Breakfast 61 Desserts 81

Sour Cream Biscuits 54 Stuffed Cornbread Muffins 56 Sweet Twisters 58 Breakfast 61 Fried Eggs 63 Fried Eggs 63 Scrambled Eggs 64 Breakfast Burritos 66 Fluffy Omelet 68 Eggs in Ham Cups 70 Mini Frittatas 71 Bacon and Cheese Pull -A-Parts 72 Home Style Sausage Gravy 74 Perfect French Toast 76 Baked Oatmeal 78 Steel Cut Oatmeal 79 Desserts 81 Dipped Fruit Chocolate Covered Strawberries 83 Cakes Biscuit Strawberry Shortcake 85 Tangy Chocolate Cupcakes 86 Lemon Supreme Cake 87 Pumpkin Cake 89 Texas Fudge Cake 90

Carrie Groneman

Cookies and Bars Chocolate ‘no bake’ Cookies 92 Peanut Butter ‘no bake’ Cookies 93 Homemade Oreo Cookies 93 Quick Mix Cookies 95 Easy Snicker Doodle Blondie Bars 97 Peanut Butter Bars 98 Rice Krispy Treats 100 Stuffed Churros 101 Pies Graham Cracker Pie Crust 103 Grits Pie 104 Key Lime Pie 106 Pudding Pie 107 Baked Desserts Peach Cobbler 108 Rustic Blueberry Galette 110 Sweet Apple Dessert 112 Sweet Cherry Dessert 113 Dips and Sauces 115 Dips Fresh Fruit Dip 117 Yummy Chocolate Dip 118 Honey Butter 119 Cheesy Barley Spread 120

Creamy Ranch Dip 122 Homemade Guacamole 123 Simple Homemade Salsa 124 Sauces Homemade Pizza Sauce 125 Meals and Main Dishes 127 Chicken Baked Chicken with Garlic -Basil Cream Sauce 129 Chicken Pita Sandwiches 130 Creamy Chicken Crescents 131 Easy Chicken and Cheese Enchiladas 133 Hawaiian Haystacks 135 Mad Russian Chicken 136 Puff Pastry Chicken Cups 137 Oregano -Lemon Chicken 139 Teriyaki Chicken 140 Fish Salmon 142 Tilapia 144 Ground Beef Carrot and Hamburger Casserole 145 Macho Nachos 147 Mexican Lasagna 149 Sloppy Joes 151

Carrie Groneman

Pork Broccoli and Ham Casserole 152 Crock Pot Barbecue Country -Style Ribs 153 Hawaiian Pork Chops 155 Jambalaya 156 Oven Baked Pork Chops 157 Pasta Easy Lasagna 159 Homemade Alfredo Sauce 161 Homemade Spaghetti/Red Sauce 162 Pasta with Creamy Spinach Pesto 16 4 Pizza Calzone 165 French Bread Pizza 167 Soups Creamy Cheesy Vegetable Soup 168 Homemade Chicken Noodle Soup 169 Taco Soup 171 Appetizers, Salads and Sides 173 Appetizers Easy Deviled Eggs 175 Mini Cucumber Dill Sandwich Bites 176 Party Time Chicken Salad 177 Wraps 179

vii

Salads Orange Jell -O Salad 180

Egg Salad 181 Taco Salad 182 Broccoli Slaw 184 Couscous Salad 18 6 Sides Barley Pilaf 187 Rice Pilaf 18 9 Grits 190 Baked Garlic Cheese Grits 191 Caribbean Beans 192 Roasted Carrots 193 Sautéed Red Cabbage 194 Boiled Cabbage 195

viii

Carrie Groneman

This page is intentionally left blank

Acknowledgements

I must begin with my sweet husband, Stan, who has allowed me to grow and learn to cook through our years of marriage. He has always encouraged me to try cooking new foods, to keep at a recipe to make it “perfect” (no matter how long it took) and has continued to support me in the creation of this cookbook. He has spent countless hours formatting the book and putting the food pictures in collages so a color version would be possible. A better friend could not be found.

Thank you to my mom, Connie, who is my great supporter and shares my love of food. I can’t imagine doing this book without my sister Jody, who is always willing to give her opinion of my cooking--something I greatly appreciate. She is my rock. Thanks to my Aunt Peg who was so helpful in proofreading the recipes and giving very important feedback. Thanks to My Grandma Shirley who gave me a love of cooking. Thanks also to Ashley, my daughter-in-law, who is always willing and ready to taste my creations and help out. And a special thanks to my daughter-in-law, Tawni. Without Tawni, this book would not have happened. She took a great deal of the fabulous pictures to make my food look as good as it tastes. We had such a great time cooking and being together. To my daughter Delsi who helped edit this version of my cookbook; I truly appreciate her time and ideas to make the revisions better.

A HUGE thanks to YOU for wanting to make GREAT food. One of my goals is for YOU to easily and quickly prepare scrumptious food, with the main purpose of your family eating meals together and developing closer relationships. It is also important to me that you have the opportunity to expand your repartee of dishes. For example, I have included grains you may never have tried before, such as barley and couscous, as well as other easy to find ingredients to broaden your food experience and tantalize your palate. I suggest you first read through this cookbook for handy tips, how-to’s, ingredients to have on hand and then , let’s get cooking

Carrie Groneman Welcome Everyone!

I have always enjoyed dabbling in the kitchen and wondered how different foods were created and made to taste the way they do.

I cooked a bit while growing up, but it wasn’t until my late teens that I really took the kitchen head on. I called my Grandma Shirley quite often as I tried to make a recipe; however, her technique of “it should feel like…” or “it should taste like…” though well meaning, left me at a loss. For example, I was cooking a turkey for Thanksgiving and Grandma told me to baste the turkey “a lot with butter”. Now I didn’t realize that meant to use a little butter and spoon the drippings from the turkey in the bottom of the pan, back up onto the top of the turkey. After about 2 pounds of butter, it was now time to make the gravy from the drippings. Consequently, there was so much butter, I had to keep the gravy in the blender so that when we wanted some on our mashed potatoes, we buzzed it for a few seconds and hurried to pour it on the potatoes before it separated again.

This cookbook is one I wish I could have had when I was learning to cook, and I really hope you find it useful as you become a great home cook, while acquiring the confidence to explore new foods, and in time, more intricate recipes. Why should you try my cook book? If you have never, ever tried to cook, you can make these recipes. Even if you have cooked a bit, I’ll bet you will learn something new and enjoy some new recipes to add to your favorites. Cooking is comforting and builds relationships. These recipes are basic, satisfying and have fabulous tutorial pictures. The ingredients are not expensive and easily found. The techniques are easy to learn and master. These foods are economical and delicious to prepare. The cuisines are for all ages and comfort foods good enough for entertaining. Cooking at home is much more inexpensive and healthier than eating out. You will be successful from the first try in the kitchen! All recipes are mine, unless otherwise noted . I am very grateful to those who allowed me to share their recipes in my cookbook. As always, recognize a blessing and be a blessing today ~ Carrie Groneman, A Mother’s Shadow www.amothersshadow.com

What You Need to Get Started Nonstick frying pan or skillet is highly recommended. A small, medium, and large size is best to have on hand. These pans have low sides and are made for frying foods. Saucepans, small medium and large. These have high sides for cooking, such as boiling. An electric griddle, or a griddle you can use over the stove burners. High quality cookie sheets, 2 if possible. Higher quality pans yield better results. This pan is flat and will usually have one side at each end slightly turned up making it easier to take out of the oven. Jelly roll pan, 2 if possible. Higher quality will bake better. This pan has an edge on all four sides allowing it to be filled with batter to bake in and not spill out. A Cooling rack for cooling cookies, cakes, etc. Good, sharp cutting knives. Get the best you can afford. Cutting board: polyethylene are my favorite, also plastic or glass as they can be washed in the dishwasher. Make sure to use Clorox or vinegar solution (2 parts water to 1 part Clorox or vinegar) to clean cutting boards. Wooden cutting boards allow bacteria to live on the surface and in the groves cut when chopping foods. 8” x 8” or 9”x 9” baking pan, glass is preferred. 9”x 13” baking pan, glass is preferred. Pie plate, glass 8”-9” is best. There are shallow and deep dish. Mixing bowls: small, medium and large. Glass or metal. A whisk: wire metal or plastic coated. A pastry cutter is really nice to have. A sturdy Teflon coated turner to flip pancakes, turn eggs, etc. A colander can be plastic or metal. Having a bigger plastic or metal one for pasta and larger ingredients and a small metal set for straining are great to have. Spatulas for scraping bowls. Inexpensive are fine--the high-heat rated ones are really great because they will not melt, nor become flimsy when hot. And remember, ‘nothing says I love you, quite like a spatula.’ Apple corer, slicer and divider Dry Measuring cups with 1/8 cup through 1 cup. Plastic or metal will do. Glass or plastic Measuring Cups 1 cup through 4 cups are nice. Having a Liquid measuring cup AND dry measuring cups are important; each has its own use and a different purpose.

Carrie Groneman

Stand up grater is easy to use and has large and small holes for a variety of uses. Measuring spoons, with 1/8 teaspoon through 1 Tablespoon. Either plastic or metal will work. Electric hand mixer or a Kitchen Aid Mixer IF you have the means. Get a quality model and it will serve you well for years. A Blender. A chopper, food processor, mini chopper or another device to chop and combine food. If you can purchase a food processor and a mini chopper that is best. Salad Spinner is a handy tool to wash and dry lettuce, herbs and other vegetables and fruits as well as to revitalize them also. Thick hot pads. Non stick cooking spray, any brand will do. Parchment paper to line pans for easy removal of food. Tinfoil to line pans to make clean-up easier, as well as to help keep certain foods from sticking. Waxed Paper is used to separate cooked ingredients, such as separating layers of cookies and to line a pan for easy removal. Plastic wrap helps to keep food fresh and covered. A meat thermometer to accurately test for proper temperature when cooking meats. Cooking to appropriate temperature is critical to avoid food born illness. A Pastry Brush is used for brushing sauces onto food. A Crock Pot (optional but nice to have)

Important & Helpful Information Canned foods When purchasing canned items, check for rust, dents, bulges and the date of expiration. A dented can has the potential for a miniscule hole, allowing for spoilage and bacteria to penetrate the food. Do not use the food from a dented can. Rust can penetrate the can and seep into the food. Do not use food from a rusty can. Bulges indicate spoiled contents in the can. Do not use food from a bulging can. Recently expired canned food is generally usable; however, there is risk of rancid contents. Baking Soda and Baking Powder Make sure that these are fresh and not out of date; otherwise your results will be disappointing. Get ready to cook! Read the recipe thoroughly BEFORE beginning. This ensures you have the proper ingredients, timing for preparation and cooking; all providing the highest possibility of success. It is recommended to prepare the recipe as written, and then make adjustments as desired according to taste the next time the dish is prepared. Following the directions carefully will help make a successful product. A word about Spices. Spices are used to enhance the food. Remember, substitutions are always allowed, but be sure the flavors you choose will complement each other. Check the expiration date. If there isn’t one, and it has been opened for more than a year, it should be replaced to assure the best flavor. Spices lose their strength over time. Check opened spices for taste and quality. Store spices in a dry, cool place and in a tightly sealed container. Do not store your spices above the stove or other places where heat or moisture are prevalent, as it will breakdown the spice. Do not store spices in the refrigerator or freezer. Doing so introduces unwanted moisture into the spice and depletes the flavor. A word about poultry When handling chicken DO NOT taste any sauce that has been in contact in anyway with the raw meat. Anything that has been in contact with uncooked poultry has a high probability of being contaminated and can make you very sick. Use Clorox or vinegar diluted in 2 parts of water to sanitize all cooking utensils and area that has been used in the preparation of poultry dishes. For example: 1/4 cup vinegar to 1/2 water. Keep this solution handy in a spray bottle. Be sure to cook poultry to 175 degrees at its thickest area. Use a meat thermometer to verify that the meat is properly cooked.

Carrie Groneman

A word about eggs When purchasing eggs, first look at the date on the package, checking to see that you can use them before they expire (see ‘Egg Tips’ for more information). When using eggs, if you find one has cracked in the carton, make sure to wash the other shelled eggs with soap and water to prevent introducing any bacteria into your food. Ingredients

Baking soda and baking powder They are both leavening agents, which mean they both cause food to rise and lift when baking. However they do this under different conditions. Baking Soda is combined with a liquid that is acidic and must be baked quickly after addition to the ingredients or the baked item will fall flat. Do not use expired baking soda; you will not have good results in the finished product. Double acting baking powder can sit in a recipe and it will not negatively affect the outcome, such as in cookies or biscuits. Do not use expired baking powder; you will not have good results in the finished product. Butter Butter brings out a richer flavor in foods and provides a more dependable result in baking. Salted and unsalted butter can be interchanged. If a recipe calls for salted butter and you only have unsalted, simply add 1/8-1/4 tsp. as desired for taste. Margarine A substitute for butter, but will not give the same flavor or results as real butter will. Cooking oil and shortening When a recipe calls for cooking oil, shortening cannot be used in its place, because it cannot hold air bubbles when mixed or beaten. Shortening This is a solid form of vegetable oil that has been processed and is usually used for frying or baking. Butter-flavored or plain shortening can be interchanged. Store in a dry, cool location and use within 6 months after opening. Shortening will go rancid, and since the odor is not as fresh as it was when first opened, it causes a distasteful flavor. Do not use old or bad shortening due to taste--and it can also make you ill. Cooking Oil There are many varieties, but for simplicity we will address the most commonly used. Store in a dry cool place and use within 6-12 months after opening; also checking the expiration date. When disposing of cooking oil after cooking, do not pour down the drain as it will congeal and clog up your pipes. Cool the oil down, pour into an empty leak-proof container, and discard with the rest of your garbage, or recycle if available.

Vegetable Oil is the most common to use in recipes and for frying. Check the expiration date on the bottle. Oil does go rancid which adversely affects the taste and success of your recipe. Olive Oil is easily affected by odors from foods or in the environment. Olive Oil must be kept sealed tightly to avoid this type of contamination. It is made by simply pressing juice from the olives to create the extra virgin olive oil to processing the pressed olives to create other grades of olive oil. The prices vary as do the brands and oils. Extra Virgin Olive Oil has an intense taste and the deepest color Virgin Olive Oil has less color and is not as strong of a flavor Ordinary, Regular, Light Olive Oil has a mild color and taste, which makes it perfect for cooking and frying. It is also great to use in recipes if you do not want the oils flavor to compete with other ingredients. Flavored Olive Oil adds wonderful flavor to cooked and raw foods. For example: butter flavored olive oil is terrific to fry foods in. Eggs When using eggs for a cake recipe let them stand 30 minutes at room temperature before using for best results. When a recipe asks for eggs that require the white separated from the yolk, use an egg directly out of the refrigerator, unless otherwise specified. Always use large eggs unless otherwise indicated. Flour There are dozens of varieties of flours. In this cookbook we will only be referring to all- purpose flour to keep it easy and basic. All-purpose flour is made from soft and hard wheat flours. It may be stored in your pantry for up to 8 months. For longer storage, the flour must be kept in a moisture and vapor-proof container or in the freezer. If kept in the freezer, the chilled flour must be brought to room temperature before using in baking, in order to have success with the end product. If you find weevil or insects in the flour, discard the flour and purchase new flour. Bleached all-purpose flour has been made whiter in color chemically. It does make cakes and breads a lighter color. If you prefer less processed food, use unbleached flour. They both work the same in recipes and can also be interchanged. Brown Sugar Brown sugar is made by mixing molasses and granulated sugar. Light brown sugar is generally used in a recipe, unless otherwise specified. Granulated Sugar Also known as white sugar. If a recipe does not specify a particular type of sugar, this is what the recipe is referring to. Powdered Sugar

Carrie Groneman

Another name for this is confectioners’ sugar. It is good to sift powdered sugar before using to work out lumps, which is easier done than when mixing, such as in a frosting. Onions Yellow, white or red/purple are interchangeable. You can use what you have on hand, or whichever is less expensive. Onion flavor is an excellent enhancement in foods. When choosing an onion, feel it to make sure it is firm, the skin is crunchy/crackly and that there are no soft or dark spots, particularly at the top. Store them in a dark, cool area. If kept in the refrigerator it may affect the flavor of other foods stored in the fridge also. Yellow This is the most popular onion because of the flavor, commonly used unless otherwise specified, and most economically prices. White They usually have an all-white skin and flesh; with a generally more milder flavor than yellow. Red These work great in foods that are not cooked, such as on a sandwich or in a salad. The red is mild and generally sweet. Cooking will diminish the flavor dramatically in this onion, which is why it is not a common variety to cook with. Green These onions have rounded long stalks with a white bulb at the end. The green stalk and the bulb are edible. Use the entire green onion, after removing the stem on the bulb and trimming the ends of the green stalk in its raw state or to fry or sauté in food. Scallions Are simply young green onions and do not have the bulb at the end. They can be used interchangeably with green onions; however, the green onion is a bit stronger in flavor. Zest The outer part of the citrus fruit and is removed with grater or fruit zester. Do not go into the white portion of the fruit or it will cause your food to become bitter and not flavorful and aromatic.

Cooking Terms Beat: To make the mixture smooth or combined by using a fork, spoon, electric mixer, whisk or other implement. Blend: To incorporate at least two ingredients until they are the same in texture and color. Boil: To bring ingredients to the point of bubbles, which come to the top in a constant pattern and then pop at the surface. A rolling boil refers to bubbles that are so constant that they cannot be stirred down; meaning the mixture does not stop bubbling when it is stirred. Broil: The oven rack is moved close to the top of the oven, which gives a direct dry heat to the food, causing it to brown and crisp quickly. Brown: Using any method to cause the food to have the brown color desired, using a fry pan, the boiler, etc. Browning intensifies the flavor, while giving the food a nice color on the outside, while moist on the inside. Chop: To cut food into pieces using a knife, a food processor, or other method. Cream: To mix ingredients to a light and fluffy state using a spoon, mixer, or, really, any utensil or device will work. Cut In: Use a pastry cutter, two knives, or your fingers to incorporate a fat solid, such as shortening or butter, into small pieces so it can be integrated into other ingredients Dissolve: This is to combine a solid and a liquid, until none of the solid is left. Sometimes this requires heat. Fold: This is a method of gently mixing ingredients together, while not decreasing the size or volume. To do this, move the spatula over the bottom of the bowl, and then back up the other side of the bowl while carrying a bit of the mixture to the surface from the bottom. This is repeated, while also turning the bowl a quarter turn each time to evenly incorporate the ingredients. Fry: To cook food in a pan until it is browned or cooked through. Knead: This is the method of working dough with the heels of your hand, using pressing and folding motions to make it smooth and elastic, such as in bread, or to work in shortening evenly and to make dough a bit gluten such as in biscuits. Kneading vigorously is used for bread, while lightly for biscuits. Mince: This is to chop an ingredient into very fine pieces; for example, we do this when using garlic. Mix: To beat or stir together at least two ingredients until they are combined thoroughly (can use any method to do this). Peel: Removing the outer skin or covering of a fruit or vegetable.

Carrie Groneman

Pinch: This is the amount of a dry ingredient that can be pinched between your thumb and finger. Preheat oven: This means to turn on the oven to the temperature indicated on the recipe. And, permitting the oven to come to the temperature required BEFORE putting the food in the oven, which allows the food to cook evenly and properly. Puree: To mash or process an ingredient and make it smooth. Sauté: To cook food in a small amount of fat or liquid over medium to high heat in a shallow pan. Simmer: To cook food by keeping it in liquid that is just below the boiling point, meaning a few bubbles form slowly and break when coming to the surface. Steam: This is to cook food in the vapors of boiling water, without actually being submerged in water. Translucent: Food loses color, becomes clear such as in onions when they are cooked. Thermometer: A candy thermometer is used to give a reading of a liquid mixture. A meat thermometer is used to test for doneness in meat. Whip: This is to beat, or mix a food quickly to incorporate air and increase the volume in the mixture.

Measurements lb. = pound oz. = ounce Tbl or tbls = tablespoon Tsp or tsp = teaspoon

1 stick butter or margarine equals ½ cup

8 fluid ounces = 1 cup 1 pint = 2 cups 1 quart = 2 pints 4 cups = 1 quart 1 gallon = 1 quart 16 ounces = 1 pound