Stuffed Twice Baked Potatoes....YUMMY!

This is a recipe that Stacy introduced our family to several years ago. We LOVE it and so does everybody else who tries it.


Stuffed Twice Baked Potatoes

5 baking potatoes
1/4 cup butter or margarine
2 cups shredded cheddar cheese
3/4 cup sour cream
3 T. dry Hidden Valley Ranch dressing mix (1 packet)
2 green onions, chopped

Oven Directions:
Preheat oven to 400 degrees. Wash potatoes and poke holes in them with a knife. Place them straight on the oven rack (do not cover them with foil because you want crispy skins). Bake for 1 hour. Remove from oven and reduce heat to 375 degrees. Cut each potato in half lengthwise, scoop out the middles with a small spoon and place in mixing bowl. (To save your hands from being burned, use a small hot pad to hold the potato halves when removing the middles.) Use a hand mixer to combine the middles with 1/4 cup butter and salt & pepper to taste. Stir in, with a spoon, 1 cup of the cheese, sour cream, ranch dressing mix and green onions. Spoon mixture into potato skins and place on baking sheet. Top with remaining cheese. Bake for 15 more minutes.

Microwave Directions:
Wash potatoes, poke holes in them with a knife, then wrap them in plastic wrap. Cook for however long your microwave says for baked potatoes. Then cut each potato in half lengthwise, scoop out the middles with a small spoon and place in mixing bowl (the skins will be delicate, so be careful). (To save your hands from being burned, use a small hot pad to hold the potato halves when removing the middles.) Use a hand mixer to combine the middles with 1/4 cup butter and salt & pepper to taste. Stir in, with a spoon, 1 cup of the cheese, sour cream, ranch dressing mix and green onions. Spoon mixture into potato skins and place on a microwavable plate. Top with remaining cheese. Microwave for 3-4 minutes.

*Serve as a side for grilled steak, chicken or pork.

Spicy Crockpot Chicken Tacos

4 boneless skinless chicken breasts (or about a 2 pound pork roast)
2 cans green El Pato sauce (jalapeno flavor)
1/2 cup unpacked brown sugar

Place chicken in crock pot. Mix El Pato with brown sugar and pour over the top of chicken. Cook on low 6 to 8 hours or on high for 3 to 4 hours. Chicken cooks really fast in the crockpot, so check on it after a couple of hours. When the chicken is cooked through, remove from crockpot and shred; add whatever sauce is left in the pot and mix together. Place chicken mixture on flour tortillas and top with your favorite taco toppings. This is good and easy! When I made it we had more of a chicken burrito because I didn't have smaller tortillas and I halved the recipe for our family.

Lasagna Sammy

So I saw this recipe on another blog and tweaked it a little bit for our family. It turned out so yummy. Since we've moved to Ohio, the only good food we can find is Italian food because there of the influence here. I think it's due to an Italian immigrant overflow from New York. It's been a lot of fun tasting and learning all the authenticities of real Italian food, not just the Americanized versions. Anyway, I incorporated all my new "Italian tips" into the recipe.

You will need:

1 lb. ground Italian Sausage (I prefer sweet over Hot, but either one will work well)

2 tbsp. EVOO

1 26 oz. jar of your favorite pasta sauce. ( I think the 3 cheese combo. works best for this recipe).

8 leaves fresh basil, chopped (you can used dried if you want, just make sure to rub them around in your hands to release their flavors)

15 oz. container of Ricotta cheese

1/2 cup freshly grated Parmesan (I always use Parmesano Reggiano when a recipe calls for Parmesan).

1 cup shredded mozarella cheese

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. Italian Seasoning

1 package of Garlic Roasted Ciabatta rolls and/or 1 loaf of Garlic Roasted Ciabatta Bread. Both of these can be found in the Bakery section of the grocery store.

1 ball of fresh mozarella

Nutmeg


1. Preheat oven to 375 degrees.

2. Heat EVOO in a skillet over medium heat until sausage is browned.

3. Reserve 1/4 cup Sausage.

4. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.

5. Place reserved 1/4 cup sausage, ricotta, parmesan, shredded mozarella, salt, pepper, pinch of nutmeg and Italian seasoning into a bowl and mix together.

6. Split each roll and/or loaf and bread and place on a baking sheet.

7. Spread Ricotta mixture on bread. Then top with a pasta sauce and slices of fresh mozarella cheese.

8. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with a little more parmesan cheese and serve.

Cherry Salad Mix

This is my new favorite salad to make! The flavors and bold and seem to have a party in your mouth. It's perfect for summer and I love to eat the leftovers for lunch paired with some homemade potato rolls. If you add the dressing to individual servings - it will keep longer.

You will need:
1/2 cups pecans
1 bag of Spring Salad mix
3 tbsp. sugar
1/2 cup crumbled feta cheese
1/2 cup dried cherries
1 small red onion (finely diced)

Dressing:
4 tbsp. raspberry vinegar
1/2 cup vegetable and/or canola oil
1/4 tsp. pepper
4 tbsp. sugar
1/2 tsp. hot sauce
1/2 tsp. salt
4 tbsp. parsley

1. Caramelize pecans with sugar by stirring them in a fry pan with sugar until the sugar melts. Let cool.

2. Whisk together dressing ingredients. Add dressing right before serving. Enjoy!

Mac & Cheese - grownup style

If you're in the mood for some real cheesy goodness, please skip the Kraft blue box and make this. It's delish, simple to make and downhome cozy.

You will need:

3 tbsp. butter

1/2 tsp. cayenne pepper

3 cups whole milk

3 cups sharp cheddar

salt & pepper

2 tbsp. extra virgin olive oil

3 tbsp. flour

1 tsp. paprika

1 cup chicken stock (a little pricey, but makes your food taste so much better!)

1 tbsp. Dijon mustard

1 small onion

1 lb. chicken breasts and/or tenders chopped up in bite size pieces

1 lb. macaroni elbow noodles and/or cavatapi (pictured above) corkscrew noodles

2 1/2 cups broccoli florets

• 1.Boil pasta according to directions. Making it "al dente" is a little more preferable in my opinion.
• 2. Heat a skillet over medium high heat and add the olive oil and chicken. Season it with s & p.
• 3. After a few minutes, add the onions and cook another 5-7 minutes until onions are tender and chicken is cooked through.
• 4. When your pasta has 3 minutes of cooking time left, drop your broccoli into the noodle pot.
• 5. Meanwhile, heat a sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles - then cook a minute more.
• 6. Whisk in milk and stock and raise heat a little to bring the sauce to a quick boil. Simmer sauce till thickened - about 5 minutes.
• 7. Add chicken to drained noodles and broccoli.
• 8. Add cheese to milk sauce and stir to melt it in. Stir in mustard and season sauce with s & p.
• 9. Pour sauce over chicken and broccoli and cooked pasta and stir to combine.
• After tasting this, your kids will never want the blue box again!
• Recipe taken from Rachael Ray