6 small potatoes
1/4 cup (half stick) butter or margarine
1/2 cup Parmesan cheese
1 Tbsp. dried parsley
Other herbs or spices, as desired (I suggest garlic flakes)
Preheat oven to 400 degrees farenheit. Put the butter in a 9×13 inch baking pan and place in oven while preheating. When butter is melted, spread it to cover the entire bottom of baking pan.
Sprinkle Parmesan cheese evenly over the butter, then sprinkle the parsley and any other herbs over the Parmesan cheese.
Wash potatoes and slice them lengthwise. Place cut side down in the baking pan and place in oven. Bake for 45 to 50 minutes. Allow to cool at least 5 minutes after removing from oven. If you don’t wait, the cheese might not stick as well.
Serve with a sour cream type of dip.
These potatoes are very easy to make . . . . no peeling!!! They will be great to have at any cookout. They would also be a great potato dish to take to a pot luck dinner.
Here’s how they looked first put into the oven:
You can see the layer of grated parmesan and herbs on the bottom of the pan. Also notice that six small potatoes fit nicely in a 9×13 pan.
Here’s a picture just out of the oven:
Remember, you have to wait a few minutes to take them out of the pan so the cheese will stick to them.
Here they are on the fancy platter. 😉 Those are my every day dishes – paper plates!
This has to be one of the easiest cakes I’ve ever made! Just 4 ingredients, and it’s a snap to put together. No frosting needed, either!
1 Chocolate Pudding Mix (Small Box)
1 1/2 cups Milk
1 Chocolate Cake Mix (I used Devil’s Food Cake Mix)
1 1/2 cups Chocolate Chips (I used Semi-Sweet Chocolate Chips)
Preheat oven to 350 degrees F. Spray a 9×13 cake pan with no-stick spray.
Combine chocolate pudding mix and milk in a mixing bowl. Using a mixer, beat until smooth. Add dry cake mix, and beat until well-combined. This mixture will be very thick.
Pour into prepared cake pan, and spread evenly. Scatter the chocolate chips over the top. Bake in 350 degree oven for 30-35 minutes. Cool (if you can wait that long) and cut into squares.
1 cup nonfat vanilla yogurt
1 cup pumpkin puree (canned pumpkin works great)
1 tablespoons granulated sugar
1 teaspoon pumpkin pie spice
Stir everything together in a large mixing bowl until completely combined (It’s best to stir by hand and not use a mixer). Churn the mixture in an ice cream maker* for a few minutes until it is a smooth, cool consistency.
If you do not have an ice cream maker, you can place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.
*Churn according to your ice cream maker’s instructions.
1 pound bulk pork sausage
4 cups cubed cooked turkey
2 cans (14-1/2 ounces each) beef broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4 medium carrots, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 teaspoons Italian seasoning
1/4 teaspoon cayenne pepper
Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings (3 quarts).
1 pkg. sugar cookie dough
Orange paste food color
2 oz semisweet chocolate, melted, cooled
1. Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Makes About 9 1/2 dozen cookies
8 oz. cream cheese
1/4 cup brown sugar
1 tsp. vanilla
Soften cream cheese and blend in the brown sugar and vanilla until creamy. You can use a fork to blend the ingredients, but using a mixer will help to prevent lumps in your dip.
Serve with apple slices. Other fruit slices, such as pears, also work well with this dip.
1 egg yolk, beaten
1/2 pound lean ground beef
2 tablespoons grated onion
1/2 teaspoon salt
6 slices bread
24 cubes Cheddar cheese (1/2-inch cubes)
In a bowl, combine egg yolk, ground beef, onion, salt and pepper. Shape mixture by teaspoonfuls into 24 balls. Remove crusts from bread; roll flat and cut into 1-1/2-in. rounds. Place meatballs on bread rounds; make a depression in each ball and fill with a cube of cheese, making sure bread is covered with meat mixture. Place on a baking sheet. Broil in preheated oven about 6 in. from heat for 3-5 minutes or until no pink remains. Garnish with ketchup, mustard, sliced green onions or sliced dill pickles if desired. Yield: 2 dozen.
1/2 cup quick oats
1/3 cup finely diced onion
1/2 cup chopped fresh spinach
1 lb ground beef
1/2 cup tbsp shredded Cheddar cheese
Salt and pepper to taste
4 hamburger buns
2 large tomatoes, sliced
1 avocado, sliced
In a large bowl, beat the egg. Add the next six ingredients and blend well with your hands. Form four patties. Place them on a grill and cook for 6 minutes on each side or to your desired level of doneness.
Place the burgers on buns and top with tomato and avocado slices.
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/3 cup water
1 cup fresh blueberries
1 cup fresh strawberries, halved (or sliced, if large)
1 cup fresh raspberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter
Pastry for a double-crust pie (9 inches)
Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
In a large saucepan, combine the sugar, cornstarch, cinnamon desired, salt and water; stir until smooth. Add the blueberries and bring to a boil; cook and stir for 2 minutes or until thickened. Set aside to cool slightly.
Gently fold the strawberries, raspberries, blackberries and lemon juice into the blueberry mixture. Pour into pastry; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake pie at 400° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
9 leftover dinner rolls
1 1/2 cups milk
1/3 cup sugar
1 teaspoon almond extract
21 ounce can peach pie filling
Cut rolls into 1/2 inch cubes. Place cubes in a sprayed 8-inch square baking pan.
In a bowl, combine eggs, milk, sugar, almond extract and 1 cup peach pie filling. Mix well. Pour over roll cubes. Press down with a spoon to make sure all of the roll cubes are covered with egg mixture; let soak for 30 minutes. Bake at 350°F 30-40 minutes.
Heat remaining pie filling and serve over warm pudding.