Cauliflower Casserole!

Ingredients
1 head cauliflower, separated into florets
1 cup sour cream
1 cup shredded Cheddar cheese
1/2 cup crushed corn flakes or (rice crispies)
1 teaspoon salt
1/4 cup grated Parmesan cheese
paprika (optional)
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
2.Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
3.Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
4.Bake uncovered until heated through, 30 to 35 minutes

Kielbasa & Cabbage!

6 slices bacon
1/4 cup water
2 tablespoons white sugar
1 onion, chopped
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon seasoning salt
3 teaspoons caraway seed
1 large head cabbage, cut into small wedges
1 pound Polish kielbasa


Directions
1.In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
2.Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
3.Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot

Cornbread & Rice Stuffing!

Ingredients
2 1/4 cups chicken stock +
1 box wild rice
4 tablespoons butter
2 cups fresh sliced mushrooms
2 cups diced celery
1 cup chopped onion
1 apple peeled & chopped
4 cups corn bread stuffing mix (Prepared to directions on box or bag)
1 tablespoon poultry seasoning
Directions
1.In a medium sized saucepan combine the chicken stock and the wild rice. Bring to a boil then reduce heat and let simmer until rice is tender.
2.In a large skillet melt the butter. Add the mushrooms, celery and onion. Cook until the vegetables are soft, add apple.
3. Cook stuffing according to box
4.In a large bowl mix the cornbread stuffing and poultry seasoning. Add the rice and the vegetables & apple and mix well. Use to stuff turkey or bake on its own. More chicken stock can be added if stuffing is dry.

Place in oven safe dish & bake for 30 minutes at 350*F (heated through)

Pot Roast in Foil!

Ingredients
3 pounds bottom round
1 (10.75 ounce) can condensed cream of mushroom soup (or celry soup will work)
1 packet dry onion soup mix
2 tablespoons water
Directions
1.Preheat oven to 300 degrees F (150 degrees C).
2.Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan.
3.In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges.
4.Bake at 300 degrees F (150 degrees C) for 4 hours just as good)

*This turned out Amazing, I made with mashed potatoes. My family loved it & it was extremely easy.*

Ham & Egg Puff Casserole!

Part One:
ingredients
2 cups cooked chopped Ham
8 oz shredded Cheddar cheese
16 slices of white bread crust removed
9x13 Pyrex dish (sprayed with cooking spray)
Butter
Place buttered slices of bread butter side down in a 9x13 dish
spread ham & cheese on top of bread
top with remaining bread butter side down

part 2:
Blend
6 eggs
3 cups of milk
1/4 tsp pepper
Pour over bread

Top with tomato's or buttered cornflakes.
Bake 1 hour at 350* or until done.

*Thank you Carly for this recipie, my family loved it*

Zucchini Bread!

3 eggs beaten till frothy
2 cups sugar,beat into eggs
1 cup vegetable oil
1 TBSP vanilla
*Add sugar to eggs beat until thick & lemon colored Then add....
2 cups of sifted flour
1 TBSP cinnamon
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 cup chopped walnuts ( optional)
2 cups coarsely grated zucchini

Fold in 1 cup chopped walnuts (optional) & two cups of coarsely grated zucchini (do not peel)
Pour into 2 greased & floured loaf pans and bake 1 hour or until toothpick comes out clean.
Let cool in pans for 1o minutes then remove & cool on wire racks.

*You can freeze the loaves once they are cooked, when defrosted they taste as good as when they are first baked.*

Broccoli Casserole!

Ingredients
3 tablespoons butter
1/2 onion, chopped
1 large head of broccoli steamed Or you can use 2 (10 ounce) packages chopped frozen broccoli, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1/2 cup mayonnaise
2 eggs, beaten
1/4 teaspoon ground black pepper
1 1/2 teaspoons lemon juice
12 buttery round crackers, crushed fine
2 tablespoons butter

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
3.In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs,pepper, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
4.Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.
*Feeds 8 ppl*

Amazing Butter Cream Icing!

Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine softened
•2 tbsp vanilla extract  ( I use my homemade vanilla)
•4 cups sifted confectioners' sugar (approximately 1 lb.)
•2 tablespoons milk
Makes: About 3 cups of icing.


(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re whip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Sugar Cookies & Icing!

Ingredients:
•1 cup unsalted butter, softened
•1 egg
•1 1/2 cups granulated sugar
•1 tbsp vanilla extract
•2 3/4 cups all-purpose flour
•2 teaspoons baking powder
•1 teaspoon salt

Makes: About 3 dozen cookies.
instructions
Preheat oven to 400°F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extract. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on uncreased cookie sheet 6-7 minutes or until cookies are lightly browned


ICING RECIPE!

Ingredients
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract or vanilla extract
assorted food coloring

Directions
1.In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2.Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.


(I made these for my sons 1st birthday party & they were a huge hit. They weren't too crunchy & the icing wasn't overly sweet. These would have been great as a take home goodie bag. Overall these weren't hard to make at all. I used a mini chocolate chip for the duckies eyes & got the cookie cutter off amazon. It was a Wilton chick cutter, it was perfect for duckies.)

Herb & Cream Biscuits!

Gina's Herb Cream Biscuits
Recipe courtesy The Neelys

.Prep Time:15 minInactive Prep Time:--Cook Time:18 minLevel:
EasyServes:
10 biscuits.Ingredients
•2 cups all-purpose flour
•1 tablespoon granulated sugar
•2 teaspoons baking powder
•1 teaspoon garlic powder
•1 teaspoon salt
•1 tablespoon chopped chives
•1 tablespoon chopped parsley leaves
•1 1/2 cups heavy cream, at room temperature, plus 1 tablespoon
•1 egg
•Kosher salt
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

Whisk together the flour, sugar, baking powder, garlic powder and salt in a medium bowl.

Stir in 1 1/2 cups of cream and the herbs and mix with a wooden spoon until the dough comes together. Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance. Pat the dough out to a 1-inch thickness. Use a 2 1/2-inch biscuit cutter dipped in flour to punch out dough rounds. Push the leftover dough together cut out more rounds. Arrange the biscuits on the parchment lined sheet tray.

In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg. Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt. Put immediately into the oven and bake for 18 minutes. Transfer the biscuits from the oven to a serving platter and serve.

Tastes Like My Moms ColeSlaw!

1 small head cabbage, shredded or diced

3 medium carrots, shredded or diced

1 cup mayonnaise

1/3 cup sugar

1/4 cup cider vinegar

1/4 tsp ground black pepper

1/4 tsp celry seed


1.In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar,vinegar, pepper & celry seed. Pour over cabbage mixture and toss to coat.put in fridge and let sit for at least 2 hours.

( I took a recipie & added a few things to change it up. Well apparently I hit it out of the park. My step dad loved it & said it tasted like what his mom ust to make.)

Polish Cabbage Noodles!

Ingredients
1 medium head shredded cabbage
1/2 cup chopped onion (red, vidalia or yellow)
1/2 cup butter
1(16 ounce) package wide egg noodles ( i used whole wheat egg noodles)
salt to taste ground black pepper to taste

Directions
Cook pasta in a large pot of boiling salted water.
Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

* I did make this & it was very good. My camera is broken so I wasn't able to take a picture*