Lion House Twice Baked Potatoes

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I have had some very specific cravings with this pregnancy and right now it is baked potatoes.  I can't get enough of them.  We're going to a mexican restaurant tonight with my brother and his wife and I am planning on bringing my own baked potato.  Sweet nector. 

This recipe is a long-time fav of John's and now is an all-time fav of mine.  John's mom makes these every once in a while and we just drool over them.  They come from the ever-delicious Lion House Cookbook.

{What you need}

6 large baking potatoes

3 slices bacon

1/2 cup sour cream

1/2 cup milk

1 1/2 tsp salt

1/8 tsp pepper

4 chopped tgreen onions

1/2 cup shredded Cheddar

oil

Preheat oven to 400 degrees.  Wash potatoes and rub skins with oil.  Bake for 1 hour or til potatoes are done.  While the potatoes are baking, cook bacon until crisp.  Drain and crumble/chop; set aside.  When potatoes are done, reduce oven to 350.  Cut a slice from the tope of each potato and scoop out the pulp, leaving a little along the lining of the skin so it isn't flimsy.  Mash pulp with sour cream, milk, salt, pepper, and green oinions.  Fill potato shells with mixture and sprinkle with cheese and bacon.  Bake at 350 for ten minutes.

I'm thinking about making these for a baby shower I'm throwing in the next few weeks.  You can easily multiply this recipe to serve as many as you need, and they keep great in the fridge so you can make them the day before.

Joelle's Stuffed Mushrooms

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My wonderful co-worker and friend Joelle made these phenomenal mushrooms for our work Christmas party a few weeks ago.  You can imagine how much I loved them, with my obsession with all things mushroom.  Then I found out there were only three ingredients and I about passed out.  She shared the love, so here I am sharing the love:

{What you need}

1 lb. ground sausage

1 8 oz. package creem cheese

2 packages whole mushrooms

Wash and de-stem the mushrooms. Fry up the sausage and drain the grease.  Combine cream cheese and sausage.  Place the mushrooms bottom up on a cookie sheet and fill each mushroom with the sausage mixture.  Broil on high for about 4-6 minutes.  Keep your eye on them so they don't overcook.

Brie en Croute

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I first had this beautiful appetizer this past Thanksgiving at my hub's aunt and uncle's house.  It was absolutely incredible!  As a brie lover, this did not dissappoint.  You can imagine my delight when I stumbled across this recipe the other day on my favorite foodie blog, The Sister's Cafe.  You can imagine my delight even more when I realized how flippin easy it is!  I just had to share the love with you:

{What you need} 

1 wheel of Brie, I used a 13 oz from Harmons ($11.99) (you can use up to a 19 oz)

2 puff pastries, found in the frozen dessert section by the pies (2 come together in one package)

1/4 cup brown sugar

1/4 cup crasins

1/2 cup chopped pecans

1 egg + 1 Tb water for an egg wash

Allow the puff pastries to defrost to room temp.  On a lightly floured surface, roll out the pastry.  In the center of the pastry put the brown sugar, crasins, and pecans.  Take the wheel of brie and scrape off as much rind as you would like.  It is edible, but makes it a little harder to cut into if there is too much on.  I shave off a lot of the rind but not enough to cut into the cheese.  Place the shaved wheel of brie on top of the pile of goods in the center of the pastry.  Fold the dough up and around the cheese, taking care to seal completely and securely.  Turn the wheel over onto a lightly greased cookie sheet so that the folds and seems are underneath.  Egg wash the entire surface.  With the other puff pastry you can roll it out and cut out shapes and press it onto the top of the wheel to add decorations.  I copied The Sisters Cafe and cut out some holly leaves and berries to make it festive for a Christmas party we went to.  Then egg wash the entire surface again. 

Bake at 400 for 20 minutes, then let the oven cool to 325 and bake for 20-25 minutes longer.  Serve with crackers and fruit.

Let me know if you try this super classy yet easy appetizer for your holliday presentation!

Poached Eggs and Asparagus

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This may be my new favorite mini meal!  It is so easy, delicious, and looks gorgeous, too.  Poaching eggs the old fashioned way may intimidate people, but I did it on my first try by following these steps exactly.

{What you need}

Water for boiling

1 bunch asparagus, washed and tough ends cut off

4 eggs

grated parmasean cheese

cooking spray

sea salt

pepper

Bring a pot of water to a boil.

On a tin foil-coverd cookie sheet, spray cooking spray and arrange the asparagus so that they are in a single layer.  Spray the asparagus with cooking spray and sprinkle with sea salt and pepper to taste.  Broil on high for 5 minutes and 20 seconds.

While they are cooking, poach the eggs, according to the steps listed in the link above.  When the asparagus is done,  divide onto four plates and sprinkle with grated parmesean cheese,  letting the heat melt it a little.  Place the poached egg on the asparagus and serve with garlic bread and grapes, or anything else you want!

Compliments of Gina at Skinnytastes

Bavarian Apple Torte

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Sooo.... funny story.  We were having a fundraising bake sale at my work the other week and the owner (an amazing woman, I just lover her, thought still slightly intimidating--she's the OWNER) brought in this torte to sell.  It was beautiful and I had a bite of someone's slice and it was deLICious.  But we were all too timid to ask for the recipe from our BOSS boss.  Luckily Jenna, who used to work at my work, came in for therapy.  She saw the torte and remarked, "Wow, that looks just like my mom's Bavarian Apple To....wait, did Margo make this?"  We replied that she did.  Then Jenna said, "Oh!  It IS my mom's apple torte!"  Jenna's mom and Boss Margo are friends and share recipes! So we had Jenna bring in the recipe the next time she came in for therapy.  And here it is.  You can imagine how delectible this is if we went to all this trouble to get the recipe.  This would be a perfect addition to a Thanksgiving spread!  Can you believe it's already that time of year?

{What you need}

crust

1/2 cup butter

1/3 cup sugar

1/4 tsp vanilla

1 cup flour

filling

1 egg

1/4 cup sour cream

8 oz. cream cheese

1/4 cup sugar

1/2 tsp vanilla

topping

2 apples (peeled, cored, sliced thin)

1/2 cup sugar

1/2 tsp cinnamon

pinch of cloves

pinch of nutmeg

1/4 cup sliced almonds

Crust: Beat butter and sugar until smooth.  Add vanilla and flour until it forms a ball.  Butter the bottom and sides of a 9" spring form pan.  Press crust mixture onto the bottom and up 1" on sides.

Filling: Beat the cream cheese until light.  Add the sugar and beat until blended.  Add the vanilla, egg and sour cream.  Beat until smooth.  Pour into crust and spread evenly.

Topping: Mix apples, sugar, cinnamon, cloves, and nutmeg.  Lay apples flat on top of filling in a fan shape or flower shape, or whatever pretty shape you like.  Sprinkle almonds in a ring around outer edge of appples. 

Bake at 450 for 10 minutes, then 400 for 25 minutes.  Serve warm or chilled with ice cream.

compliments of Babbi Hill

Fried Banana Split

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So I was working out at the gym the other day and was watching the Food Network (I know) and this beaut came onto the screen.  I was completely captivated and ended up making them the very next night!  These are, by far, one of THE most incredibly delicious desserts I have ever come across in my 25 years eating dessert.  And here's the cherry on top: THEY ARE EASY PEASY LEMON SQUEEZY!!

{What you neeed}

1 1/2 cups flour

1/2 cup conrstarch

2 tblsp baking powder

2 tblsp sugar

1 1/2 tsp salt

1 tsp. cinnamon

2 yolks

1 1/2 cup club soda

1 bunch barely ripe bananas

veetable oil, for deep frying

Preheat your oil in a heavy-based pot for deep frying to 365 degrees F.

In a large mixing bowl combine flour, cornstarch, baking powder, sugar, salt, and cinnamon. Make a well in the center and add the yolks and club soda. Using a whisk, stir from the inside working your way out, slowly incorporating the dry ingredients without forming any lumps. Peel the bananas and dip in the batter and coat well. Fry in hot oil until batter is puffy and golden brown. Drain on paper towels when done.

We served this with icecream, chocolate sauce, and chocolate cake.  It suggests serving it with icecream, banana chips, and caramel sauce.  Honestly, you could serve it with cough syrup and it would be delicious.  you can't go wrong with these puppies!!

Chocolate Lover's Favorite Cake and WINNER!

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Whenever someone in our family has a birthday they get to pick a cake for me to make them for our wee family party.  My darling sister Ellie is pregnant and is craving all things chocolate, so this was her choice.  She was NOT disappointed.  None of us were.  When they say Chocolate Lover's Favorite, they ain't lyin!!  This is, by far, the best chocolate cake known to man.  And it's so easy to make!!

{What you need}

1 package devil's food cake mix

1 (3.9 oz) package instant chocolate pudding mix

2 cups sour cream

1 cup melted butter

5 eggs

1 teaspoon almond extract

2 cups semisweet chocolate chips

{sauce}

1 can sweetened condensed milk

1 cup semisweet chocolate chips

1 teaspoon vanilla extract

   

Preheat oven to 350.  Grease and flour a 10 inch bundt pan.  In a large bowl, stir together cake mix and pudding mix.  make a well in the center and pour in sour cream, melted butter, eggs and almond extract.  Beat on low speed until blended.  Scrape bowl and beat 4 minutes on medium speed.  Blend in chocolate chips.  Pour batter into prepared pan.  Bake for 50-55 minutes.  Let cool in pan for 10 minutes, then turn out onto a cake plate and drizzle with frosting.  Best if served warm!

While the cake is baking, combine all frosting ingredients in a small sauce pan and heat on low, stirring constantly, until chocolate chips are melted and it is all blended.

compliments of allrecipes.com


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::::WINNER TIME::::
CONGRATULATIONS TO
JILLIAN
who wrote:
Well Jessie, I love these Sliders as well! My sister gave me this recipe a long time ago, so I was so excited to see it on your blog too! I actually don't like ham, but I made this for my husband and I and I sure did love it all put together like this. Your blog is great, and I hope all good things come to you for all you are doing! :) I am excited to make your breadsticks for my next family party. That will for sure be my favorite recipe, as soon as I make it! :)
xo- Jillian
email me at 
henrie.jessica@gmail.com
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