my familys favorite recipes

Best Meatloaf Ever
1 1/2 lbs ground beef
1 egg
1/2 cup sour cream
1/2 cup ranch dressing
2 Tbsp Worcestershire sauce
1/2 packet of dry onion soup mix
1/2 - 1 cup grated parmesan cheese [i LOVE the real stuff grated up]
3/4 cups italian-style bread crumbs

1. preheat oven to 375 degrees F
2. In a large bowl, combine the beef, egg, sour cream, ranch dressing and worcestershire sauce. Mix in soup mix, cheese, and bread crumbs. Form mixture into a loaf and place in a 9x5 inch loaf pan. COVER WITH FOIL.
3. Bake at 375 degrees F for 45 minutes. Remove foil and continue baking for another 10 - 15 minutes. Let stand 5 - 10 minutes before serving for easier slicing.

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Christmas Breakfast Casserole
1 lb bulk sausage [Jimmy Dean maple flavor really makes this!]
1 tsp mustard powder
1/2 tsp salt
6 eggs beaten
2 cups milk
6 slices white bread; toasted and cubed
8 oz cheddar cheeze, shredded

1. Cook and drain sausage
2. In a medium bowl, mix mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese. Stir to evenly coat. Pour into a greased 9x13 bakiung dish. Cover and chill in the fridge 8 hours OR overnight.
3. Preheat oven to 350 degrees F
4. Cover and bake 45 - 60 minutes. Uncover and reduce temp to 325 degrees F. Bake an additional 35 minutes or until set.

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Olive Garden's Zuppa Toscana
4 cups water
2 cans chicken broth
1/2 large onion, chopped
2 large russet baking potatoes sliced how you like them [bite sized]
2 cloves minced garlic
1 lb bulk sausage
1 glass container of hormel bacon bits [this is just what we use]
1 cup heavy whipping cream
2 cups kale, chopped up
salt and pepper to taste
**optional: red pepper flakes and 1/2 tsp fennel seeds**

1. Place onion, potatoes, garlic, chicken broth and water into a large pot. Cook on medium heat until potatoes are done.
2. Cook and drain sausage while that's all cooking. When sausage is done, add along with bacon bits, salt and pepper to the pot. Simmer for another 10 minutes.
3. Turn to low heat, add kale and cream. Heat through and serve. [with garlic bread sticks ;)] 


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Brown Sugar Smokies [appetizer]
1 1/2 lbs center cut bacon
2 packages little smokies sausages
as much brown sugar as it takes..

*The night before...
cut each strip of bacon in 3 pieces.
dredge the pieces completely in brown sugar (more the better) and wrap them around the little smokies
set them in a dish and cover - refridgerate over night.
*The next day...
in the sauce they made over night, bake for an extended time at 350 degrees F
until bacon is crisp - could take 45-50 minutes
TRY to turn them halfway through cooking
YOU WILL NOT HAVE ANY OF THESE LEFT OVER AFTER SERVING!!!!!


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Spaghetti Pizza Pie
8 oz spaghetti cooked and drained
1/2 cup grated parmesan cheese
1 egg, lightly beaten
1 lb ground beef, cooked and drained
2 cups spaghetti sauce
8 oz - 16 oz package mozzarella or italian style shredded cheese

Toss cooked spaghetti, parmesan cheese and egg.
Form a crust along bottom and sides of a baking dish [we use square 9x9]
Spread mixture of ground beef and spaghetti sauce over the crust.
Sprinkle mozzarella cheese on top
Bake at 350 degrees F for 30 minutes OR until thoroughly heated.
Let stand 5 minutes, and serve.


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Old Fashioned Mac and Cheese
{my own variation of the one from allrecipes.com) 
2 cups uncooked elbow macaroni
4 Tbsp butter
2 Tbsp all-purpose flour
1 cup milk
1 cup heavy whipping cream
salt and pepper to taste
2 cup shredded sharp cheddar

Preheat oven to 350* F
Prepare the elbow macaroni according to package directions
Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then, pour in milk and cream, stirring constantly until it comes to a hard boil. THEN, stir for 1 more minute. Remove from heat and set aside.
When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then, layer 1/2 the cheeses, and salt/pepper. Repeat this one more time.
Pour the reserved white sauce over the top of all. 
Top off with small pats of butter to taste.
COVER and bake at 350 F for 45 min.
*mine still looked not quite cooked, so I turned on the broiler and got the top all melty and crispy.
**I'm pretty sure it was the WHOLE moisture mozzarella that put this dish OVER the TOP!!
Honestly y'all, this is the BEST macaroni and cheese I've EVER made.


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Hawaiian Chicken
Boneless skinless chicken breasts
1 can Pineapple with juice [chunks/rings/tidbits, whatever you choose]
Terriyaki or Soy sauce

Preheat oven to 350 degrees F.
Place chicken in casserole dish.
Dump whole can of pineapple and juice over chicken
Drizzle with plenty of terriyaki or soy sauce over overything
Bake for atleast 30 minutes or until done.


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Dump & Go Cheesy Chicken
6 skinless/boneless chicken breast halves
1 can cheddar cheese soup
1 can Nacho Fiesta Soup [for an added kick - this could be another cheese soup]
1 can cream of chicken soup
1/2 cup milk
salt/pepper/seasoning salt
1tsp garlic powder

Spray crock pot with cooking spray.
Place chicken inside.
Mix soup, salt, pepper, seasoning salt, garlic power and add to chicken.
Cook on high 6 hours without lifting the lid!
We eat this over brown rice - the sauce it makes is really good.

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Slow Cooker Beef Stroganoff
2 lbs cubed beef-stew meat
2 cans GOLDEN MUSHROOM SOUP - won't taste the same without this type..
1 tbsp worcestershire sauce
1/2 cup water
1 beef bouillon cube
1/2 - 1 packet dry onion soup mix
**4 oz cream cheese & a dallop of sour cream right before serving**

Combine everything but the cream cheese and sour cream.
cook on low 5 - 6 hours [mine usually cooks much longer]
Add the cream cheese and sour cream JUST before serving.
I serve this over egg noodles. Everyone in the house loves this.

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Cheesy Sausage Zucchini Casserole
1 cup UNCOOKED white rice
2 cups water
1 lb bulk sausage
1/2 cup chopped onion
2 tsp minced garlic
4 cups cubed zucchini squash
1 can diced tomatoes
16 oz cheese [I use sharp cheddar]
pinch of dried oregano
salt and pepper to taste

Combine rice and water in saucepan and cook accordeing to instructions on rice.
Remove from heat and set aside.
Preheat oven to 325 degrees F
Cook sausage, onion and garlic in large skillet - drain fat.
Stir in zucchini, tomatoes, and cook till tender.
Stir in rice and cheese.
Season - oregano, salt, pepper
Spread into a casserole dish - bake for 30-45 minutes.

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Broccoli Casserole
2 [10 oz] chopped broccoli - frozen or fresh
1 can cream of mushroom soup
1/2 cup mayonnaise
2 beaten eggs
1 1/2 cups grated cheddar cheese
2 tbsp minced onion
1/2 tsp salt
1/4 tsp pepper
1 cup cheese-it crumbs [or more...]
2 tbsp butter - optional

Cook broccoli 5 minutes and drain.
Add soup, mayonnaise, eggs, cheese, onion, salt, pepper, and 1/2 cheese-it crumbs.
mix well - put in casserole dish with remaining cumbs on top.
**optional - dot with butter**
Bake 350 degrees F for 40 minutes.

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Cheesy Vegetable Medley
16 oz package frozen vegetables - I get the california mix: broccoli, carrots, cauliflour -
thaw it out.
1 can cream of mushroom soup
2 cups Monterrey Jack Cheese [save some for the top of the casserole]
small can french fried onions [same some for the top of the casserole] - optional
1 cup sour cream
1/4 tsp pepper
1/4 cup milk
*use a little extra onion powder if not using french fried onions*


Preheat oven to 350 degrees F
Set aside 1/4 cup cheese and 1/4 cup french fried onions
Combine vegetables, cream of mushroom soup, cheese, sour cream, french fried onions and pepper.
Pour into casserole dish.
Bake 30 minutes.
Sprinkle the rest of the cheese and french fried onions on top and bake another 5 minutes

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Fettuccine Alfredo {mother in law's recipe}
An Oven Proof Bowl!!!
10 oz Fettuccini Pasta
1 stick of butter melted
1 cup heavy whipping cream
2 egg yolks / beaten
grated Parmesan cheese (I use the good stuff in the deli section for this)
salt and pepper to taste
*1 pkg cubed cooked ham* or bacon bits [to taste]

1. Heat oven between 375 - 400 F and let the oven proof bowl heat up in oven while prepping.
2. Cook noodles according to package directions - drain - do not rinse
while cookiong noodles, put cubed cooked ham in pan and warm up.
3. Melt 1 stick butter in microwave
4. Remove HOT bowl from oven and add noodles and melted butter - should crackle and pop
5. Slowly toss in beaten egg yolks and heavy whipping cream - toss noodles more
6. Add ham, bacon bits, pepper and continue tossing
7. Serve immediately - and To individual servings, add Parmesan cheese


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My Big Fat Greek Omelet
1 cup halved grape tomatoes
1 teaspoon dried oregano, divided
1/2 teaspoon salt, divided
black pepper, to taste
1/2 cup crumbled feta cheese
8 large eggs
1 (10oz) package chopped frozen spinach, thawed and squeezed dry
1 tbsp olive oil

1. Heat a 12 inch non-stick skillet over low heat (use a 10 inch skillet if you half the recipe to serve 2 instead of 4). Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp oregano, 1/4 salt, and pepper to taste. Stir in feta.
2. In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp oregano, 1/4 tsp salt, and pepper to taste. A few minutes before cooking omelet, add oil to pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist, but fully cooked (about 3 minutes). Reduce heat to low; pour the tomato mixture over half of the omelet. using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
3. Cut the omelet into 4 wedges and serve immediately.


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ComeBack Sauce
The sauce that’s served by the steak house chain made famous by the onions that bloom, is reminiscent of Comeback Sauce. Chances are you’ve had it on a burger or sandwich at a new age sandwich shop. It’s a versatile sauce that also makes a great salad dressing. The origins are debated, but most attribute the sauce to a Greek immigrant who settled in Mississippi after WWII.

Most recipes agree on the proportions of mayonnaise to ketchup to chili sauce and heavy on the black pepper. After that, the amounts of all the other ingredients are up for grabs.
It is good on EVERYTHING, except Cheerios.
version that makes a pint jar full.

1 cup Duke’s mayonnaise
1/4 cup Heinz ketchup
1/4 cup chili sauce ( I prefer Heinz. DO NOT substitute Thai Chili Sauce)
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon

Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted”. They shouldn’t rush into marriage.

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