Shepherd's Pie

 Ingredients:

3 large (1 1/2 to 2 lbs.) potatoes , peeled and quartered

1 t. salt 

8 T. (1 stick) butter, divided

1 medium onion, chopped (about 1 1/2 cups)

1 to 2 C. mixed vegetables, such as diced carrots, corn, or peas

1 1/2 lbs. ground round beef

1/2 C. beef broth

1 t. Worcestershire sauce

Pepper and/or other seasonings of choice

Directions:

1. Boil the potatoes.
2. Preheat the oven to 400°F.
3. While the potatoes are cooking, melt 4 T. of the butter in a large sauté pan on medium heat. 
4. Add the chopped onions and cook until tender, about 6 to 10 minutes.
5. Add your vegetables according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
6. If adding peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
7. Add ground beef to the pan with the onions and vegetables. 
8. Cook until no longer pink. 
9. Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). 
10. Season with salt and pepper.
11. Add the Worcestershire sauce and beef broth. 
12. Bring the broth to a simmer and reduce heat to low. 
13. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
14. When the potatoes are done cooking, remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter. 
15. Mash, taste, and adjust seasonings with salt and pepper.
16. Spread the cooked filling in an even layer in a 9 x 13-inch baking dish.
17. Spread the mashed potatoes over the top of the ground beef mixture. 
18. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. 
19. Place in oven and cook until browned and bubbling, about 30 minutes. 
20. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Spaghetti Lasagna

 Ingredients:

1 lb. spaghetti

2 eggs, lightly beaten (divided)

1/2 C. finely grated Parmesan

2 T. extra-virgin olive oil

1 onion, chopped

3 garlic cloves, minced

1 lb. ground beef

2 T. tomato paste

1 28 oz. can crushed tomatoes

1/4 t. dried oregano

3 C. ricotta

3 C. shredded mozzarella

2 T. chopped Italian parsley

Directions:

1. In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes.
2. Drain water then return the spaghetti to the pot. 
3. Add 1 egg and the Parmesan and toss to combine.
4. Meanwhile, make sauce. In a large pot over medium, heat olive oil. 
5. Add onion and cook until tender, about 5 minutes. 
6. Stir in garlic and cook until fragrant, about 30 seconds. 
7. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. 
8. Drain fat then return the pot to medium heat and stir in tomato paste. 
9. Cook for 1 minute, then add the crushed tomatoes and oregano. 
10. Season with salt and pepper and simmer for 10 minutes. 
11. Preheat oven to 350°.
12. In a medium bowl, combine ricotta and remaining egg. Stir to combine.
13. In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. 
14. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. 
15. Repeat once more. 
16. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. 
17. Garnish with parsley.

Ninety-Minute Cinnamon Rolls

We tried this recipe on Christmas morning.  Several years ago, without even realizing it, I started a new Christmas morning tradition of having cinnamon rolls after exchanging presents.  Up until this past Christmas it was always a package of canned rolls.  This year it slipped my mind to buy a package.  So while my husband and oldest daughter slept, my youngest and I made a batch of homemade cinnamon rolls.  Everyone was very happy with them.

Ingredients:

Dough:

¾ C. milk

¼ C. butter, softened

3 ¼ C. all-purpose flour

¼ C. white sugar

1 (.25 ounce) pkg. instant yeast

½ t. salt

¼ C. water

1 large egg

Cinnamon Filling:

1 C. brown sugar, packed

½ C. butter, softened

1 T. ground cinnamon

Icing:

7 T. butter, softened

2 oz. cream cheese, softened

2 T. milk

½ t. vanilla extract

1 ½ C. confectioners' sugar, sifted

¼ t. salt

Directions:

1. Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge. 
2. Remove from heat and stir in butter until melted, set aside.
3. Combine 2 ¼ cups flour, white sugar, yeast, and salt in a large bowl. 
4. Add milk mixture, water, and egg; beat well. 
5. Add remaining 1 cup flour, ½ cup at a time, stirring well after each addition.
6. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. 
7. Cover with a damp cloth and let rest for 10 minutes.
8. While dough is resting, mix together brown sugar, butter, and cinnamon in a small bowl, set aside.
9. Preheat the oven to 375 degrees F (190 degrees C).
10. Grease a 9x13 baking dish.
11. Roll dough out on a lightly floured surface into a 12x9-inch rectangle. 
12. Spread brown sugar mixture over dough. 
13. Roll up dough and pinch seam to seal. 
14. Cut into 12 equal rolls and place cut-side up in the prepared baking dish. 
15. Cover and let rise until doubled, about 30 minutes.
16. Bake in the preheated oven until browned, about 20 minutes. 
17. While the rolls are cooking, prepare the Icing.
18. Beat together butter and cream cheese in a large bowl until creamy. 
19. Blend in milk and vanilla
20. Gradually mix in confectioners' sugar and salt until smooth and fluffy.
21. Spread over cooked cinnamon rolls.
22. Serve warm

Stroganoff 57

 Ingredients:

1 pkg. egg noodles

1 lb. ground beef

1 small onion, chopped

1/2 c. Heinz 57 sauce

1 can (4 oz.) sliced mushrooms drained

2 T. flour

Directions:

1. Prepare egg noodles according to package directions. 
2. Meanwhile, in large skillet over med. high heat, brown ground beef for 4 to 5 minutes, stirring frequently.
3. Add onion and cook for additional 5 minutes, stirring frequently. 
4. Stir in 57 Sauce, and mushrooms. 
5. Dissolve flour in 2 C. of water and add to skillet. 
6. Continue to cook for 3 to 4 minutes or until slightly thickened and heated through, stirring frequently. 
7. Serve over hot noodles.

Crockpot Pork and Sauerkraut

To bring good luck in the new year, it was always a tradition in our house when growing up, that we ate pork and sauerkraut on New Years Day.  This is a very easy recipe and the family enjoyed it!

Ingredients:

3 lbs. pork loin trimmed of excess fat
salt and pepper, to taste
1 T. oil
16 oz. sauerkraut drained
1 t. minced garlic
1 onion sliced
1 C. apple juice

Directions:

1. Liberally season the pork loin with salt and pepper on all sides. 
2. Heat oil in large skillet or dutch oven. 
3. Sear pork loin on all sides, 2-3 minutes per side. 
4. Add seared pork into a slow cooker. 
5. Pour in apple juice*. 
6. Place onions, apples, and garlic around the pork loin. 
7. Top with sauerkraut. 
8. Place lid on the slow cooker and cook for 4-5 hours on high or 8-10 hours on low. 
9. Remove pork and slice or shred and serve with cooking liquids.

Note:  If you don't have apple juice, use chicken stock with 2 T. brown sugar as a substitute.

Coffee Cake

Ingredients: 

Cinnamon Filling 

3/4 C. light brown sugar 

3/4 C. all purpose flour 

2 t. ground cinnamon 

Crumb Topping 

6 T. butter, melted 

1 C. light brown sugar 

1 1/2 T. ground cinnamon 

1 C. all purpose flour 

Cake Batter 

1 C. butter, room temperature 

1 C. granulated sugar 

2/3 C. light brown sugar 

3 eggs 

1 T. vanilla extract 

3/4 C. sour cream 

1 t. kosher salt 

3 t. baking powder 

1 1/4 C. milk 

3 2/3 C. all purpose flour 

Icing - Optional 

1 C. powdered sugar 

2–3 T. milk 

Directions: 

1. Preheat oven to 350°F. 
2. Coat a 9×13 baking dish with nonstick spray. Set aside. 
3. In a medium bowl prepare the cinnamon filling by mixing together the brown sugar, flour, and cinnamon until combined. Set aside. 
4. To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Set aside. 
5. For the cake, mix the butter, granulated sugar, and light brown sugar on medium speed for 2 minutes until light and fluffy. 
6. Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary. 
7. Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. 
8. Mix until just combined and smooth, scraping the sides of the bowl as necessary. 
9. Spread half of the cake batter into the prepared pan. 
10. Sprinkle the cinnamon filling evenly on top of the batter. 
11. Carefully spread the remaining cake batter on top of the cinnamon layer. 
12. Evenly sprinkle the crumb topping on top. 
13. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. 
14. Remove cake from oven and place pan on a wire rack to cool completely. 
15. Optional - Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake.

Scalloped Potatoes

Ingredients:

2 T. Unsalted Butter, plus more for greasing the skillet

3 T. All-Purpose flour 

1 1/2 C. whole milk  

1/4 t. ground nutmeg 

1 t. kosher salt

Freshly ground black pepper 

4 oz. Gruyere, shredded

2 lbs. Yukon gold potatoes, peeled and sliced 1/8-inch thick 

6 oz. thick-cut ham, diced 

1/2 C. chopped fresh chives 

Directions:

1. Preheat the oven to 350 degrees F.
2. In a large saucepan, melt the butter over medium heat. 
3. Whisk in the flour and cook for 1 minute. 
4. Whisk in about 1/2 cup milk and cook, whisking, until thickened. 
5. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. 
6. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. 
7. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. 
8. Cook gently for a few minutes, making sure all the cheese is melted. 
9. Butter a Cast Iron Skillet. 
10. Arrange half of the potatoes all over the bottom. 
11. Sprinkle with 1/4 teaspoon salt. 
12. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. 
13. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. 
14. Cover and bake for 45 minutes.
15. Then uncover and bake until browned on top, an additional 20 minutes. 
16. Let cool slightly, then serve.

City Chicken

Ingredients:

Pork butt
Seasoned bread crumbs
Flour
Vegetable oil/Crisco
Eggs
Wooden skewers with pointed ends (cut about 5-6" long)

Directions:

1. Cut pork into 1-1 1/2" chunks, then but on skewers.
2. First roll them in flour, then whisked egg, and finally bread crumbs.
3. Put vegetable oil in large frying pan and brown each one.  You may have to add more vegetable oil as you go.
4. Drain on dish with paper towel.
5. Put City Chicken in a rectangular casserole dish.
6. You can add a tiny bit of water or fat to the bottom.
7. Do not put them on top of one another.  
8. Cover with foil.
9. Cook at 350 degrees for one hour or until tender.
10. Uncover for about 10 minutes to get crisp.
11. Watch you don't burn them!

Tip:  You can use pork and veal or pork tenderloin.

Pecan Pie

Ingredients:

1 unbaked pie crust
1 C. white sugar
3 T. brown sugar
1/2 t. salt
1 C. corn syrup
3/4 t. vanilla
1/3 C. melted butter (salted)
3 eggs, beaten
1 C. (heaping) chopped pecans

Directions:

1. Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.  
2. Pour chopped pecans in the bottom of the unbaked pie shell.
3. Pour syrup mixture over the top.  
4. Cover top and crust lightly/gently with foil.
5. Bake pie at 350 degrees for 30 minutes.  
6. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

Note:  Pie should NOT be overly jiggly when you remove it from the oven.  IF it shakes a lot, cover with foil and bake for an additional 20 minutes or until set.  Required baking time seems to vary widely with this recipe.   Sometimes it takes 50 minutes sometimes it takes 75 minutes.

Allow to cool for several hours or overnight.

Serve in thin slivers.

Original Ranch Snack Mix

Ingredients:

2 1/2 C. crisp corn or wheat cereal or a mixture of both

2 1/2 C. small pretzels

2 1/2 C. bite-size cheddar cheese crackers

3 T. vegetable oil

1 packet (1 oz.) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

Directions:

1. Combine cereal, pretzels, and crackers in a gallon-size zipper bag.
2. Pour oil over mixture.
3. Seal bag and toss to coat.
4. Add dressing mix.
5. Seal bag and toss again until coated.

Classic Cheesecake

 Ingredients:

1 1/2 C. graham cracker crumbs

3 T. sugar

1/3 C. butter or margarine, melted

1 C. sugar

4 eggs

4 pkg. (8 oz. each) cream cheese, softened

1 t. vanilla

Directions:

1. Heat oven to 325 degrees F.
2. Combine graham cracker crumbs, 3 T. sugar, and butter.  
3. Press onto bottom of 9-inch springform pan.
4. Beat cream cheese, 1 c. sugar and vanilla with mixer until blended. 
5. Add eggs 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 55 minutes, or until center is almost set.
8. Run knife around rim of pan to loosen cake.
9. Cool before removing rim.
10. Refrigerate cheesecake 4 hours. 

Crockpot Beef Roast

Ingredients:

3 to 4 lbs. roast beef or round steak
salt and pepper
1 small onion, chopped
1 pkg. brown gravy mix
1 C. water
1/2 C. ketchup
2 t. dijon mustard
1/2 t. garlic powder
1/2 c. red wine (optional)

Directions:

1. Place meat in slow cooker.
2. Sprinkle meat with salt and pepper.
3. Combine remaining ingredients; pour over meat.
4. Cover and cook on low 8 to 10 hours.

Homemade Frozen Hashbrown Potatoes

Making homemade frozen hashbrowns with extra potatoes is a great way to save money.  Your extra potatoes don't go bad, and you have frozen hashbrowns ready to heat and serve when you need them.

Ingredients:

Potatoes

Directions:

1. Preheat oven to 350 degrees.
2. Wash your potatoes and prick them a few times with a fork.
3. Bake potatoes for 1 to 1 1/2 hours, until they are baked through.
4. Let potatoes cool a bit.
5. Place in refrigerator until completely cool (overnight is fine).
6. Remove potato skins.
7. Shred the potatoes on a grater.
8. Freeze in freezer safe bags.

Tip:  Be sure to label your shredded potatoes, once they are frozen, they have strong resemblance to shredded mozzarella, and unlabeled bags can get mixed up.