A Home

A house is made with walls and beams, but a home is made with love and dreams.

Scripture Sunday

Do not conform any longer to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God's will is--his good, pleasing and perfect will. Romans 12:2

Frugal Fridays

Here’s my slightly ridiculous but shockingly effective air-freshening hack:

Picture this: a house with a mechanic, six kids, a Blue Heeler, a kitten, and a bunny… and me, cursed with a superhero-level sense of smell.  I refuse to live in a cloud of mystery odors.

Instead of chasing smells room by room, I go straight to the source of airflow. One tiny spritz of air freshener into the cold air return, or a single fabric softener sheet tucked near the HVAC filter, and boom — the scent travels through the entire house. No over-spraying, no wasting product, no chemical fog. One squirt. Whole house. Done.

It’s like putting your freshener on vampire mode: minimal effort, maximum reach.

Tackle it Tuesday

It's been rather hectic this week but I did manage to do a lot of work in both the girls' room and the boys' room. I even did the dreaded sorting out of toy boxes in the girls' room. It is really amazing how much stuff six children accumulate! I did make tremendous progress! I got rid of five garbage bags cram packed! Hopefully they don't miss too much. We did have a birthday last week so I was following my rule one in.....twenty out!  Well anyhow, all of the toys now fit into the toy box.

I also cleaned up in the boys' room and managed to get all of their clothes in their drawers! Now I can walk through their room to the back door without breaking my neck! Well, it WAS clean. At least for four days!

My Favorite Things

Comet! Comet my dears is definitely high up there on my faves. No matter what kind of cleaning products they come up with they never seen to be able to top dear old fashioned comet! I even use it on my skillets after the kids make eggs!  It works absolute WONDERS on the grimy tub!

Menu Planning Monday

Monday: Meatloaf and Cabbage
Tuesday: Spaghetti
Wednesday: Leftovers
Thursday: Mexican Casserole
Friday: Chili and Crackers
Saturday: Burgers, Beans and Coleslaw
Sunday: Grilled BBQ Chicken, rice

Scripture Sunday

2Consider it pure joy, my brothers, whenever you face trials of many kinds, 3because you know that the testing of your faith develops perseverance. 4Perseverance must finish its work so that you may be mature and complete, not lacking anything. James 1:2-4

A True Friend

A true friend never gets in your way -- unless you are on your way down.

Dear Dad

A father passing by his son's bedroom, was astonished to see the bed was nicely made, and that everything was picked up and tidy. Then, he saw an envelope, propped up prominently on the pillow. It was addressed, 'Dad.' With the worst premonition, he opened the envelope and read the letter, with trembling hands.

Dear Dad,
It is with great regret and sorrow that I'm writing to you. I had to elope with my new girlfriend, because I wanted to avoid a scene with Mum and you. I've been finding real passion with Stacy, and she is so nice, but I knew you would not approve of her, because of all her piercings', tattoos, her tight Motorcycle clothes, and because she is so much older than I am.

But it's not only the passion, Dad. She's pregnant. Stacy said that we will be very happy. She owns a trailer in the woods, and has a stack of firewood for the whole winter. We share a dream of having many more children. Stacy has opened my eyes to the fact that marijuana doesn't, really hurt anyone. We'll be growing it for ourselves, and trading it with the other people in the commune, for all the cocaine and ecstasy we want.

In the meantime, we'll pray that science will find a cure for AIDS, so Stacy can get better. She sure deserves it! Don't worry Dad, I'm 15, and I know how to take care of myself. Someday, I'm sure we'll be back to visit, so you can get to know your many grandchildren.

Love, your son, Joshua.

P.S. Dad, none of the above is true. I'm over at Jason's house. I just wanted to remind you that there are worse things in life than the School report that's on the kitchen table.

http://www.avolites.org.uk/jokes/dear-dad.htm

Fay Damage

My sister is under water from Fay, check out her blog over at Rescue Riders.

"When I went out to feed the horses, he was waiting at the door to come in. The dock was almost underwater soon you won't see the dock. It is still there but you can't see it."

Photo: Debbie Philips

Giggles

Favorite Things Tuesday!

My favorite thing for this week is my new Fly Lady Calendar my good friend LaDonna sent to me. It is wonderful. Just got it yesterday so still putting things into it but I know I'm gonna love it.

Tackle it Tuesday

Here we go! I'm getting all my ducks in a row! A wonderful friend of mine surprised me with a Fly Lady Calendar yesterday when I received the mail. WOW. What a thoughtful buddy! With a family of eight sometimes it is a bit difficult to keep track of everything going on and those cheesy little calendars just DON'T cut it. So.....I am FINALLY getting my bootie in gear! Everything is going onto this calendar! Bills due, appointments, special events, no more missing WIC appointments, doctor appointments, school functions....need I go on and on and on and on....

I have created a new home for this little miracle, life saver and have made a commitment to USE IT!!! My life should definitely run a little smoother with this in place.

Grandma's Casserole

1 Package of egg noodles, cooked
1 1/2 lbs. ground beef, cooked & drained
2 cans condensed tomato soup
1 soup can milk
1 1/2 t. salt
1/2 t. pepper
1/2 t. sugar (yes!)
1 c. shredded cheese (whatever you like)
Optional mix ins: corn, olives, onions, green peppers
1 c. shredded cheese for top

Mix together, place in casserole, Bake at 350F til cheese is bubbly. My kids and brother like honey on it! Eww! Great with corn bread. Major comfort food!!!!!

And yes this was really my Grandma's Casserole, she made it for us all of the time!! ;)

Menu Planning Monday

Monday: Grilled BBQ Chicken Wraps

Tuesday: Grandma's Casserole

Wednesday: Cincinnati Chili

Thursday: Spaghetti, salad

Friday: Sour Cream Chicken Enchiladas

Saturday: Smothered Hamgurger Steak, Rice, Gravy

Sunday: Grilled Chicken, Rice, Corn

6 Quirky Things About Me

Here are the rules for “6 Quirky Things”:

Cinnamon toast forever! Pair it with a tall glass of iced coffee, and you’ve got my ultimate late-night snack.

Sleep? What’s that? Even on a no-caffeine diet, I only sleep after 7 a.m. Weird, I know.

Oral hygiene fanatic here! Not super strict with flossing, but I’ve never, ever, had a cavity. Take that, dentists!

Mispronunciations make me twitch. “X-scape”? It’s ESCAPE, people—say it right!

Thrifting and clearance hunting are my cardio. If there’s a deal, I’m on it.

Coffee lover for life. Even after sweaty days cleaning pools, I’d come home and brew a fresh pot. Obsessive? Maybe. Worth it? Absolutely.

Cheaper Than Gas

School Starts Monday

We just made it back from all the kids’ school open houses, and everyone is thrilled with their teachers. N got the same teacher G had last year—what a hoot! I was just telling a friend this has never happened before in our family of six… and suddenly, there it is. Go figure!

School starts Monday, and we’re gearing up for the madness. The elementary kids catch the bus at 6:18 a.m.—yikes! Meanwhile, J, a sophomore, doesn’t hop on his bus until 8:35 a.m. Lucky kid… too bad he has band practice at 7:00!

Tell me your secrets: how do you get ready for back-to-school chaos, or make that first week extra special? Leave a comment—I need all the tricks I can get!

Quote

Let us not look back in anger or forward in fear, but live fully present—aware of where we are, who we are, and what matters now.

Whine, whine, whine (Archives)

 

Whine, whine, whine

August 8, 2008 in Uncategorized | Tags: blessings, dance, hugs, kisses, life sucks, whine

Whine, Whine, Whine

Sometimes life just flat-out stinks. No poetic phrasing. No silver lining. Just one of those moments where everything feels heavy, frustrating, and overwhelming. Today is one of those days.

Completely. Totally. Okay—maybe not completely.

I barely finished that thought when my two-year-old grabbed my hand, led me into the living room, and insisted we dance to a song from Robin Hood. And just like that, perspective showed up uninvited.

So here we go—time to count the blessings again.

Dancing with children
Sticky, spontaneous kid kisses
First words
That unexpected belly laugh that comes from nowhere
Tiny whispers in your ear
“Mom, I love you”
Cars that run (mostly—okay, that might still be a complaint)
Cats and dogs peacefully coexisting
Hopelessly romantic movies like The Notebook
Little hands and little feet
Soft music playing in the background
Fresh, clean sheets
And air conditioning

Life may still feel messy, but in moments like this, it’s impossible to miss the quiet gifts tucked into the chaos.

Past is Past (Archives)

 

From the Heart

August 7, 2008 in Uncategorized | Tags: future, past, sayings

No matter what happened in the past, the future is spotless.

If I knew it would be (Archive)

 

If I knew it would be…

August 7, 2008 in Prayers | Tags: forgive, last time, love, Prayers, sorry

If I knew it would be the last time that I’d see you fall asleep,
I would tuck you in more tightly and pray the Lord your soul to keep.
If I knew it would be the last time that I see you walk out the door,
I would give you a hug and kiss and call you back for one more.
If I knew it would be the last time,
I could spare an extra minute or two,
to stop and say that “I love you,”
Instead of assuming that you KNOW I do.
There will always be another day to say our “I love you’s,”
And certainly there’s another chance to say our
“Anything I can do’s.”
But just in case I might be wrong, and today is all I get,
I’d like to say how much I love you and hope we never forget.
Tomorrow is not promised to anyone, young or old alike,
And today may be the last chance
you get to hold your loved one tight.
So, if you’re waiting for tomorrow, why not do it today?
For if tomorrow never comes, you’ll surely regret the day,
That you didn’t take that extra time for a smile, a hug, or kiss,
And you were too busy to grant someone,
what turned out to be their one last wish.
So hold your loved ones close today, whisper in their ear,
Tell them how much you love them.
And that you’ll always hold them dear.
Take the time to say “I’m sorry,” “Please forgive me,” “Thank you,” or “It’s OK.”
And if tomorrow never comes, you’ll have no regrets about today. 

–Author Unknown

Recipes from the old blog @ JustUs8

Welcome from Just Us 8! 

If you’re visiting from my previous website, I’m so glad you found your way here. This space is the new home for many of the recipes, memories, and moments that have been part of our family for years.

With six happy kids under one roof, life around here has always been full—full of laughter, noise, messes, love, and a whole lot of cooking. This blog is dedicated to the joy (and occasional chaos) of raising a large family and keeping everyone fed, comforted, and gathered around the table.

What follows is a treasured collection of recipes that have been passed around kitchens, written on index cards, shared at church potlucks, and baked into family traditions. Many of these dishes came from a time when food was simple, filling, and meant to feed a crowd. They’ve traveled with me from my old site to this one because they’re worth keeping.

Whether you’re cooking for two or eight, I hope you find something here that feels like home.

With 6 happy kids, life can be really fun around here! This blog is dedicated to the joys and sometimes chaos of having a large family.

Recipes

PECAN UPSIDE DOWN COFFEE CAKE
1 c. pecans, chopped
1/2 c. Karo light or dark corn syrup
2 tbsp. margarine or butter, softened
2 c. Bisquick baking mix
1/2 c. sugar
1/2 c. milk
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 egg
Heat oven to 350 degrees. Mix pecans, corn syrup and margarine in ungreased round pan, 9 x 1 1/2 inches. Spread to cover bottom of pan. Mix remaining ingredients. Beat 30 seconds. Spread over pecan mixture. Bake until golden brown and wooden pick inserted in center comes out clean, about 30 minutes. Run knife around edge of pan to loosen; immediately invert on heatproof serving plate.

CHOCOLATE UPSIDE DOWN CAKE
3/4 c. sugar
2 tbsp. butter
1/2 c. milk
1 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. cocoa
SAUCE
1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa
1 1/4 c. boiling water
Cream sugar and butter. Add milk. Sift and add dry ingredients. Pour into 9 inch square greased pan. Sprinkle with nuts. Make sauce and pour over batter. Bake at 350 degrees for 45 to 50 minutes. Cool in pan. Serve with ice cream or whipped cream. NOTE: This recipe has no eggs and little butter.

APRICOT UPSIDE DOWN GINGER BREAD CAKE
3 tbsp. butter
1 1/2 c. brown sugar
1 to 1 1/2 c. drained, canned apricots
1/2 c. shortening
2 eggs, beaten
1 c. molasses
2 1/2 c. sifted cake flour
2 tsp. soda
2 tsp. ginger
1/2 tsp. salt
1 c. sour milk
In skillet: Melt butter, add 1 cup of the brown sugar and stir until melted. Arrange apricots cut side up. Cream shortening. Add 1/2 cup brown sugar and cream until fluffy. Add eggs, molasses and beat. Sift flour, salt, soda, ginger; add alternately with sour milk. Pour over apricots. Bake 325 to 350 degrees, 35 to 50 minutes. Serve with whipped cream.

UPSIDE DOWN DATE CAKE
1 tbsp. margarine
1/2 c. sugar
1 c. flour
1/2 tsp. soda
1 tsp. baking powder
1/4 tsp. nutmeg
1/2 c. milk
1/2 c. dates, cut up
1/2 c. nuts
1 tsp. vanilla
SAUCE
3/4 c. brown sugar
1 tbsp. margarine
1 c. hot water
Cream margarine and sugar. Sift dry ingredients. Add vanilla to creamed mixture, then milk alternately with flour mixture. Stir dates and nuts in last. Place batter in greased dish. Heat sauce ingredients and pour over batter. Bake at 350 degrees 30 minutes.

BLUEBERRY UPSIDE DOWN CAKE
1 pt. blueberries
1/2 c. sugar
1/4 c. shortening
1 egg
1 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. milk
Pour washed blueberries into buttered casserole (1 1/2 quart size). Sprinkle with 1/4 cup sugar. Cream 1/2 cup sugar and 1 egg together. Sift together flour, baking powder, and salt. Add this to creamed mixture alternately with 1/2 cup milk. Bake at 375 degrees for 45 minutes. Spoon out while hot and serve with whipped cream, ice cream, or milk.

UPSIDE DOWN APPLE CAKE
3 Granny Smith or other tart cooking apples
3 tbsp. lemon juice
1 tbsp. pumpkin pie spice
1/4 c. butter
1 (16 oz.) pkg. golden pound cake mix
2 eggs, for use in cake mix
2 tsp. grated orange peel (optional)
Core apples, cut into slices. Toss with lemon juice and spice. Melt butter in a 10 inch cast iron or oven proof skillet. Remove from heat. Stir in brown sugar. Arrange apple slices in skillet in circular pattern. Pour in any juice remaining in bowl. Mix cake mix according to package directions, using the 2 eggs; add peel if desired. Pour batter over apples. Bake at 350 degrees for 40 to 45 minutes. Cool completely in pan before turning onto platter. Serve with vanilla ice cream.

PEACH & BLUEBERRY UPSIDE DOWN CAKE
3 med. peaches
6 tbsp. lite brown sugar
1/2 c. blueberries
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 stick butter
1/2 c. sugar
1 egg
1 tsp. vanilla
1/4 c. milk
Grease 8 inch round cake pan. Peel and slice peaches then arrange in bottom of pan, coming up sides slightly. Sprinkle brown sugar over peaches. Scatter berries. Toss together flour, baking powder and salt. Cream butter and sugar, then add egg and vanilla. Add dry ingredients alternating with milk. Spread over fruit. Bake at 375 degrees for 35 to 40 minutes. Cook on wire rack for 5 minutes. Loosen and turn onto plate.

UPSIDE DOWN RAISIN CARROT CAKE
1 c. raisins
1 1/2 c. flour
1 can (20 oz.) pineapple slices
1/2 tsp. baking powder
1/2 c. margarine
1/2 c. brown sugar, packed
1/2 tsp. ground cinnamon
3/4 c. granulated sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ground ginger
1 tsp. vanilla
1 c. shred carrots
Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch oven proof skillet. Blend in brown sugar, arrange pineapples over sugar mixture and top with 1/2 raisins. Beat remaining 1/4 cup margarine with granulated sugar until fluffy. Beat eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat ending.

FUDGE UPSIDE DOWN CAKE
3/4 c. sugar
1 tbsp.butter
1/2 c. milk
1 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. cocoa
1/2 c. chopped nuts
TOPPING
1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa
1 1/2 c. boiling water
Cream sugar, butter and milk. Sift flour, salt, baking powder and cocoa and add to creamed mixture. Place cake mixture in buttered and floured pan, a 9 x 9 inch pan. Sprinkle with nuts. TOPPING: Combine sugars and cocoa. Sprinkle over batter. Cover with hot water. Bake at 350 degrees for 30 minutes.

UPSIDE DOWN GERMAN CHOCOLATE CAKE
1 c. pecans, chopped
1 c. coconut
1 German chocolate cake mix
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
1/2 c. powdered sugar
Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German chocolate cake according to box directions and pour over pecans and coconut. Cream together cream cheese, butter and powdered sugar and pour over cake. Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let stand for 30 minutes to cool. Turn over on cookie sheet and cut.

EASY PEACH UPSIDE DOWN CAKE
1 pkg. yellow or white cake mix
1 (16 oz.) can peaches, drained & sliced
1/8 c. margarine (1/4 stick)
1/2 c. brown sugar
Whipped cream (optional)
Preheat oven to 350 degrees. Generously grease 9 x 13 inch pan with margarine. Arrange peach slices in pan until evenly covered. Sprinkle with brown sugar. Prepare cake mix according to package directions. Spoon over peaches, covering well. Bake for 55 to 60 minutes. Top should spring up when touched in middle. Remove from oven and serve with whipped cream, if desired or cover and refrigerate and serve cold.

OLD FASHION PINEAPPLE UPSIDE DOWN CAKE
1 c. brown sugar
1 yellow cake mix
1 can of crushed pineapple
1 tbsp. butter
Take old iron skillet (deep one), butter the bottom and sides with butter. Pour brown sugar on bottom of skillet. Cover the bottom well. Pour can of crushed pineapple on top of brown sugar. Mix cake mix as box directs. Pour on top of brown sugar and bake at 350 degrees for 50 minutes.

 

 

PINEAPPLE UPSIDE DOWN CAKE
1-1/2 sticks margarine
2 c. light brown sugar, packed
Pineapple & juice
3 eggs
1 c. sugar
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
Use 9 or 10 inch iron skillet or round pan. Melt margarine over low heat in skillet. Remove from heat, add brown sugar. Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained). Pour evenly over margarine and sugar. Separate eggs in large bowl. Beat yolks until light and smooth. Add sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well dissolved. Sift flour, baking powder and salt. Mix well. Beat egg whites until stiff then fold into the above mixture. Pour onto the margarine, sugar and pineapple mixture. Bake at 350 degrees for 35 to 45 minutes. Let cool for 10 minutes, put plate over skillet or pan and dump upside down.

UPSIDE DOWN PUMPKIN CAKE
1 lb-13 oz. can pumpkin
2 tsp. cinnamon
1/2 tsp. ginger
3 eggs, beaten
1 1/4 c. sugar
2 tsp. nutmeg
1 (12 oz.) can evaporated milk
Mix all ingredients together and pour into a buttered 9×13 inch pan. Pour or crumble 1 box yellow cake mix over pumpkin mixture. Top with chopped walnuts or pecans. Melt 1 cup butter and pour over chopped nuts. Bake 1 hour at 350 degrees. Serve with whipped cream, if desired. Serves: 12-15.

CHERRY UPSIDE DOWN CAKE
3 tbsp. of butter (melted and put in round pan)
1/2 c. brown sugar
1 can Cherries in water, drained
1-1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening, spry
2/3 c. sugar
1 egg
3/4 tsp. vanilla
2/3 c. milk
Mix spry and sugar; add egg and vanilla. Next, add flour, baking powder and salt; mix together then add milk. Pour cake mix over cherries. Bake for 20 to 30 minutes in 350 degree oven.

CHOCOLATE CHERRY UPSIDE-DOWN CAKE
1 tbsp. cold water
1 tbsp. cornstarch
1/4 to 1/2 tsp. almond extract (optional)
1 (21 oz.) can cherry pie filling
1 2/3 c. flour
1 c. sugar
1/4 c. Hershey’s cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla
Heat oven to 350 degrees. Combine cold water, cornstarch and almond extract, if desired. Stir in cherry pie filling; blend well. Spread evenly on bottom of ungreased 9×9 inch pan. Set aside. Combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir or whisk until batter is smooth and well blended. Pour evenly over cherry mixture. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Invert onto serving plate. Serve warm.

DREAM WHIP UPSIDE DOWN CAKE
1 c. brown sugar, firmly packed
1/3 c. oleo or butter, melted
1 lg. can chunked or crushed pineapple, drained
Maraschino cherries
1/2 c. nuts, chopped
1 pkg. yellow cake mix
1 pkg. Dream Whip
4 eggs
1 c. pineapple juice
Combine sugar and butter in 9 x 13 inch pan. Cover with pineapple. Place cherries amongst pineapple. Sprinkle with nuts and 1/2 cup pineapple juice. Set aside. Combine cake mix, dry package of Dream Whip, eggs and remaining pineapple juice. Blend until moistened and then beat for 4 minutes. Carefully spoon cake mixture over pineapple mixture in bottom of pan. Bake at 350 degrees for 40 to 50 minutes. Let stand for 10 minutes and turn over on a large pan or tray. Serve warm or cold with Cool Whip.

PEANUT BUTTER UPSIDE DOWN CAKE
TOPPING
1/4 c. butter
1/4 c. peanut butter
1 c. brown sugar, firmly packed
2 tsp. water
1/2 c. chopped peanuts
1/2 c. whole peanuts
BATTER
1 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. sugar
1/4 c. water
1 tsp. lemon extract
Make the topping first. Get a heavy 9 to 10 inch skillet; add butter and heat until melted. Stir in brown sugar, peanut butter and water smoothly. I mix in both chopped and whole peanuts. Smooth over bottom skillet evenly. Make batter. Start your oven at 350 degrees. Sift flour, baking powder and salt together. Beat eggs slightly. Add sugar to eggs gradually and beat vigorously. Use an electric mixer. Beat until mixture is smooth and thick. Stir in flour mixture alternating the water and lemon extract. Pour over peanut topping and bake 30 to 35 minutes or until cake tests done. Loosen from skillet with knife, invert over serving platter.

APRICOT UPSIDE DOWN CAKE
3 lg. tbsp. butter or Imperial margarine
1 1/2 c. light brown sugar (C&H)
2 (17 oz.) cans apricot halves (Del Monte)
1 1/2 c. sugar
3 egg yolks, beaten
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch of salt
3 egg whites, beaten stiff
1/2 c. water
Grease 12-inch cast iron frying pan. Cream together brown sugar and butter and pack in bottom of fry pan. Drain apricots and place upside down on top of sugar mixture. Set aside and preheat oven to 350 degrees. Mix 1 1/2 cups sugar with 3 beaten egg yolks. Mix 1 1/2 cups flour with 1 1/2 teaspoons baking powder and salt. Add slowly 1/2 cup water. Beat egg whites until stiff. Fold in to batter gently. Pour over apricots. Bake 50-60 minutes. Invert immediately onto large round serving plate.

BARBECUED MEATBALLS RECIPE
1 lg. can evaporated milk
3 lbs. hamburger
2 eggs
2 c. quick oatmeal
2 tsp. salt
1/2 c. onions, chopped
1/2 tsp. garlic salt or powder
1/2 tsp. pepper
2 tsp. chili powder
3 c. (32 oz.) catsup
4 tsp. liquid smoke
1 lb. brown sugar (2 1/4 c. packed)
1 c. onions, chopped

Combine first 9 ingredients; form into little meatballs. For sauce, combine catsup, liquid smoke, brown sugar and onions; bring to a boil. Pour over meatballs. Bake at 350 degrees for 40 to 60 minutes. Makes 50 to 70 meatballs.

 

SPAGHETTI AND MEATBALLS RECIPE
1 lb. hamburger meat
2 (8 oz.) cans tomato sauce
1 tsp. spaghetti seasoning
1 tsp. garlic salt
1 tsp. pepper
1 tsp. Salt

Form hamburger meat into small meatballs. Brown over medium heat. Drain grease. Add tomato sauce and seasonings – simmer approximately 45 minutes to 1 hour. Serve with tossed salad and garlic bread.

 

MEXICAN FIESTA RECIPE
1 lb. hamburger meat
1 pkg. taco mix
1 (16 oz.) can whole tomatoes
1 can Nacho cheese soup
1/2 c. milk
1 lg. pkg. yellow rice

Brown hamburger meat and drain. Add taco mix and tomatoes. Heat soup and 1/2 cup milk. Cook yellow rice by directions on package. Layer rice, meat and cheese. Bake at 350 degrees for 20 minutes. Can be served with Nacho chips, lettuce, tomatoes and sour cream, if desired

 

CHILI RECIPE
1 lb. hamburger
1 (16 oz.) can Mexican chili beans
1 (16 oz.) can tomatoes
1 tbsp. brown sugar
1 tsp. chili powder (or to taste)
Salt and pepper to taste
1 sm. onion, chopped

Brown hamburger and onion. Add salt and pepper to taste. Add beans, tomatoes, brown sugar and chili powder. Let simmer slowly for about 15 minutes.

 

CINCINNATI CHILI RECIPE
1 qt. water
2 lbs. lean hamburger
1 tsp. cinnamon
1 tsp. cumin seed or ground cumin
2 lg. onions, chopped
1 tsp. Worcestershire sauce
1 toe garlic, crushed
2 tbsp. chili powder
1 tsp. black pepper
1/2 tsp. red pepper or chili pepper
1 tbsp. salt
1 1/2 tsp. ground allspice
1 (16 oz.) can tomato paste
1 1/2 tbsp. cider vinegar
3 lg. whole bay leaves
Crumble raw (do not brown) hamburger into water. Add all ingredients. Bring to boil, then simmer for 3 hours. Remove garlic toe and bay leaves.

 

TACO SOUP RECIPE
2 lb. hamburger
Onion
1 pkg. taco seasoning
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. water
1 (7 oz.) can green chilies
1 pkg. ranch style dressing mix
1 can hominy, drained
2 cans stewed tomatoes
1 can Rotel tomatoes
2 cans pinto beans
1 can jalapeno pinto beans
Brown hamburger; add all other ingredients and simmer 25 – 30 minutes. Top with grated cheese if desired.

 

BEEFY MEXICAN SOUP RECIPE
1 lb. hamburger
1 med. onion, chopped, about 1/2 c.
1/4 c. chopped green pepper
1 pkg. Hamburger-Helper for chili tomatoes
6 c. water
1 tsp. chili powder
1/2 tsp. garlic salt
1/4 tsp. salt
1 (16 oz.) can whole tomatoes
1 (8 oz.) can whole kernel corn
1 can pitted ripe olives
Cook and stir hamburger, onion and green pepper in large pot until beef is brown. Drain, stir in sauce — mix from hamburger helper, water, chili powder, garlic salt, salt, tomatoes with liquid; break tomatoes up with fork. Heat to boiling, stirring often. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in macaroni and corn with liquid and olives. Cover and cook 10 more minutes.

 

EASY CROCK POT SPAGHETTI SAUCE RECIPE
1 lb. hamburger
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 c. chopped celery
1 clove minced garlic
1 tsp. Italian herb seasoning
1 can stewed tomatoes
1 can tomato paste
1 lg. can tomato sauce
1 lg. can water
1 pkg. spaghetti sauce seasoning
Brown hamburger with onion, bell pepper and garlic. Drain well and put into crock pot with all other ingredients. Have crock pot on high until sauce comes to a boil and then turn it to low and simmer for 6 hours. Serve hot over favorite noodles (our family likes egg noodles) and goes well with the garlic bread, and a fresh salad. Chopped bell pepper and celery can be kept in the freezer until ready to use. Be sure to rinse well before adding to any recipe to remove freezer taste.

 

HAMBURGER CROCK POT SOUP RECIPE
1 lb. hamburger
1 lg. can tomato juice
1 c. chopped onion
1 c. chopped celery
1 c. noodles or rice
Season with salt and pepper as desired Tear hamburger in small pieces, place in bottom of crock pot. Add tomato juice, and turn crock pot to low; simmer. One hour later, add vegetables and let simmer 4-6 hours. Before serving, add rice or noodles, Turn crock pot, setting to high and cook additional 1/2 hour. Reduce heat and eat.

 

CROCK POT BEANS RECIPE
2 cans pork ‘n beans
1 can lima beans, drained
1 can kidney beans, drained
1 lb. hamburger meat
3/4 lb. bacon, chopped into pieces
1 onion, chopped
1 c. catsup
1/4 c. brown sugar
3 tbsp. white vinegar
3 tbsp. liquid smoke
1/2 tsp. each of salt & pepper

Brown together and drain hamburger, bacon and onion. Mix all and cook low 4 to 6 hours in crock pot

 PUMPKIN BARS
 1 (18 1/4 or 18 1/2 oz.) pkg. Yellow cake mix
1/4 c. vegetable oil
4 eggs
1/2 c. nuts, chopped
1 (16 oz.) can Comstock solid pack pumpkin
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 tsp. almond extract
1/2 tsp. ground cinnamon
1/2 tsp. salt
Preheat oven to 350 degrees. Reserve 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts. Press firmly on bottom of 13 x 9 inch baking pan. In same bowl, combine remaining ingredients; mix well. Pour over prepared crust. Bake 50 minutes or until set, cool. Cut into bars. Garnish with nuts or as desired.

 

ALMOND BARS
1 pkg. yellow pudding cake mix
1/3 c. margarine, softened
1 c. ground or finely chopped almonds
1 c. powdered sugar
1 tsp. almond extract
4 egg whites
1/2 c. chopped almonds
Heat oven to 350 degrees. Grease a 13 x 9 inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. In same large bowl, beat ground almonds, powdered sugar, almond extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup reserved crumbs and chopped almonds; sprinkle over egg white mixture. Bake for 20 to 30 minutes or until light golden brown. Cool. Cut into bars.

 

CARROT CAKE
1 pkg. Super Moist carrot cake mix
1 can (8 oz.) crushed pineapple
1 can (8 1/4 oz.) sliced carrots or
grated carrots, drained
1/4 c. vegetable oil
2 eggs
1 tsp. ground nutmeg
Preheat oven to 350 degrees. Mix all ingredients in ungreased 13 x 9 inch pan. Stir vigorously for 1 minute. Bake cake for 35 to 40 minutes, cool and frost with Cream Cheese Raisin Frosting.

FROSTING:
1 pkg. Betty Crocker cream cheese frosting
Mix as directed and add 1/2 cup raisins, if desired.

 

OLD FASHIONED OATMEAL COOKIE

1 pkg. Duncan Hines spice cake mix
2 1/2 c. uncooked rolled oats
2 eggs
3/4 c. cooking oil
1/2 c. milk
1 c. raisins
1 c. chopped nuts
1/4 c. dark brown sugar
Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350 degrees for about 12 minutes.

 

PEACH CAKE
1 pkg. lemon pudding recipe cake mix
1 (1 lb. 5 oz.) can peach pie filling
3 eggs
TOPPING:
1/2 c. flour
1/2 c. sugar
1/4 c. margarine
1/2 c. nuts
Mix cake mix, pie filling, and eggs. Beat until peaches are in small pieces. Spread in greased and floured 9 x 13 inch pan. Mix Topping ingredients and sprinkle on top of batter. Bake at 350 degrees for 40 to 45 minutes until center springs back when touched lightly.

 

LEMON SUPREME CAKE
1  Duncan Hines Lemon Supreme cake mix
1/2 c. oil
4 eggs
1 1/3 c. water
1 sm. pkg. lemon jello
FROSTING:
1/4 c. lemon juice
Powdered sugar
Add ingredients to dry cake mix. Bake at 350 degrees for 30 minutes. Frost right out of the oven by mixing lemon juice with enough powdered sugar to make a smooth consistency. Cool.

 

CINNAMON BUNDT CAKE
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 c. Wesson oil
3/4 c. water
4 eggs
1 tsp. vanilla
Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease! Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture. Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar. Place remaining 1/3 of batter in pan. Bake at 350 degrees for 1 hour or more.

 

LEMON POUND CAKE
1 box yellow cake mix
2/3 c. salad oil
4 whole eggs
1 pkg. lemon Jello
1/2 c. warm water
Heat oven to 350 degrees. Grease and dust lightly with flour 1 (10″) tube cake pan. Dissolve Jello in warm water. Empty cake mix into mixing bowl. Add salad oil and beat two minutes. Add eggs, one at a time beating after each addition. Stir in Jello. Bake 45 to 50 minutes or until straw comes out dry. Cool in pan. Dribble topping slowly over top and sides of cake.  TOPPING: Combine two cups sifted confectioners’ sugar with the juice of one orange.

 

PECAN BARS
1 pkg. yellow cake mix, reserve 2/3 c. for filling
1/2 c. butter or margarine, melted
1 egg
1 c. chopped pecans
FILLING:
2/3 c. cake mix
1/2 c. brown sugar, packed
1 1/2 c. dark corn syrup
3 eggs
Combine dry cake mix in large mixing bowl with melted butter and 1 egg. Mix until crumbly. Press mixture into generously greased (bottom and sides) 13 x 9 inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes until light golden brown. Meanwhile, prepare filling. Combine all filling ingredients in large mixing bowl. Beat at medium speed for 1 to 2 minutes. When the cake has baked for 15-20 minutes, remove from oven and pour filling over partially baked crust. Sprinkle with pecans. Return pan to oven. Bake for 30 to 35 minutes longer until filling is set. Cut into 36 bars when cake is almost cool.

 

SOUR CREAM PUDDING POUND CAKE
1 yellow cake mix
1 (4 oz.) pkg. instant lemon flavor pudding mix
1 c. sour cream
1/3 c. oil
4 eggs
Combine all ingredients in a large mixer bowl. Blend at medium speed for 4 minutes. Pour into 2 greased loaf pans. Bake at 350 degrees for 45 to 50 minutes.