Twice Baked Potatoes RECIPE FOR TODAY

Twice Baked Potatoes

Ingredients:
8 Potatoes (large baking size)
2 sticks Butter
1 cup Sour Cream
2 cups Cheddar Cheese
1 cup Bacon (fried and crumbled into bits)
1/4 tsp Lawry’s Seasoned Salt
Black Pepper
1 Green Onion

Directions:
Wash, then place 8 naked potatoes on a cookie sheet (the reason you bake them "naked" is so the skin will be nice and firm and strong enough to hold the filling later). Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through.
Slice 2 sticks of butter into pats. Place them into a large mixing bowl.
Put bacon bits into the bowl with the butter. Add 1 cup sour cream.
After potatoes finishing baking remove from oven, within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out. Potatoes will be hot so make a little cradle with a dish towel, and use it to hold the little hot potatoes.With a sharp serrated knife cut each potato in half lengthwise.
Now, with a large spoon, begin scraping out the insides into the bowl. Keep scraping, being careful not to tear the shell. You should leave just a little bit in there for support, but try to remove most of it. Lay the hollowed out potato shells on a cookie sheet.
Use a potato masher to mash the potatoes with the other ingredients.
Measure 1/4 tsp. Lawry’s Seasoned Salt and add it to the bowl.
Now add about 1 cup of grated cheddar cheese and mix it in well. Add black pepper. Cut the end off of one green onion and slice about 2/3 of it.
Put them into the bowl and mix them in. IMPORTANT: If you plan to freeze the twice baked potatoes, do NOT add green onion.
Scoop out some of the potato filling from bowl and begin filling the shells.
Keep going until the filling’s all gone. You might have a shell or two left over, and that’s okay.
Now top each potato with more grated cheddar cheese and put them in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through.
Or, you could refrigerate them for up to three days until you wanted to serve, OR you could freeze them in Ziploc bags, just as long as you skipped the green onion step.

Old-Fashioned Red Candied Apples RECIPE FOR TODAY

Old-Fashioned Red Candied Apples

Ingredients->>
2 cups sugar
1 cup water...
1/4 teaspoon cream of tartar
red food coloring
apple
Directions->>
1 Mix 1st 3 ingredients in saucepan.
2 Put on high heat with candy thermometer positioned in center of fluid level.
3 While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
4 Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
5 Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.

CORNISH HENS RECIPE FOR TODAY

CORNISH HENS

DIRECTIONS:

Pre heat your oven to 350 degrees.

Take a quarter cup of extra virgin olive oil, and one pat of unsalted butter and place in a bowl with several cloves of minced garlic. Microwave this mixture for about 1:30 seconds and let stand.

Prepare the hens by rinsing, and patting dry with several paper towels. (Trick learned by Julia Child herself). Use a brush to coat the hens with the extra virgin olive oil mixture, and then generously season with kosher salt, freshly ground black pepper, and parsley.

Season the bottom side first, then flip and repeat. Roast in the oven for about 55 minutes or until done, and let stand for 10 minutes before serving. Delicious!!

Steak Fajitas RECIPE FOR TODAY

Steak Fajitas

Ingredients...
1 Tbsp vegetable oil
1 lb of flank steak, skirt steak (or your preferred cut)
1 large yellow onion, peeled and sliced
1 cup chopped mushrooms
2 Tbsp white wine (optional)
Salt & Pepper

Marinade:
2 Tbsp Worcestershire sauce
Juice of 1 lime
1 Tbsp ground garlic
1/2 tsp onion powder
1/2 fresh Jalapeño pepper - seeded, ribs removed, finely chopped
1/4 cup chopped fresh cilantro, including stems

Directions
Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour (can marinate longer in the refrigerator.)
Preheat your grill and coat the cooking rack with oil or cooking spray. Grill your steak until your desired doneness (we prefer well done meats so we cook for about 20-25 minutes.) Once the meat is cooked to your taste, remove from grill and allow to rest.
Heat oil in a pan and add the onions and mushrooms. Sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Add salt & pepper to taste. Add wine and cook for 5-6 minutes total.
Slice the meat against the grain into thin slices. Add your meat to the vegetables to marry the flavors.
Serve immediately

Easy "Pirogi" Casserole RECIPE FOR TODAY

Easy "Pirogi" Casserole

what you need:
9 lasagna noodles, uncooked
4 cups hot mashed potatoes...
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
6 green onions, thinly sliced
1 pkg. (3 oz.) Real Bacon Bits, divided
2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

make it
HEAT oven to 375°F.

COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.

PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and cheddar; cover.

BAKE 33 to 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. before cutting to serve.

SERVING SUGGESTION ~Serve with a mixed green salad
NOTE ~You will need to cook about 2 lb. baking potatoes (about 6) to get the 4 cups mashed potatoes needed to make this recipe. SUBSTITUTE Cottage Cheese for the mashed potatoe

Cauliflower 'Bread' Sticks RECIPE FOR TODAY

Cauliflower 'Bread' Sticks

1 head of Cauliflower
1/2 cup shredded Cheese
2 Eggs, beaten
1 tsp dried Parsley or Oregano or Basil
2 cloves Garlic, minced
Onion powder, Salt & Pepper to taste

1. Preheat the oven to 450 degrees.
2. Cut up Cauliflower and steam till soft.. put on a tea towel and blot, try to get as 'dry' as possible.
3. Put in food processor or blend till it's mashed potato texture.
4. In medium bowl stir Cauliflower, Eggs, Cheese, Garlic & Seasonings
5. Lightly spray baking pan and pat the mixture out.
6. Bake at 450 for 15-20 minutes or until top starts to brown

Cut into bread stick

White Chicken Chili RECIPE FOR TODAY

White Chicken Chili

INGREDIENTS
SERVINGS 6-8
3 lbs chicken breast halves
salt and pepper
1 tablespoon vegetable oil
3 jalapenos
3 poblano peppers
3 anaheim chilies
2 medium onions, sliced
6 garlic cloves, minced
1 tablespoon cumin
1 1⁄2 teaspoons coriander
2 (15 ounce) cans cannellini beans, drained
3 cups chicken broth (make sure to adjust amount of chicken broth to your liking, it can go from very hearty, to a more soupy texture.)
3 limes, juice of
1⁄4 cup fresh cilantro, chopped
4 green onions, sliced thin

DIRECTIONS

Heat oil in large skillet.
Season chicken with salt and pepper and cook in hot skillet 4 minutes without moving on each side. Reserve 1 tablespoons fat from skillet, and set aside.
Discard skin and remove chicken to a plate.
In food processor, mix 2 of the jalapenos, 2 of the poblanos, 2 of the anaheims, and all of the sliced onion into a chunky salsa. (you may have to do this in 2 batches).
With reserved chicken fat, sautee the pepper/chili/onion mix, minced garlic, cumin, coriander, and salt for 10 minutes.
Transfer 1 cup of the sauteed mix to empty food processor. Add 1 cup beans, 1 cup broth and mix 20 seconds.
Add remaining sauteed mix, veggie/broth mix, remaining broth, and chicken breasts to large pot, and bring to a boil. Simmer, covered, 20 minutes.
Transfer chicken to a plate.
Into pot, stir remaining beans, simmer 10 minutes.
When chicken is cool, shred, then add back to pot.
Mince remaining jalapeno, poblano, and anaheim, and add to pot.
Stir in lime juice, cilantro, green onions and return to simmer 10 minutes.
Add salt and pepper to taste.
Serve with sour cream, tortilla chips, and lime wedges.

***If you are using thighs instead of breasts, increase cooking time from 20 to 40 minutes.
from food.com