Tuna Casserole with Macaroni and Cheese

One package of shellroni boiled and drained

In a bowl mix:

1can cream of mushroom soup 

1 can cream of chicken soup

1/2 of a small box of Velveeta cheese

3 oz cream cheese

1/2 cup grated cheddar cheese

1 jar home canned chicken or what ever meat you'd like

Mix cooked and drained shellroni and soup mixture together and put into a 9x13 pan.  Crumble 10 saltines on top. 

Bake @ 350 for 45 minutes

Delicious Rice Pudding

Ever heard of Kozy Shack rice pudding?
I hadn't until I read someone's blog. She asked if anyone had tried the recipes that are like the original. I decided to try one I found online, but then I ended up combining several, according to my tastes(golden raisins? really?) and what ingredients I had in the house and came up with this:

INGREDIENTS FOR 8 SERVINGS:
2 cups water
11/2 cup short-grain rice (such as Botan Calrose Rice)
bring to boil, cover and continue to boil on low heat for 20 minutes

1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup evaporated fat-free milk
1/2 cup light coconut milk
1 egg whipped in separate container

Pinch of salt
1/2 teaspoon ground cinnamon (optional)

INSTRUCTIONS:


1. Place water and rice in a large saucepan. Bring to a boil. Reduce heat to low; cook 20 minutes or until rice is tender and liquid is almost absorbed.

2. Stir in milks; cook 10 minutes, stirring frequently. Stir in salt; cook 5 minutes, stirring frequently. Add a bit of the boiling milk/rice to the egg dish and stir. This warms the egg up so it doesn't scramble when you add it to the rice. Carefully and slowly pour egg/rice/milk back into pan and continue to boil for 2-3 more minutes continuing to stir vigorously.
Pour rice mixture into a bowl or individual bowls; cover surface of pudding with plastic wrap. Chill. Sprinkle with cinnamon, if desired. Yield: 8 servings (serving size 1/2 cup).

Grandma Schroeder's Peppernuts
preheat oven to 350°

2 c raisins (boiled in water and drained)
1 c walnuts
1 c coconut
1/2 c butter, melted
3 c sugar
1/2 c sour milk (add tsp of vinegar and let stand)
2 t soda
2 t nutmeg
1 t salt
5 c flour
Soak raisins in boiling water, then grind with coconut and nuts in meat grinder or food processor. Set aside.
Melt butter. In mixer, add butter to sugar. Stir until dissolved, add milk.
Add raisin mixture to sugar mixture, and stir.
(Grandma seemed to think the bowl should be heated, but maybe her house was cold, and she wanted the butter to stay liquid a bit?)
Sift flour, salt, nutmeg and soda. Add slowly as mixture is mixing until it sticks together in lumpy ball.
form dough into balls the size of walnuts
Bake 350° for 15 minutes
makes about 135 cookies

Pickle Recipe to end all Pickle Recipes by Susan Woolsey

2 cups vinegar
2 cups water
1 Tablespoon salt
1 Tablespoon sugar
1 spear of dill
1/3 clove of garlic
onions (optional)

Mix first four ingredients together until sugar is dissolved.
Pack dill, cucumbers, onion (optional) and garlic into jar. Pour solution over cucumbers, add hot lid and process 20 minutes.

Grandma Hahn's Bread and Butter Pickles
25-30 medium cucumbers
8 large white onions
2 large sweet peppers
1/2 cup salt
5 cups vinegar
5 cups sugar
2 Tablespoons mustard seed
1 teaspoon tumeric
1/2 teaspoon cloves

Wash cucumbers and slice as thin as possible. Chop onions and peppers. Combine with cucumbers and salt. Let stand three hours; drain. Combine vinegar, sugar and spices in a large preserving kettle, bring to a boil.
Add drained cucumber mixture. Do not boil but heat thoroughly. Pack while hot into hot sterilized jars. Wash rim of jar with wet washcloth, put hot lid (sitting in hot water) and seal.

To keep jar hot, put clean jars into oven set at 170 degrees.

Katie’s Pumpkin Pancakes

4 cups flour (2 white, 2 wheat)

¾ cup white sugar

¼ cup brown sugar

2 tsp baking powder

½ tsp salt

Cinnamon

Nutmeg

Small Can of pumpkin

add milk to reach muffin consistency

Grandma Schroeder's Crullers

Crullers and Watermelon was a favorite summertime meal at my Mennonite grandmother's home in central Kansas. We anticipated this treat every time we went to Grandma's house. I don't know why we never did it in our home, but when I became a mom, I decided to carry on the tradition. And now my children call me and ask for this recipe to feed to their own children. There is something about the saltiness of the cruller and the juicy sweetness of the watermelon that compliment each other. You can't have one without the other.

A word of warning, they are addicting and you will find yourself stuffing yourself until you are beyond full.

1 beaten egg
1/2 tsp salt
1 tsp baking powder
1/2 cup cream
1/2 cup milk
about 1 1/2 flour.
add enough flour to make dough so you can roll it. Roll out very thin. Cut into wedges and fry in deep hot oil until golden brown. They puff more when rolled thinner.

Place the freshly fried crullers in a large paper towel-lined bowl and lightly salt. When one layer is complete, add another layer of paper towels and continue until all crullers are fried. A triangle with 3-4 inch sides will make a very puffy cruller which gives plenty of room for a large chunk of watermelon inside.


I looked up "crullers and watermelon" in Google and found several varieties, some with sugar, more like a donut.
here are the links for fun:
This one looks more like what we make
This one makes you wait for the dough to rest
This one has nutmeg and is rolled in powdered sugar
This one is called Roll Coka, which is what Grandma called them in low German
This is my Google search results

Lion House Dinner Rolls

If you live in Utah, chances are you have tasted Lion House Dinner Rolls
Her is a wonderful recipe that takes you through all the steps to yummy rolls. mmmmm
click on this link

White Chili

Not to compete... but I also have a white chili recipe I've been meaning to post. So to make it not a competition I would like to say that i don't know if its soul warming or will fill you with love but it is SUPER easy. And all canned, which is cheating, and that also cuts down my competitive edge.
Here goes

2 cans white beans (northern)
2 cans chicken (costco is usually cheapest)
1-7 oz can diced green chiles
(if you want to give it extra kick add a 4 oz can of diced jalepenos)
16 oz tub of sour cream
4 tsp minced garlic (it comes in a jar at the store... i saw it once in the produce section, but i'm not sure where it usually is carried)
2 TBSP dried minced onion
2 tsp cumin
3 tsp oregano
1 cup of shredded cheese (i use fiesta blend or mexican or something)
1 can diced tomatoes i do drain this but you don't have to (if you want to use mexican stewed that gives more kick too)
i think that's all

dump it all in a crock pot (don't drain) 2 hours on high.
the end. YUM. :)

Marinara

I have always used Ragu spaghetti sauce. I never thought that I could make a marinara sauce that would taste as good as the store bought. I also disliked homemade sauce that was too watery/runny. One day I went down to the basement to get a jar of spaghetti sauce and we were out! *gasp! I wasn't sure what to do. But I did have a can of crushed tomatoes... So I started an adventure of making my own recipe. And guess what- it is the BEST spaghetti sauce that I have ever had... if i do say so myself. :)

What you need:
1 large can of crushed tomatoes
3 carrots (cubed)
3 sticks of celery (chopped)
1 onion (finely chopped)
3-4 cloves of garlic (minced)
1 red pepper (cubed)
a hand full of basil leaves (minced)
oregano 2 teaspoons
garlic powder
sausage or ground beef/turkey
(i use chicken sausage)

Start by sauteing onion, garlic, carrots, celery, and bell pepper. In a separate sauce pan add crushed tomatoes, and when the veggies are finished sauteing add to sauce pan. Add seasonings. Saute the meat of your choice and let it rest for a few minutes. Add to sauce.

Add to noodles, and top with Parmesan cheese and enjoy!