Edwards Family Recipe Box

The Edwards Family invites you to pop open their recipe box and enjoy their favorite recipes!

Recent Recipes

Wednesday, July 30, 2014

Crunchy Jicama Mandarin Salad with Glazed Pecans (photo)

On a dinner plate, place in the following order:

1 cup Romaine, torn in bite-size pieces
1 cup Head Lettuce, torn in bite-size pieces
2 oz. Jicama, peeled and sliced, diced or julienned
1/4 cup Mandarin Oranges, drained from can
1 Green Onion, chopped
3 tblsps. Cranberries, dried from package
3 tblsps. Pecan Halves, glazed *(see recipe)
1 tblsp. Almonds, sliced
1/2 cup Chinese Noodles from can
Top with 3-4 oz. grilled Chicken or Turkey Strips
Garnish with your favorite oriental sesame dressing and enjoy!
*Make Your Own Glazed Pecans:  
1.2 cup Pecans Halves
1/4 cup Sugar
1 tblsp. Butter
In a heavy skillet, heat all ingredients over medium heat. Stir continually until sugar begins to brown. Turn the heat off, and pour the mixture onto a glass plate to cool. Store in a tightly-covered container.

Quick Blender Salsa

I wish I had a dollar for every quart of this salsa I made while our five teenagers lived at home!

Into your electric blender, add:

1 or 2 whole Jalapenos (or 2 tbls. diced canned)
1 15-oz. can diced tomatoes (not stewed)
2 green onions, chopped and including the green tops
1/4 cup chopped onion
8-oz. can tomato sauce
1/2 cup cold water
1/2 tsp. garlic salt
1/4 tsp. salt
1/8 tsp. pepper

"Flash blend" using the on-off button three or four times.
Last but not least, add:
1 4-oz. can chopped Anaheim chiles Stir briefly for a chunky salsa, or flash blend again for a smoother salsa.
Refrigerate. Makes 1 quart. Stores for up to 2 weeks.
The jalapenos can be adjusted according to personal taste. The extra canned jalapenos can be frozen for the next batch. Clean-up is also speedy.

Thursday, December 12, 2013

Crock Pot Hamburger Casserole

By: Jan Peterson

Recipe History: I've made this recipe for years...easy and filling! Great for those cold winter days
  • 2-3 large potatoes, peeled and sliced
  • 2-3 medium carrots, peeled and sliced in large chunks or 1-2 cups baby whole carrots (bagged)
  • 1 can peas (or corn if preferred), drained
  • 2 medium onions, sliced
  • 2 cups celery sliced (optional)
  • 1 pound ground beef, cooked and drained
  • 1 10 ounce can tomato soup
  • 1 can water
  • Cook ground beef
  • Layer vegetables in order above, seasoning layers lightly as you go with salt and pepper or seasoning salt.
  • Add cooked ground beef (pan browned or microwaved) 
  • Mix tomato soup and can of water and pour over the top
  • Cover and cook on low for 6 to 8 hours, or high for 2 to 4 hours, stirring occasionally.
 Serve with crackers, french bread or corn muffins.

Friday, October 12, 2012

Chicken Minestrone and Orzo Soup

By: Joy Schantz

Recipe History: I found this recipe in the Sunday USA Weekend Magazine in September 2012. A few adaptations, and I found another yummy soup!


1-2 cups leftover rotisserie chicken
1 thinly sliced carrot
1 crookneck squash, diced
garlic, 2 minced cloves
1 onion, diced
1/2 cup orzo (pasta)
1 14-oz can diced tomatoes, including juice
2 stalks celery
2-3 cups low sodium chicken broth
dried oregano


  • Dice the chicken and vegetables.
  • Cook diced onion and cloves in a soup pot with a little olive oil.
  • Add dried oregano and basil, chicken broth and diced tomatoes.
  • Bring to a boil, then stir in orzo or other small pasta, the chicken, and vegetables.
  • Simmer until the pasta is tender, about 10 to 15 minutes.
  • Season with salt and pepper to taste.

This low-calorie soup can be made ahead and frozen.

Wednesday, March 7, 2012

Chicken and Broccoli Casserole

By: Jan Peterson

Recipe History:  Got this recipe from Stacy, who says it is her kid's favorite dish.  I just tried it this week and it is delicious! I'm posting her recipe and my version which is for a smaller amount.

Stacy's Recipe:

1 pound chicken breast
2 cans Cream of Chicken Soup
1 large bag of frozen broccoli
3/4 cups bread crumbs
1/2 stick margarine or butter
1 1/2 cups Mozzarella cheese
  •  Grill chicken (outdoor grill, George Foreman, or pan grill).
  • Slice chicken thinly once cooked. 
  • Mix 1/2 of the cheese with, the soup, broccoli and chicken. 
  • Place into baking dish. 
  • Sprinkle the other 1/2 of the cheese mixture over the mixture in dish. 
  • Melt the butter and mix it with the bread crumbs – sprinkle on top. 
  • Bake at 350 for one hour uncovered.

Jan's Version:

I altered the recipe to create a smaller casserole and calculated the WW pts. using these ingredients.  Here's my version that makes 5 servings. Stacy said she calculated a serving with a similar pts. value.
WW Pts +: 6 per serving

8 oz. Chicken breast
1 can 98% fat free Cream of Chicken Soup
1 14 oz. bag frozen broccoli
1/2 cup bread crumbs
1/4 stick margarine or butter
3/4 cup low fat Mozzarella
1/4 cup low fat Parmesan Cheese (deli grated)

I used Parmesan cheese in addition to the Mozzarella cheese to keep the fat low and because I like the taste. I mixed the two together and then put half in the casserole and half on top. Same baking directions.

Stacy likes it over egg noodles, and I did too!

Thursday, February 23, 2012

Crockpot Broccoli Cheese Soup

By: Jan Peterson
Recipe History: After making Joy's Crock Pot Potato Soup several times I decided to adapt the recipe for a creamy broccoli soup. Delicious and only 1 Weight Watcher's point per cup!

Makes 10 - 1 cup servings
WW Pts+: 2 per serving


14 oz. bag of frozen broccoli florets
1 small onion, chopped
3 cups water
3 cubes or teaspoons of chicken bouillon
1 can Campbell's Cheddar Cheese Soup (Healthy Request)
8 Oz. package Neufchatel cream cheese
1 cup skim milk
Salt and pepper to taste


  • Place broccoli and chopped onions into crock pot
  • Heat water. When hot, add bouillon and mix to create broth
  • Pour hot broth over broccoli and onions in crock pot.
  • Add soup, 1/2 teas salt and a few shakes of black pepper
  • Cook on high for 1 and 1/2 hours
  • Add cream cheese and cook another 1/2 hour until cheese has melted, stirring occasionally
  • Add milk and stir into soup mixture.
  • Cook an additional 10-15 minutes until heated through.
Tip: You can use 2 cans of chicken broth in place of the bouillon if preferred.  Adjust salt accordingly as the bouillon is usually saltier than the broth. Also, I found some of the broccoli florets a little too big for a soup spoon, so after the soup had cooked 1/2 hour I spooned out the larger florets and cut into smaller pieces.

Sunday, February 5, 2012

Date-filled Butterscotch Cookies

By: Norma Edwards via Joy Schantz

Recipe History:  I loved these cookies Mom baked with a big glass of milk.

1/2 cup shortening
2 cups brown sugar
2 well-beaten eggs + 1 tblsp water
1 tsp vanilla
3-1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp cream of tartar

  • Preheat oven to 350.
  • Thoroughly cream shortening and sugar.
  • Add eggs, water and vanilla.
  • Add sifted dry ingredients, and beat well.
  • Form in a small roll, 1-1/2" in diameter, and chill overnight.
  • Slice and arrange half of the slices on a greased cookie sheet.
  • Place 1 tsp date filling on each, and top with another slice.
  • Press edges together with fork.
  • Bake 10-20 minutes.
Makes 6 dozen cookies
Date Filling

1 lb. dates, pitted and chopped
1/2 cup brown sugar
1/2 cup water

  • Combine dates, sugar and water in saucepan.
  • Cook until thick.
  • Add nuts and cool.

Saturday, February 4, 2012

Pumpkin Cookies

By :Joy Schantz

Recipe History: These make good dipping cookies, especially around Thanksgiving.

2 cups flour
1 tsp baking powder
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup shortening
1 cup sugar
1 egg
1 tsp vanilla extract
1 cup pumpkin
1 cup nuts (optional)

  • Preheat oven to 375.
  • Sift dry ingredients. Set aside.
  • Cream shortening and sugar together.
  • Add egg and vanilla extract.
  • Add pumpkin, blending well.
  • Add dry sifted ingredients, mixing well.
  • Drop by spoonfuls on a lightly greased cookie sheet.
  • Bake 10-13 minutes per batch.
Frosting for pumpkin cookies

1 tblsp margarine
4 tblsps milk
1/2 cup brown sugar
1 cup powdered sugar

  • Combine margarine, milk and brown sugar in pan.
  • Boil for 2-1/1 minutes, stirring constantly.
  • Cool.
  • Add powdered sugar.
  • Add a little water if consistency is too thick.

Tip: (if any)

Cranberry Drop Cookies

By: Joy Schantz

Recipe History: I love cranberries. Therefore, I've made this recipe during many Christmases.

1/2 cup margarine
1 cup sugar
3/4 cup brown sugar
1/4 cup milk
2 tblsps. orange juice
1 egg
3 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup chopped nuts
1 16-oz can whole cranberries OR 2-1/2 cups fresh, chopped cranberries

  • Preheat oven to 375.
  • Cream margarine and sugars together.
  • Beat in milk, OJ and egg.
  • Measure flour by sifting.
  • Combine flour, baking powder, salt and baking soda.
  • Add to sugar mixture and blend well.
  • Stir in chopped nuts and cranberries.
  • Drop dough by teaspoonfuls on greased cookie sheet.
  • Bake 10-12 minutes.
  • Store in airtight container.
Makes approximately 11 dozen.

Potato Candy

By: Joy Schantz

Recipe History: This recipe was given to me by friends Germaine Setka and Nancy McDaniel.

1 medium potato, boiled and peeled
1 stick margarine
1 18-oz jar peanut butter
1-1/2 boxes powdered sugar
1 tsp vanilla extract

  • Mash potato and margarine together with a fork while hot.
  • Add powdered sugar a little at a time.
  • Add vanilla extract.
  • Divide into 3 portions.
  • Roll into the shape of a jelly roll on waxed paper.
  • Place in refrigerator over night.
  • Slice and serve.
Tip: it's easy and tasty!

See's Chocolate Fudge

By: Joy Schantz

Recipe History: The Arizona Game and Fish Department Drawings Supervisor, Dave Murhammer, give me this rich, delicious fudge recipe many years back.

3 cups chocolate chips
1 8-oz jar marshmallow cream
1/2 tsp vanilla extract
2 cubes margarine
2 cups nuts
1 13-oz can evaporated milk
4-1/2 cups sugar

  • Blend chocolate chips, marshmallow cream, vanilla and margarine in a bowl.
  • Add evaporated milk and sugar to a pot, and bring to a rolling boil.
  • Reduce heat, boiling gently for 15 minutes, and stirring constantly.
  • Pour hot mixture over bowl mixture, stirring until well-blended and chips are melted.
  • Pour into a greased pan.
  • Chill in refrigerator.
Tip: Makes 5 pounds of fudge.

Flour Tortillas

By: Sallie Acero via Joy Schantz

Recipe History: Sallie gave me this recipe when I was first married. There's nothing so wonderful as a freshly cooked flour tortilla!

4 cups flour
2 tsps salt
2 tsps baking powder
4 tblsps shortening or lard
1-1/2 cups warm water

  • Preheat large griddle or skillet on medium heat.
  • Knead ingredients together.
  • Roll dough out on a floured board, the thinner the better.
  • Place on hot, dry griddle (about 30 seconds each side).
  • Place on towel to cool slightly.
  • Tortillas can be placed in a large zipper bag, but leave open until completely cooled.
  • Zip closed and refrigerate.

Lunchbox Doughnuts

By: Norma Edwards and Joy Schantz

Recipe History: Mom made delicious cake doughnuts a lot. She even prepared them for Halloween during a time long ago when treats didn't have to be packaged! The kids loved them!

4 cups flour
4 tsps baking powder
1/2 tsp salt
1/2 tsp nutmeg
2 tblsps margarine
1 cup sugar
2 eggs
1 cup milk

  •  Sift flour, baking powder, salt and nutmeg together and set aside.
  • Soften margarine with a spoon, and gradually add sugar, mixing well.
  • Add well-beaten eggs.
  • Beat until light.
  • Add milk and blend well.
  • Add dry ingredients  and bet until smooth.
  • Dough will be sticky.
  • Turn  a portion of the dough onto a well-floured board.
  • Pat to a thickness of 1/2-inch.
  • Cut with floured donut cutter.
  • Fry in deep oil heated to 375, turning once until golden on each side.
  • Drain on a paper sack.

Tip: Serve plain, rolled in powdered sugar, or a cinnamon-sugar mixture. Enjoy!!

Brazil Nut Fruit Cake

By: Joy Schantz

Recipe History: this recipe was given to me by Dora Tucker, an old friend from the Arizona Game and Fish Department.

1 lb Brazil (or any other kind) nuts
1 lb whole dates, pitted (of course)
1/2 lb whole Marischino cherries, drained well
3/4 cup flour
3/4 cup sugar
1/2 tsp salt
1/2 tsp baking powder
3 eggs
1 tsp vanilla extract

  • Preheat oven to 300.
  • Place whole fruits and nuts in mixing bowl.
  • Sift dry ingredients and add to bowl, mixing well.
  • Beat eggs until foamy.
  • Add vanilla to eggs and pour over fruit mixture.
  • Be sure to mix well so all fruit and nuts are coated with egg.
  • Bake 1 hour and 45 minutes in loaf pans, lined in waxed paper and greased.
Yield: 1 3-lb fruit cake, or 2 small loaves.

Easy One-Dish Layered Bars

By: Joy Schantz

1/4 lb margarine (1 stick)
1-1/4 cups graham cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup shredded coconut
1 cup chopped nuts
1 cup sweetened condensed milk

  • Preheat over to 350.
  • Melt margarine in a 9x13" dish
  • Sprinkle all ingredients in layers in the order given into dish.
  • Pour sweetened condensed milk over all ingredients.
  • Bake 25 minutes.
  • Cool completely and cut into bars.
  • Makes about 4 dozen.
 Tip: See my recipe for substitute sweetened condensed milk in "Cooking Tips," if needed.

Pumpkin Bread

By: Joy Schantz

Recipe History: There were Christmases where I mass-produced pumpkin loaves to give to family and friends

1-1/2 cups flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup oil
2 eggs
1 cup pumpkin
 1-1/2 cups sugar

  • Preheat oven to 350.
  • Place all dry ingredients into bowl.
  • Add oil, eggs and pumpkin.
  • Mix well.
  • Pour into greased and floured loaf pans.
  • Bake for 1 hour.
  • Cool completely.
  • Wrap tightly in plastic and/or foil.
  • Can be frozen .

Friday, February 3, 2012

Chocolate 7-Layer Bars

By: Joy Schantz

Recipe History: These bars were a favorite during the holidays!

1-1/2 cups finely crushed thin pretzels
3/4 cup butter or margarine, melted
1 14-oz can sweetened condensed milk
4 ozs Hershey's unsweetened baking chocolate, broken in pieces
2 cups miniature marshmallows
1 cup sweetened coconut flakes
1 cup chopped pecans
3 ozs Hershey's semi-sweet baking chocolate, broken in pieces
1 tblsp shortening

  • Heat oven to 350.
  • Combine crushed pretzels and melted butter in a small bowl.
  • Press evenly into bottom of 9x13" baking pan.
  • Place sweetened condensed milk and unsweetened chocolate pieces in small bowl.
  • Microwave on High 1 to 1-1/2 minutes until mixture is melted and smooth when stirred.
  • Pour over pretzel layer in pan.
  • Top with marshmallows, coconut and pecans.
  • Press firmly down on chocolate layer.
  • Bake for 25-30 minutes or until lightly browned.
  • Cool completely in pan.
  • Melt semi-sweet chocolate and shortening in bowl in microwave on High for 1 minute, or until melted when stirred.
  • Drizzle over entire top.
  • Refrigerate 15 minutes, or until set.
  • Cut into bars.
  • Makes about 36 bars.

Joy's Favorite Lemon Meringue Pie

By: Joy Schantz

Recipe History: I found this recipe by Arizona State Fair winner Emily Couch of Mesa in the newspaper a few years back, and have enjoyed baking and eating this tangy recipe!

1 cup sugar
1/3 cup cornstarch
1-1/2 cups cold water
4 eggs, separate yolks and whites
grated peel of 1 large lemon
1/2 cup lemon juice
1 tblsp butter
1 pre-baked pie crust

  • Preheat oven to 350
  • In a medium saucepan, combine sugar with cornstarch.
  • Stir in cold water until smooth.
  • Stir in egg yolks.Bring to a boil over medium heat, stirring constantly with wire whisk.
  • Mixture will be fairly thick.
  • Boil 1 more minute, stirring quickly.
  • Remove from heat.
  • Stir in lemon peel, lemon juice and butter.
  • Prepare meringue by whipping 4 egg whites until frothy, add 1/4 cup sugar, and continue whipping until stiff peaks form. 
  • Set aside.
  • Pour hot filling into pie crust.
  • Immediately top with meringue, spreading and sealing at all edges of crust.
  • Bake about 15 minutes or until peaks are browned.
  • Cool completely.

Auntie Flo's Chocolate Pie

By: Florence (Edwards) Wright via Joy Schantz

Recipe History: I received this recipe from my Aunt Florence when I was first married. It makes a delicious chocolate pie!

2 eggs (separated)
1 cup cold water
3/4 cup sugar
3 heaping tblsps flous
3 level tblsps cocoa
3 tblsps butter
1 tsp vanilla
pinch of salt

Preheat oven to 375
Beat egg yolks well and add water.
Mix together sugar, flour, cocoa and salt; add to yolks and water.
Cook in top of double boiler over hot water until smooth and thick.
Add butter and vanilla.
Let cool.
Pour into a baked pie shell.
Cover with whipped meringue, using the 2 egg whites and 2 tblsps sugar.
Bake approximately 15 minutes or until meringue peaks are browned.

One-Step Pound Cake

By: Joy Schantz

Recipe History: This makes a 10-inch ring cake. I've used this recipe in place of shortcake served with strawberries, and other fresh or canned fruit.

2-1/4 cups flour
2 cups sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp grated lemon peel (optional)
1 tsp vanilla
1 cup margarine, softened
1 8-oz carton of yogurt or 1 cup sour cream
3 eggs

Preheat oven to 325.
Grease and flour a 12-cup tube pan.
Spoon flour lightly into measuring cup, and level off.
Combine all ingredients in large mixing bowl.
Blend at low speed.
Beat another 3 minutes at medium speed.
Pour into prepared pan.
Bake for 60-70 minutes until top of cake springs back when touched lightly in center.
Cool cake upright in pan for 15 minutes.
Remove from pan, and cool completely.

Tip: Glaze, if desired, with 1 cup powdered sugar and 1-2 tblsps lemon juice.