potato pancakes

I really love leftovers, as does the rest of my family. Living with my father, you would never know what to do with the extra leftovers, because they never last more than a day or two. Sometimes, we are presented with difficult leftovers, like mashed potatoes, that just can't be microwaved to their former glory. Enter: Potato Pancakes.

2 cups leftover mashed potatoes.
4 cups shredded hash browns, thawed. (I microwaved them for two minutes in my mixing bowl)
3 eggs
1/2 white onion, grated.
1/2 tsp dried rosemary
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground pepper

2 cups Italian bread crumbs
1/2 cup grated Parmesan cheese

1 cup canola oil

1 tbsp additional salt

mix together potatoes, onion, eggs, and seasoning. Mix well, it should be fairly soft, but don't be alarmed!

meanwhile.... heat oil in large skillet.

spread bread crumbs and cheese mixture onto large dinner place. Spoon 1/4 cup of potato mixture onto crumbs, and cover completely. Push down lightly to form a patty, and gently lift with spatula into heated oil.

On medium high heat, cook pancakes for 1 1/2 to 2 minutes on each side, or until golden crust forms. Transfer to plate with paper towels to drain excess oil, sprinkle lightly with salt.

serve hot, some people find the need to add a condiment, I just don't know why, but go ahead, get the ketchup. (or applesauce if you want to be fancy)

Brazilian Lemonade

* 4 brazilian lemons or 4 limes, washed
* 6 cups water
* 1 cup granulated sugar
* 1/2 cup sweetened condensed milk
* 14 ice cubes, plus more for serving


1. 1 Divide all ingredients half. Cut off ends of each lime and cut each into 8 wedges.
2. 2 Place one half of the ingredients in a blender & blend for 20 seconds - NO LONGER! Strain, to remove peel then pour onto a pitcher.
3. 3 Blend & strain the remaining half of the ingredients & add pitcher.
4. 4 Mix well & serve immediately over ice.

The Pancake to end all pancakes

My brother and I once had a conversation about the cakey consistency of some pancakes, and how we both had a distaste for them. Consequently, I have fostered a love for diner pancakes that I have never been able to recreate at home... until today.
This is for you Taylor.

2 cups bisquick
2 cups milk
3 eggs
1 tsp baking powder
1 tbsp sugar
1 tsp vanilla
1 tbsp lemon juice
(thanks to the melt-in-your-mouth recipe on the back of the box)
2 tbsp melted butter

Whisk all ingredients together, as little as possible. Over mixed pancake batter is none too happy. Spoon onto a hot griddle (hot? what does that mean? not 400 degrees, but 350. Make sure it is preheated and greased before you spoon your first flapjack, it makes all of the difference)

When to flip - I am only giving this information because I am not gifted at knowing when to flip, and have had ugly pancakes for years. The pancake should bubble and the edges should look dry (not the shiny wet of the batter in the bowl). Flipping too early will cause your pancake to break in half or worse, it will be pale (gasp!)
Be patient, give it at least 60 seconds before you check.

Pancakes really are wonderful things, my Saturday mornings just improved.

Corn Bread

Found this recipe with Grandma, it is light, fluffy, and healthier than other recipes.

1 cup flour
1 cup cornmeal
1/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt

1 egg
1 cup plain yogurt
1/4 cup canola oil

In large bowl, combine dry ingredients. In separate bowl, whisk the yogurt, egg and oil, and then gently fold into flour mixture.

Transfer into greased 8X8 pan, bake at 375 degrees for 20-25 minutes.

Green Bean Casserole

I, Taralyn Smith, have never, ever liked a green bean in my entire life. Until this casserole came along. Fresh green beans are so much better than the canned ones! We had this as a side dish on Christmas Eve and it was fantastic. Thanks Food Network and a mother who makes me try yucky vegetables. Thanks also go to my favorite guinea pigs; Aunt Rae, Uncle Brad, and Dad. Happy Holidays to everyone!

Family Fresh Green Bean Casserole

salt
1 1/2 pounds fresh green beans, ends trimmed

4 tablespoons butter, divided
2 tablespoons finely chopped onion
4 ounces mushrooms, cleaned and finely chopped (about 2 tablespoons)
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Freshly ground black pepper

1 1/2 cups corn cereal/crackers
2 cups grated mozzarella cheese

Directions
Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
Cut the green beans into 2-inch pieces.

Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat.

Spread the green beans over the bottom of a 9-inch casserole dish.
Pour all of the mushroom sauce mixture over the beans and top with the grated cheese.
Sprinkle with the buttered cereal flakes.
bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.

Carrot Cake

This carrot cake is AMAZING! My momma got this recipe from a sweet Greek woman she works with at Costco. We have really enjoyed this recipe. I mean, really. I have made it three times in the last two months. The canned carrots make the cake fantastically moist, and as you can see, there aren't too many steps.

2 cans of sliced carrots (drained, mashed into submission)
2 cups flour
2 cups sugar
1 1/2 cups oil
4 eggs
2 tsp baking soda
2 tsp cinnamon
1 cup chopped walnuts (optional)

Mix ingredients together, pour into 9X13 greased pan. Bake @ 350 for 45 minutes. My oven runs hot, and cooks it in 35, so check the cake well before the time.

Cream Cheese frosting

1/2 cup butter (1 stick)
1 8 oz pkg cream cheese
1 lb powdered sugar
1 tsp vanilla

soften cream cheese butter, stir in sugar until desired consistency is achieved.

** I made this today, but I forgot the oil! (oops) It still tasted fantastic but had a similar density to banana or zucchini bread. I would dare say that you could divide this recipe into two loaf pans and make carrot bread. Maybe substitute the oil with applesauce? You might have to play with the amount, but if you try it let me know:)

Blonde Brownies with Brown Sugar Frosting

Compliments of Sarah Lemmon, who is currently sharing her love with the people of Fukuoka Japan.

Brownie mix:
1 cup white sugar
2 cups brown sugar
1/2 cup butter
1 tsp vanilla
2 eggs
sift in:
1 tsp baking powder
1/2 tsp salt
1 1/2 cups flour.

Pour into 13X9 pan, bake @ 350 for 20 - 23 minutes, or until toothpick comes clean at center.

Frosting: in a sauce pan
1/3 cup butter
2/3 cups brown sugar
cook for 2 minutes, stirring constantly.
stir in
3 TBSP milk. Cool from rolling boil, remove from heat.
Gradually stir in 2 cups powdered sugar and 1/2 tsp vanilla.
Pour over top of blondies, top with chopped walnuts if so desired.