Mexican Chicken Ring

found this recipe here.... she has a great Picture tutorial showing how it is put together... http://jennasjourneyblog.blogspot.com/2011/05/mexican-chicken-ring.html can't wait to make this...I remember having this at a Pampered Chef party years ago...this is very yummy!!


Ingredients:
3 cooked & shredded chicken breasts
1 cup grated Cheddar cheese plus some for sprinkling on top
1 cup grated Monterey Jack cheese
¾ can of Rotel & all of the juice
3/4 cup light sour cream
1 package taco seasoning
2 rolls of regular sized crescent rolls
1 lime (juice)
2/3 cup finely crush

ed tortilla chips plus some for sprinkling on top

Combine chicken, Rotel, tortilla chips, sour cream, taco mix, cheese and 2T of lime juice.

Unroll and separate crescent dough. Arrange triangles on a baking sheet making a circle with wide ends overlapping in the center and points toward outside. Spread chicken mixture evenly into the center of the ring.
Fold the points of the crescents in and over. Sprinkle with remaining cheese and tortilla strips and bake at 375 for 20 minutes

Cream Puffs

found this here http://allrecipes.com/recipe/cream-puffs/detail.aspx
Ingredients
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Directions
1.Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2.Preheat oven to 425 degrees F (220 degrees C).
3.In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4.Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5.When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Better Than Pam Coating

Better Than Pam Coating

1/2 cup corn, canola or vegetable oil
1/2 cup shortening, room temperature
1/2 cup flour

Beat all ingredients with an electric mixer until it has increased in volume slightly and resembles marshmallow cream.

Store in a covered container in the cupboard. If it separates upon sitting, just stir before using.

Jacques Torres' Secret Chocolate Chip Cookie Recipe

This is my niece Candace's favorite Chocolate Chip Cookie... she found it here http://tendercrumb.blogspot.com/2008/09/my-favorite-chocolate-chip-cookie.html

Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped


Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Meltaway Cookies

found these here http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=215376&origin=detail&&Servings=36

"These classic cookies are so named because they really do melt in your mouth!"


Ingredients:
1 cup flour
1/2 cup Argo® OR Kingsford's® Corn
Starch
1/2 cup powdered sugar 3/4 cup butter OR margarine*
1 teaspoon Spice Islands® 100% Pure
Bourbon Vanilla Extract

Directions:
1. Combine flour, corn starch and powdered sugar in medium bowl; set aside.
2. Beat butter in large bowl with mixer at medium speed until smooth. Add flour mixture and vanilla; beat until well blended. (If necessary, refrigerate dough 30 minutes to 1 hour or until easy to handle.)
3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets; flatten slightly with floured fork.
4. Bake 10 to 12 minutes or until edges are lightly browned. Remove; cool completely on wire racks. Store in a tightly covered container.

Mint Sandwich Cookies

Ingredients:

1 can (16 oz. vanilla frosting)
1/2 tsp. peppermint extract
3 to 5 drops green food coloring (optional)
72 butter-flavored crackers (we use Ritz crackers)
1 lb. dark chocolate candy coating, coarsely chopped

Directions:
In a bowl, combine the frosting, extract, and food coloring. Spread over half of the crackers; top with remaining crackers.

Place candy coating in microwave-safe bowl. Microwave on high for 1-2 minutes or until smooth. Dip the cookies in coating. Place on waxed paper until chocolate is completely set. Store in an airtight container at room temperature. Makes 3 dozen cookies.

Potato Chip Cookies

Ingredients:

1 C. shortening
2 eggs
2 C. flour, sifted
1 C. nuts, if desired
2 C. potato chips, crushed
1 C. sugar
1 C. brown sugar
1 tsp. baking soda
1 tsp. salt


Directions:
Cream together sugar, brown sugar, and shortening. Add eggs and mix well. Mix flour, salt and soda. Add to batter. Stir in potato chips and nuts. Make small balls and press on un-greased cookie sheet with floured fork, flatten each cookie. Bake at 350 degrees for 10 minutes. Makes 4 dozen cookies.

One Cup of Everything Cookies

Ingredients:

1 C. butter softened
1 C. brown sugar
1 C. white sugar
1 C. peanut butter
1 C. chocolate chips
1 C. flour
1 C. oatmeal
1 C. raisins
1 C. pecans (chopped)
3 eggs
1 Tbsp. baking soda

Directions:
Preheat oven to 350 degrees. Beat margarine, both sugars, eggs, and peanut butter until creamy. Add remaining ingredients and mix well. Drop by tablespoonfuls on a cookie sheet and bake for 10 minutes. Makes approximately 9 dozen cookies.

Chicken Rice-A-Roni Casserole

found this here and can't wait to try it!!http://www.plainchicken.com/2011/11/chicken-rice-roni-casserole.html

Chicken Rice-A-Roni Casserole
1 box chicken flavor Rice-A-Roni

1 can cream of chicken soup (I use 98% fat-free)

1 cup sour cream (can use low fat)

3-4 cups cooked, chopped chicken (or 1 whole Rotisserie Chicken)

1 (6 oz) can French fried onions




Preheat oven to 350 F.




Prepare Rice-A-Roni according to package directions. Add soup, sour cream and chicken. Stir to combine. Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions. Bake uncovered for 30 minutes.

Hot Jello Punch

This can be kept in the fridge and reheated.

HOT PUNCH

2 small pkg black cherry Jello
2 small pkg lemon Jello
Dissolve Jello in 8 cups hot water.
Add 2 quarts apple juice and 1 large can pineapple juice
Keep hot in crock pot.

Chicken Pillows

Found this here http://chef-n-training.blogspot.com/2010/08/chicken-pillows.html

1 can of 8 Pillsbury crescents
8 oz. block of cream cheese
1/4 cup butter
2-3 cups shredded chicken, cooked (I usually just buy a Rotisserie chicken and shred it up to make it even easier)
1 egg
saltine crackers, crushed




TOPPING

1 can cream of chicken
sour cream (a couple spoon fulls worth)
milk
shredded cheese


Preheat oven to 400 F

Soften 1/4 cup butter and 8oz. block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.

Lay out the 8 crescents on a cookie sheet.

Stretch the crescent out. Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I'll call this the "pillow"

In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.

Dip the "pillow" into the blended egg.

After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.

Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.


For the sauce topping:

Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 2 spoon fulls of sour cream and cheese to your liking.

Sunrise Breakfast Casserole

this recipe is adapted from this recipe...http://www.johnsonville.com/recipes/sz/sunrise-casserole.html



WHAT YOU NEED
2 pkgs. (12 oz. each) Johnsonville® Breakfast Sausage Links
9 large eggs
3 cups milk
1-1/2 tsp. ground mustard
1 tsp.salt
1/2 tsp. pepper
1 pkgs.(20 oz. each) Ore-Ida country style potatoes (thawed)
2 cups (8 oz. each) sharp cheddar cheese, shredded
1/2 cup sweet red pepper, diced small
1/3 cup green onions , thinly diced

salsa or picante sauce (optional)

PREPARATION
Place sausage on a 15-in. x 10-in. x 1-in. baking pan.
Bake at 375˚F for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-in. coins.
In a large bowl, combine the eggs, milk, mustard, salt and pepper.
Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and refrigerate overnight or not!! .
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350˚F for 65-70 minutes or until set and golden brown.
Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired.

Potato Chip Cookies

Found these here...love the sweet and salty taste http://thestir.cafemom.com/food_party/129316/potato_chip_cookies


Makes 30 cookies.

Ingredients:

•1 cup butter or margarine, softened
•1/2 cup sugar
•3/4 cup crushed ridged potato chips
•1/2 cup ground pecans
•1 teaspoon vanilla extract
•2 cups all-purpose flour
Directions:

•In a mixing bowl, combine butter and sugar. Stir in potato chips and pecans. Add vanilla; mix well.
•Stir in flour just until dough pulls away from the sides of the bowl and forms a ball.
•Shape into 1-inch balls and place 2 inches apart on greased baking sheets. Flatten with a glass dipped in flour.
•Bake at 350 degrees for 12-15 minutes or until lightly browned.
For extra fun, drizzle melted chocolate on the finished product or sprinkle with powered sugar. Yum yum yum!

The Party Apricot Bars

1 C. Dried Apricots
1 C. Sifted All Purpose Flour
1/3 C. Granulated Sugar
1/2 C. Uncooked Rolled Oats
1/2 Butter
1/3 Sifted Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
2 Eggs well beaten
1 C. Packed Brown Sugar
1 Tsp Almond Extract
1 C. Flaked Coconut and Extra Coconut for topping

In saucepan simmer apricots in water to cover for 10 mins. Drain and set aside to cool.

Combine sugar, 1 C. Flour and the rolled oats. With pastry blender cut in the butter until the mixture is crumbly.

Press the mixture into a greased 9x9x2 inch pan making sure mixture comes up on sides as well as bottom. Bake @ 350 for 20 minutes.

Meanwhile cut apricots into small pieces. Shift the 1/3 cup flour with baking powder and salt. Into well beaten eggs gradually blend in the brown sugar and almond extract. Stir in the flour mixture, aprictos and cocoanut. Spread this mixture carefully over the hot baked shell and sprinkle top with extra cocoanut. Bake @ 350 for 30 minutes more and let cool and cut into bars.

I usually let the bars get almost completely cold before cutting. If cut too soon the filling tends to fall apart.

Cream Cheese Pastry Dough

found this on the Martha Stewart site... http://www.marthastewart.com/341164/cream-cheese-pastry-dough

For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.

Yield: Makes 10 pocket pies or 1 double-crusted 10-inch pie

Ingredients
8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
1/2 teaspoon coarse salt
Directions
1.Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.

2.Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.

3.Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

7UP Biscuits (Just like Popeye's chicken biscuits)

Found this recipe here and I have made them they are WONDERFUL!!!

http://www.plainchicken.com/2010/04/7up-biscuits.html

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up (or any lemon lime soda)
1/4 cup melted butter

Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out about 1"thick, don't work the dough very much. Cut biscuits with a sharp biscuit cutter or cookie cutter don't use a glass or the biscuits won't rise very well. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Pineapple and Cheese Casserole

Pineapple and Cheese Casserole


Drain 2 20oz. cans of chunk pineapple reserving the juice
Place pineapple in a bowl add half the reserved juice
Add 2 cups of grated sharp cheddar cheese and mix together.
In seperate bowl mix 1 cup sugar and 6 Tbsp. Self rising four. Add to pineapple and mix
Place in a 2 qt. casserole dish.
Top with 1 1/2 cups of crushed Ritz
Melt 1 stick of butter and pour over casserole
Cook for 30 min. in a preheated oven at 350*

Pumpkin Pie Bars

I have had this recipe since the early 70's. I was pregnant with my son the first time I made it...I just found it again in my recipe box, I might have to make this for Thanksgiving!!

1 box of yellow cake mix
1/2 cup melted butter
3 eggs
3 cups canned pumpkin pie filling
2/3 cup milk
1/4 cup sugar
1 teasp Cinnamon
1/4 cup butter

Preheat oven to 350 degrees F.
Grease bottom of a 9x13 cake pan

Pour 1 cup of dry cake mix into a medium bowl and set aside

Combine remaining cake mix, 1/2 cup melted butter and 1 egg, Mix well and press into the bottom of the 9x13 pan

Combine pumpkin pie filling, 2 eggs and milk in a medium bowl, mix until smooth. Pour evenly over crust in the 9x13 pan.

pour the sugar and cinnamon into the bowl containing the 1 cup of cake mix, cut in the butter until mixture looks crumbly, Sprinkle over the pumpkin filling

Bake for 45to 50 minutes or until knife inserted into center comes out clean.

Let cool before cutting
serve with whipped cream!!

Bread for Dummies: Super Easy Yeast Bread Recipe

found this here...might have to try this for Thanksgiving!http://kidsactivitiesblog.com/bread-for-dummies/

Seriously, this is a bread recipe that you can’t goof! As long as your yeast is good you can add something extra, take something away only use a partial amount of an ingredient, make substitutions, this bread tastes good no matter what! There is nothing I love more than yummy fresh baked bread.



Ingredients:

■2 cups of water (warm, it should feel like the bath tub)
■2/3 cups of oil
■1/2 cup of sugar
■1 tablespoon of yeast
— let it sit for 5-10 minutes.

■1 egg
■6 cups of flour
— knead until elastic.

■1/2 teaspoon of salt
— knead a tiny bit more, then cover the dough ball with plastic wrap. Let rise to double in size, then form into rolls, loaves, pizza dough, whatever. Start the oven at 350-400, while it is preheating let the bread re-rise. Bake till golden brown.

Variations:

■Add a knife-full of molasses to the warm water. Your bread will have a fuller flavor.
■Roll the bread out like a square pizza and coat with butter and then sprinkle heavily with cinnamon and sugar, or garlic, or grated some cheddar cheese over the dough, or even layer with lunch meat and onion, roll the dough and slice for rolls.
■Substitute a cup of potato flakes in the flour. Yummy, potato bread.

Pierogi Casserole

"Full of flavor, this pierogi-layered casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole."

Original Recipe Yield 6 to 8 servings
Ingredients

5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
1/2 (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.

Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.

Cook the lasagna noodles according to package directions and cool under running water.

Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.

Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Brown Sugar Pie

Can't wait to try this!!! gotta LOVE brown sugar http://asoutherngrace.blogspot.com/2009/12/playing-favorites.html


the appearance of the pie that comes out of the oven isn’t always predictable. Sometimes it can be runny, while other times it sets up just perfectly. Sometimes there are pock-marks along the surface, while other times it’s completely crater-less.

Regardless of how it looks, though, one thing remains constant—the flavor. A thin thick slice of this sweet treat is a welcome and fitting conclusion to any meal.



3 cups brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup margarine, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla
1 cup milk
2 regular 9-inch pie crusts or 1 deep-dish pie crust

Prepare the pie crusts per package instructions, or make up your own favorite dough.
In a large bowl, combine the brown sugar, flour, and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend very well with a handheld mixer. Pour into the pie crust(s) and bake at 350F for about 30 minutes for a regular crust, 60-70 minutes for a deep-dish crust, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.

Instant oatmeal (cheaper than store bought)

found this here...I need to make some of this http://chickensintheroad.com/farm-bell-recipes/instant-oatmeal/




Servings: equal to 16 packets

Prep Time: 5 min
Ingredients
1 1/2 cups brown sugar
1 Tbsp vanilla
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice
4 cups instant oats

Directions
Mix brown sugar, vanilla, cinnamon, nutmeg, cloves, and allspice together in a bowl.

Grind 2 cups quick oats. I used my spice grinder in 1/2 cup intervals.

Mix the 2 cups ground oats and 2 cups quick whole oats in with the brown sugar mixture.

To make a bowl of oatmeal:
Use 1/3 cup flavored instant oatmeal with 1/2 – 2/3 cup hot milk or water. This, of course, is your preference, depending on how you like it. I mix the 2 together and put in the microwave for 90 seconds.

Add in some dried or fresh apples or bananas if you’d like. Or some raisins! Or some jam! Now, it’s all up to you what flavor oatmeal you have.

Warm Bean Dip

Saw this recipe here need to make this soon!http://www.thecountrycook.net/2011/01/warm-bean-dip-and-party-food-highlights.html


Ingredients:
2 cans (16 Oz) Refried Beans
1 can (10.5 Oz) Diced Tomatoes (see notes)
1 Tablespoon Taco Seasoning
4 cups Shredded Colby-jack Cheese (see notes)


Directions:
Preheat oven to 325F degrees.
Drain excess juice from tomatoes using a strainer.
In a medium bowl, combine refried beans, drained tomatoes, taco seasoning and 2 cups of cheese.
Spray an 8×8 baking dish with nonstick spray. Pour combined ingredients into dish and spread around evenly.
Bake for 20-25 minutes until thoroughly heated through. Add remaining cheese on top of dip and bake for another 5 minutes until cheese is melted.
Serve warm with your favorite tortilla chips.


Cook’s Note: This is the basic recipe but you can definitely turn up the heat and flair with this. Use a can of tomatoes with diced green chiles (like Rotel) to turn up the heat or try using Pepper Jack cheese. Also, try spreading an 8 ounce block of softened cream cheese on the bottom of the dish first before spreading the bean dip on top. Throw in a small can of diced olives and you have a warm dip that is similar to a 7 layer dip. This dip still tastes great when it has cooled.

7up Biscuits ( like Popeye Chicken's biscuits)

found this recipe here...they sound delish!! http://www.plainchicken.com/2010/04/7up-biscuits.html
I made these and they are difinately just like Popeye's biscuits!!! when you pat them..leave them a little thick 1" to 1 1/2 thick...I made mine too thin but they were still goos...I also brushed the tops with melted butter!!!! my oh my...are they ever good!

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

White Trash Dip

found this here...can't wait to try it!! http://mykitchenapron.blogspot.com/2011/08/white-trash-dip.html


White Trash Dip

1 can chili (15 oz)
2 packages cream cheese (8 oz ea), softened
2 cups cheddar cheese, shredded
1 lb. bacon
4 green onions, chopped
1 tsp red pepper flakes
Heat oven to 350 degrees.
Cook bacon. Crumble.
Mix together chili, cream cheese, cheddar cheese, bacon, and green onions in a large bowl.
Spread mixture into a pie pan.
Cook for 20 minutes in a 250 degree oven.
Sprinkle with red pepper flakes.
Serve with chips.

Jalapeno Poppers

found this here....they look soooo yummy! http://aisletoaloha.blogspot.com/2011/01/pop-em-like-theyre-hot.html


You will need a can of Pillsbury Crescent dough, cream cheese, 2-3 fresh jalapeños, and bacon (if you want... I always want bacon.) Oven pre-heated to 350 degrees F.

Chop the jalapeños into small pieces. Clean out the seeds. Don't stick your fingers in your eyes or mouth for the rest of the day.

Cut the bacon into pieces and then cook it up. I usually cut it up first cuz then you have nice, neat pieces and it doesn't get too crumbly. Just watch it so it doesn't burn. Unless you like burnt bacon. But that's weird.

Roll out your dough. It's perforated into triangles, but I cut each triangle in half with a pizza cutter and do one popper on each half. Does that make sense?. You can do it without cutting the crescents in half, and they'll just be a little bigger than bite size.


Layer a small dollop of cream cheese, a piece or two of jalapeño, and bacon.

Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so the insides don't gush out.

Bake 10-15 minutes at 350 and munch away!

Cheesy Zucchini Rice

found this here...love this combination!! http://traceysculinaryadventures.blogspot.com/2011/10/cheesy-zucchini-rice.html


1 1/2 cups water
1 cup long-grain white rice
2 tablespoons butter
1 medium zucchini, grated on the large holes of a cheese grater
1 cup shredded sharp cheddar
salt and pepper

Combine the water and rice in a medium saucepan. Stir gently and briefly to incorporate. Bring to a rolling boil then cover and reduce the heat to low. Cook for about 20 minutes, or until most of the liquid has been absorbed.

Turn off the heat, then add the butter and zucchini to the pan. Cover and let stand for 5 minutes. Stir to incorporate, then mix in the cheese and season to taste with salt and pepper.

Crispy Oven-Roasted Potatoes

found this recipe here...sounds really yummy!! http://traceysculinaryadventures.blogspot.com/2011/10/crispy-oven-roasted-potatoes.html

Crispy Oven-Roasted Potatoes
from The Best of America's Test Kitchen 2011

2 1/2 pounds Yukon Gold potatoes (about 5 medium), rinsed and cut into 1/2-inch rounds
5 tablespoons olive oil
kosher salt and freshly ground black pepper

Preheat oven to 450 F. Place a rack in the lowest position in the oven and place a large, rimmed baking sheet on it.

Combine the potato rounds and 1 tablespoon of salt in a large pot and add cold water to cover by 1 inch. Set over high heat and bring to a boil. Reduce the heat to a gentle simmer and continue cooking until the edges of the potatoes have softened, but the centers offer resistance when you insert a paring knife, about 5 minutes. Drain the potatoes and transfer to a large bowl. Add 2 tablespoons of the oil and 1/2 teaspoon salt then use a rubber spatula to toss. Add another 2 tablespoons of oil and 1/2 teaspoon salt then toss again - don't be gentle, you want to vigorously toss the potatoes until the outside of the slices are coated with a starchy paste, which should take 1-2 minutes.

Remove the baking sheet from the oven and drizzle it with the remaining tablespoon of oil. Add the potatoes to the baking sheet, spread in an even layer (skin side up for end pieces). Bake for 15-25 minutes, or until the bottoms of the potatoes are golden brown and crisp. Remove the baking sheet from the oven and flip the potatoes using a metal spatula. Return to the oven and continue cooking until the second side is golden and crisp, about 10-20 minutes. Season with salt and pepper to taste before serving

Crock pot apple butter

For standard size crock pot, adjust for small or huge one.
12-14 apples (I do enough to fill my pot)
2 cups apple juice or cider

Wash, core, peel and slice apples. Put in crock pot, cover and cook on low 10-14 hours. I start mine before bed and finish the next day.

When fruit is tender, mash with potato masher or whisk. Measure amount of cooked fruit and put back into crock pot. For EACH 2 cups cooked fruit add:
1 cup sugar
1 tsp cinnamon
1/2 tsp. allspice
1/2 tsp. cloves

Stir well, cover and cook on high for an additional 6-8 hours, stirring every two hours. After 3 hours, remove lid and continue to cook uncovered so butter will thicken. Spoon into hot jars and process in hot water bath. ( I did mine for 20 minutes, adjust to where you live. You can also just put into freezer jars and freeze!

Chicken Tortilla Soup

Chicken Tortilla Soup

3 frozen chicken breasts
1 15 oz. can diced tomatoes
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 can black beans
1 can mild green chilis

Add everything to crock pot and cook on low for 8 hours. Remove chicken after 8 hours and shred. Return shredded chicken to soup and serve with cheese, sour cream and tortilla chips if desired.

Brown Sugar and Balsamic Glazed Pork Loin

found this one here
http://www.candcmarriagefactory.com/2011/01/brussel-sprouts-with-bacon-and-walnuts.html

This was a cinch to make and seriously delicious. It made a fabulous meal served with Brussel Sprouts with Bacon and Walnuts.


Ingredients:
1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water


Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce


Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Brussel Sprouts with Bacon and Walnuts

Found this here and can't wait to try it! http://www.candcmarriagefactory.com/2011/01/brussel-sprouts-with-bacon-and-walnuts.html

Ingredients:
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon walnut oil (or oil of your choice, or apple cider)
4 slices thick cut bacon
1 pound brussels sprouts, trimmed and shredded (you can use the shredding blade on a food processor)
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste


Directions:
In a small bowl, whisk together vinegar, sugar, and oil; set aside.


In a large skillet, cook bacon until crisp. Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little butter or oil).


Heat drippings over medium-high then add shredded brussels sprouts. Cook, stirring constantly, for 3 to 5 minutes, or until just tender. Remove from heat and stir in bacon, walnuts, and dressing. Season with salt and pepper to taste. Serve warm.


Servings: 4

Comeback Sauce

found this recipw here http://syrupandbiscuits.com/comeback-sauce/


Ask anyone from Mississippi if they know about Comeback Sauce and they will look at you shocked for even asking the question. Of course, everyone in Mississippi knows about Comeback Sauce. Even if you’ve never heard the name, you probably know it, too. The sauce that’s served by the steak house chain made famous by the onions that bloom, is reminiscent of Comeback Sauce. Chances are you’ve had it on a burger or sandwich at a new age sandwich shop. It’s a versatile sauce that also makes a great salad dressing. The origins are debated, but most attribute the sauce to a Greek immigrant who settled in Mississippi after WWII.

Most recipes agree on the proportions of mayonnaise to ketchup to chili sauce and heavy on the black pepper. After that, the amounts of all the other ingredients are up for grabs.

I will be serving mine tonight with Salmon Patties. It is good on EVERYTHING, except Cheerios.

Here’s my version that makes a pint jar full.

1 cup Duke’s mayonnaise (one of my Favorites)

1/4 cup Heinz ketchup

1/4 cup chili sauce

1 heaping teaspoon Dijon mustard

1 teaspoon onion powder

1/2 teaspoon garlic powder

2 teaspoons Worcestershire sauce

1 teaspoon ground black pepper

1/4 teaspoon Tabasco sauce

1/4 cup light olive oil

juice of one lemon

Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted”. They shouldn’t rush into marriage.

Biscuits that can't be beat

found this here http://eatocracy.cnn.com/2011/09/30/the-biscuit-recipe-that-cant-be-beat/?hpt=ea_r5

Biscuits
Makes 10 to 12 biscuits

Ingredients

•2 cups all-purpose flour, plus more for kneading
•1 tablespoon baking powder
•1 teaspoon granulated sugar, plus more to taste
•1/2 teaspoon kosher salt
•8 tablespoons unsalted butter, cold (1 stick)
•3/4 cup half-and-half or buttermilk
Cooking Directions

1.Preheat the oven to 450 degrees and grease a baking sheet or cast-iron skillet.
2.Mix together the flour, baking powder, sugar and salt.
3.Cut the stick of butter into pieces and work it into the flour mixture with your hands or pastry blender until it resembles pea-size crumbs. Add the half-and-half or buttermilk, mixing until the dough is a bit loose and sticky.
4.Pour the dough out onto a floured surface and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it's sticking. Make the dough into a ball and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
5.Roll out the dough until it's 1/4 of an inch think, then fold it in half. Using a round biscuit cutter (you can use a glass or a cup if you don't have a biscuit cutter), cut out the biscuits from the folded dough. Place on a greased baking sheet or in a cast-iron skillet close together, about 1/8 of an inch apart (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.

NOTE: If you don't want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They're not as symmetrical (dropped biscuits are also known as cat-head biscuits), but they're no less delicious.

Rachael Ray's Brown Butter and Black Pepper Gnocchi

found this on Rachael's website www.rachaelrayshow.com/food/recipes/meat-and-potatoes-meal

use this in the Olive Garden's Chicken Gnocchi soup recipe on this blog also


Ingredients
1 3/4 to 2 pounds (2 large) starchy potatoes, such as Russet
A couple of pinches of fine sea salt
A few grates of nutmeg
About 1 cup all-purpose flour
1 large egg

Preparation

For the Gnocchi:
Bring a large pot of water to a boil. Add salt and boil potatoes in their skins to tender, 40-45 minutes. Turn off heat, remove potatoes and reserve water. Cool potatoes a few minutes until just cool enough to touch but still hot.


Quarter potatoes and scrape away skins with sharp paring knife. Mill the potatoes into a crumbly mash with fork tines or run them through a ricer onto a work surface. Make a well in the potatoes and let cool completely. Season with fine sea salt and nutmeg, and spread flour around the potatoes. Add egg to the well and begin to mix into potatoes

Once incorporated fully, gently kneed potato dough for a few minutes then cut into 8 pieces. Roll each piece into a 1-inch dowel then cut gnocchi with a small sharp knife. Press gnocchi with the tines of a fork to create ridges.

Return reserved water to a boil. Drop gnocchi and cook until they float

Remove with a slotted spoon and toss simply with brown butter and cheese, pesto or red sauce of choice.
Gnocchi freezes well: Toss uncooked gnocchi with a drizzle of oil and arrange in a single layer, so they lie flat in freezer-safe plastic food storage bag


For the Brown Butter and Black Pepper Gnocchi
Salt
1 1/4 to 1 1/2 pounds gnocchi, homemade or store-bought
6 to 8 tablespoons butter, cut into pieces
About 1 round teaspoon coarse black pepper
Freshly grated Pecorino cheese, to taste

Delicious Caramel Dipping Sauce

found this recipe at www.asouthernfairytale.com

Ingredients

3/4 cup brown sugar
3/4 cup sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cup whipping cream
Instructions

1.In a medium saucepan combine sugars, syrup and butter.
2.Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.
3.Remove from heat and cool 5 minutes.
4.Stir in whipping cream.
5.Pour into a jar and store in refrigerator. It will thicken when cold.

Rustic Apple Strudel

Another really good recipe from www.SouthernPlate.com go check out her other recipes...
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Rustic Apple Strudel


Ingredients

1 Puff Pastry sheet (1/2 of a package)
1/2 stick margarine, melted
3 T granulated sugar
1 T all-purpose flour
1 tsp ground cinnamon
1/8 tsp allspice
2-3 large granny smith apples, peeled and sliced (I used frozen ones)
Confectioners' sugar (optional - we used ice cream instead :)
Instructions

0.Remove one puff pastry sheet from the package and let sit at room temperature until thawed, about a half hour or so. Place on floured surface and roll out just a bit with floured rolling pin. In medium bowl, place sliced apples and add flour, 3 T sugar, and spices. Stir well to coat apple slices entirely. Spoon apples down the center of your puff pastry sheet. Fold over sides and press seams to seal. Brush with melted butter and sprinkle with a little bit of sugar.
1.Place on baking sheet and bake at 375 for twenty minutes, or until golden

Pumpkin Bread (3 loaves)

Pumpkin Bread
Makes 3 loaves

3 cups canned pumpkin puree or one large can
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking
powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground
cinnamon
1 1/2 teaspoons ground
nutmeg
1 1/2 teaspoons ground cloves
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Stovetop Pork Carnitas

found this recipe at www.theclothesmakethegirl.com


Ingredients:

3-4 lbs. pork shoulder, boneless or bone-in
1/2 cup lime juice
1/2 cup lemon juice
1 heaping (!) tablespoon cumin
1 tablespoon garlic powder
1/2 tablespoon sea salt
1 teaspoon coriander
1 teaspoon black pepper
1 teaspoon cayenne pepper
Directions:

1. Cut the pork shoulder into a few large chunks. You don’t want them bite-sized; I make mine about 3-4 inches.

2. Mix cumin, garlic powder, sea salt, and the two peppers together in a small bowl. Place the pork chunks in a plastic container with a lid or a Ziploc bag. Pour in the spice blend, then toss the bag vigorously until the chunks are completely coated on all sides.

3. Place the pork in a large, deep pan. Pour the lime and lemon juice into the bottom, then add water to just cover the meat.

4. Turn heat to high and bring the water to a rip-roaring boil. You want big bubbles! When it’s rolling, turn the heat to a simmer. Keep the pan uncovered. You want it bubble a fair amount, but not be a roiling boil. While it’s cooking, it will look like uninspired soup. Do not be discouraged!Essentially, you’re waiting for the water to evaporate from the pan, but while the water is evaporating, the powerful acidic qualities of the lime and lemon juice are tenderizing the meat. Yay, science!

5. At about the 2-hour mark, check the pot. The water should be much lower and maybe even almost gone. Now things get interesting… allow all the water to cook out of the pan and watch as the meat magically fries and carmelizes. It is a thing of beauty. But seriously, you need to watch it at this point.

6. Carefully turn the hunks of meat – without shredding them – to brown all sides, then remove the hunks to a plate and let them rest for 5 minutes before eating

Pumpkin roll

Ingredients:
•3 Eggs
•1 cup Sugar
•2/3 cup Pumpkin
•1 teaspoon Lemon juice
•3/4 cup All-purpose flour
•1 teaspoon Baking powder
•2 teaspoons Cinnamon
•1 teaspoon Ginger
•1/2 teaspoon Nutmeg
•1/2 teaspoon Salt
•.
•Filling:
•8 ounces Cream cheese -- softened
•4 tablespoons Butter -- or margarine
•1 cup Powdered sugar
•1/2 teaspoon Vanilla

Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
..

Grandma’s Sugar PoPs!

found this one at www.howdoesshe.com you can find the tutoria;l there...can't wait to try it!!

2 smaller bags or one large bag puffed corn (Chesters)- also called hulless popcorn. Put in a big soup or roasting pan and warm in oven while you make the syrup (this helps the sugar syrup coat better when it is ready to pour over the top)

Syrup:
4 sticks butter (2 cups)
2 cups sugar
4 Tbls. water (grandma says this helps the butter not burn on the bottom)

Bring to a low boil and boil softly for 7 minutes.
Turn off heat, then add 1 tsp. vanilla (grandma likes to dump a little more for good measure.:)

Take puffs out of the oven and pour syrup over puffs while stirring
pour and stir, pour and stir until they are all evenly coated.
Then dump out on wax paper.

Let dry over night, if you can wait that long…we couldn’t! They will get crunchier and meltier (new word:) as they dry.

Caramel Apple Jam

Ingredients:
6 cups diced peeled apples (1/8 inch cubes)
1/2 cup water
1/2 teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:
1. In a large kettle, combine the apples, water and butter. Cook and stir over low heat until apples are soft. Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath

Peanut Butter Bark

found this one here can't wait to try it!www.chameleongirls.blogspot.com
This is such an effortless treat.
You only need 3 ingredients and about 10 minutes.


1 pound white chocolate bark (or white chocolate chips)
1/2 cup peanut butter (your choice of crunchy or smooth)
1/2 cup semi-sweet chocolate chips
Melt white bark in microwave safe bowl for 2 minutes mix well, if not all the way melted put back into microwave for 15 seconds stiring smooth (for up to 1 minute longer). Once all the way smooth add peanut butter and until well blended.
Pour onto a foil-lined baking sheet and spread thin.
Melt chocolate chips in microwave for 30 seconds until chips are mixed smooth. If needed melt in 10 second intervals
(make sure not to over heat).
Drizzle chocolate over peanut butter mix.





Swirl with end of spoon or toothpick.



Freeze for 5 minutes or until set
Crack into small pieces.

Potato Chip Cookies

Salty Plus Sweet Plus Crunchy—a Delicious Combination With a Retro Flavor!

Cooking Time: Bake 10 to 15 minutes

Ingredients:
2-1/2 cups potato chips*, crushed (measure after crushing)
1/2 cup C&H Pure Cane Golden Brown Sugar, firmly packed
1/4 cup C&H Pure Cane Granulated Sugar
1 egg
1/4 cup milk
1 tsp. vanilla
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 cup pecans or roasted peanuts, chopped

Instructions:
Preheat oven to 375°F. Combine sugars, egg, milk, and vanilla and whisk together to combine in medium mixing bowl. In small bowl, stir together flour and baking powder to combine. Add dry ingredients to batter, then mix in the potato chips and nuts. Drop by teaspoonfuls onto a greased or parchment-lined baking sheet, allowing space for the cookies to spread. Bake for 10 to 15 minutes, or until lightly browned.

* Thin, crispy potato chips work best. Avoid low-salt or flavored varieties.


Serving Size: 3 dozen cookies

crock pot chicken & rice

another good crockpot recipe..found here forkinit.blogspot.com

ingredients:


2-4 frozen boneless skinless chicken breasts
1 pkg. (8 oz.) cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. italian dressing seasoning (the dried kind in the packet)
rice

stir the cream cheese, cream of chicken, and seasoning together in the crockpot. i actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. Put the frozen chicken in and cover with the mix. cook on high 4-6 hour or until the chicken is cooked and fall-apart-tender. after the first two hours when the chicken is softer i cut it up into strips for easier eating. how easy is that!?




cook the rice in a pot (or rice cooker if you're not dumb like me and know how to use the stupid thing) and smother with chicken mixture! the italian seasoning is the secret ingredient! so yum!