Vegetable Cheddar Sauce

Can't get your little picky eaters (or in my case, big) to eat veggies, especially broccoli? I have been trying to find a cheese sauce to go on top and nothing seems to work or I can't remember to buy the products before hand. I have honestly considered buying the broccoli and cheese frozen selections to get them to eat it. I found a solution without paying the price of those expensive green giant products, with who knows what kind of cheese mixture.

I used my medium white sauce recipe and added about a cup of cheese to it. I just added it right after I added the milk. I used it to pour over the cooked Broccoli and the picky eaters actually ate it!! Yeah! One small step towards success! Check out the white sauce recipe to get all the directions!!

Crash Hot Potatoes

I would love to take credit for these little babies , but I can't!!! I wish I was that creative. I got this recipe from the pioneer woman cooks blog, which I was introduced to by my friend, Diana, via our cooking group. And, yes, Di, I miss that cooking group terribly! It will never be the same I am afraid to say! Anyways back to the recipe...

I have had this recipe in my file waiting to be made and I finally found the perfect time to have them. Oh, and I had a plethora of red potatoes that were a day or two away from turning into pigs food! We were having a fancy date night in a few weeks ago and we made filet mignon and yummy corn, and this added the perfect touch!Ingredients:
Red Potatoes
Olive Oil
Salt
Pepper
Chives, Rosemary, or whatever herb you prefer

Start by boiling a big pot of water. Add in as many potatoes as you prefer. Typically, two to three potatoes per person, depending on what kind of eaters you have. Cook until fork tender. Line a baking sheet with tin foil. (Makes it crispier and saves on clean-up time. Trust me!) Spray with cooking spray or drizzle with lots of olive oil. Place potatoes on baking sheet with space between each. Next, grab your potato masher and gently press down on the potato until it slightly mashes…Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.

Then spread olive oil generously on each using a brush. Sprinkle with salt, pepper, and your herb of choice, and do this generously as well. Then cook for 20-25 minutes in 450 degree oven! You want them nice and crispy! Serve them with all the fixings for a baked potato or eat plain.

These little guys were absolutely delicious!! Super simple and not a whole lot of ingredients! Yeah for that. I tried to fit too many potatoes on one sheet and I couldn't smash them down as far so try to avoid that for extra crispiness!! Also, Check out pioneer woman's blog and see picture by picture editorial. She has some great ideas and awesome recipes!!

White Sauce

This is a great starter for many recipes. It is super easy to make and you can add a lot of fun variations to it. I use the thin sauce for homemade mac and cheese, and the medium sauce for tuna puff pastry.

Thin:
1 tablespoon butter
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup of milk

Medium:
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk

Thick:
1/4 cup butter
1/4 cup flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk

Notice a pattern?? That's right! The butter and flour double the thicker you want the sauce, but the rest stays the same.

Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Return to heat, and heat to boiling, stirring constantly. Once it boils, stir for another minute or so, until it starts to thicken.

Fun variation:
Use medium white sauce, make as directed and add small pieces of ham and hard-boiled eggs, chopped up, to mixture. Pour over toast for a quick breakfast or even a dinner.

Cheesy variation:
Use medium white sauce, make as directed, but add 1/2 cup to a cup of cheese after you have stirred in the milk. Stir til thickened and cheese is melted!

Check out the Tuna Puff Pastry as well. Plus, homemade macaroni and cheese coming soon using this great base!

Tuna Puff Pastry

I know this totally sounds weird, but it so easy and yummy!! My mom used to make this when I was growing up and I loved it. I remember asking my mom for this grand recipe, and it was a lot easier than I thought.

Ingredients:
Medium White Sauce:
2 tablespoons butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup of milk

1 can of Tuna, drained
Frozen Peas
Puff Pastry Shells

Cook puff pastry shells, according to directions on box. If you can't find them, you can use puff pastry sheets, and cut them into nine little squares, or you can pour the mixture right on top of toast! Here's a picture of the shells. They are usually in the frozen dessert section.

To make a medium white sauce, melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Return to heat, and heat to boiling, stirring constantly. Once it boils, stir for another minute or so, until it starts to thicken. Add tuna and a cup or two of peas depending on your preference, and stir until hot.

Peel off top layer of shells, and pull out the center, if there is one. Then pour mixture inside and replace the top layer. If you use the sheets, just pull them apart, using a fork if needed, and pour over bottom layer and replace top. Or go the easiest route and pour it right on toast.


I doubled the white sauce recipe, with only one can of tuna, for four adults and two kids, and had enough for leftovers for two of us for lunch, to give you an idea of the portion size. My kids ate it and the hubby gobbled it up. This is a great recipe to make in a jiffy and your whole dinner is in one pot. Yeah!

Seven-Layer Bean Dip

I know what you are saying, I already have a recipe for this! And even if you don't you could probably make it up without a recipe at all. Trust me this is miles above any seven-layer dip you have ever eaten!

I got this recipe from our favorite next-door neighbors in Provo. Missing them while they enjoy Seattle these days! Anyways!! This recipe adds a subtle flavor that you would not normally find. After I tried this, every other bean dip just tasted bland!

(Oh and don't worry, it's not spicy!)

Ingredients:
2 cans of refried beans with Green Chile and Lime
16 oz container of guacamole dip
16 oz container of sour cream
Taco Seasoning
Olives, Chopped small
2-3 stalks of green onions, sliced
Mexican Blend shredded cheese
Mild Salsa, or pico de gallo (you want this fresh, find in the refrigerated section of the grocery store or make it yourself)

Spread one can of refried beans in an 8x8 or 9x9 casserole dish. Then spread on top of that the guacamole dip. Next, spread out the other can of refried beans. Then mix together sour cream and taco seasoning, add a tablespoon or two, try a taste, and then add more to your liking. Layer that on top. Then sprinkle cheese, olives, and green onions! Drain salsa and then sprinkle over everything. You want to add the first three ingredients and if you are not serving it right away, hold off on the rest of the topping so they don't get soggy!


The key is to buy guacamole dip that is over by the refrigerated salsas in the grocery store. It is a lighter green and it has more of a creamy texture. This helps break-up the bottom layers so it's not super thick and hard to eat. Try it out and let me know how it goes. Remember the key is flavor with this dip.

Thanks Ben and Jess for this awesome dip and the good parties we had with it!!

I added a picture of what the refried beans look like, so you know what to look for!

Chicken Stuffing Casserole

This is a classic from my mom. I have to tell you, however, I planned to make this on Sunday and couldn't find the recipe. My mom was still at church and had left her phone at home. So I guessed!! And I guessed wrong. It was terribly dry and just didn't quite taste right! Never fear! I went out the next day and bought the ingredients again and we made part two of this casserole. This time it worked!! Here's the recipe that turned out...

1 1/2 to 2 lbs of chicken or 4 pieces of chicken
2 boxes stove top stuffing
2 cans cream of chicken soup
1/2 cup of sour cream
1 cup of celery, cut into small pieces

Cook chicken however you prefer. Shred or cut-up into small pieces. Follow directions on box to cook stuffing. Pour two-thirds of the stuffing into casserole dish and press to the bottom. Mix chicken, soup, sour cream and celery together til all chicken is completely coated. Pour over stuffing mixture. Sprinkle the remaining stuffing evenly on top. Cook at 350 degrees for twenty-five to thirty minutes.


My husband actually likes this recipe. He isn't a big fan of celery, but the pieces were big enough that he could pick it out. Always a bonus for him. My daughter wouldn't touch it and when I tried to force her to eat one bite, she gagged and threw up! I know gross image, but frankly I get so tired of her pickiness. But this is definitely an easy recipe and super yummy!! Let me know how it goes.

Whole Wheat Pancakes/waffles

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(This recipe is from my cousin, Lichelle, again! Yeah!! This is directly from her I just copied and pasted!! I will add my notes below!!)

1 cup whole wheat flour

1 tsp baking powder

1/4¼ tsp salt

1 egg

1 cup of milk

1/4 cup applesauce and oil

Mix dry ingredients. Add egg, milk and applesauce/oil mixture. Beat and cook!

*Food storage idea* Use just under a 1/4 cup powdered milk and 1 cup water instead of milk.

*Time saver idea* Combine dry ingredients in several zip lock baggies, then when you make them, you just have to add wet stuff.

You could also double, triple, etc the recipe and freeze the extras. I like to have them for fast Sunday so I don't have to make breakfast when I am fasting!

I made these for my family on Saturday, and Doubled the recipe. I only had two pancakes left after they had their fair share. My dad doesn't really like pancakes and he gobbled them up. I also, did one batch with applesauce and one batch with oil, and I couldn't tell much of a difference, besides that the applesauce batch smelled better. This is definitely going in the recipe books.

I especially like this recipe because it gives you food storage and freezer idea options. That is something I am always looking for!!