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Posts Tagged ‘Recipe’

I made these for the second time Sunday. Both my husband and I really like them. I am anxious to make them for my mother when my parents visit us the next time because I remember she preferred steak fries to french fries at Bonanza.  I did modify the recipe  to use only two potatoes for just the two of us.  But I will post the original recipe and then comment on my adjustments.

I got the following recipe from Taste of Home.

4 potatoes (2 pounds)
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Cut each potato lengthwise in half. Cut each half into three wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.

Arrange potatoes in a single layer on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake at 350° for 45-55 minutes or until golden brown and tender.

Blissful Potato Wedges – My version of recipe for the two of us.

Cut two potatoes lengthwise and then cut slices to your preferred thickness. 
I managed to get 16 slices per potato. 
In large bowl sprinkle with extra virgin olive oil and toss. 
The amount of amount of oil will vary dependent on number of slices.
In a separate bowl mix up 1/2 cup of parmesan cheese,
1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
and 1 teaspoon of chicken seasoning (to replace basil and salt and pepper).
Add this mixture to potato wedges and toss to coat.
Arrange in single layer on baking pan.
Bake at 350 for 45-55 minutes.

Roasted Parmesan Potato Wedges before baking

Roasted Parmesan Potato Wedges after baking

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Chocolate Mayonnaise Cake

This is a cake said to have originated during WWII due to rationing.  The mayonnaise or salad dressing replaces eggs and oil in a traditional recipe.  It is a very moist cake which can easily be used for cupcakes as I did today.

Cream together:
1 cup mayo/salad dressing
1 cup sugar
1 cup warm water
1 t vanilla

Add in:
2 cups flour
1/2 cup cocoa
2 t baking soda

Optional Topping:
I put some mini chocolate chips on top before baking.

Bake at 350 for 30-35 minutes

Notes
I use Miracle Whip Salad Dressing.
This time around I doubled the recipe.
It gave me 12 regular and 6 large muffins, and 1 medium bread pan.

Chocolate Mayonnaise Cupcakes before baking

Chocolate Mayonnaise Cupcakes after baking

Chocolate Mayonnaise Cupcakes for friends

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This is a great recipe when you have bananas going bad.
I made it this weekend and took pictures along the way.

Mix together and set aside:
1 c mashed ripe bananas (2 medium)
2 t lemon juice

Stir together the following:
1/2 c Bisquick® mix
1/2 t vanilla
2 eggs
1 can (14 oz) sweetened condensed milk

Finally add the two mixtures together …
pour into pie/souffle plate.

Bake at 350 for 40-45 minutes.
Cool completely for about an hour.
Cover and refrigerate for another two hours.

Note: I modified the original recipe excluding 1 T butter.
I also most recently omitted the 1/4 cup sugar successfully.

Remember to make a recipe your own.
In the past I have added chocolate for hubby.
This time I used 3 bananas and no sugar added.

Banana Custard Pie before baking

Banana Custard Pie after baking

Banana Custard Pie slice

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