Crunchy Potato Recipe Casserole Recipe

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I was looking for a good side dish go go with a fish fry for supper. I was looking around on my sons blog and thought this Crunchy Potato Recipe Casserole Recipe looked really good.

No surprise here it was delicious!! You can view the original recipe here.

Crunchy Potato Recipe Casserole Recipe
 
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Recipe type: Side dish
Serves: 6
Ingredients
  • 2 pounds frozen southern style hash browns
  • salt and pepper
  • 8 ounces sour cream
  • 1 can cream of chicken soup
  • 8 ounces shredded cheddar cheese
  • ½ cup butter
  • 2 cups crushed cornflakes
Instructions
  1. Preheat oven to 350F.
  2. Spread the frozen potatoes in the bottom of a 13 X 9 inch casserole dish lightly sprayed with cooking spray.
  3. In a medium size bowl mix together the soup, sour cream, and cheddar cheese.
  4. Pour ¼ cup of the melted butter over the potatoes and spread the soup mixture over the top.
  5. In a medium size bowl mix the remaining butter into the cornflakes and spread the mixture over the casserole. Cover with aluminum foil and bake for 1 hour. Remove foil and continue baking until cornflakes start to brown and potatoes are done.

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Homemade Cheesy Dog Treats Recipe

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Chicken and cheese; how good can it get, your dog will love these Homemade Cheesy Dog Treats.

The best part is you’ll know whats in them, because you made them.

This recipe takes a little time, but its a simple recipe to put together.

I would recommend putting them in a food grade zip lock and storing them in the fridge until they are gone.

Homemade Cheesy Dog Treats Recipe
 
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Recipe type: Dog Treats
Ingredients
  • 1 cup old fashion rolled oats
  • ⅓ cup margarine
  • 1 cup low fat chicken broth
  • ¾ cup cornmeal
  • 1 tablespoon sugar
  • ½ cup milk
  • 1 cup shredded cheddar cheese
  • 1 egg (lightly beaten)
  • 2 ½ cups whole wheat flour
Instructions
  1. Preheat oven to 325F. And line a baking sheet with parchment paper. (or lightly spray with cooking spray)
  2. Place the chicken broth and margarine in a small sauce pan and bring the mixture to a boil. . Place the rolled oats in a large bowl and mix in the chicken broth and margarine; set aside and let rest for 10 minutes.
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  4. In another bowl whisk together the cornmeal and sugar, and mix it into the rolled oats mixture. Add the egg and milk and mix until smooth, and then fold in the cheese.
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  6. cheesy-dog-treat-egg-mix
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  8. cheesy-dog-treat-dough-mix
  9. Add in the flour ¼ cup at a time, mix, and knead until dough is formed and not too sticky to handle. (use extra flour if needed)
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  11. Place the dough on a lightly floured surface and roll out to ½ inch thick, cut into desired shapes, and place 1 inch apart on the baking sheet.
  12. Bake for 35 to 40 minutes or until browned.
  13. Cool and serve to you favorite Dog.

Adapted from Allrecipes.com

 

Brown-Sugar-Glazed Winter Squash

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Brown sugar and butter blazed over winter squash – absolutely delicious.

Every year I look forward to the winter squash varieties with my favorite being the butternut because of its smooth texture. However this recipe will work just as well for almost any winter squash.

Brown-Sugar-Glazed Winter Squash
 
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Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 medium butternut squash or buttercup squash (about 2½ pounds)
  • 2 ½ tablespoons butter (melted)
  • 3 tablespoons dark brown sugar
Instructions
  1. Lightly spray a cooking sheet with cooking spray. Place oven rack at upper middle position, place empty baking sheet in the oven, and preheat oven to 400F.
  2. Cut squash in half length wise and remove the seeds. Place squash on baking sheet and bake for 40 to 50 minutes or until flesh is tender. ( a fork inserted in the skin should go easily in)
  3. In a small sauce pan melt the butter and mix in the brown sugar.
  4. Flip squash to cut side up and using a pastry brush generously coat with the brown sugar butter mixture.
  5. Switch the oven to broil, and broil until squash starts to brown and a glaze is formed.

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Adapted from Cooks Country Recipe Book

Slow Cooker Pork and Beans with Kielbasa

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This Slow Cooker Pork and Beans with Kielbasa recipe makes a hearty and delicious super. There is a lot of cooking time involved. If there are things you need to get done during the day this recipe is a perfect fit. To finish it off all you need to do is mix in the parsley.

Be sure to keep in mind the beans need to be soaked overnight.

Slow Cooker Pork and Beans with Kielbasa
 
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Recipe type: Slow Cooker
Serves: 4
Ingredients
  • ½ pound navy beans
  • 1 tablespoon vegetable oil
  • 1 large onion (chopped)
  • 3 garlic cloves (crushed and minced)
  • 1 generous tablespoon of tomato paste
  • ½ teaspoon dried thyme
  • ½ cup dry white wine
  • 1 can diced tomatoes (14.5 ounces)
  • 8 ounces kielbasa sausage (sliced into ½ inch pieces)
  • 1 ½ cups low sodium chicken broth
  • 1 bay leaf
  • 1 ½ pounds country style bone-in ribs
  • salt and pepper
  • 2 tablespoons fresh parsley (chopped)
Instructions
  1. Soak beans over night in cold water.
  2. Rinse beans and place in the bottom of the slow cooker.
  3. In a large skillet over medium high heat using the oil cook the onion, garlic, thyme, and tomato paste until onion is soft and starts to brown. Mix in the wine and scrap any droppings from the bottom of the pan; add the onion mixture to the slow cooker.
  4. Mix in the diced tomatoes, chicken broth, Kielbasa, and add the bay leaf. Salt and pepper the pork ribs and work them into the sauce in the slow cooker.
  5. Cook on low for 9 to 11 hours or on high for 6 to 7 hours.
  6. Off heat and let liquid settle for about 5 minutes. Gently turn the slow cooker to its side to bring liquid to the surface and spoon off any excess fat.
  7. At this time I removed the ribs and took out the bones. While the ribs are getting cool enough to handle mix in the parsley. Return the now boneless ribs to the slow cooker and serve hot.

Inspired by Cooks Country

Buttermilk Cornmeal Drop Biscuits Recipe

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Drop biscuits are so easy to make – and if you have the right recipe they are delicious. These Buttermilk Cornmeal drop biscuits require very little prep time, and bake quickly, so you can have them to serve with your dinner in 15 minutes or less.

Give them a try; they’re really good.

 

Buttermilk Cornmeal Drop Biscuits Recipe
 
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Recipe type: Appetiser
Serves: 12
Ingredients
  • 1½ cups all-purpose flour
  • ½ cup cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup buttermilk (chilled-i placed this in the freeze for a few minutes to get it good and cold)
  • 8 tablespoons unsalted butter (melted and cooled)
Instructions
  1. Preheat oven to 450F.
  2. In a large bowl whisk together the flour, cornmeal, sugar (I used Splenda in place of the sugar), baking powder, baking soda, and salt.
  3. In another bowl mix together the buttermilk and butter until clumps form. Mix the buttermilk mixture into the dry ingredients until just moist.
  4. Line a baking sheet with parchment paper and scoop dough ¼ cup at a time onto the paper about 1 ½ inches apart. Place on center rack of oven and bake for 12 to 15 minutes or until biscuits are golden brown.
  5. Place biscuits on a cooling rack for several minutes and serve warm.

Adapted from Cooks Country

Chocolate Zucchini Bread Recipe

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This Chocolate Zucchini Bread Recipe is a chocolate lovers dream. Cocoa and chocolate chips go into this recipe to create a rich chocolate flavor, and the zucchini turns into a nice and moist delicious treat.

If you looking for a great end of the summer recipe give this Chocolate Zucchini Bread Recipe a try; its delicious.

Chocolate Zucchini Bread Recipe
 
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Ingredients
  • ½ cup butter (melted plus extra for coating baking dish)
  • ½ cup cocoa powder (plus extra for dusting baking dish)
  • 1¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup sugar
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • ⅔ cups chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. Lightly coat a loaf pan with butter and dust it with cocoa power. (I used a butter flavored cooking spray for this)
  3. In a large bowl mix together the flour, cocoa powder, baking soda, cinnamon, and salt.
  4. In another large bowl whisk the eggs, and mix in the sugar until smooth. Add the melted butter and vanilla extract and mix until smooth. Mix in the zucchini and then gradually add in the flour mixture – mixing until just moist and then fold in the chocolate chips. Pour batter into loaf pan and bake for 50 minutes or until a knife inserted comes out with just a few crumbs left on it.
  5. Let the bread cool slightly and then transfer to a cooling rack.

Adapted from blogchef.net – check out the cool Facebook video to see this recipe come together.

Italian Meatball Subs Recipe

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Oven baked meatballs, marinara sauce, and provolone cheese, create these delicious Italian Meatball subs.

This is a great game day recipe, or a simple recipe for lunch or supper. The original recipe calls for Italian sub rolls, but if you don’t have them available hoagie buns work out just fine. This recipe makes 4, if you need more double the recipe.

Italian Meatball Subs Recipe
 
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Recipe type: Game Day
Serves: 4
Ingredients
  • 1 ¼ pound ground chuck
  • ¾ cup Italian bread crumbs
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 hoagie buns (or 6 inch Italian sub rolls)
  • 1⅓ cups marinara sauce (your favorite brand)
  • 4 slices provolone cheese (sliced thin)
Instructions
  1. Preheat oven to 400F.
  2. Lightly spray a rimmed baking sheet with cooking spray.
  3. Lightly beat the eggs in the bottom of a large bowl. Place the burger on top of the eggs and then add the bread crumbs, salt, pepper, and garlic powder; using your hands mix until thoroughly combined.
  4. Divide meat mixture into 12 - 2 inch meatballs and place on baking sheet. Bake for 15 minutes or until an instant read thermometer reads an internal temperature of 160F, and meatballs are browned. Remove meatballs to a plate and discard any accumulated fat. Line now empty baking sheet with parchment paper, slice buns, and place 3 meatballs on each bun. Pour ⅓ cup marinara sauce over the meatballs on each bun and top with a slice of cheese. Return to the oven and cook until heated through and cheese is melted – serve hot.

Adapted from Cooks Country

Blackberry Muffins Recipe

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Fresh from the blackberry patch and into the oven – these Blackberry Muffins are moist, and delicious.

This is a simple recipe that requires very little prep, and cooking time. Serve them warm topped with butter and they turn into a special breakfast treat!

Blackberry Muffins Recipe
 
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Serves: Makes 10
Ingredients
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • 4 tablespoons unsalted butter (½ stick melted and cooled)
  • 1 large egg
  • ¾ cup plus 2 teaspoons milk
  • 1 ½ cups fresh blackberries
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl whisk together the flour, baking powder, salt, and sugar.
  3. In another bowl beat the egg, and then mix in the milk, and butter.
  4. Slowly mix the milk mixture into the dry ingredients until just moist, and then gently fold in the blackberries.
  5. Spray a 12 cup muffin tin with cooking spray and divide the muffin batter between 10 of the cups – fill the other 2 cups half way with water.
  6. Bake for 20 – 25 minutes until muffins are nicely browned and a tooth pick inserted comes out clean.
  7. Remove muffins from tin; let cool slightly and serve warm.

Adapted from Rasa Malaysia

Fresh Blackberry Cream Cheese Pie Recipe

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Fresh blackberries, cream cheese, and a hint of lemon make this no bake blackberry pie a delicious treat.

Blackberries are very abundant her in Upper Michigan this year and I like to use as many of them fresh as possible. It has been years since I have eaten a no bake blackberry pie. I was getting ready to bake a regular blackberry pie, but it was so hot outside I was reluctant to fire up the oven for a long period of time – so I decided to do a little surfing and came across this  Blackberry Cream Cheese Pie recipe. This is not exactly a no bake, but close, the pie crust is prebaked. You can substitute a graham cracker crust if you want to turn this into a 100 percent no bake recipe.

If you have blackberries available give this Fresh Blackberry Cream Cheese Pie recipe a try; it’s delicious!!

Fresh Blackberry Cream Cheese Pie Recipe
 
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Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 regular pie crust or graham cracker crust (store bought or your favorite recipe)
  • 5 cups fresh blackberries (divided)
  • ½ cups Water
  • 3 tablespoons Cornstarch
  • ⅔ cup granulated sugar
  • 1 tablespoon lemon juice
  • 6 ounces cream cheese (softened)
  • 1 tablespoon milk
  • 1 teaspoon grated lemon zest
  • Whipped cream and additional Berries for garnish
Instructions
  1. Bake pie crust according to package directions for single crust; set aside to cool.
  2. Place 3 cup of berries and water into a medium saucepan and cook over medium high heat until mixture comes to a boil – continue cooking until berries start to soften, stirring occasionally; set aside to cool.
  3. While berry mixture is cooling using an electric mix in a medium size bowl mix together the cream cheese, milk and lemon zest until smooth; set aside.
  4. Press the cooled berries through a sieve over a bowl to remove the seeds and return the berry juice to the sauce pan and mix in the cornstarch, sugar and lemon juice until cornstarch is dissolved. Bring mixture to a boil over medium heat and boil for 2 minutes stirring constantly to thicken; off heat and set aside to cool.
  5. Spread cream cheese mixture evenly over the bottom of the pie crust followed by 2 cups of berries. Spoon the cooled berry sauce evenly over the top of the berries; refrigerate for at least 1 hour.
  6. Serve garnished with fresh berries and whipped cream.

Adapted from Tasty Kitchen

Sauteed Chanterelle Mushrooms and Zucchini Recipe

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Sauteed Chanterelle Mushrooms and Zucchini Recipe

Wild Chanterelle mushrooms and zucchini fresh out of the garden adds up to a delicious summertime treat. This is a simple side dish recipe that doesn’t require much prep or cooking time. If you’re not a mushroom forager purchase them from the store and substitute Portabella mushrooms for the Chanterelle’s.

Sauteed Chanterelle Mushrooms and Zucchini Recipe
 
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Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces Chanterelle mushrooms (large ones sliced or quartered)
  • 1 medium onion (coarsely chopped)
  • 1 garlic clove (crushed and minced)
  • 1 zucchini (cut into ½ inch chunks)
  • salt and pepper
Instructions
  1. In a large skillet over medium high heat melt the butter, and then add the oil. Place all the ingredients in the skillet except for the salt and pepper. Cook until the mushrooms have given up there moisture and the mixture starts to brown; salt and pepper to taste.
  2. Serve Hot

Sauteed Chanterelle Mushrooms and Zucchini Recipe 2