Light and Delicious No-Bake Peanut Butter Pie

Here in our house we all have our favorite toppings for this pie. I love mine with caramel sauce and broken peanuts on top. My son loves his with sliced bananas, hot fudge topping and whipped cream and hubby likes it with just whipped cream.  Please take time to scroll to the bottom of the page for the printable version and leave a comment to let us know how you would  top this pie.

Here is what you will need to make this Peanut Butter Pie Recipe:

8 ounces cream cheese, softened
1 cup powdered sugar
¾ peanut butter, crunchy
1- 8 ounce container frozen whipped topping, thawed
1 graham cracker crust
Whipped cream for serving (optional)

INSTRUCTIONS:

• Beat cream cheese and powdered sugar  with mixer on medium until well blended.
• Add peanut butter and mix well.
• Fold in whipped topping.

Place mixture into graham cracker crust spreading to make even.

• Refrigerate at least 2 hours to set.
• Drizzle slices with ice cream topping and additional whipped cream if desired.
• Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Peanut Butter Pie Recipe ~

 

Author: Wilma

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Peanut butter pie Is like a peanut butter no-bake cheesecake. Mix, chill, and serve with your desired toppings. If you are a peanut butter lover this recipe is a must try!

Ingredients

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• ¾ peanut butter, crunchy
• 1 8 ounce container frozen whipped topping, thawed
• 1 graham cracker crust
• Whipped cream for serving (optional)

Instructions

1. •Beat cream cheese and powdered sugar with mixer on medium until well blended.
2. •Add peanut butter and mix well.
3. •Fold in whipped topping.
4. •Place mixture into graham cracker crust spreading to make even.
5. •Refrigerate at least 2 hours to set.
6. •Drizzle slices with ice cream topping and additional whipped cream if desired.
7. •Enjoy!

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The post Peanut Butter Pie Recipe ~ Easy No Bake! appeared first on The Couponing Couple.

Cherry Cake Recipe, Sweet, Moist and Delicious!

This Sweet Cherry Cake recipe makes a moist and yummy dessert that is sure to please! Super easy to make with just a few staple ingredients and a can of cherry pie filling! Though it is delicious and fit for any occasion, it is also one of those “wow how easy” recipes for when you are in a pinch and need something good and impressive in a hurry. I have used this cherry cake recipe quite a bit when the kiddos needed a dessert for a party or school event and always have recipe requests. Cherry cake is a sweet, mild and fruity dessert that is great after dinner with a cup of coffee, tea, or a big glass of milk.

As with all recipes be sure to experiment trying different ingredients and flavors to make it your own. I plan on making the next one using almond extract instead of vanilla.  This is also good with peach pie filling served with vanilla ice cream.  Since I have some blueberry pie filling on the shelf I think I will try that next.  If you are a chocolate lover you might like to add a little cocoa to the cake batter. Please be sure to scroll bottom of the page for the printable version of this recipe and leave a comment to let us know if you enjoyed it. You might also like some of our other dessert recipes.

Here is what you will need to make this Cherry Cake Recipe:

3 eggs, beaten
1 cup sugar
¾ cup cooking oil
1 cup all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon vanilla extract
¼ teaspoon salt
1-21 oz can cherry pie filling
13×9 inch baking pan

INSTRUCTIONS:

• Preheat oven to 350 degrees.
• Coat pan with baking spray.
• In a small bowl stir flour, baking powder and salt together.
• Place all ingredients except cherry pie filling in bowl and mix until well blended.
• Pour ²⁄³ of the cake mixture into the prepared baking pan.
• Evenly spoon cherry pie filling on top of cake mixture in pan, gently spreading if needed.
• Spoon the remainder of the cake batter over the cherry pie filling.
• Bake at 350 degrees for about 35-40  minutes until golden and toothpick in center comes out clean.
• Remove from oven and sprinkle with a little powdered sugar if desired.
• Serve warm or cool.
• Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Easy Cherry Cake Recipe ~ Made With Cherry Pie Filling!

 

Author: Wilma

Recipe type: Dessert

Cuisine: American

Prep time:  10 mins

Cook time:  35 mins

Total time:  45 mins

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This Sweet Cherry Cake recipe makes a moist and delicious dessert that is sure to please! It is also one of those wow how easy recipes when you are in a pinch and need something good in a hurry. This is a mild flavored dessert which is not too sweet or overpowering. It is made with a few ingredients that most of us keep in the kitchen and a can of cherry pie filing. I use this recipe quite a bit when I need something in a hurry to take to a get together or potluck. It never fails to bring in compliments and recipe requests.

Ingredients

• 3 eggs, beaten
• 1 cup sugar
• ¾ cup cooking oil
• 1 cup all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 -21 oz can cherry pie filling
• 13x9 inch baking pan

Instructions

1. •Preheat oven to 350 degrees.
2. •Coat pan with baking spray.
3. •In a small bowl stir flour, baking powder and salt together.
4. •Place all ingredients except cherry pie filling in bowl and mix until well blended.
5. •Pour ²⁄³ of the cake mixture into the prepared baking pan.
6. •Evenly spoon cherry pie filling on top of cake mixture in pan, gently spreading if needed.
7. •Spoon the remainder of the cake batter over the cherry pie filling.
8. •Bake at 350 degrees for about 35-40 minutes until golden and toothpick in center comes out clean.
9. •Remove from oven and sprinkle with a little powdered sugar if desired.
10. •Serve warm or cool.
11. •Enjoy!

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The post Cherry Cake Recipe ~ Made With Cherry Pie Filling! appeared first on The Couponing Couple.

Southern Style Collard Greens; It’s A Tradition!

Collards are easy to make and have a more bold unique flavor than other similar greens. They are just as good leftover as the day you make them, if not better. We also tend to love the liquid from cooking them which is commonly referred to as “pot likker.”  It’s good either to drink or soak up with cornbread. My mom and grandmother would tell you that the pot likker is good for what ails you.

While collard greens are a Southern staple food, the fact is they appear to have been around since the beginning of time and are used around the world in various wonderful recipes. They are a member of the cabbage family and are considered very healthy. They are great added to  recipes such as soups, pasta dishes, or stuffing for wontons. Collards are a wonderful healthy veggie that tends to be overlooked. Be sure to scroll to the bottom of the page for your printable version of this Southern style collard greens recipe.

Here is what you will need to make a pot of Southern-Style Collard Greens:

8 slices hickory smoked bacon
½ pound smoked ham, chopped (optional)
1 large onion, chopped
1 teaspoon sugar
3 cloves garlic
½ teaspoon red pepper flakes, a little more if desired
2 tablespoons cider vinegar
3 pounds fresh collard greens, stemmed, washed and chopped
2 cups chicken broth, water will do in a pinch
1 teaspoon salt
1 teaspoon black pepper

INSTRUCTIONS:

• In large pot cook bacon until crisp.
• When cooked and crisp move bacon to a paper towel lined plate to drain.
• Pour off all but 3 Tablespoons of the bacon grease.
•  Add onion and sugar to the 3 Tablespoons of  bacon grease stirring and cooking over medium heat until onion is translucent.
• Add garlic and cook for a minute longer.
• Add chicken broth, ham, vinegar and collard greens stirring to mix well.

• Bring to a boil.
• Cover, reduce heat to low and simmer for about an hour until greens are tender.
• Crumble bacon and stir into greens. Replace lid and allow to sit for about 5 minutes.
• Serve and enjoy your Southern style collard greens with a big piece of cornbread.

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Collard Greens Recipe ~ A Southern Tradition!

 

Author: Wilma

Recipe type: Side dish

Cuisine: American

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Collards are easy to make and have a more bold unique flavor than other similar greens. They are just as good leftover as the day you make them, if not better. And the liquid from cooking them which is commonly referred to as "pot likker" is outstanding either to drink or soak up with cornbread.

Ingredients

• 8 slices hickory smoked bacon
• ½ pound smoked ham, chopped (optional)
• 1 large onion, chopped
• 1 teaspoon sugar
• 3 cloves garlic
• ½ teaspoon red pepper flakes, a little more if desired
• 2 tablespoons cider vinegar
• 3 pounds fresh collard greens, stemmed, washed and chopped
• 2 cups chicken broth, water will do in a pinch
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. •In large pot cook bacon until crisp.
2. •When cooked and crisp move bacon to a paper towel lined plate to drain.
3. •Pour off all but 3 Tablespoons of the bacon grease.
4. • Add onion and sugar to the 3 Tablespoons of bacon grease stirring and cooking over medium heat until onion is translucent.
5. •Add garlic and cook for a minute longer.
6. •Add chicken broth, ham, vinegar and collard greens stirring to mix well.
7. •Bring to a boil.
8. •Cover, reduce heat to low and simmer for about an hour until greens are tender.
9. •Crumble bacon and stir into greens. Replace lid and allow to sit for about 5 minutes.
10. •Serve and enjoy your Southern style collard greens with a big piece of cornbread.

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The post Southern Style Collard Greens Recipe ~ Delicious Side Dish! appeared first on The Couponing Couple.

Corn Fritters, Warm and Scrumptious!

As with all recipes there are many variations of this corn fritter recipe, so experiment and make it your own. Some use fresh corn removed from the cob with the corn milk, others use canned cream style corn and this one is with canned whole kernel corn. I like them all, but, this variation is my favorite when I don’t have fresh corn to use. I like the texture and they not quite as sweet as using creamed corn. I sometimes add spicier jalapenos instead of the sweet peppers for a little added kick. When I use the spicier peppers I also like to add a handful of shredded cheddar cheese to the mix.

Here is what you will need to make this Corn Fritters Recipe:

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
½ teaspoon ground black pepper
1 egg, beaten
2-15 oz cans whole kernel corn, drained, if you have fresh corn use about 3 cups of kernels removed from cob
1 Tablespoon butter or margarine, melted
3 Tablespoons heavy cream
4 small sweet peppers, diced
Vegetable oil for frying

INSTRUCTIONS:

• Combine all dry ingredients, flour, salt, baking powder, sugar and black pepper in a small bowl, mixing well.
• Combine corn, butter, egg, heavy cream, and peppers a large bowl, mixing well.

• Add dry ingredients to the corn mixture, mixing well.

• Add about 1 inch or so of oil to frying pan and heat to about 350 degrees.
• Carefully drop mixture by tablespoonfuls into hot oil.

• Cook until golden brown, turn to brown other side.
• Drain on paper towels.

• Serve and enjoy!

If you try out this Corn Fritters recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Corn Fritters Recipe ~ Light and Fluffy!

 

Author: Wilma

Recipe type: Side Dish

Cuisine: American

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This recipe makes about 2 dozen delicious, light and fluffy corn fritters. They make a good side with any meal. They are just as good with bacon and eggs as they are smeared with pepper jelly at dinner.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon ground black pepper
• 1 egg, beaten
• 2-15 oz cans whole kernel corn, drained, if you have fresh corn use about 3 cups of kernels removed from cob
• 1 Tablespoon butter or margarine, melted
• 3 Tablespoons heavy cream
• 4 small sweet peppers, diced
• Vegetable oil for frying

Instructions

1. Combine all dry ingredients, flour, salt, baking powder, sugar and black pepper in a small bowl, mixing well.
2. Combine corn, butter, egg, heavy cream, and peppers a large bowl, mixing well.
3. Add dry ingredients to the corn mixture, mixing well.
4. Add about 1 inch or so of oil to frying pan and heat to about 350 degrees.
5. Carefully drop mixture by tablespoonfuls into hot oil.
6. Cook until golden brown, turn to brown other side.
7. Drain on paper towels.
8. Serve and enjoy!

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Blueberry Pineapple Dump Cake, 

I made a blueberry pineapple dump cake this time because that is what I had in the pantry, but there are many variations of this recipe floating around. I think the most popular uses cherry pie filling instead of the blueberry. Of course you can always use fresh blueberries if you like. I have heard  of people using canned blackberries or raspberries in the place of the pineapple with good results. I have not tried those yet, but intend to this summer to see how they are. I have also seen this blueberry pineapple dump cake made using melted butter poured over the top rather than sliced.  As with all recipes the fun is to start with a base and try different ingredients to make it your own.

Here is what you will need to make this Blueberry Pineapple Dump Cake:

1 can (21 Oz.) Blueberry Pie Filling
1 can (20 Oz.) Crushed Pineapple
1 box (about 18 Oz.) Yellow Or White Cake Mix
1 ¼ sticks butter

INSTRUCTIONS:

• Preheat oven to 350 degrees F.
• Spray 13 x 9 inch cake pan with nonstick cooking spray.
• Dump blueberry pie filling and crushed pineapple into baking dish, stir together.

• Sprinkle cake mix evenly over the top of the fruit.

• Thinly slice butter and distribute evenly over the cake mix.

• Bake at 350 degrees for 50-60 minutes until golden brown.
• Remove from oven and cool for 10-15 minutes before serving.
• Serve warm with whipped cream and/or vanilla ice cream and enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Blueberry Pineapple Dump Cake Recipe

 

Author: Wilma

Recipe type: Dessert

Cuisine: American

Prep time:  10 mins

Cook time:  50 mins

Total time:  1 hour

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This Blueberry Pineapple dump cake is a delicious crowd pleasing recipe. Perfect quick and easy recipe to make in a pinch for an event or potluck! Fruity and sweet. Be prepared to be asked for the recipe.

Ingredients

• 1 can (21 Oz.) Blueberry Pie Filling
• 1 can (20 Oz.) Crushed Pineapple
• 1 box (about 18 Oz.) Yellow Or White Cake Mix
• 1 ¼ sticks butter

Instructions

1. Preheat oven to 350 degrees F.
2. Spray 13 x 9 inch cake pan with nonstick cooking spray.
3. Dump blueberry pie filling and crushed pineapple into baking dish. Stir together.
4. Sprinkle cake mix evenly over the top of the fruit.
5. Thinly slice butter and distribute evenly over the cake mix.
6. Bake at 350 degrees for50-60 minutes until golden brown.
7. Remove from oven and cool for 10-15 minutes before serving.
8. Serve warm with whipped cream and/or vanilla ice cream and enjoy!

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Macaroni Salad, A Refreshing Warm Weather Dish!

As with all recipes the fun part is adjusting the ingredients to suit your taste and make it your own. This macaroni salad recipe is no exception. One of my favorite variations is to add a can of  whole kernel corn  and a can of tuna to this macaroni salad. This makes a delicious budget-stretching summer meal. If you use that idea be sure to drain them well. We like this version served on top of lettuce with a couple slices of tomato and a piece of this homemade Parmesan Herb Flatbread. Sometimes I don’t feel like the heaviness of the mayo so will change it up a little and use Italian dressing in its place.

NOTE: This macaroni salad recipe makes a large bowl because we are a large family. It can easily be cut in half if you do not need that much.

Here is what you will need to make this Macaroni Salad Recipe:

1 box elbow macaroni, 16 oz
1 can pineapple tidbits in pineapple juice, 20 oz, do not drain
1 small jar chopped pimiento
1 small onion diced
1 small green bell pepper, diced
1 stalk celery, diced
¾ cup mayonnaise, you may need to add a little more after it sits in fridge
salt and pepper to taste

INSTRUCTIONS:

• Cook the macaroni according to package directions.
• Rinse with cool water and drain.
• Dice all the veggies while the macaroni is cooking.
• Place macaroni in large bowl add all other ingredients and stir just until
  everything is mixed together.
• Cover and refrigerate for a couple hours before serving.

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Macaroni Salad Recipe ~ Light and Refreshing!

 

Author: Wilma

Recipe type: Salad

Cuisine: American

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This is a great refreshing macaroni salad recipe that is great for the spring and summer months. The flavor of the pineapple, green peppers, pimiento and onion give it an interesting and refreshing flavor. The pineapple and juice helps to keep it moist and adds just the right amount of sweetness.

Ingredients

• 1 box elbow macaroni, 16 oz
• 1 can pineapple tidbits in pineapple juice, 20 oz, do not drain
• 1 small jar chopped pimiento
• 1 small onion diced
• 1 small green bell pepper, diced
• 1 stalk celery, diced
• ¾ cup mayonnaise, you may need to add a little more after it sits in fridge
• salt and pepper to taste

Instructions

1. Cook the macaroni according to package directions.
2. Rinse with cool water and drain.
3. Dice all the veggies while the macaroni is cooking.
4. Place macaroni in large bowl add all other ingredients and stir just until
5. everything is mixed together.
6. Cover and refrigerate for a couple hours before serving.

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Cool, Sweet & Creamy Sour Cream Peach Pie!

You can make one of these sour cream peach pies in less or the same amount of time it takes you to bake a frozen one. Another great perk to making your own desserts is that most of us who coupon or shop frugally have these things in our pantry or fridge so it is less expensive than the bakery or the freezer section at the supermarket.

This sour cream peach pie is very good when made with fresh peaches. If you don’t live where good ripe peaches are readily available canned peaches  work just fine. I like the topping on this pie, but it is just as good without it with a layer of whipped cream or sour cream glaze if you prefer it that way. The topping recipe I used here is a great way to top many fruit pies. I use this same recipe adding ½ cup shredded cheddar cheese as a topping for apple pies.

Here is what you will need to make this Peach Sour Cream Pie:
1-15 oz can sliced peaches ,drained or use 2½ cups fresh peeled and sliced
¾ cup sugar
2 Tablespoons all-purpose flour
1 cup sour cream
2 eggs, beaten
½ teaspoon vanilla extract
1 frozen deep dish pie shell, thawed, or make your own

Topping ingredients:
¼ cup butter
¹⁄³ cup flour
¹⁄³ cups brown sugar
a dash of nutmeg (optional)

INSTRUCTIONS: 

• Preheat oven to 350 degrees F.
• Combine all  pie filling ingredients, mixing well.

• Pour into the pie shell.
• Bake at 350 degrees F about 40-45 minutes until soft set or knife inserted near center comes out clean.
• In the meantime, mix all topping ingredients with a fork or pastry blender until crumbly.
• Remove pie from oven just long enough to evenly sprinkle on topping.
• Return to oven and bake about 10-15 minutes longer until topping is browned.
• Watch to make sure the crust doe not over brown.
• Cool to room temperature and then refrigerate for about an hour before serving.

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Sour Cream Peach Pie Recipe ~ A Cool Summer Dessert!

 

Author: Wilma

Recipe type: Dessert

Cuisine: American

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This sour cream peach pie is one of my personal favorites. I love peaches and this creamy sweet pie is a perfect way to use them! This peach pie recipe is so quick and easy to make they are hard to resist. I have a hard time keeping the guys out of it long enough for it cool. I pretend to be mad, but that is hard to do when I am so happy they like what's for dessert that much.

Ingredients

• 1-15 oz can sliced peaches ,drained or 2½ cups fresh peeled and sliced
• ¾ cup sugar
• 2 Tablespoons all-purpose flour
• 1 cup sour cream
• 2 eggs, beaten
• ½ teaspoon vanilla extract
• 1 frozen deep dish pie shell, thawed, or make your own
• Topping ingredients:
• ¼ cup butter
• ¹⁄³ cup flour
• ¹⁄³ cups brown sugar
• a dash of nutmeg (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. Combine all pie filling ingredients, mixing well.
3. Pour into the pie shell.
4. Bake at 350 degrees F for about 40-45 minutes until soft set or knife inserted near center comes out clean.
5. In the meantime, mix all topping ingredients with a fork or pastry blender until crumbly.
6. Remove pie from oven just long enough to evenly sprinkle on topping.
7. Return to oven and bake about 10-15 minutes longer until topping is browned.
8. Watch to make sure the crust doe not over brown.
9. Cool to room temperature and then refrigerate for about an hour before serving.

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Delicious Easy to Make Frittata Recipe!

As always, part of the fun of cooking is adjusting a basic recipe to make it your own. The Frittata recipe is perfect for this because it can be made using many different ingredient combinations. You can pretty much use any leftovers you have to make one. This Frittata recipe can be made using just the veggies or substituting spinach for the broccoli. My guys like a little meat in their meals, so I use whatever leftover meat I have on hand to be sure they are happy. We also like making a version with tomatoes, onions and Italian sausage in the frittata and mozzarella or provolone cheese. Then we spoon warm marinara sauce on top. My son calls it egg pizza. Be sure to scroll to the bottom of this page where you will find the printable version of this recipe.

NOTE: This recipe calls for a 12-inch oven proof nonstick skillet. I always use a well-seasoned iron skillet which gives me great consistent results.

Here is what you will need to make this Frittata Recipe:

10 eggs
2 Tablespoons butter
1 cup fresh broccoli chopped
1 cup mushrooms, sliced
½ cup onion, chopped
½ cup sweet mini peppers, chopped
½ cup frozen peas
¾ milk
1 Tablespoon Dijon mustard
salt and pepper to taste
¾ cup chopped ham and/or pepperoni (optional)
½ cup crumbled feta cheese
½ cup shredded Italian cheese blend (optional)

• Preheat oven to 400 degrees F.
• Melt butter in 12-inch ovenproof nonstick skillet over medium heat.
• Add all vegetables to skillet and cook over medium heat until crisp tender.

• Whisk eggs, milk, mustard, salt and pepper together.
• When veggies are ready stir in meat if using and give everything a stir to distribute evenly around pan.
• Pour egg mixture into the pan.
• Sprinkle with cheeses.

• Continue to cook just until edges set.

• Place skillet in 400 degree oven to bake for about 9-10 minutes until center is set.
• Remove from oven and enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Frittata Recipe With Meat and Veggies ~ One Pan Meal!

 

Author: Wilma

Recipe type: Main Dish

Cuisine: Italian

Cook time:  15 mins

Total time:  15 mins

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This delicious Frittata recipe is loaded with meat fresh vegetables! Making Frittata is a great way to cook breakfast or brunch for a several people without having to do worry with a bunch of individual dishes.

Ingredients

• 2 Tablespoons butter
• 1 cup fresh broccoli chopped
• 1 cup mushrooms, sliced
• ½ cup onion, chopped
• ½ cup sweet mini peppers, chopped
• ½ cup frozen peas
• ¾ milk
• 1 Tablespoon Dijon mustard
• salt and pepper to taste
• ¾ cup chopped ham and/or pepperoni (optional)
• ½ cup crumbled feta cheese
• ½ cup shredded Italian cheese blend (optional)

Instructions

1. Preheat oven to 400 degrees F.
2. Melt butter in 12-inch ovenproof skillet over medium heat.
3. Add all vegetables to skillet and cook over medium heat until crisp tender.
4. Whisk eggs, milk, mustard, salt and pepper together.
5. When veggies are ready stir in meat if using and give everything a stir to distribute evenly around pan.
6. Pour egg mixture into the pan.
7. Sprinkle with cheeses.
8. Continue to cook until just until edges set.
9. Place skillet in 400 degree oven to bake for about 9-10 minutes until center is set.
10. Remove from oven and enjoy!

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Buttery Parmesan Roasted Cauliflower

As with all recipes, play with it to make it your own. If you are not a fan of  butter, use olive oil instead. The lemon pepper could be switched to a tablespoon of lemon juice. If you don’t have fresh garlic, use a little garlic powder. I have a friend who makes roasted cauliflower with olive oil and then drizzles with melted butter just before sprinkling on the cheese. For a real treat try roasted cauliflower with a little drizzle of Italian dressing. Yum!

If you like this Roasted Cauliflower recipe you might also enjoy this broccoli cauliflower casserole recipe.

Here is what you will need to make this Roasted Cauliflower Recipe:

1 head cauliflower, cut into medium to large florets
1 tablespoon lemon pepper seasoning
1/2 teaspoon salt
3-4 tablespoons butter, melted
2 cloves fresh garlic minced
2-3 tablespoons grated Parmesan cheese

• Preheat oven to 400 degrees F.
• Line baking sheet with foil and brush with oil or spray with olive oil cooking spray.
• Place cauliflower florets in a large bowl.
• Add melted butter, lemon pepper, garlic and salt to bowl.
• Stir cauliflower around bowl to evenly coat.
• Spread cauliflower onto prepared baking sheet

-35 minutes until lightly browned and crisp tender when poked with a fork.

• Remove from oven.
• Place in a serving dish and sprinkle with Parmesan cheese.
• Serve immediately.
• Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Roasted Cauliflower Recipe with Garlic and Parmesan Cheese!

 

Author: Wilma

Recipe type: Side Dish

Cuisine: American

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Roasted cauliflower is a perfect side with any meal. The lemon pepper and garlic give it a nice zip which is smoothed with the melted butter and Parmesan cheese.

Ingredients

• 1 head cauliflower, cut into medium to large florets
• 1 tablespoon lemon pepper seasoning
• ½ teaspoon salt
• 3-4 tablespoons butter, melted
• 2 cloves fresh garlic minced
• 2-3 tablespoons grated Parmesan cheese

Instructions

1. Preheat oven to 400 degrees F.
2. Line baking sheet with foil and brush with oil or spray with olive oil cooking spray.
3. Place cauliflower florets in a large bowl.
4. Add melted butter, lemon pepper, garlic and salt to bowl.
5. Stir cauliflower around bowl to evenly coat.
6. Spread cauliflower onto prepared baking sheet
7. Roast in the preheated oven for 25-30 minutes until lightly browned and crisp tender when poked with a fork.
8. Remove from oven.
9. Place in a serving dish and sprinkle with Parmesan cheese.
10. Serve immediately.
11. Enjoy!

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Roasted Fingerling Potatoes Served with Zesty Mustard Sauce!

The potatoes are parboiled to make them easy to slide onto the skewers and with the shallots. Grilling or cooking them under the broiler gives the potatoes and onions a nice caramelized flavor. We like to have roasted fingerling potatoes with homemade chicken breast strips. This way we get double use from the mustard dipping sauce. If you happen to be cooking something on the grill you can add the potatoes to finish cooking instead of using the broiler. If you don’t have any skewers in the house roast them on a foil-lined pan. They are also great brushed with butter rather than olive oil.

Here is what you will need to make these Roasted Fingerling Potatoes with Mustard Sauce: 

1 ½ pounds fingerling potatoes
3 Shallots, quartered
1 tablespoon olive oil
½ teaspoon sea salt

Mustard Sauce ingredients:

2 egg yolks
1 tablespoon lemon juice
½ cup extra virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
2 garlic cloves
salt and pepper to taste

• Place salt, pepper, garlic, egg yolks and lemon juice in blender;  pulse until smooth.
• With blender running slowly pour olive oil in top opening until thick and creamy.
• Add mustard and honey.
• Chill until ready to serve.

• Boil potatoes for about 5 minutes, just until fork tender.
• Drain potatoes and dry.
• Preheat Broiler to high or 500 degrees F.
• Place potatoes and shallots on skewers.
• Rub with olive oil.
• Sprinkle with salt.

• Cook under preheated broiler for about 10 minutes, turning a few times, until tender.
• Remove from oven.
• Serve with mustard dipping sauce.
• Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Roasted Fingerling Potatoes with Mustard Sauce

 

Author: Wilma

Recipe type: Vegetable Side Dish

Cuisine: American

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Roasted Fingerling potatoes with a zesty mustard sauce is an easy to make side dish to go with any meal. Simple to make and delicious!

Ingredients

• 1 ½ pounds fingerling potatoes
• 3 Shallots, quartered
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• Mustard Sauce ingredients:
• 2 egg yolks
• 1 tablespoon lemon juice
• ¼ cup extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 2 garlic cloves

Instructions

1. Place salt, pepper, garlic, egg yolks and lemon juice in blender and pulse until smooth.
2. With blender running slowly pour olive oil in top opening until creamy and
3. smooth.
4. Add mustard and honey.
5. Chill until ready to serve.
6. Boil potatoes for about 5 minutes just until fork tender.
7. Drain potatoes and dry.
8. Preheat Broiler to high/500 degrees F.
9. Place potatoes and shallots on skewers.
10. Rub with olive oil and sprinkle with salt.
11. Cook under preheated broiler for about 10 minutes, turning a few times, until tender.
12. Remove from oven, serve with mustard dipping sauce, and Enjoy!

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Fried Rice; Frugal, Quick and Easy!

This recipe is a great way to use up any leftover meat or veggies you may have. It is also a great way to stretch leftovers to get another meal out of it. I use pork from a roast or ribs, leftover chicken or even steak or shrimp. One of my favorite meats to use is leftover Grilled Baby Back Ribs. You can use any veggies you like and have on hand such as peas, corn, carrots, or celery. If I have them I sometimes add water chestnuts to give it a little crunch. If you prefer a vegetarian fried rice saute your veggies in a little olive oil and prepare without adding the meat.

NOTE: One thing to remember about this recipe is that the rice is always better if you make it the night before or early in the morning so it has time to chill. It makes it separate easier and gives it that restaurant quality texture.

Here is what you will need to make this Fried Rice Recipe:

3 slices bacon, chopped
1 cup leftover meat, chicken, beef, pork
8-12 scallions, chopped (one bundle)
2 garlic cloves, minced
3 eggs, beaten
1 tablespoon soy sauce
4 cups cooked rice, cold
1 cup frozen green peas
1 package fried rice seasoning mix

• Mix seasoning mix with 3 tablespoons of water and set aside.
• Fry the bacon in a large pan or wok over medium heat until crisp.
• Add garlic and cook until fragrant, about a minute.
• Add scallions and cook about 1 minute.
• Add eggs, cook stirring constantly until scrambled.
• Add rice, meat, and frozen peas to pan, stirring over heat to separate.
• Add seasoning mixture and soy sauce stirring to mix everything together.
• Heat through and serve.
• Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Fried Rice Recipe~ Who Needs Takeout!

 

Author: Wilma

Recipe type: Main Dish

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Homemade Fried Rice for when you feel like takeout. This is an easy to make and great tasting fried rice recipe!

Ingredients

• 3 slices bacon, chopped
• 1 cup leftover meat, chicken, beef, pork
• 8-12 scallions, chopped (one bundle)
• 2 garlic cloves, minced
• 3 eggs, beaten
• 1 tablespoon soy sauce
• 4 cups cooked rice, cold
• 1 cup frozen green peas
• 1 package fried rice seasoning mix

Instructions

1. Mix seasoning mix with 3 tablespoons of water and set aside.
2. Fry the bacon in a large pan or wok over medium heat until crisp.
3. Add garlic and cook until fragrant, about a minute.
4. Add scallions and cook about 1 minute.
5. Add eggs, cook stirring constantly until scrambled.
6. Add rice, meat, and frozen peas to pan, stirring over heat to separate.
7. Add seasoning mixture and soy sauce stirring to mix everything together.
8. Heat through and serve.
9. Enjoy!

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The post Fried Rice Recipe ~ No Need To Order Takeout! appeared first on The Couponing Couple.

Honey Walnut Brownies, Moist and Delicious!

One of the things I love about this honey walnut brownie recipe is that you don’t need a mix. They are made with simple ingredients most of us have in our pantries.  The guys love when they smell them cooking and gather around the kitchen as soon as they know I am ready to cut them into squares. Please be sure to scroll to the bottom of the page for the printable version of this recipe. Hope you enjoy it as much as we do!

Here is what you will need to make this Honey Walnut Brownies Recipe: 

1 cup semisweet chocolate chips
6 tablespoons butter
2 eggs
1/3 cup honey
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup broken up walnut pieces

INSTRUCTIONS: 

• Preheat oven to 350 degrees F.
• Spray 8-inch square baking dish with cooking spray.
• In a saucepan over low heat melt chocolate chips and butter.
• Remove from heat.
• Add vanilla, honey and eggs stirring well to blend.
• Stir flour, salt and baking powder together and add to mixture.
• Pour mixture into the square baking dish/pan.

• Bake in 350-degree oven for 20-25 minutes until center is set and springs back on touch.
• Cool completely.
• When room temperature cut into squares and Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Honey Walnut Brownies Recipe ~ Homemade No Mix Needed!

 

Author: Wilma

Recipe type: Dessert

Cuisine: American

Prep time:  10 mins

Cook time:  22 mins

Total time:  32 mins

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f you like brownies and the flavor of honey you will love these honey walnut brownies. The semisweet chocolate chips and honey give these brownies a rich and unique flavor. They are just perfect with a big glass of mild or a good cup of coffee.

Ingredients

• 1 cup semisweet chocolate chips
• 6 tablespoons butter
• 2 eggs
• ⅓ cup honey
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup broken up walnut pieces

Instructions

1. Preheat oven to 350 degrees F.
2. Spray 8-inch square baking dish with cooking spray.
3. In a saucepan over low heat melt chocolate chips and butter.
4. Remove from heat.
5. Add vanilla, honey and eggs stirring well to blend.
6. Stir flour, salt and baking powder together and add to mixture.
7. Pour mixture into the square baking dish/pan and bake in 350-degree oven for 20-25 minutes until center is set and springs
8. back on touch.
9. Cool completely.
10. When room temperature cut into squares and Enjoy!

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The post Honey Walnut Brownies Recipe ~ Unique And Delicious! appeared first on The Couponing Couple.

Homemade Creamy Rice Pudding Recipe

As with all recipes part of the fun is adjusting them to make them your own. This rice pudding recipe is no exception and can be changed by adding or substituting the ingredients. I make it without the raisins sometimes if we don’t feel like having them. You can use rum extract instead of vanilla for a different flavor twist. Some of my friends use coconut milk in place of the milk with good results. If you like this rice pudding recipe you might also like to try this Bread Pudding With Vanilla Sauce recipe.

Here is what you will need to make this Rice Pudding Recipe:

1 cup long grain rice
3/4 cup sugar
¹⁄³ cup flour, sifted
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
½ teaspoon vanilla
½ teaspoon cinnamon
½ cup raisins (optional)

INSTRUCTIONS:

• Cook the 1 cup of  uncooked rice according to package directions.
• If using raisins place them in just enough warm water to cover and let them soak while you make the pudding.
• Cook and stir sugar, flour, salt, and milk in sauce pan over medium low heat until it comes to a boil.
• Boil stirring constantly for 2 to 3 minutes until it thickens.
• Remove from heat and add ½ cup of hot mixture into egg yolk and mix well to temper the eggs.
• Pour egg yolk and cooked rice into the hot pudding mixture.
• Place back on stove, continue to stir and cook for a just about a minute or two until heated through.
• Remove from heat.
• Stir in cinnamon, raisins and vanilla.
• Place in a bowl.
• If desired give the top a little sprinkle of cinnamon
• Chill completely.
• Serve and Enjoy!
  

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Rice Pudding Recipe ~ Creamy and Delicious!

 

Author: Wilma

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This rice pudding recipe is super easy and quick to make. It is creamy and delicious with just a hint of vanilla and cinnamon flavors. The raisins are optional.

Ingredients

• 1 cup long grain rice
• ¾ cup sugar
• ¹⁄³ cup flour, sifted
• ¼ teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• ½ teaspoon vanilla
• ½ teaspoon cinnamon
• ½ cup raisins (optional)

Instructions

1. Cook the 1 cup of uncooked rice according to package directions.
2. If using raisins place them in just enough warm water to cover and let them soak while you make the pudding.
3. Cook and stir sugar, flour, salt, and milk in sauce pan over medium low heat until it comes to a boil.
4. Boil stirring constantly for 2 to 3 minutes until it thickens.
5. Remove from heat and add ½ cup of hot mixture into egg yolk and mix well to temper the eggs.
6. Pour egg yolk and cooked rice into the hot pudding mixture.
7. Place back on stove, continue to stir and cook for a just about a minute or two until heated through.
8. Remove from heat.
9. Stir in cinnamon, raisins and vanilla.
10. Place in a bowl.
11. If desired give the top a little sprinkle of cinnamon
12. Chill completely.
13. Serve and Enjoy!

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Crispy and Delicious Toasted Garbanzo Beans!

As with all recipes you have to play around with them to make them your own. I made this one,  adjusting the spices just a little to suite our taste. Using a large enough pan for the garbanzos to lay in a single layer is important to having success with this recipe, as is being sure to have the pan heated to a good hot temperature before adding the beans and maintaining it without burning them. I was able to accomplish this by giving a minute or so between pan shakes so there was sufficient time for browning/crisping, but not enough to burn them. It took about 10 minutes or so to get the desired amount of browning and crispiness.

Here is what you will need to make this Toasted Garbanzo Beans Recipe:

1-15.5 oz. can garbanzo beans, low sodium or unsalted
1/4 teaspoon ground red pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
3 tablespoons extra virgin olive oil, divided

INSTRUCTIONS: 

• Open, rinse and drain garbanzo beans.

• Place the beans in a bowl with all seasonings and 1 tablespoon of the olive oil, mixing well to evenly coat.

• Place the rest of the olive oil in a large non-stick frying pan and heat over medium high heat until hot.
• Garbanzos should sizzle when you transfer them into the pan.
• Cook over medium high heat picking up and carefully shaking the pan back and forth to be sure to brown and crisp on all sides leaving a minute or two between shakes, about 10 minutes or so total cook time.

• When they are brown and crispy on outside drain on a paper towel lined plate.
• Serve warm and Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Toasted Garbanzo Beans ~ A Crispy & Spicy Snack!

 

Author: Wilma

Recipe type: Snack

Cuisine: American

Cook time:  10 mins

Total time:  10 mins

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These Toasted Garbanzo Beans are crispy and spicy on the outside, and warm, creamy and delicious on the inside.

Ingredients

• 1-15.5 oz. can chick peas (garbanzo beans), low sodium
• ¼ teaspoon ground red pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 3 tablespoons extra virgin olive oil, divided

Instructions

1. Open, rinse and drain garbanzo beans.
2. Place the beans in a bowl with all seasonings and 1 tablespoon of the olive oil, mixing well to evenly coat.
3. Place the rest of the olive oil in a large non-stick frying pan and heat over medium high heat until hot.
4. Garbanzos should sizzle when you transfer them into the pan.
5. Cook over medium high heat picking up and carefully shaking the pan back and forth to be sure to brown and crisp on all sides leaving a minute or two between shakes, about 10 minutes or so total cook time.
6. When they are brown and crispy on outside drain on a paper towel lined plate and serve.

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Peaches And Cream Cake; Cold and Refreshing Summer Treat!

I add a couple extra eggs to the cake mix to give the cake a little more density, but if you like a lighter cake you could just use the three eggs most mixes call for. If you are looking for delicious dessert ideas, you might like to check out one of our other tempting dessert recipes over here.

Here is what you will need to make this Peaches  and Cream Cake: 

1 boxed yellow cake mix
5 eggs
1/2 cup vegetable oil
1 cup water
Non-Stick Cooking Spray

• Preheat oven to 350 degrees F.
• Spray two 8-inch cake pans with cooking spray.
• Place all ingredients in a bowl and beat on
  low for 30 seconds, then on med. for (2) minutes.
• Bake for approximately 30 minutes until it springs back on light touch.

• Allow to cool in pan for about 20 minutes.
• Turn out onto plates to finish cooling.

Icing/Filling:

4 peaches, peeled, pitted and sliced
12-14 cherries, pitted and halved
1/4 cup sugar
1/2 cup water
1/4 teaspoon salt
1 pack Knox unflavored gelatin

• Mix gelatin and 3 tablespoons of water in a small bowl and let sit while you prepare the peaches.
• Place peaches, salt, water and sugar in a saucepan and cook over medium heat until peaches are soft and tender.
• Stir in gelatin mixture and heat just until mixed completely and dissolved (a few seconds).
• Stir in cherries.
• Remove from heat and cool to room temperature.

• Place mixture in a bow and chill for about 30 minutes until soft set.
• Fold in one 8 ounce container of Cool Whip.

• Use half of filling on top of the first cake, place second layer, and use other half of filling on top of the cake.

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Peaches and Cream Summer Cake ~ Fresh and Fruity!

 

Author: Wilma

Recipe type: Dessert

Cuisine: American

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This peaches and cream cake is a cool, fruity and delicious summer dessert treat. The peaches and cherries are a great combination to fill and top this moist cake.

Ingredients

• 1 boxed yellow cake mix
• 5 eggs
• ½ cup vegetable oil
• 1 cup water
• Non-Stick Cooking Spray
• 4 peaches, peeled, pitted and sliced
• 12-14 cherries, pitted and halved
• ¼ cup sugar
• ½ cup water
• ¼ teaspoon salt
• 1 pack unflavored gelatin
• Allow to cool in pan for about 20 minutes.
• Turn out onto plates to finish cooling.

Instructions

1. Preheat oven to 350 degrees F.
2. Spray two 8-inch cake pans with cooking spray.
3. Place all ingredients in a bowl and beat on
4. low for 30 seconds, then on med. for (2) minutes.
5. Bake for approximately 30 minutes until it springs back on light touch.
6. Mix gelatin and 3 tablespoons of water in a small bowl and let sit while you prepare the peaches.
7. Place peaches, salt, water and sugar in a saucepan and cook over medium heat until peaches are soft and tender.
8. Stir in gelatin mixture and heat just until mixed completely and dissolved (a few seconds).
9. Stir in cherries.
10. Remove from heat and cool to room temperature.
11. Place mixture in a bow and chill for about 30 minutes until soft set.
12. Fold in one 8 ounce container of Cool Whip.
13. Use half of filling on top of the first cake, place second layer, and use other half of filling on top of the cake.
14. Chill for about an hour or more.
15. Serve and Enjoy!

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Homemade Croutons Recipe ~ Great For Soups and Salads or a Snack!

These homemade croutons are a great tasty addition to salads and soups or just as a snack. They can be made in many different flavors to suit your personal taste. Making homemade croutons is so quick and easy you will never have to worry about forgetting to buy them again. We love to have a bowl on the table to use in salads and soups or just to snack on. As an avid couponer I love this quick and easy way to use extra bread I have at the end of the week.

Homemade croutons can be made with any type of bread and seasonings to suit your taste. They are made from frugal ingredients so you will want to experiment. They are an awesome snack when made with butter and cinnamon sugar!Homemade croutons can be stored in airtight containers for a week or so at room temperature or in the fridge. They can be frozen for several weeks. When I store them in the freezer I heat them in the oven again on 350 degrees for a few minutes to assure crunchiness (just enough to remove any moisture from thawing).

Here is what you will need to make these Homemade Croutons: 

A loaf of old or day-old bread, cut into cubes
2 Tablespoons melted butter
2 Tablespoons olive oil
1 Tablespoon garlic herb seasoning
1/2 teaspoon salt

• Place bread cubes on baking sheets in a single layer.

• Place the butter, oil and seasonings in a small bowl stirring to mix well.
• Brush butter mixture evenly over bread cubes, gently stirring them around a bit with your hands being careful not to saturate or make mushy.

• Place in 350 degree oven for 10-15 minutes until golden and crispy.

• Remove from oven cool and store in an airtight container.
• Serve with soups, salads or as a snack and Enjoy!

Homemade Croutons Recipe ~

 

Author: Wilma

Recipe type: Snack

Cuisine: American

Cook time:  12 mins

Total time:  12 mins

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Homemade Croutons Recipe ~ Great For Soups and Salads or as a snack! Homemade croutons are a great way to use any extra bread you have in the freezer or pantry.

Ingredients

• A loaf of old or day-old bread, cut into cubes
• 2 Tablespoons melted butter
• 2 Tablespoons olive oil
• 1 Tablespoon garlic herb seasoning
• ½ teaspoon salt

Instructions

1. Preheat over to 350 degrees F.
2. Place bread cubes on baking sheets in a single layer.
3. Place the butter, oil and seasonings in a small bowl stirring to mix well.
4. Brush butter mixture evenly over bread cubes, gently stirring them around a bit with your hands being careful not to saturate or make mushy.
5. Place in 350 degree oven for 10-15 minutes until golden and crispy.
6. Remove from oven cool and store in an airtight container.
7. Serve with soups, salads or as a snack and Enjoy!

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Bacon Wrapped Asparagus Bundles; Good Side or Quick Meal!

NOTE: Try to buy asparagus with closed tight tops. Hold near the bottom just above the white area to snap bottoms off and they will usually snap just right at the tender part. You can also trim them if desired. Just be sure to take off any dried woody parts.

Here is what you will need to make this Bacon Wrapped Asparagus Recipe: 

1 ½-2 pounds asparagus spears with bottoms snapped or trimmed
6-8 Sweet mini peppers, seeded and sliced
Extra-virgin olive oil, for drizzling
4-6 slices  bacon, you will need one slice per bundle
Lemon Pepper for sprinkling to taste

INSTRUCTIONS:

• Preheat oven  to 400 degrees F.
• Lightly coat asparagus spears in extra-virgin olive oil.
• Gather 4-5 asparagus spears with a few slices of sweet pepper and use a slice of bacon to wrap the bundle using a toothpick to secure.
• Repeat with remaining ingredients.
• Place bundles on slotted broiler pan.
• Bake about 12 minutes until bacon is cooked and asparagus and peppers are crisp tender.
• Remove from the oven and take out the toothpicks.
• Serve and enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Bacon Wrapped Asparagus

 

Author: Wilma

Prep time:  15 mins

Cook time:  12 mins

Total time:  27 mins

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Bacon wrapped asparagus bundles are a pretty and tasty addition to any meal. The peppers, bacon and lemon pepper give this asparagus dish a wonderful flavor. They really dress up a dinner plate or can be served with a salad and rolls as a nice lunch. You won't believe how quick and easy they are to make. Your guests and family are sure to be impressed with this dish.

Ingredients

• 1 ½-2 pounds asparagus spears with bottoms snapped or trimmed
• 6-8 Sweet mini peppers, seeded and sliced
• Extra-virgin olive oil, for drizzling
• 4-6 slices bacon, you will need one slice per bundle
• Lemon Pepper for sprinkling to taste

Instructions

1. Lightly coat asparagus spears in extra-virgin olive oil.
2. Gather 4-5 asparagus spears with a few slices of sweet pepper and use a slice of bacon to wrap the bundle using a toothpick to secure.
3. Repeat with remaining ingredients.
4. Place bundles on slotted broiler pan.
5. Bake about 12 minutes until bacon is cooked and asparagus and peppers are crisp tender.
6. Remove from the oven and take out the toothpicks.
7. Serve and enjoy!

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Cast Iron Skillet Potatoes ~ Simple and Delicious!

As always the fun part of any recipe is to play with the ingredients and techniques to make them your own. These cast iron skillet potatoes are also good brushed with a little olive oil and sprinkled with garlic and onion powder before browning in skillet. I like to take bell pepper rings and lay on the skillet on each side for a minute, then crack an egg inside to cook to serve with the potatoes for a little added flavor. You might have to practice and play with this recipe to get it just right to the way you like your potatoes cooked. As a snack we like them cooked over a medium high heat leaving them about half raw with a little crunch. I suggest trying them this way at least once.  For serving with breakfast I lower the heat to medium and let them cook just a minute or so longer to let them get softer.

Here is what you will need to make these Cast Iron Skillet Potatoes:

A potato or two,  whatever  you think you will need, washed
Salt and pepper to taste
A well seasoned iron skillet
Just a touch of oil to rub on the pan

INSTRUCTIONS: 

• Use a paper towel to rub skillet with just enough oil to coat.
• Heat skillet over medium heat until a drop of water dances on it and evaporates quickly.
• While skillet is heating slice the potato about ¼ inch thick.

• Place the potato slices in the hot iron skillet leaving a little room between them.

• Let them cook on one side until bubbled and browned, about 3-5 minutes, but may vary depending on your skillet and heat.
• Flip over and do the same on the other side.

• Remove from pan and season to taste.
• Serve and Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Skillet Fried Potatoes ~ Without The Oil!

 

Author: Wilma

Recipe type: Side

Cuisine: American

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This is more of a how to make Cast Iron Skillet Potatoes with little to no oil than it is a recipe. When we were kids sometimes we would heat the skillet and blacken potato slices on each side, sprinkle with salt and eat them about half raw. It was a great snack treat that we loved. I have carried that over into my adult life cooking them on a little lower heat than we used back then and for a while longer to get them more done. They are great to have with eggs for breakfast. This way we have delicious potatoes without the greasiness. All you need to make these is a cast iron skillet, a potato and some salt.

Ingredients

• A potato or two, whatever you think you will need, washed
• Salt to taste and pepper if you like
• A well seasoned iron skillet
• Just a touch of oil to rub on the pan

Instructions

1. Use a paper towel to rub skillet with just enough oil to coat.
2. Heat skillet over medium heat until a drop of water dances on it and evaporates quickly.
3. While skillet is heating slice the potato about ¼ inch thick.
4. Place the potato slices in the hot iron skillet leaving a little room between them.
5. Let them cook on one side until bubbled and browned, about 3-5 minutes, but may vary depending on your skillet and heat.
6. Flip over and do the same on the other side. Remove from pan and season to taste.
7. Serve and Enjoy!

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Mango Coleslaw Recipe ~ Refreshing Tropical Summer Salad

Here is what you will need to make this Mango Coleslaw Recipe:

1 medium mango, peeled and diced
1 bag coleslaw mix, 16-oz package
¼ cup diced onion
¼ cup light extra virgin olive oil
¼cup white vinegar
¼ cup balsamic vinaigrette dressing
2 tablespoons of sugar
salt to taste

INSTRUCTIONS: 

• Combine the mango, onions, and coleslaw mix in a bowl.
• Mix oil, vinegar, dressing, and sugar in a cup or bowl and stir well to blend.
• Pour wet mixture over the slaw mixture.
• Stir well.
• Cover and refrigerate for a couple hours.
• Serve chilled.
• Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Mango Coleslaw Recipe

 

Author: Wilma

Recipe type: Salad

Cuisine: American

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Mango Coleslaw Recipe, Refreshing Tropical Summer Salad! Mango gives this salad a wonderful sweet tropical twist, perfect with summer meals.

Ingredients

• 1 medium mango, peeled and diced
• 1 bag coleslaw mix, 16-oz package
• ¼ cup diced onion
• ¼ cup light extra virgin olive oil
• ¼cup white vinegar
• ¼ cup balsamic vinaigrette dressing
• 2 tablespoons of sugar
• salt to taste

Instructions

1. Combine the mango, onions, and coleslaw mix in a bowl.
2. Mix oil, vinegar, dressing, and sugar in a cup or bowl and stir well to blend.
3. Pour wet mixture over the slaw mixture.
4. Stir well.
5. Cover and refrigerate for a couple hours.
6. Serve chilled.
7. Enjoy!

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Asparagus Vinaigrette Salad Recipe

As with all recipes one of the most fun parts is adjusting the ingredients and changing it up to make it your own. I sometimes add radishes or even some crumbled crisp bacon to the top. If you don’t have any olive oil on hand you could certainly substitute with bottled Italian or Vinaigrette dressing. If you make this  Asparagus Vinaigrette Salad Recipe and have any great additions or variations to share we would love to hear about them in the comments below. Hope you enjoy this salad as much as we do.

Here is what you will need to make this Asparagus Vinaigrette Salad Recipe:

1 ½ cup olive oil
½ cup balsamic vinegar
2 teaspoons Dijon mustard
salt and pepper to taste
Fancy mixed lettuce/greens
4 sweet mini peppers sliced into matchsticks
chopped red onion
2 pounds fresh asparagus, steamed just to crisp tender, drained well
2 boiled eggs
10-12 grape tomatoes

Instructions:

• In a large cup or bowl whisk together the olive oil, vinegar, mustard, salt and pepper.
• Add onions and peppers to the bowl.
• Place asparagus in a glass dish.
• Pour the dressing over the asparagus.
• Cover and place in refrigerator to chill for a few hours.
• When ready to serve make a bed of lettuce (whichever variety you like)  in a serving dish or platter.
• Arrange Asparagus mixture on top of the lettuce.
• Add the tomatoes and sliced boiled eggs.
• Drizzle some of the dressing from the bowl onto the salad.
• Serve and Enjoy!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Asparagus Vinaigrette Salad Recipe

 

Author: Wilma

Recipe type: Salad

Cuisine: American

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This Asparagus Vinaigrette Salad is light and refreshing. The mustard in the Vinaigrette dressing gives it a nice tang that is just enough to complement the mild salad ingredients. It is quick and easy to make and can be served as a side or as a light meal served with warm crusty bread.

Ingredients

• 1 ½ cup olive oil
• ½ cup balsamic vinegar
• 2 teaspoons Dijon mustard
• salt and pepper to taste
• Fancy mixed lettuce/greens
• 4 sweet mini peppers sliced into matchsticks
• chopped red onion
• 2 pounds fresh asparagus, steamed just to crisp tender, drained well
• 2 boiled eggs
• 10-12 grape tomatoes

Instructions

1. In a large cup or bowl whisk together the olive oil, vinegar, mustard, salt and pepper.
2. Add onions and peppers to the bowl.
3. Place asparagus in a glass dish.
4. Pour the dressing over the asparagus.
5. Cover and place in refrigerator to chill for a few hours.
6. When ready to serve make a bed of lettuce (whichever variety you like) in a serving dish or platter
7. Arrange Asparagus mixture on top of the lettuce.
8. Add the tomatoes and sliced boiled eggs.
9. Drizzle some of the dressing from the bowl onto the salad.
10. Serve and Enjoy!

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