Baked Cheddar-Broccoli Rice Cups

Ingredients:

1 cup quick-cooking rice, like Minute Rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below)
1 cup chicken stock
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Homemade Ranch Dressing (see recipe), or store bought
2 eggs, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste

Instructions:

Prepare rice as directed on package, substituting stock for water.  Place cooked rice in a large bowl and let cool slightly.  Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese.  Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

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Crusted Butternut Squash

Ingredients:

1 Butternut Squash (about 2 lbs.)
2 tsp. Olive Oil
1/2 tsp. Fresh Ground Nutmeg
1/3 Cup Fresh Breadcrumbs / Panko
1/2 Cup Grated Parmesan Cheese
1 Minced Garlic Clove
1 Tbsp. Finely Chopped Parsley
1/4 Cup Fresh Thyme Leaves
Salt and Pepper

Instructions:

1. Oven to 400
2. Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4” slices.
3. On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray.
4. You may need to use two, too much overlap won’t yield a crunchy crust.
5. In a food processor (or magic bullet) pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.
6. Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

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Oven Baked Parmesan Seasoned Fries

Ingredients:

1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)

Instructions:

1. Preheat oven to 425.
2. Wash and cut potatoes into 1/8ths. 
3. Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil). 
4. Mix all of the spices and the parmesan cheese in a small bowl. 
5. Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag. 
6. Seal the bag and shake until the potatoes are evenly coated.
7. Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer. 
8. Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

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Honey Roasted Red Potatoes

Ingredients:

1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

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Oven-roasted Sausages, Potatoes, and Peppers

Ingredients

1 package (at least 1 lb) of your favorite sausage links (johnsonvilles, evergood, generic smoked sausage, whatever you like.  i used polish sausages, 4 to a pack)
4-5 decent-sized potatoes (i prefer yukon gold or red bliss)
1 small jar banana peppers
1-2 bell peppers, sliced
1 large onion, sliced
3 tbsp olive oil (yes, it has to be OLIVE oil)
salt & pepper
*optional — 2 tsp dried rosemary
*optional — 3 tbsp creole seasoning

Instructions

1. Spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.
2. Slice sausages into thin rounds, about 1/5″ thick.  if you know how to slice using a “bias” cut, do that.  if not, don’t worry about it.
3. Cut potatoes into 1/2″ chunks
4. Slice onion and pepper into strips
5. Place all ingredients on baking sheet and drizzle oil over.  use your hands to toss everything together in the oil, making sure everything feels coated.
6. Add salt & pepper and spices (if using)
7. Top w/ sliced banana peppers
8. Bake at 400 for about 30-35 min, until potatoes are tender

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Cheesy Onion Casserole

Ingredients

2-3 Tbs butter or margarine
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted**
2/3 c. milk
1 tsp. soy sauce
8 or so slices of French bread

Instructions

1. Slice onions and try not to cry :) With this many onions, its hard.
2. Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.
3. Assemble Casserole: Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.
4. In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.
5. Push bread slices under the sauce and top with the remaining cheese.
6. Place casserole back in oven and finish baking for 15 more minutes.

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Bobby's Hot Tomato, Jack and Crab Dip

Ingredients

Nonstick spray
1 (8-ounce) package cream cheese, softened
1 cup (4 ounces) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon hot sauce (recommended: Paula Deen)
1 pound lump crabmeat, well drained and picked clean of shells
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions (scallions), white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 teaspoon crushed black peppercorns
2 avocados
Crackers or crusty bread, for serving

Instructions

1. Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
2. In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
3. Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
4. Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.

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Reuben Rolls

Ingredients

3/4 cup Thousand Island dressing
1/4 cup Dusseldorf mustard
2 tablespoons wine vinegar
1 teaspoon plus 1/4 cup minced onion (divided)
1 teaspoon minced garlic
Dash of Worcestershire sauce
Dash of hot pepper sauce
8 ounces corned beef (ground or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut, rinsed and drained
12 to 15 egg roll wrappers
Vegetable oil

Instructions

1. Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.
2. To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.
3. Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.

Makes 12 to 15 rolls.

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Scalloped Potatoes

Ingredients

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

Instructions

1. In a small sauce pan, melt butter and blend in flour.
2. Let sit for a minute.
3. Add all of cold milk, stirring with a whisk.
4. Season with salt and cayenne.
5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
6. Reduce heat and stir in cheese.
7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8. Pour half of cheese sauce over potatoes.
9. Repeat with second layer of potatoes and cheese sauce.
10. Sprinkle the remaining cheese on top.
11. Top with some paprika for color.
12. Bake uncovered for about 1 hour at 350°F.

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Baked Brie-Cranberry Bun Appetizers

Ingredients

125 g brie cheese
6 tablespoons whole berry cranberry sauce
2 tablespoons butter
4 crispy rolls

Instructions

Cut your rolls in half lengthwise.
Butter the top half of the roll.
Slice your brie, rind on or off your preference. into 1/4" slices and distribute evenly on the bottom halves of the rolls.
Top each half with 1 1/2 tbsp of cranberry sauce.
Put on the top half of the roll and wrap each in non stick foil.
Place on an oven proof tray & bake at 375 for apprx 15 minutes or until the cheese has melted and the bun is heated through.
Cut each bun in half or thirds depending on the size of your rolls.

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Parmesan Garlic Roasted Potatoes

Ingredients

Potatoes Cut in to smaller size pieces (I use Russet Potatoes)
A few tablespoons of olive oil
2-3 cloves garlic, minced
1 to 2 Tablespoons fresh chopped parsley
Fresh grated Parmesan cheese
Salt and pepper, to taste

Instructions

1. Preheat oven to 450 °F.  
2. Cut potatoes into cubes or wedges.  Bring a pot of water to a boil.  
3. Add the potatoes and cook for 3 to 6 minutes depending on size. 
4. While potatoes are cooking put oil in cast iron skillet or other heavy 
5. pan and heat in oven.   
6. Drain the potatoes  and place them back in the pot.  Put the pot back 
7. on the burner and shake to dry the potatoes and to rough up their 
8. surface. This is what gives roasted potatoes that perfect crust.
9. Add the potatoes to the hot oil , toss to coat and roast turning once or twice.
10. When potatoes are almost tender sprinkle with fresh 
11. garlic and Parmesan, salt and pepper and continue roasting until 
12. potatoes are tender.  Turn at least one more time for even browning.   
13. Just before serving, toss with fresh chopped parsley.

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