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Patty Craig; A Slice Of Time

One of my favorite things to do is spend some time cooking in my kitchen. Cooking is peaceful and purposeful. The recipes below are easily prepared and come from friends and family.

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Jeannie’s Taco Salad

Ingredients:

Shredded lettuce

Diced tomatoes

1 pkg. shredded cheese

1 bottle Ranch dressing

2 cans Ranch beans or chili beans, drained

1 bag original Fritos

Directions:

Combine all ingredients and stir right before eating. 

Note: If making ahead, hold the Fritos and add just before serving.


Cheeseburger Sliders

Ingredients:

2 lb. low-fat ground beef

½ T. olive oil

1 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

½ large yellow onion, finely diced

¼ c. mayonnaise

8 slices medium cheddar cheese

6 oz. shredded cheddar cheese (or use more sliced cheese)

24 dinner rolls

2 T. melted butter, plus more to grease baking sheet

Optional: 1 T. sesame seeds

Directions:

Preheat oven to 350 degrees. Butter the bottom of a rimmed baking sheet. Place a large skillet over medium-high heat with ½ T. olive oil. Add diced onion, then ground beef and break up with a spatula. Season with salt, pepper and garlic powder. Sautee over medium-high heat, breaking up the beef and cook until just cooked through then remove from heat. Tilt the skillet to spoon off and discard excess fat or drain and return to the skillet. Stir in mayonnaise. Cut the buns in half. Place bottom half of dinner rolls on buttered baking sheet and line bread with sliced cheese. Spread ground beef mixture evenly over the sliced cheese, using the back of a spatula to square off the edges. Cover the ground beef with the shredded cheese. Place the top of buns, cut side down, over the burgers. Brush the tops with 2 T. melted butter and sprinkle tops with sesame seeds. Bake at 350 degrees for 15 minutes, or until cheese is melted and tops are golden brown.


Potato Casserole

Ingredients:

3 lbs. red potatoes, cooked, peeled and cubed

1 bunch green onions, chopped (the white and the green)

8 T. salted butter, melted

16-oz. sour cream

16-oz. shredded cheddar cheese, divided

1 tsp. salt

½ tsp. pepper

Directions:

Wash potatoes, then boil until tender. Set aside to cool. Grease a 9x13-inch baking dish. Chop the green onions. Preheat the oven to 350 degrees. Peel and dice the cooled, cooked potatoes. Combine butter, sour cream, 8-12 ounces of cheese (set aside the remainder of the cheese for the topping), salt and pepper. Add the diced onions and diced potatoes to the mixture and stir.  Pour into the greased 9x13-inch pan. Sprinkle the remainder of the cheese over the top. Bake at 350 degrees for 40 minutes or until bubbling and brown. If browning too quickly, cover with foil.


Tuna Alfredo Casserole

Ingredients:

8 oz. (4 cups) wide egg noodles

1 T. salted butter

1 jar Alfredo sauce

1/3 c. milk

1 12-oz. can water-packed tuna, drained and broken into small chunks

1 15-oz. can green peas, drained

½ c. shredded parmesan cheese

Directions:

Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with non-stick cooking spray. Cook egg noodles according to package directions; drain and return to the pan. Stir in the butter, milk, and Alfredo sauce. Add the drained tuna and the drained green peas. Stir to mix well. Pour into the baking dish. Sprinkle with parmesan cheese. Bake at 350 degrees for 20 minutes or until thoroughly heated and bubbling with the cheese melted. 


Peanut Butter Cookies

Ingredients:

1 1/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup creamy peanut butter

1/2 cup (1 stick) unsalted butter, softened

3/4 cup packed brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Sugar for sprinkling, optional

Instructions:

Preheat oven to 350°F. Line two baking sheets with parchment paper. Combine the flour, baking soda and salt in a medium bowl, and set aside. In the bowl of a stand mixer or in a large mixing bowl, beat peanut butter, butter and both sugars, until light and fluffy. Add in the egg and vanilla, mixing well. Gradually add in the flour mixture on low speed. Stir/mix until dough forms. Using a large cookie scoop or tablespoon, form tablespoons of dough balls. Place balls of dough onto prepared cookie sheet. Leaving space for spreading (Optional: For a sparkle look, sprinkle the tops of the dough with granulated sugar.). Place baking sheet in freezer for 5 minutes, allowing cookies to set up. Bake in 350-degree oven for 10 to 12 minutes, or until edges are slightly browned, and remove from oven. Let cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely. Store in an airtight container for up to 5 days.


Chocolate Chip Pie

Ingredients:

1 unbaked 9-inch deep-dish pie shell

2 large eggs

½ c. all-purpose flour

½ c. granulated sugar

½ c. packed brown sugar

¾ c. (1 ½ sticks) butter, softened

11.5 oz. milk chocolate chips

Directions:

Preheat oven to 325 degrees. Beat eggs in large mixing bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in softened butter. Stir in chocolate chips. Spoon into pie shell. Bake for 50 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack.

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Michael Strahan said, “If you’re not the one cooking, stay out of the way.…” (Cooking Quotes - BrainyQuote). Sound advice. After all, distractions can result in cooking disappointments.


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