HOME MADE with LOVE

I love Twice Baked Potatoes, but I really don't like to mess with taking the insides out mashing them up with a bunch of goodies and then stuffing the insides back into the skin, so I have come up with a way that my family loves. 6 potatoes (red or white whatever you prefer) peeled, and cubed 1/4-1/2 cup Milk (Start with a 1/4 and then add as you see fit) 3 Tablespoons of Butter 3/4 cup Cottage cheese 1/4 cup Parmesan Cheese 2 Cup Shredded Cheese (your choice) reserve 1 cup 1 Tablespoon prepared mustard (I use a spicy mustard) Salt and pepper to taste Garlic to taste 1.  Peel and cube potatoes and put them in a large sauce pan on High heat bring to boil and continue to boil until potatoes are soft.  Drain off water. 2.  Add Milk, Butter, Cottage Cheese, Parmesan Cheese, 1 cup of shredded cheese, and mustard. Add salt, pepper and garlic as you wish.  Mix until blended (there will be a few lumps).  3.  Spray 9 x 9 inch glass baking dish a...

When my parents would have a party at our house when I was growing up my mom would make these super yummy appetizers.  2 Cans of whole water chestnuts, drained 15 slices of bacon 1/2 cup dark brown sugar 1/2 cup ketchup 1 tablespoon vinegar 1 tsp Dijon mustard a sprinkle of garlic powder 1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or foil.  Set aside.  Drain the cans of Water chestnuts.  Cut slices of bacon in half.  Wrap a slice of bacon around a water chestnut and secure with a wooden toothpick. 2.  In a small sauce pan, combine brown sugar, ketchup, vinegar, mustard and garlic.  Bring to a boil over medium heat;  reduce heat to medium low and cook for 5 minutes or until sauce thickens, stirring occasionally.  Remove from heat.  3.  Carefully dip each wrapped water chestnut into sauce;  gently tap against edge of saucepan, to remove excess sauce and place on pan.  Bake 18-...

I have been looking at this yummy recipe for awhile now and as soon as I am feeling good enough I am going to make these bars.  I will however be using Almonds instead of Pecans, so it will have to be called Almond Praline Cookie Triangles.  This recipe is from The Pampered Chef  and as always I have given my own twist to it!!  I also will be adding the ingredient:  LOVE when I make it!! Crust: 2 1/2 Cups all-purpose flour 3/4 Cup Powdered Sugar 1 Tsp baking soda 3/4 cup (1 1/2 sticks) butter (always use butter) Filling: 3 cups pecan halves divided (I will be using Almonds) 2 cups packed Dark Brown Sugar 3 eggs 4 Tbls butter, melted 1 Tsp Pure Vanilla 1/4 tsp salt Powdered Sugar 1.  Preheat oven to 350 degrees.  For crust, combine flour, powdered sugar and baking soda in medium bowl.  Add butter;  mix until crumbly.  Lightly press crumb mixture over the bottom of 9 x 13 inch bar pan (lightly sprayed).  lightly roll...

Okay so I am not the biggest fan of Tater tot Casserole, but my hubby asks for it quite often.  There are many different variations of this popular casserole. Some add corn, others add peas, some add carrots and still some add rice.  The favorite around this house hold is Green Beans!!  So here is the recipe I have used since we were married almost 10 years!! Preheat oven to 350 Spray a 9X13 inch glass baking dish 1 pound ground beef (I have used ground turkey as well) browned and strained 1/2 envelope of Onion Soup Mix 2 cans of green beans (french cut or whole beans) 1 can evaporated milk 2 cans cream of mushroom or cream of chicken soup A handful of shredded cheddar cheese A bag of tater tots 4 slices of American Cheese Salt and pepper to taste 1.  In a large saute pan brown the ground beef with the Onion Soup Mix, drain and place in the bottom of the glass baking dish. 2.  In a large bowl combine 1 can of evaporated milk and the 2 cans of cr...

Apple Filling: 2 Apples (any kind you like) 2 Tablespoons of butter 1/2 cup packed Dark Brown Sugar 1 teaspoon Cinnamon Pancake: 1/2 cup all-purpose flour 1 tablespoon white sugar 1/4 tsp salt 2 Large Eggs 1/2 cup milk (2% works best) 2 teaspoons butter, melted Warm Maple Syrup 1.  Preheat oven to 400 degrees.  Spray a round baker with non stick cooking spray.  For apple filling, peel core and slice apples.  Then take the slices and cut them in to small chunks.  Melt butter in a small sauce pan over medium/high heat.  Add apple, dark brown sugar and cinnamon.  Cook  for 20 minutes or until the apples are very tender.  2.  Meanwhile, for the pancake, combine flour, white sugar and salt in a bowl.  Whisk together eggs, milk and melted butter.  Add egg mixture to flour mixture; whisk until dry ingredients are moistened (batter will be slightly lumpy).  Pour batter into round  baker. Spoon  the appl...

I love this Spinach dip and just have to share it. 1 packet (10oz) Ranch Dip Mix 1 container (16 ox) sour cream (not fat free) 1 can of sliced Waterchestnuts (diced) 10-14 ounces of frozen (thawed) or fresh Spinach (don't use canned) A dash of Sea Salt A dash of Pepper A dash of Garlic salt Mix all together till well blended.  Cover and put in fridge overnight or at least 8 hours.  Serve with chunks of  Dark Rye Bread and Sour Dough Bread. Yummy!!  Enjoy

2 pkgs. Crescent Rolls 1 tsp Vanilla 2 pkgs. Cream Cheese (8oz ea) 1 egg yolk 1 cup sugar Topping: 1/2 cup Sugar 1 tsp. Cinnamon 1 Egg White In ungreased 9 X 13in pan, lay 1 pkg crescent rolls on bottom (like a sheet of dough).  Beat together Cream cheese, vanilla, egg yolk and sugar.  Spread this filling on top of crescent roll dough in pan.  Place second pkg of rolls on top.  Beat egg white and brush on top.  Sprinkle sugar and cinnamon over egg white.  Bake at 350 degrees for 35 minutes or until done.