How To Make Yummy Potato Skins

This is super easy and fun potato skins recipe. It does not take long to make and is a great snack for young and old alike!


Super Easy Potato Skins

Category: Appetizer

Cuisine: American

Yield: 25

Super Easy Potato Skins

These skins are super easy and so yummy!!! Great for any party or get-together


  • 4 large russet or 5 yukon potatoes (washed)
  • 3 Tablespoons butter, melted
  • 1 to 2 teaspoons of kosher salt
  • 1- 2 cups of shredded cheddar cheese
  • 4 to 7 slices bacon -cooked and crumbled (or 1/2 cup bacon bits)
  • Sour cream, optional
  • Sliced green onions, optional


  1. Pre-heat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set aside.
  2. Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes into approximately 1/2 inch slices.
  3. Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil covered pan and bake for 30 minutes, or until fork tender. Turn potatoes onto the opposite side after about half way, to brown the other side.
  4. When potatoes are done, top with cheese, bacon and green onions. Continue baking for 3-5 minutes, or until the cheese in nice and bubbly.
  5. Top with a little sour cream and green onions if desired. Enjoy!

Thank you to I Heart Naptime for posting this awesome recipe.

Wow The Crowd With These Valentine’s Day Treats!

Do Valentine’s Day up right!

Valentine’s Day Rice Krispie Treats!

This recipe comes to us via and we just love it–it’s super simple and totally adorable. Here’s all you need to pull it off…


4 Cups of Mini Marshmallows

3 Tablespoons of Butter
Red Food Coloring
6 Cups Rice Krispie Cereal
Nonstick Spray


9×13 Pan
Heart-Shaped Cookie Cutter
Large Nonstick Pot
Cellophane Bags and Twist Ties
Cutting Board



Melt the mini marshmallows in a large nonstick pan with the butter over medium heat–keep an eye on them, so they don’t burn! Add in three or four drops of red food coloring, depending on how pink you’d like your hearts to be! (NOTE: you could change this out for any other color if you wanted!) Dump in your Rice Krispies and gently fold it all together.
Prepare a 9×13 pan by spraying liberally with nonstick spray–this is sticky stuff you’re working with, and nonstick spray will help you pull this off…literally.
Press the mixture into the pan and smooth the top. Let it cool for just a few minutes before tipping out onto a cutting board–which should also be sprayed with your nonstick spray. While you’re at it, blast your cookie cutter too.
Carefully cut out your heart shapes and let them cool completely.
Then just package, label and distribute–awesome right? Of course right.


Decadent Valentine’s Chocolate Bark

Another one from! Decadent doesn’t even begin to describe this awesome, easy recipe–what’s even better, is you can make a ton in no time for cheap! And you’re going to want to, since it’s going to go fast…


Chocolate, of course! You’ll want to stock up on whatever chocolate makes you happy–Hershey’s, Nestle, Godiva, Dove…whatever. It doesn’t matter! You can even pick white, milk or dark, depending on your tastes.
Valentine’s Sprinkles
White, Red and Pink Candy Melts
M&M’s (in White, Red and Pink)


Wax Paper
Cookie Sheet
Microwave Safe Bowls
Meat Tenderizer
Cellophane Bags and Ties


We would bet most folks can figure out the intricacies of making chocolate bark, but for you newcomers, we promise, it’s super simple.
First, cover your cookie sheet in a large piece of wax paper. Melt your chosen chocolate–white, milk or dark, in a microwave safe bowl, and add a tablespoon or two of shortening (this will help it set hard at room temperature). Spread it out on the wax-paper-covered cookie sheet and either let it cool on the counter or pop it in the fridge to set. While it’s cooling, melt your candy melts–whichever you want to be the top color first, then the others. Once your first layer is set, pour on your melted top color and spread it out on top.

From there, it’s time to decorate. Drizzle your other colors on with a whisk or fork, add sprinkles, M&M’s, what have you. You could even go crazy and add crushed cookies, conversation hearts, marshmallows, and whatever you like!

After sticking them in the fridge one last time, cover them with another sheet of wax paper and gently whack them with your meat tenderizer (use the flat side if it has one). Keep in mind that you might have to cut it up, too! From there, package and distribute.


Valentine’s Marshmallows

From Cute DIY Projects comes this easy, quick, and kid-chef-friendly snack sure to be a class favorite! What’s so great about these is what a powerful punch these deliver in such a small package!


Marshmallows–you could use standard sized white marshmallows, or opt for those big ones! Some stores even carry pink strawberry-flavored ones, if you were into that sort of thing…
Chocolate Candy Melts (In Milk, Dark, White, or any color you want!)
Valentine’s Sprinkles
M&M’s (In Red, White, or Pink)
Sugar Sprinkles (Those super shiny ones that look like glitter!)
Sandwich Cookies
Mini Chocolate Chips
Luster Dust, Gold Leaf, Edible Flowers…Fancy stuff like that!


Microwave Safe Equipment
Lollipop Sticks OR Paper Straws
Styrofoam Block
Assorted Bowls (To Hold Your Chosen Coatings!)



So so simple. Stick your straw or lollipop stick into the bottom of the marshmallow and set aside. Melt your chosen chocolates in various bowls (if you’re using real chocolate and not candy melts, you’ll need to add some crisco to make sure they set at room temperature).
Dip your marshmallows.
From there, the choices are seriously endless–you could dip them in sprinkles like in the photo, you could coat them with crushed sandwich cookies, M&M’s, chocolate chips, what have you. You could drizzle it with other colors or dip in a separate color for a two-tone effect. Make a super fancy one for teacher by dipping in a high-quality chocolate, topping it with a fresh strawberry or edible flower and hitting it with some luster dust or edible gold leaf…the only limit is your imagination!

It’s Cold Out There–Warm Yourself Up With These Chilly-Day Recipes!

Ohio-Style Chili

Very few people do cold harder and more often than Ohio–lake effect snow is a beast, and they see some serious single-digit temps! So it’s safe to say that Ohioans know a thing or two about chilly…or should we say Chili. That’s right–you may’ve heard of the Buckeye State’s odd little habit of putting Chili on spaghetti…but you know something? It works. Here’s how…


  • 4 Scallions, Sliced on an Angle (separate white parts from green)
  • 2 Large Cloves of Garlic, Chopped Fine
  • 2 TBS Tomato Paste
  • 2 TBS Chili Powder
  • 1 LB Ground Turkey or Beef (depending on preference)
  • 2 C Chicken Broth (low sodium works too)
  • 14 oz Canned Pinto, Kidney or Black Beans (drained and rinsed)
  • 3 TBS Ketchup
  • Hot Sauce, Salt and Pepper (to taste)
  • 8 oz Spaghetti
  • 2 TBS EVOO
  • Sour Cream and Cheddar Cheese


  • Large Pot
  • Large Nonstick Skillet
  • Colander


-Bring a large pot of salted water to a boil.
-Heat the olive oil in a large nonstick skillet.
-Add the scallion whites and the garlic to the oil and cook for 1-2 minutes, until soft.
-Add the tomato paste and chili powder, cooking until deep red (2-3 minutes).
-Toss in the turkey or beef, breaking it up and cooking for 4-5 minutes.
-Add the chicken broth, ketchup and beans of your choice. Simmer for 15 minutes until thickened slightly.
-Meanwhile, cook pasta according to package instructions and drain.

Then just divide the pasta into bowls, top with the chili, cheese and sour cream to your heart’s content. Can we get an amen?

Savory Salisbury and Mushrooms

A classic favorite that’ll sweep you right back to TV dinners on your childhood snow days! Tender, beefy salisbury with hearty mushrooms and perfectly buttery and fluffy egg noodles. Does it get better?
No. It does not.


  • 1 LB Ground Beef
  • 1 Large Egg (lightly beaten)
  • ¼ Onion (finely chopped)
  • 8 Saltine Crackers (finely crushed)
  • 1 Tsp Minced Sage (fresh, because it DOES matter)
  • Salt and Pepper (to taste)
  • 3 TBS Butter
  • 8 oz Sliced Mushrooms
  • 2 Tsp Worcestershire Sauce
  • 3 TBS AP Flour
  • Hot Water
  • 1-2 TBS Chopped Parsley
  • Egg Noodles (cooked according to package instructions and buttered)


  • Large Bowl
  • Large Skillet


-Mix the beef, onion, egg, crackers, sage, salt and pepper in a large bowl with your hands.
-Divide into 4 equal portions and shape into patties
-Heat 1 tablespoon of your butter on medium high heat, browning the patties for about four minutes per side.
-Once browned, transfer to a plate, and without cleaning your pan, add another tablespoon of butter into the pan, melting.
-Cook the mushrooms until slightly browned (2-3 minutes).
-Stir in the Worcestershire and the salt and pepper. Scrape up any browned bits from the bottom of the pan.
-Sprinkle in the flour and stir to combine.
-Pour in 2 ½ cups of very hot water and simmer until the sauce starts to thicken (this will happen around the 2-5 minute mark, depending on your range).
-Add in the last tablespoon of butter and swirl around the pan (this makes for a silky-smooth sauce!)
-Return the patties and any juices from the plate back into the pan.
-Cook for 2-3 minutes, until the patties are cooked through. Add in the parsley and salt and pepper.

Divide and park them right next to your noodles–perfect dish for a cold night in!

The Closer–Hot Cocoa, Alton Brown Style

Alton Brown has been, for the last twenty years, been the last word when it comes to cooking–he’s done it all! And while originally an Atlantan, Alton has seen some cool weather just like the rest of us–and from this, he brought forth this incredible hot cocoa recipe! Forget those dinky little packages with freeze-dried mini-marshmallows–this is the real deal, and you can make it in bulk and have it on hand all winter!
Please drink responsibly.


  • 2 C Powdered Sugar
  • 1 C Dutch Process Cocoa (yes, it makes a difference)
  • 2 ½ C Powdered Milk
  • 1 Tsp Salt
  • 2 Tsp Cornstarch
  • Cayenne Pepper (to taste)
  • Hot Water


  • Large, Airtight Plastic Container

Instructions (It could NOT be easier!)
-Combine everything into your airtight container. Snap on the lid and shake well.
-Fill your mug half full with the mixture, top off with 4-6 oz of hot water.

Stir and enjoy.

Christmas Dinner Delights–The 5 BEST Holiday Recipes on the Web!

Potatoes Au Gratin

This is NOT your grandma’s au gratin! This creamy, decadent dish is simply sinful–it takes the place of your typical mashed potatoes and replaces them with a mind blowing dish that’s making a comeback to the holiday table! Just a fair warning–make two, because you’re not going to want to share.

2 TBS Butter, Softened
8 Large Russet Potatoes, Scrubbed and Dried
3 C Heavy Cream
1 C Whole Milk
¼ C AP Flour
Fresh Cracked Black Pepper
2 C Freshly Shredded Sharp Cheddar
2 Green Onions, Sliced Thin

Baking Dish (we recommend  heavy-duty dish that retains heat, like earthenware, but if you’ve got a metal dutch oven with solid handles, that’ll work too), a Whisk, Bowl and heavy duty Foil!


Preheat your oven to 400 degrees and grease your chosen vessel with the butter. Make sure to get into all the nooks, crannies, and corners of your dish so you have no stickage.   

Slice the potatoes into fry shapes, then cut into cubes about a half inch in every direction. No need to get it perfect, though–it’ll taste good either way. (NOTE: You can also break out your mandolin slicer and go with the typical thinly-sliced option if you choose).

Combine the milk and cream in a bowl, then whisk well. Add in your flour and pepper to taste, and whisk some more, until you can’t see any flour!

Add your potatoes into your dish and pour the cream mixture over the top, being sure to cover everything thoroughly! (This is what it would look like if you went with the mandolin slicer option!)


Now cover with foil and bake for 25 minutes–then remove the foil and bake for another 20 minutes. Lastly, sprinkle on your cheese and pop it back in the oven for a few minutes more, until the cheese is bubbly and gooey and…well, you know. Sprinkle on green onions and serve piping hot.

We can’t get enough of this dish that’s equal parts creamy and dreamy…but you’re going to love what’s next!

Spinach Artichoke Dip

An old favorite! You can never go wrong with dip–particularly this dip, served warm and delicious! You can whip this up in almost no time at all, This spinach artichoke goodness comes straight from everyone’s favorite food guru and self-proclaimed “Thyme Lord” Alton Brown. Here’s how to do it…


1 C Thawed, Chopped Frozen Spinach
1 ½ C Thawed, Chopped Frozen Artichoke Hearts
6 Ounces Cream Cheese
¼ C Mayonnaise
¾ C Grated Parmesan
½ Tsp. Red Pepper Flakes
¼ Tsp. Salt
¼ Tsp. Garlic Powder
Chips, Toast, Crackers, Baguette, Etc…

Large, Microwave Safe Bowl
Small Nonstick Saucepan
Measuring Cup


Put your saucepan over medium-high heat and add 1 Cup of water. Cook until everything is nice and tender–then drain and set aside.

Microwave your cream cheese for about a minute–it should be hot and super soft.

Stir in the spices and ⅓ Cup of the parmesan. Mix it well before adding your greenery–the artichoke hearts and spinach. Stir well once again, sprinkle with the reserved cheese and nuke it again for thirty seconds, until the cheese is melted!

Serve alongside pita chips, crackers, a sliced, toasted baguette, or whatever else you want to dip! What’s even cooler is you can put this dip into individual ramekins so everyone has their own private supply!

Sausage Stuffing Apples

These are perfect, single-serve table treats that are sure to wow your guests! A sweet spin on classic stuffing, these will find a home on your menu every year. Just watch–this one is a recipe for the ages. Here’s why…

Apples! 8 Large Gala or Honeycrisp Apples (A Sweet Variety)
1 LB Ground Pork Sausage
1 Box Stove Top Turkey Stuffing (Or you can make your own, just make sure you have three cups!)
1 C Apple Cider Vinegar
Salt and Pepper, to taste

13×9 Pan
Melon Baller or Grapefruit Spoon with Serrations
Sharp Knife
Heavy Duty Foil
Nonstick Pans
Food-Safe Brush

Preheat your oven to 425 F.


Stand your apples upright and cut them, top to bottom, just to the right of the stem. It won’t be quite halved, but you should have a deeper portion and a shallower portion.

Use the melon baller to scoop out the insides of the larger half of the apple, discarding all seeds. Leave about a quarter inch in every direction, making an “apple bowl” of sorts!

Small dice the smaller apple portion.

Prepare stuffing according to box instructions and set aside.

Begin browning the sausage on medium high heat–once brown, add your diced apples and continue to cook for 3 minutes. Drain the drippings into a small bowl to reserve for later. Kill the heat and add your stuffing to the pan, mixing the sausage, apples and stuffing all together, and add salt and pepper to taste–you should have about four cups of stuffing.

Use your foil to form “donuts”–round circles of foil that you can rest your apples in to keep them upright and off the bottom of the pan! Almost like a nest. Place them in a 9×13 pan.

Brush your apples, inside and out, with the reserved sausage drippings, and rest in the “apple nests” within the pans.

Spoon about ½ C of the mixture into each apple. Pour your apple cider vinegar into the bottom of the pan and bake for 25-35 minutes, until the apples are soft.

Serve them up hot!

Rosemary Pull-Apart Dinner Rolls

The American dinner table just isn’t complete without a mound of dinner rolls! These buttery goodies are light, fluffy and full of flavor. Rosemary goes well with both turkey and ham, making these rolls the perfect pairing,  no matter the protein! You’re only a few hours from the best rolls of your life! Here’s how…


1 Pkg Active Dry Yeast
¼ C Warm Water (Not hot or you’ll kill the yeast!)
1 C plus 1 TBS Milk
4 TBS Unsalted Butter (Half a Stick)
2 C AP Flour
1 TBS Honey
1 tsp Salt
2 tsp Fresh Minced Rosemary (yes it must be fresh! Otherwise what’s the point?)
2 TBS Olive Oil
1 Egg
Coarse Sea Salt to Taste
Small, Nonstick Saucepan
Small Bowl
Large Bowl
Tea Towel
Bowl Scraper or Large Knife
Food-Safe Brush


Preheat your oven to 325 F.

Add your water and yeast to the bowl and set in a warm place until the yeast forms a foamy substance–it’ll take about 15 minutes.


Combine 1 Cup milk and the butter in a small saucepan over low heat–stirring constantly, cook till the butter is melted (about 5 minutes), then remove from the heat.

Combine your flour, yeast mixture, honey, salt, rosemary and the butter and milk mixture into the work bowl of your electric mixer. Stir in a half cup of flour two tablespoons at a time until a firm dough forms and pulls away from the sides of the bowl.

Knead for about 5 minutes more, until the dough is elastic and soft.

Transfer to a clean bowl and cover with a thin layer of olive oil and cover with a clean tea towel. Store in a warm place for an hour and a half until the dough doubles in size–do NOT put in in the fridge! The cold will shut down the yeast.

Line your baking sheet of choice with a silicone mat or parchment paper.

Tip your dough out of the bowl onto a clean work surface–shape it into a rectangle about an inch thick. With a dough cutter, bowl scraper or just a big ol’ knife, cut the dough into 36 individual pieces.

Form each piece into a ball, pinching all the seams at the bottom and making a super smooth top!

In a small bowl, use a fork to whip together the egg and 1 tsp of milk.

Arrange the dough balls on the covered baking sheet–place them close, but not touching (they’ll expand and bump into each other on the pan) and brush the tops with the egg/milk mixture. Sprinkle with sea salt to taste.

Bake for 20 minutes, or until golden brown on top!

Glazed Carrots

This classic dish is a little sweet, a little savory, and a lot in the way of deliciousness and flavor! You can swap these in for the classic sweet potato casserole and try adding your own twists! Here we go…

1LB Fresh Carrots (You can use baby carrots, but we prefer to use full carrots and cut them on an angle.)
2 TBS Butter
Cinnamon and Salt (to taste)
¼ C Brown Sugar
Optional: cooked and crumbled bacon, thin sliced cooked shallots, glazed pecans, etc…


Sharp Knife
Non Stick Pan
Microwave safe bowl


Slice your carrots on an angle, about half an inch thick.

Place your pan over medium-high heat. Add your carrots and enough water to cover the bottom of the pan. Cook until carrots are tender–remove from the heat, drain, cover with a lid and set in a warm place.


In a small bowl, add the butter, brown sugar and spices to taste. Microwave on twenty second intervals until the butter is melted. Stir in between each microwaving.

Once combined, pour the brown sugar mixture over the carrots and toss to coat!

While the dish is soo good on it’s own, you can add cooked bacon, or you can fry some shallots to add in as well! This is the perfect dish to carry other flavors, or just accent your table!