Roasted Italian Cheese Potatoes

I've always been a fan of roasted red potatoes. Such a great go-to easy recipe that goes with so many things. Naturally, when I saw this one I knew I had to try it. The end result is fantastic! A perfect twist on an original goodie.

2 1/2 lbs red potatoes, cut into medium size chunks

1 pack (1/3 ounce) Good Seasons Dry Italian Dressing Mix

1/4 cup oil

1 cup shredded parmesan or asiago cheese

Preheat oven to 400 degrees. In a large bowl mix potatoes, dressing mix and oil. Place in 9x13 pan and spread out evenly. Bake for 40 minutes, turning after 20 minutes. For the last 5 minutes, sprinkle cheese on top and put back in oven until cheese is sufficiently melted.

*From Tasty Kitchen

Peanut Butter Truffle Brownies

These are the most perfect thing I've ever made. Period. The truffle filling is SO smooth and delicious. In my mind there is nothing better. You must try it. I got RAVE reviews. It's my new go-to recipe for brownies.

For the Brownies:

1 (18.3oz) box fudge brownie mix

Water, vegetable oil, and eggs as instructed on box

Filling:

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 T milk

Topping:

1 cup semi sweet chocolate chips

1/4 cup butter, cut into pieces

Heat oven to 350 degrees. Grease the bottom of a 9x13 cake pan. Make brownies according to box directions. Cool completely.

In a mixer, beat filling ingredients until smooth and fluffy. Spread over brownie base.

In a small microwavable bowl, place topping ingredients. Microwave on high for 30-60 seconds and stir till smooth (I do this on the stovetop on low.) Spread over filling. Refrigerate at least 30 minutes or until set. Cut and enjoy!! Store in refrigerator.

*From Betty Crocker

Spanish Style Quinoa with Chicken

Who has had Quinoa before? Not me. I've always thought it was an interesting grain that I wanted to try, but never have. It actually is extremely healthy for you and is packed with protein. It tastes like a really small brown rice granule - delicious, but with texture, just the way I like it. My mom is always in for some obscure natural grain so on a girls night we made it. Let me just tell you...it was DELICIOUS!!! I absolutely LOVED it! You bet I'm making this over and over and over. At first I was thinking that it was chick food, but was surprised to see that the next day when I was looking for it in the fridge for lunch...my dad had taken it to work! Evidently men like it too...and he's a meat and potatoes kind of guy. Pretty impressive, if you ask me. It's packed with flavor, but a surprisingly extremely healthy dish! You know I wouldn't post some health-conscious dish if it was delicious. Trust me!!

3/4 lb skinless, boneless chicken breasts

1 carrot, split lengthwise

4 cups water

4 chicken boullion cubes

1 cup quinoa, rinsed

Put chicken, carrot, water and boullion cubes in a sauce pan and bring to a boil over medium heat. Skim, cover and simmer for 10 minutes or until chicken is done. Remove chicken and carrot, strain broth and return 2 cups of broth to the saucepan. Add quinoa, cover and cook for 15 minutes. Remove from heat, fluff with fork, cover and set aside. While quinoa is cooking, cut chicken into bite size pieces. Dice carrot. Set aside

2 T olive oil

1 cup chopped onion

1 small green pepper, chopped

2 cloves garlic, minced

1 lg. tomato, peeled, seeded and chopped (I used a can of unsalted petite diced tomatoes)

1/2 t paprika (I omitted)

1/4 t ground cumin

1/2 t pepper

1 can black beans, drained and rinsed

2 T salsa

In a large skillet, heat oil over medium heat, add onions and cook for 5 minutes. Add green peppers, garlic and tomatoes and cook for 10 more minutes covered. Stir in paprika, cumin and pepper. Add chicken, carrots and beans and simmer for 5 minutes to blend flavors. Toss with quinoa and salsa. Heat through. Serve immediately. Delicious!

*From the Highland Ward Cookbook

Hot Chocolate Triple Chocolate Chip Cookies

I just had to try these because they looked so interesting. I'm always up for a twist on basic recipes. When I first looked at the recipe it seemed like too much flour and that they would be cakey and dry. And then on top of it you add almost a cup of hot chocolate mix! So I just decided to follow the directions exactly, not changing anything, to see if it truly would work. Let me just tell you...these are the best cookies I've ever had! They are SOOO moist and chewy and crisp on the edges...everything I want in a cookie. And surprisingly, they aren't too sweet. They are incredibly addicting also, so just beware. I put out about 30 cookies for 4-5 people and I was left with 5 after about 30 minutes. You must try these!!!

2 sticks butter, softened
1 cup sugar
2/3 cup brown sugar
2 eggs
1 t vanilla
3 1/4 cups flour
4 (1oz) packets hot chocolate mix (I used Stephens Belgium Dark Chocolate and Stephens Milk Chocolate - a little less than 1/2 cup each.)
1 t salt
1 1/4 t baking soda
1 cup each white chocolate chips, semi-sweet chocolate chips, and milk chocolate chips

Heat oven to 350 degrees. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. With a tablespoon, scoop out and shape into a ball and place on baking sheets lined with parchment paper. Bake for 10 minutes exactly or until edges are golden brown. Let cool for 5 minutes before removing from pan. ENJOY!!

*From Tasty Kitchen