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.

Easy Cheesesteak Sandwiches

1 lb roast beef deli meat thinly sliced
1 (8 oz) package cream cheese, cut in cubes
green pepper, thinly sliced
onion, thinly sliced
mushrooms, sliced (optional)
hoagie rolls

1.  In a large skillet saute green peppers, onions, and mushrooms until desired level of doneness.  Add roast beef slices and cream cheese.  Heat until cream cheese is melted and everything is hot.

2.  Serve on toasted hoagie rolls with slices of cheese if desired.

From Gina F.

Orange Muffins with Orange Glaze

1- 3/4 cup flour

2/3 cup sugar

1 TBS. baking powder

1/2 tsp. salt

1 cube butter, melted (1/2 cup)

1 cup sour cream

1 egg

1/4 cup orange juice

Glaze:

1- 1/2 cup powdered sugar

1/4 cup orange juice

1.  Preheat oven to 400℉.  Line muffin tins with paper liner and lightly spray liners with nonstick cooking spray.  (I got 18 muffins).

2.  Combine dry ingredients together. In another bowl combine butter, sour cream, egg and orange juice. Whisk together and pour over dry ingredient. Stir until mixture is combined and moistened. Scoop batter into each cup. Bake for 13-16 minutes or until done. Cool for 7 minutes before adding glaze.

3.  To make glaze: Combine powdered sugar and orange juice. Whisk until smooth. Pour over warm muffins.

*If you want more orange flavor add a little orange zest to muffins.

From Better Than Burgers

Pumpkin Swirl Cheesecake Cupcakes

For the Crust:
7 graham cracker sheets (or equivalent in gingersnaps)
1/2 tsp ground cinnamon
2 TBS sugar
4 TBS butter, melted

For the cheesecake:
16 ounces cream cheese, softened
2/3 cup sugar
2 tsp. pure vanilla extract
2 large eggs
1/2 cup sour cream

For the pumpkin swirl:
1/3 cup pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/8 tsp. ground allspice
2 TBS flour

1.  Preheat oven to 300℉. Line a 12-cup muffin pan with cupcake liners (double them up if using paper liners).

2.  To make the crust: Grind or crush up the graham cracker sheets into fine crumbs. Place the graham cracker crumbs in a bowl, and stir in the ground cinnamon and sugar. Add the melted butter and mix until the crumbs are evenly moistened.

3.  Put about one tablespoon of the graham cracker crumb mixture in the bottom of each cupcake liner. Press down the crumbs with your hand. Set aside.

4.  To make the cheesecake: in the bowl of a stand mixer fitted with the paddle attachment mix the softened cream cheese on medium-high speed for about 3 minutes. The cream cheese should be smooth without any lumps. Add in the sugar and vanilla. Mix until just combined.

5.  Turn the mixer to low speed and add the eggs, one at a time, mixing until completely incorporated. Use a spatula to scrap down the sides of the bowl and fully incorporate the ingredients. Add the sour cream and beat until the cheesecake mixture is smooth.

6.  To make the pumpkin swirl: in a medium bowl mix together the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, ground allspice, and flour. Add 2/3 cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until the two batters are completely combined and there are no lumps.

7.  Divide half the plain cheesecake batter evenly between the muffins tins. Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter. Each cupcake liner should be filled almost to the top. Place three 1/4 teaspoon dots of pumpkin batter onto each of the cheesecakes. Use a toothpick or knife to swirl the batter into a pretty design.

8.  Bake for 27-30 minutes, rotating the pan half way through the baking time. Once the cheesecakes are done baking, cool them completely in the refrigerator overnight (keep them in the cupcake baking pan).

From SarahCupcake

Ice Cream Sandwich Cake

24 Ice Cream Sandwiches
1 (8 oz) container of Cool Whip
Oreos, Reese PB Cups or desired candy
Hot Fudge, Chocolate  or Caramel Sauce

1.  Line the bottom of a 9x13 inch pan with half the ice cream sandwiches.   Spread half the cool whip on the ice cream sandwiches.  Drizzle with hot fudge sauce or caramel sauce. 

2.  Line top with remaining ice cream sandwiches.  Top with remaining cool whip topping.  Spread evenly. Drizzle with more hot fudge or caramel sauce and top with Oreo cookie pieces or chopped candy pieces.

3.  Freeze until firm.  Cut in squares to serve.

From Betty E.

Rolo Brownie Bites with Carmel Frosting

1 (18.5 oz. box) brownie mix (plus necessary eggs, oil & water per package instructions - or your favorite homemade recipe)

24 Rolo candies (can use Ferrero Rocher if desired)

4 TBS butter, softened

4 oz. cream cheese, softened

2-3 TBS caramel sauce 

1 cup confectioners sugar

1.  Remove all wrappers from the candies.  Pre-heat oven to 325℉.  Grease a mini-muffin tin with cooking spray.

2.  Prepare brownies according to package directions. Fill each muffin cup approximately 3/4 full with batter.  Bake for 12-15 minutes or until a toothpick inserted comes out clean.  Remove from oven and immediately press a Rolo into the center of each brownie bite.  Cool for a couple of minutes in the tin then carefully remove the brownie bites from the pan to a cooking rack.  Allow to cool completely.

3.  Make the frosting by beating the butter and cream cheese together until smooth.  Add the caramel sauce and blend.  Add the confectioners sugar and beat until creamy and smooth.  If desired use a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite or spread.  If desired chill in the refrigerator to set the frosting before serving.

Makes 24 Bite-sized brownies

From Cooking with Chopin

Low Calorie Banana Pancakes

2 eggs
1 ripe banana, smashed well
dash of cinnamon, optional
1 tsp. vanilla, optional

1.  Mix all together until well blended.  Make sure your banana is all smashed and mixed in.  Spray a skillet with nonstick cooking spray.  Cook as you would pancakes or make a crepe if preferred.  Serve with fresh fruit.

Batch is under 250 calories with almost 14 g of protein.

From Blogilates

Mint Cream Cheese Brownies

Brownies:
8 eggs
2 cups butter, melted
4 cups sugar
3 cups flour
1/2 cup cocoa
4 tsp. vanilla
2 pinch salt

Mint Topping:
8 oz. cream cheese
1/2 cup heavy cream or milk
1 tsp. mint extract
1 lb. powdered sugar

Frosting:
1/2 cup butter, melted
1/4 cup cocoa
1 lb. powdered sugar
1/4 cup heavy cream or milk
1 dash salt

1.  To make the brownies:  Mix cocoa, sugar, and melted butter.  (Don't use an electric mixer just use a wooden spoon or they are pretty flat.)

2.  Add eggs 1 at a time and beat well after each addition.

3.  Add salt, flour, and vanilla. Pour into a greased cookie sheet 12x17 inch. Bake at 350 for 25 to 30 minutes.  Let cool completely.

4.  Make the mint topping:  Mix the cream cheese, cream, mint extract, and powdered sugar together until smooth. Spread on the cooled brownies. Put in freezer until mint layer has firmed up.

5.  Make the frosting:  Mix the butter and cocoa together.  Add the powdered sugar, salt and cream mix until smooth. Spread the chocolate frosting on the mint layer.

From Jane J.

Parmesan Chicken Bake

6 chicken breasts
1 cup light mayonnaise or greek yogurt (or 1/2 of each)
1/2 cup fresh parmesan cheese, plus more for topping
1-1/2 tsp. seasoning salt
1/2 tsp. pepper
1 tsp. garlic powder

1.  Preheat oven to 375℉.  Spray a 9x13 inch glass pan with nonstick cooking spray.  Lay the chicken in the pan.

2.  Mix together the mayonnaise, parmesan cheese, salt, pepper, and garlic powder.  Spread evenly over each piece of chicken.  Be sure to cover all the exposed chicken so it doesn't dry out.  Sprinkle with more fresh parmesan.

3.  Bake for 45 minutes.

Reheats well in the microwave.

From My Kitchen Escapades

Oreo Truffle Brownies

 

a 9x13 inch pan of your favorite brownies.  (I used these)

26 Oreo cookies

1 (8 oz) package cream cheese, softened (regular or lite)

4 oz. white chocolate or white almond bark

1.  Make brownies and let cool completely.  

2.  Crush the Oreo cookies completely.  Add softened cream cheese and mix until completely incorporated.  (Use a hand mixer if desired) Spread over cooled brownies.  

3.  Melt white chocolate and drizzle over brownies or drizzle over individual brownies if you want a little fancier presentation.  Chill brownies in fridge about 10-20 minute until chocolate is set.  Store in refrigerator.

From Mel's Kitchen Cafe 

Chocolate Pumpkin Muffins (2 ingredient)

1 Devil's Food Cake Mix (or use spice or white)
1 (15 oz) can pumpkin puree
Chocolate chips, optional

1.  Preheat oven to 350℉.  Line or grease 18 muffin cups.

2.  Mix together cake mix and pumpkin until well combined.  Add chocolate chips if using.

3.  Divide dough among muffin cups.  Bake for 20-25 minutes.

Crockpot Ranch Pork Chops

4-6 pork chops
1 packet dry ranch seasoning
1 (10.75 oz) can cream of chicken soup (you can use 2 cans if you want more gravy)

1.  Place pork chops in a crockpot.  Add cream of chicken soup and ranch seasoning.  Cook on high for 4 hours or low for 6.  (Or use frozen pork chops and cook for a couple more hours.)

Good served over mashed potatoes, noodles, or rice.

From Picky Palate

(Bad picture, good food)

Crockpot Cube Steak and Gravy

Cube steak  (about 2-4 lbs.)
2 (10.75 ounce size) cans cream of mushroom soup
1 envelope onion soup mix (Lipton)
3/4 cup water
salt and pepper to taste

1.   Place all ingredients in a crock pot. Cook on low all day. Serve over rice or mashed potatoes or with your favorite side dishes.

 From The Post-It Place

Crockpot Loaded Baked Potato Soup

5 lbs russet potatoes, diced, NOT Peeled (yukon gold are great also)

5 TBS garlic

1 large yellow onion, chopped

64 ounces chicken broth or stock

16 ounces cream cheese

bacon, sour cream, chives, green onions or shredded cheese for garnish

1.  Combine potatoes, garlic, onion, and chicken broth in your crockpot, cook on low for 8 hours or on high for 5 hours.

2.  Add cream cheese and either purée soup in food processor or stir until melted.  (My family prefers the potatoes in chunks, not pureed). Serve warm topped with bacon, sour cream, shredded cheese & chives if desired.

From It's Whats For Dinner

6 Minute Microwave Caramels

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk 

1.  Combine all ingredients in a microwave safe bowl.

2.  Cook in microwave 6 minutes, stirring every two minutes. 

3.  Stir and pour into lightly greased dish – I used a 9x13inch pan.  It gives a thin layer. Let cool completely. 

4.  Cut, wrap in wax paper & store in air tight container. I like to cut big squares and then roll them up slightly into a log, then wrap them in wax paper. If you want it thicker, just pour into a smaller dish to cool and then cut.

From Miranda's Recipes

Beefy Rice Skillet

1 lb ground beef
1/2 tsp. salt
1/4 tsp. garlic powder
2 cups beef broth
1 (10 oz) can Ro*tel tomatoes and green chilies
1 (8 oz) can tomato sauce
2 cups frozen vegetables
1-1/2 cups instant brown rice uncooked

1.  Cook beef with salt and garlic powder in a skillet over medium-high heat until crumbled and no longer pink. Add remaining ingredients to skillet stir to combine.

2.  Bring to a boil.  Cover and reduce heat to medium- low cook five minutes or until rice is tender and mixture is desired consistency. 

Frozen Corn

30 cups corn
1 cup sugar
1/4 cup salt
5 cups water

1.  Cut corn off the cob.  Blend all ingredients in large pan and cook 10 minutes.

2.  Let cool and then put in freezer bags.  Freeze until needed or can if desired.

From Cook of the Week Cook Book

Berry Cheesecake Cupcakes

Graham Cracker Crust:
2 sleeves of graham cracker crumbs (about 18 whole crackers)
8 TBS. butter, room temperature (1 stick)
2 TBS  sugar

Cupcakes:
1-1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
12 TBS. butter, room temperature ( 1-1/2 sticks)
1 cup  + 2 TBS. sugar
1 tsp. vanilla extract
1/2 cup sour cream or plain yogurt
4 large egg whites
2 cups fresh berries (and more for garnish if desired) (raspberries, blueberries, strawberries hulled and chopped, etc)  I used frozen raspberries

Cream Cheese Frosting:
2 (8 oz.) packages of cream cheese, room temperature (16 ounces total)
16 TBS butter, room temperature (2 sticks)
3- 3/4 cup powdered sugar, sifted
1 tsp. vanilla extract
pinch of salt

1.  Preheat oven to 325 ℉ and line 24 muffin cups with cupcake liners.

2.  For the Graham Cracker Crust:  Mix graham cracker crumbs with butter using a food processor.  Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin.  Press down using fingers and bake for 3-5 minutes or until slightly browned.  Remove immediately from oven and set aside to cool.

3.  For the Cupcakes:  In a small bowl, mix together the flour, baking powder and salt. In a large bowl, cream together butter and sugar until light and fluffy and then add the vanilla and beat on a low-speed. Then add half the flour mixture until incorporated. Mix in the sour cream. Add remaining flour mixture and  mix until just blended.

4.  In a medium bowl beat the egg whites until stiff, and glossy peaks appear, about 3-4 minutes, be careful not to overbeat. Set aside.

5.  Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the berries. Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven. You can test to see if they are done by sticking a toothpick through the center, if it comes out clean they are done.

6.  For the cream cheese frosting:  In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar slowly in small batches, beating on low speed until incorporated. Once all sugar has been added, increase the speed to high and mix until light and fluffy. Refrigerate for 1 hour. When ready to serve, spread icing on cupcakes or use a pastry bag with a star tip. Garnish with fresh berries and left over graham cracker crumbs if desired and refrigerate until ready to serve.

From Tortillas and Honey

Reese's Rice Krispie Treats

1 Cup Sugar
1 Cup Corn Syrup
1  Cup Creamy Peanut Butter
4-1/2 Cup Rice Krispies
1/4 tsp. Salt
4-6 Reese's Peanut Butter Cups, chopped
1/2 cup Chocolate Chips

1.  In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Remove from heat.

2.  Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again until melted.  Wait about 1 min and add the candy, gently folding the mixture together so as to not smash up the candy. Or add some candy to mixture and put some on top after they are pressed into pan. (I put 4 Reese's in and put 2 on top)

3.  Press into a 9x9 inch greased pan or line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet like no bake cookies.  Let cool.

From Sweet Basil

Caramel Bugles

 

21 oz. of Bugles (about 1 and 1/2 Value Size Bags)

2 cups brown sugar

2 cubes butter or margarine (1 cup)

1-3/4 cup light corn syrup

1 (14 oz) can sweetened condensed milk

1.  Pour Bugles in a large bowl and set aside.

2.  In a heavy bottomed saucepan bring butter, brown sugar, and light corn syrup to a boil.  Boil together for 3 minutes stirring constantly.  Remove from heat.  

3.  Add sweetened condensed milk.  Stir to incorporate.  Put back on heat and bring to boil.  Boil together for 3 minutes stirring constantly.  

4.  Pour carmel mixture over Bugles and gently stir until all Bugles are coated.  Let cool and enjoy.  

From Annette

Churros

1 cup milk
1/4 cup butter
2 TBS brown sugar
pinch of salt
4 eggs
1 cup all purpose flour
1 tsp. vanilla extract
oil for frying
mixture of sugar and cinnamon

1.  Put oil in a frying pan and start to preheat to 375 ℉.

2.  In a saucepan with a heavy bottom, bring the milk, butter, sugar, and salt to a boil.  Once it reaches a boil, add the flour all at once and STIR until the dough clumps into a ball and comes away from the side of the pan; this will happen almost immediately.

3.  Remove the pan from the heat and put the dough in your stand mixer fitted with a paddle attachment (not the whisk); let it sit for about 2 minutes (to cool down just a bit).

4.  Start up your mixer on medium speed and while the mixer is running, add the vanilla and then the eggs,  one at a time, to the dough, beating well after each egg. The final batter will be very thick and sticky, but smooth.

*When you put the first egg in,  it will seem like it doesn't want to mix in, but keep mixing, it WILL. As soon as it mixes, in, add the next egg.

5.  Place the batter in a frosting bag fitted with your largest (star) frosting tip.  (Wilton 1M)

6.  Your oil should be hot so squeeze 4" strips of the batter directly into the hot oil.  Use the tip of your finger to "pinch off" the dough. Fry a few at a time and don't over crowd; they will puff up as they cook.

7.  Fry for about a minute on each side or until they turn golden.  Drain on paper towels and roll in cinnamon sugar while they are still hot.  Serve warm.

From Coleen's Recipes

Mozzarella Stuffed Meatballs

1-1/2 lb. ground beef
1/2 cup bread crumbs
1/2 cup freshly grated parmesan cheese
1 egg
1/2 cup onion, diced (or use dehydrated)
1/4 cup ketchup
1 tsp mustard
1/4 tsp. pepper
1/2 tsp. salt
1/2 cup milk
2 cloves garlic, minced
1 TBS parsley
1 tsp. oregano
1 TBS worchestershire sauce
3 string cheese sticks cut in 4 pieces each (or 12-1 inch cubes of mozzarella cheese) or more if you want smaller meatballs

1.  Preheat oven to 350 ℉.  Grease a 9x13 inch baking dish with oil (about 2 TBS).

2.  Mix all ingredients together except cheese cubes.  Divide meat mixture into 12 parts and pat together.  Wrap around cheese piece and place in prepared dish.  Make sure no cheese is showing.  Continue with 11 other meatballs.

3.  Bake for 30-35 minutes or until cooked through.  Serve with marinara and spaghetti or make a meatball sandwich with marinara sauce if desired.

S'more Graham Krispie Treats

1 (12 oz) box Golden Graham Cereal
1 bag (10 oz) mini marshmallows
1 cup chocolate chips (milk or semi-sweet) or use chocolate bars coarsely broken
4 TBS butter

1. Grease a 9x9 inch baking pan with nonstick cooking spray or butter.  Set Aside.

2.  Melt butter and marshmallows together until you can stir it smooth.  I use the microwave but you can also use the stovetop.  Be careful not to burn.

3.  Add cereal to marshmallows and stir to completely coat.  Add 1 cup chocolate chips and stir to combine.  When well combined, press in prepared pan.   Let cool completely and cut into squares.

From Kristi A.

Braided Spaghetti Bread

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature (or homemade dough I used half of this recipe)

6 oz spaghetti noodles, cooked

1 cup thick spaghetti sauce

8 oz mozzarella cheese, cut into 1/2 –inch cubes (Can use string cheese cut in pieces)

1 egg white

Parmesan cheese

Parsley flakes

Garlic Powder

1.  Spray counter lightly with non-stick cooking spray (or use parchment paper).

2.  Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

3.  Cook spaghetti according to package instructions. Drain and let cool slightly. Mix with spaghetti sauce. (Add cooked hamburger or Italian sausage if desired.)

4.  Remove wrap from dough. Place spaghetti and sauc lengthwise in a 4-inch strip down the center of dough. Top with cheese cubes.

5.  Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

6.  Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese, parsley, and garlic powder.

7.  Bake at 350℉  for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Slightly Adapted From Rhodes Bread

Chewy Double Chocolate Oreo Chunk Cookies

1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla
1 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
6 whole oreo cookies, chopped roughly
1/2 cup white chocolate chunks (or white chocolate chips)

1.  In the bowl of a stand mixer, cream butter and sugar together until light and fluffy. Stir in egg and vanilla. Scrape sides and mix again.

2.  Pour in all dry ingredients and stir until just combined. Scrape sides and mix again briefly. Stir in white chocolate chunks and chopped oreos by hand.  Refrigerate dough 30 minutes.

 3.  Preheat oven to 350℉.  Line baking sheet with Silpat or parchment paper. Scoop rounded tablespoons of dough onto prepared pan. Press down lightly to flatten slightly. Bake 8 minutes or until no longer shiny. Cool 3 minutes on baking sheet and remove to cooling rack.

From Lauren's Latest

Peanut Butter Cup S'more Bars

1/2 cup butter, softened (1 stick)
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1-1/3 cup flour
1 tsp baking powder
1/4 tsp. salt
3/4 cup graham cracker crumbs (about 7 full crackers processed until fine)
16 snack size Reese's peanut butter cups
1 (7 oz) jar marshmallow creme

1. Preheat oven to 350℉.  Grease a 8x8 inch or 9x9 inch pan. (Or put foil in pan then grease so it all lifts out before cutting.  Leave foil extra long to pull out of pan from both sides)

2.  Use an electric mixer and cream together butter and sugar until fluffy.  Add egg and vanilla extract and combine.  Set aside.

3.  Whisk together flour, graham cracker crumbs, baking powder, and salt.  Slowly add flour mixture to creamed mixture until well combined.

4.  Divide dough in half.  Press half of dough on bottom of prepared pan.

5.  Top dough with peanut butter cups.  They should fit side by side. I did them 4 by 4.

6.  Spread marshmallow creme evenly on top of peanut butter cups. (Place blobs of it then spread)

7.  Top marshmallow layer with single layer of remaining cookie dough.  (I rolled it out in between waxed paper and then placed pieces on top sealing seams as I went.)

8.  Bake for 30 to 35 minutes.  Let cool completely.  Cut into bars and enjoy.

Cowboy Casserole

1-1/2 pounds ground beef
1 medium onion, chopped
3 cloves garlic, chopped
1 (15.25oz) can whole kernel corn, drained
1 (10.75oz) can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 TBS sour cream
1 bag (30 oz) frozen tater tots (Can let thaw before making just watch cooking time)

1.  In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the ground beef and cook over medium heat until no longer pink. Drain the mixture and set aside.

2.  In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

3.  Grease a 9x13 inch baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots. Sprinkle with remaining 1 cup cheese and bake at 350℉ for 25 - 30 minutes (this time is with thawed tater tots about 10-15 minutes more if frozen), or until golden brown and crunchy.

You can make this the night before and refrigerate until ready to cook.

From The Cutting Edge of Ordinary

Chicken Tacos

4-6 boneless skinless chicken breasts (frozen or thawed)
1 (10 oz) can Ro*Tel (tomatoes and chilies)
1 pkg. taco seasoning
1 can corn, drained
1 can black beans
1 (8 oz.) can tomato sauce

1.  In skillet cook chicken until no longer pink and cooked through.  Shred with 2 forks.

2.  Add Ro*Tel, taco seasoning, corn, beans, and tomato sauce.  Stir to combine.  Simmer for a couple of minutes.    Serve on taco shells with your favorite toppings.

This can also be done in the slow cooker.

Butterscotch Brownies with Brown Sugar Butter Icing

For the Butterscotch Brownies

3 cups all-purpose flour

1 TBS baking powder

1 tsp. salt

1 cup unsalted butter, softened

3 cups packed brown sugar

4 large eggs

1 TBS vanilla

For the Icing

1 cup unsalted butter
2 cups packed brown sugar
heaping 1/4 tsp. salt
4 cups sifted confectioners' sugar
1/3 cup half-and-half
1 TBS vanilla

1.  For the Brownies:  Preheat the oven to 350℉.  In a medium bowl, whisk together flour, baking powder and salt.

2.  In a large mixing bowl, beat together butter and sugar until smooth and creamy. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla. Add dry ingredients and mix just until combined.

3.  Pour mixture into a 13" x 18" half-sheet pan coated with nonstick spray.  Smooth the top. Place pan into the oven and bake until the bars are set and slightly puffed, about 25 to 30 minutes. Remove from the oven and allow to cool completely.

4.  For the icing:  In a medium saucepan, melt butter, brown sugar and salt over medium heat. As soon as the mixture is lightly bubbling, reduce heat to medium-low and cook, stirring, for 2 minutes. Remove from the heat and set aside.

5.  In a large mixing bowl, beat together confectioners' sugar, half-and-half and vanilla until smooth. Pour in the melted butter mixture and beat until combined. Immediately spread icing over brownies and allow to sit for 30 minutes before cutting into squares.

Makes at least 30 brownies, these are very rich. 

From Culinary in the Desert

Crock Pot Beef and Broccoli

1 lb. boneless beef chuck roast, sliced into thin strips

1 cup beef consommé, or beef broth

1/2 cup soy sauce

1/3 cup brown sugar

1 TBS sesame oil

3 garlic cloves, minced

2 TBS cornstarch

2 TBS water

Fresh broccoli florets (as many as desired)

1.  Place beef in crock pot.

2.  In a small bowl, combine consomme, soy sauce, brown sugar, oil and garlic.  Pour over beef.

3.  Cover and cook on LOW for 6-8 hours.

4.  In a cup, combine cornstarch and water until smooth.  Add to crock pot.  Stir well to combine.

5.  Blanch broccoli florets and add to the crock pot.  Stir to combine.

Cover and cook for an additional 20 minutes on HIGH or until thickened.

Serve over hot, cooked rice and sprinkle with sesame seeds if desired

From Chef In Training

Peanut Butter, Chocolate Layered Rice Crispy Treats

1st Layer: Cereal Treats
3 cups Crispy Rice cereal

½ of a 10 oz. bag of marshmallows

2 TBS butter, softened

1/3 cup peanut butter

½ teaspoon vanilla extract

2nd Layer: Peanut Butter Fudge

½ cup butter, softenend

½ cup smooth peanut butter

½ tsp. vanilla extract

1-½ cup powdered sugar

1-¼ cup mini peanut butter cups (I used a 12 oz bag of miniature Reeses cut in half because I couldn't get mini's)

3rd Layer:  Cereal Treats

 3 cups Crispy Rice cereal

½ of a 10 oz. bag of marshmallows

2 TBS butter, softened

1/3 cup peanut butter 

½ tsp. vanilla extract

4th Layer: Chocolate Peanut Butter Ganache

1 cup smooth peanut butter

2 cups chocolate chips

1. Prepare a 9x13 inch pan by greasing the bottom and sides with butter or a nonstick cooking spray.

2. 1st Layer: Measure out your 3 cups rice cereal and set aside. In a large microwave safe bowl, put in your marshmallows, butter, peanut butter and vanilla. Melt in the microwave for around 30 seconds, take out…stir…put back in for a few more seconds. Do this until the mixture is smooth. Stir in your rice cereal and put into prepared pan. Spread it out evenly and press firmly.

3. Peanut Butter Fudge: Measure out powdered sugar and set aside. On the stovetop (or in microwave) melt butter and peanut butter until smooth. Remove from heat, add powdered sugar and vanilla and stir until smooth. Dump over 1st layer of cereal and spread evenly. Spread out your mini peanut butter cups (Reese’s Pieces would work too) and gently press into the fudge.

4. Let the fudge set for a few minutes before you add the next layer of cereal.  (Can put the pan into the freezer for a few minutes.)

5. 3rd Layer: Prepare this layer as you did the first. Press on top of peanut butter layer, covering all peanut butter cups.

6. 4th Layer: On the stovetop, melt peanut butter and chocolate chips until smooth. Stir constantly to avoid the chocolate from burning. Let cool for a few minutes, the pour evenly over the cereal layer and gently shake pan to evenly distribute chocolate.

7. Carefully cover with plastic wrap, and place in the freezer or fridge to firm. Cut into bars.

From Your Cup of Cake

Easy Italian Crock Pot Chicken

1 (8 oz) pkg. cream cheese
1 (10.75 oz) can cream of chicken soup
1 (0.7 oz) pkg. Italian dressing mix powder
About 2 lbs. boneless skinless chicken breasts (fresh or frozen) (or other boneless chicken)

1.  In a greased crockpot, add chicken breasts.  Add cream cheese, cream of chicken soup, and dressing mix.  Cook on high for 4 to 6 hours.  (Frozen took about 6 hours)

2.  When done shred chicken with forks to desired size.  Serve over potatoes, noodles, rice, or plain.

Marshmallow Caramel Popcorn

1/2 cup brown sugar
1/2 cup butter
9-10 large marshmallows
12 cups popped popcorn

1.  Put popcorn in a large bowl.

2.  In microwave safe dish microwave butter and brown sugar for 2 minutes.  Add marshmallows and stir to coat.  Microwave for 1-1/2 to 2 more minutes until marshmallows are melted and can be stirred smooth.

3.  Pour marshmallow mixture on popcorn and stir to completely coat.


From Just Get Off Your Butt and Bake

Footlong Hot Dog Sauce

2 lb hamburger
gallon chopped onions (I don't usually put in quite that many)
3 LG cans tomato juice
1/2 cup dry mustard
1/2 cup chili powder
1 Quart of ketchup
1 tsp. cayenne pepper
3-1/2 cups sugar
salt to taste

1-3/4 cup cornstarch

water

1.  Brown hamburger and onions.  Add tomato juice, dry mustard, chili powder, ketchup, cayenne pepper, sugar and salt. Slowly bring to a boil.

2.  Mix 1-3/4 cup cornstarch with some water.  Slowly add to sauce to thicken it.  Do not overcook.

3.  Once thickened place in freezer containers and freeze until needed.  When ready to use place desired amount in saucepan and warm up.  Serve over hot dogs, etc. 

From Tara H.

Parmesan Roasted Potatoes

potatoes
lawry's season salt
parmesan cheese
butter

1.  Wash and pierce potatoes a couple of times with a fork.  Cook in microwave until soft, 6-7 minutes.  Turn the potato over every minute or two.  (Or bake them in the oven until soft)

2.  Cut potato in half.  Cut each half into squares.  Be careful not to cut all the way down through the skin.  Cut just to the skin.

3. Season with butter, season salt, and parmesan cheese.  Place in oven under broiler for 10-15 minutes or until golden brown. (Or skip the butter and spray with nonstick cooking spray after you sprinkle the salt and parmesan cheese.)

For another variation sprinkle with crumbled bacon, cheddar cheese and diced green onions before broiling.

From Iowa Girl Eats

Classic Buttermilk Waffles

2 large eggs
1- 3/4 cups buttermilk (14 oz)
1/2 cup butter, melted and cooled to room temperature
2 tsp vanilla extract
1-3/4 cups all-purpose flour
2 TBS sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

1.  Preheat waffle iron.  In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla.

2.  In another bowl whisk together the dry ingredients

3.  Combine the wet and dry ingredients just until smooth.

4.   For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming and waffles are a light golden brown.


From King Arthur Flour Companion Book