March 30, 2015

Roasted Ranch Potatoes with Bacon and Cheese

2 pounds potatoes (unpeeled, washed and cut into chunks)

½ cup ranch dressing (bottled, not packet)

¼ cup shredded cheddar cheese, plus more for topping (if desired)

¼ cup crumbled, cooked bacon

1 TBS dried dill weed

3 scallions, washed and chopped Or green onion

Salt and Black ground pepper, to taste

Non-stick cooking spray

1.  Preheat oven to 350°F.

2.  Mix together, in a large bowl, the ranch dressing, dill, cheese and bacon. Add in the potatoes. 

3.  Sprinkle in a pinch of salt and pepper.  Toss to coat potatoes.

4. Spoon into a greased 9 x 13 inch baking dish.  Cover with foil. Bake for 60 minutes.  Stir gently halfway through to get the bottom potatoes rotated so they don't become burnt and to ensure that the middle and top potatoes get a chance to brown. 

5.  Remove foil.  Raise oven temperature to 400℉.  Gently stir again, as necessary.
Bake for an additional 15 minutes, then sprinkle on a little more cheese, if desired.  Bake a few more minutes or until everything is gooey, browned and bubbly on top.
6.  Serve with scallions sprinkled on top for garnish.

Great with a dollop of sour cream.

March 23, 2015


  • 3/4 pounds Ground Beef
    3/4 pounds Ground Pork
    3 cloves Garlic, Minced
    3/4 cups Fine Bread Crumbs
    2 whole Eggs
    3/4 cups Freshly Grated Parmesan
    1/4 cup Flat-leaf Parsley, Minced
    1/4 teaspoon Salt
    Freshly Ground Black Pepper
    Splash Of Milk
    1/2 cup Olive Oil
    1.  To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25, 1-1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up the meatballs.

    2. To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch.   If adding to a marinara sauce, etc add and cook for 20 minutes or so until meatballs are cooked through.  If not adding to a sauce place on baking sheet and bake at 350°F for about 20 minutes. 
  • From Pioneer Woman

March 16, 2015

Super Easy Marinara Sauce

1 (28 oz.) can crushed tomatoes
1 (15 oz.) can diced tomatoes
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp garlic powder (feel free to use 2-3 cloves fresh)
1/2 tsp onion powder (feel free to use 1/2 a fresh onion, minced)
Pinch red pepper flakes (add a few pinches if you like your sauce to have a little heat)
Pinch black pepper, to taste

1.  Combine all ingredients in a saucepan and heat over medium heat until boiling, then reduce heat and simmer for at least 20 minutes, up to an hour.  (Or put sauce ingredients in crockpot on low and cook).

From Clean Green Simple

March 9, 2015

Slow Cooker Loaded Baked Potato Soup

3 to 3- 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 - 9 cups)
1 medium yellow onion, finely diced (1 cup)
3 (14.5 oz) cans low-sodium chicken broth
1 cup evaporated milk
Salt and freshly ground black pepper, to taste
1/3 cup butter
1/3 cup all-purpose flour
1/2 cup sour cream
1-1/2 cups shredded cheddar cheese (6 oz) 
9 oz bacon, cooked and diced or crumbled
4 green onions, diced

1.  In a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours (poke potatoes with a fork to check make sure they're soft).

2.  Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, about 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend. If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree. Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions (you can just mix in those three remaining ingredients into slow cooker or top individual servings). 

From Cooking Classy

March 2, 2015

Beef and Tomato Macaroni Soup

1 lb. ground beef

1 cup onion, diced

3 cloves garlic, minced

6 cups very strong beef broth

1 (28oz.) can diced tomatoes

1 (28 oz.) can whole tomatoes

½ cup ketchup

1-½ TBS worcestershire sauce

1-2 TBS brown sugar (to taste, if you have a sweeter ketchup you may not need it)

1 tsp. Italian seasoning

3 cups cooked elbow macaroni OR 2 cups dry macaroni to add in at the end

salt and pepper, to taste

1. In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease and place in a large crockpot.

2. Add the broth, cans of diced and whole tomatoes, worcestershire, brown sugar (if wanted) and Italian seasoning. Add more sugar and worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours.

3. When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes or add cooked macaroni. Let the macaroni heat through and serve!
From The Kitchen Magpie