Side Dish- German Potato Salad

Posted by on Jul 2, 2015 in Recipes | Comments Off on Side Dish- German Potato Salad

German Potato Salad and Pulled BBQ Pork

German Potato Salad
Serves: 12-18 servings
  • 9 potatoes, boiled
  • 4 hard-boiled eggs
  • 1 lb. of bacon
  • Medium to large onion, chopped
  • ½ C. vinegar
  • ¼ C. water if needed
  • 2 tsp. sugar
  • Salt and pepper to taste
  1. Chop up the bacon and brown in a large frying pan.
  2. When done, remove the bacon with a slotted spoon and drain the bacon on a paper towel. Add to the bacon grease the chopped onion and cook until soft.
  3. Stir in ½ C. of vinegar, 2 tsp. of sugar and stir again.
  4. Lastly add enough water to make enough goop to cover all the potatoes.
  5. Adjust the vinegar and sugar to taste.
  6. Peel the potatoes and slice in ¼ inch slices.
  7. Peel the hard boiled eggs and chop up.
  8. Make three layers, start with ⅓ of the potatoes, ⅓ of the hard boil eggs, salt and pepper to taste, then ⅓ of the liquid.
  9. Repeat these layers two more times and mix gently.


Read More

Fruit- Honey Waldorf Salad

Posted by on Jun 29, 2014 in Recipes | Comments Off on Fruit- Honey Waldorf Salad


Honey Waldorf Salad

Honey Waldorf Salad

Honey Waldorf Salad
Recipe type: Fruit Salad
Honey Waldorf Salad
  • 4 C diced apples
  • 2 Tbsp fresh lemon juice
  • 2 C grapes, both green and red
  • 1 C thinly sliced celery
  • ½ C chopped dates
  • ½ C chopped walnuts
  • ½ C mayo
  • ¼ C honey
  • 2 Tbsp sour cream
  • ½ tsp salt
  1. I use an assortment of Red and Golden Delicious apples and maybe one Granny Smith or my favorite, Honey Crisp.
  2. Core and cut up the apples, toss with lemon juice.
  3. Add the grapes (cut in half the long way if they are large.)
  4. Toss in the celery, dates and walnuts.
  5. In a separate bowl, combine mayo, sour cream, honey and salt. Mix and pour over the apple mixture and mix well.
  6. Chill before serving.
Read More

Fruit- Cheesecake Stuffed Peaches with Sliced Almonds

Posted by on Jun 9, 2014 in Recipes | Comments Off on Fruit- Cheesecake Stuffed Peaches with Sliced Almonds

Cheesecake Peaches

Fruit- Cheesecake Stuffed Peaches with Sliced Almonds
Serves: 6 to 12 servings
Prep time:
Cook time:
Total time:
Bake for roughly 30 minutes at 350, just until the cheesecake starts to lightly brown and puff up a little. I serve these at breakfast but they would be good with a scoop of vanilla ice cream for dessert.
  • 6 peaches, halved and pitted, don’t peel (It is really important to get freestone peaches, so they separate easily.)
  • ¼ C butter, melted
  • 3 Tbsp cinnamon-sugar mixture
  • 4 oz cream cheese, softened
  • ¼ C sugar
  • 1 egg yolk
  • 1 ½ tsp vanilla
  • ¼ C sliced almonds
  1. Preheat oven to 350 degrees.
  2. Dredge peaches through melted butter and set cut side up in a 9X13-baking dish.
  3. Sprinkle with cinnamon and sugar.
  4. Beat together cream cheese, ¼ C sugar, egg yolk, and vanilla. I use a mini food processor. Dollop filling in the center of each peach, filling the hole.
  5. Sprinkle almonds on top.
  6. Bake until the cheesecake starts to brown, around 30 minutes.
Read More

Side Dish- Brussels Sprout Salad w/Smoked Gouda, Pecans and Dried Cherries

Posted by on May 12, 2014 in Recipes | Comments Off on Side Dish- Brussels Sprout Salad w/Smoked Gouda, Pecans and Dried Cherries

Brussels Sprouts Salad-     Something Healthy!

Brussels Sprouts Salad-
Something Healthy!

My sister Lisa forced us to eat something healthy at Christmas, in between eating holiday cookies and cakes! She got the recipe from Cook’s Country Magazine/America’s Test Kitchen.

Brussels Sprout Vinaigrette Salad with Smoked Gouda, Pecans and Dried Cherries
Recipe type: Side Dish
Serves: 4
Prep time:
Total time:
Brussels Sprout Salad with Smoked Gouda, Pecans and Dried Cherries Or with Cheddar, Hazelnuts and Apples
  • 3 tbsp. lemon juice
  • 2 tbsp. Dijon mustard
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • Salt and pepper
  • 6 tbsp. extra virgin olive oil
  • 2 lbs. Brussels sprouts, trimmed, halved and sliced very thin
  • 4 oz. (1C.) shredded cheese (Gouda or Cheddar recommended)
  • ½ dried cherries or 1 Granny Smith apple, cored and cut into ½ inch pieces
  • ½ C. pecans, toasted, skinned and chopped
  1. Whisk lemon juice, mustard, shallot, garlic and ½ tsp. salt together in a large bowl. Slowly whisk in oil until incorporated.
  2. Trim the stem end of each sprout then cut each sprout in half through the cut end. With the flat surface on the cutting board, slice up very thin. We used a food processor. They need to be as thin as possible.
  3. Toss sprouts in with the vinaigrette and let sit for at least 30 minutes, up to 2 hours. Fold in cheese, fruit and nuts. Season with salt and pepper to taste.
Read More

Breakfast- Ham Spinach Gruyere Cheese Bread Pudding

Posted by on Apr 22, 2014 in Recipes | 2 comments

Breakfast- Ham Spinach Gruyere Cheese Bread Pudding
Serves: 8
Prep time:
Cook time:
Total time:
Ham Spinach Bread Pudding This can be made in a 9X13 Pyrex casserole dish, or 8 individual 8 oz circular ramekins. The 9X13 is easier, the ramekins make for a beautiful presentation. Once you take the ramekins out of the oven, let them sit for 10 to 15 minutes, then run a thin spatula around the edges and slide the pudding out onto a plate. Stick a sprig of thyme in it and garnish with sautéed sweet red peppers.
  • ¼ C butter
  • 1 large onion, peeled and diced (or 3 leeks)
  • 6 oz package fresh spinach ripped into course pieces
  • ½ loaf of challah bread cut into ½ inch cubes
  • 2 C chopped cooked ham
  • 4 oz of shredded Gruyere cheese, about 2 cups
  • 3 oz of fresh grated Romano or Parmesan cheese
  • 2 Tbsp fresh thyme stripped off stems
  • 5 large eggs
  • 2 C heavy whipping cream
  • ½ C milk
  • ¼ C Dijon mustard
  1. In a large skillet melt butter over medium heat.
  2. Add onion and cook for about 15 minutes. (The original recipe called for leeks. They are a pleasant taste, but I always have onions around the house, and leeks are more expensive and can be a pain to wash. As you are slicing them up you run into a ring of dirt and have to put them all in a sieve and wash the grit away.)
  3. Add spinach to the onions and cook another couple of minutes until wilted.
  4. Remove from heat and set aside to cool down so you can handle it.
  5. Chop up the ham.
  6. Grate both cheeses in a bowl and mix. Strip the thyme off the stems and mix in with the cheese.
  7. Beat eggs, whipping cream, milk and mustard together.
  8. Spray your baking dish(es).
  9. Spread half of your bread in the bottom of your Pyrex casserole dish or the bottom of the ramekins. Using half the ham, spread a layer on top of the bread. Follow with a layer of half the spinach onion mix, and half the cheese mix. Pour half the egg mixture on top. Repeat with the remaining ingredients layering the bread, ham, spinach and cheese. If using ramekins, be careful pouring on the top layer of egg mixture that it doesn’t run over the top and down the sides, pour slowly.
  10. At this point cover, and put in the fridge overnight. The next morning take out and let set out 30- to 60 minutes before putting in a 375F degree oven. Baked loosely covered in foil for 45 minutes. Remove foil and bake the last 15 minutes till light brown on top. Let rest for 10 to 15 minutes before serving.

Ham Spinach Leek TorteHam Spinach Leek

Read More

Breakfast- Chicken Crepes Mornay

Posted by on Mar 24, 2014 in Recipes | 1 comment

Chicken Crepes Mornay

5.0 from 1 reviews
Chicken Crepes Mornay
Recipe type: Breakfast or Dinner Crepes
Serves: 8
Cook time:
Total time:
Many of my breakfast entrees can easily be used as a dinner main course. This is one of them. It is also my favorite new main course dish of 2013!
Crepe Batter:
  • 1 C flour
  • ⅛ tsp salt
  • 3 eggs
  • 1 ½ C milk
  • Spray oil or butter
Chicken Filling:
  • 2 Tbsp butter
  • 1 bunch green onions or med to large onion chopped up
  • 6 oz white mushrooms, cleaned and sliced
  • Couple of ounces of spinach (optional)
  • ½ tsp of salt
  • 2 lbs. chicken, figure about 4 oz. of chicken per crepe. (Either buy boneless breasts and cook in a little water on the stove top or buy one of those cooked chickens from the store and pick it clean. Let the hot chicken breasts cool in the fridge and then slice very thin.)
Mornay Sauce:
  • 4 Tbsp of butter
  • 4 Tbsp of flour
  • 2 C milk
  • ¼ tsp pepper
  • 1 C Swiss cheese shredded
  • ⅓ C fresh grated Romano or Parmesan cheese
  • ¾ C light cream (half and half)
  • 2 Tbsp chopped up fresh parsley
  • 2 Tbsp butter
  • ½ C seasoned bread crumbs
Cranberry Relish:
  • 1 C sugar
  • 1 C orange juice
  • 1 bag of fresh cranberries. (I buy many bags when in season, and freeze them whole.)
  1. Cook your chicken in a pot on the top of your stove in a couple of inches of water. Let cool and put in the fridge. When cold, take out and slice in very thin strips like 1½" by ¼' or even thinner.
  2. For the crepes, I usually let the milk and eggs come to room temperature before mixing, or you can microwave the milk to about 70 degrees. Beat flour, salt, eggs and milk together to form the crepe batter and let "rest" while you are working on the rest of the recipe.
  3. For the filling, melt 2 Tbsp of butter in a large skillet. Add onion and saute till limp. Add mushrooms and stir till cooked. Add chicken, sliced very thin rather than chopped, salt, and stir.
  4. For the Cheese Sauce, melt 4 Tbsp of butter in a 4 quart pot.
  5. Add flour and stir until smooth.
  6. Slowly pour the milk into your “roux” and stir rapidly until there are no lumps.
  7. Cook over medium heat until it starts to boil and thicken.
  8. Add remaining salt and pepper. Stir in grated Swiss cheese and fresh grated Romano or Parmesan cheese.
  9. Heat until melted then add one cup of the sauce to the chicken mushroom mixture and stir. Add ¾ cup half and half to the remaining sauce and stir until smooth.
  10. To make your crepes heat a 7” crepe pan over medium high heat.
  11. Spray pan and put about a ¼ cup of crepe batter in the pan and swirl to cover the bottom of the pan. When a very light brown, flip over and brown other side. I then flip them out onto a piece of parchment paper or on a granite counter top and get another crepe cooking.
  12. While waiting for the next crepe, place about a ½ cup of the chicken mixture down the middle of the crepe.
  13. Roll and place seam side down in a sprayed 9X13 pan. Mixture should make about 8 crepes. When done with the crepes and chicken mixture, spread remaining cheese sauce on top of the 9X13.
  14. For the topping, take 2 Tbsp of butter and melt it in a frying pan. Add the bread crumbs and mix thoroughly. Cut up the parsley and add it to the bread crumbs. Sprinkle the whole mixture on top of the cheese sauce.
  15. At this point, you can bake it in a 350F degree oven for 20-30 minutes until bubbly, or cover and place in the fridge overnight and bake off the next day. If in the fridge, let set out a half hour ahead of baking time and it will then take 30+ minutes to get warm and bubbly in the oven.
  16. When you are lifting these out of the 9X13, you really don’t need to cut them, just put a spatula or two under and lift up.
  17. I like to put about a ¼ cup of cranberry relish on top.
  18. In a 2 quart pot on medium heat mix 1 cup orange juice and 1 cup sugar till dissolved, then add one bag of fresh or frozen cranberries and bring to a boil. Reduce heat to low and cook on the stove till the cranberry's start to pop, about 20 minutes. Remove and store in the fridge until needed.
Read More