Recipe Deleted
Old South Coca Cola Pork Loin
Amish Broccoli and Cauliflower Salad
Amish Broccoli and Cauliflower Salad is a great way to get more veggies in your diet. We all should be eating more veggies.
Especially when it includes super veggies like broccoli and cauliflower.
This Amish salad is not for the weight conscious. It very well could be with a different dressing but then it wouldn’t be the Amish recipe.
Give this recipe a try and then think about incorporating more salads into your diet for their health benefits.
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Amish Broccoli and Cauliflower Salad
Prep Time
30 mins
Cook Time
0 mins
Marinating Time
2 hrs
Total Time
2 hrs 30 mins
This Amish Broccoli and Cauliflower Salad is not for the weight conscious. It very well could be with a different dressing but then it wouldn’t be the Amish recipe.
Course: Salad
Cuisine: American
Keyword: Amish Broccoli and Cauliflower Salad
Servings: 6
Calories: 195 kcal
Ingredients
- 1 head broccoli chopped
- 1 head cauliflower chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 pound bacon fried and crumbled
- 1 cup shredded Cheddar cheese
Instructions
- Combine the mayonnaise, sour cream, sugar and salt until well incorporated. Add 1/2 of the bacon and 1/2 of the cheese.
- Place the chopped broccoli and cauliflower in a larger bowl. Pour over the mayonnaise mixture and incorporate well.
- Place in the fridge for several hours.
- At serving time sprinkle the remaining cheese and bacon over the top for presentation. Before serving incorporate the bacon and cheese.
Enjoy!
Up Next:
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Cheesy Penne Pasta and Smoked Sausage Casserole
This Cheesy Penne Pasta and Smoked Sausage Casserole will serve 8 people easily and as far as meat goes it only has 14 ounces of smoked sausage in it.
Main dish casseroles are a great way to stretch the ole food budget. Most often a casserole has a meat stretcher ingredient along with a binder and additional flavorings.
Delicious casserole!!!
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Cheesy Penne Pasta and Smoked Sausage Casserole
Ingredients
- 2 cups penne pasta uncooked
- 14 ounces smoked sausage cut into 1/4 inch slices
- 1 1/2 cups milk
- 1 10 3/4 ounce can cream of celery soup
- 1 1/2 cups cheddar French-fried onions separated
- 1/2 cup mozzarella cheese shredded, divided
- 1/2 cup cheddar cheese shredded, divided
Instructions
- Cook pasta according to package directions.
- Meanwhile, brown sausage in a skillet and drain.
- In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/4 cup of each cheese, and sausage.
- Drain pasta and stir into sausage mixture.
- Transfer to a greased 13 x 9 baking dish. Cover and bake at 375 degrees for 25-30 minutes or until bubbly.
- Sprinkle with remaining onions and cheese and bake, uncovered, 3-5 minutes longer or until cheese is melted.
More recipes you might like.
Chicken Cordon Bleu Casserole
Nannies Squash Casserole
Really Quick and Easy Redneck Casserole
Cream Cheese Sausage Balls with Dipping Sauce
Breakfast, appetizer, couchgatin’… These Cream Cheese Sausage Balls can be for almost anything. Add a dipping sauce and you’ve got a winner.
The sausage balls themselves couldn’t be easier to make.
Basically you just mix up the ingredients and throw them in the oven to bake for about 20 minutes or so. The whole dish can be ready in about 30 minutes.
That makes ’em great for drop-in guests.
Best of all they taste great. You’ll definitely be asked for the recipe. Give ’em a try.
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Cream Cheese Sausage Balls
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
These sausage balls are great as an appetizer but I also eat them for breakfast.
Course: Appetizer
Cuisine: American
Keyword: Cream Cheese Sausage Balls
Servings: 6
Calories: 395 kcal
Ingredients
- 1 lb. Sausage uncooked (you can use regular or hot)
- 8 oz. Cream cheese softened
- 1 1/4 cups Bisquick baking mix
- 4 oz. Cheddar cheese shredded
Instructions
- Preheat oven to 400°.
Mix all ingredients until well combined. Roll into 1 inch balls.
Bake for 20-25 minutes or until golden.
Below is the dipping sauce that was given to me along with the Sausage Balls Recipe.
Mustard Dipping Sauce:
1/2 cup Mayonnaise
1/2 cup sour cream
2 Tablespoons Dijon mustard
1 Tablespoon white wine vinegar
2-6 drops hot sauce
1 medium garlic clove, crushed
Combine all ingredients. Chill until serving.
Here is a recipe for a mustard dipping sauce that I have in my files and have used with other things. I find it goes really well with this Cream Cheese Sausage Balls Recipe.
Honey Mustard Dipping Sauce
Ingredients
1 1⁄2 cups mayonnaise
1⁄4 cup Dijon mustard
1⁄2 cup honey
Directions
Combine all ingredients in a bowl and mix well.
Cover and refrigerate for at least two hours; overnight is even better.
Enjoy.
Up Next:
Spicy Sausage Stuffed Mushrooms
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Easy Peasy Oreo No-Bake Cheesecake
Finely crushed Oreos mixed with butter make the crust of this Oreo No-Bake Cheesecake and coarsely crushed Oreos go into the filling. Easy peasy and doggone good. Give it a try.
I’m no longer intimidated by making cheesecakes. With simple no-bake recipes like this one there’s no need to be.
But simple to make doesn’t mean no flavor. This is a super delicious cheesecake that just happens to be easy to make.
If you can crush an Oreo cookie you have all the skills necessary!
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Easy Peasy Oreo No-Bake Cheesecake
Ingredients
- 36 Oreo Cookies divided
- 1/4 cup butter melted
- 4 pkg. 8 oz. each Philadelphia Cream Cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 1 tub 8 oz. cool whip whipped topping, thawed
Instructions
- Chop 15 cookies coarsely for the filling.
- Finely crush the remaining cookies and mix with the butter. Press the mixture onto the bottom of 13x9-inch pan. Refrigerate until ready to use.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in cool whip and coarsely chopped oreos; spoon over crust.
- Refrigerate 4 hours or until firm.
Enjoy.
Here are some more recipes you might like.
No Bake Cherry Cheesecake
Cinnamon Cream Cheese Crescent Roll
No Bake Peanut Butter Pie
Easy Cabbage Casserole – Meat Stretcher Recipe
Easy Cabbage Casserole! Low Calorie and very inexpensive to make! One pound of ground beef is stretched with cabbage, onion, and rice to serve 8 people.
When you throw in low calorie and easy to make this dish is hard to beat.
This is the very type of dish my Grandmother would have served. She could stretch a food budget dollar further than anyone I know of.
The fact of the matter is this dish is not just frugal it’s downright delicious. You just don’t find that combo all that often.
Give this recipe a try as it is and then venture out with changes that would make it more suitable to your family’s tastes. Anything goes!
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Easy Cabbage Casserole
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Delicious and inexpensive. A combo you don't see that often.
Course: Main Course
Cuisine: American
Keyword: Easy Cabbage Casserole
Servings: 8
Calories: 365 kcal
Ingredients
- 1 medium cabbage shredded and bagged cabbage or coleslaw mix works great and saves this step
- 1 pound lean ground beef
- 1 cup yellow onion chopped
- 2 garlic cloves minced (more if you like)
- 1 eggs beaten or 1 egg substitute
- 1/2 cup milk
- 1 cup cooked rice
Sauce
- 1 14 oz can stewed tomatoes
- 8 ounces tomato sauce
- 10 ounces condensed tomato soup
- 1 tablespoon brown sugar
- 1/4 teaspoon cayenne more if you like (optional)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon nutmeg fresh ground is best
- 1 bay leaf
- salt and pepper to taste
Instructions
- Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and let cool to room temperature.
- When meat has cooled add egg, milk and rice.
- Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage. Saute the cabbage in the same skillet used before.
- In a large bowl mix all the sauce ingredients together. Place some of this mixture in the bottom of a sprayed 10x13 casserole dish so you have a nice layer of sauce. Try not to use more than half though.
- Layer half the cabbage on top of the sauce. Layer all the meat on top of the cabbage. Top with remaining cabbage and then finish by pouring all the remaining sauce on top.
- Bake at 350 degrees F for 30 minutes or until everything is hot and bubbly.
- Garnish with a dollop of sour cream if desired.
Enjoy!
Up Next:
Beefy Cabbage Soup — Quick & Easy
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Melt in Your Mouth Oven Barbecue Ribs
This Oven Barbecue Ribs Recipe is my go to recipe when the weather doesn’t cooperate for an outside BBQ. It’s fairly easy and the results are excellent!
I love to BBQ and ribs are one of my favorites. Just about every weekend I fire up the grill for something. Occasionally, however, the weather doesn’t cooperate.
On those occasions I turn to my oven. This is my go-to oven barbecue ribs recipe!
It’s one of those recipes that you almost have to try in order to believe.
Rib meat is fairly tough, and it needs a long time to break down and become tender. The oven is actually an ideal environment for this kind of slow and steady cooking.
Lifting the ribs above the baking sheet on a rack also lets the heat circulate on all sides. After a few hours, the meat is nearly falling off the bone and you’ll be licking BBQ sauce off your fingers.
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Melt in Your Mouth Oven Barbecue Ribs
Ingredients
- 4 to 5 pounds spare ribs or baby back ribs
- 1/4 cup Dijon mustard
- 2 teaspoons liquid smoke
- 1 cup spice rub like this one
- 1 cup barbecue sauce store-bought or homemade
Instructions
- Line a baking sheet with aluminum foil and set a cooling rack on top. Lay the ribs on top of the rack in a single layer. This arrangement allows for heat circulation on all sides of the ribs.
- Mix the mustard and the liquid smoke and brush the ribs on both sides. Sprinkle the ribs with the dry rub and pat gently to make sure the rub adheres to the rib meat.
- Note: This step can be done the day ahead for a deeper flavor. Wrap the seasoned ribs in plastic wrap and refrigerate.
- Heat the broiler and place an oven rack a few inches below the heating element. Make sure the meaty side of the ribs is facing up. Broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are evenly browned.
- Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
- About 30 minutes before the end of cooking, brush the ribs with barbecue sauce, re-cover with foil, and finish cooking.
- The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes, and then cut between the bones to separate the individual ribs.
- Serve immediately with extra barbecue sauce for dipping.
Enjoy!
More recipes you might like.
Barbecue Spare Ribs Recipe
Crock Pot Barbecue Chicken
Melt In Your Mouth Chicken Breasts
Chicken Bacon Bombs
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I cook pan seared chicken breasts sometimes. But when you get right down to it plain pan seared chicken breasts can be boring. I have them when I’m in a hurry because they’re quick and easy. But when I want something really tasty or to impress guests I have to kick breasts up a notch.
Like these Chicken Bacon Bombs. Believe me these babies are not boring!!!
What you’ve got here is jalapeno peppers stuffed with two cheeses tucked inside a chicken breast and then wrapped with bacon.
Quick to throw together and totally delicious. Perfect for the backyard BBQ or to serve at your couchgatin’ party. This is definitely party time fare.
>>CLICK HERE for the recipe<<
Loaded Mashed Potato Casserole
There’s only one way to describe this Loaded Mashed Potato Casserole, “excellent”!!! Kinda like a twice baked potato in a casserole. An easy recipe that uses ingredients usually always on hand.
Easy and delicious, it can’t get better than that!
With butter, sour cream and cheese it’s probably not the healthiest dish in the world but it darn sure is good. Sometimes you just got to indulge!
Give the recipe a try and see what you think.
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Loaded Mashed Potato Casserole Recipe
Loaded Mashed Potato Casserole
Ingredients
- 5 large russet potatoes
- 5 strips of bacon cooked and crumbled
- 1 C. shredded cheddar cheese
- 4 T. butter
- 1/4 C. milk
- 3 T. sour cream you can use more if you like
- 1 T. chives
- 1/4 tsp. each salt and pepper
- 1/4 C. French fried onions
Instructions
- Boil potatoes until fork tender. Drain and mash using a potato masher or mixer.
- Stir in butter, chives, half of the cheese, sour cream, milk, salt & pepper and half of the crumbled bacon.
- Spoon into a lightly greased casserole dish and bake for 20 minutes at 350 degrees.
- Remove and top with remaining cheese, bacon and the fried onions. Return to the oven for an additional 10 minutes, or until the onions are lightly browned.
Enjoy!
More recipes you might like.
Baked Parmesan Tomatoes
Grandma’s Southern Fried Cabbage
Cauliflower Fritters
Cajun Style Chicken & Sausage Jambalaya
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This dish is inexpensive and delicious along with very filling. Just the type of dish you might be served if invited to a Cajun dinner.
This dish might not be considered true Cajun. But it’s a darned good simulation at the least.
One thing about Cajun cooking that I know for sure. They made the best of what they had available. In that sense most anything goes in my kitchen.
Cajun Style Chicken & Sausage Jambalaya
Ingredients
1 lb boneless skinless chicken breast, cubed
1 (14 ounce) package loop sausage beef kielbasa, sliced
1 green bell pepper, diced
1 yellow onion, chopped
3 large celery ribs, chopped
3 garlic cloves, minced
1 bunch scallion, chopped
1 (32 ounce) can diced tomatoes, with juices
1 (15 ounce) can chicken broth
1 1⁄4 cups long grain rice
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon paprika
1 tablespoon tony chachere’s creole seasoning
1 teaspoon salt
cracked black pepper
Directions
Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
Add cubed chicken breast and Worcestershire sauce and cook just until you can no longer see pink.
Add the bay leaves, basil, oregano, sage, paprika, Tony Chachere’s, salt, black pepper, tomatoes and chicken broth.
Bring to a boil over medium high heat. Add rice, bring back up to a boil. Boil for 1 minute.
Cover reduce heat to low, simmer for 30 minutes. The jambalaya should still be wet, but not soupy.
Ladle into bowls and serve up with some crusty French bread!
Enjoy!
Other recipes you might like.
Creamy Cajun Chicken Pasta
Slow Cooker Enchiladas
Cracker Barrel Copycat Chicken and Dumplings