Parmesan Roasted Potatoes

1.8kg floury potatoes , cut in half, or quarters if large
5 tbsp olive oil
2 tsp plain flour
100g Parmesan (or vegetarian alternative), finely grated
handful parsley , finely chopped
4 rosemary sprigs, leaves finely chopped
pinch grated nutmeg

Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
Stir the flour, Parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

Easy Banana Nut Bread

1 pack yellow cake mix
2 eggs
1 ripe banana
1/2 cup milk
1/2 cup pecans (chopped)
1 Tablespoon Cinnamon
1/4 Cup of Packed Brown Sugar
1 Tablespoon Vanilla Extract

Combine pack of yellow cake mix, milk, vanilla, cinnamon, brown sugar and eggs in mixing bowl. Add banana to mixture make sure the banana are well mashed. Mix in 3/4th of pecans.
Pour into greased pans. Place the rest of the pecans on top as garnish. Bake at 350F till the toothpick, placed in the middle, comes out clean.

Grilled Cheese Pizza Sandwich

Slices of Bread
Slices of Mozzarella Cheese
Pepperoni
Fresh Basil
Pizza Sauce
Butter

Butter one side of the slices of bread. Place 1 tablespoon of pizza sauce on each slice of bread.
Place cheese, pepperoni, and basil. Make a sandwich by putting the two slices together.
Place sandwich on a skillet over medium heat. Cook till cheese has melted – make sure to flip the sandwich.

Cheesy Chicken Roll Ups

1 pkg cream cheese (8oz) – have it at room temperature
2 pkg crescent rolls
2 shredded cooked chicken breasts or one large breast
2 Cups grated cheddar cheese
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 Cup of Parmesan Cheese
1/4 stick melted butter
1/4 Cup of Finely Chopped Cooked Broccoli

Boil water in a stockpot and place chicken breasts into the water for 40 minutes. Preheat over to 375.
After 40 minutes take the chicken out of the hot water ( let it cool down) and shred.
In a medium size bowl mix – Cheese, Salt, Pepper, Cream Cheese, Broccoli; Chicken
Spoon onto crescents. Roll and make sure the chicken mixture is completely sealed in.
Brush tops with butter and sprinkle with Parmesan Cheese. Bake at 350 for 20-25 minutes or till golden brown.

Pillsbury Crescent Pizza Pockets

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 cup shredded mozzarella cheese
1/4 cup pizza sauce
Optional – Veggies or Meats you want to get into your pizza pockets.

 

Preheat oven to 350.
Unroll the Crescent Rolls – you will be making 4 pizza pockets.
Place 1/4 of the sauce onto the one piece of Crescent Roll. Put 1/4 cup of mozzarella over the sauce
Optional – Add Other Ingredients. Fold dough diagonally over filling and press edges down.
Pop your pockets in to the oven on a pan and cook for about 15 -18 minutes or until golden brown.

Homemade Thin Mints

Makes about 1 1/2 dozen cookies

18 Ritz Crackers

1 cup semi-sweet chocolate chips, melted

1 tablespoon vegetable shortening

3/4 teaspoon peppermint extract

Prepare a baking sheet by lining it with parchment paper or wax paper; set aside. Clear out a spot in your refrigerator or freezer to accommodate baking sheet.

In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping; it prevents that thick and gloppy, chocolate getting hard before you want it to phenomenon) and heat for 1 minute on high power to melt. Stir and heat in 10 to 15 second bursts until chocolate can be stirred very smooth.

To the melted chocolate add 1/2 teaspoon peppermint extract and stir. If you prefer it mintier, add another 1/4 teaspoon. I used 3/4 teaspoon in total, but because all brands and taste preferences differ, taste your chocolate and add peppermint to taste.

Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10 to 15 second bursts if it starts getting too firm for smooth dipping. After all crackers have been dipped, place baking sheet in refrigerator. Although these will solidify at room temperature, the shortening in the chocolate lengthens the amount of time that will take; the fridge or freezer helps speed it up. Store extra Thin Mints in an airtight container in the refrigerator for many weeks. In the freezer, I estimate that these could be kept for 3 to 6 months successfully.

Incredible Chicken Nuggets

1 large egg
1/3 cup milk
1 pound boneless skinless chicken breast, cut into bite size pieces
Pinch of cayenne pepper
1 1/2 cups panko bread crumbs
1/4 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper ( a couple pinches of each)
1/2 cup canola or vegetable oil

Mix egg and milk together. In a large bowl soak chicken in the egg mixture.
In a bowl combine panko, pepper, salt, garlic powder, paprika, and cayenne pepper.
Take a cookie sheet and place paper towels on top.
Heat oil in a pan and add chicken (after you roll it in the panko mixture) – cook till golden brown ( 5 minutes each side). Transfer chicken to the paper towel to cool.

Grilled Chicken & Pineapple Quesadillas

8 whole Flour Tortillas
2 Tablespoon Margarine
1 cups Grilled Pineapple Cubes
1.5 Pounds Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Cheddar and Monterrey Jack Cheese
1 whole Jalapeno, Sliced – Seeded
1 tablespoon of finely chopped Cilantro
3 Tablespoons Barbecue Sauce

Cook Chicken and cut into small strips. Cook Pineapple. Place each tortillas into a heated pan. Next add cheese, pinch of Cilantro, sprinkle of Jalapeno, Pineapple, Chicken; BBQ Sauce.
Place tortilla on top then place it back in the pan to melt the cheese. Cut into 6 sections.

Cracker Barrel Hash Brown Casserole

1 stick of butter
2 pounds of hash browns ( defrosted it frozen)
1 small onion chopped
salt and pepper
1 tablespoon of Olive Oil
2 cups of cheddar cheese
1 can of cream of chicken soup ( 10 3/4 ounces)

Preheat oven to 350 – oil or butter a 9×13 pan and chop onions
Melt butter in hot skillet then add onions. Once the onions are browning add the defrosted hash browns and add oil.
Cook until the hash is browning and tender. Next take a large bowl and mix cheese and soup together.
Place the hash browns in the large bowl with the cheese and mix. Place mixture into 9×13 pan .
Pop the pan in the oven for 30 minutes or until golden brown.

Creamy Baked Mashed Potatoes

1 sticks butter
3.5 pounds Yukon gold potatoes 
One 8-ounce package cream cheese, softened
1/2 cup of milk
1/2 teaspoon seasoned salt
1/4 teaspoon salt
1 1/2 teaspoon black pepper
1/2 cup of Parmesan Cheese

Preheat the oven to 350 degrees F. Butter your 8×8 Baking Dish 
Cut the potatoes into 1/4ths – (peel the skin if you like). Boil water in a stockpot and give your potatoes a bath. Leave them for about 20 minutes – test the potato by sticking a knife in it – if the potato is tender then you know they are done. 
Drain potatoes – place them back in a dry pot on the stove. And start mashing over low heat. You want to make sure you allow the steam from the potatoes to escape
Now add the other ingredients.
Add the seasoning, cream cheese, butter, milk and start mashing them together.
Place mixture into the buttered pan and sprinkle Parmesan Cheese on top. Now bake in the oven till golden brown  (this takes about 25 – 30 minutes)