Whether it’s served on fine china or a paper plate, food brings us to a
place of comfort.
To my grandmothers, Marcie and Carol, for always keeping an open door and a warm heart.
HALEY A. HAGLE GRAPHIC ©
2015
DESIGNER
2|
Table of Contents
1
snAcKs & siDes
Desserts
Cucumber Sandwiches
1
Caramel Corn
2
Corn Pudding
2
Au Gratin Potato Casserole
3
Cole Slaw
3
Mashed Potatoes
4
Green Bean Bundles
6
Potato Salad
7
Pink Apple Sauce
8
9
17
MAin DisHes
Chocolate Cake
18
Dresslers White Frosting
18
Banana Cake
19
Cream Cheese Frosting
19
Oh Henry Bars
21
Lemon Poppyseed Cake
23
Lemon Glaze
23
M&M Daddy Cookies
25
Chocolate Chip Cookies
26
California Rangers
27
Apple Pie
28
White Christmas Cookies
30
Molasses Christmas Cookies
30
Turkey Gravy
9
Christmas Cookie Frosting
31
Stuffng
9
Spritz Christmas Cookies
32
Ham and Cheese Sliders
10
Monkey Bread
11
Sausage Breakfast Casserole
12
Chicken Casserole
13
Broccoli Cheddar Soup
14
Spaghetti Pie
15
Nagel-Hagle Cookbook | 3
Cucumber Sandwiches Ingredients
Directions
1 8-oz package cream cheese
1. In a mixing bowl, beat cream cheese and salad dressing mix until combined.
1 package dried Italian salad dressing mix 1 package rye cocktail bread (or substitute pita bread) 1 medium cucumber, peeled and cut into very thin slices Dill for garnish
1 | Snacks & Sides
2. Spread cream cheese mixture over cocktail bread slices. Top each slice with a slice or two of cucumber. 3. Top with a sprinkle of dill, garlic salt or garlic powder.
These are best served immediately. If you are making them ahead of time, be sure to really pat those cucumbers dry with a paper towel so that you aren’t left with soggy cucumber sandwiches.
Caramel Corn Ingredients
Directions
2 cups brown sugar
1. In a saucepan, combine sugar, butter, corn syrup and salt. Heat to boiling and boil for 5 minutes, stirring occasionally. Add soda and vanilla, mix well.
1 cup butter ½ cup light corn syrup 1 tsp soda 1 tsp salt
2. Place popcorn in a large roasting pan and pour mixture on top. Bake at 200° for 1 hour, stirring every 15 minutes. Store in covered container when cool.
1 Tbsp vanilla 7 ½ cups air popped corn
Corn Pudding Ingredients
Directions
1 16-oz can corn (kernal)
1. Mix all ingredients in casserole dish and bake at 350° for 45 minutes or until done.
1 16-oz can creamed corn 1 stick butter, melted slightly 1 cup sour cream 1 box of Jiffy corn muffin mix 2 eggs
Nagel-Hagle Cookbook | 2
Au Gratin Potato Casserole Ingredients
Directions
1 1-lb package frozen hash browns
1. Mix ingredients and bake at 350° for 1 hour or less.
1 can celery soup (undiluted) or mushroom soup 2 cups of grated sharp cheese 1 pint sour cream 1 grated onion Salt & pepper to taste
Cole Slaw Ingredients
Directions
1 bag cabbage with carrots
1. Combine cabbage in a bowl with finely chopped onion & green pepper.
¼ cup onion, chopped ¼ cup green pepper, chopped ⅓ cup mayonnaise 1 Tbsp vinegar 1 Tbsp sugar ½ tsp salt Dash of pepper ½ tsp celery seed
3 | Snacks & Sides
3. For dressing, mix mayonnaise, vinegar, sugar, salt, pepper and celery seed. Pour over vegetable mix and serve.
Mashed Potatoes Ingredients 10 russet potatoes 1 tsp baking powder ¼ cup butter ½ cup milk
Directions 1. Peel and cut potatoes into cubes. Boil until soft and drain. 2. Sprinkle baking powder on potatoes to make fluffy. 3. Use hand mixer to “mix like crazy” until lump free. Add butter and milk then mix again.
Nagel-Hagle Cookbook | 4
5 | Snacks & Sides
Green Bean Bundles Ingredients
Directions
Sugar-cured Bacon
1. Wrap 12-15 green beans with half a strip of bacon. You should get 4-5 bundles per can.
2 cans of green beans ⅓ cup butter ⅓ cup brown sugar 1 tsp garlic salt
2. Place bundles with bacon seam side down in coated baking dish. 3. Melt butter in saucepan, add brown sugar and garlic salt over medium heat. Stir continually until sauce is thickened (5-10 minutes). 4. Pour sauce over beans and bake uncovered for 35-40 minutes at 350°.
Nagel-Hagle Cookbook | 6
Potato Salad Ingredients
Directions
1 bag of potatoes
1. Boil potatoes until soft.
1 stalk of celery
2. When cool, peel potatoes and chop into small chunks.
¼ onion, diced
3. In a serving dish, add celery, onion, green pepper, mustard, mayo and eggs.
¼ cup green pepper, diced 1 Tbsp mustard ¼ cup Hellman’s mayo with olive oil 2-3 hard-boiled eggs 7 | Snacks & Sides
4. Mix until evenly dispersed.
Pink Apple Sauce Ingredients
Directions
8 apples (Fuji or Gala)
1. P lace apples and water in a 5-qt saucepan. Cover and cook over medium-low heat for 15-20 minutes or until tender.
â…› cup water Âź cup Red Hots Candy
2. M ash until sauce is desired consistency. Add candies. Cook, uncovered, until candies are dissolved; stirring frequently. Remove from the heat; cool. Refrigerate until serving.
Nagel-Hagle Cookbook | 8
Turkey Gravy Ingredients
Directions
Drippings from turkey pan
1. Skim off a bit of the fat from the turkey pan and thin with water. Mix in pot on medium-low heat.
Water as needed 2-3 Tbsp flour per cup of drippings
2. Add flour to cold water and whisk, gradually adding to the hot turkey drippings. (Don’t try to put the flour in the hot drippings - you will get lumps.) 3. Whisk until ingredients are fully combined.
Stuffing Ingredients
Directions
1 box Stove Top dressing/stuffing
1. Follow instructions on box.
1 celery
2. Jazz it up with the rest of the ingredients as desired.
½ onion, chopped Pork sausage (optional)
9 | Main Dishes
TIP: Sandwiches can be assembled ahead of time - just wrap each one individually and freeze.
Ham & Cheese Sliders Ingredients
Directions
24 white dinner rolls
1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
24 pieces honey ham 24 small slices Swiss cheese ⅓ cup mayonnaise ⅓ cup miracle whip 1 Tbsp poppy seeds 1½ Tbsp yellow mustard ½ cup butter, melted 1 Tbsp minced onion ½ tsp Worcestershire sauce
2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce. Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. 3. Cover with foil and bake at 350° for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
Nagel-Hagle Cookbook | 10
Monkey Bread ingreDients
Directions
½ cup granulated sugar
1. Heat oven to 350°. Lightly grease bundt cake pan with shortening or cooking spray.
1 tsp cinnamon 2 cans (16.3 oz each) Pillsbury Grands biscuits ½ cup chopped walnuts, if desired 1 cup firmly packed brown sugar ¾ cup butter or margarine, melted
2. In large storage plastic food bag, mix granulated sugar and cinnamon. 3. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts among the biscuit pieces (optional). 4. In small bowl, mix brown sugar and butter; pour over biscuit pieces. 5. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate. Serve warm.
11 | Main Dishes
Sausage Breakfast Casserole ingreDients
Directions
8 slices of bread, cubed
1. Beat together eggs, 2½ cups milk and mustard.
2 cups grated sharp cheese
2. Place bread in greased 13x9x2 inch pan. Sprinkle cheese on top of bread, sausage next, the onion. Cover with milk mixture. Refrigerate overnight.
1 onion, diced 1½ lbs pork sausage 4 eggs 3 cups milk
3. Mix cream of mushroom soup with ½ cup of milk. Pour over bread mixture. Bake at 325° for about 1½ hours.
¾ tsp dry mustard 1 can cream of mushroom soup Nagel-Hagle Cookbook | 12
Chicken Casserole ingreDients
Directions
2 cups cooked chicken
1. Mix all ingredients and spread into a baking dish.
1 cup cooked rice
2. Combine cornflakes and butter in a separate dish to make the crunchy topping. Place on top of the mixed ingredients.
1 cup celery 1 can water chestnuts 1 can cream of chicken soup ¾ cup mayo 1 Tbsp lemon juice 1 Tbsp onion Peas (optional) 2 hard boiled eggs (optional) 1 cup cornflakes ¼ cup melted butter 13 | Main Dishes
3. Bake for 350° for 30-35 minutes.
Broccoli Cheddar Soup Ingredients
Directions
3 cups chicken broth
1. In a large saucepan, mix chicken broth, onion, broccoli, garlic powder, thyme and bay leaves. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until vegetables are soft.
1 onion, chopped 4 cups broccoli, chopped Dash of garlic powder 1 tsp thyme 2 bay leaves 4 Tbsp butter 4 Tbsp flour
2. In another pot, melt butter. Whisk in flour, salt and a little pepper until a thick paste forms. Add milk and cook, stirring constantly, until mixture thickens. Add cheddar, stir until it dissolves. 3. Pour cheddar base into mixture. If necessary, add more chicken broth to thin. Season with additional salt and pepper. Serve with bread for dipping.
½ tsp salt 2 cups milk 2 cups shredded cheddar Slices of crusty bread
Nagel-Hagle Cookbook | 14
Spaghetti Pie ingreDients
Directions
4 oz spaghetti
1. In a saucepan, cook spaghetti in a large amount of boiling, unsalted water for 10-12 minutes or until tender. Drain well.
1 Tbsp butter 1 beaten egg Non-stick spray coating ½ lb lean ground beef or turkey ½ cup chopped green pepper 1 tsp dried oregano, crushed ¼ cup grated Parmesan cheese 1 cup low-fat cottage cheese
2. Return to saucepan and stir butter into hat pasta until melted. Stir in egg and Parmesan cheese. 3. Spray 9-inch pie plate with non-stick spray coating. Press spaghetti into mixture onto the bottom and up sides of the pie plate, forming a crust. 4. Spread cottage cheese over crust. In a skillet, cook meat, onion, green pepper, garlic, fennel seed (optional) until onion is tender and meat is cooked.
1 clove garlic, minced
5. Drain off fat. Stir in tomato sauce and oregano; heat through. Spread meat mixture over cottage cheese. Sprinkle mozzarella on top of meat mixture.
1 8-oz can tomato sauce
6. Bake uncovered at 350° for 20-25 minutes.
½ cup chopped onion
½ cup shredded part-skim mozzarella cheese ½ tsp fennel seed (optional)
TIP: Keep a few pies in the freezer to pop in the oven when you need an easy dinner.
15 | Main Dishes
Nagel-Hagle Cookbook | 16
17 | Desserts
Chocolate Cupcakes Ingredients
Directions
2 cups flour
1. Sift together flour and sugar.
2 cups sugar
2. Mix butter, cocoa and water in a saucepan. Bring to a boil and pour over dry ingredients. Stir well.
4 Tbsp cocoa 1 cup water ½ cup buttermilk (substitute sour cream or yogurt)
3. Add buttermilk, vanilla, baking soda and eggs. 4. Mix & pour into greased and floured 9x13 pan. Bake at 350° for 45-55 minutes.
1 tsp vanilla 1 tsp baking soda 2 eggs, slightly beaten
Dresslers White Frosting Ingredients
Directions
1 stick of butter
1. Beat until very fluffy.
1 cup granulated sugar
2. Gradually add hot (not boiling) milk a little bit at a time while beating mixture. Don’t pour milk all at once.
½ shortening ¾ cup hot milk
3. Add vanilla and beat until stiff.
1½ tsp vanilla
TIP: For cupcakes, cut out a bit of the top, fill with frosting and replace top for a fancy finish.
Nagel-Hagle Cookbook | 18
Banana Cake Ingredients
Directions
2 cups granulated sugar
1. Cream butter and sugar very thoroughly.
2 eggs, slightly beaten
2. Add slightly beaten eggs and mix well.
3 cups sifted cake flour
3. Sift flour, measure, and sift with soda and salt.
1½ cups mashed banana (use 5 overripe bananas for best results) 1 cup of butter ¾ cup sweet milk 2 tsp baking soda ¼ tsp salt
4. Add mashed bananas and beat 5. Bake in a 9x13x2 greased and floured pan at 350° for about 45 minutes or longer. -or5. For cupcakes, bake at 375° for 15-20 minutes until done (use toothpick trick).
Cream Cheese Frosting Ingredients
Directions
1 Tbsp butter
1. Blend butter and vanilla with cream cheese.
1 tsp vanilla 3 oz cream cheese, room temperature
2. Stir sugar in gradually as you beat mixture well with electric beater.
1½ cups sifted confectioner’s sugar Ground pecans to taste (optional)
TIP: Turn cupcakes into delicious breakfast muffins by skipping the frosting.
19 | Desserts
Nagel-Hagle Cookbook | 20
Oh Henry Bars Ingredients 4 cups quick oats ½ cup white Karo syrup 3 tsp vanilla ⅔ cup butter 1 cup brown sugar 6 oz chocolate chops ⅔ cup crunchy peanut butter
Directions 1. Cream butter and sugar. 2. Add in the rest of the ingredients. 3. Pat into 9x13 pan; bake 15-16 minutes at 350°. 5. While baking, melt chocolate chips and peanut butter. Spread on dough after cooling slightly. Cut into bars.
21 | Desserts
Nagel-Hagle Cookbook | 22
Lemon Poppyseed Cake Ingredients
Directions
1 box (18.25 oz) lemon pudding cake mix
1. Heat oven to 350°. Coat 12-cup bundt pan with non-stick cooking spray.
1 cup sour cream
¾ prepared lemon frosting
2. In a large bowl, mix cake mix, sour cream, eggs, vegetable oil and water on low speed until moistened. Scrape down sides of bowl, then increase speed to high and beat for 2 minutes.
⅓ cup vegetable oil
3. Add poppy seeds and beat until evenly distributed.
¼ water
4. Pour batter into prepared bundt pan.
⅓ cup poppy seeds
5. Bake at 350° for 45-50 minutes or until done. 6. Cool on wire rack for 20 minutes. Remove from pan and let cool completely.
Lemon glaze Ingredients
Directions
½ container frosting (16 oz)
1. Place frosting in medium-sized bowl and microwave on high for 6-7 seconds.
¼ cup sour cream
2. Whisk in sour cream and pour over cooled cake. 3. Refrigerate for 1 hour to set frosting.
23 | Desserts
Nagel-Hagle Cookbook | 24
M&M Daddy Cookies Ingredients
Directions
1 cup shortening
1. Preheat oven to 375°.
½ cup sugar
2. Mix shortening, brown sugar and sugar in a medium bowl.
2 eggs 1 tsp salt 1½ cups m&ms or chocolate chips 1 cup brown sugar
3. Add vanilla and eggs to the mixture. 4. Sift and add flour, salt, baking soda, chocolate chips, and M&Ms of your choice. 5. Bake for 10 minutes or until they look done.
2 tsp vanilla 2½ cups flour 1 tsp baking soda
TIP: Decorate with holiday themed M&Ms to make cookies suited for any occasion.
25 | Desserts
Chocolate Chip Cookies Ingredients
Directions
2¾ cup all-purpose flour
1. Sift together flour, salt, baking powder and baking soda.
1¼ tsp salt
2. Preheat oven to 350°. Beat butter and sugars with a mixer on medium-high until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Mix in chocolate chips.
1 tsp baking powder 1 tsp baking soda 2½ sticks unsalted butter, softened 1¼ cups packed dark brown sugar ¾ cup granulated sugar 2 large eggs 1 tsp pure vanilla extract
3. Using a 2¼-inch ice cream scoop (about 3 Tbsp), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around the edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.
1½ cups semi-sweet chocolate chips
Nagel-Hagle Cookbook | 26
California Rangers Ingredients
Directions
1 cup shortening
1. Mix well and form into balls.
1 cup sugar
2. Place on cookie sheets and press down on cookie sheet with a fork.
1 cup brown sugar 2 eggs 1 Tbsp milk 1 tsp vanilla ½ tsp salt 2 cups flour 1 tsp baking soda ½ tsp baking powder 2 cups oatmeal 2 cups crushed cornflakes 1 cup coconut
27 | Desserts
3. Bake at 350° for 10 minutes.
Apple Pie Ingredients
Directions
1 pie crust
1. O pen pie crust box and let it stand for 15 minutes. Place the pie crust in a pie shell, then fold the edges evenly and crimp using either a fork or your fingers to make a fancy shape. Dust the bottom with a little flour to help the filling from sogging.
4-5 apples 1 tsp of cinnamon dash of nutmeg (optional) 1 Tbsp or two of flour 1 scoop of sugar (select topping for additional ingredients)
2. A fter peeling the apples, cut them in quarters, then remove seeds and core and cut into about 4 slices again. 3. M ix cinnamon, nutmeg, flour (to keep mixture from getting too runny) and a scoop of sugar. Put apples into crust and cover with your choice of topping (below). CRUMBLE TOPPING: Combine ½ cup flour, ¼ cup sugar and ¼ cup butter until crumbly. Put on pie and bake at 350° for 25 minutes. Cover pie with a sheet of tinfoil and bake for another 25 minutes or until apples can be pierced easily. -orPASTRY TOPPING: Dot the apples with about 2 Tbsp of butter and put top crust on, making sure there are slits in crust (for steam to escape) or a little hole in the center. Bake at 400° for 50 minutes or until apples can be pierced easily. Nagel-Hagle Cookbook | 28
29 | Desserts
White Christmas Cookies Ingredients
Directions
1 cup shortening
1. Mix well and chill overnight.
1 cup sugar
2. Bake at 350° for 10 minutes.
½ cup milk 1 tsp vanilla 2 tsp baking powder A pinch of salt 3 cups flour 1 tsp baking soda, added last
Molasses Christmas Cookies Ingredients
Directions
½ cup molasses Brer Rabbit
1. Mix well and let sit overnight.
1 cup sugar
2. Bake at 350° for 10 minutes.
½ cup shortening melted 1 tsp ginger ½ tsp cinnamon 1 egg 1 tsp baking soda ¼ tsp cloves ¼ cup milk 2½ cups flour Nagel-Hagle Cookbook | 30
Christmas Cookie Frosting Ingredients
Directions
4 cups confectioner’s sugar
5 Tbsp milk
1. In a large bowl, cream together the confectioner’s sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff (about 5 minutes).
1 tsp vanilla extract
2. Color with food coloring if desired and decorate away!
½ cup shortening
food coloring
31 | Desserts
Spritz Christmas Cookies Ingredients
Directions
3½ cups all-purpose flour
1. Preheat oven to 350°.
1 tsp baking powder
2. In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill.
1½ cups butter softened 1 cup granulated sugar 1 egg 2 Tbsp milk 1 tsp clear vanilla extract ½ tsp no-color almond extract
3. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet. Decorate with sprinkles. 4. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely. Nagel-Hagle Cookbook | 32