Well, my Mom and I do like to cook together. While they were at church this morning I made lunch. We just had some frozen coconut shrimp (not worth the fat grams really), brussel sprouts (always a winner), and Potatoes Max - something I did up real quick.
Preheat oven to 405 (or somewhere around there). Line your cooking pan with aluminum foil to make for easy cleaning).
2 large baking pototoes (skin on, thinly sliced)
1 onion (thinly sliced in rings)
5 strips of bacon already cooked
Grated monterey jack cheese
Lay sliced potatoes on pan in single layer (or slightly overlapped). Sprinkle with salt and pepper then drizzle with olive oil. Cook for about 25 minutes. Then lay onions on top and cook for another 10 minutes or until onions are slightly browned. Top with bacon and cheese and turn up heat to 450 for 5 minutes to broil the cheese. Serve immediately.
Then for dessert, we made some of Mark Tachmann's (411 in Chapel Hill) Crispy Chocolate Cake (which I will call chocolate footballs) - you know because you played football with those triangle folded pieces of paper when you were waiting for church or a family picnic to star - where you flicked it across the table and held up your hands in the shape of the goal posts (don't deny it).
5 sheets of phyllo dough
1/2 stick butter (and a brush)
6 pieces of chocolate cake cut in small squares (about 2x2)
1/4 cup chocolate chips
Roll out each piece of phyllo dough, one at a time, brushing with butter, sprinkle powdered sugar, do another one -stacking them on top of each other. Then cut a 3 inch slice, put a little bit of chocolate chips down on the low end (closest to you), then top with a piece of cake, then fold up (like you would a paper football or a flag). Make sure the seam is on the bottom.
Bake at 375 for about 11-13 minutes or until golden brown (our's took a little longer I think).
MG - they were so good - you definitely gotta make them (because I know you liked them that night as well).