Baked Oatmeal

 Baked Oatmeal

- Joye Miller

3 cups oats

1 c brown sugar

2 t baking powder

1 t salt

2 eggs, beaten

1/2 c melted butter

1 c milk

Mix oatmeal, brown sugar, baking powder and salt together. Add eggs, butter, milk and mix well. Pour into an 8x8 baking dish and bake at 350 for 30 minutes or microwave on high for 15 minutes.

Note: Marietta uses 3/4 c brown sugar (instead of 1 c) and adds fruit. Joye doubles the recipe for a 9x13 pan. 

Breakfast Casserole

 Breakfast Casserole

Joye Miller

2 lb sausage, no casings

1 onion, diced

2 1/2 cups shredded cheese, divided

2 cups whole milk

6 eggs, beaten

1/2 t black pepper

1/2 t onion powder

1/8 t salt

2 lb frozen tater tots

4 slices Bacon, cooked and crumbled

Cook sausage and onion. Drain. Grease a 9x13" pan and put sausage in the bottom. Sprinkle 2 cups of cheese over the sausage. Mix the eggs, milk, and seasonings together and pour over the cheese/sausage. Top with tater tots. Chill overnight or freeze. Bake at 350 for 50-60 minutes until the middle is set. Top with 1/2 cup of cheese and crumbled bacon before serving. Optional - sprinkle parsley for color

Peanut Butter Pie

Peanut Butter Pie

-Grandma Polly Yoder, submitted by Melissa Yoder

Pudding Ingredients

3 1/2 cups milk

1 box Jello vanilla pudding and pie filling (not instant)

scant 1 cup sugar, divided

2 rounded T cornstarch

2 eggs, beaten

vanilla (1/2 tsp?)

salt (a little - pinch?)

Crumb Ingredients (Mix together)

1/2 cup crunchy peanut butter

3/4 cup powdered sugar

Cool Whip (or whipped cream)

Method

Mix pudding, 1/2 c to 3/4 c sugar, and cornstarch together, set dry ingredients aside.

Heat milk and 1/4 c sugar, stirring/whisking constantly.  

When the milk is hot, add dry ingredient mixture to the milk. 

Add the eggs, salt and vanilla, continuing to stir (whisk) constantly until it thickens.

Remove from heat and cool. 

Pour most of the peanut butter crumb mixture over the bottom of a 9-inch pre-baked pie shell. (Reserve some of the crumb for the topping). 

Pour cooled pudding over the crumb mixture. Top with Cool Whip or whipped cream and finally top with remaining crumb mixture. 

Vanilla Pudding for Pies

Vanilla Pudding for Pies

-Delilah Yoder, submitted by Gina Miller

Ingredients:
2 cups milk

1 cup sugar

2 heaping tablespoons cornstarch

2 eggs

pinch salt

1/2 teaspoon vanilla

Method:

Heat milk to scalding. Mix sugar, cornstarch, eggs, and a little milk until evenly mixed. Add to remaining milk and cook on medium heat until it boils, stirring constantly. 

Remove from heat and add salt and vanilla. Mix well and cool.

This pudding can be used for pies like: 

* Coconut Pie - add coconut and meringue

* Banana Pie - add bananas 

* Peanut Butter Pie - add peanut butter crumbs 
* Chocolate Pie - add 1/4 cup cocoa to cornstarch mixture before mixing with milk

Grandma Cookies

Buttermilk Cookies 

a.k.a. Grandma Cookies

-Anna Herbes

2 c sugar

1 c vegetable shortening

3 eggs

1 c buttermilk or sour cream

1 t vanilla

4 c flour

2 t baking powder

1 t baking soda

1 t salt

Mix sugar and shortening. 

Add eggs, buttermilk and vanilla. 

Add dry ingredients. 

Bake at 350° for 15 minutes, or until slightly browned. 

Good with frosting.

Caramel Frosting

4 T butter

1/2 c brown sugar

1/4 c milk

2-3 c powdered sugar

Cook butter and brown sugar over low heat 3-4 minutes. Remove from heat and add milk. Cook over low heat for 5 minutes. Remove from heat and cool slightly. Add powdered sugar and stir until reaches desired consistency.

Chicken Spinach Lasagna

Chicken Spinach Lasagna

-Katrina Miller

MIX

10 oz frozen spinach (thawed and drained)

2 c cooked chicken, chopped

2 c grated cheddar cheese

1/3 c chopped onion

1 T cornstarch

1/2 t salt

1/4 t pepper

1 T soy sauce

1 can cream of mushroom soup

1 c sour cream

1 jar mushrooms

1/3 c mayonnaise

Spread small amount on the bottom of a 9x13 pan.

LAYER

3 lasagna noodles

1/2 chicken mixture

3 lasagna noodles

1/2 chicken mixture

parmesan cheese

1 c pecans

Bake at 350° for one hour.

New York-Style Cheesecake

New York-Style Cheesecake

-Anna Herbes

CRUST

3 1/2 cups graham cracker crumbs (1 package)

1 t cinnamon

1/4 c melted butter

1/8 c sugar

Combine. Press into bottom and sides of a 10-inch springform pan. Chill. Preheat oven to 325°.

FILLING

5 8-ounce (250 g) packages cream cheese, room temperature

2 c (500 mL) sugar

1 1/2 c (375 mL) heavy cream

2 T (30 mL) lemon juice

1 T (15 mL) vanilla extract

4 eggs, room temperature

1 1/2 c (375 mL) sour cream

Beat cream cheese and sugar until smooth. Add cream, lemon juice and vanilla; beat until well blended. Add the eggs, one at a time, beating well after each addition. Stir in sour cream.

Pour mixture into prepared shell and bake until center is just set, about 90 minutes. Turn off oven and prop door open slightly. After about 30 minutes, transfer to wire rack to cool. Chill overnight. 

Serve with fruit and glaze or cashew crunch.