Apple and Bacon Stuffed Sweet Potatoes

Ingredients

• 4 sweet potatoes, large and round
• 2 apples, chopped
• 5 slices bacon, chopped
• ½ tsp freshly grated nutmeg
• 1 tbsp fresh sage, chopped
• ½ tsp cinnamon
• ¼ cup light brown sugar
• ¼ tsp salt, to taste
• 2 tbsp butter

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Using a fork, poke a few holes in the skin of the sweet potatoes. Wrap each potato tightly with foil and place in a baking dish. Bake for 60 to 80 minutes, depending on the size of the sweet potatoes (smaller sweet potatoes might only take 45 minutes). When done, the sweet potatoes should be tender and easily pierced with a toothpick.
3. While the sweet potatoes are baking, prepare the topping. In a cast iron skillet over medium-high heat, cook the chopped bacon until crisp. Using a slotted spoon, transfer the bacon to a paper towel leaving the grease in the pan. Add the chopped apples, nutmeg, and sage to the hot cast iron skillet and cook until tender. Either in the skillet or a bowl, combine the apples with the bacon. Set aside.
4. When the sweet potatoes are done cooking and tender, remove them from the oven and allow them to cool slightly. Careful, they will be very hot. Gently unwrap the aluminum foil, being cautious of any escaping steam. Cut a slit down the center of each sweet potato and gently scoop out the flesh with a spoon. Try to keep the skin intact.
5. In a medium bowl, mix the flesh from the sweet potatoes with cinnamon, sugar, salt, and butter. Mix until well combined. Taste and adjust seasonings if desired. Scoop the sweet potato mixture into a piping bag or large ziplock bag.
6. Carefully pipe the mixture back into the sweet potato skins. Top with the apple topping and rewarm in the oven if needed.

* THIS IS TO DIE FORRRR!!!!

Potatoes and Eggs

This was really good! And I think it would be yummy with peppers, diced ham, or anything else you might add to an omelet.

1/4 cup oil
2-3 baking potatoes, diced
1 onion, diced
salt and pepper to taste
8 eggs
1/4 cup cheese
1 Tbsp fresh parsley (or 1 tsp dry)

Heat the oil in a large skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion, salt and pepper. Cook another 3-4 minutes until onions are cooked. Meanwhile whisk together eggs, cheese, parsley, salt and pepper. Add the egg mixture to the potatoes, stirring until eggs are cooked.

Vegetable Casserole

I got this from my friend, Nicol, who lives down the street. She brought it when we had them over for dinner a few weeks ago.

Ingredients:

12oz. bag frozen vegetables (or just cut up your own peas/green beans/etc)

1 small can of corn drained

1 cup mayonnaise

1 cup sharp cheddar cheese

3⁄4 stick butter

1 sleeve of Ritz crackers

Pepper to taste


Preheat oven to 350 degrees. Mix frozen mix frozen vegetables, corn,

cheese, pepper and mayonnaise in a small baking dish. Melt butter and mix

with crushed Ritz crackers and place on top of vegetable mixture. Cover

with foil and bake for 30-40 minutes then bake uncovered for 5 minutes to

crisp crackers.

BLTs

Not really a recipe, but just a reminder of a yummy, easy, cheap summer meal.

Toast
Mayo
Bacon
Lettuce
Tomato
Salt/Pepper

Delicious served with corn on the cob, strawberries and cucumbers.

Easy Sweet & Sour Chicken

4 uncooked chicken breasts, cubed

½ c. flour

1 tsp. seasoning salt

1 onion, chopped in ½-1” pieces

2 bell peppers (red or green), chopped in 1” pieces

2 big carrots, sliced

1 can pineapple chunks (or fresh), do not drain

10 oz. Sweet and Sour Sauce

Mix flour and seasoning salt in a bowl. Roll and coat chicken in flour mixture. Either fry chicken pieces in 1” of heated oil in a fry pan, or pan fry in a little bit of oil in a fry pan. Lightly sauté onions, peppers, and carrots in a small bit of oil. Add cooked chicken to peppers and onions. Add pineapple chunks and sweet and sour sauce. Mix and let simmer for 5-10 minutes. Serve over rice.

Comments: I just tried this tonight and it was really easy. It's probably my favorite sweet and sour chicken I've made. Taylor loved it! I added extra peppers and carrots to make the meal go a little farther, and we have tons of left overs.

Enchilada Pizza

Enchilada Pizza

Pizza crust

Sauce:

2/3 c. red enchilada sauce

1/3 c. sour cream

1 tsp. lime juice

Toppings:

Thinly sliced/diced chicken

Fajita Spices

White onions

Green peppers

Red peppers

Cheddar cheese, shredded

Mozzarella cheese, shredded

Comments: I used a frozen chicken fajita bag (had chicken, onion, peppers, and seasoning) It was only a few dollars and made this SUPER easy. I also just used enchilada sauce for the sauce, only because I totally forgot to add sour cream and lime juice :) But it was super good and really easy! Oh, and I used Heather's No Rise pizza crust.

Steph's Snippet

I'm writing this to say that I just can't keep up on my blog (Duh - I HAVEN'T!). Maybe someday I'll hop back on this and take it to even greater levels of cheap cooking excitement, but right now it just can't happen. So, sorry! Maybe someday. Thanks for the fun little while of sharing recipes together!