Parmesan Potatoes

Remember a few weeks ago when we decided that I needed to try alllll the recipes I was craving–rather than just picking one? Well, we did the first recipe last week, so it’s only fair that we make the next one–Parmesan Potatoes this very day. My oh my–they were good! Cheesy, buttery, crunchy on the edges and soft and lovely on the inside. Beat that if you can.

 

I started with pretty little red potatoes because from what I’ve read–they are much, MUCH better for you than the other kind. Plus, they are smoother textured and faster cooking as well.

Wash and dry your potatoes, then slice them in half.

Heat oven to 400 degrees. Now melt 1/4 cup of butter in a large baking dish. Next, you’ll sprinkle in your favorite seasoning–like garlic salt, seasoning salt, or even just salt and pepper. It’s up to you. I love lots of flavor so I used this Organic No-Salt Seasoning mix–from Costco. Just shake it generously over the melted butter.

Next, you’ll shake Parmesan Cheese VERY generously over the butter seasoning mixture. When we make these again, I will use twice as much Parmesan as you see here. It look like plenty of cheese, but once it cooked–I wanted more. Next time…next time…

Place the potatoes face down in the cheesey butter…

   

and bake for about 40 minutes. Allow the potatoes to cool for about 10 or 15 minutes.

When you flip them over, they will be all buttery and cheesey and you’ll have to fight your wolf-like instincts to just gobble them all up.

Do wait long enough to serve with seasoned sour cream, Ranch dressing, Barbecue sauce or Fry Sauce.

Of course, you could go wild and eat them plain.

:}

5.0 from 1 reviews
Parmesan Potatoes
 
Ingredients
  • 10-15 red potatoes--washed
  • ¼ cup butter
  • 1-2 Tbsps Seasoning Salt
  • ½ to ¾ cup Parmesan cheese
Instructions
  1. Slice potatoes.
  2. Melt butter in baking pan.
  3. Sprinkle seasoning and cheese over butter.
  4. Place potatoes face down in butter mixture.
  5. Bake at 400 degrees for 40 minutes.
  6. Allow to cool for 15 minutes.
  7. Serve with sour cream or your favorite dipping sauce.

Two Ingredient Lemon Angel Cake

Since quite a few people voted that I make all three recipes in the poll–and since I secretly wanted to make them all ANYway, I started with the Two Ingredient Lemon Angel Cake.

Now, you may recall that when I found this yummy thing on Pinterest, the recipe was actually called Two Ingredient Lemon Bars– from Practically Living, but I saw fit to…change the name a bit. I’ll explain in a minute.

The instructions are sweet and simple. Preheat the oven to 350 degrees. Open a 15 oz. can of Lemon Pie Filling and stir it together with an Angel Food Cake mix. Just whisk together until the cake mix is completely incorporated into the pie filling.

Spread gently into an ungreased 9 x 13 baking dish. Bake for 20 minutes–edges will be slightly browned.

Cool completely and slice. This was a lovely light and fluffy dessert, very, very much like lemon angel food cake. In fact, it was sturdy and spongy enough that we could eat it with our fingers.

That’s why I didn’t call it a Lemon Bar–because it didn’t behave like one. Still very good and so dang simple to make. It could be one of those panicky little recipes that you throw together when you find out a half hour before you have to be somewhere that you were suppose to bring a dessert. 

On a side note, since the cake was very delicate in flavor, and I’m a bit of an extremist–I made the Lemon Bread Glaze and drizzled it over the top of some of the bars for an extra zing.

Then, I promptly ate them all.

No.

Really.

4.0 from 4 reviews
Two Ingredient Lemon Angel Cake
 
Ingredients
  • 1 Boxed Angel Food Cake mix
  • 1 -15 oz can Lemon Pie Filling
Instructions
  1. Preheat the oven to 350 degrees.
  2. Open a 15 oz can of Lemon Pie Filling and stir it together with an Angel Food Cake mix.
  3. Just mix together until the cake mix is completely incorporated into the pie filling.
  4. Spread gently into an ungreased 9 x 13 baking dish.
  5. Bake for 20 minutes--edges will be slightly browned.
  6. Cool completely, slice and serve.

The Dilemma

Parmesan Baked Potato Halves by Favorite Family Recipes

Here’s the thing~

If you’ve ever been on Pinterest, you know that it is not only a fabulous way to store things you’d like to keep forever–but it’s actually quite addictive…as in..hard to stop…pinning. So when I need a great recipe or crochet project or anything at all to do, I go there.

Streusel Pumpkin Bread From Bakingdom

Another thing you’ll notice right away is that even though you’ve pinned 65,000 yummy looking recipes–it doesn’t mean you aren’t totally overwhelmed by the lusciousness. So that’s what’s going on over here. I’ve picked 3 random recipes that look lovely, but I can’t decide which one to make. I need some help.

Lemon Squares from Living Practically

Should I make the potatoes, the pumpkin bread or the lemon squares? What do you think? Of course, you could go to my Pinterest page and choose something entirely different altogether–tell me what YOU think I should make and the recipe with the most votes will be the next item up in this kitchen.

Thanks guys…

:}

:: Mrs. Fields Chocolate Chip Cookies ::

with a twist.

What twist, you say? These lovely creatures certainly look like the real thing–do they not?

Heh, heh…well, my friends, it just so happens that the ooey, gooey, chocolaty goodness that you see here is made with…

whole wheat flour.

Now you may not think that”s any big deal, but to the tons of people who firmly believe that switching out white flour for 100% whole wheat would give them no earthly reason to live–I say–TAKE HEART!! Pretty sure this cookie would fool the old girl herself. In fact, we fed them to the whole family today and nobody even knew there was any change in the recipe…AT all. I mean, honestly–it probably has something to do with alllll that chocolate–for Pete’s sake.

Tastes kinda like a Symphony bar…with cookie wrapped around it.

As. It. Should.

Ingredients:

2 1/2 cups all-purpose flour (I used 100% whole wheat)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar (firmly packed)
1/2 cup white sugar
1 cup cold salted butter, cut into cubes
2 large eggs
2 teaspoons pure vanilla extract
2 cups (12 oz.) semisweet chocolate chips (I used milk chocolate chips)

Directions:

Preheat oven to 300° F.
In a medium bowl combine flour, baking soda, and salt. Mix well with a wire whisk.
In a large bowl, with an electric mixer blend the sugars at medium speed.
Add the cold butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract and mix at low speed just until blended. Do not over mix.
Add the flour mix and chocolate chips and blend at a low speed just until mixed. Do not over mix. Refrigerate dough for about 1/2 hour.
Drop by rounded tablespoons onto a parchment lined cookie sheet, two inches apart.
Bake 20-22 minutes until golden. Transfer cookies–still on parchment–immediately to a cool surface, so they won’t continue cooking.
Makes 30-36 cookies, depending on the size of your scoops.

Note: The cold butter, the chilled dough, the low oven temperature and the parchment lined cookie sheet are absolutely key in this recipe. If you want it to be right and glorious, don’t change what already works. :}

5.0 from 1 reviews
:: Mrs. Fields Chocolate Chip Cookies ::
 
Ingredients
  • 2½ cups all-purpose flour (I used 100% whole wheat)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup brown sugar (firmly packed)
  • ½ cup white sugar
  • 1 cup cold salted butter, cut into cubes
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups (12 oz.) semisweet chocolate chips (I used milk chocolate chips)
Instructions
  1. Preheat oven to 300° F.
  2. In a medium bowl combine flour, baking soda, and salt. Mix well with a wire whisk.
  3. In a large bowl, with an electric mixer blend the sugars at medium speed.
  4. Add the cold butter and mix to form a grainy paste, scraping down the sides of the bowl.
  5. Add eggs and vanilla extract and mix at low speed just until blended. Do not over mix.
  6. Add the flour mix and chocolate chips and blend at a low speed just until mixed.
  7. Refrigerate dough for about ½ hour.
  8. Drop by rounded tablespoons onto a parchment lined cookie sheet, two inches apart.
  9. Bake 20-22 minutes until golden.
  10. Transfer cookies--still on parchment--immediately to a cool surface, so they won't continue cooking.
  11. Makes 30-36 cookies, depending on the size of your scoops.
Notes
The cold butter, the chilled dough, the low oven temperature and the parchment lined cookie sheet are absolutely key in this recipe. If you want it to be right and glorious, don't change what already works. :}

 

Very Berry Crumble

With a freezer full of raspberries, blueberries and strawberries from…ahem…last year, I have sincerely been on the look-out for any truly yummy way to use them before they become… extinct so-to-speak.

I found this lovely thing in the Gold Medal Whole Wheat Baking book that you can print out for free if you click the link. I tweaked it just a tad and it turned out simply scrumptious. In fact, with my high blueberry to other berry ratio–I love them–it ended up reminding me of a Blueberry Poptart…with whole wheat and oatmeal…sort of.  :}

Ingredients:

7 cups misc. berries–we used a combination of strawberries, raspberries and blueberries

3 Tbsps cornstarch

2 Tbsps sugar

In a 2 quart saucepan, mash 2 cups of berries; stir in cornstarch and sugar. Cook over medium heat, stirring constantly until mixture boils. Boil and stir 1 minute. Stir in remaining berries. Pour in a 9 x 13 glass baking dish.

Topping Ingredients:

2/3 cup packed brown sugar

1/2 cup whole wheat flour

1/2 cup oatmeal

1/2 tsp. cinnamon

1/4 tsp. salt

1/3 cup butter

Heat oven to 350 degrees.

In a small bowl, mix all ingredients with pastry blender or fork until crumbly.

Sprinkle over berry mixture.

Bake about 30 minutes or until topping is golden brown.

Serve with ice cream…a whole ton of ice cream. More ice cream, in fact, than we dared show here for fear that you, my friends, would run off screaming.

Yep. One, big, ice creamy…

poptart.

Yum.

5.0 from 1 reviews
Very Berry Crumble
 
Ingredients
  • 7 cups misc. berries
  • 3 Tbsps cornstarch
  • 2 Tbsps sugar
Instructions
  1. In a 2 quart saucepan, mash 2 cups of berries; stir in cornstarch and sugar.
  2. Cook over medium heat, stirring constantly until mixture boils.
  3. Boil and stir 1 minute.
  4. Stir in remaining berries.
  5. Pour in a 9 x 13 glass baking dish.
Notes
Topping Ingredients: ⅔ cup packed brown sugar ½ cup whole wheat flour ½ cup oatmeal ½ tsp. cinnamon ¼ tsp. salt ⅓ cup butter Heat oven to 350 degrees. In a small bowl, mix all ingredients with pastry blender or fork until crumbly. Sprinkle over berry mixture. Bake about 30 minutes or until topping is golden brown. Serve with ice cream.