Vanilla Ice Cream from Lillian

Ingredients

4 eggs
2 1/2 cups of sugar

Mix until sugar is dissolved and eggs are beaten until creamy.

Add
5 cups milk
4 cups cream or evaporated milk
4 1/2 teaspoons vanilla

Pour into ice cream canister and chill.

Using the Rival Electric Ice Cream Maker

1. After preparing and refrigerating the ice cream recipe, pour the chilled mixture into the cooled ice cream canister.
2. Fill the ice cream canister 3/4 full. The mixture will expand during the churning process.
3. Insert the dasher, making sure it is positioned correctly into the canister indentation.
4. Place the cover on the ice cream canister.
5. Place the filled canister in the bucket, making sure it is centered and engages with the bottom of the bucket. 

1. Place the motor driver over the ice cream canister cover so that the stem of the dasher engages with the hole in the bottom of the motor driver.
2. Plug in the ice cream maker.
3. While the unit is running, add 2 inches of crushed ice to the bottom of the bucket.
4. Sprinkle about 1/4 cup rock salt over the crushed ice.

1. Continue layering crushed ice and rock salt until the ice level reaches the top of the rotating ice cream canister.
2. Wait about 20 to 40 minutes for the ice cream maker to stop churning.
3. Remove the motor driver and then remove the canister.
4. Carefully clean the lid of the canister to prevent salt or water from entering the canister.
5. Lift out the dasher and scrape it clean with a spatula.
6. Pack down the ice cream in the canister and replace the lid.
7. Place the ice cream canister in the freezer for several hours to harden.
8. Transfer the completed ice cream to smaller freezer containers or enjoy immediately.

Mamaw Bobbie's Potato Salad

Mamaw’s Potato Salad

Ingredients (all measurement approximate)

• 3 pounds medium russet potatoes
• 1 cup mayonnaise
• 1 T. yellow mustard
• 1/4 cup sweet pickle relish
• 1 stalk celery, chopped
• 1/2 sweet onion, chopped
• 2 hard boiled eggs, chopped

Instructions

1. Peel potatoes and cut in chunks. Simmer until fork tender all the way through, about 15-20 minutes. Drain well.

*I like small red potatoes and leave the peel on. Some people peel after cooking whole potatoes cut in half to speed cooking.

2. Place potatoes in a large bowl.
3. In a small bowl, mix together mayonnaise and mustard. Pour over potatoes and mix in well. 
4. Add relish, celery, onion, and the chopped eggs. Mix in.
5. Add salt and pepper to taste.

We like to eat our potato salad warm.

Baked Pecan Chicken

Baked Pecan Chicken

2 1/2 ounces pecan meal or very finely ground pecans, 3/4 cup
3/4 teaspoon salt
1 egg white
2 boneless chicken breasts
Mix the pecan meal and salt on a dinner plate. In a cereal bowl, beat the egg whites with a fork until foamy. Dip the chicken in the egg white on both sides then coat them with pecan meal. Place on a foil-lined baking sheet that has been sprayed with cooking spray. Bake at 400º 15-20 minutes or until the chicken is done.

Honey can be drizzled over it.

Makes 2 servings
Can be frozen
Per Serving: 377 Calories; 26g Fat; 32g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

Banana Cream Cheese Cake

INGREDIENTS

• 2 blocks (16 oz.) cream cheese, softened
• 3/4 c. sugar
• 2 c. heavy cream
• 1 tsp. pure vanilla extract
• 1 package instant vanilla pudding mix
• 1 3/4 c. whole milk
• 1 prepared graham cracker crust
• 3 bananas, sliced, plus more slices for garnish
• 30 Nilla Wafers, plus more for garnish
• Whipped cream or Cool Whip, for serving

DIRECTIONS

1. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no lumps remain.
2. Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.
3. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
4. Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (23 total), then pour over remaining half of mixture. Smooth top and garnish with crushed Nillas.
5. Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake still feels too soft to slice, transfer to the freezer for up to 1 hour.)
6. Before serving, top with dollops of whipped cream or Cool Whip around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with more Nilla Wafers.

Amish German Pizza

Amish German Pizza

Ingredients:

1 pound ground beef, browned

½ medium onion, chopped 

½ green pepper, diced 

1½ teaspoons salt, divided 

½ teaspoon pepper 

2 tablespoons butter 

6 raw potatoes, shredded 

3 eggs, beaten 

⅓ cup milk 

2 cups cheddar or mozzarella cheese, shredded 

In 12-inch skillet, brown beef with onion, green pepper, ½ teaspoon salt, and pepper. Remove beef mixture from skillet. Drain skillet; then melt butter in it. 

Spread potatoes over butter and sprinkle with remaining 1 teaspoon salt. Top with beef mixture. Combine eggs and milk and pour over all. Cook, covered, on medium heat until potatoes are tender, about 30 minutes. Top with cheese; cover and heat until cheese melts, about 5 minutes. Cut into wedges or squares to serve. 

Apple Cream Pie

Apple Cream Pie 

Ingredients: 

3 cups apples, finely chopped 

1 cup brown sugar 

¼ teaspoon salt 

1 rounded tablespoon flour 

1 cup cream 

1 (9 inch) unbaked pastry shell 

Preheat oven to 450 degrees. 

Mix apples, brown sugar, salt, flour, and cream. Put in unbaked pastry shell. 

Bake 15 minutes. Reduce heat to 325 degrees for an additional 30 to 40 minutes. 

When the pie is about halfway done, take a knife and push top apples down to soften. After pie cools, store in the refrigerator. 

German Potato Salad

German Potato Salad  

Ingredients:
4 boiled potatoes, cut into chunks
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon dry mustard
Dash pepper
2 tablespoons apple cider vinegar
1 cup sour cream
½ cup onions, thinly sliced
2 to 3 slices bacon, fried and cut into small pieces
Paprika


Place potato chunks in large bowl. Combine sugar, salt, dry mustard, pepper, vinegar, sour cream, onion, and bacon pieces. Pour over warm potatoes and toss lightly until coated with dressing. Serve warm with a dash of paprika.

Brunstetter, Wanda E.. Amish Cooking Class - The Seekers (pp. 313-315). Barbour Publishing, Inc.. Kindle Edition.

Amish Haystack

Amish Haystack
Ingredients:
½ pound saltine crackers or one bag corn chips, crushed

2 cups cooked white or brown rice
2 heads lettuce, chopped
6 to 8 tomatoes, chopped
1 (6 ounce) can black olives, sliced
2 cups tomatoes, diced
2 cups onions, diced
2 cups green pepper, diced
2 cups celery, diced (optional)
1 quart cooked navy or pinto beans
2 eggs, boiled and chopped (optional)
2 cups nuts, chopped (optional)
1 (14 ounce) can condensed milk
2 cans cream of cheddar soup
1 (16 ounce) jar Ragu spaghetti sauce or salsa
3 pounds ground beef, browned

• Put each of first 12 ingredients into separate containers. 
• Mix soup and milk together in a saucepan and heat. Add the Ragu sauce or salsa to browned ground beef and heat. 
• Each person creates their own haystack by layering items in the order given on their plate. 
• Pour cheese sauce and favorite salad dressing on top and enjoy! Serves 12 to 14 people.

This sounded so good from the book, I thought I would try it out. It sounds almost like Taco Night.

Brunstetter, Wanda E.. Amish Cooking Class - The Seekers (p. 312). Barbour Publishing, Inc.. Kindle Edition.

Amish Country Breakfast

Amish Country Breakfast

Ingredients: 
14 slices whole wheat bread
2½ cups ham, cubed
1 pound mozzarella cheese, shredded
1 pound cheddar cheese, shredded
6 eggs
3 cups milk

Topping: save for morning
½ cup butter, melted
3 cups cornflakes (do not crush)

Grease 9x13 baking pan and layer half the bread, ham, and cheeses. Repeat layers.
Beat eggs in a mixing bowl, add milk, and pour over layers in pan.
Refrigerate overnight.

Next morning, preheat oven to 375 degrees.
Mix butter and cornflakes. Spread mixture over other ingredients in pan.
Cover loosely with foil and bake for 45 minutes.

Brunstetter, Wanda E.. Amish Cooking Class - The Seekers (p. 311). Barbour Publishing, Inc.. Kindle Edition.

Hershey Bar Cake

Hershey Bar Cake
1 box Duncan Hines Swiss Chocolate cake mix
15.1-ounce box  instant vanilla pudding
3 eggs
1 cup vegetable 
1 1/2 cups milk 

Mix all ingredients together. Pour into 3- 9-inch pans that have been greased and floured. Bake at 350° for 20 to 30 minutes. Allow layers to cool completely before frosting.

Icing
1 8-ounce package cream cheese
1 cup powdered sugar
1/2 cup granulated sugar
1-12 ounce container Cool Whip
1 teaspoon vanilla

 3 Hershey chocolate bars grated 

Mix cream cheese, powdered sugar, and granulated sugar until smooth. Fold in Cool Whip, vanilla, and grated chocolate mix well with the cake layers are completely cooled. Frost and stack each layer.  Then store cake in the refrigerator.

Lillian Hambrick

from Georgia magazine Kathy Stanton/ Lula Jackson EMC 

Broccoli Apple Salad

Broccoli Apple Salad
Serves: 4-6

INGREDIENTS

• 4 cups fresh broccoli florets,
  (about 2 medium heads)
• ½ cup shredded carrots
• ¼  cup diced red onion
• 2 large apples, finely chopped 
• ½ cup pecans, coarsely chopped
• ½ cup dried cranberries

Creamy dressing ingredients:

• ½ cup lite mayonnaise
• ½ cup low-fat Greek yogurt
• 2 Tablespoons lemon juice
• 1 Tablespoon sugar
• ¼ teaspoon salt
• ⅛ teaspoon pepper

INSTRUCTIONS

1. In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
2. To make the dressing: Whisk together mayonnaise, Greek yogurt, lemon juice, sugar, salt, and pepper.
3. Add the dressing to the salad and toss to coat. Chill until ready to serve.

Quick and Easy Potato Soup

Ann's Quick and Easy Potato Soup

When cooking for one, quick and easy it the way to go!

• 1 pkg. 20 oz. Simply Potatoes diced potatoes (with onion)
  
•  ½ stick butter

   Cook 15-20 mins. In 2 cups chicken broth.

        Reduce heat and add:

•  4 cups milk (half n half, whole milk)

•   1 can cream of chicken soup

Season with salt and paper.

  Top with shredded cheese, bacon bits, sliced green onions

Rachel’s Orange Fluff

Ingredients

·        1 (11 ounces) cans mandarin oranges, drained

·        1 (15 ounces) can crushed pineapple, drained

·        1 pound Small Curd cottage cheese

·        2 (3 ounces) packages orange flavored Jell-O® mix

·        1 (16 ounces) package frozen whipped topping, thawed 

You may add 3 to 4 cups mini marshmallows (about 1/2 of a 16oz bag) 

Directions 

Combine the well-drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.

Do Nothing Tornado Cake!

Do Nothing Tornado Cake!

Ingredients

Cake-
• 2 cups all purpose flour
• 1 teaspoons baking soda
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 20oz can crushed pineapple
Topping-
• 1/2 cup salted butter
• 1/2 teaspoon vanilla extract
• 2/3 cup evaporated milk
• 1 cup granulated sugar
• 1 cup chopped pecans
• 1 cup sweetened coconut flakes
• 
  

Instructions

1. Preheat your oven to 350 degrees and grease a 9x13" baking pan with butter
2. In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
3. Pour into your baking pan and bake for 40-45 minutes or until golden brown
4. Poke several holes in the cake with the handle of a wooden spoon
5. In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil
6. Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly
7. Pour your topping evenly over your cake, slice, and enjoy!

http://myincrediblerecipes.com/do-nothing-tornado-cake/

The Famous Ritz Carlton Hotel 1920's Tea Room Lemon Pound Cake

·        3 cups all-purpose flour

·        1 Tbsp baking powder

·        3/4 tsp salt

·        3 cups sugar

·        1 cup unsalted butter, room temperature

·        1/2 cup shortening, room temperature

·        5 large eggs

·        1 cup whole milk

·        6 Tbsp lemon juice

·        1 lemon, zested

·       Directions

·        Preheat oven to 350°F. Spray or butter and flour 2 loaf pans or one large Bundt pan. Sift flour, baking powder and salt into medium bowl. Set aside. Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest. Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

from Linda C. on FB

Jane Williams Blackeyed Pea Salad (Hot)

Rotel tomatoes (hot), 

2 cans of rinsed black eyed peas 

1 can of corn drained and rinsed. 

chopped bell pepper

chopped onion

Kraft Lite Zesty Italian

I have made it with hominey, peas and corn and also with black beans. It just depends on who is going to eat it. Oh I almost forgot. I usually make the Italian dressing but this time I used Kraft Lite Zesty Italian.

Roasted Zucchini Spears

• 4 Zucchini  

Cut in long wedges
Mix spices in a wide bowl for rolling zucchini.

• 1/2 tsp Basil, dried
• 1/4 tsp Garlic powder
• 1/2 tsp Oregano, dried
• 2 tbsp Parsley, fresh leaves
• 1/2 tsp Thyme, dried
• 1/2 cup Parmesan  
• 1 Kosher salt and freshly ground black pepper

• 2 tbsp Olive oil

Directions:

1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
4. Serve immediately, garnished with parsley, if desired.

Meatloaf from Ann McAllister

·        2 lbs. ground beef 80/20
·        2-3 eggs
·        ½ c. green peppers
·        ½ c. chopped onions
·        4 slices bread crumbled up
·        1 can tomato sauce
·        1 small can cream
·        1 cup tomato ketchup

Mix all ingredients together well. Place in meatloaf pan.

Spread a light coat of ketchup over the top before pacing in the oven.

Cook for 30-45 minutes at 350.

You may need to drain any excess grease off top before serving. 

Amish Caramel pie

Amish Caramel Pie 

3 cups brown sugar
3 cups water
2 tablespoons butter
1 cup all-purpose flour
3 cups milk
6 egg yolks
2 pie shells, baked

Mix together flour, milk, and egg yokes. Set to the side. Boil brown sugar, water, and butter together for 2 or 3 minutes for a good strong caramel flavor. Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil. Remove from heat; cool 5 minutes and stir once. Pour into 2 baked pie shells. Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.

Amish Breakfast Casserole

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/ 4 cups shredded Swiss cheese

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13 x 9 x 2 baking dish. Bake, uncovered, at 350 degrees for 35–40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Amish Peanut Butter Pie

Amish Peanut Butter Pie 
3/ 4 cup powdered sugar
1/ 2 cup creamy peanut butter
1 cup sugar, divided
3 cups low-fat milk, divided
3 large eggs, separated
6 tablespoons cornstarch, divided
3 tablespoons flour
1/ 4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla, divided
1 pie shell, baked
1/ 4 teaspoon cream of tartar

Beat together the powdered sugar and peanut butter till the mix is crumbly; set side. In a large, heavy saucepan, combine 2/ 3 cups sugar and 2 cups low-fat milk; heat to scalding or possibly till bubbles start to form on the bottom. Don’t let it boil. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour, and salt. Stir to make a paste. Whisk in the remaining cup of cool low-fat milk, whisking till the mix is smooth. Pour in some of the warm low-fat milk mix, stirring to combine. Add in mix in bowl to the low-fat milk in the saucepan. Cook over medium-low heat, stirring constantly, till the mix bubbles up in the center. Add in the butter and 1 teaspoon vanilla. Remove from heat and let the custard cool. Preheat oven to 350 degrees. Sprinkle 2/ 3 of the crumbly peanut butter mix in the bottom of the baked (and cooled) pastry shell. Pour the cooled custard mix over the top. In a large mixer bowl, place the egg whites, cream of tartar, and remaining 1 teaspoon vanilla. Beat till stiff peaks form. Gradually, while beating, add in the 4 tablespoons remaining sugar and 3 tablespoons remaining cornstarch. Continue beating until the eggs whites are very thick and glossy. Spread meringue on top of pie; sprinkle the remaining peanut butter mix on top. Bake for 10 to 15 minutes; watching carefully, or possibly till the meringue is golden. Chill and serve.

Hamburger casserole

2 pounds hamburger
1 medium onion, diced
1 can cream of mushroom soup
1 can water
6 medium potatoes, peeled and cubed salt and pepper to taste

Brown hamburger and onion. Add soup, water, potatoes, and seasoning. Bake in casserole or cook in a skillet, stirring occasionally. Meal is done when potatoes are tender.

Cornbread Hamburger Pie

1 pound ground beef
1 large onion, chopped
1 can (8 oz.) tomato sauce
1 teaspoon salt
1 tablespoon chili powder
1/2 cup chopped green pepper
1 3/4 cup water
1/2 teaspoon black pepper
1 can (12 oz.) whole kernel corn

Corn bread mix (prepare as on package but do not bake) Brown ground beef and onion in skillet. Drain. Mix in the other ingredients and let simmer for 15 minutes. Pour into a greased casserole dish. Top with corn bread mix. Bake at 350 degrees for 20 minutes.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon, and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

Brussels Sprouts with Anne Burrell for Food Network Magazine

·        2 pounds Brussels sprouts, trimmed

·        Extra-virgin olive oil

·        Kosher salt

·        Pinch of red pepper flakes

·        1/3 cup pine nuts

·        6 ounces slab bacon, cut into lardons

·        Parmigiano-reggiano, for topping 

Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts. While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan. Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

Rachael Ray’s Brussels Sprouts

·        3 slices bacon, chopped

·        1 tablespoon extra-virgin olive oil, 1 turn of the pan

·        1 shallot, chopped

·        1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved

·        Salt and pepper, to your taste

·        1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.  

White Bean Chili

 White Bean Chili

2 cups chicken cooked and cubed

3 stalks celery, chopped

1 med onion, chopped

3-15 oz. cans of white beans

1-16oz. jar of thick and chunky salsa

2 tsp. cumin

1 can chicken broth

Add together and cook in crockpot until onion and celery are done.

15 min. before serving add

8 oz. Monterey Jack cheese with jalapeno peppers, cubed

Lydia Foster 

Ann's 3 Bean Chicken Chili

SAUTE 

1/4 c. olive oil

1 large onion minced

2 stalks celery

2 T. minced garlic in the jar 

Combine in a large stock pot or Crock Pot

2 or 3 pieces of mesquite grilled chicken breast-thawed and chopped in 1/2" pieces

2 cans white navy beans drained and rinsed

1 can black beans drained and rinsed

1 can refried beans (thickens chili)

24 oz can crushed tomatoes

1 can Rotel tomato and chilies

1 can chicken broth/or use bouillon 

1/2 tsp. cumin

1/2 tsp. oregano

1 cup of frozen yellow corn

1 cup frozen chopped spinach/or fresh kale (can be omitted)

Bring all to a boil and simmer for 1 hour. Or 5 hours in the crock pot

Garnish with your choice of toppings

shredded cheese, sour cream, black olives, green onions

Skinny Creamy Cauliflower Soup

Skinny Creamy Cauliflower Soup

Ingredients

·        2 large head, chopped

·        1/2 onion, medium, chopped

·        2 cups vegetable or chicken broth, reduced sodium

·        1 cup half and half, fat free

Garnish

·        Grated cheese, reduced fat

·        Crumbled bacon

·        Sliced green onions (or more if you like)

·        black pepper, salt

Instructions

1. Combine broth, cauliflower and onions in a soup pot and bring to a boil over medium high heat. Reduce heat to medium and simmer for 15 minutes or until cauliflower is tender.

2. Use an immersion blender (or place ingredients in a blender) and puree. Add fat free half & half and blend for about 1 minute or until desired consistency.

3. Pour into bowls and garnish with cheese, bacon (if desired) and green onions. Top with cracked black pepper and salt to taste.

Notes

Nutrition: Per Serving (with bacon) About: 150 calories, 3.5 g fat, 1.5 g saturated fat, 12 g protein, 21 g carbohydrates, 5 g dietary fiber, 740 mg sodium; WW Points plus value 4

http://domesticsuperhero.com/