Table Of Contents

Introduction-2

Breakfast & Brunch-4

Lunch-12

Dinner-20

Dessert-28

Introduction

This is Scott’s Famous Cookbook it contains 15 meals from my family. These meals were ones that I have eaten my whole life and probably the rest of my life. I love these dishes and most of them were made by my grandparents too.

Breakfast & Brunch

Hot Egg & Cheese Casserole

(Make the night before)

6 large eggs

5 slices cubed bread

2 cups milk

1 pound bulk sausage (cook and drain)

8 ounces grated cheese

1 teaspoon dry mustard

1/2 teaspoon salt

1 can mushrooms (optional)

Beat eggs, add milk, bread, salt and mustard. Mix well. Add sausage, mushrooms and cheese. Mix well. Pour into greased 9″ by 13″ dish. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes. Set 10-15 minutes before serving.

Brunch Casserole

10 eggs

1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 pint cottage cheese

1 pound Jack Cheese (grated)

2 small cans green chiles (diced)

1 pound sausage (cooked, drained and crumbled)

Beat eggs and then add the rest of the ingredients. Pour into greased 9″ by 13″ pan. Bake at 350 degrees for 30-45 minutes.

Recipe can be cut in half to fit 9″ by 9″ pan.

Serve with platter of mixed fruits and warm muffins.

Grandma’s Pancakes

3 eggs

2 tablespoons sugar

1/4 teaspoon salt

1 cup buttermilk

Or you can substitute half milk and sour cream

1/2 teaspoon baking soda

1 cup flour

2 table spoons butter or oil

Mix all ingredients together. Heat electric skillet or frying pan to 350 degrees. Melt butter in pan. Spoon a quarter cup batter onto the hot pan. Let cook until bubbles form on the pancake. Then flip and cook on the other side. Once both sides are golden brown, the pancake is done. Repeat until all the batter is cooked.

Lunch

Taco Soup

1 1/2 pounds ground beef

1/2 sweet yellow onion

1 can kidney beans

1 can corn with juice

1 can tomatoes with juice

1 can tomato sauce

1 package taco seasoning

1 cup water

Place all ingredients in a crock pot. Cook on low for 5-6 hours. Stir and enjoy. Add cheese, sour cream and salsa as desired.

Grilled Cheese

8 pieces of buttermilk bread

4 slices of cheddar cheese

4 slices of Jack Cheese

4 slices of Havarti Cheese

8 tablespoons of butter

Heat a frying pan at medium-high. Butter each piece of bread on one side only, Place 4 pieces of bread butter down on the heated frying pan. Place one of each kind of cheese on top. Put a lid over the pan and cook until the cheese melts and the bread is golden brown on the bottom. Then place the other 4 pieces of bread on top, butter side up. Flip sandwiches over and cook uncovered until golden brown on the second side. Once both sides are golden brown and the cheese is melted, take off the pan and place on a plate. Cut in half and enjoy.

Party Sandwiches

1 dozen dinner rolls

1 pound sliced ham

1 pound sliced turkey

1 pound sliced cheddar cheese

1 pound Jack Cheese

1/2 cup pesto sauce

1/2 cup mayo

Cut the rolls in half lengthwise. Place the bottom halves on the bottom. Spread mayo on the bottom half. Layer lunch meat and cheeses on top of bottom layer of bread. Spread pesto sauce on the top half of bread. Place the top half on top of the layers of cheese and lunch meat. Bake at 350 at degrees for 40 minutes. Cut and serve.

Dinner

Granny’s Spareribs

4 pounds spareribs

1 large can tomato sauce

4 tablespoons brown sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

2 teaspoons Worchestershire Sauce (or A-1)

Roast ribs at 350 degrees for 1 1/2 hours. Mix all sauce ingredients together and apply to ribs 1/2 before ribs are done cooking.

Granny’s Meatloaf

2 pounds hamburger

1 package meatloaf mix

1 cup soda cracker crumbs

2 egss

Mix well. Bake 350 degrees for 1 1/2 hours.

Beef Enchiladas

2 pounds ground beef, crumbled

1 medium onion chopped

1 teaspoon salt

1/4 teaspoon garlic powder

1/3 cup taco sauce

1 cup quartered ripe olives

2 10 ounce cans enchilada sauce

Olive oil

12 or more flour tortillas

3 cups shredded cheddar cheese

In a frying pan saute ground beef and onions until browned. Stir in beans,salt, garlic,taco sauce adn olives. Head until bubbly. Heat enchilada sauce. Pour about 1/2 into ungreased shallow 3 quart dish. Poir oil to a depth o f1/4 inch in small frying pan. Heat. Dip tortillas one at a time in hot oil. Soften. Drain quickly. Place about 1/3 ground beef mixture in each tortilla. Roll to enclose filling. Place sealed side down in sauce in baking dish. Pour remaining enchalada sauce evenly over tortillas. Cover with cheese. Bake uncovered for 350 degrees for 15 minutes. May be made ahead of time and refrigerated. It so, increase baking tiem to 45 minutes.

Garnish with olive slices.

Spoon sour cream and chili sauce over each serving to taste.

Dessert

Best Peanut Butter Balls Ever

1 Cup Peanut Butter

1 Cup Butter

1 Cup Brown Sugar

2 Cubes Graham Crackers

1 1/2 Cup Powdered Sugar

2 Cups Milk Chocolate Chips

2 Cups Semi Sweet Chocolate Chips

Melt butter in the microwave until liquid. Mix butter, peanut butter and brown sugar in a mixing bowl. Then crush graham crackers in a gallon size ziplock bag until they are crumbs. Use a rolling pin to roll over and crush the crackers. Then add graham cracker crumbs to peanut butter mixture. Once fully combined add 1/4 cup of powdered sugar at a time to mixture until you can roll them into balls. Roll mixture into tablespoon size balls and place on a cookie dish covered with plastic wrap. Place balls in the freezer to set up. While balls are in the freezer for about 2 hours. While balls are in the freezer, melt chocolate in the microwave. After taking balls out of the freezer dip them one at a time in the melted chocolate. Place them back on the baking sheet and place in the refrigerator so chocolate can set up, about an hour. Keep refrigerated until 1/2 hour before ready to eat. Bring to room temperature and enjoy.

Surprise Bars

2 Cubes Graham Crackers

2 Cubes Butter

1 Cup Brown Sugar

2 Cans Eagle Brand Sweetened Milk

1 1/2 Cup Grated Coconut

2 Cups Semi Sweet Chocolate Chips

Crush Graham Crackers in a gallon ziplock bag using a rolling pin. Melt butter and mix it with the Graham Crackers and Brown Sugar. Press Graham Cracker mixture into a 9 by 11 baking dish. Pour sweetened milk over cracker mixture. Sprinkle 1/2 of chocolate chips over the sweetened milk. Then sprinkle grated coconut on top of chocolate chips. Next sprinkle the rest of the chocolate chips over the coconut. Bake at 350 degrees for 45 minutes. Milk should bubble up through coconut and chocolate and turn a golden brown. Don’t over cook.

Peanut Butter Blossom Cookies

1 3/4 Cup Flour

1/2 Teaspoon Salt

1 Teaspoon Soda

1/2 Cup Sugar

1/2 Cup Brown Sugar

1/2 Cup Butter

1/2 Cup Peanut Butter

1 Egg

2 Tablespoons Milk

1 Teaspoon Vanilla

Chocolate Candy Kisses

Cream shortening and peanut butter with sugar, brown sugar, egg, milk, and vanilla. Add dry ingredients. Roll dough into balls. Roll balls in sugar and place on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes. Top immediately with chocolate candy kiss. Press down firmly until edges crack.

Granny’s Carrot Cake

3 Cups Flour

2 Cups Sugar

1 Teaspoon Soda

1 Teaspoon Cinnamon

1 Teaspoon Salt

2 Cups Grated Carrots

1 1/2 Cup Vegetable Oil

3 Eggs

1 Small Can Crushed Pineapple (don’t drain)

2 Teaspoons Vanilla

1/2 Cup Coconut (optional)

1 1/2 Cup Chopped Nuts (optional)

Mix all dry ingredients; add carrots, oil, eggs, pineapple, and vanilla. Add coconut and nuts. Bake in oiled and floured tube pan for 1 hour at 350 degrees or until set. Cool, serve or wrap for freezing. Flavor improves best after freezing for 3 weeks.

Sour Cream Frosting

Powdered Sugar

Butter

2 Teaspoons Sour Cream

1 Tablespoon Milk

1 Tablespoon Vanilla

Cream sour cream, milk, vanilla, and butter. Add powdered sugar 1/4 cup at a time until it reached a thick smooth consistency. Frost cake and enjoy.

Chocolate Zucchini Cake

1/2 Cup Butter

1/2 Cup Oil

1 3/4 Cup Sugar

2 Eggs

1 Teaspoon Vanilla

1/2 Cup Sour Milk

2 1/2 Cup Flour

4 Tablespoons Cocoa

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Cinnamon

1/2 Teaspoon Cloves

2 Cups Finely Diced Zucchini

2 Cups Chocolate Chips

Cream butter, oil, and sugar. Add eggs, vanilla, adn sour milk. Beat with mixer. Add add dry ingredients to creamed mixture. Stir in Zucchini and chocolate chips. Bake in greased and floured pan. Sprinkle more chocolate chips over the top. Bake at 325 degrees for 45 minutes or until toothpick comes out dry. You can also wrap and freeze for later.

Christmas Candy Crack

Extra Small Pretzels

Chocolate Kisses

M & Ms (red and green)

Preheat oven to 350 degrees. Unwrap kisses and place one on top of each small pretzel on a cookie sheet. Bake in oven for 5 minutes or until chocolate is melted. Immediately push one

M & M into each kiss. Cool and enjoy.

These are all family recipes that I got from this book.