Rosemary & Roasted Garlic Potatoes

First of all, I want to thank all my lovely friends who guest blogged for me while I was taking time off to get adjusted to having another baby and just snuggling him. I am so in your debts!

I am a potato lover. I love them in any form. I really love them roasted. 

Kraft Fresh Take has made that even tastier and easier to achieve. Kraft Fresh Take is a meal kit that provides you with a fresh take on any meal. The cheese and breadcrumb mix gives you flavorful, crisp and cheesy dishes with easy preparation.

On a recent shopping trip, I found this great product on the cheese wall at Walmart.

They all look so amazing.

My kids had fun shopping with me and looking for the ingredients for this amazing side dish.

Ingredients

1/4 C. Dijon mustard

1/4 C. Olive Oil

1 package of Kraft Rosemary & Roasted Garlic Fresh Take

2 lbs. Yukon Gold potatoes, cut into bite sized pieces with skin on

Directions

• Preheat the oven to 400 degrees. 
• In a large bowl, mix together the mustard and oil. 
• Stir in the Fresh Take. 
• Add potatoes and toss to coat. 
• Grease or spray with cooking spray a large roasting pan and add the potatoes. 
• Cover and bake for 1 hour, stirring half way through cooking time. 
• Check to see if done by poking a potato with a fork. 
• Serve.

Printable Version

Watch for the Kraft Fresh Possibilities Tour truck which will be making stops across the country from March through the end of July. To see if they are making a stop in your town you can check this website: Fresh Possibilities Tour: http://www.tryfreshtake.com/tour.html

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  and Kraft Foods #FreshTake #cbias #SocialFabric

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Green Chile Egg Bake

This puffy golden egg bake is easy (and pretty enough for brunch guests).

Roasted Green Chiles + Eggs = Fabulous

This simple egg bake recipe flirts with being a souffle. She imagines herself in an Anais Nin novel, puffy and voluptuous, trembling on a sunlit, blossom strewn table, about to be devoured by a Henry Miller style character, an unknown writer, all bluster and Brooklyn guff, with a surprising, childlike glint to his laughter.

In a Kerouac novel she imagines herself liquid, a stream of golden beats syncopated in hot opposition to the heart's rhythm, strangely, vertigo defyingly more in tune with how the stars blink- on and off- cradling her humble, unassuming beginnings in feather injected hay, spinning cool and restless past the farmhouse windows lit yellow by a single lamp on the center of a wooden kitchen table strewn with cereal coupons and finger smudged newspaper and coffee cups stained not with lipstick but with infinite tiny cracks, scenting the air with morning that rushes into this author's highway memory like a distant train whistle crooning its tug toward reckless freedom, toward shed dreams and mockingbird awakenings that mimic the familiar just to confuse you, just to keep you anchored, just to clip you from flying in your own, crazy trajectory, your one chance at what might be possible.

Then again.

Maybe she's just an egg recipe.

With attitude.


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Kale Soup with Spicy Chicken Sausage and Sweet Potato

Kicked up kale soup with spicy chicken sausages and sweet potatoes.

March is not exactly behaving like a lamb. It has snowed twice recently, book-ending our road trip to Cape Cod last week with blustery, leonine winds and sloppy sideways snow. Lucky for us our veteran Suburu Outback gripped the roads like a champ and brought us there and back safe and sound.

We were visiting our favorite peninsula to celebrate the long-pined for Spring Equinox and a certain husband's return to the visual arts (after a six year hiatus "fueled by caffeine, over-exposure to earth metals, and extensive dream analysis"). He was asked to give an oil painting demo at the Creative Arts Center in Chatham. How could we refuse?

We stayed with good friends (blessed with the Yankee sense to have a warm and cozy wood stove going) and cooked up some gluten-free comfort food together- two big casseroles of Creamy Penne Pasta Bake and a big pot of caldo verde- lovely Cape Cod kale soup.

I made a Cape Cod inspired kale soup today, to share with you. With a minor tweak or two.

It's the perfect, spicy soup to brave the end of March.

A month with a promise to end like a lamb.

I'll believe when I see it.


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Totally Tasty Tuesdays

 

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I am in SLC, UT with the family and having much needed fun and care free time. Hopefully I will get a chance to stop by Les Madeleines for a Kuoing Aman. Oh they are heavenly. Whenever I go to SLC I have to stop and get one.

While I am having fun, let's see what you've been up to.

Last week's most viewed recipe...


Coconut Bread 
from Heavenly Savings

Other faves...


Brown Sugar Pound Cake
from Lady Behind the Curtain


Chicken and Dumpling Casserole
from Makin' it Mo' Betta


Lemon Vanilla Dream Bars
from Crumbs and Chaos


30 Favorite Copycat Recipes
from Semi Homemade Mom


Key Lime Cake Pop Pie
from Pint Sized Baker

Grab a button if you were featured...

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Very Vanilla French Toast

Hi guys! I'm Christy from The Girl Who Ate Everything and I'm known for eating anything and everything in my path. I'm here today so Mandy can spend some extra time snuggling her new baby. There's nothing better in this world than holding a brand new baby. Nothing!

My friend insisted that I try her recipe for French toast and I thought to myself, "What's so different about this French toast? I mean everyone has a recipe for French toast, right?"
But THIS French toast has an entire 1/4 cup of vanilla in the coating sauce. So when it's cooked it kind of tastes like...a donut...in French toast form.

Serve it with a sprinkle of powdered sugar and some syrup but you don't really need any of that at all. Enjoy!

Ingredients
6 eggs
1/2 cup sugar
1/2 teaspoon cinnamon
 1/4 cup vanilla (yes, CUP!)
1 1/2 teaspoons almond extract
1 cup heavy cream
 thick sliced bread

Directions

•  Mix the eggs, sugar, cinnamon, vanilla, almond extract, and cream well. 
•  Dip each slice in the mixture coating each side and lay in a pan. 
• Repeat with the remaining slices. 
• Let bread sit overnight. 
• In the morning, cook on grill or skillet with some butter, browning on both sides. 
•  Serve with a sprinkle of powdered sugar and maple syrup.

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Totally Tasty Tuesdays

Welcome to Totally Tasty Tuesdays!

 

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Life is so busy having a newborn. Isaac is 4 weeks old already and getting that adorable baby fat. I just kiss his cheeks all day long. And his feet. They aren't chubby, but oh so cute and I just have to kiss them. He is doing so good and things are slowly getting back to normal around here. Here are the features.Most viewed recipe...
Copycat McDonald's Shamrock Shakefrom My LitterOther Faves...24 Hour Fruit Saladfrom Cooking with KLemon-Lemon Cakefrom Feeding my GiantChicken Fajita Pie from My Biscuits are BurningChicken Milano from Chef Not IncludedCoconut Vanilla Krispie Treatsfrom  Shaken TogetherGrab a button if you were featured!

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Gluten-Free Soda Bread Rolls- not exactly Irish

Gluten-Free Goddess Irish-inspired soda bread bun rolls.

Irish Soda Bread Inspired

Spring is poised to sprout I just know it. Despite the frigid fingers of wind that unwrap my scarf and creep sneak down my spine. Despite the tawny, snow beaten grass that stretches to the edge of the woods. Despite the prediction of snow on Tuesday. I feel it.

Green is coming.

The turning point is Wednesday, the day of equal light and dark when the seasons turn kinder. The Equinox. The first day of Spring.

A day to celebrate.

And listen for song birds.

And bake something earthy, simple and subtly sweet.

I've made Irish soda bread every Spring for thirty years. This year I felt inspired to make mini-soda breads. A kind of soda bread bun. Or gypsy roll. Some might call it a soda bread muffin. It's not that, exactly, either. And it's not a scone.

I couldn't decide what to call these little champs.

Except... delicious!

Happy Spring!


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Cookies N' Cream Muddy Buddies

Hello Mandy's Recipe Box readers!  I am Alyssa and I blog over at The Recipe Critic.  I have two cute boys and a handsome hubby that help me to rate and review all of the recipes that we try.  I met Mandy through her awesome link parties that she has.  It has been so fun getting to know Mandy through the blogging world.   I am dying over how cute and sweet her new little baby is!  What a fun time for her to take a little time to enjoy that new little baby of hers and I am so thrilled to be over here today.

 I have a slight addiction with Muddy Buddies.  I have quite a few different variations on my blog, and my obsession is no secret.  Even when I am trying to watch what I eat, I had to try a 'skinny' version so that I could still get my fix.  Every time I try a different spin on Muddy Buddies, I think that they are the best that I have made.

But this cookies and cream version of them... wow!  They were a huge hit!  The tiny crushed oreos to coat the outside of the chocolate made them taste amazing!  These are an easy and fun snack that the whole family will love.  And if you haven't tried muddy buddies before, then join me in my addiction!  I might even be eating some as I am typing this. hehe  Look at them.  They are just screaming out, 'Eat me!'

Ingredients:

• 5 ounces white chocolate chips
• 5 ounces milk chocolate chips
• 5 cups Chex Cereal
• 1 tsp shortening
• Oreo cookies (8 for crushing and some for putting pieces throughout)
• 1 cup powdered sugar

1. Divide the chex cereal into two bowl.  2 1/2 cups in each.  

2.  In a food processor crush 8 oreos until fine.  You can also crush in a gallon size bag with rolling pin.  

3.  In two gallon size bags, add 1/2 cup powdered sugar into each bag with 1/2 of the crushed oreos into each bag. (It was about 1/2 cup of crushed oreos.)  Set aside.

4.  Melt the white chocolate and milk chocolate in separate microwave safe bowls.   Melt 30 seconds at a time with 1/2 tsp shortening in each stirring after each 30 seconds until melted.  

5.  Once melted, stir in the chocolate into the separate bowls with Chex cereal until the Chex are coated well with the chocolate.

6.  Add the white chocolate and milk chocolate separately to the gallon sized bags with powdered sugar and crushed oreos and shake until they are coated.  Then add some extra crushed pieces to the mixture at the end.  Enjoy!

Thanks again Mandy for having me over to your place!  Have so much fun holding and enjoying that adorable little boy of yours!  

I would love for you to stay connected with The Recipe Critic!

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Totally Tasty Tuesdays

Happy Tuesday!

 

<center><a href="http://mandysrecipebox.blogspot.com" target="_blank"><img border="0" alt="Totally Tasty Tuesdays" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7LZr4cKuIWqR1fuTqkciFbsqc6av7d5EIeER5D3SIizkdUO_pgbScd94I2Ht_l_Dg-4xBFYjWkSuL-kscpD08E7C3sD4UwtiaRL4x8LOHu2thA9sRpOeSSFf0H-sAWQYuoCaanJVuIw/s1600/ttt.jpg"/></a></center>I am excited to share these features today, they are so good!Here is last week's most viewed recipe...Granny's Secret Fried Chickenfrom Green Eggs and SpamOther faves...Ho Ho Cake from Six Sisters' StuffShamrock No-Bake Cake Batter Trufflesfrom Who Needs a Cape?Ooey Gooey Oreo Toffee 7-Layer Barsfrom Sumptuous SpoonfulsPotatoes with Parmesanfrom Made From PinterestIf you were featured, grab a button!

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Gluten-Free Peanut Butter Cookies with Quinoa Flakes

Dunk worthy gluten-free peanut butter cookies with quinoa flakes.

Quinoa Flakes + Cookies = Perfect Match

You know how I feel about cookies (I've confessed my love before in my Ode to Cookies love fest, Gluten-Free Chocolate Chip Cookies).

Because a good cookie is no small thing.

Especially if you must live gluten-free. Double that if you must live dairy-free. And triple that if you live egg-free.

Holy Mother of Muffins, it ain't easy.

The gluten-free vegan lifestyle is a hefty, sometimes tortuous challenge. But the ugly truth is more and more of us are discovering we are not only blessed with celiac disease (yes, I use the word blessed ironically; you do remember irony, don't you, it got you through grade school) but we have the incredible fortune (more irony) to develop additional food sensitivities due to the insidious damage celiac disease wreaks on our innocent little villi, those dutiful nutrient grabbers who not only keep us well fed through proper absorption, they appear to be the first line of defense against the dreaded leaky gut syndrome that allows food proteins to invade intimate territory and cause serious mayhem with our immune system.

To read more about celiac disease and its new found dangers, I urge you to read this article by Dr. Mark Hyman on Huffington Post: Gluten: What You Don't Know Might Kill You. Yes, I know, serious bummer of a title, but Babycakes, do read it, because celiac disease is dead serious stuff. And it is vastly under diagnosed.

Millions are suffering various nagging (and often awkward) symptoms, needlessly.

That, Dearheart, is scary.

Good thing we have cookies.

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