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Parmesan Baked Potato Halves

Parmesan Baked Potato Halves
I love these parmesan baked potato halves, they make the perfect side dish. This is my go to recipe for a potato side when we have company, they are super easy, delicious, and give you the benefits of a baked potato without all the mess on your plate! We especially love dipping these in a side of sour cream but ranch dressing is also REALLY good! This recipe has quickly become a fan favorite on our site, and for good reason! We have gotten so many great comments from our readers about how much they love these potatoes. They really are THAT good! Parmesan Baked Potato Halves Ingredients 6 small potatoes, scrubbed and cut in half 1/4 cup butter grated parmesan cheese garlic powder other seasonings (to personal preference) Instructions Preheat oven to 400 degrees.

Roasted Ranch Potatoes with Bacon and Cheese Okay. I realize that several of my recent posts have included bacon in some form or another. On one hand, I think it is partly due to the fact that a couple of weeks ago my grocery store had a killer deal (half off!) on thick, center cut bacon. Of course, I stocked up. On the other hand, I'm wondering if all the recent talk in the news about a pending bacon shortage has me scrambling to enjoy this salty, porky food as much as possible. Honestly, however, let's just admit that bacon is just so darn tasty! Last year we traveled from Michigan to Arizona for our son's college graduation. So, when I came across this recipe on food.com's website, it appealed to me in every way! And, by the way ... it is wonderfully simple! NOTE: I have shared this recipe on My Recipe Magic, which calculates the nutritional value. 2 pounds potatoes (unpeeled, washed and cut into chunks) 1/2 cup ranch dressing (bottled, not packet) 1/4 cup shredded cheddar cheese, plus more for topping (if desired) Remove foil.

The Best Macaroni and Cheese I've Ever Made We make a lot of mac and cheese at my house. Not the orange, powdery mac and cheese, but the real stuff. The winter makes mac and cheese some how imperative in one’s weekly diet. Well, maybe not at your house, but it most definitely is at ours. Despite my endless attempts at making totally fabu mac and cheese (and believe you me, there have been more than a few), I can hands down say that this weeks most recent recipe was a superb victory. The Best Macaroni and Cheese Ever1 (8-ounce) package elbow macaroni, cooked and drained 2 tablespoons butter 1 clove garlic, crushed 1 teaspoon onion powder 2 cups whole milk 1/4 cup all-purpose flour 6 cups sharp cheddar cheese 2 cups panko breadcrumbs 1/2 cup butter, melted Preheat oven to 400 degrees. In a small bowl, stir together the breadcrumbs and melted butter.

Baked Potatoes...Sort Of When I asked my husband what side dish he wanted with simple grilled chicken breast for dinner tonight, he wasn't sure, until I said, "How about twice baked potatoes?" "Yeah! That sounds great. Unless..."" Twice-Baked Potatoes in a Dish and Potato Skins 9 medium russet potatoes4 ounces cream cheese1/2 cup sour cream4 tablespoons butter3 cloves garlic, finely chopped1/2 to 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 to 1/2 cup milk (if potatoes are too thick)1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried2 1/2 to 3 cups shredded cheddar cheesecanola oil to fry insour cream, if desired3 green onions, sliced Preheat oven to 350° Fahrenheit. When potatoes are done, cut in half and carefully scoop out insides, leaving about a 1/4-inch layer of potato inside. For the Twice Baked Potatoes in a Dish: Place potato insides in a large bowl or the bowl of a standing mixer. Spray a large casserole dish with non-stick cooking spray. For the Potato Skins:

Seasoned Roasted Potatoes Things I’m into right now: Eye cream Champ Cones Ann Taylor Loft sales Patios Humidity Shorts Oil of Olay Moisturizer Mangoes Flavored beers Lone Survivor Pretending I don’t like candy anymore Grilling Yes, apparently I’m into grilling so much that in the past two weeks I’ve used up all the propane in my grill’s gas tank – before the season has really even begun! Thank goodness for Griddlers! In just about the same amount of time, I was able to whip up the exact feast I had planned on giving a good kiss with the grill tonight, right inside my kitchen. The basis for the BBQ was this, um, JUG of Big Daddy’s BBQ Sauce that’s currently hogging what I swear feels like 1/4 of our fridge. Ben picked it up at the BBQ Festival we went to last week, and is a wee bit obsessed. Case in point: I found a rack of ribs in the freezer earlier this week and said, “Hey maybe I’ll bake some BBQ ribs this week!” I mean! Talk about summer classics! Simply use a heavy-bottomed glass, pan or um…something else heavy? Chicken

Canadian Moms Cook: Taco Pasta Bake Updated with a more straight forward Ingredient list and directions - let me know when you try it! Recipe Ingredients:1/2 - 3/4 of a bag of large noodle pasta like ziti approx. 1lb of ground beef1 pkg/envelope of taco seasoning1C water1/2 pkg of cream cheese (about 4oz)1 1/2C shredded cheese (I used marble)Directions: 1. boil pasta until just cooked, drain, run cold water over it 2. brown ground beef 3. mix together taco season and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced 4. add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, remove from heat 5. put pasta in your casserole dish or pot, mix in 1C of the shredded cheese 6. top pasta and cheese with beef mixture, gently mix until the pasta is coated 7. top with remaining 1/2C of shredded cheese 8. bake at 350 uncovered for approx 30 minutes Here's my original post with photos, let me know if you have any questions, and enjoy! Step 4: Step 6:

Baked Baby Carrots My sisters are insane and beautiful and hilarious and absolutely delightful to be around when they aren't being bitchy. They are equipped with an innate ability to have fun wherever life might take them, they march to the beat of their own drummers, and they don't mind telling you to buzz off if you don't agree. They do things like marry a handsome foreigner in a quickie ceremony at the courthouse without telling anyone, pick their colleges out of a hat, or get auctioned off as a date on the local radio station... and those are just the things I'm allowed to tell you. That wasn't fair... there may be a tiny, itsy bitsy bit in there, but for the most part, all of the cooking genes came my way. To remedy this a bit and provide an excuse for my family to have dinner all in one place before Elise returns to school, I decided to teach them how to cook. The Menu Baby Greens with Toasted Pecans, Feta, Apples, Craisins & Homemade Vinaigrette Sauteed Chicken in White Wine Sauce Baguette

True Lemon-Herb Roasted Potatoes Cream Cheese Enchiladas Cream Cheese Chicken Enchiladassource: slightly adapted from On My Menu 5 ounces cream cheese, softened 1/4 cup sour cream 2 cups prepared salsa 1 cup shredded cheddar cheese, divided1 cup shredded pepper-jack cheese, divided2 cups cooked shredded chicken 1 cup frozen corn kernels, thawed 1/2 teaspoon chili powder 1/4 teaspoon cuminSalt and pepper4 scallions, thinly sliced 8 8-inch flour tortillas 1. 2. 3. 4. 5. Caramel Apple Cake This Caramel Apple Cake recipe has been adapted from Paual Deen's, "The Lady and Sons" cookbook. It is a delicious cake for fall, so fitting for a carry in. Yes, without a leavening agent it works! It is a tried and tested recipe. Ingredients:2 1/2 cups sugar3 eggs1 1/2 cups vegetable oil 3 cups all-purpose flour2 teaspoons vanilla1 cup chopped walnuts (I omitted) 2 1/2 cups apples, canned or fresh (diced) Preheat oven 350 degrees. Caramel Topping: (I cut all of this recipe in half, it was just way too much butter and sugar.) 1 1/2 stick of butter 1 cup of brown sugar 1/8 cup of milk Heat all ingredients together over medium heat.

Roasted Red Potatoes with Smoked Paprika If I had to pick a favorite way to prepare potatoes, it would have to be roasting them. I love how they get perfectly crisp on the outside, but still soft on the inside. And I love seasoning them up real well too; potatoes can be like a blank canvas with endless possibilities with help from your spice cabinet. These roasted potatoes not only look pretty thanks to a generous dash of smoked paprika, but they taste great. Smoked paprika has become one of my favorite spices to play with, it always gives food such a warm and subtle smoky chili flavor but without totally overpowering it. Enjoy these potatoes as a simple and healthy side dish to burgers, grilled or braised meats or as a hearty addition to a vegetable plate. Roasted Red Potatoes with Smoked Paprika A simple side dish enjoyed by all. Ingredients Instructions Preheat your oven to 425 degrees.

Pesto Poppers | three square chef I love bite size appetizers! The Plzak's had a birthday party this past weekend and I was asked to bring a dish. I created these poppers from what I had on hand in my kitchen (love that). Photographed are the pesto and mozzarella cheese poppers but I also made then with roasted red peppers and mozzarella cheese and they were equally as good. Really the types of fillings are endless! Pesto Popperswifeplzak originalyield: approx 20 1 sheet puff pastry fresh mozzarella pesto toothpicks Preheat oven to 400F. Roll out the puff pastry and using a 2 inch round biscuit cutter, cut out circles. Pull all sides together and attach with two toothpicks per popper.

Mom's Favorite Italian Style Potatoes You can also try variations of these with ranch dressing, melted cheese and bacon on ....delicious. Also try chili cheese fries, chili and melted cheese on top.... We just love them plain as shown. These were always a big hit with any meat for a side dish. Roasted Potatoes with Herbs You will need, a large cookie sheet lined with aluminum foil, spray with non stick oil. Cut up six large potatoes and slice lenght wise like steak fries. In a large bowl, add 1/4 cup of oil over the top of the potatoes stir making sure they are well coated. Sprinkle with 1/4 teaspoon each, garlic powder, salt, pepper, oregano, basil, parsley.

Roasted Sweet Potato Salad with Red Pepper Vinaigrette Here is another potato-vinaigrette combo: The red pepper dressing is tart, sweet, and spicy, with a touch of cumin. This is best served warm or at room temperature, though of course you can refrigerate and serve it up to a day later, as long as you take it out of the refrigerator beforehand to take the chill off. 4 large sweet potatoes ½ cup extra virgin olive oil Salt and freshly ground black pepper 1/4 cup red wine vinegar or sherry vinegar 1 medium red bell pepper, cored, seeded, and ¬ quartered 2 teaspoons ground cumin 1 tablespoon grated orange zest (optional) 1/2 cup sliced scallion 1/2 cup minced fresh mint or parsley leaves 1 or 2 fresh minced chiles (jalapeño, Thai, serrano, or habanero), or to taste 1/4 cup raisins (optional) Preheat the oven to 400˚F. Peel the sweet potatoes and cut them into bite-sized pieces.

Campfire Potatoes Photo at Epicurious photo by Sian Kennedy yield Makes 4 to 6 servings Garlic, herbs, and potatoes are enclosed in foil packets and grilled. Preparation Place potatoes in medium saucepan. Arrange four 12-inch squares aluminum foil on work surface. Prepare barbecue (medium-high heat). Calories722 Carbohydrates150 g (50%) Fat8 g (12%) Protein17 g (35%) Saturated Fat1 g (6%) Sodium4,477 mg (187%) Polyunsaturated Fat1 g Fiber19 g (76%) Monounsaturated Fat5 g Cholesterol0 Reviews write your own review I've been doing a recipe similar to this for years, using butter instead of olive oil. recipe at a glance type: Kid-Friendly, Vegetable main ingredients: Root Vegetable, Vegetable, Potato, Garlic, Herb dietary considerations: Vegetarian, Low Fat, Low Cholesterol, Vegan holiday/celebration: Tailgating, Father's Day, Grilling, Superbowl, Picnic, Party, Family Reunion, Fourth of July, Potluck

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