Wednesday, October 19, 2011


Here are some recipes that we have had over the past month that are on my "make again" list!

Baked Potato Casserole
8 medium potatoes, peeled and cut into 1-inch chunks
1 cup evaporated milk
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese, divided
6 slices turkey bacon, cooked and crumbled, divided
Sliced green onions (optional)
Place potatoes in pot, cover with water, bring to a boil. Cook over medium-high heat for 15-20 minutes or until tender. Drain. Preheat oven to 350... grease casserole dish (2 1/2 to 3 quart dish). Add evaporated milk to the potatoes along with the sour cream, salt and pepper. Beat with hand mixer until smooth. Stir in 1 1/2 cup cheese and half of the bacon. Spoon mixture into prepared casserole dish. Bake 20 - 25 minutes until heated through. Top with remaining cheese, remaining bacon and green onions. Bake for about 3 more minutes until cheese is melted.
Makes 16 servings.

Cottage Cheese Yeast Rolls


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups (16 ounces) 4% cottage cheese
  • 2 eggs
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 4-1/2 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, eggs, sugar, salt, baking soda and 2 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).

  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into 30 pieces. Shape each piece into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  • Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks.
    2-1/2 dozen.
I think my rolls had a slight "salty" flavor, so next time I make them I might cut out the salt and just add the baking soda. These are very soft yummy rolls that taste great warm out of the oven!

Parmesan Chicken


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1 egg
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil


  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture.
  • In a large skillet, brown chicken over medium heat in butter and oil for 3-5 minutes on each side or until juices run clear. Yield: 4 servings.
This is a yummy chicken recipe! I normally do NOT use an egg when I make this chicken recipe. I just coat the chicken breast in melted butter and then dip into the crumb mixture and sprinkle in some dry ranch seasoning.

For dessert I cheated and just through a can of pumpkin pie mix into a frozen ready-made crust and topped it with a scoop of whipped cream - yummy!

What are some of your favorite fall dishes?

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