Jane's Chicken and Dumplings

1 (12 ounce) Mueller's southern style dumplings

1 (18 ounce) can chunk chicken (or diced boneless chicken breasts)

1 can of cream of chicken soup

Cook dumplings according to package instructions. Add soup and chicken. Salt and pepper to taste. Eat.

Credit: Mark's stepmother, Jane Jones

Homestead Biscuits

2 cups of self-rising flour

3 tablespoons shortening

1 cup milk

Preheat oven to 450 degrees. Pour flour into large bowl. Add shortening. Slice up the shortening with a fork. Add milk and stir until slightly sticky dough forms. Kneed lightly on a floured surface. Roll to about a half inch thickness. Cut dough and place on a lightly greased baking sheet. Bake at 450 degrees for 10 to 12 minutes.

Credit: 50's Housewife

Perfect White Rice

2 cups hot water

1/2 teaspoon salt

1 cup dry white rice

You need a pot with a good lid for this recipe. Put the water into the pot and bring it to a boil over high heat. Add the salt. When the water is at a full rolling boil, add the rice. Stir it up and return the water to a boil. Now reduce the heat to the lowest possible. Put the lid onto the pot and let it sit for 15 to 20 minutes. Do not peak! The rice will cook, you have to trust it. When the time is up, remove the lid and serve. This makes enough for 4 servings, or about 3 cups.

This recipe is easily doubled. In this case use 4 cups hot water, 1 teaspoon salt and 2 cups of dry rice. Prepare just as directed. This makes enough for about 8 peoples, or it will serve 4 or 6 with plenty of leftovers.

Credit: Hillbilly Housewife

Squash Casserole

2 pounds (about six cups) squash

1/2 cup butter

1 cup chopped onion (or just one onion-I don't really measure it)

2 eggs

1 cup mayonnaise

Salt and pepper to taste

1 cup shredded cheddar cheese

1 cup bread crumbs (I don''t really measure this either)

Preheat oven yo 350 degrees. Bring a large pot of water to boil. Add squash and cook until tender. Drain well. Place squash in a large mixing bowl. Add butter, reserving about 1/2 tablespoon, to the squash and mix.

Mix in onion, eggs, mayonnaise, salt and pepper, and cheese. Transfer mixture to a large casserole dish (about a 1 quart dish). Top with bread crumbs. Dot or sprinkle reserved butter on top. Bake at 350 for 40 minutes or so.

Hot Cocoa Mix

4 cups of nonfat dry milk powder

1 1/2 cups sugar

1 cup non-dairy coffee creamer

2/3 cup unsweetened cocoa powder

1 (4 ounce) package instant chocolate fudge pudding

Mix all the ingredients together in a large bowl. If a finer consistency is desired, you can pour the mix into a blender or food processor and run it through that. Store in an airtight container. Add 1/4 to 1/2 (depending on your cocoa preference) of the mix to an 8 ounce mug of boiling water.

Buttercream Icing

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon clear vanilla
4 cups sifted confectioner's sugar (approx. 1 pound)
2 tablespoons milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YEILD: 3 cups

Credit: Wilton

Hawaiian Wedding Cake

1 box yellow cake mix (and whatever ingredients are called for to make it)
1 can crushed pineapple (15 oz.)
1 3 oz. package of vanilla instant pudding mix
1 cup milk
1 8 oz. tub of Cool Whip

Bake the cake as directed on box. While still hot, poke holes all over the cake and pour the entire contents of the pineapple, including the juice over the cake, spreading the pineapple evenly. Set aside and allow to cool slightly.

While the cake is cooling, mix the pudding mix and milk, beating well for 2 minutes. Fold into the Cool Whip. This is your frosting. Spread onto the cake. Refrigerate for several hours, even overnight. The longer the better.

Credit: Lori at Simple Life at Home

Savory Roasted Chicken Breasts

Savory Roasted Chicken Breasts
4 bone-in chicken breasts, with skin (about 3 1/2 pounds)
1 1/2 teaspoons lemon-pepper seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon dried, ground thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
4 tablespoons lemon juice
Salt and pepper to taste

Directions
1. Loosen skin on chicken breasts and pull back, but don't completely detach.

2. In a small bowl, combine the seasonings, except for the lemon juice. Rub the seasonings on the meat, and then pull the skins over top.

3. Pour a tablespoon of lemon juice on top of each breast, and sprinkle with salt and pepper. Place chicken breasts in a foil-lined roasting pan.

4. Bake, uncovered, at 375 degrees F for about an hour, or until chicken juices run clear and a meat thermometer reads 180 degrees F (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes.

Credit: Heather at "Want What You Have"

Butter Cake

1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon premium almond flavor
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release. In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans. Refer to baking chart, for baking times and temperatures for specific pans. Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.

Credit: Wilton

Old Fashioned Snickerdoodles

1/2 cup margarine (1 stick)
3/4 cup sugar
1 medium egg
1 teaspoons baking powder
1/4 teaspoon salt
1-2/3 cups flour
2 tablespoons white sugar mixed with 1-1/2 teaspoons cinnamon

In a large bowl mash together the margarine and sugar. Add the egg and beat until everything is creamy. Add the baking powder, salt, and flour. Stir it up until you have a nice thick dough. In a cereal bowl, combine the cinnamon and 2 tablespoons sugar.

Now comes the fun part; let the kids help. Make sure every one's hands are clean and then shape the dough into balls the size of a walnut, or an egg yolk. Roll them in the cinnamon-sugar mixture. Place the coated balls on an oiled cookie sheet. using the bottom of the smooth cup or glass, press the dough down to flatten the cookies slightly. Bake them at 400 degrees for 10 minutes. If your oven runs hot, turn it down to 375 degrees. These cookies are great in lunch boxes and for after school snacks.

Credit: Hillbilly Housewife

One Dish Chicken & Rice Bake

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup (regular, 98% fat free or 25% less sodium)
1 cup water*
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts

Mix soup, water, rice, paprika, and black pepper in a 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.

Bake at 375 degrees F. 45 minutes or until done.

*For creamer rice, increase water to 1 1/3 cups.

Credit: Campbell's Kitchen

Cooked Grits

1 cup quick cooking grits
4 cups water
1 teaspoons salt

Get out a 2 quart saucepan. In it combine the grits, water, and salt. Bring the mixture to a boil. Reduce the heat to low and simmer for about 10 minutes. The instructions will tell you to cook them for 5 minutes, but the grits are better after 10 minutes. Serve hot with eggs and sausage for breakfast.

Credit: Hillbilly Housewife

Pancakes

1 cup milk
1 medium egg
1 tablespoon oil
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups flour

Get out a medium sized bowl. Measure in the milk, egg, oil and sugar. Beat well with a fork or wire whisk. Add the salt, baking powder, and flour. Beat again. mixing until the batter is smooth. Cook on a hot, well oiled griddle or skillet.

Use about 1/4 cup of batter per pancake. Heat up your skillet over medium-high heat, and melt a spoonful of margarine or bacon grease in it, or just spray it with cooking spray.

Test the heat by dropping in a drop of water. If it sizzles, it's ready. Drop in about 1/4 cup of batter. You can usually cook two at a time, in the same pan. The pancake will settle down and cook. As it cooks, little bubbles will form around the edges of the pancake. The top will begin to dry out a little too. When the top is beginning to dry out, the surface has plenty of bubbles on it, turn the pancake and cook the other side. Brown it well, and lay it in a plate. Repeat until all of the batter is used up.

I usually cook double this recipe on Saturday mornings to feed my family of five.

Credit: Hillbilly Housewife

White Lily Cornbread

2 cups White Lily Buttermilk White Cornmeal Mix
1 1/4 to 1 1/2 cups milk or buttermilk
1/4 cup vegetable oil
1 large egg, lightly beaten

Preheat well greased 8 or 10 inch skillet in 425* F oven. Or, grease an 8x8x2-inch baking pan. Blend all ingredients, stirring just until moistened. (Batter should be lumpy). Pour batter into a preheated skillet or pan. Bake:

25-30 minutes for an 8-inch skillet
20-25 minutes for 10 inch skillet
25-30 minutes for 8x8x2 inch pan

Remove from pan and serve.

Makes 8 servings.

Credit: White Lily (from the cornmeal mix bag)

Brownies

1 cup melted margarine (2 sticks)
2 cups sugar
4 medium eggs
1/2 teaspoon salt
1/2 cup unsweetened cocoa
1 teaspoon vanilla
1-1/4 cups flour

First melt your margarine (I do it in the microwave). Next get out a large bowl and combine the margarine and sugar. Add all four eggs, and beat the mixture until it is sort of fluffy and emulsified. Add the salt, cocoa, and vanilla. Stir up really well. Add the flour. Stir again until the mixture is thick and chocolaty.

Turn the batter into a well oiled 9 by 13-inch pan. Bake at 350° for 25 to 30 minutes. Remove from oven and cool before serving. Cut into 32 small squares.

NOTE: Don’t be tempted to put baking powder or baking soda into this recipe. This recipe does not call for any leavening other than the eggs. This is the secret that makes them chewy and fudgy.

Credit: Hillbilly Housewife

Blondies

1 cup margarine, softened (2 sticks)
1 cup brown sugar
1 cup white sugar
4 medium eggs
2 teaspoons vanilla
3 cups flour (sifted or fluffed before measuring)
1 tablespoon baking powder
1 teaspoon salt

In a large bowl combine the margarine, brown sugar, and white sugar. Beat mixture until it is smooth, satiny mixture. Add the flour, baking powder, and salt. Mix with a big spoon until the batter is thick and smooth.

Turn this batter into a well oiled 9" by 13" rectangular pan. Bake at 350 degrees for 25 to 30 minutes. The bars will rise up and then fall slightly. Remove from the oven when done. Allow the bars to cool before cutting into 24 or 32 pieces.

If desired you may frost these with chocolate or vanilla frosting. These are a pleasant change from brownies.

To fluff up your flour before measuring it, just stir it with a spoon to incorporate some air. If you can't sift or stir your flour then reduce the amount called for to about 2-1/2 cups.

Credit: Hillbilly Housewife

Quick Taco Bake

Prep time: 18 minutes
Bake time: 35 minutes

1 lb. ground beef
1/2 cup chopped onions
1 envelope (1 1/4 oz.) taco seasoning mix
1 can (15 oz.) tomato sauce
1 can (15 1/4 oz.) whole kernel corn, drained
2 cups shredded Cheddar cheese
2 cups Bisquick Original baking mix
1 cup milk
2 eggs

Heat oven to 350*. Cook ground beef and onion until beef is brown; drain. Spoon into ungreased 13x9x2 baking dish. Stir in taco seasoning with (dry) tomato sauce and corn. Sprinkle with cheese.

Stir remaining ingredients until blended. Pour over beef mixture.

Bake 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce if desired. 12 servings.

Credit: the back of a Bisquick box from years ago

Meatloaf

Time: 60 minutes
Oven: 375 degrees

2 lbs. beef
2 cups oats or cracker crumbs
8 oz. can tomato sauce
1 egg

Put beef, crumbs, egg in a bowl. Mix well with hands. Put into shape. Place in deep cookie sheet. Cover with tomato sauce. Bake.

Credit: Recipe from Patricia Ivey, Mark's mother

Banana Bread

3 ripe bananas, mashed (about 1 cup)
1 cup sugar
1/4 cup melted margarine or corn oil
3/4 cup orange juice
1/2 teaspoon salt
3 teaspoons baking powder (1 tablespoon)
2-1/2 cups unbleached white flour or whole wheat flour
1 cup chopped nuts (optional)

Use a whisk to mash the bananas in a big bowl. A fork would work too, but a whisk is my favorite. Try to get out most of the banana lumps. Add the sugar and margarine or oil. Mix every thing together until it is smooth and satiny.

Add juice with the banana mixture. Beat the batter until it is good and smooth. Next add the salt and baking powder. Mix them in and then add the flour. You may need to use a big spoon to mix the flour in, because the batter may be kind of stiff by now. Add a little water or milk if you think you need it. Trust your own eye. Finally stir in the nuts if you're using them.

Turn the batter into a well oiled 9" by 5" loaf pan, or two 8" by 4" loaf pans. Bake at 350 degrees for a whole hour. If you are using the smaller loaf pans, check if after 45 minutes. It cooks a little faster in the smaller pans. The loaf should be brown and fragrant when it is done. If you aren't sure, then jab a clean margarine knife down into the center of it. If the knife comes out clean, it is done. Remove from the pan(s) and cool.

To store it, double wrap it, first in plastic wrap, and then in tin foil. It freezes very well and makes a nice gift for unexpected guests.

The citrus flavor adds a dimension that raises this recipe from ordinary to extraordinary.

Credit: Hillbilly Housewife

Chicken Casserole Supreme

3 whole chicken breasts cooked and chopped, or about 3 cups of leftover roasted chicken
1 can cream mushroom soup
1/2 stick butter melted
1 8 oz. package stuffing mix
1 16 oz. sour cream
1 can chicken broth
1/2 small onion chopped

Combine soup, butter, sour cream, chicken broth, and onion, and mix. Then fold the chicken and stuffing. Place in greased casserole dish and cook at 375 for 30 minutes.

This casserole freezes well if covered well.

Chocolate Chip Cookies

1 cup margarine or softened butter (shortening works best with half the butter)

3/4 cup sugar

3/4 cup packed brown sugar

1 egg

2 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

1 (12oz.) package semisweet chocolate chips

Heat oven to 375 degrees. Mix butter, sugars, and egg. Stir in flour baking soda and salt, (dough will be stiff, mine wasn't!) Stir in nuts and chocolate chips. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake until light brown, about 8-10 minutes.

Hint: If using self-rising flour, omit baking soda and salt.

NOTE: These cookies have become famous at our weekly Adult Bible Study. Alli started making them for us every week and now the participants are always very disappointed if we bring anything else!

Credit: The Milk and Honey Tea Room

Peanut Butter Cookies

1 cup of granulated white sugar
1 cup creamy peanut butter
1 large egg

Mix all ingredients in large bowl. Drop with cookie scoop onto ungreased cookie sheet. Flatten with spoon or fork. Bake at 350 degrees for about 12 minutes or until done. Hint: When the cookies develop little cracks on the top, they are done!

Credit: unknown