hhgregg FINE LINES

Just when you thought entertaining season was behind you, here we are with the AFC Division playoff game: Indianapolis versus Baltimore. Quality problem.

If you are not fortunate enough to have a ticket to this Saturday's sold out game at Lucas Oil Stadium, you'll want to invite family and friends to come to watch the game. With a Fine Lines kitchen and these quick recipes, an impromptu game party is simple.

Oven Fried Potato Skins
Serves: 10
Compliments of Thermador, one of the Fine Lines brands of exceptional kitchen appliances

Leslie's Notes: Potato skins made easy without deep frying. Easy to eat and delicious. You can drop the raw, prepared potatoes into ice water to prevent discoloration several hours before the party. Thoroughly pat dry with paper towels before proceeding with dipping and baking.

Ingredients
4 large russet potatoes, baked and slightly cooled
4Tbsp butter or margarine, melted
2 Tbsp. olive oil
3 cloves garlic, finely minced
½ tsp. black pepper
½ tsp. dried rosemary
½ tsp. salt
½ cup chopped fresh parsley
sour cream as desired

Preheat convection oven to 400°F; regular oven to 425°F.
Cut baked potatoes into quarters lengthwise. Carefully scoop out potato to within 1/4 inch of the skin. In a small bowl, combine melted butter, olive oil, garlic, pepper, rosemary and salt. Dip the skins in the mixture and place on pan.

Bake in preheated oven on 15 x 10 x 1-inch baking pan until golden brown and crispy, approximately 15-20 minutes for convection and traditional oven.

Sprinkle with parsley and serve with sour cream.

Classic Chocolate Brownies
Makes 16
Compliments of Thermador, one of the Fine Lines brands of exceptional kitchen appliances

Leslie's Notes: A delicious halftime or after the game celebration treat. Perfect for this occasion: No utensils required, but put out plenty of napkins.

Ingredients
4 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter
1 1/4 cups sugar
1 teaspoon salt
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 400°F. Line the bottom and sides of the 9 x 12-inch baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Place the chocolate and butter in a medium heatproof bowl set in a wide skillet of barely simmering water. Stir until the chocolate is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it to test. Remove the bowl from the skillet.

Note from Leslie: Alternately, you may microwave on high for about a minute. Remove from the microwave before the chocolate has completely melted and stir. The residual heat will complete the melting process.

Stir in the sugar, vanilla, and salt with a wooden spoon. Add the eggs one at a time, stirring until the first one is blended in before adding the next. Stir in the flour and beat with a wooden spoon or rubber spatula until the batter is smooth, glossy, and beginning to come away from the sides of the bowl, 2 to 3 minutes. Stir in the nuts, (optional). Scrape the batter into the lined pan and smooth to even it. Bake for 20 minutes, or until the brownies just begin to pull away from the sides of the pan. The surface of the brownies will look dry but a toothpick inserted in the center will come out very gooey.

Meanwhile, prepare an ice bath: Fill a roasting pan or large baking pan with ice cubes and about 3/4 inch of water. When the brownies are ready, remove the pan from the oven and immediately set it in the ice bath. Take care not to splash water on the brownies. Let the brownies cool. Remove the pan from the ice bath, lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. (The brownies can be stored, airtight, for 2 to 3 days.)