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.

Wednesday, October 22, 2014

Breakfast Casserole

We love this recipe and I often make it for dinner.  It is quick, easy and very tasty.  You can add spices or peppers if you like more flavor.  This is very forgiving and you can use only half the cheese or different types of cheese than listed.
  • 1 pound of breakfast type meat cooked, crumbled or diced (sausage, bacon, ham)
  • 1 medium onion, chopped
  • 1-2 cloves garlic, minced
  • can also add jalapenos, spinach, other peppers
  • 8 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 24 ounces frozen shredded hash browns, thawed
  • 2 cups cheddar cheese, shredded
  • 12 ounces (1 1/2 cups) small curd cottage cheese
  • 1 1/4 cups Swiss cheese, shredded
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking dish by lightly coating with cooking spray.
  2. Dice the bacon into bite-size pieces prior to cooking. In a large skillet, combine the onion and bacon and cook until bacon is crisp. Drain. Return the skillet to the stove and add the minced garlic. Stir for about 1 minute or until fragrant. Remove from stove.  If not cooking bacon or sausage you can saute veggies in a little oil on the stove top and then add to the following mixture.
  3. In a large mixing bowl, mix together the remaining ingredients. Stir in the bacon mixture. Transfer to the prepared baking dish and bake uncovered for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minute before serving.

Monday, August 18, 2014

Chicken Pot Pie

Chicken Pot Pie
serves 8

1 1/2 cup celery, chopped
1 onion, chopped
4 cups chicken broth
1/2 cup flour
1/2 cup butter 
1 can peas
1 can carrots
2 potatoes, cooked & cubed
2 cups chicken, cooked & cubed
salt & pepper to taste
1-2 unbaked pie crusts

Saute celery and onions in broth for 20 minutes.  Melt butter and stir in flour making a smooth paste. Gradually whisk into broth mixture.  It will thicken immediately.  Add the peas, carrots, potatoes and chicken.  Salt and pepper to taste and pour into a 9"x13" baking dish.  Top with pie crust either cut in strips and weave.  I like to cute out fun shapes with cookie cutters and put those on top of the lattice.  

You can freeze it at this point or you can bake it at 400 for 30-40 minutes until crust is golden brown.

Sunday, July 27, 2014

Cinnamon Roll Cake

This very tasty cake tastes like a cinnamon roll.  My family gobbles this down too fast for me to get a picture.
Cake:
3 cup flour
1/4 tsp.salt
1 cup sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted


Mix all the ingredients except the butter together in a mixing bowl.  Slowly stir in the melted butter.  Pour the batter into a greased 9x13 pan. 


Topping:
1/3 cup butter, softened not melted for best results
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

For the topping, mix all the ingredients together until well combined. This should be crumbly and not too wet.  Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
3 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Friday, November 22, 2013

Chicken and Rice Soup


Chicken and Rice Soup



1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
2 cloved garlic, finely chopped
1 cup uncooked rice, rinsed and drained (I used brown)
1/2 teaspoon dried thyme
Salt and black pepper, to taste
4 boneless skinless chicken breasts (about 2 pounds)
10 cups low-sodium chicken broth

In your crock pot combine onion, carrots, celery, garlic, rice, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.  (My chicken was already cooked so my soup was ready quickly.)
Cook on low heat setting for 6 hours or on high-heat setting about 4 hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Garnish with parsley or green onions and season with salt and pepper, to taste.

Thursday, June 13, 2013

Homemade Cream of Chicken Soup




For the past few months I have been experimenting with homemade cream of chicken soup and this is one that we like best so far. 


1½ cups chicken broth (homemade or store bought) 
½ teaspoon poultry seasoning
¼ teaspoon onion powder 
¼ teaspoon garlic powder 
⅛ teaspoon black pepper salt to taste (depends on how salty your broth is) 
¼ teaspoon parsley 
dash of paprika 
½ cups milk 
------
 ¾ cup flour 
1 cup of milk

Stir together first 8 ingredients and bring to a boil. Meanwhile, heat the cup of milk slightly (one minute in the microwave) and then shake it up with the flour in a lidded jar.  Once you have the lumps (mostly) out slowly drizzle the flour/milk mixture into the hot broth, whisking as you pour. Whisk briskly until the mixture thickens and boils. Remove from heat and let cool. 

Pour into an air tight container if you won’t be using it immediately.  This takes the place of 2 cans of cream of chicken soup.

Tuesday, November 27, 2012

Banana Bread




2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
1 egg
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup mashed bananas
1/2 cup chopped walnuts (optional)


Sift together flour, baking soda, baking powder, and salt.
In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.

Monday, September 17, 2012

Baked Parmesan Tomatoes


  • 2 good sized tomatoes, sliced thickly
  • 1/4 cup freshly grated Parmesan cheese
  • chopped fresh basil, to taste
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 teaspoon extra-virgin olive oil

Preheat oven to 450° F.
Place tomatoes on a baking sheet. Top with Parmesan, basil, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 10 minutes.