Saturday, June 27, 2015

Potato Pancakes

1c. flour
2 tsp baking powder
2 tsp salt
1/8 tsp white pepper
2 eggs, beaten
1 c milk
4 T melted margarine
2 T grated onion (or 1/2 T dry)
3c finely grated raw potato

Mix batter. Add grated potatoes. Place spoonful on hot griddle and spread out slightly. Cook at 350 degrees until brown on both sides. Serve with brats and sauerkraut ...if you dare! (PS-two of the four kids actually ate sauerkraut happily. and zero of two parents.)

Sunday, January 4, 2015

Amber's Shepherd Pie

1 1/2 pounds of potatoes
1/4 c. butter
1/2 c. sour cream

2 carrots, sliced
1 onion, chopped
olive or canola oil
2 cloves of garlic, minced
1 pound hamburger
1 pound sausage, I like Jimmy Dean's Spicy sausage
3T flour
3T tomato paste
1 c. chicken or beef stock
2 tsp. Worcestershire sauce
2 tsp rosemary
1 tsp thyme

chedder cheese

1 can corn
1 can green beans

Wash potatoes and dice them about 1/2 inch. In salted water, boil for about 12 minutes or until tender. Drain and mash potatoes til smooth. Add in butter and sour cream.

While potatoes are being cooked, in skillet, combine onion and carrots with a bit of oil. Cook for about 4 minutes. Add garlic, beef, and sausage.  Brown. Once browned, sprinkle flour over mixture and toss to coat. Add the tomato paste, broth, Worcestershire, rosemary, thyme and pepper. Stir in and let simmer for about 10 minutes.

In a lightly greased 11 x 15 baking dish, spread meat mixture on the bottom. Sprinkle evenly corn and beans. Sprinkle layer of cheese. Next spread potato mixture and last top with another sprinkle of cheese. Cover with foil. In a 400 degree oven, bake for 25 minutes.

Sunday, December 14, 2014


1 pint part-skim ricotta cheese
1 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
2 eggs
1 tsp dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta

  1. Cook manicotti in boiling water until done. Drain, and rinse with cold water.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
  4. Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
  5. Bake 45 minutes, or until bubbly.

Sunday, December 7, 2014

Chicken and Potato Chowder

1/4 c. butter
1 small onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 tsp. thyme
1/4 c. flour
3 c. chicken broth
2 c. milk, or more as needed
2 russet potatoes, peeled and cubed
2 c. diced cooked chicken breast
1 1/2 c. shredded sharp cheddar cheese
salt and pepper
2 T. chopped fresh parsley

Melt butter in large stockpot or Dutch oven over medium hear.  Add onion, carrots and celery.  Cook, stirring occasionally, until tender, about 3-4 minutes.  Stir in thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.  Gradually whisk broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.  Stir in potatoes.

Bring to a boil;reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.  If the chowder is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with parsley and extra cheese, if desired.

Compliments of

Saturday, December 6, 2014

Peanut Butter Cyclops Cookies

1/2 c. butter
1/2 c. peanut butter
1/2 c. white sugar
1/2 c. packed brown sugar
1 egg
2 T. milk
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
milk chocolate candy kisses, unwrapped...please

In a large mixer bowl beat the butter or margarine and peanut butter with an electric mixer on medium speed for about 30 seconds. Add 1/2 cup of the white sugar and the brown sugar and beat until fluffy. Add the egg, milk and vanilla and beat well.

In a medium mixing bowl stir together the flour baking powder, salt and baking soda. With the mixer on low speed gradually add the flour mixture to the peanut butter mixture. Beat until well combined. Cover and chill dough for 1 hour.

Preheat oven to 375 degrees F (205 degrees C).

Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheets.

Bake at 375 degrees F (205 degrees C) for 10 to 12 minutes or until the edges are firm. Immediately press a chocolate kiss atop each cookie. Transfer cookies to a cooling rack and let cool.

Debbie's Cheese Soup (No idea who Debbie is) Potato, Cauliflower, and Cheese Soup

3 qts. chicken broth
1/2 c. butter
1 c. flour
4 small potatoes, diced
1 c. onion, chopped
1 c. cauliflower
1 c. carrots, sliced
1 c. frozen corn
8 oz. Velveeta cheese

Combine on pot broth, potatoes, carrots, onions, cauliflower and corn.  Boil until tender. In microwave or on stove top, melt butter. Add flour to butter and mix until it becomes like paste.  Add this to your soup, stirring until smooth. Cut cheese into slices and add.  Stir till melted.  Add salt and pepper.

Thursday, December 4, 2014

Sausage, Potato and Spinach Soup

  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cups chicken broth
  • 1 bay leaf
  • 1 pound red potatoes, diced
  • 3 cups baby spinach
  • 1/4 cup heavy cream

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.

Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.

Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.

Remove bay leaf. Serve immediately.