Crispy Baked Parmesan Potatoes Recipe

Ingredients

• 2 lbs Yukon Gold potatoes, cut into wedges
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss potato wedges with olive oil until evenly coated.
3. In a separate bowl, mix Parmesan cheese, garlic powder, paprika, salt, and pepper.
4. Sprinkle the Parmesan mixture over the potatoes and toss to coat thoroughly.
5. Arrange potatoes in a single layer on the prepared baking sheet.
6. Bake for 30 minutes, then flip the potatoes and bake for another 15-20 minutes until golden and crispy.
7. Garnish with fresh parsley before serving.

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Why You’ll Love These Pink Vanilla Cake Squares

This simple yet impressive dessert offers several advantages:

• Moist and tender crumb from the perfect vanilla cake base
• Eye-catching pink color that’s completely customizable
• Easy to make with basic pantry ingredients
• Perfect for portion control with pre-cut squares

Ingredients for Pink Vanilla Cake Squares

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup whole milk
• Pink food coloring (gel recommended)

How to Make Perfect Pink Vanilla Cake Squares

1. Preheat oven to 350°F and grease a 9×13 inch baking pan
2. Whisk together flour, baking powder, and salt in medium bowl
3. Cream butter and sugar until light and fluffy
4. Add eggs one at a time, then vanilla, mixing well
5. Alternate adding dry ingredients and milk, mixing until just combined
6. Add pink food coloring until desired shade is reached
7. Pour batter into prepared pan and bake 30-35 minutes
8. Cool completely before cutting into squares

Tips for the Best Vanilla Cake Squares

For perfect results every time:

• Use room temperature ingredients for even mixing
• Don’t overmix the batter to maintain tender texture
• Start with a small amount of gel food coloring and add gradually
• Let cake cool completely before slicing for clean edges

Serving Suggestions for Pink Cake Squares

These versatile treats can be enjoyed in many ways:

• Dust with powdered sugar for simple elegance
• Top with fresh berries and whipped cream
• Drizzle with white chocolate ganache
• Serve alongside tea or coffee

Storage and Make-Ahead Tips

Keep your pink vanilla cake squares fresh:

• Store in airtight container at room temperature for 3 days
• Refrigerate for up to 1 week
• Freeze unfrosted squares for up to 3 months
• Bake 1 day ahead for parties – flavors improve

Why You’ll Love This Chicken Pot Pie Recipe

Unlike traditional pot pies with pastry crusts, this version features a golden biscuit topping that soaks up the delicious filling. The combination of textures and flavors makes this chicken pot pie stand out from the rest.

Ingredients for Chicken Pot Pie with Biscuit Topping

For the Filling:

• 2 cups cooked chicken, diced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 cup frozen peas
• 1 tsp thyme
• Salt and pepper to taste

For the Biscuit Topping:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 6 tbsp cold butter, cubed
• 3/4 cup buttermilk

How to Make Chicken Pot Pie with Biscuits

Step 1: Prepare the Filling

In a large skillet, sauté onions, carrots, and celery until softened. Add garlic and cook for 30 seconds. Sprinkle flour over vegetables and stir to coat. Gradually whisk in chicken broth and milk until smooth. Simmer until thickened, then stir in chicken, peas, and seasonings.

Step 2: Make the Biscuit Dough

Whisk together dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until combined. Do not overmix.

Step 3: Assemble and Bake

Transfer filling to a 9×13 baking dish. Drop biscuit dough by spoonfuls over the top. Bake at 425°F for 20-25 minutes until biscuits are golden and filling is bubbly.

Tips for the Best Biscuit-Topped Pot Pie

• Use cold butter for flakier biscuits
• Don’t overwork the biscuit dough
• Let the filling cool slightly before adding biscuit topping
• Broil for 1-2 minutes at the end for extra browning

Variations and Serving Suggestions

This chicken pot pie with biscuit crust is versatile. Try adding mushrooms, swapping chicken for turkey, or using different herbs. Serve with a crisp green salad for a complete meal.

Storage and Reheating Instructions

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish at 350°F until warmed through. The biscuit topping will soften upon storage but remains delicious.

Why You’ll Love This Corn Casserole

With just 10 minutes of prep time and simple ingredients, this corn casserole recipe delivers maximum flavor with minimal effort. The combination of whole kernel corn and creamed corn creates the perfect texture – creamy yet substantial with crispy edges.

Corn Casserole Ingredients

• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) cream style corn
• 1 package (8.5 oz) corn muffin mix
• 1 cup sour cream
• ½ cup melted butter
• 2 large eggs
• 1 cup shredded cheddar cheese (optional)

How to Make Corn Casserole

1. Preheat oven to 350°F and grease a 2-quart baking dish
2. In large bowl, mix both types of corn, corn muffin mix, sour cream, melted butter, and eggs
3. Pour mixture into prepared baking dish
4. Bake for 45-50 minutes until golden brown and set in center
5. If adding cheese, sprinkle on top during last 10 minutes of baking
6. Let cool 5 minutes before serving

Tips for Perfect Corn Casserole

For the best results with this easy corn casserole, follow these pro tips:

• Use full-fat sour cream for richest texture
• Check doneness with toothpick – it should come out clean
• Let rest before serving to allow it to set properly
• Add diced jalapeños for a spicy variation

Storing and Reheating Leftovers

This corn casserole recipe keeps well for 3-4 days refrigerated. Reheat portions in microwave or cover with foil and warm in 300°F oven for 15-20 minutes. You can also freeze baked casserole for up to 2 months.

What to Serve With Corn Casserole

This versatile side dish pairs perfectly with:

• Roasted turkey or baked ham
• Fried chicken or pork chops
• BBQ ribs or grilled meats
• Green bean casserole
• Mashed potatoes

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No-Peek Chicken Casserole

Ingredients

• 2 cups uncooked long-grain white rice
• 4 boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 ½ cups chicken broth
• 1 packet dry onion soup mix
• ½ teaspoon garlic powder
• ½ teaspoon black pepper

Instructions

1. Preheat oven to 350°F.
2. Spread rice in 9×13 baking dish.
3. Place chicken on rice.
4. Whisk together remaining ingredients and pour over chicken.
5. Cover tightly with foil and bake 1 hour 30 minutes.
6. Let rest 5 minutes before serving.