Cheese Potato Crisps

So there were a few recipes I wanted to make from The Cereal Murders, but I didn’t have a chance to. So instead I decided to pull out a recipe that actually uses cereal and place it here instead. I’ve made this recipe so many times, the page is all messed up and torn-it is that good.

So this recipe comes from The Kellogg’s Cookbook and uses the cereal corn flakes. I am telling you this is one of the best potato dishes ever-no joke.

You defintely need to try it yourself.

“These are better than French fries! We guarantee that once you try them, you’ll make these cheesy potatoes a standard at your table. Using different cheeses such as Monterey Jack, American, Swiss, or grated Parmesan cheese, and a bit of chili powder easily adds variety and keeps the dish interesting.

Ingredients:

  • 2 Cups of Kellogg’s Corn Flakes
  • 3 Large Baking Potatoes, peeled and cut lengthwise into 1/4-inch thick slices
  • Salt to taste
  • 1 Cup of Shredded Cheddar Cheese
  • 1/2 Teaspoon of Paprika
  • 1/4 Cup of Sliced Scallions or Green Onions
  • Non-Stick Cooking Spray

Directions:

  1. Place the corn flakes in a reusable plastic bag.
  2. Seal the bag and, using a rolling pin, crush the flakes to a medium crumb.
  3. Open the bag and measure the crumbs, you should have 1 cup. Set aside.
  4. Preheat the oven to 375 degrees F.
  5. Lightly coat a large baking sheet with Non-Stick Cooking Spray.
  6. Lay the potatoes on the prepared baking sheet in a single layer. Lightly coat with Non-Stick Cooking Spray.
  7. Sprinkle the potatoes with salt to taste.
  8. Sprinkle each potato with some of the cheese.
  9. Top with corn flake crumbs and a sprinkling of paprika.
  10. Bake in the preheated oven, without turning, for about 25 mins, or until potatoes are cooked through and golden brown.
  11. Remove from oven and transfer to a serving platter.
  12. Serve with scallions.

Thoughts After Cooking:

Sorry no picture, but these are the best potatoes ever! After eating this, it will be all you want.

For more recipes from The Kellogg’s Cookbook, go to Ham and Cheese Monte Cristos

For more potato recipes, go to Fries Quatro Queso Dos Fritos

For more cereal recipes, go to Rice Krispies Cookies

For more recipes, go to Garlic, Tomato, Basil Grilled Cheese Sandwich

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Green Goddess Salad Dressing

Thoughts Before Cooking:

So my work sent me to table at a Baby fair, and when I went on break I checked out the WIC table which was giving out free salad with your choice of toppings and dressings.

When they showed me the different salad dressings, I grabbed the one with basil in it as we all know how much I love basil.

Ingredients:

  • 1 Cup of Mayonnaise or Plain Greek Yogurt (I don’t like mayonnaise)
  • 1 Cup of Chopped Green Onions (About 7 stalks)
  • 1 Cup of Fresh Basil Leaves
  • 1/4 Cup of Lemon Juice
  • 2 Teaspoons of Chopped Garlic
  • 2 Teaspoons of Worcestershire Sauce
  • 1 Teaspoon of Black Ground Pepper
  • 1 Cup of Sour Cream

Directions:

  1. Blend all the ingredients, except the sour cream, in a blender until smooth.
  2. Then add the sour cream.
  3. Refrigerate

Thoughts After Cooking:

I loved it! I thought it was so delicious that I couldn’t stop eating the salad.

I forgot to take a picture, but it comes out a pretty green color and is just great on whatever salad or sandwich you put it on.

For more salad dressings, go to Healthy Caesar Salad Dressing

For more basil recipes, go to Eggplant Tomato Bites

For more recipe reviews, go to Blackberry Mint Infused Water

Christmas Cheese Rounds

Plumpuddingmurder

Thoughts Before Cooking:

So I love cheese.

parmesancheesetoomuch

And I especially love cheese logs. So when I saw this recipe I jumped at the chance to try it out.

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Ingredients:

  • 1 Cup of Shredded Cheddar Cheese
  • 1 Cup of finely chopped pecans
  • 8 0z Cream Cheese Brick
  • 1/2 Cup of Chopped Green Onions

Directions:

  1. Combine all ingredients. Pack into a round or ball.
  2. Chill for two hours to overnight.
  3. Serve with crackers or bread

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Thoughts After Cooking:

I thought it was amazing!

fantastic

I took it to a party and we ate up immediately.

eatinghobbyilovelucy

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For more Hannah Sweson Recipes, go to Scandinavian Spuds

For more cheese logs, go to Gorgonzola Cream Cheese Log

For more appetizers, go to Cheesy Pesto Pull Apart Bread

For more recipes, go to Harvest Pumpkin Scones

Bulghur Salad

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Thoughts Before Reading:

This recipe comes from an old cookbook from the ’70s,Time Life’s American Cooking: The Melting Pot, and covers all kind of recipes from the different cultures in the USA.

This was was under the Armenian section. I read the ingredients and thought it sounded pretty good, after all I had been very curious as to what bulghur tasted like.

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Ingredients:

  • 2 Cups of Water
  • 1 Cup of Bulghur (Cracked Wheat)
  • 1 Small Cucumber
  • 1 Medium-Sized Firm Ripe Tomato
  • 1 Small Green Bell Pepper
  • 1 Bunch of Large Scallions or Green Onions
  • 1/4 Cup of Finely Chopped Parsley
  • 2 Teaspoons of Salt
  • 1/2 Teaspoons Freshly Ground Black Pepper
  • 3 Tablespoons Strained Fresh Lemon Juice
  • 1/4 Cup of Olive Oil

Directions:

  1. Bring the two cups of water to a boil.
  2. When boiling, drop in the bulghur in a slow thin stream so the water continues to boil.
  3. Cover the pan, lower the heat and simmer the bulghur for 10 mins, or until all of the water is absorbed.
  4. Uncover the pan and, stirring frequently, cook over low heat for another 1 or 2 mins to dry the grains.
  5. Transfer the bulghur to a large mixing bowl and cool to room temperature. Then cover with plastic wrap and refrigerate for 30 mins, or until thoroughly chilled.
  6. With a sharp knife or rotary peeler, peel the cucumber. Cut it crosswise into 1/2-inch slices, then cut each slice into 1/2 inch cubes.
  7. Cut the stem out of the tomato, then cut the tomato into 1/2 inch pieces.
  8. Halve the green pepper, cut out and discard the ribs and scoop out the seeds. Cut the pepper into 1/2 inch pieces.
  9. Trim the root ends of the scallions and wash them under cool running water. Cut the, including 2 inches of the green stems, crosswise into 1/8 inch-wide slices.
  10. Add the cucumber, tomato, green pepper, scallions, and parsley to the bulghur and season with salt and pepper.
  11. Just before serving, sprinkle the salad with lemon juice and pour in the olive oil.
  12. With a rubber spatula or wooden spoon, toss the salad.
  13. Transfer to another bowl and serve.

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Thoughts After Reading:

This is one of the cheapest things I have ever made. The most expensive ingredient was the green bell pepper, costing $1.50 (I already had olive oil as I use it regularly).

It was also delicious.

joker-yum

Healthy, good for you, and tasty. What more could you want?

likeit

This is definitely something I will be making again.

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For more recipes from Time Life’s American Cooking: The Melting Pot, go to Caraway Rye Bread

For more salad recipes, go to Caprese Salad

For more low calorie recipes, go to Grilled Zucchini Roll-Ups

For more recipes, go to Crasins Scones