Ava's Recipes

Recipes from the Christmas Breakfast

2012-01-06T05:34:00.000-08:00

BREAKFAST CASSEROLE

1 ½ POUNDS OF CHEDDAR CHEESE, SHREDDED

1 ½ POUNDS OF SAUSAGE, COOKED, DRAINED, AND CRUMBLED

3 SLICES OF BREAD, TRIMMED AND BROKEN

9 EGGS

3 CUPS OF MILK

1 ½ TEASPOONS OF DRY MUSTARD

1 TEASPOON OF SALT

1 TEASPOON OF PEPPER

1. PUT THE CHEESE, SAUSAGE, AND BREAD IN A GREASED 9 X 13 PAN

2. MIX THE EGGS, MILK, MUSTARD, SALT AND PEPPER IN A BOWL

3. POUR THE MIXTURE INTO THE 9 X 13 PAN

4. REFRIGERATE OVERNIGHT

5. BAKE, UNCOVERED, AT 350 DEGREES FOR 1 HOUR

CRANBERRY GELATIN SALAD

2 PACKAGES OF CHERRY JELLO

1 ½ CUPS OF BOILING WATER

20 OUNCES OF CRUSHED PINEAPPLES

16 OUNCES OF CRANBERRY SAUCE

MIX THE JELLO WITH THE BOILING WATER UNTIL IT IS DISSOLVED
STIR IN THE PINEAPPLE AND THE CRANBERRY SAUCE
REFRIGERATE UNTIL FIRM

Apple and Pear Crisp

2010-10-25T15:45:00.001-07:00

1 LARGE (15 OUNCE) CAN OF SLICED PEARS, DRAINED
1 CAN (21 OUNCE) OF APPLE PIE FILLING
1 CUP OF OATS
½ CUP OF FLOUR
1/3 CUP OF BROWN SUGAR
½ TEASPOON OF CINNAMON
1 STICK OF MARGERINE, CUT INTO PIECES

1. GREASE A LARGE CASSEROLE DISH WITH NO-STICK SPRAY.
2. PUT THE PEARS AND APPLE PIE FILLING IN THE DISH AND STIR THEM TOGETHER.
3. IN A MEDIUM BOWL, COMBINE THE OATS, FLOUR, BROWN SUGAR, AND CINNAMON.
4. MIX IN THE BUTTER. (IT WILL LOOK LIKE CRUMBS.)
5. CRUMBLE THE MIXTURE OVER THE FRUIT.
6. BAKE AT 425 DEGREES FOR 30 MINUTES. THE TOPPING WILL BE LIGHTLY BROWNED AND THE FILLING WILL BE HOT AND BUBBLY.

Paprika and Parsley Potatoes

2010-10-05T14:02:00.002-07:00

1. Peel potatoes (you can leave some or all the skins on if you want to)
2. Slice the potatoes and boil them for about 20 minutes
3. Drain the potatoes and put them in a baking dish
4. Add 1/2 to 1 stick of butter and sprinkle paprika
5. Sprinkle paprika, parsley, salt, and pepper on the potatoes.
6. Keep warm in the oven until the butter melts.

Mashed Potatoes

2010-10-05T14:02:00.001-07:00

1. Peel potatoes (you can leave some or all the skins on if you want to)
2. Slice the potatoes and boil them for about 20 minutes
3. Drain the potatoes and put them in a large mixing bowl.
4. Add 1/2 to 1 stick of butter and some milk (start with about 1/4 cup and add more as needed)
5. Sprinkle some garlic powder, salt, and pepper on the potatoes
6. Mix together with an electric mixer or mash with a potato masher

Congealed Strawberry Salad

2010-05-18T08:27:00.000-07:00

6 OUNCES OF STRAWBERRY JELLO
1 ½ CUPS OF BOILING WATER
20 OUNCES OF FROZEN STRAWBERRIES
13 ½ OUNCES OF CRUSHED PINEAPPLES
2 LARGE BANANAS, DICED

1. DISSOLVE JELLO IN 1 ½ CUPS OF BOILING WATER
2. ADD THE STRAWBERRIES AND MIX UNTIL THEY ARE THAWED
3. ADD THE PINEAPPLES AND BANANAS
4. POUR INTO A 13 X 9 INCH DISH AND REFRIGERATE UNTIL IT IS GELLED

SLOW-COOKED MACARONI AND CHEESE

2010-04-01T13:10:00.001-07:00

16 OUNCES OF ELBOW MACARONI, COOKED AND DRAINED
½ CUP OF MARGERINE, MELTED
2 EGGS, BEATEN
12 OUNCES OF EVAPORATED MILK
1 CAN OF CHEDDAR CHEESE SOUP
1 CUP OF MILK
4 CUPS OF SHREDDED CHEDDAR CHEESE
1/8 TEASPOON OF PAPRIKA

1. PLACE NOODLES AND BUTTER IN A GREASED CROCK POT
2. COMBINE THE REMAINING INGREDIENTS IN A BOWL AND THEN ADD TO THE CROCK POT
3. COOK ON LOW FOR 4 HOURS

Baked Macaroni and Cheese

2010-04-01T13:09:00.001-07:00

8 OUNCES OF MACARONI NOODLES, COOKED AND DRAINED
3 CUPS OF SHREDDED CHEDDAR CHEESE
½ CUP OF BUTTER
¼ CUP OF FLOUR
2 CUPS OF MILK
½ TEASPOON OF SALT
1/8 TEASPOON OF WHITE PEPPER

1. PUT THE NOODLES AND CHEESE IN A GREASED CASSEROLE DISH
2. MELT THE BUTTER IN A SAUCEPAN
3. MIX IN THE FLOUR
4. GRADUALLY ADD THE MILK, SALT AND WHITE PEPPER
5. HEAT TO BOILING OVER MEDIUM HEAT UNTIL THICKENED
6. POUR OVER THE MACARONI AND CHEESE
7. BAKE AT 350 DEGREES FOR 30 MINUTES

Cranberry Congealed Salad

2009-11-23T16:52:00.001-08:00

2 PACKAGES OF CHERRY JELLO
1 ½ CUPS OF BOILING WATER
20 OUNCES OF CRUSHED PINEAPPLES
16 OUNCES OF JELLIED CRANBERRY SAUCE

1. MIX THE JELLO WITH THE BOILING WATER UNTIL IT IS DISSOLVED
2. STIR IN THE PINEAPPLE AND THE CRANBERRY SAUCE
3. REFRIGERATE UNTIL FIRM

Breakfast Casserole

2009-11-04T12:40:00.001-08:00

1 ½ POUNDS OF CHEDDAR CHEESE, SHREDDED
1 ½ POUNDS OF SAUSAGE, COOKED, DRAINED, AND CRUMBLED
3 SLICES OF BREAD, TRIMMED AND BROKEN
9 EGGS
3 CUPS OF MILK
1 ½ TEASPOONS OF DRY MUSTARD
1 TEASPOON OF SALT
1 TEASPOON OF PEPPER

1. PUT THE CHEESE, SAUSAGE, AND BREAD IN A GREASED 9 X 13 PAN
2. MIX THE EGGS, MILK, MUSTARD, SALT AND PEPPER IN A BOWL
3. POUR THE MIXTURE INTO THE 9 X 13 PAN
4. REFRIGERATE OVERNIGHT
5. BAKE, UNCOVERED, AT 350 DEGREES FOR 1 HOUR

Frozen Fruit Salad

2009-04-24T23:03:00.000-07:00

1 can of strawberry pie filling
1 can of crushed pineapple, drained
1 can of sweetened condensed milk
1 tub of Cool Whip

Mix all the ingredients together and pour into a 13 x 9 pan. Freeze overnight or for at least 4 hours.

You can add chopped banana to the mixture before you freeze it. Also, you can add some extra whipped cream and a cherry when the serve the salad.

HASH BROWN CASSEROLE

2008-10-02T16:32:00.000-07:00

2 CANS OF CREAM OF POTATO SOUP
1 CUP OF SOUR CREAM
½ TEASPOON OF GARLIC SALT
2 POUNDS OF FROZEN HASH BROWNS
2 CUPS OF SHREDDED CHEDDAR CHEESE
½ CUP OF PARMESAN CHEESE

1. MIX IN THE HASH BROWNS AND CHEDDAR CHEESE IN A GREASED CASSEROLE DISH

2. COMBINE THE SOUP, SOUR CREAM, AND GARLIC SALT IN A BOWL

3. POUR THE SOUP MIXTURE INTO THE CASSEROLE DISH AND MIX WITH THE POTOTES AND CHEESE

4. SPRINKLE WITH PARMESAN CHEESE

5. BAKE AT 350 DEGREES FOR 55 TO 60 MINUTES

HAM AND CHEESE ROLLS

2008-10-01T19:24:00.000-07:00

½ POUND OF BUTTER, SOFTENED
3 TEASPOONS OF MUSTARD
1 ½ TEASPOONS OF POPPY SEEDS
1 SMALL ONION, CHOPPED
1 TEASPOON OF WORCESTERSHIRE SAUCE
3 PACKAGES OF SQUARE ROLLS
1 POUND OF SLICED HAM
½ POUND OF SWISS CHEESE

1. MIX THE FIRST FIVE INGREDIENTS IN A FOOD PROCESSOR
2. SLICE THE ROLLS IN HALF LENGTHWISE
3. SPREAD THE BUTTER MIXTURE ON THE INSIDE OF ROLLS
4. PLACE THE HAM AND CHEESE ON ROLLS
5. CUT THE ROLLS APART AND PLACE BACK IN THE PAN
6. COVER WITH ALUMINUM FOIL AND BAKE AT 400 DEGREES FOR 10 MINUTES

CORN BREAD

2008-10-01T19:22:00.000-07:00

1 STICK OF BUTTER, MELTED
½ CUP OF SUGAR
2 EGGS
1 CUP OF FLOUR
1 CUP OF CORNMEAL
2 TEASPOONS BAKING POWDER
½ TEASPOON SALT
1 CUP OF MILK

1. MIX ALL THE INGREDIENTS TOGETHER AND POUR INTO A GREASED 13 X 9 PAN
2. BAKE AT 425 DEGREES FOR 30 MINUTES

ANGEL BUNS

2008-10-01T19:20:00.001-07:00

1 PACKAGE OF YEAST
1 TABLESPOON OF SUGAR
¼ CUP OF WARM WATER
2 CUPS OF BISQUICK
¼ CUP OF MILK

1. DISSOLVE THE YEAST AND SUGAR IN THE WARM WATER
2. MIX IN THE BISQUICK AND MILK
3. KNEAD THE DOUGH ON A FLOURED SURFACE AND CUT INTO BISCUITS
4. LET THE BISCUITS RISE FOR 30 MINUTES
5. BAKE AT 425 DEGREES FOR 6-8 MINUTES

SAUSAGE SWIRLS

2008-10-01T19:19:00.000-07:00

1 POUND OF UNCOOKED SAUSAGE
16 OUNCES OF CRESCENT ROLLS (2 CANS)
CHEDDAR CHEESE

1. SEPARATE THE CRESCENT ROLLS INTO RECTANGLES
2. SPREAD A THIN LAYER OF SAUSAGE ON EACH ROLL
3. SPRINKLE SOME CHEDDAR CHEESE ON TOP
4. ROLL UP AND CHILL UNTIL FIRM
5. SLICE EACH ROLL INTO 4 SLICES
6. PLACE ON A COOKIE SHEET
7. BAKE AT 375 DEGREES FOR 15 TO 20 MINUTES

OVEN FRENCH TOAST

2008-10-01T19:18:00.000-07:00

2 TEASPOONS OF SUGAR
¼ TEASPOON OF SALT
2 EGGS
1 CUP OF MILK
¼ CUP OF VEGETABLE OIL
8 SLICE OF BREAD

1. MIX THE FIRST 5 INGREDIENTS TOGETHER
2. DIP THE BREAD IN THE MIXTURE
3. PLACE THE BREAD IN A GREASED PAN
4. BAKE AT 450 DEGREES FOR 10 MINUTES

MAMMY'S POUND CAKE

2008-10-01T19:16:00.000-07:00

3 CUPS OF SUGAR
1 CUP OF CRISCO
6 LARGE EGGS
¼ TEASPOON OF BAKING SODA
½ PINT OF SOUR CREAM
3 CUPS OF SIFTED CAKE FLOUR
2 TEASPOONS OF VANILLA

1. CREAM THE SUGAR AND CRISCO TOGETHER

2. ADD THE EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION

3. DISSOLVE THE BAKING SODA IN THE SOUR CREAM AND ADD TO THE CREAMED MIXTURE

4. ADD THE FLOUR AND VANILLA TO THE BATTER AND MIX WELL

5. POUR THE BATTER INTO A GREASED BUNDT CAKE PAN

6. BAKE AT 300 DEGREES FOR 1 ½ HOURS

BLUEBERRY MUFFINS

2008-10-01T19:14:00.000-07:00

2 CUPS OF FLOUR, SIFTED
2 TEASPOONS OF BAKING POWDER
½ TEASPOON OF SALT
½ CUP OF BUTTER, SOFTENED
1 CUP OF SUGAR
2 EGGS
½ CUP OF MILK
1 CUP OF BLUEBERRIES

1. MIX ALL THE INGREDIENTS TOGETHER
2. POUR THE BATTER INTO MUFFIN CUPS
3. BAKE AT 375 DEGREES FOR 30 MINUTES

CHOCOLATE CHIP CAKE

2008-10-01T19:12:00.000-07:00

1 BOX OF YELLOW CAKE MIX (WITHOUT PUDDING)
1 (4 SERVING) PACKAGE OF CHOCOLATE INSTANT PUDDING
1 (4 SERVING) PACKAGE OF VANILLA INSTANT PUDDING
1 ½ CUPS OF WATER
4 EGGS
½ CUP OF VEGETABLE OIL
1 TEASPOON OF VANILLA
12 OUNCES OF CHOCOLATE CHIPS
1 TABLESPOON OF FLOUR
POWDERED SUGAR

1. STIR THE CAKE MIX AND PUDDING MIXES TOGETHER
2. ADD THE WATER, EGGS, OIL, AND VANILLA
3. MIX THE CHOCOLATE CHIPS WITH FLOUR AND FOLD INTO THE BATTER
4. POUR INTO A GREASED TUBE PAN
5. BAKE AT 350 DEGREES FOR 80 – 90 MINUTES
6. COOL COMPLETELY AND DUST WITH POWDERED SUGAR

ALMOND POPPY SEED CAKE

2008-10-01T19:11:00.000-07:00

CAKE:

3 EGGS
2 ¼ CUPS OF SUGAR
1 ½ CUPS OF MILK
1 CUP OF VEGETABLE OIL
1 ½ TEASPOONS OF ALMOND EXTRACT
3 TEASPOONS OF VANILLA
3 CUPS OF FLOUR
4 ½ TEASPOONS OF POPPY SEEDS
1 ½ TEASPOONS OF BAKING POWDER
1 ½ TEASPOONS OF SALT

1. COMBINE ALL THE INGREDIENTS AND POUR INTO A GREASED 15 X 10 INCH PAN
2. BAKE AT 350 DEGREES FOR 30 MINUTES, OR UNTIL DONE

FROSTING:

1/3 CUP OF MELTED BUTTER
3 CUPS OF POWDERED SUGAR
3 TABLESPOONS OF MILK

1. MIX TOGETHER UNTIL CREAMY
2. SPREAD OVER COOLED CAKE

KENTUCKY-STYLE BARBECUED CHICKEN

2008-10-01T19:09:00.000-07:00

½ CUP OF VINEGAR
1 TABLESPOON OF WORCESTERSHIRE SAUCE
1 TEASPOON OF SALT
½ TEASPOON OF DRY MUSTARD
½ TEASPOON OF BLACK PEPPER
½ TEASPOON OF RED PEPPER
3 – 3 ½ POUNDS OF CHICKEN
HOT COOKED RICE

1. MIX VINEGAR, WORCESTERSHIRE AND SPICES TOGETHER IN A SAUCEPAN
2. BRING TO A BOIL OVER MEDIUM HEAT
3. POUR OVER CHICKEN
4. BAKE AT 325 DEGREES FOR 1 HOUR
5. SERVE OVER RICE

CHICKEN AND GRAVY

2008-10-01T19:07:00.000-07:00

1 REYNOLD’S OVEN BAG
2 TABLESPOONS OF FLOUR
1 PACKAGE OF CHICKEN GRAVY MIX
¼ TEASPOON OF GARLIC POWDER
1 ½ CUPS OF WATER
6 PIECES OF CHICKEN
SEASONED SALT
PEPPER
4 CARROTS, PEELED AND SLICED
2 STALKS OF CELERY, SLICED

1. SHAKE THE FLOUR INSIDE THE BAG AND PLACE IN A 13 X 9 X 2 BAKING PAN
2. ADD THE GRAVY MIX, GARLIC POWDER, AND WATER
3. SQEEZE BAG TO BLEND THE INGREDIENTS
4. SPRINKLE THE CHICKEN WITH SEASONED SALT AND PEPPER
5. PLACE THE CHICKEN IN THE BAG
6. PUT THE CARROTS AND THE CELERY IN THE BAG
7. CLOSE THE BAG AND MAKE 6 SLITS IN THE TOP OF THE BAG
8. BAKE AT 350 DEGREES FOR 45 TO 50 MINUTES

*GRAVY MIX AND WATER MAY BE DOUBLED AND THE CHICKEN AND GRAVY CAN BE SERVED OVER RICE

BAKED CHICKEN

2008-10-01T19:06:00.000-07:00

4 BONELESS CHICKEN BREASTS
1 STICK OF BUTTER, MELTED
¼ CUP OF WORCESTERSHIRE OR DALE’S SAUCE
4 SLICES OF BACON
CHOPPED CHIVES

1. WRAP THE BACON AROUND THE CHICKEN BREASTS AND PLACE IN A BAKING DISH
2. ADD THE BUTTER AND WORCESTERSHIRE OR DALE’S SAUCE
3. SPRINKLE WITH CHIVES
4. BAKE AT 350 DEGREES FOR 45 MINUTES

GRANNY'S PEACH COBBLER

2008-10-01T19:05:00.001-07:00

1 STICK OF BUTTER
1 CUP OF SELF RISING FLOUR
1 CUP OF MILK
1 CUP OF SUGAR
1 LARGE CAN OF PEACHES

1. MELT THE BUTTER IN A GREASED CASSEROLE DISH
2. MIX THE FLOUR, MILK AND SUGAR TOGETHER AND POUR OVER THE BUTTER
3. POUR THE PEACHES ON THE TOP
4. BAKE AT 350 DEGREES FOR 1 HOUR

STRAWBERRY SALAD

2008-10-01T19:04:00.001-07:00

6 OUNCES OF STRAWBERRY JELLO
20 OUNCES OF FROZEN STRAWBERRIES
13 ½ OUNCES OF CRUSHED PINEAPPLES
2 LARGE BANANAS, DICED

1. DISSOLVE THE JELLO IN 1 ½ CUPS OF BOILING WATER
2. ADD THE STRAWBERRIES AND MIX UNTIL THEY ARE THAWED
3. ADD THE PINEAPPLES AND BANANAS
4. POUR INTO A 13 X 9 INCH DISH AND REFRIGERATE UNTIL IT HAS GELLED