Wilton Buttercream Frosting

From: Wilton

1 cup of solid white vegetable shortening (you can use butter to make it taste A LOT better*)
1 teaspoon Vanilla
7-8 teaspoon of mik or water
1 pound of powdered sugar (3 3/4 cups)
pinch of salt (optional)

In large bowl beat shortening, vanilla and milk or water. Add dry ingredients and mix on medium speed until all ingredients have been thourougly mixed together. Blend an additional minute or so, until creamy.
Makes about 2 1/2 cups.

Chocolate Buttercream
add 3/4 cup cocoa powder or three 1 oz. unsweetened chocolate squares, melted, and an additional 1 to 2 tablespoon water to recipe. Mix until well blended.

*cut milk in half when using margarine or butter

Strawberry Freezer Jam

From:  Christina Arnold

Ingredients:

2 boxes low-sugar Sure-Gel (must be sure-gel brand--pink box)
8 C. Pureed Strawberries (about 4-5 lbs.  Can use some applesauce if you're short.  I usually use about  1/2-3/4 C.)
6 C. Sugar

Mix 1 C. sugar and two boxes of Sure-Gel-mix well and set aside.

Blend strawberries in blender, but leave chunky.  Don't overfill the blender or it will puree the strawberries too much.

Add 8 C. fruit to the sugar/sure-gel blend in Bosch.  Mix with dough hook.  Sir well.

Let set 20 minutes, stirring every 5 minutes.

Add the remaining 5 C. Sugar and stir well again--3-5 mins.
  
Pour into containers.

Yield:  10-12 C. of jam

My family think this is the best jam out there!!

Results:

2017--I believe I made 49 cups--using 15.5 lbs strawberries and 7 boxes of pectin.  In June 2018, I had 14 cups left over.  ATE 35 CUPS
2018--Made 26 cups, to add to leftover 14 cups (40 cups total)--using 16 cups berries (and two applesauce cups) and 4 boxes of pectin.  ATE 22 CUPS
2019--Used 16 cups (8.5# berries, no applesauce) and 4 boxes pectin.  Made 28 cups.  Had 18 cups left over from last year.  ATE 31 CUPS OF JAM IN 2019--Sam not home this year
2020--Used 8# berries to make a double batch (4 boxes pectin.)  Made 24 cups.  Had 15 cups left from last year.   ATE  24 CUPS (Sam gone)

2021--15 cups left from last year.  Used 9# of berries to make a double batch (4 boxes pectin).  Made 26 cups (8.5 freezer containers) of jam.  ATE 26 CUPS (sam gone)

2022--26 cups left from last year.  Used 8# berries only made 1.75 batch (1.75?  boxes pectin).  Made 21 cups of jam.  (tried one 1/2 batch of the recipe on the pectin box just for fun)  ATE 29 CUPS (sam home mostly)

2023--20 cups left from last year.  Used 5.5# of berries to make a single batch (2 boxes pectin) to make 12 cups of jam.  

2024–only 9 cups left from last year.   Used 13.5# of berries and 6 boxes of pectin to make 42 cups of jam!  24 cups designated for the college kids

2025--19 cups remaining from last year.  Ate 32 cups last year (lots to college kids). Used 6# of berries and 2 boxes pectin (1 batch) to make 15 cups.

Chicken Caesar Salad

Romaine lettuce
Chicken cooked with lemon pepper
Tomatoes
Red onion
Croutons
Parmesan cheese
Caesar dressing

Mix lettuce, tomatoes, and red onion.  Top with chicken, Parmesan cheese, and croutons.

Dig in.

This recipe with the lemon pepper chicken is a recipe we got from Grandpa Gary and it's a hit with the whole family.  

Shells

There is this dinner that my mom makes called shells. I love it A LOT!!! Here is the recipe:

Shells (serves 8-10 servings)

1 package (12 oz.) Jumbo shells, uncooked

4 cups (2 lb.) ricotta cheese

2 cups (8 oz.) shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 eggs

1 T chopped fresh parsley

1/2 teaspoon of salt

1/4 teaspoon of ground black pepper

1/8 teaspoon ground nutmeg

3 cups (about 28 oz. jar) spaghetti sauce

Heat oven to 375 degrees. Cook pasta according package directions. In medium bowl, stir together cheeses, eggs, parsley, salt, pepper, and nutmeg. In 13x9 baking dish, spread 1/2 cup spaghetti sauce. Fill each coked pasta with about 1-1/2 level tablespoons cheese mixture; layer one-half filled pasta in prepared dish. spread one-half remaining sauce over past; sprinkle with additional Parmesan cheese, if desired. cover with foil; bake 35 min. or until hot and bubbly.

Samsbury Steak with Onions and Gravy

Ingredients:

• 2 pounds ground beef
• 1 egg
• 1/2 cup bread crumbs
• 1/4 teaspoon ground black pepper
• 1 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder

•  2 teaspoon Worcestershire sauce
• 1 tablespoon vegetable oil
• 1 cup thinly sliced onion, carrots, and celery

2 packages of gravy mix (brown and onion are good together)

Directions

1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8-10 balls, and flatten into patties.
2.  Fry the patties and onion, carrots, celery in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
3. Drain grease from pan.  Sprinkle gravy mix in the skillet. Add water according to package directions, scraping bits of beef off of the bottom as you stir. 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.

            Servewith mashed potatoes.

One of Sam's favorite dinners--that's why we call it Samsbury Steak!

Menu Ideas

Master Menu List

Baked Ziti
Stuffed Peppers
Turkey Pot Pie
Weaver Taco Soup
Hammer Taco Soup
Sausage/spinach pasta
crispy cheddar chicken
homemade pizza
spaghetti
quesadillas with BBQ chicken
homemade macaroni and cheese
Sweet and sour meatballs
Cheesey Chicken
Caesar Salad
sloppy joes
chili baked potatoes
chicken and stuffing
egg sandwiches
crispy southwest chicken wraps
Italian chicken
hot dogs
fajitas
bean burrito's
Rustic grilled cheese 
swiss chicken
fish sandwiches
hawaiian haystacks
garlic chicken farfalle
Hammer taco soup
Sam Salisbury Steak
Ranch chicken
Homemade tomato soup
Hamburgers
chicken enchiladas
nachos
veggie lasagna
Bourbon chicken
Pasta salad
ravioli
BLT's
rustic spinach salad
Parmisan chicken
turkey corn chowder
sausage mcmuffins
Terisha's chicken
Ham loaf
ribs with BBQ sauce
chili cheese dogs
Omelet
Taco's
Shells
Pulled pork sandwiches
Honey Lime Enchiladas
Drumsticks
Pot pies
Shepherd's pie (kraft, winter 08)
Poppyseed chicken
Capalini Caprese (kraft, fall 08)
Chicken cordon bleu
Chicken and biscuits (pg 12)
Apricot chicken
Tostadas
Stew
Cafe Rio pork
Steak Umm's
Pork chops
Meat loaf
Grilled chicken sandwiches
Lo Mein
Fritatta
Parmesan chicken fingers
country style pork ribs

Good fast dinners (sports nights)

hot dogs/chili dogs
pasta salad
spaghetti
ravioli
taco
french toast
pot pies
sloppy joes
parm chicken fingers

Snack Ideas:

Eggs--hard boiled, other
potatoes in microwave
bean burritos
bagels and cream cheese
PB sandwiches
PB and bananas
Yogurt and granola
granola bars
fruit

Creamy Mashed Potatoes

Source:  The Pioneer Woman

2014 Thanksgiving--I did 20 lbs--too many.  15 lbs would be plenty, plenty!

Sigh. Mashed potatoes. They’re as much a part of Thanksgiving dinner as pecan pie and Uncle Festus.

But mashed potatoes are labor-intensive, and on Thanksgiving Day, that’s not necessarily an asset. The wonderful thing about these mashed potatoes is, they can be made ahead of time, then warmed in the oven when you’re ready. This has made a world of difference in my Thanksgiving Day sanity, peace, blood pressure readings, and hormone levels. The fact that they’re wonderfully delicious is simply the icing on the cake. So let’s go make ‘em!

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

With a vegetable peeler (i.e. carrot peeler), peel 5 pounds of regular Russet or Yukon Gold potatoes. After peeling, rinse under cold water.

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Sigh. Mashed potatoes. They’re as much a part of Thanksgiving dinner as pecan pie and Uncle Festus.

But mashed potatoes are labor-intensive, and on Thanksgiving Day, that’s not necessarily an asset. The wonderful thing about these mashed potatoes is, they can be made ahead of time, then warmed in the oven when you’re ready. This has made a world of difference in my Thanksgiving Day sanity, peace, blood pressure readings, and hormone levels. The fact that they’re wonderfully delicious is simply the icing on the cake. So let’s go make ‘em!

With a vegetable peeler (i.e. carrot peeler), peel 5 pounds of regular Russet or Yukon Gold potatoes. After peeling, rinse under cold water.

Now, I always like to chop the potatoes in half or in fourths before throwing them into the pot. They cook more quickly and more evenly this way.



No need to freak and spaz and wig out here—just cut them so they’re generally the same size.



Now, bring a pot of water to a healthy simmer…



And go ahead and throw ‘em in.



Now, bring to a boil and cook for a good thirty minutes—possibly more.



That’s just enough time to give yourself a nice paraffin manicure or, in my case, haul all your trash to the dump.

What did I just say? Ah, country life. It’s so beautiful and idyllic.



Now. You have to give the potatoes the ol’ fork check to make sure they’re done. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost—but not totally—fall apart. Remember, if the fork meets with any resistance, that means there’ll be little hard pieces of potatoes in the final product. Translation: LUMPS!



Drain the potatoes in a large colander and give yourself a nice steam facial while you’re at it.

Not really.



When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove.



Turn the burner on low. What we’re going to do is mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. That way, the potatoes won’t be watery or “mealy.”



Do you have a potato masher? You need one! They’re relatively inexpensive and so much better to use than an electric mixer, the sharp blades of which can break down the starch in the potatoes and make the final product gummy. Also, you’ll need a masher later when we make Butternut Squash Puree and Sinful Sweet Potatoes.



Mash away…



Until most of the steam has escaped and most of the chunks of potato have been mashed well, about three minutes.

Now, turn off the stove.



Are you ready to get serious? Good. Find the butter you’ve been softening…



And just slice it right into the hot potatoes. For five pounds of potatoes, I use 1 1/2 sticks.



Or, if I’ve had a particularly stressful week, I bump it up to 2 sticks. Butter, you may not be aware, is an effective psychological salve.



Now. Are you ready to get SERIOUS? Okay, I’m just making sure. This, my friends and cohorts, is THE secret ingredient of delectable, delightful, creamy, perfect mashed potatoes. Do not be afraid. Do not scream and run. You must trust Pioneer Woman. I know of what I speak.



To five pounds of potatoes, I add an 8 oz package of cream cheese. It’s best if it’s softened.


Now, let me just say that Marlboro Man would never—NEVER—touch cream cheese with a ten-foot pole. Never. He’d sooner have his gums scraped than eat cheesecake or spread cream cheese on a cracker. But he loves my mashed potatoes. And he ate them for years before he ever got wind of the secret ingredient. He cried for a few days when he found out he’d consumed cream cheese, but now he doesn’t even bat an eye.

In terms of culinary repertoire, it’s all about baby steps with these cowboys.



Hello, lover.



Now, to make the texture just right, we need to add a little Half & Half.

Hey, I COULD have used heavy cream. But this is a low-fat dish, people. I have to make healthy choices.



Begin with 1/2 cup. You can always add another splash later.



Now it’s time to mash away again! If your butter and cream cheese were softened to begin with, everything should come together perfectly.



Oh, my. Did someone say “creamy?” Oh. I guess that was me.

Okay. That’s the basic mashed potato recipe. From here, you can add whatever seasonings make your skirt fly up: onion powder, salt, fresh ground pepper, garlic salt…even mashed roasted garlic cloves (my personal favorite.)



For Thanksgiving, though, because the mashed potatoes will be served with gravy and all the other stuff, I like to keep it pretty simple. And Lawry’s, to me, is just right. It provides salt content as well as just a hint of some other flavors.



It’s important not to oversalt the potatoes, so start small and you can work your way up. I usually add about 1/2 teaspoon to start, then wind up adding another 1/2 teaspoon later.



In a perfect world, I would now reach over and grab my wooden pepper grinder. But in my world, my pepper grinder is outside, filled with gravel. Don’t ask.



Go ahead an add as much pepper as you like. Again, I start with about 1/2 teaspoon, then add more later.



Now, stir or mash everything together.



Then TASTE the potatoes, and adjust the seasonings. The seasoning process should take a little time, as it’s important to get it just right. Try really hard NOT to undersalt the potatoes. They need seasoning, man.



Now, butter a medium-sized baking dish.



And plop the mashed potatoes right in.



I’m hungry. For mashed potatoes.



Now, to make it look reeeeeal puuuuurrrrty, smooth out the surface of the potatoes with a knife.



Ha! You just THOUGHT this was a low-fat dish, didn’t you? Fooled you once again.



Slice up a few pieces…



And place them all over the top. This just screams rebellion, doesn’t it? Hey, look. It’s Thanksgiving. And I just happen to be thankful for butter.

Now, the great thing here is, you can cover it with foil and refrigerate for one or two days before Thanksgiving! Then, just pop it in the oven when you’re ready. It’s amazing how much trouble this saves on Thanksgiving day. That peeling, boiling, draining, and mashing thing can really get in the way of your holiday joy.

When you’re ready, remove it from the fridge at least an hour before baking (a couple of hours before eating) so the center won’t be so cold. Bake in a 350-degree oven, covered, for 20-30 minutes, or until warmed through.



Here’s mine. I actually forgot to cover mine with foil because my boys were dressing the dog in my favorite jeans and I had to intervene. But they turned out fine; the top had a nice little buttery crust, which didn’t bother me one bit.



Oh, baby. Come to mama.



Mmmm….creamy, steamy, flavorful, delicious mashed potatoes. They’re as much a part of Thanksgiving dinner as tryptophan and whiskey.

Go for it, guys!