Sweet & Sour Cabbage

I thought this recipe was already on here, but it's not! I was searching and searching. This, along with the German potato salad are must haves when you make bratwurst. If you want to have an authentic Oktoberfest, make these.

PS. In German cooking, bacon grease is a must have ingredient. Don't worry. It's fat-free. :)



Sweet & Sour Cabbage
(Betty Crocker)

1 medium head red cabbage (1 1/2 lb), thinly sliced
4 slices bacon, diced
1 small onion, sliced
1/4 cup packed brown sugar
2 tablespoons Gold Medal® all-purpose flour
1/4 cup water
3 tablespoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

In 10-inch skillet, heat 1 inch water to boiling. Add cabbage; heat to boiling. Boil uncovered about 15 minutes, stirring occasionally, until tender; drain and set aside. Wipe out and dry skillet with paper towel.

In same skillet, cook bacon over medium heat 4 minutes, stirring occasionally. Stir in onion. Cook 2 to 4 minutes, stirring occasionally, until bacon is crisp. Remove bacon and onion with slotted spoon; drain on paper towels. Drain fat, reserving 1 tablespoon in skillet.

Stir brown sugar and flour into bacon fat in skillet. Stir in water, vinegar, salt and pepper until well mixed.

Stir in cabbage, bacon and onion. Cook over medium heat 1 to 2 minutes, stirring occasionally, until hot.

Makes 8 servings (1/2 cup each)

The Best Cornbread Ever

I love this recipe.  My husband loves this recipe even more.  The other day I made chili and I was going to try something new and alter the recipe a bit.  However, my husband was insistent that I not change something that is already perfect.  Seriously, my husband insists that this Cornbread recipe is absolutely perfect.  You have to make this!

With that in mind, I have not changed the recipe, but I have added some of my own thoughts.  The original recipe, with some Honey Butter if you so desire is found at Mel's Kitchen Cafe.

Cornbread
Source: Mel's Kitchen Cafe

Ingredients:

• ½ cup cornmeal
• 1 ½ cup flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1/3 cup oil
• 3 tablespoons butter, melted
• 2 eggs, beaten
• 1 ¼ cup milk

Directions: 

Preheat oven to 325 degrees.  Add dry ingredients and stir to mix them.  Then, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny). Bake in an 8” square pan for 30-35 minutes.  The cornbread is amazing warm and the first day.  The amazingness goes down with each day, so try and eat as much as you can the first day.   

This doubles for a 9X13-inch pan, though you need to watch the time.  It's longer than 35 minutes, and in my oven the edges were done but the middle wasn't.  I'll probably lower the temperature and try again in the future.  

Anyway, this cornbread is amazing!  Enjoy!

Crunchy Romaine Toss

I found this recipe on AllRecipes.com and made it the other day for a BBQ. It was soooo good and I will definitely make it again. It has kind of an Asian flavor to it with the Ramen and soy sauce so if you need a quick salad for your next BBQ this is one to make!!

Crunchy Romaine Toss

Ingredients

1/2 cup sugar

1/2 cup vegetable oil

1/4 cup cider vinegar

2 teaspoons soy sauce

salt and pepper to taste

1 (3 ounce) package ramen noodles, broken

1/2 cup chopped Almonds

1 1/2 cups chopped broccoli

1 small head romaine lettuce, torn

4 green onions, chopped

Directions

In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Spread broken Ramen and almonds on a cookie sheet and sprinkle with the seasoning packet from the Ramen. Bake in the oven at 400 for 10 min or until golden in color. In a large bowl, combine broccoli, romaine and onions. Just before serving, toss with dressing, almonds and noodles. Serve and enjoy!

Baked Beans with Burnt Ends

Instead of using the Burnt ends of a BBQ Brisket for this recipe we just used left over BBQ Piulled Pork. Beware, this is a large recipe! So, you might not want to make it until you are having company over.

8 slices of bacon, chopped
1 Onion, chopped
Salt and Pepper
1 cup brown sugar
1 cup ketchup
3 TBSP Dill Pickle Juice
2 TBSP Dry Mustard
2- 28oz cans Pork and Beans
1- 15oz can Pinto Beans, Rinsed
2 cups shredded BBQ Pulled Pork

In a large pot cook the bacon over high until crisp.

Add the onion to the pot and season with salt and pepper. Stir occasionally until the onions are golden, about 3 min.

Stir in the brown sugar, ketchup pickle juice and mustard. Cook stirring until thickened, about 2 minutes.

Stir in all of the beans and BBQ and heat through. Serve.

Mexican Grilled Corn—America’s Test Kitchen

Okay, so this corn is a lot more rich than your traditional corn, but it is worth it! You will never just grill corn again!

¼ cup mayonnaise

3 Tbsp. sour Cream

3 Tbsp. minced cilantro

1 clove Garlic, minced

¾ tsp. chili powder

¾ tsp. cayenne powder

¾ tsp. ground black pepper

4 tsp. Lime juice

½ cup parmesan

Mix everything in a shallow dish. When the corn is done, place it in the pan and coat corn evenly. Place on the grill for 7-12 minutes. Remove from the grill and place the corn back in the dish and recoat corn with remaining mixture. Serve.

Baked Garlic Fries

 ***Recipe and picture by purplefoodie.com***

I was craving some good fries one night and decided I was going to make some baked fries to go with the chicken I was planning for dinner. I am trying to be healthy so I thought I would compromise and eat the fries but bake them. That's still healthy right?!? I immediately got onto Pinterst and found these lovely fries. They were so good and have been requested in my house each night! I went easy on the spice because my girls do not like spicy. I tried to take a picture after I tasted the fries and realized how good they were. I then found that everyone had gone for seconds and they were all on their messy plates with ketchup next to them. Not the pretty picture I had in mind, so I did not get around to taking my own picture. Hope your family enjoys these as much as mine did.


Garlic Baked Fries

 8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8 oz. each) each cut into12 wedges
3 tbsp corn starch/corn flour
11/2 tsp coarse sea salt
11/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

1. Preheat oven to 225°C/440° F.

2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.

3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.

4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.

5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.

6. Arrange the potatoes in a single layer on the prepared pan and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

7. Serve with ketchup, mayo or sour cream.

*You can boil the potatoes and then let them steam dry by laying them in a single layer on kitchen napkin. Proceeded with step 5. This would work with leftover baked potatoes as well. You would oil the pan and add the garlic to the seasoning mix. Also be gentle while coating the potatoes with seasoning.



Autumn Chopped Salad

Hello, I am Denise.  I met Stina, Carissa, Kelli and Celeste at my most bragged about Job…telemarketing!  It was a fun Job because of the people we worked with and I did love it at the time.   Stina had me over to her apartment for fun activities and I knew I wanted her as a roommate!  I moved in with Stina and a few other awesome girls.  I had a blast!  I married my hubby, Josh, in 2002 and moved right to Oregon to work in the family business.  I am a stay at home mom of 3 very active and crazy girls.  Life is crazy, entertaining, stressful, but always fun!   I am in love with new recipes, especially when they turn out to look like the pictureJ   Baking is my true passion, although I am always trying to lose weight!  Ughh, they don’t mix well ;)  Oh and I am a vegetarian…although my family LOVES meat!  I do post recipes of meat after having my hubby and a few honest friends taste test the recipes.  I cook meat (mostly chicken) each night.  I need recipes and hate using the same ones each week.  I also like to stalk cooking blogs and am obsessed with restaurant knock off recipes!  I cannot think of embarrassing stories…just the pictures below!!!  Good times…Good times!

Okay, to me recipe.  I never thought I would fall in love with a tossed green salad until Carissa posted Janean's salad.  I make that salad all the time, love it!  My hubby and family are pretty sick of it though :(  I found this salad on pinterest and it made my mouth water.  I tried it and love it!  I have made it 5 times and managed to forget to take a picture.  We eat it too fast!  Try this baby, you and your hubby will love it (it has bacon in it)!

Autumn Chopped Salad

Courtesy http://www.espressoandcream.com/

(Photo Courtesy of Richard Swearinger)

6 to 8 cups chopped romaine lettuce

2 medium pears, chopped

1 cup dried cranberries

1 cup chopped pecans ( I had candied ones in my pantry that we used...yum!)

8 slices thick-cut bacon, crisp-cooked and crumbled (do I need to add that I had this on the side!)

4 to 6 oz. feta cheese, crumbled

Poppy seed Salad Dressing (I used Newman's Own)

Balsamic Vinaigrette (I used Newman's Own Light)

Instructions

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

**half the recipe if you are not making for a crowd

Easy Cheesy Zucchini Bake

This recipe comes from the same lady I got the zucchini cupcakes from. She made this for a bbq we went to and I LOVED it! It's such a great way to eat your zucchini and yellow squash. I especially love the tomatoes in it. She said she adds extra too. So gardeners--make this!!

Penzey's Easy Cheesy Zucchini Bake
http://www.wegottaeat.com/

2 medium tomatoes, peeled and cut into wedges (she and I didn't peel them)
2 small zucchini, sliced
2 small yellow squash, sliced
1/2 tsp thyme
1 tsp basil
1 tsp grandulated garlic powder
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan or romano cheese
1/3 cup dry bread crumbs
1 cup shredded mozzarella cheese

Preheat oven to 350. Combine the tomatoes, zucchini, squash, seasonings, and cheddar cheese. Place in a 1/5 qt baking dish. Top with the parmesan or romano cheese and bread crumbs. Bake at 350 for 45 minutes or until the vegetables are tender. If you want, you can then sprinkle the mozzarella cheese over the top and let stand 5 minutes, so the cheese melts before serving.

Yield: 4 servings (In my family it yields much more cause they aren't big squash fans...)

Palm Springs Salad

This is not really the name of the salad, but we ate it while in California. I decided to try it at home because I thought it was so yummy.

Spinach or Lettuce
Kalamata Olives (they taste like green ones so you can substitute there since they are pricey, also they usually come with seeds)
Assorted Peppers
Roasted Red Pepper Italian Dressing
Parmesan Cheese

Prepare the peppers with enough time to chill them before serving. Slice and saute for 3-5 minutes so they are crisp tender. Refrigerate until cool. Prepare salad and toss with olives and peppers. Sprinkle Parmesan Cheese (You could even add sundried tomatoes) and croutons.Serve with dressing.

This was so good. I know it sounds a little different, but even Brent liked it!!! It's easy and gourmet. So up my alley.

Rosemary Potatoes

These potatoes are a perfect side to just about any dish and look fantastic. Okay, they taste great as well. My favorite thing about these potatoes though, is that they are sooooo easy and yet everyone thinks you were cooking all day! I decided to cook these with 20 minutes until dinner was served and had plenty of time! I love the microwave method and have switched up the spices many times...so good and so easy it is a new favorite. Hope you cook it up and fool your hubbies soon :)

Rosemary Potatoes

6 small red skinned potatoes, cleaned but not peeled
2T. extra virgin olive oil
1 t. chopped fresh rosemary (1/2 t. if using dried rosemary)
1/4 t. salt
1/8 t. black pepper

Pierce each potatoes a few times with a fork. Place the potatoes, in a single layer, in a microwave safe baking dish and cover with plastic wrap. Microwave on high until the potatoes are about half tender, about 5 minutes. Carefully remove the plastic wrap, it releases all the steam! Let the potatoes cool and cut them lengthwise into quarters.

Heat the oil and rosemary in a large skillet over med-high heat until the oil is hot. Add the potatoes. Cook, stirring occasionally, until crispy and golden brown, about 8 minutes. Season with salt and pepper and serve hot!

Homemade Rolls

I can't take credit for this recipe. I actually can't take credit for any of my recipes. This recipe comes from my good friend Rachel. When we lived in Cleveland, Rachel taught me a little about bread making and I've been making these rolls (and her cinnamon rolls!) ever since. If you want to make wheat rolls, use half whole wheat flour in place of the white flour. I've never done that, but either way they are delicious.



NOTE: Use the timer because this has to be exact.

4 cups whole milk warmed in microwave on high for 3 minutes. Should be luke warm to touch. (Mine is usually luke warm after 2 minutes so just warm it until the milk is luke warm)

1/4 cup yeast

1 cup sugar

**Sprinkle the yeast over the milk and the sugar over the yeast. Let sit for exactly ten minutes.

Then add 4 eggs and 5 cups flour, Beat for five minutes. Let stand for 20 minutes (covered)

Then add 1 cup vegetable or canola oil, 1 Tbsp salt, and 7 cups flour ( I would add 6 1/2 the first time you make them because you will probably use a lot of flour to roll them out and also you will most likely handle the dough more than you will when you are used to the recipe). Mix until well blended. Add 1 stick of butter (room temp). Beat for five minutes. Let rise for 30 minutes (covered). Dough will rise above bowl so keep wax paper or another non-stick cover loosely on bowl. Dump out dough on well floured large surface. Separate into three lumps. Roll each lump into pizza rounds. Then use a pizza cutter and cut as you would a pizza. Then start on the outside edge and roll in towards the middle making crescent shaped rolls. Place on a greased cookie sheet. Cover very loosely (I cover mine with saran wrap sprayed with PAM and just lookely place it on top of the rolls) and let rise until double again (about 1 hour). Cook at 350 for 15 minutes or until golden brown.

You can brush them with butter while they are still hot to make them really moist. I always do this and use salted butter since it gives them more flavor.

Plan about 3-4 hours total time for these to be done. This recipe makes tons of rolls so after you bake them, let them cool completely and then stick as many as you can (still stuck together. if they are stuck together from baking) in a large ziplock bag and freeze in the freezer. To defrost bags, just place on your counter in the morning, they should be defrosted in 1-2 hours. Or you can microwave for 15 seconds.

This is what it looked like after it has been rising for almost an hour. It actually got even bigger and started to spill over the side.

The three rounds you make after the dough has risen for an hour.

Roll each ball into a circle, not paper thin but not too thick.

Cut each with a pizza cutter. I usually cut into eighths, and then cut each of those "slices" into three triangles, so each round will make about 24 rolls (about 70-75 each batch). Some of yours will be smaller and some bigger, it doesn't matter if they are the same size.

Roll them up and place them on a sprayed cookie sheet. I counted how many cookie sheets I own. Eleven. You can also place yours closer together so they "stick" together once they double and are baked. I think it makes them not as dry if you let them stick together, I just don't usually think about it when I'm making them.

Yummy. My kids could eat these unbaked. Don't worry though, we definitely make them wait. They just end up eating three each straight out of the oven!

After they've doubled in size. My kids "helped" me roll them up so some are a little funktified, but they all turn out in the end.

Fresh out of the oven. Mine don't stick together like Rachel's do. If I put in one more row of rolls they would, but I think no matter what these are yummy!

Out of the oven and being smothered with love... I mean, butter. Same thing.

Texas Caviar II

I know there is another Texas Caviar post on the blog, but this one is a lot different and we here in Poyfair land LOVE it. You make it, let it sit a couple hours, and the enjoy! It is super yummy and makes a ton so it's perfect to bring to potlucks and summer gatherings along with some tortilla chips. Or you can just keep it all to yourself like we like to do sometimes. And for those of you who do not like cilantro, go ahead and add it. I don't care for it myself, but in this dish you can't really taste but it really makes the dish amazing.

Texas Caviar II

1 can white shoepeg corn

1 can black eye peas
1 can black beans
1 can kidney beans
**rinse first then throw in bowl

3 avocados - diced
3 tomatoes - diced
1 red onion - diced (amount can be up to you. I only use 1/2 to 3/4)
1 green pepper - diced
1 bunch of cilantro – rinse and chop

Mix everything then squeeze 1 lime and 1 tsp. of vinegar and let sit for a couple of hours. Serve with tortilla chips. We like the small bite sized ones the best but that's just our preference.

**I also add salt to mine. I just toss some in and stir then taste it and add more if I need. I think it needs it but it's up to you.

Chive Biscuits

I made these for Mother's Day. They were so easy and delicious. The family fought over them, and even my non-bread-eater (Hayden) had two. You can substitute parsley for chives.

Chive Biscuits

by Ina Garten

2 cups all-purpose flour

1 Tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon sugar

1/4 pound (1 stick) cold unsalted butter, diced

3/4 cup half-and-half

1/2 cup chopped chives or fresh parsley leaves

1 egg mixed with 1 Tablespoon water, for egg wash

Preheat oven to 400 degrees.

Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.

Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter (I'm ghetto, I used a baby bottle!) and place on a sheet pan lined with parchment paper. Brush with the egg wash.

Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

Candied Sweet Potatoes

Just in time for Thanksgiving--a recipe for sweet potatoes. A few years ago, I asked if anyone had any good recipes. I got no submissions. Over the years, I have used this one from my Betty Crocker cookbook, and I love it! It is simple, yet perfect. Not even marshmallows. So, if any of you are on a search for a good recipe--give this one a try. I made it the other day as just a healthy alternative to mashed potatoes. Love it!

Candied Sweet Potatoes

6 medium sweet potatoes or yams ~ about 2 lbs
1/3 cup packed brown sugar
3 Tbsp margarine or butter
1/2 tsp salt

Scrub potatoes but do not peel (I peeled mine...). Heat 1-inch water to boiling in a saucepan. Boil 30-35 minutes or until tender. Slip off skins. Cut into 1/2-inch slices or chunks.

Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly untnil smooth and bubbly. Add sweet potatoes. Gently stir until glazed and hot.

(You can substitute 1 23-oz can sweet potatoes, drained and cut into 1/2 inch pieces.)

Pico de Gallo

Last night for dinner, I had a brilliant idea. Why not make nachos? Celeste made them for us one time at her house, and for some reason, I never think of making them--even though they're my favorite! So, I got some chips, sprinkled with browned ground beef and my homemade black beans and cheese. But, of course, you need some good salsa. I don't like salsa--but I love pico! I've been looking for a good recipe (although we love love Kelli's Texas Caviar, I wanted authentic Pico). And, in my search through my recipe book, I had torn one out of a Real Simple magazine. It was easy and oh so yummy!

Pico de Gallo

1 lb tomatoes (4 plum or 2 beefsteak), seeded and chopped
1 jalapeno (seeded for less heat, if desired), finely chopped
1/2 white onion, finely chopped (I like a little less)
1/4 cup fresh cilantro, chopped
1 Tbsp fresh lime juice
Kosher salt and black pepper

In a medium bowl, combine the tomatoes, jalapeno, onion, cilantrol, lime juice, 1/2 tsp salt, and 1/4 tsp pepper.

Being a shortcut-chef, I put everything in my mini-blender. Even though the tomatoes were a finer than I would have liked, it worked great and it tasted fabulous!

Homemade Mac & Cheese

This is by far a staple in our house. It's on the menu atleast twice a month, mostly because it's yummy, versatile, and cheap to make, and oh so much better than the boxed stuff! I've tried several different mac & cheese recipes, and I always go back to this one because it's the best I've tried (if you have a better one let me know!). The recipe doesn't call for any meat (what? who says it's a meal if there's no meat!) so I always add meat to it. Our favorite is chopped ham steaks or cubed rope sausage (like Hillshire Farm rope sausage), but we also like breakfast sausage, hamburger, hamburger with taco seasoning, and bacon. You can also play around with the cheese. I almost always use sharp cheddar, but try mixing in some pepper jack or gouda or mozzerella or whatever you have. Also, we play around with different pastas: rotini, macaroni, farfalle, penne, etc. The recipe makes a lot of sauce, so you can make more pasta than it calls for and then put in more if there is more sauce to use. If I have plain pasta leftover (like I made too much pasta) then I just put it in the fridge and have it for lunch the next day with spaghetti sauce. I really like this recipe: it makes a lot and even Bryan (who has referred to Kraft Mac & Cheese as "yellow death") likes it too. Enjoy!

2 cups uncooked pasta
1/3 cup butter
1/3 cup flour
2 cups milk (any kind, except chocolate. haha)
2 1/2 cups cheese of your choosing
salt and pepper
Meat choice: ground beef, taco meat, sausage, rope sausage, ham, bacon, etc.

Cook pasta according to package directions. Cook and stir butter over medium heat until melted. Add flour and whisk constantly until smooth and bubbly. Remove from heat. Stir in milk. Return to heat and whisk constantly until mixture is smooth and boiling. Stir 1 more minute. Remove from heat. Stir in 2 cups cheese until melted. Add noodles and meat choice. Place in ungreased 13x9 pan and add the 1/2 cup cheese on top (I sometimes also sprinkle with parmesan too). Cook uncovered at 375 for 30 minutes or so.

Coleslaw

I love a good coleslaw, but the only good one I can find is at KFC. So a while back I found this recipe on Picky Palate and tried it and LOVED IT. Seriously it is so good. I always make this when we BBQ or when I make pulled pork sandwiches. I love to put the coleslaw on top of the pulled pork sandwich. Yummy!

Simple Coleslaw
16 oz bag of coleslaw mix
½ Cup mayonnaise
2 Tablespoons sugar
1 Tablespoon Dijon Mustard
1 teaspoon honey
*Note- I also add some salt and pepper to taste

Mix all the ingredients except the coleslaw mix. Add in the coleslaw and mix together well. I found that I liked my coleslaw more wet than her recipe calls for, so I also add a little more more mayo and mustard, then adjust the seasonings to my taste. This also tastes better if you let it chill in the refrigerator a few hours so the flavors can blend.

Happy grill season!

Beans

So, I am set with my food storage, but when I bought the beans I wondered when I would ever use them. And so, over the past 7 years I've been on the lookout for recipes. I haven't been excited about any...until now.

My sister-in-law, Janalyn, is a homemaker extraordinaire. She knows how to bottle, can, and raise cattle (who doesn't?). She has a friend in the ward who is Hispanic and makes beans from scratch...supposedly everyday. She uses them as a side dish or just leaves them out in a bowl for the kids to eat with tortilla chips.

So, we got the exact recipe and it's very very easy and so yummy. I've never had beans like this and I don't think I can ever go back. They're so flavorful and very yummy. We just ate them as a side dish with hamburgers last night and I had some more today with lunch.

Beans

2 cups dried beans (she used pinto, but any kind will work--I used black)
7 cups water
2 heaping Tbsp minced garlic (I used 3 garlic cloves, finely chopped)
3/4 cup onion
oil
6 chicken bouillon cubes

Put beans & water in crock pot and cook on low for 7-8 hours until beans are soft and starting to crack. (I currently don't own a working crock pot. So, instead I put them in a big pot. I brought them to a boil, then put the temperature on low (2 on my stove) and let them cook overnight.) Test to make sure they're done because if they're not, they will stay hard.

In a pan, brown the garlic & onion in oil. Add the beans and all the remaining water. Add the chicken bouillon. Thicken for 45 minutes simmering on medium to medium-low.

When you're finished, you can put them in bags and freeze.

Hope this helps someone besides me!

Baked Potato Skins

Brent apparently has this love for potato skins that I never realized before. So, I hopped onto allrecipes.com and found one with a 5-star ranking by lots & lots of people. I really like it because you coat the skins with a garlic/Parmesan cheese marinade-thing. Very very yummy. And, with the leftover potato-insides, you can make funeral potatoes or hash browns. There ya go!

INGREDIENTS

* 4 large baking potatoes, baked
* 3 tablespoons vegetable oil
* 1 tablespoon grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon paprika
* 1/8 teaspoon pepper
* 8 bacon strips, cooked and crumbled
* 1 1/2 cups shredded Cheddar cheese
* 1/2 cup sour cream
* 4 green onions, sliced

DIRECTIONS

1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Broccoli Salad and Veggie Pizza

I listed these two on my blog since some friends wanted them:

http://thepoyfairs.blogspot.com/2008/09/recipe-requests.html

The broccoli salad is always a hit. Kelli made it for my son Jack's first birthday party dinner and I have made it so many times. Every time I bring it to a luncheon or BBQ it is the first thing gone and I always have people calling me for the recipe. It is from The Essential Mormon Cookbook by Julie Badger Jensen. I know Celeste and Kelli use some other recipes out of that book too. I really like it.

The veggie pizza is a recipe I've used before but forgot about it until yesterday when I had both a Labor Day BBQ and a Fantasy Football Couples' Draft party to go to and bring finger foods too. I fell in love with this recipe again and had multiple requests for the recipe. So, if you are interested in either recipe, go for it. They both require very minimal cooking (bacon for the salad and the crescent roll crust for the pizza).