Oven roasted potatoes

Ingredients :

russet potatoes - 2 pounds (1 kilo), washed and cut into wedges

olive oil - 1 tbsp

rosemary - 1 tbsp

garlic cloves - 2, pressed

salt and pepper - use very generoulsy

 

Yield: enough for 4 - 6 people as a side

 

 

 

Preheat the oven to 375 F (190 C)
In a large bowl, toss the potatoes with the olive oil, rosemary, garlic and salt and pepper, coating well.
Place potatoes in a single layer on a baking sheet lined with baking paper, and bake in the oven about 35 - 40 minutes, or until golden and softened.  (take the tray out a few times while baking and move the potatoes around with a spatula to ensure even cooking).

 

 

 

Baked Bacon

Line a rimmed baking sheet (jelly roll pan) with foil.(bakpapier)
Arrange the bacon in a single layer.
Place the tray of bacon in a cold oven. Turn on the oven to 400 degrees.
Bake for anywhere from 17-25 minutes, or until the bacon is cooked to your preference.
Baking time will vary depending on how fast your oven gets up to temp, and how thick your bacon is. Thinner bacon will cook faster than thicker bacon.
When the bacon is crispy, carefully remove the pan from the oven making sure not to spill the bacon grease.
Transfer the bacon to a paper towel lined plate to drain. Then ejoy!
If you want to save the bacon grease, pour it into a heat-safe container.

Crockpot beef and brocolli

Ingredients:


 - 1 pound boneless beef chuck roast, sliced into thin strips
 - 1 cup beef consumme
- ½ cup soy sauce
- ⅓ cup brown sugar or honey
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 2 tablespoons cornstarch
-2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)


Place beef in a crock pot.
In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
Add broccoli to the crock pot. Stir to combine.
Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

Raspberrie Whip

Ingredients :


- 1 Angel food cake, broken into 1" bits
- 1 8 oz carton of Cool Whip
- 1 C sour cream
- 1 C powdered sugar
- 1 pint red raspberries, well drained, fresh or frozen


In a medium bowl, mix together the Cool Whip, sour cream, and powdered sugar. Fold in raspberries. Place all the angel food cake bits in the bottom of a 9" x 13" baking dish. Pour the raspberry mixture over the cake. Cover the pan with plastic wrap and refrigerate one hour. Leftovers should be refrigerated immediately.

Slow cooker Pork tenderloin

Ingredients :


- 2 pound Pork Tenderloin
- 1 TBS Yellow Mustard
- 1 TBS worcestershire sauce-- more if ya like.
- 2 TBS olive oil
- 2 TBS Diced dried onions
- 1 1/2 TSP Garlic Salt or Powder

Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Chicken Marsala

Ingredients :



 4 boneless, skinless chicken half breasts
1/4 cup cake flour
1/2 teaspoon salt
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter
1/2 teaspoons pepper
1 cup sliced fresh mushrooms
1 medium thinly sliced onion (optional)
1/2 cup Marsala wine


Combine flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms and optional onions. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

Butter cake

Ingredients :



1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
3 cups flour (All Purpose)
1 tsp baking soda
1/2 tsp. salt
1 1/3 cup buttermilk


Preheat oven to 350 degrees F. Butter and flour baking dish.

Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.

Pour batter into prepared baking dish. Bake for about 1 1/2 hours or until a pick inserted comes out clean.

Allow cake to stand 8-10 minutes and remove from pan and finish cooling on a rack.