Caramel Candy Chocolate Chip Cookie

I have a bit of a caramel obsession right now. I will blame it on my girl friend Brooke and Bakedbree.com for getting me hooked. :-) I made some cookies last week that were a bit on the boring side and very dry. In the end I added a lot more chocolate and a bunch of caramel to make them yummy and boy did I ever do something right. These cookies are thin, chewy, perfect and the best cookie I have every made, or eaten for that matter.

Caramel Candy Chocolate Chip Cookie

1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (1 - 1/2 pint jar) Sea Salt Vanilla Bean Caramel Sauce
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (If not in caramel sauce)
2 1/2 cups uncooked quick oats
1 pkg semisweet mini chocolate chips
2 milk chocolate candy bar, coarsely chopped chilled
5 Rolo Candy Rolls; unwrapped and chopped (40 pcs) chilled

Cream Butter with both sugars. Add eggs one at a time and then vanilla and caramel sauce. (If using Sea Salt Caramel Sauce, you do not need the additional 1/2 tsp salt, unless you really want it.)

Pulse oats in a food processor or blender a couple times. I don't like mine to turn quite to flour, but almost. Kind of an in between oats and four. But either way is good, so go with what you prefer. Mix Flour and oats together, add baking soda and baking powder until combined. Slowly add dry mixture to wet mixture. This dough will get very thick, so if at all possible, use a kitchen aid mixer or get a work out in.

I find it best to chill the candy before I chop it. Pull chocolate bars out the fridge and chop. Do the same with the caramel candies. (I use my pampered chef chopper and it's a breeze) You can also do this before hand if you read the full recipe before just making them. I'm guilty of being sure I have all ingredients and then just diving in.

Mix chocolate chips and both candies into dough until combined. Use a small scoop and bake on a parchment paper lined cookie sheet for 9 min at 350 degrees F. (If you are not a big chocolate fan, reduce the chocolate chips down to 1/2 or 3/4 of a bag.)

Allow cookies to cool on pan slightly before moving to a cooling rack. Store in air tight container.

p.s. I apologize for no picture, that awesome girl friend of mine told me it looked like a thin hamburger patty, so I will have to work on getting you all a picture that does the cookie justice.

Grasshopper Bars

These were so wonderful, yummy, rich, delightful, perfectly and not too pepperminty. They are just to die for!!!!

Grasshopper Bars

For the brownie base:

• 3/4 cups flour
• 1/2 teaspoon salt
• 1 tablespoon dark unsweetened cocoa powder (like Valrhona)
• 5 ounces good quality dark chocolate (60 to 72%), coarsely chopped
• 1/2 cup (1 stick) butter, cut into 1 inch cubes
• 3/4 cups sugar
• 1/4 cup firmly packed brown sugar
• 3 large eggs, at room temperature
• 1 teaspoons vanilla extract

Preheat the oven to 325°F.

Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper or foil, and butter the parchment or foil.

In a medium bowl, whisk together the flour, the salt, and cocoa powder.

Configure a large size double boiler. Place the chocolate and the butter in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined. Remove the bowl from the pan. The mixture should be at room temperature.

Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (do not use a whisk) fold the dry ingredients into the wet until there is just a trace amount of the flour/cocoa mix visible.

Pour the batter into the prepared pan, smooth the top with an offset spatula, and bake for approximately 15 to 18 minutes, rotating halfway through the baking time. The brownies should be just a tad underdone (not too gooey, but ideally, just 1 minute from being cooked through completely). A toothpick inserted into the brownies at an angle should contain a few loose crumbs. Remove the brownies from the oven and let cool completely while you make the creme de menthe filling.

For the buttercream:

• 3/4 cups sugar
• 2 tablespoons flour
• 3/4 cup milk
• 2 tablespoons heavy cream
• 3/4 cup butter, softened but still cool, cut into small cubes
• 1 teaspoon peppermint extract

In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened, 5 to 7 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and mix until thoroughly incorporated. Increase the speed to medium-high and beat until filling is light and fluffy.

Add the peppermint extract and mix until combined. If the filling is too soft, chill slightly in the refrigerator and then mix again until it is the proper consistency.

If the filling is too firm, place the bowl over a pot of simmering water and re-mix to proper consistency. Spread the filling evenly across the top of the brownie layer and place the pan in the refrigerator, for a minimum of 45 minutes, while you make the chocolate glaze.

For the Chocolate Ganache:

• 5 ounces dark chocolate, chopped
• 4 ounces semi sweet chocolate chips
• 1 cup heavy cream

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Refrigerate and store in an airtight container if they last that long. :-)

*ps I apologize for the crazy blogger layout and font, it was not being nice to me tonight.

Gone with the Wind Pudding

 Ingredients :    Mixture 1

1 c. milk
1 c. sugar
2 egg yolks
2 env. Knox Gelatin
1/4 c. cold water    
  Mixture 2
1 1/2 c. Heavy Cream, whipped
2  Whipped egg whites 
2 tsp.  Vanilla
Pinch of salt
Crust 
6 c. graham cracker crumbs
6 tbsp. brown sugar
6 tbsp. melted butter 

   Preparation : 

Combine mixture 1 of milk, sugar, egg yolks. 

In a small bowl add 2 pkgs knox gelatin to 1/4 cup water and let soak.  

Cook mixture 1 over a double boiler for 15 minutes. 

 Add gelatin and slowly mix into mixture one and cook for an additional 10 minutes.

Remove from heat and let cool while you prepare mixture 2.  

Prepare crust.  Press just over half into an 8x8 pan. Reserve remainder for topping.  

Whip heavy cream, set aside.  Beat 2 egg whites until stiff.  

Fold eggs and cream together with vanilla and set aside.  

Gently fold in cooled, but not firm mixture 1 to mixture 2.  Once combined pour into pan.  

Sprinkle remaining crust over top of pudding mixture. 

Refrigerate until set, about 2 hours.  Cut and serve.  

*This recipe comes from my Grandma Smith.  

My dad really likes it and I thought I would give it a try.  I found it to be more intense 

of a recipe for the quality of food.  It was good, but didn't have a wow factor.  It is more

 of a bland dessert that could use some fresh fruit or something.  However my dad likes

 it, so I may occasionally make it if need be.  :-D

Hawaiian Kabobs

Ingredients

• 4 Chicken breast or 10-12 Chicken Tenders

Marinade

• 1 can Pineapple Chunks
• 3 TBSP Soy Sauce
• 3 TBSP Brown Sugar
• 1 TBSP Pineapple Juice
• 1 TBSP Olive Oil
• 1/4 tsp Crushed Garlic
• pinch of Ginger

Side

• 1 cup Jasmine Rice
• 2 1/2 cups Water

Directions

Cube chicken into 1 1/2-2" pieces.

In a gallon size zip bag combine all ingredients for marinade and squish the bag a little. Add chicken pieces into bag and coat with marinade. Place in refrigerator for at least 30 minutes.

Follow directions and prepare rice.

Assemble Kabobs; chicken, pineapple, chicken, pineapple until all pineapple and chicken is used. Reserve marinade.

In a small pan bring marinade to boil on stove. Set aside.

Place kabobs on hot grill. Brush with marinade. Turn and continue to grill until chicken is cooked thoroughly.

Serve over rice with your favorite side dish.

Chocolate Playdough

Today my kids needed something new to do. I came across this recipe and couldn't make it fast enough.

R2D2 Play Dough Fun!!

Cutting it up.... Still not sure why. lol

Chocolate Play Dough

• 1 1/4 cup Flour
• 1/2 cup Cocoa Powder
• 1/2 cup Salt
• 2 TBSP Cream of Tarter

Mix the 4 above ingredients until well combined. Then add:

• 1 1/2 TBSP Vegetable Oil
• 1 cup Boiling Water

Mix and then knead until combined and forms play dough consistency.

My kids are loving this and still playing with it. I now have to go make no bake cookies because I can't stop thinking about them since I opened the cocoa powder. :-)

Adam's Grilled Cheese

For lunch today my husband made Grilled Cheese his new way. I was rather impressed as he rarely cooks and I do not care for grilled cheese, but this I will eat. It's like a garlic cheesy toasted sandwich. YUM!!

• Parmesan Cheese, grated fresh or canned will work.
• Cheddar Cheese, sliced
• Mozzarella Cheese, sliced
• Swiss Cheese, sliced
• American Cheese, sliced
  (You can use any 4 cheeses you have on hand or like.)
• Softened Butter
• Crushed garlic or garlic salt
• 2 sliced of bread per each sandwich

Mix garlic with softened butter. Spread garlic butter evenly on one side of bread or you can sprinkle garlic salt lightly on buttered side of bread.

Place Parmesan on a plate and lightly press the buttered side of the bread into the Parmesan. With the buttered/Parmesan side down, place on a hot griddle. (We did not have any fresh Parmesan so we used the canned stuff)

Repeat with your second slice of bread.

Place 2 different cheeses on each piece of bread.

Once buttered side of bread is golden and cheese has melted, place your two pieces together to make your sandwich. Serve and enjoy.

Strawberry Jam - Canned

For my Strawberry Jam I followed the directions from the Sure Jell Premium Fruit Pectin (in the box).

I had a lot more strawberries than I realized I needed per batch. Since I had this new Ball brand Pectin I had to use this as well.
The Sure Jell Strawberry Jam Recipe:

Yield: each batch will make aprox. 4 1/2 pints of jam

5 cups of mashed strawberries

7 cups of sugar

1 box of Pectin

I don't care for "mashed berries". After washing and removing the green from the strawberries I toss them in my blender or bullet and pulse until it looks just right. They should not be pureed, but have chunks. I like lots of very small chunks, no big chunks. :-)

I always double a batch to make it all go quicker.

Mix your strawberries and pectin in a large pot and bring to a rolling boil. Add sugar and return to a rolling boil. Boil for one minute. Turn off heat and ladle into hot sterile canning jars (I used pint size jars). Wipe the rim of the jar with a clean damp rag or paper towel. Place clean, hot, sterile lid on jar, screw on your ring until snug. Turn your jars upside down on a clean towel.

If you are using hot, sterile jars and filling them with boiling hot jam, the heat from the jam will seal itself. You must turn your jar onto it's lid though. I leave mine to sit at least overnight (until the jars have come to room temperature.

Be sure all your jars have sealed before storing them. I have found that this process does not allow for the "popping noise" when the jar seals. This does not mean your jar did not seal, just press the lid to be sure it does not pop back to ensure it sealed.

Now for my 1st review on Sure Jell vs Ball Pectin. The jars on the left you can see have no space in the bottom. This would be my first batch of which I used the Sure Jell. It is more of a thin jam at this point and I don't believe it has completely set up.

The jars on the right with the air space in the bottom are the Ball Pectin batch. First I was not happy with this little bottle of pectin. The label is suppose to peel for "recipes" I however could not get it to peel on either bottle I had. My husband finally got it peeled for me but it was not readable as each side stuck to each other. I went on line to Ball's website in hopes of finding info there, nothing but the ability to purchase more. So I submitted a complaint in the Q&A. *grin* Knowing that a bottle can make 33 half pints does not tell me how much fruit to sugar to pectin to use.

The one bit of information it did say was that 6 TBSP of pectin was = to one box. So I made my 2nd double batch and used 12 TBSP of Ball Pectin following the Sure Jell recipe. It was so thick!! I'm just not sure if it sets up really quick or if 12 TBSP was too much and it might be some really think jam!?!? I also used the fruit and sugar ratio as the Sure Jell recipe called for. Before canning it, it tasted the same. :-)

If the Ball Pectin turns out, despite the labeling problems and lack of instructions, it is a much better price. I got the Ball pectin on sale for $2.19 (1 bottle = 2 batches of jam) and paid about $2.29 for each box of Sure Jell (1 box = 1 batch).

You can also follow this same recipe and store in freezer containers instead of Jars for Freezer Jam. I can it, my sister freezes it. Both taste great, in my opinion it's just a matter of where you have the room and what you prefer.

Beer Bread

Beer Bread













Ingredients

• 3 cups Instant Rise Flour
• 1/4 cup Sugar
• 1-12oz Bottle Beer
• 1/4 - 1/2 cup melted butter.

Directions

Preheat oven to 375 F

In a large bowl sift flour and sugar. Stir in Beer using a fork until combined.

Pour dough into greased loaf pan.

Pour melted butter over top of dough.

Bake at 375 F for 1 hour. (I place a baking sheet under my pan to catch the occasional butter drippings that sometimes want to spill over when I use to much butter.)

Remove bread to a cooling rack. Slice and serve.

*Different Beers will give your bread a slightly different flavor. Using a Fruity beverage such as Pomegranate Fusion tasted almost like a blueberry muffin. :-) Every once in awhile I will experiment, but not all flavored beverages will make your bread taste good, so experiment at your own risk. lol :-)

Note: If using All purpose flour instead of Instant Rise, add the following ingredients to your flour and sift together before adding the beer.

• 3 tsp Baking Power
• 1 tsp Salt

Cherry Dump Cake

Cherry Dump Cake

Ingredients

• 2 - 20oz can's Cherry Pie Filling
• 1 - 15oz can Crushed Pineapple, drained
• 1 Yellow or White Dry Cake Mix
• 1/2 cup butter, melted

Directions

Pre heat oven to 350 F.

Lightly grease a 9x12 baking dish. Dump the Cherry Pie Filling into a 9x12 baking dish and then the add drained, crushed pineapple. Now you can mix it up a little, leave it just on top, anyway you like it. I like to mix mine a little so it's nice and even.

Evenly sprinkle dry cake mix over top cherries and pineapple. Melt butter and drizzle over top dry cake mix.

Bake in oven 35-40 minutes or until top crust is golden brown.

Serve plain, with whipped cream or vanilla ice cream.

My Notes: I accidentally purchased no sugar added cherry pie filling once and it helps to reduce the sweetness since this is a very sweet dessert. I prefer the regular cherry pie filling, but if you are not as much of a sweets fan as myself, then you may want to purchase the no sugar added pie filling on purpose. Either way it is wonderful!! :-)

Soft Granola

Love oatmeal in the morning?? You've gotta try this....

All you need is some Granola (the Quaker Natural Granola from Costco is the best). Pour in a bowl add some milk, heat in the microwave for 1 minute. Let cool a little and enjoy the warm yummy goodness!!

Peaches and Cream

Love Dessert but want something a little lighter??

Throw some Cool Whip on top some Peaches (canned or fresh). Makes for a delicious, simple, healthy dessert!!

Idea from my dear friend Tiffany.

Chopped Onions

Here's a quick tip....

Hate chopping onions?? Well after I get home from the grocery store I chop up all my onions and throw them in a ziplock in the freezer! Later in the week when I go to make dinner all I have to do is break some out of the bag and throw them in my dish. Saves time and money(because your onions wont go bad sitting in the fridge). Oh and sweet onions are nicer to cut (don't make you cry).

Pigs in a Blanket

Can you say YUMMY!! My kids love these!!

Ingredients:
Refrigerated Biscuits
Shredded Cheese
Hot Dogs

Directions:
Flatten Biscuits (just use your hands), throw on some cheese, and put hot dog in the middle. Then pinch the biscuit together around the dog. Bake as directed on the biscuit package (till biscuits are golden brown.)

Delicious with ketchup and mustard.

Cabbage Salsa

Cabbage Salsa













Ingredients

• 1 bag of Shredded Cabbage
• 1 large Onion, diced
• 1 large Tomato, diced
• 1/2 to 1 full bunch of Cilantro, chopped
• Jalapeno, diced (optional, based on how spicy you would like)
• 1/8 cup Lime Juice
• 1 tsp Salt
• 1 tsp Pepper
• 1/2 tsp Garlic Salt

Directions

Chop up cabbage a little smaller than it comes in the bag. Place in a large bowl. Finely dice onion, cilantro and jalapeno and add to the cabbage.

Add in Lime Juice, Salt, Pepper and Garlic Salt. Add more to taste as you desire.

Dice tomato and fold into cabbage. Refrigerate in an airtight container. Stir before serving and add addition salt and pepper to taste.

Serve with Tortilla chips and Enjoy!!

My Notes: I prefer Juanita's Tortilla Chips (Winco & WalMart around here carry them) They taste just like the restaurant ones. I will also wait until shortly before serving to add the diced tomato's if I make ahead of time. I like the freshness it gives the salsa.

Chocolate Chip Dessert Pizza

Chocolate Chip Dessert Pizza

Ingredients

• 1 pkg refrigerated pizza crust dough
• 1 box Yellow Cake Mix
• 1 - 12oz pkg Mini Chocolate Chips
• 1/2 cup Butter (Not Margarine) Melted

Directions

Preheat oven to 350 F

On a lightly floured surface roll out your pizza dough as thin as you can (or as thin as you would like.) We like ours very thin. Lay your pizza crust on pizza pan.

In a medium size bowl mix together melted butter and dry cake mix using a pastry dough blender (or a fork will do the job). Your cake mix will become a fine crumbly mixture. Then add in your chocolate chips and stir until combined.

Spread your crumbly cake mixture overtop your pizza crust, spreading out and lightly pressing down evenly.

Bake for 15-20 minutes or until golden brown. Baking time may very depending on how thick or thin you make your pizza.

Let cool slightly before cutting and serving. Once cooled completely, store in air tight container.

Chocolate Pecan Chewies

Chocolate Pecan Chewies

These are almost the exact same as Safeway's Chocolate Pecan Chewies.

Ingredients:

• 2 cups chopped pecans
• 3 large egg whites ( do not use egg substitutes)
• 2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder, plus2 tablespoons unsweetened cocoa powder
• 2 tablespoons ground-up pecans (I use my Pampered Chef Chopper)
• 1 pinch salt
• 3/4 teaspoon vanilla

Directions

Pre-heat oven to 325 degrees F

Line cookie sheet(s) with parchment paper.

Toast nuts until fragrant and brown. Cool. (I was impatient and did not let cool)

Beat egg whites one at at time, then continue beating while adding powdered sugar, cocoa powder, and salt. Add vanilla; beat 2 minutes on high speed.

Fold in toasted pecans.

Drop by heaping tablespoon on baking sheet 2-inches apart.

Bake in the middle of the oven 15-18 minutes or until dry on surface but soft in the center when pressed. DON'T OVER BAKE.

Cool. Store in an airtight container for 3 days, or freeze up to 1 month.

My Notes: I used my small pampered chef scoop and baked for 11 minutes. *I found with the first pan that I baked, the cookies were not flat and did no spread at all. I added about a tsp of water and that did the trick. The cookies looked darker, they flattened a little, like they should and got that crinkled look on top. Now, just to keep myself from eating them all. :-)

Chicken Alfredo

Chicken Alfredo

Ingredients:

• 1/4 cup Butter (Do Not use Margarine)
• 1 pint Heavy Whipping cream
• aprox. 1 to 1 1/2 cups Dry Parmesan Cheese
  (I never measure so I'm not sure exactly)
• Salt, Pepper, Garlic Salt and Chipotle Seasoning (optional) to taste.
• 1 tsp. Corn Starch
• 1/4 cup cold water
• 1lb grilled chicken breast tenders, seasoned with salt
• 1 lb of desired pasta, cooked as directed and drained.

Directions:

Bake or grill chicken and cube, rotisserie chicken is also really good. Have Pasta cooking while making sauce.

Melt butter in sauce pan. Add Heavy Whipping Cream.

Bring to boil and add Parmesan cheese and seasonings to taste.

Blend together water and corn starch, add a little at a time to sauce to thicken. You may need more or less, so don't add all at once. If it gets too thick, you can add a little milk.

Pour Alfredo sauce over cooked noodles, add chicken, mix together. Serve with French Bread and steamed veggies.

Veggie Bars

Veggie Bars













Ingredients:

• 2 packages of Crescent Rolls
• 2 (8oz) packages Cream Cheese
• 1/2 cup Mayonnaise
• 1 package Dry Ranch Salad Dressing Mix
• Assortment of chopped veggies - carrots, celery, broccoli, mushrooms, onions (can chop them up in a food processor)
• Cheddar Cheese, grated

Directions:

Roll out crescent rolls and lay flat on 11x15 baking sheet. Follow the heating and timing instructions on the package.

Let rolls cool. Mix Cream Cheese, Mayo, and Dressing Mix. Spread onto cooled rolls.

Sprinkle Veggies on top, then sprinkle the cheese on top. Cut into squares and enjoy.

Recipe from my sister-in-law Shannon

Waffles

Homemade Waffles

















This is our mom's homemade waffle recipe. Taste great with any kind of syrup or toppings. Peanut butter, banana and syrup. Or the good ole vanilla Ice Cream and Berries!

Ingredients:

• 1 cup Flour
• 2 tsp. Baking Powder
• 1/2 tsp. Salt
• 3 tsp. Sugar
• 2 Eggs, separated
• 1 1/4 cup Milk
• 1/4 cup oil
  

Directions:

Pre-heat Waffle Iron.

Sift dry ingredients together.

Add egg yokes and milk gradually, beat with electric mixer on low speed.

Add oil. Batter will be very thin. Beat hard for 2 minutes.

Beat egg whites until peaks form. Fold into batter.

Bake in pre-heated waffle iron.

Note: you may add 1/2 tsp. Baking Soda and substitute buttermilk for milk to make a richer waffle.

Taco Potatoes

Taco Potatoes














Ingredients:

• 1 lb Ground Beef
• medium sized Red Potatoes (you can use any kind, but reds are our favorite!!)
• Colby Jack or Cheddar Cheese, shredded
• Corn, Frozen or canned, we prefer frozen
• Petite Peas, Frozen
• Lettuce, shredded
• Tomato, Diced
• Ranch and or Sour Cream
• Any Other topping you may want

Directions:

Wrap potatoes in foil and bake at 400 F for 1 hour.

Brown ground beef in skillet with taco seasoning. Remove any excess grease.

Shred your cheese. Or you can buy the nasty, but oh so easy and convenient which you gotta love, but it doesn't melt and good pre-shredded cheese. :-) Place back in fridge until your ready to serve.

Shred your lettuce, rinse and spin in a salad spinner. Or buy the pre-shredded stuff. I like my lettuce a more finer shred than the bag stuff, so I usually do it myself unless I'm too busy, or being lazy.

In microwave or on the stove heat your corn and peas (I cook mine separately) with a little bit of butter, salt and pepper until hot.

Dice your tomato.

It's now time to plate it all up as you like. Unwrap your potato, remove the skin if you are weird like me and put as much or as little of everything on it as you would like. I do the works and top mine with a sprinkle of salt and pepper and a mixture of sour cream and ranch that I always have on hand. It's even in one of those nice little chocolate squeeze bottles you can buy just about anywhere. Enjoy!!

Recipe from my sister in law Laura

Brown Sugar Smokies

Brown Sugar Smokies
















Ingredients:

• 1 - 16oz pkg Little Smokies
• 1 - 1lb pkg Thin Sliced Bacon
• 1 1/4 cup Brown Sugar, divided

Directions:

Pre-heat oven to 375 F.

Cup bacon into thirds. Separate bacon pcs and toss in a bowl with 3/4 cup brown sugar until evenly coated.

Wrap each Smokey with a piece of bacon and secure with a tooth pick.

Place wrapped smokies on a baking sheet and sprinkle remaining 1/2 cup of brown sugar on top of each wrapped Smokey.

Bake aprox 20 minutes or until bacon is cooked and brown sugar has melted and started to crystallize.

Move to a serving platter and serve.

Bacon Wrapped Stuffed Jalapenos

Bacon Wrapped Stuffed Jalapenos

• 
  

Ingredients

• 12 Jalapenos
• 1 – 8oz pkg Cream Cheese, softened
• ½ cup Shredded Cheese
• ¼ cup Dry Parmesan Cheese
• 1 pkg Thin sliced bacon

Directions

Pre Heat oven to 375 F.

Cut Jalapenos in half, lengthwise. Remove all seeds, wash and set on paper towel.

Cream together softened Cream Cheese and cheeses.

Fill Jalapenos with filling using the back side of a spoon.

Cut Bacon strips in half and wrap around stuffed jalapenos. Secure bacon with a tooth pick.

Bake on cookie sheet until bacon is cooked, aprox 30-40 minutes. Set on paper towel to remove any excess grease. Let cool slightly & serve.

Recipe adapted from and photo taken from The Pioneer Woman

Lemon Bars

Lemon Bars

1 Cup Butter (soft)
2 Cups Flour
1/2 Cup Powdered Sugar

*Mix those three together, spread in 9x13 pan, Bake at 350 degrees for 15 min.

4 eggs
6 tblsp. Lemon Juice
1/4 Cup Flour
2 Cups Sugar

*Mix the above ingredients and pour over the cooled crust, Bake again at 350 degrees for 25 min.

*Sprinkle with Powdered Sugar when done. Enjoy.

Honey Roasted Red Potatoes

I made these for the first time for dinner last night. They were good, but could have had more flavor. I plan to make them again and double the sauce to pour over the potatoes.

After eating I asked Adam "What did you think of the potatoes?" His awesome reply "They were edible." Just what every wife wants to hear!! :-) ha ha

He suggested I add some seasoning salt or something. Maybe I'll go with the "Something" lol

Ingredients
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper


Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.