Creamy Au Gratin Potatoes

I had some red potatoes on hand and had no idea what to do with them. I found this recipe but it called for russet potatoes. I decided to give it a try with the red potatoes and am sure glad I did! My husband and son had seconds and said this recipe was a keeper. I served it along side seasoned pork chops and roasted broccoli. Nummers. :)

Creamy Au Gratin Potatoes:

Ingredients:

• 4 russet potatoes, sliced into 1/4 inch slices (I used 8-10 red potatoes)
  
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese

Directions:

1. Preheat oven to 400. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
2. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
3. Bake 1 1/2 hours in the preheated oven.

No Bake Cookies

I told a good friend of mine that I was making cookies with out baking them. She proceeded to lecture me on how a cookie is not a cookie unless it is baked and that what I was making was a candy. I will let you be the judge of that. Regardless of weather it is a cookie or a candy they are yummy.

No Bake Cookies:

Ingredients:

• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Directions:

1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Chicken Tomato Pesto Pasta

I was in the mood for a chicken and pasta dish the other night. I found this recipe on Allrecipes and made a few modifications. Below is my version of the dish. I didn't really measure the ingredients when I was making it. I just eyeballed it as I went along ant the below measurements are an approximation. It makes a lot, too. Very nice for lunch the next day. :)

Chicken Tomato Pesto Pasta:

1 package of boneless, skinless chicken breasts
Olive Oil
Italian Seasoning
Salt
Pepper
3 cloves of garlic, minced
3 tbsp Basil Pesto
1 can diced tomatoes, Italian style
1 cup White Wine
Kalamata Olives, pitted
1/2 cup heavy cream
Red Pepper flakes (optional)
Box of Penne Noodles, cooked

Cube the chicken breasts and place in a dish. Lightly coat the chicken with olive oil and season with garlic, salt, pepper, and Italian seasonings. Cover and refrigerate for 20-30 minutes. (You can skip this step if pressed for time)

Heat skillet and add chicken cubes. Cook till no longer pink and juices run clear. Drain tomatoes and add to chicken along with cream, wine, red pepper flakes (if using), and olives. Reduce heat and simmer for 15 minutes.

Toss with pasta and serve.

Cream of Tomato Soup with Pesto

We have a great bakery here in Atlanta called Alon's. They have the best Tomato Soup I have ever had. Since I no longer work next door to the bakery I have been craving this delicious soup for about 6 months! I found this simple recipe that comes really, really close to the delicacy I have been spoiled by. Make sure your puree the soup well or it will be chunky. Good either way but I did not like having to "chew" this soup.

Cream of Tomato Soup with Pesto:

Ingredients:

• 1 (32 fluid ounce) container chicken broth
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup half-and-half cream
• salt and pepper to taste
• 2 tablespoons basil pesto

Directions:

Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.

Blueberry Crumb Pie

My 15 year old son LOVES blueberry pie, go figure. I am not a baker but decided to give it a try. My mother-in-law- gave me some blueberries over the holidays and they were taking up freezer space so I scoured the net for a recipe using things I had on hand. I found several great looking recipes but they called for a crust top and I only had a bottom. I found this recipe from Allrecipes and it sounded good to me. I did NOT follow the advice of others and add 2 tablespoons of cornstarch so my pie was a bit soupy (I added it to the recipe below). I will make this again and add it next time as it was super yummy and my son hugged me for it. :)

Blueberry Crumb Pie:

Filling:

• 1 (9 inch) deep dish unbaked pie crust
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 2 tbsp corn starch
  
• 2 teaspoons grated lemon zest
• 1 tablespoon lemon juice
• 5 cups fresh or frozen blueberries

Crumb Topping:

• 2/3 cup packed brown sugar
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, stir together the sugar, corn starch, and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
3. In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
4. Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.