Potatoes, Kraut, & Hot Dogs

cube some potatoes and start them in some oil in a big pan
add onion, seasoned salt, italian seasoning
cook until potatoes are just about soft, but not quite

add saurkraut and a package of hot dogs cut into bite sized pieces.

simmer on low for a while to allow everything to mix up and soften.  the time needed for this step depends on how done your potatoes were when you added the kraut/dogs and turned the heat down.

i made some garlic cheddar biscuits from a mix and it was a very yummy and easy dinner.  and one pot for the meal...the biscuits get their own pan, though.

Baked Fruit French Toast

Baked Fruit French Toast

1 can of apple pie filling

1 loaf of Italian or French bread, cut into 1" slices

1 tsp cinnamon 6 eggs

1 cup brown sugar 1 ½ cups milk

¾ cup raisins (optional) 1 tsp vanilla

Butter a 13x9x2” baking dish

Spread can of apple pie filling on the bottom of baking dish

Sprinkle on cinnamon, brown sugar, and raisins.

Lay slices of bread in baking dish

Mix together eggs, milk and vanilla and pour over bread

Refrigerate overnight

Bake at 375° for about 40 minutes

Baked French Toast

Baked French Toast

1 loaf white bread, cubed ½ cup maple syrup

1 8oz cream cheese, cubed 1 cup milk

8-12 eggs

Line bottom of 9x13 inch pan with half the bread cubes.

Layer cream cheese cubes on top of bread, then add the rest of the bread.

Beat together eggs, maple syrup and milk in large bowl. Pour over bread.

Cover and refrigerate overnight.

Next morning, bake in a preheated 350° oven until light golden brown (45 minutes)

Cut into squares and drizzle maple syrup over all.

Yield: 8 servings

Pudding Cake

super easy, super good.

you can use any flavor combo you like. we use white cake and lemon pudding because that's what we like. i have used angel food cake and strawberry jello and didn't mix the cool whip. i just used it straight from the bowl. it wasn't too bad. i use generic everything and whatever is on sale. it's just as good as name brand.

make a cake per box. let cake cool absolutely and completely before continuing on.
use the handle of a wooden spoon to make staggered holes about half as deep in the top of the cake.

make one regular sized box of pudding per box. before it sets up, pour about 3/4 over the cake and into the holes.

into the remaining pudding that has been allowed to set up, fold one regular sized bowl of cool whip. use that to "ice" the cake.

it's definitely a "spoonable" dessert.

cover and set in the fridge until ready to eat.

Granny's pie crust

i got this from mother...so if it rambles or you find little hints and tips...they are hers. i just copied and pasted this one. this is the way granny makes her crust and it is wonderful and not difficult at all!

makes 4-5 crusts

4 Cups flour

1 Tbs sugar

1/2 tsp salt

mix together and make well in center of bowl

1 beaten egg

1/2 Cup cold water

1 Tbs vinegar

mix together & set aside

13/4 Cups shortening

cut into dry ingredients

Add liquid

PS. rolls better if chilled

roll leftover into pie sized ball and freeze for later use.

keep it cold. keep what you are not actually working on in the fridge. use cold ingredients.

don't handle too much

the least amount of extra flour you work into it while rolling out the better. Too much flour which makes it too dry will make the crust crumbly not flaky.