This is a fun recipe, but it is time consuming. You can only put so many chips in the microwave at the same time, or they will take forever to cook. Also make sure that your rounds are cut the same thickness, if not some will be over cooked, and some will be under cook. This recipe is great, but it take a long time to make enough for a family to eat.
- 3-4 medium potatoes
- No stick cooking spray
- Season Salt, or you choice of seasoning
- Scrub potatoes and cut into 1/16-in.-thick slices.
- Spray the slices on both sides with no stick cooking spray and lightly sprinkle season salt.
- Arrange on a microwave safe plate, or the plate inside your microwave (do not overlap).
- Microwave on high for 3 minutes; turn and microwave 3 minutes longer or until chips are dry and brittle. If you have a turning tray in your microwave then cook for 6 minutes total without flipping the chips
- Repeat with remaining potatoes, oil and seasonings.
- Let chips cool for at least 1 minute before serving.
Store in an airtight container
Stand back when I make these because my husband is going to come running. He loves these fluffy cakes, and to be honest so do I. They are fantastic and better yet easy to make. I think they are just as good as any restaurant. Sometimes I add a little more sugar to the recipe just to give them a sweeter flavor but that will vary depending on what I am serving over the top. If you are adding syrup you probably won’t need the extra sugar but fresh berry and cream you might.
This is my favorite pancake recipe. I looked and looked for a fluffy pancake recipe, and this was the winner. I tried many recipe until I found the perfect one. The pancakes come up large and supper fluffy.
- 2 eggs
- 1-1/2 cups milk
- 4 tablespoons margarine, melted
- 2 cup flour
- 2 tablespoon sugar
- 6 teaspoons baking powder
- 1 teaspoon salt
- Beat egg until fluffy.
- Add milk and melted margarine.
- Add dry ingredients and mix well.
- Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
- The pan is hot enough when a drop of water breaks into several smaller balls which ‘dance’ around the pan.
- Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
- When bubbles appear on surface and begin to break, turn over and cook the other side.
Thank you Ellen Brody!!
After perusing the Southern Plate I came across a recipe that caught my eye. I ended up bookmarking it for future use. A few days ago I decided I was going to make it but I forgot to put it in the crockpot and I forgot to pull the chicken breast out of the freezer. Needless to say I wasn’t going to make it…
At the last minute I decided to make an adapted version with the things I had on hand. Instead of making it in the crock pot I made it on the stove top. In the end I realized my recipe wasn’t even close to the Southern Plate’s but it did turn out fantastic. She was certainly my inspiration. This is just incredible!! It’s so easy to make and the flavor is fantastic. I am using the leftover to make enchiladas with!
I highly recommend this recipe for a quick easy inexpensive week night meal. I literally made the entire meal in 30 minutes.
- 1-13oz can of chicken drained
- 1 large onion, chopped
- 1 -8 ounce box Zatarain’s Yellow Rice Mix,
- ½ cup cheddar cheese grated
- 1- 10.5 ounce can cream of poblano soup
- 1-15 ounce can whole kernel corn, drained
- In a large pot sauté onion until its tender, remove from pot and set aside.
- In the same pot cook yellow rice according to package directions.
- Once the rice is cooked about 20-25 minutes add onions back into the pot, add drained chicken, cheddar cheese, cream of poblano, and drained corn.
- Mix well and heat all the way through. Once everything is heated through serve immediately.
Adapted from Original Recipe Source
I was looking for a good Sunday dinner recipe last week when I came across OrgJunkies Slow Cooker Beef Stew Recipe. It can’t get any easier than this recipe. You put all the ingredients in the crockpot and you let it cook. This recipe is super simple and super easy. Thanks for the great recipe Laura. CLICK HERE for the original recipe.
- 2 pounds beef chuck or stew meat, cut in 1″ cubes
- 1/4 cup flour
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 clove garlic
- 1 bay leaf
- 1 tsp paprika
- 4 carrots sliced or baby carrots
- 2 cans of potatoes
- 2 onions, chopped
- 1 stalk celery, sliced
- Place meat in cooker (no need to brown first).
- Mix flour, salt and pepper and pour over meat; stir to coat meat with flour.
- Add remaining ingredients and stir to mix well.
- Cover and cook on low for 10-12 hours or high 4-6 hours.
- Stir stew thoroughly before serving.
If you like quiche and you like jalapeno poppers you will love this pie. It’s a great combination of the two. I whipped this up a few nights ago for a quick and easy dinner. In the morning I took the pie crust and the cream cheese out of the freezer and let it warm up throughout the day. I threw it all together in the mixer and it was all done in under an hour.
Quick, and easy and great for any quiche lover!! I will say it doesn’t taste as much like a jalapeno popper as I was hoping for nor was it as spicy as I was hoping for that that varies based on the jalapeno.
The next time I make this recipe I plan on adding more jalapeno and maybe some cheese the cream cheese to give it more of a popper flavor. I love jalapeno popper dip! I think you could go along more with the dip just adding eggs and get more of the popper flavor. Give it a try and tinker with the recipe yourself! I bet you can create something amazing!
- 1 (9 inch) pie shell, pre-baked
- 1/2 cup cream cheese, room temperature
- 2 jalapenos, diced (seed them is you prefer less heat)
- 1/2 cup milk
- 1/2 cup cream
- 5 large eggs, lightly beaten
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon salt
- 1 jalapeno, sliced
- 1/2 cup cheddar cheese, grated
- Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.
- Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.
- Pour the eggs into the heated cream while stirring constantly.
- Mix in the paprika and salt.
- Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.
- Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15 minutes.
Original Recipe Source
Lately I have been experimenting making my own salad dressings. It’s amazing how much better salad dressing is when you make it fresh. The bottled dressing is great and quick and easy, but you can certainly tell the difference when it’s homemade. I loved this dressing, but then again I like sesame seeds. Yummy! You don’t want to look at the calorie count, but it’s a great dressing!
- 1 cup mayonnaise
- 1 large egg
- 1/4 cup grated parmesan cheese
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 garlic cloves, minced very fine
- 2 teaspoons sugar
- 1 1/2 tablespoons of toasted sesame seeds
- 1/2 teaspoon black pepper, coarsely ground
- 1/4 teaspoon salt
- 1/4 teaspoon parsley, freeze-dried and crushed
Combine all ingredients in a blender and blend until all the ingredients are blended well. Chill and serve when ready!
These are delicious! The flavor is incredible, they are inexpensive to make, and talk about easy. I stuck everything in the mixer and let it go. In under a half hour we had super delicious muffins!
The best part of these muffins is the fact that they are under 100 calories each! Holy Cow! You feel like you are getting away with something naughty eating these! Nope under 100 calories no matter what! Delicious!
- 1 yellow cake mix (Any flavor will work) 15 oz (Pillsbury 1600 Calories)
- 1/2 Cup water
- 1 can of pure pumpkin (175 calories)
- 1 tsp. cinnamon,
- 1/4 tsp. nutmeg,
- 1/4 tsp. cloves
- 1/8 tsp ginger.
- ½ cup semi-sweet chocolate chips (Hersheys 560)
Place all the ingredients in a mixer or a bowl. Mix until everything is well mixed together. Fill 24 cupcake tins with fill. Follow the cake mix box baking directions.
I found myself in a real mess yesterday when I needed Italian bread crumbs but I realized I didn’t have any. I decided I better get to work looking for a copycat recipe considering all the grocery stores were closed.
It didn’t take long before I came across the perfect recipe that is a copycat recipe of Progresso’s Italian bread crumbs which is my favorite.
It was super easy to put together and let me tell you it (in my opinion) is right on the money, and taste just like the real deal. I have plain breadcrumbs that were premade so I used those because of time but it would be super easy to use old pieces of bread to make them homemade from start to finish.
- 1 cup plain bread crumbs
- 1 T. dried, grated Parmesan cheese
- 1/2 tsp. salt (you can decrease or omit this, since Progresso’s salt content is high)
- 1/2 tsp. parsley flakes
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. sugar
- Dash of oregano
- Measure out all the ingredients into a mixing bowl. Stir and mix until all the ingredients are completely blended into a consistent mixture.
- The bread crumb mixture is ready to be used at this point, just as you would use store-bought crumbs. Or, transfer the batch to an airtight container and store in a cool, dry place until you need to use it.
- Makes 1 cup
I had never had gnocchi before, but I have heard so many great things about it that I wanted to try it. I was at World Market a few weeks ago and came across it so I decided to pick up a bag.
I honestly didn’t know what to expect. I knew gnocchi was potato pasta so to speak, but I wasn’t sure if I would like it. I thought it was really great and I thought this recipe was excellent. The only thing I would do differently next time is I would go low salt everything. Low salt broth and I would not add salt to the gnocchi while it’s cooking. In the end everything was just extremely salty to all of us.
Other than cutting out as much salt as possible this recipe is a true winner and something I look forward to making again in the future. I have no idea if it’s even close to Olive Garden’s Recipe but its great regardless!
- 1 lb gnocchi (potato dumplings)
- 2 tablespoons extra virgin olive oil
- 6 fresh garlic cloves
- 1/2 teaspoon chili flakes
- 1 cup dry white wine
- 1 cup chicken broth
- 2 (14 1/2 ounce) cans tomatoes
- 1/4 cup sweet creamy butter, cut into 1 inch cubes, chilled
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh basil (to taste)
- salt, to taste
- freshly crushed black pepper, to taste
- Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown.
- To this mixture, add the white wine and chicken broth. Simmer about 10 minutes.
- Reduce the wine and broth by half, add the tomatoes and basil, and continue to simmer for 30 minutes.
- Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper.
- Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
- Remove pasta from boiling water and lightly mix with sauce.
- Top with Mozzarella cheese if desired.
Original Recipe Source