Grandma's Macaroni and Cheese

3/4 block NY Extra Sharp White Cheese
2 tablespoons flour
1 1/2 cups milk
Macaroni noodles

Cook noodles according to package directions.

Grate cheese onto paper towel. Add flour and mix together.

Pour milk in pot and heat until warm. Add cheese mixture until milk thickens. Pour over macaroni and serve.

*My Notes:*
-My grandma always made this for me as a kid....not only is it much healthier than the boxed macaroni, but it tastes really good!
-This is something easy to make and is definately worth it!

Homemade Applesauce

4 apples
¼ cup sugar or honey
1/3 cup water
Cinnamon

Wash 4 apples, and cut into quarters. Cut out apple cores and seeds.

Peel each apple quarter.

Put the apples and 1/3 cup water into a pot.

Cover the pot and set on the stove on low heat for 15 minutes.

Stir occasionally and add water if you think it is burning.

Add the sugar or honey. Serve warm or cool.

Sprinkle with cinnamon before serving.

Blueberry Cobbler

1/3 cup sugar
2 tablespoons cornstarch
3 pints blueberries
1 tablespoon lemon juice
3/4 cup cooking oats
1/2 cup cup packed brown sugar
1/3 cup flour
1/2 teaspoon cinnamon
4 tablespoons cold butter, cut-up small

Heat oven to 350 degrees. Have a shallow 2-quart baking dish ready.

Mix sugar and cornstarch in large bowl. Add blueberries and lemon juice; toss and coat blueberries. Spread into the baking dish.

Wipe bowl clean; add cooking oats, brown sugar, flour and cinnamon. Stir to mix well, then work butter in until coarse crumbs form. Sprinkle over blueberries.

Bake 35 to 40 minutes or until top is browned and blueberries bubble.

Cool on a wire rack.

Serve with vanilla ice cream or Cool Whip.

Crock Pot Hamburg Vegetable Soup

1 pound ground beef
1 can tomato soup
2 cans (small) beef broth
1-1/4 cup water
10 oz. frozen mixed vegetables
1 teaspoon garlic powder
1 envelope onion soup mix
14 oz. can diced tomatoes, undrained
Potatoes

Brown ground beef and drain, mix in the onion soup mix. Use fresh potatoes, par boil.

Add all ingredients to crock pot. 7-8 hours low or 5-6 hours high.

Can serve with noodles.

*My Notes:*
-Thank you Sharon!

Cottage Cheese Cookies

1 c. shortening
1 c. sugar
3/4 c. brown sugar
2 tsp. vanilla
2 eggs
1 c. cottage cheese
1/2 c. cocoa, unsweetened
2 3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. chopped nuts
Powdered sugar

Cream together first 5 ingredients then add cottage cheese and cocoa; mixing well. Set aside.

Sift together dry ingredients and add to creamed mixture, stirring well. Stir in nuts. Chill dough in freezer 1-2 hours.

Roll dough into balls the size of walnuts. Then roll in powdered sugar. Bake on lightly greased cookie sheet at 350 degrees for 12 minutes.

*My Notes:*
-Yield: 6-7 dozen
-they are soft, cakey, moist and delicious!
-Thanks Peg

Ice Popsicles

1 (6 oz) box Jell-O (any flavor)
2 large pkgs. Kool-Aid, same flavor
4 cups boiling water
2 cups sugar
4 cups cold water

Mix together, and freeze.

Nana's Stuffed Zucchini

Slice zucchini lengthwise
Scoop out center
1 ½ pounds ground beef
3 cloves garlic (chopped)
1 medium onion (chopped)
1 cup rice to 1 ½ cup water (partially cooked)
Garlic powder, pepper, and salt
Tomato sauce-water(rinse can)
1 can tomatoes
Layer of cheese between meat and
Grated cheese

Pour tomato mixture over meat. Cover and bake one hour at 350 degrees.

*My Notes:*
-With this recipe, fresh zucchini from the garden is the best!
-Thanks Nana!

Nana's Piggys

MIX WELL:
1 ½ pound ground beef
¾ cup rice (rinsed good)
1 large onion diced
2-3 cloves garlic
Salt and pepper to taste
A couple teaspoons tomato soup and water in mixture to make moist.

--steam cabbage-fill and roll
Lay pieces of cabbage on bottom of pot.

ADD:
1 can tomato soup
¾ can water
1 can (2 cups) tomatoes
1 tablespoon vinegar
Dash of salt, pepper and sugar
Mix well.

Add piggys and simmer for 1 hour or more.

*My Notes:*
-This has been in my family for generations and is still a family favorite.
-Thanks Nana

Vanilla Pudding

6 cups milk
6 tablespoons cornstarch
2 cups sugar
2 large eggs
Pinch of salt
½ cup milk
1 teaspoon vanilla

Heat 6 cups of milk to boiling. Mix cornstarch, sugar, eggs, pinch of salt, and ½ cup milk. Pour mixture into milk. Bring to a boil. Add vanilla.

Baked Sweet Onion Rings

½ cup egg substitute
2/3 cup dry bread crumbs
½ teaspoon salt
¼ teaspoon pepper
1 sweet onion, sliced and separated into rings

Place egg substitute in a shallow dish. In another shallow dish, combine the bread crumbs, salt and pepper.

Dip onion rings into egg, then roll in bread crumb mixture. Place on baking sheet coated with nonstick cooking spray.

Bake at 425 degrees for 15-18 minutes or until golden brown, turning once.

Uncle John's Pickles

2 quarts of water
1 cup vinegar
1 cup sugar
1/3 cup pickling salt
Dill
12-14 cloves garlic

Boil vinegar, water, sugar, salt and some sliced garlic and dill. Boil 5 minutes. Cool to room temperature. Cut cucumbers and fill jar.

Add dill, garlic and 1 tablespoon pickling spice and 1 teaspoon crushed red pepper, use bay leaves if not in pickling spice. Let set 8-10 hours. Then refrigerate.

*My Notes:*
- The best pickling salt can be found at Agway. The brand is Mrs. Wages!
-Thanks Uncle John!

Blueberry Oatmeal Coffee Cake

1- 1/3 cups flour
¾ cup quick cooking oats
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg
½ cup milk
¼ cup canola oil
¼ cup sour cream
1 cup fresh or frozen blueberries
STREUSEL TOPPING:
¼ cup quick cooking oats
3 tablespoons flour
3 tablespoons brown sugar
2 tablespoons cold butter or
Margarine

In a large bowl, combine flour, oats, sugar, baking powder, and salt. In another bowl, beat egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9 in round baking pan coated with nonstick cooking spray.
For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees for 20-25 minutes or until toothpick come out clean. Cool on wire rack.

Butter Cookies

3 ½ sticks butter
1 cup sugar
2 yolks
Rind of a lemon
4 cups flour plus 3 ½ teaspoon

Mix ingredients together and press top with knife, top with egg and white sugar. Drop of ungreased cookie sheet. Place in cold oven. Bake 45 minutes at 350 degrees.

Zucchini Cookies

2 cups zucchini shredded and drained (don’t peel)
1 cup sugar
1 cup brown sugar –packed
1 cup butter flavor Crisco
2 eggs
1 teaspoon salt
1 teaspoon baking soda
3 ½ cups flour

Mix first 5 ingredients together then add the last 3 to mixture. Drop by the teaspoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Frost with cream cheese if need.

Nana's Zucchini Bread

4 cups coarsely shredded zucchini (unpeeled)
3 cups flour
2 ½ cups sugar
1 ¼ cups oil
4 eggs
1 tablespoon and 1 teaspoon vanilla
1 tablespoon cinnamon
1 ½ teaspoon salt
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
1 cup chopped nuts

Heat oven to 325 degrees F. Grease and flour pans; blend all ingredients on low speed for 1 minute. Beat on medium for 1 minute; let set. Pour into pans. Bake until wooden comes out clean, 50 minutes to 1 hour. Cool for 10 min. Remove from pans.

*My Notes:*
-This recipe has been passed on through generations. Every year my Nana uses her fresh zucchini from the garden to make many loaves of this bread to give away to family and friends.

Pumpkin Bread

5 eggs
1 ¼ cup vegetable oil
1 can (15 oz or 2 cups) solid pack
Pumpkin or fresh pumpkin
2 cups all purpose flour
2 cups sugar
2 packages (3 oz each) vanilla instant
Pudding mix
1 teaspoon ground cinnamon
Just enough allspice

Preheat oven to 325 degrees. Grease and flour loaf pans. In mixing bowl, beat eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Let set. Pour into loaf pans.

TOPPING:
1 cup oatmeal
2 tablespoons packed brown sugar
½ teaspoon cinnamon
3 tablespoons margarine, melted

Combine topping ingredients. Spread evenly over both loaves. Bake 75 minutes or until done.

Oreo Muffins

1 ¾ cups all purpose flour
¼ cup sugar
3 teaspoons baking powder
1/3 cup cold butter or margarine
1 egg
1 cup milk
16 Oreos (coarsely chopped)

TOPPING:
3 tablespoons all purpose flour
3 tablespoons sugar
5 Oreos (finely crushed)
2 tablespoons butter or margarine (cold)
1 cup vanilla chips
1 tablespoon shortening

1) In large bowl, combine flour, sugar, and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat together milk and egg; stir into dry ingredients just until moistens. Fold in chopped cookies. Fill greased muffin cups 2/3 full.
2.) For topping: Combine flour, sugar, and crushed cookies. Cut in butter until crumbly; sprinkle about 1 tablespoon over each muffin.
3.) Bake at 400 degrees for 16-18 minutes. Cool for 5 minutes before removing from pan to wire rack.
In heavy sauce pan over medium heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins.

*My Notes:*
-This is a Taste of Home Recipe

Pineapple Chicken

1 tablespoon cider vinegar
2 teaspoons ginger
1 pound chicken breast, cut into cubes
20 oz. can pineapple chunks, juice reserved
½ cup chicken broth
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
½ teaspoon chili powder
1/8 teaspoon ground cloves
1 cup cherry tomatoes
3 scallions, finely chopped
2 teaspoons cornstarch mixed with 1 tablespoon water

In a bowl, combine vinegar, ginger. Add chicken, tossing to coat.

In medium skillet combine ½ cup pineapple juice, broth, brown sugar, Worcestershire sauce, chili powder and cloves. Bring to boil. Reduce heat and simmer.

Add chicken and cook until cooked through about 5 minutes. Add pineapple chunks, tomatoes, scallions and cornstarch mixture and cook. Stir until thickened. About 2 minutes.

Creamy Chicken Potato Soup

1 medium onion, chopped
2 tablespoons butter or stick margarine
3 cups chicken broth
2 medium potatoes, cut into ½ inch cubes
1 ½ cups diced cooked chicken breast
½ teaspoon salt
¼ teaspoon pepper
¼ cup flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

In large saucepan, sauté onion in butter until tender. Stir in broth and potatoes. Bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt, and pepper.

Combine flour and milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley chives.

Tomato Basil Chicken Noodle Soup

1 bag egg noodles
1 pound chicken breasts, cut into bite size pieces
1 large onion, chopped
3 tablespoons olive oil
2 tablespoons garlic, minced
½ teaspoon salt
½ teaspoon pepper
2 cans (14.5 oz.) diced tomatoes or basil, garlic and oregano diced tomatoes
2 cans ( 14.5 oz.) chicken broth
2 cups basil, freshly chopped
1 cup parmesan cheese, grated
Cook noodles according to package directions and set aside.

In soup pot, sauté chicken pieces and onion in olive oil until onions are clear and chicken is done.

Add garlic, salt and pepper. Sauté 1 minute more. Add diced tomatoes and chicken broth. Heat until mixture is boiling.

Add noodles and basil. Bring mixture back to boil and serve immediately. For added serving appeal, top off each serving with parmesan cheese and serve with your favorite crackers.