Simmer This

Here’s a delicious side, and there’s nothing to it.  It’s loaded with flavour and would taste good with any pasta dish, or anything Italian. It’s one of those easy dishes where you’ll want to have all the ingredients handy for those nights you need a side and can’t think of one.  Make, Bake, and Enjoy! Read More »

I thought this would be a good time to submit this recipe with the holidays coming up.  This recipe is loaded with flavor, and my kids love it too.  You pretty much can’t go wrong with all of the sour cream involved, as well as the cheese.  Your kids may say “there’s spinach in here”?  Well, maybe not.  But, it does really taste good and we usually serve this with beef, but would be perfect for Thanksgiving day, if not Christmas.  I hope you like it. Read More »

Hello everyone!  A friend of mine sent in a delicious sounding recipe so I thought I’d share it with you just in time for the up-coming holidays.  Now, I am giving you the recipe without the “light” options, but you can use the light versions of the sour cream, the cheese, and the milk.  Take a look, and let me know what you think!  Thanks again for the recipe, Tricia!!

TWICE BAKED POTATO CASSEROLE

5 lbs potatoes, peeled and quartered, 1/2 stick butter, 6 oz shredded cheddar, 1 C milk, 1 C sour cream, 2 eggs, 1 C sliced green onions or scallions, 4 slices bacon, cooked and crumbled, 1 1/2 tsp salt, 1/2 t pepper.                                                                                                                                                         Cook then mash potatoes along with the butter.   Stir in 1 1/4 Cups of the cheese.  Add the milk, sour cream and eggs until well blended, then add 3/4 C scallions, 1/2 the bacon, salt and pepper.  Place in a 13×9.  Add the rest of the cheese and bacon on top.  Bake uncovered at 350 for 40 min or until top is lightly browned.  Top with remaining scallions.  Yields 12 servings.

Hello one and all!  Sorry I’ve been so negligent, but I’ve had much to do these past couple of weeks so I haven’t posted much.  But I’m back now and I’ve got some good recipes coming up, so continue to stay tuned.  I did have a recent request to put some good side dishes on since the holidays are just around the corner (can you believe it?).  So those will be up and coming as well.  Today I’m giving you a recipe for a salad that is actually quite common, and is found in most church recipe books!  I had ladies over to lunch this week and made this salad and it went over well, so if you’ve got it that’s great, if not, then that’s even greater!!  Hope you enjoy it.

MANDARIN ORANGE SALAD

1/2 C Sliced Almonds, 3 tsp sugar, 1/2 head Iceberg lettuce, 1/2 head romaine lettuce, 1 C chopped celery, 2 green onions, chopped,  1 (11 oz) can mandarin oranges, drained.

Dressing:  1/2 tsp salt, pepper to taste, 1/4 C vegetable oil, 1 T parsley, 2 T sugar, 2 T wine vinegar, Dash Tabasco (about 3-4 shakes)

Cook almonds and sugar over medium-low heat, stirring constantly.  Now I’ll admit, this can be tricky.  The sugar tends to stick to your spatula, leaving nothing for the almonds, so use a non-stick spatula if you’ve got one.  Make sure you then cool them in a plastic bowl or they’ll stick to the pan like mine did.  What a mess!  Mix lettuce, celery, onions and oranges: put in serving bowl.  Mix and shake dressing.  Pour over salad last minute and sprinkle almonds on top.