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STRAWBERRY MILKSHAKE COOKIES

1 Box Strawberry Cake Mix
2 eggs
1/3 cup vegetable oil
1/2 tsp vanilla extract
1 tsp baking powder
1 tsp corn starch
1 cup white chocolate chips (more or less to taste)

Mix eggs, vanilla and oil in a small bowl and set aside.

In a large bowl, combine cake mix, corn starch and baking powder.

Pour egg mixture into cake mixture and combine until there are no cake mix lumps present. Dough will begin to thicken quickly. Add in white-chocolate chips.

Optional: For best results, refrigerate dough for 1 hour.

Preheat oven to 350 º. Line a baking sheet with parchment paper and spray lightly with non-stick cooking spray

Roll dough with your hands into a small ball and then lightly press to slightly flatten with your palms and place onto cookie sheet.

Bake for 10 minutes. Makes 20 cookies; this recipe may be doubled easily.

FARMERS CASSEROLE

3 cups frozen hash brown potatoes
3/4 cup shredded pepperjack cheese
1 cup cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
12 oz can evaporated milk
1/4 tsp black pepper
1/8 tsp salt

Preheat oven to 350 degrees. Grease a 2 quart baking dish.

Arrange hash brown potatoes evenly in the bottom of the prepared dish.

Sprinkle with pepperjack cheese, ham, and green onions.

In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.

Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Serves 6 to 8.

MARV’S RICE

This is a repeat for my cousins Barb and Judy

2/3 cup regular rice
2 tbsp wild rice (Marv omits)
2 tsp dry minced onions
2 tbsp diced celery
2 tbsp grated carrot
2 tsp granulated chicken bouillon cubes (use low salt, if possible)
1/8 tsp garlic powder
1/8 tsp black pepper
1-1/3 cups water

Combine all ingredients in a casserole dish.

Bake, covered, at 350 º for 45 minutes to 1 hour, or till the rice is done.

Before serving, stir in 1 tbsp butter.

Linda’s Note:  Will serve 4, as a side dish, or for a small meal.

GREEN BEAN CASSEROLE (A Cold Casserole!)

1 can green beans, drained
2 tbsp French dressing
1 tbsp finely chopped onion
2 tbsp Parmesan cheese

Marinate beans with dressing and onion for at least an hour or longer.

Just before serving, sprinkle with the cheese.

Should serve 2 or 3.  Recipe can easily be doubled.

SPICY PORK CHOPS

2 lean pork chops, trim off all fat
1/4 cup honey
1/4 cup prepared mustard
1/4 tsp chili powder

Mix honey, mustard and chili powder.  Marinate the chops in the mixture overnight, covered.

When ready to cook, broil in oven, or on hot outdoor grill, for 20 to 25 minutes, or until done.

Linda’s Note:  This recipe can easily be doubled.

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