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Tuesday, April 3, 2012

Cheesy Potatoes With Bacon

Hello, dear friends!  Well, I've been making plans for my daughter's baby shower. It will be something intimate with friends, family, good food, and of course, a dessert table. It will have to include a red velvet cake, which is my daughter's favorite.  I have lots of goodies in mind, which I'll later share with all of you.  For now, let's talk Easter, which along with Thanksgiving, are my favorite holidays.  For years, every Easter, I baked a huge bunny cake for my kids.  It's funny, because they are all adults and the Easter Bunny still brings them a little treat.  When is this going to stop?  Maybe when I am in a nursing home!
This year I am baking something really special for my grandchildren, Katie and Alek.  Of course, I'll share it with all of you later this week.  Meanwhile, I'll  talk potatoes and I haven't forgotten about the chocolate caramel cupcakes I promised to share.  This amazing potato recipe is one that I adapted from my mom.  My husband, yes, Mr. BCP turns into a child when I make these potatoes.  I  make plenty to make sure he gets an abundant serving.


                                                     Cheesy Potatoes With Bacon


Ingredients:                                      Yield: 6 Servings

5 medium potatoes

1/2 stick unsalted butter

1 medium onion, diced

1/2 cup whole milk

1/3 cup grated parmesan cheese

Salt and pepper to taste (when using cheese and bacon, be easy on salt)

1/4 cup fresh parsley, chopped

1/2 cup shredded parmesan or cheddar cheese (I used both)

4 bacon strips, cooked and finely chopped

Directions:

Peel, wash, and cut potatoes in rounds, about 1/2 inch thick; set aside.  In large skillet, melt butter and cook onions until translucent.  Add potatoes, milk, grated cheese, salt, pepper, and parsley.  Combine well and cook with lid over medium heat until potatoes are tender, about 20 minutes.  Turn heat off, add shredded cheese, bacon and cover.  Cheese will melt with the heat of the potatoes. Let it set for about 10 minutes.  Serve with spatula, so potatoes don't break.  Simply, divine.

Enjoy




                                                    Chocolate Caramel Cupcakes


For my cupcakes, I used same recipe as my march 12, 2012 posting: Something Sweet.  But this time, I omitted the chocolate chips in the batter.
For my caramel buttercream, as follows:

Caramel Buttercream


1 cup shortening

1 teaspoon vanilla extract

2 tablespoons whole milk

4 cups confectioner's sugar, sifted

pinch of salt

1/2 cup plus 2 tablespoons caramel sauce (see  march 21, 2012 posting: Caramel Sauce)

Directions:  Cream shortening, vanilla extract, and milk.  Add confectioner's sugar one cup at a time, beating after each addition.  Scrape sides with rubber spatula and mix. Add caramel sauce and beat until well incorporated.

Note:  For these cupcakes, I sprinkled semisweet chocolate morsels on top.




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