Parmesan Crusted Potatoes

Parmesan Crusted Potatoes

8 small new potatoes, halved lengthwise 
1/3 cup grated Parmesan cheese
1 teaspoon Cavender's Greek Seasoning, plus more for sprinkling over potatoes

Preheat the oven to 400℉.

Spray the bottom of a 9×9 baking dish with cooking spray. Evenly distribute the grated Parmesan over the oil, and then sprinkle with the Greek Seasoning and salt.

The potatoes should fit in the dish with as little extra room as possible. Using a glass baking dish will allow you to see how brown the potatoes are on the bottom.

Place the potato halves, cut side down, on top of the cheese mixture and sprinkle with a little more seasoning. Bake for 25-30 minutes or until the potatoes are very tender when pierced with the tip of a knife. Check a few minutes early, as all ovens vary. 

Cool for 5 minutes before serving. Use a metal spatula to transfer to a serving platter.

Instant Pot Beef Teriyaki over Orzo Pasta

 

Instant Pot Beef Teriyaki over Orzo Pasta

2 lbs Stew Meat, cut into 1-inch pieces

1 Onion, sliced

2 teaspoons garlic, minced

1 cup Teriyaki Sauce*

1/2 cup Beef Broth

1/4 cup Soy Sauce

Place the beef in a 6 quart electric pressure cooker.

Place the sliced onions on top and pour the teriyaki sauce and water over the top of the beef.

Seal the instant pot and cook on high pressure for 15 minutes.

After the cook time, allow the instant pot to sit for 15-20 minutes to gradually release the pressure from the instant pot. After this time, if the pressure vent is not all the way up, move the valve on the lid to the venting position and release all the remaining pressure from the instant pot.

If you would like a thicker sauce, combine 2 Tbsp of Cornstarch with 1/4 cup of water and stir this mixture into the instant pot while on the searing method. It must come to a boil to thicken.

Serve warm over rice. In this case, I used orzo pasta.

*I used Kikkoman Teriyaki Baste and Glaze because it is a thick sauce. Teriyaki marinade is watery. The sauce will still be a little thin from the juices in the meat. You decide if you want it thickened like I suggest.

Shortcut Lemon and Blueberry Pound Cake with Blueberry Glaze

This cake is super simple. The blueberry and lemon combo is delicious, and poking holes in the cake lets the glaze soak into it making it very moist! The cake mix shortcut saves so much time and work. People will think you spent all day in the kitchen, but it was quick and easy!

Cake Mix:

Lemon Supreme Cake Mix
1 cup water
1/2 oil
3 eggs

1 cup blueberries

2 tablespoons flour

Preheat oven to 350 degrees. Grease and flour a loaf pan.

In a large bowl, mix the cake mix, water and oil. Add eggs one at the time. Mix until well combined. Toss blueberries in flour. (This keeps them from sinking in the batter.) Add them to the batter. Pour into the prepared loaf pan. Bake at 350 degrees for 45 minutes to 1 hour, or until a toothpick inserted comes out clean. 

Blueberry and Lemon Glaze:
1½ cups powdered sugar
2 tablespoons lemon juice
1/4 cup blueberries, mashed

In a small bowl mix the confectioners' sugar, lemon juice and zest together until well blended. Use a toothpick or skewer, poke holes in the cake for the glaze to soak into.
Using a large spoon, spoon the glaze onto the cake and spread it around using the back of the spoon.

Red Velvet Cupcakes with Chocolate Cream Cheese Frosting

They may not be pretty, but they taste delicious.

Also, this is my husband's cupcake to frosting ratio! 

 Chocolate Cream Cheese Frosting

½ cup butter, softened 

8 oz cream cheese, softened  

1 teaspoon vanilla extract

3 ½ cups powdered sugar

½ cup cocoa powder 

Combine the butter and cream cheese in a large bowl. Using an electric mixer or a stand mixer, beat until creamy.

Add vanilla extract and stir well to combine.

Whisk powdered sugar and cocoa powder together until combined.

Add the powder mixer into the cream cheese mixture and beat until well-incorporated into the frosting, being sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.

Frost completely cooled cupcakes. I made 6 jumbo cupcakes and used way more frosting than usual for the hubby. LOL

Click here for the red velvet recipe... Red Velvet Cake

Valentine's Day Treats ~ Recipe Links Included

 Happy Valentines Day!

Check out these dessert recipes perfect for the day! 

(Links to the recipes are the titles under the pictures.)

 Red Velvet Cake

Red Velvet Cheesecake

 Red Velvet Truffles

 Red Velvet Crinkle Cookies

Cherry Delight

 Macaroons with Chocolate Drizzle

Chocolate Caramel Brownies

Red Velvet Swirl Bites

Neapolitan Icebox Cake

Retro back to the 70's with this Neapolitan Icebox Cake. Mine doesn't look all that pretty, but it tastes delicious! 

Neapolitan Icebox Cake

3 ~ 8oz bricks cream cheese, at room temperature
2 cups whipped cream
1 cup confectioners’ sugar
2 teaspoons vanilla extract
2 tablespoons strawberry milk syrup
12-14 chocolate sandwich cookies
Chocolate shavings and/or sprinkles, for garnish


Line a standard loaf pan with plastic wrap so that it covers the bottom and sides and there is a good amount of overhang. Set aside.

Place 1 1/2 cups of the cream cheese into a large bowl or the bowl of your stand mixer and whip with a whisk attachment until a little fluffy. Add in 1/2 cup of the confectioners’ sugar and 1 teaspoon of the vanilla and whip. Add in1 cup of the whipped cream and fold it in with a spatula. Transfer to a separate bowl and set aside.

Using the original bowl and whisk attachment or beaters, whip the remaining cream cheese until a little fluffy. Add in 1/2 cup confectioners’ sugar and 1 teaspoon of vanilla, as well as the freeze-dried strawberry powder or strawberry milk syrup and whip until smooth. Add the remaining 1 cup whipped cream and fold it in with a spatula.

Scoop about half of the vanilla mixture into the prepared loaf pan and spread into an even layer. Top with a layer of the cookies. Scoop about half of the strawberry whipped cream mixture onto the cookie layer and spread evenly, then top with more cookies. Repeat these layers once reserving some of the whipped cream mixtures for decorating if desired, ending with a layer of cookies.*

Wrap the overhanging plastic wrap over top, pressing down lightly to ensure that everything is tightly packed. Place the cake along with any remaining whipped filling in the refrigerator for at least 12 hours. (or up to 3 hours in the freezer for a quick set) ** This will ensure that the crunchy cookies become almost cake-like.

To unmold, unwrap the top of the cake and invert the pan onto a serving dish. Using the plastic wrap to assist, remove the pan then peel away the plastic wrap. Use any remaining whipped filling to decorate the cake then sprinkle with chocolate shavings or sprinkles. Slice with a warm sharp knife and serve.

*I was lazy and did just three layers: strawberry, chocolate cookies, and vanilla.

**I used a brownie cookie that was a soft cookie and did the quick set in the freezer.

Chicken in a Biskit Ranch Crackers

This recipe came about when I couldn't find the oyster crackers I usually use. My Dad likes to use captain's wafers, but the store was out of them too. I grabbed a box of Chicken in a Biskit Crackers. I figured what the heck. I'll try it. Well, the hubby was impressed. He wants them made like this from now on! I've made them twice this past weekend. They are that good! 

Chicken in a Biskit Crackers 7.5 oz box
1/4 cup oil
1 package Ranch Dip Mix*
1/4 tsp dill weed

Mix ingredients in a plastic container with an airtight lid. Shake crackers and flip container every 10 minutes or so. I make these a day ahead for the oil and flavors to set. No baking necessary, and they are still crunchy! 

*I use the big shaker bottle of ranch mix. 3 tablespoons for this recipe. You can use more for your taste. (or less) We like them coated well. 

Lemon-Garlic Chicken Thighs

I used my instant pot to cook the chicken. I set it on high for 30 minutes. The chicken thighs were frozen. Cooking them this way, they were totally cooked through. So quick and easy! This method ensures perfectly juicy chicken! *

Lemon-Garlic Chicken

4 Chicken Thighs

4 teaspoons minced garlic

2 lemons, 1 zested and juiced, 1 juiced

Kosher salt

Freshly ground black pepper

1 teaspoon dark brown sugar

8 tablespoons (1 stick) butter, diced small **

1 cup chicken broth

Add chicken thighs to the instant pot. Combine the remaining ingredients and pour over chicken.

Lock the lid. Set the power to high and the timer to 30 minutes if frozen or 15 minutes if thawed. Turn on and let the pot naturally vent until the valve has dropped. Remove from the instant pot and arrange the chicken pieces in a single layer in a baking dish.

Turn the oven broiler on low. Broil the chicken until it’s deep golden brown and slightly charred in spots, 5 to 10 minutes. Add the liquid in the pot to a saucepan and add 2 teaspoons of cornstarch mixed with enough water to create a slurry. Whisk and bring to a boil. 

I served the chicken with mashed potatoes and used the sauce as gravy.

* If you don’t have an instant pot, cook the chicken at 400 F degrees 45 minutes or until the chicken thighs have an internal temperature of 165 F degrees and the skin is crispy.

** You can use a half stick of butter if you need to cut back on the fat, but I will use the same amount next time. It really helps keep the chicken juicy!

Sweet Potato Casserole with Sweet Maple Walnuts

This recipe got a twist when I saw Sweet Maple Walnuts a Dollar General. I made it for our family Thanksgiving, and it was a huge hit! By the way, the nuts are not burnt. They are dark from the maple glaze.

2 ~ 15oz cans sweet potatoes, or yams*

¼ cup butter

¼ cup brown sugar

1/2 teaspoon cinnamon

½ teaspoon salt

1 pinch black pepper, or more to taste

Mini Marshmallows

Sweet Maple Walnuts**

Preheat oven to 400 degrees. Place potatoes in a large bowl, and add butter, brown sugar, salt, and black pepper. Mix, using a stand mixer or hand mixer, until smooth and creamy. Place in an 8x8 casserole dish. Bake in the oven until warmed through, about 15-20 minutes. Top with marshmallows and then walnuts. Bake until marshmallows are toasted, about 5-10 minutes. Watch so they don't burn. 

*I also used 2 - 40oz for this 13x9 pan.

**I used Diamond brand candied walnuts.

Ham and Cheese Biscuit Bombs

 

1 can refrigerated biscuits, flaky style

8 ounces cream cheese, softened

1 cup ham, chopped

¼ cup parmesan cheese grated

¼ cup cheddar cheese grated

1 teaspoon garlic powder

4 tablespoons butter

1 teaspoon Worcestershire sauce

1/2 teaspoon Garlic Powder

In a medium sized mixing bowl, mix together cream cheese, ham, green onions, garlic powder, and parmesan cheese, mix well. 

Open biscuit dough and separate out each biscuit. Pull biscuits in half. 

Take a spoonful of the cream cheese mixture and place it in the center of one half of the biscuit dough. Top with the other half. Pinch the edges to seal. 

Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkled grated cheddar cheese on each biscuit before placing in the oven. In a saucepan, mix butter, Worcestershire sauce, and garlic powder. Brush the melted mixture over the biscuits. Bake at 350°F for 12-14 minutes or until golden brown.

Turkey A La King

What to do with that leftover turkey? Try this recipe!

Turkey A La King

1 stick (1/2 cup, or 8 tablespoons) butter
1 onion, diced
8 ounces mushrooms, sliced
1 green bell pepper, minced

1 teaspoon minced garlic
1/2 cup flour
2 cups turkey stock, or chicken stock
2 cups milk 
Salt and pepper to taste

3 cups diced turkey meat
1 can sweet peas
4 large eggs, hard-boiled, chopped
4 ounces pimiento, minced (optional)

Begin by melting the butter in a large heavy saucepan. In it sauté the
onions, mushrooms, and bell pepper until the vegetables are tender, and
the liquid given off by the mushrooms has evaporated. Add 1/2 cup flour, whisking the mixture, and cook the roux over low heat, stirring constantly, about 3 minutes being careful not to scorch it. Slowly add the stock and the milk, whisking, and bring to a simmer.

Add the diced turkey and peas, and simmer the mixture briefly, stirring occasionally. Taste and adjust the seasoning as necessary. Just before serving, stir in the hard-boiled eggs and diced pimiento. Serve over hot biscuits or cornbread. Toast will also do, if you prefer.

Broccoli and Cheese Casserole

 

4 cups chopped broccoli*
1 (10 ounce) can condensed broccoli and cheese soup
1 cup sour cream
2 large eggs, slightly beaten
1/4 cup onion finely chopped

1 teaspoon minced garlic
Salt and Pepper, to taste
1 1/2 cups sharp cheddar cheese
1 sleeve of Ritz type crackers, crushed (store brand is fine)

1/4 cup of butter melted (1/2 stick)

Preheat oven to 350 degrees.

Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender. Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl. * I used a frozen bag of florets. (Thawed and chopped)

Add soup, sour cream, eggs, onion, garlic, salt and pepper. Mix well. Add 3/4 cup of cheese to broccoli mixture and mix well.

Spray a 9x13 casserole dish with cooking spray and add the broccoli mixture. 
Top with remaining 3/4 cup of cheese. Crush the crackers, mix with butter and sprinkle over cheese.

Bake for 30 minutes or until cheese is melted and top is golden.

Red Velvet Crinkle Cookies

These cookies can be made using any cake mix! They are super simple and very pretty!

1 box Duncan Hines Red Velvet Cake Mix

2 eggs

1/3 cup Oil

Powdered Sugar

Preheat oven to 350 degrees.

Combine cake mix, eggs and 1/3 cup vegetable oil using a hand mixer, stand mixer or wooden spoon.

Form teaspoon size balls or scoop with a cookie scoop and roll in powdered sugar. Place on an ungreased cookie sheet or baking pan about 2 inches apart. Cook for 10-12 minutes.

Deer Fingers

We used to have venison each year, and we had some of the tough cuts processed into cube steaks. We cut them into finger size strips and cooked them like fried chicken... thus Deer Fingers!

4 cube steaks, cut into finger size strips

1 1/2 cups buttermilk
1 Tablespoon Hot Sauce
2 cups flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon cayenne pepper, or to taste
Oil for frying

Mix buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip strips in milk, then dredge in the flour mixture. For a thicker crust on the strips, repeat that step again... milk then flour. 

A dredging station makes it simple and easy!

In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place strips in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in the oil and not fry crispy.) Fry until golden brown and floating in the oil. Serve with a dipping sauce* and fries on the side! 

 

I made a sauce like Heinz 57 sauce...

4 tablespoons Ketchup
1 teaspoon Worcestershire Sauce

2 teaspoons Yellow Mustard

Mix in a small bowl and serve with the deer fingers. 

Spiderweb Bark for Halloween

 

Another fun design to do with the kids! Let an adult heat the white chocolate and the milk chocolate. Pour the white chocolate on parchment paper and smooth it out. Put the melted milk chocolate in a bag and snip the corner. Pipe the chocolate with a dot in the middle of an area and pipe circles around that. Let the kids take a toothpick and draw lines from the center out of each "web." Place m&ms upside down in the web and paint legs on the spiders with black icing. Fun stuff for the entire family! 

White chocolate, I used white chocolate bark chunks. (about 6 chopped up) 

Milk chocolate, I used a candy bar, because you don't need a lot.

M&Ms for the spider's body.

Black Icing for the spider's legs. They used a very thin tipped paint brush to paint the legs. 

Witch Hats

I've been seeing these witch hats all over the internet, and I decided I'd try my version. The icing I had was too thin and the sprinkles were melting. You get the idea... You don't need a recipe just ingredients. 

Fudge Stripe Shortbread Cookies turned upside-down.
Hershey's Kisses, glued to the cookie with Icing. Add Sprinkles of your choice.

Stock up on the ingredients and let the kids/grandkids find the artist in them!