Grandma’s Texas Spaghetti

2-4 chicken breasts, cooked and cubed

1 pkg spaghetti noodles (break into thirds), cooked

2 lb block Velveeta cheese

2 cans cream of mushroom soup

2-4 cups milk

1 tbsp flour

1 green bell pepper, chopped

1 small onion, chopped

2 stalks celery, chopped

1 jar chopped pimentos

Directions:

Cook chicken then set aside. While noodles are cooking melt together the following: cheese, soup, milk add flour once sauce is melted. Then add vegetables and chicken. Mix sauce mixture with noodles and Bake uncovered at 350 for 30 minutes or until bubbly.

*note this recipe can make as much or as little as you want. I usually can get 2 big round casserole dishes and an 8x8 pan when I make it with the full amount. I also don’t usually use pimentos-I use a red pepper. I also put in a couple handfuls of dried cannery carrots.

English Pea Pesto Pasta

1 pound spaghetti or linguine

8 ounces diced ham

2 teaspoons olive oil or butter

1 cup frozen petite green peas, thawed or lightly cooked

3/4 cup packed torn basil leaves

1/4 cup fresh shredded Parmesan cheese, plus more for serving

2 cloves garlic, minced

5 tablespoons extra virgin olive oil

1/4 cup walnuts, optional

salt and freshly ground black pepper, to taste

Preparation:

Cook spaghetti or linguine following package directions. Drain and rinse with hot water.

Meanwhile, in a small skillet, brown the ham in a few teaspoons of olive oil or butter.

Meanwhile, for pesto, combine in a food processor the peas, basil, Parmesan cheese, garlic, and walnuts, if using. Run the food processor, adding olive oil a little at a time. Taste and add salt and pepper, as needed.

Toss the ham and pesto with the hot pasta. Serve with more Parmesan cheese.

This is very good and easy to make!

Recipe from: http://southernfood.about.com/od/peas/r/r90430c.htm

Mexican Chicken Lasagna

1 pkg (8oz)cream cheese

1/4 cup lightly packed chopped cilantro leaves (fresh)

2 cups shredded Monterey Jack cheese

1 28oz can enchilada sauce

12 (6 in) corn tortillas

3 cups diced/shredded chicken

2/3 cup chopped onion

1-Microwave cream cheese until soft, add cilantro and 1 1/2 cups cheese; mix well. Spread 2/3 cup of enchilada sauce over bottom of greased 13x9 pan.

2- Dip four tortillas into enchilada sauce and arrange in bottom of pan. Scoop half of cream cheese mixture and spread evenly over tortillas. Top with 1 cup chicken and 1/3 of onion. Arrange dipped tortillas and repeat with cream cheese, chicken and onion. Arrange remaining tortillas and top with chicken and onion. Pour remaining enchilada sauce over top. Top with cheese.

3- Bake at 350 for 30 minutes. Enjoy!

Recipe from The Pampered Chef, Ltd. 2009.

Bubble Pizza

1 pound ground beef

1 15 oz can pizza sauce*

1 tube Grands butter flavored buttermilk biscuits

2 1/2 cups shredded cheese

Brown ground beef and stir in pizza sauce. Quarter biscuits and place in greased 9x13 pan. Top with beef mixture. Add any other pizza toppings (pineapple, olives, mushrooms, etc.). Bake for 20-25 minutes at 400. Sprinkle cheese on top and bake for another 5-10 minutes until cheese is melted.

*I blended one can of garlic diced tomatoes and 1 can tomato paste and used it for my pizza sauce.

Recipe adapted from Lakeview Ward Cookbook: Patty Hunt.

HoneyvilleGrain.com

You guys have to check out honeyvillegrain.com. This is where you can get the powdered eggs, butter, cheese, and milk. You can also get freeze dried fruit and vegetables. We have tried the pinapple, apples, blueberries, strawberries, raspberries, peaches and banana chips. They are all very good. I love cooking with them. It is cheap to ship and they are really fast too.

Whole Wheat Pancake/Baking Mix

1 1/2 cup butter flavored shortening (I use powdered butter-it is much easier to mix together.)

12 cup whole wheat flour

1 3/4 cup powdered milk

1 cup powdered whole eggs--if you have them

2 Tbsp salt

1 1/2 cup sugar

1/2 cup baking powder 

1 Tbsp Cream of Tartar

Mix together and store in airtight container in refrigerator or freezer. I put mine in quart baggies so I don't have to measure when I want to make pancakes or other baked goods. I get 6 1/2 bags of mix. 

Pancakes/Waffles:

3 cup mix

1 egg* 

1 1/2 cup water

Cornbread:

1 1/4 cup mix

3/4 cup cornmeal

1 egg*

1 Tbsp sugar

1/2 cup water

Mix together and pour into greased 8x8 pan. Bake at 450 for 25 minutes.

Coffee Cake:

3 cup mix

1/2 cup sugar

1 egg*

2/3 cup water

Top batter with the following sugar topping: 1/2 cup brown sugar, 3 Tbsp butter, 1/2 tsp cinnamon, 1/4 cup nuts and dried cranberries. Bake at 400 for 25 minutes in 8x8 pan. 

Oatmeal Cookies:

3 cup mix

1 cup sugar

1 egg*

1/3 cup water

1 tsp cinnamon

1 cup quick oats

1/2 cup raisins

Blend and bake by teaspoonfuls for 6-8 min at 375.

*If powdered eggs weren't added to mix add an egg.

If eggs aren't added to master mix you can make the following:

Cheezy Drop Biscuits

3 cup mix

1 cup milk

3/4 cup shredded cheese

1/2 tsp garlic powder

Bake at 450 for 8 minutes.

Biscuits

3 cup mix

3/4 cup water

Blend. Knead for 10 strokes. Roll and cut out. (In my experience, the least amount of handling will give fluffier biscuits.) Bake at 450 for 8-10 minutes. 

Master Muffin Mix

Mix together the following:

9 cups flour (I used all whole wheat)

2 1/2 cups sugar

1 1/8 cup dry milk powder

3 Tbsp baking powder

1 Tbsp baking soda

1 Tbsp salt

1 Tbsp ground cinnamon

1 1/2 tsp ground nutmeg

2 1/2 cup dried butter powder

1 cup dried egg powder

Put 2 3/4 cups mixture in quart baggie and store in the refrigerator (the master mix will make 5 mixes). Since the chocolate chip-fudge muffins only had dry ingredients I added the ingredients into one baggie with the mix so it would be ready when I wanted it.

To make muffins:

Add 1 1/2 cups water

1 1/2 tsp vanilla

If dried butter or eggs weren't added to mix add 1/2 cup butter and 3 eggs.

add the other ingredients for the different muffin you want to make (listed below).

Batter should be lumpy. Fill muffin tins full. This mix will make 12 muffins. Bake at 400 for 15 minutes.

Chocolate chip-fudge muffins: 3/4 cup cocoa, 1/4 cup sugar 1/2 cup chocolate chips.

Banana muffins: 1 mashed banana and 1/2 cup walnuts (opt.)

Blueberry muffins: 1 cup fresh or frozen blueberries

Cranberry-orange muffins: 1/2 cup dried cranberries, 1/2 cup nuts, 1/4 cup orange juice, 2 Tbsp orange peel

Eggnog muffins: 2 tsp rum extract, 1 cup eggnog(omit water from recipe), before baking top with mixture of: 1 tbsp sugar, 1/2 tsp nutmeg, and 1/4 tsp cinnamon

Lemon muffins: 1 cup water, 1/2 cup lemon juice

Lemon-poppy seed muffins: 1 pkg instant lemon pudding mix, 1 Tbsp poppy seeds, 1 cup water, 1/2 cup lemon juice.

Zucchini muffins: 1 cup grated zucchini, 1 Tbsp cinnamon, 1/2 cup chopped nuts (opt.)

Pumpkin muffins: 1 cup pureed pumpkin, 1/2 Tbsp pumpkin pie spice, 1/4 cup each nuts and raisins (opt.)

Recipe adapted from http://www.grouprecipes.com/24483/universal-muffin-mix.html (there are a lot more muffin recipes on the website--check them out!)