ThatsSoYummy.com

Bacon Stuffed Twice-Baked Potatoes

yummy — Tue, 24 Jan 2012 21:43:38 +0000

There’s a famous saying in our house, it originated from my husband of course… “What’s sweeter than pork?… More Pork?” LOL… I don’t know about you but whenever he sys that to me, which he does on a regular basis I just crack up. Just by that then you know how much he loves his bacon, we all really do. That’s why when I make twice-baked potatoes now for the family I stuff with them with lots of cheese and yumminess, but especially with sweet fried bacon bits right out the oven. Doesn’t the thought of that just make your mouth water, I can actually say that mine just did, well a little at least.

The best thing about twice baked potatoes, besides them being so easy to make, you can make them ahead of time and freeze them, or you can stuff them with anything you want… the choices are endless. These are my favorite, but I would love to hear what yours is.

If you have a favorite recipe or stuffing for twice-baked potatoes, let me know in the comments down below…

Bacon Stuffed Twice-Baked Potatoes

Ingredients

8 baking potatoes, washed

3 tablespoons vegetable oil

2 sticks butter, salted room temperature

1 cup cooked bacon, chopped

1 cup sour cream

1 cup Shredded Cheddar Jack cheese, plus more for topping

1 cup whole milk

2 teaspoons seasoned salt

3 green onions, sliced

Freshly ground black pepper

Sprinkle of paprika

Directions

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the vegetable oil and bake for 1 hour or longer, make sure that they are fully cooked though.

Slice the butter into 1/2 tsps. Place in a large mixing bowl and add the chopped bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F, only lower the heat if you plan on baking the stuffed potatoes now and not freezing them for another day.

With a sharp knife, cut each potato in half lengthwise. With a spoon scrape out the insides into the mixing bowl, be very careful not to tear the shell. It’s a good idea to leave a small rim or border of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Mix the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. Make sure you have a lot of stuffing on top you want it to look like its overflowing just a little. Top each potato with a little more grated cheese and sprinkle paprika and scallions. This will give it a nice color when they bake. Bake them for about 15-20 minutes or when you see the cheese melting.

If you froze your potatoes bring them out of the freezer and allow them to come down in temperature so that they will cook fully through when baked. Then add the cheese, paprika and scallions.

Enjoy!

Cinnamon Rolls

yummy — Thu, 12 Jan 2012 00:25:08 +0000

Cinnamon Rolls….

Is there anything sweeter than the smell of freshly baked sugary pillows of cinnamon rolls wafting through the house… NOPE!

Especially when you see them rising in the oven and then take them out and drown them in a maple syrupy glaze that just is out of this world.

You see cinnamon rolls play a special place in my heart, when I was younger my sister and I would always go to the Coconut Grove Arts Festival in Miami. While walking around we would always get a Cinnamon Roll and of course a Funnel Cake. I remember the cinnamon rolls always being these huge, soft and sticky buns that just completed our day perfectly. I used Ree, from Pioneer Woman’s, Cinnamon Roll Recipe, which is truly to die for and really easy to make… I also made two different glazes– one that was cream cheese drizzle and the other one a maple syrup drizzle (similar to Ree’s). My favorite icing I have to say is the Maple one, so yummy!!!!

Please try these as soon as possible, they are sooooooo worth it!

Cinnamon Rolls

(Adapted from Pioneer Woman)

Ingredients

Dough

1 quart Whole Milk

1 cup Vegetable Oil

1 cup Granulated Sugar

2 packages Active Dry Yeast, 0.25 Ounce Packets

8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour

1 teaspoon (heaping) Baking Powder

1 teaspoon (scant) Baking Soda

1 Tablespoon (heaping) Salt

Plenty Of Melted Butter

2 cups Granulated Sugar

Generous Sprinkling Of Cinnamon

Cream Cheese Icing

1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Maple Icing

1 bag Powdered Sugar

1/2 cup Milk

1/8 teaspoon Salt

1 Tablespoon Maple Syrup or more

Directions

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm.

Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.

After 1 hour, remove the towel and add the baking powder.

Add the baking soda, salt, and the remaining 1 cup flour.

Stir thoroughly to combine.

Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.) I made these 2 days before Christmas morning, for breakfast… I just let the dough rest in the fridge and pushed it down when it was rising over the bowl.

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl.

On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.

The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.

Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! You want it to oozzeeee out when baked.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat.

Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F.

Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.

Do you see how puffy and beautiful they become… (So excited, I can’t control my excitement)

Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown. These are just perfect!

While the rolls are baking, make the icing.

For Cream Cheese Icing: In a large bowl, beat together the cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt.

For the Maple Icing: In a large bowl, whisk together the powdered sugar and milk together. Add the maple syrup. Whisk until very smooth. Taste and add in more maple syrup or sugar as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable. (Picture is at top of post)

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.

You gotta make these for your friend, family, or next door neighbor, if you do you will have a friend for life!

Shrimp Fra Diavolo

yummy — Thu, 05 Jan 2012 12:41:38 +0000

Shrimp Fra Diavolo is a perfect date night dish, that takes a classic Italian dish and adds just the right amount of spiciness to it. I like my dishes with a lot of kick so I add lots of red pepper flakes and handful of fresh chopped garlic, but for those with a less stronger tolerance you can add just a teaspoon or a half to your dish. I use either linguine or fettucini, whichever one I have on hand at the time, both of these are my all-time favorite kind. This simple yet elegant dish is fantastic with pieces of crusty baguette and a nice red wine to drink.

Shrimp Fra Diavolo

Ingredients

1 pound Linguine or Fettucini
6 tablespoons Extra-Virgin Olive Oil
1 cup onion, diced
3 tablespoons or (6-8 cloves) garlic, minced
3 teaspoons crushed red pepper flakes, (more if you like it hot or less)
1 1/2 cups canned tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp, peeled and deveined with tails removed
salt and black pepper
2 tablespoons fresh parsley, chopped
1/2 cup freshly grated Parmesan

Directions

Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook until al dente.

As the pasta is cooking, set a large saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds.

Next, add the red pepper flakes and sauté, then add the tomato sauce and tomato paste.

Cook the sauce until it is reduced by about half, for 5 minutes.

Then add the shrimp to the pan and cook for 2 minutes.

Add the cooked pasta to the pan along with 1 cup of the pasta cooking water.

Season the pasta with salt, black pepper to taste and garnish with the parsley. Toss to combine and serve with grated Parmesan.

Enjoy!

Top 10 Recipes in 2011

yummy — Thu, 29 Dec 2011 15:13:04 +0000

Can you believe that 2011 is practically Finished, Kaput, Terminée, Done, Finito?!?!!!!

I can’t at all, I’m still trying to believe that 2010 will be here in just a few days. It’s exciting actually, I cannot wait to see all of the wonderful, exciting, memorable things that God has in store for not only ThatsSoYummy and myself, but for my family and friends as well. With all that said lets take a look back of all the yumminess that went on in 2011… with recipes, photos, and deliciousness.

1. Red Velvet Pancakes

2. Jamaican Banana Fritters

3. Brown Stew Chicken

4. Sausage, Egg and Cheese Casserole

5. Challah French Toast

6. Nutella Brownies

7. Chocolate Chip Cookie Cake

8. Jamaican Curry Shrimp

9. Spaghetti with Mozzarella Stuffed Meatballs

10. Cinnamon Roll Waffles

So you see it has been a year full of yumminess… I hope you enjoyed our “Top 10″ as much as I enjoyed sharing them with you all. Make sure to keep coming back and visiting ThatsSoYummy in 2012 and let’s make some new recipes and memories… Let us know which ones are your favorite and which new ones you would love to see on ThatsSoyummy in 2012.

Ta ta for now!

Red Velvet Brownie Bites

yummy — Mon, 26 Dec 2011 21:36:00 +0000

I have an obsession with red velvet cake, cupcakes, sandwich cookies… actually with anything red velvet to tell you the truth. I don’t really know what it is but I always love a really good red velvet recipe, especially when it combines my other love brownies.

These silky red velvet brownies, are layered with a sweet homemade cream cheese frosting. Not only are these brownies soft and chewy but have a beautiful deep red color that makes them a real beauty. These are the perfect bite-sized dessert o have for any party, especially with New Years Eve coming up. Sprinkle some edible white glitter for some extra sparkle and these would go great for your party and a great ending for 2011.

Red Velvet Brownie Bites

adapted from A Farm Girl’s Dabbles

Ingredients

Red Velvet Brownies:

nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, diced
3 ounces bittersweet chocolate, chopped
1-1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 ounce liquid red food coloring
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder

Sparkly Cream Cheese Frosting:

8 oz. cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1-1/2 cup powdered sugar, sifted
white sparkles edible glitter (optional)

Directions

Preheat oven to 325 degrees F. Fold a 16″ long piece of foil to a 9″x16″ strip and place in 9″x9″ metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil the same size in the opposite direction, lining pan completely. Spray foil with nonstick spray.

Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat.

Whisk in sugar, then eggs, 1 at a time. Stir in vanilla, salt, and food coloring.

Sift flour and baking powder over mixture and stir to blend well. Transfer batter to prepared pan.

Do you see that beautiful deep red color…. sooooo puurrttyyyyyyy!!!!!

Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 30 to 35 minutes. Cool completely in pan on rack.

Prepare the frosting by first beating together the cream cheese and butter until light and fluffy. Add vanilla and mix a bit to incorporate. Then add the sifted powdered sugar and beat to combine.

Using the foil as an aid, lift brownies from pan and place on cutting board. Peel foil down away from the sides of brownies. Spread cream cheese frosting evenly over brownies. Sprinkle with edible glitter, if desired. Cut into bites 1-1/4″ x 1-1/4″. To achieve clean cuts, wipe the knife after each slice.

Yield: 50 brownie bites

Eggnog Pancakes

yummy — Sat, 24 Dec 2011 16:35:32 +0000

Big fluffy pancakes always are a BIG hit in my household… especially when they are light and delicious. The special ingredient for these pancakes is the delicious eggnog mixed inside. Even for those who are not a fan of eggnog these pancakes are sure to change your mind. It’s a great way to start your Christmas morning… because I made these the day before Christmas my family will be waking up to homemade cinnamon rolls Christmas morning… recipe to follow I promise!

Hope you enjoy! Happy Christmas Eve…

Eggnog Pancakes

Ingredients

2 tablespoons butter, unsalted

1 1/2 cups all-purpose flour

2 heaping teaspoons baking powder

1 teaspoon granulated sugar

1 teaspoon cinnamon

Pinch salt

1 1/3 cups Eggnog

2 eggs, large

Butter, for frying pancakes

Directions

Melt the butter and set aside to cool slightly.

In a large bowl, measure out the flour, baking powder, sugar and salt. Stir to combine.

In another cup, measure the Eggnog, beat in the eggs and then the slightly cooled butter.

Add the liquid ingredients into the dry ingredients, whisking as you do so.

Now, heat either a griddle or nonstick frying pan, smear with a small bit of butter and then start frying. I use a 1/4-cup measure if for each pancake. When you see bubbles forming on the surface, flip the pancakes over and cook for a couple of minutes.

Stack pancakes onto plate, pour maple syrup all over and enjoy!

Double Chocolate Chip Pancakes

yummy — Sat, 10 Dec 2011 13:48:01 +0000

Morning pancake cravings always lead me to making batches and batches of scrumptious fluffy pancakes, drizzled with warm maple syrup. Especially when that craving is combined with a sweet tooth then chocolate is always thrown in. Combining cocoa powder, buttermilk, and chocolate chips are the sure answer to any morning breakfast craving…. and these definitely made the cut!

Especially since I love pancakes or pretty much anything sweet for breakfast… You do know breakfast is the most important meal of the day.. (wink, wink, nudge, nudge).

Don’t judge me… Okay!

Enjoy… and let me know what you think!

Double Chocolate Chip Pancakes

Ingredients

2 eggs, large

1 1/4 cups buttermilk, room temperature

3 tablespoons butter, melted

1 1/2 cups flour

1/4 cup cocoa

3/4 teaspoon salt

2 teaspoons baking powder

3 tablespoons sugar

1 cup chocolate chips

Directions

Whisk together flour, cocoa, salt, baking powder, and sugar. Set aside. In a medium bowl, beat the eggs and buttermilk until light and foamy. Stir in melted butter. Add in flour mixture and mix until just blended. Fold in chocolate chips.

Drop by 1/4 cupfuls onto a griddle or nonstick skillet heated to medium heat. Bake until bubbles start to form. Flip and cook another 1-2 minutes. Serve with butter and maple syrup.

Sprinkle with chocolate chips or powdered sugar…. YUM!!!!!

My Thanksgiving Menu

yummy — Thu, 24 Nov 2011 03:54:34 +0000

Woohoo!!!!!!

I am sooooooooooooooooooooo excited! and I just can’t hide it!

I know I sound like such a cornball, but when it comes to food and especially Thanksgiving I get so excited!

So, I wanted to give you all a little glimpse into what i have in store for Thursday’s Thanksgiving Feast, here’s the rundown:

Appetizers:

Baked Artichoke Dip
Jamaican Beef Patties
Pumpkin Soup

Main Meal:

Roasted Turkey (of course) filled with ginger, garlic, oranges, onions, thyme, rosemary and brown sugar… Yummy!
Homemade Stuffing (if confused between making dressing or stuffing read post)
Honey Baked Ham
Sweet Potato Casserole
Roasted Special Potatoes (family specialty)
Over-the-Rainbow Macaroni and Cheese
Corn Casserole
Chinese Green Beans
Buttered Rosemary Rolls
Roasted Carrots with olive oil and thyme
Caesar Salad

And for Dessert, drumroll please……………………….

Rum Cake
Sweet Potato Pie
Chocolate Surprise

What’s on your menu this Thanksgiving???

White Chocolate Candy Corn Cake Bars

yummy — Sat, 29 Oct 2011 13:10:49 +0000

Halloween is coming up and I am always experimenting with different sweet treats to make for my trick-or-treaters. Of course it is always great when I am able to incorporate halloween candy inside of the treats… for some reason my kiddies go bonkers over that. Of course for me I’m not really a candy freak like the rest of them but I do love my sweets so I guess thats why this recipe was perfect because it pleased all of us.

I used Jenny from Picky Palates, White Chocolate Cake Bars recipe and added some candy corns into it. It definitely was delish and great for Halloween spirit. If you want to whip up a batch of these for Monday then trust me you will have trick-or-treaters coming from across town.

Enjoy and Happy Hallows Eve!!!!!

White Chocolate Candy Corn Cake Bars

Ingredients

1 box yellow cake mix

1 large egg

1 stick (1/2 cup) unsalted butter, softened

4 1/2 full graham crackers

10 ounce bag white chocolate chips

2 cups mini marshmallows

1-2 cups of candy corns

1/2 cup sweetened condensed milk

Directions

Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan.

Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough.

Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chips then marshmallows then candy corns. Top with remaining half of dough pressing evenly.

Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars Let cool completely then remove bars from pan with foil edges. Cut off all edges if desired, about 1/2 inch each side. I save the edges to snack on too. Cut bars into squares and serve.

They are delicious room temperature or chilled.

12 to 16 servings

Enjoy!

Sweet Potato Casserole

yummy — Thu, 27 Oct 2011 21:31:11 +0000

I never used to like sweet potatoes while growing up. I don’t really know why I never liked them, maybe it was because it always felt really mushy in my mouth. I remember sweet potatoes were only made during Thanksgiving in our house and they never had marshmallows on them, either so I think that was definitely a big no-no especially when kids are involved… As an adult it has only been recently were I have done a 360 and started to love sweet potatoes now, especially when they are topped with marshmallows and a brown sugar crumble.

These sweet potatoes are not only made baked first then combined with milk, eggs, salt and sugar but also topped with a brown sugar crumble and sweet little marshmallows.

They are my son’s favorite and hope they will be yours also!

Sweet Potato Casserole

Ingredients

5 whole Medium Sweet Potatoes

1 cup Granulated Sugar

1 cup Milk

2 whole Eggs

1 teaspoon Vanilla Extract

1 teaspoon Salt

1/4 teaspoon Nutmeg

1 cup Brown Sugar

1 teaspoon Cinnamon

1/2 cup Flour

3/4 sticks Butter, softened

1/2 cup pecans, chopped (optional)

1-2 cups Miniature Marshmallows

Directions

Preheat your oven to 375-degree. While your oven is warming up wash 4 medium sweet potatoes and bake until fork tender, about 30-35 minutes. When they are finished cooking slice each one open and scrape out the flesh into a large bowl.

Add sugar, milk, eggs, teaspoon of vanilla extract, cinnamon, salt and nutmeg. With a potato masher, mash them up just enough—you don’t want it to be perfectly smooth.

Now, for topping… in a separate bowl, add brown sugar, flour, and butter. If you want to add your pecans, then please do so, I choose not to.. With a fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top, then add marshmallows.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

Yummy!!!!!