Crash Hot Potatoes




Ingredients
  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Instructions
  1. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
  2. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
  3. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
  4. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
  5. Bake in a 450 degree oven for 20-25 minutes until golden brown.
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Crescent Roll S’more Recipe Flop




Ingredients
  • 1 tube of crescent rolls
  • chocolate chips (about 1/2 cup)
  • mini marshmallows (about 1/2 cup)

Instructions
  1. Heat oven to 375.
  2. Unroll and separate crescents. Place about a tablespoon of chocolate chips and 4 mini marshmallows at the wide end of each crescent. Roll up, starting from the wide end.
  3. Place crescents on a greased foil lined baking sheet and bake for 10-13 minutes, or until golden brown.
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Christmas Decor

Top hat Christmas tree



Hang a Christmas Santa Suit from a string of lights Outdoor Christmas decoration



Christmas Decor: No Instructions....looks like a hook for plants....add lanterns.....flowers and a cute gingerbread!



What a great Christmas table



Christmas Centerpiece


Veggie Quiche Cups To-Go


Ingredients
  • 1 (10 oz.) package frozen chopped spinach, thawed and well-drained
  • 7 eggs or 1 3/4 c. egg substitute
  • 3/4 c. shredded cheddar cheese
  • 1/4 c. finely diced red bell pepper
  • 1/4 c. finely diced mushrooms
  • 1/4 c. finely diced onion
Directions
  1. Line 12 muffin cups with foil baking cups; spray with non-stick cooking spray.
  2. Combine all ingredients in a bowl and mix well.
  3. Divide the mixture evenly between the muffin cups. Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.
  4. Store refrigerated. Remove from foil liners and reheat in the microwave when you're ready to eat them.
  5. These also freeze very well. Freeze after fully baking. When you're ready to eat them, thaw, remove from the foil liners, and reheat in the microwave.
  6. Enjoy!

Chili Pasta Bake



Ingredients:
  • ½ Tablespoons Canola Or Vegetable Oil
  • 1 pound Ground Beef
  • 1 whole Onion, Chopped
  • 1 dash Salt
  • 1 dash Black Pepper
  • ½ pounds Cooked Pasta
  • 15 ounces, fluid Tomato Sauce
  • 14-½ ounces, weight Diced Tomatoes And Green Chilies
  • 15 ounces, weight Kidney Or Black Beans, Rinsed
  • 1-½ Tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 3 dashes Cayenne Powder
  • ¼ cups Water
  • 2 cups Shredded Cheddar Cheese
  • ½ cups Sour Cream, For Topping
  • 4 Tablespoons Green Onions, Chopped
Instructions:

  1. Start by preheating the oven to 350 degrees.
  2. Drizzle the oil in a large skillet on medium high heat. Add the onions and sauté for about 3 minutes. Add the ground beef and season with salt and pepper. Cook until no longer pink.
  3. While the ground beef is cooking, cook your pasta to firm al dente. Once cooked, drain and set aside for now.
  4. After the ground beef is cooked, add the tomato sauce, diced tomatoes and green chiles, beans chili powder, cumin, cayenne and water. Give it a stir and let it simmer for about 5 minutes.
  5. After 5 minutes, stir in the cooked pasta. Stir to combine.
  6. Pour the chili pasta mixture into a 9×13 pan. Flatten out with a spatula and sprinkle with cheese. Place in the oven for 30 minutes or until the edges are bubbling and the cheese has fully melted.
  7. Spoon into serving dishes and top with sour cream and green onions.
  8. Enjoy!
Source

Stuffed Honey-Ham Biscuits



Ingredients
  • 1can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
  • 8slices (1/2 oz each) Swiss cheese
  • 8slices (1 oz each) deli cooked ham
  • 1/4cup honey


Instructions:
  1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
  2. Separate dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep pocket. Place 1 slice of cheese inside pocket. Top cheese with 1 slice of ham and 1 teaspoon honey.
  3. Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits, cheese, ham and honey.
  4. Bake 15 minutes or until golden brown. Remove from cookie sheet to serving plate. Drizzle remaining honey over tops. Serve immediately. 
Source

Seafood Linguine


Ingredients
  • 500g (1 lb) Linguine pasta
  • ⅓ cup butter
  • 2 large shallots, finely diced
  • 2-3 cloves garlic, finely minced
  • 1½ cups whipping cream (35% milk fat)
  • ½ cup freshly grated Parmesan cheese
  • 2 Tbsp chopped parsley
  • 1 can frozen lobster pieces, thawed and broken into pieces
  • 12 -15 large scallops, foot removed
  • 2 cups frozen, pre-cooked shrimp, thawed
  • salt and pepper to taste
Instructions
  1. Melt butter in large frying pan.
  2. Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.
  3. Add more butter if necessary,cook scallops until lightly browned on both sides (approximately 2-3 minutes per side)
  4. Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.
  5. Add lobster, shrimp, cream and shallots/garlic mixture to pan with scallops.
  6. Heat over medium/low temperature until cream comes to a low simmer.
  7. Add Parmesan cheese, salt, pepper and parsley to seafood mixture, keep warm.
  8. Add cooked linguine and pasta water to seafood mixture, stir and serve immediately.
*TIP* – Heat dinner bowls/plates and serving bowl
Source
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