Gunner Grall’s Family Recipes

by Gunner Grall

Copyright © 2020

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Gunner Grall’s Family Recipes

by

  • Joined Apr 2020
  • Published Books 1

Copyright © 2020

 

 

 

 

 Gunner Grall’s Family Cookbook

 

2

My name is Gunner Grall, I am 14 years old. I was born on October 30th, 2005. I enjoy baseball, hunting, biking, outdoors, etc. In my family is my Mom, Dad, Sister, and two dogs. My  black lab Skye and my yellow lab Tripp.

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I was born in Richland Washington. My Mom’s side is from a small farm town in Odessa, Washington. My Dad’s side is from here in the Tri-cities. My Mom’s side is  German, some of the root foods we make ar glase and kraut ranzas. My family also butchers our own meat like beef and sausage. My Dad’s side is Norwegian and we make lefse and rummegrot.  Our family also enjoys all American food.

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These recipes are special to me because it’s part of my families culture, and the food brings us together. We enjoy making food to share with others.

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Table of Contents:                    pg.22 appetizer

pg. 6 breakfast                         pg.23 recipe

pg.7 recipe                               pg.24 appetizer

pg.8 dessert                             pg.25 recipe

pg.9 recipe                               pg.26 bread dough

pg.10 breakfast                         pg,27 recipe

pg,11 recipe                              pg.28 main meal

pg.12 breakfast                         pg.29 recipe

pg.13 recipe                              pg.30 main meal

pg.14 main meal                        pg.31 recipe

pg.15 recipe

pg.16 dessert

pg.17 recipe

pg.18 dessert

pg.19 recipe

pg.20 main meal

pg.21 recipe

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Overnight Blueberry French Toast Casserole is the perfect breakfast or brunch dish that makes for a beautiful presentation and tastes as good as it looks! This is great for an easy potluck recipe or a holiday breakfast idea!

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INGREDIENTS
  • 1 pound loaf rustic bread, cut into 1-inch cubes (about 10 cups of cubes)
  • 1 1/2 (or 2) cups blueberries, frozen or fresh
  • 5 large eggs
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 8 tablespoons sugar, divided
  • 1 tablespoon lemon zest
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsalted butter, diced
1 Assemble the dry ingredients: Butter a 9×13 (or other 3-quart) baking dish. Spread half of the bread cubes in an even layer in the prepared pan. Top with 2/3 of the blueberries, followed by the remaining bread cubes and blueberries
2 Whisk the liquids: Beat the eggs, milk, cream, vanilla, 6 tablespoons of the sugar, lemon zest, and the salt together. Pour the mixture over the bread cubes, pressing down gently (so you don’t burst the berries) to make sure the egg mixture is absorbed
3 Soak at least 30 minutes, or overnight: If soaking overnight, cover the pan with plastic wrap and refrigerate overnight
4 Preheat the oven to 350°F about 15 minutes before you plan to bake the casserole
5 Bake the casserole: Just before baking, sprinkle the top of the casserole with the remaining sugar and dot with the diced butter. Bake for 45 minutes, until slightly puffed and golden brown. (Casserole that chilled overnight might take a few minutes longer.)
6 Serve: Let the casserole cool for about 10 minutes before cutting. Serve with a dusting of powdered sugar over top or a drizzle of maple syrup
8

Pineapple Upside Down Cupcakes - The Girl Who Ate Everything

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INGREDIENTS

  • cooking spray
  • 1/2 cup butter, melted
  • 1 1/2 cups brown sugar
  • 24 maraschino cherries
  • 1 (20 ounce) can crushed pineapple (reserve juice)
  • 1 (18.25 ounce) package yellow cake mix (and oil and eggs called for on the package)
  • 1 1/3 cups pineapple juice (you just need as much pineapple juice as water called for on the cake mix package – see note)
  • confectioners’ sugar for dusting

INSTRUCTIONS

  1. Preheat oven to 350 degrees and spray 24 muffin cups with cooking spray.
  2. Line a work surface with parchment or waxed paper.
  3. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  4. Spoon 1 tablespoon brown sugar in each muffin cup.
  5. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  6. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
  7. Mix cake mix according to the package directions, replacing the water with pineapple juice. This may vary according to which cake mix you use. In large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  8. Pour pineapple cake batter into the muffin cups, filling them almost to the top.
  9. Bake in the preheated oven on the middle rack until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  10. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners’ sugar if desired
10

Sausage Gravy (For Biscuits And Gravy) Recipe | MrBreakfast.com

11

Ingredients

1 pound breakfast sausage, hot or mild

1/3 cup all-purpose flour

3 to 4 cups whole milk, more to taste

1/2 teaspoon seasoned salt

2 teaspoons freshly ground black pepper, more to taste

Biscuits, warmed, for serving

 Instructions

  1. With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
  2. Cook the gravy, stirring frequently until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
  3. Spoon the sausage gravy over warm biscuits and serve immediately
12

Breakfast Tater Tot Casserole - Spicy Southern Kitchen

13

 

INGREDIENTS

    • 8 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 2 packages Johnsonville Fully Cooked Breakfast Sausage
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 package frozen mini tater tots

INSTRUCTIONS

    • Preheat oven to 350 degrees and lightly grease a 9X13-inch baking pan.
    • In a medium bowl, whisk together eggs, milk, salt, pepper, and onion powder.
    • Slice sausage into 1/2-inch slices. Add to egg mixture.
    • Stir 1/2 of cheese into egg mixture.
    • Pour egg mixture into baking pan.
    • Spread tater tots evenly on top.
    • Season lightly with salt and pepper.
  • Place in oven and bake for 40 minutes.
  • Sprinkle remaining cheese on top. Place back in oven for 5 minutes.
14

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole (Video ...

15

Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.

  • Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.

  • Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.

  • Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

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No Bake Oreo Mud Pie recipe - from the Leslie's Cookbook Family ...

17

Ingredients

  • 1-1/2 cups Oreo cookie crumbs
  • 1-1/2 teaspoons sugar, optional
  • 1/4 cup butter, melted
  • 4 cups chocolate chip or coffee ice cream, softened
  • 1/4 cup chocolate syrup
  • Additional Oreo cookies, optional

Directions

  • In a small bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.
  • Spoon 2 cups ice cream into crust. Drizzle with half of the chocolate syrup; swirl with a knife. Gently top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Freeze until firm.
  • Remove from the freezer 10-15 minutes before serving. Garnish with whole cookies if desired.
18

Easy Peach Cobbler Recipe with Biscuit Top

19

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup milk
  • 4 cups fresh peach slices
  • 1 tablespoon lemon juice
  • Ground cinnamon or nutmeg (optional)

How to Make It

Step 1

Melt butter in a 13- x 9-inch baking dish.

Step 2

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Step 3

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Step 4

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

20

Crunchwrap Supreme® | Customize it! Taco Bell

21
INGREDIENTS
1 lb. ground beef

1 tsp. chili powder

1/2 tsp. ground paprika

1/2 tsp. ground cumin

Kosher salt

Freshly ground black pepper

8 large flour tortillas

1/2 c. nacho cheese sauce

4 tostada shells

1 c. sour cream

2 c. shredded lettuce

1 c. chopped tomatoes

1 c. shredded cheddar

1 c. shredded Monterey Jack

1 tbsp. vegetable oil

DIRECTIONS
  1. In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and wipe skillet clean.
  2. Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around edges of shell to cut 4 smaller flour tortilla rounds.
  3. Build Crunchwraps: Add a scoop of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.
  4. In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.
22

Crab Cakes Recipe - Jessica Gavin

23

Ingredients

1 pound crabmeat, picked free of shells

1/3 cup crushed crackers (recommended: Ritz)

3 green onions (green and white parts), finely chopped

1/2 cup finely chopped bell pepper

1/4 cup mayonnaise

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1/2 lemon, juiced

1/4 teaspoon garlic powder

1 teaspoon salt

Dash cayenne pepper

Flour, for dusting

1/2 cup peanut oil

Directions

  1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
  2. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce
24

3-Ingredient Bacon Jalapeno Poppers ~Sweet & Savory

25

Ingredients

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  • Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.

  • Bake in the preheated oven until bacon is crispy, about 15 minutes.

26

Whole Wheat Bread Dough - Recipe - FineCooking

27

Bread Dough 

From the Kitchen of Grandma Mermy

Ingredients:

-Metal bowl    -Vegetable Shortening    -Warm Water

-4 c. warm water    -1/4 c yeast    -1 c sugar    -1/2 oil

-2T salt    -appx. 8 cups of Flour    -Soft butter for golden top

 

Directions:

1-Warm the metal bowl with warm water; then dump

2-Use Vegetable shortening on a paper towel to grease the inside of the metal bowl

3-Add 4 cups of warm water, 1/4 c yeast, and 1 cup of sugar.  Mix and let it set until bubbly.

4-Add 1/2 cup of oil, gradually add flour and 2 T of salt until you make a soft dough that comes away from the sides of the bowl when stirring.

5-Let the dough rise for 1 hour.  Make the dough into desired roll shapes and put on a greased pan, cover with a light cloth and let rise for another hour.

6-Bake at 375 until golden brown (8-10 minutes)

7-Brush the tops with soft butter

 

28

Homemade Hot Pockets

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Pizza Pockets

Ingredients 
-1 Large Prego Sauce   -1 Bag of Pepperoni

-1 Bag of shredded Colby or Mozarella Cheese

-Soft Butter to brush tops

*Follow Bread dough recipe from page 26   *Servings: appx. 18

 

Directions

1-Make the Bread Dough

2-Split into 4 Dough Balls

3-Roll out one of the balls into a rectangle that is 1/4 of an inch thick

4-Cut into 4″x6″ rectangles

5-On one side in the center, place 1-2 T of Sauce

6-Add 1 T of cheese on top of the sauce, then 4-6 Pepperonis, and top with 1 T more of cheese

7-Fold the empty side over the toppings and pinch down all sides

8-Place on a baking sheet, and let rise for 30 minutes.

9-Place in the oven at 375 for 10-15 minutes and brush tops with butter

 

30

Pin on A Sandwich & Burgers

31

Kraut Ranza From the kitchen of St. Josephs Altar Society for Deutsches Fest

 

Ingredients:

Bread dough pg. 26

 

1lb. lean hamburger                      1/2 tsp. salt

3/4 lb cabbage, chopped                1/2 tsp garlic salt

1/2 lb onion, chopped                    pepper

1 no 2 1/2 can sauerkraut  1           1 or 2 drops liquid smoke

 

Directions: crumble hamburger into the skillet. Brown until cooked. drain off fat. simmer kraut about 30 min until cooked. drain off extra juice. saute cabbage and onion in a little margarine until golden. blend hamburger, kraut, cabbage, onions, and seasonings together, cool slightly. punch down dough. divide into 2 equal pieces. roll each into a 12-inch square cut into nine 4 inch squares. portion filling onto dough squares. Bring an opposite corner of dough square together, being careful to not stretch the dough. pinch edges to seal completely. turn rounded side up and place on the greased baking sheet, leaving space between each. let rise bake at 375 for about 20 min until nicely browned remove to rack and brush with melted butter.

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Published: Apr 24, 2020
Latest Revision: May 27, 2020
Ourboox Unique Identifier: OB-790667
Copyright © 2020

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Ourboox.com

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