POTATO PANCAKES

 

INGREDIENTS:

• 4 cups cold mash potatoes
• 5 slices bacon
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs well beaten
• 1/2 cup shredded cheddar cheese

DIRECTIONS:

Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.
Remove the bacon slices, crumble set aside.Leave the bacon drippings in the skillet.
Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;
stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties.
Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Granny’s Doughnuts

 

Ingredients

• 1 cup sugar
• 1 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 tablesppoon shortening
• 1 cup sour milk
• 6 cups flour
• Original recipe makes 1 Servings

Preparation

Mix sugar, nutmeg, soda, salt, eggs, milk and shortening. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. Heat shortening to 375 degrees F. and drop doughnuts in, turning several times. Drain on soft crumpled paper. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.
Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk.
White Doughnut Glaze
2 cups powdered sugar
1 tsp vanilla extract
4 to 6 Tbsp milk
Mix powdered sugar, vanilla and milk with a fork t
o desired consistency. Thicken with powdered sugar or thin down with milk

8-Can Chicken Taco Soup

 

INGREDIENTS

• 1 (15 oz.) can pinto beans, rinsed and drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can sweet corn kernels, drained
• 1 (14.5 oz.) can diced tomatoes
• 1 (12.5 oz.) can chicken breast, drained and shredded
• 1/2 (15 oz.) can green enchilada sauce (or 1, 10 oz. can)
• 1 (4 oz.) can diced green chiles
• 1 (14 oz.) can low-sodium chicken broth
• 1 (1 oz.) packet taco seasoning
• 1/2 teaspoon cumin, optional
• 1/2 teaspoon chili powder, optional
• 1/2 teaspoon garlic powder, optional
• 1/2 teaspoon onion powder, optional
• Kosher salt and freshly ground pepper, to taste
• Garnish options: sour cream, tortilla chips, avocado

PREPARATION

Place pinto beans, black beans, corn, tomatoes, chicken, enchilada sauce, green chiles and chicken broth in a large stock pot over medium-high.
Stir in taco seasoning, cumin, chili powder, garlic powder and onion powder, then add salt and pepper, if desired. Taste and adjust seasoning, if necessary.
Bring mixture to a boil, then reduce heat to low and let simmer for 20-30 minutes, or until desired thickness is reached.
Serve hot, garnished with sour cream, tortilla strips and avocado. Enjoy!

banana chocolate chip muffins cyssero

 

Banana Chocolate Chip Muffins

These moist and fluffy muffins are packed with banana flavor and chocolatey goodness—perfect for breakfast or a snack!

Ingredients:

• 3 ripe bananas, mashed
• ½ cup sugar (or honey for a natural option)
• ⅓ cup melted butter (or vegetable oil)
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional)
• ½ cup chocolate chips (plus extra for topping)

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Instructions:

1. Preheat & Prep:

   • Preheat oven to 350°F (175°C).
   • Line a muffin tin with liners or grease it lightly.

2. Mix Wet Ingredients:

   • In a bowl, whisk mashed bananas, sugar, melted butter, egg, and vanilla.

3. Combine Dry Ingredients:

   • In another bowl, whisk flour, baking soda, salt, and cinnamon.

4. Make the Batter:

   • Gradually mix dry ingredients into the wet mixture.
   • Gently fold in chocolate chips.

5. Bake:

   • Divide batter evenly into muffin cups (about ¾ full).
   • Sprinkle extra chocolate chips on top.
   • Bake for 18-22 minutes, or until a toothpick comes out clean.

6. Cool & Enjoy:

   • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Would you like a variation, like adding nuts or coconut?

Cheesy Hamburger Potato Casserole

 

Cheesy Hamburger Potato Casserole

A comforting, hearty dish with layers of seasoned ground beef, tender potatoes, and melty cheese—perfect for a family dinner!

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 medium potatoes, thinly sliced
• 1 can (10.5 oz) cream of mushroom or cheddar soup
• ½ cup milk
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)
• 2 cups shredded cheddar cheese
• ½ cup shredded mozzarella (optional)
• 1 tbsp butter (for greasing the dish)

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Instructions:

1. Cook the Beef Mixture:

1. Preheat oven to 375°F (190°C).
2. In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
3. Add diced onion and garlic, cooking until softened. Season with salt, pepper, and paprika.

2. Prepare the Sauce:

1. In a bowl, mix cream of mushroom (or cheddar) soup with milk. Stir until smooth.

3. Assemble the Casserole:

1. Grease a baking dish with butter.
2. Layer half of the sliced potatoes in the dish.
3. Spread half of the cooked beef mixture over the potatoes.
4. Pour half of the soup mixture over the beef.
5. Sprinkle 1 cup of cheddar cheese.
6. Repeat the layers and finish with the remaining cheese.

4. Bake:

1. Cover with foil and bake for 45 minutes.
2. Remove foil and bake for another 15 minutes, or until potatoes are tender and cheese is bubbly.
3. Let sit for 5 minutes before serving.

Would you like to add a crispy topping, like breadcrumbs or fried onions?

Coconut Rolls with Custard Filling

 

Coconut Rolls with Custard Filling

These soft and fluffy coconut rolls are filled with a creamy custard and topped with shredded coconut. Perfect for dessert or a sweet snack!

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• ¼ cup sugar
• 1 packet (2 ¼ tsp) instant yeast
• ½ tsp salt
• ¾ cup warm milk
• ¼ cup butter, melted
• 1 egg
• ½ tsp vanilla extract

For the Custard Filling:

• 1 cup milk
• ¼ cup sugar
• 2 tbsp cornstarch
• 2 egg yolks
• ½ tsp vanilla extract
• 2 tbsp butter

For Topping:

• ½ cup shredded coconut (toasted or plain)
• 2 tbsp condensed milk or simple syrup (for brushing)

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Instructions:

1. Make the Dough:

1. In a bowl, mix warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Add melted butter, egg, and vanilla. Stir.
3. Gradually add flour and salt, kneading until a soft dough forms (about 8 minutes).
4. Cover and let rise for 1 hour or until doubled in size.

2. Make the Custard Filling:

1. In a saucepan, heat milk over medium heat.
2. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add warm milk while whisking.
3. Return mixture to the pan and cook until thickened, stirring constantly.
4. Remove from heat, add vanilla and butter, then let cool.

3. Assemble the Rolls:

1. Roll out the dough into a rectangle. Spread the custard evenly.
2. Roll the dough into a log and cut into 12 equal pieces.
3. Place in a greased baking dish and let rise for another 30 minutes.

4. Bake and Finish:

1. Preheat oven to 350°F (175°C).
2. Bake for 20-25 minutes until golden brown.
3. Brush with condensed milk or syrup, then sprinkle with shredded coconut.
4. Let cool slightly and enjoy!

Would you like a variation, like adding coconut cream to the filling?

Crab Salad Recipe

 

Here’s a delicious and easy Crab Salad recipe for you!

Ingredients:

• 1 lb imitation crab meat (or real crab meat), shredded or chopped
• ½ cup mayonnaise (adjust to taste)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard (optional)
• ½ cup celery, finely diced
• ¼ cup red onion, finely diced
• 2 tbsp fresh parsley or dill, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the shredded crab meat, celery, red onion, and fresh herbs.
2. Add mayonnaise, lemon juice, Dijon mustard (if using), salt, and pepper. Mix well.
3. Chill in the fridge for at least 30 minutes to let the flavors meld.
4. Serve on lettuce, crackers, sandwiches, or as a side dish.

Would you like any additions, like avocado or boiled eggs?