Friday, July 17, 2015

Hamburger Pie

Meat layer
  • 1 lb. ground beef
  • ½ cup chopped onion
  • ½ teaspoon salt
  • dash pepper
  • 1 160 oz. can French style green beans, drained
  • 1 can tomato soup
Mashed Potato Layer (or your favorite recipe of making homemade mashed potatoes for 8)
  • 3 1/3 cups water
  • 5 tablespoons butter
  • ¾ teaspoon salt
  • ¾ cup milk
  • 3 1/3 cups mashed potato flakes
  • ½ pound shredded cheddar cheese

Layer in this order in a 13 x 9” greased baking dish:
  1. Meat layer
  2. Mashed Potato Layer
  3. Topping
Bake at 350 degrees for 25-35 minutes. Let sit 5 minutes before cutting and serving with a spatula. Enjoy.

Wednesday, April 29, 2015

Apple Crisp

  • 4 cup honey crisp applies,  sliced (6 apples)
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup water

In another bowl mix up:

  • ¾ cups sifted flour
  • 1 cup sugar
  • ¾ cup butter

  1. In a 9 x 13 " baking dish, poor over top of applies.
  2. Add extra sugar (1/2 cup). Dust with more cinnamon.
  3. Baket 350 degrees for 60 minutes.

Tuesday, April 21, 2015

Cheese Crisps

  • 8 oz. Monterey Jack Cheese
  • 8 oz. Pepper Jack Cheese

  1. Preheat the oven to 350 degrees.
  2. Place a sheet of parchment on a cookie sheet. Do not use a silicone mat for this recipe.
  3. Shred the cheese with a box grater in to a bowl.
  4. Mix the cheese.
  5. Spoon by tablespoons twelve per sheet onto the parchment. Flatten with the bottom side of the spoon.
  6. Bake for 30 minutes at 350.
  7. Remove and let cool on the parchment.
  8. These are great to serve with salads.

Note: If you prefer it more spicy, use all pepper jack cheese.

Wednesday, April 8, 2015

Frog Eye Salad

This makes quite a bit.  I made it in a 5 quart Dutch oven.  Great for taking to a potluck.  More like a dessert than a salad.  


1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice (the amount of juice that drains off of the canned pineapple is about right amount)
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
3 (8 ounce) containers frozen whipped topping, thawed (fat free works fine)
2 cup miniature marshmallows
1 cup shredded coconut


1.    In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.

2.    Bring water to a boil, add oil, remaining salt and cook pasta 11 minutes stirring frequently. Rinse under cold water and drain. (You must use the oil on this pasta to keep it from clumping.)

3.    In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled (at least 4 hours). Before serving add marshmallows and coconut. Toss and serve.

Friday, April 3, 2015

Boiled Eggs Revised

  1. In two-quart sauce pan, cover bottom of the pan with eggs.
  2. Add cool tap water to one inch over the tops of the eggs.
  3. Add ¼ cup baking soda.
  4. For an induction cooktop, on the smaller burner, set to 8 (at 12 o'clock). Do not put on the highest temperature.
  5. Set timer for 30 minutes. (Time starts from cold state, not from when the water starts to boil.)
  6. Cook uncovered for these 30 minutes.
  7. Shut burner off but leave in the same spot.
  8. Set timer for 15 minutes and let cool, uncovered for this period.
  9. Drain eggs and run cool water over them.
  10. Drain and store eggs in the refrigerator until up to 2 days until time to use them.
  11. Voila! Perfect hard boiled eggs and no gray ring around the yolks.  

Tuesday, February 17, 2015

A Touch of Coffee Chocolate Frosting

  • 2 sticks butter, softened
  • 1 cup cocoa powder
  • 5 cups of confectioner's sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon instant coffee crystals
  • 3 tablespoons warm water
  • ¼ teaspoon salt

  1. With a mixer on low speed, cream butter and cocoa powder together.
  2. Add confectioner's sugar a bit at a time and mix.
  3. Add vanilla extract, coffee crystals and salt to warm water and stir.
  4. Add liquid mixture a little at a time to the butter-sugar-cocoa mixture a little at a time and mix until creamy. Add a little more water to make it spreadable at room temperature if necessary.
  5. Frost a completely cooled cake.

Note: Cake was a Duncan Hines Devil's Food cake baked according to package directions for a Bundt pan. Then cooled and sliced in half into layers. Then frosted with the above frosting.

Saturday, February 14, 2015

Sausage, Green Beans, and Potatoes Slow Cooker Dinner

  • 1 smoked sausage ring or 2 links of smoked sausage
  • 2 15 ounce cans of cut green beans
  • 8 potatoes, peeled and cut into quarters or smaller
  • 1 onion, chopped
  • 2 teaspoons of chicken bouillon powder or 2 cubes
  • 2 cups water
  • ¼ teaspoon pepper

  1. Cut sausage in quarters long ways. Then cut it crosswise in smaller pieces across.
  2. Put in crockpot.
  3. Add green beans. Do not drain them.
  4. Add potatoes.
  5. Add onions.
  6. Add bouillon powder.
  7. Add water.
  8. Add pepper.
  9. Cover and cook in slow cooker for 6 hours on high.
  10. Serve and enjoy.