Monday, November 20, 2017

Hot German Potato Salad (a re-post)

I love this sweet, tangy potato salad that goes well with just about anything. It can be eaten cool, however, you'd have to change the name, so why even bother?

I just made it this afternoon to serve with some pork chops. It had been awhile since I made this recipe. The recipe card actually fell out of one of the cookbooks I was getting ready to read, so I took it as a "sign"! just hit the spot.S core one for the "signs"!

It looks a bit "soupy" is. I only had about 4 cups potatoes but we love the sauce so I didn't adjust the recipe. Yours will not be as soupy if you use the proper amount of potatoes.

So, here ya' go:

5 slices bacon
3/4 cup. onion, chopped
2 T. flour
2/3 c. apple cider vinegar
1 1/3 c. water
1/4 c. sugar
1 tsp. salt
1/8 tsp. pepper
6 c/ sliced, cooked potatoes


Fry bacon till crisp and remove from skillet- drain on paper towels and reserve 2-3 T. drippings. Cook onions in drippings until tender. Stir in flour; blend well. Add vinegar and water; cook, stirring until bubbly and slightly thick. Stir in sugar, salt, and pepper; simmer 10 minutes. Crumble bacon and add to hot mixture, then carefully pour over potatoes. Coat well.

*Can refrigerate leftovers. Use a double boiler to heat through when reheating.

Enjoy~ Everything in Moderation

Saturday, November 18, 2017

CREAM-Y Mashed Potatoes

I feel like Bubba Gump when it comes to potatoes: I like fried potatoes; boiled potatoes; roasted potatoes; grilled potatoes; baked potatoes; crock-pot potatoes; potato casserole; potato get the idea.

My very favorite way to eat them is mashed, though. But I don't do that often because I try to practice "Everything in Moderation" while eating and this is one recipe that I find it very hard to practice what I preach.

The reason I highlighted the word "CREAM-Y" in the title of this recipe is because of the secret ingredient that will change your mashed potatoes from ho-hum to WOWZA!This would be the addition of heavy CREAM instead of milk. Don't worry about using cream. It's for a THANKSGIVING meal. Just.Be.Thankful. that cream was created and proceed with the enjoyment.

This recipe serves 8 and takes about 30 minutes to prepare, cook and dress.

 You will need:

4 lb.  russet potatoes
1 T. Salt
up to 1 stick BUTTER (no substitution) *Start with 1/2 stick and taste)
1 T. sour cream
1/2 cup heavy cream (may need a little more--add  1/4 cup more at a time till you are satisfied)
Freshly ground pepper, to taste
A little more salt, to taste

Peel potatoes and rinse well and cut them into 1-2 " pieces. Add to a large pot of water making sure water covers them. Add 1 T. salt to water.

Turn heat to high and boil for about 10 minutes, until they break apart easily with a fork. Turn off heat.

Drain potatoes and return to the pot and leave on hot burner  THAT REMAINS TURNED OFF, for 10 minutes, uncovered. THIS IS AN IMPORTANT STEP TO RID  POTATOES OF ANY EXTRA WATER! Drier potatoes will soak up all that butter and cream and you will get the fluffiest, creamiest potatoes.

Add the butter and stir it evenly throughout potatoes. Then mash them to the consistency you desire. (You can use a potato masher or a hand mixer.) Then add the cream and mix well. (Add more cream if desired, like I do).

Add more salt and pepper to taste. Serve immediately, or place in a warm crockpot for up to 2 hours before serving.

Enjoy~ Everything in Moderation

Friday, November 17, 2017

Sweet Potato Casserole (a re-post)

I never was a fan of sweet potatoes, even at Thanksgiving when covered in brown sugar and marshmallows. Then, my friend Pam brought this recipe to a church Thanksgiving dinner and I was won over by the deliciously sweet flavor of this dish. It technically is a side-dish, however, it could easily pass for a dessert. And tastes very similar to pumpkin pie. The crunchy topping texture is a nice contrast to the smooth texture of the potatoes. I've made it for many years now, and it always a hit when I take it to potlucks.

Prepare for rave reviews!


2- 16 oz. cans sweet potatoes (drained)
1 1/4 cups sugar
2 eggs
3/4 stick melted butter
1 cup milk
1/2 tsp. nutmeg
1/2 tsp. cinnamon


3/4 cup crushed cornflakes
1/2 cup brown sugar
1/2 cup. chopped pecans
3/4 stick butter, melted

In lg. bowl mash potatoes with mixer. Add remaining ingredients, Excluding topping. Mix well. Pour into 8 x 11 baking dish sprayed with Pam. Bake at 350 degrees for 30 minutes (up to 45 min.) or until a dull sheen forms on top. My oven actually takes much longer than 30 minutes.. Just keep checking. It needs to be somewhat firm. Mix topping ingredients all together. Spread evenly over top. Return to oven for 5- 10 min.

Let set a few minutes before serving.

If you need to prepare a larger quantity, just make another 8x11 dish - as doubling the recipe did not work well for me in a 9X13" pan. It took forever for the center to set up.

People who live the most fulfilling lives are the ones who are always rejoicing at what they have.
-- Richard Carlson

Wednesday, November 15, 2017

Spinach Salad (a re-post)

This is a wonderful salad that tastes exactly like a recipe that a family-style restaurant (PIONEER'S CABIN) once made here in southern Illinois. I was thrilled when I found the recipe.

The recipe came from this book:

It's in pretty bad shape because it's one of those books that everything I've made from its contents is delicious so it just keeps on getting used, and used, and used again. And check out the price... $0.97 ! I've always been a bargain hunter- and this find was one of the best bucks I've ever spent! I've been making this recipe for about 15  years and it always receives lots of compliments. A great year-round salad to serve.


2- 3 pkgs. fresh, washed spinach (tear into bite-size pieces if you prefer)
1 lb. cook bacon, chopped
1 can water chestnuts, drained and chopped
1 can bean sprouts
2 hard cooked eggs, chopped


1 cup oil
1/4 cup ketchup
1/2 cup vinegar
1/2 sugar

Mix together and stir dressing into salad right before serving.

*This is one of those recipes that gets soggy quickly, but normally the salad is devoured in no time flat so leftovers are not a problem.

Enjoy~ Everything in Moderation

Tuesday, November 14, 2017

For the love of QUINOA (a re-post)

*This was originally posted in 2013

I am rather new to the world of Quinoa. I didn't even know for the longest time that it is pronounced "Keen-wah", and I was calling it "Quin-noah"...just like it's spelled. Go figure.

I LOVE this stuff!  First of all, it's  a SUPER FOOD! Meaning, it could almost stand alone as far as nutrition goes...Well, almost.

I don't  eat diet food, but I love healthy food, believe it or not. And this is so much better for our bodies than white rice, which Quinoa can replace in most recipes.

For those of you who haven't tried it, it is similar to rice, but with a nutty flavor. It is bland on its own (like rice) so seasoning is required.  You can fix this sooooooo many delicious ways (just google QUINOA RECIPES and see for yourself.

One of my favorite ways, is to prepare it with savory seasonings to go alongside a chicken or turkey dish. Which is what I did here.

For this recipe, you will need:

1-2 T. butter (I used REAL organic butter--no margarine, PLEASE!)
1 cup UNCOOKED Quinoa (I used the organic, and it needs to be rinsed first.)
2 T. fresh chopped garlic
2 cups broth (I used organic chicken broth, but you can also use vegetable broth)
2 T. FRESH parsley
1/2 tsp. fresh thyme
1/4 tsp. salt
onion ( about a half of a white one- or more)

Melt butter in skillet and add quinoa. Toast it (takes about 5 minutes in the skillet, while stirring around so it doesn't burn). Add garlic and Stir in the broth and bring to a boil. Then reduce to simmer and cover and cook for about 10 minutes. Add the rest of seasonings and cover again and cook for at least 5 minutes more.
Serve warm.

For the chicken, I just placed some butter in my skillet, and sprinkled with Italian seasoning ( a little bit from my spice jar) and cooked till done.  I steamed the broccoli.

To make it even healthier, you could replace the butter in both recipes with olive oil, which I sometimes do...but not tonight. ;)

ENJOY~Everything in Moderation

Creamy Chicken Noodle Soup

Since chicken soup is touted for curing what ails ya, I believe people will be faking illness just to get a bowl. This is THE  best creamy chicken noodle soup recipe I've tasted anywhere! I found this one at Chef in Training and it has become my all-time favorite soup!

This one takes a bit of time in the kitchen (about an hour-- chopping, boiling, stirring, adding, making the white cream sauce, etc.) but it's well worth the effort. It's also NOT a "diet food", but I never eat diet food anyway. I did use organic half and half (instead of heavy cream) this time because that's what I had on hand. Often I will exchange chicken soup base ( a pasty replacement for bouillon) but the rest was prepared as written-- not the healthiest soup on the block, but definitely the tastiest!

The pics really don't it justice. The base is WONDERFUL! This is so smooth and creamy. I like the hint of garlic flavor too. If you are a noodle lover as I am, add more. If not, add less. But don't change much else. This is soup perfection, right here.

Here's the recipe:

2 qt water
3 chicken breasts (buy the organic ones--not the huge ones pumped full of steroids/antibiotics, etc.)
½ medium sweet onion, finely diced almost minced
2 tsp. salt
1 tsp. celery salt
1 tsp. onion powder
2 chicken bullion cubes, ground up into powder (or 2 tsp. soup base)
3 medium carrots, peeled and sliced
2 celery stalks, chopped
1 bay leaf
2-3 cups thick homestyle egg noodles

½ cup butter
½ cup flour
2 cups milk
2 cups heavy cream (this time I used half and half)
1 tsp. garlic salt (I used one crushed fresh garlic clove)
½ tsp. salt

1.Fill a large pot with 2 water. Place raw chicken breasts in water. Add finely chopped onion. Add salt, celery salt, onion powder, powdered chicken bullion cubes, sliced carrots, celery and bay leaf. Stir a little bit just to combine flavors evenly. Cover with lid.

2.Cook over medium-high heat and let boil for about an hour.

3.Uncover. Remove bay leaf and discard. Remove Chicken breasts and chop them into bite-size pieces or shred them (I like mine shredded) and set aside.

4.Add noodles and bring back to a boil for 20 minutes. If your water is low, you can add more water if needed (I had to, but if you add much more water, add another bouillon cube.)

5.While noodles are boiling in base, make cream recipe.

6. In a medium bowl, combine milk and cream and stir to combine the two. Set bowl aside.

7.In a large saucepan over medium heat, melt ½ cup butter completely. Once butter is melted add flour and stir constantly to form a roux. Cook roux for about 1-2 minutes.

8.Slowly, about ½-1 cup at a time, add milk to roux stirring constantly and not adding any more until each milk addition is thoroughly mixed in.

9.Once desired thickness has been reached, stir in garlic salt and salt to the white sauce.

10.Once noodles have boiled for about 20 minutes or until done, add chicken back to the base.

11. Then pour and stir in white sauce to evenly combine. If mixture is too thin for your liking, stir over medium heat until it reaches desired consistency.

Serve with breadsticks, or a thick hearty bread and a salad on the side.

Enjoy~Everything in Moderation

Friday, November 10, 2017

FAST AND FURIOUS FRIDAY -Corn Dog Muffins (a repost)

I have seen this recipe EVERYWHERE! On, , and on other food blogs. a I remember making a casserole similar to this when my sons were young, so I thought I'd give it a try.

Guess what? It takes exactly like a corndog. Exactly. So if you (and especially your kids) like corndogs, these little muffins would make a great treat for lunch.

I think they would go well with chili too, as a side dish.

The kids (of all ages) will love these. This would also be a good beginner recipe for kids to help make.
Corn Dog Muffins

You will need:

* 2 (8.5 ounce) packages cornbread mix
* 2 tablespoons brown sugar
* 2 eggs
* 1 1/2 cups milk
* 1 cup grated Cheddar cheese
* 9 hot dogs, cut in half (*I cut mine in smaller rings)

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.*I used cupcake liners instead.

2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. *I added the hotdog pieces to the batter and mixed them together before adding to the muffin tin.

3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.
Serve with mustard and ketchup.

This made about 24 muffins. Sounds like a large amount, but they were gobbled up quickly. None were leftover!

Enjoy~ Everything in Moderation