Wednesday, November 30, 2011

Recipe Swap: Triple Chocolate Cheesecake

The theme for this recipe swap is Thanksgiving Deserts. My family usually goes a little lighter with desserts and I submitted lemon curd and meringue.  I received Triple Chocolate Cheesecake from Coleen at Does Not Cook Well With Others (Love the name). I was very pleased to be challenged with a new recipe out of my comfort zone. Truth be told: A) I have never made anything resembling a cheesecake, B) I really don't like cheesecake, and C) I really don't like chocolate. However, my husband loves cheesecake, especially chocolate cheesecake.  I was a little intimidated by this recipe because it has a lot of steps, but after carefully reading Coleen's instructions I dove into the recipe.  Luckily, I was able to find gluten free oreos so Ron was excited that he could enjoy it without feeling sick! Even though I only had one bite of my husband's cheesecake (and licked a knife), this recipe is really delicious. Ron's exact words were "Ashley, this is to die for".  I brought the cheesecake to my in-laws Thanksgiving, and then the other half to my parents house. Each location gave it two thumbs up. This recipe does take sometime so make sure to allow yourself enough time for all the components! If you give this a try, and didn't know a lot about baking a cheesecake, make sure you read the tips about the water bath and checking for doneness. If you are a cheesecake lover you will not be disappointed, and if you aren't you will appreciate the one of two bites like me. Thank you Coleen for making me try something new and pushing me out of my comfort zone!
Triple Chocolate Cheesecake
recipe by Coleen at Does Not Bake Well With Others

18 Oreo cookies
3 tbsp unsalted butter, melted
4 (8 oz) bricks of cream cheese, room temperature
1 3/4 cups sugar
4 eggs
3/4 cup heavy cream
4 oz milk chocolate bar, melted and cooled
4 oz white chocolate bar, melted and cooled
4 oz semisweet chocolate bar, melted and cooled
1 cup heavy cream
8 oz semisweet chocolate bar, chopped

  1. Preheat the oven to 350 degrees.
  2. Place the Oreo cookies in a gallon-sized zip-top plastic bag, and crush finely with a rolling pin. Pour in melted butter, and mix until crumbs are coated. Press into the bottom of a 10-inch springform pan. Bake for 8 to 10 minutes. Cool completely on a rack. Reduce oven temperature to 325 degrees. Wrap the bottom of the springform pan in two layers of aluminum foil.
  3. Beat cream cheese on medium-high speed until fluffy. Scrape the sides and bottom of the bowl. Gradually beat in sugar. Scrape the sides and the bottom of the bowl. Add in eggs, one at a time, beating until incorporated and scraping the bowl in between each addition. Beat in the cream.
  4. Divide batter evenly among three bowls. Stir melted milk chocolate into the first bowl, white chocolate into the second, and semisweet chocolate into the third.
  5. Pour milk chocolate batter onto the prepared crust and spread evenly. Carefully pour white chocolate batter on top, and spread evenly, being careful not to mix the batters. Repeat with the semisweet chocolate.
  6. Place in a boiling water bath (see previous entries on cheesecakes for instructions) and bake for one hour. Check for doneness (see tips on how to know when your cheesecake is done). If necessary, continue baking until cheesecake is set, but still jiggles in the middle. When it reaches this point, turn the oven off, and leave the cheesecake in the oven for another hour.
  7. Cover in tin foil and refrigerate at least 8 hours.
  8. Prepare the glaze: Scald the heavy cream. Place chopped chocolate in a bowl, and pour hot cream over it. Let stand one minute, then stir until smooth. Pour over the cheesecake, tilting to coat it evenly, then chill the cheesecake for fifteen minutes

Tuesday, November 29, 2011

Loaded Baked Potato Soup

BBBRRRRRR........ Baby it's cold outside! I was freezing on my way home from work today and couldn't wait to put together this soup. I never made baked potato soup before, but since I Ron and I love potatoes- why not give it a try? This was a really simple dinner to put together, and it tasted wonderful. I didn't use heavy cream or cheese (except for a little on top!) so this soup is a little lighter than something from a restaurant.  You can use whatever toppings you like, but we stuck to the traditional bacon, sour cream, cheese, and  sliced green onion. Perfect soup to warm you up on a cold winter night- besides a cute husband.
3 1/2 cups chopped gold potatoes
1 medium white onion, diced
1/4 cup flour (we use gluten free)
3 1/2 cups chicken stock
1 cup reduced fat milk
1 tsp chopped fresh thyme
1 Tbl butter
1 Tbl olive oil
salt and pepper to taste

chopped bacon
sliced green onion
sour cream
shredded sharp cheddar

Place potatoes in a microwavable dish and cook till tender. Drain and set aside.

Heat butter and olive oil in a medium soup pot over medium heat. Add onions and thyme, and saute till tender. Add four and stir to coat. Slowly add stock, stirring to evenly mix. Add milk and allow mixture to simmer and thicken 2-3 minutes stirring constantly.

Add half potatoes to soup pot, and blend with an immersion blender. If you do not have an immersion blender use a blender, or add all potatoes for a chunkier soup. When blending is complete, add remaining potatoes and season with salt and pepper.

Serve hot with toppings of your choice.

Friday, November 25, 2011

Van Abel's Green Beans

One of my favorite supper club restaurants is Van Abel's in Holland (just outside Green Bay). They have the most delicious chicken, and serve these fantastic green beans. We have been going to Van Abel's since I was a baby, and these were always my favorite. My sister and I literally go just for the beans. My Grandmother had the green bean recipe and we loved when we got to have them for dinner. I have made adjustments to the recipe (I don't even think we have it on paper anymore), and still love to make this for my family. It is a dish that brings back great memories for family dinners when my Grandparents were still alive. These were a great hit (as always) on our Thanksgiving table!

1 lb fresh green beans, trimmed and kitchen cut
5 slices bacon, diced
2/3 cup mayo (we use reduced fat)
2 Tbl white vinegar
1/8 cup sugar
1 Tbl black pepper

Steam green beans in the microwave or stove top. Drain and set aside.

In a large rimmed skillet, cook bacon till crisp. Over medium heat, add green beans and mix. Allow green beans and bacon to cook for 2-3 minutes. Add mayo and mix to coat evenly. Stir in vinegar, sugar, and pepper. Reduce heat to low and allow green beans to cook for 5 minutes. Serve.

Cabernet Cranberry Sauce

Happy Day after Thanksgiving! We had a fantastic holiday filled with family, friends, love, football, wine, food, and a sewer that backed up into our basement 10 minutes before we needed to leave the house. Thankfully, we were able to get someone over the snake the drain and save the day! My husband was so great and stayed behind for a bit and I am sure it was not how he thought his holiday would go. Everything is fixed and we can be happy it wasn't worse!

I thought I would share a few dishes I made for the feast. I stumbled upon this recipe trying to find a new cranberry recipe for dinner. Usually the cranberries are ignored, but I was determined to find something unique that would become a happy addition to our dinner table. This recipe is fabulous. I love the Cabernet flavor (my sister and I call this booze berries) with the orange and the addition of spicy white pepper. I think my goal of a awesome cranberry dish was successful because everyone raved about the flavor!

A must try for your holiday table.

Cabernet Cranberry Sauce
adapted from The Kitchen is My Playground
1 (12 oz.) package fresh cranberries
1 1/4 c. granulated sugar
1 c. Cabernet Sauvignon*
1 3-inch cinnamon stick
2 tsp. orange zest
1/4 tsp white pepper

Bring sugar and wine to a boil in a medium saucepan over medium-high heat.  Add remaining ingredients, and return to a boil, stirring constantly.  Reduce heat to low and simmer, partially covered, for 15 minutes, or until cranberry skins have popped.  Remove and discard cinnamon stick.  Cool slightly.  Serve warm or chill at least 2 hours.  Sauce will thicken as it cools.

Sauce may be stored in the refrigerator for up to a month.

*Note - Use good quality wine.  It makes a difference in this recipe! 

Tuesday, November 22, 2011

Pork Chops with Apple Cider Gravy & Sweet Potato Swirl

 This meal screams cozy fall meal to me. I had a jug of local apple cider in my fridge and wanted to get creative with a pan gravy. I love the taste of pork and apples, and thought an apple cider gravy would be perfect. I paired it with a swirl of regular mashed and curry sweet potatoes. It was so delicious- a perfect fall meal. Ron and I both loved the sweet flavors of the gravy and sweet potatoes next to the savory pork chops.

I can't believe it's almost Thanksgiving! Fall went too fast this year!

Right now I have a triple chocolate cheesecake in the fridge for next weeks recipe swap, and I can't wait to see how it turns out!

Pork Chops with Apple Cider Gravy
4 boneless pork chops
1/2 cup Apple Cider
1 cup chicken stock
3 Tbl flour (gluten free)
3 Tbl butter
1 Tbl olive oil
salt and pepper

Heat oil over medium heat in a pan. Season pork chops with salt and pepper. Pan fry chops in olive oil till cooked to desired temperature. Remove from pan and set aside.  In the same pan, over medium heat, melt butter.  When butter is melted, sprinkle in flour and whisk constantly until just browned.  Gradually add chicken stock and apple cider. Whisk until gravy is smooth and at desired thickness. Serve over pork chops and potatoes.

Swirled Sweet Potatoes
2 medium sweet potatoes, peeled and cubed
4 russet potatoes, peeled and cubed
3 Tbl butter, divided
1 Tbl salt, divided
1 Tbl pepper, divided
2 Tbl cream cheese
1/2 tsp curry powder
1/2 cup milk, divided

Boil potatoes in separate pots until completely cooked. Drain and set in separate bowls. Add 1 1/2 Tbl butter to each bowl, 1/4 cup milk, 1/2 Tbl salt, 1/2 Tbl pepper to each bowl. To the russet potatoes, add cream cheese, and to the sweet potatoes add curry powder.

Using a potato masher or electric mixer, mash potatoes till smooth. Scrape the sides of the russet mashed potato bowl, and gently add pour in the sweet potatoes. Using the end of a wooden spoon, gently swirl the potatoes together so they are mixed, but the individual colors are showing.

Serve with Pork Chops and  Apple Cider Gravy.

Sunday, November 20, 2011

Long Winter Molasses Cookies

I love molasses cookies. Thin, chewy, spicy, and rich. I found this recipe on Jenna's blog Eat, Live, Run and knew it was perfect.  I don't have a lot of cookie recipes on my blog (mostly because I am not a great baker), but my goal is to try and get more cookie and baking recipes. I have become more comfortable with gluten free baking over the past year and excited to try out new recipes. This recipe is super easy and turned out delicious. I accidentally put my cookies a little close together  on the baking sheet, so excuse to odd shapes!

We are getting ready for the Packer game in Green Bay, and simmering up some yummy bean soup.
Have a great day!

Long Winter Molasses Cookies
adapted from Eat, Live, Run

2 cups all purpose flour (we use gluten free)
1 egg
1/4 cup molasses
1 tsp cinnamon
1/2 tsp ground ginger
1/4th tsp ground white pepper
1/2 tsp salt
1 cup granulated sugar
2 tsp baking soda
1 stick + 4 T melted butter

In a medium sized bowl, combine the flour, cinnamon, ground ginger, white pepper, baking soda and salt. Set aside.
In a large bowl, combine the melted butter, sugar, egg and molasses. Stir well to combine.
Add dry ingredients to wet and stir to form a sticky dough. Wrap in wax paper and chill in the fridge for at least an hour before rolling out on a flour surface and punching with either cookie cutters or a glass.
Bake cookies on a lined sheet tray at 375 for eight minutes.

Thursday, November 17, 2011

Improv Cooking Challenge: Heath Pumpkin Cream Cheese Cake

This month I started participating in the Improv Cooking Challenge hosted by Kristen of Frugal Antics of a Harried Homemaker. The challenge is a monthly party where everyone takes the same two assigned ingredients and lets their imaginations run wild.  It doesn't matter what other ingredients we use, whether we make something savory or sweet. This months ingredients are pumpkin and cream cheese. I wanted to try and find something different than a pumpkin roll or pumpkin cookies with cream cheese frosting. I came across this recipe at Sugarmonkey Sweets.  I added crushed heath bars and adapted the recipe to create a gluten free version. All I can say is yum, yum, yum, and yum. The cake is dense and rich, but the blend of spices remind me of fall. Ron absolutly loved the cake (he is and easy judge- he loves anything with sugar).  Join the party and check out my fellow bloggers below! Also, stay tuned for next month: cranberry and eggnog!

Heath Pumpkin Cream Cheese Cake
Adapted from Let's Dish & Sugarmonkey Sweets

6 Tablespoons melted unsalted butter
1 1/2 cups granulated sugar
2 large eggs
1 can pumpkin  - 15 oz
1/4 cup water
1 cup crushed Heath Toffee Bars

2 cups gluten free baking mix (we use Pamela's)
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees and line a 9x13 pan with aluminum foil and spray with non stick cooking spray.
Whisk together all of the dry ingredients in a separate bowl and set aside. Using a stand mixer, beat the butter and sugar until incorporated and smooth. Add the eggs, pumpkin and water. Slowly add the dry ingredients, scraping down the sides of the bowl to make sure all of the ingredients are mixed well. Spread about 2/3 of the mixture into the pan. Sprinkle Heath evenly over batter

Cream Cheese Swirl:
8 ounces cream cheese
1/4 cup sugar 
1/2 teaspoon pure vanilla
1 large egg

Using a stand mixer, cream the cream cheese and sugar together. Add the vanilla and egg, mixing until smooth. Scoop out the cream cheese mixture on top of the pumpkin mixture and heath bar. Smooth the cream cheese layer out a little bit before adding the remaining pumpkin mixture on top of the cream cheese layer. Then use a knife or spatula to swirl the mixture together. Bake for 30 minutes or until middle is set. Enjoy!

Tuesday, November 15, 2011

Recipe Swap: Dutch Oven Beef and Noodle Casserole

The theme for this recipe swap is one pot meals. I received Dutch Oven Beef and Noodle Casserole from Rachel of Fall In Love.  I submitted my recipe for Scalloped Potatoes and Ham- excited to see who had it! After reading the Rachel's review and the recipe ingredients it seemed to be a pretty easy meal, but I was a little bummed I didn't receive something a bit more challenging or different. As expected, the dish was a breeze to put together. I added garlic, cumin, and a little hot sauce to "beef" up the dish after reading Rachel's critiques of the original recipe.  However, I was a bit disappointed with the flavor- it fell a bit flat for me. I love the concept of the one pot meal, but I am not sure that this one will come back to the dinner table. I am excited to see what the other bloggers worked with their swap dishes!

On another note, we are moved into the new house! Feels good to finally be home!

Dutch Oven Beef and Noodle Casserole
 Whole Foods Recipes/ Fall In Love

1 pound extra lean ground beef
2 cups frozen corn
2/3 cup sliced mushrooms
2 cloves garlic, minced
1/2 medium yellow onion, chopped
1 small green bell pepper, cored, seeded and chopped
1 (10- to 12-ounce) package gluten free noodles
2 cups shredded reduced fat cheddar cheese
1 (28-ounce) can diced tomatoes
Salt and Pepper, to taste
1/2 tsp cumin
1/2 tsp hot sauce

Heat a 5-quart Dutch oven over medium-high heat. Add beef and cook, stirring occasionally, until cooked through. Add corn, mushrooms, onions, peppers, garlic, cumin, hot sauce, and salt & pepper and stir well. Spread uncooked noodles evenly over the top, then sprinkle cheese over noodles. Pour the can of tomatoes, with their juice, over the cheese and noodles. Tightly cover pot, reduce heat to medium-low, and cook for 1 hour. Uncover pot, set aside for 5 minutes then serve.

Friday, November 11, 2011

Creamy Chicken Corn and Rice Casserole

Can you tell we are cleaning out the cabinets and freezer??? Tomorrow is the big moving day for us. The new furniture and appliances (a double oven!!) went in without a hitch. I can't wait till we get settled. I may not be able to post till next week depending on the internet situation (I made sure to schedule this one!).

This is somewhat of a throw together weeknight meal. After digging around in the pantry trying to use the food we have I came to the conclusion that casserole was for dinner! This recipe turned out really well and was packed with cheesy chicken flavor. I wanted to use broccoli, but all we had was corn and peas. Being a good girl, I followed the no store rule and was pleasantly surprised.  I have a feeling that different variations of this casserole will hit out table again!

1-1 1/4 lb chicken breasts
3 cups cooked brown rice
6 oz frozen corn
6 oz frozen peas
1 small yellow onion, diced
1 cup chicken stock
2 cloves garlic, minced
1/2 cup reduced fat sour cream
1/8 cup reduced fat mayo
1/2 cup milk
1/4 cup flour (we use gluten free)
2 cup reduced fat shredded cheddar cheese, divided
1 Tbl olive oil
1 tsp butter
salt and pepper to taste


Pre heat over to 350 degrees.

Boil chicken breasts until they are tender and completely cooked. Remove from water and shred. Set aside. In a large rimmed skillet, heat olive oil and butter over medium heat. Add onions and allow them to cook until onions are translucent. While onions are cooking mix rice, sour cream, and mayo in a large mixing bowl. Set aside.

Add stock, milk, garlic, and veggies to skillet. Allow mixture to simmer for 2-3 minutes. Add chicken and stir to incorporate all ingredients. Sprinkle with flour and stir and the sauce thickens.  Season with salt and pepper. Stir in 1 cup shredded cheese. Remove skillet from heat and fold into rice.

Spray 9X9 (you can use larger, but be sure to adjust cooking time) with cooking spray. Pour chicken and rice into baking dish and top with remaining cheese. Bake for 30 minutes or until casserole is hot and bubbly.

Tuesday, November 8, 2011

Roast Beef with Onion Gravy

I have been keeping this roast recipe on my radar since Sarah at A Taste of Home Cooking posted it. It looked delicious and perfect for a Sunday dinner. I love the simplicity of the recipe and I was sure it was going to make great leftovers for my work lunches.

As I thought the recipe was easy to follow and tasted great! I loved the onion gravy over the top of the roast.Another plus, you literally need two dishes (I guess 3 if you count the cutting board), and easy clean-up equals a happy husband since he gets dish duty when make the meal. I think I come out on the better side of that deal.
Roast Beef with Onion Gravy
from sarah at a taste of home cooking

1 (3 1/2-4-lb) beef roast
Salt and pepper
1 packet onion soup mix
3 cups cold water, plus more as needed
1 tablespoon cornstarch

Heat the oven to 450 degrees. Sprinkle salt and pepper over all sides of the roast. Place roast on a rack set in a roasting pan and put in the oven.

Dissolve the onion soup mix with 3 cups of cold water (doesn’t completely dissolve) and add it to the bottom of the pan with the roast 15 minutes after putting it in the oven. Turn the oven down to 350 degrees. Baste the roast with the mixture as it cooks, about every half hour. For medium the roast will take about 2-2 1/2 hours. Add water to the bottom of the roasting pan, as needed so the drippings and soup mix don't dry out and burn.

When the roast is done, take the remaining drippings and pour into a small pot and bring to boil, adding water as needed to make the amount of gravy you want. Combine cornstarch and 2 tablespoons water until cornstarch is dissolved, then add to the gravy until it thickens.

Serve the gravy on the side, with the sliced beef, veggies and mashed potatoes

Monday, November 7, 2011

Crazy Cooking Challenge: Bloody Mary Steak with Horseradish & White Cheddar Mashed Potatoes

The theme for this month's Crazy Cooking Challenge is Mashed Potatoes!! Yummy yummy yummy... I was really excited to create a dish around my favorite side!

My potato recipe was inspired by The Piggly-Wiggly.  I knew I wanted to make a bloody mary inspired steak, and horseradish mashed potatoes were the best way to finish my dish. Piggly-Wiggly is a great blog with a variety of different recipes to tantalize your taste buds.

The steak was something I had brewing in my little head for awhile now, bu it needed the perfect dinner setting. We made these bad boys the day before Halloween. Nothing like a creepy meal and a scary movie (Halloween for us!) to get you excited for the holiday.

Check out the other challenge recipes by joining the blog hop below!

Bloody Mary Steaks
2 lb beef tenderloin (cut into individual steaks)
3 stalks celery, chopped
1/2 white onion, diced
2 Tbl slice green olives
3 Tbl chopped pickles
1 Tbl pickle juice
2 Tbl Worcestershire sauce
1 Tbl hot sauce
5.5 oz tomato juice
1/4 cup olive oil
1/2 tsp salt
1 tsp black pepper
1/2 tsp cumin
1 Tbl celery salt
1/2 tsp dill seed
Mushroom Topping (recipe below)

Mix all ingredients besides steak and topping in a large bowl. Place steaks in a large ziplock bag and pour in marinate. Allow steak to marinate 2 1/2 - 3 hours. Flip the bag at the half way point.

Pre-heat grill. Remove steaks from bag and discard marinate.  Grill steaks over medium heat until the reach desired temperature.

Top with mushrooms and serve with horseradish & white cheddar mashed potatoes.

Mushroom Topping
8 oz sliced fresh mushrooms
1/2 white onion, sliced
2 Tbl olive oil
1 Tbl butter
pinch of salt
dash of pepper

Heat oil and butter in a skillet over medium heat. Add onions and mushrooms. reduce heat to medium-low. Allow to cook for 20 minutes. Season with salt and pepper.

Horseradish & White Cheddar Mashed Potatoes
adapted from Piggly-Wiggly
3 lbs russet potatoes, peeled and quartered
1 stick butter, room temperature
2 Tbl prepared horseradish
3/4 cup grated sharp white cheddar
       2/3 cup milk
   3 oz cream cheese, room temperature
            1 tsp black pepper
        1 Tbl salt

Place large pot of water on stove and bring to boil. Add potatoes. When potatoes are easily pierced with a fork, drain water and move to a mixing bowl. Add milk, butter, cream cheese, horseradish, cheese salt, and pepper. Mix with electronic mixer or by hand with a masher (my personal favorite).

Thursday, November 3, 2011

Italian Sausage Lasagna with Pumpkin, Blue Cheese and Sage

I love cooking new combinations of food for my family to try. I had some leftover blue cheese from my sweet potato coins and decided I needed to make something savory, yummy, and gooey. I also had a can of pumpkin puree... I could hardly wait to try this as I was putting this recipe together and trust me it did not disappoint!  Ron is not a big pumpkin fan so I wanted to make sure I had a few other savory flavors that would compliment the rich pumpkin. The result- awesomeness!

We are getting ready to do the big clean this weekend and finally get moved into our new home. I can't wait to get out of our cramped apartment!

10 oz lasagna noodles (we use gluten free)
2 shallots
2 lb mild Italian sausage
8 oz sliced mushrooms
1 cup ricotta
1 egg
1/3 cup sour cream
1 1/3 cup pumpkin puree
14.5 oz petite diced tomatoes, drained
2 1/2 Tbl chopped fresh sage
3/4 cup chicken stock
3 Tbl flour (we use gluten free)
2/3 cup blue cheese, divided
2 cup shredded mozzarella
1/2 tsp nutmeg
1 tsp salt
1 tsp black pepper

Preheat over to 350 degrees.

In a large rimmed skillet, cook sausage, sage, and shallots. When sausage is browned add tomatoes and chicken stock. Allow mixture to come to a simmer for 2-3 minutes. Sprinkle flour over sausage and stir. Allow sausage to simmer on low for 5 minutes.  Turn off heat once sauce has thickened.

While sausage is simmering cook lasagna noodles according to package instructions. While noodles are cooking mix ricotta, egg, sour cream, pumpkin, 1/3 cup blue cheese, nutmeg, salt, and pepper in a medium bowl. Set aside.

In a 9X13 baking dish add a few scoops of sauce to the bottom of the dish using a spoon to coat. Lay down 1/3 of noodles, spread 1/3 pumpkin mixture,  add 1/3 of the mushrooms, layer 1/3 of the meat sauce, and top with 1/3 mozzarella cheese. Repeat twice more. Sprinkle remaining blue cheese on the final layer.

Bake, covered, for 60 minutes. Allow the lasagna to rest, covered, for 10 minutes before serving.

Wednesday, November 2, 2011

Recipe Swap: Sweet Potato Coins with Blue Cheese and Bacon

The theme for this recipe swap was Thanksgiving sides- oh the possibilities! I submitted the recipe for burgundy mushrooms, and I received this recipe from Jessica at The Jey of Cooking.  I love sweet potatoes and was excited to test this recipe out on my family. I made a few modifications to the original recipe by adding blue cheese, bacon, and green onion. The great thing about this recipe is you can add any toppings you want, or keep it simple and serve them straight up. Checkout my fellow swappers at A Taste of Home Cooking! Thank you for the great recipe Jessica!

We closed on the house last night! Official homeowners!!! Let the moving begin!

Sweet Potato Coins with Blue Cheese, Bacon, and Green Onion
adapted from The Jey of Cooking

2 sweet potatoes
2 oranges (for juice)
1 Tbl brown sugar
5 slices center cut bacon, cooked and chopped
4 1/4 Tbl redued fat sour cream
1 1/2 Tbl blue cheese
2 Tbl sliced green onions
1/2 tsp black pepper

Preheat oven to 350 degrees.

Spray a baking sheet with Pam and set aside.

Juice oranges into a medium bowl. Mix in brown sugar and set aside. Cut sweet potatoes into thick rounds and toss with orange juice and sugar. Remove from bowl and place on baking sheet. Seasoning with black pepper. Bake for one hour, flipping half way through. 

Remove from oven and transfer to a serving dish. Allow potatoes to cool for 5 minutes. While potatoes are cooling, mix sour cream and blue cheese in a small bowl. Gently spoon sour cream mixture onto potatoes (I used my nephew's baby spoon).  Top with bacon and green onion.