Cheese Potatoes

 

Cheese Potatoes

6 potatoes

1 cube butter

1 can cream of chicken soup

8 oz. sour cream

1/4 dried onions

12-16 oz. grated cheddar cheese

Boil potatoes with skins on until tender. Cool, then scrape off skin and grate. Put the potatoes in a greased 9x13 pan. Melt butter, add cream of chicken soup. Remove from heat and stir in the sour cream and onions. Pour mixture over potatoes and stir together. Bakek at 350 degreese for 30-40 minutes, until bubbling on the edge.

Corn Pudding

Sweet Corn Pudding...

Like Grandma Used to Make

2 14-15 oz. cans whole kernel corn

2 14-15 oz cans creamed corn

6 eggs, beaten

1/2 cup flour

1 cup sugar

3/4 stick unsalted butter, melted and cooled

A pinch of salt

1/2 teaspoon vanilla extract

Preheat oven to 400 degrees. Grease 9x13 cooking dish. Drain liquid from the whole kernel corn. Combine all ingredients together in a large bowl and stir together. Pour mixture into baking dish and bake uncovered for 1 hour or until golden brown on top and butter is bubbling a little on top.

Yummy Croutons!

Croutons

Loaf of Bread
Oil
Garlic Salt
Onion Powder

Cut up bread into crouton size that makes you happy and place on baking sheet. Spread to single layer. Drizzle oil over the bread, then sprinkle on garlic salt and onion powder. No need to stir. Slowly dry in a 250 degree oven, stirring every once in a while, until bread is dry and crunchy.

Add more seasoning to taste.
Sprinkle on Parmesan cheese during the stirring.

Corn Relish

This is from  the BYU Food Blog.

Corn Relish on Nathan's Hot Dog with Hawaiian Bun

1/2 C      Corn cut off of cob

1 Tbsp     Red bell peppers diced
1 Tbsp     Green bell peppers diced
2 Tbsp     Gherkin pickles diced

1/2 C      Onion diced
1/4 C      Tomato diced
1 tsp      Celery seed
2 tsp      Mustard seed
1 Tbsp     Dijon mustard
2 Tbsp     Brown sugar
1 Tbsp     White wine  vinegar
1 Tbsp     Apple cider vinegar
TT         Salt and pepper to taste

Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.

In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, gherkins and onion.

In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 10 minutes.

Transfer the finished relish to sterile jars. Refrigerate until serving.

6 ea      Nathan's all beef dog

6 ea      Hawaiian Hot Dog Bun

2 Tbsp    Butter

Cook hot dog on grill, brush and toast hot dog bun.  Garnish hot dog with desired amount of corn relish.

Twice Baked Potatoes

I went to a Baby Shower recently and we made freezer meals for the new Mom as our presents and activity. I loved the idea! And, I loved the meals. My friend, Lori Kimberlin, shared her recipes with us. I want to share them with you!

This recipe is from allrecipes.com.

 

Ultimate Twice Baked Potatoes

• Prep
  15 m
• Cook
  1 h 15 m
• Ready In
  1 h 30 m

Recipe By:PONYGIRL64

"I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch."

Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter

 

• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. 
   
5. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
6. 
   

(We froze the potato skins at this point, wrapped in foil. To prepare them to eat, remove them from the freezer the night before and allow to thaw in the refrigeratore. Then bake according to the recipe.) 

(I also think that you could leave them frozen and wrapped in foil, then place them in the 350 degree oven and bake for 30 minutes. If you want them crisped, unwrap at the end and allow to continue baking to your desired browness.)

1. Bake them at 350 degrees for another 15 minutes.

ALL RIGHTS RESERVED © 2016 Allrecipes.com 

Fritos Corn Salad

I first had this dish at a Relief Society party. I loved it at first bite! And, everyone who has tried it has loved it, too! This recipe is from my friend, Amme Jenkins.

Fritos Corn Salad

1/2 cup chopped green pepper
1/2 cup chopped purple onion (A white onion is fine. No worries.)
1- 12-15 ounce can corn
1 can mexi-corn (fiesta corn)
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1//2 bag of chili cheese fritos, crunched up

Mix all ingredients together, except for the fritos. Mix in the fritos just before serving so that they will stay crunchy. We like to add extra fritos on our servings.

Recipe shared by Robin.

Sweet Potato Souffle

This is a recipe given to us by a Sister Missionary (Sister Alison Leet) when we lived in Tumwater, WA. I was her Mama's recipe. Yes, that's what she called her. Mama. She was from Georgia. A Southern Girl.

Sweet Potato Souffle

1/2 cup sugar
1/4 cup butter, melted
1/2 cup light corn syrup
3 eggs
1 teaspoon vanilla
3 cups cooked, mashed sweet potatoes

Topping:
1 cup brown sugar
1/2 cup flour
1/2 cup butter
1 cup chopped pecans

Combine sugar, butter, corn syrup, eggs and vanilla.  Beat until creamy. Stir in sweet potatoes. Spray a 2 quart baking dish and pour in the sweet potato mixture.

Combine brown sugar, flour, butter and chopped pecans. Sprinkle topping over the sweet potatoes. Bake at 350 degrees for 35 minutes or until light brown.

Recipe shared by Robin.

Dill Pickle Green Beans

This is a favorite food of mine to eat with sandwiches. They seem a bit crazy but they are very good!

I have two recipes in my recipe file drawer. One is from 1992 and the other is from 1994. I remember Mom and I having a taste test but, sadly, I neglected to write on the recipe cards which one was our favorite. So, I am including both recipes and you will have to have your own taste test!

Dill Pickle Beans #1 (from 1992)

2 lbs. green beans

1 tsp. red pepper flakes

4 cloves of garlic

4 large heads of dill

2 cups water

1/4 cup salt

1 pint white vinegar

Clean the beans and place in 4 pint jars. In each pint, add 1/4 tsp. red pepper flakes, 1 clove of garlic and 1 head of dill. In a saucepan, heat water, salt and vinegar. Bring to a boil. Pour over beans. Put on lids and process in a boiling water bath for 5 minutes.

Makes 4 pints.

Dill Pickle Beans #2 (from 1994)

(I really think that this was our favorite but I'm not totally sure. 

You will just need to test both of them!)

4-5 lbs. green beans

8-16 heads of dill

8 cloves of garlic

4 cups white vinegar

4 cups water

1/2 cup Kerr Pickling Salt

1 teaspoon hot red pepper flakes

Pack jars with washed  and clean green beans, dill and garlic. In a saucepan, combine vinegar, water, pickling salt and pepper flakes. Bring to a boil and pour into each jar, leaving 1/2" head room. Put on lids and rings. Process in a boiling water bath for 10 minutes. 

Makes 8 pints.

Recipes shared by Robin per request of Sheila Brinkerhoff.

Mustard Pickles

This recipe is from Grandma, Elpha Berla Hougland Blossom. These are delicious with a ham sandwich or with roast or meat loaf. Alison used to eat them straight out of the jar!

(The picture is from Cookies or Biscuits?)

Mustard Pickles

Vegetables:
1 quart large cucumbers, cubed
1 quart small cucumbers
1 quart small silver, skinned onions
1 quart chipped green tomatoes
2 red peppers, chopped
1 large cauliflower, broken into small pieces

Brine:
1 quart water
1/2 cup salt

Sauce:
6 tablespoons prepared mustard
1 tablespoon tumeric
1 cup flour
2 cups sugar
2 quarts white vinegar

Wash all vegetables, place in a large pot and cover with brine. Let stand 24 hours. Bring to a vegetables and brine to a boil. Drain throughly. Mix sauce ingredients together in a saucepan and cook until thick. Stir into vegetables. Heat thoroughly. Bottle and process in a hot water bath for 20 minutes.

Recipe shared by Robin (at the request of Grandma, Sheila Sarah Blossom Brinkerhoff)

Beet Relish

This is an old family favorite, Beet Relish! It is from the Farm Journal Freezing and Canning Cook Book from 1963. It is delicious with meatloaf and roasts.

Picture from culinaryginger.com

Beet Relish

3 cups drained, finely chopped or ground cooked beets
1 cup vinegar
6 1/2 cups sugar
2 teaspoons prepared horseradish
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
2 pouches of liquid fruit pectin

Measure beets into a very large saucepan.  Add vinegar, sugar, horseradish and spices, mixing well. Bring mixture to a full boil over high heat and boil hard for 1 minute, stirring constantly.  Remove from the heat and stir in the liquid pectin all at once. Skim the foam off of the top.  Ladle mixture into hot jars. Screw on the lids. Process in a boiling water bath for 15 minutes.  Remove jars from the canner.

Makes 8 half pints.

Recipe shared by Robin, per Sheila and Karen's request.

Evelyn Anderson's Sweet Potatoes

This recipe came from our friends, Don and Evelyn Anderson. 

We call it Don's Favorite Sweet Potatoes.
We had it at their house one Thanksgiving.
It is Delicious!

4 medium sweet potatoes, choose evenly shaped ones
Boil the sweet potatoes the day ahead and refrigerate overnight.

Cut the sweet potatoes into evenly sized rounds.

1/2 cup butter
2 T. water
1/4 cup brown sugar
Mix together in an electric skillet (or a cast iron skillet, if you don't have the electric skillet). Place the sliced sweet potatoes in the brown sugar mixture. Cook on medium heat until golden on one side, then turn. Turn only once! It allows them to get a little crisp, which is delicious!

Recipe shared by Evelyn Anderson and Sheila Brinkerhoff.

Corn Casserole

This recipe came from Facebook. I have no idea who the person is who shared the recipe or where she got it. But, it is a fantastic recipe. I have been looking for a great corn casserole recipe ever since I first ate one at Scott and Ashley's house in Baltimore. A friend of theirs brought one to a party and I was smitten! I asked for the recipe and they agreed to give it to me, but it never happened. So, this is my only choice...searching for it on the internet. I don't know anyone who makes corn casserole. But, now I do!

Corn Casserole

1 can whole kernel corn, drained
1 can creamed corn
2 eggs beaten
1 stick butter, melted
4 heaping Tbsp. all-purpose flour
2 Tbsp. sugar
1/4 C. diced green pepper (add red peppers, too, for fun)
1 C. milk
1/2 C. shredded cheddar cheese
1/4 tsp. each salt and pepper

Combine all ingredients and pour into a greased casserole dish.

Bake at 350 degrees for 1 hr. 20 min.

Watermelon Rind Pickles

This is my Grandmother's (Elpha Hougland Blossom) recipe. I remember having it on the table for holidays and family gatherings. And, it always was in a beautiful glass dish!

Watermelon Rind Pickles

7 lbs. watermelon rinds
7 cups sugar
2 cups vinegar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon

Trim off the dark green and pink parts of the watermelon rinds. Cut into 1" cubes or cut with a small cutter. Soak in brine water (1/4 cup salt to 1 quart water). Drain, rinse and cover with cold water. Cook until tender but not soft; drain. Combine sugar, vinegar, oil of cloves, oil of cinnamon and bring to a boil. Pour over rind. Let stand overnight. In the morning, drain off the syrup, reheat it and pour back over the rind. Repeat. The third morning, heat, bringing the syrup to a boil. Seal in hot, sterilized jars. The oils keep the rind clear and transparent. Makes 8 pints.

Recipe shared by Grandma Blossom, of course!

Dutch Oven Baked Beans

We love baked beans when we are camping or at a BBQ. This recipe is pretty basic. Add whatever additions your family likes, like bacon!

Dutch Oven Baked Beans

1 large can of baked beans

2T. chopped onions

Large squirt of mustard

large squirt of ketchup

2T. brown sugar (or molasses)

Mix all ingredients in a dutch oven, cover and cook dutch oven style until done, about 1 hour. If you keep the fire/coals low, you may cook it longer. Serves 6.

Recipe shared by Robin.

Dutch Oven Potatoes

This is a recipe shared by our sister-in-law, Mary Ann Irvine. We had it one summer at their house and it has stuck in our taste buds memory. Yum!

Dutch Oven Potatoes

1/4lb. bacon
2 onions, chopped
8 potatoes, sliced
1-2 cups cheddar cheese, according to taste

Cook the bacon, then the onions in a dutch oven. Add the potatoes and stir. Cover and cook dutch oven style until the potatoes are soft, about 1 hour. Sprinkle on the cheese and cover a few more minutes to let the cheese melt. Serves 8-10 people.

Recipe shared by Robin.

Corn Dish

I know that this is a dumb recipe title, but that is what it is called, what my friend, Amme Jenkins called it. I'm sorry. You'll just have to deal with it!

Picture from food.com.

Apparently it is a Paula Deen recipe!

Corn Dish

1/2 cup chopped green pepper
1/2 cup chopped purple onion
1 12-15 oz. can corn
1 can mexi-corn
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/2 bag of chili cheese fritos, crunched a little

Mix ingredients together, except fritos. Refrigerate. Add the fritos just before serving to keep them crunchy.

Recipe shared by Robin.

Gasser Family Christmas Jello Salad

This is a recipe from Carolyn and Curtis Gasser. It is one of his family's Christmas traditions. It is delicious and often requested!

Picture from Six Sister's Stuff.

This is the salad made the opposite from this recipe.

The pretzels are on the bottom, instead of the top.

You have options!

Raspberry Pretzel Salad

Jello ingredients:
2 large packages of raspberry jello (May substitute strawberry.)
4 cups boiling water
12 oz. bag of frozen raspberries (May substitute strawberries.)

Dissolve the jello in the boiling water. Add raspberries. Pour into a 9x13 pan. Refrigerate for 3-4 hours until firm.

Topping ingredients:
1 cup sugar
8 oz. package of cream cheese, softened
8 oz. container of Cool Whip

Beat sugar and cream cheese together. Stir in the cream cheese. Mix well. Spread over the jello layer.

Pretzel ingredients:
1 1/2 cups broken pretzels
3 Tbsp. sugar
3/4 cup melted butter

Mix ingredients together. Spread on a cookie sheet and bake at 350 degrees for 10 minutes.
Sprinkle on cream cheese mixture. Refrigerate.

Shared by Robin. Actually, shared by Carolyn and Curtis!

Judy's Mashed Potatoes

Many years ago we had dinner at my sister-in-law, Judy's house. She served us these mashed potatoes and we loved them! I asked for the recipe and have been making these special mashed potatoes ever since. They are special because they are a mix of red potatoes and butternut squash!

Judy's Mashed Potatoes

Boil red potatoes (with only eyes and bad spots peeled off) cut into 1/4ths, with one butternut squash (peeled and cut into chunks). Boil until fork tender. Mashed with 1 cube of butter, salt and pepper to taste.

Recipe shared by Robin.

Grandma Blossom's Cranberry Salad

Grandma Blossom, Elpha Berla Hoagland Blossom, made this and now, we make it for Thanksgiving and Christmas meals. It's a Tradition! It's delicious!

Photo from tasteofhome.com

Cranberry Salad

1 large package cherry jello
1 c. hot water
1 c. sugar (I used 1/2 cup.)
1 T. lemon juice
1 c. pineapple juice
1 c. ground cranberries
1 orange, ground
1 c. crushed pineapple
1 c. cut-up celery
1/2 c. chopped walnuts (optional)

In a beautiful serving bowl, dissolve the jello in the hot water. Add the liquids. Chill until partially set. Add the fruit, celery and walnuts. Chill until set.

Recipe shared by Robin.

Green Bean Casserole

Another family favorite, Green Bean Casserole! We have it for Thanksgiving, Christmas, Easter and lots of regular days each year. It's great with turkey or ham!

Green Bean Casserole

2 cans green beans, drained
1 can cream of mushroom soup
1/2 cup of milk (more or less to desired consistency)
1 small can of french fried onions

In a 1 1/2 qt. casserole dish, stir together ingredients, reserving 1/2 c. french fried onions. Bake at 350 degrees for 25 minutes. Top with reserved french fried onions and bake 5 minutes longer. Makes 4 cups.

Recipe shared by Robin.