Swiss cheese rosti potatoes is one of my favorite Swiss recipes. Whenever we go to Amish country, we always stop at the Chalet in the Valley for a meal – and the first thing I order is Swiss cheese rosti to go with my schnitzel. But, trust me… you can make it at home easy and quickly… without a trip to Switzerland! Of course, my Swiss ancestors are probably spinning in their graves… but, oh well.
This layered salad has to be one of my favorite picnic foods. Usually I make a ton of it so there are leftovers… so much I get sick of eating it! Its so simple to throw together and serve at your next picnic or potluck. Enjoy!
There is nothing I love more than zucchini, especially garden-fresh zucchini. Usually, I just saute it with some onions and garlic and chow down. This time, however, I thought I wanted to come up with something similar to the fried zucchini you get in Chinese restaurants. This is what I came up with… super delicious. Now, I just need to come up with some sort of dipping sauce and I will be set. The best part is… they aren’t fried, they are baked! You can’t beat that!
My recipe for Cowboy Casserole is my go-to recipe for carry ins, get togethers, holidays, and any other excuse I can come up with to make it. It is so darn good… its good hot, cold, and even better the next day! I know this is the world’s worst picture… but it is soooo good. Feel free to buy generic or “off-brand” potatoes to make this… it cooks up deliciously. If you are taking it for a carry-in, make the potatoes on the stove, stir in all the cheese and the chives, then throw it in your crock pot on low. This is a perfect side for Thanksgiving too!
I made these delicious baked beans for the 4th of July bash we have at our house every year. Everyone said they were the “best darn baked beans,” so I decided to call them that. They started more as a “creation” and morphed into these deliciously sweet and tangy baked beans that our guests were begging to take home. I hope you enjoy them!
Today, I am sharing one of my all-time favorite recipes – Zucchini and Onions. This is one of my go-to recipes when I am looking for something filling to round out dinner. The basic recipe below can be doctored up anyway you like it… throw in some crumbled bacon or garlic for a more robust taste. Even some tomatoes sauteed with the zucchini and onions would be a nice addition. Are you ready for this versatile, delicious recipe? Let’s go!
There is nothing like cheddar bay biscuits. Especially hot from the oven with the butter oozing off them. My mouth is watering just thinking about them. The best part is, they are so easy to make! And eat, but I digress… These pair perfectly with just about everything… even my Green Beans, Potatoes and Bacon recipe that I shared last week! Not only am I sharing a delicious and easy recipe… it’s also Tickle My Tastebuds Tuesday! So, grab my recipe and check out the recipes below!
Today’s recipe for Parmesan Zucchini is delicious and so easy. I eat this about 3 times a week and usually take leftovers to work for lunch. It pairs perfectly with my Bacon, Onion & Swiss Pork Chops from last week. As I mentioned last week, Don and I have turned over a new leaf and are trying to stay away from processed foods. Parmesan Zucchini is a quick side dish that you can throw together in minutes and serve with practically anything. Enjoy!
Today’s recipe is another creation. It’s called Cowboy Casserole and has evolved through the years. The first time I made it, my mother-in-law Pat told me it was delicious and said it should be “my” recipe for carry-ins and picnics. She told me to keep it fresh and updated—and everyone will always ask for it. I brought it Friday to work for a co-worker’s retirement party. Several asked for the recipe—and I told them to check out my blog on Tuesday (I know, I’m shameless.)
I usually use the stove-top method of making the potatoes, and then pour it into the casserole dish to bake. To me, I think it tastes better. When I take it for carry-ins at work, I use the stove top method and throw it in the crockpot until lunch, dump it into one of those 13 x 9 foil pans and top with the cheese. It’s also good cold the next day, a good friend informed me.
The other great part of this dish is you can use the “generics” or whatever is on sale for all the ingredients. It’s just THAT good.
Recipe Type: Side Dishes
Author: Julia – Mom on the Run x2
2-3 boxes Au Gratin potatoes
Ingredients needed for Au Gratin potatoes (butter, milk, water, etc)
1 can corn, drained (I use the bi-color corn)
1 package bacon pieces (not Bacon-bits)
1 package shredded cheese (I use the Taco blend)
Salt, to taste
Black pepper, to taste
2 Tablespoonse dried chives
Cook the Au Gratin potatoes per the box directions.
After the potatoes are tender, and before the sauce thickens too much, add the drained corn, bacon pieces (watch for that little freshness packet, I learned that the hard way) and half the shredded cheese.
Stir until well blended and then add your salt, pepper, and 1 Tbs chives.
Spoon into a spray-oiled 13 x 9 dish.
Top with remaining cheese and remaining chives and bake at 350 degrees F until the cheese melts and begins to get bubbly.