Welcome to Wayside Recipes. This is a collection of my families favorite recipes. I am posting them here in the hopes
that I will not lose them because these are the recipes that I want to make again and again.

Monday, November 17, 2014

Chocolate Eclair Dessert

a box of graham crackers
2 3-oz packages instant vanilla pudding mix
3 cups milk
8 oz. container Cool Whip, thawed
16 oz chocolate frosting (I like making my own)

Line the bottom of a 9x13" pan with graham crackers. In a large bowl combine pudding mix and milk according to the box instructions. Stir in whipped topping and spread half of the mixture on top of the graham cracker layer.  Top this with another layer of graham crackers.  Pour the rest of the pudding mixture over them and top with one last layer of graham crackers.  Top it all with the chocolate frosting.  May want to zap the frosting in the microwave for a couple of seconds so that it pours nicely and the refrigerate it all until ready to serve.  

My boys especially love this.

Broccoli Cheese Soup

3 10-oz packages frozen chopped broccoli (or fresh!)
6 cups chicken broth
6 T butter
1 onion, chopped
1/2 cup flour
2 cups milk
1 1/2 cups cheese (cheddar, combo of favorites or velveeta)
1 pinch ground white pepper

In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes (or steam it if it is fresh). In a separate skillet over medium heat, melt the butter and add the onions.  Saute for 5 minutes or until desired tenderness.

Add flour to the onions and whisk forming a pasty substance..   Gradually add the milk and stir until thick. Add this mixture to teh broccoli mixture in the pot and stir well. Then add the cheese stirring until melted. Finally add the pepper. 

Tiger Butter

1 pound vanilla candy bark
1/2 cup extra-crunchy peanut butter
6 oz. semisweet chocolate chips

Melt candy bark in microwave until melted. Stir in peanut butter. Spread on a buttered cookie sheet. Melt chocolate chips and pour over peanut butter mixture. Swirl around with a knife to give it a marbled look. Put in fridge and let harden. Break into pieces. Store in an airtight container in a cool place.

Italian Parmesan Meat Loaf

1 1/2 pounds ground beef
a bunch of green onions, chopped
4 cloves garlic, minced
4 large eggs
2 handfuls of Parmesan cheese
2 handfuls of cheddar cheese

Mix onion, garlic and hamburger together.  Add in eggs and cheeses and mix for 2 minutes for best consistency. Put in oven safe dish and cook for 375 for an hour.  Let stand about 10 minutes.

Pancakes

2 1/2 cups flour 
2 eggs
2 1/2 cups buttermilk (or 2 1/2 cups milk w/2 1/2 T of lemon juice/vinegar and let sit a few minutes)
1/2 cup sugar
2 heaping t baking powder
2 tsp baking soda
1 tsp cinnamon
1/2 cup oil
2 pinches of salt
a couple of drops of vanilla

Mix dry ingredients together in a small bowl. In a mixer combine we ingredients and gradually add dry while mixing.  Cook in pan or griddle. Freezes well.

Chocolate Banana Muffins

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 cups mashed ripe bananas
3 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking soda
1 cup chopped walnuts
1 cup chocolate chips

In a mixing bowl cream butter and sugar. Beat in eggs, bananas and vanilla. Combine flour and baking soda; add to creamed mixture just until combined. Stir in walnuts and chocolate chips. Fill greased or paper-lined muffin cups half full. Bake at 350 for 15-20 minutes. Cool for 5 minutes before removing from pans to wire rack.

Tuesday, November 4, 2014

Roasted Cauliflower or Broccoli

1 head of cauliflower or Broccoli
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from a lemon
2 teaspoons Olive oil
1 tsp sugar for broccoli
Coarse salt and freshly ground black pepper
1/4 cup Parmesan cheese

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Serves 4.