Scrumptious Scalloped Potatoes

This was given to me by my bestie from high school. We have shared a million recipes, along with a lifetime friendship filled with love and laughter.  It's another holiday favorite and holds many memories of times shared with friends and family.  If I'm baking a ham, I better be making these right along with it, or I'm in trouble!  They are very easy to make and can be doubled or tripled to please large crowds. Try this creamy, cheesy and a wonderful alternative to the same old boring mashed potatoes.

Ingredients:

4-5 large potatoes
1 can cream of mushroom soup
1 16 oz. sour cream
2 cups shredded cheddar
1 tsp garlic powder
1 tsp salt
1 tsp pepper
cooking Spray

Directions:

1.       Peel and slice potatoes into thin medallions

2.      Par-boil potatoes for 10 minutes or just until tender

3.      While potatoes are cooking, preheat oven to 375, spray a 9X13 baking dish with cooking spray, and combine sour cream, soup and spices in a bowl

4.      Once potatoes are done, drain and transfer into bottom of baking dish

5.      Spread sour cream mixture on top

6.      Cover with shredded cheese

7.      Bake for 30-40 minutes or until cheese is completely melted, and begins to slightly brown in spots.

Posted by Buffie

Nanna's Puddin

This is not your Grandma's banana pudding. There is no actual cooking involved. It is simple and delicious, yet traditional...done the easy way!  No one will care once they've tasted it.  Just don't tell Nana we've cheated. . .

 Ingredients:
1 large box instant vanilla pudding
3 cups milk
1 large tub whip topping
3 large bananas -sliced
1 box nilla wafers
1 tsp powdered sugar
1 tsp cinnamon
1 tsp fresh ground nutmeg

Directions:

1. Make pudding according to directions on box
2. Once pudding is well chilled, stir in bananas
3. Gently fold in 1/2 of the whip topping
4. Add a layer of nilla wafer to bottom of dish you using to serve (if a glass trifle dish is used, stand wafers up around the bottom rim with the top side facing out)
5. Pour 1/2 of the pudding mixture into dish
6. Gently push the pudding around the sides in between the wafer to form a decorative layer
7. Repeat with remaining pudding and wafers
8. Decorate the top with the remaining half of whip topping
9. Sprinkle powdered sugar, cinnamon and nutmeg on top

Posted by Buffie

Broccoli Bacon Salad

A California style salad that was voted best salad for the last birthday luncheon at work.  It even beat out the Fruity Chicken Salad, which is really saying something, since they offer to pay me to make that!!  It's a very easy recipe and, as you see from above, gets rave reviews. The broccoli is crunchy, the bacon salty, and the raisins add a sweet touch. I have a hard time putting the fork down with this one. . .

Ingredients:

Salad
2 bunches fresh broccoli
½ small red onion, finely chopped
1/2 cup dark raisins
1/2 cup salted sunflower seeds (kernals)
6-12 pieces fried, crumbled bacon or a pouch of Oscar Myer bacon pieces
Dressing
1 cup mayo
¼ cup sugar
2 T red wine vinegar
1 t each of salt and pepper

Directions:

1. Chop broccoli into small pieces
2. Add all salad ingredients and toss
3. Pour dressing over, stir and chill for at least 1 hr (longer is better!)

Posted by Buffie

Beautiful Breakfast Braid

This one is special.  Not only because it's so beautiful when it comes out of the oven, but because it tastes amazing!  The egg is fluffy and flavorful. It might seem like there are many steps, but it's really not that hard.  If you take your time, you will be very satisfied and highly acclaimed by those who get to enjoy it.  This is perfect for a special occasion or holiday.  I recommend serving it whole at the table for the full effect and, of course, with a mimosa!

Ingredients:

1 dozen eggs

1/2 cup milk 

1 6 oz. tub Alloutte spreadable cream cheese - garlic and herb flavor

2 tubes refrigerated cresent rolls

4 oz. finely sliced ham - chopped

1-2 cups cheddar cheese

salt and pepper to taste

1 TBSP butter

 

Directions:

1. Preheat oven to 375

2. Spread out crescent rolls from one package leaving in the original rectangular shape onto a greased cookie sheet

3. Unroll and separate rolls along the perforated lines from remaining package to form triangle shapes

4. Arrange the triangles along the edges of the two longer sided of the rectangle on the cookie sheet with the broadest half on top of the first layer of dough, and the pointed ends extending over sides of pan (see picture)

5. Set aside

6. Beat milk and cream cheese until smooth

7. Beat eggs

8. Set aside ¼ cup of beaten eggs

9. Combine eggs and cheese mixture

10. Add chopped ham

11. Season with salt and pepper

12. Heat a non-stick skillet over medium heat

13. Add butter to melt and pour in egg mixture

14. Cook until eggs are almost set (very wet)

15. Spoon egg mixture down the center of the dough

16. Sprinkle with cheddar cheese

17. Bring the corners of the rolls together to form a ‘braid’ shape (see picture)

18. Gently brush the remaining ¼ cup beaten egg across the dough with a pastry brush

19. Bake for 25-30 minutes until the cheese is melted and the rolls are beautiful golden brown

 

v Over Achiever:  Add sautéed onions and peppers.  Try other Aloutte spreadable cream cheese flavors; Sundried Tomato and Basil, Pepper Medley, Creamy Onion and Shallot, Peppercorn Parmesan, Spinach Artichoke or Savory Vegetable.

v    Lazy Way: Skip everything...I can't think of an easier way to make this one! 

Posted by Buffie