They may not travel well but they reheat great.
You will need:
2 cups four cheese blended (shredded)
Fry batter of your choice. (I used a beer batter)
Wash and peel the potatoes.
Cut a one inch top off the top like the photo above.
Hollow out the potato leaving a 1/2 inch wall around the outside of the potato.
Stuff with shredded or chunk cheese.
Use toothpicks to hold the top on the potato in place.
Fry in hot oil until they start to turn golden brown.
Remove from heat and coat in batter.
Leaving toothpicks in.
Fry again until coating turns brown and crispy.
Let cook for 5 minutes for the cheese to thicken.
Remove toothpicks. Serve.
You will need:
3/4 cup brown sugar
3/4 cup white sugar
3 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup butter, melted
2 eggs, beaten
1 cup milk
1 cup chopped cranberries
1 cup chopped, peeled apple
1/2 cup chopped raisins
3/4 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
Use a bread pan if desired.
In a large bowl, stir together the brown sugar, white sugar, flour, baking soda, salt, cinnamon, nutmeg and ginger.
Add the melted butter, milk and eggs, mix until smooth.
Stir in the cranberries, apple, raisins, and walnuts.
Spoon the batter into the prepared muffin pans 3/4 full.
Bake for 15 to 20 minutes in the preheated oven or until a knife inserted into a muffin comes out clean.
1 head iceberg lettuce or romaine lettuce leaves (I used 4 leaves)
2 tablespoon soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon sugar
1 garlic clove, minced
2 green onions, chopped (1/4 cup chopped onions)
1 lb meat from chicken breasts or sliced white chicken meat
1 red or green pepper, seeded and diced
1 can water chestnuts, rinsed in warm running water and chopped (I’m not a fan so I omitted)
1 stalk celery, diced
2 teaspoon flour mixed with 4 tablespoons water
Wash the lettuce, dry, and separate the leaves. Set aside.
Mix together the sauce ingredients.
Heat the olive oil in a non-stick frying pan on high heat.
Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic.
Add the chicken and cook until the chicken is browned.
Remove the chicken from the pan and set aside.
Add the sauce ingredients and cook at medium heat, Give the flour/water mixture a quick re-stir and add to the sauce, stirring to thicken. (I use a whisk)
Add the pepper, water chestnuts, and celery to the frying pan.
Add the chicken back into the skillet. Cook for 2 – 3 more minutes, stirring, to heat through and finish cooking the chicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle.
The lettuce wraps are designed to be eaten “taco-style,” with the lettuce/chicken mixture folded into a package. I tucked in the bottom of the wrap like a burrito. My dinner plates are small so two lettuce wraps took up the whole plate.
Spoon some white rice if you feel so inclined or serve it on the side.
This is another fun food for a Hallow’s End Party!