Twice Baked Potatoes

This is a great side dish to serve with any kind of meat. It goes really well with a roast. I have served it for a few dinners that I have thrown and everyone is always very impressed! It's super easy and not time consuming!

What you need:

4-6 large baking potatoes

1/2 cup butter

1/2 - 3/4 cup sour cream

1/2 - 1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons Chives, diced

Bacon, chopped

1/4 - 1/2 cup grated cheddar cheese

Heat oven to 350 degrees. Wash potatoes and lightly pierce each with a fork. Bake for an hour to an hour and a half, until tender. Slit the top of the potato. Carefully scoop out potato, leaving a thin shell.

In a large bowl, combine scooped out potato centers, butter, sour cream, salt, pepper, and some cheese. Beat with an electric mixer for 3-4 minutes until well blended and fluffy. Fill shells withh potato mixture and sprinkle each with cheese and chives. Wrap in each potato in aluminum foil and bake for another 20-30 minutes or until potatoes are heated through.

Comte Grilled Cheese Sandwich

If you are a grilled cheese sandwich fan like me then you are going to fall in love with this version! My dad made this sandwich for me once and ever since a normal grilled cheese sandwich has never been good enough. He was kind enough to share the recipe with me so that I could share it with all of you!

What you need:

4 tbsp. unsalted butter, softened

4-1⁄2"-thick slices sourdough bread

1-8-oz. piece comté cheese, sliced

1-1/2 lb. of deli ham, sliced for sandwiches

2-1tsp. Fig Jam

Spread butter evenly on one side of each slice of bread. Put the cheese on one slice of bread for each sandwich. Spread a thin layer of the fig jam on one slice of bread for each sandwich. Place one slice of ham on top of the cheese. Top each with the fig covered bread slices. Heat a 12" cast-iron skillet over medium-low heat.

Add sandwiches to skillet and cook, flipping once with a metal spatula, until golden brown and crusty on both sides, 18–20 minutes. Transfer sandwiches to a cutting board and slice in half with a knife. Serve warm.

Bean Dip

This is a recipe that my mom made all the time when I was growing up. She actually made up this recipe on her own after trying many different recipes. This is always a great appetizer for a party or even just a nice and easy dinner!

What you need:

2-3 14oz. cans Spicy Jalapeno Rosarita Refried Beans

2-3 Cans diced green chili peppers

1 8oz. package of cream cheese

1/2 cup sour cream

1/2 onion, diced

Cilantro, chopped

Cheddar Cheese, shredded

Mix all ingredients well in a large mixing bowl. I typically put almost all the cilantro in and probably a cup or more of cheese (it depends on what you like). Pour bean dip into a 9 x 13 inch pan. Cover the top of the bean dip with more cheese (as much as you would like). Bake at 350 degrees for 45 minutes. Serve with chips!