Loaded Baked Potato Dip

• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 3-4 green onions, sliced (plus more for garnish)
• 2 teaspoons hot sauce
• 10 slices bacon, cooked crisp
• Salt and pepper, to taste
• Waffle fries or crinkle potato chips for dipping

1. In a medium bowl, mix together the sour cream, cheese, green onions and hot sauce.
2. Crumble 8 slices of the bacon and stir into the sour cream mixture.
3. Season with salt and pepper to taste.
4. Refrigerate at least one hour before serving. Garnish with the remaining bacon (crumbled) and additional green onions, if desired)
5. Serve at room temperature with warm waffle fries or crinkly potato chips

Tiffany 2014

Cinnamon Blueberry Cake

1 C soft butter
1 C sour cream
1 1/2 sugar
2 eggs
1 t vanilla
2 C flour
1/2 t baking soda
1/2 t baking powder
3/4 C chopped walnuts
1/4 C sugar
1 t cinnamon
1 3/4 C blue berries

Cream butter, sugar, eggs, sour cream,  and vanilla.
Stir in flour baking powder and baking soda.
Spread 1/2 batter in greased 9x13 baking dish
Mix nuts, sugar and cinnamon.
Sprinkle half of this mixture over batter.  Drop reamining in mounds on top and spread over the whole top.  Sprinkle blueberries on top and sprinkle remaining cinnamon sugar, nut mixture over berries.  Bake 350 degrees for 40 minutes (Frozen berries bake longer)

Chicken Roll Ups

INGREDIENTS

1 tablespoon olive oil

1 boneless, skinless chicken breast

1 (8-ounce) package cream cheese, at room temperature

1/4 cup freshly grated Parmesan

2 tablespoons chopped chives (I used green onion)

1/2 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

1 (8-ounce) tube crescent rolls

1/2 cup Italian style bread crumbs

FOR THE OPTIONAL CHEESE SAUCE

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1/2 cup milk

Kosher salt and freshly ground black pepper, to taste

1/2 cup shredded cheddar cheese, or more, to taste

INSTRUCTIONS

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

Heat olive oil in a medium skillet over medium high heat.

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before shredding.

In a large bowl, combine chicken, cream cheese, Parmesan, chives, garlic powder, salt and pepper, to taste.

Remove rolls from the can, separating them into eight triangles. Top each triangle with a heaping tablespoon of the chicken mixture.

Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10-12 minutes.

To make the cheese sauce, melt butter in a small saucepan over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes.

Serve crescent rolls immediately, drizzled with cheese sauce.

Soft Pretzels

1 Tbs active dry yeast
1 1/2 c lukewarm water
1 tsp salt
3 tsp sugar
4 c flour

Dissolve yeast in water, add salt, sugar and flour.  Knead for 5-10 min.  Add flour as needed to reduce stickiness.  Twist dough place on greased sheet and brush with beaten egg.  Sprinkle salt on top.  Bake at 425 degrees for 15 min.  Enjoy!

Sliced Baked Potatoes

8 whole Russet Potatoes, Scrubbed Clean

1/4 cup Milk

1 stick Butter, Softened

3/4 cups Sour Cream

6 slices Thin Bacon, Fried Crisp And Chopped

1/2 cup Grated Cheddar-jack Cheese

 Salt And Pepper, to taste

 Seasoned Salt, To Taste

2 whole Green Onions, Sliced

Preparation Instructions

Preheat the oven to 375 degrees. Place the potatoes on a baking sheet and bake for 30 to 35 minutes, or until the potatoes are tender and the skins are slightly crisp.

On a cutting board, cut off the very end pieces of each potato, then slice the potato into 3 to 4 equal slices. Lay the slices flat and use a round cutter or a spoon to remove most of the insides. Leave a very thin rim of potato around the edge for structure. As you go, dump the insides into a mixing bowl with the butter and sour cream.

Add milk and mix the potato mixture together until smooth. Add bacon, salt, pepper, seasoned salt, and cheese, and mix together. Taste and make sure the mixture is seasoned adequately.

Use a scoop or spoon to fill the potato slices with the potato mixture. Slightly mound the mixture in the slices, as it will settle after baking. Top with additional cheese if desired, and bake at 375 for 8 minutes, or until the cheese is melted. Turn on the broiler and broil for 3 to 4 minutes, watching very carefully so you won't burn them.

Remove from oven and let sit on the baking sheet for at least 10 minutes before removing with a spatula and serving. (Note: Filling will be soft, so the longer they sit after baking, the easier they'll be to remove.)

Can make these well in advance and keep in the fridge or freezer, unbaked!

Snowball Cookies :)

1 cup butter or margarine

1/2 tsp. salt

4 Tbsp. brown sugar

2 Tbsp. cornstarch

2 cups flour

1 cup chopped walnuts or pecans

Cream the butter, salt, and brown sugar together.  Add the remaining ingredients.  Roll into 1 inch balls.  Bake slow at 250 degrees for 1 hour.  They will raise slightly.  When cooked roll in powdered sugar 2 or 3 times.

Tiffany

2014

Crockpot Hot Spiced Apple Cider Recipe

1/2 Gallon apple cider

1/2 cup Orange juice

1/8 cup lemon juice

1/2 tsp. cinnamon

1/2 tsp. ground cloves

1 tsp. nutmeg

1/2 tsp. ground ginger

1/2 cup granulated sugar

2 sticks cinnamon

 

Mix all ingredients in a 4-quart crockpot.  Simmer on low for 2-3 hours, stirring occasionally.  Cider will keep in the crockpot for several more hours.  If you do not consume all of the cider, allow to cool and transfer to a pitcher.  Store in the refrigerator and rehear cups of cider as needed.

Tiffany

2014

Taken from http://superheroesandteacups.com