NASA, London, Potatoes and Butterflies!?!

This is a quick video of me reading from a book titled “That’s A Fact Jack!”

Please click on “Watch On YouTube”, to view this video!

Potato Rounds

Come on, who doesn’t love potatoes?? Yes, you shouldn’t eat them too often, but when you do eat them, make the most of it. Maybe you’re having guests over and you want something different than the usual baked potato. With just a few ingredients, that you probably already have at home, you can make these puppies 🙂

Original recipe makes 4 servings Change Servings

4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon – cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions

Life is good, eat carbs (once in a while)
Audrey~

For the complete recipe visit this link
http://allrecipes.com/recipe/cheese-and-bacon-potato-rounds/detail.aspx

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Mashed-Potato Spring Rolls

Not a healthy food! But, hey, I’m American! Hahahaha! Sometimes a fried food really hits the spot! If you don’t like green beans (why wouldn’t you), you can exchange for another veggie.

Provided by: Food&Wine

30 mins total 0 mins prep Full Screen
Servings

David Chang took F&W’s Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, including turning mashed potatoes and green beans into this crispy canapé, a salute to the 1950s.

Ingredients

16 slice(s) of packaged white bread
1 cup(s) mashed potatoes
1/2 cup(s) thinly sliced cooked green beans
1/4 teaspoon(s) togarashi, see Note or cayenne pepper
Kosher salt and freshly ground pepper
1 large egg yolk mixed with 1 tablespoon of water
2 cup(s) vegetable oil, for frying
Warm turkey gravy and Sriracha chile sauce, for serving

Directions

1. Stack the bread in 4 piles and trim the crusts. Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.
2. In a bowl, combine the mashed potatoes, green beans and togarashi ; season with salt and pepper. Brush the edges of 4 bread rectangles with the egg yolk mixture. Shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end. Tightly roll up the bread to form a cylinder; press the ends together to seal. Repeat with the remaining bread and potato mixture.
3. In a skillet, heat the oil to 325°. Add half of the rolls and fry, turning occasionally, until well-browned, about 1 1/2 minutes. Transfer to paper towels. Repeat with the remaining rolls. Serve with gravy and Sriracha.

Life is good, try something new
Audrey~

Oh my goodness! Have a look at these pictures! This recipe is very easy and very tasty. Don’t get discouraged, there are a lot of photo’s, but the recipe itself is SUPER short, super easy.

I have put these potatoes on a bed of spinach and sprinkled the whole thing with a little balsamic vinegar, so delicious! Try it, I think you’ll love it.

Life is good, eat yummy things
Audrey~
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/