Family favorites
The first time I made this is was a huge success, everyone loved this breakfast side dish. I have made it a few times now and Jim’s favorite way to have it is with 2 sunny side eggs on top. He also thinks I should add more bacon, is there ever to much bacon? Jim doesn’t think so! This would be an easy recipe to double if needed. This gave us four portions.
INGREDIENTS
20 ounce bag of seasoned diced potatoes, I used simply potatoes. (They are not frozen, my grocery store has them near the butter)
1 teaspoon minced garlic
4 cooked slices of bacon, crumbled
2 1/2 Tablespoons of honey
DIRECTIONS
Cook the potatoes according to the package directions. Just before the potatoes are done add the garlic, crumbled cooked bacon and honey. Mix well coating everything with the honey. Cook for an additional minute or two and remove from heat. Serve warm.
Enjoy!
Anne
I found this no bake Blueberry Lemon Dessert on Pinterest from the website sweetordeal.com and it just looked so easy with bright flavors that I have been missing through this cold winter weather. This is typically made in a 9×13 dish but I made it in 2 8×8 pans so I could share with the N.H. Army National Guard unit my husband is in. This recipe is the perfect make ahead recipe as it needs to set up in the refrigerator for 2 hours before serving. This dessert is creamy, tart and sweet all in one bite. Everyone really enjoyed this dessert. I will be making this often!
INGREDIENTS
3 cups graham cracker crumbs
3/4 cup butter, melted
2 8 ounce packages of cream cheese, brought to room temperature
1 cup granulated sugar
Lemon juice from 2 medium lemons
1 cup 2% or whole milk
3.4 ounce box instant lemon pudding
24 ounce can blueberry pie filling
16 ounce tub of cool whip, thawed
DIRECTIONS
Mix graham cracker crumbs with the melted butter, set aside 1/2 cup to sprinkle on top if desired. Press the crumbs into the bottom of a 9×13 dish and set aside.
In a large mixing bowl throughly mix cream cheese and sugar until light and fluffy. Add the lemon juice and milk, mix well. Add the dry pudding mix and combine well. Drop by dollops over the graham cracker layer and gently spread evenly over forming the second layer.
Drop the blueberry pie filling on top of the lemon layer by spoonfuls and gently spread into an even layer.
Top with the cool whip and layer over the blueberry layer. If you reserved some of the graham cracker crumbs you can sprinkle the crumbs on top. I did not do this step I used all of the crumb for the base of the dessert.
Allow the dessert to set up for 2 hours in the refrigerator before serving.
Keep this dessert refrigerated.
Enjoy!
Anne
We love Chicken Pad Thai! We order it out often but I decided a while ago I wanted to make it at home, I had no idea how easy it was to make! This dish comes together really fast so I always slice my veggies and make the sauce before anything goes into the pan! There is usually bell pepper in this dish but because robby does not like bell peppers I omit it. This is a family favorite that I make often!
INGREDIENTS
4 ounces of flat rice noodles, I have used the skinny rice noodles if my store is out of the flat noodles.
2 Tablespoons olive oil, divided
1/2 pound chicken (I use cooked chicken from a rotisserie, shredded)
1/2 red bell pepper thinly sliced
3/4 cup shredded carrots
2 cloves of garlic, minced
2 eggs, beaten
2 scallions, diced
2 Tablespoons of cilantro -optional
INGREDIENTS FOR THE SAUCE
4 Tablespoons packed brown sugar
2 Tablespoons Tamari
2 Tablespoons fish sauce
2 Tablespoon lime juice
2 Tablespoons rice vinegar
2 Tablespoons smooth peanut butter
1 1/2 Tablespoons sriracha
Pinch of pepper
DIRECTIONS
Prepare rice noodles according to the package directions. Rinse noodles in cold water , drain and toss in 1 Tablespoon of olive oil. Set aside.
Add all of the sauce ingredients into a medium mixing bowl and whisk to combine. Set aside.
Slice and cut your veggies and set aside. Shred cooked chicken from a rotisserie and set aside.
Heat 1 tablespoon of oil into a large skillet and heat over medium-high heat. Add the bell pepper, carrots and garlic and sauté for 2-3 minutes. Reduce heat to medium and slide the veggies to the side of the pan and add the beaten eggs to the open side of the pan and cook the eggs until cooked through stirring them often. Mix the eggs in with the veggies.
Add the sauce, noodles and the shredded chicken into the pan and toss to combine all of the ingredients, cook for just a couple more minutes to warm everything through.
Remove from heat and serve warm.
Enjoy!
Anne
I have made this recipe a number of times now. Robby and my Dad really enjoy this dish so it makes it on my menu planning often. I also love that it comes together quickly. Once the veggies are cut up it’s done in no time! This is perfect on a snowy winter day! I make this with gluten free flour for Robby but all purpose flour works just fine!
Note- if the soups thickens a little more than you want simply add more chicken stock.
INGREDIENTS
1/3 cup unsalted butter, I used Earth Balance but any butter is fine
1 onion, diced
1 cup of carrots peeled and diced
1/2 cup diced celery
3 cups peeled and diced potatoes
4 garlic cloves, minced
1 1/2 cups cooked ham, diced
1/3 cup gluten free all purpose flour ( or any all purpose flour)
2 cups low sodium chicken stock or broth
2 teaspoons chicken bouillon such as better than bouillon
3 cups milk, I used whole fair-life milk
Pinch of salt
Pinch of pepper
DIRECTIONS
Heat the butter in a pot over medium heat. Sauté the onions, carrots and celery until they begin to soften about 4-5 minutes.
Add the ham and potatoes, cook for 2 minutes then add the garlic and sauté until fragrant for less than one minute.
Add the flour and mix through to combine. Let cook for 2 minutes. Stir in the stock and bouillon and mix all of the ingredients together. Increase the heat and bring to a boil until the potatoes are fork tender about 10-12 minutes.
Reduce heat to medium-low and add the milk. Stir over the heat until the soup is thickened about another 5 minutes or until your desired thickness. Season with salt and pepper. Remove from heat and serve warm.
Enjoy!
Anne
I made this particular dish for Robby even though we all tried it and loved it. I made this gluten free and dairy free. This is great warm from the oven or at room temperature. Great with your morning coffee!
INGREDIENTS
2 cups plus 1 Tablespoon (separated) gluten free flour, I used Bob’s 1 for 1.
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened. I used Earth Balance
2 eggs
1 1/2 teaspoons vanilla
1/2 cup milk, I used fairlife
2 teaspoons apple cider vinegar
2 cups fresh blueberries
FOR THE STREUSEL
1/2 cup gluten free flour
1/3 cup sugar
4 Tablespoons butter, I used Earth Balance
1 teaspoon cinnamon
Pinch of salt
INSTRUCTIONS
Pre heat oven to 375 degrees.
Spray a 9×9 baking dish with non stick cooking spray and set aside.
Mix together the milk and apple cider vinegar stir and set aside.
In a medium size bowl whisk together 2 cups of gluten free flour, baking powder and salt. Set aside.
To make the streusel topping add all of the streusel ingredients to a medium size bowl and using 2 forks or a pastry cutter combine all of the topping ingredients until mixed and crumbly. Set aside.
In a large mixing bowl cream together the butter and sugar using a stand mixer or hand mixer. Mix in eggs and vanilla. Then alternate adding the milk and flour mixture.
Next mix 1 Tablespoon of the gluten free flour with the blueberries stirring to coat the berries. Gently fold the blueberries into the batter mixture. Spread the batter mixture evenly into your prepared pan.
Sprinkle the streusel topping evenly over the batter mixture.
Bake for 45 minutes then cover with foil and bake an additional 15 minutes, it’s done when a toothpick inserted in the middle comes out clean.
Let cool for 15 minutes before cutting.
Serve warm or at room temperature.
Enjoy!
Anne
