Baked Potato Wedges

Recipe and Photo from Life as a Lofthouse

4 Russet Potatoes
2 Tablespoons flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons vegetable oil


DIRECTIONS: Preheat oven to 450 degrees. Drizzle the vegetable oil evenly onto a cookie sheet with sides.

Clean potatoes with water then pat dry with paper towels. Cut each potato into 8 wedges (Cut in half lengthwise, then quarters).

Combine all of the dry ingredients in a large zip-lock baggie. Add 4 potato wedges at a time into the mixture and shake to coat well. Place coated potato wedges onto the cookie sheet, spreading out evenly. Repeat with all of the wedges.

Bake for 20 minutes, then flip potatoes and bake for another 15 or 20 minutes. Remove from oven and serve them while their still hot!

Rate It!
Jen: 7.5
Kile: 7
Kiley:
Madee: 7.5
Destrie: kinda good

Pumpkin Curry Soup

Recipe from Mary McBride

2 cups canned pumpkin
1/2 c onion chopped
2 cloves garlic
4 c water
6 chicken bullion cubes
1 1/2 tsp curry powder
1/4 tsp pepper
1 1/2 tsp salt
2-3 cups cooked rice
2 c half and half
3 cups cooked chicken
1 bay leaf
pinch of nutmeg

Saute onion and garlic. Add everything but cream, and rice. Reduce heat and simmer for about 30 min. Add rice and cream at the end. Heat through. Remove bay leaf and serve.

Rate It!
Jen: 8
Kile: 7
Kiley: 7
Madee: 6
Destrie: not good

Sticky Chicken Salad

This recipe and photo is from my brother, Kelly Godfrey

Make a batch of Sticky Chicken....but double the sauce.

For this variation add to the sauce, an extra Tablespoon of Vinegar, Red Pepper Flakes (to taste), an extra 1/2 Tablespoon Soy Sauce and a pinch of Ground Red Pepper


Serve chicken and extra sauce on salad made with red leaf lettuce, mandarin oranges, La Choy Chinese noodles, and shredded sharp cheddar cheese. Serve with a side of rice with sauce on top.

Rate It!
Jen: 9
Kile: 7.5
Kiley: 8
Madee: 8.5
Destrie: 8

Parmesan Pull Aparts

Recipe and photo from: Life as a Lofthouse

2 cans (7.5 oz each) of refrigerated Homestyle Biscuits
3 tablespoons Butter, melted
1 teaspoon Garlic Powder
1/2 teaspoon dried Parsley
1 teaspoon dried Minced Onion
1 tablespoon grated Parmesan Cheese
1/3 cup shredded Mozzarella Cheese



Directions: Preheat oven to 425 degrees. In a small bowl mix together the melted butter, garlic powder, dried parsley, minced onion and parmesan cheese. Spread mixture in the bottom of a 9 inch glass pie plate. Sprinkle the shredded mozzarella cheese evenly over the top of the butter mixture.

Remove biscuits from cans. Place biscuits close together over the top of the cheese and butter mixture. (You might not need all the biscuits. I had a few left over that would'nt fit)

Bake biscuits in the oven for 12 minutes or until golden brown. Remove and let stand 3 minutes. Turn biscuits upside down onto a serving plate. Serve warm!

Forgot to get ratings...Yummy Yummy though.

Vanilla Pudding Sauce for Pancakes

Recipe and photo from Creations by Kara...via Pinterest

2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla
Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Boil for at least 1 minute, still stirring constantly. Remove from heat and stir in butter and vanilla. Serve over pancakes, topped with strawberries.

Rate It!
Jen: 7.5
Kile: 5
Kiley:
Madee: 7.5
Destrie: 5.8

Cheeseburger Salad

Recipe and Photo from: Pioneer Woman

Ingredients

2 pounds Ground Beef
1/3 cup Ketchup
1 teaspoon Yellow Mustard
1 Tablespoon Dijon Or Spicy Mustard
2 Tablespoons Barbecue Sauce
2 heads Romaine Or Green-Leaf Lettuce, Torn
8 whole Dill Pickle Spears, Cubed
4 whole Roma Tomatoes, Diced
1 cup Grated Sharp Cheddar Cheese
1 whole Red Onion, Sliced
4 whole Hamburger Buns
1 stick Butter

Preparation Instructions

Brown meat in a large skillet, then remove from heat and drain off the fat. Add ketchup, mustards, and barbecue sauce to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm.

Cut hamburger buns into 1-inch cubes. Melt 1/4 stick butter in a separate skillet, then add the bread cubes and toss to coat. Toast the croutons in the skillet over low heat for about 10 -12 minutes, adding 1/4 stick of butter every couple of minutes until you've used the whole stick. (This will ensure all the croutons soak up the butter and toast nicely.)

To assemble each salad, pile torn lettuce on a plate. Pile on a good quantity of the meat mixture, then top with plenty of grated cheddar. Add diced tomato, chunks of pickles, and slices of red onion over the top, then sprinkle warm croutons all around the plate.

*You can also make this a "Ranch" Burger Salad and serve with Ranch Dressing...it's good with or with out.

Rate It!
Jen: 7.5
Kile: 7.5
Kiley:
Madee: 7.5
Destrie: good