Time
Prep: 10 minutes Ready In: 40 minutes
Ingredients
2 c flour
¼ c white sugar
½ t vanilla extract
1 c margarine
2 c chopped pecans
¼ c confectioners’ sugar for decoration
Prep/Equipment
Directions
Preheat oven to 325°.
Sift together in a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.
Shape dough into 1 inch balls, or crescents. Bake at 325° for about 25 minutes or until pale brown. When slightly cool, roll or shake in confectioners’ sugar.
Notes/Suggestions
Store in airtight container.
Time
Prep: 3 minutes Ready In: 3 minutes
Ingredients
2 c frozen strawberries
2 T lemon juice
2 T lime juice
5 pkg Pure Via (to sweeten)
1 c ice
12 oz can lemon lime soda (Sprite or Sierra Mist)
Prep/Equipment
Directions
Add all ingredients to blender; mix until thick and foamy.
Time
Prep: 3 minutes Ready In: 3 minutes
Ingredients
1 T yogurt (Greek, non-fat is very good for this)
1 banana
5 strawberries, frozen or fresh (can use a handful of blueberries instead, if preferred)
2 t honey (or 1 packet Pure Via/Stevia, to sweeten)
3-5 Ice cubes to fill glass
¼ c orange juice
Prep/Equipment
Blender, or smoothie maker
Directions
Add all ingredients to blender; mix until desired consistency.
Notes/Suggestion
Drink immediately.
Add protein powder if desired.
Serving Suggestion
For one serving, use a mug. Add 1 well-rounded teaspoon of mix, and top with boiling water.
To make 1 quart (6 servings), dissolve 1/3 c of mix in one quart of boiling water.
Yield
Full recipe makes 12 quarts.
Time
Prep: 3 minutes Ready In: 3 minutes
Ingredients
2 ½ c instant Tang breakfast drink
1 ¼ c sugar
¾ c instant tea
1 t cinnamon
½ t ground cloves
Dash salt
Prep/Equipment
Directions
Mix all ingredients and store in airtight container.
Time
Prep: 3 minutes Ready In: 3 minutes
Ingredients
6 c pineapple juice, chilled
6 c orange-grapefruit juice
2 quarts lemon-lime soda (Sprite or Sierra Mist)
2 c lime or lemon sherbet, scooped
Prep/Equipment
Directions
Add all ingredients to punch bowl. Use large punch scooper to serve.
Notes/Suggestions
Cut in half for a smaller batch.
Time
Prep: 3 minutes Ready In: 3 minutes
Ingredients
2 cans Hi-C tropical punch
2 liters ginger ale
1 pint raspberry sherbet, scooped
Prep/Equipment
Directions
Add all ingredients to punch bowl. Use large punch scooper to serve.
Serving Suggestion
Use 2-3 tsp per glass of milk or boiling water.
Time
Prep: 3 minutes Ready In: 3 minutes
Ingredients
1 pkg instant, powdered milk
1 c powdered sugar
6 ounces powdered cream
2 lbs Instant cocoa mix
¼ tsp salt
Prep/Equipment
Medium bowl
Airtight container for storing
Directions
Mix all ingredients. Keep dry.
Notes/Suggestions
Store in airtight container.
Prep: 10 minutes Ready In: 20 minutes
Ingredients
4 large baking potatoes
8 eggs
8 T milk
Optional: Diced onion, green pepper, mushroom
Velveeta cheese
Prep/Equipment
Buttered glass pie pan or 8×8 glass baking dish
Medium bowl
Directions
Bake in oven or microwave potatoes. Skin can then be peeled off or left on. Slice potatoes thinly and spread on bottom of glass pan.
Separately, in medium bowl, beat eggs with milk. Add in optional items, if desired. Pour egg mixture over potatoes. Cover with plastic wrap and cook on high in microwave for 4 minutes. Stir and turn dish, baking until eggs are fluffy (about 2-4 more minutes). Remove from microwave and put several slices Velveeta on top of egg mixture. Let sit for a couple of minutes until cheese is melted.
Prep: 10 minutes Ready In: 9 hours 10 minutes
Ingredients
6 slices white bread, crust removed, and cubed
8 eggs
4 c milk
2 t salt
2 t dry mustard
1 c shredded cheese
1 c bacon or ham
1 c green pepper
Prep/Equipment
Greased 9×13 pan
Medium bowl
Directions
Place bread at bottom of 9×13 pan.
In medium bowl, mix eggs, milk, salt, and dry mustard. Pour over bread.
Add cheese, bacon, ham and green pepper. Refrigerate overnight.
Next morning, preheat oven to 350°. Bake uncovered for 1 hour.
Prep: 1 hour 30 minutes Ready In: 10 hours 30 minutes
Ingredients
2 lb sausage, mild
2 ½ c seasoned croutons
2 c shredded cheese
4 eggs
¾ t dry mustard
3 c milk, separated
1 can cream of mushroom soup
½ c milk
Prep/Equipment
Skillet
Buttered 9×13 pan
Medium bowl
Small bowl
Directions
In a skillet, cook sausage.
In 9×13 pan, place croutons across bottom. Layer cheese on top. Layer cooked, drained sausage on top.
In medium bowl, beat eggs, dry mustard, and 2 ½ c milk. Pour over meat.
Cover and refrigerate overnight.
Next morning, remove the dish from the refrigerator.
In small bowl, mix ½ c milk and soup. Pour over the bread dish and leave at room temperature for 1 hour before baking
Preheat oven to 300°. Bake uncovered for 1 hour.
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Cronin/Boyer Family Recipes