LOADED BAKED POTATO CASSEROLE

 

In a large bowl, mix together:

8 peeled potatoes, cooked until tender and diced
1-1/2 cups shredded cheddar cheese
½ cup cooked bacon, diced 
2 green onions, diced
 
In a separate bowl, whisk together until smooth:

1 stick butter, melted
½ cup milk
1 cup sour cream
 
Pour liquid mixture over potato mixture.
Stir everything together until well mixed.
Place evenly in a 9” X 13” casserole dish.
Sprinkle top with extra shredded cheese – about 1 cup.
Bake at 375 for about 25 minutes, until hot.

DOUG'S POTATO SALAD

BEGIN THE DAY BEFORE YOU PLAN TO SERVE - IT NEEDS TO CHILL OVERNIGHT 

6 - 8 medium large russet potatoes, scrubbed (Leave skins on), boiled, then cooled and stripped.

18 eggs, hard boiled and cooled, diced (do not dice the eggs real small, they should be a bit large)

1 yellow onion, diced (raw)

1 32-oz jar mayonnaise (I use Best Foods)

1/2 cup mustard - more or less, to taste

1 tsp salt**

1 tsp pepper

INSTRUCTIONS:

In a large pot, leaving skins on, boil WHOLE clean potatoes until fork tender - about 30 minutes.

Drain and COOL potatoes completely, then strip off the skins taking just the skin, but no potato.

Dice potatoes into about 1/2-inch pieces

Hard boil eggs, then COOL completely and dice, a bit large, but not huge.

Dice the onion - onion can be a small-cut dice, but do not use a food processor.

Using about 1/3 each of the diced potatoes, onions, and eggs, layer these ingredients in a VERY LARGE bowl - a layer of potatoes, a layer of onions, a layer of eggs, repeat until all are used.  You will need a large mixing bowl so that there is room to mix all ingredients together.

Make the Sauce:

Mix together the mayonnaise, mustard, salt, and pepper.  Stir well until all ingredients are evenly mixed. 

Pour this mixture over the layers of potatoes, onions, and eggs.  

Fold the sauce and potato, onion, and egg layers together until well mixed, being careful to mix it up from the bottom so that all the ingredients are evenly covered with the sauce.  A rubber spatula is helpful for this mixing.

Transfer to your serving bowl, cover with foil or plastic wrap, and chill overnight.

**After everything is mixed, it will likely taste quite salty, but the potatoes will absorb the salt as it chills overnight.

Pineapple, Orange, Lemon Fluff Salad

Don't forget to thaw the Cool Whip in advance - best if thawed in refrigerator!

1 20-oz can crushed pineapple - DO NOT DRAIN

1 15-oz can mandarin oranges - DRAINED

1 small box (3.4 oz) lemon instant pudding mix, dry

2 cups mini marshmallows

1 8-oz Cool Whip 

Place un-drained crushed pineapple in a large mixing bowl.

Add dry lemon instant pudding to pineapple and mix well.

Add drained mandarin oranges, and fold in lightly until oranges are distributed, trying not to break the oranges up too much.

Add marshmallows and fold into other ingredients.

Add 8 oz of thawed Cool Whip and fold together until evenly mixed.

Refrigerate at least an hour or two before serving.

Easy Bacon Cheddar Dip

8-oz cream cheese, softened

1-1/2 cups sour cream

2 cups shredded cheddar cheese

3/4 cup real bacon crumbles (such as Kirkland)

4 green onions, thinly sliced

1 tsp garlic powder

In a medium bowl, mix the cream cheese and sour cream until smooth.

Stir in garlic powder, cheddar cheese,  bacon, and green onions until well combined.

Serve with pita chips, wheat thins, or other sturdy crackers.

Toffee Bars

 1/2 cup butter

1/2 cup sugar

2 TBS water

Pinch of salt

1/2 tsp vanilla

2 TBS sliced almonds, finely chopped

1 cup dark chocolate

Line a 1/4 sheet pan with parchment, and lightly spray with cooking spray.

In a saucepan, add butter, sugar, water, and salt.

Mix and stir over medium heat until melted; bring to a boil.

Once it reaches boiling point, DO NOT STIR.

Using candy thermometer, allow mixture to reach 300 degrees.

Once it reaches 300 degrees, remove from heat and carefully stir in vanilla and almonds.

Mix until combined.

Pour hot toffee into prepared pan and allow to cool for 5 minutes.

After 5 minutes, the toffee will only be partially set, and can be cut into bars or squares.

Allow candy to set completely, and break apart.

Melt chocolate, and dip it, drip it, and place on parchment lined sheet.

Let covered candy set for about 15 - 20 minutes, or put in freezer for a short time until chocolate is set.

Store in air-tight container at room temperature.

Washboard Cookies

 

1 cup butter, softened

1 cup granulated sugar

1 tsp vanilla

2 cups flour

1/2 tsp baking powder

1/4 tsp salt

2 TBS milk

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

Cream butter and sugar until fluffy; stir in vanilla.

Whisk together flour, baking powder, and salt.

Add dry ingredients to butter mixture, alternating with milk, until a soft dough forms,

Roll into 1-inch balls; roll balls in granulated sugar.

Place on cookie sheet and press a fork across whole top of cookie.

Bake 12 - 15 minutes until lightly golden.  Cool a bit, then transfer to a rack

Makes about 24 cookies

Old Fashioned Rice Pudding

 1 cup long-grain white rice (for extra creaminess, use medium grain rice)

2 cups whole milk

1/2 cup heavy cream

1/2 cup granulated sugar

1/4 tsp salt

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp nutmeg (optional, to taste)

1/2 cup raisins (optional - but soak in warm water first for softer texture if using)

In a medium saucepan, combine rice, milk, cream, sugar, and salt.

Bring to a gentle boil over medium heat, stirring often to prevent sticking.

Reduce heat to low and simmer, uncovered, stirring occasionally until rice is tender and mixture thickens - about 40 - 45 minutes.

Remove from heat and stir in vanilla, cinnamon, nutmeg and raisins, if using.

Let cool slightly - pudding will thicken as it cools.

serve warm, or refrigerate and serve chilled.

Top with extra cinnamon.

If pudding thickens too much after cooling, stir in a splash of milk.

Taco Bow Tie Pasta

1 box bow tie pasta, cooked and drained

1 lb. ground beef, cooked and drained

1 packet taco seasoning

1 can Rotel diced tomatoes with green chilis

1-1/2 to 2 cups shredded cheddar or Mexican blend cheese

In a large bowl, combine cooked pasta and beef.

Add packet of taco seasoning and mix well.

Add tomatoes and mix.

Pour into a 13 X 9 casserole dish.

Cover with shredded cheese.

Bake at 350 degrees for about 20 - 30 minutes until hot and cheese is melted.

Tartar Sauce

 1 cup mayonnaise

1/2 cup finely diced dill pickles

2 TBS very finely diced sweet Vidalia onion

1 tsp capers, drained and rinsed

1 tsp dill pickle juice

1 tsp lemon juice

1 tsp sugar

1/4 tsp black pepper

Whisk all ingredients until combined.

Adjust seasonings to taste.

Add fresh dill and/or a splash of Worcestershire sauce if desired.

Chill at least 30 minutes

BLT DIP

 1 cup sour cream

1/3 cup mayonnaise

4 oz. cream cheese

1/4 tsp pepper

1/8 tsp garlic powder

3/4 cup shredded cheddar cheese

6 slices bacon, cooked crisp and crumbled

2 Roma tomatoes, seeded and diced

1 cup finely diced iceberg lettuce

2 scallions, diced

Dippers:  carrots, celery, bell peppers, chips, pita chips, crackers

In a medium bowl with electric mixer, blend sour cream, mayonnaise, cream cheese, pepper, and garlic powder.

Gently fold in cheese, bacon, tomatoes, lettuce, and scallions.

Cover and chill for at least 2 hours before serving with dippers.

BUFFALO CHIP COOKIES

 

2 sticks butter, softened

2 eggs

1 cup brown sugar

1 cup granulated sugar

2 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 bag chocolate chips

1 cup quick oats

1-1/2 cups plain corn flakes

1 cup sweetened, grated coconut 

Preheat oven to 350 degrees.

Cream together butter and eggs.

While mixing, add brown and granulated sugars.

Add vanilla.

In a separate bowl, whisk together flour, soda, baking powder, and salt.

Mix dry ingredients into sugar and egg mixture.

Stir in chips, oats, corn flakes, and coconut until they are distributed.

Scoop onto parchment lined cookie sheet using a regular ice cream scoop filled not quite full.

Do Not Crowd Pan - they're big, and they spread

Bake 10 - 14 minutes - Best if *slightly* under baked (my oven - about 13 - 14 minutes)

Cool on a rack.

Makes about 2 dozen LARGE cookies.

Recipe by:  Michelle Herriman Brashear - Owner, "Local Flavor Branson" Restaurant

WINTER FRUIT SALAD with HONEY LIME DRESSING

1 pear, sliced

1 red apple, sliced

1 cup green grapes, halved

1 cup red grapes, halved

1 cup strawberries, quartered

2 kiwis, peeled and sliced

1 cup raspberries

1/4 cup pomegranate arils

2 TBS honey

Zest of 1 lime

1 TBS lime juice

Prepare fruits.

Stir together lime juice, lime zest, and honey.

SERVES ABOUT 6

Pasta Salad - Gennie Genther

INGREDIENTS 

1 12-oz box tri-color spiral (corkscrew) pasta

1 1/2 cups matchstick carrots (will be blanched)

3/4 cup baby corn, chilled (cut larger pieces in half)

3/4 cup sliced olives, chilled

1 lb. diced extra sharp cheddar cheese (small dice)

5 oz. mini pepperonis

24 oz. Zesty Italian Dressing

DIRECTIONS

Cook noodles 10 minutes - ADD CARROTS to the pot for the LAST 3 MINUTES

Drain and cool completely

Add corn, olives, cheese, and pepperoni.

*Add Italian dressing JUST BEFORE SERVING  (dressing to taste; may not need all the dressing.)

*Salad may be assembled ahead of time, but only add enough dressing to keep it from getting sticky... do not add full dressing until just before serving.

SERVES 10 - 15

SWEDISH MEATBALL GRAVY

 Makes just enough to cover the meatballs, if you want extra to serve over noodles, double/triple gravy recipe.

2 TBS butter

2 TBS flour

1 1/2 cups beef broth

1 tsp. Worcestershire sauce

1/4 cup heavy cream

Salt & Pepper to taste

Parsley optional - garnish

BANANA APPLE MUFFINS

 1 cup butter, softened

1 1/2 cups sugar

2 eggs

2 bananas, mashed

4 cups all-purpose flour

5 tsp baking powder

1 tsp salt

6 TBS sugar + 1 tsp cinnamon

3/4 cup milk

3 cups Gala apples, peeled and small diced

1 tsp vanilla

Preheat oven to 350 degrees.

Line muffin tin with paper liners or spray cups with baking spray.

Cream butter and 1 cup sugar in a large bowl.

Add eggs and bananas; mix well.

Combine flour, baking powder and salt in a separate bowl.

In a small bowl, mix 6 TBS sugar with cinnamon... coat apples with cinnamon sugar mixture.

Gradually add flour mixture and milk to butter mixture, beating on medium speed until combined.

Stir in coated apples and vanilla.

Spoon batter into muffin cups until half full.

Sprinkle tops with additional cinnamon/sugar if desired.

Bake for 20 minutes, then cool for 10 minutes on a rack

Makes about 30 muffins

**From Costco magazine

 

AVGOLEMONO SOUP

 INGREDIENTS:

6 cups chicken broth                                                                                             

1/3 cup long grain rice

1 tsp salt - or to taste

3 whole eggs, room temperature

1/4 cup FRESH lemon juice, about 2 lemons

*May add 2 cups diced, cooked chicken at the end

DIRECTIONS:

Combine broth, rice, and salt in a large saucepan and bring to a full boil over high heat.

Reduce heat to simmer; Cover and cook until rice is tender, about 15 minutes.  

Remove pan from heat.

In a medium bowl, whisk eggs until pale yellow and fluffy.

Whisk in lemon juice.

SLOWLY ladle about 2 cups of chicken broth, 1 cup at a time, drizzling into the egg-lemon mixture while whisking vigorously.

Pour the tempered egg mixture back into the rest of the soup and whist until slightly thickened.

Cool to room temperature, then refrigerate until icy cold, several hours or overnight.

Soup will thicken as it cools.

Stir before serving, add chopped scallions and parsley if desired.

Serve with toasted, crusty bread for dipping.

**Recipe from 4 Seasons Breeze Magazine

 

IMPOSSIBLE QUICHE

Ingredients

• 12 slices bacon (cooked and crumbled, fat drained) May use 5 slices deli ham, cut up
• 1 cup freshly shredded Swiss cheese
• 1/3 cup yellow or white onion (diced)
• 2 cups milk
• 1 cup Bisquick *
• 4 eggs
• 1/2 teaspoon fine sea salt
• 1/8 teaspoon ground black pepper

1. Preheat the oven to 400 F (204 C).
2. Lightly grease a 10-inch pie plate (I recommend glass or metal, but I don’t recommend ceramic).
3. Evenly spread the onions, shredded Swiss cheese, and cooked and crumbled bacon over the bottom of the greased pie plate. 
4. To a medium bowl, add the eggs, salt, and pepper. Whisk until the eggs are fully mixed, then whisk in the milk.

5. Add the Bisquick to the eggs and whisk for about 1 minute, or until the mixture is clump free and smooth (don’t stop whisking until it’s totally smooth!).

6. Pour the Bisquick mixture into the pie plate over the other ingredients.

7. Bake for 35 minutes. Check to see if the quiche is done by inserting a toothpick into the center, if it comes out clean the quiche is finished baking. (If the first poke comes out a bit wet, check another spot, the cheese is gooey and might fool you into thinking it's not ready.)

8. Once the quiche is done, place onto a wire rack and cool for 15 minutes.

9. Once the quiche has set and cooled a bit, slice and serve warm!

Chicken, Cranberry, Pecan Salad Wraps

 

INGREDIENTS

o  3 cups cooked, shredded chicken (Rotisserie is great!)

o  ½ cup dried, sweetened cranberries - Craisins

o  ½ cup chopped pecans

o  ¾ cup diced celery

o  ½ cup mayonnaise

o  Salt and pepper to taste

o  1 teaspoon fresh Parsley, chopped

o  4 large tortillas

INSTRUCTIONS

1.  In a large bowl combine chicken, cranberries, pecans & celery

2.  Stir to combine

3.  Add mayonnaise, salt and pepper and mix well

4.  Place a spoonful of chicken mixture on tortilla, sprinkle with a pinch of fresh parsley

5.  Roll wrap, cut and enjoy

BAKED SPINACH ARTICHOKE DIP

 tasty hot spinach & artichoke dip recipe never disappoints. Filled with hearty, leafy spinach, artichoke hearts and savory Monterey Jack cheese.

Ingredients

• 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 bag (9 oz.) coarsely chopped baby spinach leaves or 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
• 1 package (8 oz.) cream cheese, softened
• 1 1/2 cups shredded Monterey Jack cheese or cheddar or Swiss cheese, divided
• 1 package Knorr® Vegetable recipe mix
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 1 can (8 oz.) water chestnuts, drained and chopped
• 2 cloves garlic, finely chopped

Directions

1. Preheat oven to 350°F.
2. Combine all ingredients except 1/2 cup cheese. Spoon into a 2-quart casserole or cast-iron skillet, then top with remaining 1/2 cup of cheese.
3. Bake for 35 minutes or until dip is hot.

SALSA

 1 garlic clove

1 can diced tomatoes, drained well

1 small handful cilantro, leaves and tender stems

1/2 small white onion, chopped

1/2 jalapeno, seeds removed

juice of 1 lime

Salt to taste

Pulse garlic in food processor until minced.

Add remaining ingredients and pulse about 10 times until coarsely chopped.

Season to taste with salt.