Category: Family Classics

Chicken Tortilla Soup


Creamy Chicken Tortilla Soup

Cozy Cook
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Keyword one-dish, soup
Servings 13 cups
Calories 185 kcal


  • 1 Dutch oven


Saute the vegetables

  • 2 Tbsp butter
  • 1 small onion yellow, diced
  • 1 jalapeño pepper
  • 3 cloves garlic diced

Mix the ingredients

  • 1 Tbsp tomato paste
  • 15 ounces corn 1 can
  • 10 ounces diced tomatoes with green chilies 1 can Rotel, undrained
  • 15 ounces black beans 1 can, drained and rinsed
  • 5 cups chicken broth
  • 2 small chicken breasts boneless, skinless
  • 1 pinch Cayenne pepper
  • 1 tsp cumin
  • 1 tsp hot sauce
  • 1 ounce taco seasoning 1 packet or 3 Tbsp

Final finishes

  • 1-1/2 cups cheddar cheese shredded
  • 1/3 cup cream cheese softened


Sauté the veggies

  • Heat 2 Tbsp butter over medium heat in the Dutch oven and add the diced onions and peppers. Sauté for 4 minutes.
  • Add the garlic and cook for 1 more minute.

Mix the ingredients

  • Add all remaining ingredients, except for the cheddar and cream cheese.
  • Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.

Shred the chicken

  • After 20-25 minutes, remove the chicken (be sure it is cooked through) and place on a plate or cutting board.
  • Shred using two forks and return to the soup.

Final stretch

  • Reduce the heat to low and slowly sprinkle in the shredded cheddar cheese and softened cream cheese. Keep staring until smooth and creamy. Make sure the soup isn't too hot or the cheese will separate and become grainy.
  • Season with salt and pepper and anything else you think it needs.
  • Garnish with a dollop of sour cream and green onions and serve!


Can also be made in a crock pot. Saute veggies according to the recipe then add to the crock pot along with the remaining ingredients. Cook on low for 6 hours before removing the chicken for shredding. Return to the crock pot and turn off the heat before stirring in the cheddar and cream cheese.


Serving: 1cupCalories: 185kcalCarbohydrates: 19gProtein: 16gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 32mgSodium: 327mgPotassium: 423mgFiber: 4gSugar: 3gVitamin A: 460IUVitamin C: 7mgCalcium: 80mgIron: 2mg
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Creamy Cucumber Salad


Creamy Cucumber Salad

All Recipes
Prep Time 10 mins
Chill time 2 hrs
Course Salad
Cuisine American
Keyword garden, potluck
Servings 8 servings
Calories 308 kcal


  • 1 large bowl with lid


  • 2 large cucumbers peeled and sliced or cut into pieces
  • 1 onion, sweet
  • 1 tbsp kosher salt


  • 1.5 cups mayonnaise or more, to taste
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 1 tsp dill dried
  • 1 tsp garlic powder
  • 1 tsp black pepper


Prepare cucumbers

  • Peel and cut up cumbers and onion.
  • In a large bowl, add cucumbers, onion, and salt.
  • Cover and toss to mix. Set aside for 15-30 minutes.

Drain cucumbers

  • Drain cucumber mix and return to large bowl.

Prepare dressing

  • In a small bowl, whisk mayonnaise, vinegar, sugar, dill, garlic powder, and pepper until smooth.


  • Pour over cucumbers and stir until well coated.
  • Cover and refrigerate for 1-2 hours before serving


If the dressing is too runny, add more mayonnaise.


Calories: 308kcalCarbohydrates: 5gProtein: 1gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 19gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 18mgSodium: 1141mgPotassium: 133mgFiber: 1gSugar: 3gVitamin A: 80IUVitamin C: 3mgCalcium: 19mgIron: 0.3mg
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Basic White Bread


Basic White Bread

All Recipes
Based on the Blue Ribbon Bread recipe
Prep Time 20 mins
Cook Time 35 mins
Resting time 1 hr 45 mins
Total Time 2 hrs 40 mins
Course Breads
Cuisine American
Servings 24 slices
Calories 164 kcal


  • 1 Stand mixer whisk, kneading attachments
  • 2 loaf pans
  • 2 pyrex cup to melt shortening and butter
  • 1 cake/brownie pan for water under the loaves in the oven


Yeast mixture

  • 1 package active dry yeast .25 ounce
  • 1 tsp sugar
  • 1/2 cup warm water 110ºF (microwave for 23 seconds)

Bread dough

  • 12 oz evaporated milk
  • 1/4 cup warm water
  • 1/4 cup shortening melted
  • 1/4 cup honey
  • 1/2 tbsp salt
  • 1/2 tsp salt
  • 6 cups flour bread flour preferred


  • 2 tbsp butter melted


Yeast mixture

  • In a large stand mixer bowl, dissolve yeast and sugar in 1/2 cup warm water.
  • Let stand until foamy, usually 10 minutes.

Mix dough

  • Melt the shortening.
  • Add evaporated milk, warm water, melted shortening, honey, salt, and 2 cups flour. Mix at speed 2 until combined.
  • Add the remaining flour no more than a cup at a time kneading well between each addition.

Knead dough

  • When the dough has pulled together and it trying to escape the bowl, turn it out onto a lightly floured surface.
  • Knead until smooth and elastic, about 8 minutes.

Let dough rest

  • Wash the mixing bowl and dry thoroughly. Coat with oil.
  • Place dough in bowl.
  • Cover with a damp towel and set aside in a warm place to rise until doubled in volume. About 1-2 hours.


  • Once the dough has doubled in size, turn it out onto a countertop.
  • Punch the dough down.
  • Divide the dough in half.
  • Roll each half into loaf shapes. Seal the seams by pinching.
  • Melt the butter and use to coat the bread pans.
  • Place shaped dough into pan and cover loosely with plastic wrap.
  • Place in a warm area and let rise until the loaf is about an inch over the top of the pan, about 30 minutes.


  • Fill the cake/brownie pan with about 1/2 inch of hot water and place in the oven on the bottom rack.
  • Preheat the oven to 375ºF.
  • Uncover the loaves and place on the top rack in the oven.
  • Bake until tops are golden brown, about 25-35 minutes.


  • When finished, brush the tops with butter and allow to cool a bit in the pan.
  • When cool enough to touch, turn out of the pan and enjoy the first still-warm slice!
  • When fully cool, wrap with bees wrap or place in plastic bag. Can be frozen.


Calories: 164kcalCarbohydrates: 29gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.3gCholesterol: 3mgSodium: 219mgPotassium: 85mgFiber: 1gSugar: 5gVitamin A: 85IUVitamin C: 0.2mgCalcium: 47mgIron: 2mg
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Sausage, Mushrooms, and Spinach Rice


Sausage, Mushrooms, and Spinach Rice

Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Keyword one-dish, potluck
Servings 6
Calories 344 kcal


  • 1 large baking dish or skillet cast iron dutch oven or skillet works great


  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 small onion chopped
  • 2 cups white mushrooms chopped
  • 12 ounces smoked sausage cut into thin slices
  • 8 ounces spinach fresh, chopped
  • 1 cup long-grain rice uncooked
  • 2.5 cups low-sodium chicken stock
  • 1 tsp chicken bouillon granules
  • .5 tsp salt to taste
  • .5 tsp pepper freshly ground, to taste


  • Heat olive oil in dutch oven or skillet over medium-high heat.
  • Add onion, garlic, mushrooms, and smoked sausage. Cook for 5 minutes or until onion softens and sausage beings to brown.
  • Add spinach, rice, chicken stock, and chicken bouillon and stir well. Season with salt and pepper to taste.
  • Cover and continue to cook for 15-20 minutes or until rice is cooked through and all stock has been absorbed by the rice.


Calories: 344kcalCarbohydrates: 31gProtein: 13gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 817mgPotassium: 566mgFiber: 2gSugar: 2gVitamin A: 3546IUVitamin C: 13mgCalcium: 62mgIron: 2mg
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Grandma Nan’s Potato Salad


Grandma Nan's Potato Salad

Course Salad, Side Dish
Cuisine American, German
Keyword potluck
Servings 10 servings
Calories 493 kcal


  • 8 eggs hard boiled
  • 5 lbs red potatoes peeling optional
  • 2 stalks celery diced
  • 1 onion diced
  • 1-1/2 cup mayonnaise
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • salt to taste
  • pepper to taste


In advance

  • Hard boil 8 eggs.

Chop veggies

  • Cut potatoes into small bite-sized pieces.
  • Slice celery stalks lengthwise into four strips then chop into 1/4"pieces.
  • Dice onion.
  • Slice and chop hard boiled eggs.

Boil potatoes

  • Put chopped potatoes in a pot and cover with at least an inch of water.
  • Boil until "al dente".
  • Drain water and allow to cool.

Mix ingredients

  • In a small bowl, combine mayonnaise, sugar, vinegar.
  • In a large bowl, add potatoes, celery, onion, and eggs.
  • Pour mayo mixture over potato mixture and stir to coat.
  • Add salt and pepper to taste and stir.
  • Refrigerate at least 2 hours, overnight is even better.


Calories: 493kcalCarbohydrates: 50gProtein: 9gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 145mgSodium: 352mgPotassium: 1169mgFiber: 8gSugar: 17gVitamin A: 43834IUVitamin C: 46mgCalcium: 114mgIron: 2mg
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Ground Beef and Wild Rice Casserole


Ground Beef and Wild Rice Casserole

GRV-Gibbs Wild Rice
Prep Time 1 hr
Cook Time 1 hr 30 mins
Course Main Course
Cuisine American
Keyword potluck
Servings 4 servings
Calories 437 kcal


  • 1 casserole dish large
  • 1 small frying pan for veggies
  • 1 large frying pan for ground beef
  • 1 saucepan for boiling water


Prepare wild rice

  • 4 cups water boiling
  • 1 cup wild rice uncooked

Other ingredients

  • 1 can cream of chicken soup
  • 1 can sliced mushrooms drained
  • 2 cubes beef bouillon
  • 1 cup water boiling
  • 1 bay leaf crumbled


  • 1/4 tsp celery salt
  • 1/4 tsp garlic salt
  • 1/4 tsp pepper
  • 1/4 tsp onion salt
  • 1/4 tsp paprika


  • 3/4 cup celery chopped
  • 6 tbsp onion chopped
  • 1 tbsp butter

Ground beef

  • 1-1/2 pounds ground beef


  • 1/4 cup slivered almonds



  • Bring 4 cups of water to a boil.
  • Chop 3/4 cup celery.
  • Chop 6 tbsp onion.
  • Dissolve beef bouillon in 1 cup boiling water.

Prepare the wild rice

  • Pour boiling water over 1 cup wild rice.
  • Let stand 15 minutes.
  • When finished, drain.

Saute veggies

  • While, the rice is standing, sauté celery and onion.

Brown ground beef

  • Brown ground beef.
  • Drain.

Assemble casserole

  • Add cream of mushroom soup, sliced mushrooms, beef bouillon, bay leaf, and seasonings to casserole dish.
  • Add wild rice after draining.
  • Add sautéed vegetables.
  • Add ground beef.
  • Optional: sprinkle with slivered almonds.

Refrigerate (optional)

  • Refrigerate until time to bake.


  • Bake, covered, for 1-1/2 hours at 350ºF.
  • Optional: If the casserole becomes dry while baking, add more dissolved beef bouillon.


Calories: 437kcalCarbohydrates: 41gProtein: 20gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 54mgSodium: 1213mgPotassium: 529mgFiber: 5gSugar: 3gVitamin A: 331IUVitamin C: 2mgCalcium: 73mgIron: 3mg
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Corn on the Cob


Corn on the cob

Char Mountain
The easiest way to make corn on the cob imaginable.
Cook Time 15 mins
Resting time 15 mins
Course Side Dish
Cuisine American
Keyword garden
Servings 4 servings
Calories 77 kcal


  • 1 large stock pot, with cover The bigger the pot, the less the chance it will boil over.


  • 4 ears corn on the cob
  • butter to taste
  • salt to taste


Prepare corn

  • Peel the husks off the ears of corn and rub to get the silk off.
  • Place in stock pot.

Cook the corn

  • Add water to the pot until the ears are covered.
  • Place on stove over high heat.
  • Bring to a boil.


  • Once it reaches a vigorous boil, turn the heat off and cover.
  • Allow to sit at least 15 minutes.


  • Remove from pot and allow the water to drain off as you do so.
  • Serve.
  • (Optional) Add butter and salt to taste.


Calories: 77kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 14mgPotassium: 243mgFiber: 2gSugar: 6gVitamin A: 168IUVitamin C: 6mgCalcium: 2mgIron: 0.5mg
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Apple Pie


Apple Pie

Cuisinart Food Processor User's Guide
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Keyword pie
Servings 8 slices
Calories 391 kcal


  • Food processor metal blade
  • Apple peeler rotary or peeler
  • Pie plate


Bottom Crust

  • 1-1/2 cups all-purpose flour
  • 1 stick unsalted butter very cold, cut into 1" pieces
  • 1/2 tsp salt
  • 1/4 cup water ice water
  • 2 tbsp all-purpose flour for rolling surface

Top Crust

  • 1-1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 stick unsalted butter very cold, cut into 1" pieces
  • 1/4 cup water ice water
  • 2 tbsp all-purpose flour for rolling surface


  • 2 pounds apples peeled and cored (Granny Smith)
  • 1/2 cup sugar
  • 3/4 tsp cinnamon
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • 3 tbsp all-purpose flour


Make the dough for the bottom crust

  • In the food processor, use the metal blade to process flour, butter, and salt until mixture is like coarse meal, about 8 seconds.
  • Add ice water and pulse until dough begins to clump together. Do not let it form a ball.
  • Put dough in a Ziploc bag and work through bag to press dough together into a ball and then make a flat disc.

Make the dough for the top crust

  • In the food processor, use the metal blade to process flour, butter, and salt until mixture is like coarse meal, about 8 seconds.
  • Add ice water and pulse until dough begins to clump together. Do not let it form a ball.
  • Put dough in a Ziploc bag and work through bag to press dough together into a ball and then make a flat disc.
  • Refrigerate top and bottom crust for at least 1 hour.
  • Clean the food processor bowl.

Roll the dough

  • Roll dough on lightly floured surface to a circle about 1/8-inch thick.
  • Lay in bottom of pie pan and smooth.
  • Roll second disc of dough on floured surface to a circle about 1/8-inch thick.

Prepare the apples

  • Preheat the oven to 375ºF
  • (Optional) Peel the apples

Mix the filling

  • In food processor, use the metal blade to mix sugar, cinnamon, salt, nutmeg, and flour.
  • Change to slicing disc and slice the apples into the sugar and spice mixture.

Assemble the pie

  • Transfer sliced apples into the waiting pie crust.
  • Spread sugar and spice mixture evenly over the apples.
  • Place the second crust over the apple filling.
  • Pinch crust edges together and trim off excess.
  • With a sharp knife, make 4-8 small cuts in top crust to allow steam to escape.


  • Bake for 45 minutes until juices bubble.
  • Allow to cool before serving.


Peeling the apples is optional.
You can also use a "cookie" cutter to cut designs into the top crust rather than slitting it with a knife.
If you want to dress up the crust a bit, brush it with water and sprinkle with sugar. Raw sugar is especially fun.


Calories: 391kcalCarbohydrates: 45gProtein: 3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 333mgPotassium: 153mgFiber: 3gSugar: 24gVitamin A: 768IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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Overnight Buns


Overnight Buns

Carol Erbele, in memory of Florence Erbele in the Streeter, ND American Legion Auxiliary Centennial Cookbook 1905-2005
Course Breads
Cuisine American
Servings 48 buns
Calories 112 kcal


Boiled ingredients

  • 1-1/2 cup sugar
  • 4 cups water


  • 4 eggs beaten
  • 1 cup oil
  • 1 pkg yeast
  • 1 tsp sugar
  • 1/2 cup water warm

Dry ingredients

  • 12-1/2 cup flour
  • 3 tsp salt


Mix ingredients

  • Bring 1-1/2 cups sugar and 4 cups water to a boil.
  • Cool to lukewarm.
  • Beat eggs and add 1 cup oil then add to sugar water.
  • Soften one package yeast and 1 tsp sugar in 1/2 cup warm water until foamy.
  • Mix flour and salt.
  • Pour liquids over flour and salt.
  • Oil hands and knead, adding slightly more flour if needed, until dough is no longer sticky.

Rise and knead

  • Set aside in a warm room.
  • Work down (knead) again several times over the next few hours (up to eight hours).

Shape dough

  • Shape into buns.
  • Set aside in a warm room for 7-8 hours.


  • Bake at 350º F for 20 minutes.


Mix about 3 p.m. and work down the dough during the afternoon and evening. Then shape into buns about 11 p.m. and bake in the morning.
Alternatively, mix early in the morning and bake in the evening.


Calories: 112kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 152mgPotassium: 23mgFiber: 1gSugar: 2gVitamin A: 20IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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Slow Cooker Santa Fe Chicken


Slow Cooker Santa Fe Chicken

Prep Time 10 mins
Cook Time 10 hrs
Course Main Course
Cuisine Mexican
Keyword potluck
Servings 8 servings
Calories 217 kcal


  • 1 slow cooker


  • 15 ounces black beans canned, drained and rinsed
  • 14.5 ounces chicken broth canned, fat-free
  • 14.5 ounces diced tomatoes with green chili peppers canned
  • 8 ounces frozen corn
  • 1/4 cup cilantro chopped
  • 3 scallions chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1.5 pounds skinless, boneless chicken breasts


  • In the crock pot, combine all ingredients except the chicken.
  • Season the chicken breasts with salt and lay on top of the beans mixture.
  • Cook on low for 9-1/2 hours.
  • Remove chicken and shred into strands, then return to slow cooker.
  • Cook for 30 minutes more.


You can also cook this on high for just 6 hours. Once again, shred the chicken 30 minutes before it's done and return it to the slow cooker.
Also, you may be able to shred the chicken right in the slow cooker as it can fall apart trying to remove it. 


Calories: 217kcalCarbohydrates: 23gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 54mgSodium: 414mgPotassium: 759mgFiber: 6gSugar: 1gVitamin A: 276IUVitamin C: 9mgCalcium: 45mgIron: 3mg
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