Potato Pizza Hot Dish

This is not your traditional pizza dish, although it does have some of the same great flavors that pizza does. This is a quick and easy full flavored meal idea that goes together fast and is so good!  It is comfort food.  Even the pickiest of eaters will enjoy this meal and ask for seconds.  

Ingredients

1 lb.  ground beef
Salt and pepper to taste
1/4 to 1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1 tsp. Italian seasoning
1 onion, chopped
1 sweet pepper
2 (14 oz. each ) jars or cans Pizza sauce
1 can cheddar cheese soup
1/2 c. milk
4 c. raw cut-up potatoes or frozen hash browns
sliced pepperoni, chopped (optional)
1 can mushrooms, drained

Topping

1 can tomato soup
1 small onion chopped
1/2 tsp. sugar
1/2 tsp. oregano
1/4 tsp. pepper
Shredded Mozzarella cheese

Directions

Preheat oven to 375°.

In a heavy cast iron skillet, brown hamburger, onion, and sweet pepper until the meat is no longer pink and the vegetables are tender. Drain away excess grease.

Stir in pizza sauce, cheddar cheese soup, milk, potatoes, pepperoni, and mushrooms.  You can transfer this into a casserole or baking dish, but I usually leave mine in the skillet.

In a small bowl, combine tomato soup, onion, sugar, oregano, and pepper.   

Pour over the top of the ground beef mixture.  Cover with a lid or with a sheet of foil.

Bake for 45 minutes.  Remove from oven and sprinkle the and Mozzarella cheese over the top.  Bake an additional 15 minutes.  

Twice Baked Potatoes

The first time I had Twice Baked Potatoes was for a special lunch we made in Home Economics class. They were so good!  Yes, they are a little more work than just baking a potato, but they are worth the extra effort. Since then, Twice Baked Potatoes have remained a special treat from the usual baked potato, or mashed potatoes.  

Ingredients

4 baking potatoes or russet potatoes
Vegetable oil
1 1/2 c. cheese, shredded
1/2 tsp. garlic powder
4 Tbs. sour cream
1/4 c. or more, milk
4 Tbs. butter, room temperature
1 small onion, chopped
4 strips bacon fried crisp and crumpled
Salt and pepper to taste

Directions

Preheat oven to 400°. 

Rub the outside of each potato with vegetable oil.  Sprinkle salt over the outside and place them on a baking sheet.

Bake 45 to 60 minutes, depending on the size of the potato, until the potatoes are done or until a fork inserts easily all the way through the potato. 

Lower the oven to 350°.  

Cool the potatoes about 10 minutes, or until you can handle holding them. Cut each potato in half.

Cut a slit along the top of each potato. Carefully scoop out the inside of the potato, leaving the potato shell intact.  Be careful, so you don't tear the potato skin.  Leave at least 1/8 to 1/4 of the pulp on the potato skins, so they will hold their shape. You can also just half the potatoes lengthwise and scoop out the pulp as well. 

Place the potato pulp into a bowl. With a mixer or potato masher, smash the potatoes.  

Add the cheese, garlic powder, sour cream, milk, butter, onion and crumpled bacon.  If the potatoes are not creamy enough or too stiff for you, add some more milk. But you don't want them so loose or thin that the potatoes will not stay in the shells when you refill them.

Season the mixture with salt and pepper to taste.

Fill the potato shells with the potato mixture and place them on a baking sheet.  Top with more shredded cheese and crumpled bacon if desired.

Bake the potatoes for 15 to 20 minutes, or until heated through.

 Waffles

The extra step of beating the egg whites until stiff peaks form is so worth the extra time.  Your waffles will be fluffier. We like adding cinnamon to ours, but if you don't like the taste of cinnamon, you can always leave that out, or use less. 

Growing up, it was a very rare treat when my mom served waffles, but when she did, they were so good! Dripping with butter and syrup over the top.  Delicious!! She didn't have the best waffle maker and they were hard to clean up.  However, the waffle makers of today have come a long way with non-stick coating.  This makes clean up so much easier to do.  She would have loved using them.

Ingredients

2 eggs, separated
1 tsp. cinnamon
2 to 3 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. salt
2 1/4 c. flour
1/2 c. vegetable oil
2 c. milk
1 tsp. vanilla extract 

Directions

Heat waffle iron according to manufacturer's directions. 

Beat egg whites in a bowl until stiff peaks form.  

Beat egg yolks, vegetable oil, milk and vanilla in a medium-sized bowl until fluffy.

Add the cinnamon,sugar, baking powder, salt and flour. Beat until the batter is smooth. 

Gently, fold in the egg whites into the mixture.  

Pour the batter onto center of your hot waffle iron and cook according to manufacturer's directions.

Serve with butter and/or syrup. You can use any toppings that you like best.  

***Cook all the waffle mixture the same day it is made for the best tasting waffles. If you don't need or want to eat them right away, put the extra waffles in the freezer.  Then, on those mornings when you are short on time, simply pop the frozen waffles in the toaster to warm them back up again. 

**  You can use melted butter or margarine instead of vegetable oil to make waffles. Some say that using vegetable oil makes the waffles crispier then if you just used butter or margarine.

 Date Bread

Date Bread. This bread is moist, delicious with the perfect blend of spices. It is perfect for breakfast, that mid-day snack,  or anytime you just want something sweet. You can use less sugar or even white sugar or honey.  If using honey, use about 3/4 c. honey.

Ingredients

2 1.2 c,  dates, finely cut
4 Tbs. butter
1 1/4 c. brown sugar
1 1/2 tsp. soda
1/4 tsp. cloves
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 1/2 c. hot coffee or boiling water
1 egg
2 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking powder
1 3/4 c. flour
1 1/2 c. pecans or walnuts, coarsely chopped (Optional)
1 Tbs. milk

Directions

Preheat oven to 350°. Lightly grease a 9 x 5-inch loaf pan

In a large bowl, combines dates, baking soda, cloves, cinnamon, ginger and nutmeg. Pour the hot coffee or boiling water over the mixture and stir to combine. Set  aside for about 15 minutes to cool. 

When the mixture is cool, beat in the egg and vanilla.

Stir in the salt, baking powder and flour. Beat gently until the mixture is smooth. 

Stir in the pecans or walnuts. 

Pour the batter into a the prepared loaf pan. Tap the pan on the countertop to eliminate air bubbles. 

Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.  Sometimes, depending on the day this bread can take up to 75 minutes to bake.

Cool for 10 minutes then remove the bread from the pan. Finish cooling the bread on a wire rack. 

Cut the bread after it is completely cooled. Place in an airtight container or bag. Keeps at room temperature for about a week.  Freezes wonderfully for longer storage.  

 

 Sweet Potato Balls

                                                                                   

Sweet potatoes aren't just for holiday dinners. They are a delicious vegetable and a good source of fiber, vitamins and minerals.  Sweet Potato Balls make a delicious addition to any meal. If you don't like pecans, you can leave them out.                     

Ingredients

2 c. mashed sweet potatoes
1/2 c. corn flakes, finely crushed
2/3 c. pecans, chopped (optional)
1 can sliced pineapple, drained
1/2 c. brown sugar
2 Tbs. honey
2 Tbs.butter
1 Tbs. water

Directions

Preheat oven to 375°.

Mix sweet potatoes and corn flake crumbs in a bowl until thoroughly combined.

Shape the sweet potato mixture into 8 balls and roll in each one in the chopped nuts.  Place in the refrigerator and chill 30 to 40 minutes.

Arrange pineapple slices in buttered 8x10x2-inch baking dish. 

Place a sweet potato ball on top of each pineapple slice.

Bake for 15 minutes.  

While the sweet potatoes are baking combine sugar, honey and water in a small saucepan .  Bring to a boil and boil for 1 minute. 

Remove pineapple-potato balls from the oven.  Spoon hot syrup over each of the sweet potato balls.  Bake for another 5 minutes. Serve

Moist Yellow Cake with Buttercream Frosting

Delicious Moist Yellow Cake with Buttercream Frosting

 Ingredients

3/4 c. butter, room temperature
1 1/2 c, sugar
3 eggs
2 1/2 tsp. vanilla
1 1/3 c. sour milk or buttermilk
1/2 tsp salt
3 tsp. baking powder
3c. flour

Directions

Preheat oven to 350°. Grease and flour a 9 x 13-inch cake pan.

In a large mixing bowl, combine butter and sugar together.  Beat until light and fluffy on high speed.

Add eggs and vanilla. Beat well on high speed until thoroughly mixed. .  Scraping the bottom and sides of the bowl occasionally.

Pour in the sour milk, beating well to thoroughly combine.

Add the salt, baking powder and the flour into the cake batter. Mix well.  

Pour the cake batter into the prepared pan or pans.  Bake a 9 x 13-inch cake pan bake 40 to 45 minutes, or until the cake tests done when a toothpick inserted in the center comes out clean. 

Allow to cool and then frost with Buttercream Frosting

Buttercream Frosting

Ingredients

1/2 c. butter
3 c. powdered sugar
2 tsp. vanilla
1 to 2 Tbs. milk
Food coloring, optional

Directions

In a mixing bowl, mix butter, and powdered sugar together. Use low speed on the mixer, so you don't get powdered sugar everywhere.

Stir in vanilla and 1 tablespoon milk. Beat on medium-high speed until smooth and fluffy. If the frosting seems too thick, add the other tablespoon of milk. Beat in thoroughly. This can take about 3 minutes.

Add drops of food coloring if desired until you reach the color you want your frosting.

Frost cooled cake.  

 Creamed Chicken

If you have left over chicken, this is the perfect dish to make and serve for supper or even lunch. Add a salad and some fruit on the side, you have a complete meal. Or  you can serve it over mashed potatoes, or noodles.

Ingredients

1 Tbs. shortening or oil
2 stalks celery, chopped
1 onion, chopped
1 green pepper, chopped
1/4 c. flour
1 1/2 c. chicken broth
1/2 c. milk or cream
1 1/2  c. cooked chicken, diced
salt and pepper to taste

Directions

In a heavy cast iron skillet, heat shortening or oil until hot.   Cook celery,onion, and green pepper until tender.  

Blend in flour in the skillet with oil and vegetables.  Stirring constantly, pour in the chicken broth and milk.  Cook and stir until smooth.  

Add chicken to the sauce and season with salt and pepper.

Heat mixture thoroughly and serve on toast.