Today I will be sharing with you a few of my favorite recipes!! I have a favorite side dish, main dish and dessert! YUMMY!
The Best Potatoes in the WHOLE World… ok that is what they should be called but the real title is:
Here is the recipe so you can delight your family with this TO.NIGHT!
Loaded Baked Potato Rounds
4 large baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
salt and pepper to taste
2 TBL crushed garlic (I use WAY more than that:))
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream (we dip ours in ranch)
Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter ( I toss mine in a bowl with butter), add salt, pepper and garlic; place them on a parchment lined baking sheet (I used foil). Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I burned one batch so I set a 10 minute timer, then turned them and did another 10 minutes just to keep an eye on them until I was ready to pronounce them done).
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all). Serve with sour cream, or ranch if desired. Easy Peasy!
My next little beauty of a recipe is :
Lemon Roast and Seafood Seasoning (We use Lindberg Snider brand, but I don’t think you can get that stuff anymore, so experiment with a lemon seasoning.)
1 lemon sliced
Broiler on High. On a foiled lined baking sheet, melt 1 TBSP of butter, sprinkle season to taste on the butter. Lay fillets on butter/seasoning bed. Butter the top of fillets with another TBSP of butter. Broil for 6 minutes. Flip over fillets, broil another 6 minutes. Flip again, broil 6 minutes. (I do a 4th flip and another 6 minutes to get a little crisp on the sides of the fish, plus I like my meat to be very much done!) Serve with desired side dishes, and sliced lemon.
My last recipe today comes from Simply Recipes. These are my ALL TIME favorite cookie! If you ever get these as a gift from me, you know your special! These cookies are SO BIG I only put two in a bag. Also, when I do give these to people I am not giving you a ton because 1. they are huge and 2. they are special. These are NOT “sharing with the whole family, even the kids” kind of cookies, these are “hoarding them in a private place eating them alone in your room” kind of cookies!
- 4-1/2 cups all-purpose flour
- 4 teaspoons ground ginger*
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon*
- 1 teaspoon ground cloves*
- 1/4 teaspoon salt
- 1-1/2 cups butter (3 sticks), room temperature
- 2 cups granulated sugar
- 2 eggs
- 1/2 cup molasses
- 3/4 cup coarse sugar or granulated sugar ( I just use regular sugar, but coarse would be the best!)
* Can substitute the ground ginger, cinnamon, and cloves for an equal amount of pumpkin pie spice.
1 In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
2 In a large mixing bowl beat together butter with the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in the flour mixture, using a wooden spoon.
3 Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
4 Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffed. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
Yield: Makes two dozen 4-inch cookies.
Enjoy these recipes! If you make any of the above please leave a comment and let me know how it goes! Also, if you love the potatoes stop by Mommy I’m hungry and give her a big THANKS for sharing with us!!