Friday, October 08, 2021

Crispy Potato Skins










I love to make potato skins for an appetizer or for a meal. Soft and and cheesy on the inside and perfectly crispy on the outside!  Betcha can’t eat just one!

 Crispy Potato Skins

 6 Russet baking potatoes

3 melted butter

1 tablespoon grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

8 bacon strips, cooked and crumbled

6 thin slices Velveeta cheese from block

1 cup shredded cheddar cheese

4 green onions, sliced

Heat oven to 375 degrees.  Pierce just the top of your potatoes with a fork. Bake at 400 for 45 minutes. Remove from oven and cool enough to handle.










In a small bowl, mix together the melted butter, Parmesan, salt, garlic powder, and pepper.  Place shells, opening sides down, on a greased baking sheet; brush each potato bottom with butter and spice mixture. Place back in the oven and bake for another 10 minutes or until brown and crispy.













Remove potato shells from oven; turn over so that the cavity is now facing you. Add a small slice of Velveeta cheese to the center of each shell. Sprinkle chopped bacon on top of cheese. Then sprinkle shredded cheddar on top. Bake for 2 more minutes until cheese is melted.













Add  some green onions or chives, and a dollop of sour cream.  Or just eat them like they are! 
















So Good!!!!











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Saturday, September 18, 2021

Caramel Apple Pie Bombs


What’s is this, you ask. What is this a picture of?   

Well it’s the most incredible, most decadent, crazy delicious thing you’ll ever eat!  It’s so good it makes  you dizzy. These are my Caramel Apple Pie Bombs and there is nothing on this earth like them! Starts with a pre-made frozen dinner roll and ends up the most ooey-gooey goodness that will knock your socks off.   You know you have incredible when you take a bite and that caramel just oozes out.  You will make these over and over again.  SO GOOD! 

Caramel Apple Pie Bombs

2 tablespoons softened or melted butter
½ cup apple pie filling (or more if you need it)
4 tablespoons light brown sugar, divided
2 teaspoons ground cinnamon
30 Kraft Caramels, unwrapped and divided
All-purpose flour, (for dusting hands and work surface)
12 frozen white dinner roll dough balls, (I use Rhodes)
2 tablespoons heavy cream

Preheat the oven to 350 degrees. Butter an 8 x 8-inch baking pan with 2 tablespoons of the butter and set aside. You can use non-stick spray but I like the buttery taste on the rolls.

Combine the apples pie filling, 3 teaspoons brown sugar and the cinnamon in a medium bowl and stir. Set aside.

Unwrap the caramels and cut 18 of them into quarters. Set aside. Lightly flour your work surface. This gets sticky.


Flatten each dough ball into a circle about 3 inches across. I use my fingers to pull and stretch and flatten. Kind of like you’re making a pizza.

Add some of the apple mixture and top with a few of cut caramel pieces; 4-6 pieces should do it.

The Tricky Part:

Carefully pull each side of the dough up to the top and pinch as if you are making a pouch or purse. Keep going around the dough to make sure all the ingredients are inside and not falling out. It’s really very simple once you get the hang of it.  You will see as you pull the dough the ingredient fall back to the center.  

Once you have created the “package,” you want to flour your hands and roll it into a ball. Be careful to make sure you cannot see through the dough. If you have any tears or can’t seal the dough, tap your fingertips in flour, pinch any tears and roll again.

Place the dough ball in the prepared dish, seam side down. Repeat until all of the apple pie bombs are in the dish and touching each other.  Brush the apple pie bombs with the softened or melted butter and sprinkle with the remaining 4 tablespoons of brown sugar.

Bake the bombs for 30 to 35 minutes, until the tops are golden brown and they are no longer doughy.

Meanwhile, place the remaining 12 caramels and the heavy cream in a glass measuring cup and microwave until melted, 30 seconds at a time, stirring after each interval. Once you have a smooth mixture, set aside to slightly cool.


Remove the apple pie bombs from the oven and drizzle the top with the caramel sauce.

Brace yourself for this experience!


Serve and enjoy!


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Cherry Cream Cheese Rolls



The best weekend mornings are the ones that start with the smell of cinnamon floating through the house. Makes getting out of bed so much easier. These Cherry Cinnamon Rolls are filled with cinnamon, cream cheese and cherry pie filling with a creamy icing. Oh my goodness.
    Cherry Cream Cheese Rolls

1/2 cup warm water
2 teaspoon instant yeast
1/3 cup sugar
1/2 cup milk
1/3 cup melted butter
1 teaspoon salt
2 eggs
4 ¼ cups flour (more if needed)


8 oz cream cheese, softened to room temperature
3/4 cup powdered sugar
1 cup cherry pie filling


1/3 cup reserved cream cheese mixture
1/2 cup powdered sugar
1-2 teaspoon milk
splash of vanilla

Combine warm water, yeast and sugar in a large mixing bowl. Beat in milk, melted butter, salt, eggs, and 1 cup of the flour. Beat till smooth. Add enough flour to make a soft dough. Knead till smooth. Let dough rest for 5 minutes while you prepare the filling.

Beat cream cheese till soft and fluffy. Add 3/4 cup powdered sugar and beat till smooth. Set aside about a third cup of the cream cheese filling. 

Roll out dough on a greased counter to a rectangle about 10” x 15". Spread on the cream cheese mixture, then the pie filling. Roll up and pinch the edge to seal. Cut log into 12 slices and place in a well-greased 9” x 13" pan. Cover tightly with plastic wrap and place in the fridge.

Add the 1/2 cup of powdered sugar, milk, and vanilla to the reserved cream cheese mixture. Beat till smooth, adding enough milk to get a thin glaze. Then place icing in a ziplock bag in the fridge.

Let rolls chill in the refrigerator for 8-10 hours or overnight. Remove rolls and bag of icing from the fridge. Place the rolls in a warm spot and let them rise till doubled (about an hour.)


Bake at 350° for 30-35 minutes, or till done in the middle. You may need to cover them with foil to prevent over-browning.


Cut a corner in the zip lock bag and glaze rolls while still warm.


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