RECIPES FOR 2016

From the Recipe files of Helga Shultz and Friends

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January, Baked Pancake (very easy and serves 4)  May, Party Salad (very easy) September, Zucchini Bisque (a very easy summer soup)
February, Chicken, Broccoli, Rice and Cheese Casserole (very easy) June, Easy Chocolate Cherry Upside-down Cake October, Cranberry Cheese Pie
March, Easy Ground Beef Casserole July, Easy Ham and Cheese Pie November, Apple Pie Louise (Very Easy to Make)
April, Hamburger Cheese Bake August, Frozen Peanut Butter Pie December, Delicious Brownie Cookies (one of our favorites)

January, Baked Pancake (very easy and serves 4)

3 eggs

1/2 teaspoon salt

1/2 cup flour

1/2 cup milk

2 tablespoons butter, softened

confectioners’ sugar

In a mixing bowl beat eggs until very light. Add flour, salt and milk and beat well.

Thoroughly grease bottom and sides of a 10 inch iron or heavy skillet with the butter.

Pour batter into skillet and bake at 450 for 15 minutes. Reduce heat to 350 and bake 5 more minutes or until set It will get light and puffy. Remove from skillet and place on a platter or large plate.

Dust with confectioner’s sugar.

This is great served with fresh fruit.

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February, Chicken, Broccoli, Rice and Cheese Casserole (very easy)

2 cups cooked rice, either regular or minute rice

1/4 cup butter

About 2 cups of cooked chicken.

1 can condensed cream of chicken soup

1 can condensed cream of mushroom soup

1 cup milk

16 ounces of frozen chopped broccoli

One small chopped onion, if desired

1 pound processed cheese food, cut into cubes

In a large bowl mix the hot rice and all other ingredients and and spoon into a 9x13 pan.

In a medium saucepan cook the rice. Then melt the butter in the hot rice.

Bake in a preheated oven for about 30 minutes, or until cheese is melted.

Can be made ahead and refrigerated overnight.

Makes about 6 to 8 servings

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March, Easy Ground Beef Casserole

1 lb ground beef

1/2 cup chopped onion

8 ounce can stewed tomatoes

1 can condensed tomato soup

2 teaspoon salt

1 clove chopped garlic

1 cup sour cream

1 three ounce package cream cheese, at room temperature

5 ounces cooked and drained egg noodles

Cook ground beef and onion until lightly browned and drain off fat.

Stir in the tomatoes, tomato soup, salt and garlic and simmer for about 10 minutes. Blend in the sour cream and cream cheese and stir in the cooked noodles.

Turn into a 2 quart casserole dish and bake covered in 350 degree oven for 30 to 35 minutes.

Makes 4 to 6 servings

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April, Hamburger Cheese Bake

1 lb. ground beef

1 onion, chopped

2-8 ounce cans tomato sauce

1 teaspoon sugar

1/4 teaspoon garlic salt

1/4 teaspoon pepper

4 cups uncooked noodles of your choice

1 cup cream style cottage cheese

8 ounces cream cheese

1/4 cup sour cream

1/3 cup sliced green onion

1/2 cup chopped green pepper

Parmesan cheese

Brown beef with onion, add tomato sauce and seasonings.

Meanwhile cook the noodles.

Combine the rest of the ingredients.

Spread half the noodles in a 9×13 pan, top with some of the meat sauce, cover with the cheese mixture. Add remaining noodles and meat sauce.

Sprinkle with Parmesan and bake at 350 for 30 minutes.

Makes 8 to 10 servings.

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May, Party Salad (very easy)

8 ounces cooked sea shell macaroni

1/2 cup cooked chicken

8 ounce can chunk pineapple (drained)

16 ounce can of peas (drained)

8 ounces yogurt

1/2 cup mayonnaise

1/2 tablespoon lemon juice

1 teaspoon curry powder

salt and pepper

1/4 cup chopped pecans

Place macaroni, diced chicken, drained pineapple and peas into a large bowl. Mix together yogurt, mayonnaise, lemon juice and curry. Season with salt and pepper and toss with macaroni mixture. Refrigerate for an hour and sprinkle with pecans.

Make about 4 servings.

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June, Easy Chocolate Cherry Upside-down Cake

1 21 ounce can cherry pie filling

2 1/4 cups flour

1 1/2 cups sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1 1/2 cups water

1/2 cup cooking oil

1/4 cup vinegar

1 1/2 teaspoons vanilla

Spread the cherry pie filling into greased 9 x 13 baking pan.

In a large bowl sift together flour, sugar, cocoa, soda and salt.

In another bowl mix water, oil, vinegar and vanilla. Add liquid ingredients to flour mixture all at once; stir just to moisten.

Pour batter evenly over cherry filling and bake in 350 degree oven for 30 to 35 minutes or until cake tests done. Cool ten minutes in pan, invert and cool.

Tastes even better topped with some whipped cream.

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July, Easy Ham and Cheese Pie

4 ounces of aged cheddar cheese, shredded

1/2 cup of cubed ham

4 unbeaten eggs

1/2 cup flour

2 tablespoon butter, melted

1 1/2 cups half and half

Preheat oven to 350 degrees

Grease a 10 inch pie plate sprinkle cheese and ham in pie plate

Mix all the remaining ingredients for 1 minute pour over cheese and ham and bake 40 to 45 minutes

Let stand for 3 to 4 minutes before serving.

Makes a great brunch dish.

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August, Frozen Peanut Butter Pie

8 oz. cream cheese, softened

2 cups powdered sugar

1 cup smooth or crunchy peanut butter

1 cup milk

16 oz. frozen whipped topping

2 (9") *graham cracker pie shells

*I substituted 2 cup crushed chocolate graham crackers which I mixed together with ½ cup margarine (melted); I pressed these into a 13 x 9 pan but you could also press into a 9" pie pan.

Beat cream cheese, powdered sugar, peanut butter in mixer until well blended. Add milk and mix well.

Fold in whipped topping. Spoon into pan(s). Freeze for 24 hours or until firm. Let stand at room temperature for several minutes before slicing. You can drizzle top with melted chocolate if desired.

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September, Zucchini Bisque (a very easy summer soup)

4 tablespoons butter

2 medium zucchinis

2 cups chicken broth (or water and powdered chicken broth)

1 can crushed tomatoes

1 large chopped onion

1/8 teaspoon Italian seasoning

1/4 teaspoon salt

1 8 oz. package cream cheese, cubed

In saucepan sauté onion in butter until soft. Add all other ingredients except cream cheese, bring to a boil and simmer for about 20 minutes.

Pour into blender, add cream cheese and blend until smooth.

Return to saucepan and heat through.

(I used a hand held blender and did not need to reheat the soup.)

Makes 6 – 8 servings

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October, Cranberry Cheese Pie

1 can sweetened condensed milk

1/3 cup lemon juice

1/2 teas vanilla extract

8 oz cream cheese, cubed and softened

1-16 oz can whole cranberry sauce (or make your own from fresh berries)

1-9 inch vanilla wafer crust, chilled

Whipped cream

Put milk, lemon juice, vanilla and cream cheese in the blender container, blend until mixture is smooth. Set aside a few whole cranberries from sauce. Fold remaining sauce into cheese mixture. Spoon into crust. Freeze until firm. Remove from freezer 10 minutes before serving. Top with whipped cream and garnish with reserved cranberries.

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November, Apple Pie Louise (Very Easy to Make)

1-1/2 tablespoons cornstarch

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 cups peeled and thinly sliced tart apples

1 tablespoon lemon juice

1 cup whipping cream

1 unbaked deep dish 9-inch pie shell

Crumb topping (see recipe)

1/3 cup (2/3 stick) butter, melted

Crumb topping:

1/2 cup sugar

1/2 cup finely crushed graham crackers

1/4 cup flour

1/4 cup chopped walnuts or pecans

1 tablespoon ground cinnamon

1/8 teaspoon ground nutmeg

Combine all ingredients in bowl.

Preheat oven to 400 degrees. Combine cornstarch, sugar, salt, cinnamon, nutmeg, apples, lemon juice and cream in bowl. Blend thoroughly. Turn into pie shell. Bake in preheated oven 35 minutes.

While baking, assemble crumb topping, and melt the butter.

Remove pie from oven and sprinkle crumb topping over top of pie and then spoon melted butter on top of crumbs.

Return to oven to bake 20 to 25 minutes longer, or until apples are done and top is golden. Makes 6 to 8 servings.

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December, .Delicious Brownie Cookies (one of our favorites)

2/3 cup shortening

1 1/2 cups light brown sugar

1 tablespoon water

1 teaspoon vanilla

2 eggs

1 1/2 cups flour

1/3 cup unsweetened baking cocoa

1/4 teaspoon baking soda

1/2 teaspoon salt

2 cups (12 oz.) semi-sweet chocolate chips

Combine shortening, brown sugar, water and vanilla in large bowl. Beat at medium speed until well blended. Beat eggs into mixture.
Combine flour, cocoa, baking soda and salt. Mix into creamed mixture and add chocolate chips.
Drop by tablespoon onto ungreased baking sheet.
Bake at 375 for 7 to 9 minutes, or until cookies are set. Do not OVERBAKE.
Cool slightly before removing from cookie sheet.
Makes about 3 dozen cookies.

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