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Ok, so I make this bread stick recipe a lot! Aunt Coral told me I need to give it to you to add to the recipe page. 

Breadsticks

1 TBS yeast

2-4 TBS Sugar

1 1/2 C Warm Water

Let sit for about 5 min.

3 1/2 C Flour

Mix well. Dough should be sticky but not stick to you.

Let rise for 20-30 min. 

While waiting, soften 1 stick of butter. Using 1/2 of the butter and a pastry brush spread on a baking sheet. Melt the other 1/2 and set aside. 

When dough is done rising, roll out to fit the baking sheet. Place on baking sheet and push out to sides and into corners to fit the pan well. Poor the the melted butter on top and spread around with the pastry brush. Sprinkle garlic salt and parmesan cheese on top. use a knife to (pre)cut into bread sticks. Cut to your desired length or shape. Let rise another 20 minutes then bake at 350 until golden. 

I also use this recipe to make hamburger buns, quick rolls, quick bread, pizza dough, and sometimes scones.

4 cups milk
6 eggs
2/3 cup sugar
2 tsp vanilla
Dash of salt

Mix well, put into 9×13 baking dish and sprinkle nutmeg on top. Bake at 350* f for 45 minutes or until a knife inserted comes out clean.

Serve warm or cold. Add berries or syrup.

pre-heat oven to 350 degrees

mix wet ingredients:

5 sticks softened butter

4 cups sugar

4 eggs

4 tsp vanilla

mix well, like until it looks like whipped cream (2-4 minutes on high)

add dry ingredients:

4 cups flour

1 1/5 cups cocoa

2 tsp baking soda

1 tsp salt

MIX WELL

Add one 10oz bag of Reeses peanut butter baking chips and gently fold in

drop 1 inch balls onto baking sheet and cook 10-12 minutes

This is the recipe that we have gotten off of the bag of reeses peanut butter chips. Child number 4 became the master of making them at one time in our household. Well fast forward past COVID, and the bag has changed. we would always double the recipe of course, because……18 kids. But now the recipe on the back seemed to be only half of what it used to be. Quadrupling a recipe is significantly more difficult (in our brains) than just doubling it, so we are adding it to the family page so as to never have to hurt our brains like that again. Enjoy!!

ingredients:

8-10 medium potatoes

2lb box velveeta

1 medium onion

can evaporated milk

grated cheese

bacon pieces

directions:

peel and dice potatoes

put in a pot and cover with just enough water to barely cover potatoes.

boil until potatoes are tender

dice onion and toss it in with the potatoes part way through the boiling process

while the potatoes are boiling dice velveeta cheese. when potatoes are at desired tenderness, remove from heat. DO NOT DRAIN WATER. add can of evaporated milk and velveeta cheese. stir to melt cheese.

serve with bacon and shredded cheese as toppings

optional topping would be green onions, but be creative and have whatever you want!! this is a very easy, delicious, quick dinner!

1 stick of butter

2-4 cloves of crushed garlic

melt

2 cups heavy cream

mix well with melted butter and simmer for 5 minutes (keep watch, it likes to boil over)

add 3-4 cups fresh shredded parmesan cheese slowly stirring as you go.

Add salt and parsley to taste

Enjoy!

1 cup sugar

2/3 cup butter

2 eggs

3-4 ripe bananas

1/3 cup water

1 2/3 cup flour

1 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

Mix all ingredients and pour into a well greased bread pan. bake at 350 degree oven for 45 minutes to 1 hour, or until a testing stick comes out clean.

Stephanie got this recipe from the lady she used to nanny for. (right?). and she and i decided it was the best banana recipe we had come across. we think it is because of the water, but that is just our extensive cooking knowledge speaking. lol

1 15oz can of pumpkin (not pie filling)

1 spice cake mix

Optional: chocolate chips

this is not an old family recipe or even one mom knew about however it is such a delicious, fast, easy, and, from what I understand, even healthy recipe that I wanted to share it with everybody.

All you need is one 15oz can of pumpkin and one spice cake mix. You mix the two together and drop them in cookie shapes on a cookie sheet. We do usually add chocolate chips which would make for a third ingredient so that’s up to you. I’ve also seen this just baked in a cake pan As a sweet bread or in muffin tins as muffins.

A word to the wise this batter does not flatten or rise so if you’re doing it for muffins you’ll want to fill the muffin tin most of the way and also maybe make a swirl in the top with your spoon or something because the way it looks when you put it in is pretty much the way it looks when it comes out so if you have a lot of spiky points on it because you just dropped the dough on it that’s still what it’s gonna look like…

Bake at 375 for 10 to 12 minutes

10 oz bag of butterscotch baking chips

8 oz can of roasted peanuts

This recipe is so very easy and simple but I thought I would put it up on the blog in case people didn’t know or couldn’t remember how mom would make these. She would always make them around Christmas time if I recall. It’s as simple as melting The butterscotch chips and then dumping the peanuts in and stirring it up. Then spooning clusters onto wax paper or foil. They will cool down and be ready to eat shortly.

Pre heat oven to 375

2 cups of butter or margarine

1 1/2 cups of white sugar

1 1/2 cups brown sugar

4 eggs

2 tsp vanilla

Mix well

Add:

5 1/2 cups flour

2 tsp baking soda

1tsp salt

1 bag chocolate chips

Spoon onto a cookie sheet and bake for 10 to 12 minutes

When mom would make chocolate chip cookies she would double the recipe. this recipe is for a double batch. On the bag of chocolate chips where she got the recipe it would say to use the whole bag of chocolate chips but mom would double the recipe and still only use half the bag of chocolate chips so she could get more batches of cookies out of one bag of chocolate chips. I use one whole bag of chocolate chips for this recipe or if I’m buying bulk chocolate chips from Cosco it is 2 cups of chocolate chips.