BAKED GARLIC PARMESAN POTATO WEDGES

When the craving for French Fries strike, whip up a batch of these Oven Baked Garlic Parmesan Potato Wedges instead. They’re MUCH better and tastier too!

Ingredients :

• 3-4 large russet potatoes, sliced into wedges
• 4 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• ½ cup shredded parmesan cheese
• optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

Directions :

1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.
2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
3. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.(another group)

ENJOY!!

 

Ham and Potato Corn Chowder

Ingredients:

• 3 1/2 cups diced (skin on) red potatoes, about 1/2” cubes
• 1/3 cup finely chopped onion
• 2 cups diced cooked ham, about 1/2” cubes
• 2 cups corn kernels, fresh or frozen
• 3 1/4 cups chicken stock
• 1 – 1 1/2 teaspoon kosher salt
• 1 – 1 1/2 teaspoon black pepper
• 4 tablespoon butter
• 7 tablespoon flour , divided
• 2 cups plus 2 tablespoon half and half
• 1/3 cup green onions, chopped whites and greens
• 1 cup shredded cheddar plus additional for garnish

• Methods:

  1. Combine the potatoes, onion, ham, corn and chicken stock in a large pot.Bring to just to a boil, then cook over medium heat until potatoes are tender, about 10 to 13 minutes.
  2. In a separate saucepan, melt butter over medium-low heat.Whisk in 4 tablespoon of flour and cook, stirring constantly for 1 minute.Slowly whisk in half and half so that lumps don’t form and until 2 cups of half and half has been added.
  3. Continue whisking over medium-low heat until thick, 4 to 5 minutes.Stir the half and half mixture into the stockpot along with 1 cup of cheese and green onions, and cook soup until heated through.In a small bowl add the remaining half and half and 2 tablespoon flour and whisk to combine (no lumps)
  4. Pour that mixture into the soup to make it extra thick.Add in the 1 teaspoon salt and 1 1/2 teaspoon pepper and stir gently.Taste and add the remaining salt if necessary.
  5. Serve and garnish with cheddar cheese, green onions.

  ENJOY!!

This classic vanilla is to die for

 

The temperatures are rising and you wonder how to make ice cream without an ice cream maker? I have the solution for you with this recipe for frozen yogurt bars: put a creamy mixture of fruit yogurt and whipped cream in the freezer and cover it with fruit muesli. You can have delicious and refreshing ice cream bars for kids’ snacks! I used Grillon Door Muesli to make this recipe.

• Serves 9 to 12 Persons

Instructions :

• 1 (16-ounce) package store-bought puff pastry, 2 sheets, thawed
• 1 1/2 cups full fat milk
• 1 1/2 cups heavy cream
• 1/2 cup of water
• 2/3 cup caster sugar or caster sugar
• 1/3 cup all-purpose flour
• 1/4 cup (1/2 stick) unsalted butter, cubed
• 6 – beaten egg yolks
• 2 teaspoons of vanilla extract
• Powdered sugar, as needed

Instructions :

1. Preheat oven to 350° and line two baking sheets with parchment paper, then line a 9″ by 13″ baking sheet with parchment paper, leaving a 2-inch overhang on either side.
2. Roll out the puff pastry sheets and place them on baking sheets covered with baking paper, using a fork, and gently prick them all over the pastry, without piercing the bottom.
3. Optional: Line each puff pastry sheet with parchment paper, then cover with another baking sheet, serving as a weight, so that the puff pastry doesn’t puff up.
4. Place baking sheets in the oven and bake for 20-22 mn . Also take it out of the oven and let it cool completely.
5. Optional: Using a serrated knife to trim edges of puff pastry so it will fit in a 9-by-13-inch baking dish. Lay out a sheet of puff pastry
6. In a medium saucepan, whisk the milk, cream, butter, vanilla and sugar together over medium heat and cook until small bubbles appear around the edge of the pan, just before it comes to a boil. boiling.
7. Whisk the flour and water together to obtain a slurry, then stir the mixture into the hot milk mixture and remove the pan from the heat.
8. Whisk some of the hot milk mixture into beat egg yolks to soften the yolks, then while the pan is still off the heat, whisk the yolks into the batter until combined.
9. The pot is returned to the fire and left to boil. Whisking frequently, cook 30 to 60 seconds or until cream thickens.
10. Pour the thick custard over the puff pastry in a 9″ x 13″ baking dish, then cover with a second sheet of puff pastry. (Trim edges to fit dish) Press gently until dough sticks.
11. Placing baking dish in the refrigerator until cream hardens. 3-4 hours.
12. When ready to serve, sprinkling with powder sugar, slice & serve.

ENJOY!!

Monterey sausage pie

 

INGREDIENTS :

• 8 ounces cream cheese (1 package), softened
• 1 cup of butter
• 1 cup of sugar
• Half a tsp of lemon peel
• 2 eggs
• 2 c all-purpose flour
• 1 t of salt
• 1 t baking powder
• 1 tsp cinnamon (optional)
• 1 c of milk
• 15 ounces peaches, sliced, drained, and diced

Instructions :

1. Preheat oven to 375 degrees Fahrenheit and grease a standard loaf pan.
2. In bowl, whisk together cream cheese and butter. Adding sugar, eggs, and lemon zest and beat to light and fluffy.
3. In bowl, mix flour, baking powder, salt & cinnamon. Once well mixed, slowly add the dry ingredients and milk to the wet ingredients and stir in the peaches.
4. Transfering dough to prepared loaf pan and baking for 50-55 mn 
5. Letting bread cool before slice it.

ENJOY!!

 

Lemon Blueberry Loaf

A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.

This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! Topped with a lemon glaze this easy bread recipe is a classic combination of tart, sweet, and bright flavors! Sure to be a new favorite!

Ingredients

• 1 ½ cups plus 1 tbsp all purpose flour
• 2 tsp baking powder
• 3 large eggs
• 1 cup granulated sugar
• 1 cup plain yogurt or sour cream
• ½ tsp salt
• ½ tsp vanilla
• ½ cup vegetable oil
• 2 tsp lemon zest
• 1 ½ cups fresh or frozen blueberries
• 2 to 3 tbsp lemon juice
• 1 cup sifted confectioner’s sugar

Ingredients:

• Preheat the oven to 350
• Grease the sides and bottom of a loaf pan
• Sift together all dry ingredients for the bread
• In a large bowl, mix together all the moist ingredients
• Slowly add in the dry ingredients
• In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter
• Pour the batter into the prepared pan
• Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done
• Remove from the oven and let cool for 10 minutes
• Remove loaf from pan and allow to cool on a cooling rack
• In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes
• Using a toothpick, poke holes all over the loaf, top and sides
• Use a pastry brush to brush the lemon syrup on the top and the sides.
• Let harden for 15 minutes before serving.

Enjoy!!

 

Butter Buttermilk Biscuits

Southern buttermilk biscuits are a classic comfort food that bring joy to any meal. The perfect biscuit should have a golden-brown exterior, a tender crumb, and a rich, buttery flavor. In this recipe, we will guide you through the process of creating delightful, flavorful, light, and airy Southern buttermilk biscuits that will leave your taste buds craving more.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 3/4 cup buttermilk

• How To Make Butter Buttermilk Biscuits

  1. Preheat your oven to 450°F (230°C). In a large mixing bowl, whisk together the flour, baking powder, and salt. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse sand. Make a well in the center of the mixture and pour in the buttermilk. Stir just until the dough comes together.
  2. Turn the dough out onto a lightly floured surface and knead it gently a few times. Pat the dough out into a 1-inch thick rectangle. Using a 2-inch biscuit cutter, cut out as many biscuits as you can and place them on a baking sheet. Gather the scraps and pat them out again, cutting out additional biscuits until all the dough has been used.
  3. Bake the biscuits for 12-15 minutes, or until they are golden brown. Serve warm.

  Enjoy!

 

 Pecan Pie Brownies

Ingredients

1 box Brownie mix must have instructions for making in 13x9 pan + ingredients listed on the package

Pecan Pie Filling:

1 cup Sugar

1 1/2 cups Light Corn syrup

4 Eggs

1/4 cup Unsalted butter

1 1/2 teaspoon Vanilla extract

2 cups Pecans roughly chopped

Instructions

Preheat oven according to brownie package

instructions.

Combine the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan and cook over medium heat stirring often.

Mix brownies according to package instructions.

Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 20 minutes. * see note about cooking time below

As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.

When the brownies have finished pre-baking remove them from the oven and pour the pecan pie filling over them spreading it out to cover the brownies completely.

Place them back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan.

Let cool to room temperature before cutting.