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Recipes
Crisp Mashed Potato Cakes
By Addie
Just the thought of Ma cooking these savory little cakes up in the cast-iron skillet should make your mouth water
- Cooking spray
- 1/2 cup chopped green onions
- 2 cups mashed potatoes, chilled
- 2 tablespoons shredded extrasharp cheddar cheese
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 center-cut bacon slice, cooked and crumbled
- 3/4 cup panko (Japanese breadcrumbs)
Creamy Corn & Zucchini
By Addie
1. Heat dressing in large skillet on med-high heat
- 2 TBS zesty Italian dressing
- 2 cups fresh corn kernels
- 1 zucchini, chopped
- 1/2 cup chopped onions
- 1 cup Kraft Mexican Style Shredded Four Cheese with a Touch of Philadelphia
- 1/2 cup sour cream
- 3 slices bacon, cooked, crumbled
- 1 TBS chopped fresh cilantro
Cashew Butterscotch Cookies
By Addie
These are my husbands favorite
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup of butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 1/4 cups butterscotch morsels
- 1 cup Cashews
Cranberry Nut Bars
By Addie
Preheat oven to 350°F. Grease an 8-inch baking pan
- 2 eggs
- 1 cup sugar
- 1 cup flour
- 1/3 cup butter or margarine, melted
- 1 1/4 cups fresh or frozen cranberries
- 1/2 cup chopped walnuts
Drive-In Cheese Fries
By Addie
“Grandma says she created this recipe because Grandpa went to the town's drive-in nearly every day for their frie...
- 1 (16-ounce) package frozen French fries
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup milk
- 1 cup shredded sharp Cheddar cheese, divided
- 1 tablespoon chopped pimientos
- 1 tablespoon chopped jalapeños
Chicken Marsala with Gorgonzola
By Addie
We live near the Faribault, Minnesota caves that are used to age the lovely Amableu Gorgonzola cheese
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon plus 1/8 teaspoon salt, divided
- 1/4 teaspoon pepper
- 3 tablespoons olive oil, divided
- 1/2 pound sliced baby portobello mushrooms
- 2 garlic cloves, minced
- 1 cup Marsala wine
- 2/3 cup heavy whipping cream
- 1/2 cup crumbled Gorgonzola cheese, divided
- 2 tablespoons minced fresh parsley
Pumpkin Doughnut Drops
By Addie
Heat 3" to 4" of oil to 375° F in a deep fryer or heavy saucepan
- Topping:
- Oil for deep frying
- 1 1/2 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 cup canned pumpkin
- 1/4 cup milk
- 2 Tablespoons oil
- 1 teaspoon vanilla
- 1 egg
- ..............................
- 1/2 cup sugar
- 1 teaspoon cinnamon
Cheesy Potato Tots
By Addie
Putting a new twist on the basic potato, this recipe transforms cheesy mashed potatoes into crispy little potato bi...
- 3 1/2 lb. russet potatoes, peeled and cut into 2-inch pieces
- 4 green onions, white and light green portions, thinly sliced
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 tsp. kosher salt, plus more, to taste
- 1/4 tsp. freshly ground pepper
- Vegetable oil for frying
- 2 cups all-purpose flour
- 3 eggs, lightly beaten
- 2 cups Panko
Chicken and Wild Rice Soup
By Addie
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes
- 2 quarts chicken broth
- 1/2 pound fresh mushrooms, chopped
- 1 cup finely chopped celery
- 1 cup shredded carrots
- 1/2 cup finely chopped onion
- 1 teaspoon chicken bouillon granules
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup dry white wine or additional chicken broth
- 3 cups cooked wild rice
- 2 cups cubed cooked chicken
White Fluffy Frosting
By Addie
From the book James Beard’s American Cookery by James Beard
- 1 1/2 cups sugar
- 2/3 cup water
- 1/8 teaspoon cream of tartar
- 3 egg whites, stiffly beaten
- 1/8 teaspoon salt
- 1 teaspoon vanilla