Beer Batter Onion Rings
Broccoli Cheese Casserole
Easy Alfredo Sauce
Fresh Basil Pesto
Italian Potatoes
Potatoes Deluxe
Potato Pancakes
Roasted Potatoes
Twice Baked Potato Casserole
Beer Batter Onion Rings
Beer Batter Onion Rings
Equipment
- Deep fryer or pan to fry in
Ingredients
- 2 cups Flour, divided
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 2 teaspoons Salt
- 1/2 teaspoon Pepper
- 1 1/2 cups Beer Or 7-Up or ginger ale if you're under 21
- 2 large Onions
- Vegetable oil for frying
Instructions
- In a large bowl, whisk together 1 ½ cups of flour with the paprika, garlic powder, salt and pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.
- While the batter rests, cut the tip off of the stem side of the onions then remove the peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining ½ cup of flour.
- Add the vegetable oil to a large, heavy-bottomed pot (Dutch oven) to a depth of 2 inches and heat it over medium-high heat until a deep-fry thermometer reaches 375°F.
- Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate. Immediately season them with salt. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.
Broccoli Cheese Casserole
Broccoli Cheese Casserole
Made this dish for Thanksgiving 2025.
Equipment
- 1 2.5 Quart casserole dish, a 9×9 pan will work
Ingredients
- 5 Tablespoons Butter, unsalted
- 1 Medium Shallot I used an onion
- 3 Cloves Garlic, finely chopped
- 4 Tablespoons Flour
- 1 ½ Cup Whole milk
- ½ Cup Half-and-half I used heavy cream
- ½ Teaspoon Kosher salt Can use regular salt
- ¼ Teaspoon Black pepper
- 4 Cups Cheddar cheese, shredded, divided
- 1 Pound Broccoli, cut into 1 inch pieces Or buy frozen florets
- ½ Cup Panko bread crumbs
Instructions
- Arrange a rack in center of oven; preheat to 350°. Grease a 2.5-qt. (or a 9" x 9" square) casserole dish.
- In a large saucepan over medium heat, melt butter. Cook shallots and garlic, stirring occasionally, until softened, 3 to 5 minutes.
- Add flour and cook, stirring, until vegetables are coated, 1 to 2 minutes. Add milk, half-and-half, salt, and pepper and bring to a simmer over low heat.
- Cook, stirring frequently, until slightly reduced, 3 to 5 minutes. Add 3 c. cheese and stir until melted and combined.
- Place broccoli florets in prepared dish. Pour milk mixture over broccoli.
- In a small bowl, combine panko and remaining 1 c. cheese. Top with panko mixture.
- Cover dish with foil or a lid and bake 20 minutes. Uncover and continue to bake until top is golden brown and crispy, 10 to 15 minutes more.
Easy Alfredo Sauce
Easy Alfredo Sauce
Ingredients
- 3 Tablespoons Butter, unsalted
- 2 Tablespoons Olive oil
- 2 Cups Heavy cream
- 2 Cloves Garlic, minced
- ¼ Teaspoon White Pepper
- ½ Cup Parmesan cheese, grated
- ¾ Cup Mozzarella cheese, shredded
Instructions
- Heat butter and olive oil in saucepan over medium-low heat until butter is melted.
- Mix in cream, garlic, and white pepper and bring to simmer, stirring often, 3 to 5 minutes.
- Stir in Parmesan cheese and simmer, stirring frequently, until sauce has thickened and is smooth, 8 to 10 minutes.
- Add mozzarella cheese once sauce has thickened and stir until smooth.
- Serve over fettuccini noodles.
Fresh Basil Pesto
Fresh Basil Pesto
Can be used as a quick sauce for pasta. Or add to soups and stews for flavoring.
Equipment
- Food Processor
Ingredients
- 2 Cups Fresh basil leaves, can substitute ½ with baby spinach leaves
- ½ Cup Romano or Parmesan cheese, grated
- ½ Cup Extra virgin olive oil
- ⅓ Cup Pine nuts, can substitute chopped walnuts
- 3 Cloves Garlic, minced
- ¼ Teaspoon Salt
- ⅛ Teaspoon Pepper
Instructions
- Place the basil leaves and pine nuts into bowl of food processor and pulse several times.
- Add garlic and cheese and pulse several times more. Scrape down the sides of the bowl with spatula.
- While processor is running, slowly add the olive oil in a steady stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the live oil from separating. Occasionally, stop and scrap the sides.
- Add salt and pepper to taste.
- Toss with pasta, dollop on baked potatoes, or spread onto crackers or toasted bread.
Notes
Storing and Freezing: Divide into small batches. Wrap tightly in plastic wrap, making sure the pesto is not exposed to air.
Italian Potatoes
Italian Potatoes
Oven broiled or grilled on the BBQ
Ingredients
- 1 Potatoe per person
Instructions
- Boil potatoes with skins on until almost soft. Slice into 1/2 inch slices and soak in Italitan dressing for about 1 hour.
- Arrange slices on baking sheet and broil in oven until brown turning once. Or grill, turning over as desired.
- Serve with sour cream and shredded cheddar cheese.
Potatoes Deluxe
Potatoes Deluxe
Ingredients
- 2 pounds Frozen has browns (bag)
- 1 cup Onion, chopped
- 1 can Cream of chicken or celery soup
- 1 pint Sour cream
- 8 ounces Cheddar cheese, cubed
- 1 stick Butter, melted
- Salt & pepper to taste
Instructions
- Preheat oven to 375°.
- Mix all ingredients together. Put into casserole dish. Bake for 1 hour until browned and bubbly.
- Can also be cooked in a crockpot. On low for 4 hours or all day. Stir occassionaly to prevent burning.
Potato Pancakes
Potato Pancakes like Grandma used to make
This uses leftover mashed potatoes.
Ingredients
- Leftover mashed potatoes
- 1 Egg
- 2 Tablespoons Flour
- Cheese, shredded
Instructions
- Ok, kids. This recipe is one I guess on amounts depending on how much potatoes are left. Add an egg and flour and mix to form a dough like mass of potatoes. Add salt and pepper to taste and however much cheese you like.Form into patties. Heat oil in a skillet. Fry the patties until browned and heated throughout. Serve with butter, sour cream or whatever is to your liking.Fun times!
Roasted Potatoes
Roasted potatoes
Super easy
Equipment
- Baking pan
Ingredients
- Potatoes,1 per person
- Oil (I use olive oil)
- Lawrys Seasoning salt
Instructions
- Peel potatoes if you want to but don't need to. Cut into cubes.
- Mix with oil until covered. Sprinkle with seasoning.
- Bake at 350° until done and browned.
- Serve with sour cream and shredded cheese if you like.
Twice Baked Potato Casserole
Twice Baked Potato Casserole
Equipment
- 13 x 9 pan
Ingredients
- 1/2 pound Bacon, fried crispy
- 8 medium Russet potatoes, Equal to about 6 pounds
- 3 tablespoons Canola oil or shortening
- 2 sticks Salted butter, softened and sliced into cubes
- 1 cup Sour cream
- 1 cup Milk
- 1 cup Cheddar cheese, grated, plus some to topping
- 2 teaspoons Seasoned salt such as Lawreys
- 3 Green onions, sliced, this is optional
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes
- Scrub the potatoes clean. Wipe them dry and rub them with canola oil or shortening. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through.
- While the potatoes bake, cook the bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished. Bacon can also be cooked in the oven for less mess (see Grandmas notes on cooking bacon in the oven.
- Remove the potatoes from the oven and decrease the heat to 350 degrees. To check doneness poke with a fork, they should be soft.
- Leave the skins on two of the potatoes and peel and discard the remaining skins. Cut each potato into thirds and add them to a large mixing bowl.
- Crumble the cooked bacon and set some aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, milk, grated cheese, seasoned salt, and salt and pepper.
- Smash the potatoes with a potato masher until well-combined and creamy.
- Add the potatoes to a lightly greased 9 x 13 baking dish
- Top the casserole with reserved bacon and additional shredded cheese.
- Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!