Roasted Red Potatoes

1 1/2 lbs red potatoes
1/4 cup veg. or olive oil
1 pkg ranch dressing mix (3 T.)

Cut potatoes into fourths or smaller. Place all ingredients int plastic bag and shake well. Spread potatoes on foil lined pan and bake at 400 for 30-40 min. Check and turn approx. every 10 minuets.

These are one of my favorites!! They go great with many main dishes and are super tasty.

Blueberry Muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 t. salt

2 t. baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 t. ground cinnamon

  
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. (If using frozen- keep frozen until this step otherwise they will loose moistness) Fill muffin cups right to the top.

Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins.


Bake for 20 to 25 minutes at 400 in greased muffin cups or liners.


I like to double the muffin mix and make giant muffins like at a coffee shop. Keep the crumb mix measurements the same.

Irish Nachos

Thin potato rounds sliced and soaked (10 minuets in water). Drain and pat dry
Season them with 2 t. paprika, 3 t. garlic salt, 2 T. olive oil, and salt and pepper. Spread out on a dark baking pan and cover with foil. Bake for 10min at 450. Remove foil and bake another 10 min. Flip and cover with foil and repeat baking from above until potato rounds are fairly crispy, but not burnt. (Basically cook how you would do homemade fries) Then liberally put cheese & cooked shredded corned beef and broil for a few minuets to melt. Add all the fixings...diced tomatoes, jalapenos, sour cream, chives, etc.

Enjoy!

Great with beer :-) Cheers.

Smothered Chicken

4 boneless, skinless chicken breasts
1 t. dried oregano
1/2 t. salt
1/2 t. garlic powder
1/4 t. pepper
1/4 t. ground red pepper (cayenne)
1 T. butter or margarine
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 cup sliced mushrooms (4 ounces)
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup shredded Cheddar cheese (2 ounces)

1. Spray 12 inch nonstick skillet with cooking spray: heat over medium heat. Sprinkle both sides of chicken with all the spices. Cook in skillet 8 to 10 minuets, turning once, until juice is no longer pink when centers of thickest part are cut. Remove and keep warm.

2. Melt butter in skillet over medium heat. Cook bell pepper and onion about 5 minuets. Stir in mushrooms. Cook 3 to 5 minuets, stirring occasionally, until veggies are tender.

3. Place chicken back in skillet, spoon veggies over chicken and sprinkle cheeses over. Remove from heat and let stand while cheese melts.

Enjoy!

Chicken Club Wrap

2 (8-ounce) cans refrigerated crescent rolls
3 cups chopped cooked chicken
4 slices chopped crispy bacon
1 cup shredded cheese, divided (I use colby jack or cheddar)
1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 T. snipped fresh parsley
1 garlic clove, pressed
2 plum tomatoes, sliced
1 egg white, lightly beaten

Combine chicken, bacon, 3/4 cup cheese, mayonnaise, mustard, parsley, & garlic.
(You can make this the day before and keep refrigerated)
Scoop filling onto crescent rolls in desired shape (you can be creative: I plan to post a picture of how to make the wreath or you can also do a braid or ring). * Brush with egg white and sprinkle with remaining cheese.
Bake 25-30 minuets at 375.

Great for a crowd!

Chili Taco Soup

1 can pinto beans
1 can chili beans (no meat)
1 can kidney beans
1 can corn
2 cans diced tomatoes
1 package taco seasoning
1 package hidden valley buttermilk dressing
1 pound extra lean hamburger
Sour cream, corn chips, cilantro, and cheese as toppings

Easy and quick. Very filling. Tastes good and good for you.

Sweet Onion Mini Muffins

1-1/2 cups flour
1/2 cup sugar
1-1/2 t. baking powder
1/2 t. salt
2 eggs
1 cup finely chopped onion
1/2 cup melted butter

Combine first four ingredients in a bowl. In separate bowl beat last three ingredients until well blended. Stir into dry ingredients until moistened. Fill greased or paper-lined mini muffin pan. Bake at 400 for 10-12 min. Cool for 5 min. then remove from pan and place on wire rack.

These are delicious and hearty. I especially like them served with pasta. I served them for a crowd alongside chicken pot pie and it went over well.