Hunt’s Savory Skillet Lasagna

from the kitchen of Jack & Sherry

1 lb hamburger
2 cans (14.5 oz each) diced tomatoes with basil, garlic & oregano
1 can (6 oz) tomato paste
3 C (6 oz)pasta, cooked
2 C (8oz) shredded mozzarella cheese

Cook hamburger over medium-high heat in 10 inch skillet until done, drain. Blend in tomatoes and paste. Simmer for 5 minutes. Remove from pan; keep warm. Place half of cooked pasta in bottom of skillet. Pour half of tomato-meat mixture over pasta. Sprinkle with half of cheese. Top with remaining pasta, tomato-meat mixture and cheese. Cover and cook over medium heat for 5 minutes or until heated through and cheese melts. Remove from heat; let stand 1 minute. Serves 6.

Oreo Pie

 from the kitchen of Heidi

8oz Cool Whip
4oz cream cheese
4 oz chocolate pudding
Oreo Crumb Topping (crushed Oreos)

Crust:
16 oz Oreo Cookies crushed
1 cube butter, melted
Mix and press into pie dish.

Beat cream cheese and half of the Cool Whip. Spread over crust.
Make pudding. Pour over the cream cheese/Cool Whip mixture. Spread the rest of the Cool Whip over the pudding. Sprinkle Oreo crumbs over Cool Whip. Enjoy!

Honey Pumpkin Bars

 from the kitchen of DeRae

1 ½ c sugar
¾ c honey
¾ c butter, softened
3 eggs
1 (16oz) can pumpkin
2 c flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
¾ tsp salt
½ tsp ginger
¼ tsp cloves

Beat sugar, honey, butter and eggs. Add pumpkin. Stir in dry ingredients. Bake in a greased and floured cookie sheet at 350 for 27 minutes. While still warm, frost with Creamy Glaze.

Creamy Glaze

Melt 5 tablespoons butter. Stir in 1 ½ c powdered sugar, 1 ½ tsps vanilla, and 5 tsps hot water.

Applesauce Cake

from the kitchen of DeRae

2 ½ C flour
2 C sugar
1 ½ tsp baking soda
1 ½ tsp salt
¼ tsp baking powder
¾ tsp cinnamon
½ tsp cloves
½ tsp allspice
1 ½ C applesauce
½ C water
½ C butter, softened
2 eggs

Put dry ingredients into large bowl. Add other ingredients and mix for 2 minutes. Spread into greased 9x13 inch pan. Bake at 350 for 40-45 minutes. Frost with Sour Cream White Frosting.

Best Ever Potato Rolls

from the kitchen of Miranda & Stephanie

2/3 C sugar
2/3 C butter
1 C mashed potatoes (I use 3/4 C hot water and 1/3-1/2 C potato pearls to make 1 cup potatoes)
2 ½ tsp salt
2 eggs
2/3 C warm water
2 pkgs yeast or 4 ½ tsp yeast
2 C flour
2/3 C warm water
4 C flour (aprox)

In large bowl, cream sugar and butter. Add mashed potatoes, salt and eggs. In small bowl, dissolve water and yeast. Add to other bowl. Beat in 2 cups flour and 2/3 cup warm water. Add enough remaining flour or form a soft dough, about 4 cups. Shape in ball, place in greased bowl. Cover and let rise about 1 hour. Form into rolls. I use half the dough and roll out in a large circle. I then cut into pizza slices and roll up like crescent rolls. Cover and let rise. Bake at 375 for 15 minutes or until light brown. Makes 45 rolls. Also works great for cinnamon rolls!

Mom’s Yummy Potatoes

from the kitchen of Grandma Paget

1 can cream of mushroom soup
½-1 C milk
¼ C butter
peeled and sliced potatoes
shredded cheese

On medium heat stir together soup, milk and butter in large pan. Add potatoes. Cover and cook for about 20 minutes. Just before serving add shredded cheese, continue to heat until melted.

Chad’s Favorite Potatoes

 from the kitchen of Cynthia

Peel and dice red potatoes*
Dice green peppers and onions

Place on cookie sheet and pour ¼ C melted butter over the top. Season with garlic salt, pepper and salt to taste. Broil in oven for about 20 minutes stirring frequently until potatoes are done (we like them crispier).

*Don’t use regular potatoes, unless you add the peppers and onions halfway through, because they take forever to cook under the broiler.

Yummy Salad

from the kitchen of Heidi

½ head of iceberg lettuce Dressing:
½ small bag of spinach 1/3 C oil
½ C Swiss cheese ¼ C red wine vinegar
½ C cottage cheese ½ tsp salt
bacon bits 4 T sugar
red onion 1 T mustard

Mix right before serving.

Cream of Potato Soup

from the kitchen of Jenny

3 med. Potatoes
1 ½ C chicken broth
1 T butter
1 T flour
¼ tsp dried dill weed
1/8 tsp salt
dash of pepper
1 C milk, half & half, or cream

Peel, cook and mash the potatoes. Mix in ¾ C of the chicken broth, cover and set aside. In a medium saucepan, melt butter. Stir in flour, dill weed, salt & pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more, stir in potatoes and remaining chicken broth. Cook and stir till heated through.

Homemade Hot Cocoa Mix

from the kitchen of  Joan

2 C nonfat dry milk powder
¾ C sugar
½ C Hershey’s Cocoa
½ C powdered non-dairy creamer
Dash of salt

In a large bowl mix all ingredients. Blend well. Store in a tightly covered container. Makes 3 ¾ Cups mix = 15-16 servings.

Single serving= ¼ C mix + ¾ C boiling water in a mug and stir.

Merry Christmas!

I have been trying to put a Paget Family Cookbook together for some time now.  I only get to work on it for small amounts of time and it is taking forever!!!!  So I decided to start this family recipe blog to see if it will motivate me to get it done!!!  And then you will not have to wait for the recipes any longer- you will be able to see the ones that I have finished.  Please send me your favorite recipes as you discover them and I will include those too!  I am so excited to get this started!  Lets get cooking!