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Orange Snowman

June 13, 2018

Ingredients:

Directions:

In a blender, combine orange juice concentrate, milk, water, sugar, vanilla, and ice. Blend until smooth. Pour into glasses and serve.

Enchilada Casserole!

May 18, 2018

Enchilada Casserole

Ingredients:

1 (15 ounce) can black beans, rinsed and drained

1 lb ground beef, browned and drained

 2 cloves garlic, minced

 1 onion, chopped

 1 (4 ounce) can diced green chile peppers

 1 jalapeno pepper, seeded and minced

 6 (6 inch) corn tortillas

 1 (19 ounce) can enchilada sauce

 1 (6 ounce) can sliced black olives (optional)

 8 ounces shredded Cheddar cheese

Directions:

  1. Preheat oven to 350 degrees (175 degrees C). Drizzle a little oil a 9x13 inch baking dish. 
  2. In a medium bowl, combine the beans, ground beef, garlic, onion, chile peppers, and jalapeno pepper. Pour enchilada sauce into a shallow bowl. 
  3. Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese. 
  4. Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.  

Ice Cream Cake

April 24, 2018

Ingredients:

24 ice cream sandwiches
8 ounces of Cool Whip
2 King-size Butterfinger candy bars, chopped up
10 ounces chocolate syrup
1 8oz. bottle caramel topping

Directions:

Arrange in six layers in a 9x13-inch pan
First layer: 12 ice cream sandwiches, placed over bottom of pan.
Second layer: half the container of Cool Whip®.
Third layer: half of the chopped-up Butterfinger® bars topped with half of the chocolate syrup and half of the caramel topping.
Fourth layer: the rest of the ice cream sandwiches.
Fifth layer: the rest of the Cool Whip®.
Sixth layer: the rest of the chopped-up Butterfinger® bars, topped with the rest of the caramel topping and the chocolate syrup.
Freeze and eat as desired.

Jalapeno Ranch Dip

January 10, 2018

Jalapeño ranch dip

1 cup sour cream

1 cup mayonnaise

5 tablespoon dry Ranch Dressing Mix

1/2 cup pickled jalapeno peppers

1/2 cup fresh cilantro

2 tablespoons fresh lime juice

Directions

Wash and dry the cilantro. Use only the tops of cilantro, discarding the majority of the cilantro stems. Chop cilantro into coarse pieces. Place sour cream, mayonnaise, dry Ranch Dressing mix, jalapeno peppers, lime juice, and coarsely chopped cilantro into a blender. Pulse 7 or 8 times. Pour dip into serving bowl. Refrigerate for 2 hours before serving.

Christmas Crinkle Cookies!

December 24, 2017

Christmas Crinkle Cookies:

Ingredients:

1 cup unsweetened cocoa powder

Directions:

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

2. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Buckeyes

November 24, 2015

Buckeyes

Did you know that Michelle is originally from Cincinnati, Ohio? It's no coincidence that one of her favorite desserts are called Buckeyes. These mouth-watering morsels filled with peanut butter and chocolate are a staple at the Duggars' holiday feasts and are usually provided by one of Michelle's older sisters. 

Ingredients for Buckeyes

1 lb creamy peanut butter

2 sticks softened butter

1 1/2 teaspoon vanilla

1 lb confectioners' sugar

4 cups semisweet chocolate chips

In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.

Chill in freezer until firm, about 30 minutes.

Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. 

Press a toothpick into the top of the peanut butter ball as the handle for dipping into the chocolate. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving!

Yields about 60 buckeyes.

The Finished Product:

Homemade Rolls

November 24, 2015

Homemade Rolls

Combine the following 5 ingredients in large bowl and cut with pastry cutter:

1/2 c. shortening

1/2 c. sugar

1 t. salt

2 pkg. yeast

2 c. flour

Beat 2 eggs in a 2 c. measuring cup.

Fill cup to 2 cup mark with hot water. Pour over dry mixture. 

Slowly add 3 c. flour.

Cover. Let rise 20 minutes in a warm oven. 

Pour onto a floured surface.

Knead. Flatten with hands into a large pizza shape. Cut with a pizza cutter into 16 slices.

Roll up from wide end to a point. Place in greased pans leaving space for rolls to double in size. 

Can shape like a crescent or lay on the side where swirl shows.

Cover. Let rise in warm oven at least 20 min. Remove from oven.

Preheat oven to 375F. Bake 20-30 min. depending on how dark you prefer rolls. 

Enjoy!

1 cup white flour (+ a little extra for sprinkling in pan and on top of bread)

3/4 or 1 cup wheat meal

1/2 teaspoon salt

1 teaspoon soda

1 egg *

3/4 cup buttermilk (or 3/4 cup milk & 1 TBSP. white vinegar or lemon juice)

Preheat oven to 425. Mix dry ingredients with egg, then add 3/4 cup buttermilk (can add a little more if it dough is to dry and doesn't "pull away from the sides" easily.) Mix with spoon. Sprinkle flour on top and sides of bread dough in bowl. Sprinkle flour in bottom of pan. Roll dough from bowl into pan. Use knuckles to gently push bread down. Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks. Let rise 20 min. Bake in oven at 425 for about 20-25 min. Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked. Makes one little loaf.

*Can be made without an egg, but will have to be eaten in the same day.

NOTE: ™ = Trademark. All trademarks are property of their respective owners. Results may vary. All recipes are valid for non-commercial useotherwise written permission must be obtained from the The Jim Bob & Michelle Duggar Family. © Copyright 2011

Cherry Vanilla Punch

February 1, 2015

1 quart Breyers Cherry Vanilla Ice Cream

1 (3 quart, 64 fl. oz.) Welch's White Grape Cherry 100% Juice No Sugar Added

1 (2 liter) Twist Up or 7-Up

Chill juice & 7-Up. Soften ice cream. Mix together for a delicious punch!

NOTE: ™ = Trademark. All trademarks are property of their respective owners. Results may vary. All recipes are valid for non-commercial useotherwise written permission must be obtained from the The Jim Bob & Michelle Duggar Family. © Copyright 2011

1 box yellow cake mix

2 boxes vanilla pudding mix

5 bananas

Prepare cake mix & pudding as directed on boxes. After baking cake, spread pudding evenly on top. Slice bananas and layer over pudding. Enjoy!

Duggar Size It!

1 Industrial Size Cake Pan (or two 9x13 pans)

2 Boxes Yellow Cake Mix (and whatever ingredients is needed to make the cake from the box recipe: i.e. eggs, oil...)

4 Boxes Vanilla Pudding (plus the milk needed to make it : )

8 Bananas

Prepare yellow cake as directed & bake. After cake is finished baking use a butter knife to make 1 inch holes all over cake (removing the cake from the holes made).

In a bowl mix pudding as directed on box. Pour pudding over cake, making sure it fills in holes made earlier with knife. Slice bananas & lay on top of cake. Refrigerate until cold. Serve & enjoy!

NOTE: ™ = Trademark. All trademarks are property of their respective owners. Results may vary. All recipes are valid for non-commercial useotherwise written permission must be obtained from the The Jim Bob & Michelle Duggar Family. © Copyright 2011

2 cookie sheets

2 sticks melted butter

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 tsp. pure vanilla (2 tsp. if using imitation)

2 1/4 cups all purpose four

1 ts. baking soda

1 tsp. salt

3 cups chocolate chips

Preheat oven to 350°. Blend butter and both sugars until soft. Add eggs, vanilla, flour, baking soda and salt. Mix well. Gently mix in chocolate chips. Scoop by tablespoon size onto cookie sheets. Bake at 350° for 5-7 minutes, or until lightly brown. Very Important!: Squish all sides of cookie together using a spoon or your fingers. Bake 1 additional minute. Let sit 2 minuets on cookie sheet before removing to cool. This sets the bottom & gives that small amount of crunch. Makes a difference. Makes 2 dozen cookies.

NOTE: ™ = Trademark. All trademarks are property of their respective owners. Results may vary. All recipes are valid for non-commercial useotherwise written permission must be obtained from the The Jim Bob & Michelle Duggar Family. © Copyright 2011

This recipe yields about 24ish biscuits depending on how big you make them, but for my family it feeds 8-10 people if served with veggies. Enjoy!

Jason's Quick Pickles

January 12, 2015

This year, Jason decided on his own to grow a vegetable garden. The cucumbers did amazing, and he decided to make pickles. They turned out delicious! We have all been enjoying the wonderful fruits...err, vegetables of his labor!

James' Sassafras Root Beer

January 12, 2015

James is the ultimate sassafras root finder! It is not uncommon for us to come into the kitchen and see him cleaning, chopping or boiling sassafras in one of our large pots.
Recipes from Mamma Carmen's Raw Food Class...We have no additional information available concerning these recipes. They were copied directly from the recipe sheets handed out at the Raw Food Class.