Mississippi Mud Potatoes

 

Ingredients

6 cups potatoes, peeled and diced

1 cup cheddar cheese, shredded

3/4 cup mayonnaise

1 cup bacon, cooked and crumbled

3 teaspoons garlic, minced

1/2 cup onion, chopped

How to Make Mississippi Mud Potatoes

Preheat the Oven:

Preheat your oven to 325°F (163°C). Prepare a 9×13 baking pan by greasing it lightly.

Combine Ingredients:

In the prepared baking pan, mix together the diced potatoes, shredded cheddar cheese, cooked and crumbled bacon, minced garlic, and chopped onion.

Add Mayonnaise:

Add the mayonnaise to the potato mixture and stir until everything is evenly coated.

Bake:

Place the pan in your preheated oven and bake for about 1 1/2 hours, or until the potatoes are tender and the top is golden brown.

Serve:

Serve hot straight from the oven. Enjoy the creamy, cheesy, bacon-filled delight that is Mississippi Mud Potatoes!

Notes

For a lighter version, substitute sour cream with Greek yogurt and use low-fat cheese.

Add jalapeños or chili flakes to introduce a spicy kick to the dish.

Just unearthed a treasure from my childhood! Grandma’s secret recipe

 

Ingredients

Ingredient Quantity

Bulk Pork Sausage 1 lb

Monterey Jack Cheese, Shredded 1 cup

Sharp Cheddar Cheese, Shredded 1 cup

Onion, Finely Chopped 1/2 cup

Green Bell Pepper, Finely Chopped (Optional) 1/2 cup

Large Eggs 4

Half-and-Half 2 cups

All-Purpose Flour 1 cup

Baking Powder 1/2 teaspoon

Salt and Black Pepper To taste

Green Onions or Chives for Garnish (Optional) –

Preparation

Cook Sausage and Vegetables: Cook the sausage in a skillet until browned and crumbled. Sauté the onions and bell pepper (if using) in the same skillet until softened.

Assemble the Pie: Spread the cooked sausage in a greased pie dish. Top with the sautéed vegetables and shredded cheeses.

Prepare Egg Mixture: Whisk together the eggs, half-and-half, flour, baking powder, salt, and pepper.

Pour Egg Mixture: Pour the egg mixture over the sausage and cheese in the pie dish.

Bake: Bake the pie in a preheated oven at 350°F (175°C) for 35-40 minutes, or until set.

Serve: Let the pie cool slightly before serving. Garnish with green onions or chives if desired.

Cake Recipe – Keep this Recipe Safe

 

Ingredients

1 package of chocolate cake mix (and the ingredients specified on the package)

1 can of sweetened condensed milk (14 oz)

1 bag (14 oz) of sweetened shredded coconut

Regarding the topping:

1 package of cream cheese that weighs 8 ounces, softened.

1/4 cup of soft butter

1 teaspoon of vanilla flavoring

2 cups of confectioner’s sugar

1/2 cup of coconut with sugar

1/2 cup of chocolate chips that have been melted.

Preparation

Heat your oven as directed on the cake mix package. Make the chocolate cake mixture following the instructions on the box.

Put the cake mixture into a baking pan that has been greased and floured, measuring 9×13 inches. Cook following the directions on the package.

While the cake is in the oven, combine the condensed milk and grated coconut in a medium-sized bowl. Put aside.

After baking the cake, take it out of the oven and quickly make holes all over it using the handle of a wooden spoon.

Pour the mix of coconut and sweetened milk over the warm cake, letting it seep into the holes.

Allow the cake to cool down completely before adding the topping.

To prepare the topping, mix the cream cheese, butter, and vanilla extract until they are smooth. Slowly mix in the powdered sugar until it is well mixed.

Put the cream cheese mixture on top of the cake once it has cooled down.

Put the grated coconut on top, then pour the melted chocolate over the whole cake.

Put in the refrigerator for at least 2 hours before serving so the flavors can mix well.

Time to prepare: 20 minutes | Time to cook: 30 minutes | Total time: 50 minutes

Calories: 450 calories per slice | Portions: 12 servings

Casserole de patatas ralladas

 

Ingredients

30 ounces of frozen shredded potatoes that have been defrosted.

2 tablespoons of olive oil

1 onion cut into small pieces

3 big garlic cloves chopped finely

1/4 cup of plain flour

2 cups of whole milk (you can use low-fat milk if necessary)

1 cup of chicken broth

1 cup of sour cream

8 ounces of grated strong cheddar cheese

1 and a half tablespoons of chopped parsley (you can use dried parsley if necessary).

sodium chloride

ground black pepper

1 cup of grated strong cheddar cheese for sprinkling on top.

Preparation

Heat the oven to 350 degrees and grease a baking dish that measures 9 by 13 inches.

Heat a medium pot on the stove over medium heat.

Put oil in a pan, heat it up, and then add the onions. Cook the onions until they turn golden brown.

Crush and chop garlic, then mix it with the onions. Mix and cook until it smells good.

Put flour on top of the onions and mix them together. Stir briefly and then slowly pour in the chicken broth while continuing to stir. Add milk while stirring.

Allow the mixture to warm up and begin to thicken.

Add sour cream, cheese, salt, and pepper and mix well. Allow the mix to cook until the cheese melts and thickens. Try the food to check if it has enough seasoning.

Add parsley and mix.

Combine grated potatoes with melted cheese in a big bowl, then spread the mix in the baking dish. Ensure that everything is evenly distributed.

Put more cheese on top and bake for 35-40 minutes until the casserole is golden brown and bubbles around the edges.

This dish we prepared last evening was phenomenal; it’s worthy of more than just 5 stars!

 

Ah, chicken fried steak, a dish that’s the epitome of Southern comfort food, inviting cozy feelings of home cooking to your dinner table. Its origins blend the simplicity of country cuisine with influences from the German Wiener Schnitzel, creating a delectable fusion. It’s the perfect recipe for those seeking to turn an economical cut of beef into something tender, crispy, and utterly delightful. Indeed, it’s like a warm embrace on a plate after a long day.

This dish is perfectly accompanied by creamy mashed potatoes, ready to absorb all the savory gravy, and a side of buttered green beans or sweet corn on the cob for a fresh, colorful addition. And for the ultimate comfort experience, don’t hesitate to add a flaky biscuit to the spread.

Southern Chicken Fried Steak with Gravy Recipe

Servings: 4 Generous Portions

Ingredients

For the Steak:

4 tenderized cube steaks (about 1/2 inch thick)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 large eggs

1/4 cup milk

Vegetable oil for frying

For the Gravy:

2 tablespoons reserved frying oil

2 tablespoons all-purpose flour

2 cups milk

Salt and pepper, to taste

Preparation

Combine flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow dish.

In another dish, beat eggs with milk for the egg wash.

Bread the steaks: Dredge in flour mixture, dip in egg wash, then flour again.

Fry steaks in heated oil in a skillet until golden brown (about 4 minutes per side), and drain on paper towels.

For the gravy, use 2 tablespoons of drippings in the skillet, stir in flour, and cook for 2 minutes. Gradually whisk in milk, seasoning with salt and pepper, and cook until thickened.

Serve steaks smothered with the creamy gravy.

Variations & Tips:

Add a dash of cayenne pepper to the flour for a spicy twist.

Swap cube steaks with chicken breasts for a chicken fried chicken variation.

Make extra for easy reheating on busy days, using an oven and wire rack for crispiness.

Balance the richness with a light side salad if desired.

This chicken fried steak recipe is straightforward yet supremely satisfying, perfect for a special homemade treat. It’s an ideal way to enjoy a sumptuous Southern meal in the comfort of your home. Enjoy the flavors and the homely warmth it brings to your table!

Chocolate Rice Krispie Balls

 

Ingredients

Half a cup of peanut butter

3 tablespoons of softened butter

1 teaspoon of vanilla

1 cup of Rice Krispies cereal

Half a cup of chopped pecans.

1 cup of grated coconut

Preparation

Combine the ingredients, chill for 30 minutes, and shape into balls. Put it back in the refrigerator and let it cool for at least one hour.

Mix the following ingredients in a double boiler:

1 bag of chocolate chips.

1 piece of sweet chocolate

Keep the heat low to keep the chocolate soft.

Put one ball at a time into the chocolate mixture. Use a fork to roll them around until they are covered in chocolate. Place on a sheet of parchment paper in the refrigerator.

Primavera Pasta Salad

 

The Primavera Pasta Salad is a vibrant and refreshing dish, perfect for spring and summer gatherings. This delightful salad is an embodiment of freshness, color, and flavor. It typically starts with a base of pasta, often penne, fusilli, or farfalle, chosen for their ability to hold onto the flavors and textures of the other ingredients. The pasta is cooked to al dente perfection, ensuring it retains a slight bite, which is crucial for a good pasta salad.

The “primavera” in its name, Italian for “spring,” signals the use of a variety of fresh, seasonal vegetables. Common choices include crisp bell peppers in a mix of colors, sweet cherry tomatoes, zucchini, and broccoli florets, all cut into bite-sized pieces. Sometimes, thinly sliced carrots, peas, or asparagus spears are also included. These vegetables are often lightly blanched or steamed, ensuring they are tender yet retain their vibrant colors and crisp textures.

An integral part of the dish is the dressing, which tends to be light and zesty to complement the fresh ingredients. A typical dressing might be a mix of extra virgin olive oil, lemon juice, minced garlic, and a selection of herbs like basil, parsley, or oregano, whisked together to create a harmonious blend of flavors. The dressing is tossed gently with the pasta and vegetables, ensuring each piece is coated with the aromatic flavors.

To add depth and a hint of creaminess, grated Parmesan or Pecorino cheese is often sprinkled over the salad. For an additional layer of texture and taste, toasted pine nuts or slivers of almonds might be added. Some variations of Primavera Pasta Salad also include chunks of mozzarella or feta cheese, adding a delightful creaminess that contrasts with the crisp vegetables.

The beauty of this dish lies in its versatility. It can be served as a refreshing side dish at barbecues and picnics, or as a light main course, perhaps accompanied by grilled chicken or shrimp for added protein. Its colorful presentation, with the greens, reds, yellows, and oranges of the vegetables interspersed with the pasta, makes it as visually appealing as it is delicious. The Primavera Pasta Salad is not just a dish but a celebration of fresh produce and simple, yet satisfying flavors, making it a beloved choice for warm-weather dining.

Ingredients

°1/2 lbs. Favorite pasta

°2 cups of packaged broccoli flowers, small size pieces

°1 1/4 cup frozen peas

°1/2 Cup Brut Vegetable

°1 pint of cherry or grape tomatoes

°1/3 cup roasted red pepper sliced or chopped

°1/3 cup coarse chopped olive

°1/4 cup Parmesan vegan cheese

°1 decidlemon wedges of avocado to serve

°Red pepper flakes to serve

+Dressing:

°1 tbsp perennial garlic

°2 teaspoons bassy dried

°1 teaspoon dried parsley

°1 teaspoon kosher salt

°1/2 teaspoon pepper

°1 teaspoon garlic powder

°1 tbsp Dijon mustard

°2 teaspoons white wine vinegar

°Juice 1 1/2 lemon

°1 teaspoon agave nectar

°1/4 cup olive oil

Preparation

Cook the pasta according to the bearings of the package in salted water, to remain fairly solid, then direct.

At this time, add broccoli and peas to a huge dish with vegetable stock. Cover and leave in the soup, cook for 3 to 4 minutes, then at that point, leave on top and cook for two or three minutes to allow liquids to fade. Broccoli should be a fresh sensor, so remove any liquid from the remaining parts.

While cooking, penetrate tomatoes, peppers and olives. Add them to broccoli and peas when they are finished. Whisk the sauce together and add to the dish alongside cooked pasta and parmesan. Mix well, I prefer to prepare.

Serve and top with avocado wedges and lemon

Enjoy !