Potatoe Skins

ok... I did a LOT of cooking last weekend for the Super Bowl. I made Potatoe Skins to go with the Sandwiches I made. I LOVE potatoe skins that you get as appetizers in some restaurants. All the recipes I've found say to bake the potatoe, then cut in half and scoop out the middle for use later, but what do you use it for later??? I think it's a big waste, so this is what I do!! These are my favorite, they taste pretty much like potatoe skin appetizers, but I think they are easier! Yummmo!!!

Di's Potatoe Skins
3 or 4 medium size baking potatoes, uncooked
Olive oil
1 Tablespoon flour
1 teaspoon salt (approximate)
3/4 teasppoon garlic powder
3/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup (appox.) cooked bacon, crumble (or you could use real bacon bits)
1 cups grated cheese
Sour cream for dipping or dolloping!

Preheat oven to 350 degrees.
Wash potatoes, but leave the peel on. Then slice potatoes lengthwise in about 1/4 to 1/2 inch thick slices. Place potatoe slices in a large bowl.
In a small bowl, combine the flour, salt, garlic powder, onion powder, and pepper, stir to combine.
Next drizzle the potatoe wedges with  a good drizzle of olive oil (maybe 2 Tablespoons) toss to coat each slice. Be sure all slices are well covered.
Next sprinkle seasoning mixture over the potatoes, (I sprinkled with 1/2 the mixture, then tossed around again, then sprinkled with remaining seasoning, and tossed again) You want the seasoning all over the slices.
Spray a large cookie sheet with non-stick cooking spray. Then place the potatoe slices on the cookie sheet evenly so they are flat and not touching each other too much.
Bake for about 15 minutes, until tender when pierced with a fork. Remove from oven and top with a spoonful of cheese (so the entire slice has sprinkles of cheese). Then add a few of the bacon bits to the top.(See photo above)
Place back in oven and bake for about 3 or 4 minutes longer until cheese is melty.
Remove from oven and serve with sour cream! Enjoy!!!

Brownie covered Oreo's

I got this idea from my cute neice, Alison, who got it from this website:
 http://picky-palate.com/2010/12/06/brownie-covered-oreos/ I tried it for the Super Bowl with my saucepan brownie recipe and regular Oreo's. As you can see mine weren't too pretty because of the melty icecream, but it was GOOD. I thought it would be cute for Valentine's day with the red filled Oreo's and sprinkled on top with red sprinkles.  Instead of dipping the Oreo's in the Brownie mixture like the original recipe said, I put a small spoonful of Brownie batter on the bottom of the muffin tin and then placed an Oreo on that and then came another spoonful of brownie batter. Mine came out looking like small cupcakes or muffins, but were perfect for holding a scoop of icecream and chocolate sauce drizzled on the top, then they had the oreo cookie in the middle for a surprise. YUM!
I used my Saucepan Brownie recipe which I love and will post again for this.

Saucepan Brownies
Melt in saucepan:
1 stick of butter
2 - 1 ounce squares of unsweetened chocolate
Remove from heat and add:
1 cup of sugar
Stir then add:
2 eggs, one at a time, stir after each
Then stir in:
1 teaspoon vanilla extract
Then add:
3/4 cups flour
dash of salt
Stir till well mixed. Can add nuts or chocolate chips. Bake in greased 8 x 8 pan at 350 for 20 to 25 minutes (or until desired doneness, I like mine slightly gooey)Sometimes I like to sprinkle nuts and 1/2 cup chocolate chips on the top before baking, then when they're done I drizzle melted carmels over the top. Or drizzle with marshmellow cream and fudge frosting. Sinful.

Here is how I made my brownie covered oreos:
Preheat oven to 350 degrees
Spray a muffin pan with non stick cooking spray.
Put a spoonfull of brownie batter into each muffin cup, then place an oreo cookie on top the batter. Then comes another spoonful of brownie batter.

Bake in a 350 degree oven for about 12-15 minutes or until brownie is set, you don't want to over bake.

Mine came out looking like little muffins

I topped mine while they were still warm from the oven with icecream and chocolate fudge icecream topping. You could do with the red filled oreos and sprinkle the top with red sprinkles. Or I think any miniature candybar would be good in the middle as well. Just use your imagination!

YUMMO!

Buffalo Chicken Sandwiches

I made these for the super bowl. Jim loves hot wings, and I saw the Neely's make this on the food network, so I thought I'd give it a shot. I used Ranch dressing for the coleslaw, but you can use blue cheese dressing instead if you like, we don't like blue cheese dressing. These turned out Yummo!! but spicy, but buffalo wings are spicy right? Yum!!

Buffalo Chicken Sandwiches
4 boneless, skinless chicken breasts
Louisiana Hot Sauce
1/4 cup Olive Oil
2 Tablespoons Butter
1 small package coleslaw mix
1/2 cup ranch dressing (approximatly 1/2 cup)
Salt and pepper
sliced pepper jack or provolone cheese
Hard rolls (I like the kind you can get a walmart, perfect texture for sandwiches)

First, marinade the chicken breasts. In a small bowl whisk together 1/4 cup olive oil, and 1/4 cup hot sauce. Place chicken in a ziploc bag, then pour hot sauce mixture over the chicken, zip up the bag and mush the marinade around on the chicken. Let chicken marinade in the refrigerator for a few hours. (I put mine in the fridge in the morning, and cooked later in the afternoon) Also, if your chicken breasts are quite thick, it's better to butterfly them before marinating it. I use a sharp knife and cut through the thickest part, so you end up with 2 thinner pieces of chicken.
Make the coleslaw mixture by pouring about  1/2 cup ranch dressing over the coleslaw mixture in a large bowl. Toss to coat. Season with salt and pepper to your taste. Cover and set in fridge until ready to use.

To cook chicken, heat grill to medium/high heat. Place chicken breasts on grill and cook 7 to 10 minutes per side, depending on how thick your chicken is. I did mine about 7 minutes, and then turned, and cooked 7 minutes more. While chicken cooks on the first side, make a basting sauce by melting the 2 Tablespoons butter in a small saucepan, then whisk in another 1/4 cup hot sauce, let simmer over medium/low heat. 
When chicken has cooked on one side, turn, then baste the top with your butter/hot sauce mixture. After 7 minutes turn over one more time, and baste this side with the hot sauce, let sit for a minute more. Then remove from grill.
Cut the rolls open and toast under broiler for 2 minutes or until just starting to turn brown.
Remove and assemble sandwiches by placing 1 chicken breast on the bottom half of the roll, place a slice of cheese on the chicken , next add a spoonful or two of coleslaw, then the top half of the roll goes on next.
These were good, but spicy, just like buffalo chicken should be. Yum!

Grilled Peanut Butter and Honey Sandwiches

mmmmmmmm........ I love these Sandwiches. I learned how to do these clear back when I was a teenager. I think they were in my 'Teen magazine, or maybe it was Seventeen, anyway, one of those magazines you read all the time as a teenager. But with the weather still way cold and the sky all cloudy and gloomy, don't you crave your favorite comfort foods? This is one of my ultimate comfort foods. If you haven't ever tried these before, you just have to go give'em a try right now!! Just look at how gooey the Peanut Butter gets..... and if you want, you could put sliced bananas in it as well, if you want to be like Elvis (he liked Peanut Butter and bananas didn't he?)... but I don't care for banana's :o) Just eat them carefully, they are really gooey!

Grilled Peanut Butter and Honey Sandwiches

Ingredients:
Peanut Butter
Honey
2 slices of bread
butter

Preheat a skillet over medium heat. While pan is heating, spread 2 slices of bread with peanut butter, (be sure it's a good helping on both pieces.) Next spread 1 to 2 Tablespoons of honey on the peanut butter on 1 piece of bread, then top with the other slice.
Next, on top of sandwich, spread a thin layer of butter on top piece of bread, place in skillet- butter side down. Let cook for a minute or 2 until golden brown. While cooking spread a thin layer of butter on the top slice of bread. Then when bottom slice is golden brown, flip and cook the other side until golden brown.
Place on a plate, the peanut butter is probably running out the sides by now (if not you didn't use enough peanut butter).
Eat right away with a tall glass of milk. YUMMMMMMM!

A 2-Year-Old Cooks! How to Clone Cheesecake Factory Cheesecake

I thought this was cute!!! This made me laugh, love her mixer!!!

My version of Taco Time's Crunchy Chicken Burritos

I LOVE the crunchy chicken burritos you get at Taco Time, I was craving them and just had to get one for lunch the other day! YUM! While I was eating it and trying to decide what to have for dinner, I realized I had cooked chicken in the fridge that I needed to use up, and I just happened to have some cream cheese in there too, so why not experiment and see if I could make them myself! This is what I came up with, easy and they were pretty close only I didn't fry them, I baked them instead. These would be good cut in half or thirds and used for appetizers or since this weekend is the superbowl they would be great for munchies while watching the game!! I served mine with sourcream and salsa as a dip, but guacamole would be yummy too!
I made a similar recipe under chicken quesadillas....

Crunchy Chicken Burritos

2 cups diced cooked chicken (or 2 large cooked chicken breasts) (approximately)
1 8-oz package cream cheese, brought to room temperture
1 heaping Tablespoon diced jalepeno peppers, (I used the ones that come in the jar)
1 Tablespoon of the jalepeno juice
1/2 of a small can of diced green chilis
1/4 cup grated cheese (any kind, I used cheddar, but pepperjack would be good too)
1/2 teaspoon salt
1/4 teaspoon pepper
Burrito size flour tortilla's

Preheat the oven to 400 degrees.
In a large mixing bowl, stir the cream cheese, jalepeno juice, salt and pepper together till there are no lumps.  Add the chicken, cheese, jalepeno's and green chili's , stir to combine. Taste to see if you need more salt and pepper.
Put a spoonful or two of the chicken mixture down the middle but more towards one end of one tortilla, and fold over end and roll up like a burrito, but leave the ends open. Place on a cookie sheet that has been sprayed with non-stick cooking spray. Keep making burritoes until the chicken mixture is used up. It will depend on how full you make them as to how many you get. I made mine kind of skinny, like the ones you get at Taco Time. Brush the tops of the burritos with melted butter, or spray with a bit more non-stick cooking spray to help with browning.
Bake in a 400 degree oven for about 10 to 12 minutes or until the tortilla's start to brown and are crispy.
Serve with sour cream, salsa, or guacamole for dipping! Yum!!

**you can just use green chili peppers instead of jalepeno's, depending on how hot you like things. We like ours a bit spicy.

Scalloped Potatoes

Diet ? what diet? So much for New Years resolutions.... It's been sooo cold and gloomy, I've had to whip out my comfort food recipes, and this is one of my favorites I think. I almost forgot about this recipe! This is one of the recipes I got from my mom, I love scalloped potatoes, nothing like potatoes and a creamy cheese sauce... and I added bacon to it, I love bacon and potatoes together. This is good served with any cooked meat, I served mine with hamburger patties. Yum!

Scalloped Potatoes

2 large or 3 medium size potatoes, sliced very thin (sometimes I peel mine, sometimes I don't)
1/2 cube butter (1/4  cup)
1/4 cup finely diced onion
1/2 cup chopped, cooked bacon (i use the precooked kind, or you can use real bacon bits either)
1/4 cup flour
1 1/2 cups milk
Salt and Pepper to taste
1 can cream of mushroom soup
1 to 2 cups grated cheese

Preheat oven to 350.
Put sliced potatoes in a medium size pot and cover with water, bring to a boil, and cook for 2 to 3 minutes, then drain, they will finish cooking in the oven. Set aside.
While potatoes cook, start making the cheese sauce by melting the butter in a medium size saucepan. Add the onions and bacon and simmer for 2 to 3 minutes until the onion is crunchy tender. Add flour and whisk until combined, let cook for another minute or two. Slowly whisk the milk into the butter/flour mixture, and cook over medium heat until thickened. Then add a cup of cheese and the can of cream of mushroom soup and stir to combine and the cheese is melted. Add a dash or two of  Salt and Pepper to taste.
Spray a square casserole dish (or any smaller casserole dish) with non-stick cooking spray, and add the potatoes, you can sprinkle these with a dash or two of salt and pepper as well. Then pour the cheese sauce over the potatoes, I lift some of the potatoes up here and there so the sauce can get under them. (You can put the sauce on the potatoes in the pot before you put in the casserole dish, I just found that my potatoes break up a bit that way)
Sprinkle more cheese on the top and bake in a 350 degree oven for 25 to 30 minutes until hot and bubbly.

Serve and enjoy!! YUM!!!