Ingredients:
4 medium sweet potatoes
2 cups grated cheese ( I use a mix of cheddar & monterey jack)
1/2 cup real bacon bits (no artificial stuff here) or 6-8 slices bacon, cooked and crumbled
2 scallions, diced
Directions:
Scrub sweet potatoes under running water until clean. Place in a *microwave safe bowl with a lid.
Microwave on high for 6-8 minutes or until fork tender. Let cool slightly.
Preheat oven to Broil.
Cut potatoes in half lengthwise making 8 potato skins. Using either a small ice cream scoop or a tablespoon, scoop out most of the potato flesh being careful so as not to go through the skin. You can save the insides to add to your next pot of mashed potatoes.
Place 1/4 cup of cheese in each skin. Sprinkle each skin with about 1 tbls. bacon bits and 1 tbls. scallion.
Place skins on a parchment lined baking sheet. Broil until cheese has melted.
Serve with sour cream.
*Note: I like to use a glass cassorole dish & lid. Don’t poke holes in the potatoes. Don’t add water to the bowl. You can make quick baked potatoes anytime using this method.
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09Feb
Sweet Potato Skins
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09Feb
Holy Guacamole
Ingredients
3 - 4 ripe avocados
3 tbls lime juice
1/4 cup diced red onion
1 large garlic clove, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 medium tomato, seeded & diced
Directions
Cut the avocados in half and remove the pits, saving one. Without going through the skin, (yours or the avocado’s) slice avocado flesh vertically then horizontally and then, using a spoon, scoop the flesh out of their shells into a medium bowl. See pictures below. If you don’t feel comfortable slicing the avocado in its “shell”, scoop it out first then dice. Resist the urge to mash!
Immediately sprinkle the lime juice over the avocados - this will prevent them from turning brown. Stir in onion, garlic, salt, and pepper and toss well. Add the tomatoes. Mix well and taste for salt and pepper.
If storing in the refridgerator before devouring, place saved avocado pit in the center of the guacamole and cover with plastic wrap. This helps prevent browning. Remember to remove the pit before serving.
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Ingredients:
Cake:4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 tsp vanillia extract
2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3 cups grated carrotFrosting:1/2 cup softened butter
*1 cup softened cream cheese
4 cups icing sugar
1 tsp vanillia extract*Note: measurements don’t have to be exact when it comes to the frosting…feel free to use an entire 250g block of cream cheese
Directions:
Preheat oven to 350* F. Grease & flour a 9×13 pan.
For the cake:
Combine flour, baking soda, baking powder, salt, & cinnamon together in a seperate bowl. Set aside.
In a large bowl, beat eggs, oil, applesauce, both sugars and vanilla extract together. Add dry ingredients to egg mixture & stir well. Mix in grated carrot.
Pour into prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool for approximately 10-15 minutes, then turn out onto wire rack and cool completely.
For the frosting:
In a medium bowl, combine all ingredients & beat until mixture is smooth. Spread frosting over top cake.
Serves: depends on how big you cut the pieces…okay, fine…this cuts nicely into 16 pcs
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