Baked Bacon

Bacon, as much as desired

1.  Place bacon in a single layer on a cookie sheet lined with parchment paper.  Make sure the bacon doesn't overlap.

2.  Bake at 400℉ for 15-18 minutes or until bacon is desired doneness, rotating pan once.
Transfer strips to a paper towel to drain.

Twice Baked Potato Casserole

7 Medium Red Potatoes, baked

1/4 tsp. salt

1/4 tsp. pepper

1 lb. bacon, cooked and crumbled 

3 cups sour cream

2 cups mozzarella cheese, shredded

2 cups cheddar cheese, shredded

3 green onions, thinly sliced

1.  Cut baked potatoes into 1 inch cubes. Place half in a greased 13 x 9 baking dish. *

2.  Sprinkle with half the salt, pepper and bacon.  Top with half the sour cream and then the cheeses. Repeat layers. *

3.  Bake uncovered at 350° for 20-25minutes or until cheeses are melted. Sprinkle with the sliced onion.

*you can also combine potatoes and sour cream and stir together so sour cream is evenly distributed then layer.

 

From Just A Pinch 

Biscoff Rice Krispie Treats

10.5 oz bag of mini marshmallows
2 TBS butter or margarine
1/2 cup Biscoff Spread
6 cups rice krispie cereal

1. Melt marshmallows and butter together until melted add Biscoff Spread and stir to combine.  Add cereal and stir well until all cereal is evenly coated.

2.  Spread in a greased 9x13 inch pan.  When cool cut in squares. 

Andes Mint Chunk Cookies

1/2 cup salted butter, softened
3/4 cup dark brown sugar
1/2 cup white sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 pkg (10 oz) Andes Creme de Menthe Baking chips
2-2/3 cups sifted flour

1.  Cream butter, sugars, baking soda, baking powder, vanilla, and eggs until mixed.

2.  Stir in Andes Baking Chips and then flour.  Chill approximately one hour in refrigerator.

3.  Form in balls and slightly flatten.  Bake at 350℉ for 8-10 minutes.  Cool on pan 2 minutes before removing.

Yield about 4 dozen cookies

From the back of the bag of the Andes Creme de Menthe Chips

Cinnamon Caramel Popcorn with Pecans and White Chocolate

1/2 cup unpopped popcorn (about 12 cups popped)
1 cup roughly chopped pecans, optional
1 cup brown sugar
3/4 tsp. cinnamon
1/4 cup light corn syrup (or honey makes a good substitution)
1 stick real butter (1/2 cup)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark or white chocolate chips

1.  Pop the popcorn and put it in a large bowl.  Add pecans.  Set aside.

2.  In a 2 quart microwave safe bowl mix the brown sugar and cinnamon together.  Stir well.

3.  Cut butter into pieces and place on top of brown sugar, cinnamon mixture.  Pour corn syrup (or honey) on top of the butter.  

4.  Microwave on high for 30 seconds to soften the butter and stir together.  Return to microwave and microwave for 2 minutes.  Remove and stir then return to microwave for 2 more minutes.

5.  Add vanilla and baking soda and stir well.  (It will foam and bubble)

6.  Pour over popcorn and pecans and stir to coat evenly. 

7.  Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in 250℉ oven and bake for 30 minutes, stirring every 10 minutes.*

8.  When it’s done, give it a final stir and let it cool off for a bit while you melt your almond bark (just put it in the microwave according to the package directions) Spread your caramel corn on a clean piece of parchment, waxed paper, or foil.

9.  Drizzle the melted almond bark over the popcorn mixture.  (I melt it in a ziploc bag and snip a corner off to drizzle.)

10.  When it’s hardened break into chunks.

*I skip the baking because I don't want it that hardened

From Our Best Bites

Hot Chocolate Popcorn

1/2 cup unpopped popcorn (about 12 cups popped)
14 oz. white candy melting disks or almond bark or white chocolate chips
2 cups mini marshmallows
1/2 cup hot chocolate mix (powder)
4 oz. milk chocolate

1.  Pop the popcorn in an air popper.  Place in a large bowl.  Add marshmallow and stir.

2.  Melt white chocolate.  (I used the microwave.)  Pour over popcorn and marshmallows and stir to coat completely.  Immediately sprinkle hot chocolate powder on popcorn and stir to mix evenly.

3.  Pour popcorn onto waxed paper lined counter.

4.  Melt milk chocolate and drizzle over popcorn.   Let chocolate set.  Store in covered container.

From Cookies and Cups

Crepes and Filling

Crepes

1 cup milk

1 cup flour

1/2 cup water

1/2 cup melted butter

1 pinch salt

1 TBS sugar

4 beaten egg whites

 Crepe Filling:

2/3 cup sugar

1/4 cup cornstarch

1/2 tsp. salt

3 cups  milk

4 egg yolks, slightly beaten

2 TBS butter

1 TBS plus 1 tsp. vanilla

1.  To Make Crepe Filling:  In a saucepan mix together sugar and cornstarch.  Add salt and milk.  Add egg yolks, butter and vanilla.  Heat and stir together until mixture thickens.  Remove from heat and set aside to cool until crepes are ready. (Or make earlier and refrigerate until ready to use.  Cover with a piece of waxed paper layed right on mixture so it doesn't get a skin on it.)

2.  To Make Crepes:  Mix together the milk, flour, water, melted butter, salt, and sugar.  Fold in beaten egg whites.   Cook in a hot skillet.  (I sprayed my skillet with nonstick cooking spray.)  Pour a small amount of batter and tilt pan to spread out. Flip over after crepe is lightly browned on one side to cook other.  (I got about 10 crepes.)

3.  Serve crepes with filling inside topped with slices of fruit.  Top with whipped cream and more fruit if desired.

From Jodi Y.

Caramel Sticky Buns

1 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup butter or margarine
1 cup coarsely chopped pecans, optional
20 frozen roll dough (like Rhodes)

1.  In a saucepan, combine the brown sugar, corn syrup, and butter; cook and stir until sugar is dissolved.  Add the pecans if using.  Pour into a greased 9x13x2 inch baking pan.

2.  Top with frozen roll dough.  Let raise for about 5 hours (or overnight if desired).  When rolls have raised bake at 350℉ for about 20 minutes until rolls are browned and cooked through.  Invert onto a serving platter or cookie sheet and serve warm.

Peppermint Bark

2 lbs. white chocolate
2 big sticks peppermint candy canes, crushed
3/4 tsp. peppermint extract

1.  Melt chocolate in a double boiler.

2.  Add crushed candy cane and peppermint extract.

3.  Line a cookie sheet with wax paper and spread chocolate mixture onto wax paper.  Chill until chocolate is set.

4.  Break into pieces

From Jane J.

Cookies and Cream Caramel Popcorn

8 quarts popped popcorn

2 cups brown sugar
1/2 cup light corn syrup
1 cup butter
1/2 tsp. baking soda
dash salt
pinch cream of tartar
1 tsp. vanilla

20 Oreos coarsely chopped
1 (12 oz) pkg. white chocolate chips

 1. Put popped popcorn in a large bowl. Set aside.

2. In heavy saucepan mix brown sugar, corn syrup, and butter together. Bring to a boil. Boil for 5 minutes. Stirring constantly.

3. Remove from heat and stir in baking soda, salt, cream of tartar, and vanilla. Stir until foamy.

4. Pour caramel mixture over popcorn and stir gently until well coated. Pour on waxed paper and let cool.

5. When popcorn has cooled completely put it back in large bowl.  Add crushed Oreos and lightly stir.

6.  Melt white chocolate chips and pour over popcorn mixture.  Stir gently to evenly distribute white chocolate.  Let cool and set up before serving.