Does this describe your daily routine? You work all day then it gets late, and you realize you need to cook dinner.

That's when you get that sinking feeling of "I'm too tired to cook" and all you want is an easy way out.

What can you cook?

If you have potatoes ad cheese, then there's an easy casserole you can cook that will get rave reviews.

In fact, if your family loves mashed potatoes, this will become a family favorite casserole. Even better, if you have leftover ham or roast beef, you can dice that and add it to the casserole.

Today's recipe makes 6-8 generous servings.

BAKED POTATO CASSEROLE

Ingredients

• 8 medium size potatoes (about 2 1/2 to 3 pounds if you want to weigh them)
• 1 cup milk
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups shredded chedddar cheese + 1/2 cup shreded cheddar, separately
• 6 slices bacon, fried, drained, and crumbled
• Chives for garnish

1. Peel the potatoes. Place in a laarge saucepan and cover with water. Sprinkled in a couple of teaspoons of salt. Cook over medium-high heat about 15-20 minutes until fork tender. Drain and set aside.

2. While potatoes are cooking, preheat the oven to 350°F (176°C). Prepare a 3 quart casserole dish with baking spray, butter, or neutral oil

3.  Return the potatoes to the saucepan, add the milk, sour cream, salt, and pepper. Beat with a hand-held mixer until smooth.

4. Stir in 1 1/2 cups of cheese and half of the bacon. Then spread the mixture into the casserole dish.

5. Bake 20 to 25 minutes. Remove from oven and sprinkle with the 1/2 cup of cheese and the rest of the bacon. Bake an additional 5 minutes until cheese is melted and bubbly. 

TAKEAWAY TRUTH

Let me know if you love this recipe!

When the weather turns chilly as it has the last few days, I think it's a good time to bake something.

Since I have a lot of lemons left from the bag I bought at Costco a few weeks ago, let's bake something that's light and delicious and delightfully lemony. To me, something lemon flavored suggests summer.

This is an old-fashioned cake with a fine crumb and a dense texture yet it doesn't taste heavy.

It does require a lot of ingredients, and it is not a low calorie cake. Having said that, it is delicious and satisfying unlike a cake you buy because it has real ingredients not a lot of fake chemicals.

Let me know if you make this old-fashioned pound cake and think it's worth the time and the wealth of ingredients.

SUMMER LEMON POUND CAKE

Ingredients - Cake

• 
  3 cups AP flour
• 3 cups sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup soft butter at room temperature
• 8 ounces sour cream
• 5 eggs
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla

6. Bake time is 90 minutes, but after an hour and 15 minutes, check the cake. I recommend looking at it through the window in the oven door if possible.

Today I'm going back to my roots again and sharing a recipe for what we called Creole Sauce.

I love sharing recipes for the food my family ate when I was growing up.

This is easy to make, and it's good on just about everything from scrambled eggs to pork chops to hamburger steak to anything you want to try.

This receipt makes about 2 cups. It's easy to make and stores in the fridge about a week.

It also freezes well if you want to make a big batch. Simply defrost however much you need when you wish to serve it.

CREOLE SAUCE

Ingredients

1/2 cup finely diced bell pepper, any color 

I always choose the Original

1/4 cup finely diced onion

1/4 cup chopped green olives

1 clove garlic, crushed

2 tablespoons butter (or extra virgin olive oil if you prefer)

1 (10 3/4 ounce) can tomato sauce

1/4 cup milk

1 teaspoon ground black pepper

1/2 bay leaf crushed

1/4 teaspoon dried thyme leaves

Salt to taste

For extra spicy, add a few drops of Tabasco Sauce.

Directions

1. Saute the bell pepper, onion, olives, and garlic in the butter until they are translucent and soft.

2. Add the other ingredients to the sauteed vegetables and stir. Simmer 20 minutes on low.

3. Serve hot.

4. Store any leftover sauce in refrigerator or freeze until needed.

Why do I always choose McIlhenney Tabasco Sauce? Probably because that's what my Mom and all the othr home cooks used. The sauce is still made at Avery Island, a little dot on the map off the coast of New Iberia, Louisiana, where I lived when I was a kid.

We toured Avery Island and the factory long ago. I don't know if that is still allowed in today's world, but it was exciting and memorable to me. The air would nearly singe your eyeballs and nasal cavities.

So I choose it because it tastes better than any of the other hot sauces, and because it's rooted in tradition and memories of my Mom.  

TAKEAWAY TRUTH

 My mother was an amazing home chef, and I love sharing her recipes with the world.

I bought some fresh corn on the cob yesterday with the thought of boiling some to serve on the cob.

Today's recipe is packed with protein and is great for breakfast or brunch.

Brunch Quiche Cups

Ingredients

• 1 10-ounce package of frozen chopped spinach
• 4 eggs
• 3/4 cup sharp cheddar, grated
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced onion
• 1 tablespoon butter
• 1/2 teeaspoon salt
• 1/4 teaspoon ground black pepper
•  1/4 cup diced ham or crumbled bacon *Optional

Directions

1. In a 12 cup muffin pan, line each cup with a foil baking cup and pre-heat the oven to 350° F. (176° C.).

2. In a small saute pan, saute the red bell pepper and the onion in the butter until soft.

3. Microwave the spinach on high for 2-3 minutes. Drain the spinach well and squeeze all the liquid out of it.

4. In a large mixing bowl, beat the eggs well. Add the cheese, spinach, onions, bell pepper, salt, and pepper. If you are adding meat, toss it in now.

5. Evenly divide the mixture into the 12 muffin cups.

6. Bake for 20 minutes, until a knife inserted into the center comes out clean.

7. Serve immediately.

You can make these ahead of time and reheat in a microwave. Store any leftovers in a plastic storage bag in the freezer.

TAKEAWAY TRUTH

These make a nutritious and delicious snack so make a bunch of them and keep them in a freezer for an easy breakfast or a snack as you need them.

To celebrate Valentine's Day, I'm giving an easy recipe for a spectacular dessert. Even though it's composed of 4 layers, it's really easy to make.

Get a pretty casserole dish! (Amazon)

Layer 3: The Pistachio Layer

I grew up on the Louisiana Gulf Coast in a Cajun neighborhood where many of our neighbors spoke only Cajun French.

My Mom embraced Creole and Cajun cooking and learned from the ladies in the neighborhood.

Today's recipe is one of hers. She never had it written down so I've been trying to recreate it for years. 

Trial and error has yielded today's recipe. I think it's pretty close to what she made, but there's probably still room for improvement.

Instead of seafood or a salt water fish, I'm using catfish fillets because they're readily available just about everywhere. Also, you can add some cooked shrimp at the end of the cooking time if you want another seafood flavor in the court-bouillon. Just don't overcook the shrimp.

Court-Bouillon is a French word meaning poaching liquid because in French cooking, fish are poached in a liquid with herbs. 

In Louisiana cooking, Court-Bouillon is more like a gumbo or a stew, and it's served over rice. Instead of poaching in a court-bouillon, we're actually eating what we call court-bouillon. In case you don't know how to pronounce the word, it's like this: coo-bee-yawn. 

By the way, the first thing the recipe calls for is a roux. If you don't know how to make a roux, I suggest you look it up on YouTube. 

My Pretend Chimichanga recipe hits all the taste markers: cheesy,  hot, delicous, easy to make, and flexible.

Instead of posting the recipe I'd planned for today, I worked on cleaning out my office while Darling Hubby built another shelf in the pantry.

I didn't finish my office work, but he did complete the new shelf. We have really high ceilings in our home, and the pantry had a top shelf about 6 feet from the floor which left a good 4 feet between the existing top shelf and the ceiling.

Since I'm always in need of more storage, I convinced him to install another shelf above the top one. He went to Home Depot yesterday and today, he built another shelf that matches the others in the pantry!

He did a great job. Then he went outside and cut all the roses in bloom since we're expecting a freeze tonight. What a sweetheart!

TAKEAWAY TRUTH

A new pantry shelf and a bouquet of roses! What more could a woman want? Stay warm tonight!

I find winter makes me wish for spring and summer.

Even though our winter has been lovely and warm this year, I long for a summery, light cake for dessert.

I was thinking about the strawberry cake my Mom used to make—delicious and light tasting with a luscious strawberry butter cream frosting.

My mother was an amazing cook, and this was one of her best cakes. I believe I included it in my cake bake book which I'm currently updating.

Thinking about it makes me want to make it, and today is the perfect time to make this cake for the weekend.

It's not difficult to make because you use a box cake mix.

The cake recipe is followed by the frosting recipe.

MOM'S STRAWBERRY CAKE

Ingredients for Cake

• 1 box white cake mix
• 1 package strawberry Jello
• 1/2 cup vegetable oil (I'm going to try butter at room temperature. I'll let you know how it turned out next Saturday.)
• 1/2 cup water
• 3 eggs
• 10 ounces of strawberries

Directions

1. Prep the strawberries. If  using fresh, wash, remove stems, pat dry, and slice. If using frozen, do not use the ones with added sugar. Thaw, drain well, and chop them.
2. Prepare 2 nine-inch cake pans with baking spray or butter and lightly flour.
3. Blend the cake mix and the Jello in a large mixing bowl.
4. Add the oil and the water to the bowl, beating for 2 minutes.
5. Add the eggs, one at a time, beating well after each.
6. Fold in the strawberries.
7. Pour into the prepared baking pans.
8. Bake 40 minutes at 325°F (165°C).
9. Test the cake for doneness by inserting a toothpick into the center. If it comes out "clean," it's ready.
10. Remove from oven and let the cakes set in the pans for 5 minutes before turning them out.
11. Cool completely then frost with Strawberry Buttercream Frosting.

Image by Jill Wellington from Pixabay

Oh, the weather outside is frightfully cold. You know what would be delightful?

A simmering pot of rich, creamy potato soup—the easiest simple meal that's utterly delicious.

I think my Mom learned to make potato soup from her mother, my grandmother who was also a very good home cook.

Mom would make potato soup for a simple supper and pair it with hot, freshly made skillet cornbread. It's equally delicious with toasted French or Italian bread.

Let's make this for lunch or dinner today!

LOUISIANA POTATO SOUP

Ingredients

3 cups diced raw potatoes

1/2 cup finely chopped celery

2/3 cup dinely diced white onion

3 cups chicken broth

1 teaspoon salt to add to broth

2 cups scalded milk

1 teaspoon Better Than Bouillon Roasted Chicken Base

Order from Amazon

3 tablespoons unsalted butter, if you use salted butter, don't add salt to the broth

1 cup sour cream

1 tablespoon AP flour

1/8 - 1/4 teaspoon ground black pepper

Salt to taste for the finished soup

Directions

1. In a heavy Dutch oven or other covered cook pot, cook the potatoes, celery, and onions in the salted broth over medium heat until potatoes and vegetables are tender.

2. Add the milk, bouillon, and butter. Stir until butter melted.

3. Reduce the heat to a simmer. In a small bowl, mix the sour cream with the flour until the mixture is smooth. Then add the mixture to the simmering soup on the stove.

4. Stir constantly until the soup has thickened and the bouillon is completely incorporated.

Immersion Blender - Amazon

5. Taste for seasoning then add the salt as needed and the black pepper.

6. At this point, the soup is ready to serve. (If you want the soup to be more elegant than rustic, turn the heat off. Use a stick blender aka Immersion Blender to puree the ingredients into a creamy thick soup.)

If you don't have a stick blender, carefully pour the soup into a blender and puree in small batches umtil finished. Be very careful and cover the blender lid with a pot holder or dishcloth to keep it from loosening and hot mixture spattering.

6. Serve hot.

TAKEAWAY TRUTH

This is one of my favorite recipes from my Mom. When I cook this on a cold winter day, I always think of her. Enjoy!

Joan participates in the Amazon Services LLC Associates Program, affiliate advertising designed to help websites earn advertising fees by linking to products on Amazon. If you click an Amazon link in her post, she may receive a small commision at no extra cost to you.

With Christmas parties just around the corner, I thought I'd do my part in helping you prepare some delicious food.

For the next few Saturdays, I'll give some recipes that are perfect for holiday parties and celebratory dinners. 

Today, I'm offering a Tex-Mex party dip that's delicious and easy to make in advance. You control the heat level by choosing ingredients thar are as hot and spicy as you wish.

In case you don't know, the name of this dip recipe means "Merry Christmas" or "Happy Christmas" which is my greeting to you. Feliz Navidad.

FELIZ NAVIDAD PARTY DIP

Ingredients

• 1 16-ounce can of refried beans
• 1 4-ounce can of finely chopped green chilies, whatever heat level you choose
•  2 medium green onions, finely chopped

• From Amazon.

  1 cup of sour cream, not the fat free kind
• 1 1/2 ounces guacamole seasoning
• 1 fresh tomato, diced
• 4 1/2 ounces chopped black olives
• 1 cup grated cheddar cheese
• 1 large avocado, mashed
• 1/2 cup picante sauce, your choice, mild to hot

Directions

1. Select a shallow dish in which you'll layer the ingredients. First, mash the  avocado and mix well with the guacamole seasoning. Chill this mixture.

2. Combine the olives and green onions in a bowl and the chilies and tomato in another bowl.

3. When the guacamole mixture is chilled, begin your layers. Layer 1, refried beans. Layer 2, guacamole mixture. Layer 3, spread the olives and onion. Layer 4, green chilies and tomato. Layer 5, grated cheddar cheese. Layer 6, sour cream. Layer 7, picante sauce.

4. Return to refrigerator until ready to serve.

5. Serve with tortilla chips that you've warmed in the oven.

TAKEAWAY TRUTH

Chilled guacamole and bean dip with warmed tortilla chips? What's not to love?

I love the convenience and ease of casseroles and one-pot dinners where all that's needed to make a balanced meal is a good salad and some good bread.

I thought I'd begin sharing some of my favorite one-pot meals which I often cook in a large skillet or Dutch oven.

Today's recipe is flexible in that you can swap out ingredients and/or add extra ingredients you particularly like. 

There really aren't any specific measurements in this recipe because I normally cook that way unless I'm trying some new recipe. At the end of this post, I'll include some options for you to consider.

I like to call this Chuck Wagon Skillet Dinner because I imagine it's something a trail drive cook might cook in an old cast iron Dutch oven with a heavy-gauge wire handle he'd suspend over an open fire.

My Mom had that type of Dutch oven and cooked in it for more than 60 years. She made everything from spaghetti to beans, soups, and stews of every kind. My brother has her Dutch oven. When I visit him at the farm, I sometimes think we should take it out of the cabinet and see if we could cook over an open flame.

Chuck Wagon Skillet Dinner

Ingredients

• 1 pound ground beef
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 2-3 cups diced potatoes (*1)
• 1 can pinto beans, drained (*2)
• 1 cup frozen whole kernel corn (*3)
• 1 cup Pace's Picante (*4)
• 1 teaspoon salt
• 1/8 to 1/4 teaspoon ground black pepper
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1-2 cups beef broth based on whether you like it very "soupy" (*5)
• Slurry mixture of 2 tablespoons AP flour and 1/4 cup cold water (*6)

Directions

1. In a large skillet or Dutch oven, brown the ground beef. Before it's completely done, add the onion and the bell pepper. Continue cooking over medium heat until the veggies are soft.

2. Add the potatoes and cook, stirring to keep the mixture from sticking. After a few minutes, add the salt, black pepper, chili powder, and cumin. Stir to distribute the seasonings.

3. Add the picante and broth. Stir to mix. Than add the corn and drained pinto beans. Stir again.
4. Simmer over low heat at least 30 minutes.

5. Mix 2 tablespoons of AP flour in 1/4 cup cold water. Stir it until flour and water are blended well. Turn the heat up on your skillet and pour the slurry into the mixture. Stir to mix well and heat until the slurry has magically thickened the "gravy."

6. Serve with one of these "breads": heated tortillla chips, heated corn or flour tortillas, cornbread, or a crusty artisan bread like French, Italian, or sourdough.

OPTIONS

(*1) Potatoes ingredient can be changed to rice. If leftover rice, add after thickening the gravy and simmer for 5 extra minutes to heat the rice through. If using raw rice, add after all the other ingredients and add 1/2 to 1 cup more broth then simmer for 40 minutes. 

(*2) Instead of pinto beans, you can add any kind of canned beans or a mixture of varieties. Just be sure to rinse and drain the beans.

(*3) Fresh corn can be used instead of whole kernel corn. I don't use canned corn because I find it too sweet, but if the taste of canned corn doesn't bother you, go for it.

(*4) Instead of Pace's Picante, you can use any picante or salsa you like. Or, you can use 1 -2 cups fresh chopped tomatoes or 1 cup canned diced tomatoes (if you use canned tomatoes, add a pinch of sugar to counteract the citric acid in canned tomatoes). 

(*5) The amount of broth really depends on your personal taste. If you like a lot of gravy, use more and adjust the amount of slurry you add to thicken. If you like less, then adjust accordingly.

(*6) The slurry mixture used to thicken the stew can also be cornstarch and water.

TAKEAWAY TRUTH

The "triangle dinner bell" in the image to the right is made of wrought iron. It's what people on ranches and farms used to "ring" to call everyone to dinner.

I have one like it that my Dad made. He was a master of many skills including a bit of blacksmithing  when needed. The one he made hung on the porch at my parents' home, and it made the loudest, clangingest noise you ever heard!