Posts Tagged ‘Food’

YUM!¬† Is all I have to say about these ūüôā

I worked at a restaurant in high school that served Garlic Parsley Potatoes, and they are one of my favorites and SUPER easy to make.

Here’s what you do:

Fill a medium size sauce pan 1/2-3/4 full of water.

Salt the water and turn the heat on medium high.

Cut up 10-15 medium size red potatoes (I cut mine in half and each half into quarters.)

Add the potatoes and let them boil until they are soft.¬† Don’t over cook them or they will start to¬† mash when you’re putting on the sauce.

When your potatoes are about halfway done, put 3/4 to 1 stick of butter in a small pan and melt the butter. (Please do not try this with margarine, it will not taste the same.)¬† You don’t want the butter to boil or burn, just melt.¬† Add garlic powder and parsley flakes to taste, stir up the sauce.¬† (For 10-15 potatoes, I use approx. 1 tablespoon of parsley flakes and 2-3 teaspoons of garlic powder.¬† You can use more or less depending on your taste.)

Drain the potatoes and put them in a serving bowl.

Pour the butter sauce over the potatoes and with a large spoon, gently reach to the bottom of the bowl and lift the potatoes on the bottom up so other will fall down into the bowl.¬† Keep doing this gently until the potato chunks are covered with the sauce. Don’t stir the potatoes or they will start to mash.

These are so yummy and look pretty too!¬† I’ve tried it with yellow potatoes, and it doesn’t taste as good.¬† Enjoy!


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Broccoli Salad

I thought I’d share my recipe for broccoli salad with you.¬† In the summer time I love eating salads and cold foods, but I get tired of eating pasta salads, so this is a nice switch…..enjoy!

1 Large bunch of broccoli
1 Cup of Dry roasted sunflower seeds
1/2 Cup raisins
12 Slices of crisp bacon crumbled.

In a large bowl combine broccoli (florets only), sunflower seeds, bacon and raisins.


1 Cup of mayonnaise
1/3 Cup of sugar
2T of Red wine vinegar

Mix all 3 together in a bowl and then pour over the salad and stir it up. 
This salad is good right away, but is even more delicious when it’s been in the fridge overnight.

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Grace and I made gingerbread men tonight.¬† We’re decorating them tomorrow and leaving them out for Santa tomorrow night.¬† She is getting to be such a great helper in the kitchen.¬† She puts things in the trash and sink for me, pours ingredients in after I measure them and stirs the dry ingredients.¬† Of course, I’m sure she only¬†helps out in the kitchen to get a sample of the dough……

Here’s our recipe for you.¬† We also made my butter cream frosting to decorate them with and colored it red and green.

Gingerbread Men:

2c Flour
1/2 tsp Salt
1/2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Ground Ginger
1 tsp Ground Cloves
1 1/2 tsp Ground Cinnamon
1/2 tsp ground nutmeg

1/2 cup shortening
1/2 cup white sugar
1/2 cup molasses
1 egg yolk

Mix together flour, salt, baking soda, baking powder and spices in a mixing bowl.

In another bowl mix sugar, shortening, and molasses until fluffy.  Beat in egg yolk and add dry ingredients.

Roll out dough to 1/4″ thick and cut into gingerbread men.

Bake at 350 for 8-10 minutes on an ungreased cookie sheet.

Have fun decorating them!

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Here’s the recepie I use for Peanut Butter cookies.¬† They’re pretty quick and easy.¬† One thing I do, especially around the holidays is make the dough ahead of time and freeze it and set it out to thaw in the morning and bake it up.¬† It seems like I never have time to make and bake all in the same day ūüôā

1 cup butter (2 sticks) softened
1 1/2 cups of peanut butter
2 eggs
1 1/2 cups packed brown sugar
1 cup granulated sugar
3 cups of all purpose flour
2 tsp of baking powder
1 tsp salt

Mix together butter, eggs, granulated sugar, brown sugar, and peanut butter.

In a seperate bowl, mix together flour, baking powder, and salt.

Combine flour mixture with the peanut butter mixture, the dough will be stiff.

Roll a heaping tablespoon of dough into a ball, place on the cookie sheet and use your fork to press the ball into a cookie, but not too thin.
Bake at 350 for 9-11 minutes.

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Homemade Pancake Syrup

Here’s a super easy way to make homemade syrup for your pancakes.

You will need:
1c. Water
2c. Sugar
Maple Flavoring

Pour 1c. water in a small pan and bring it to a boil.¬† Turn the heat down and slowly stir in 1c. of sugar and stir until it’s dissolved and the mixture is clear again.¬† Turn off the heat and¬†slowly stir in the second cup of sugar until it’s dissolved.¬† Add maple flavoring to taste.

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In case you haven’t noticed, when I cook, I do a lot of things according to my preference in taste, so some of my recipes don’t have exact measurements, as is the case with this one, but bear with me, Baked Potato Soup is FANTASTIC, especially this time of year, so here goes…..

You Will Need:

5lb bag of White Potatoes
1 Gallon of Milk
1 LB of Bacon
2 Large containers of sour cream
Onion Greens or Chives (whichever you prefer)
1 Medium Size White Onion
1 Bag of Shredded Chedder Cheese
Black Ground Pepper

Wash (don’t peel)¬†and cut potatoes long wise¬†in half and then each half in half long wise and then across the halves to make 6-8 chunks out of each half (so 12-16¬† chunks per potato.)

On medium heat, fill your soup pot 1/2 way with milk, and slowly stir in 1/2 cup of flour at a time until the base has some substance (usually 1 1/2 -2 cups of flour depending on the size of the pot, I usually use one that will hold 3/4 of a gallon of milk.)¬† Add sour cream to your mixture to taste, I¬† use about 3/4 of a 16oz container of sour cream.¬† Add black ground pepper to taste, it’s hard to say how much I use, I just add it until it looks like there’s enough black flecks in the mixture.

Chop up your white onion finely, and add to mixture according to your preferance, I use 1/2-3/4 of a medium size white onion.¬† Add your potatoes bring to a boil over medium heat.¬† DO NOT turn the heat on high to get it to boil faster, the milk and flour will BURN.¬† It’s important to stir the pot¬†frequently while it’s coming to a boil.¬† Let it boil until the potatoes are soft (you can test them by catching a potato on a large spoon and poking a fork in it to see if they’re ready.¬† If 3-5 chunks are ready, chances are it’s done.)

In between stiring the mixture, fry up your LB of bacon, and set it on a plate to cool.¬† Once it’s cooled, crumble it in a serving bowl.¬† Chop up your chives or onion greens and put them in¬†a serving bowl, put your grated cheese in a serving bowl, and set your sour cream out.

Serve up the soup in bowls and then everyone tops their soup with the toppings they like, bacon, cheese, sour cream, onion greens or chives……it tastes just like a stuffed baked potato.

*VERY IMPORTANT*¬† When making the base for the soup, the flour must be added and stirred in slowly…..if you add it all at one time or don’t stir it in well, you will have huge flour lumps that will turn into “dumplings” in your soup and they will stick on the bottom of the pot and burn.¬† Also, it’s very important to stir the soup frequently while it’s coming to a boil and boiling, milk burns FAST.

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I don’t know why, but this time of year, I get hungry for certain things.¬† One of them is corn muffins.¬† Here’s my recipe.

1/2 Cup Butter
2/3 Cup Sugar
1/4 Cup Honey
2 Eggs
1/2 tsp Salt
1 1/2 cups flour
3/4  Cup Yellow cornmeal
1/2 tsp Baking Powder
1/2 Cup Milk
3/4 Cup frozen corn

  • Preheat oven to 400 degress
  • Cream together butter, sugar, honey, eggs and¬† salt in a large bowl
  • Add flour, cornmeal, and baking powder and blend thoroughly.¬† Add milk while mixing
  • Add corn to mixture and combine by hand until corn is worked in.
  • Grease a 12 cup muffin pan and fill each cup 3/4 of the way with batter.¬†
  • ¬†Bake for 20-25 minutes
  • Makes 12 muffins

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