Papa's Pot Roast

I don't know why I've never shared this here before!  My father-in-law made up this recipe, and it is fantabulous.  We don't make any other pot roast recipes anymore.

Papa's Pot Roast

1 beef roast

1 cup water

1 packet dry ranch dressing mix

1 packet dry Italian dressing mix

1 packet brown gravy mix

Place beef roast in slow cooker and pour water over top.  Sprinkle mixes over top.  Cook on low in slow cooker for 7 hours.  Devour.

Zesty Parmesan corn

Sometimes, we find a recipe that looks so bizarre and different that my husband will say, "That can't possibly be good -- let's try it!"  All too often, he's right.  But once in a while, we stumble on an absolute gem that way, and this is one of those.  I can't wait for corn-on-the-cob season to start up so we can have this again!  It's a huge favorite of ours.

Zesty Parmesan Corn

8 ears corn -- cooked (we microwave ours)
1/4  cup mayonnaise
1/2  cup Parmesan cheese
1 lime -- cut in eight wedges

Spread corn with mayo. Sprinkle with cheese. Squeeze a lime wedge over each.

Black-eyed Peas and Cabbage Salad

SO fast and easy.

Black-eyed Peas and Cabbage Salad

1 lb. coleslaw mix with carrots

3 cans black eyed peas -- drained

1 bunch green onions -- chopped

1/2 cup olive oil

1/3 cup cider vinegar

1 tsp. salt

Toss all ingredients in a large bowl.

Baked Parmesan Zucchini

Zucchini season will be here before you know it!

Baked Parmesan Zucchini

4 medium zucchini -- quartered lengthwise

3/8 cup grated Parmesan

1 1/2 tsp. Italian seasoning

3/8 tsp. garlic salt

1/8 tsp. pepper

1 1/2 Tbsp. oil

In a seal-able container, toss all ingredients.  Place zucchini on a broiler pan.  Bake at 350 degrees for 15 minutes.  Broil for 2-3 minutes until golden brown.

Baked Carrots and Apples

Not especially healthy, but if you have a LOT of carrots to fix up all of a sudden, it's a good way to get them gone.

Baked Carrots and Apples

1 lb. carrots -- sliced 1" long

1 (20 oz.) can apple pie filling

1/4 tsp. paprika

Steam carrots for 10 minutes until tender.  Place in a 1 quart casserole.  Stir in apples.  Sprinkle with sugar and paprika.  Bake at 350 degrees for 45 minutes.

Asparagus Soup with Garlic and Eggs

I know asparagus season is almost over, but this recipe is so wonderful I want to share it anyway.

Asparagus Soup with Garlic and Eggs

5 cups Water
5 Bouillon cubes
3 cloves Garlic -- smashed
1 bunch Asparagus
4 Eggs
1/4 cup Parmesan
1 tbsp. Parsley

Crusty white bread + butter (to serve with it)

Note:  To smash the garlic, press down on it hard with a meat tenderizer or the flat blade of a really big, sturdy knife.  Do Not Hit It Hard with something, or you'll have bits of garlic all over the kitchen.

In a three quart kettle, bring water to boil. Trim asparagus and add trimmings and garlic to water. Simmer for 15 minutes. Remove asparagus trimmings and garlic from the water. 

Slice remaining asparagus 1" long. Add asparagus and bouillon to pot. Simmer for 8 minutes. In a medium bowl, beat eggs and mix in Parmesan and parsley. Take soup of the boil. Temper eggs with a ladleful of soup. Stir egg mix back into soup. 

Serve with buttered bread.

Hawaiian Hot Dogs

Looking for a way to make hot dogs a little different?  This is a sweet and tangy option.  Plus, you can make them inside instead of waiting for it to be warm enough to grill.

Hawaiian Hot Dogs

10 hot dogs

2/3 cup crushed pineapple – drained

1/4 cup mustard

10 slices bread

10 toothpicks

Butter

Mix pineapple and mustard.  Split hot dogs lengthwise, but not quite through.  Warm hot dogs slit-side up in an ungreased skillet.  Place hot dogs diagonally across bread.  Spoon pineapple mix into slits.  Wrap bread around hot dogs, overlapping corners and securing with toothpicks.  Brown wrapped hot dogs in butter in skillet -- turning to toast all sides.

Corn Crustless

We gave this recipe the name Corn Crustless because it reminds us of Corn Crusty, but with noodles instead of a crust.

Corn Crustless

1 lb. ground beef

1/2 cup onion – chopped

1 cup shredded Cheddar

1 can tomato soup

1 can corn

1 tsp. mustard

1 tsp. salt

3 cups egg noodles – cooked according to package

In a large skillet, fry beef; drain fat.  Saute onions.  Stir in remaining ingredients.  Heat through.

Corn Crusty

This is a recipe my husband's family made a lot when he was a child.

Corn Crusty

FILLING

1 lb. ground beef

1 cup onion – chopped

2 cans corn – drained

2 cans tomato soup

2 tsp. salt

1/4 tsp. pepper

CRUST

1 cup flour

3 tsp. baking powder

1tsp. sugar

1 1/2 tsp. salt

1 cup cornmeal

2 eggs

1 cup milk

4 Tbsp. oil

FILLING

Brown meat and drain fat.  Saute onions.  Add the remaining ingredients and heat through.  Put mixture into a 3x13 pan.  Top with crust.

CRUST

In a large bowl, sift together flour, baking powder, sugar, and salt.  Stir in cornmeal.  In a medium bowl, beat the eggs and add milk and oil.  Mix dry and wet ingredients and spread over filling.  

Bake at 375 degrees for 35 to 40 minutes, or until cracks appear in crust.

Savory Deviled Eggs

This is probably our family's favorite recipe for deviled eggs.

Savory Deviled Eggs

6 eggs -- hardboiled

1/4 cup mayo

1 tsp. vinegar

1 tsp. mustard

1/4 tsp. dill

1/4 tsp. garlic powder

1/8 tsp. salt

Halve eggs lengthwise and pop out yolks.  Add yolks and remaining ingredients to a sealable bag.  Close and mix by squishing until smooth.  Snip off a corner of the bag and pipe yolk mix into egg whites.

Sweet Pickle and Horseradish Deviled Eggs

Another recipe for deviled eggs with a kick to it.

Sweet Pickle and Horseradish Deviled Eggs

6 hardboiled eggs -- peeled and sliced lengthwise

3 Tbsp. mayo

1 1/2 Tbsp. onion -- minced

2 Tbsp. sweet pickle relish

1 tsp. horseradish

1 tsp. Dijon mustard

1/8 tsp. salt

1/4 tsp. pepper

Pop out yolks and place in a small sealable bag.  Set whites aside.  Add remaining ingredients to the bag.  Seal and thoroughly mix and mash.  Snip off a corner of the bag and pipe yolk mixture into egg whites.

Deviled Eggs with Pickled Onions

A tangy, zippy twist on typical deviled eggs.  Note: my kids don't like these cuz they're a bit spicy.

Deviled Eggs with Pickled Onions

8 eggs -- hardboiled and peeled

1/4 cup water

1/4 cup cider vinegar

1 Tbsp. sugar

1/4 cup onion -- minced

1/4 cup mayo

2 tsp. Dijon mustard

1/2 tsp. hot sauce

1/2 tsp. salt

1/2 tsp. pepper

Combine water and vinegar in a microwavable bowl.  Microwave for two minutes or until water is boiling.  Stir in onion.  Let stand for 15 minutes.  Drain.

Meanwhile, halve eggs and remove yolks.  Combine yolks with remaining ingredients in a sealable bag.  Mash until smooth.  Snip off a corner of the bag and pipe yolk mix into egg halves.  Top with pickled onions.

Crab Meat and Celery Deviled Eggs

A fancier kind of deviled eggs.  For when you feel fancy.  Or want to impress someone.  Or want to impress yourself.

Crab Meat and Celery Deviled Eggs

6 Hardboiled eggs

1 (6 oz.) can Crab meat - well drained

3 1/2 tbsp. Mayo

1 1/2 tbsp. Celery - minced

2 tsp. Dijon mustard

1/2 tsp. Oregano

1/2 tsp. Onion powder

3 drops Worcestershire sauce

1/4 tsp. Salt

1/4 tsp. Pepper      

Peel eggs; halve lengthwise.  Pop out yolks, set whites aside, and place yolks in a sealable bag.  Add remaining ingredients to the sealable bag.  Mix thoroughly by squishing.  Snip off a corner of the bag and pipe yolk mix into egg whites.

Bacon Cheddar Deviled Eggs

Since Easter is tomorrow and people probably have a lot of hard-boiled eggs on their hands, I thought it was high time to add more deviled egg recipes.

Bacon Cheddar Deviled Eggs

6 Hard-boiled Eggs

1/4 cup Mayo

2 strips Bacon - cooked

1 tbsp. Shredded cheddar

1 tsp. Honey

1 tsp. Dijon mustard

1/8 tsp. Pepper

Peel eggs; halve lengthwise.  Combine yolks, mayo, crumbled bacon, cheese, honey, mustard, and pepper in sealable bag and mix thoroughly by squishing.   Snip off one end of bag and pipe filling into egg whites.