Family Recipe File

It's like your mom's recipe index card box, but digital.

Author: Chef

  • Cowboy Cornbread

    Description
    A simple casserole with beef, beans, Rotel, and cornbread baked on top.

    Ingredients

    • Cornbread mix
    • 1 can cream corn
    • Milk
    • Eggs
    • Ground beef
    • Rotel
    • Ranch Style beans
    • Cheddar cheese

    Instructions

    1. Preheat the oven to 400 degrees F.
    2. Cook the ground beef and drain it.
    3. Stir the beef with the cream corn, Rotel, and Ranch Style beans.
    4. Prepare the cornbread mix as directed on the package using milk and eggs.
    5. Spread the beef mixture in a greased casserole dish.
    6. Pour the cornbread batter over the top and sprinkle with cheddar cheese.
    7. Bake about 45 minutes until the cornbread is set and golden.

  • Brisket Queso

    Description
    A smoky queso built around leftover brisket for game day or casual snacking.

    Ingredients

    • 1/2 cup barbecue sauce
    • 1 cup pulled brisket
    • Prepared queso base or cheese dip ingredients from the family stash

    Instructions

    1. Warm the queso base in a saucepan over low heat.
    2. Stir in the barbecue sauce and pulled brisket.
    3. Cook just until hot and combined, then serve warm.

    Notes

  • Homemade Hot Cocoa

    Description
    Rich stovetop hot cocoa made with milk, cocoa powder, chocolate, and a little cinnamon.

    Ingredients

    • 4 cups whole milk
    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup sugar
    • 1/2 cup bittersweet or semisweet chocolate chips or chopped chocolate bar
    • 1/4 teaspoon vanilla
    • 1/2 teaspoon cinnamon
    • Marshmallows for serving

    Instructions

    1. Place the milk, cocoa powder, cinnamon, and sugar in a small saucepan.
    2. Heat over medium to medium-low heat, whisking frequently, until warm but not boiling.
    3. Add the chocolate chips and whisk until melted and smooth.
    4. Whisk in the vanilla and a pinch of salt if desired.
    5. Serve immediately with marshmallows if you like.

  • Moie’s Molasses Cookies

    Description
    A family cookie recipe with molasses, buttermilk, and warm spices.

    Ingredients

    • 1 cup molasses
    • 1/2 cup shortening or butter
    • 1 cup buttermilk
    • 2 teaspoons spices
    • 1 3/4 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla
    • Flour, added 1/4 cup at a time until a cookie dough forms
    • Sugar for sprinkling

    Instructions

    1. Mix the molasses, shortening or butter, buttermilk, spices, baking soda, salt, and vanilla.
    2. Add flour 1/4 cup at a time until the mixture becomes a cookie dough.
    3. Shape as desired and sprinkle with sugar.
    4. Bake at 375 degrees F for 12 minutes.

    Notes

    • Family note: listed as Moie's recipe.
    • The original note does not specify the exact spice blend or total flour amount.

  • Cream Gravy

    Description
    A basic cream gravy made from pan grease, flour, and milk.

    Ingredients

    • 2 cups milk
    • 2 to 4 tablespoons flour
    • 1/4 cup grease
    • Salt and pepper, to taste

    Instructions

    1. Whisk the grease and flour together over medium-high heat until a paste forms and turns golden brown.
    2. Slowly pour in the milk while stirring constantly.
    3. Cook until thickened.
    4. Add more milk if needed to thin it.
    5. Season with salt and pepper.

  • Cocktail Sauce

    Description
    Homemade cocktail sauce with ketchup, chili sauce, horseradish, onion, and sherry.

    Ingredients

    • 1/2 cup ketchup
    • 1/2 cup chili sauce
    • 1/3 cup medium dry sherry
    • 2 tablespoons horseradish
    • 1 small onion, diced
    • 1 tablespoon vinegar or lemon juice
    • Worcestershire sauce, to taste

    Instructions

    1. Mix all ingredients together.
    2. Add a dash or two of Worcestershire sauce.
    3. Chill before serving if desired.

  • Cilantro Lime Rice

    Description
    Simple limey rice finished with chopped cilantro.

    Ingredients

    • 1 tablespoon butter
    • Juice of 2 limes, divided
    • 1/2 teaspoon kosher salt
    • 1 cup basmati rice
    • 2 cups water
    • 1 tablespoon chopped cilantro

    Instructions

    1. Melt the butter in a saucepan over low heat.
    2. Add the juice of 1 lime, salt, and rice, and stir for 1 minute to coat.
    3. Add the water and bring to a boil.
    4. Cover, reduce the heat, and simmer until the rice is tender, 22 to 25 minutes.
    5. Fold in the cilantro and finish with more lime juice before serving.

  • Tamale Pie

    Description
    A bean-and-corn skillet bake topped with a cheesy masa crust.

    Ingredients

    • 1 tablespoon vegetable oil
    • 3 butter pats
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 red bell pepper, finely chopped
    • 2 tablespoons masa
    • 2 teaspoons cumin
    • 2 teaspoons chili powder
    • 1 1/2 cups frozen corn, thawed
    • 1 4-ounce can minced green chiles, drained
    • 1 15-ounce can crushed fire-roasted tomatoes
    • 1 15-ounce can kidney beans, drained and rinsed
    • 1 15-ounce can black beans, drained and rinsed
    • 1 1/2 cups shredded cheddar cheese
    • Salt and pepper
    • For the topping: 2 1/2 cups masa, 2 teaspoons baking powder, 1 teaspoon salt, 2 cups vegetable stock, 1 stick butter melted, and 1/2 cup shredded cheddar

    Instructions

    1. Preheat the oven to 400 degrees F.
    2. Heat a 10-inch cast-iron skillet over medium heat. Add the oil and butter.
    3. Add the onion, garlic, and bell pepper. Season with salt and pepper and cook 5 to 7 minutes until softened.
    4. Stir in the masa, cumin, and chili powder.
    5. Add the corn, green chiles, tomatoes, and beans. Season with salt and pepper and cook, stirring, for 5 minutes.
    6. Turn off the heat and fold in the cheese.
    7. In a bowl, whisk together the topping ingredients until combined.
    8. Spread the topping over the bean mixture.
    9. Cover with foil and bake 20 minutes, then uncover and bake 15 minutes more.

  • Chicken and Dumplings

    Description
    A very simple chicken and dumplings recipe built with biscuits and broth.

    Ingredients

    • 6 cups water
    • 6 bouillon cubes
    • 1 can biscuits
    • 1 large can chicken or 1 chicken breast cut into pieces

    Instructions

    1. Cook the chicken first if using raw chicken breast.
    2. Cut the biscuits into half pieces.
    3. Bring the water and bouillon to a boil.
    4. Add the chicken and biscuit pieces.
    5. Boil until the biscuits are cooked and the broth thickens to your liking.

    Notes

    • The original note says the longer it boils, the thicker it gets.

  • Taco Soup

    Description
    An easy crockpot taco soup with beans, corn, Rotel, ground beef, and pantry seasonings.

    Ingredients

    • 1 can black beans
    • 1 can pinto beans
    • 1 can ranch style beans
    • 1 small can corn
    • 1 can Rotel
    • 1 pound ground beef, browned
    • 1/2 small onion, diced and sauteed
    • Chopped cilantro
    • Onion powder
    • Garlic powder
    • Taco seasoning
    • Seasoned salt
    • 1/2 cup water
    • 1/2 cup milk

    Instructions

    1. Add all ingredients to the crockpot.
    2. Cook on high for about 30 minutes.
    3. Taste and add more seasoning if needed.
    4. Serve with tortilla chips.

    Notes

    • The original note says this serves 4 to 8.