Onion Bombs

Ingredients

• 1 lb. ground beef

1 egg

2 onions

Cheese stick

1 tbsp. Worcestershire sauce

1 tbsp. garlic powder

1 tbsp. Parmesan cheese

1/2 tbsp. salt

Pepper

Instructions

1. Preheat your oven to 400 degrees Fahrenheit.
2. Cut the ends of your onion off. Then, cut your onion in half right down the middle and isolate the two halves of the outer layer. If you’re a more experience chef, you can take the core out of the onion first.
3. Take apart the onion, without breaking the layers, layer by layer.
4. Break your egg into a bowl and whisk it. Grate or chop your leftover onion into the ground beef. Squeeze some of the extra onion pieces into the meat to get the juice into the meat.
5. To your ground meat, add your dry ingredients, the Worcestershire sauce, and your egg. Use a clean hand to mix it all together.
6. Start to stuff your onion “bombshells” with chunks of the meat mixture. Chop up a cheese stick and add a piece of cheese with the meat inside each onion “shell.”
7. Wrap the onion bombs in some tin foil. Double wrap if you’re grilling.
8. Put the bombs on the cooking sheet and bake for 25 minutes. Enjoy!

Pioneer Woman,s Chocolate Sheet Cake

Pioneer Woman's Chocolate Sheet Cake
Ingredients
FOR THE CAKE:...
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Directions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat and enjoy

Lemon Cream Pie

Borrowed and Shareing

More or less, this is a key lime pie recipe made with lemon zest and juice in a regular pie shell instead of a graham cracker crust. I add the zest for a more intense lemon flavor and I add the juice for a zing. You bake it off, cool it down and top it with plenty of whipped cream. Keep it nice and cold until you are ready to serve. Then cut yourself a big fat piece and enjoy! That’s all there is to it! The hardest part is waiting for it to cool down. And, for everything that is good and holy, use REAL lemon juice and REAL whipped cream! You won’t be sorry!

So, that’s all the info you need to know!

Please pick up some lemons and make this pronto.

And then bring me a piece.

Thank you. :)

Lemon Cream Pieyield: 8-10 servings

Ingredients:
1 whole 9-inch Pie Crust, Uncooked
1 can Sweetened Condensed Milk (14 Oz)
3 whole Egg Yolks
2 Tablespoons Lemon Zest
½ cups Fresh Lemon Juice
1 cup Heavy Whipping Cream
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
½ Tablespoons Corn Starch (optional)
Slices Of Lemon, For Garnish

Directions:
Preheat oven to 350 degrees F.

Place pie crust in a 9-inch glass pie shell and set aside.

In small bowl, mix sweetened condensed milk, egg yolks, lemon zest and lemon juice together until evenly combined. Pour into pie shell and bake 20-25 minutes or until filling is set and crust is cooked.
Cool pie to room temperature, then cover with plastic wrap and refrigerate until completely chilled (at least 2 hours.)

Before serving, whip cream with sugar, vanilla and cornstarch* until stiff peaks form. Spread cream over top of pie and garnish with lemon slices.

*If you are making this pie in advance, add the cornstarch into the cream to keep it set. If you are serving it immediately, no need to add the cornstarch in.

Chicken Crescent a Roll Bundles

5.0 from 2 reviews

Chicken Crescent Roll Bundles

 

Ingredients

• 2 cans of Pillsbury crescent roll dough (8 oz. each)
• 2 cans cream of chicken soup
• 1 - 8 oz. package cream cheese, softened
• 2 -3 cups shredded cooked chicken
• 1 package of Italian dressing mix
• 2-3 green onions, chopped (optional)

Instructions

1. Preheat oven to 375.
2. Add cream cheese and both cans of soup to a medium pot and turn to medium heat.
3. Add dressing mix and stir until well combined. Turn down to low heat.
4. Pour most of the mixture into a large bowl, leaving enough in the pan to use as a gravy to put on the chicken bundles.
5. Add the chicken and the green onions to the large bowl and mix together. Set aside.
6. Separate the crescent roll dough and place on a cookie sheet.
7. Scoop a spoonful of chicken mix onto the crescent roll dough and roll (we fold the left side in, right side in, and then roll towards the long point)
8. Bake in the oven for 9-12 minutes.
9. Pour remaining sauce/gravy mixture on top and serve warm.

Bit Chopped Salad

PRINT RECIPE

blt chopped salad with corn, feta + avocado

yield: serves 2

 

total time: 25 minutes

ingredients:

2 cups butter lettuce, chopped
2 cups fresh arugula, chopped
1 pint grape tomatos, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled

1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

directions:

As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like.

In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve!

Pudding Cake

Pudding Cake

Author: Six Sisters Stuff

Recipe type: Dessert

Borrowed and Shareing

An easy dessert that is No Fail!! Perfect for family dinner or a party! This recipe feeds a lot!

Ingredients

• ⅝ cup butter, softened to room temp (10 tablespoons)
• 1 cup flour
• 1 cup pecans or walnuts(chopped fine)
• 8 ounces cool whip, divided
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 3.4 ounces instant chocolate pudding
• 3.4 ounces instant vanilla pudding
• 3 cups milk
• 1 teaspoon vanilla
• 2 Hershey bars with almonds, grated (1.45 ounces each)

Instructions

1. For the crust combine the softened butter, flour and chopped nuts. Mix and then press into a lightly greased 9 x 13 inch glass pan. Bake at 325 degrees for 20 minutes. Cool completely.
2. Then blend half of the 8 ounces of cool whip with the cream cheese and powdered sugar. Spread carefully over the cooled crust.(spread carefully so that your crust doesn't lift out of the pan) Refrigerate.
3. In another bowl blend chocolate pudding, vanilla pudding, milk and vanilla. Blend on low speed until it thickens and spread over the cream cheese layer. Refrigerate for about 20 minutes.
4. Then spread remaining cool whip on top and sprinkle grated Hershey bar with almonds on top.
5. Refrigerate overnight of for a few hours.

creamy Lemon Squares

Borrowed and sharing from

Pam Dye Marcum

CREAMY LEMON SQUARES

FOR THE CRUST
4 tablespoons butter, melted and cooled, plus more for pan
1-1/2 cup graham cracker crumbs
1/4 cup sugar

FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)

DIRECTIONS:
*Preheat oven to 350F / 180C degrees.
*Brush a square baking dish with melted butter.
*Crush graham crackers
*Then add in sugar and butter and blend to mix.
*Press mixture into bottom of prepared pan.
*Bake until lightly browned, 8 to 12 minutes.
*Cool crust, 30 minutes.
TO MAKE THE FILLING
*In a large bowl, whisk together egg yolks and condensed milk.
*Add lemon juice; whisk until smooth.
*Pour filling into cooled crust; carefully spread to edges.
*Bake until set, about 15 minutes.
*Cool in pan on rack.
*Chill at least 1 hour before serving.
Serve with whipped cream.