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.

Peanut Butter Cake

Cake:
1 c. all purpose flour
1 c. plus 2 Tblsp. sugar
3 1/2 tsp. baking powder
2 c. graham cracker crumbs (one sleeve should equate to 2 cups)
1/2 c. peanut butter
3/4 c. shortening
1 c. plus 2 Tblsp. milk
1 1/2 tsp. vanilla
3 eggs

Preheat oven to 375*. Sift flour, sugar, baking powder & salt together. Add graham cracker crumbs, peanut butter, shortening, milk & vanilla. Using a mixer, beat on low speed until moistened. Then beat on medium speed for about 2 minutes. Add eggs & beat for 1 minute. Pour batter into a greased & floured 9x13 pan (or a greased & floured tube pan) and bake for 30-35 minutes.

Frosting:
2 c. sugar
1/2 c. cocoa
8 Tblsp. (1 stick) butter
1/2 c. milk

Mix all ingredients together in a medium saucepan. Bring to a boil. Let boil for 1 minute. Remove from heat and allow to cool slightly. With a wooden spoon handle, poke a few holes in the cake then pour warm frosting over cake.

Dana's Easy Cream Cheese Pie

2 (8 oz) pkg. softened cream cheese
2 cups sugar
1 (16 oz) container cool whip
2 deep dish graham cracker crumb crusts
2 cans each of pie filling (flavor to your choice; we like blueberry and cherry)

In a small bowl mix together softened cream cheese and sugar until smooth. Fold in cool whip. Divide batter evenly and pour into pie shells. Top each pie with canned pie filling. Chill for 1-2 hours. Serve chilled.
Yields: 2 pies

Christmas Shepherd's Pie

1/2 lb. cooked turkey - diced
1 can whole kernel corn - drained
1 1/4 cup leftover cooked green beans
2 cups leftover cooked stuffing
1/2 tsp. dried sage
1 (12oz) jar chicken gravy
1/2 c. jellied cranberry sauce - sliced
1 pkg. mashed potatoes - prepared (or 2 cups leftover prepared mashed potatoes)
1/2 c. grated cheddar cheese

Preheat oven to 350* Grease a 2-3 qt. casserole dish and set aside.
In a medium size mixing bowl, combine turkey, corn, green beans, stuffing, sage and gravy. Stir to mix well. Pour into prepared casserole dish. Layer cranberry slices on top of turkey mixture. Next spread mashed potatoes over cranberries. Top with a layer of grated cheese.
Bake at 350* for 25-30 minutes until cheese is melted and casserole is bubbly.

Crockpot Hamburger & Cheese Soup

1 lb. ground beef
2 tblsp. dried minced onion
1 can whole kernel corn -undrained
1/2 c. carrots - chopped
1/2 c. celery - diced
2 whole bunches green onion - chopped
3 cherry tomatoes - diced (or any other small tomato you have on hand)
2 pint jars beef stock
1 1/4 c. water
2 Tblsp. hot sauce
1/3 a loaf of Velveeta cheese - cubed
salt & pepper to taste

In a medium skillet, brown ground meat & minced onion. Drain fat. Pour meat into a 4-6 qt. crockpot. Add all remaining ingredients & stir. Salt and pepper as desired for your taste. Cover and cook on LOW for about 6 hours or until cheese is melted. Stir occasionally to keep cheese from sticking and to help it melt nicely.

*you can also cook this on HIGH for about 4 hours if you can't wait that long for the Low setting.

Meemaw's Pasta Gravy

1 bunch parsley (leaves chopped fine)
8 medium onions (chopped fine)
1 garlic pod (chopped fine)
1 whole celery bunch (chopped fine)
2 bay leaves
1 stick of butter
1/4 c. olive oil
1 tsp. all spice
1 tsp. cloves
salt & pepper to taste
1 tsp. Accent
2 large cans tomatoes (chopped in blender)
2 large cans tomato sauce
3 lb. lean piece of pork (browned lightly)
2 cans mushrooms - or 2 pkgs. fresh ones
2 large cans tomato paste (not the 5-oz cans)

Heat oil and butter in a large heavy pot. Add pork and brown lightly on all sides. When browned, take out and set aside. Add all the chopped ingredients tothe pot and saute well until lightly browned. If it appears too dry add a little more olive oil. When this has browned enough, add the large cans of tomatoes that have been blended or chopped. Cook about 15 or 20 minutes over low heat. Then add all the rest of the tomato sauce & paste along with the seasonings and mushrooms.

Stir well, then add the browned pork. Cook for 6-8 hours over low heat, stirring occasionally. As it cooks you may need to add a cup or two of water if it thickens too much. When done this sauce will be a deep reddish brown color and will thicken more as it it cools.

This recipe makes a large batch, but it freezes and pressure cans nicely.

Simply Great Green Beans

6 (14 .5 oz.) cans whole green beans
1/2 stick butter
1/2 cup brown sugar, packed
1/2 cup Hormel real crumbled bacon

Preheat oven to 325 degrees. Drain green beans, and pour into a 9 by 13 inch baking dish. Set aside. Melt butter, and stir in brown sugar. Pour butter and sugar mixture over green beans. Sprinkle with crumbled bacon. Cover with foil, and bake for 30 minutes. Yield: 10-12 servings.

Shelby Lynn's Favorite Doggie Oatmeal Cookies

1 c. uncooked oatmeal
¾ c. cornmeal
3 c. whole wheat flour
¾ c. powdered milk
½ c. margarine
1 tsp. bouillon granules
1 ½ cup homemade chicken broth
1 beaten egg

Preheat oven to 325*

Dissolve bouillon in meat broth, then pour into a large mixing bowl. Add margarine & oatmeal & stir. Let sit 5 minutes to cool. Stir in powdered milk, cornmeal & egg. Add flour, 1/2 cup at a time, mixing well after each addition. Turn dough out onto a lightly floured surface. Knead until smooth. Roll dough out to 1/2" thickness & cut into shapes freehand or using a cookie cutter. Place onto a silpat lined or greased cookie sheet.Bake 50- 60 minutes, allow to cool & dry out until hard.

Joan's Tortilla Soup w/ a tweek

1 1/2 lb. ground meat

1/2 an onion; diced

1 can mexican style chopped tomatoes, undrained
4 cups water

2 pint jars turkey stock
1 small can diced green chile's

1 cup frozen whole kernel corn

1/2 large loaf of Velveeta; cubed

2 (10 3/4 oz) cans cream of mushroom soup

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon pepper

dash of salt

1/2 teaspoon garlic powder
1/4 cup sour cream

Brown ground meat with onions, drain. Add turkey stock, chopped can tomato, chile's, 4 cups water, frozen corn and spices. Simmer about 20 minutes. Add cream of mushroom soups, Velveeta. Simmer just until cheese is melted. Stir in sour cream and serve warm.

Original recipe for Easiest, Creamiest Tortilla Soup

Sausage Stuffing

1 loaf day old bread; cubed (I use homemade bread)
1 lb. roll sage breakfast sausage
3-4 stalks stalks celery; diced
1 onion; diced
1-1/2 Tblsp. minced garlic
2 tsp. rubbed dried sage
1/2 tsp. dried basil
1/2 tsp. dried oregano
1-1/2 to 2 cups chicken stock (I use homemade stock)
Salt and Pepper to taste

Preheat oven to 350°F. Spread bread on a baking sheet and bake for 15 to 20 minutes, or until lightly toasted.

In a large skillet, cook sausage until no longer pink. Drain grease but do not discard. Set sausage aside.

Add a little of the drained grease to the skillet; add vegetables and sauté until tender. Transfer to a large mixing bowl. Add sausage, bread crumbs, sage, basil, oregano, salt & pepper; stir well.

Slowly add in broth to breadcrumb & sausage mixture; adding about 1/2 cup at a time. Lightly mix until evenly moistened.

Pour into a greased 9x13" casserole dish and bake at 350* for 30-35 minutes. Serve warm.

Candied Yams

1 large can of yams in syrup
1/3 c. brown sugar
3 Tblsp. honey
1 Tblsp. cinnamon
2 Tblsp. molasses
2-3 tsp. vanilla
corn starch

Drain yams; reserving juice. Dice yams and place into a medium casserole.

To the reserved juice, add in honey, brown sugar, cinnamon, molasses and vanilla. Stir and blend well.

Add in about 3 Tablespoonfuls of cornstarch to juice. Stir well. you will want the juice to thicken slightly but not be too thick. Pour juice over yams.

Bake for 30-25 minutes or until juice is bubbly, in a preheated 350* oven. Remove from oven and top with marshmallows. Return to oven and bake until marshmallows are slightly melted and golden. Serve warm.

Heavenly Eggs

12 Raw eggs (or however many you need for your serving tray)
Mayonnaise
Mustard
Salt
Pepper
Minced garlic
Old Bay Seasoning

Place uncooked eggs in a large pot and fill with enough cold water to cover. Cover with lid. Bring to a boil and cook for about 20-25 minutes.

Allow eggs to cool and then peel.

Slice each egg in half.

Gently scoop out yolk and place in a small mixing bowl.

Set egg shells aside.

Add mayo, mustard, salt, pepper, garlic and Old Bay together with egg yolks. Amounts of each ingredient are dependent upon your taste. Using a fork, mash yolks to mix all ingredients well.

Spoon filling back into egg shells and place on egg tray.

Garnish with Old Bay sprinkled on top of each egg.

Cover with plastic wrap and refrigerate until ready to use. (you don't want to make these too far ahead of time as they will begin to get watery - but one day in advance will be fine.)

Walnut Pumpkin Pie

Pumpkin layer:
2 eggs
1/4 c. sugar
1/4 c. packed brown sugar
1 tsp. flour
1 tsp. pumpkin pie spice
1/4 tsp. salt
2/3 c. canned pumpkin
2/3 c. evaporated milk
1 9-inch deep dish pie pastry

Walnut layer:
2 eggs
1/2 c. light corn syrup
2 Tblsp. light brown sugar
2 Tblsp. molasses
1 Tblsp. flour
1/4 tsp. salt
1 cup walnuts
1 tsp. vanilla

Place uncooked pie pastry into a deep pie baker. Set aside.

For pumpkin layer:
In a large mixing bowl, combine eggs, sugars, flour, pie spice & salt. Beat until smooth.

Pour in pumpkin and mix well.

Beat in milk, adding a little at a time.

Pour mixture into prepared pie pastry.

Cover edges with a pie shield or foil and bake at 425* for 10 minutes. Then reduce heat to 350* and bake for 15-20 minutes.

For walnut layer:
In a separate bowl beat eggs until foamy.

Add in corn syrup, brown sugar, molasses, flour, vanilla and salt. Beat well.

Remove pie shield or foil and pour mixture over pumpkin layer in pie plate.

Layer walnuts on top of pie.

Bake uncovered for 40-45 minutes or until set. Allow pie to cool completely. Refrigerate until ready to serve.

Creamy Italian Sausage w/ Fetuccini

2 T. olive oil
2 bunches green onion, chopped
2 large garlic cloves, chopped
1 lb Italian sausage, casing removed
1 cup whipping cream
2 (14.5-oz) cans diced tomatoes in juice
1 tsp. dried sage
1 lb. pound fettuccine noodles (or linguine noodles)

Heat oil in heavy large pot over medium-high heat. Add green onions and garlic; cook until beginning to soften, about 3 minutes. Add sausages and cook until no longer pink, crumbling the sausage.

Add cream; simmer for about 5 minutes. Pour in undrained tomatoes as well as sage. Simmer until sauce thickens, stirring occasionally. This shouldn't take very long, maybe 20 minutes or less.

Meanwhile, cook pasta according to package directions. Drain and add to meat mixture. Toss pasta with tongs to coat.