Potato Boats ~Twice Baked Potatoes

I love having a few bags of these in the freezer.
 Whenever I make them I always make a big batch
while I'm at it and freeze the extras.  

Stuffed potatoes go great any grilled meat.

 We'll have two with our steak dinner tonight.

I freeze the extras on a cookie sheet until solid,

then  pop them, two in each sandwich bag, 

In the freezer for future easy dinners.

 First, bake or microwave russet potatoes
until soft. Cut in half and scoop out leaving
about 1/4 inch potato in shell..

 Mash with remaining ingredients.

 Mix in sour cream.

 Evenly distribute among potato shells.

I sprinkled the top with minced chives, a

little more cheese and a dash of paprika.

 These are frozen and I can let them thaw and 
bake in a toaster oven  (bake longer if still frozen).
The ingredients are very flexible to adjust to 
your liking. Here's how I make mine. 

Twice Baked Potatoes

6 large baking potatoes

1-1/2 t garlic salt

1/4 to 1/2 t pepper

1/4 C butter

1 C milk

1/2 C sour cream

2 C shredded Cheddar cheese

5 green onions, thinly chopped

 or 4 T minced c hives

paprika for garnish

Pierce skin of potatoes and bake @ 425º for about

50-60 minutes, until tender. Slice potatoes in half and 

scoop out the pulp into a bowl. Mash with milk, butter, 

garlic salt, and pepper, until fluffy. Stir in the sour cream, 

half the cheese and half the chives. Spoon the  mixture 

into the potato skins, dividing evenly. Sprinkle with

 the remaining cheese and chives. Sprinkle a little

paprika on top for color. Refrigerate until needed or bake

 right away at 375º for 15 minutes. You can freeze extras

on a cookie sheet and when solid pot them into 

plastic bags. Thaw before baking.

Enjoy!

links:  Between Naps on The Porch

Read more »

Corn Pudding

This recipe is just a tiny bit different 

from my corn souffle casserole.

Mixed up and ready for the oven.

 We're having BBQ chicken for dinner tonight and
I think corn pudding/souffle/casserole
is the perfect side dish for BBQ.

 It mixes up in minutes and is a
great pot luck dish too.

It's from Susan Branch. Love reading 

her blog and books. I am a fan.

Her recipes are beautifully illustrated.

 Now I've discovered it's also great for brunch, or

just heat up the leftovers with maple syrup
the next day. 

Corn Pudding

1~14oz can corn, drained

1~14oz can creamed corn

1 C sour cream

1/2 C butter, melted

1 egg, beaten

1 box Jiffy corn muffin mix

1/4 t cayenne

1/4 t paprika for the top

Mix first 7 ingredients and pour into a

buttered 9" square baking dish. Sprinkle 

the top w/paprika, bake in a 350º for 1 hr.

p.s. It's great with warm maple syrup for

brunch too. 8 servings.

Enjoy!

Links: Savvy Southern Style,
Between Naps On the Porch,
Common Ground, Rattlebridge Farm,
My Romantic Home

Read more »

Lemon-Herb Stuffing

Lemon herb stuffing with

with mushrooms, celery, onions, 

and lots of chopped fresh parsley.

 I usually double this recipe so that I have lots 

for Thanksgiving dinner and can put several 

bags in the freezer for roast chicken dinners

 later in the year.

I use the herbed cubed stuffing in a bag.

Chop all the vegetables and begin adding them to

the pan with hot butter starting with the 

onions and celery then adding

 the sliced mushrooms. Saute for about 5 minutes.

 Stir in the seasonings.

Add the stuffing and chicken broth.

 Toss well and add a good squeeze of lemon juice.

 Lots of chopped fresh parsley is a must.

 Toss well and you're ready to stuff your bird

 or refrigerate until needed.

I love having a few of these bags of stuffing in

the freezer. They turn a roast chicken 

into the perfect Sunday dinner. 

Lemon~Herb Stuffing

Ingredients

• 1 12 oz bag Pepperidge Farm Herb Stuffing Cubes
• 1 C chopped onion, about 1 medium
• 1 C chopped celery, about 2 stalks celery,
• 1 C sliced fresh mushrooms, about 4 -oz
• 1/2 C chopped fresh parsley
• 2 t thyme
• 1/4 t salt
• 1/4 t pepper
• 1/2 stick butter
• 2 C Chicken broth (or hot water with 2t chicken bouillon or cubes)
• Juice of 1/2 large lemon about, 2 T lemon juice

Directions

Heat the butter in a large skillet until bubbly. Add vegetables and saute until tender. Add seasonings. Remove from heat. Add to the stuffing in a large bowl. Add the broth and lemon juice, add the fresh parsley tossing well. Stuff turkey cavity and nech cavity. Freeze extra stuffing in quart-size freezer bags flattened to use for your next roast chicken dinner. Find my recipe for perfect roast chicken HERE.

Enjoy!

passed down from Grandma Daisy

Links: No Minimalist Here,
Savvy Southern Style,
Between Naps On The Porch
Coastal Charm,
Confessions Of A Plate Addict

Read more »

Homemade Rice-a-Roni

If you want something  a little more interesting 

than plain rice you can jazz it up 

with just a few simple ingredients.

This is good side to serve with grilled food like: 

chicken, salmon or flank steak.

You have everything you need in your pantry.

Snap spaghetti into small pieces until it fills 1/2C.

Measure out all the seasonings before starting. 

This makes it easier to add quickly.

You can adjust the seasonings to suite your taste.

Saute the broken spaghetti and rice in butter.

Stirring until golden.

It's already starting to smell good!

Stir in the seasonings.

Add the broth. You can use canned or bullion

 and water. I've made it with beef broth too.

Bring to a boil then reduce heat to low 

and simmer covered for about 20  minutes. 

Most of the liquid will have been absorbed.

Fluff and serve.

Leftovers are good too.

Homemade Rice-a-Roni
1 C white (regular long grain) rice
1/2 C pasta, (spaghetti) broken into small pieces
2 T butter
3 C chicken broth
2 T parsley flakes
1/2 t garlic powder
1/2 t onion powder
1/4 t pepper
1/4 -1/2 t seasoned salt (depending of saltiness of broth)

Melt the butter in a large skillet and saute the rice and pasta until golden, stirring often. Stir in all the seasonings, then add the broth. Bring to a boil, then reduce heat to low and simmer covered until the liquid had been absorbed and the rice and pasta are tender, about 15-20 minutes. Fluff with a fork a few times. If it is still too wet,  let it sit on low with the lid off a few minutes.

Enjoy!

Links: Between Naps On The Porch

Read more »

Seasoned Rice Mix

Mix up a batch of this seasoned rice mix

for your pantry or as small gifts.

 Uncle Ben's and a few seasonings.

 Combine all ingredients in a large bowl
and whisk to combine well.

Divide mixture into 3 containers.

Snack size Ziploc bags are a perfect fit.

 I formed plastic wrap on the bottom of
a glass before inserting into a mug.
I have lots of Christmas mugs that I pick up
when thrifting. See my collection HERE.

Add  directions, and ribbon and it

make a nice little food gift in a Christmas mug. 

It can be part of a gift basket, 

or just tuck in a check for your Christmas tips 

to all the people whose services you have used

 throughout the past year; mailman, yardman, salon, 

dog groomer etc.  

Seasoned Rice Mix

3 C uncooked long-grain rice

Uncle Ben's

1/4 C dried parsley flakes

2 T chicken bouillon granules

2 t onion powder

1/2 t garlic powder

1/4 dried thyme

Stir together all ingredients, mix well.

 Place 1 C mixture into 3 airtight containers.
Or store in one large container and scoop out
the amount you need to prepare;
 measuring 1 part rice to
2 parts water. 

~~~~~~~~~~~~~

Directions for gift card

Combine 2 C water, 1 T butter and rice mix

in a saucepan and bring to a boil, stir and

cover. Reduce heat and simmer for 20 minutes.

Fluff with fork and serves. 

4 servings

Enjoy!

Links: Between Naps On The Porch,
Somewhat Simple

Read more »

Corn Souffle Casserole

This sweet corn casserole is a cross between
 a souffle and a corn pudding.

It's a favorite side to serve with BBQ
ribs or chicken, baked ham or meatloaf.

 Ingredients; cans of corn, butter, eggs, sugar,

sour cream and a box of Jiffy Corn Muffin Mix.

Use the butter wrapper to butter a 2 qt.
(round or rectangular) casserole. 

 Melt the butter in the microwave for 1 minute.

 Whisk in all the ingredients adding the

  muffin mix last.

Pour into the  casserole.

 Bake in a 350 oven for 1 hour until golden and puffed.

 Serve.

This casserole will serve 8-10. 

When I make this I freeze dinner-sized

portions for us to have with another dinner.
Oh! leftovers are  also good warmed in the
morning with heated maple syrup.

Corn Souffle Casserole

1 can (15oz) creamed corn

1 can (15oz) whole corn kernels-do not drain

1 stick butter, melted

1 C (8oz) sour cream

2 eggs, slightly beaten

1/4 C sugar

1 box (8oz) Jiffy Corn Muffin Mix

-------------------------

In a large bowl melt the butter in the microwave

 for 1 minute. Whisk in the remaining ingredients 

adding the muffin mix last. Pour into a greased 

2 qt. casserole. Bake @350 for 1 hour
until puffed and golden.
optional: Top with 1 C shredded cheese
Swiss or Cheddar the last 15 minutes.
Fiesta Corn Casserole: add 1 can (4.5-oz)
chopped green chilies, 1 t cumin, 1/4 t cayenne.
Replace the regular niblets with the fiesta style.

Enjoy!

Read more »