Family Favorites Recipe Box

Crockpot Apple Butter

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Equipment

  • 1 Crockpot

Ingredients
  

  • 12 Med/Lg Apples Peeled (optional), Cored & Chopped evenly
  • 1 ½ C. Brown Sugar
  • ½ C. Lemon Juice + Water Juice of 1 lemon, plus enough water to equal 1/2 C
  • Lemon Zest
  • 1 T. Ground Cinnamon (Or 2 Cinnamon Sticks)
  • 1 t. Allspice
  • 1 t. Nutmeg
  • 1 t. Cloves

Instructions
 

  • Peel (optional), core and chop apples evenly.
  • Add apples to crockpot, pour juice of one lemon + enough water to equal 1/2 C. of liquid over apples.
  • Sprinkle lemon zest and remaining spices on top.
  • Cover and cook on low for 8 -10 hours. Stir occasionally and check liquid levels periodically, do not let it dry out.
  • Mash with potato masher (or whatever you have) to break down. Or, if you prefer super smooth consistency, you can run it through a food processor.
  • Cook uncovered for up to 2 more hours (or until thickened) on LOW.
  • Add to jars and allow to cool completely. Refrigerate or freeze for storage.

Notes

I prefer a combination of Golden Delicious and Honeycrisp apples… This makes a delicious Apple Butter!

Super Simple Crock-Pot Applesauce

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Course Side Dish

Equipment

  • 1 Crock-Pot

Ingredients
  

  • 12 Med/Large Apples Peeled (optional), Cored & Sliced evenly
  • 2/3 C. Brown Sugar
  • 2 Cinnamon Sticks
  • 1 Lemon Juice & Zest
  • 1 C. Water

Instructions
 

  • Peel (optional), core and slice apples and place in crockpot.
  • Sprinkle brown sugar on top of apples.
  • Add cinnamon sticks.
  • Pour water over top and stir gently to coat.
  • Cover with lid and cook on HIGH for 4 hours.
  • Stir a few times during the cooking process, and watch your water level.
  • Mash with potato masher or run through a food processor for smoother consistency.

Notes

I prefer a combination of Golden Delicious and Honeycrisp apples… Delicious!

Quick & Easy 5 Bean Salad

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Course Salad

Ingredients
  

  • 1 can Dark Red Kidney Beans
  • 1 can Pinto Beans
  • 1 can Garbanzo Beans
  • 1 can Cannellini Beans
  • 1 can Black Beans
  • 1 Green Pepper diced
  • ½ C. Celery diced (optional)
  • 1 C. Onion diced (Red onion is best)

Dressing Ingredients

  • ¼ C. Sugar
  • ¾ C. Extra Virgin Olive Oil
  • ½ C. Red Wine Vinegar
  • 1 T. Water
  • 1 t. Salt
  • ½ t. Black Pepper

Instructions
 

  • Pour all beans into a colander, rinse and let drain.
  • Dice and prepare all veggies.
  • In a large bowl, mix all beans and veggies.
  • Pour dressing mixture over the top and stir well.
  • Cover and refrigerate at least 3 hours. The longer this is refrigerated, the better the flavors will be.

Dressing Instructions

  • Mix all dressing ingredients in a medium saucepan and bring to a boil, stirring occasionally. Remove from heat and pour directly over the bean mixture. Stir gently.

Deliciously Simple Pasta Salad

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Course Salad

Ingredients
  

  • 16 oz. Garden/Tri-color Pasta
  • 16 oz. Ranch Dressing
  • 8 oz. Zesty Italian Dressing
  • 2 T. Vinegar
  • 1/4 C. Sugar

Instructions
 

  • Cook pasta as directed on box. Rinse, drain very well and allow to cool a bit.
  • Pour into a large bowl and pour in the rest of the ingredients. Stir to mix well.
  • Refrigerate at least 3 hours. But, it is best if refrigerated overnight.

Notes

You can jazz this up a bit by adding in your favorites of any type of chopped fresh vegetables, pepperoni, cheeses, etc.

Jiffy Squash Cornbread

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Equipment

  • 1 Grater or Food Processor

Ingredients
  

  • 8.5 oz. Jiffy Cornbread Mix
  • 1 C. Sour Cream
  • 1 Egg beaten
  • 3 C. Yellow Crook Neck Squash grated
  • 1 Med. Onion chopped
  • 7 oz. can Diced Green Chiles drained
  • 2/3 C. Sharp Cheddar Cheese grated
  • ⅛ t. Dried Thyme crushed
  • ½ t. Salt
  • ¼ t. Pepper
  • 2 T. Butter

Instructions
 

  • Preheat the oven to 350 degrees. Generously grease an 8×8 square baking dish and set it aside.
  • In a large bowl, add the cornbread mix, sour cream, diced chiles, and egg. Stir together until just combined.
  • Add the grated squash, onion, cheese and the remaining ingredients except the butter. Stir gently to combine. Pour the mixture into the prepared dish.
  • Dot the top with butter.
  • Bake for 1 hour or until golden brown.
  • Remove the pan from the oven and cool slightly before serving.

Chicken in a Garden

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Ingredients
  

  • 4 Chicken Breasts
  • 1 C. Cream of Broccolli Soup
  • 6 oz. Sliced Mushrooms
  • 1/4 – 1/3 C. Chicken Broth
  • 3/4 C. Mayonnaise
  • 1 package Frozen Vegetables Mixed or Broccoli – thawed and drained
  • 1/4 t. Curry Powder
  • 1/2 C. Milk
  • 1 T. Lemon Juice
  • 1-1/2 C Grated Cheddar Cheese

Instructions
 

  • Cook chicken -reserve broth; chop or cube chicken. Mix all liquids with Curry.
  • In baking dish, layer chicken, thawed veggies, cheese and broth. Bake 1 hour at 350°
  • Serve with cooked rice, mashed potatoes, noodles or biscuits.

Dirt Cake

This recipe was given to me by Larry’s Great Aunt Liz. This is a ‘must’ at our house EVERY Thanksgiving!
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Ingredients
  

  • 1 ¼ lb. pkg. Oreos
  • 1/2 stick Margarine
  • 8 oz. Cream Cheese
  • 1 C. Powdered Sugar
  • 3 ½ C. Milk
  • 2 small pkg. Instant French Vanilla Pudding
  • 12 oz. Cool Whip

Instructions
 

  • Crush cookies in a blender or food processor, set aside.
  • Cream together butter, cream cheese and powdered sugar, set aside.
  • In a separate bowl, cream together milk, pudding and cool whip.
  • Add pudding mixture to cream cheese mixture and blend together.
  • Place a layer of cookies on the bottom of a clear dish and top with a layer of pudding mixture. Repeat layers and top with a final layer of cookies. Refrigerate overnight.

Cherry Cheese Cake

This is the original “Philadelphia Cream Cheese” recipe… The BEST! (Blueberry pie filling is also delicious with this recipe)
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Ingredients
  

  • 1 9 in Graham Cracker Crust
  • 1 8 oz Philadelphia Cream Cheese, softened
  • 1 can Eagle Brand Sweetened Condensed Milk
  • ¼ C. RealLemon Lemon Juice
  • ¼ t. Vanilla Extract
  • 1 can Cherry Pie Filling

Instructions
 

  • In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into pie crust. Chill at least 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.

Grannie’s Peach Cobbler

I got this recipe from Granny years ago~ It has never failed me yet! We have used this recipe with many other fruits and berries. We had a huge supply of Blueberries from the kids working at an orchard right down the road from us this summer… So we tried Blueberry cobbler for the first time! I have to admit, it was AWESOME! It might just be my favorite now! LOL!
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Ingredients
  

  • 1 Stick Butter
  • ¾ C. Milk
  • ¾ C. Flour
  • ¾ – 1 C. Sugar
  • 2 T. Baking Powder
  • 1 large can Peaches drained or Fresh Peaches
  • 1 C. Sugar

Instructions
 

  • Preheat oven 350°. Melt butter in baking dish in oven. Mix 1 C. Sugar with peaches in a bowl, set aside. Mix batter ingredients and pour over melted butter. Pour peaches over batter mixture. DO NOT STIR. Bake at 350° for 1 hour.

Sugar Cream Pie

One of Larry’s favorites!
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Ingredients
  

  • 1-1/3 C. Sugar
  • ½ C. All Purpose Flour
  • ½ pint 1 C. Whipping Cream
  • ¾ C. Milk
  • 1 9 in. Unbaked Pie Shell
  • 2 T. Butter cut into small pieces
  • Pinch Nutmeg

Instructions
 

  • Preheat oven 450°. Combine sugar, flour, cream & milk. Pour into pie shell. Dot with butter. Sprinkle with nutmeg. Bake approximately 10 minutes; reduce heat to 350° and cook 30 minutes longer. Cool to room temperature. Refrigerate until chilled.

Italian Beef

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Ingredients
  

  • 6 lb. Roast
  • 1 fist Garlic
  • 2 large Onions sliced very thin
  • 2 pkg. Good Seasons Italian Dressing Mix
  • 2 Beef Boullion cubes
  • reserved juice from cooked roast
  • Mozzarella cheese shredded
  • Pepperoncini Peppers

Instructions
 

  • Score top of roast with X’s, insert a garlic clove in each X. Top roast with onions. Cook roast in crock pot until you can easily shred it with a fork.
  • Shred roast, add water (if necessary), sprinkle with Italian dressing mix and boullion cubes. Continue to cook in crock pot. WATCH WATER LEVEL, add more water as necessary ~do not let roast scorch.
  • Serve on hard rolls with mozzarella cheese and pepperoncini peppers.

Porcupine Meatballs

This dish is delicious served over rice or mashed potatoes.
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Ingredients
  

  • ½ lb. Ground Beef
  • ¼ C. Raw Rice
  • ¼ C. Evaporated Milk I have substituted a little less regular milk instead
  • 2 T. Onion chopped
  • ½ t. Salt
  • ½ t. Pepper
  • 1 T. Worchestershire Sauce
  • 1 can tomato soup
  • 1 soup can water

Instructions
 

  • Mix all ingredients together, except tomato soup. Wet hands and shape meat mixture into small balls. Place in a heavy pan (with lid) one inch apart. Mix 1 can of tomato soup with 1 can of water, pour over meatballs. Cover tightly and cook 45 minutes on low heat. Turn twice during cooking.

Stinky Cheese Chicken

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Ingredients
  

  • Boneless/Skinless Chicken Breasts or Thighs
  • 1 box Chicken flavored or Ritz Crackers
  • 1/2 C. grated Parmesan Cheese
  • 1 stick Butter melted
  • Garlic Salt to taste

Instructions
 

  • Melt butter, set aside. Crush crackers in food processor or blender. Combine crackers, parmesan and garlic salt. Coat chicken with melted butter and roll in cracker mixture. Place in a 9 x 13 baking dish. Bake at 350° for 1 – 1½ hours or until golden brown.

Paw Paw’s BBQ Sauce

For many years after moving away from Selma, I would ask Paw Paw for his BBQ sauce recipe. But, all I ever got was, “I don’t have a recipe ‘darlin‘, I just throw it in a pot!” Finally, during one conversation, I said, “Paw Paw… if you’ll give me the “main ingredients” I will play with it until I think it’s right… So, here is what he gave me: 1 bottle of ketchup 1 ketchup bottle of water Heinz Apple Cider Vinegar (yes, it has to be Heinz!) or juice of two lemons 1 Beef and 1 Chicken Boullion Mustard Sugar 1 stick of Butter Red Pepper & Black Pepper Chili Powder Oregano and Thyme Salt 1/4 bottle Hickory BBQ Sauce Garlic Cloves Now~ do with that what you will… I love making Paw Paw’s sauce. It brings tears to my eyes every time I make it because it smells so much like walking into Granny & Paw Paw’s house! Now here’s “our version” after playing with the ingredients a bit.
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Ingredients
  

  • 1 36 oz bottle Heinz Ketchup
  • 1 Ketchup bottle of water
  • ½ C. Heinz Apple Cider Vinegar
  • 1 Beef Boullion
  • 1 Chicken Boullion
  • 1 heavy squirt of Mustard
  • 1 ½ C. Sugar
  • 1 stick Butter
  • 1 T. ground Red Pepper
  • ½ T. Black Pepper
  • 1 T. Chili Powder
  • 3 dashes Italian Seasoning
  • 1/4 bottle Hickory BBQ Sauce
  • 3 cloves of Garlic on toothpicks for easy removal -OR- 3 t. Garlic Salt
  • 1 T. Salt

Instructions
 

  • Combine all ingredients in large pot. Simmer.

Broccoli Casserole

A favorite dish from Granny’s kitchen!
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Ingredients
  

  • 2 pkg. Frozen Chopped Broccoli
  • 1 C. Mayonnaise
  • 1 can Cream of Mushroom Soup
  • 1 C. Grated Sharp Cheddar Cheese
  • 2 Eggs beaten
  • 1 T. dried Minced Onion

Instructions
 

  • Cook Broccoli according to directions. DRAIN WELL. In a bowl, mix broccoli and all other ingredients. Pour into a casserole dish and bake at 350° for 30 minutes.

Simply Delicious Sweet Potato Casserole

Another MUST HAVE every Thanksgiving.
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Ingredients
  

  • 3 C. Sweet Potatoes cooked & mashed
  • 1 C. Sugar
  • 2 Eggs beaten
  • 1 t. Vanilla
  • 1/2 C. Milk
  • 1/2 C. Butter

TOPPING

  • 1/3 C. Butter
  • 1 C. Brown Sugar
  • 1/3 C. Flour
  • 1 C. Nuts chopped (optional)

Instructions
 

FILLING

  • Boil sweet potatoes in jackets, peel and mash. Set aside.
  • Mix sweet potatoes, sugar, eggs, vanilla, milk and butter together. Pour into a greased 9 x 13 casserole dish.

TOPPING

  • Cream butter, sugar and flour. Add nuts and sprinkle on top of the sweet potato mixture. Bake at 350° for 30 minutes.

Cornbread Dressing

It probably took me 10 years or more after getting married before I actually cooked dressing that was edible!
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Ingredients
  

  • 4 C. Cornbread crumbled
  • 4 ½ C. Chicken or Turkey broth hot
  • 1 C. or more Boiled Chicken, chopped
  • 4 eggs beaten
  • Sage dash
  • Black Pepper to taste
  • Salt to taste
  • 1 can Cream of Chicken Soup
  • 1 C. Onion chopped
  • 1 C. Celery chopped

Instructions
 

  • Boil a whole chicken to get chicken broth. Chop chicken for dressing and use the rest for another meal. Boil onion and celery in a small amount of water to soften. Pour hot stock over coarsely crumbled cornbread in a large bowl. Mix all ingredients. Pour into a large pan. Bae in pre-heated 400° oven until done.

Notes

If you have finicky eaters (like I did), run the onion and celery through the food processor before adding to mixture.

Granny’s Potato Casserole

This is one of my all-time favorites from Granny’s kitchen!
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Ingredients
  

  • 2 C. Shredded Cheddar Cheese
  • 1/4 C. Butter
  • 2 C. Sour Cream
  • 1/3 C. Green Onion chopped
  • 1 t. Salt
  • 1/4 t. Pepper
  • 6 medium Potatoes cooked in jackets, peeled, coarsely shredded
  • 2 T. Butter

Instructions
 

  • Combine cheese and butter in a sauce pan over low heat; stir until melted. Remove from heat; stir in sour cream, onions, salt & pepper. Add potatoes, mixing gently. Pour into buttered 2 quart casserole dish. Dot with 2 T. butter.
  • Bake 350° for 30 minutes.

Notes

Also very good with crumbled fried bacon added to this recipe!

Vidalia Onion Relish

This is sooooo GOOD on hotdogs!
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Servings 16 Half Pints

Ingredients
  

  • 1 1/2 gallon Ground Vidalia Onions 16 – 20, about 10 lbs.
  • 1/2 C. Salt
  • 1 Qt. Cider Vinegar
  • 1 t. Turmeric
  • 1 t. Pickling Spice
  • 4 oz. jar chopped Pimentos
  • 4 1/2 C. Sugar

Instructions
 

  • Grind or use food processor for enough Vidalia onions to yield 1-1/2 gallons, add 1/2 C. Salt and let stand 30 minutes. Squeeze juice from mixture* and discard juice. To onions, add vinegar, suar, spices (tied in cheesecloth or in a tea ball) and pimento. Bring to a boil and cook for 30 minutes, stirring often.
  • Pack both onions and cooking liquid to cover in sterilized jars, leaving 1/2 inch headspace. Remove air bubbles by tapping bottom of jar or running knife to bottom several times. Wipe jar rims. Adjust lids. Process jars 10 minutes in boiling water bath.

Notes

I used a colander fitted with cheesecloth large enough to go around the onion mixture. Fold the cheesecloth around the mixture and wring out the liquid similar to the way you would do handwashed clothing. You need to get as much liquid out at this stage as possible.

Candied Sweet Potatoes

This is one of Grandma Evelyn’s specialties! No one could beat her sweet potatoes!
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Ingredients
  

  • 5 lbs. Sweet Potatoes
  • 3 C. Water
  • 3 C. Sugar
  • 1/2 C. Butter
  • 1 T. Vanilla flavoring

Instructions
 

  • Preheat oven 350°.
  • Peel potatoes and cut into 1 inch rounds. Place in sprayed 9×13 pan and cover with 3 cups Sugar. Pour 3 cups water over sugar. Place in preheated oven, bake 1 hour and turn potatoes over. Cut butter into 1/4 inch slices and place on potatoes. Add 1 T. Vanilla to juice. Return to oven and bake 1 more hour or until syrup is the consistency you desire.