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Raspberry Cream Cheese Braid

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3 ounces cream cheese ¼ cup butter 2 cups Jiffy Baking Mix ⅓ cup milk ½ cup seedless raspberry preserves Glaze: 1 cup powdered sugar milk, as needed Preheat oven to 425°F. Grease a baking sheet. In a large bowl, cut cream cheese and butter into baking mix until crumbly. Add ⅓ cup milk and […]

Recipe by Amy Struck
Cheesy Amish Breakfast Casserole

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½ pound bacon ½ pound breakfast sausage 1 medium onion, chopped ½ cup chopped green bell pepper 9 eggs, lightly beaten 4 cups frozen shredded hash browns, thawed 3 cups shredded cheddar cheese 1½ cups small-curd cottage cheese 1¼ cups shredded Swiss cheese Preheat oven to 350°F. Grease a 9×13-inch baking dish. In a large […]

Recipe by Ruth Armbrustmacher
Loco Moco

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1 pound ground beef 1 tablespoon vegetable oil, optional, for pan-frying 1½ cups water 1½ cups instant white rice 2 (10.5-ounce) cans beef mushroom gravy butter, for cooking eggs 4 eggs chopped green onions, optional French-fried onions, optional Divide ground beef into 4 equal portions and shape into patties. Grill for 4-5 minutes per side, […]

Recipe by Kathleen Atwater
Bourbon Steak Marinade

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2-3 pounds steak 1 cup bourbon or whiskey 1/2 cup vegetable oil 1/4 cup soy sauce 4–5 cloves garlic, minced 2–3 tablespoons fresh ginger, peeled and minced or grated In a medium bowl, whisk together the bourbon, vegetable oil, soy sauce, garlic, and ginger. Place steak in a resealable plastic bag or covered container and […]

Recipe by PEHARDT
Stuffed Green Peppers

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5–6 small green bell peppers 2 tablespoons butter 1 medium onion, chopped 1 cup cooked instant rice 1 1/4 pounds ground beef 1 egg 1 teaspoon salt 1/2 teaspoon black pepper 2 (10.75-ounce) cans Campbell’s condensed tomato soup water, as directed on soup cans Preheat oven to 350°F. Wash the peppers and cut around the […]

Recipe by Kathleen Atwater
Kapusta (Kielbasa, Sauerkraut & Potatoes)

8hrs 30 minutes

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This is our Polish family’s heirloom recipe – it’s served at every holiday meal and parties or any time you have a crowd to feed.

Recipe by chodges1
Quinoa Cloud Breakfast Porridge

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2 cups water 2 cups unsweetened almond milk (or soy or oat milk) 1 cup white quinoa 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground turmeric 1/4 teaspoon ground cardamom pinch ground cloves pinch ground nutmeg 1/2 teaspoon vanilla extract 1 teaspoon coconut oil 2–4 teaspoons maple syrup, optional 1/2 cup walnuts, […]

Recipe by Marlie Cross
Butternut Squash Italian Sausage Soup

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1 pound Italian sausage 1 1/2 cups onion, chopped 2 tablespoons minced garlic 1 butternut squash, roasted 1/4 teaspoon crushed red pepper flakes 1 teaspoon sugar 2 cups fresh baby spinach, chopped 2 cups chicken broth 2 cups water 1 cup red bell pepper, diced 1/2 cup heavy cream 1 teaspoon ground sage salt and […]

Recipe by Robin Burpee
Creamy Rice Pudding

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2/3 cup basmati or white rice 1 teaspoon salt, divided 2 cups water 4 eggs, beaten 2 teaspoons vanilla extract 2/3 cup sugar 4 1/2 cups whole milk (2% or skim may be substituted) 1/2 cup raisins, optional ground cinnamon, for sprinkling sugared peaches or strawberries, optional Preheat the oven to 350°F. Combine the rice, […]

Recipe by Pamela Balcom
Chicken Mushroom Pot Pies

80 min

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These can be made ahead and frozen – bake for one hour if making them from frozen

Recipe by chodges1

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