Loaded Twice Baked Potatoes

Name: Loaded Twice Baked Potatoes

• Active Time: 70 mins
• Total Time: 60 mins
• Yield: Makes 12 Servings

Ingredients:

• 6 large Russet Baking Potatoes
• 3 Tbsp butter
• 1/2 cup cream
• 1/3 cup sour cream
• 1/2 tsp salt
• pepper to taste
• 12 oz. medium or mild cheddar cheese (about 3 cups)
• Season salt
• 8-10 slices bacon, cooked and crumbled
• 6 green onions, chopped (chives work also)
• 1 recipe Ranch Dressing, recipe follows

Ranch Dressing

• 1 heaping Tbsp ranch seasoning mix
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup milk

You will also need:

• oven, mixing bowl, baking sheet, mixing bowl, potato masher

Preparation:

• Wash and scrub potatoes, poke each one several times with a fork. Place in oven and bake 400 degrees for 65-70 minutes, or until soft when squished (I don't ever preheat the oven, I don't think it's necessary).
• Remove baked potatoes from oven (reduce oven temperature to 350 degrees), slice potatoes in half lengthwise and scoop out flesh into a large mixing bowl, leaving about 1/4 inch of flesh so potato maintains it's shape. Place potato skins on a baking sheet.
• Add butter to hot potato flesh in mixing bowl and mash potatoes with a potato masher until no longer chunky. Add in cream, sour cream, salt and pepper and beat potato mixture with an electric mixer until potatoes are smooth and fluffy about 2 - 3 minutes (Note: if you like your potatoes any thinner just add a little bit of milk a few tablespoons at a time to reach desired consistency).
• Fill potato skins with mashed potatoes and smooth out tops with a spoon. Sprinkle filled potatoes with cheddar cheese. Sprinkle each potato with about 1/8 tsp season salt (you could do more or less to your taste) and fresh ground pepper to taste. Bake filled potatoes for 15 - 20 minutes (depending on how gooey or crisp you like your cheese).
• Remove from oven, sprinkle potatoes with crumbled bacon and chopped green onions, and drizzle with ranch dressing. Serve immediately.

Ranch Dressing

• Combine all ingredients in a mixing bowl, mix well. Cover and let rest in refrigerator 1 hour.

from: cookingclassy.com

Boston Cream Pie

Name: Boston Cream Pie

• Active Time: 20 mins
• Total Time: 30 mins
• Yield: Makes 8-10 Servings

Ingredients:
Pastry Cream Filling Ingredients

• 3 egg yolks
• 1/4 cup sugar
• 2 TB cornstarch
• 1 1/2 cups milk
• 1 tsp vanilla

Sponge Cake Ingredients

• 2/3 cup sifted flour
• 3 eggs, separated
• Dash of salt
• 2/3 cup sugar
• 1 tsp vanilla

Chocolate Glaze Ingredients

• 2 oz. Bittersweet or semisweet chocolate, good quality
• 1/4 cup hot water
• 2 TB unsalted butter, softened and cut in small pieces

You will also need:

• oven, small bowl, hand beater, small glass bowl, microwave, serrated knife, springform pan, rubber spatula

Preparation:
Pastry Cream Filling

• Mix sugar and cornstarch in a small bowl.
• Beat egg yolks in a kettle, and then add the sugar/cornstarch and stir well. Gradually add the milk, stirring constantly. When it is blended, heat over medium burner, stirring constantly, until it is thick and boiling; this will take about 6-8 minutes. Stir in the vanilla. Pour into a bowl and cover with plastic wrap (the plastic wrap should touch the cream to prevent a skin from forming). Refrigerate while you make the cake.

Sponge Cake

• Preheat oven to 350 degrees.
• Sift the flour three times. Beat the egg yolks with a hand beater (or a fork) until thick and consistently yellow; set aside. Beat the egg whites until frothy, sprinkle in a dash of salt and beat until soft peaks form. Gradually beat in the sugar, about 2 TB at a time. Using a rubber spatula, fold the egg yolks into the beaten whites. Add flour gradually, sifting about 1/4 cup at a time over the surface, and gently folding it in. Pour into an ungreased 9” springform pan and bake about 30 minutes, until a toothpick comes out clean.
• Cool on a rack for about 10 minutes, then use a knife around the edges of the pan. Remove side of pan and use knife to loosen bottom. Cool on a rack. Note: The cake may stick some to the sides and bottom; this is normal.

Chocolate Glaze

• In a small glass bowl, melt chocolate in microwave, about 2 minutes. Stir until smooth and add hot water. Stir in butter one piece at a time. Let glaze sit until you’re ready to use it; it will thicken somewhat. (I make the glaze while the cake is baking.)

Assembling Boston Cream Pie

• Using a large serrated knife (or other sharp knife) cut cake in half horizontally, creating two layers. Place bottom layer on cake plate. Stir the cooled filling and spread it on the cake. Make it a little higher in the middle and stop about 1/2 inch from the edge. Place other cake layer on top and press down gently. Spread glaze over top, letting it run down the sides a bit. May be eaten right away, but if you have time, chill it before serving. Cut into pie shaped wedges and enjoy! Cover any leftover pie and store in the refrigerator.

Cook's Notes:

• Separating eggs isn’t hard, but you have to be careful.
• When you cut the cake, use a knife that’s large enough to cut quickly and evenly. Even though sponge cakes are light, the cake is also surprisingly sturdy, so you should be able to lift it easily.
• I like the contrast of the bittersweet glaze, but if you prefer a sweeter topping use the semisweet.
• You’ll have three egg whites left from the pastry cream. What to do? You can freeze egg whites in a sealed container and use them later, or you can make Marvelous Maple Meringues

from: piechef.com

Blue Ribbon Blueberry Pie

Name: Blue Ribbon Blueberry Pie

• Active Time: 20 mins
• Total Time: 30 mins
• Yield: Makes 8 Servings

Ingredients:

• 8 ounces cream cheese
• 2 tablespoons milk
• 1 teaspoon + 1 tablespoon lemon juice
• 1 pastry shell (9 inches), baked
• 2 tablespoons cornstarch
• 1/4 cup water
• 4 cups fresh or frozen blueberries, divided
• 1/2 cup sugar

You will also need:

• oven, small bowl, large saucepan

Preparation:

• In a small bowl, beat the cream cheese, milk and 1 tsp lemon juice until smooth. Spread over the bottom of pastry shell.
• In a large saucepan, combine the cornstarch, water and remaining 1 tble lemon juice until smooth. Mash 2 cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.
• Stir in sugar. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers. 

from: sacchef.wordpress.com

Thick and Creamy Boston Clam Chowder

Name: Thick and Creamy Boston Clam Chowder

• Active Time: 20 mins
• Total Time: 30 mins
• Yield: Makes 4 Servings

Ingredients:

• 1/4 pound salt pork, minced (about 1 cup)
• 1 large onion, chopped
• 1/4 cup all-purpose flour
• 3 cups whole or lowfat milk
• 4 cups clam liquor, clam broth, bottled clam juice, or a combination
• 1 1/2 pounds all-purpose potatoes, peeled and diced (about 4 to 5 cups)
• 1 large bay leaf, broken in half
• 2 teaspoons dried thyme or 2 tablespoons chopped fresh
• 3 cups coarsely chopped hard-shell clams (see note)
• 2 cups half-and-half or light cream
• Salt and fresh-ground black pepper
• 1 tablespoon unsalted butter

You will also need:

• large kettle or soup pot, soup bowls

Preparation:

• Cook the salt pork in a large kettle or soup pot over medium heat until the fat is rendered and the pork bits are crispy, about 10 minutes. Remove the pork with a slotted spoon to drain on paper towels, leaving the drippings in the pot.
• Add the onion to the drippings and cook, stirring frequently, until it begins to soften, about 6 minutes. Sprinkle on the flour and cook, stirring, for 2 minutes. Add the milk and clam liquor, whisking until smooth. Add the potatoes, bay leaf, and dried thyme (if using dried) and cook, uncovered for 10 minutes, until the potatoes are almost tender. Add the clams and fresh thyme (if using fresh) and stir in the half-and-half. Continue to simmer until the potatoes are tender, about 5 more minutes. Season with salt and pepper to taste. Remove from the heat and let the chowder sit, partially covered, at cool room temperature for at least 1 hour, or refrigerate for up to 2 days. Reheat gently, discarding the bay leaf.
• To serve, ladle the chowder into soup bowls, add a small square of butter, and stir to swirl in. Sprinkle with the reserved salt pork cracklings, if you like.

Cook's Notes:

• You can buy chopped fresh clams from a fish market, or use 5 quarts of scrubbed hard-shell quahogs and steam them in a small amount of water in a large kettle until they open, 5 to 15 minutes, depending on size. Then scrape out the clam meat and chop or cut it with scissors into cranberry-sized pieces. Pour the cooking liquid into a glass measuring cup, let any mud settle, and pour off the clean broth to use in the chowder.

from: harvardcommonpress.com

Apple Walnut Pancakes

Name: Apple Walnut Pancakes

• Active Time: 20 mins
• Total Time: 40 mins
• Yield: Makes 5 Servings (14 -15 pancakes)

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup quick-cooking oats
• 2 tablespoons ground flaxseed or wheat germ
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1½ cups 1% low-fat milk
• 1 large egg, beaten
• 1/4 cup low-fat vanilla yogurt
• 1 medium apple, peeled, cored and finely diced
• 1/2 cup walnuts, lightly toasted and coarsely chopped

You will also need:

• large bowl, Whisker, large nonstick skillet or griddle, spatula

Preparation:

• Whisk together the all-purpose flour, whole wheat flour, oats, flaxseed, baking powder, cinnamon, and salt in a large bowl.
• In a separate bowl, whisk together the milk, egg, and yogurt until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the apple and walnuts until combined.
• Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.
• Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Adjust heat if the bottoms brown too quickly. Flip, flatten gently with a spatula and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.

from: mealmakeovermoms.com

Strawberry Americana Trifle

Name: Strawberry Americana Trifle

Active Time: Less than 30 mins
Total Time: Less than 30 mins
Yield: Serves 8 to 12

Ingredients:

• 1 large package of berry blue Jello
• 1 large package of red jello (any flavor)
• 4 c boiling water 
• 2 c cold water
• 8 oz Cool Whip
• 4 c Angel food cake, cubed
• 2 c strawberries
• 1/2 c blueberries

You will also need:

• baking pan, clear glass bowl

Preparation:

• Prepare Jello according to directions. Pour into two separate 9x13 pans. Refrigerate until firm. Meanwhile slice the strawberries.
• Cut the Jello into 1/2-inch cubes. Arrange the blue cubes in the bottom of a clear glass bowl. Top them with 1/3 of the package of Cool Whip. Add the cake cubes, sliced strawberries and another 1/3rd of the Cool Whip. Add the red cubes and top with the remaining Cool Whip. Sprinkle blueberries on the top.

from: recipes.holidays.net