DANG GOOD POTATOES by Amy Kendall

                                                                         

I wish I had thought of these but I cannot take any credit! These are Amy Kendall's mothers recipe & it is a keeper! EASY & you get crispy crunchy potatoes on the outside with creamy soft potato on the inside! SO GOOD I WISHED I HAD MADE MORE!

8 Medium Sized Potatoes scrubbed well & sliced into thick slices or cut like you would for french fries

1 Stick that is 8 Tablespoons of Butter

Sea Salt

Pepper if you wish

You could any variety of additional seasonings that you like, as in Garlic Powder, Onion Powder, or even Old Bay Seasoning! I just used Sea Salt

Preheat your oven to 400 degrees. Lay your prepared potatoes in a roasting pan or I used my skillet. The key is to use a pan that has a ridged bottom like you see in the picture. Sprinkle the seasonings over the top. Now dot the tops of the potatoes with the butter. Roast 1 hour at 400 degrees turning the potatoes every 20 minutes! DANG GOOD!

Parmesan & Garlic Rotini Noodles

                                                                       

These noodles are very simple but they taste like you worked all day making them!

8 OZ. Rotini Noodles Cooked according to the package

4 TBS Butter

2 Garlic Cloves Crushed

1 TSP Parsley ( I used dried but chopped fresh is good too)

1/4 Cup Grated Parmesan Cheese

Cook the noodles & drain. In the pot you boiled the pasta melt the butter & saute the garlic until the garlic is soft. Add the parsley & cook for 1 minute. Now add the pasta that you cooked. Stir well. Add the cheese & stir until cheese is melted about 1 minute. Serve with any meat! Makes 4, 1/2 Cup servings!

Stuffed Pork Loin Blade Roast

                                                                               

Juicy succulent pork slow roasted gives this dish a special touch!

1, 4LB Loin Blade Roast, this is the Prime Rib of the Pork. It is the Pork Chops section still attached to the bone. ask your butcher & have him place a pocket into each chop. I did it myself & it is easy but even easier to have them prepare it for you! You want 4 to 5 chops on the roast.

Salt & Pepper all sides of the roast. Set aside while you make the stuffing. You want the roast to come to room temperature so lit it sit while you fix the stuffing!

STUFFING:

3 Cups Bread Cubes( I used 6 slices of good white bread & cut into cubes)

5 TBS Butter

2 Ribs Celery Diced

1 Small Onion Diced

2 Cloves Garlic Crushed

2 TSP Dried Savory ( if you cannot get Savory use Sage)

1 TBS Dried Parsley

3 Eggs Beaten

Enough Milk to moisten about 1/4 Cup

Saute the celery, garlic, &  onion in the butter until tender. Add everything in a deep bowl & stir well. Stuff each pocket in the roast with the stuffing until bursting. Secure the roast with bamboo skewers to hold it together. Place in your roasting pan with the roaster insert in the bottom to keep the pork elevated. Roast in a 325 degree oven for 1 hour. Now cover the stuffing with  tented piece of foil to keep from getting to brown. Continue to roast for another 3 & 1/2 hours. Remove from oven & with a good filet knife run the knife down along the blade bone to remove the chops from that bone. Cut into individual chops each one with its' very own pocket of stuffing! DELICIOUS & JUICY! You may make gravy by deglazing the pan & use the drippings!

Cheese & Cabbage Roll- Ups!

                                                                             

These are so tasty & different from the usual Stuffed Cabbage recipes! Not hard to make, they look pretty & the eat GOOD as we say in Pa Dutch Country!

1 Head of Cabbage

2 TBS Chopped Mixed Dried Vegetables ( found in the spice section of your store)

2 LBS Ground Meat ( I used Hatfields Ground Pork) it is cheap, delicious & not greasy at all. You may use Lean Ground Beef, Skinless Turkey Burger, Lean Sausage or Ground Chicken!

3/4 Raw Rice

Preggo Cheddar Cheese Sauce ( It is new & GOOD!)

Shredded Cheddar Cheese

Wooden Toothpicks

First Cook the Rice & the dried vegetables in 1 & 1/2 Cups water add 1/2 TSP Salt. Bring rice & veggies in the salt water to a boil, cover & simmer about 20 minutes or until rice has absorbed the water & is tender. SET ASIDE

Wash cabbage & remove center core with a sharp knife from the bottom of the cabbage, do not cut into the leaves just cut out the core in a circle!

Pull off 6 large outer leaves be careful not to rip the leaves. 

Now in a deep bowl break up the meat & add the cooked rice mixture blending well to mix the rice throughout the meat. In a large glass pan take one cabbage leaf & scoop about 1/2 cup full of the meat mixture into the cabbage leaf so it cups the meat. Gently fold in the ends to make a bundle. Secure the seam by inserting the wooden toothpicks. It will take between 4 & 6 toothpicks to do the job. Place the bundle seam side down in the baking dish. Continue with the remaining 5 leaves & meat mixture. Now pour over the bundles the jar of cheese sauce. Cover the casserole with aluminum foil. Bake in a preheated 375 degree oven for 1&1/2 hours. Uncover & sprinkle about 1/4 of shredded cheddar cheese over each bundle. Return dish to the oven, turn the heat down to 300 & bake another 10 minutes! CABBAGE ROLL HEAVEN is the result! I made baked potatoes in the oven with the cabbage rolls & everything was done at the same time. Scrub your potatoes, poke a few holes in the potato & spray the potato with cooking spray. Wrap in foil & bake! The cheese sauce from the Cabbage Rolls was delicious on the potatoes too! ENJOY!

Spice & Yogurt Cupcakes or Cake if you wish, with Rich, & Creamy Butter Cream Frosting!

                                                                         

Feather light spicy cake that is actually fluffy in texture! Add the rich creamy Butter Cream Frosting & you have a winner!

Butter Cream Frosting:

1 Cup Milk

1/4 Cup Flour

Whisk together in a deep saucepan & then cook whisking as you cook  over medium heat, until mixture bubbles & thickens. Set aside & let come to room temperature. Have 1 Cup Softened butter in a deep mixing bowl. Cream Butter until it is fluffy. Now beat in 1 Cup Granulated Sugar. Beat until fluffy. Now add room temperature flour mixture into the butter mixture. Add 2 TSP. Vanilla & beat until creamy smooth. DELICIOUS!

SPICE CUPCAKES or CAKE:

1/4 Cup Softened Butter

1/4 Cup Shortening

1 & 1/2 Cups Sugar

1 TSP Vanilla

3 Eggs

2 Cups Flour

1 TSP Baking Soda

1 TSP Baking Powder

2 TSP Cinnamon

1 TSP Nutmeg

1 TSP Ginger

1/2 TSP Cloves

1 TSP Allspice

1/2 TSP Salt

1 Cup Plain Yogurt

Stir all the dry ingredients EXCEPT sugar, together. In deep mixing bowl cream butter & shortening. Add sugar & beat again. Add eggs 1 at a time & beat well. Add vanilla & beat. Now add 1/3 of the dry ingredients & beat well. Add 1/3 of the yogurt & beat well. Now add 1/3 dry & beat, 1/3 yogurt & beat & do it one more time. Beat well & scrape the sides of the bowl often. Now line 24 cupcake wells with cupcake liners. Put a nice amount of batter in each well filling about 2/3 full. Bake in a preheated oven of 350 degrees for 20 minutes or until cupcakes test done. Let cool 5 minutes in the pan & then remove each cupcake from the pan so they may cool before your frost them. Once completely cool frost with the Butter Cream Frosting. You may sprinkle the tops with cinnamon if you desire! Makes 24 Cupcakes. For cake, prepare a 9X13 cake pan or 2, 9 inch pans with baking spray & a dusting of flour. Bake at 350 degrees for 30 minutes or until done!

                                                                        

                                                                            

LIGHT & FLUFFY, nicely spiced. The Butter Cream Frosting is on of my favorites too & works very well with this Spice Cake!

Dark Brown Bread Just Like Outback Restaurants!

                                                                           

Lightly sweet & a nice nutty flavor this bread is very nice for many different meals! This version has no artificial colors just good wholesome ingredients & a great flavor!

3 Packets Yeast

1/2 cup Warm Water

1 TBS Sugar

Stir all together & let sit until foamy. In the meantime mix up the following:

1 Cup Warm Water

1/2 Cup Grandma's Molasses

2 TBS Hershey's Cocoa

1 TBS Salt

2 TBS Vegetable Oil

Stir this together until smooth. Now Stir in 2 Cups Rye Flour & stir smooth.  Stir in the yeast mixture & stir smooth. In a deep bowl stir together 1 & 1/2 Cups Whole Wheat Flour & 1&1/2 Cups White Bread Flour. Now stir this into the above mixture & stir smooth. Work dough & then dump out on flour surface & knead dough until no longer sticky. Grease the deep bowl you used & put dough back into it cover & let rise until double! Now punch down dough & shape into 2 loaves on a greased baking sheet. 

                                                       

        Your loaves should look like this with about 5 to 6 inches between them. Use 2 sheets if you wish so loaves do not touch once risen!

Cover & let loaves rise again to double in size!

Once double bake in  preheated oven of 375 degrees for about 30 minutes or until loaves sound hollow when you tap them! Remove from oven & let cool on wire racks. This makes 2 nice sized loaves! ENJOY!