Twice Baked Potato Casserole
10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, room temperature
1 cup sour cream
½ cup heavy cream
2 teaspoons salt
11/2 teaspoons pepper
¾ lb bacon, cooked until crisp and crumbled
½ lb sharp white cheddar , cut into ½ inch cubes
¾ lb mild cheddar, grated (3 cups)
½ cup finely chopped green onions
3 eggs lightly beaten
Directions
Preheat oven to 400 degrees
Scrub the potatoes and rinse under cool running water. Pat dry and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1hour and 15 minutes or till tender. Let cool on wire rack.
Cut potatoes and spoon out of skin . Place in a large bowl and 1 stick butter, the sour cream, heavy cream, salt and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions and eggs and mix thoroughly.
Butter/Spray 9x13 pan with remaining tablespoon of butter and reduce the oven to 375 degrees.
Top the casserole with the remaining grated Cheddar. Bake for 35 to 40 minutes or until bubbly around the edges.
Steak Marinade
In bowl mix together
1 tablespoon olive oil
1 minced garlic clove
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 teaspoon yellow mustard
1 tablespoon soy sauce
Pepper
Then place steaks in ziplock bag and add marinade to bag. Lay flat to freeze.
Thaw completely and grill.
Baked Ziti
1 lb box of ziti or rigatoni noodles
2 cloves garlic minced
1 t. Italian seasoning
2 t. salt
1 jar spaghetti sauce
8 oz pkg cream cheese
1 cup sour cream
3 T. Parmesan cheese
4 green onions chopped
2 cups mozzarella, grated
Cooking spray
Directions: Boil noodles until 3 minutes before packaged directions, drain.
Mix spag. Sauce, seasoning, salt and garlic
Add noodles and mix
Soften cream cheese and blend thoroughly with sour cream and parm. cheese. Add green onions. Mix cheese mixture into pasta mixture
In sprayed 9x13 (or 2 8x8) pans spoon mixture.
Sprinkle mozz. cheese on top
To Freeze:
Spray foil with non-stick cooking spray and cover casserole.
To serve: Place frozen in fridge the night before and bake at 350 degrees for 30-40 minutes uncovered. If frozen, bake at 350 for 50 minutes covered and 30 minutes uncovered.
Island Chicken
6 chicken breasts
¼ cup pineapple juice
3 Tbsp. rum
1 Tbsp. chipotle chili powder
1 Tbsp. brown sugar
1 Tbsp. lime juice
1 clove of garlic, minced
Mix marinade, reserve 3-4 Tbsp. for cooking. Put the chicken in a zip lock bag and mix to coat. Let marinate all day or overnight. Cook the chicken on the grill over medium heat with grill closed for 15-20 minutes, brushing chicken with marinade after 10 minutes. Turn chicken over and brush with reserved marinade and continue to cook until done.
Hamburgers in Marinade (Hananers)
3 lb ground beef
½ cup vinegar
½ cup catshup
4 Tbsp. olive oil
4 Tbsp. Worcestershire sauce
11/2 tsp. dry mustard
4 cloves garlic, minced
½ tsp. salt
½ tsp. pepper
Mix all ingredients except for ground beef in bowl. Form beef patties and place flat in zip lock bags. Pour marinade over patties in bag. Freeze flat. Thaw completely and grill.
Cheddar & Cracker Chicken
¾ cup Ritz crackers
6 oz sharp Cheddar, grated
1 clove garlic, minced
1-2 green onions, sliced thin
Kosher salt and black pepper
4-6oz boneless skinless chicken breasts
4 Tbsp. unsalted butter, melted
Heat oven to 350 degrees.
In bowl, combine the crackers, cheese, garlic, green onion and ¼ tsp each salt and pepper.
Dip the chicken in the butter and then the cracker mixture. Place in zip lock bag and freeze flat.
To serve, place chicken on baking sheet and drizzle with melted butter. Bake until chicken is golden brown and cooked through, 30-35 minutes, depending on thickness.
