Spinach Dip

10 oz pkg chopped spinach
1 1/2 coup sour cream
1 cup mayonnaise
1 envelope vegetable soup mix
3 chopped green onions or 2 tsp minced onion
1 loaf shephard's bread or sourdough bread

Thaw spinach and squeeze out liquid.  Add remaining ingredients and bled well.  Cover, refrigerate at least 2 hours before serving.  Dig out middle of bread and put dip inside.  Use bread from the middle of the loaf for dipping or use with crackers.

Broccoli Salad

1 large bunch broccoli, choopped
1 large bunch of cauliflower
1/2 lb bacon, fried crisp, cooled and crumbled
1 cup grated cheddar cheese
1 TBSP red onion, finely chopped
1 cup red seedless grapes

Dressing:
1/2 cup miracle whip dressing
1/4 cup red wine vinegar
3 TBSP sugar

Mix together.  Chill for 4 hours.

Chicken Cordon Bleu

2 cans cream of chicken soup
6 boenless chicken breasts
6 slices ham
6 slices swiss cheese
1/4 cup floour
4 TBSP butter
6 toothpicks or wooden skewers

Pound chicken into cutlets, sprinkle with salt, place one slice of ham and cheese on each.  Tuck is sides and roll and skewer closed.  Coat each piece in flour and brown in pan of butter (approx 1  minute).  remove and place in baking dish.  Pour in cans of soup until each piece is covered.  Cover and bake at 350 for 1 hour.

If desired you may add another piece of swiss cheese to the top of the chicken.  Serve with rice or couscous.

From sis-in-law Cyndi

Hawaiin Haystacks

Cook and dice chicken, mix with cream of chicken, celery, or mushroom soup and milk to make gravy
Chinese noodles
Diced onions
Sliced olives
Diced bell pepper
Diced tomatoes
Crushed or cubed pineapple with juice
Cooked rice

Haystacks are assembled individually according to taste.

This is what my family likes to put on theirs haystacks.

From my mamma

Easiest BBQ Chicken EVER

boneless/skinless chicken breast
favorite bbq sauce
Preheat oven to 350

Pour sauce over chicken and bake for 45 minutes

Baked Chicken

4 chicken breasts
1 TBSP mustard
2 TBSP milk
1/2 cup corn flakes crumbs
1 cup mayonnaise
2 TBSP parmesan cheese
1/2 cup breadcrumbs

Cut chicken breasts in half.  Mix mayonnaise, mustard, parmesan cheese and milk together.  Mix bread crumbs and corn flake crumbs together.  Dip chicken into mayonnaise mixture and then into the bread crumbs mixture.  Spray pan with Pam.  Bake at 400 for 30 minutes.

From our friend Susan Lamb

Chicken Salad

3 Cups cooked, cubed chicken
1 cup chopped celery
2 TBSP lemon juice
3 hard boiled eggs
1 diced onion
1 cup mayonnaise

Combine all ingredients together.  Make the day before you plan to serve, for better flavor.  Refrigerate.  Serve in Pita bread.

From our friend Susan Lamb

Chicken Enchiladas

3-4 chicken breasts (cooked, cooled, shredded & sprinkled with garlic salt
2 cans cream of chicken soup
16 oz carton sour cream
1 pkg taco seasoning
19 oz can enchilada sauce
3-4 green onions, chopped
Sharp cheddar cheese, grated
2-3 packages flour tortillas

Mix soup and sour cream together in large bowl.  In separate bowl, empty enchilada sauce.  Put one cup of soup mixture into enchilada sauce and mix well.  Then, take one cup of the enchilada/soup mixture out and add it back to the soup/sour cream mixture.  To the SOUP mixture, add the taco seasoning, green onions, shredded chicken and 1 cup of grated cheese.  Mix well.  Spoon soup/chicken mixture into tortillas and  roll up.  Spread a very thin layer of enchilada sauce on the bottom of a 9x13 baking dish and then place rolled enchiladas side by side.  Cover with enchilada sauce and more grated cheese.  Cover with foil and bake at 375 degrees for 45 minutes.  This recipe makes a lot and extra enchilada freeze very well.  If baking frozen enchiladas, let them thaw on your counter all day before baking.

From sis-in-law Becky

Sunday Chicken

8 oz sour cream
8 chicken breasts
3 TBSP butter
1 pkg dry Italian seasoning
1 can cream of mushroom soup

Spoon above mixture over chicken.  Cover and bake at 350 for 3 hours (or crock pot on high for 4 hours or low all day).  Serve with baked potatoes, pour gravy mixture over them from the cooked chicken.

From sis-in-law Cyndi

Slow Cooker Chicken Cacciatore

1 large onion, thinly sliced
1 1/2 lbs boneless, skinless chicken breast
2 (60z) cans tomato paste
8 oz fresh sliced mushrooms
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
1 tsp oregano
1/2 tsp basil
1 bay leaf
1/2 cup water

Put sliced onion in bottom of crock-pot.  Add chicken pieces.  Combine and stir together remaining ingredients.  Spread over chicken.  Cover and cook on low for 7-9 hours or 3-4 on high.  Serve over hot spaghetti.

Lemon Chicken

Marinade:
1 TBSP Vegetable oil
2 tsp soy sauce
dash of pepper
4 chicken breasts halves (cut into bite size pieces)
Cornstarch

After marinating for 1 hour, fry chicken in a frying pan until fully cooked.  When Chicken is almost finished, start sauce.

Sauce:
3/4 cup water
3 heaping TBSP catsup
Juice of 1 large lemon
1 tsp vegetable oil
dash of salt
1 tsp cornstarch dissolved in small amount of water

Serve over rice

(One of Scott's favorites)

Tater Tot Casserole

1 lb hamburger
1 pkg  frozen tater tots
1 can kernel corn
1 large can cream of mushroom soup (or 2 small cans)
2 cups of milk
salt and pepper to taste
1 cup shredded cheese

Brown hamburger and drain.  Mix soup and milk in with hamburger, add a little salt and pepper to taste.  Spray bottom of 9x13 pan with oil.  Place tater tots in the pan, pour corn and soup mixture over the tots.  Sprinkle with cheese.  Bake at 350 for 30-45 minutes.

(My moms recipe, Austin will even eat this)

Spaghetti Sauce

4 15 oz cans tomato paste
1 can stewed tomatoes
1 small can tomato paste
2 cups water
2 pkg mild Italian sausage
2 lbs hamburger
1 green pepper, chopped
1 large onion, chopped
2 beef boullion cubes
1 1/2 tsp Italian seasoning
1 tsp sugar
2 TBSP garlic powder
1 tsp salt
1 tsp pepper
1 small can mushrooms, drained

Brown hamburger well, drain, set aside.  Brown Italian sasauge well, drain.  add everything together.  Simmer for 3 hours.

(recipe I got from my Grandma Barbara.  We love it and always look forward to spaghetti night)

Taco Salad

1 bag of regular cheese doritos
1 cup shredded cheddar cheese
1 small can of sliced olives
1 can red kidney beans
1 pkg taco seasoning
1 bottle of Catalina dressing
1 head of green or red leaf lettuce
1 sliced avocado
1 lb hamburger
1 can refried beans

Brown ground beef, drain grease and add taco seasoning according to package directions.  Chop lettuce into bite sized pieces and place in large salad bowl.  Crush Doritos using you hands and add to lettuce.  Add the cheddar cheese to the lettuce and Doritos and then mix to combine all ingredients.  Pour Catalina dressing in small amounts, over the lettuce mixture and stir until everything is lightly coated.  Serve immediately with taco meat and toppings laid out buffet style and build your own taco salads.

(From sis-in-law Becky)

Croatian Provitica

Traditional Filling

1 lb finely ground walnuts
2 eggs
2 cups milk
1 cup sugar
1 cup honey
1 teaspoon cinnamon

Dough

1 package dry yeast

2 tablespoons warm water

1/2 teaspoon sugar

1/2 cup melted butter

1/2 cup sugar

1 teaspoon salt

1 cup boiling water

2 eggs, beaten

5 cups flour

Directions

Combine filling ingredients in a heavy saucepan.  Cook over low heat, stirring often, until the mixture for about 30 minutes or until the mixture is fairly thick (remember this will be the filling inside the bread and it shouldn't be runny) Let cool.  In a large heated bowl, combine yeast, warm water and 1/2 tsp. sugar.  Stir until yeast is dissolved.  Set in a warm place for about 5 minutes, until foamy.  Combine 1/2 cup sugar, melted butter and salt.  Add boiling water, stir and cool until lukewarm.  Add this mixture to yeast.  Stir in beaten eggs and add flour gradually.  Turn out onto a floured board and knead about 5 minutes. Do not over flour this it should be softer than regular bread dough.  Place in a greased bowl, cover and set in a warm place to rise until double in bulk. Put dough in center of a lightly floured work table and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape.  The thinner you are able to roll the dough the better this will turn out.  Spread the pulled dough evenly with the prepared filling.  Roll up the provitica as for a jelly roll.  Cut roll in half and place each half into a greased bread pan two inches deep and form it into an"S" shape.  Tuck in the ends and flatten it a little.  Cover and let raise for 2-1/2 hours in a warm place.  Bake in a preheated oven at 375° for 10 minutes, then reduce to 350° for 50 minutes until nicely browned.  Cool in pan for 30 minutes then remove from pan and finish cooling on wire rack alternate fillings could be your favorite fruit cooked down with sugar into almost a jam, cream cheese mixed with egg and powdered sugar or even your favorite pumpkin pie filling.

(Tasty bread my Great Grandma Jurcich made)

 

 

Kalie's Apple Pie

Peel, slice & core apples

3 TBSP lemon juice

Coat apples

In another bowl mix

3/4 cup light brown sugar

1/3 cup flour

1/4 TBSP cinnamon

Evenly coat over apples

Fill pie crust with apples and slice butter and dot over apples

Place second crust over apples

cover with egg wash and sprinkle cinnamon sugar over the top

Trim edges and bake at 350 for 45 minutes

We used the Pillsbury pie crust (2)

(Kalie is into baking with apples right now.  We made this for Christmas Eve)

Monkey Bread

I use the frozen Bridgeport dough for rolls

Thaw them out and cut in half

Melt some butter

Mix cinnamon sugar

In a Bundt pan alternate butter, cinnamon mixture and brown sugar until 3/4 full

Bake at 350 degrees for about 25-30 min

Turn out on a plate

(I cheated with this one.  My pan is in storage and the kids said I could buy the frozen ones you see in the stores.  Not as good)

1-2-4 Candy

2 cups of chocolate chips

1 cup of peanut butter

melt in saucepan

add 4 cups mini marshmallows

mix well

Pour into a 9x13 lightly sprayed pan

Let set, it will take a while

Chicken Enchiladas

3-4 chicken breast, bone and skin removed
1 can (10.75 oz) cream of mushroom
1 can (10.75 oz) cream of chicken
2 Cups sour cream
2 cups colby jack cheese, shredded
1/2 cup green chili peppers (optional)
8 burrito-sized tortillas

Direction:

Mix soups, sour cream, chilis and 1/2 the shredded cheese together. Cut up the chicken into cubes and add to the mixture. Place about 1/3 cup of the mixture in each tortilla shell and wrap up.
Add to 9X13" pan and spread remaining mixture over the wrapped tortillas. Top with remaining cheese and bake at 350 for 30 mins or until cheese is golden brown.

(I found this online for something a little different to make to dinner. It is very yummy and had to save it to make another time)

Chicken Pasta Salad

1lb rainbow pasta, boil 1-9 min. drain

Mix together:
1 large spoonful sour cream
1 C melted butter
1 C mayo
1/3 C milk
Refrigerate

Cover pasta with salad seasoning (McCormick salad supreme)
1/2 TBSP garlic salt
add 1/2 ranch dressing
add 2/3 C Parmesan cheese
chopped green onion
chopped celery
black olives
1 can chicken

Mix well

(This recipe was shared with us by my friend Nicolle)

Prisnats

1 lb bacon
1 med onion
1 bunch green onion
cook until onions are transparent

Beat 1 dozen eggs until foamy
Dissolve 1 pkg of yeast in 1 cup of warm water
Add 1 TBSP salt
16oz cottage cheese
Put in meat mixture
Fold all together
Slowly add 1 cup of flour in at time
About 3 cups

Put in a greased-floured pan

Bake at 350 degrees for about an hour

(A recipe that has been in my family for many generations. An old Croatian bread I guess that we make for special occasions, Christmas, Thanksgiving and major family gatherings)

Grasshopper Pie

35-40 Oreos crushed
1 cube butter, melted
Combine in a 9x13 pan and freeze for 10 minutes

1/2 gallon mint ice cream
spread on top and freeze until firm

16oz Hershey fudge topping, spread and freeze

9oz cool whip, spread over top and freeze

(One of Scott's favorite desserts)

Apple Crisp

4 apples - peeled, cored and sliced
1/2 cup brown sugar
1 cup all-purpose flour
3/4 cup white sugar
1 tsp ground cinnamon
1/4 tsp salt
1 egg
2 TBSP butter, melted

Directions:

Preheat oven to 375 degrees

In a 9 inch square baking pan mix sliced apples with brown sugar. In a large bowl, mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. Spread evenly over apples.
Bake in preheated oven for 30-40 minutes or until topping is golden and crisp.

(Kalie learned how to make an apple dessert for Activity days. We found this one online so she can continue to make it)