Saturday, December 26, 2009

Creamed Potatoes

What???
Yeah, I know.  Creamed potatoes is one of the most basic things to make.  But I've actually been asked how I make mine, so I decided this time I'd actually measure my ingredients!  lol
  • about 5 lbs, or 12 medium potatoes (I fill my colander level to the top - this is what will fit into my cooking pot)
  • 1 stick of butter
  • ½ c. sour cream
  • 2 tsp. salt
  • 1 t. pepper
I peel and slice my potatoes, then wash them in the colander.  I gently boil them about 25 minutes, until nice and soft, and when I stir them with my spoon, they break apart easily.  Drain most of the water, using the colander.  Pour all potatoes back into the pot.  Put in the butter, sour cream, salt, and pepper.  Mash with a potato masher.  Stir up the bottom "corners" of the pot to get any unmixed potatoes and mash again.
So easy!  But I'd never actually measured, so here it is.  =)

Thursday, December 24, 2009

Easy Oven Potatoes


My sister-in-law brought these at Thanksgiving, and MMMM, they're good!  It's nearly the same as the Easy Oven Fries, except you cube the potatoes, and more will fit in the pan.
  • 6 scrubbed, cubed potatoes
  • ¼ c. olive oil
  • 1 package of (dry) Lipton soup! =)  I like Herb and Garlic; Rebekah likes Onion. 
Spray cookie sheet first.  Pile cubed potatoes in the middle of the pan.  Drizzle oil over potatoes, tossing to coat.  Sprinkle dry onion soup mix over potatoes, tossing to coat.   Bake at 450º for 28-30 minutes.  You might want to turn on broil for a couple of minutes, but since they're coated, they'll already look a little brown.
Rebekah made these today. =)

This recipe fills a 7 x 11 baking dish.

Rebekah made these to take to a family gathering this afternoon, but after we'd each sampled a few (and they're sooo good!), Rebekah said she didn't think the rest of the potatoes were going to make it getting there! 
Hmmm... I thought about the endangered potatoes.
"Do you have a smaller dish???"
HA HA HA!!!

Tuesday, December 22, 2009

Easy Oven Fries

Saw this recipe on Rachael Ray a year or so ago, and not sure which one it is, but she has about 5 pages of recipes for FRIES!  So I'm sure it's one of those.  =) I'm sure I've strayed from the original, tho. 
Here's a few of Rachael Ray's recipes that are similar. Oven Steak Fries, Oven Fries, Red Potato Oven Fries.
  • 4 medium potatoes
  • 2 T. olive oil
  • Garlic salt and/or other spices (basil, oregano, etc)
    I love using a packet of dry Lipton Garlic & Herb mix

-Scrub and wash potatoes.  Cut into medium-thin slices.
-Line cookie sheet with parchment paper, and pile the sliced potatoes in the middle.   
-Drizzle oil over the potatoes, tossing to coat, then spread them out on the pan.
Sprinkle on any spices(s) of your choice and/or salt.
►Bake at 450º for 25-27 minutes, then broil for 2 minutes.

This post was made in Dec, 2009.  
It's Jan, 2022, and that is still my favorite knife!  

Monday, December 21, 2009

Yummy Birthday Cake!

My 12-yo daughter Bethany made this!  Homemade cake from scratch, homemade icing (to go between the cake and fondant), and homemade fondant!  Her first attempt at fondant, with NO help, and I am SO PROUD!  =D

Friday, December 18, 2009

Yummy Cinnamon Cookies

This is my tweaked recipe from one my friend Breanna gave me.
  • 1 stick butter, unmelted
  • 1 egg, beaten
  • ¾ c. white sugar
  • ¾ c. brown sugar
  • 2 t. cinnamon
  • 2 c. self-rising flour, sifted
Mix together everything except the flour.  It takes awhile and it's sticky.  Then add in the flour, a little at a time.  Form into 1 inch balls on a greased cookie sheet.  Bake at 350º for 9-12 minutes.
Makes about 30 cookies.

Ham and Swiss (or Provolone) Cheese Rolls

Yummy, and doesn't take too long, either.  My mother-in-law had given me the recipe a long time ago, using the tiny rolls.  Then recently, my sister-in-law made them at our house using regular dinner rolls.  =)
  • 12 dinner rolls, already baked. 
  • 4 rectangle slices of ham, or 12 thin round slices (like Land O' Lakes
  • 8 oz. package of cheese of your choice (I like Provolone)
  • 1 stick of butter
  • 2 t. mustard
  • 1 T. poppy seeds
  • 1½ T. minced onion/onion flakes 
  • 2 t. Worcestershire sauce 

    -Preheat oven to 350°.
    -Melt butter in microwavable bowl.  
    -Add poppy seeds, minced onion, mustard, and Worcestershire sauce.
    ►Or leave the poppy seeds until last and sprinkle on top. 

    -Using a serrated knife, slice open all the rolls, placing the bottom halves in large pan.  
    -Thinly (make that butter go far!) spread one-half  the mixture on the open bottom half of the rolls, being sure to get the edges.

    -With a pizza cutter, cut the ham to fit on the rolls.  
    If rectangle-shaped ham, you can cut it in half lengthways, then cut each half into thirds.  I use 2 layers of ham per roll (so 1 rectangle slice for three rolls).  Stack and cut several slices at a time.
    If thin round ham, I just kinda fold a third of it over, then bring the side over.  It looks kinda like a triangle with a rounded bottom edge. 

    Not sure what shape/size your cheese will be, so just break it up to fit the rolls.  For provolone, I use 1 slice for 2 rolls.  I break off top and side to leave enough for 1 roll, then break and fit the edge pieces on the next roll. 

    -Put on the roll "lids," and spread remaining mixture across rolls.
    -Sprinkle on poppy seeds if you did not include them in the butter mixture. 

    ►Cover with tin foil, and bake at 350º for 18-20 minutes.

    Some people like to put it all together a day ahead, then bake the day of.  
    This lets the butter soak in more. 

    GREAT with potato salad and baked beans.  =)

    My MIL's Baked Beans =)

    • two 28-oz pork n beans
    • 1 celery stalk, chopped, optional
    • ½ c. chopped green pepper
    • ½ c. chopped onion
    • ¾ c. brown sugar
    • 1 c. ketchup
    • 1 T. mustard
    • 6 strips of bacon
    Mix all ingredients except bacon.  Pour into 9 inch round dish.  Place strips of bacon across top.  Bake 350º for 1 1/2 hours or until bacon is cooked.
    Yum!

    My MIL's Yellow Potato Salad =)


  • about 6-7 lb. potatoes, diced small, cooked (I do 5 lb, with same ingredients below)
  • 2 oz pimentos, drained and squeezed w/ paper towel
  • 1 c. mayonnaise
  • 1 c. finely diced onions
  • 5 chopped boiled eggs
  • 1½ c. drained sweet relish (I use about 20 oz, bc my husband loves it, and usually have to press the relish with paper towels in the colander to get most of the liquid out)
  • 2 T. mustard
  • salt 1½ tsp (or to taste)
  • pepper ¼ tsp (or to taste)

  • Mix all ingredients except potatoes.  Add in potatoes, carefully stirring so as not to end up w/ creamed potatoes!  =)


    Thursday, December 17, 2009

    Meatloaf Burgers and Onions

    • 2 lbs. ground beef
    • large onion, diced
    • 3 thick end pieces of bread, or 5 thin (abt 1.5 c. fine crumbs)
    • ½ c. ketchup
    • more onions sliced for the top - about 3 or 4
    • salt & pepper to taste
    Run the pieces of bread thru the food processor, pour into mixing bowl.  Mix ground beef, bread crumbs, diced onion, and ketchup together until thoroughly mixed.  Form into 12 patties.  Place into two 9 x 13 dishes.  Slice onions all over top.
    Bake at 375° uncovered for 40 minutes.


    These are more firm than regular meatloaf.  Great with A-1.

    We serve ours as "plate food" the first night with creamed potatoes, garlic bread, and vegetables, and have leftovers as hamburgers the second night.

    You've never tasted a better hamburger!!! 

    Chicken Pan Pie, no vegetables

    • 2 lbs chicken, cooked
    • 1 10 oz. can cream of chicken soup
    • 1½ can of broth from cooking the chicken (15 oz)
    • 3 T. butter
    • 1 c. flour, sifted
    • 1 c. milk
    Cut up chicken into small pieces, let butter melt on chicken.
    With whisk, mix together soup and broth.  Put chicken in 9 x 13 inch pan, and pour soup/broth mixture over chicken, coating all sides.
    With whisk, mix together flour and milk.  With large spoon, gently spoon over chicken and soup mixture.


    Bake at 375º uncovered for 35-40 min. until lightly browned.  Sometimes I bake it for 30 minutes, then turn it on low broil for 5 minutes.

    Larger recipe:
    • 3 lbs chicken, cooked
    • 16 oz. can cream of chicken soup
    • 3 c. of broth from cooking the chicken
    • 4 T. butter
    • 1¼ c. flour, sifted
    • 1¼ c. milk
    This will fit in the same size pan and will fill it up.  Increase cook time to about 45-50 min.

    Monday, December 14, 2009

    Lemonade

    • lemon juice
    • sugar
    • water, haha!
    I buy the bottled lemon juice.
    Gallon: 2 2/3 c. sugar, 1 1/3 c. lemon juice
    96 oz juice container: 2 c. sugar, 1 c. lemon juice
    1/2 gallon or 2-liter: 1 1/3 c. sugar, 2/3 c. lemon juice
    Put in some water first, add sugar and lemon juice, shake,  fill to top with water.
    Sooooo good! It should be!  So much sugar.

    Garlic Butter

    • 1 stick butter (1/2 cup)
    • 1 t. garlic powder or garlic salt
    Melt butter and mix in garlic powder or garlic salt.  
    Stir until salt is dissolved. 

    Serve in individual dipping cups for pizza or cheese bread.


    When refrigerated, it will separate.  Melt slightly to make it soft and spreadable for garlic bread.   Add a little mozzarella cheese and Italian seasoning.   Yummy!  =)

    Cheesy Tortilla Cups

    I made these for lunch today, and my family loved them!
    • 12 small flour tortillas
    • 1 tomato diced
    • ½ onion, diced
    • ½ red (or green) bell pepper, diced
    • 8 oz. cheddar cheese (and/or other cheeses)
    • 6 slices of ham cut into pieces
    • about 1 tsp. or so of dried basil
    • a little chili powder
    Place each tortilla into a cupcake pan. Put a spoonful of cheese in the bottom of each tortilla. Then fill with onion, ham, tomatoes, and peppers. (It will cook down.)  Sprinkle with basil and chili powder. Top with more cheese.  Bake at 350º for 9-11 minutes or until cheese is bubbly and tortillas are toasty.

    Chicken in a Crockpot

    • 2 carrots, sliced (I use more)
    • 2 onions, sliced
    • 2 stalks celery, cut into 1-inch pieces (I use more)
    • Several quartered potatoes if you have room
    • 1 whole broiler/fryer chicken, 3-4 lbs. (I’ve also used chicken breasts or chicken legs, which is good for smaller crockpots, or if you want more veggies)
    • 1 t. salt
    • ½ t. black pepper
    • *½-1 c. water or chicken broth
    • ½ t. dried basil
    -Put carrots, onions, celery, and potatoes in bottom of crockpot. 
    -Add whole chicken/chicken breasts. (I usually place some of the veggies around the chicken) 
    -Top with salt, pepper, and liquid. Sprinkle basil over top. 
    ►Cover and cook on LOW 10 hours 
    *►or HIGH 6 hours using 1 c. water.

    This is for a large crockpot.  Mine is a 5-quart.  Adjust recipe for smaller crockpots.

    Rebekah made the rice, and Bethany made the biscuits.  😊

    Yeast Rolls

    My daughters love making these!  Rebekah made them both Thanksgiving days (Thurs & Fri), and both times there was one roll left!  The lucky person who later got that roll.... mmmm!
    • 2 pkgs yeast (or 4½ tsp.)
    • 2 c. warm water
    • ¾ c. shortening
    • 1 Tbs. salt
    • 1½ c. sugar
    • 2 beaten eggs
    • 1 c. well-cooked, well-creamed, plain potatoes
    • 7-8 c. bread flour (all-purpose flour), sifted
    In very large bowl, dissolve yeast in warm water.  Too hot will kill the yeast.  Add shortening, salt, sugar, and beaten eggs.  Stir in creamed potatoes.  Add sifted flour, 2 cups at a time, mixing after each addition to make a soft dough.

    Leave in the large bowl; rub vegetable oil over dough.  Cover with clean cloth, let it sit in a warm place, and let rise until doubled.  Punch down and let rise again.  Pinch off balls of dough and shape into rolls on greased pan and let rise again.  Each rising can take several hours depending on the weather, so it's good to start the dough for these a day ahead.  We usually try to start in the afternoon, and let the covered bowl sit in the sun.  If there's no sun, you can set it near a heat vent, or use a small portable heater on low. The dough is fine left out overnight, covered.
    Bake at 350º until golden brown.  (about 18-20 min.)
    Can make about 24-30 rolls.

    Serve with honey butter. Mmmmm.
    Dough keeps well in refrigerator several days.

    Easy Pumpkin or Sweet Potato Pie

    My girls make these, too!  =)
    • Two 15 oz cans of pumpkin or sweet potato, drained and mashed
    • 2 eggs, beaten
    • 1 stick butter, melted
    • 1 c. milk
    • 1 c. sugar
    • 1 t. vanilla flavoring
    • 1 t. pumpkin pie spice
    • 2 unbaked pie shells
    Mix all ingredients. Divide in half; about 2 1/2 c. each.  Pour into pie shells.

    To make the topping:
    • 2/3 c. brown sugar
    • 1/3 c. flour
    • 1/4 stick butter, softened slightly
    Mix well by hand until crumbly.  Sprinkle on tops of pies.
    Bake at 375º for 32-35 minutes.
    Serve with cool whip.

    Croutons

    Do you love homemade croutons? They're much better than bought ones. There are many different recipes online, and I combined ideas and came up with our current version.
    • 5 pieces of bread (I use the heels), stack and cut into cubes with a serrated knife
    • ½ stick of melted butter, mix in ½ tsp of garlic powder
    Drizzle butter mixture over bread, stirring to distribute.
    Sprinkle on some Italian seasoning.
    Bake at 400 degrees for 12 to 15 minutes.
    Makes 10 servings.
    Store leftovers in a ziploc bag.

    Sausage Balls

    So simple!  Takes awhile, but only three ingredients!
    • 3 cups of Bisquick 
    • 16 oz. sausage - I use Frank Corriher's
    • 12 oz. shredded cheddar cheese
    In large mixing bowl, pour in Bisquick, and pinch/add pieces of sausage, tossing a little as you go to coat with Bisquick.
    Add cheese, and knead/mix till well blended.
    Roll into small 1 inch balls; place on greased pan.
    Bake at 375º for 16-18 minutes.
    Freeze (on an ungreased pan) whatever you don't use. After freezing, transfer to a gallon ziploc bag.  Makes around 80 sausage balls.

    ETA:
    Betty Crocker uses a few more ingredients, and sounds delicious!!!  I'm going to have to try this.
    • 4 c. (16 oz.) cheddar cheese instead of 12 oz.
    • ½ c. grated Parmesan cheese (2 oz.)
    • ½ c. milk
    • ½ t. dried rosemary leaves, crushed
    • 1½ t. chopped fresh parsley OR ½ t. parsley flakes

    ETA #2:  It tastes pretty much the same, maybe a LITTLE fluffier, but it's stickier to roll out.  It does make more.  I think we got 95 out of it.

    Creamy Chicken Soup


    This recipe has been moved.
    You can find it here.  =)