Deluxe Potatoes

 

Deluxe Potatoes 

-2 1/2 lbs Potatoes

-1/4 cup melted Margarine 

-1 tin Cream of Chicken or Mushroom Soup

-1/2 cup Sour Cream

-1/4 cup Water

-1 cup shredded Marble Cheese

-1/2 tsp Sunset Gourmet Oh!So Onion (optional)*

-1/2tsp Sunset Gourmet Oh!So Garlic (optional)**

-Salt & Pepper to taste 

-1 cup shredded Marble Cheese

-1/2 lb Bacon, diced and fried

Place washed Potatoes with peel on into a pot. Cover with water. Bring to a boil and simmer until the potatoes are just barely cooked. Do not overcook them! Drain the water and cool completely. Peel the potatoes and then shred with a large shredder. Or you can use a knife to slice thinly. Put the shredded Potatoes into a large bowl. Drizzle the melted Margarine over the Potatoes. 

In a separate bowl mix together the soup, sour cream,water, 1 cup shredded cheese, seasonings, salt and pepper. Then pour over the potatoes and mix well. Put potato mixture into a greased casserole dish. Top with 1 cup shredded cheese and bacon. 

Cover and bake for 45 minutes at 375. Uncover and then continue to bake for another 15 minutes. 

This recipe can easily be doubled but then the baking time will need to be increased. 

* This can be left out or replaced with 1/4 tsp dry onion flakes. Or you can add about 1/2 of a small onion, diced and fried

** This can be left out or replaced with a pinch of garlic powder or Seasoning Salt. 

Fudge Puddles

 Fudge Puddles:

1/2 cup Butter or Margarine

1/2 cup Peanut Butter

1/2 cup white Sugar

1/2 cup Brown Sugar

1 large Egg

1/2 tsp Vanilla 

3/4 tsp Baking Soda

1/2 tsp Salt

1 1/4 cup Flour

Cream Butter, Peanut Butter and Sugars. Beat in Egg, Vanilla, Salt and Baking Soda. Gradually add in Flour. 

Refrigerate for about an hour.

Shape into 1 inch ball. Place into greased muffin tins. Bake at 325 for 12-14 minutes or until 

lightly browned. Immediately press a 1/2 inch deep hole into the center of each cookie with the handle of a wooden spoon. Cool in pan for at least 5 minutes. Remove from pan.

Fudge Filling

2 cups Chocolate Chips

1 tin (14 oz)Sweetened Condensed Milk

1 tsp Vanilla 

Melt the chocolate chips in a microwave; stirring occasionally. Stir until smooth. Whisk in Sweetened Condensed Milk and Vanilla.

Fill each cookie with the warm filling. Sprinkle with peanuts, skor bits or candy spinkles if so desired. 

Leftover fudge can be refrigerated and reheated to use as an ice cream topping.

Teriyaki Meatballs

 Teriyaki Meatballs:

Meatballs:

2 lbs Ground Beef

1 Egg

1 tsp dry Onion Flakes(optional)

1/2 cup milk

1 cup rolled Oats or Breadcrumbs 

1 tsp Salt

1/4 tsp Pepper

1/4 tsp Garlic Powder

1 tsp Chili Powder

Mix above ingredients. Form into meatballs. Place into a cookie sheet and bake for about 20 minutes @ 350. Put meatballs into a casserole dish and add the following sauce:

Sauce:

1/4 cup cornstarch

2/3 cup Brown Sugar 

1 cup Water

2/3 cup Soya Sauce

1 tsp minced Garlic 

1/4 tsp Ginger Powder

1 Bell Pepper, cut into chunks

1 tin Pineapple tidbits(Do Not Drain juice!)

Whisk together the Cornstarch and Brown sugar. Slowly add water, whisking until smooth. Add Soya Sauce, Garlic, Peppers and Pineapple. Make sure to add in the juice from the pineapple as well. Pour Sauce over Meatballs. Bake at 350 for about 30 minutes, stirring the sauce about halfway through.

Zucchini, Cheddar & Chive Buttermilk Quick Bread

 

Zucchini, Cheddar & Chive Buttermilk Quick Bread:

2 cups Flour

2 Tbsp Sugar

1 1/2 tsp Baking Powder 

1/2 tsp Baking Soda

1 cup Buttermilk

1 Egg

1/4 cup melted Butter

1 cup shredded Cheddar Cheese 

2 Tbsp fresh Chives*

1 cup shredded Zucchini 

2 Tbsp melted Butter

1/4 cup shredded Cheddar Cheese 

Whisk the first 4 ingredients together in a mixing bowl.

In a separate bowl whisk together the Buttermilk, Egg and melted butter. Pour the Buttermilk mixture into the flour mixture and gently combine; do not over mix!

Stir in the Zucchini And chives.

Line a 9 x 5 bread pan with Parchment paper. Put the dough into the bread pan. Brush with melted butter. Sprinkle cheese on top. 

Bake at 350 for 1 hour or until toothpick inserted into the middle comes out clean.

Serve with your favorite soup, stew, chili,  pasta or casserole. Or use it to accompany your favorite hot dips. 

* 1 tsp dried chives can be used in place of fresh chives.

Creamy Carrot and Zucchini Soup with Ham

 

Creamy Carrot and Zucchini Soup with Ham:

1 Onion, diced

3 tbsp Butter

1/2 tsp Garlic cloves

1 lb fresh Mushrooms, sliced (optional)

1/4 cup Flour 

1- 2 cups cooked *Ham, cut into bite sized pieces 

2 cups Water

2 cups Milk

2-3 Carrots, Shredded

2 Medium Zucchini, Shredded 

1 tsp Clubhouse Italiano 

1 tbsp Chicken Bouillon Powder 

Salt and Pepper to taste

Shredded Cheddar or Parmesan Cheese, for garnishing

Melt butter in a large pot. Add onions, garlic and mushrooms. Saute for a few minutes on medium heat until onions are soft. Sprinkle in the flour, whisking it until smooth. Slowly add in the water, still whisking it in. Add remaining ingredients except the shredded Cheese. Bring to a boil; simmer for about 20 minutes. Ladle into a soup bowl and enjoy. Garnish each bowl with a small amount of your choice of Shredded Cheese. 

*Ham can be replaced with 1/2 lb fried Bacon

Beet Relish

 

Beet Relish:

-16 cups shredded Beets*(bake and peel prior to shredding)

-2 cups Vinegar 

-1 cup Water

-1 tbsp Pickling Salt 

-2 1/2 cups Sugar

-1/2 cup Flour 

- 1 tbsp dry Mustard 

- 1 cup Water

Put your baked and shredded beets into a large pot along with the vinegar, 1 cup of water and pickling salt. Bring to a boil on medium heat. 

In the meantime, combine the sugar, flour and dry mustard in a small mixing bowl. Gradually whisk in 1 cup of water. Once the mixture is smooth you can slowly add it to your beets, stirring it as you do so. Continue to stir and simmer until your beets relish has thickened. Remove from heat. Ladel into sterilised jars and process in a hot water bath for about 15 minutes. Remove from canner and allow your jars to cool on your countertop. A popping sound will indicate a proper seal.

 

This can be used as a condiment on your Hot Dogs, Hamburgers, Sandwiches, in wraps or as a side dish alongside your Thanksgiving or other holiday meals!

*I used about 7 lbs of beets to get my 16 cups shredded beets.

Cowboy Candy

Cowboy Candy:

2 cups Sugar

1/4 cup Clear Jel

2/3 cup Apple Cider Vinegar

2 Tbsp Mustard Seeds

1 tsp Garlic Powder

1/4 tsp Turmeric

1/4 tsp Celery Seed

1/4 tsp Paprika 

1 lb Jalepeno Peppers*, sliced

4-5 Jelly Jars (1/2 pints)

In a saucepan whisk together Sugar and Clear Jel. Add remaining ingredients except for the Jalepeno Peppers. Mix well and then bring to a boil on medium heat. Simmer 5 minutes. Remove from heat. Stir in sliced Jalepeno Peppers. Ladel into prepared jars; leaving about 1/2 inch head. Process in a hot water bath for 15 minutes. Remove from water. Set jars onto counter top and wait for the sweet sound of popping to indicate a seal.

Serve with cream cheese and crackers. Also good on Hamburgers, Hot Dogs, Sandwiches or as a topping on your Steak.

* Sweet Red or Orange Peppers can also be used in place of or combined with your Jalepeno Peppers.

Zucchini Pizza Crust

Zucchini Pizza Crust:

-8 cups shredded zucchini* 

-1 tsp coarse salt

-2/3 cup Flour of choice(I like to use Gluten free Rice)

-1 cup shredded Marble Cheese 

-2 Eggs

-1/4 tsp Garlic Powder

-1 tbsp Clubhouse Italiano 

-1/2 tsp Salt

Sprinkle 1 tsp coarse salt over the shredded zucchini. Stir.  Let sit for about 15 minutes. Drain. Squeeze out ALL the extra liquid by wrapping a clean tea towel or cheese cloth around it and wringing it out. You will be left with maybe 2 cups of zucchini!

Preheat oven to 550.

Place the Zucchini in a large bowl and add the remaining ingredients. Mix well. Cover 15 inch round pizza pan with Parchment paper**. Use hands and/or small metal spoon to spread crust ingredients to cover the pan evenly. 

Bake for 8 minutes. Flip crust over and bake for another 4 minutes. 

Reduce oven temperature to 375. Put desired topping on crust bake for about 15 minutes or until cheese is melted and nicely browned***. 

* zucchini can be shredded with the peel on or can be peeled to trick those picky eaters into trying it 😉

**this can also be made into about 5-6 individual personal sized crusts instead of 1 large.

***this crust also freezes well. So its a nice way to make use of any extra garden zucchini.

Zucchini Quiche

Zucchini Quiche:

1 lb Zucchini 

1/2 tsp Salt

1 cup Shredded Marble Cheese

1/4 cup Feta Cheese (optional)

1/2 tsp dried Dill

2 Tbsp Fresh Chives or Green Onion

1/4 tsp Salt 

1/4 tsp Pepper
6 eggs
1 cup Cream
1/4 tsp Pepper
1/4 tsp Salt

Shred zucchini and sprinkle with 1/2 tsp salt.  Mix together. Let sit for 10 minutes. Rinse well with water. Squeeze out all the liquid from the zucchini And place in a mixing bowl. Stir in the cheeses, dill, and chives. Spread into a greased pie pan. Whisk together the eggs, cream, salt and pepper; pour over zucchini.
Bake @ 350 for 40-50 minutes or until golden brown and the center is set.

*Try adding diced and fried bacon to make it even tastier😋

Peach Pie Filling

Peach Pie Filling:

8 cups peeled and sliced Peaches

1/4 cup lemon juice

6 Tbsp Clear Jel

1 3/4 cup Sugar

2 cups Water

1/2 tsp Almond extract

In a bowl mix together the peaches and lemon juice. 

Combine the sugar and Clear Jel in a large pot. Whisk in the water. Bring to a boil on medium heat; continue to simmer until mixture  is  thickened. Remove from heat. Add Almond extract and Peaches.

Put into jars and process in a water bath for 20 minutes. Turn off burner and wait 5 minutes  before removing jars from canner. Set on your counter tops and wait for the sweet sound of the jars sealing 🙂

Makes 2 quart jars or 4 pints.

Bread and Butter Pickles

Bread and Butter Pickles:

3 lbs Pickling Cucumbers 

1 lbs Onions

1/4 cup Pickling Salt

Ice Cubes

Water

2 cups Sugar

1 Tbsp Mustard Seed

1 tsp Celery Seed

1 tsp Ground Turmeric

1/2 tsp Black Peppercorns

3 cups Vinegar

Wash cucumbers, cut into1/4 inch slices discarding the ends. Peel and thinly slice onions. Combine sliced cucumbers and onions in a large bowl; sprinkle with salt and then cover with ice and water. Let sit for 3 hours and then drain and rinse under fresh water. Pack into pint jars.

In a large pot combine sugar, mustard seed, ground turmeric, peppercorns and vinegar. Bring to a boil and remove from heat. 

Ladle the hot liquid over the cucumbers maintaining a 1/2 inch headspace. Screw on the sterilized lids and bands. Process pickles in a canner for 10 minutes.  When processing time is complete, turn off heat and allow canner to cool down for 5 minutes before lifting jars onto the kitchen counter. 

Crustless Taco Quiche

Crustless Taco Quiche:

2 cups leftover Taco beef

1/2 cup Salsa 

1 1/2 cups shredded Marble Cheese

3/4 cup Sour Cream

3/4 cup Milk or Cream
6 eggs

1/4 - 1/2 tsp Salt 

1/4 tsp Pepper 

Mix the salsa into the taco beef and spread it onto the bottom of a 9 x 13 pan. Sprinkle cheese over the ground beef mixture. Mix remaining ingredients in a bowl. Pour egg mixture on top of the cheese. Bake at 350 for 30 minutes or until eggs are completely set.
Serve with Salsa and Sour Cream.

Perogies

Perogy Dough:

-3 whole Eggs

-2 Egg Whites

-2 cups Milk

-2 tsp Salt

-6 cups Flour

Cottage Cheese Filling:

-5 lbs Dry Cottage Cheese

-4 Egg Yolks

-3 tsp Salt

-1 tsp Pepper

Potato, Bacon & Cheese Filling:

-5 lbs Potatoes

-1/2 cup Margarine

-3/4  cup Milk

-Salt & Pepper to taste

-1 lb Bacon, diced and fried

-1 small Onion, diced and fried (optional)

- 1/2 cup Cheese Whiz (optional)

- 2 cups Marble Cheese, shredded

Wash and peel the potatoes. Place in large pot. Cover with water. Bring to a boil; reduce heat and then simmer until potatoes are cooked. Drain water. Add Margarine and milk. Mash the potatoes.  Add remaining ingredients and stir until well blended. 

Onion, Bacon and Sauerkraut Filling:

-2 Onions, diced (about 2 cups)

-2 tbsp Oil

-1 lb Bacon, diced and fried

- 1 tsp minced garlic

-4 cups Sauerkraut

-Seasoning Salt & Seasoned Pepper to taste

Drain sauerkraut. Set aside. Fry onions in oil. Add remaining ingredients. Saute for a few minutes. Remove from heat. Place mixture in a colander to allow any liquid to drain off. Allow to cool before proceeding to fill your perogy dough.

Spicy Dill Pickled Beans

Spicy Dill Pickled Beans:

Green or Yellow Beans with ends trimmed

8 cups water

8 cups vinegar

1 1/2 cups white sugar

1 cup picking salt

4 tbsp pickling spice( put into tea ball OR wrapped in cheesecloth)

8 quart jars with lids and rings

8 heads fresh Dill

8 cloves Garlic
2 Jalepeno Peppers
Red Pepper Flakes 

1.) Place the water, vinegar,sugar, pickling salt, and picking spice into a saucepan. Bring to boil, then simmer for 15 minutes.

2.) Sterilize the jars and lids in boiling water for at least 5 minutes. Place 1 head dill, 1 garlic clove, 1/4- 1/2 tsp red pepper  flakes and a few rings of Jalepeno peppers into each jar. Pack the Beans into the jars to within 1/2 inch of the top. Pour the hot liquid into the jars, filling to with 1/4 inch of the rim. Wipe the rim of the jars with a moist paper towel to remove any food residue. Top with lids and screw on the rings.

3.) Place a tea towel in the bottom of a canner and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot. Leave a space between the jars. Pour in more water if necessary until the water level is to the top of the jars. Bring the water to a full boil, cover the pot and process for 10- 15 minutes.

4.)Remove the jars from the canner and place onto a cloth covered or wood surface, until cool. If any jars have not sealed properly, refrigerate them and eat them within a few weeks. Store in a cool, dark area and wait at least 1 week before opening.

Freezer Meatloaf

My recipe for meatloaf is big enough that I can split it in half and make one to put into the freezer for a later date.

Deep Fried Chicken

Deep Fried Chicken 

1 kg chicken pieces

1/4 cup Hot Sauce
2 cups Buttermilk*

1 1/2 cups Flour

1/2 cup Panko Crumbs

2 tsp Salt
1 Tbsp Pepper
1 tsp Ginger

1 tsp Celery Salt

2 Tbsp Paprika

2 Tbsp Italiano

1 Tbsp Dry Mustard Powder

Thaw chicken pieces of your choice. We prefer drumsticks. Place in a large bowl. Mix together the Hot Sauce and Buttermilk; pour over chicken pieces. Let sit in the refrigerator for a couple of hours if possible. Combine the flour with the rest of the ingredients. Dip each piece of chicken into the flour mixture; ensuring that each piece is generously coated. Deep fry for about 7 minutes or until its a nice golden brown. Larger pieces will need more time. Remove from fryer and shake off excess oil. Place into a cookie sheet and bake @350 for about 1/2 an hour or until juices run clear.

Rhubarb Cream Cheese Tarts

Rhubarb Cream Cheese Tarts

18 unbaked Tart Shells

Rhubarb Filling:

3 cups chopped Rhubarb

3/4 cup Sugar

6 Tbsp Water

3 Tbsp Cornstarch

1/4 tsp Cinnamon 

Pinch Salt

Cream Cheese Topping:

8 oz softened Cream Cheese

1/2 cup Sugar

2 Eggs

Combine Rhubarb filling ingredients in a medium saucepan. Heat and stir on medium until boiling and thickened. Divide filling into the tarts; about 2 tbsp in each. 

In a seperate bowl beat the cream cheese and sugar. Add eggs. Beat until smooth. Pour about 2 Tbsp filling on top of the rhubarb filling in each tart shell. Bake @ 350 for 20 minutes until set and edges are golden.

KD Macaroni Salad

Macaroni  Salad

2 boxes Kraft Dinner  

1/2 cup Mayonnaise 

1/4 Ranch Dressing

1/2 cup Red Peppers, diced

1/4 cup Relish

2 Tbsp Pickle Juice 

1 tin Flakes of Ham, mashed

4 Hard boiled Eggs, chopped

1/2 tsp Seasoned Pepper

1/2 tsp Salt

1/4 tsp Paprika 

 Fresh Dill &/or Chives for garnishing(optional)

Optional Add Ins:

 Tomatoes 

Cucumbers

Avocado
Cheese

Prepare Kraft Dinner as directed on box. Cool. Add remaining ingredients and refrigerate until ready to serve.

Big Mac Salad

Big Mac Salad:

6 cups chopped Lettuce

1/2  cup diced Pickles

1/2 cup diced Tomato 

1/4 cup diced Sweet Onion (optional)

1 cup Shredded Cheese

Sesame Seeds for garnish
4 cooked Hamburgers, sliced

Divide salad ingredients between 4 plates. Drizzle with Big Mac Sauce.

Big Mac Sauce:

1/2 cup Mayonnaise 

2 Tbsp Vinegar

2 Tbsp Ketchup

2 Tbsp Relish 

2 tsp Mustard

1/2 tsp Onion Powder

1/4 tsp Paprika

The Big Mac Salad put into a tortilla of your choice also makes a delicious Wrap😋

Cabbage Borscht

Cabbage Borcht

1 cup diced Onions

1 cup diced Celery

1 cup diced Red Peppers (optional)

2 Bags Coleslaw Mix (or 1 small head cabbage, shredded)

4 Large Carrots, shredded

4 Potatoes peeled and cubed (optional)

2 boxes Beef Broth*

2-4 cups Roast Beef, cut into bite sized pieces

2 tsp dry Dill Weed

2 tbsp Beef Bouillon 

2 tbsp dry Parsley Flakes

1 tsp Salt

1/2 tsp Pepper

1 large tin Crushed or Diced Tomatoes

1 tin Tomato Sauce 

1 Tin Tomato Soup

1 cup Cream

Place Onions, Celery, Peppers, Carrots, Coleslaw Mix and cubed potatoes(if so desired) into a large pot. Add Beef Broth. Bring to a boil; then add remaining ingredients except cream. Simmer until veggies are tender. You may need to add a bit of water if your soup is too thick. 

Add cream just before serving.

Soup can be put into jars to seal when hot. I like to put my quart jars into the microwave for 1 minute to ensure that it will seal. 

Do not put cream into jars!

Place jars into the fridge to store after they have cooled off. 

* Chicken broth can be used in place of the Beef Broth followed by switching out the Beef for Chicken as well.

Parmesan Breaded Pork Chops

Parmesan Breaded Pork Chops:

4-6 Boneless Pork Chops

Tenderquick

2 Eggs

1/4 cup milk

Butter, Oil or Bacon fat, for frying

Breading:

1 cup Panko Bread Crumbs

1/4 cup dry Parmesan Cheese

1 tsp Seasoning Salt

1/2 tsp Seasoned Pepper

1/4 tsp Onion  Powder

Use a meat hammer to thin out your pork chops. Lightly sprinkle each side with just a pinch of Tenderquick. Let sit for about 1/2 an hour. Cut each pork chop into 2-3 strips. 

Whisk the eggs and the milk together in a small bowl.

Mix the breading ingredients together in a separate bowl. 

Put a generous amount of butter, oil or bacon fat into a frying pan. Turn the burner on medium heat.

Drench the pork chops with the egg mixture and then dip into the Breading, making sure that both sides are covered evenly.

Place the breaded pork chops into the warm frying pan. Fry each side for about 3 minutes or until golden brown. 

Freezer Veggies

Whenever I have extra onions, peppers or celery I like to chop them up in my food processor. Then I measure them out and package them in snack size ziploc bags. I place all the little bags into a large freezer bag and then they are handy to grab and use for soups or casseroles at a later date.

Sloppy Joe's

Sloppy Joe's:

3 lbs ground beef

1/4 cup dried Minced onion 

1 tsp minced garlic 

1 tin Tomato Soup

1 cup Ketchup

1/4 cup Mustard

1 tsp Soya Sauce

1 tsp Worcestershire

Salt & Pepper to taste

Brown ground beef until no longer pink. Add remaining ingredients. Simmer for at least 15 minutes. Serve on a bun and add your favorite toppings. Leftovers can be frozen for a later date.

Barbequed Chicken Breasts

Barbequed Chicken Breasts:

-6-8 chicken Breasts

- Seasoning Salt

- Seasoned Pepper

-1/4 cup Sundried Tomato & Oregano Dressing OR Olive Oil

-1/2 cup Bbq Sauce

Place chicken breasts on a casserole dish. Lightly sprinkle with seasoning salt and seasoned pepper. Drizzle with dressing or oil. Cover. Bake @ 350 for 20-30 minutes or just until no longer pink in center.

Remove from casserole dish and drain the juices. Lightly brush both sides of the chicken breasts with your favorite BBQ sauce. Place the chicken breasts on a hot Barbequer; grilling each side for just a few minutes to get a nice BBQ flavor.

Baking your chicken prior to putting it on the Barbequer ensures that it stays nice and juicy and doesn't get dried out or charcoal around the edges.

I like to make extra because leftover chicken breasts sliced up makes a delicious wrap or salad the next day!

Homemade Pizza Pockets

Homemade Pizza Pops

Dough:

4 Eggs

2 cups Milk

2 tsp Salt

6 cups flour

Mix together the first 3 ingredients. Whisk in 2 cups of flour. Gradually stir in the rest of the flour, about 1 cup at a time, until you have a nice soft dough. Cover and let rest in the refrigerator for about an hour.

Filling:

3 cups Pepperoni &/or Ham, cut up

1/2 package bacon, diced and fried

1 tin Tomato Soup

2 tbsp BBQ Sauce

2 Cups Shredded Cheese

2 Tbsp Grated Onion (Optional)

2 Tbsp Grated Peppers (Optional)

1/4 cup Mushrooms, chopped (Optional)

Mix all the ingredients together in a large bowl.

To assemble the pizza pockets: Roll out dough into about 6 inch circles. Place 3-4 tbsp of filling in the center. Fold in half and pinch the edges together with your fingers to ensure a proper seal. Or you can use this handy dandy perogy maker:

 

Put about 3-4 inches of oil in a deep frying pan. Turn burner on to medium heat. Place the pizza pockets into the hot oil. You can fry about 3 at a time, depending on how big your frying pan is. Fry each side for a few minutes or until golden brown. Put into a plate lined with paper towel to absorb excess oil.

Any extra pizza pockets can be frozen and reheated at a later date.

Farmer Sausage and Baby Potato BBQ Packets

BBQ Packets:

1 1/2 lb bag Baby Potatoes*

1/4 cup Butter/Margarine, melted

1/4 cup Ketchup

1 tsp Chili Powder

1/2 tsp Salt

1/4 tsp Pepper

2 lbs Farmer Sausage

Wash and trim baby potatoes. Cut in half. Put into large bowl. Add melted butter, ketchup Chili Powder, Salt and Pepper. Mix to coat potatoes. Peel Farmer Sausage and slice into 1/2 inch pieces. Mix into potatoes. Divide into about 5 individual packets made of tin foil. Add desired additional ingredients into each packet. Close and put into your Barbecuer on medium heat for about 20 minutes.

* Any other potatoes can be used to replace the baby potatoes. They would just have to be cut or sliced into bite sized pieces.

Additional Ingredients(optional):

Onions

Peppers

Mushrooms

Carrots

Hamburgers

Hamburgers

Recipe #1:

2 lbs Ground Beef
1 package onion soup mix

1/2 cup Mayonnaise

1 cup bread crumbs

Recipe #2:

2 lbs Ground Beef

1 tbsp Chili Powder

2 tsp Brown Sugar

1/2 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

1 tbsp BBQ sauce

1 Egg or 1/4 cup Mayonnaise

Homemade Egg Noodles

Homemade Egg Noodles:

3 eggs

1 tsp salt

1/2 cup water or milk

3 cups flour, divided

Whisk together the eggs, salt, water and 1 cup flour. Gradually add remaining flour, half a cup at a time and mix until smooth.
Divide dough into 6 pieces. Place on well floured countertop. Roll each strip through the pasta machine on the thick setting making sure that the dough is generously sprinkled with flour on both sides before rolling it. Cut each piece in half and then roll it through the pasta maker on the thin setting; again making sure that both sides of the dough is generously sprinkled with flour.
Next place each strip onto cookie sheets and bake at 350 for 3-4 minutes.
Remove from pan and roll through the pasta machine to create either wide or fine egg noodles. Can be cooked right away or allow to dry on countertop for several hours or overnight. Put dry noodles in bags or containers. Store in the freezer.
To cook the noodles: place desired amount of noodles into a pot of boiling water. Simmer for about 4 minutes. Put noodles into a sieve. Add a large spoonful of margarine into the noodles to prevent them sticking together.

Egg Salad

Egg Salad

9 hard boiled Eggs

1/2 cup Mayonnaise

2 tbsp Relish

1 tsp Mustard

1/2 tsp dill weed

Pinch Celery Seed

Salt & Pepper to taste.

Mash the eggs. Add and mix in the remaining ingredients.  Cover and refrigerate until ready to use. 

Chicken Pot Pies

Chicken Pot Pie:

1 small Onion, diced

1/2 cup Celery, diced
2 tbsp Olive oil or Butter

1 cup Chicken Broth

4 cups cooked chicken

1 tin Mushroom Soup

1 tin Cream of Chicken Soup

2 cups Chicken Gravy
1/4 tsp Seasoning Salt
Salt & Pepper to taste
1/2 package bacon, diced and fried(optional)

3-4 cups Frozen Peas & Carrots or Mixed Veggies *

Place onions and celery in a large pot with the oil or butter and saute on medium heat until soft. Add remaining ingredients. 

Simmer for about 10 minutes. Cool slightly before filling your pie crusts. Makes 4 pies. Bake @ 375 for 45-60 minutes or until crust is a golden brown.

*leftover cooked potatoes can be cut up and added in with the vegetables as well.

   You can find my pie dough recipe in the link below:
 https://countrygal33.blogspot.com/2020/03/never-fail-pie-dough.html?m=1

Never Fail Pie Dough

Never Fail Pie Dough:

5 cups flour, divided
1 cup Butter/Margarine*

1 cup Lard/Shortening

3 tbsp Brown Sugar

2 tsp Salt
1 tsp Baking Powder

1 egg

2 tbsp Vinegar

3/4 cup Water

Measure 4 cups of flour and the remaining dry ingredients into a large bowl.
Cut in Butter and Lard. * You may choose to use all Lard as well. I prefer the taste of Butter in it as well.
Break egg into a measuring cup; beat with a fork. Stir in vinegar and water. Pour the liquid a little at a time into the flour mixture; tossing and mixing until all the liquid is absorbed. Now gradually add the remaining cup  of flour into the dough. Cover and chill in the refrigerator until ready to use.
This should make 3-4 double crusted pies.
Any leftover dough can be wrapped and frozen.

Layered Salad

Layered Salad

-1 large head Lettuce

-1 1/2 cups Frozen Peas, thawed*

-6 boiled Eggs, chopped up

-1 1/2 cups Shredded Marble Cheese

-1/2 pack Bacon, diced and fried

Dressing:

-1 1/2 cups Mayonnaise

-2 tbsp Honey or Sugar
-1 tbsp Lemon juice

-1/2 tsp mustard (optional)
-1/8 tsp salt
-1/8 tsp pepper

Tear lettuce into bite sized pieces. Put into the bottom of a salad bowl or a 9×13 pan. Make sure that the peas are completely thawed and drained of any excess water. Sprinkle on top of the lettuce. Followed by the eggs.
Mix the dressing ingredients and spread on top of the eggs. Sprinkle the shredded cheese and the bacon over the dressing.
Cover and refrigerate overnight or until ready to serve.

* additional ingredients such as diced Celery, shredded Carrots, Green Onions and Red Peppers can be added into the salad as well and layered on top of the Peas.

Chicken Noodle Soup

Chicken Noodle Soup:

-3 lbs Chicken Pieces such as thighs or drumsticks

-24 cups Water

-2 onions, diced

-2 cups celery, diced

-2 cups sliced carrots

-2-3 tbsp salt

-1 tsp black peppercorns

-2 tsp minced garlic

-1/8 tsp ginger

-1/2 cinnamon stick

-3 bay leaves

-1/2 star anise 

-1/4 cup dried parsley

-1/2 cup dry chicken stock

Put all ingredients into a large stockpot. Bring to a boil. Reduce heat. Continue to simmer for a few hours.
Pour through a sieve. Add desired amount of clear broth to cooked fine egg noodles.
Meat can be picked off of the bones and added into the soup or eaten on the side.
 Remainder of the broth can be sealed in jars and refrigerated or put in smaller containers and frozen for a later day.

You can fine a recipe for homemade egg noodles in the link below:
https://countrygal33.blogspot.com/2020/03/homemade-egg-noodles.html?m=1

Chicken Fried Cauliflower

Chicken Fried Cauliflower Rice

2 tbsp olive oil

1/2 cup diced onion

1/4 cup diced celery

1/2 cup shredded carrots

3 cups cauliflower rice

1 chicken breast, cubed and fried

1 egg

1 tbsp soya sauce

1/4 tsp Seasoning salt 

Saute the carrots, celery and onions in the olive oil for a few minutes. Add riced cauliflower. Continue to saute until all vegetables are tender.Add soya sauce, seasoning salt and cooked chicken.

Create a well in the center of the pan. Add egg into the well and stir to cook and scramble the egg. Once the egg is cooked stir and mix it into the cauliflower rice mixture. 

Baked Omelette Roll

Baked Omelette Roll

-6 eggs

-1 cup milk

-1/4 cup flour

-1/2 tsp salt

-1/4 tsp pepper

-2 tbsp green onions sliced(optional)
-2 tbsp diced red peppers(optional)

-1 cup shredded marble cheese

-1/2 lb Bacon, diced and fried*

Lightly grease a 9x13 cookie sheet and line with parchment paper.

Blend the first 5 ingredients and pour into the prepared cookie sheet.

Sprinkle with green onions and red peppers.

Bake @ 375° for about 20 minutes or until eggs are set. 

Sprinkle with shredded cheese and bacon. Continue to bake for another 5 minutes to melt the cheese. Remove from the oven.

Loosen the omelette from the sides of the pan and parchment paper. Carefully hold onto the edge if the parchment paper on the short side of the pan and use it to roll up the omelette; removing the parchment paper as you go along. 

Cut into about 9 slices.

Serve as is or with a side of salsa.

* Cooked ham can be used instead of the bacon.

Breakfast Quesadillas

Breakfast Quesadillas 

-12 Eggs
-1/2 cup milk
-Salt & Pepper to taste
-2 tbsp butter

-10 Large Soft Tortillas
-1 tbsp Butter

-1/2 cup diced Onion

- 1 Red Pepper, diced*

- 1 package Bacon, diced and fried**

-2 1/2 cups shredded Marble cheese

Whisk together the eggs, milk, salt and pepper.
Place 2 tbsp butter into a  heated skillet and then add the egg mixture. Fry until eggs are cooked. Put cooked eggs into a large bowl.

Add the dried bacon into the eggs.

Put 1 tbsp butter into the skillet and add the diced onions and red peppers. Saute until soft. Add the veggies into the egg mixture.

Stir until combined.

Place tortilla into a large frying pan. Put 1/4 cup shredded cheese onto half of the tortilla. Now put 1/2 cup of the egg mixture on top of the cheese, followed by another 1/4 cup of shredded cheese. Fold the tortilla in half. Fry over medium heat until lightly browned. Flip and brown the second side.

Remove from heat. Cut in half.

Serve with salsa if so desired.

Any extras can be wrapped individually after they have completely cooled.
I like to wrap each half in saran wrap and then place them all in a large ziploc bag. Store in the freezer.

*Additional ingredients such as mushrooms, diced celery or spinach can be added in as well.

**Ham, Breakfast Sausage, Italian Sausage or taco meat can be used instead of the Bacon

Cinnamon Applesauce Muffins

Cinnamon Applesauce Muffins

1/2 cup butter

1/4 cup white sugar
1/4 cup brown sugar

2 eggs

1/2 tsp vanilla

1 cup Applesauce

1 3/4 cup flour

1 tbsp baking powder

1/2 tbsp cinnamon

1/2 tsp salt

Topping:

1/4 tsp sugar

1/2 tsp cinnamon

Cream butter and sugar. Add eggs, vanilla and applesauce. Mix well. 

Combine dry ingredients in a separate bowl and add to wet ingredients. Stir just until mixed together. 

Fill muffin liners 3/4 cup full. Sprinkle with the sugar and cinnamon topping.

Bake @ 350°F for 15 minutes.

Makes about 1 dozen.

Fudgy Chocolate Crinkles

Fudgy Chocolate Crinkles

-1/2 cup Cocoa

- 1 cup Sugar

-1/4 cup Oil

- 2 large Eggs

-2 tsp Vanilla

-1 cup Flour

-1 tsp Baking Powder

-1/2 tsp Salt

- Icing Sugar for coating

Mix together the cocoa, sugar and oil. Beat in eggs and vanilla until fully incorporated.

Combine the dry ingredients in a separate bowl. Gradually add into the wet mixture; just until the dough forms.

Cover and refrigerate for a few hours or overnight.

When you are ready to bake, preheat oven to 350 °F. Line 2 cookie sheets with parchment paper. Roll into 1 inch balls and then roll in icing sugar before placing on prepared cookie sheets. Lightly flatten with the palm of your hand. 

Bake for 10-12 minutes. Remove from oven.* Allow to cool for 5 minutes before removing from pan.

* For an extra special treat, I like to put unwrapped Hershey Kisses in the center of each cookie right after it comes out of the oven. The Kisses will melt so to harden them back up I will set them in the freezer for a couple of minutes.

Dilly Veggie Dip

Dilly Veggie Dip

-1 cup Sour Cream

-1 cup Mayonnaise

-1 tsp Seasoning Salt

- 1 tsp Dried Dill Weed

- 1 tsp dried Parsley

-1 tbsp dried Onion Flakes

- 1/4 tsp Garlic Powder

Mix all the ingredients together. Refrigerate until ready to use.

Beef Stroganoff

Beef Stroganoff

-3 cups Water

-1/4 cup Beef Bouillon

-1/4 cup dry Onion flakes

- 1 tsp Salt

- 1/4 tsp Pepper

-1/4 tsp Paprika

-2 tsp Parsley flakes

-1 tin Mushroom soup

-1 tin Mushrooms
-2 tbsp Cornstarch
-1/2 cup Water

- 4 cups cooked Roast Beef or Steak, cut up

- 2 cups Sour Cream

Place the first 9 ingredients in a saucepan. Stir and simmer for 15-20 minutes.
 Mix together 2 tbsp of cornstarch with 1/2 cup water. Pour into the sauce and stir until thickened.
Add the beef and the sour cream. Stir and simmer until heated through.
Serve with bread egg noodles or mashed potatoes.

Reese's Granola Bars

Reese's Granola Bars

-1/3 cup brown sugar

-1/4 cup smooth peanut butter

-1/4 cup honey

-4 tbsp butter or margarine

- 2 cups quick oats

-2/3 cups rice krispies

-1/3 cup Reese's Peanut Butter Chips

-1/3 cup cup milk chocolate chips

-1/4 cup mini Reese's pieces

Put the first 4 ingredients in a small saucepan. Bring to a boil. Reduce heat. Simmer for about 2 minutes stirring frequently. Remove from heat. 

Mix it together with the oats and rice krispies in a mixing bowl.

Cool for 5-10 minutes.

Stir in the Chocolate and Peanut Butter Chips.

Line an 8×8 pan with parchment paper. Press granola mixture into the prepared dish. Sprinkle with Reese's pieces; pressing firmly into the bars.

Chill for a few hours before cutting into bars.

Canned Peaches

Canned Peaches:

5 cups sugar

12 cups water

1/2 cup lemon juice

1 tsp almond extract(optional)

20 lbs peaches( about 40 large peaches)

Bring the water and sugar to a boil. Simmer until sugar is dissolved. Remove from heat and stir in lemon juice and almond extract if so desired.
Cut your peaches in halves, quarters, slices or diced as you prefer. Fill jars. Pour syrup over peaches leaving about 1/2 inch headspace and then place snap lid on clean jar rim and apply screw band.
Place jars in canner. Leave in for 20 minutes after the water has come to a boil.
Remove from canner using tongs and place on a towel. Sit back and relax and wait for the sweet, sweet sound of the lids popping as they seal!

Makes about 12 quart jars.

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies:

2 cups margarine

2 cups brown sugar

1 cup white sugar

4 eggs

2 tsp vanilla

2 tsp baking soda

Pinch salt

5 cups flour

2 cups chocolate chips

Cream margarine and sugars. Add next 4 ingredients. Mix well and then gradually add flour; 1 cup at a time until well mixed. Add chocolate chips. Mix together and drop by spoonfuls onto a cookie sheet. Bake at 350 for 8-10 minutes. Remove pan from oven. Allow cookies to cool slightly before removing from cookie sheet.

Beef Barley Soup

Beef Barley Soup:

-8 cups water

-2 tbsp beef soup base

-14 oz canned diced tomatoes

-1 cup carrots, sliced

-2 cups potatoes, diced

-1 small onion, diced

-1/2 cup celery, diced

-1/2 cup barley

-1/2 tbsp dried parsley flakes

-1/2 tsp salt

-1/4 tsp pepper

-1 tin tomato soup

-2 cups cooked roast beef cut into bite size pieces

Put all the ingredients except the tomato soup and roast beef into a large pot. Bring to a boil. Reduce heat. Simmer until veggies are soft. Add remaining ingredients. Simmer another 30 minutes.

Avocado Alfredo Sauce

Avocado Alfredo Sauce:

-1 Avocado

-1/2 cup milk, cream OR Almond milk

-1/4 cup parmesan cheese OR Nutritional Yeast to make it Dairy Free

-2 tsp Clubhouse Italiano Seasoning

-1/2 tsp garlic powder

- 1 tsp chicken bouillon (optional but adds a nice flavor)

-Salt & Pepper to taste

Blend the above ingredients until smooth and pour over noodles of your choice. 

I like to use zoodles with sauteed shredded carrots and diced peppers.

Simmer for a few minutes or until heated through. 

Can also be topped with strips of chicken or steak