The Posse that cooks together...Recipe Thread :)

[mommyofdoom]

Ooh!! I'd been wanting to try chocolate bacon!!

Here's the recipe I use, it's DIVINE!!

http://candy.about.com/od/sugarcandy/r/Candied-Bacon.htm

 

[Drottwiler]

Super easy ty. Better than taking it out of the oven every 5 min and brushing it with syrupy stuff. Using your recipe next time.

 

[efirdj]

Ingredients:
-1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits
-Cubed Mozzarella Cheese (1-1″ cube per Bomb)
-2 lbs. of Bacon (1 slice per Bomb)(Or three pounds... If youre like me and have to munch on something while youre cooking)
-Skewers or Toothpicks
-Oil for frying

Directions:

Cube up the Cheese, and cut each Biscuit into fourths. Place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight…


Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick…


In a med/large pot, heat up approx. 2″ of Oil (to 350 degrees) and fry them up in small batches. Maybe one or two at a time, the oil will expand so stay close…


Drain them on some Paper Towel, but serve them up good and warm

Prepare for a Bacony, Cheesy, explosion of deliciousness! ~Enjoy!

http://www.ohbiteit.com/2013/04/cheesy-bacon-bombs.html

 

[Drottwiler]

Ran across this. Just like grams use to make.


Perfect Fried Chicken Recipe
1 broiler-fryer, cut into serving pieces
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
Lard

Rinse chicken pieces with cool water; set aside.

In plastic or paper bag, mix flour with salt and pepper. Drop 2 to 3 pieces of chicken at a time into bag with flour mixture; shake to coat well.

Meanwhile, heat lard in skillet over medium heat and 2 inches deep, or until drop of water sizzles when added (340°F if using electric skillet). Place chicken, skin-side down, in pan. Cook and turn pieces to brown evenly on all sides. Reduce heat to medium-low and cook, covered, until juices run clear and meat is tender, about 30 minutes, or until fork can be inserted into chicken with ease. Drain on paper towels. Yields 6 servings.


Read more: http://www.grit.com/food/recipes/perfect-fried-chicken-recipe-zmcz12mjzsch.aspx#ixzz2TyEr5mDn

 

[Drottwiler]

Ok you can see were I'm going.

Macaroni Salad Recipe

2 cups uncooked macaroni
4 sweet pickles, chopped
3 onions, finely chopped
2 boiled eggs, chopped
3 tablespoons mayonnaise
1 teaspoon salt
Pepper, to taste

Cook macaroni in salted water until tender; drain well and allow to cool.

Mix together macaroni, pickles, onions, eggs and mayonnaise; season with salt and pepper.


Read more: http://www.grit.com/food/recipes/macaroni-salad-recipe-zmcz12mjzsch.aspx#ixzz2TyGGXC6G

 

[Drottwiler]

And Drum roll Cookies.

Big Oatmeal Cookies Recipe

2 cups flour
2 teaspoons baking soda
2 cups oatmeal
3/4 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup honey
1/2 cup cooking oil
1 egg, beaten
1 tablespoon hot water
1 cup raisins
3/4 cup chopped nuts

Heat oven to 350°F. Grease cookie sheet; set aside.

In large bowl, mix dry ingredients. Stir in honey, oil, egg and water. Add raisins and nuts.


Read more: http://www.grit.com/food/recipes/big-oatmeal-cookies-recipe-zmcz12mjzsch.aspx#ixzz2TyGtqpX1

 

[FlyingV]

I applaud you. All use chicken and/or eggs. Great recipes! And I do have three chickens in my freezer.....

 

[Drottwiler]

Did you see theres a cook book devoted to lard.

LARD: Cooking with Your Grandmother's Secret Ingredient

Item#: 5901
Format: Paperback

Using lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard is once again embraced by chefs and enlightened health-care professionals and dietitians.

Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient offers you the opportunity to cook like your grandmother, while incorporating good animal fat into your diet once again. Lard is the key to the wonders that came from Grandma's kitchen, and with lard, you can turn out stellar Beef Wellington, Bierocks, or crispy Southern Fried Chicken. Serving your family the 150 treats you enjoyed in your younger days when you visited your grandparents' farm is as easy as flipping a page in this great cookbook. Try your hand at creating fluffy Grandma's Homemade Biscuits, tasty Spanish Corn Bread, delectable Fried Okra, sweet Chocolate Kraut Cake, a Perfect Pastry piecrust for a delicious Butterscotch Peach Pie, or Rhubarb Dumplings.

You will never regret adding Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient to your cookbook collection. Don't be afraid to bring a little lard back to the table; your taste buds will be glad you did.

 

[efirdj]

Am I the only person who laughs and cries every time they see a new post in this thread?

 

[FlyingV]

No, I always am happy for my stomach while sad for my backside when I see new recipes posted.

Am I the only person who laughs and cries every time they see a new post in this thread?

 

[Asmuth]

Since you like recipes, here is one that's quick and easy to make. My wife has me make her my homemade alfredo sauce at least once a week. I usually make this the day after I bar-b-q because I grill some extra chicken breasts so it's one less thing i need to do. I also make this as a dipping sauce for breadsticks for football games and it is always the first thing to go. Try it an you will thank me later.

Homemade Alfredo Sauce
Feeds 4

Ingredients:
1/2 cup sweet butter
2 tablespoons of cream cheese
2 cloves garlic; minced
2 cups heavy cream
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 cup grated Parmesan cheese
1/3 cup grated Asiago cheese
1/3 cup grated Romano cheese
3/4 cup shredded mozzarella cheese

1. Melt butter & cream cheese in a saucepan over medium/low heat.

2. Add the garlic, heavy cream & pepper and bring mixture to a simmer, stirring frequently.

3. Add the Parmesan, Asiago & Romano cheeses and simmer sauce for ~8-10 minutes or until sauce has thick & smooth, remembering to stir frequently.

4. When sauce has thickened add the Mozzarella cheese and stir until smooth. Simmer for about another minute stirring frequently.

We serve this over Farfalle(bowtie pasta, I use mini farfalle when i can find it) with sliced chicken breast, also a great dipping sauce for breadsticks.

 

[FlyingV]

ooohhhh, right up my alley. I made my own pasta, and can sure use this one. Thanks!

 

[mommyofdoom]

Ooh I love alfredo!!

Thank you!!

 

[Drottwiler]

FATHER’S DAY: Recipe for milk chocolate maple bacon cookies for Dad

MILK CHOCOLATE MAPLE BACON COOKIES

Start to finish: 1 hour

Makes 4 dozen

1 pound maple bacon

1/2 cup (1 stick) unsalted butter, room temperature

1 cup packed brown sugar

1/2 cup maple sugar, plus additional for sprinkling

1/2 teaspoon baking soda

1/4 teaspoon flake sea salt, plus additional for sprinkling

1/2 teaspoon maple extract


2 eggs

2 3/4 cups all-purpose flour

11.5-ounce bag milk chocolate chips

In a large skillet over medium heat, cook the bacon until well browned and crispy. Transfer the bacon to paper towels to drain and cool. Reserve the bacon grease in the skillet. Once the bacon has cooled, crumble or chop it into small chunks. Set aside.

Meanwhile, heat the oven to 375 F. Line 2 baking sheets with parchment paper.

In a large bowl, use an electric mixer to beat together the butter, 1/2 cup of the reserved bacon grease, brown sugar, maple sugar, baking soda, salt and maple extract until light and fluffy. Add the eggs one at a time, beating and scraping the bowl in between additions.

Mix in the flour, then the chocolate chips and crumbled bacon. Scoop the cookies onto the prepared baking sheets in 1-tablespoon mounds. Sprinkle the tops lightly with a bit of sea salt and maple sugar. Bake for 10 to 12 minutes, or until golden around the edges and the tops no longer look glossy.

Allow to cool on the baking sheets for 10 minutes, then transfer to a cooling rack.

Nutrition information per cookie: 150 calories; 80 calories from fat (53 percent of total calories); 8 g fat (4 g saturated; 0 g trans fats); 20 mg cholesterol; 15 g carbohydrate; 0 g fiber; 9 g sugar; 3 g protein; 110 mg sodium.

 

[FlyingV]

Drott: Mr. V said to tell you that he loves you.

 

[tlmoody27]

That sounds heavenly. I'm mote the tollhouse ready to make baker.

 

[Drottwiler]

Super easy Bacon Brownies

1) Pre-heat your oven to 350°F.
2) Grease a 13”x9” baking pan. (8” and 9” square pans will also work just fine.)
3) Heat up a frying pan. Pre-cook some bacon for about 3 minutes per side. Not too much – you don’t want to totally fry it, you just want to get it a little past raw. Raw is bad for taste as well as for your intestinal tract. The bacon should just be starting to brown and might be a little crispy.
4) When the bacon is ready, set it aside on a plate lined with paper towels to help drain some of the grease.
5) Following the directions on the box ( Turtle Brownie mix ), combine the brownie mix, vegetable oil, water and eggs.
6) When the batter is ready, pour slightly less than half of it into the pan.
7) Now add the bacon. You can go as big or as small as you would like. That’s the great thing about bacon – there’s no wrong amount unless you don’t have enough!
8) Now add the rest of the brownie batter on top of the bacon. Be sure to cover it all up.
9) A little tasty caramel to finish it off.
10) It’s ready for the oven, so take another look at the box and bake it for however long it says. Betty Crocker suggested 27 minutes, but these were done in just 22.
11) Let the brownies cool for a few minutes, then dig in! Yep, it’s good isn’t it?
Bacon Brownies are a definite must in the bacon and dessert world. You can’t call yourself a bacon lover until you’ve tasted these.

Life is good. Bacon is better.

 

[Drottwiler]

Salted Caramel-Chocolate-Peanut Butter Pie

Crust
1 Pillsbury® refrigerated pie crust, softened as directed on box

Filling
1 bag (14 oz) caramels, unwrapped
1/4 cup milk
1 1/2 cups Spanish peanuts
1 can (14 oz) sweetened condensed milk
1 egg, beaten
1/3 cup peanut butter
8 oz miniature chocolate-covered peanut butter cup candies, unwrapped, chopped

Topping

1 bar (1.55 oz) milk chocolate candy, melted
1/4 cup Spanish peanuts
1/4 teaspoon kosher (coarse) salt

1.Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2.Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 1 to 2 minutes or until melted; stir until smooth. Reserve 2 tablespoons melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour caramel mixture into baked pie crust.
3.Reduce oven temperature to 350°F. In large bowl, stir condensed milk, egg and peanut butter until smooth. Stir in chopped peanut butter cups. Pour in crust over caramel mixture. Bake 30 to 35 minutes or until filling is set. Refrigerate 1 hour. Drizzle melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle with kosher salt. Cover and refrigerate any remaining pie.

 

[mommyofdoom]

Oh I am sooo making this!

But what are Spanish peanuts? Can I use regular Planters?

 

[FlyingV]

And I gained weight just looking at it.