Category: Recipes
Crispy Crunchy Parmesan Potatoes
Crispy Crunchy Parmesan Potatoes
Ingredients
- 4 medium potatoes scrubbed (not peeled)
- 4 tablespoons olive oil
- ¼ teaspoon garlic powder onion powder & pepper
- ½ teaspoon parsley
- salt to taste
- 4 tablespoons fresh parmesan cheese divided
Instructions
- Preheat oven to 450 degrees and line a pan with parchment paper.
- Slice potatoes ¼” thick and toss with olive oil seasoning and 2 tablespoons of parmesan cheese.
- Bake in a single layer about 30 minutes or until browned, flipping potatoes after 15 minutes.
- Once browned, top with remaining 2 tablespoons parmesan cheese and bake an additional 5 minutes or until cheese bubbles and browns.
Old Fashioned Vegetable Soup
OLD FASHIONED VEGETABLE SOUP
Ingredients
- Approximately 4-pound chuck or round beef roast
- 2 quarts water
- 1 tablespoon sea salt or to taste
- 1 tablespoon ground black pepper or to taste
- 2 large bay leaves
- 3 cups diced carrots
- 3 cups diced celery
- 3 cups fresh green beans cut
- 3 cups diced potatoes
- 3 cups diced tomatoes
- 3 cups diced cabbage
- 1 cup diced onions
- 1 cup fresh sweet corn
- 1 cup preservative-free kidney beans
- Pinch of garlic
- Pinch of sugar
Instructions
- Place 4-pound chuck or round beef roast, water, salt, pepper, and bay leaves in a crock-pot for 8 hours on the lowest setting.
- Separate roast from the broth and removed the bay leaves. Using a fat separator, strain the broth and remove excess fat and drippings, place broth in a stockpot.
- Using two forks, shred beef.
- Over medium heat, bring beef broth to a low boil.
- Add vegetables, beans, garlic, and sugar.
- Optional: add more salt and pepper to taste
- Simmer until vegetables are tender when poked with a fork.
- Add shredded beef, simmer until beef is hot.
- Serve.
- Refrigerate or freeze leftovers.
Roasted Garlic Mushrooms
Roasted Garlic Mushrooms
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic pressed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper to taste
- 1 pound baby bella mushrooms
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large bowl, whisk together balsamic vinegar, olive oil, garlic, oregano and basil; season with salt and pepper, to taste. Stir in mushrooms and let sit for 10-15 minutes. I let them marinate for an hour in the fridge. Place mushrooms in a pan or cookie sheet then into oven and roast until tender, about 15-20 minutes.
Butterfinger Pie-No Bake
Recipe Credit: Laura Hodge
Butterfinger Pie - No Bake
Ingredients
- 1 package cream cheese room temperature, 8-ounce
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 1 bag fun-sized butterfinger bars crushed (reserve 2 bars to sprinkle on top), 12.5-ounce
- 1 container Cool Whip thawed, 8-ounce
- 1 store-bought oreo or chocolate graham cracker crust
Instructions
- Beat cream cheese and peanut butter with an electric mixer until smooth.
- Mix in vanilla.
- Beat in powdered sugar until smooth.
- Fold in crushed butterfingers.
- Fold in Cool Whip.
- Spread filling in crust. Sprinkle reserved butterfingers on top.
- Refrigerate at least 4 hours before serving