White Sauce

2T. butter
1T. flour
1/2t. salt
1c. milk

Melt the butter in a small saucepan in low heat.  Add flour and salt.  Stir until the flour is cooked in the fat.  Remove from heat and add 1/4c. milk.   Stir until the mixture is smooth.  Slowly stir in the rest of the milk until all the milk has been added.  Return to the heat (low to medium heat) and cook slowly until the sauce reaches the boiling point.  Stir constantly to prevent lumping and scorching.  May adjust to table below for the thickness of sauce you want.  Makes 1c. sauce.

Thickness of Sauce:             Amount of Flour:
Thin                                             1T. flour to each 1c. milk
Medium                                      2T. flour to each 1c. milk
Thick                                           3T. flour to each 1c. milk

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Hamburger Pie (Shepherd's Pie)

1 medium chopped onion
1 lb. ground beef
salt and pepper
1/2 lb. cooked green beans or 1 can (2&1/2c.) drained green beans
10&1/2 oz. can tomato soup
5 medium cooked potatoes
1/2c. milk (optional)
1/2-1c. shredded cheese

In large saucepan, brown ground beef and onion together using medium-high heat.  Drain fat.  Add some salt and pepper.  Stir in tomato soup and green beans.  Pour into 2-qt. casserole dish.  Mash the potatoes--may add the milk to the potatoes.  Spread over meat mixture.  Top with cheese.  Bake at 350℉ for 35 min. or until peaks are browned.

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Chicken Teriyaki

From:  LaChoy Soy Sauce

6 skinned chicken breasts

1/2c. LaChoy Soy Sauce

1/4c. sugar

1t. garlic salt

Place chicken in 9x13-inch pan.  Mix well the soy sauce, sugar, and garlic salt together.  Pour over chicken.  Bake at 325℉ for 1 hour.  Turn chicken over after 30 min. 

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Chicken and Rice

1c. uncooked rice
1 pkg. dry onion soup
6-8 uncooked chicken breasts or thighs
1 can cream of mushroom soup
2c. water
salt and pepper

Spread rice in the bottom of a 9x13-inch pan.  Sprinkle dry onion soup over the rice.  Lay chicken parts over the rice and dry onion soup.  Spread cream of mushroom soup over the chicken.  Add the water; sprinkle some salt and pepper over the chicken.  Cover with foil and bake at 350℉ for 1 hour 15 min.

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Texas Sheet Cake

2 sticks margarine
1c. water
4T. cocoa
2c. sugar
2c. flour
1&1/2t. salt
2 eggs
1t. baking soda
1/2c. sour cream

In large saucepan, bring to a boil the margarine, water, and cocoa stirring frequently.  Let cool.  Then stir in the sugar, flour, and salt.  Then blend in the eggs, baking soda, and sour cream until smooth.  Spread in greased 11&1/2 x 17-inch cookie sheet.  Bake at 400℉ for 20 min.  or until toothpick inserted in the middle comes out clean.  Frost cake as soon as it is taken out of the oven.  Frosting recipe below:

1 stick margarine
4T. cocoa
2-6T. milk
1T. vanilla
1 lb. box powdered sugar

In saucepan, bring to a boil the margarine, cocoa, and milk stirring constantly.  Remove from heat and add the vanilla and powdered sugar and mix well.

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Peanut Butter Fingers

1/2c. butter
1/2c. sugar
1/2c. brown sugar
1 egg
1/3c. peanut butter
1/2t. baking soda
1/4t. salt
1/2t. vanilla
1c. flour
1c. rolled oats (oatmeal)
1c. chocolate chips

Cream the egg, butter, and sugars together.  Blend in peanut butter, baking soda, salt, and  vanilla.  Stir in the flour and rolled oats and mix well.  Spread in a greased 13x9-inch pan.  Bake at 350℉ for 20-25 min.  Sprinkle with the chocolate chips as soon as it comes out of the oven.  Let stand 5 min. and then spread chocolate evenly.  Then, in another bowl, combine and mix well:

1/2c. powdered sugar
1/4c. peanut butter
2-4T. evaporated milk 

Drizzle this peanut butter mixture over the chocolate.  Cool.  Cut into bars and enjoy!!!

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Cream Cheese Tuna Bake

4 oz. (1c.) 7-min. macaroni
3 oz. package cream cheese
1 can cream of mushroom soup
1 can tuna (may substitute with chicken)
1/4c. chopped onion
1/4c. chopped green pepper (optional)
2T. chopped pimiento (optional)
1T. mustard
1/4t. salt
1/4c. milk
1/2c. corn flake crumbs

Cook macaroni according to instructions on macaroni package.  Meanwhile, combine tuna, cream cheese, and cream of mushroom soup in a 1&1/2 quart casserole dish and mix ingredients well.  Stir in onion, green pepper, and pimiento.   Then add mustard, salt, and milk and stir well.  When macaroni is cooked, drain it.   Then stir the macaroni into the mixture.  Sprinkle corn flake crumbs over the top.  Cover with foil and bake at 375℉ for 20-25 minutes or until warmed all the way through.

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Chicken Divan

3-4c. cooked rice

20 oz. pkg. frozen chopped broccoli

2c. previously cooked, cut up chicken

1c. mayonnaise

1 can cream of chicken soup

1 can cream of mushroom soup

1-2t. curry powder

3/4c. grated cheese

2T. lemon juice

Layer in 9x13-inch pan the rice, broccoli, and chicken.  Meanwhile, in a separate bowl, combine the mayonnaise, cream of chicken, and cream of mushroom and mix together.  Stir the curry, lemon juice and cheese into this mixture.  After these ingredients are mixed well, spread this mixture over the rice, broccoli, and chicken.  Cover with foil and bake at 350℉ for 30 min. or until warmed all the way through.

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Banana Nut Cookies (with Chocolate Chips) and a Healthier Version

From Mrs. Fields Cookie Book

2&2/3c. flour

1/2t. baking soda

1/4t. salt

1c. light brown sugar

1/2c. white sugar

1c. salted butter

1 egg

1t. banana extract

3/4c. (1 medium) mashed ripe banana

2c. (12 oz.) chocolate chips

1c. (4 oz.) chopped walnuts (optional)

In large bowl with an electric mixer blend sugars and egg at medium speed.  Add butter and mix well.  Add banana, banana extract, baking soda, and salt beating at medium speed until smooth.  Slowly beat in flour until well mixed.  Stir in the nuts and chocolate chips.  Drop by rounded tablespoons onto ungreased cookie sheet, 2 inches apart.  Bake at 325℉ for about 20 min. or until cookie edges begin to brown.  Transfer immediately to a cool surface with a spatula.  

For low fat, low sugar, more natural tasting cookies, try these ingredients with the same instructions:

2&2/3c. flour

1/2t. baking soda

1/4t. salt

no brown sugar

1/2-1c. white sugar (use less sugar if using more bananas)

1c. low fat margarine

1 egg

no banana extract

3-4 medium very ripe mashed bananas

2c. chocolate chips

1c. chopped walnuts (optional)

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Emerald Salad

1 pkg. lemon gelatin
1 pkg. lime gelatin
2c. liquid (juice from crushed pineapple & water)
1c. crushed, drained pineapple
1c. mayonnaise
1c. cottage cheese
1c. evaporated milk
1c. chopped nuts (optional)

In large saucepan, heat liquid to not quite a boil & dissolve both gelatins in it. Remove from heat and fold in pineapple, mayonnaise, cottage cheese, and nuts mixing well.  Stir in evaporated milk last and mix well.  Pour into round jello mold and chill.

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Strawberry Cake

1 pkg. white or yellow cake mix
3 oz. pkg. strawberry gelatin
3/4c. cooking oil
1c. chopped nuts (optional)
4 eggs
2T. flour
10 oz. pkg. frozen strawberries or 1 pint fresh strawberries with 1/2c. sugar

Combine eggs, oil, and cake mix.  Stir in gelatin, flour, strawberries, and nuts.  Beat well.  Pour into a greased angel food cake pan or 9x13-inch pan  and bake at 350℉ for 45 min. or until toothpick inserted into the middle comes out clean.  Serve plain or with whipped cream (may use whipped cream as frosting).

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Basic Cookie Mix

2 eggs
1/2t. baking powder
1/2t. baking soda
1t. vanilla
3/4c. white sugar
3/4c. brown sugar
1/2c. butter or margarine
1/4c. shortening or another 1/4c. butter or margarine
3c. flour

Cream together the eggs and sugars.  Stir in butter and shortening.  Add baking powder, baking soda, and vanilla and mix well.  Slowly stir in flour mixing well.  Then add one or more of the following and stir well:

1-2c. chocolate chips
1/4-1/2 lb. M&M's
1/2-1c. peanut butter
1/2-1c. chopped walnuts

Drop by spoonfuls onto a greased cookie sheet.  Bake at 350℉ for about 10 min.

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Mississippi Mudd Chocolate Cake

2 sticks softened butter
2c. sugar
4 eggs
1&1/2c. flour
3T. cocoa
1&1/2c. coconut
1t. vanilla
1&1/2c. nuts (optional)
7 oz. jar marshmallow cream

Cream butter, eggs, sugar, and vanilla. Stir in flour and cocoa.  Add nuts and coconut and mix well.  Spread in 9x13-inch greased pan.  Bake at 350℉ for 30-40 min. or until toothpick inserted into the middle comes out clean.  Take out of oven and spread with marshmallow cream.  Cool then frost.  (Frosting below)

Frosting:

1 stick butter
1/3c. cocoa
1/2c. evaporated milk
1 box powdered sugar
1t. vanilla

Mix these ingredients together well and spread over the marshmallow cream.  Store cake in refrigerator.

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Old English Toffee Dessert

2c. powdered sugar
1T. cocoa
1t. vanilla
1/2 box vanilla wafers (crushed into crumbs)
1 cube butter
2 eggs separated (room temperature)**
1c. nuts (optional)

Cream together the sugar, cocoa, and butter.  Stir in beaten egg yolks, vanilla, and nuts.  In separate bowl, beat egg whites until they are stiff.  Then gently fold beaten egg whites into the mixture.  Line 8x8-inch pan with vanilla wafer crumbs.  Spread mixture onto the crumbs and top with more vanilla wafer crumbs.  Chill in refrigerator 24 hours.  Top with whipped cream.  Keep refrigerated.

**Pasteurized egg whites and yolks may be used as the eggs will not be cooked in this recipe.  The whites and the yolks will be used separately in this recipe.  Be sure to add some cream of tartar, lemon juice, or white vinegar for the egg whites to fluff for the recipe.  For 1 egg white, use 1/4t. cream of tartar, 1/4-1/2t. lemon juice, or 1/4-1/2t. white vinegar--cream of tartar works best.

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Lentil Soup

1T. cooking oil
1 lg. carrot, grated
1/2t. thyme
15 oz. can stewed diced tomatoes with juice
3/4c. dried lentils
1/8t. black pepper
1/4c. chopped fresh parsley or 1T. dried parsley
1 lg. onion, chopped
1/2t. marjoram
3&1/2c. chicken broth
1/4t. salt

In large saucepan, saute oil, onion, carrot, marjoram, and thyme; stirring 5 min.  Stir in tomatoes, chicken broth, and dried lentils.  Bring to a boil, reduce heat, cover and simmer for 1 hour or until lentils are tender.  Stir in salt, pepper, and parsley and simmer for a few more minutes.  Serve with cheese and rice.

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Potato Casserole

1 bag (1 lb.)  hash brown potatoes  OR  parboil 6-8 potatoes, chopped
1 can cream of chicken soup
2c. sour cream or 1pkg. dry mix sour cream
1/2c. grated cheese
1/2c. chopped onion
1/4 lb. butter
2c. crushed corn flakes

Mix together the cream of chicken soup, sour cream, cheese, and onion.  Stir in the hash brown potatoes.  Spread this mixture into a buttered casserole dish.  In saucepan, melt butter using low heat.  Remove from heat and then stir in the corn flake crumbs.  Sprinkle this mixture over the top of the potato and sour cream mixture.  Cover with foil and bake at 350℉ for 30-45 min. or until heated through.

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Broccoli Cheese Soup

2 lbs. broccoli, cut up
1 lg. onion, chopped
1/4c. chicken soup base (broth)
3/4c. butter
1c. flour
4c. milk
1/4t. garlic
1/2 lb. grated cheese

Boil broccoli, onion, and soup base with just enough water to cover vegetables.  When tender, mash mixture with a potato masher.  In another pot, while mixture is boiling, make a thick roux with the butter, flour , and garlic using low heat.  Add milk and stir until thickened (medium heat to not quite a boil).  Combine both mixtures and add cheese.  Stir until cheese is melted.

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Oatmeal Cookies

From BH&G's New Cook Book

3/4c. butter

1c. brown sugar

1/2c. white sugar

1t. baking powder

1/4t. baking soda

1/2t. cinnamon

1/4t. cloves

2 eggs

1t. vanilla

1&3/4c. flour

2c. oatmeal

Cream eggs and sugars together.  Stir in butter.  Add baking powder, baking soda, cinnamon, cloves and vanilla and mix well.  Stir in the oatmeal.  Slowly stir in the flour until well mixed.  Drop by rounded teaspoons onto greased cookie sheet.  Bake at 375℉ for 10-12 min.

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Pistachio Salad

1 pkg. instant pistachio flavored pudding mix

13 oz. cool whip

8&1/4 oz. crushed, drained pineapple

11 oz. drained mandarin oranges

1 can drained fruit cocktail

1c. miniature marshmallows

12 oz. cottage cheese

Drain the fruit.  Meanwhile, fold pudding mix into cool whip.  Gently fold in the drained fruit (pineapple, mandarin oranges, and fruit cocktail), marshmallows, and cottage cheese.  Chill in the refrigerator.

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Index/Comments

Why Cook???

There are 4 great reasons why you should cook your own meals:

1.  SAVE money!!!

2.  Control your fat, sugar, and salt intake so you can control your weight.
3.  Know what's in your food.
4.  Inspire and teach your children to eat healthy!!!

Anyone can cook if you . . .

1. can read and follow instructions

2.  have all the ingredients needed for the recipe.  You can use healthier versions of the ingredients, but you must have all the ingredients.

Here are some tried and proven recipes to follow.
Try them--they're delicious!!! 

All links on this site are in purple. 

For those with various food allergies or celiac disease, some of these recipes will work for you or may be modified.  For more specific recipes, visit this recipe blog.

INDEX

Breads
Pumpkin Bread (2 versions--one with nuts)
Banana Bread (from a baking mix & from scratch)
Marie Callender's Cornbread 
Stuffing/Dressing 
Pizza Dough 
Scones (Fried Bread) 
Pancakes (includes chocolate chip pancakes) 
Perfect White Bread 
Baking Powder Biscuits & Variations (coffee cake, short cake, pie crust, etc.) 
Cinnamon Rolls 
Chocolate Chip Muffins 
Pinwheel Rolls 
Zucchini Bread 
Fluffy Rolls 
White or Wheat Bread 
Waffles
Thanksgiving Cranberry Bread
Orange Juice Muffins with Honey Spread
Sweet Potato Muffins
Whole Wheat Pancakes (2 versions)
Oatmeal Pancakes
Apple, Banana, or Pumpkin Oat Bran Muffins
Buttermilk-Strawberry Scones (baked)
Pumpkin Chocolate Chip Muffins
Tea Scones (baked)
Buttermilk Old-Fashioned Pancakes
Whole Wheat Honey Banana Muffins
Cakes
Yellow Cake
Mississippi Mudd Chocolate Cake 
Strawberry Cake
Texas Sheet Cake 
Oatmeal Cake
Poke & Pour Jello Pudding Cake 
Poke & Pour Gelatin Cake 
Spice Cake (also Applesauce Spice & Pumpkin Spice Cake) 
Carrot Cake 
Chocolate Cake Roll 
Chocolate Spice Cake 
Extravagant Chocolate Cake 
Chocolate Fudge Upside-Down Cake 
Mini Morsel Cupcakes 
Gingerbread 
Dump Cake 
Honey Graham Torte (Layered Cake) 
Banana Cake--Best Ever 
Chocolate Swirl Banana Cake
Mexican Fruit Cake
Curiosity Cake
Pumpkin Cake (2 versions)
Apple Cake
Halloween Pumpkin Orange Cake
Chocolate Sour Cream Cake
Applesauce Fruit Cake
Double Chocolate Snack Cake
Filled Cupcakes
Chocolatiest Cake
Fat-free Cocoa Cake
Maple Sugar Muffins (Biscuit) 
Chocolate Caramel Coffee Cake
Hawaiian Surprise 
Skinny Chocolate Cake
Skillet Upside-Down Cake
Pound Cake
Candy
See's Fudge 
Angel Sweets 
Easter Eggs (peanut butter & coconut)
Caramel Popcorn 
Caramels 
Fudge
English Toffee
Reese's Peanut Butter Bars
Scotch Treats & Variations
Rice Krispies Wonder Fudge
Old-Fashioned Fudge
Perfect Divinity
Glazed Almonds 
Fast & Easy Treats Kids Can Do 
Homemade Butterfinger Candy Bars   
Chex Muddy Buddies
Cookies
Pumpkin Chocolate Chip Cookies
Oatmeal Cookies 
Basic Cookie Mix 
Banana Nut Cookies (with Chocolate Chips) 
Peanut Butter Chip Chocolate Cookies 
No Bake Chocolate Cookies (or Bar Cookies) 
Irresistible Graham Cracker Cookies 
Wedding Cookies 
Ice Box Chocolate Chip Cookies 
Barbara Bush's Chocolate Chip Cookies 
Hillary Clinton's Chocolate Chip Cookies 
Reese's Cookies 
Mini Chip Snowball Cookies 
Marble Cookies 
Candy Cane Cookies 
Health Cookies
Peanut Butter (Chocolate Chip) Cookies
Corn Flake Macaroons
Chocolate Macaroons
Chewy Noels
Peanut Butter Blossom Cookies (excellent holiday recipe)
Cream Cheese Chocolate Chip Cookies  
High Fiber Cookies     
Chocolate Chews
Chocolate Refrigerator/Freezer Cookies
Safe and Edible Cookie Dough
Casseroles
Potato Casserole
Spaghetti Casserole 
Touchdown Casserole  
Green Bean Casserole (2 versions) 
Boiling Potatoes/Mashed Potatoes
Desserts
Applesauce Brownies
Old English Toffee Dessert 
Peanut Butter Fingers 
Lemon Bars 
Jello Pudding Dessert (Melt-In-Your-Mouth Dessert, Girdlebusters)
Apple Crisp 
Graham Cracker Squares 
Hello Dollies 
Strawberry Dessert 
Pumpkin Pie 
Pie Crust - Never Fail 
Granola Bars 
Banana Mini Chip Bars 
Cake Brownies 
Caramel-Filled Brownies
Chocolate Cherry Cream Pie
Cheerios Treats (with variations)
Strawberry Mousse
Almond Fudge Bar
Creamy Pumpkin Strudels
Pumpkin Trifle (Layered dessert)
Pumpkin Ice Cream Squares
Baked Apple Pudding
Apple Chop Suey
Easy Double Chocolate Chip Brownies
Peanut Butter Ice Cream Pie (with variation)
Alaskan Yum Yums
Chocolate Caramel Bars
Apple Cranberry Cookie Cobbler
Death-By-Chocolate Brownies 
Marble Brownies    
Jean Jones Chocolate Dessert     
Peachy Chocolate Shake    
Creamy Cookie Salad  
Rocky Road Dessert
Lemon Jello Dessert
Quick No Bake Chocolate Dessert (Single Serving)
Family Night Cobbler
Fudge Brownie Pie
Fresh Strawberry Pie
Coconut Pie
Autumn Apple-Cranberry Crisp
Eggs/Cheese
Potato Casserole
Baked Macaroni & Cheese 
Scalloped Potatoes (2 versions) 
Quiche Lorraine
Breakfast Pizza
Crock Pot Potato Casserole (2 recipes) 
Italian Frittata
"Bon Appetite" Cheese Ball
Healthy Baked French Fries
 Foreign
Chicken Teriyaki
Super Nachos
Blue Ribbon Lasagna (4-H) 
Taco Burgers 
Seven-League Pizzaburger 
Tamale Pie (2 versions)
Oriental Rice 
Stuffed Manicotti 
Spaghetti Casserole
Tortillas
Barbecue Chicken Pizza  
Italian Frittata
Three-Cheese Garden Pizza
Endzone Enchiladas
Touchdown Tacos   
Taco-Topped Pizza    
Quick-Fix Spinach Lasagna
Pineapple Orange Chicken
Beef
Hamburger Pie (Shepherd's Pie)
Stuffed Green Peppers 
Beef Stroganoff
Impossible Cheeseburger Pie
Hobo Packs
Macaroni Skillet Supper
Chili
Potato Hamburger Roll
Touchdown Casserole
Tiki Burgers
Hamburger Pot Pie
Crock Pot Beef Stroganoff  
Poultry
Chicken Divan
Chicken and Rice
Hot Chicken Delight 
Chicken Adobo (Paprika Chicken) 
Kentucky Fried Chicken (not KFC's recipe) 
Chicken Supreme
Corn-Crisped Chicken
Barbecue Chicken
Chicken Rice Casserole
Chicken and Dumplings
Chicken Parmesan Noodle Bake
Herbed Chicken & Tomatoes
Impossible Turkey or Chicken Pie   
Seafood
Cream Cheese Tuna Bake
Tuna Boats 
Salads
Pistachio Salad
Emerald Salad 
Chicken Salad 
Fruit Cup 
Frozen Strawberry Salad 
Barbecued Green Beans
Caramelized Acorn Squash
Autumn Fruit Salad 
Garden Vegetable Saute 
Asian Salad  
Chef Salad  
Ambrosia  
Golden Parmesan Potatoes   
Green Bean Casserole (2 versions)
Carrots Au Gratin
Broccoli and Wild Rice
Soups
Broccoli Cheese Soup
Lentil Soup
Baked Beans
Grandma's Chicken Vegetable Soup
Chicken Soup 
Basic Cream Soup (with variations)
Potato Soup
Hamburger Stew
Goulash
Sauces/Frosting
White Sauce
German Chocolate or Oatmeal Cake Frosting 
Wonderful Icing 
Fruit Dip Variations
Marvelous Fruit Dip 
Fudge Sauce 
Caramel Topping for Sundaes 
Pizza Sauce Variations 
Vegetable Dip 
Maple Syrup or Basic Pancake Syrup
Russian Refresher (Beverage)
Honey Mustard Sauce 
Basic Frosting 
Low Calorie Drink (Beverage)
Orange Julius (Beverage)
Bar-B-Q Sauce (BBQ/Barbecue Sauce)
Spicy Spaghetti Sauce
Peanut Butter Frosting
Caramel Frosting
Lemon Frosting
Hot Chocolate Mix (Beverage)
Coconut Orange Frosting
Lemon Cheese Frosting
Fresh Orange Icing (scroll down cake recipe for the icing recipe)
Hot Cocoa Mixes (Beverage)
Sunshine Shake (Beverage)
Italian Salad Dressing
Honey Salad Dressing
Knorr Spinach & Greek Yogurt Dip
Cream Cheese Frosting
Sauce and Condiment Recipes
You're Having What With Your Fries??? Ketchup+Mayo=Fry Sauce & More Possibilities
Substitutions 
Common Cooking Abbreviations & Measurements 
Milk products (sour, buttermilk, evaporated, sweetened condensed, cream cheese, and more) 
Common Kitchen Thickeners 
Leavening or Rising Agents (yeast, baking powder, baking soda)
Sugars (brown, powdered, honey, corn syrup, molasses, reducing sugar intake) 
Spice Substitutions 
Fats (tutorial & fat reduction tips)
Food Allergies & Celiac Disease, Nut-Free Nut Substitutions, Chronic Health Links
Methods of Popping Popcorn
Noodles (Make Your Own Pasta)
Methods of Cooking Corn on the Cob
Healthy Frying
Herbs and Health
How To Modify Recipes To Make Them Healthier