Jacket Potatoes with Bacon and Mushroom Sauce

Here is another family favorite. It is originally a recipe by Paula Deen on the Food Network, but I have changed the recipe to suit our families tastes. I have listed the ingredients as it appears in the original recipe and put brackets around ingredients I have omitted- or added

Jacket Potatoes with Bacon, Mushrooms and Peppercorn Sauce
Paula Deen Food Network, Serves 4
4 baking potatoes (I buy the huge ones- the size of Texas or at the very least a large Island Nation)
12 oz bacon, cut up into small pieces
8 oz sliced mushrooms
1/4 cup brandy
(1 Tbsp. green peppercorns, drenched in cold water)-omitted
1 cup cream (I use Heavy Whipping Cream)
Salt and pepper
Butter for topping
(I also use Parmesan cheese for topping, but that is not in the original)

Preheat oven to 400 F Prepare potatoes by washing them, sprinkling them with Kosher salt, and poking with a fork. Bake until soft about 1 hour.

Sauce: Saute bacon, ( I drain off the fat), add mushrooms and cook until golden brown. Pour brandy first into a measuring cup (DO NOT POUR DIRECTLY FROM THE BOTTLE) and then into the pan and carefully ignite with a long match ( WORD TO THE WISE: the flame kicks up pretty high-12 - 18 inches even, so remove it from the cook top and hold away from things like the Microwave, your eye brows, hair... but don't worry it will slowly burn down and go out!) After the alcohol burns off and the flame has died, stir in the peppercorns if desired. Stir in the cream and heat through without boiling it. Salt and pepper to taste .

Cut open the baked potatoes and top each with butter, then cover with sauce and sprinkle with Parmesan Cheese.

Enjoy

Pictures of Preparation:


I start by cooking about half the bacon and set those aside after they crisp. Drain off all the fat and then cook the remaining bacon until they start to "sweat".










Add the mushrooms as the second batch of bacon cooks.



Carefully add in the brandy -- remember to pour from a different container and not straight from the bottle. Ignite with a long match and pull away from the stove top to prevent burning your microwave or cabinets. Keep clear of the flame until it dies down. My husband was alarmed when this happened, and was ready to spring into action like the hero that he is! :-) I assured him this was expected! You might be nice enough to tell your family in advance before you have extingishing foam in your dinner! :-)






Add in the cream and heat through over low heat.












Heat through stirring occasionally.









Cut your baked potatoes lengthwise and top with butter.
The potatoes really are the size of Texas as you can see. You really could make smaller potatoes, we just like a good snack later on. But it is a great way to stretch your dollar, one potato could easily serve two!





Serve the sauce over the baked potato.

Enjoy!

Pepperoni Calzones

Start with your favorite Pizza Dough Recipe. If you don't have one, see below for my recipe.







Let dough rise for about 20 minutes.








Divide into 6 equal parts (Yes, I can count. :) 5 are pictured here because one is on the board rolled out)







Roll the dough out into a 6 inch circle. Flour the dough a little to keep the dough from sticking to the board.







Spread your favorite Tomato Sauce (I used Hunt's Spaghetti Sauce) which has nice seasonings in the sauce -- or use plain tomato sauce and add seasonings such as garlic, basil, oregano, and pepper





Top the sauce with sliced canned mushrooms and sliced black peppers (or your favorite toppings)







Top with a thin layer of pepperoni slices (or you could use cooked crumbled sausage if you wish)







Top with about 1/4 cup shredded Mozzarella cheese








Fold dough over and pinch sides to seal the crust








Carefully transfer to a baking pan, or pizza stone.

Let rest for 15 minutes.






Whisk an egg to brush the tops just before putting in the oven








Brush tops with eggwash.
I sometimes sprinkle the dough with oregano and Parmesan cheese before baking -- feel free to play with the recipe. It makes it more fun.







Bake at 375 F for 20-25 minutes until golden brown.

Serve with extra heated Tomato sauce.






Pepperoni Calzone Recipe
Serves 6

Dough
1 package Yeast, Active Dry
1 cup Water -- warm
1 Tbsp Sugar
2 Tbsp Oil
1 tsp Salt
3 cups Flour

Toppings:
8 ounces Tomato Sauce
4 ounces Mushrooms, Canned -- stems and pieces
1 tsp Basil, Dried
1 tsp Oregano
1 clove Garlic -- crushed
4 ounces Olives, Ripe -- sliced
8 ounces Pepperoni -- I like Hormel mild
1 small Green Bell Pepper -- chopped (optional)
1 - 1 1/2 cups Cheese, Mozzarella -- shredded
1 large Egg -- beaten

Instructions

Dough preparation:

Disolve yeast in warm water. Add sugar, oil, salt and 1 cup of flour. Mix together well. Add flour ½ cup at a time to make a nice dough. Knead the dough until smooth and elastic. Put in a greased bowl and cover; allow to rise about 20 minutes. Divide into six equal portions and roll out into 6 to 7-inch circle on a lightly floured board.

Mix tomato sauce, mushrooms, basil, oregano, garlic, and olives together and spread over half of each circle within one inch of the edge. Top with pepperoni, green peppers and cheese. Carefully fold dough over filling and pinch edges to seal securely. Place on a greased cookie sheet and allow to rest about 15 minutes.Brush with beaten egg to give dough a nice sheen. Bake in 375° F oven for 20-25 minutes. Enjoy!