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July 5, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Cowboy Meatloaf and Potato Casserole

1 pound Lean Ground Beef
3/4 cup Finely Chopped Onion
1/3 cup Seasoned Dry Breadcrumbs
1/4 cup Jack Daniels® Honey Smokehouse Barbecue Sauce
1 Egg, lightly beaten
2 teaspoons Chili Powder
3/4 teaspoon Salt
1 package Ore-Ida® Steam n’ Mash Cut Russet Potatoes
2/3 cup Canned Evaporated Milk
1 tablespoon Butter
1 tablespoon Chopped Fresh Flat-Leaf Parsley
1 teaspoon Garlic Powder
1 cup Cooked Bacon Crumbles
1/4 cup Canned Crispy Fried Onions
2/3 cup Shredded Mexican-style Cheese Blend

Preheat oven to 375°F. Coat 9x9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.

Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.

Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.

Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.
6 Servings
Anna in Sweden
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This might personally be called Memory Pie because the recipe came from a PTA president at J.K. Wester Elementary in Lubbock, Texas where I was teaching second grade in the '60's. She brought it at Teacher Appreciation Week. I thought it was so different and good. It is a delightful summertime dessert. I
usually crush the entire box of crackers and divide in amounts needed for pies, freeze. This really speeds making this pie a fast job! It makes its own crust. Looks like regular pie, cuts like regular pie. Enjoy!

Mystery Pie Recipe  

3 egg whites
22 Ritz Crackers, crushed
1 cup of sugar
1teaspoon baking powder
1 teaspoon vanilla
1 cup chopped pecans

Beat egg whites till stiff and slowly beat in sugar. Add vanilla. Slowly beat in remaining ingredients. Pour into greased 9 inch pie pan and bake @325 degrees for 30 minutes. Cool thoroughly and top with whipping cream or 8 oz. carton of Cool Whip. If desired sprinkle scantly with grated chocolate or shavings of chocolate.
Marvis in Texas
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Crock Pot Creamy Ranch Chicken Recipe

4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into 2-inch pieces
2 cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup (or use my homemade recipe below)
1 (1 oz.) packet dry ranch dressing mix ( or use my recipe below)
1/2 cup milk
fresh chopped parsley (optional)

Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
Top each serving with fresh chopped parsley, if desired.
so very easy to do and sooooooo good
Serves 4
Judy in Montana

Creamy Ranch Dressing

2 Tablespoons dry ranch seasoning mix (recipe above)
1 cup mayonnaise
2 cups low fat buttermilk
3/4 cup sour cream
1/2 teaspoon lemon juice (optional)

Stir together the dry ranch mix, mayonnaise, buttermilk, sour cream and lemon juice with a whisk, in a large pitcher or sealable container, until combined.

Chill dressing in the fridge at least 2 hours before serving. Stays fresh in the fridge for 1 week.
enjoy !!!
Judy in Montana
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When was the recipe for crockpot chicken gizzards posted? I must have missed it. Sounds interesting.
Thanks Judy in Indiana

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Dear Nancy;
Just a note for you. Instead of zesty Italian dressing get the Kraft Tuscan Italian dressing it is super good and a fantastic GOOD Italian taste. I believe last year I sent in a recipe for Ängel Chicken". I have won 2 contests with that recipe and it uses this salad dressing. Thank you for all you do it is appreciated. I know there is a lot of behind scenes work to this newsletter. Take Care;
Judy in Montana

Tonight I tried the Tuscan Italian dressing on some small potatoes and zucchini cut up in chunks and baked in the ove for 45 minutes.  I did like the taste very much.  Thank you so much for your suggestion.

Berry Cheesecake Baklava Recipe


For the syrup:
1/4 cup water
1/4 cup sugar
1/2 cup honey
1 teaspoon vanilla
For the cream cheese filling:
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
To assemble
1 (16 ounce) package phyllo dough
3/4 cup butter (1 and 1/2 sticks), melted
2 cups mixed berries, fresh or frozen (unthawed)
fresh berries, to garnish


Thaw your phyllo dough according to package directions.
Make the syrup. In a small saucepan combine water, 1/4 cup sugar, and 1/2 cup honey. Stir over high heat until the sugar is dissolved, it should only take a couple minutes. Remove from heat and stir in the vanilla. Set aside to cool. Make the filling. In a bowl or stand mixer beat the cream cheese until it it smooth. Then add the egg, 1/3 cup sugar, and salt. Beat until combined, scraping the sides of the bowl. Set aside. In a small bowl, melt the butter. Use a pastry brush to butter a 9x13 inch pan.*
Open the package of phyllo dough. Use a sharp serrated knife to cut the entire stack of phyllo dough in half (not lengthwise). Cover with a damp cloth to avoid drying it out.
Layer 2 sheets of the cut phyllo dough in the prepared pan. Brush with butter. Repeat 3 times. (2 sheets, butter, 2 sheets, butter, etc.) Stop when you have 8 sheets total.
Spread 1/4 of the cream cheese mixture over the top. Sprinkle with 1/2 cup berries.
Layer on 2 more sheets, brush with butter, then 2 more sheets and butter.
Repeat steps 7 and 8 three more times.

Continue layering sheets, buttering every 2nd one, until you have at least 8-10 on top of the most recent cream cheese layer. You may have a few leftover sheets.
To sum up: You should have 4 layers of cream cheese with 4 sheets in between each one. The bottom layer should have 8 sheets and the top should have at least 8-10. (You may have a few leftover). Brush every 2 sheets with butter.
Use a sharp serrated knife to slice the baklava into squares or diamonds, but don't push the knife all the way to the bottom of the pan. Leave at least a half inch on the bottom uncut. (That way the syrup doesn't seep all the way through.)
Bake at 325 degrees F for 60-65 minutes, or until golden brown on top.
Immediately drizzle the cooled syrup over the hot baklava, making sure to get the edges. Let cool to room temperature.
Serve with fresh berries and a drizzle of honey. You can serve this at room temperature or chilled. I like it both ways. Store in the fridge, uncovered. If you cover it, the phyllo becomes soggy.

*I actually used a 2 quart pan, mine wasn't 9x13. If you use a smaller pan you will get a crust on the edges with no cheesecake filling or berries. I liked it that way.

Use any mixture of berries you like! I used a mix from Costco that had blueberries, blackberries, and raspberries.
Recipe by The Food Charlatan

This is absolutely wonderful !!!
Judy in Montana
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A lot of our members have asked what software I use for organizing my person recipes. A lot of our members have asked what software I use for organizing my person recipes. 
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