Bacon Cheeseburger Bombs

Bacon Cheeseburger Bombs

Ingredients:

1 package Pillsbury Grands - Flaky Layers refrigerated original or buttermilk biscuits

1 lb lean Ground Beef, cooked

8oz Cheddar Cheese, cut into 16 cubes

16 slices of Bacon

Toothpicks

Oil for Frying


Directions:

Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.

In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.

Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350?F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.

Chicken & Dumpling Casserole

Chicken & Dumpling Casserole

Ingredients:

2 C. chicken broth

2 lbs. of chicken

1 10.5 oz. can cream of chicken soup

2 T. unsalted butter, melted

1/2 tsp. black pepper

1 C. all purpose flour

1/4 tsp. salt

1 C. milk


Directions:

Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool.

Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, do not stir.

Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

Taco casserole

Taco casserole

Ingredients:

2 C. crushed tortilla chips, plus more for topping

2 C. shredded Mexican cheese blend

1 16 oz. can refried beans

4 green onions, chopped

1 large tomato chopped

1 pkg. taco seasoning

1 1lb. ground beef

1 C. chunky salsa

shredded lettuce


Directions:

Brown ground beef in a skillet and drain the grease off. Add in the refried beans, taco seasoning and salsa. Cook for 5 minutes and remove from heat. In a 9 x 13 casserole dish spread 2 C. tortilla chips around the bottom.

Evenly spread the meat mixture over the top. Top that with 1 1/2 C. cheese, 1/2 the green onions and 1/2 of the chopped tomatoes.

Bake at 350 degrees for 20 minutes. Remove from oven and top with shredded lettuce, remaining green onions, tomatoes, a few more chips and then the remaining cheese.

Black Forest Torte

Black Forest Torte

Ingredients:

4 cups mini-marshmallows

1 chocolate cake mix

1 can cherry pie filling

1 large container of Cool Whip


Directions:

Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan.

Prepare chocolate cake mix according to directions on package. Pour over marshmallows.

Spoon cherry pie filling evenly over cake.

Bake at 350?F for about 50 minutes...or until toothpick inserted comes out clean.

Top with whipped topping.

Crock Pot Chicken & Dumplings

Crock Pot Chicken & Dumplings

Ingredients:

1 lb of Boneless Skinless Chicken Breasts

2 Tablespoons Butter

2 cans (10.5oz) Condensed Cream of Chicken Soup

1 can (14oz) Chicken Broth

1 medium White Onion, diced

4 Large Flaky Refrigerator Biscuits


Directions:

Place thawed chicken in crock pot. Top with butter add cream of chicken soup, chicken broth and onions. Cook on high 4-6 hours or on low for 8 hours.

After the chicken has cooked for the proper amount of time cut each biscuit into small pieces(appox. 9 each). Add biscuits and continue to cook 30 mins to an hour longer, or until the biscuits are done. It took an hour in my crock pot.

Remove chicken and shred. After shredded place chicken back into crockpot and mix. Serve hot.

Fried Bacon Hashbrowns

Fried Bacon Hashbrowns

Ingredients:

3 medium potatoes

1 small onion

bacon, chopped

1 tbsp self-raising flour

1/2 tbsp milk

1 egg

freshly ground black pepper

vegetable oil

sea salt


Directions:

Peel and coarsely grate the potatoes and onions and place in a large mixing bowl. Finely chop the bacon and add to the same bowl, together with the flour, milk, egg and a good grinding of black pepper. Mix well to combine.

Heat 3 inches of your oil in a deep pan and place heaped tablespoonfuls of the potato mixture in to fry – you will need to do them in two batches. Deep fry for 2 minutes until the edges start to turn golden then flip over and cook for another 2-3 minutes.

Drain on kitchen towels and season liberally with salt.

Banana Bread Bars with Brown Butter Frosting

Banana Bread Bars with Brown Butter Frosting

Ingredients:

Banana Bread Bars:

1-1/2 c. sugar

1 c. sour cream

1/2 c. butter, softened

2 eggs

1-3/4 (3 or 4) ripe bananas, mashed

2 tsp. vanilla extract

2 c. all purpose flour

1 tsp. baking soda

3/4 tsp. salt

1/2 c. chopped walnuts

Brown Butter Frosting:

1/2 c. butter

4 c. powdered sugar

1-1/2 tsp. vanilla extract

3 tbsp. milk


Directions:

Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat

Add powdered sugar, vanilla extract and milk. Whisk together until smooth. Using a spatula, spread the brown butter frosting over the warm bars.

Ham & Cheese Pretzel Pinwheels

Ham & Cheese Pretzel Pinwheels

Ingredients:

2 cans refrigerated breadstick dough

4 cups hot water

1/2 cup baking soda

1 lb deli ham

1 lb cheddar cheese slices

3 tablespoons butter, melted

Coarse salt, such as kosher salt, pretzel salt, or sea salt, to top

Dijon or honey mustard


Directions:

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.

Separate the bread sticks and set aside. Using a pizza cutter, slice the cheddar cheese and ham to be the same width as the bread sticks. Set aside.

In a large bowl, whisk 1/2 cup baking soda into 4 cups hot water until it dissolves. The baking solution should be just slightly cloudy. Place a kitchen rag next to the bowl.

Dip a bread stick into the baking solution for 30 seconds. Make sure the entire bread stick has been dipped. Transfer to the kitchen towel to let any excess water drip off.

Layer the cheese and ham on top of the bread stick. Roll one end of the bread stick inward to create a spiral or pinwheel. Pinch the end of the bread stick to the side to seal. Place on the baking sheet and repeat until the baking sheet is full.

Bake until golden brown and puffed up, about 15 minutes. Tent the finished pretzels with foil to keep them warm. Repeat for the next batch.

Using a pastry brush, brush the butter onto the pretzels and sprinkle with salt.

Serve immediately with mustard to dip.

Peanut Butter Cup Rice Krispy Treats

Peanut Butter Cup Rice Krispy Treats

Ingredients:

7 cups mini marshmallows

7 Tablespoons butter, divided

1/2 cup peanut butter

7 cups plain Rice Krispie cereal

24 Reese's Peanut Butter Cups, unwrapped

1 1/2 cups chocolate chips


Directions:

Melt 4 Tablespoons butter over low heat in a saucepan. Add the marshmallows and stir until completely melted.

Stir in the peanut butter.

Pour the cereal into the marshmallow mixture and stir until completely combined.

Press half the cereal mixture into a buttered 9x13 pan.

Place the 24 peanut butter cups over the top of the rice krispies in the pan.

Spoon the rest of the rice krispies over the top and press down.

Let cool completely.

Place the chocolate chips and remaining 3 Tablespoons of butter in a microwave safe bowl.

Heat for 1 minute.

Stir until creamy.(Heat additional 10-15 extra seconds, if needed)

Spread over the top of the rice krispie treats.

Let set.

Cut into squares and store in a sealed container.