Back   Recipes   Add a Recipe

Search Holz-Koepke Family Recipes

   Clear Previous Search


To Print a Recipe Select the Name Below
Total Number of Recipes In Your Selection: 26

List of Holz-Koepke Family Recipes

  Index.asp?RecipePage=1 Index.asp?RecipePage=1  2 of 3  Index.asp?RecipePage=3 Index.asp?RecipePage=3
Name Type Source Name Servings Ingredient Instructions Category
EXTREME Brownies  Dessert  Margaret Citzler    1 pkg brownie mix
3 Symphony almond bars
1 pkg Heath bars (crushed)
Blue Bell Homemade Vanilla ice cream 		 Prepare one family package of regular Brownie mix.
Pour half of the batter into the pan.
Lay 3 Symphony almond bars over the batter.
Pour rest of the batter over the bars.
Top with one package crushed Heath bars.
Bake according to time and temp on the Brownie mix box.

Cool, cut, and serve with a scoop of Blue Bell Homemade Vanilla ice cream. 		 Cake 
Fruit Salad  Dessert  Glenda Munsch  5  1 can peach pie filling
1 can chunk pineapple (drained)
1 can mandarin oranges (drained)
1 pkg. frozen strawberries w/juice
2 bananas 		 Mix together... Chill and serve  Fruit 
German Sweet Rice  Side Dish  Junell Getschmann    1 cup white rice - uncooked
1 tsp salt
1 1/2 cups water
2 cups milk (approximate)
sugar to taste 		 Cook rice, salt, and water slowly until water is gone.
Add milk and continue to cook slowly, being careful not to let it burn.
Add sugar to taste.
Before serving, pour melted and browned butter over rice in a bowl.
Sprinkle with cinnamon and sugar. 		 Rice 
Low Fat Grilled Chicken ala Mary Ann  Entree  Mary Ann Koepke    4 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
1/2 cup orange juice
1 TBSP olive oil
onion, chopped fine
garlic, chopped fine

 		 Mix the vinegar, O.J., and olive oil together. Add the onion and garlic and any other additional seasonings you might like. Use basil and oregano as an option for flavoring, or cumin and cilantro. You can use almost any combination of spices, but it's good without anything.

Place the marinade in a gallon ziplock bag and marinate the chicken for at least 2 hours (overnight is better).
On a grill over medium heat, place the breasts not quite touching. Brush or spoon the marinade over the chicken to keep it moist. Reserve the remaining marinade, using it as a basting sauce while grilling. This keeps the chicken moist and tender.
Cook 5 minutes a side directly on the grill. After turning once, place a piece of foil under the chicken breasts as a reservoir for the marinade. (Spray the foil with cooking spray, like PAM, to prevent the chicken from sticking. Continue cooking, turning each breast every 5 minutes or so, spooning marinade on the breasts each time. Breasts are done when interior temperature of largest piece is 170 degrees.

This recipe contains only the single tablespoon of oil, so the fat content is very low. It's healthy, and it tastes good, too! After you're through cooking, you should throw away any remaining marinade.
 		 Chicken 
Mexican Casserole  Entree  Junell Getschmann    1 1/2 lb. extra lean ground round
1 small onion (chopped)
1 can Rotel tomatoes (pureed)
1 small jar taco sauce
1 can cream of chicken soup
1 can ranch style beans
1 bag Doritos
1 lb. cheddar cheese (grated) 		 Saute meat, chopped onion. Season.
Line baking dish with Doritos.
Layer as follows:
1/2 of meat, 1/2 can beans, 1/2 can Rotel, 1/2 jar taco sauce, 1/2 can chicken soup, and 1/2 of cheese.
Repeat layers, starting with Doritos.
Top with balance of cheese.

Bake for 45 minutes at 350 degrees. 		 Beef 
Mexican Casserole  Entree  Evelyn Getschmann    1 1/2 lbs. hamburger meat
1 chopped onion
2 TBSP chili powder
salt & pepper to taste
dash of garlic powder
8 tortillas
1 lb. monterey jack or cheddar cheese
1 can ranch style beans
1 can rotel
1 can cream of mushroom or cream of chicken soup
 		 Brown the meat with the onion. Drain any fat.
Combine the beans, rotel, & soup in a bowl.
Spray a 9 x 13 casserole dish with Pam.
Make 2 layers, starting with 4 tortillas (cut or torn into small pieces),
half of the meat, half of the soup mixture, & some cheese.
Repeat another layer of each.
(Optional - Cover & refrigerate for 24 hours or freeze.)
When ready to bake, heat oven to 350 degrees and bake 45 to 60 minutes. 		 Beef 
Mexican Fiesta Dip  Dip  Sandra Mendel  4  1 lb. ground beef
1 can cream of chicken soup
1 can diced rotel tomatoes and green chilies
1 onion diced
1 cup grated cheddar cheese
tortilla chips 		 Microwave ground beef on high for 5 minutes.
Drain
Combine soup and rotel tomatoes.
Layer half of ingredients in the following order:
1. cooked ground beef
2. diced onion
3. soup/tomatoe mixture
4. grated cheese
Repeat

Microwave on medium for 10 - 12 minutes
Serve with tortilla chips. 		 Dip 
Mexican Wedding Cake   Dessert  Sandra Mendel    CAKE:
2 cups sugar
2 cups all purpose flour
1 tsp baking soda
1 tsp vanilla
1/2 cup chopped pecans
1 20 oz. can crushed pineapple (with juice)


ICING:
1 stick butter, melted
3/4 cup granulated sugar
1 8 oz. cream cheese
1/2 cup chopped pecans  		 CAKE:
Mix ingredients together in a 9 x 12 greased & floured pan.
Bake at 350 degrees for 30 to 40 minutes.


ICING:
Beat butter, sugar & cream cheese with a mixer until fluffy.
Stir in pecans. Spread over hot cake.

Let cool & refrigerate.  		 Cake 
Mud Pie  Dessert  Delores Brossmann    1 1/2 cups flour
1 1/2 stick butter (3/4 cup)
1 cup chopped pecans
8 oz. cream cheese
1 cup sifted powder sugar
1 small pkg instant vanilla pudding
1 small pkg instant chocolate pudding
3 cups milk
cool whip 		 Mix flour with butter & 1/2 c. chopped pecans until crumbly.
Pat out into 9 x 12 pyrex baking dish.
Bake at 350 for approx. 15 minutes - until crust is light brown.
Cool.

Mix cream cheese with powder sugar until fluffy.
Spread over cooled crust.

Mix vanilla pudding with 1 1/2 c. milk.
When thickened, spread over cream cheese mixture and crust.

Mix chocolate pudding with 1 1/2 c. milk.
When thickened, spread over vanilla pudding in dish.

Top with cool whip and 1/2 c. pecans. Chill. 		 Pie 
Peanut Butter Cookies  Dessert  In memory of Helen Getschmann by Olivia Getschmann    1 cup sifted flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup shortening (soft)
1/2 cup brown sugar (firmly packed)
1/2 cup granulated sugar
1 egg (unbeaten)
1/2 cup peanut butter
1 tsp water
1/2 tsp vanilla 		   Cookie 
  Index.asp?RecipePage=1 Index.asp?RecipePage=1  2 of 3  Index.asp?RecipePage=3 Index.asp?RecipePage=3

Back   Main Page