Texas Style Potatoes

Want the perfect potato recipe with only 5 ingredients? You'll love this side dish-- Texas Style Potatoes that can be customized to your taste! If you like shredded hashbrown potatoes, crunchy topping, and sour cream, you'll love this loaded potato recipe.

I LOVE potato recipes. And, from what my pageviews suggest, you guys sure love them, too. After all, you have told me again and again how you love Mississippi Mud Potatoes, a recipe I shared from my family’s recipe box that has been pinned over 100,000 times. But if you’re bored of Mississippi Mud Potatoes, I’ve got another recipe for you that’s also only a few ingredients– and equally delicious. These will make the PERFECT side for Christmas, Thanksgiving, summer cookouts, or even just a weeknight meal because they are so easy and so delicious.

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Microwave Coffee Cake

Need a last-minute idea for mother's day breakfast? Here's a great plan-- microwave coffee cake that takes less than 20 minutes, start-to-finish! It's delicious and easy, the perfect breakfast recipe or brunch recipe!

Mother’s Day is Sunday. Here’s a tip: don’t forget that Mother’s Day is Sunday! If you need a last-minute recipe idea, here’s one that will work really well for you– it’s coffee cake. But without any prep work. It literally takes minutes to prepare, and you bake it in the microwave! Because it’s quick and easy, you’ll be able to make this not just for mother’s day, but any time!

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Fresh Strawberry-Peach Pie

The links in this strawberry peach pie recipe may be affiliate links.

This strawberry peach pie is so heavenly... it's perfect for springtime! If you need a potluck dessert or the perfect spring pie, you'll love this-- fresh strawberries marry beautiful juicy peaches inside of a flaky crust, with just the right hint of sugar. You'll make this pie recipe again and again!

There’s a common theme happening when it comes to my favorite recipes. See, anyone who knows me well will know that my favorites all come from one common source. My favorite recipes are all from a box of recipes that my grandfather left me when he passed away. There are main courses and desserts, plus everything in between, and every time I pry through the box, I’m greeted by glimpses of flavors that my great grandparents so carefully placed on recipe cards. They’re the foods my grandparents enjoyed eating growing up, foods my mom enjoyed as a young child.

Whenever I stumble on a recipe that my great grandmothers penned, I just feel this call to make it. This is one of those recipes that I couldn’t wait to make, especially in the springtime. It’s a perfect, heavenly strawberry peach pie. Just the name of it made my mouth water, and the taste? Divine.

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Mississippi Mud Cheesy Potatoes

Mississippi mud cheesy potatoes are the best thing to happen to potatoes, well, ever. These are packed with flavor. Why? They've got cheese, bacon, and delicious potatoes, baked to perfection. Plus, it's gluten free! Perfect for any holiday gathering or pot luck. | family recipe | gluten free recipe | potato recipe | bacon recipe | side dishes for pot lucks |

Note: This is a republication of a post that I shared in March. With the Thanksgiving season upon us, I thought a few of you might want to see it again. Happy Thanksgiving!

Bacon? Check. Cheese? Check. Tons of flavor? Absolutely. See, these are the easiest potatoes I think I’ve ever made, and they’re a hit with everyone. I mean, who doesn’t love cheesy potatoes with bacon?

One of the many recipes that came from the family recipe box, this handwritten recipe with an unknown source simply stated “They’re named for the famous river because they’re LONG on taste and MIGHTY good!” Well, they didn’t disappoint, anyway! Cheesy potatoes get a big punch with this recipe because of the added bacon, the creaminess, and the green onions.

These Mississippi Mud cheesy potatoes only take a few ingredients (5 ingredients or less!) and are delicious for any holiday or family gathering. Plus, gluten free!

Start with some ingredients you may already have– 8 to 10 cups of potatoes, diced, 1 cup of Mayonnaise (the real deal, not salad dressing), about a teaspoon each of salt and pepper, a 16 ounce block of cheddar, diced (or the equivalent in shredded cheddar), 1/2 a cup of green onions, chopped, and a package of bacon. You can add half a cup of olives if you’d like to, but why ruin perfectly good potatoes? (Unless you’re an olive fan, in which case, you probably don’t see that as ruining them).

Start by slicing your bacon into pieces. Don’t look at me with that shocked face that I get every time someone sees me do this… you can TOTALLY bacon your bits instead of bitting your bacon. This method gets a lot less grease on your hands because there’s no tearing it up post-fry… if you do the cutting first, your bacon will be in perfect bite sized bits when you’re done. I promise. Just trust me– cutting bacon is NOT bacon blasphemy, no matter what anyone tells you.

Put that in a pan and cook it, trying not to eat too much bacon as the smell fills the air. Seriously, bacon is so hard to resist. That’s why there is bacon everything. While the bacon cooks, start peeling and dicing your potatoes, dicing your cheese, and chopping your green onions.

Delicious! Finish getting your other ingredients chopped and ready.

Mississippi mud cheesy potatoes contain bacon, cheese, green onions, potatoes, and mayonnaise... and that's it! Only 5 ingredients in this recipe. Perfect for holidays or family gatherings, and great for a pot luck gathering. Plus, they're gluten free!

In a 9×13 pan or a 3 quart casserole dish, mix the green onions, cheese, bacon, and potatoes. If you’re adding olives, now is the time to do that, too.

5 ingredients in this cheesy potato dish with bacon, and it's SO good! Great pot luck recipe or family gathering holiday recipe. So delicious!

Toss the ingredients with mayonnaise, coating well. Bake for an hour and a half, or until the potatoes are tender, in a 325 degree oven.

These Mississippi Mud cheesy potatoes are "long on taste and mighty good," according to the woman who passed the recipe down in this family. They're only 5 ingredients and perfect for a pot luck, plus, gluten free!

Enjoy that bubbly, bacon-y, cheesy potato side dish. You could even add in some hamburger meat or chicken and make it a main dish, if you wanted to.

Mississippi Mud Cheesy Potatoes
Serves 10
These 5 ingredient potatoes came from an old family recipe box with the note that they were named after the Mississippi River for being "long on taste and mighty good." It's so easy, it may just become a holiday staple!
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 8-10 Cups potatoes, diced finely
  2. 16 ounces cheddar cheese, cubed or shredded
  3. 1 Cup mayonnaise (real)
  4. 1 package bacon, cooked and torn into large bits
  5. 1/2 Cup green onions, chopped
Instructions
  1. In a 9x13 pan or 3 quart casserole dish, mix potatoes, cheddar cheese, bacon, and green onions.
  2. Stir in mayonnaise.
  3. Bake at 325 for an hour and a half or until potatoes are tender. Top with additional cheese if desired.
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If you’re making this for Thanksgiving and want to know a great way to use up turkey after the holiday, try this delicious Chicken Potato Pot Pie recipe, perfect for those picky eaters who don’t like green stuff in their pot pie! And don’t forget to finish your Thanksgiving meal with Better than Pumpkin Pie Dessert!

If you love the combo of cheese and potatoes, you will want to check out the cheesy potatoes in this Hearty Cheeseburger Soup!

Did you originally see this post on Pinterest with this image? Trust us, it’s still the same recipe! DigitalEraMom.com is now MamaPlusOne.com, and has a whole new look. As we update our whole new look, we’re working hard to update our photos, also. Don’t forget to take time to poke around our site and see what else is new– we think you’ll like what you see!

These mississippi mud potatoes are delicious and easy-- only 5 ingredients and gluten free!

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Memories of My Grandfather (With Oatmeal Raisin Bar Recipe)

Please keep reading for a very special recipe from my Grandfather’s collection.

Cholangiocarcinoma. That’s… not an easy word to say, to spell, but once it becomes a part of your life, it’s a word you can’t forget. I like to know my grandfather as someone who wasn’t defined by the cancer that eventually took his life. But truly, I remember so many things before the cancer was a part of his life. Today would have been my grandfather’s birthday.

For a short time in my youngest years, my mother and I lived with my grandparents. I am often told the story of a time when I was very little, on Christmas Eve. I wouldn’t go to sleep at all, wanting to stay up. Then finally, out my grandparents’ house window, someone pointed out the lights from the radio towers nearby… flashing red lights, akin to Rudolph’s nose. I got so excited, knowing Santa was near, and knowing he wouldn’t visit if I was awake, I rushed to bed. I was asleep within minutes.

As a young girl, I had a variety of makeup brushes to play with at my grandparents’ house. I’d sit there for hours looking in the mirror putting on “MakeMuck.” My grandfather was a hairdresser for most of his life, and he formed a lasting bond with all of his regular customers. It seems he continued those friendships with many of them even after his retirement.

My grandfather had a passion for horses. A World Champion in the Missouri Foxtrotters Show circuit, and a Missouri Fox Trotting Horse Breed Association Hall of Fame Inductee, he truly loved horses with all of his heart. Because of that, at a young age, I did the whole Stick Horse Circuit, riding around a stick with a stuffed-animal style horse head in the arena. I never got into his passion for horses, but his love of them meant the boot closet in the old house always smelled like worn leather and, others say, manure. When I close my eyes, I can picture the smell of the boot closet, bringing back memories of my grandfather coming in from doing chores.

One of my earliest memories in life was a memory of my grandfather. I had read The Foot Book a million times, listened to it a million more, so when I’d sit and read it, no one would believe that I was really, truly reading it.

I changed everyone’s minds when I crawled up into my granddad’s lap, as he sat in his chair, and started reading that day’s paper. There’s no way I could have memorized it– it was the edition from that day. The things I was reading had been unread by others in the room, and it was clear that I really did know how to read.

When my grandfather was ill, and we’d go down to visit, I loved that we were able to bond over episodes of Jeopardy. He always told me I should go on the show– that I knew so many of the answers. In reality, once there, I’d choke and never get one right. I’d rather be a good couch player.

February is Cholangiocarcinoma awareness month. Cholangiocarcinoma is very rare. It’s not something you expect to take you, especially so quickly. This cancer is rare, arising from tissue in the bile duct. Only about 5% of Cholangiocarcinoma cases are inside the liver, the way my grandfather’s cancer was. There’s a very small chance that people diagnosed with Cholangiocarcinoma will survive longer than 5 years, and in fact, because it’s caught so late, even 6 months is a long survival rate.

However, The Cholangiocarcinoma Foundation is working very hard to find a cure by promoting collaboration, understanding research, and education about Cholangiocarcinoma. You can help them achieve this mission by donating.

When my grandfather passed, he left me the recipes and cookbooks, many of them old family favorites, handwritten on scraps of paper or pulled from newspapers. These incredible recipes are a huge part of my heritage. One special treasured recipe that he loved, that everyone seemed to love, was the recipe for Oatmeal Raisin Bars that my grandfather’s mother would make when he was younger.

With a flaky, buttery crust and crumble top, and a rich raisin filling, these bars are spot-on and perfect for bake sales, potlucks, or even just enjoying on a Sunday afternoon.

You’ll begin by taking 1 cup of raisins, 1/2 a cup of water, and 1/4 cup of granulated sugar in a medium saucepan over medium heat. Right now, you can see all of the little wrinkles on the raisins, and the clarity of the water.

Bring the mixture to a boil, then reduce it to a simmer as you stir constantly, mashing the raisins a bit with a fork. The raisins will get plump, losing some of their wrinkles, and the water will start to disappear, the water darkening into a syrup. You will want to cook them until there is nearly no liquid left. Set the raisins aside to finish soaking up liquid.

In a large bowl, combine 1 1/2 cups instant oats, 1 cup of flour, 1 cup of packed brown sugar, 1/2 a teaspoon of baking soda, and 1/4 teaspoon of salt. This will make the start of your crust.

Add in 1/3 cup of melted butter and 1 egg white to create a course crusty dough.

Press half of the crust into a greased pan, making sure it’s well-packed and sturdy.

Spread the raisin mixture evenly over the bottom crust. This will bake nicely in to create a sweet filling.

Press the other half of the crust mixture gently over the raisins. You’ll want to bake at 350 degrees for 20 to 25 minutes until lightly browned. Cool the bars for a minimum of 1 hour in the pan on a cooling rack before slicing.

Grandma Sybil’s Banana Bread

Some recipes are worth a sore wrist from stirring. Some are worth doing the old-fashioned way. And I’ve found that, even though there are a million and one ways that you can be creative with food, it’s good to have some staples in your recipe collection that are tried-and-true. This banana bread meets all of those requirements.

I first encountered this recipe in the recipe boxes I inherited from my grandfather. A nondescript recipe handwritten on a stained and tattered card, it held a lot of promise, and I kept saying “I’ll make this sometime when I have bananas that need to be used before they turn.” However, when I finally got around to making the bread, I realized it was a recipe worth leaving on top of the stack. It’s a favorite in my home, and I’m certain it’ll be a favorite in yours.

Because this recipe has to cool overnight for easiest slicing, it’s a great bread to make, cool while you sleep, and slice for breakfast the next morning. And, it’s easy enough that you can make it any night of the week.

The recipe starts with sifting together 2 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of salt into one bowl.

In a small liquid measuring cup, you’ll want to put a tablespoon of vinegar, then fill it to 1/2 cup with milk. Set this aside for a few minutes. If you’d rather use buttermilk in place of the vinegar-milk mixture, you can– they’re essentially the same thing.

In a second bowl, cream 1/2 cup shortening, then slowly add 1 cup of sugar. To this, you’ll add two eggs, one at a time, beating until light and fluffy after each.

Before you even start the recipe, it helps to bring eggs to room temperature. See, chilled eggs didn’t used to be an issue. Farm fresh eggs are shelf-stable, and don’t need to be refrigerated. Many farm-fresh eggs are stored at room temperature from the time you get them. In the UK, even store-bought eggs are kept unrefrigerated, completely shelf-stable. The difference between the UK and the US is that in the UK, ALL hens are required to be vaccinated for salmonella. However, in the United States, vaccinating hens is a choice– not a requirement. That’s why store-bought eggs in the US are suggested to be refrigerated. Additionally, in the United States, we’re serious about egg washing– which means in addition to washing off the dirt and grime from the freshly laid eggs, we’re also removing that barrier that helps prevent yucky stuff from getting into the eggs. Unfortunately, sometimes in cleaning, we add more dirt. It happens. Bringing them up to room temperature before baking, however, is totally safe.

So, you have a light and fluffy shortening-egg-sugar mixture. You also have a flour mixture, and a milk mixture. Finally, you’re going to make one last addition in a separate measuring cup– 1 cup of mashed bananas. It took 3 very ripe bananas to make a cup.

In small amounts, and alternating between them, add the flour mixture, the milk mixture, and the banana mixture, whisking/stirring after each addition as it continues to thicken from the flour. While I’m positive you could use a Kitchen-Aid or hand mixer, if Grandma Sybil was mixing by hand, so was I. I wanted to try this recipe as authentically as possible– making it just as she did.

Turn the batter into a greased bread tin, and bake for 60-70 minutes. Mine was done after 65 minutes in a 350 degree oven. Remove the bread from the pan, cooling overnight, or at least for several hours, before slicing.

You can, of course, add chopped walnuts to your bread. I chose not to, since my family has enough nuts in it that adding more seemed counter-intuitive.

This bread is really good microwaved for another 10-20 seconds and spread with a little bit of fresh butter.

Once you try it, you’ll realize that it’s a staple recipe, worthy of a hand-written index card in your collection. Hopefully, over time, your copy will become as well-worn and loved as mine, covered in splatters and stains.

The recipe, as Sybil wrote it:

Banana Bread

2 cups sifted all purpose flour, 1 tsp soda, 1 tsp salt
1/2 cup shortening, 1 cup sugar
2 eggs
1 cup mashed ripe bananas
1 tbl (tablespoon) vinegar plus milk to make 1/2 cup
Broken pecans or walnuts (optional)

Method:

Sift together flour, soda, and salt. Cream shortening, blend in sugar. Add eggs one at a time and beat until fluffy. Add flour mixture alternately with bananas and liquid, beating after each addition. Turn into greased bread tin and bake 60 minutes to 70 minutes or until done at 350. Remove from pan and cool several hours or overnight before slicing. Nuts can be added last.

 

Do you have a favorite old family recipe? Don’t forget, if you love this recipe, or hope to try it, you can pin it on Pinterest, or share it on Facebook to save it to your profile!