Parmesan Baked Potato Halves

Ingredients

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Instructions

• Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato. Serve on a plate with a side of sour cream for dipping.

Posted by Debi

Recipe courtesy of Favorite Family Recipes blog

Scottish Eggs

INGREDIENTS:

1 lb. Jimmy Dean Sage Sausage (in tube)
9 hard-boiled eggs (bring to boil and let simmer for 10 minutes, peel immediately)
1/2 c. all purpose flour
2 eggs, beaten
1/2 c. panko bread crumbs
Salt & Pepper to taste
Oil for frying. (I used Smart Balance oil)

DIRECTIONS:

- Boil eggs, peel and set aside.
- Slice sausage into 9 equal portions.
- Place flour on a plate, seasoned with salt and pepper.
- Place bread crumbs on a plate, seasoned with salt and pepper.
- Beat eggs in a small bowl.

Set up each dish in assembly line fashion in this order: sausage, flour, hard-boiled eggs, beaten eggs, bread crumbs.

Take one slice of sausage and place in flour. Lightly dusting both sides to make handling easy. Kneed and flatten in round circle with hands. Once it's large enough, roll HB egg in flour, then wrap sausage around egg. Completely seal all around, then dip in beaten egg mixture being sure to cover the entire egg. Lift with a spoon and place in bread crumbs. Roll egg around until completely covered. Set aside. Continue this process until all eggs are ready.

Place oil in deep pan on stove and heat until it reaches 350 F. Be sure not to let the oil get too hot - it can catch fire over 400 F. Or use a small fryer. Place three eggs in pot at a time and fry for 6 minutes, being sure the eggs are completely immersed. If you are pan frying with less oil, you'll need to fry 4 minutes on each side browning evenly on all sides.

Remove from oil and drain on paper-towel lined baking sheet. Serve warm or chill to serve cold on a fresh bed of Watercress greens. You can serve them sliced in half or in wedges. They are amazing!!!

Posted by Debi

Buffalo Chicken Dip

Ingredients


8 oz. pkg. cream cheese
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken


DIRECTIONS:

1. HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften.
2. WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken.
3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Servings: 3 cups dip | Prep Time: 5 min. | Cook Time: 20 min. |


Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

*This recipe is from Franks Red Hot Sauce

*My family loves this dip! They give it 5 stars!