this has to be good!!!! Click on Menu Title below to go the original page.

Jolean's Cheese Potato & Smoked Sausage Casserole

By Stacky5 on June 20, 2005

Photo by thecookierookie

• Prep Time: 20 mins
• Total Time: 1 hr
• Servings: 4-6

ABOUT THIS RECIPE

"This was another one of our favorites in the 70's Very inexpensive and very easy to make. Just recently found this recipe hand-written by my Mom, and the warm feelings flood back to me, because this was a true favorite in our house. Little did I know that she was on such a tight budget, yet made things like this that we all loved!! NOTE: The meat that was used in this recipe always varied, according to whatever we had available at the time."

INGREDIENTS

• 3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 lb Velveeta cheese, diced
• 1/2 cup sharp cheddar cheese, shredded
• 1 lb skinless smoked sausage ( Eckrich is my favorite brand)
• 1/8 teaspoon paprika

DIRECTIONS

1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
2. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
3. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
4. Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
5. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
6. NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

Page 2 of 2Jolean's Cheese Potato & Smoked Sausage Casserole (cont.)

NUTRITION FACTS

Serving Size: 1 (294 g)

Servings Per Recipe: 4

Amount Per Serving

% Daily Value

Calories 871.3

 

Calories from Fat 587

67%

Amount Per Serving

% Daily Value

Total Fat 65.2g

100%

Saturated Fat 31.7g

158%

Cholesterol 176.6mg

58%

Sugars 6.5 g

Sodium 2326.7mg

96%

Total Carbohydrate 37.3g

12%

Dietary Fiber 2.7g

11%

Sugars 6.5 g

26%

Protein 33.5g

67%

© 2016 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/12662

Paleo Chocolate Chip Skillet

This has to be good!!!! I have made mug cakes and this is along that line.....got the recipe from
this website

Here is a peek!

Paleo Chocolate Chip Skillet Cookie

 

Save Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Rachel Conners

Serves: 2-4 servings

Ingredients

• ¼ cup coconut oil, solid at room temperature
• ⅓ cup coconut sugar
• 1 egg yolk, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (4 oz.) blanched almond flour
• ½ cup (3 oz.) chopped dark chocolate
• ½ teasoon flaky sea salt, to sprinkle on top (optional)

Directions

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1. Preheat the oven to 350ºF. Lightly grease a 5 inch cast iron skillet with coconut oil.
2. Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
3. Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.
4. Press the dough into the prepared pan, sprinkle with flaky salt if using, and bake for 15-18 minutes or just beginning to turn golden brown around the edges. Remove from oven and serve warm - alone, or with whipped coconut cream or non-dairy ice cream.

Notes

Recipe adapted from Paleo Chocolate Chip Cookies

Thanks for coming here;

Ellen

Chicken Nuggets with Honey Mustard Sauce

this is my rendition of the recipe......put your own twist on it if you want to.

1 Chicken breast cut into Nuggets

1 T Olive Oil
1/8 t Red Pepper
1 clove minced garlic
make into a marinade and marinade the chicken for at least 30 minutes. (used a plastic bag and squished the chicken around)

HONEY MUSTARD SAUCE

2 T Dijon Mustard
3 T Honey
Stir really well.....

..................................
1 egg beaten really well!
enough saltine flour to cover the chicken about 10-12 crackers
I put the saltines in my bullet and turned them into flour:-):-)

Coat the chicken with the egg....put the cracker "flour" into a plastic bag and put the chicken in the bag and cover with the "flour". (squish again)

Put in the oven for 20 minutes at 375 degrees.....OR put in the air fryer for 10 minutes at 360 degrees, turn and cook another 10 minutes.....serve and enjoy....


MENU:

Chicken Nuggets and honey mustard sauce on the side
Green Peas
Sliced tomatoes
Beverage  


Really is a "keeper"

Ellen

Crispy Potato Chips in the Microwave

Just found this!!!!

http://www.thekitchn.com/how-to-make-crispy-potato-chips-in-the-microwave-166718

Ellen

Open Faced Sandwiches

So just found out open-faced sandwiches are the "hot topic" right now.....:-)

So,put your ham and tomato slice on your English Muffin and mix your cheese with mayo and cover the ham and tomato,place under preheated broiler 4 inches from heat; broil 3 minutes or until cheese is melted and sandwich is hot, sprinkle with some chives and enjoy!!!!!

Endless possibilities!


Ellen

Stuffed Burgers

Stuffed Burgers

Ingredients;

1 1/2 pounds ground beef
1 clove garlic, minced
1 teaspoon hot sauce (recommended: Frank's Red Hot)
Salt and freshly ground black pepper
4 strips bacon, diced
1/2 onion, chopped
1 cup grated sharp Cheddar
4 burger buns
Lettuce, tomato, pickles for garnish

Preheat grill to medium. Cook on rangetop if you want!

In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix.

Warm a skillet over medium heat and fry bacon until crispy.

Remove to a paper towel-lined plate to drain.

Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning.

Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside.

Saute onions in bacon fat in skillet until tender, 5 minutes.

Place onions and bacon in a bowl with cheese.

Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties.

Top each with another patty and seal the edges.

Grill burgers over medium-high heat, flipping once until desired done-ness is reached, approximately 4 minutes each side for medium.

Serve on buns with garnishes.

Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

Recipe courtesy of Sunny Anderson, 2009
------------------------------

Note from Ellen;

you can add or have instead;

jalapenos

blue cheese

pork n beans

mac and cheese

only your imagination will stop you!!!!!

enjoy:-)

Beans and cornbread--:-) Crockpot style

1/2 bag of dried pinto beans ( I cook for 2, so don't need a whole bag of beans soaked)
soak in 6 cups water 8 hours
pour off water
add enough water to cover the beans by 1 1/2 inches, put in a package of your favorite Jerky Meat....we like Peppered Jerky.

Cook overnight or all day 6-8 hours

Serve with cornbread muffins, onion, sweet relish, ketchup and then for dessert...molasses on that cornbread! Yum yum

leftovers????

Serve with hamburger "steak", green salad/tomato on the side.

Ellen

Company Casserole

Got this in an email and plan on trying it eventually....this sounds good, easy and that makes it something I would like to try:-)

Thanks for visiting my blog

Ellen


Company Casserole

makes 4-6 servings
 

8 oz wide egg noodles
1 lb ground beef
1/2 medium onion, chopped (about 1/2 cup)
1 (15 oz) can tomato sauce
1 cup cottage cheese
2 green onions, sliced
1 cup shredded cheddar cheese

Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.

Bring a large pot of water to a boil then salt generously.  Add the noodles and cook until al dente.  Drain.

Meanwhile, in a large skillet, cook the ground beef and the onion over medium-high heat until the beef is browned and cooked through and the onions are tender.  Add half the can of the tomato sauce to the beef, stir to combine, then turn down the heat and let the mixture simmer for 5 minutes.  Stir in the drained egg noodles.  Pour the mixture out into the prepared baking dish.

Spread the cottage cheese over the top of the noodle mixture.  Top with the green onions, reserving a few for topping after the casserole is finished, if desired.  Pour the remaining tomato sauce over the top, then top with the cheddar cheese.  

Bake in the preheated oven until warmed through and the cheese is melted, 15-20 minutes.

Top with the reserved green onions before serving, if desired.