Bacon Cheese Turtle Burger

A heart attack waiting to happen?




















found his recipe @ http://klg2a.blogspot.com/2010/02/super-bowl-bacon-cheese-turtleburger.html

Handmade ground beef patties, topped with sharp cheddar cheese,
wrapped in a bacon weave.
Then the next step, add hotdogs as the heads, legs and tail.


Next step
Place on an oven rack, covered loosely with foil and baked for
20-30 minutes at 400 degrees.

A little crispy, not too crunchy...just how a turtle should be, no?

Dr. Pepper Chocolate Cake

I found this recipe at www.permanentposies.com
Sounds yummy!

2 cups sifted all-purpose flour
1 cup granulated sugar
1 cup brown suger
1 cup unsweetened cocoa powder
1/1/2 tsp. baking soda
1 cup Dr. Pepper
1/2 cup chocolate chips
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 tablespoon vanilla extract (I am adding in the extra)
1 tsp almond extract

CHOCOLATE FROSTING

About 2/3 bag of powdered sugar (not a box) How much is that?
1 stick real butter
8 oz cream cheese
1/4 cup of cocoa
Enough milk for right consistency…roughly 1/4 cup
2 tsp. vanilla (this is also a rough estimate because I pour)

Preheat oven to 350 degrees.

Sift flour, sugars, cocoa and baking soda into a bowl and set aside.

Pour Dr. Pepper into sauce pan and add chocolate chips. Heat on low, stirring until the chips are just melted. Remove from heat and set aside.

Combine eggs, buttermilk, oil, vanilla and almond extract in mixing bowl and beat on medium for 2 minutes. Gradually add chocolate/Dr. Pepper mixture while mixer is running and beat for another minute. Gradually add the flour/sugar mixture.

Divide into either two or three pans. I am into frosting, so I like three thinner layers. If you do this, make sure you alter your cooking time. For two layers, it calls for a cooking time of 30-35 minutes but with three layers, I think it only cooked for about 22 minutes. I always set the timer for less time and check it so that I can take it out AS SOON AS POSSIBLE for optimum moisture.

Freeze the layers.

Icing instructions:

Beat butter and shortening. Sift the powdered sugar and cocoa together and then add it to butter mixture. Add enough milk for the right consistency along with vanilla.

Last two tips: Always cook the cake a day before you need it and keep it in the refrigerator overnight. In fact, keep it in the refrigerator all the time. Cakes need 24 hours for the flavors and moisture to be optimum.

Camping Enchilada Pie

I think this could be done on a gas grill...you wouldn't have to turn on your oven OR go camping!!

2 pounds lean ground beef
1 medium onion, chopped
1 (11.5-ounce) can condensed tomato soup
2 (10-ounce) cans mild or hot enchilada sauce
1 cup water
9 (8-inch) flour or corn tortillas
1-1/2 to 2 cups (8 ounces)
Cheddar or Monterey Jack cheese, shredded

Dutch Oven
Heat a 12-inch Dutch oven over 9 hot coals. Brown meat and onion. Pour off drippings. Add soup, enchilada sauce and water and simmer 5 minutes. Spoon 2.3 of this mixture into a medium
bowl, leaving remaining 1.3 in the Dutch oven.

Arrange 2 to 3 tortillas over the meat mixture and sprinkle with 1/3 of the cheese. Layer with half of the remaining meat mixture and 1/3 of the cheese; repeat. Cover with Dutch oven lid and place 12 to 15 hot coals on top. Cook, covered, 10 to 15 minutes, or until cheese melts and tortillas soften.
Serves 6 to 8.

At Home
Preheat oven to 350oF. In a large skillet, brown meat with onion. Pour off drippings. Add soup, enchilada sauce and water, and simmer
5 minutes.

In a 9 x 13-inch dish, layer 1/3 of the meat mixture,
then 2 or 3 tortillas, and 1/3 of the cheese; repeat with remaining ingredients. Cook, covered, 10 to 15 minutes, or until cheese melts and tortillas soften. Serves 6 to 8.

Lemon Cake

1 pkg. yellow cake mix
3/4 c. cooking oil
1/4 c. water
1 pkg. lemon Jello
4 eggs
1/2 tsp. lemon extract

Glaze:
2 c. confectioner's sugar
Juice of 1 lemon

Combine all cake ingredients, mix well and pour into a greased Bundt pan. Bake at 350 F. for about 45 minutes or tests done. Let cool in pan 10 minutes, unmold and poke holes over surface of the cake.

Mix glaze ingredients until a drizzling consistency and pour over cake. (You may have to add more or use a little less sugar, depending on how juicy your lemons are.)

Walking Tacos

Serves: 6

(6) 1.25 oz. bags of Doritos - crunched up
2 cups prepared chili OR taco meat
1/2 cup shredded cheddar cheese
1/2 cup sour cream - low-fat okay
shredded lettuce - as needed
1/2 cup diced tomatoes
diced onion
taco sauce
shredded cheddar cheese - to garnish


-Once crumbled, open bags of chips.
-Layer remaining ingredients in order they are listed over chips in the bags.
-Serve with a spoon or fork.

Notes: This is a great treat for kids' parties. Kids love it and there is little mess for you to clean up

Harry Potter's Butterbeer (Cold & Hot)

Butterbeer (Cold)

8 Servings

1 package (13 ounce) butterscotch candy disks
2 cups water

1 liter chilled cream soda
Ice

Unwrap the candy and place it in a saucepan with the water. Bring to a boil, stirring occasionally.
Let the mixture simmer until the candy is dissolved; cool.

Pour about 3/4" of the syrup into a glass, add ice to the top and pour in cream soda. Stir well.



Butterbeer (Hot)

Hot Butterbeer is described as “foamy,” so I like to use a frother when I’m mixing the syrup into the hot milk. I also have an appliance for hot chocolate that has a built in frother which I use when making several servings at a time.

8-12 Servings

1 package (13 ounce) butterscotch candy disks
2 cups water

2 liters heated milk
Freshly grated nutmeg

Unwrap the candy and place it in a saucepan with the water. Bring to a boil, stirring occasionally. Let the mixture simmer until the candy is dissolved; cool.

Pour about 3/4" of the syrup into a mug, add heated milk and stir. Sprinkle with fresh nutmeg.

Speedy Homemade Salsa

Yield 4 servings


Ingredients

1 (14.5 ounce) can whole peeled tomatoes, drained
• 1/4 cup chopped red onion
• 1/4 cup chopped onion
• 1 jalapeno pepper, seeded
• 1 tablespoon cider vinegar
• 1 tablespoon minced fresh cilantro
• 1 clove garlic, peeled
• 1 teaspoon ground cumin
• 1/4 teaspoon salt

Directions

1. In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl.

Thick, Chewy Oatmeal Raisin Cookies

Thick, Chewy Oatmeal Raisin Cookies
The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

This is a half recipe. It makes a couple dozen standard-size cookies.


1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

15 Minute Taco Rice Skillet

15 Minute Taco Rice Skillet



Ready in 15 minutes.

Servings: 4

1 pound ground beef
2 cups water
1 package taco seasoning
2 cups Minute Rice
1 cup shredded Cheddar cheese
1/4 teaspoon pepper
Coarsely crushed tortilla chips
Shredded lettuce
Chopped tomato
Sour cream

Brown meat in large skillet over medium-high heat; drain. Add water and seasoning mix to skillet; stir. Bring to boil. Stir in rice. Sprinkle with cheese, cover. Cook over low heat for 5 minutes. Top as desired with ingredients above and enjoy!

Broccoli Strawberry Salad

8 cups fresh broccoli florets
8 ounces Colby-Monterey Jack cheese, cut into 1/2-inch cubes
1 cup mayonnaise
2 tablespoons sugar
1 teaspoon cider vinegar
2 cups fresh strawberries, quartered
1/4 cup sliced almonds, toasted
Directions
In a large bowl, combine broccoli and cheese. In a small bowl, whisk the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. Gently stir in strawberries; sprinkle with almonds. Yield: 10 servings.



Nutrition Facts: 1 serving (1 cup) equals 297 calories, 26 g fat (7 g saturated fat), 30 mg cholesterol, 273 mg sodium, 9 g carbohydrate, 3 g fiber, 8 g protein.

Peanut Butter Fingers

Ingredients

* 1/2 cup butter, softened
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1/3 cup peanut butter
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup rolled oats
* 1 cup semisweet chocolate chips
*
* 1/2 cup confectioners' sugar
* 1/4 cup peanut butter
* 3 tablespoons milk

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes
makes 24 cupcakes

2 1/4 cups all-purpose flour
2 cups cane sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
2/3 cup oil
2 teaspoons white vinegar
2 cups cold water

Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.

In a large bowl, sift the dry ingredients together. Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that's ok.

Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

Peanut Butter Frosting

enough to frost 24 cupcakes

2 sticks (1 cup) unsalted butter, at room temperature
1 cup creamy peanut butter
3 to 4 cups powdered sugar (depending on your desired consistency)
1 tablespoon milk (or water will do too)

In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you'd like your frosting a bit thicker.

Slather frosting onto cooled cupcakes and top with coarsely chopped peanut butter cups.