Mama's yummy Recipes

**BAKED GARLIC PARMESAN POTATO WEDGES OMG DON'T LOSE THIS RECIPE ❤️**
😋
**INGREDIENTS :**
4 large russet potatoes, scrubbed and sliced into eighths
1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried
basil
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

**DIRECTIONS :**

Preheat Oven: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or lightly grease it.
Prepare Potatoes: In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, dried rosemary, dried thyme, dried basil, half of the grated Parmesan cheese, salt, and pepper. Mix well.
Toss the Potatoes: Add the potato wedges to the bowl and toss them until they are evenly coated with the mixture.
Arrange on Baking Sheet: Place the potato wedges on the prepared baking sheet in a single layer, with one of the cut sides facing down.
Bake: Bake in the preheated oven for about 30-35 minutes or until the potatoes are golden brown and crispy on the outside and tender on the inside. Turn the potato wedges halfway through the baking time to ensure even browning.
Serve: Once baked, remove the potato wedges from the oven and immediately sprinkle them with the remaining Parmesan cheese and fresh chopped parsley. Serve hot with your favorite dipping sauce.

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**BACON & CHEESE BREAKFAST STRATA**

**Ingredients**

250g/8.8oz Streaky Bacon, diced
1 Small Onion, finely diced
6 Large Eggs
1 1/2 Cups Whole Milk
7 Cups Plain Bread (use baguettes not flat bread), cut into 1-inch cubes
1/2 Tsp Season All Seasoning (see note)
1 Tsp Dijon Mustard
Salt & Pepper
2 Cups Shredded Monterrey Jack or Cheddar cheese

**Method:**

Cook the onions until softened remove from pan and drain on a paper towel. Add the bacon and cook until lightly browned and crispy. Remove from pan and drain on the same paper towel with the onions (reserve 2 tablespoons for topping).
Whisk the eggs, milk, season all, mustard, salt and pepper in a large bowl. Add the bread, 1 1/2 cups cheese, onions and bacon to the egg mixture. Mix well. Cover and set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread).
To Bake -
Preheat oven 180C/350F.
Generously butter grease a 20cm/8-inch springform cake tin.
Pour the bread mixture into the cake tin and softly pat down. Scatter with reserved bacon and remaining 1/2 cup cheese. Cover loosely with foil.
Bake in oven for 30 minutes, remove foil and bake a further 25-30 minutes until golden on top.
Allow to rest for 5 minutes before removing the springform. Garnish with parsley and cut into slices to serve. Enjoy!
NOTE:
If you know your springform pan is prone to leaking, place it on a tray with baking paper underneath. The bread should soak up most of the egg so there should be little leakage, if at all. The strata can also be made in a normal shallow baking dish.
Season All is a blend of spices with paprika, onion powder, garlic powder, chilli powder, salt and pepper

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**French Onion Pot Roast**

**INGREDIENTS:**
2 lb Chuck Roast
2 cups Red Onion thinly sliced
3 Garlic Cloves minced
1 tbsp White Wine Vinegar
1 tbsp Worcestershire Sauce
1/4 cup Tomato Sauce
1 cup Beef Broth
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Fresh Thyme chopped, or 1/4 tsp dried
2 tsp Fresh Parsley chopped
1-2 tbsp All-Purpose Flour or cornstarch

**INSTRUCTIONS:**
In a small bowl, whisk together tomato sauce, beef broth, minced garlic, thyme, worcestershire sauce and white wine vinegar.
Trim any excess fat off of your chuck roast. Salt and pepper all sides of the roast.
In the bottom of your slow cooker, add half of the sliced red onions. Pour half the sauce over the onions. Place chuck roast on top of the onions and evenly sprinkle remaining onions on top. Pour remaining sauce on top.
Cover and cook on high for 4 hours or on low for 7 hours. When ready, roast will be fork tender.
To make gravy for the pot roast: Use 1 tablespoon of cornstarch or all-purpose flour per 1 cup of sauce from the slow cooker. Heat over low heat stirring frequently until sauce lightly thickens.
Serve pot roast with gravy over a bed of mashed potatoes with a sprinkle of fresh parsley(optional). Enjoy!

𝗜 𝗻𝗲𝗲𝗱 𝘆𝗼𝘂𝗿 𝗼𝗽𝗶𝗻𝗶𝗼𝗻𝘀 𝗽𝗹𝗲𝗮𝘀𝗲 𝘀𝗮𝘆 𝘆𝘂𝗺𝗺𝘆 𝗼𝗿 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗱𝗼𝗻'𝘁 𝗯𝗿𝗲𝗮𝗸 𝗺𝘆 𝗵𝗲𝗮𝗿𝘁 😍😍 𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂
* **Garlic Herb Butter Steak**

_____**Ingredients:_**____

- 2 sirloin steaks, about 1-inch thick

- Salt and freshly ground black pepper to taste

- 2 tablespoons olive oil

- 4 tablespoons unsalted butter

- 3 cloves garlic, minced

- 1 tablespoon fresh rosemary, finely chopped

- 1 tablespoon fresh thyme, finely chopped

- 1 tablespoon fresh parsley, finely chopped

**Directions:**

1. Season the steaks generously with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and cook until they reach your desired doneness, about 4-5 minutes per side for medium-rare.

3. Remove the steaks from the skillet and set aside. In the same skillet, reduce the heat to low and add the butter and garlic. Cook for 1-2 minutes, until the garlic is fragrant.

4. Stir in the rosemary, thyme, and parsley, and cook for another minute.

5. Spoon the garlic herb butter over the steaks. Let the steaks rest for a few minutes before serving.

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🧚Joy 🧚 Love 🧚 Peace.. Thank God for them now ! AMEN 🙏

What would you choose 🧐🧐

🥖 Ham and Cheese Sticks 🧀

Ingredients:
- Puff pastry sheets
- Sliced ham
- Grated cheese (your choice, but mozzarella or cheddar works great)
- 1 egg, beaten (for egg wash)
- Sesame seeds or poppy seeds (optional)

Directions:
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet on a lightly floured surface.
3. Cut the pastry into strips, about 2 inches wide.
4. Place a slice of ham and sprinkle a generous amount of cheese on each strip.
5. Roll up the pastry strips carefully and place them seam side down on the prepared baking sheet.
6. Brush each stick lightly with the beaten egg. Sprinkle sesame seeds or poppy seeds on top if desired.
7. Bake in the preheated oven for 15-20 minutes or until they are golden brown and puffed up.
8. Let them cool slightly before serving. Enjoy your crispy, cheesy ham sticks!

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COCONUT BUTTER COOKIES

INGREDIENTS
4 cups all purpose/plain flour
250g butter room temperature
2 cups icing sugar
1/2 tsp salt
1/2 cup milk
1 egg
1 cup desiccated coconut
1 Tbsp vanilla extract

METHOD
*Sift together flour and salt,set aside
*Using an electric mixer,beat together butter and icing sugar until light and fluffy
*Add one egg to the butter mixture,mix until combined
*Mix milk and vanilla extract and add to the butter mixture
*Mix in flour and lastly fold in a cup of desiccated coconut
*When the dough is ready,use piping bag or cookie cutters to shape the cookies
*Bake in preheated oven @ 180degreesC for 13 to 15min or until gluten brown

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* **Raspberry and Almond Shortbread Thumbprints**

**Ingredients:**

1 cup butter, softened
⅔ cup white sugar
1 ¼ teaspoons almond extract, divided
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
1 teaspoon milk

**Instructions:**

Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C).
Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
Form dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
Enjoy!

I 𝗡𝗘𝗘𝗗 𝟭𝟬𝟬 𝗣𝗘𝗢𝗣𝗟𝗘 𝗧𝗢 𝗦𝗔𝗬 [𝗬𝗨𝗠𝗠𝗬🤩😋] 𝗣𝗟𝗘𝗔𝗦𝗘 𝗧𝗛𝗔𝗡𝗞𝗦❤
* **Easy No Bake Strawberry Cheesecake Lasagna**

**Ingredients :**

2 1/2 cups graham cracker crumbs, divided
1 stick butter, melted
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
2 (8-ounce) containers frozen whipped topping, thawed
1 (16-ounce) container fresh strawberries, divided

**Instructions :**

In a medium bowl, combine 2 cups of graham cracker crumbs and melted butter.
Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.
In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the whipped topping. Stir well to combine. Spread the mixture evenly over the cooled crust.
Set 5-6 whole strawberries aside for decoration.
Wash, hull, and slice remaining strawberries. Layer the berries evenly on top of the cream cheese mixture.
Top with the remaining container of whipped topping. Refrigerate for at least 2 hours, preferably overnight.
Top with the remaining whole and chopped strawberries, and sprinkle with graham cracker crumbs (you may not use it all), before serving.
* If your strawberries aren't sweet enough, add the 1/4 cup of sugar and 1 TBsp of lemon juice in a bowl with your sliced strawberries. Mix well and set aside. Do not forget to drain the strawberries, before you place them on.