Baked NOT Fried Potato Skins

Easy potato skins recipe

yield: 25 ROUNDS

Ingredients:

• 4 large baking potatoes (washed)
• 3 TB Olive Oil
• 2 teaspoons of kosher salt
• 1 1/2- 2 cups of shredded cheddar cheese
• 7 slices bacon -cooked and crumbled (or 1/2 cup bacon bits)

Directions:

Pre-heat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set aside.
Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes into approximately 1/2 inch slices.
Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil covered pan and bake for 30 to 40 minutes, or until lightly browned. Turn potatoes onto the opposite side after about 15 minutes, to brown the other side.
When potatoes are done, top with cheese, bacon and green onions. Continue baking for 3-5 minutes, or until the cheese in nice and bubbly.
These also taste great topped with a little sour cream. Enjoy!

Lemon or Orange Powdered or Sugar Donuts

Lemon Sugar Baked Donuts are light, citrusy, and generously coated in a crunchy, lemon-zest infused sugar...the perfect sunny treat for breakfast or dessert!

Ingredients 

• 1¾ cups all-purpose flour
• ¼ cup cornstarch
• ¾ cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¾ cup buttermilk
• 2 eggs
• 2 tablespoons butter, melted
• 1 tablespoon freshly-squeezed lemon juice
• ½ teaspoon pure vanilla extract
• 2 teaspoons grated lemon zest
• FOR THE COATING:
• ½ cup sugar
• 4 teaspoons grated lemon zest
• 6 tablespoons butter, melted

Instructions

1. Adjust oven racks to center position and preheat oven to 425°F. Spray two 6-cavity donut pans with nonstick cooking spray and set aside.
2. In a large bowl, whisk together flour and cornstarch. Whisk in sugar, baking powder, and salt until well blended. Stir in buttermilk, eggs, butter, lemon juice, vanilla, and lemon zest until batter is smooth and combined, but do not over-mix. Evenly divide the batter between the prepared donut pans.
3. Bake for 7 to 9 minutes until the edges of the donuts begin to turn a light golden brown and the tops of the donuts spring back when lightly touched. Allow donuts to cool for 5 minutes in pans before turning them out onto a cooling rack.
4. In a mini food processor, combine the sugar and lemon zest and pulse until finely ground (you may simply stir together the sugar and zest if you don't have a food processor). Place the melted butter in a shallow bowl. Dip one side of each donut in the butter, and then press into the sugar/zest mixture. Serve warm or at room temperature.

Notes

The cornstarch lightens up the texture of the donuts, instead of having to use cake flour. If you prefer, you may omit the cornstarch and increase the flour to 2 cups.

Valentine Oreo Truffles

Oreo Truffles

1 15-oz package Oreo cookies (or chocolate sandwich cookies of your choice)

1 8-oz package cream cheese, softened

1 package white chocolate chips or candy melts (you can also use dark chocolate chips – I like using both!)

Directions:

1. Finely crush the Oreos.  This can easily be done in your food processor (I used my Blendtec). If you don’t have a food processor, you can place the cookies in a plastic bag and crush them with a rolling pin.
2. Reserve about 1 1/2 Tbsp crushed cookies (you will use these for garnish later)
3. Mix cream cheese in with crushed Oreos and mix until completely combined.
4. Line a cookie sheet with parchment paper. Shape the cookie mixture in to about 40 balls and place on lined cookie sheet
5. Place cookie sheet in the refrigerator for about an hour, or the freezer for 20 minutes. This will help to make the cookie balls firm, which will make it easier to coat them.
6. Melt the white chocolate in the microwave, stirring every 30 seconds until completely melted.
7. Working quickly, coat cookie balls with white chocolate. Use 2 forks to help ensure that they get coated well.
8. Place coated Oreo Truffles back on the parchment paper and sprinkle with reserved crushed cookie crumbs.
9. Return truffles to the refrigerator for 10 minutes to allow the chocolate to completely firm up.

These probably won’t last long in your house, but store any leftovers in an air-tight container.

Enjoy!

R