This was my grandmother’s recipe and a dish that I would look forward to her making each time I visited. I’m sure she got tired of my asking, but still she would make it for me on those special occasions. She made this recipe so many times that it was in her head and she would be able to tell by taste when it was perfect–which gave me anxiety in trying to replicate it. It turns out though that it was pretty easy to do, and I got the taste as close to my childhood memories as I could.
Since Maddie has begun eating food, I’ve noticed a difference between what she will eat and what Riley likes. Riley, not much into the details of things, is very happy with plain butter noodles. Maddie, on the other hand, shoves away plain noodles in disapproval. She requires a dish with much more flavor. How is a mom to keep up? This weekend I experimented with kicking up my traditional scalloped potatoes with some cayenne and garlic, and with a large casserole dish, it was easy to keep one half plain and the other flavorful. Two happy kids. One mealtime victory.
Pour half of the cheese sauce over the first layer then add a second layer of potatoes and remaining cheese sauce.
Sprinkle remaining cheese on top, and sprinkle with paprika for color.
Bake at 350 degrees uncovered for 40 minutes to an hour depending on the size of dish you used. My first try making this I my 9x9 pan was dirty, so I used a 9x13 pan, and it only took 30 minutes to cook. So, if you are pressed for time, try a bigger pan!
I like salad dressing, but I don’t love it. Usually I have a craving for it, and then it sits in my refrigerator for the next six months before I even think about it again. By that point, I’m already disturbed by the fact that I have had a dairy-based dressing in my refrigerator for that long and it hasn’t gone bad. Homemade dressings are the best option for me. You can control the amount you make, and they taste fresher. This is one of my favorites. The creamy taste is balanced by a subtle taste of vinegar. Perfect.
This pasta salad is so easy to make and has become a summer go-to for us. Since it is a cold pasta salad it is easy to bring along to picnics or have at any outdoor summer event. If you enjoy the boxed Suddenly Salads by Kraft, you’ll love this. Same taste without all of the preservatives. (more…)
Lesley and I just got back from a lovely vacation in Cave City, Kentucky. We stayed in a cabin in Jellystone Park, which was perfect for camping with three young kids. There was so much for them to do, and we were able to cook our own food, which saved us a ton. Feeding five mouths on vacation is not cheap. Before we left, we loosely put together a menu, and for the most part, it turned out great. The potato salad, which Pinterest told me was the best ever, was a bit of a flop though. After a long trip home and having been left with all of the food, I decided to try again. Lesley did make a great suggestion on the first try–Why not add relish? So I did, as well as some red onion that was left over. This second try was much better. (more…)