Recipes that look too good NOT to try!
Braised Brussels Sprouts with Bacon and Beer
Make meatloaf in a muffin pan- it cooks in 15 minutes! (Thank you Rachel Ray). Then 'frost' them with mashed potatoes
Baked Hasselback Potatoes: Crisp on the outside, tender on the inside, seasoned with Parmesan, garlic, olive oil & smoked paprika with a sprinkle of chopped chives, wonderfully appealing! Named after the Stockholm restaurant Hasselbacken where it was first served.
Slow Cooker Scalloped Potatoes with Ham. Will try it without the cheddar cheese, though.
Breakfast muffins, pour egg beaters into a greased cupcake pan, then add toppings like - mushrooms, veggies, and meat, turkey used here. bake them in the oven at 375-degrees for 30 minutes and let them cool, pop them into plastic bags so that you can grab them easily in the morning.
Am I the only person who hasn't heard of "cooler corn"? As an obsessive food nerd, you'd expect that I would have at least heard of it, but over the weekend I was blind-sided by the simple genius of this method for cooking loads of corn on the cob perfectly. I was hepped to it while visiting my family in Maine . Short story: We like corn on the cob. And with eight adults at the table, that means a couple of dozen ears. We would have used the lobster pot to cook them all, but the lobster pot was busy steaming lobster. Then my sister, a capable Maine cook with years of camping experience, says "let's do cooler corn!" Before I can ask "what the hell is cooler corn?" a Coleman cooler appears from the garage, is wiped clean, then filled with the shucked ears. Next, two kettles-full of boiling water are poured over the corn and the top closed. Then nothing. When we sat down to dinner 30 minutes later and opened it, the corn was perfectly cooked. My mind was blown. And I'm told that the corn will remain at the perfect level of doneness for a couple of hours. Turns out, Cooler Corn is pretty well known among the outdoorsy set but for those of us who avoid tents as much as possible, it's perfect for large barbecues and way less of mess than grilling. In fact, I may even buy another cooler just so I'm ready for next summer. Now that I'm in the know
Line baking pan with foil. Cut lemon into slices, put on bottom of pan, drizzle with 1 stick of melted butter. Sprinkle one pack of dried Italian seasoning on raw shrimp and toss. Put the shrimp on the lemon and butter, then put them in the oven and bake at 350 for 10-15 min