Loaded Potato Salad

 Loaded Potato Salad

2 pounds potatoes [ I like Yukon Gold, but red or Idaho are fine too]
1 cup non-fat Greek Yogurt
1 cup mayonnaise

1 TBSP Spicy mustard 

4-6 slices bacon, cooked and crumbled [ 3 Tablespoons bacon bits work too]

2 green onions , chopped

1.5 cup shredded sharp cheddar cheese

3 or 4 [I like a good amount of egg in my salad, so I use 4 ] hard-boiled eggs

1/2 tsp salt

ground black pepper, to taste

 

Directions:

*Cube potatoes [1-1.5 inch cubes] and place potatoes and eggs in a large pot and cover with salted water; bring to a boil. Reduce heat to medium heat simmer 10 minutes [ start timer once water has come to a boil].

*Transfer potatoes and hard boiled eggs into a bowl of ice-cold water to cool completely.

* drain

*Peel and chop eggs, add back to potatoes

***while potatoes and eggs are boiling, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.; drain on paper towel.

*crumble and add to potatoes

Add mayonnaise, Greek yogurt, sharp Cheddar cheese, mustard, scallions, salt, and ground black pepper to potatoes then stir to coat.

Cover and refrigerate. Or eat warm, it's delicious!!

Tierney Baked Beans

Yield:6-8  servings

Ingredients

1 TBSP dried onion [ 1 large onion, diced]

2 (16-ounce) cans pinto or kidney beans [or combination thereof], drained and rinsed

1 TB [ or a tad more, to taste] prepared yellow mustard

1/4 cup light brown sugar, [ or a tad more, to taste]

1/4 cup ketchup

2 TBSP favorite BBQ sauce

1/4 cup maple syrup or molasses

1 TB lemon juice, [ or a tad more, to taste]

1 cup water

1/3 cup bacon bits

Directions

cook all together, covered, for 60-90  minutes on med-low, stirring occasionally.

Cheesy Corn Casserole

As I am posting this, my mouth is literally watering. It's kinda embarrassing actually.

Cheesy Corn Casserole
found this at http://countrytimerecipes.alphamaids.com and of course I couldn't leave well enough alone. So here's my take on it.

1 8.5-ounce box corn-muffin mix (Jiffy)

1 16-ounce can corn, drained (Even better, cut off same amount of fresh corn off the cob)

1 16-ounce can cream-style sweet corn

1 1/2 cups Shredded Sharp Cheddar Cheese [I’m a cheese FIEND, so I erred on the side of excess]

1/2 cup (1 stick) melted butter,[I used coconut oil and it worked great]
1/2 tsp salt *optional*
1/2 tsp onion powder *optional* [

1 cup sour cream  [I used fat freek Greek Yogurt and it was wonderful]

3 eggs, beaten

Heat oven to 350 degrees. 

Combine all ingredients in a large bowl and pour into a 9 inch pie baking dish that has been sprayed with nonstick cooking spray. Bake for 50-55 minutes, until lightly browned.

Makes 10 servings.

Egg Fried Rice

Egg Fried Rice Ingredients:

2 cups cooked white rice 4 scallions, diced small 2 cloves garlic, crushed 1/2 cup chopped baby carrots [I used a frozen peas/Carrots Combo, thawed] 1/2 cup frozen green peas 2 tablespoons vegetable oil 2 eggs, scrambled 1 1/2 TB soy sauce

Directions:

1. Cook rice, as directed [ I used Minute Rice] 
2. Thaw peas and carrots, set aside.
3. Softly scramble eggs in medium skillet or wok. Set aside in small dish.
4. Add oil to pan, then stir in scallions, garlic, carrots and peas, soy sauce; cook about 2 minutes.
5. Add in scrambled egg, combine thoroughly.
6. Stir in cooked rice. Combine well. Serve.
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                                                      *Alternately you could add stir fried meat of your choice to this dish and have a whole meal.*

Summer Squash Casserole

EVERY Christmas and Thanksgiving this is a crowd favorite with leftovers fought and squabbled over!

• 4 large squash thinly [1/4 inch] sliced (6 cups)

• 1/2 cup chopped onion

• 1 10 3/4 ounce can cream of chicken soup

• 1 cup Full fat sour cream

• 1 tsp salt

• black pepper to taste

• 1 cup shredded carrot [2 medium carrots]

• 3 cups Pepperidge Farm herb-seasoned stuffing mix

• 1/2 cup butter [1 stick], melted

**For  a little variation, try adding a bit of zucchini too**

**Optional: add 1 cup shredded sharp cheddar cheese to soup mixture

Preparation:

Cook squash,carrot and onion in frying pan on medium high stirring frequently for 10 minutes [until tender].  

Combine soup [or broth mixture], sour cream, and pepper to taste. Fold in cooked veggies. 

 Add melted butter to stuffing and spread half of the stuffing on the bottom of a 9x 11 inch baking dish. Spoon vegetable mixture on top. 

Sprinkle remaining stuffing mixture over the top.

Bake at 350° until heated through, 30 minutes. 

Makes 6 servings. 

Joe’s Southern Sage Cornbread Dressing

Favorite Family Holiday Staple with my husband's family. Sooooo GOOD!

This makes a single 11X13 casserole pan

Things You'll Need:

• 1 batch southern cornbread [recipe to follow]
• one small batch of Bisquick drop biscuits [recipe to follow]
• 1 large onion and 3 stalks celery chopped in blender/food processor 
• 1 tsp celery salt
• 1 tb butter or margarine
• 1 tsp onion powder
• 6 or 7 cups low sodium Chicken Broth
• 1/2 tsp Black Pepper
• 7 or 8 eggs
• 1 1/2  .5 oz. bottle of McCormick's Rubbed Sage (plus optional 1 additional teaspoon of poultry seasoning powder )

FOR CORNBREAD:

• 1  1/3 cups milk
• 1/4 cup veg or canola oil [or butter]
• 2 cups Martha White Self-rising Corn Meal Mix [*NOT corn Muffins- they are too sweet*]
• 1 egg

bake at 450 degrees, in greased pan [9x9, or 9 inch pie plate] 20-25 minutes.

FOR DROP BISCUITS:

• 1 cup and 2 TBSP  Bisquick
• 1/3 cup milk

stir and drop by heaping spoonfuls onto un-greased cookie sheet [or lined with parchment paper]

bake at 450 degrees for 8-10 minutes

1. Make 1 batch of each cornbread and one batch of drop biscuits 
2. Once breads are done, it’s best if you let them sit out and dry out over night, but if you’re in a hurry just go ahead and crumble both up into a large bowl and add all the other goodness over the top. *Hold off on the last cup of broth to see how juicy everything is without it.*You want it soupy, like ketchup[runny but still thickish] Maybe like gravy, or stew??? Trying to come up with a good comparison. Hopefully these give the right idea.
3. Bake in 450 degree oven for about 40-50 minutes or until a rich golden brown and knife inserted in center comes out clean

Creamy No Bake Homemade Macaroni and Cheese

Be forewarned! I don’t bake my Mac and cheese. I am all about the gooey, delightful cheese sauce, staying gooey and delightful!

~ Cheese Sauce~

2 cups dairy milk 

1 heaping TB flour

2 TB butter

1 tsp salt

 1/4 tsp black pepper

 2 cups shredded extra sharp cheddar

1/2  lb. box pasta noodle of choice [ I prefer small or medium sized shells because I like to think they hold more of the cheese sauce]

Cook Pasta according to directions on box.

While pasta is cooking:

In medium sized microwave safe bowl add milk, butter, flour, salt and pepper. Whisk to incorporate flour [but it settles to the bottom while heating, so you will have to stir it up again.] Heat on high for 3 minutes [not until boiling, but still very hot. Whisk the mixture until flour is fully incorporated. Add Shredded cheese and heat another minute.

Whisk together until well blended and pour over noodles in pan or in separate serving bowl. 

Let sit about 5 minutes for sauce to thicken and set a bit, then serve. 

My kids all go crazy for this, preferring it even over the Kraft boxed variety most kids clamor for.

Family Favorite Potato Salad

2 pounds Red or Yukon Gold potatoes cut in 1" squares

1 C mayo 

1 TBSP Prepared Yellow Mustard.
2 TBSP sweet pickle relish

2 stalks celery sliced thin

1/2-1 tsp onion powder (more to taste)

salt to taste [abt. 1 tsp]

1/2 tsp Paprika [optional]

DIRECTIONS:

Place eggs in the same pot with the potatoes to cook.  I use about 1 egg per pound of potato (or just slightly less)

---the eggs and the potatoes take about 10 minutes to cook once at a boil and the potatoes keep my eggs from cracking

boil, drain, etc...

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

My Mom's Awesome Cole Slaw

I have never had any coleslaw, anywhere that was better than my mom's recipe. So here you go!

My Mom's Awesome Cole Slaw

Ingredients

• 1 (16 ounce) bag coleslaw mix***

• 3/4 cup mayonnaise

• 1/4 cup sugar

• 1/2 tsp onion powder 

• 1/4 cup Apple Cider Vinegar

• 1/2 teaspoon celery salt

Combine all ingredients except cole slaw mix in a large bowl and combine well. Add the cole slaw mix and toss to coat.
Cover and refrigerate several hours or overnight to allow flavors to blend.
Serves 6-8

Summer Squash, Zucchini Parmesan, i.e. Italian Vegetable Medley

Squash , Zucchini Parmesan i.e. Italian Vegetable Medley
*Serves 3 or 4

• 2 TB butter or margarine
• 1 tsp salt, dash of black pepper
• 1/4 cup onion, diced very small [ or 1 TB dried minced- I tried it with onion powder and, bleck!- not so good]
• 1/2 tsp garlic powder, or 1 clove minced garlic
• 1 medium zucchini, sliced about 1/8-1/4 inch thick, in rounds or half moons
• 1 medium yellow squash, sliced about 1/4-inch thick, [ half moons cook faster]
• 1 medium ripe tomato, chopped
• 3/4 cup freshly grated parmesan cheese

In a medium pot toss in everything but the cheese. Simmer, covered, over medium heat for  7-10 minutes, stirring occasionally, until veggies are tender. Once tender, toss the hot mixture with the parmesan cheese and serve.

Thanks to Mel at melskitchencafe.com for the inspiration for this recipe, though I doctored it some. I admit I stole her photo, because mine just always look less than appetizing.

This is AWESOME with the  Chicken Parmesan recipe I have on here. I mean awe-some!!

Cheesy Goodness Brocolli Casserole

Many moons ago a girlfriend of my brother's introduced our family to this delightful cheesy broccoli goodness and it's been a favorite recipe of mine ever since that first beautiful encounter with its amazing flavor combination and crunchy, buttery, Ritz cracker topping. Have some baking even as I type this in preparation for Thanksgiving-- Part Deux--dinner at my Aunt's house in about 90 minutes. Can't wait!  I'll no doubt have to restrain myself during the 40 minute drive to keep from shoving my fingers in and shoveling some in by the handful.

*This is a double batch*

16 oz Velveeta [or 1 cup 2% milk and 2 cups grated extra sharp cheddar cheese]
1 tsp garlic powder
2 cans cream of Mushroom soup [ Cream of Chicken can be used instead without noticeable difference to flavor]
2 pounds Broccoli Florets, Thawed
2 TB butter
1 large onion
2 sleeves of ritz crackers
4 TB butter for cracker topping

Saute onion in butter till soft, mix in soups and velveeta until well blend and melted. Stir in broccoli, coat well.
 Spread into 11x13 greased casserole pan.
Crush 2 sleeves of Ritz crackers, cut in 4 TB melted butter. Spread across top of broccoli mixture.
Bake uncovered, 350 degrees, for 30 minutes.



Tah dah! Greatness is yours!

Waldorf Apple Pecan Salad 2 Ways

Waldorf Salad 2 Ways
Apples, pecans, and raisins Oh My!!!
Here is my simple, lighter in taste and fat count version of the classic fruit and nut salad--as well as the original recipe.
This has always been a tasty little treat I like to indulge in. And with the lite Cool Whip, it's also healthy and guilt free. Which is always a nice thing.

~Classic dressing ingredients~
1/2 cup mayonnaise [ Light Mayo would work fine for this]
1 tablespoon white sugar
1 teaspoon lemon juice
~Dressing Alternatives~
*for a simple, lighter in taste and fat count version of the classic, instead try : 2/3 cup Lite Cool Whip***
*I've read a few recipes that call for Miracle Whip instead. I'm not a fan, but if you are--

then there's yet another option for you.
~Salad ingredients~
3 apples -- [ red or green depending on your preference for sweet or tart] peeled, cored, and chopped(a good idea is to chop the apples first and then drench them in a bit of lemon juice to keep them from browning!)
1 cup thinly sliced celery
1/2 cup chopped walnuts [or pecans are good too!]
2/3 cup quartered grapes [red or green]

Ultimate Divine Broccoli Casserole

Ultimate Divine Broccoli Casserole

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup mayonnaise

1/2 cup sour cream

1/4 tsp garlic powder [or a dash more if you love garlicy goodness!]

1/4 cup finely chopped onion

12 ounces shredded sharp Cheddar cheese

1/2 tsp salt

2 (10 ounce) packages frozen broccoli florets-- thawed

~Topping~
1 sleeve Ritz crackers, crushed.
1 or 2 TB margarine , melted and poured over crushed crackers, blend well.

**OPTIONS** you can add cauliflower to this or even a cauliflower/broccoli/carrot blend, and it's very , very good too! Thank you Aunt Diane for introducing me to that delectable wonder oh so many moons ago!! I almost ate the entire 9X13 casserole myself over a 3 day span of time, I kept going back so many times for more!


~DIRECTIONS~
1. Preheat oven to 350 degrees F . Grease a 9x13 inch baking dish.
2. In a medium bowl, mix together first 7 ingredients
3. Place thawed broccoli into a very large mixing bowl. Add goop mixture to broccoli, and stir together well. Spread mixture into prepared baking dish, and cover with Ritz mixture .
4. Bake, uncovered, for 30-45 minutes--until bubbly and lightly browned

Cheesy Squash Casserole

This recipe stems from the basics of a long time family favorite a family favorite at both Christmas and Thanksgiving dinners for as long as I can remember. I let a couple of other recipes I found online influence me a bit on this by adding the garlic and cheese, and experimenting with crushed Ritz crackers as the topping instead of the stuffing I've always had on it. 
I mean, really, can you go wrong with cheese or Ritz crackers? Not in my book.

Either way, it turns out, the results are delicious, and as in tonight's case when I found I had no stuffing in my pantry come cook time-- I now have options. I like options.
Cheesy Squash Casserole
1 lb yellow squash [ at least 3 or 4 good sized]
1 cup onion -[2 TBSP DRIED/minced onion]
1 large carrot shredded [ or 2 , if you're like me and love a good carrot]
1 tsp salt
~The Soup Mixture~
8 oz sour cream
1.5 cups shredded cheddar cheese - I use extra sharp cheddar
1/2 tsp garlic powder, and onion powder
1/4 tsp black pepper
~Topping~
1 sleeve crushed Ritz crackers cut in with 3 TB BUTTER

~Directions~
*Chop the squash and onion and shred the carrot.
*Cook all 3 in medium sized pot by just covering the squash, onion and carrot with water and salt.
*Bring to a boil and let cook until done but still firm—10 minutes.
*While these vegetables are cooking, in another bowl mix the sour cream, garlic, pepper, dash of salt, and cheese.
*Add veggies to sour cream mixture, stir well
*In greased 9X9  baking dish add veggies mixture, top with cracker goodness.
*Bake for 30 minutes uncovered, at 350 degrees until bubbly and the topping is lightly browned.

**to use broth instead of using condensed soup: save water used when boiling veggies together. Measure out 2 cups and add 1/3 cup flour to it. Whisk until all flour is completely blended in and simmer, whisking often to make sure it doesn't stick to the bottom of the pan, about 5 minutes until thickened.**