Reesie's Buffalo sliders

 1Buffalo 

2. Breadcrumbs 

3. 1 egg beaten 

worschire [splash]

 one T. s ketchup 

1/2 pkg. beef onion dry soup mix 

seasoning 

sliders buns 

flavored mayo 

mix to together hamburger other ingredient all 

1. patty up into small patties 

2.fry them patty 

3. put in sliders buns 

4. flavored mayo

Reesie 's herb cheese soda Bread

1 T thyme 

1/2 tsp salt 

1/2 tsp baking soda 

2 1/2 c flour 

1 tsp baking powder 

1 T parsley 

1/4 tsp garlic powder 

1/4 tsp rosemary 

1 c buttermilk 

2 eggs 

4 oz shredded cheese 

Preheat oven to 400 degrees. 

In a large bowl, mix together the herbs, flour, soda, powder & salt. Make a well in the middle of the flour mixture and add in your buttermilk and eggs. Mix until everything is moistened. Your dough will might be wet. Flour a board generously and knead the bread for 8-10 turns. Your dough may continue to feel sticky. 

Line a 9 inch bread pan with parchment paper. Spread dough evenly into pan. Bake for 30 minutes until the top is golden brown and a toothpick inserted is dry. Let bread cool before slicing. 

Serving Suggestions

 - serve with compound butter (butter mixed with another flavor - garlic, rosemary, etc.)

- use to make a grilled cheese and serve with tomato soup

Reesie's spooky good sheet pan dinner

 one 2'' slice cabbage 

1\2 med pepper, red 

1\2 small pepper, green 

1 med apple

2 large carrots 

1\4 med onion 

2 med red potatoes 

1 T. balsamic  vinegar

1tsp garlic, minced

1 T. olive oil 

Ring sausage

Instructions

1. Preheat oven 375 degrees. Prep your large sheet pan. Lightly spray the pan and cover with parchment paper. This will make cleanup easier. 

2. Prepped vegetables. You don't want things too little, or they will burn. And, you want everything to be about the same size so things will cook at the same time. Around 1'' large dice (chunk) works well. 

3. Cut up your sausage in about 3'' slices. 

4. Put everything on the pan. Drizzle the olive oil and balsamic vinegar. Stir everything so it all gets coated. 

5. Put on your spice blend. See below for some blend options. 

6. Bake in oven for 40- 45 minutes. You will know when to take out when the vegetables start carmelizing. 

Spice Blend Options

- Italian seasoning

- Natures seasoning 

- Curry seasoning

- Chili seasoning

Reesie's Scalloped Potatoes

2 large potatoes, sliced very thin
1 can cream of celery soup
1/2 medium onion, diced
2-3 stalks of celery, diced
Milk, using the cream of celery can
1/2 cup frozen peas and carrots
1/2 tsp. dried parsley
1/4 tsp. Nature's Seasoning
dash of garlic powder
1/2 cup bread crumbs or french fried onions
1/2 cup shredded cheddar and swiss cheese

Preheat oven to 350 degrees. Spray an 8x8 pan. In a large mixing bowl, mix everything together, except for the bread crumbs and cheese, so it is evenly coated. Dump into the casserole pan. Sprinkle the bread crumbs and then the cheese. Cover parchment paper and then foil. The parchment paper will keep the cheese from sticking to the foil. Bake for 45 minutes, or until potatoes are soft.

Serving Suggestions:

• Serve on the side of any meat dish. 

Reesie's BLT Pasta Salad

2 C. Cavatappi pasta

6 slices of bacon
1 C. grape tomatoes
1 handful of spinach
1/2 tsp. of fresh basil, chopped fine
1/2 tsp. of fresh parsley, chopped fine (or dry parsley will also work)
1/2 cucumber, diced
1/4 red bell pepper, diced
1/3 onion, diced
1 T. green olives, sliced
1/2 C. frozen peas, defrost on the counter
1/2 C. ranch dressing, you can use more or less depending on how much you like

Make noodles according to the box, making sure to add some salt to the water. Drain and rinse in cold water. Pat dry to make sure most of the moisture is off. Let sit in the fridge for a bit to completely cool down. Cook bacon until crispy. Drain and let cool down.

While the noodles and bacon are cooking, chop up all your vegetables. Once everything is cool, mix everything, including the dressing, together in a large bowl. 

Serving Suggestions:

• Serve as main dish along with a side of toast. 
• Serve with grilled chicken. 
• Top with shredded cheese. 

Reesie's Shrimp Crunchy Salad

3-4 radishes, sliced
1/2 cucumber, peeled and sliced
1/2 cup grape tomatoes, cut in half
1/2 head of iceburg lettuce, chopped
12 pre-cooked frozen shrimp 
1/4 cup shredded parmesan cheese
1 tsp. cocktail sauce
1 T. Ranch dressing
1/4 tsp. Mrs Dash seasoning

For the shrimp, run under cold water until defrosted. Then dry with a paper towel. Cut off the tails of the shrimp. In a small saute pan, warm them up with a little pat of butter. Sprinkle on the Mrs Dash. 
Toss the vegetables in a large bowl. When serving, top with the shrimp, the cheese and a little bit of the mixed cocktail sauce and ranch dressing. 

Suggestions

• Substitute romaine lettuce
• Serve with croutons, warm slice of bread, or crackers

Reesie's Crunchy Ranch Salad

1/2 small head of cauliflower, broken into smaller pieces 

8 pieces of bacon
1 - 10 oz. pkg. frozen peas and carrots, defrost and drain
1 bottle of Hidden Valley ranch dressing
1 - 8 oz. pkg. shredded cheddar cheese
3-4 radishes, sliced
1 cup celery, diced
1/2 cup peanuts

Cook bacon until crispy. After it is cooled a bit, rough chop it, or use kitchen scissors to cut. Mix everything, except the dressing in a large bowl. Top with enough ranch dressing that everything is coated when you toss it all together. 

Serving Suggestions:

• Add more seasonings, such as a sprinkling of Nature's Seasoning
• Eat as a main dish or a side