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Susan's Favorite Recipes , Richland Hills, TX (2026)

06/23/2026

12-Second Coleslaw

Ingredients
- 1 (10 ounce) package angel hair-style shredded cabbage
- 2 tablespoons Thousand Island dressing
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon hot sauce
- 1 pinch salt

Directions
Step 1: Stir cabbage, Thousand Island dressing, rice vinegar, hot sauce, and salt together in a bowl with a fork until evenly mixed.

06/21/2026

Banana Oatmeal Cookies With Banana Frosting

Ingredients
- 3/4 cup Butter Flavor Crisco
- 1 cup firmly packed brown sugar
- 1 large egg
- 1 cup mashed ripe banana (2 to 3 medium)
- 1 3/4 cups quick oats (not instant or old fashioned)
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/2 cup coarsely chopped walnuts
- 2 tablespoons Butter Flavor Crisco
- 1/4 cup mashed banana
- 1 teaspoon lemon juice
- 2 cups confectioners' sugar
- finely chopped walnuts (optional)

Directions
Step 1: Heat oven to 350°F.
Step 2: Grease baking sheet; set aside.
Step 3: Cream 3/4 cup Crisco and brown sugar in large bowl at medium speed until well blended.
Step 4: Beat in egg.
Step 5: Add one cup mashed banana.
Step 6: Mix until creamy.
Step 7: Combine oats, flour, salt, cinnamon, baking soda and nutmeg.
Step 8: Stir into creamed mixture.
Step 9: Mix in one half cup nuts.
Step 10: Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie.
Step 11: Place 2 inches apart on baking sheet.
Step 12: Bake for 15-17 minutes.
Step 13: Cool one minute on baking sheet.
Step 14: Remove to cooling rack.
Step 15: Cool Completely.

For Frosting:
Step 1: Cream 2 tablespoons Crisco, 1/4 cup mashed bananas and lemon juice.
Step 2: Add confectioners sugar.
Step 3: Beat until smooth.
Step 4: Frost cooled cookies.
Step 5: Sprinkle with chopped walnuts if desired.

06/20/2026

Spinach Gnocchi

Ingredients
- 1/2 cup water
- 1 cup butter (divided, must be butter)
- 1/2 cup flour
- 3 eggs
- 8 ounces gruyere cheese
- 1 (10 ounce) package frozen chopped spinach, thawed, drained, and water pressed out
- 1 quart heavy cream

Directions
Step 1: Heat oven to 400 degrees. Start a big pot of water to boil, so that it will be boiling by the time the dough is ready.
Step 2: In a small pot, boil the 1/2 cup of water and 1/2 cup of the butter together until the butter is completely melted. Add the flour and take off the heat. Stir in the flour until all the dough pulls away from the pan and forms a ball. Add in eggs *one at a time*, waiting unil it is completely incorporated before you add the next egg. Add the spinach(make sure that the water is completely pressed out of the spinach!) and about a cup of shredded gruyere. Mix until all incorporated.
Step 3: Place the other 1/2 cup of butter in the pan you will be using to bake the gnocchi(a 9x13 would probably work, I usually use an oval corning ware dish) Place the dish in the oven to melt the butter.
Step 4: Drop the dough by tablespoon full into the boiling water(try to keep them in a uniform shape, mine usually come out looking like little eggs), remove the dough from the water about 30-60 seconds after they rise to the top. Place them in the dish with the melted butter and roll them around to coat with the butter. Pour the cream over the gnocchi. Dice up the remaining cheese and drop into the cream with the gnocchi.
Step 5: At this point you can refridgerate the gnocchi until you are ready to stick it in the oven. I haven't tried freezing it, because I'm not sure how it would work with the cream.
Step 6: Bake for about 45 minutes, until the top is browned and bubbly.

06/18/2026

Basic Chicken Soup

Ingredients
- 8 cups water, divided
- 3 tablespoons cornstarch
- ¼ cup olive oil
- 3 tablespoons minced garlic
- 1½ cups sliced carrots
- 1½ cups sliced celery
- 1 teaspoon salt
- 1½ pounds skinless, boneless chicken thighs, cut into cubes
- ¼ cup chicken soup base
- 2 tablespoons rubbed sage
- 2 teaspoons ground black pepper
- 1 lemon, juiced

Directions
Step 1: Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
Step 2: Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken thighs; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
Step 3: Bring to a boil, coaxing anything stuck to the bottom of the pot off with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from heat and add lemon juice.

06/16/2026

Almond And Parmesan Crusted Tilapia

Ingredients
- 1 teaspoon olive oil, or as needed
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup buttery spread (such as Smart Balance), softened
- ¼ cup slivered almonds, crushed
- 3 tablespoons reduced-fat olive oil mayonnaise
- 2 tablespoons bread crumbs
- 2 tablespoons fresh lemon juice
- 1 teaspoon seafood seasoning (such as Old Bay)
- ¼ teaspoon dried basil
- ¼ teaspoon ground black pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon celery salt
- 1 pound tilapia fillets

Directions
Step 1: Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiling pan with aluminum foil or spray with olive oil cooking spray.
Step 2: Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
Step 3: Mix Parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
Step 4: Arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
Step 5: Broil in the preheated oven for 2 to 3 minutes. Flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. Remove aluminum foil and cover fillets with Parmesan cheese mixture. Broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

06/14/2026

Deviled Egg Salad

Ingredients
- 7 hard-cooked eggs
- 3 tablespoons salad dressing or 3 tablespoons mayonnaise
- 1 tablespoon chopped fresh dill w**d
- 1 garlic clove, minced
- 5 dashes bottled hot pepper sauce
- 1/8 teaspoon salt
- 6 cups boston lettuce, torn or 6 cups bibb lettuce
- 2 cups grape tomatoes, halved or 2 cups cherry tomatoes
- 1 medium sweet red pepper, chopped
- 4 slices crisp cooked bacon, drained, and crumbled
- 3 green onions, sliced
- 1/3 cup olive oil or 1/3 cup salad oil
- 2 tablespoons tarragon vinegar
- 1 tablespoon chopped fresh dill w**d
- 2 teaspoons dijon-style mustard
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon bottled hot pepper sauce

Directions
Step 1: Halve hard-cooked eggs lengthwise and place yolks in a small bowl.
Step 2: Set whites aside.
Step 3: Mash yolks with fork and stir in salad dressing, dill w**d, garlic, hot pepper sauce, and salt.
Step 4: Stuff egg white halves with yolk mixture. Set aside.
Step 5: On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens.
Step 6: Drizzle with Dill Vinaigrette.

DILL VINAIGRETTE:
Step 1: In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill w**d; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.

06/13/2026

Pati A La Rapure (Rappe Pie)

Ingredients
- 1 (5 lb) chicken
- 3 medium onions, quartered
- 1 medium carrot, sliced
- 1 stalk celery, sliced
- 2 teaspoons salt
- 8 slices bacon
- 15 medium potatoes (about 8 pounds)
- salt and pepper
- 2 medium onions, diced
- 2 carrots, sliced
- 4 ounces butter

Directions
Step 1: In a large stockpot, place chicken, quartered onions, 1 carrot, celery and salt.
Step 2: Add water until ingredients are just covered.
Step 3: Bring to boil.
Step 4: Reduce heat to simmer and skim off any impurities that rise to the surface.
Step 5: Simmer 2½ hours or until meat is tender.
Step 6: When done, remove skin and bones from chicken and cut meat into pieces.
Step 7: Strain stock, discard vegetables and reserve liquid.
Step 8: Preheat oven to 400°F
Step 9: Fry bacon until crisp.
Step 10: Peel potatoes then grate very fine, or purée in a blender.
Step 11: Squeeze 1 cup of potatoes at a time through a clean dish towel to remove liquid.
Step 12: Reserve all liquid.
Step 13: Place drained potatoes in a large bowl. Measure liquid.
Step 14: Measure out an equal amount of chicken stock then discard potato liquid.
Step 15: In a stockpot bring chicken stock to a rolling boil. Gradually stir hot stock into potatoes and mix thoroughly until all lumps are removed. As boiling stock cooks potatoes, they will take on a jelly-like appearance.
Step 16: Season with salt and pepper.
Step 17: Stir vigorously.
Step 18: Cover bottom of a well-greased pan with half of the potato mixture.
Step 19: Arrange pieces of chicken, diced onions, carrots and pats of butter on top, distributing evenly.
Step 20: Cover with the other half of potato mixture and another layer of onions, carrots and butter.
Step 21: Top with strips of bacon to form the crust. Bake 2 hours or until a browned crust forms.
Step 22: Serve piping hot.

06/12/2026

Basic Meatloaf

Ingredients
- 1 1/2 lbs lean ground beef
- 3 slices bread, crumbled or torn in small pieces
- 1 large egg
- 1 cup milk
- 1/4 cup onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1/4 teaspoon sage
- 1/8 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 cup barbecue sauce or 1 cup condensed tomato soup

Directions
Step 1: Heat the oven to 350°F.
Step 2: In large bowl, combine all ingredients together (except the topping) using your hands to mix and combine is the best way.
Step 3: Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan.
Step 4: Spoon topping choice onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
Step 5: Drain off the excess fat and allow the loaf to sit about 10 minutes before removing from loaf pan or slicing because it will fall apart.
Step 6: Slice loaf into serving sizes and serve on heated platter.
Step 7: POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550°F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot.
Step 8: SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve.

06/10/2026

Italian Meatball Sandwich Casserole

Ingredients
- ⅓ cup chopped green onions
- ¼ cup Italian seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1 pound ground beef
- 1 (1 pound) loaf Italian bread, cut into 1-inch cubes
- 1 (8 ounce) package cream cheese, softened
- ½ cup mayonnaise
- 1 teaspoon Italian seasoning
- ¼ teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese
- 3 cups spaghetti sauce
- 1 cup water
- 2 cloves garlic, minced

Directions
Step 1: Preheat oven to 400°F (205 degrees C).
Step 2: Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350°F (175 degrees C).
Step 3: Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
Step 4: In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
Step 5: Bake at 350°F (175 degrees C) for 30 minutes, or until heated through.

06/08/2026

Pecan Puffs

Ingredients
- 1/2 cup salted butter, softened
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 3/4 cup finely chopped pecans
- 1 cup cake flour
- 1/4 teaspoon salt (or less)
- powdered sugar, reserved

Directions
Step 1: Preheat oven to 300°F.
Step 2: Put on some Christmas music.
Step 3: Chop pecan in a food processor or by knife.
Step 4: Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.
Step 5: Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.
Step 6: Bake at 300°F for 15-20 minutes.
Step 7: (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner's sugar. When cool, roll in confectioner's sugar again.

Susan's Favorite Recipes

06/23/2026

06/21/2026

06/20/2026

06/18/2026

06/16/2026

06/14/2026

06/13/2026

06/12/2026

06/10/2026

06/08/2026

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