This is my take on the sloppy joe.
1 lb. ground beef
1/2 c. onion, diced
1/2 c. green pepper, diced (opt.)
1 can (15 oz) diced tomatoes (petite diced would be really great!)
1 can (8 oz) tomato sauce
3 Tb. quick oats
1 Tb. Worcestershire sauce
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. brown sugar
1/2 tsp. seasoned salt
dash of cayenne pepper
Brown beef, onion, and green pepper together. Add all other ingredients and simmer for 20 -30 minutes. Serve on buns. Makes 6-8 sandwiches.
Thursday, January 31, 2008
Sunday, January 27, 2008
Beef and Black Bean Soup
1 lb. ground beef, browned
4 c. chicken stock
1 can diced tomatoes
1/2 c. onion, diced
3 med. carrots, diced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 1/2 tsp. dried basil
1 tsp. salt
1/2 tsp. dried oregano
1 tsp. cumin
1/2 tsp. chili powder
2 cans (15 oz.) black beans, rinsed and drained
1 1/2 c. rice
Place beef in slow cooker. Add remaining ingredients except beans and rice. Cover and cook on high 1 hour. Reduce to low and cook 4-5 hours or until vegetables are tender. Add beans and rice. Cook 1 hour longer on low or until heated through.
4 c. chicken stock
1 can diced tomatoes
1/2 c. onion, diced
3 med. carrots, diced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 1/2 tsp. dried basil
1 tsp. salt
1/2 tsp. dried oregano
1 tsp. cumin
1/2 tsp. chili powder
2 cans (15 oz.) black beans, rinsed and drained
1 1/2 c. rice
Place beef in slow cooker. Add remaining ingredients except beans and rice. Cover and cook on high 1 hour. Reduce to low and cook 4-5 hours or until vegetables are tender. Add beans and rice. Cook 1 hour longer on low or until heated through.
Lentil Tomato Stew
4 c. chicken or vegetable stock
2 cans (15 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1/2 c. dry red wine
3/4 tsp. dried basil
3/4 tsp. dried thyme
1/2 tsp. crushed red pepper
3/4 tsp. italian seasoning
1 lb. dried lentils, rinsed and drained (remove any rocks)
1 lg. onion, diced
4 med. carrots, diced
4 med. celery ribs, diced
3 garlic cloves, minced
1 tsp. salt
fresh basil or parsley for garnish
Combine water, tomatoes (w/juice), paste, wine, basil, thyme, pepper, and italian seasoning in slow cooker. Add lentils, onions, carrots, celery, garlic, and salt. Cover. Cook on low 10-12 hours or high 4-5 hours. Serve with parsly or basil sprinkled on top (if desired).
2 cans (15 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1/2 c. dry red wine
3/4 tsp. dried basil
3/4 tsp. dried thyme
1/2 tsp. crushed red pepper
3/4 tsp. italian seasoning
1 lb. dried lentils, rinsed and drained (remove any rocks)
1 lg. onion, diced
4 med. carrots, diced
4 med. celery ribs, diced
3 garlic cloves, minced
1 tsp. salt
fresh basil or parsley for garnish
Combine water, tomatoes (w/juice), paste, wine, basil, thyme, pepper, and italian seasoning in slow cooker. Add lentils, onions, carrots, celery, garlic, and salt. Cover. Cook on low 10-12 hours or high 4-5 hours. Serve with parsly or basil sprinkled on top (if desired).
Whole Grain Waffles
I found this on allrecipes.com and thought it looked delicious and healthy!
2 eggs, beaten
1 3/4 cups skim milk
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 cup flax seed meal
1/4 cup wheat germ
1/4 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.
2 eggs, beaten
1 3/4 cups skim milk
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 cup flax seed meal
1/4 cup wheat germ
1/4 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.
Monday, January 21, 2008
Balsamic-Glazed Salmon Fillets
Courtesy of allrecipes.com
4 (5 ounce) salmon fillets
2-3 cloves garlic, minced
2 teaspoons white wine
2 teaspoons honey
3 tablespoons and 1 3/4 teaspoons balsamic vinegar
2-3/4 teaspoons Dijon mustard
salt and pepper to taste
2 teaspoons chopped fresh oregano
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
4 servings
Sunday, January 13, 2008
Slow Cooker Italian Style Chicken
I found this on about.com.
INGREDIENTS:
4 chicken breasts, boneless, cut into bite size pieces
1 - 16 oz. can of tomatoes, chopped
1 large green sweet pepper, diced
1 small cooking onion, diced
1 medium rib of celery, diced
1 medium carrot, peeled and diced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme, optional
2 cloves of garlic, chopped; OR 2 tsp. garlic powder
1/2 teaspoon salt
1/2 teaspoon red pepper flakes, or to taste
1/2 cup grated Parmesan or Romano cheese
PREPARATION:
Combine all ingredients, except grated cheese, in slow cooker. Cook chicken and sauce on low 6 to 8 hours. Remove bay leaf and sprinkle with grated cheese before serving. Good over rice or pasta.
Shared by Ness
INGREDIENTS:
4 chicken breasts, boneless, cut into bite size pieces
1 - 16 oz. can of tomatoes, chopped
1 large green sweet pepper, diced
1 small cooking onion, diced
1 medium rib of celery, diced
1 medium carrot, peeled and diced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme, optional
2 cloves of garlic, chopped; OR 2 tsp. garlic powder
1/2 teaspoon salt
1/2 teaspoon red pepper flakes, or to taste
1/2 cup grated Parmesan or Romano cheese
PREPARATION:
Combine all ingredients, except grated cheese, in slow cooker. Cook chicken and sauce on low 6 to 8 hours. Remove bay leaf and sprinkle with grated cheese before serving. Good over rice or pasta.
Shared by Ness
Curried Turkey Burgers
This is a Rachael Ray recipe.
1 lb. ground turkey
2 Tb. curry powder
2 shakes Worcestershire sauce
2 cloves garlic, minced
1/4 c. onion, grated
Cilantro, chopped - a palmful
Coarse salt, to taste
Combine all ingredients. Form 4 patties and grill until cooked through.
Makes 4 burgers
1 lb. ground turkey
2 Tb. curry powder
2 shakes Worcestershire sauce
2 cloves garlic, minced
1/4 c. onion, grated
Cilantro, chopped - a palmful
Coarse salt, to taste
Combine all ingredients. Form 4 patties and grill until cooked through.
Makes 4 burgers
Sunday, January 6, 2008
Orange Rosemary Chicken
This is my original recipe which we will be testing out this week. :)
2 boneless, skinless chicken breasts
2-3 Tb. olive oil
2-3 Tb. fresh squeezed orange juice
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried rosemary (can also use fresh)
4 slices fresh orange (leave rind on)
Preheat oven to 350 degrees. Combine olive oil and orange juice. Sprinkle chicken breast with salt and pepper and place in greased 8x8 pan, pour oil mixture over the chicken and sprinkle with rosemary. Place the orange slices on top of the chicken breasts. Cover tightly and bake for 15 min. Uncover and bake for 10-15 min. or until juices run clear.
2 boneless, skinless chicken breasts
2-3 Tb. olive oil
2-3 Tb. fresh squeezed orange juice
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried rosemary (can also use fresh)
4 slices fresh orange (leave rind on)
Preheat oven to 350 degrees. Combine olive oil and orange juice. Sprinkle chicken breast with salt and pepper and place in greased 8x8 pan, pour oil mixture over the chicken and sprinkle with rosemary. Place the orange slices on top of the chicken breasts. Cover tightly and bake for 15 min. Uncover and bake for 10-15 min. or until juices run clear.
Italian Oven Chicken
This is my original recipe we will try this week.
2 boneless, skinless chicken breasts
2-3 Tb. Olive oil
1 Tb. Italian seasoning
1 tsp. salt
1/4 tsp. pepper
2 Tb. Parmesan Cheese
Preheat oven to 350 degrees. Place chicken breasts in a greased 8x8 pan and drizzles with olive oil and seasonings (turn over after seasoning first side). Bake covered for 15 min. Uncover and bake 10 min. more or until juices run clear. Top with parmesan cheese and return to oven for 5 min.
2 boneless, skinless chicken breasts
2-3 Tb. Olive oil
1 Tb. Italian seasoning
1 tsp. salt
1/4 tsp. pepper
2 Tb. Parmesan Cheese
Preheat oven to 350 degrees. Place chicken breasts in a greased 8x8 pan and drizzles with olive oil and seasonings (turn over after seasoning first side). Bake covered for 15 min. Uncover and bake 10 min. more or until juices run clear. Top with parmesan cheese and return to oven for 5 min.
Fruity Yogurt
Adapted for our taste.
1 c. plain yogurt
1 c. mixed berries
1 Tb. milled or ground flaxseeds
dash of ground ginger
dash of ground cinnamon
dash of vanilla extract
Combine 1st three ingredients in a small bowl. Spoon into parfait glass. Sprinkle with ginger and cinnamon. Chill.
Serves: 1-2
1 c. plain yogurt
1 c. mixed berries
1 Tb. milled or ground flaxseeds
dash of ground ginger
dash of ground cinnamon
dash of vanilla extract
Combine 1st three ingredients in a small bowl. Spoon into parfait glass. Sprinkle with ginger and cinnamon. Chill.
Serves: 1-2
Cucumber Cilantro Salsa
Adapted from another recipe to our taste.
1 lg. cucumber, peeled and shredded
1 lg. tomato, chopped
2 Tb. minced red onion
½ tsp. ground cumin
2 Tb. chopped fresh cilantro
1 garlic clove, minced
Salt and pepper to taste
Combine all ingredients in a small bowl. Toss lightly. Cover and chill for at least 1 hr. before serving.
1 lg. cucumber, peeled and shredded
1 lg. tomato, chopped
2 Tb. minced red onion
½ tsp. ground cumin
2 Tb. chopped fresh cilantro
1 garlic clove, minced
Salt and pepper to taste
Combine all ingredients in a small bowl. Toss lightly. Cover and chill for at least 1 hr. before serving.
Pesto Presto Cilantro
This uses my husband's favorite ingredient - cilantro! I found this recipe in a book (can't remember the name).
1 ½ c. packed fresh cilantro
6 Tb. Olive oil
2 Tb. Fresh lemon juice
2 garlic cloves, minced
Put cilantro and oil in food processor and process until cilantro is well chopped. Add remaining ingredients. Serve right away or cover and refrigerate.
1 ½ c. packed fresh cilantro
6 Tb. Olive oil
2 Tb. Fresh lemon juice
2 garlic cloves, minced
Put cilantro and oil in food processor and process until cilantro is well chopped. Add remaining ingredients. Serve right away or cover and refrigerate.
Garlicky Greens w/ Ginger & Lemon
Not an original.
3 Tb. Chicken broth or olive oil
1 lg. bunch (about 1 lb.) greens (kale, chard etc.), cut crosswise w/stems removed
2 garlic cloves, minced
1/8 tsp. powdered ginger
pinch of salt
2 Tb. Fresh lemon juice
Heat broth or oil in a saute pan over med. heat. Add the greens, garlic, ginger, and salt, stirring until the greens wilt, about 1 ½ min. Remove from the heat and drizzle on the lemon juice.
Serves: 4
Brussels Sprouts A L’Orange
Adapted from another recipe.
1 lb. brussels sprouts, trimmed and halved
2 tsp. grated orange rind
dash of ground cinnamon
dash of ground cloves
dash of ground ginger
butter to taste
Salt to taste
Steam 10-12 min. Add orange rind, cover, and steam for another 3 min. Sprinkle on seasonings and add butter, remove from heat.
Serves: 4-6
1 lb. brussels sprouts, trimmed and halved
2 tsp. grated orange rind
dash of ground cinnamon
dash of ground cloves
dash of ground ginger
butter to taste
Salt to taste
Steam 10-12 min. Add orange rind, cover, and steam for another 3 min. Sprinkle on seasonings and add butter, remove from heat.
Serves: 4-6
Firecracker Slaw
This recipe is not an original - I can't remember the name of the book it's from.
1 lb. red and green cabbage, thinly sliced
2 med. carrots, thinly sliced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
4 celery stalks, finely chopped
2 Tb. Fresh lime juice
2 Tb. Apple Cider vinegar
4 tsp. flaxseed oil
Cayenne to taste
½ tsp. celery seed
Combine all ingredients. Cover & shake. Refrigerate 4-6 hours before serving, shake periodically.
Serves: 6-8
1 lb. red and green cabbage, thinly sliced
2 med. carrots, thinly sliced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
4 celery stalks, finely chopped
2 Tb. Fresh lime juice
2 Tb. Apple Cider vinegar
4 tsp. flaxseed oil
Cayenne to taste
½ tsp. celery seed
Combine all ingredients. Cover & shake. Refrigerate 4-6 hours before serving, shake periodically.
Serves: 6-8
Sunday, December 16, 2007
Yogurt Parfaits
2 c. greek yogurt or plain yogurt
1/2 tsp. vanilla
2 Tb. honey
1 c. granola
2 c. berries (fresh or frozen)
Combine first 3 ingredients. Layer yogurt, berries, and granola in glasses. Chill until ready to serve.
Yields: 4
1/2 tsp. vanilla
2 Tb. honey
1 c. granola
2 c. berries (fresh or frozen)
Combine first 3 ingredients. Layer yogurt, berries, and granola in glasses. Chill until ready to serve.
Yields: 4
Cookie Dough Truffles
This is a TOH recipe. They really taste like cookie dough! So good!
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds semisweet candy coating, chopped (I often just use chocolate)
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in chocolate; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds semisweet candy coating, chopped (I often just use chocolate)
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in chocolate; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.
Butter Pecan Fudge
This is from Taste of Home. I first made it maybe 2 or 3 years ago and now we make it every year - it's very rich but absolutely delicious!
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped
In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/4 pounds.
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped
In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/4 pounds.
Greek Potatoes & Green Beans
1/3 cup olive oil
1 1/2 cups chicken stock
3 cloves garlic, finely minced
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 tsp. ground black pepper
1 tsp. salt
4 potatoes, peeled and quartered (can cut smaller for quicker cook time)
2 c. green beans (fresh or frozen, whole)
1 can diced tomatoes, drained (OPT.)
Preheat oven to 400 degrees F.
In a small bowl, mix olive oil, broth, garlic, lemon juice, thyme, rosemary, salt, and pepper.
Arrange potatoes and green beans evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the vegetables. Cover, and bake 1 - 1 1/2 hours in the preheated oven, stirring occasionally.
1 1/2 cups chicken stock
3 cloves garlic, finely minced
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 tsp. ground black pepper
1 tsp. salt
4 potatoes, peeled and quartered (can cut smaller for quicker cook time)
2 c. green beans (fresh or frozen, whole)
1 can diced tomatoes, drained (OPT.)
Preheat oven to 400 degrees F.
In a small bowl, mix olive oil, broth, garlic, lemon juice, thyme, rosemary, salt, and pepper.
Arrange potatoes and green beans evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the vegetables. Cover, and bake 1 - 1 1/2 hours in the preheated oven, stirring occasionally.
Tzatziki
2 c. greek yogurt or plain yogurt
1 lg. english cucumber, diced
2 cloves garlic
1/2 tsp. salt
1/4 tsp. pepper
1 Tb. lemon juice
1/4 c. finely diced onion
Combine ingredients and chill before serving.
1 lg. english cucumber, diced
2 cloves garlic
1/2 tsp. salt
1/4 tsp. pepper
1 Tb. lemon juice
1/4 c. finely diced onion
Combine ingredients and chill before serving.
Sunday, December 9, 2007
Caramels
Another of Micah's recipes! Wonderfully good! I've included her tips!
Cut little rectangles of waxed paper ahead of time, so when you're ready to wrap, you're ready to go! Here's another secret - cutting the caramels with scissors is quicker and easier than using a knife.
2C Sugar
1/2C Butter
2C Heavy Whipping Cream
3/4C Light Corn Syrup1.
1. Grease bottom and sides of square baking dish, 8x8 or 9x9, with butter.
2. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.
3. Cut into 1" squares. Wrap individually in waxed paper or plastic wrap; store in airtight container.
Cut little rectangles of waxed paper ahead of time, so when you're ready to wrap, you're ready to go! Here's another secret - cutting the caramels with scissors is quicker and easier than using a knife.
2C Sugar
1/2C Butter
2C Heavy Whipping Cream
3/4C Light Corn Syrup1.
1. Grease bottom and sides of square baking dish, 8x8 or 9x9, with butter.
2. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.
3. Cut into 1" squares. Wrap individually in waxed paper or plastic wrap; store in airtight container.
Peanut Clusters
This is from my friend, Micah...super easy and really, really delicious!
12oz can of salted peanuts
6oz Nestle's chocolate chips
6oz Butterscotch chips
Melt chips in microwave. Stir in peanuts. Drop on waxed paper.
12oz can of salted peanuts
6oz Nestle's chocolate chips
6oz Butterscotch chips
Melt chips in microwave. Stir in peanuts. Drop on waxed paper.
English Toffee
My good friend, Micah gave me toffee for Christmas and it didn't last long so I asked for the recipe! :) I can't wait to make it!
1C Sugar
1C Butter
3T Water
1/2 t Salt
1 t Vanilla
1/2C Chopped Pecans
1 Large Hershey Bar or 4 regular size
Bring sugar, butter, water, and salt to boil, and boil until it reaches 300 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Remove from heat, but keep stirring. Immediately pour into ungreased 9x13 pan. Spread Hershey bar(s) over the top and sprinkle with nuts. Cool before breaking into bite sized pieces.
1C Sugar
1C Butter
3T Water
1/2 t Salt
1 t Vanilla
1/2C Chopped Pecans
1 Large Hershey Bar or 4 regular size
Bring sugar, butter, water, and salt to boil, and boil until it reaches 300 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Remove from heat, but keep stirring. Immediately pour into ungreased 9x13 pan. Spread Hershey bar(s) over the top and sprinkle with nuts. Cool before breaking into bite sized pieces.
Oven Fries
Peel and slice 1 potato per person in strips, lengthwise (I use the fry cutter attachment for my Bosch)
Olive oil
Salt
Dried dill
Put the sliced potatoes in a bag with enough olive oil to coat them. Sprinkle with salt and dried dill. Bake at 425 degrees for about 20 minutes.
Olive oil
Salt
Dried dill
Put the sliced potatoes in a bag with enough olive oil to coat them. Sprinkle with salt and dried dill. Bake at 425 degrees for about 20 minutes.
Mexican Wedding Cakes
These are a little different than the traditional wedding cakes and I love them. Kyla's recipe!
1/4 lb. butter
1/3 c. powdered sugar
1 1/2 c. flour
1 tsp. vanilla
powdered sugar for rolling
Cream together butter and sugar. Add flour and vanilla. Roll small balls of dough and place on cookie sheet to b ake. Bake about 10 min. just before turning brown. Roll immediately into powdered sugar.
1/4 lb. butter
1/3 c. powdered sugar
1 1/2 c. flour
1 tsp. vanilla
powdered sugar for rolling
Cream together butter and sugar. Add flour and vanilla. Roll small balls of dough and place on cookie sheet to b ake. Bake about 10 min. just before turning brown. Roll immediately into powdered sugar.
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