This is a very easy, very tasty recipe that is a winner for everybody! You can alter the amounts of seasonings and topping to suite your taste (I'm a cheese-aholic and like to add piles of extra cheese!)
2.5 pounds russet potatoes 4 tablespoons butter 1/2 cup milk salt and pepper 1 + 1/2 cups shredded sharp cheddar cheese 4 slices cooked and crumbled bacon 2 green onions, and sour cream for garnish Peel and cube the potatoes. Add to a large saucepan and cover with water. Bring to a boil and simmer until fork tender about 20 minutes. Drain and add them back to the pan set over medium heat to cook off any excess water, stir for about 2 minutes then remove from heat. Add the butter, milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Mash with a potato masher. Mix in 3/4 cup cheddar cheese. Preheat oven to 400 degrees F. Grease a non-stick 15 x 10-inch (or similar size) baking sheet with oil from edge to edge making sure to get the sides too. Spoon the potatoes out onto the pan and spread them evenly from edge to edge. Sprinkle the remaining cheese over the top. Bake about 45 - 50 minutes until the bottom and edges are browned and crispy. Sprinkle the bacon and onions over top. Cut into squares and serve with sour cream.
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This is a recipe that I came up with by taking ideas from several other recipes. It also works great for fish as well!
1 cup panko crumbs 4 cups hard pretzels, coarsely crushed 1/2 cup neutral tasting olive oil 1/2 cup Dijon mustard 1/3 cup honey 1/4 cup water salt and pepper 1/2 cup all-purpose flour 4 - 5 pork chops, boneless or bone-in Preheat the oven to 400° F. Lightly grease with oil a large, non-stick baking sheet or roasting pan. Mix with the panko crumbs and crushed pretzel bits in a bowl. Add the oil, mustard, honey and water to a bowl and mix until smooth. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey. Season the chops with salt and pepper. Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish (add more as needed). Working one at a time, dredge the pork chops in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed. Place on greased baking sheet. Bake 16 - 25 minutes depending on their thickness/size or until cooked through. Let the pork chops sit 5 minutes before serving with the remaining honey mustard dressing These bars are absolutely irresistible!! The recipe sounds complex, but it's a lot easier to make than it looks! Trust me, it's completely worth it!
Crust 1 cup butter, softened 2 cups flour ⅓ cup sugar ¼ teaspoon salt Filling 1½ cups corn syrup (Karo) 8 oz semi sweet chocolate 1 cup sugar 4 eggs ½ teaspoon almond extract 1 teaspoon vanilla extract 2 cups chopped pecans Topping 2 tablespoons brown sugar ½ teaspoon cinnamon 1 tablespoon butter ½ cup chopped pecans Preheat oven to 350 degrees. Line a 9x13 pan with foil and spray well with cooking spray. Combine crust ingredients with a mixer on medium until crumbly. Press into prepared pan. Bake 20 minutes. Meanwhile, heat corn syrup and chocolate over low heat just until the chocolate is almost melted. Remove from heat. Combine sugar, eggs, almond extract and vanilla extract. Whisk into the chocolate mixture. Fold in pecans. Pour pecan mixture over crust. Combine topping ingredients and sprinkle over top. Bake 35 minutes or until edges are firm and center is still slightly soft. Cool completely. These potatoes are super delicious and a snap to make when you're pressed for time!
4 medium potatoes, scrubbed (not peeled) 4 tablespoons olive oil ¼ teaspoon garlic powder, onion powder & pepper ½ teaspoon parsley salt to taste 4 tablespoons fresh parmesan cheese, divided Preheat oven to 450 degrees and line a pan with parchment paper. Slice potatoes ¼" thick and toss with olive oil seasoning and 2 tablespoons of parmesan cheese. Bake in a single layer about 30 minutes or until browned, flipping potatoes after 15 minutes. Once browned, top with remaining 2 tablespoons parmesan cheese and bake an additional 5 minutes or until cheese bubbles and browns. After having this dish in a local restaurant a few years ago, I became obsessed with copycatting the recipe. This is the closest I can get, and it's so incredibly delicious!
Chicken: 1 + ½ cups pecans ⅓ cup mayonnaise 1 tablespoon dijon mustard coarse salt and fresh black pepper 4 boneless, skinless chicken breasts Dipping Sauce: ¼ cup maple syrup 3 tablespoons Dijon mustard 1 teaspoon rice or white vinegar 2 tablespoons mayonnaise Preheat oven to 400 degrees F. Grease a large baking sheet with sides or a 9 x 13-inch baking pan. In the bowl of a food processor pulse the pecans until finely chopped or place them in a ziploc bag, set them on a flat surface, cover with a kitchen towel and pound into crumbs with a meat mallet. Pour them into a wide, shallow bowl. In a small bowl whisk the mayo and mustard together. Season the chicken with salt and pepper. Using a spoon or pastry brush coat the tops and sides of the chicken with the mayo mixture. Dredge in the pecans, patting them on to help them stick. Place on the baking sheet pecan side up. Bake 25 minutes or until cooked through.If the pecans start to get too dark cover the pan with foil. Meanwhile whisk the maple syrup, mustard, vinegar and mayonnaise together until well combined. Add a couple dashes of salt and pepper. Refrigerate. Let the chicken sit 5 minutes before serving. Drizzle the sauce over it or serve on the side for dunking. These crumble bars are made of vanilla cake covered in strawberries with a double crumb topping and vanilla glaze.Absolutely scrumptious!
For the crumb topping: 8 tablespoons (4 ounces) unsalted butter, melted 1/4 cup light brown sugar 1/4 cup granulated sugar 3/4 cup all-purpose flour For the Strawberry Topping: 2 cups sliced strawberries 1 tablespoon fresh lemon juice 1 tablespoons sugar For the Cake: 2 cups (8 ounces) all-purpose flour, sifted (measure first then sift) 1 tablespoon + 1 teaspoon baking powder 3/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup + 2 tablespoons granulated sugar 5 + 1/3 tablespoons unsalted butter 1 large egg 2/3 cup buttermilk (or milk + 1/2 Tbsp vinegar, stir and let sit 5 min) 2 teaspoons vanilla extract whipped cream or vanilla ice cream, for serving For the Glaze: 1 cup confectioners' sugar, sifted 1 - 2 tablespoons milk 1/4 teaspoon vanilla extract Preheat oven to 400°F. Line a 9 x 13-inch baking pan with parchment. Make the topping: In a medium bowl mix together all the topping ingredients with a fork until well-combined. Cover with plastic wrap and set in freezer. Make the strawberry topping: Add the strawberries to a medium bowl and toss with lemon juice and sugar. Set aside. Make the Cake: In a medium bowl whisk together the flour, baking powder, salt and cinnamon. In a large mixing bowl or the bowl of a stand mixer beat sugar and butter together on medium speed 2 minutes. Beat in egg. On low speed beat in 1/3 of the flour mixture then 1/2 the buttermilk. Repeat again ending with the flour. Stop to scrape down the sides of the bowl as needed. Beat in the vanilla. Spread the dough out in the bottom of the pan. Pour the strawberries and juice on top and spread out evenly. Using your hands crumble the topping over the strawberries. Bake until the top is golden brown and a cake tester comes out clean 30 - 35 minutes. Make the Glaze: Whisk the glaze ingredients together in a small bowl until smooth and creamy, adding more milk or confectioners' to get the right consistency. Drizzle over top of the cake. Serve warm or cold with whipped cream or ice cream. These oven-roasted potatoes have a little kick to them and are packed with flavor! They're not spicy though!
2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch pieces 2 - 4 tablespoons olive oil, divided 1/2 teaspoon chile powder 1/2 teaspoon sweet or smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon red pepper flakes salt and pepper Place the potatoes in a large bowl and cover them with cold water. Let sit 1/2 - 1 hour. Preheat the oven to 425 degrees F. Generously grease a large, rimmed cookie sheet with 1 - 2 tablespoons of oil. Drain the potatoes, rinse them and pat dry with paper towels. Place them on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil into the potatoes with your hands. In a small bowl mix the chile powder, paprika, cumin and red pepper flakes. Sprinkle it over the potatoes and then massage it into the potatoes with your hands. Spread them out in one layer and season well with salt and pepper. Bake 25 - 30 minutes. Remove the pan from the oven and turn the potatoes over. Bake 15 - 20 more minutes until potatoes are rusty-brown and fork tender. Serve immediately with more salt and pepper if needed. They're also good with a little sour cream for dipping This is a recipe that my mom made countless times for us growing up. It was one of my absolute favorites and I'd always love to help her make them!
1 + 1/2 pounds chicken cutlets salt, pepper and garlic powder 3/4 cup panko crumbs 3/4 cup seasoned bread crumbs 2 eggs 1/2 cup all-purpose flour 2 rounded tablespoons Dijon mustard 1/3 cup chicken broth (I just use water and 1/2 a buillon) 1/2 cup heavy cream 4 ounces thinly sliced deli ham 4 ounces sliced Swiss cheese oil toothpicks Pre-heat oven to 400. Heat a large skillet with about 1/2 inch of oil. In a large bowl, mix the panko and bread crumbs together. In another bowl beat the eggs with a tablespoon of water. Put the flour in another bowl and season with salt, pepper and garlic powder. Pound the chicken flat with a meat tenderizer hammer (but don't tear it up!!) Season the chicken with salt,pepper and garlic powder on each side. Place a slice of ham and a slice of cheese in the middle of each and then roll up. Secure with toothpicks, making sure to tuck the ends where the cheese won't bubble out. Coat each chicken piece with flour, dust excess off then dip in the egg allow excess to drip off then coat with the crumbs patting them on with your hand if needed. Place in pan and fry each side until a nice golden brown. Place on a baking sheet and bake for about 10-15 minutes to finish up cooking. *If you're happy with them straight outta the frying pan, you can skip the baking!!* For the Sauce: Whisk the mustard and chicken broth together in small skillet over medium - high heat. Bring it to a simmer and cook 1 minute stirring often. Slowly whisk in heavy cream and bring back to a simmer. Simmer until thickened, stirring often about 3 minutes. This is a super easy pasta dish that even my picky six year old loves!
1 pound of penne pasta 6 strips of bacon, diced 2 tbsp all-purpose flour 1 packet ofranch seasoning mix 2 cups milk 1 tbsp butter Salt and pepper 2 boneless skinless chicken breasts (cut into pieces) 1 cup shredded cheddar cheese Start by cooking your pasta, draining it, and setting it aside. While you are making your noodles; cook your bacon on a skillet, drain the grease but keep 1 tablespoon of bacon drippings in the pan. Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook until no longer pink/browned). Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk. Stir until it is bubbly and thick. Add the cheese and half of your diced bacon pieces to the pan; stir until melted. Combine the sauce and pasta noodles together – add salt and pepper to taste. Top off the dish with the extra bacon pieces and ENJOY! These yummy bars are so easy to make! Sprinkle them with coarse sugar on top for a little extra sparkle and sweetness!
1/2 cup unsalted butter, softened 1/3 cup firmly packed light or dark brown sugar 1/2 teaspoon vanilla extract 1 & 1/4 cups all-purpose flour 1/4 cup + 1 tablespoon chopped pecans, divided 2-3 teaspoons coarse sugar (may substitute granulated sugar) Preheat oven to 350°. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides. Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and combine. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly. Press dough into bottom of prepared pan. Sprinkle top with 1 tablespoon pecans and coarse sugar. Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars. |
About MeI'm a Texas gal with a wonderful husband, an amazing six year old son, and an adorable newborn baby boy! Archives
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