Parmesan Baked Potato Halves

Ingredients

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Instructions

• Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato. Serve on a plate with a side of sour cream for dipping.

Posted by Debi

Recipe courtesy of Favorite Family Recipes blog

Crustless Quiche

This is a recipe my cousin made up that requires no crust, which cuts down greatly on the calories usually associated with this dish. And it tastes amazing!!! It's one of our family's favorite recipes!


INGREDIENTS:

8 oz. mild sausage
1/4 c. chopped green pepper
1/4 c. chopped onion
4 eggs
1 c. milk
1/2 c. sour cream
1/4 c. flour
1/4 t. salt
1/8 t. pepper
2 c. grated Monterrey Jack cheese
1/4. c. Parmesan cheese

DIRECTIONS:

Brown sausage; drain well. Spray 9 or 10 inch pie dish with Pam. In blender, process until smooth the milk, sour cream, flour, salt, pepper, Parmesan cheese and eggs. Combine milk mixture, drained sausage, green peppers, onions and grated cheese in mixing bowl. Pour into prepared pie dish. Bake at 350 for 45 minutes. Let set for 10 minutes before serving. Serves 6.

Posted by Debi

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Prep Time:

30 min

Inactive Prep Time:

--

Cook Time:

45 min

Level:

Easy

Serves:

12 servings

Ingredients

Cake:

• 1 stick plus 2 teaspoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples

Crumble Topping:

• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Recipe by: Emeril Lagasse

Shepherd's Pie

Prep Time: 15 min
Cook Time: 30 min
Level: Easy
Serves: 4-5 servings

Ingredients

* 2 pounds potatoes, such as russet, peeled and cubed
* 2 tablespoons sour cream or softened cream cheese
* 1 large egg yolk
* 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
* Salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil, 1 turn of the pan
* 1 3/4 pounds ground beef or ground lamb
* 1 carrot, peeled and chopped
* 1 onion, chopped
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup beef stock or broth
* 2 teaspoons Worcestershire, eyeball it
* 1/2 cup frozen peas, a couple of handfuls
* 1 teaspoon sweet paprika
* 2 tablespoons chopped fresh parsley leaves

Directions

Before peeling potatoes, put pan of salted water on stove to boil. Cube peeled potatoes. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Posted by Debi
Recipe from Rachel Ray on Food Network.com

Easy Chicken-Mushroom Quesadillas

I just tried this out tonight and my mom and I loved them! I didn't have any cumin, however, so I can imagine adding it would make it even better.

Difficulty: Easy
Prep Time: 12
Cook Time: 16
Yield: 4 servings

1 tablespoon olive oil

1 large onion, chopped (about 2 cups)

8 ounces white button mushrooms (about 3 cups)

3 cloves garlic, minced

2 cups cooked chopped skinless, boneless chicken breast

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

2 cups baby spinach leaves, sliced into ribbons

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

4 (10-inch) flour tortillas

1 cup shredded Mexican or Cheddar cheese

Topping:

1/2 cup salsa

1/4 sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/4 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in a pan and cook a few minutes. Using a large spatula, flip the quesadilla and cook a few more minutes (just like grill cheese sandwiches :)

Chicken And Sour Cream Burritos

If you come to my house for dinner one night, expect to have these burritos served with spanish rice and refried beans..YUM. Anyone who has ever tried them just loves 'em. The recipe looks long but is very simple. Also, you will definitely want to do step 5...the topping is what really makes the dish.

My family has given it 5 stars.

Difficulty: Easy
Prep Time: 20
Cook Time: 20
Yield: 10 servings (1 burrito each)

Chicken Filling:
3 cups cooked, shredded, boneless, skinless chicken breast
1/2 cup cooked chopped onion
1-1/4-ounce package taco seasoning

Sauce:
10-3/4-oz. can cream of chicken soup
1 cup nonfat sour cream
4-ounce can chopped green chilies


Enchiladas:
10 large flour tortillas
1 cup shredded mozzarella cheese

Topping:
1 cup shredded mozzarella cheese
2 cups shredded lettuce
1/2 cup chopped tomato
1/4 cup chopped red onion

1. In a large skillet, combine chicken, onion, and taco seasoning mix. Add water according to package directions, and simmer according to directions on taco seasoning packet.

2. Preheat oven to 350. In a medium bowl, stir together all ingredients for sauce. Place 1/3 of sauce mixture in bottom of 13" x 9" pan; set aside.

3. Assemble burritos by dividing chicken mixture and 1 cup mozzarella cheese evenly among tortillas; roll tortillas, and place on sauce in pan.

4. Pour remaining sauce mixture over burritos. Top with 1 cup mozzarella cheese. Bake for 20 minutes or until heated through. If made ahead and refrigerated, bake an additional 10 minutes.

5. Combine lettuce, tomato and onion. Place on top of burritos.

Recipe from: Around the World Meals in Minutes