1. Leek and Potato Soup

Ingredients:
20z / 50g butter
1 lb / 450g potatoes, peeled and cut into 1/2" / 1cm pieces
1 small onion, cut the same size as the potatoes
1 lb / 450g white parts of leeks, sliced (save some the green tops for garnish)
2 pts / 1.2 litres vegetable stock
5 floz / 150ml thick cream (double or whipping)
4 floz / 125ml full-fat milk
Salt & ground black pepper

Method:
Melt butter in a heavy saucepan; add potatoes, onion, and white parts of leeks, sliced and toss them in the butter until they are well coated. (keep a little leek to garnish)
Season well with salt and freshly ground pepper and toss again, then cover the pan with its lid
Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured
Uncover the pan and discard the paper. Pour in the vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour
Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in 3/4 of the cream and the milk
To finish the soup, finely shred the remaining white leek and some of the green leek; gently cook it in a small knob of hot butter for a few minutes until it is softened but not coloured
Pour into warmed bowls, drizzle the remaining cream over each serving, top with a little pile of buttered leeks and serve at once

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2.Peacemaker Potatoes

Ingredients:
1 bag of frozen cubed hash brown potatoes
2 cups of shredded cheddar cheese
1 pint sour cream
1/2 cup frozen chopped onions
1 can cream of chicken soup
1 tsp salt
1/4 tsp pepper
2 cups corn flakes
1/2 cup melted butter
Directions:
1. Combine first 7 ingredients in 13x9 glass casserole dish
2. Toss corn flakes in melted butter.
3. Top potato mixture with buttered corn flakes
4. Cover and Bake at 350 for 1 hr.

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3.Hasselback Potatoes

Ingredients

6 medium Yukon Gold potatoes
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Fresh sage leaves
Garlic Butter, melted (basically I chop up a bunch of garlic and mix it in with softened butter and keep in the fridge)
Fresh parsley, for serving
Red pepper flakes, for serving

Instructions
1 Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks so that the potato stays intact at the bottom. Repeat with the remaining potatoes. If you look at the picture link above, you'll get an idea what we're looking for.
2 Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Slide a sage leaf into each of the cracks between the potato slices. Drizzle with a little more olive oil and roast for 50 minutes.
3 Remove the potatoes from the oven and brush with the garlic butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper and top with parsley and red pepper flakes. Serve with more garlic butter on the side.

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4.Crock Pot Cheesy Crack Potatoes

20 oz bag of shredded hash browns
1 can cream of mushroom soup
8 oz softened cream cheese
1 packet dry ranch dressing
4 cups sharp cheddar cheese
3/4 - 1 full cup of bacon bits

Layer all in the Crock pot and mix well.
Cook on low for 4 hours. Mixing after 2.

You can make your own hash browns and bacon but the pre packaged ones make this sooooo easy

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This sounds outstanding!!

Here's one from my CookBook here at GT

Ingredients:
1 bag of frozen cubed hash brown potatoes
2 cups of shredded cheddar cheese
1 pint sour cream
1/2 cup frozen chopped onions
1 can cream of chicken soup
1 tsp salt
1/4 tsp pepper
2 cups corn flakes
1/2 cup melted butter
Directions:
1. Combine first 7 ingredients in 13x9 glass casserole dish
2. Toss corn flakes in melted butter.
3. Top potato mixture with buttered corn flakes
4. Cover and Bake at 350 for 1 hr.

If you were holding back, nows the time

Thank you both

Sounds like a winner to me I have written down all the suggestions, looking forward to them all..

Ditto

I like this idea..

unless you live in any of these countries where they celebrate Thanksgiving on different days -
Germany - Erntedankfest is celebrated on the first Sunday in October
Saint Lucia - first Monday in October
Canada - second Monday in October
Grenada - October 25th

Roast Turkey. This will give those who need it a recipe in time for Thanksgiving.

How about meals in 30 minutes or less?

christmas candy

Anything Pumpkin.

Holidays

It's getting close to being soup time.

Does anyone have a suggestion on next months dish

That sounds delish I'm going to have to try it

Leek and Potato Soup

Ingredients:

20z / 50g butter
1 lb / 450g potatoes, peeled and cut into 1/2" / 1cm pieces
1 small onion, cut the same size as the potatoes
1 lb / 450g white parts of leeks, sliced (save some the green tops for garnish)
2 pts / 1.2 litres vegetable stock
5 floz / 150ml thick cream (double or whipping)
4 floz / 125ml full-fat milk
Salt & ground black pepper

Method:

Melt butter in a heavy saucepan; add potatoes, onion, and white parts of leeks, sliced and toss them in the butter until they are well coated. (keep a little leek to garnish)
Season well with salt and freshly ground pepper and toss again, then cover the pan with its lid
Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured
Uncover the pan and discard the paper. Pour in the vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour
Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in 3/4 of the cream and the milk
To finish the soup, finely shred the remaining white leek and some of the green leek; gently cook it in a small knob of hot butter for a few minutes until it is softened but not coloured
Pour into warmed bowls, drizzle the remaining cream over each serving, top with a little pile of buttered leeks and serve at once

Fried, baked, or boiled, how can we choose?
Each tasty form, we never lose.
With butter, salt, or herbs so fine,
The humble spud forever shines.

A canvas blank for all to taste,
In every meal, there’s not a waste.
From fancy feasts to simple fare,
The potato brings us love and care.

This potato dish is often sold in higher class restaurants and definitely one of my favorites. Its easy to make too. If you don't know what hassleback potatoes are, here's a picture of some. Not mine though. https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcREkiwVs17lLICZI53Y9-bFcG304MKRGa3rKa94cr6ZbhgJIDm6YlqLtmA&s=10

Ingredients
6 medium Yukon Gold potatoes
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Fresh sage leaves
Garlic Butter, melted (basically I chop up a bunch of garlic and mix it in with softened butter and keep in the fridge)
Fresh parsley, for serving
Red pepper flakes, for serving

Instructions
1 Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks so that the potato stays intact at the bottom. Repeat with the remaining potatoes. If you look at the picture link above, you'll get an idea what we're looking for.
2 Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Slide a sage leaf into each of the cracks between the potato slices. Drizzle with a little more olive oil and roast for 50 minutes.
3 Remove the potatoes from the oven and brush with the garlic butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper and top with parsley and red pepper flakes. Serve with more garlic butter on the side.

I know this is similar to my ham and cheese recipe but tastes so different.

20 oz bag of shredded hash browns
1 can cream of mushroom soup
8 oz softened cream cheese
1 packet dry ranch dressing
4 cups sharp cheddar cheese
3/4 - 1 full cup of bacon bits

Layer all in the Crock pot and mix well.
Cook on low for 4 hours. Mixing after 2.

Easy Peasy. You can make your own hash browns and bacon but the pre packaged ones make this sooooo easy.

You cant ruin a potato recipe, anyway you fix them...yummmmm

Ty 😁

Ty it sure is. 😁

Sounds pretty yummy!

Philly cheesesteak meatloaf

Ingredients
1 1/2 pounds lean ground beef
1 large onion chopped
1 green bell pepper chopped small
1/2 cup of whole milk
1/2 cup mushrooms chopped optional family loves them I hate them
1 tablespoon olive oil
1 cup bread crumbs regular, italian style or panko
1 large egg
1/2 tsp salt & 1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp Adobo seasoning
3 tablespoons Worcestershire sauce
8 slices of mozzarella OR provolone cheese. I used mozz (Thick CUT)

Instructions
Preheat the oven to 350F.
In a medium skillet sauté the diced onion & peppers in oil until tender & soft.
Once peppers and onions are cooked, you then mix them in with the rest of the ingredients, including meat & milk - (except sliced cheese) in a large mixing bowl. Work mixture with your hands until fully incorporated.
Lightly spray a loaf pan with pam spray or butter or even olive oil, then take exactly HALF of the mixture & place into the prepared loaf pan
Top it with 4 slices of your choice of cheese
Place the remaining meat mixture on top of the cheese BUT reserving the last 4 slices, set those aside
Bake for 30 minutes
Remove from the oven, top with the last 4 slices, sprinkle with parsley then put back into the oven for a remaining 10-15 minutes OR until the cheese is melted to your liking (I like mine a bit crispy)

You won't be able to make this just once because its addictive. Now enjoy!

1. "Guess" Meatloaf

I call this the "Guess" Meatloaf because I can only guess at the quantities since I never measure.

Ingredients:
Ground Beef (about 1-1/2 to 2 pounds?)
Sliced Bread (about 2 or 3 slices?) - sogged up with warm water (then squeezed to release the water; pull apart into small pieces when ready to mix into ground beef.)
Eggs (2)
Quick Oats (3/4 to 1 cup?)
Season with Salt, Pepper, Onion Powder, Garlic Powder, and just a little Poultry Seasoning (maybe 1/2 tsp)
Ketchup

1. Mix all together with your hands until blended.
2. Shape meatloaf into oval (like a football)
3. Squeeze Ketchup over top of meatloaf (criss cross or your own design)
4. Bake at 350 for 45 minutes to 1 hr.

(I added the Quick Oats to my mom's recipe. It seems to make the meatloaf more moist.)

Nice option, especially for singles:
1. Instead of one large meatloaf, shape into smaller mini loaves
2. Put into glass casserole dish
3. Prepare two packets of dry beef gravy according to package directions. (no need to cook it.)
4. Pour the gravy mix over tops of the mini meat loaves. (Instead of ketchup)
5. Bake at 350 for about 45 minutes.

*Note: If you are prearing for just one or two people, you can freeze the quantities of mini loaves that you want, before baking and without the gravy mix. Add that after thawing and before baking, when ready.

This tastes so good with homemade mashed potatoes

---

2. Dad's Very Special Meatloaf

Ingredients:

For the sauce:

1/2 cup catsup
1/3 cup brown sugar firmly packed
1 tsp dry mustard
1/2 tsp allspice
1/8 tsp ground cloves

For the meat mixture:

1 1/2 lbs ground chuck
4 slices bread (torn into small pieces)
1 tbsp lemon juice
1/4 cup minced onion
1 egg slightly beaten
1 tsp salt

Directions:

Mix first 5 ingredients together, set 1/2 of it aside

Mix remaining sauce together with the rest of the ingredients and shape into a loaf

Bake at least 1 hour at 350°F

Spread the reserved sauce over the loaf & bake at least 15 minutes longer

---

3. Philly cheesesteak meatloaf


Ingredients
1 1/2 pounds lean ground beef
1 large onion chopped
1 green bell pepper chopped small
1/2 cup of whole milk
1/2 cup mushrooms chopped optional family loves them I hate them
1 tablespoon olive oil
1 cup bread crumbs regular, italian style or panko
1 large egg
1/2 tsp salt & 1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp Adobo seasoning
3 tablespoons Worcestershire sauce
8 slices of mozzarella OR provolone cheese. I used mozz (Thick CUT)

Instructions
Preheat the oven to 350F.
In a medium skillet sauté the diced onion & peppers in oil until tender & soft.
Once peppers and onions are cooked, you then mix them in with the rest of the ingredients, including meat & milk - (except sliced cheese) in a large mixing bowl. Work mixture with your hands until fully incorporated.
Lightly spray a loaf pan with pam spray or butter or even olive oil, then take exactly HALF of the mixture & place into the prepared loaf pan
Top it with 4 slices of your choice of cheese
Place the remaining meat mixture on top of the cheese BUT reserving the last 4 slices, set those aside
Bake for 30 minutes
Remove from the oven, top with the last 4 slices, sprinkle with parsley then put back into the oven for a remaining 10-15 minutes OR until the cheese is melted to your liking (I like mine a bit crispy)

I love a good beef dish and this is one of my favs

Ingredients
1 1/2 pounds lean ground beef
1 large onion chopped
1 green bell pepper chopped small
1/2 cup of whole milk
1/2 cup mushrooms chopped optional family loves them I hate them
1 tablespoon olive oil
1 cup bread crumbs regular, italian style or panko
1 large egg
1/2 tsp salt & 1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp Adobo seasoning
3 tablespoons Worcestershire sauce
8 slices of mozzarella OR provolone cheese. I used mozz (Thick CUT)

Instructions
Preheat the oven to 350F.
In a medium skillet sauté the diced onion & peppers in oil until tender & soft.
Once peppers and onions are cooked, you then mix them in with the rest of the ingredients, including meat & milk - (except sliced cheese) in a large mixing bowl. Work mixture with your hands until fully incorporated.
Lightly spray a loaf pan with pam spray or butter or even olive oil, then take exactly HALF of the mixture & place into the prepared loaf pan
Top it with 4 slices of your choice of cheese
Place the remaining meat mixture on top of the cheese BUT reserving the last 4 slices, set those aside
Bake for 30 minutes
Remove from the oven, top with the last 4 slices, sprinkle with parsley then put back into the oven for a remaining 10-15 minutes OR until the cheese is melted to your liking (I like mine a bit crispy)

You won't be able to make this just once because its addictive. Now enjoy!

.
Mom was a fantastic cook and she did the majority of the cooking. But Dad had a handful of recipes of his own that he would occasionally make, and this was one of them.

Dad's Very Special Meatloaf

Ingredients:

For the sauce:

• 1/2 cup catsup
• 1/3 cup brown sugar firmly packed
• 1 tsp dry mustard
• 1/2 tsp allspice
• 1/8 tsp ground cloves

For the meat mixture:

• 1 1/2 lbs ground chuck
• 4 slices bread (torn into small pieces)
• 1 tbsp lemon juice
• 1/4 cup minced onion
• 1 egg slightly beaten
• 1 tsp salt

Directions:

Mix first 5 ingredients together, set 1/2 of it aside

Mix remaining sauce together with the rest of the ingredients and shape into a loaf

Bake at least 1 hour at 350°F

Spread the reserved sauce over the loaf & bake at least 15 minutes longer

I call this the "Guess" Meatloaf because I can only guess at the quantities since I never measure.

Ingredients:
Ground Beef (about 1-1/2 to 2 pounds?)
Sliced Bread (about 2 or 3 slices?) - sogged up with warm water (then squeezed to release the water; pull apart into small pieces when ready to mix into ground beef.)
Eggs (2)
Quick Oats (3/4 to 1 cup?)
Season with Salt, Pepper, Onion Powder, Garlic Powder, and just a little Poultry Seasoning (maybe 1/2 tsp)
Ketchup

1. Mix all together with your hands until blended.
2. Shape meatloaf into oval (like a football)
3. Squeeze Ketchup over top of meatloaf (criss cross or your own design)
4. Bake at 350 for 45 minutes to 1 hr.

(I added the Quick Oats to my mom's recipe. It seems to make the meatloaf more moist.)

Nice option, especially for singles:
1. Instead of one large meatloaf, shape into smaller mini loaves
2. Put into glass casserole dish
3. Prepare two packets of dry beef gravy according to package directions. (no need to cook it.)
4. Pour the gravy mix over tops of the mini meat loaves. (Instead of ketchup)
5. Bake at 350 for about 45 minutes.

*Note: If you are prearing for just one or two people, you can freeze the quantities of mini loaves that you want, before baking and without the gravy mix. Add that after thawing and before baking, when ready.

This tastes so good with homemade mashed potatoes

Love meatloaf especially meatloaf sandwiches the next day

Congrats Those Salmon Patties sounded YUMMY!!!!

congratulations

Thank you so much!!

RubyJoy wins with homemade Salmon Patties

And oh so good!

1. Homemade Salmon Patties

2 5 oz cans Skinless and Boneless Salmon, Ready to Eat Salmon
(you can use the regular and debone it yourself, but ...)
1 cup bread crumbs
2 eggs

Mix thoroughly and fry in a small amount of oil until golden brown.

You can add chopped onions and peppers, if you like.

Tastes great when paired with rice, mushroom soup and sweet peas.

---

2. Baked Salmon

1 whole half of a salmon
2 whole lemons, sliced in 1/4 inch slices
2 whole lemons squeezed
Garlic according to taste (Sprinkled over salmon)
Extra Virgin Olive oil
Dill Weed, sprinkled over salmon According to taste I love lots of Dill on my Salmon,
Salt and Pepper to taste

Foil to cover the pan you use to fit your pan.

Pre-heat your oven to 375 Degree F, Line your pan with foil and brush oil on the pan.

Place salmon in your prepared pan, begin to drizzle the Olive oil over the Salmon , then sprinkle the garlic, salt and pepper and Dill over the salmon. Then pour some of the lemon juice to your taste, and place the lemon slices over the salmon and bake it.

Place the Salmon into the preheated oven and bake it for 10 minutes an inch, or till it Flakes..

ENJOY with mashed potatoes or rice of your choice

---

3. Prawn and Salmon pasta

Ingredients:

1x medium onion finely chopped
2-3 cloves crushed garlic
6-oz / 175g prawns
2x salmon fillets, cubed
4-oz / 100g sliced mushrooms
5-floz / 150ml single / cooking cream
1tsp tomato puree
1tsp Italian seasoning
1x vegetable / fish stock cube
dash of Worcestershire sauce

Directions:

Heat the oil in a large pan, add the onion, garlic & Worcestershire sauce and lightly fry for 2-3 mins. Add the prawns and continue to fry for a couple of minutes and then stir in the cream. Sir in the remaining ingredients and simmer for 5 mins.

Serve with you favourite pasta and grated parmesan

..now that is definitely homemade...lol

I have a great shrimp pasta salad that my kids and nephews (all grown up) still ask me to make but I can't put the recipe here because I don't measure anything. 😂😂

Not anymore!

Ingredients:

• 1x medium onion finely chopped
• 2-3 cloves crushed garlic
• 6-oz / 175g prawns
• 2x salmon fillets, cubed
• 4-oz / 100g sliced mushrooms
• 5-floz / 150ml single / cooking cream
• 1tsp tomato puree
• 1tsp Italian seasoning
• 1x vegetable / fish stock cube
• dash of Worcestershire sauce

Directions:

Heat the oil in a large pan, add the onion, garlic & Worcestershire sauce and lightly fry for 2-3 mins. Add the prawns and continue to fry for a couple of minutes and then stir in the cream. Sir in the remaining ingredients and simmer for 5 mins.

Serve with you favourite pasta and grated parmesan

1 whole half of a salmon
2 whole lemons, sliced in 1/4 inch slices
2 whole lemons squeezed
Garlic according to taste (Sprinkled over salmon)
Extra Virgin Olive oil
Dill Weed, sprinkled over salmon According to taste I love lots of Dill on my Salmon,
Salt and Pepper to taste

Foil to cover the pan you use to fit your pan.

Pre-heat your oven to 375 Degree F, Line your pan with foil and brush oil on the pan.

Place salmon in your prepared pan, begin to drizzle the Olive oil over the Salmon , then sprinkle the garlic, salt and pepper and Dill over the salmon. Then pour some of the lemon juice to your taste, and place the lemon slices over the salmon and bake it.

Place the Salmon into the preheated oven and bake it for 10 minutes an inch, or till it Flakes..

ENJOY with mashed potatoes or rice of your choice

Umm sounds good

I sometimes use a flavored cracker to add zest.

I make them too, I use self rising flour and a little corn meal for crispiness.

I ate a lot of these as a kid, think my mom used crushed crackers instead of break crumbs, I get hungry for them sometimes....good stuff

2 5 oz cans Skinless and Boneless Salmon, Ready to Eat Salmon
(you can use the regular and debone it yourself, but ...)
1 cup bread crumbs
2 eggs

Mix thoroughly and fry in a small amount of oil until golden brown.

You can add chopped onions and peppers, if you like.

Tastes great when paired with rice, mushroom soup and sweet peas.

Im sure we have some shrimp, oyster, etc. lovers in here!!

to JanuarySnowAngel

Thank you for the votes on the "Foil Meal."

1. Mexican Cornbread

I pkg cornbread - I use Jiffy
I egg
1 can of Creamed Corn
1 pound Hamburger Meat
I small can of Green Chilies
I small can of Black Olives
I pkg of Taco Seasoning
1 pkg of shredded cheese - I use Fiesta Blend

Brown Hamburger meat, drain, mix in the green chilies and Taco seasoning

Mix cornbread with can of cream corn and 1 egg only

Coat pan bottom and sides - mine is 6X9 with oil

Place a layer of the cornbread mixture in bottom - being careful to save some for the top
Add Hamburger meat mixture
Add Cheese
Now layer the top with the rest of the cornbread mixture
Add black olives all over the top

Bake at 400

---

2. chessy potatoes and spam

cut potatoes into small size pieces ,boil till tender. drain add shredded cheese i use mild cheddar cheese, diced up and can spam add into pot. add milk and cook till cheese is melted . great granddaughters love it or you can use diced ham

---

3. Foil Meal

Ingredients:

Squares of HD aluminum foil
Raw Hamburg Patties (or Hot Dogs for picky kids)
Sliced Raw Potatoes
Corn on Cob (cut in 3)
Sliced Peppers
Sliced Onions
Cherry Tomatoes
Cheese
Salt/Pepper

1. Lay square of foil out.
2. Kids pile whatever foods from the list they want onto foil
3. Fold foil over tightly sealed.
4. Grill on low for roughly 30 minutes.
5. Cheese can be added once it's done.
6. Take off grill, open foil, let cool a bit for kids.
7. Dig in!
*If you're doing hot dogs, they don't take near as long.

**You can add any other foods you like to the list.

I had a bunch of kids last week and it was too hot to cook indoors. So, we got out an old Girl Scout recipe and grilled our "meals."

Ingredients:
Squares of HD aluminum foil
Raw Hamburg Patties (or Hot Dogs for picky kids)
Sliced Raw Potatoes
Corn on Cob (cut in 3)
Sliced Peppers
Sliced Onions
Cherry Tomatoes
Cheese
Salt/Pepper

1. Lay square of foil out.
2. Kids pile whatever foods from the list they want onto foil
3. Fold foil over tightly sealed.
4. Grill on low for roughly 30 minutes.
5. Cheese can be added once it's done.
6. Take off grill, open foil, let cool a bit for kids.
7. Dig in!
*If you're doing hot dogs, they don't take near as long.

**You can add any other foods you like to the list.

yw

I differently have to try this.....thanks for the post

Thank you everyone!

cut potatoes into small size pieces ,boil till tender. drain add shredded cheese i use mild cheddar cheese, diced up and can spam add into pot. add milk and cook till cheese is melted . great granddaughters love it or you can use diced ham

I buy the one at Walmart - think its like Monterey and Cheddar....says Fiesta on it

I start checking after 15 minutes, I like my cornbread on the crispy side so I take it out when it gets the color of brown I like on the top and a lot of brown around the edges...

This sounds amazing!! What combination of shredded Fiesta cheese do you use? How long do you leave it in the oven? Can't wait to dig into this!!

I dont normally post on here, as I hate cooking...lol...especially for just one person but this one I do fix and then eat on it for three days, its great warmed up too....

Mexican Cornbread

I pkg cornbread - I use Jiffy
I egg
1 can of Creamed Corn
1 pound Hamburger Meat
I small can of Green Chilies
I small can of Black Olives
I pkg of Taco Seasoning
1 pkg of shredded cheese - I use Fiesta Blend

Brown Hamburger meat, drain, mix in the green chilies and Taco seasoning

Mix cornbread with can of cream corn and 1 egg only

Coat pan bottom and sides - mine is 6X9 with oil

Place a layer of the cornbread mixture in bottom - being careful to save some for the top
Add Hamburger meat mixture
Add Cheese
Now layer the top with the rest of the cornbread mixture
Add black olives all over the top

Bake at 400

1 (20 ounce) package Simply Potatoes shredded hash brown potatoes (in the dairy section)
½ cup butter, melted
1 lb package of diced ham
2 (10.5 ounce) cans condensed cream of Mushroom soup
¾ cup sour cream
3 cups shredded Cheddar cheese

Directions
Put hash browns in a slow cooker. Pour melted butter over hash browns. Drop in diced ham. Pour in condensed soup and sour cream, stirring between each addition. Add Cheddar cheese.

I have also made this with Hidden Valley ranch mix. It does add something.

Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.

When I make this one, my daughter "steals" the leftovers, not that there is much left, and hides it from her family when she gets home so she can take it to work in her lunches.

1. Cheesy Ham & Potatoes

1 (20 ounce) package Simply Potatoes shredded hash brown potatoes (in the dairy section)
½ cup butter, melted
1 lb package of diced ham
2 (10.5 ounce) cans condensed cream of Mushroom soup
¾ cup sour cream
3 cups shredded Cheddar cheese

Directions
Put hash browns in a slow cooker. Pour melted butter over hash browns. Drop in diced ham. Pour in condensed soup and sour cream, stirring between each addition. Add Cheddar cheese.

I have also made this with Hidden Valley ranch mix. It does add something.

Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.


2. Hot Crack Dip

1 package (8 oz) cream cheese, softened

2 cups sour cream
2 cups shredded cheddar cheese
2-3 oz bacon bits
1 package (1 oz) ranch dip or seasoning mix

Layer all of the ingredients in a small slow cooker.
Cover and cook on LOW for 2-3 hours, or until hot and bubbly.
Stir to combine. Serve with chips, crackers or veggies for dipping.


3. Tuna melt toastie

Ingredients:

   Baguette or panini
   Tin of tuna, drained
   Butter
   Mayo
   Grated cheddar or mozzarella cheese 

Directions:
Take the tuna and mix in a bowl with a little mayo
Slice bread, butter and fill with tuna. Cover with grated cheese
Place under grill or in a panini / sandwich toaster
Toast until cheese is melted and bread is toasted


4. Simplest and Yummiest Cheese Danish Recipe

Ingredients:
2 cans of Pillsbury Crescent Rolls*
2 8oz pkgs of Cream Cheese, softened
1 egg
1 tsp vanilla
1 cup sugar
1 stick of butter, melted
cinnamon sugar to sprinkle

*Note: If you can find the Pillsbury Crescent Roll Dough in a full sheet, that works much better. I can find it in my grocery store.

Directions:
1. Blend cream cheese with egg, vanilla, and sugar. Mix well!
2. Open 1 can of crescent rolls BUT, do NOT break them apart. Lay them in the bottome of a 13x9 casserole dish.
3. Spoon cream cheese mixture evenly over bottom layer of unbaked roll dough
4. Lay the 2nd pkg of crescent roll dough over top of the cheese mixture.
5. Pour melted butter evenly over top layer of dough.
6. Sprinkle cinnamon sugar over top.
7. Bake 350 degrees for 30 minutes.
*Best served warm. But, you can refrigerate leftovers.


5. Cheese Spread

Ingredients:
4 ounces of the following creamy cheeses:

Cream Cheese
Blue Cheese or gorgonzola
Farmers cheese
Cottage cheese
Dill cheese
Pimento cheese
Ricotta Cheese
Goat Cheese
Leave all the cheese out of refrigerator till they are all softened.

Method:

Place all the cheese in a bowl big enough for all of them. Mix them all up together and make sure they are all incorporated..

Place in a bowl and chill. You can make it into a ball and place on serving platter and surround it with crackers, Pita chips, soft cut in triangles pita bread.. or any cracker that you enjoy.

Sounds delicious 😋

1 (20 ounce) package Simply Potatoes shredded hash brown potatoes (in the dairy section)
½ cup butter, melted
1 lb package of diced ham
2 (10.5 ounce) cans condensed cream of Mushroom soup
¾ cup sour cream
3 cups shredded Cheddar cheese

Directions
Put hash browns in a slow cooker. Pour melted butter over hash browns. Drop in diced ham. Pour in condensed soup and sour cream, stirring between each addition. Add Cheddar cheese.

I have also made this with Hidden Valley ranch mix. It does add something.

Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.

When I make this one, my daughter "steals" the leftovers, not that there is much left, and hides it from her family when she gets home so she can take it to work in her lunches.

It tends to be great as a cold cheese ball, too.

Sounds yummy!

1 package (8 oz) cream cheese, softened
2 cups sour cream
2 cups shredded cheddar cheese
2-3 oz bacon bits
1 package (1 oz) ranch dip or seasoning mix

Layer all of the ingredients in a small slow cooker.
Cover and cook on LOW for 2-3 hours, or until hot and bubbly.
Stir to combine. Serve with chips, crackers or veggies for dipping.

My daughter makes me have this at every family gathering.

This is one of my wife's favourite lunch snacks
(unknown photo)

Ingredients:

• Baguette or panini
• Tin of tuna, drained
• Butter
• Mayo
• Grated cheddar or mozzarella cheese

Directions:
Take the tuna and mix in a bowl with a little mayo
Slice bread, butter and fill with tuna. Cover with grated cheese
Place under grill or in a panini / sandwich toaster
Toast until cheese is melted and bread is toasted

Simplest and Yummiest Cheese Danish Recipe

Ingredients:
2 cans of Pillsbury Crescent Rolls*
2 8oz pkgs of Cream Cheese, softened
1 egg
1 tsp vanilla
1 cup sugar
1 stick of butter, melted
cinnamon sugar to sprinkle

*Note: If you can find the Pillsbury Crescent Roll Dough in a full sheet, that works much better. I can find it in my grocery store.

Directions:
1. Blend cream cheese with egg, vanilla, and sugar. Mix well!
2. Open 1 can of crescent rolls BUT, do NOT break them apart. Lay them in the bottome of a 13x9 casserole dish.
3. Spoon cream cheese mixture evenly over bottom layer of unbaked roll dough
4. Lay the 2nd pkg of crescent roll dough over top of the cheese mixture.
5. Pour melted butter evenly over top layer of dough.
6. Sprinkle cinnamon sugar over top.
7. Bake 350 degrees for 30 minutes.
*Best served warm. But, you can refrigerate leftovers.

What!? May it never be! I take a piece of cheese, slap in on that sammie, and in the immortal words of Emeril Lagasse - BAM!

Ingredients:
4 ounces of the following creamy cheeses:

Cream Cheese
Blue Cheese or gorgonzola
Farmers cheese
Cottage cheese
Dill cheese
Pimento cheese
Ricotta Cheese
Goat Cheese
Leave all the cheese out of refrigerator till they are all softened.

Method:

Place all the cheese in a bowl big enough for all of them. Mix them all up together and make sure they are all incorporated..

Place in a bowl and chill. You can make it into a ball and place on serving platter and surround it with crackers, Pita chips, soft cut in triangles pita bread.. or any cracker that you enjoy.

This recipe was made basically because my father was a "Real" cheese person.. Nothing was allowed in the house that was processed..

I make it on occasion and just keep it in a well sealed bowl and spread it on whatever it is I feel like having..

ENJOY

Thank you!

Thanks, Marylou! So happy your family likes it.

This is a great recipe!!! A favorite with my family!!!

Thanks to everyone that voted for my recipe! Gilbertei

Zucchini Cake


3 Eggs, beaten
1 C. Vegetable Oil
2 C. Sugar
2 tsp. Vanilla
2 C. Flour
3 tsp. Cinnamon
2 tsp. Baking Soda
1 tsp. Salt
½ tsp. Baking Powder
2 C. Zucchini, coarsely ground

Combine eggs, oil, sugar and vanilla. Mix well. Combine dry ingredients and add to oil mixture, mixing well. Stir in grated zucchini. Pour batter into greased and floured 10” Bundt pan, you can also use a 9X13, just adjust your time. Bake at 350 for 55 – 60 minutes if using the Bundt pan. Allow to cool for 20 minutes before removing from pan. Really good by itself, or with a cream cheese icing.

No mixer needed, just a whisk. I have also used a 9 X 13 pan and lessened the time. This is really tasty; lots of cinnamon flavor.

Thanks so much! I am trying to grow zucchini. I hope it does well. I haven't had any luck with squash. Hopefully the zucchini will do well. Thanks for the great recipe! Enjoy your weekend.

Thanks, it is a good way to use up when lots of squash or zucchini are coming in. I hope you do try and enjoy it.

Sounds delicious!

1. Chicken and pumpkin curry

Ingredients:

1x large chicken breast, cut into bite sized pieces
1x medium onion, finely chopped
2x cloves of garlic, crushed
12 oz / 350g cauliflower florets cut into small pieces
16 oz / 500g pumpkin, cut into small 1/2" cubes
2 oz / 50g frozen peas
Olive oil for frying
2x tsp garam masala
2x tblsp curry power
1/2x tsp chilli powder
1x tsp ground cumin
2x tsp paprika
1x tblsp tomato puree
1/2 pt / 275ml water

Method:

Heat oil in a large pan. Add onion a fry for a couple of mins until it sweats.

Add chicken & garlic and continue to fry until it starts to brown. Add garam masala and mix well whilst continuing to fry

Add the remaining ingredients and stir well. reduce the heat and simmer for around 30 mins

Serve with rice

---

2. Air Fryer Fried Zucchini

2 zucchini's Sliced about 1/4 inch thickness
Flour in one bowl and Bread Crumbs in another
2 eggs beaten

Dredge a slice at a time in the flour and then tap excess off then dredge in egg mixture.. then dip in bread crumbs. I did enough to go into my Air Fryer then placed the covered zucchini in the air fryer without edges touching..
Heated the Air Fryer to 400 degree F up then placed the tray into the air Fryer for 6 minutes then removed it and turned the tray full and then fried it for another 6 minutes.. As those are being fried finish the rest of the zucchini dredging in the flour then the egg then the bread crumbs.. After it was complete served it with Ranch Dressing, or the dressing of your choice..

---

3. Zucchini Cake

3 Eggs, beaten
1 C. Vegetable Oil
2 C. Sugar
2 tsp. Vanilla
2 C. Flour
3 tsp. Cinnamon
2 tsp. Baking Soda
1 tsp. Salt
½ tsp. Baking Powder
2 C. Zucchini, coarsely ground

Combine eggs, oil, sugar and vanilla. Mix well. Combine dry ingredients and add to oil mixture, mixing well. Stir in grated zucchini. Pour batter into greased and floured 10” Bundt pan, you can also use a 9X13, just adjust your time. Bake at 350 for 55 – 60 minutes if using the Bundt pan. Allow to cool for 20 minutes before removing from pan. Really good by itself, or with a cream cheese icing.

No mixer needed, just a whisk. I have also used a 9 X 13 pan and lessened the time. This is really tasty; lots of cinnamon flavor.

---

4. Squash Pie

4 Cups of peeled and cubed squash or zucchini
1 Medium onion, chopped
½ - 1 cup butter
1 tsp. oregano
1 tsp. basil
Salt and pepper
2 beaten eggs
2 Cups of mozzarella cheese
1 T. Dijon mustard
1 pie crust
Sauté squash, onion, butter, oregano, basil, salt and pepper for a while until tender. Cool slightly and mix in eggs and cheese. Spread the Dijon mustard in the bottom of the pie crust. Pour in squash mixture and bake at 350° for about 30 minutes.

The recipe that I followed said before putting them in the Air Fryer to spray it with some type of oil.. I have olive oil PAM spray and also keep a sprayer bottle filled with Extra Virgin Olive oil.. My fave is the Pompeian Robust E V Olive oil..

Last night I did a piece of steak that was about 3 X 5 x 1 inch thickness and I put it in the Air Fryer and set it for 400 degrees, and cooked it for 6 minutes each size and they came out to about Medium well. I'm more a chase after a cow and slice off a piece of steak and cook it till it barely stops mooing.. LOLOLOL

I love using my air fryer, do you need to spray a little Olive Oil in first? Did they stick?

Technically I am just a newbie with using the Air Fryer. It's less oily and not as messy to have to stand over a hot stove with hot oil spattering all over the place.. Since my husbands first heart attack I've changed from Frying things in the hot oil to doing things in an oven.. It's basically healthier to use the oven or now the Air Fryer..

Don't think I've ever eaten anything done in an air fryer

I used my daughters Ninja and it only has the one tray, but also used my Emerill Lagassi's 8 in one oven and used the Tray that was basically open grid and it worked in that also.. I happen to love both of the Air Fryers..

Always wondering which tray to use in the air fryer?

I'm going to give this a try soon. Sounds good

Both sound delicious!!

I've done a variation with butternut squash too

This sounds AMAZING!!

(unknown photo)

Ingredients:

• 1x large chicken breast, cut into bite sized pieces
• 1x medium onion, finely chopped
• 2x cloves of garlic, crushed
• 12 oz / 350g cauliflower florets cut into small pieces
• 16 oz / 500g pumpkin, cut into small 1/2" cubes
• 2 oz / 50g frozen peas
• Olive oil for frying
• 2x tsp garam masala
• 2x tblsp curry power
• 1/2x tsp chilli powder
• 1x tsp ground cumin
• 2x tsp paprika
• 1x tblsp tomato puree
• 1/2 pt / 275ml water

Method:

Heat oil in a large pan. Add onion a fry for a couple of mins until it sweats.

Add chicken & garlic and continue to fry until it starts to brown. Add garam masala and mix well whilst continuing to fry

Add the remaining ingredients and stir well. reduce the heat and simmer for around 30 mins

Serve with rice

I didn't realise courgette / zucchini were squashes

I just made this a few days ago and it came out totally Awesome..

2 zucchini's Sliced about 1/4 inch thickness
Flour in one bowl and Bread Crumbs in another
2 eggs beaten

Dredge a slice at a time in the flour and then tap excess off then dredge in egg mixture.. then dip in bread crumbs. I did enough to go into my Air Fryer then placed the covered zucchini in the air fryer without edges touching..
Heated the Air Fryer to 400 degree F up then placed the tray into the air Fryer for 6 minutes then removed it and turned the tray full and then fried it for another 6 minutes.. As those are being fried finish the rest of the zucchini dredging in the flour then the egg then the bread crumbs.. After it was complete served it with Ranch Dressing, or the dressing of your choice.. And..

Enjoy..

Thanks!

That squash pie sounds YUMMY!

Here you go, I just posted my 2 favorites. Hope you get to try them. One sweet and one savory. Gilbertei

3 Eggs, beaten
1 C. Vegetable Oil
2 C. Sugar
2 tsp. Vanilla
2 C. Flour
3 tsp. Cinnamon
2 tsp. Baking Soda
1 tsp. Salt
½ tsp. Baking Powder
2 C. Zucchini, coarsely ground

Combine eggs, oil, sugar and vanilla. Mix well. Combine dry ingredients and add to oil mixture, mixing well. Stir in grated zucchini. Pour batter into greased and floured 10” Bundt pan, you can also use a 9X13, just adjust your time. Bake at 350 for 55 – 60 minutes if using the Bundt pan. Allow to cool for 20 minutes before removing from pan. Really good by itself, or with a cream cheese icing.

No mixer needed, just a whisk. I have also used a 9 X 13 pan and lessened the time. This is really tasty; lots of cinnamon flavor.

4 Cups of peeled and cubed squash or zucchini
1 Medium onion, chopped
½ - 1 cup butter
1 tsp. oregano
1 tsp. basil
Salt and pepper
2 beaten eggs
2 Cups of mozzarella cheese
1 T. Dijon mustard
1 pie crust
Sauté squash, onion, butter, oregano, basil, salt and pepper for a while until tender. Cool slightly and mix in eggs and cheese. Spread the Dijon mustard in the bottom of the pie crust. Pour in squash mixture and bake at 350° for about 30 minutes.