I can’t believe it’s already Sunday!

Yesterday seemed to fly by so fast!  Hubby and I spent it alone.  It has been way to long since we’ve had a ‘day’ date.  We hung out, had a few laughs over lunch, did some shopping, and ended the evening with a movie.  It was great fun, and something we really need to make an effort to do more often this year.

This morning we woke up and starting preparing a birthday brunch for Mike’s son.  His golden birthday is tomorrow, and since he has to work, we thought we make him a special meal to get his day started.  We had homemade blueberry waffles and bacon and sausage. *** I will have a post devoted entirely to breakfast goodies, later in the week.  I promise!

But, just so you can get your taste buds ready, here’s a pic of the deliciousness!

Making Sunday brunch has become one of those traditions I was talking about in my last post.  Usually mom comes to join us, but, unfortunately, she couldn’t make it this morning.
 I was really disappointed!  What with the cold and snowy weather, I’ve only seen mom twice since Christmas!  She usually stops over at least once a week,  so this has been a long stretch!  I really miss her!
 That’s why I decided tonight is a good night for some good, old-fashion, comfort food.  The kind of meal mom used to make for me when I was a kid.
My favorite dinner of all time, and the one I decided to make is:

Scallop Potatoes (this recipe was passed down from her mother in law-which she passed down to me, and I, to my daughter Mel)  ***The younger generations have made a few adjustments to it-but just making these potatoes, brings back so many good memories.
Meat loaf
Green Beans w/almonds
Apple Crisp for dessert!

I hope you enjoy these dishes as much as our family does!!!!


Scalloped Potatoes: 

Preheat oven to 375.

5-6 medium red potatoes (You can use any kind, but I prefer red.) **I also leave the skin on, but you can peel them if you like.
1 can cream of chicken soup (I’ve seen recipes using cream of mushroom, cream of broccoli, and even cream of celery.)
1 cup half and half
1 small onion (diced)
3 tablespoons butter
1 tsp parsley
1/2 tsp salt (as I think soup is salty enough)
1/2 tsp pepper
1/2 tsp garlic powder
1/2 paprika

I just had to show this pic!  Hubby is helping!  Of course it’s only because he gets to use his absolute favorite kitchen gadget- wait for it…wait for it…yes- it’s a VEGOMATIC!!! (BTW- this is the original model, not the new kind that is on the market now) Hubby found it brand new at rummage sale, and kicks himself to the this day that he didn’t grab the other one they had for sale.
Okay- I had my laugh, back to the recipe.

 You can slice your potatoes anyway you like- just make sure they are thinly sliced (about 1/8″-1/4″ thick)

In a medium bowl-Mix soup, half and half, parsley, salt, pepper and garlic powder . Layer potatoes and onion in a 2 qt casserole dish.  Pour soup mixture over top.  Stir until potatoes are well coated.  Dot potatoes with butter.  Sprinkle paprika on top.

 Bake covered in oven for 60 min.  Remove cover and bake for another 30, or until potatoes are tender.

  Here they are baked! Creamy, Buttery and oh so, yummy!

Meatloaf. (Same temp on oven-375)

2 lbs hamburger
1 onion (diced)
1 clove of garlic (minced)- you can  substitute 1/8 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/4 parsley
1 tsp Worcestershire sauce
1/2 cup milk
2 eggs

2 slices of bread (cut into small chunks)-or (1/4  cup dry bread crumbs)

Combine all ingredients in bowl.  (I just dig right in with my clean hands)- Place in greased loaf pan.

1/3 cup ketchup
2 tablespoon. brown sugar
1 tablespoon. prepared mustard

Cover meatloaf with topping.

 Bake in oven for one hour.

Hubby actually got up from the couch and cut this piece for himself.  No dry meatloaf here!  Look at the juice!

Apple Crisp  (Also in a 375 oven.)

4 large apples (I used Gala, because they are usually around year round. But in the fall I use Jonathan or Wealthy) peeled, cored and cut into 1/2″ chunks
3/4 cup flour
1/4 brown sugar
1/2 tsp salt
1/2 cup white sugar + 2 tablespoons
1 stick of butter-cold and cut into cubes
1 cup quick oats
2 tablespoons fresh lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg

In medium bowl, combine flour, brown sugar, 2 tablespoons white sugar and oatmeal.  Cut in butter.

  Use fingers if need be, until well mixed into large, moist clumps.  Put aside.

In another bowl, add lemon juice and cinnamon to apples.  Stir in 1/2 cup sugar and toss until combined.

Pour apples mixture into bottom of a shallow- 2 qt casserole.  Sprinkle with topping mix and end with a sprinkle of nutmeg.

 Bake for 1 hour.  Yummy! (I love the way the whole house is filled with the scent of cinnamon and nutmeg)  Hubby must too-because he got off the couch to come and investigate! I told him he couldn’t have any until after dinner!  He pouted and went back to his couch!

No more hubby pouting!  
Dinner is served!


(That yummy looking drizzle on top of the Apple Crisp is Salted Carmel Sauce)   I promise to share that recipe soon!)

But for now, I’ve got to put away the leftovers!  It’s a good thing I have some, because mom called shortly after dinner.  Guess what?  She must have smelled what I was making for dinner!  She’s decided it’s not so cold after all, and she’s paying me a visit tomorrow!

Hope you all had a good weekend!  I’d love to hear what some of your favorite comfort foods are!

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