Mozzarella & Potato Pie I already expected a lot of laughs when I got a package from my girl Teri. Why? Oh, I don’t know. Call it gut-feeling, call it intuition, call it a sixth-sense. Or maybe it were the S.L.U.T napkins (stressed-out ladies unwinding together) she mailed me some time ago. Now that’s Teri for ya. What I didn’t expect was this beautifully old ‘The Southern Junior League Cookbook‘ filled to the brim with mouth-watering recipes that she put into the package as well. I flipped through recipes all afternoon and stumbled on a few (well, a lot, actually) of them that were right up my alley. Now this one’s amazing: a fluffy mashed potato pie topped with creamy mozzarella, tangy tomatoes and Italian herbs. Ingredients: 2 pound potatoes 1/2 pound fresh mozzarella balls 1/2 cup grated Parmesan 3 tomatoes 1 oz butter 1/4 cup milk 1 tsp oregano 1 tsp basil pepper & salt to taste Optionally: nutmeg Directions: Isn’t it gorgeous? I’ve added 1 oz of butter and 1/4 cup warm milk and kept mashing. And Teri?
Rain or Shine In Oregon, the only month in which you can depend on good weather, is the month of August. Weddings, camping trips, hikes and outdoor adventures always fill up the month of August in Oregon. And, while the rest of the country is busy starting school, Oregon prolongs the start of school until September - allowing it's students to fully enjoy a true summer vacation. I'm a little behind on this month's Recipe Swap... between celebrating our anniversary at Bryce Canyon over the 1st, and participating in Mindy Mae's Market the following weekend. The weather is the sole inspiration for this month's recipe swap, since many activities and most schedules in Oregon are dependent on the weather, though really, we just learn to do and love doing, everything in the rain. Plus, since we don't get all that much sun anyway, we have to improvise to get our fill; so this month's recipe swap is all about s'mores! #4: Campfire Cookies, by Fahrenheit 350° (oooh! Now, it is your turn!
Oven Baked Parmesan Seasoned Fries These fries ROCK plain and simple. Funny how one would still call them "fries" when really they are not "fried" in anything. Nope, these fries are too sophisticated for greasy oil, and much like a skinny swim suit model they prefer to be lightly oiled, slightly accentuated by a few minor spices and baked lying on a cookie sheet basking in the golden glow of the oven, BUT the one thing that sets these fries apart from the skinny swim suit model is that you can actually LOVE them instead of secretly hating them :) When we were still in PA, my neighbors RAVED over them and I mean RAVED! They could smell the wonderful aroma coming from the windows in the spring and would say "Oh my gosh" someone is cooking something that smells delicious! I once made the mistake of calling them "healthy French fries" and very promptly these little fry guys lost their appeal— that is UNTIL they tasted them!!! Oven Baked Parmesan Seasoned Fries NOTE: The amounts listed are for every one pound of fries.
Best Rolls Ever This is Lynn here. I just have to tell everyone that I have the BEST sister ever! Why, might you ask? I have been falling in love with my mixer and using it non-stop. Ingredients:2 c warm water2/3 c nonfat dry milk powder2 Tbsp dry yeast1/4 c sugar2 tsp salt1/2 c butter1 egg4 1/2- 5 c all purpose flour Directions:In a Kitchenaid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.Mix on low speed until ingredients are wet, then 2 minutes at medium speed.Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed. 9. 10. 11. 12. 13. 14. 15. 16. And if you're new to making rolls (which I was until just a few months ago) there are some great tips that you can find on my friend, Ali's website HERE. So get baking to warm up your home and your tummy during this VERY cold winter! Feel free to "Pin" to your heart's content!
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.
Flour Tortillas - 3 WW Points Plus 30 years since High School that is! It has actually been more than 30 years since I made homemade flour tortillas. The last time I made homemade tortillas I was in 9th grade and we made them in my home economics class! As many of you regular readers know, Grumpy is not a fan of Mexican food. When I mentioned on Facebook that I was making these and we were going to have Chicken Fajita's for dinner my ever faithful blogging friend Cristine just had to comment. Actually, it was because of a Facebook Event and one of my blogging friends Natashya of Living in the Kitchen with Puppies - that I made a spur of the moment decision that I was going to make those flour tortillas and we were going to have Chicken Fajitas, whether Grumpy liked it or not. The tortillas were awesome. Tell me, What recipe do you use for a fajita filling? print recipe Flour Tortillas May-19-2010 Rick Bayless Recipe Ingredients Instructions Combine flour and shortening in a large mixing bowl. Details
Sketch-Free Broccoli and Cheese Soup | Peas and Crayons: Sketch-Free Broccoli and Cheese Soup Oh yes. Last week I threatened promised that I'd share one last soup recipe from my soup-a-palooza recipe testing. You can pretend to be surprised, but I'm banking a few of you stopped by today for that very thing. Since downing a big bowl of the stuff at Panera last week, I haven't been able to get broccoli and cheese soup off my mind. Speaking of eating real food, Panera Bread has a similar philosophy with their menu! The hardest part isn't the drive... or the scheduling... I won't name any names, but I will give you soup! Sketch-Free Broccoli and Cheese Soup ingredients one bunch of fresh broccoli [enough for a few cups of chopped tops] 2 cups vegetable [or chicken!] 1/2 cup of sharp cheddar cheese, plus plenty extra for topping [freshly grated] 1 heaping cup of regular gouda cheese [freshly grated, rind removed] 1 cup of shredded carrots [or a little extra!] 1 small white onion [about 2/3 cup or 1 cup, chopped] 2 large cloves of garlic, minced 1 cup half and half [or heavy cream]
chicken pot pie Spinach and cheese lasagna rolls I originally saw this photo on Pinterest....ummmmm, yeah. I'll have that. I do follow Gina's blog though, so this must've been back in the archives where I never happened upon it until now. Isn't Pinterest just the best! Anyway, if you want to check out more of Gina's skinny recipes, click HERE! I followed the recipe, but not really to a T. I wilted the spinach with a tiny bit of butter and 3 cloves of minced garlic in the microwave for about 2 minutes, stirring every 20 seconds. My lasagna noodles were boiled ahead of time and cooled off, so I laid them out on the table and started spooning the filling onto them. Roll 'em on up! And place them in your greased baking pan... Now...you know me. Pour the sauce on top, and sprinkle with fresh parmesan cheese and crushed red pepper to give it a little kick in the pants. Either throw it in the fridge to bake when you're ready for it, or throw it in the oven right away to chow on immediately.
Parmesan Chicken (Updated September 2008) I've been working my way through the recipe archives, updating my earliest recipes with better photos and sometimes better instructions too. What I remember about this version of Parmesan chicken is how the chicken is marinated in olive oil, garlic, and a little dried poultry seasoning all day before it's coated with whole wheat bread crumbs and Parmesan and baked. I got this recipe from a blog that no longer exists, and when I made it again recently to take these photos, I still loved the way this chicken turned out. If you're a South Beach Dieter, maybe the hardest thing about the recipe will be finding 100% whole wheat bread crumbs, but you can make your own bread crumbs from 100% whole wheat bread. If you're someone like me who doesn't use a lot of bread crumbs, store leftovers in the freezer until you're ready to make this again. Trim the chicken and make small slits the length of the chicken to help the marinade penetrate. Instructions: Blogger Disclosure:
Shepherd’s Pie Recipe If you like this recipe then PIN IT on Pinterest Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE Not to sound bossy or anything but you must make this recipe – plain and simple. What You Need 1 pound ground beef 1/3 cup ketchup 1 teaspoon Worcestershire sauce 1 Cup of Chopped Onions 1 clove of minced garlic 8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed 1/4 cup (1 ounce) shredded Cheddar pinch of paprika pinch of salt 1 Tablespoon of Olive Oil 1 teaspoon of pepper What To Do Preheat oven to 400 In a skillet heat oil and cook the onion for 10 minutes then add garlic for one minute. To the skillet add ketchup, Worcestershire; vegetables and cook for one minute. Spoon mixture into a baking dish Mix cheese into the potatoes and spread over the beef Enjoy Stunning Shepherd's Pie : Main
Homemade Pretzels I don't get to the mall nearly as much as I use to, but when I do, one of my favorite things to do is to get a soft pretzel while shopping. Soft pretzels are one of those little delicacies in life that I'm not sure I can get enough of. So when Lee told me that he was going to make soft pretzels for the Super Bowl, I was psyched! We did a test run the Friday before and we ate the whole batch in one night. Here's what you need: Mix the melted butter, warm water, yeast and sugar in a mixer with a dough hook. When the yeast is ready it will look like this: Mix in the salt and flour mix in batches on low speed until combined, then on medium speed until the dough forms a ball and comes away from the bowl edges. Take the dough ball out onto a flat surface and knead for about 2 minutes. In a bowl, put some oil and rub all over. Place a towel over your dough and place in a warm place for 1 hour to let rise. After an hour, this is what your dough should look like. Ingredients: Directions:
Pumpkin Alfredo with Cheese Tortellini Just when you thought Alfredo Sauce couldn’t get any better… I warned you last week… I am in full Fall mode over here in the Family Fresh Meals household. This delightful recipe was inspired by last month’s Food Network Magazine. Best food mag ever, don’tcha’ think?! This recipe has family friendly written all over it. XO Corey Here is what you need (Serves 4) - 18 oz cheese tortellini - 1 TB salted butter - 1 small shallot, diced - 1/2 Cup canned pumpkin - 1/8 tsp of grated nutmeg - 1 & 1/4 cup heavy cream - 1/4 cup shaved or grated parmesan cheese - salt and pepper to taste - optional fresh parsley for topping. 1. 2. 3. 4. Pumpkin Alfredo with Cheese Tortellini Ingredients 18 oz cheese tortellini1 TB salted butter1 small shallot, diced½ Cup canned pumpkin⅛ tsp of grated nutmeg1 & ¼ cup heavy cream¼ cup shaved or grated parmesan cheesesalt and pepper to tasteoptional fresh parsley for topping. Instructions Cook tortellini as the label directions. Do you love Family Fresh Meals?