Teriyaki Chicken

3 lb. bone-in chicken breasts

3/4 cup sugar

1/2 cup soy sauce

1 tsp. ginger powder

1 large clove garlic, minced

1 onion sliced

Mix sugar & ginger in pan. Add soy sauce & garlic. Heat stirring constantly until sugar dissolves. Place chicken in a 9 x 13 pan. Slice onion & lay over chicken. Pour sauce over chicken to marinate. Cover with foil. Marinate overnight. Leave foil on & cook for 2 hours at 325 degrees.

Serve with rice.

This is so good! The chicken falls off the bone.

Pumpkin Pie Cake

Crust:

1 box yellow cake mix **reserve 1 cup for topping**

1/2 cup melted butter

1 beaten egg

Filling:

1 (29oz) can pumpkin

1 & 1/2 cups sugar

4 eggs, slightly beaten

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. ground cloves

1 can (12oz) evaporated milk

Topping:

1 cup cake mix

1/2 cup sugar

1 tsp. cinnamon

1/4 cup softened butter

Mix crust ingredients together then sprinkle or pat mixture in the bottom of a 9 x 13 pan.

Stir filling ingredients together until well blended. Spread over crust.

Mix topping ingredients (using fingers if necessary to blend in the butter).

Sprinkle on top of the filling. Bake at 350 degrees for 60-70 minutes.

Serve with whipped cream!

Moms Cheesecake

1 (8oz.) cream cheese, softened

1/2 cup lemon juice

1 can Eagle Brand Sweetened Condensed milk

1 tsp. vanilla

Beat softened cream cheese until light & fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice & vanilla. Pour into graham cracker crust. Refrigerate 2-3 hours. Top with pie filling.

Lemonade Cake

1 lemon cake mix

1 small pkg. instant lemon pudding

4 eggs

1/2 cup oil

1/2 cup water

2 cup powdered sugar

1 (6 oz) can frozen lemonade, thawed
Heat oven to 350 degrees. Combine the cake mix, pudding, eggs, oil & water. Beat with a mixer until the mixture is smooth. Pour cake into a greased bundt cake (or a 9x13 glass pan works well too). Bake for approximately 35 minutes, or until an inserted toothpick comes out clean.
While the cake is cooking combine the powdered sugar and thawed frozen lemonade. Beat with a mixer until smooth. Once the cake is done, pierce the bottom of the cake (if using a bundt pan), or the top of the cake (if using a glass pan), with a fork, wooden skewer or dried spaghetti noodle-works great! Slowly spread half (if using a bundt pan, if your are using a pyrex pan spread the entire mixture) of the lemonade mixture over the cake, allowing it to soak in, & return the cake to the oven for an additional 5 minutes.
When the cake is finished baking, if using a bundt pan, allow it to cool for about 5 minutes before flipping it out. Once you flip it, poke additional holes in the top of the cake & slowly pour the additional lemonade mixture on top of the cake, creating a glaze.
Allow cake to cool & serve with whipping cream or cool whip. (if using a pyrex pan let the cake cool, & then add a layer of cool whip.)

*I found this recipe on someones blog-can't remember where. Cory made the cake pictured above for a bbq. The glaze didn't work properly, so he sprinkled powdered sugar over it as well.

Buttermilk Brownies

Dissolve 1 tsp. baking soda in 1/2 cup buttermilk
add 2 beaten eggs
1 tsp. vanilla
Set aside.

Bring to a boil:

1 cube margarine

1/4 cup cocoa

1 cup water

1/2 cup oil

Mix together:

2 cups flour

2 cups sugar

1/2 tsp. salt

Add to mixture above.

Stir in buttermilk & egg mixture.

Pour into a greased & floured cookie sheet. Bake at 375 degrees for 20 minutes. Frost immediately.

Frosting:

Heat to boiling: 1 cube margarine

1/3 cup buttermilk

1/3 cup cocoa

Stir in one package powdered sugar

1 cup chopped nuts (optional)

1 tsp. vanilla

Leave the brownies in the pan until you frost them. They are delicious kept in the fridge. I just keep them in the cookie sheet until they are gone....believe me, it doesn't take long!

**These are the brownies Grandma Altop always makes when we go camping.

Hamburger Rice

Brown 1 lb. hambuger; drain grease. Add 1 can of cream of chicken soup & 1/2 can of water. Add thyme, oregano & parsley to taste. Combine with cooked rice.

*Easy, easy meal & Cory LOVES it!

Sloppy Joes

2 lbs. hamburger

1 onion, chopped

1 cup ketchup

2 T. vinegar

4 T. lemon juice

3 T. worcestershire sauce

1/2 tsp. mustard

1 & 1/3 cup water

2 T. brown sugar

In an electric skillet brown hamburger & onion. Drain fat. Add all the other ingredients. Mix & simmer for 1 hour. Pour over hamburger buns.

Beef Stroganoff

In an electric skillet brown 1 to 2 lbs. of stew meat (dredged in 1/3 cup flour, 1 tsp. salt & 1/8 tsp. pepper) in 3-4 T. Crisco. Add a small clove of garlic & 1 chopped onion; brown with meat. Add 8 oz. can of tomato sauce & 1 1/2 cans of water & 2 T. Worcestershire sauce. Turn heat down, cover & simmer for 1 & 1/2 hours. Add 1/2 pint of sour cream. Serve over cooked egg noodles.

Oriental Beef Steak Strips

2 lbs. round steak, cut 1" thick

2 T. Crisco

1/3 cup soy sauce

2 tsp. sugar

1/4 tsp. pepper

1 clove garlic, minced

8 green onions, cut in 1 1/2 inch pieces

1/2 lb. mushrooms, halved

1 (8oz.) can water chestnuts, halved

2 green peppers, thinly sliced

3 carrots, cut with vegetable parer in thin strips, lengthwise

1/4 cup water

2 T. cornstarch

cooked rice

Cut steak in strips 1/8" thick & 3-4" long. Brown strips in Crisco. Pour off drippings, measure & add water to make 1 cup. Combine with soy sauce, sugar, pepper & garlic. Add to meat. Cover & simmer slowly, 45 minutes. After, add carrots, pepper, onions, mushrooms &water chestnuts to meat. Cover & continue cooking for 15 minutes. Combine cornstarch & water; use to thicken cooking liquid for gravy. Serve over cooked rice.

*Mom always mixes the rice with the meat.

Twice Baked Potatoes

6 large russett potatoes

1/2 cup butter or margarine, softened

3/4 to 1 cup milk or half & half

3 T. crumbled cooked bacon

3 T. finely chopped onion

1 T. snipped chives

1/2 tsp. salt

dash of pepper

paprika

1 1/2 cups shredded cheese, divided

Bake potatoes at 375 degrees for 1 hour or until soft. Allow to cool. Cut a thin slice off the top of each potato. Scoop out the pulp & place in a bowl; add butter & mash the pulp. Blend in milk, bacon, onion, chives, salt, pepper & 1 cup of cheese. Spoon into potato shells. Top with remaining cheese & sprinkle with paprika. Place on a baking sheet. Bake uncovered at 375 degrees for 25-30 minutes or until heated through.

Serves 6.

Sweet 'n Sour Sausage

1 lb. cooked kielbasa

1 can unsweetened pineapple chunks, undrained

1 1/2 cups baby carrots, cut 1/4 lengthwise

1 large green pepper, cut into 1" pieces

1 medium onion, cut into chunks

1/3 cup packed brown sugar

1 T. soy sauce

1/2 tsp. chicken bouillon granules

1/4 tsp. garlic powder

1/4 tsp. ground ginger

2 T. cornstarch

1/4 cup cold water

Hot rice or chow mien

In crock pot combine the first 10 ingredients. Cover & cook on low for 4-5 hours, drain. In a small saucepan, combine the corn starch & water until smooth. Bring to a boil, cook & stir for 1 minute or until thickened. Stir into sausage mixture. Serve with rice or chow mien noodles.

Serves 6.

Au Gratin Potatoes

Boil 6 to 8 large potatoes with their skins on. When they are fork tender, cool them & then peel off their jackets. Slice them up in pretty large slices into a 9 x 13 pan. Make a cheese sauce. Sprinkle Lawry's seasoned salt over them, pour the cheese sauce over & gently mix it into the potatoes. Sprinkle paprika over the top & bake at 350 degrees for 1/2 hour.

Sparkling Raspberry Lemonade

2 pkgs. (10oz. each) frozen raspberries in syrup, thawed

2 cans (12oz. each) frozen pink lemonade concentrate, thawed

2 cans (11 1/2oz. each) frozen raspberry juice cocktail concentrate, thawed

12 cups water

4 cans (12 oz. each) lemon-lime soda

1 lemon, thinly sliced

Carefully spoon raspberries with syrup into 2 ice cube trays. Add enough water to just cover raspberries. Freeze about 3 hours or until firm.

Mix lemonade concentrate, raspberry juice concentrate & water in very large plastic or glass pitcher. Refrigerate until serving.

Just before serving stir soda into lemonade. Place ice cubes in glasses, pour lemonade mixture over ice. Garnish with lemon slices.

Makes 24 servings.

Cheese Sauce

Melt 1 cube butter in saucepan, whisk in 1/2 cup flour stirring until smooth & bubbly. Slowly add 4 cups of milk stirring constantly until it is thickened & smooth. Remove from hear & add 4 cups of grated medium or sharp cheddar cheese & Lawry's Seasoned Salt to taste.

Small batch: Melt 1/2 cube butter, whisk in 1/4 cup flour.

Slowly add 2 cups milk.

Remove from heat & add 2 cups cheese & Lawry's salt.

*Mom makes this when we have ham. We put it on our sliced ham & baked potatoes. So good!

Sour Cream Potatoes

2 lb. bag shredded, frozen potatoes

1 can cream of chicken soup

1 pint (16oz) sour cream

1/2 cup melted butter

1/3 cup chopped green onion

1/2 cup grated cheddar cheese

2 T. melted butter

3/4 cup cornflake crumbs

Mix the soup & sour cream well in bowl & set aside. Pour the potatoes into a 9 x 13 pan. Pour the 1/4 cup melted butter over the potatoes. Add the onions & grated cheese & mix into the potatoes. Pour the soup mixture over the potatoes & mix in, spreading the potatoes evenly in the pan. Mix the cornflake crumbs & 2 T. melted butter together. Sprinkle over the top of the potatoes. Bake at 350 degrees for 30 minutes.

Shoyu Chicken

1 cup shoyu (soy sauce)

3/4 cup water

3/4 cup brown sugar

2 cloves garlic-mashed

grated fresh ginger

2 1/2 lbs. chicken thighs or wings

Combine all ingredients in a large pot. Mix well & add chicken pieces. Boil 1 hour or until tender.

Serve with rice & the sauce.

Butter Loaf

1 cube butter

1/4 cup sugar

1- 8 oz. sour cream

4 eggs

1 tsp. vanilla

1/2 cup oil

1 box Duncan Hines Butter Recipe Golden cake mix

Cream butter & sugar. Mix all ingredients with creamed mixture. Beat until nicely mixed. Pour into loaf pans or tube pan or cupcake cups. Bake for 45 minutes at 350 degrees or until cooked. (bake cupcakes according to box).

GLAZE: 1/2 cup powdered sugar. Mix with 1 heaping tsp of melted butter. Add hot tap water until right consistency for glaze. Pour over cake.

Caramel Popcorn

2 cups brown sugar

1 cup margarine

1/2 cup light corn syrup

1 tsp. salt

1 tsp. baking soda

5 quarts popped popcorn

Combine brown sugar, butter, syrup & salt in saucepan.

Heat until boiling. Continue cooking for 5 minutes, stirring constantly. Mix in baking soda. Place popped corn in large bowl & drizzle caramel over it, mixing well. Bake corn in large, greased roaster pan at 200 degrees for 1 hour; stirring every 15 minutes. Remove from oven, let cool & break into chunks.

Macaroni & Cheese

2 cups elbow macaroni

3 T. margarine

3 T. flour

2 cups milk

1/2 tsp. salt

dash of pepper

2 cups shredded cheese

Cook macaroni in boiling, salted water until tender. In a separate pan melt butter, blend in flour, add milk. Cook & stir until thick. Add seasonings. Add 1 1/2 cups of cheese, stir until melted. Place cooked macaroni in a 10" x 6" x 1 1/2" baking dish.

Pour sauce over macaroni, top with remaining cheese.

Bake at 350 degrees for 30 minutes.

*Recipe from Deborah Wilderman