Easy Roasted Potatoes

We recently discovered this recipe in the Better Homes and Gardens New Cook Book and LOVE it!

We make a couple alterations:
We dice the potatoes so they are about 1 inch in size and do enough to cover the bottom of a 9x13 pan. Then we times the oil and seasonings by 4 - we like ours to have a bit stronger flavor : ) We also do the speed cooking method and stir every 10 minutes.

Here is the recipe as listed in the book:

3 medium potatoes (1 pound), quartered, or 10 to 12 whole tiny new potatoes (1 pound), quartered
2 tablespoons olive oil or margarine or butter, melted
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon paprika

Place potatoes in a greased 9x9x2-inch baking pan. Combine oil and seasonings. Drizzle over potatoes, tossing to coat. Bake, covered, in a 325 degree oven 45 minutes. Stir potatoes. Bake, uncovered, 10 to 20 minutes more or till potatoes are tender and brown on edges. Makes 4 servings.

To speed it up, roast potatoes, uncovered, in a 450 degree oven 30 minutes, stirring occasionally.

Blender Wheat Pancakes

Here's another great recipe for using your food storage.

2 cups whole wheat kernels
2/3 cup powdered milk
2 cups warm water
4 eggs
1/4 cup oil
4 teaspoons baking powder
1 teaspoon salt
1 cup brown sugar, packed
1-1 1/2 teaspoons cinnamon (optional)

Mix wheat, milk, and water in blender on high for about 5 minutes or until smooth. (My blender took a bit longer. I guess it isn't as good as I thought it was.) Add the rest of the ingredients and blend in. (My blender couldn't handle this part, so I had to put it all in a bowl and use my electric mixer.) Set aside. Warm pan on stove and grease with butter. Flip when it is starting to get bubbly. These are delicious with jam and whip cream, or with syrup.

Oatmeal Mix

This recipe is just as good as those packages of instant oatmeal you buy, costs way less, and is a great way to use your food storage!

6 cups quick-cooking oats
1 1/3 cups nonfat dry milk powder
1 cup dried apple or other dried fruit
1/4 cup sugar
1/4 cup brown sugar, packed
1 teaspoon salt
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves

ADDITIONAL INGREDIENT
8 cups water, 1/2 cup per serving

In a large bowl, combine all ingredients except water. Store in an airtight container in a cool dry place for up to 6 months. Yield 8 cups total.

To prepare oatmeal: Shake mix well and measure out 1/2 cup oatmeal into bowl, add 1/2 cup water, and microwave for 3 minutes. Or on a stove top, in a saucepan, bring 1/2 cup water to a boil; slowly stir in 1/2 cup mix. Cook and stir over medium heat for 1 minute. Remove from heat. Cover and let stand for 1 minute or until oatmeal reaches desired consistency.

Best Chocolate Chip Cookies EVER!

I've been a lazy blogger and totally have been ignoring the recipe blog. I am excited to get back in there. Since the holidays are coming up I am sure we will have plenty of great recipes posted...

Best Chocolate Chip Cookies EVER:

Cream together:

1-1/2 cup shortening

3/4 cup sugar

1-1/2 cup brown sugar, firmly packed

ADD:

1-1/2 teaspoonful vanilla

3 eggs beaten

1-1/2 teaspoonful salt

1 1/2 teaspoonful baking soda

1 teaspoonful baking powder

Fold in 1 cup at a time 4-5 cups sifted flour

Fold in 1/2 package of chocolate chips

Bake at 375 for 7-8 minutes, do not over cook, makes 6 dozen

*For optimal results I make round balls of dough with my hands and I usually cook them for 6 min. and 30 sec.

Stuffing!!

Again horrible picture, but the best stuffing ever!! This is the recipe my mother in law uses!! My favorite, though I used to HATE stuffing...no longer :)

6 cups diced bread (I use sourdough from Costco)
2 tablespoons butter
1 medium onion, diced
2 stalks celery, sliced
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp sage
3 tsp parsley
1/2 tsp salt
1 1/2 cups vegetable stock

Preheat oven to 350 F. Spread diced bread on a cookie sheet and place in the oven for at least 15 minutes, tossing occasionally to insure its all toasted. Meanwhile, saute butter, onion and celery over medium heat until onions are translucent.

Remove bread from oven and add the onion mixture, herbs and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently, if it seems to dry add a little more stock. Bake uncovered for 20-30 minutes. Enjoy!!

Zucchini Casserole

Sorry this picture is not that great, but I promise you it's delicious!! I got this recipe when I was in high school!!

Preheat oven to 350 F
Saute 1 cup chopped onion in 1 stick of margarine
Add 1 can cream of mushroom soup
Add 1 cup sour cream
Add 1 cup shredded carrots
Add 4-5 medium size sliced zucchini (I slice and the cut in half, moon shaped)
Stir everything well to combine, remove from heat.
Fold in half a box of Stove Top stuffing to the mixture. In a separate bowl mix the other half of the box with 1 stick melted butter. Pour zucchini mixture into a 9x13 baking dish, sprinkle topping mixture over the zucchini's. Bake for 25 to 35 minutes, until golden brown.

Sugar Cookies

I seriously LOVE these cookies!! The dough may seem a little crumbly, but I just form it into a brick like shape and chill it for about 30 minutes...you wont be disappointed!!

1 cup butter
1 cup granulated sugar
1 egg
1 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp salt

Cream together butter and sugar until "fluffy". Add egg and vanilla. Mix dry ingredients in a bowl, then add to the butter mixture. Mix well and chill for 30 minutes. Roll out dough to 1/4" and cut out cookie shapes. Preheat oven to 350 F and bake for 8-10 minutes. Makes approximately 4 dozen 3" cookies!!