Pumpkin Bars
Contributed By Gigi
In large bowl combine;
4 eggs slightly beaten
2 cups sugar
1 cup oil
2 cups pumpkin (2/3 of large can)
1 t vanilla
2 cups flour
1 t salt
1 t baking soda
2 t cinnamon
Mix well and pour into a ungreased 11 by 17 jelly roll pan
bake 400 for 25 to 30 minutes
Cool completely and frost
Frosting
1 cube butter ( room temp)
1 8 oz package cream cheese ( room temp)
1 t vanilla
1 box powdered sugar
Mix well and spread on cooled bars.
Thursday, December 30, 2010
Banana Bread
Melt in your Mouth Banana Bread
Contributed By Gigi
3 cups flour
2 cups sugar
1 box of 5.1 oz vanilla instant pudding
2 t cinnamon
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 cup half and half ( can use milk if you like)
1 cup oil
1 1/2 t vanilla
4 to 5 extremely ripe bananas, freeze them and then thaw to use (this makes for really moist bread).
Cinnamon sugar, for coating pan.
325 oven
Prepare 2 loaf pans by greasing and then coating with the cinnamon sugar.
Add dry ingredients to large bowl and mix.
Add milk, oil, eggs and vanilla and mix with beater or stand mixer. Batter will be slightly thick. Add thawed bananas including juice from them. Mix well.
Pour into pans and bake for 1 hour 15 minutes
Cool and enjoy.
Contributed By Gigi
3 cups flour
2 cups sugar
1 box of 5.1 oz vanilla instant pudding
2 t cinnamon
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 cup half and half ( can use milk if you like)
1 cup oil
1 1/2 t vanilla
4 to 5 extremely ripe bananas, freeze them and then thaw to use (this makes for really moist bread).
Cinnamon sugar, for coating pan.
325 oven
Prepare 2 loaf pans by greasing and then coating with the cinnamon sugar.
Add dry ingredients to large bowl and mix.
Add milk, oil, eggs and vanilla and mix with beater or stand mixer. Batter will be slightly thick. Add thawed bananas including juice from them. Mix well.
Pour into pans and bake for 1 hour 15 minutes
Cool and enjoy.
Val's Lasagna
Val's Lasagna
Contributed By Val
Notes By Gigi
1/2 16 oz package Lasagna noodles
1 lb bulk Italian sausage
1 lb ground beef
1 med onion chopped
2 cloves garlic, minced
1 12 oz can tomato paste
1 28 oz can Italian diced tomatoes, Val drained hers I did not
2 t sugar...I left out
2 t salt
1 1/2 t basil leaves
1/2 t crushed red pepper flakes
2 15 oz containers of ricotta cheese, I used one and a carton of cottage cheese
1 egg beaten
1 T parsley flakes
1 t salt
4 cups shredded mozzarella cheese
1 cup parmesan cheese
Cook noodles drain and rinse in cold water. In large skillet combine sausage, ground beef, onion and garlic. Cook until meat is no longer pink. Drain and stir in next 6 ingredients. Bring to a boil, reduce heat and simmer 20 minutes. In medium bowl blend in Ricotta, egg, parsley and salt. Spread a think layer of meat sauce in bottom of 9 by 13 pan. Layer 1/3 of each lasagna, sauce and ricotta mixture, mozzarella cheese and parmesan cheese. Repeat layers. Cover with foil and bake in 375 oven till hot and bubbly about 45 to 60 minutes. Let stand 5 minutes before cutting.
Contributed By Val
Notes By Gigi
1/2 16 oz package Lasagna noodles
1 lb bulk Italian sausage
1 lb ground beef
1 med onion chopped
2 cloves garlic, minced
1 12 oz can tomato paste
1 28 oz can Italian diced tomatoes, Val drained hers I did not
2 t sugar...I left out
2 t salt
1 1/2 t basil leaves
1/2 t crushed red pepper flakes
2 15 oz containers of ricotta cheese, I used one and a carton of cottage cheese
1 egg beaten
1 T parsley flakes
1 t salt
4 cups shredded mozzarella cheese
1 cup parmesan cheese
Cook noodles drain and rinse in cold water. In large skillet combine sausage, ground beef, onion and garlic. Cook until meat is no longer pink. Drain and stir in next 6 ingredients. Bring to a boil, reduce heat and simmer 20 minutes. In medium bowl blend in Ricotta, egg, parsley and salt. Spread a think layer of meat sauce in bottom of 9 by 13 pan. Layer 1/3 of each lasagna, sauce and ricotta mixture, mozzarella cheese and parmesan cheese. Repeat layers. Cover with foil and bake in 375 oven till hot and bubbly about 45 to 60 minutes. Let stand 5 minutes before cutting.
Beefy Pasta Soup
Beefy Pasta Soup
Contributed By Val
10 serving or 2 1/2 quarts, good frozen
1 lb ground beef
2 medium bell peppers. I used red cut into 1 inch chunks
1 medium onion cut into 1 inch chunks
2 cloves garlic, minced
5 to 6 cups water, I used beef broth
2 cans 14 1/2 ounces Italian diced tomatoes, undrained
1 can 6 ounces tomato paste
1 T brown sugar
2 to 3 t Italian seasoning
1 t salt
1/4 t pepper
2 cups uncooked spiral pasta
Croutons optional
In dutch oven or large soup pan cook the beef, bell peppers and onions till beef is no longer pink. Add garlic and cook 1 minute more. Drain. Add water or broth, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta and cook for 10 to 14 minutes till pasta is done, stirring occasionally. Serve topped with croutons if desired.
Contributed By Val
10 serving or 2 1/2 quarts, good frozen
1 lb ground beef
2 medium bell peppers. I used red cut into 1 inch chunks
1 medium onion cut into 1 inch chunks
2 cloves garlic, minced
5 to 6 cups water, I used beef broth
2 cans 14 1/2 ounces Italian diced tomatoes, undrained
1 can 6 ounces tomato paste
1 T brown sugar
2 to 3 t Italian seasoning
1 t salt
1/4 t pepper
2 cups uncooked spiral pasta
Croutons optional
In dutch oven or large soup pan cook the beef, bell peppers and onions till beef is no longer pink. Add garlic and cook 1 minute more. Drain. Add water or broth, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta and cook for 10 to 14 minutes till pasta is done, stirring occasionally. Serve topped with croutons if desired.
Ginger Snap Cookies
Ginger Snap Cookies
These cookies do not freeze well but they are never enough left to freeze. Megan's hubby says they are crack since once he started eating them he kept going back for more.
1/2 pound butter
1 3/4 cups sugar
1 egg
1/3 cup molasses
2 3/4 cups flour
1 1/4 t baking soda
1 3/4 t cinnamon
3 1/2 t ginger
1/2 t salt
sugar to dip into
Oven 350*
Cream together butter and sugar till fluffy. Beat in egg and molasses In another container mix flour, baking soda, spices, and salt. I use a whip. Add to butter mixture and mix. I use a cookie scoop and scoop walnut size balls then drop them into the "sugar to dip". Place on ungreased cookie sheet. Bake for 12 to 13 minutes. If you like these cookies soft in the center, remove from oven when cookie is puffed and cracked on top. If you like crisp ginger cookies bake 2 minutes longs until cookies has fallen. Allow to rest on cookie sheet 2 minutes before removing them to cooling rack. 36 cookies
These cookies do not freeze well but they are never enough left to freeze. Megan's hubby says they are crack since once he started eating them he kept going back for more.
1/2 pound butter
1 3/4 cups sugar
1 egg
1/3 cup molasses
2 3/4 cups flour
1 1/4 t baking soda
1 3/4 t cinnamon
3 1/2 t ginger
1/2 t salt
sugar to dip into
Oven 350*
Cream together butter and sugar till fluffy. Beat in egg and molasses In another container mix flour, baking soda, spices, and salt. I use a whip. Add to butter mixture and mix. I use a cookie scoop and scoop walnut size balls then drop them into the "sugar to dip". Place on ungreased cookie sheet. Bake for 12 to 13 minutes. If you like these cookies soft in the center, remove from oven when cookie is puffed and cracked on top. If you like crisp ginger cookies bake 2 minutes longs until cookies has fallen. Allow to rest on cookie sheet 2 minutes before removing them to cooling rack. 36 cookies
Shrimp and Artichoke Casserole
Shrimp and Artichoke Casserole
Contributed By Gigi
6 1/2 T butter
4 1/2 T flour
3/4 cup milk
3/4 cup cream
1/2 t salt and pepper
1/2 lb mushrooms
1 20 oz can artichoke hearts, drained
1 1/2 lb medium shrimp, cooked
1/2 cup sherry or white wine or vegetable broth. (even chicken broth will do)
1 T Worcestershire sauce
1/2 cup Parmesan cheese
Preheat oven to 375. Butter an oblong baking dish. Melt 4 1/2 T butter. blend in flour and add milk and cream. Stir constantly until thickened.
Add salt and pepper and set aside.
In remaining 2 T butter saute mushrooms for about 5 minutes. Arrange artichokes in single layer on the bottom of butter baking dish.. Scatter shrimp over them and top with mushrooms. Stir sherry and Worcestershire sauce into cream sauce and pour over contents of baking dish. sprinkle with cheese. Bake 20 to 30 minutes. Or refrigerate several hours and bake 45 minutes. 6 servings.
Contributed By Gigi
6 1/2 T butter
4 1/2 T flour
3/4 cup milk
3/4 cup cream
1/2 t salt and pepper
1/2 lb mushrooms
1 20 oz can artichoke hearts, drained
1 1/2 lb medium shrimp, cooked
1/2 cup sherry or white wine or vegetable broth. (even chicken broth will do)
1 T Worcestershire sauce
1/2 cup Parmesan cheese
Preheat oven to 375. Butter an oblong baking dish. Melt 4 1/2 T butter. blend in flour and add milk and cream. Stir constantly until thickened.
Add salt and pepper and set aside.
In remaining 2 T butter saute mushrooms for about 5 minutes. Arrange artichokes in single layer on the bottom of butter baking dish.. Scatter shrimp over them and top with mushrooms. Stir sherry and Worcestershire sauce into cream sauce and pour over contents of baking dish. sprinkle with cheese. Bake 20 to 30 minutes. Or refrigerate several hours and bake 45 minutes. 6 servings.
Beef Barley Soup
Beef Barley Soup
Contributed By Gigi
This is so good and makes 8 servings
1 T oil
1 lb beef cut into small cubes, I trim all the fat
8 cups water
2 beef boullion cubes
1/2 cup hot water
1 14 oz can stewed tomatoes
1 cup sliced carrots
1 cup chopped onions
1 cup sliced celery
1/2 cup barley
1/2 t salt
1 1/2 t pepper
In a large sauce pan heat oil, over medium heat cook beef stirring often, until browned. Add 8 cups water and bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is fork tender. With slotted spoon remove meat, cool a little until you can shred it with a fork. In hot water dissolve bouillon and add to sauce pot with stewed tomatoes, carrots, onions, celery, barley. Return meat to pan and cover simmering for 1 1/2 to 2 hours until vegetables are tender. Season to taste with salt and pepper. Can be frozen.
Contributed By Gigi
This is so good and makes 8 servings
1 T oil
1 lb beef cut into small cubes, I trim all the fat
8 cups water
2 beef boullion cubes
1/2 cup hot water
1 14 oz can stewed tomatoes
1 cup sliced carrots
1 cup chopped onions
1 cup sliced celery
1/2 cup barley
1/2 t salt
1 1/2 t pepper
In a large sauce pan heat oil, over medium heat cook beef stirring often, until browned. Add 8 cups water and bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is fork tender. With slotted spoon remove meat, cool a little until you can shred it with a fork. In hot water dissolve bouillon and add to sauce pot with stewed tomatoes, carrots, onions, celery, barley. Return meat to pan and cover simmering for 1 1/2 to 2 hours until vegetables are tender. Season to taste with salt and pepper. Can be frozen.
Wet Burritos
Wet Burrito Recipe!
Contributed By Megan
•12-16 Flour Tortillas
•3 chicken breasts (or equivelant amount in tenders)
•shredded cheese (i use the large bag of Mexican mix)
•large can of pinto beans
•large can of green enchilada sauce
•jar of salsa
•chicken broth or water
Put Chicken in deep pan or pot. Cover with 2 parts salsa, one part broth. Just enough to make a soupy consistancy. Cook on med/low until tender (easy to shred) Warm tortillas over flame until crispy then fill with chk, beans, and cheese. Roll up like a burrito, including tucking the ends in. Stuff tightly into a 13x9, cover with green enchilada sauce (should seap down between burritos to the bottom). Top with a generous amount of cheese and bake at 400 until cheese is bubbly! I warm all my ingredients to start so it doesn't have to bake as long. Also I sometimes add sliced olives, diced tomatoes, or jalepenos on top. Anything goes! Enjoy!
Contributed By Megan
•12-16 Flour Tortillas
•3 chicken breasts (or equivelant amount in tenders)
•shredded cheese (i use the large bag of Mexican mix)
•large can of pinto beans
•large can of green enchilada sauce
•jar of salsa
•chicken broth or water
Put Chicken in deep pan or pot. Cover with 2 parts salsa, one part broth. Just enough to make a soupy consistancy. Cook on med/low until tender (easy to shred) Warm tortillas over flame until crispy then fill with chk, beans, and cheese. Roll up like a burrito, including tucking the ends in. Stuff tightly into a 13x9, cover with green enchilada sauce (should seap down between burritos to the bottom). Top with a generous amount of cheese and bake at 400 until cheese is bubbly! I warm all my ingredients to start so it doesn't have to bake as long. Also I sometimes add sliced olives, diced tomatoes, or jalepenos on top. Anything goes! Enjoy!
Pork Chops with Apples & Stuffing
Pork Chops with Apples & Stuffing
Contributed by Verna
1 - Stove Top Chicken Stuffing
1 can (21 oz.) apple pie filling
6 boneless pork chops 3/4 inch thick (I used 4)
Heat oven to 375 degrees. Prepare stuffing according to directions on box.
Spread pie filling onto bottom of 13" x 9" pan (I used a 9" square pan) sprayed
with cooking spray; top with chops and stuffing. Cover. Bake 40 min. or until
chops are done (160 degrees), uncovering after 30 minutes. Enjoy!!
Substitute: skinless boneless chicken breasts.
Contributed by Verna
1 - Stove Top Chicken Stuffing
1 can (21 oz.) apple pie filling
6 boneless pork chops 3/4 inch thick (I used 4)
Heat oven to 375 degrees. Prepare stuffing according to directions on box.
Spread pie filling onto bottom of 13" x 9" pan (I used a 9" square pan) sprayed
with cooking spray; top with chops and stuffing. Cover. Bake 40 min. or until
chops are done (160 degrees), uncovering after 30 minutes. Enjoy!!
Substitute: skinless boneless chicken breasts.
Monday, July 12, 2010
Cheese Ball
Cheese Ball
Contributed By Pam
2 - 8 oz Cream Cheese
1 - 8 1/2 oz Can Crushed Pineapple (well drained)
2 - Cups Chopped Pecans
1 - Tbsp Green Onion
1 - Tsp Salt
1/2 - Cup Green Pepper (diced small)
1/2 - Cup Snipped Parsley (optional)
Soften Cheese. Add all ingredients EXCEPT 1/2 Cup Pecans and the Parsley. Mix together and form into a ball. Place covered in refrigerator overnight. 1 hour before serving roll in parsley and pecans.
Usually served on crackers. I use Ritz.
Enjoy!!
Contributed By Pam
2 - 8 oz Cream Cheese
1 - 8 1/2 oz Can Crushed Pineapple (well drained)
2 - Cups Chopped Pecans
1 - Tbsp Green Onion
1 - Tsp Salt
1/2 - Cup Green Pepper (diced small)
1/2 - Cup Snipped Parsley (optional)
Soften Cheese. Add all ingredients EXCEPT 1/2 Cup Pecans and the Parsley. Mix together and form into a ball. Place covered in refrigerator overnight. 1 hour before serving roll in parsley and pecans.
Usually served on crackers. I use Ritz.
Enjoy!!
Mexican Cake
Mexican Cake
Contributed By Pam
2 cups of flour
2 cups of sugar
2 eggs
2 tsp baking soda
20 oz can of crushed pineapple, juice and all
Mix all ingredients in a large bowl until well mixed.
Bake in a greased cake pan at 350 for 30 - 35 minutes.
Cool before frosting**
**Frosting
1 cube butter or frosting (1 stick)
1 -6 oz package cream cheese
1 Cup powdered Sugar
1 tsp Vanilla
Cream 1st 2 ingredients together
Add powdered sugar and vanilla and mix well.
Spread on cooled cake.
Yummy!! Best served cold!!
Contributed By Pam
2 cups of flour
2 cups of sugar
2 eggs
2 tsp baking soda
20 oz can of crushed pineapple, juice and all
Mix all ingredients in a large bowl until well mixed.
Bake in a greased cake pan at 350 for 30 - 35 minutes.
Cool before frosting**
**Frosting
1 cube butter or frosting (1 stick)
1 -6 oz package cream cheese
1 Cup powdered Sugar
1 tsp Vanilla
Cream 1st 2 ingredients together
Add powdered sugar and vanilla and mix well.
Spread on cooled cake.
Yummy!! Best served cold!!
Chicken With Orange Glaze
Chicken With Orange Glaze
Contributed By Tuki
Ingredients:
-2 boneless chicken breasts halves ( about ¼ pound each) thawed
-1 Tbsp margarine or butter
GLAZE
-1/2 Tsp cornstarch
-1/4 Tsp ground mustard (dry)
-1/4 Cup orange juice
-2 Tbsp orange marmalade
-1 Tbsp soy sauce
1. Cut and discard fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels.
2. Melt the margarine in the skillet over medium heat. Cook chicken in margarine for 15 minutes, turning chicken over once with tongs, until juice of chicken is no longer pink when you cut into the center of the thickest piece.
3. While the chicken is cooking, mix the cornstarch and mustard in a bowl. Stir in the orange juice, orange marmalade and soy sauce, mixing well.
4. Place the chicken on a serving plate, and cover with aluminum foil or a pan lid to keep it warm. Discard any juices left in the skillet.
5. To make the glaze, pour the orange mixture into the same skillet. Heat to boiling over medium heat, stirring constantly. Continue boiling about 1 minute, stirring constantly, until the sauce is thickened. Pour the glaze over chicken on serving plate.
****I cut my chicken into bite sized pieces, cook them and leave them in the skillet. I then make my glaze in a small sauce pan and once it thickens I pour it over my chicken pieces. I make a plain white rice and then spoon the chicken with the glaze over the rice!
Contributed By Tuki
Ingredients:
-2 boneless chicken breasts halves ( about ¼ pound each) thawed
-1 Tbsp margarine or butter
GLAZE
-1/2 Tsp cornstarch
-1/4 Tsp ground mustard (dry)
-1/4 Cup orange juice
-2 Tbsp orange marmalade
-1 Tbsp soy sauce
1. Cut and discard fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels.
2. Melt the margarine in the skillet over medium heat. Cook chicken in margarine for 15 minutes, turning chicken over once with tongs, until juice of chicken is no longer pink when you cut into the center of the thickest piece.
3. While the chicken is cooking, mix the cornstarch and mustard in a bowl. Stir in the orange juice, orange marmalade and soy sauce, mixing well.
4. Place the chicken on a serving plate, and cover with aluminum foil or a pan lid to keep it warm. Discard any juices left in the skillet.
5. To make the glaze, pour the orange mixture into the same skillet. Heat to boiling over medium heat, stirring constantly. Continue boiling about 1 minute, stirring constantly, until the sauce is thickened. Pour the glaze over chicken on serving plate.
****I cut my chicken into bite sized pieces, cook them and leave them in the skillet. I then make my glaze in a small sauce pan and once it thickens I pour it over my chicken pieces. I make a plain white rice and then spoon the chicken with the glaze over the rice!
Chili Rellano Casserole
Chili Rellano Casserole
Contributed By Joy
(3) 7 oz cans ortega whole green chilis - remove seeds and wash chilis
(1) lb. grated cheddar cheese - sharp*
(1) lb. grated monterey jack cheese*
Using 9x13 pan layer chilis and cheese - (2 layers)
Reserve 1 cup of cheese if you add the sauce see *
Add together
6 eggs, beaten and mixed in with
3 Tblsps. flour
1 cup milk
Pour egg mixture over cheese and chilis.
Bake in 350 degree oven for 65 min.
*Option Bake for 50 min. then spread 3/4 can enchilada sauce and 1 cup cheese over top and return to oven for 15 min.
*Can also use Cacique Ranchero cheese for Mexican flavor!!!
Contributed By Joy
(3) 7 oz cans ortega whole green chilis - remove seeds and wash chilis
(1) lb. grated cheddar cheese - sharp*
(1) lb. grated monterey jack cheese*
Using 9x13 pan layer chilis and cheese - (2 layers)
Reserve 1 cup of cheese if you add the sauce see *
Add together
6 eggs, beaten and mixed in with
3 Tblsps. flour
1 cup milk
Pour egg mixture over cheese and chilis.
Bake in 350 degree oven for 65 min.
*Option Bake for 50 min. then spread 3/4 can enchilada sauce and 1 cup cheese over top and return to oven for 15 min.
*Can also use Cacique Ranchero cheese for Mexican flavor!!!
Buckeyes
Buckeyes
Contributed By Jann
1 lb butter
2 lb peanut butter
3 lb powdered sugar
3 12 oz pkg chocolate chips
1/2 bar paraffin wax
· Blend peanut butter and butter
· Gradually add sugar, kneading the last bit.
· Knead about 15 minutes until blended well.
· Make into small balls
· In double boiler melt the chocolate chips and paraffin.
· Dip balls 2/3 way down into the chocolate with a toothpick.
· Cover toothpick holes over.
Contributed By Jann
1 lb butter
2 lb peanut butter
3 lb powdered sugar
3 12 oz pkg chocolate chips
1/2 bar paraffin wax
· Blend peanut butter and butter
· Gradually add sugar, kneading the last bit.
· Knead about 15 minutes until blended well.
· Make into small balls
· In double boiler melt the chocolate chips and paraffin.
· Dip balls 2/3 way down into the chocolate with a toothpick.
· Cover toothpick holes over.
Sada Cake
Sada Cake
Contributed By Jann
2 loaves frozen bread dough
1 cup sugar
cinnamon
1 pt cream
Place frozen bread dough in a greased 9x13 pan and let it rise overnight. In the morning punch down. With handle of a wooden spoon, poke holes in dough. Sprinkle with sugar and cinnamon. Pour cream over all. Bake at 350° for 30 minutes. Best when served hot.
Contributed By Jann
2 loaves frozen bread dough
1 cup sugar
cinnamon
1 pt cream
Place frozen bread dough in a greased 9x13 pan and let it rise overnight. In the morning punch down. With handle of a wooden spoon, poke holes in dough. Sprinkle with sugar and cinnamon. Pour cream over all. Bake at 350° for 30 minutes. Best when served hot.
Buffalo Dip
Buffalo Dip
Contributed by Megan
Ingredients
2 (8 ounce) packages cream cheese, softened
2-4 boneless skinless chicken breasts- shredded
1 cup ranch dressing
3/4 cup red hot sauce
Shredded cheddar cheese, you decide how much
Tostitos or fritos
Directions
In a skillet over medium heat- add cream cheese and hot sauce. Mix until cream cheese is melted. Add ranch dressing (be generous!) and shredded chicken. Combine. Pour into an oven proof dish. Spread shredded cheese* on top and bake at 350 until melted. (*Bake only if using the cheese)
Contributed by Megan
Ingredients
2 (8 ounce) packages cream cheese, softened
2-4 boneless skinless chicken breasts- shredded
1 cup ranch dressing
3/4 cup red hot sauce
Shredded cheddar cheese, you decide how much
Tostitos or fritos
Directions
In a skillet over medium heat- add cream cheese and hot sauce. Mix until cream cheese is melted. Add ranch dressing (be generous!) and shredded chicken. Combine. Pour into an oven proof dish. Spread shredded cheese* on top and bake at 350 until melted. (*Bake only if using the cheese)
Saturday, June 12, 2010
Loaded Baked Potato Salad
Loaded Baked Potato Salad
From Rachael Ray
Contributed By Megan
Ingredients:
7 pounds baking potatoes
Extra-virgin olive oil, for brushing
2 pounds bacon, cut crosswise into 1-inch pieces
2 sticks (1/2 pound) butter, softened
2 pints sour cream
Salt and pepper
1 bunch scallions, thinly sliced
1 pound cheddar cheese, shredded
Directions:
1.Preheat the oven to 400°. Pierce the potatoes with a fork; brush with oil. Bake until tender, 1 hour. Let cool, then cut into bite-size pieces.
2.In a skillet, cook the bacon until crisp, about 10 minutes. Drain.
3.In a large bowl, combine the butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions and cheese. Serve at room temperature
From Rachael Ray
Contributed By Megan
Ingredients:
7 pounds baking potatoes
Extra-virgin olive oil, for brushing
2 pounds bacon, cut crosswise into 1-inch pieces
2 sticks (1/2 pound) butter, softened
2 pints sour cream
Salt and pepper
1 bunch scallions, thinly sliced
1 pound cheddar cheese, shredded
Directions:
1.Preheat the oven to 400°. Pierce the potatoes with a fork; brush with oil. Bake until tender, 1 hour. Let cool, then cut into bite-size pieces.
2.In a skillet, cook the bacon until crisp, about 10 minutes. Drain.
3.In a large bowl, combine the butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions and cheese. Serve at room temperature