Potato Casserole

I found a similar recipe on Food Network by Trisha Yearwood’s recipe.  She used a pressure cooker to cook the potatoes, but I simply boiled mine.  I made a few minor adjustments to her recipe.  This is a great dish for Sunday dinners, pot lucks, etc.   

6 large russet potatoes

Pinch of salt

8 ounces sliced bacon

1 cup milk

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup (1/2 stick) unsalted butter

1/2 teaspoon garlic powder

1/4 teaspoon pepper

2 cups shredded Colby Jack or cheddar cheese

sliced green onions (optional)

 Peel and cube potatoes.  Place in large pot, cover with water, and add a pinch of salt.  Bring to a boil.  Boil until fork tender.  About 15 minutes of boiling time.  While potatoes are boiling, preheat oven to 350 degrees.  Fry bacon and drain on paper towels.  Once bacon is cool enough to touch, crumb and set aside.

When potatoes are done, drain and return to pot.  Either use a masher or mixer to get to mashed potato consistency.  Add milk, mayonnaise, sour cream, butter, garlic powder, and pepper.  Blend well and until smooth.  Fold in 1 cup of cheese and half the bacon crumbs.

Spray a casserole dish with cooking spray.  Pour potato mixture into dish and top with 1 cup of cheese and the rest of the bacon crumbles.  Bake for 25-30 minutes.

Top with sliced green onions. 

  

Kay's Waldorf Salad

Traditional Waldorf Salad has apples, grapes, celery, and walnuts tossed in mayonnaise.  My mother made us this salad often.  Over the years, I have made a few additions and changes.  Here is the one my husband and I enjoy most.

2 Granny Smith apples, washed and cubed (don't peel)

2 Red Delicious apples, washed and cubed (don't peel)

2 Gala apples, washed and cubed, (don't peel)

3/4 cup of chopped honey glazed pecans (we like prefer over walnuts)

1 cup celery, sliced thin

3/4 cup of dried cranberries or golden raisins

8 red grapes sliced in thirds

8 green grapes sliced in thirds

1 Tablespoon sugar (white or brown)

3/4  cup mayonnaise (add 1 tablespoon at a time if more is needed to coat salad

juice of one medium lemon

Optional 1/2 cup whipping cream, whipped

In a large mixing bowl, add diced apples and toss the juice of the lemon over them.  This not only adds flavor but helps to keep the apples, especially the Red Delicious from turning brown.  In a small bowl, mix sugar with mayonnaise and blend until mayonnaise is thinned.  Add all other ingredients to apples and lightly toss to mix.  Pour mayonnaise over mixture and toss until all is coated well.  If you need to add more mayo for your tastes, add it 1 tablespoon at a time. Store covered in refrigerator.  Sometimes right before serving I mix in 1/2 cup of whipping cream that I have whipped well.  

 

Pumpkin Bread with Cinnamon Glaze

I found a recipe for pumpkin bread with caramel glaze on Taste of Home. 

This recipe was developed using that as the

My grandson does not like caramel, but loves cinnamon, so we have glazed the loaves in a delightful cinnamon glaze.  This bread not only tastes divine, but it fills your house with a heavenly aroma.  Great with coffee or hot tea.  This makes 2 8x4 loaves.
 
Bread ingredients:
3-1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) pumpkin
1 cup vegetable oil
4 large eggs, room temperature, lightly beaten
2/3 cup water
1 cup chopped pecans
 
Cinnamon glaze ingredients:
1 ½  cups powdered sugar
3 tablespoons butter melted
3-6 tablespoons milk
¼  teaspoon vanilla extract
½ teaspoon cinnamon
 
Preheat oven to 350 degrees. Lightly spray loaf pans with cooking spray or rub with butter to coat.  (I use Baker’s Joy cooking spray.)
 
In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans.   Divide batter equally between the loaf pans.
Bake for 60-65 minutes or until toothpick inserted in the center comes out clean.  Let cool 10 minutes and then remove from pans to baking rack. 
Make the glaze with the loaves are cooling, but you want to top them warm, but not hot.  Your glaze will melt if the loaves are too hot. 
To make glaze combine all ingredients in a bowl and mix by hand.  Add 3 tablespoons of milk at first and then add additional ones until you get the consistency needed to glaze the loaves.  You want it slightly thick, but about to be poured. 

 

 

 

  

Grandma's Chicken Salad

Normally, when I make chicken salad, I use mayo, celery, grapes, onions, and
pecans, but this is not the chicken salad that I grew up eating.  Here is OLD FASHIONED chicken salad like your grandmother used to make.

3 cups of cooked chicken, diced

1 half small onion, finely diced (used yellow or red)

1 green onion, sliced thin

1-2 stalks of celery, diced

2 boiled eggs, diced

3 Tablespoons of sweet or dill pickle relish

3/4 cup of mayonnaise

1/2 teaspoon paprika

1/2 teaspoon pepper

1/2 Tablespoon seasoned salt

1/2 Tablespoon of mustard (I don't always add this, but it gives it a bit of tang)

chopped dill or parsley to garnish

Mix all ingredients in large bowl.  Add more mayonnaise if needed.  Sprinkle with chopped dill or parsley.  

Kay's Chicken Bacon Ranch Casserole

There are days when we want to have a good meal for the family, but we just don't have the time to cook.  Here is one that can be prepared and cooked in less than 45 minutes.  Plus, it is a great way to use any leftover chicken you might have in the fridge. It's a wonderful Sunday meal for after church! 
 

8-10 slices of thick bacon, fried and crumbled (Reserve 2 slices for topping)

16 ounces of sturdy pasta, such as bowties, penne, or spirals, boiled

3 cups of cooked chicken, diced

1 package of dry Ranch salad dressing

3 cups of jarred Alfredo sauce, ( I like Bertoli)

1 cup shredded Parmesan cheese, divided

2 cups shredded Mozzarella cheese, divided

1 teaspoon garlic powder

pepper to taste

Parsley to garnish

Preheat oven to 350 degrees.  While oven is preheating, fry, drain and crumble bacon.  Set aside.  While pasta is boiling, dice cooked chicken and place in a large mixing bowl.  Add Alfredo sauce, ranch powder package, garlic powder, pepper, 1/2 cup of Parmesan cheese, 1 cup of Mozzarella cheese, and bacon crumbles.   Mix well.  Drain pasta and let cool a 2-3 minutes.  Stir into bowl and make sure everything is thoroughly coated with sauce.  Spray 9x12 casserole dish and pour in pasta mixture.  Top with remaining cheeses and reserved bacon pieces.  Bake for 25 minutes or until cheeses are melted and bubbly. Remove from oven and garnish with parsley. Serve with a salad for a great meal! 

Texas Toast Sloppy Joes

If you want something a little different for dinner, here is a great option.

It is quick and easy and so tasty.  Kids love them.  

1 pound ground beef

1 Tablespoon minced garlic, (I used the jar kind)
14.5 ounce can diced tomatoes, (don't drain)
1 cup ketchup
1/2 cup bottled barbecue sauce

1 Tablespoon prepared yellow mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon brown sugar

a dash or two of pepper
1 box (8 slices) frozen garlic Texas toast
1 cup shredded cheddar cheese or your favorite cheese

In a large skillet, brown ground beef and drain. 

Return to skillet.

Add garlic and cook over medium high for 2-3 minutes.

Add ketchup, tomatoes, barbecue sauce, Worcestershire sauce, mustard, sugar, and pepper.

Stir until well mixed with meat.

Bring to a light boil over medium heat and let cook for 10-12 minutes. Stir often so that it does not stick or all liquid is gone. 

While meat is simmering, prepare the toast according to the package directions.  Put foil or parchment paper on baking pan for easy clean up.  

When toast is done, top with meat mixture (use a slotted spoon so that you don't get too much liquid on bread).  

Sprinkle the top of the meat with cheese.

Bake for 2-3 minutes or until cheese is bubbly and melted.  

ENJOY!

Slow Cooker Garlic Parmesan Potatoes

I found a recipe for these online at The Magical Slow Cooker. 

I made a few adjustments and the results are awesome.  This is a great side to put on in the morning and have ready when you come home from work or running errands.  It, also, frees-up the stove top and oven when you have lots of other dishes to prepare.
 
3 lbs. red potatoes about 8 cups after being cut
1/4 cup extra virgin olive oil
2 Tablespoons minced garlic (can use fresh garlic or jarred)
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. Italian seasoning
1/4 cup grated Parmesan cheese (Kraft shaker kind is fine)
2 Tablespoons margarine or butter
½ cup fresh shredded Parmesan cheese
 
Clean and cut your potatoes in wedges (four pieces per potato). Do not peel. 
Spray slow cooker.  Place potatoes in cooker.
Mix olive oil, minced garlic, salt, pepper, and Italian seasoning.  Pour over potatoes and mix to thoroughly coat all potatoes.  Shake/sprinkle grated Parmesan on top of potatoes.  Cover with lid and cook on low for 6-7 hours or high for 4-5 hours.  Don’t remove the lid the entire time.  When ready to serve, add margarine/butter and fresh Parmesan cheese and lightly toss to coat. 
 
NOTE:  You may substitute Yukon gold potatoes or fingerlings but don’t use Russet potatoes; they will fall apart and be mushy. 

Old World Chicken Cacciatore

This is an amazing recipe that I adapted for a few I saw online and in magazines.  It makes a rich tomato-based sauce with the tender fall of the bone chicken that will make your dinner guests or family asking for it often.  Plus, it is super easy to make.

3 tablespoons olive oil, divided
6 bone-in skinless chicken thighs (you can use boneless or breasts, but the flavor will not be as rich)
Salt and pepper, to season
1 large onion, diced
2 tablespoons minced garlic which is about 5 cloves/toes
1 small yellow bell pepper, diced in rather large pieces
1 small red bell pepper, diced in rather large pieces
1 large carrot, peeled and sliced
10 oz (300g) mushrooms, sliced
1/2 cup pitted black olives
2 tablespoons each freshly chopped parsley and basil plus more to garnish
1 teaspoon dried oregano
2 sprigs of thyme
150 ml red wine (if you don’t like to cook with wine, use 2/3 cup chicken broth with ½ tablespoon of red wine vinegar
1 16 ounce can diced tomatoes
2 tablespoons tomato paste
3 medium Roma tomatoes, diced
1/2 teaspoon red pepper flakes

Season chicken with salt and pepper.
Heat 2 tablespoons oil in a large skillet that has a lid.  Sear chicken over medium heat on both sides until golden, about 4-5 minutes each side. Remove from skillet and set aside.
Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
Add crushed tomatoes, tomato paste, Roma tomatoes and red pepper  flakes. Season with more salt and pepper to your tastes.
Allow tomato and vegetables to come to a light boil.  Return chicken to skillet and cover with sauce.  Continue to boil for about 3 minutes and then cover and reduce heat to simmer.
Cook 45 minutes to 3 hours—the longer the cook time; the richer the flavor.
Add black olives and cook 10 more minutes.
Serve over pasta, rice, potatoes or as is with sides of crusty bread.

Easy Sweet and Sour Pork in Slow Cooker

We love Chinese food; I especially like sweet and sour chicken or pork.  Here is a recipe I have created for pork in the slow cooker.

4-5 thick-cut boneless pork chops (1-inch thick)
1 cup pineapple juice

1/2 cup ketchup

3/4 cup brown sugar

2 Tablespoon minced garlic

1/2  cup low sodium soy sauce

4 Tablespoons rice wine vinegar

1/2 teaspoon ground ginger

1/2 teaspoon black pepper for sauce

1 red bell pepper

1 green bell pepper

1 16 ounce can pineapple chunks (canned and drained, not fresh)

3 tablespoons cornstarch

3 tablespoons water

Salt, pepper and garlic powder to season meat

Green onions thinly sliced or sesame seeds(for garnish)

 

Line or spray your crockpot/slow cooker.

In a medium mixing bowl, whisk together the pineapple juice, ketchup, brown sugar, soy sauce, minced garlic, black pepper, ground ginger, and rice wine vinegar.

Cut pork chop into 1-inch pieces. Remove stem and seeds from bell pepper and then cut into 1-inch pieces.

Lightly, salt, pepper, and garlic powder pork pieces. Place pork chops, bell pepper, and pineapple in slow cooker. Pour sauce over the top and stir to coat everything.

Place lid on slow cooker and cook for 6 hours on LOW heat or 3 hours on HIGH heat. (The internal temperature of your pork should be 170 degrees F.)

Once at the done temperature, remove the meat and vegetables and place in a covered bowl. 

Mix together cornstarch and water to create a slurry. Pour into slow cooker and stir into sauce. Return meat to slow cooker and cook on HIGH heat for 30 minutes to let the sauce thicken.

 Serve warm with cooked rice and garnish with green onion or sesame seeds, if desired.

IF YOU WANT TO MAKE YOUR SAUCE RED AS IT IS IN CHINESE RESTAURANTS, ONCE MEAT IS THROUGHLY COOK REMOVE MEAT, PINEAPPLE, AND PEPPERS FROM CROCK POT, COVER WITH FOIL TO KEEP WARM.  WHEN YOU MIX THE SLURRY, ADD 4-5 DROPS OF RED FOOD COLORING, POUR INTO LIQUID IN CROCKPOT.  LET COOK FOR 20 MINUTES.  RETURN MEAT, PEPPERS AND PINEAPPLE AND COOK 10 MORE MINUTES.

Chocolate Cobbler

This is in no way my original recipe.  I watched several youtube videos and researched recipes and decided that this one from addapinch.com was the best of all worlds.  It is a 3-D recipe--delicious, delightful, and decadent.  

Batter: 

1/2 cup butter
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
2 cups self-rising flour
1 cup whole milk
2 teaspoons vanilla extract

Chocolate Cobbler Topping:
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
3 cups boiling water

vanilla ice cream for serving (optional, but recommended)

Instructions
Preheat the oven to 350º F.
Place butter into a 9x13 baking dish and into the oven to melt. Then, remove from the oven and set aside.
Mix together the sugar, cocoa powder, flour, milk, and vanilla extract for the batter. Spoon the mixture into the baking dish on top of the melted butter. DO NOT STIR.
In a separate bowl, mix 2 cups sugar and ½ cup cocoa powder. Sprinkle this topping mixture on top of the batter. Pour the boiling water over topping. DO NOT STIR.
Bake for 35 to 40 minutes or until top is set. The bottom of the cobbler will still be a little loose. Cool for 15 to 20 minutes.
Top with vanilla ice cream (optional) and serve.

Super Easy Stuffed Shells

If you need a quick but impressive dinner or one to cook with your children, you should try these stuffed shells.  Pair them with a vegetable and/or salad, and you have a wonderful dinner.  

16 jumbo pasta shells  (boil 2-4 extra shells because some break while cooking)
1 lb. ground chuck or ground pork or ground Italian sausage
1 large onion, diced
½ medium bell pepper, diced
½ cup shredded mozzarella cheese
1 cup shredded Italian blend cheese
28 oz marinara sauce
1 tsp Italian seasoning
fine sea salt, to taste
ground black pepper, to taste

 

Preheat oven to 350 degrees.
Boil shells.  Cook 3 minutes less than directed on the package so that they stay firm.  They will continue to cook in the oven. When pasta is ready, drain and cover in ice water bath to stop cooking process.
While pasta is boiling, brown meat in skillet, adding onions, bell pepper, black pepper, and salt.  When meat is almost done, add Italian seasoning.  Once meat is cooked, drain any fat.  Keep meat in skillet.
Add ½ cup of marinara sauce, ½ cup mozzarella cheese, and mix well.  Allow to simmer 2-3 minutes. 
Spread half of the remaining marinara sauce in the bottom of 9x13 baking pan. 
Using a spoon, carefully stuff each shell with meat filling.  Place on top of marinara sauce.
Once all shells are filled, pour remaining sauce on top, making sure to cover each shell. 
Sprinkle shredded Italian blend cheese on top.
Bake 20-25 minutes or until cheese is fully melted and bubbly.
 

Barbecue Beef Roast in Crockpot

I found a recipe online that inspired me to make a few changes to create this delicious beef roast.  You can serve it sliced or shredded for sandwiches.  

3 pound chunk roast

1 small white onion, finely chopped

1 16 ounce bottle of honey barbecue sauce

1 Tablespoon minced garlic

3 Tablespoons brown sugar

1/2 cup pineapple preserves 

1/2 teaspoon pepper

Either spray or place liner in crockpot.  Put diced onions in the bottom of crockpot.  Place roast on top onions.  In a mixing bowl, mix all remaining ingredients.  Pour on top of roast and cook on low for 6-7 hours.  Remove roast from crockpot.  You can either slice it and spoon gravy/sauce on top of slices or you can shred roast and return to crockpot and mix with sauce.  

Sweet, Spicy, and Crunchy Chicken Tenders

I found a recipe on Betty Crocker that I adapted to this.  It is very tasty and by using Panko to coat the chicken, they come out very crispy and crunchy.  I like to dip mine in honey mustard, but any dipping sauce would work.  They are great without sauce.  Kids love them.

10-12 chicken tenders

1/3 cup brown sugar (I used dark)

1/3 cup honey

1/2 Tablespoon smokey paprika

1/8 teaspoon cayenne pepper

1.5 cups Panko breadcrumbs

1 Tablespoon garlic powder

Coarse ground black pepper

Preheat oven to 400 degrees.  Line a baking pan with foil.  Top pan with a baking rack that you spray with cooking spray. 

In a bowl, combine Panko crumbs, garlic powder, and fresh ground, coarse black pepper. 

In a small bowl combine brown sugar, honey, cayenne, and paprika. It will be very thick. Microwave for 30-40 seconds to thin but not cook sauce.

Dip chicken tenders in the sauce and then into the seasoned Panko crumbs.  Place on rack. 

Bake for 20-25 minutes. 

Roasted Heirloom Tomatoes

 I love tomatoes.  Sliced, diced, stewed, smothered...I will eat them any way you cook them.  Here is one way we enjoy them.

2 cups of heirloom cherry tomatoes (the more colors the better)
1/2 red onion, diced or sliced
1/3 cup Italian salad dressing
Dash of pepper

Preheat oven to 425 degrees.  You may want to line your baking sheet/pan with foil, but it really isn't necessary.  In a large bowl, place tomatoes, onions, and dash of pepper.  Pour Italian dressing on top and toss to make sure all vegetables are fully covered. Spread out on baking pan and bake for 20 minutes.  Stir after 10 minutes.  

Simple Brown Sugar Glaze for Pork or Chicken

I am always looking for great sauces and glazes for meats, especially chicken and pork.  I happened on this recipe several years ago.  It is quick and simple, but more importantly delicious.  It is easy to double if you have more meat. This recipe is for 4 chops or 4 chicken breasts.

1 Tablespoon soy sauce
2 Tablespoons Worcestershire sauce
1/2 Tablespoon minced garlic
1/2 cup brown sugar
1/4 cup ketchup
1/2 teaspoon paprika
1/4 teaspoon pepper

Parsley flakes to top before serving 

Preheat your oven to 350 degrees.  Place your meat in baking dish--no need to season as you will get lots of flavor from this glaze.

Mix first 7 ingredients in a small mixing bowl.  Pour over your meat.  Bake 30-35 minutes until your meat is done (165 degrees for pork and 180 for chicken)  Sprinkle tops with parsley flakes. Enjoy!

Spicy Chicken and Pasta (Easy)

I created this recipe because I had some leftover fried chicken.  I removed the crust and pulled the chicken off the bone.  We love it.  It is a great way to use leftover chicken.

 2 cups of cooked chicken, cut into 1-2 inch chunks
2 Tablespoons olive oil
2 large bell peppers, cubed into 1 inch pieces ( I used 1 green and one orange)
1 large yellow onion, cubed into 1 inch pieces
1 stalk of celery, sliced
2 toes of garlic, minced
¼ cup diced fresh parsley
1 Tablespoon Italian seasoning
1 Tablespoon sugar
2 (15 ounce) cans of tomato sauce
1 can of Rotel tomatoes—I used regular because we wanted some kick
1 small can of green chilis
1 Tablespoon Italian seasoning
1 Tablespoon sugar
½ teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
1 Tablespoon Worcestershire sauce
1 ¾ cup of dry macaroni pasta
 
In a large pot with lid, heat olive oil.  Add bell peppers, onion, celery, garlic, and parsley.  Saute until vegetable begin to soften.  Add tomato sauce, Rotel, green chilis, sugar, Italian seasonings, salt, pepper, garlic powder, and Worcestershire sauce. Stir well.   Bring to a boil.  Add chicken and stir well.  Reduce to low heat.  Cover and let cook 25 minutes.  Return to boil and pour in pasta. Cover, reduce to low again.  Pasta should be cooked in about 15-20 minutes.  Stir a few times and served.