Category: Recipes

Ingredients:
•1 3/4 C. sugar
•1 stick unsalted butter (1/2 C.) temp.
•3 eggs
•1/4 tsp. vanilla extract
•pinch salt
•3 T. all-purpose flour
•1 Tbsp buttermilk
•1 9″ pie shell, un_baked
PREPARATION:
Cream sugar and butter together to well blend. Beat eggs, one at a time, until the mixture is nice and smooth. Adding vanilla, salt also flour. Beat buttermilk to well blend. Place the pie shell on a baking sheet lined with aluminum foil (catch any overflow).
Filling pie shell with buttermilk mixture, to top of pie shell. Pour rest into an ungreased custard cup. Baking at 300 degrees about 1 h 10 min. Removing from oven also let set until almost cooled before serving. Store covered in the fridge
Enjoy !

Ingredients

1/4 cup flour (you can use gluten-free flour)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 lb chicken legs (about 3-4 large chicken legs)

2 tablespoons olive oil

10 oz mushrooms (each sliced in half)

3 garlic cloves minced

1 tablespoon olive oil (if needed)

1 cup chicken stock

1/4 teaspoon salt

1/2 cup heavy cream

Directions

In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper.

On a large plate, dredge chicken legs in this seasoned flour mixture

Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.

Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.

Flip chicken legs over to the other side and brown the other side for about 3 minutes.

Remove browned chicken legs and set them aside. Also, remove those parts of olive oil that got too dark from browning the chicken with flour mixture.

To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add an extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.

Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan.

Add 1/4 teaspoon of salt and stir.

Place chicken legs back in the pan.

Bring the chicken stock to boil, cover, and reduce heat to simmer on low-medium.

Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle.

Remove the cooked chicken legs to a plate and keep warm.

Turn the heat under the skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.

Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker.

Add chicken legs back to the skillet to warm them up. Serve

ENJOY!

Ingredients

1 egg

•125 ml (half a cup) of milk

•125ml (3/5 cup) vegetable oil

•2 tablespoons of water

•1 teaspoon of salt

•Spinach feta salt pepper

•3 rolls of filo dough

•poppy seed

•1 egg yolk

Preparation

Mixing eggs, milk, oil, water also salt in a bowl. Laying out a sheet filo dough and pour a little of the mixture, spreading it over entire sheet. Repeat twice, for a total of 3 layer Mixing feta cheese and cook spinach and spreading over the filo dough. Rolling from one end to other to get a strip. Cutting to triangles also placing on a baking sheet. Brush every triangle with egg yolk. Sprinkling with poppy seeds and baking at 180°C (356°F) for 15 min

Enjoy!

Ingredients

2lbs Lean Ground Beef

½ C Onions (chopped)

¼ C Red Bell Peppers (chopped)

¼ C Green Bell Peppers (chopped)

1 T Salt, Pepper, Garlic Salt

½ T Dry Mustard

½ C prepared Cheese Sauce, see recipe under, “Sauces”

½ C Shredded Cheddar Cheese or use your favorite cheese

For Sloppy Joe Sauce:

½ C Ketchup

3 T Worcestershire Sauce

1 T Brown Sugar

½ T Salt, Pepper, Onion Powder and Garlic Salt

4-­6 Large Flour Tortillas (Wheat can be substituted)

1 T Oil

Directions

Mix ground beef with your seasonings.

Over Med High heat, brown your seasoned Ground Beef, about 6-­8 minutes.

Add onion, red & green bell peppers and continue cooking an additional 2 minutes, until vegetables are soft. Keep warm.

In a separate bowl mix ketchup, worcestershire sauce, brown sugar, salt, onion powder & pepper.

Blend well. Pour over beef, keep warm.

Using large flour tortillas, add mixture to center.

Add cheese sauce on top of beef mixture. Top with shredded cheese.

Fold over into a burrito and fry with oil for 1 minute per side over Medium heat. Serve hot.

ENJOY!

Ingredients:

– 1 cup sour cream
– 1 (8 oz) package cream cheese, softened
– 1 cup shredded cheddar cheese
– 2 garlic cloves, minced
– 1 tablespoon fresh parsley, finely chopped
– 2 teaspoons fresh chives, finely chopped
– 1 teaspoon fresh thyme leaves
– ½ teaspoon salt
– ¼ teaspoon black pepper
– Optional: 1 green onion, sliced, for garnish

Instructions:

1. In a medium mixing bowl, combine the sour cream and cream cheese, stirring until smooth and creamy.
2. Gently fold in the shredded cheddar cheese, ensuring it’s well incorporated.

3. Add the minced garlic, parsley, chives, and thyme to the cream mixture, and give it another good stir to distribute the herbs evenly throughout the dip.

4. Season with salt and black pepper to taste. Don’t be shy with that pepper now—it really brings out the flavors.
5. If you have the time, let the dip rest in the refrigerator for at least an hour before serving. This little pause lets those beautiful flavors really marry together.
6. Give it one last stir before you put it out, and sprinkle the sliced green onion on top for that extra pop of color and flavor.
Variations & Tips:
– For a lighter version, feel free to use reduced-fat sour cream and cream cheese. It’ll still have loads of flavor but with fewer calories.
– If you have picky little ones or folks with sensitive palates, you can tone down the garlic to just one clove, or even use a half teaspoon of garlic powder instead.

– Now, if you’re in a pinch and fresh herbs aren’t on hand, dried herbs can be a lifesaver. Just remember that they’re more potent, so use about a third of the amount called for fresh.
– For an extra kick, stir in a dash of hot sauce or sprinkle in some red pepper flakes.
– And lastly, don’t be afraid to get creative with your cheeses. Sometimes I like to add a little mozzarella or switch out the cheddar for pepper jack to spice things up.

Enjoy!

Ingredients:

1 lb of ground breakfast sausage

Hash browns, shredded and frozen, 4 cups

8 oz of low-fat cream cheese

two and a half cups of Bisquick

Half a cup of cheddar cheese, shredded

Instructions:

1. Grease a muffin pan or baking dish and set oven temperature to 400°F.

2. Melt the cream cheese and sausage in a mixing dish. Add the Bisquick and shredded cheddar cheese. Stir in the frozen shredded hash browns. Combine all ingredients by mixing them thoroughly.

3. Roll the mixture into balls, about an inch in size, using your hands. Set them on the baking sheet that has been buttered.

Four, when the oven is hot, bake for twenty to twenty-five minutes, or until the top is browned and the middle is firm.

Warm up some Crispy Hashbrown Sausage Bites and top them with cheese and sauce of your choice.

Crispy Hashbrown Sausage Bites are perfect for any occasion: as a hearty breakfast, a show-stopping appetizer, or a satisfying snack. Savory sausage, crunchy hashbrowns, and gooey cheese make for the ideal nibble in this dish.

Enjoy!

In the realm of classic American desserts, few dishes evoke nostalgia quite like Ambrosia Salad. This simple yet delightful concoction is a medley of sweet fruits, creamy marshmallows, and coconut, bound together with a luscious dressing. Let’s delve into the charm of Ambrosia Salad and uncover the joy it brings to gatherings and family meals alike.

The Essence of Ambrosia Salad:

Ambrosia Salad is a timeless creation that embodies the essence of simplicity and sweetness. Its origins trace back to the early 20th century, when it became a staple at potlucks, picnics, and holiday gatherings across the United States. The beauty of Ambrosia lies in its versatility – it can be served as a side dish, dessert, or even as a light and refreshing snack.

The Ingredients:

The beauty of Ambrosia Salad lies in its simplicity, with just a handful of ingredients coming together to create a symphony of flavors and textures. The classic recipe typically includes:

• 2 cups of canned fruit cocktail, drained
• 1 cup of mandarin oranges, drained
• 1 cup of pineapple chunks, drained
• 1 cup of miniature marshmallows
• 1 cup of shredded coconut
• 1 cup of whipped topping or Greek yogurt (for the dressing)
• Maraschino cherries for garnish (optional)

There’s something undeniably comforting about a perfectly baked potato – crispy on the outside, fluffy on the inside, and ready to be adorned with your favorite toppings. When it comes to classic toppings, few combinations rival the timeless pairing of sour cream and chives.

Sour cream and chives baked potatoes offer a harmonious blend of creamy, tangy, and savory flavors that tantalize the taste buds and warm the soul. The crispy skin gives way to a fluffy interior, while the creamy sour cream and fragrant chives add layers of richness and freshness. With each bite, you’ll experience the satisfying contrast of textures and the comforting familiarity of a classic comfort food. Let’s explore the simple yet satisfying recipe for sour cream and chives baked potatoes and learn how to create this delicious dish that’s sure to become a favorite in your kitchen.

INGREDIENTS:

• 4 large russet potatoes
• Olive oil
• Salt and pepper, to taste
• 1 cup sour cream
• 1/4 cup chopped fresh chives
• Optional toppings: grated cheddar cheese, cooked bacon bits, chopped green onions

INSTRUCTIONS: 

Please Head On keep on Reading (>) for the instructions:

There’s something deeply comforting about a well-cooked steak paired with creamy mashed potatoes. But what if we took it up a notch? Imagine the rich flavors of a perfectly seared steak complemented by the rustic charm of garlic-infused mashed potatoes, all prepared in the wholesome tradition of Amish cooking.

Steak with Garlic Mashed Potatoes, Amish-Style, is a testament to the simplicity and heartiness of traditional Amish cooking. With just a few simple ingredients and straightforward techniques, you can create a meal that is sure to impress. Whether you’re cooking for a special occasion or simply craving a comforting dinner, this recipe is bound to become a favorite in your household. So, gather your ingredients, fire up the stove, and let the aroma of sizzling steak and garlic-infused mashed potatoes fill your kitchen with warmth and joy

Today, we embark on a culinary journey to create Steak with Garlic Mashed Potatoes, Amish-Style. Let’s dive into this hearty and satisfying dish that promises to be a highlight of your kitchen repertoire.

INGREDIENTS:

FOR THE STEAK:

• 2 quality steak cuts (such as ribeye or New York strip)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons butter
• Fresh herbs (optional for garnish)

FOR THE GARLIC MASHED POTATOES:

• 4 large russet potatoes, peeled and quartered
• 4 cloves garlic, peeled
• ½ cup milk
• 4 tablespoons butter
• Salt and freshly ground black pepper, to taste
• Chopped fresh chives (optional for garnish)