Daddy's Potato Salad 😋

5 -6 large potatoes

1/2 to 3/4 C. mayo

1 T. yellow mustard

2 hard boiled eggs, chopped

1/4 C. chopped celery

1/4 C. sweet onion, chopped (I prefer a sweet, he likes a red onion)

1 small jar pimentos, drained (I was out of this so I used 1/4 C. diced red bell pepper)

2 T. chopped dill pickle (optional but good)

salt and pepper to taste

paprika

Wash and peel the potatoes, cut them into cubes and cover with water. Boil until just tender, drain and rinse with cold water to stop the cooking process. Add in the onions, eggs, pimentos, celery and pickles.

Gently stir together and add in the mayo 1/2 C. to start, then add more if desired. Add mustard, salt and pepper to taste. Stir to combine.

Place in a serving dish and sprinkle the top with paprika.

Serve warm or keep in fridge till ready to serve.

Courtesy Janet's Kitchen

⊰✿░S░H░A░R░E░⊰✿ ░T░O⊰✿░S░A░V░E░⊰✿

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Rice, Broccoli, & Cheese Casserole

Ingredients

1 cup rice, cooked

1 cup milk

10 ounces frozen broccoli, cooked

1/2 lb Velveeta cheese, cubed

1 small onion, diced

1 (10 3/4 ounce) cans cream of chicken soup

1 (4 ounce) cans mushrooms

Directions

Mix everything in a big casserole dish.

Bake at 375°F, for 45 minutes.

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School Lunch Peanut Butter Bars

Ingredients:

1 1/2 C Flour

1¼ tsp. Salt

½ tsp. Baking Soda

¾ C Butter

¾ C Sugar

¾ C Brown Sugar

1 ½ tsp. Vanilla

1 1/2 C Creamy Peanut Butter (split)

2 Eggs

1 ½ C Quick Oats

Frosting:

½ C Butter (1 stick)

3 ½ C Powdered Sugar

2 T Cocoa

¼ C Milk (I use whatever I have in the fridge)

1 tsp. Vanilla

Instructions:

Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.

Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.

School Lunch Peanut Butter Bars

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Swiss Steak

Ingredients:

2 garlic cloves, minced

2 onions, sliced

2 green bell peppers, sliced

1 (15 1/2 ounce) can tomatoes

1⁄4 cup flour

salt

fresh ground pepper

2 lbs beef round tip steaks (3/4-inch thick)

3 tablespoons oil

1 cup beef stock or 1 cup broth

Directions:

Drain tomatoes, reserving the liquid.

Chop tomatoes.

Combine flour, 1 teaspoon salt and 1/4 teaspoon pepper.

Cut meat into serving pieces.

Coat steaks with the seasoned flour and pound until slightly flattened.

Heat the oil in a large frying pan over medium heat; add steaks and cook until browned on both sides, 10 to 12 minutes in all.

Add the garlic, onions, peppers, tomatoes with their liquid, and the broth.

Bring to a boil.

Cover and reduce heat, simmer until steaks are tender (about 3 1/2 hours).

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Biscuit and Chicken Pot Pie

Ingredients:

5 bone in chicken thighs (you can use 3 breast or a combo of white and dark meat)

16 oz. can flaky buttered biscuits

6 oz. frozen peas and carrots, thawed

1 C. shredded sharp cheddar cheese

2 1/2 C. chicken broth (I used the water the chicken cooked in)

2, 10.5 oz. cans cream of chicken soup

1/2 can milk (using the empty soup can to measure)

2 T. butter, melted

1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)

Directions:

Place the chicken in a large pot and cover with water. Bring to a boil, reduce the heat to med. high and cook for 35-40 minutes or until the chicken is cooked through. Remove the chicken to a plate to cook, then debone and shred the chicken, set aside. Lightly spray a 9×13 casserole dish with cooking spray. Take each biscuit and cut it into quarters and place the pieces in the bottom of the casserole dish. Top the biscuits with the shredded chicken then add the peas and carrots on top of the chicken. Sprinkle the cheese over the top of the mixture. Whisk together the broth, soup, milk, butter and house seasoning. Pour this mixture over the top of the cheese and place, uncovered, in a 350 degree oven for 1 hour. Remove and allow to rest 5 minutes before serving.

From : janets applalapian kitchen

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Pork Tenderloin the Best Ever

INGREDIENTS:

2 1/2 lbs pork tenderloin

1/2 teaspoon salt

1/8 teaspoon pepper

1 -2 tablespoon flour ( to dredge Tenderloin)

1 -2 tablespoon olive oil

1 (40 g) packages Lipton Onion Soup Mix

1 (10 3/4 ounce) cans cream of mushroom soup

2 cups hot water

Directions

Pre-heat oven to 375 degrees F.

Trim as much of the fat off as you can.

Season with Salt& Pepper.

Roll tenderloin in flour and coat well.

Heat olive oil in cast iron skillet.

Brown the tenderloin on all sides.

Mix the soups together with the hot water.

Add the soups slowly to the roast allowing the onion pieces to rest on the top of the tenderloin as much as possible.

Cover and bake in oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done).

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CHOCOLATE CHIP PUDDING COOKIES

Ingredients:

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 (3.4 ounce) package instant french vanilla pudding

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

2 1/4 cups all-purpose flour

2 cups chocolate chips

Directions:

Preheat oven to 350° F. Combine flour and baking soda and set aside. In a large bowl, cream together butter, brown sugar, granulated sugar and pudding mix. Beat in eggs and vanilla. Add flour mixture until combined. Fold in chocolate chips. Roll into 1″ balls and place on a greased baking sheet. Bake for 8-12 minutes, or until golden brown.

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Blueberry Dumpling Cobbler

Ingredients:

4 cups blueberries

1 1/3 cups sugar

1/4 cup butter

3 (8 ounce) cream cheese, softened

2/3 cup sugar

2/3 cup milk

2 1/4 cups Bisquick baking mix

3/4 cup oats, uncooked

Instructions:

1 Bring blueberries, 1 1/3 cups sugar and butter to a boil in a large saucepan over medium heat, stirring gently until butter is melted and sugar dissolves. Remove from heat.

2 Beat cream cheese and 2/3 cup sugar with an electric mixer until fluffy; add milk and beat until smooth. By hand stir in bisquick mix and uncooked oats.

3 Spread two-thirds of dumpling mixture onto bottom of a lightly greased 9×13 inch baking dish. Spoon blueberry mixture evenly over dumpling mixture.

4 Dollop remaining dumpling mixture evenly over blueberries.

5 Bake in a 350 degree oven for 35 minutes. Good served warm.

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Bacon Wrapped Cheese Stuffed Meatballs

Ingredients

3 servings

1 packages bacon

1 favorite bbq sauce

1 lb ground beef

1 egg

Favorite dry rub/salt and pepper you flavor your meatball

1 breadcrumbs or crackers of choice

1 Favorite cheese cut in cubes

1/2 onion minced

1 clove garlic minced

Method

30 mins

Mix all ingredients till smooth texture.

Flatten nice amount of mixture in Palm of hand

Add cheese to center and make into meatball by rolling in palms of your hands.

Wrap each ball with 1slice of bacon.

Place on grill indirect cooking method, or in oven at 350 and cook about 45-60min.

For the last 10-15 min cover with your favorite sauce

Remove from grill or oven and let rest for 5-10 min

Enjoy!!!

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