Saturday, November 19, 2011
Ultimate Twice Baked Potatoes (allrecipes.com)
4 large baking potatoes
8 slices bacon
1 cup sour cream (I did my plain yogurt substitution of 50/50 and it eased my concience. :)
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.
Tuesday, November 15, 2011
Crescent Cristo Sandwich Loaf (Pillsbury.com)
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ flaky dough sheet
2 tablespoons LAND O LAKES® Butter, melted
2 tablespoons honey
6 oz thinly sliced smoked cooked turkey breast
6 oz medium sliced muenster cheese
6 oz thinly sliced cooked ham
1/3 to 1/2 cup SMUCKER'S® Red Raspberry Preserves
2 tablespoons honey
1 tablespoon sesame seed
Heat oven to 375°F. Separate or cut dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); if using crescent dough, firmly press perforations to seal. In small bowl, mix butter and 2 tablespoons honey. Brush over dough.
Bake 8 to 12 minutes or until light golden brown; cool 15 minutes.
Grease 15x10x1-inch pan. Carefully place 1 crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 tablespoons honey. Sprinkle honey with sesame seed.
Bake 10 to 15 minutes or until crust is deep golden brown and loaf is hot. Let stand 5 minutes. Cut into 8 slices.
Wednesday, November 9, 2011
Sunday, November 6, 2011
Cornmeal-Wheat Pancakes (Taste of Home)
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1-1/2 cups buttermilk
1/4 cup canola oil
1/4 cup butter, softened
1/4 cup honey
1 teaspoon ground cinnamon
In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk and oil; add to dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
In a small bowl, combine the butter, honey and cinnamon. Serve with pancakes. Yield: 12 pancakes (1/2 cup honey butter).