Blueberry Ricotta Pancakes

 photo credit: http://simply-delicious.co.za

Blueberry Ricotta Pancakes

original recipe: http://simply-delicious.co.za/2012/01/16/blueberry-ricotta-flapjackspancakes/

Ingredients:

Makes approximately 12 flapjacks (depending on size)

• 150g (5.29 ounces) flour
• 5ml (0.17 fluid ounces) baking powder
• pinch of salt
• 2 tbsp caster sugar
• 1 egg (I use extra-large free-range eggs)
• 125ml (4.23 fluid ounces) milk
• 50ml (1.69 fluid ounces) butter, melted
• 100g (3.53 ounces) ricotta
• fresh blueberries (to add to the frying flapjacks and extra to serve)
• syrup, to serve

Instructions:

1. Sift together the flour, baking powder, salt and sugar.
2. Combine the egg, milk, butter and ricotta in a separate bowl and mix well.
3. Make a well in the centre of the dry ingredients and pour in the wet.
4. Gently mix in the wet ingredients until you have a smooth batter.
5. Fry spoonfuls of the mixture in a warm, non-stick frying pan. Add a generous tablespoonful’s worth of blueberries to each flap jack (on the un-cooked side) before flipping over.
6. Remove the flap jacks from the pan and keep warm in a low oven until ready to serve.
7. Serve with syrup (I prefer Maple) and fresh blueberries.

Bacon Cheeseburger Buns

 photo credit: http://www.tasteofhome.com

Bacon Cheeseburger Buns

original recipe: http://www.tasteofhome.com/Recipes/Bacon-Cheeseburger-Buns

Ingredients:

• 2 packages (1/4 ounce each) active dry yeast
• 2/3 cup warm water (110° to 115°)
• 2/3 cup warm milk (110° to 115°)
• 1/4 cup sugar
• 1/4 cup shortening
• 2 eggs
• 2 teaspoons salt
• 4-1/2 to 5 cups all-purpose flour

FILLING:

• 1 pound sliced bacon, diced
• 2 pounds ground beef
• 1 small onion, chopped
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 pound process cheese (Velveeta), cubed
• 3 to 4 tablespoons butter, melted
• Ketchup or barbecue sauce, optional

Instructions:

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat.

Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.

Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup if desired. Yield: 2 dozen.

Sausage & Cheese Muffins

 photo credit: http://www.plainchicken.com

Sausage & Cheese Muffins

original recipe: http://www.plainchicken.com/2010/11/sausage-cheese-muffins.html

Ingredients:

• 1 lb. hot ground pork sausage
• 1 tsp onion powder
• 3 cups all-purpose baking mix
• 1 (10.75 oz) can condensed fiesta nacho cheese soup
• 2 cups shredded Cheddar cheese
• 3/4 cup buttermilk (water or milk will work too)

Instructions:

Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.

Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.

Creamy Carrot Cheesecake

 photo credit: http://www.divaeatsitalia.com

Creamy Carrot Cheesecake

original recipe: http://www.divaeatsworld.com/?page_id=990

makes one 9-inch cake, 3 layer cake

FOR THE CHEESECAKE LAYER

• three 8-0z. packages of cream cheese, room temperature
• 1 1/3 c. sugar
• 3 Tbsp. corn starch
• 1 Tbsp. pure vanilla extract
• 2 extra large eggs
• 2/3 c. heavy or whipping cream

Preheat oven to 350 degrees F.

Butter generously a 9 inch spingform pan. with aluminum foil, cover the bottom & extending all the way up the sides.

Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl & beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the sides of the bowl after each. Increase the mixer speed to medium & beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each addition. Beat in the cream just until it’s completely blended. Be careful not to overmix!

Gently spoon the batter into the foil-wrapped springform & place it a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown & the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, & cool in the pan for 2 hours, cover with plastic wrap & refrigerate (while still in pan) until it’s completely cold, about 4 hours. Place the cake in the freezer overnight. Leave in the freezer until your ready to assemble the cake.

CARROT CAKE

• 2 c. flour
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 3/4 tsp. salt
• 1/3 tsp. baking soda
• 1/2 c dark raisins
• boiling water to cover raisins
• 4 extra large eggs
• 2 c. sugar
• 1 c. veggie oil
• 1/4 c. heavy or whipping cream
• 1 Tbsp. vanilla
• 2 c. peeled & finely grated carrots
• 3/4 c finely chopper walnuts
• 3/4 c. peeled, cored & minced apples

Preheat the oven to 325 degrees F.

Generously butter the bottom of & sides of three 9-inch round layer cake pans. (you’ll need three layers, 2 for the cake & one to break up into crumbs for the top). VERY IMPORTANT: Line the bottom of all 3 pans with parchment or waxed paper (don’t let the paper come up the sides).

Sift the flour, baking powder, cinnamon, salt, & baking soda together in a medium bowl & set aside.

Place the raisins in a small saucepan, cover with boiling water, cover the pan, & let soak for 20 minutes until nice & plump. Drain well & let stand on a paper towel.

Meanwhile, beat the eggs in a large bowl with an electric mixer on high until light yellow, about 5 minutes. With the mixer still running, gradually add the granulated sugar then slowly drizzle in the oil, then the cream & vanilla. When the batter is light golden & airy, it’s ready (this usually takes 15-20 minutes of beating). Stir in the flour mixture with a wooden spoon, then stir in the carrots, apple, walnuts & raisins. Divide the batter evenly between the 3 cakes pans & bake until the centers come out with moist crumbs., about 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes, then turn them out on to the rack & peel off the paper liner. Let the cake cool completely, about 2 hours, then wrap each layer & refrigerate.

CREAM CHEESE FROSTING

• three 8 oz. packages of cream cheese, room temperature (use full fat only)
• 2 sticks, unsalted butter, room temperature
• 6 c. sifted confectioners’ sugar
• 1 Tbsp. vanilla
• 1/4 c. heavy or whipping cream

Beat the cream cheese & butter together in a medium bowl with a mixer on high. Add the confectioners’ sugar, then the vanilla beating until smooth. With the mixer running, gradually add the cream, & beat until the frosting looks whipped & creamy. Add a little more cream if necessary until it’s easy to spread. Set out the carrot cake layer & break the least attractive one into crumbs.

TO ASSEMBLE :

Place one of the remaining 2 layers of cake top side down on a cake plate. Spread with some of the frosting. Release & remove the ring of the springform pan, then remove the frozen cheesecake from the bottom of the pan. Place the cheesecake on top of the frosted layer of carrot cake top side down & spread with some icing. Top the frosted cheesecake with the remaining layer of cheesecake, top side up. Ice the top & sides of the cake with remaining frosting. Decorate the top edge of the cake with a ring of the cake crumbs about 2 inches wide. Refrigerate the cake until ready to serve (it takes about 2 hours for the frozen cheesecake layer to thaw). Use a sharp straight edge knife to cut in. Not serrated)

Cheesey Mushroom Pull Apart Bread

 photo credit: http://www.beantownbaker.com

Cheesey Mushroom Pull Apart Bread

original recipe: http://www.beantownbaker.com/2012/01/cheesey-mushroom-pull-apart-bread.html

Ingredients:

For the Mushrooms:

• 12 oz sliced mushrooms
• 1 Tbsp butter
• 1 Tbsp chopped fresh thyme

For the Bread:

• 1 unsliced loaf sourdough bread
• 12 ounces Provolone cheese, thinly sliced
• 1/2 cup butter, melted
• 1/2 cup finely diced green onion
• 2 teaspoons poppy seeds

Instructions:

For the Mushrooms :

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.

Set mushrooms aside and allow to cool.

For the Bread :

Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place loaf on a foil-lined baking sheet.

Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.

Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Blueberry Pancake Cupcakes

photo credit: http://www.yourcupofcake.com

Blueberry Pancake Cupcakes

original recipe: http://www.yourcupofcake.com/2011/08/blueberry-pancake-cupcakes.html

Ingredients:

Blueberry Pancake Cupcakes:

• 1 cup butter, softened
• 1 ½ cup sugar
• 3 eggs
• 2 egg whites
• 3 1/3 cup flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• 1 cup sour cream
• 1/3 cup milk
• 1 tablespoon teaspoon vanilla
• 1 ½ cups fresh or frozen blueberries

Maple Buttercream:

• ½ cup butter, softened
• 8 ounces cream cheese
• 2 teaspoons Mapleine (maple flavoring)
• 4 cups powdered sugar
• Milk, as needed
• Cinnamon sugar and fresh blueberries to decorate

Note: If you really want to treat yourself, put a warm cupcake in a bowl and pipe some of this maple buttercream over it and let in melt into the cake. It is absolutely divine.

Instructions:

1. Preheat oven to 360 degrees and line pans with cupcake liners (yields 24)

2. Beat butter and sugar until light and fluffy.

3. On low speed, add eggs and egg whites one at a time until each in fully incorporated.

4. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.

5. Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream). Let each ingredient fully mix in before adding another, still be careful not to over mix.

6. Fold in blueberries. Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean. Maple Buttercream: Beat butter and cream cheese until light and fluffy. Add maple flavoring and powdered sugar and let beat again. If needed, add 1 tablespoon of milk to loosen.

7. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries.

Raspberry Swirl Cheesecake Cupcakes

 photo credit: http://annies-eats.com

Raspberry Swirl Cheesecake Cupcakes

original recipe: http://annies-eats.com/2010/08/06/raspberry-swirl-cheesecake-cupcakes/

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• 4 tbsp. unsalted butter, melted
• 3 tbsp. sugar

For the raspberry swirl:

• 6 oz. fresh raspberries
• 2 tbsp. sugar

For the filling:

• 2 lbs. cream cheese, at room temperature
• 1½ cups sugar
• Pinch of salt
• 1 tsp. vanilla extract
• 4 large eggs, at room temperature

Instructions:

Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.

Yield: 32 cupcakes

Bacon, Cheddar and Pear Panini

 photo credit: http://www.alexandracooks.com

Bacon, Cheddar and Pear Panini

original recipe: http://www.alexandracooks.com/2011/09/15/bacon-cheddar-and-pear-panini/

Ingredients:

• 1 tablespoon jam, such as currant or fig or Ikea’s lingonberry (what I used)
• 2 slices of nice, bakery-style bread, from a multigrain or Italian boule for example
• 2 slices Cheddar
• 2 slices cooked bacon
• 1/4 small pear, thinly sliced

Instructions:

1. Heat a panini machine. Spread the jam on 1 slice of the bread. Layer the pear, bacon and cheddar on top.

2. Press the sandwich in the panini machine until the bread is toasted and the cheese is melted, 3 to 5 minutes total depending on your machine.

Avocado with Warm Bacon Cilantro Dressing

photo credit: http://www.livingeventfully.com

Avocado with Warm Bacon Cilantro Dressing

original recipe: http://www.livingeventfully.com/2011/04/avocado-with-warm-bacon-cilantro.html

Ingredients:

• 1/3 pound sliced bacon (about 4 slices)
• 2 firm-ripe avocados, each pitted, peeled, and cut into 4 to 6 wedges
• 3 garlic cloves, minced
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons sugar
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped cilantro

Instructions:

1. Cook bacon in a skillet over medium-low heat until crisp.
2. Drain bacon on paper towels. Remove pan from heat and pour the bacon fat into a bowl. Add 2 tbsp. bacon fat back into your skillet.
3. Divide the sliced avocado wedges among 4 plates.
4. Heat bacon fat over medium heat. Add garlic, 1/4 cup water, lime juice, and sugar and simmer for 1 minute, stirring.
5. Season with salt and pepper. Stir in cilantro.
6. Crumble the bacon in to the skillet.
7. Stir until combined.
8. Spoon over avocado wedges and serve immediately.
9. Lick your plate.

Roast Turkey Cuban Sandwich

 photo credit: http://www.closetcooking.com

Roast Turkey Cuban Sandwich

original recipe: http://www.closetcooking.com/2010/10/roast-turkey-cuban-sandwich.html

Ingredients:

• 1 bun (sliced in half)
• 1 tablespoon mayonnaise
• 1 teaspoon dijon mustard
• 1 tablespoon cranberry sauce
• 2 slices roast turkey breast
• 2 slices swiss cheese
• 2 slices smoked ham
• 2 slices dill pickle

Instructions:

1. Assemble the sandwich and brush the outside with a bit of oil.

2. Grill the sandwich until golden brown on both sides, about 1-2 minutes per side.

Shrimp Po’ Boys

 photo credit: http://bevcooks.com

Shrimp Po’ Boys

original recipe: http://bevcooks.com/2011/11/shrimp-po-boys/

Ingredients:

• 3 Tbs. canola mayonaise
• 1 Tbs. hot sauce (like Franks or Tobasco)
• 1 Tbs. fresh lemon juice
• 2 Tbs. herbs de provence
• 1 Tbs. smoked paprika
• 1 Tbs. Penzey’s Arizona Dreaming seasoning
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 2 Tbs. extra-virgin olive oil
• 1 pound frozen shrimp (thawed, peeled and deveined)
• 1 French baguette, cut into fourths and toasted
• 1 roma tomato, sliced, for garnish
• 1 cup (or more) arugula, for garnish

Instructions:

In a small bowl, combine the mayo, hot sauce and lemon juice. Stir until combined and set aside.

In another little bowl, combine the herbs de provence, paprika, Arizona Dreaming, garlic powder and cayenne. Toss over the shrimp, coating them.

Heat the oil in a medium skillet. Add the shrimp and sear on one side for 2 minutes. Flip and sear 30 more seconds. Remove from heat.

Spread the mayo along the inside of the baguette. Layer with tomato, arugula and seared shrimp.

Chicken Fajitas

 photo credit: http://www.closetcooking.com

Chicken Fajitas

original recipe: http://www.closetcooking.com/2011/01/chicken-fajitas.html

Ingredients:

• 1 pound chicken breasts (cut into thin slices)
• 1 tablespoon oil
• 1 lime (~2 tablespoons of juice and zest)
• 1 tablespoon chili powder
• 1 teaspoon cumin (toasted and ground)
• 1/2 teaspoon oregano
• 2 cloves garlic (chopped)
• salt and pepper to taste
• 1 tablespoon oil
• 2 onions (sliced)
• 1 green bell pepper (sliced)
• 1 red bell pepper (sliced)
• 1 handfull cilantro (chopped)
• tortillas
• salsa (optional)
• guacamole (optional)
• cheese (optional)
• sour cream (optional)

Instructions:

1. Marinate the chicken in the oil, lime juice, chili powder, cumin, oregano, garlic, salt and pepper in the fridge for 30 minutes to a few hours.

2. Grill the chicken over medium-high heat until cooked, about 2-3 minutes per side. (Reserve the marinade.)

3. Heat the oil in a pan.

4. Saute the onions until tender, about 5-7 minutes.

5. Add the peppers and the remaining marinade and saute until the peppers are tender, about 5-7 minutes.

6. Remove from heat and mix in the cilantro.

7. Assemble fajitas and enjoy.

Fried Tuna Ball Po Boy

 photo credit: http://www.closetcooking.com

Fried Tuna Ball Po Boy

original recipe: http://www.closetcooking.com/2011/02/fried-tuna-ball-po-boy.html

Ingredients:

• 2 cans tuna, drained
• 2 green onions, sliced
• 1 egg
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1 teaspoon creole seasoning
• oil for frying
• 1 cup bread crumbs
• 1/2 baguette, sliced in half both ways to form two sandwiches
• 1/2 cup lettuce, sliced
• 1/2 cup pickled green tomatoes or tomatoes, sliced
• 1/2 cup remoulade sauce

Instructions:

Mix the tuna, green onions, egg, mayonnaise, worcestershire sauce, mustard, and cajun seasoning along with enough bread crumbs that the mixture holds together well.

Heat 1/2 inch on oil in a saucepan over medium heat.

Form the mixture into 1 1/2 inch balls and roll them in the bread crumbs to coat.

Fry the tuna balls in oil until golden brown on all sides and set aside on paper towels to drain.

Assemble sandwich and enjoy.

Cinnamon Roll Pumpkin Vanilla Sheet Cake

photo credit: http://picky-palate.com

Cinnamon Roll Pumpkin Vanilla Sheet Cake

original recipe: http://picky-palate.com/2011/10/20/cinnamon-roll-pumpkin-vanilla-sheet-cake/

Ingredients:

• 1 box yellow cake mix
• 4 eggs
• 1/2 cup canola or vegetable oil
• 1/2 cup milk or buttermilk
• 3.4 ounce box Vanilla Instant Pudding Mix
• 1/2 cup sour cream
• 15 ounce can pumpkin
• 1 stick (8 tablespoons) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 3/4 cups powdered sugar
• 1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

Instructions:

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day. Enjoy with milk!

Makes 16 to 20 squares

Grilled Cheese and Bacon Jalapeno Poppers

 photo credit: http://www.pauladeen.com

Grilled Cheese and Bacon Jalapeno Poppers

original recipe: http://www.pauladeen.com/recipes/view2/grilled_cheese_and_bacon_jalapeno_poppers/

Ingredients:

• 1/2 cup (2 ounces) grated Monterey jack cheese
• 2 tablespoons chopped fresh cilantro leaves
• 6 large jalapeno peppers
• 6 strips bacon, uncooked
• 6 bamboo skewers, soaked in water for 1

Instructions:

Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

In a small bowl, mix together the cheese and cilantro.

Using a paring knife, cut off the top of the peppers and reserve. Scoop out the veins and the seeds, discarding both. Stuff the cheese mixture inside the peppers, packing it tightly. Replace the cap on each pepper. Using a toothpick or skewer, skewer the peppers lengthwise from the bottom through the cap. Wrap the slice of bacon, top to bottom, around each pepper, covering the cap, and secure with a toothpick. Put the peppers on the grill, or if broiling, put them on the prepared baking sheet. Grill or broil, turning occasionally, until the bacon is crisp and the peppers are tender, about 20 minutes total. Transfer to a serving platter and serve.

Chicken Kabobs with Grilled Onions

 photo credit: http://www.pauladeen.com

Chicken Kabobs with Grilled Onions

original recipe: http://www.pauladeen.com/recipes/view2/chicken_kabobs_with_grilled_onions/

Ingredients:

• 3 cloves garlic, chopped
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons teriyaki sauce
• 2 tablespoons olive oil
• 2 tablespoons Worcestershire sauce
• Pinch pepper
• Pinch salt
• 1 pound chicken tenders, cut in half
• 1 bunch green onions
• Special equipment: 10 wooden skewers, soaked in water for 30 minutes

Instructions:

Spray a grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.

In a large resealable plastic bag, combine the garlic, soy sauce, lemon juice, teriyaki sauce, olive oil, Worcestershire sauce, pepper, and salt. Add the chicken. Seal the bag and chill for 1 hour.

Drain the chicken, discarding the marinade. Thread the chicken onto the skewers. Arrange the skewers on the grill, and grill until the chicken is done, about 3 minutes on each side. Grill the green onions until browned, about 1 minute on each side. Arrange the green onions on a serving platter. Top with the chicken. Serve immediately.

Pecan Burger

 photo credit: http://www.pauladeen.com

Pecan Burger

original recipe: http://www.pauladeen.com/recipes/recipe_view/pecan_burger/

Ingredients:

• 1 1/2 lb ground beef
• 6 slices bacon
• 6 tablespoon chopped pecans
• 3 tablespoon chopped parsley
• 2 tablespoon onion, grated
• 4 tablespoon butter, softened

Instructions:

Preheat broiler or grill. Divide ground beef into twelve flat patties. Partially saute bacon. Mix pecans, parsley, onion and butter together. Spread mixture on six of the patties. Top with remaining six patties and seal the edges with the partially sauteed bacon and secure with a wooden toothpick. Broil or grill 10 to 15 minutes, turning once.

Recipe courtesy Paula Deen

Pumpkin Cake with Apple Cider Glaze

photo credit: http://www.bigredkitchen.com

Pumpkin Cake with Apple Cider Glaze

original recipe: http://www.bigredkitchen.com/2008/11/two-ingredients-pumpkin-cake-with-apple-cider-glaze/

Pumpkin Cake:

• One Cake mix- I used yellow
• 1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling

Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.

Apple Cider Glaze:

• 1 cup powdered sugar
• 2 T. apple cider
• 1/2 t. pumpkin pie spice

In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.

Pumpkin Cream Cheese Bread

 photo credit: http://nancycreative.com

Pumpkin Cream Cheese Bread

original recipe: http://nancycreative.com/2010/10/08/pumpkin-cream-cheese-bread/

Ingredients:

FILLING:

• 1 package (8 ounce) cream cheese, softened
• 1/2 to 3/4 cup sugar (depending on how sweet you want the filling to be)
• 1 Tablespoon all-purpose flour
• 1 large egg
• 1/2 teaspoon vanilla extract

BREAD:

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 to 1 1/4 cup(s) pumpkin puree, canned or homemade
• 1/2 cup canola oil
• 2 large eggs
• 1 1/2 cups sugar
• 1 cup chopped pecans or walnuts

CINNAMON GLAZE :

• 1 cup powdered sugar
• 2 to 2 1/2 Tablespoons half & half
• 1/2 to 1 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts for garnish

Instructions:

Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.

Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy. Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture. Drizzle over completely cooled bread loaves and then sprinkle on nuts for garnish.

Broccoli Cheddar Twice-Baked Potatoes

 photo credit: http://catesworldkitchen.com

Broccoli Cheddar Twice-Baked Potatoes

original recipe: http://catesworldkitchen.com/2009/07/broccoli-cheddar-twice-baked-potatoes/

Ingredients:

• 4 medium-sized baking potatoes
• 1 cup finely chopped broccoli florets
• 1/2 cup (loosely packed) shredded cheddar cheese
• 2-4 tbsp milk (or more, as needed)
• salt and pepper to taste

Instructions:

1. Heat the oven to 400 F.
2. Bake the potatoes for about 50-60 minutes, or until soft.
3. Carefully slice each potato in half lengthwise, and scoop the potato flesh into a bowl, leaving the skins intact.
4. Put the skins on a baking sheet.
5. Mash the flesh until smooth, and stir in the remaining ingredients. Add enough milk so that the mixture is soft and smooth, and add salt and pepper to taste
6. Scoop the filling into the potato skins and bake for 15 to 20 minutes.

The Lady and Sons Chicken Fingers

 photo credit: http://www.pauladeen.com

The Lady and Sons Chicken Fingers

original recipe: http://www.pauladeen.com/recipes/recipe_view/the_lady_and_sons_chicken_fingers/

Ingredients:

• 16 chicken tenders or 4 boneless chicken breasts cut into 4 equal strips
• Paula Deen’s House Seasoning
• 2 cups buttermilk
• 3 cups self-rising flour
• Peanut oil or lard

Honey mustard dressing:

• 3/4 cup mayonnaise
• 3 tablespoons honey
• 2 tablespoons yellow prepared mustard
• 1 tablespoon lemon juice or juice form 1/2 a lemon
• Horseradish, to taste
• 2 tablespoons orange juice

Instructions:

Sprinkle chicken tenders with house seasoning. Dredge chicken in flour, dip into buttermilk and back into flour.

Preheat oil to 350 degrees. Fry fingers in deep hot oil 5 to 7 minutes or until golden brown. Serve with honey mustard for dipping.

Honey mustard dressing:

Combine all ingredients together except the orange juice and stir well. Thin to pouring with orange juice. Store in refrigerator.

Crock Pot Hawaiian BBQ Chicken

photo credit: http://www.sixsistersstuff.com

Crock Pot Hawaiian BBQ Chicken

original recipe: http://www.sixsistersstuff.com/2011/06/crock-pot-hawaiian-bbq-chicken.html

Ingredients:

• 4-6 Boneless Chicken Breasts (mine were still frozen!)
• 1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
• 1 20 oz. can Pineapple Chunks, drained

Instructions:

Spray the inside of your crock pot with cooking spray for an easy cleanup! Place frozen chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. Cook on High for 2-3 hours or Low for 4-6 hours. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.

Pepperoni Stromboli Recipe

 photo credit: http://www.tasteofhome.com

Pepperoni Stromboli Recipe

original recipe: http://www.tasteofhome.com/Recipes/Pepperoni-Stromboli-2

Ingredients:

• 2 loaves (1 pound each) frozen bread dough, thawed
• 2 eggs, lightly beaten
• 1/3 cup olive oil
• 1/2 teaspoon each garlic powder, salt and pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 1 pound ground beef, cooked and drained
• 1 package (3-1/2 ounces) sliced pepperoni
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1 small onion, chopped

Instructions:

Place each loaf of bread dough in a greased large bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle.

In a small bowl, combine the eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Layer beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal the edges well.

Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake at 375° for 30-35 minutes or until lightly browned. Let stand for 5-10 minutes before cutting. Yield: about 16 servings.

Double-Cheese and Prosciutto Calzone

 photo credit: http://www.bonappetit.com

Double-Cheese and Prosciutto Calzone

original recipe: http://www.bonappetit.com/recipes/2006/02/double_cheese_and_prosciutto_calzone

Ingredients:

• 2 cups grated mozzarella cheese (about 8 ounces)
• 3 1/2 ounces soft fresh goat cheese, crumbled
• 2 ounces prosciutto slices, chopped
• 2 1/2 teaspoons chopped fresh thyme
• 1 garlic clove, pressed
• 1 13.8-ounce tube refrigerated pizza dough
• Extra-virgin olive oil

Instructions:

Position rack in middle of oven; preheat to 425°F. Toss first 5 ingredients in medium bowl. Season with pepper. Unroll dough into rectangle on rimmed baking sheet. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle. Bake until puffed and brown, about 18 minutes. Brush with oil. Transfer to platter and cut into 4 pieces.

Pumpkin Donuts with Buttermilk Glaze

 photo:blogs.babble.com

Pumpkin Donuts

Ingredients:

• 3 1/2 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup sugar
• 2 tablespoons butter
• 2 eggs
• 2 teaspoons vanilla
• 1/2 cup buttermilk
• 1 cup pumpkin puree
• Canola oil for frying

Instructions:

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately1/4-1/2″ thick. (I know this will seem quite thin, but the donuts puff up immensley while frying). Cut with a donut cutter.

Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned. Remove and dunk immediately into buttermilk glaze. Allow to air dry on a cooling rack before serving.

Buttermilk Glaze

• 3 cups powdered sugar
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla

Whisk together in a small bowl until smooth. Dip hot donuts in the glazed, then allow to air dry on a cooling rack


original recipe: http://blogs.babble.com/family-kitchen/2010/10/28/pumpkin-donuts-theyre-arent-good-for-you-but-gosh-theyre-good/

Pepperoni Pizza Muffins

 photo credit: http://lickthebowlgood.blogspot.com

Pepperoni Pizza Muffins

original recipe: http://lickthebowlgood.blogspot.com/2010/07/annoying-habits.html

Ingredients:

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

Instructions:

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Chicken Enchilada Pasta

 photo credit: http://pearls-handcuffs-happyhour.blogspot.com

Chicken Enchilada Pasta

original recipe: http://pearls-handcuffs-happyhour.blogspot.com/2010/11/five-starsand-then-some.html

Ingredients:

• 2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}
• 2 tbsp. olive oil
• 2 garlic cloves, minced
• 1 medium onion, diced
• 1 red pepper, diced
• 1 {4 oz.} can diced green chiles
• 1/2 tsp. salt
• 2 tsp. chili powder
• 1 tsp. cumin
• 2 {10 oz.} cans green chili enchilada sauce
• 2/3 cups red enchilada sauce
• 2 cups shredded cheese {I used colby & monterrey jack}
• 1 cup sour cream
• Penne pasta

Optional toppings:

• Avocado
• Green Onions
• Black Olives
• Tomatoes
• Sour Cream

Instructions:

Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. The most time consuming part of this recipe is the time spent chopping the veggies. …it took like, 5 minutes.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through.

Just wait. It gets better. Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Chocolate Chip Sour Cream Muffins

 photo credit: http://www.thecurvycarrot.com

Chocolate Chip Sour Cream Muffins

original recipe: http://www.thecurvycarrot.com/2011/04/13/chocolate-chip-sour-cream-muffins/

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 cup sour cream
• 5 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350 degrees.

2. Line one cupcake pan with liners, set aside.

3. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

4. In another large bowl, combine the egg, sour cream, melted butter, and vanilla extract, mixing well.

5. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined.

6. Gently add in the chocolate chips until thoroughly combined.

7. Evenly divide the batter among the prepared cupcake liners (I use a large ice cream scoop for this) so that the liners are about 3/4-full.

8. Bake until a tester inserted into the center of the muffins comes out clean, about 14-18 minutes.

Shrimp and Pesto Pizza with Goat Cheese

 photo credit: http://www.jaymimphotoblog.com

Shrimp and Pesto Pizza with Goat Cheese

original recipe: http://veryculinary.com/2012/02/16/shrimp-and-pesto-pizza-with-goat-cheese/

Ingredients:

• 4 (6 inch) round pizza crusts or flat breads

• 2 heaping tablespoons pesto spread

• 20 small-medium shrimp, peeled and deveined

• 2 garlic cloves, finely chopped

• salt and pepper

• 1 1/2 tablespoons olive oil

• 1 cup shredded mozzarella cheese

• 2 ounces crumbled goat cheese

Instructions:

Preheat oven to 400 degrees.

Place your crusts on nonstick baking sheets. Evenly distribute and spread the pesto over each crust; set aside.

Coat the shrimp with the olive oil and then sprinkle with the garlic and some salt and pepper. In a large saute pan over medium-high heat, sear the shrimp for about 1 minute, flip and cook for another 30 seconds.

Place 5 shrimp on each pizza, sprinkle with the mozzarella and goat cheese. Bake for 20 minutes, until the cheese starts to brown on the edges. Let cool for just a minute or so and serve.

Salted Caramel Chocolate Shortbread Bars

photo credit: http://annies-eats.com

Salted Caramel Chocolate Shortbread Bars

original recipe: http://annies-eats.com/2011/09/09/salted-caramel-chocolate-shortbread-bars/

Ingredients:

For the shortbread layer:

• 2 cups all-purpose flour
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• ½ cup sugar

For the caramel layer:

• 1 cup (2 sticks) unsalted butter, cut into pieces
• 1 cup sugar
• 4 tbsp. light corn syrup
• 2 (14 oz.) cans sweetened condensed milk

For the chocolate layer:

• 8 oz. semisweet or bittersweet chocolate, finely chopped
• 1 tsp. light corn syrup
• ½ cup (1 stick) unsalted butter, cut into pieces
• Fleur de sel or sea salt, for sprinkling

Instructions:

To make the shortbread layer, preheat the oven to 325° F. Line a 9 x 13-inch baking pan with parchment paper. In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside. In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes. With the mixer on low speed blend in the dry ingredients just until incorporated. Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan. Bake 15-18 minutes or until golden. (If the crust puffs up a bit while baking, just gently press it down while it is cooling.) Transfer the pan to a wire rack and let cool completely.

To make the caramel layer, combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer, stirring constantly. Continue simmering and stirring until the mixture turns an amber color and thickens slightly. Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set. (I chilled at this stage to ensure that the caramel layer would not melt when the warm chocolate was added.)

To make the chocolate glaze, combine the chocolate, corn syrup, and butter in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Pour evenly over the caramel layer and use an offset spatula to smooth the top. Allow to cool for a minute or two and then sprinkle with fleur de sel. Chill, covered, until ready to slice and serve.

Pumpkin Chocolate Chip Muffins

 photo credit: http://kathiecooks.blogspot.com

Pumpkin Chocolate Chip Muffins

original recipe: http://kathiecooks.blogspot.com/2010/02/pumpkin-chocolate-chip-muffins.html

Ingredients:

• 1 2/3 c. Flour
• 1 c. Sugar
• 1 T. Pumpkin Pie Spice
• 1 t. Baking Soda
• 1 t. Baking Powder
• 1/4 t. salt
• 2 Eggs
• 1 c. Pumpkin
• 1/2 c. Butter, softened
• 1 c. Chocolate Chips

Instructions:

Heat oven to 350 degrees. Grease muffin cups. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in large bowl. Break eggs into another bowl. Add pumpkin and butter; whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter evening into 12-15 muffin cups. Bake 20-25 minutes.

Turkey Cranberry Monte Cristo

 photo credit: http://www.pauladeen.com

 Turkey Cranberry Monte Cristo

original recipe: http://www.pauladeen.com/recipes/recipe_view/turkey_cranberry_monte_cristo/

Ingredients:

• 8 slices bread (potato bread, challah, or any other soft bread)
• 1 cup fontina cheese, grated
• 8 slices cooked turkey breast
• 1/2 cup whole cranberry sauce
• 1 cup baby arugula leaves
• 3 eggs
• 1/3 cup milk
• pinch nutmeg
• 2 tablespoons butter

Instructions:

1. Lay the 4 slices of the bread out on a cutting board.
2. On each slice, place 2 tablespoons of the fontina, followed by 2 slices of the turkey, and 2 tablespoons of the cranberry sauce.
3. Equally divide the arugula leaves and place on next layer.
4. Top with the remaining fontina and remaining bread slices.
5. Press down firmly on sandwiches to seal in the filling.
6. In a medium bowl, beat the eggs, milk, and nutmeg.
7. In a large skillet over medium heat, add the butter.
8. Dip each sandwich into the egg mixture coating both sides.
9. When butter is melted in skillet, add the sandwiches and cook until golden brown.
10. Flip sandwich and repeat with other side, adding more butter if necessary.
11. Remove from pan, drain on paper towels, and let sit for a few minutes.
12. Cut in halves and serve.

Whiskey, Caramel, Marshmallow and Bacon Bark

 photo credit: http://www.endlesssimmer.com

Whiskey, Caramel, Marshmallow and Bacon Bark

original recipe: http://www.endlesssimmer.com/2011/12/08/edible-holiday-gifts-whiskey-caramel-mashamallow-and-bacon-bark/

Makes 1 8×8 pan | Preparation: Line pan with parchment or wax paper with a one-inch overhang on each side.

Ingredients:

• 16 oz of semi-sweet chocolate
• 4 cups of mini marshmallows
• ¼ cup whiskey
• 1 cup caramel (recipe follows)
• 1 cup of spiced bacon crumble (recipe follows)

Instructions:

1. Place chocolate in a bain marie or in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.

2. Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. (See picture). Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)

3. Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.

Bacon Crumble

• 16 oz bacon
• 1/4 cup sugar
• 4 tablespoon water
• 1 egg white
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne

1. Cook bacon and set aside to cool completely. Once cooled, coarsely crumble bacon with hand; set aside and heat oven to 300 degrees F.

2. Place sugar and water in a pot and heat until sugar is dissolved. Toss crumbled bacon in sugar syrup to coat. Pass coated bacon through a strainer to drain excess sugar syrup.

2. Add egg white to a bowl and beat until fluffy and foamy. Add in black pepper and cayenne. Whisk to combine. Add in crumbled bacon and toss to coat.

3. Spread coated, crumbled bacon on a parchment lined bakesheet and bake for 30 minutes. Remove from oven and let cool, then crumble bacon one last time.

Caramel Filling:

• 1 cup sugar
• 4 tablespoons water
• 4 tablespoon butter
• 7 tablespoon heavy cream

Instructions:

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle, give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

Notes:

- If you are gifting this, best to keep it whole and let the recipient dive in and cut it as they go. But if you decide to cut it up and box it, make sure to place a sheet of parchment between each layer.

- Bark can be kept at rooom temperature for up to two days.

- You may have more caramel then you need, so keep the leftover in a jar to use in or on another dessert.

- To keep a nice sharp edge while cutting the bark: (1) Use a really sharp knife and press the blade’s tip into the bark and then bring the remainder of the blade down into the bark. Depending on the kind of knife you use, most blades are shaped at an angle, so don’t bring the knife down in one push, the uneven pressure will crack the bark. (2) After the bark has set in the refrigerator bring it to room temperature before cutting. This will soften the chocolate and make for easy cutting. If the bark starts to split or start to chip off as you cut, the bark is still too cold to cut.