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Dishes hailing from various locations in our great nation.

Posted on » by Ashley » Theme:

Blue Cheese and Bacon Twice-Baked Potatoes

Blue Cheese and Bacon Twice-Baked Potatoes
Cooking Light November 2005

You can stuff and refrigerate the potato shells up to two days ahead. Add about five minutes to the cook time if starting with cold potatoes. Serve with everything from steak to Thanksgiving dinner.

Yield: 8 servings (serving size: 1 stuffed shell)

5 (12-ounce) baking potatoes
1 1/2 cups low-fat buttermilk
1/2 cup (2 ounces) crumbled blue cheese
1/4 cup finely chopped fresh chives
2 tablespoons butter
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled

Preheat oven to 375°.

Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.

Nutritional Information:
Calories: 264 (25% from fat)
Fat: 7.4g (sat 3.8g,mono 2.7g,poly 0.4g)
Protein: 8.5g
Carbohydrate: 41.7g
Fiber: 3.8g
Cholesterol: 20mg
Iron: 2.3mg
Sodium: 658mg
Calcium: 117mg

Posted on » by Ashley » Theme:

Lazy Texas Brisket

And here’s a shot of the whole meal (minus dessert):

Lazy Texas Brisket
Bon Appétit August 1982

1 large garlic clove, minced
1 4- to 5-pound beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground pepper
Broncbuster’s Barbecue Sauce

Preheat oven to 325°F. Rub garlic into both sides of brisket. Combine all remaining ingredients except barbecue sauce in small bowl and mix well. Rub into brisket. Set brisket fat side up on large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 3 hours. Serve hot or cold with sauce.

Dino’s BBQ Sauce:

INGREDIENTS
1 cup cider vinegar
1/4 cup yellow (ballpark) mustard
1 teaspoons salt
1 1/2 cups brown sugar (or 1 cup brown sugar, 1/2 cup honey)
shot of lemon juice
1/2 stick of butter
1 tsp cayenne pepper

DIRECTIONS
Bring to a boil then simmer, uncovered until it reduces to a thickness of your liking.

Posted on » by Michael » Theme:

Peach Cobbler

Paula Deen

Prep Time: 15 min
Cook Time: 45 min
Serves: 8 to 10 servings

Ingredients
* 4 cups peeled, sliced peaches
* 2 cups sugar, divided
* 1/2 cup water
* 8 tablespoons butter
* 1 1/2 cups self-rising flour
* 1 1/2 cups milk
* Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.