Parmesan Roasted Red Potatoes

Parmesan Roasted Red Potatoes 2 pounds medium red potatoes 4 Tbsp. olive oil 1 cup grated parmesan cheese 2 tsp. dried parsley flakes 1 tsp. Lawry’s Season Salt 1/2 tsp. onion salt 1/2 tsp. garlic powder Preheat oven to 375 degrees. Line a large cookie sheet with aluminum foil and grease with vegetable spray. Clean potatoes and cook in the microwave till potatoes are just tender when pierced with a fork. Don’t over cook them! (Make sure to poke a couple of holes in the potatoes before cooking them. I have a potato setting on my microwave which makes it easy to cook) After the potatoes have been microwaved, cut them in half lengthwise, then cut again. Put the oil, parmesan cheese and seasonings into a large ziploc bag, and add the potatoes. Shake the bag until the potatoes are comletely covered and the ingredients are all mixed well. Pour out onto the prepared cookie sheet and cook for 15-20 minutes.

LEMON BUTTER BAKED SHRIMP

LEMON BUTTER BAKED SHRIMP 1 lb. raw shrimp, cleaned, peeled and deveined 8 Tbs. butter (1 stick), melted 3 cloves garlic, minced (my addition) 1 packet of Good Seasons Italian all natural seasoning 1 1/2 lemon, sliced into circles 1 Tbs. dried parsley leaves 1 tsp. black pepper, ground Preheat the oven to 350 degrees F. In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish. Arrange the lemon slices on top of butter, forming a single layer. Arrange the cleaned and deveined shrimp on top of the lemon slices. Sprinkle the Italian Seasoning over the shrimp. Sprinkle the parsley flakes and pepper on top of that. Bake uncovered in the preheated oven for 15 minutes.

Okra Hushpuppies

Okra Hushpuppies Vegetable Oil 4 cups very thinly sliced Okra 1/2 tsp. Garlic Powder 1/4 cup finely chopped Onion 1 tbsp. chopped Fresh Parsley 1 large Egg 1 cup Buttermilk 1 1/2 tbsp. Sugar (optional) 2 cups Self--Rising Cornmeal Mix 1 tsp. Salt 1/2 tsp. Black Pepper. Pour about 2 inches of oil into a Dutch oven or deep pan. Heat oil to 350 degrees. In a large bowl, combine okra, garlic powder, onion and parsley. In another bowl, whisk together egg, buttermilk and sugar. Pour into bowl with okra and stir to combine. Stir in the cornbread mix, salt and black pepper. Use a scoop or a small ice cream scoop to scoop the batter and drop it into the oil. Working in batches, fry for about 5 minutes or until golden brown and cooked throughout. Drain on paper towel--lined plate. Serve while still warm.

4 Ingredient Chocolate Chip and PB Cookies

4 Ingredient Chocolate Chip and PB Cookies 1 Cup of Creamy Peanut Butter 1 Cup of Granulated Sugar 2 Large Eggs 2 Cups of Semi-Sweet Chocolate Chips Preheat oven to 350 Combine peanut butter, sugar and eggs until fully blended. Gently mix in the chocolate chips. Drop heaping tablespoons of cookie dough onto a non stick baking sheet. Bake for 10-12 minutes. Makes about 16 cookies.

Tennessee Pudding

Tennessee Pudding serves 8 Filling: 5 cups peaches, peeled and diced, fresh or frozen 2 cups all-purpose flour 1 cup sugar 1 cup whole milk 4 teaspoons baking powder 1 teaspoon sea salt 1 teaspoon cinnamon 1 teaspoon vanilla extract 1/4 teaspoon nutmeg Topping: 3/4 cup brown sugar 3/4 cup sugar 3 tablespoons unsalted butter 3 cups water 1/2 teaspoon nutmeg ice cream/whipped cream/cool whip, optional, garnish Preheat oven to 400º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray. In a large saucepan over medium heat, whisk together brown sugar, sugar and nutmeg, then mix in butter and water and bring to a boil, stirring until sugar is fully dissolved. Remove from heat and set aside. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg until combined. Whisk in milk and vanilla extract until smooth, then fold in diced peaches. Pour filling into greased baking dish, then pour topping on top. Place in oven and bake for 50-55 minutes, covering with aluminum foil, if necessary, until cooked through. Remove from oven and let cool 15 minutes before serving.

OATMEAL CRISPIES

OATMEAL CRISPIES 1 c. shortening (can use 1/2 shortening, 1/2 butter) 1 c. brown sugar 1 c. white sugar 2 well beaten eggs 1 tsp. vanilla 1 ½ c. flour 1 tsp. baking soda ¼ tsp. salt 3 c. oatmeal ½ c. nuts –optional, also can add chocolate chips or raisins Cream shortening & sugars together. Beat in eggs & vanilla in, then mix in flour, soda & salt. Add oatmeal & nuts. Bake at 350° for about 12 minutes.

Beef Cabbage Soup

Beef Cabbage Soup 2 tablespoons olive oil 1 large onion chopped 1 pound rib eye or scotch fillet steak, cut into 1-inch pieces (trimmed of visible fat) 1 stalk celery chopped 2 large carrots peeled and diced 1 small green cabbage chopped into bite-sized pieces 4 cloves garlic minced 6 cups beef stock or broth 3 tablespoons fresh chopped parsley plus more to serve 2 teaspoons each dried thyme and dried rosemary (or dried basil and oregano) 2 teaspoons onion or garlic powder Salt and freshly-cracked black pepper to taste Heat oil in a large pot over medium-heat, add the beef and sear one all sides until browned all over (they don't need to be cooked through). Then add the onions and cook until transparent (about 3-4 minutes). Add the celery and carrots to the pan, mixing through the flavors in the pot. Cook while mixing occasionally for about 3-4 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through. Add the stock (or broth), parsley, dried herbs, and onion or garlic powder; mixing well. Bring to a simmer; reduce heat to medium-low and cover, with a lid. Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper, and add in a little extra dried herbs, if needed. Serve warm with a sprinkle of fresh parsley (if desired). Notes ~ Beef Cabbage Soup can be refrigerated once cooled in air tight containers for up to 3 days, or frozen for up to 2 months.