This recipe was created one day entirely by accident. I (Becky) was attempting to make a batch of Au Gratin Potatoes out of a cookbook. That particular recipe was right next to a rather similar, but slightly different, recipe for Scalloped Potatoes. Midway through preparing the recipe, I realized I had been using ingredients and amounts from both recipes -- oops! However, Paul loved the result, so we have adopted this as our new favorite cheesy potato recipe. Enjoy!
Ingredients:
- 3 tablespoons butter or margarine
- 1 small onion, finely chopped (1/4 cup), or dried minced onion
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups milk
- 2 3/4 cups shredded Cheddar cheese (sharp preferred)
- 6 medium potatoes, peeled and thinly sliced (6 cups)
- 1/4 cup dry bread crumbs
- paprika (optional)
Directions:
Preheat oven to 350-375 degrees (350 for a half recipe). Grease a 9x13 inch pan (or 9x9 inch or 7x11 inch for a half recipe).
In a saucepan, melt the butter over medium heat, then cook the onion in the butter for about two minutes, stirring occasionally, until tender.
Stir in the flour, salt, and pepper. Cook, stirring constantly, until bubbly, then remove from heat.
Stir in the milk. Heat to boiling, stirring constantly. Boil for 1 minute while stirring, then remove from heat.
Stir in 2 cups of the cheese until the cheese is melted.
Spread potatoes in the prepared dish. Pour the cheese sauce over the potatoes. Bake for 1 hour.
In a small bowl, mix the remaining 3/4 cup cheese with the bread crumbs. Sprinkle over the potatoes after the 1 hour of baking. Sprinkle with paprika, if desired.
Bake for an additional 15-20 minutes or until the top is brown and bubbly and the potatoes are tender.
Tuesday, October 13, 2009
Saturday, September 26, 2009
Frito Chicken Casserole
This is sort of a funky dish, combining Mexican flavors with the crunch of Fritos. Save some extra Fritos to put on top later if you plan on having leftovers.
Ingredients:
- 2 chicken breasts
- most of a 10.75oz bag of Fritos; save a small amount to have with leftovers; the chili cheese flavor works well
- 1 can of cream of mushroom soup or cream of chicken soup (or make the homemade recipe in the pan that you cooked the chicken in)
- 1/2 cup of sour cream
- 10 oz can of enchilada sauce
- 4 oz can of mild chopped green chiles (optional)
- 1 to 1 1/2 cups of shredded sharp cheddar cheese
Directions:
Either pan fry chicken in some oil or cover the chicken breasts with water in a large saucepan. Season with salt. Bring to a boil and then simmer for 20-25 minutes or until the chicken is cooked through. Cool slightly, then tear chicken into bite-size pieces.
Preheat oven to 375 degrees.
Crush the corn chips.
Mix the sour cream and soup together in a bowl.
Using a large casserole dish (we use a 9x9), start with a layer of fritos, then cheese, half the chicken, half the soup/sour cream mixture, half of the enchilada sauce, and half of the green chiles. Repeat the layering (no need for much fritos in the middle, they get crunchiest in the outer layers), ending with extra cheese and Fritos on top. Try some smoked paprika on top.
Bake for 25-30 minutes. Serve with corn and black beans.
Ingredients:
- 2 chicken breasts
- most of a 10.75oz bag of Fritos; save a small amount to have with leftovers; the chili cheese flavor works well
- 1 can of cream of mushroom soup or cream of chicken soup (or make the homemade recipe in the pan that you cooked the chicken in)
- 1/2 cup of sour cream
- 10 oz can of enchilada sauce
- 4 oz can of mild chopped green chiles (optional)
- 1 to 1 1/2 cups of shredded sharp cheddar cheese
Directions:
Either pan fry chicken in some oil or cover the chicken breasts with water in a large saucepan. Season with salt. Bring to a boil and then simmer for 20-25 minutes or until the chicken is cooked through. Cool slightly, then tear chicken into bite-size pieces.
Preheat oven to 375 degrees.
Crush the corn chips.
Mix the sour cream and soup together in a bowl.
Using a large casserole dish (we use a 9x9), start with a layer of fritos, then cheese, half the chicken, half the soup/sour cream mixture, half of the enchilada sauce, and half of the green chiles. Repeat the layering (no need for much fritos in the middle, they get crunchiest in the outer layers), ending with extra cheese and Fritos on top. Try some smoked paprika on top.
Bake for 25-30 minutes. Serve with corn and black beans.
Blackberry Pork Chops
An easy, fruity twist on basic pork chops.
Ingredients:
- 4 pork loin chops
- 1/4 cup seedless blackberry spreadable fruit
- 3 tablespoon ketchup
- 1/4 teaspoon minced garlic
- 1/4 teapsoon prepared mustard
- 1/4 teaspoon cornstarch
- 1 tablespoon A1 steak sauce
Directions:
Cook pork chops over the stove or broil them until they are cooked through.
Meanwhile, in a small saucepan, combine the spreadable fruit, ketchup, garlic, and mustard. Bring to a boil.
Separately, combine the cornstarch and steak sauce until smooth, then gradually stir into the saucepan with the other ingredients.
Bring to a boil. Cook while stirring for two minutes or until sauce is thickened.
Serve sauce with pork chops.
Ingredients:
- 4 pork loin chops
- 1/4 cup seedless blackberry spreadable fruit
- 3 tablespoon ketchup
- 1/4 teaspoon minced garlic
- 1/4 teapsoon prepared mustard
- 1/4 teaspoon cornstarch
- 1 tablespoon A1 steak sauce
Directions:
Cook pork chops over the stove or broil them until they are cooked through.
Meanwhile, in a small saucepan, combine the spreadable fruit, ketchup, garlic, and mustard. Bring to a boil.
Separately, combine the cornstarch and steak sauce until smooth, then gradually stir into the saucepan with the other ingredients.
Bring to a boil. Cook while stirring for two minutes or until sauce is thickened.
Serve sauce with pork chops.
Monday, September 7, 2009
Corn Flake Chicken Strips
This is an interesting way to make your own homemade chicken strips - which are tasty but probably way healthier than most chicken strips. And they're not even deep-fried!
Ingredients:
- 1/4 cup flour
- 3/4 teaspoon seasoned salt (or plain salt with a little pepper)
- 1/3 cup butter, melted
- 1 1/4 cups crushed cornflakes
- 1 1/2 pounds boneless skinless chicken breasts or tenderloins, cut into 1-inch strips
Directions:
Preheat the oven to 400 degrees.
Stir together the flour and seasoned salt in a medium bowl.
Melt the butter in a second medium bowl.
Crush the cornflakes in a third medium bowl. (I found it worked well to put the cornflakes in a bowl with a flat bottom, then use the bottom of a glass to crush them in the bowl.)
Coat each piece of chicken with the flour mixture, then dip in the melted butter, then coat with crushed cornflakes.
Bake on an ungreased cookie sheet for 15-20 minutes or until chicken is cooked. Enjoy with ketchup, BBQ sauce, or whatever you prefer.
Ingredients:
- 1/4 cup flour
- 3/4 teaspoon seasoned salt (or plain salt with a little pepper)
- 1/3 cup butter, melted
- 1 1/4 cups crushed cornflakes
- 1 1/2 pounds boneless skinless chicken breasts or tenderloins, cut into 1-inch strips
Directions:
Preheat the oven to 400 degrees.
Stir together the flour and seasoned salt in a medium bowl.
Melt the butter in a second medium bowl.
Crush the cornflakes in a third medium bowl. (I found it worked well to put the cornflakes in a bowl with a flat bottom, then use the bottom of a glass to crush them in the bowl.)
Coat each piece of chicken with the flour mixture, then dip in the melted butter, then coat with crushed cornflakes.
Bake on an ungreased cookie sheet for 15-20 minutes or until chicken is cooked. Enjoy with ketchup, BBQ sauce, or whatever you prefer.
Cheesecake Dip
This dip is a tasty combination of cream cheese, sugar, and mini chocolate chips. We brought it to a potluck where it was a hit. Great when served with graham cracker sticks for dipping. Or try something else - cookies, apple slices - get creative!
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3/4 cup powdered sugar
-2 tablespoons brown sugar
- 1 teaspoon vanilla
- 1 cup (6 oz) miniature chocolate chips
Directions:
Use a hand mixer to beat together the cream cheese and butter until fluffy.
Add the powdered sugar, brown sugar, and vanilla. Beat until smooth.
Stir in the chocolate chips.
Serve immediately or refrigerate until ready to serve. (Be sure to allow an hour or so for the dip to soften after it's been refrigerated, or it will be too solid to "dip.")
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3/4 cup powdered sugar
-2 tablespoons brown sugar
- 1 teaspoon vanilla
- 1 cup (6 oz) miniature chocolate chips
Directions:
Use a hand mixer to beat together the cream cheese and butter until fluffy.
Add the powdered sugar, brown sugar, and vanilla. Beat until smooth.
Stir in the chocolate chips.
Serve immediately or refrigerate until ready to serve. (Be sure to allow an hour or so for the dip to soften after it's been refrigerated, or it will be too solid to "dip.")
Monday, June 22, 2009
Popovers
Ingredients:
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, cut into 12 even pieces
- 1 tablespoon unsalted butter, melted
Directions:
Preheat oven to 400 degrees. Grease a popover pan, then preheat pan in oven for about 2 minutes.
Mix the flour, salt, eggs, milk, and melted butter for about 1-2 minutes, until the mixture is the consistency of heavy cream.
Place 1 small piece of butter in each cup and place the pan back in the oven until the butter is bubbly (about 1 minute).
Fill each cup half full with batter. Bake 20 minutes. Reduce temperature to 300 degrees and bake 20 minutes longer.
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, cut into 12 even pieces
- 1 tablespoon unsalted butter, melted
Directions:
Preheat oven to 400 degrees. Grease a popover pan, then preheat pan in oven for about 2 minutes.
Mix the flour, salt, eggs, milk, and melted butter for about 1-2 minutes, until the mixture is the consistency of heavy cream.
Place 1 small piece of butter in each cup and place the pan back in the oven until the butter is bubbly (about 1 minute).
Fill each cup half full with batter. Bake 20 minutes. Reduce temperature to 300 degrees and bake 20 minutes longer.
Wednesday, June 3, 2009
Lasagna
Here's a pretty easy and very tasty recipe for some good old-fashioned comfort food. With plenty of cheese and plenty of meat, this lasagna is sure to be a hit. Check out the tip at the bottom about preparing an extra lasagna for the freezer!
Ingredients:
- 8 oz lasagna noodles (9 or 10 noodles)
- 2 lb ground beef
- two 24-26-oz jars of spaghetti sauce
- 1 egg, beaten
- 12-15 oz ricotta cheese
- 2 1/2 to 3 cups mozzarella cheese, divided
- 1 1/2 teaspoons dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 375 degrees. Grease a 9x13 pan.
Cook the lasagna noodles according to the package.
Meanwhile, cook the ground beef over medium heat until no longer pink. Drain.
Remove the cooked beef from heat and stir in the spaghetti sauce.
In a large bowl, combine the egg, ricotta cheese, 2 1/4 cups of mozzarella cheese, parsley, salt, and pepper.
Drain the lasagna noodles.
Spread 1 cup of meat sauce in the bottom of the prepared pan. Layer three noodles over the meat sauce. Spread 1 cup cheese mixture, then 1 1/2 cups meat sauce over the noodles. Repeat the layering, ending with 1 cup cheese mixture and 1 1/2 cups meat sauce spread over the last 3 or 4 noodles.
Sprinkle the remaining mozzarella cheese (3/4 cup) and the Parmesan cheese over the top.
Cover and bake for 45 minutes. Uncover and bake another 10 minutes or until bubbly. Let stand for 10 minutes before serving.
*The recipe can be doubled, and the second lasagna covered and frozen prior to cooking. To prepare, thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 375 for 60-70 minutes or until heated thoroughly. Uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.
Ingredients:
- 8 oz lasagna noodles (9 or 10 noodles)
- 2 lb ground beef
- two 24-26-oz jars of spaghetti sauce
- 1 egg, beaten
- 12-15 oz ricotta cheese
- 2 1/2 to 3 cups mozzarella cheese, divided
- 1 1/2 teaspoons dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 375 degrees. Grease a 9x13 pan.
Cook the lasagna noodles according to the package.
Meanwhile, cook the ground beef over medium heat until no longer pink. Drain.
Remove the cooked beef from heat and stir in the spaghetti sauce.
In a large bowl, combine the egg, ricotta cheese, 2 1/4 cups of mozzarella cheese, parsley, salt, and pepper.
Drain the lasagna noodles.
Spread 1 cup of meat sauce in the bottom of the prepared pan. Layer three noodles over the meat sauce. Spread 1 cup cheese mixture, then 1 1/2 cups meat sauce over the noodles. Repeat the layering, ending with 1 cup cheese mixture and 1 1/2 cups meat sauce spread over the last 3 or 4 noodles.
Sprinkle the remaining mozzarella cheese (3/4 cup) and the Parmesan cheese over the top.
Cover and bake for 45 minutes. Uncover and bake another 10 minutes or until bubbly. Let stand for 10 minutes before serving.
*The recipe can be doubled, and the second lasagna covered and frozen prior to cooking. To prepare, thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 375 for 60-70 minutes or until heated thoroughly. Uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.
Subscribe to:
Posts (Atom)
