Extended Family Recipes

1. Tenderize your meat using a meat hammer until it's real thin. Then cut into thin strips about ¼" thick. Slice off any fat and place in skillet to grease slightly, discard fat.
   
2. In a medium bowl, empty about ¾'s of one packet of seasoning. Mix in meat until thoroughly coated. Place strips on skillet, in an even layer, do batches if your pan isn't big enough, you don't want meat to cook together or not get cooked evenly.
   
3. In a small bowl, mix your melted butter, seasoning, and sugar until smooth. Add in enough water to get a fairly liquid consistency. If you add too much, it's okay, you can cook off the excess.
   
4. Cook meat thoroughly then drizzle the mix over the meat, covering completely. Heat everything back up, stirring to keep from burning.
   
5. Serve on tortilla shells (we prefer soft) with your favorite toppings, cheese, lettuce, tomato, etc. Enjoy!
   

Crust:

1. Coat 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.
   
2. Melt margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.
   

Fudge:

1. Combine margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
   
2. Add marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.
   

Buckeye Candy

1. Line baking sheets with wax paper.
   
2. Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.
   
3. Melt morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
   
4. Dip peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.
   

Cake Balls

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
   
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
   
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
   

1. Crumble the cake right after it came out of the oven, so it was still quite hot, but that makes it really stick together.
   
2. Also make sure you crumble it into tiny crumbs. Big chunks the ball won't form as well.
   
3. Freeze the balls solid before dipping.
   

Peanut Butter Pie

1. Mix peanut butter, cream cheese, cool whip, and powdered sugar together and pour into 2 graham cracker crusts and freeze.
   
2. Store in freezer.
   

No-Bake Chocolate Peanut Butter Fudgies

1. Bring the sugar, chocolate, milk, butter and salt to a boil in a heavy large saucepan, stirring constantly; simmer for 2 minutes, then remove from the heat.
   
2. Stir in the peanut butter, oats and vanilla (mix fast but completely!).
   
3. Drop from a teaspoon or tablespoon onto a baking sheet.
   
4. Let sit for 30 minutes at room temperature before serving.
   

Easy Chocolate Fudge

1. In a large microwave-safe bowl place both semi-sweet chocolate chips, milk chocolate chips, condensed milk and butter; microwave on MEDIUM for 3-5 minutes, removing and stirring once or twice during the cooking time (do not overcook or the mixture will turn grainy).
   
2. At this point mix in the c (if using) until completely combined.
   
3. Stir in vanilla and nuts until combined.
   
4. Transfer into greased 8 x 8-inch baking dish. Chill in fridge.
   

Graham Cracker Cake W/Buttercream Frosting

1. Combine cake mix, graham cracker crumbs, sugar, water and egg whites in a large mixing bowl.
   
2. Blend on medium speed for 3-5 minutes with electric mixer.
   
3. Stir in nuts by hand.
   
4. Spray 2 9 inch round cake pans with Bakers Joy & pour in the cake batter.
   
5. Bake at 350 degrees for 35-45 minutes.
   
6. Frost only when completely cool.
   

Chocolate Turtle Bars

1. Pat crescent rolls into ungreased 9 x 13 pan.
   
2. Boil brown sugarand butter for 1 minute in sauce pan then pour over raw dough.
   
3. Spinkle with nuts. Bake for 15 mins at 375 degrees.
   
4. Then sprinkle with chocolate chips and spread when melted. Cool and cut.
   

Chocolate Caramel Crispy Cakes

1. Break the candy bars into bits and drop them into a saucepan.
   
2. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula.
   
3. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
   
4. Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.
   

1. Place the ham in a large baking pan and score the top of it with a knife, so that it has criss-cross marks on it. lay slices of pineapple all across the top, secure them in place with whole cloves.
   
   in a small sauce pan, melt butter and add brown sugar, mustard, vinegar, juice from pineapple and ground cloves. Simmer on low heat blending well. Pour some of the mixture over the ham, place ham in pre-heated oven 375 degrees F.
   
2. continue simmering remaining glaze on top of stove, and spoon more of it over ham every 20 - 30 minutes until ham is done. [ham cooking time varies due to size]
   
3. Serve with baked sweet potatoes, asparagus and salad.
   

1. place all ingredients in a large pot and heat well.
   
2. Serve with tortilla chips or fritos corn chips.
   

1. Combine the first three ingredients in a saucepan. Simmer for 5 minutes and let steep for up to 5 minutes longer. Strain thoroughly through a sieve.
   
2. Return the milk mixture to the sauce pan and add 1/4 cup of sugar or honey, 1 cup of heavy cream, 1 tsp of vanilla and 5 egg yolks.
   
3. Simmer while stirring for 5 minutes. Mix will start to thicken like custard, remove from heat and cool.
   
4. Pour into the ice cream maker. Add ice and rock salt to outer area and crank until frozen. lasts up to a month in the freezer.

Lemon Pie

1. Preheat oven to 350°.
   
2. Boil Potatoes, drain then mash. Add Chicken Broth and Butter and Pancake Mix until desired consistency.
   
3. Brown Ground Beef, drain grease. Add Onion and Gravy Mix, and follow directions for mix.
   
4. In a glass 13x9 pan or two 9" pie pans, make a layer of cooked Ground Beef, top with layer of mashed Potato mixture.
   
5. Bake at 350° for approx. 35-45 minutes, until top is golden. Best served warm.

1. Combine above ingredients and bring to full boil in 2 quart saucepan, stirring constantly.
   
2. Lower heat to medium high, continue boiling 5 minutes [while stirring].
   When 1 minute is left, Add 5 ounces [½ bag] miniature marshmallows, stirring well for the remaining minute.
   Mixture will become very fluffy.
   
3. When time is up; remove from heat, add 1 teaspoon vannilla extract and beat at high with electric mixer until very thick. Cool in a buttered dish 5 minutes or more.
4. Cut into small squares and serve.

1. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Place carrots, sweet potato and onion in pan. Drizzle with oil. Sprinkle with thyme, garlic, salt and pepper. Stir to coat.
   
2. Roast uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.
   
3. In food processor, place vegetable mixture. Cover; process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving. Serve with baguette slices.

1. Preheat oven to 375°.
   
2. Chop pumpkin into even-sized pieces (larger pieces will require a longer roasting time). Place pumpkin and unpeeled garlic cloves in a baking tray/dish, drizzle with two teaspoons of the oil and toss to coat with oil.
   
3. Bake for 20 minutes, then remove the garlic so that it doesn't overcook. Continue baking pumpkin until tender and cooked through.
   
4. Heat remaining teaspoon of oil in large saucepan over medium heat. Add onion, nutmeg, cumin, salt and pepper. Cook, stirring, for one minute.
   
5. Add pumpkin and stock and bring to the boil. Reduce heat and simmer until onion is soft and stock has reduced, about 20 minutes. The more the stock reduces, the thicker the soup will be.
   
6. Peel roasted garlic and add to saucepan. We allow the soup to cool for about half an hour before pureeing in batches in a blender. Be careful if pureeing the soup while it is still very hot.
   
7. Serve the soup hot. Top with a drizzle of cream and a sprinkle of nutmeg, if desired.

Not-Mom's Pumpkin Donuts

1. Mix all ingredients in medium bowl to blend.

1. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.
   
2. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
   
3. Using 1-inch-diameter round cutter, cut out center of each dough round to make donuts and donut holes.
   
4. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry donut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry donuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer donuts to paper towels to drain. Cool completely.

Amish Pumpkin Bread

The Best Pumpkin Pie

1. Preheat the oven to 425°. Mix the sugar, cinnamon, salt, ginger and cloves (or use 1 ¾ tsp. Pumpkin Pie Spice) in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
   
2. Pour mixture into pie shell.
   
3. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Lemon & Cranberry

Lemon & Raspberry Swirl

Sweet Sourdough Pizza

White Spinach Pizza

1. Preheat the oven to 475 degrees F. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat 2 tablespoons of the Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet. Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
   
   
2. Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in 1/2 teaspoon of water. Add the arugula and tomatoes, season with salt and pepper and toss well. Spoon the salad onto plates, top with the chicken and serve.
   

1. Day 1; (for starter)In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly (or put in 1-gallon plastic bag and leave on counter). Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature. (for premade starter)Put bag/container on a countertop. Do Not refrigerate.
   
   
2. Days 2 thru 4; stir starter with a spoon. (or squeeze the bag)
   
   
3. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
   
   
4. Days 6 thru 9; stir only. (or squeeze the bag)
   
   
5. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Separate batters of 1 cup each into four containers (1-gallon plastic bags)to give to friends along with this recipe, and your favorite Amish Bread recipe, keep one for yourself to start the recipe over again. Store your 1 cup starter in the refrigerator, or begin the 10 day process over again (beginning with step 2). Use the remaining batter to make your first bread. (I have a Bread recipe to continue this, but you can use a different one)
   

Cinnamon Amish Friendship Bread

1. Smooth batter with mixer.
   
2. Grease 2 medium loaf pans and coat sides with a mixture on 1½ tsp Ground Cinnamon and ½ cu. Sugar.
   
3. Pour batter evenly in both pans.
   
4. Sprinkle remaining sugar mixture on top and Bake for 1 hour at 325°.