Hungarian Mushroom Soup

How to make Hungarian Mushroom Soup Recipe - My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.

Serve: 6

Ingredients:
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

Method:
Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth.

Reduce heat to low, cover, and simmer for 15 minutes.
   
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
   
Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Hungarian Mushroom Soup

Hummus 3

How to make Hummus 3 recipe - Hummus is a pureed garbanzo bean dip with Middle Eastern origins. Serve with pita and an assortment of fresh vegetables. This is the secret combination straight from a Boston restaurant. Tahini, or sesame seed paste, can be found in health food stores, gourmet shops and even many grocery stores.

Serve: 16

Ingredients:
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

Method:
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
  
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Hummus 3

Hot Artichoke and Spinach Dip 2

How to make Hot Artichoke and Spinach Dip 2 Recipe - This dip is amazing so cheesy and fragrant. If you don't like artichokes, don't worry you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish.

Serve: 12

Ingredients:
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Method:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
   
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
   
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Hot Artichoke and Spinach Dip 2

Honey Roasted Red Potatoes

How to make Honey Roasted Red Potatoes Recipe - These slightly sweet potatoes are perfect with most entrees.

Serve: 4

Ingredients:
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Method:
Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
   
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
   
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Honey Roasted Red Potatoes

Honey Mustard Grilled Chicken

How to make Honey Mustard Grilled Chicken Recipe - If ye have faith as a grain of mustard seed', ye shall make and enjoy this simple, tangy, delicious grilled chicken dish. photos from Melissa Goff

Serve: 4

Ingredients:
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

Method:
Preheat the grill for medium heat.
   
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
   
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Honey Mustard Grilled Chicken

Honey Mustard Dressing 2

How to make Honey Mustard Dressing 2 Recipe - A very old but good recipe. Use as a dip or salad dressing. If you like, you can use lime juice instead of lemon juice.

Serve: 3

Ingredients:
1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice

Method:
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

Honey Glazed Ham

How to make Honey Glazed Ham Recipe - This ham tastes very much like the famous honey baked ham but costs much less, and there's no need to fight the crowds at holiday time. You can even buy the ham presliced to make it easier and more like the original. It is very good. (I do this while preparing the rest of the meal in the kitchen so that I don't forget to baste!)

Serve: 15

Ingredients:
1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

Method:
Preheat oven to 325 degrees F (165 degrees C).
   
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
   
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
   
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Honey Glazed Ham

Honey Baked Chicken 2

How to make Honey Baked Chicken 2 Recipe - Baked chicken with a sweet and spicy glaze.

Serve: 6

Ingredients:
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

Method:
Preheat oven to 350 degrees F (175 degrees C).
   
Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken.

Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Honey Baked Chicken 2

Homestyle Turkey, the Michigander Way

How to make Homestyle Turkey, the Michigander Way Recipe - A simple, down to basics recipe when it comes to the good old tom turkey.

Serve: 16

Ingredients:
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Method:
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
   
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
   
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
   
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Homesteader Cornbread

How to make Homesteader Cornbread Recipe - This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.

Serve: 15

Ingredients:
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

Method:
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
   
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
   
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Homesteader Cornbread

Homemade Mac and Cheese

How to make Homemade Mac and Cheese Recipe - This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.

Serve: 4

Ingredients:
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika

Method:
Cook macaroni according to the package directions. Drain.
   
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly.

Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
   
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
   
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Homemade Mac and Cheese

Homemade Black Bean Veggie Burgers

How to make Homemade Black Bean Veggie Burgers Recipe - You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight.

Serve: 4

Ingredients:
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

Method: 
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
   
In a medium bowl, mash black beans with a fork until thick and pasty.
   
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
   
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
   
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
   
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Homemade Black Bean Veggie Burgers

Holiday Chicken Salad

How to make Holiday Chicken Salad Recipe - Serve on lettuce cups, or make sandwiches. Stand back and enjoy the applause.

Serve: 12

Ingredients:
4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

Method:
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Holiday Chicken Salad

High Temperature Eye of Round Roast

How to make High Temperature Eye of Round Roast Recipe - Eye of round roast is roasted at 500 degrees F. This recipe takes a very tough piece of meat and makes it so tender and delicious. Feel free to improvise with the seasonings and use garlic salt in place of regular salt. The easiest roast you'll ever cook.

Serve: 6

Ingredients:
1 (3 pound) beef eye of round roast
salt and pepper to taste

Method:
Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
   
Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C).

Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
   
Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

High Temperature Eye of Round Roast

Herb Rubbed Sirloin Tip Roast

How to make Herb Rubbed Sirloin Tip Roast Recipe - Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.

Serve: 6

Ingredients:
1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

Method:
In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
   
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
   
Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
   
Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Herb Rubbed Sirloin Tip Roast

Herb Roasted Pork

How to make Herb Roasted Pork Recipe - Herb-rubbed roasted pork loin with a sweet, tangy glaze.

Serve: 8

Ingredients:
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce

Method:
Preheat oven to 325 degrees F (165 degrees C).
   
In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
   
Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
   
Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly.

Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Herb Roasted Pork

Healthy Banana Cookies

How to make Healthy Banana Cookies Recipe - These cookies are nutritious, as well as delicious.

Serve: 36

Ingredients:
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract

Method:
Preheat oven to 350 degrees F (175 degrees C).
   
In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
   
Bake for 20 minutes in the preheated oven, or until lightly brown.

Healthy Banana Cookies

Hash Brown Casserole 2

How to make Hash Brown Casserole 2 Recipe - Cheesy and delicious, this hash brown casserole has a crunchy topping.

Serve: 12

Ingredients:
1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Method:
Preheat oven to 350 degrees F (175 degrees C).
   
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
   
In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
   
Bake covered in preheated oven for 40 minutes.

Hash Brown Casserole 2

Hamburger Steak with Onions and Gravy

How to make Hamburger Steak with Onions and Gravy Recipe - An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions. Traditionally served with hot white rice or potatoes, it's a great way to dress up a pound of ground beef and you probably have all the ingredients on hand.

Serve: 4

1 pound ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
1/2 teaspoon seasoned salt

Method:
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
   
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
   
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry.

Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Hamburger Steak with Onions and Gravy

Guacamole

How to make Guacamole Recipe - You can make this avocado salad smooth or chunky depending on your tastes.

Serve: 4

Ingredients:
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Method:
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Guacamole

Grilled Salmon 1

How to make Grilled Salmon 1 Recipe - A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe.

Serve: 6

Ingredients:
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Method:
Season salmon fillets with lemon pepper, garlic powder, and salt.
   
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
   
Preheat grill for medium heat.
   
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Grilled Salmon 1

Grilled Marinated Shrimp

How to make Grilled Marinated Shrimp Recipe - A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it.

Serve: 6

Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

Method:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated.

Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
   
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
   
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Grilled Marinated Shrimp

Grilled Bacon Jalapeno Wraps

How to make Grilled Bacon Jalapeno Wraps Recipe - Jalapenos are stuffed with cream cheese, wrapped with bacon, and barbecued on the grill.

Serve: 6

Ingredients:
6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon

Method:
Preheat an outdoor grill for high heat.
   
Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
   
Place on the grill, and cook until bacon is crispy.

Grilled Bacon Jalapeno Wraps

Greek Chicken Pasta

How to make Greek Chicken Pasta Recipe - This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.

Serve: 6

Ingredients:
1 (16 ounce) package linguine pasta
1/2 cup chopped red onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish

Method:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
   
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
   
Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Greek Chicken Pasta

Granny Kat's Pumpkin Roll

How to make Granny Kat's Pumpkin Roll Recipe - This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.

Serve: 10

Ingredients:
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Method:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
   
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
   
Bake at 375 degrees F (190 degrees C) for 15 minutes.
   
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
   
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
   
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Granny Kat's Pumpkin Roll

Grandmother's Buttermilk Cornbread

How to make Grandmother's Buttermilk Cornbread Recipe - This is my grandmother's cornbread recipe and it's the best sweet and moist.

Serve: 9

Ingredients:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Method:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
   
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.

Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
   
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Grandmother's Buttermilk Cornbread

Grandma's Lemon Meringue Pie

How to make Grandma's Lemon Meringue Pie Recipe - This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Serve: 8

Ingredients:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Method:
Preheat oven to 350 degrees F (175 degrees C).
   
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
   
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
   
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Grandma's Lemon Meringue Pie

Grandma's Green Bean Casserole

How to make Grandma's Green Bean Casserole Recipe - This recipe is much better than the standard mushroom soup and French fried onion version.

Serve: 10

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Method:
Preheat oven to 350 degrees F (175 degrees C).
   
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
   
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
   
Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Grandma's Green Bean Casserole

Grandma's Chicken Noodle Soup

How to make Grandma's Chicken Noodle Soup Recipe - This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken.

Serve: 12

Ingredients:
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat

Method:
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
   
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
   
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Grandma's Chicken Noodle Soup

Grandma Ople's Apple Pie

How to make Grandma Ople's Apple Pie Recipe - This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite, and I hope it becomes one of your favorites as well.

Serve: 8

Ingredients:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced

Method:
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
   
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
   
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Grandma Ople's Apple Pie

Grandma Johnson's Scones

How to make Grandma Johnson's Scones Recipe - A basic scone recipe that really does the trick. Tried and tested through 3 generations of kids. Simply the best anywhere.

Serve: 12

Ingredients:
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup raisins (optional)

Method:
In a small bowl, blend the sour cream and baking soda, and set aside.
   
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
   
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
   
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
   
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Grandma Johnson's Scones