Southern Pecan Pie

 1/2 stick (1/4 c.) butter
1 c. dark corn syrup
1/4 c. granulated sugar
1 t. vanilla
3 large eggs
1 c. pecan halves
Pastry for single crust 9-inch pie

Melt butter over low heat.  Remove from heat.  Whisk in corn syrup, sugar, vanilla and eggs until blended.  Arrange pecans on bottom of pie crust.  Carefully pour egg mixture over pecans.  Bake in preheated 350-degree oven for 1 hour or until knife inserted about l inch from edge comes out clean.  Cool on wire rack

Pineapple Whipped Cream Dessert

 Mix together in saucepan:

1 pkg lemon Jello (dry)
1 #2 can crushed pineapple
2/3 c. sugar
dash salt
juice of l lemon

Stir gently as you heat over low flame.  Bring to boiling point but do not boil.  Remove from heat and cool in refrigerator.  While this is chilling, (should be quite stiff) whip together 1 pt. of whipping cream and 2 T. powdered sugar until peaks form.  Fold in stiffened pineapple mixture carefully then put in serving dishes and return to refrigerator to chill once again.  Chopped nuts may be sprinkled on top if desired.  

Wassil (hot)

 2 c. sugar

1 qt water

8 whole all spice (round) box

2 sticks cinnamon

10 whole cloves

2 1/2 c. orange juice

1/4 c lemonade (from the can) or 8 lemons (squeezed)

2 qts. apple juice or apple cider

Boil sugar and water and tie spices in cheese cloth for 1 hour.  Add juices and heat when ready. 

SPICED TOMATO JUICE

5 cups tomato juice

 6 T. brown sugar

 6 whole cloves

 2 sticks cinnamon

 4 slices lemon

 Combine all ingredients and bring to a boil. Simmer 5 minutes and strain. Chill

Syrup -- Buttermilk

Ingredients ½ cup butter 1 cup sugar ½ cup buttermilk ½ teaspoon baking soda 1 teaspoon vanilla extract Instructions Melt butter in a medium-large saucepan on low-medium heat. Add sugar, buttermilk, vanilla and mix well and cook for a few minutes. Add baking soda and stir until all combined. Mixture will get foamy and bubble up when done.
Notes STORE buttermilk syrup in an airtight container in the fridge for about 2 weeks. FREEZE. Make a double batch and you'll always have some on hand when you want it. Thaw in the fridge before reheating. To reheat. To make reheating super easy I like to store the syrup in mason jars. Simply remove the lid and microwave for 30-60 seconds. For larger portions, reheat in a saucepan on the stove.

Hamburger Steaks (Much like Grandma Ludwig's meatballs)

A classic, easy-to-make dish featuring delicious hamburger steaks dipped in beef and onion broth. Traditionally served with potatoes or hot white rice. Ingredients : 1lb. ground beef 1 egg 1/3 cup bread crumbs 1/2tsp. black pepper 1 tsp. salt 1/2 tsp. onion powder 1 clove garlic minced 1tsp. Worcestershire sauce 1tbsp. oil 1 1/2 cup thinly sliced onion 2tbsp. all-purpose flour 1 cup beef broth 1/2tsp. salt Instructions: In a large bowl, combine ground beef, eggs, breadcrumbs, pepper, salt, onion powder, garlic and Worcestershire sauce, and form to thick patties. Heat the oil in a large pan over medium heat. Fry the steaks and onions in the oil until well browned. Transfer the steaks to a plate and leave them hot. Sprinkle the flour over the onions and broth in the pan. Stir in the flour with a fork, scraping the meat off the bottom while stirring. Gradually mix in the meat broth. Season with seasoned salt. Simmer, stirring, over medium-low heat for 5 minutes, until broth thickens. Reduce the heat, return the steaks to the broth, cover, and simmer for another 15 minutes. When finished, serve with potato puree or vegetables of your choice.

Mother's Day Brunch Eggs

Ingredients Deselect All 6 slices thinly sliced white bread 6 tablespoons unsalted butter Kosher salt and freshly ground black pepper 3 tablespoons whole milk 10 large eggs 4 slices bacon, cut into 1/2-inch pieces 4 slices American cheese, roughly chopped Hot sauce, for serving Directions Food Network Kitchen’s Bacon, Egg and Cheese Toast Bowls for Food Network One-Offs, as seen on Food Network. WATCH Watch how to make this recipe. Position a rack in the center of the oven and preheat to 375 degrees F. Roll each piece of bread to thinly flatten. Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter. Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes. Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl. Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low. Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted. Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce. Copyright 2017 Television Food Network, G.P. All rights reserved.

orange rolls -- Liz Claus

Use regular roll dough. This filling paste covers two -- 12 x 18 inch rectangle dough segments Roll out in 12 x 18 rectangle Put paste on the dough.... 

 PASTE RECIPE -- 

 2/3 c. sugar 

1/2 c. soft butter grated 

rind of one orange 

 Cream together and mash together. Then put over the dough. Roll up like cinnamon roll, but don't go all the way to the edge. 1 inch think -- and place in greased muffin tin and let rise until look light and getting bigger 

 Bake at 360 degrees for 10 minutes dark pans go down to 350 degrees Keep middle of the oven--not too far down --------------- no frosting

Sweet Roll Cake 

 1 1/2 c. flour 

 1/4 c sugar 

 1/2 t. salt 

 2 packets or 4 1/2 t. 

 3/4 c. warm milk 

 4 T. butter melted 

1 large egg 

 1/2 t. vanilla 

 Filling: 

 1/2 brown sugar 

 1/4 c. regular sugar 

 2 t. cinnamon 

 3 T. soft butter 

 Cake: 8 x 8 baking dish. in a bowl put flour, sugar, salt, and yeast. Small bowl mix together milk, butter, egg and vanilla Pour wet into dry and stir until you have a sticky dough and put in prepared dish. After wet mixture is warm. Sprinkle the filling mixture across the dough and use your finger tips you make little pockets. Place cake in middle rack of oven. Cold oven set to 350 degrees and cook for 25 minutes until toothpick comes out clean.

Strawberry Pie (from Simply Pie)

6 c. strawberries, washed and hulled 3/4 c. sugar 3 T. cold water 2 T. lemon juice 1/4 c. cornstarch 1/4 t. vanilla Prepare a crust if desired. Can be used as a topping, such as for German pancakes. Just add a bit more water. Set aside 3 1/2 c. strawberries. Roughly chop remaining strawberries, then mash. In a bowl whisk together water, lemon juice, and cornstarch. Add crushed strawberries into a saucepan over medium heat. Stir in sugar, then stir in cornstarch mixture. Bring to a boil over medium heat and let boil for 2-3 minutes, stirring constantly, until mixture becomes darker and translucent. Remove from heat and stir until it stops boiling. Stir in vanilla. Slice remaining strawberries onto cooled pie crust, then add in cooked strawberry mixture and combine until sliced strawberries are coated. (or if making a sauce, just stir in the remaining strawberries and chill) Let pie cool in fridge for 4 hours, serve!!!

Tapioca from Scratch

Ingredients 1/3 cup Small Pearl Tapioca 3/4 cup Water 2 1/4 cups Milk (2% milk) 1/4 tsp Sea Salt 1/2 cup Sugar divided 2 Eggs separated 1/2 tsp Vanilla Extract Instructions Soak tapioca in water for 30 minutes in a 1 1/2 quart saucepan. Do not drain remaining water, if any. Add milk, salt, 1/4 cup sugar and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often. Beat egg whites with remaining 1/4 cup sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into the egg whites, then gently fold mixture back into saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Serve warm or chilled, plain or with fruits, nutmeg or coconut mixed in.

Mayo Clinic Recipes

Healthy Recipes from Mayo Clinic https://www.mayoclinic.org/healthy-lifestyle/recipes

Healthy Deviled Eggs

Ingredients 6 eggs, hard boiled 1 ripe avocado, peeled and pitted 1 1/2 teaspoons lime juice 3 tablespoons light mayonnaise 1 teaspoon chopped parsley 2 teaspoons ground cayenne pepper 2 cloves fresh garlic, minced Directions Cut eggs lengthwise and remove yolks. Set aside half the yolks in bowl and discard the others. In a medium bowl combine egg yolks, avocado, lime juice, mayonnaise, half of the parsley, cayenne pepper and garlic. Spoon mixture into egg whites and garnish with other half of chopped parsley.

Chicken Salad (can put in croissants or on lettuce)

INGREDIENTS 2 large boneless ,skinless chicken breasts cooked in lightly salted water then chilled in the fridge and diced, about 4 cups (for the best texture, avoid canned chicken) 1 cup chopped celery 1 1/2 cups halved seedless red grapes 3 green onions ,chopped 1 cup mayonnaise (for a healthier choice use Avocado Oil Mayonnaise) 1/2 cup sour cream 1 tablespoon lemon juice 1 teaspoon prepared yellow mustard 2 tablespoons chopped fresh parsley 1/2 teaspoon dried dill weed 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper INSTRUCTIONS Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine. In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad. Cover and chill in the fridge for at least 4 hours before serving. Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.

Oatmeal Cold

Easy Overnight Oats This easy overnight oats recipe is a healthy simple breakfast that you can make ahead for busy mornings and customize with many add-ins and toppings! 5 from 37085 votes AUTHOR Yumna Jawad SERVINGS 1 serving COURSE Breakfast CALORIES 319 PREP TIME 5minutes mins COOK TIME 0minutes mins TOTAL TIME 8hours hrs 5minutes mins VIDEO INGREDIENTS 1x 2x 3x 2 Ingredient Base ▢½ cup rolled oats ▢½ cup milk of choice My Add-Ins ▢¼ cup non-fat Greek yogurt ▢1 tablespoon chia seeds ▢1 tablespoon sweetener honey or maple syrup ▢¼ teaspoon vanilla extract Peanut Butter & Jelly ▢1 tablespoon strawberry jam ▢1 tablespoon creamy peanut butter ▢¼ cup diced strawberries ▢2 tablespoons peanuts crushed Apple Pie ▢¼ cup diced apples ▢1 tablespoon pecans chopped ▢2 teaspoons maple syrup ▢¼ teaspoon cinnamon Banana Nutella ▢½ banana sliced ▢1 tablespoon Nutella ▢1 tablespoon hazelnuts crushed ▢1 tablespoon chocolate chips Almond Joy ▢¼ cup shredded coconut ▢1 tablespoon almonds chopped ▢1 tablespoon chocolate chips ▢2 teaspoons maple syrup Blueberry Lemon Muffin ▢¼ cup blueberries ▢1 teaspoon lemon zest ▢2 teaspoons honey ▢Pinch of salt Maple Brown Sugar ▢1 tablespoon brown sugar ▢2 teaspoons maple syrup ▢¼ teaspoon cinnamon ▢Pinch of salt Cook Mode Prevent your screen from going dark INSTRUCTIONS Place all ingredients into a large glass container and mix until combined. Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight. Toppings can be added the night before or immediately before serving. Uncover and enjoy from the glass container the next day. Thin with a little more milk or water, if desired. EQUIPMENT Mason Jar – 16 ounces NOTES Storage: Overnight oats can be stored in the fridge for up to 5 days. This makes it an ideal breakfast meal prep to make on Sunday night for the week. Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe. Make it vegan: Use plant-based milk, plant-based yogurt, and maple syrup for sweetener Make it gluten-free: Use certified gluten-free oats Make it sugar-free: Omit the sweetener all together or used mashed or pureed fruit in the base recipe * Please note the nutrition label does not include any toppings, just the base ingredients and my add-ins.

Traditional Betty Crocker Waffles

Betty Crocker 1973 Enriched Waffle Recipe: 

1 1/4 cups flour
 2 tsp baking powder
 1 tsp baking soda
 1/2 tsp salt
 3 eggs (or 6T dried eggs + 6 T water)
1 1/2 cups buttermilk (6 T buttermilk powder + 1 1/4 c. water)
1/2 cup fat (melted butter, ghee, shortening, or vegetable oil)

 Whisk dry ingredients together in a medium bowl. Add wet ingredients and stir until combined. Cook according to instructions on your waffle iron.

Mary Beth Sierer's Spaghetti Sauce (MB's Sauce)

Brown in 3 T. olive oil and drain when fully cooked: 1 lb. mild Italian sausage 3-5 garlic cloves, peeled and diced 1 lb. super lean ground beef 2 green bell peppers, stemmed and seeds removed and diced 1 large onion, peeled and diced After all the fat from the meat/veggie mixture is removed, add canned goods: 2 (28oz) cans wholed, peeled tomatoes (or chopped fresh) 1 (16oz) can tomato sauce 1 (16oz) can tomato paste 1 (16oz) can tomato puree Season with: 1 c. white sugar 2 T. dried basil 2 bay leaves (remove before serving) 2 T. dried oregano 4 T. dried parsley Simmer for at least 5 hours (7-8 is best) in a crockpot on low heat.

Lemon Blueberry Muffins

THE VERY BEST BLUEBERRY MUFFINS yield: 16 MUFFINS prep time: 20MINUTES MINScook time: 16MINUTES MINStotal time: 36MINUTES MINS INGREDIENTS 1 cup (212 g) granulated sugar ½ cup neutral-flavored oil (like vegetable, canola, grapeseed) ½ cup milk or buttermilk 2 large eggs 1 tablespoon fresh lemon zest (see note) 1 teaspoon vanilla extract 2 cups (284 g) all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ¼ teaspoon baking soda 2 cups (340 g) blueberries, fresh or frozen (don't thaw if frozen) 1-2 teaspoons all-purpose flour ⅓ to ½ cup coarse sugar, for topping (optional) INSTRUCTIONS Preheat oven to 375 degrees F. Line two muffin tins with paper liners or lightly grease with cooking spray (the recipe makes 16 muffins). In a large bowl, whisk together the sugar, oil, milk (or buttermilk), eggs, lemon zest, and vanilla until well-combined. Add the flour, baking powder, salt and baking soda and mix until a few dry streaks remain. Don't over mix. Toss the blueberries with the 1-2 teaspoons flour and then add the blueberries and flour to the batter. Stir and fold gently so as not to crush the blueberries. Mix until the batter is just combined. Don't over mix. Fill muffin liners about 2/3 full and sprinkle each muffin with coarse sugar (optional). Bake for 16-18 minutes until the tops spring back lightly to the touch. Remove from the oven and immediately remove the muffins from the tin to cool completely on a wire rack. NOTES Lemon zest: you can leave out the lemon zest if you don't have it on hand, but if you do have it, I encourage you to use it! It adds a very subtle bright lemon note to the muffins. Coarse sugar: the coarse sugar for topping is also optional. I love the craggy/crackly top it gives the muffins. You can use turbinado or regular granulated sugar in place of the coarse sugar.

Original Chex Party Mix

3 cups each corn chex, rice chex and wheat chex (total 9 cups cereal) 1 c. mixed nuts 1 c. pretzels
1 c garlic-flavor bagel chips, broken into 1 inch pieces 6 T. butter 2 T. Worcestershire saucd 1 1/2 t. seasoned salt 3/4 t. garlic powder 1/2 t. onion powder In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips. In small microwavable bow, microwave butter uncovered on high 40 seconds or until melted. Stir in seasonings and Worcestershire sauce, Pour over cereal mixture; stir to coat. Oven Prep: Heat oven to 250F. Transfer seasoned cereal mixture to ungreased roasting or disposabe pan (at least 15 x 11 x 2 1/2") Bake 1 hours, stirring every 15 minutes. Microwave Prep: Microwave uncovered on High 5 to 6 minutes. thoroughly stirring every 2 minutes. Spread to cool. Store in airtight container.

Potato and Sausage Soup

SAUSAGE, POTATO AND SPINACH SOUP yield: 6 SERVINGS prep: 10MINUTES MINUTEScook: 20MINUTES MINUTEStotal: 30MINUTES MINUTES Hearty, comforting, and done in 30 min. Made with crumbled sausage, tender potatoes and sneaked in greens! 5 stars (145 ratings) INGREDIENTS 1 tablespoon olive oil 1 pound spicy Italian sausage, casing removed 3 cloves garlic, minced 1 onion, diced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon crushed red pepper flakes, optional Kosher salt and freshly ground black pepper, to taste 5 cups chicken broth 1 bay leaf 1 pound red potatoes, diced 3 cups baby spinach 1/4 cup heavy cream INSTRUCTIONS Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately. This Sausage, Potato and Spinach Soup recipe is brought to you by DAMN DELICIOUS https://damndelicious.net/2014/10/29/sausage-potato-spinach-soup/

Banana Muffin French Toast

French Toast Casserole If you have leftover banana muffins, you can easily turn them into a delicious French toast casserole. This dish is perfect for breakfast or brunch and can feed a crowd. Here’s how to make it: Ingredients: 6-8 leftover banana muffins, sliced into 1-inch cubes 4 eggs 1 cup milk 1/4 cup maple syrup 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup chopped pecans (optional) Butter or cooking spray for greasing the baking dish Preheat the oven to 350°F. Grease a 9×13 inch baking dish with butter or cooking spray. Arrange the sliced banana muffins in the baking dish. In a mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt until well combined. Pour the egg mixture over the banana muffins, making sure to cover them evenly. Sprinkle the chopped pecans over the top of the casserole, if using. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the casserole is set. Let the casserole cool for a few minutes before slicing and serving. This French toast casserole is a great way to use up leftover banana muffins and is sure to be a hit with your family or guests. Serve it with a side of fresh fruit and a drizzle of maple syrup for a delicious and satisfying breakfast or brunch.