WARNING! This is not a low fat meal, but it's YUMMY!!
The commissary had their case-lot sale this week which meant I was able to pick up some of the yummiest steaks. They are little Bacon wrapped filets, and they are delicious!! We grilled them (in the rain, I am still not used to this weather.) This was the easy part! I decided to make Corey's favorite side dishes... Twice Baked Potatoes, and Corn Pudding.To make the twice baked potatoes you need to plan ahead. Bake your potatoes as you normally would, but remember some of them may fall apart when you are hollowing them out, so it is a good idea to bake a few extra. Unwrap them from the foil and let them cool completely.
Preheat oven to 350
Cut potatoes in half and hollow them out, making little bowls. Put insides in a bowl
Add a bit of milk, (about 1/4 cup)
1 cup sour cream
1 cup shredded cheese
1/2 cup bacon bits
If your mixture seems a little too dry add a little more milk, and do not over mix, this will make your filling sticky and gooey.
Mash all ingredients in with potatoes. Leave them a little chunky.
Fill your skins so they are heaping
Place in baking dish and sprinkle with more cheese.
Bake for 25-30 mins making sure cheese is melted, and they are warm all the way through.
Corn Pudding
This is one of Corey's Grandma Matsons recipe. She was a military wife, and spent many years following her sweetheart from base to base. She picked this recipe up in Kentucky. Grandma passed away this past February and so this dish is a little sentimental to our family.
Preheat oven to 350
Mix in bowl
2 eggs beaten
1/2 c sugar
1/3 c flour
3 Tbs butter
1 tsp salt
2 1/2 c milk
Put 2 cups frozen corn in a 9x9 baking dish. Pour mixture over the corn and mix gently with a fork.
Cook for one hour or until the top is a golden brown and the consistancy is that of a thick pudding. Check halfway through and mix with a fork making sure you scrape the bottom and corners because the flour settles in clumps.
Enjoy!
Lexy Reigh
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