Home Plain Country Favorite Recipes

Favorite Recipes


Curly Fry Tortilla Casserole

Submitted by Rachel Miller

2 pounds hamburger meat browned with 1/2 cup chopped onion

1 can cream of mushroom soup

1 can cream of chicken soup

8 ounces sour cream

1/2 cup salsa

10 tortillas, cut into 1-inch pieces

1 1/2 cups shredded cheese

10 ounces curly fries

Seasoned salt to taste

Velveeta cheese to taste

Mix all ingredients except cheese and curly fries. 

Put into roaster and bake at 325 to 350 degrees until heated through.

 Remove from oven and top with curly fries and Velveeta cheese. 

Sprinkle with season salt and bake until fries are done and Velveeta melted.

Pea salad is a delicious summer side dish with tender peas, cheddar cheese and bacon.


8 slices bacon cooked and crumbled

4 cups frozen peas defrosted

½ cup cheddar cheese shredded

1/3 cup diced red onion


½  cup mayonnaise

½ cup sour cream
1 tablespoon honey
2 teaspoons vinegar
Salt & pepper to taste


Combine all dressing ingredients in a large bowl and whisk to combine.

Add peas, bacon, onion and cheese to the bowl and gently stir.

Refrigerate at least 2 hours before serving.

Easy Bake Omelet


1 teaspoon butter

9 large eggs

1/2 cup sour cream

1/2 cup milk

1 teaspoon salt

2 green onions, chopped

1/2 cupcooked ham or bacon, chopped

1/4 cup shredded Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish

 with butter.

Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in meat and green onions. Pour mixture in the prepared baking dish.

Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

Berry Cream Cookie Rolls


4 ounces cream cheese, softened

1/4 cup sugar

2 tablespoons seedless strawberry jam

1/4 cup heavy whipping cream, whipped


1/2 cup sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

2 large egg whites, room temperature

1/4 teaspoon vanilla extract

1/4 cup butter, melted and cooled


1. Preheat oven to 400°. Beat cream cheese, sugar and jam until blended. Fold in whipped cream and refrigerate.

2. For batter, whisk sugar, flour and salt; stir in egg whites and vanilla until smooth. Whisk in butter until blended. Line baking sheets with parchment. Preparing 4 cookies at a time, drop batter by 1-1/2 teaspoonfuls 4 in. apart onto prepared pans. Bake until edges are lightly browned, 5-8 minutes.

3. Loosen each cookie and curl around a wooden spoon handle. Press lightly to seal; hold until set, about 20 seconds. Transfer to waxed paper to cool. Repeat with remaining cookies. If cookies become too cool to shape, return to oven for 1 minute to soften.

4. Just before serving, spoon filling into cookie shells. Or pipe filling into cookies with a passtry bag or plastic bag with a cut off corner. Refrigerate any leftovers.

Submitted by Mrs. Rudy Kathryn Detweiler


1 1/ 4 cup gram cracker crumbs 

5 tablespoons butter, softened

1 tablespoon sugar

Mix well.
Press in the bottom of a springform pan.

Bring maple syrup to boil over medium heat for 3 minutes. Remove from heat.

Stir in heavy cream, scrape into a bowl and refrigerate.

Beat cream cheese until light and fluffy. Add sugar.

Beat in eggs one at a time/

When syrup is no longer warm to the touch, gradually beat into cream cheese mixture, followed by sour cream and vanilla.

Pour fulling into crust.

Place springform pan on 16-inch square heavy-duty foil, securely wrap around pan.

Place in a layer baking pan.

Add 1-inch hot water to baking pan and bake at 325 degrees for 1 1/2 hours.

Cool on rack for 10 minutes. Carefully run knife around edge of pan to loosen.

Refrigerate for 6 hours.

Serve with Maple Glaze.

Maple Glaze:

3/4 cups Maple Syrup

1 cup whipping cream

1/2 cup chopped pecans

Bring maple syrup and shipping cream to a boil in a saucepan.

Boil for 15-20 minutes or until thickened, stirring occasionally.

Remove from heat and add pecans.

Drizzle over cheesecake. 

Garnish with more whip cream and pecans as desired.

Pretzel Dip

Submitted by Rachel Miller

2 cup Miracle Whip

1 cup sour cream

1/2 cup mustard

1/2 cup sugar

1 package dry Ranch Dressing Mix

Mix all ingredients together and refrigerate for at least 1 hour.

This dip is not only good for pretzels, but also for crackers and for using on hot dogs and cheeseburgers!

Chicken in a Cloud

Submitted by Sarah Miller

4 quarts mashed potatoes

1-pint sour cream

4 tablespoons parsley

3 cups shredded cheese

1 small onion, sautéed in 2 tablespoons butter

Salt to taste

Mix all ingredients together and spread in a greased casserole dish. Spread up the sides to form a shell 

for the filling.


4 cups chopped chicken breasts

1 package peas, cooked and drained

2 cans cream of chicken soup

1 teaspoon dry mustard

1/2 teaspoon garlic

1/2 teaspoon black pepper

Mix all ingredients together. Put into the potato shell.

Cover and bake at 350 degrees for 3o minutes.

Uncover and bake for another 15 minutes. Enjoy!

Hearty Hamburger Soup

A good soup for a cold winter night.

Submitted by Sarah Miller

2 tablespoons butter

1 pound ground beef

! cup chopped onions

Brown meat in melted butter.
Add onion and cook until transparent. 


1 cup sliced carrots

1/2 cup chopped green peppers

1 cup diced potatoes

1 1/2 teaspoon salt

1/4 teaspoon pepper

1 clove fresh garlic, finely chopped

2 cups tomato juice or cocktail

1 teaspoon seasoned salt

1 1/2 cups milk

1/3 cup flour

Either put garlic, seasonings, tomato juice and vegetables into a blender and purée’ them or just simmer all until the vegetables are tender.

Add to the beef and onion mixture. Mix in 1 cup milk and the flour and bring to a boil.

Add remaining milk and heat, but do not boil.

Merry Christmas Recipes

Tis the season to warm up by baking “Merry Christmas Recipes!”

Overnight Candy Cane Coffee Cake

Submitted by
Mrs. Rudy Kathryn Detweiler

One of my favorites is this delicious Danish Coffee Cake shaped like a candy cane and with stripes of red strawberry jam!

1 tablespoon dry yeast

1/4 cup warm water

1/2 cup melted butter, cooled

1/2 cup sour cream

2 eggs

3 tablespoons sugar

1/4 teaspoon salt

3 cups bread flour

In a small bowl, dissolve yeast in warm water.

In mixing bowl, mix butter, sour cream, eggs, sugar and salt. Add yeast mixture.

Add flour a little at a time while stirring.

Pour into a greased bowl, turning over once to grease the top.

Cover and refrigerate overnight.


2 packages 8 ounce cream cheese

1/2 cup sugar

2 egg yolks

2 teaspoons vanilla

For filling, beat cream cheese, sugar, egg yolks and vanilla together. Set aside.

Punch dough down and divide in half.

(The following is to be done with each half of the dough.)

Roll out 16 inch by 10 inch and put on a greased baking sheet.

Spread filling down center. Take scissors and cut 1 1/2 strips down each side and fold these strips over the filling. Pinch ends to seal.

Curve one end, forming a candy cane.

Cover and let rise 1 hour.

Bake at 350 degrees for 20 – 25 minutes.


1 tablespoon confectioners’ sugar

1 jar (12 ounce) strawberry jam

Sprinkle confectioners’ sugar over cooled coffee cake and spoon jam, creating candy cane stripes over top of coffee cakes.

Christmas Cookies

Submitted by Rachel Miller

4 cups brown sugar

2 cups butter

5 eggs

2 teaspoons vanilla (or lemon)

5 1/2 cups flour

4 teaspoons baking soda

4 teaspoons baking powder

1 2/3 cups milk

1 1/2 teaspoon salt

Cream brown sugar and butter well. Then add the eggs and vanilla. Set aside.

Stir the flour, baking powder and soda together, Add the creamed mixture alternately with the milk. (Add additional flour if needed to make a dough stiff enough to roll out and cut into shapes.)

Roll, cut out shapes and bake at 350 degrees until light brown.

Frost and decorate.

(The dough can be made and chilled overnight.)

Coconut Candy Bars

Submitted by Rachel Miller

1/4 cups light Karo

6 large marshmallows

1 cup coconut

1/2 teaspoon vanilla

Melt the Karo and marshmallows on low heat, just until the marshmallows are melted.

Add coconut and vanilla.

Cool and mold.

You can dip the pieces in chocolate if you wish.

These are good with an almond on top of each piece.


Submitted by Sarah Miller

2 ribs of celery, finely minced

1 medium onion, finely minced

1 tablespoon cooking oil

1 pound ground beef

1 (14 1/2 ounce) can diced tomatoes

4 cups cooked macaroni

Salt and pepper to taste

In a large skillet, sauté celery and onion in cooking oil.  Add ground beef; brown.  Add diced tomatoes to mixture, and allow to come to a simmer.  Add cooked macaroni; heat through.  Salt and pepper to taste.  Makes 4 servings.

Variations: Add a tablespoon or two of sugar to sweeten or 1 cup of shredded sharp or mild cheddar cheese.


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