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Linda

I would like to take credit for the Kraft Food and Family magazine but, it is not mine.  I do enjoy sharing recipes and ideas from the Kraft magazine.  Here is a recipe I tried this month.  If you like the taste of potato skins, you will like this dish.

Roasted Red Potatoes with Bacon & Cheese

1/2 cup Kraft Light Ranch Reduced Fat Dressing

1/2 cup Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese

1/4 cup Oscar Mayer Real Bacon Bits

2 lb. small red potatoes, quartered

1 Tbsp. chopped fresh parsley

Preheat oven to 350 deg.  Mix dressing, cheese and bacon bits in a large bowl.  Add potatoes; toss lightly.

Spoon into lightly greased 13×9 inch baking dish; cover with foil.

Bake for 40 minutes.  Remove foil; bake an additional 15 minutes or until potatoes are tender.  Sprinkle with parsley and serve.  Makes 8 servings, 2/3 cup each.

For more recipes from Kraft go to Kraftfoods.com.  To receive the magazine click here.

While I was sitting in my new chair, in my room all by myself, I was enjoying my new Paula Deen magazine. I thought that I would pass on an item that I read in her magazine. I didn’t know or it never occurred to me that you could make your own version of condensed milk. Here is the recipe that she gives in her magazine: Mix 6 cups whole milk with 4 1/2 cups sugar, 1/2 cup butter and 1 vanilla bean (or 1 tablespoon vanilla extract). Cook over medium heat for 1 hour, reducing liquid and stirring occasionally. Cool. This makes 4 1/2 cups and will keep (covered) in the refrigerator for several weeks. I always say that if you have condensed milk, Pillsbury crescent rolls, taco seasoning and a cake mix in your pantry you can make almost anything from dinner to desert.

Keep on cooking.