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Fast & Easy Dinner: Baked Potatoes With Brussels Sprouts

partysugar — Fri, 30 Oct 2009 08:00:45 -0700

Although it takes an hour for a potato to bake, I still consider baked potatoes a quick and simple meal. Why? Because they require virtually no work. All you have to do is throw them in the oven and wait.

Because of the special and flavorful topping - bacon! Brussels sprouts! sour cream! - this recipe, however, involves a small amount of cooking.

It's worth the extra effort; with their veggie, pork, and dairy components, these loaded baked potatoes are a meal in themselves. To take a look at the recipe, read more.

Baked Potatoes With Brussels Sprouts
From Real Simple

Ingredients

4 large baking potatoes
12 slices bacon
8 to 10 fresh sage leaves, roughly torn
3/4 cup golden raisins
2 cups Brussels sprouts
1/2 cup sour cream
kosher salt
freshly ground black pepper

Directions

Preheat oven to 375° F.
Wash and dry the potatoes, then prick them all over with a fork. Set on middle rack of oven and bake 1 hour, or until the potatoes feel soft when gently squeezed and the skin is crispy.
In a medium frying pan, over medium heat, cook the bacon until just crisp. Drain on paper towels and set aside.
Discard all but 1/4 cup of the bacon fat and return the pan to the burner over medium heat. Add the sage and sauté until just sizzling. Add the raisins and Brussels sprouts and stir until warm.
Slice the top of each potato down the center lenghtwise and squeeze gently to loosen the inside. Spoon some of the Brussels sprout mixture over each potato and lay 3 slices of the bacon on top. Add a dollop of the sour cream to each and sprinkle with the salt and pepper.

Serves 4.

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Discover a Million Dollar Cookie

YumSugar — Wed, 16 Apr 2008 13:28:33 -0700

What if I told you that baking cookies would bring you a million dollars? You probably wouldn't believe me, but it's true. This past weekend 100 finalists - all amateur bakers - competed in the 43^rd Annual Pillsbury Bake-Off. And Carolyn Gurtz of Gaithersburg, MD brought home a million bucks for her Double-Delight Peanut Butter Cookies. The cookies are essentially peanut butter cookies with a bit of creamy peanut butter filling in the middle. They sound pretty fantastic and look simple to make. Carolyn created hers by using the Pillsbury peanut butter cookie dough, but you could follow her idea with your fave pb cookie recipe instead.

Also, I have to tell you, I think she's absolutely adorable and am thrilled she won. I managed to get a video clip of her when she was declared winner by Food Network's Sandra Lee, and her excitement is infectious.

To get the recipe and see the cute video clip, read more.

Double-Delight Peanut Butter Cookies
From Carolyn Gurtz, winner of the 43rd Annual Pillsbury Bake-Off

Ingredients

1/4 cup Fisher Dry Roasted Peanuts, finely chopped
1/4 cup Domino or C&H Granulated Sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF Creamy Peanut Butter
1/2 cup Domino or C&H Confectioners Powdered Sugar
1 roll (16.5 oz) Pillsbury Create ‘n Bake refrigerated peanut butter cookies, well chilled

Directions

Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

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Reader Recipe: Cheesy Twice-Baked Potatoes

YumSugar — Fri, 12 Oct 2007 01:17:56 -0700

Sometimes, when I see a recipe that sounds amazing, I print it out immediately only to have it sit there for weeks. Turns out I'm not the only one. TeamSugar member hvnly34 printed out a recipe for WhiplashGirlchild's Cheesy Triple-Onion Twice-Baked Potatoes, but took a month to make them. Luckily for her, it looks like it was worth the wait. These potatoes are filled to the brim and look fantastic. To check out the recipe and create your own twice-baked goodness, read more

Recipe submitted by WhiplashGirlchild
Photo by hvnly34

Omigod, you guys.

I made these potatoes last night when we had friends over for dinner and they were freakin' AWESOME.

Seriously, go make them, right now.

INGREDIENTS:

4 large russet potatoes
1/2 cup sour cream
1 cup diced american cheese
1 cup grated cheddar cheese
1 lb. bacon
1/2 cup diced red onion
1/2 cup diced yellow onion
4 scallions, chopped
1/4 cup milk

PREPARATION:

Heat the oven to 400 degrees, bake the potatoes for one hour or until soft
Meanwhile, dice the bacon and sautee in a large pan until cooked through. Remove the bacon, reserving the fat.
Cook the red and yellow onions in the bacon fat until soft. Set bacon and onions aside.
When the potatoes are cooked through, remove them from the oven and let sit a few minutes until cool enough to handle.
Once they are cool, cut the potatoes in half lengthwise and scoop the pulp into a large bowl. Reserve 4 halves as "shells" (don't scoop them TOO close to the skin or they won't hold the filling.
Add the sour cream and milk to the potato pulp and mix well (I used a potato masher, if you want it smoother I suppose you can use a mixer).
Add the American cheese, most of the bacon (reserve some), and the sauteed onions into the pulp mixture and mix well.
Spoon the mixture into 4 potato shells, Fill them so that they are mounded, not flat.
Put back in the oven and bake for 30 minutes.
Sprinkle cheddar cheese, remaining bacon, and scallions on the top of the potatoes and bake for 5 more minutes.

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Fast & Easy Dinner: Capellini-Tomato Pie

partysugar — Thu, 10 Sep 2009 07:50:19 -0700

When it comes to pasta, sometimes it pays to think outside the box. This recipe isn't your grandmother's baked pasta dish. It's healthy, meatless, and not oversaturated with melted cheese.

Instead, it's a clever rendition of a pie with cooked cabbage leaves acting as the crust. Mediterranean ingredients - kalamata olives, capers, tomatoes, and fresh basil - make a filling that is high in flavor, but not in fat.

To serve this creative one-pan meal to your family, get the recipe and read more.

Capellini-Tomato Pie
From Vegetarian Times

Ingredients

1 Tbs. breadcrumbs
8 oz. capellini or other thin, spaghetti-like pasta
6 large outer leaves of savoy cabbage, or more if needed
2 cups chopped tomatoes plus 1 large tomato
30 black olives, chopped, preferably kalamata
1 Tbs. large capers
1 tsp. minced garlic
1 Tbs. olive oil
2 Tbs. fresh sweet basil, minced
Freshly ground black pepper to taste
1/3 cup freshly grated Parmesan cheese
Minced parsley for garnish

Directions

Preheat oven to 350F. Spray deep 10-inch pie plate with nonstick cooking spray, and dust with breadcrumbs.
Bring large saucepan of lightly salted water to a boil, and cook pasta about 10 minutes, or until tender. Drain, and set aside in large mixing bowl.
Trim off any tough ribs at base of each cabbage leaf, and cook leaves in boiling water about 5 minutes, or until tender. Remove from water, drain, and pat dry with paper towels.
Line pie plate with cabbage leaves, using scissors to trim leaves evenly along rim of dish. Make sure to overlap leaves so they completely cover bottom.
Combine cooked pasta, chopped tomatoes, olives, capers, garlic, olive oil, sweet basil and pepper in large mixing bowl, and toss together. Place pasta mixture into lined pie plate, and pat down firmly with wooden spoon or spatula.
Cut tomato into thin slices, and arrange evenly over top of filling. Scatter grated cheese evenly over tomatoes.
Bake 30 minutes. Remove from oven, and cool on rack. Garnish with minced parsley, and serve at room temperature.

Serves 8-10.

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Ricotta Slather Is World's Easiest Appetizer

partysugar — Fri, 03 Apr 2009 10:30:36 -0700

You can't go wrong with a cheesy baked appetizer dish. They must be prepared in advance, are easy to make, vegetarian friendly, and crowd pleasing. What's not to like about melted cheese?? While baked feta with marinara is one of my favorites, I recently experimented with a ricotta slather. According to the Best Casserole Cookbook Ever, a slather is "something you spread generously on crisp croutons or toasted slices of French bread." This recipes highlights the pure creaminess of ricotta cheese and is studded with garlic, cracked black pepper, and fresh chopped herbs. Although it's incredibly simple and uncomplicated to make, don't be afraid to serve this to guests - it's elegant and delicious. Leftovers make a scrumptious sauce when tossed with cooked pasta. Whether you make your own ricotta or not, you'll need the recipe so read more.

Baked Ricotta Slather With Garlic and Herbs
From The Best Casserole Cookbook Ever

Ingredients

1 tablespoon olive oil
2 cups ricotta cheese
1 teaspoon salt
1/2 teaspoon pepper
4 cloves garlic, minced
1/4 cup chopped fresh herbs, such as basil, rosemary, and thyme
1/4 cup heavy cream
12 slices French bread, toasted or grilled, for serving

Directions

Preheat oven to 300°F.
Coat a 1-quart casserole with the olive oil.
In a large bowl, stir the ricotta together with the salt, pepper, garlic, herbs, and cream.
Transfer to the casserole. Bake uncovered, for about 15 minutes until the cheese is creamy and hot. Serve with the French bread slices.

Serves 12.

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Stovetop Beans Two Ways - Beginner and Expert

YumSugar — Wed, 08 Jul 2009 03:30:36 -0700

Although these legumes were traditionally cooked low and slow in the oven, today's baked beans, as they're often called, are actually cooked on top of a stove for a faster preparation that doesn't compromise flavor. Shed even more cooking time by using canned beans - or save cash by rehydrating dry beans instead. Regardless of how you prepare this dish, bacon plays a crucial part in achieving a pronounced smokiness, while molasses and dark brown sugar add a sweet flavor and pleasing caramel color. Be enticed by both recipes

What Should You Do on a Cold Rainy Day?

OnSugar Blog — Fri, 13 Nov 2009 10:50:43 -0800

Here are highlights from the OnSugar blog Cakes Icecreams Tarts And.

That's right, you should bake brownies! 'Cause I'm sure you've already got all the ingredients at home, yeah? Chocolate chips, cocoa powder, plain flour, eggs, butter . . . Okay, now you're ready to go into the kitchen! Anyway, It has been raining since morning and, you know, one gets lazy when it rains. I decided to postpone my study plans till tonight, and to stop being envious of all the bakers who'd been baking recently when I had buried myself among my books, I BAKED!

To see her decadent brownie recipe, read more

Come Party With Me: Almost Meatless Thanksgiving - Menu

partysugar — Tue, 17 Nov 2009 07:50:06 -0800

If you've got both vegetarians and meat lovers joining you for Thanksgiving, consider serving an almost meatless meal. The only meat dish on the menu is the turkey, but the appetizers and supporting dishes are all veg-friendly. Start with baked brie and toasted walnuts. It's a luxurious way to begin any party and the salty cheese-nut combo will whet guests' palettes.

When you move to the table, serve a sherried kabocha soup with spiced pepitas as the first course. A bay and lemon brined turkey is the main event, while scalloped yukon gold and sweet potato gratin, Brussels sprouts with vinegar-glazed red onions, shiitake mushroom and herb stuffing, and roasted cranberry sauce are the scrumptious sides. To get a look at these savory and seasonal recipes, please keep reading

Reader Recipe: Powderhorn Potatoes

Yum Community — Tue, 17 Nov 2009 12:50:11 -0800

This story was written by member b1uebunn and comes from the Kitchen Goddess group in the YumSugar Community.Check out her family's Thanksgiving recipe when you read more

Healthy Recipe: Oatmeal, Dark Chocolate Chip Pumpkin Muffins

FitSugar — Mon, 26 Oct 2009 05:50:36 -0700

The girls and I did a little baking this weekend and concocted a pumpkin muffin recipe that I just had to share. Using pumpkin not only gives these muffins a distinctly autumnal flavor, it keeps the muffins moist without a lot of fat. I added oatmeal for extra fiber and dark chocolate chips for a little extra zip. My daughters love them and they make for a quick but surprisingly filling breakfast - the perfect snack before heading out on a long bike ride offering five grams of protein and 4 grams of fiber. If you have a tasty dish to share, please add it to the Healthy Recipe group.

Check out the recipe when you read more.

Oatmeal Pumpkin Muffins
Inspired by Carrots-n-Cake and About: Lowfat Cooking

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups old fashioned oats
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 1/2 cups canned pumpkin
3 tablespoons canola oil
one large egg
one large egg white
1/4 cup lowfat milk
1/2 cup dark chocolate chips (optional)
1/2 cup chopped walnuts (optional)

Directions

Preheat oven to 375 degrees F and line muffin tin with muffin cups.
Whisk dry ingredients and spices together in a large bowl.
Add pumpkin, oil, milk, and egg and egg white to a medium size bowl and mix thoroughly. Add wet ingredients to dry ingredient and mix well. Stir in chocolate chips and walnuts.
Fill muffin cases evenly and bake for 18 to 25 minutes

Makes 14 muffins.

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