Cheese french fries is definitely a comfort food. They are rich & creamy  also cheesy. However, these potatoes always take a long time to cook! No, you are right! We’ll show you how to make this delicious cheese pan in half the time it takes to cook a pot of potatoes.

We can’t get enough of this delicious recipe. Without exception, after Thanksgiving dinner everyone always asks for this recipe.

This easy-to-peel potato from scratch is even better than my grandmother’s last recipe from scratch.

Here’s how to cook the perfect cheese sweet potato every time.

* You will need :

° Almost. 1 kg of potatoes, I cut them into thin slices.

° 1/4 cup softened butter.

° 2 teaspoons minced garlic.

° 3 tablespoons of all-purpose flour.

° 1 teaspoon salt.

° 1/4 teaspoon black pepper.

° 1 + 1/2 cup milk.

° 2 cups grated cheddar cheese.

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* Directions :

Step 1:

I set the oven to 350 degrees Fahrenheit, and greased an 8.8 inch (or 7.10 inch) skillet.

Step 2:

Then I arrange a layer of half of the potatoes at the bottom of the plate.

Step 3:

I heated butter in a saucepan on low heat .

The fourth step :

Next, I put the chopped garlic and cook it for a minute or two.

Fifth step:

I mixed flour, salt and black pepper, and allowed it to cook for another minute.

The Sixth Step:

Reduce the heat to medium, and slowly add the milk to create a smooth buttery mixture.

The seventh step:

I took it to a slow boil until it thickened and then added 3/4 cups of cheese gently until it melted.

The Eighth Step:

I applied half of the sauce over the potatoes, then I spread about half a cup of cheese on top.

Step 9:

I put the remaining potatoes on top, and whisk in the remaining cheese and sauce.

Step 10:

I bake un-covered potatoes for 51 min to 1 hour UNTIL they were smooth with a fork & the top was cooked golden brown.

Don’t lose this recipe, save it with your group to try it as soon as possible!

Enjoy

If you are like me and often neglect your shower or tub and have a lack of time to clean, you need this magic cleaner! You can most likely make this with items you already have at home.

Pour 1 cup vinegar, 1/2 dawn dish soap into the spray bottle. Shake until combined.

Before photo!This photo is the before, showing the hard to clean spot that often occurs in a tub or shower. After using numerous store bought cleaners, this spot usually remains! Until, the magic homemade cleanse makes an appearance. 

The magic “cleaning” stepThis is where the magic begins… Sprinkle the baking soda onto the tub or shower surface, and then spray the liquid mixture generously. Let it sit at least 30 minutes to do its magic! After at least 30 minutes, you can wipe away the solution and if any pesky area remains you can gently scrub (usually not necessary). 

Final step, rinse and gently wipe away & ADMIRE!After letting the magic cleaner soak for at least 30 minutes, you can then rinse away. If any spot remains, gently scrub to remove any pesky spot. Admire your work, or lack of work! 

Serve them as an appetiizer or as a side dish and expect lots of compliments!

These mini oven-roasted potatoes with a Parmesan garnish never go unnoticed.

Ingredients

• 750 g / 1.5 lb small potatoes, halved (about 20-24 potatoes)
• 2 tablespoons (15 ml) olive oil (and a little more)

Parmesan blend

• 1/2 cup / 50 g finely grated Parmesan
• 1/2 teaspoon (2.5 ml) garlic powder
• 1/2 teaspoon (2.5 mL) dried oregano or thyme
• 1/2 teaspoon (2.5 ml) paprika
• 1/4 tsp. (1.25 mL) salt (optional)
• 1/2 teaspoon (2.5 ml) black pepper

Dip (optional)

• 3/4 cup (190 ml) sour cream (or plain yogurt, or a combination of both)
• 1/4 cup (65 mL) finely chopped green onions or shallots, plus more for garnish

Preparation

Preheat the oven to 215 ° C / 400 ° F.

In a bowl, combine the ingredients for the Parmesan mixture.

Pour oil into the bottom of a glass baking dish. Scatter the parmesan mixture with a spoon.

Place the potatoes on the parmesan, cut side down, pressing down firmly.

Optional: Drizzle the top of the potatoes with a touch of oil, then sprinkle with salt.

Bake the potatoes for 36 to 40 minutes or until tender, and the Parmesan crust is golden brown.

Let sit for 5 minutes. Then remove the potatoes with a spatula and place them on a plate.

Serve with dipping sauce if desired and sprinkle with green onions.

Enjoy

Ingredients:

1 beef brisket, about 5 lb, fat trimmed to 1/2-inch thick
Kosher salt and freshly ground black pepper
1 tbsp granulated garlic (or garlic powder)
About 8 cups wood chips, soaked in water for 30 minutes
Perfect Brisket BBQ Sauce (recipe follows)

Preparation:

At least 1 hour before you are ready to begin cooking, remove the brisket from the refrigerator. Season it generously all over with salt and pepper. Sprinkle it evenly with the garlic, and then gently rub it into the surface.
Prepare a smoker, charcoal, or gas grill for smoking over low heat. You want to smoke this brisket very low and very slowly, so the temperature of the grill should be 200°F to 250°F. If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat. Place a drip pan (you can use a disposable aluminum pan) in the center strip and fill the pan with water. Add about 2 cups of the wood chips to the fire just before grilling. If using gas, fill the smoker box with up to 2 cups of the wood chips, then preheat the grill. Turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
Place the brisket on the grill over the indirect-heat area and cover the grill. Smoke the meat for about 2 hours, adding additional wood chips every 30 minutes or so and more coals as needed if using charcoal.
Remove the brisket from the grill and wrap it in aluminum foil. You can put it back in the smoker or on the grill and cook it slowly for another 4 hours (I don’t recommend this if you are using charcoal), or you can place it in a roasting pan in a 250°F. oven for an additional 4 hours. The brisket is ready when it is fork-tender.
Transfer the brisket to a cutting board and remove the foil. Let rest for 10 to 15 minutes. Thinly slice against the grain, arrange the slices on a platter, and serve at once. Serve the barbecue sauce – reheated or at room temperature – on the side.

Notes
Never use lighter fluid with charcoal or everything will have a chemical flavor. Use a charcoal chimney and light it with paper. This is the most efficient and quickest method and the best for your food and the environment.

Perfect Brisket BBQ Sauce

Ingredients

2 tbsp butter
1/4 cup finely chopped yellow onion
1 clove garlic, pressed
1 cup ketchup
1/4 cup firmly packed light brown sugar
1/4 cup freshly squeezed lemon juice
1 tbsp Worcestershire sauce
1 tbsp yellow mustard

Instructions

In a small saucepan over medium heat, melt the butter. Add the onions and garlic and cook, stirring, until softened but not colored, about 3 minutes. Stir in the ketchup, sugar, lemon juice, Worcestershire, and mustard and bring to a boil. Reduce the heat to low and simmer, uncovered, until thickened, about 15 to 20 minutes.
Use right away, or let cool and store in an airtight container in the refrigerator for up to 2 weeks.

Notes
Yield: about 2 cups

This pasta shells with ground beef recipe is so delicious and easy that anyone can make it. I learned to make this skillet from a friend of mine, but he told me that he has inspired it from his Mexican neighbor recipe who calls it Conchitas. The term Conchitas comes from the shape of the pasta that is very much like like a goulash but with a Mexican flare.

INGREDIENTS:

• 1.5 Pound of ground beef
• Garlic clove
• Black pepper
• Sazon perfecta seasoning.
• 2 cups of medium-size pasta shells
• 1/4 cup of oil
• 4 cups of water
• 2 tablespoons of granulated knorr chicken bouillon
• 4 tablespoons of the granulated knorr tomato bouillon
• 3 diced serrano chiles
• half of an onion
• 1 can of Rotel
• a handful of chopped cilantro
• garlic and onion powder to taste
• 2 packets of the red sazon
• 1 bay leaf

INSTRUCTIONS

1 ) Brown the ground beef with chopped garlic, black pepper, and Sazon perfecta seasoning.

2 ) While the meats is cooking, in a deep skillet brown pasta shells in 1/4 cup of oil (just as you would brown rice a Roni).

3 ) Drain the grease from your ground beef and add the meat to the pasta shells.

4 ) Add 4 cups of water, 2 tablespoons of granulated knorr chicken bouillon, 3 diced serrano chiles, and 4 tablespoons of the granulated knorr tomato bouillon, chop in a half of an onion, a can of Rotel, a handful of chopped cilantro, 2 packets of the red Sazon, one bay leaf, and add garlic and onion powder according to your taste. 

5 ) Stir and cover cook on medium-high until your shells are aldente. serve! and enjoy this easy Mexican pasta shells with ground beef recipe.

ENJOY

Ingredients

3 tablespoons olive oil
3 small white onions, diced (about 1 cup)
1 small green pepper, seeded and finely diced
1/2 pound chopped chicken livers
1/2 cup chicken gizzards, chopped
2 to 3 cloves chopped garlic
1 tablespoon ground dry oregano
1 tablespoon dry, ground thyme
1/4 chopped parsley
2 cups cold, cooked white rice
4 12-ounce Cornish hens
3 tablespoons soft butter
Salt and pepper to taste

Directions

Preheat oven to 375 degrees.
In a large saute pan, heat olive oil. Add onions and green pepper and saute.
Add livers and gizzards and cook for an additional 5 minutes.
Add garlic, oregano, thyme and parsley. Combine and cook for 2 more minutes. Remove mixture from the heat and cool thoroughly.
Combine stuffing with rice. Divide and stuff hens immediately prior to cooking. Tie legs closed. Brush hens with butter and season with salt and pepper. Roast for 1 hour and 15 minutes or until hens are cooked and temperature of stuffing is 155 degrees.

Enjoy

Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes. When you make this Homemade Cherry Cheesecake, you’ll feel like you’ve died and gone to heaven. My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!!To Make this Recipe You’ Will Need the following ingredients:

INGREDIENTS:

For the ingredients we need:
500 g of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces. [THE CRUST ].

The filling:
4 large eggs.
2 tsp pure vanilla extract.
1 cup white sugar.
1 1/2 can cheery pie.
Cream cheese.

DIRECTIONS :

STEP 1 : Press the cookie dough into the bottom of a round pan. Bake for 10 minutes at 350 degrees F. Let it cool.

STEP 2 : Beat cream with granulated sugar, add vanilla, and eggs beat well.

STEP 3 : Pour into crust, and bake again for 1 hour . until browned.

STEP 4 : Chill in the fridge and top with canned cherry pie filling.

ENJOY.

Ingredients:

° Evaporated Milk, I using a well-chilled 12 OZ can .

° Lemon Jello Gelatin, I used -3 oz, but you can use any flavor you want.

° Cream cheese, you will need PKG.Og-8oz-. • 1 m. And 2/3 Graham crumbs.

° 1 C boiling water.

° 1 C granulated sugar.

° 1/2 tsp. Confectioner’s sugar

° 6 T. From margarine, you should melt it.

° 4 T. From fresh lemon juice.

Instructions :

Step 1 – Shake the evaporated milk, to start with, also cool for at least an hour to cool down.

Step 2 – Dissolve Lemon Jello in hot water in a shallow mixing bowl with a wire whisk for two minutes.

Step 3 – Mix the graham crumbs with confectioners’ sugar and melted butter. To decorate, keep a third of a cup of the batter.

Step 4 – Push the rest firmly into the bottom of a medium sized plate. Put it in the freezer.

Step 5 – Mix cream cheese with granulated sugar and lemon or vanilla juice together in another large mixing bowl, using a mixer, until creamy and fluffy.

Whisk until mixed well in the cooled jelly.

Now, cool the mixture.

Step 6 – Shake the package again and drain the chilled milk can be evaporated into another large mixing cup. Whisk, until light and fluffy, about 4 minutes, on a high mixer. The consistency of crushed egg whites should be present. Add the cream cheese / jello mixture.

Step 7 – On the chilled crust, pour the mixture.

Step 8 – Sprinkle the rest of the breadcrumbs mixture onto top. Until cut into squares, cool for several hours.

* Notes:

A larger plate can be used, such as 9 “or 12” and the dessert will be smaller.

Pour it into small bowls and put it in the fridge for an easy creamy snack if you have a lot of toppings for the little jar.

Enjoy !

Chuck Roast beef is the perfect pot roast beef. It is a cheap piece of beef with a lot of fat that needs to be cooked slowly to break up the connective tissues to make it extra tender for consumption.

INGREDIENTS :

Baby Carrots
1 Potato
3 tablespoons Creole seasoning
1 tablespoon black pepper
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon celery flakes
1 tablespoon Parsley
1 cup water

INSTRUCTIONS 

Chop Potato and Carrots

Beef roast- season with ingredients and Pan Sear on Stove top skillet
-place in casserole dish
– add cup of water
-add more Creole seasoning to liking and cover with foil

Bake at 350 temp for 2 1/2 hours
– remove foil – add Carrots and Potato
-place back in oven and bake uncovered for additional 30 minutes or to liking

Enjoy!

Experience blueberry thrills, whatever the season! This no-bake blueberry cheesecake recipe is as quick and easy as cheesecake recipes.

Ingredients

• 1 graham cracker pie crust (6 oz)
• 1 package cream cheese, softened
• 1 can of sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 can (21 oz) blueberry pie filling

Instructions

1. With a mixer, beat the cream cheese until frothy. Gradually stir in sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla. Pour into crust. Refrigerate at least 3 hours.
2. Once cooled, top with pie filling.