This is a recipe I had wanted to try out for quite some time – they were even better than I imagined! Definitely worth a try!
Ingredients:
5 medium russet potatoes
1/2 C. sour cream
3-5 green onions, sliced, reserve a tablespoon to top dish of sour cream
1/4 C. butter (1/2 stick) or 1/4 C. olive oil
1 1/2 C. shredded Cheddar cheese
6 slices bacon, cooked and crumbled
Directions:
Preheat oven to 400 degrees. Wash, then bake potatoes for 1 hour and allow to cool.
While potatoes bake, cook bacon and drain.
When potatoes are cool to the touch, cut them in half lengthwise, then scoop most of the potato out of each one and leave about 1/4 inch of potato on each skin. You can reserve the potato flesh to make mashed potatoes.
Rub each potato with cube of butter inside and out, or brush with olive oil.
Place potato skins, like little boats, on a baking sheet and broil 6 minutes or until edges turn brown.
Remove baking sheet from oven and divide cheese, bacon and sliced green onions evenly between each potato and return to oven for 2 more minutes or until cheese is melted. Serve with sour cream and additional sliced green onions.
Serves 5.
Angel’s Tip: These would be great with a variety of toppings – finely chopped broccoli with cheese; shredded chicken with barbecue sauce and cheese; cooked hamburger with diced green chilies and cheese – whatever you enjoy on a baked potato!
Angel’s Tip: To opt for a healthier version, just use light sour cream, olive oil (to brush potatoes), less cheese and small amount of turkey bacon or use cubed ham.
This fabulous recipe comes from a high school friend, Julie VanAuker of Georgia. I whipped this up and - YUM! - this one is a keeper! Thanks Julie!
Ingredients:
2 C. chicken breasts, cooked and shredded
3/4 C. (or to taste) buffalo wing sauce (see tips below)
1 pkg. 1/3-fat cream cheese, room temperature
1 C. sharp Cheddar cheese, shredded
optional, top with French-fried onions
Directions:
Preheat oven to 350 degrees F. Add cooked, shredded chicken to a 9x13-inch casserole dish, spread cream cheese on top. Place in oven for 2 minutes to further soften cream cheese then spread across. Top with freshly shredded cheese. Heat through for 15 minutes or until cheese is thoroughly melted. Serve with tortilla chips or crackers such Wheat Thins or Triscuits.
Angel’s Tip: I used what I had on hand – Taco Bell brand hot sauce and Colby-Jack cheese.
Fruit Dip
I remember making this tasty and easy fruit dip years ago, and I found the recipe again. Serve up with your favorite fruit such as apple slices, strawberries, pineapples and bananas.
Ingredients:
1 pkg. 1/3-fat cream cheese, softened
1 7-oz. container marshmallow creme
2 tbsp. orange juice concentrate
Directions:
Place marshmallow creme in a bowl and microwave for 20-30 seconds. Mix together with other ingredients until smooth. Chill then serve with your favorite fruit.
Zucchini Pizza
From the kitchen of Chantel Jensen of Utah, this would make a delicious, healthy option for game day. Thanks Chantel!
Ingredients:
zucchini
olive oil
pepperoni
garlic cheese
Parmesan cheese, optional
Directions:
Preheat oven to 375 F. Slice the zucchini in half. Brush with olive oil. Lightly sprinkle with salt and pepper. Top with pepperoni and cheese. Bake for 20 to 30 minutes until soft.
Angel's Tip: If you don't have garlic cheese available, sprinkle zucchinis with garlic powder before adding toppings and use Mozzarella cheese.
Grape Jelly Meatballs
From the kitchen of Cammie Haney of John Day, this is "easy-peasy" with only three ingredients! Thanks Cammie!
Ingredients:
2 lbs. fully-cooked frozen meatballs
1 12-oz. jar grape jelly
1 12-oz. jar chili sauce, such as Heinz
Directions:
In a large pot, stir jelly and chili sauce to combine, add meatballs and stir to coat. Simmer 25-30 minutes, until meatballs are warmed through. These can be made in a crockpot – cook on low for 1-2 hours.
Cheesy Dip
This cheesy, meaty dip is a favorite for Hailey Delaney of Canyon City and her family. Thank you Hailey!
Ingredients:
1 lb. sausage
1 8-oz. pkg. cream cheese
1 jar salsa con queso (cheesy salsa dip)
1 jar regular salsa
Directions:
Brown the sausage and drain. In a crockpot, add all ingredients. Cook on low for an hour or two until mixed and warmed through. Serve with tortilla chips or Doritos-style chips.
Angel’s Tip: If you don’t have a crockpot, use a skillet to warm the ingredients through on low, stirring occasionally (after the sausage is browned and drained).
Pizza Bites
From the kitchen of my sister-in-law Christy Carpenter of Utah, these pizza bites are easy and awesome! Thanks a bunch Christy!
Ingredients:
crescent roll dough, such as Pillsbury
cheese sticks
pepperoni
marinara sauce
Directions:
Preheat oven to 375 F. Place 3-4 pieces of pepperoni on each triangle of dough, top with a 1/3 of cheese stick, roll up as you would a crescent roll. Bake for 10-14 minutes or until golden brown on ungreased baking sheet. Serve with warm marinara sauce. Can be made 2 hours ahead - cover and refrigerate.
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