Ingredients:
4 potatoes, peeled and diced
2 tbsp butter
1 cup milk
1 tsp salt
Pepper to taste
1 tbsp Parmesan cheese
Directions:
Combine all ingredients in a 2 quart saucepan. Simmer over low heat, covered, for 15-20 minutes or until potatoes are tender. Stir occasionally to keep from sticking.
Showing posts with label Gluten Free. Show all posts
Showing posts with label Gluten Free. Show all posts
Friday, January 13, 2017
Ranch Roasted Potatoes
Ingredients:
1/4 cup vegetable oil
1 packet (1oz) Hidden Valley Original or Spicy Ranch Salad Dressing Mix
2 lbs small red potatoes, washed and quartered
Directions:
Place potatoes in a gallon size ziplock bag, add oil, seal bag. Toss to coat potatoes. Add dressing mix and toss again until coated. Bake in an ungreased baking pan at 450 degrees for 30-45 minutes or until potatoes are brown and crisp. Serve immediately.
Friday, July 31, 2015
Cheesy Grits Casserole
Ingredients
4 cups water
1 tsp salt
1 cup quick cooking grits
16 oz sharp cheddar cheese, shredded
1/4 cup butter, melted
2 eggs, slightly beaten
Directions
Heat water and salt to boiling. Gradually add grits and return to boiling. Reduce heat. Simmer uncovered, stirring for 5 minutes. Remove from heat and allow to cool slightly. Add cheese, butter and eggs, mix well to ensure all of the grits are incorporated. Bake at 350 degrees until a light, golden brown, about 50 minutes.
4 cups water
1 tsp salt
1 cup quick cooking grits
16 oz sharp cheddar cheese, shredded
1/4 cup butter, melted
2 eggs, slightly beaten
Directions
Heat water and salt to boiling. Gradually add grits and return to boiling. Reduce heat. Simmer uncovered, stirring for 5 minutes. Remove from heat and allow to cool slightly. Add cheese, butter and eggs, mix well to ensure all of the grits are incorporated. Bake at 350 degrees until a light, golden brown, about 50 minutes.
Snickers Dip
Ingredients
1-2 blocks of cream cheese, softened (8oz)
8 oz cool whip
1/4 cup brown sugar
4 regular size Snickers bars, cut into small pieces
Directions
Mix first 3 ingredients together, then add Snickers. Serve with apples or graham crackers.
1-2 blocks of cream cheese, softened (8oz)
8 oz cool whip
1/4 cup brown sugar
4 regular size Snickers bars, cut into small pieces
Directions
Mix first 3 ingredients together, then add Snickers. Serve with apples or graham crackers.
Grilled Sweet Potatoes
Ingredients
4 medium sweet potatoes (about 3 pounds), scrubbed well
1 tsp coarse sea salt
1 tsp cumin
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp chipotle powder
2 tbsp apple cider vinegar
1/4 cup extra virgin olive oil
Directions
Cover potatoes with cold, salted water in a large pot, then bring to a boil. Simmer until slightly resistant when pierced with a sharp knife, 5-7 minutes. Drain well. When cool, slice potatoes lengthwise. Mix together salt, spices and apple cider vinegar, add oil in a slow stream. Brush this mixture on sweet potatoes. Grill potatoes on a lightly oiled grill rack over medium heat, until grill marks appear and potatoes are cooked through, about 15 minutes.
4 medium sweet potatoes (about 3 pounds), scrubbed well
1 tsp coarse sea salt
1 tsp cumin
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp chipotle powder
2 tbsp apple cider vinegar
1/4 cup extra virgin olive oil
Directions
Cover potatoes with cold, salted water in a large pot, then bring to a boil. Simmer until slightly resistant when pierced with a sharp knife, 5-7 minutes. Drain well. When cool, slice potatoes lengthwise. Mix together salt, spices and apple cider vinegar, add oil in a slow stream. Brush this mixture on sweet potatoes. Grill potatoes on a lightly oiled grill rack over medium heat, until grill marks appear and potatoes are cooked through, about 15 minutes.
Pineapple Breeze
Ingredients
1 1/2 oz Malibu coconut rum
1/2 can sprite
1/4 cup pineapple juice
1/4 cup orange juice
Directions
Mix together, pour over ice and serve.
1 1/2 oz Malibu coconut rum
1/2 can sprite
1/4 cup pineapple juice
1/4 cup orange juice
Directions
Mix together, pour over ice and serve.
Chicken Enchilada Rice Casserole
Ingredients
3 cooked chicken breasts, shredded
2 cups Basmati rice
2 cans (10 oz each) Old El Paso Enchilada Sauce
1 can refried beans
1 cup white cheddar cheese, shredded
1 cup Monterey Jack, shredded
1 can corn
salt and pepper to taste
Directions
Cook rice, use 4 cups of water and 1/4 cup butter. Preheat oven to 350 degrees. Mix the cheeses together. In a large bowl, mix chicken with the enchilada sauce, refried beans and half the cheese. Add rice, season with salt and pepper and mix well. Pour rice mixture into a large casserole dish. Top with corn, then remainder of cheese. Bake for about 20-30 minutes or until cheese melts and is bubbly.
3 cooked chicken breasts, shredded
2 cups Basmati rice
2 cans (10 oz each) Old El Paso Enchilada Sauce
1 can refried beans
1 cup white cheddar cheese, shredded
1 cup Monterey Jack, shredded
1 can corn
salt and pepper to taste
Directions
Cook rice, use 4 cups of water and 1/4 cup butter. Preheat oven to 350 degrees. Mix the cheeses together. In a large bowl, mix chicken with the enchilada sauce, refried beans and half the cheese. Add rice, season with salt and pepper and mix well. Pour rice mixture into a large casserole dish. Top with corn, then remainder of cheese. Bake for about 20-30 minutes or until cheese melts and is bubbly.
Saturday, April 4, 2015
Blueberry Sauce
Ingredients:
2 cups blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tbsp cornstarch
1/2 tsp almond extract
1/8 tsp cinnamon
Directions:
In a saucepan over medium heat, combine the blueberries, 1/4 cup water, orange juice and sugar. Stirring gently, bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to smash the blueberries. Simmer until thick enough to coat the back of a metal spoon, 3-4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it's too thick for your liking.
2 cups blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tbsp cornstarch
1/2 tsp almond extract
1/8 tsp cinnamon
Directions:
In a saucepan over medium heat, combine the blueberries, 1/4 cup water, orange juice and sugar. Stirring gently, bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to smash the blueberries. Simmer until thick enough to coat the back of a metal spoon, 3-4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it's too thick for your liking.
Melt in Your Mouth Ribs
Ingredients:
4 lbs pork ribs
3/4 cup brown sugar
1 tsp hickory smoke salt
1 tbsp paprika
1 tbsp garlic powder
1/2 tsp red pepper (optional)
2 cups of your favorite BBQ sauce
Directions:
Preheat oven to 300 degrees. Peel of tough membrane that covers bony side of the ribs. Mix the sugar and spices together to make the rub. Apply to all sides of the ribs. Lay ribs on 2 layers of foil, shiny side out and meaty side down. Lay 2 layers of foil on top of the ribs. Roll and crimp edges tightly, edges facing up to seal. Place on baking sheet and bake for 2 1/2 hours or until meat is starting to shrink away from the bone. Remove from oven and heat broiler. Cut ribs into serving sized portions. Arrange on broiler pan, bony side up. Brush on sauce. Broil 1-2 minutes, turn ribs over, repeat. You can also grill the ribs.
***If no hickory salt is available, use smoked paprika or brush on liquid smoke before rub.***
***Gluten free if gluten free BBQ sauce is used***
4 lbs pork ribs
3/4 cup brown sugar
1 tsp hickory smoke salt
1 tbsp paprika
1 tbsp garlic powder
1/2 tsp red pepper (optional)
2 cups of your favorite BBQ sauce
Directions:
Preheat oven to 300 degrees. Peel of tough membrane that covers bony side of the ribs. Mix the sugar and spices together to make the rub. Apply to all sides of the ribs. Lay ribs on 2 layers of foil, shiny side out and meaty side down. Lay 2 layers of foil on top of the ribs. Roll and crimp edges tightly, edges facing up to seal. Place on baking sheet and bake for 2 1/2 hours or until meat is starting to shrink away from the bone. Remove from oven and heat broiler. Cut ribs into serving sized portions. Arrange on broiler pan, bony side up. Brush on sauce. Broil 1-2 minutes, turn ribs over, repeat. You can also grill the ribs.
***If no hickory salt is available, use smoked paprika or brush on liquid smoke before rub.***
***Gluten free if gluten free BBQ sauce is used***
Spicy Pot Roast
Ingredients:
1 4-4.5 pound roast
3/4 tsp garlic salt
3/4 tsp pepper
2 tsp paprika
1/4 tsp dry mustard
1/2 cup water
Directions:
Rinse roast and pat dry. Combine remaining ingredients and rub over meat, coating all sides. Place roast in slow cooker. Add water. Cover and cook on low for 10-12 hours. Check after 10 hours of cooking time. 6-8 servings
1 4-4.5 pound roast
3/4 tsp garlic salt
3/4 tsp pepper
2 tsp paprika
1/4 tsp dry mustard
1/2 cup water
Directions:
Rinse roast and pat dry. Combine remaining ingredients and rub over meat, coating all sides. Place roast in slow cooker. Add water. Cover and cook on low for 10-12 hours. Check after 10 hours of cooking time. 6-8 servings
Sunday, March 8, 2015
Corn Flake Pie Crust
Ingredients
4 cups corn flakes or 1 cup corn flake crumbs
2 tbsp up to 1/3 cup sugar
2 tbsp up to 1/2 cup softened butter
2 tbsp light corn syrup
Directions
Put cornflakes in a food processor for about 30 seconds or until finely ground. Combine all ingredients and pat into 8 or 9 inch glass pie plate. Bake at 350 for 5 minutes or microwave for 1 minute. Cool and use in place of graham cracker crust for a gluten free option.
4 cups corn flakes or 1 cup corn flake crumbs
2 tbsp up to 1/3 cup sugar
2 tbsp up to 1/2 cup softened butter
2 tbsp light corn syrup
Directions
Put cornflakes in a food processor for about 30 seconds or until finely ground. Combine all ingredients and pat into 8 or 9 inch glass pie plate. Bake at 350 for 5 minutes or microwave for 1 minute. Cool and use in place of graham cracker crust for a gluten free option.
Tuesday, January 31, 2012
Jeanne's Crispy Potatoe Quiche
Ingredients
24 ounce thawed hash browns
1/3 cup butter, melted
1 cup hot pepper cheese, shredded
1 cup swiss cheese, shredded
1 cup diced, cooked ham
1/2 cup half & half
2 eggs
1/4 tsp seasoned salt
Directions
Press hashbrowns between paper towels to remove moisture. Fit in a greased 10 inch pie plate, forming a solid crust. Brush crust and top edges with butter. Bake 25 minutes at 425 degrees. Remove, sprinkle with cheese and ham. Beat half & half, eggs and seasoned salt and pour over cheeses and ham. Bake uncovered for 30-40 minutes at 350 degrees.
24 ounce thawed hash browns
1/3 cup butter, melted
1 cup hot pepper cheese, shredded
1 cup swiss cheese, shredded
1 cup diced, cooked ham
1/2 cup half & half
2 eggs
1/4 tsp seasoned salt
Directions
Press hashbrowns between paper towels to remove moisture. Fit in a greased 10 inch pie plate, forming a solid crust. Brush crust and top edges with butter. Bake 25 minutes at 425 degrees. Remove, sprinkle with cheese and ham. Beat half & half, eggs and seasoned salt and pour over cheeses and ham. Bake uncovered for 30-40 minutes at 350 degrees.
Mom's Baked Beans
Ingredients
2 pounds pork and beans
2 tbsp vinegar
1/2 cup brown sugar
1/4 cup ketchup
1 tsp mustard
1 tbsp worcestershire sauce
3-4 bacon strips
onion powder to taste
I also add a little BBQ sauce
Mix all ingredients, add bacon strips to top. Cover and bake for one hour at 350 degrees.
2 pounds pork and beans
2 tbsp vinegar
1/2 cup brown sugar
1/4 cup ketchup
1 tsp mustard
1 tbsp worcestershire sauce
3-4 bacon strips
onion powder to taste
I also add a little BBQ sauce
Mix all ingredients, add bacon strips to top. Cover and bake for one hour at 350 degrees.
Wednesday, January 25, 2012
Spaghetti Sauce
Very easy slow cooker recipe.
Ingredients
2 lbs ground chuck
14 oz tomatoe paste
15 oz tomatoe sauce
1/4 cup sugar
2 bay leaves
1 tsp garlic powder
1 tsp pepper
3 tbsp chili powder
1 tbsp vinegar
onion powder to taste
Directions
Dump all ingredients together, add enough water to rinse cans and stir. Cook on low in a slow cooker for 6 hours.
Ingredients
2 lbs ground chuck
14 oz tomatoe paste
15 oz tomatoe sauce
1/4 cup sugar
2 bay leaves
1 tsp garlic powder
1 tsp pepper
3 tbsp chili powder
1 tbsp vinegar
onion powder to taste
Directions
Dump all ingredients together, add enough water to rinse cans and stir. Cook on low in a slow cooker for 6 hours.
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