Homemade Miracle Whip

3/4 c. vegetable oil
1 T. lemon juice
2/3 c. sugar
1/2 tsp. dry mustard
2 tsp. salt
1 egg plus enough water to make 3/4 c.
2/3 c. flour
1 c. water
1/2 c. vinegar

In a small saucepan combine 2/3 c. flour, 1 c. water & 1/2 c. vinegar. Bring to a boil then remove from heat. Mixture will be thick.

In a food processor combine lemon juice, sugar, dry mustard & salt. Beat egg and water mixture together and add to processor. Cover with lid and pulse to combine ingredients. Add flour mixture from saucepan and blend until smooth. While processor is on, drizzle in oil using a slow, steady stream. You'll immediately notice the texture and consistency begin to change. Keep processing until oil has been fully incorporated. Ladle into a quart size jar. Seal with tight fitting lid and refrigerate.

The only difference between this version and the store bought miracle whip is the texture. The homemade is creamier. Other than that the taste is exactly the same.

Recipe Source: T.B.

Homemade Mayo

1 egg yolk
2 T. lemon juice or vinegar (I use half & half)
1 tsp. dry mustard
1 tsp. sugar
Dash of ground red pepper
1 c. vegetable oil or olive oil (I use half & half)

Beat egg yolk, lemon juice, mustard, sugar, salt and red pepper with a hand mixer on medium speed until lemon colored. Increase speed to high, beat in oil, 1 drop at a time: increasing rate of addition as mixture thickens - this takes a while, be patient. Pour into jar and refrigerate.
Makes 1 cup. Recipe doubles well.

NOTE: if by chance the mixture separates, you can rescue it by starting over with fresh egg yolks and oil, add the separated mixture gradually when it's about half made.

Recipe Source: T.B.

Two-Step Macaroni & Cheese

1/2 cup 1% low-fat milk
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
6 ounces processed cheese (such as Velveeta), cubed
4 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)

Combine the first 4 ingredients in a large saucepan over medium heat, stirring frequently; cook until smooth. Remove from heat; stir in macaroni. Serve immediately.

Recipe Source: My Recipes.com

Served Her Well Crockpot Soup

1-1/2 lb. ground meat
1/2 an onion diced
6 large potatoes, peeled and diced
6 carrots, peeled and diced
1 (15 oz) can peas, drained
1 cup frozen corn
2 (10 3/4 oz) cans tomato soup
water
seasonings to taste

Brown meat and onion in a medium skillet; season with spices to taste. Drain grease. Set aside. In a 4-6 qt. crockpot layer potatoes, carrots, ground meat mixture, peas, corn and tomato soup. Fill crockpot with enough water to cover all ingredients. Season more with spices of your choice, cover and let cook on LOW for 6-8 hours or on HIGH for 5-6 hours.

Recipe Source: my dear friend Mrs. K. F.

Homemade BBQ Sauce

2 T. canola oil
1/2 T. onion powder
1/2 T. garlic powder
1 (6 oz) can tomato paste and mix with 6 oz of water
1/2 cup water
1/4 cup lemon juice
1/2 cup brown sugar
1/2 cup molasses
1/4 cup balsamic vinegar
1/4 cup Worcestershire
2 T.prepared mustard
Dash of salt
Dash of pepper

In a 2-quart saucepan and heat oil. Add all of the other ingredients & stir well. Simmer over medium-low heat for 15 minutes. The mixture will thicken up some, but it won't be as thick as commercial barbecue sauce. To thicken BBQ Sauce - Mix 1/3-cup water & 4 tsp cornstarch together and add during the last five minutes of simmering. This will thicken the sauce quiet well. Pour sauce into a wide mouth quart size jar. Keep refrigerated.

Recipe Source: Ronda

Tammy's Homemade Wheat Bread

1 cup luke warm water
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast

Combine first 6 ingredients in a large mixing bowl; stir. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.

Source: Tammy's Recipes

Banana Graham

1-2 sleeves graham crackers
1 (5 oz) box banana flavored instant pudding mix
2 cups milk
1 (8 oz) pkg. softened cream cheese
3/4 of an 8 oz. container whipped topping; thawed

In a medium size mixing bowl combine pudding mix with milk. Mix until well blended. Add in softened cheese and blend until smooth. Fold in whipped topping to blend.

Remove graham crackers from sleeves and break into quarters. Layer a casserole dish (8" or 9") with graham crackers. Spoon 1/2 the pudding mixture on top of the crackers. Layer again with graham crackers. Top with remaining pudding mixture. Top with a final layer of graham crackers. Refrigerate until ready to serve.