Nothing says movie night comfort food on a cold winter weekend night than these cheddar and bacon loaded pub fries! My family goes wild over these, and you will too! A few side notes: I like to use a large glass lasagna pan for this recipe. The jalapeno peppers are optional. Serve with ranch dressing for dipping! Ingredients 2 - 28oz. bags of Steak Fries (I use a bit less, about 1 & 1/2 bags) 1/2 lb. bacon, fried crisp and crumbled 5-6 green onions, thinly sliced (a little bit less than 1/4 cup) 8-12 oz. sharp cheddar cheese, shredded pickled sliced jalapenos Ranch dressing for dipping Instructions Preheat oven as directed on steak fries package. Spray casserole dish with cooking spray. Arrange steak fries in the casserole dish and bake according to package directions. (I bake mine for about 25 minutes at 425F) While fries are baking, fry, drain and crumble the bacon. Chop the green onions and shred the cheddar cheese. Once fries are finished baking, remove from the oven and top with toppings in this order: shredded cheddar cheese, crumbled bacon, green onions, jalapeno pepper slices. I also like to top with additional cheese but that's just my preference. Return the fries to the hot oven and bake for an additional 10 minutes or until cheese is melted. Serve with ranch dressing for dipping.
I use one and a half bags of these fries to feed 4 adults
Spread frozen fries in your casserole dish. I use a glass lasagna dish.
Fry, drain, and crumble bacon while fries are baking
Dice green onions while fries are baking
Remove baked fries from oven and sprinkle with cheese
Top the cheese with crumbled crisp bacon
Top the bacon and cheese with the diced green onions
Top with sliced jalapeno peppers
I like to put extra cheese on top of it all before baking the second time!
Bake in 400 F oven for approx. 10 minutes or until cheese is melted. Serve with ranch dressing on the side for dipping.
These frosted ricotta cookies are so easy to make and are one of my family's favorite cookies! Cake-like yet dense and rich, they are a nice change from crumbly or crispy type cookies. Match your decorative sugar sprinkles to the holiday and you have a cookie for all seasons. You can also substitute flavored extract (try lemon, or almond) in place of the vanilla. Ingredients Cookies 1/2 c. butter 1 c. sugar 1 T. vanilla 2 c. ricotta cheese 1 egg 1 t. baking soda 1/2 t. salt 2 c. flour
Frosting 2 T. butter, softened 2 c. powered sugar 1 t. vanilla 2 T. milk Decorative colored sugar sprinkles (optional) Instructions for cookies Preheat oven to 350 F. Grease cookie sheets (I use solid Crisco). Cream together the butter, sugar, and vanilla until mixture is creamy and fluffy. Add the egg and mix well. Add the ricotta cheese and mix well. Add the baking soda, salt and flour, mixing well. Optional: refrigerating the dough for 1-2 hours will make it less sticky and easier to work with. Drop dough by rounded spoonfuls (teaspoon or tablespoon depending on the size cookies you prefer) onto greased cookie sheet, about two inches apart. Bake cookies for 12 minutes or until edges are golden brown. Tops of cookies do not brown so watch them closely while they are baking. Once finished baking, remove from cookie sheets and cool on a wire rack. Prepare frosting while cookies are cooling. Note: do not frost cookies until they are completely cooled! Instructions for frosting In an electric mixer or by hand, cream the butter, powdered sugar, vanilla, and milk until smooth and creamy. Add a little more milk or powdered sugar if necessary until your frosting is a spreadable. Frost the cookies and then sprinkle with decorative sugar sprinkles. Store in an air tight container.
New in my Etsy shop this month I have some unique jewelry that I handcrafted
from start to finish from recycled and repurposed guitar strings! Each of these strings once played beautiful music in the hands of a musician, now they have been given new life in the hands of an artist to be worn by a music lover!