Miller Family Recipes

3 lb. chuck roast, cut up in small chunks 1 diced onion 1 can mushrooms and liquid or 1 8-oz. pkg. fresh 1 Tblsp. crushed garlic 5 cubes beef bouillon or 2 Tblsp. bouillon paste 1 Tblsp. browning sauce 1 x-tra large can crushed tomatoes 3 to 4 diced potatoes 1 8 oz. frozen vegetable 1 c. barley 2 tsp. salt 1 tsp. basil 1 tsp. parsley 1 tsp. oregano 1 tsp. thyme 2 bay leaves 2 tsp. salt pepper Cook meat, onion, garlic, bouillon cubes, browning sauce. Sear first and then cook on low with lid mostly on for about 1 hour or so (till liquid is absorbed and meat is tender). Add remaining ingredients and cook till veggies are tender. For the instant pot version...saute meat, onion, rutabaga, garlic, mushrooms in the pot till browned up. Add veggies, seasonings, barley, tomatoes, broth.  Seal with the lid and cook on high for 10 min.  Let naturally release for 25 minutes.

dressing: 1 generous Tblsp. poppyseeds 1 c. oil 1/2 c. redwine or balsamic vinegar 1/2 tsp. dry mustard 1 Tblsp. grated onion 1/2 c. sugar 1 tsp. salt Salad Baby spinach chopped romaine thinly sliced red onion sliced strawberries sugared walnuts, pecans, or slivered onions Sugared nuts: 3 Tblsp. sugar to 1 c. nuts. Put in frying pan and toss till coated. Lay out on parchment paper. Store in airtight container.

Keywords: appetizer candies and treats 6051352 Ingredients 8 oz. cream cheese 3/4 c. brown sugar 1 tsp. vanilla chopped peanuts Instructions Combine cream cheese, brown sugar, and vanilla in a bowl. Slice apples. Dip into the cream cheese mixture and then into a bowl of chopped peanuts. Powered by Recipage

Keywords: appetizer Candies and Treats 6051351 Ingredients 1/4 c. concentrated orange juice 1 Tblsp. lemon juice 3/4 c. sugar 1 beaten egg 8 oz. coolwhip 8 oz. strawberry yogurt Instructions Combine juices, sugar, and egg. Cook till frothy. Add Cool Whip and yogurt. Powered by Recipage

(Mom's recipe) There is nothing like this pecan pie.  It's so yummy you'd better make 2.  Don't try doubling this cause I tried it once, and it wasn't pretty. Just make 2 totally separate pies if you need more than just this one.  One of my most favorite pies.  (I hand chop the nuts so I don't get all that nut dust).

I got this recipe from one of my best friends that I grew up with, Kristy Dixon.  She swore that it was the actual recipe...who knows, but it is my favorite. Be careful when you make it.  You need to know how hot your stove is.  If your stove runs hot, lower the heat.  I have to cook mine on 4, which is medium low, otherwise it overcooks or burns.  I also start the timer when it just starts to boil and I pour the chips and stuff in at 9 min. and really whip it by hand and pour quickly into a buttered pan. 3 small packages chocolate chips (use fresh toll house semi-sweet.  Don't try darker chocolate of any kind.  I tried Ghiradelli 60% bittersweet 1 c. with 2 c. tollhouse...not as good) 2 cubes butter 8 oz. marshmallow creme (1 - 7oz. jar plus 2 heaping Tblsp.) 1 can evaporated milk 4 1/2 c. sugar 1/2 tsp. vanilla Combine the chocolate chips, butter and marshmallow creme in a bowl and set aside. Bring the evaporated milk and sugar ...

(Mom's best fudge) This is Dan and Erin's favorite.  It's the only fudge we ever had growing up and I really like it, but my favorite is the See's.  We also don't put nuts in the fudge cause too many people prefer it without. **Cook's Note:  This fudge isn't good overcooked, (of course what fudge is) so be careful.  I found every stove is different but this fudge is best cooked on medium heat.  I found that my medium is 4, which is less than true medium on my stove. I also start timing as soon as it starts to boil and then time it for 8 minutes. Use only fresh chips! 2 c. brown sugar 1 c. sugar 1 c. evaporated milk 1/2 c. butter Bring the above ingredients to a full boil for 8 min. and remove from heat. Add: 1 - 7 oz. marshmallow creme (I use about 9-10) 6 oz. pkg. butterscotch chips 6 oz. semisweet chocolate chips Stir above ingredients into the hot mixture and stir until melted. Add 1 tsp. vanilla and 1 c. chopped nuts (optiona...

Keywords: appetizer 6051350 Ingredients (2 dozen) 24 large fresh mushrooms 1 (8oz.) carton reduced-fat spreadable chive and onion cream cheese 1 c. (4oz.) crumbled blue cheese 4 green onions, chopped 2 garlic cloves, minced 3/4 c. bacon bits, divided Instructions Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 c. bacon bits. Stuff into mushrooms caps, a scant tablespoonful in each. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375 degrees for 18-22 minutes or until mushrooms are tender. Powered by Recipage

1 package fudge brownie mix (13-inch x 9-inch pan size) 1/2 c. water 1/2 c. vegetable oil 1 egg 3/4 c. chopped almonds 1 tsp. almond extract 1 c. (6 oz.) semisweet chocolate chips 1 package (8 oz.) cream cheese, softened 1/4 c. powdered sugar 2 Tblsp. milk 1/2 tsp. almond extract Topping: 1/2 c. semisweet chocolate chips 1/4 c. heavy whipping cream 1/2 c. sliced almonds, toasted In a large bowl, combine the first six ingredients. Pour into a greased 13-in. x 9-in. x 2 in. baking pan. Bake at 350 degrees for 23-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. In a microwave, melt chocolate chips; stir until smooth. In a large mixing bowl, beat cream cheese and powdered sugar. Add milk, extract, and melted chips; mix well. Spread over brownies. Refrigerate for 1 hour or until firm. For topping, in a small saucepan, melt chips and cream over low heat, stirring occasionally. Spread over filling. Sprinkle with almonds. Refriger...

(Paula Deen) 1 c. sugar 3 cups sugar 6 large eggs 3 c. flour 1/2 tsp. baking powder 1/2 tsp. salt 1 c. heavy cream 2 tsp. vanilla Generously grease and flour a 10-inch bundt pan. Do not preheat oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring. Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. Put foil on top, if necessary.