norron

Green Bean Casserole 4 - 14 ½ oz. cans french cut green beans 1 - 10 ½ oz. can mushroom soup ½ cup milk 1 ½ cups fried onions Salt and Pepper to taste Preheat the oven to 350 degrees. Spray an 8 x8 casserole dish with cooking spray. Set aside. Drain the green beans and place in a large bowl. Add ¾ cup of french fried onions, and toss gently to combine. In a small saucepan, heat the mushroom soup and milk over medium heat for 2 minutes. Whisk to combine and pour over the green bean mixture and toss gently to combine. Place the mixture into the prepared dish. Bake for 20 minutes. Sprinkle the remaining fried onions over the top and bake for an additional 5 minutes. Green bean casserole is a delish side dish to any meal. We typically serve it during a Thanksgiving meal. It is an easy dish to make. I would hope you would make it for your family. Blessings, Terri

Deviled Eggs 12 hard boiled eggs, peeled and cut in half 1/2 cup mayonnaise 2 teaspoons mustard 1 1/2 tablespoons sugar 2 teaspoons vinegar Paprika, garnish Prepare eggs then peel and cut in half. Separate the egg yolks from the whites. Place egg whites in a serving platter and the yolks in a medium size bowl. Mash the yolks into a fine crumble using a fork. Add the mayonnaise, mustard, sugar and vinegar; mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle it with paprika. Chill and enjoy! Everyone has their own way of making deviled eggs. Deviled eggs are a favorite for any potluck, picnic or family gathering. Variations that I have used; add mashed capers and omit the sugar. I have even garnished with fresh chives. I hope you would consider making it for your family. Blessings, Terri

½ cups sugar ¾ cup butter, softened 1 ½ teaspoons vanilla 3 eggs 3 cups all purpose flour 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda ¾ teaspoon salt 1 ½ cups sour cream Filling ¾ cup packed brown sugar ½ cup pecans, finely chopped 1 ½ teaspoons cinnamon Glaze 1 cup powdered sugar ½ teaspoon vanilla 2-4 teaspoons milk Preheat the oven to 325 degrees. Spray tube pan with cooking spray and set aside. Prepare filling by mixing brown sugar, chopped nuts and ground cinnamon; set aside. Prepare glaze by mixing powdered sugar, vanilla and milk until smooth; set aside. To prepare the cake; beat sugar, butter, vanilla and eggs on medium speed for 2 minutes; scraping bowl occasionally. Beat in flour, baking powder, soda and salt alternating with the sour cream on low speed. Spread ⅓ of the batter (about 2 cups) in the pan. Sprinkle with ⅓ of the filling. Repeat 2 times. Bake until a wooden pick comes out clean; about 1 hour. Cool for 20 minutes. Remove from pan; drizzle with the glaze. This is an old recipe I have been making for years. I have served for brunch, made for parties or just to have a tasty dessert. It is great with a cup of coffee or tea. I hope you would consider making it for your family. You will not be disappointed. Blessings, Terri

2 large or 8 small zucchini, sliced 3 large yellow summer squash, sliced 1 ½ large onions, sliced ½ cup flour 2 teaspoons salt 2 teaspoons black pepper 6 cups milk 1 ½ lbs sharp cheddar cheese, shredded ½ cup Italian Bread Crumbs Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Place a layer of zucchini, a layer of the yellow squash, and onions. Sprinkle it with a teaspoon of salt and pepper. Dust with a layer of flour and then half of the cheese. Repeat. Pour the milk over the mixture and sprinkle the bread crumbs over the top. Place in the oven and bake for 1 hour or until the squash is fork tender. It is so nice to be able to use fresh zucchini and summer squash from the garden to make this casserole. It is a wonderful summertime meal. I hope you would consider making it for your family. Blessings, Terri

Sherry’s Chicken Salad 1-Lemon Pepper Rotisserie Chicken, shredded ½ red onion, finely chopped 2 stalks celery, finely chopped 2-3.25 oz packs Toasted Sliced Almonds and Cranberries 10 grapes, cut in half 1 cup mayonnaise In a mixing bowl; add the shredded chicken, onion, celery, cranberry and almonds, grapes and mayonnaise. Mix well. Refrigerate until ready to serve. My sister Sherry shared this recipe with me. It is a very simple and delicious chicken salad. The red onion and the sweetness of the grapes makes this the perfect chicken salad. We like serving on a croissant or crackers. I hope you would make this for your family. Blessings, Terri

1 ½ pounds beef sirloin steak, cut into ½ inch strips 8 ounces fresh mushrooms, sliced (2 1/2 cups) 2 medium onions, thinly sliced 1 garlic clove, minced ¼ cup butter 1 ½ cups beef flavored broth (from 32-ounce carton) ½ teaspoon salt 1 teaspoon Worcestershire sauce ¼ cup all-purpose flour ¼ cup ketchup 1 ½ cups sour cream 3 cups hot cooked egg noodles Cut steak into ½ inch strips. Set aside. Cook mushrooms, onions and garlic in butter in a 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Cook beef in the same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer for 15 minutes. Stir remaining ½ cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in sour cream and ketchup; heat until hot (do not boil). Serve over noodles. I had beef stroganoff for the first time when I was in Home Economics Class with Mrs. Combs. We prepared the dish and I loved the taste. When I made it for the kids the first time, they really enjoyed it. I hope you would consider making it for your family. Blessings, Terri

Three Bean Salad 1 large can green beans 1 small (16 oz) can wax beans 1 small (16 oz) can kidney beans, rinsed 1 celery stalk, chopped 1 small purple onion, chopped 1 small green pepper, chopped 1 ½ cup white vinegar ½ cup water 2 cups sugar 1 teaspoon salt Drain all beans well and place in a bowl. Add the celery, onion, and green pepper. Heat vinegar, water, sugar and salt. Heat to dissolve sugar, then cool. Stir into the beans and vegetables. Let stand in the refrigerator for 12 hours. My Aunt Betty would make this salad for reunions or other family gatherings and it was something I would always reach for. My dad really liked this too and I remember on one occasion watching dad make it. Blessings, Terri

4 flour tortillas 8 slices crispy bacon 1 cup carrots, shredded 1 cucumber, diced 1 cup broccoli, finely chopped 1 cup cauliflower, finely chopped ½ cup black olives, optional ½ cup cheese, shredded Condiments of your choice, (salsa, salad dressing, etc) Prepare bacon, cut all veggies, and heat the flour tortilla. Assemble and enjoy! This recipe has evolved through the years. Ron originally made a version of this recipe. We call it veggie tacos even though we add the bacon. The bacon provides great protein and flavor. These make a wonderful quick and easy weekday meal. Prepare your veggies and bacon the night before and then just heat your tortillas when you are ready to eat. I hope you would consider making it for your family. Blessings, Terri

Yellow Cake 2 ½ cups sifted flour 1 teaspoon salt 1 ⅔ cups sugar 3 eggs ⅔ cup butter (room temperature) ½ cup milk ¾ cup milk 1 teaspoon vanilla 3 ½ teaspoons baking powder Mix sugar and butter, then add eggs one at a time and mix after each egg, add baking powder and salt, mix. Then add flour and pour ¾ cup milk, mix. Add vanilla, then add remaining milk. Mix for another 2 minutes until the batter is fluffy. Pour into a 9 x 13 baking pan and spray with cooking spray with cooking spray. Bake in a 350 degree oven for 30 minutes or until a wooden toothpick comes out clean. Do not overbake. Caramel Icing 1 stick butter 1 heaping cup of packed light brown sugar 6 tablespoons evaporated milk 1 teaspoon vanilla 1 cup powdered sugar While your cake is baking; place the stick of butter into a medium saucepan and melt. Add the brown sugar to the melted butter and bring to a boil, whisking the entire time. Once the mixture comes to a boil; add the evaporated milk and bring back to a boil and as you continue to whisk, allow to boil for 1 minute. Remove from heat and stir in the vanilla. Set aside to cool. Once the cake is finished baking, cool for 15 minutes. To complete the icing; stir in the powdered sugar to the caramel mixture and whisk until smooth. Pour icing over the cake and spread evenly. Cool and enjoy. This is my favorite caramel icing recipe and I have been making this for years. The original recipe came from our extended family, Molly Painter. Growing up we would have caramel cake with sliced bananas over it and it was delicious. I hope you would consider making it for your family. Blessings, Terri

3-boxes 3.5 oz Cook and Serve Butterscotch Pudding 6 cups milk 6 egg yolks 1-11 oz box of Vanilla Wafers 1 can crushed pineapple, drained Meringue 6 egg whites 2 tablespoons water 1 teaspoon cream of tartar ¼ cup sugar In a 9 x 13 pan; cover the bottom and sides with the vanilla wafers. Spread the drained pineapple evenly over the wafers. Prepare your pudding. In a heavy saucepan; add the pudding mix, milk and egg yolks; whisk until well blended. Bring to a boil over medium heat. Remove from heat. Pour cooked pudding over the wafers and pineapple. Prepare your meringue. In a large glass or metal bowl, whisk egg whites, water, and cream of tartar until foamy. Add sugar gradually, and continue to whisk until stiff peaks form. Spread meringue over the pudding mixture, sealing the edges of the pan to prevent meringue from shrinking. Bake in a 350 degree oven for about 20-25 minutes or until meringue is golden brown. Allow to cool and then refrigerate until ready to serve. This recipe came from my Grandma Copp and I remember eating this as a child on their farm. What a treat this was. This must be an old time recipe because I have not seen this dessert anywhere else. My uncles love this dessert and I hope your family will too. Blessings, Terri

1 ½ lbs ground beef 1 egg 1 cup Italian Bread Crumbs 1 tablespoon minced onion 1 teaspoon salt 1 teaspoon black pepper 1 bottle Hickory Smoked Barbeque Sauce Mix the ground beef, egg, bread crumbs, minced onion, salt, and pepper; let sit until bread crumbs are soft. Make into meatballs. In a skillet, add oil and brown the meatballs. Once browned, place in a baking dish and pour the barbeque sauce over the meatballs. Bake in a 350 degree oven for 1 hour. This recipe came from my Aunt Judy and I remember mom making this dish for our family. The barbeque sauce makes a delicious glaze over the meatballs. We liked these served with mashed potatoes and a green vegetable. I hope you would consider making it for your family. Blessings, Terri

4-boneless, skinless chicken breast, cut into cubes ¾ cup cornstarch ¼ cup olive oil 1 bunch broccoli florets 1 bell pepper, cut into chunks 1 red onion, cut into chunks 3 carrots, peeled and cut into slices 1 pk fresh snow peas, optional 1-8 oz can bamboo shoots 1-8 oz can sliced water chestnuts, drained 1-14 oz bottle of your favorite stir fry sauce (we like Kung Pao or General Tso’s) 1 cup peanuts, optional In an electric skillet; heat the oil and add the chicken cubes that have been tossed in the cornstarch. Cook until both sides are golden brown. Remove chicken and place on a paper towel lined platter. Set aside. Add the broccoli, peppers, onions, carrots, and snow peas to the skillet. Stir until the vegetables begin to cook. Pour the sauce over the vegetables and stir well. Stir in the bamboo shoots and water chestnuts. Add the chicken and heat until the stir fry is heated completely through. Just before serving; add the peanuts. Serve over a bed of rice. What a quick and easy meal to make for your family. I have been making this recipe for the last year or two and my family prefers this over buying Chinese Food at a restaurant. I hope you would consider making it for your family. Blessings, Terri

This was a tea party for a friend's birthday and sharing the treats that made it a wonderful day of friends and fellowship!

Graham Cracker Crust 1 sleeve graham crackers ⅓ cup butter, melted 2 tablespoons sugar Crush the graham crackers until they are crumbs. In a medium size bowl, add the graham cracker crumbs, melted butter, and sugar; mix well. Pour into a 9 inch pie pan and press into an even layer and go up the sides. Use the back of a spoon to pack firmly. Refrigerate for at least 15 minutes. Key Lime Filling 14 oz can sweetened condensed milk 3 egg yolks ½ cup Key Lime Juice 1 lime, zested Combine milk, egg yolks, lime juice and lime zest. Whisk until smooth. Pour filling into the pie shell and bake at 350 degrees for 15 minutes. Remove from the oven and allow to stand for 10 minutes before refrigerating. Just before serving, top with whip topping and garnish with lime slices. I never had Key Lime Pie growing up until I married Ron. This pie is very refreshing and great for a picnic or a special occasion. I hope you would consider making this for your family. Blessings, Terri

1-2 racks of baby back ribs ½ cup spicy brown mustard 1 tablespoon sea salt 1 tablespoon black pepper 2 cups barbecue sauce Preheat the oven to 275 degrees. To prepare the ribs. Rinse and pat dry with a paper towel. Remove the membrane from the ribs. Split the ribs in half. Rub the mustard onto the top of the ribs. Sprinkle with salt and pepper. Wrap the ribs in foil, sealing the edges of the foil, making sealed packets. Place the ribs on a baking sheet. Place in the oven and cook for 2 ½ hours. Once the baking time is completed; cut the foil packets and fold back the foil to expose the ribs. Coat the ribs with the barbecue sauce. Do not rewrap the ribs. Set the oven to broil. When hot, place the baking sheet under the broiler for 3-5 minutes. Repeat with an additional layer of barbecue sauce if you would like. Chris and I love barbecue ribs and this is the best recipe I have found. They fall off the bone and Chris compares them to our favorite restaurant that serves ribs. That was quite the compliment. I hope you would consider making it for your family. Blessings, Terri

1 - pint Pimento Cheese Spread 4 - 3 oz. cans potted meat 1 - 15 oz. jar Kraft Sandwich Spread 1 - loaf white sandwich bread Prepare Pimento Cheese using the recipe for “Grandma Copp’s Pimento Cheese Spread” Spread pimento cheese on one slice of bread, on another slice of bread spread a thin layer of potted meat and place on top of the pimento cheese (potted meat side up), on another slice of bread spread the kraft sandwich spread and place onto the potted meat (kraft spread side up). Top with a final slice of bread. Using a serrated knife, cut the crust off each side. Then cut into 4 slices. Repeat until you reach your desired amount. Place in an airtight container for an hour before serving. Ribbon sandwiches are a family treat on the Copp side of the family. Grandma Copp would often have Ribbon Sandwiches for her Church or Tupperware Party gatherings. Not sure where the recipe originated from because I have never seen them in any of my cookbooks. I hope you will give this recipe a try for your upcoming party or gathering. Blessings, Terri

Watch James Blick's video below on tapas 10 large eggs ½ cup olive oil 6 medium Yukon Gold Potatoes, peeled and cut into thin slices 2 sweet onions, thinly sliced 1 teaspoon kosher salt 1 teaspoon coarse black pepper 1 tablespoon fresh rosemary, finely chopped Whisk the eggs in a large bowl until the yolks and whites are incorporated; set aside. Heat ¼ cup of the oil in a 10 inch nonstick skillet over high heat. When the oil is hot, add half of the potatoes. Flip the potatoes on the bottom to prevent them from browning. Reduce the heat to medium and cover with a lid. Cook until the potatoes are done, about 5-6 minutes. Using a slotted spoon, transfer the potatoes to the eggs and stir in a ½ teaspoon of the salt. Repeat with the remaining potatoes, adding the remaining ½ teaspoon salt. While the oil remaining in the skillet is still hot, add the onion, rosemary and black pepper. Cook, uncovered and stirring frequently, until the onion is extremely soft, 10-15 minutes. In order to prevent burning, you may need to lower the heat. Transfer the onions to the bowl with the eggs and potatoes. Stir until everything is well combined. Add ⅛ cup of oil to the skillet and reduce the heat to medium-low. Add the egg mixture and spread in an even layer. Cook until the underside is nice and golden, about 8-10 minutes. Loosen the sides of the egg mixture from the skillet using a rubber spatula. Remove skillet from the stove and place a pizza pan over the skillet. Carefully flip the skillet. The tortilla will be on the pizza pan. Return the skillet to the stove and carefully slide the tortilla into the skillet. Run the rubber spatula around the edge of the tortilla, tucking in the edge and rounding it, so it will look pretty again. Cook until the underside is golden, 5-6 minutes, adjusting the heat as needed. Carefully slide the tortilla out of the pan onto a serving dish. Cool for 10-15 minutes. The first time we had this Spanish Tortilla was during our trip to Spain. It is a little time consuming, but well worth your efforts. You can enjoy it warm or cold. Both are delicious. I hope you would consider making this for a delicious brunch for your family. Blessings, Terri We met James Blink by accident in Madrid and here is his video on tapas: https://www.youtube.com/watch?v=p6QWF8T0BRA

1 cup sugar 1 cup water 1 cup strong vinegar ½ teaspoon whole Cloves ½ teaspoon Allspice ½ tablespoon Cinnamon 2 cans sliced red beets 12 hard boiled eggs Prepare your eggs and place in a large glass jar with an airtight lid; set aside. In a saucepan; add the sugar, water, vinegar, cloves, allspice, cinnamon and beets. Bring to a boil and boil for 10 minutes. Allow to cool. Once pickled beets have cooled, pour over the eggs. Place in the refrigerator for at least 2 days before enjoying. The longer they sit in the pickled juice the better they are. Our family loves pickled eggs and a must for Easter. A week before Easter, I prepare the eggs so they will be nicely pickled for Easter Sunday. Blessings, Terri

4 cups butternut squash, peeled, seeded and cut into ½ inch cubes 3 tablespoons olive oil 1 large onion, chopped 1 large red bell pepper, chopped 4 cloves garlic, minced 1 sprig fresh rosemary 1 teaspoon salt 1 ½ teaspoon coarse black pepper 8 cups chicken stock 1- 14.5 oz can stewed tomatoes ¼ cup Cognac 4 cups fresh spinach or kale 1 lb. hot sausage, rolled into balls In a heavy stockpot; heat the olive oil and add half of the butternut squash and begin to brown. Repeat until all the butternut squash has been browned. Remove from the pot and set aside. Saute the onions, then add the red peppers, rosemary, and garlic. Pour in the chicken stock the tomatoes and the butternut squash. Add the salt and pepper. Bring to a boil. Once it has begun to boil, add the Cognac and light to burn off excess alcohol. Cook for 45 minutes. Add the sausage balls and spinach. Cook for an additional 15-20 minutes or until sausage balls are done. Ron started making this stew several years ago and we enjoy it on a cold winter's night. I hope you would consider making it for your family. Blessings, Terri

2 ¾ cups sugar 1 ¼ cups butter, softened 1 teaspoon orange flavoring 1 teaspoon orange zest 5 eggs 3 cups flour 1 teaspoon baking powder ¼ teaspoon salt 1 cup evaporated milk Preheat the oven to 350 degrees. Grease and flour a Bundt pan; set aside. Beat sugar, butter, flavoring, zest and eggs on low speed until blended. Beat on high speed for 5 minutes. Mix in flour, baking powder and salt; alternating with milk. Pour into the pan. Bake for 70-80 minutes. Cool for 20 minutes and remove from the pan. Orange Glaze 2 tablespoons butter, softened 1 cup 10x sugar ¼ teaspoon orange flavoring 1 teaspoon orange zest 3 tablespoons milk Mix butter, sugar, flavoring and zest until well blended. Add the milk and beat until smooth. Pour glaze over cake while still warm. Allow to cool completely and enjoy! This is my favorite pound cake recipe. I use this basic recipe whether I am making a plain, lemon or orange pound cake. The only thing you would change is the flavoring. If making a plain pound cake; add vanilla and do not use any zest. If making a lemon pound; add lemon flavoring and zest. Same goes with the glaze. This is a great cake to make if you are having a party or just enjoying it with your family. Blessings, Terri

8 oz. sharp cheese, shredded 8 oz. cream cheese, room temperature 4 oz. jar pimentos with juice, diced ¼ cup Miracle Whip 2 tablespoons sugar Using a mixer; mix all the ingredients until well blended. This pimento cheese recipe was shared by my Aunt Judy and was her mother’s recipe. I do not recall the pimento cheese growing up at Grandma G’s, but I remember Aunt Judy’s. I hope you would consider making this for your family. Blessings, Terri

4 apples, peeled and diced ¾ cup brown sugar ½ cup oatmeal ½ cup flour 1 teaspoon cinnamon ⅓ cup butter, cut into chunks Preheat the oven to 375 degrees. In a 9 x 9 baking dish; add the prepared apples. In a separate bowl; add the brown sugar, oatmeal, flour, cinnamon and butter. Mix thoroughly and sprinkle over the apples. Bake for 30 minutes or until the apples are tender and the topping is golden brown. I recently started making apple crisp using oatmeal. The oatmeal certainly gives it a nice crunchy topping. Apple Crisp is a nice dessert on a fall or winter evening. I hope you would consider making this for your family. Blessings, Terri

2 lbs. ground beef 1 lb. ground pork, optional 1 tablespoon olive oil 2 onions, chopped 2 cloves garlic, minced 2 teaspoons Italian Seasoning 2 Jars Spaghetti Sauce 1 box Lasagna Noodles 1 large container cottage cheese 1 lb. shredded sharp cheddar cheese 1 lb. shredded mozzarella cheese Parmesan/Romano grated cheese 1 lb. provolone cheese (about 12 slices) In a large saucepan, add the olive oil and saute the onions and garlic. Add the ground beef and pork; cook until the meat is browned and the onions are tender. Drain excess fat and return to the saucepan. Add the spaghetti sauce and Italian seasoning. Cook over medium heat and simmer for about 15 minutes. In a stock pot, bring water to a boil and then add your lasagna noodles. Cook until noodles are al dente. Preheat the oven to 350 degrees. In a 9x13 baking dish, spoon a layer of the meat sauce onto the bottom of the pan. Add a layer of noodles and then add another layer of meat sauce. Using a tablespoon, spoon the cottage cheese onto the sauce and mix it in a circular motion into the sauce. Sprinkle some parmesan over the cottage cheese mixture. Then sprinkle a handful of the cheddar and mozzarella cheeses. Begin another layer of the noodles, then sauce, cottage cheese, parmesan, cheddar and mozzarella. Repeat one more time. On the final layer, completely cover with mozzarella. Top with the provolone cheese slices. Cover with foil that has been sprayed with nonstick spray. Bake for 45-50 minutes, remove foil and continue baking for 10 minutes. Allow to rest for 15-20 minutes before cutting and serving. Aunt Louise taught me how to make lasagna when we would be visiting her in Northern Virginia. I loved our time together in the kitchen. We love this recipe and will make extra so we can freeze any leftovers to enjoy at a later time. The taste only gets better. I hope you would consider making this for your family. Blessings, Terri

I love cooking! Faith in God! And sharing life with family. A true valley girl but from the Shenandoah Valley. My family were farmers and lived in a beautiful little village called Saumsville. My grandmothers were saints and taught me how to cook and love. My great Aunt Treva also was a baker and taught me how to make great pies, both "fancy" and "fruit" pies. My husband Ron and I love to travel. From Spain to Kentucky and beyond we enjoy meeting people and trying new things. Life is our Grace Journey and we look forward to where God leads us!