Desired number of potatoes
Olive oil
Salt and Pepper
Wash potatoes. Cover in olive oil. DO NOT poke holes in them or wrap in foil. Season with salt and pepper. Place directly on oven rack. Bake at 350 for 3 hours. (It is perfect for Sundays...they are done when you get home:)
NOTE: If you do make these on a Sunday, there is NO B.S.ing allowed after church! They will burn and be gross. So stick to the 3 hour baking time.
Thursday, September 8, 2011
Wednesday, September 7, 2011
Chili and Rice-Amy
3/4 lb. ground beef
1 medium onion, chopped
1 TBS chili powder
1 can tomato soup
1/4 cup water
1 tsp vinegar
1 can rinsed kidney beans
4 cup cooked white rice
1. Cook beef, onion, and chili powder until beef is well browned; drain fat.
2. Stir in all but rice and boil. Turn heat to low and cook 10 minutes longer. Serve over rice.
1 medium onion, chopped
1 TBS chili powder
1 can tomato soup
1/4 cup water
1 tsp vinegar
1 can rinsed kidney beans
4 cup cooked white rice
1. Cook beef, onion, and chili powder until beef is well browned; drain fat.
2. Stir in all but rice and boil. Turn heat to low and cook 10 minutes longer. Serve over rice.
Pizza Pinwheels-Amy
1 (8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can pizza sauce
1. Preheat oven to 375 degrees F (190 degrees C).
2. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.
3. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can pizza sauce
1. Preheat oven to 375 degrees F (190 degrees C).
2. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.
3. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.
Perfect Bacon-Amy
1 pound bacon
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
2. Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
2. Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.
Chunky Bacon and Potato Soup-Amy
3 slices bacon, cut into 1/2 inch pieces
1 small leek, white part only, diced (I use onion. I'm not fancy enough to use leeks. Haha. I figure 1/4 cup chopped onion is close to one leek. You can use as much or little as you want, though.)
1 (20 ounce) package Bob Evans® Home Fries Diced Potatoes (I just use my own fresh, diced potatoes.)
2 (14 ounce) cans chicken broth
2 cups whole milk
1 cup frozen corn, thawed
1 teaspoon parsley flakes
1. In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes.
2. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.
1 small leek, white part only, diced (I use onion. I'm not fancy enough to use leeks. Haha. I figure 1/4 cup chopped onion is close to one leek. You can use as much or little as you want, though.)
1 (20 ounce) package Bob Evans® Home Fries Diced Potatoes (I just use my own fresh, diced potatoes.)
2 (14 ounce) cans chicken broth
2 cups whole milk
1 cup frozen corn, thawed
1 teaspoon parsley flakes
1. In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes.
2. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.
Bacon 'N' Egg Biscuits-Amy
2 cups buttermilk biscuit mix
7 tablespoons water
8 eggs
8 slices processed American cheese
8 bacon strips, halved and cooked
CAN USE REFRIGERATOR BISCUITS. In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
7 tablespoons water
8 eggs
8 slices processed American cheese
8 bacon strips, halved and cooked
CAN USE REFRIGERATOR BISCUITS. In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
Tomato Bacon Grilled Cheese-Amy
8 slices bacon
1/4 cup butter, softened
8 slices white bread
8 slices American cheese
8 slices tomato
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
2. Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.
1/4 cup butter, softened
8 slices white bread
8 slices American cheese
8 slices tomato
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
2. Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.
Monkey Bread-Amy
24 frozen dinner rolls
3.75 oz butterscotch pudding (not instant)
1/2 cup margarine
3/4 tsp cinnamon
3/4 cup brown sugar
1/2 cup nuts
Arrange 24 rolls in a well-greased bundt or angel food pan. Sprinkle dry pudding mix over rolls, cook margarine, brown sugar and cinnamon over low heat until sugar is dissolved and mixture bubbles-add nuts. Pour over frozen rolls.
Cover tightly with foil and let sit over night (not in a hot place!) Next morning bake (with foil) at 350 degrees for 30 minutes. Invert onto serving dish.
3.75 oz butterscotch pudding (not instant)
1/2 cup margarine
3/4 tsp cinnamon
3/4 cup brown sugar
1/2 cup nuts
Arrange 24 rolls in a well-greased bundt or angel food pan. Sprinkle dry pudding mix over rolls, cook margarine, brown sugar and cinnamon over low heat until sugar is dissolved and mixture bubbles-add nuts. Pour over frozen rolls.
Cover tightly with foil and let sit over night (not in a hot place!) Next morning bake (with foil) at 350 degrees for 30 minutes. Invert onto serving dish.
Hamburger and Vegetable Casserole-Amy
2 cans (10.75 oz) vegetable beef soup-don't add water (or use progresso and drain some liquid)
4 1/2 cup potato flakes (and ingredients to make mashed potatoes)
1 1/2 lbs ground beef (browned)
1/2 cup grated cheddar cheese
Spread soup in 9X13 pan. Add ground beef, salt and pepper (to taste) and stir. Prepare mashed potatoes and spread on top. Sprinkle cheese. Bake at 325 degrees for 20 minutes.
4 1/2 cup potato flakes (and ingredients to make mashed potatoes)
1 1/2 lbs ground beef (browned)
1/2 cup grated cheddar cheese
Spread soup in 9X13 pan. Add ground beef, salt and pepper (to taste) and stir. Prepare mashed potatoes and spread on top. Sprinkle cheese. Bake at 325 degrees for 20 minutes.
Tuesday, September 6, 2011
Chippy Chocolate Cookies
These cookies are super fast and easy. AND they stay soft FOREVER!
2 packages chocolate cake mix
5 eggs
2/3 cup vegetable oil
1 package chips (my favorite is peanutbutter chips but you can use any kind)
Mix all ingredients. Drop by rounded spoonfuls onto greased cookie sheet. Bake at 350 for 10-13 minutes. Makes about 6 dozen.
2 packages chocolate cake mix
5 eggs
2/3 cup vegetable oil
1 package chips (my favorite is peanutbutter chips but you can use any kind)
Mix all ingredients. Drop by rounded spoonfuls onto greased cookie sheet. Bake at 350 for 10-13 minutes. Makes about 6 dozen.
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