Kugels

 

Your basic old fashion Kugels are made from potatoes, but this recipe is a little more fun.

1 cup pasta shells

1 stick butter

2 onions, chopped

3 cloves garlic, minced

1¼ cup cottage cheese

1¼ cup sour cream

1 tbsp. poppy seeds

4 eggs

½ tsp. pepper

1 tsp. salt

Put oven rack in middle position and preheat to 425°. 

Cook pasta according to package directions, drain and rinse.

In heavy skillet, melt butter over medium heat.  Brush muffin tin with some of the butter.  Add onions and garlic to butter and cook, stirring often until well browned.  Transfer buttered veggies to large bowl and stir in pasta, sour cream, cottage cheese and poppy seeds.  Lightly beat eggs with salt and pepper and add to past mixture. Spoon into prepared tins (fill to tops).  Bake until puffed and golden, 25-30 minutes.  Loosen the edges of Kugels with thin knife as soon as they come out of the oven, then let cool about 5-10 minutes before removing from the pan.  

Enjoy ♥                                                            

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 218 bloggers in the challenge and also check out Crackerberries 

Potato and Sausage Casserole - Feeding the Flock 23

 

I just want to thank my daughter for sharing this recipe with me, she is helping me out again in the challenge.  If you click on the picture you can visit her website.  Here's her recipe. 

10 unpeeled brown potatoes

Jimmy Dean regular sausage roll

1 yellow pepper, diced

1 red pepper, diced 

½ block cream cheese

½ container sour cream

1 stick butter

Generous amount of cheddar cheese

Preheat oven 375º

Slice potatoes and boil until almost soft.

Sauté sausage and peppers together until cooked.

Mix cream cheese and sour cream together with drained potatoes and place in casserole dish. 

Cut slices of butter over top of potatoes. 

Top with sausage and peppers mixture.

Sprinkle with generous amount of cheddar cheese and bake about 30 minutes.

Enough for leftovers.

Enjoy,

Don't forget to check out Paper Cuts.

 

KartoffelKloesse - Feeding the Flock 23

 

6 small potatoes, peeled and halved

¼ tsp salt

1 egg 

¼-½ cup flour

¼ cup bread crumbs

1/8 tsp ground nutmeg

½ cup butter

¼ cup chopped onion

2 tbsp. bread crumbs

(Optional- not German style) 

2 tbsp. bacon bits

¼ cup shredded cheddar

Boil potatoes about 20 minutes, drain, and mash, leaving them slightly lumpy.  Combine with salt, egg, flour, ¼ cup bread crumbs, and nutmeg.  Mix well and shape into small balls.  A small ice cream scoop works wonders.  If dough is too sticky, add a little more flour or bread crumbs.

Bring a large pot of salted water to boil.  Gently drop the dumplings into the water.   When they rise to the surface set the timer for 3 minutes and let them boil (uncovered) for 3 minutes.  Remove with a slotted spoon, place in serving dish and keep warm.

Melt butter in skillet over medium heat and add onions and the 2 tbsp. bread crumbs.  Cook, stirring often until the onions are tender and the sauce has thickened.

Pour sauce over dumplings and serve.

Add bacon bits and cheddar (optional) because they definitely need something to add a little flavor to them.  I also added some hot sauce and considered ketchup.

Enjoy,

Don't forget to check out the Kiss-devotional.

Potato Soup

Fast Potato Soup

½ lb. Applewood smoked bacon

1 onion, chopped

4 cloves garlic, minced

5 medium potatoes, peeled and chopped

1 pkg. onion soup mix

4 cups water

1 can cream of chicken soup

Cook bacon in Dutch oven.  Remove bacon, leaving drippings in pan. Sauté onions in bacon drippings, scrapping bits off bottom of pan five minutes or until onions are translucent.  Add garlic and cook 1-2 more minutes.  Add potatoes and toss to coat, cooking another couple minutes.  Combine onion soup mix with water and stir into potato mixture.  Cover and simmer medium low for 20 minutes or until potatoes are tender.  Stir in cream of chicken soup.  Pureé half of the mixture and add back into the kettle.  Season with tarragon leaves, celery salt, salt and pepper.  Sprinkle with crumbled bacon and serve with your favorite panini sandwich.

© Crackerberries 2016

Sausage Potato Bake

Sausage Potato Bake

4 Roger Wood Lumber Jack spicy sausage links, casings removed

5 medium potatoes, peeled and coarsely chopped

1 large onion, chopped

1 can cream of mushroom soup

1 can diced tomatoes and green chilies

2 cloves garlic, minced

1 tbsp. Italian seasoning

Cut sausage in one inch size pieces. Cook in cast iron skillet 5-10 minutes until lightly browned. Remove from pan, leaving drippings in pan. Add potatoes and Italian seasoning to hot drippings and cook, tossing often about 10 minutes. Remove from pan and add onions and garlic. Cook while mixing other ingredients together. Add onions to mixture, stir to combine. Pour into baking dish and cover with aluminum foil. Bake 350º 45 minutes. Remove foil and bake an additional 15 minutes. Cool slightly.

© Crackerberries 2015

Potato Dumplings

Potato Dumplings

DUMPLING

4 cups mashed potatoes (about 6 medium potatoes or 2 lbs.)

¾ cup all-purpose flour

2 eggs, slightly beaten

½ cup bread crumbs

½ tsp. nutmeg

Salt and pepper

TOPPING

¼ cup butter

1/8 cup bread crumbs

1/8 cup chopped onions

2½ slices bacon, cooked and crumbled

Combine mashed potatoes, flour, egg, bread crumbs, nutmeg, salt, and pepper in large bowl. Mix well. Shape into 15 balls. Heat large pot of water to boiling. Gently drop balls into water. Once they float to the top, simmer gently for 3-4 minutes until toothpick inserted in center comes out clean.

In small sauce pan combine butter and onions and cook over medium heat, stirring constantly for about 5 minutes or until the butter slightly browns. Remove from heat and stir in bread crumbs and bacon bits. Pour sauce over dumplings before serving.

Great side with any meal and so good.

© Crackerberries 2014

Cheesy Tata Bites

Cheesy Tata Bites

 

3-5 medium size red potatoes

½ cup parmesan cheese

1 cup shredded sharp cheddar cheese

2 tbsp bacon bits

1 tbsp olive oil

2 tsp sea salt

Pepper to taste

Preheat oven 400°

Wash and slice potatoes to ¼ inch thick rounds. 

Combine parmesan and cheddar cheeses together and season with salt and pepper.

Grease cookie sheet with olive oil and place tata rounds on cookie sheet.  Sprinkle with one teaspoon sea salt.

Bake 20 minutes and flip rounds; season with one teaspoon sea salt.

Bake 15 minutes; remove from oven and sprinkle with cheese mixture.  Top with bacon bits and pepper and bake 5 minutes longer or until cheese bubbles.

© Crackerberries 2013

Moussaka

Beef-Potato Moussaka

1 lb ground beef

1 onion, chopped

1-2 cloves garlic, minced 

8 oz tomato sauce

1 tsp basil leaves

¼ tsp cinnamon

¼ tsp pepper

¼ cup butter

¼ cup flour

2 cups milk

4 eggs, beaten

½ cup parmesan cheese

½ tsp salt

5 potatoes, peeled and thinly sliced

In large skillet, cook beef, onion, garlic and drain.  Stir in tomato sauce, basil, cinnamon and pepper.  Cook until heated, turn off heat.

Melt butter in sauce pan over medium heat.  Stir in four until smooth.  Pour in milk and bring to a boil, cook and stir constantly for two minutes or until thickened.  Remove from heat, stir a small portion into the eggs and return all to pan and stir well.  Add parmesan cheese to the mixture.

Place half of potatoes in a grease shallow three quart baking dish.  Top with half of the meat mixture.  Arrange remaining potatoes over top and cover with remaining meat mixture. Pour sauce over top.  Bake covered for 45 minutes, remove cover and continue baking for 15 more minutes.  Cool 110-15 minutes before serving.

© Crackerberries 2012

Homemade Tater Tots

Homemade Tater Tots

If you want to feel like a kid in an adult way, make this recipe.  These were so yummy and they don’t leave that greasy after-taste in your mouth like the store bought tater tots.

1 egg

¼ cup margarine

3 cups mashed potatoes

½ tsp Lawry’s seasoning salt

¼ tsp celery salt

½ tsp onion powder

¼ cup self-rising buttermilk corn meal

Beat egg and margarine together in mixing bowl.  (I used the tub margarine as it’s already soft).  This is great for leftover mashed potatoes.  I used leftover garlic potatoes and carrots.  Add potatoes and spices and mix just until combined.  Fold in corn meal (do not beat).  Using small ice cream scoop, drop on lightly greased cookie sheet.  Slightly flatten with fork.  Bake at 400° for 30 minutes.  Remove from oven and flip all tots, reduce oven to 375° and bake 15 minutes longer.

© Crackerberries 2012

Hot Dog Pie

1- 9 inch pie crust

4 hot dogs cut into ½ inch pieces

4 small red potatoes, boiled and diced

6 eggs

1 tsp hot sauce

¼ cup parmesan cheese

1 cup shredded cheddar cheese

1 Tbsp ketchup

Salt & pepper to taste

Beat eggs well and add hot sauce and parmesan cheese.  Layer with potatoes, hot dogs; squirt one tablespoon or so over top of mixture and cheese; pour egg mixture over top.  Bake 375º for 45-50 minutes.  Let cool slightly before serving.  Cherry tomato chow-chow is a wonderful compliment to this pie.

© Crackerberries 2012

Pork Pie

Meat Pie

Ingredients

2 (9 inch) unbaked pie shells I make my own but you can use the store bought ones.

1 pound ground lamb

1 pound lean ground pork

1 pound lean ground beef

2½ cups coarsely mashed potatoes

Salt to taste

Ground black pepper to taste

1½ tablespoon basil

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 egg beaten

Directions

Brown ground meats over medium heat until thoroughly cooked. Drain off grease.

Mix together cooked meat, potatoes, salt, pepper, and nutmeg and allspice.

Line a 9 inch pie dish with pastry. Spoon meat mixture into pie crust, and top with second pie crust.

Brush top crust with egg and sprinkle with coarse salt. Shield crust edges with aluminum foil to prevent burning.

Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil for final 15 minutes of baking to brown edges.

© Crackerberries 2011

Hot Dogs On The Glass

Many years ago I had this friend, Debbie Tucker, from Maine, who used to make this meal for her family quite often.  She would always tell me about it, and how good and easy it was to put together.  I never made it until the other day and she is right.  It is easy and it is good.  Thank you, Debbie Tucker!

3 cups mashed potatoes

8 hot dogs

4 slices American cheese

½ cup prepared mustard 

Paprika

Salt & pepper

Ketchup

Place hot dogs in a lightly greased glass baking dish; split lengthwise, but do not cut all the way through.  Fill each dog with mustard.  (I also added a layer of “rooster sauce” (Sriracha hot chili sauce). 

Cover with cheese slices (I used extra sharp cheddar cheese) and top with potatoes.  Sprinkle with paprika and salt and pepper; dot with ketchup.  Bake at 425º 15-20 minutes until potatoes are lightly browned.  Serve with side of veggies.

© Crackerberries 2011

Potato Soup

It doesn’t look as good as it tastes, but trust me when I tell you it is some good on a cold wet day.  It just warms up your insides.

2 slices bacon coated with fresh cracked peppercorns

1 large onion, chopped

2 stalks celery, chopped

2 cups shredded green cabbage

3 medium potatoes, peeled and chopped

1 small sweet potato, peeled and diced

1 cup cooked mashed potatoes

2 cups beef broth

1 cup German Riesling wine

1 tsp nutmeg

1 cup dry non fat milk (fill to 1¾ line with water)

Cook bacon in Dutch oven; remove and place bacon on paper towel to drain.  Add onion and celery to bacon grease and cook until opaque.  Add cabbage, potatoes, beef broth, wine and nutmeg; bring to boil.  Reduce heat, cover and simmer for one hour or until potatoes are tender.  Combine dry milk and water and mix well, pour into soup and cook just until well mixed and heated thoroughly.

© Crackerberries 2011

HicksVille Chicken

For a one dish din-din this meal hits the spot.  Next time I will add carrots to the equation.  The gravy is awesome and the hotter the sausage the better.

2 lbs chicken (legs and thighs)

1 lb hot sausage, cut up

4 medium potatoes, quartered and peeled

4 green peppers, sliced

2 onions, chopped

2 cloves garlic, minced

2 cups chicken broth

¼ cup red wine vinegar

1 Tbsp Italian seasoning

3 Tbsp corn starch

Preheat oven to 425º.  In large roasting pan, combine chicken, sausage and potatoes; bake 425º for 20 minutes.  Add onions, green peppers.  In small bowl combine vinegar, Italian seasoning and 1 cup chicken broth and mix well.  Pour over chicken and vegetables.  Cover; reduce heat to 400º and bake for 1 hour.

Spoon meat and vegetables into serving dish and keep warm; combine cornstarch with remaining 1 cup chicken broth and stir until smooth.   Stir mixture into roasting pan with juices from chicken and vegetables and cook over medium heat until mixture thickens and bubbles.  Pour over meat and vegetables.

© Crackerberries 2011

Meatball Veggie Bake

¾ lb burger
1 egg
¼ cup Italian bread crumbs
½ tsp marjoram
1 Tbsp BBQ sauce
1 Tbsp vegetable oil
1 can cream of mushroom soup
¼ cup milk
½ tsp nutmeg
1 tsp gravy master
2 large potatoes
2-4 cloves garlic
1 tsp Lawry’s seasoning salt
1 medium onion
4 oz sliced fresh mushrooms
6 oz sweet petites carrots
1 cup frozen peas

Combine burger, egg, bread crumbs, marjoram and BBQ sauce together in bowl and mix well. Shape into 20-two inch meatballs. In large skillet, brown meatballs in vegetable oil on all sides. Remove meatballs from skillet, reserving 1 tbsp of grease.

Wash, peel and cube potatoes; cook with garlic in water until done well enough to mash/whip. In mixing bowl, mash or whip the potatoes with ¼ cup of the chopped onion and Lawry’s seasoning salt and a little bit of milk. Set aside.

Cook carrots and peas; drain; set aside.

Using 1tbsp grease, cook the remaining chopped onion and mushrooms in the skillet, just until tender. Add cream of mushroom soup, milk and nutmeg and heat until thick and bubbly.

Place meatballs in well greased 3quart casserole dish around the outside. Place carrots and peas in the center and pour mushroom mixture over top. Scoop potatoes strategically around the casserole; bake 375º for 45 minutes or until potatoes are lightly browned. Let stand 10 minutes before serving.


© Crackerberries 2011

Nacho Fiesta Scallop Potatoes

4 medium potatoes, washed and thinly sliced
1 cup milk
1 10¾ oz can Fiesta Nacho soup
1 onion diced

Mix milk and soup together.

Place half of the potatoes in a well greased 1½ quart casserole dish. Spread half of the onions over the potatoes and pour half of the soup mixture over the top. Repeat layers.

Bake at 350º covered for 45 minutes.

Remove cover and bake 50-60 minutes longer or until potatoes are tender and top is browned.

Let stand ten minutes before serving.

(Optional: sprinkle with shredded cheddar cheese and a tablespoon of pimentos just before serving.)

© Crackerberries 2011

Parmesan Tata's

4 medium potatoes, scrubbed and cut into 8 wedges
½ cup melted butter
2 cloves garlic, minced
¼ cup parmesan cheese
3 Tbsp fresh parsley, finely chopped
¼ cup finely chopped onion
1 tsp Italian seasoning
1 tsp paprika

Preheat oven to 400





Combine all ingredients except potatoes in a large bowl and mix well. Add potatoes and stir to combine. Spread potato wedges across cookie sheet lined with parchment paper.

Bake uncovered in 400º oven for 30 minutes or until tender and golden brown.

Tata’s make a great side dish or appetizer served with ranch dressing, sour cream or ketchup.


© Crackerberries 2009