Loaded Baked Potato Dip

Loaded Baked Potato Dip

Yield: About 4 cups

Prep Time: 10 minutes

16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives

Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.

PETAL PULL-APARTS

They will simply fly off the plate. Let me show you how easy these Petal Pull – Aparts are to create!

Grab your frozen bag of Rhodes Dinner Rolls.  Follow the back of the package for easy directions on thawing the rolls. They need to be thawed but still cold.

You will combine two rolls into one ball to form the center of the flower.  You will use 1 roll for each petal. My flower has 8 petals, because I used the Texas rolls. They are just a bit larger than the Dinner Rolls.  If you are using the Dinner Sized rolls for your petals, you will use 9 or 10 rolls.

Roll 2 rolls into one large ball and place it in the center of a large sprayed baking sheet, parchment lined sheet or silpat.  Shape the remaining rolls into petals and place around the center ball, allowing a bit of room for them to rise. Press the centers of each petal in with your finger.

Take some melted butter and brush the top of the flower.  Be a bit generous.

I also sprinkled my flower with turbinado sugar. This is optional, but it sweetens up the dough just a bit – prior to rising.

Cover your flower with plastic wrap.  It’s a good idea to Spray the side that faces the flower with a non stick spray. After all . . . it’s looking beautiful!

Let your flower rise until double, about one hour or so.

Take a nice clean lemon and zest it.  You only want the yellow of the lemon.  The white pith is bitter!

Mix your lemon zest with about 1/3 cup of sugar. I also grabbed a jar of jam from my freezer.

Just take a spoon and combine the sugar and the zest together.  You can use jam or pie filling, and any flavor your family likes. I’m using my homemade Raspberry Huckleberry jam.

Your flower should be looking gorgeous by now.  If it’s doubled in size . . . you’re ready to roll.

I should say PRESS!  Depress the center of each petal again with your finger.

Just like this.  For good measure . . . I brushed the flower again with more melted butter.

Grab your bowl of sugar & lemon zest and sprinkle it over the top of your flower.

In each depression:  Spoon in one or two teaspoons of jam or filling.  Don’t overfill, or you’ll end up with a mess!

Bake your Flower at 350 degrees for 15 to 20 minutes or until golden brown.

While your flower is baking:  Prepare the Glaze.

You will need:  powdered sugar, vanilla, melted butter and hot water or milk.

Hint: If it’s not quite the right consistency for you, simply add more powdered sugar or add a bit more water or milk.

I like to pour the glaze into a squeeze bottle.  It makes it really easy to apply it just where you want it.  You can also drizzle the glaze with a fork or spoon.

Once your flower is nice & golden, you’re ready to drizzle the glaze over the top.

Stand back and admire your Petal Pull-Apart.  It smells divine!

Grab one of those sweet petals fast . . . or you might not even get one!

Lavender Shortbread Cookies

Lavender Shortbread Cookies

allrecipes

Ingredients

• 1 1/2 cups butter, softened
• 2/3 cup white sugar
• 1/4 cup sifted confectioners' sugar
• 2 tablespoons finely chopped fresh lavender
• 1 tablespoon chopped fresh mint leaves
• 1 teaspoon grated lemon zest
• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt

Directions

1. In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.

2. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.

3. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

Amount Per Serving Calories: 186 | Total Fat: 11.6g | Cholesterol: 31mg

Chocolate-Cranberry Treats

Ingredients

• 1 cup honey
• 1 tablespoon pure vanilla extract
• 1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
• 1 large egg, at room temperature
• 3 cups crispy brown rice cereal, such as Nature's Path Crispy Rice
• 1 cup sweetened dried cranberries, coarsely chopped
• 1/2 cup slivered almonds, toasted, coarsely chopped
• One 4-ounce chocolate bar, finely grated

Directions

Line a baking sheet with wax paper. Set aside.

Whisk the honey, vanilla, butter and egg together in a 5-quart saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Stir in the rice cereal, cranberries and almonds until combined. Let the mixture cool for 45 minutes.

Place the grated chocolate in a small bowl.

Firmly press the rice mixture together into 36 balls, each about 1-inch in diameter, using slightly damp hands. Roll the cookies in the chocolate until coated and place on the prepared baking sheet. Refrigerate for 1 hour until firm.

Chocolate Cream Pie

Directions

Beat 8 ounces softened cream cheese, 1/2 cup sugar, 1/3 cupcocoa powder, 1/3 cup milk and 1 teaspoon vanilla extract until fluffy. Spread in a chocolate cookie crust. Beat 1 cup heavy cream with 2 tablespoons sugar until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.

Crab Zucchini Cakes

Ingredients
2 teaspoons cooking oil
1 cup zucchini, coarsely shredded
1/4 cup green onion, thinly sliced
1 egg, lightly beaten

1/3 cup seasoned fine dry breadcrumbs
1 tablespoon Dijon-style mustard
1 teaspoon snipped fresh lemon thyme or thyme
1/8 to 1/4 teaspoon cayenne pepper
6 ounces cooked lump crabmeat, flaked, or one 6-ounce can crabmeat, drained, flaked, and cartilage removed (about 1 cup)
cooking oil
8 (1/4-inch thick) slices, red and/or yellow tomatoes
green onion, thinly sliced (optional)

Directions:
In a medium skillet heat the 2 teaspoons oil over medium-high heat. Cook zucchini and the 1/4 cup green onion in hot oil for 3 to 5 minutes or just until vegetables are tender and liquid evaporates. Cool slightly.
In a medium bowl combine egg, breadcrumbs, mustard, thyme, and cayenne pepper. Add zucchini mixture and crabmeat; mix well. Using moistened hands, shape crab mixture into eight 1/2-inch-thick patties.
Lightly brush a grill pan with additional oil; heat over medium heat. Cook crab cakes for about 6 minutes or until golden brown and heated through, turning once. If cakes brown too quickly, reduce heat to medium low.
To serve, arrange crab cakes on top of tomato slices.

Corn Fritters with Maple Butter

3-4 ears fresh or cooked corn, kernels removed from cobs

3 eggs

3 tablespoons flour

3 tablespoons cornmeal

Salt and pepper

2 green onions, thinly sliced

1 cup Cheddar cheese, grated

1/4 cup canola oil

Whisk corn and eggs together. Add flour, cornmeal, salt and pepper. Mix. Add green onions and Cheddar. Mix again until all ingredients are incorporated.

In a deep ftying pan, heat oil to medium. When oil is hot, add a rounded tablespoon of batter. Flatten and fry for two to three minutes on each side until golden and cooked through. Serve plain or with maple butter.