Bacon Wrapped Sweet Potato Bites

Bacon Wrapped Sweet Potato Bites 

Ingredients:

2 medium Sweet Potato sliced into chunks approx 1-2 inches.

1 lb Bacon

Olive oil to drizzle

Chili Powder to taste

Toothpicks (soaked in water)

Directions:

This recipe is fairly simple and yet soo good!!!

Pre heat oven to 400°

Wrap each sweet potato with half a slice of bacon and secure with tooth pick

Place on lined cookie sheet (rimmed) drizzle with olive oil and season to your taste with Chili powder.

Bake for 10 minutes and turn over and sprinkle other side with chili powder if you chose (optional)

Bake other side for another 10 minutes.. Drain on Paper towels.

ENJOY!!!!!!!! 

Pecan Pie Bsrd

Janet's Appalachian Kitchen

I've been trying out recipes for Christmas and honestly, this one may not make it through the night. Oh my goodness is this good!

Pecan Pie Bars
1 can crescent rolls (they now make it without seems)
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown (mine took exactly 20 minutes).
Cool completely, about 1 hour, and cut into bars.

Bacon Cheddar 7-Up Biscuits

: Bacon Cheddar 7-Up Biscuits

Borrower and shared from
Karly Campbell is a homeschooling mother of two, married to her high school sweetheart and living the dream working from home in her pajamas. Her blog, Buns In My Oven, is full of approachable recipes that even the kids will eat

Photograph by Karly Campbell

Occasionally when someone has a tummy ache in our house, I head to the store and pick up some 7-Up or Sprite. It just settles those little tummies so quickly.

Of course, we’re not big soda drinkers around here, so I always have some left over and since I hate to waste it, I turn to the next morning’s breakfast.

I know, you’re thinking that soda for breakfast sounds a little nuts, but wait! Have you heard of the wondrous 7-Up Biscuits? They’re the most soft and tender biscuits I’ve ever made and I’ve made a lot of dang biscuits in my life!

The dough, while very soft, is pretty easy to work with. I’ve never had a bad batch, and rumor has it, these taste a lot like the biscuits you get from KFC. I don’t know about you, but we love KFC’s biscuits!

I like to doctor my biscuits up a bit with some shredded cheddar and crispy bacon. If a plain biscuit with butter is good, a biscuit topped with cheese and bacon can only be better, right? That’s how my mind works anyway!

Photograph by Karly Campbell

RECIPE: Bacon Cheddar 7-Up Biscuits

yield: 8-10 biscuits

Ingredients:

● 2 cups baking mix, such as Bisquick

● ½ cup sour cream

● ½ cup 7-Up or other lemon lime flavored clear soda

● ¼ cup melted butter

● ½ cup shredded cheddar cheese

● 6 slices bacon

● 2 tablespoons freshly grated Parmesan

Instructions:

1. Heat the oven to 450 degrees.

2. Add the butter to a large, deep cast iron skillet or cake pan and place in the oven to melt. Do not let the butter burn.

3. While the oven is heating, place a medium skillet over medium heat. Chop the bacon into bite sized pieces and fry until crisp. Drain on a paper towel lined plate and set aside.

4. Use a pastry cutter or your fingers to stir together the baking mix and sour cream until the mix is fully incorporated with the sour cream.

5. Use a wooden spoon to stir the soda into the mixture. The dough will be very soft and wet.

6. Sprinkle extra baking mix or flour over a clean work surface and turn the dough out. Pat into a 1 inch thick circle.

7. Use a biscuit cutter or clean glass to cut the biscuits.

8. Carefully transfer the biscuits to the prepared pan with the melted butter.

9. Sprinkle with the cheese and bacon.

10. Bake for 12-15 minutes or until golden brown on top.

11. Remove from the oven and sprinkle with the Parmesan.

12. Serve immediately.

Coke Cake

This just might be even Better than Cracker Barrel's Version! You have to try it!

Coke Cake-Cracker Barrel Style

Ingredients:

Cake
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup butter
1 cup cola, beverage
5 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
First Frosting
7 ounces marshmallow cream
Second Frosting
1/2 cup butter
3 tablespoons unsweetened cocoa powder
9 tablespoons cola, this should be the remaining cola left in a 12oz can
1 teaspoon vanilla
4 cups confectioners' sugar

Directions:

1 Cake:.
2 Preheat oven to 350°F.
3 Spray a 9x13 glass pan with nonstick spray.
4 Combine flour, granulated sugar and baking soda in mixing bowl.
5 In a small saucepan, heat 1 cup butter, 5 tablespoons cocoa and 1 cup cola beverage to boiling. (whisk together as it melts).
6 Pour over the flour mixture and mix thoroughly. I just use a whisk for this because it comes together so easily.
7 Add buttermilk, eggs and vanilla. Mix well.
8 Pour into prepared 9x13 pan.
9 Bake for 40 minutes.
10 During last 10 minutes of baking prepare frosting.
11 Prepare Second Frosting:.
12 Place 5 cups confectioners' sugar in a mixing bowl.
13 In a small saucepan, combine 1/2 cup butter, 3 tablespoons cocoa powder and 9 tablespoons cola beverage. Whisk together. Heat to boiling.
14 Remove from heat, stir in 1 teaspoon vanilla.
15 Pour over 4 cups confectioners' sugar.
16 Mix well with a whisk.
17 Assembly:.
18 Remove cake from oven.
19 Immediately frost with marshmallow cream. Go slow. This will prevent tearing the cake. As the fluff warms a bit it will spread easily.
20 Slowly pour warm coco-cola frosting over marshmallow fluff.
21 It's best to let this cake cool for about an hour before cutting into it.
courtesy food.com

Carmels

DARK SALTY CARAMELS
Makes 64 (1-inch) caramels

14 1/2 ounces sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
1 cup heavy cream, at room temperature
2 teaspoons soy sauce, for saltiness, color and funk
8 tablespoons unsalted butter, cut into pieces at room temperature
1 teaspoon coarse sea salt

PROCEDURE

1. Line the bottom and sides of an 8-inch square pan with parchment paper.

2. Combine the sugar, water, corn syrup and cream of tartar in a heavy 4-quart saucepan and place over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes.

3. Meanwhile, combine the cream and soy sauce in a liquid measuring cup. Have this and the butter standing by.

4. Remove the lid from the sugar mixture and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, for 6 to 7 minutes, until the syrup is golden and is approaching 300 degrees F. At this point there is less likelihood of crystallization, so gently swirl the pan to help break up an hot pockets.

5. When the temperature reaches 350 degrees F, the syrup will become deep amber. Remove the pan from the heat, gently swirl again to break up hot pockets, and cool for 2 minutes.

6. Carefully pour in the cream mixture and add the butter. Stir to combine. Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until the mixture reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan; tap the pan gently on the counter to release air bubbles.

7. Cool on a cooking rack for 30 minutes, then sprinkle evenly with the salt. Continue cooling on the rack for an addition 3 1/2 hours. Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to 1 week.

Queen of Clean go to tips

Queen of Clean Linda Cobb

18 mins · 

Time to think about all that clean up from that party you are having and Christmas dinner. Here's some quick tips that will help make it easier.

Use disposable aluminum pans whenever you can. If you are serving foods in serving dishes, do the messy cooking in the disposable pans. You can buy Steamer Pans at warehouse stores very cheaply. They are roughly the size of a 9X13 pan. Cook in them and then toss them. Clean up done! If you are cooking something heavy in them, put them on a cookie sheet to move in and out of the oven with ease.

Burned on food in a pan or casserole? No problem. Fill with hot water and toss in a dryer fabric softener sheet. Let sit a few hours or overnight, dump, rinse, and wash. No scrubbing or scraping. 

Cooking in the crockpot, perhaps warming those mashed potatoes you made the day before? Use crockpot liners for easy cleanup. If you don't have those, spray the crockpot with non-stick cooking spray.

Cooking something that runs over in the oven? Stop the smoking and the smell, and continue cooking by pouring a heavy layer of salt on the offending spill. Let the oven cool and lift out the spill with a spatula the next day.

Red wine spill on your tablecloth? Just grab the salt shaker and shake on a layer of salt. It will keep it from staining until you can launder it. You'll feel better and so will the guest that spilled the wine. When serving red wine, serve white wine too. Pour white wine on red wine to neutralize the red stain. Works on fabrics and carpet. Do it ASAP.

Keep club soda on hand. It is the best OOPS! spotter around. Pour it on any spill to bubble up the mess so that you can blot it up and the salts in the club soda will keep it from staining. Use on anything you can put water on. You will thank me for this, so buy a couple of bottles.

What's that smell??? If you overcooked something or last night's dinner still smells, grab a towel and wring it out in undiluted white vinegar. Go through the house swinging the towel around in every room. It will neutralize the offending smell and the white vinegar smell will be gone too.

Outback Alice Springs Chicken

Dawn Ransom‎Share a recipe

Outback Steakhouse Alice Springs Chicken .. 

Recipe:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Lowry's Seasoning Salt

6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)

2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.

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Chocolate Chip Cookee

Prep Time: 10mn
Cook Time: 11mn
Total Time: 3hr 20mn 
INGREDIENTS 
2 and 1/4 cups all-purpose flour 
1 teaspoon baking soda 
1 and 1/2 teaspoons cornstarch 
1/2 teaspoon salt 
3/4 cup packed brown sugar 
1/2 cup granulated sugar 
3/4 cup unsalted butter, melted (about 1 minute in the microwave will do the trick) 
1 large egg + 1 large egg yolk 
1 tablespoon vanilla extract 
1 cup milk chocolate chips (I recommend Ghirardelli!) + additional for garnish 
DIRECTIONS In a large bowl, sift together 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch, and 1/2 teaspoon salt. In another bowl, whisk together 3/4 cup packed brown sugar, 1/2 cup granulated sugar and 3/4 cup melted butter. Whisk until the sugars have dissolved into the butter. Add in the egg and egg yolk, and whisk. 
Then add in 1 tablespoon vanilla extract. Pour the wet ingredients into the dry. Use a large wooden spoon to combine the ingredients together. 
Fold in 1 cup milk chocolate chips. Place the dough in a large bowl, cover, and chill in the refrigerator for at least 3 hours.
 I chilled my dough overnight. When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. 
Pull the dough out of the fridge and let it sit for about 10 minutes. Line baking sheets with parchment paper. 
The dough is going to be hard, and firm, and a little bit difficult to work with.  Use 3 tablespoons of dough for each cookie. Use your hands to form the dough into balls. 

Press a few additional chocolate chips onto the top of the dough ball. Give each cookie a good amount of space on the baking sheets. I was able to fit about 6 cookies per cookie sheet. Bake for 11-12 minutes.
 The cookies are going to appear under-baked. This is what you want! Allow the cookies to cool for about 10 minutes before transferring them to wire cooling racks to finish cooling.

 These will stay fresh for about 7 days. You will get about 16 cookies from this batch. If you’d like to make them a bit smaller, use 2 tablespoons of dough and bake for 10 minutes.

Recipe: http://centercutcook.com/perfect-chocolate-chip-cookies/

amish cinnamon bread

AMISH CINNAMON BREAD--will make 2 loaves 

No kneading, you just mix it up and bake it!

Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or homemade buttermilk--- 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

Directions
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon.

Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

Creamy Garlic Pasta

~ Creamy Garlic Pasta ~

2 teaspoons olive oil

4 cloves garlic, minced

2 tablespoons butter


¼ teaspoons salt


½ teaspoons pepper


3 cups chicken stock


½ lb spaghetti or angel hair pasta


1 cup grated parmesan cheese


¾ cup heavy cream


2 tablespoons chopped fresh parsley

In a large pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Microwave Oatmeal Bars

Jenn Gabriel Hunter

44 mins · 

Microwave Oatmeal Bars - So easy to make!

Ingredients
2 cups of quick-cooking oats
1/2 cups packed brown sugar
1/2 cup butter, melted
1/4 cup of honey
1 cup semisweet chocolate chips 

Directions
In a bowl combine oats and brown sugar. Then stir in melted butter and honey. Press into a greased 9 inch square microwave dish.
Microwave uncovered on high for 90 seconds-then rotate a half turn and microwave 90 seconds longer.
Sprinkle with chocolate chips. Then microwave on 30% power for 4 1/2 minutes or until chips are glossy.
Refrigerate 15-20 minutes before cutting and then store in airtight container.

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Corn Chowder

Corn Chowder

Ingredients

• 3 medium potatoes
• 2 small onions
• 1 pound bacon
• 1 pound corn kernels (fresh or frozen)
• 2 cups milk
• 2 cups water
• salt and pepper, to taste

Instructions

Peel and dice the potatoes and onions.

Dice the bacon and fry in a Dutch oven.

Without draining the fat, add the diced potato and onion. Season with salt and pepper. Cook over low heat until the potatoes are soft all the way through.

Add the corn and the water and simmer for 10-15 minutes.

Add the milk and adjust seasoning.

Indian Fry Bread

***INDIAN FRY BREAD****

WooHoo I found it! I've been looking for this recipe for several years! 

Ingredients:

4 cups of flour
1 tbs. baking powder
1 teaspoon salt
2 tbs. powdered milk
1 ½ cups warm water
1 cup shortening
Extra flour to flour your hands

Directions:

Put flour in bowl, add baking powder, salt and powdered milk. Mix.

Mix in warm water to form dough.

Cover hands in flour.

Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.

Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.

Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.

This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco".

Turkey Gravy

Queen of Clean Linda Cobb

9 hrs · 

What is worse than running out of turkey gravy on the big day or not having any to eat with those leftovers. I always have plenty of gravy because I have a secret......Make Ahead Turkey Gravy! I have been doing this for years. It is the real thing, and it is so good. Very easy to do and once it's made, no standing over the stove thickening gravy when people are ready to sit down and eat. I always add a little of the broth from the turkey to it when the turkey comes out of the oven. Then let the broth from your turkey cool, skim the fat and add to the Make Ahead Gravy after dinner. It's ready to eat with lefovers or those hot turkey sandwiches. Freeze any that is leftover. Here's my secret!

MAKE AHEAD TURKEY GRAVY

INGREDIENTS:

6 turkey wings
2 medium onions, peeled and
quartered
1 cup water
2 quarts chicken broth, divided
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons butter
1/4 teaspoon ground black pepper

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned.

2. Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the water from the pan into the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.

3. Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.

4. In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.

HOLIDAY CLEAN UP NOTE: Head to the Warehouse store, like Sam's or COSCO and pick up some aluminum Steamer Pans. They are used in restaurants, but work great in place of a 9X13 pan for all of your Thanksgiving side dishes. They cost about $7.00 for 30 pans. When you are done, toss them, and avoid the dishwashing! If you are using the crockpot, use crockpot liners or spray with non-stick cooking spray.

Pineapple Upside Down Cake

Pineapple Upside Down Cake 

Cake
2 ½ cups flour
2 teaspoons baking soda
1 cup sugar
¾ cup butter (softened)
2 teaspoons vanilla
4 eggs
1 cup milk (I use the juice from the pineapples and add milk to make 1 cup)

Preheat oven to 350°.
Mix flour, baking soda and sugar in a mixing bowl. Add remaining ingredients and mix on medium speed until all lumps are gone and batter is well incorporated.

Pan preparation
3/4 cup butter
1 can pineapple slices
Maraschino Cherries
1 cup brown sugar (may need more)

Melt butter in the bottom of a 9 x 13 cake pan. Add 1 cup of brown sugar and mix. Add more brown sugar if needed to absorb all the butter. Spread evenly on the bottom of your pan. Add pineapple rings and place a maraschino cherry in the hold of each pineapple ring.
Pour cake batter over pineapple rings.
Bake at 350° for 35 minutes.
Remove from oven and let rest for 2 minutes.
Invert pan onto an oblong dish (I use a cookie sheet)

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