Sausage Stuffed Bacon Wrapped Jalapeno Poppers

Sausage Stuffed Bacon Wrapped Jalapeno Poppers

Ingredients

  • 12 Slices of Bacon, halved
  • 1 lb Jimmy Dean Reduced Fat Sausage, cooked
  • 1/4 Teaspoon of Garlic Powder
  • 12 Jalapenos
  • 1 Block of Cream Cheese
  • 1 Cup Shredded Cheddar

Directions:

  • Cut the jalapenos in half.
  • Remove stem and seeds.
  • Place hot cooked sausage over the cream cheese.
  • Add garlic powder and cheddar.
  • Fill jalapenos with the mixture.
  • Wrap sliced bacon around the peppers.
  • Insert toothpicks to secure if desired.
  • Pop them for about 40 minutes at 375 degrees.
  • Enjoy!

Submitted by: Roberta Gilbert

Quick And Easy: Chocolate-Stuffed Raspberries

Quick And Easy Chocolate-Stuffed Raspberries

Ingredients

  • raspberries
  • chocolate chips

Directions:

  • Wash the raspberries.
  • Put a chocolate chip in each raspberry.
  • Quick and easy!

S’more Pie Pops

S’more Pie Pops

Ingredients

  • 4.4 oz Hershey’s XL Milk Chocolate Bar
  • 1 egg white – beaten
  • 1 pie crust
  • 2 cups mini marshmallows
  • pinch of flour

Directions:

  • Preheat oven to 375°F.
  • Unroll pie crust.
  • Cut chocolate into squares.
  • Cut crust into rectangles.
  • Knead and roll dough scraps to cut other rectangles.
  • Place 3 chocolate square and 10 marshmallows on each rectangle.
  • Place a lollipop stick and a second rectangle on top.
  • Stick edges with fork.
  • Put pops on baking sheet and touch lightly with egg white.
  • Bake at 375 degrees F for about 16 minutes.
  • Let cool a few minutes and press the stick down into the chocolate to balance.

Submitted by: Paula Collins

Christmas Snowball Cookies

Christmas Snowball Cookies

Ingredients

  • 150g Plain flour
  • 120g Butter, softened
  • 50g Icing sugar
  • a pinch of salt
  • 1/2 tsp Vanilla extract
  • 50g Ground almonds

Directions:

  • Preheat oven to 160C. Line a baking tray with parchment paper.
  • Beat butter, icing sugar, salt and vanilla extract until softened.
  • Fold flour and ground almonds into butter mixture using a spatula.
  • Wrap dough with cling film and refrigerate for about 20 minutes.
  • Roll chilled dough into a long cylinder about 3 cm in diameter. Slice roll and weigh the pieces to check they are uniform in size, about 8g each.
  • Shape dough pieces into balls and place in alternating rows on prepared baking tray to ensure good distribution of oven heat for even baking.
  • Bake cookies for 20 minutes, then remove from heat and leave to cool on a wire rack.
  • Once cooled, dust cookies with icing sugar and store in an airtight container to keep them crisp.

Yield: 40 pieces cookies

Recipe Source

Bacon Cinnamon Rolls

Bacon Cinnamon Rolls

Ingredients

  • 5 bacon strips
  • 1 can Pillsbury Grands! Cinnamon Rolls (5 count)

Directions:

  • Preheat oven to 350 degrees.
  • Heat a frying pan on medium – high heat. Fry bacon strips for 2 or 3 min. until semi-cooked.
  • Put bacon on paper towel and let it dry.
  • Unfold cinnamon rolls and place a strip of bacon on each. Roll again. Put in a greased frying pan .
  • Cook according to package instructions, then drizzle with icing from the package.
  • Follow the package instructions to prepare.
  • Тop with icing in the package.

How to Deep-Fry a Twix Bar

Roasted Chicken Thighs with Potatoes, Peppers and Onions

Roasted Chicken Thighs with Potatoes, Peppers and Onions

Ingredients

  • 2 – 2 1/2 lbs chicken thighs, skin removed
  • 1 onion, diced
  • 1 green pepper, sliced
  • 1 red pepper sliced
  • 2 russet potatoes, diced
  • olive oil (I used Carter and Cavero Tuscan Herb)
  • garlic and herb seasoning (I use Garlic Garlic from Tastefully Simple)
  • salt and pepper

Directions:

  • Oven at 375 degrees.
  • This is super easy! Once you’ve removed the skin from the chicken place it on a lined baking sheet and drizzle with olive oil, garlic and herb seasoning, salt and pepper.
  • Toss the potatoes, peppers and onions. Again drizzle with olive oil, garlic and herb seasoning, salt and pepper.
  • Cook for approx 45 minutes, until the chicken is golden and cooked through, juices running clear. I served mine with a very simple salad.

Recipe Source

Brie Toast with Chardonnay-Soaked Golden Raisins

brie-toast-chardonnay-soaked-golden-raisins

Ingredients

  • 1½ cups water
  • 1 cup Chardonnay
  • ¼ cup plus 2 tablespoons sugar
  • 1 vanilla bean, split in half vertically
  • 1 cup golden raisins
  • 12 ounces Fromager d’Affinois cheese sliced into 24 pieces (or use any double-crème brie)
  • 24 slices baguette cut ¼ inch thick
  • 4 tablespoons ( ½ stick) unsalted butter, melted

In a medium-size saucepan, combine the water, wine, and sugar.

Bring to a simmer over medium-high heat until the sugar is dissolved.

Reduce heat to medium and simmer for 5 minutes.

Turn off the heat. Scrape the insides of the vanilla bean into the liquid and add the remaining bean.

Add the raisins. Let steep uncovered for at least 1 hour at room temperature.

Refrigerate overnight.

Drain the raisins, reserving the liquid. Discard the vanilla bean. Put the liquid back in the saucepan and bring to a boil. Reduce to about 1/3 cup, or until the syrup turns a deep golden color, 10 to 15 minutes. Watch carefully so the syrup doesn’t burn. If it starts to foam, remove from heat immediately. The syrup will continue to thicken as it cools, and have a texture similar to light maple syrup. Cool completely.

Preheat the oven to 400 °F.

Brush butter onto both sides of the bread slices. Bake for 8 to 10 minutes or until golden brown. Let cool completely.

To assemble: Put a slice of cheese on each toast. Sprinkle with a few raisins and drizzle syrup over the top.
Makes 24

Note: If you have any raisins and syrup left over, combine them and refrigerate in an airtight container. They will keep for 2 weeks.

Recipe source

Chocolate Strawberry Cupcakes

Chocolate Strawberry Cupcakes

Ingredients

  • Strawberry Cream Cheese Frosting:
    1/3 cup Imperial Sugar Extra Fine Granulated Sugar;
    2 packages (8 ounces) cream cheese;
    20 strawberries, cleaned and hulled;
    Juice from 1/4 lemon;
    1/2 cup Imperial Sugar Confectioners Powdered Sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 2 cups all-purpose flour
  • 1 cup Imperial Sugar Light Brown Sugar
  • 3/4 cup vegetable oil
  • 2 large eggs
  • 1 cup hot coffee
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 3/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1/2 cup chocolate chips

Directions:

Cupcakes:

  • Preheat oven to 350°F.
  • Line 12-cup muffin pan with muffin papers.
  • Mix hot coffee and chocolate chips in pourable container and let chocolate soften. Whisk.
  • Add buttermilk, eggs, oil and vanilla extract and whisk.
  • Whisk sugars, flour, baking powder, baking soda, salt and cocoa powder in another bowl.
  • Add the coffee mixture and whisk until smooth.
  • Fill the muffin pan, each cup 2/3 full. Bake for about 20 minutes.

Strawberry Cream Cheese Frosting:

  • Place granulated sugar, lemon juice and strawberries in a blender. Blend until smooth.
  • Beat cream cheese. Mix in strawberry puree, powdered sugar and beat until smooth.
  • When ready displace cupcakes from oven and let cool completely.

Assembly:

  • Spoon a hole into each cupcake and place a halved strawberry.
  • Top with frosting. Refrigerate.
  • Melt 12 ounces chocolate candy coating.
  • Pour over cupcakes and put a whole strawberry on top.

Yield: 12

Submitted by: Ann James

Devil’s Food Cake With Mocha Frosting

Devil’s Food Cake With Mocha Frosting

Ingredients

  • CAKE:
  • 4 ounces bittersweet chocolate baking bar, broken or chopped into 1″ pieces
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup firmly packed light or dark brown sugar
  • 1 tablespoon light corn syrup
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened Cocoa
  • 1/2 teaspoon baking soda
  • 2 large eggs, beaten
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • MOCHA FROSTING:
  • 4 ounces milk chocolate baking bar, broken or chopped into 1″ pie
  • 1 tablespoon instant freeze-dried coffee
  • 1/4 cup boiling water
  • 2 cups heavy cream
  • Sugar pearls, silver almonds, and chocolate for garnish

Directions:

  • Preheat the oven to 325 degree F.
  • Butter the bottoms and sides of two 9-inch round cake pans, and line with parchment paper
  • To make the cake, place on the top of a double boiler or on a heatproof bowl (like I did in this recipe) over barely simmering water, melt together the bittersweet chocolate, butter, sugar, and corn syrup, stirring occasionally until smooth. Remove from the heat and set aside.
  • In a medium bowl, sift together the flour, cocoa, and baking soda. Gently mix in the melted chocolate mixture– the recipe doesn’t tell you to use a mixer but it works better for the mixture.
  • Add eggs, one at a time, vanilla, and milk and beat it at medium high speed until blended.
  • Divide the mixture evenly between the two prepared pans,
  • Bake for 25-29 mins, until firm to the touch. Check by poking a toothpick in it– if it comes out clean, then you’re good!
  • Remove from the oven and cool on wire racks. When cool, turn out of the pans.While the cake is cooling, make the frosting. Melt the milk chocolate on the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth.
  • Dissolve the coffee in the boiling water. If you don’t have instant coffee. use 1/4 cup espresso instead.
  • Add the coffee all at once to the chocolate stirring continually until smooth. Cool completely.
  • In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream. Be VERY CAREFUL here; I overbeat the cream the first time and it seemed like it passed the stiff peak stage. The cream became bad. I had to redo it. The second time I got it right! Yippee!
  • Chill in the freezer for 10 mins before assembling the cake.
  • To assemble the cakes, place one layer on a serving plate (if you have one). I don’t have one so I assembled them on a parchment paper :( . Spread one third of the frosting on top of one cake layer, then set the second layer on top, apply frosting, then the third layer, apply frosting, and finally add the forth layer of cake. Use the remaining frosting to spread over the top and sides of the cake assembly. The final step is to garnish the cake! That’s the fun part ;)

Yield: 16.0
Recipe Source

Sausage Stuffed Bacon Wrapped Jalapeno Poppers

Ingredients 12 Slices of Bacon, halved1 lb Jimmy Dean Reduced Fat Sausage, cooked1/4 Teaspoon of Garlic Powder12 Jalapenos1 Block of Cream Cheese1 Cup … [Read more]

Quick And Easy: Chocolate-Stuffed Raspberries

Ingredients raspberrieschocolate chips Directions: Wash the raspberries. Put a chocolate chip in each … [Read more]

S’more Pie Pops

Ingredients 4.4 oz Hershey's XL Milk Chocolate Bar1 egg white - beaten1 pie crust2 cups mini marshmallowspinch of flour … [Read more]

Christmas Snowball Cookies

Ingredients 150g Plain flour120g Butter, softened50g Icing sugara pinch of salt1/2 tsp Vanilla extract50g Ground almonds … [Read more]

Bacon Cinnamon Rolls

Ingredients 5 bacon strips1 can Pillsbury Grands! Cinnamon Rolls (5 count) Directions: Preheat oven to 350 … [Read more]

How to Deep-Fry a Twix Bar

[Read more]

Roasted Chicken Thighs with Potatoes, Peppers and Onions

Ingredients 2 - 2 1/2 lbs chicken thighs, skin removed1 onion, diced1 green pepper, sliced1 red pepper sliced2 russet potatoes, dicedolive oil (I used Carter … [Read more]

Brie Toast with Chardonnay-Soaked Golden Raisins

Ingredients 1½ cups water1 cup Chardonnay¼ cup plus 2 tablespoons sugar1 vanilla bean, split in half vertically1 cup golden raisins12 ounces Fromager … [Read more]

Chocolate Strawberry Cupcakes

Ingredients Strawberry Cream Cheese Frosting: 1/3 cup Imperial Sugar Extra Fine Granulated Sugar; 2 packages (8 ounces) cream cheese; 20 strawberries, … [Read more]

Devil’s Food Cake With Mocha Frosting

Ingredients CAKE:4 ounces bittersweet chocolate baking bar, broken or chopped into 1" pieces1/2 cup (1 stick) unsalted butter1/2 cup firmly packed light or … [Read more]