Recipes to Share: Tried and True from Our Homes

                                   

I'm so happy that you all have chosen to join in with this.  I've been looking over the recipes as they've come in and there are definitely a few I want to try myself.  Thanks again to Lana for thinking of doing this. I hope we can make it a regular feature once a month.

Since Lana suggested this post and was the first to reply, I'm going to start with her shared recipes:

Oh YAY! Thanks for doing this!

Easy and delicious-http://www.kevinandamanda.com/recipes/dinner/salsa-verde-chicken-and-rice.html

Delicious but make sure to make exactly as directed for the yummy flavor-http://bellyfull.net/2014/03/11/kielbasa-and-cabbage-skillet/

This coleslaw will keep for 4-7 days depending on how fresh your cabbage is-I use regular milk instead of buttermilk which I never have on hand. http://www.crunchycreamysweet.com/kfc-coleslaw-copycat-recipe-card/

I freeze half of this for another meal for us. Delicious with mashed potatoes. http://www.tasteofhome.com/recipes/italian-style-salisbury-steaks

This recipe can be simplified by using broth from your freezer and cooked chicken of any kind but it makes a ton and is worth the work as written. I frequently make it when a bunch of our kids will be home and they all love it and my gluten free daughter can eat it too. http://www.southyourmouth.com/2013/02/chicken-sausage-dirty-rice.html


From Karla:

OH Lana had a great idea!! I love the idea of a recipe swap post. I'll give you one that I discovered some time last year after I was given two free bread machine. After years of not having one and not wanting one, I finally realized I really missed making bread but with my busy job and church and life I don't have the same time I used to in order to make it by hand. I used to make cinnamon rolls sometimes for weekend breakfasts and then I discovered this super easy recipe for probably the most consistently delicious cinnamon rolls I've ever made. It's now a staple recipe at my house. The only thing I change is to add more butter, cinnamon and brown sugar on the dough when I roll it up. 

This is totally worth getting out that neglected, forgotten bread machine or spending $5 for one of the many out at thrift stores. And though we are all trying to eat healthier, it's a nice once-in-awhile treat. Enjoy!

http://moneysavingmom.com/2010/01/bread-machine-cinnamon-roll.html

Deanna shared these:

I'm going to leave two recipes. This first one is a Pinterest recipe review that we LOVED! Because it isn't my recipe I have linked to the original in the post rather than writing out the recipe. I'm not sure if that meets your guidelines so I'll also include a recipe I made up myself. 

http://lifewithdee.com/best-ever-enchiladas-pinterest-recipe-review/

http://lifewithdee.com/leek-potato-corn-chowder/

note from me:  I happened to go look at the enchilada recipe when Dee made it for her own dinner. They look really good!

Kathy has these to share:
We like this recipe for teriyaki sandwiches from Taste of Home:
http://www.tasteofhome.com/recipes/teriyaki-sandwiches

My favorite dessert:
http://www.tasteofhome.com/recipes/chocolate-souffle 

Colleen Gold offered up this recipe with her notes on variations and side dishes:
I love Lana's idea. This recipe was originally for Shrimp but I have used it with chicken tenders. Watch carefully because of the honey. I serve it with rice in which I add toasted almonds & coconut & cook in broth. 

Garlic Honey Shrimp
• 1 lb. shrimp, peeled and deveined with tail on
Sauce:
• 1 teaspoon garlic, minced
• ½ teaspoon ginger, minced
• 4 tablespoons honey
• 2 tablespoons soy sauce
• Combine the sauce ingredients and divide it into half
• Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade
• Over medium high heat in a 10" skillet, pan sear the shrimp in some oil. Sear them on both sides in batches of 2 until browned, about 1 minute per side
• Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan
• Dish and serve hot drizzled with the remaining sauce
Enjoy Colleen 

Nilsa  shared this:
I must share my favorite crock pot recipe. Low in fat, family friendly and east prep. My house smells amazing when I come home from work. http://www.slenderkitchen.com/recipe/slow-cooker-coconut-basil-chicken 


Doris shares her favorite appetizer recipe which can be made solid as a cheese ball or as a dip.  Very versatile!

This is an old recipe for dip.

1 pkg. dried chipped beef
1 bunch green onions (average size)
Cream cheese, 8 oz. (softened)
1 can cream of mushroom soup

Cream mushroom soup and cream cheese together. Cut dried beef and green onions into small pieces and stir into soup mixture.
Use any chips or crackers you'd like. I use Scoops.

If you'd rather have a cheese ball, leave out the soup.

This is always a hit when I take it to a snack buffet. There's never any left. 

For myself I'll share one more family favorite.  It's an easy cobbler recipe and I have made variations of this using everything from fresh to canned to frozen fruits.  I've even made this using applesauce and oranges, not your usual cobbler ingredients.  I'm sharing the original recipe which will fill a 13 x 9 pan easily.  I reduced it down this weekend to 1/4 of the ingredients (so easy to divide since it is all even numbers) and made a small cobbler for John and I.  I used fresh strawberries this weekend.

Easy Cobbler

2 sticks melted butter
2 cups self-rising flour
2 cups milk
2 cups sugar
4 cups fresh fruit (more or less)

Heat oven to 350F. Grease a 13 x 9 baking dish.   I usually start by melting the butter in the dish I mean to use for baking the cobbler.  It is an easy way to grease the pan and takes advantage of the oven pre-heating.  In a bowl, mix butter, flour, milk, sugar and beat until just smooth and no lumps remain.  Put fruit in bottom of pan, then pour over batter.  Bake in 350F oven for about one hour.  The cobbler should be golden brown and tender but done at that point.   This should serve about 12 people.  I reduced our recipe down to 1/2 cup measures on the batter ingredients and just 1 cup of fruit and it was still enough to serve 4 or 3 quite generous servings.