Recipes :: lemon and garlic roast

Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

- I used russet potatoes, since I didn't have red... and left out the green beans cause I didn't have any.




Directions
1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Recipe :: taco bake

Ingredients:

1 pound ground beef

1 packet taco seasoning

3 large flour tortillas (8-inch size)

1/2 cup Salsa Con Queso

1 1/2-2 cups shredded Mexican cheese blend

Directions:
1. Brown your meat, and drain any gease.

2. Add taco seasoning.

3. Turn your heat off and mix in the cheese (I used shredded cheddar cheese since I didn't have the other), stirring it thoroughly.
4. Preheat oven to 350 and spray your dish with nonstick spray.

5. Place a tortilla on the botton... then your meat/cheese mix... then your shredded Mexican cheese.

6. Repeat step 5 a second time.

7. Top with the last tortilla and some cheese.

8. Bake 15-20 minutes, or until cheese is melted.

Recipes :: baked cheese balls

Ingredients

String cheese

Bowl of milk

Bowl of italian bread crumbs

Directions

1. Cut up string cheese into 4 pieces.

2. Dip in milk.

3. Dip in bread crumbs.

4. Bake at 425 degrees for 7-10 minutes.

Fast, flavorful, and a great snack!

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Recipes :: Peanut Butter Fudge

Ingredients
2 cups sugar
1/2 cup milk
1 tsp vanilla
3/4 cup peanut butter

Directions
1. Bring sugar and milk to a boil.
2. Boil 2 1/2 minutes.
3. Remove from heat and stir in peanut butter and vanilla.
4. Place in a dish and let harden.

Extremely easy and yummy fudge! Mine came out really thin because I let it harden in my 9x13 dish. It harden up in no time to enjoy right away.

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