Momma Wendy E Roberts



Baby Wendy about 6 months old 1969

Waffles- Aunt DaNell Roberts

Mix wet ingredients

4 eggs

2 cups milk

2/3 cup oil

Dry ingredients

2 tsp Sugar

1 tsp salt

4 tsp baking powder

3 cups flour

Blend together, cook on a hot waffle iron

 

Graduation from Nursing school 1989

Crock-Pot Mac 'n' Cheese

Ingredients:

• 1-1/2 cups milk
• 1 (12 oz.) can evaporated milk
• 1/4 cup (1/2 stick) butter, melted and cooled to room temp.
• 3 eggs
• 1/2 tsp. salt
• 3 cups shredded Italian blend cheese
• 1/2 pound elbow macaroni
• Black pepper
• 1/2 cup grated Parmesan cheese

Directions:

1. Grease the inside of your slow cooker with cooking spray.
2. Combine milk, evaporated milk, butter, eggs, and salt in slow cooker and whisk until smooth.
3. Add the Italian cheese and macaroni and sprinkle with pepper to taste -- stir gently to coat evenly.
4. Sprinkle the Parmesan cheese on top.
5. Cover and cook on high for 30 minutes.
6. After 30 minutes, reduce the temperature to low and cook for 1.5-2 hours, until center does not jiggle and pasta is tender.
7. Place this cheesy goodness in a bowl and eat like you've never eaten before.



Mission Taiwan Taichung 1989-1991

No Bake Cookies

Ingredients

• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup crunchy peanut butter
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract

Directions

1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Wedding May 21, 1991

 

One pot Stroganoff

Ingredients

1 pound hamburger browned1 can Campbell's® Condensed Cream of Mushroom Soup

3 cans water
16 ounces egg noodles
½ onion diced
1 garlic clove
1 cup plain yogurt

Brown the hamburger and drain off extra fat. Fry the onion and garlic and mix with the hamburger


Stir the soup, water, and pasta in the skillet and heat to a boil. Reduce the heat to medium, put a lid on the pan, and cook for 15 minutes or until the pasta is tender, stirring often. Stir in the plain yogurt and warm. Take off heat when the yogurt is warm.



Masters of Nursing Education Graduation 2016

Mountain Man Breakfast

1 pound Hash browns
12 Eggs
1 pound Bacon cooked and chopped into 1 inch pieces.
BBQ sauce (optional)

Put hash browns in a large pyrex square pan that has been sprayed with non stick spray. Cook at 350' for 20 minutes. Stir and crack eggs into the hash browns raw. Cook for 20 more minutes. Stir again and scramble the eggs. Stir in browned and chopped up bacon. Cook for 20 more minutes.

https://www.mindbodygreen.com/0-5756/10-Reasons-Why-We-Need-at-Least-8-Hugs-a-Day.html
 



Favorite family photo ever!! August 5, 2017

Fruity Slow-Cooker Cobbler

 

Ingredients

1 box Betty Crocker™ SuperMoist™ yellow cake mix

1/2  cup butter, melted

3 cups fresh mixed berries

2 tablespoons sugar 

Vanilla ice cream, as desired

 

Steps    

1. Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix cake mix and butter until crumbly. Place mixture slow cooker.                                                            

2. Pour berries on top of mixture; sprinkle with sugar. Cover and cook on Low heat setting 4 hours.                                                          

3. Serve warm with ice cream.

Slow Cooker Baked Potato Soup Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced 
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened 
• 1 tablespoon seasoned salt 
• optional garnishes: crumbled bacon, shredded cheese, green onions

Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

Yields about 10-12 servings.