Melissa's Potato Soup

• 6 medium baking potatoes, peeled & cubed
• 4 cups chicken broth
• 4 tablespoons bacon grease or butter
• 4 tablespoons all-purpose flour
• 1 1/2 cups milk
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• Salt & black pepper, to taste
• Toppings, such as bacon bits, shredded cheese & sour cream , green onions

In a large pot or Dutch oven, boil the peeled and cubed potatoes in the chicken broth.

Meanwhile, in a saucepan, melt bacon grease or butter. Stir in the flour and cook for a minute. Slowly add the milk to the flour mixture, whisking continuously. Add garlic powder, onion powder, and black pepper. Heat until roux is thick.

When potatoes have reached desired doneness, drain some of the potato broth into a measuring cup. Reserve this liquid. Add milk mixture to the potatoes. Add back in the potato broth  until desired consistency has been achieved. Adjust salt to taste.

Ladle servings into bowls and top with your desired toppings.

Roasted Red Pepper Hummus

• 1 (15 ounces) can garbanzo beans, drained, reserve liquid
• 2 teaspoons minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (I used vegetable oil in a pinch)
• 2 tablespoons peanut butter (or any other nut butter)
• 1/2 teaspoon ground cumin
• 1 or 2 strips of jarred roasted red pepper and small amount of its juice

Layer the ingredients in your Nutribullet, blender, or food processor. Add approximately half of the reserved bean liquid. Process until as smooth as you like it. Refrigerate for several hours before serving.

I adapted this recipe.

Pimento Cheese Spread

• 8 ounces shredded sharp Cheddar cheese ( I shred my own)
•  1 (4 ounces) jar diced pimentos, well-drained
• 1/3 cup sour cream*
• 1/3 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• Generous dash black pepper

Mix all ingredients in a bowl or other container. Refrigerate for several hours or overnight. 

*can substitute additional mayonnaise for the sour cream

Peanut Butter Frosting

• 1/2 cup (1 stick) butter, softened
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 2-3 tablespoons milk

Cream together butter and peanut butter. Mix in vanilla extract. Mix in confectioners' sugar, about a 1/2 cup at a time. Add milk as necessary. Whip for about 3 minutes.

Original recipe can be found here.

BBQ Rib Rub

• 4 tablespoons light brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon ground coriander (not included in original recipe but I loved the addition)
• 1 1/2 teaspoons onion powder
• 1/2 teaspoons ground black pepper
• 1 tablespoon table salt (I reduced this to approx. 2 teaspoons)
• 1/2 teaspoon dried thyme (I did not use this)
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons cayenne pepper (I did not use this)
• 2 teaspoons chili powder 

Mix spices together and rub on your ribs or other pork before using your preferred cooking method.

I found the original recipe here.

Updated 4/21

Melissa's Quick Pantry Salsa

• 28 ounces canned tomatoes, any type (see note below)
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ⅛-¼ teaspoon black pepper

Mix all the ingredients in a bowl. Cover and refrigerate for several hours or overnight.

Cook’s notes: (1) I use the 28 ounce can of petite diced tomatoes and blend about ½ of the can with the spices before adding back in the rest of the can. You can use a 14 ounce can of diced or petite diced tomatoes and a 14 ounce can of crushed tomatoes.

(2) Add fresh cilantro if you have it on hand.

(3) Fresh onion and/or garlic can be used instead of powder.

Easy Chocolate Chip Cookie Bars

• 1 stick butter
• 2 eggs
• 1 (16.25 ounces) box yellow cake mix (I prefer moist or pudding in the mix)
• 1 (12 ounces or 2 cups) bag semi-sweet chocolate chips (or any flavor you prefer)

Melt the butter in a bowl. Whisk together with the eggs. Stir in the cake mix. Mix in the chocolate chips. Press into a greased 13x9 pan. Bake at 350 degrees for 20 minutes.

Original recipe can be found on bestheavenlyrecipes.com

Baked Oatmeal Cups

• 2 eggs
• 1 cup brown sugar
• 3/4 cup unsweetened applesauce
• 1 1/2 cups whole milk
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 3 cups old fashioned (rolled) oats
• 2 teaspoons baking soda

Mix all ingredients; allow mixuture to rest for 30 minutes. Preheat oven to 350 degrees F. Spray muffin tin with non-stick spray. Place 1/4 cup of mixture in each well. Bake for 30 minutes.

1/2 batch ingredients:

• 1 egg
• 1/2 cup brown sugar
• 3 fluid ounces (3/8 cup) unsweetened apple sauce
• 3/4 cup milk
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1 1/2 cups old fashioned (rolled) oats
• 1 teaspoon baking soda

Red Lobster Cheddar Bay Biscuits

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper, optional
• 1 cup buttermilk (or 2 tablespoons vinegar added to 1 cup whole milk and let sit for 5 minutes)
• 1/2 cup unsalted butter, melted
• 1 1/2 cups shredded sharp cheddar cheese

• 3 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley leaves
• 1/2 teaspoon garlic powder

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
3. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
4. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
5. For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
6. Serve immediately.

Original recipe here.

Grandma Robbins' Boiled Oatmeal Cookies

• 2 cups sugar
• 1/3 cup cocoa
• 1 stick oleo
• 1/2 cup milk
• 1 teaspoon vanilla
• 2 1/2 cups oatmeal
• 1/2 cup peanut butter

Combine sugar, cocoa, oleo and milk; bring to a boil. Boil 1 minute. Remove from heat, add vanilla and peanut butter. Mix until smooth. Add oatmeal and stir until mixed. Drop by teaspoonfuls onto waxed paper. Let cool until dry. Lift with spatula and store in a tightly closed container.

*A tip I learned from her is if the mixture is too dry add about a tablespoon of milk to the mixture while still in the pan and warm to loosen it up.

An alternative recipe:

2 cups sugar

4 tablespoons cocoa

1/2 cup milk

1 stick oleo (margarine)

1/2 cup chopped nuts (I omit, use crunchy peanut butter instead, if you wish)

1/2 cup peanut butter

2 to 2 1/2 cups minute oats

2 teaspoons vanilla

Mix together sugar, cocoa, milk and oleo. Boil 2 minutes. Remove from heat. Stir in peanut butter, then oats. Add vanilla and nuts. Drop onto waxed paper, 1 teaspoon at a time. Let cool until set.

Velveeta Mac & Cheese--My Way!

• 1 ½ cups small shells pasta, dry
• 4 ounces Velveeta cheese
• ⅓ cup milk

1. Boil pasta in salted water until soft; drain and return to pan.
2. Add cheese and milk, stirring constantly over very low heat.

Melissa's Pico De Gallo

• 6 Roma (Plum) tomatoes, diced
• 1 medium yellow onion, diced
• 1 lime, juice of
• 1 tablespoon minced garlic (I used jarred)
• 2 jalapeno peppers, diced (remove stems, seeds and membranes if you don't want heat)
• 1 bunch of cilantro, chopped
• salt

Mix all ingredients in a bowl;add cilantro and salt to taste. Place in refrigerator and allow to set for several hours. Serve with your favorite foods or chips.

This is not from anyone else's recipe.

Slow Cooker Potato Soup

• 4 cups of potatoes, peeled and chopped
• 3/4 cup of onions
• 4 cups of chicken broth
• 1/2 Tbsp. of salt
• 1/2 Tbsp. of pepper
• 4 Tbsp. of butter
• 1/4 cup of flour
• 1 1/2 cups of heavy cream
• 1/4 cup of sour cream
• Shredded cheese
• Bacon
• Chopped scallions

1. Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker. Set it to low for 6 hours or high for 4 hours
2. In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened. When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
3. Serve with shredded cheese, bacon and chopped scallions. Enjoy! 

Cook's notes: I substituted a can of cream of chicken soup and a little milk for the heavy cream. I made this recipe on the stove.

This is a video recipe from Tasty on Facebook. You can view it here.

Steak Sandwiches (Steak Escape Style)

• 6 Bolillo buns, split (any firm bread will work)
• 12 ounces thin-sliced, deli-style roast beef
• 6 slices Provolone cheese
• 1 large onion, thinly sliced
• 1 can mushrooms, drained
• 1 tablespoon butter or oil
• Montreal steak seasoning
• lettuce, sliced tomato, mayonnaise

1. Warm butter or oil in medium skillet. Saute onions until soft. Sprinkle with small amount of Montreal steak seasoning. Add mushrooms and warm together. Transfer to a bowl and set aside. 
2. Place 2 ounces of roast beef in skillet on one side. Let first side warm up and slightly brown. Meanwhile, place bread, cut side down, in skillet to warm. 
3. Turn beef and sprinkle with Montreal steak seasoning. Top with serving of onions & mushrooms and a slice of cheese. Warm until cheese is melted.
4. Remove bread from skillet and spread one piece with mayonnaise and top with lettuce and tomato. Place roast beef on other piece of bread. Serve with homemade fries sprinkled with seasoned salt.

Cook's notes: I add a small amount of water to my onions and allow it to evaporate to help my onions soften. I have used both prepackaged roast beef and deli roast beef. I like the fresh cut roast beef better and have it cut a little thicker so that I can tear into bite-sized pieces (like Steak Escape), following above directions. 

Banana Nut Bread

• 3 very ripe  bananas
• 1 cup sugar
• 1/2 cup (1 stick) margarine, softened
• 2 cups all-purpose flour
• 2 eggs
• 1/8 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts

1. Peel bananas and mash in a large bowl. Combine with sugar and margarine; whip well.
2. Add other ingredients, except nuts, and beat well. Mix in nuts.
3. Pour into 2 well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake 40-60 minutes at 350 degrees.
4. Remove from pans and cool on rack. This bread freezes well.

Cook's note: For a taller bread, one recipe will probably fit in a loaf pan. Adjust cook time accordingly.

This is a recipe that I have had for a long time and do not know where I got it.

Creamy Spinach & Pasta Skillet

• 3 cups penne pasta, uncooked
• 1 Tbsp. oil
• 3 cloves garlic, minced (I used garlic powder)
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 Tbsp. lemon juice
• 1 pkg. (6 oz.) baby spinach leaves (I used bagged regular spinach leaves)
• 1/4 cup KRAFT Grated Parmesan Cheese, divided (I used the green can)

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. (Since I used garlic powder, I skipped this step) Stir in tomatoes; cook 3 min. or until heated through, stirring frequently. Add cream cheese and lemon juice; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.
3. Place spinach in large bowl. Drain pasta, reserving 1/3 cup cooking water. Add pasta, reserved water, tomato mixture and 3 Tbsp. Parmesan to spinach; mix lightly. Serve topped with remaining Parmesan.

Original recipe at KraftRecipes.com here.

Beefy Confetti Rice

• 2 cups cooked rice (I made instant)
• 1 pound hamburger, cooked and drained
• 12-16 ounces frozen mixed vegetables, cooked and drained

Mix ingredients in a large bowl. I just add salt and pepper but my husband adds soy sauce. 

Cook's notes: This would be good as a casserole by adding a can of cream of chicken, celery or mushroom soup, bake for a few minutes and top with cheese.

When I was first married I put this together because I needed a pantry meal and it has been a family favorite ever since!

Melon With Sweet Lime Dressing

• 3 cups cubed honeydew melon (about 1/2 melon)
• 3 cups cubed cantaloupe (about 1/2 melon)
• 2 tablespoons orange marmalade
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 teaspoon chopped fresh mint leaves

1. In a large bowl, combine marmalade, lime juice, honey and mint; mix well.
2. Using melon ball tool, scoop both melons into bowl.
3. Toss dressing gently with melon to coat. Serve immediately.

Original recipe here.

Cook's notes:  The next time I make this I will probably only use 1 type of melon so that I can use a whole melon or will double dressing and use all of both melons.

Applesauce Cake

• 1 package white cake mix (needs to be moist or pudding in the mix type)
• 3/4 cup applesauce
• 2 eggs
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• Whipped topping or cream

1. Combine all ingredients, except whipped topping, in a mixing bowl and beat on medium speed with an electric hand mixer until smooth.
2. Pour into a greased 11 x 7 cake pan.
3. Bake at 350 degrees for 25 to 30 minutes or until a knife inserted in the middle comes out clean.
4. Serve with a dollop of whipped topping or whipped cream on top.

Adapted from 365 Quick, Easy & Inexpensive Dinner Menus by Penny E. Stone.

Buy this cookbook on Amazon here. (Not an affiliate link)

Mamaw Mobley's Chocolate Gravy

• 1 cup sugar
• 2 tablespoons cocoa
• 3/4 cup evaporated milk
• 2 tablespoons margarine, to add at the end

1. Stir together sugar and cocoa in a 2 quart saucepan. Stir in milk.
2. Heat over medium heat, stirring constantly, until mixture come to a boil.
3. Mixture will "puff up" in the pan, but should not boil over. It will eventually boil back down, about 2 minutes or so. When it has done this, boil for about 30 seconds longer, until you are happy with the consistency.
4. Stir in margarine and serve over fried eggs and biscuits.

*This is a passed down family recipe.