Nana's Spaghetti Sauce

  • 1 Onion Chopped
  • 1 Green Bell Pepper Chopped
  • 3 Cloves of Garlic Minced
  • 2 lbs. Ground Beef
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Celery Salt
  • 1/4 teaspoon Camino (Cumin)
  • 2 small cans of Tomato sauce
  • 1 32oz can of Diced Tomatoes
  • 1 small can of Tomato paste
  • 1 large can of Mushroom pieces
  1. Chop vegetables
  2. Brown meat and drain off grease
  3. Add bell pepper, onion, and garlic to browned meat and cook until vegetables are tender
  4. Add seasonings, (un-drained) mushrooms, all tomatoes, and tomato paste to the meat mixture.
  5. Fill the tomato sauce and tomato paste cans (3 cans) with water and add to mixture
  6. Bring sauce to a boil
  7. Reduce heat to medium and cook for 2-3 hours

Lebanese Tabbouleh

I love Tabbouleh! I will say it is an acquired taste. I grew up with Lebanese neighbors so I quick found my love for their food. I really like adding it to my pita wraps I normally add ham, cheese, and tabbouleh, and wah-la I have an excellent low cal lunch! 

  • 2 bunches fresh Italian parsley or flat leaf parsley or fresh parsley, finely chopped.
  • 1 bunch of green onions, finely chopped
  • 4 large tomatoes, finely chopped
  • 3 lemons, juice of (Freshly Squeeze)
  • 5 tablespoons olive oil
  • 1 cup bulgur or burghul
  • 1 cup water, boiled
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  1. Mix all together and serve in a wrap, as a dip, or a salad.

Aunt Donna's Dinner Rolls (Bread Machine)

These are my aunt’s famous dinner rolls. I love them so much. They are a holiday staple for our family. I slide them all the time in between the holidays.

  • 1 cup milk (110 degrees F.)
  • 1/2 cup butter, room temperature
  • 2 eggs, room temperature and lightly beaten
  • 3/4 teaspoon salt
  • 4 cups bread flour
  • 3 teaspoons instant yeast
  • 1/4 cup sugar
  1. Place all ingredients in bread pan of your bread machine.
  2. Select dough setting and press start.
  3. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (or use nonstick cooking spray).
  4. Form dough into an oval, cover with plastic wrap and let rest for 10 minutes.
  5. After resting, divide the dough into 16 pieces; shape as desired.
  6. Preheat oven to 375 degrees.
  7. Cover rolls and place in a warm spot to rise, approximately 20 to 30 minutes.
  8. Bake approximately 20 minutes or until nicely browned.

Paul Deen's Crispy Fried Shrimp

This is a Paula Deen Recipe and it's FANTASTIC! The shrimp come out crispy, and very flavorful!! I can't wait to make these again!!

  • 1 cup milk
  • 1 cup buttermilk
  • 1 cup hot sauce
  • 2 cups self-rising flour
  • 1/4 cup self-rising cornmeal
  • 1 tablespoons coarse ground black pepper
  • 1 tablespoons salt
  • 2 pounds medium shrimp, peeled and deveined with tails left on
  • Peanut oil, for frying (I used vegetable)
  1. Preheat oil to 375 degrees F.
  2. Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.
  3. Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.

Homemade Chicken Broth

This is such a great recipe for chicken broth. I am a firm believer in making my own chicken broth. Then not only do I have the chicken in the freezer on hand any time I need it, but I also have the broth on hand in the freezer. I don't like to purchase, it's expensive... lacks flavor, and it's full of extra stuff you don't need. Thanks for the recipe Ms. Kitty!

  • 4 lbs. uncooked chicken pieces (bone and skin on, or use 1 large chicken carcass along with chicken pieces)
  • 2 large onions, do not peel the skin off, and cut in large pieces
  • 2 large unpeeled carrots, washed
  • 2 large celery ribs, cut in half
  • 10-12 peppercorns
  • 1 head garlic, broken into cloves (can leave the skin on)
  • 2 tablespoons salt (or to taste)
  • cold water, to cover all ingredients
  1. Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
  2. Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
  3. Place on stove element; cover and bring to a full boil.
  4. Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
  5. At this point you can transfer to a crockpot.
  6. Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
  7. Adjust salt to suit taste.
  8. After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
  9. Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
  10. THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
  11. Remove any fat that has gathered on top.
  12. Heat again until just to a liquid (this will make it easier to strain).
  13. Remove all chicken pieces and strain in a large strainer, if desired you may strain again in cheesecloth, but it is not necessary.
  14. Let cool completely and freeze in containers.

New Braunfels Cauliflour Soup

This is a recipe my Mom copied from a German restaurant she and my Dad ate at in New Braunfels, TX. It's such a simple, yet yummy recipe! I love it soooo much!! It's creamy and flavorful.

  • 16oz Fresh Cauliflower
  • 1 cup chopped Celery
  • 1 cup chopped Onion
  • 20oz Velveeta Cheese cubed
  • 1 1/2 cups Milk
  1. Rinse cauliflower in water and break into florets
  2. Put in a pot along with the chopped onion, and celery
  3. Add enough water to steam the vegetables
  4. Steam the vegetables for 20 minutes
  5. Add cheese and stir until melted
  6. Add milk and stir
  7. Keep stirring until the cheese and milk meld together
  8. Heat until warmed through and serve

Brussels Sprouts in Garlic Butter

I have never like brussel sprouts. They taste too much like cabbage to me. I decided to try this recipe in hopes that I would like it. I am the only one in my family who doesn't like them, and I hate to NOT make them for everyone else. I LOVED these. They are wonderful. This is perfect for a brussel sprout hater like me!

  • 15 Brussels sprouts, halved lengthwise
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons olive oil
  • 3 cloves garlic, smashed with the flat of a knife
  • freshly grated parmesan cheese (optional)
  • salt and pepper
  1. Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
  2. Reduce heat to medium, add smashed garlic and cook until lightly browned.
  3. Remove garlic and discard.
  4. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
  5. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
  6. Top with freshly grated parmesan and salt and pepper to taste.

John Davidson Turtle Brownies

This recipe is a wonderful childhood memory for me. You just can't beat Caramel, and Chocolate in one pan!

  • 14 oz. package of caramels
  • 2/3 cup evaporated milk
  • 1 box German chocolate cake mix
  • 3/4 cup softened margarine
  • 1 cup nuts (walnuts and/or pecans)
  • 12 oz. semisweet chocolate chips
  1. Combine caramels and 1/3 cup evaporated milk on top of double boiler (when's the last time you heard "double boiler?"). Stir mixture until melted.
  2. Combine cake mix, remaining milk and softened margarine. Blend until mixture holds together. Stir in nuts. Press half of cake mixture in a greased 13x9 inch pan and bake for six minutes at 350 degrees.
  3. Remove from oven and sprinkle chocolate chips on top. Pour melted caramel evenly over top. Crumble remaining mix over caramel and bake at 350 degrees for 15 to 20 minutes. Cool slightly and cut into bars.

Copy Cat Mcdonalds Iced Coffee Recipe

I got this recipe from the horse’s mouth... A McDonald’s employee and it's really good too. I could drink these all day. BTW you can get the Davinci's syrup in Sugar free which is a real plus for me. I have used the Hershey’s caramel syrup too and I like it just as well. Plus you can get about double the amount for half the price of the Davinci's $2.50 versus $5.

  • 4 tsp. Davinci's coffee syrup (Save money too by buying Hershey caramel syrup too)
  • 4 tsp. half and half
  • Chilled espresso
  1. The night before you are ready to make your iced coffee brew your espresso and refrigerate.
  2. Fill a 16oz cup full of ice ... to the top
  3. Add 4 tsp. Davinci's coffee syrup
  4. Add 4 tsp. half and half
  5. The fill to the top with espresso
  6. Mix up very well and drink

If It Wasn't For Dad Shrimp and Chicken Gumbo

Chicken Broth Ingredients:
  • (2) 4 lbs. uncooked chicken pieces (bone and skin on)
  • 4 large onions, do not peel the skin off, and cut in large pieces 
  • 4 large unpeeled carrots, washed
  • 4 large celery ribs, cut in half
  • 20  peppercorns
  • 2 head garlic, broken into cloves (can leave the skin on)
  • 4 tablespoons salt (or to taste)
  • cold water, to cover all ingredients
Directions: (could be done the day before you make your gumbo)
  1. Place the chickens in an extra large stock pot, along with all remaining ingredients.
  2. Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
  3. Place on stove element; cover and bring to a full boil.
  4. Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
  5. Simmer covered with a lid on low heat for about 5-6 hours for stove top
  6. Adjust salt to suit taste.
  7. After the 5-6 hours of simmering time turn off heat.
  8. Remove any fat that has gathered on top.
  9. Remove all chicken pieces and strain in a large strainer, if desired you may strain again in cheesecloth, but it is not necessary.

Gumbo Ingredients:
  • 2 pounds yellow onions, chopped
  • 2 pounds green sweet peppers, chopped
  • 1 pound red sweet peppers, chopped
  • 3 celery stalks, chopped
  • 1 pound fresh okra, sliced in half-inch rounds 
  • 1 14 ounce can of diced tomatoes
  • 2 tablespoons minced garlic
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 6 quarts chicken or seafood stock, divided
  • 3 tablespoons dried thyme leaves
  • 2 tablespoons dried basil leaves
  • 2 tablespoons dried oregano leaves
  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • 2 teaspoons sweet paprika
  • 1½ teaspoons freshly ground black pepper
  • 1 teaspoon crushed red pepper
  • 4 whole small bay leaves
  • 3 cups coarsely chopped cooked chicken
  • 1½ cups crab claw meat
  • 1 pound of peeled medium shrimp
Gumbo Directions:
  1. In a large mixing bowl, combine the onions, green and red sweet peppers, celery, okra, tomatoes and garlic. Set aside. 
  2. In a heavy 12-quart stockpot, heat the oil over medium-high heat until hot, about four minutes. Very slowly (so you won’t burn yourself) add the flour whisking constantly and thoroughly with a long-handled metal whisk until all the flour has been added and the mixture is smooth.
  3. Reduce the heat to medium-low. Continue cooking the roux, whisking constantly so it doesn’t scorch, until it turns a dark chocolate brown, about four minutes.
  4. With a wooden spoon promptly stir in the reserved vegetable mixture—the onions, peppers, celery, etc.—and cook until the vegetables are soft, about 15minutes, stirring almost constantly.
  5. Add 1 quart of stock to the roux mixture, whisking thoroughly until all the roux dissolves and blends into the liquid. Remove from heat momentarily.
  6. In a small mixing bowl, thoroughly combine the thyme, basil, oregano, chili powder, kosher salt, paprika, black pepper, crushed red pepper and bay leaves. 
  7. Stir this seasoning mixture into the roux mixture containing the 1 quart of stock. Gradually add the remaining 5 quarts of stock, stirring constantly. 
  8. Bring the gumbo to a boil, then reduce the heat and simmer for one and a half hours, stirring occasionally and skimming any fat that rises to the surface. By the end of the cooking time the gumbo should have thickened to the consistency of cream. Taste and adjust the seasonings to your liking.
  9. If you’re making the gumbo ahead, let it cool at this point, then cover and refrigerate it until it is time to reheat and proceed with the recipe. 
  10. Next, thoroughly stir in the chicken, crabmeat and shrimp. Cook until the shell fish are cooked though about 10 minutes, stirring occasionally. Remove from heat and serve.
  11. Ladle the gumbo into heated cups or soup bowls over rice, or pass the rice at the table, along with pepper sauce and saltine crackers or French bread.

Chili Con Queso Dip

I love love love this recipe. This is another family tradition. My Mom acquired this recipe from a restaurant that was located in Houston when I was a kid. My parents where good friends with the owners and were there all the time.  When the restaurant went out of business, the owners gave my Mom the recipe as a parting gift for my parent’s patronage throughout the years. The original recipe makes about 50 gallons. My Mom cut the recipe down to a regular recipe.

  • 1/2 large bell pepper diced
  • 1/2 large onion diced
  • 1 tbs. margarine
  • 10 ounces cheddar cheese
  • 12 ounces Velveeta
  • 1 cup of milk
  1. This recipe requires a double boiler.
  2. Sauté onion and bell pepper in the margarine for 4 minutes on the top half of the double boiler while the bottom half of the double boiler is coming to a boil on another burner.
  3. Add milk and cook for 3 minutes
  4. Place the top half of the double boiler on the bottom half add the Velveeta cheese and the cheddar cheese
  5. Stir until all the cheese is melted then cook to a smooth constituency.
  6. Serve on tortilla chips

Family Tradition Taco's

This is a staple in our home. Tacos are such a favorite of everyone's I grew up with my mom making this recipe, and just love it!!

  • 2 pounds ground beef
  • 1 medium diced onion
  • 1 medium diced bell pepper
  • 3 small cloves of garlic minced
  • 1/4 tsp. cumin
  • 1/8 tsp. pepper
  • 1/4 tsp. salt
  • 1 can Rotel
  • 1 14oz can diced tomatoes
  1. Lightly brown 2 pounds of ground beef then drain off any fat
  2. Add onion, bell pepper, and garlic cook until the vegetables are tender
  3. Add Rotel, diced tomatoes, salt, pepper, and cumin
  4. Cook until the liquid cooks down
  5. Serve in Taco shell or flour tortillas
  6. Don't forget the toppings we like lettuce, tomatoes, cheese and sour cream

Pumpkin Spice Muffins

I would have loved to feature the entire pan of these muffins, but I was doing good to get them out of the oven before my family scarfed them all down. This is a wonderful recipe, and the smell is divine! I made these last night, and they are all gone today. Thank you so much for this recipe Jmelyn.

Makes two loaves or up to 24 muffins
  • 2 cups canned pumpkin
  • 3 cups sugar
  • 1 cup water
  • 1 cup vegetable oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon ground cloves
  1. Heat oven to 350.
  2. In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
  3. Beat until well mixed.
  4. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
  5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
  6. Grease two 9 x 5 inch loaf pans and dust with flour.
  7. Evenly divide the batter between the two pans.
  8. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  9. Cool for 10-15 minutes, and then remove from pans by inverting onto a rack and tapping the bottoms.
  10. Slice and serve plain, buttered, or with cream cheese.

White Chicken Chili with PAZAZZ

My original intention was to make the Bush's recipe. After looking it over I decided it didn't have enough "pazazz"! This recipe on the other hand is loaded with pazazz and fantastic!

  • 3 tablespoons margarine
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 1 (4 ounce) can chopped green chilies, drained
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 (16 ounce) cans great northern beans
  • 1 can of Rotel  
  • 1 (14.5 ounce) can chicken broth
  • 2 cups finely chopped cooked chicken breast
  1. In large skillet, sauté onion and bell pepper in margarine for 5 minutes or until transparent.
  2. Add chilies, flour and cumin, garlic powder, onion powder; cook and stir for 2 minutes.
  3. Add beans, Rote, and chicken broth; bring to a boil.
  4. Reduce heat; simmer for 10 minutes or until thickened.
  5. Add chicken; cook until hot.
  6. You can garnish with cheese, tortilla chips, sour cream or salsa.


Zesty Guacamole

  • 2 avocados
  • 1 lime, juiced
  • 2 medium tomatoes, chopped
  • 1 medium onion, chopped fine
  • 1/4 teaspoon pepper (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • 2 garlic cloves, minced
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper (or to taste)
  1. Halve avocados; remove fruit by running spoon next to skin; discard seed or save for other uses.
  2. Place avocado in bowl and mash with fork; immediately mix in lime juice, incorporating well.
  3. Mix in remaining ingredients; serve immediately.

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