Potato SkinsThat classic bar food at home!!
8 large baking potatoes, baked
1/4 c. + 2 T. oil
2 T. grated Parmesan cheese
1 t. salt
1/2 t. garlic powder
1/2 t. paprika
1/2 t. pepper
1/2 lb. bacon, cooked and crumbled
2 c. cheddar cheese, shredded
sour cream
green onion, sliced
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over insides of potatoes, turn over, and brush on outside (this lets any extra oil drip out of the inside). Bake right-side up at 475 degrees F for 7 minutes; turn upside down. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. ____________________
Basic Chicken SaladWho knew it was really this easy?
1/2 c. mayonnaise
1 T. lemon juice
1/4 t. pepper
2 c. chopped, cooked chicken meat
1/2 c. almonds (or other nuts)
1 stalk celery, chopped
Mix all together; if possible, chill for several hours to let flavors blend.
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Chocolate Pecan Pie
Trevor's friend Kurt made this for our Thanksgiving dinner. I love pecans, I'm not wild about pecan pie, but this was delicious!
9" unbaked pie crust
3 eggs
2/3 c. sugar
1/2 t. salt
1/3 c. margarine, melted (uh, what's wrong with butter???)
1 c. light corn syrup
1 c. pecan halves
1-1/2 c. semisweet chocolate chips
Preheat oven to 375. Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour into pie shell. Bake until set, 40-50 mins. Cool.
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CROCK POT MASHED POTATOESA bit misleading, as they are first cooked on the stove and then kept warm in the crockpot. But they were terrifically easy to make ahead, some of the lightest, fluffiest potatoes I've ever had! I hope I remember to make these for every holiday, whether or not we have company. It was so nice to get them done and out of the way!
5 lbs. potatoes
3 cubes chicken bouillon
8 oz. carton of sour cream
8 oz. brick of cream cheese (I used light)
1 stick of butter (relax, people, it's the HOLIDAYS)
salt/pepper to taste
Boil potatoes as usual, tossing the bouillon cubes in the water as it boils. The recipe says to save some of the cooking water when the potatoes are drained.
Mash potatoes with sour cream and cream cheese, adding reserved water if necessary.
Transfer to crock pot, cover, and cook on low for 2-3 hours. Just before serving, stir in butter and season with salt and pepper to taste.