Southern Candied Yams

 

Ingredients:

• 4 large sweet potatoes (peeled and sliced into thick rounds)
• 1 cup brown sugar (light or dark)

• ½ cup granulated sugar
• ½ cup butter
• 1 teaspoon cinnamon

• ½ teaspoon nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: mini marshmallows for topping

Instructions:

1. Preheat the Oven:
   Preheat to 375°F (190°C). Grease a baking dish with butter.

1. Prepare the Yams:
   Arrange the sliced sweet potatoes evenly in the dish.

1. Make the Glaze:
   In a saucepan over medium heat, melt butter. Add brown sugar, white sugar, cinnamon, nutmeg, salt, and vanilla extract. Stir until smooth and slightly thickened (about 3–4 minutes).

1. Coat the Yams:
   Pour the warm glaze over the sweet potatoes, ensuring they’re evenly coated.

1. Bake:
   Cover with foil and bake for 30 minutes. Remove foil, baste with syrup, and bake uncovered for another 20–25 minutes until yams are tender and caramelized.

1. Optional:
   For an extra treat, sprinkle mini marshmallows on top and broil for 1–2 minutes until golden and gooey.

Amish Hamburger Steak

 

Ingredients

1.5 lbs ground beef

1/2 cup dried breadcrumbs

1 large egg

1/4 cup finely chopped onion

1 tsp Worcestershire sauce

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

For the Sauce: 1 (10.5 oz) can condensed cream of mushroom soup

1 (10.5 oz) can condensed cream of celery soup

1/2 cup milk

1 tsp dried onion powder

How to Make:

Preheat your oven to 375°F (190°C). Begin by preparing the hamburger steak patties. In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, Worcestershire sauce, salt, and pepper. Mix the ingredients gently until just combined, taking care not to over mix. Divide the mixture and form it into 6 oval or round patties, approximately 3/4 inch thick.

Heat the olive oil in a large skillet over medium-high heat. Sear the patties for 2–3 minutes on each side until they are nicely browned, but not cooked through. Transfer the seared patties to the bottom of a lightly greased 9 x 13 inch baking dish. This searing step adds essential flavor and helps the patties hold their shape during baking.

Prepare the creamy sauce by whisking together the cream of mushroom soup, cream of celery soup, milk, and dried onion powder in a medium bowl until the mixture is smooth and uniform. Pour the entire sauce mixture evenly over the hamburger steak patties in the baking dish, ensuring they are mostly covered. Bake for 30–35 minutes, or until the patties are cooked through and the sauce is bubbly and hot. Serve the hamburger steak and gravy hot, traditionally over mashed potatoes or egg noodles.

Savory Pancakes with Ham and Cheese

 

 Ingredients

• 150g all-purpose flour
• 1 teaspoon baking powder (chemical yeast)
• 2 eggs
• 200ml milk
• 1 pinch of salt
• 2 tablespoons melted butter (plus more for cooking)
• 4 slices of ham
• 100g grated cheese (Emmental, cheddar, or other melty cheese)

Instructions

Prepare the Pancake Batter

1. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
2. Crack in the eggs and slowly add the milk while whisking to create a smooth, lump-free batter.
3. Pour in the melted butter and stir until fully incorporated. The batter should be fluid but not too thin.

 Cook the Pancakes

4. Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
5. Pour a ladleful of batter into the skillet to form a pancake. Cook for 1–2 minutes or until bubbles form on the surface and edges begin to set.
6. Flip the pancake and immediately layer 1 slice of ham and a generous handful of grated cheese on one side.
7. Fold the pancake in half or top with another pancake to enclose the filling. Cook for another minute until the cheese is melted.

 Serve

• Repeat with the remaining batter and filling ingredients.
• Serve warm with a crisp green salad or simple mustard vinaigrette.
• Optional: Drizzle with crème fraiche or serve with a light herbed dipping sauce.

The Best Texas Toast Sloppy

 

Ingredients:

1 lb lean ground beef

2.5 cups onion, chopped

½ tsp garlic powder

¾ cup ketchup

2 tsp tomato paste

½ tsp Worcestershire sauce

2.5 tsp brown sugar

Salt & pepper, to taste

4 pieces Green Mill Texas Toast

1 oz cheddar cheese, shredded

Instructions:

Preheat & Prepare:

Set your oven to 375°F (190°C).

Cook the Beef Mixture:

In a skillet over medium heat, brown the ground beef and chopped onion.

Drain any excess fat.

Add the Sauce Ingredients:

Stir in ketchup, tomato paste, Worcestershire sauce, brown sugar, garlic powder, salt, and pepper.

Cook over medium heat, stirring occasionally, until the mixture thickens to your liking.

Prepare the Texas Toast:

While the beef mixture simmers, place Texas Toast in the preheated oven.

Bake for 5-6 minutes or until golden brown.

Assemble & Serve:

Spoon the Sloppy Joe mixture over each piece of Texas Toast.

Sprinkle ¼ oz shredded cheddar cheese on top of each toast.

Serve immediately and enjoy!

Strawberry Crunch Cheesecake Chunks

 

Ingredients:

For the Cheesecake Base:

2 cups graham cracker crumbs
½ cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract

For the Strawberry Crunch:

1 ½ cups crushed golden Oreos
½ cup freeze-dried strawberries (or strawberry gelatin mix for color/flavor)
3 tbsp melted butter

For the Strawberry Sauce:

1 ½ cups fresh strawberries, diced
½ cup granulated sugar
1 tbsp lemon juice

For Decoration:

White chocolate, melted (for drizzling)
Extra strawberry crunch for topping

Directions:

1. Prepare the Cheesecake Base:

Preheat the oven to 325°F (163°C). Grease and line a 9×13-inch baking dish.

Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of the pan to create the crust. Bake for 10 minutes, then let cool.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract.

Pour the cheesecake batter over the crust and smooth the top. Bake for 40–45 minutes, or until set with a slight jiggle in the center.

Let cool completely, then refrigerate for at least 4 hours or overnight.

2. Make the Strawberry Crunch:

Mix crushed golden Oreos, freeze-dried strawberries (or gelatin mix), and melted butter in a bowl. Set aside.

3. Prepare the Strawberry Sauce:

In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries soften and the mixture thickens (about 5–7 minutes). Let cool.

4. Assemble the Cheesecake Chunks:

Remove the chilled cheesecake from the pan and slice it into chunks or bars.
Drizzle the strawberry sauce over each chunk.

Sprinkle generously with strawberry crunch.
Drizzle melted white chocolate on top for a beautiful finish.

5. Serve:

Serve cold and enjoy! Perfect as a handheld treat or plated dessert.

Garlic and Butter Baked Potatoes

 

Ingredients:

- 1 kg potatoes (variety of your choice), peeled and cut into wedges

- 4 garlic cloves, minced

- 4 tablespoons melted butter

- Salt and pepper, to taste

- Chopped fresh parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 200°C (Gas Mark 6-7) and line a baking sheet with parchment paper.

2. In a large bowl, toss the potato wedges with the minced garlic and melted butter until the potatoes are well coated.

3. Spread the potato wedges on the baking sheet in a single layer.

4. Season with salt and pepper to taste. 5. Place the potatoes in the oven and roast for approximately 30 to 40 minutes, turning halfway through, until golden brown and crispy on the outside and tender on the inside.

6. Once cooked, remove the potatoes from the oven and let them rest for a few minutes before serving.

7. Garnish with chopped fresh parsley for an extra pop of color and freshness.

8. Serve warm with your favorite dishes.

Mini Fluffy Pancakes

 

Ingredients:

1 cup all-purpose flour

ONE tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup non-dairy milk (such as almond, soy, or oat milk)

2 tablespoons vegetable oil

1 teaspoon vanilla extract

Cooking spray or vegan butter for greasing the pan

Servings:

This recipe yields approximately 12 mini vegan pancakes.

Instructions:

1. Mix Dry Ingredients:

Put the all-purpose flour, sugar, baking powder, and salt in a bowl and mix them together with a whisk.

2. Combine Wet Ingredients:

Put the non-dairy milk, vegetable oil, and vanilla extract in a different bowl. Combine well.

3. Combine Wet and Dry Ingredients:

Add the wet ingredients to the dry ones in the bowl. Mix it up until it’s just right. A few lumps are fine; don’t mix it too much.

4. Preheat Pan:

Warm up a pan or skillet that doesn’t stick over medium heat. Grease it a little with vegan butter or cooking spray.

5. Scoop Batter:

Scoop out small amounts of batter onto the hot pan using a tablespoon or a tiny pancake mold.

6. Cook Until Bubbles Form:

While the mini pancakes are cooking, the top should start to bubble and the sides should begin to look set.

7. Flip and Cook:

Be careful when you flip each pancake over. Cook for another one to two minutes, or until the other side is golden brown.

8. Repeat:

Put the cooked tiny pancakes on a plate and repeat the steps until all the batter is gone.

9. Serve:

Serve the Mini Fluffy Vegan Pancakes warm, and feel free to top them with your favorite vegan syrup, fresh fruit, or a dollop of dairy-free whipped cream.

10. Enjoy:

Enjoy these adorable and delicious mini vegan pancakes as a delightful breakfast or brunch treat.