Miller Family Recipes

This was sooo easy to make. It went together very quickly and was very tasty. Makes about 15-20 Servings 2 c flour 2 c sugar 1 t baking powder 1 t salt 1 c butter 1 c water 1/2 c sour cream 2 large eggs, lightly beaten 1 t almond extract Butter Frosting (recipe below) 1 c chopped pecans Preheat oven to 350 degrees. Spray a 15x10-inch jelly roll pan with nonstick baking spray with flour. In a large bowl, combine flour, sugar, baking powder, and salt; set aside. In a small saucepan, combine butter and water; bring to a boil, stirring occasionally. Add butter mixture to the flour mixture, stirring to combine. Stir in sour cream, eggs, and almond extract. Pour into prepared pan, and bake for 22 to 25 minutes, or until a wooden pick inserted in center comes out clean. Spread warm cake with Butter Frosting. Sprinkle with chopped pecans. Cut into triangles to serve. Butter Frosting Makes about 1 cup 1/2 c butter 1/4 c whole milk 1/2 t almond extract 3 c powdered sugar In a medium saucepan, co...

1 can Kidney beans 2 cans black beans 1 can pinto beans 1 can white beans 1 bag shoe peg corn diced onion diced celery diced pepper Bring to boil for 1 minute: 3/4 c apple cider vinegar 1/2 c oil 1 T water 1/2 c sugar 1 t pepper 1 t salt Pour over the beans and let sit overnight.

1 T olive oil 2 c brown rice 2 t to 2 T chili powder 1 t each: ground cumin, dried oregano 5 c water or chicken broth 2 c chunky salsa, plus more for serving 1/2 t salt 1 can black beans, drained and rinsed 3 c diced cooked chicken 1 c frozen corn 1/2 c pitted black olives, halved if large 1 ripe firm avocado, diced 1/2 c chopped fresh cilantro juice of 1 lime peper Sour cream, grated Cheddar or pepper Jack, chopped red onion (optional) Heat the oil in a Dutch oven over medium heat; add the rice. Toast, stirring occasionally, until aromatic, 3-4 minutes. Turn heat to low; push rice aside. Stir in chili powder to taste, cumin and oregano; toast 15 seconds. Gradually stir in water; stir in 2 cups of the salsa and the salt. Taste; stir in more chili powder if you like. heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 1 hour. Stir in beans, chicken, corn, and olives; if mixture ...

Homemade Pizza Crust 1/2 of a medium red onion, thinly sliced and separated into rings 1 T olive oil 12 oz skinless, boneless chicken breasts, cut into thin, bite-size strips, or chicken tenders, halved 3 cloves garlic, minced 2/3 c purchased barbeque sauce 1/3 c bottled banana pepper rings olive oil (optional) 8 oz smoked mozzarella, smoked Gouda or provolone cheese, shredded (2 cups) 4 oz Asiago or Parmigiano-Reggiano cheese, finely shredded (1 cup) 8 medium basil or arugula leaves, torn or cut into thin strips Prepare homemade pizza crust. For topping: In a large nonstick skillet, cook onion in 2 t of the hot oil over medium-high heat about 3 minutes, or until crisp-tender; remove onions from skillet with a slotted spoon. Add 1 t oil, the chicken and garlic to the pan and cook till tenders are done but not dry. Prepare pizza crust and cover with barbeque sauce. Spread evenly with the 4-oz. asiago or parmigiano-reggiano cheese. Layer with remaining ingredients ending with the basil o...

These freeze well. Stuff with lots of cheese and meat. Makes about 20 4 c Arborio rice 1 T olive oil 6 cloves garlic, finely chopped 5 large eggs 1 1/2 c Parmigiano-Reggiano cheese 1 1/2 c Italian-style breadcrumbs 2/3 c finely chopped fresh parsley salt and pepper 1 lb fresh buffalo mozzarella cheese, cut into 1/2-inch cubes 1/2 lb thinly sliced hot capicolla or proscuitto, halved and folded into quarters canola oil, for frying Marinara sauce Place rice and 6 cups of water in a large saucepan; bring to a boil. Reduce heat to a medium-low and cook, covered, stirring often, until water is completely absorbed, 20-25 minutes. Transfer to a large bowl; set aside until completely cooled. Meanwhile, in a small skillet, heat olive oil over medium-high heat. Add garlic and cook, stirring, until golden and fragrant, about 2 minutes. Remove from heat; set aside. Stir 3 eggs, one at a time, into cooled rice. Add parmesan and parsley; stir to combine. Season with salt and pepper. Fill a la...

1 bag mixed salad greens roasted corn avocado chopped dates shredded roasted chicken goat cheese or Feta pecans corn bread croutons tomato wedges Place all ingredients into a large salad bowl and toss.

4 carrots 2 zucchini 1 yellow squash 1 large onion 1 yellow bell pepper 1 red pepper 1 lb pasta, cooked according to package directions 1/2 c parmesan fresh cherry tomatoes, cut in half (optional) Cut all vegetables into strips. Drizzle with olive oil; sprinkle with salt and pepper, fennel seed, rosemary, thyme, and marjoram. Mix it up and place on 2 jelly roll pans that have been oiled with olive oil. Bake in oven at 450 degrees for about 20 minutes, stirring halfway. Mix all ingredients together and serve.

2 medium onions 2 large carrots 2 celery ribs 1 bell pepper 1/2 c parsley 6 whole cloves 2 Bay leaves 1 t salt 1/2 t white pepper water chicken carcass Put all ingredients into a stock pot and simmer for about 20-30 minutes.

Makes 6 servings 1 package Jimmy Dean sausage; cooked, drained and crumbled 4 1/2 c cubed day-old bread 2 c shredded sharp Cheddar cheese 10 eggs, slightly beaten 4 c whole milk 1 t dry mustard 1 t salt 1/4 t onion powder Fresh ground pepper to taste 1/2 c sliced mushrooms (optional) 1/2 c peeled, chopped tomatoes (optional) Place bread in well-buttered 9x13 baking dish. Sprinkle with cheese. Combine the next six ingredients. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top. Cover and chill overnight. Preheat oven to 325 degrees. Bake uncovered for about 1 hour. Tent with foil if top begins to brown too quickly.

This recipe came from Smitten Kitchen 1 3/4 c diced leeks, white and light green only (about 2 large leeks) 3/4 c diced onion 2 1/2 t olive oil 1 1/4 c flour 1 T plus 2 t cornstarch salt 6 T butter 4 eggs, divided 1/2 c plus 1 T heavy cream 1 c plus 2 T sour cream pinch nutmeg pinch pepper 1 1/2 c diced ham (1/4-inch dice) 3/4 c grated Swiss cheese Heat a large saute pan over low heat. Saute the leeks and onions in the oil 30-40 minutes until caramelized, stirring occasionally. Remove from heat to cool. Meanwhile, in a large bowl, combine the flour, cornstarch, and 1/4 t salt. Cut the butter in with a pastry blender, fork, or two knives until it is in very tiny bits. Add one egg and mix it until a dough forms. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate and press to remove any air bubbles. Crimp the edges and refrigerate for 30 minutes. While the quiche shell chills, mix the h...

Makes about 5 dozen cookies 3/4 c butter, softened 1/3 c powdered sugar 1 t lemon juice 1 1/4 c flour 1/2 c cornstarch FROSTING: 1/4 c butter, softened 3/4 c powdered sugar 1 t lemon juice 1 t lemon zest 1-3 drops yellow food coloring (optional) In a mixing bowl, cream butter and powdered sugar until light and fluffy; beat in lemon juice. Combine the flour and cornstarch; gradually add to the creamed mixture. Shape into two 8-inch rolls; wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-12 minutes or until the cookies are firm to the touch. Remove to wire racks to cool. For frosting, in a small mixing bowl, combine the butter, sugar, lemon juice and zest and food coloring; beat until smooth. Frost cooled cookies.