Tapioca Pudding - Recipes from the '80s

 

3 Tablespoons granulated tapioca 

⅓ cup sugar 

1 egg, well beaten

3 cups milk 

1 teaspoon vanilla extract

Combine tapioca, sugar, milk and egg in medium saucepan and let stand 5 minutes. Cook on medium heat, stirring constantly, until mixture comes to a full boil. Add in vanilla extract. Cool 20 minutes. Stir. Serve warm or chilled. Refrigerate leftover pudding.

Green Bean Almondine - Nuts!

1 pound fresh green beans

¼ cup slivered almonds 

2 Tablespoons butter

2 cloves garlic, chopped

Salt and black pepper to taste

Place beans in a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high until almost tender, 8-10 minutes. Drain in a colander then run under cold water to keep greens fresh. 

Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden; about 5 minutes. Watch closely so as not to burn. Take the pan off the heat and add butter to melt. Return to heat and add garlic. Add green beans, salt and pepper to taste and mix until heated through; about 5 to 7 minutes.

Canned Fruit Salad - Seasonal Fruits

5 cans of fruit (ideas include: pears, peaches, pineapple, grapefruit, mandarin oranges, mixed fruit)

1 cup shredded coconut

1 can maraschino cherries

Drain juices from canned fruits into a separate container (reserve juices).

To take this recipe up a level, try adding fresh seasonal fruits right before serving. Also, if you do not like coconut, put a dollop of cool whip or whipped cream on top to make it a light dessert.

Fruit Punch - Seasonal Fruits

½ cup sugar

Fruit juice from 5 cans of fruit

1 package fruit punch Kool Aid

Stir in ingredients, add additional sugar to taste. 

Jalapeno-Bacon Deviled Eggs - BBQ Picnic

8 hard boiled eggs, shelled, halved and yolks separated in a separate bowl and smashed finely. 

¼ cup mayonnaise or miracle whip 

1 teaspoon yellow mustard 

1 Tablespoon pickle relish or additional to taste

1 Tablespoon jalapenos, fresh picked and finely chopped

1-2 bacon strips, cooked until crisp and crumbled 

Mix miracle whip and mustard and taste. Neither ingredient should be stronger than the other. Add pickle relish and then jalapenos. Mix into yolks a quarter at a time. Spoon or pipe eggs. Garnish with bacon pieces and jalapeno slices. 

Breakfast Burrito - Eggs & Peeps

1 egg 

1 Tablespoon water

2-3 sausage links, cooked and crumbled 

1 tortilla 

Basil and pepper to taste 

Garnish with shredded cheese, salsa and sour cream

Crack egg into saucepan with water and scramble egg. Add cooked and crumbled sausage to mix. Add basil and pepper to taste to egg/sausage mixture. Warm tortilla in microwave, if desired. Place mixture in middle of tortilla. Add shredded cheese, salsa and sour cream, if desired. Toppings may also include avocado or sliced peppers and onion. Wrap tortilla up and enjoy!

3 Ingredient Coleslaw - Salads in a Jar

16 ounce bag of raw coleslaw

½ cup raw whole pine nuts

½ cup poppy seed dressing

Mix all ingredients and refrigerate for at least 2-3 hours. Pour into bowl and enjoy. This salad is sweet, easy and delicious.

Chicken Lettuce Wraps - Intimate Recipe

1 cup chicken, diced 

1 Tablespoon olive oil

1 garlic clove, minced 

1 teaspoon ginger, minced 

1 Tablespoon rice wine vinegar 

1 Tablespoon soy sauce 

2 Tablespoons green onion, chopped 

½ cup white rice, cooked 

¼ carrot, grated

2 large lettuce leaves 

Place the olive oil in a frying pan and cook over medium heat until it begins to sizzle. Place the  garlic, ginger, and green onion in the frying pan and cook until they begin to soften. Add the chicken, rice wine vinegar and soy sauce. 

When the chicken is heated through, remove the pan from the stove. Place the lettuce leaves on a plate, and divide the rice and carrots between them. Divide the chicken mixture between the leaves, roll them closed and serve.

Original recipe from Cooking for One by Kimberly Stevens

Fast and Fabulous Brussels Sprouts

I found this recipe on a whim and texted it to my husband to make for dinner that night. It was delicious and turned out great.  Not only will we be making this again, but I want to experiment with some different spices to jazz it up. What we did find out making it was that it is quick, easy, and makes Brussels sprouts that will melt in your mouth. I will add pictures the next time we make it as we ate it so quickly this time, there was nothing left!

1 pound Brussels sprouts, trimmed and halved 
3 Tablespoons butter, melted (I did not melt the butter, but just added it to the slow cooker and it was fine)
1 1/2 Tablespoon Dijon mustard (this was also a ballpark; I think I did 3 squirts)
1/2 teaspoon (2 shakes) tarragon
1/2 teaspoon (a pinch) salt
1/4 teaspoon ground black pepper (do not add more than this because the pepper will overpower the tarragon)
1/4 cup water
Garnish: fresh tarragon (we did not have this but they were still very tasty)


Combine all ingredients except fresh tarragon garnish in slow cooker. Cover and cook 2-2 1/2 hours on high or 4-5 hours on low, or until sprouts are tender. Some sprouts might get brown or crispy. Stir before serving and garnish with tarragon, if desired.



This recipe originates from the Fix-It and Forget-It Best of Fall Recipes: Quick and Delicious Slow Cooker Meals by Hope Comerford.

Woolworth’s Cheesecake - Grandma's Recipes

1 (3 ounce) lemon JELLO

1 cup boiling water 

1 box graham cracker crumbs (3 cups) or more for thicker crust 

1 stick melted butter 

1 (8 ounce) package cream cheese 

1 cup granulated sugar 

5 Tablespoons lemon juice 

1 can evaporated milk, well chilled, OR 1 ½ cups heavy whipping cream

Dissolve JELLO in boiling water. Cool until slightly thickened. Mix ¾ graham cracker crumbs and melted butter until well blended. Press into the bottom of a 9x13 inch pan to form a crust. Reserve any remaining crumbs to sprinkle on top. Beat the evaporated milk or heavy cream until fluffy. In a separate bowl, beat cream cheese, sugar and lemon juice with a mixer until smooth. Add thickened JELLO and slowly mix in fluffy evaporated milk. Spread filling over the crust and sprinkle with reserved graham cracker crust. Chill at least 2 hours and up to overnight. Store in the refrigerator. 

Taco Salad - Mix Now, Make Later

Ingredients…

Salsa 

Lettuce, cleaned and cut

Tomatoes, cleaned and quartered 

Black beans, drained and rinsed 

Corn salsa - homemade or store bought 

Taco meat 

Cheese, shredded

Tortilla strips or corn chips 

Assembly...

Layer everything in mason jar and secure lid tightly. Store in refrigerator until serving.

https://pocketchangegourmet.com/taco-salad-in-a-jar/

Pickled Red Onions

2 red onions, thinly sliced 
1 cup white vinegar 
3 Tablespoons agave 
1-1.5 teaspoons salt 
6 whole peppercorns 

Heat all ingredients, except onion, to boil. Pour over red onion and let sit for at least 1 hour. Flavor will develop the longer it sits. Store in airtight container or sealed mason jar for up to 2 weeks.

Spanish Mac and Cheese - Southern Comfort Food

1 Tablespoon olive oil

1 pound ground sirloin 

1 Tablespoon smoked paprika

3 teaspoons salt, divided 

½ teaspoon ground cumin 

½ teaspoon ground black pepper 

1 medium Spanish onion, thinly sliced 

1 large red bell pepper, seeded and thinly sliced 

4 cloves garlic, thinly sliced 

2 Tablespoons all-purpose flour 

2 cups whole milk 

1 (14.5 ounce) can diced tomatoes, drained

3 cups shredded Manchego cheese

1 (16 ounce) package elbow macaroni, cooked according to package

1 Tablespoon chopped fresh oregano 

In large cast iron Dutch oven, heat oil over medium-high heat. Add beef, paprika, 1 ½ teaspoon salt, cumin and pepper. Cook until beef is brown and crumbly; about 5 minutes. Remove beef using a slotted spoon, reserving drippings in pot and let beef drain on paper towels. Add onion, bell pepper and garlic to pot. Cook until tender. Stir in flour and remaining salt. Cook for 1 minute and whisk until smooth. Stir in tomatoes and bring to a simmer. Reduce heat to medium and cook for 3 minutes. Gradually stir in cheese until melted. Stir in beef, pasta and oregano. Garnish as desired. 

Garnish: sliced green olives, chopped fresh oregano, shredded Manchego cheese, smoked paprika

Cucumber Coleslaw - Southern Comfort Food

4 cups shredded cabbage 

4 cups diced cucumber 

1 teaspoon sugar 

½ teaspoon salt 

½ teaspoon celery seed 

1 Tablespoon vinegar 

½ cup mayonnaise 

Toss together the cabbage and cucumber. Sprinkle the mixture with sugar, salt and celery seed. Add the vinegar and mayonnaise. Mix well and refrigerate at least two hours. Serves 6. 

Crock Pot Mac and Cheese - Southern Comfort Food

1 16 ounce box elbow macaroni 

4 cups whole milk 

8 ounces yellow cheddar cheese, shredded

8 ounces white cheddar cheese, shredded

4 ounces cream cheese, at room temperature 

8 ounces sour cream

1 ½ teaspoons white pepper 

1 teaspoon ground mustard

Fill large pot halfway with water and bring to boil. Pour in a dash of olive oil and macaroni. Cook for 2-3 minutes and drain. Add macaroni to the slow cooker with milk, cheeses and seasonings. Cook on low for 1 hour, stirring occasionally. Cut the cream cheese into cubes and add to slow cooker with sour cream. Stir until cream cheese has melted. Cook on low an additional 20-30 minutes until hot and creamy. Serve as is or with bacon bits.

Honeyed Carrots - Cast Iron Skillet

5 carrots, peeled and sliced 

¼ cup honey

¼ cup butter, melted 

2 Tablespoons brown sugar, packed 

2 Tablespoons fresh parsley, chopped 

¼ teaspoon salt 

⅛ teaspoon pepper, freshly ground 

Place carrots in a cast iron skillet and add just enough water to cover. Cook over medium heat until tender, drain and return to skillet. Combine remaining ingredients into a small bowl and blend. Pour honey mixture over carrots, toss to coat. Cook over medium heat until carrots are glazed and heater through; makes 8 servings.

Crispy Sweet Potato-Green Onion Cakes - Cast Iron Skillet

4 medium size sweet potatoes (about 2 ¼ pounds)

2 eggs, lightly beaten

½ cup flour

2 red jalapeno peppers, chopped

1 ½ teaspoons salt

½ cup green onions, thinly sliced

¼ cup canola oil

Lime wedges

Pierce one sweet potato with a fork. Place on a microwave safe plate and cover with paper towels; microwave on high for 8 to 10 minutes or until tender. Let stand 5 minutes. Peel potato, place in a medium bowl and mash with a fork. Peel remaining sweet potatoes and grate. Stir in grated potato with mashed potato. Gently stir in eggs, flour, peppers, salt and green onion until combined.

Pour oil into a 12-inch cast iron skillet. Heat over medium heat to 350. Drop mixture in batches onto skillet by tablespoonfuls. Press lightly to flatten. Cook 5 to 6 minutes per side or until golden brown. Drain on paper towels. Place drained sweet potato cakes on a wire rack over an aluminum foil-lined baking sheet. Keep warm in a 200-degree oven up to 30 minutes. Sprinkle with remaining green onion just before serving. Serve with lime wedges.

Recipe originally published by Southern Living

No Bake Cookies - Recipes in a Pinch

2 cups sugar

½ cup milk

¼ cup unsweetened cocoa

½ cup butter

3 cups dry oatmeal 

1 cup peanut butter

1 teaspoon vanilla

In large pot, add sugar, milk, cocoa and butter and heat to boiling over medium heat. Let boil for 1 minute. Remove pot from heat and add oatmeal, peanut butter and vanilla. Drop by spoonfuls onto wax paper or parchment paper and chill in refrigerator until hardened. 

TOTAL TIME: 20 MINUTES

Lemon Pepper Chicken - Recipes in a Pinch

2-3 chicken breasts, boneless and skinless

¼ cup lemon juice 

Black pepper to taste

Parmesan cheese to taste (optional)

Dredge chicken breasts with lemon juice and sprinkle with pepper on all sides. Grill chicken until cooked thoroughly, about 5-7 minutes. Sprinkle with Parmesan cheese and serve.

TOTAL TIME: 20 MINUTES

Citrus Trifle - Recipes in a Pinch

2 (12 ounce) jar fruit jam or  curd

Individual yogurt of same flavor as jam or curd

2 cups whipped cream 

1 angel food cake

Mix fruit jam with yogurt and 1 cup whipped cream. Layer chunked up angel food cake, then fruit, then cream. Repeat layers until dish is filled and serve chilled.

TOTAL TIME: 15 MINUTES