I've been working on my family's recipes.

AB Cooley Family Recipes

This is just my first sample.

Soft Sugar Cookies

Soft Sugar Cookies
1/2 Cup Butter
1/2 Cup Margarine
1 Egg
1 Cup Powdered Sugar
2 Cups Flour
1/2 tsp. Salt
1/2 tsp. Cream of Tartar
1/2 tsp. Baking Soda
1 tsp. Vanilla
1 Recipe Cream Cheese Frosting

In a large bowl cream butter and margarine together. Add egg and mix. Add powdered sugar and beat well. Add remaining ingredients, except frosting, and mix. On a floured surface, roll out dough about 1/2-inch thick. Add additional flour if dough is too sticky. Cut dough into desired shapes. Bake on greased cookie sheets @ 350 deg. for 10-12 min. Cool on wire rack and frost with cream cheese frosting. (Makes 2-3 dozen cookies)

Cream Cheese Frosting

1 (8-oz) pkg Cream Cheese, softened
1/2 Cup Butter, melted
4 Cups Powdered Sugar
1 tsp. Vanilla

Cream the softened cream cheese; blend with butter. Add powdered sugar and vanilla and beat well.   

Way too easy peanutbutter cookies

mix in a bowl, by hand, the following:
1 C peanutbutter
1 C sugar
1 egg

roll into balls, place on un-greased cookie sheet. smash slightly with fork or bottom of a cup. bake at 375 for 9 min.

Funeral Potatoes

• 2 Sticks Butter
• 2 (16 oz) containers Sour Cream
• 2 pkgs (8oz) grated Cheese
• 2-3 lbs hash-browns
  
• red/green bell peppers (optional)
• Crackers (Ritz, Saltines, etc)
  

- Melt butter, stir in sour cream, cheese, hash-browns, and peppers.
- Pour into large baking dish/dutch-oven.
- Top with cracker crumbs & dot with butter.

Bake @ 350 Degrees for 1-1/2 hours (uncovered for conventional oven, covered for dutch-oven).

For Dutch-Oven w/ coals:
Add 2 coals more on top then size of oven and 2 less on bottom for 350 degrees
(ex. 10" oven = 12 coals top, 8 coals bottom)
Add/Subtract 1 coal top AND bottom for 25 degree increments.

Strawberry Cobbler

Filling:

• 4 C. Strawberries
• 3/4 C. Sugar
• 3/4 C. Water
• 3 Tbsp Cornstarch
• 1/4 tsp Salt

- Crush 1 Cup strawberries, add 3/4 Cup water. Bring to boil, simmer 3 min. Strain Juice from cooked strawberries and add water to make 1 Cup.
-Combine Sugar, cornstarch and salt in same pan. Slowly add juice, stirring until smooth, bring to a boil. Keep stirring until mixture is clear and thick. Cool slightly.
- Put cut/whole strawberries into pan/duct-oven.
- Pour Cooked Mixture over Berries, mix together.

Cake:

• 1 pkg white/yellow cake mix
• 2 eggs
• 1 stick butter
• 1 1/2 C. Sprite/7-up/sierra-mist

- Empty Cake mix onto Berries.
-Melt Butter, add Sprite (butter will seem to crystallize) and eggs, beat together.
- Pour mixture over cake mix.

Bake @ 350 degrees for about 45 min. (or until cake is done)

For Dutch-Oven w/ coals:
Add 2 coals more on top then size of oven and 2 less on bottom for 350 degrees
(ex. 10" oven = 12 coals top, 8 coals bottom)
Add/Subtract 1 coal top AND bottom for 25 degree increments.

Lemon Meringue Pie

Filling:
- 1 1/2 C. Sugar
- 1/4 C. + 2 Tbsp Cornstarch
- 1 Tbsp Flour
- 1/8 tsp Salt
- 1/2 C. Lemon Juice
- 3 Egg Yolks, Well Beaten
- 1 1/2 C. Boiling Water
- 1 Tbsp Grated Lemon Rind
- 1 C. Cold Water
- 1 Baked 9in (deep dish) pie shell


Meringue:
- 3 Egg Whites
- 2/3 C. Sugar
- 1/2 tsp Cream of Tartar

• Blend: sugar, cornstarch, flour, and salt in medium saucepan. Add lemon juice, rind, cold water, beaten egg yolks, blending until very smooth. Add boiling water.
• Bring to a boil over medium heat, stirring constantly, then boil 2-3 minutes. Remove from heat. Stir filling occasionally until warm. When cool, add to pie shell.

• Beat 3 egg whites, cream of tartar. Add sugar gradually. (use Electric mixer, can take up to 45min) Beat until mixture can stand on own. Apply to top of pie filling, sealing in the pie filling.

• Bake @ 350 degrees for 10-13 minutes (until tips are light brown.)
  

Garden Chowder

In a large Pot Saute 2 medium zucchini, diced & 1 medium onion diced until tender
In a large glass measuring cup add 3 cups Chicken broth, 1 tsp. lemon juice, and 2 T cornstarch. Mix until blended. add to Pot. bring to a boil.
Add 1 can or 2-3 fresh roma tomatoes, 1 can (12oz) evaporated milk, one can (14.5 oz) corn, and 1 T dry parsley, 1 T dry basil. simmer 5 min.
Just before serving add 1/3 C Parmesan cheese, and 2 cups of cheddar. salt and pepper to taste.

Chicken pot Pie

1 C. California blend Veggies
2/3 C peas and carrots
1 C chicken cooked and diced or a can of chicken would work
1/4 C FF sour cream
1/4 C diced onion or 1 T dried onion flakes
1 Can cream of celery soup
1 C heart healthy Bisquik
3/4 C milk
1 egg

Mix veggies, chicken, soup, sour cream. & onions. Pour into a deep 9 inch pie plate. Mix remaining ingredients until blended. pour over chicken mixture in pie plate. cook and 400 for 25-30 min.

Pepper Casserole

1 lb ground turkey (optional)
1/2 onion sliced
2 cloves garlic
1 zucchini diced
1 can unsalted diced tomatoes
2 C cooked brown rice
1/2 C cheddar cheese, grated
1-2 bell peppers seeded and diced

brown turkey if using it. add a little oil or sprites of oil in large skillet over medium heat and saute onions, garlic, zucchini, peppers and tomatoes. combine rice and cheese and add to this mixture.

Carrot Cake (low fat)

¾ C Brown sugar

¾ C all purpose flour

¾ C whole wheat Flour

1 tsp. Baking soda

1 tsp. Cinnamon

1/8 tsp. Salt

1/3 C Chopped Walnuts

½ C raisins

4 egg whites (or two eggs)

1 tsp. Vanilla

3 ¼ C shredded carrots

2 T Oil

1 can (8oz) crushed pineapple (do not drain)

Peel carrots and shred

Place sugar, flour, baking soda, cinnamon, salt, walnuts, raisins in a bowl and mix by hand.

Add all remaining ingredients and mix by hand until well blended.

Place mix into a greased 9 inch pan and bake at 350 degrees for 45 min or until done.

Cream Cheese Frosting

8 oz cream cheese (low or non-fat)

1 tsp. Vanilla

¾ C powder sugar

let cream cheese come to room temp. whip in mixer add Vanilla and sugar and mix until blended.

Taco Salad

brown ground hamburger 1/2 to 1lb. and season with taco seasoning. (optional)
1 bag of pre-made salad greens (your choice)
1 can of black beans (Drained and rinsed)
1 can of kidney beans (Drained and rinsed)
1 can of Garbanzo beans also known and chick peas(Drained and rinsed)
1 cup for grated cheese
1 avocado diced (optional)
2-3 Roma tomatoes diced (optional)
tortilla chips
mix all but the tortillas chips in a large bowl. when served top with desired amount of crumbled tortillas chips and favorite salad dressing.

Harvest Grain 'N Nut Pancakes

Mix:
3/4 C Oats (grind into flour)
3/4 C wheat flour
1/3 C white flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt

in another bowl combine:
1/3 C milk
1 1/4 C buttermilk
1/4 C vegetable oil
2 eggs
1/4 granulated sugar

mix with electric mixer until smooth. Combine dry ingredients with wet. Add nuts (6T of any variety of chopped nuts) & mix well by hand. Make 1/4 C pancakes.
Serving 2 pancakes. 221 Cal

Carrot Salad

1/3 cup vanilla yogurt
3 dashes cinnamon
2 dashes of nutmeg
1/2 C raisins
1 can (8oz) pineapple tidbits drained
3 cups (10oz bag) shredded or Julianne style carrots

mix well. chill salad until ready to serve.

Balsamic Chicken

Balsamic Vinegar
Thyme
chives
Parsley
chicken stalk
chicken cubed

in a deep frying pan cook chicken with olive oil until fully cooked. add chicken stalk until about 3/4 of the way up the chicken pieces, add balsamic vinegar and thyme to taste. Cover and cook for about 5 min. Add chives & Parsley at the end.

(you could add dried apricots at time of chicken stalk if desired.) I serve this with or on top of rice with a side of asparagus or green beans.

Shepard's pie

1lb hamburger
2 cans green beans (drained)
5 medium potatoes (boiled and mashed) or pre-made instant potatoes 6 servings
2 cans tomato soup
1 cup cheese

brown hamburger. In a greased baking pan (9x4, or a 9x13 will probably work) layer in this order: hamburger, green beans, tomato soup, potatoes, sprinkle cheese over the top. cover with foil cook at 350 for 30 min.

chicken Enchilada Casserole

1lb of shredded chicken
1 can cream of chicken soup
1 can (10oz) green chili enchilada sauce
1 cup cheddar cheese
corn tortillas

in a bowl mix chicken, soup, and enchilada sauce. in a greased 8x8 pan add 1/3 of the mixture. layer ripped or cut up tortillas in one layer, add another 1/3 of the mixture followed by another layer of tortillas, followed by another layer of mixture, then cover with cheese, cook uncovered at 350 for 45 min.

Cabbage Rolls

1 head cabbage
1 egg, beaten
1/4 cup milk
1 tsp salt
1/4 tsp pepper
1 lb ground sausage, cooked and drained
1 cup cooked rice
8 oz can tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce

immerse cabbage in boiling water for 10 mins until limp, drain and separate leaves. combine egg, milk, salt, pepper, meat, and rice. place about 1/4 cup meat mixture in center of each leaf. fold in sides and roll ends over meat place in 9x13 pan. combine tomato sauce, brown sugar, lemon juice and Worcestershire sauce pour over cabbage cook at 350 F for 20-25 mins
* you may also put this in the crock pot and cook on low for 7-9 hrs

Penne Pasta and Veggies

cook 2 cups of penne pasta (about 4 Cups cooked)
sliced 1/2 red bell pepper
1 can drained diced tomatoes
asparagus cut into 1" pieces
Italian seasoning to taste

saute veggies in some olive oil until tender. add drained pasta and Italian seasoning and toss until well mixed. serve.
(we thought it would be good to add shrimp or chicken also)

Creamy Chicken and Potato Soup

Add to large pot:
peeled and diced potatoes
chopped celery
chopped onion
sliced carrots
diced chicken (bite size)

cover with water so barley covered. boil until chicken is done. Leave water/ broth in pot and add:
half & half (quart) or canned evaporated milk.
flour or corn starch if needed
Season with salt & pepper and parsley flakes
add:
8 oz cream cheese
1 C cheddar cheese.
Cook until all is melted.

Pancit

1 C shredded chicken
1 C shredded pork
1 bag (14 oz) coleslaw cabbage
1/2 onion sliced thinly
1 bag Julienne sliced carrots
1 package rice sticks
2-3 T oil
soy sauce to taste
1-2 cloves garlic
1 C chicken broth

Start soaking noodles according to package. Saute garlic & onion in oil. add meat. Season with soy sauce. add chicken broth, cabbage & carrots. Add drained noodles. add more soy sauce to taste.

(I took a recipe from Aunt Barbra and adjusted it to our liking, she uses two bags of noodles and adds celery and other veggies. I changed the shredded cabbage to the bag of coleslaw for easiness.)