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Loaded Mashed Potato Casserole
Forget plain old potatoes! This potato casserole is easy to make and your family will love it.
- 5 to 6 potatoes, peeled and cubed
- ½ c. milk
- 8-oz. pkg. cream cheese, softened
- 8-oz. container sour cream
- 2 t. dried parsley
- 1 t. garlic salt
- ¼ t. nutmeg
- ¾ c. shredded Cheddar cheese
- 12 slices bacon, crisply cooked and crumbled
- Cover potatoes with water in a large saucepan; bring to boil over medium heat. Reduce heat; simmer for 20 to 25 minutes. Drain well. Mash until light and fluffy.
- In a large bowl, beat together all ingredients except Cheddar cheese and bacon until smooth and creamy. Spoon into a lightly greased 13"x9" baking pan; sprinkle with cheese and bacon.
- Cover and bake at 350 degrees for 30 minutes, or until heated through.
Recipe Source: Gooseberry Patch 101 Autumn Recipes Cookbook
Amish Macaroni Salad
This is the best macaroni salad ever, and always a favorite in my house.
- 2 cups uncooked elbow macaroni
- 3 hard-cooked eggs, chopped
- 1 small onion, chopped
- 3 stalks celery, chopped
- 1 small red bell pepper, seeded and chopped
- 2 tablespoons dill pickle relish
- 2 cups creamy salad dressing (i.e. Miracle Whip)
- 3 tablespoons prepared yellow mustard
- ¾ cup white sugar
- 2¼ teaspoons white vinegar
- ¼ teaspoon salt
- ¾ teaspoon celery seed
- Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
- In a large bowl, stir together the eggs, onion, celery, red pepper, and relish.
- In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended.
- Cover and chill for at least 1 hour before serving.
Recipe Source: AllRecipes.com
Old School Sweet Potato Souffle
This sweet potato soufflé makes a tasty treat for Thanksgiving dinner or any time you want something out of the ordinary.
- Butter, for casserole
- 3 pounds sweet potatoes, peeled and cubed
- 1 (4.5-ounce) can evaporated milk
- ½ cup brown sugar
- 5 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 eggs, beaten
- Freshly ground black pepper
- 1 cup coarsely chopped roasted, salted cashews
- ½ cup mini marshmallows
- ½ cup sweetened shredded coconut
- Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
- Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
- Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
- In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.
Recipe Source: FoodNetwork.com
Cheesy Scalloped Potatoes
These cheesy scalloped potatoes are incredibly simple to throw together, and then just bake & eat. Very easy.
- ⅓ cup butter + 1 TBSP butter
- ⅓ cup flour
- 3 cups milk
- 1 tsp dry mustard
- ½ tsp salt
- a few shakes pepper
- 1 tsp A-1 steak sauce
- 6-7 medium sized potatoes potatoes
- 3-4 cups cheddar & colby jack cheese
- Melt butter. Add flour and stir while cooking over low heat until golden brown. Add milk. Stir until thickened. If necessary, add more milk. Add dry mustard, A-1, salt, and pepper. Stir well. Reduce heat to low.
- Peel and slice potatoes into thin, even ovals. Lay into a greased or pammed 10×13 pan. Pour sauce over potatoes. You may not need it all. Reserve extra for mac-n-cheese tomorrow. Sprinkle cheddar cheese over top.
- Bake at 350 for 35-45 minutes, or until potatoes are tender and everything is melted and delicious.
Quick Pasta Salad
Start with a boxed pasta salad mix and dress it up a bit for a delightfully different salad.
- 1 box Betty Crocker® Suddenly Salad® Caesar pasta salad mix
- ½ c. Italian dressing
- 1 c. fresh broccoli, cut into florettes
- 1 c. salami or pepperoni, sliced
- 1 c. cherry tomatoes, halved
- 4 oz. mozzarella or provolone cheese, cut into ½-inch cubes (1 cup)
- 1 can sliced ripe olives, drained (2¼ oz.)
- Empty pasta from box mix into 3-quart saucepan ⅔ full of boiling water. Gently boil, uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water; drain well.
- In large bowl, stir together seasoning mix and dressing. Toss with pasta and remaining ingredients.
- Stir in croutons and Parmesan topping (from box mix) just before serving. Serve immediately, or refrigerate.
Recipe Adapted From: Recipe.com
Photo Credit: Collin Harvey / CC
Mom's Best Macaroni Salad
This macaroni salad has the perfect blend of sweetness and tartness, and you may just find it's the best you've ever eaten.
- 16 oz. uncooked elbow macaroni
- 4 carrots, shredded
- 1 large red onion, chopped
- ½ green bell pepper, seeded and chopped
- ½ red bell pepper, seeded and chopped
- 2 c. mayonnaise
- 1 (14 oz.) can sweetened condensed milk
- ½ c. white sugar
- ½ c. white vinegar
- salt and pepper to taste
- Cook macaroni in a large pot of salted water until tender, about 8 minutes. Rinse under cold water, and drain.
- In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper.
- Add the macaroni and toss gently; cover and refrigerate for at least 8 hours before serving.
This recipe can be made a day ahead of time, stirring it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Recipe Source: AllRecipes.com