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Holgate Family Recipes

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Sydney's Recipes

Breakfast-

Breakfast Casserole

German Pancakes
Fluffy Pancakes

Pumpkin Pancakes

Lunch-

Orchard Chicken Salad

Dinner-

Chicken Noodle Soup

Ham and Swiss Sliders

Creamy Chicken Noodle Soup

Chicken pot Pie

Zupa De Tuscana

Dressed up Spaghetti

Sour Cream Chicken Enchiladas

Penne Rosa Pasta

Chicken Tortilla Soup

Creamy Ham and Potato Soup

BBQ Chicken Sandwiches

Green Chili Chicken Enchiladas

Huli Huli Chicken

French Dip Sandwiches

Gluten Free French dip Sandwiches

Sides-

Creamy Potato Salad

Church Potatoes

Cranberry Salad

Salads-

Strawberry Spinach Salad

Dips/ Dressings-

Tomatillo Ranch

Dessert-

Marshmallow Brownies

Rice Krispie Treats

Monster Cookies

Peanut Butter Oat Cookies

No-bake Peanut Butter Bars

Lemon Curd Mousse

Chocolate Chip Cookies (with pudding)

Salted Caramel Sauce

Chocolate Coconut Dessert

Cream Cheese Pie Crust

Apple Pie Filling

Copycat Cumbl Cookies

Roll Out Sugar Cookies

Blueberry Pie Filling

Brown Sugar Caramels

Oatmeal White Chocolate Chip Craisin Cookies

Crock Pot Cinnamon Almonds

Soft Sugar Cookies

Tried and True Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies

Mini Cheesecakes

Mini Pumpkin Cheesecakes

Salsa-

Pomegranate Salsa

Appetizers-

Layered Bean Dip

Syrups-

Buttermilk Syrup

Jam/Spreads-

Strawberry Peach Freezer Jam

Bread/Rolls-

Snacks-

No-bake Energy Bites

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Breakfast Casserole

Breakfast Casserole Ingredients: 2 lbs breakfast sausage 1 red & 1 yellow bell peppers French bread or Texas toast 1 1/2 Cups milk 8 eggs 1 can cream mushroom soup 1 bunch green onion 3/4 Cup shredded cheese Directions: Cook sausage till browned, drain and set aside. In 9x13 pan, grease bottom with butter and place thick bread slices covering entire pan. Sprinkle even layer of sausages, bell peppers, green onions and cheese over bread. Beat eggs and 1 cup milk and spread over entire pan. Cover and refrigerate over night. In the morning mix 1/2 cup milk and mushroom soup together and spread over pan evenly. Cover and Bake at 300 degrees for half hour. Uncover and then bake an hour. Set aside for 15 or 20 minutes before serving.

Sloppy Joes

Sloppy Joes Ingredients: 1 lb ground beef 1/2 cup finely chopped onion 2 Tbsp butter 8 ounces tomato sauce 1/2 cup ketchup 1 Tbsp brown sugar, more to taste 1 Tbsp mustard 2 Tbsp Worcestershire sauce 1 Tbsp White vinegar 1/2 tsp salt 1/4 tsp pepper 1/2 tsp garlic powder 1/2 tsp onion powder Directions: Brown the ground beef in a large skillet, drain the extra grease, remove the beef, and set aside. In that same skillet, add the 2 Tbsp of butter and melt over medium high heat. Add the onions and saute until transparent, about 3 minutes. Stir in all remaining ingredients. Bring to a boil, reduce heat and simmer 5-7 minutes. Watch for bubbling and splattering of tomato sauce. Add the ground beef to the sauce in the skillet and stir together and good until all is reheated. Serve on buns

Gluten Free French Dip Sandwiches

Gluten Free French Dip Sandwiches Ingredients: 2 tsp minced garlic 1 tsp oil, to sear meat 3-4 lbs chuck roast 1/2 cup coconut aminos 3 cups beef broth 1/4 cup dried onion flakes 2 TBSP nothing but bullion beef paste 1/4 tsp onion powder 1/4 tsp dried parsley flakes 1/8 tsp celery seed 1/8 tsp paprika 1/8 tsp black pepper Directions: Rub oil, salt, and pepper over roast and sear all sides in a hot pan. Place in crockpot and add remaining ingredients. Cook on low for at least 6 hours. Once meat is done, remove from crockpot and shred meat. If you want the meat to be a little more flavorful add meat back in for 30 min or so. Remove meat from the juice. Toast provolone onto a roll, add meat, and put juice in a bowl for dipping.

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