Italian Pullapart

This is a super easy side dish to make and goes well with any Italian main dish.  It's the same basic recipe as the bacon cheddar pull apart, but with an Italian twist.  A fun way to have some bread to go with your dinner.

What you need:

1 Egg

2 tablespoons milk

1 can Pillsbury Grand biscuits or 2 small cans biscuits

1/2 cup shredded parmesan

1 cup shredded Mozzarella cheese

  1 teaspoon Italian seasonings

What to do:

1. Heat oven to 350 degrees. 

2. Spray 11 x 7 or 12 x 8 glass baking dish with cooking spray.

3. In medium bowl, mix egg and milk with wire whisk until smooth. 

4. Separate dough into 8 biscuits; cut each into quarters

   (if using Grands) or cut in half (if using small pkg biscuits). 

5. Gently dip biscuit pieces into egg mixture to coat evenly.

    Then place in large bowl.

6. Fold in cheeses and Italian seasoning (reserve enough to sprinkle on top, about 1/4 cup). 

Spoon mixture into sprayed baking dish; arrange biscuit pieces in single layer.

Sprinkle reserves shredded cheeses on top

7. Bake at 350° for 23 to 28 minutes or until golden brown.     

8. Gather round, pull apart and enjoy!  This is best when warm

    right after removing from the oven. 

Enjoy this simple and delicious way to use Pillsbury Grands. This goes great with the Lasagna soup.
Throw in an Olive Garden style green salad and you have a great meal.  Enjoy!

Parmesan Hash Brown Cups

What you need:

1 20 to 24 ounce bag frozen hash browns

4 to 5 green onions

1 cup shredded parmesan cheese

1 teaspoon coarse salt

1 teaspoon pepper

2 tablespoons olive oil

 

What to do:

1. Pour hash browns into large mixing bowl, let thaw half way or defrost partially in microwave.

2. Preheat oven to 350 and spray 12 to 24 muffins tin.

 

 

3.In a large bowl combine; hashbrowns, chopped green onions

(I used the whole green onion right down to the root), shredded parmesan cheese, salt and pepper.

Now toss lightly with a fork, then drizzle with olive oil and toss lightly with fork again.

4. Spoon mixture evenly into muffin tins coated with cooking spray,

 then press down with back of spoon and gently apply pressure to pack potato mixture into each tin.

5. Bake muffin tins at 350 for 60 to 75 minutes in lower third of oven until crispy brown.

6. Remove muffin tins from oven and let stand for 5 minutes(this is important it helps the potatoes to hold together when removing from tin). Before removing from muffin tin run a small knife or spatula around the inside edge of each muffin tin.  Gently remove and set on cooling rack. 

They're ready to serve!

 

I have yet to meet a potato I didn't like.  This recipe is no exception.  I originally found this recipe on Pinterest and had saved it to my "Good to Eat" board.  It originated on recipesquickneasy.com

 

I increased the amount of shredded cheese, green onion and pepper.  These were pretty quick and easy to make.  A fun and different twist on the potato.  Worth a try!  They all disappeared at our house in one sitting.  You will want to keep these in the oven until they are definitely crispy brown on the edges.  Some of my muffin tins seemed to work better than others.  The newer ones worked better. . . guess its time to toss out the old ones.  Happy cooking!

 

 

 

 

 

Parmesan Pinch Rolls

What you need:

2 packages(10 each) buttermilk Pillsbury refrigerated biscuits

1/2 cube butter

1/2 cup parmesan cheese

What to do:

1. Melt butter and place in shallow bowl.

2. Measure parmesan cheese and place in another shallow bowl.

3. Open buttermilk biscuits and dip and coat both sides in the melted butter.

4. Roll in parmesan cheese and coat entire biscuit, fold in half and pinch, then place on a cookie sheet coated with cooking spray and bake at 350 degrees for 15 to 20 minutes, until golden brown.

They are just yummy!  So easy to make and a fun twist on a basic biscuit.  They go well with many different main dishes, pasta, soup, whatever you like.  These are something my mom used to make when I was a kid and I would help her in the process.  So easy to do even a child can make these. Enjoy!



Sweet Cornbread

What you need:
 2 cups cornmeal
1 cup coarsely ground kamut
1 cup whole wheat flour
1 1/3 cup sugar
6 tsp baking powder
1 tsp baking soda
1 tsp salt
6 tablespoons melted butter
2/3 cup oil or apple sauce for a more low fat version
4 eggs
2 1/2 cups buttermilk

What to do:
1. Combine dry ingredients in a mixing bowl.
2. Stir together melted butter, vegetable oil or apple sauce, eggs and buttermilk
3. Fold into dry ingredients, mixing gently.
4. Pour into a greased 10 1/2 x 15 baking dish.

5. Bake for 40 minutes at 340 degrees or until golden brown.

This cornbread is another of our family favorites.  It does require some specific items like the kamut, but is totally worth it!  We started making this after purchasing a NutriMill grinder.  We make the cornmeal by grinding popcorn kernels, the wheat by grinding our red wheat kernels, and I purchase the kamut that we also grind with the NutriMill grinder.  I do big batches at a time so that I have it handy in my pantry.
It's a good feeling to produce this delicious cornbread that comes completely from scratch.  It is rich, hearty and sweet.  We like to make honey butter to go with it and it quickly disappears.

***This recipe can be cut in half and put into an 8 in square baking dish***



Classic Macaroni Salad

What you need:

1 package small shell macaroni, cooked, rinsed, and drained

1 cup diced celery

1 cup fresh grated cheddar cheese

1/2 cup minced red onion

2 tablespoons minced flat-leaf parsley

1/2 to 3/4 cup tomato grapes cut in half (optional)

3/4 cup prepared mayonnaise

1 1/4 teaspoon dry mustard

2 teaspoons sugar

2 tablespoons cider vinegar

5 tablespoons sour cream

seasoned salt and pepper to taste

What to do:

1. Cook macaroni according to directions on package, rinse and drain.

2. While macaroni is cooking dice celery, mince onion, and cut tomato grapes in half.

3. Grate cheese and set aside.

4. In separate bowl, for dressing, mix well; mayonnaise, dry mustard, sugar, 
cider vinegar and sour cream.

5. In large bowl combine macaroni, celery, onion, tomato and cheese.

6. Gently stir in dressing mix (hold out about 1/3 to add just before serving).

7. Mix in fresh minced parsley and hold a little out to sprinkle on top of macaroni salad.

8. Sprinkle with seasoned salt and pepper to taste.

This is a really fresh and crunchy salad.  Great to have as a side dish with a bar-b-q.

It was easy to put together and has a nice mix of tangy and sweetness in the dressing.  The dressing is stronger immediately after mixing up and seems to mellow as the salad sits.

If it sits in the fridge for long before serving it soaks up some of the dressing that's why its good to save about 1/3 of the dressing to add just before serving.  I think this is one you would really enjoy.  I found the original recipe on the foodnetwork.com and then put my own twist on it by adding the grated cheddar cheese and tomato grapes cut in half.  This macaroni salad is light and good to eat.  Enjoy!!!

Party Potatoes

QUICK, EASY, and GOOD!  I first learned how to make these a couple of decades ago. We were living in California at the time and "Party Potatoes" were a great side dish for dinner when you had a large group of people. When I moved to Utah I found that these potatoes were a favorite here as well . . . they just went by a different name; "Funeral Potatoes".  Since I am one that loves any excuse for a party, I choose to use "Party Potatoes" as I share with you this easy and tasty recipe.

I've made them countless times and they're still something my family likes to eat.  The pan in the picture is actually a giant turkey roasting pan.  It's about twice the size of a normal (9 x 13) pan.  I doubled the recipe when we had a group for Easter dinner.  They are quick, easy, and can be made the night before and just store in the fridge until you are ready to bake.

What you need:
2 bags frozen shredded hash browns
1 can cream of chicken soup (10 3/4 oz.)
Sour Cream, use 1/2 of 16 oz container
2 1/2 cups shredded cheddar cheese
4 stalks green onion chopped (this is optional, we like the onions)
1 tablespoon butter melted
1/4 cup crushed corn flakes

What to do:
1. Pour frozen hash browns into large bowl and allow to partially thaw (about 1 1/2 to 2 hours).
2.  In separate bowl, combine; cream of chicken soup and sour cream.  Mix with wire whisk until well blended.
3.  Add cream mixture to hash browns and gently stir together.
4.  Add 1 1/2 to 2 cups shredded cheddar cheese and chopped green onion to potato mixture.  
     Save aprox. 1/2 cup shredded cheese to sprinkle on top before baking.
5. Spray 9 x 13 pan with cooking spray and place potato mixture inside, smooth top.
6.  Sprinkle with remaining shredded cheese, cover with foil and bake at 350 degrees for about 45 minutes.
7.  Combine melted butter and crushed corn flakes, remove foil from potatoes and sprinkle with corn flake butter mixture.
8.  Bake uncovered for an additional 10 to 15 minutes and it is ready to serve.  Enjoy!

I doubled the ingredients listed above and made a HUGE batch following the same steps.  It worked great and feeds a crowd.

Cheddar Bacon Pull Apart

What you need:

1 Egg

2 tablespoons milk

1 can Pillsbury Grand biscuits or 2 small cans biscuits

1/3 cup precooked bacon bits

1 cup shredded cheddar cheese

1/3 cup finely chopped green onion

What to do:

1. Heat oven to 350 degrees. 

2. Spray 11 x 7 or 12 x 8 glass baking dish with cooking spray.

3. In medium bowl, mix egg and milk with wire whisk until smooth. 

4. Separate dough into 8 biscuits; cut each into quarters

   (if using Grands) or cut in half (if using small pkg biscuits). 

5. Gently dip biscuit pieces into egg mixture to coat evenly.

    Then place in large bowl.

6. Fold in bacon, cheese and onions. Spoon mixture into 

    sprayed baking dish; arrange biscuit pieces in single layer.

7. Bake at 350° for 23 to 28 minutes or until golden brown.     

8. Gather round, pull apart and enjoy!  This is best when warm

    right after removing from the oven.  

  This is super easy to make.  It makes a good breakfast food or side dish with a spinach salad or some other favorite salad.

               This recipe was found on pillsbury.com the original recipe was created by Terri Barton of Salt Lake City, Utah.

Potato, Cauliflower, and Cheddar Bake

What you need:
6 to 8 medium potatoes(calls for yellow Yukon.I used regular russet, because that's what I had) Peeled and sliced 1/4 to 1/2 inch thick.
Salt and pepper
1 small head cauliflower, washed with flowers cut into slices 1/4 to 1/2 inch thick
1 tablespoon fresh thyme ( I didn't have any so used dried, about 1 tsp)
1 1/2 cups grated sharp cheddar cheese
1/3 cup chicken broth
What to do:-Preheat oven to 450 degrees
-Butter or spray with cooking spray, 2 quart baking dish
-In a large pot cover sliced potatoes with salted water by about 2 inches

-Bring to a boil and then ad cauliflower and simmer until potatoes and cauliflower are a tender crisp (about 10 minutes)
-Drain in a colander and let stand for 5 minutes.
-Place half the potatoes and cauliflower in baking dish and sprinkle with half thyme
-Sprinkle with cheddar and salt and pepper
-Repeat layer of potatoes and cauliflower for second layer
-Top with dots of butter, cheese, thyme, and pour 1/3 cup chicken broth on top
-Top with grated cheddar cheese and bake at 450 degrees for about 20 minutes

This made a delicious dinner as pictured below.  Pork Roast, Potatoes, and fresh steamed baby green beans.  This dish can be prepared up to two days ahead of time and refrigerated.  If you do this you must let it sit for about two hours to room temp, before baking.  This recipe came from marthastewart.com Makes a really good and easy meal.  The potatoes were good, but a little bland. If I make it again I think I'll add some thinly sliced onion and more seasoning.