Light Banana Bread  (wGluten free Option)

1/2 c softened butter

1/2 c sugar

2 eggs, beaten

3 mashed ripe bananas

2 cups flour  or Gluten free flour

1/2 t. salt

1 t baking soda

1 t vanilla

1 c sour cream

Preheat oven to 325. Grease and flour  2  small bread pans( or use pan sprayed parchment paper).  Mix sugar and butter in mixer.  Then add eggs and mashed bananas. Then add flour, soda, salt and mix. Add vanilla.    Gently, fold in sour cream.    Bake 65 minutes or until toothpick comes out clean. 

Elsie's Smoky Beans

 

We used to  make this as a conference meal.  I remember the first time I had it was at Elsie's.  I love the bacon and the smoky flavor.

Ingredients:

1 lb. of browned ground beef

1/4 cup of chopped cooked crispy bacon

1 c of chopped onion 

2 - 15 oz. cans  pork and beans 

1 can  drained kidney beans

1 can drained butter beans or lima beans

1 can  drained green beans (opt)

1 cup Ketchup

3/4 c brown sugar

1 Tbs.  liquid smoke

3 Tbs white vinegar

1 t salt

dash of pepper

Cook meat with onion. put all ingredients in a slow cooker. Mix well and cook on low 4-6 hours.

Maple Brown Sugar Cinnamon Roll Frosting

 I had this frosting on a cinnamon roll when I was teaching at Waverly HS.  I have cut the recipe into 1/4, to make it more to a family size tray of C rolls.

Ingredients:

1/2 stick of butter

1/2 c. brown Sugar

1/2 c. milk

1 t. vanilla

1 1/2 t. maple flavoring

3 3/4 c. powdered sugar

Melt butter and brown sugar and bring to a boil.  Cool slightly and add milk.  Mix with mixer, the remaining ingredients.   Frost rolls.

Thackeray Reunion Granola

Preheat oven to 325

Ingredients:

Mix together in bowl

6 c rolled old fashioned oats

2 c. chopped pecans or sliced almonds

1 c shredded coconut

1/2 c brown sugar

Stir together with:

6 T coconut oil melted

1/2 c maple syrup or honey

1/2 t salt

1 t vanilla

Spread on 2 large cookie sheets.  Bake for 15 minutes.  Turn off oven and let it finish toasting. Cool.

Crumble/ break into pieces for cereal or toppings.

Hawaiian Haystacks

3-4 cooked and diced chicken breasts

2 cans cream of chicken soup

Milk add  enough to make a gravy consistency

Heat in saucepan until warm  add more milk if needed.

Toppings:  Use only the toppings your family likes

Pineapple tidbits(sweetened)

grated cheddar cheese

shredded coconut

sliced mushrooms

chopped green pepper

chopped green onions

Maraschino cherries (no stems)

sliced black olives

diced  fresh tomatoes

crunchy chow mein noodles

Serve over rice, top with chicken gravy(made above) and the toppings of your choice. 

Silver Dollar City Ginger Cookies

 These cookies are amazing.  This recipe is a knock off of the Ginger/Molasses cookies you can buy at Silver Dollar City.

Ingredients:

2 C Flour

1 t. cinnamon

1/2 t. cloves

3/4 c shortening

2 T molasses

1 t baking soda

1 t ginger

1/2 t salt

1 c sugar

1/4 c sugar set aside for rolling cookie

1 large egg

Cream shortening and  sugar.  Add molasses and egg. Mix dry ingredients together and  slowly mix with wet ingredients. Shape into balls( med ice cream scoop and roll in the 1/4 c of sugar, then slightly flatten.  Bake 12 cookies on a parchment lined  cookie sheet.  Bake 350 degrees for 15 minutes.  These are thick cookies and so delicious.

Corn Chowder with Sausage

Ingredients

 1 1/2 c butter

1 1/2 c flour

8 c milk

6 cubed potatoes

4 stalks celery chopped

4 shredded carrots

2 c corn 

1 onion chopped

1 lb. browned and drained pork sausage

salt and pepper to taste

Boil vegetables 10-15 minutes until potatoes are tender.  Drain water off vegetables.   Make a white sauce with the butter, flour then add milk. Add to whte sauce. Add corn and sausage.  Salt and pepper to taste.  Thin with milk if needed. Serve with Chew Bread.

Hamburger soup #2

 Because our family was large I stretched this recipe making it so it would feed all of the kids. Here is my alternate version.

1 lb. browned hamburger(drained and rinsed)

8 c water

4 beef bullion cubes

1/2 chopped onion

4 chopped  peeled carrots

4 potatoes peeled and diced

1 c chopped celery

1 bay leaf

1 t oregano

1 t salt 

1 t pepper

1 T sugar

1 can tomato soup

Boil all ingredients for 30 minutes.  Then  add 1 can of tomato soup.  Serve with chew bread.

Southern Skillet Cornbread

 This cornbread is my family tradition.  It s true southern cornbread baked in a black cast iron skillet.

It is not a  sweet cornbread.  I  break it up and put it in  a glass of milk and eat it with a spoon.  My mother and grandfather would put it in  a glass of buttermilk and eat with a spoon.

Heat a heaping Tablespoon of Crisco shortening in black cast iron skillet in oven at 350.

In a bowl mix

2 cups White Lily self rising corn meal( you can take your cornmeal and make it self rising by adding 3 T baking powder and 1 t salt)(not as good as the White Lily)

2 eggs

2  Heaping T white flour

Pour some of the melted crisco into the batter and then add buttermilk until it resembles a cake batter.  Pour into hot cast iron skillet and bake 30 minutes.

Turn out onto plate to cool

Fried Okra with Fresh Okra

 Rinse Okra. Cut tips and ends off fresh okra. Slice into 1/4 inch slices. 

2 eggs

1/2 t salt

Beat eggs and salt and toss okra in mixture. Soak for 10 minutes.

Heat oil in black cast iron skillet until water drops pop.  375°

In a gallon zip bag add: 

1 1/4 c yellow corn meal

1/4 c flour

1/2 t ground black pepper

1 t salt

 Remove okra from egg with a slotted spoon shaking off excess egg.  Place in ziplock bag with seasoning and shake until well coated. With slotted spoon take out 1/2 of okra and fry until golden brown.  Drain on plate with paper towels. continue frying the other half.  Salt with Kosher salt as needed.

Chicken Fried Chicken

4  chicken breasts. fillet and pound

1-2 beaten egg

Seasoning (put in a gallon zip bag)

36 saltines crushed

2 T flour

2 T potato flakes

1 T Seasoned Salt

1 t pepper

1 t parsley

1 t garlic powder

Coat  chicken in flour (shake in zip bag)

Dip flour coated chicken in beaten egg 

Drop in  seasoning filled zip bag.  shake until coated

Fry in non stick pan with bottom covered in oil.

Can bake in oven to finish cooking. Chicken should cook until internal temperature of 170.

If you don't want to fry  chicken put in to a 9X13 and bake for 45 minutes at 350.  Then melt 1 stick of butter and pour over chicken and bake for 5 more minutes.( I have not tried this method but it was an option) 

Great served with mashed potatoes and white country gravy.

Chicken Salad Wrap

 Chopped grilled or pan fried chicken

grapes/ raisins or cranberries

chopped pecans

diced apple

diced celery (for crunch if you don't have an apple)

Light Ranch Salad dressing

Mix ingredients and add enough dressing to make it stick together.  Put in a warmed up tortilla or wrap. Can be used on bread of any kind, or served on a bed of lettuce.

Kerry would use a mayo type dressing ..your choice.

Peanut Butter Pinwheel Candy

I have been looking for this dessert for over 40 years.  I used to eat one almost every day at the BYU-Hawaii Cafeteria.  I found it!!!  

 4 Tlb  of  a peeled russet potato, cooked and pushed through a mesh strainer

Powdered sugar

Mix mashed potato adding powdered sugar until it is firm enoough to roll out on parchment paper into a rectangle.  The mashed potato turns the powdered sugar into amost a liquid. Keep adding powdered sugar.

Spread with peanut butter.

Roll up like a pinwheel/cinnamon roll.  Cut thin slices with a serrated knife. Refrigerate.

Curry Coconut Chicken Easy

 

Coconut Curry Chicken Easy

2 chicken breasts panfried with oil then cubed

1 t. salt

pepper

2 T. curry powder

1/2  onion, chopped

2 cloves minced garlic

14 oz. can of coconut milk

24 oz. tomato sauce( can  blend canned tomatoes)

1 T. sugar

Vegetables- cubed potato with skin, broccoli chopped, zucchini, sliced  and cut in 1/2, sweet peas ( all vegetables are optional.  Use what you have on hand)

Simmer all ingredients for 30 minutes.  Serve on rice or cauliflower rice.

 

My Favorite Meatloaf

1.5 lbs. ground beef
1/2 c milk
1/2 t dry mustard
1/4 t ground pepper
1/2 sleeve of saltines crushed
1 egg
1/4 t garlic minced
1 small chopped onion or (1/8 c dehydrated flakes)
1 T. Worcestershire
1/2 cup ketchup ( use as a topping)

Heat oven to 350°  Knead all ingredients together and put in a loaf pan.
Spread top with ketchup.
Bake for 1 hour or 75 minutes until done.
Enjoy

Chocolate Chip Butter Pecan Cookies

Ingredients:

2 T unsalted butter

1 cup chopped pecans

2 sticks unsalted butter, melted

2.5 c flour

1 t salt

1 t baking soda

4.5 T sugar

1 c light brown sugar

1 large egg

1 large egg yolk

2 T buttermilk or whole milk

1.5 t vanilla

1 c semi sweet chips

Melt 2 T butter in skillet and  toast pecans about 5 minutes.  Remove from heat and set aside.

In mixing bowl whisk together flour, soda and salt.

Melt 2 sticks butter in microwave and add sugars. Mix in mixer.  Add egg and egg yolk, milk, and vanilla.  Mix

Stir flour mixture by hand until just combined.

Stir in pecans and chocolate chips.

Cover and chill at least 1 hour.  Overnight is best.

Preheat oven to 375°  Use parchment lining or silpat.  Use cookie scoop and bake 9-11 minutes until cookies are golden brown.

Let sit on cookie sheet for abt 2 minutes then transfer to wire cooling rack.

You can scoop thes cookies and freeze on a cookie sheet.  When frozen pop in a zip lock bag and save for hot fresh cookies at anytime.  Let thaw a bit before baking at 375° until golden brown.

Cereal Bars/ Camp Cedar Bars

These were made by Rosemary Thackeray for the Thackeray Family reunion at Camp Cedar Utah.  I am not sure this is her recipe but it is close. Great for Primary parties or Ward and family barbecues.

Ingredients:
 1 stick salted butter
9 c mini marshmallows
5 c fruity pebbles or rice krispies
5 c fruit loops
5 c captain crunch with crunch berries

Pan spray a 10 x 14 pyrex dish.

Melt butter over medium heat.  Stir in marshmallows  until melted, use wooden spoon.  Stir in cereal.
Pack down firmly in greased pyrex dish.  Push really hard to compact bars.
Refrigerate until cold and cut with a serrated knife.

Peanut Butter Cookies

Ingredients:

1 c shortening
1 c sugar
1 c brown sugar
2 eggs
2 t baking soda
2 c flour
1 c peanut butter
1 t vanilla
1/2 t salt.

Cream together sugars, shortening, eggs and vanilla.  Add to dry ingredients and mix.  Roll into balls and press flat  with wet or sugared  fork.  Bake at 350° for 11-13 minutes. I like mine crunchy on edges so I wait until cookies are light brown on edges.

Apple Crisp Topping

Ingredients

1/3 c flour
1/2 c brown sugar
1 t cinnamon
1 c oatmeal
1/2 t salt
1/3 c margarine

Mix together and crumble  on top of fruit crisp filling.  Bake at 375° for 40 minutes.  I will sometimes double or triple topping because it is the best part.

Pineapple Upside Down Cake

Ingredients:

1 yellow or pineapple cake mix
1/2 c butter
1 c firmly packed brown sugar
1 can (20 oz)Pineapple slices or crushed, drained

Preheat oven to 350°
Melt butter in bottom of a 9X13 pan.  Sprinkle brown sugar over melted butter. Arrange pineapple on top of brown sugar and butter. Prepare cake mix according to instructions on box. Pour batter on top of brown sugar, butter and pineapple. Bake for 43-48 minutes, or until toothpick comes out clean.
Cool 5 minutes.  Invert on serving platter