Mom's VERY BEST RECIPES
Breakfast & Brunch: Mom's Cheesy Hashbrowns (no can soup involved here!), Old-Fashioned Donunts (including a tip on the page about making Doughnut Kabobs!), Butter Rum Muffins, Rise & Shine Sandwiches and Southern Chocolate Gravy by my blogger friend, Mommy's Kitchen!
Appetizers & Snacks: Pepperoni Egg Rolls, Lemony Iced Tea, Grass Granola, Microwave Potato Chips, Porch Popcorn and Anytime Ham Dip (this recipe has been around for over 30 years).
Soup, Bread & Sandwiches: Mom's Champion Chicken Soup, Stuffed Pepper Soup, Dad's (yes they let a dad's recipe in this book!) Tomato Comfort Soup, Midway Corn Dogs and Pillow-Soft Dinner Rolls.
Sides & Salads: Homestyle Shells & Cheese, 7-Layer Chinese Chicken Salad, Fried Dill Pickle Coins, Dirty Greek Rice, Old-Fashioned Potato Salad, German Cucumber Salad and Roasted Asparagus.
Main Dishes: Cheesy Pizza Fondue, Alabama Chicken Casserole, Famous White Mac & Cheese, Steak San Marco, Pasta Trapanese, Easy Bowtie Lasagna, Nana's Easy Pot Roast and Slow-Cooker Beer Chicken.
Desserts: Italian Love Cake, Yellow Layer Cake (by Vickie!!), Merry Mocha Frosting, Hot Cinnamon Pudding, Hot Milk Cake & Bitter Chocolate Frosting, Best-Ever Bakery Frosting, Dulce De Licious and Tommy's Big Cookie Cake
Mom's Cheesy Hashbrowns (Click for printable copy)
1/4 c. butter
1 sweet onion, chopped
2 c. shredded Cheddar Cheese
1 c. sour cream
30-oz pkg country-style frozen shredded hashbrowns, thawed
Directions: Melt butter in a medium saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Mix in cheese and continue stirring until melted. Remove from heat; stir in sour cream. Gently fold mixture into hasbrowns. Spoon into a greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 60-75 minutes, until heated through and top is golden. Serves 6-8.
Fried Dill Pickle Coins (click for printable recipe)
2 c. all-purpose flour
1/2 t. salt
1/4 t. pepper
2 eggs, beaten
1 c. milk
3 c. dill pickles, thinly sliced
oil for deep frying
Garnish: ranch salad dressing
Directions: In a bowl, combine flour, salt and pepper. In a separate bowl, whisk eggs and milk together. Blot pickles well with paper towels. Coat pickles with flour mixture, then with egg mixture. In a large deep fryer, heat oil to 375 degrees*. Add pickles, about 10 at a time, and cook for 3 minutes, or until golden, turning once. Drain on paper towels. Serve warm with ranch dressing. Serves 6.
*we just fried on the stove top
I made a bunch more recipes from this book and I will post a few more over the next week! Stay tuned!