Simple and Delicious Twice Baked Potatoes (Baked in Oven or Air Fryer)

Delicious twice baked potatoes ~

Crispy on the outside and 

creamy on the inside.

Ingredients:

2 large fully cooked baked potatoes**

4 tablespoons butter (room temperature)

1/4 cup sour cream or plain unsweetened Greek yogurt

2 ounces sharp cheddar cheese (1/2 cup finely grated)***

1/2 teaspoon garlic powder

1 tablespoon snipped fresh chives or 1 teaspoon dried chives

1/4 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon smoked paprika

optional: additional smoked paprika for garnish

Oven Method:

1. Preheat oven to 350*. Line a baking sheet or pan with aluminum foil and set aside.

2. Slice the potatoes in half lengthwise. Scoop the potato out, from each half, into a bowl being careful to leave a small bit of potato around the edges and bottom of the skin.

3. Add the butter, sour cream and cheese to the potato. Using an electric mixer to blend well. Add the garlic powder, chives, salt, pepper and paprika. Mix in. 

4. Use a spoon to scoop the potato mixture into the hollowed potato skins and place on the prepared baking sheet. If desired, sprinkle the tops of the filled potato halves with additional smoked paprika.

Bake for 30 minutes, or until heated through and the tos are golden brown. Makes 4 servings.

Air Fryer Method:

Complete steps 2 through 4. Place the filled potatoes on a plate or cutting board, instead of on a foiled lined baking pan. Select the baking option on the air fryer 325* for 20 minutes.. Preheat. Add the potato halves to the air fryer. When they have finished baking, carefully remove with tongs or a large spoon. Makes 4 servings.

**Whenever I make baked potatoes, I always cook extra so that I can make twice baked potatoes a day or two afterwards.

***My family prefers extra sharp cheddar cheese, but any cheese may be used: pepper jack, mozzarella, parmesan or other varieties of your choice.

Notes: I created this recipe when one of my sons and granddaughter were visiting. She had never tried a twice baked potato She likes them and so did everyone else!  🥰

Old Fashioned Banana Pudding

Simple & delicious layers of vanilla

wafer cookies, sliced bananas 

and homemade pudding.

Ingredients:

4 to 5 ripe bananas

2 cups whole or 2% milk

1 cup heavy whipping cream

2/3 cup sugar

1/4 cup cornstarch

4 egg yolks

2 teaspoons pure vanilla extract

1/2 teaspoon banana extract (optional)

2 tablespoons butter

1 box vanilla wafers

whipped cream (optional for garnish)

Method:

Combine the milk and cream in a medium saucepan. Bring to a simmer over medium heat, being careful not to boil. 

In a separate bowl, sift together the sugar and cornstarch. Check the milk and cream. Remove from heat.

In an 8 cup measuring cup, or bowl, whisk the eggs until well blended and smooth.

Gradually whisk the sugar mixture into the eggs until a smooth paste is formed.

"Temper" the egg mixture by slowly pouring 1/2 cup of the hot milk & cream into the egg mixture, while continuously whisking. (This prevents the eggs from scrambling.)

Over medium heat, while stirring constantly, return the tempered egg mixture to the heated liquids in the saucepan. Continue to cook the mixture for 2 or 3 minutes, stirring constantly, until it thickens and comes to a gentle boil. 

Remove the saucepan from the heat. Stir in the butter and extracts. Set aside and allow to cool while slicing the bananas into rounds about 1/3 inch thick.

In a trifle dish, or large serving bowl, layer the cookies, bananas and pudding. 

Begin with a layer of cookies, followed by a layer of banana slices and then a layer of pudding to cover. Repeat for 2 more layers or until all of the ingredients are used. End with a layer of pudding on top. Place a piece of plastic wrap directly onto the pudding to prevent a "skin" from forming on top. 

Refrigerate for a minimum of 4 hours. (Refrigerating overnight allows the flavors to develop and to set completely.)

If desired, garnish each serving with a dollop of whipped cream and a slice of banana or a vanilla wafer cookie. Makes 10 servings.

Notes:

My husband has fond memories of the banana pudding that his mother used to make. The recipe she had used boxed pudding mix, but this version with a homemade pudding is even better and the pudding is very simple to make. 🥰

Super Simple Ice Cream Sandwich Hack (Fun For Kids)

Simple & Delicious Mini 

Ice Cream Sandwiches.

Ingredients:

1/3 cup heavy whipping cream

24 regular oreo cookies**

waxed paper

Method:

Line a small cookie sheet, pan or plate with waxed paper and set aside.

Add the cream to a small bowl. 

Place one or more cookies into the bowl and soak for 3 minutes. If not fully submerged, soak for 1 1/2 minutes, turn and soak for another 1 1/2 minutes.

Remove from the cream and place on the prepared pan. 

Freeze for 1 minute before serving. Place frozen cookies in an airtight container and store in the freezer. Makes 24 mini ice cream sandwiches.

**Use regular oreos, not thins or double stuff. Feel free to experiment with different flavored oreo cookies. 😀

Notes: These simple ice cream sandwiches taste like the traditional thin vanilla ice cream filled chocolate cookie sandwiches I remember since childhood. They are fun and easy for kids to make. 

Jan's Breakfast Casserole (Family)

This breakfast casserole is tasty 

and very simple to make!

Ingredients:

8 slices white or sourdough bread

1 16 ounce package Jimmy Dean regular pork breakfast sausage

butter or avocado oil spray

1 dozen eggs

2 cups milk

2 cups (8 ounces) grated cheddar cheese

Method:

Preheat oven to 350*.

Trim the crust off of the bread and cut the bread into 1 inch cubes and set aside.

Cut sausage into 12 slices. Fry the sausage slices over medium/high heat for 4 to 5 minutes on each side, or until fully cooked.** Drain and pat dry with paper towels.

Lightly grease a 9x13 inch pan with butter or avocado oil. Arrange the cooked sausage slices in the prepared baking dish.

Whisk together the eggs and milk until well blended. Stir in the bread and 1 1/2 cups of the grated cheese. Pour over and spread to evenly cover the sausage slices.

Sprinkle the remaining cheese over the top of the casserole. Bake for 45 minutes or until a knife inserted in the center comes out clean. Let sit for 10 minutes. Cut into 12 portions and serve.

**Alternate Method:

Crumble the sausage and fry until fully cooked instead of slicing into patties. Add 1/2 teaspoon ground black pepper to the egg mixture. Sprinkle the top with smoked paprika before baking.

Notes:

There is a recipe on the sausage package, but Jan's version is better! She served this casserole to her family every Christmas morning.  Sadly, for us, Jan is now in Heaven, Her son-in-law, Bill, continues the tradition and makes the casserole at Christmas in honor of her. ❤

Son-in-law Bill, Jan, husband Randy

& daughter Shanna

Optavia Decadent Chocolate Brownie Valentine Fueling Hack

Something Simple, Tasty & Pretty ~
A Valentine enhanced chocolate brownie fueling

Ingredients:

1/2 ounce light cream cheese

1/4 teaspoon sugar free raspberry skinny syrup

1 envelope Optavia Decadent Chocolate Brownie fueling

3 tablespoons water

Method:

Heat a Mini Dash waffle iron. 

Place a 1/2 ounce of light cream cheese into a bowl. Use a fork, or small whisk, to mix in 1/4 teaspoon of sugar free raspberry skinny syrup. Set aside. 

Empty a decadent chocolate brownie fueling powder into a bowl. Add 3 tablespoons of water to the mix. Stir until well blended. Lightly spray the top & bottom of the iron with coconut oil cooking spray. Pour the brownie batter onto the waffle iron. Cook 2 to 4 minutes, until it reaches the crispiness that your prefer. Carefully remove from the waffle iron. Allow to cool for a couple of minutes. 

Place the tinted cream cheese in a small baggie. Use scissors to clip a tiny corner off the bag. Squeeze the cream cheese from the bag into a heart shape onto the center of the brownie. Enjoy.

Equals: 1 fueling, 1/8 lean & 1/24 condiment

 

Famous Cranberry Bread & Muffins (Family)

This recipe comes from a children's story book,
"Cranberry Thanksgiving", that I read to my oldest
son, Sean, in 1986, when he was just 5 years old. 
Every year, since then, he has helped by baking
the cranberry muffins for Thanksgiving Day.

Ingredients:
2 cups sifted all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt (optional)
1/4 cup unsalted butter
1 egg, beaten
3/4 cup orange juice
1 cup currants (or raisins**)

1 1/2 cups fresh cranberries, chopped and seeds rinsed off
1/2 cup chopped pecans (or walnuts)

Method:

Preheat oven to 350*. Sift first five ingredients into a large bowl. Cut in butter with two knives, until mixture is crumbly. Use fingers to continue mixing until mixture resembles cornmeal. Add egg and orange juice all at once; stir just until mixture is evenly moistened. Fold in cranberries, currants and pecans.

Bake:
For 1 large loaf: Spoon batter into a greased 9x5x3 inch loaf pan and bake for 70 minutes or until top is browned and toothpick inserted in center comes out clean. (After about 45 minutes, place a piece of aluminum foil lightly over the top of the bread to prevent over browning.) Makes one loaf.
For muffins: Increase oven temperature to 375*. Spoon batter into a greased muffin pan and bake for 20 - 25 minutes or until browned and toothpick comes out clean. Makes 1 1/2 dozen muffins.

For mini loaves: Spoon batter into 3 greased 6 inch mini loaf pans and bake for 40 minutes or until browned and toothpick comes out clean. Makes 3 mini loaves.
Cool on wire rack for at least 10 minutes or longer, before removing from pan. Serve or store in refrigerator. May be eaten cold, sliced and lightly toasted in toaster oven or under broiler, or heated, wrapped in foil, in a 350* oven.

**I plump the raisins, by soaking them in enough hot water to cover, for 5 minutes. Drain and set aside in a paper towel lined bowl until ready to add to the batter. (Sometimes, I add a 1/2 teaspoon of rum extract to the water.)

Notes:

This recipe may be doubled. I like muffins for home and mini loaves to give as gifts. You can use dried cranberries instead of fresh, but our family greatly prefers the fresh. (Dried cranberries produce a much sweeter bread.) You can use paper muffin liners, but we prefer the nice crust you get when you don't.

Nine year old granddaughter Alaia
helped bake cranberry bread and wrote
the recipe in her own cookbook. 💗

 

Optavia Eggnog (Vanilla Shake Fueling Hack)

 

You either love eggnog or you hate it. I personally love it. My coach, Myca King, created an eggnog recipe that is 5&1 plan approved. It’s a perfect treat for the holiday season❣ 🎄

Recipe:

1 Vanilla Shake Fueling

4 oz. Unsweetened Vanilla Almond Milk

3/4 teaspoon rum Extract

3/4 cup crushed or cubed ice

Sprinkle of Nutmeg (optional)

Method:

Add all of the ingredients, except nutmeg, to a blender.

Blend until smooth.

Sprinkle with nutmeg.

Equals: 1 Fueling ~ 1 Condiment ~ 1/2 snack