Today my baby turns 11. My kids are certainly getting older. They still like to hang with mom. Two teenagers and one on the cusp. Thankfully they are delightful little humans, and my very best buds. So on this happy day we will be having blueberry waffles, and heading to the zoo. Not that all this has anything to do with potatoes, except, the waffles we are having are Eggos. Can’t very well share a recipe for that. Place in toaster, voila. It would be short. So instead you get a potato recipe from a few weeks back, but I will tell you this. These are very good potatoes!
Recipe from Aggie’s Kitchen
- 6 -8 medium russet potatoes, cut into wedges evenly
- 2 teaspoons dried dill
- 1 1/2 teaspoons dried onion powder
- a good pinch of coarse salt and fresh ground pepper
- 2 tablespoons vegetable oil
- Place wedges on cookie sheet. Toss with remaining ingredients until evenly coated. Spread out on cookie sheet.
- Bake for 15 minutes at 425 degrees. Turn. Cook additional 15 minutes.
- Eat and enjoy!
Can I just say I miss something. I used to get Kraft What’s Cooking Magazines free in the mail. Usually 4-5 times a year. Unfortunately they have not continued this service. I miss them. It always brought a smile to my face receiving a nice magazine filled with delicious recipes to look through at my leisure. I have hoarded the old copies in my cookbook cupboard, and I still find them one of my goto’s to find a yummy recipe. This one comes from the winter 2008 magazine.
- 1 cup Kraft BBQ Sauce
- 1/4 cup Orange Marmalade
- 1 boneless pork shoulder 3 pounds
- buns and butter
- Place pork in large crock pot.
- Combine BBQ and Marmalade. Pour over pork. Cook for 8-10 hours on low. Remove pork and spread with two forks pulling opposite directions. Return to slow cooker and coat in sauce.
- Butter insides of buns, and fry butter side down in large skillet. Serve pork on hot toasted buns.
- Eat and enjoy!
Sometimes a girl just wants some KD. Usually I leave this for the kids, who make it on their own and proceed to devour the entire box. Yes, I let my kids eat Kraft Dinner. No, they do not eat it everyday. On the rare occasion I want some of that powdered cheesy goodness too. So I have some. We live in a every thing in moderation household, which works like a charm for us. We eat EVERYTHING. Except blue cheese. Yuck. So I fancied it up a bit with the help from Kraft What’s Cooking Magazine Winter 2008.
- 1 lb. ground beef
- 2 cups water
- 1 cup salsa
- 1 pkg. Kraft Macaroni and Cheese
- 2 cups frozen corn
- 1/4 cup shredded Cheddar Cheese
- 1 green onion, chopped
- Cook ground beef in large skillet. Drain fat. Add water, salsa, and macaroni from box. (Save the powdered cheese for a bit). Bring to a boil. Reduce to simmer, and continue to cook for 10 minutes. Add corn and cheese powder. Cook until corn is cooked and warm.
- Top with cheese. Cover until cheese has melted. Sprinkle with green onion.
- Eat and enjoy!
My husband is the best. I had errands to run downtown. I do not enjoy driving downtown. That is scary stuff. I don’t know the roads, and generally avoid it at all costs. So he took time off his busy day to be my own personal chauffeur. AND he took me out to lunch too. I have long wanted to try out Sunterra in the TransCanada Tower. Unfortunately it is only open Monday to Friday, and we do our dining out on Sundays. Our family thing, church then lunch out. So restaurants that are closed, we just don’t go too. Being downtown, and being a Friday, to Sunterra we went. What a fun restaurant! The layout looks like a little market. Shocking, market is right there in the title. But I loved this place. It had so much selection. There baked goods looked amazing. I had Perogy Madness. Perogies with a smoked sausage sauce on top. Hubby had the chicken quesadilla AND asparagus soup. I do wish they were open on Sunday, so we could visit a bit more often, but it was certainly a fun afternoon out.