Recipes
All of these recipes have been tried by me. I have used them with a gas as well as an electric stove in the past. By using these recipes you are the chef, not me. Don’t hold me responsible if something doesn’t come out correctly. If you want help or have a question, let me know. 
Here’s my Tater Tot Casserole recipe. It was given to me by Michelle. Also, you will find more recipes on this page. Have fun and link back to me, please. Thanks!
Tater Tot Casserole
1. Brown 1 lb. ground beef or ground turkey, drain grease.
2. Add 1 can of Campbell’s cream of mushroom soup (I add a little milk too).
3. Let simmer for 3-5 minutes.
4. Spread meat across the bottom of a medium sized casserole dish.
5. Sprinkle on a layer of shredded cheese.
6. Top with a layer of frozen tater tots.
7. Cook uncovered according to the tater tot package directions. (Usually around 425° for 12-15 mins.)
8. A few minutes before it’s ready add another layer of cheese and cook for the time remaining.
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Sara’s Southern Bake Fried Chicken
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 6
Ingredients:
3-4 skinless, boneless breasts
1 cup dried bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
Vegetable Oil
Directions:
1. Preheat oven to 350°F (175 degrees C).
2. In a medium bowl mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
3. Coat the chicken pieces with oil in a bowl. Place chicken pieces in bowl with bread crumb mixture and coat until well coated. Place chicken pieces in a lightly greased 9×13 inch baking dish and bake for 45 minutes or until juices run clear.
4. If you have stoneware, don’t preheat the oven. Place it in the stoneware and bake for 50 minutes at 350°F.
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Banana Nut Bread
Heat oven to 350° F
Ingredients:
3 cups Bisquick
2/3 cups sugar
2 eggs
½ cup milk
1 cup mashed bananas, about 2 medium or 3 small
2/3 cup chopped nuts, usually walnuts
Directions:
Grease and flour loaf pan – 9 x 5 x 3
(I use a Pampered Chef loaf pan, the stone one without grease or flour)
Mix all ingredients by hand until moistened. Stir for 30 seconds and then pour batter into pan.
Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool completely before slicing.
Makes 1 loaf, around 16 slices
Variations:
Pumpkin Nut Bread
Substitute 1 cup canned pumpkin for the bananas. Beat in 1 tsp. ground cinnamon, 1 teaspoon ground nutmeg and ½ teaspoon ground cloves.
Date Nut Bread
Mix 1 ½ cups cut up dates and ½ cup boiling water and let cool. Substitute date mixture for bananas.
½ Recipe: Use loaf pan, 8 ½ x 4 ½ x 2 ½, divde ingredient amounts in half and decrease bake time to 45-50 minutes.
No Cholesterol Banana Nut Bread
Substitute 3 egg whites or ½ cup cholesterol free egg product for the eggs and skim milk for the milk. For ½ recipe, substitute 2 egg whites or ¼ cup cholesterol free egg product for the egg and skim milk for the milk.
High Altitude Directions (3500-6500 ft.)
Heat oven to 375° F. Decrease sugar to ½ cup. Increase eggs to 3. ½ recipe and no cholesterol recipes are not recommended for use.
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Sara’s famous Shish-kabobs
Ingredients:
2-4 pounds beef stew meat
1-2 Green peppers cut into bite sized pieces
5 or 6 hot dogs cut into rounds about 1” thick
2-3 cans of white sliced potatoes or 3-4 medium size baking potatoes sliced
2-3 cans of pineapple chunks, drained
2 bottles of BBQ sauce (any flavor)
Directions:
1. Pre-heat oven to 350° F
2. Line a 9” x 13” glass baking dish with foil. I use the wide foil so it won’t run underneath the pan. *Do not foil line stones!*
3. Mix the meat, hotdogs and 1 bottle of BBQ sauce together in a large bowl.
4. Spread into pan evenly.
5. Mix potatoes, pineapples and the green peppers in another bowl with the remaining BBQ sauce. Layer on top of the meat mixture.
6. Cover tightly with foil and bake at 350° F for approx. 1 ½ hours. Stir. Check meat to see if it’s done, if not bake up 30 minutes longer stirring every 10 minutes and checking to see if meat is done inside.
Serves 4 with leftovers for 2 days.
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Sugar Cookies
Makes: 4 dozen Ready In: 2-5 hrs.
Ingredients:
1 cup Unsalted softened butter
1 1/2 cup Confectioners sugar
1 Egg
1 teaspoon Vanilla
1/2 teaspoon Almond extract
2 1/2 cups Flour
1 teaspoon Baking soda
1 teaspoon Cream of tartar
Directions:
Cream butter, sugar, egg, vanilla and almond extract in large mixer bowl until light and fluffy. Beat in flour, baking soda and cream of tartar until mixed. Divide dough in half. Cover and refrigerate dough 2 to 3 hours. (Dough can be refrigerated up to several days; soften slightly before rolling out.)
Heat oven to 350° F. Have lightly greased baking sheets ready.
Roll out half of dough on lightly floured surface to almost 1/4~inch thick. Use cookie cutters to cut out desired shapes. Place cookies 2 inches apart on prepared baking sheets. Bake until light brown on edges, 7 to 8 minutes. Cool on wire racks.
Frosting Ingredients:
8 ounces Cream cheese, softened
2 cups Confectioners’ sugar
1/4 teaspoon Vanilla
Milk
Food coloring as desired
For frosting, beat cream cheese, sugar and vanilla in small bowl until smooth. Beat in milk until spreading consistency. Add food coloring as desired. Use frosting to decorate cookies. Let stand until frosting sets.
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Overnight French Toast
(serves 6)
Ingredients
1 cup dark brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 Slices of white bread (trim crusts)
1 1/2 cup whole milk
6 Large eggs
1 teaspoon vanilla
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees.
Combine sugar, butter and corn syrup in a small heavy saucepan. Stir mixture over medium heat until butter melts and sugar dissolves; bring to a boil. Pour into a 13 x 9 x 2 glass baking dish, tilt the dish to coat the bottom and let cool.
Arrange 6 slices of bread on top of butter and sugar mixture. Whisk milk, eggs, vanilla and salt. Pour 1/2 the milk and egg mixture over top of bread and then layer the next 6 pieces and pour the rest of the mixture over the top. Cover with plastic wrap and refrigerate overnight. Bake uncovered until bread is puffy and golden brown about 40 to 50 minutes or until knife comes out clean.
Let stand 5 minutes and serve upside down.
* The French toast should set up like a custard and should not jiggle.