Archives for June 2013
- 1 5lb bag potatoes
- 7 large eggs
- 1 pound bacon, cooked and crumbed
- 3 cups regular Mayo
- ⅓ cup mustard
- 2 tsp onion powder
- ¼ cup apple cider vinegar
- 1 tsp season salt
- 1 tsp pepper
- 2 pickles, optional
- Wash and boil potatoes as a whole. Start boiling eggs, when done cut eggs open and dice setting aside the yolk. While you are cooking the eggs and potatoes start cooking your bacon, saving about 1 Tbsp of oil. When potatoes are done and cooled cut into cubes and place into a big bowl. In a separate bowl add the egg yolk, bacon oil, mayo, mustard, onion powder, vinegar, season salt and pepper and mix until combine. Add to the potatoes and stir gently until completely covered add pickles at this time if desired.
- Serve nice and chilled.
3 Packet Pot Roast
1 pot roast
1 packet ranch dressing mix
1 packet brown gravy mix
1 packet italian dressing mix
1 1/2 cups water
Mix all 3 mixes together with water. Pour over pot roast. Turn crockpot on to high and cook for 5-6 hours or on low for about 8-9 hours.
If you want to make gravy with the juice of the meat. It is awesome flavor and is great to have with some mash potatoes. I added the juice into a saucepan and let it come to a boil. In a small cup I added 1/2 cup water and about 1-2 Tbsp of corn starch and mixed. Then it starts to boil slowly stir in the water with corn starch and until desired thickness.
I did add about half an onion. I thought I was kind of salty so next time I might try to find to see if any of the packets come in reduced sodium.
We were thinking the next time we make this recipe that we should add some white rice and then add the chicken mixture on top.
Cilantro Avocado Linguine
2 large avocado, peeled
1 Tbsp lime juice, I used fresh
1 glove fresh garlic
1/4 fresh cilantro
1/2 tsp salt
dash of black pepper
1 package linguine noodles, I used whole Wheat
Start boiling your noodles, I like mine to al dente. In a food processor add in your avocado, lime juice, garlic, cilantro and salt pepper. Mix until completely combined. Strain noodles from water. Add in the avocado mixture the noodles and stir until they are completely covered.
I thought this recipe was sort of dry, I’m wondering if I added a little cream or milk if it would help, but other then that it was great!
3 cans of VanDeCamps pork and beans
6 Tbsp ketchup
3 tsp mustard
5 Tbsp brown sugar, i always do extra
1 Tbsp dried onion
1/2 green pepper, chopped
6 slices bacon, cooked and crumbled
Place beans and ingredients into a Pyrex baking dish or crockpot. Cook bacon reserving about 1 Tbsp bacon grease, add grease into beans. Cover and cook in oven at 350 for about 1 hour, or crockpot on high for an hour then decrease to low, stirring occasionally.
Now that its FINALLY summer time, my family eats corn on the cob constantly! Corn is absolutely one of favorite vegetables especially in the summer time. I love to have it on the BBQ…yum yum!
Even though I am very unsuccessful at growing corn and have FAILED miserably at doing so, I still enjoy eating it!
So, I have seen a few posts around Pinterest on how to shuck your corn without having to deal with the silk. I will admit I was a little skeptical at first, but it does actually work. Its so easy and a lot less messy!
This process is as easy as 1-2-3
Step 1: Select your corn…easy right!
Step 3: Get a hot pad and hold vertically and watch with amazement as the corn slips right out of the husk
Taa-Daa! You have silk free corn!
Cheddar ‘n’ Ham Macaroni
2 cups cooked macaroni, I like mine to al dente
1 can Campbells Cheddar Cheese Soup
1/4 cup milk
1.5 cups cubed ham
1/4 tsp salt
1/2 cup bread crumbs, I used italian bread crumbs
2 Tbsp butter, melted
Cook noodles until tender and strain water. Add in ham, salt, cheese soup and milk, stir until combined Try not to over stir so your noodles won’t get mushy. Place in a greased 13×9 pan. Spread evenly. In a bowl melt butter, add in bread crumbs until coated. Lightly sprinkle crumbs on top of macaroni and bake at 350 degrees for 20-25 minutes.