Ingredients: 3-4 large baking potatoes, peeled and thinly sliced 1/2 c. diced ham (optional) 1/2 c. diced onion 2 c. other veggies (celery, broccoli, garlic, asparagus etc.) 3. T flour 1 c. shredded cheddar (or other sharp) cheese 2 t. ground mustard 1 t. salt dash of pepper 3 c. milk
Directions: 1) Mix potatoes, ham, all chopped veggies, flour, mustard, salt & pepper & 1/2 c. of the cheese together in a large bowl. 2) Pour into buttered casserole dish. Pour milk over mixture & top with remaining shredded cheese. 3) Bake at 375 (covered) for 75 minutes (until potatoes are soft). 4) Uncover and bake 15 minute minutes. 5) Important: let sit for 30 more minutes before eating.
No offense to Philip, but sometimes he just can't keep up with my dessert obsession. Sometimes I need to make dessert for one; and here's a great way to do it! First, scoop cookie dough (could be homemade or store-bought) onto a pie plate (or other ovenproof dish) and bake it for about 9 minutes.
Second, top the hot cookie with ice cream (vanilla is good).
1 lb. ground beef 1 onion, diced 1 T. olive oil 3 cloves garlic, minced (sun-dried tomatoes & Italian seasonings) – optional 1 28 oz. can of diced tomatoes + enough water to make 4 cups total 1 10 oz. can tomato sauce ½ box lasagna noodles (raw & not no-boil) handful grated parmesan cheese 6-7 dollops of ricotta cheese (about ½ a container) salt & pepper
Directions: 1)Saute onion in 1 T. olive oil. After it browns, add minced garlic and sun-dried tomatoes and other spices (optional). 2)Add 1 lb. ground beef and mostly brown. 3)Add broken-up lasagna noodles. 4)Add tomato sauce, diced tomatoes and water. Mix to cover noodles. 5)Cover skillet, turn heat to medium. Stir noodles occasionally. Simmer 20-30 minutes (until noodles are soft). 6)Add grated parmesan cheese & dollops of ricotta cheese. Put on lid & warm. (You can turn the heat off, or to low) 7)Season again with salt & pepper & serve!
2 T. olive oil 1 ½ c. dry orzo pasta 2 ¼ c. chicken broth ½ an onion, chopped 2 cloves garlic, minced ¼ c. sun-dried tomatoes (chopped) ¼ c. frozen peas 2 handfuls fresh (or frozen) spinach, chopped ¼ c. cubed cheese (mozzarella, fontina, feta or combination of) ½ c. bread crumbs 1 T. thyme 2 T. butter
Directions:
Pre-heat oven to 365°
In a medium saucepan, sauté onions, garlic & tomatoes in olive oil until soft.
Add orzo & cook for several minutes.
Add chicken broth; bring to a boil, then simmer until orzo is soft (about 5 min).
Pour into small baking dish.
Add spinach, frozen peas cubed cheese & mix all together.
In the same saucepan, melt butter & add breadcrumbs & thyme. Brown for 2 min.
* 1 cup crushed cornflake cereal (measure after crushing) * 1 tablespoon fresh parsley, finely chopped * 1/4 teaspoon salt * 1 lb boneless skinless chicken breast half * 1/3 cup ranch dressing, plus more for dipping (homemade recipe below) * 2 teaspoons water * 1-2 teaspoon hot pepper sauce (optional)
Directions
1.Line a cookie sheet with foil and have ready to go. 2. Mix together cornflakes, parsley, and salt in a shallow dish. 3. Mix together the 1/3 cup dressing, water, and hot pepper sauce to taste in a large mixing bowl. 4. Cut each chicken breast into several long strips, trimming any fat. 5. Drop the chicken strips into the wet mixture and stir to coat well. 6. Roll each chicken strip (one at a time) into the crumbly mixture, coating well. 7. Set each coated strip onto the foil lined pan, leaving a little space between each. 8. At this point you can bake the fingers at 375 degrees, for about 20 minutes…or… To Freeze for later… 1. Freeze until firm- approximately 2 hours or so. (Once frozen, you can store in a freezer bag for 1 month), then store in airtight freezer containers. 2. When ready to serve, preheat oven to 425 degrees F. 3. Set frozen chicken fingers in a single layer on a lightly greased foil lined jelly roll pan (or large cookie sheet with sides)- approx 15x10". 4. Bake 18-20 minutes from frozen until no longer pink inside and outside is golden. 5. Serve warm with a bowl of dressing for dip.
Homemade Ranch Dressing ¾ c. mayo 3 T. buttermilk (I used 2 T. milk + 1 T. sour cream) 1 ½ t. sugar ¾ t. vinegar ¾ t. garlic powder ¼ t. salt ¼ t. paprika 1 t. parsley
Ingredients: Tortillas, summer veggies (zucchini, portabello mushrooms, onions, red, yellow or green peppers etc.), tomatillo salsa, feta cheese Tomatillo salsa: Cook 6-8 tomatillos in large pan of simmering water until soft (20 min.). Drain & transfer to blender (or food processor). Add 1 c. cilantro, 1/2 an avocado, 1/2 c. chopped onion, 2 T. fresh lime juice, 2 garlic cloves & 1 t. cumin. Blend all & add salt / pepper to taste. Directions: Fry the tortillas, top with sauteed veggies (in olive oil), salsa & feta cheese. Yes!
Directions: Fill an unbaked pie crust with fresh peach halves (or pieces). Top peaches with a mixture of 1 c. sugar + 1/2 c. flour. Then pour cream (or half & half) over the peaches & sugar mixture. (Don't use too much or it will be watery). Dot top generously with butter (about 1/4 stick) and place in 450 degree oven until crust sets. Reduce heat to 300 degrees and bake slowly until peaches are tender (about 45 minutes).
Ingredients: 1-1 1/2 lb. ground beef 1 T. onion handful of mushrooms 4 T. butter / margarine 1 c. milk 1 c. beef broth 1/2 t. salt 4 T. flour egg noodles
Directions: 1) Brown the beef. 2) In a separate pan, saute the mushrooms & onions in the butter. 3) When soft, add the flour & salt. 4) Then whisk in the broth & milk. Cook until thick. Serve the beef & sauce over cooked egg noodles.
Ingredients: Jumbo pasta shells ricotta or cottage cheese 1/4 cup parmesan cheese 1 egg 1 onion, chopped 2 handfuls spinach, chopped other chopped veggies (such as mushrooms, red pepper, broccoli etc.) 1-2 cloves garlic 1 jar spaghetti sauce 1-2 cups shredded mozzarella cheese
Directions: 1) Boil the shells in salted water until soft. 2) Saute onions, spinach, garlic & other veggies (optional) in olive oil until soft. 3) In another bowl combine ricotta (or cottage) cheese, parmesan cheese, egg & salt / pepper. 4) Combine 2 mixtures together, stuff them into the shells & place in baking dish. 5) Cover shells with spaghetti sauce & mozzarella cheese. 6) Bake, covered, at 350 until cheese is bubbly. Enjoy!
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