Karl and Angela Rees

Yummy Breakfast.  We have it a lot on the weekends.  read more »

Here is my Grandmother's fabulous stuffing recipe.  After having this you will no longer want "Stove Top" Stuffing.  Funny thing is that is doesn't take much longer to make.  It isn't hard to make at all.  Hamburger buns are the best bread to use.  YUMMY!!!  read more »

This is Karl's traditional German potato salad, as passed down to him from his mother and grandmother (with modifications by Karl).  He's had it almost every Christmas Eve since he was born, and loves to make it for just about any occasion.  read more »

This is Karl's favorite Ebleskiver recipe, it reminds him of something he had growing up.  He dips them in a syrup made of lemon joice and sugar (or lime juice and sugar).  read more »

This is Angela's favorite breakfast treat.  I like to put powder sugar and syrup on them.  They aren't too hard to make, it just takes awhile to cook them.  We also use this recipe for waffles on occasion.

 

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Here's a Texas chili done right--no beans! This recipe was derived from a recipe called “Pedernales River Rat” Chili, by Lynn Hejtmancik, which is available at http://chili.org/lynn.html. This recipe can be made spicier (as Karl likes) with more cayenne pepper, or more mild (as Angela likes it) with less.

Ingredients

Stage 1  read more »

2 lbs. cubed beef (London broil, chuck roast, etc.; the smaller the cubes, the better)

1 tbs. oil (vegetable or olive)

The Dough

This dough is based on Karl's parent's recipe, with a few modifications.

Ingredients

1 tbsp. yeast.
1 cup warm (not hot) water
3 cups flour
1 tsp. salt
5 tbsp. oil (olive oil, preferably, but vegetable or canola will do)
2 tsp. sugar
1 tsp. oregano
a pinch of sage
1/2 teaspoon cornmeal

Instructions  read more »

This is a slightly modified version of something we found on the web (the original source is here) to use up some leftover ham that we had.  read more »

Thanks to my cousin Ali I have a great recipe for Spinach Artichoke dip. Most of the recipe comes from her friend Jodi, but she added the spinach to it so I am calling hers. A few people have wanted this, so I am finally giving in and posting. My only request is that you invite me over when you have it.  read more »

I was told these were named because flour and sugar were rationed during WWII. Not sure how correct that is, but they sure are yummy and gooey! Since I am not a big coconut fan and I don't usually have nuts, I have never used them in the recipe. Karl loves them.

28 graham cracker squares, crushed
2 cans sweetened condensed milk
12 oz chocolate chips
1/2 c. coconut & 1/2 c. nuts (optional)

Mix all ingredients together in a bowl and then pour into 9x13 pan. Bake at 325 for 35 minutes.