Baked Sliced Garlic Potatoes

This is, by far, my most requested recipe for potatoes. Our youngest granddaughter loves these. The last time she visited, she even had them the next morning for breakfast. Kids not only say the “darndest things,” they also eat the darndest things (for breakfast that is)! The most difficult part of this recipe is evenly slicing the potatoes. By that I mean, difficult for me. I’ve never been very adept at slicing and dicing. My kitchen is like Mike’s workshop, I have the right tool for every job. With today’s busy lifestyle, you have to take shortcuts wherever you can get them. So for this task, I usually use the slicer disc attachment for my food processor (a mandolin works well also). That’s just a time-saving tip, though; if you’re not intimidated by slicing potatoes by hand, then have at it. No matter how you slice it, this side dish is well worth the effort. The potatoes are thinly pared, skin on, then brushed with a combination of melted butter, olive oil and minced garlic, then seasoned with salt, pepper and thyme leaves. Crispy around the edges, moist and flavorful on the inside, these potatoes are sure to be your new family favorite.

Preheat oven to 350° F.

Butter large baking dish (preferably 15x10x2-inch).

Cut unpared potato into thin slices (1/8 to 1/4-inch thick).

Melt butter in large measuring cup in microwave. Add olive oil and garlic to melted butter and stir well to combine. 

Place overlapping slices of potatoes in prepared baking dish.
 
Brush generous amount of butter mixture over first layer of potato slices. Try to spread garlic evenly. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme and 1/4 teaspoon black pepper. 

Place second layer of overlapping potato slices over first layer. Brush generously with butter mixture, stirring occasionally to evenly incorporate the garlic. Sprinkle with remaining salt, thyme and pepper. Pour remaining butter mixture over all.

Bake at 350° F. for 35 to 40 minutes (depending on thickness of potato slices), or until edges are crispy and potatoes are tender. Serve immediately.

BAKED SLICED GARLIC POTATOES
Posted by: www.meldingmagic.com

INGREDIENTS:

• 4 large Russet (baking) potatoes, unpared
• 1/4 cup butter, melted
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt, divided
• 1 teaspoon dried thyme leaves, divided
• 1/2 teaspoon black pepper, divided

             
DIRECTIONS:

1. Preheat oven to 350°F.
2. Cut unpared potatoes into thin slices (1/8 to 1/4-inch thick). Place overlapping slices in buttered
    large baking dish (preferably 15"x10"x2"). Even with this size baking dish, you will still need two
    layers of potato slices.
3. Combine melted butter, oil and garlic. Brush generous amount of butter mixture over first layer
    of potato slices (be sure garlic is spread evenly). Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon
    thyme, 1/4 teaspoon black pepper. Place second overlapping layer of potato slices over first
    layer. Brush generously with butter mixture (stirring to incorporate garlic). Sprinkle with
    remaining salt, thyme and black pepper. Pour remaining butter mixture over all.
4. Bake at 350°F. for 35 to 40 minutes, or until edges are crispy and potatoes are tender. Serve
    immediately.

 Yield: 4 to 6 servings

Mountain Dew Bundt Cake

If you love lemon cake, this is by far the best I have ever tried. It’s moist, light & refreshing. Mike would never eat lemon desserts in the past. This cake converted him. It’s so delicious on its own, you don’t even need a glaze for it; but it’s even better with the glaze. So what makes this cake better than the rest? A can of Mountain Dew soda. It just works. Actually cooking with soda pop is not so unusual anymore. It’s being used to add flavor to desserts, barbeque sauces, side dishes (such as baked beans) and marinades. There’s just no limit to the amazing dishes that can be created with your favorite soft drinks. (Seems like I’m always incorporating some sort of beverage in my cooking.) I can, however, attest to the extra “pop” of flavor that’s in this bundt cake (pun intended).

Preheat oven to 325° F.  Spray bundt pan with cooking spray.

In large bowl, combine dry cake mix and dry pudding mix. Add soda, oil and eggs. Mix on low speed with an electric mixer until blended. Increase speed to medium and continue beating until smooth, about 2 minutes. Pour batter into prepared bundt pan. 

Bake for 45 to 50 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. 

Remove from pan, and let cool completely on a wire rack. At this point, you can just dust with powdered sugar, or you can prepare a Mountain Dewglaze.

To prepare glaze:

Sift powdered sugar, you'll need 3 cups sifted.

In medium bowl, mix together 3 cups powdered sugar, sifted, with 1/4 cup plus 1 Tablespoon Mountain Dew soda. Stir until smooth. Pour over cooled cake, allowing to drip down sides.

MOUNTAIN DEW BUNDT CAKE
Source: Paula Deen
Posted by: www.meldingmagic.com

INGREDIENTS:

Cake:

• 1 (18.25 ounce) box lemon cake mix
• 1 (3.4-ounce) box lemon flavored instant pudding mix
• 1 (12-ounce) can Mountain Dew soda, or 1 1/2 cups
• 3/4 cup vegetable oil
• 4 large eggs      

Glaze:

• 3 cups powdered sugar, sifted
• 1/4 cup plus 1 Tablespoon Mountain Dew soda               

DIRECTIONS:

1. Preheat oven to 325° F.  Spray bundt pan with cooking spray.
2. In a large bowl, combine cake mix and pudding mix.  Add soda, oil and eggs.  Mix on low speed with
    an electric mixer until blended the beat at medium speed until smooth, about 2 min.  Pour batter into
    prepared pan, and bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out
    clean.  Let cool in pan for 10 minutes.  Remove from pan and let cool completely on a wire rack. At
    this point, you can dust with powdered sugar, or prepare Mountain Dew glaze to top cake.
3. To prepare Mountain Dew Glaze:  In medium bowl, mix together 3 cups powdered sugar, sifted, with
    1/4 cup plus 1 Tablespoon Mountain Dew. Stir until smooth. Pour over cooled cake, allowing to drip
    down sides.

Mike's "Meal-in-a-Bite" Nachos

Mike loves his loaded nachos, but he doesn’t like sour cream. That can be a problem if you’re a nacho lover. Whenever you order “loaded” nachos, all the ingredients end up in the middle of the platter, under a big dollop of sour cream. So, Mike eats his way around the outer edges, which is just basically crispy tortilla chips without any embellishment whatsoever. After watching all his failed attempts at trying to get one chip smothered in beef and cheese, I realized the only way he was going to satisfy his craving was if I created nachos especially for him. And that’s exactly what I did. Each and every bite of these nachos are equally “loaded” with everything Mike loves and there’s no sour cream. Of course, if you love sour cream, feel free to add it. I start with “Scoops” chips, because each one acts as a mini serving bowl. Each scoop is filled with refried beans, followed by seasoned, browned ground beef, then generously sprinkled with cheese. After baking to melt the cheese, I pour Queso Blanco cheese dip over all (Mike adores restaurant style Queso Blanco cheese dip), then garnish with cilantro, scallions and diced tomatoes. It’s a meal in a bite! Plenty of napkins is a must. The look on hubby’s face every time I make these? Priceless.

Preheat oven to 350° F.
 

Chop cilantro, slice scallions and dice tomatoes. Set aside.

Over medium high heat, brown ground beef, breaking apart beef as it cooks. Season with chili powder, cumin, garlic powder and onion powder. Adjust seasonings to taste. When beef is lightly browned, lower heat and add about 1/4 cup water. Simmer until water evaporates.

Warm refried beans in small saucepan over low heat.

Meanwhile, line a large, 11 x 17-inch baking dish with Scoops chips. 

Spoon about 1/2 teaspoon of warmed beans in each chip. 

Evenly distribute cooked beef over all the chips. 

Sprinkle 2 cups of shredded cheese over all. Use Jack cheese, cheddar cheese, a cheese blend, or whatever you prefer.

Bake in 350° F. oven for 5 to 8 minutes, or until cheese is fully melted.

Warm Queso Blanco dip (white cheese dip) in microwave according to package directions, stirring at 30-second intervals, until heated through (should be 60 to 90 seconds total). 

Drizzle the white cheese dip evenly over all the chips. 

Garnish with cilantro, scallions and diced tomatoes.

Serve with plenty of napkins. If you have other toppings you would like to add, such as black olives, guacamole, sour cream, then “load” up! 

A little Melding Magic: now you see them, now you don't!

MIKE’S “MEAL-IN-A-BITE” NACHOS
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 bag Scoops Tortilla Chips
• 1 pound lean ground beef
• 1 can (16-ounces) Refried beans, warmed
• 2 cups Mexican Blend Shredded Cheese
• 1 small container (about 8 ounces) Queso Blanco dip (white cheese dip), or make your own
• 2 teaspoons chili powder (or to taste)
• 1 teaspoon cumin (or to taste)               
• 1 teaspoon garlic powder (or to taste)
• 1/2 teaspoon onion powder (or to taste) Cilantro, chopped (for garnish)
• 5 to 6 scallions, thinly sliced (for garnish) 1 Roma tomato, seeded and chopped (for garnish)
• Sour cream, optional

DIRECTIONS:

1. Preheat oven to 350° F.
2. Over medium high heat, brown ground beef, breaking apart beef as it cooks.  Season with chili
    powder, cumin, garlic powder and onion powder. When beef is lightly browned, lower heat and add
    about 1/4 cup water.  Simmer until water evaporates.
3. Meanwhile, line a large 11 x 17” baking dish with Scoops chips.  Put a scant (about 1/2 teaspoon) of
    warmed beans in each chip.  Evenly distribute cooked beef over all the chips. Sprinkle 2 cups shredded
    cheese over all.  Bake in 350° F. oven for 5 to 8 minutes (or until cheese is fully melted).
4. Warm Queso Blanco dip (white cheese dip) in microwave according to package directions, stirring at
    30-second intervals until heated through (should be 60 to 90 seconds total).  Drizzle cheese dip evenly
    over all the chips. Garnish with cilantro, scallions and diced tomatoes.
5. Serve with plenty of napkins. Can also serve with sour cream, if desired.

Gorgonzola Garlic Bread

If you’ve been following my daily postings, I’m sure you’ve figured out by now that whenever I try something I enjoy at a restaurant, it becomes my mission to recreate it in my own kitchen. Well, this is another one of those times. I was first introduced to Gorgonzola Garlic Bread at a Cajun restaurant in Northampton, MA. It was love at first sight, and taste. I think I could make a meal out of this alone, with a nice glass of wine, of course. Paired with pasta, it’s a match made in heaven! This is a first class take on garlic bread. If you like Gorgonzola, you have to experience this first-hand. I didn’t even know I liked Gorgonzola until I tried this!

Preheat oven to 400° F.

Cream softened butter with the Gorgonzola Cheese. Mince garlic and add to cheese mixture. Add chopped parsley. Season to taste with salt and pepper. Add basil and oregano.

Cut loaf of Italian bread (or long crusty rolls) in half lengthwise. Spread cheese mixture evenly on both halves. Put both halves back together and wrap in foil.

Place in 400° F. oven for 10 to 15 minutes. Open foil and lay 2 halves flat. Turn on broiler for a minute or two to brown tops slightly. Cut each half into slices and serve with your favorite pasta!

GORGONZOLA GARLIC BREAD
Source: www.thibeaultstable.com
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• Long loaf of Italian Bread or long crusty rolls
• 1/2 cup (1 stick) butter, softened to room temperature
• 1 cup Gorgonzola Cheese, crumbled
• 3 cloves garlic                                 
• Parsley
• Salt
• Pepper
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano leaves

           
DIRECTIONS:

1. Preheat oven to 400° F.
2. Cream the butter with the Gorgonzola Cheese.
3. Mince garlic and add to cheese mixture.  Add chopped parsley, and
     season with salt and pepper. Add basil and oregano.
4. Cut loaf in half lengthwise.
5. Spread cheese mixture evenly on both halves.
6. Put both halves back together and wrap in foil.  Place in 400°F oven
    for 10 or 15 minutes. Open foil and lay 2 halves flat. Turn on broiler for a minute or two to brown tops
    slightly. Cut each half into slices and serve with your favorite pasta recipe.