1 pound frozen Tater Tots
Cooking spray
4 slices bacon
1 cup shredded cheddar cheese
1/4 cup sour cream
1/4 cup mayonnaise
2 Tbsp. Sriracha
Chopped chives (fresh), for the topping
1. Bake the Tater Tots as directs. ( You can also fry them for more crunchiness). If you decide the oven – reduce the temperature to 400 degrees, and lightly coat a 9-inch pie plate with cooking spray. (Using a square pan is just as good).
2. Cook the bacon in a medium skillet over medium- low heat for 8 minutes, turning. (Tip) I cook a pound of bacon in the over on a baking pan at 350 for 18 to 20 minutes. You can always save the bacon for another dish. Anyway you cook your bacon, remove it and place it on a paper towel-lined plate to drain. After cooling roughly chop up the bacon.
3. Lightly press the Tater Tots into the prepared dish. Top with cheese and bacon. Bake until cheese melts, about 5 minutes.
4. In a medium bowl, combine the sour cream and mayo with Sriracha. Drizzle the pie with the spicy mayo and sprinkle with chives. ENJOY!!
Prep: 21 minutes Serves: 6
2 Tbsp. olive oil
1 large onion, sliced thin
1 Tbsp. tomato pasta
2 Tsp. grated lemon rind
1 Tsp. fresh thyme leaves
3/8 Tsp. salt
1/4 Tsp. ground black pepper
1 1/2 pounds Zucchini, sliced into 1/4 inch thick pieces
1 oz. Parmesan cheese, grated ( 1/4 cup)
1. Heat a large skillet over medium heat. Add 1 Tbsp. oil to pan; swirl to coat. Add onion; cook 6 minutes. stirring occasionally. Sir in tomato paste; cook 2 minutes. Stir in rind, thyme, 1/8 Tsp. salt, and pepper; cook 2 minutes.
2. Preheat broiler to high. Arrange zucchini on a baking pan or glass deep dish.
Arrange zucchini
3. Drizzle zucchini olive oil; toss. Broil 7 minutes or until lightly charred. Sprinkle with remaining 1/4 salt.
4. Preheat oven to 375 degrees. Spread onion mixture in a 2 quart gratin dish. Arrange zucchini mixture over the onions. Sprinkle with cheese. Cover and bake at 375 for 25 minutes. Remove from oven.
5. Preheat boiler again to high, and uncover zucchini mixture, broil 1 1/2 minutes or until lightly browned.
Enjoy!!
Slice 1 head of cauliflower into florets and halve; spread in a single layer on a baking sheet. Drizzle with 3 Tbsps. olive oil. Sprinkle with 1/4 cup grated parmesan, 1 1/2 tsp. chopped mixed thyme and rosemary, tsp. salt and few grinds of pepper. Roast at 425 degrees, 30 minutes; flip and roast 15 more minutes. Enjoy!!
My roasted Cauliflower!
I love this veggie with cheese! It is so taste! Enjoy!!
There is so much more you can do with this recipe! Add some cheese, ham, bacon, onion, and of course herbs!!
3 lbs. baking potatoes, peeled and thinly sliced
9 Tbsps. flour
6 Tbsps. butter, diced
4 1/2 cups whole milk
1. Preheat oven to 425 degrees. Grease a 9×13 -inch baking dish
2. Slice your potatoes very thin!
3. Arrange 1/3 of potatoes in bottom of baking dish. Sprinkle potatoes with salt and pepper and 3 tablespoons of flour, then dot with 2 tablespoons butter. Repeat layering 2 more times, until all potatoes.
4. Slowly pour milk over potatoes. Bake, uncovered until milk comes to a boil, about 25 minutes. Reduce heat to 375 degrees, and bake until potatoes are tender, about 40 minutes more. Let potatoes rest 10 minutes before serving! Enjoy!!
Now that it is beginning to get colder, I think soup with lots of vegetables. Winter does not allow me to get fresh summer juicy tomatoes, carrots or celery form my garden, but the season is no slouch. It does bring its own excellent vegetable tidings. Winter vegetable are not pretending to be anything other than what they are. And what they are is honest, seasonal eating that is absolutely delicious when prepare correctly.
Winter veggies taste good with little effort. I use strong seasonings such as garlic, citrus, cayenne, lemon pepper and of course grated parmesan cheese. Most of the time I will cut up a lot of winter veggies for soup, but for a change I roast my veggies in olive oil with salt and pepper.
Here are some ideas I have tried. Peppery Parsnips, Roasted Garlic Cauliflower, and my favor Five-spice Carrots. Oh and don’t forget roasted Beets!
Peppery Parsnips
You may think – not me I don’t like parsnips but your wrong! If you cook them the right way, they are just as tasty as French Fries.
Peppery Parsnips
1 pound parsnips, peeled
1 tbsp. butter
coarsely ground garlic- pepper seasoning
salt to taste
1. The best when to cut up parsnips is to cut them in half crosswise (where they go from fat to narrow). Quarter narrow pieces lengthwise, and cut fatter pieces lengthwise into thin strips.
2. Put parsnips in a saucepan of salted water and cover. Bring to a boil and turn down heat to simmer, partially covered. I would say about 15 to 20 minutes until they are tender. Drain and par dry.
3. Melt butter in a large skillet over medium heat. Arrange parsnips in hot butter in even layer. Season generously with ground garlic and pepper seasoning. Cook until lightly golden brown on both sides, about 3 to 5 minutes. Trust me, you’re going to love them. Enjoy!!
Roasted Garlic Cauliflower
Roasted Garlic Cauliflower
3 Tbsp. olive oil
2 Tbsp. minced garlic
1 large head cauliflower (I look for about 2 1/2 pounds) separated florets
1/3 cup grated parmesan cheese
1 Tbsp. chopped fresh parsley
1. Preheat oven to 450 degrees. Grease a shallow roasting pan. I use my baking sheet pan that has a lip.
2. Combine oil and garlic in a large bowl, then add florets and toss to coat. Pour into roasting pan and season with salt & pepper.
3. Roast cauliflower until tender- make sure you stir halfway through- about 25 minutes. Turn on the broiler and top cauliflower with cheese, and broil until golden brown, 3 to 5 minutes. Sprinkle with parsley before serving. Enjoy!!
Five-Spice Carrots
Five-Spice Carrots
7 large carrots (2 lbs.)
2 Tbsp. vegetable oil
1/2 Tsp. Chinese five-spice powder
Salt to taste
1.Preheat oven to 375 degrees.
2.Cut carrots in half lengthwise, then in half crosswise on the diagonal. Then halve fatter parts one more time lengthwise. Put carrots into a baking pan and sprinkle with five spice powder and salt & pepper. Toss lightly to coat carrots with oil seasoning. Then arrange in an even layer.
3. Roast carrots 15 minutes; check for tenderness and sir them around. Continue roasting until tender, 15 to 20 minutes more. Enjoy!!
Sweet Beets Roasted
Sweet Beets Roasted
1 1/2 lbs. beets, peeled and cut into 3/4 inch pieces
2 1/2 Tbsp. olive oil
1 1/2 tsp. salt
1 tsp garlic powder
1 tsp black pepper
1 tsp sugar
1 1/2 lbs. sweet potatoes, peeled and cut 3/4 inch pieces
1 large sweet onion (12 oz.) cut into 3/4 inch pieces
1. Preheat oven to 400 degrees. Toss beets with 1/2 Tbsp. oil and 1/2 Tsp salt. Spread beets in a single layer on a rimmed 18×13 inch baking sheet and roast for 20 minutes.
2. Mix remaining 2 Tbsps.. oil, garlic powder, remaining salt, pepper and sugar in a large resealable plastic bag. Put sweet potatoes and onion in the bag, seal, and shake to coat vegetables with oil mixture.
3. Add sweet potato mixture to roasted beets on the baking sheet. Try to keep beets separated from other veggies that way the color will not bleed as much when you combine. Continue roasting, stirring after 20 minutes until all vegetables are tender, about 45 minutes. Enjoy!!
2 Tsp. melted butter
2 Tsp. flour
1 Tsp. salt
1/4 Tsp. pepper
1 small onion, chopped
1 cup sour cream
2 ( 14.5 oz..) cans French style green beans, drained
1/2 lb. swiss cheese, grated (I get a block of swiss cheese and grate
it myself)
1 can of French onions, for the topping
1. Sauté the onion in butter
2. Add flour, salt and pepper
3. Mix in sour cream, beans and cheese
4. Pour into a 9×13 baking dish
5. Top with the French Onions
6. Bake at 400 for 20 minutes
This is a great recipe for a holiday dinner, Enjoy!!
Prep: 5 min. Cook: 15 min.
1 package (12oz) of fresh cranberries
2/3 cup sugar
1/2 cup orange Juice
1/4 Tsp. cinnamon
1/8 Tsp. salt
1. Combine sugar, orange juice, cinnamon, salt and cranberries in a medium sauce pan.
2 Bring to a simmer over medium heat and cook for 15 minutes. Enjoy!!
Do you know that you can freeze fresh cranberries for up to 6 months. You don’t have to anything special to them, just take the bag and put them in the freeze. When you are ready, wash them good, and cook them accordingly to this recipe.
Prep: 30 min. Servings: 12
Bake: 350 Total baking: 30 to 40 min.
1 lb. of a good spice (mild) sausage, cooked and browned
1 box of stove top stiffing mix for turkey
1 box of chicken stock
1/2 cup of butter
bread crumbs
1 large onion
1 1/2 cups of celery
1/2 cup slice mushroom (Optional)
2 apples, coarsely chopped
1/2 cup dried apricots, chopped
1/2 to 1 Tbsp. of poultry seasoning
parsley to taste
salt and pepper to taste
1. In a large sauce pan cook the sausage. When it is almost done I add the onions, celery, mushroom, and seasoning.
2. When that is tender, I add that to a 9×5 baking dish. Add the apples, apricots, and the stove top stuffing along with the cup of butter. Mix this altogether.
Cooking stuffing!
3. Pour in the chicken both to the top of the dish and carefully place this in the oven.
4. Cook this for about 30 to 40 minutes. You can add more chicken broth to keep the stuffing moist.
Deb’s stuffing
This was so moist and tasty that we did not have any leftovers! Enjoy!!
I got this recipe from my friend Becky Defelice! She is a real southern girl who has been here all her live. I have learned a lot from her about southern cooking. I hope you enjoy this recipe as much as my family has.
Prep: 15 min Servings: 8
Bake: 30 minutes
3 to 4 cups of mashed sweet potatoes ( bake 5 to 6 sweet potatoes )
1/2 cup sugar
3 eggs
1/2 stick butter
1 tsp vanilla
1 tsp cinnamon
3/4 cups milk Topping
1 cup brown sugar
1 cup flour
1 cup chopped pecans
1. Preheat oven to 375 degrees.
2. In a large bowl mash the sweet potatoes. Slowly add the sugar, eggs, butter, vanilla, cinnamon and milk.
3. Place sweet potato mix in a 13-x-9-2-inch baking dish.
4. In a small bowl prepare the topping. You will want to use your hands to mix together the brown sugar, flour and pecans. Spread on the topping of the sweet potato mixture evenly.
5. Bake for 20 to 30 minutes or until the topping is slightly brown. Enjoy!!
This is one of those recipes that you can make a lot of or not. Just cut this recipe in half if only, you have a few guest.
Pep: 20 min. + Chilling
Makes: 10 Servings
12 oz. of thin spaghetti (uncooked)
1 bottle of creamy Italian salad dressing
1 green and red pepper, chopped
6 green onions, chopped
1 tsp. dill seed
1 tsp. caraway seeds
1 tsp. poppy seeds
1. Cook pasta according to package directions. Drain:; transfer to a large bowl. Add remaining ingredients; toss to coat. Refrigerate until cold.
You are really going to be surprise at the great favor this has, Enjoy!!
Recipes, Gardening ,and Fun Projects to make. all homemade!
Fun Recipes to make and enjoy!! 