So in my last post I mentioned that I was going to deep fry a turkey. Well folks, that didn’t work out as planned. When I got my little turkey breast home I realized that it was still too big to fit in the deep fryer, but no worries because it turns out that I picked a turkey breast that was a fully cooked slow roasted young turkey breast. All I had to do was reheat and then put the glazing on top and cook for a little while longer. Everyone said that they enjoyed it! It turned out to be a fun evening. I love cooking and entertaining. I don’t do it that often, but that just makes me appreciate the times that I do get to do it. Besides I probably wouldn’t enjoy it as much if I had to do it all the time anyway. Below is one of my recipes, more like kraftfoods.com’s recipes, that was a big hit:
Cheesy Potato Cups
Prep Time:1 hr 15 min Total Time:1 hr 45 min Makes:12 servings
6 large baking potatoes (4-3/4 lb.)
1/3 cup butter or margarine
3 Tbsp. milk
1 pkg. (8 oz.) KRAFT Cheddar Cheese, cut into 1-inch cubes
2 Tbsp. OSCAR MAYER Real Bacon Bits
12 broccoli florets, blanched, drained
PREHEAT oven to 350°F. Pierce potatoes with fork. Bake 1 hour. Let stand 5 min. Cut potatoes in half crosswise; scoop out centers, leaving 1/8-inch-thick shells.
PLACE potatoes in large bowl. Add butter and milk; beat with electric mixer on medium speed until fluffy. (If potatoes are dry, beat in small amount of additional milk.) Spoon evenly into shells; lightly press 1 cheese cube in center of each potato. Place potatoes in muffin pan.
BAKE 30 min. or until heated through. Sprinkle each with 1/2 tsp. bacon bits. Top with broccoli.
Hope you enjoy this recipe as much as my guests did! What is one of your favorite recipes?