1/4 cup mayonnaise
1 garlic clove, pressed
1 tsp Lemon Juice
1/8 tsp salt
1/8 tsp Pepper
In a small bowl, combine all ingredients and stir until well combined.
Taste and add more salt and pepper if needed.
Serve and enjoy!
1/4 cup mayonnaise
1 garlic clove, pressed
1 tsp Lemon Juice
1/8 tsp salt
1/8 tsp Pepper
In a small bowl, combine all ingredients and stir until well combined.
Taste and add more salt and pepper if needed.
Serve and enjoy!
These potatoes make a WONDERFUL side dish.
1 lb new potatoes, halved Yukon works great
1/2 Tbsp Garlic Powder
small amount of oil
4 Tbsp Butter, melted
1 1/2 cups Parmesan Cheese
Preheat oven to 425. Clean potatoes and cut them in half. Score them into a diamond shape.
Season potatoes with garlic powder and a little oil.
In a medium bowl, combine melted butter and parmesan cheese, creating a paste-like mixture.
Spread the parmesan mixture on the bottom of the baking pan. Place potatoes face down on the baking sheet.
Bake until potatoes are golden and fully baked about 25 minutes.
I make this sauce when I make plain cheesecake. It is SO good over cheesecake and ice cream and pancakes. Heck, it's almost good enough to drink LOL
4 Cups strawberries, diced up
1 tsp Vanilla
1/3 - 1/2 cup Sugar
1 tsp Cornstarch
1 Tbsp Lemon Juice
A pinch of Salt
Tim's favorite dessert is Carrot Cake so I had to figure out a way to make it and not be such a big pan. We love it but DON'T need such a huge pan. So if you are looking for a cake recipe that doesn't make a large batch then this is it!!
We started making our own bacon when we saw Fareway had Pork Belly's on sale. So with the help of some friends we gathered recipes, did lots of reading, and decided to jump in. Our first batch was good but we want to make it awesome, so we are trying again. Putting this here so we don't forget how much of what we used. Will report back in a few days.
Rub the cure all over your pork belly. Vacuum seal your bag and put it into a pan just in case any juices get out. If you don't have a vacuum sealer just put it into a large ziplock bag. Write the date on it, that way you know when you started your cure. Flip the pork belly every day to be sure that it bastes evenly in the liquid that exudes from it. There will be quite a lot of liquid. Do this for 7-10 days.
If you have lived in the Midwest, you definitely have heard of Oreo Fluff. Our Hy-Vee makes the best but it has gotten so darn expensive. So I played around with a few recipes and have come up with one that I think is pretty close. Let me know if you try it and what you think!