teaspoon Paprika
1/4 teaspoon Pepper
(1)1/2 cups UNcooked Minute Original Rice
(2) cups fresh or frozen Broccoli Flowerets
•Heat Oil in skillet.
•Add Chicken and cook until browned. Remove Chicken from skillet.
•Add Cream of Chicken Soup, Water, Paprika, and Pepper. Heat to a boil.
•Stir in Rice and Broccoli.
•Top with Chicken. Season Chicken with additional Paprika and Pepper.
•Cover and cook over low heat for 5 minutes or until done. Rice mixture will thicken.
Serves 4. Enjoy! |
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