Recipes: These Recipes are some I’ll be putting in my cookbook. Stay tuned for more information.

Loaded Baked Potato Salad

1cup sour cream

1 (5lb) medium potatoes

1/2 cup mayonnaise

1 package bacon, cooked and crumbled

1 small onion, chopped

Chives to taste

1 1/2 cups Shredded Cheddar Cheese

Salt and Pepper to taste

1.Wash the potatoes and poke holes in them with a fork. Bake at 350’ degrees for about an hour or until fork tender.

2. Cool and cut potatoes into bite size chunks. Leave the skins on it taste better that way. Plus there are more nutrients left and it looks prettier.

3. Mix the Mayonnaise and Sour Cream together in a bowl, add potatoes. Then, add bacon, onion, chives, cheese and salt and pepper then, mix together well.

4. Top with extra Shredded Cheese, bacon and chives. Serve

Cheesy Baked Asparagus

1 bunch of asparagus,woody ends trimmed

3 Tablespoons butter, melted

1/2 teaspoon My House Seasoning

(equal parts garlic powder, onion powder, and pepper combine and store in an airtight container

1 Tablespoon grated parmesan cheese

3/4 cup Shredded Mozzarella Cheese Italian Seasoning

Line a baking sheet with aluminum foil. Place the asparagus on the baking sheet, and drizzle with the melted butter. Sprinkle the House Seasoning and parmesan cheese, over the top. Place in a 400′ degree F. oven for 15 minutes. Remove and top with the mozzarella cheese and a sprinkling of Italian Seasoning on top. Return to the oven for an additional 5-7 minutes to melt the cheese and and let it began to brown. Remove.t

Hash Brown Casserole

1 large bag hash browns (frozen)

1 stick butter, melted

1 cup sour cream

1 large can cream of mushroom soup

1 cup Cheddar Cheese, shredded

  Preheat oven to 350′ degrees F. In a large bowl mix all ingredients well. Pour and spread in a 9×13 inch baking pan. Bake for 45 minutes to 1 hour and is golden brown. Note: May double recipe for larger crowd.

Cabbage Casserole

1/2 cabbage, medium, finely, chopped

salt

1/2 cup rice, uncooked

1 pound ground beef

salt

pepper

1 1/2 cups tomato juice

1/2 cup onion, chopped

Preheat oven to 350′ degrees F.  Cook onion and ground beef drain, set aside. Spread half of the cabbage in the bottom of a 9×13 baking dish. Sprinkle with salt. Add rice, onion and ground beef. Spread remaining cabbage on top. Add salt and pepper to taste. Pour tomato juice over cabbage. Bake for 1 1/2 hours or until done.

Broccoli and Cheese Casserole

2 boxes frozen chopped broccoli

1 can celery soup

2 whole eggs

1 cup salad dressing

1 cup cheddar cheese (more if needed)

salt and pepper to taste

dash of Worcestershire Sauce

cracker crumbs for topping (Ritz)

  Cook broccoli for 5 minutes as directed and drain. Combine remaining ingredients add chopped broccoli and mix well. Place in a casserole dish and top with crackers. Bake at 350′ degrees F. for 30 minutes. Makes 8 servings Note: In the picture there is no bread crumbs. I add bread crumbs it gives it more flavor.

Buttered Shrimp

1 stick butter

1 lemon (sliced)

1-2 packages fresh shrimp (deveined)

1 package dried Italian Seasonings  

Melt the stick of butter in a large baking pan. Slice the lemon and layer in butter. Layer shrimp on top of lemon slices. Sprinkle the package of dried Italian Seasonings over shrimp. Place in oven at 350 degrees F. and back until golden brown.

Oven Barbeque Chicken

1 cup barbecue sauce
1/4 cup honey
2 Tablespoons soy sauce
2 teaspoons grated fresh ginger
1/2 teaspoon dry mustard
1 chicken, cut up (about 3 1/2 pounds)
 
Preheat oven to 350 degrees F. Grease a 13×9-inch baking dish. Combine barbecue sauce, honey, soy sauce, ginger and mustard in a small bowl; mix well. Place chicken in prepared baking dish. Brush evenly with sauce mixture. Bake 45 minutes or untill cooked through, brushing occasionally with sauce. Makes 4 to 6 servings.

Slow Cooker Roast

3 pound beef roast (chuck roast)
1 package of dry Italian Salad Dressing mix
1 package of dry Roast Salad Dressing mix
1 package of dry Brown Gravy mix
2 cups water
3-4 potatoes (peeled and cut in 1/2
2-3 carrots (peeled and cut into bite size pieces)
 
Put the water in a measuring cup that is larger than the amount of water you are using. Now add and mix all three packages to the water. Mix until blended completely. Add the roast to your cooker. Pour the water, salad dressing mixture over the roast. Peel and cut potatoes in halves. Then peel and cut carrots and place both in cooker with roast. Cook on high for about 4 hours then on low about 8 hours. Enjoy
 

Dreamcicle Trifle

2 large cans Mandarin oranges
1 small package Orange gelatin
1 pint orange sherbet ice cream
1 (8 ounce) tub whipped cream
1 Angel food cake, cubed
 
Drain, 1 cup liquid from Mandarin oranges. Bring the liquid to a boil in the microwave. Add gelatin and stir to dissolve. Cool until just warm. Add orange sherbet and mix until melted. Gently fold in  whipped cream. Add 1/2 of the cake cubes in the trifle dish in a tight layer. Pour the orange mixture over top of the cake cubes. Add a thin layer of whipped topping. Add a layer of Mandarin oranges. Repeat the process. Refrigerate at least 2 hours before serving.
Bonus Garnish Tip:  For attractive orange curls use strips of orange peel.

Hot Fudge Pudding Cake

1 1/4 cups hot water
1 1/2 cups sugar, divided
1 cup all-purpose flour
3/4 cup cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup melted butter
1 1/2 teaspoon vanilla
1/2 cup brown sugar
vanilla ice cream to serve on top
Preheat oven to 350 degrees F. Boil water and set aside. In a large mixing bowl whisk together 3/4 cup sugar, flour, 1/2 cup cocoa, baking powder and salt. Add milk, melted butter and vanilla. Spray 9-inch baking dish or a 11×7 baking dish with cooking spray. Pour batter into pan. In small mixing bowl, add the rest of the sugar, the rest of the cocoa and the brown sugar. Stir to incorporate ingredients. Sprinkle this over the chocolate batter in the baking dish. Pour the hot water over the top. Don’t stir the water in. Bake at 350 degrees F. for 35 minutes or until the center is done. Let stand for 10 minutes and then serve immediately with ice cream. Enjoy!

Lemon Lush

 
1 cup flour
1/2 cup butter
1/2 cup chopped pecans
8 (ounces) cream cheese
1 cup powdered sugar
1 (8 ounce) container whipped topping, divided
1 (3 ounce) box lemon pudding mix
1/2 cup sugar
2 1/4 cups water, divided
2 egg yolks
 
Mix flour, butter, and chopped pecans together like biscuit dough and press into 8×8 inch baking pan. Bake at 400 degrees for 20 minutes or until brown. mix together cream cheese, powdered sugar, and 1 cup whipped topping and spread over first layer while still warm. Stir lemon pudding mix , sugar, 1/4 cup water and egg yolks together in a medium sauce pan. Stir in 2 cups water, stirring constantly with wire whisk . cook on medium heat until mixture comes to a full boil. Note:( If you are using instant pudding or a different flavor use the ingredients and direction for preparation on the package). Cool 5 minutes stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping. Chill