LEFTOVER MASHED POTATO PANCAKE RECIPE

I hope everyone had a wonderful holiday and I wish everyone a very Happy New Year!  Today I want to share a very simple recipe with you for using up leftover mashed potatoes, I remember my grandmother and my mom making these for breakfast they go great with eggs! But my husband likes them for dinner as well.  There is no exact science for this recipe, because you never know how much potatoes you have left over but here is the basics and just adjust from it.

1 bowl of leftover cold mashed potatoes (lets say about 2-3 cups)
salt and pepper to taste
1 egg well beaten (maybe 2 if you have more potatoes)
1-2 T of flour (again maybe more but be careful if you add to much flour you will have something of a fried potato biscuit !! instead of a creamy fluffy potato cake)

Mix all ingredients in a bowl and shape into a patty with your hands don't worry if the mixture is a little loose but you don't want it falling all apart ( this is when you should add a little more flour)

Now fry in butter or bacon fat nice and slow till browned on both sides don't try to flip to soon or they will fall apart. Well I have a great picture to show you, but i can't seem to upload it right now.  so I will try to add it later.
Enjoy!

Allison

BEST BAKED BEANS EVER!!!

Do you think you can't improve on your best baked bean recipe? Well think again my friends. We have been making this bean recipe for years and it is a HIT at any gathering. Your family will Love this. This can be a meal by itself with a nice crusty bread, or a fantastic side dish. Super duper easy, just put every thing in the crock pot and let er go.

Oh by the way I could not find a butter bean at the grocery store to save my soul. So just improvise if you have to I used northern beans instead.

HERE IS WHAT YOU NEED
1/2 lb ground beef and 1/2 cup chopped onion browned and drained
1/3 cup brown sugar
1/3 cup white sugar
1/4 cup BBQ sauce
  2 Tbsp. mustard
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. chili powder
1 16oz can kidney beans, drained
1 16oz can pork and beans, drained
1 16oz can butter beans, drained
Save sum of the juice from the beans in a small cup for later
Mix and but into the crock pot on low for about 2-3 hours till hot and bubbly. or if your in a real hurry mix and bake for 1 hour at 350 degrees
Use some of the liquid from the beans to add during cooking if you would like it a little more soupy. but don't add it right away till they cook for a while and you see the consistency. that's it they are done.
Enjoy!
Allison

GRANDMA'S HOMEMADE EGG NOODLES

Homemade egg noodles are the ultimate comfort food, very easy to make and also inexpensive. I remember helping my grandmother and my mom make these delicious noodles. Today I put all the ingredients into my bread machine and let it do all the work. Add a little more flour if the dough is still to wet.

2 1/2 cups AP flour ( plus a little more to work with)
1 pinch of salt
2 eggs beaten
1/2 cup of milk
1 T butter (soft)
Chicken stock for cooking
Stir flour & salt, add egg, milk,and butter
mix together to form dough if dough is to wet add a little more flour
Knead for 5 min. Let rest in a bowl covered with a towel for 10 min.
put some flour on your work surface and roll out then slice ( I use a pizza cutter) let air dry for a least an hour.
Then cook in Chicken or Beef stock or even well salted water. they will puff and float when they are done. after about 5 min of cooking try one. If you use stock it will give the noodles additional flavor, but today I just drained mine and mixed them with butter, fresh thyme, celery salt, and S&P Yum Yum
Enjoy!

Invite HORMEL to your next Dinner

Hi every one, The weather in fl is perfect right now, Beautiful days cool evenings, perfect for entertaining.

As part of the Foodbuzz Tastemaker program I received products from HORMEL.
So I invited family and friends together to enjoy a fall meal.
And i invite you to become familiar with all of Hormel's great tasting foods.
I made one appetizer, a potato and the main course and everyone brought a dish to share, I hope you enjoy my recipes we sure did and had a great time.
MINI PIZZAS WITH HORMEL TURKEY PEPPERONI MINIS:

 
 
 
 
 
 
 
 
Start with sandwich thins or you could use English muffins or pitas.

Add your favorite sauce, mozzarella cheese, and  garlic salt.  Top with Hormel minis bake at 400F till cheese is nice and melty, sprinkle with fresh pepper and fresh basil. The kids thought these little pepperonis were soooo cute.
ROASTED PORK LOIN WITH ROSEMARY AND GARLIC:

3 to 4 cloves of garlic chopped fine
3 T Fresh rosemary
2 T parsley
Kosher salt
Pepper
1 Hormel boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine to sart then more for gravy
Preheat oven to 350F
Crush garlic,rosemary salt and pepper and Parsley to make a paste.  Pierce meat in several places and press mixture into holes.  Rub meat with remaining garlic mix and olive oil let set in fridge for at least 1 hr to marinate.
Put Roast in pan add wine and cook till meat thermomater says 160 Turning and basting with pan juice.
Remove roast and let rest about 20 min. before you slice it.
Meanwhile add about 1 can of chicken broth to pan drippings add a little more wine and cook and loosen all the bits from the bottom of the pan.  Thicken with a little cornstarch mixed with water (about 2Tcornstarch with 2T water) cook and thicken adding more chicken broth or wine to make desiered consistancy taste and add S&P if needed
CHEESEY BACON POTATOES

Wow i can't tell you how many of these potatoes we use to make at our restaurants, every one loved them and we still make them a lot at home, these are super easy to make and you can make them ahead of time and heat on the grill or in the oven At the restaurant we would deep fry the skins then fill them with the stuffing but they are still wonderful just baking in the oven or heating on the grill.

1 potato makes 2 stuffed baked potatoes
so for every potato bake or microwave till just tender
slice in half while still hot hold each half in a kitchen towel and carefully scoop out the flesh be careful not to break the skin.
but both sides of potato into a micro safe bowl to this add 2T Butter and 2 slices of American cheese microwave till butter and cheese start to melt take a spoon and chop and mix potato mixture make sure cheese is melted all the way now scoop into each shell sprinkle with HORMEL bacon and chopped scallions or chives serve with sour cream.
Well that's it Thank you Hormel and Foodbuzz for a great day!
No matter if it's Breakfast, Lunch ,Dinner a snack or your next party Hormel procucts have you covered
Enjoy!
Allison
Allisonskitchen.blogspot.com

Copycat Bonefish Grill bang bang shrimp by Todd Wilbur

Copycat Bonefish Grill Bang Bang Shrimp

Spicy Sauce:

1/2 cup mayonnaise

4 teaspoons chili garlic sauce (sambal sauce)

1 teaspoon granulated sugar

1/2 teaspoon rice vinegar
***********************
1 egg, beaten

1 cup milk
******************
3/4 cup all-purpose flour

1/2 cup panko breadcrumbs

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon rubbed (ground) sage

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

8 to 12 cups vegetable shortening or oil

16 to 18 medium shrimp, peeled and deveined
Garnish:

1 handful of mixed greens

1 green onion, chopped (green part only)



Combine all ingredients for chili sauce in a small bowl. Cover the sauce and set it aside for now.

Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt, black pepper, sage, onion powder, garlic powder, and basil in another shallow bowl.

Heat shortening or oil to 350 degrees F. Use the amount of oil required by your fryer.

Bread the shrimp by first coating each with the breading. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the

coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels. When all of the shrimp have been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed greens, then sprinkle the stack with chopped green onion.

*Serves 2 to 4 as an appetizer.
This is Todd Wilburs recipe that He created from scratch through many hours of trial and error. It is published in his book entitled "More Super Secret Restaurant Recipes" currently for sale at QVC.
We love the bang bang shrimp,and now we can make it at home, Thanks Todd
Enjoy!
Allison
Allisonskitchen.blogspot.com

STUFFING

Have you ever noticed how many variations to Stuffing are in cook books? My mom always made the same stuffing every year she used crackers and it was wonderful ( I'll post it later) but this year I wanted to experiment,My Husbands family always made Oyster dressing, he does not like it and neither do I ( I just can't see putting oysters inside my turkey) Don't get me wrong I love oysters just not in my turkey!
So I kept seeing all the Bob Evans commercials on TV and the sage sausage stuffing sounded really good so I thought I would give it a try. It was very good I only used 1/2 of the sausage it called for when I made it and I used 1/2 seasoned bread cubes and 1/2 corn bread cubes. Safe to say I can use this again we enjoyed it but something was missing so I guess I'll go back to Moms cracker stuffing again just didn't seem like thanksgiving without it.

INGREDIENTS

• 1 (1 pound) package Bob Evans® Sage Sausage Roll( I used 1/2 of the sausage roll)
  
• 1/2 cup butter
• 6 celery stalks, finely diced
• 2 medium onions, finely diced
• 1 (12 ounce) package herb flavor stuffing mix (I used 1/2 herb flavor and 1/2 corn bread)
  
• 1 cup dried cranberries
• 1 teaspoon salt
• 2 (14.5 ounce) cans chicken broth( I used the broth from cooking my neck and giblets)

DIRECTIONS

1. In large skillet, crumble and cook sausage until browned. Remove from pan. In same skillet melt butter over medium heat. Saute celery and onions until softened, about 5 minutes. In a large bowl, combine celery, onions, sausage, stuffing mix, cranberries and salt. Add the broth and stir until well combined. If desired, loosely stuff some of the mixture into a turkey just before roasting. Place the rest of stuffing mix into a casserole dish. Cover and bake in a 325 F. oven for 1 hour or until hot.

Enjoy!!
Allison
Allisons Kitchen

ROASTED BANANAS

We grilled some beautiful pork chops the other night and I made some roasted bananas as a side dish, These are soooo easy and they go great with pork.
Melt some butter and put into a bowl, add a little curry powder. Peel your bananas and dip them into butter mixture, then roll in crushed corn flakes to coat. put on cookie sheet and bake in oven at 350 for about 15 minutes you don't want the bananas to get to soft, serve with pork. I've also done this with cinnamon and ginger instead of curry.
Enjoy!!
allison
Allisons Kitchen.

SWEET BANANA MASH

Hi, It's still cold down here, in the 40's at night (well that"s cold for us at least) So I'm thinking about my side dishes for Thanksgiving. One will be Sweet Banana Mash, This recipe was given to me from one of my friends who is a chef at one of Orlando's top restaurants. I made it for the first time last year and it was a big hit the children liked it also. So I think this is a keeper for this year.

SWEET BANANA MASH
10 to 12 servings.
5 pounds sweet potatoes
4 bananas
1 cup sugar
1 stick butter
1 pint heavy cream
salt and pepper to taste
Peel and dice sweet potatoes. Place in Pot. cover with water and simmer until tender. While potatoes are cooking preheat oven to 350F Place unpeeled bananas on cookie sheet. Bake for 12 minutes. (Hint: Put foil on baking sheet first for easy clean up) .
Drain cooked potatoes Place in large
mixing bowl. Remove peel from baked bananas. Add to bowl along with sugar, butter and heavy cream. Blend until smooth. Season with salt and pepper.
Enjoy!
Allisons Kitchen