4 Cheese Scalloped Potatoes

4 Cheese Scalloped Potatoes

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Ingredients:

5-6 medium Potatoes, peeled and sliced thin

4 Tablespoons Butter (the real stuff, not margarine)

1 garlic clove, crushed

4 tablespoons flour

1 cup milk

1/2 cup chicken stock

½ cup sharp cheddar cheese, ½ cup parmesan cheese, ½ cup Monterey Jack cheese, and ½ gouda cheese

Salt and pepper

Fresh Parsley

½ Italian style bread crumbs

Make it:

1.       Spray 3 quart baking dish with Pam or other non-stick baking spray.  Mix cheeses together in a bowl and set aside.

2.    Bring 4 cups of water to a boil.  Turn heat off and soak potatoes for 5 minutes.  Drain water off, and lay sliced potatoes in 3 quart baking dish.

3.     In a medium saucepan, melt butter and add crushed garlic.  Sautee for one minute, and then add flour. Mix until smooth.

4.    Add milk and bring to a boil, until thickened.  Add in Chicken stock and seasonings. Add in all but ½ cup of cheese mixture. Stir until smooth.

5.   Pour over potatoes.  Sprinkle top with additional ½ cup cheese mixture, and finish off with bread crumbs.

6.    Bake at 350 degrees for 20 minutes, until cheese is bubbly, and it is slightly browned on top.

Enjoy!

Chili Cheese Dip

Comfort food

Party food

Super Bowl

Holiday Appetizer

with chips... or on a hotdog, this stuff is amazing!

We call it liquid gold!

Ingredients:

1 small block of Velveeta, cubed

1 pound of ground beef, cooked and drained

1 can Hormel Chili with no beans

1 8 oz block cream cheese, cubed

Make it:

1. In a medium sauce pan, add all the ingredients and cook over medium- low until smooth, stirring often.

2. Serve warm with chips and enjoy!

3. To store the leftovers {If there are any}, store in a airtight dish, in the fridge.  

Easter Dinner!

For many generations, My family has always done large dinners for the holidays.  Our family always got together, there was always laughing, board games, and football (for most of them, either on TV or in the yard).  The ladies were always slaving away to produce the most gorgeous meal ever, and the guys were always either watching football, or playing football.  The kids, we were always running around, playing with our cousins, and catching up, until we were called to wash up and eat.  As I got older, and everyone got busier, these traditions stopped.  Cousins stopped coming, uncles weren't around as much, my dad moved away, and it was just mom, Grandma, and my siblings.  Meals were still grand, and I got to help more, but it wasn't the same.  So, when I met my husband, and we moved into our own place, I put it in my mind that I was going to pick these traditions back up.  So every holiday, I go all out, making the grand meal I remember my mom and Grandma making, I invite both of our families, and we celebrate! It is by far my favorite part of the holidays! We believe there is something special about that time together as a family.  

Anyone who knows me, knows I LOVE holidays! All of them! I also LOVE cooking and baking and it truly makes my heart sing, when I get to cook for others.  We always go way out, most of the time making way too much food, but....

I LOVE IT! 

So This year, I just revised my Easter Dinner Menu so here is this years menu!  I will be sharing some of our favorite recipes too! So watch for those! 

What kind of things do you like to have for your holiday feasts?

Carolina GOLD!

When it comes to BBQ I love having different sauces, and rubs on hand.  Recently I have been experimenting with new ones, like a Memphis rub, and a Carolina Gold sauce.  This isn't the typical Carolina pork I normally make, this is different.

Roast your Pork loin chops with a fresh ground butcher block pepper, and course sea salt on 400 Degrees for 14 minutes.  Flip and glaze the pork chops with sauce and caramelize in the oven for about 20 minutes. 

Make your sauce:

1 cup yellow mustard
2 Tablespoons ketchup
1/2 cup brown sugar (packed)
2 Tablespoons Apple Cider Vinegar
1 tsp garlic powder

Make it:
Place all ingredients in a saucepan, over medium heat.  Whisk together until mixed and cook for 15 minutes.

Beef and Broccoli {Instapot}

We have come to love the Swanson's Brand Beef and Broccoli recipe, and have made it for years!  But recently, I wanted to try it in the Instapot, because everything should be made in the Instapot!!!  So here is the recipe I came up with this past week.

Beef and Broccoli

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1 cup of beef stock

2 pounds of thin sliced beef, cut Carne Asada style

2 garlic clove crushed

salt and pepper 

1/2 soy sauce

1/2 teaspoon ginger

1/2 cup beef stock

2 tablespoons of Corn Starch

4 cups raw broccoli

Make it:

1. In the Instapot pan, pour the beef stock, add the thin sliced beef, and garlic clove, salt and pepper.

2. Cook on the meat setting for 25 minutes, and do a quick release when done.

3. In a small bowl, mix together the soy sauce, ginger, remaining 1/2 cup of beef stock, and cornstarch.  Whisk well.  

4.  Pour over beef.  Put the steam rack in the top, and add the broccoli to the rack.  Close the pot back up, seal, and cook on the vegetable setting for 2 minutes, quick release when done! 

5. Pour over cooked rice, and serve! YUM!

What kind of recipes would you like to see?

PIE DAY!!! {3.14}

Today is our favorite day!  Well, Second favorite next to Star Wars (May the 4th)day! LOL  Tpday is Pie Day! Get it... 3.14? So we do all things pie related here!
Lunch is Pizza Pie.... We use garlic Naan bread, and made our pizzas.

For Dinner: It was Turkey Pot Pie.  I made a large batch in a Casserole dish!

For Dessert: All kind of pies!  Raspberry, peach, pumpkin, apple, and cherry! 

 What is your favorite kind of pie?  Are you a savory pie type of person, or should it only be sweet pies?

No Bake Cookies

Our Family LOVE these.  I make 4-5 dozen every time and they go so fast!  

1/2 cup butter

2 cups granulated sugar

1/2 cup milk

4 teaspoons unsweetened cocoa 

pinch of salt

1/2 peanut butter

2 teaspoons vanilla

3 cups quick cooking oats

Make it:

1. Add the butter, sugar, milk, cocoa, and salt into 4 quart pot.  

2. Bring to a rapid boil and boil for 1 minute

3. remove from heat and mix in peanut butter and vanilla until smooth.

4. Stir in the oats.

5. Using a 2 tablespoon scoop, drop each spoonful onto parchment lined baking sheets.  Let sit at room temperature for at least an hour before serving! 

Note: To store them (if they last that long), put them in an airtight container and store on the counter at room temperature. 

Substitutions: Add in 1/2 coconut, or use crunchy peanut butter so you get a crunchy texture. 

Cube Steak in Gravy {Instapot}

This is my go-to comfort food!  I love a super tender Cube Steak! <3 font="" nbsp="">

Ingredients:

• 1-2 pounds cube steak
• 1 10 oz can french onion soup
• 1 packet of Au Jus Gravy Mix
• 10 oz water
• 1 tbs steak sauce optional
• 2 tbs corn starch

Make it:

1. Place steak in your InstaPot. Pour gravy mix over the steaks.
2. Pour in your can of onion soup and fill the same can with water and pour in.
3. Place your InstaPot on Manual High Pressure for 4 minutes.
4. Do a natural release for 5 minutes then quick release and pull out the steaks, and place on a plate for serving.  Place your instant pot on saute.
5.  Bring to a boil and whisk in cornstarch if your gravy is not thick enough. 
6.  Serve and enjoy!

Hoppin John!

Here is a southern favorite here! 

Hoppin John! 

Makes 6-8 servings

Ingredients:

6 cups hot cooked rice

1 bag (1 pound) dried black eyed peas, soaked overnight and rinsed

1/4 cup salted butter

1 smoked ham hock, or 1 cup Ham chopped (we use left over ham, but any ham works)

1 red bell pepper, diced

3 red sweet chilies, diced

1 medium white onion, diced

2 small celery stalks

3 garlic cloves, finely chopped

4 cups chicken broth (I like to mix it half and half with chicken broth and vegetable broth)

1 bay leaf

Cajun seasoning

Salt and pepper

Directions:

1.  Sort and rinse peas.  Soak peas in  enough water to cover at least 8 hours or overnight.  Drain and rinse peas; set aside.  In a large pan, heat butter over medium heat.  Add onion, pepper, celery, and chilies. Sauté about 5 minutes or until onions are translucent.  Add garlic and cook for another 2 minutes. 
2. Add ham hock, brother, and bay leaf.  Heat to a boil and reduce to simmer, stir in soaked peas.  Add salt to taste and cook 50-60 minutes or until peas are tender. 
3. Remove and discard bay leaf, remove ham hock.  Remove the ham from the bone: discard bone and shred ham.  Return ham back to the pot and stir.  Serve over cooked rice.

We LOVE it served over rice! Enjoy!

Bubba's Favorite Jumbalaya

We love southern cuisine, and Jumbalaya is one of our go-to's!

Makes 10-12 servings

Ingredients:

½ cup vegetable oil

1 chicken cut into small pieces

1 pound of andoiulle sausage, sliced 1/4” thick

1 red bell pepper, diced

1 green bell pepper, diced

1 large white onion, diced

3 small celery stalks

3 garlic cloves, finely chopped

1 can (28 ounce) diced tomatoes

1 (6 onnce) can tomato paste

1 Tablespoon chopped parsley

5 cups uncooked rice

8 cups chicken broth (I like to mix it half and half with chicken broth and vegetable broth)

Cajun seasoning

Salt and pepper

Directions:

1.  In a large pot, heat the oil over medium-high heat.  Add the chicken and sausage and cook until the chicken is browned.
2. Add bell peppers, garlic, celery, and onion. Sautee with meat until onions start to become opaque.   Add canned tomatoes, tomato paste and parsley.  Bring to a simmer, turn down to medium heat, cover, and cook for 30-45 minutes. 
3. Add rice, chicken stock, Cajun seasoning, salt and pepper to taste.  Cover the pot and lower heat to medium-low.  Stir the jumbalya rolling the bottom rice to the top every 4-5 minutes.  Continue to do this to keep the rice from sticking for 30 minutes.  Keep covered while not stirring,.
4. Remove from heat, keep covered and let stand for 15 minutes before serving.  Fluff with spoon, and serve! 

Add diced jalapenos for more heat!

Sunday Pot Roast {Instapot}

Sunday Pot Roast {Instapot}

Ingredients

4lb boneless chuck roast

1 cup beef stock (we prefer to use Vegetable stock)

2 onions, quatered

2 carrots, peeled and cut into pieces

2 celery sticks, cut into pieces

1 sprig of thyme

3 Bay leaves

2 garlic cloves, Crushed

Salt and Pepper

2 tbsp cornstarch

Make it:

1. Start by browning the chuck roast in a little oil in the inner pot by turning on the saute function on your Instapot or Electric Pressure Cooker, and adjust it to the medium heat option. Don't wait for the display to say 'hot', add oil right away and brown the meat on both sides, then remove it. 

   If the chuck roast is really wide it may be easier to brown it in a skillet in the stovetop instead.
2. Add the vegetables and garlic, then place the meat on top of the vegetables and season well with salt and pepper. Please note that the vegetables that are cooked with the meat are simply there to enhance the flavor of the cooking liquid and make a great tasting gravy, they will be very soft at the end of the cook time so you should remove them from the gravy.
3. Tuck the thyme and bay leaves along the sides of the meat.
4. Pour in the beef stock or water, lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 47  - 50 minutes at High Pressure. 

   My chuck roasts are about 1.5 - 2 inches thick and a 47 minute cook time works for me, if yours is much thicker than that you may need to increase the time a little.
5. When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes. 
6. After 12 minutes you can carefully and slowly release the rest of the pressure.
7. Remove the meat and cover with foil.
8. If you want to cook potatoes and carrots to serve with this then remove the meat once it's cooked and cover with foil to keep warm.

   Add baby potatoes and carrot chunks to a Steamer Basket and cook on high pressure for 4 minutes. You can then quickly release the pressure.
9. To make the gravy mix the cornstarch, with a little cold water.

   Add half of the corn starch mixture to the meat juices then turn on the saute function if you need to let it heat up again until it thickens. If you want it thicker simply add more starch mixture.

   Strain out the vegetables and serve over the meat.