Our Family Cookbook

In this cookbook, you will find cherished recipes that have been used for many years in our family. Some have been passed down from generation to generation .

The recipes are added as we go or when we are gifted them. Therefor, they are in no particular order and are not categorized.

Enjoy!

Secret Alfredo Sauce

Ingredients:

1 pint heavy cream

1 stick butter

2 TBSP cream cheese

1 tsp garlic powder

1 cup fresh Parmesan

salt and pepper to taste

Directions:

Add all the ingredients together in a pan. Cook over medium-high heat until ingredients are fully combined and smooth. Turn stove down to low and simmer for 15-20 mins, uncovered. Stir occasionally, sauce will coat the spoon when ready.

Add fettuccine noodles and top with Parmesan and Oregano, or use as a dip.

Moms Meatloaf

Ingredients:

Handful of Shredded Cheddar Cheese

1.5-2 lbs Ground Beef, thawed

1 8 oz can Tomato Sauce

1 Envelope of Dry Onion Soup Mix

Half sleeve of Saltine Crackers, crumbled

1 Egg

Salt and Pepper to taste

Directions:

Preheat oven to 350 degrees. Mix all ingredients in a bowl (leaving out half of the tomato sauce, set aside). Put in greased loaf pan, press down lightly. Pour remaining tomato sauce over top. Cover with tin-foil and bake for 1 hour. Remove from oven, sprinkle top with cheese and continue baking, uncovered for 10 minutes.

Serve over White Rice or Mashed Potatoes.

Pistachio Pudding

Ingredients:

1 16 oz container Cool Whip

2 packages Pistachio Instant Pudding

2 24 oz cans of Pineapple Tidbits

2 cups Marshmallows

Directions:

Put Cool Whip in large bowl. Add in both packages of Pistachio Pudding mix. Add in both cans of Pineapple, juice included. Mix well, until smooth. Fold in Marshmallows until well blended. Chill for 2-3 hours before serving.

Yields about 12 servings. Sprinkle with chopped Pistachios, if desired.

Steak Marinade/Dipping Sauce

Ingredients:

1 C Balsamic Vinegar

1/2 C Soy Sauce

6 Tbsp Minced Garlic

4 Tbsp Honey

4 Tbsp Olive Oil

4 Tsp Black Pepper
2 Tsp Worcestershire Sauce

2 Tsp Onion Powder

Directions:

Mix well, using a wire whisk. If using as a marinade, place in zip lock bag and add meat. Chill in fridge for 1 hour. If using as a dip, store in airtight container and chill until ready to serve.

Double recipe if using for both marinade and dip, just be sure to separate before marinading.

Slow Cooker Chocolate Lava Cake

Ingredients:

1 box Devils Food Cake Mix     2 C Milk

3 Eggs                                   1 box Instant Chocolate Pudding

1/3 C Canola Oil                      2 C Chocolate Chips

1 2/3 C Water

Directions:

Add cake mix, eggs, oil and water into a bowl and stir until smooth with a mixer. Pour into well greased crock pot. Add milk with instant pudding mix and stir until smooth and thick. Drop ladle sized spoon fulls into the cake mixture, randomly. Coat with chocolate chips. Cook on low for 2 hours.

Serve with Cool Whip or Vanilla Ice Cream.

Hash brown Casserole

Ingredients:

1 lb Hamburger

1/2 bag Hash browns

1 Can Cream of Chicken soup

1 LB Shredded Cheddar cheese

1/2 Can milk

Salt and Pepper to taste

Directions: 

Pre-heat oven to 350 degrees. Brown hamburger, drain. Lay flat into well greased baking dish. Mix soup with Milk. Pour half into dish with hamburger and stir. Place layer of Hash browns over meat, top with half shredded cheese. Continue this process until ingredients are gone. Bake for 25 minutes.

This could also be a side dish, just remove the meat!

Green Bean Casserole

Ingredients:

2-3 Cans green beans

1 Can shoepeg Corn/ sweet

1 Container sour cream (small)

1 Cup shredded Cheddar cheese

1 Can cream of celery

Roll of Ritz crumbled

1 Small onion (Chopped)

1 Stick butter

Salt n Pepper to taste

Directions:

Pre-heat oven to 350 degrees. Mix together all ingredients except the Ritz and butter. Melt butter and add Ritz. Spread mixture evenly into 13×9 glass pan. Bake for 45-60 minutes. Enjoy

Yummy Roll Ups

Ingredients:

5 slices cooked ham

1 (8 ounce) package cream cheese, softened

5 Dill pickle spears

Directions:

Lay the ham slices on a serving plate and pat dry, spread cream cheese. place pickle spear in the middle of the cream cheese covered ham, roll into cylinders. Secure with toothpicks.

Lasagna Flatbread

Ingredients:

15oz Ricotta cheese container

8oz shredded mozzarella cheese, divided

3oz parmesan cheese

1 egg

2 teaspoons italian seasoning

1 pound sausage

26oz marinara sauce

6 eaches flatbread

Directions:

Pre-heat oven to 375 degrees, Combine ricotta cheese, 1/2 of the mozzarella cheese, Parmesan cheese, egg, and Italian seasoning in a bowl.Cook sausage in a skillet over medium heat until no longer pink, 5 to 10 minutes and drain, Stir in marinara sauce. Spread 1/6 of the cheese mixture evenly on each flatbread and cover with sausage mixture. Top with remaining mozzarella cheese. Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

Marinated Grilled Shrimp

Ingredients:

3 cloves minced garlic

1/3 cup olive oil

1/4 cup tomato sauce

2 table spoons red wine vinegar

2 table spoons chopped fresh basil

1/2 TSP salt

1/4 TSP cayenne pepper

2 LBS fresh peeled and deveined shrimp

skewers

Directions:

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Famous Butter Chicken

Ingredients:

2 beaten eggs

1 cup crushed crackers

1/2 TSP garlic salt

1 pinch black pepper to taste

4 skinless boneless chicken breast halves

1/2 cup butter cut into pieces

Directions:

Pre-heat oven to 375 degrees. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat. Arrange coated chicken in a 9×13 inch baking dish. Place pieces of butter around the chicken. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Garlic Broiled Chicken

Ingredients:

1/2 cup butter

3 TBS minced garlic

3 TBS soy sauce

1/4 TSP black pepper

6 boneless chicken thighs, with skin

1 pinch dried parsley to taste

Directions:

Pre-heat oven broiler and lightly grease cooking pan. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Red Curry Chicken

Ingredients:

2 TBS coconut oil

16oz boneless, skinless chicken breast cut into cubes

14oz can cream coconut

11oz bottle red Thai curry sauce

16oz package dried rice stick vermicelli noodles

Directions:

Heat oil in a large skillet on high heat. Add chicken cubes, cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees. Fill a large pot with lightly salted water and bring to a rolling boil, stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes, then drain. Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

Salsa Chicken

Ingredients:

4 skinless, boneless chicken breast halves

4 TSP taco seasoning

1 cup salsa

1 cup shredded cheddar cheese

2 TBS sour cream

Directions:

pre-heat oven to 375 degrees. Place chicken breast in a lightly greased 9×13 inch baking dish. Sprinkle taco seasonings on both sides of chicken breast, and pour salsa over all. Bake at 375 degrees for 25-30 mins or until chicken is tender and juicy and its juices runs clear.Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Lime chicken soft tacos

Ingredients:

1 1/2 LBS skinless and boneless chicken breast cubed

1/8 cup red wine vinegar

1/2 lime, juiced

1 TSP white sugar

1/2 TSP salt

1/2 TSP ground black pepper

2 green chopped onions

2 cloves minced garlic

1 TSP dried oregano

10 (6 inch flour tortillas)

1 diced tomato

1/4 cup shredded lettuce

1/4 cup shredded monterey jack cheese

1/4 cup salsa

Directions: Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.