Broccoli Topped Potatoes

This was a filling way to enjoy baked potatoes. To be honest, I never would've thought to combine broccoli and potatoes, but it was awesome! I had this as my meal, but it would also be a hearty side!

Also, this is hands-down the best way to make steamed broccoli! I had no idea, and probably won't be buying frozen broccoli ever again!

Broccoli-Topped Potatoes-adapted from The $5 Dinner Mom Cookbook by Erin Chase

Total Time: 1 hour

Serves 4

• 4 large baking potatoes
• 1 head broccoli
• 2 tablespoons butter
• 2 cups shredded cheddar cheese

Preheat the oven to 400 degrees. Wash and scrub potatoes. Cut slits in potatoes and wrap in tin foil. Place directly on rack of heated oven, and cook for 1 hour, or until potatoes are soft.

Cut the broccoli into spears and trim the stems. Place into a microwave safe bowl, cover with plastic wrap, and microwave for 5 minutes until tender.

Halve open the potatoes, and top with broccoli and even amounts of cheddar cheese.

Caramel Rice Krispie Bars

For what seems like FOREVER I have been craving rice krispie treats. I don't know why, but the thought of making them myself has always terrified me. I think I tried once a long time ago and way over cooked the marshmallows so the bars were uber hard.

I made this recipe for the Superbowl gathering we had and they were AMAZING. I LOVED the caramel flavor, and the chocolate turned out great. It really was an easy, albeit sticky, recipe.

Caramel Rice Krispie Bars-adapted from Making Memories with your Kids
Total Time: 45 Minutes (that includes cooling time)
Makes 28 bars

• 1 cup caramels
• 3 tablespoons butter
• 10 ounce bag mini marshmallows
• 6 cups rice krispie cereal
• 1 bag chocolate chips
• 1 tablespoon shortening

In a large saucepan, melt the caramels and butter, stirring frequently, until smooth. Add the marshmallows, and stir until melted. Turn off the heat and add in the rice krispies, stirring until completely coated. Pour into a lightly greased 9x12 inch baking pan. Let cool for about 30 minutes.

Once cool, place chocolate chips and shortening into a microwave safe bowl. Heat in mircowave in 30 second intervals, stirring after each round, until fully melted. Pour over rice krispies and spread across entire pan. Let cool and cut into squares.

Lasagna Rolls

When we first moved into our new apartment a few weeks ago (that explains the delays in postings!),  we hadn't yet gone grocery shopping, but I really didn't want to go out to eat anymore. Buying fast food and pizzas is starting to make me feel sluggish and lazy and overall just unhealthy. I looked for what I had in the pantry and what I could buy very little ingredients for at the grocery store. I had seen the lasagna rolls on Pinterest and always wanted to try them! They were absolutely delicious!

I followed the originaly recipe, but added some fresh mushrooms as well since we are huge fans of mushrooms. The spinach flavor was slightly overpowering, but I still think the overall taste was great.

I know whenever I make lasagna, I always have half the box leftover, but I don't want to make a new pan. This is a great way to use up however many lasagna noodles you have leftover! You could add beef, chicken, or any other flavors you like in your pasta to these rolls!

Lasagna Rolls-adapted from Chef Mommy

Serves 4-5

Total Time: 1 Hour

• 9 uncooked lasagna noodles
• 10 ounces chopped spinach, drained
• 15 ounces fat-free ricotta cheese
• 1/2 cup grated parmesan cheese
• 8 ounces mushrooms, diced
• 1 egg
• 32 ounce jar of your favorite pasta sauce
• 4 ounces shredded mozzarella cheese
• Beef, chicken, or other filling, optional

Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and dry complete. Place dry noodles flat on a piece of wax paper and set aside.

Mix spinach, ricotta, parmesan cheese, mushrooms and egg in a medium size bowl until combined. Spoon even amounts onto each noodle. Once filled, carefully roll up noodles from end to end, and place seam side down into a lightly greased 9x12 baking dish.

Pour pasta sauce evenly over noodles and sprinkle with mozzarella cheese. Cover pan with tin foil and bake for 40 minutes, or until heated through and cheese is melted.

Venison Roast

Our neighbor was nice enough to give us a 3 pound venison roast after hunting this year and I finally got around to making it! His one hint was that it was supposed to be tender,s o my first thought was to make it in the slow cooker! It turned out delicious! I'd definitely use this recipe, both on venison and any other kind of roast!

Super easy--give it a try!

Venison Roast-Adapted from AllRecipes.com
Total Time: 6 Hours
Serves 6

• 3 pound boneless venison roast (or beef or pork would probably work too)
• 1 large onion, sliced
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic salt
• 1/4 teaspoon ground black pepper
• 1 ounce package dry onion soup mix
• 1 can cream of mushroom soup

Place roast in 4-5 quart slow cooker and put ingredients from onion to black pepper on top. 

In a small bowl, mix soup mix and soup together until blended. Pour over roast and other ingredients  Cook on low for about 6 hours or until meat is cooked through to desired doneness.

Best of Heat's Kitchen-January 2013

The most viewed posts from January!

1. Feta Pasta Salad--a huge hit for gatherings! So delicious!

2. Scalloped Potatoes and Ham-When you want some comfort food, but don't want to stand over the stove or oven all day!

3. Switch up your plain ol' chicken breasts with Mushroom-Herb Chicken!

4. A great, simple, yummy egg bake! Cheesy Potato Breakfast Bake

5. Buttermilk Mashed Potatoes-To use up that extra buttermilk you have from some other recipe!