Hodges Family Recipes

From cooks.com 1 pkg. frozen spinach, thawed 1 jar marinated artichokes, chopped 8 oz. cream cheese 8 oz. sour cream 3/4 cup shredded Parmesan cheese 8 oz. shredded Monterey Jack cheese 1/2 onion finely chopped 1 stick butter red pepper flakes to taste In a large skillet saute onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, cream cheese, sour cream, parmesan cheese, artichoke hearts, crushed red pepper flakes. From here it says to but it in a dish and then top with cheese and microwave until melted. This is how I do it. Taste so much better. Remove from heat and put into a oven save dish that you will be serving this in. Top with Monterey Jack cheese and place into oven at 350 until the cheese is melted and slightly browned. Serve with the yellow gold tortilla chips. Yummy!

By Julia Whitmer We use this to make homemade mini pizza's! 2 Cups Warm water 2/3 cup white sugar 1 1/2 Tbls yeast 6 Cups flour ( I have also done half white half wheat still trying to get it as fluffy and soft with just whole wheat .) 1 1/2 tsp. salt 1/4 veg oil. In large bowl, dissolve the sugar and warm water, and stir in yeast. Allow to proof. Mix in salt and oil into yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in well oiled bowl, and turn dough to be covered. Cover with a warm damp towel.Rise 1 hour or until doubled. If making into loafs of bread punch down and divide in two and shape into loafs and let rise in pans for 30 -45 mins. For Pizza punch down in bowl and cover and let rise again for 30 to 45mins. Shape into little rounds and then before cooking poke with a fork. Bake at 400 for 8-10mins. Add toppings then bake again for about 5 -8mins if fresh if frozen ...

It comes from a book called Once a Month Cooking Family Favorites by Mimi Wilson and Mary Beth Lagerborg This is how my friend Naomi Persinger makes this: Fiesta Dinner 1 lb lean ground beef 1/2 cup onion 1/2 cup celery 1/2 cup green pepper (but I don't like green so I used red) 1 8 ounce can tomato sauce 2 cups beef broth 1 teaspoon sugar 1 teaspoon salt pepper 1/2 teaspoon granulated garlic 4 ounces peas or corn frozen 6 ounces (3/4 cup) yogurt or sour cream (I did half of each instead of all of one) 1 teaspoon cornstarch Brown the beef and add vegetables. Saute vegetables until the onions are nearly translucent. Add the tomato sauce, beef broth, salt, pepper, and garlic. Mix the cornstarch and yogurt in a bowl and add to everything else (you can do this part after thawing too). Bring everything to a simmer and simmer until thickened. Cook 1/2 cup rice and add to everything else. That's it, it takes about 30 minutes total and was quite the kid pleaser at my house. When I ma...

2 cups sugar 1 cup honey 1/2 cup canned milk (condensed or evapoated) dash of salt 3/4 cup unpopped pop corn (you're gonna need to pop it of course...and don't try to cheat and use microwave popcorn...it just doesn't turn out right. Combine sugar, honey, canned milk and salt (and a little food coloring if you want to be fun) in a medium sauce pan. Stir , stir, stir! Bring to a soft boil on a med/high heat. Watch closely so that you can avoid boiling over! You're going to let it boil for a good 5+ mintues or until candy coating past "the test". When you know the coating is ready, pour it onto your popcorn and mix until popcorn is evenly coated. Let it cool for a few mintues, then form into balls. Place balls on wax paper to harden. Makes about 16 popcorn balls. I triple the recipe to make about 50. THE TEST: To test if the candy coating is done, get a cup of cold water and dribble a little of the mixture into the water. You will know that the coating i...

By Rachel Bailey Preheat oven to 325 3 cups of sweet potatoes mashed (about 3 small to medium sized sweet potatoes) 1 cup of sugar ½ cup of milk ¼ cup of butter 1teaspoon of salt 1teaspoon vanilla Peel and cut sweet potatoes into one inch cubes and cook in boiling water about 13 minutes or until easily mashed with a fork. Let cool to room temperature. Mash sweet potatoes and measure three cups. Combine remains ingredients with sweet potatoes with an electric mixer place in casserole dish. Topping ½ cup of brown sugar ½ cup of chopped pecans ¼ cup of flour 2 tablespoon of butter Combine brown sugar, pecans, flour together. Melt butter and then add to sugar mixture. Combine until well mixed. Then sprinkle on top of sweet potato mixture. Bake for 45-55 minutes.

By Stephanie Langi 1/4 cup butter 1 large onion, chopped 1 cup chopped celery 1/4 cup finely chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon pepper 1 quart chicken broth 1 quart half & half 5-6 medium potatoes (cut in 1/2" cubes) 16 ounces Velvetta Cheese Melt butter in large pot over medium heat and add onion and celery and saute until tender. Add potatoes, parsley, salt, pepper, and broth. Cover and cook until potatoes are tender. Stir in half & half. Cook until hot. Add cheese and cook until the cheese melts. Great for a chilly day. One of my favorites.

Otherwise known as Catalina Cranberry Chicken 8 oz Catalina Dressing 1 pkg dry onion soup mix 1-1 lb can whole-berry cranberry sauce 4 chicken breasts Mix together dressing, onion soup mix and cranberry sauce. Place chicken and mixture in a freezer bag. To cook, bake thawed and uncovered at 350 degrees for 1-1 1/2 hours.

From Our Best Bite 3 c. all-purpose flour 2 1/2 c. sugar 1 1/2 tsp. baking powder 1 1/2 tsp. salt 1 1/8 c. canola oil 3 eggs 1 1/2 c. milk 2 tsp. poppy seeds 1 1/2 tsp. vanilla 1 1/2 tsp. butter flavoring 1 1/2 tsp. almond flavoring GLAZE 3/4 c. white granulated sugar 1/4 c. orange juice 1/2 tsp. vanilla 1/2 tsp. butter flavoring 1/2 tsp. almond flavoring Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack for 10 minutes and then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle ove...

This is Emma's recipe that she would like to share with everyone. Oreo cookies Either Reese's or Hershey Kisses or any other chocolate candy you like!!!!!!!!!!! Glass of Milk Take one Oreo cookie and put candy on top. Squish the edges of the candy onto the cookie so it sticks to the cookie. Then put it into the glass of milk. Take it out and put it on a plate. CONGRATULATIONS YOU HAVE MADE A CHOCOLATY !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I made this for my freezer meal group. Makes one pie 2 cup cooked and chopped chicken 1 1/2 cups frozen mixed veggies ( I used peas, carrots, corn and green beans) 1/4 cup butter 1/2 cup chopped onion 1/4 cup flour 1 1/2 cup chicken broth 1/2 cup milk 1/4 tsp salt 1/4 tsp pepper 1 tsp dried thyme double pie crust Combine chicken and veggies in a bowl; set aside. In a sauce pan melt butter and saute onion until clear. Whisk in flour and cook till bubbly. Whisk in broth and milk. Bring to a boil. Reduce and simmer until thickened. (mine never did thicken all that much until I let it cool, I think because I made it in batches of 5) Stir in seasonings. Pour over chicken veggie mixture and stir to combine. If freezing cool completely . Line pie plate with bottom crust. Pour in filling. Position top crust and crimp edges. If baking now- vent top and brush with milk. Bake at 375 for one hour or until crust is browned and filling bubbles. If freezing- wrap with foil label and freeze. To serve-...

By Kraft Foods 2 lb. ground beef or turkey (we made them with turkey and they were good) 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1-1/4 cups water 2 eggs HEAT oven to 400ºF. LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each. PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF). COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use. Tomato-Basil Cream Sauce Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each. Creamy Brown Gravy Mix 1 jar (12 oz.) beef gravy, 1/2 cup BRE...

6 frozen chicken breasts 1/2 c. water 1/3 c. margarine or butter 1/2 envelope Zesty Italian dressing (Good Seasons) Later Add: 2 cans crm. of chicken soup 8 oz. pkg of cream cheese Directions: Place in crock pot and cook on low overnight, or on high for 5 hours. Once the chicken is tender, break apart with fork. Add soup and cream cheese. Let it warm and serve over rice, potatoes, etc.

I must try these soon, the pictures on her site make them look yummy! Mini Maple Chocolate Chip Pancake Muffins By Bakerella 1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2/3 cup buttermilk 1 egg 2 tablespoons pure maple syrup 2 tablespoons melted butter 1/2 cup milk chocolate chips Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops. Bake for 8-9 minutes. Makes 24 mini pancake muffins. Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan. Serve immediately with warmed butter if you like or even just with maple syrup.

By Pampered Chef Preheat oven to 350 1 8oz cream cheese (softened) 1 tsp. Italian Seasoning Mix Mix together and spread on bottom of 8X8 baking dish 1 cup shredded mozzarella cheese 3/4 cup grated parmesan cheese Mix together. Sprinkle 1/2 of cheese mixture over the cream cheese mixture. 1 8oz. can of pizza sauce Top with pizza sauce spreading evenly. Sprinkle with remaining cheese mixture. We like to add olives. We have also added other toppings like chopped up pepperoni, sausage, or ham, any of your favorite pizza toppings would be good! Bake for 15-20 min. until bubbly Serve with cut up pieces of french bread or toasted baguette slices.

This is our favorite way. We use frozen turkey meatballs- about 3 each (we get the big bag from Costco and cook acording to the instructions on bag). Once cooked add 2cans of cream of mushroom soup. Heat until warm then and sour cream 1/2 Cup to 3/4 cup according to taste (I don't measure).Serve over white or brown rice.

From FamilyFun Magazine 2 tablespoons sugar 1 cup half and half 1/2 teaspoon vanilla extract 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.) Ice cubes (enough to fill each gallon-size bag about half full) 1 pint-size ziplock bag 1 gallon-size ziplock bag Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too! Serves 1.

From Kraft Food and Family 8 boneless skinless chicken thighs (1 lb.) 1/4 cup MIRACLE WHIP Light Dressing 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1/4 cup KRAFT Grated Parmesan Cheese HEAT oven to 375ºF. SPREAD chicken with dressing. MIX stuffing mix and cheese in pie plate. Add chicken, 1 piece at a time; turn to evenly coat. Place on foil-covered baking sheet. Discard any leftover stuffing mixture. BAKE 25 to 30 min

From the Pioneer Woman blog 2 Cups cooked chicken 2 cans Cream of Mushroom soup or 1 can cream of mushroom and one can cream of chicken 2 cups grated sharp cheddar cheese or Mexican blend 1/4 cup finely diced green pepper 1/2 cup finely diced onion 1 jar (4 oz) diced pimentos, drained 3 cups dry spaghetti, broken into 2 inch pieces 2 cups reserved chicken broth 1 tsp. Lawer't Seasoned Salt opt. 1/8 to 1/4 teaspoon Cayenne pepper Salt and Pepper to taste 1 additional cup of grated sharp cheddar cheese or Mexican blend Cook 1 cut up fryer and pick out meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except for additional 1 cup sharp cheddar cheese. Place mixture in casserole pan and top with remaining sharp cheddar or Mexican blend. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 30 to 45 min until bubbly. (If cheese on...

I got this from my friend Regan- Ingredients: 2 Devils Food cake mixes 4 eggs 1 1/2 C. shortening Filling: 8 oz. cream cheese 2 tsp. vanilla 1/4 C. butter or margarine 1 box powdered sugar Directions: Mix cake mix, eggs and shortening together and roll into balls. Bake on cookie sheet at 350 degrees for 8 minutes. Mix filling and spread between two cookies.

These are from Becky Higgins . Simple, yummy chocolate cookies with chocolatey-mint "icing" on top! Ingredients: 3/4 C. butter 1 1/2 C. brown sugar 2 T. water 2 C. semi sweet chocolate chips 2 eggs 2 1/2 c. flour 1 1/4 tsp. baking soda 1/2 tsp. salt Directions: Melt butter, brown sugar and water in a saucepan over medium heat until melted and then add chocolate chips, stirring until completely melted. Cool for 10 minutes. Pour into a mixing bowl and beat in eggs. Add dry ingredients; mix together and chill for about 45 minutes. Roll into balls, flatten slightly, and place on cookie sheet. Bake at 350 for 10 minutes (cookies should be set, but soft). When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool. I used mint Hershey's kisses (cut in half) and they turned out great! You could probably use other chocolate candies on top, too. Prepar...

1 large can condensed cream of chicken soup 1 cup milk (eyeball it) 3 cups chopped cooked chicken 1/2 tsp. dried rosemary leaves, crushed (I don't really like rosemary, so I usually use another blend of spices that I have and some dried minced onion) 6 lasagna noodles, cooked, drained (I use the no-boil noodles) 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained 1 pkg. (8 oz.) Shredded Mozzarella Cheese, divided 1/2 cup KRAFT Grated Parmesan Cheese, divided PREHEAT oven to 375°F. Mix soup and milk in medium bowl. Add chicken and spices; mix well. SPOON 1 cup of the chicken mixture into 12x8-inch baking dish (I usually make it in 2 8x8 pans and freeze one for later). Cover with layers of half each of the noodles, remaining soup mixture, broccoli and cheeses. Repeat layers. BAKE 30 min. or until heated through. Let stand 10 min. before cutting to serve.

This is from Regan's little sister Sarah 5-6 frozen chicken breasts 1 packet (or more depending on the desired flavor) Taco Seasoning 1 jar of salsa (your choice) A couple spoons of Sour Cream Cheese if desired Directions: Put chicken in crock-pot. Add packet of seasoning. Put salsa on top. Cook on high for 4 hours. Shred chicken. Add cheese and let it melt. Add sour cream right before serving and mix in well. Number Of Servings:A bunch Preparation Time:5 minutes Here's how Regan made this better: Put chicken breasts (2-4 or whatever), one WELL-DRAINED and RINSED can of black beans, one can of corn, and salsa in crock pot. Cook on high 3-4 hours, then shred chicken with fork and stir in one 8 oz. block cream cheese. Serve as a dip for chips, on tortillas, etc. It may look ugly, but you won't be able to keep your hands out of it!

Brown 1 lb. ground turkey drain grease and add One packet of McCormick stroganoff seasoning mixed with 1 cup water Simmer for 10 min. and add 1 cup sour cream Serve over Egg noodles

From Regan Ashford This is right up at the top of most beloved Ashford Family Recipes. Served at nearly all family gatherings. Macaroni noodles (boiled in salted water) Cheese (Velveeta and others) Sauce: 4 eggs 1 tsp. dry mustard 1/4 tsp. garlic powder 1/4 tsp. black pepper approx 3 cups milk Directions: In a 9x13" pan, add enough cooked macaroni to get half full. Add a layer of Velveeta cheese slices. Add macaroni to near top. Pour sauce over top, adding more milk to bring to the top of macaroni. Top with a layer of cheese (can be Velveeta, cheddar, monterey jack, mozzarella, parmesan, etc. We like a good mix). Bake at 350 for at least 45 min. or until set (not runny in the middle). Let cool to set even more before eating. Number Of Servings:lots Preparation Time:1 hour or so

By Anita Roehr 3 tsp dry yeast 2 c warm water ½ cup soft butter 2/3 cup dry milk powder 6-6 ½ c. flour ½ c sugar ½ c potato flakes 2 eggs 1 ½ tsp salt Dissolve yeast in warm water. Add butter, milk powder, sugar,potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough flour to form a firm dough. Knead 8-10 times. Divide dough in half. Roll each portion into a 12 in. circle. Cut each circle into 16 wedges. Roll up wedges from the wide ends and place on cookie sheet. Cover and freeze. When firm transfer to large resealable bag. Freeze for up to 4 weeks. Arrange rolls on pan sprayed with Pam. Let rise in warm place about 4 hours. Bake 350 for 15-17 minutes or until golden. Makes 32 rolls

From Pampered Chef 1/4 lightly packed cilantro leaves 1 pkg (8oz) cream cheese 2 cups shredded Monterey Jack cheese, divided 1 medium onion (about 2/3 cup chopped) 1 can (28 oz) enchilada sauce 12 (6 in.)corn tortillas 3 cups diced or shredded cooked chicken Additional chopped fresh cilantro leaves sliced olives Chop cilantro. Place cream cheese in bowl and microwave on high for 30-45 seconds or until very soft. Add cilantro and 1 1/2 cup cheese. Chop onion and set aside. Spread 2/3 cup of the enchilada sauce over bottom of pan. Pour remaining sauce into a stainless still mixing bowl and set aside. To assemble lasagna dip tortillas into enchilada sauce in mixing bowl and arrange over sauce in pan, overlapping as necessary. Scoop half of cream cheese mixture over tortillas and spread. Top with 1 cup of chicken and one third onion. Repeat layers one time . Dip remaining 4 tortillas in sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining e...