Favorite Recipes

Phantom Ranch is proud to list many of our favorite recipes. As you can see much of the food we serve is made from scratch with high quality ingedients. We hope you enjoy our food when you come to camp, and that you enjoy these recipes at home.

Food Allergies

If you have any food allergies you can contact us for a menu of your upcoming retreat or camp session. We will send you a menu when it is prepared (usually a week or two before the event is scheduled to start) and you can check that with our listed favorite recipes.

Entrée Recipes

  • 30 lbs. pork cushion (cut into two fists size chunks)

Dry Rub (mix together and rub all over pork chunks)

  • .5 cup kosher salt
  • .25 cup black pepper
  • .75 cups packed brown sugar
  • .75 cups paprika
  • 1 Tbsp cayenne pepper
  • .25 cup garlic powder

Braising liquid

  • 6 cups apple cider vinegar
  • 1 cups liquid smoke
  • 12 cups pineapple juice or apple juice
  • Meat should be almost covered with liquid

Serves 100

Preheat oven to 325 degrees F.

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large pan. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour. 

Remove from oven and let stand until cool enough to handle. Shred the pork with forks or tongs until in bite sized pieces. Serve on Kaiser rolls.

BBQ Sauce: Use ½ Sweet Baby Ray’s and ½ cooking liquid. 

  • 4 chipotle peppers (from a can) plus all the adobo sauce it sits in
  • 1 bunch cilantro, chopped
  • 1 red onion, peeled and cut into large chunks 
  • 1 head garlic, peeled and cloves smashed 
  • 5 dry bay leaves
  • 2 teaspoons ground cloves
  • 1 tablespoon kosher salt
  • Juice of 4 limes
  • 1/2 cup cider vinegar
  • 5 to 7 pounds beef brisket
  • 4 to 6 cups beef or chicken stock

Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse till combined first before adding). Place the brisket on top of this mixture. (I like to cut my brisket in two pieces so it fits better in the slow cooker.) Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on. Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours.

I like to make mine before bed and then let it sit on WARM overnight. This allows the meat to cook fully and then come to a point where it can be shredded easily and will essentially fall apart when pulled with a fork. If you don’t have overnight to accomplish this, another hour of cooking on HIGH will get the job done. The meat will not be as tender, but will still be tasty.

Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. If you plan on frying it again before use, the small fat bits are extra tasty and should be kept! Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.

To keep it warm for guests you can return it to your slow cooker after you have removed the remaining liquid. That liquid is extra tasty and can be frozen into ice cube-sized portions to be used in other dishes later, if you so desire. Serve with fresh tortillas, onion, cilantro, and salsa.

Serves 30 tacos.

Ingredients:

  • 4 cups cooked black beans, well drained
  • 1 red onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 1 poblano peppers, roasted and chopped
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 2 tbsp chopped fresh cilantro
  • 1/4 tsp cayenne pepper
  • salt and pepper
  • 1 tbsp oil

Directions:

  1. In a large bowl, mash the beans with a potato masher.
  2. Mix in the red onion, red bell pepper, poblano or other roasted pepper, cumin, chili powder, cilantro, cayenne, salt and pepper.
  3. Heat the oil in a heavy skilled over med-high heat.
  4. Form the mixture into 6-8 patties and fry, about 2 minutes per side.
  5. Serve hot on buns or pita bread with lettuce, tomato and salsa of your choice.
  • 3 lbs pork, cut into fist size chunks
  • 1/2 tsp salt
  • 1 1/4 tsp cumin
  • 1 1/4 tsp chili powder
  • 1/5 tsp cinnamon
  • 1 bay leaf
  • 1 garlic clove chopped or smashed
  • 1/4 onion, chopped
  • 1 tbsp lime juice
  • 1 tbsp orange juice
  • water or chicken broth for braising

Preheat the oven to 325 ºF (177 ºC).

Mix together the salt, cumin and chili powder and rub all over the meat.

Place the meat in a large, heavy pot with the cinnamon, bay leaves, garlic and onion. Ideally, the pot is large enough so that the meat is in a single layer. Add juices and enough water or broth to almost, but not entirely, cover the meat.

Put the pot in the oven, uncovered, and braise for 3 to 3 1/2 hours. Stir the meat just a few times while it cooks. You’ll know the pork is done when it’s really tender, slightly browned and most of the liquid is gone.


Remove the pork from the oven. Put the meat on a cutting board and cut or shred it with your hands into thin strips.

Remove the bay leaves from the pot. Add the shredded meat back to the pot to mix with the juices. (Salt to taste)

  • 1 med. Onion chopped
  • 1 can diced tomatoes & green chilies
  • ¼ cup flour
  • 1 ½ cup chicken broth
  • 2 lbs. cooked chicken or turkey, shredded
  • 1 cup cream
  • 10-12 flour tortillas
  • ½ lb. grated cheddar cheese

Preheat oven to 350. Saut onion in oil until tender. In a blender, puree tomatoes & chilies. Add this to the onions. Sprinkle with flour and stir well. (You can first stir the flour into a small amount of water. This will help prevent lumps.) Add chicken broth and simmer until it thickens. (It won’t get too thick) In a bowl, stir together half of the sauce and the chicken. Add the cream to the remaining sauce. Place some of the chicken mixture into each tortilla, roll up, and put them into a 9×13 baking dish. Just before baking, pour the remaining cream sauce over the tortillas. Top with cheese. Bake for 30 minutes.

Ingredients:

  • 1 box Uncle Ben’s rice pilaf or wild rice
  • 5 lbs raw chicken breasts (cut into small pieces)
  • 6 cans of cream of chicken soup
  • .5 cup fresh lime juice
  • .5 tsp kosher salt
  • 1/8 tsp fine pepper
  • 1/3 tsp crushed red pepper
  • 1 tablespoons garlic, minced
  • .5 cups cilantro, chopped
  • .5 cups olive oil
  • 6 (6-ounce) boneless, skinless chicken breasts

Place chicken breasts in zipper-seal bag. Using a rolling pin or similar implement, flatten the thicker parts of the chicken so they match the thinner parts. You want a consistent thickness (no thinner than 3/4 of an inch) throughout to ensure the chicken cooks evenly.

Mix marinade ingredients and pour over chicken. Marinate at least 2 hours or overnight.

Remove from bag.

On gas grill over medium-high heat, grill chicken breasts with lid down for six minutes. Turn and grill with the lid up 6 to 10 more minutes or until chicken reaches 170 degrees on a meat thermometer.

  • Diced chuck roast
  • Carrots, chopped (or baby carrots)
  • Gold potatoes, chopped
  • Spanish onion, chopped (optional)
  • Celery, chopped (optional)
  • Mushrooms, chopped (optional)

Cook 3-4 hours at 325 degrees, covered.

Gravy:

  • (Based on 10 lbs of chuck roast)
  • 1.25 teaspoons minced garlic
  • 1-2 packets of dry brown gravy mix
  • 1/3 cup water
  • 25 oz condensed cream of mushroom soup
  • 25 fl. oz. cola (coke/pepsi, dr. pepper, etc)
  • 8 slices of bread
  • 15 eggs
  • 1.5 cups milk
  • 2.5 cups cheese
  • Salt & pepper to taste

Cut bread into cubes and place into greased pan. Crack eggs into bowl and add milk and salt and pepper to taste. Whisk together and then pour over bread. Sprinkle cheese on top. (Optional ingredients are ham, bacon, onions, peppers, mushroom, etc.) 

Bake at 300 degrees for 1 hour.

  • 6 pork chops (bone-in or boneless) thawed
  • 1/3 cup brown sugar
  • 1/4 tbsp. cayenne powder 
  • 1/4 tbsp. garlic powder
  • 1/4 tbsp. paprika
  • 1/4 tbsp. salt
  • 1/4 tbsp. black pepper 

Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like).

Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix.

Heat 1¾ cups of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned.

Transfer the chops to a baking sheet lined with foil then place in the oven for another 5 minutes.

Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.

  • 4-6 boneless chicken breasts
  • 4 Tbsp of butter
  • ½ cup of honey
  • ¼ cup mustard
  • 1 tsp salt
  • 1 Tbsp curry powder

Melt butter in shallow baking pan; stir in remaining ingredients. Roll Chicken pieces in this mixture to coat both sides, then arrange in single layer in same pan and bake. Bake at 350 for 30-45 min. flipping once in the middle.

  • 1/2 cup malt vinegar (or white vinegar)
  • 2 Tbsp dark rum
  • 2 Scotch bonnet peppers (or habaneros), with seeds, chopped
  • 1 red onion, chopped
  • 4 green onion tops, chopped
  • 1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 4 teaspoons ground allspice
  • 4 teaspoons ground cinnamon
  • 4 teaspoons ground nutmeg
  • 4 teaspoons ground ginger
  • 2 teaspoons molasses
  • 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
  • 1/2 cup lime juice
  • Salt and pepper

1. Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.
2. Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.
3. When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.
4a. Grilling Method
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
4b. Oven Method
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

  • 18 oz. raw pork chops on the bone, trimmed of all fat
  • 8 cups cooked jasmine rice to serve

Mongolian Marinade:

  • 1 cup hoisin sauce
  • 1 tablespoon sugar
  • 1 1/2 tablespoons soy sauce (if you use reduced sodium, I cannot guarantee that they will turn out good)
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon any brand hot sauce sauce
  • 1 1/2 teaspoons lee kum kee black bean chili sauce
  • 1 1/2 teaspoons crushed ginger (I bought the ginger in a jar that is like a paste)
  • 1 1/2 tablespoons minced garlic
  • 3/4 teaspoon fresh ground white pepper

Stir-Fry:

  • 1 tbsp olive oil
  • 1/2 tsp sea salt or kosher salt
  • 2 zucchinis
  • 1/2 an onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1/2 cup of reserved marinade set aside

Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet or heavy object like a bottle of wine or a marble rolling pin, pound the meat down to an even 1 inch thickness, being careful not to hit bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving. To make the marinade, combine all the ingredients in a bowl and mix well. Take out 1/2 cup marinade and set aside for later. Coat the pork chops liberally with the rest of the marinade and marinate for 1 hour.

Place the pork chops and the marinade the chops were in into a slow cooker on high. Cook for 3 1/2 hours, then take the pork chops out and remove the bone and any gristle and cut each chop into strips and cook for an additional 1 hour.

Turn the slow cooker off, and let the chops and sauce sit while you make the stir fry.

In a large frying pan or wok, heat olive oil over medium high. Add the vegetables and salt and stir frequently until the vegetables are no longer crunchy, but still have a crispness to them.

Once the vegetables are cooked, remove from heat and coat the vegetables with the 1/2 cup of reserved marinade and let them stand for a few minutes.

Cook the rice about 20 minutes before the vegetables then remove from heat and keep covered until ready to serve.

  • 1 pound mostacioli pasta
  • 1.25 pounds ground beef
  • 2 teaspoon italian seasoning
  • .5 #10 can of spaghetti sauce
  • 2-3 cups Mozzarella cheese
  • .5 teaspoon pepper
  • 1 teaspoon garlic powder

Boil mostaccioli noodles until they are still fairly firm. (Slightly under done). 

Cook ground beef until no longer pink.

Mix all ingredients in a large bowl. Pour into 13×9 pan. Sprinkle top with Mozzarella cheese. Cook in convection oven at 300 degrees for one hour. 

  • Ingredients:
  • 2.5 Tbsp olive oil
  • 2.5 lbs ground beef
  • chopped onions
  • chopped green peppers
  • ½ cup steak sauce
  • 1.25 cups beef broth
  • salt/pepper to taste
  • dash of Worcestershire sauce

Add oil to large skillet over medium high heat. Add ground beef & cook 5-6 minutes or until no longer pink.

Add the onion and bell pepper and continue to cook 2-3 minutes until tender. Drain any fat.

Stir in the steak sauce, beef broth and Worcestershire sauce. Season with salt and pepper. Cook until liquid is gone.

  • 1 c. Cream Cheese—softened
  • 1 c. Mayo
  • 1.25  Tbsp. Ground Cumin
  • .5 Tbsp. Salt
  • .5 Tbsp. Chili Powder
  • .25 tsp. Cayenne Pepper
  • 30 Flour Tortillas (warmed)
  • 4 Lbs. Deli Roast Beef (thinly sliced)
  • Tomatoes (thinly-sliced)
  • Lettuce
  • Red Onion (separated into rings)

In a small bowl, beat the cream cheese, mayonnaise, cumin, salt, chili powder and cayenne until smooth. Spread 1 tablespoon on one side of each tortilla; top with lettuce, roast beef, tomato and onion; roll up tightly. Cut on a diagonal.

  • 2 ½ Cups diced chicken
  • 8 oz. sour cream
  • 1 can cream of mushroom soup (10 ¾ oz.)
  • Salt and pepper to taste
  • 2 Tablespoons poppy seeds
  • 1 pkg. Ritz crackers

Combine chicken, sour cream, cream of mushroom soup, salt, pepper, and 1 � Tablespoons poppy seeds. Put into an 8×8 or 9×9 pan. Crush Ritz crackers and spread over the top. Sprinkle remaining poppy seeds on top. Cover and bake for 30 minutes at 350. Uncover and bake for another 10 minutes or until browned slightly.

  • 1 lb. boneless chicken breasts
  • 1 (10.75-oz.) can cream of mushroom soup
  • 6 oz. swiss cheese
  • ½ cup butter
  • 2 cups herb or chicken stuffing mix

Preheat oven to 350. Place chicken in a 9×9 greased casserole dish. Spread soup over chicken. Lay cheese on top. Melt butter and toss with stuffing mix. Cover chicken with stuffing. Cover dish and bake for 45 minutes, then uncover and bake for an additional 15 minutes.

  • 5 oz. butter
  • ½ cup flour
  • 4 cups chicken broth
  • 1 ¼ cup heavy cream
  • 3 cups cooked turkey
  • ¾ lbs. egg noodles (cooked al dente)
  • 23 cup parmesan cheese
  • ¼ cup bread crumbs

Heat 2 oz. butter in skillet and sauté mushrooms. (Set aside) Heat 3 oz. butter in large saucepan. Stir in flour and cook for a minute. Whisk in chicken broth and bring to a boil. Cook over low heat until thickened. Remove from heat and stir in cream and mushrooms. Layer ingredients in 9×13 pan. Noodles-turkey-sauce-noodles-sauce. Combine parmesan cheese and bread crumbs. Sprinkle over the top of the casserole. Cover and cook for 30-45 minutes at 325.

Side Recipes

  • 4 lbs. potato cubes
  • 50 oz. cans cream of chicken soup
  • 3 cups sour cream
  • 3 cups cheddar cheese
  • 1 stick of butter, melted
  • .5 onions, chopped 

Sauté onions in some of the butter. Combine all wet ingredients in large bowl. Mix well and then add potatoes and mix well.

Dump everything into an 13×9 pan. 

Bake in a convection oven at 300 for 1½ hours

  • .25 cups oil
  • .25 cups chopped onion 
  • 3 cups uncooked white rice
  • 4 cups chicken broth
  • 2 cups chunky salsa

Heat oil in a large skillet over medium heat. Stir in onion and cook until tender (about 5 minutes).

Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Serves 10

Salad Recipes

  • 1 lb broccoli cut into bit size pieces
  • 8 strips bacon, cooked and cut
  • ½ cup craisins
  • ½ cup red onions (optional)
  • ½ cup pine nuts (optional)

Dressing:

  • ½ cup sugar
  • 2 T. vinegar
  • 1 cup mayo

Serves 16

  • 5 cups strawberries, hulled and halved (about 1 1/4 pounds)
  • 2.5 cups mangoes, chunks
  • 2.5 cups melon, chunks
  • 1.25 cups pineapple chunk
  • 2/3 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1/3 cup sugar
  • 2/3 teaspoons salt
  • 1.25-1.75 teaspoons dried ancho chile powder

Combine all and chill at least 1 hour before serving.

Serves 10

  • 1 lb. pasta (cooked)
  • 1 bunch green onions
  • 3 oz. pepperoni (or to taste)
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 1 pint grape tomatoes (cut in half)
  • 1 can chopped black olives (optional)
  • 2 lbs. cheese cubed
  • Dressing:
  • ¾ cup veg. oil
  • ½ cup red wine vinegar
  • &frac23 cup grated parmesan
  • 2 tsp. oregano
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • ¼ tsp. pepper

Toss cooked pasta and cut vegetables together. Combine ingredients for dressing and mix well. Pour over pasta and vegetables. Chill and enjoy. Serves 16 as a side dish or 8 as a main dish.

Soup Recipes

  • ¾ cups chopped onions
  • ¼ cups butter
  • 1/3 cups flour
  • 6 cups water
  • 3 teaspoons chicken bouillon
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • 1 lb. fresh broccoli, chopped 
  • 1 cup milk
  • 1 cup half-and-half
  • 12 oz. Velveeta
  • 1 cup shredded cheddar
  • 1 cup uncooked rice (mix of brown and wild)

In a large saucepan over medium heat, sauté onion in butter until tender. Reduce heat to medium.

Stir in flour until completely blended. Add water, bouillon, garlic powder and pepper and stir.

Bring to a boil and add rice. Reduce heat and simmer for 25 min.

Add broccoli and milk. Simmer for another 10 min. until broccoli is done. Stir in half-and-half and cheese until cheese melts.

Makes 8-12 servings.

  • 5.5 cups potatoes, diced
  • 1 cup carrots
  • 1.5 cups onion
  • 2 cups diced, cooked ham
  • 7 cups water
  • 3 tbsp chicken base
  • 1 tsp pepper
  • .5 cup butter
  • .5 cup + 2 tbsp flour
  • 1 cup cream
  • salt to taste

Combine the potatoes, carrots, onion, ham, water, pepper and chicken base in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. 

In a separate saucepan, melt butter over medium-low heat. Whisk in flour, and cook, stirring constantly until thick, about 1 minute. Slowly stir in cream as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the cream mixture into the stockpot, and cook soup until heated through. Serve immediately

  • 3 cups reduced-sodium vegetable or chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can white (cannellini or navy) beans, drained
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 2 cups cooked ditalini pasta
  • 1 medium zucchini, chopped
  • 2 cups coarsely chopped fresh or frozen spinach, defrosted
  • 4 tablespoons grated Parmesan or Romano cheese
  • Basil sprigs, garnish, optional

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add ditalini pasta, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

  • 2 tablespoons canola oil
  • 1 1/2 cups chopped yellow onions
  • 1 cup chopped red bell peppers
  • 2 tablespoons minced garlic
  • 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
  • 1 medium zucchini, stem ends trimmed and cut into small dice
  • 2 cups fresh corn kernels (about 3 ears)
  • 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
  • 2 tablespoons chili powder
  • 1 tablespooon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cayenne
  • 4 large tomatoes, peeled, seeded and chopped
  • 3 cups cooked black beans, or canned beans, rinsed and drained
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable stock, or water
  • 1/4 cup chopped fresh cilantro leaves
  • Cooked brown rice, accompaniment
  • Sour cream or strained plain yogurt, garnish
  • Diced avocado, garnish
  • Essence, recipe follows, garnish
  • Chopped green onions, garnish
  • Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

Bread Recipes

  • 2 cups Flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 beaten eggs
  • 5-6 medium bananas mashed
  • 1 cup sugar
  • ½ cup oil or melted butter

Combine dry ingredients except for sugar. Combine eggs, bananas, sugar, and oil separately. Add wet ingredients all at once to flour mixture and stir just until moistened. Batter will be lumpy. Pour into 1 regular size loaf pan or 2 small loaf pans. Bake at 350 for 55-60 minutes for big pan or 40-45 for smaller pans. (The smaller pans can lend to a moister bread because of the shorter bake time.)

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 4 large eggs
  • 1 1/2 cups canned cream corn
  • 1/2 cup canned crushed pineapple, drained
  • 1 cup shredded Monterey Jack or mild white Cheddar cheese

1. Preheat your oven to 325 degrees.

2. Butter and flour a 9-inch square glass cake pan. (You can use a metal cake pan, but I’ve found the old-fashioned glass Pyrex brand works best.)

3. In a mixer, cream the butter and the sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. On a low speed, add the dry ingredients, and mix until blended well.

4. Pour the batter into the prepared pan and bake until a tester stuck in the center comes out clean, about one hour to an hour and fifteen minutes. Do not undercook the cornbread. It should be golden brown on top when done. 

  • 1 3/4 cups unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon fine salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated
  • 1 large egg
  • 4 to 5 tablespoons heavy cream or half-and-half

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in any add-ins you want (dried fruit, chocolate chips, nuts…).

In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.

  • 1 ½ cups flour
  • ½ cup yellow cornmeal
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • ½ cup butter, room temperature
  • ½ cup sugar
  • 2 lg. eggs
  • 1 cup milk

Preheat oven to 400. Coat a 12-cup muffin pan with veg. spray, including top edges. Mix flour, cornmeal, baking powder and salt in medium bowl. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, them milk. On low speed, blend in dry ingredients just until combined. Spoon batter into prepared muffin cups. Bake for 20 minutes or until tops are golden.

  • 1 1/3 cups warm water
  • 1/4 cup brown sugar
  • 1 1/2 tsp salt
  • 1/3 cup oil
  • 1 tbsp + 1/2 tsp yeast
  • 4 1/8 cups flour
  • optional: 1/2 tbsp garlic powder, 1/2 tbsp Italian seasoning

Combine the water, brown sugar, oil and yeast in mixing bowl with the bread hook. Add enough flour to make a pasty texture. Add in salt. Continue to add flour until dough doesn’t stick to the side of the bowl. Set aside to rise till doubled in size.

Roll out dough into a large rectangle about ¼ to ½ inch thick. Cut into strips about ¾ inch wide. Give each strip a twist and place on a greased cookie sheet. Let dough rise again before putting in oven.

BAKE AT 375 FOR 10-15 MINUTES. 

Brush with butter and sprinkle with garlic salt and Parmesan cheese.

Yields 25 breadsticks.

  • 1/2 cup granulated sugar
  • 3 teaspoons cinnamon
  • 1/2 cup (1 stick) butter
  • 1 cup packed brown sugar
  • 1 8-ounce package cream cheese
  • 2 12-ounce cans refrigerated biscuits (10 count)
  • 1 1/2 cup coarsely chopped pecans or walnuts

Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.

Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

  • Flour – 1722 grams
  • Water – 1134 grams
  • Yeast – 56 grams
  • Salt – 35 grams

Makes 7 loaves

  1. Mix your dry ingredients first
  2. While they are mixing, measure out the warm water
  3. Add the water to the dry ingredients, let it mix until it forms the dough
  4. Let it mix for 10 more minutes
  5. After mixing take it off the mixer, seal it with plastic wrap then towel over than let it rise
  6. After it has doubled in size weigh them into 400 gram balls each
  7. Once formed score them and place on a baking sheet let them raise again
  8. Preheat oven to 350, once it is preheated place the baking sheet in the oven and cook them for 30 minutes
  9. Let them rest before cutting them
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons minced garlic (optional)
  • 1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. 

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. 

During the second rising, preheat grill to high heat. 

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

  • 5oz. yeast
  • 10oz. sugar
  • 5oz. salt 
  • 12oz. shortening
  • 14oz. milk powder
  • 5 quarts warm water
  • Flour until dough pulls away from mixing bowl

Makes 150 rolls

  1. Add warm water, melted shortening, milk powder, and sugar and mix with hook attachment. Add yeast, then some flour until pasty. Add salt. Continue to add flour until the dough pulls completely away from the sides of the mixing bowl.
  2. Let the dough rise until doubled. Then form into rolls (4×6) on sheet pan with a baking sheet. At this point turn on the oven to 350. Let rolls rise again until doubled and then bake for 20-25 minutes (until browned on top).
  3. *To make sandwich rolls. Roll out dough to 1inch thickness. Use largest circle cookie cutter to cut rolls.
  • 10 cups milk
  • 2.5 cups corn meal
  • 2.5 cups butter
  • 2.5 cups sugar
  • ¼ cup salt
  • ½ cup + 2 tbsp yeast
  • 2.5 cups water
  • 10 eggs

Heat milk and corn meal to make a hot mush

Pour over butter, sugar, and salt

Once the butter is melted and the mixture has cooled to warm add the yeast, water, and eggs

Add flour until the dough pulls away from the mixer completely

Let rise until doubled in bulk

Roll out to ¾ inch thick and use a 1 cup measure to cut out circles and place on baking sheet

Let rise again 

Bake at 350 until golden brown (about 20 minutes)

Take out and brush tops with melted butter

Yields 100 large rolls

  • 1 cup flour
  • 1 cup cornmeal
  • ¼ cup of sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg, lightly beaten
  • 1 cup sour cream
  • ¼ cup butter, melted

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened. Pour into a greased 8×8 pan. Bake at 350 for 20-25 min or until a toothpick inserted near the center comes out clean.

  • 1 ¾ cups boiling water
  • 1 cup All-bran cereal bran buds
  • 1 Tablespoon salt
  • ¾ stick butter
  • ¼ cup honey
  • ¼ cup molasses
  • ¼ cup powdered milk
  • 1 cup cool water
  • 2 Tablespoons yeast 
  • 2 cups whole wheat flour
  • 3-5 cups white flour (enough to make stiff dough)

Pour boiling water over mixture of bran buds, salt, butter, honey, molasses and powdered milk. Once butter is melted add 1 cup cold water to help cool mixture.

When still warm, but not hot, add yeast. Stir in wheat flour and then slowly add white flour until dough pulls away from the sides of your mixing bowl (about 4 cups).

Knead dough for 10 min. then allow dough to rise to twice its size. Punch down and allow rising once more.

After two risings divide into 2 pans and let rise until it fills the pan. Bake in a preheated over at 400 for 30-35 min. 

Dessert Recipes

  • 1 lb, 3 oz flour
  • 2 tbsp baking powder
  • .5 lb butter
  • 1 lb, 6 oz sugar, granulated
  • 1 tsp salt
  • 1 cup 1st milk
  • 4 eggs
  • 1.25 cup 2nd milk
  • 1 tbsp vanilla
  • 1/3 #10 can apples

Preheat oven to 350.

Place flour, baking powder, and butter in mixer bowl. Mix on low speed for 2 minutes, using flat beater. Scrape sides of bowl and mix again. 

Combine sugar, salt, and 1st milk. Add to flour mixture. Mix on low for 2 minutes. Scrape sides of bowl and mix again. 

Combine eggs, 2nd milk, and vanilla. Add half to flour mixture. Mix and scrape bowl. Add the rest and mix. Scrape bowl and mix again. 

Pour batter into pans. Top with sliced apples. Sprinkle top with cinnamon and sugar. 

Bake at 350 for 35-45 minutes or until toothpick comes out clean.

Top with Powdered Sugar Glaze while still warm.

  • 1 lb powdered sugar
  • .25 karo syrup, light
  • .25 cup + 2 tbsp water, hot
  • 1 tsp vanilla

Stir together water, karo syrup, and vanilla. Pour into large bowl with sugar and stir until smooth.

Preheat oven to 325°F Grease 2 9×13″pans(or entire 12-cup tube pan).

In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine flour and baking powder.

In a small bowl, combine milk, rum and vanilla.

Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.

Pour batter into prepared pan; sprinkle evenly with chopped pecans.

Bake 30-40 minutes (1 hour and 10-15 minutes if in tube pan) or until toothpick inserted into center comes clean.

Pierce top of cakes 10-15 times with a thin skewer. Pour Rum Glaze over hot cake.

Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.

Rum Glaze:

  • In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved
  • 1 cup corn syrup
  • 1 cup granulated sugar
  • 1 cup peanut butter
  • 6 cups Rice Krispies
  • 12 oz. semi-sweet chocolate chips

Mix corn syrup and sugar in a large pot and bring to a boil over medium heat. Remove from heat and add peanut butter. Stir until melted. Slowly mix in the Rice Krispies. Spread this mixture evenly in a 9×13 pan and pack down. Melt the chocolate chips and spread evenly over the top. Let chocolate harden and enjoy.

  • Bread:
  • ¾ oz. yeast
  • ½ cup warm water
  • 2 ½ oz. sugar
  • ¾ oz. salt
  • ½ Tbsp. cinnamon
  • 1 ¾ oz. powdered milk
  • 1 ½ oz. shortening
  • 2 cups warm water
  • Flour
  • Filling:
  • 1/3 lb. butter, softened
  • Brown sugar
  • Cinnamon to taste
  • Frosting:
  • 8 oz. cream cheese, softened
  • 8 oz. butter, softened
  • 1 tsp. vanilla
  • 4 cups powdered sugar (or to preference)

Bread: Dissolve yeast in ½ c. warm water. Combine sugar, salt, cinnamon, and powdered milk in mixing bowl. Add water and melted shortening. Mix this all together then mix in dissolved yeast. Begin to add flour while mixing. Continue to add flour, while mixing, until the dough pulls completely away from the sides of your mixing bowl. Then let the dough knead for 5-10 minutes. Cover dough and let it rise until doubled in bulk.

Meanwhile, soften butter so that it is easily spreadable. Also combine some brown sugar with cinnamon to your liking. (The proportions of butter and cinnamon sugar will vary from person to person. You will just have to try it to see how much of each you prefer. If there is too much butter it will pool in the pan. If there is too much cinnamon sugar they will be dry. You want it to be a gooey brown sauce when they come out of the oven.)

Once dough is doubled punch it down and turn it out onto a floured surface. Roll the dough out into a long rectangle. Spread with butter and cinnamon sugar. Roll up the dough and cut into 1 ½ in. slices. Place these in a greased pan with the cut side up. Leave enough space in between them that they have plenty of room to rise. (They will most likely double in bulk again) Cover and let rise until doubled. Preheat oven to 350 and cook for about 30 minutes. Take out and top with cream cheese frosting.

Frosting: Cream butter and cream cheese together. Add vanilla then powdered sugar one cup at a time. (Some people may like more or less sugar depending on how cream cheesy you want the frosting.)

  • 3 cups flour
  • 2 cups sugar
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup oil
  • 1 tsp white vinegar
  • 1 tsp vanilla
  • 2 cups cold water
  • 1 cup whipped topping (unwhipped)

Mix together all dry ingredients. Then add wet ingredients and mix thoroughly.

Bake at 350 for about 40 minutes (Until toothpick comes out clean)

Let cool completely and then top with whipped topping.

  • 1.5 cups brown sugar
  • 1 cup white sugar
  • 1.5 cups butter
  • 5 eggs
  • 1 tbsp vanilla
  • 3 cups chocolate chips
  • 3.75 cups flour
  • .75 tsp baking soda
  • .25 tsp salt
  • .75 cup cocoa powder

Cream together both sugars and butter. Add eggs and vanilla. Then add flour, baking soda, salt, and cocoa and mix well. Last add chocolate chips. Scoop using #30 ice cream scoop. Bake in preheated oven at 350 for 8-10 minutes.

Yields 50 cookies

  • 10oz butter
  • 6 oz flour
  • 6 oz quick oats
  • 1 lb brown sugar

Stir together flour, oats, and sugar. Cut in cold butter until a crumbly consistency. Spread over any fruit crisp in 12×18 pan.

  • 2 cups sugar
  • 1 cup flour
  • 1 cup cocoa powder
  • ½ lb. butter (melted)
  • 4 eggs (add 1 at a time)
  • 1 cup chocolate chips

Combine dry ingredients. Add melted butter until completely mixed. Add eggs one at a time until completely mixed. Add chocolate chips. Pour into greased 9×13 pan. Bake for 30-40 minutes at 350 deg.

  • 2 cups sugar
  • 1 cup flour
  • 1 cup cocoa powder
  • ½ lb. butter (melted)
  • 4 eggs (add 1 at a time)
  • 1 cup chocolate chips

Combine dry ingredients. Add melted butter until completely mixed. Add eggs one at a time until completely mixed. Add chocolate chips. Pour into greased 9×13 pan. Bake for 30-40 minutes at 350 deg.

  • 2 1/2 c. pretzels (crushed fine)
  • 3 Tbsp. brown sugar
  • 3/4 c. butter
  • 1 (6 oz) pkg instant strawberry jello
  • 1 10 oz. pkg. frozen strawberries or small container (16 oz) sliced fresh strawberries (I prefer fresh)
  • 1 ( 8 oz ) pkg cream cheese
  • 1 c. sugar
  • 8 oz. cool whip

Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn’t sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.

Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust make sure you spread completely to the edges to create a seal so your jello doesn’t leak through. Pour jello over cream cheese layer. Refrigerate.

  • 3 cups oats
  • 3/4 cup brown sugar, packed
  • 3/4 cup butter, melted
  • 3/4 cup karo syrup
  • 4 oz chocolate chips
  • 1/2 cup peanut butter

Mix oats, sugar, butter, and Karo syrup together. Press into greased 13×9 pan. Bake at 350 for 20 minutes or until golden brown. Melt chocolate chips and peanut butter together and spread over the cooled crust. Chill and serve. 

Variation: To make peanut-free omit peanut butter and double the chocolate chips.

  • ¾ lb. brown sugar
  • ½ lb. butter
  • 1 ½ tsp. salt
  • 1 ¾ tsp. soda
  • 3 large eggs
  • ½ lb. flour
  • ½ lb. oatmeal (ground finely)
  • ½ lb. chocolate chips

Cream butter and sugar together. Add eggs and vanilla. Add remaining ingredients until well blended. Use #30 ice cream scoop to form cookies. Bake at 350 deg. for 10-12 minutes.

  • 105 Oreos – 75 whole, 30 crushed
  • 5 lbs. cream cheese, room temp
  • 2½ cups sugar
  • 2½ teaspoon vanilla
  • 10 eggs
  • 2½ cups sour cream
  • pinch of salt

Preheat oven 275. Using paper muffin liners, place one Oreo at the bottom of each cup.

Beat the cream cheese until smooth. Add sugar and combine. Beat in vanilla, then eggs one at a time. Beat in sour cream and salt. Do not over mix.

Bake until filling is set, about 22 minutes.

Transfer to wire racks to cool. Refrigerate at least 4 hours before serving, or overnight.

(Makes 75 cupcakes)

  • 2 ½ cups peanut butter
  • ½ cup butter
  • 4 cups powdered sugar
  • 3 cups rice krispies
  • Melted semi-sweet chocolate (as much as needed)

Melt butter and peanut butter together. Mix powdered sugar with rice krispies. Pour peanut butter mixture over cereal and mix thoroughly. Form into balls and dip into chocolate. Place on wax paper to harden.

  • 2 ¼ cups flour
  • 2 cups brown sugar (packed down)
  • ½ cup butter
  • 2 eggs
  • 1 cup peanut butter
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 ½ cups milk
  • 1 tsp. vanilla

Blend first three ingredients to a crumbly consistency then remove 1 cup. Add remaining ingredients to remaining dry mixture. Make sure everything is mixed well. Pour into greased pan (9×13). Sprinkle the 1 cup of crumb topping on top and then sprinkle with 1 cup of chocolate chips. Bake at 350 for 30-40 min.

  • ½ lb. sugar
  • ½ lb. brown sugar
  • ½ lb. butter
  • ½ lb. peanut butter
  • 3 eggs
  • 1 tsp. vanilla
  • 1 lb. flour
  • ¼ oz. baking soda
  • ½ oz. milk powder

Blend first 4 ingredients until creamed. Add all remaining ingredients until well blended. Use #30 ice cream scoop to form balls and then pat down with a fork. Bake at 350 deg. for 10-12 minutes.

  • 16 eggs
  • 6 2/3 cups granulated sugar
  • 4 cup vegetable oil
  • 60-ounce can pumpkin
  • 8 cups sifted all-purpose flour
  • 8 teaspoons baking powder
  • 8 teaspoons ground cinnamon
  • 4 teaspoon salt
  • 4 teaspoon baking soda

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 18×26-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

  • 6 oz. semi-sweet chocolate
  • ½ cup butter
  • ½ cup peanut butter
  • 6 cups rice chex
  • 1 ½ cups powdered sugar

Melt chocolate and butter on low heat. Stir in peanut butter, mix together well. Add cereal and coat thoroughly. Use a bag or a large bowl to toss mixture in powdered sugar.

  • 2 ½ sticks butter
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • ¾ cup cocoa powder
  • 1 tsp soda
  • ½ tsp salt
  • 1 bag Reese’s peanut butter chips

Cream sugar and butter together until fluffy. Add eggs and vanilla until well mixed. Combine flour, cocoa powder, salt, and baking soda together. Add slowly to wet ingredients until thoroughly mixed. Add peanut butter chips. Scoop using #30 ice cream scoop. Bake at 350 for about 10-13 min.

  • 12 tablespoons of butter
  • 1 lb marshmallows
  • 9 oz Rice Krispies

Melt butter in large pot. Add marshmallows and melt stirring occasionally. When mallows are completely melted remove from heat and add rice krispies. Stir in and then press down into 13×9 pan. 

Variations: Use ½ rice krispies and ½ Fruity Pebbles or ½ rice krispes and ½ cocoa krispies

  • 1 cup corn syrup
  • 1 cup sugar
  • 1 cup peanut butter
  • 6 cups Rice Krisipes
  • 12 oz. chocolate chips

Mix Corn syrup and sugar in a large pot and bring to a boil over medium heat. Add peanut butter and mix until melted. Remove from heat. Pour Rice Krispies into a large mixing bowl. Pour peanut butter mixture over them and mix thoroughly. Divide into pans and press down firmly. Put a small amount of oil in a large pot. Heat and then add chocolate chips in batches, stirring until melted. Spread evenly over Rice Krispies. Cool, cut, and Enjoy.

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 ¾ cups flour
  • 1 tsp. vanilla
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • ½ cup sugar
  • 1 Tbsp. cinnamon

Cream butter and sugar together, add eggs and vanilla. Blend in flour, cream of tartar and soda. Mix well. Roll into balls the size of large marbles. Combine sugar and cinnamon. Dip cookies into this mixture until well coated. Bake on ungreased cookie sheet until lightly brown. About 10-12 minutes in preheated 350 deg. oven. Makes 3 dozen cookies.

  • 8 cups sugar
  • 13 cups flour
  • 2 Tbsp + 2 tsp baking powder
  • 4 tsp salt
  • 3 cups butter, soft
  • 5 cups milk, room temp (just put in the micro for a minute or two)
  • 3 Tbsp vanilla
  • 16 eggs

Preheat oven to 325. Grease and flour a 18×26 cake pan.  In a mixing bowl, combine flour, sugar, baking powder, and salt. Add butter and beat at low speed until the mixture looks like sand. Combine milk and vanilla and add all at once. Scrape sides and bottom of bowl and mix until smooth. Add eggs slowly scraping bowl throughout. Pour into cake pan and bake for 50 minutes or until a toothpick comes out clean from the middle of the cake. 

Syrup and Topping

Thaw 1 container frozen strawberries and strain the liquids from the solid. 

Puree the solids in a blender and set aside. 

Heat about 4 cups of liquid to a boil and add ½ cup strawberry flavored gelatin. Let cool to room temperature.

Meanwhile poke a bunch of holes in the top of cooled cake. Slowly pour liquid evenly over cake. Wrap with plastic and refrigerate until gelatin is set, at least 3 hours or up to 2 days.

Once gelatin is set spread strawberry puree on top of cake. 

Make whipped cream and spread that over the puree. Cut and serve.

  • 4 cups flour
  • 1 tsp soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 2 eggs
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1cup butter
  • 1 cup oil
  • 1 Tbsp vanilla

Cream butter, oil, and sugar together. Add eggs and vanilla, then add dry ingredients. Use a #30 ice cream scoop to make cookies. Pat down slightly with a fork and spread sprinkles over the tops. Bake at 350 for 10-15 min.

  • 6.5 cups flour
  • 4 cups sugar
  • 1 tbsp + 2 tsp baking powder
  • 2 tsp salt
  • 1 cup cocoa powder (if making chocolate cake)
  • 1.5 cups oil
  • 1.5 cups water
  • 8 eggs
  • 2 cups sour cream

Preheat oven to 350. Grease and flour pan. 

In a mixing bowl, combine flour, sugar, baking powder, salt, and cocoa (if using). Stir until blended. 

Add oil, water, eggs, and sour cream and stir until completely blended. 

Bake for 45-55 minutes or until a toothpick comes out clean.

  • 1 cup vegetable shortening
  • 1 cup water
  • 4 tbsp unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 2 eggs
  • 1 tsp baking soda

Icing Ingredients:

  • 1/4 cup vegetable shortening
  • 6 tbsp whole milk
  • 4 tbsp unsweetened cocoa powder
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts or pecans (optional)

1. Preheat the oven to 350 degrees F. Grease an 11×15-inch jelly roll pan.

2. Place the shortening, water, and cocoa powder in a large pot (at least 4 quarts) and bring to a boil over medium-high heat. Remove from the heat and whisk in the flour, sugar, and salt. Whisk well until thoroughly combined. Add the sour cream, eggs, and baking soda, and again whisk until thoroughly combined and batter is smooth.

3. Pour batter into the prepared pan and smooth the top with a spatula. Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.

4. Meanwhile, make the icing. In a 2-quart saucepan over medium-high heat, bring the shortening, milk, and cocoa powder to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract, mixing until smooth. Stir in the chopped nuts.

5. When you remove the cake from the oven, immediately pour the hot icing over the cake, gently spreading it into an even layer over the cake. Let the icing set for about 30 minutes. The cake can be served warm or at room temperature.

  • 1 pkg. yellow cake mix
  • 1 pkg. instant chocolate pudding (approx 4-oz.)
  • 1/2 cup sugar
  • ¾ Cup Oil
  • ¾ Cup Water
  • 4 Eggs
  • 1Cup Sour Cream
  • 1 Cup chocolate chips (optional)

Preheat oven to 325. Grease and flour a 9×13 pan. In a mixing bowl, combine cake mix, pudding mix and sugar. Stir until blended well. Add oil, water, eggs and sour cream into mixture and stir well. Bake for 45-55 min. Top with Grandma Ginny’s Chocolate Frosting.

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