Corn Pudding


3 T. butter
3 large eggs
1/2 C. sugar
3 T. self rising flour
2 C. milk
15 oz. can whole kernel corn, drained

How to make it

Place the butter in a 2 quart casserole dish in the oven as it preheats to 400 degrees. In a bowl, whisk together the remaining ingredients. Pour this into the casserole dish that the butter has melted in and return to the oven for 45-50 minutes until the pudding is set. It will be a tiny bit giggly, but not much.

BBQ Green Beans

12 oz. pkg. frozen "steamable" green beans
5 slices bacon, chopped
1/4 C. chopped onions
1/4 C. brown sugar
1/2 C. ketchup
1 T. worcestershire sauce
1/2 tsp. apple cider vinegar
1/8 tsp. dry mustard
1/4 tsp. pepper

How to make it

Steam the green beans according to pkg. directions. In a skillet, add the bacon and cook till it begins to get crisp, add in the onion and cook for 2-3 minutes, drain off the bacon grease. To the pan, add the brown sugar, ketchup, worcestershire sauce, vinegar and mustard. Stir to combine well. Reduce the heat to low and add the green beans to the pan, stirring to coat in the sauce. Cook for 5 minutes, season with the pepper before serving.

Cucumber Salad

1 med. cucumber, peeled and thinly sliced
1 small white or red onion, thinly sliced
1 med. tomato, chopped
1/2 C. white distilled vinegar
1/4 C. sugar
3/4 C. water
pinch of salt
1/4 tsp. dill weed, optional

How to make it

Put the cucumber, onion and tomatoes in a bowl. Whisk together the remaining ingredients and pour in the bowl. Give a good toss, cover and place in the fridge for 3 to 4 hours before serving.

Squash Dressing

3 C. chopped yellow squash
3 C. crumbled cornbread
10.5 oz. cream of chicken or celery soup
1/2 C. diced celery
1/3 C. diced onion
1 stick of butter, melted
3 large eggs, beaten
1/2 tsp. poultry seasoning
1/4 tsp. pepper
pinch of salt

How to make it

Cook the squash in boiling water till tender, drain well. Place the squash in a bowl and add the remaining ingredients. Once well combined pour into a lightly greased 9x13 pan. Bake in a 350 degree oven for 45 minutes.

Stove Top Mac and Cheese

1 1/2 C. elbow macaroni
1/2 tsp. salt
2 T. butter
1/3 C. milk
1 large egg, beaten
1 1/2 C. shredded sharp cheddar cheese
1/4 tsp. mustard powder
1/2 tsp. paprika
pepper to taste

How to make it

Bring a pot of water to a boil, add the salt and macaroni. Cook until the macaroni is tender. Drain and return the macaroni to the pot. Stir in the butter until it has melted then add the milk and stir. Add the beaten egg and return to med. high heat. Cook the mixture for 5-6 minutes, stirring until is has thickened. Stir in the cheese and seasonings and cook just until the cheese has melted. Serves 4-5

Stove Top Mac and Cheese

1 1/2 C. elbow macaroni
1/2 tsp. salt
2 T. butter
1/3 C. milk
1 large egg, beaten
1 1/2 C. shredded sharp cheddar cheese
1/4 tsp. mustard powder
1/2 tsp. paprika
pepper to taste

How to make it

Bring a pot of water to a boil, add the salt and macaroni. Cook until the macaroni is tender. Drain and return the macaroni to the pot. Stir in the butter until it has melted then add the milk and stir. Add the beaten egg and return to med. high heat. Cook the mixture for 5-6 minutes, stirring until is has thickened. Stir in the cheese and seasonings and cook just until the cheese has melted. Serves 4-5

Crock Pot Mac and Cheese

8 oz. elbow macaroni, cooked according to pkg. directions, drain
1 stick butter, melted
1 large can evaporated milk
10.5 oz. can cheddar cheese soup
3 C. shredded sharp cheddar cheese

How to make it

In a 4 quart crock pot, add the macaroni and stir in the next 3 ingredients. Stir in 2 1/2 C. of the cheese and then sprinkle the remaining cheese on top. Cover and cook on low for 3 hours, do not stir.

The Best Chip Dip

8 oz pkg of cream cheese, softened
1/2 c of ketchup
2 T milk
2 T of onion, finely chopped

How to make it

Mix all ingredients in a large bowl with an electric mixer until well blended. Refrigerate for 2 hours before serving with potato chips or fresh veggies

Makes about 1.5 cup

easy bacon and mushroom quiche


1 single pie crust (or 1 store-bought crust) 

5 eggs 
1 cup milk or cream 
Salt and pepper to taste 

1/3 cup chopped onions 
10 slices bacon, chopped 
1/2 red bell pepper, chopped 
1 cup sliced mushrooms 

3/4 cup grated sharp cheddar cheese

How to make it

1. Preheat oven to 375 degrees F. Line a quiche pan or pie pan with the unbaked pie crust. Beat eggs with milk, salt and pepper. Set aside.

2. Saute together onions and bacon. When almost cooked through, add bell pepper and mushrooms. Continue sauteeing until fully cooked and veggies are slightly soft.

3. Transfer veggies/bacon to the unbaked pie crust. Sprinkle with 1/2 the cheese. Pour the egg mixture over the veggies then sprinkle with the remainder of the cheese. Bake for 40-50 minutes or until filling is slightly puffed and browned and cooked through. Cool slightly before serving, to give the filling a chance to set and therefore slice and serve up nicer.

No Bake Strawberry Banana Pudding Twinkies Cake

Prep Time: 5 minutes
Total Time: 3 hours, 5 minutes
Serving Size: 6-8


10 Twinkies®, individually wrapped
4 cups whipped cream
2 cups strawberries, diced
2 cups strawberries, sliced
1 3.4 ounce box Jell-O banana cream pudding mix, instant
1 cup heavy cream
1 cup whole milk
2 tablespoons confectioners sugar
1 teaspoon vanilla


Rinse strawberries, pat dry. Slice half the strawberries, mix with confectioners sugar and set aside.
Dice remaining strawberries place in separate bowl and set aside to top cake with.
Place unwrapped Twinkies in a medium casserole dish. Mix pudding with milk, vanilla and heavy cream, and pour over Twinkies.
Next, top pudding with sliced strawberries, then top strawberries with whipped cream.
Lastly, place extra diced strawberries on top of whipped cream layer, cover with saran wrap and refrigerate for about 3 hours.

Banana Split Brownie Cake

1 box brownie mix (13x9 family size), plus oil & eggs per box recipe
1 box instant vanilla pudding (6 serving size), plus ingredients per box recipe
1 qt fresh strawberries
1 pkg walnuts
4-5 large bananas
1 large container of Cool Whip

How to make it

Bake brownie mix as directed and let cool. I usually under cook my brownies just a little for a more chewy brownie.
Make instant pudding and chill until brownies are cooled.
Once brownies are cooled, slice your bananas right on top of the brownies until they have a nice layer all over.
Pour your pudding on top of the bananas.
Now, spread your Cool Whip on top of that.
Slice up your strawberries and spread over the top. I chunk cut mine so you get a strawberry in every bite, lol.
Now sprinkle your walnuts all over and you're done. Keep refrigerated until time to eat. Sometimes I drizzle some chocolate syrup over the top too. If I'm really craving chocolaty goodness.

Starbucks Lemon Loaf


1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL


1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT


Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Pistachio Pudding Dessert


3 pk Ladyfingers
7 oz (2 bx) Pistachio Ins Pudding
3 c Milk
1 pk Cool Whip (lg)
4 Heath candy bars

How to make it

Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk. Place half the ladyfingers in the bottom of a 9" X 13" glass dish. Add half the pudding and half the Cool Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate. Mrs. James Hopkins 



1/3 C. shredded low fat sharp cheddar cheese
3 T. margarine, made with canola oil
1/2 C. chopped canadian bacon
1/2 to 3/4 C. skim milk
2 C. self rising flour
1 egg, scrambled

How to make it

Place the flour into a mixing bowl, add the margarine and using a pastry blender or fork cut the margarine into the flour. Once combined, add in the canadian bacon, cheese and scrambled egg. Slowly add in the milk, a little at a time, mixing with a fork. Once the dough forms (do not get it too wet so it is not sticky), flour your hands and knead the dough just a little, not to over work. With floured hands pinch off some of the dough and gently roll between your hands. Place on a lightly sprayed (I used canola oil cooking spray) baking sheet and lightly press down. Repeat with remaining dough. Bake in a 425 degree oven for 12-14 minutes or until tops begin to lightly brown. Brush with a little melted margarine if you desire

Taco Pizza

Taco Pizza

1 lb. ground beef
1 envelope taco seasoning mix
2 (8 oz.) cans Pillsbury crescent rolls
1 (16 oz.) can refried beans (I used the jalapeño kind)
2-3 cups shredded cheddar cheese or Mexican blend
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped
Heat oven to 375 degrees.

How to make it

Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.  Bake at 375 oven for 11 to 13 minutes or just until golden brown.
Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer.
Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.  Return to oven for 3-6 more minutes until cheese is melted.  Serve immediately.  Makes 12 main dish servings or 48 appetizers.

Mom's Meatloaf Cake


2 lb ground beef
1 small onion chopped
1 small green bell pepper diced
1 medium tomato diced
1 large egg
2 Tbsp garlic
1 c bread crumbs, seasoned
5 slice muenster cheese
1/4 c cheddar cheese, shredded
1 pkg idahoan mashed potatos

How to make it

Meat Mixture: Blend and mix onion,bell pepper,tomato,egg,garlic and seasoned bread crumbs. Divide meat in 4 portions.
Need 2 loaf pans.
One portion of meat mixture in each pan. 
1 1/2 slice muenster cheese on top.
Put remainder of meat portion on top of slice cheese. Cook for 30 @ 350.
About the last 10 minutes make mashed potatoes. I like the garlic butter flavor mashed potatoes. Take loaves out, put mashed on top of ONE loaf & sprinkle with sharp cheddar and also on top of plain meat loaf.
bake till cheese melts.
Removed Potato loaf first then put second loaf (the plain one)on top of potato loaf. Put last 2 slices of muenster cheese, pop in oven till cheese melts.

Apple wood Smoked Bacon Wrapped Meatloaf

1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs, Beaten
10 slices Thin/regular Bacon
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste

Preparation Instructions

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Coconut Brunch Bread


4 extra large eggs
2 c sugar
1 c vegetable oil
2 tsp coconut flavoring
3 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c buttermilk
1 c flaked coconut
1 c chopped walnuts


1 c sugar
1/2 c water
2 Tbsp butter
1 tsp coconut flavoring

How to make it

Beat the eggs in large mixing bowl. Add sugar, oil and coconut flavoring and blend well. Sift together flour, soda, powder and salt. Add this to the egg mixture, alternating with buttermilk. Fold in flaked coconut and walnuts.
Pour into greased and floured 10 inch bundt pan. 325 for 1 1/2 hours. Test
After the cake comes out of the oven and while still in the bundt pan, combine the sugar, water and butter. Bring to a boil and simmer for 5 minutes. Remove the topping from the heat and add 1 teaspoon of coconut flavoring. Pour immediately over the warm bread and let stand 4 hours before removing from the pan

Biscuit and Sausage Gravy Casserole


1 lb of Sage flavored sausage  
1 yellow onion diced  

4 tbs flour 
2 cups milk
 8 oz cream cheese, softened and cubed
salt and cracked black pepper to taste 

1 package Crescent rolls
1 package Golden Layers Flaky Biscuits 


Using a large, deep skillet cook crumbled sausage over medium heat until browned.
TIP: Dice up your onion while you wait!
Drain all grease except about 1 tsp. and add diced onion and cook until softened, about 5 minutes. 
Meanwhile preheat oven to 350 and in a large sauce pot heat milk over medium low heat and whisk in flour.  
Cook and constantly stir for 3-4 minutes until slightly thickened.  

Then add cream cheese and stir until melted. Keep whisking and get all those lumps out!  
Add salt and pepper to taste :) 

Pour sausage mixture into gravy or gravy onto sausage mixture and stir it up!
Grease a 9X13 baking dish, then spread out flat sheet of crescent roll.
TIP: have fun opening the crazy cans! 
Pour sausage gravy onto the crescent sheet and spread to cover.
Top with flaky biscuit dough, spaced evenly on top.

Bake for 20-22 minutes at 350 degrees until biscuits are golden brown on top.
Tips and Observations:
This dish is way more delicious than we planned on it being! 
The gravy taste soooo good, and we come from a family who has had the same gravy recipe for years and we were pretty weary of this one, but it might be even better than what mom used to make ;) 
Make sure you grease the pan!
We will use the Jr Grands biscuits next time in order to fit more biscuits on top 

Creamy Baked Mac and Cheese

Makes 8 -10 servings.

16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

How to make it

Heat oven to 375 degrees F.
1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)

3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot ... 

Creamy Corn Salad

1 (15 ounce) cans whole kernel corn, drained
1 medium tomatoes, seeded and diced
2 tablespoons green onions, chopped
1/3 cup mayonnaise
1/2 teaspoon dried basil (optional)
salt and pepper


Mix all ingredients in a small bowl. Season with the basil or try other herbs. I like cumin, or you might try dill weed. Add salt and pepper to taste.
Cover and refrigerate until ready to serve. Enjoy!
courtesy of food. com

Yellow Squash Casserole


1 cup mayonnaise ( low-fat is fine)
1 small onion, chopped
1/2 teaspoon salt
3/4 cup parmesan cheese
2 eggs, lightly beaten
1/4 teaspoon pepper
2 lbs yellow squash, cooked just till tender & drained
1/2 cup breadcrumbs ( crumbled Ritz cracker crumbs is okay)
1 tablespoon melted butter


Mix mayonnaise, onion, salt, cheese, eggs and pepper.
Add squash to mixture and stir gently.
Pour into a greased 1 1/2 quart casserole dish.
Mix bread crumbs and melted butter; sprinkle over casserole.
Bake at 350 degrees for 30 minutes or until nicely browned and set.

Corn Casserole

Corn Casserole 

1 can whole kernel corn, drained
1 can creamed corn
2 eggs beaten
1 stick butter, melted
4 heaping T. all purpose flour
2 T. sugar
1/4 C. diced green pepper (you can use red, I only had green)
1 C. whole milk
1/2 C. shredded cheddar cheese
1/4 tsp each salt and pepper

How to make it

Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hr. 20 min.

Crockpot Lasagna


1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese


Brown ground beef and drain.
Spoon 1 Cup spaghetti sauce in bottom of 4 quart crock pot.
Mix remaining sauce with beef.
Place 2 uncooked lasagna noodles on sauce in crock pot.
Spread 1/3 meat mixture on top of noodles.
Spread 3/4 Cup cottage cheese over meat.
Sprinkle 1/2 Cup mozzarella cheese over cottage cheese.
Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 Cup mozzarella cheese.
Place another layer of uncooked noodles, meat mixture, and mozzarella cheese.
Sprinkle Parmesan cheese over top.
Cook on low for 4 hours.

If cooked much longer, it gets a bit well done.

Moody's Custard Pie

8 eggs
1 cup sugar
1 teaspoon nutmeg
1 level tablespoon flour
1 teaspoon salt
5 cups milk

How to make it

In a large bowl, beat eggs with flour, salt, sugar and nutmeg. Stir in milk** and pour batter through strainer into deep 9-inch pie shell.  Bake 15 minutes at 400*F and reduce heat to 325*F and bake 25 to 30 minutes** or until pie is set.

My Notes:  This makes a lot of custard.  Even with my deep dish Pyrex pie plate, I still had probably a half a cup of custard that wouldn't fit into the pie plate. Would have made a nice single cup of custard if you wanted to take the time to cook it in a hot water bath, I think.

Do not skip straining the custard through a sieve.  It helps to smooth out the custard, removing any lumps of flour or strings of egg.

No way did this cook in the time allotted.  At the end of  30 minutes, my pie was very undercooked.  In total, I probably added another 15 minutes of cooking time.  Let me forewarn you, however.  My oven does not like to cook custard anything; I have the same issues with bread pudding.  Your best bet is to use a very thin knife at the end of 25 minutes and pierce the center of the pie.  If the knife comes out clean, the pie is done.  The center will still look wobbly, but that's fine as the pie will firm up once it's cooled completely.  Be careful not to overcook the pie as it will turn watery. 


Ingredients for Banana Pudding

1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas

Directions for Banana Pudding

Mix flour, salt, and sugar; add milk slowly.
Stir constantly over low heat until thickened.
Stir and cook for about 15 minutes.
Beat egg yolks in bowl and stir into mixture slowly stirring constantly.
Cook about 5 more minutes stirring constantly.
Remove from heat and add vanilla.
Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture.
Repeat layers, ending with custard on top.
Beat egg whites until stiff.
Add 1/4 cup sugar; whip until it peaks.
Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned.
Remove from oven and serve

Comforting Chicken & Noodles ~ Crock Pot


1 24 ounce package - frozen egg noodles
2 - 14.7 oz cans - cream of chicken soup - sometimes i use 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter - cut into pieces
1 - 32 oz chicken broth - may want extra to thin out, if too thick. the frozen noodles thicken the broth
mixed vegetables - optional - i didn't use this time
Chicken buillon to taste - optional - i add about a teaspoon of better than buillion chicken flavored paste - for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste - can add some parsley too if desire

How to make it :

Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
I whisk the bouillon with the broth and pour over soup.
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot.
Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. )
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve. Yum!

Cheesy Tater Tot breakfast casserole


1 smallblock of Velveeta cheese cubed
3/4bag of tater tots
1tube of Jimmy Dean sausage ground
1pack of hickory smoked bacon chopped
2 cansausage gravy of your choice
8 ozbag of cheddar cheese 


Cook tater tots on 450°F for 20 minutes or until golden brown.. Brown your chopped bacon and your Jimmy Dean sausage till done.. Place in baking dish.. and add tater tots Velveeta cheese mix together gently.. spread sausage gravy evenly on top.. Pour your eggs over take Fork gently pull apart so egg go's all the way through.. Spread cheddar cheese on top bake at 350°F for 40 to 45 minutes or until done

Homemade Sweet Dinner Rolls

Roll Dough Recipe:
1 Cup sour milk (mix 1 C. 2% or whole milk with 1 Tablespoon of lemon juice and let sit for 5 minutes)
4 Tablespoons of softened butter (let it sit out for 20 minutes or so, do not microwave to soften)
1 egg
3 1/4 C. flour
1/3 C. sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 Tablespoon Rapid Rise active dry yeast

How to make it

Breadmaker Instructions:  You simply dump in all of the ingredients in the order listed and start the dough cycle on the machine.  The machine mixes the dough and lets it rise.  After about an hour, the machine is done doing its work and it’s time to form the dough into rolls. Beth used this method.

Handmixing Instructions:  Mix 1 teaspoon sugar, yeast, and 1/2 C. warm water and leave untouched for 5 minutes.  Reduce milk by 1/2 cup – warm until lukewarm, add lemon, and let sit.  After 5 minutes, stir the yeast mixture into the milk mixture and stir in a large bowl.  Add in egg and butter; stir well.  Combine remaining dry ingredients and gradually stir into the wet ingredients.  When about half of the dry ingredients have been stirred in, sprinkle flour on a work surface and dump the dough out of the bowl – it will be really sticky at this point.  Work the remaining flour mixture into the dough, kneading and turning the dough, and adding flour mixture until the dough is smooth and elastic.  Form the dough into a ball.  Grease a large clean bowl with butter and place the dough inside.  Flip it over once so all of the dough has some butter coating it.  Place a damp towel over the bowl and place it in a warm draft-free location to rise.  You can turn on your oven to its lowest setting for a couple minutes and place the dough bowl in there or just set it in a warmer part of the kitchen/house.  The dough will double in size over about an hour’s time.  Once it has risen, punch the dough down and you are ready to form the dough into rolls.

Forming the Dough into Rolls:  Grease an 9″ x 13″ glass casserole dish with butter.  Dab the tips of your fingers in some butter and pluck a golf ball size piece of dough from the bowl.  Form it into a smooth ball by wrapping the dough from the top and sides around and into the bottom center.  It’s kind of hard to explain, but you’re kneading the roll in your hands and forming a smooth top on the ball at the same time.  The dough can be a little sticky – be sure you regrease your fingers for every roll and work the dough just on your fingertips.  Place the roll into the pan.  I make 20 rolls for each batch of dough.  You may have to redistribute some of the dough to make evenly formed rolls to fill the pan – that’s fine.  Once your pan is full, place a dry towel over the top and place the pan in a warm, draft-free location to rise once again.  This takes about 1 to 1 1/2 hours.  When you can gently press your finger into the roll and the dough does not bounce back up, they’re ready to bake.

Baking the Rolls:  Preheat the oven to 375 degrees.  Remove the towel from the roll pan before baking.  Bake rolls for 12-15 minutes.  The rolls are done when the tops are deep golden brown and the bottoms of the rolls are mostly cooked.  When you’re baking in a clear glass pan, you can peek at the sides and bottom edges to see if there’s a little browning.  It can be hard to tell and you’ll likely need to bake a few batches to get a feel for the level of doneness you want.  I like my rolls just a little dough-y, but some people don’t.  Granny used to tap on the rolls in the oven to check for doneness; I do this, too, but I have no idea what I’m listening/feeling for, it’s just a gesture.  ha!
A Couple Notes:  A few things that I think make a significant difference in the outcome – 1.  milk with a higher fat content is preferable, 2.  use real butter, 3.  use a glass baking dish, 4. undercooked is better than overcooked.

Spaghetti Corn

1-15oz can whole kernel corn drained
1-15 oz can cream style corn
1/4 c melted margarine
1 cup shredded velveeta cheese Beth cubed the velveeta
1 cup broken spaghetti

How to make it

Mix all together in a 2 qt casserole. Bake 350 1/2 hour covered. Remove cover bake another half hour...angel hair pasta doesn't work very good in this

Low Carb Spinach Lasagna

1 pound ground beef 
2 tablespoons onion, chopped 
1/8 teaspoon garlic powder 
1/2 cup spaghetti sauce 
8 ounces cream cheese 
1 egg 
1/8 teaspoon pepper 
10 ounces frozen chopped spinach, thawed & drained 
4 ounces mozzarella cheese, shredded 
2 tablespoons parmesan cheese 

How to make it

Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350º about 30 minutes until hot and bubbly.

Number of Servings: 8

Chocolate Banana Cake With Nutella Frosting

For the Chocolate Banana Cake 
1/2 cup butter, softened 
3/4 cup sugar 
3/4 cup brown sugar 
2 eggs 
2 teaspoons vanilla extract 
1 teaspoon salt 
1 teaspoon baking soda 
1 teaspoon cinnamon 
2 cups flour 
1/4 cup dark cocoa powder 
1 1/2 cups smashed ripe banana (3) 
For the Nutella Frosting 
1/2 cup butter, softened 
1 teaspoon vanilla 
1/4 teaspoon salt 
1/2 cup Nutella 
2 cups powdered sugar 
4 Tablespoons whipping cream 
chocolate curls or sprinkles

How to make it

Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again. 

Stir together the salt, baking soda, cinnamon, flour, and cocoa powder. Slowly add to the butter mixture alternately with the smashed bananas. Spread in a greased 9x13 pan. Bake at 350 degrees for 30-32 minutes. Let cool completely.

Beat the butter, vanilla, salt, and Nutella until creamy. Slowly add the powdered sugar and whipping cream. Beat until light and fluffy. Spread over the top of the cooled cake. Top with chocolate curls or sprinkles. Store in a tightly sealed container on the counter. Cut into 24 squares.

Pecan Pie Bark

2 sticks butter
1 cup white sugar Beth used brown sugar instead1 and ¼ cups pecan halves
1 tsp vanilla
About 2 pkgs (approx. 12 sheets) honey graham crackers

How to make it

Preheat oven to 350 degrees F.

Place graham crackers tightly across jelly roll sheet that is lined with foil. 

In a large saucepan, bring the butter and sugar to a boil over medium heat for 5 minutes, stirring constantly. Add the pecans and vanilla and boil 2 more minutes

Carefully (and evenly) pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly.

Immediately pop graham crackers into the oven and bake for 10 minutes.  Allow graham cracker bark to cool completely before breaking into pieces and storing in an airtight container.