HIS Sign’s Family Recipes

Toni’s (can’t take the credit) Cauliflower Mac and Cheese

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“Keto and Atkins friendly. This recipe yields extra sauce in case you have mac and cheese die-hards, who just don’t do veggies and you must make a small traditional dish on the side. But trust, this will become your go to, easy to make ‘healthier’ choice!”

Ingredients:

1 large Cauliflower head
1 tsp Garlic Powder
1 tsp Onion powder
1 c Cheddar cheese
3 oz. Cream cheese
1 c Heavy whipping cream
1/2 c Mozzarella cheese
1/4 c Parmesan cheese
Salt and pepper to taste (I like Applewood Smoked Salt – on everything)

 

Directions:

Preheat oven to 375°. Prepare a baking dish with cooking spray or butter, whichever you prefer. Break head of cauliflower into florets approximately the size of macaroni or cavatappi. Steam or boil for approximately 5 minutes, until they are still crunchy but tender. Strain the cauliflower and put it in your baking dish. Add a little salt and pepper. In a saucepan over medium-high heat, add heavy whipping cream and bring to a simmering boil. Wisk in garlic powder, onion powder, salt and pepper to taste. Add cream cheese and stir until smooth, then add cheddar cheese. Sprinkle in mozzarella cheese and stir until cheese sauce thickens. Pour the cheese sauce over the top of cauliflower in the baking dish. Sprinkle parmesan cheese over the top of the cauliflower. Bake 15 – 20 minutes, or until the mixture is browned on top and bubbly. You may want to turn on the broiler for the last few minutes for a richer, browner appearance.

Ilene’s Bistek Tagalog (Sirloin Steak Filipino)

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“This is a favorite recipe for my family. We include it at family gatherings AND for the holidays.”

Ingredients:

1 lb Thinly sliced beef sirloin
1/2 Lime (juiced)
1/4 c Vegetable oil
1 med Onion
1/4 c Soy sauce (Silver Swan preferred)
1/2 c Water

Directions:

Marinate the beef in ¼ c or half of the lime juice for 30 min.
Heat oil in frying pan. Slice and sauté the onion until light brown. Set aside.

Drain marinated beef slices and reserve the lime juice. Sauté the beef in the same frying pan for 1-2 minutes on each side. Combine the remaining lime juice, soy sauce and water. Pour into frying pan with reserved lime juice (the juice used in marinate). Return the onion rings to the pan and simmer for 1-2 minutes. Serve hot with rice.

 

Christina’s Corn Pudding

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“Just before baking, I like to garnish with a little nutmeg.”

Ingredients:

1 stick Butter
2 Eggs (beaten)
1 can (1 lb) Whole kernel corn
1 can (1 lb) Creamed corn
1 box (8.5 oz) Jiffy corn muffin mix
1 c Sour cream

 

 

Directions:

Preheat oven to 350°.  Melt butter and beat eggs. Pour these and the rest of the ingredients into a bowl and mix well. Pour into greased baking dish. Bake for ½ – 1 hour until golden brown on top.

Christina’s Sweet Potato Casserole with Praline Topping

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“You will need a candy thermometer for this dish.”

Ingredients:

5 large Sweet potatoes or yams
1/2 c Softened butter
1/2 c White sugar
2 Eggs (beaten)
1 tsp Vanilla extract
1/3 c Milk
1/2 c Heavy cream
1 c Light brown sugar
1/3 c Melted butter
1 c Chopped pecans

Directions:

Preheat oven to 350°. Scrub sweet potatoes and bake them until tender, about 40 minutes. When cool, halve potatoes and scoop out the insides into large mixing bowl. Mash well. This yields about 3 cups of mashed potatoes. **(Another option is to peel and cube potatoes, cook them in a little water until tender in a covered saucepan).

Mix softened butter into potatoes with white sugar, eggs, vanilla and milk. Pour mixture into 2-quart baking dish. Add cream to a small saucepan and simmer. Add brown sugar and stir until it dissolves. Cook mixture over medium heat until it reaches the “soft-ball stage” on a candy thermometer. Remove from heat. Beat in melted butter and pecans. Pour over potatoes and bake until mixture starts to brown.

Makes 6 – 8 servings

 

Michelle’s Watergate Salad

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“Every Thanksgiving and Christmas my grandmother would make this. I thought this was a traditional side dish to Thanksgiving until I moved to New York and no one had heard of it! When I was younger someone would always set aside extra for me because this was my one of my favorite dishes. I still remember looking forward to piling my plate high!!”

Ingredients:

1 (20 oz) can Crushed pineapple in juice. DO NOT DRAIN
1 (3.4 oz) package Jell-O Pistachio Instant Pudding
1 c Mini marshmallows (we always had the multi-colored kind)
1/2 c Chopped pecans
1 1/2 c Cool Whip

 

Directions:

Combine the first four ingredients in a bowl, then mix in Cool Whip. Chill for 1 hour. Enjoy!

 

Melanie’s Not Yo’ Mama’s Banana Pudding – Courtesy of Paula Deen

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Here is a dish they will ask you to bring to every function from this point forward …

Ingredients:

1 (14 oz) can Sweetened condensed milk
1 (12 oz) Frozen whipped topping thawed, or equal amount container sweetened whipped cream
2 bags Pepperidge Farm Chessman cookies
6-8 Bananas sliced
1 (5 oz) box Instant French vanilla pudding
1 (8oz) package Cream cheese softened

Directions:

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until firm and ready to serve.