Our Favorite Recipes

The following recipes have been tried and found worthy of remaking. Many times over. 🙂 Have fun trying something new! (All of the pictures are ones that I took after the recipes were made. With the exception of the Chicken Pot Pie Noodle Bake.) 😉

The kids and I recently made this delicious ‘Christmas Chex Mix’ recipe. It is so full of amazing flavor, and so addictive, that you might prefer it to anything already made from the store! It makes a huge amount. It’s perfect to store and have on hand for a while!

Recipe: 3 cups Corn Chex cereal. 3 cups Rice Chex cereal. 2 cups pretzel sticks. 1 1/2 cups Cheerios. 1 1/2 cups Kix cereal. 1 cup peanuts. 6 tablespoons butter, melted. 2 tablespoons Worcestershire sauce. 1 1/2 tsp. seasoned salt. 3/4 tsp. garlic powder. 1/2 tsp. onion powder.

1. Combine the first six ingredients in a large bowl.

2. In a small bowl mix the remaining ingredients.

3. Drizzle the butter mixture over the cereal mixture, stirring so that the cereal mixture is evenly coated.

4. Spread Chex mix onto cookie sheet. (I used a couple of the cookie sheets with deeper sides.)

5. Bake at 250 degrees for one hour. (You can stir the Chex mix every 15 min. as it bakes.)

Sierra made these amazing chocolate chip cookies. The recipe was taken from Magnolia Table. (Thank you also to TheKitchn.Com.) If you like thicker, gooier, chocolate chip cookies, this recipe is for you!
Orange Chicken! This recipe is so delicious that you might prefer it to any Orange Chicken that you’ve ever gotten at a restaurant! It is the stovetop version that I created from a slow cooker recipe that I found. Enjoy! (You can find the slow cooker version on AverieCooks.Com. Although I haven’t tried that one.)

Ingredients: Two pounds of chicken. (I used thin sliced breasts.) A tablespoon or two of butter. 1/3 cup cornstarch. 1/2 teaspoon salt. 1/2 teaspoon pepper. 2 cups orange marmalade. 1/4 cup soy sauce. 2 tablespoons rice wine vinegar. 2 teaspoons sesame oil. 1 teaspoon ground ginger. 1 teaspoon garlic powder.

Procedure: Cook the chicken in the butter, in a large skillet, until golden brown. (You can cut the chicken into bite size pieces either before cooking or while cooking.) Add the marmalade and soy sauce. Stir. Add the cornstarch. Stir. Add the rest of the ingredients. Stir. Heat through. If the sauce is *too* thick, add water 1/4 cup at a time until desired consistency.

In the end, the chicken shouldn’t be very “saucy.” The sauce should be just enough to give a thick coat each piece of chicken. We enjoyed this recipe over basmati rice. Delicious! 😋

I got the above recipe from a book of early American recipes from Virginia (Virginia Hospitality) that I recently purchased while in Williamsburg. I made it for breakfast last Sunday morning. YUM! It was a hit! It also goes great with a cup of coffee or tea, or to just have as a snack. 😊
This recipe has quickly become a family favorite. It is called Tennessee White Chili, and it was taken from the Lodge Cast Iron Cookbook. (I *love* Lodge recipes!) As is the case with the other photos on this page, this is the actual picture that I took of how it turned out. This recipe is very comforting and perfect for either a cold or dark and rainy day. Enjoy! The recipe is below.

Anjali and Hailey prepared the following recipe the other night, and it was sensational! With eight people in the house, it can be difficult to find a meal that suits everyone. But this one did! And there were no leftovers! This recipe is very comforting. Enjoy. 😊

***BEST WAFFLE RECIPE***

Ingredients: 2 Cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon sugar (optional), 1/4 teaspoon salt, 1 3/4 cups milk, 1/4 cup vegetable oil, 2 eggs, separated.

Instructions: 1. In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Make a well in the center of the mixture. 2. In a small bowl (or liquid measuring cup) combine the milk, oil and egg yolks. Beat to break up the yolks and combine. 3. Pour the liquid ingredients into the center of the dry ingredients. Stir just until moistened-the batter will still be lumpy. 4. In another bowl, beat the egg whites until they have stiff peaks. 5. Add about 1/3 of the stiff egg whites to the waffle batter and stir in to combine and lighten the batter. Add the remaining egg whites and gently fold until no white streaks appear. 6. Heat a waffle maker to high. 7. Cook the waffles according to the directions on your waffle maker.

(Recipe taken from TasteAndTellBlog.Com.) 🙂

Today I did a first. I made my own homemade tea blend. The above picture shows the finished product in the covered glass jar that I am storing it in.
(The cover not pictured.) Would you like the recipe? 😃 Here it is.

LAVENDER-ROSE TEA. 2 Tbsp. white or green tea leaves. 2 Tbsp. food-grade dried lavender buds. 1 1/2 Tbsp. dried chamomile flowers. 1 1/2 Tbsp. dried rose petals. 1 Tbsp. dried orange zest. That’s it. 🙂 Mix together. Use two teaspoons per cup of boiling water and seep for 5 minutes. Of course you’ll want to make use of either an infuser or a fine strainer because of the loose leaves. I tripled the recipe to get the amount shown here. It definitely turns out tasting fresh and botanical! And I am enjoying a cup of it right now as I write, 😊 🍵 The above tea mixture was made using the green tea leaves. Recipe taken from the Winter 2020 edition of Magnolia Journal.

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