STUFFED POTATO SKINS!!!!!

Ingredients

• 8 whole Russet Potatoes
• 4 Tablespoons Canola Oil
• 2 Tablespoons Butter
• Salt/pepper To Taste
• 1-1/2 cup Grated Cheddar Cheese
• 8 slices Thick Cut Bacon, Fried Until Almost Crisp And Chopped (I cooked it in the microwave)
• 2 whole scallions, Sliced
• 1/2 cup Sour Cream

Preparation Instructions

Preheat oven to 400 degrees.
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 generously.
Place potatoes on a baking sheet and bake about 50-60 minutes.  until skin is crisp and potatoes are tender.  Cool until you can touch 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/pepper. Place potato halves face-down and return to the oven for 5-7 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown, another 5-7 mins.
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 scallions. Yum!

TOMATOES & MOZZARELLA

TOMAOTES
MOZZARELLA
SALT
PEPPER
OIL OF CHOICE (MINE IS AVOCADO OIL)
SERVE OVER ROMAINE

"NACHO" REGULAR TACOS! NACHO TACO CASSEROLE!!!

Ingredients
 
Casserole:

2 tablespoons olive oil
1 pound sweet Italian sausage, out of the casing
3/4 pound ground beef
8 ounces crushed tomatoes or tomato sauce
1 bag blue corn tortilla chips (or chips of your choice)
1 1/2- 2 cups shredded cheese - I used a combo of mozzarella and provolone
Toppings: shredded, lettuce, sliced avocado, chopped tomatoes, sour cream, if desired

For the casserole: Preheat the oven to 375 degrees F.

Heat the oil, in a large, deep skillet over medium-high heat. Add the sausage and brown, crumbling the meat. Add the beef and continue to brown and crumble the meat. Add 8 ounces tomato sauce and mix all together.  Let cool a bit.

Lay the bag of chips in a casserole dish and top with the sausage and beef mixture.  Top with cheese.   Bake at 375 degrees F until bubbly and hot about 20 minutes.  Add toppings and serve!

MOM'S AMAZING PEPPERONI BREAD

Ingredients:
1 pizza dough, sold in food stores or pizza place (1 POUND)
1/4-1/2 pound pepperoni, sliced (depending how much you like!)
1/4-1/2 pound mozzarella cheese, sliced 
Chopped Salad olives -enough to lay down the bread from top to bottom in one skinny line
1 egg plus a drop of water for egg wash

Directions:
Preheat oven to 400-I preheat mine with a stone in it.   Roll out dough into a rectangle on parchment and arrange pepperoni, cheese and olives down the middle.  Roll up jelly roll style (tucking edges) or Fold top and bottom in and fold sides into center.  Lay seam side down on sheet.  Apply egg wash and bake at 400 for approx 20-30 mins or until golden brown and cooked through!  Cool a bit before cutting!

SCRUMPTIOUS BAKED CLAM DIP!

THIS RECIPE COMES FROM MY SIS IN LAW ANDREA.  IT'S A WINNER AND ALWAYS A HIT!  EASILY MADE GLUTEN FREE-JUST USE ALEIA'S GF BREAD CRUMBS.

IN A POT MELT:
1 STICK ( 8 OUNCES BUTTER)

STIR IN :
1 CUP BREAD CRUMBS
1/2 CUP PARMESAN CHEESE
1 CAN MINCED CLAMS AND JUICE FROM CAN

TURN OFF HEAT AND STIR IN:
8 OUNCES SHREDDED MOZZARELLA

PRESS INTO OVEN SAFE DISH AND BAKE AT 350 FOR 20 MINUTES OR UNTIL BUBBLING.  SERVE WITH CRACKERS OR CHIPS!

FIESTA CORN DIP

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY'S FIESTA CORN DIP!  FOOTBALL SEASON IS HERE
...TRY THIS ONE OUT!!!!

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FIESTA CORN DIP:

Ingredients:
8 ounces Monterey Jack cheese, shredded
3 cups frozen corn, defrosted
2 cups Hellman's mayonnaise 
1/4 cup chopped green chiles (small can), drained
1/2 cup roasted red bell peppers, minced
1 cup grated Parmesan cheese                                                                          
Directions:
Preheat oven to 375º. Mix all ingredients together. Spread evenly in casserole dish and bake 45-60 minutes till top is golden. Serve with tortilla chips.

CHEESY BROCCOLI BITES WITH AVOCADO CREAM DIPPING SAUCE....GOOD EATS RIGHT HERE!!!

Oven Fried Broccoli Bites-awesome eats right here!!!
12-16 oz. fresh steamed broccoli
1 1/2 cup of grated mozzarella cheese
3 eggs
salt & pepper
1 cup of seasoned Italian breadcrumbs (I used aleia's GF)
Avocado Oil

Preheat oven to 375. Mix all the ingredients together in a large bowl.  Form patties by hand and lay on a cookie sheet (I used my PC stone) that has been oiled (I use AVOCADO OIL BY CHOSEN FOODS!!!!!) Bake in oven 20-30 mins until browned, turning once.

Adapted from Stacey's Snacks

Avocado Cream Dipping Sauce:
Mix together 1 avocado (scooped) and 1-2T. sour cream, salt and pepper. Serve on the side as a dip!

GUACAMOLE

4 HAAS AVOCADOS, SCOOPED OUT (RESERVE A FEW SLICES FOR TOPPING THE BOWL)
1 RED ONION, FINELY DICED
1 LEMON, SQUEEZED
1 TSP SALT
1 MINCED GARLIC CLOVE
FRESH PEPPER TO TASTE
5 DASHES HOT SAUCE
PLACE ALL IN A BOWL AND MASH TOGETHER UNTIL CONSISTENCY YOU LIKE.
TOP WITH:
2 SLICES CRISPY BACON, CHOPPED AND RESERVED AVOCADO SLICES
ADAPTED FROM INA

ROASTED RED PEPPER & CAPER DIP

Roasted Red Pepper, Caper & artichoke dip

Combine everything in the food processor and blend until well combined. Chill covered until ready to serve.
ONE 7 oz. jar roasted red peppers, drained
16 oz. jar marinated artichoke hearts, drained
1/2 cup minced fresh parsley
1/2 cup fresh grated parmesan cheese
1/3 cup extra virgin olive oil
1/4 cup capers, drained
4 cloves garlic, chopped
1 Tbsp. fresh lemon juice
salt and pepper to taste
Hope you enjoy this simple and delish dip!!!!

NATIONAL SPINACH DAY!!!

A WONDERFUL APPETIZER!

Yield: 30 servings

4 tablespoons butter

3 eggs, beaten

1 small onion, chopped

12 ounces sharp Cheddar cheese, finely grated (I HAVE OMITED AND STILL DELISH)

1 package (10 ounces) frozen chopped spinach, thawed, drained

1 cup milk

3/4 cup flour

1/2 cup chopped fresh mushrooms (I ALWAYS LEAVE THESE OUT)

1 teaspoon each: salt, baking powder

1. Heat oven to 350 degrees. Melt the butter in a 13-by-9-inch baking pan over low heat. Spread to coat the bottom and sides. Mix eggs, onion, cheese, spinach, milk, flour, mushrooms, salt and baking powder in large bowl; spoon into the pan.

2. Bake until lightly browned, 35 minutes. Cool slightly; cut into squares. Serve hot or at room temperature.

adapted from Junior League

HERB DIP

WHAT SNACKS ARE YOU MAKING FOR THE BIG GAME?

• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 4 scallions, white and green parts, minced
• 2 tablespoons fresh parsley leaves, minced
• 1 tablespoon fresh dill, minced
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper

Directions

Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature. RECIPE BY INA GARTEN!!!!

SCOOP OUT A NICE ROUND BREAD AND FILL WITH THE DIP!

Baked Panzanella Caprese...