Twice Baked Potatoes

Sorry for the long break from the blogging world. My husband and I have moved back to the Mid West and have been busy house hunting and settling into our new routines.  I wanted to blog about a bunch of new recipes I have tried, but sadly I have my camera in storage so I haven't been able to take pictures of my cooking.  I always hate cookbooks that don't include a picture of the finished product, so I will wait to post those recipes until I am reunited with my camera.  I have some pictures of recipes stored on my computer so I will be blogging about these recipes in the meantime.  Since it is now fall, I will be uploading some warm and hearty recipes great for the cooler weather. 


Let's start with an all-time favorite: Twice Baked Potatoes!  Very tasting and not too much work.  These are great to put in the freezer and then at the last minute just reheat and enjoy.  I have used these at Christmas as a starch instead of mashed potatoes. They are great paired with pork tenderloin, chicken, fish, or steak.  They even make for a nice lunch the next day. Give these a try and I am sure all of your family will be requesting you to make them again.

Twice Baked Potatoes  Yield: 8 servings


4 large baking potatoes
4 slices of bacon
1/2 cup milk
1/4 cup sour cream
2 Tbsp butter
salt and pepper to taste 
shredded cheddar cheese for topping


Wash potatoes and prick with a fork.  Bake potatoes in 375* oven for 45-60 minutes, depending on size of potatoes.  


While potatoes are baking, cook 4 slices of bacon in a skillet and drain on paper towel.


When potatoes are done, allow to cool for 10 minutes.  Cut each potato in half lengthwise.  Scoop out inside of potato leaving a little around the edges.  Place potato skins in greased baking dish. 


Mash the potato you scooped out with milk, sour cream, butter, salt, and pepper.  Add additional milk if needed.  Place the mashed potatoes back inside the potato skins.  Top with crumbled bacon and shredded cheese.  


Return to oven and cook for 10-15 minutes until cheese is melted and potato is heated through.


Helpful Tip:


If you are in a hurry, you can cook the potatoes in the microwave on a baked potato setting. Just prick with your fork and wrap the potato in a wet paper towel.  You could also cook the bacon in the microwave by placing the slices on top of 2 paper towels and topping with an additional paper towel.  Cook 3-3.5 minutes until crispy.  Mash the potatoes, scoop into skins, top with cheese and bacon crumbles, and return to the microwave for an additional 2 minutes.  

Sweet Dreams,
Cindy

Roasted Asparagus

I absolutely love roasted asparagus! So tasty and healthy.  A great side dish to any meal.  I buy a steak seasoning from Aldi called Stonemill Essentials that is amazing.  It has course ground pepper, sea salt, garlic powder, onion flakes, red pepper flakes and other flavors.  It is similar to a McCormick seasoning except you only pay $1 for 3.75 oz as compared to $2.75 for half the size.  I sprinkle it on baked potatoes, steaks, chicken, veggies, homemade croutons...everything :)

Yield: 4 servings


1 pound of asparagus (tough ends cut off)
Drizzle of olive oil
salt and pepper (or steak seasoning)


Toss asparagus with Olive oil and seasonings place on cookie sheet and bake at 400* for 25 minutes.  I like mine a little crunchy and of course the tips are my favorite part.


Enjoy as a side to any meal!

Coleslaw

I found this recipe online years ago and have been using it ever since.  It is easy to make and tastes very much like the coleslaw served at KFC.  

This recipe tastes good right away but even more amazing the next day!  I usually cut the recipe in half and still get plenty of leftovers for the week.  When I made this for our 4^th of July celebration I bought a 4lb head of cabbage and used half of it for this coleslaw, which made more than enough for 4 people.   

Yield: 7 cups of slaw.  I would guess enough to feed 10 people as a side dish. Perfect for a picnic or church pot luck!  

1/2 cup mayonnaise (I use Light Mayo)

1/3 cup sugar

¼ cup milk

2 ½ Tbsp lemon juice

2 Tbsp vinegar

½ tsp salt

¼ tsp pepper

8 cups cabbage, shredded (1 head)

1 or 2 shredded carrots

2 Tbsp mined onion

Mix all ingredients in a large bowl. 

Cover and let sit in refrigerator at least 30 minutes.  It will taste even more like KFC coleslaw the longer it rests.  You will also notice the sauce will become thinner the longer it rests, which is nice because it tastes a lot lighter than a thick, heavy, mayo rich sauce.

Serve to hungry guests!

Sweet Dreams,
Cindy