1. pacificocean:

Made these for my first Pampered Chef show! They were a hit!!
Blue Cheese & Bacon Potato Crisps————————————————-Ingredients:4-5  small red potatoes (about 1 1/2–2 in./4–5 cm in diameter)1/4   tsp (1 mL) coarsely ground black pepper1/2   tsp (2 mL) olive oil4  slices cooked turkey bacon2  oz (60 g) blue cheese, crumbled6  grape tomatoes2  tbsp (30 mL) reduced-fat sour cream2  tbsp (30 mL) snipped fresh chivesDirections:1.   Preheat oven to 450°F (230°C). Spray cups of Deluxe Mini-Muffin Pan  with nonstick cooking spray. Slice potatoes with Ultimate Mandoline  fitted with adjustable slicing blade on thin setting. Discard ends of  potatoes. Combine potato slices, black pepper and oil in Classic Batter  Bowl; toss to coat with Small Mix ‘N Scraper®. Finely chop bacon with  Food Chopper.2.  Press one potato slice into each cup of pan;  sprinkle with half of the bacon and cheese. Repeat layer one time with  additional potato slices, remaining bacon and remaining cheese. Top with  remaining potato slices, gently pressing layers together. Bake 12–14  minutes or until edges are browned and crisp. Remove pan from oven;  immediately remove crisps from pan to Stackable Cooling Rack.3.   Meanwhile, slice tomatoes lengthwise into quarters with Utility Knife.  Spoon sour cream into small resealable plastic bag; secure bag and trim  corner. Pipe a dollop of sour cream onto each crisp. Top with tomato  quarters and sprinkle with chives.Yield: 12 servingsPer  serving: (2 appetizers): Calories 70, Total Fat 2.5 g, Saturated Fat 1.5  g, Cholesterol 10 mg, Carbohydrate 10 g, Protein 3 g, Sodium 115 mg,  Fiber 1 gCook’s Tip: Choose turkey bacon with 65% less fat than regular bacon and contains about 135 mg sodium per slice.To  cook bacon, cut slices in half and cook in (8-in./20-cm) Sauté Pan over  medium-high heat 6–8 minutes or until crisp. Drain on paper towels.

    pacificocean:

    Made these for my first Pampered Chef show! They were a hit!!

    Blue Cheese & Bacon Potato Crisps
    ————————————————-

    Ingredients:
    4-5  small red potatoes (about 1 1/2–2 in./4–5 cm in diameter)
    1/4   tsp (1 mL) coarsely ground black pepper
    1/2   tsp (2 mL) olive oil
    4  slices cooked turkey bacon
    2  oz (60 g) blue cheese, crumbled
    6  grape tomatoes
    2  tbsp (30 mL) reduced-fat sour cream
    2  tbsp (30 mL) snipped fresh chives

    Directions:
    1.  Preheat oven to 450°F (230°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Slice potatoes with Ultimate Mandoline fitted with adjustable slicing blade on thin setting. Discard ends of potatoes. Combine potato slices, black pepper and oil in Classic Batter Bowl; toss to coat with Small Mix ‘N Scraper®. Finely chop bacon with Food Chopper.

    2.  Press one potato slice into each cup of pan; sprinkle with half of the bacon and cheese. Repeat layer one time with additional potato slices, remaining bacon and remaining cheese. Top with remaining potato slices, gently pressing layers together. Bake 12–14 minutes or until edges are browned and crisp. Remove pan from oven; immediately remove crisps from pan to Stackable Cooling Rack.

    3.  Meanwhile, slice tomatoes lengthwise into quarters with Utility Knife. Spoon sour cream into small resealable plastic bag; secure bag and trim corner. Pipe a dollop of sour cream onto each crisp. Top with tomato quarters and sprinkle with chives.

    Yield: 12 servings

    Per serving: (2 appetizers): Calories 70, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 10 g, Protein 3 g, Sodium 115 mg, Fiber 1 g

    Cook’s Tip: Choose turkey bacon with 65% less fat than regular bacon and contains about 135 mg sodium per slice.

    To cook bacon, cut slices in half and cook in (8-in./20-cm) Sauté Pan over medium-high heat 6–8 minutes or until crisp. Drain on paper towels.

  2. slutgarden:

hipsterfood:

vegetable soup in a sourdough bread bowl
most bread is vegan, just check the label to see if they add in milk, butter or honey. we got this great-looking sourdough loaf at the farmer’s market, and knew immediately we needed to make a bread bowl. if you want to make your own bread, check out this recipe!
the soup:
1 large can crushed tomatoes, 3 cups homemade vegetable stock, & 3 cups water
4 medium white mushrooms, 1 head broccoli, 2 stalks kale, 1 large carrot, 1 can corn, 1/4 medium-hot pepper
1 bay leaf, oregano, thyme, marjoram, parsley, salt, and pepper
simmer the soup for 45 minutes to an hour. carve out the interior of the loaf of bread, then either leave it, or brush it with olive oil and put in the oven for 20-30 minutes, or until browned.
serve the soup slightly warm in the crispy bowl, and enjoy! 

if this were a person
i would fuck them so hard

    slutgarden:

    hipsterfood:

    vegetable soup in a sourdough bread bowl

    most bread is vegan, just check the label to see if they add in milk, butter or honey. we got this great-looking sourdough loaf at the farmer’s market, and knew immediately we needed to make a bread bowl. if you want to make your own bread, check out this recipe!

    the soup:

    • 1 large can crushed tomatoes, 3 cups homemade vegetable stock, & 3 cups water
    • 4 medium white mushrooms, 1 head broccoli, 2 stalks kale, 1 large carrot, 1 can corn, 1/4 medium-hot pepper
    • 1 bay leaf, oregano, thyme, marjoram, parsley, salt, and pepper

    simmer the soup for 45 minutes to an hour. carve out the interior of the loaf of bread, then either leave it, or brush it with olive oil and put in the oven for 20-30 minutes, or until browned.

    serve the soup slightly warm in the crispy bowl, and enjoy! 

    if this were a person

    i would fuck them so hard