Stephen's Breakfast Casserole

6 eggs
1 ½ cups sharp cheddar cheese
1 ½ lbs. Tennessee Pride sausage (hot or mild- He made 2 for work and used 2 hot and 1 mild)
1 cup mushrooms
3 cups hash browns (thawed)
½ cup of green peppers (add as you finish browning sausage)
½ cup onion (add as you finish browning sausage)
1 heaping tbl spoon of paprika
Pepper to taste, salt as needed

Bake 375 about 40 minutes or until preferred doneness. 

STEPHEN'S BANANA PUDDING

1 large package instant vanilla pudding (6 ounces)
1 small package french vanilla pudding
2 1/2 cups cold milk
1 can sweetened condenced milk
2 16 oz containers of extra creamy cool whip
5 sliced bananas
1 pkg miniature vanilla wafers

mix pudding and milk; add condenced milk. blend well; fold in half the whipped topping.

alternate layers of pudding bananas and vanilla waters; top with remaining whipped topping and a few slices of banana

refrigerate overnight before serving.

Foolproof Mayo - Whole30 Paleo Compliant

Full instructions found here-
http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/

Here’s what you’ll need to make a basic homemade mayonnaise:

Equipment:
•1 glass jar, which you will use to both make AND store the mayo. Make sure that you use A TALL AND NARROW JAR with an opening that’s just wide enough to accommodate your stick blender. I like to use a 500ml (one pint) wide mouth Mason jar like the one in the pictures.
•An immersion blender. That’s the magic tool that’ll make your mayonnaise come together so easily. And yes, it must ABSOLUTELY be a stick blender. Nothing else will work.

Ingredients:
•One WHOLE large or extra-large fresh egg (apparently size does matter here. Make sure you use a large or extra large egg, else you might need to add an extra one)
•One cup Extra Light Tasting Olive Oil
•The juice of half a lemon or lime (about 2-3 teaspoons) or an equivalent quantity of vinegar. Any vinegar will do, but my favorite one to use is Apple Cider Vinegar.
•A generous pinch of salt

Paleo Pumpkin Coffee Creamer

2 cups milk (I will use canned coconut milk)
4TBS canned pumpkin
1tsp pumpkin pie spice
4TBS maple syrup (I think I will try agave)
1tsp vanilla or almond extract
2pkts of stevia (I think I will just add a packet when I make my cup)

Dump Ranch

Dump Ranch For full instructions go to- http://www.whole-sisters.com/dump-ranch/

Ingredients
•1 egg
•1 cup "light" olive oil (I plan to try avocado oil)
•1 tablespoon lemon juice
•2 tablespoons red wine vinegar
•1 teaspoon salt
•1 teaspoon pepper
•3/4 teaspoon onion powder
•3/4 teaspoon garlic powder
•1/2 cup full fat canned coconut milk, stirred
•1 handful fresh herb of choice or 3 tablespoons dried parsley

Instructions
Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Don't start incorporating herbs until the last 15 seconds or it will turn your ranch green. Store in the fridge up to one week, if you still have any left!

Notes
•3 tablespoons dried parsley may be used in place of fresh herbs, really any dried herbs you like will work.
•If using fresh, we grab a large handful. Our favorites are cilantro, parsley and dill.
•Start with the immersion blender at the bottom of your jar working your way up to the top, don't start moving your blender upwards until you see it thickening up.
•We get this question all the time, what do I do if my ranch is too thin? Well there may be a couple reasons why. First did you use full fat "canned" coconut milk? This plays a big factor in how much it thickens up. If you want a dip like consistency use only the solid cream, but for those that like a runnier dressing use more liquid. Sometimes just being in the fridge a few hours will thicken it right up.
•Make sure you're using an immersion blender for guaranteed success, a regular blender will make it tricky to emulsify it all correctly.
•Use a small container, we like using a mason jar or salad dressing container.

•HERE IS THE TRICK TO SAVING YOUR DUMP RANCH....if your ranch never thickens it probably didn't emulsifying properly, just add another egg! Yep, that's all it takes to quickly save all those ingredients.

Good Seasons Italian Dressing Mix

Dry Mix
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar (I will use stevia instead)
2 tablespoons oregano
1 teaspoon pepper
1⁄4 teaspoon basil
1 tablespoon parsley
1⁄4 teaspoon celery salt
2 tablespoons salt

For dressing (mix with 2 tablespoons dry mix above)
1⁄4 cup cider vinegar
2⁄3 cup oil
2 tablespoons water

Hidden Valley Ranch Mix Recipe

Ingredients:
•1/2 cup Dry Buttermilk (found in the baking section of the supermarket)
•1 tbsp Dried Parsley Flakes
•1 tsp Dried Minced Onions
•1 tsp Dill Weed
•1 tsp Garlic Salt
•1 tsp Onion Powder
•1 tsp Garlic Powder
•1/2 tsp Salt
•1/2 tsp Sugar (could substitute stevia
•1/4 tsp Pepper

Directions:
1.Combine all ingredients in a blender or food processor and pulse to mix
2.Store in an air-tight container for up to 6 months.

To use:
•When you have a recipe that calls for 1 packet of the dressing mix, simply substitute 2 Tbsp of your mix
•To make dressing, combine 2 Tbsp dressing mix with 1/4 mayonnaise and 1/2 cup milk and stir to combine

found this recipe at:: http://momsneedtoknow.com/hidden-valley-ranch-dressing-mix-copycat-recipe/

Jill's Potatoes

Jill brought these potatoes to last years cookout/campout and there wasn't a bite left!

Diced Yukon Gold Potatoes tossed in EVOO spread in a baking dish and top with
Baked Potato Toppers http://www.concordfoods.com/potato-topping
Cheese
Ranch Dressing

I don't know specifics of how she did this but I think I will bake the diced potatoes until they are nearly done then add all the toppings and return to the oven.

Soft Pretzel Bites

Recipe for Soft Pretzel Bites

*Roll Pillsbury Pizza Dough into balls
*Use a knife to make an x on the top (similar to how you would do peanut butter cookies)
*Bring a pot of water to boil on the stove and add 1/4 cup of baking soda
*Boil for 1 minute
*Place on baking sheet
*Bake at 425 for 15 minutes

Rhonda's Asparagus Casserole

2 cans of asparagus spears
1 stick of butter
1 package Townhouse crackers crushed
½ lb Colby cheese or mild cheddar shredded
1 can of Cream of Mushroom soup
5 hard boiled eggs sliced 1/8”
Salt and pepper

In a (1.5 quart) 8” X 8” X 2”+ casserole dish; mix shredded cheese with cracker crumbs, set aside.Add most of the liquid from the asparagus to the uncooked mushroom soup, stir well, also set aside. Put a layer (1/3) of the cracker crumb/cheese mixture on the bottom of the casserole dish, then place a layer of the asparagus spears (1 can), thenlayer 2½ or 3 of the sliced hard boiled eggs, then melt butter (approx 50 seconds in the microwave) and drizzle half the butter on the eggs, then sprinkle with salt and pepper, then add ½ themushroom soup mixture and spread evenly. Repeat layers. Top with the remainder of the cheese/crumbs. Bake at 350 for 30-35 minutes or until bubbly.

Layer order:
1/3 of the crumbs/cheese mixture
1 can of the Asparagus
2-1/2 or 3 Sliced Eggs
½ Stick Butter
Salt & Pepper
Soup
And repeat
Finally top with the remaining cheese/crumb mixture.

Chi-Chi's Mexican Pizza

We loved Chi-Chi's. Luke says he still craves it. Mexican pizza was a favorite of his.
He found this recipe. I haven't tried it yet, but hope to soon.

http://www.food.com/recipe/chi-chis-mexican-pizza-263498

Sarah's Cloud 9 Pie

Sarah's Cloud 9 Pie
CRUST
1 package golden oreos
1 stick butter (melted)

FILLING
3 cups heavy cream
1/2c sugar
2 eggs
1t vanilla
3T cornstarch
1T butter
1 12oz bag white choc chips
8oz cream cheese

TOPPING
mini golden oreos for garnish

Crust Directions
-crush oreos (I used a food processor)
-mix with butter
-press into ie pan
-refrigerate at least an hour before adding filling

Filling Directions
-combine cream, sugar, eggs, vanilla and cornstarch in a medium sauce pan
-bring to boil over medium heat
-stir (or whisk) constantly
-when it bgins to thicken, add butter and white chocolate chips
-continue cooking & stirring constantly until very thick
- I usually scoop out a spoonful, cool it and see how thick it is
-pour (over caramel)into pie crust
-allow to cool infridge
-top w/ caramel sauce (I used salted caramel)
-then cool whip
-garnish with golden oreos and a dusting of any left over pie crust crumbles

Best Vegetable Soup I Have Ever Made

1 box of Beef Broth
1 Large Can of Crushed Tomatoes
2 heaping teaspoons crushed garlic from a jar
1 Tablespoon Salt
1 bag shredded cabbage (like for coleslaw)
1 can green beans (drained)
1 bag frozen onions
1 bag frozen stew veggies (pearl onions, carrots, celery)
1/2-1 bag frozen lima beans
1/2-1 bag frozen peas
1 bag frozen okra
1 bag frozen corn
Flank Steak
3 Tablespoons Flour

Dumped all the ingredients into the crock pot then laid the steak on top and sprinkled the flour on top.
Set crock pot to cook on low all day.
When I got home I removed the flank steak and cut into pieces and put back in pot.
The crock pot was filled to the brim and every bite had tons of veggies in it!

Natalie's Taco Soup

2 pounds ground beef browned with onions
1 large onion, chopped
2 cans black beans
2cans corn ,drained
2cans Rotel tomatoes (or tomatoes with green chile peppers)
1 pkg taco seasoning mix
1 pkg. original hidden valley ranch dressing (dry)
1 jug/can tomao juice

After browning and draining the ground beef...just put all ingredients on the stovetop or crockpot and heat.
The longer it cooks, the better it is. So, I like to put it in the crockpot on low all day while I work.

Lisa's Dressing

Ingredients:
1 bag Pepperidge Farms Corn Bread Dressing Mix
1 bag Pepperidge Farms Herb Dressing Mix
2 sticks butter
onions
3-4 celery stalks
3 cans or 1 box of chicken broth
1-2t sage

Directions
Melt 2 sticks butter in a pan, add celery and onions. After celery and onions are tender, add 1t-2t sage, 3 cans of chicken broth (or one of the boxes), 1 bag pepperige farms herb dressing mix and 1 bag corn bread dressing mix.

Asparagus Casserole (tastes like Mama used to make)

Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup shredded sharp New York Cheddar cheese
1/2 teaspoon salt
1 pinch ground black pepper
2 (14.5 ounce) cans asparagus spears, drained
1 (2.25 ounce) package blanched slivered almonds

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.

Melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Remove from the heat, and whisk in the Cheddar cheese until melted. Season with salt and pepper.

Line the prepared baking dish with half of the asparagus spears. Pour in half of the cheese sauce, top with the remaining asparagus spears, then pour on the remaining sauce. Sprinkle with the slivered almonds.

Bake in the preheated oven until the asparagus is hot and the sauce is golden brown on top, about 20 minutes.

Gaga's Grits Casserole

Cook 1 cup grits and add salt to taste

While hot add:
1 roll Nippy Melted Cheese
1 stick butter or margarine (melted)
Beat together 2 eggs and 1/2 cup milk and add to the above.
Bake 30 minutes at 350 degrees.

Recipe: Garlic Cheese Roll Substitute ©From the Kitchen of Deep South Dish


Ingredients
•1-1/2 pounds sharp cheddar cheese, grated
•1/2 pound of Velveeta
•3 ounces cream cheese, softened to room temperature
•1 teaspoon seasoned salt
•1/4 to 1/2 teaspoon garlic powder, or to taste
•Drop of Liquid Smoke, or to taste

Instructions Warm ingredients over a double boiler or low heat, until cheeses have melted and ingredients are well combined. Put into storage container to cool and set. Portion as needed. The cheese rolls were 6 ounces I believe - this recipe would be four of those rolls.

The back of the card says:
1/2 cup grits - 2 cups water
4 tablespoons butter
4 oz cheese
1 egg
1/4 milk
ground mustard & garlic powder

Gaga's Date Nut Cake

Ingredients:
1/4 tsp salt
4 eggs
1 lb dates
1 lb english walnuts in shell or 2 cups meat
1 cup sugar
1 cup flour
1 tsp vanilla
2 tsp baking powder

Beat eggs, add sugar, beat again add vanilla. Then add sifted dry ingredients add nuts and dates rolled with part of flour. Bake about 1 hour 20 minutes at 250 degrees. Never any hotter than 250. My new stove took 1 1/2 hours.

I used Splenda in the place of the sugar. I put parchment paper in the bottom of the pan so it would be easier to remove. Daddy says that Gaga's had more batter and the dates and nuts sunk to the bottom. Following this recipe (which was in her recipe box) there is very little batter and it is very dense.

Scottie Band Puppy Chow

Prep Time: 15 minutes
Cook Time: 3 minutes
Ingredients:
12 oz. box Crispix cereal
1/2 cup butter
1 cup crunchy peanut butter
12 oz. pkg. semisweet chocolate chips
2-3 cups powdered sugar
Preparation:
In medium microwave-safe bowl, combine butter, peanut butter and chocolate chips and microwave on high for 2 to 3 minutes, stirring once during cooking, until mixture is melted and smooth. Place the cereal in another large bowl and pour the melted mixture over the cereal. Stir until the cereal is thoroughly coated.
Pour the powdered sugar into a large plastic food bag. Pour the coated cereal into the powdered sugar and shake until it is well covered with the sugar. Pour the cereal onto wax paper to cool and dry. Store in tightly covered containers at room temperature.

PB2 Peanut Butter Banana Shake

PB2 Banana Shake
1 cup: Skim milk (I use 35 calorie almond milk)
1 small sliced: Frozen banana
2 Tbsp: PB2
2 tsp: Splenda
2 or 3: Ice cubes