*Twice Baked Potatoes*

 

These are made atleast once a month in my house!  But they are especially made during Thanksgiving, Christmas, St. Patty's Day, & Easter Dinners!  They go fast so make sure you make enough!

 

 

INGREDIENTS:

5 Large Russet Potatoes

1/2 Cup Milk

1/4 Cup Butter

1 tsp Salt

Pepper to taste

1 1/2 Cup Shredded Cheese (use whatever you like... we use Fiesta Blend)

 

DIRECTIONS:

1.) Preheat oven to 375*

2.) Clean Potatoes (just rinse & clean off)

3.) Poke Potatoes with a fork 3 times on each side (this allows them to bake & let steam out)

4.) Place Potatoes on Baking Sheet & Bake for 1 hour

5.) When done, take out Potatoes & let cool for 10 minutes

* during this time turn the oven up to 400 degrees *

6.) When Cool, cut each Potatoe in half LENGTH-WISE & scoop out insides into a large bowl.  Make sure to leave a Potatoe "shell" to fill back up!

7.) In Bowl with Potaotes, add in Milk, Butter, Salt, & a dash of pepper

8.) Mix & Mash together Well

9.) Stir in Cheese (reserve some for sprinkling on top when done)

10.) Fill each Potatoe Shell with a scoop of Potatoe Cheese Mixture
11.) Place on Baking Sheet & Bake for 20 minutes

SERVE & ENJOY!

With Luvin' from the Oven,
Mama Creedon

*Brussel Sprouts with Bacon & Brown Sugar*

We call this... The Triple B.  :-)

Want your kids to eat Brussel Sprouts?  Just add Bacon & Brown Sugar! 
We serve this as a side dish with St Patty's Day Dinner as well as Christmas!  It's a HIT!

 

 

INGREDIENTS:

2 bags of Frozen Brussel Sprouts (buy whatever brand you like!)

1 stick of butter (1/2 cup)

6 Tbsp Brown Sugar

4 pieces of Bacon (Cooked & Crumbled)

Garlic Salt to taste

 

DIRECTIONS:
1.) Cook Bacon as usual.  When done, let cool, then Crumble into small bowl & set aside

2.) Cook Sprouts according to Package

3.) While the Sprouts are cooking... Combine Butter & Brown Sugar in Medium sized Pot on Medium heat.  Let come to a boil then turn the heat to low & simmer

3.) When Brussel Sprouts are Fully Cooked Add them into the Pot with the Brown Sugar & Butter.

4.) Turn off heat, Toss in Bacon Crumbles, & Mix Well.

5.) Serve with any Dish!  They make a great side to pretty much anything!

 

Hope you Enjoy!

 

With Luvin' from the Oven,

Mama Creedon

*Jerk Chicken w/ Peppers & Pineapple*

This a spin on the Carribean Jerk recipe from Racheal Ray...
It's one of my favorite things to eat and I hope you enjoy it too!


INGREDIENTS:
4 Garlic Cloves (finely ground)
- If you dont have cloves you can use 2 Tbsp. Garlic Powder
3 Tbsp Red Wine Vinegar
1/2 Cup Orange Juice
Juice of 2 Limes
1 Tbsp Paprika
1 Tbsp Chili Powder
1 Tbsp Cumin
1 Tbsp Allspice
1 tsp Cinnamon
2 tsp Tyhme
1/2 Cup EVOO

8-10 Chicken Drumsticks
1 Pineapple (peeled, cored, and chopped into squares)
1 Yellow Pepper
1 Red Pepper
1 Green Pepper
(Seed ALL peppers & Cut ALL peppers into strips)
Salt & Pepper to taste


DIRECTIONS:
1.) Preheat Oven to 400*
2.) In a large bowl, Mix together:
Garlic, Red Wine Vinegar, Orange Juice, Lime Juice, Paprika, Chili Powder,
Cumin, Allspice, Cinnamon, & Thyme.
3.) When well mixed, Add in the EVOO slowly
4.) Season the Chicken with Salt & Pepper
5.) Rub Chicken in the Spicey EVOO mixture
(if you want a more bold taste place chicken in a bag, pour spice mixture in and
let sit in the fridge for 1 hour)
6.) Place Chicken in a Baking Dish. Pour any remaining Spice Mixture over the top
of the chicken
7.) Cook uncovered for 45 minutes

While the Chicken is Cooking...
1.) Place Pineapple Pieces & Strips of Peppers on a Baking Sheet (one with a rim)
2.) Drizzle the tops with EVOO & sprinkle with salt and pepper
3.) Once the Chicken has been in the oven for 15 minutes then place the Pineapples &
Peppers in as well.

Cook both the remaining 30 minutes.

When serving, just put some of the Pineapple & Peppers on a plate and top with 2-3 Drumsticks! It's a Beautiful, Colorful, Flavorful Dish! I hope you ENJOY!


With Luvin' from the Oven,
Mama Creedon

*Grilled Chicken & Mango Salsa*

So I saw this recipe in People magazine but I didn't like the way they made it so I used the general idea and made my own! HaHa! It's a simple Grilled Chicken recipe with a side of Mango Salsa & Rice... This is an Easy Dinner for 2... if you need to feed more then just double the recipe!

INGREDIENTS:
1 Large Mango (chopped into small squares)
1 Tbsp. Parsely
1 Tbsp. Cilantro
2 Tbsp. Rice Vinegar
1 Tbsp. Canola Oil
1/4 tsp Salt
1/4 tsp Pepper
2 Boneless Skinless Chicken Breasts (or 4-6 Boneless Skinless Chicken Strips)


DIRECTIONS:
1.) Dice the Mango & Mix in Medium sized bowl with EVERYTHING (EXCEPT the Chicken)
2.) Put the "Salsa" mixture in the fridge to chill while you cook the Chicken
** Make Your Favorite Rice how you usually do - I just make Minute White Rice **
3.) Heat some Oil in a Large Skillet on Medium High Heat.
4.) When heated add Chicken to the Skillet.
5.) Season with some Salt & Pepper (I also add in a little Garlic Powder)
6.) Grill until the center of Chicken is well done (about 6-7 minutes on each side)
7.) When cooked thoroughly Place Chicken on plate with some of the Mango Salsa and your favorite Rice... Mix the Mango in with the Rice for a great taste!


ENJOY!

With Luvin' from the Oven,
Mama Creedon

*Balsamic Chicken & Peppers*

Do you like Peppers? Here is a good recipe to use some colorful fresh peppers and their natural flavors to cook into the chicken! The whole meal can be ready in 30 minutes!
Easy and Yummy!

INGREDIENTS:

4 Tbsp Olive Oil

4 Skinless, Boneless Chicken Breasts

(Cut into Strips - Whatever size you like)

1 Red Bell Pepper

1 Orange Bell Pepper

(cut each pepper into thin strips)

4 Cloves of Garlic (Finely Chopped)

1 Tbsp Dried Basil

4 Tbsp Balsamic Vinegar (use 1/8 cup at a time)

Salt & Pepper

DIRECTIONS:
1.) Heat 2 Tbsp of Olive Oil in a large skillet over medium-high heat.
2.) Place the Chicken Strips into the skillet & season with salt and pepper (however you like it). Brown on both sides.
3.) Remove Chicken from skillet and place in bowl. Set Aside.
4.) Add 2 Tbsp Olive Oil to the skillet. Reduce Heat to Medium.
5.) Add in the Red & Orange Bell Peppers. Cook about 5 minutes. (Peppers will be tender)
6.) Mix in garlic & stir for about 1 minute. Then, Mix in Basil & 2 Tbsp Balsamic Vinegar.
7.) Place the Cooked Chicken Strips back into the skillet.
8.) Reduce heat to low, cover, & simmer 20 minutes.
9.) Remove all into large Serving Dish & add in the last 2 Tbsp of Balsamic Vinegar just before serving.

That is It!
Serve on top of Brown Rice or Whole Wheat Pasta & You have yourself a nice, easy, healthy dinner! ENJOY!

With Luvin' from the Oven,
Mama Creedon

*Taco Soup*

This recipe is what I call "Taco Soup" but it is more of a Taco "Chili"...
It's Very Easy to make and a Great Meal if you are having a lot of people over or you just have a big hungry family!)
One side note... this is a very "taste as you go" recipe so keep tasting and if you think you want more spice or more cheesiness, etc. just add it in!


INGREDIENTS:
2 lbs. Ground Hamburger
2 Cans Rotel
2 Cans Pinto Beans (or 1 Large can)
1 pkg. Taco Seasoning
(get whatever spice you like... mild, medium, or hot)
1 pkg. Ranch DRY Dressing
1 tsp. Cumin
2 tsp. Allspice
1 tsp. Garlic Salt
1-3 tsp. Chili Powder (depending on what you like)

Shredded Cheese & Sour Cream to top with


DIRECTIONS:
1.) Brown the Hamburger in a LARGE Pot (5 qt. is good) over Medium High Heat.
2.) Once the hamburger is Browned, Drain, return to Pot, reduce Heat to Medium.
3.) Add in the Rotel & Pinto Beans (Juice and All).
4.) Bring to a Boil.
5.) Once Boiling, Add in ALL spices
5.) **Taste as you add in the spices... some people like a little more garlic, others like more chili powder... add in what you like**
6.) Increase Heat to Medium High and cook for appx. 10 minutes
7.) Serve in Bowls with a little shredded cheese on top and sour cream if you like!

*(You can eat it with a spoon as is or use Tortilla Chips to scoop it!)*

I hope you like it! This is one of my Hubby's FAVORITE recipes! :-)

With Luvin' from the Oven,
Mama Creedon

*Loaded Baked Potato Soup*

It's that time of year when it is chilly outside and everyone just wants a nice bowl of hot soup... so how about Potato Soup!

This is my homemade recipe for what I like to call...
"Loaded Baked Potato Soup"
It has all my favorite things I put on a Baked Potato plus those yummy soup ingredients that make it Oh So Good!

(It is a thick and creamy soup)

ENJOY!


INGREDIENTS:
- 3 lb. bag of Russet Potatoes (chopped into chunks) (appx. 6 large potatoes)
- 8 slices of bacon
- 2 Cups Water
- 2 Cups Milk
- 2 Tbsp Garlic Salt
- 2 Tbsp Italian Seasoning
- 1 Tbsp Thyme
- 2 tsp Pepper to taste
- 4 Cups Shredded Cheese (I prefer to use the Cheddar Jack mix)


DIRECTIONS:
1.) Cook the bacon until it is crispy.
(Crumble it and place in bowl for later use)
2.) Put chopped potatoes (I leave the skin on but you can peel them if you want to), in LARGE pot.
3.) Add in Milk & Water... Stir until potatoes are coated well & Cook on Medium-High heat.
4.) Add in Garlic Salt, Italian Seasoning, Thyme, & Pepper.
Add more of anything to taste!
(I always add in more garlic salt but that is what my family likes)
5.) Add in crumbled bacon (reserve some for topping your bowl of soup)
6.) Bring to a boil.
7.) Add in Cheese 1 cup at a time. Melt completely.
8.) Reduce heat to Medium-Low and simmer for 10-15 minutes. Stir every few minutes to prevent potatoes from sticking.
9.) Potatoes will be tender when done.
10.) Scoop out into a good Soup Bowl!
11.) Top each bowl with some of the reserved bacon crumbles, sprinkle some cheese, add some sour cream if ya want, & Eat!


Now go grab a bowl, a big spoon, and some bread... ENJOY!

With Luvin' from the Oven,
Mama Creedon