Rosemary Bacon Potatoes

Rosemary Bacon Potatoes

After years….and years in the restaurant business, you pick up a few tips, tricks, and some really great recipes.

This is one of them……having baked potatoes on the menu in a restaurant you tend to have left overs……what do you do with them??? Rosemary Bacon Potato! At a restaurant I worked at the Chef took left over baked potatoes and made little individual packets of these potatoes. We called them Granny Potatoes at the restaurant. They were a huge hit….folks loved them. Continue reading “Rosemary Bacon Potatoes”

Lemon Ice Box Cake

School is out and summer is in…..


Lemons and Summer kinda just go together and they are the perfect thing and time for Lemon Ice box Cake.
Lemons on a hot summer day can help quench your thirst …..lemonade…..or refresh your sweet tooth….sugary lemonade. The scent of lemons are are fresh and the tart taste is ……well just summery!!!

Lemon Ice Box Cake
I have been making this recipe to enjoy at cookouts for years. It’s a refreshing palate cleanser after BBQ food. Best part is you make it ahead……more time to enjoy the cookout.
Light, tart and sugary….reminds me of the old lemon drop candies. I’m not sure they even make those anymore…..or at least how I remember them, little hard lemon candies covered with a powered sugar like coating.

Lemon Ice Box Cake
This cake is super easy to make , just a cake mix, box of lemon pudding, mix it up and bake.
The special part is the glaze. Although it’s only powdered sugar and lemon juice, you pour it on the hot out of the oven cake. It seeps into all the holes you make by poking the hot cake all over with a fork. Be sure you use fresh squeezed lemons……nothing else compares.
Pop the cake into the frig. Let it cool overnight or at least until the entire cake is cold.
Cut and serve with whipped topping if desired.
Lemon Ice Box Cake is the perfect summer dessert!

Lemon Ice Box Cake Collage

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Lemon Ice Box Cake

  • Author: Marty Boyd

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 box lemon instant pudding
  • 1/2 cup oil
  • 3 eggs
  • 1c. water
  • Glaze
  • 1 pound powdered sugar
  • 1/2 cup fresh squeezed lemon juice

Instructions

  1. Mix all ingredients well. Place in a 13X9 inch pan that has been sprayed with non-stick cooking spray, and dusted with flour.
  2. Bake at 350* for 30 to 40 min.
  3. Make a glaze from 1 pound powdered sugar and 1/2 cup lemon juice
  4. As soon as taken from oven poke top of cake with a fork. Pour glaze over hot cake. Refrigerate overnight. Slice and serve. Top with whipped cream if desired.

 

Italian Marinated Cheese

Italian Marinated Cheese

Italian Marinated Cheese

Cheese and crackers are an easy, go-to appetizer for any type of party, because after all who doesn’t like  cheese. No matter what type of event you go to, the traditional cheese and cracker plate is there……so how about making it something to remember……..???

Italian Marinated Cheese is several things:

  • Easy to make
  • Easy to take along
  • Stores for several weeks
  • Looks elegant
  • Is super tasty

With the holidays or anytime you  are in charge of bringing the cheese tray, make up a batch of this cheese.

I purchased cheese that was already cubed……..because, even with my cheese knife ……..one of my favorite tools…….its still a pain in the a#@ to cut cheese and make it all perfect little cubes. Let the people who make the cheese, cut the cheese….tee hee……….but seriously, it makes this recipe super easy. Place all the cubes in a single layer in a dish about 2 inches in depth.

The marinade  is a simple vinaigrette with Italian seasoning, red peppers, green onions, garlic, oil and vinegar. The green onions and red peppers give it a festive look and add a great taste to the marinade.

Once you have the cheese in the dish and the marinade made, pour the marinade over the cheese and let it set for at least 8 hours so the flavors really get into the cheese.

Italian Marinated Cheese

Then when cheese tray duty calls, just put the Italian  Marinated Cheese in a pretty container and serve with some nice crackers. Some fresh fruit on the side adds to the elegance, and you will be the talk of the party……..it will be our little secret about how easy it was……..;)

Italian Marinated Cheese Collage

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Italian Marinated Cheese

Italian Marinated Cheese

  • Author: Marty Boyd
  • Prep Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 4 cups 1x
  • Category: Snack
  • Method: Marinade
  • Cuisine: Italian

Ingredients

Scale
  • 18-oz package of Colby and Monterey Jack cheese cubes (about 2 cups)
  • 18-oz package of Cheddar Cheese cubes (about 2 cups)
  • Marinade:
  • 1/2 c. olive oil
  • 1/2 c. white wine vinegar
  • 3 T. chopped fresh parsley
  • 3 T. minced green onions
  • 2 teaspoon Italian seasoning
  • 3 cloves garlic, minced
  • 1/4 cup minced red pepper
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper

Instructions

  1. Combine all marinade ingredients and whisk until the mixture is emulsified, set aside.
  2. Arrange cheese cubes in a single layer in a shallow baking dish.
  3. Pour marinade over cheese slices.  Cover and refrigerate at least eight hours.
  4. To serve, transfer cheese to a serving dish, spoon marinade over the cheese.  Serve with assorted crackers.

Keywords: cheese, appetizer, red pepper, spice, make ahead, easy