Monday, July 3, 2017

Casey's Potato Salad

6 Russet Potatoes
6 Red Potatoes
6 Hard Boiled Eggs rough chopped
3 Dill Pickles diced into bite size pieces
1/3 Cup Vinegar
1 TBS Mustard
Best Food Mayo

Cut red potatoes in half, cut russets to similar size boil until tender. Peel russets and cube all potatoes into bite size pieces. Mix Vinegar, mustard, mayo, salt and pepper and pour over potatoes and stir well. Add pickles and eggs and mix well. Chill.

Baked Beans

55 Oz Baked Beans
1 Medium Onion Chopped
1/4 C Brown Sugar
1/4 C Molasses
1 TSP Salt
1/8 TSP Pepper
1/4 C Barbecue Sauce
1 TBS Mustard
15 Oz Stewed Tomatoes

Mix everything together and bake at 275 degrees for at least 2 1/2 hours uncovered.

Sunday, August 17, 2014

Erica's Balsamic Dressing

1 Cup Extra Virgin Olive Oil
4 TBLS Country Dijon Dressing
1 TSP Salt
1/8 Cup Maggi Seasoning (liquid)
3/4 Cup Balsamic Vinegar
1/2 Cup Water
1/2 Onion Grated
1 TBLS Crushed Garlic
Pinch of Sugar

Blend together in blender

Sunday, December 29, 2013

Pizza Dough

1 1/2 cups warm water
2 tablespoons olive oil
4 1/4 cups all purpose flur
2 teaspoons salt
2 teaspoons sugar
2 teaspoons dry yeast

Place all ingredients in the order listed in bread machine. Use dough setting. When done roll dough onto a lightly floured surface and roll out to desired size and shape. Bake at 500 degrees for 10 - 15 minutes watching closely.

Saturday, November 30, 2013

Moscow Mule Cocktail

1 1/2 cups Mint-Flavored Vodka, recipe follows
1 1/2 cups Ginger Simple Syrup, recipe follows
2 cups sparkling water
Garnish: fresh mint sprigs, lemon slices, lime slices


For each cocktail, fill a cocktail shaker with 1/4 cup of ice. Add 1/4 cup Mint-Flavored Vodka, 1/4 cup Ginger Syrup and 1/3 cup sparkling water. Shake and pour into a tall glass or flute. Garnish with fresh mint sprigs, lemon slices and lime slices just before serving.

Mint-Flavored Vodka:
2 large bunches fresh mint
One 750-milliliter bottle vodka

Place the mint in a 2-quart pitcher. Pour the vodka over the mint and cover with plastic wrap. Allow the mixture to stand for at least 3 days at room temperature.

Ginger Simple Syrup:
1 cup sugar
One 3-inch piece fresh ginger, peeled and chopped

In a small saucepan, combine the sugar, 1 cup water and the ginger over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.

Saturday, December 22, 2012

Creamy Chicken and Sun Dried Tomato Pasta

8 oz bow tie pasta
2 chopped shallots
1 clove minced garlic
1 tblsp Olive Oil
2 whole chicken breasts diced bite size
1/4 cup chicken broth
1/4 cup chopped fresh basil
1 tblsp chopped parsley
1 10 oz alfredo sauce
3/4 cup sundried tomatoes
1/3 cup milk
1/2 cup parmesan cheese
1/4 tsp pepper

Start pasta. Cook and drain.

Cook shallots and garlic in olive oil. Add diced chicken and cook through. Add broth, basil and parsley. Combine everything in a bowl. Sprinkle with additional cheese. Bake covered for 15 minutes. Uncover and bake additional 10 minutes.

Wednesday, May 30, 2012

Homemade Ice Cream in a Bag

2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag

1.Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.

2.Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.

3.Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too! Serves 1.
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