Brooklynn’s Easter Rolls

This is the delicious roll recipe Brooklynn made for Easter:

Ingredients:

  • Rhodes frozen rolls
  • butter
  • garlic powder
  • salad supreme seasoning
  • Parmesan cheese

Directions:

Let rolls thaw about an hour.

Dip them in melted butter and twist them like a bow tie and line them up in a glass baking dish.

Brush them with butter, then sprinkle them with garlic powder, salad supreme seasoning, and Parmesan cheese (optional).

Cover them with plastic wrap and let them rise for 2-3 hours.

Bake at 350 degrees for 12-15 minutes (or until done).

 

 

 

 

 

 

 

 

 

 

Patty’s Potato Salad

vintage-christmas-party

I LOVE THIS SALAD.  It’s just a magical combination of ingredients.  I got this recipe a long, long time ago from a sweet little lady named Patty.  She lived next door to my friends who hosted an annual Christmas dinner.  Patty brought this wonderful potato salad to the party every year and every year I thought it was the best potato salad I’d ever tasted.

Ingredients:

  • 12 Idaho potatoes oiled, cooled, peeled and diced
  • 12 boiled eggs
  • 2 green peppers chopped
  • 1 bunch celery chopped fine
  • 2 medium onions, chopped
  • 12 small radishes

Mix with Kraft Miracle Whip (use about 3/4ths of the jar).  Salt and pepper to taste.

The Best Lasagna

Ingredients – I got this recipe from The Pioneer Woman Cooks but it is very similar to my Lion House Party Lasagna recipe.

This particular adapted recipe drew rave reviews from you kids.

  • 1-½ pound Ground Beef
  • 1 pound Hot Breakfast Sausage
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Low-fat Cottage Cheese (I added 1/4 of sour cream to the Cottage Cheese mixture)
  • 2 whole Beaten Eggs
  • ½ cups Grated (not Shredded) Parmesan Cheese — (I used what I had in the fridge which was a small bag blend of of Shredded Parmesan, Fontina,  and Asiago Cheese.  I also used this for the topping, in addition to the grated Parmesan)
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese (I used 8 oz. of sliced Mozzarella and 8 oz. of sliced Sharp Tillamook because that’s what I had)
  • 1 package (10 Ounce) Lasagna Noodles
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil (I added 1/2 Teaspoon Salt and 1 Tablespoon Olive Oil to water).

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.  I did not cover the sauce while it simmered.  I simmered it on low heat until it was thick.

In a medium bowl, mix cottage cheese (and sour cream), beaten eggs, grated Parmesan, 2 more tablespoons parsley. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

Gently separate the noodles while boiling. My package directions called for 8 minutes.  I boiled the noodles for 7 minutes and then drained them and rinsed them in cold water.  Lay a square of tin foil or parchment paper on the counter and lightly spray it with Pam spray so the noodles won’t stick to it.  Pat each noodle dry with paper towel and lay them on sprayed tin foil to dry.

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan (I lightly sprayed the pan), overlapping if necessary.  Spoon half the cottage cheese/sour cream mixture over the noodles. Spread evenly.  I made sure the topping didn’t go over the edge of the noodles, just close to the edges.  Cover cottage cheese with the 8 ounces of sliced mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.  Lay the next four noodles down over the meat mixture.  Top with 8 ounces of sliced Sharp American Cheese (orange color).  Then add the remaining meat sauce to the top of this.  At this point I sprinkled my small bag of shredded Parmesan, Fontina and Asiago cheese blend that I happened to have over the lasagna.  Then I sprinkled grated Parmesan cheese to cover the entire top of the lasagna.

I put it in the fridge over night so the flavors would blend.  I took it out of the fridge at noon and let it come to room temperature, which took 4 hours.  It was a lot of lasagna and it was very cold when I took it out. I put it in a preheated 350 degree oven at 4:00 p.m. covered with tin foil and I cooked about 45 minutes, then I removed the foil and cooked about another 15 minutes until it was bubbly all over.  Watch it so the cheese doesn’t get brown on top.  I let the lasagna sit for about 15 minutes or so while I sauted the vegetables.  When we cut the lasagna, it was firm and held its shape.  I had wondered if the added the sour cream would make it too creamy, but it was perfect.

You can freeze it and cook it later or you can keep it in the fridge for 2 days before baking it.

Instant Pot Best Ever Meatloaf and Mashed Potatoes

Recipe Source – https://www.youtube.com/watch?v=bYEDFF03zrE

The bundt pan used in this recipe is this: Nordic Ware 51322RD 51322 6 Cup Bundt Pan 8.4″ x 2.9″ Size, Multicolor from Amazon

Take a large mixing bowl.

Add a lb of ground beef, ½ lb ground pork and ½ lb ground veal OR just 2 lbs ground beef (85-95 lean)

(The leaner the meat, the better the meatloaf)

Take a medium yellow onion and remove top and bottom and peel skin.  Then grate it with cheese grater into the bowl.

Then add:

  • ½ cup grated Parmesan cheese
  • One full cup of bread crumbs
  • 3 T crushed garlic
  • 1 T seasoned salt
  • 2 teaspoons black pepper
  • 2 teaspoons dried oregano
  • 2 T dried parsley
  • ½ cup whole milk
  • 2 T ketchup
  • 2 T BBQ sauce,
  • 2 large eggs, slightly beaten

With clean hands mix everything up with your hands until well blended.

When it forms into a ball, spray a bundt pan with nonstick spray.  Add meat to a bunt pan and press it into the bundt.  The bundt pan will help the meatloaf cook evenly.

Make meatloaf all smoothed out on top.  Cover it with foil that has been sprayed with nonstick spray.  Cover it and set aside.

Then:

Take 3 lbs of potatoes – use 1.5 lbs baby red potatoes, and 1.5 lbs baby whites (Can you Yukon Golds but they are larger and you might want to peel them first)

Cut potatoes into quarters.

Put them in the instant pot and smooth them out.  Top with five cloves of garlic.

Pour in a cup and a half of chicken broth OR 1 1/2 teaspoons of Chicken Better than Bouillon mixed with one and a half cups of water.  Put trivet on top.  Leave the handles down.

Put bundt pan on top.  Prick a hole in the middle of foil so air can come through.  Put bundt on top of trivet and then put the lid on.  Make sure you are in sealing position.

Depending on your instant pot model, press Manual or Pressure Cook.  Cook for 35 minutes at high pressure.

Meatloaf glaze- ½ cup ketchup, ¼ cup BBQ sauce, 1 teaspoon of Worcestershire sauce, 1 T yellow mustard, 1 T honey, two packed T of light or dark brown sugar and balsamic vinegar glaze.  In salad dressing area of the grocery store.  Add 1 teaspoon of it.

Combine everything together in bowl.  Set aside.

Quick release when meatloaf is cooked.

Preheat oven to 400 degrees.

Take tongs to remove the bundt pan and lift it out.

Take trivet out.  Take foil off meatloaf.

Drain the fat and excess juices carefully.

Line a baking sheet with foil with spray it with nonstick spray.  Place foil covered cookie sheet on top of the bundt and flip bundt over.

Brush glaze on it

Put meatloaf in there for 5 to 10 minutes until it caramelizes.

Mash the potatoes.

Season with 4 T butter, ½ cup half and half or heavy cream and mix together in pot until butter and cream is well mixed.

Add one 5.2 oz Boursin garlic and fine herbs gournay cheese.

This is what it looks like:

Then add: 1 t kosher salt, 1 t black pepper, 1 t garlic powder, ½ t Italian seasoning, and a quarter of a cup of chopped chives.

Stir well into the potatoes.

Check on meatloaf, transfer to a plate

Put mashed potatoes in the middle of the meatloaf ring.

Enjoy.

Protein Balls

  • Ingredients

    • 1 cup rolled oats
    • 1/2 cup natural peanut butter
    • 1/3 cup honey
    • 1/4 cup chopped dark chocolate
    • 2 tablespoons flax seeds
    • 2 tablespoons chia seeds
    • 1 tablespoon chocolate-flavored protein powder, or to taste

    Directions

    1. Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder together in a bowl until evenly mixed. Cover bowl with plastic wrap and refrigerate for 30 minutes.
    2. Scoop chilled mixture into balls. Keep cold until serving.

Downeast Maine Pumpkin Bread

This recipe from pumpkin bread tastes better the next day and seems to get even better the day after that.  This recipe is all over the internet so I don’t know where it originated from, but I found it on Allrecipes: https://www.allrecipes.com/recipe/6820/downeast-maine-pumpkin-bread/

 

Downeast Maine Pumpkin Bread

Ingredients:

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Directions:

Preheat oven to 350 degrees F (175 degrees C).  Grease and flour three 7×3 inch loaf pans.

In a large bowl, mix together pumpkin puree,  eggs, oil, water and sugar until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves

and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.  Pour

into the prepared pans.  Bake about 50 minutes in the preheated oven. Loaves are done when

toothpick inserted in center comes out clean.

Four Bean Chili

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Ingredients:

1 can kidney beans (15 oz.) – undrained
1 can black beans (15 .) – undrained
1 can refried beans (15 oz) – undrained
1 can Mexican style chili beans (15 oz)
1 can corn (15 oz) (optional)
1 can diced tomatoes (15 oz) – undrained
1 can tomato sauce (8 oz)
1 can chilies, chopped (4 oz) – undrained
1 cup water
1-2 pkgs. taco seasoning mix (per taste)
1 pkg. Hidden Valley Ranch dry mix
1 lb. lean ground beef
½ c. onion (finely chopped)

Brown meat and onion. Put in large cooking pot and add all remaining ingredients (Do not drain) Simmer for 20-30 min. You can also brown the meat and onion, then combine with all remaining ingredients in a large crock pot on high for 2-3 hours.  Serve with favorite toppings of cheese, chopped onion, Fritos, sour cream, etc.

Garlic Mashed Potatoes

Ingredients:

  • 1 medium head garlic
  • 1 tbls olive oil
  • 2 pounds russet potatoes, peeled and quartered
  • 4 tbls butter, softened
  • ½ cup milk
  • Salt and pepper to taste

Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated 350 degree oven for 1 hour. Boil potatoes until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend into potatoes and continue “smashing” mixture until desired consistency is achieved. Note: Minced garlic purchased at the store may be substituted in this recipe, but the roasted garlic gives the potatoes that extra good flavor.

Lemon Cake

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Emilie shared this yummy recipe with me.

Ingredients:

  • 1 box lemon cake mix
  • 3/4 cup oil
  • 1 small package lemon Jell-O
  • 4 eggs
  • 3/4 cup hot water
  • 1 tsp. lemon extract

Grease and flour bundt pan. Dissolve lemon Jell-O in hot water. Mix cake mix, lemon extract, eggs, oil, water and Jell-o. Bake 350 degrees for 40-45 mins. Glaze: 5 tsp lemon juice 1 1/2 C powered sugar Mix together until smooth. (Add more lemon juice if too thick). Poke holes in top of warm cake and immediately pour glaze over cake.

Best Rolled Sugar Cookies

Source cite: http://allrecipes.com/recipe/10402/the-best-rolled-sugar-cookies/

Ingredients:

  • 1 1/2 cups butter, softened
  • 2 cups white sugar (Use 3 cups for better taste)
  • 4 eggs
  • 1 teaspoon vanilla extract (Use 2 teaspoons for taste)
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Directions:

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. If it is too sticky, add a little powdered sugar to dust it instead of adding flour. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 5 to 8 minutes in preheated oven. Cool completely. Watch closely. Remove from oven when cookies begin to brown around edges. Tip: Use parchment paper to roll cookies on so bottoms won’t burn.

Sugar Cookie Icing

For creamy frosting: 4 cups confectioners’ sugar

  • ½ cup butter
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract
  • Food coloring

For hard shiny icing:

  • 1 cup confectioners’ sugar
  • 2 Tablespoons milk
  • 2 teaspoons light corn syrup
  • ¼ teaspoon vanilla extract
  • Assorted food coloring

In small bowl, stir together sugar and milk until smooth. Beat in corn syrup and extract until icing is smooth and glossy. Divide into separate bowls, add food colorings. Dip or paint cookies with a brush.