Cheesy Scalloped Potatoes And Sausage

Cheesy Scalloped Potatoes and Sausage

Cheesy scalloped potatoes and sausage is hearty one pot meal that is man pleasing. Perfect for lunchbox meals for the working man. Leftovers can be kept in the fridge for several days.

1 pound package of smoked sausage, sliced in rounds (I used applewood chicken by hillshire)

8 to 10 medium potatoes, peeled and sliced

1 green pepper, seeded and coarsely chopped

1 large onion, peeled and chopped

1 (8 oz.) package colby jack cheese, cubed

1 cup milk

1 cup sour cream

4 tablespoons butter

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

3 tablespoons all-purpose flour

1 cup shredded cheddar cheese

2 tablespoons paprika

fresh parsley, for garnish

In a large mixing bowl slice up the sausage, peel and slice potatoes, chopped green pepper and chopped onions. Toss to mix. Spray a 9x13 baking dish with cooking spray and pour in the potato sausage mixture. Sprinkle cubed cheese on top. 

In a saucepan combine milk, sour cream, butter, salt, pepper, garlic powder, flour and paprika. Over low heat melt the ingredients while stirring with a wire whisk until mixture thickens and is smooth. Do not boil. Remove from stove and pour over potatoes and sausage. Sprinkle shredded cheddar cheese over top.

Cover with foil and bake in preheated oven at 375 degrees for 35 to 40 minutes or until potatoes are tender when stuck with a fork. Remove foil and bake for 15 more minutes until cheese starts to brown on top. Remove from oven and garnish with fresh parsley.

Makes 8 to 10 servings  

Enjoy! 

~ Farmgirl

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Sausage and Sauerkraut

I am such a sauerkraut fan. When I saw this I immediately started drooling. I had to make it soon and I did. We had this last night for dinner with the boiled potatoes on the side. It was so good. My husband does not like the sour sauerkraut or the super sweet sauerkraut. This was a happy medium. What makes this even better is its super cheap to make. Makes this momma happy about the savings.

Make 4 Servings
2 large baking potatoes, peeled and quartered
1/2 pounds carrots, halved crosswise
2 tablespoons butter
Salt and Pepper
2 Tablespoons extra-virgin olive oil
2 1/2 pounds  precooked link sausages, such as kielbasa or bratwurst, cut into 4 inch pieces
3 scallions, white and green portions thinly sliced separately
1 16 ounce bag sauerkraut, rinsed
2 bay leaves
mustard and sour cream, for serving (optional)

In a large saucepan, bring the potatoes and enough cold water to cover to a boil. Add carrots, lower the heat and simmer until crisp-tender, 10 minutes. Using tongs, transfer the carrots to a plate. Cook the potatoes until tender, 6 to 10 minutes more. Drain, then return the potatoes to the pot, toss with the butter and season with salt and pepper. Keep warm.

Meanwhile, in a large, deep, heavy skillet, heat 1 tablespoon olive oil over medium heat. Add the sausages and fry until browned, 6 to 8 minutes. Transfer to a platter and tent with foil.

Wipe the skillet and add the remaining 1 tablespoon olive oil; add the scallions whites and cook over medium high heat for 1 minute. Add 1 cup water, the sauerkraut, bay leaves, reserved sausages and carrots and heat through, 1 to 2 minutes. Stir in the scallion greens; discard the bay leaves.

Serve the sausages and sauerkraut with the potatoes, mustard and sour cream alongside.

Original recipe from Rachael RayPin It

Layered Beef Casserole

This is one way to use some of your home canned goodies. I pride myself in filling my shelves each year. I'm sad to see the jars disappear sometimes but when you can make a quick meal like this, its so worth it. Making dinner quickly after a busy day is what it's all about. (I forgot to take a picture, will post one the next time I make it)

6 medium potatoes, peeled and thinly sliced
1 pint whole kernel corn, drained
1/2 cup chopped green bell pepper
1 cup onion, chopped
2 cups fresh carrots, sliced
1 quart home canned beef roast chunks, drained
1 can (16 oz) tomato sauce
Salt and Pepper
1 cup (4 oz) shredded process cheese (Velveeta)

In a greased 13 in x 9 in baking dish, layer the potatoes, corn, green pepper, onion and carrots. Top with beef. Pour  tomato sauce over top. Sprinkle with salt and pepper.

Cover and bake 350 degrees for 1 1/2 hours. Sprinkle with cheese. Return to oven till the cheese has melted. Let stand for 10 minutes before serving.

Layered beef casserole can be divided between two 1 1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. Casserole can be frozen for up to 3 months. To use frozen casserole. Thaw in refrigerator over night. Bake as directed. Sprinkle with cheese before serving. Yield 8 servingsPin It

Chicken Wings with Blue Cheese Dip

Our family enjoys appetizer night every now and then. This is a night that I make all appetizers many from scratch just for something different. We do this for the Super Bowl games also. I made these wings with a few modifications and they were a big hit with my crew. They are well worth the time it takes. Try the sauce before basting the wings to see if its spicy enough. Add more or less of the hot sauce or spicy wing seasoning. ~ Farmgirl

Prep time: 15 Minutes  Cook time: 40 minutes  Chill time: 2 hours
Serves 10

DIP:
4 oz. crumbled blue cheese
3/4 cup cup mayonnaise
1/4 cup sour cream
1 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1/4 tsp. garlic powder
salt and pepper

WINGS:
1/4 cup ketchup
1/4 cup hot sauce (such as Frank's RedHot)
1/3 cup red wine vinegar
1 Tbsp. spicy brown mustard
1 Tbsp. Worcestershire sauce
1 tsp. onion powder
1 tsp. garlic powder
1 Tbsp. sugar
1 Tbsp. Spicy Wings Seasoning (Bayou Heat brand) (Optional)
4 Tbsp. unsalted butter
3 lbs. chicken wings, tips removed, wings separated at joints

Make dip: In a bowl, combine blue cheese, mayonnaise, sour cream, vinegar, lemon juice and garlic powder, stirring well. Season with salt and pepper. Cover and chill for 2 hours.

Make wings: Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Place a large cooling rack on top of the sheet and mist with cooking spray.

In a small pan, combine ketchup, hot sauce, vinegar, mustard, Worcestershire sauce, onion powder, garlic powder, sugar, spicy wings seasoning and butter. Cook over low heat, stirring, until well combined and smooth. Pour into a bowl and let cool.

Pour 1/4 cup of sauce into a small bowl; cover and let set aside. In a large bowl, toss wings with 1/2 cup sauce until coated. Place wings on rack.

Roast for 10 minutes, then brush with more sauce. Roast 10 minutes longer; brush with more sauce. Turn wings over, brush with sauce and roast 10 minutes. Brush with  more sauce and roast for a final 10 minutes.

Remove wings to a large bowl and toss with reserved sauce. Serve with blue cheese dip on the side.

{original recipe from allyou magazine May 20, 2011}Pin It

Slow-Cooker Balsamic Pot Roast

1 beef chuck or bottom round roast, about 3 1/4 pounds
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon dried thyme
1 onion, chopped
3 carrots, chopped
3 ribs celery, chopped
3 cloves garlic, chopped
2 cups unsalted beef stock
2/3 cup balsamic vinegar

Spray slow cooker bowl with non-stick cooking spray. Season roast with salt, thyme and black pepper. Place in bottom of slow cooker.

Scatter onion, carrots, celery and garlic over roast. Pour stock and balsamic vinegar over top. Cover and cook on LOW for 10 hours.

Remove roast and allow to rest 15 minutes before slicing. Skim fat off cooking liquid and thicken if desired. Serve sauce over roast.

Serves 6
Prep Time 15 minutes
Cook Time 10 hours

This recipe is a keeper for my house. I had to work late so the sauce wasn't made. It cooked a little longer (okay two whole hours longer) than recommended so it couldn't be sliced as it fell apart. I will can the broth for later use. Possibly in vegetable soup or something of the like. Two Thumbs Up!!Pin It

Beer Baked Brisket

Beer, chili sauce, and brown sugar create a fiery sweet
sauce for cooking this brisket.

Prep 10 minutes  Cook 4 hours
1 ( 3 to 4 pound) beef brisket
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1 (12 ounce) can beer
1/4 cup chili sauce
3 tablespoon brown sugar
1 clove garlic, minced
1/2 cup water
3 tablepsoons all-purpose flour

Trim excess fat from brisket. Place brisket in a 13x9 inch baking dish, sprinkle with salt and pepper. Cover with onion slices.

step 1

Combine beer and next 3 ingredients; pour over meat. Cover with aluminum foil; and bake 350 degrees for 3 1/2 hours. Remove foil; bake 30 minutes, basting occasionally with pan juices. Remove meat to a platter; keep warm.

step 2

step 3

Skim fat from pan juices; drain, reserving 1 1/2 cups. Combine water and flour in a saucepan, stirring until smooth. Gradually add reserved pan juices; cook over medium heat until thickened and bubbly. Slice meat across the grain into thin slices, and serve with gravy.

Yields 8 servingsPin It

Crazy Cake ~ Review

So many recipes floating around and now circulating on facebook lately. Seems like the new craze. Beings I promised my husband a cake since none of us liked the previous cake I made and it was one I found on another facebook page, I just can't remember what one, at the moment, anyhow I made him another. Thinking I can't go wrong with chocolate.

So one of my facebook friends (Heather) posted Crazy Cake ~ Wacky Cake from It's a MOM thing yesterday. It looked pretty simple, I have all the items in my pantry and it is a one pan deal. Perfect size considering i'm trying to limit the sweets that I make and we consume. Not to terribly a lot of sugar either.

So here's what I think about about. Minimal dishes to wash (awesome), all staples in the pantry (even better). Chocolate (a way to my husbands heart is through his stomach). Cook time was spot on for my stove. Cake raised and was fluffy and moist (I really love that). Excellent flavor!!  Four thumbs up from my family.

So here's the recipe

Crazy Cake ~ Wacky Cake

1-1/2 cups flour

3 Tbsp. cocoa (unsweetened)

1 cup white sugar

1 tsp baking powder

1/2 tsp salt

1 tsp. white vinegar

1 tsp pure vanilla extract

5 Tbsp. vegetable oil

1 cup water

Directions

Preheat oven to 350 degrees F.

Mix first 5 ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see in photo #3 above). Pour vinegar in one depression, vanilla in the other and vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Frost with our favorite frosting. Enjoy!

Tip- You can double this recipe; just use a 9x13 baking pan.

Have you tried any of the recipes you've seen on facebook lately? Share here some of your favorite recipes.

~ Farmgirl

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Whiskey Marinade for Beef, Chicken or Pork

I use this on pork loin chops and it yields a very flavorful and juicy pork chop.

1/2 cup whiskey
1/2 cup brown sugar, packed
1/4 cup olive oil
1/4 cup soy sauce
1/2 tablespoon garlic powder
1 tablespoon salt
1 tablespoon pepper

Whisk all ingredients together. Pour over meat and seal tightly and give a shake or two to coat meat.
Place meat in refrigerator, let marinate at least 3 hours but no longer than 24 hours.
Cook meat on grill.

Original recipe from food dot com

~ Farmgirl

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Waikiki Meatballs

Beefy meatballs flavored with ginger, simmered in a sweet pineapple sauce.
Serves 6

Meatballs:
1 1/2 pounds ground beef
2/3 cup crushed saltine cracker crumbs
1/3 cup minced onion
1 egg
1/4 cup milk
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1 tablespoon olive oil

Sauce:
2 tablespoons cornstarch
1/2 cup packed brown sugar
1 (15 ounce) can pineapple chunks- drained, with juice reserved
1/3 cup distilled white vinegar
1 tablespoon soy sauce
1/3 cup chopped green bell pepper

Directions:
In a large bowl, combine ground beef, crack crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.

Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.

In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar, and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.

Serve over hot cooked rice or hoagie buns.

~Farmgirl

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Beer-Brined Chicken

I had some friends come in from Virginia this weekend and not just any recipe would do for grilling chicken for them. I had to break out one of the best I have learned to make. This is one of my favorite go-to recipes when making chicken on the the grill. The chicken comes out so tender and pretty juicy. I made it this time with chicken breasts (wont be as juicy as the thighs) but its great with thigh meat also.

It's great severed up with many different sides. This time I paired it with corn on the cob and a nice hearty salad and my friend had brought up a carrot cake with walnuts and pineapple. It was so so delish. I'm still trying to figure out how she knew that I LOVED carrot cake.

Brine:
2 cups water
1/4 cup kosher (coarse) salt
1/4 cup packed brown sugar
4 (12 oz) bottles beer, chilled
2 cut-up whole chickens (3 to 31/2 lbs each) (for this recipe I used 6 lbs of chicken breasts)

Barbecue Rub:
1 tablespoon paprika
1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper

1/4 cup vegetable oil (for brushing on chicken while on the grill)

In a 6 to 8 quart noncorrosive (stainless steel, enamel-coated or plastic or  large ziploc bag) container or stockpot, mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in beer ( it will foam some). Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.

Line 15x10 inch pan with sides with paper towel. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken in pan. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.

Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken.For two burner gas grill, heat one burner to medium; place chicken on unheated side. For one- burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes.

Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170 degrees for breasts; 180 degrees for thighs and drumsticks).

Makes 8 servings

Note: The picture above I dredged my chicken in the rub. I like it the rub on pretty thick. So if your like me you may want to make double or triple rub.

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General Tso's Chicken - Weight Watchers

I've always been a larger framed gal and I've always had to watch what I eat. I know there's many out there that think I cook and I don't pay attention to the calories and what not, but that's far from the truth. I have always said eat in moderation no matter what it is. But, this recipe I bring you today is one from Weight Watchers; although it don't taste like it. Believe it or not this is one of my kids favorites.

3/4 cup canned reduced-sodium chicken broth

2 tablespoons cornstarch

2 tablespoons sugar

2 tablespoons low sodium soy sauce

1 tablespoon white wine vinegar

1/2 teaspoon ground ginger

2 teaspoons peanut oil

2 medium scallions, chopped

2 medium garlic cloves, minced

1/2 teaspoon red pepper flakes or 1 dried chili, minced

1 lb uncooked boneless skinless chicken breast, cut into 2 inch pieces

2 cups cooked white rice, kept hot

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice. Yields 1 cup of chicken and sauce and 1/2 cup of rice per serving = 4 points.

Happy cooking!

~ Farm Girl

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Italian Style Meatloaf

Your going to learn something new about me here today. I'm a freak for meatloaf. But, I don't like the same meatloaf over and over, so I try different ones every chance I can get. Why, well because burger is cheaper than steak and we also raise beef cattle so I always have an abundance of it. We'll usually I do. Just recently ran out. Bummer!

The Italian Style Meatloaf I'm sharing here today is a new one for us. I made it a few weeks ago. We really did enjoy it. With my family if you add cheese to it they'll eat anything.

1 pound ground beef
2 eggs beaten
3/4 to 1 cup bread crumbs
1/4 cup ketchup
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
1 (14.5 oz) can seasoned diced tomatoes, drained (I used Hunt's Basil and Oregano flavoring)
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F.

In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Add in the Italian seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 loaf pan if desired or shape into loaf log in a 9x13 baking dish, cover loosely with foil.

Bake 1 hour or until internal temperature reaches 160 degrees F.

Enjoy!

~ Farm GirlPin It

Hot Dog Sauce

There's nothing I like better at a good ole cookout besides a hot dog with sauce and onions. (Shh, sometimes I like it piled high with slaw too.) It can't be any ole sauce either, it has to be homemade. The store bought just don't do it for me; maybe its because I'm totally spoiled or something. So any how I'm on a mission to find the best sauce this season. I make mine from scratch all the time and I have never wrote down the recipe; its always been a dash of this, a pinch of that and so on. So come along with me on my journey to find the ULTIMATE hot dog sauce out there. By the way, if you have a sauce I must try please email it to me.

Ingredients:
1 pound of ground beef, chuck (for this recipe I used ground turkey, was out of beef)
1 onion, finely chopped
3 cloves garlic, minced
1/2 cup ketchup
1/4 cup barbecue sauce
1 tablespoon chili powder
2 tablespoons prepared yellow mustard
1/2 teaspoon ground black pepper
2 teaspoons salt, or to taste
2 teaspoons ground cumin
1 tablespoon Worcestershire sauce
1 pinch crushed red pepper flakes
1 cup water

Directions:

Brown beef and onion in a large skillet over medium-high heat. Drain fat; cool mixture slightly. Place in a food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. Return meat  to skillet; stir in garlic. Cook for 3 minutes.

Mix in ketchup and barbecue sauce. Stir in the chili powder, mustard, pepper, salt, cumin, Worcestershire sauce, red pepper flakes, and water. Cook, uncovered, until most of the liquid has evaporated, about 10 minutes. Season sauce with additional salt, if necessary.

Makes 3 cups

Come on give it a try

~ Farm Girl

Recipe source allrecipes.com

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Lemon Chicken

I love, love, love lemon chicken and there are so many ways to make it. But, for me I find that every time that I have a craving for lemon chicken, I either don't have any chicken thawed out or I'm running on borrowed time. This recipe here will solve everyone's dinner woo's. You'll love the moist lemony chicken dish great severed with buttered noodles or even a baked potato.

1 medium onion, chopped
4 garlic cloves, minced
1 to 3 tablespoons olive oil
4 bone-in or boneless chicken brest halves, skin removed (I prefer boneless chicken)
1 cup chicken broth
1/4 cup water
1/4 cup lemon juice
3/4 cup minced fresh parsley (2 tablespoons of dried parsley is fine also)
1/2 cup chopped celery with leaves
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt, optional
1/4 teaspoon pepper
4-1/2 teaspoons cornstarch
3 tablespoons cold water

In a pressure cooker, saute onion and garlic in oil until tender; remove with a slotted spoon and set aside.

Brown the chicken, a few pieces at a time, in the cooker. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt if desired and pepper. Close cover securely; place pressure regulator on vent pipe. (if you have a weighted gauge with lbs select 10 lbs.)

Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm.

Measure pan juice; return 1 1/2 cups to pan. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken.

Yeild: 4 Servings.

** Note: You can use half thawed or even frozen chicken in this recipe. You can skip the browning of the chicken. Just put all ingredients in pressure pot. Add a few extra tablespoons of lemon juice and 1/4 cup extra water and pressure cook for 20 to 25 minutes.

I hope you enjoy this Lemon Chicken just as much as my family does.

Happy Cooking!!

~ Farm Girl

* Orginal recipe from Quick Cooking July/August 2000 magazine. 

You will need to use one of these for this recipe: Pressure Cooker

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Australian Fish

Recipe:

1/2 pound fresh mushrooms
2 tablespoons butter
1 tablespoon oil
1/2 cup cheddar cheese, shredded
1 1/2 pounds tilapia fillets (or any white fish)
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons green peppers, chopped
6 tablespoons white wine
2 tablespoons lemon juice, fresh
1 tablespoon parsley, chopped

Melt butter in skillet over low heat. Add mushrooms, bell peppers and onion and saute over medium heat until tender.

Rub oil over shallow 4 quarts baking dish and sprinkle with half of the grated cheese.

Place fish on cheese.

Sprinkle fish with salt and pepper. Add sauteed vegetables and sprinkle with remaining cheese. Pour wine over fillets.

Bake at 450 degrees for 20 minutes or until fish flakes.

Sprinkle with lemon juice and parsley.

Enjoy!!

~ Farm Girl

Org. recipe can be found at Kymmarie on Food.com

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Dill Pickle Meatloaf

I've been making this meatloaf for a long while now. Every time that I make it there is nothing left in the pan and sometimes a fight will break out for the last little bits in the pan. I need to start doubling this recipe so this behavior stops! Ah but then again its quite a funny sight!! Hope that some of you all try this. Everyone that I have shared this recipe with has totally enjoyed it.

Family favorite! This will get the kids to clean their plates. 

1 1/2 pounds of ground beef
1 medium onion, chopped
1/2 cup soft breadcrumbs
1/2 cup pickle juice
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dill pickles, chopped
1/2 cup ketchup
1/4 cup water
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce

Preheat oven to 350 degrees.

Lightly mix meat with onions, bread crumbs, pickles, egg salt, and  pepper until well blended.

Shape into a loaf and place in a shallow pan.

Combine pickle juice, ketchup, water, brown sugar and Worcestershire sauce. (I usually leave out the water and just put in extra pickle juice. We like the pickle flavoring.)

Pour over meatloaf and place in 350 degree oven basting twice with sauce in pan for 40 minutes.

Continue baking without basting for an additional 30-35 minutes, or until meatloaf is really glazed and done.

Garnish with a pickle fan, if desired.

Enjoy

~Farm Girl

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Strawberry Cream Cheese Cobbler

Strawberry Cream Cheese Cobbler

1 stick (1/2 cup) butter

1 egg, lightly scrambled

1 cup milk

1 cup all purpose flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 quarts whole strawberries, capped and washed

4 ounces Neufchatel cheese, cut into small pieces

Plain Greek yogurt, vanilla ice cream or whipped topping for serving optional

Preheat oven to 350 degrees. Melt butter and pour into 9x13 inch glass baking dish. In a small bowl, mix together the egg, flour, sugar, baking powder and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Serve hot out of the oven with choice of topping, if desired.

Note: The berries will sink and become mushy the longer it sits out of the oven after baking. Best if eaten hot fresh out of the oven.

Recipe credit goes to Kitchenscoop.com 

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Loaded Potato & Buffalo Chicken Casserole

Loaded Potato & Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed 1 inch (I use chicken tenderloins)

8 to 10 medium potatoes, cut in 1/2 inch cubes

1/3 cup olive oil

1- 1/2 teaspoons salt

1 tablespoon black pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

Topping:

2 cups fiesta blend cheese

1 cup crumbled bacon

1 cup diced green onion

Preheat oven to 500 degrees.

Spray a 9x13x2 inch backing dish with cooking spray. 

In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 

While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the potatoes with the raw marinated chicken. Top with cheese, bacon and chives.

Return the casserole to the oven and bake for 15-20 minutes or until chicken is cooked through and topping is bubbly.

Serve with extra hot sauce and/or ranch dressing.

Note: I don't find this spicy at all. If you want some kick add your favorite powdered buffalo seasoning or some ground cayenne pepper to the seasoning mix.

Recipe from Food.com~Internetnut

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Homemade Egg Noodles

I watched and helped my grandma and mother make noodles for years. But, they never used a recipe and never talked about what they put in them. I was the basic gopher and noodle tray holder. On several occasions I got to cut some of the noodles.

When it came time for me to make noodles on my own I was scared to death. First few times they weren't to bad but they could of been better. Some twelve years ago I found an awesome little cookbook and it has some great recipes in it. One of which is the egg noodles I'm about to share. Thank you Better Homes and Gardens for putting out great cookbooks such as the paperback I own.

Homemade Egg Noodles

1 3/4 cups all purpose flour

1/2 teaspoon salt

1 egg plus 2 egg yolks, slightly beaten ( normally use farm fresh eggs brown eggs are best)

1/3 cup water

1 teaspoon cooking oil or olive oil

In a large mixing bowl stir together flour and the salt. Make a well in the center of the mixture. In a bowl combine eggs, water and oil. Add to flour mixture; mix well.

Sprinkle kneading surface with 1/4 cup of flour. Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total). Cover and let rest 10 minutes. 

Divide dough into fourths. On a lightly floured surface roll each fourth into a 12x12 inch square (about 1/16th inch thick). Cut with a pizza cutter as desired.

Note- I prefer my noodles thicker so I say roll out to desired thickness. 

I do believe my Grandma Covey would probably tell me I did it all wrong with the thickness but to each their own. I'm glad I have the memories of going to her house and making noodles with her. 

~ Farmgirl

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Pastry for Double-Crust Pie

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening or lard
6 to 7 tablespoons cold water

In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Divide dough in half. Form each half into a ball.

On a lightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.

For top crust, roll remaining dough. Cut slits to allow stem to escape. Fill pastry in pie plate with desired filling. Place top crust on filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under bottom crust; flute edge. Bake as directed in individual recipes.Pin It