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  • 1. TATER TOT CASSEROLE 2 lb ground turkey cooked, seasoned, drained 3 2lb bags tater tots 2 cans cream of mushroom 2 cans evaporated milk 2 cans cream of chicken Brown meat & place in large cass. dish. Cover with tater tots. Mix soup & milk together. Pour over top. Bake at 350 for 1 Hour. (One of Daddy’s Favorites!) Makes 2- 9”X13” pans BROCCOLI CASSEROLE 3/4 lb. Velveeta™ cheese, cubed 2 small boxes frozen chopped broccoli 1 cup cooked minute or brown rice 1 onion, chopped 1 stick butter 1 can cream of chicken soup 1/2 cup milk Saute onions in butter. Cook broccoli as package directs, drain. Cook rice, combine all ingredients; pour into 9x13 in. dish. Bake at 350 for 45 minutes or until brown. Yum! Yum! JEANNE’S SLOPPY JOE’S 1 lb. ground beef/turkey 1/2 c. ketchup 1/2 c. BBQ sauce 1/2 envelope dry onion soup mix 2 tsp. liquid smoke Brown & season meat, drain. Add all other ingredients, heat Through. Serve on buns; enjoy! DUGGAR’S TACO SOUP 3 lbs ground turkey 1 med. onion, chopped 3 (4oz.) cans green chilies, chopped 3 tsp. salt 1 1/2 tsp. pepper
  • 2. 3 pkg. taco seasoning 3 pkg. ranch or 1 c. liquid ranch dressing 3 cans hominy, undrained 9 (14 1/2 oz.) cans diced tomatoes, undrained 3 (15oz.) cans kidney beans, undrained 6 (15oz.) cans pinto beans, undrained 5 c. water Brown ground turkey w/ onion. stir in remaining ingr. Bring to boil. Simmer 30 min. Serve w/ Tortilla chips, grated ched. cheese & sour cream. Yum! Yum! Triple batch BROCCOLI CHEESE SOUP 7 lbs. frozen broccoli 2 lbs. Velveeta™ 1 quart sweet whipping cream enough water to cook broccoli 1 c. cornstarch w/ cold water to thicken after hot Cook broccoli first. Add Velveeta™ & whipping cream. Add corn starch to thicken. Enjoy! SLOW COOKER LASAGNA 4 pounds ground chuck 4 (28oz.) jar spaghetti sauce 32 lasagna noodles 3 (15oz.) cottage cheese 4 t. dried Italian seasoning 11/3 cups water 4 (4oz.) cans of mushrooms 6 cups shredded part-skim mozzarella cheese Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meat and water in bowl. Layer thinly in bottom of lightly greased 5-quart electric slow cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can do ahead and store in fridge!! Yields 16 Servings (one FULL 5 quart Crock Pot!!!) CREAMY CHICKEN & TORTILLAS
  • 3. 4 c. cooked chicken, diced 1 dozen corn tortillas, each cut into 6-8 triangles 1 can cream of chicken soup 1 can cream of mushroom soup 1 8 oz. jar salsa 1 c. sour cream 1/2-1 c. cheddar cheese Combine the soups, salsa, and sour cream in a bowl and blend well. Grease the crockpot and make 2-3 layers of chicken, tortillas, and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 min. before eating. Serve with salad and warm tortillas. Enjoy! Serves 8 SPECTACULAR SAUTEED GREEN BEANS Sauté on high till bubbly: 1/2 c. Bragg’s™ Liquid Amino 1 whole bulb garlic, pressed Add: 1 5lb. bag frozen whole Green Beans Stir well, Cover & Cook on high, stirring occasionally until desired tenderness.(Bragg’s™ is much better than soy sauce, & makes a big difference in flavor.) Everyone’s favorite including company! More of the Voeller’s healthy recipes can be found at www.thetwosisters.com 3 BEAN CHILI 2/3 c. pinto beans 2/3 c. great northern beans 2/3 c. small red beans or kidney 1 clove garlic 3 t. chili powder 1 t. oregano salt to taste 1 can of tomatoes Anaheim pepper, whole to season, do not eat 1 T. apple cider vinegar 1 T. Bragg’s™ Liquid Amino 4 c. water Combine all ingr. in crock-pot & cook 6-8 hours on High. (Add 1lb. cooked ground beef.) Optional. (Bragg’s™ is much better than soy sauce, & makes a big difference in flavor.) We like to start the chili right before bed, cook it through the night & serve it for lunch the next day as Frito Chili Pie, with Fritos, cheddar cheese & sour cream! (Joshua’s favorite meal!)
  • 4. Double batch fills Lg. crock-pot OATMEAL PANCAKES 2 c. quick oats 1/2 t. baking soda 2 1/2 c. buttermilk 1 c. flour 2 t. baking powder 1 t. salt 1 T. sugar 1/3 c. salad oil 2 eggs, beaten Combine oats, soda. buttermilk. Let stand 5 min. In another bowl combine flour, baking powder, salt, & sugar. Combine oat mixture, oil, & eggs. Add dry ingredients & stir till blended. Cook on lightly greased griddle or skillet. Yield 14-16 Pancakes. HASHBROWN CASSEROLE 1 (32 oz.) pkg. frozen hash browns (2 lbs.) 2 cans cream of chicken soup 1/2 c. milk 2 t. onion powder 1/2 t. pepper 2 c. grated cheddar cheese 1/4 c. melted butter 3 c. cornflakes, crush cornflakes in Ziploc™ bag, pour melted butter in & shake. Spray casserole dish with oil. Layer 1/2 hash brown first. Then pour 1/2 of soup mixture = cream of chicken, milk, onion powder, salt, & pepper. Then half of the grated cheese. Repeat… Hash browns, soup mixture, grated cheese. Top with crushed, buttered corn flakes. Bake at 350 for 45 min. (Jana’s favorite meal!) DUGGAR HOMEMADE ROLLS 1/2 c. shortening 1/2 c. sugar 1 t. salt 2 pkg. yeast 2 c. flour
  • 5. Combine first 5 ingr. in large bowl & cut with pastry cutter. 2 eggs beat in 2 c. measuring cup, fill cup to 2 cup mark with hot water. Pour over dry mixture. Slowly add: 3 c. flour Cover. Let Rise 20 min. in warm oven. Pour onto floured surface. Knead. Flatten with hands into large pizza shape. Cut with pizza cutter into16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size. (can shape like crescent or lay on side where swirl shows.) Cover. Let rise in warm oven at least 20 min. Remove from oven. Preheat oven. Preheat oven to 375. Bake 20-30 min. depending on how dark you prefer. Immediately brush with 1 stick (1/2 c.) melted butter. (Everyone’s favorite Roll’s!) Yields 16 Rolls in 2-9”x13” pans CHICKEN & NOODLES 8 cans cream of chicken soup 10 T. Mex. chicken boullion 17 c. water 1 onion chopped (or 1 T. onion powder) 4-5 bags egg noodles chunks cooked chicken (optional) pepper to taste Boil Soup, Boullion, Water, & Onion. Boil 5 min. Add Noodles & chicken. Pepper either in pot or at table. Yummy! LAYERED SALAD 1st- 1/2 head lettuce 6 boiled eggs, chopped 1/ 2 lb. turkey bacon, crumbled 2nd- 1/2 head lettuce 1 can peas, drained 1 small onion , chopped 3rd- 2 cups REAL* Mayonnaise 1 small container sour cream Shred cheddar cheese over top. Chill. *Be sure and use REAL mayonnaise, it makes a big difference! (One of Mommy’s favorites!)
  • 6. GARLIC DILL PICKLES 3/4 c. salt (this is to salty for some; may be reduced to 1/2 c.) 4-5 cups white vinegar 8 c. water cucumbers (enough to fill 6- 1quart jars.) 18 cloves garlic, peeled 6 T. dill seed (not weed.) Wash cucumbers, cut into spears, and pack in jars. Add 3 cloves garlic & 1 T. dill seed per jar. Place jars on baking sheet (or pan.) in oven at 250. (this keeps jars hot so they’ll seal when you add vinegar.) Boil vinegar, salt, and water, pour boiling mixture into hot jars, and immediately put hot bans & lids onto jars. (keep lids & bands hot by boiling them first.) Let cool on counter. (they should seal while cooling.) Let sit 10-12 days before using (this is the hard part! If you can’t stand it, only wait a week!)(Our favorite dill pickles!) makes 6 qts. LEMONAPPLEADE 10-12 golden delicious apples- cored & cut into large pieces 2 small lemons-unpeeled & quartered Put lemons through the juicer first, then apples. The more yellow the apple, the prettier the lemonade. Best if served over ice. Putting the lemons through the juicer first helps the lemonade not to brown as quickly. Enjoy! Serves 6 More of the Voeller’s healthy recipes can be found at www.thetwosisters.com ITALIAN DRESSING 1/2 c. olive oil 1/4 c. apple cider vinegar 1/4 c. Bragg’s™ Liquid Amino, Tamari, or soy sauce 2 garlic cloves, minced 1 T. Dijon mustard Juice of 1 lemon 1 1/2 t. thyme 1/2 t. salt 1/2 t. salt 1/2 t. pepper Whisk all ingredients together. Mix the dressing by shaking all ingredients in a jar. (Bragg’s™ is much better than soy
  • 7. sauce, & makes a big difference in flavor.) Makes 1 1/2 cups. More of the Voeller’s healthy recipes can be found at www.thetwosisters.com THE VOELLER DRESSING 1 c. olive oil 3 T. Dijon mustard 2 T. Bragg’s™ Liquid Amino, tamari, or soy sauce 2 T. honey 2 T. lemon juice 1 T. thyme 1/2 t. pepper This dressing stores very well in the refrigerator. The Voeller Dressing can also be served over pasta, potatoes,& vegetables & can be used as vegetable dip. (Bragg’s™ is much better than soy sauce, & makes a big difference in flavor.) makes about 1 1/2 c. More of the Voeller’s healthy recipes can be found at www.thetwosisters.com CHOC. MOCHA HEATH CLOUD BROWNIES Prepare one box of Brownies made using ‘cake’ brownie recipe on box usually with extra egg. 4 t. instant coffee (dissolve in T. hot water) 1 1/3 c. milk 1 sm. pkg. instant vanilla pudding 1 sm. pkg. instant chocolate pudding 2 c. cool whip™ mix together & then crumble up: 2 heath bars on top. Makes one 9”x13" Pan! (One of Mommy’s favorite desserts!) ALLIE’S NO BAKE CHEESECAKE 2 pkg. cream cheese (12 oz.) 1 c. powdered sugar
  • 8. 8 oz. Cool Whip™ Beat cream cheese & powdered sugar together & fold in cool whip™. It will fill 24 cupcakes with a vanilla wafer in the bottom, or 1 heaping gram cracker crust, or 2 thin gram cracker crusts. (This is one of Jill’s favorite desserts!) LAYERED ICE CREAM CAKE Makes a 9”x 13” Pan 24 Ice cream sandwiches 8 oz. Cool Whip™ 1 Hershey’s™ chocolate syrup bottle 1 Smuckers™ caramel syrup bottle 2 king size Butterfinger™ candy bars chopped up 1st layer -12 ice cream sandwiches 2nd – half of whipped cream 3rd - half of Butterfinger™ bars, Squeeze 1/2 of caramel & chocolate over that. 4th - rest of ice cream sandwiches 5th – Cool Whip™ 6th - rest of Butterfinger™, caramel & chocolate You can freeze this and eat as desired! Yummy! Yummy! BUCKEYES (Michelle is originally from Ohio) Combine & mix: 1 lb. peanut butter 1 lb. powdered sugar 2 sticks melted butter (1c.) Shape into balls & cool in freezer. Combine in double boiler on low: 1/2 slab paraffin 12 oz. choc, chips Dip balls in with toothpick. Cool on waxed paper. Store in layers on waxed paper. DADDY’S FAVORITE OATMEAL COOKIES (& Jessa’s favorite cookie dough!) 1 c. butter 1 c. brown sugar 1 c. white sugar
  • 9. 2 eggs Cream first four ingredients Together, Now add: 1 t. baking soda 1 t. baking powder 1/2 t. salt 2 c. flour 3 c. oatmeal (or just a little less) 1 1/2 c. chocolate chips (optional) Mix. Shape into balls on pan, then flatten with hand. Bake at 350 for 10-15 min. BUTTERSCOTCH BROWNIES 1 c. brown sugar, or sucanat* 1/4 c. oil (3T. olive oil) 1 egg 1 t. vanilla 3/4 c. flour 1 t. baking powder 1/2 t. salt 1/2 c. nuts, chopped (optional) Mix together first four ingredients. Then add remaining ingredients & mix well. Spread into greased 8”x8” baking dish. Bake at 350 for approx. 20 min. Do not over bake. *if using sucanat, add 2 t. water. Enjoy! ST. JOHN’S BANANA BREAD 1/2 c. butter 1 c. sugar 2 eggs 2 c. sifted flour 1 t. salt 1 t. baking soda 3 large bananas 1 c. chopped nuts 1 t. melted butter cinnamon-sugar mixture Cream butter &sugar. Beat in eggs, one at a time. Mix in sifted dry ingredients. Beat in mashed bananas. Add nuts. Pour into a greased & floured 9”x5”x3”-pan. Bake at 350 for 50-60 min. While bread is still warm brush with melted butter & sprinkle with cinnamon- sugar. Deliciously Tasteful!
  • 10. makes 1 Loaf FLAKEY PIE CRUST 2 2/3 c. sifted regular flour 1 t. salt 1 c. shortening 6 T. ice-cold water Combine first 3 ingr. in large mixing bowl. Cut well with pastry cutter. Add ice-cold water. Cut with pastry cutter, thoroughly. *Always cut never stir. Dampen counter w/ wet cloth & lay saran wrap down. Sprinkle wrap with flour. Divide in 1/2. Shape into balls. Roll out on floured saran wrap, adding flour (sifted) as needed to keep from sticking. Carefully slide hand under Saran™ wrap. Invert pie plate over top of pie crust, center it, & flip, position it & peel saran wrap carefully off. Trim edges & shape as desired. (This is Daddy’s favorite pie crust w/ his favorite pie, pumpkin!) Yields 2 crusts DADDY’S FAVORITE PUMPKIN PIE RECIPE 4 eggs, slightly beaten 1 can (29oz.) Libby’s™ Solid Pack Pumpkin™ 1 1/2 c. sugar 1 t. salt 2 t. ground cinnamon 1 t. ground ginger 1/2 t. ground cloves 2 (13oz.) cans evaporated milk or 3 1/4 c. half n’ half 2 9” unbaked homemade pie shells with high fluted edge* Preheat oven to 425. Combine filling ingr. in order given; Divide evenly into pie shells. Bake 15min. Reduce temp. to 350 & bake an additional 45 min. or until knife inserted near center of each pie comes out clean. Cool; garnish, if desired, with whipped topping. For 2 Pies *If regular 9” Frozen pie shells are substituted, recipe fills 4 (bake in two batches). Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating oven to 375. Bake 2 pies on cookie sheet 45 min. or until pies test done as directed above. Repeat with remaining 2 pies. *If deep dish 9” frozen pie shells are substituted, recipe fills 2. Let shell thaw 20 min. then re-crimp edge to stand 1/2” above rim. Preheat cookie sheet while preheating oven
  • 11. to 375. Bake 70 min. or until pies test done as noted above. For One pie, follow above recipe but divide all ingredients in Half (half of one 29 oz. can measures 1 1/2 c.) Mix & bake as suggested. Enjoy! NOTE: ™ = Trademark. All trademarks are property of their respective owners. Results may vary. All recipes are valid for non-commercial use (which excludes but is not limited to selling for profit, etc...) otherwise written permission must be obtained from The Jim Bob & Michelle Duggar Family. ©Copyright 2007