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.