Becky's Scotcheroos (Easy No-Bake Bars)

1 c. sugar
1 c. light corn syrup
1 c. peanut butter (creamy or crunchy)
5 1/2 c. Rice Krispies
1 1/2 c. milk chocolate chips
1 c. butterscotch chips
1 T. butter

Measure Rice Krispies in a large bowl and set aside. Also, spray a 13 x 9" pan with non-stick spray and set aside.

In a saucepan bring sugar and corn syrup to a just to a boil (the sugar will be mostly dissolved.) Remove from heat. Stir in peanut butter and continue stirring until the peanut butter is completely melted.

Pour the mixture over the Rice Krispies and fold gently with a large spoon until cereal is coated evenly. Press into the 13 x 9" pan. 

Melt the chocolate chips, butterscotch chips and butter either in a double boiler (or in the oven @ 185° using an oven safe bowl. Stir every 3 - 4 minutes until melted.)

When melted and smooth, pour over the Rice Krispie layer and spread evenly. Allow to cool until the bars are set.

Cut into 36 bars.

Becky's Lemon Jello Cheesecake

1 small pkg. lemon Jello
1 ½ c. boiling water
12 oz. cream cheese, softened (1½ pkgs.)
¾ c. sugar
1 can evaporated milk, very well chilled*
2 c. Graham cracker crumbs
1/3 c. sugar
½ c. melted butter

*Before making this recipe, chill the can of evaporated milk for several hours or overnight. Also, chill a metal bowl and the beaters before whipping the canned milk.)

Make the graham cracker crust by stirring together the crumbs and sugar. Add melted butter and stir. Press into a 13x9" pan and set aside.

Dissolve the Jello in the boiling water. Add sugar and stir until dissolved. Whisk in the softened cream cheese until smooth. Set aside.

Pour the chilled milk into the chilled bowl and whip on high speed with an electric mixer until soft peaks form - similar to making whipped cream.)  Gently fold in the lemon jello mixture.

Pour the fluffy mixture over the graham cracker crust. Chill until firm. To serve, top with cherry, blueberry or peach pie filling or sweetened fresh strawberry slices, fresh raspberries or whatever fruit you like.

(I layered the ingredients in 1/2 pint jars with lids for individual servings!)

Spinach Salad

Becky's Spinach Salad

2 pkg. Baby Spinach
1 1/2 c. Swiss Cheese, shredded
5 strips bacon, cooked and crumbled
1 tart apple, diced
1/2 cup dried cranberries
1/2 Bermuda onion, sliced thin
8 oz. fresh mushrooms, sliced

Dressing:

1 T. sugar
1/4 cup apple cider vinegar*
1/4 cup white wine vinegar*
1 T. poppy seeds
1 t. dry onion
1 t. salt
1/2 t. dry mustard

Mix dressing ingredients together and add mushrooms and onion slices. Marinate 2-3 hours.

When ready to serve, assemble the salad ingredients and spoon the marinated mushrooms and onions over top. (You may not need all of the dressing.) Toss and serve.

*You can use 1/2 cup cider vinegar in place of the two vinegars if desired.

Karen's PAN DE TRES LECHES (MILK CAKE)

1 can sweetened condensed milk
1 can evaporated milk
1 cup whole milk 
1 white cake mix
1 16 oz Cool Whip Topping
Any kind of canned pie filling or sliced bananas / strawberries (I use strawberries)

Mix cake according to pkg directions.  Bake cake and leave in pan to cool.
While cooling, mix together the three milks.
Poke small holes in cake with for then pour combined milk over the cake.
Add sliced bananas/canned pie filling/strawberries to top of cake.
Spread whipped cream over fruit like frosting.

Chill  a few hours before serving.

NOTE:  it is very important to allow cake to chill for several hours so that cake can set.

Karen's Slow Cooker Italian Chicken

4 chicken breasts
1 packet dry zesty Italian dressing
1 ( 8-oz) package cream cheese, softened
2 ( 10.75 oz ) cans cream of chicken soup
3 cups cooked rice or noodles

Place the chicken in a slow cooker and sprinkle Italian dressing over it  Combine cream cheese and cream of chicken soup in a small pot over lot heat and warm until melted though; pour over chicken.  Cook on low 4 to 6 hours.  Once chicken is done, you can leave the chicken breasts whole or shred them.  Serve chicken over pasta or rice.

Makes 6 servings.

Karen's Melt-in-Your-Mouth Slow Cooker Pot Roast

1  (3 to 4 pound) beef chuck roast
1 (12-ounce) can Cola (not diet)
3/4 cup dark brown sugar
3/4 cup Heinz chili sauce
3/4 cup ketchup
3/4 cup dry onion soup mix
4 to 5 new red potatoes, cut up
1 1/2 to 2 cups baby carrots

Combine all ingredients in a slow cooker.  Cook on low 8-10 hours.  Makes 6 to 8 servings

Karen's Banana Bread

This is a moist, yummy bread !

1/2 cup butter
1/2 cup sugar
2 eggs
1 1/2 cups mashed bananas
1/2 cup chopped walnuts
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In mixing bowl , cream butter.  Gradually add sugar and beat until light and fluffy.  Beat in eggs, one at a time.  Blend in bananas and nuts.  Sift together flour, baking powder, soda and salt.  Gradually add to creamed mixture, beating only until blended.  Turn into greased loaf pan.  Bake at 350 for 45-50 minutes.

Karen's Best Cornbread Ever

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
6 tbsp cornmeal
3 tsps baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup milk

Cream butter, sugar and eggs.  Mix in reset of ingredients.  Bake in greased 9 x 13 pan at 350 for 30-35 minutes.


Honey butter

3/4 cup butter
1/4 cup honey

Becky's Tender (Crock Pot) Shredded Beef for Tacos or Enchiladas

2-1/2 lb. chuck roast

1 cup beef broth (I use a beef boullion cube dissolved in hot water)

1 teaspoon cumin

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dried oregano 

1 small can diced green chiles

2 tablespoons lime juice

There is no need to brown the beef prior to putting it into the crock pot. Just spray the crock pot with non-stick spray first. 

Place the roast into the crock pot and pour the beef broth over the top. Drizzle the lime juice over the roast and sprinkle with the dry seasonings. Spoon the green chiles over the roast. Cover and cook on low heat about 8 hours or until fork tender.

Drain (or spoon off) most of the liquid.

Using two forks, shred the beef into small chunks. 

Now it is ready to make the tacos using some soft, fresh corn tortillas (or flour tortillas, if you prefer.) This is also really good on those crunchy corn taco shells too! 

Spoon in some of the shredded beef first and then…

Top with any or all of the following:

shredded lettuce

grated cheese

diced tomatoes

diced avocados

sour cream

pico de gallo salsa

chopped cilantro

fresh lime wedges (for drizzling the juice over the tacos.)

This also makes really good beef enchiladas by rolling the beef up in corn tortillas and covering with canned red enchilada sauce and grated cheese. Bake at 375° until bubbly.

Karen's Yummy Syrup (Magelby's)

1 cup sugar
1 use butter or margarine
1/2 cup buttermilk
1 tsp. light Karo Syrup
1/2 tsp. baking soda

Bring SLOWLY to boil stirring always.  BOIL 5 minutes.
---if you flavor it, don't use Karo Syrup.
*can add 1 tsp coconut flavor ----remove after boiling, then add flavor.

Becky's Fire Roasted Tomato Soup - Crock Pot Recipe

This is a good recipe for a Sunday. The soup can cook in the crock pot while we're at church. Then it just takes me a minute to finish it up with the immersion blender when we get home.

2 – 15 oz. cans Fire Roasted Diced Tomatoes

4 cups chicken broth

1/2 cup diced yellow onion 

2 teaspoons minced garlic 

1 teaspoon dried basil 

2 teaspoons packed brown sugar

2 slices white bread (this is a surprise ingredient!)

2/3 cup half and half (or light cream)

salt and pepper to taste

Put the first 6 ingredients into the crockpot and cook on low about 5 – 6 hours. Then, tear up the 2 slices of bread, crust and all, and toss it into the crock pot. Cover with the lid and allow the bread to soften in the soup for about 5 minutes. With an immersion blender (or stick blender), blend until smooth - right in the crock pot. (The bread helps to thicken the soup and gives it a nice texture.)

Stir in half and half. 

Garnish with fresh basil, croutons and parmesan cheese.

Pam's Red Velvet Cake

½ c butter

2 T cocoa
1 tsp salt
2 ounces water
1 ½ c sugar
2 ounces red food color
1 c buttermilk
¾ tsp soda
2 eggs
2 ½ c flour
1 tsp vanilla
1 tsp vinegar

Preheat oven to 350, grease and flour 2 round cake pans.  Cream butter and sugar until fluffy.  Add eggs, beat well.  Make a paste with cocoa and food coloring, add to sugar mixture and mix.  Sift flour and salt, add to batter alternately with buttermilk, vanilla and water. (I mix the buttermilk, vanilla and water together before adding alternately). Add soda, blend well.  Stir in vinegar gently, do not beat.

Pour into 2 round cake pans and bake at 350 for 30 minutes.  Cool, split layers in half, cover with frosting, put frosting between all the layers also.

Fluffy Butter Frosting

6 T flour

1 ½ c milk
1 ½ c butter softened (butter only)
1 ½ c sugar
1 ½ tsp vanilla

 Mix flour and milk in a sauce pan, cook until thick, stirring constantly.  Cool this mixture.  Cream butter, sugar and vanilla until fluffy.  Add cool milk & flour mixture and beat for 10 minutes.  Spread in between and on all layers.  Store in fridge

 This recipe is time consuming to make, but it’s delicious.

Pam's Sugar Cookies

4 cups flour

1 ½ cups sugar
1 tsp salt
1 tsp baking soda

Mix together well before adding wet ingredients

1 cup butter

Mix until fine and crumbly

Then add:

1 cup sour cream

2 eggs
1 tsp vanilla
1 tsp almond extract

Just mix until everything is mixed well

Don’t use a mixer for this recipe.  Use a pastry blender or your hands.  It works much better.

Chill for at least 1 hour or longer.  Make sure to use enough flour when rolling out or you will be frustrated with them sticking to the counter.  Roll out and cut into large shapes

Bake at 375 for 7 minutes, don’t brown, adjust time if necessary. They almost don’t appear done, but they really are.

 Frosting

1 lb powdered sugar

¼ cup milk
¼ cup shortening
¼ cup butter
1 tsp vanilla
1 tsp almond extract

Put all ingredients into a mix bowl and mix for 5 minutes.  Add coloring if desired and frost cookies.  Add more milk if too dry, or powdered sugar too moist. Frost cooled cookies and put sprinkles on if desired.

Pam's Ham & Cheese Sliders

24 good white dinner rolls

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 T poppyseeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake

Pam's Chili

1 lb ground beef
1 onion diced
1 can tomato soup
1 can kidney beans
1 can diced tomatoes
1 T chili powder
1 tsp salt
½ tsp pepper

Brown ground beef, add diced onion and saute until onion is tender, add remaining ingredients and simmer at least 30 minutes.  I like to simmer and then either put in the oven for a bit or in a crockpot and let simmer for a couple of hours or more.  It seems to blend the flavors when it slowly simmers.   You can adjust the amount of chili powder and pepper depending on your taste buds.  You can also leave the diced tomatoes out completely and it’s still wonderful.  This is great over a baked potato or rice.

You can make this up a day or two in advance and do the 30 minute simmer, let cool and refrigerate until the next day and then warm up in your crockpot. 

Pam's Chicken Salad

4 cups diced cooked chicken

4 cups finely chopped celery
6 hard boiled eggs minced
8 oz philly cream cheese
3 T sweet relish
1 cup mayo
½ tsp salt
½ tsp onion salt
½ tsp lemon pepper

Mix chicken, celery, eggs together.  Add all wet ingredients and seasonings and mix well, then add to chicken mixture and mix.  This has better flavor when it has a chance to sit for a few hours in the fridge.  It can be made the night before and stored in the fridge for a couple of days if you have leftovers.

Pam's Chicken Enchiladas

1 can cream of mushroom soup
1 can cream of chicken soup
1 can canned milk
½ cup chicken broth

Mix together and heat until warm.

5-6 boneless chicken breast (cooked and shredded)
1 diced onion                                     
1 small can diced green chiles4 cups  grated mozzarella cheese     
4 cups  grated cheddar cheese12 corn tortillas

Cook chicken breasts, shred and set aside.  Chop one onion and saute with one small can of diced green chiles.  Add to soup mixture.  Cover bottom of 9 x13 baking dish with few tablespoons of soup mixture.  Layer corn tortillas, chicken, and soup mixture and cheese.  Sprinkle with paprika.   Makes 2 layers.  Bake for 30 minutes at 350 or until hot and bubbly.  Serve with lettuce salad, sour cream, guacamole, chips, and salsa if desired. 

Pam's Bacon, Leek, & Gruyere Potato Gratin

5 lbs Yukon Gold potatoes, peeled & sliced

5 cups cream/half & half/milk/chicken broth (any combination of these)
2 cups gruyere cheese, grated
12 ounces bacon  (sliced into smaller pieces, I use a pound of bacon)
1 ½ lbs leeks, thinly sliced (I used about 4, I don't use all the green part and you will have to take them completely apart to get all the dirt out inbetween the layers)
4 tablespoons unsalted butter, melted
1 cup bread crumbs
½ tsp Kosher salt
½ tsp Pepper

Cook bacon until just about done, tender not crispy and then add leeks to your bacon and sautee’ until tender, just a few minutes.  Set aside until your potatoes are ready to transfer into a baking dish.

Combine potatoes and your choice of liquid in a large skillet Add ½ tsp salt and black pepper.  I use a combination of cream, milk and chicken broth for the 5 cups of liquid.  Simmer partially covered over medium to medium high heat, stirring occasionally and gently until barely tender, approx. 8-12 minutes.  Add additional salt if not using any other salty ingredients (bacon, cheese or sautéed vegetables).

 Using a slotted spoon, transfer half the potatoes to the serving dish (I used the next larger up from a 9x13 size) spreading them evenly.  Layer bacon and leeks evenly on top of the potatoes.  Spread remaining potatoes, and pour any remaining liquid into the dish.

Combine melted butter, bread crumbs and gruyere cheese.  Evenly scatter mixture over potatoes.  Bake the gratin until bubbly, the top is brown, and the potatoes are completely tender.  This is approx. 25-30 minutes.  Let the gratin sit for at least 10 minutes and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

Serves 16

Becky's Lasagna Soup

Lasagna Soup

1 lb. ground Italian sausage
2 cups onion, chopped
1 cup carrots diced or shredded
2 cups mushrooms
2 T. garlic, minced
4 cups chicken broth
1 can chopped Italian-style stewed tomatoes (14 1/2 oz.)
1 cup Bowtie Pasta
2 cups of fresh spinach
4 t. thinly sliced fresh basil

Brown sausage in a large saucepan over medium-high heat, add onion and carrot; saute 3 minutes or until veggies are semi soft.  Stir in mushrooms and garlic, and saute another 3 minutes.  Add broth and tomatoes; bring to a boil. Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions.) Add the spinach and cook about 1 minute until wilted.

Garnish with:

Fresh mozzarella cheese, diced into ½” cubes
Ricotta Cheese
Shredded parmesan cheese
Thinly sliced fresh basil

To serve, place cubes of mozzarella cheese, ricotta cheese and shredded parmesan in each serving bowl, then ladle hot soup over cheeses to melt. Top with fresh basil.   Makes about 8 cups .

Becky's Pizza on the Grill

Pizza on the Grill

Preheat outdoor barbecue grill to medium heat.  Meanwhile, roll out pizza dough to about ½” thick and about 8” in diameter. (This keeps the pizza small enough to manage.)  Brush the top of the dough with a thin layer of olive oil.  Place oil-side down on pre-heated grill.  When the dough is set and is turning golden on the bottom (about 2 minutes) turn the dough over using tongs.

Spread your choice of sauce, toppings and cheese on the top and turn the heat down to low.  Close cover of barbecue and allow about 5 minutes.  Cheese will be bubbly and  the crust will be crisp.

Try all different kinds of sauce and topping combinations like:

-Alfredo sauce, chicken, green onions, garlic
-BBQ sauce, smoked gouda cheese, cilantro and red onions
-Carmelized onions and cheese

Becky's Faux Fried Ice Cream in a Pan

Faux Fried Ice Cream in a Pan

Crumb crust and topping:

1 ½ c. crushed rice chex cereal

1 ½ c. crushed golden grahams cereal

½ c. toasted coconut

½ c. slivered almonds

1/3 c. brown sugar, packed

1/3 c. melted butter

Combine and press ½ of the mixture into a 13 x 9” pan.

Fold together in a large bowl:

1 carton of vanilla ice cream (leave out at room temperature for about 20 minutes or until very soft)

1 container cool whip (thawed)

¼ t. cinnamon

Spread the ice cream mixture over the crust layer, then top with the remaining crumbs. Cover with foil and refrigerate at least 6 hours.

To serve, allow to sit at room temperature about 10 minutes. Cut into 15 equal pieces and drizzle with hot fudge sauce, caramel sauce, whipped cream and a maraschino cherry.