Roasted Dill Potato Wedges

Potato WEdgesToday 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
  1. Place wedges on cookie sheet. Toss with remaining ingredients until evenly coated. Spread out on cookie sheet.
  2. Bake for 15 minutes at 425 degrees. Turn. Cook additional 15 minutes.
  3. Eat and enjoy!

Slow-Cooker Orange-BBQ Pulled Pork Sandwiches

Pulled porkCan 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
  1. Place pork in large crock pot.
  2. 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.
  3. Butter insides of buns, and fry butter side down in large skillet. Serve pork on hot toasted buns.
  4. Eat and enjoy!

One-Pot Salsa Beef Skillet

Mexican SkilletSometimes 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
  1. 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.
  2. Top with cheese. Cover until cheese has melted. Sprinkle with green onion.
  3. Eat and enjoy!

Sex in a Pan

Sex in a panScandalous name, I know. This is THE dessert of my childhood. I remember it being there at all the significant events, Christmas, Easter. It always came with Grandma giggling like a little school girl, embarrassed to ask for dessert, until my parents changed the name to Chocolate Slice. Well, whatever it’s called  it is certainly delicious!

  • 1 cup ground pecans
  • 1 cup flour
  • 3 Tbsp. sugar
  • 3/4 cup butter, softened
  • 1 pkg. cream cheese (8 ounce)
  • 1 tub cool whip
  • 1 cup icing sugar
  • 2 pkgs. instant chocolate pudding
  • 2 cups milk
  • grated chocolate
  1. Cream together butter with pecans, flour and 3 Tbsp. of sugar.Press on to the bottom of 13×9 inch cake pan. Bake for 25 minutes at 35 degrees. Cool completely.
  2. Beat together cream cheese with 1 cup icing sugar. Fold in 1/2 cup of Cool Whip. Spread on to first layer. Sometimes this gets a little sticky, I like to scoop it onto crust trying to cover the whole thing. Then very gently spread out. Chill 30 minutes.
  3. Beat together chocolate pudding mix with milk. Spread over cream cheese layer. Chill 15 minutes.
  4. Top with remaining cool whip. Top with grated chocolate. Return to fridge until ready to eat. Cut into squares.
  5. Eat and enjoy!