the ultimate twice baked potato

Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes

Ultimate Chicken Fingers

Ingredients:

3 boneless skinless chicken beasts, cut crosswise into 1/2 inch strips
2/3 cup Original Bisquick mix or Heart Smart Bisquick
1/2 cup grated parmesean cheese
1/2tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 Tbsp butter or margarine, melted

Directions:

HEAT oven to 450 degrees F. Line cookie sheet with foil; spray with w/ cooking spray. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, cheese, salt, and paprika.

DIP half of the chicken strips into egg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.

BAKE 12-14 min, turning halfway through bake time with pancake turner, until no longer pink in center.

4 servings.

Courtesy of Spiced Chefs

Chicken Caesar Wraps

Ingredients:

3 c. shredded romaine lettuce
2 c. chopped cooked chicken
4 slices bacon, cooked & crumbled
1/4 c. grated parmesan cheese
1/4 c. croutons
1/2 c. caesar dressing
4 flour tortillas
optional: ranch dressing

Directions:

1. place first 5 ingredients in large bowl. add dressing & toss lightly
2. spoon mixture into tortillas & roll-up
3. serve with ranch dressing

buffalo chicken wraps

Ingredients:

8 frozen breaded chicken breast strips (3/4 lb.)
1/4 cup mayo or red. fat mayo
1 tbsp. hot pepper sauce
2 cups shredded lettuce
4 spinach flour tortillas (8 inch)
1 large tomato, chopped
1 cup shredded cheddar cheese

Directions:

1. Bake chicken as directed on package. Meanwhile, mix mayo and hot pepper sauce until blended.
2. Place lettuce down centers of tortillas; top with chicken, tomatoes and cheese.
3. Drizzle with mayo mixture; roll up.

makes 4 wraps

baked potatoe bites

Ingredients:

1 bag small peeled white potato
1 package bacon
1 chunk of fresh parmesan cheese
sour cream
optional: chopped chives

Directions:

1. Slice potatoes & parmesan cheese very thin.
2. Layer potatoes & cheese on a plate until you have an inch high stack
3. Wrap in a 1/4 slice of bacon & place each bite into a mini muffin tin
4. Bake for 20 minutes at 350 degrees.
5. Serve immediately, with sour cream & chives

Teriyaki Kabobs

Ingredients:

2 lbs. any meat or seafood -chicken, steak, shrimp, etc.
1 cup teriyaki marinade or sauce
2 red or green peppers - cut in thick pieces
1 large onion - cut in thick pieces
1 large can (16 or 20 oz.) chunked pineapples
1/2 cup pineapple juice

Directions:

1. Drain pineapples and reserve 1/2 cup of the juice
2. Mix teriyaki sauce & pineapple juice & add meat
3. Cover and refrigerate 1-2 hours; stir occasionally
4. Thread meat, peppers, onions & pineapples on skewers.
5. Shrimp - grill for 4-5 mins each side. Do not overheat shrimp.
Steak or chicken - grill 10 mins each side until meat is cooked through.
6. Serve over rice.

Crash Hot Potatoes

Ingredients:

10-12 New Potatoes -or other small, round potato

Olive Oil
Kosher Salt

Black Pepper

any herbs/extras you like: pressed garlic, rosemary, chives, parmesan cheese, bacon bits, thyme, etc.

*serves 4

Directions:

1. Bring a large pot of salted water to a boil. Add clean potatoes and cook until the are fork-tender. Preheat oven to 450 degrees

2. Generously drizzle olive oil on a cookie sheet. Place potatoes on sheet 2-3" apart.

3. Next, grab your potato masher and gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it.

4. Brush tops of potatoes generously with olive oil mixed with the garlic. Then add a generous amount of kosher salt and pepper.

5. Next add any herb that you wish - finely chopped & preferably fresh (I used chives & bacon bits - yum!)

6. Put cookie sheet on top rack of the oven and cook for 20-25 minutes or until golden brown and crispy.

"Cook Yourself Thin" French Onion Soup

4 servings
300 calories each

1/4 cup olive oil
2 large white onions, halved lengthwise and cut into 1/4-inch-thick slices crosswise
4 sprigs fresh thyme
2 bay leaves1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup dry white wine
4 cups low-sodium chicken stock
4 (1-inch-thick) slices whole-wheat baguette
toasted and cooled
2 ounces Gruyere, shaved into paper-thin slices with a cheese plane or vegetable peeler

1. Preheat the oven to 400 degrees.
2. Heat the oil in a large saucepan over medium heat. Add the onions, thyme, bay leaves, salt and pepper, and cook, stirring occasionally, until the onions are golden (not brown) and nearly melting, about 45 minutes. Stir in wine and simmer, stirring occasionally, until reduced by half. Stir in stock and simmer, stirring occasionally, for 15 minutes.
3. Place 4 soup crocks or ovenproof bowls (no larger than 4 inches round) on a rimmed baking sheet. Place a baguette slice in each crock. Divide the soup among the bowls and top each with a single layer of cheese slices.
4. Transfer to the oven and bake until cheese melts and is golden brown in spots and soup is bubbling, about 10 minutes. Serve immediately.

Marinated Grilled Shrimp

Ingredients:

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined

Directions:

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper.

2. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
3. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
4. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Fried Raviolis

Ingredients:

2 bags frozen raviolis (any brand/variety will work; my favorite is spinach & cheese)
mayonnaise
bread crumbs
olive oil
optional: marinara sauce or ranch

Directions:

1. Cover frying pan (at least 1/2" deep) with EVOO & heat over medium-high heat.
2. Coat raviolis with mayo
3. Dip in breadcrumbs & coat well.
4. Carefully drop in pan. Cook for 3-4 minutes. Flip and cook an additional 3-4 minutes on other side.
5. Serve with bread & marinara sauce or ranch for dipping!

Rosemary Roasted Potatoes

Ingredients:

Olive Oil No-Stick Cooking Spray
3 tablespoons Olive Oil
1 tablespoon chopped fresh rosemary
1/2 teaspoon garlic powder
2 pounds potatoes, cut in half or fourths

Optional: Salt & Pepper to taste

Directions:

1. Preheat oven to 425ºF. Coat 15x10-inch baking sheet with no-stick spray.
2. Mix together oil, rosemary, garlic powder, salt and pepper in large bowl. Add potatoes. Toss well until coated. Spread evenly in prepared pan.
3. BAKE 30 to 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.

Cuban Bread

Ingredients:

5-6 cups all-purpose flour (you can substitute whole wheat flour for 1 or 2 cups)
1 tbsp. yeast
2 tbsp. sugar
1 tbsp. salt
2 cups hot water (120-130 degrees)
1 tbsp sesame or poppy seeds (optional)

Directions:

1. Mix 4 cups of the flour with the yeast, sugar and salt.
2. Pour in hot water and beat 100 strokes, or 3 minutes with a mixer.
3. Stir in the remaining flour until the dough is no longer sticky.
4. Knead 8 minutes, then place the dough in a greased bowl and cover with a damp towel.
Let rise 15 minutes.
5. Punch down and shape into two round or oval loaves. Place on a baking sheet and cut an X or a few slashes 1/2 inch deep on top with a sharp knife.
6. If desired, brush with water and sprinkle with seeds.
7. Place on the middle shelf of a cold oven. Place a cake pan of hot water on the lowest shelf.
8. Heat the oven to 400 degrees and bake 40 to 50 minutes until deep golden brown.

*Courtesy of The Busy Mom's Cookbook.

Easy Cheesy Spinach & Bacon Dip

Ingredients:

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Velveeta Cheese, cut into 1/2-inch cubes
4 oz. (1/2 of an 8-oz. pkg.) Cream Cheese, cubed
1 can (10 oz.) diced tomatoes & green chilies, undrained
8 slices bacon, cooked, crumbled

Directions:

1. Combine all ingredients & microwave for 3 minutes. Stir well.
2. Return to microwave and cook an additional 2 minutes until cheese is completely melted. Mix well.
2. Serve with tortilla or pita chips.

Barbeque Mini Meatloaves

Ingredients:

1 lb. ground beef
1 slice of bread (torn in small pieces)
1 egg
1/2 onion - finely chopped
1 tsp. garlic powder
1/2 cup barbeque sauce

optional: shredded cheese

Directions:

1. Preheat oven to 375
2. Combine beef, bread, egg, onion & garlic powder in a large bowl. Mix well.
2. Spray muffin pan with cooking spray and press beef mixture into all 12 cups.
3. Make an indentation in each loaf & drizzle on 1-2 tbsp. BBQ sauce.
4. Bake 35-40 minutes.
5. Optional: sprinkle with cheese and return to oven until cheese melts.

Classic Mini Cheeseburgers

*makes 24 mini burgers

Ingredients

1 medium onion
¼ cup chopped fresh parsley
1 ½ lb. 90% lean ground beef
2 garlic cloves, pressed
1 tsp salt
6 slices American cheese
8 hot dog buns
24 hamburger dill pickle slices (optional)

Directions:

1. Preheat oven to 450°F.
2. Finely chop onion and parsley & add beef, garlic and salt; mix well
3. Press beef mixture evenly over bottom of pan. Bake 10-12 minutes or until beef is no longer pink. Drain grease.
4. Meanwhile, cut cheese into quarters & slice the buns (be careful not to sepearte top from bottom). Then cut buns into thirds for a total of 24 square mini buns.
5. Cut beef mixture into 24 squares using a knife or pizza cutter.
6. Top each burger with one pickle (optional) and one piece of cheese.
7. Place one bun top onto each burger.
8. Cover pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.
9. To serve, place one burger with bun top onto one bun bottom using a spatula.

Meatless Quesadillas

Ingredients:

Flavored 10" (or larger) tortilla wraps
1/2 -1 can blackbeans
1/2 - 1 jar salsa
1/2 - 1 can corn
1 box spanish rice (some brands require 1 can tomatoes)
1/2 package favorite shredded cheese

optional topings: jalapenos, peppers, onions, etc.

Directions:

1. Cook spanish rice according to package
2. Warm beans, salsa and corn in frying pan
3. Add everything to warmed tortillas, top with cheese and another tortilla.
4. Cut in quarters and enjoy!

Chicken Pockets

Ingredients:
1 lrg. can Pillsbury crescent rolls
1 8 oz. can chunked chicken
1 package cream cheese
1/2 teaspoons parsley
1/2 teaspoon minced onion
Optional: 1/2 teaspoon minced garlic

Directions:
Preheat oven to 375 degrees.
Spread the crescent rolls out and break into 4 rectangles (2 crescent rolls each).
Soften cream cheese, add the chicken and spices.
Put the cream cheese mixture into each crescent roll and pull the crescent roll up around the sides to form a pocket.
Bake for 12 minutes or until golden brown.

Crab Stuffed Mushrooms

Ingredients:

1 pound large mushrooms
3-4 tablespoons butter
3 green onions, minced
1 lb. crab meat (usually 1 lb container)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Parmesan cheese
1 package cream cheese

Directions:

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside.
Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.
Melt butter in skillet; add chopped stems, minced green onions. Cook until tender.
In a bowl, combine cream cheese with seasoning and crab meat. Slowly mix in cooked ingredients. (I mix it all with my hands b/c it's easier).
Stuff mushroom caps. Sprinkle each mushroom with a little Parmesan cheese.
Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.

*Makes 16 to 20 stuffed mushroom appetizers.

Easy Pepperoni Bread

1 tube of Pillsbury French Bread dough (refrigerated section)
1 pkg pepperoni
1 pkg mozzarella cheese

1. Preheat oven according to Pillsbury directions
2. Unroll dough
3. Top with pepperoni and cheese
4. Fold lenghtwise and twist dough to seal - use toothpicks to hold it together.
5. Bake 15-20 mins until dough is golden brown.

Buffalo Chicken Pizza

*This is one of our favorites, I make it every Friday for "Pizza Night". We save about $12 a week by making this at home, rather than spending $17 at our local pizza place.

Ingredients:

1 boneless, skinless chicken breast-cut up (I cook & shred 2 at a time, and freeze the other for the following week)
1 cup buffalo wing sauce -I use Steve & Ed's brand
Pizza crust /dough -Pillsbury Pizza Crust is my favorite, but Boboli works well too.
shredded mozzarella or colby jack cheese

Optional: Blue Cheese or Ranch for dipping!

Directions:

1. Cook chicken in a frying pan & let cool
2. Preheat oven to 450 or follow directions on crust packaging
3. Spread 1/2 of buffalo sauce with a pastry brush on crust and sprinkle lightly with some of the cheese
4. Shred chicken with fingers, and mix with remaining buffalo sauce
5. Add mixture to crust and sprinkle on remaining cheese.
6. Bake 10-15 mins or until cheese is melted and edges are brown (or follow crust packaging)