Hassleback Potato

2 Russet baking potatoes
Olive Oil
butter
Black pepper
thinly sliced garlic

After washing potatoes, rub potatoes with  olive oil, just to moisten skin. Take a sharp knife, and very carefully cut thin slices about 1/8" thick, along the tops of the potatoes, about two thirds to three quarters of the way down. Be careful not to slice all the way to the bottom. Slide a garlic slice or two into a couple of the slits of each potato. Season potato with pepper, smear potato with butter.
Bake in 350 oven until fork tender.

I really love these potatoes. So easy and toppings are endless.

Decisions, decisions....

Early in the week, after a melt-down over what to make for dinner. Vegan Sloppy Joes happened.
And now what to do with the leftovers...

Genius!

Vegan/Lazy Sloppy Joes

1-2 cups Brown lentils cooked according to package
1 (14 oz) can of Manwich sloppy joe sauce; or make your very own.

After lentils are cooked to perfection, add sloppy joe sauce, heat thru and serve as desired.

------------------ Soundtrak of the Day ------------- 

Janet Jackson - Nasty

Cheesecake...
a great segway into the next phase of food for Moi 
As summer comes to a close on the calendar, but not in weather...

Grapefruit Curd Swirl Cheesecake with Gingersnap crust

**Grapefruit Curd I am not a fan of, just wanted to try it, for kicks.

Gingersnap Crust

16oz gingersnap cookies

1/4 c melted butter

** Process cookies in food processor to crumbs, drizzle in melted butter until crumbs are moistened

Cheesecake - 8in square pan

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 c  sugar

1/2 tsp.  vanilla

2 eggs

* Cream cheese and sugar in stand mixer until smooth, add eggs one at a time; scrape bowl periodically to ensure all ingredients are incorporated. Pour batter over prepared crust

** Swirl in curd, jam or any topping: I use Grapefruit Curd

*** Bake in a 325 oven for 40 mins or until cake is set.

------------------ Soundtrak of the Day ------------- 

Lucy Pearl - Dance Tonight