Around The House

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.

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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.

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I love to make cookies, I also, love to eat cookies. It seems that I only make them around the holidays, unless the girls need them for school. Here are some tips that I would like to pass along. When I make cookies I like to use parchment paper, you can usually find it this time of year in the grocery store or you can look for it in kitchen speciality stores. When you use parchment paper you don’t need to oil the cookie sheet. Cookies will not stick and they cook more evenly. The most important thing to remember is not to over cook them. Make sure to set your timer and take them out when the time is up. Sometimes bakers think that their cookies are not done so they leave them in for a couple of more minutes, then the cookies are dry and brittle when they cool. The cookies will look like they are still raw in the middle but, they are not.

Allow them to cool a little on the cookie sheet then transfer them to a cooling rack to finish cooling. Also, make sure that your cookie sheet is cool before you put more dough on them, if you use a warm cookie sheet the dough will start to spread out before they can begin to bake.

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