Family Friendly Recipes



Breakfast Recipes
Overnight French Toast
Breakfast Bagel Casserole
Basic Pancake Recipe

Easy Dinner Recipes
Cucumber Salad
Mushroom Chicken and Rice in Slowcooker
Creamy Chicken Soup
Hearty Sirloin Crock Pot Stew
Chunky Chicken Salad
Easy Mexican Enchiladas

Tasty Dessert Recipes
Baked Rice Pudding Recipe
Super Creamy Cupcakes
Sour Cream Cookies
Haystacks (a.k.a. Macaroons, Fiddle Sticks)

Fun For The Kids
Make Your Own Play Dough
Fun Nachos

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Overnight French Toast

1 cup dark brown sugar
1/2 cup butter
2 tablespoons corn syrup
12 Slices of white bread (crusts trimmed)
1 1/2 cup whole milk
6 Large eggs
1 teaspoon vanilla
1/4 teaspoon salt

Combine corn syrup, butter and brown sugar in a saucepan and simmer gently until the sugar melts. Pour this mixture into the bottom of a greased 9×12 inch casserole dish. Place the bread slices over the sugar mixture. In a separate bowl beat together eggs, milk, vanilla and salt. Pour egg mixture over bread. Cover the dish and let stand overnight in refrigerator. The following morning, preheat over to 350F. Uncover the casserole dish and bake for approximately 45 minutes.

* This is a basic french toast recipe that’s very versatile. Try adding slivered almonds into the egg mixture. You can also add sliced strawberries, blueberries or even chocolate chips!

Breakfast Bagel Casserole

3 plain bagels (thinly sliced)
12 eggs (beaten)
1/2 pound cooked ham (diced)
1/4 cup finely chopped onion
1 tablespoon fresh chopped parsley
1 cup grated cheddar cheese
1 cup milk
Salt and pepper to taste
2 tablespoons butter

Place butter in heavy skillet. Add ham and onion. Sauté over low heat until tender (approximately 2 minutes). Set aside. Slice each bagel into 4 thin slices. Arrange 6 bagel slices at bottom of lightly greased baking dish. Top bagels with ham and onion mixture. Then top with cheddar cheese. Finally top with remaining bagel slices. In a separate bowl whisk together eggs, milk, parsley, and salt and pepper to taste. Pour the egg mixture over the bagel layers. Bake at 375F for approximately 30 minutes or until eggs are firm and cooked through.

Basic Pancake Recipe

2 cups flour
2 cups milk
2 eggs (beaten)
1/3 cup butter (melted)
2 tablespoons sugar (optional)
2 teaspoons baking powder
1/2 teaspoon salt

Makes approximately 8 pancakes

In a large bowl combine flour, milk, beaten eggs, 1/3 cup melted butter, sugar, baking powder and salt until just blended. Preheat lightly greased griddle or frying pan. Pour about 1/4 cup of batter into pan per pancake. Cook until pancakes begin to bubble. Flip once and cook for 1 to 2 minutes longer. Serve with maple syrup, jam or fruit.

* This is a basic, easy pancake recipe you can easily vary. Try adding fresh cut fruit or chocolate chips to the batter for variation.

Cucumber Salad

1 cup cubed cucumber (with peel)
1/2 cup frozen peas (thawed)
1/2 cup cubed swiss, marble, or cheddar cheese
2 tbsp mayonnaise or Miracle Whip
2 tsp sugar
1 tsp lemon juice
Splash of milk

Combine cucumber, peas and cheese in a bowl. Dressing: Mix mayonnaise, sugar, and lemon juice together in a separate bowl. Add a splash of milk until desired consistency. Mix together with cucumber mixture.

Mushroom Chicken and Rice in Slowcooker

4 boneless skinless chicken breasts
3 cans cream of mushroom soup (cream of chicken or celery can be substituted here)
1 cup rice

Wash and rinse the chicken and place it in the slowcooker. Add the soup and rice. Make sure the rice and chicken is covered with soup. Set the slowcooker on high for 2 1/2 to 3 hours.

Creamy Chicken Soup

4 chicken thigh fillets (cut into small chunks)
4 cups chicken broth (homemade, stock cubes, or canned broth)
1 small onion (finely chopped)
1 clove garlic (crushed)
2 medium carrots (roughly chopped)
2 stalks celery (finely chopped)
1 small can corn
1 cup pasta shells (or any small pasta you have)
1 cup cream

Heat oil in large pan. Add onion and garlic and cook for about 2 minutes on low heat (until onions are soft). Add chicken, carrot, corn and stock and bring to a boil. Cover and simmer on low heat for about 20 minutes. Add pasta and simmer uncovered for about 10 minutes or until pasta is tender. Stir in cream and heat through without boiling.

Hearty Sirloin Crock Pot Stew

2 pounds sirloin tips (cut into 1-inch cubes)
1 (14oz) can diced tomatoes
1 can beef broth
1 1/2 cup canned or frozen corn kernels
3 medium carrots (sliced)
1 medium onion (sliced)
2 garlic cloves (crushed)
1/2 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste

Combine all ingredients and place in bottom of crock-pot. Cover and cook on low for approximately 8 hours or until beef is tender.

Chunky Chicken Salad

2 boneless/skinless chicken breast halves (cooked and cut into pieces)
1/4 cup mayonnaise
1/2 cup frozen peas (cooked)
½cup carrot (finely grated)
1 tablespoon fresh chopped parsley
Salt and pepper to taste (optional)

Bake the chicken breast for approximately 20 minutes (until no longer pink and cooked through). Chop into small pieces. Boil frozen peas according to package instructions, drain and cool. Place chicken, peas and all ingredients in large bowl and combine fully. Serve on bagels, pita, or any favorite bread.

Easy Mexican Enchiladas

1 (8 ounce) package cream cheese (softened)
2 cups shredded cheddar cheese
1/4 cup green onions (thinly sliced)
6 flour tortillas
1 (16 ounce) jar salsa of choice

Place cream cheese in bowl and beat with electric mixer until smooth. Add 1 cup of the cheddar cheese and onions. Mix well. Spread each tortilla with a portion of the cream cheese mixture down center of tortilla. Roll up and place, seam side down, in a baking dish. Repeat with remaining tortillas until cream cheese mixture and tortillas are used up. Pour salsa over tortillas. Sprinkle remaining 1 cup of cheddar cheese over salsa and tortillas. Bake at 350F for approximately 20 minutes or until everything is heated through and cheese is melted and bubbly.

* Serve with your favorite Mexican toppings and a side salad.

Baked Rice Pudding Recipe

1/2 cup cooked rice
3 eggs (beaten)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup raisins
3 1/2 cups milk
Ground nutmeg

In a large bowl, mix all ingredients except nutmeg. Pour mixture into a lightly buttered shallow baking dish and sprinkle with nutmeg. Place baking dish in a pan of hot water in oven and Place baking dish in a pan of hot water in oven and bake at 300° for about 1 1/2 hours, or until set.

Super Creamy Cupcakes

1 package cream cheese (softened)
1/2 cup white sugar
1 egg
1 cup mini chocolate chips
1 package chocolate cake mix

Preheat oven to 350F. Line cupcake pan with cupcake papers. Prepare chocolate cake mix according to package instructions and set aside. In a separate bowl mix together sugar and cream cheese until smooth. Beat in egg and mix well. Gently fold in the chocolate chips. Fill cupcake cases 1/2 full of chocolate cake batter. Then add 1 full teaspoon of cream cheese mixture to center. Top with more chocolate cake batter. Cupcake cups should be 3/4 full. Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center. Cool 1 minute before removing from pan to cool completely.

Sour Cream Cookies

(This is my favourite recipe. My Grandma used to make these since I can remember. They were a staple in my family.)

2 eggs
1 cup sour cream
1 cup sugar
1 tsp. baking soda
1 tsp. vanilla
1 tsp. nutmeg
1 cup raisins
1-2 cups flour

Combine ingredients except flour. Gradually add flour to drop. Batter should not be sticky but too much flour will make a dry heavy cookie. Drop by teaspoons onto ungreased cookie sheet and bake at 350 degrees F. for 10-12 minutes or until lightly browned on top and golden brown on the bottom.

These are light and sweet tasting but low in sugar.

Haystacks (a.k.a. Macaroons, Fiddle Sticks

1/2 cup margarine
2 cups sugar
1/2 milk
6 tbsp cocoa powder
3 cups quick-cooking rolled oats
Pinch of salt
1 tsp Vanilla extract

Mix margarine, sugar and milk in a saucepan over the stove at medium heat. Stir frequently until the mixtures just comes to a boil. Remove immediately. Add the remaining ingredients, stirring well. Drop onto waxed paper with a tablespoon. Cool completely before storing.

Make Your Own Play Dough

1 cup flour
1/2 cup salt
2 tsp cream of tartar
1 cup cold water
1 tbsp oil
1 tbsp food coloring

Combine the dry and liquid ingredients in separate bowls. Add flour mixture to liquid. Stir until smooth. Place on medium heat, stirring frequently until color darkens and the play dough forms a ball. Don’t overcook as it will become dry and crumbly once cooled. Remove from heat, cool and knead. When not in use, store in a sealed container. It should last about 1 week.

Fun Nachos

1 bag of tortilla chips
2 medium cubed tomatoes
1/2 cup chopped green onions
2 cups grated cheese (your preference)
1/2 pound lean ground beef

Preheat oven to 350 degrees F. Brown the lean ground beef in a frying pan. Pour the tortilla chips on a large cookie sheet. Then spread the cooked lean ground beef over the tortilla chips. Layer the remaining ingredients on the top, leaving the grated cheese for last. Bake in the oven for 10 minutes or until the cheese is melted.

Ingredients can be omitted or added as desired.