It is fall now, and that makes me want to cook! I have doing a decent amout of cooking lately, and wanted to share some great new fall recipes I have found that were delicious.
Blue cheese stuffed Potatoes
4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled blue cheese (or a little more :) )
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese
1. Bake potatoes for 1 hour at 400 degrees
2. Once they are cooked, cut the potatoes in half, and scoop out the "meat" into a bowl (I had to use a potholder to hold the potatoes because they were still VERY hot)
3. Add the butter, sour cream, blue cheese, milk, salt, pepper and garlic to the "meat" and mash.
4. Place this mixture back into the shells and into a baking dish
5. Return to the oven and bake 12-15 minutes
6. Sprinkle cheese and bacon over the top and bake for 3-5 more minutes and you are finished!
For more detailed instructions and pictures check this out:
(this blog is awesome, I really like her ideas)
Avocado Ice Cream (must like avocados)
12 ounces avocado meat, approximately 3 small
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream
1. Peel and pit avocados
2. Put avocado, lemon juice, milk and sugar in a blender to puree
3. Place the mixture into a medium sized bowl, and add heavy cream and mix with a whisk.
4. You can chill the mixture for a couple hours before adding it to the ice cream maker or go straight to the ice cream maker (it might just take longer)
5. Place in ice cream maker until it reaches a thick consistency
Low fat apple crisp
7 cups of peeled, sliced apples
1/3 cup sugar
2 tbsp flour
3 tsp Cinnamon
1 cup quick rolled oats
1/4 cup brown sugar
1/4 cup soft butter (or a little more...)
1. In a small bowl combine sugar, flour and 2 tsp. cinnamon.
2. Add to fruit in a baking pan and toss
3. In another bowl combine oats, brown sugar, 1 tsp. cinnamon, and mix. Add butter and use a fork to mix until you have a crumbly topping.
4. Sprinkle on top of fruit
5. Bake at 350 degrees for 55 minutes
6. Serve with low-fat ice cream
1 spaghetti squash
Monterrey jack cheese
Cut the spaghetti squash in half and scoop out the seeds. Place two halves upside down in a baking dish, and cook for 1 hour at 375 degrees. Once it is finished cooking, scoop out the insides (should come out like spaghetti). Add butter, salt, pepper and cheese.