Oven Fried Potatoes

2.5 lbs Yukon Gold potatoes, sliced medium thin

1/2 to 1 cup onions, chopped

1/2 stick margarine, chipped

McCormick Perfect Pinch Garlic/Bell Pepper

Layer potato slices in the bottom of 9 x 13 pan.

Sprinkle onions on top.

Place chips of butter over all.

Sprinkle with Perfect Pinch.

Cover with foil and bake at 375 for 60 minutes.

Stir halfway way through baking and before serving.

Top with sour cream, gravy, shredded cheese etc.

Delicious plain also!
(Adapted from several online recipes)

Cheesy Spinach Biscuit Cups

Frozen Stouffers Spinach Souffle, microwaved per instructions
1 roll of Crescent Rounds
Spicy Pimento Cheese from HEB Deli (couple of heaping spoonfulls)
Cream Cheese (heaping spoonfull)
Grated Cheese (your choice of flavors)

Bake bisuits until lightly brown in cupcake pan.
Remove from oven and use a spoon to press down the middle, making a cup shape.
Leave in cupcake pan at this point.
Return to oven to finish browning.
Turn off oven, remove pan and let cool.
Mix souffle, pimento cheese and cream cheese.
Add more cheeses to taste if needed.
Spoon into biscuit cups.
Top with grated cheese.
Return to oven until cheese melts.

Hot Cheesy Artichoke and Spinach Dip

 

1 cup fresh mushrooms, minced
1 TB minced garlic
2 TB margarine

12 oz jar marinated artichoke hearts, drained and chopped
10 oz frozen spinach, thawed
1 1/2 cups mayo
1 12 oz package of Kraft Expertly Paired Mozzarella and Parmesan shredded cheese
12 oz whipped cream cheese
1 jar black olives, chopped
1 red bell pepper, chopped
1 cup Kraft mozzarella shredded cheese

Sautee mushrooms and garlic in margarine until fragrant and thickened.
Stir together remaining ingredients, except last cup of cheese.
Pour into 2 qt glass baking dish.
Top with last cup of cheese.
Bake at 350 until melted and bubbly- 20-30 mins.

Serve warm with crusty bread or crackers.
Or just eat it by the spoonful! ūüėõ

Pecan Cream Cheese Icing

1 cup butter, softened
8 oz cream cheese, softened
1 capfull real vanilla
4 cups confectioners sugar
1 cup toasted pecans

Cream butter and cream cheese together.
Add vanilla and blend well.
Add sugar a cup at a time and cream until soft and totally blended.
Blend in pecans.

Delicious with Butter Pecan Cake (I use a mix)

Fancy Corn Pudding

1 egg

1 can reg corn, drained

1 can creamed corn

4 oz mild green chilies, drained

1/4 cup pimentos, drained

1 1/2 cups shredded cheese

1/2 stick melted margarine

1/4 cup frozen onions, thawed

1/2 cup cream cheese (whipped version)

1/4 cup cottage cheese

1/4 cup sour cream

1 pkg cornbread

1/4 cup sugar

 

Mix all ingredients.

Bake in buttered  8 X 8 casserole dish at 350 for 80-90 minutes.

Allow to cool at least  15 minutes before serving.

 

 

Pecan Pie Mini Muffins

 

Before

Tiny bite of perfection

 

1/2 cup flour

1 cup brown sugar ( I used dark)

2/3 cup butter, softened ( I used unsalted)

2 eggs, beaten

1/2 capful of real vanilla extract

1 cup chopped pecans

 

Spray mini muffin pan with  Pam Baking Spray with flour

(I used the nonstick pan)

Blend flour and sugar.

Add  butter.

Add eggs and vanilla extract.

Add  pecans last, making sure all ingredients are completely blended.

 

Use a small scoop to fill each muffin well 2/3 full.

Bake at 350 for 15 minutes.

Ovens may vary so check to make sure  muffins are not getting too brown.

Let rest for 10 minutes, then remove from pan.

These popped out with NO sticking at all.

Makes 24 mini muffins.

 

 

 

 

 

My Best Baked Beans

20 oz can Bush’s Brown Sugar Hickory Baked Beans

15 oz can Ranch Style Beans

1  cup frozen peppers and onions, thawed and patted dry

1/4 cup Sweet Baby Rays Hickory Brown Sugar BBQ sauce

1/4 cup brown sugar

 

Mix all ingredients and pour into 2 qt baking dish.

Bake at 350 for 60-90 minutes, until thick.

Stir several times while baking.

Let rest for 15 minutes before serving.

Cornbread Pudding

1 package of 7 oz sweet cornbread mix

1 stick butter, melted

1 cup sour cream

1 small can green chilies, drained

1 can corn, drained

1 can creamed corn

2 eggs

grated mozzarella cheese

 

Mix  all ingredients (except cheese) with hand mixer  and  pour into 9 X 13 baking pan.

Sprinkle cheese on top.

Bake at 350 for 45 minutes.

Leave in oven while oven cools down for 10-15 minutes.

Remove and cool on counter to finish firming up.

This is my version, there are too many online identical versions to give credit.

Basic recipe is the same as above, just no cheese or chilies.

Try your own add ins, possibilities are endless! Chopped onions, black olives,  sweet peppers, etc.

Impossible Veggie Pie

 

1/2 cup Bisquick

2 eggs

1 cup milk

1 cup mozzarella cheese, grated

1 can Veg-All, drained

1  small can mild chilies, drained

1 cup Beyond Meat, browned OR

1 cup any cooked veggie

 

Stir together all ingredients.

Pour into greased large pie plate.

Bake at 375 for 45 minutes.

Cover with foil then remove  half way through to prevent over browning.

Leave in oven while oven cools down if it is not completely done in the middle.
 
Let cool a bit before slicing (if you can wait that long)
 

Top with sour cream and chopped tomatoes/black olives.

 

My Mexican Pizza

flour tortillas

refried beans

sour cream

Pace’s mild picante sauce

Kraft Triple Cheddar with Philly Cream Cheese

chopped tomatoes, drained and patted dry

chopped black olives, drained and patted dry

 

 

Bake tortillas in oven until slightly crispy.

Spread  one tortilla  with refried beans, dotting  with  picante sauce.

Spread sour cream on second tortilla.

Put second tortilla on top of first tortilla, sour cream side down.

Bean side up on first, sour cream side down on second, like a sandwich.

Top  with cheese.

Return to oven until cheese melts.

Top with tomatoes and black olives.