These are really simple to make but give you something different to do with potatoes.
4 medium russet potatoes
2 to 3 Tbsp. mayo
1 to 2 tsp. seasoned salt
Cut the potatoes in half lengthwise into 3 wedges. Place in a single layer on a greased baking sheet. Spread mayo over cut sides of potatoes; sprinkle with seasoned salt. Bake @ 350° for 50-60 minutes or until tender.
Monday, July 21, 2008
Monday, July 7, 2008
Peanut Butter Cup Pie
An Easy One for summer
1½ c. milk
1 pkg. (3.9 oz.) instant chocolate pudding
1 c. plus 2 Tbsp. chopped peanut butter cups
1 carton (8 oz.) frozen whipped topping, thawed
1 chocolate crumb crust
Whisk milk and pudding. Let stand 2 minutes. Fold in peanut butter cups. Fold in whipped topping. Spoon into crust. Freeze 6 hours. Remove 15-20 minutes before serving.
1½ c. milk
1 pkg. (3.9 oz.) instant chocolate pudding
1 c. plus 2 Tbsp. chopped peanut butter cups
1 carton (8 oz.) frozen whipped topping, thawed
1 chocolate crumb crust
Whisk milk and pudding. Let stand 2 minutes. Fold in peanut butter cups. Fold in whipped topping. Spoon into crust. Freeze 6 hours. Remove 15-20 minutes before serving.
Friday, June 13, 2008
Croque Madame
This is a French grilled ham and cheese that I had at a cafe on the Champs Elysees in Paris. Marshall and Amy had the best omelets there as well, but those I find hard to re-create. If you don't have the eggs then it is a Croque Monsieur. Once again Barefoot Contessa.
2 Tbsp. butter
3 Tbsp. flour
2 c. hot milk
1 tsp. salt
1/2 tsp. pepper
pinch of nutmeg
12 oz. gruyere
1/2 c. parmesan
16 slices white bread, without crust
dijon mustard
ham
8 eggs
Preheat oven to 400 degrees. Melt butter over low heat and add all the flour; stir for 2 minutes. Pour in the hot milk slowly and whisk until thickened. Remove from heat and add salt, pepper, nutmeg, 1/2 c. grated gruyere and parmesan. Set aside.
Toast the bread in the oven on both sides. Lightly spread Dijon on half the slices of bread. Add ham and half the gruyere. Top with another piece of bread. Pour cheese sauce over the top and sprinkle with remaining Gruyere. Bake fro 5 minutes and then turn on the broiler and broil for 3-5 minutes. Fry the eggs in butter and serve over the top of the sandwiches
2 Tbsp. butter
3 Tbsp. flour
2 c. hot milk
1 tsp. salt
1/2 tsp. pepper
pinch of nutmeg
12 oz. gruyere
1/2 c. parmesan
16 slices white bread, without crust
dijon mustard
ham
8 eggs
Preheat oven to 400 degrees. Melt butter over low heat and add all the flour; stir for 2 minutes. Pour in the hot milk slowly and whisk until thickened. Remove from heat and add salt, pepper, nutmeg, 1/2 c. grated gruyere and parmesan. Set aside.
Toast the bread in the oven on both sides. Lightly spread Dijon on half the slices of bread. Add ham and half the gruyere. Top with another piece of bread. Pour cheese sauce over the top and sprinkle with remaining Gruyere. Bake fro 5 minutes and then turn on the broiler and broil for 3-5 minutes. Fry the eggs in butter and serve over the top of the sandwiches
Wednesday, June 11, 2008
Wendy's Potato Salad
I got this one from my good friend Wendy Clark. When I get tired of grandma's potato salad and need something different I use this one. Why all the potato salads? I live in Idaho after all.
6-12 hard boiled eggs (personal preference)
1 dozen medium sized red potatoes, cooked and chopped
1 bunch green onions, diced
1 ½ Tbsp. celery seed
1 Tbsp. salt
1 c. miracle whip
1 c. mayo
Mix together potatoes, eggs and onions. Combine remaining ingredients and then mix with potatoes. If you like more dressing just mix equal parts miracle whip and mayo until you have enough.
6-12 hard boiled eggs (personal preference)
1 dozen medium sized red potatoes, cooked and chopped
1 bunch green onions, diced
1 ½ Tbsp. celery seed
1 Tbsp. salt
1 c. miracle whip
1 c. mayo
Mix together potatoes, eggs and onions. Combine remaining ingredients and then mix with potatoes. If you like more dressing just mix equal parts miracle whip and mayo until you have enough.
Grandma's Potato Salad
Since I am doing potato salad, this is my grandma's recipe. It is by far the best one ever. No one can cook like grandma.
Cook potatoes in skins. Peel and cut up. Add 2 cut up boiled eggs. Add chopped pickles, onions, pimiento, salt and pepper. Mix and stir in mayo to desired consistency
Cook potatoes in skins. Peel and cut up. Add 2 cut up boiled eggs. Add chopped pickles, onions, pimiento, salt and pepper. Mix and stir in mayo to desired consistency
French Potato Salad
I mad this last night and it is really good. It is a lot like German Potato salad. It is from Barefoot Contessa, with a couple of changes, so you know it will be good.
1 lb. white potatoes
1 lb. red potatoes
4 Tbsp.Chicken broth
3 Tbsp. white wine vinegar
1/2 tsp. dijon mustard
2 tsp. salt
3/4 tsp. pepper
8 Tbsp. olive oil
1/4 c. minced green onions
2 Tbsp.fresh dill
2 Tbsp.fresh flat-leaf parsley
2 Tbsp.fresh basil
bring a large pot of water to boil and add salt. Add the potatoes and boil until cooked through. Drain and cover with a towel to steam for about 10 minutes. Cut in half or in quarters. Toss with chicken stock. Combine vinegar, mustard, 1/2 tsp, salt, 1/4 tsp. pepper and whisk in olive oil. add to potatoes. Add green onions, dill, parsley, basil, 1 1/2 tsp. salt and 1/2 tsp. pepper. Serve warm.
1 lb. white potatoes
1 lb. red potatoes
4 Tbsp.Chicken broth
3 Tbsp. white wine vinegar
1/2 tsp. dijon mustard
2 tsp. salt
3/4 tsp. pepper
8 Tbsp. olive oil
1/4 c. minced green onions
2 Tbsp.fresh dill
2 Tbsp.fresh flat-leaf parsley
2 Tbsp.fresh basil
bring a large pot of water to boil and add salt. Add the potatoes and boil until cooked through. Drain and cover with a towel to steam for about 10 minutes. Cut in half or in quarters. Toss with chicken stock. Combine vinegar, mustard, 1/2 tsp, salt, 1/4 tsp. pepper and whisk in olive oil. add to potatoes. Add green onions, dill, parsley, basil, 1 1/2 tsp. salt and 1/2 tsp. pepper. Serve warm.
Friday, June 6, 2008
cranberry orange scones
I like to make these when it's snowy outside and I can pretend to be British and have tea. I actually had a scone with clotted cream on one of our trips to England and it was really good. This isn't the same, but I enjoy them all the same.
2 c. flour 10 tsp. sugar, divided
1 Tbsp. grated orange peel
2 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
1/3 c. cold butter
1 c. dried cranberries
¼ c. orange juice
¼ c. half and half
1 egg
1 Tbsp. milk
Glaze:
½ c. powdered sugar
1 Tbsp. orange juice
Orange Butter:
½ c. butter, softened
2-3 Tbsp. orange marmalade
Combine flour, 7 tsp. sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. Combine cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. Gently knead 6-8 times. Pat dough into an 8” circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar. Bake @ 400° for 12-15 minutes. Combine glaze ingredients and drizzle over scones. Combine orange butter ingredients and serve with warm scones.
2 c. flour 10 tsp. sugar, divided
1 Tbsp. grated orange peel
2 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
1/3 c. cold butter
1 c. dried cranberries
¼ c. orange juice
¼ c. half and half
1 egg
1 Tbsp. milk
Glaze:
½ c. powdered sugar
1 Tbsp. orange juice
Orange Butter:
½ c. butter, softened
2-3 Tbsp. orange marmalade
Combine flour, 7 tsp. sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. Combine cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. Gently knead 6-8 times. Pat dough into an 8” circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar. Bake @ 400° for 12-15 minutes. Combine glaze ingredients and drizzle over scones. Combine orange butter ingredients and serve with warm scones.
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