Thursday, January 29, 2015

Loaded Twiced Baked Potatoes

An easy game day appetizer food that is sure to please all palates.

Of course if you are like me I made a meal out of these little potatoes. I had one and then promptly went back for two more.  If you want these for a crowd you need to double the recipe.

I somehow managed to delete all of the other hundreds of photos of these potatoes when transferring them from my camera to my computer. They were there and then they weren't.  Sometimes I just don't even know.  Since at that point we had eaten them all I couldn't take more.  #bloggertroubles

You can switch up the topping to make them a bit healthier - scallions or broccoli anyone? These are decidedly not all that healthy with loads of cheese and bacon. They are delicious though. Mr. J talked about kicking up the heat aspect with paprika or cayenne.  I thought they had a nice kick on their own with the use of pepper jack cheese. Lately even the littlest spice seems really spicy.  

Loaded Twice Baked Potatoes

by Emily Morris
Prep Time: 10 minutes
Cook Time: 1 hour
Keywords: bake appetizer bacon cheese potatoes Super Bowl
Ingredients (6 potato skins)
  • 3 Russet Potatoes
  • Olive Oil
  • Sea Salt or Kosher Salt
  • 2 ounces cream cheese, softened
  • 2 tablespoons butter
  • 1 tablespoon garlic powder
  • Shredded Colby Jack Cheese, Cheddar Cheese, and Pepper Jack Cheese
  • 3 Slices of bacon, cooked and crumbled
Preheat the oven to 400 degrees.

Drizzle each potato with olive oil and then in the salt to coat entirely.

Place the potatoes in the oven on tin foil and bake for 50-60 minutes. A fork should slice through the skin easily.

Allow to cool then slice open lengthwise and remove most of the white flesh into a bowl. Add the butter and cream cheese and using a potato masher begin mashing the insides. Add seasoning and mash until smooth.

Spoon back into each potato skin and top with cheese and bacon.

Place onto a baking dish and bake until the cheese is melted, about 10 minutes.
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Wednesday, January 28, 2015

We survived the snow and #WIAW

Well, the storm came and went. We got about 18 inches of snow that poor Mr. J had to handle all on his own but we never lost power. In fact we were in some random band in Connecticut that didn't really get much snow after 10 am. There was snow to the west and snow to the east but no snow over us.

This was the nightmare I faced on Sunday afternoon. I thought we had everything we needed for the storm but neglected to get water. Thankfully there was plenty of water.  Unfortunately there were people everywhere. Negotiating a cart and a pregnant belly in a crowd is not my idea of fun. 

We went out again Sunday night for some extra propane at Walmart. It was much less hectic. As a reward I also got a Blizzard.  Oreos are the best and very, very dangerous. 

As for eats during the storm. I woke up super early being anxious with the snow and wind. Because we still had power I quickly turned on the coffee maker and made a green smoothie. I pretty much snacked all morning and forgot to take pictures. There was some toast, and sweet potato tots in the mix. 

Lunch was chicken and wild rice soup with lots of saltines.  Perfect for a snow day. 

And of course a cookie. My afternoon snack also consisted of an apple and cheese cubes. 

Mr. J whipped up this dinner pretty quickly and it was marvelous. It was semi like a dish he ordered at an Italian restaurant a while back. Pork chops with onions and peppers. He also added some garlic bread. I gave him a hard time because I think he used a whole bulb of garlic for our three pieces of toast.  Seriously there must have been as least 4 tablespoons on the cutting board. 

What is your favorite snow day food?  What did you eat Wednesday?

Tuesday, January 27, 2015

Chocolate Chip Oatmeal Cookies #KingArthurFlour

King Arthur Flour's Chocolate Chip Oatmeal Cookies. One of the most popular recipes in 2014.

Did you know that we are in the midst of a blizzard? I scheduled this post last night just in case we lost power.  Fingers crossed we do not lose power.  When they first started forecasting this storm I wasn't too worried. I am from Maine. I can handle snow. What I cannot handle is the wind and snow mix.  No power is no fun.  Being almost 9 months pregnant makes matter even worst. No power means no heat and no power to cook. 

I am eating pretty constantly now and I do not want to deal with not being able to make food.  Just in case I went out with the masses yesterday and stocked up on batteries, water and non-perishable groceries.  We have about 50 different granola bars.  No joke. 

I have been planning on making these cookies for a while but there was no time like the present to bake off several dozen. Cookies are essential to have on hand during a blizzard. 

These cookies are amazing and we actually ate way too many yesterday instead of saving them for the actual storm.  Besides having the perfect ratio of flour and oats to make them nice and thick, these cookies have 3 cups of chocolate. Three cups is more than the standard 12 oz bag of chocolate chips from the store. That is a lot of chocolate. I used a combination of mini chips and chocolate chunks. There is no need to search for the best cookie in the cookie jar. They all are the best!

I feel much more comfortable going into this storm with a big batch of cookies waiting for me when hunger strikes. 

Chocolate Chip Oatmeal Cookies

by Emily Morris, Adapted from King Arthur Flour
Prep Time: 20 minutes
Cook Time: 15 minutes
Keywords: bake dessert chocolate oatmeal cookie
Ingredients (36 cookies)
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large egg, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups All-Purpose Flour
  • 1 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups semisweet chocolate chips
Preheat the oven to 325°F. Line several cookie sheets with parchment paper.

In the bowl of a stand mixer beat together the butter and sugars until smooth. Then add the eggs and vanilla one at a time, beating well after each.

In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.

Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

Stir in the chocolate chips.

Form 1-2 inch balls with the cookie dough. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.

Bake the cookies for 12 to 15 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look under cooked. Remove from oven and let cool on the cookie sheet. The cookies will continue to bake.
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