LOOSE MEAT SANDWICH

1 lb ground beef round or 1 lb ground sirloin

1 tablespoon fat like lard or Crisco (if meat is round or sirloin) 

Salt & Pepper to taste

1 small Onion, chopped fine

water to cover

sliced dill pickles


Using a cast iron skillet with lard/crisco brown meat 

& onions till done, drain off 

grease if any and return to skillet.

Break ground beef up in skillet into small crumbles 

using the back of a wooden 

spoon.

Add 1 Tbsp Yellow Mustard, 1 Tbsp White Vinegar 

and 1 Tbsp Sugar and just 

enough water to barely cover meat in the pan.

Cook, at a simmer, till water is all cooked out-

between 15-20 minutes.

Heat your hamburger buns-they're traditionally 

steamed for loose meats.

When buns are warm, put yellow mustard on them 

and add some dill pickle 

slices

NOTE: *If you start changing this recipe and using 

things like olive oil for the 

fat 

and Dijon or honey mustard for the yellow mustard, 

And don't add any liquid 

smoke or Worcestershire sauce, you will not get the 

traditional yummy taste of 

a loose meat sandwich.

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Banana Pudding Cheesecake Blondies

Author: Jocelyn Delk Adams of Grandbaby­Cakes.com
A delicious banana blondie crust gets topped with creamy banana pudding cheesecake creating the most delicious
bar recipe ever!
Ingredients
For the Blondie Crust:
½ cup unsalted butter, melted
½ cup light brown sugar, packed
1 large egg yolk
½ cup all purpose flour
Pinch of salt
¼ cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
½ cup heavy whipped cream
2 teaspoons powdered sugar
1 (8 ounce) cream cheese package, room temperature
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant banana pudding mix
1 teaspoon vanilla extract
Garnish: nilla wafers
Instructions
For the Blondie Crust:
1. Preheat oven to 350 degrees and prepare a 8x8 baking pan with non­stick method of your choice.
2. In a large mixing bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt,
banana and vanilla until well combined.
3. Add blondie batter to pan and bake for 15­20 minutes until just set.
4. Cool to room temperature and prepare topping.
For the Cheesecake Topping:
1. Using your hand mixer, whip heavy cream in a medium sized bowl until soft peaks develop then slowly add in
powdered sugar. Continue whipping until stiff peaks develop then refrigerate and clean beaters.
2. In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
3. Slowly add in sweetened condensed milk, banana pudding, and vanilla extract. Beat until well incorporated.
4. Carefully fold pre made whipped cream into the cream cheese batter.
5. Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until
completely firm.
6. Garnish with nilla wafers and serve.

grandbaby-cakes.com

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New Potatoes Oven Recipe

Preheat oven 375*
Scrub 1 1/2 to 2 lbs new white or red potatoes
Cut into 4ths (do not peel)
Place into a small greased, casserole dish cut up 2 to 3 Tablespoons butter and arrange over top potatoes
Sprinkle 1 Tablespoon, Italian Seasoning or 1 Tablespoon parsley over potatoes
Sprinkle 1 Tablespoon minced garlic over potatoes
5 or 6 strips of your favorite Bacon
Bake 375 for 10 minutes, uncovered, turn potatoes over and continue to cook for 1 hour uncovered

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Peach Pie Moonshine Recipe

Peach Pie Moonshine Ingredients 2 ­ 64 oz bottles white grape peach juice 2 ­ 15 oz cans sliced peaches in heavy syrup 2½ ­ 3 cups granulated sugar 6 ­ 7 cinnamon sticks 1 750 ml bottle everclear 1 750 ml bottle peach schnapps Instructions 1. In a large pot, bring juice, peaches w/ syrup, sugar, and cinnamon sticks to a boil. Reduce heat and simmer for 30 minutes to 1 hour. Take out the cinnamon sticks Let cool to room temperature, then add the peach schnapps and everclear. Stir well, then pour through a strainer layered with a cheesecloth to strain out the peaches and any bits of the cinnamon sticks. Ladle into jars. Peaches can be divided between the jars. Yields 12­/14 pint sized jars and 6­/7 quart sized jars. 

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Raspberry Devine recipe

smile emoticon

1 container of Yoplait Greek yogurt strawberry or raspberry flavor 5.3 oz

1/2 block regular bar cream cheese soften well

1& 1/2 cups real heavy cream

Sugar for whipped cream anywhere from 3/4 to 1 cup depends on how sweet 

you like ,can use less if diabetic or wanting to cut calories ,use at least 1/2 tho..

12 oz bag frozen raspberries and sugar to sweeten to your taste

3 full Graham crackers

Pour frozen raspberries into bowl about 1/2 of them sweeten as you like , let sit 

, crush 1 graham finely sprinkle 1/2 tsp sugar into , place in parfait cup add 

sweeten raspberries then half of container of yogurt , let sit and whip your 

cream then sweeten add in cream cheese at last mix minimum just till cream 

cheese incorporated , add a large scope over your yogurt in parfait glass then 

add more sweetened berries for looks finally 1 dollop of cream and crushed 

graham cracker for prettiness chill and serve , recipes makes 2 large desserts 

can double for more .

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Garlic Bread

This is a simple crusty garlic bread. Make and serve with any Italian pasta dish or serve with marinara sauce as a snack.

 Ingredients

• Garlic smashed and minced 3 to 4 cloves (use more or less to your taste)
• Butter - 1/2 - 1 cup
• Parmesan Cheese (finely grated or powdered) - 1/4 cup
• Bread of your choice - 1 loaf french baguette
• Fresh or dried parsley - few

Method

• Mix garlic, butter & cheese together. Add salt if needed. You may not need salt if the butter is already salted.
• Split the loaf length ways down the middle and cut into 3 or 4 inch sections. Spread the butter mixture over the bread.
• Preheat the oven at 350 degrees Fahrenheit. Prepare the tray by spraying with some oil. Arrange the bread on the tray & sprinkle some parsley leaves.
• Bake the bread until it becomes golden color. 
• Serve hot 

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Cheeseburger on a Pretzel Bun with Home Fries

1 lb hamburger meat
2 heaping tablespoons of chopped fresh rosemary leaves (not the stem)
2 Tbsp A1 sauce
3 cloves crushed and minced garlic
Salt and pepper to taste 
Buns
Any toppings you desire

Mix the rosemary, A1 sauce, and garlic into the hamburger meat, distributing evenly. Add salt and fresh ground pepper. Form out the hamburger patties. Place on a hot grill or grill pan. 

If you are indoors with a grill pan, be sure to use your stove fan. If on grill pan, lower the heat to medium high. Grill on one side until you can see the juice begin to run at the surface. Flip over and grill on the other side, again until you can see some juice coming through. If you wish, brush the cut side of the buns with olive oil or melted butter and toast on remaining grill surface. Make it you own by adding any toppings you like. Lettuce, tomato, sauteed onions and mushrooms with swiss cheese, guacamole, a spicy aioli. The choices are endless.

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Easy Salsa

 Salsa

Ingredients:

whole or diced tomatoes - 28-ounce can, drained with juices reserved (I use Muir Glen Fire Roasted.)
red onion - 1 small, roughly chopped
Serrano chile pepper - 1, seeded
garlic cloves - 2
freshly squeezed lime juice - from 2 limes
fresh cilantro - 1/2 cup, roughly chopped
sea salt - to taste
freshly ground black pepper - to taste
extra virgin olive oil - drizzle

Preparation:

Place onion, chile, and garlic in bowl of food processor. Pulse several times until finely chopped.
Add tomatoes and lime juice and pulse several times to combine. Season with salt and pepper.
Add reserved tomato juice, if needed, to thin the salsa. Pulse to combine.
Transfer to serving bowl, drizzle salsa with olive oil, cover with plastic wrap, and let sit for 1 hour for flavors to combine.

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Blueberry Sorbet

This two-ingredient Blueberry Sorbet could not be easier to make. With frozen blueberries and juice on hand, you can create this icy and refreshing treat in a matter of minutes and serve it over cakes, cookies, bars or fresh fruit. Since it’s so simple and delightful, Blueberry Sorbet is also fantastic served on its own.

Ingredients

• 4 cups fresh or thawed, frozen blueberries
• 1 can (6 ounces) frozen apple juice concentrate

Instructions

1. In the container of a food processor or blender, combine blueberries and apple juice concentrate
2. Whirl until liquefied
3. Pour into a 11 X 7-inch baking pan
4. Cover and freeze until firm around the edges, about 2 hours
5. With a heavy spoon, break frozen mixture into pieces
6. Place mixture in a processor or blender container
7. Whirl until smooth but not completely melted
8. Spoon into a 9 X 5-inch loaf pan
9. Cover and freeze until firm
10. Serve within a few days

Quick notes

Yield: 4 cups
Per portion: 112 calories, 1 gram protein, ½ gram fat, 28 grams carbohydrate, 15 mg sodium, 244 mg potassium, 0 mg cholesterol

Number of servings (yield): 6

blueberry council.org

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Ham and Cheese Sliders

Ham and Cheese Sliders

Ingredients:

2 packages king Hawaiian Rolls
1 1/2 lbs shaved deli ham
1 packed sliced Swiss cheese
Poppy Seed Topping-
1 stick butter (melted)
1 teaspoon Worcestershire sauce
1 ½ tablespoons Dijon mustard
1 tablespoon dried minced onion
1 tablespoon poppy seeds

Directions

Step 1: Preheat the oven to 350 degrees. Cut the Hawaiian rolls in half and set aside. Place a slice of the ham and a slice of the Swiss onto the top of the bottom half of each roll. Place the tops on to each roll. Place the prepared sandwiches onto a large baking dish (you may need more than 1 depending on how many sliders you have).

Step 2: Place the melted butter into a medium bowl. Add Worcestershire sauce, Dijon mustard, dried minced onion, and poppy seeds. Whisk together until smooth. Pour the sauce evenly over the tops of all the sandwiches in the baking dish. Allow to sit for 10 minutes or until the butter sets slightly.

Step 3: Cover with foil, place into the oven and bake at 350 degrees for 10 minutes or until the cheese is melted. Uncover and bake for an additional 2 minutes until the tops are slightly browned and crisp. Serve warm.

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Ham Brie & Strawberry Sliders

• 3 tbsp unsalted butter
• 6 Slices of Smithfield Anytime Favorites Quarter Boneless Hickory Smoked Sliced Ham
• 6 tbsp strawberry preserves

• 6 Slider Buns
• 6 thick slices fresh Brie cheese

Instructions

Layer the slider buns with the ham slices, Brie cheese, and strawberry preserves.

Heat a skillet and melt the butter in it. Place sliders in melted butter and toast on both sides, until cheese has melted. Serve immediately.

Copyright Marnely Rodriguez, Cooking with Books

- See more at: http://www.smithfield.com/meal-ideas/how-about-ham/ham-brie-strawberry-sliders/#sthash.m5uriHeS.dpuf

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Jalapeño Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded,
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

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Biscuits and Gravy

INGREDIENTS

2 biscuits
4 ounces fresh pork breakfast sausage
1 teaspoon all-purpose flour
2 cups whole milk
Kosher salt, to taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste

DIRECTIONS

1. Place your biscuits in a warm oven or toaster oven to heat through.

2. Place a medium skillet pan over medium-high heat. When the pan is hot, add the sausage and brown, using a wooden spatula to break up the sausage into bite-size pieces, 4 to 5 minutes. Note: It's okay if some of the sausage sticks to the pan.

3. Reduce the heat to medium and sprinkle the flour into the pan, stirring often for 1 minute.

4. Pour in the milk and scrape up the brown bits from the bottom of the pan. Bring the gravy to a boil. Reduce the heat to medium and cook, stirring occasionally, until the gravy thickens, 8 to 10 minutes. It should look velvety and have the thickness of heavy cream. Season the gravy with salt, black pepper and cayenne.

5. Split your biscuits and arrange in shallow bowls. Pour the gravy over the biscuits and serve immediately.

Picture courtesy of bob eveans

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Simple and easy Egg Salad

INGREDIENTS

SERVINGS 3 

6 hard-boiled eggs

3 tablespoons mayonnaise (I use light mayo on mine, don't care for salad dressing, use more mayo if needed)

1 tablespoon mustard (optional,I use regular yellow mustard)

1 tablespoon relish (optional)

pepper (optional)

lettuce (optional)

6 slices whole wheat bread Or white bread(any type will do)

DIRECTIONS

Finely chop boiled eggs.

Mix in mayo 1 tablespoon at a time, so not to add too much.

Mix in mustard, relish and pepper.

Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.

Top sandwich with lettuce.

Enjoy!

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Miss Jade's Easy creamy cheddar cheese ham potato bake

Ingredient
1 1/2 cup of cooked ham
2 cans of cream of celery
1/2 of cream of chicken
Half cup milk
Onions and green onions your own desired amount
1 1/2 cheddar cheese
5 pound bag of potatoes
1 tablespoon of salt
  Direction

Boil peeled potatoes for 15 minutes or until a little tender leaving it still a little hard. ( potato hack) I actually boil my potatoes first and then peel them it makes it easier.

In a blow stir in ham soup ,milk onions green onions and salt and the cheese leaving half a cup to sprinkle on top later .

In a deep baking pan stir in the potatoes and the sauce we just made in the bowl sprinkle the rest of the cheese on top put aluminum foil on top then bake. Until tender.

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Zesty Crock Pot Chicken Barbeque

Zesty Crock Pot Chicken Barbeque
makes 6 servings
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Directions
1.Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2.Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

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Homemade Kentucky Blackberry Cobbler

Recipe

2 1/2 C Fresh blackberries, washed
1 C Sugar
1 C Flour
2 t Baking powder
1/2 t Salt
1 C Milk
1 Stick of unsalted butter, melted

First you should take care of the blackberry and sugar mixture because it needs to sit for a while. Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. This will coax out the juices of the blackberries so that they can be sweetened up by the sugar, and we can taste the full spectrum of the fruit–this process is called macerating.

After about 20 minutes, you should turn on the oven to about 375º and start preparing your batter.

Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.

Pick out a clean baking dish– a smaller one will do– pour in the batter and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan (there is enough butter in there already!). Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake this promising pan of happiness in the oven for 45 minutes to an hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. It will be bubbling like crazy and quite hot, so be careful!

This hour goes a little like this: you can hear it bubbling through the vent behind the stove, you can smell the buttery dough caramelizing with the sugar, and you can see the dotted crown of blackberries creating that quintessential golden cobbler crust. It is a marvel to have in your oven, let me tell you!

Serve warm or room temperature with warmed cream or fresh whipped cream. You can store this at room temperature with foil over it for 2-3 days, probably longer in the fridge…but it never lasts that long for me!

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Apple Pie Tacos

4 Apples peeled & sliced
½ C Sugar
2 tsp Cinnamon
½ tsp Nutmeg
½ C Water
Tortilla's (flour) 6" size
Oil (for frying tortillas)
1/2 c sugar-cinnamon mixture
Whipped cream

Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
Stir until well blended and cover and cook on medium stirring frequently
For 10 minutes or until apples are semi soft. If needed, thicken sauce using
1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened.

Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture.
Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.

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Ginger Snap cookies

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Apple crisp

Apple crisp

4 large fresh apple(s), peeled, cored, cut into 1/8-inch slices (6 cups sliced apples) 
2 tsp fresh lemon juice 
3/4 cup(s) packed light brown sugar, divided 
6 tsp tapioca, or other brand 
1 tsp ground cinnamon 
1/4 tsp ground nutmeg, or freshly grated nutmeg (fresh preferred) 
1/2 cup(s) all purpose flour 
4 Tbsp regular butter, melted 

Instructions
Preheat oven to 400ºF. Place rack in bottom third to middle of oven.

In a large bowl, toss together apple slices, lemon juice, 1/4 cup sugar, tapioca, cinnamon and nutmeg; let stand for about 30 minutes.

Spoon apple mixture into an ungreased 9-inch square baking dish, or glass or ceramic pie plate; cover loosely with aluminum foil and bake for 30 minutes.

Meanwhile, to make topping, in a small bowl, combine flour with remaining 1/2 cup of sugar; mix until completely blended. Add melted butter; work in thoroughly with fingertips.

After pie has baked for 30 minutes, remove from oven and discard foil. Sprinkle topping over apples and bake, uncovered, until apples bubble and topping turns golden, about 35 to 45 minutes. Cool at least 2 hours before serving. Slice into 8 pieces and serve. Yields 1 slice per serving.

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