Small Batch Corn Bread

I'm not a big fan of leftover cornbread.   This is just the right size for my husband and I.

SMALL BATCH CORNBREAD

(serves 2-3)

Ingredients:

*4 tablespoons butter

*6 tablespoons cornmeal

*6 tablespoon all-purpose flour 

*1 teaspoon baking powder

*1/4 teaspoon baking soda

*1/4 teaspoon salt

*2 tablespoons granulated sugar

*1/2 tablespoon butter, melted

*1/2 cup buttermilk

*1 large egg

Directions:

~Preheat oven to 425 degrees.

~Place 4 tablespoons butter in a small casserole dish (8x6 inch) or small cast iron pan 

~Place in oven just until butter has melted.

~In a medium mixing bowl, whisk 6 tablespoons cornmeal 6 tablespoons all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 2 tablespoons granulated sugar until well incorporated.

~Stir in 1/2 cup buttermilk, 1/2 tablespoon melted butter, and 1 large egg until just combined.

~Pour into casserole dish over the melted butter.

~Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean (it should be a golden brown on top).

Small Batch Mac & Cheese

 My husband and I don't eat Mac & Cheese, but our granddaughter loves it.   This recipe is great for two, but easy to cut in half for one.

SMALL BATCH MAC & CHEESE

(serves 2)

Ingredients:

*1 cup dry macaroni

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

*1/4 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/4 teaspoon paprika (sometimes I used smoke paprika)

*1/2 teaspoon Italian seasoning

*1 tablespoon all-purpose flour

*1 tablespoon butter

*1 cup whole milk

*1/2 cup cheddar cheese, grated

*1/4 cup mozzarella cheese, grated

*2 tablespoons freshly grated parmesan cheese

Topping Ingredients:

*2-4 tablespoons butter, melted

*1/4-1/2 cup crushed ritz crackers (about 4-6) - (or 1/4 cup Italian bread crumbs)

Directions:

~Preheat oven to 350 degrees.

~Spray a small casserole dish with cooking spray (I use a 10 x6 inch casserole dish)

~Cook 1 cup macaroni in boiling water until al dente.

~Drain pasta and set aside.

~In a small bowl, whisk together 1 tablespoon all-purpose flour,  1/8 teaspoon salt, 1/8 teaspoon ground black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder,  1/4 teaspoon paprika, and 1/2 teaspoon Italian seasoning until well combined.

~In a small saucepan, melt 1 tablespoon butter over low heat.

~Whisk in 1 tablespoon all-purpose flour, and seasoning mixture for about 45-60 seconds.

~Slowly whisk in 1 cup whole milk and continue whisking until mixture has thickened up.

~Stir in 1/2 cup grated cheddar cheese, 1/4 cup mozzarella cheese, and 2 tablespoons freshly grated Parmesan cheese until cheese has melted.

~Mix in macaroni until well combined.

~Pour into prepared casserole dish.

Topping Directions:

~In a small bowl, mix 2-4 tablespoons melted butter and 1/4-1/2 cup crushed ritz crackers or Italian seasoning together until well combined.

~Sprinkle evenly over top of macaroni.

~Bake for 15-25 minutes or until topping is a golden brown and bubbly.

Small Batch Tangerine Upside-Down Cake

 This is a very moist cake.  A great cake to make at Christmas time.

SMALL BATCH TANGERINE UPSIDE-DOWN CAKE

(seves 4-6)

Ingredients:

*1 tablespoon butter

*1 tablespoon all-purpose flour

*1 tablespoon granulated sugar

*3 tangerines, peeled and cut in half horizontally 

*2 large eggs

*2 tangerines, peeled and cut into small pieces 

*1 cup granulated sugar

*Zest of 3 tangerines

*2/3 cup vegetable oil

*2/3 cups water

*1 3/4 cup all-purpose flour

*2 teaspoon baking powder

*pinch of salt

*powdered sugar for dusting

Directions:

~Preheat oven to 350 degrees.

~Grease a small casserole dish (mine is 10.5 X 5 inches with 1 tablespoon butter, up the sides and on the bottom.

~Sprinkle 1 tablespoon all-purpose flour over the bottom of the casserole dish.

~Sprinkle 1 tablespoon granulated sugar over top of the flour.

~Place 

~In a medium bowl, whisk 2 large eggs.

~Add the whisked eggs & 2 chopped up tangerines to a blender and mix well (I use my immersion blender into the bowl).

~Once blended well, pour into a fine mesh strainer over a clean mixing bowl.

~Stir in 1 cup granulated sugar until mixed well.

~Stir in zest from three tangerines, 2/3 cup vegetable oil, and 2/3 cup water until well mixed.

~Sift in 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and a pinch of salt.

~Stir until smooth.

~Gently pour over tangerines in prepared casserole dish.

~Bake for 40 minutes or until toothpick inserted into cake comes out clean.

~Allow to cool for 30 minutes.

~Flip onto a dish and sprinkle with powdered sugar.

Small Batch Hamburger Helper

 This is great for 2 to 3 people.   Easy to make.

SMALL BATCH HAMBURGER HELPER

(serves 2)

Ingredients:

*1/2 pound ground beef

*1/2 yellow onion, chopped

*1/2 green bell pepper, chopped

*1 cup whole milk

*1/2 cup water

*1/2 teaspoon Worcestershire sauce 

*1 cup dry macaroni noodles 

*1/4 teaspoon sugar

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon dried oregano

*1/2 teaspoon parsley flakes

*1/2 teaspoon garlic powder

*1/4 teaspoon chili powder

*1/2 teaspoon paprika

*1 cup sharp cheddar cheese, shredded 

*4 slices provolone cheese

Directions:

~Preheat oven to 350 degrees.

~In a large skillet, brown 1/2 pound ground beef, 1/2 chopped small onion, and 1/2 chopped green bell pepper until meat is browned and veggies are tender.

~Drain any fat from the skillet.

~Add 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon ground paprika, and 1/4 teaspoon chili powder and stir for 20-30 seconds.

~Add in 1/2 cup water, 1 cups whole milk, 1/4 teaspoon granulated sugar, and 1/2 teaspoon Worcestershire sauce and stir until well incorporated.

~Add in 1 cup dry macaroni noodles and stir.

~Bring mixture to a low boil.

~Reduce heat to simmer and cover.

~Cook for about 9-10 minutes, or until the macaroni is tender.

~Remove from heat and stir in 1 cup sharp shredded cheese.

~Add 4 slices of provolone cheese over top of mixture.

~Bake uncovered for 10-15 minutes or until cheese is melted and bubbly.

Small Batch Ranch Dressing

 I'm not a ranch dressing fan unless it's homemade.   This is so good.  I like making the small batch when it's just my husband and I.

SMALL BATCH RANCH DRESSING

(makes 1/2  cup)

Ingredients:

*1/3 cup mayonnaise 

*1 tablespoon + 1 teaspoon sour cream

*1 tablespoon + 1 teaspoon buttermilk

*1 teaspoon dried parsley flakes (or 2 teaspoons fresh chopped parsley)

*1/2-3/4 teaspoon fresh dill weed, chopped (or 1 teaspoon dried dill weed)

*1/2 teaspoon dried chives (or 1 teaspoon fresh chopped chives)

*1/8 teaspoon garlic powder

*pinch onion powder

*salt & pepper to taste

Directions:

~In a medium bowl, whisk together 1/3 cup mayonnaise, 1 tablespoon + 1 teaspoon sour cream, 1 tablespoon + 1 teaspoon buttermilk, 1 teaspoon dried parsley flakes,  1/2 teaspoon fresh dill weed, 1/8 teaspoon garlic powder, pinch onion powder, salt & pepper to taste until well incorporated.

~Place in a small canning jar and cover (or any container that you can cover).

~Refrigerate for at least 24 hours before using (you can use it before, but it wont' be as good).

Small Batch Dinner Rolls

 These are soft and airy.  They go great with just about any meal.

SMALL BATCH DINNER ROLLS 

(makes 4)

Ingredients:

*1/4 cup warm milk (about 110 degrees)

*1 1/4 teaspoons active dry yeast

* 1/2 teaspoon granulated sugar

*1 cup plus 3 tablespoon all-purpose flour

*2 tablespoons vegetable oil

*1 large egg, room temperature 

*2 tablespoons granulated sugar

*1/2 teaspoon salt

*1 large egg, beaten

*1 teaspoon water

*1 teaspoon sesame seeds or poppy seeds (optional)

Directions:

~In a small bowl,  lightly whisk 1/4 cup warm milk,  1 1/4 teaspoon active dry yeast, and 1/2 teaspoon granulated sugar.

~Allow to proof (foam), about 10 minutes. 

~In a large bowl, mix 1 cup + 3 tablespoons flour, 2 tablespoons vegetable oil, 1 large egg, 2 tablespoon granulated sugar, and 1/2 teaspoon salt util well mixed.

~Add in proofed yeast.

~Stir until just mixed.

~Place dough onto a lightly floured surface.

~Knead dough for about 10-15 minutes or until dough is smooth and elastic (if using a dough hook this will take less time) (add a little flour if needed, but try to use as little as possible for airy rolls).

~Place into a greased bowl, and cover.

~Allow dough to rise in a warm draft free area until doubled in size (about 1 - 1 1/2 hours).

~Grease a small baking dish (mine is 5x7 inch) or a a cookie sheet.

~Divide dough into 4 equal pieces.

~Roll each piece and place into prepared pan.

~Cover and allow to rise until double in size (about 60 minutes).

~Preheat oven to 350 degrees.

~In a small bowl,  whisk 1 beaten egg and 1 teaspoon water until well mixed.

~Gently brush egg mixture over top of rolls.

~Sprinkle with sesame seeds or poppy seeds (optional).

~Bake for 18-20  minutes or tops are a deep golden brown.

Small Batch Cheesy Bacon Ranch Potatoes

 Yum.  I like to use leftover bacon in this.  

SMALL BATCH CHEESY BACON RANCH POTATOES

(serves 2)

Ingredients:

*2 - 3 large potatoes, diced

*1 tablespoon olive oil

*1 tablespoon dry ranch seasoning 

*1  teaspoon dried parsley 

*1/8 teaspoon dried rosemary (sometimes I put 1 fresh spring of rosemary)

*1 tablespoon, minced garlic

*1/4 teaspoon chili powder

*1/2 teaspoon garlic powder

*1/2 teaspoon ground black pepper

*3/4 teaspoon salt

*2 tablespoon butter, melted

*5 slices bacon, cooked and chopped

*1 cup Colby jack cheese or cheddar cheese, shredded

Directions:

~Preheat oven to 400 degrees.

~Line a cookie sheet with aluminum foil and spray with cooking spray.

~In a large bowl, mix 1 tablespoon olive oil over 2-3 diced potatoes and stir until well coated.

~Mix in 1 tablespoon dry ranch seasoning,  1 teaspoon dried parley, 1/8 teaspoon dried rosemary, 1 tablespoon minced garlic, 1/4 teaspoon chili powder, 1/2 teaspoon ground black pepper, and 3/4 teaspoon salt until potatoes are well coated.

~Place potatoes in a single layer on prepared pan.

~Cover with aluminum foil and bake for 20 minutes.

~Remove from oven and remove the aluminum foil

~Drizzle 2 tablespoons of melted butter over potatoes.

~Bake uncovered for another 20 minutes.

~Add about half of the bacon over the potatoes.

~Sprinkle 1 cup of cheese evenly over potatoes.

~Add the remaining bacon over the cheese.

~Bake for another 3-6 minutes or until the cheese is melted.

Small Batch Potato Salad

 I do love homemade potato salad.  It goes well with ribs, chicken, burgers or hotdogs.

SMALL BATCH POTATO SALAD

(serves 4)

Ingredients:

*2 pounds russet potatoes, cooked, cooled, peeled and cubed

*1/4 cup yellow onion, chopped small

*1 medium celery stalk, chopped small

*2 hard boiled eggs, cooked, peeled, cooled and chopped small

*2 teaspoons sweet relish

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*1/4 teaspoon paprika

*1/4 teaspoon celery seed

*1/2 - 1 cup mayonnaise 

Directions:

~Place 2 pounds russet potatoes in a pot with enough water to cover.

~Bring to a boil and cook for about 30 minutes or until fork tender.

~Drain, cool, cube and place into a medium bowl.

~Mix in 2 chopped hard boiled eggs, 1 chopped celery stalk, 1/4 cup chopped onions, 2 teaspoons sweet relish, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon paprika, and 1/4 teaspoon celery seed.

~Mix in 1/2 - 1 cup mayo util well incorporated.

~Cover and refrigerate for about 2 hours before serving.

Small Batch Tennessee Onions

 These are good as a side dish, but I really love them on cheeseburgers and hotdogs.

SMALL BATCH TENNESSEE ONIONS

(serves 2-4)

Ingredients:

*3/4 pound yellow onion, cut 1/4 inch thick

*1/4 teaspoon dried thyme

*1/4 teaspoon garlic powder

*1/8 teaspoon oregano

*pinch dried mustard 

*1/4 teaspoon salt

*dash cayenne pepper

*1 1/2 tablespoons, cut into small pieces

*1/4 cup shredded cheddar cheese

*1/4 cup shredded smoked gouda, or mozzarella cheese 

Directions:

~Spray small casserole dish or loaf pan with cooking spray.

~In a medium mixing bowl, add 3/4 pound sliced onions, 1/4 teaspoon dried thyme, 1/4 teaspoon garlic powder, 1/8 teaspoon dried oregano, pinched dried mustard, 1/4 teaspoon salt, and a dash cayenne pepper and mix until onions are well coated

~Place in prepared casserole dish.

~Evenly distribute  1 1/2 tablespoons butter, over onions.

~Sprinkle 1/4 cup shredded cheddar cheese evenly over onions.

~Sprinkle 1/4 cup shredded smoked gouda or mozzarella cheese over top.

~Preheat oven to 350 degrees.

~Cover with alumium foil and bake for 45 minutes.

~Remove aluminum foil and bake for 20-30 more minutes. or until golden and bubbly.

Small Batch Soft Pretzel Bites

 Soft and chewy.   I like to dip them in cheese or mustard.  A great movie watching snack.

SMALL BATCH SOFT PRETZEL BITES

(makes 20)

Pretzel Ingredients:

*1/2 cup + 2 teaspoons warm water

*3/4 teaspoon granulated sugar

*1/2 teaspoon kosher salt

*1/2 teaspoon active dry yeast

*1 cup + 2 tablespoons all-purpose flour

Water Ingredients:

*1 1/4 quarts water

*1/3 cup baking soda

Topping Ingredients:

*1 egg yolk beaten

*1 teaspoon water

*kosher salt

Pretzel Directions:

~In a small bowl, combine 1/2 + 2 teaspoons warm water, 3/4 teaspoon sugar and 1/2 teaspoon salt.

~Sprinkle 1/2 teaspoon yeast over top.

~Allow to sit for 10 minutes to proof (bubble/foamy).

~In a mixing bowl, add 1 cup + 2 tablespoons all-purpose flour.

~Make a well in the center of the flour.

~Pour yeast mixture into the well.

~Mix to form dough.

~Knead dough on a lightly floured surface until smooth (or use dough hook on your mixer).

~Lightly oil and medium mixing bowl.

~Add pretzel ought to oiled bowl, and turn so that all side get a layer of oil on it.

~Cover with plastic wrap or a clean damp towel until dough is doubled in size (about 1 hour).

~Divide dough into 2 equal pieces.

~Roll each section into a rope about 24 inches long.

~Cut each rope into 10 pieces.

~Preheat oven to 450 degrees.

~Line a cookie sheet with parchment paper or a silicone mat.

Topping Directions;

~In a small bowl, whisk egg yolk and 1 teaspoon water together.

Boil Directions:

~Bring 1 1/4 quarts of water to a boil.

~Stir in 1/3 cup baking soda.

~Carefully drop in  pretzel dough and boil for about 15-20 seconds flipping them as they cook.

~Remove from water and set on prepared cookie sheet.

~Brush some of the egg mixture over top of each pretzel bite.

~Sprinkle desired amount of kosher salt over top.

~Bake for 12-15 minutes or until a dark golden brown.

Small Batch Upside Down Pineapple Cake

 This is one of my husband's favorite cakes.  I like that by reducing the size of the cake, we don't have to have it for a week.

SMALL BATCH UNSIDE DOWN CAKE

(serves 2)

Topping Ingredients:

*4 pineapple rings

*4 maraschino cherries

*1/8 cup walnuts, roughly chopped

*1/4 cup melted butter 

*3/4 cup brown sugar

Cake Ingredients: 

*1/3 cup butter, softened

*1/2 cup granulated sugar

*1 egg

*1/2 teaspoon vanilla extract

*3/4 cup all-purpose flour

*1 teaspoon baking powder

*1/4 teaspoon salt

*1/2 cup whole milk

Topping Directions:

~Preheat oven to 350 degrees.

~Spray a 6-inch round cake pan or a loaf pan with cooking spray.

~Pour melted butter into prepared pan.

~Sprinkle brown sugar evenly over butter.

~Place pineapple rings over brown sugar & butter.

~Place a maraschino cherry in the center of each pineapple ring.

~Sprinkle chopped nut over top.

Cake Directions:

~Cream butter and sugar together. 

~Stir in egg and vanilla extract.

~Sift in flour, baking powder, and salt.

~Stir until mixture is creamy.

~Pour over top of brown sugar & pineapple mixture. 

~Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

~Remove from oven and allow cool for 5 minutes.

~Flip onto a plate.

~Cool and enjoy.

Small Batch Baked Goulash

 If you want to make just goulash without the cheese, omit the beef stock and cheese.  Do not put it n the oven, just serve once you've added the macaroni.  Goes great with Small Batch Bread Sticks.

SMALL BATCH BAKED CHEESY GOULASH

(serves 2-3)

Ingredients:

*1 cup dry macaroni

*1/2 pound ground beef

*1 1/2  cups stewed tomatoes

*1/2 cup beef stock

*1/3 cup tomato paste

*1/2 cup onion, chopped

*1/4 cup green bell pepper, chopped 

*1/4 cup red bell pepper, chopped

*1 garlic clove, minced

*1/2 teaspoon ground black pepper

*1/2 teaspoon salt

*1/2 teaspoon smoked paprika

*2 teaspoons Italian seasoning

*1 cup cheddar cheese, shredded

Directions:

~Preheat oven to 350 degrees.

~Spay a small casserole dish with cooking spray.

~Cook as directed on the package (about 15 minutes).

~In a medium skillet over medium heat, ground beef, onions, green pepper, red pepper and garlic.

~Break up beef into crumbles as it cooks.

~Cook until beef is no longer pink.

~Drain any excess grease.

~Stir in salt, pepper, smoke paprika, and Italian seasoning, stirring for 30-60 seconds.

~Stir in stewed tomatoes, beef stock and tomato paste.

~Sir in macaroni.

~Place in prepared casserole dish.

~Sprinkle mozzarella cheese over the top.

~Bake for 30 minutes.

Small Batch Soft Bread Sticks

 These are very much like Olive Garden bread sticks.   Great with any pasta dish.

SMALL BATCH SOFT BREAD STICKS

(makes 4)

Bread Stick Ingredients:

*2 teaspoons granulated sugar

*1/2 teaspoon active dry yeast

*1/3 cup water

*1 cup bread flour

*1/2 teaspoon salt

*1 tablespoon + 1 teaspoon butter, softened

Topping Ingredients:

*2 teaspoons melted butter

*1/2 teaspoon dried oregano 

*1/8 teaspoon garlic salt

Bread Sticks Directions:

~Dissolve sugar and yeast in the warm water.

~Let stand for 5 minutes, or until foamy on top.

~Combine four and salt into a medium mixing bowl.

~Mix the softened butter into the flour.

~Pour the foamy yeast mixture into the flour mixture.

~Knead the dough for approximately 8 minutes (12 minutes if knead by hand), or until the dough pulls away from the sides of the bowl, and is smooth and elastic. 

~Place the dough into a greased container and cover.

~Allow dough to rise for about 1 hour or until doubled in size.

~Divide Dough into 4 sections.

~Roll dough into a rope about 7-inches long.

~Place on a parchment lines cookie sheet (or spray pan with cooking spray).

~Cover and allow to rise in a draft free area until doubled in size about 1 1/2 hours.

~Preheat oven to 400 degrees.

~Bake for 12 minutes, or until golden brown.

Topping Directions:

~In a small bowl, whisk melted butter, oregano, and garlic salt together.

~Brush hot bread sticks with melted butter mixture.

Small Batch Chicken Pot Pie

 You can make this with leftover chicken, turkey or even ham.  If you don't want to make the sauce you could use a can of cream of potato soup and omit the potatoes.  

SMALL BATCH CHICKEN POT PIE

(serves 2)

Pie Crust Ingredients (or buy a refrigerated one)

*3/4 cup all purpose flour

*1/4 teaspoon baking powder

*1/4 teaspoon salt

*1/4 cup lard

*1/8 cup water

*1 teaspoon white vinegar

Pie Ingredients:

*1 1/2 cups cooked chicken, diced 

*1 tablespoon butter

*1/4 cup onion, diced

*1 medium carrots, diced

*1 celery stick, diced

*1/2 cup potatoes, diced 

*1/4 cup frozen peas

*1/4 cup frozen corn

*1/4 cup frozen green beans

*1 tablespoon butter

*2 tablespoons all-purpose flour

*1 1/2 cup chicken stock

*1/4 whole cup milk or heavy cream

*1/4 teaspoon Worcestershire sauce

*1 teaspoon dried parsley 

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*1/4 teaspoon ground thyme

*1/4 teaspoon dried rosemary

*1/4 teaspoon garlic powder

*1 egg + 1/2 teaspoon water (mixed together to form an egg wash)

*2 tablespoons freshly grated parmesan cheese (optional)

Crust Directions:

~Whisk the flour, baking powder, and salt together in a medium mixing bowl.

~With a pastry blender or fork, cut the lard into the flour, until mixture resembles coarse crumbs.

~Mix water & vinegar together.

~Slowly add to flour mixture a few tablespoons at a time, until the dough comes together into a ball.

~Roll dough, out on a lightly floured surface.

Pie Directions:

~Preheat oven to 400 degrees.

~Spray a 9x5 inch loaf pan or baking dish with cooking spray.

~Line pan with crust, allowing the edges to hand over the sides of the pan.

~Cover crust with a towel or plastic wrap to keep it from drying out.

~Put diced potatoes into a small pot of water.

~Bring to a boil and cook for 5 minutes.

~Drain and set aside.

~In a medium skillet, over medium heat melt 1 tablespoon butter.

~Add in diced onions, celery and carrots, and sauté until veggies are fork tender.

~Add in potatoes, frozen corn, and frozen peas.

~Cook for 1 minute.

~Remove veggies from pan and set aside.

~Melt 1 tablespoon of butter in pan.

~Add in flour and whisk for 1 minute.

~Whisk in milk and chicken stock and bring to a low boil, whisking continuously.

~Stir in seasonings and continue whisking until mixture thickens up.

~Stir in veggies and chicken.

~Pour hot mixture into crust.

~Wrap the crust that is hanging over the edges over the top of the pie filling.

~Use a pastry brush and brush some of the egg wash over the top of the crust.

~Sprinkle parmesan cheese over top of crust.

~Bake in preheated oven for 15-20 minutes or until crust is done and a golden brown.

Small Batch Sloppy Joes

 Just enough for two.  Goes great with some homemade fries or cheesy potatoes.

SLOPPY JOES

(serves 2)

Ingrediens:

*1/2 pound ground beef

*1/4 cup chopped onions,

*1/4 cup chopped green bell pepper

*1/4 cup chopped red bell pepper

*1/2 teaspoon minced garlic

*2/3 cup beef stock

*1/3 cup ketchup 

*1/2 teaspoon brown sugar

*1 tablespoon tomato paste (optional)

*1 1/2 teaspoons Worcestershire sauce 

*1 dash soy sauce

*1/4 teaspoon yellow mustard

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon smoked paprika

Directions:

~In a medium skillet, over medium heat cook ground beef, onion, garlic, red bell pepper, and green bell pepper until beef is browned and crumbly.

~Stir in beef stock, brown sugar, ketchup, mustard, tomato paste, Worcestershire sauce, soy sauce, salt, pepper and smoked paprika.

~Bring to a boil.

~Reduce heat to low, simmer for 35-45 minutes, or until mixture become thick.

~Serve on hamburger buns.

Small Batch Cheesy Potatoes

 Goes great BBQ chicken, burgers or pork chops.  If I dice the potatoes and not shred them, I will par boil them for about 5 minutes and then drain them.  I do this to make sure the potatoes get done enough.

SMALL BATCH CHEESY POTATOES

(serves 2)

Sauce Ingredients:

*3 butter

*3 tablespoon all-purpose flour

*1/2 cup whole milk (or heavy cream)

Potato Ingredients:

*2 cups of peeled and diced potatoes very small, or shred them (or frozen hash browns)

*1/3 cup sour cream

*3 tablespoons butter, melted

*1/4 cup onion, diced

*1 garlic clove, minced

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*3/4 cup cheddar cheese, grated

*2 teaspoons dried chives

Topping Ingredients:

*1/3 cup bread crumbs (I used whole wheat)

*2 tablespoons butter, melted

Sauce Directions:

~In a small saucepan over medium heat, melt butter.

~Whisk flour and cook for 1-2 minutes, continuously whisking.

~Slowly whisk in milk.

~Cook until mixture thickens, whisking the entire time (4-6 minutes).

~Remove from heat and set aside.

Topping Directions:

~In a small bowl, mix bread crumbs and melted butter together until well combined.

Potato Directions:

~Preheat oven to 350 degrees.

~Lightly grease a 8x5 inch baking dish (or a small oven proof skillet).

~In a small bowl, mix potatoes, sour cream, melted butter, onion, garlic, salt, pepper, cheese, chives and sauce mixture until well combined.

~Pour into prepared dish.

~Sprinkle crumb topping over top of potatoes.

~Bake in preheated oven for 45-50 minutes, or until potatoes are tender and golden brown and bubbly around the edges.

Small Batch Rosetta Pasta

 Quick and easy dinner to make.  So tasty.  It will take longer if you make it with homemade pasta.  

SMALL BATCH ROSETTA PASTA

(serves 2)

Ingredients:

*4 oven ready lasagna noodles or make your own pasta

*1/2 cup ricotta cheese

*4 thin slices ham or prosciutto

*4 tablespoons mozzarella cheese, shredded

*1/8 cup freshly grated parmesan cheese.

*1/4 cup butter

*1 garlic clove, minced

*1/4 cup all-purpose flour 

*salt & pepper to taste

*1 1/2  cups heavy cream

*pinch of grated nutmeg

*1/2 cup mozzarella cheese, shredded

Directions:

~Spray a shallow baking dish or skillet with cooking spray.

~Preheat oven to 375 degrees.

~Bring a pot of water to a boil and lightly salt it.

~Cook the lasagna noodles until a dente (about 5-6 minutes).

~Remove from pot and lay on a lightly oiled surface.

~Spread 1/8 cup ricotta cheese on each noodle.

~Layer a thin slice of ham over the ricotta cheese.

~Sprinkle parmesan cheese evenly over the ham.

~Add 1 tablespoon mozzarella cheese evenly over ham.

~Roll pasta, starting with the short end.

~Slice pasta into thirds and place cut side down into prepared pan.

~In a small saucepan, over medium-low heat, melt butter.

~Add minced garlic when the butter is half way melted.

~Stir in flour and whisk for 1-2 minutes.

~Slowly whisk in heavy cream/milk util mixture thickens up.

~Whisk in grated nutmeg.

~Pour over top of noodles.

~Bake for 15-20 minutes or until mixture is a golden brown and bubbly.

Small Loaf Cheese French Bread

 I like to make this when it's just my husband and I or I'm making a meal for a very small family.  You can leave the cheese out if you want.  It is still good.

SMALL LOAF CHEESE FRENCH BREAD

(1 small loaf)

Ingredients:

*1/4 cup warm water (105-110 degrees)

*1 teaspoon dry active yeast

*1/2 teaspoon granulated sugar

*2 1/4 cup all-purpose flour

*1/2 teaspoon salt

*1/2 cup warm water

*3 slices mozzarella cheese

*Olive oil 

*sea salt (optional)

*sesame seeds (optional)

Directions:

~In a small bowl, whisk 1/4 cup water, 1 teaspoon dry active yeast and 1/2 teaspoons granulated sugar.

~Allow to sit until yeast has proofed (bubbly/foamy) about 5-10 minutes.

~In a large mixing bowl,  add in 2 1/4 cups flour, 1/2 teaspoon salt, and yeast mixture.

~Stir for about 30 seconds.

~Add in remaining 1/2 cup water and  using the dough hook (or do this by hand) mix until dough pulls away from the sides of the bowl.

~Place dough on a lightly floured surface and knead dough for a minute or two (dough should be smooth and soft).

~Form dough into a ball.

~Lightly grease a large bowl with olive oil ( or vegetable oil or butter).

~Place dough into bowl, making sure all sides are lightly coated with olive oil.

~Cover with a damp clean towel and allow dough to rise in a warm draft free area for about 30 minutes or until it's doubled in size.

~Place dough onto a lightly floured surface.

~Roll out dough into about into a rectangle (about 8x6 inches).

~Place the 3 slices mozzarella cheese on the dough, leaving at least a 1/2 space around the edges of the bread.

~Roll dough into a log lengthwise.

~Tuck in the ends.

~Line a cookie sheet with parchment paper (or spay the pan with cooking spray).

~Place a clean damp cloth over it and allow to rise for 25-30 minutes.

~Preheat oven to 350 degrees.

~Using a sharp knife or razor blade, cut 3 to 4 diagonal shallow slits in bread (about 1/4 inch).

~Drizzle a small amount of olive oil over top of bread and using a pastry brush gently spread it over the top.

~Sprinkle a little sea salt and sesame seeds over the top (optional).

~Bake 18-22 minutes, or until bread is done and a light golden brown.

~Cool before cutting.