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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Lasagna Soup

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Lasagna is one of my favorite meals.  But, not just any lasagna, my MaMaw’s lasagna.  There’s something about hers that’s incomparable to others.  I’m not sure what it is about hers, but it’s ruined me.  I hate to say it, but I’m a lasagna snob.  One difference I can pinpoint about hers is it’s extremely cheesy.  I mean, you honestly cannot go wrong with extra cheese.  Am I right?

As delicious as lasagna is, I must say, it is a very time consuming labor of love.  Making the sauce, cooking the meat, preparing the pasta and shredding all the cheese.  After all that, then there’s the layering process, followed by the baking.  I’m not saying it’s not worth it, but sometimes, there just isn’t time for all that.

So, what to do, what to do when that craving for cheesy, meaty lasagna arises and you just don’t have time for that.  Well folks, I have the answer.  Lasagna soup.  Yup, everything you love about that baked pasta goodness, all in one pot without all that layering and time consuming preparation.


Before you scroll down and look at the length of the list of ingredients and declare me insane for labeling this recipe quick and easy.  I have to say, it is quick, it is easy and honestly it’s not a ton of ingredients.  The bulk of this list is spices, spices that you probably have on hand at this very moment.  So, continue reading, peruse the list of ingredients and give this recipe a fair shot.  I promise, it truly is easy and a heck of a lot less time consuming than traditional lasagna.

This soup has a rich tomato base, thanks in part to the two types of canned tomatoes as well as the tomato paste.  That provides a delicious and flavorful base for the seasonings, beef and pasta.  It gives the soup the taste of being simmered all day, but honestly after about 20 minutes of simmering the soup is ready to be served and topped with a dollop of a delicious ricotta and parmesan cheese mixture.

All these elements are exactly what you’d enjoy in the traditional layered lasagna dish.  This soup gives you everything you want in about half the time and half the work.  Serve a big bowl of this soup with some cheesy garlic bread and you have a complete meal that is hearty, delicious and filling and will quickly become a family favorite.

Lasagna Soup

Ingredients:


2 Tbsp extra virgin olive oil, divided
1 Lb ground beef
1 Large onion, diced
5 Garlic cloves, minced
4 Cups chicken broth
1 (14.5 oz) Can stewed tomatoes
1 (14.5 oz) Can diced tomatoes
1 Can tomato paste
1 3/4 Tsp dried basil
3/4 Tsp dried oregano
2 Tsp dried parsley
1/2 Tsp dried thyme
1 Tsp sugar
Salt and freshly ground black pepper, to taste
8 Lasagna noodles, broken into bite size pieces
1 1/4 Cups shredded mozzarella
1/2 Cup finely shredded parmesan
8 Oz Ricotta cheese

Directions:


Pour one tablespoon of olive oil in a large pot and place over medium-high heat.  Once the oil is hot, add the ground beef and break apart with a spoon.  Cook until browned, stirring occasionally.  Drain the majority of the fat from the beef.  Season with salt and pepper and set aside.

Heat the remaining tablespoon of olive oil and add the onion.  Saute until it begins to soften and turn translucent, about 3 minutes.  Add the garlic and cook an additional 30 seconds, until it becomes fragrant.  Add the chicken broth, tomatoes, tomato paste, dried herbs, sugar and ground beef and stir to combine.  Season with salt and pepper.  Bring mixture to a boil, then reduce to a simmer.  Cover and simmer for about 20 minutes.

Meanwhile, prepare the lasagna according to package instructions.  Once cooked, reserved 1 cup of pasta water and then drain the pasta.

Add the cooked pasta to the soup along with about 1/2 a cup of the reserved pasta water.  Stir, add additional water if more liquid is needed.

Meanwhile, combine mozzarella, parmesan and ricotta in a small bowl and mix to combine.

Ladle the soup into bowls, top with cheese mixture and sprinkle with additional parsley, if desired.

Recipe source: slightly adapted from Cooking Classy

Hot Crab Dip

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One of the first cookbooks I bought when I moved out of my parent’s house and left for college was Betty Crocker’s Big Red Cookbook.  Just like I do now, I took that book home, sat down and started reading every single page and marking my favorite recipes that I just had to try.  That cookbook was my Bible in the kitchen and I prepared countless meals from those pages.

One of my many favorites from the class book was a dip.  A simple dip that was so easy to make but so incredibly delicious.  For the better part of  a year it was the most requested recipe I made.
Hot crab dip.


It’s a simple combination of basic ingredients; cream cheese, green onions, sweet crab meat, mayonnaise, a touch of sugar, and parmesan cheese.  It’s all mixed together, baked until the bubbly and the cheese is melted and it’s pure perfection.  It’s creamy, tangy, slightly sweet and has lumps up tender crab meat in every bite.

Just like my seven layer dip, this crab dip got pushed to the wayside for quite some time.  But, it’s recently made an appearance at a get together we had and Spencer and I were quickly reminded just how much we love the stuff.  Just like in the past, it disappeared within minutes.  So, be sure to make this dip for your next gathering.

Hot Crab Dip

Ingredients:

1 (8oz) Package cream cheese, room temperature
1/3 Cup shredded parmesan cheese
 4 Green onions, whites and greens, thinly sliced (about 1/4 cup), plus more for garnish
1/4 Cup mayonnaise
1/4 Cup apple juice
2 Tsp sugar
1 Tsp ground mustard
1 Clove garlic, minced
2 (6oz) cans lump crab meat, drained
1/3 Cup sliced almonds

Directions:


Preheat oven to 375.

Place cream cheese, cheese, green onions, mayonnaise, apple juice, sugar, mustard, and garlic in a bowl and mix to combine.  Add crab and gently mix until just combined.  Pour the mixture in an ungreased pie plate or shallow baking dish and smooth into a even layer.  Sprinkle with almonds and place in the preheated oven.  Bake, uncovered 15 to 20 minutes, until hot and bubbly.

Remove, garnish with more green onions and serve with crackers.

Recipe source:  slightly adapted from Betty Crocker’s Big Red Cookbook

Seven Layer Dip

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I’ve said it before and I’ll say it again, my love for Mexican food runs deep.  I could honestly eat it every single day and never get sick of it.  Salsa. Cheese dip. Fajitas. Pico de gallo.  The list goes on and on.  I love it.
Another favorite of mine, is a Mexican inspired classic.  The infamous seven layer dip.  This dips is so incredibly simple, yet so amazing.  Seven (sometimes mores) simple and basic ingredients come together in a beautifully layered dip that is very addicting.  
I don’t remember the first time I made this dip.  It was probably when Spencer and I were entertaining some friends.  I do, however, remembered that the dipped disappeared within minutes and from that moment on became a  staple at every gathering we hosted or attended.
To this day it’s still one of Spencer’s favorite dips.  I must admit though, that this recipe like many others had gotten pushed to the back of my mind and hasn’t been made for quite some time.  All that changed about a month ago when we had some friends over.  This dip was one of the things on the menu, and with the first bite I was reminded why we loved this dip so much.
What’s not to love about refried beans, salsa, guacamole, sour cream, cheese, olives, green chiles, lettuce and tomatoes?  Layers of flavors and textures piled on top of one another and enjoyed in each and every bite.  This dip is made up of several of the MVP’s of the food world, wouldn’t you agree?  
It’s a dip that’s incredibly easy to make, I mean it literally comes together in about 5 minutes.  It can be made ahead of time and can easily be doubled or tripled making it perfect if you’re feeding a crowd.  So go ahead and whip up a batch this weekend for the big game and enjoy!
Seven Layer Dip
Ingredients:

1 (15oz) Can refried beans
1 Small container of guacamole, approximately 1 cup
1 Cup your favorite salsa
1 Small container sour cream
1 Small can green chiles
1 Cup shredded cheese, I used pepper jack
3/4-1 Cup shredded lettuce
1/2 (3.8oz) Can sliced olives
1 Small tomato, chopped and seeded
Directions:

Spread refried beans in a single layer over the bottom of a serving dish.  Followed by the guacamole, salsa, sour cream, and green chiles.  Sprinkle the cheese over the chiles, followed by the lettuce, olives and chopped tomatoes.  
If not serving immediately, cover in plastic wrap and place in the refrigerator until ready to serve.
Recipe source: A Lynsey original

DB: Esterhazy Torte

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For the month of January Jelena from A Kingdom for a Cake invited us to start this year with a dreamy celebration cake. She challenged us to make the Esterhazy cake a.k.a the Hungarian dream. What better way to start the year than with a sweet dream?

What are your dreams made of?  According to Sleeping Beauty, A Dream is a Wish Your Heart Makes When You’re Fast Asleep!  And now I can’t get that song out of my head.

Anyway, sometimes I do dream about food.  Maybe that sounds weird to you, but I love food.  I love eating it.  I love making it.  I love dreaming up recipes.  I love all types of food, but I do have a special place in my for desserts.

I try to limit how many desserts I make throughout the month and I try not to make them all at the same time.  So, needless to say I have an ever growing list of desserts that I’m dying to make.  Thankfully, I had an excuse to make one this time!

I love the looks of cakes with several thin layers, with filling between each and some elaborate decoration on top.  Those are the desserts that make me stop and take a double take.  What about you?

Well, this torte was one of those desserts.  Five layers of sponge cake with a deliciously fluffy filling between each.  It’s then topped with a thin layer of apricot jam, and it’s all frosted, covered with toasted hazelnuts and a fun chocolate embellishment.  And this tort tasted every bit as good as it looked.  I had a blast in this month’s Daring Bakers’ challenge, so if you’re looking for a challenge, a delicious dessert or a show stopper for your next dinner party look no further.

Esterhazy Torte


Ingredients:

Hazelnut sponge layers-
12 Large egg whites
1 Cup +1 Tbsp superfine caster sugar
2 Tbsp vanilla sugar
2 1/2 Cups ground hazelnuts
2/3 Cup plain flour

Hazelnut cream-
12 Large egg yolks
1 Cup + 1 Tbsp superfine caster sugar
2 Tbsp vanilla sugar
1 1/3 Cups butter, room temperature
1 1/2 Cups toasted ground hazelnuts

Apricot jam glaze-
3 Tbsp apricot jam
1 Tsp water

White icing-
2 1/2 – 3 1/4 Cups powdered sugar
2 Tsp sunflower oil
3-4 Tsp lemon juice
4 Tbsp hot water

Chocolate garnish-
1/4 Cup dark chocolate
1 Tsp oil
3/4 Cup roughly chopped hazelnuts

Directions:


Place hazelnuts on a baking sheet.  Place in a cold oven and then turn on to 350.  Bake until the nuts are toasted and fragrant.  Continue until the skins are very dark brown or almost black in color.  Watch carefully since the nuts can go from perfectly toasted to burned very quickly.

Remove the toasted nuts from the oven and allow to cool.

Remove 3/4 cup of the toasted nuts and roughly chop them.  Set aside.

Grind the remaining nuts until creamy.  If using a food processor, use short pulses so they don’t have the consistency of peanut butter, but powder.

Divide the ground hazelnuts into 2 batches of 2 1/2 cups and 1 1/2 cups for the sponge layers and the filling.

Hazelnut layers-
Beat the egg whites on high while gradually adding the sugar and vanilla sugar.  Beat until stiff peaks form, about 5 minutes.

Mix the hazelnuts and flour, then add to the egg white mixture while the mixer is on the lowest setting.  Mixing until just combined.

Cut parchment paper into 5 squares large squares, cut 10 inch circles in each piece of paper.  Turn the paper over and place one piece onto an upside down oven tray and delicately spoon inside the circle, about 1/5 of the egg white mixture.  Place the tray into a 325 preheated oven and bake for 14 minutes.  It will look soft, and that’s exactly what you want.  They should not feel sticky to the touch.

Take the layer out of the oven and place on an even, flat surface and allow to cool.  Repeat with the remaining 4 layers, using a cool oven tray/baking sheet each time.

Hazelnut filling-
Fill a large pot with about 1 inch of water and place on the stove.  Bring to a boil, reduce to a simmer and place a heat proof bowl over the water to create a double boiler.

Beat the egg yolks with sugar and cream for about 30 seconds.  Pour into the double boiler and cook for 14-15 minutes.  Stir the eggs every 2-3 minutes using a wooden spoon, being sure to scrape the bottom and sides.  At the 12 minute mark begin stirring constantly until times up.

Allow the filling to cool.  Beat the cooked, cooled egg yolks for about 30 seconds on medium speed.  Beat the room temperature butter for about 2 minutes, until light and fluffy.  Add the egg yolk mixture and beat to incorporate.

Add the ground hazelnuts and beat until just incorporated.  Remove 2 tablespoons of filling and set aside.  Divide the rest of the filling into 4 cups.  Line a large tray with some parchment paper.  Remove the parchment paper from one of the hazelnut cake layers and place the cake on the tray, spread one of the cups of filling evenly over the hazelnut cake then place another layer on top of the filling.  Repeat with the remaining layers and filling.  Place some parchment paper over the torte, press gently, but firmly with hands to even it out.  Put another tray over the top of the torte, place something heavy on top of the pan to allow the torte to become level.  Place the whole torte, with pan and weight in the fridge for an hour.

Apricot jam glaze-
Place jam and water in a small saucepan and place over medium-low heat.  One the mixture is heated through, stir to combine and remove from the stove.

Remove the torte from the fridge, remove paper and weight and spread the jam over the top of the torte.  Return torte to the fridge for 30 minutes until the jam is cooled.  Remove the torte from the fridge and spread the reserved 2 tablespoons of filling around the cake.

White icing-
Using a whisk, mix the sugar, oil, and lemon juice to combine.  Once combine, continue whisking and add the hot water one teaspoon at a time until the mixture is creamy, but not runny.  Mix vigorously for about 2 minutes.

Using a large, wet, hot knife quickly spread the icing over the apricot layer, then down the sides of the cake.

To finish-

Before starting with the icing have the chocolate ready since it needs to go onto the soft icing in order to get the web.
Place chocolate in a microwave safe bowl along with a teaspoon of oil.  Place in microwave and heat in 20 second intervals until melted, stirring after each.  Place in a pipping bag, or a  plastic bag with a cut in the corner that will act as the tip.
Draw four (4) concentric circles onto the cake, then with a knife (not the sharp side) or a wooden skewer run six (6) lines at 30 degree angle to the cake to get the decoration (see pictures for more details). Each line should be in a different direction. One running away from you and the next one running to you.
Press the remaining crushed hazelnuts around the cake to complete the decoration.
Recipe source: Food for Thought

SRC: Homemade Peanut Butter

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I have made my own peanut butter once.  That one time I made it, it was actually so it could be incorporated into another recipe.  It was for a pie crust, a peanut butter pie crust to be exact.  Of course, after making it I had to sample it.  I was beyond impressed.   Not only with the taste but with how incredibly simple it was to make.  I mean it came together in literally seconds.

I guess in the back of my mind I knew it couldn’t be that hard since I pass those “homemade peanut butter” machines in the market.  I’m assuming if it was very complicated they wouldn’t even give you the option to make your own.  Now I ask myself,  if it was so easy, then why haven’t I made my own for my peanut butter loving son and husband since that very first time?  To that, I don’t really have an answer.

But, all that is changing.  And changing now.  For this month’s secret recipe club I was assigned Enriching Your Kid.  After perusing through several recipes that looked amazing,  I finally decided to go back to the basics and make my own peanut butter.

This time it would be for us to consume rather than going into another recipe.   Boy, was my money right on the mark with this choice.  My peanut butter loving addicts were so excited to hear I was making homemade peanut butter and my little sous chef was eager to assist!

We had so much fun making this peanut butter.  Tucker’s favorite part was watch the nuts twirl around the food processor and transform from pieces of nuts into a smooth cream.  And just like me, he HAD to give that butter a taste as soon as I took off the lid.  He approved immediately!  So what are you waiting for, try making your own peanut butter today! You’ll be hooked too!

Homemade Peanut Butter

Ingredients:

1 Cup dry roasted lightly salted peanuts
1/4 Tsp unsalted butter
2 Tsp sugar
1 1/2 Tsp vegetable or peanut oil

Directions:

Place peanuts and butter in a microwave safe dish and heat for 20 to 30 seconds.  Toss to coat.  Set aside.

Place sugar in the food processor.   Turn on high and let go for a minute, or until sugar is powdered.  Add the peanuts and turn on high allowing the peanuts to turn into a peanut butter.  Once it begins to becomes creamy, stream in the oil while the processor is still running.   If the mixture begins sticking to the sides, stop and stir and continue processing.

Store in an airtight container in the fridge.  Oil may rise to the top while sitting,  simply stir before use.

Recipe source: barely adapted from Enriching Your Kid

Grilled Ham and Cheese on Brioche with Brussels Sprout Slaw

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Up until about a week and a half ago my fridge was a hodge podge of leftovers.  The foods in there varied from our New Year’s and Christmas meals.  Before you get alarmed, we just recently concluded all of our holiday celebrations…so we haven’t been noshing on month old leftovers.

You know, there are only so many times I can repeat the basic Christmas and New Year’s meal before it’s time to change things up.  I’ve used some of the sweet potato casserole to make my sweet potato brown sugar bars.  I’ve used ham and turkey in omelets, casseroles and and various other dishes.  I’ve gotten pretty creative over the past month and a half.

I think I’d have to say one of my favorite things I made utilizing leftovers was a sandwich.  A simple, basic, sandwich.  Sometimes simple is the best.  Wouldn’t you agree?

I had leftover ham and slaw in the fridge from our New Year’s day meal and they were calling my name.  A grilled ham and cheese in an obvious option to utilize some of those pieces of that thick, spiral sliced ham.  But, along with the basic ham and cheese, I added a little horseradish sauce for spice and topped it with some of that bright and refreshing Brussels sprout slaw.

Adding that little dab of horseradish and a hefty scoop of slaw really took the basic grilled ham and cheese and elevated it to new levels.  You’ve got fluffy, buttery bread with melted, gooey cheese, salty ham and crunchy and tangy slaw.  This hits all the flavor and textural notes.  It’s a delicious and filling sandwich that is packed full of flavor.  I’m just sorry I didn’t share this recipe with you sooner so you could have used up some of that leftover ham.  I guess there’s always the Easter leftovers!

Grilled Ham and Cheese on Brioche with Brussels Sprout Slaw

Ingredients:


4 Pieces brioche bread, or your favorite bread
2 Pieces American cheese
1/4 Cup shredded pepper jack, divided
1/4-1/3 Pound ham, divided
2-3 Tbsp horseradish sauce
1/2 Cup Brussels sprout slaw, divided
Butter, for the bread

Directions:


Place a skillet over medium-low heat.  Butter one side of bread, place butter side down in skillet, then spread some of the horseradish sauce on the bread, followed by both cheese (1 slice America and 2 tablespoons pepper jack), ham, and 1/4 cup of slaw.  Spread a little more horseradish on another piece of bread, if desired.  Place horseradish side down, and spread butter on the other side.  Cook until golden brown and cheese has melted, about 2 minutes, flip and cook another minute or minute and a half until bread has toasted.  Repeat with the remaining ingredients.

Yields 2 sandwiches.

Recipe source: A Lynsey Original  

Brussels Sprout Slaw

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Brussels sprouts are one of those vegetables that always have and still do get a bad wrap.  It seems like most people cringe at the thought, let alone the sound of the poor little vegetable.  They are truly a under appreciated and vegetable that isn’t eaten enough.  I think cabbage is a close second.

In our home, the meager sprout feels big love.  Sprouts are actually one of my favorite veggies and a staple that I love to always have on hand.  There’s so much you can do with them; roast, steam, saute, baked dishes and they even make perfect bases for salads and slaws.  The options are endless.

Let’s focus on the slaw for a second.  Are you a fan of coleslaw?  Well, I’ve long been a lover of coleslaw.  Homemade, from a restaurant, or spruced-up store bought stuff. I’ve never been the kind to turn down coleslaw when it’s available.  It is a perfect side on those spring and summer days and it’s just light and refreshing.

I love playing around with different bases for slaw; I love all the veggies that are out there and all the colors, flavors and textures that bring to the table.  I’d have to say one of my favorite veggies to use in slaw is the simple, Brussels sprout.  It gives you the texture and color of cabbage but adds a little different flavor that I’m obsessed with.

I’d been eyeing this slaw recipe from Damaris Phillips for quite some time, I was just looking for any excuse to whip it up.  Thanksgiving came and went, along with Christmas and then New Year’s rolled around.  No new year’s meal is complete without something green…gotta bring in that money!  So, it didn’t take me 2 seconds to figure out what that something green would be this year!

Boy, was it worth the wait.  This slaw is amazing!  It’s refreshing, light and filling.  And the flavors.  Oh man!  The sprouts really shine, but that vinaigrette really adds a burst of fresh and bright flavor.  It’s creamy, tangy, sweet with a hint of tartness.  The shredded Brussels sprouts are tossed in the vinaigrette and then the slaw gets a topping of delicious toasted pecans and sweet and tart pomegranates.  It’s chilled for a few hours, allowing the flavors to meld and then it’s ready to go.

This was the perfect addition to our new year’s meal, it paired perfectly with the salty ham, black eyed peas and buttery cornbread.  I know this slaw will make several appearances out cookouts this summer.  It’s easy, portable and it’s even better if it’s made ahead of time so the flavors can really develop.  

Brussels Sprout Slaw

Ingredients:


1/2 Cup pecans
1 1/2 Lbs brussels sprouts, trimmed
4 Tbsp mayonnaise
2 Tbsp Greek yogurt
3 Tbsp dijon mustard
2 Tbsp honey
6 Tbsp vegetable oil
1 Tsp grated orange zest
1/4 Cup apple cider vinegar
2 Tbsp ornage juice
Kosher salt and freshly ground pepper, to taste
1/4 Cup pomegranate seeds

Directions:


Preheat oven to 375.  Place the pecans in a single layer on a baking sheet.  Bake until golden brown, about 6-8 minutes.  Let cool, then coarsely chop.  Set aside.

Using a large holed box grater, a sharp knife or a food processor fitted with a shredding attachment, shred the brussels sprouts.

In a large bowl combine mayonnaise, yogurt, mustard, honey, vegetable oil and orange zest and whisk to combine.  Whisk in the vinegar and orange until smooth.  Add the brussels sprouts to the vinaigrette and toss to combine.  Season with salt and pepper, taste and adjust seasoning if needed.  Transfer the slaw to a serving dish and sprinkle the pecans and pomegranate seeds over the top of the slaw.  Cover and refrigerate for 2 to 4 hours.

Recipe source: barely adapted from Damaris Phillips via Food Network

Brown Sugar Potato Chip Cookies with Snickers Topping- A.K.A BFF Cookies

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How many of you still have your childhood best friend in your life?  You know, that person who you spent every waking moment together and every weekend together whether it was at their house or yours?  That person who knows everything about you…yes, the good, the bad and the ugly, and they still love you and want to be your friend.  You know the person I’m talking about.

Well, fortunately I’m one of those people who has that person in their life and to this day we are still best friends.  We may not talk every. single. morning like we used to before school.  We may even go weeks or months without talking, but we can pick up the phone or see each other and pick up right where we left off.

Gosh, I think back to our childhood there are so many memories.  From fishing, riding 4-wheelers, cheering, playing at deer camp, rousing games of hide and go scare, and so many other things.  We enjoyed every single moment of our childhood.

On Fridays we could come home, do our homework, eat supper and then get ready for TGIF.  Who remembers that?  Remember Full House, Family Matters…how could you ever forget Steve Urkle, then there was Family Matters along with a few other shows in the line-up.  So, no Friday night t.v. night was complete without snacks.  Boy, oh boy, did we have our own “original” concoction of snacks.

The looks we got from her parents and brother when they just glanced at our spread.  One thing was for sure, it was all ours.  I guess my love of sweet and salty started early, and that’s something both of us share and still do.  We would grab the candy jar full of assorted fun size candy bars, a bag of potato chips and Cheetos and settle in for the night.  There wasn’t any combination of chips and candy bars we wouldn’t try, but I’d have to say one of our favorites was taking Snickers, smashing them then laying them over a Ruffles potato chip.  OhMyGosh, it was pure heaven.  To this day if I want an easy snack or just need to reconnect with my BFF, I’ll grab a Snickers and small bag of Ruffles and indulge.

So, thanks to my BFF and our unique food pairings when we were kids, I have the guts to experiment today and try to integrate not-so-common ingredients into baked goods.  I’d have to say, there are a lot of recipes that possibly may not have been created if it wasn’t for my BFF, Ashley, and our wild and crazy food concoctions as kids.

So, in honor of Ashley, our love for sweet and salty foods I give you these brown sugar potato chips cookies with Snickers topping…or as I like to call them, BFF cookies.  If we had actually spent a little more time indoors, I could imagine us whipping up a batch of cookies and them being somewhat similar to these.  A giant, thick, chewy brown sugar cookie loaded with salty potato chips.  The baked cookies are topped with a combination of condensed milk, melted Snickers and chunks of Snickers.  It’s then garnished with a deliciously, crisp potato chip.

Here’s to you, Ashley…love ya!  For all you others out there, make a batch of these cookies, head over to your friend’s house and enjoy one or two with them.    

Brown Sugar Potato Chip Cookies with Snickers Topping

Ingredients:


1 1/2 Sticks (3/4 Cup) unsalted butter
2 Cups flour
1/2 Tsp salt
3/4 Tsp baking soda
1 1/4 Cups brown sugar
1/4 Cup sugar
1 Tbsp vanilla
1 Egg yolk
1 Large egg
1 Cup roughly chopped potato chips

For the topping-
8-9 Fun size Snickers, divided
1/4 Cup + 2 Tbsp condensed milk
Potato chips, for garnish

Directions:


Preheat oven to 350.  Spray a muffin top pan with non-stick cooking spray and set aside.

Combine flour, salt, and baking soda in a bowl and whisk to combine.  Set aside.

Place butter in a small sauce pan and place over low-medium heat.  The butter will begin to melt and then start to crackle and foam.  Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat. Allow to cool.

Once the butter has cooled  place in a large bowl and add both sugars, beat on high for 1 minute.  Add the vanilla, egg and egg yolk and beat on medium-high for 5 minutes.  Decrease the mixing speed and slowly add the flour mixture, and mix until combined.

Remove from mixer and add potato chips, gently stir to combine.  Scoop 1/4 cup of dough and place on prepared pan.  Gently press the mixture to fit in the cups.  Alternately, if you do not have a muffin top pan, scoop 1/4 cup of dough, gently roll into a ball and split in half.  Place the torn piece on the cookie sheet, rotate the other half, torn side up, and place on the dough ball.  Place in the oven and bake for 11-14 minutes, being sure not to over bake. 

Remove from oven, allow to cool on the pan for 3-5 minutes, remove to cooling rack and allow to cool completely.

For the topping-
Roughly chop all the Snickers.  Place half in a microwave safe bowl and heat until the chocolate has melted, about 10-20 seconds.  Remove after 10 seconds and stir, heat longer if needed.  Add the condensed milk and stir to combine.  Add the remaining Snickers and stir, it’s okay if there are still chunks of Snickers.  
Scoop a spoonful on top of each cookie.  Place a potato chip in the Snickers mix.  Serve or store in an airtight container.
Recipe source: A Lynsey Original

Loaded Baked Potato Dip

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Baked potatoes are one of my favorite foods.  Give me a hot potato with a dab of butter and sour cream and I’m good to go.  But, let me loose at a potato bar and I’m going to pile it all on.  Butter, sour cream, green onions, cheese, bacon and sometime even a schmear of ranch.  But, that’s when I really want to indulge, since I know that’s not the healthiest of meals.

My love for loading up those fluffy spuds doesn’t stop with just the baked potato.  It goes to loaded potato skins, twice baked potatoes, loaded mashed potatoes, even indulging in a bowl of loaded baked potato soup…topped with a little extra bacon, of course!

So, since we’re gearing up for the first foodie holiday of the year I started thinking about the infamous tailgate recipes that we just couldn’t live without on the big day.  Of course there’s wings, meatballs, sausage cream cheese dip, cheese dip, and the list goes on and on.  Another menu item that’s a must is baked potato skins.

Crispy potato skins, filled with fluffy potatoes and topped with cheese, bacon and a touch of sour cream.  Oh my, my mouth is watering just thinking about them.  Give me a little bowl of ranch and I’m in heaven.  So when I started thinking of the big game, the infamous potato skins popped in my head.  But, I wanted to do a little something different than those traditional skins and I started thinking of dips.

Dips are so easy to make and something that can be made ahead of time and easily transported.  So, I started thinking about all the things I love on potatoes; the cheese, bacon, green onions and sour cream and thought that would be an amazing dip.  Plus it can be made ahead of time and there’s no worry about keeping it warm.  It’s a win win.

When ready to serve just open up a bag of your favorite potato chips, or even fry up some of your favorite waffle fries and let the guests dig in.  This was a huge hit with my family.  It disappeared instantly.  So be sure to add this to your menu for the big game, or for any upcoming events you may have!

Loaded Baked Potato Dip

Ingredients:


3/4 Cup Chobani plain Greek yogurt
3/4 Cup sour cream
3/4 Cup shredded sharp cheddar
1/4 Cup shredded pepper jack
1 Package bacon, cooked and crumbled
4 Green onions, sliced

To serve-
Waffle fries
Potato chips

Directions:


Combine yogurt and sour cream in a bowl and stir to combine.  Add the cheese and bacon and stir until just incorporated.  Add green onions and gently stir to incorporate.  Top with additional green onions and bacon.  Cover and refrigerate until ready to serve.

Be sure to search #MadeWithChobani on Twitter to find some other amazing recipes.

Recipe source: A Lynsey Original

Pepperoni Pizza Monkey Bread

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Typically, when I think of monkey bread my mind instantly goes to the sweet, breakfast-y version. The kind that has been rolled in cinnamon sugar, baked and comes out of the pan with a sticky, gooey coating.  You know the kind I’m talking about and it’s amazing.

Since that classic, first batch of monkey bread I’ve been addicted to the stuff and making various other versions ever since.  But, I have yet to make a savory version…until now.

I know there are countless ingredients that would be a great addition to a little ball of dough, but there is one thing in particular that screams at me.  Pepperoni.  And cheese.  The idea of pepperoni and cheese stuffed in little pillows of bread and rolled in garlic butter sounds amazing.

So, for my first savory version of monkey bread I present to you pepperoni pizza monkey bread.  This is everything I imagined it would be and more.  Each piece of bread is stuffed with pepperoni and mozzarella cheese, rolled in garlic butter and placed in the pan.  Right before going in the oven, it’s given an extra helping of pepper jack cheese and then baked until the bread is golden and the cheese is melted.

Once it comes out, the game is one.  Pull off chunk after chunk and dip into marina sauce, it’s just like little bite sized pizzas.  This bread is so easy to make and perfect for an easy meal and even a great addition to a party or game day spread.  It’s so addicting and will literally disappear before your eyes.

Pepperoni Pizza Monkey Bread

Ingredients:


2 Cans Pillsbury Grands! Jr. biscuits
40 Pepperoni slices
4-5 Mozzarella cheesesticks
1/2 Stick butter
2 Tsp garlic salt, plus more for dusting
1/3 Cup shredded pepper jack cheese

To serve-
Marinara sauce, homemade or store bought

Directions:

Preheat oven to 350.

Place butter in a microwave safe bowl, place in microwave and heat until melted.  Add the garlic salt and stir to combine.

Spray a bundt pan with non-stick cooking spray, dust with garlic salt and set aside.

Cut biscuits in quarters.  Cut pepperoni slices in half.  Cut each mozzarella stick in 8-10 pieces, making sure there are a total of 80 pieces of cheese.

Place cheese in the center of a pepperoni half, then place in the center of each biscuit.  Wrap the dough around the pepperoni and cheese, pinching to seal.  Roll in garlic butter and place in prepared pan.  Repeat until all the bread, pepperoni and cheese is gone.  Sprinkle the pepper jack cheese over the top of the bread, place in oven and bake for 25-30 minutes, until cheese is melted and biscuits are cooked through and golden-brown.

Remove bread from oven, gently run a knife down the sides of the pan to help release any pieces that may be stuck.  Place a plate or platter over the pan and invert the bread.  Sprinkle with additional cheese, if desired.

Pour marinara in a bowl, heat if desired and place in the center of the bread.  Serve.

Recipe source: A Lynsey Original

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