Recipes

French Vanilla Shake

Ingredients:

1 tray ice cubes
3 Tbsp. Mrs. Miller's French Vanilla Cappuccino mix
2 Tbsp. chocolate syrup
2 cups milk
1 heaping Tbsp. powdered sugar

Directions:

Place all ingredients in a blender. Mix well and serve!

Cappuccino Shake

Cappuccino Shake

Ingredients:

½ cup of hot water
¼ cup of Mrs. Miller's Original Cappuccino mix
2 ½ cups vanilla ice cream

Directions:

Stir together water and Cappuccino Mix until Mix is dissolved. Place in freezer or refrigerator to cool. Place ice cream into blender. Add cooled cappuccino and blend until smooth.

Apricot-Peach Thumbprint Cookies

Apricot-Peach Thumbprint Cookies

Ingredients:

3/4 cup Butter, softened
3/4 cup white Sugar
4 oz. Cream Cheese, softened
1 Egg
1 Tbsp. Lemon Juice
3/4 tsp. Lemon Zest
2-1/4 cups Flour
3/4 tsp Baking powder
1/4 tsp Salt

1/2 cup Mrs. Miller’s Apricot-Peach Jam

Directions:

Beat together butter, white sugar, and cream cheese until smooth. Add egg, lemon juice, and lemon zest and beat well. Combine flour, baking powder, and salt and stir into cream cheese mixture until just combined. Cover and chill until firm; about 2 hours. Roll Tablespoons full of dough into balls and place 2 inches apart on ungreased baking sheets. Using your thumb, make an indentation in center of each ball and fill with about 1/2 tsp of Apricot-Peach Jam.

Bake at 350° for 15 minutes or until edges are golden. Allow to cool 2 minutes on baking sheets before removing to wire racks to cool completely. Sprinkle with powdered sugar if desired.

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

Ingredients:

2-1/4 cups Flour
3/4 cup Sugar
3/4 cup cold Butter

1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 cup Sour Cream
1 tsp Almond Extract
2 Eggs
1 Pkg. (8 oz.) Cream Cheese, softened
1/4 cup Sugar
1 Egg
3/4 cup Mrs. Miller's Seedless Red Raspberry Jam
1/2 cup Almonds, sliced

Directions:

Combine flour and sugar. Cut in butter with a pastry blender or food processor. Separate out 1 cup of crumbs and set aside. 

Add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg to remaining crumb mixture; blend well. In a 9”-10" spring-form pan, spread the batter over the bottom and 2" up the sides. (Batter should be 1/4" thick on sides). Combine cream cheese, sugar, and remaining 1 egg in a small bowl; beat well. Pour into batter-lined pan. Spoon jam carefully over cream cheese mixture. Add almonds to reserved 1 cup of Crumbs. Sprinkle over jam.

Bake at 350° for 45-55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool. Remove sides of pan. Cut into wedges. Store in refrigerator.

Servings: 16

Chicken Parmesan with Noodles

Chicken Parmesan with Noodles

Ingredients:

2 lb. Chicken Breast Pieces or Breaded Chicken Patties
1 lb. Mrs. Miller’s Tomato Basil Noodles or Flavored Noodles of your choice
2 jar (25.5 oz.) Mrs. Miller’s Pasta Sauce (any flavor)
2 cups Mozzarella Cheese

Serve with Parmesan cheese

Directions:

Cook chicken until done, spread in a 9” x 13” pan. Cook Noodles according to package instructions, rinse and drain. Spread on top of chicken. Spread pasta sauce on top of mixture. Bake at 350° for 30 min. Spread Mozzarella cheese on top of mixture 5-10 min before baking time is completed.  Bake until cheese is melted. Serve with Parmesan cheese. 

Note: 

This recipe is made even better when you use 1/2 lb. bag Tomato-Basil Flavored Noodles mixed with 1/2 lb. Garlic Parsley Flavored Noodles!

Chicken Pot Pie

Chicken Pot Pie

Ingredients:

Crust
1 box refrigerated pie crusts, or 2 homemade crusts, see our recipe for Easy Pie Crust

Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
½ tsp. salt
¼ tsp. pepper
1.5 tsp. Mrs. Miller’s Chicken Soup Base + 1 ¾ cup water OR 1 ¾ cups chicken broth
½ cup milk
2 ½ cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Directions:

Heat oven to 425°F. Make pie crusts as directed on box using 9-inch glass pie pan. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Then stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Servings: 5-6

Crock Pot Lasagna

Crock Pot Lasagna

Ingredients:

1 lb. sausage
½ cup chopped onion

8 oz. Mrs. Miller’s Large Pot Pie Squares (half of a 16 oz. bag)

1 jar (25.5 oz.) Mrs. Miller’s Chunky Italian Pasta Sauce
2 cups cottage cheese
1 cup shredded Mozzarella cheese
½ cup grated Parmesan cheese
½ tsp. oregano
¼ tsp. salt

Directions:

In a medium skillet, cook sausage and onion over medium heat until meat is no longer pink. Drain excess grease. Place into a 4-5 quart crock pot. Cook Noodles according to package instructions. Rinse and drain. Place into crock pot with the sausage. Place remaining ingredients into crock pot and fold all ingredients gently until well mixed. Cook on low for 4 hours.

Servings: 6

Easy Ham Alfredo with Noodles

Easy Ham Alfredo with Noodles

Ingredients:

1 Pkg. 14 oz. Mrs. Miller’s Artichoke-Spinach Noodles
2 cups diced ham
1 ½ cups half & half
1 Tbsp. Mrs. Miller’s Beef Soup Base dissolved
1 ½ cups hot water
½ tsp. salt
¼ tsp. pepper
½ cup grated Parmesan cheese
1 cup shredded Mozzarella cheese

Directions:

Cook Noodles according to package instructions. Rinse and drain. Return to sauce pan. Add ham, half & half, beef soup base, hot water, salt and pepper and heat over medium heat, stirring occasionally until heated through. Then add Parmesan cheese and Mozzarella cheese and fold in just before serving.

Layered Tomato Basil Bake

Layered Tomato Basil Bake

Ingredients:

1 lb. Mrs. Miller’s Tomato Basil Noodles
2 lbs. ground beef, season with salt and pepper
32 oz. jar of Mrs. Miller’s Pasta Sauce (any flavor).
6.5 oz. jar mushrooms, drained
Pepperoni slices
2 cups mozzarella cheese

Directions:

Cook Noodles according to package instructions, rinse, and drain. Brown ground beef until done. Layer beef, noodles, sauce, mushrooms, and pepperoni slices in a 9"x13" pan. Bake at 350° for 20 minutes. Spread Mozzarella cheese on top and place casserole back in oven until cheese is melted

Mexican Lasagna

Mexican Lasagna

Ingredients:

2 lbs. ground beef
¾ cup chopped onion
2 tsp. oregano
1 can refried beans
1 jar (32 oz.) Mrs. Miller’s Pasta Sauce (any flavor)
16 oz. package Mrs. Miller's Large Pot Pie Squares
1 ½ cup sour cream
1 cup shredded cheese

Directions:

Brown ground beef, onion, and oregano in a skillet. Add refried beans and pasta sauce to beef mixture. Once beef is done, simmer for 10-15 minutes. Place a thin layer of meat mixture on the bottom of a 9" x 13" pan. Place a layer of uncooked Pot Pie Squares on top. Continue alternating layers of meat mixture and squares until pan is ¾ full. Top layer should be meat mixture.

Spread sour cream on top of final layer and then sprinkle shredded cheese on top. Place in refrigerator overnight.

Bake covered at 350° for 1 hour until done.

Orange Spice Glazed Ham

Orange Spice Glazed Ham

Ingredients:

8 oz. Mrs. Miller’s Orange Marmalade
1 Cup Water
1/2 Cup orange juice
1/4 Cup raisins
1/8 tsp. cinnamon
1/8 tsp. cloves

2 Tbsp. Cornstarch
1/4 Cup orange juice

Directions:

Combine Marmalade, water, orange juice, raisins, cinnamon, and cloves in a medium sauce pan; bring to a boil. Reduce heat and simmer for 15 minutes. Combine cornstarch and orange juice in a small bowl and mix well with a fork. Add to marmalade mixture while stirring rapidly; continue to boil stirring constantly until thickened.

Brush over ham about 1 hour before removing from oven.

Yield: about 3 cups

Pasta with Italian Meatballs

Pasta with Italian Meatballs

Ingredients:

1 cup Water
12 slices Bread

2 lbs ground Beef
4 Eggs
½ cup Parmesan cheese
2 Tbsp. dried Parsley
2 tsp. Garlic salt
½ tsp Black pepper

64 oz. Mrs. Miller’s Chunky Italian Pasta Sauce
12 oz. Mrs. Miller’s Angel Hair Noodles or your favorite Mrs. Miller's Old Fashioned Egg Noodles

Directions:

Pour water over bread. Stir slightly with fork. Let soak. Mix ground bee, eggs, Parmesan cheese, parsley, garlic salt, and black pepper. Add bread mixture and mix well. Form balls and place on greased baking sheet. Bake at 350° for 30-45 minutes or until center is no longer pink. 

Pour pasta sauce into a large pot and bring to a boil over medium heat. Reduce heat and add meatballs. Simmer 30 minutes on low heat. Cook Noodles according to package instructions. Rinse and drain. Toss with butter. Serve meatballs and sauce over Noodles. Sprinkle with Parmesan Cheese.

Tangy Chicken Fajitas

Tangy Chicken Fajitas

Ingredients:

1/2 cup olive oil
1/2 cup white vinegar
1/2 cup fresh lime juice
2 (0.7 oz. each) dry Italian salad dressing mix

3 whole boneless skinless chicken breasts, cut into thin strips
1 onion, sliced
1 green pepper, sliced

Directions:

Combine olive oil, white vinegar, lime juice, and salad dressing mix in a large shallow container or large plastic Ziploc bag.

Add chicken breasts, onion, and green pepper. Cover and marinate for 3-6 hours. Drain well. In a large skillet, heat oil on high heat. Sauté chicken and vegetables until chicken is cooked through and onion is translucent. Serve with "Best Spanish Rice" in the side dish section, tortillas, sour cream and Mrs. Miller’s Chunky Salsa.

Servings: 6

Amish Peanut Butter & Banana Sandwich

Amish Peanut Butter & Banana Sandwich

Ingredients:

2 thick slices of bread (homemade preferred)
4 Tbsp. Mrs. Miller’s Peanut Butter Marshmallow Spread
½ of a large banana

Directions:

Butter one side of each slice of bread. Spread 2 Tbsp. of Peanut Butter Spread on the non-buttered side of each bread slice, staying ½-inch away from the edges to prevent overflow. Cut banana lengthwise into three slices. Arrange on top of the Peanut Butter on one side of the bread. Make a sandwich with the buttered sides of the pieces of bread out. Place sandwich into a pre-heated non-stick skillet. Fry over medium/high heat until both sides are golden brown, flipping once. Serve with pancake syrup and whipped cream.

Servings:

Broccoli Cheese Noodle Soup

Broccoli Cheese Noodle Soup

Ingredients:

3/4 cup chopped onion
6 cups water
4 Tbsp. Mrs. Miller’s Chicken Soup Base OR 6 chicken bouillon cubes
8 oz. Mrs. Miller’s Fine Egg Noodles
2 tablespoons butter
1 tsp. salt
1/8 tsp. garlic salt
20 oz. (2 packages) frozen chopped broccoli
6 cups milk
1 lb. Velveeta cheese, cubed

Directions:

Heat butter in a large pan. Add onions and sauté for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally, until cubes are dissolved. Next add noodles and salt. Cook, uncovered for 3 minutes, stirring occasionally. Stir in frozen broccoli and garlic salt and cook for 4 minutes. Turn down heat. Add milk and cheese. Do not allow to boil once milk and cheese have been added. Turn on low heat until cheese is completely melted and broccoli is tender.

Servings: 8

Note: For a healthier option, try using Mrs. Miller’s Low Sodium Chicken Soup Base. This recipe is very easy and delicious! Great choice to warm you up on a cold winter day.

Creamy Green Bean Soup

Ingredients:

8 cups water
2 Tbsp. Mrs. Miller's Ham Soup Base
1 1/2 lb. fully cooked ham, chopped
6 cups fresh green beans, trimmed and cut into 3/4 inch pieces
3 cups cubed and peeled potatoes
1 large sweet onion, thinly sliced

1 cup cream
salt and pepper to taste

Directions:

Place ingredients, minus cream and salt and pepper, into a large pot and bring to a boil; reduce heat to med-low. Simmer until beans are very tender, about 45 minutes. Add cream and salt and pepper and serve.

Note: We recommend sautéing the ham and onions in butter before adding remaining ingredients.

French Onion Soup

French Onion Soup

Ingredients:

4 Tbsp. Butter
1 tsp. salt
2 large Red Onions
2 large Sweet Onions

8 cups water
4 Tbsp. Mrs. Miller’s Chicken Soup Base
4 tsp. Mrs. Miller’s Beef Soup Base
1/2 cup red wine
1 Tbsp. Worcestershire Sauce
pinch of dried thyme

1 Tbsp. Balsamic Vinegar
Salt & pepper to taste

6 slices Swiss cheese
3 cups Garlic & Butter croutons

Directions:

Melt Butter in a large pot over med-high heat. Stir in Salt & Onions. Cook 35 minutes stirring frequently, until onions are caramelized and almost syrup. Add water, chicken soup base, beef soup base, red wine, Worcestershire sauce, and thyme. Simmer over medium heat for 20 min. Add vinegar and salt and pepper. Then ladle into 6 large bowls. Divide cheese and croutons evenly among serving bowls & serve.

Servings: 6

Grilled Turkey Sandwich with Hot Pepper Jelly

Grilled Turkey Sandwich with Hot Pepper Jelly

Ingredients:

4 slices Bread

1/4 cup Mrs. Miller’s Hot Pepper Jelly
1/4 cup Mayonnaise

4 thin sliced Smoked turkey breast
2 large slices Swiss Cheese, medium sliced
2 large thin slices of Tomato

Directions:

Butter one side of each slice of bread. Mix together hot pepper jelly and mayonnaise and spread onto non-buttered side of each slice of bread. Layer turkey breast, Swiss Cheese, and tomato over pepper jelly and make 2 sandwiches with buttered sides out. Place into pre-heated, non-stick skillet and fry over medium-low heat until golden on each side, flipping once.

Spinach Lentil Stew

Spinach Lentil Stew - square.png

Ingredients:

1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil

5 cups water
1 cup lentils, rinsed
4 tsp. Mrs. Miller’s Chicken Soup Base
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1 bay leaf

1 cup chopped carrots
1 can (14.5 oz.) diced tomatoes, do not drain
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry.

1 Tbsp. red wine vinegar

Directions:

Sauté onion, garlic, and olive oil in a large saucepan until tender. Add water, lentils, soup base, Worcestershire sauce, salt, thyme, pepper, and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Add carrots, tomatoes, and spinach and return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in red wine vinegar. Discard bay leaf. Serve over cooked wild rice.

Servings:

Taco Bean Soup

Taco Bean Soup

Ingredients:

1 lb. Sausage, browned, crumbled, and drained
1 can 16 oz. Mrs. Miller’s Hot or Mild Chunky Salsa
1 can 14.5 oz. Tomatoes, diced and not drained
1 can 15 oz. Corn, not drained
1 can 15 oz. Black Beans, not drained
1 can 15 oz. dark red Kidney Beans, not drained
1 envelope dry Hidden Valley Ranch dressing mix
1 envelope dry Taco Seasoning
1 can 4 oz. green Chilies, chopped
1 small Onion, diced

Directions:

Combine all ingredients in a large pot and bring to a boil over medium heat, stirring occasionally. Simmer on low heat for about 30 minutes. 

Serve with crushed tortilla chips or corn chips, shredded cheddar cheese and sour cream. 

Note: You may also place all ingredients into a crock pot and cook on low for 4-6 hours.