6 medium-large sized potatoes
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
Rinse and dry potatoes. Cut into small chunks. Preheat oven to 400 degrees and line baking sheets with parchment paper.
When potato chunks are dry, place in bowl. Toss with oil, salt, and pepper. Place in single layer on trays. Bake in preheated oven for 30 minutes, flipping potatoes once. Heat in oven for 30 more minutes or until golden brown.
4 chicken breasts, cut into cubes
1 1/2 teaspoon garlic salt
2 tablespoons oil (for cooking chicken)
1 20oz can pineapple tidbits with juice
1/4 cup honey
3 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoons corn starch
Sprinkle chicken cubes with garlic salt. Toss until evenly coated. Heat oil in frying pan and add chicken. Cook chicken until golden brown. Meanwhile, drain pineapple and reserve juice. Add 1/4 cup juice to chicken. Cover and simmer for 7 minutes.
Using slotted spoon, remove chicken from pan. Add remainder of the pineapple juice, lime juice, soy sauce, corn starch, and honey to the pan. Bring to a boil, stirring constantly. Cook about 1 minute, until liquid becomes translucent.
Return chicken to the pan and add pineapple tidbits. Heat through, stirring occasionally. Serve over hot pasta or hot rice.
6 cups vegetable broth (homemade or canned)
2 cups tomato sauce
1 can chickpeas, rinsed and drained
1/2 cup uncooked rice
2 teaspoons garlic salt
1 teaspoon black pepper
7 cups spinach, chopped
Freshly grated Parmesan cheese for garnish
Combine vegetable broth, tomato sauce, chickpeas, and rice in slow cooker. Stir in seasonings (you can add more or less of each depending on your specific tastes). Cook on high for 2 1/2 to 3 1/2 hours or low for 5 to 7 hours.
About 20 minutes before serving, stir in chopped spinach. Split into bowls and top with freshly grated Parmesan cheese before serving.
1 box Barilla pasta, almost any shape (I chose colored rotini)
1 jar Classico meat sauce
1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Cook pasta according to package instructions. Drain and rinse.
Return pasta to pot. Add sauce and mix well (on warm burner). Pour mixture into 8×8 baking dish.
Top pasta with cheese. Bake for 10-15 minutes until cheese is melted and pasta is hot.
Remove from oven and enjoy.
Try cooking ground meat and adding it to regular sauce OR use different sauce/cheese combinations
These truffles are the ultimate chocolate-lover treat, and with so many variations you can make a special batch for everyone!
18 ounces semisweet chocolate chips (about 1 and 1/2 standard bags)
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
colored sugar, colored sprinkles, nonpareils, cocoa, powdered sugar, chopped nuts, etc…
In medium saucepan, heat chocolate chips and sweetened condensed milk over low heat. Remove from heat. Add vanilla.
In 1-quart glass bowl, combine chocolate chips and sweetened condensed milk. Microwave on high power for 3 minutes, stirring at 1 and 1/2 minutes. Remove from microwave and stir until smooth.
Chill mixture in bowl until firm, about 2 hours. Remove from refrigerator and let sit until you can work with mixture.
Roll dough into small balls (you can determine which size is best). You can place your colored sugar or other coatings in small bowls. Roll the truffle in coating of your choice and place on parchment paper-lined cookie sheet.
Once all truffles are done, place tray in freezer about 5 minutes until truffles are set. Transfer to freezer-safe container and store in freezer until ready to serve.
I like to mix confectioner’s sugar with a little unsweetened cocoa as one of my truffle coatings. The possibilities for coatings are endless. Try some of these:
chopped toasted almonds
finely grated orange rind
You can also replace vanilla extract with different extracts or even liqueurs. Try these instead:
3 tablespoons amaretto or other almond-flavored liquor + 1/2 teaspoon almond extract
3 tablespoons orange-flavored liquor
1/4 cup dark rum
3 tablespoons bourbon
This is a great crust recipe for a double-crust pie. Not making a two-cruster? Just cut the recipe in half!
2 1/2 cups all-purpose flour
2-3 tablespoons granulated sugar (I only used 2)
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter
6 tablespoons ice-cold water
In large bowl, mix together flour, sugar, and salt. Cut butter into small cubes, and add into flour mixture.
Blend at medium-low speed until the dough resembles cornmeal. Butter chunks should be no larger than a pea.
Add water and mix on low speed until dough is formed. Do not over mix!
Roll half of the dough onto lightly floured surface, then place in pie pan. Reserve remainder of the dough for the top crust, or roll between parchment paper sheets and store in a Ziploc bag. Place dough in the freezer until ready to use.