Bathtub Cleaner

 Ingredients:

¼ C. baking soda

1 T. liquid detergent

Vinegar

Directions:

1. Combine baking soda and detergent.
2. Add vinegar to give it a thick, creamy texture.

Easy Ham and Swiss Pie

 Ingredients:

1½ C. cubed, fully cooked ham

1 C. shredded swiss cheese (4 oz.)

¼ C. chopped green onion or chopped onion

½ C. Original Bisquick mix

1 C. Milk

¼ t. salt, if desired

⅛ t. pepper

2 eggs

1 tomato, sliced

1 green bell pepper, cut into rings

Directions:

1. Heat oven to 400° F.
2. Grease 9-inch pie plate.
3. Sprinkle ham, cheese, and onions in pie plate.
4. Stir Bisquick, milk, salt, pepper, and eggs until blended.
5. Pour into pie plate.
6. Bake 35 to 40 minutes or until knife inserted in center comes out clean.
7. Cool 5 minutes.
8. Garnish with tomato and bell pepper.

Rice Krispies Treats

 Ingredients:

3 T. butter

10 oz. Jet-Puffed Marshmallows (about 40) or 4 C. Jet-Puffed Marshmallows

6 C. Kellogg's Rice Krispies cereal

Directions:

1. In large saucepan melt butter over low heat.  
2. Add marshmallows and stir until completely melted.  
3. Remove from heat.
4. Add cereal.
5. Stir until well coated.
6. Using bettered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
7. Cool.
8. Cut into 2-inch squares.
9. Best if served the same day.

Homemade Vapor-Rub

 Ingredients:

½ C. olive oil, coconut oil, or almond oil

2 T. beeswax pastilles

20 drops of Eucalyptus Oil

20 drops Lavender Oil

10 drops Rosemary Oil

Directions:

1. Melt beeswax with oil of choice in a double boiler until just melted.
2. Add the essential oils (use half the amount for a baby version or dilute with canola oil before using).
3. Stir until will mixed and pour into some type of container with a lid to store.  Little tins work well, as do small jars.
4. Use as needed to help sooth coughing and congestion.

Crustless Crab Quiche

 Ingredients:

8 oz. imitation crab meat, chopped

1 C. low-fat cheddar cheese, shredded

1 C. onion, chopped

4 large eggs

1 C. evaporated skim milk

½ t. salt

½ t. dry mustard

⅛ t. pepper

1 dash paprika

Directions:

1. Preheat oven to 400° F. (375° F for glass pie plate)
2. Spray 9" pie plat with non-stick spray.
3. Combine chopped crab, onion and cheese.
4. Press into pie plate.
5. Beat together remaining ingredients except paprika and pour over the crab.
6. Sprinkle with paprika.
7. Bake for 30 minutes.

Banana Crumb Muffins

Ingredients:

Muffins:

1½ C. all-purpose flour

1 t. baking soda

1 t. baking powder

½ t. salt

3 bananas, mashed (about 1½ cups)

¾ C. white sugar

1 large egg, lightly beaten

⅓ C. unsalted butter, melted

1 t. vanilla

1 t. cinnamon

½ t. nutmeg

Crumb Topping:

⅓ C. packed brown sugar

2 T. all-purpose flour

⅛ t. cinnamon

1 T. butter

Directions:

1. Preheat oven to 375° F (190° C). 
2. Lightly grease 12 muffin cups, or line with muffin liners
3. In a large bowl, mix together 1½ cups flour, baking soda, baking powder and salt. 
4. In another bowl, beat together bananas, sugar, egg, vanilla, cinnamon, nutmeg and melted butter. 
5. Stir the banana mixture into the flour mixture just until moistened. 
6. Spoon batter into prepared muffin cups.
7. For the crumb topping: In a small bowl, mix together brown sugar, 2 T. flour and ⅛ teaspoon cinnamon. 
8. Cut in 1 tablespoon butter until mixture resembles wet sand. 
9. Sprinkle topping over muffins.
10. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. 
11. Cool and store in an airtight container.

Easy Pizza Dough

Ingredients:

1 C. warm water (110° F.)

2 ¼ t. Active Dry Yeast (1 packet)

1 t. granulated sugar

2 ½ C. all-purpose flour

2 T. extra virgin olive oil

1 t. kosher salt

¼ t. garlic powder

Directions:

1. Place warm water, yeast and sugar into bowl of a stand mixer with dough hook attachment attached.
2. Mix gently then let sit until doubled in size, about 5 minutes. 
3. With mixer on low, add flour, olive oil, salt and garlic salt. 
4. Scrape sides of bowl and let mixer knead dough for 5 minutes. 
5. Dough should clean the sides of the bowl. Add sprinkles of flour or water if needed to get the bowl cleaned while kneading. 
6. After 5 minutes of kneading, remove dough from mixing bowl with floured hands, and transfer to a floured countertop. 
7. Fold dough over itself a couple times then form into a round ball.
8. When ready, place dough onto a pizza pan, pressing or rolling to a 12-inch round, or larger for a more thin crust. 
9. Spoon pizza sauce of your choice over dough leaving a 1 inch border around edges. 
10. Top with shredded mozzarella cheese and toppings of your choice. 
11. Bake in a preheated oven at 400° F. for 15 minutes, until crust is cooked through. 
12. Remove and let cool for 5 minutes before slicing.

Shepherd's Pie

 Ingredients:

3 large (1½ to 2 lbs.) potatoes , peeled and quartered

1 t. salt 

8 T. (1 stick) butter, divided

1 medium onion, chopped (about 1½ cups)

1 to 2 C. mixed vegetables, such as diced carrots, corn, or peas

1½ lbs. ground round beef

½ C. beef broth

1 t. Worcestershire sauce

Pepper and/or other seasonings of choice

Directions:

1. Boil the potatoes.
2. Preheat the oven to 400°F.
3. While the potatoes are cooking, melt 4 T. of the butter in a large sauté pan on medium heat. 
4. Add the chopped onions and cook until tender, about 6 to 10 minutes.
5. Add your vegetables according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
6. If adding peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
7. Add ground beef to the pan with the onions and vegetables. 
8. Cook until no longer pink. 
9. Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). 
10. Season with salt and pepper.
11. Add the Worcestershire sauce and beef broth. 
12. Bring the broth to a simmer and reduce heat to low. 
13. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
14. When the potatoes are done cooking, remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter. 
15. Mash, taste, and adjust seasonings with salt and pepper.
16. Spread the cooked filling in an even layer in a 9 x 13-inch baking dish.
17. Spread the mashed potatoes over the top of the ground beef mixture. 
18. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. 
19. Place in oven and cook until browned and bubbling, about 30 minutes. 
20. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Spaghetti Lasagna

 Ingredients:

1 lb. spaghetti

2 eggs, lightly beaten (divided)

½ C. finely grated Parmesan

2 T. extra-virgin olive oil

1 onion, chopped

3 garlic cloves, minced

1 lb. ground beef

2 T. tomato paste

1 28 oz. can crushed tomatoes

¼ t. dried oregano

3 C. ricotta

3 C. shredded mozzarella

2 T. chopped Italian parsley

Directions:

1. In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes.
2. Drain water then return the spaghetti to the pot. 
3. Add 1 egg and the Parmesan and toss to combine.
4. Meanwhile, make sauce. In a large pot over medium, heat olive oil. 
5. Add onion and cook until tender, about 5 minutes. 
6. Stir in garlic and cook until fragrant, about 30 seconds. 
7. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. 
8. Drain fat then return the pot to medium heat and stir in tomato paste. 
9. Cook for 1 minute, then add the crushed tomatoes and oregano. 
10. Season with salt and pepper and simmer for 10 minutes. 
11. Preheat oven to 350° F.
12. In a medium bowl, combine ricotta and remaining egg. Stir to combine.
13. In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. 
14. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. 
15. Repeat once more. 
16. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. 
17. Garnish with parsley.

Ninety-Minute Cinnamon Rolls

We tried this recipe on Christmas morning.  Several years ago, without even realizing it, I started a new Christmas morning tradition of having cinnamon rolls after exchanging presents.  Up until this past Christmas it was always a package of canned rolls.  This year it slipped my mind to buy a package.  So while my husband and oldest daughter slept, my youngest and I made a batch of homemade cinnamon rolls.  Everyone was very happy with them.

Ingredients:

Dough:

¾ C. milk

¼ C. butter, softened

3 ¼ C. all-purpose flour

¼ C. white sugar

1 (.25 ounce) pkg. instant yeast

½ t. salt

¼ C. water

1 large egg

Cinnamon Filling:

1 C. brown sugar, packed

½ C. butter, softened

1 T. ground cinnamon

Icing:

7 T. butter, softened

2 oz. cream cheese, softened

2 T. milk

½ t. vanilla extract

1 ½ C. confectioners' sugar, sifted

¼ t. salt

Directions:

1. Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge. 
2. Remove from heat and stir in butter until melted, set aside.
3. Combine 2 ¼ cups flour, white sugar, yeast, and salt in a large bowl. 
4. Add milk mixture, water, and egg; beat well. 
5. Add remaining 1 cup flour, ½ cup at a time, stirring well after each addition.
6. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. 
7. Cover with a damp cloth and let rest for 10 minutes.
8. While dough is resting, mix together brown sugar, butter, and cinnamon in a small bowl, set aside.
9. Preheat the oven to 375° F (190° C).
10. Grease a 9x13-inch baking dish.
11. Roll dough out on a lightly floured surface into a 12x9-inch rectangle. 
12. Spread brown sugar mixture over dough. 
13. Roll up dough and pinch seam to seal. 
14. Cut into 12 equal rolls and place cut-side up in the prepared baking dish. 
15. Cover and let rise until doubled, about 30 minutes.
16. Bake in the preheated oven until browned, about 20 minutes. 
17. While the rolls are cooking, prepare the Icing.
18. Beat together butter and cream cheese in a large bowl until creamy. 
19. Blend in milk and vanilla
20. Gradually mix in confectioners' sugar and salt until smooth and fluffy.
21. Spread over cooked cinnamon rolls.
22. Serve warm

Stroganoff 57

 Ingredients:

1 pkg. egg noodles

1 lb. ground beef

1 small onion, chopped

½ c. Heinz 57 sauce

1 can (4 oz.) sliced mushrooms drained

2 T. flour

Directions:

1. Prepare egg noodles according to package directions. 
2. Meanwhile, in large skillet over med. high heat, brown ground beef for 4 to 5 minutes, stirring frequently.
3. Add onion and cook for additional 5 minutes, stirring frequently. 
4. Stir in 57 Sauce, and mushrooms. 
5. Dissolve flour in 2 cups. of water and add to skillet. 
6. Continue to cook for 3 to 4 minutes or until slightly thickened and heated through, stirring frequently. 
7. Serve over hot noodles.

Crockpot Pork and Sauerkraut

To bring good luck in the new year, it was always a tradition in our house when growing up, that we ate pork and sauerkraut on New Years Day.  This is a very easy recipe and the family enjoyed it!

Ingredients:

3 lbs. pork loin trimmed of excess fat
salt and pepper, to taste
1 T. oil
16 oz. sauerkraut drained
1 t. minced garlic
1 onion sliced
1 C. apple juice

Directions:

1. Liberally season the pork loin with salt and pepper on all sides. 
2. Heat oil in large skillet or Dutch oven. 
3. Sear pork loin on all sides, 2-3 minutes per side. 
4. Add seared pork into a slow cooker. 
5. Pour in apple juice*. 
6. Place onions, apples, and garlic around the pork loin. 
7. Top with sauerkraut. 
8. Place lid on the slow cooker and cook for 4-5 hours on high or 8-10 hours on low. 
9. Remove pork and slice or shred and serve with cooking liquids.

*If you don't have apple juice, use chicken stock with 2 T. brown sugar as a substitute.

Coffee Cake

Ingredients: 

Cinnamon Filling 

¾ C. light brown sugar 

¾ C. all purpose flour 

2 t. ground cinnamon 

Crumb Topping 

6 T. butter, melted 

1 C. light brown sugar 

1½ T. ground cinnamon 

1 C. all purpose flour 

Cake Batter 

1 C. butter, room temperature 

1 C. granulated sugar 

⅔ C. light brown sugar 

3 eggs 

1 T. vanilla extract 

¾ C. sour cream 

1 t. kosher salt 

3 t. baking powder 

1¼ C. milk 

3⅔ C. all purpose flour 

Icing - Optional 

1 C. powdered sugar 

2–3 T. milk 

Directions: 

1. Preheat oven to 350°F. 
2. Coat a 9×13-inch baking dish with nonstick spray. Set aside. 
3. In a medium bowl prepare the cinnamon filling by mixing together the brown sugar, flour, and cinnamon until combined. Set aside. 
4. To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Set aside. 
5. For the cake, mix the butter, granulated sugar, and light brown sugar on medium speed for 2 minutes until light and fluffy. 
6. Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary. 
7. Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. 
8. Mix until just combined and smooth, scraping the sides of the bowl as necessary. 
9. Spread half of the cake batter into the prepared pan. 
10. Sprinkle the cinnamon filling evenly on top of the batter. 
11. Carefully spread the remaining cake batter on top of the cinnamon layer. 
12. Evenly sprinkle the crumb topping on top. 
13. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. 
14. Remove cake from oven and place pan on a wire rack to cool completely. 
15. Optional - Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake.