Anna's Favorite From Scratch Brownies

Source: Julie Sanner

• 2 cups sugar
• 4 eggs
• 1 3/4 cups flour
• 1 cup oil
• 1 T. vanilla
• 1 tsp. salt
• 1/2 cup cocoa
• 1 cup chocolate chips (& then some to sprinkle on top)

Dump & stir.  Grease 13"x9" pan.  Bake 25 minutes in glass pan @ 350º or 35 min in aluminum.

Lasagna

Source: Pam Zunker

1 lb. ground beef (optional, Pam doesn't use meat.)
3 cups (30 oz jar) spaghetti sauce (Prego original)
1 1/2 cups water
1 3/4 cups (15 oz) ricotta or cottage cheese
3 cups (8 oz) shredded Mozzerella
1/2 cup grated Parmesan (powdered or fresh, use more)
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
8 oz. uncooked lasagna noodles
salt, pepper, oregano, basil, & garlic powder to taste

1. Preheat oven to 350º. Spray 13"x9" pan.
2. Brown meat, drain.
3. Combine sauce, water, spices to taste (except for the salt & pep).  Simmer for 10 minutes.
4. Combine ricotta, salt, eggs, parm, parsley, pepper.
5. Pour 1 cup sauce on bottom of baking dish.  
6. Layer: 3 dry noodles, 1 cup sauce, 1/3 to 1/2 of the cheese mixture, shredded cheese.  
7. Repeat twice. 
8. Top with 1 cup shredded cheese.
9. Cover with foil, bake for 45 min.
10. Remove the foil, bake for an additional minutes.
11. Let stand for 10 minutes before cutting.  If you don't let it stand it won't firm up as well and it will be runny.

*Variations to try: use Swiss cheese and Ragu cheesy sauce

Corn Dog Casserole

Source: Sonlight Forums, Becca FL

• 2 pkgs (8 oz.) corn muffin mix (Jiffy)
• 1 can corn, drained (OR 1 cup frozen)
• 2 T brown sugar
• 2 eggs
• 1 cup milk (OR 1 c water + 1/2 c. powdered milk)
• 1 pack hot dogs, cut in thin slices

1. Combine cornbread mix and brown sugar.
2. Add milk and eggs, mix well.
3. Stir in corn & hot dogs.
4. Pour into a greased 13x9" pan.
5. Bake for 25-30 min at 400º.

*can add 2 T diced onions.

Italian Sausage with Bow Ties

Source: Sonlight Forums, Nancy (blestwith3)

• 16 oz. bow tie pasta
• 1 lb. bulk Italian Sausage
• 1/2 cup chopped onion
• 1 1/2 tsp. minced garlic
• 1/2 tsp. crush red pepper flakes (to taste, or omit)
• 2 cans Italian stewed tomatoes, drained and chopped (or 1 can diced, 1 can stewed)
• 1 1/2 cups heavy whipping cream
• 1/2 tsp. salt
• 1/4 tsp. dried basil

1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch Oven, cook the sausage, onion, garlic, and pepper over med heat until meat is no longer pink.  Drain.
3. Stir in tomatoes, cream, salt, and basil.  Bring to a boil over med heat.  Reduce heat and simmer, uncovered, for 6-8 min or until thickened, stirring occasionally.
4. Drain pasta and toss with the sausage mixture.  Garnish with Parmesan cheese.

Mongolian Beef

Servings: 2
Prep: 45 minutes

This is a clone of P.F. Chang's Mongolian Beef, it's wonderful!

• 2 tsp. vegetable oil
• 1/2 tsp. minced ginger
• 1 T chopped garlic
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• 1 cup veg oil
• 1 lb flank steak
• 1/4 cup cornstarch
• 1 large green onions

1. Make sauce by heating 2 tsp. oil in a medium saucepan over med-low heat.
2. Add ginger and garlic and quickly add soy sauce & water before garlic scorches.
3. Dissolve brown sugar in the sauce, then raise heat to med and boil 2 to 3 min or until it thickens.
4. Remove from heat.
5. Slice flank steak against the grain into 1/4" bite sized slices.
6. Toss steak with cornstarch to coat lightly, tossing until they separate.
7. As the beef sits, heat up 1 cup oil in a wok (or large skillet).
8. Heat over med heat until it's hot, but not smoking.
9. Add the beef to the oil and saute for just 2 min or until it begins to darken on edges, stirring ro cook evenly. (Don't need to cook through, it will go back on heat later.)
10. Remove meat and drain, pour oil out of wok.
11. Put pan back on heat, return meat and simmer for 1 min.
12. Add sauce, cook for 1 min while stirring then add all the green onions.
13. Cook 1 min longer, then place on a serving place.

Taco Salad

• 1 lb. ground beef
• 1 pkg. dry taco seasoning mix
• 1 head lettuce, shredded
• 2 tomatoes, cut up (or 1 pint cherry tomatoes, quartered)
• 1 onion, diced (small to medium)
• 8 oz. grated Cheddar (or Mexican blend)
• 8 oz. corn chips, crushed
• 16 oz. Wishbone French salad dressing (OR 1000 Island, Catalina, or Western)

1. Brown ground beef & seasoning thoroughly.
2. Drain & cool.
3. Mix everything together.

Additional suggestions:

• Make sure to really drain the grease off meat, drain on paper towels.
• Don't prepare the taco seasoning, just add dry.
• Wait until serving to mix in chips and dressing or it will get soggy.
• Use French, Catalina, or Western dressing instead of 1000 Islands.

Hamburger Soup

Source: Microwave cooking class

• 1 lb. ground beef
• 2 stalks celery
• 1 to 2 tsp. instant beef bouillon
• 16 oz. can tomatoes
• 2 or 3 cabbage leaves
• garlic to taste
• 2 carrots
• 2 green onions
• soup bone (opt)

1. Wrap 2 carrots in paper towels and wet.  Micro on high 2 minutes until soft (1 1/2 min for 1)
2. Put onions, carrots, celery and cabbage in a 3.5 quart covered casserole.  Cook 5 min on high.
3. Cook & drain.
4. Drain tomatoes & cut into small chunks.  Add to veggies.
5. Add 1/2 cup water and bouillon, stir to combine.
6. Micro on high 30-35 minutes, covered.

Hearty Breakfast Cookies

Source: Sonlight Forum: SchoolinatHome

• 1/2 cup butter (can sub 1/2 of butter with applesauce)
• 1 cup peanut butter (creamy or crunchy) (I use 1/2 c. pb & 1/2 applesauce to lower the fat)
• 1 1/3 cup packed brown sugar (or sucanat)
• 2 tsp. vanilla
• 2 eggs
• 1/3 cup buttermilk (or water)
• 1 cup flour (all purpose or ww)
• 2 cups rolled oats
• 1/2 cup wheat germ (or flaxseeds)
• 1 tsp. salt
• 1 tsp. cinnamon
• 2 tsp. baking soda
• 1 cup raisins (or craisins, dried blueberries, etc.)

1. Beat together butter, pb, sugar & vanilla.  
2. Add eggs and buttermilk, beat until smooth.
3. Mix together dry ingredients and stir into the first mixture.
4. Stir in dried fruit.
5. Drop by ice cream scoopfuls on a greased cookie sheet an flatten slightly. (These do not spread during baking, if you don't flatten, you will have cookie balls!)
6. Bake at 350º for 18-20 minutes.

These make a nice moist cookie.  If you have any left to store, be careful of plastic bags as they will get too moist.

Teriyaki Sauce

Source: Wolfgang Puck
Servings: 4

2 cups Wolfgang Puck All Natural Beef Flavored Stock (hot)
3/4 cup soy sauce (Tamari)
1/2 cup sugar
1/4 cup wine (sweet rice, Mirin)
2 green onions, sliced (scallions)
2 tsp. ginger, minced
1/4 cup Sake wine
2 Tbsp. rice vinegar
2 Tbsp. corn starch
2 Tbsp. water

1. Combine in a 1 qt saucepot: stock, soy sauce, rice wine, garlic, ginger, sake, & vinegar.
2. Bring to a boil and reduce to simmer.  Simmer 15 minutes.
3. Combine cornstarch and water.  Bring sauce back up to a boil and slowly add cornstarch slurry in stages while whipping.  Continue to do this until the sauce becomes shiny and thick to cover a spoon.

Nancy's Curried Meatballs

Source: Nancy Perri

Meatballs

• 1 1/2 lbs. ground beef
• 1 cup bread crumbs
• 1/2 cup tomato juice
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup flour (to roll balls in)
• 2 T. butter (to fry in)

Curry Sauce

• 2 medium onions, sliced (1 cup)
• 1 tsp. curry powder
• 1/2 cup currant jelly (OR orange marmalade OR apricot preserves... Nancy uses apricot preserves from Aldi)
• 1/2 cup tomato juice (OR sweet bbq sauce like Sweet Baby Rays... Nancy uses bbq sauce)
• 1 cup beef broth

1. Reserve the flour and butter, combine all other ingredients for meatballs.
2. Shape into balls, about 1" in diameter, roll in flour.
3. Melt butter in a large skillet and brown meatballs on all sides. Remove and drain on paper towels.
4. Add jelly, beef broth, and tomato juice to skillet and bring to a boil.
5. Add meatballs to skillet.  Cover and simmer 20 minutes, stirring often.  (Can thicken with a roux or cornstarch if you want it thicker.)

Doris' Favorite Appetizer

• 12.5 oz can chicken (waterpacked premium chunk breast from Costco)
• 1 small can diced green chiles (chop smaller)
• 16 oz. cream cheese
• 12-16 dashes Worchestershire sauce (more or less to taste)

1. Drain chicken, shred with a fork.
2. Mix shredded chicken with cream cheese, and add all the rest of ingredients.
3. Chill.
4. Serve with crackers. (Keebler Club)

Tortilla Rollups

Source: Doris

• 1 package burrito size flour tortillas
• 8 oz. cream cheese
• 1/2 cup sour cream
• 1/2 cup shredded cheese (use more, about 3/4 cup)
• 1 yellow pepper (or orange)  chopped fine
• fresh parsley (handful, chopped fine, not too much)
• 1 small can black olives, chopped (can use less)

1. Mix all ingredients.
2. Spread on a tortilla, rollup.
3. Wrap tightly in plastic wrap and refrigerate.
4. Unwrap and cup into slices.