ENTREES:

      Kent’s Italian Beef Kent Jarrett

             

          Ingredients:

• • • 3 – 4 lbs. of beef, I usually use boneless chuck
      roast
    • 1.5 tsp lemon juice
    • 1 Bay Leaf (Remove after cooking and before serving)
    • 1 tsp Oregano (if you don’t have it you can sub Italian seasoning)
    • 1 T Salt
    • 1 tsp garlic powder
    • 1.5 crushed red pepper (cayenne)
    • 1 pkg Lipton Onion Soup Mix
    • ½ package of Ranch dressing mix
    • 4 – 6 Pepperoncini optional (I cook with them, but then pick out before serving)

Directions:

• • • in crock pot 6 – 8 hours. Remove beef broth shred with 2 forks.
    • I remove larger chunks of fat.
    • Return beef to crock pot.
    • I serve with hoagie buns, shredded mozzarella or provolone.

     Beef Stroganoff Rod Earlywine

         Ingredients:

• • 1 lb. round steak, cubed
  • ½ cup onions, diced
  • 1 stick butter or margarine
  • 2 small cans mushrooms
  • 1 can beef bouillon soup
  • 1 (8 oz.) carton sour cream
  • 2-3 T. flour 1 pkg. wide egg noodles

         Directions:

• • Brown together round steak, onions and butter.
  • Add mushrooms and soup.
  • Spoon in sour cream and stir until smooth.
  • Simmer ½ hour.
  • Thicken with flour sprinkled in and stir until well blended.
  • Cook noodles according to package directions.
  • Serve Stroganoff over noodles.

     Goulash Grandma Stella Burgett

        Ingredients:

• • 1 lb. hamburger
  • 1 T. bacon grease
  • 1 medium onion, chopped
  • 1 tsp salt
  • 1 qt. tomatoes, chopped
  • 2 c. elbow spaghetti, cooked and drained
  • 3 tsp. sugar

    Directions:

• • In large skillet, fry together hamburger, bacon grease, onion and salt.
  • Add tomatoes and the juice to the hamburger mixture.
  • Add spaghetti and sprinkle with sugar.

     Ham Balls Keith Daniels

        Ingredients:

• • 1 LB Ground Ham
  • 5 LB Lean ground pork
  • 2 eggs
  • 1 cup graham cracker crumb

        Glaze:

• • ¾ cup brown sugar
  • ¼ cup vinegar
  • 5 tsp dry or ground mustard
  • Mix together and bring to boil

        Directions:

• • Mix all ingredients together and form balls
  • Bake in shallow pan for 1 hour at 325 degrees
  • Baste every 15 minute with the glaze

 

    Dumplings Aunt Kathryn Conner

        Ingredients:

• • 1 ½ cups flour
  • 1 tsp baking powder
  • ½ tsp salt

• • Beat together:
    • 1 egg, beaten,
    • ½ cup milk,
    • 2 T. oil

        Directions:

• • Add to flour mixture and turn out onto floured board Roll out and cut into squares
  • Drop into boiling broth.
  • Cook fast for 5 minutes
  • then simmer for 15 minutes.

    Pad Thai Kent Jarrett

        Ingredients:

• • 3 T Hoisin Sauce
  • 2 T Soy Sauce
  • 2 T Rice Vinegar
  • 1 T Tamarind paste
  • 1 T Sriracha Hot Sauce
  • 2 T Creamy Peanut Butter
  • 2 T Honey
  • ¼ crushed red pepper

         Directions:

• • Mix all together in sauce pan and cook on medium / low heat till all are incorporated
  • Cook rice Thai noodles per directions
  • Cook chicken or shrimp
  • Mix up meat and noodles and cover with the Thai sauce
  • Garnish with chopped peanuts and chopped green onions
  • Serve with fresh lime sections

     Crepes Kent Jarrett

          Ingredients:

• • 1 cup flour
  • 2 eggs
  • 1.25 cups of skim milk
  • 3 T melted butter
  • 1 T sugar
  • 3 tsp vanilla or 1TBS

        Directions:

• • Mix all together and refrigerate for 1 hour

         Filling:

• • 8 oz cream cheese
  • ¼ cup powdered sugar
  • 1 tsp vanilla
  • 1 cup extra creamy cool whip

        Directions:

• • Mix all together and use a zip lock bag to pipe into the crepe

SIDES:

    Smoked Queso Kent Jarrett

           Ingredients:

• • 2 pounds Velveta
  • 1 block cream cheese
  • 1 package of the shredded Mexican cheese
  • 1 pound ground beef
  • 1 Pound hot country sausage.
  • 2 Roma tomato or one can of Rotel
  • 2 jalapeños (optional)
  • 1 onion
  • 1 good end of cilantro
  • 1 taco seasoning

          Directions:

• • I don’t use the jalapeños. I use one large green pepper and one Hatch chili diced very small.
  • Brown taco meat and sausage and drain, mix in taco seasoning and water like package says. Cook that down.
  • Cut up everything else
  • Place all ingredients into large foil pan 11 X 13
  • Smoker at 225 for 2 hours. I use Oak or Pecan; it doesn’t need a strong wood.
  • Stir every 30 minutes until it’s delicious.

Corn Casserole Corie Daniels

         Ingredients:

• • 2 cans sweet corn (drained)
  • 2 cans creamed corn
  • 2 Eggs
  • ¼ cup white sugar
  • Salt and Pepper to taste
  • 2 sleeves Ritz crackers
  • 1 stick butter

         Directions:

• • Dump all 4 cans of corn into a 9 X 13 plan
  • Add eggs, sugar, 1 sleeve Ritz crackers crumbled and mix together
  • Top with second sleeve of Ritz crackers crumbled on top
  • Melt the butter and drizzle over the top
  • Bake at 350 for 45 – 60 minutes.

DESSERTS

      Apple Sauce Cake Grandma Stella Burgett

           Ingredients:

• • ½ cup lard
  • 1 ½ cups brown sugar
  • 1 egg
  • 1 cup thick unsweetened applesauce
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 level tsp baking powder
  • 1 ½ – 2 cups flour
  • 1 cup cooked raising

          Directions:

• • Mix liquid ingredients.
  • Add dry ingredients.
  • Add raisins.
  • Bake at 400° for 10 minutes then at 350° for 30 minutes or until cake is done in center.

     Bread Pudding Aunt Nora Pearl Earlywine

          Ingredients:

• • 1 cup sugar
  • 2 heaping T. flour
  • 1 tsp. cinnamon
  • 2 cups water
  • 1 T. butter
  • 1 tsp. vanilla

         Directions:

• • Cook until clear and thick.
  • Pour over stale bread, mix well.

    Peach Cobbler Aunt Jane Hosier

         Directions:

• • Melt 1 stick margarine in large baking dish.
  • Mix in another bowl:
    • 1 ½ cup sugar
    • 1 cup flour
    • 2 tsp. baking powder
    • 1 cup milk
  • Stir well then pour into baking dish and stir together with melted butter.
  • Add a #2 can of peaches or apricots (plus juice)
  • Do not stir again.
  • Bake at 450° for 20-30 minutes.

     Old Fashioned Sugar Cream Pie Kent Jarrett / Kathryn (Kay) Eloise Jarrett

        Ingredients

• • 1 pie crust at room temperature
  • 4 Tablespoons cornstarch
  • 3/4 cup granulated sugar
  • 4 Tablespoons salted butter melted
  • 2 1/4 cups heavy whipping cream
  • 1 Tablespoon vanilla extract

         Topping:

• • 4 Tablespoons salted butter melted
  • 1/2 cup cinnamon sugar

        Directions:

• • Preheat oven to 325F and place pie crust into a pie pan and place on a baking sheet.
  • Bake for 10-12 minutes to partially cook and set aside.
  • Mix cornstarch and sugar in a small bowl until combined.
  • In a medium saucepan over medium heat, add the cornstarch mixture, melted butter, and heavy whipping cream to a boil, stirring constantly until thickened.
  • Add vanilla and stir. Pour hot cream into prepared pie crust and smooth the top.
  • Top with melted butter and evenly sprinkle with desired amount of cinnamon sugar.
  • Bake for 25 minutes and broil for about 1 minute.
  • Cool until room temperature and place in the fridge to set for a least 1 hour.
  • Serve or store covered in the refrigerator.

SALADS

     Potato Salad Aunt Anna Mae Lynch

        Ingredients:

• • 5-6 potatoes peeled and cubed
  • 2-3 eggs hard boiled, chopped
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup green pepper, chopped
  • ½ cup Sugar
  • 2 T. vinegar
  • 1 tsp salt
  • 1 tsp mustard
  • ¼ – ½ cup Miracle Whip*

         Directions:

• • Boil potatoes until tender, drain and place in cold water to stop cooking.
  • Drain again and place in bowl.
  • Add chopped eggs and vegetables.
  • Mix together with sugar, vinegar, salt, mustard and Miracle Whip
  • *Anna Mae did not always use Miracle Whip or mayonnaise

    Cranberry Celebration Kent Jarrett / Debbi Schutte

         Ingredients:

• • 1 lb. cranberry celebration from Kroger Deli
  • 1 can cranberry sauce
  • 1 can cranberry whole

        Directions:

• • Mix all three together in bowl and chill before serving.

 

     Pineapple Cheese Salad Grandma Lelah Cook

        Ingredients:

• • 1 can pineapple tidbits, drain dry but save juice to make dressing
  • 2 level tablespoons flour
  • ½ cup sugar
  • 1 egg, slightly beaten
  • 1 cup miniature marshmallows
  • 1 cup diced mild cheddar cheese
  • 1 cup chopped pecans

        Directions:

• • Combine juice, sugar, egg and flour.
  • Cook until clear, stirring constantly as it scorches easily.
  • Cool Dressing.
  • Pour cooled dressing over pineapple, marshmallows, cheese, and pecans.

     Orange Fluff Debbi Schutte

       

 Ingredients:

• • 1 extra creamy cool whip
  • 1 large small curd cottage cheese
  • 1 can pineapple crushed
  • 1 can mandarin oranges
  • 1 large box orange Jell-O

          Directions:

• • Getting the wet ingredients as dry as possible is the key to great fluff. I use a large strainer and take the lid from the pineapple and push the juice out of the pineapple, oranges, then same method for cottage cheese.
  • Add the drained pineapple, oranges, and cottage cheese into a large bowl.
  • Add the Jell-O
  • Mix it all together well
  • Fold in the Cool whip
  • Refrigerate for 1 hour before serving.

     Grape Salad Kent Jarrett / Mindy Rainey

        https://www.kentjarrett.com/2013/11/28/kents-world-famous-grape-salad/

          Ingredients:

• • 8 oz cream cheese
  • ½ cup sugar
  • 1 cup sour cream
  • 1 tsp vanilla

         Directions:

• • Mix all three together until smooth
  • Fold in 2 pounds of grapes, 3 pounds for 9 X 13
  • Spread out in an 8 X 8
  • Sprinkle 1 cup brown sugar on top
  • Sprinkle pecan pieces on top 

    Pretzel Salad Sharon Jarrett

        Ingredients:

• • 2 cups crushed pretzels
  • ¾ cup margarine, melted
  • 2 teaspoons white sugar
  • 1 (8 ounce) package cream cheese
  • ¾ cup white sugar 
  • 4 ½ ounces frozen whipped topping, thawed
  • 1 (6 ounce) package strawberry flavored Jell-O®
  • 2 cups boiling water
  • 2 (10 ounce) packages frozen strawberries

         Directions:

• • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium bowl, mix crushed pretzels, margarine and sugar.
  • Press crushed pretzel mixture into the bottom of a 9×13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
  • Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
  • In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
  • Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

COOKIES

      Sugar Cookies Grandma Stella Burgett

         Ingredients:

• • ¾ cup sugar
  • ¼ cup lard
  • 1 egg
  • 4 T. milk
  • ½ tsp vinegar
  • 1/8 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla
  • 1 ¼ cup flour

        Directions:

• • Mix sugar and lard, add egg, milk, vanilla and vinegar.
  • Add dry ingredients.
  • Mix well.
  • Drop onto greased cookie sheet by tablespoon.
  • Bake at 350° 12-15 minutes

     Peanut Butter Kiss Cookies Kent Jarrett / Kathryn (Kay) Eloise Jarrett

         https://www.kentjarrett.com/2013/12/05/peanut-butter-kiss-cookies/ 

       Ingredients:

• • 1 and 3/4 Cup, Flour
  • 1/2 Cup, Peanut Butter
  • 1/2 Cup, White Sugar
  • 1/2 Cup, Brown Sugar
  • 1/2 Tsp, salt
  • 1/2 Tsp, baking soda
  • 1 stick, margarine
  • 1 Tsp, Vanilla
  • 1, Egg

         Directions:

• • Pre-heat oven to 375. (my oven cooks hot, so I use 360)
  • Mixed the softened margarine and peanut butter.
  • Then add remaining ingredients.  I only add half of the flour to get a better mix before adding remaining flour.
  • In a small bowl dump some white sugar in to roll walnut sized balls in to coat with sugar.
  • Place on cookie sheets and space about 3″ apart to allow room for them to drop and spread as they cook.
  • Bake 6 minutes at 375, after 6 minutes remove and press in chocolate stars or kisses.  I prefer the stars for speed and for stacking.
  • Place back in oven for 6 more minutes.

     Clothes Pin Cookies (Angel Locks) Kent Jarrett

         Shells / Tubes / Horns

• • 1 package of Pillsbury Puff Pastry
    • Roll out thin and cut into ¾” strips about 6-7” long
    • Wrap around form.
      • Forms can be store bought, clothes pins or I use dowel rods wrapped with aluminum foil.
    • Tip, lightly spray the form with Pam, and remove while hot to keep from breaking cookies.
  • Bake Puff Pastry at 400 for 12-15 minutes.

         Filling:

• • 1 Cup Crisco
  • 1 Cup Powdered Sugar
  • 1 tsp vanilla
  • 1 TBS Heavy Whipping Cream (more as needed)

        Directions:

• • Once shells are cooled pipe filling into the shells with a piping bag or Ziplock bag. 
  • Dust with powdered sugar or drizzle with melted chocolate.

    Mom’s sugar Christmas Cookies Kathryn (Kay) Eloise Jarrett

         Ingredients:

• • ½ cup oleo (margarine or butter) (1 stick)
  • 1 egg
  • ¼ tsp baking soda
  • 1 tsp vanilla
  • Enough to make a soft dough. (4.5 – 4.75 cups)

    Directions:

• • Roll out about ¼ inch thick and cut with cutter
  • Bake at 350 for 9 – 10 minutes

    Chocolate Chips Cookies (Audry Carson)

        Ingredients:

• • 2 cup flour
  • ¾ tsp baking soda
  • 1/3 cup sugar
  • 1 1/3 cup brown sugar
  • 1 egg
  • 2 egg yolk
  • 1 cup butter unsalted butter browned (*)
  • 1 tsp vanilla
  • Chocolate chips, as many as you want

         Directions:

• • Cut butter into cubes and put into pan on medium low heat. Let butter melt until brown color appears.  Set aside in bowl to cool
  • Put all dry ingredients in medium sized bowl and mix
  • Put all wet ingredients in a large bowl and mix
  • Add butter into wet ingredients after cooled.
  • Add half of dry ingredients into large wet bowl and mix
  • Add rest of dry ingredients and mix
  • Add chocolate chips
  • Let sit for 10 – 15 minutes
  • Roll into medium sized balls and place on prepared baking sheet
  • Bake at 350 15 – 20 until edges of the cookies getting brown
  • Enjoy and keep cookies in sealed container.

CANDY

     Caramels Sharon & Kent Jarrett 

       Ingredients:

• • 4 cups sugar
  • 2 sticks butter, 1 cup
  • 2 cups white corn syrup
  • 1 tsp Kosher salt
  • 2 12 cans evaporated milk
  • 2 tsp real vanilla

         Directions:

• • Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat.
  • Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 15 minutes per can and stirring constantly. A labor of love indeed.
  • Once all the milk is added use a candy thermometer and bring the mixture to 238F and not a touch hotter! Even 2 degrees hotter will make them chewy instead of soft. (I use a digital meat thermometer and it works great. I had inconsistent results using my old candy thermometer)
  • Once removed from heat, stir in 2 tsp real vanilla
  • Pour into a parchment lined 13×9 pan and cool completely. Cut and serve. Enjoy! I use the pre-cut waxed papers from Hobby Lobby or online.  Takes about 200 to wrap one batch.  I cut with my block scrapper / dough knife.

      Mom’s Peanut Butter Fudge Kathryn (Kay) Eloise Jarrett (modified by Kent)

     Ingredients:

• • 1 cup butter
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 3½ cups powdered sugar

         Microwave Directions:

• • Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
  • Grease an 8-9″ pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

        Stovetop Directions:

• • Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
  • Grease an 8-9″ pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

         Notes:

• • Mom used whole milk and white sugar.  I find that butter and powdered sugar stays much softer.

     Mom’s Buckeyes Kathryn (Kay) Eloise Jarrett

        https://www.kentjarrett.com/2013/12/15/buckeyes/

          Ingredients:

• • 2 Cup creamy peanut butter
  • 1 stick butter
  • 1 box powdered sugar (3.5 cups)
  • 3 cups of Rice Krispies

          Directions:

• • Mix, ball and chill
  • 12 oz of milk chocolate & 1/3 stick of paraffin melt in a double boiler

              Or

• • 12 oz of Baker’s Bark milk chocolate melted in microwave, can add splash of milk as needed, be careful not to burn
  • Use a tooth pick and dip balls into chocolate and place on waxed paper on a cookie sheet.
  • Refrigerate until chocolate hardens.
  • Makes 70 – 80 balls 

BREAD

     Cinnamon Rolls Mindy Rainey

      Ingredients:

            Dough

• • 1 cup warm milk
  • 1 tablespoon instant dry yeast
  • 2 tablespoons white granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons salted butter softened
  • 1 large egg
  • 3 cups all-purpose flour

            Filling

• • 1/2cup salted butter melted
  • 1cup brown sugar
  • 2tablespoons ground cinnamon

            Glaze

• • 4 ounces cream cheese softened
  • 1/4 cup salted butter softened
  • 1 to 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

        Directions:

• • In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
  • Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
  • Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
  • Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
  • Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
  • Place the slices onto a lightly greased 9×13 pan. Cover and let rise 30 to 45 minutes.
  • Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
  • While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
  • Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days. 

    Nana Bread (Banana Bread) Sharon Jarrett

        Ingredients:

• • 2 to 3 medium (7″ to 7-7/8″ long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
  • 1/3 cup butter, unsalted or salted, melted
  • 1/2 teaspoon baking soda (not baking powder)
  • 1 pinch salt
  • 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if wanted sweeter)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (205g) all-purpose flour
  • 1/2 teaspoon Cinnamon

         Directions:

• • Preheat the oven to 350°F (175°C), and butter an 8 x 4-inch loaf pan.
  • In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
  • Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  • Pour the batter into your prepared loaf pan.
  • Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
  • Remove from oven and sprinkle with cinnamon sugar, let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)
  • Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it. 

MISC

     Pork BBQ Rub Kent Jarrett

         Ingredients:

• • ¼ cup dark brown sugar
  • 1 T course sea salt / Kosher Salt
  • 2 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp ground mustard
  • ½ tsp cayenne pepper

         Directions:

• • Combine all ingredients and stir well.  I store in saved BBQ shaker.  Use liberally on Pork Butts, Pork Ribs, Pork chops to your taste preference.

     Gyro Tzatziki Sauce Kent Jarrett

          Ingredients:

• • 16 oz plain yogurt
  • 1 medium cucumber – peeled and chopped
  • Pinch of Kosher salt
  • 4 cloves minced
  • 1 T olive oil
  • 2 tsp red vinegar
  • 5-6 mint leaves chopped

          Directions:

• • Combine all ingredients. Makes a bunch can cut recipe in half