It doesn’t get much easier (or yummier) than this. All you’ll need is a 5 # bag of potatoes, a 6 oz tub of fresh shredded parmesan cheese, a stick of butter, salt & pepper.
Wash your bag of potatoes and cut them in half, no boiling, no peeling.
Prepare your pan by melting 4-6 T of butter and spreading it evenly across the entire pan. Grind fresh salt & pepper over the melted butter, and sprinkle 3/4′s of the cheese over the butter. Then place you’re halved potatoes over the cheese mixture. I saved the last quarter of the cheese to spread on top of the potatoes. Bake at 400* for 45-50 minutes, until the parmesan cheese is melted brown and crispy.
Use a spatula to pry apart the potato halves and place in the serving dish, and get out of the way while the your hungry family digs in.
These potatoes kept well in the fridge and were great the second time around too. Enjoy!
Can you just smell the sweetness? There is nothing like a fresh juicy peach, unless you make it into a fresh juicy peach cooler. Peel them, slice them, puree them and add a little sugar. If you have left over puree, place it in the freezer and you’ll have that taste of summer when the shorter, cold days leave you wishing summer was longer.
Put about three spoonfuls into a tall glass of ice and add soda for an adult sparkling drink, or use a sprite or 7-up for the kids sweeter version.
If you want an adult beverage, just add your favorite spirits, a little garnish and enjoy a late summer evening outdoors.
Enjoy the last days of summer while you can!
Getting ready for those cool fall days? Try this one when the kids go back to school and come home extra hungry.
This recipe is so simple and wonderful that you’ll remake it with whatever you have in the cupboard. There are lots of variations on this theme, and they are all good. A friend makes a wonderful chicken chili that adds philly cream cheese and forgoes the rice, serving breadsticks instead. You can have fun with this recipe, so be creative.
Here is the ingredient list:
1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt to taste
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)
Place all ingredients up to the rice in the crockpot on high for 4 hours. When you’re ready to eat, cook up the rice, place in a bowl and spoon over the Chicken Taco mixture. Top with cheese and cilantro and enjoy.
Thank you to Beth over at budgetbytes.com for the recipe and enjoy this homemade goodness yourself.
1½ lbs. chicken breasts 1 (16 oz.) jar salsa 1 (15 oz.) can black beans, drained ½ lb. (8 oz.) frozen corn 1 Tbsp chili powder ½ Tbsp cumin ½ Tbsp minced garlic ½ tsp dried oregano ¼ tsp cayenne pepper ¼ tsp salt to taste cracked pepper 2 cups dry rice 8 oz. shredded cheddar ½ bunch cilantro (optional) – See more at: http://www.bestofrecipe.com/2013/07/taco-chicken-bowls.html#sthash.6JUFMHX9.dpuf