Twice-Baked Potatoes

Common theme for potatoes: cheese and bacon. Awesomeness. I like to make these with ribs because the oven is on anyway. You do have to think ahead a bit, but it's worth it.

Twice-Baked Potatoes
Adapted from the Betty Crocker Cookbook
Serves: flexible

You'll need:
Idaho or russet potatoes (at least one per person, depending on size)
milk
butter (about 1 T per serving) (softened or melted would be helpful but I never remember to do that)
salt & pepper
grated cheddar cheese (about 1/2 c for 4 servings, but I don't measure)
bacon (2-4 strips for 4 servings, depends how much you want)

Pierce the unpeeled potatoes with a fork and bake them at 350 degrees for an hour to an hour and a half, depending on size, until they're tender all the way through.

While the potatoes are baking, fry up your bacon in a skillet until it's crispy. Drain on paper towels and crumble.

When the potatoes are done, let them sit out for a few minutes until cool enough to handle. (Or, if you're impatient like me, just use an oven mitt for this next part.) Turn your oven up to 400 degrees.

Cut each potato in half and use a spoon to scoop out all the soft insides into a bowl. Discard the peels. Using a hand mixer, beat the potatoes and add only a LITTLE milk, very GRADUALLY, using only what's necessary to get them smooth. Depending how big of a batch you're making, this may only be a few tablespoons. You want the potatoes nice and thick. Beat in the butter and salt and pepper to taste. Stir in the crumbled bacon and shredded cheese. Turn the whole thing into a casserole dish and top with a little more cheese, if you want. Bake, uncovered, at 400 degrees for 20-25 minutes until hot all the way through.

(Pictured here with BBQ Pork Ribs)

Eclair "Cake"

Ok, so it's not really cake at all. There's no flour, no eggs, no baking at all. (Yes, you read that right - NO BAKE DESSERT.) But I can't figure out a better name for it, so "cake" it shall remain. Now that you know what it's not, here's a description of what it is: layers of chocolate frosting, softened graham crackers, and cream filling that's reminiscent of an eclair, but in a casserole dish for a fraction of the effort. EASY.

Note: all pictures are of a HALF recipe, which I made in a 9x9 pan.

Eclair Cake
From: My mother-in-law, Carol

You'll need:
1/2 box graham crackers
2 sm (4 svg) boxes of instant French vanilla pudding
8 oz Cool Whip, thawed
2 1/2 c milk
1 1/2 c chocolate frosting (I highly recommend this recipe)

Fill a 9x13 casserole dish with a single layer of graham crackers, breaking up the pieces to make them fit as best you can. You may have to break off (and eat) a few corners to make them fit. It does not have to be perfect.

Mix the pudding mix and milk with an electric mixer for a couple of minutes, and then stir in the Cool Whip. Spread over the graham crackers.

Lay another layer of crackers over the top.

Frost with the chocolate icing. Hint: The first time I made this, I had trouble getting the crackers to stay put while I frosted. I recommend starting around the edges, using the frosting to "seal" the edges, and then work towards the center. And of course, thinner/fluffier frosting will be easier to use.

So now you have beautiful layers.

Put it in the refrigerator for 24 hours so the graham crackers completely soften up. I'm telling you, it's so simple, but it tastes AMAZING. And unlike many baked desserts, the leftovers keep for quite a while. :)

Onion Rings

It feels a bit wrong to label this post as a "vegetable" dish. I don't really know what nutrients are in onions to begin with, but I'm pretty sure there were none in these by the time I ate them. Maybe I should have a category called "Breaded & Deep-Fried"...

It really isn't that often that I go the whole hog and deep fry something, but if you've ever been pregnant, you understand the power of food cravings... power that will even cause you to consume food that you KNOW will give you miserable heartburn. And with no husband home this evening to tell me how gross he thinks onions are (I can't understand him), tonight was the perfect time to cave in and try making my own onion rings for the first time. Behold one of the marvels of the world.

The only problem with this recipe is that it was so easy, I will be tempted to make it FAR too often (kind of like the dangerous chocolate cake in a mug). I can't even explain just how much I adore onion rings. I have already promised myself that when I am no longer pregnant, I will make the whole recipe just for myself. Ahh, bliss.

Ten points for me for remembering to take step-by-step pictures!

Old-Fashioned Onion Rings
From: allrecipes.com

You'll need:

1 large onion, cut into 1/4" slices (I only used half the onion... I felt I was pushing my luck with the heartburn as it was)
1 1/4 c flour
1 t baking powder
1 t salt
1 egg
1 c milk
3/4 c bread crumbs (I used Italian and it was AWESOME. I also skipped the seasoned salt.)
seasoned salt, to taste
oil for frying

Heat your oil in a deep fryer (does anyone really own one of those?) or in a deep saucepan. (I heated mine on medium-low - 3 out of 10, to be exact - and it was perfect. Don't burn your oil. Yuck.)

Separate the onion slices into rings and set aside. Get out a wire rack and put some foil or wax paper under it... trust me.

In a medium bowl, mix together the flour, baking powder, and salt. Dip the onion slices in this mixture until they're coated and set aside.

Using a fork, whisk the egg and milk into the flour mixture. Dip the floured rings into the batter and place on the wire rack to set until the batter stops dripping. (This only takes a minute or two.)

Spread the bread crumbs in a shallow bowl or plate. Dip the battered rings in the crumbs and scoop the crumbs over them to coat.

Deep fry in oil for 2-3 minutes or until golden brown.

Stop drooling. Seriously.

Drain on paper towels.

Season with seasoned salt if you want. Otherwise, grab the ketchup and get busy.

Tomato Basil Parmesan Soup

I saw this on Pinterest and re-pinned it 13 days ago, and I've made it twice since then. That should tell you something. There weren't many steps along the way to take pictures of, so here's the finished bowl of soup:

This is creamy, warm, and flavorful, and perfect for a rainy day... or any day, really. Enjoy.

Tomato Basil Parmesan Soup
Adapted from: This Blog, via Pinterest

You'll need:
2 (14 oz) cans diced tomatoes, with juice (I recommend petite diced)
4 c chicken broth
1 c finely diced celery
1 c finely diced carrots
1 c finely diced onions
1 t dried oregano OR 1 T fresh oregano
1 T dried basil OR 1/4 c fresh basil
1/2 c butter
1/2 c flour
1 c Parmesan cheese
1 t salt
1/4 t black pepper
2 c half & half, warmed (original recipe recommends reducing this to 1 1/2 c. I just used 2 c whole milk instead, and it was plenty creamy)

Put the tomatoes, broth, diced veggies, oregano, and basil in your crock pot. Cover and cook on low for 5-7 hours, or until you just can't wait any more.

Make a roux: True story, I had never done this before. I felt like I was living out a Food Network fantasy. :) Sorry there are no pictures, but it's difficult to take a photo while constantly whisking...

To make the roux, melt the butter over low heat in a saucepan or large skillet. Add the flour and stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups gradually and stir until smooth. Then add the whole mixture back to the crock pot.

Add the Parmesan, salt and pepper, and warmed half & half (or milk) and stir. Cover and cook on low for another 30 minutes.

Serve with crusty bread or a grilled cheese sandwich for delicious dunking. Mmm.

Chipotle Cheeseburgers

Chipotle Dinner, Part II. My mouth waters just thinking about this sandwich... a spicy, rich pairing of two of my favorite food groups: cheeseburgers and Tex-Mex. If that sounds good to you, give this one a try.

Chipotle Cheeseburgers
Adapted from Taste of Home
Serves: 4

You'll need:
up to 1/2 an onion, diced (I used a bit less)
2 T minced fresh cilantro
1 chipotle pepper in adobo sauce
1 t onion powder
1 t garlic powder
1 t seasoned salt
1/4 t ground black pepper
1 lb ground beef
4 buns
Toppings, like tomato, lettuce, sliced cheese (I used cheddar) and... I added Miracle Whip, and it was awesome.

Combine the first seven ingredients.

Crumble the ground beef over that mixture, then dig in with your hands and mix well. Shape into four burger patties.

Whip out your gas grill, George Forman, skillet, or broiler, and cook those burgers.

Serve on buns with your choice of toppings.

I served ours with these chipotle sweet potatoes.

Chipotle Sweet Potatoes

Tonight was Chipotle Dinner night. Two awesome recipes, both from Taste of Home, with similar flavor profiles: a spicy and delicious dinner. Up first: Chipotle Sweet Potatoes.

These tasty tubers are roasted in balsamic vinaigrette and then dressed with an awesome mixture of honey, chipotle peppers, cilantro, and more vinaigrette. Hope you enjoy!

Chipotle Sweet Potatoes
From: Adapted from Taste of Home
Serves: 6-8

You'll need:
4 large sweet potatoes
2/3 c balsamic vinaigrette, divided
1/4 t salt
1/4 t pepper
1/4 c fresh minced cilantro
3 T honey
2 chipotle peppers in adobo sauce, minced

Peel your sweet potatoes and cut them into about 1/2" cubes.

Toss your sweet potatoes with salt and pepper and 1/3 cup of the vinaigrette. Spread them into a single layer on a greased cookie sheet or two.

Bake at 400 degrees for 25-30 minutes until tender, stirring once. Cool slightly. Meanwhile, whisk together the remaining vinaigrette, cilantro, honey, and peppers.

Put your potatoes in a serving bowl, pour the dressing over top, and toss to coat.

Enjoy! I served ours with these chipotle cheeseburgers... fantastic combination!

Pancakes

I debated whether or not to publish this recipe, but it has come to my attention that some people (a) actually don't know how to make good pancakes, or (b) actually buy Bisquick. Allow me to be very opinionated for a moment: Bisquick does not make real pancakes. It is expensive. You say it's convenient - I say, give this recipe a try. I guarantee you have all these ingredients in your kitchen right now, and if it takes you longer to make the batter than it does to heat the griddle, you need to get in that kitchen more often! :)

Pancakes
From: My mother-in-law, Carol, adapted from the Betty Crocker Cookbook
Makes: 8-10 6" pancakes

FIRST: PREHEAT YOUR GRIDDLE. If your griddle is still heating up while you pour the batter, you pancakes will be WEIRD.

Mix together your dry ingredients:
1 c flour
1 T sugar
1 T baking powder
1/2 t salt

Whisk in:
1 egg
2 T vegetable oil
1 c milk

(Did you notice that you only need 3 measuring cups/spoons? That makes me happy. Anything to cut down on the number of dishes!)

Pour your batter onto your PREHEATED griddle, like so.

You'll know it's time to flip when the edges are dry and the big bubbles on top are popping, like this:

Flip those babies over and use the spatula to push down on them gently. My husband, the pancake connoisseur, has reprimanded me for neglecting that little move.

In about two more minutes you have gorgeous (albeit naked) pancakes.

Let's dress those up a bit.

Breakfast for dinner - always a hit with the family! Rebecca sure likes them.

Feel free to toss in a few blueberries while your batter is on the griddle - because the only thing better than pancakes is blueberry pancakes. Or, cover and refrigerate the batter you didn't use at dinner... wait until the kiddos are in bed... and break out the chocolate chips.

Mmmm... dessert.

Hope that helped someone out there. Because life without good pancakes is no life at all.