Loaded Bacon and Cheddar Baked Potato Soup Loaded Bacon and Cheddar Baked Potato Soup The other week at Safeway I couldn’t pass up a 10-pound bag of potatoes that was on sale for $3. In a land where a half-gallon of milk can cost you $5, it was pretty much the deal of the century. If I wanted to avoid throwing a good portion of these into my compost, I knew I had to do something drastic. Loaded Bacon and Cheddar Baked Potato Soup Ingredients: * 8 large baked potatoes * 12 slices bacon * 2 onions, finely chopped * 4 cloves garlic, minced * 1/2 cup (8 Tablespoons) butter, cut into 8 pieces * 4 cups chicken broth * 4 cups whole milk (can also substitute cream or half-and-half for up to two cups of the milk for an even richer soup) * 2 cups cheddar cheese, plus extra for topping * salt and pepper * 1 teaspoon cayenne * 2 Tablespoons cornstarch (I like my soups VERY thick so I double this... but start off with 2 Tablespoons... you can always add more) * 1/2 cup chopped green onions * 1 pound container sour cream Directions:
Nutella embodied in a Shot It’s no secret… I’m a big fan of the Chocolate-Hazelnut flavor combination. So far I’ve used this flavor profile to make these cookies… as well as these… I’ve also used it to frost a cake… to add a little “PZAZZ!” And let’s not forget one of the best ways to enjoy this flavor combination, in the form of gelato of course! So, this weekend I decided I would use this flavor profile to bring you this week’s cocktail. Gianduia (Chocolate-Hazelnut) Shotserves 33 ounces Frangelico Hazelnut Liqueur 3 ounces Godiva Chocolate Liqueur 1.5 ounce heavy whipping creamNutella to rim the glassesMix ingredients in a cocktail shaker. Salute! Be Sociable, Share! Tagged as: Frangelico Liqueur, godiva chocolate liqueur, heavy whipping cream, nutella
Loaded Baked Potato Dip My Chief Culinary Consultant and I have been on a pretty substantial baked potato kick over the last few months. Up until recently the only way I ever made a baked potato was in the microwave. Sometimes you just can’t argue with quick and easy, right? While it takes a little bit of patience to wait for a baked potato in the oven, this dip definitely satisfies my quick and easy soft spot for microwave baked potatoes. One year ago: Seven Layer DipTwo years ago: How to Stock and Organize Your Freezer Yield: About 4 cupsPrep Time: 10 minutesTotal Time: 10 minutes Ingredients:16 ounces sour cream 16 slices (12-ounce package) bacon, cooked and crumbled 8 ounces sharp cheddar cheese, shredded (about 2 cups) 1/3 cup thinly sliced scallions or chivesDirections:Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together.
Fried Ice Cream I'm sure you are thinking about Cinco de Mayo this very minute. You should be because it's in two days. We look for any excuse to celebrate. We look for any excuse to celebrate with food. This year I thought I'd share a recipe for deep fried ice cream. This would be considered one of my "BIGS". You will need a good quality Vanilla ice cream, corn flakes, flaked coconut and cinnamon. I just happen to find New Simply Cinnamon Corn Flakes. You can, of course, use regular corn flakes. You will need to make 5 scoops of ice cream from a quart size container. Drop the scoops of ice cream onto a baking sheet lined with waxed paper. Let me tell you what you don't have time for...PICTURES. The ice cream melts too fast. Put the corn flakes in a plastic bag. Pound the corn flakes with a rolling pin or crush the corn flakes anyway you'd like...just crush them. Put the crushed corn flakes into a shallow bowl. Add 1 cup coconut. Add one tablespoon cinnamon. In shallow bowl add 2 eggs and 1 tablespoon milk.
Perfect Creamy Macaroni and Cheese I don’t think I’ve ever eaten a bad Macaroni and Cheese. Let’s face it, a plate of pasta and cheese sauce going to be pretty good no matter the recipe you start with. But when I enjoyed a bowl of the famous Beecher’s Macaroni and Cheese when I was in Seattle, I realized that macaroni and cheese could be more than just good – it could be really great. So like all food-obsessed people, I turned to the internet to find a recipe that might be a reasonable facsimile. I sampled a number of candidates (all in the name of “research”, of course :) and settled on a mature British Cheddar called “Coastal”. This isn’t the exact Beecher’s recipe, but it is certainly based on it. Experiment with your favourite cheeses and make your own signature dish. It’s handy to have a scale for this recipe, to weigh the dry pasta and cheese. Ingredients 8 oz. dry macaroni (1 2/3 cups, measured in a 2 cup glass liquid measure. Instructions Prep time: 25 min | Cook time: 20 min | Total time: 1 hour
Strawberry Margarita Jell-O Shooters Strawberry Margarita Jell-O Shooters Margarita Jell-O Shooters ~ A fun farewell to summer and a festive edition to your Sunday football tailgate party or gatherings. For another Jello shooter variation like this one, check out my Lemon Drop Jello Shooters cut into the shape of lemon wedges and my Rocky Candy Shooters shaped just like the rock candy you loved as a kid. Strawberry Margarita Jello Shooters As many of you know, my Lemon Drop Jell-O Shooters are my issued dish from my girlfriend who holds the annual tailgate kickoff amongst our friends. Now that we can finally make the next one in two weeks, she has again requested Jell-O shooters. That being the case, I opted to try what you see here. Besides how cute and fun are these? Printthis recipe Saveto recipe box Yield: Makes 24-30 Shooters Ingredients: 24-30 Strawberries Margarita Mix 1 box Strawberry Jell-O8 ounces tequila, preferably reposado or blanco6 ounce CointreauSalt for garnish Directions: Strawberry Prep: A few notes: Leave a Comment
PPQ: Blackberry Pie Bars It's my turn again for Project Pastry Queen. I flipped through the book and chose these bars immediately. I had actually made them two years ago, but adapted them to be Raspberry Pie Bars. I remember loving them, but sadly I never blogged them. I've been wanting to make them ever since, but just hadn't gotten around to it... what with all the other decadent, delicious recipes I've been making from The Pastry Queen. While these are called "pie" bars, I don't really think they were like pie. While I was tempted to recreate the raspberry bars from before, I stuck with blackberries this time. Check out Project Pastry Queen to see how everyone else liked these bars, and come back next week - we are making another bar recipe - one that I've been drooling over for years now! Crust and Topping Combine the flour, sugar, and salt in the bowl of a food processor. Reserve 1 1/2 cups of the mixture to use as the topping.
The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time:
Quick & Cheesy Chicken Pot Pie For the longest time my quick, go-to Chicken Pot Pie recipe involved canned cream of chicken soup and a homemade biscuit topping. I’m *trying* to stay away from processed foods and to feed my family more naturally, so I came up with this recipe. Which, in my mind, tastes way better then the original anyways. I simplified it with an even easier biscuit topping, using the homemade bisquick mix that I always keep on hand in my fridge. The cheesy sauce is such a breeze to make that it honestly hardly takes any longer then throwing in a can of soup, and the yummy taste and healthful benefits more then make up for it. This would be a perfect way to use up any Thanksgiving leftovers whether that be turkey, ham or vegetables. How are you going to be using up those Thanksgiving leftovers? Quick & Cheesy Chicken Pot Pie Ingredients Filling 2 cups chopped cooked chicken (or turkey, or ham)2 cups leftover, fresh or frozen vegetables Cheese Sauce Biscuit Topping Instructions