(My version)

You need 4-6 potatoes. I prefer the Yukon gold ones, for potato salad. Russet works also, though.

About 1 cup of mayonnaise

About 1 Tbs yellow mustard

Sweet pickle relish. It HAS to be the sweet relish. I put in 3-4 Tbs.

4 hard boiled eggs (chopped)

About 1/2 cup finely chopped celery

1-2 teaspoons of sugar

Paprika

Peel, dice, and boil potatoes, until tender. About 20 minutes. Drain. Mix in mayo, mustard, sweet relish, eggs, sugar, and celery. Sprinkle with paprika. Refrigerate. That’s it!

Also, looks like plans have already changed. Justin and Jackie are heading over here. We’re going to hang out for awhile, tonight. 😊

You Need:

6 slices of Texas toast (thick sliced bread)

1/2 lb. sausage

1/2 lb. bacon

2 Cups shredded cheddar cheese

12 eggs

Cook the sausage and bacon. Lightly spray a 9×13 baking dish with nonstick cooking spray. Place the bread on the bottom of the pan. Beat eggs in a bowl, and pour over the bread. Crumble sausage and bacon over the eggs. Spread cheese on top. Cover. Bake at 350 for about an hour.

I always prepare this on Christmas Eve, and put it in the fridge, so it’s ready to go in the oven on Christmas morning. I decided to make it this morning, for the family. It’s easy, filling, and they love it!

I was trying to come up with something different I can make the kids for breakfast. I rummaged through my fridge, and saw I had a tube of crescent roll dough in there. I haven’t made these in awhile, but it’s super easy, quick, and yummy.

You need a tube of crescent roll dough. I always buy Publix, Walmart, or Kroger brand. I really don’t see any difference between Pillsbury, versus store brand, with these.

Melt about 2 Tbs butter. I like to make them real buttery, so you may use less, but that’s what I use. Unroll your crescent dough, and separate into the individual rolls. Brush some of the butter on the insides of each of your crescents. Sprinkle some cinnamon and sugar on them. Then, roll them corner to corner, as you would if you were making plain ones. Brush some more butter on the tops of each crescent roll. Sprinkle some more cinnamon and sugar on top. Bake at 375 for 8-10 minutes.

For icing, I mix a cup of powdered sugar, 1/4 tsp of vanilla, and a little milk. Start with about 1 tsp of milk, stir, and add additional teaspoonfuls until you get the consistency you like. When the rolls are done baking, drizzle the icing on top.

This is just another one of my random recipes. As usual, not particularly low fat, but delicious! 😆

You need:

About 6 cups of shredded hashbrown potatoes

8-10oz of sour cream

1 can of cream of mushroom soup

16oz of shredded cheddar cheese

1 cup of milk

Preheat oven to 350. Spray a 9×13 baking pan with non stick spray. Mix hash browns, milk, cream of mushroom, and cheese. Cover. Bake for 50 minutes. Remove cover. Stir in sour cream. Serve 🙂

This is a popular dish we bring to potlucks. I also make it just for fun, sometimes. Makes an easy, inexpensive, and filling side to add to any suppers where potatoes would be good.

If you haven’t seen the movie “A Christmas Story”, that’s probably going to be a weird title! There’s a scene in it, where the younger brother doesn’t want to eat his Mama’s meatloaf, and he says “meatloaf beetloaf…”. We’ve seen it so many times, that’s what popped into my head, as I was writing this. 😆

We have a deep freezer full of beef and pork. Every time Adam’s brother sends a cow or pig to the butcher’s, we go in half. I’ve played around with different ways to make meatloaf, and discovered that 2 pounds of ground beef, and 1 pound of ground pork makes it amazing! I use these McCormick seasoning packets,

I use 2 packets, since it only calls for 2 pounds of ground beef. I beat 2 eggs in a bowl. That’s important to do, before you mix into everything else. Then, mix 1/2 to 2/3 cup of milk, 1/4 to 1/2 cup dry breadcrumbs, and the beaten eggs in with the meat. Lightly spray the bottom of a 9×13 baking pan with cooking spray. Bake at 375 for about an hour. When it’s done, I like to spread ketchup over the top. It’s super simple, but everybody here loves it.

Note: Make sure to use lean ground beef and/or turkey. I’m also using the one pound of unseasoned ground pork.

I’m making honey cornbread, and green bean casserole, to go with. We’re also having some raw broccoli and carrots, with Ranch dip.

I got this recipe from this old cookbook I found at a garage sale, a long time ago. It’s so easy and so yummy! I like to make mine in my Ninja cooker, but you can also make it on the stove.

I have a whole collection of old cookbooks. I love to go through them and find ideas for things ❤️

Y’all, my recipe is nothing special. It’s literally the one you’ll find anywhere, but I’ll share it for anyone who would like it 😊

2-3 cans French style green beans

1 can cream of mushroom soup

Milk

Fried onions

You mix the green beans, soup, and fill the soup can about 2/3 full of milk. Pour the milk in and stir. Bake at 350 for about half an hour. Top with fried onions. Bake another 5-10 min. Wah-la! Green bean casserole 😋

There’s a thing called “Shepherd’s Pie”, a lot of folks make. I like to make a version of that, I call “Cheeseburger Pie”.

You need:

About 4 Cups cooked mashed potatoes

2 cans cut green beans

1 can tomato soup

1-2 pounds ground beef or turkey

Cheese (Velveeta, shredded cheddar, any kind you like really)

Brown ground beef/turkey. In a large casserole dish, mix ground beef, tomato soup, green beans, and cheese. Top with mashed potatoes. Bake uncovered for about 25-30 minutes at 350 degrees.

This can be served with dinner rolls, if you want a little something more to go with.

I’m planning my menu, for the rest of the week. This is one of the things I’m thinking I’ll cook for supper. Just thought I’d share 🙂

This is a recipe I have perfected, over the years. I have a secret ingredient, that I’m going to share with my friends here in “blogland”.

You’ll need:

2 pounds ground beef or turkey

2 packets taco seasoning

Large soft tortillas

Shredded cheese (I buy the “fiesta” or “taco” blend sold in all the grocery stores here)

Nacho cheese

Lettuce

Diced tomatoes

Tortilla chips

Catalina dressing

Enchilada or taco sauce

To prepare:

Brown ground beef/turkey. Add the taco seasoning, following the directions on the packet. Simmer for a few minutes on low heat. Place one tortilla inside of a baking pan. The pie pans work perfectly, but you could use a square one. I make ours using 2 pie pans. Spread about 1/2 cup of the ground beef onto tortilla. Top with about 1/4 cup of the shredded cheese. Layer on another tortilla. Repeat the beef and cheese. After you’ve got 3-4 tortillas layered in the pan, spread beef and cheese, and add the enchilada sauce and nacho cheese on top, as well. Bake at 350 for about 10-15 minutes. While it’s baking, shred the lettuce and mix it with about 1/2 to 3/4 cup of the Catalina dressing, coating all of the lettuce. Once it’s out of the oven, spread the lettuce and diced tomato over the top. Take a handful of the tortilla chips and crunch them up with your hands. Then spread those over the top. Your taco lasagne is ready to eat! This is Adam’s most favorite thing that I make 😊