SANDRA'S FAVORITE OVEN ROASTED POTATOES and PERFECT EGGS (for one)

My kind of 'comfort food,'
pretty much any time of the day...

Servings: (1)

Prep: 5 Mins.

Bake: 35-45 Mins.

INGREDIENTS

1 large russet potato, peeled and cut into 1/2" cubes

1/2 teaspoon seasoning salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon granulated garlic (or powder)

1/4 teaspoon granulated onion (or powder)

2 teaspoons Mazola oil

2 large eggs

METHOD

Preheat oven to 425F.

Spray an ovenproof 6x6" baking dish; set aside.

Place the cubed potatoes, seasoning salt, pepper, granulated garlic and onion, including Mazola oil into a gallon Ziploc bag and shake to combine. Pour seasoned potatoes into a single layer in prepared baking dish. Bake, uncovered, for 25 minutes.

Reduce oven temperature to 350F.

Crack eggs (individually, into a single layer) atop the hot potatoes. Return baking dish back to oven; continue baking, uncovered, at the lower temperature of 350F for an additional 10-20 minutes, until eggs are set to your liking.

Serve immediately in hot baking dish, with a cotton napkin underneath, placed onto a serving plate. ~ Enjoy!

~~~~~~~~~~~~~~~

Tips:

1) Most times I like this served 'as is,' although occasionally before serving I'll top with a few drops of Sriracha, or red taco sauce, or sliced pickled jalapenos, or homemade salsa.

2) This recipe can easily be doubled, just bake in an 8x8" baking dish - or - quadrupled, just bake in a 13x9" baking dish.

SANDRA'S CHEESY SCALLOPED POTATOES with BACON

This incredible scalloped potato side dish

is a brilliant addition to any main course year-round...

Servings: (6)

Prep: 15 Mins.

Cook: 15 Mins.

Bake: 50 to 60 Mins.

Set: 10 Mins.

INGREDIENTS

2 slices bacon, sliced into strips, browned and crumbled

Sauce:

1/4 yellow onion, chopped

1/4 teaspoon granulated garlic

1 TB Flour

1 to 1-1/2 cups milk

1/4 cup shredded Mexican-blend cheese

6 russet potatoes, peeled and sliced 1/8" wide

Topping:

1/4 cup shredded sharp Wisconsin cheddar cheese

1/4 cup shredded dubliner cheese (at Costco)

METHOD

Preheat oven to 350 degrees. Spray a glass 8x8x2" baking dish; set aside.

Heat a medium skillet to medium-high. Brown the bacon, then remove to a paper towel-lined plate, while reserving drippings.  Add the onion to the skillet and sauté until translucent, about 5 minutes.  Reduce the heat to medium, add the flour and let cook for 1 minute.  Pour in milk and bring to a simmer, just until sauce thickens.  Remove from heat and add the 1/4 cup shredded Mexican-blend cheese, gently mixing to combine.

Layer 1/2 of the potato slices in the bottom of prepared baking dish. Sprinkle bacon on top of potato slices, then half the sauce. Layer on the remaining potato slices, then remaining sauce.

Cover baking dish with parchment, then tin foil.  Bake for 30 minutes.  Uncover, sprinkle with 1/4 cup shredded cheddar and 1/4 cup shredded dubliner, and continue baking for 20 to 30 additional minutes, just until potatoes pierced with a fork are tender. Remove from oven and let stand 10 minutes to set. Serve and enjoy!

SANDRA'S BAKED RICE PUDDING with RAISINS

Each time I prepare this heavenly dessert
 it brings back numerous and comforting memories...

Servings: (6-8)

Prep: 15 Mins.

Bake: 1 Hr. 30 Mins.

INGREDIENTS

3 large eggs

1/2 cup granulated sugar

2 teaspoons bourbon-vanilla extract (or vanilla extract)

1 teaspoon ground cinnamon

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon salt

2-1/2 cups 2% milk (or regular)

1/2 cup raisins

1-1/2 cups cooked, cold basmati rice

METHOD

Preheat oven to 350F. 

Whisk together cold milk, eggs, vanilla and sugar. 

Stir in rice, spices and raisins. 

Pour into a greased casserole baking dish (I used an 8x8 pan). 

Bake, uncovered, for 50 to 60 minutes, or until set (stirring half way to distribute spices floating on top more evenly). ~ Enjoy!

SANDRA'S BAKED DONUT HOLES

A delightful and airy confection!

I guarantee you won't be able to stop with just 1, 2, 3 or 4...

Yield: (Appx. 60 Donut Holes)

Prep: 10 Mins.

Bake: 10-12 Mins. per batch

INGREDIENTS

Special equipment: Mini Muffin Tin (24/batch)

Batter:

1 large egg, beaten

1-1/2 cup milk

2 tablespoons vegetable oil

2 teaspoons vanilla extract

2 cups all-purpose flour

1-1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

2 teaspoons double-acting baking powder (or regular)

Finishing:

Brush warm donut holes with:

--1 tablespoon unsalted butter, melted (in microwave-proof bowl for 30 secs)

--Place in large Ziploc bag (for shaking warm donut holes to coat)

1 cup sugar

1/2 teaspoon cinnamon

Pinch of freshly ground nutmeg

METHOD

Preheat oven to 350 degrees. Spot spray with Bakers Joy each mini muffin tin cup; set aside (or with oil then dusted with flour) -- this process will be repeated for each batch to prevent donut holes from sticking.

In a medium bowl, add egg and beat with a fork. Add in milk, vegetable oil and vanilla extract, mix to combine. Add in remaining batter ingredients; and using a wooden spoon mix to just combine. Using a 2-TB-size scoop, fill each cup in mini muffin tin, about 3/4's full.

Bake in preheated oven for 10-12 minutes, until they're light golden on top and slightly brown on edges, and a toothpick inserted in center comes out clean.

Meanwhile, place 1 cup sugar, 1/2 teaspoon cinnamon and a pinch of nutmeg in a large 

Ziploc bag, shake to combine and set aside. Also, melt 1 tablespoon butter in a small microwave-proof bowl for 30 seconds; set aside with a pastry brush.

Place a clean kitchen towel on counter. While hot, tip muffin tin over on its side so hot donut holes fall out onto kitchen towel. Flip them over and lightly brush tops with melted butter. Gently add warm donut holes, 6 at a time, into Ziploc bag with spice-sugar mixture, shake to coat, then place onto a wire rack to cool. Store completely cooled donut holes in an airtight container. ~ Enjoy!

TIP:

If you'd like to make mini donuts, do so in the same method; same baking time but use a mini non-stick donut pan (I purchased mine through Amazon-Prime).

Chocolate Glaze

1 1/2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

3 tablespoons milk or water

2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip doughnuts in chocolate glaze and let rest to harden slightly.

Doughnuts are best served the day they’re made.  They also freeze just fine!

SANDRA’S ADDICTIVE BAKED-STYLE SMASHED TATERS

These smashed potatoes are insanely delicious and a 

perfect accompaniment that doesn't require gravy, 

although if you so choose they’re fabulous that way too...

Prep:   10 Mins.

Cook:  15 – 20 Mins.

Servings: (8)

INGREDIENTS

6 russet potatoes, peeled and chopped into 1” cubes

2 tablespoons unsalted butter

¼ cup sour cream

1 tablespoon freshly-prepared bacon bits

1 tablespoon fresh chives, chopped

¼ teaspoon pepper

½ cup shredded medium cheddar cheese

METHOD

Add potatoes to a medium pot, cover with cold water.  Add a lid to pot and bring to a boil, reduce heat to a gentle boil, setting lid slightly ajar and cook until potatoes are tender for about 15 to 20 minutes.  Drain, and add all remaining ingredients, except the cheddar cheese, and smash to desired consistency.  Using a spoon, fold in cheddar cheese. ~ Enjoy!

SANDRA'S HEAVENLY SCALLOPED BAKED POTATO CASSEROLE

One of my favorite and most prepared recipes

I created when I was craving scalloped potatoes au gratin

and loaded baked potatoes at the same time...

Serves: (10 to 12)

Prep: 25 Mins.

Bake: 1 Hr.

Stand: 15 Mins.

INGREDIENTS

4 slices of bacon, cut into strips and browned

8 cups yellow potatoes, peeled and thinly sliced to 1/8”

--(I used 6 medium-large potatoes, and sliced them using a mandoline)

1 green onion, sliced (both white and green parts)

6 tablespoons unsalted butter

6 tablespoons all-purpose flour

3 cups milk

¼ teaspoon granulated garlic

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1/8 teaspoon cayenne pepper

2 cups grated medium cheddar cheese

½ cup sour cream

1 cup additional grated medium cheese, to sprinkle on top

Paprika

METHOD

Preheat oven to 350 degrees.  Spray a 9”x13” casserole dish, and set aside.

Brown bacon in a medium skillet, remove with a slotted spoon and set aside on a paper towel-lined plate.

In a medium, heavy-bottom saucepan, over low heat melt butter and blend in flour, and whisk for 1 minute. Add all of cold milk while whisking, and increase heat to medium. Season with garlic, salt, pepper, and cayenne. Reduce heat to low, and continue whisking until smooth, thickened, and boiling.  Remove from heat and using a spoon stir in 2 cups of cheese, sour cream, green onions, and bacon strips.

Evenly layer half of the sliced potatoes in bottom of prepared casserole dish. Spread half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Evenly add remaining 1 cup of cheese over sauce, then sprinkle top of cheese layer with some paprika for color.

Ready for the oven... 

Bake uncovered for about 1 hour, until the potatoes are tender and top is golden brown. Remove from oven, and let casserole sit for 15 minutes prior to serving. ~ Enjoy!

Letting baked casserole stand for 15 minutes...

~~~~~~~~~~~

Tip: It's imperative to consistently slice potatoes to 1/8" for even baking within 1 hour's time.

SANDRA’S SMOKIN' BARBECUE BAKED BEANS

These Smokin' Baked Beans are a splendid

addition to any get-together, especially when

served with Orange-Mango Ribs 

and a side of Coleslaw...

Servings: (10 to 12)

Prep:  15 Mins.

Cook 40 Mins.

INGREDIENTS

12 ozs. thick hickory center-cut smoked bacon, cut into 1” thick strips

2 tablespoons bacon drippings

1 cup chopped Spanish (yellow) onion

2 cloves fresh garlic, minced

1/3 cup chopped orange bell pepper

1 diced fresh jalapeno, retaining ribs and seeds

2 (28 oz. cans) Bushes Orginnal Baked Beans

1 (14 oz. can) black beans, drained and rinsed

1-1/2 cups Bull’s Eye Original barbecue sauce

1 tablespoon molasses

¼ cup ketchup

2 tablespoons French’s yellow mustard

1 teaspoon smoked paprika

METHOD

Fry bacon slices in a dutch oven over medium-high heat until crisp, and remove with a slotted spoon to a paper towel-lined plate, then set aside.  Reserve 2 tablespoons of drippings. Saute onions, orange bell pepper, and jalapeno in reserved bacon drippings until onions are translucent.  Add the minced garlic and saute for 30 seconds.  Stir in beans, barbecue sauce, molasses, ketchup, mustard, and smoked paprika. Cover dutch oven and simmer over low heat for 30 minutes, while occasionally stirring.

Toss in the reserved bacon slices and stir to incorporate, then serve.  Enjoy!

Optional additions:

Orange-Mango Ribs Recipe

Best Coleslaw Recipe

SANDRA'S ORIGINAL ORANGE-MANGO PORK RIBS

I prepared these Orange-Mango Ribs

for our Friday night family get-together

and they were a hit, along with my

Smokin' Baked Beans

and Coleslaw...

Servings: (10-12)

Prep: 10 Mins. |

3 hrs. 45 Mins.

INGREDIENTS:

Pork Ribs:

6.5 lbs. (2 racks) seasoned pork ribs -- [We purchased ours from Costco]

Marinade:

2 cups orange/mango juice

-- (I use Naked brand)

2 (1.06-oz.) pkts. dry teriyaki marinade mix

1 teaspoon freshly grated ginger

2 teaspoons smoked paprika

Sauce:

1-1/2 cups orange/mango juice

1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)

1 tablespoon dark brown sugar

METHOD:

Trim ribs, and place in large, shallow non-reactive glass baking dish, 

then set aside.

 In a small bowl, combine marinade ingredients, 

and pour over ribs in baking dish. 

Cover, and let marinate at room temperature for 1 hour.

Preheat oven to 350 degrees (or with grill over in-direct heat).

Remove ribs from marinade mixture, but do not discard marinade. 

Cover baking pan tightly with heavy-duty foil, and bake for 2 hours 

(or over in-direct heat on a covered grill).

While ribs are baking/grilling, 

make the sauce by first adding the leftover marinade to a small saucepan. 

Bring to a boil for 5 minutes over high heat. 

Reduce heat to medium and add the sauce ingredients. 

Simmer, uncovered, for 15 to 20 minutes to reduce and thicken, 

then remove from heat. 

Pour half the sauce into a small bowl for basting ribs while cooking. 

Reserve the other half in the covered saucepan separately for serving.

Remove ribs from oven, then uncover.

Carefully baste par-baked ribs 

with the designated sauce in the bowl.

Continue baking/grilling, uncovered, for 30 minutes longer, 

then re-brushing half way through baking with designated sauce. 

Cut ribs into serving portions and place on a platter, 

along with the other designated serving sauce from saucepan 

that was reheated, then poured into a small bowl for dipping.

Enjoy!

Optional sides:

Smokin' Baked Beans Recipe

Best Coleslaw Recipe

SANDRA’S SPICE-RUBBED ROASTED KING SALMON FILLETS

The delightful spice rub adds an 

exciting, earthy, and exotic flare 

to these king salmon fillets...

Servings: (2)

Prep: 5 Mins.

Roast: 15 to 20 Mins.

INGREDIENTS

½ teaspoon ground cumin

¼ teaspoon ground coriander

½ teaspoon smoked paprika

¼ teaspoon old bay seasoning

½ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon light olive oil

1 cup sweet onion, julienned --(I used 1/2 of a large Vidalia)

2 (6 oz.) boneless, skin-on king salmon fillets, 1-1/2” thick

Garnish:

1 green onion, finely chopped (green part only)

2 wedges of fresh lime

METHOD:

Preheat oven to 400 degrees.

To prepare king salmon, combine first 6 ingredients; rub spice mixture evenly over fillets.

In a glass 8”x8” baking dish, toss the onions with the 1 tablespoon of olive oil, and spread evenly over bottom of dish.  Place the spice-rubbed fillets on top of onions.  Lightly spray all over the fillets with olive oil spray.  

Bake for 15 to 20 minutes, just until fish flakes easily when tested with a fork.  (If you’re using thinner/thicker king salmon fillets, reduce/increase roasting time accordingly).  Let fillets rest for 3 minutes for juices to redistribute.

To serve, sprinkle top of fillets with chopped green onion, and wedges of lime to squeeze over king salmon just prior to eating, including adding the roasted onions alongside ~ Enjoy!

Tip:  I served the king salmon fillets with steamed rice and glazed baby carrots.

SANDRA’S FIESTA TACO SALAD in BAKED TORTILLA BOWLS

It’s healthy and easy to create
lovely shell-shaped bowls for
taco salad that’s crispy and yummy...


I found my recipe and photograph 
featured on  6-17-12 @
http://whotalking.com/flickr/guacamole+recipe

Servings: 4

Prep:  15 Mins.

Bake/Cook: 10 Mins.

INGREDIENTS

Shells:

4 8” Flour Tortillas

Olive oil spray

Salad:

1 lb. extra-lean ground venison/moose/beef/buffalo

1 pkg. taco seasoning

¾ cup water

2 cups lettuce, chopped

1 medium tomato, chopped

1 (4 oz. can) sliced olives, drained

Homemade salsa and guacamole

¼ cup sour cream

2 cups shredded cheddar cheese

Fresh sprigs of fresh cilantro

METHOD

Preheat oven to 350 degrees.

Spray tortillas on both sides with olive oil.  Gently push tortillas down into ovenproof bowls to form the shell shapes.

Bake for about 10 minutes, just until tortillas become rigid and lightly browned.  Remove tortillas from oven and let cool (shells will become a bit more crispy).

Meanwhile, place a skillet over medium-high heat and brown the burger, add the taco seasoning and water, then simmer, uncovered, for 5 minutes.

Fill the shells by alternating layers of taco seasoned meat, lettuce, tomatoes, and olives.  Top each off with spoonfuls of salsa, guacamole, and sour cream.  Garnish with shredded cheddar cheese, and fresh cilantro sprigs. ~ Enjoy!

SANDRA’S ADDICTING BAKED TROPICAL JALAPENO SPINACH DIP

This rich and cheesy baked tropical jalapeno
appetizer offers a popping flavor surprise
and is great served with
warm and crispy herb pita chips...

Servings: (10)

Prep: 10 Mins.

Bake: 25 to 30 Mins.

INGREDIENTS

Dip:

1/3 cup finely chopped yellow onion

2 tablespoons finely chopped jarred sliced pickled jalapeno peppers

3 cloves garlic, minced

1 cup sour cream

½ cup mayonnaise

4 oz. cream cheese, at room temp.

1 cup freshly grated Parmesan cheese

½ cup shredded medium cheddar cheese

1 (9 oz. pkg.) frozen chopped spinach thawed, drained and squeezed dry, then chopped finer

1 (8 oz. can) can crushed pineapple, drained

½ teaspoon old bay seasoning

Topping:

¼ cup Japanese panko breadcrumbs

¼ cup Parmesan cheese

1 teaspoon smoked paprika

Garnish:

2 slices of jarred pickled jalapenos

METHOD

Preheat oven to 350 degrees.  Spray a 2-quart (round/square) ovenproof baking dish, and set aside.

In a small skillet over medium heat with a bit of olive oil, saute onion for 2 minutes.  Add the garlic and saute for 30 seconds.

In a medium bowl, combine all the dip ingredients, including the onion/garlic mixture. Spread mixture evenly in the prepared baking dish. 

Mix together the topping ingredients in a small bowl, and sprinkle mixture evenly over dip.

Bake until the sides are bubbling, the cheese has melted and turned golden brown on top, about 25 to 30 minutes. ~ Enjoy!

~~~~~~~~~~~~~~~~~~

Click here for Sandra's Baked Whole Wheat Herb Pita Chips

Tip:  For spiciness levels of dip, feel free to use the following finely chopped jarred sliced pickled jalapeno pepper amounts as a gauge:

      MILD: 1 tablespoon

      MEDIUM: 2 tablespoons

      HOT: 3 o 4 tablespoons

SANDRA’S OLD-FASHIONED MEATY BOSTON BAKED BEANS

These old-fashioned meaty baked beans
are great with fresh cornbread,
and although you need to allow time
for soaking and simmering the beans,
this recipe is quite easy...

Servings: (6 to 8)

Quick Soak: 1 Hour.

Simmer: 1 Hour

Bake: 4 Hours

INGREDIENTS

1 lb. pinto beans

1 lb. venison/moose/beef, cut into cubes (I used venison)

1 onion, diced

2 ribs celery, diced

2 carrots, diced
1/2 red bell pepper, diced

2 garlic cloves, minced

1 bay leaf

1/3 cup molasses

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

1 (15 oz. can) tomato sauce

2 tablespoons worcestershire sauce

1/3 cup dark brown sugar

Pinch of ground cloves

Pinch of ground cinnamon

METHOD

Sort and rinse beans, and ‘quick soak’ by covering them with 10 cups water in a dutch oven, bring to boil and turn off heat and let soak, covered, for 1 hour. Bring the beans to a boil once again in the same water, and reduce and let simmer for 1 hour.

Meanwhile, sear the venison in a skillet with olive oil over medium-high heat, and set aside.

Preheat oven to 325 degrees.

Add the remaining ingredients and seared meat to the dutch oven; stir to incorporate, cover, and bake for 4 hours, or until beans are tender.  Remove the lid about halfway through cooking to stir, and add more liquid if necessary to prevent the beans from becoming too dry.  Remove bay leaf, and toss. ~ Enjoy!

Click  below for recipe 
if you'd like to serve
your baked beans with 
Sandra's Ideal Pepper-Jack Cheese Cornbread

SANDRA’S DOUBLE-BAKED PEPPER-JACK STUFFED POTATOES

Oh my, these potatoes are fantastic
with just the right amount of
spiciness and cheesy gooeyness...

Servings: (2)

Prep: 10 Mins.

Bake: 1 hr. + 10 mins.

INGREDIENTS

2 russet baking potatoes

1 tablespoon butter

1 garlic clove, minced

1/4 cup sour cream

1/4 cup pepper-jack cheese, chopped

2 tablespoons crushed French fried onions

1 teaspoon dried cilantro

1 tablespoon freshly grated Parmesan cheese

Fine-grain kosher salt and freshly ground pepper, to taste

DIRECTIONS

Heat oven to 400.  Pierce potatoes and wrap in tin foil and bake for 1 hour, or until tender. When potatoes have cooled enough to handle, cut lengthwise and scoop out flesh to within ¼” of skin. Set aside to cool; reserve potato shells.

Meanwhile, in medium saucepan melt butter over medium heat, add garlic and cook for 30 seconds.  Add cooled potato flesh, pepper-jack cheese, crushed French fried onions, sour cream, cilantro, and kosher salt and freshly ground pepper, to taste. Mash potatoes until all ingredients are incorporated.  Spoon mixture into potatoes shells, and top equally with grated Parmesan. 

Place prepared potatoes on baking sheet, and bake for 10 to 12 minutes, or until heated through and lightly golden on top (time may vary depending upon the size of potatoes used). ~ Enjoy!

SANDRA’S BAKED HONEY-DIJON CRUSTED WILD ALASKA KING SALMON with RICE CARBONARA

Fresh king salmon makes
this a five-star meal that turned out
fabulously moist and delicious,
and the rice carbonara
makes for a perfect accompaniment...

Servings: (4)

Prep:  5 Mins.

Bake 20 to 25 Minutes.

INGREDIENTS

Crusted Salmon:

1 lb. (2” thick) skin-on king salmon fillets

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 tablespoon grainy dijon mustard

1 tablespoon honey

1 tablespoon mayonnaise

½ tablespoon olive oil

¾ cup Italian herb seasoned breadcrumbs

Rice Carbonara:

½ tablespoon olive oil

½ tablespoon butter

¼ cup diced onion

¼ cup diced bell pepper

½ teaspoon granulated garlic

Kosher salt and freshly ground pepper, to taste

2 cups pre-cooked rice

2 tablespoons chopped fresh parsley

1 egg, lightly beaten

Garnish:

--A few sprigs of fresh parsley

METHOD

Preheat the oven to 350 degrees.  Line a baking sheet with foil, and spray with olive oil, and set aside.

Sprinkle fillets equally with kosher salt and freshly ground pepper.  Whisk together dijon, honey, mayonnaise, and olive oil in a small bowl.  Place the fillets on the prepared baking sheet skin side down (the skin will remove easily once the fish is baked).  Brush the sauce mixture all over the top and sides of fillets. Pat breadcrumbs evenly all skinless sides of fish, and spray tops with olive oil.  Place fillets in oven and bake for 20 to 25 minutes, until fish flakes easily with a fork.

Meanwhile, prepare the rice carbonara while the fillets are baking by heating a nonstick skillet to medium heat.  Melt the butter with the olive oil, and add the onion, bell pepper, granulated garlic, kosher salt, and pepper.  Cook until the onions are translucent for about 3 to 5 minutes.  Add the rice and parsley; mixing to combine and cook for 3 minutes.  Add the beaten egg while stirring for 2 to 3 minutes, until cooked and incorporated throughout.

To serve, place the fillets on a serving platter alongside the rice carbonara, and garnish with sprigs of fresh parsley. ~ Enjoy!

~~~~~~~~~~~~~~~~~~

Tip:  Thicker or thinner fillets will take more or less time to bake, although the "rule of thumb" is to bake the fillets about 10 to 12 minutes per inch of thickness.

SANDRA'S DECADENT GERMAN-STYLE BAKED APPLES

This recipe was created due to an 
influx of wonderfully
delicious apples I had on hand...

[Today (12-18-11) I just found that 
two sites re-posted my recipe 
and this photo @ the following links:
1) Driving and Dining; and
2) What's for Dinner]

Also, at http://aquieterstorm.tumblr.com/page/44

Servings: (4)

Prep: 10 Mins.
Bake:  1 Hr.

INGREDIENTS

4 organic apples (I used Cripps Pink – also called Pink Lady; fall apples from Washington)

4 tablespoons fireweed honey

1 tablespoon butter, room temp.

1/2 teaspoon fresh lemon juice

½ teaspoon vanilla extract (I used half of a scraped organic bourbon vanilla bean)

1-1/2 teaspoons organic ground cardamom

¼ teaspoon organic ground nutmeg

2 tablespoons chopped candied pecans

1 teaspoon chopped organic crystallized ginger

Optional:

--French Vanilla Ice Cream

--Caramel Sauce

--4 Whole Maraschino Cherries, with stems

METHOD

Preheat oven to 350 degrees.  Pour ¼” deep of lukewarm water into bottom of a square 8”x8” baking dish, and set aside.  Mix the remaining ingredients in a small bowl, and set aside.

Cut the very top off of the apples and scoop out the core; leaving a well while taking care not to cut all the way through the bottom.  Using a vegetable peeler, remove a strip of peel around the middle outer diameter section of each apple (so they can breathe while baking).

Method in which to prep
the apples

Equally fill each apple with stuffing mixture from small bowl. 

A filled apple

Place filled apples in the prepared baking dish. Bake, covered, for 40 minutes. Uncover, and continue baking for 20 additional minutes, or until apples are tender to your liking.

Fresh out of the oven
dripping in gooeyness

Serve the baked apples while hot in individual bowls, top each with a scoop of ice cream, drizzle them with caramel sauce, and top with a maraschino cherry. – Enjoy!

~~~~~~~~~~

Tip:  I prep all the ingredients beforehand to make assembling a breeze, except for the apples that I do lastly to prevent oxidation prior to baking.

SANDRA'S VIDEO FEATURING WILD ALASKAN SALMON RECIPES

A video I published featuring some of my 

Wild Alaskan Salmon recipe creations...

SANDRA’S CRISPY RED CHARD CHIPS



Excellent eaten as is, 
or along side sandwiches,
including when crumbled and 
sprinkled over pasta or soup dishes...

Servings: (2 to 4)
Prep: 5 Mins. |
Bake: 35 Mins.

Posted by Sandra








INGREDIENTS

1 bunch of red chard, rinsed, dried, and stems removed
2 teaspoons olive oil
2 teaspoons fresh lemon zest

Beautiful, rinsed chard

pinch of cayenne
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper

METHOD

Preheat oven to 250 degrees.

Cut chard into 2’ squares and/or pieces, and dougle-check that they are thoroughly using paper towels. Toss in a medium bowl with olive oil, lemon zest, cayenne, sea salt, and ground pepper; coat the chips evenly.

Chard cut into chips

Spread onto 2 foil-lined baking sheets, and bake for 30 minutes, until lightly brown and crisp. Using a flat spatula, place chips onto serving platter. – Enjoy as you would any other chips!


~~~~~~~~~~~~~~~


Tip: These Red Chard Chips are best eaten directly after baking them while they're super crispy!