Ingredients:

Cake

• 1 stick butter softened
• 3/4 cup sugar
• 1 tsp vanilla
• 1 egg
• 2 cups flour
• 2 tsp baking powder
• pinch salt
• 3/4 cup milk

Filling

• 3 tablespoons butter softened
• 1 tablespoon cinnamon
• 1/2 cup flour
• 1/2 cup packed brown sugar

Topping

• 5 tablespoon butter softened
• 3/4 cup flour
• 1/2 cup packed brown sugar
• 1 tablespoon cinnamon

Instructions

• Preheat the oven to 350F.
• In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.
• In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.
• To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
• To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter, but I am not patient enough for that!).
• Grease a 9×9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).
• Sprinkle the topping over the top and press lightly so it adheres.
• Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.

Ingredients:

• 1 cup cottage cheese
• 4 large eggs
• 3/4 cup butter, melted
• 1 medium onion, finely chopped
• pinch of cayenne pepper
• 2 (8.5-ounce) packages corn bread mix
• 1 (12-ounce) package frozen chopped broccoli, thawed (I like to chop it up finely)
• 1 1/2 cups shredded sharp cheddar
• Filling
• Topping

Instructions

• Preheat oven to 375 degrees and grease a 9X13-inch baking pan.
• Whisk cottage cheese and eggs in a large bowl until blended well.
• Whisk in butter.
• Stir in onion and cayenne.
• Stir in cornbread mix, broccoli, and 1 cup cheddar.
• Pour batter into prepared pan. Sprinkle remaining cheese on top.
• Bake 35 to 40 minutes.

Ingredients:

• Bisquick mix
• Shredded Cheddar Cheese (As much as you’d like)
• Breakfast Sausage
• Cool Whip (Optional)
• Butter (Optional)
• Jelly (Optional)

Instructions

• Brown breakfast sausage
• Mix Bisquick and water (follow directions on box) in bowl
• mix in cheddar cheese and sausage
• Place clumps on baking sheet (using hands is the real OG (original Grandma) way
• Follow baking directions on Bisquick box
• Serve with Cool Whip (OG Way), butter and/or Jelly

Ingredients:

• 1 ¾ cups white sugar
• 1 cup butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• Pinch of Orange Peel Zest

Instructions

• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Combine flour, baking soda, salt, and nutmeg; stir into creamed mixture
• Knead dough for a few turns on a floured board until smooth.
• Cover and refrigerate until firm, about 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C).
• On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake in the preheated oven until edges are golden, about 8 to 10 minutes.
• Cool on the cookie sheets briefly before removing to a wire rack to cool completely.

Ingredients:

• Gallon Milk Jug (milkless)
• Sweet Tea

Instructions

• Put the sweet tea in the old milk jug. Serve in a glass for rich people, a red solo cup for us common folk, or just drink directly out of the jug like Ben sometimes does.

Ingredients:

• 30 ounces frozen hash browns , diced or shredded will work, THAWED
• 2 cups sour cream
• 10.5 ounce can cream of chicken soup (or homemade)
• 10 Tablespoons butter , divided, melted
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried minced onion
• 2 cups shredded cheddar cheese
• 2 cups corn flakes cereal

Instructions

• Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
• Preheat oven to 350 degrees F.
• Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.
• Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9×13” pan.
• Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.
• Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well.
• Sprinkle mixture over potatoes.
• Bake uncovered at 350 F for 40-50 minutes.
• Serve these with baked ham, oven roasted turkey, or flank steak

Ingredients:

• 1 c. Granulated sugar
• 1 c. Powdered sugar
• 1 c. Margarine
• 1 c. Vegetable oil
• 2 eggs
• 1 t. Vanilla (or lemon extract)
• 1 t. Salt
• 1 t. Soda
• 1 t. Cream of tartar
• 4.5 c. Flour

Instructions

• Cream sugar, butter, and oil until fluffy.
• Beat in eggs and vanilla.
• Sift dry ingredients together.
• Add to 1st mixture, and mix well.
• Chill overnight (very important for the texture of the cookie).
• Roll into small balls.
• Squash with sugared glass or fork.
• Use ungreased cookie sheet.
• Bake 10 min. @ 375 degrees

Ingredients:

• 3 large russet potatoes, washed but not peeled
• Butter
• Olive oil
• Kosher salt
• Well seasoned slope sided iron or non-stick pan, 8-10 inches wide. (An omelette pan is ideal.)

Instructions

• Heat large knob of butter with a healthy drizzle of olive oil over medium low heat until butter melts and just starts to foam. Shut off heat under pan.
• Using a sharp and stable Japanese mandolin — or the real French metal one if you’re lucky enough to have one — slice the potatoes into very thin but not paper-thin slices.
• Arrange the slices tightly, careful shingling around the pan in concentric circles starting at the outer edge of the pan and working your way into the center. Season the first layer with a little salt. Repeat with each potato until you achieve three tight and gorgeous layers.
• Turn the heat back on under the pan at medium.
• Drizzle the potatoes with a generous pour of olive oil and dot a few more pats of butter around the pan of potatoes. Season with salt.
• As the pan starts to sizzle, you will see the fat bubbling up and spitting a bit. Put a lid on the pan and seal tightly for a minute or two, giving the potatoes a little steam bath, helping to soften and cook the flesh.
• Remove the lid and swirl the pan with a little muscle to see if the potatoes are binding together as their starch begins to heat up. If they slip loosely all around the pan, tuck the slices back into the tight circle using a heat-proof rubber spatula and allow to sizzle and cook longer uncovered.
• Bump up the flame a little if the cooking sounds and looks listless — you want to hear sizzle.
• When you start to smell the potatoes turning golden and crisp — like the smell of toast — swirl the pan again to confirm that the potato layers have formed a cake, and then flip the pommes Anna and cook on the other side also until golden and crispy.
• Slide onto serving plate or cutting board, season with salt, and cut into wedges.

Ingredients:

• White melting chocolate/almond bark
• Pieces of candy cane

Instructions

• Melt slowly
• Stir in candy
• Pour onto wax paper to cool
• Break apart