Mini Twice-Baked Potatoes

INGREDIENTS

Serves 8-10
5 pounds baby red potatoes
Olive oil
1 teaspoon salt
1 teaspoon pepper
Filling:
½ cup melted butter
1 cup sour cream
1 cup cheddar cheese, finely shredded
¾ cup bacon, diced
⅓ cup green onion, minced
1 teaspoon salt
1 teaspoon pepper
Topping:
⅓ cup cheddar cheese, divided
⅓ cup cooked bacon, divided
Garnish:
¼ cup minced chives



PREPARATION

1. Preheat oven to 425˚F/220˚C.
2. Wash potatoes thoroughly and poke holes in each potato with a fork.
3. Place potatoes in a bowl and sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
4. Place on a baking sheet covered in foil and bake for 35 minutes, or until potatoes are tender that a fork can go through the center flesh easily.
5. Let cool for 10 minutes or until potatoes can be handled comfortably.
6. Reduce oven temperature to 375˚F/190˚C.
7. Cut off tips of both ends of each potato.
8. Using a melon baller or metal teaspoon, carve out the center each potato.
9. Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
10. Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
11. Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
12. Using a small spoon, stuff each of the hollowed out potatoes with the filling.
13. Bake for 5-7 minutes.
14. Top each potato with cheddar cheese and bacon.
15. Return to oven and bake for 3-5 minutes or until cheese is melted.
16. Garnish with green onion.
17. Enjoy!

Bake & Save Beef and Cheese Rigatoni

INGREDIENTS

Yields 2 9×13 in (23×33 cm) casseroles
2 pounds ground beef
Salt & pepper
3 tablespoons salted butter
⅓ cup flour
3 cups milk
1 cup unsalted butter (2 sticks), melted
2 pounds rigatoni, cooked
4 eggs, beaten
24 ounces marinara sauce
3 cups shredded mozzarella cheese
½ cup shredded parmesan cheese


PREPARATION

1. Preheat oven to 375°F/190˚C.
2. In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
3. In the same pan, melt the butter, and mix with the flour until it forms a paste.
4. Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
5. In a bowl, mix the rigatoni with the eggs. Divide between two 9×13 inch (23×33 centimeter) baking dishes.
6. Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
7. Bake both for 30-35 minutes, or until cheese is melted and golden brown.
8. Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F/190°C for 40 minutes. Remove cover and bake an additional 10 minutes.)
9.Enjoy!

Save & Bake Chocolate Chip Cookie Dough

INGREDIENTS

Serves 30
2 cups butter, melted
2 cups packed brown sugar
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking soda
4 cups chocolate chips


PREPARATION

1. Preheat oven to 375°F/190°C.
2. In a large bowl, whisk together the butter, brown sugar, and granulated sugar until evenly combined and light in color.
3. Add in the eggs and vanilla, mixing until smooth.
4. Add the flour and baking soda, folding the mixture until it forms a smooth dough.
5. Fold in the chocolate chips until evenly combined.
6. Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper. Bake for 12 minutes, then serve!
7. To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
8. Wrap the tray with cling wrap, then freeze for up to one month.
9. To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F/190°C.
10. Enjoy now and later!

Chicken Bacon Alfredo Roll Ups

INGREDIENTS

Servings: 1
8 lasagne noodles
2 cups cooked, shredded chicken
1 lb bacon, cooked and crumbled
8 oz shredded mozzarella
Garlic Alfredo Sauce
1 Tsp garlic powder
½ tsp garlic, minced
2 cups heavy whipping cream
Pepper
Salt
Pepper
1 cup grated parmesan cheese
½ cup butter


PREPARATION

1. Preheat oven to 350ºF/ 175ºC
2. Cook the lasagna noodles until al dente, drain and rinse the noodles with cold water then lay the on a paper towel to remove excess water.
3. In a medium saucepan add butter, heavy whipping cream, and cream cheese, cook over medium heat and whisk until melted.
4. Add minced garlic, garlic powder, salt and pepper, whisk until smooth
5. Add the parmesan cheese and bring to a simmer, continue to cook for about 3-5 minutes or until it starts to thicken
6. Pour 1 cup of the alfredo sauce in a 9×13 inch pan
7. Add bacon and chicken to the alfredo sauce, mix together
8. Spread about 2 tbsp. of alfredo sauce mixture over each noodle.
9. Roll each noodle and place seam down in 9×13 pan.
10. Once they are all in the pan pour remaining alfredo mixture over the top and sprinkle mozzarella cheese over the top.
11. Cook for about 30 minutes until it is heated through and cheese bubbles and browns
12. Enjoy!

Spinach Dip–Stuffed Meatballs

Makes 15–18 meatballs

INGREDIENTS

8 oz cream cheese
¼ cup cooked spinach
1 Tbsp. garlic powder
1 cup shredded mozzarella
½ lb ground beef
½ lb ground pork
1 large egg
¼ cup parsley
½ cup Italian breadcrumbs
1 tsp kosher salt
½ tsp pepper
2 cups marinara sauce
½ lb cooked fettuccine, or your favorite pasta


INSTRUCTIONS

Mix cream cheese, spinach, garlic powder, and mozzarella until smooth.
Mix ground beef, pork, egg, parsley, breadcrumbs, salt, and pepper until evenly combined. Take a golf ball-sized handful of the meatball mixture and press it flat in the palm of your hand. Place a spoonful of the spinach dip in the center of the meat and fold the edges over the dip, sealing it and rolling into a ball. Repeat with the remaining meat and dip.
In a pan over medium-high heat, sear meatballs for about a minute, then flip.
Add the marinara sauce and mix. Cook for about 15 minutes, until meatballs are cooked through and sauce is thick. Serve with fettuccine and enjoy!

Grab And Go Breakfast Muffins

INGREDIENTS

Servings 6 large muffins
3 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
7 eggs
1 ¼ cup buttermilk
3 tablespoons butter, melted
1 cup sour cream
1 cup bacon, cooked and chopped
1 cup green onion, chopped
1 ½ cup cheddar cheese, shredded, divided

Other equipment needed:
6 cup large muffin tin


PREPARATION

1. Preheat oven to 350˚F (175˚C). Grease a 6 cup large muffin tin.
2. In a large mixing bowl whisk together flour, sugar, baking powder and salt. Set aside.
3. In a medium mixing bowl whisk together 1 egg, buttermilk, melted butter, and sour cream.
4. To the dry ingredients, fold in the wet ingredients, cooked bacon, green onion and 1 ¼ cup of the cheddar cheese until just incorporated.
5. Using an ice cream scoop, fill each cup of a prepared large muffin tin with one large scoop.
6. Using a spoon, create a well in each of the scoops, pressing the batter up against the side of the pan, making sure it is deep enough to hold an egg.
7. Crack an egg into each of the wells of batter.
8. Using two spoons, drop small scoops of batter, first around the outside of the egg, building up the outer edge of the muffin and sealing in the egg whites and yolk, and finally over the top to cover the yolk. Be careful not to apply too much pressure while dropping above the yolk or it may break.
9. Top each muffin with remaining ¼ cup of cheddar cheese.
10. Bake in preheated oven for 25-30 minutes
11. Remove from oven and allow to set 5 minutes before removing from pan.
12. Best served warm. Store leftovers in the refrigerator. Enjoy!

Chicken & Broccoli Alfredo–Stuffed Shells

INGREDIENTS

Servings: 24
2 cups rotisserie chicken, diced
2 cups cooked broccoli, cut into small florets
15 oz alfredo sauce, 1/4 cup set aside
1 cup shredded mozzarella cheese, divided
24 jumbo shells, cooked al dente


PREPARATION

1.Preheat oven to 350°F/180°C
2.In a bowl, mix chicken, broccoli, alfredo sauce, and 1/2 cup mozzarella.
3.Stuff mixture into the jumbo shells, and place in rows in a greased 9×13 glass baking dish.
4.Spread on 1/4 cup alfredo sauce and sprinkle on remaining 1/2 cup mozzarella
5.Cover with foil and bake for 30 minutes.
6.Garnish with fresh parsley.
7.Enjoy!

Chocolate Banoffee Biscuit Balls

RECIPE:
1 400g Package Digestives - or substitute Graham Crackers
1 Banana
1 Can Dulce De Leche/Toffee*
Chocolate for coating



*”Toffee”/Dulce De Leche can be purchase already prepared - or can be made at home through a process of heating Sweetened Condensed Milk - Recipes/instructions can be found online.

Crush Digestive Biscuits in a large plastic bag. Pour into a large bowl and add Banana and about half the can of Dulce De Leche. Use a fork to mash and incorporate the banana and toffee into the biscuit crumbs. Add additional Toffee as needed - just enough to coat all the biscuit crumbs without it becoming too sticky.

Form the mixture into 1 inch balls and freeze for 15 minutes until firm.

Microwave chocolate for 60 Seconds - stopping after 30 seconds to check and stir.

Remove balls from freezer and dip into the melted chocolate. Set on wax paper and sprinkle with additional biscuit crumbs (optional). Allow chocolate coating to harden (chill in fridge to speed up this process) and drizzle with additional toffee just before serving. Enjoy!

No-Bake Chocolate Cookie Cheesecake

RECIPE:
Crust-
- 24 chocolate cream cookies
- 1/3 cup butter, melted

Filling-
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 Tbsp. vanilla extract1 cup semisweet chocolate chips
- 8 oz heavy whipping cream
Crush cookies into crumbs—either in a food processor, or seal in a bag and hit with a rolling pin. Mix cookie crumbs with butter, and press into a pie dish. Refrigerate for 30 min. Meanwhile, in a bowl, beat the heavy whipping cream until it forms still peaks when you remove the beaters. In a separate bowl, beat cream cheese, butter, sugar, and vanilla until there are no lumps. Melt the chocolate chips in the microwave in 30 second intervals until smooth, and add to the mixture. Fold in the whipped cream, and spoon into the pie crust. Decorate however you want (we used chocolate syrup and piped whipped cream), and freeze for 30 minutes.

Enjoy!

Breakfast Baked Potato (Idaho Surprise)

RECIPE:

Wrap one potato in a wet paper towel and microwave 4-6 minutes per side. Remove from microwave and let cool a bit. Cut off the top and scoop out the middle. Fill the hole with shredded cheddar cheese, an egg, bacon bits, and parsley. Bake at 200°C / 400°F for 15-20 minutes or until egg is cooked to your preference.

Breakfast Baked Potato (Idaho Sunrise)
Breakfast Baked Potato (Idaho Sunrise)Full recipe: http://tastyfood2015.blogspot.com/2015/12/breakfast-baked-potato-idaho-surprise.html
Опубликовано Tasty Food 29 марта 2016 г.

Root Beer Pulled Pork

Here's the recipe: 

1 (4 lb) Pork shoulder roast
1 Yellow onion - sliced
Root Beer (about 1 Liter)
1 Bottle of your favorite barbecue sauce
8 Hamburger buns

Place the pork into a slow cooker. Add sliced onions, and add root beer until the meat is just covered.
Cover and cook on Low 7-8 hours - or High 5-6 hours. Checking occasionally.
(Times may vary depending on individual slow cooker)
Meat is done when it easily pulls apart and off the bone.
Drain root beer, shred pork, and finish with your favorite BBQ sauce. Serve over hamburger buns and enjoy!

Grilled Bacon-Wrapped Jalapeño Poppers

Here's the recipe:

Combine equal parts shredded cheese and cream cheese in a bowl. Our shredded cheese was cheddar, but you could probably use any kind of cheese and it would be delicious. That’s just how cheese is.

Set a jalapeño on a cutting board to find it’s flattest side. Make an “I” shaped cut on the opposite side (the side facing up) and scoop out all of its insides.

Fill with cheese mixture.

Wrap with bacon so that a start and end of the bacon strip are on the left and right side of the jalapeño, and 1 skewer will puncture both.

Grill covered over medium heat, on a sheet of foil to catch drippings, for about 15-20 minutes.

Beer Cheese Beer Brats

Here’s the recipe:

2 12oz Beers of Choice
5 Bratwurst
1 Cup Cream Cheese
2 Cups Shredded Cheese of Choice

Add beer and brats to sauce pan and cook on medium high heat for 10-15 minutes. Place brats on grill and cook until done (probably another 10-15 min).

With one cup of beer in the pot, add cream cheese and cheddar. Stir until well mixed.