Miller Family Recipes

very fast (pillsbury bakeoff) serves 6 Salad 4 c. uncooked rainbow rotini pasta (10 oz.) l lb. chicken breast strips for stir-frying 1 pkg. (1 oz.) taco seasoning mix 1 Tblsp. olive oil 1 can (11 oz.) Mexicorn whole kernel corn with red and green peppers, drained 1 can (15 oz.) Progresso black beans, drained, rinsed Dressing: 1/2 c. fresh orange juice 1/4 c. olive oil 1/4 c. sour cream 3 Tblsp. fresh lime juice 1 tsp. sugar 1/4 tsp. cumin 1/8 tsp. salt 1 c. loosely packed fresh cilantro leaves 1 can (4.5 oz.) chopped green chiles Garnish with lime wedges and cilantro Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well. Meanwhile, in resealable food-storage plastic bag, place chicken and taco seasoning mix; shake to coat. In 20-inch nonstick skillet, heat 1 Tblsp. oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, stirring frequently, until golden brown and no longer pink in center. Remove from heat; set aside...

In a large saucepan, melt one 12-oz. package semisweet chocolate pieces (2 c.) and 1/2 c. butter over low heat, stirring frequently. Cool the mixture for 5 minutes. Stir in one 8-oz. sour cream. Mixture may be slightly warm when powdered sugar is added. Gradually add 4 1/2 to 5c. powdered sugar, sifted (1 lb.) beating with an electric mixer until the frosting is smooth. This makes enough to frost tops and sides of two 8 or 9-inch cake layers. Halve the recipe to frost the top of a 13x9x2 inch cake.

(Aunt Midge gave this to me when we visited TN. It's very good on hotdogs and hamburgers) 10 c. ground yellow squash 4 large onions 2 large green peppers 1/2 c. salt Grind 1st 3 ingredients together and mix salt in. Let stand overnight. Rinse in cold water. Squeese excess water out. Mix together: 2 1/2 c. vinegar 4 1/2 c. sugar 1 tsp. nutmeg 1 tsp. tumerick 1 tsp. celery seed 3 Tblsp. cornstarch 1 jar chopped pimento (large) ] Pour over squash mixture. Bring to boil and put into sterile jars and seal and process in a water bath for 15 min.

Keywords: appetizer 6051355 Ingredients 1 (8 oz.) cream cheese, softened 2 Tblsp. Italian salad dressing mix 4 whole pita breads or bagel halves 1 to 2 medium cucumbers, peeled and cut into 1/8-inch slices (for pizzas, any small cut up veggies will work) Instructions In a mixing bowl, beat cream cheese and salad dressing mix until combine. Spread onto pita bread or bagel halves. Cut into wedges if desired and top with cucumbers or veggies. Powered by Recipage

Keywords: appetizer 6051354 Ingredients (2 dozen) 1 tube (8 oz.) refrigerated crescent rolls 24 miniature smoked sausage links 1/2 c. butter, melted 3 Tblsp. honey 3 Tblsp. brown sugar Instructions Unroll crescent dough and separate into triangles; cut each lengthwise into three triangles. Place a sausage on the long end and roll up tightly; set aside. Combine the remaining ingredients in an 11-in. x 7-in. x 2-in. baking dish. Arrange sausage rolls, seam side down, in butter mixture. Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown. Powered by Recipage

Paula Deen and for fish it's pretty good 1 green bell pepper, chopped 1 onion, chopped 1 c. finely chopped celery 1 (6 oz.) can crabmeat, picked free of any broken shells 1 (4 oz.) can medium shrimp 3/4 c. mayonnaise 1/2 tsp. salt 1/4 tsp. Worcestershire sauce 1 c. buttered cracker crumbs or bread crumbs Preheat oven to 350 degrees. Grease a medium casserole dish or medium glass baking dish. In a large bowl, combine the bell pepper, onion, and celery. Add the crabmeat and shrimp, and mayonnaise, salt, pepper, and Worcestershire sauce, tossing gently with a plastic spatula to mix. Put mixture into the prepared dish. Sprinkle crumbs over top. Bake until a golden brown crust developes.

4 servings 1 lb. boneless beef sirloin steak, cut into thin strips 1 Tblsp. oil 2 c. potatoes, cubed 2 c. carrots, chopped 1/4 c. water 2 c. each mushrooms and onions, sliced 1/4 c. balsamic vinaigrette dressing Cook and stir meat in oil in skillet on high heat 2 min. or until browned. Remove from skillet; set aside. Add potatoes, carrots and water to skillet. Bring to boil; cover. Reduce heat to low; simmer 15 min. Stir in mushrooms, onions, dressing and meat; cook and stir on high heat 5 min. or until heated through. You can also use sirloin (flat or round bone), top sirloin, boneless top loin, tenderloin and rib eye.

Keywords: appetizer 6051353 Ingredients Mushrooms (wiped clean-trim and save stems) Saute caps in chicken broth till tender (don't overcook). Remove and set aside. 1/2 lb. sausage, cooked and finely chopped 1 c. Italian bread crumbs fresh chopped parsley 1/4 c. parmesan cheese Instructions In a bowl combine sausage, mushroom stems chopped finely, parsley and parmesan. Mix and add chicken broth till just moistened. Arrange mushrooms on a cookie sheet and stuff with the stuffing. Sprinkle with fresh parmesan and bake at 350 degrees for 7-8 minutes. Zap under broiler before serving. You can make this a day ahead and cook when needed. Powered by Recipage

I'm not a fan of cranberry sauce, but this is good. 1/2 lb. fresh cranberries 1 Tblsp. grated orange zest 1 tsp. grated lemon zest 1/4 c. fresh orange juice 1/2 c. sugar 1 tsp. vanilla 2 c. water 3 Tblsp. cornstarch Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla and 1 1/2 c. water in a medium size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 c. of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely.

(I got this in TN from Aunt Midge. It's good on hotdogs and hamburgers.) 9 half pints 10 c. grated zucchini (about 5 lbs.) 4 c. chopped onion 1/4 c. salt 5 c. sugar 2 1/4 c. white vinegar 5 % acidity. 1 Tblsp. celery seeds 1 Tblsp. ground turmeric 1 Tblsp. pepper Combine first 3 ingredients in a large bowl. Cover and refrigerate 8 hours or overnight. Transfer zucchini to a colander. Rinse under cold running water. Drain well and press between layers of paper towels. Combine zucchini mixture, sugar and remaining ingredients in a large pot. Bring to a boil over medium-high heat. Reduce heat to medium and simmer 30 minutes stirring often. Pack hot mixture into hot jars filling to 1/2 inch from top. Remove air bubbles. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath for 15 minutes.

This is Erin's recipe 2 Tblsp. oil 1 chopped onion 1/4 tsp. red pepper flakes 1 1/2 tsp. cumin Saute the above in a frying pan. Then add: 2 Tblsp. tomato paste, 3 cloves garlic and 1 lb. hamburger. Cook till the hamburger is done and add: 10 oz. corn 3 c. fresh spinach till wilts In a greased 9 x 13 pan, layer flour tortillas, meat mixture, monterey jack cheese. End with tortillas and cheese. Bake at 400 degrees for 15-20 minutes. Serve with sour cream.

3/4 c. flour 3/4 c. cocoa 1/4 tsp. salt 1 stick butter, cut up 1/2 c. sugar 1/2 c. packed brown sugar 3 eggs, divided 2 tsp. vanilla 1 c. chopped nuts 3/4 c. white chocolate chips 1/2 c. caramel ice cream topping 3/4 c. chocolate chips Sift dry ingredients into a bowl and set aside. Beat butter, sugar, brown sugar. Add 2 eggs 1 at a time beating well after each. Gradually beat in flour mixture. Reserve 3/4 of the batter. Spread remaining batter into an 8" square pan. Sprinkle pecans and white chips over batter. Drizzle caramel over top. Beat remaining egg and reserved batter until light in color. Stir in semi-sweet chips. Spread evenly over caramel. Bake 30-35 min.

makes 2 dozen 4 c. flour 1 tsp. baking powder 1 tsp. baking soda 3 sticks butter, softened 1 1/4 c. packed brown sugar 2 eggs 1 Tblsp. vanilla 1 c. (6 oz.) milk chocolate chips 1 c. (6 oz.) semi-sweet chocolate chips 1/2 c. white chocolate chips 1 c. chopped nuts Sift dry ingredients into a bowl. Cream butter and sugar. Add eggs and vanilla. Add the dry ingredients a little at a time until blended. Add choc. chips. Bake at 375 degrees for 12-14 min.

serves 6 1 lb. hamburger 1/2 chopped onion 1/2 chopped bell pepper 1 can tomato soup 1 small can tomato sauce 1/2 tsp. liquid smoke 6 hotdogs 6 buns

5 potatoes, scrubbed 6 carrots 6 parsnips or 3 sweet potatoes Cut in 2" pieces. Boil in salty water and drain. Drizzle with melted butter and olive oil. Season with salt and pepper. Bake at 375 degrees for 20-30 minutes. Sprinkle with chopped parsley. Lay flat on a jellyroll pan to bake.

(one dozen of these babies made $150 at the ward auction for Baylie's girls camp) I studied cinnamon rolls from everywhere, including sitting at the mall and watching Cinnabon make their's.  These were always the biggest auction item at our Woodridge 1 ward YM/YW auction. They would sometimes sell for as much as $14 each! Too funny, but really yummy ;-) . 8 to 81/2 c. bread flour 2 c. very warm water 1/4 c. powdered milk 2/3 c. sugar 1 tsp. salt 2 pkg. or 2 1/4 tsp. yeast 3 eggs, lightly beaten room temp. 1 c. butter, melted and cooled Filling: 1 1/2 c. packed brown or dark brown sugar 1/2 c. butter 1 heaping tsp. cinnamon Frosting: 1 stick butter, softened 4 c. sifted powdered sugar 3-5 Tblsp. milk 1 tsp. vanilla 3 oz. cream cheese, room temp Wondra flour (Comes in a can - I use it to make gravy) Combine 2 c. flour, water, sugar, salt and yeast in a large mixing bowl and mix. Add eggs and butter. Stir in flour till it forms a sti...

(Baylie's friend, Christine's favorite, from Taste of Home) 8 servings 2 c. finely crushed pecan shortbread cookies 1 Tblsp. flour 3 Tblsp. butter, melted Filling: 2 pkg. cream cheese, softened 1 c. sugar 1 can (15 oz.) solid-packed pumpkin 3 Tblsp. flour 1 T lsp. milk 1 tsp. cinnamon 1/4 tsp. each ginger, nutmeg, cloves 3 eggs, beaten In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-inch deep-dish pie plate. Bake at 350 degrees for 9-11 minutes or until lightly browned. Cool on a wire rack. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk, and spices. Add eggs; beat on low speed just until combined. Pour into crust. Bake at 350 degrees for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving.