Scalloped Potatoes

4 C. thinly sliced potatoes

3 T. butter

3 T. flour

1 1/2 C. milk

1 tsp. salt

1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)

pinch of cayenne pepper

1 C. shredded sharp cheddar cheese

paprika

How to make it :

Melt the butter in a pot and whisk in the flour, cooking for 1 minute over med. high heat.

Whisk in the milk, salt, house seasoning and cayenne pepper.

Cook till the mixture thickens up, remove from heat and stir in the cheese.

Place half of the potatoes in the bottom of a lightly greased 1 quart casserole dish.

Pour half of the cheese mixture over the potatoes and spread around.

Repeat with remaining potatoes and cheese mixture.

Sprinkle the top with a little of the paprika.

Bake in a 350 degree oven, uncovered, for 45 minutes

7-Up Biscuits!

4 cups Bisquick

1 cup sour cream

1 cup 7-up

1/2 cup melted butter

How to make it :

Mix bisquick, sour cream and 7 up. Dough will be very soft – don’t worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9×13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees

homemade Cinnamon Bites

Ingredients:

1 roll of small canned biscuits

1/4 cup sugar

1 teaspoon cinnamon

1/2 stick butter (1/4 cup)

Icing:

powdered sugar (maybe a 1/2 cup-ish?)

couple teaspoons milk (not sure how much, just add drops and mix until you get the consistency you want)

drop of vanilla

Directions:

Heat oven to 350 degrees

Put butter in a pie plate in the oven as it heats and remove when the butter is melted

Cut biscuits into quarters, covering bottom of pie plate, on top of melted butter (I use scissors)

Mix together sugar and cinnamon and sprinkle over top

Bake for 15 minutes

While baking, mix together icing ingredients

After removing from oven, drizzle immediately with icing, and serve!

Mexican Dip

2 8oz cream cheese boxes

2 big spoonfuls sour cream.

2 pkgs of taco seasoning

shredded lettuce

chopped black olives

chopped green pepper

chopped tomatoes

4 cups shredded Mexican Cheese

Beat cream cheese and sour cream together til smooth, add taco seasoning. Spread on large glass dish…top with lettuce, Green onion (if you like onion) Tomatoes and black olives sliced. Top with cheddar cheese…use any corn chips you desire. Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too. I recommend using disposable 9×13 aluminum pan if taking this dish to a party or picnic. It can be split into 2 round cake pans if you have picky eaters too!

Unstuffed Cabbage Rolls

Ingredients:

1 1/2 to 2 pounds lean ground beef

1 tablespoon oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

2 cans (14.5 ounces each) diced tomatoes

1 can (8 ounces) tomato sauce

1/2 cup water

1 teaspoon ground black pepper

1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. You can top this on cooked whole wheat egg noodles or rice! Sooo good!

Yield: Serves 6 to 8

Perfect Pan-Seared Steak Recipe

Ingredients :

1 bone-in or boneless rib eye steak or sirloin steak at Least

1 ½ pounds, cut to at Least

1 ½ inches thick

Pinch of salt

Freshly ground black pepper

2 teaspoons extra-virgin olive oil

3 tablespoons butter

2 garlic cloves peeled, left whole

Few sprigs fresh parsley, stems Including

Optional: Wine and stock (. Chicken, beef, veal, etc.) and butter for deglazing the pan and making a delicious pan sauce

Optional: Roasted potato wedges (see note above)

Directions :

Salt and pepper one side of the steak.Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you do not get splattered), and then a salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.Right after you flip the steak for the first time, with a spoon or small ladle, basting keep the melted butter over the steak. Continually suffice for 

the full two minutes (pan tilt a little if you have to, to get the butter onto the spoon).After two minutes on each side, basting and keep flipping the steak each time leaving the steak for 30 seconds before turning. Test the steak with the poke test (see note below) and remove at medium rare at the About five to six minute mark of the total cooking time. Cook a minute or two longer for medium to well. A thicker steak handler (such as a sirloin) May take longer.Turn off the heat and enough one more time. Leave the steak in the pan loosely Covered with foil for 10 minutes and allow to rest before cutting. Suffice it one more time, and remove to a cutting board. Either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices.Discard the pan drippings or if desired, deglaze the pan with a little wine, then and stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce.

Mt dew apple dumplings

2 granny smith apples

2 cans crescent rolls

1 cup butter

1 cup sugar

1 teaspoon vanilla extract

cinnamon, to sprinkle

1 can Mountain Dew

directions

Peel and core apples. Cut apples into 8 slices each. Roll each slice into a crescent roll. Place in a 9×13 lightly buttered pan

.Melt butter, then add sugar, and barely stir. Add vanilla, stir, and pour over apples. Then pour the Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees F for 40 minutes.

MUSHROOM MOZZARELLA BAKE!

1 lb fresh mushrooms, sliced (0.454 kg)

3 tbsp butter (45 mL)

3/4 tsp seasoning salt (3 mL)

2 tbsp whipping cream (30 mL)

1 tsp dried parsley (5 mL)

1/4 tsp black pepper (1 mL)

3/4 cup grated Mozzarella cheese (175 mL)

Preheat oven to 350°F (180°C).

In large frying pan or electric frying pan with lid (slightly ajar), fry mushrooms in butter over medium heat until softening. Keep cooking until water evaporates. Remove lid of pan. Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley and black pepper. Allow to simmer over low heat until whipping cream reduces a bit. This can happen extremely fast. Arrange mushrooms in shallow casserole dish. Sprinkle with cheese. Bake 10 minutes, or until cheese is melted.

Yield: 6 servings

1 serving

127.3 calories

4.6 g protein

11.0 g fat

3.1 g carbs

Boston Market Meatloaf

* 1 cup tomato sauce

* 1 1/2 tablespoons kraft barbecue sauce

* 1 tablespoon sugar

* 1 1/2 lbs lean ground sirloin

* 6 tablespoons all-purpose flour

* 3/4 teaspoon salt

* 1/2 teaspoon onion powder

* 1/4 teaspoon ground black pepper

* 1 dash garlic powder

How to Make It

* 1 Preheat oven to 400°F.

* 2 Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.

* 3 Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.

* 4 In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.

* 5 Use a large wooden spoon or your hands to work the sauce into the meat until it is very well

Bacon cheeseburger meatloaf

Meatloaf is the ultimate comfort food. Add bacon and cheese, and its like a warm, all-enveloping hug from your mom. Last night I decided to pull out all the stops and make a Sunday-style comfort food dinner in the middle of the week. Why save all that good food for the weekend?

My husband and sons love bacon cheeseburgers, so I thought Id turn a meatloaf into a giant version of their favorite burger. Heres how:

2 pounds ground beef

1 pound pork sausage

1 small onion, chopped

2 eggs, lightly beaten

3/4 cup bread crumbs (I used Panko, available in the Asian food department)

1/3 cup ketchup

1 tsp. seasoned salt

1 tsp. Italian seasoning

6 slices bacon

Sliced cheese (I used Colby Jack)

Combine the meats, eggs, bread crumbs, ketchup, seasoned salt, and Italian seasoning. Divide in half. Form one half into a loaf and place it in a treated casserole dish. Place sliced cheese on top, leaving an inch border all the way around on the outside. Put the other half of the meat on top of the cheese, and press down on the edges to seal. Drape bacon over top of the meatloaf, overlapping slightly, and tuck the ends underneath. Bake at 350 degrees F. for 90 minutes or until you get an internal reading of 160 degrees F. Let the meatloaf rest a few minutes before slicing.

I made a 3-pound meatloaf, so wed have plenty of leftovers for sandwiches. You can adjust the size to suit your family, of course. The rule of thumb is to cook meatloaf 30 minutes for every pound of meat. Use a meat thermometer to make sure its fully cooked.

When I sliced into this meatloaf, the cheese started oozing out, and I knew it was going to be good. There was absolutely no conversation at dinner, because everyone was too busy eating a sure sign everyone loved it!

Cheesy Chicken Broccoli & Tater Tot Bake

Cheesy Chicken Broccoli & Tater Tot Bake

1 bag (32oz) frozen tater tots

1 can cream of chicken

1 can cheddar cheese

1 bag frozen broccoli

1lb chicken, cubed

shredded cheese of choosing (I used a fiesta mix)

Heat cream of chicken and cheddar cheese with one can of water in saucepan.

Add broccoli when heated.

Spray 9×13 baking dish with cooking spray. Line bottom of dish with tater tots.

Add broccoli and cheese mix as well as chicken.

Top with the rest of the tater tots and sprinkle with shredded cheese.

Bake at 350 for 50 mins.

(to cut down on cooking time you can boil chicken first & heat for about 25 mins)

Garlic Chicken with More Garlic in the Crockpot

Here’s what you’ll need:

3-4 pounds of chicken (I used a large pack of legs. You could use any cut you like)

1 large onion, sliced

1 Tbs. olive oil

2 tsps. paprika

2 tsps. kosher salt

1 tsp. pepper

20-40 garlic cloved, peeled but left whole (I used 1 bulb of garlic)

Toss the onions in the bottom of the crockpot. In a large bowl, mix the chicken with the other ingredients. I used my hands to mix it all up. Put the chicken in the crockpot on top of the onions. Cook on high for 4-5 hours or low for 7-8 hours.

Because of the paprika, the chicken turns out an appetizing color, something I find unusual in crockpot cooking. Still, chicken legs are not very photogenic. (Neither are my own legs though, so I shouldn’t point fingers. Okay, that’s enough appendage talk.) I served the garlic and onions over angel hair pasta and it was perfectly yum. The garlic would also be good smeared on hot bread.

The Best Baked Beans

Ingredients :

1 1/2 pounds ground beef

1 small onion, finely chopped

1 red or green bell pepper, cored, seeded, and finely chopped

2 (16-oz) cans pork and beans

1/2 cup barbecue sauce

1/2 cup ketchup

2 tablespoons spicy brown mustard

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

4 tablespoons brown sugar

6 to 8 slices bacon, cut into pieces and cooked

Directions :

Preheat the oven to 350 degrees and spray a 9×13 baking dish with cooking spray.

In a large saucepan brown the ground beef. When beef is about halfway done add the onions and bell peppers. Continue to cook until beef is done and the veggies are soft.

Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture. Simmer mixture for 5 minutes. Transfer the mixture to the prepared casserole dish.

Sprinkle the bacon pieces over the top of the casserole. Cover the dish with aluminum foil and bake for 40-45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let dish sit for 10 minutes before serving.

OLD FASHION CORNBREAD DRESSING!!

9 -10 cups cornbread, crumbled

2 cups celery, chopped

3 cups onions, chopped

2 ½ tablespoons poultry seasoning

1 Tsp of Sage

1 teaspoon salt

1/2 cup butter, melted

3-4 cups chicken broth

3 eggs, lightly beaten

1 cup of cooked chicken

Place the crumbled cornbread in a large mixing bowl. Add chopped celery and onions. Mix.

Pour the melted butter over all the ingredients along with 3 cups of the broth. (ONLY add 3 cups then more till you get a thick consistency) Add the seasonings gradually. Test to your taste. Mix well and spoon into a greased 9 x 13 casserole pan. Bake at 350-degrees for 30 minutes, covered. Take the cover off and bake an additional 30 minutes.

Classic French Onion Soup

2 oz. (1/4 cup) unsalted butter, more for the baking sheet

4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)

Kosher salt and freshly ground black pepper

1 tsp. granulated sugar

1 small baguette (1/2 lb.), cut into 1/2-inch slices

2 quarts  or lower-salt canned beef or chicken broth

1 bay leaf

2 cups grated Gruyère

Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt and a few grinds of pepper. Reduce the heat to low. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift the foil), until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, 10 to 15 minutes.

Meanwhile, to make the croûtes (baguette toasts), position a rack in the center of the oven and heat the oven to 350°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.

Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper.

To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broilerproof soup bowls or crocks on a baking sheet. Put 2 or 3 croûtes in each bowl and ladle the hot soup on top. Sprinkle  with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately.

Amazing Potluck Spaghetti Salad !

what you neeeeeeeeeeeeeeeeeeeeeeeeeeeeeed:

1 (16 ounce) package of spaghetti, broken in half

3 medium tomatoes, chopped…

1 cucumber, seeded and chopped

1 green pepper, chopped

1 red onion, chopped

1 (10 ounce) bottle of Italian salad dressing

1 teaspoon poppy seed

1/2 teaspoon paprika

1/4 teaspoon celery salt

1 teaspoon sesame seeds

1/8 teaspoon garlic salt

hwo to make iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiit:

Cook spaghetti according to directions; rinse in cold water and drain. In a large bowl mix together spaghetti and vegetables. In a small bowl, mix together all the remaining ingredients. Pour dressing over the spaghetti mixture. Toss to coat.

Refrigerate overnight. Toss before serving. Enjoy.

The Pioneer Woman’s Cinnamon Rolls

Ingredients

1 quart Whole Milk

1 cup Vegetable Oil

1 cup Sugar

2 packages Active Dry Yeast

8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour

1 teaspoon (heaping) Baking Powder

1 teaspoon (scant) Baking Soda

1 Tablespoon (heaping) Salt

3 cups (to 4 Cups) Melted Butter

2 cups Sugar

Generous Sprinkling Of Cinnamon_

MAPLE FROSTING:

1 bag Powdered Sugar

2 teaspoons Maple Flavoring

½ cups Milk

¼ cups Melted Butter

¼ cups Brewed Coffee

⅛ teaspoons Salt

How to Make It

Directions: Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (edited to say 375 instead of 400, as The Pioneer Woman now suggests) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

VERY BERRY CHEESECAKE SALAD

Ingredients

1 (8 ounce) cream cheese, softened

½ cup sugar

8 oz cool whip, thawed*

6 cups berries, I used:

3 cups strawberries, sliced

1 cup blackberries

1 cup blueberries

1 cup raspberries

Instructions

In a large bowl, beat together cream cheese and sugar until smooth and creamy. Fold in the thawed cool whip.

Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

Easy 3 Ingredient No Bake Pudding Cake

3 small (4 serving size) packages instant pudding Prepared as directed (6 cups)

8 oz cool whip thawed

1 Box graham cracker

Instructions

Lay out graham crackers in a 9 x 13 pan

Cover graham crackers with half of pudding

Layer graham crackers over the pudding layer

Cover graham cracker layer with remaining pudding

Top with cool whip

Refrigerate overnight or for at least 6 hours

Cut & serve like cake

Caramel apple cheesecake bars

Ingredients

1/2 cup crushed saltines or bread crumbs if you don’t have the saltines around

2 pounds ground meat (beef, sausage, turkey or a mix)

1 egg

3 cloves crushed garlic

1 small onion, chopped

salt and pepper to taste

1/4 cup ketchup (or BBQ sauce)

2 tablespoons Worcestershire sauce

cheese 4 swiss cheese slices and shredded 1/4 cup colby & 1/4 cup monterey jack

some ketchup (or BBQ sauce) for the top

Directions

Preheat oven to 350°. Spray loaf pan with non stick cooking spray.

In a large bowl, mix together meats, bread crumbs, egg, garlic, onion, salt and pepper, Worcestershire sauce and ketchup. Don’t over mix, just mix with your hands until everything is combined well.

CREAMY MACARONI AND CHEESE CASSEROLE

 Ingridents

12 oz dry macaroni

¼ cup butter

¼ cup flour

1½ cups milk

1 cup light cream

½ teaspoon dry mustard powder

1 teaspoon onion powder

salt & pepper to taste

1 can condensed cream of cheddar soup (optional)

4 cups sharp cheddar, divided

½ cup fresh parmesan cheese

instructions

Preheat oven to 425 degrees.

Cook macaroni according to package directions. Drain and run under cold water.

Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard powder and onion powder. Cook over medium heat while stirring until thickened.

Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.

Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.

Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving/

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

Ingredients

Cupcakes:

1/4 Cup Butter, Softened

3/4 Cup Unsweetened Applesauce

1 Cup Granulated Sugar

3/4 Cup Brown Sugar, Packed Firmly

2 Large Eggs

3/4 Cup Fat Free Milk

1 Tablespoon Lemon Juice

1 (15 Ounce) Can Pumpkin Puree

2 1/3 Cups All Purpose Flour

1 Tablespoon Pumpkin Pie Spice

1 Teaspoon Ground Cinnamon

1 Teaspoon Baking Powder

3/4 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/2 Teaspoon Ground Ginger

Frosting:

1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)

1/4 Cup Butter, Softened

4 Cups Confectioners Sugar

1 Teaspoon Vanilla Extract

2 Teaspoon Ground Cinnamon

Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.

To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!

Scalloped Potatoes with Caramelized Onions and Gruyere

Ingredients

2 Tbsp olive oil

4 cups thinly sliced onions (sliced crosswise, see how to slice onions)

6 medium-small Yukon gold potatoes, peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)

3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup

1/2 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon white pepper (or black pepper if that is what you have)

1 teaspoon of butter to butter the gratin or casserole dish

1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)

1 teaspoon finely minced fresh rosemary

1 Sauté onions until golden: Heat 1 Tbsp of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.

2 Preheat oven to 400°F (205°C).

3 Toss sliced potatoes with olive oil, cheeses, salt, pepper: In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

(If you are making ahead, make sure that the potatoes are well coated with the olive oil, even if you have to add more olive oil. This will help prevent them from turning grey.)

4 Layer onions in buttered dish, arrange potatoes on top, pour stock over, sprinkle with more cheese: Butter a large gratin dish or 9×13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.

Arrange the sliced potatoes (including the grated cheeses) in a pattern over the onions.

5 Cover with foil and bake, then broil to finish: Cover with aluminum foil and bake at 400°F (205°C) for 50 minutes (or until fork tender). Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.

Sprinkle with minced rosemary to serve.