Twice Baked Potatoes, Family Size :)

Although I know football season just ended-- there is ways the next season... football, baseball, hockey, the olypics, and because it goes well with beer.  The twice baked potatoes featured here are easy, fast, and fool-proof!  The simple and universals approach for these means that even people who think they don't like potatoes will love these ;) Enjoy

Ingredients:

5 baking potatoes

1/2c bacon bits
3/4c moterilla cheese
1/4c milk
black pepper and seasonings to taste

Serves: 5, with two per person... but you know your guest!

Time: 1 hour and 20 minutes, almost all of which is back time

These are such an easy party food- But they also go great with steak and breaded chicken!  Twice baked potatoes also freeze amazingly for the busy days of the week.


Directions:

1) Preheat the oven to 350 degrees

2) Bake five washed potatoes for 40 minutes.  Make sure you poke holes in to skin of the potatoes in several places first to avoid having to clean up an explode potato from your oven!

3) Grate or slice cheese and mix with bacon and milk. The milk is a healthier version of the butter you usually see in recipes like this :)

4) Once the potatoes are cook enough to touch-- cut them in half longways (as shown in the image to the right).

5) Scoop out the soft potato centers and add them to your bacon bit  mixtures.

6) With a serving fork or potato smasher, mix the potato thoroughly with  the bacon bit mixture.

7) Re-fill the potato skins with the bacon bit mixture to just over the hight of the potato skin-- this will help make the potatoes look decadent AND it will make sure you use up your ingredients  evenly ;)

8) Place the filled potato skins on a backing sheet and return to the oven for 30 minutes, if a crisp top is desired.  The crisp top is highly recommend! 

9) Serve hot!

Cost:

Potatoes       $1.50
Bacon bits    $1.00
Milk                $0.15
Cheese         $0.75
Total              $3.40
Per serving   $0.68

Sunday Upsidedown Cinnamon Rolls!

Especially on rainy days, baking fresh cinnamon rolls is the perfect way to spend a Sunday!  This is another one of my husbands recipes.  Just like all his cakes-- Upsidedown is the way it's done!

Ingredients:
Dough:
2c warm water
1/2c sugar
1tbs yeast (or one package)
1tbs salt
1 egg
1/2c vegetable oil
7c flour

Filling:
3/4c butter, melted
1c  sugar (brown is best, used white with a tea spoon molasses)
2tbsp cinnamon
¹⁄2c raisins 

Topping (pan bottom):

1c crushed pecans
4 tsp honey
1 1/2c butter 
1c sugar (brown is best)

Crush Pecans coarsely, add melted butter & sugar and honey mix.  Should sparsely cover pan bottom.  It won't be a solid layer of nuts but the butter, honey and sugar should make a thin layer 1-2 mm thick.

Serves: 15 people
Time: 2 hr

Directions:

1) Dissolve yeast and warm water in a very large mixing bowl for about 5 minutes.  Add about two pinches of sugar to help the yeast out.

2) Add the rest of the sugar and water stir. This is a good step to move to a mixer with a dough hook if you have one.  Or you can stirr with a wooden spoon.

3) Beat the egg in a separate bowl, then add it to the yeast and sugar.  It won't mix properly with just the dough hook which is why it needs to be beaten first.

4) Add the oil to the sugar mixture.

5) Gradually mix in flour and salt to the liquid mixture. You might not need the entire amount of flour. Add flour until dough begins to move away from sides of bowl and is soft but manageable.  Take it slow!  The dough should look soft but not soupy.  It won't look like bread dough it will be far softer.

6) Cover dough and let rise until doubled. This will take some time, and is temperature dependent so it's difficult to estimate.

7) Punch dough down and divide in half. (See the picture to the right.)  The dough wants more flower--So be generous!  It will take quite a bit more flower to mange touching the dough, as much as a cup maybe needed for handling.

8) Roll out one half into a rectangle, be generous with the flower, execs will just fall off so don't be stingy.  Flower your hands generously as well.

9) Combine filling ingredients except raisins. Spread evenly over rectangle with rubber spatula. Sprinkle evenly with raisins if desired.

10) Roll up dough, beginning at long end. Pinch ends to seal. Using thread or dental floss, slice into rolls, about 14. Place cut side down in a greased pan.  Cutting with a spatula works well too.  The rolls will be very soft.  They may look like just lumps when they are in the pan.  Try and have the sliced edge down.  It may not look like it makes a difference with this dough, but it will once it bakes.  The rolls will tolerate a fair bit of abuse, try to be fast so they don't spread out.

11) Repeat with remaining half of dough and filling.

12) Cover and let rise until doubled.












13)Crush Pecans coarsely, add melted butter & sugar and honey mix.  Should sparsely cover pan bottom.  It won't be a solid layer of nuts but the butter, honey and sugar should make a thin layer 1-2 mm thick.

15) In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; then, add vanilla extract, and beat just until combined. Use immediately.

And now... the series shots of the construction of these beauties!!!

14)  Bake at 350 for 20-30 minutes. Time varies from oven to oven. Check at earliest time to prevent over browning.

15) Let cool upside down on a cutting board, (as pictured above).  Enjoy while fresh!

Cost:

yeast                                1.20
salt                                  0.10
vegetable oil                   1.35
flour                                1.50
cinnamon                         0.10
raisins                              0.35
eggs                                 0.34
crushed pecans                0.76
honey                               0.15
butter                               1.00
sugar                                1.50                   
Total                               $8.30
Per Roll                         $0.55

Cheesy Easy Party Poppers!

Parties are definitely happening this time a year-- and warm treats are always a big hit.  This recipe is a super easy and fast guest favorite. As much as I am usually a fan of doing things from scratch, that isn't always the best plan with the holiday bustle... So enjoy this Party Poppers right out of something you would except from a 1950's kitchen!

Ingredients:

 12 slices of cheddar cheese
2-3 slices of smoked turkey sandwich meat
(Depending on thickness)
1 roll of Ready-to -Bake Biscuits
That's it!

Serves: 12 poppers... But VERY easy to scale up ;)

Time: 18 min, with 12min  of that being the baking!

Directions:

1) Pre slice the cheddar cheese into slivers that can easily be rolled into the biscuits... The size will depend on the biscuits you buy.  The slicing of the turkey is the same.

2) Assemble cheddar cheese and turkey into the biscuit, pinching shut each one to create a roll.

3) Place on a baking sheet and bake at 350 degrees for 12 minutes.  Serve hot!

And that's it!!

Cost:

Biscuits    $1.35

Cheese     $0.35

Turkey     $0.80     

Total        $2.50 

I recommend serving with BBQ, or the Honey Hot Sauce as featured next ;)

Comfort Food For the weekdays: Itlain Sausage in Angle Hair Pasta

Pasta is one of those dishes that can be quick and pretty good, or slow and Mama Mia good.   I offer a weeknight compromise: Quick pasta, slow rest-of-the-ingredients, and dinner is served on time!

Ingredients:

1lb Italian sausage
1 red onion
4tbs olive oil
1 jar red sauce
2tbs basil
1tbs oregano
1tsp black pepper
1/2 package angle hair pasta

Serves: 4+

Time: 35min

Directions:

1) Start boiling the water.  You will need about 4 cups.  Feel free to add a little salt and olive oil as well, as discussed in prior posts :)

2)Add the olive oil to the pan and turn onto medium heat.  Give extra time to warm up if using an electric oven.

3) Add all the sausage, pre-chopped or separated in the pan.  I prefer to separate in the pan, personally.  Also add your sliced onions at this time.

4) If you choose to use all the spices listed, add them now, so they have time to soften and mellow.  If you are using less spices than listed above, you may want to add them later on so they will taste more potent. Yes, spices are always optional.  Well... usually.

5) While you are cooking the meat thoroughly, and keeping a close eye on it, add the pasta to the boiling water.

6) Add most of the the jar of red sauce to the pan.*

*The reason for "most of the jar" is you may want to save a little out for making pizza!  Its super easy to do with pasta left overs.  Just save a little of the sliced onion, and a little of the meat too-- all in separate baggies of course.  We will come back to this at a later post ;)

7) Angle hair pasta cooks quickly, making it both elegant and time efficient.  After about 5 to 7 minutes, you should be prepared to drain the pasta and add it directly to the pan of yummy stuff.

8) Mix everything well and serve hot!

Cost:

Italian sausage    $3.56
red onion            $0.50
olive oil              $0.20
red sauce            $2.00
spices                 $0.35
pasta                   $0.50      
Total                  $7.11
Per serving         $1.77

Whole Wheat Banana Bread with Sunflower Seeds!

Banana bread is always a classic, as a snack, desert, or breakfast!  However, this recipe has been update for the more health conscious.  Also- This recipe makes two to there loafs, as banana bread freezes fantastically well! I hope you enjoy this easy and tasty recipe :)

Ingredients:

3 very ripe bananas

1/3c melted butter

1c of white sugar 

(can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)

2 egg

1 teaspoon vanilla extract

1 1/2 tsp baking soda

1/2 tsp salt

2 1/2 cups of whole wheat flour

1c unsalted sunflower seeds, shelled

Time:

Make the dough   7min

Bake                  45-60 min

Total                 About an hour

Serves: Varies

Although I did make this recipe in a mixer, that is far from necessary with this recipe. However, if you do not have an electric mixer of some kind, hand held or otherwise, then you would want to pre mash, shift and melt ingredients.

Directions:

1) Preheat the oven to 350°F 

2) In a mixing bowl, add the ingredients, except the baking soda and the sunflower seeds.  You actually don't need to pre melt the butter, or smash the bananas, but you are welcome to.

3) Grease the baking dish.  I prefer more smaller loafs, but it is your personal preference. mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.

4) Carefully add the baking soda to the mix, covering as much of the surface as possible with the baking soda. Mix into the dough.

5) Add about 3/4c of the shelled and unsalted sunflower seeds to the mix, and mix in as well.  Keep a 1/8c of sunflower seeds to the side to decorate the loafs. 

6) Fill baking dish 1/2 to 2/4 full of the dough and back for 45 min to an hour. Add the sunflower seeds to the top of the loafs-- Just for fun!

7)  Remove from the oven when the loaf is firm and a slightly darker brown, and let rest on it's side.  This will help with the removing of the bread later.

8) Once cool- remove the loafs.  Serve as is or warmed up!  Wrap whatever is left in aluminum foil before freezing.  I hope you enjoy!

Cost:
bananas              $0.60
flour&sugar         $1.00
butter                  $0.30
eggs                    $0.30
sunflower seeds  $0.70
baking soda        $0.10
vanilla                  $0.10
salt                      $0.01       
Total:                  $3.11
Makes three small loafs :)

Almond Stirr Fry

So the beauty of stir fry is its versatility.  Hence the million and one recipes on the internet... This is the ONLY recipe I know of that includes whole almonds as the major source or protein.  

(Broccoli is also a source of protein as well, and I did add one small chicken tender to make my husband happy :) )

Ingredients:

1/2c   chopped broccoli

1/4c   chopped carrots

1/2c   chopped celery 

3/4c   whole roasted almonds

2 tbs  sesame seeds

1 tbs  Sriracha

1 tsp  garlic powder

4tbs   oil

3-4c  cooked white rice

1/4c  flour (OR "flat" Bisquick! See prior post)

Serves: 3-4 people

Time: 15 min

Directions:

1) Add 2 tbs of the oil, (vegetable oil works best for most Asian food, at least in my opinion), to a large skillet and heat until the oil just starts to crackle. This should take about 2 min.

2) Add your chopped veggies and seasoning to hot pan.  Cover to let the veggies steam a little-- Like 5 min.

3) Add the almonds and keep the skillet uncovered from here forward to keep the almonds from getting too soft.

4) Turn over the ingredients on medium heat for another 5 minutes or so.

5) Make a roux, pronounce "rue," from the flour and about 1/2c of warm water.  You do this by mixing the flour with the warm water vigorously, so that when you add the flour to the dish it doesn't clump. (You could also do this with old Bisquick, as mentioned earlier... although add less rather than more, as you don't want to undercut the Asian flavors.)

6) Add this roux to the veggie mix to thicken the stir fry texture.

7) Once the veggies look just under cooked, (so the carrots can have a fork almost stuck in them with ease), add the rice and the rest of the oil.

8) Work the rice into the dish until each gain of rice looks like it has delicious flavors on it!  You definitely don't want any clumps of rice.

 9) Serve HOT!



Cost:
Veggies         $0.75
Almonds       $1.00
Rice              $0.30
Oil                $0.50
Seasonings    $0.30      
Total             $2.85
Per serving   $0.72