Paul and Penny

I have been making this since I was a very young woman, it’s easy and delicious. -Penny

Sprinkle 1 packet yeast over 1/4 c warm water. (MUST BE 105-115) and set aside.

scald 1 cup milk

Combine milk, sugar, shortening (or use scant less and use oil) and salt and let cool to luke warm. Add 1 1/2 cups flour and beat well. Beat in yeast mixture and egg. Gradually add remaining flour to form a soft dough, beating well. Place in greased bowl, turning to grease both sides, Cover and chill in refrigerator at least 2 hours and up to 4 or 5 days.  (this allows you to make fresh bread all week). Two hours before serving, shape rolls and let rise 1 1/4 hours til double and bake 400 12-15 minutes.  This recipe makes a total of 2 dozen rolls. I usually roll 3 small balls and drop into a well greased muffin pan, let rise and bake. These turn out a “cloverleaf” shaped roll. You can also just do 2 larger balls for a pretty roll.

If you do not want to refrigerate then place in greased bowl, cover and let rise for 1 1/2 hours to 2 hours until double in size. Then shape in pan and let rise another 30minutes to an hour and bake.

1/4 cup sugar

I love this one, but it does require a huge bowl like the one Tupperware sells (The largest Thats-a-bowl). You can use any extra large bowl you have and cover with Saran Wrap, I did that before I got the Tupperware bowl. I used to make this all the time and it’s nice because you can keep 2 loaves and give one away. Remember homemade bread is really only good about 1 to 2 days making “give us this day our daily bread” in the Bible having even more meaning than before! After 24 hours store in refrigerator or it will mold. Once it is day-old you can slice for excellent toast and butter or toast and peanut butter or use for bread pudding or homemade dressing. I personally love a fresh piece of homemade bread topped with peanut butter and marshmallow cream. -Penny

Combine 3 3/4 warm water (MUST BE 110 to 115 degree)

3 packets of yeast or 3 T total

6 T sugar (or up to 1 cup, I usually use 1/2 cup)

and set aside.

Melt 6 T butter or oil and beat in 2 eggs and 1 1/2 to 2 t salt

Mix all together and add 10 to 11 cups of flour, mis well. Seal with lid or wrap and let rise in a warm spot for 30 minutes. Glop dough (it’s real loose) into 3 loaf pans sprayed with Pam and let rise another 30 minutes and then bake about 30 minutes in Preheated oven 350. Butter top when  you remove from oven if desired.

This is one of my favorite things to make, it is great for kids because it isn’t too spicey. –Penny

1 lb ground beef

1/2 onion

garlic powder

Cook above until meat is brown, drain if needed, add 1 8 oz can of Contadina tomato sauce, and 1 can of water, simmer for a few minutes.

Use 1 package of Mission flour tortillas left out on counter to soften so they are easy to roll up.

Spread each tortilla with one knife of Frito Lay Original bean dip (you could use refried beans too)

1 to 2 T meat mixuture, and 1 T shredded cheese.

Roll all up and place on place and heat them all at once for 1 to 2 minutes on high until cheese melts.

I have been making this since I was 16 years old and hardly a holiday goes by without at least one being made. This is one of Josh’s favorites.

8 oz cream cheese, softened

1 package Carl Buddig Beef (not corned beef)

3-4 green onions

garlic salt

chopped pecans

Chopped up beef into small squares, sliced green onion using some of the green for color and flavor and add to softened cream cheese and sprinkle with garlic salt and mix together. Shape into ball and press pecans into the outside or roll in the pecans. Serve or chill and serve and serve with Ritz crackers.

I’ve been making this since I was 16 years old and it is easy and delicious. -Penny

Boil, bake or buy a whole chicken (or about 4 chicken breast). Debone chicken.

In 9 x 13 pan sprayed with Pam, layer the following:

chicken, plain tortilla chips, rotel and velveeta or American cheese slices and repeat ending with cheese.  You can add some chicken broth or cream of chicken soup in one layer to add flavor, but this is optional. Cover and bake at 400 for about 30 minutes, until hot and bubbly.

1 18 oz cake mix

1 can pie filling

3 eggs

1 t any flavor extract (opt)

Preheat 350. Combine the 3 ingredients, using any combination below and bake in a greased bundt pan and bake for 45-50 minutes or until done. Cool 10 minutes then tip out of pan onto serving plate and cool completely.

Combinations:

Chocolate cake mix and cherry pie filling

Yellow cake mix & pumpkin pie filling (the sweetened pie mix, not plain pumpkin puree) & extra pumpkin pie spice

Spice cake mix and Apple pie filling plus some cinnamon

Lemon cake mix and lemon pie filling

White cake mix plus any berry pie filling

This recipe is awesome, it tastes like a mixture of no bake cheesecake and keylime pie. I never use the glaze, I just serve it with blueberry or cherry pie filling on top. 1 (9-inch) crumb crust
1 (8 oz.) pkg. cream cheese, softened at room temperature
1 can Eagle Brand milk
1/3 c. lemon juice (measure accurately; do not use lemon extract)
1 tsp. vanilla
1 (1 lb. 5 oz.) can cherry pie filling or cherry glaze

In medium bowl, beat cream cheese until light and fluffy. Gradually add Eagle Brand milk and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2-3 hours. Garnish with chilled cherry pie filling or cherry glaze. Serves 8.

CHERRY GLAZE:

1 (1 lb.) can sour pitted cherries
1/4 c. sugar
1 tbsp. sugar
2 drops red food coloring

Drain cherries, reserving juice. In small saucepan, combine sugar with cornstarch and juice. Stir over low heat constantly until thickened and clear. Mix in food coloring and cherries. Cool.

These are really yummy.

3/4 lb ground beef

1 6 oz tomato paste

1 T minced onion

1 t italian

1/2 t salt

10 oz pillsbury fluffy biscuits

1/4 to 3/4 c mozerella

Brown and drain, stir in other ingredients, mixture will be thick, cook 5 minutes, stirring frequently. Press one biscuit in a regular size muffin pan, sprayed with Pam. Spoon 1/4 c meat mixture into each biscuit cup. sprinkle with cheese. Bake 400 for 12 minutes.

2 boxes Jiffy banana muffin mix

Mix according to directions and add the one lg very ripe banana.

Makes about 12-15 muffins.

Bake according to box directions.