Scalloped Potatoes

This recipe is a very easy rendition of scalloped potatoes. The original recipe called for breakfast sausage crumbled and mixed in. I replaced the sausage with sauteed mushrooms and the family doesn't miss the sausage. I use a mandolin to slice the potatoes and onions, which makes this a quick dish to put together. I leave the skins on the potatoes or you can peel them if you wish. This is a great family comfort meal. ENJOY!

SCALLOPED POTATOES

6-8 potatoes, sliced
1 medium onion, sliced
8 ounces mushrooms, sliced
1 tablespoon butter
2 cups cheddar cheese shredded
10 3/4 ounce cream of mushroom soup condensed
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper

1. Preheat oven to 350 degrees.
2. Saute mushrooms in butter until done, 5-8 minutes.
3. Mix the mushroom soup, milk, salt and pepper in a bowl.
4. Layer 1/2 the potatoes, onions and all the mushrooms in a casserole. Top with 1/2 the soup mixture and 1/2 the cheese. Repeat with the remaining items.
5. Bake for 60-70 minutes or until the potatoes are tender.

ENJOY!

Cranberry Upside Down Cake

It was my wife's birthday at the end of November and I usually make whatever cake she wants for her birthday. This year we were watching a show that featured cranberries and one of the recipes was a Upside Down Cranberry Cake. The lady who made it on the show did not share her recipe as it was a family secret recipe handed down over the years, However, we found this recipe on the internet and I made it for Terri for her birthday. It is a very colorful cake and a great addition for the holidays.Give it a try if you enjoy the tangy taste of cranberries.

CRANBERRY UPSIDE DOWN CAKE

For the topping
4 tablespoons butter
3/4 cup firmly packed brown sugar
3/4 pound cranberries

For the cake
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons butter
1 cup white sugar
2 eggs, separated
1 teaspoon vanilla
1/2 cup milk
1/8 teaspoon cream of tartar

To make the topping, butter a 9 inch round cake pan. Put the butter and brown sugar in the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Scatter the cranberries over the butter-sugar mixture. Set aside.

Preheat oven to 350 degrees.

To make the cake, in a bowl, mix together the flour, baking powder and salt. In another bowl, using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, 2-3 minutes. Add the egg yolks one at a time, beating well after each addition. Add the vanilla and mix well. Using a spatula, fold in the flour mixture in three additions, alternating with the milk.

In a bowl, using a whisk or electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Fold the whites into the batter.

Spoon the batter over the cranberries in the cake pan, spreading it evenly. Bake for 55-60 minutes, or until done. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edge to loosen the cake. Invert onto a serving plate , let stand for 5 minutes, then lift off the pan.

Enjoy the cake with whipped cream or ice cream.