3 cups diced cooked potatoes (boil for 20 minutes) You can also used canned potatoes.
6 tablespoons butter
3 tablespoons flour
1 ½ cups milk
1 cup shredded cheddar cheese
Salt and pepper
1 cup bread crumbs
Place potatoes in shallow baking dish. In sauce pan melt butter. Reserve 3 tablespoons and set aside. To the butter add 3 tablespoons flour. Stir in until well blended. Gradually stir in milk. Continue cooking until smooth and thick. Add cheese and continue to cook until cheese has melted. Pour over potatoes, mix gently. Mix bread crumbs with remaining butter and sprinkle over potatoes. Bake at 400 degrees for 15 minutes. Then broil until golden brown.
This ain't you're Granny's asparagus! My family would turn up their noses to asparagus until I tried this yummy way of preparing it.
2 bunches of medium asparagus
2 tbsp extra virgin olive oil
½ tsp salt
2 tsp minced garlic
Freshly ground pepper
Grated or shaved Parmesan, Optional
Preheat the oven to 450 degrees. Trim the woody ends from the asparagus, usually about 1 ½ inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt pepper, pepper, and minced garlic and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through
This is the easiest way I have found to make BBQ Pork Steaks. When I grill I always burn the food. When I tell the family I am going to grill they whine and carry on like I am pulling out their fingernails! But when I made them last month they were all very excited and complained that I didn't make enough for leftovers! :)
First I take a bunch of steaks and season them with our favorite seasonings. Then I take them to the grill with the burners on high. I stay with it, never leave cooking pork! I let the grease burn and bring up flames. This makes the fat parts kind of crispy. I cook them like this, flipping them very often, until they are crispy on the edges and done most of the way. In a roasting pan I layer a thin layer of BBQ sauce, coat a pork steak good, and keep layering them in until all are coated well. I put a tiny bit of water in the BBQ bottle, shake it, and dump it over the top. Finally I bake them in the oven on 350 for 90 minutes.
Talk about the most tender pork steaks you have ever seen in your life! Serve them up with some baked beans and potato salad! Yummy!
At the thought of French Onion Soup my family was kind of skeptical. My son was definately against it. But everyone really liked it. Except my son, he would never admit to liking anything!
½ cup unsalted butter (1 stick)
4 onions, sliced
2 garlic cloves, chopped (2 tsp minced garlic)
2 bay leaves
2 fresh thyme sprigs
Salt and pepper
1 cup red wine (I used 1 cup of beef broth in place of the wine)
3 heaping tablespoons all-purpose flour
2 quarts beef broth
Sliced french bread
½ pound grated Gruyère (I used swiss cheese)
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and paper (to your liking) and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine (beef broth), bring to a boil, reduce the heat and simmer until the wine (beef broth) has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme springs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season to taste with salt and pepper.
When you’re ready to eat, preheat the broiler. Put the bowls on a baking sheet lined with foil. Ladle the soup into oven safe bowls, top each with two slices of french bread (or one if that is all that fits) and top with cheese. put the bowls into the oven until cheese is melted and bubbly.
Serve right away.
3 pounds potatoes, chopped into cubes
1 heaping teaspoon minced garlic
2 teaspoons salt
2 teaspoons season salt
Olive oil
Spray a 9×13 inch baking dish with non-stick cooking spray. Add the potatoes. Pour enough olive oil over to coat liberally. Add the minced garlic, salt, and season salt. Toss to coat the potatoes well. Bake at 400 degrees for 1 hour or until tender and golden brown. You will need to stir them a couple times during the backing.
I think it is called Texas because it is BIG. The recipe calls for a pan that is 15″ X 10″. The cake is not thick like most. It is about an inch thick. But oh so yummy!
Ingredients
1 cup butter, cubed
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon almond extract
1/4 teaspoon baking soda
Frosting
1/2 cup butter, cubed
1/4 cup milk
4-1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
1 cup chopped walnuts (optional)
In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes. For frosting, in a large saucepan, bring butter and milk just to a boil. Immediately remove from the heat; stir in confectioners’ sugar and extract. Stir in walnuts; spread over warm cake. Cool completely. Yield: 20 servings.
Variations: Use a little food coloring in the icing before you pour it on the cake. Dresses it up for the holidays!
You can change this recipe up any way that your family would like it best. Mine likes it somewhat Mexican style, served with salsa...
1 pound sausage
1 chopped green pepper
1/2 onion, chopped
8 eggs
1 can of crescent rolls
1 cup grated cheddar cheese
Preheat oven to 350 degrees. Line a 8 x 8 or 9 x 9 casserole dish with the crescent roll dough forming a nice thin crust for the casserole. Brown the sausage and drain the grease. Beat the 8 eggs. Over the crescent rolls layer the sausage, green peppers, onions (any other great things you like to add; jalapenos). Then pour the beaten eggs slowly over everything. Give the pan a slight shake so that the egg gets down around the meat. Take the cheese and sprinkle over the top. Place in hot oven for 45 to 60 minutes.
This is great with salsa and served with sliced fruits.
1/2 stick of butter, melted
1 cup milk
1 egg
1 1/4 cup cornmeal
1 cup all purpose flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp salt
Preheat oven to 400* Melt the butter and mix in the egg and milk. In a separate bowl mix the dry ingredients. Add all at the same time to the liquid mixture. Stir until flour is coated. Mixture will be slightly lumpy. Pour into a greased 9×9 baking dish. I use an 8 inch cast iron skillet. Bake for 20 minutes or until a toothpick comes out clean.
4 lbs. Hamburger
2 cups cornflakes
4T soy sauce
4 eggs
4T parsley flakes
1/2 t pepper
1/2 t salt
2/3 cup ketchup
4T onion
Put all the above ingredients into a large mixing bowl or even a stand mixer such as Kitchen Aid or Bosch. Mix together very well. Form golf ball size pieces and set them in 2 9×13 inch pans. You can simply bake them at this point in a 350 degree oven for 45 minutes to 1 hour. Serve in spaghetti sauce, or gravy or you can make the sauce below. If you use this sauce, pour over the meatballs before they bake. This tastes very good served with rice pilaf.
Sauce:
2 (16 oz) cans jellied cranberry sauce (I have never looked to see if this sauce can be found made without sugar, but that would be my first choice)
2 (12 oz) bottles chili sauce (I don’t have a healthier alternative for this one)
4T brown sugar (I would use Sucanat)
2T lemon juice
Mix these ingredients together in a small bowl and pour over unbaked meatballs. Bake uncovered at 350 for about 1 hour.
3 cups cooked, peeled, and whipped sweet potatoes
1/2 cup margarine softened
1 cup sugar
2 eggs
1 tsp vanilla
Topping:
1/2 cup margarine softened
1/3 cup flour
1 cup light brown sugar
1 cup chopped pecans
Preheat oven to 350 degrees. Combine first 5 ingredients and pour into 9x9 greased casserole. Prepare topping and spoon over top. Bake for 30 minutes.
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