Ultimate Twice Baked Potatoes

Here's another one of my Thanksgiving favorites. For all of you that join me at my after Thanksgiving feast, you're familiar with this yumminess. Enjoy!


Ultimate Twice Baked Potatoes

"Potatoes are baked and then hollowed out. The flesh is combined with sour cream, milk, butter, green onions and Cheddar cheese, then topped with more cheese and green onions."

INGREDIENTS:
6 large baking potatoes
½ lb. bacon
1 ½ cup sour cream
1/4 cup milk
4 tablespoons butter
1 teaspoon garlic 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, dice bacon and render bacon in skillet on medium heat until evenly brown and crispy. Drain, crumble, and set aside.
4. When potatoes are fully cooked and soft, 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, garlic 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 and green onions.
5. Bake for another 15 minutes or until cheese is melted and bubbly.

Cornbread and Wild Rice Stuffing

Hi Everyone,

I know I haven't posted anything in a year, but I've been getting many requests for my famous Cornbread and Wild Rice Stuffing. So here it is and I hope you enjoy it! Happy Thanksgiving everyone!





Cornbread and Wild Rice Stuffing



INGREDIENTS:
1/2 cup uncooked wild rice
1 (14 oz) can chicken broth

1 pkg Jimmy Dean Sage Sausage
1 lb. pkg Marie Callender’s Corn Bread Mix
1/2 cup butter (1 stick)
3 stalks of celery chopped
½ of a onion chopped
½ of (16 ounce) package herb
seasoned stuffing mix
1 (14 oz) can chicken broth

DIRECTIONS:
1. Bring rice and chicken broth to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes or until rice cracks open. Drain and set aside. (You can even cook this a day ahead of time)
2. Bake Marie Callender’s Corn Bread Mix the day before according to the package. When cornbread cools, cut out half of the pan of cornbread and crumble. Leave cornbread crumble out to dry overnight.
3. In a large skillet, crumble sausage and brown. Transfer to a dish.
4. In the same skillet with the sausage drippings, melt the butter over medium heat, and saute the celery and onion until tender. Mix in cooked rice, sausage, cornbread, stuffing mix, and broth. Transfer to a lightly greased baking dish.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake 30 minutes in the preheated oven, or until golden brown.

Sab's Fried Rice Recipe

2 cups Long Grain White Rice, cooked (leftover rice, refrigerated preferrable)

2 Large Eggs

1/2 tsp Soy Sauce

1/4 tsp White Pepper

1 Tblsp Vegetable Oil

6 Tblsp Vegetable Oil

1 1/2 cups Frozen Peas and Carrots

Cooked Meat of your choice, Cubed into small pieces (BBQ Pork is my favorite)

Green onion (optional)

More soy sauce and white pepper to taste


Scramble eggs in a bowl with ½ tsp of soy sauce, 1/4 tsp white pepper, and scramble well in bowl. Then, in a big frying pan, heat ½ tsp of veg. oil. Add egg mixture to pan. DO NOT mix the egg while cooking. Instead, move the pan around in a circle and distribute the egg along all of the sides of the pan until the egg really thin along side the pan edges. Cut egg mixture in half with a spatula and flip over the to cook the other side until the egg is completely cooked. Then, take cooked eggs and put on a cutting board. Thinly slice the egg into small pieces and set aside.

Then, in the same frying pan add 6 tblsp of veg oil and heat well. Add cooked rice and fry the rice until rice is slightly browned. Then, add soy sauce to taste (add enough until rice is brown). Add frozen peas and carrots and meat and mix well until everything is heated and vegetables are cooked. Add egg. Add white pepper to taste. Garnish with green onions and serve.

Chocolate Covered Strawberries

This recipe is so easy and fun to decorate. It's definately a "No Brainer". Enjoy!

Chocolate Covered Strawberries:

Fresh Washed Strawberries
1 package of semi-sweet chocolate chips
1 cup of heavy whipping cream (unbeaten)
1 package of white chocolate chips
1 package of toffee brickle bits
1 quart freezer bag
Wax paper or parchment paper
Cooking spray

Make sure the strawberries are washed and patted dry with a paper towel. If strawberries are too moist, then the chocolate won't stick.

In a microwavable bowl, combine semi-sweet chocolate chips and 1/2 cup of whipping cream. Microwave mixture for 1 - 1 1/2 minutes or until chocolate is melted. With a whisk, carefully mix chocolate until smooth. You may add more whipping cream if the mixture is too stiff.

In another microwavable bowl, combine white chocolate chips and 1/2 cup of whipping cream. Microwave mixture for 1 - 1 1/2 minutes or until chocolate is melted. With a whisk, carefully mix chocolate until smooth. You may add more whipping cream if the mixture is too stiff.

Take the melted WHITE chocolate mixture and pour into freezer bag. Carefully cut a small corner of the bag so the white chocolate can drizzle out slowly.

Put toffee bits in a bowl and set aside.

Put wax or parchment paper on a cookie sheet and lightly spray with cooking spray. Take strawberry and dip half way into the semi-sweet chocolate mixture. Make sure it coats all around the strawberry. At this time you can either dip it in toffee bits or place on paper. Then drizzle white chocolate mixture on top of strawberry and set aside. When cookie sheet is filled, refrigerate until chocolate is solid. Serve and enjoy!

Pistachio Easter Cake

Hello again, and thanks for viewing this blog. Above is a picture of an Easter Cake I made over the holiday. The recipe is so easy, there's no need for a video. Hope you try it and enjoy!

Cake:
1 box of Duncan Hines Yellow Cake Mix
1 box of Jello Pistachio Pudding Mix
4 large eggs
1/3 cup vegetable oil
1 cup of water

Frosting:
2 sticks of butter (room temperature)
4 cups of confectioners sugar
2 tsp. vanilla extract
1/2 cup milk

Preheat oven to 350ºF. Grease and flour 10-inch Bundt Pan.
Combine cake mix, pudding mix, eggs, water, oil and in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in almonds. Pour into pan.
Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely.

For Frosting, combine all ingredients and beat at low speed with an electric mixer. Drizzle on bundt cake.

For Decoration:
1/2 cup shredded coconut
5-7 drops of green food coloring
Malted Egg Balls

Mix coconut and food coloring together until coconut turns green. Sprinkle on top of frosted cake and decorate with malted eggs.

Lasagna Blog

Hi Everyone,

Here's a simple, easy way to assemble a lasagna. I used store bought spaghetti sauce and cooked turkey meatballs and turkey sausage ahead of time. All I had to do is cook the noodles al dente and assemble. You can also wilt the spinach in a pan with some olive oil so it won't be so bulky when assembling the lasagna. If you don't have time to wilt spinach (like I did in this video), then you can use fresh spinach or well dried/drained frozen spinach. The fresh spinach will wilt down during the cooking process.

The ricotta cheese mixture I used is 16 oz. of ricotta cheese, 1/4 tsp. fresh ground nutmeg, pepper, and one beatened egg. Beat the egg in a separate bowl, add nutmeg and pepper, and mix well with ricotta cheese. The egg will make the cheese creamy to spread and the other spices makes it more flavorful.

Bake for 375 degrees for 40-45 minutes or until the cheese is melted, browned, and bubbley. Remember, that most of the items in here are already cooked so your main goal is to melt the cheese, wilt the spinach, and heat everything through.

Hope you enjoy this video and please list some friendly comments below. Happy Cooking!