Three ingredient upscale potato skins

A potato is inexpensive, tastes great and is packed full of goodness.  A large baking potato has less than 300 calories.  It also has 7 grams of fiber, 7 grams of protein and only 4 grams of sugar.  And did you know a potato provides 48% of your suggested daily Vitamin C, 46% B6, 17% iron and 21% folic acid? If you are interested, it is a 29 glycemic load.

Personally, I love potatoes, and this recipe is my favorite potato appetizer recipe. It is an upscale version of a potato skin. If you want to bump up the flavor, sprinkle with a bit of dill weed.

The ingredients for four appetizer portions are:

2 large baking potatoes
2/3 cup chopped walnuts
1/2 cup gorgonzola cheese

1.  Wash potatoes, slice a little less than 1/4" thickness.
2.  Spray 2 baking sheets with non-stick spray or cover with silpat.
3.  Brush both sides of potato with olive oil and place close together on baking sheets.
4.  Sprinkle each with sea salt and bake 12-13 minutes at 425 degrees.
5.  While potatoes are baking, combine walnuts and cheese in a small bowl.
6.  Remove from oven and flip each slice.
7.  Bake for 10 more minutes.
8.  Remove from oven and sprinkle each slice with walnut and cheese mixture
9.  Return to oven for 3-4 minutes until cheese has melted.

For another great version, substitute shredded cheddar cheese and crumbled bacon, then top with sour cream after the cheese is melted.  Either way, you and your guests will love this appetizer.

Black Olive Quiche

The credit for this recipe goes to Lindsay Olives. Back in the late 1970s the recipe appeared in an issue of Bon Appetit as an advertisement.  I was hosting a luncheon and made the quiche for a group of my sorority sisters.  It required a trip to the department store to buy a quiche pan and since that time I've made plenty quiche recipes in that pan.  The picture is the original advertisement, and is still a winner more than 30 years later. Easy to prepare; this is another great brunch idea. I almost forgot--the original recipe was called "Quiche and Tell" because 'you'll want to tell the world about this meal to remember.'

Ingredients:
1 1/2 cups whipping cream
1/2 cup buttermilk
4 eggs, lightly beaten
1/4 teaspoon salt
dash pepper
1/4 pound bacon, cooked & crumbled
1/4 pound Swiss cheese, shredded (about 2 cups)
2 tablespoons sliced green onions (unless you are me and hate onions)
1 can (6 ounces) Lindsay large pitted, ripe olives, drained
1 pastry-lined 9-inch pie plate or quiche dish (unbaked)

Heat Cream and buttermilk, whisk in eggs and seasonings.  Stir in cheese, bacon, onions and Lindsay olives. Pour into pastry shell. Bake in 375 degree oven 30 to 35 minutes, until custard is set and golden. Garnish with chopped parsley, if desired. Makes 6 servings.

"Quiche and Tell" from Lindsay California Pitted Ripe Olives

Creme Brulee French Toast

Brunch with friends or family is one of my favorite ways to spend a Sunday.  And one of my favorite recipes is Creme Brulee French Toast.  This recipe comes from the Inn at Sunrise Point in Camden, Maine.  I've made it more than a few times, and always to wide acclaim.  If you want an impressive way to wow your brunch guests, this is it.  The recipe makes six generous servings.  I always make a large round loaf of homemade bread, but you can use a bakery loaf. One caveat--make it a day ahead, or at least the night before--this dish needs time to let the flavors combine before baking. And remove from the refrigerator 30-60 minutes before baking to take the chill off the baking dish.

Preheat oven to 350 degrees F.

Ingredients:

1 stick (1/2 cup) unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

an 8-to 9-inch round loaf of country-style bread 

5 large eggs

1 1/2 cups half and half

1 teaspoon vanilla 

1 teaspoon Grand Marnier

1/4 teaspoon salt

Preparation:

In a small heavy saucepan melt buter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13-by 9-by 2 inch baking dish.  Cut six 1-inch slices of bread (reserving ends for another use) and trim crusts.  Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. 

In another bowl whisk together eggs, half and half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread.  Chill bread mixture, covered, at least 8 hours and up to 1 day. Remove from the refrigerator 30 to 60 minutes prior to baking and preheat oven to 350 degrees F.

Bake bread, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Sunday brunch with friends

Serve hot French toast immediately.  The 'topping' is on the bottom of the pan. You can use a spoon to drizzle the extra caramel topping on this delicious toast.  It is wonderful served with fresh fruit and whipped cream. Champagne adds a delightful touch to Sunday brunch. Enjoy!

Crock Pot Chocolate Peanut Clusters

Peanut clusters cooling

Last year I posted a recipe for peanut clusters made in a crock pot.  After a good bit of experimentation, the recipe has been revised for chocolate lovers.  The original recipe called for 36 ounces of white almond bark or candy coating and gave the candy a waxy texture. My revision uses only 16 ounces of white chocolate and it is worth the expense to use the real deal, no candy coating.  If you want the taste of chocolate, buy REAL chocolate. I always use a slow cooker liner so the entire bag can be removed and placed on jelly roll pans or a marble slab. If you want to skip the process of making individual clusters; use scissors to cut the bag, spread the chocolate evenly in the pans and break into bark after it has cooled. To form clusters; drop by teaspoonfuls onto wax paper and allow to cool.  

Place the following ingredients in layers in your lined crock pot:


16 oz. salted dry roasted peanuts
16 oz. unsalted dry roasted peanuts
2 - 8 oz. bars of Baker's German Sweet Chocolate, broken into blocks and chopped
8 oz. milk chocolate baking bar or 1 cup of milk chocolate chips
18 oz. semi-sweet chocolate chips (3 cups)
16 oz. white chocolate such as Baker's or Ghirardelli

Cover and cook at low temperature until melted, 2-3 hours.  (When you can see the top layer of white chocolate melting, your candy is ready).

Stir with large wooden spoon until the mixture is combined and peanuts are spread throughout.

Place bag on jelly roll pan (prepare an additional pan and line with wax paper) or large marble slab lined with wax paper and cut bag with scissors to spread on pans. For bark, simply cool and break into pieces.  For individual candies, drop by teaspoonful onto wax paper.  Makes approximately 12 dozen individual candies or two trays of bark.

Chocolate and peanut goodness!

Almond Chicken Casserole

Think about your favorite foods.  I would be willing to bet those foods trigger fond memories.  This particular recipe takes me back nearly 10 years to Toledo, Ohio.  It was prepared by my friend Melissa for our book club known as "Guacamole Joe's."  I don't exactly remember who was responsible for the name, but I do know how much fun we had at book club.  As with most, we diligently read and discussed our books in the beginning.  And we always had good food and wine. This recipe triggers memories of wonderful friends and an evening of laughter shared around the table.  I've made Almond Chicken countless times since then, but the original memory of friends I haven't seen in years is still my favorite.

Almond Chicken

5 cups diced, cooked chicken breast

2 cups diced celery

3 cups cooked rice

1 can (8 ounce) diced water chestnuts

2 cans cream of chicken soup

1/2 cup mayonnaise

2 tablespoons lemon juice

1 teaspoon salt

3/4 teaspoon fresh ground pepper

1 cup slivered almonds

1/2 cup sour cream

Preparation:  Combine all ingredients in a large mixing bowl and transfer to a 9" x 13" glass dish misted with a non-stick cooking spray.  Prepare topping (below).  Sprinkle topping over casserole and bake in 350 degree oven for 35-45 minutes.

Almond Topping

1/2 cup slivered almonds

2/3 cup butter (melted)

3 cups crushed corn flakes

Pecan Caramel Crispies

Pecans have the most wonderful flavor.  When they are toasted the flavor becomes even more intense and nutty.  I love pecans in so many dishes, but in cookies--they are pure heaven.  My cousin gave me this recipe.  She brought them to a family get-together and I was hooked.  I followed the recipe exactly the first time I made them.  But this time some experimentation was in order by way of toasting the pecans and increasing the amount used in the recipe.  To coax a bit more flavor, the amount of vanilla was doubled, and a small square of caramel was added just before baking. When they came out of the oven a chocolate candy melt was placed on top.

Heat oven to 375 degrees F.

1/2 cup softened butter
6 tablespoons brown sugar (do not pack)
6 tablespoons granulated sugar
1 egg
1 teaspoon vanilla
1 1/4 cups all purpose flour-sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/ 1/4 cups toasted chopped pecans (spread on baking sheet and bake at 375 for 5-6 minutes)
about 15 unwrapped caramels- halved

Cream butter and sugars until light.  Beat in egg and vanilla.  Sift together dry ingredients; blend into creamed mixture. Stir in nuts.

Drop by rounded teaspoon on baking sheet lined with Silpat. Place 1/2 caramel in middle of cookie and press lightly.  Bake 10-12 minutes.  Remove from oven. If desired place milk chocolate or semi sweet chocolate such as Wilton cookie melts on top of cookie. Cool cookies slightly before removing from pan.

Makes approximately 2 1/2 dozen cookies.

Mini Toffee Apple Pies

Fall weather comes late to the Carolinas; at least to an Ohio transplant who associates fall with Labor Day. It is the middle of October and I am still wearing shorts and sandals. In the higher elevations, a 90 minute drive from Charlotte, there are wonderful apple orchards. On a recent unexpectedly crisp Sunday afternoon, my sister Joy and I drove to Hendersonville so she could finally pick the elusive Arkansas Black apples she was craving. Nestled in the mountains was an orchard stretching for acres and acres with dozens of varieties. We fortified ourselves with a fresh apple donut, fetched our 1/2 bushel baskets and set out on our quest for Arkansas Blacks; map in hand. Joy found her apples and filled her basket. I decided on three varieties and added Golden Delicious for my dad and Pink Lady because a sample tasted so delicious. Of course I made an apple pie, but developed this recipe as a handheld dessert for my brother's 50th birthday party. It's a scrumptious little pie. The apples are sweetened with brown sugar, and toffee bits are a wonderful addition.

Mini Toffee Apple Pies      Yield:  Approximately 12-15


Ingredients:
Double pie crust recipe or refrigerated double pie crust/softened
2 medium-sized tart apples such as Granny Smith; peeled, cored and chopped
1/3 cup packed brown sugar
1/2 cup toffee bits
2 tablespoons melted butter
2 tablespoons flour
1/8 teaspoon salt

Place chopped apples in 10" skillet on medium heat.  Cook until slightly soft, approximately 5-7 minutes. While apples are cooking, combine remaining ingredients in a medium mixing bowl. Add cooked apples and mix until combined.

Roll 1/2 of dough or one prepared crust on floured board.  Using 4" round cutter, cut circles and place on baking sheet covered in Silpat or foil. Repeat with remaining dough and place on second  baking sheet. Using approximately one teaspoon of filling, place on 1/2 half of dough toward the center. Fold dough in half and crimp with fork.

Bake in oven at 400 degrees F for the first 6 minutes and reduce heat to 350 degrees F for 6 more minutes or until golden brown.

Mini Toffee Apple Pies