This recipe can easily be done in the oven or on the grill.
2 large baking potatoes
1/3 c barbeque sauce
1/2 c shredded cheddar cheese
6 bacon strips, cooked and crumbled (or feel free to use bacon bits)
1/2 c sour cream
3 green onions, thinly sliced
Scrub and pierce potatoes. Bake at 375 for 45 min or until almost tender. When cool enough to handle, cut each potato widthwise into 1/2 in slices. Place on a greased baking sheet. Brush with the barbeque sauce; sprinkle with the cheese and bacon. Bake for 8-10 minutes or until potatoes are tender and cheese is melted. Top with sour cream and green onions.
It’s late night you want something sweet but really don’t want to have to leave the house? Well here’s a recipe to help that midnight attack with ingredients that you probably already have in the house.
MARS MUNCH BAR
2 c SALTED DRY-ROASTED PEANUTS
1 STICK BUTTER (1/2C)
1/2 C GRANULATED SUGAR
1/4 C LIGHT CORN SYRUP
Spread the peanuts out on a nonstick baking sheet and heat them up in the oven set on 300 degrees. This will warm up the peanuts so that they don’t cool the candy to quickly when added later. There’s no need to preheat the oven.
Melt the butter in a medium saucepan over medium-low heat
Add the sugar and the corn syrup and simmer; stirring occasionally. Put a candy thermometer in the mixture and watch it closely
When the mixture reaches 300 degrees add the peanuts and stir well until all the peanuts are coated with candy. Pour the candy onto the warm baking sheet and spread it flat. When the candy cools, break it into chunks and store it in a covered container
MAKES 12 1.5 OZ CANDY BARS