Rocco Potatoes

Hello!! Hello!!

This weekend I was a ladies weekend. By ladies I mean me + Penny. It was great.

Yesterday during my house cleaning extravaganza [yes,it is more fun if you give your chores a fun title] I baked brownies.

I LOVE the NAME of these brownies. Brilliant.

And I LOVE the SIMPLICITY —TWO INGREDIENTS!!!!!!

This is the first time I’ve made them with greek yogurt.

Didn’t work.

Had to add a splash of milk.

And then it looked a hot mess —but seemed about the right consistency.

Brownies are not complete without toppings.

If I would have had pretzels I would have added pretzels to this mix.

I LOVE BROWNIES + PRETZELS MIXED TOGETHER!!!!

Into the oven it goes.. fingers crossed.

Ta da!! I win!!

I ate a brownie for breakfast + now I turn them over to the boys for football night.

[I will literally be escaping to a different state to avoid this event. Oh and to go to the dentist.]

Moving right along to bigger + better things.

ROCCO POTATOES!!

Why are they called Rocco potatoes? Because my friend with the last name of Rocco introduced me to them + I am OBSESSED.

Simply scrub the hell out of your potatoes [I chose organic so I could feel slightly better about the quality of skin]

Slice your potatoes thinly + evenly.

Top with 1/4 T butter + S + P.

Turn foil into a nice little pouch.

Grill on medium for approximately 20 minutes.

Crispy on the outside.

Perfect on the inside.

I am secretly related to Paula Deen —So I added a dollop of butter spread once they were off of the grill just to make them even more delicious.

Run. Shower. Pack. Gym. Drive. Dinner with Jim + Yvette!!

Adios!

B+B