Monthly Archives: October 2013
Around The World-Dubai
Loaded Baked Potato Casserole
This is a “comfort food” recipe. Meaning that when you smell it baking in the oven, you can’t wait for it to be done, and when you eat it……oh my!
Ingredients
butter for dish
6 russet potatoes, peeled and sliced into 1/4-inch thick rounds
salt and fresh ground pepper, to taste
2 garlic cloves, minced
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
8 slices bacon, cooked to desired crispiness and crumbled
2 cups milk
1 large egg
salt and fresh ground pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Preheat oven to 375 degrees.
Rub a 13×9 baking dish with butter.
Layer half of the potato slices in dish, overlapping slightly.
Season with salt and pepper.
Sprinkle minced garlic over potatoes.
Next, sprinkle shredded cheeses and bacon.
Layer the rest of the potato slices on top, overlapping slightly.
In a separate mixing bowl, whisk together milk, eggs, salt and pepper.
Pour the milk mixture over potatoes.
Add parsley across the top.
Bake for 75 to 90 minutes, or until custard is cooked and set.
Let rest 20 minutes before cutting and serving.
Life is good, eat comfort food
Audrey~
http://diethood.com/2013/10/05/loaded-baked-potato-casserole/
Hazelnut Chocolate Cookies
I love hazelnuts!
Hazelnut Chocolate Thumbprint Cookies
Adapted from Gourmet
Makes about 2 dozen
1 almost-full cup (4 ounces) hazelnuts, toasted and skinned
2/3 cup sugar
1 cup plus 1 tablespoon flour
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1 teaspoon vanilla extract
Chocolate (2 or 3 chocolate chips would also work)
Pulse hazelnuts, sugar, matzo cake meal or flour, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extract until combined well. Chill dough, covered, until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 350°F.
Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets (though I lined mine with parchment paper, for an easier lazier clean-up). Roll dough into balls, then chill until slightly firm, about 10 minutes.
Press one piece of chocolate firmly into the top of each ball of cookie dough and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Be careful not to overbake. Transfer cookies to a rack and cool completely.
*To fill with jam instead: After balls of cookie dough have been chilled for an additional 10 minutes, make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam.
*Almond variation: The hazelnuts can also be swapped with 3/4 cup sliced almonds.
Do ahead: Cookies keep in an airtight container at room temperature 3 days.
For complete recipe, visit the link below
http://smittenkitchen.com/blog/2010/03/hazelnut-chocolate-thumbprint-cookies/
Ride’m Cowboy!
Going To Work
Bacon Cheeseburger Dip
Ingredients
1/2 pound ground beef
8 bacon strips (cut into chunks)
1/2 diced onion
1 clove garlic – chopped
4 ounces cream cheese (softened)
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
Instructions
Pre-heat oven to 350 degrees F Cook ground beef then drain Cook bacon until crispy (drain but keep 1 1/2 tablespoons grease in pan) Sauté onion and garlic in grease.
In a large bowl mix the cream cheese, sour cream, mayonnaise, cheese, Worcestershire and ketchup Add beef, bacon, onions and garlic to mixture above and stir until combined.
Pour into baking dish and bake for 15-20 minutes Enjoy!
For more information visit the link below
http://www.raininghotcoupons.com/bacon-cheeseburger-dip-recipe/#sthash.nzPryNo7.dpuf
Around The World-Egypt
Blueberry Lemon Cookies
These are delicious! I wish I had a picnic to take them to right now. The great thing is, there are so many different possibilities to add to the base recipe. They would also be really yummy with a cream cheese frosting. Try your own creation and let me know how they turn out!
Soft and Fluffy Cookie Base Recipe
•1 cup unsalted butter, softened
•1 cup granulated sugar
•2 eggs, room temperature
•1/2 tsp salt
•1/2 tsp baking powder
•1/2 tsp baking soda
•3 1/4 cups cake flour
•Mix-ins and/or extracts of your choosing
*Cake flour has a lower gluten content and allows for the light and fluffy texture of these cookies. However, you can use all-purpose flour and achieve similar results. Only use 3 cups minus 2 tbsp of all-purpose flour.
For Blueberry Lemon Cookies I chose to add:
•1 1/2 cups blueberries
•Zest of one lemon
•Juice of one lemon
•1/2 tsp cinnamon
•2 tsp pure vanilla extract
•1 cup white chocolate chips
Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. Allow dough to cool in the refrigerator for at least an hour and up to overnight. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).
Life is good, eat cookies
Audrey~
For more information visit the link below;
http://www.piarecipes.com/2013/06/blueberry-lemon-cookies.html
58 Day Dreams 