3 pounds of potatoes quartered
1/4 cup veg oil
3 tsp. Minced garlic
1 tsp oregano
1/2 cup Parmesan cheese
Preheat oven to 400º. Mid potatoes, oil garlic and oregano. Gently toss in the cheese.
Place on baking sheet covered with foil and bake for 20 minutes. Sprinkle the remaining cheese onto the potatoes and bake another 20 minutes. Check for doneness, bake longer if needed.
Garnish with chopped fresh parsley if desired. Serve.
I cut the recipe in half.
These won't last long on your appetizer tray. Light and delicious.
4 ounces of cream cheese
1/4 cup ranch dressing
2 Tbl. Fresh dill ( I used 1 TB dried)
3 - 4 cucumbers (I like English cucumbers, seeds are small)
About 15 cherry or grape tomatoes halved
Mix cream cheese with dressing and dill. Spoon into pastry bag with star tip.
Wash cucumber, remove peel in striped manor. Scoop out a half moon crater of seeds from cucumber.
Pipe cream cheese mixture into crater of cucumber. Use enough to leave a mound on top. Sprinkle a little paprika on top for color if you want. Top with half cherry pushed slightly into cream cheese, seed side up or down, which ever you like. Serve cold.
Best if chilled a bit before serving.
So refreshing on those hot summer days.
4 to 6 ounces of 100% pineapple juice
2 cup frozen strawberries or raspberries
1/2 cup vanilla ice cream or frozen yogurt
Pour juice, berries and ice cream in a blender
Blend on high until smooth. Add more juice or berries to reach your desired consistency
Pour into glasses, serve, and enjoy
Leftovers can be stored in freezer, covered. To use, thaw at room temp for about 10 minutes.
2 eggs
4 Tbl milk
3 Tbls. Flour
1 Tbls. Shredded cheese
1 tsp baking powder
Salt and pepper to taste
Red and yellow peppers
Zucchini
Onion
Oil
Cut veggies into small pieces and fry in oil,
Pour two eggs in bowl, add salt and pepper and mix. Add milk, cheese, flour, baking powder and mix well.
Add the cooked veggies and mix again. Fry the pancakes in oil until golden brown. Enjoy.
1 1/2 cup flour
4 Tbls. Cornstarch
2/3 cup sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2/3 cup buttermilk
2 eggs
2 Tbls melted butter
2 tsp vanilla
Topping
6 Tbls melted butter
1 cup sugar
2 tsp cinnamon
In medium to large bowl, combine flour, cornstarch, sugar, baking powder, salt, cinnamon and nutmeg.
In a small bowl, mix buttermilk, eggs, melted butter and vanilla.
Mix wet and dry ingredients together until just combined.
Grease a donut pan and divide batter into each well.
Bake in 375º oven for 10 to 12 minutes or until browned
While doughnuts are baking combine the sugar and cinnamon in a small bowl. Melt butter in a separate bowl.
When doughnuts are out of the oven dip into melted butter than cinnamon and sugar mixture.
**Makes one dozen doughnuts.
2 Tbs. canola oil
3/4 c. diced onion
1 tsp minced garlic
2 cups uncooked rotini or penne pasta
14.4 oz can petite diced tomatoes
1 1/2 c chicken broth
1/2 c bbq sauce
1 1/2 cp shredded chicken
1 1/2 cup cheddar jack cheese
1/2 c fried onion (Frenchs)
1 Tbs freshly chopped cilantro (optional)
Heat oil in large skillet on med. heat. Sauce the onion until tender, then add the garlic and stir. Be careful not to burn or scorch the garlic.
Add the pasta, tomatoes, chicken broth, and bbq sauce, and chicken to the skillet. Stir to combine and bring to slight boil. Reduce heat and simmer on low stirring occasionally until pasta is tender. It takes about 15 to 20 minutes.
Spread the shredded cheese on top, and cover to melt the cheese. Top with the friend onion strings, a little cilantro (optional) and drizzle with bbq sauce.
2 cups oatmeal
1 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1/2 cup coconut
1 teaspoon baking soda
1/2 teaspoon salt
1 cup melted butter
Center
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1/2 cup peanut butter
1 cup M&M'
1 cup chocolate chips
Combine oatmeal, brown sugar, flour, coconut, baking soda, and salt; add melted butter and stir until moist (the mixture will be crumbly). Reserve 1 1/2 cups and press remaining crumbs into a greased 13X9-inch baking pan
Bake 12 minutes at 375°F.
Combine milk and peanut butter and carefully spread over baked crust. Sprinkle on M&M's and chocolate chips. Sprinkle reserved crumbs over chocolate pieces and lightly press crumbs down.
Bake 20 minutes, or until golden brown. Cool completely before cutting.
