2 pounds apples peeled and sliced
1 T Sugar
1T Lemon Juice
1 stick butter
1 cup self-rising flour
1 cup brown sugar
½ t. cinnamon
Toss apples in sugar and lemon juice. Spread the apples in a 9 x 13 dish. Rub butter, brown sugar, cinnamon, and flour together until well blended and crumbly. Sprinkle over the apples and bake at 350 for about 45 minutes until top is browned and apples are tender.
The Cast of Characters:
First, place 1/2 cup (1 stick) butter in a microwaveable dish. Melt the butter.
Now measure 1 cup of sugar and pour into a mixing bowl.
Take self-rising flour… Measure 1 cup… And dump into the bowl.
Whisk in 1 cup of milk. Mix together well.
Now get your melted butter…And pour it into the bowl. Whisk together. I love action whisk shots.
Now butter a baking dish… Aww, c’mon. Don’t hold back. Butter that baby!
Now take two generous cups of blackberries. These are fresh, but frozen works just fine. Give ‘em a good rinse and lightly pat them dry.
Now pour the batter into the buttered baking dish. (Batter…buttered…batter…buttered…Betty Botta bought some butter, but she said, "This butter’s bitter. If I put it in my batter, it will make my batter bitter. But a bit of better butter will make my bitter batter better. So she bought a bit of butter; better than the bitter butter to make her bitter batter better. So ’twas better Betty Botta bought a bit of better butter. Amen.) Say that fast eighteen times.
Now start sprinkling the 2 cups of blackberries over the top of the batter.
Try to distribute them evenly…Until they’re all in there.
Now, sprinkle 1/4 cup sugar evenly over the top.
Because if some sugar is good, even more sugar is better. That single statement sums up the entire philosophy of my cooking.
Now pop the dish into the oven and bake at 350 degrees for 1 hour, or until golden and bubbly. My dad’s wife, Patsy, likes to sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
(This is from the Pioneer Woman by way of Molly Windham, June, 2013.)
Cheesy Vegetable Casserole
1 bag of cauliflower
1 bag of broccoli
1 bag of mixed with carrots optional
1 pound velveeta cubed
¾ cup butter
1 sleeve ritz crackers
Place cheese in saucepan with ¼ cup butter. Heat on medium until melted and smooth stirring often. Place vegetables in a 9 x 13 dish. Pour cheese over veggies and mix well. Melt remaining butter and stir in cracker crumbs, cover casserole with crumbs. Bake uncovered at 350 for 25 minutes.
Chicken Spaghetti Casserole
12 lb. cooked chicken breast, diced
2 1/2 lb. of spaghetti, cooked and drained
2 lb. frozen petite green peas
2 large jars pimentos, diced
2 lb. mushrooms, sliced
1/2 gal. chicken broth ( 48 oz. can plus equal water)
2 lb. Velveeta cheese, cubed
Cook chicken breast with carrot, celery, parsley, onion,
salt and pepper to taste. Drain chicken breast. Remove skin
and cut in large chunks. Sauté mushrooms in butter. Mix all
ingredients except broth. Put in large roaster or electric
roaster. Bake at 325 degrees for 1 1/2 hours. Salt and pepper to
taste. Add broth as needed to desired consistency. Serve with
salad and hot buttered French bread.
Chicken – get the large bag (5 lb) Great Value brand of frozen chicken breasts. Get 5 bags (approx 20 in each)
6 bags Frozen chopped onion, bell pepper & celery
5 lbs of velveeta
8 cans of Rotel Tomatoes
6 regular cans of cream of mushroom soup
6 reg cans of cream of chicken soup
10 lbs of spaghetti
10 -Frozen garlic bread
Salad for 80
Cream Cheese Dessert
2 cans crescent rolls
2-8oz. pkg cream cheese at room temp.
1 Cup Sugar
1 t. lemon juice
1 egg yolk
1 t. vanilla
1 egg white
¼ Cup sugar
Preheat oven to 350. Place 1 pkg of crescent rolls on the bottom of a 9 x 13 pan. (I spray mine first) Mix together the cream cheese, sugar, lemon juice, egg yolk, and vanilla. Spread this mix over the crescent rolls. Place the other can of crescent rolls over the cream cheese mix.
Mix egg white and sugar. Glaze top of crescent rolls and bake for 20 minutes.
Cool and cut into squares.
Lasagna for 100
6 (48 oz.) jars spaghetti sauce
10 lb. mozzarella cheese
6 lb. lasagna noodles
2 doz. eggs
1 (0.5 oz.) jar parsley
9 (24 oz.) cartons cottage cheese
6 lb. ground beef
4 lb. mild Italian sausages, remove casings and crumble
1 large container Parmesan cheese
1) Brown ground beef and Italian sausage together.
2) Mix with spaghetti sauce; set aside.
3) Mix cottage cheese, parsley, Parmesan cheese and eggs; set aside.
4) Grate mozzarella cheese and cook noodles (al-dente).
5) Use long shallow pans, layer noodles, cottage cheese mixture, meat sauce and mozzarella cheese in that order.
6) Make a second layer and top with third layer of noodles.
7) Spoon sauce over top and bake, covered with foil for about 1 hour at 350 degrees.
8) Remove from oven about 1/2 hour or 45 minutes before slicing and serving. Lasagna for 100
Peanut Butter Fudge
1 ½ sticks butter
3 cups sugar
¾ cup evaporated milk
1 cup creamy peanut butter
1 7oz. marshmallow cream
1 tsp. vanilla flavoring
In sauce pan, combine sugar, butter and evaporated milk. Bring it to a
boil and then put it on medium heat and let it boil 5-6 minutes,
stirring constantly. Remove from the heat and add peanut butter,
marshmallow cream and vanilla. Stir well. Pour into buttered pan and
let it set.
(Make 8 makings – use 3 large pans & 2 - 9X13 dishes)
Grease 9X13 inch baking dish (Double the recipe to use the large metal pans)
Cover bottom of dish with bread slices( you may tear bread or lay flat whole)
Sprinkle ½ pound of shredded cheese over bread
Cover cheese with cooked sausage or bacon (1 pound)
Pour 8 beaten eggs combined with 1¼ cup of milk, salt & pepper over entire mixture
Cover and refrigerate over night.
Bake at 350 degrees for 30 minutes or until center is set.
Fruit Dip (Double this recipe)
8 oz cream cheese softened & beaten until fluffy
¼ confectioners sugar (powdered sugar) added
1 medium jar of marshmellow cream
Beat well and chill
2 – 16 oz frozen strawberries
3 cans pineapple chunks (drained)
6 cans mandarin oranges (drained)
3 cans peach pie filling
6-9 sliced bananas