Spinach Dip

Every year my mother-in-law's side of the family gathers together to celebrate Christmas.  It's a fun time of sharing stories about the year's events, ooh and aah at new babies, talk football, play some pool and, of course, eat some delicious food!  I always take either Grandma Frays' Mac-n-Cheese or Crock Pot Mac-n-Cheese.  My husband's cousin Jen and her hubby Scott always bring their yummy spinach dip!  It's sooo good! Jen was kind enough to share the recipe with us!

Spinach Dip

2 bars cream cheese, softened
11 to 13 oz of drained spinach
1 can artichoke hearts (Jen thinks 11 oz. or so.)
3/4 cup Monterey Jack cheese
1/4 cup Parmesan/Romano blend cheese  (Kraft in a can!)
1/2 tsp. minced garlic or 1/8 tsp. garlic powder

Mix all ingredients and cook in a crock pot on low for 2 to 3 hours.


photo credit Taste of Home

Green Beans and Bacon

I love fresh green beans out of the garden all steamed and sprinkled with a little butter, salt and pepper!  But what I really love is green beans cooked with bacon!   It's super simple!

credit

Green Beans and Bacon

Fry up one pound of bacon.  I usually bake my bacon, but for this recipe you are going to want to fry it!  Once the bacon is cooked to your liking (we like crispy but not so well done it turns into powder) place the bacon on a plate and drain most of the bacon grease from the frying pan.  Place 2 quarts of green beans (raw--we like fresh from the garden or frozen from the garden) in the skillet, crumble bacon over the top of the green beans, cover and cook on medium until the green beans are cooked (until they're bright green).  Once they are done you can serve them with your favorite main dish.  My favorite combo would be Easy Peasy Chops, Smashed Potatoes, Green Beans and Bacon, and Honey Yeast Rolls.  Mmm...yummy!

Baked Mushrooms

While at a restaurant a while ago I tried an appetizer that was wonderful! I loved it so much that I had to try to make it at home. I think I succeeded. I'll share it with you!

Baked Mushrooms

1/2 stick butter
1 lb. container mushrooms (sliced)
salt and pepper to taste
1/2 block cream cheese (softened)
1 1/2 cups mozzarella cheese

Melt butter in a skillet. Saute mushrooms with salt and pepper until tender. Stir in cream cheese until melted and carefully blended well with the mushrooms. Pour into a small baking dish. Sprinkle mozzarella cheese over the top and bake at 350 degrees for about 15 minutes or until melted, bubbly and slightly browned. Enjoy!

Apple Puff Pancakes

This is yet another Gooseberry Patch recipe!! I just love Gooseberry Patch! Can't you tell? This is more of a desserty addition (yes, I just said desserty!) to our breakfast dinners that we have regularly. It's in the Farmhouse Christmas cookbook, the very first GBP book I ever bought! Again...love it!!

Apple Puff Pancakes

6 eggs
1 1/2 cup milk
1 c. all purpose flour
3 T. sugar
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. cinnamon
1 stick butter (the recipe calls for margarine but we use butter)
3 Granny Smith apples, peeled and thinly sliced
2 to 3 T. brown sugar
powdered sugar

Preheat oven to 425 degrees. In blender, mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until blended; set aside. Pour margarine into a 13"x9" pan and add apple slices evenly to the dish. Return to oven until butter sizzles. Do not let apples brown. Pour batter over apples. Sprinkle with brown sugar. Bake on the middle oven rack at 425 for 20 minutes or until puffed and brown. Dust with powdered sugar to taste. Serve immediately. Makes 6-8 servings. (Fed our family of 10 fine as a side dish.)

Enjoy!

Potato Skins

This is an appetizer that I make a lot with grilled hamburgers! I make it in the oven, but I suppose you could try it on the grill in a pan?

Potato Skins

12 medium baking potatoes (I use russet or Idaho)
1/2 cup butter, melted
1 cup shredded cheddar
1 cup shredded mozzarella
garlic powder
salt
pepper
bacon bits!

Scrub clean and prick potatoes. Microwave on a plate for about 8 minutes, flip and repeat until they are done. (Poke them with a fork. If they are soft in the middle, they are done.)

Cut into halves or quarters (depends on how big they are) and scoop out the insides (I save them and add to mashed potatoes). Leave about 1/2 inch thick skins. Brush both sides of potato skins with butter. Place, cut side up, on a large baking sheet. Sprinkle with garlic powder, salt, pepper (how much is up to you!).

Bake in a preheated 425 degree oven for 15 minutes or until they are crisp. Sprinkle with cheese and bake about 2 minutes more or until the cheese is bubbly. Serve with sour cream and salsa.

Enjoy!

*image from rusticoakrestaurant.com

Smashed Potatoes

I serve my potatoes mashed with the skin on. You get more vitamins and minerals from your spud that way! A friend used to call them "smashed" potatoes and the name kind of stuck.

Smashed Potatoes
2 1/2 pounds russet potatoes
1 stick of butter
1/4 cup milk
1/4 tsp pepper
dash or two of salt

Scrub and cube potatoes. Put them in a pan of water and bring them to a boil. Boil for about 15 minutes. Test with a fork...if they're hard then boil a few more minutes. Drain. Place a stick of butter in the pan and put the lid back on it so the heat melts the butter. Add milk, pepper, and salt. Smash the potatoes with a masher. Transfer to a pretty bowl if you wish! Enjoy!

Zippy Steak Fries

We love going to a certain restaurant where they serve these wonderful steak fries with cheese and a zesty dipping sauce. I've created my own version. Hope you enjoy!

Steak Fries
6-8 medium potatoes (russet work well)
3 T oil (olive oil or veg. oil...take your pick)

1 tsp. salt
2 tsp. pepper
2 tsp. onion powder
2 tsp. garlic powder
1/4 tsp. chili powder

3/4 cup mozzarella cheese
3/4 cup cheddar cheese
3/4 cup colby-jack cheese


Zesty Dipping Sauce
1/2 cup ranch dressing
2 tsp. chili powder

Wash, half and then slice potatoes into thin wedges. Place potatoes in a bowl and fill with cold water. Let sit for a few minutes to get some of the starch out. Drain, rinse and then towel dry. (Yes, I said towel dry. The oil needs to stick and if you've covered oil and water in science class...) Sprinkle oil and then seasonings over potatoes and toss together. Spread around on a large, greased baking sheet. Bake in a preheated 450 oven for about 10 minutes. Flip the fries over and then bake at 400 for about 30-40 more minutes. Sprinkle cheeses on top of the fries and bake until cheese is melted to your liking (about 5 minutes for us).

While the fries are baking mix together the ranch dressing and chili powder and let it chill in the fridge. Serve as a side to the fries.

Enjoy!

Cheesy Hashbrown Potatoes

This dish can be put in the crock pot or baked in the oven. You can make it a main dish and add chopped cooked ham or chicken.

Cheesy Hashbrown Potatoes

Mix together the following:
26 oz. frozen hashbrowns (thawed)
2 cups colby jack cheese
1 T onion powder

Mix together in a separate bowl:
2 T butter, melted
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1 cup milk or Half & Half
1/2 cup beef broth

Add the liquid bowl mixture to the potato mixture. Place in a greased 13x9 baking dish and bake 425 degrees for 45-55 minutes.

Baked Carrots

I think this dish tastes a bit like sweet potatoes. We have it every Thanksgiving and Christmas and sometimes in between. Let me know what you think!

Baked Carrots

2 cup cooked and mashed carrots
3/4 cup sugar
3 T flour
1 tsp baking powder
1 stick butter (softened)
3 eggs, beaten

Mix all ingredients. Place in a greased 9x9 casserole dish. Top with cinnamon or cloves. (I do a smidge of clove and a smidge more cinnamon...how's that for precise?!).
Bake 350 degrees for 40-50 minutes.

Easy Cheesy Bean Dip

1 8 oz. cream cheese (softened)
1 can bean dip
1 c. sour cream
1 1/2 tsp. onion powder
1/2 package taco seasoning mix
1/2 lb. shredded colby-jack cheese

Mix all ingredients except the cheese. Layer in a crock pot or a casserole dish 1/2 the mixture and 1/2 the cheese; repeat. Cook on low for 4 hours or so or bake 20 minutes at 350 degrees.

Serve with nacho chips, chopped tomatoes, black olives, guacamole, etc.!

Notes: Sometimes I add 1/2 pound browned, ground beef to the mixture to give it a little more protein. A lot of times when we go camping I'll take a crock pot with us and the ingredients. I'll pop it all in the crock pot after breakfast and it's ready by lunchtime!

Grandma Frays' Macaroni & Cheese

She was a cooking icon in our family. Grandma Frays made THE best macaroni and cheese. She also made the best Ham and Popeye (recipe to come--and no, it's not "pot pie", it's called "popeye"...you'll see!). She passed away almost 10 years ago. I loved Grandma like she was my own. She was, by marriage, but I always called her Grandma and loved her so much. I felt equally loved by her. She was one of my go-to gals for help when cooking. She giggled when I'd ask her the silliest cooking question but always followed it with good advice! Grandpa and Grandma and Nathan's aunt came out to Maryland to visit us one weekend. Grandma showed me how to make this wonderful macaroni and cheese. Since then I bring it to every family function. It's expected of me. I'd have to enroll in the witness protection program if I ever forgot to bring it! So without further adieu I give you...

Grandma Frays' Macaroni & Cheese

4 c. dry elbow macaroni (boil and cook 7 minutes)

2 c. shredded mild cheddar cheese (divided)

2 c. shredded sharp cheddar cheese (divided)

1 c. shredded mozzarella cheese

1/2 c. colby jack cheese

1/2 tube butter crackers (crushed)

1 can evaporated milk

1/2 - 1 can reg. milk (used the evap. milk can)

Place 1/2 macaroni in the bottom of a large baking dish (I use a 9x13 for this). Top with 1 c. mild cheddar, and 1 c. sharp cheddar. Sprinkle all of the crackers on top followed by all of the mozzarella cheese. Layer the rest of the macaroni and then the cheese on top. Sprinkle with colby jack cheese. Pour evap. milk over the top (Be careful...it'll splatter if it hits a noodle just right). Pour remaining milk over the top. I use 2% milk, you can use that or whole milk. Bake 375 degrees for 30 minutes. (Until the top is a little brown and bubbly.)

Note: The milk needs to reach about 1/2 way up the dish so all the noodles get some of the milk with them. I use a glass dish so I can see where it's at. Also, don't overcook the noodles before you assemble the dish. They need to absorb some of the milk for the best flavor.