Potato Soup

Ingredients:
4 medium potatoes cubed
1 can evaporated milk
2 cups water
1 can cream style corn
4 strips of bacon
1 TBS dried onions
salt and pepper to taste

(optional toppings):
extra bacon bits
chives
sour cream
cheese

Directions:
Combine all ingredients in a pot and simmer until the potatoes are tender. Serve with salad and rolls or in bread bowls.
My family would rate this 5 out of 5 stars

5 MINUTE RESTAURANT SALSA

Ingredients:

• 28 ounce can whole plum tomatoes including juice
• 1 small white onion peeled and roughly chopped
• 1 - 2 jalapeño peppers seeded and chopped
• 3 cloves garlic chopped
• 1 1/2 teaspoons ground cumin or to taste
• 1 teaspoons salt or to taste
• 1/4 - 1 teaspoon to 1 granulated sugar optional and to taste
• 1 - 2 handfuls cilantro I prefer 2
• About 3 tablespoons lime juice

Directions:

1. Add all ingredients to food processor in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as desired.
2. Taste the salsa and based on personal preference, adjust as necessary.
3. Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor.
4. Serve with tortilla chips and enjoy!

RECIPE NOTES

** I remove the seeds from my jalapeno peppers to reduce the heat level. This way you'll get all the fresh jalapeno flavor and some heat, but not a crazy amount of heat.

** I also add the teaspoon of sugar to balance out the acidity of the tomatoes and I think it heightens the other flavors.

** If you'd like, you could stir in some corn kernels, black beans, or chopped tomatoes.

My family would rate this 3 out of 5 stars

Brown Paper Bag Thanksgiving Turkey

Ingredients:

1 turkey, thawed (about 3 days then brine for 2 days) or fresh up to 15 lbs
1 large paper bag
2 sticks of room temp. butter
2 TBS seasoning salt
salt and pepper
other seasonings as desired (lemon pepper)

**If you choose to brine plan ahead; 2 days**

Directions: Preheat oven to 325 degrees
1. If you brined, rinse off the turkey and let it dry on a cookie sheet.

2. prepare paper bag by buttering inside and outside liberally.

3. Pat Turkey dry, pay close attention to the joints and cavity. Butter turkey and season Liberally.

4. Place turkey in prepared bag. Fold open edges over and staple closed.

5. Roast till turkey reaches 165 degrees.

Brined Turkey will cook faster then normal.

**Let the Turkey rest at least 1 hour before cutting.

My family would rate this 5 out of 5 stars

Candied Pecan Yams

Ingredients:
3-4 med/org yams (cook at 425 degrees for 45-60min)
1/2 cup sugar
2 large Eggs
1/2 cup cream or milk
1/4 cup butter
1 tsp. vanilla (recommend Butter Vanilla)

(Topping)
1/4 cup melted butter
1/2 cup flour
1 cup brown sugar
1 cup chopped pecans

Directions:
Peel and mash cooked yams
Add sugar, eggs, cream, butter, and vanilla.
Mix well and put in a greased casserole dish
(yams are 2-3 inches deep)

You can choose to freeze them here without topping. Just give plenty of time to thaw.

Top with pecan mixture.
Bake @ 350 for 30min or until hot throughout and slightly brown.

Halved Recipe:
1-2 med/org yams
1/4 cup sugar or more to your liking
1 large Eggs
1/4 cup cream or milk
1/8 cup butter
1/2 tsp. vanilla (recommend Butter Vanilla)

(Topping)
1/8 cup melted butter
1/4 cup flour
1/2 cup brown sugar
1/2 cup chopped pecans

Directions:
Peel and mash cooked yams
Add sugar, eggs, cream, butter, and vanilla.
Mix well and put in a greased casserole dish
(yams are 2-3 inches deep)

You can choose to freeze them here without topping. Just give plenty of time to thaw.

Top with pecan mixture.
Bake @ 350 for 30min or until hot throughout and slightly brown. 

My family would rate this 5 out of 5 stars

Make ahead mashed potatoes

Ingredients:
5 pounds Idaho Russet Potatoes, peeled and cut into 1-inch pieces
1 TBS Kosher salt
6 ounces cream cheese
1 stick (8 TBS) butter, softened, plus more for greasing dish
1 cup half and half (or cream), warmed
1/2 TBS cracked black pepper
2 cloves garlic, zest (optional)

(Topping)
1/2 stick (4 TBS) butter, melted
1/4 minced fresh chives
2 TBS fresh parsley, minced

Directions:
For the mashed potatoes: Add potatoes and 1 TBS salt to a large saucepan and cook with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
Grease a 9x14inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.

When ready to bake and serve, preheat the oven to 350 degrees F.
For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with chives and parsley. The potatoes can be kept warm in a 200 degree oven or tented with foil until ready to serve, up to 2 hours.

My family would rate this 5 out of 5 stars

Monte Cristo Sandwiches

Ingredients:

• 6 slices Swiss cheese
• 6 slices Turkey
• 6 slices Ham
• 12 slices White Bread
• Vegetable Oil for frying
• Powdered Sugar
• 1½ cups flour
• 1 TB Baking Powder
• ¼ tsp. salt
• 1⅓ cups water
• 1 egg beaten

Instructions:

1. To make batter, sift together flour, baking powder and salt. In separate bowl, mix water and egg. Add egg mixture, blend thoroughly.
2. Make sandwiches, placing 1 slice of cheese between 1 slice of turkey and 1 slice of ham. Cut sandwiches in half and put in a toothpick to hold the sandwich together.
3. Dip in batter and fry in 360 degree oil until golden.
4. Drain on paper towels. Remove toothpick and sprinkle with powdered sugar.

My family would rate this 5 out of 5 stars

Chicken Egg Rolls

Ingredients:

1 pound ground chicken

salt and pepper to taste
2 teaspoons fresh minced garlic
1 teaspoon fresh minced ginger or 1/4 tsp ground ginger
2 cups shredded cabbage
1 cup shredded carrots
1 green onion, thinly sliced
14 egg roll wrappers
2 Tablespoons all-purpose flour
1 Tablespoons water
1 quart Vegetable Oil, for frying

Directions:

1. In a large, deep skillet add the quart of oil. Heat oil over medium-low heat until it reaches 375 degrees F.
2. In a separate large skillet, over medium-high heat, add ground chicken, fresh garlic and ginger. Crumble and brown chicken until thoroughly cooked. Add the shredded cabbage, carrots and sliced green onion to the chicken and stir to combine. Continue to stir-fry for 5 minutes or until mixture is heated. Turn off heat and remove skillet from burner.
3. In a small bowl, mix together the flour and water to create a paste. (This paste will help seal the egg rolls before frying)
4. Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 cup of the chicken mixture into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the two side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped.
5. Carefully place 2-3 egg rolls at a time into the hot oil. Fry rolls for 2-3 minutes, using tongs to turn them so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce.

Sweet and Sour Sauce

Ingredients

1. 3/4 cup sugar
2. 4 Tablespoons ketchup
3. 1/2 cup distilled white vinegar
4. 1 Tablespoon soy sauce
5. 1 teaspoon garlic salt

Instructions

1. Mix together all of the sauce ingredients in a small saucepan. Heat over medium-high heat, until thoroughly heated and thickened.

Source: https://life-in-the-lofthouse.com/chicken-egg-rolls/

My family would rate this 5 out of 5 stars