Roasted Fall Potatoes

I call today's recipe "fall potatoes" because lately, I have been seeing various types of potatoes a lot more.  Maybe they have always been there but I haven't ever paid to them...which is also quite possible because I am not necessarily the biggest potato fan in general.  My hubby on the other hand loves potatoes and can eat them every day of the week.  This recipe is one that my dear friend Ryan was sweet enough to share with me because my hubby always talked about how much he loved her roasted taters! Thanks to Ryan's recipe, I can have roasted potatoes on the drop of a dime...yes, they are THAT good! I hope y'all enjoy it as much as we do.

Ingredients:

3 medium red potatoes

2 medium purple potatoes 

2 medium sweet potatoes 

1 tsp Lawry's Copycat Seasoned Salt (recipe to follow)

1/2 tsp dried rosemary (use 1 tsp if using fresh)

1/2 tsp dried parsley flakes

EVOO (extra virgin olive oil)

salt & pepper to taste

Directions:

1.  Preheat oven to 400 degrees.

2.  Chop potatoes into relatively small pieces and rinse under cold water until water is clear and you've washed out the starch.

3.  Place potatoes in a large bowl or ziplock bag & add enough olive oil to coat them.

4.  Mix in seasoning, salt, pepper, rosemary, & parsley flakes.

5.  In a non stick pan, bake potatoes for 45 minutes.

6.  Broil for an additional 5 minutes to make them crispy.

Recipe for Lawry's Copycat Seasoned Salt:

Ingredients:

2 TBSP salt

1 tsp sugar

1 tsp paprika

1/4 tsp turmeric

1/4 tsp cornstarch

1/2 tsp celery salt

Directions:

1. Combine all ingredients in a small bowl and mix well.

2. Pour the blend into an empty spice bottle to store.

   

Baked Oatmeal Squares

It's starting to get cold outside (Yay!), which means waking up in the morning and leaving my warm bed can be a challenge. The good news is, I found this recipe and it gives me a whole weeks worth of yummy breakfast goodness- in exchange of fifteen extra minutes of sleep! So make it Sunday night, and store it in an air tight container and just grab and go before work! I used raising and walnuts, but feel free to use any mix-ins that you like! It's really good with cranberry and white chocolate chips, or some dried fruit and pecans!

Ingredients

- 1 cup quick oats

- 1/4 cup packed brown sugar

- 1 TSP baking soda

- 1 TSP baking powder

- 1.5 TSP ener-g egg replacer

- 1/2 TSP ground cinnamon

- 1/4 cup apple sauce

- 2 TBSP melted butter

- 2/3 cup milk

- 1/4 cup raisins

- 1/4 cup chopped walnuts

Directions

- Preheat oven to 350.

- In a bowl, combine all dry ingredients and stir . In another bowl, mix together melted butter, milk and apple sauce.

- Combine wet and dry ingredients and mix until well combined. Fold in raisins and walnuts.

- Spray non-stick pray in a 6x8 baking dish, and pour oatmeal mixture in. Bake in oven for 20-25 minutes until a light golden brown color.

- Cool completely, cut into 6 squares and store in air tight container. 

Tip: Distribute mixture evenly in a muffin tray for more convenience!

Serving size: 6

Cinnamon Nut Scones

Happy Sunday to you all! I hope everyone's weekend was as fabulous as mine.  Today's recipe is one that is near and dear to me...primarily because I love cinnamon & who doesn't love scones?! I have been making these for almost 10 years now and I feel like this recipe has been perfected to a T.  They taste great with coffee or tea.  Make them for your next tea party and they are sure to be a hit!

Ingredients:
3 cups all purpose flour
1 cup fat free yogurt
6 TBSP + 2 TBSP sugar
1 TBSP fat free half & half (can also use 2% milk)
2.5 tsp double-acting baking powder
1/2 tsp baking soda
1 TBSP + 1/4 tsp cinnamon
1/2 cup finely chopped walnuts
3/4 cup cold unsalted butter, cut into bits
3/4 tsp salt
2 TBSP whipped cream cheese frosting (I used Betty Hines)

Directions:
1.  Sift together flour, 6 TBSP sugar, baking powder, baking soda, 1 TBSP cinnamon, and salt in a bowl.
2.  Add butter and blend mixture until it resembles meal.
3.  Stir in walnuts & yogurt.
4.  Combine the mixture until it just forms a sticky dough.
5.  On a well floured surface, kneed the dough lightly for 30 seconds and pat it gently into a 1/2 inch thick square and cut diagonally so that it forms two triangles.**
6.  Arrange scones on an unbuttered baking sheet.  In a small bowl, combine remaining 2 TBSP sugar, 1/4 tsp cinnamon, & cream.  Brush top of scones with the mixture.
7.  Bake scones in the middle of a preheated 400 degree oven for 12-15 minutes or until they are golden brown.
8.  Place the icing in a ziplock bag, cut a small hole in one of the bottom corners of the bag, and pipe out icing on top of the scones once they have cooled completely.
** You can also use a 2 in round cutter if you prefer to cut the scones in rounds.

  

Grilled Bruschetta Pizza

This is a combination of two really awesome dishes, bruschetta and pizza! It's a really fresh and different type of pizza that I usually have, but I love changing things up! Instead of regular pizza sauce, you can use pesto or fresh basil. The balsamic vinegar gives the pizza a nice tanginess and the grape tomatoes are so sweet! I used arugula for a peppery finish, but you can use baby spinach if you like. You can serve this pizza hot, but its just as good when its room temperature. Make mini ones as an appetizer using flatbread or pitas or just make a regular pizza for dinner, whichever way you  make it you're gunna love it!

Ingredients
- 10-12 inch ready made pizza crust
- 1-1/2 cup part skim mozzarella cheese
- 1/2 cup fresh basil chopped (or 1/4-1/3 cup pesto)
- 1 cup grape tomatoes halved
- 3 oz parmesan cheese
- 1-1/2 cup arugula
- 1/4 cup balsamic vinegar
- Salt, pepper
- Olive oil

Directions
- Preheat oven 350.
- Pour balsamic vinegar in a small pan. Bring vinegar to a boil and then turn the heat down and let reduce for 2-3 minutes. The balsamic vinegar will thicken and glaze (you know it's done when it coats the back of a spoon).
- Using a vegetable peeler, grate parmesan into curls.
- Brush both sides of pizza lightly with olive oil, and grill over medium-high heat (1-2 minutes per side).
- Spread basil or pesto over crust and top with mozzarella cheese, bake pizza until cheese has melted (6-7 minutes).
- Allow pizza to cool for about ten minutes. Top with arugula, grape tomatoes, parmesan and drizzle with balsamic vinegar.
- Season with salt and pepper to taste. Serve warm or room temperature.