Monday, November 28, 2016

Sandra's Broccoli Cheese Casserole

This Broccoli Cheese Casserole is THE favorite family recipe. This casserole is requested at every gathering & is always the first to disappear. I don't know anyone who doesn't love it. Everything Sandra made was delicious but this one just has that something special to make it a favorite.


2 (10 oz) packages of broccoli flowerettes
1 tablespoon mayo (NOT Miracle Whip)
1 cup sharp cheddar cheese (grated is easiest)
1 can cream of mushroom soup (or cream of chicken & mushroom soup)
2 eggs, beaten
Salt & pepper to taste


Preheat oven to 350 & spray a 9 x 13 baking dish with cooking spray.
Boil and drain broccoli according to directions in a large pot. As soon as you drain the broccoli, put it back into the pot and add the cheese so the cheese melts thoroughly.
Add in the soup, mayo, eggs, salt & pepper & mix thoroughly.
Pour into the greased baking dish & bake for approximately 45 minutes or until browned.

*If doubling the recipe, which you should unless you're cooking for 4 or less people, bake for about an hour - an hour & 15 minutes. You'll just have to watch it to time it with your oven.

*You can prepare this a day in advance & bake it the day of with the same results. Just set it out of the fridge at least an hour in advance to bring it to room temp before placing in the oven.

*This would be fantastic with a Ritz Cracker crust. After pouring into baking dish, top with 2 cups of crushed Ritz crackers & drizzle with 2 tablespoons of melted butter. Bake as usual.

Thursday, November 24, 2016

Apple Pie

This homemade apple pie was my own first attempt at making an apple pie from scratch and it quickly became my favorite. It's one of those foods that reminds you of childhood happiness and days long passed.


1 9 inch double crust pie shell
1 Pillsbury pie crust (the kind in a box that you can roll out & cut)
1/2 cup butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
8 Granny Smith apples - peeled, cored & sliced


Preheat oven to 425. Melt butter in a sauce pan. Stir in flour to form a paste.
Add water, white sugar, and brown sugar. Bring to a boil.
Reduce temperature and let simmer.
Fill pie crust with apples, mounding high. Cover with a lattice work crust.
Gently pour hot liquid over crust, ouring slowly so it does not run off.
Bake for 15 minutes & then reduce temperature to 350 & continue baking for 45 minutes or until apples are soft.

*If you're as convinced as I was that there is no way the liquid will soak in between the lattice pieces, you can mound the apples, pour 3/4ths of the liquid over them, top with lattice & drizzle the rest of the liquid on top to soak the lattice with the liquid.

*You can peel the apples before you start & soak them in cold water to prevent browning,

Thursday, November 3, 2016

Ham & Potato Bake

This is another comfort food from long ago that I just love. It also came from an old cookbook given to me by my grandmother, Eunice. She was an amazing country cook & I wish I had more of her recipes. That is why I started this blog. So one day, my girls & their children will have all of our family favorites, and the memories that go along with them, in one place.

This recipe is great with leftover ham. I always double it & add lots of extra cheese.


4 cups sliced & boiled potatoes
2 medium carrots, shredded
1 1/2 cups fully cooked ham, cubed
1 can cream of mushroom soup (or celery soup)
1 cup sharp American cheese, shredded (divided in half)
1/4 cup milk
1/8 teaspoon pepper
3/4 cup soft bread crumbs (1 slice)
1 tablespoon butter (melted)


Layer half the potatoes & half the carrots in a 2qt baking dish.
Stir together ham, mushroom soup, 1/2 cup of cheese, milk & pepper.
Pour half of the mixture over the potatoes & carrots.
Repeat layers.
Combine bread crumbs, 1/2 cup of cheese, & butter. Sprinkle over casserole.
Bake uncovered at 350 until heated through, about 45 minutes.
Makes 4-6 servings.

Biscuit Topped Stew

I found this recipe in an old cookbook my grandmother, Eunice, had given me & it quickly became a much loved family favorite. It's makes a delicious yet simple comfort food that is perfect for those chilly fall nights & can even be made ahead of time to toss in the oven after a long day.


1 packaged biscuit mix
1/4 cups milk
1/4 cups chopped onion (optional)
1/4 cups green pepper
1 clove garlic
2 tablespoons cooking oil
2 tablespoons all-purpose flour
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon basil
1 16oz canned tomatoes (chopped)
2 cups cubed and cooked beef
2 cups cooked vegetables (mixed, stew veggies, or whatever floats your boat)
1 teaspoon beef bouillon granules
1 teaspoon Worcestershire sauce


Mix biscuit mix as directed, roll out & cut into wedges. Set aside.
In saucepan cook onion & green peppers until tender, add garlic & cook until slightly browned.
Stir in flour, sugar, salt, pepper, & basil.
Blend in undrained tomatoes, meat, vegetables, bouillon, and Worcestershire sauce.
Cook & stir until think and bubbly.
Turn boiling mixture into a 1 1/2- quart casserole.
Immediately top with biscuit wedges.
Bake uncovered at 400 till biscuits are golden. (approx 18-2- minutes)
Makes 4-6 servings

Add dry mustard, swiss or cheddar cheese to the biscuit mix.
Add chicken or turkey instead of beef with a little sage.