FRIED POTATOES AND ONIONS

These taters are not only great for along eggs but also great as a side dish.

 

INGREDIENTS:

oil to wet the entire bottom of your pan

2 tbt salted sweet cream butter

1 lb Idaho Russet or Red potatoes

Salted water

½ medium-sized sweet onion like Vidalia

Salt and Pepper to taste

Garnish with paprika and fresh basil

 

Over medium heat, heat a hefty 9" cast iron skillet.

Drizzle the oil into the skillet, along with the butter. Permit this to heat until the oil is shimmering on the surface but not smoking; if it begins to smoke, remove it from the heat and cool slightly until it is sparkly again. Cut up the potatoes into pieces that are the same size – chips or cubes – your choice.

As you cut, place into 4 cups of water that has 2 Tbs of salt mixed in.

 

Cut up the onion into bigger chunks than you cut the potato.

After 5 minutes, drain the potato VERY WELL and dry it with paper towels

 

When the oil is ready put the potato and the onion into the oil. Do not crowd the potatoes. If there isn’t enough room for them to lay side by side, then let some cook, remove them to drain on a paper towel, and then cook the rest.

 

Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side. Dry with a paper towel. Season with salt and pepper as soon as you take the pan from the oil. Garnish and serve warm.

food humor

 

ALMOND JOY COOKIES

 

 Oh boy, you will not be able to eat just one of these delicious cookies.

 

1 1/8 cups all-purpose flour (1 cup plus two tablespoons)

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter softened (1 stick)

1/3 cup sugar

1/3 cup brown sugar

1 teaspoon vanilla extract

1 egg

1 1/2 cups semi-sweet chocolate chips

1 cup sweetened coconut flakes

3/4 cup sliced almonds

Heat the oven to 350°F.

In a small mixing basin, whisk together the flour, baking soda, and salt. Place aside.

Cream the butter and sugars together using an electric mixer. Mix in the vanilla and egg just until combined.

Blend the dry mixture into the creamed mixture slowly. Incorporate the chocolate chips, coconut flakes, and chopped almonds.

Drop by rounded spoonfuls onto parchment-lined cookie sheets using a 1 1/2 tablespoon cookie scoop. 9-12 minutes in the oven.

Allow for ten minutes to cool before transferring to cookie cooling racks.

 

Baked Salmon in Foil with Asparagus and Garlic Lemon Butter

 

 Fish is not always a dinner favorite. But when you make it like this, everyone will fall in love with it.

 

INGREDIENTS

 

2 salmon fillets

2 tablespoons vegetable broth or chicken broth

1 1/2 tablespoons fresh lemon juice, or to taste

1 tablespoon of your favorite hot sauce

4 teaspoons minced garlic (4 cloves)

Salt and fresh ground black pepper, to taste

3-4 tablespoons butter, diced into small cubes

2 tablespoons fresh chopped parsley or cilantro

1 lb medium-thick asparagus, woody ends trimmed

 

To make the oven-baked salmon in foil packets, follow these steps: Preheat the oven to 425 degrees. Cut two sheets of heavy-duty aluminum foil and set each piece individually on the surface. Combine the broth, lemon juice, and hot sauce in a small bowl to make the garlic butter sauce.

Sprinkle both sides of the salmon fillets with salt and pepper, then split the fish onto the aluminum foil in the middle and arrange the trimmed asparagus on one side of the salmon, following the long direction of the foil.

Sprinkle the salmon fillets with salt & pepper to taste, then top with garlic. Drizzle liberally with the garlic butter sauce over the salmon fillets and asparagus. Divide the butter into the foil packets and spread it over the salmon fillet and asparagus.

Wrap salmon foil packages with foil, crimp the edges together and wrap the ends. Wrap loosely, leaving some space within for heat to flow.

Place the salmon foil packets on a baking sheet and bake the salmon, sealed, in the oven.

Remove the baked salmon from the foil packets with care, then sprinkle with extra lemon juice and decorate with fresh parsley or cilantro and a slice of lemon.

Easy cinnamon toast kids love

 

Kids love this, but adults enjoy it as well.

 

Ingredients:

 

2 slices white bread

2 teaspoons butter or margarine

2 tablespoons white sugar

1 teaspoon ground cinnamon

 

Toast bread slices in a toaster until they are the appropriate shade of brown. On one side of each slice, spread butter or margarine.

In a small dish, combine the sugar and cinnamon; liberally sprinkle over hot, buttered bread.

 

 

Bacon wrapped dates

 

Easy to make appy and very elegant to serve.

 

INGREDIENTS

24 large dates, pitted

3 ounces of goat cheese

24 fresh basil leaves

12 strips of regular sliced bacon delectable

 

 

Heat the oven to 375°F. Aluminum foil should be used to line a baking pan.

Cut the dates lengthwise almost in half without cutting all the way through, eliminating any pits if necessary. Spread out the dates.

Mash the goat cheese with a fork in a small bowl until smooth. If required, a few drops of milk can be added to obtain a smooth consistency. The goat cheese should be spread within the dates. Close the dates by placing a basil leaf on half of each.

Place the bacon pieces between two layers of paper towels and microwave for 90 seconds on High to render some of the fat and pre-cook.

The bacon strips should be cut in half. Wrap each date with a slice of pre-cooked bacon, leaving 1/2 inch on both sides. To keep the skewer in place, use a toothpick. Arrange on a baking sheet coated with foil.

The cooking time is 10 minutes. Remove from the oven, flip the appetizers over, and cook for another 10 to 15 minutes until crispy and golden brown.

Drain on paper towels before serving heated. This recipe yields around 24 pieces.

Cranberry-Pecan Truffle Cheese Balls

 

 Make your party platter arrangements easier with these Cranberry-Pecan Truffle Cheese Balls, which are ready in 15 minutes. Prepare them the day before or the day of. In either case, these scrumptious truffle cheese balls will not disappoint.

 

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese softened

 4 oz. goat cheese, softened

 1/4 cup finely chopped pecans

 1/4 cup finely chopped Italian parsley

 1/4 cup finely chopped dried cranberries

 

Blend the cream cheese and goat cheese.

Form into 12 balls, 1 tbsp cream cheese mixture per ball. Place on a waxed paper sheet.

In a small mixing dish, combine the remaining ingredients. Roll cheese balls in nut mixture, one at a time, rotating to evenly cover both sides of each ball. Serve on a serving platter.

food humor

 

Strawberry Shortcake

 

 This dessert is not only stunning to look at but better to eat!

 

Ingredients:

3 pints of fresh strawberries

½ cup white sugar

2 ¼ cups all-purpose flour

4 teaspoons baking powder

2 tablespoons white sugar

¼ teaspoon salt

⅓ cup shortening

1 egg

⅔ cup milk

2 cups whipped heavy cream

 

Toss the strawberries with half a cup of white sugar. Place aside.

Heat the oven to 425°F (220 degrees C). Grease and flour a circular 8-inch cake pan.

Combine the flour, baking powder, 2 tablespoons of white sugar, and salt in a medium mixing basin. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Make a well in the center of the mixture and add the beaten egg and milk. Stir just until mixed.

Pour the batter into the prepared baking dish. Bake for 15 to 20 minutes, or until golden brown, at 425°F (220°C). Allow cooling slightly in the pan on a wire rack. Cut the partly cooled cake in half to make two layers. Place half of the strawberries on one layer, then the other. Top with the remaining strawberries and whipped cream.

Lasagna

 

Enjoy this recipe. Have it with family or friends, it’s so yummy.

 

1 pound sweet Italian sausage

¾ pound lean ground beef

½ cup minced onion

2 cloves garlic, crushed

1 (28-ounce) can of crushed tomatoes

2 (6.5 ounces) cans of canned tomato sauce

2 (6-ounce) cans of tomato paste

½ cup water

2 tablespoons white sugar

4 tablespoons chopped fresh parsley, divided

1 ½ teaspoon dried basil leaves

1 ½ teaspoons salt, divided, or to taste

1 teaspoon Italian seasoning

½ teaspoon fennel seeds

¼ teaspoon ground black pepper

12 lasagna noodles

16 ounces of ricotta cheese

1 egg

¾ pound mozzarella cheese, sliced

¾ cup grated Parmesan cheese

 

In a Dutch oven, brown the sausage, ground beef, onion, and garlic over medium heat. Combine crushed tomatoes, tomato sauce, tomato paste, and water in a mixing bowl. Season with 1 teaspoon salt, 2 tablespoons parsley, basil, 1 teaspoon Italian seasoning, fennel seeds, and pepper. Cover and simmer for 1 1/2 hours, stirring periodically. Warm up a big saucepan of gently salted water. Cook lasagna noodles for 8 to 10 minutes in boiling water. Rinse the noodles with cold water after draining them. Combine the ricotta cheese, egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a mixing dish. Spread 1 1/2 cups of beef sauce in the bottom of a 913-inch baking dish to start. Lay 6 noodles lengthwise on top of the meat sauce. Spread 1/2 of the ricotta cheese mixture on top. Add a third of the mozzarella cheese slices on top. Distribute 1 1/2 cups meat sauce over mozzarella and top with 1/4 cup Parmesan cheese. Layer again, finishing with the remaining mozzarella and Parmesan cheese. To prevent sticking, spray the foil with cooking spray or make sure the foil does not touch the cheese.

Cook for 25 minutes in a preheated oven. Bake for a further 25 minutes after removing the foil. Allow lasagna to rest for 15 minutes before serving.

Heat the oven to 375° F.

Pillsbury’s Crescent Roll Taco Bake

 

 This is a great dish to take to a party or even enjoy at-home movie night.

 

Ingredients

2 crescent roll tubes

1 LB ground beef

1 packet of taco seasoning

1 1/2 cups grated cheddar cheese

Shredded lettuce

1 or 2 diced tomatoes depending on size

1/2 small can of sliced olives if desired

Sour cream

sliced avocado

 

Instructions

Place the two crescent pastry tubes, thick sides in. To make the center a little thicker, use some of the leftover crescent rolls.

Brown the steak and season with taco spice.

Place the steak in a circle within the crescent rolls.

Place the cheese on top.

Pull the crescent rolls over the meat and cheese.

In the center, place cheese, lettuce, tomato, black olives, sour cream, or whatever toppings you choose for your tacos.

Obey the cooking time on the crescent roll package, and you're ready to go!

ROASTED SWEET POTATOES

 

 These sweet potatoes are the bomb! Roasted to perfection and sweet on the palate.

 

Ingredients

 

3 Sweet potatoes, peeled and cut into bite size cubes

2 tsp olive oil

1 tbsp butter

1 tbsp of brown sugar  

1 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Pinch of ground ginger

Sea salt, to taste

Heat the oven to 350°F. Spray a small baking dish with nonstick cooking spray. Place the sweet potatoes in a baking dish, peeled and diced into bite-size bits. Microwave the butter and pour it over the potatoes, together with the olive oil, brown sugar, cinnamon, nutmeg, ginger, and salt. If desired, add extra sugar or cinnamon. To coat evenly, toss.

Cook for 60 minutes at 350°F. During the roasting process, stir the sweet potatoes once or twice. Enjoy.

Sugar and Bacon Baked Beans

 

This recipe is just not for a summer BBQ. It goes great with baked ham, burgers, and many other dishes.

 

Ingredients:

10 slices bacon halved

1 yellow onion finely diced

1/2 green bell pepper finely diced

54 oz can pork and beans or small cans of an equal amount

4 Tbsp ketchup

1/4 cup molasses

2/3 cup brown sugar

1/4 cup cider vinegar

2 tsp dry mustard

 

Cook bacon until approximately halfway done, then drain on a paper towel.

Preheat the oven to roughly 2 tablespoons of bacon oil in a large pan over MED heat. Cook for 5 minutes until the onion and green pepper are softened.

Stir in the other ingredients until completely combined. Allow the mixture to boil for about a minute.

Grease a 13x9 baking dish while the mixture is boiling.

Place the beans in the prepared baking dish and top with the cooked bacon.

Bake for 2-3 hours, depending on the consistency you want.

Allow the beans to rest for 5 minutes before serving. en to 325°F and place the rack in the lesser position.

Pumpkin Cheesecake Pie

 

 A special treat for a Holiday, or any day. You will shine at the dessert table.

 

Ingredients:

 

2 (8-ounce) packages of cream cheese, softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1 (9-inch) prepared graham cracker crust

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch of ground cloves

1 pinch of ground nutmeg

1/2 cup frozen whipped topping, thawed

 

Heat the oven to 325°F. In a large mixing bowl, combine cream cheese, sugar, and vanilla. Blend until smooth. One at a time, blend in the eggs. 1 cup batter should be removed and spread into the bottom of the crust; leave aside.

Stir in the remaining batter, pumpkin, cinnamon, cloves, and nutmeg until completely combined. Spread evenly over the batter in the crust.

Bake for 35 to 40 minutes, or until the middle is almost set, in a preheated oven. Allow to chill for 3 hours or overnight in the refrigerator. After serving, top with whipped topping.

 

 

Food Humor

 

SAUSAGE GREEN BEAN POTATO CASSEROLE

 

 Looking for a fast and tasty one-pot dish, well here it is!

 

You’ll Need:

1 lb. of sliced smoked sausage

¾ lb. of fresh trimmed green beans

1 lb. of red potatoes (cut into 1-inch chunks)

1 medium-wedged onion

2 tsp of olive oil.

1 tsp of salt.

1 tsp of pepper.

½ tsp of garlic powder

 

Toss the smoked sausage, green beans, red potatoes, onion, olive oil, salt, pepper, and garlic powder in a large mixing bowl to coat.

Cover the mixture in a 913 baking dish with foil.

Bake for 30 minutes at 425°F in a preheated oven.

Take off the foil, stir the mixture, and bake for another 10 to 15 minutes.

Chicken Marsala

 

 Everyone will think you are a five-star chef. Make this yummy chicken recipe and be the star of your kitchen.

 

Ingredients:

 

1/4 cup all-purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

4 skinless, boneless chicken breast halves  

4 tablespoons butter

4 tablespoons olive oil

1 cup sliced mushrooms

1/2 cup Marsala wine

1/4 cup cooking sherry

Combine the flour, salt, pepper, and oregano in a shallow dish or basin. Coat the chicken with the flour mixture.

Melt butter in oil in a large pan over medium heat. Lightly brown the chicken in the pan. Turn the chicken pieces over and add the mushrooms. Pour in the sherry and wine. Cover pan and cook for 10 minutes, rotating once, until chicken is no longer pink and fluids flow clear.

 

Creamy Beef Tips with Egg Noodles

 

Dinner is really good when you make this recipe. Everyone will enjoy it!

 

Ingredients:

2 pounds sirloin tips, cubed

1/2 yellow onion, chopped

2 cans condensed cream of mushroom soup

1 cup milk

1/2 cup red wine

1 package beef with onion soup mix

2 packages of egg noodles

 

Melt the butter in a large pan over medium heat. Cook the beef sirloin tips with the onions in a heated pan for approximately 10 minutes, or until the steak is browned. In a mixing bowl, combine cream of mushroom soup, red wine, milk, and beef with an onion soup. Pour the soup mixture into the pan and swirl to coat the meat. Bring to a simmer, reduce the heat to low, cover the pan, and cook the beef tips till soft, about 2 to 3 hours. Reduce the heat to the lowest level and continue simmering until the meat easily breaks apart with a fork, at least 4 hours longer.

Boil a big kettle of lightly salted water. Cook egg noodles in boiling water for about 5 minutes, tossing regularly until cooked through yet firm. After that, drain.

Place the beef tips stew over the egg noodles.

Review for Michelle's Maccs Chocolate

 

 

Let me see if I can tempt you and make your mouth water.

Do you love artisanal chocolate-covered coconut treats that are gluten-free? Homemade, made fresh to order, pleasantly addictive, and so very delicious. If just looking at these gems makes your mouth water, then let me tell you what they are. They are so good, they have been featured in many places and on TV.

They are coconut treats that are made in New York and baked fresh to order. From whom you ask? Well from Michelle’sMaccs. They are baked confections that are, crispy on the outside and soft and creamy on the inside, before being enrobed with Fair Trade melt-in-your-mouth Belgian chocolates. They're also naturally gluten-free, prepared without eggs, wheat, or almond paste, and the ideal size for a 100-120 calorie snack.

The first confection I tasted was Michelle’sMaccs, salted caramel. This Macc took two years to perfect. And so happy they did, because it is a dream on your palate. It is a treat that is not only sweet but has a salty bite to it, which is perfect. Then it goes to the inside with a wonderful creamy caramel, that just oozes out. The salt that Michelle’s Maccs uses is pink Himalayan sea salt and just makes it so decadent. When all is said and done, and you think it can not taste any better, the salted caramel Macc is covered in Belgian Dark chocolate. I have to warn you though, you can’t eat just one!!!

I could not wait to take a bite out of the next flavor, TBH Hazelnut Maccs. This is a wonderful confection that is made with a guilt-free hazelnut spread. When you take your bite, the yummy Hazelnut spread just oozes out. It is a fun and delicious treat to enjoy. This is a very special Macc, that has a ton of stuff going on. There is no palm oil, little sugar, and high protein creamy way with fair trade cocoa spread. Finished with Belgian milk chocolate for a succulent finish.

The last bite was the best finish ever. The flavor is Michelle’s raspberry blackout Maccs. This is a knock-out confection that shows off Michelle’s Maccs artisanal creativity. The inside is made from cooked raspberry preserves, made from Simon’s raspberry preserves to be exact. You get a wonderful tart flavor on your palate with the finish of decadent chocolate.

These confections are a real treat, but also make the best gift for someone ever. All of them were fresh, and a party on your palate.

You can find these flavors and many others online. You won’t be disappointed!

 

www.michellesmaccs.com

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops’ thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

Strawberry-Banana Cheesecake Salad

 

A tasty salad that you can serve anytime, even as a dessert.

 

Ingredients:

 

1 package cream cheese, softened

16 oz of vanilla yogurt

1 (8 oz) tub of cool whip, Thawed

1 (3½ oof ounce) package of cheesecake flavor instant pudding or pie filling mix

½ bag of miniature marshmallows

3 pints strawberries, sliced

4 bananas, sliced

1 container raspberries

 

Mix cream cheese, yogurt, pudding, and coolwhip until creamy in a bowl.

Stir in marshmallows.

Fold in fruit.

Garnish with additional fruit.

 

 

CHERRY COBBLER

 

 A stunning dessert to serve for the Holidays. Any day would be fantastic.

 

Ingredients:

3 tablespoons butter, melted

1 cup all-purpose flour

¼ teaspoon salt

1 teaspoon baking powder

½ cup milk

1 cup white sugar

1 tablespoon cornstarch

1 cup boiling water

3 ½ cups fresh cherries, pitted

¾ cup white sugar

 

Preheat the oven to 350° F. (175 degrees C).

Fill a 9-inch square pan halfway with cherries.

In a mixing bowl, combine 3/4 cup sugar, butter, flour, salt, baking powder, and milk. Distribute the dough over the cherries.

In a small mixing basin, combine 1 cup of sugar and cornstarch. Pour in the boiling water. Pour the mixture over the dough.

Cook for 45 minutes in a preheated oven. Serve hot.

peach cobbler

 

 It does not matter, if you are from the South or not, you will love this old fashion peach cobbler. Bring it to a friend’s house, and serve it at yours, it will truly be a hit.

 

Ingredients:

1/2 cup (1 stick) butter

1 cup cake or all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

1 cup sugar

2 cups sliced peeled peaches, reserved in bowlthe 

 

Preheat oven to 350 degrees Fahrenheit.

Butter a 13-by-9-inch baking dish. Place the dish in the oven to melt the butter.

In a large bowl combine, the flour, baking powder, and salt. To make the batter, combine the flour, milk, and sugar. Remove the hot baking dish from the oven with oven mitts.

Pour the batter into the baking dish. Distribute the peaches and any peach juices equally over the batter. Bake for 30 minutes or until the batter rises and browns on top.

Mexican Tortilla Casserole

 

 Looking for something different and easy to make for dinner. Well try this delicious recipe, you will find it worth the effort.

 

Ingredients:

 

1lb. ground beef

1/2 cup diced onion…

1 pack taco seasoning mix

2 cups shredded cheddar cheese

1 can of refried beans (they spread easier if you warm them in the microwave)

1 cup prepared rice (I used Minute Rice)

1 can Mexican blend corn (DRAINED)will only use about 1/2 can

4-5 large flour tortillas

8 oz of thick chunky salsa ( mild or hot)

Coat a springform pan, circular cake pan, or casserole dish with cooking spray.

Saute the ground meat and onion.

Cook according to package directions after adding taco ingredients.

Spread 1/3 of the bean on the bottom of the baking dish, then top with 1/3 of the meat and sprinkle with cheese.

2nd layer tortilla, half the rice, half the salsa, half the corn, and cheese

3rd tortilla layer, 1/3 beans, 1/3 meat, cheese

4 layers of tortilla Meat, beans, corn, rice, salsa, and cheese

Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. let sit for 5 minutes before cutting. After baking top with sour cream, diced onion, and shredded lettuce if desired.