Bacon Hasselback Potatoes

Well this recipe had me at Potatoes, bacon and garlic! These Bacon Hasselback Potatoes were so good, everyone loved them! My husband said that they would serve something like this in a fancy restaurant.

I was looking through my latest issue of the Food Network magazine, when I came across this recipe. I changed it up just slightly, I used Russet potatoes instead of Yukon Gold, and I only made 6 instead of 12. Which gave my potatoes more bacon and garlic butter topping per potato. I’m going to give you the recipe like it was written in the magazine but just know that it is versatile.

The ingredients are:

  • 4 slices thick-cut bacon, each cut crosswise into 9 pieces
  • Kosher salt
  • 12 medium Yukon gold potatoes, peeled
  • 1 stick unsalted butter (I used regular salted butter)
  • Sea salt and freshly ground pepper
  • 2 scallions, finely chopped
  • 2 tablespoons finely chopped fresh parsley (I didn’t have, so I didn’t use)
  • 1 clove garlic. finely chopped
  1. Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees. Bring a large pot of salted water to a boil.
  2. Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
  3. Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet (I used a round stoneware baking dish); let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.
  4. Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.
  5. When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper (if needed).

Total time needed to make this is 3 hours so plan ahead!

 

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Pumpkin Nut Cups

I got the cutest cookbook from my sister-in-law last year (thanks again Lisa), Gooseberry Patch Taste of Autumn. In this cookbook are so many delicious looking Autumn recipes! This is where I got this recipe for Pumpkin Nut Cups. I served these for a fundraiser I hosted at my house for the Juvenile Diabetes Research Foundation (JDRF). We all loved these! They would be perfect for the holidays as well. I made some with Pecans and then made smaller ones in my mini muffin pan without nuts. This is a very versatile recipe, that can be changed and adjusted to fit anyones taste! The ingredients are:

  • 1/2 cup butter, softened
  • 3-oz. pkg. cream cheese, softened
  • 1 cup flour
  • 3/4 cup brown sugar, packed and divided
  • 1/4 cup canned pumpkin
  • 1 egg yolk
  • 1 T. half-and-half
  • 1 T. plus 4 t. butter, melted
  • 1/4 t. rum extract
  • 1 t. vanilla extract
  • 1/8 t. cinnamon
  • 1/8 t. nutmeg
  • 1/2 cup chopped pecans
  1. In a medium mixing bowl, blend 1/2 cup butter and cream cheese with an electric mixer until well blended; stir in flour. Divide dough into 24 balls, one inch in diameter, and press the dough evenly into the bottoms and up sides of twenty-four, 1-3/4 inch muffin cups. Bake at 325 degrees for 10 minutes.
  2. Combine 1/2 cup brown sugar, pumpkin, egg yolk, half-and-half, 4 teaspoons butter, extracts, cinnamon, and nutmeg; spoon evenly into warm dough cups. Stir together nuts with remaining brown sugar and butter; sprinkle over pumpkin mixture. Bake for 25 additional minutes. Cool in pans for 10 minutes; loosen and remove from pans. Serve warm or cool.

Makes 2 dozen

Apple Pie Bars

I made these yummy Apple Pie Bars the other night when the family came over for dinner. I found the recipe in an old Taste Of Home magazine. It won the grand prize for their Dessert bar contest and I definitely now know why. These Apple Pie Bars had all of the delicious goodness of a home-made apple pie in the form of a bar cookie. This is a very good way to serve apple pie to a larger crowd. My very bad picture-taking skills does these no justice, (to dark) sorry! Anyway……. Here’s the recipe..

  • 4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup shortening
  • 4 egg yolks
  • 2 Tablespoons lemon juice
  • 8 to 10 Tablespoons cold water

Filling:

  • 7 cups finely chopped peeled apples
  • 2 cups sugar
  • 1/4 cup flour
  • 2 teaspoons ground cinnamon
  • dash ground nutmeg

Glaze:

  • 1 cup confectioners’ sugar
  • 1 Tablespoon milk
  • 1 Tablespoon lemon juice
  1. In a bowl combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.
  2. Roll out one portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge.
  3. In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan; place over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top. Bake at 375 for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting.

Roasted Turkey Breast with Peach Rosemary Glaze

I had some family over the other night for a mini thanksgiving dinner. We aren’t going to be able to see each other on Thanksgiving so we decided to get together a little early and have a nice meal together. I didn’t want to make a whole turkey so I decided to try this recipe from the Food Net. for Roasted Turkey Breast with Peach Rosemary Glaze. I’m not going to lie I was a little nervous. Turkey is so touchy, and you definitely don’t want to be the one who made the Turkey leather for dinner…… I’m happy to say that my turkey breast turned out perfect! It was moist and the flavor was perfect! Everyone loved it! Brining the breast made the flavor great and it wasn’t just the outer seasoned bites that were good, every bite had great flavor. It was moist and the peach chutney like glaze was delicious. Even my Aunt who was questioning the peach and onion combo was very pleased. I think that if you have a small group for Thanksgiving this would be the perfect Turkey recipe for you. For us it served 5 adults and 5 kids and we still had leftovers!

The ingredients are:

  • 2 Cups apple cider, plus 2 tablespoons
  • 1/4 cup salt, plus more for turkey
  • 3 to 5 sprigs thyme
  • 3 sprigs rosemary plus 1 teaspoon chopped
  • 1 (3 3/4-pound) boneless turkey breast with skin (I used a skinless turkey breast that I got from Costco)
  • 1/2 cup onion, finely chopped
  • 1 tablespoon olive oil, plus more for turkey
  • Freshly ground black pepper
  • 1 (10 oz.) bag frozen peeled and sliced peaches, chopped
  • 2 tablespoons honey
  • 1 t. Worcestershire sauce
  • 1 tablespoon brown sugar
  1. In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
  2. Preheat oven to 425 degrees
  3. In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.
  4. Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden.
  5. Reduce the oven temperature to 350 degrees F and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.

Pumpkin Bars

We had a get together Friday night with some family and friends and as always we had lots of yummy food to eat. I’m going to share a couple of the recipes that we had that night with you. First off, the Pumpkin Bars. This was a favorite of the night. These bars are the moistest cake like bars I have ever had. The perfect pumpkin taste with a thin layer of yummy cream cheese frosting. This is the perfect dessert to make if you have to serve a lot of people, as it makes a large sheet cake. The ingredients are:

  • 2 Cups Sugar
  • 1/2 t. salt
  • 2 Cups Flour
  • 2 t. Baking powder
  • 1 t. Baking soda
  • 2 t. Cinnamon
  • 1 Cup oil
  • 1 Can (15 oz.) pumpkin
  • 2 Eggs

Cream Cheese Frosting:

  • 8 oz. Cream Cheese (softened)
  • 1 stick Butter (softened)
  • 1 T. Milk
  • 1 t. Vanilla
  • 2 Cups Powdered Sugar
  1. Preheat oven to 350 degrees.
  2. Grease an 18×12″ sheet cake pan.
  3. Combine all dry ingredients.
  4. Add the oil, pumpkin, and eggs and mix until all combined.
  5. Pour into prepared pan and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool and then frost with Cream Cheese Frosting.

For frosting

  1. Mix cream cheese and butter until smooth.
  2. Add milk and vanilla and mix,
  3. Then add powdered sugar and combine until smooth.

(Note: If you don’t have an 18×12″ sheet pan you can use a 15×10″ pan and then increase baking time to 20 minutes. It will turn out more like a sheet cake than bars but it will still be delicious.)

Roasted Brussel Sprouts

My family loves Brussel Sprouts and this is our favorite way to prepare them. When you roast them at a high temperature in the oven they don’t get mushy, like I remember them as a child, YUUKKK! The rosemary and garlic in this recipe give them great flavor. If you are a fan of Brussel Sprouts like my family and I are then you will like this.

The ingredients are:

  • 2 lbs. Brussel Sprouts (washed and sliced in half)
  • 1/4 Cup Olive Oil
  • 1 1/2 t. any dried chunky garlic seasoning
  • 1 t. dried rosemary seasoning blend (I use a rosemary seasoning that I got from Pampered Chef but any rosemary seasoning would probably work)
  • 1 t. Sea Salt
  • 1/4 t. Ground Pepper
  1. Preheat oven to 450 degrees.
  2. Put Brussel Sprouts on a large cookie sheet. Add the rest of the ingredients and toss well to coat. (I use my hands and make sure all the sprouts are coated well)
  3. Bake for 20 minutes. The Sprouts should start to turn a little brown at the edges. (The brown ones are my faves, but be careful not to burn. Burnt Brussel Sprouts don’t taste good.)

Corn Casserole

This recipe for Corn Casserole is so simple to make and everyone loves it. My family serves this as a side dish on Thanksgiving. The texture is a cross between a corn bread and a corn pudding. It’s rich and slightly sweet with big corn flavor. I made this the other night with our dinner and it was the only thing my son wanted to eat. The ingredients are:

  • 2 small boxes of jiffy corn muffin mix
  • 1 Can Creamed Corn
  • 1 Can Regular Corn
  • 1 Cup Sour Cream
  • 4 T. sugar
  • 1 stick butter (melted)
  1. Preheat oven to 350 degrees.
  2. Pour all ingredients in a bowl and mix well to combine.
  3. Grease a 10×13″ baking pan and pour mixture into pan.
  4. Bake for 1 hour. Should be golden brown.
  5. Serve and enjoy!