Monday, September 23, 2013
6 large russet potatoes (or about 6 cups leftover mashed potatoes)
1 stick butter
1 cup milk
salt, to taste
1 large onion, chopped
1/3 cup chopped green onions
2 garlic cloves, minced
2 tablepoons olive oil
1 pound ground beef
1 teaspoon salt
1 teaspoon crushed red pepper
1/4 teaspoon nutmeg
1/2 teaspoon oregano
1/4 cup Greek green or black olives, chopped
1/2 cup shredded mozzarella cheese
To make mashed potatoes: Peel and rinse the potatoes. Chop into 1 inch dice, and put in a large pan covered with one inch of water. Bring the water to a boil over high heat. Lower heat, but only enough to maintain boiling. Boil for 20-25 minutes, or until potatoes can be easily pierced with a knife. Drain the potatoes in a colander, and using a ricer, rice the potatoes back into the pot. Add the butter to the riced potatoes, and stir until incorporated. Stir in the milk a little at a time. Taste for salt, and add as desired.
Preheat the oven to 350 degrees. Heat a skillet over medium heat, heat the olive oil, and add the onion, green onions and garlic. Saute until translucent but not brown. Add the beef, and shop with a flat spatula until broken up in small pieces and until the beef has cooked through, about 7 minutes. Add in the spices about halfway through. Taste for salt and add as desired. Stir in the chopped olives.
Coat a 9 by 9 casserole dish with cooking spray. Take a large scoop of mashed potatoes and spread an even layer about a half inch thick across the bottom of the dish.
Next, add the meat filling, making an even layer across the bottom of the pan. Spread the remaining mashed potatoes. Top with cheese.
Bake in the oven for 40 minutes, or until the cheese on top has melted and browned to a dark brown crusty color.
Let cool a few minutes and serve.
Sunday, September 22, 2013
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese
Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed).
Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.
Saturday, September 21, 2013
2 C. Self rising flour*
1/4 C. Packed brown sugar
1 tsp cinnamon
1 tsp ginger
7 Tbsp cold butter, divided
3 Tbsp shortening
1 C. Mashed sweet potatoes
6 Tbsp 2% milk
Combine first 4 ing. Cut in 4 Tbsp butter and shortening.
In separate bowl combine potatoes and milk; stir into first mixture until moistened. Turn out on floured surface. Knead 10 times.
Roll out to 1/2 inch thickness. Cut w/ biscuit cutter. Place 2-in. apart on un-greased baking sheets.
Melt remaining butter. Brush over tops. Bake 425° for 10-12 min. Serve warm.
*To make 1 cup of self rising flour place 1-1/2 tsp baking powder and 1/2 tsp salt in measuring cup. Add all purpose flour to measure 1 cup.
Cinnamon Honey Butter
1/2 C butter, softened
1/2 C honey
1 tsp vanilla
1 tsp cinnamon
Beat together honey, butter and vanilla for 10 minutes until light and fluffy. Add in cinnamon. Mix until well blended and refrigerate until ready to use.
Tuesday, September 17, 2013
Peanut Butter one:
1 cup creamy PB
8 oz cream cheese
1 jar marshmallow fluff
Combine all three with a hand mixer until blended and smooth.
8 oz cream cheese
3/4 c brown sugar
1/4 c powdered sugar
1/2 tsp vanilla
1/2 tsp salt
I used the kitchen aid to blend this one since it took a bit longer to get it all smooth and creamy.
2 large granny smith apples
2 crescent roll
2 sticks margarine
1 tsp cinnamon
1 tsp vanilla
1 can lemon lime soda
Peel and cut apples into 16 slices. Unroll rolls.
Starting at large end of rolls, wrap apple slice in roll.
Place rolls in baking dish, seam side down. Mix together
Sugar, melted butter, cinnamon and vanilla.
Spoon mixture over rolls.
Pour soda over all ingredients in baking dish
Bake at 350 for 35 minutes uncovered.
Cover with foil and bake additional 10 minutes.
Friday, September 13, 2013
The first time I made this, the cookie dough didn't cook very well, so it was really gooey. The second time around, I cooked the cookie base first for a little while before adding the other ingredients on top of it. Also, the first time I made it, I made little discs of dough for the top, but the second time I just kind of crumbled it. I also doubled it for a 9x13.
Recipe from here.
2 cups bisquick mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup butter or margarine, melted
1/4 tsp garlic powder
- Heat oven to 450 degrees
- In medium bowl, stir bisquick mix, milk and cheese with wire whisk or fork until soft dough forms; beat vigorously 30 seconds. On ungreased cookie sheet, drop dough by 10 to 12 spoonfuls about 2 inches apart.
- Bake 8-10 min (mine are done after 7) or until golden brown. In small bowl, stir butter and garlic powder until well mixed; brush on warm biscuits before removing from cookie sheet. Serve warm.
1 1/2 c flour
1/2 c brown sugar
1 t salt
1 c sugar, divided
2 sticks (16t) unsalted butter, cold, cut into small cubes
2 c oats
4-5lbs Granny Smith apples, peeled and cut into chunks
3 T lemon juice
1 t cinnamon
Preheat oven to 375.
In a large bowl, mix flour, brown sugar, salt, and 1/4c sugar. Using pastry blender (or two knives), cut butter into flour mixture until the texture of coarse meal. Add oats and use your hands to squeeze the mixture into large moist clumps. Put bowl in freezer to chill.
Peel and cut apples. Toss apples with lemon juice, cinnamon, and remaining 3/4c sugar. Put apples in a 2qt baking dish and sprinkle with the topping mixture.
Put baking dish on a cookie sheet and bake until golden and bubbling 60-75min.
Let cool 10 min, then serve hot with vanilla ice cream.
1 bag frozen southern style hashbrowns (cubed kind)
2-10 oz. cans cream of chicken soup
1-16 oz. sour cream
2 cups shredded colby jack cheese
1/2 cut/cubed onion (optional)
salt and pepper
2 cups crushed cornflakes
4 tb melted butter
Mix the potatoes, soup, sour cream and 1/2 the cheese all together. Mix in dashes of salt and pepper then press into 9x12 pyrex. Sprinkle crushed corn flakes on top, then melt your butter and drizzle over cornflakes. Cover with foil and bake at 350 for 30 min. Take foil off and bake for another 5-10 minutes depending on how done the potatoes are. This means you'll have to taste them...pick a corner ;) and enjoy!