For those of us fortunate enough to not be sick or have sick family members, one of the trickiest parts of staying home for so many weeks in a row is figuring out what to make for the countless meals we’re having in our own kitchens lately.
Here are two more recipes Shannon asked friends to send to her as she has compiled her own revolving list of Quarantine Comfort Foods.
Holly’s Seasoned, Roasted Potatoes
Ingredients:
- Washed red potatoes, cut into 1-inch cubes
- Olive oil
- Sea Salt
- Pepper
- Dill
- Garlic Powder
Directions:
Cut up washed red potatoes in 1” cubes. Toss with olive oil, sea salt, pepper, dill, and a touch of garlic powder.
Bake at 400 degrees for about 45 minutes, then broil till crispy on edges (about 2 minutes).
Mama note: Holly says she likes these potatoes alone, but her daughter Mary Claire eats them with ketchup (kinda like fries!)
Holly’s Pineapple Upside Down Cake
Ingredients:
- 1 yellow Jiffy Cake mix
- 1/2 cup brown sugar (Make sure to pack it to the 1/2 cup level.)
- 1 can crushed pineapple
- 1/4 cup butter or margarine
Directions:
Pre-heat oven to 350 degrees.
Melt butter into 9-inch round pan, allowing the butter to swirl up onto the sides.
Sprinkle brown sugar onto bottom of pan.
Drain pineapple and spread over bottom of pan.
Spread cake batter in pan.
Bake 40 minutes, or until toothpick inserted comes out clean.
Serve and enjoy!
