Scalloped Potatoes

Scalloped Potatoes

3 pounds Yukon Gold Potatoes, washed and thinly sliced using mandolin
1 stick butter
1 whole yellow onion, diced
3 cups diced ham
1 1/2 cups half-and-half
1 1/2 cups heavy cream
1/4 cup flour
salt and pepper to taste
grated cheddar cheese
grated Monterey jack cheese

Spray a large casserole dish with pam cooking spray.  Add 1/3 of the taters.  Add pats of butter on top.  Salt and Pepper the taters.  Add a thin layer of onions and ham and cheese. 

Mix the half-and-half, heavy cream and flour.  Then pour 1/3 over the taters.  Repeat those layers 2 more times.  Bake 350 for about an hour, cover with foil if the top starts to get too brown.

Fruit Fluff

Fruit Fluff

1 large container of cool whip
1 can peaches, drained and diced
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1 (10 oz) jar maraschino cherries, drained
2-3 cups mini marshmallows

Mix and put in the fridge. Let set overnight or several hours before serving.

Hamburgers

This is a recipe that I saw on America's Test Kitchen then altered just a tad.

Grilled Hamburgers

For each 1 pound of hamburger mix the following:

1 slice bread (I prefer sourdough) -- crumbled into tiny pieces
2-3 tbsp. milk
2 tbs A-1 steak sauce
garlic powder
salt and pepper

Crumble the bread and add the milk, mix it until it forms a squishy paste.  Then add in steak sauce, and seasonings.  With your hands mix this mixture into the hamburger making sure it's mixed really well.  Make patties.

Cook on grill and enjoy!

Grape Salad

Grape Salad

8 oz cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 tsp. vanilla
2-3 lbs seedless grapes (I like to do a mixture of green and red grapes)
3 tbsp. brown sugar (I don't measure, just sprinkle some on)

In a large bowl beat the cream cheese, sour cream, sugar, and vanilla.

Place grapes in a cake pan.  Spread the cream cheese mixture over the grapes. Sprinkle brown sugar over the top. Cover and refrigerate a few hours before serving.

(you could add the grapes to the cream cheese mixture and toss to cover, place in bowl and sprinkle with brown sugar.)

Optional: top with 3 tbsp. chopped pecans.

Ground Turkey Soup

Ground Turkey Soup

2 1/2 (32 oz each) containers of ckn broth
Red potatoes -chunked
Baby Carrots ...
Sliced Onions
Celery chunks
1 can drained green beans
1 pkg white chicken chili seasoning
2 sprigs of rosemary

Put in large pot and bring to boil. Meanwhile in a skillet:
1-2 tbsp olive oil
Diced onion
Diced red pepper
Sliced mushrooms
Cook till soft. Season with salt and pepper.
Add 1 lb ground turkey and brown
Then dump that in the soup pot. Simmer till taters are done.

 

Mexican Wedding Cookies

Mexican Wedding Cookies

1 cup butter, soft
1/2 cup powdered sugar
1/2 tsp vanilla

Combine and add:

1 3/4 cup flour
1/4 tsp salt
3/4 cup finely chopped pecans

Roll into balls (less than 1 inch)  Bake on ungreased cookie sheet, bake at 375 for 10-12 minutes.  (they don't need to brown, just need to set up)

Let cool a little while then roll in powdered sugar.  Let cool completely and roll in powdered sugar again.

Chicken and Noodles

This recipe is from my Aunt Dorothy...she would make this at Thanksgiving and Christmas! So good and actually very easy to make.

Homemade Noodles

Beat:  3 eggs (whip till fluffy)
          1/4 cup milk
          1/8 tsp baking powder
           1 tbsp. corn oil

Add 2 cups flour while beating till thick.  Knead on floured surface.  Roll into a circle.  Roll up like cinnamon rolls and slice.  Unroll and put on a cookie sheet.  Let dry for 1 hour.

Boil 2-3 chicken breasts - shred chicken.

In a large pot, add

1 large can chicken broth
1 family size can of chicken noodle soup
1 family size can of cream of chicken soup
2 chicken bouillon cubes

Add in chicken and drop in noodles.  Bring to a boil then simmer on med-low (stirring frequently making sure they don't stick to bottom of pan.) 

Taste and season with salt/pepper.



I sometimes add more of the chicken broth/soup...I just eyeball it and add more as needed.

Strawberry Angel Cake

Strawberry Angel Cake

Angel Food Cake
Strawberry jello
2 cups boiling water
16 oz container of frozen strawberries with sugar added (comes in a cottage cheese type container)
1 large container of cool whip or 2 regular size containers

Tear 1/2 of angel food cake into chunks and put in 9x13 cake pan.

Dissolve 1 strawberry jello packet in 2 cups water. Immediately stir in 16 oz container of thawed strawberries. Add 1/2 of a large cool whip and stir well. Pie 1/2 over the cake. Chunk the remaining cake and put on top. Push down to make room and add remaining jello mixture. Top with cool whip. Cover and refrigerate several hours before eating.

When I made this I actually used 1 1/2 containers of the strawberries.