Nagel-Hagle Cookbook Vol. 2 by haleybagel

Whether it’s served on fine china or a paper plate, food brings us to a

PLACE OF COMFORT.

Dedicated to my grandmothers, Marcie and Carol, for always keeping an open door and a warm heart.

Table of Contents Appetizers 1 Cucumber Sandwiches

Caramel Corn

Corn Pudding

Artichoke-Spinach Toast

Tex-Mex/Seven Layer Dip

Brunch 5 Monkey Bread

Sausage Breakfast Casserole

Falling Down Pancakes

Spinach + Veggie Quiche

Cinnamon Rolls

French Onion Soup

Spaghetti Pie

Ham & Cheese Poppyseed Sliders

Randall's Family Lasagna

Key West Chicken

Mini Meatloaves

Desserts 24 Puppy Chow

Banana Cake/Bread

Cream Cheese Frosting

Chocolate Cake/Cupcakes

Dresslers White Frosting

Oh Henry Bars

family favorites

Lemon Squares

Au Gratin Potato Casserole

Lemon Poppyseed Cake

Cole Slaw

Lemon Glaze

Potato Salad

M&M Daddy Cookies

Mashed Potatoes

California Rangers

Green Bean Bundles

Chocolate Chip Cookies

Green Bean Casserole

Apple Pie

Pink Apple Sauce

Pecan Pie

Chicken Casserole

Pumpkin Pie

Turkey Gravy

Pumpkin Cookies

Stuffing 14

White Christmas Cookies

Corn Chowder

Molasses Christmas Cookies

Scalloped Pineapple

Christmas Cookie Frosting

Sweet Potato Casserole

Spritz Christmas Cookies

Broccoli Cheddar Soup

APPETIZERS

Cucumber Sandwiches Ingredients

Directions

1 8oz package cream cheese

1. I n 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

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 the 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 Tbsp vanilla

1 cup butter

7½ quarts air popped corn (1½ cups unpopped)

½ cup light corn syrup 1 tsp baking soda 1 tsp salt

1. I n a heavy saucepan, combine sugar, butter, corn syrup and salt. Heat to boiling and boil for 5 minutes, stirring occasionally. Add baking soda and vanilla, and mix well. Pour over popped corn and place in a large roaster. 2. Bake at 200° for 1 hour, stirring every 15 minutes. Store in covered containers when cool.

Nagel-Hagle Cookbook — Vol. 2

Corn Pudding Ingredients

Directions

1 16oz can corn (kernel)

1 cup sour cream

1 16oz can creamed corn

1 box of Jiffy corn muffin mix

1 stick butter, melted slightly

2 eggs

1. M ix all ingredients in casserole dish 2. Bake at 350° for 45 minutes or until done.

Artichoke-Spinach Toast Ingredients Bakery bread (an Italian crusty type works best) 1 tomato, sliced thin Deli artichoke-spinach dip Grated parmesan cheese

Directions Italian seasoning Garlic powder

1. S lice bread thin and toast. While toasting, thinly slice the tomato. 2. Once toasted, spread with the artichoke dip, place a slice of tomato on top. Add grated parmesan cheese. Sprinkle Italian seasoning and garlic powder to taste. 3. Bake at 400° for a few minutes until cheese has melted and bread toasty.

Tex-Mex/Seven Layer Dip Ingredients

Directions

2 cans of refried beans

2 cans jalapeño dip

8oz sour cream

2 medium chopped tomatoes

½ cup mayonnaise 1 package taco seasoning mix 2 cartons frozen guacamole (or 3 avocados with 2 Tbsp lemon juice mixed together)

3 6oz shredded cheese 1 can ripe olives (chopped) 1 cup chopped green onions

1. M ix sour cream, mayonnaise and taco seasoning together in a separate bowl. 2. Layer in serving dish in this order: beans, sour cream/mayo mixture, guacamole, jalapeño dip, tomatoes, cheese, olives, and green onions. 3. Serve with tortilla chips.

Nagel-Hagle Cookbook — Vol. 2

BRUNCH

Monkey Bread Ingredients

Directions

½ cup granulated sugar

1. H eat 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 (if desired). 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.

Sausage Breakfast Casserole Ingredients 8 slices of bread, cubed 2 cups grated sharp cheese 1 onion, diced

Directions ¾ tsp dry mustard 1 can cream of mushroom soup ½ cup milk

1½ lbs pork sausage

1. B eat together eggs, 2½ cups of milk and mustard. Set aside. 2. Place bread in greased 13x9x2 inch pan. Sprinkle cheese on top of bread, sausage next, then onion. Cover with milk, egg and mustard mixture. Refrigerate overnight for best results. 3. Mix cream of mushroom soup with ½ cup of milk. Pour over bread mixture. Bake at 325° for about 1½ hours.

4 eggs 2½ cups milk

Falling Down Pancakes Ingredients

Directions

5 Tbsp butter

1. M elt butter in 9X13 pan while preheating oven to 400°. Take out as soon as the butter melts and continue to let the oven reach 400°.

6 eggs 1 cup flour 1 cup milk 1 tsp salt

2. Combine milk, eggs and vanilla in a medium sized bowl. Then add the flour and salt. Pour the mixture into the buttered pan and bake for 20 minutes or until brown. 3. Serve with maple syrup.

1 tsp vanilla

Nagel-Hagle Cookbook — Vol. 2

Spinach + Veggie Quiche Ingredients 1 sheet frozen puff pastry (or pre-made pie crust) 1 3-ounce package of cream cheese, room temperature 1/3 cup half and half 5 eggs 1/2 cup grated cheddar (or more!) 1/4 cup grated parmesan cheese

Directions 1 small package fresh spinach (cooked, chopped and drained) OR use 1 10 ounce package frozen, chopped spinach, thawed and drained Chopped onion if desired Salt and pepper

1. P reheat oven to 400°. Roll out thawed puff pastry to an 11 inch square and arrange in a 9 inch glass pie plate. Trim edges or just press dough evenly into pan. Alternatively, you can use a pre-made pie crust. 2. Beat cream cheese in medium bowl until smooth. Gradually beat in eggs and half and half. Mix in remaining ingredients. 3. Pour mixture into crust (I add more cheese on top), and bake until golden brown–usually 40 minutes or so, but keep checking. Place foil over the quiche for the last 10 minutes if browning occurs before the middle is set. 4. Cool 10 minutes before serving.

Cinnamon Rolls Ingredients

Directions

1 cup warm milk

The Night Before

1 cup butter

1. H eat milk in pan, add butter until it melts. When it cools, add the eggs and dissolved yeast.

3 eggs 1 oz pkg dry yeast dissolved in ¼ cup warm water ½ cup sugar 4½ cups flour ½ tsp salt Cinnamon sugar to taste Pecans (optional) Frosting 1 cup powdered sugar A little milk Splash of vanilla extract

2. In another bowl add the sugar, flour, salt and mix. Add liquid ingredients and beat well, about 20 times. Put in a bowl and cover with shrink wrap (or tupperware bowl with cover) and put in refrigerator overnight. The Next Day 3. Remove dough and place on floured surface. Knead a bit to smooth the dough. Cut dough in half and roll out to a rectangle. Sprinkle top with cinnamon sugar mixture. Add nuts (if you like) and roll up, pinching the ends to seal. Cut into slices, place into greased muffin tins and let rise for an hour or so until light and puffy. Bake at 350° for 15 minutes or until golden brown. If making coffee cake, bake at 350° for 30 minutes. 4. Then, repeat with other half of the dough. Instead of baking right away, you can save the unbaked rolls in the refrigerator for another time; the dough keeps 2-3 days. When ready, take dough out of the refrigerator and let warm on counter for about an hour before baking. 5. When the rolls come out of the oven, use a medium sized bowl to make the frosting. Pour powdered sugar in bowl and pour milk slowly, stirring until you have the right consistency. Pour over top of the rolls and enjoy!

Nagel-Hagle Cookbook — Vol. 2

FA M I LY FA V O R I T E S

Au Gratin Potato Casserole Ingredients 1 1lb package frozen hash browns 1 can celery soup (undiluted) OR mushroom soup 2 cups of grated sharp cheese 1 pint sour cream 1 onion, grated Salt & pepper to taste

Directions 1. Mix ingredients and place in baking dish. 2. Bake at 350° for 1 hour or less.

Cole Slaw Ingredients 1 bag cabbage with carrots ¼ cup onion, finely chopped ¼ cup green pepper, chopped 1/3 cup mayonnaise

1 Tbsp sugar ½ tsp salt Dash of pepper ½ tsp celery seed

1 Tbsp vinegar

Directions 1. C ombine cabbage in a bowl with onion and green pepper. 2. For dressing, mix mayonnaise, vinegar, sugar, salt, pepper and celery seed. Pour over vegetables, mix and serve.

Mashed Potatoes Ingredients 10 russet potatoes 1 tsp baking powder ¼ cup butter ½ cup milk

Directions 1. P eel 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.

Potato Salad Ingredients

Directions

1 bag of potatoes

1 Tbsp mustard

1. Boil potatoes until soft.

1 stalk of celery, chopped

¼ cup Hellman’s mayo with olive oil

2. When cool, peel potatoes and chop into small chunks.

¼ onion, diced

2-3 hard-boiled eggs

3. In a serving dish, add celery, onion, green pepper, mustard, mayo and eggs

¼ cup green pepper, diced

4. Mix until evenly dispersed.

Nagel-Hagle Cookbook — Vol. 2

Green Bean Bundles Ingredients

Directions

Sugar-cured bacon

1. W rap 8-10 green beans with half a strip of bacon. You should get 4-5 bundles per can.

2 cans of green beans ⅓ cup butter

2. Place bundles with bacon seam side down in a coated baking dish.

⅓ cup brown sugar

3. Melt butter in saucepan, add brown sugar and garlic salt over medium heat. Stir continually until sauce is thickened (5-10 minutes).

1 tsp garlic salt

4. Pour sauce over beans and bake uncovered for 35-40 minutes at 350°.

Green Bean Casserole Ingredients 2 packages of frozen French cut green beans

¾ cup cubed Velveeta cheese

½ cup butter

1 tsp salt

1 medium onion (sliced in rings)

2 tsp soy sauce

1 small can (2½ oz) mushrooms ⅓ cup flour 2 cups milk

11 1

Directions

1 small can water chestnuts (optional) ⅓ cup sliced almonds

1. C ook green beans as directed on package. Saute onion in butter, add mushrooms. 2. Add flour. Carefully stir in milk. Add cheese & stir until smooth. Add salt, soy sauce, & water chestnuts. Bring to boil. Pour over beans in 1½–2 quart baking dish and blend in carefully. 3. Sprinkle sliced almonds over top and bake at 350° for about 30 minutes.

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.

⅛ cup water ¼ cup Red Hots Candy

2. Mash 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 — Vol. 2

Chicken Casserole Directions

Ingredients 2 cups cooked chicken

1 tbsp onion

1 cup cooked rice

Peas (optional)

1 cup celery

2 hard boiled eggs (optional)

1 can water chestnuts 1 can cream of chicken soup ¾ cup mayonnaise 1 Tbsp lemon juice

1 cup cornflakes ¼ cup melted butter

1. M ix all ingredients and spread into a baking dish. 2. Combine cornflakes and butter in a separate dish to make the crunchy topping. Place on top of the mixed ingredients. 3. Bake for 350° for 30-35 minutes.

Turkey Gravy Ingredients

Directions

Drippings from turkey pan

1. Add drippings and water to a pot over medium heat.

Water as needed

2. Slowly stir in flour until smoothly combined.

2-3 Tbsp flour per cup of drippings

3. Serve.

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, choppped Pork sausage (optional)

Nagel-Hagle Cookbook — Vol. 2

Corn Chowder Ingredients

Directions

8 ounces bacon, cooked until crispy and crumbled 21/2 pounds Russet potatoes approximately 5 medium sized potatoes, NOT peeled, diced in 1/4 inch cubes 8 cups about 2 pounds kernel corn (frozen is okay)

6-8 garlic cloves crushed

1. Combine all ingredients EXCEPT half & half in the slow cooker.

1/2 teaspoon seasoned salt

32 ounces 4 cups chicken stock

INSTANT POT: Cook on manual 10 minutes then do a 10 minute natural pressure release.

16 ounces 2 cups half and half or heavy cream

2. Blend about half the soup using an immersion blender. Or, scoop into your upright blender then return to slow cooker.

salt and pepper

3. Add half and half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.

SLOW COOKER: Cook on low for 8 - 10 hours or high for 4 - 6 hours.

1 medium/large sweet yellow onion finely chopped 1 cup chopped celery

Scalloped Pineapple Ingredients 1 cup butter 1 cup sugar ½ cup cream 2 eggs

Directions 1 large can of pineapple chunks with juice 4 cups white bread cut in cubes with crust

1. C ream butter and sugar. Add eggs & cream, then add pineapple and bread. Stir with spoon. 2. Bake in greased casserole dish for 1 hour at 350°. 3. Serve with ham.

Sweet Potato Casserole Directions

Ingredients 2½ to 2¹⁄₄ sweet potatoes

Praline Topping

⅓ cup sugar

¹⁄₄ cup chopped pecans

¹⁄₄ cup butter, melted

¹⁄₄ cup coconut

¹⁄₄ tsp nutmeg

¹⁄₄ cup firmly packed brown sugar

⅓ cup milk 1 egg slightly beaten 1 bag of miniature marshmallows

2 Tbsp flour 2 Tbsp butter, melted

1. S crub sweet potatoes and cut into quarters. Bring to boil in a large saucepan, reduce heat and let simmer until sweet potatoes are tender (approx. 25 minutes). Let cool slightly, then peel potatoes. Mash warm potatoes. Measure to equal 3 cups. 2. Stir in sugar, nutmeg, and melted butter. In a small bowl, combine milk and egg. Add to sweet potato mixture and blend well. Place in ungreased casserole dish or baking dish. 3. In a small bowl, combine all praline ingredients and toss until well-mixed. Add to the top of the sweet potato mixture. 4. Bake at 325° for 1 hour or until puffed and brown. Top with miniature marshmallows, cover until marshmallows melt & serve.

Nagel-Hagle Cookbook — Vol. 2

Broccoli Cheddar Soup Ingredients 3 cups chicken broth

4 Tbsp flour

1 onion, chopped

½ tsp salt

4 cups broccoli, chopped

2 cups milk

Dash of garlic powder

2 cups shredded cheddar

1 tsp thyme

Slices of crusty bread

2 bay leaves 4 Tbsp butter

Directions 1. I n 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. 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.

French Onion Soup Ingredients 1/3 cup butter 5 cups (2 lbs) thinly sliced onion 4 cans beef bouillon (broth) 1 soup can water 1 tsp salt 1/8 tsp freshly ground pepper

Directions 6-8 slices French bread (1" thick) Swiss cheese slices, thick Gouda cheese

1. H eat butter in large skillet. Add onions. Saute over medium heat for 30 minutes. Stir often. In medium size pan, combine onions, bouillon, water, salt & pepper. Boil. Then reduce heat, cover and simmer 1 hour. 2. Toast bread. Put in individual casserole dishes. Pour soup over top. Place 2 slices of swiss cheese on top, hang over sides. Place 2 or 3 slides of Gouda cheese over Swiss. Place under broiler until cheese bubbles and is slightly brown. 3. Can be refrigerated or frozen at this point. Reheat before putting under broiler.

Nagel-Hagle Cookbook — Vol. 2

Spaghetti Pie Ingredients 4 oz spaghetti

1 clove garlic, minced

1 Tbsp butter

1 8-oz can tomato sauce

1 beaten egg ¼ cup grated Parmesan cheese Non-stick spray coating ½ lb lean ground beef or turkey ½ cup chopped green pepper 1 tsp dried oregano, crushed 1 cup low-fat cottage cheese ½ cup chopped onion

Directions

½ cup shredded partskim mozzarella cheese ½ tsp fennel seed (optional)

1. I n a saucepan, cook spaghetti in a large amount of boiling, unsalted water for 10-12 minutes or until tender. Drain well. 2. R eturn to saucepan and stir butter into 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. 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. 6. Bake uncovered at 350° for 20-25 minutes.

Ham & Cheese Poppyseed Sliders Ingredients

Directions

24 white dinner rolls

1. I n 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.

24 pieces honey ham 24 small slices Swiss cheese ⅓ cup mayonnaise ⅓ cup miracle whip (or sub mayo) For poppy seed sauce: 1 Tbsp poppyseeds 1½ Tbsp yellow mustard ½ cup butter, melted 1 Tbsp minced onion ½ tsp Worcestershire sauce

2. I n a medium bowl, whisk together all of the poppy seed sauce ingredients. You have two options for how to bake: Bake individually 1. D ab a ⅓ Tbsp of poppyseed sauce inside buns. Add another ⅓ Tbsp on top of each bun. 2. W rap 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. Bake together 1. C lose rolls and place them into a large baking dish or heavy cookie sheet. Place very close together. 2. P our 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. If you want to save for later, wrap sandwiches individually in tin foil and freeze.

Nagel-Hagle Cookbook — Vol. 2

Randall's Family Lasagna Ingredients 2 24 oz jars of spaghetti sauce, mixed together 2 boxes Barilla Oven Ready Lasagna noodles (You may not use all of them)

1 lb Whole Milk Ricotta

Optional

Italian seasoning mix (or sub dried oregano, sweet basil and thyme)

Sliced Mushrooms (Baby Bella)

Olive Oil

Garlic to sautee mushrooms 1/2 cup red wine to add to sautee

1 package Sargento 6 cheese Italian mixture (8 oz at least) OR 8 oz shredded Parmesan and/ or Asiago cheeses

Cooking Spray

1 32oz Whole Milk Mozzarella

Reynolds non-stick aluminum foil

13x9 baking pan (glass or aluminum is fine)

1 lb ground veal, ground beef or Italian Sausage (suggest mild suggest not links. If you get links, remove the casing and chop sausage into pieces).

8oz shredded Mozzarella

Directions Prepare mushrooms or meat before assembling lasagna. Mushrooms – Sauté mushrooms by heating pan over medium heat, add 1 tbsp olive oil, add garlic and 1/2 tsp spices to sautee. As mushrooms brown, add red wine, lower heat and cook down. Remove mushrooms from pan, set aside in dish. Do not add remaining juice to the lasagna. Meat – Brown meat in heated sauté pan. Add about 1 tbsp olive oil and 1 tsp Italian seasoning to ground meat. (Not necessary with sausage) Remove from pan with slotted spoon and place on paper-towel covered heat-resistant plate to drain. DO NOT add excess grease to the lasagna. Dispose of grease in pan. 1. P our both jars of sauce into a large mixing bowl or sauce pan. Add 1 - 1 1/2 tsp Italian seasoning. Mix well. If you wish, heat the sauce over medium-low heat until warm but not boiling. 2. Spray baking dish with cooking spray. Mix Ricotta with half - 2/3 of shredded 6-cheese mixture. Slice Mozzarella into 1/4" thick slices. Slice these in half so you have small rectangles. 3. Preheat oven to 375°. Assembly 4. Spread one ladle (1/3 cup) of sauce on bottom of pan. It should be enough to coat most of the pan if not, add up to 2 tbsp more. Begin laying lasagna noodles in bottom of pan. Overlap only where necessary. Try to place all noodles in one layer in one direction (like horizontal or vertical stripes). Cover the whole bottom of pan with noodles.

5. Drop tablespoons of ricotta mixture beginning about 1/2 inch from the edge and spaced about 2 inches apart. Intersperse slices of mozzarella. Ladle sauce to coat layer. Lay another layer of lasagna noodles, this time placed going in the direction opposite the first layer. Drop tablespoons of Ricotta mixture again. Intersperse with mushrooms or meat or alternate spoonfuls of each. Ladle sauce to coat layer. 6. Lay another layer of lasagna noodles, alternating direction. Repeat layers with either ricotta and mozzarella or meat/mushrooms and ricotta or meat/mushrooms and mozzarella until you reach top of pan or run out of fillings. 7. L adle sauce over top of final layer. Add remaining sliced mozzarella to top. Cover with non-stick foil. 8. Cook, covered, for 35 minutes. (Add 10 minutes if assembled lasagna chilled in refrigerator overnight). 9. Open oven, uncover lasagna and add shredded mozzarella and any remaining 6-cheese mixture to top. Cook uncovered for an additional 10-15 minutes, until cheese is melted and sauce bubbles along the sides. (You should probably be able to turn the oven off at this point). 10. Remove from oven and allow to sit 5 minutes before slicing and serving. Refrigerate cooled left-overs in baking dish covered tightly by non-stick foil or in tupperware-type containers.

Nagel-Hagle Cookbook — Vol. 2

Key West Chicken Ingredients 3 Tbsp soy sauce 1 Tbsp honey

4 skinless, boneless breast halves (thighs are good too)

1 Tbsp vegetable oil 1 tsp lime juice

Directions 1. I n a shallow container, blend soy sauce, honey, vegetable oil, lime juice and garlic. Place chicken halves into the mixture and turn to coat. Cover and marinate in the refrigerator at least 30 minutes. 2. Preheat an outdoor grill for high heat. Grill and enjoy.

1 tsp chopped garlic

Mini Meatloaves Ingredients

Directions

1 egg

1. Preheat oven to 350°.

3/4 cup milk

2. In a large bowl, combine the egg, milk, cheese, oatmeal and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9X13 baking dish. (I've also put the mixture into a loaf pan and it works fine).

1 cup shredded cheddar cheese 1/2 cup quick cooking oatmeal 1 teaspoon salt 1 pound ground beef 2/3 cup ketchup 1/4 cup packed brown sugar 11/2 teaspoon yellow mustard

3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf. 4. Bake, uncovered, at 350° for 45 minutes.

DESSERTS

Puppy Chow Ingredients

Directions

9 cups of Rice Chex, Corn Chex or Wheat Chex

1. Measure and put chex in large bowl (stainless steel preferred).

1 cup semi-sweet chocolate chips ½ cup peanut butter ¼ cup butter

2. In a 1 quart bowl, microwave chocolate chips, peanut butter and butter uncovered for 1 minute. Stir and microwave 30 seconds longer until mixture can be stirred smooth. Stir in vanilla. 3. Pour mixture over cereal stirring until evenly coated. Add powdered sugar and stir or shake until well-coated.

1 tsp vanilla extract 1½ cups of powdered sugar

Nagel-Hagle Cookbook — Vol. 2

Banana Cake/Bread Ingredients

Directions

1 cup of butter

1. I n a large bowl, cream butter and sugar very thoroughly. Add eggs and mix well.

2 cups granulated sugar

2. In another bowl, sift flour with baking soda and salt. Add flour mixture alternately with milk to the butter, egg and sugar mixture, then add mashed bananas and mix well. Blend in nuts (optional).

2 eggs, slightly beaten 3 cups flour 2 tsp baking soda

Cake

¼ tsp salt

ake in a 9x13x2 greased and floured pan at 350° for about 45 B minutes or longer.

¾ cup sweet milk 1½ cups mashed banana (use 5 over-ripe bananas for best results)

Cupcakes Bake at 375° for 15-20 minutes until done (use toothpick trick).

Ground pecans to taste (optional)

Cream Cheese Frosting Ingredients 1 Tbsp butter 1 tsp vanilla 3 oz cream cheese, room temperature

Directions 1½ cups sifted confectioner’s sugar

1. Blend butter and vanilla with cream cheese. 2. Stir sugar in gradually as you beat mixture well with electric beater.

Chocolate Cake/ Cupcakes Ingredients

2 cups sugar

½ cup buttermilk (substitute sour cream or yogurt)

1 stick butter

1 tsp vanilla

1/2 cup oil

1 tsp baking soda

4 Tbsp cocoa

2 eggs, slightly beaten

2 cups flour

1 cup water

Directions 1. S ift together flour and sugar. Mix butter, oil, cocoa and water in a saucepan. Bring to a boil and pour over dry ingredients. Stir well. 2. Add buttermilk, vanilla, soda and eggs. Cake ake in a 9x13 greased and floured pan at 350° for B about 45-55 minutes. Cupcakes Bake at 375° for 15-20 minutes until done (use toothpick trick).

Dresslers White Frosting Ingredients 1 stick of butter

¾ cup hot milk

1 cup granulated sugar

1½ tsp vanilla

½ shortening

Optional: 4 Tbsp cocoa to make chocolate frosting

Directions

–Tip– For cupcakes, cut out a bit of the top, fill with frosting and replace top for a fancy finish.

1. B eat butter until very fluffy. Gradually add hot (not boiling) milk a little bit at a time while beating mixture. Don’t pour milk all at once. 2. A dd vanilla (and cocoa if desired) and beat until stiff. Nagel-Hagle Cookbook — Vol. 2

Oh Henry Bars Ingredients

Directions

4 cups quick oats

6 oz chocolate chips

½ cup white Karo syrup

⅔ cup crunchy peanut butter

3 tsp vanilla ⅔ cup butter

1. C ream butter and sugar in a large bowl. Add the oats, syrup, and vanilla. 2. Pat into 9x13 pan; bake at 350° for 15-16 minutes. 3. While baking, melt chocolate chips and peanut butter. Spread on dough after cooling slightly. Cut into bars and serve.

1 cup brown sugar

Lemon Squares Ingredients

Directions

Crust

Filling

1. Heat oven to 350°.

3/4 cup margarine or butter

3 eggs

1/3 cup powdered sugar

11/2 cup sugar

2. Mix together crust ingredients and press into 9x13 pan. Bake 20 minutes. Meanwhile, beat eggs, sugar, flour and lemon juice.

11/2 cup flour

3 Tbsp flour 1 Lemon, juiced

3. Pour over hot crust and bake 20 minutes. When cool, sift powdered sugar on top.

Lemon Poppyseed Cake Ingredients

Directions

1 box of lemon cake mix (18.25 oz)

1. H eat oven to 350°. Coat 12-cup bundt pan with non-stick cooking spray.

1 box of instant pudding OR sub 1 cup sour cream

2. In a large bowl, blend cake mix, pudding, 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.

4 eggs 1/2 cup vegetable oil 1¼ cup of water 1/4 cup poppy seeds Lemon glaze (recipe below)

3. Add poppy seeds and beat until evenly distributed. 4. Pour batter into prepared bundt pan. 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. Top with lemon glaze.

Lemon Glaze Ingredients

Directions

8oz vanilla frosting

1. P lace 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.

Nagel-Hagle Cookbook — Vol. 2

M&M Daddy Cookies Ingredients 1 cup shortening

2½ cups flour

1 cup brown sugar

1 tsp salt

½ cup sugar

1 tsp baking soda

2 tsp vanilla

1½ cups m&ms or chocolate chips

2 eggs

Directions 1. P reheat oven to 375°. Mix shortening, brown sugar and sugar in a medium bowl. 2. Add vanilla and eggs to the mixture. Sift and add flour, salt, baking soda, chocolate chips, and M&Ms of your choice. Bake for 10 minutes or until the edges are brown.

California Rangers Ingredients 1 cup shortening

1 tsp vanilla

2 cups oatmeal

1 cup sugar

½ tsp salt

1 cup brown sugar

2 cups flour

2 cups crushed cornflakes

2 eggs

1 tsp baking soda

1 Tbsp milk

½ tsp baking powder

1 cup coconut

Directions 1. M ix ingredients well and form into balls. Place on cookie sheets and press down on cookie sheet with a fork. 2. Bake at 350° for 10 minutes.

Chocolate Chip Cookies Ingredients

Directions

2¾ cup all-purpose flour

1. Sift together flour, salt, baking powder and baking sod a .

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

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.

1 tsp pure vanilla extract 1½ cups semi-sweet chocolate chips Nagel-Hagle Cookbook — Vol. 2

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 so they all look the same, then 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 Crumble Topping ½ cup flour ¼ cup sugar ¼ cup butter Pastry Topping 1 Tbsp butter Pastry top

2. A fter peeling the apples, cut them in quarters, then remove seeds and core and cut into about 4 slices again. 3. Mix 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 flour, sugar and 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 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.

Pecan Pie Ingredients 2 cups sugar

5 Tbsp butter

2 cups Light Karo syrup

6 eggs

2 cups chopped pecans Pinch of salt

2 tsp vanilla 1 Tbsp flour 2 pie crusts

Directions 1. M ix all ingredients (except pie crusts) together until smooth. 2. Pour into pie crusts and bake at 325° for 45 minutes or until pie jiggles.

Pumpkin Pie Ingredients 8oz cream cheese 3 eggs 1 tsp vanilla extract 16oz confectioners’ sugar

1 can Libby 100% pumpkin Allspice to taste 2 pie crusts

1/2 cup butter, melted

Directions 1. M ix all ingredients (except pie crusts) together until smooth. 2. Pour into pie crusts and bake at 350° for 40 minutes. 3. Top with whipped cream to taste.

Nagel-Hagle Cookbook — Vol. 2

Pumpkin Cookies Directions

Ingredients 1 tsp baking soda

1. Heat oven to 375°.

1 tsp baking powder

2. Mix pumpkin, butter, egg, and vanilla. 3. Add sugar, mix well.

1 Tbsp vanilla extract

1 tsp cinnamon (mixed with nutmeg or cloves to taste)

1 cup sugar

1 cup chopped walnuts

5. Fold in walnuts and butterscotch chips.

2 cups flour

1 package butterscotch chips

6. Drop by teaspoon onto ungreased cookie sheet. Bake for 12-14 minutes or until golden brown and some morsels are caramelized. Cookies should be soft and chewy.

1½ cups of canned pumpkin ½ cup of butter 1 egg

½ tsp salt

4. Add flour, salt, baking soda, baking powder, and cinnamon mixture. Mix well.

White Christmas Cookies Ingredients 1 cup shortening 1 cup sugar 2 eggs ½ cup milk 1 tsp vanilla

2 tsp baking powder A pinch of salt 3 cups flour 1 tsp baking soda, added last

Directions 1. B lend together all ingredients, saving the baking soda for last. Mix well. 2. Chill overnight. 3. Bake at 350° for 10 minutes.

Molasses Christmas Cookies Ingredients ½ cup molasses

1 egg

1 cup sugar

1 tsp baking soda

½ cup shortening, melted

¼ tsp cloves

1 tsp ginger ½ tsp cinnamon

¼ cup milk 2½ cups flour

Directions 1. Mix well and chill overnight. 2. Bake at 375° for 10 minutes.

Nagel-Hagle Cookbook — Vol. 2

Christmas Cookie Frosting Ingredients

Directions

4 cups confectioner’s sugar ½ cup shortening

1. I n a large bowl, cream together the confectioners’ sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes.

5 Tbsp milk

2. Color with food coloring if desired and decorate away!

1 tsp vanilla extract Food coloring

Spritz Christmas Cookies Ingredients

Directions

3½ cups all-purpose flour

1. Preheat oven to 350°.

1 tsp baking powder

2. I n 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. 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.

2021