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Piglets in a Blanket
Courtesy of the pillsbury website
Ingredients
1(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls 24 fully cooked cocktail wieners
Ketchup or mustard or honey mustard
Steps
Courtesy of the pillsbury website
Ingredients
1(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls 24 fully cooked cocktail wieners
Ketchup or mustard or honey mustard
Steps
- 1Heat oven to 375°F. Grease cookie sheet. Unroll dough; separate into 8 triangles. Cut each triangle into 3 smaller triangles.
- 2Place 1 wiener on shortest side of each triangle; roll up to opposite point. Place, point side down, on greased cookie sheet.
- 3Bake at 375°F. for 11 to 15 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve with ketchup.
LSU Lemonade
(because Diva K is from Louisiana...and who doesn't like blueberries) 2 oz. vodka 1 handful blueberries 1 pinch sugar 12 oz. lemonade
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Potato Skins, from the Pioneer Woman
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- 8 whole Russet potatoes
- 4 Tablespoons Canola Oil
- 2 Tablespoons Butter
- Salt To Taste
- 1-1/2 cup Grated Cheddar Cheese
- 8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped
- 2 whole Green Onions, Sliced
- 1/2 cup Sour Cream
Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist.
Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes.
Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
Serve immediately with sour cream and green onions.
http://thepioneerwoman.com/cooking/potato-skins/
Jon Bitto's White Bean Chili (off the top of his head)
Ingredients: 3 cans white beans 2 cans Navy Beans drained and mashed 2 cans chicken stock 1 Tbsp butter 1 Tbsp oil 1 chicken bouillon cube 1 medium onion or ½ C of green onions, chopped 3 stalks celery, chopped 2 cloves garlic, minced or pressed 2 Tbsp ground cumin (adjust to taste) 3 Tbsp chili powder (adjust to taste) 1 Tbsp dry oregano 1 Tsp ground cayenne pepper (omit for milder chili) 1 to 1.25 pounds boneless, skinless chicken breasts (leftover rotisserie chicken is great) 1 block of Pepper Jack cheese cubed 1 package of Jiffy Corn Bread made to recipe Directions: 1. Cube and cook chicken if you are not using rotisserie in butter and oil in a large pot season with salt/pepper. 2. Add celery, onion and garlic and cook 5 min. 3. Mash Navy Beans (they are soft typically already) with a hand masher. 4. Drain cannellini beans. Add to pot with mashed beans, chicken stock, bouillon, cumin, chilipowder, pepper, oregano and salt. 5. Bring to boil uncovered and then reduce to a slow simmer and cover for 30 min. 6. Make Corn Bread 7. Add Pepper Jack cheese and continue to simmer covered for 30 min or longer. |
"Backfield Baked Apples"
aka Cheesecake-Stuffed Baked Apples
Recipe courtesy of Creme de la Crumb.
i used 5 large (possibly Stayman?) apples - and doubled everything for the filling. a regular recipe wasn't enough to fill the 5; the doubled recipe left me with enough to also fill a small ramekin (btw, extra cheesecake filling? not necessarily a bad thing.).
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INGREDIENTS
INSTRUCTIONS
NOTES
Recipe prep time does not include cooling time which is 1-3 hours.
aka Cheesecake-Stuffed Baked Apples
Recipe courtesy of Creme de la Crumb.
i used 5 large (possibly Stayman?) apples - and doubled everything for the filling. a regular recipe wasn't enough to fill the 5; the doubled recipe left me with enough to also fill a small ramekin (btw, extra cheesecake filling? not necessarily a bad thing.).
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INGREDIENTS
- 6 apples
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1 teaspoon cinnamon
- optional: graham cracker crumbs, caramel sauce, pecans
INSTRUCTIONS
- Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.
- In a medium bowl cream together cream cheese and sugar until smooth. Mix in vanilla, egg, and cinnamon until smooth. Fill each of the apples ⅔ full with the cheesecake mixture.
- Place filled apples on a baking sheet (make sure they aren't touching) and bake at 350 for 20-25 minutes until cheesecake filling is set. Transfer to a plate and place in the fridge until completely cooled.
- Serve apples at room temperature or chilled. If desired, top with caramel sauce, graham cracker crumbs, and pecans.
NOTES
Recipe prep time does not include cooling time which is 1-3 hours.