December 23, 2010

Baked Potato Soup

Just to warn you...this soup is creamy, creamy, creamy and isn't for the faint of heart. But it sure is good! I love creamy soups and this just hits the spot when you want some good comfort food.

Baked Potato Soup
12 slices bacon
1 1/4 cups shredded cheddar cheese
2/3 cup butter
1 (8 oz.) container sour cream
2/3 cup flour
1 tsp. salt
7 cups milk
1 tsp. black pepper
4 potatoes, baked, cooled, peeled, and cubed

1. Place bacon in a large, deep skillet. Cook over medium heat and cook until browned. Drain, crumble, and set aside.
2. In a stockpot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potato. Bring to a boil, stirring frequently. Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.

December 16, 2010

Gourmet Pigs in a Blanket

I liked to say this is a heart attack on a plate, but who cares?  It is completely random that I made these for dinner one night, but I had to try it.  These little piggies would definitely be a crowd pleaser and I suggest serving them to more than just two people.  If you don't, you'll get quite the stomach ache.

Gourmet Pigs in a Blanket
2 lbs (about 60) mini hots dogs
Cheddar cheese, cut into small pieces, optional
1 large egg
Flour, for working with pastry dough
1 box of puff pastry, or two sheets of homemade puff pastry, thawed
poppy seeds or sesame seeds, optional

1. Preheat oven to 450ºF.

2. Slice all hot dogs about 3/4 of the way length-wise and put a small piece of cheese inside the hot dog. If you're not using the cheese, just poke the hot dogs a couple time with a fork.

3. On a lightly floured surface, roll one sheet of puff pastry at a time into a 11x14 inch rectangle. Cut lengthwise into 7 1 1/2 strips, then cut each strip into 4 rectangles, each about 3 inches long.

4. In a small bowl, beat together the egg with 1 tablespoon of water. Line baking sheets with parchment paper or baking mat (I am out of parchment so I just sprayed my sheets with some baking spray). Wrap each hot dog with a piece of the puff pastry. Using a pastry brush, brush the top with the egg wash and then sprinkle with poppy or sesame seeds. Chill the baking sheet of hot dogs in the refrigerator for 15 minutes.

5. Bake for about 20 minutes, or until puffed and golden.