Potato Kugel

Ingredients

• 6 potatoes, peeled and grated
• 1 zucchini, peeled and grated
• 2 medium carrots, peeled and grated
• 1 medium onion, peeled and grated
• 4 spring onions, diced
• 4 eggs
• 2/3 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees F.

Drain any excess liquid from potatoes, zucchini, carrots, and onions and place vegetables in bowl.

Into vegetable mixture, add eggs, flour, oil, salt and pepper and blend well.  Pour mixture into greased casserole dish and bake for about an hour or until golden brown.

~ I'm always looking for new ways to use my garden veggies and this made use of the zucchini, carrots, and spring onion.  Nice hearty side dish that's a nice change to ordinary potatoes.  Enjoy! ~ 

Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh or frozen blueberries (thawed)

Topping

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoon cinnamon

Directions

Preheat oven to 400 degrees F.  Grease or line muffin tins.

Combine flour, sugar, salt and baking powder in mixing bowl.  Add vegetable oil, egg and milk.  Fold in blueberries.  Fill muffin tins about 3/4 full.

In a small bowl, mix together topping ingredients with a fork and sprinkle over muffins before baking.

Bake 20 - 25 minutes or until done.

~ I made these tonight with some fresh, frozen blueberries we had in the freezer from last fall.  They turned out very good and I'll let you guess what I'll be having for breakfast tomorrow morning with my coffee! ~

Potato Pancakes

Ingredients

• 2 cups leftover mashed potatoes
• 1 medium onion (diced)
• 2 tablespoons flour
• 1 egg 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• vegetable oil

Directions

In mixing bowl, combine mashed potatoes, onion, flour, egg, salt and pepper.  Mix well. 

Coat skillet with vegetable oil for frying on medium/high heat.  Drop mixture by heaping tablespoonfuls into hot oil, careful not to overcrowd the pan.  This is usually done in a few batches.  Fry until golden brown on both sides.  Place on paper toweling to drain excess oil.  

Serve as is or with the toppings of your choice.

~ This is what I find to be the easiest way to use up your mashed potatoes from a previous night's dinner.  I know you can use fresh potatoes (grated) as well, but I prefer to think of this as a tasty way to revamp those leftovers without wasting them.  My family likes these with a dollop of sour cream.  You can sprinkle with grated cheese, or just eat them as they are.  A tasty side dish that I know you will enjoy! ~

Cranberry Muffins

Ingredients

• 1/2 cup butter or margarine (softened)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups cranberries fresh or frozen (roughly chopped)

Topping

• 2 tablespoons sugar
• 1/8 teaspoon ground nutmeg

Directions

Preheat oven to 400 degrees F.  Grease or line a 12 slot muffin tin.

In a mixing bowl, cream together butter and sugar.  Add eggs and vanilla and mix well.  Fold in sour cream.

In a separate bowl, combine flour, baking powder, baking soda, nutmeg and salt.  Add this flour mixture to the creamed mixture, stirring just until moistened.  Fold in cranberries.

In a small bowl combine topping ingredients.

Fill muffin tin slots 2/3 full and sprinkle with topping.

Bake for 20 - 25 minutes or until toothpick inserted comes out clean (although it will most likely be stained red).  Cool in tins for about 5 minutes before removing.  Makes a dozen muffins.

~ I had leftover cranberries from the cranberry upside down cake I made the other night and wanted to use them up, so I made these muffins.  I think they turned out pretty good.  Again, tart, yet semi sweet.  I think maybe an addition of orange zest (or maybe even orange juice) to the batter might take it up another notch, but all in all, good muffins. ~

Yorkshire Puddings

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 cups milk
• 4 eggs, beaten
• 6 teaspoons vegetable oil

Directions

Preheat oven to 375 degrees F.

In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater or whisk briskly until smooth. Let stand about 30 minutes.   

Spoon 1/2 teaspoon of oil in each slot in muffin tin and place in oven until oil is hot.

Re-whip batter briskly again just before pouring into muffin tins, filling them about 3/4 full.

Bake about 30 - 35 minutes or until puddings have puffed up and are golden brown and crispy.

~ Now, I married an Englishman, so I leave the making of these little gems to him.  He does a lot of this by feel and not so much by measurement.  That's the English way I guess.  When I traveled to other side of the pond, this was one of my favorite things to eat with Sunday roast.  I couldn't get enough.  If you've never tried these, you have absolutely no idea what you're missing.  You will never have bread or rolls with your dinner again after giving these a try! ~

Cranberry Upside Down Cake

Ingredients

• 1 1/2 cups fresh cranberries
• 2 tablespoons chopped walnuts
• 1 teaspoon grated orange peel
• 1/2 cup butter, softened and divided
• 1/2 cup firmly packed brown sugar
• 2 tablespoons orange juice
• 1/4 teaspoon cinnamon
• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 cup buttermilk

Glaze

• 1 cup powdered sugar
• 1 teaspoon melted butter
• 2 tablespoons orange juice

Directions

Preheat oven to 350 degrees F.  Coat a 9 inch square or 10 inch round baking pain with cooking spray and dust lightly with flour.

In small bowl, combine cranberries, walnuts and orange peel.  Set aside.

In small saucepan, melt 2 tablespoons butter over medium heat.  Stir in brown sugar, orange juice, and cinnamon.  Cook for 3 minutes stirring constantly.  Pour into pan.  Sprinkle with cranberry mixture.

Whisk flour, salt, and baking powder in a medium bowl.  Set aside.

In a large mixing bowl, with an electric hand mixer set on medium, beat white sugar and remaining butter until creamy.  Add vanilla, egg, buttermik, and flour mixture.  Spoon over cranberries.

Bake about 40 minutes or until toothpick inserted in center of cake comes out clean.  Cool in pan for 5 minutes then invert onto a rack to finish cooking. 

Mix the powdered sugar, melted butter and orange juice and drizzle over cake before slicing.

~ I found this recipe in a magazine today and it looks way too good not to share.  I would think you could change it up with whatever fruit you choose depending on the season. ~

Easy Coconut Macaroons

Ingredients

• 1 1/3 cups flaked coconut
• 1/3 cup white sugar
• 2 tablespoons flour 
• 1/8 teaspoon salt
• 2 egg whites
• 1/2 teaspoon vanilla extract

Directions

In small bowl, combine coconut, sugar, flour and salt. Stir in egg whites and vanilla, mix well.  Drop by rounded teaspoonfuls onto greased baking sheets.  Bake at 325 degrees F for 18 - 20 minutes or until golden brown.  Cool on a wire rack.

~ Simple, easy, sweet and delicious! ~

Cheese And Tomato Casserole

Ingredients

• 2 tablespoons butter
• 1/4 cup flour
• 1/2 cup milk
• 2 cups cheddar cheese (cubed or grated)
• 2 cups monterey jack cheese (cubed or grated)
• 1 can diced tomatoes (or 1 large tomatoes diced)
• 1 package wide egg noodles
• 1 teaspoon dried parsley
• 1 teaspoon fresh chopped garlic
• 1 teaspoon onion salt
• 1 teaspoon sweet basil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup crushed plain potato chips, or crushed cracker crumbs

Directions

Preheat oven to 375 degrees F.

In medium pot, over medium heat, melt butter.  Add flour to make a paste.  Slowly add milk.  Whisk until smooth, careful not to scorch.  Add parsley, garlic, onion salt, sweet basil, Italian seasoning, and salt and pepper.  Remove from heat and set aside.

In large pot, boil noodles until not quite done.  Drain.

Grease casserole dish or 9 X 13 cake pan.  Layer noodles, milk mixture, cheeses, and tomatoes.  Sprinkle crushed chips over the top and bake uncovered for about a half hour.  Serve and enjoy!
 
~ This is straight from my childhood.  A dish my mother used to make us that we all enjoyed.  I guess you could call it a grown up version of mac & cheese.  So from my mom, to you .. enjoy this simple and delicious dish! ~