Valentine's Day Recipes
The Pioneer Woman was a very welcome third wheel at our Valentine's Day dinner this weekend as we used two of her recipes in our home-cooked meal! We decided to save some money and cook at home instead of spending $200 on a fancy date night. (Also, we couldn't get a reservation at any of our top choice restaurants. We're usually not such procrastinators.) Jaycob cooked really incredible petit sirloins with roasted asparagus and twice-baked potatoes. I made a peanut butter pie, and we opened one of our favorite bottles of wine from Willamette Valley. Besides a little issue of burnt bacon (saved by a jar of pre-made bacon bits), it was a great night! Here are a few of the Pioneer Woman's amazing recipes...
Twice-Baked Potatoes
From the Food Network, courtesy of Ree Drummond - The Pioneer Woman
Ingredients:
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits
1 cup sour cream
1 cup Cheddar or Jack cheese, plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
Directions:
1. Preheat oven to 400 degrees F.
2. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
3. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
4. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
5. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.
6. Fill the potato shells with the filling. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
Chocolate Peanut Butter Pie
From the Food Network, courtesy of Ree Drummond - The Pioneer Woman
Ingredients:
25 Oreo cookies
4 Tablespoons butter, melted
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package Cool Whip
Directions:
1. For the crust: Preheat the oven to 350 degrees F. Crush the Oreos until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
2. For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
3. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Hope you all had a wonderful Valentine's Day as well! Much love!!! xoxo
Twice-Baked Potatoes
From the Food Network, courtesy of Ree Drummond - The Pioneer Woman
Ingredients:
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits
1 cup sour cream
1 cup Cheddar or Jack cheese, plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
Directions:
1. Preheat oven to 400 degrees F.
2. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
3. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
4. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
5. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.
6. Fill the potato shells with the filling. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
 |
| Steak, asparagus, and twice baked potatoes! Oh, and wine. |
Chocolate Peanut Butter Pie
From the Food Network, courtesy of Ree Drummond - The Pioneer Woman
Ingredients:
25 Oreo cookies
4 Tablespoons butter, melted
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package Cool Whip
Directions:
1. For the crust: Preheat the oven to 350 degrees F. Crush the Oreos until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
2. For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
3. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Hope you all had a wonderful Valentine's Day as well! Much love!!! xoxo
Comments
Post a Comment