Where Cooking is Fun
We want cooking to be as fun for you as it is for us.

Wednesday, April 16, 2014

Kim's Twice Baked Bacon Potato

Twiced baked potatoes have to be one of the favorites of several of my children....I failed as 
a mom in making them very often, but both of my married daughters enjoy them and make them. When 
my daughter Kim was out for a visit a while back she cooked dinner and reminded us all once again HOW MUCH WE LOVE THESE!!! The can be frozen (before the 2nd heating) and pulled out for a future dinner as well....they can be topped with your favorite topping or eaten with a pile of cheese on top, the possibilities are endless. Make them HOW YOU like, but I will give you Kim's favorite way to make and eat them...mine too.
Thanks Kim for sharing your delicious recipe!!

Kim's Twice Baked Bacon Potato
6 large baking potatoes
2 T. oil
1 T. kosher salt

Potato filling:
1/3 c. half and half
6 T. butter
1/4 c. sour cream
1/2 t. kosher salt
1/4 t. pepper
1 c. shredded cheddar cheese
1 lb bacon, cooked, drained 
1 bunch (OR less...depending on how many you want) green onions, chopped thinly

Place a large piece of tinfoil on a baking sheet. Prepare each potato by washing them with cold water. Poke holes all over the potato then brush with oil and sprinkle with kosher salt. Bake at 400 degrees for 1 hour. 
Cool completely. Cut potatoes in half lengthwise, scoop out MOST of the inside of the potatoes, place in a medium mixing bowl. Leave a little of the potato so the skins have something to hang onto. Mash the inside of the potato's (use your mixer if you want). Mix in butter and half and half, sour cream and spices. Scoop mashed potatoes back into potato skins. Top with cheese, bacon and green onions. Bake AGAIN at 375 degrees for 10-15 minutes. 

Julie~

Monday, April 14, 2014

Pecan Apple Pancakes

Pancakes are easy and often a weekend favorite for many families, this delicious shake up reminds 
me of a mix between apple pie and pecan pie...pecan being a favorite of mine! The rich flavor 
is the perfect thing to satisfy any sweet tooth craving...and it is also great for breakfast! 

Pecan Apple Pancakes
6 eggs
2 c. flour
2 c. milk
3 T. sugar
2 1/2 t. baking powder
1/4 t. salt

Mix eggs and sugar and salt until combined. Add flour, baking powder and milk...alternating the two of them. Stir until completely mixed. Cook on a hot griddle or frying pan sprayed with cooking spray...1-2 minutes per side. Top with apple topping (below) and a dollop (or 3) of cool whip. 

Apple Topping:
6 T. butter
6 T. brown sugar
2-3 apples, peeled, seeded and chopped
2 t. cinnamon
1/2 c. chopped pecans (I bought whole and then "slightly" chopped them, you don't want it to be small pieces you still want some to be whole)

In a small saucepan combine butter and brown sugar. Heat until butter is melted. Add apples, pecans and cinnamon. Cover and cook on low for about 15-20 minutes or until the apples are no longer hard. Stir occasionally. Pour on top of hot pancakes. 

Julie~

Friday, April 11, 2014

Honey Lime Chicken Taquito

Chicken Taquitos are one of my husbands favorite things to order when we eat out at a Mexican restaurant. These Honey Lime Chicken Taquitos have the perfect little "zing" of lime that sets them apart from just "any ol'" chicken taquito. 
Honey Lime Chicken Taquito
3 c. cooked chicken
1 c. cooked rice
2 T. lime juice
1/3 c. honey
1/2 t. garlic powder
2 c. shredded cheddar cheese
8 soft flour tortillas

In a bowl combine all ingredient except flour shells, stir until combined. Lay tortilla out flat, divide mixture into 8 serving sizes and lay filling down the center of each tortilla. Add cheese. Roll each tortilla shell tightly. Place oil in frying pan and heat on medium high until hot. Place rolled taquitos into hot oil and fry until browned and warm. Continue until all taquitos are cooked. Serve with Green Cream Dipping Sauce if desired.
Green Cream Dipping Sauce:
1 c. sour cream
1/3 c. green taco sauce
1 t. lime juice

Place all ingredient in a small dish. Whisk together and serve.

Julie~


Wednesday, April 9, 2014

Mock SWIG Sugar Cookies

If you know me, you know I have a love/hate relationship with the famous SWIG sugar cookies. I LOVE them so much that when I get to a town that has a "SWIG" (a drink and cookie shop), I can hardly wait to get one of their sugar cookies between my lips. I HATE the fact that I love them so much because I literally can NOT stop with just one, they just suck me into their yumminess...then somehow it ends up that I HAVE to get 2 cookies...and YES I EAT THEM both, ALL BY MYSELF.... having said that, I don't know if its such a good idea that I found this recipe or not.  The recipe is all over the internet and when I found it I quickly printed it off...without getting the name of the sight I got it from, I apologize. I thought I would still share it with all of you so you can make them from home....especially if you don't have a SWIG close by. These cookies are DELISH and VERY close to the real mccoy...BUT you have to follow the recipe exactly so they will turn out and be a great "copycat!"
  
Mock SWIG Sugar Cookies
1 c. ROOM temperature BUTTER (real butter)
3/4 c. oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 eggs
2 T. water
1/2 t. baking soda
1/2 t. cream tartar
1 t. salt
5 1/2 c. flour

Cream butter, oil, BOTH sugars, water and eggs. Combine all dry ingredient in a separate bowl, whip together with a whisk to combine. Add dry ingredient in intervals, mixing dough in between. Chill cookie dough in refrigerator for 10 minutes. Remove and make GOLF BALL sized balls and place on a greased cookie sheet. Spray bottom of a flat bottomed glass (made from glass if possible) with cooking spray. Push the cookie dough ball flat, creating a rough edge like the SWIG cookie. Continue until you fill your cookie sheet. Bake cookies at 350 degrees for 6-7 minutes....THIS part is very important. IF you cook them too long they will be hard (my 1st 2 batches were hard). You want to cook them until they are set but don't look done, thats when they ARE DONE. My cookies took 7 minutes (when I finally got some PERFECT cookies).*Each oven is different, just watch your cookies carefully. 
Cool cookies slightly then remove and place on a paper towel. Cool completely...THEN REFRIGERATE for 1 hour. Frost cold cookies with SWIG frosting (recipe below). 
Mock SWIG Sugar Cookie Frosting:
1/2 c. butter, room temperature
3/4 c. sour cream
3-4 c. powdered sugar (I used 4)
1 t. salt
1/2 t. lemon extract
1 t. vanilla

Cream butter, salt and sour cream. Add the powdered sugar, a cup at a time, then you can add to desired consistency. Add lemon and vanilla. Mix until all ingredient is combined.  IF your frosting gets too stiff, add a spoon of milk (a little at a time). Frost cookies, refrigerate.

THESE cookies are AMAZING IF you follow the instructions perfectly. DON'T cook them too long! I don't think they will keep me from making a quick drive to the SWIG when I get out o the city...BUT when I'm craving them, and NEED them right NOW, these are a perfect fix!!

ENJOY! 
Julie~ 

Monday, April 7, 2014

Pork Roast Quesadilla

EASY seems to be what I am shooting for these days...I like the idea of eating 
something SCRUMPTIOUS without having to spend hours in the kitchen...these Pork Roast Quesadilla's are perfect for a quick, yummy meal!...especially if you have leftover pork roast!

Pork Roast Quesadilla

shredded pork roast (I had some left over from dinner the prior day)
diced red pepper, sauteed with a small amount of oil, until soft
grated pepper jack cheese
flour tortilla shells

Butter outside of tortilla shell, place in a frying pan. Sprinkle desired amount of cheese on 1/2 the tortilla. Sprinkle shredded pork roast and diced peppers...and top with more cheese. Fold over 1/2 the tortilla onto the side that has cheese and meat. Cook on medium heat until one side is cooked (approx. 2 minutes), flip over and cook the other side. Press the tortilla down with spatula as it cooks, so that the cheese will "seal" the quesadilla together. Remove from pan and enjoy! Top with a dollop of sour cream if desired (we "desired" to "dip" ours in sour cream).

Julie~


Friday, April 4, 2014

Roast Beef Philly Swiss Sandwich

This is a great EASY meal. Its really tasty too. Its perfect for any family because both
kids and adults will drool over this fabulous sandwich. 

Roast Beef Philly Swiss Sandwich

1 medium sized beef roast
1 can (14 oz) can beef broth
1 pkg. dry italian dressing mix
2 large green peppers
sliced swiss cheese
6 hoagie buns (I used the deli hoagie rolls)

Place roast in a crock pot. Pour beef broth over roast along with package of dressing (dry). Cover and cook on high for 3-4 hours. Before serving, slice green peppers and saute in a frying pan with a small amount on oil. Cook until soft (ish). Cut bun in half, lengthwise. Spread butter on inside of bun and cook in a frying pan, butter side down, until bun is browned. Remove roast from crock pot, shred or cut meat. Place meat on warm, browned bun. Top with swiss cheese and sauteed peppers. Use any sauces you would like...I prefer mustard....whatever you like...its YOUR sandwich. 

Julie~




Wednesday, April 2, 2014

Julie's Creamy Seven Layer Dip

I'm a huge fan of dips of any kind. I love the idea of something rich and creamy to top 
my crackers or chips with...this is a yummy seven layered dip with a TWIST. Its perfect for
the upcoming barbeque season or just a night sitting in front of the television all by yourself. 

Julie's Creamy Seven Layer Dip

THIS recipe makes a 9x13 pan...you can 1/2 the recipe for a smaller party platter if you want~

1 can refried beans
1 container guacamole (I used DEAN'S...because I love it!)
1 16 oz cottage cheese (more, if you like more)
3 diced tomatoes
1 small can diced green chilies
1 small can sliced black olives (optional)
1 1/2 c. shredded cheddar cheese
1 c. shredded swiss cheese

IN a 9x13 pan, spread refried beans....spread with guacamole, then spread cottage cheese, top with a layer of tomatoes, green chilies and olives. Top with shredded cheeses. Serve with tortilla chips or your favorite cracker. I like triscuits and wheat thins, but I think it tastes best with tortilla chips...just my preference though, Eat it with what YOU like. 

Julie~ 

Monday, March 31, 2014

Julie's Blueberry Bliss Fluff Salad

Easter will be here before you know it...and this is the perfect salad to serve 
with your Easter feast! Its light and fluffy and reminds me of those spring/summer
salads that I often crave when it warms up....and to top it off, its just plain DELICIOUS!

Julie's Blueberry Bliss Fluff Salad
1 can blueberry pie filling
12 oz. Cool Whip
3 oz box Berry Blue jello (YOU WON'T use the entire box)

In a mixing bowl, add Cool Chip and pie filling. Stir until combined. Stir in desired amount of dry jello mix (according to your taste). Refrigerate until ready to serve...YEP its that EASY!!

Julie~

Friday, March 28, 2014

Breakfast Bacon Taquito

Bacon, eggs and cheese.....sounds like breakfast to me. These very tasty Breakfast Bacon Taquito's 
can be eaten on the go or while you sit at the table. They can be made ahead and warmed up, or eaten fresh...they are very versatile which makes them even that much better!

Breakfast Bacon Taquito 
8 flour tortilla shells
4 eggs, scrambled
1 lb. bacon, cooked and drained
1 1/2 c. shredded cheddar cheese
Small amount of oil for cooking

Warm tortilla in the microwave for 15 seconds. Place small amount of cooked eggs, bacon and shredded cheese down the center of tortilla shells. Bring one side of the tortilla over the filling, and roll tightly to make a taquito. Repeat with all tortillas. Place small amount of oil in a frying pan, heat until hot. Place taquitos in pan with hot oil and cook until all sides are crisp and browned. Serve immediately. Can dip in your favorite dipping sauce if desired (salsa and ketchup are favorites of my family).

Julie~ 

Wednesday, March 26, 2014

Brown Sugar Pecan German Pancakes

I have developed a love of pecans...I don't know what it is, but I love everything
they are in. They just make my mouth water....so the idea of pecans baked right into 
my breakfast seemed like the perfect idea! These Brown Sugar Pecan German Pancakes 
taste like you are eating a slice of pecan pie for breakfast....mmmmm! WHO wouldn't
 want to start their day off with this?!

Brown Sugar Pecan German Pancakes
2 c. milk
2 c. flour
12 eggs
1 cube butter (REAL)
1 c. chopped pecans
4 T. brown sugar

In a mixing bowl (I do mine in the blender), combine milk, flour and eggs. Mix just until combined and no lumps are visible (from flour). Melt butter in the microwave...DON'T get it TOO hot or bubbly or your german pancakes will be flat. Pour melted butter into 9x13 baking pan (I like to use glass, but any 9x13 pan will work). Pour german pancake batter into pan. Sprinkle chopped pecans and brown sugar over batter. Bake at 375 degree for 35 minutes. Sprinkle with powdered sugar. Serve with maple syrup. 

Julie~