Recipe: “Puppy Chow” aka “Reindeer Food”

Paula A. Tomey-Allen


6 C. Crispix Cereal


1 C. Peanut Butter (Creamy or Chunky, your choice)


12 oz. Chocolate Chips


½ C. Powdered Sugar (or more to taste)



Melt Chocolate Chips on low. Add Peanut Butter, mix well.


Cool slightly, pour over Crispix Cereal that are spread out on wax paper lined cookie sheet.


After about five minutes scoop into gallon Ziplock bag that holds powdered sugar.


Lightly shake to cover cereal with sugar.


Sprinkle back on wax paper. Set for about ten minutes, until cool.


Store in Ziplock  bags or plastic container.
 

Recipe: Pumpkin Cake Roll

Author Unknown

3 Eggs
1 C Granulated Sugar
2/3 C Canned Libby's Pumpkin
1 tsp Lemon Juice
3/4 C All-purpose Flour
1 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Nutmeg
1/2 tsp Salt
1/2 C Chopped Nuts
Powdered Sugar
1/4 C Butter, softened
2 (3-ounce) Packages Cream Cheese, softened
1 C Powdered Sugar
1/2 tsp Vanilla

Preheat oven to 350° F. Line a 10x15-inch jelly-roll pan with parchment paper, and grease paper. Set aside.

In a large bowl, beat Eggs with an electric mixer until lemon colored. Gradually add Sugar. Stir in Pumpkin and Lemon Juice. In a separate bowl, sift together Flour, Baking Powder, Cinnamon, Ginger, Nutmeg, and Salt; fold into Egg-Pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with Chopped Nuts. Bake for 15 minutes.

Lay a clean kitchen towel out on the counter. Sprinkle Powdered Sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer. While cake cools, beat Butter and Cream Cheese together until smooth. Beat in 1 cup Powdered Sugar. Add Vanilla. Unroll cake and spread with filling. Roll up again. Cut cake roll in half. Wrap each roll in plastic wrap until served. Store in refrigerator, or freeze for later use. Cut rolls in 1-inch slices to serve.

Recipe: Christmas Raspberry Crunch

Lion House Recipes

Serves: 12

2 C Pretzels, crushed
3 T Sugar
1/2 C Margarine/Butter
1 8-oz Package Cream Cheese softened
1 C Sugar
1 12-oz Container Whipped Cream
1 16-oz Can Crushed Pineapple, drained
1 6-oz Package Raspberry Jello Gelatin
3 C Water, boiling
1 10-oz Package Raspberries, frozen

Preheat oven to 400 degrees F.

Crush pretzels with rolling pin. Mix with sugar and melted margarine (or butter). Press into bottom of 9x13-inch baking pan. Bake 5 minutes. Cool.

Beat cream cheese and sugar till fluffy. Mix in whipped topping. Fold in drained pineapple. Spread mixture onto cooled pretzel crust. Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in refrigerator till syrupy. Pour over cream cheese layer. Refrigerate till set. Garnish with whipped cream.

Recipe: Banana Bread

2 C Flour
3/4 C Sugar
3/4 tsp Baking Soda
1/2 tsp Salt
3 Very ripe, soft, darkly speckled large Bananas, mashed well (about 1 1/2 cups)
1/4 C Plain Yogurt
2 Large Eggs, beaten lightly
6 T Butter, melted and cooled
1 tsp Watkins Vanilla Extract

1 1/4 C Toasted Walnuts, chopped coarse (about 1 cup)

Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Recipe: Cheesy Potatoes and Ham

Paula A. Tomey-Allen

6-8 Medium Yukon Yellow Potatoes, washed, peeled and sliced thin

1 Cup Cubed Ham Steak; (about one large Ham Steak)

½ Stick Butter

3 Tablespoons Flour

1 Can Evaporated Milk

2 Can Hot Water

1 Teaspoon Seasoning Salt

1 Teaspoon Parsley

1 Tablespoon Instant Minced Onions

1/3 Block Velveeta Cheese, cubed

3 Tablespoon Butter, melted

2 Cups Corn Flakes, crushed

Preheat oven to 400.

Spray large casserole roaster with cooking spray.

Arrange sliced potatoes in pan. Add cubed Ham Steak.

With heat on medium, melt ½ stick Butter in large deep pan. Stir in Flour and mix well.

Add and stir in Evaporated Milk and Hot Water. Stir until dissolved and thickens.

Add, Seasoning Salt, Parsley, Minced Onions. Stir well.

Add cubed Cheese and stir until melted. Remove from heat.

Pour cheese mixture over Potatoes and Ham and gradually mix together.

Melt 2 Tablespoons Butter in large bowl in microwave. Add crushed Corn Flakes. Stir well. Sprinkle over Potato Cheese mixture.

Bake uncovered for about one hour. Check Potatoes for tenderness. Add more time to baking, if needed, ten minutes at a time, until tender.

Let set for about ten minutes before serving.

Serves about 8-10

Recipe: Watkins English Shepherd's Pie

photo by J.L. Nehring

Revised from a Watkins Recipe Card

3/4 cup evaporated milk

2 cups soft bread crumbs

2 tablespoon Watkins Beef Soup Mix (or beef bouillon powder)

2 eggs, beaten

2 tablespoon Watkins Onion Flakes

2 teaspoons Watkins Parsley

2 teaspoons (Watkins Meat Magic) (or Worcestershire sauce)

1/2 teaspoon Watkins Black Pepper

1/4 teaspoon Watkins Thyme

1 cup diced, cooked carrots

2 pounds extra lean ground beef

4 cups hot mashed potatoes
Remainder of evaporated milk
2 tablespoons butter
1/2 teaspoon parsley
1/2 teaspoon salt

1 teaspoon Watkins Onion Powder Granules

1/4 teaspoon Watkins Black Pepper

8 ounces sharp Cheddar cheese, sliced

(Watkins Minced Green Onion) (or Green Onion, minced fine)

Pre-heat oven to 350 F.

Mix milk with bread crumbs, sprinkle with Beef Soup Mix. Add eggs, Onion Flakes, Parsley, Meat Magic, the 1/2 teaspoon Black Pepper, Thyme, carrots, and beef; mix well. Turn into 11-inch pie plate. Bake at 350 F. for 45-60 minutes. May require longer. Check middle for doneness.

Meanwhile prepare mashed potatoes with milk, butter and seasonings.

Remove pie from oven and carefully drain grease. Cover meat evenly with cheese slices, reserving 1 tablespoon of small cheese pieces. Swirl prepared potatoes on top; dot with pieces of remaining cheese. Add a sprinkling of Minced Onion; broil until potato peaks brown and cheese melts. (Make sure your pan can be used in broiler. If not, put in oven and watch for cheese to melt.)

Makes 6 - 8 servings.

Recipe calls for Watkins products but you can substitute other brands.

Watkins products with ( ) means I could not find these Watkins products any more. Substitutions available.

Note: This is the best Shepherd's Pie recipe I have ever eaten! It's a meat loaf consistency, vs. stew like. 

Recipe: Mexican Meat Loaf