Caden Pettit 

Recipe Collection

Table of Contents

Introduction …………………………………………………….. 3

Breakfast ………………………………………………………… 4

Soups/Salads ……………………………………………………. 8

Entrees …………………………………………………………… 12

Desserts …………………………………………………………. 16

Appetizers/Munchies …………………………………………… 21

Introduction

My name is Caden, I am 13 and in 7th grade at Carmichael Middle School. I have played Junior Bombers football the last 6 years. My dad has been my team’s coach for 4 years. I also play baseball and basketball.

I have not cooked a whole lot at home, but there is one thing I help my mom make is apple bars (recipe is in the Desserts section). The recipe is my great-great grandma’s and she made them for my Gram for their birthdays (5 days a part). So my mom is keeping a tradition going and makes the apple bars on grandma’s birthday. I also help out with Thanksgiving dinner prep by peeling the potatoes and then mash them after they are cooked.

I have learned some new things to cook since taking Family Consumer Science.

The recipes that follow are from my mom and grandma’s recipe books, which are a combination of family/friends/”can’t remember where they came from” recipes. Several of the desserts are from my great-great grandma who was born in Leeds, England and raised in Canada.

Breakfast

This is an old recipe my Gram made all the time.  She said what made them light and airy was whipping the egg whites and “folding” them into the batter.

Waffles

Ingredients

2 cups flour

3 tbsp baking power

1/2 tsp salt

1 tsp sugar

2 eggs (separated from yolk)

1-3/4 milk

4 tbsp oil

Directions

In a large bowl, sift together flour, baking powder, salt, and sugar. Add yolks, milk, and oil. Stir mixture until smooth and no lumps. In a small bowl, beat egg whites until stiff. Fold beaten egg whites into flour mixture.

Heat waffle iron. Pour waffle mixture in the center of waffle iron and close top lid. Heat until desired crispness.

Both my mom and Gram make this breakfast casserole on occasions when relatives stay overnight because it can be fixed the night before it is served.

Breakfast Casserole

Ingredients

1 lb bulk sausage

1 cup grated cheddar cheese

6 eggs, well beaten

6 slices bread – decrusted and cubed

2 cups milk

1 tsp salt

1/2 tsp dry mustard

Directions

Brown sausage on medium heat in a large skillet. Drain the grease from the sausage. Let sausage cool and then crumble it. Set aside. Add milk, cubed bread, salt, and dry mustard to the beaten eggs. Add browned sausage and graded cheese to the egg mixture. Pour into a 9″ x 9″ baking dish and refrigerate overnight.

The next morning, remove from refrigerator and let stand at room temperature for 45-60 minutes. Preheat oven to 350 degrees and bake casserole for 45 minutes.

Let set 5 to 10 minutes before cutting. Serve with fruit and breakfast pastries.

Breakfast Burritos

Several of my family members are border-line diabetics and these breakfast burritos are a go-to favorite.

Ingredients

2 tbsp vegetable oil

4 cups (12 oz bag) frozen shredded hash brown potatoes

8 eggs

1/2 tsp salt

1/2 tsp pepper

6 fully cooked breakfast sausage links, cut in 1/4 inch pieces

1 package (11 oz) flour tortillas for burritos

Directions

In a 12-inch skillet, heat the oil over medium heat. Add frozen hash browns in an even layer Cook potatoes 7 minutes without stirring. Cook an additional 6 to 8 minutes stirring occasionally until brown on both sides. Transfer hash browns to a medium-size bowl. Wipe out skillet and set aside.

In a large bowl, beat eggs, salt, and pepper until well blended. In the skillet, cook sausage 2 to 3 minutes over medium heat, stirring occasionally until brown. Add egg mixture and cook an additional 2-3 minutes. Add egg and sausage mixture to hash browns and mix well.

To assemble burritos, spoon a line of hash brown/egg mixture down the center of each tortilla, top with cheese, and roll up tightly to secure filling.  Enjoy!!

To store, wrap each burrito in foil and store in refrigerator up to 5 days — or freeze.

Soups/Salads

Crockpot Chili

Another great recipe my entire family likes. My Gram got this recipe from a friend and makes it a lot during winter.

Ingredients

2 lb ground turkey (or ground round)

Chili powder

Garlic powder

The list of beans below are Bush’s Chili Beans, 15-16 oz. can:

2 cans white chili beans (mild sauce)

2 can pinto beans (medium sauce)

2 cans black beans (mild sauce)

1 can red kidney beans, drained and rinsed

1 14-15 oz can diced tomatoes

1 medium jar of Picante Sauce (medium)

Directions

In a large skillet, brown turkey (or ground round) seasoning with the garlic powder and chili powder.  When thoroughly cooked, add the meat into the crockpot.  Add beans, tomatoes, and Picante Sauce and stir.  Set crockpot on low heat and simmer for 4-1/2 to 5 hours.  Half way through the simmering process, add additional garlic and/or chili powder to your taste.

Serve with cornbread or saltines.

Quinoa Salad

My favorite salad!!  When my Gram makes it she adds EXTRA olives and onion just for me!!  I love anything pasta or rice.

Ingredients

1 cup quinoa

2 cups water

1 6.5 oz can sliced black olives

1 large onion

1 red or orange bell pepper, diced

Olive Garden Italian Dressing

Options:  Green olives, celery, green onions, or cherry tomatoes can also be used — be creative

Directions

Bring quinoa and 2 cups water to a boil. Reduce heat, cover, and cook for 15 minutes until water is absorbed. Remove from burner and let cool.

When quinoa is cooled, remove from pan into serving bowl.  Add the olives, onion, and bell pepper and mix well. Add Olive Garden dressing, but do not saturate or the quinoa will be too mushy.

My mom doesn’t remember where this recipe came from, but we have had it several times. It’s a lot of work, but a very tasty and good summer salad

Pretzel Salad

Ingredients

2 cups crushed pretzel sticks (not too fine)

1 cup + 3 Tbsps sugar

3/4 cup melted butter

1 8-oz pkg cream cheese, softened

1 medium tub of Cool Whip

1 large (or 2 small) pkg of Jello – strawberry or raspberry

2 cups boiling water (for Jello)

1 10-oz pkgs of frozen strawberries or mixed berries, thawed

Directions

Preheat oven to 350 degrees.

Blend crushed  pretzel sticks with 3 tbsps of sugar and the melted butter. Spread mixture in a 9×13 baking dish and pat smooth. Place in oven and bake for 8 minutes (do not over bake). Remove from oven and cool.

Blend softened cream cheese with 1 cup sugar and the cool whip. Spread mixture over pretzel crust.

Dissolve Jello in 2 cups boiling water. Add thawed frozen fruit.  Allow Jello to thicken, then spread over cream cheese layer.

Refrigerate until ready to serve. Cut into squares.

Entrees

This recipe is from my Gram’s aunt who made it a lot.  Gram made it often.  The pineapple gives it the tangy-sweet taste.

Sweet & Sour Meatballs

Ingredients

1 lb ground beef

1/4 cup bread crumbs

2 tbsp chopped onion

Salt and pepper

1/4 cup sugar

2 tbsp cornstarch for thickening

1 tbsp soy sauce

2 tbsp vinegar

1/2 cup water

1/2 cup pineapple juice

2 green peppers cut in 1 inch strips

1 13-1/4 oz can pineapple chunks

Directions

In a large mixing bowl, combine beef, breadcrumbs, onion, salt, and pepper. Mix thoroughly. Shape into balls and brown in hot oil. Remove meatballs and drain fat from the pan.

In the same pan, combine sugar, cornstarch, soy sauce, vinegar, water, and pineapple juice. Cook on medium heat stirring constantly until mixture thickens and boils. Add green peppers and pineapple chunks. Cover and simmer 15 to 20 minutes.

Serve over rice.

This recipe came from a friend of my mom and Gram.  With there husbands, a group of 8 took dance lessons and took turns providing the main dish at get-togethers. My grandpa really liked this one.

Chicken Continental

Ingredients

3 lb cutup chicken breasts

1 can cream of chicken soup

1 tsp salt

1 tbsp chopped parsley

1/8 tsp Thyme

1-1/3 cups minute rice (uncooked)

1/3 cup seasoned flour

1/4 cup butter

2-1/2 tbsp grated onion

1/2 tsp celery flakes

dash of pepper

1-1/3 cups water

Directions

Preheat oven to 375 degrees.

Roll cutup chicken in flour and brown in butter in a large frying pan over medium heat.  Remove browned chicken and set aside.  Stir cream of chicken soup, seasonings and 1-1/3 cups water into drippings.  Cook and stir until mixture comes to a boil.

Spread rice in a 1-2/2 qt. shallow casserole dish.  Pour all but 1/3 cup of the soup mixture over rice.  Stir to moisten.  Top with browned chicken and rest of sup mixture.

Bake in preheated oven for 30 minutes or until tender.

Gram took this recipe from her mom’s recipe collection and modified it. She said that she and my grandpa didn’t care for ricotta cheese, so they substituted. Any they liked it just fine.

Lasagna

(Without Ricotta Cheese)

Ingredients

1 small onion, diced

1 lb ground beef

1 15 oz can tomato sauce

1/8 tsp instant minced garlic

1.2 lb lasagna noodles

6 oz grated cheddar cheese

2 small sprigs parsley

2 cups canned tomatoes

1 tsp oregano

1 tsp salt

3/4 lb grated mozzarella cheese

4 oz grated parmesan cheese

Directions

Preheat oven to 350 degrees

In a large skillet, brown beef.  Add onion, parsley, tomatoes, tomato sauce, garlic, oregano, and salt.  Cover and simmer on low for 1 hour.

Cook lasagna noodles according to package directions.  Drain.

Cover bottom of a 9×13 baking dish with sauce.  Add a layer of lasagna noodles.  Sprinkle with half of mozzarella cheese.  Add rest of sauce and repeat layers.

Top with cheddar and parmesan cheeses.

Bake for 30 minutes.  Remove from oven and let stand for 5 minutes for easier cutting.

Desserts

As you scroll through the following recipes, do you get the feeling my family loves desserts?

My mom and grandparents were introduced to Mississippi Mud about 25 years ago. My mom’s aunt made it for someone’s birthday and my grandpa loved it so much that Gram made it often. Not so much anymore.

Mississippi Mud (Cake)

Preheat oven to 350 degrees.

Ingredients (for cake)

2 cubes margarine

2 cups sugar

4 eggs

1 tsp. vanilla

1-1/2 cups flour

2 tbsp cocoa

1/2 tsp. baking soda

1-1/2 cups chopped walnuts

1 cup coconut

1 regular size jar Kraft Marshmallow Cream

Ingredients (for icing

1/2 cup margarine

1/2 cup milk

3/4 to 1 box of powdered sugar

1/3 cup cocoa

1 tsp vanilla

1 cup chopped walnuts

Directions (cake)

In a large mixing bowl cream together well 2 cubes margarine, 2 cups sugar, 4 eggs, and 1 tsp. vanilla.  Add flour, 2 Tbsp cocoa, 1/2 tsp. baking soda, 1-1/2 cups chopped walnuts, and 1 cup coconut.  Mix well.

Pour into ungreased 13×9 baking dish and spread evenly.  Bake for 30 minutes.  Remove and while hot, spread with 1 jar Kraft Marshmallow Cream.  Set aside and prepare icing.

Directions (icing)

In a large sauce pan, combine 1/2 cup margarine, 1/2 cup milk, 1/3 cup cocoa, 1 tsp. vanilla and bring to a boil.  Remove from heat and let cool.  (If you are in a hurry, set the pan in a small amount of cool water to speed up the cooling).

Add powdered sugar until icing is spreading consistency.  Ice the cake and top with chopped walnuts.

My great great grandma and my Gram’s birthdays were 5 days apart so my great great grandma would make these Apple Bars for my Gram on her birthday. Later on Gram made them for herself until my mom took over. Last few years I helped with peeling the apples. This is becoming a family ritual.

Apple Bars

Preheat oven to 400 degrees.

Ingredients

2-1/2 cups flour

1 tsp salt

1 egg yolk and enough milk to make 2/3 cups

1 cup shortening

1 cup crushed cornflakes

6 to 7 large apples, peeled and sliced

1 cup sugar

1 tsp cinnamon

1 cup powdered sugar

1/2 tsp vanilla

3 tsp water or milk

Directions

In a large mixing bowl, combine flour, 1 tsp. salt, egg yolk and shortening.  Mix together thoroughly.  Divide pastry dough in half.

Roll half of pastry into a rectangle and place in ungreased cookie sheet.

Sprinkle crushed cornflakes in even layer over pastry.  Arrange apples on top of cornflakes.  Mix sugar and cinnamon and sprinkle over apples.

Roll out remaining dough and place on top of apples and crimp edges.

Bake in preheated oven for 1 hour.  Glaze while hot.

Glaze

Combine powdered sugar, vanilla and water or milk.  Mix until smooth and drizzle over baked apple bars.

Serve with ice cream.

Gram got this recipe many years ago from the Tri-City Herald newspaper. It is a tradition that she makes them every Thanksgiving.

Pumpkin Cookies

Preheat oven to 375 degrees.

Ingredients (cookies)

1 cup shortening

1 cup sugar

1-1/2 cups canned pumpkin

1 egg

1 cup butterscotch chips

1 cup raisins

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 cup nuts

Directions

In a large mixing bowl, cream shortening and sugar thoroughly.  Add pumpkin and egg and mix well.  Combine flour with soda, cinnamon, and salt.  Blend into creamed mixture. Stir in chips, nuts and raisins.

Drop by tablespoonful onto ungreased baking sheet.  Bake 10-15 minutes.  When completely cool, frost  with icing.

Ingredients (icing)

1/2 cup butter

1 cup brown sugar

1/2 cup milk

1-3/4 to 2 cups powdered sugar

Directions

In a medium sauce pan, melt butter.  Add brown sugar and boil over low heat for 2 minutes stirring constantly.  Add milk and bring to boil. Cool to lukewarm.

Beat in the powdered sugar gradually until spreading consistency.

Yum yum!!

This recipe was a favorite of my great great grandma’s. Gram says she always had them available whether they were camping, fishing, or at family gatherings. My Gram made them a few times but not for a long time. My mom saw the recipe and decided to try them. Everyone really liked them, so I guess there back in.

Overnight Cookies

Ingredients

1 cup brown sugar

1 cup sugar

1-1/2 cups shortening

3 eggs well beaten

1 cups chopped walnuts

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

4 cups flour

Directions

In a large mixing bowl, cream shortening with sugars. Add eggs slowly, mixing thoroughly. Add nuts and the remaining ingredients.

Shape into 2 rolls (approximately 10″ long and about 10-11″ round) and wrap in wax paper. Refrigerate overnight. Dough can be kept in refrigerator for about 7 to 10 days. That way cookies can be baked as needed and eaten when warm.

Slice dough and bake at 375 degrees for 8 minutes.

Appetizers/Munchies

Appetizers

This dip recipe is my mom´s usual party favorite that she makes when a luncheon is set up for work. And she got it from a work luncheon years ago.

Seven Layer Dip

Ingredients

1 16 oz can refried beans

1 4.5 oz can chopped green chilies (undrained)

1 tbsp fresh lime juice

2 tbsp fresh lime juice (for avocado layer)

2 tsp chili powder

1/4 tsp ground cumin

salt

3 avocados, halved, pitted, flesh spooned out (see note below)

1 cup sour cream

1/2 cup mayonnaise

1 cup salsa (drain to equal 1 cup if salsa is quite runny)

3/4 cup sliced canned black olives, drained

1 cup grated pepper jack cheese

1/2 cup thin sliced scallion greens, green part only

Directions

You will need 3 small bowls. In the first bowl, mix the beans, chilies, 1 tbsp lime juice, chili powder and a pinch of salt. In the next bowl, mash avocados with a fork and stir in remaining lime juice and 1/2 tsp salt to make guacamole.  In the 3rd bowl, mix sour cream and mayonnaise.

In a 9¨ deep-dish pie plate (or similar size pan) spread a layer of the bean mixture, then guacamole, then sour cream, and finally salsa. Sprinkle with olives and cheese.

Dip can be covered and refrigerated for 2 days. Serve with green onions sprinkled on top.

Note: If fresh avocados are not available, substitute 16 oz (about 1 1/2 cups) of prepared guacamole, seasoned with fresh lime juice.

This is our family Christmas Eve party dip that we have had for the past 10 years.  Now it is a family tradition.

 Famous Queso Velveeta Dip

Ingredients

1 10 oz can diced tomatoes

1 small can green chilies

1 16 oz package Velveeta cheese cut into 1/2¨ cubes

1 8 oz can chili

Directions

In a medium size sauce pan and heat on medium until cheese is melted completely. Stir frequently until well blended    (approximately 5 minutes). Remove from heat and serve with tortilla chips.

Munchies

Here is one more family tradition for the Christmas holidays that is used for snacking. Both my mom and Gram make it, so we have it lots. Very crunchy and delicious.

Cheerio Mix

Ingredients

6 cups Cheerios cereal – Honeynut or Plain

1 cup salted peanuts

1 cup raisins

1/2 cup butter

1 tsp soda

1 cup brown sugar

1/4 cup light corn syrup

Directions

Preheat oven to 250.

In a large mixing bowl, add Cheerios, peanuts, and raisins.Mix well and set aside. In a medium sauce pan, melt butter, soda, sugar, and corn  syrup over medium heat.  Bring to a boil and stir thoroughly. Remove from heat and pour over Cheerio mix and stir thoroughly. Pour mixture into a 9×13 greased pan and bake for 15 minutes. Remove from oven and let stand for 10 minutes and then break up with spatula.

Store in an air-tight container.

I made this in Consumer Science class last year and really liked it.  My Gram and I made a batch this past weekend. We tried the chocolate/peanut butter chips (including the 1/4 cup peanut butter) instead of the regular chocolate chips. Turned out good and didn´t make it too peanut buttery.

Chex Muddy Buddies

Ingredients

9 cups Corn Chex (any combination of Rice, Wheat, Chocolate, Corn, or all of them)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter

1 tsp vanilla

1 1/2 cups powdered sugar

Directions

In a large bowl, measure cereal and set aside. In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High for 1 minute. Stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal and stir until evenly coated. Pour cereal mixture into a 2-gallon resealable food storage bag. Add powdered sugar. Seal bag and shake until well coated. Remove from bag and spread on waxed paper to cool. Store in air-tight container.