Poinsettia Drive

Classy Flamings Blog Party #72

Welcome to the Classy Flamingos Blog Party!

This Week on the Blog

Hello everyone. We had a family reunion this past weekend. Creating Fall fluff, baking and traveling. It was a sweet time.
It's week 72 and it is time for you to share your post.

- Recipes - DIY Projects - Home Decor - Crafts - etc. -

Can't wait to see what you have to post this week.

Now let's have some fun!

WHAT'S A BLOG PARTY?
A place for blog writers and blog readers.
A blog party is a gathering of blog authors who share links about their articles. Their articles appear in the pictures below and clicking on them brings you to the author's blog post. Blog parties is a way to network with other bloggers, gain exposure, and view new ideas.

You've Been PINKED!

Last Weeks Readers Choice

DIY Halloween Decorations

Kippi At Home

Pumpkin White Chip Snickerdoodles

My Recipe Treasures

Easy Chocolate Buttercream Frosting

A Labour Life

The Secret Recipe For The Best Restaurant Style Salsa

Fluster Buster

HELLO MY FRIENDS, CAN'T WAIT TO SEE WHAT YOU HAVE TO SHARE WITH US THIS WEEK. THANK YOU FOR COMING TODAY.

Party Remains open thru Saturday.

- Recipes - DIY Projects - Home Decor - Crafts - etc. -

PARTY RULES - NOT MANY

Visit and leave a comment on the 2 posts ahead of you.
A mention somewhere on your blog about this party.
By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

This link party is powered by Link Party Animal

CONVERSATION

0 comments:

Post a Comment

Twice Bake Potatoes

Whoever thought to bake potatoes twice? Scooping out the insides, mixing with the good stuff (i.e., butter, sour cream, cheese, thick-cut bacon crumbles, and scallions) and loading it all into the skins for a second stint in the oven makes for one special dinnertime side.

8 baking potatoes, washed

3 tablespoons canola oil

2 sticks salted butter

1 cup bacon bits ( fry your own!)

1 cup sour cream

1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping

1/2 cup whole milk

2 teaspoons seasoned salt

3 green onions, sliced

Freshly ground black pepper

Preheat the oven to 400 degrees F.

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.

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.

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.

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. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. 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.

Ree Drummond Recipe

Yum

CONVERSATION

0 comments:

Post a Comment

Classy Flamingos Blog Party #71 Recipes, DIY, Home Decor & Crafts

Welcome to the Classy Flamingos Blog Party!

This Week on the Blog

Winter Squash Soup

Bring the Fall Indoors

Flaky Flavorful Pie Crust

It's week 71, my friends.
Looking forward to seeing what you will share with us this week. I have a family reunion to attend and I will be trying a new recipe. Sweet Potato Cake. I'll let you know how it turns out.

- Recipes - DIY Projects - Home Decor - Crafts - etc. -

Now let's have some fun!

WHAT'S A BLOG PARTY?
A place for blog writers and blog readers.
A blog party is a gathering of blog authors who share links about their articles. Their articles appear in the pictures below and clicking on them brings you to the author's blog post. Blog parties are a way to network with other bloggers, gain exposure, and view new ideas.

You've Been PINKED!

Last Weeks Readers Choice

Chicken and Ham Crescent Roll Stromboli

My Recipe Treasures

Fall Hoop Wreath

Kippie at Home

Pumpkin Crepes with Pumpkin Filling

My Recipe Treasures

HELLO MY FRIENDS, CAN'T WAIT TO SEE WHAT YOU HAVE TO SHARE WITH US THIS WEEK. THANK YOU FOR COMING TODAY.

Party Remains open thru Saturday.

- Recipes - DIY Projects - Home Decor - Crafts - etc. -

PARTY RULES - NOT MANY

Visit and leave a comment on the 2 posts ahead of you.
A mention somewhere on your blog about this party.
By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

This link party is powered by Link Party Animal

CONVERSATION

4 comments:

Post a Comment

Flaky Flavorful Pie Crust

Make a few batches of pie dough now and you will be thankful for your foresight on Thanksgiving Day. Wrap the disks tightly in plastic wrap and freeze, then thaw in the refrigerator overnight before you’re ready to use them. This pie crust calls for both butter and shortening (extra cold, of course) for the flakiest, most-flavorful results.

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Recipe Credit Ina Garten

Yum

CONVERSATION

0 comments:

Post a Comment

Troubled Water

CONVERSATION

0 comments:

Post a Comment

Bring The Fall Indoors

Enjoy the Fall colors anytime by bringing them indoors.

Picture Credit Ana Rosa

Photo Credit Nob Hill

Photo Credit Sone Gable

Photo Credit Craft and Couture

Items from Pier 1

Happy Fall

Additional 25 Percent Off All Clearance with code CLEARANCE25 -Ends 10/7

25 Percent Off Placemats and Napkins - Ends 10/7

Columbus Day Sale! 20 Percent Off Your Entire Purchase with code COLUMBUS

Offer 10/7 thru 10/14

CONVERSATION

0 comments:

Post a Comment

Winter Squash Soup

Delish butternut squash & pumpkin perfect for the chilly rainy days. Serve with a grilled cheese sandwich.

2 tablespoons unsalted butter

1 tablespoon good olive oil

2 cups chopped yellow onions (2 onions)

1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)

1 1/2 pounds butternut squash, peeled and cut in chunks

3 cups homemade chicken stock or canned broth

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 cup half - and - half

Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.

Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

Recipe Ina Garten

Yum