Family Recipies

In medium bowl, whisk together flour and milk. Slowly pour evenly over chicken. Do not stir! In same bowl, whisk together chicken broth and chicken soup. Slowly pour into baking pan. Do not stir. Dumplings form as it bakes.

Bake uncovered for 45 minutes. Let sit for a minimum of 5 minutes before serving, allowing dumplings to finish forming. The longer it sits, the more dumplings you get. Just as good the second day, also!!

(One of the ladies in the church gave me this quite a while ago. I’m sorry I don’t remember who)

Spinach Parmesan Pork Roulade

Credit Unknown

10 oz. Frozen Spinach, thawed

8 oz. Cream Cheese, softened

3 Cloves garlic, minced (or about 1/2 teaspoon garlic powder)

1/4 Cup Green Onions, sliced

1/4 Cup Parmesan Cheese

1/2 Teaspoon Pepper

Additional Salt and Pepper to taste

1.5-2 Pound Pork Loin

2 Tablespoons Vegetable Oil

1. Preheat oven to 375°F

2. Cut pork loin almost in half, leaving about 1/4” remaining intact. Lay the pork loin open.

3. Starting from the center, cut each side almost in half again. It is easier than it sounds, just use a sharp knife and go slow. Open the pork loin up and pound out any high spots

4. Squeeze liquid out of thawed spinach. Mix it with cream cheese, garlic, green onions, Parmesan and pepper.

5. Spread over pork loin then roll pork loin up tightly.

6. Heat oven-proof pan and oi on stove.

7. Sprinkle with salt and pepper and brown on both sides.

8. Cover and roast in oven for about an hour or until it reaches an internal temperature of 145°F.

SAUSAGE STUFFED JALAPENOS

Credit Unknown

1 Pound Ground Pork Sausage

1 8 ounce package cream cheese, softened

1 Cup Shredded Parmesan Cheese

1 Pound Large Jalapeno Peppers, halved lengthwise and seeds/membranes removed

1 8 ounce bottle Ranch Dressing (Optional)

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Preheat the oven to 425°

Place sausage in skillet over medium heat. Cook and stir until evenly brown; drain.

Mix sausage, cream cheese, and Parmesan cheese together in a large bowl.

Spoon about 1 Tablespoon of sausage mixture into each jalapeno half; arrange stuffed halves in baking dishes.

Bake in a pre-heated oven until bubbly and lightly browned, about 20 minutes.

Serve with ranch dressing.

Old Fashioned Chocolate Pie With Golden Meringue

1 Pie Crust, baked

1/4 cup butter

1 cup sugar

1/4 cup flour

1/2 cup cocoa powder

2 cups milk

3 egg yolks

1 teaspoon vanilla extract

Meringue:

3 egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar

Bake pie crust according to your recipe or use a store purchased one. Set aside to cool.

Chocolate Filling:

In a medium saucepan, whisk together cocoa, sugar, flour and milk. Add the egg yolks and butter, cooking over medium heat while stirring constantly. Continue to cook until thickened into a smooth, creamy filling. Once done, pour into prepared pie crust.

Meringue:

In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add in the sugar and continue beating until meringue holds stiff peaks. Spoon over the chocolate filling, spreading it to touch edges of crust. Bake at 350° 10-15 minutes until golden. Cool completely before serving.

Cinnamon Coffee Cake

Submitted by Lula Board

1 (18.25 oz.) Pkg. Yellow Cake Mix

1 (3.4 oz) Instant Vanilla Pudding Mix

1 (3.4 oz) Instant Butterscotch Pudding Mix

4 Eggs

1 Cup Water

1 Cup Vegetable Oil

1 Cup Packed Brown Sugar

1 Tablespoon Ground Cinnamon

1 Cup Chopped Pecans

Preheat oven to 350°. Grease a 9x13 inch baking pan or a 10 inch bundt cake pan.

In a medium bowl, stir together the cake mix, vanilla pudding mix and butterscotch pudding mix. Add the eggs, oil and water; mix until well blended. In another bowl, stir together the brown sugar, cinnamon, and nuts. Pour half the batter into the pan; spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter and sprinkle with the rest of the nut mixture.

Bake in the 350° oven for 20 minutes, then turn the oven down to 325° and bake or an additional 35 to 40 minutes.

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