If you have a recipe you'd like featured, shoot me an email!
Hasslebeck Potatoes
c/o Annie Bakes
4 russet potatoes-washed, skin on
4 garlic cloves-sliced thin
4 tablespoons butter
coarse sea salt
3 tablespoons olive oil
Directions
Preheat oven to 425 degrees. Slice into the potatoes but not completely through them, maybe 8 slices per potato. Slide garlic slices between potato slices. You might need to shove them in since the potato will be pretty tight. Just be careful not to tear the bottom.
Place potatoes on a baking sheet. Generously rub the potatoes with olive oil, sprinkle with salt and top each with a pat of butter. Drizzle with more oil. Bake for 1 hour or until tender on the inside and crisp on the outside. Remove the pan every 15 minutes to baste potatoes in the oil and butter in the pan.
When done, remove from the oven and cool for 10 minutes.
**Top with any type of cheese, pesto, sour cream, etc.
Bacon Pirogie Bake
c/o Stephanie Cooks
1 (16 oz) package frozen potato and onion pierogies
2 slices center-cut bacon, chopped
2 garlic cloves, minced
1/3 cup 1/3-less-fat cream cheese
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
1 small plum tomato, seeded, and diced
Pepper
Cooking spray
Directions
1- Preheat the oven to 400.
2- Spray a baking dish with cooking spray. Arrange the frozen pierogies in the dish.
3- In a medium saucepan, cook the bacon until crisp. Remove the bacon from the pan.
4- Add garlic to the drippings, cook for 30 seconds. Add the cream cheese, stirring until it melts. Add the broth, stir continuously until it's all incorporated.
5- Pour the sauce mixture over the pierogies. Top with the cheddar cheese.
6- Bake for 15 minutes. Remove from the oven, top with the tomatoes and bacon, and return it to the oven. Bake for 5 additional minutes.
7- Remove from the oven sprinkle with green onions and black pepper. Serve hot.
Chocolate Chip Meringues
c/o Smitten Kitchen
2 egg whites, room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup regular or superfine sugar
6 ounces chocolate chips
1/4 chopped pecans or walnuts
Directions
Preheat oven to 300°F.
Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff.
Fold in the nuts and chocolate chips. Spoon batter onto parchment paper-lined baking sheets. Bake for 25 minutes. Undersides of cookies should be golden or lightly tanned.
Be fabulous today!
