Dave's Scalloped Potatoes

½ stick unsalted butter 

2 ½ lbs red potatoes, peeled and sliced ¼" thick

1 ½ tsp salt

1 tsp pepper

2 Tbs plus 2 tsp flour

½ lb sharp cheddar cheese, grated

½ lb Monterey Jack cheese, grated

½ lb Gruyere cheese, optional

2 cups milk

Preheat oven to 350º. Grease a 2 qt baking dish.

Put potatoes in large mixing bowl and add salt and pepper. Toss. Arrange layer of potatoes on bottom of dish. Sprinkle with 1 tsp flour. Dot with a tbs of butter. Sprinkle with ½ cup of each cheese. Repeat layers. Pour in milk and bake about 1 hour.

Note:

You can add some cut up ham between layers, if desired.

Kettle Corn

A delicious sweet and salty popcorn.

2 tbs cooking oil of your choice

¼ cup popcorn kernels

2 Tbs granulated sugar

¼ tsp salt

Set a large bowl on the counter to pour your popped corn into.

In a large heavy bottomed pot with a lid, add oil and 3 kernels of corn. Cover and heat over med-high heat until you hear all three kernels pop.

Add the rest of the popcorn and shake the pan a few times to cover the corn in oil.

Pour the sugar and salt directly over the corn. Cover and shake for 3 seconds, rest for 3 seconds, repeat until the corn begins to pop steadily.

Once that starts, shake the pan mostly continuously, pausing occasionally to listen for breaks in popping. Once there is a 2 second break between pops, pull off the heat. Transfer immediately to the large bowl.

Allow to cool for a couple minutes before eating, keeping an eye out for unpopped kernels.

Friendship Tea

 I served this daily in my beauty salon. It's a perfect gift in a jar.

1 cup instant tea mix, unsweetened

1 ¾  cups instant lemonade mix

20 ounces Tang beverage mix

1 ½ tsp ground cinnamon

1 ½ tsp ground cloves

Mix all ingredients together in a a zip-lock bag until blended uniformly.

Pour into glass jars and seal tight.

To serve, mix 2-3 tsp of mix with a cup of boiling water, more or less to taste.

Be sure to leave room at the top of the mug for fizzing.

Mary Lou's Chocolate Frosting

Great on Texas Sheet Cake or Brownies. Pour it on the cooled brownies/cake when hot off the burner. This recipe is for a 8 to 9" square pan. If using a 9x13" pan, use 1½  times the recipe.

6 Tbs butter

6 Tbs milk

1½ cups sugar

Boil this for one minute, or until dissolved. Then add ½ cup chocolate chips or Nutella.

Spread on cooled cake immediately. 

Mrs. Cunningham"s Baked Beans

This is our families favorite recipe for baked beans.

1 medium can B&M baked beans

1 can red kidney beans, not drained 

1 small can lima beans, drained

⅓ lb ground beef, browned

½ lb bacon, cut up and fried

1 onion, cut up and sautéed

½ cup brown sugar, packed

½ cup granulated sugar

½ cup ketchup

2 tsp vinegar

1 tsp prepared mustard

Mix together and bake at 350º uncovered, 40 min or until heated.

Remove from oven and let rest, covered, 15 minutes before serving.

Can bake longer for an old fashion taste.

Tuna Casserole

4 Tbs unsalted butter 

¾ cup thinly sliced mushrooms

¼ cup chopped onion

¼ cup flour

2½ cups half and half

1 cup shredded cheddar cheese

12 oz solid white albacore tuna

2 cups egg noodles

¼ cup minced parsley

Salt and pepper

½ cup breadcrumbs, cracker crumbs, or corn flakes

2 Tbs salted butter, melted

Preheat oven to 375º. Butter a 1.5 to 2 qt casserole dish.

Boil noodles as directed on package.

Melt butter in a medium saucepan until bubbly. Add vegetables and cook for 5 minutes. Stir in flour and cook for 1 minute. Remove from heat and whisk in half and half. Return to heat and whisk until the sauce comes to a boil and thickens, about 10 minutes. Remove from heat and add cheese, whisking until melted.

In a large bowl, flake the tuna with a fork (do not mince). Stir in hot cheese sauce. Add noodles, parsley, salt and pepper. Mix well and pour into casserole dish.

Mix together topping ingredients and sprinkle over the top.

Bake until bubbly and browned, 25 to 35 minutes (longer if you prepared ahead and mixture is cooled).

Tim's Italian Dressing

1 tsp garlic powder 

1 tsp dried oregano 

1 tsp dried basil 

1/2 tsp sea salt 

1/2 cup extra virgin olive oil 

2 Tbs red wine vinegar 

 Combine in a jar with tight fitting lid. Shake vigorously. Store in refrigerator up tp one week.

Shiny Top Cobbler

5 cups frozen fruit ( berries, peaches, rhubarb)

1½ Tbs lemon juice

3 cups sugar (divided)

⅓ cup butter, cut in small pieces

2 tsp baking powder

2 Tbs cornstarch

2 cups flour

1 cup milk (whole preferred)

1 tsp salt (divided)

1½ cups boiling water

Spread fruit in well greased 9x12 baking dish. Sprinkle with lemon juice and set aside. 

Stir together until well blended, flour, 1½ cups sugar, milk, butter, baking powder, and ½ tsp salt.Batter will be thick. Sprinkle this over the fruit, spread to the edges and set aside.

In a bowl mix together the remaining ingredients: 1½ cups sugar, cornstarch, and ½ tsp salt. Sprinkle this over the batter. Pour boiling water over all.

Bake at 350 degrees for one hour, or until golden brown and glazed. save warm or cold

Serves 12

Fruit Salad

2 cups cubed fresh pineapple

2 cups thinly sliced strawberries, tops removed

1 cup thinly sliced peeled kiwi, about 3 kiwis

2 cups seedless red grapes

1 cup clementine orange segments (3)

2 cups blueberries (1 pint)

DRESSING:

¼ cup honey

1 orange

1 lemon

½ tsp vanilla, optional

Zest and juice the lemon and orange. Combine 2 Tbs each of both lemon and orange juices. Add 1 tsp each of the zests. Add the honey and vanilla, if using. Stir well to keep the honey from settling on the bottom.

Prepare the fruit. Wash and completely dry the fruits (or else the dressing won't stick to it). Cube the pineapple into bite sized pieces, thinly slice the strawberries, peel and inly slice the kiwis, remove grapes from stems, peel and segment the clementines. If time allows, chill this before dressing.

Combine all the chilled fruit in a large bowl/ Drizzle dressing on top. Toss gently to coat. Enjoy immediately or refrigerate to allow flavors to meld. Stir again before serving.

Serves 8

Winter Fruit Salad

2 cups clementine oranges, peeled and segmented (about 3 or 4)

2 pears, diced

2 apples (Fuji or Honeycrisp), thinly sliced with peels left on

5 kiwis, peeled and diced

¾ cup pomegranate arils

DRESSING:

¼ cup honey

1 large lemon

1 large orange

1 tsp poppy seeds

Fresh chopped mint, optional

Refrigerate all the fruit beforehand so the salad is cold and refreshing.

Zest and juice the lemon to get 1 tsp zest and 2 Tbs juice. Zest and juice the orange to get 1 tsp zest and 2 Tbs juice. In a jar combine juices, zests, honey, and poppy seeds. Shake well.

In a large open bowl or platter, combine the clementines, diced pears, sliced apples, and diced kiwis. Pour on the dressing, adding just enough to coat the fruit. You may not need all of it. Gently toss to mix.

Sprinkle pomegranate seeds, and fresh mint (if using) on top. Serve right away. This is best enjoyed within 1-3 hours. Leftovers do not keep well.

Italian House Salad

DRESSING:

⅓ cup shredded Parmesan cheese

⅔ cup salad oil

⅓ cup red wine vinegar

1 tsp dried Italian seasoning 

1 tsp dried parsley

¼ tsp garlic powder

¼ tsp pepper

⅛ tsp salt

SALAD:

1 large head red leaf lettuce, torn

1 can (14 oz) quartered artichoke hearts, drained

1 can (6 oz) pitted ripe olives, drained

4 plum tomatoes, coarsely chopped

1 small red onion, thinly sliced*

8 oz provolone cheese, shredded

Whisk together the dressing ingredients.

Place the lettuce in a large open bowl, adding the remaining ingredients. Toss gently to coat.

Serves 6

*To reduce the bite in red onions, put the sliced onions in a container large enough for the onions to move around. Cover with cold water and set aside for 15 minutes or so. Drain the water and repeat the procedure 3 more times. If time allows, chill the onions before using.

Chocolate Buttermilk Cake

Dave says this is the best chocolate cake. But then, he says that about all my chocolate cakes! He took this cake to his bridge game, and they agreed.

2 cups flour, sifted

2 cups sugar

¾ cup unsweetened cocoa powder

1 tsp coffee espresso powder, dissolved in 1 cup of water

2 tsp baking powder

1½ tsp baking soda

1 tsp salt

1 cup buttermilk (room temp)

½ cup coconut oil (or vegetable oil)

2 large eggs (room temp)

2 tsp vanilla extract

Preheat oven to 350. Grease and flour two 9" round pans, or one oblong pan.

In a large bowl, whisk together the dry ingredients. Add the buttermilk, oil, eggs, and vanilla. Mix until combined. Gradually add the hot water,  mixing until smooth. Batter will be thin, but that's okay.

Pour the batter into the prepared pan(s). Bake for 30-40 minutes, depending on the pan you use, until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

FROSTING

1 cup unsalted butter, room temp

3½ cups powdered sugar

½ cup unsweetened cocoa powder

½ cup buttermilk, room temp

2 tsp vanilla extract

Pinch of salt

In a large bowl, beat the softened butter util creamy. Gradually add the powdered sugar, beating until well combined.

Add the buttermilk, vanilla, and salt. Beat until smooth and fluffy.

Strawberry Shortcake

This is my new favorite recipe for this classic dessert. It comes from the Pillsbury Book of Baking, and it is just right . . . Not too cakey or biscuity. 

2 cups flour

½ cup sugar 

1 Tbs baking powder

½ tsp salt

½ cup butter 

¾ cup whole milk

2 eggs, slightly beaten

In large bowl, combine the dry ingredients. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Mix milk and eggs together. Add to dry ingredients, stirring just until dry ingredients are moistened. Do not over stir or cakes will be tough. Spoon into a greased 9" round or square cake pan.

Bake at 375 degrees for 25 to 30 minutes, or until a toothpick inserted in middle comes out clean. Cool 10 minutes in the pan before inverting onto a cooling rack.

Cut the cake in wedges or squares, splitting each piece in half. Top with strawberries (or blueberries) that have been sweetened with some sugar to taste. Place the top of the cake on the berries and then top with fresh whipped sweetened cream. I usually use powdered sugar to sweeten my whipped cream, as it holds together longer.

You can sprinkle toasted sliced almonds over the top, if desired.

 

Asparagas Crescents

Made this for Super Bowl 2025, and it's a keeper.

Eight servings.

1 package refrigerated crescent rolls

4 slices non-smoked provolone cheese, cut in half

4 slices Swiss cheese, cut in half

4 slices mozzarella cheese, cut in half

8 thin slices prosciutto cheese

16 spears fresh asparagus

2 Tbs olive oil, for drizzling, optional

1 Tbs dried Italian seasoning, optional*

Pre-heat oven to 375 degrees.

Break the bottom tough part of the asparagus off. It will naturally break off where the tender part meets the tough part of the stem. Discard the tough stems.

Line a baking sheet with parchment paper. Separate the crescent rolls into 8 triangles. Brush each triangle very lightly with olive oil. Place one half-slice of each cheese on each triangle. Lightly fold a slice of prosciutto and place on top of the cheeses. Then take 2 spears of asparagus and place them across the triangle horizontally, so they stick out over the sides. Roll up the triangle, starting at the large end. Secure the pointed end over the top.

Arrange on the parchment paper, at least 2" apart. Bake 15-20 minutes, until lightly browned and cheese is oozing out and also lightly browning. Remove to wire rack to cool. Cooling will allow the cheeses to firm up.

If desired, brush the tops with olive oil, and sprinkle with Italian seasoning. 

*Could use Everything Bagel seeds instead.

Dill Dip

This recipe, or one like it, dates back to at least the 60's. But it is universally liked by all. Serve with fresh veggies.

1 cup mayonnaise

1 cup sour cream

1 Tbs dried dill weed

1 Tbs dried minced onion

1 Tbs dried parsley

1 tsp (or less) seasoned salt

Mix all together and refrigerate 24 or more hours before serving with assorted fresh vegetables.

Hamburger Soup

 Doesn't sound that good, but it is. Contest winning recipe from Taste of Home.

1 pound ground beef

4 cups water

1 can (14 oz) diced tomatoes, undrained

3 med carrots, sliced

2 med potatoes, peeled and cubed

1 medium onion, chopped

½ cup chopped celery

4 tsp beef bouillion granules

1½ tsp salt

¼ tsp pepper

¼ tsp desired oregano

1 cup cut up fresh or frozen green beans

Brown beef in large saucepan. Drain. Add the next 10 ingredients, bring to boil.

Reduce heat and cover, simmer 15 minutes, or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes, or until the beans are tender.

Peanut Butter and Carrot Dog Treats

 2 large carrots, scrubbed clean and cut into chunks

2 cups oatmeal, any kind

½ cup natural peanut butter

Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

Boil the carrots in water, covered, until fork tender, 5-10 minutes. Drain.

Combine the carrots, oats, and peanut butter in the food processor. Mix well until the carrot and oats are broken down, and a soft sticky dough forms. If dough is too wet, add more oats. Too dry, add more peanut butter.

Place dough on a sheet of parchment paper. Place another sheet on top and roll out about ½" thick. Cut out with bone shaped cookie cutter (or any shape). Re-roll the dough as necessary to use it all. 

Bake for 35-40 minutes, depending on the size of cutter used, until the treats are dry and lightly browned on the bottom. They will feel soft when first removed, but will harden once they are cooled.

Store in air-tight container at room temp for up to 1 week, or 2 weeks refrigerated. Can freeze them which makes them firmer and longer lasting.

The Most Amazing Strawberry Cake

If you love strawberries you will love this cake! I used a cake mix (just because I had one), doctored up equate to the original recipe. I will list both versions below. 

This frosting is absolutely a show stopper! My grandson said it was the best cake he has ever eaten. You for sure want to make this one for that next special occasion. Perfect for Valentine"s Day. THIS CAKE MUST BE KEPT REFRIGERATED.

ORIGIONAL RECIPE:

1 pound fresh strawberries, washed and hulled

1 cup melted butter

1½ cups sugar

¼ cup sour cream

1½ tsp vanilla extract

1 tsp strawberry extract, optional

3½ cups cake flour

4 tsp baking powder

½ tsp table salt

4 large eggs, room temp

1 cup buttermilk, room temp

pink food coloring, optional

Add strawberries to a blender or food processor and puree until smooth.  Pour into a small saucepan and bring to a simmer. Let simmer, stirring occasionally, util the mixture is thick and reduces by half, about 20 minutes. You should end up with just over 1 cup of reduced puree. Set aside for later use in both the cake and the frosting.

Lightly grease two 9" cake pans. Line the bottoms with parchment paper. Preheat oven to 350 degrees.

In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until creamy, about 2 minutes. Beat in one cup strawberry puree, sour cream, vanilla, and strawberry extract, if using. Reserve the remaining strawberry puree, up to ¼ cup, for the frosting.

Use a fork to combine the eggs and buttermilk together. Set aside.

In another bowl stir together cake flour, baking powder, and salt.

Add ⅓ of the dry ingredients to the butter mixture, and mix until just combined. Add half the milk mixture and combine. Add in another ⅓  of the dry ingredients until combined followed by the remaining milk mixture. Add remaining dry ,mixture and mix with hand mixer until just combined. Stir in food coloring, if using, adding a little at a time until desired color is achieved.

Divide the batter evenly between the pans. Bake at 350 for 25-30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before frosting.

NOTE: I live in a high altitude area so I increase the flour by ¼ cup, reduce the baking temperature to 325 degrees, and bake it a little longer.

CAKE MIX VERSION:

1 pound fresh strawberries, prepared and reserved as in original recipe above

I box of strawberry cake mix

1 cup melted butter, cooled

¼ cup sour cream

1 tsp vanilla

4 large eggs

1 cup buttermilk

Combine cake mx, cooled melted butter, sour cream. eggs, and vanilla. Add buttermilk. Fold in 1 cup of strawberry puree. Mix and bake as directed on box. 

NOTE: I live in a high altitude area so I have to add ¼ cup flour, and reduce the baking temperature to 325 degrees, and bake a little longer.

STRAWBERRY CHANTILLY CREAM FROSTING

2 cups heavy cream

1 tsp vanilla

1.5 oz instant strawberry jello

2 cups powdered sugar, divided

8 oz cream cheese, softened

8 oz mascarpone cheese, softened

reserved strawberry puree

In a large bowl, use a hand mixer to whip cream and vanilla extract. Slowly add in strawberry jello while mixing. Once the cream reaches soft peaks, slowly add in ½ cup of the powdered sugar. Continue beating until stiff peaks form.

In a separate bowl, beat together cream cheese, mascarpone, and remaining ¼ cup strawberry puree. Whip until smooth, about 2 minutes. Add in the remaining 1½ cups powdered sugar. Mix until well combined.

Use a rubber spatula to fold the whipped cream mixture into the cheese mixture. Combine until no streaks remain. Frost the cake as usual. Refrigerate cake.

Rhodes Butt Cheek Rolls

This is a Reno Leuey favorite! So easy, and so good.

1 - 2 bags of Rhodes frozen unbaked rolls

Non-stick cooking spray

You need a muffin tin or two that is a little wider than normal. Spray each cup with cooking spray and place 2 frozen rolls (do not thaw) in each cup, along side each other, hence making a "butt".

Spray the tops with a little more cooking spray and cover with plastic wrap. Allow the rolls to rise for 4-6 hours. Bake at 350 degrees for around 15-20 minutes, until tops are lightly golden.

High altitude reduce temp to 325 and bake a little longer.

  

Fireside Inn Sweet Potato Souffle

The Fireside Inn is a marvelous dinner theater in Fort Atkinson, WI. On their buffet they serve this wonderful sweet potato soufflé. That alone is reason enough to want to go there.

I served this for Thanksgiving 2024 and for sure it will be on the menu for every Thanksgiving from now on. Everyone loved it, even the ones who normally don't care for sweet potatoes.

4 large sweet potatoes (4 pounds)

⅔ cup melted butter

7 eggs

1¼ cups evaporated milk

2 cups sugar

½ tsp salt

Steam and puree the potatoes. Add remaining ingredients and put in a buttered 9x12" Pyrex baking pan.

Pecan Topping

¼ cup flour

2 Tbs melted butter

½ cup light brown sugar

¼ cup chopped pecans 

Mix all together and sprinkle evenly over the top of the sweet potato mixture. Bake, uncovered, at 300 degrees for 1½ hours.