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.

Friday, April 10, 2015

My Favorite Potato Salad

6 medium red potatoes
1/4 cup green onions,
1/2 cup mayo
1/2 cup plain yogurt
1 tbsp sugar
2 tbsp mustard
1 tbsp white wine vinegar
1/2 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder

Cut potatoes into 1/2 inch pieces; place in a medium saucepan. Add water to cover. Bring to boil; cover, reduce heat, and simmer 15-20 minutes or until tender. Drain and cool. Combine potato, chopped green onions in a large bowl and toss gently. Combine mayo and the rest of the ingredients; stir well. Add to potato mixture tossing gently to coat. Cover and chill.

Microwave Brownies

2 eggs
1 cup sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 cup butter, melted
3/4 cup flour
1/2 cup cocoa

Optional 1/2 cup or so of nuts or 1/2 cup or so of oatmeal (not the quick cooking kind).

Melt the butter, add eggs, sugar, salt and vanilla in the same bowl. Beat the mixture. Then mix in small amounts at a time of the flour and cocoa, mixing well. Add nuts or oatmeal if desired and spread in a greased 8 inch square pan.

Microwave for 6 minutes and test.

Friday, March 6, 2015

Breakfast Pizza

For crust:
24 oz. package of frozen hash browns, thawed
1 egg, slightly beaten
salt and pepper

Egg topping:
12 eggs
1/2 cup milk
salt and pepper to taste
2 cups ham, sausage or other breakfast meat, cooked, diced or crumbled
2 cups grated cheese
1/4 cup green onion, chopped
bacon, crisp and crumbled

Preheat oven to 400*. Combine all crust ingredients, mix well and then spread potato mixture out on a pizza pan and pat down into a circle. Bake at 400* for 10 minutes.

While crust is baking scramble the eggs with milk, when finished add salt and pepper.
Spread eggs on cooked potato crust.
Top with breakfast meat, then cheese and top with onions and bacon.  Bake 10 more minutes to melt cheese.  Serve up with salsa or other condiments.

Pots de Creme

This has been a Valentine Day favorite for years.

1 oz. unsweetened chocolate, broken into pieces
1/2 cup cream
1/3 cup sugar
1 egg yolk, slightly beaten
1 tablespoon butter, softened
1/2 teaspoon vanilla
whipped cream topping (homemade or store bought)

Combine chocolate pieces and cream in a medium saucepan.
Cook over medium heat, stirring constantly with wire whisk until chocolate flecks disappear and mixture is hot.
Add sugar and continue cooking and stirring until mixture begins to boil.
Remove from heat; gradually add to beaten egg yolk, stirring constantly.
Stir in butter and vanilla. Pour into pretty bowls or glasses, cover with plastic wrap directly on surface of chocolate.
Chill several hours or until set. Garnish with whipped topping.
Serves 2.

Chocolate Brownie Cookies

6 squares of semi-sweet baking chocolate
4 squares of unsweetened baking chocolate
6 tablespoons butter
1 1/4 cups sugar
3 eggs
2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups chopped walnuts

Heat oven to 325 degrees. Melt chocolate squares and butter until almost melted. Stir until chocolate is melted and gradually add sugar. Mix in eggs and vanilla. Once this is all incorporated add the dry ingredients: flour, baking powder and salt. Lastly toss in nuts. Bake for 12 minutes.

Vegetable Cream Cheese Bars

1 package crescent rolls
8 oz cream cheese, softened  (can be flavored or plain)
fresh broccoli, carrots and cauliflower

Roll crescent dough on a cookie sheet in one large piece and bake according to package instructions.  While the dough is baking chop the vegetables into fine pieces. Once dough has baked and cooled spread a thin layer of cream cheese over the baked dough and top with the vegetables.  Cut into bars and serve.

Sunday, December 28, 2014

Melody of Berries

2 15 oz refrigerated pie crusts
1 16 oz. bag of frozen berries, thawed and drained
3/4 cups sugar
3 tablespoons cornstarch
2 tablespoons butter

Preheat oven to 375° F. Roll out pastry for bottom crust and line 9 inch pie pan. Roll out pastry for top crust and set it aside.

Combine berries, sugar and cornstarch. Pile fruit in pie plate on top of crust. Dot with butter. Cover with top crust; trim and flute edges. Cut a few slits in top crust for steam to escape. 

Bake 40 minutes or until juice is bubbling and crust is browned. Cool at room temperature and serve.