Shrimp

MyFridgeFood.com

Best... Best Shrimp! Just really Good... wink emoticon
detailed recipe - http://myfridgefood.com/re…/entree-seafood/best-best-shrimp/
Melt a stick of butter in... the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min, nice and easy smile emoticon
See More

Like · Comment

Salted Carmel Cheese Cupcakes

Cheesecake Cupcakes

Yield: 24 cupcakes

Ingredients

• 2 cups finely crushed graham crackers (from 16 sheets)
• 3 Tbsp granulated sugar
• 7 Tbsp salted butter, melted
• 4 (8 oz) pkg cream cheese, softened
• 1 1/2 cups granulated sugar
• 3 Tbsp all-purpose flour
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Salted Caramel Sauce or Strawberry Sauce, recipes follow

Directions

• Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
• In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.
• Recipe Source: Cooking Classy

Oven Roasted Vegetables

 

Oven Roasted Vegetables:
Ingredients:
1 bundle of asparagus
1 small bag of snow peas
2 medium to small yellow squash...
1 zucchini
1 small bag of baby carrots
1 package of grape tomatoes (or cherry tomatoes)
1 sweet potato
EVOO (extra virgin olive oil)
2 tablespoons Rosemary (If you are using fresh, then it would be 3 tablespoons)
2 1/2 tablespoons Basil (If you are using fresh, then it would be 1/3 cup basil)
McCormick’s steak seasoning’s (pepper mix-it’s part of their Grinders series)
Sea Salt
1 tablespoon minced Garlic
Directions:

1. Pre-heat the oven to 425 degrees
2. Cut squash and potatoes into chunks.  For the asparagus, snap at the appropriate areas for them.  This is usually about 1 to 1 1/2 inches from the bottom of the asparagus.  Then cut Asparagus in half.  Not down the middle in half, but across.  We want to leave the spears intact.
3. Next, you will want to mix the vegetables in one bowl.  Unless you have a really HUGE bowl, then do like me and use 2 separate bowls.
4. Once the vegetables are in the bowl, sprinkle your EVOO all around the top of them.  This will probably wind up being about 1/4 cup.
5. Add all of the seasonings on top.  Now, Use the salt and McCormick’s pepper mix to your own liking.  Everyone has their own salt and pepper threshold.  Some might even want to add more rosemary and less basil, but to each their own.  With a wooden spatula, fold all of the vegetables and seasoning together.  Keep mixing until you are sure that the ingredients are nice and spread out.
6. When done, place your vegetables into a deep baking dish.  I had to use two! lol..don’t judge me.  Cover the dishes with foil, and bake for 30 minutes.  Then, take off the foil and bake for another 10 to 15 minutes.  If you like your vegetables more al dente, then lessen the covered cooking time.

Strawberry crean Cheese Cobbler

 

 STRAWBERRY CREAM CHEESE COBBLER
**Your family is going to go NUTS over this one!!!! It will be their new FAVORITE!
1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, washed and tops off
4 oz cream cheese, cut into small pieces.
Preheat oven 350 degrees.
melt butter and pour into 9 x 13 inch glass baking dish.
in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)
~Enjoy!!~ !

Perfect Cinnamon Rolls

 

 

PERFECT CINNAMON ROLLS
Ingredients::...
1-1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cold butter
7 to 8 tablespoons milk

FILLING
2 tablespoons plus 2 teaspoons butter, softened, divided 1/3 cup packed brown sugar 1 teaspoon ground cinnamon
Instructions:
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk, a tablespoon at a time, and toss with a fork until mixture forms a ball. Turn dough onto a lightly floured surface; roll into a 7-in. square. Spread with 2 tablespoons butter.
Combine the brown sugar and cinnamon; sprinkle over butter. Roll up jellyroll style. Cut into six even slices. Place cut side up in greased pan. Bake at 400° for 18-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Serve warm. Yield: 6 rolls. (you can double the recipe for as many as you want to make)
To Make Icing
2 cups powdered sugar
1 -3 tablespoon half-and-half cream or 1 tablespoon cream, approximate 1 dash salt, optional
1 teaspoon vanilla extract or 1 teaspoon lemon extract or 1 teaspoon orange extract
Directions:
Mix together sugar and enough cream to achieve a spreading consistency. Add extract flavor of your choice and salt (if desired- I omit). Spread over warm still warm cinnamon rolls. This also makes a nice icing for quick breads like banana bread or zucchini bread

Refrigerator Jam

Baked Oreo Cheesecake

Baked Oreo Cheesecake

1. 1
   Preheat oven to 175°C/155°C fan/gas 3.5. Smash all but 3 of the Oreos into crumbs and mix with the melted butter. Press 2/3 into the bottom of a lined 20cm spring form cake tin and smooth.
2. 2
   Mix together the cream cheese, sour cream, lemon zest, custard powder, vanilla essence and sugar. Spread half over the base, sprinkle over remaining biscuit crumbs and top with remaining cream cheese mixture. Smooth the top and bake for about 1 hour then remove and allow to cool on a wire rack for about 2 hours.
3. 3
   Melt the dark chocolate and mix with 70g cream until well combined. Melt the white chocolate and mix with the remaining 30g cream. Spread the dark chocolate all over the cake, drizzle the white chocolate over the top and use a toothpick to create patterns. Roughly chop the 3 remaining oreo biscuits and use to decorate around the side.

Banana Split Fluff Salad

Prep Time: 15 minutes

Yield: 8 cups salad

All the flavors of a banana split are in this easy to make pudding salad. It is the perfect salad to add to any party or barbecue table.

Ingredients

1 - 3.4 ounce box instant banana pudding

1 - 20 ounce can crushed pineapple (do not drain)

1 - 8 ounce container Cool Whip

1 cup mini marshmallows

1/2 cup finely chopped walnuts + 2 Tablespoons for garnish

1/2 cup mini chocolate chips

2 ripe bananas, sliced

1 - 10 ounce jar maraschino cherries, halved

Instructions

1. Stir together the pudding mix and pineapple until dissolved and thickened. Fold in the Cool Whip.
2. Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.
3. Refrigerate at least 1 hour to chill. Makes about 8 cups salad.

Read more at http://insidebrucrewlife.com/2015/04/banana-split-fluff-salad/#qBLFQIy8DW7Y0Jrs.99

Dip

 

 

Ingredients
8 ounces cream cheese, softened
2 cups s...our cream (I used light)
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup sliced green onion
Instructions
Preheat oven to 400 F.
Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
Serve with bread slices, crackers, or veggies.

Taco Casserole

KJ 97 San Antonio's Country Station

This looks yummy! Who wants some? smile emoticon
Taco Casserole
1 7oz. bag Nacho Cheese Doritos, crushed...
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

No-bake Cream Cheese Peanut Butter Pie

No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream

Recipe courtesy Nadia G
Show: Nadia G's Bitchin' Kitchen Episode: Student Shkoff-fest

• Recipe
• Videos (1)

View

Photo: No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream

TOTAL TIME:2 hr 20 min

Prep: 15 min

Inactive Prep: 2 hr

Cook: 5 min

 

YIELD: 8 servings

LEVEL: Easy

ingredients

CRUST:

• 1 1/4 cups salted pretzels
• 6 tablespoons unsalted butter, melted

• 1/4 cup brown sugar

FILLING:

• 1/2 cup cream cheese, softened
• 1/3 cup smooth peanut butter

• 1/4 cup brown sugar
• 1/2 cup 35-percent whipping cream, whipped

CHOCOLATE WHIPPED CREAM:

• 3/4 cup roughly chopped dark chocolate
• 2 cups 35-percent whipping cream

• Chocolate shavings, optional

           

                    

Directions

for the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.        

Pistachio Pudding Dessert

Nancy Miller

DON'T LOSE THIS! Tag yourself or "Share" so it is on your
timeline for when you want to make it.
Pistachio Pudding Dessert
...

Pie crust:
1 stick butter
1 cup flour
1 cup chopped walnuts
Layer 1:
1 cup powdered sugar
1 (8oz) cream cheese
1 cup cool whip
Layer 2:
2 regular sized pkgs instant pistachio pudding mix
3 cups milk
Topping:
cool whip
chopped almonds
Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.
from http://todaysmybestcreativeday.blogspot.com
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Strawberries and Crean Pie

STRAWBERRIES AND CREAM PIE

 Print

Prep time

15 mins

Total time

15 mins

 

Author: Nellie- Butter With A Side of Bread

Serves: 10

Ingredients

• 1 cup semi-sweet chocolate chips
• 3 tsp shortening
• 1 Oreo pie crust (I have also used a graham cracker crust and both options are fabulous)
• 1 8-oz block cream cheese, softened
• ½ cup sugar
• ½ cup sour cream
• 1 tsp vanilla
• 1 tub Cool Whip (8 oz)
• 2 cups fresh strawberries, halved

Instructions

1. Combine chocolate chips and shortening and melt in the microwave. I usually microwave it for about 30 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until well combined and then pour about ¾ of the mixture into the bottom of the crust and refrigerate until firm.
2. Beat the cream cheese, sugar, sour cream and vanilla until smooth.
3. Fold in the Cool Whip.
4. Pour (or scoop) the mixture into the crust and refrigerate overnight.
5. Arrange the strawberries on top of the pie. Microwave the remaining chocolate and drizzle over the top. I usually refrigerate again for about an hour before serving. You can also add the strawberries and chocolate before refrigerating overnight - that works great too!

5 Minute Fudge

Courtney Luper

Please **SHARE** to **SAVE** this easy and delicious recipe to your page!
heart emoticon 5 MINUTE FUDGE heart emoticon
Prep Time: 5 mins ...
Total Time: 15 mins
Servings: 20-30

Ingredients
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts
Direction
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.

Chocolate Peanut Butter Ooey Gooey Butter Cake

Author: Mary Ellen

Recipe type: Cake, dessert

Prep time:  20 mins

Cook time:  50 mins

Total time:  1 hour 10 mins

Serves: Serves 8 - 10

 

For the chocolate and peanut butter lovers in your family, this Chocolate Peanut Butter Ooey Gooey Butter Cake if sure to become a family favorite dessert.

Ingredients

Cake

• 1 German Chocolate Cake Mix
• ½ cup butter - melted
• 1 egg

2nd Layer

• 8 Peanut Butter Cups - large one
• 3 small Butterfinger Candy Bars

Cream Cheese Layer

• 1 (8-ounce) package cream cheese, softened
• 1 cup peanut butter
• 3 eggs
• 1 teaspoon vanilla
• ½ cup butter, melted
• 4 cups confectionery sugar

Chocolate topping

• ½ cup chocolate chips
• 1 tablespoon vegetable or canola oil

Instructions

1. Preheat oven to 350 degrees, 325 degrees if using a glass pan.
2. Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
3. Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
4. Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
5. Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
6. Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

3.2.2925

There seems to be a bit of confusion because I used a German Chocolate Cake mix, that is all it is, you could use a chocolate cake mix if desired. I just happened to have a box German Chocolate Cake mix the day I did this. There is no frosting in the box just a cake mix.

Note: This cake will not be set until it is puffy in the middle. Because these cakes are so dense the baking time will vary from oven to oven. If you are baking it in a glass pan, bake it at 325, it can take as long as an hour and 20 minutes to bake. A tester will pull out clean also when it is done.      

 

4

Easy Orange Chicken

Strawberry Citrus Cookie Tarts

Cheesy Chicken Corkscrew Casseroles

Asian Peanut Noodles with Chicken

Angel Food Cake Blueberry Trifle

Totchos

Mom’s Scalloped Potatoes

Crab Dip

Crock Pot Cheeseburger Casserole

 

Chocolate Peanut Butter Ooey Gooey Butter Cake

Pina Colada Pineapple Upside Down Cake

Pina Colada Pineapple Upside Down Cake

 

Print

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Coconut extract is added to the cake batter to turn the traditional pineapple upside down cake into a pina colada pineapple upside down cake.

Author: Aubrey

Recipe type: Dessert

Serves: 12

Ingredients

• 1 box yellow cake mix
• 1 cup plain non fat Greek yogurt
• 1 cup water (I used coconut water)
• 2 tsp coconut extract
• ½ cup butter
• 1 cup brown sugar
• 12 slices of pineapple (it took 2 cans)
• 18 maraschino cherries

Make Basil & Tomato Scrambled Eggs

 

Instructions

1. preheat oven to 350 degrees
2. in a small bowl mix melted butter and brown sugar
3. pour evenly into a 13" x 9" pan
4. in a large mixing bowl combine cake mix, Greek yogurt, water and coconut extract
5. beat for 2 minutes
6. arrange the pineapple slices in an even layer on the bottom of the pan and push into the brown sugar mixture
7. place a cherry in the center of each pineapple slice and in the whole created where four pineapples meet.
8. pour cake batter on top and spread it evenly
9. bake for 40-45 min
10. allow to cool in the pan for 5-10 min
11. run a knife around the edges and place your plate on top of the pan
12. flip but leave the pan on top of the plate so that all the brown sugar can drip down

 

3.2.2499

 

 

 

 

      

 

 

 

 

 

 

Salted Caramel Popcorn

 

4.8 from 25 reviews

Salted Caramel Popcorn

 

Print

Makes about 16 cups of caramel corn

Ingredients

• ½ cup unpopped popcorn kernels (about 16 cups popped corn)
• 1 cup salted butter
• 1 cup light brown sugar
• ⅓ cup light corn syrup
• 1½ - 2 tsp kosher or sea salt, divided

Make a Slow Cooker Maple Pork Roast

 

Instructions

1. Preheat oven to 300°
2. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
3. Pop popcorn kernels using air popper into a large bowl.
4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
5. Pour caramel mixture over popcorn and stir to coat evenly.
6. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
7. Allow popcorn to cool on a parchment lined counter.

Notes

You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states!

3.2.2807

4.8 from 25 reviews

Salted Caramel Popcorn

 

Print

Makes about 16 cups of caramel corn

Ingredients

• ½ cup unpopped popcorn kernels (about 16 cups popped corn)
• 1 cup salted butter
• 1 cup light brown sugar
• ⅓ cup light corn syrup
• 1½ - 2 tsp kosher or sea salt, divided

Make a Slow Cooker Maple Pork Roast

 

Instructions

1. Preheat oven to 300°
2. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
3. Pop popcorn kernels using air popper into a large bowl.
4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
5. Pour caramel mixture over popcorn and stir to coat evenly.
6. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
7. Allow popcorn to cool on a parchment lined counter.

Notes

You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states!

3.2.2807

4.8 from 25 reviews

Salted Caramel Popcorn

 

Print

Makes about 16 cups of caramel corn

Ingredients

• ½ cup unpopped popcorn kernels (about 16 cups popped corn)
• 1 cup salted butter
• 1 cup light brown sugar
• ⅓ cup light corn syrup
• 1½ - 2 tsp kosher or sea salt, divided

Make a Slow Cooker Maple Pork Roast

 

Instructions

1. Preheat oven to 300°
2. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
3. Pop popcorn kernels using air popper into a large bowl.
4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
5. Pour caramel mixture over popcorn and stir to coat evenly.
6. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
7. Allow popcorn to cool on a parchment lined counter.

Notes

You can add in 2 cups of nuts to the un-coated popcorn if desired! Coat with caramel as states!

3.2.2807

Strawberry Icebox Cake

Strawberry Icebox Cake

Prep Time: 10 minutes

4 hours, 10 minutes

Serving Size: 16-20

Ingredients:

3 lbs strawberries, sliced

1 14.4 oz box Honey Graham Crackers

3 8 oz tubs Cool Whip

Instructions:

*Each Cool Whip layer uses one whole tub (besides the first thin layer).

*Each strawberry layer uses about 1 lb of sliced strawberries.

Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom. Layer 5 graham crackers across the center of pan, then 2 more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip ( just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries. Place graham crackers on top of strawberries, then cool whip, then strawberries. Repeat the layers 1 more time (3 times total) and you should reach the top of the pan. I used 3 layers of each + the first thin layer of cool whip. You will finish with a layer of sliced strawberries.

Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled.

Here is what you will need:

APPLE PIE FLOWERS (Serves 6)

2 Apples (Red Delicious)
2 Pastry Sheets - 1 Sheet makes about 4
Flour
Cinnamon
Sugar
Half a Lemon
Water

Sharp Knife
Large Bowl
Rolling Pin
Silicon Cupcake Tray

 

How to make them:

Chop apples in half and core. 

Thinly slice each segment (the thinner the better). 

Fill bowl with water and add half a lemon.

Place apple slices in bowl and microwave for three minutes.

Drain apple slices.

On your kitchen bench, cover a section with flour and place one pastry sheet on top and sprinkle with flour. 

Using your rolling pin, roll the pastry sheet out making it nice and thin.

Place your apple slices so the skins hang over the edge of the pastry.

once you have layer them on the top edge, sprinkle with some cinnamon and roll from one side to the other.

Continue this until you have made the desired amour of apple pie flowers.

Place them in your silicon cupcake tray (or butter a normal cup cake tray) and place in the oven for 30 minutes on 210 degrees Celsius.

Leave to cool slightly and serve warm.

Honey Garlic Pork Chops

Courtney Luper

It's grilling season!!!! Nothing like some mouth-watering pork chops! Yum!!!!
heart emoticon HONEY GARLIC PORK CHOPS heart emoticon
This recipe would work with... chicken as well!

Ingredients:
1 cup ketchup
1/3 cup honey
¼ cup soy sauce
2 garlic cloves (minced)
1 1/2 lbs boneless pork chops (6 4 oz portions)
salt and pepper
Directions:
Step 1: In a medium bowl stir together ketchup, honey, soy sauce and garlic. Set aside.
Step 2: Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat.
Step 3: Grease the grill grates of an outdoor grill and heat the grill to medium-high heat. Place pork chops onto the grill, and cook (while basting with the sauce often) for about 5 minutes on each side or until the meat is cooked through (the internal temperature has reached 145 degrees).
(Makes 6 Servings)

Kentucky Blackberry Cobbler

Mary Stone

Homemade Kentucky Blackberry Cobbler
Traditional Recipe
2 1/2 C Fresh blackberries, washed...
1 C Sugar
1 C Flour
2 t Baking powder
1/2 t Salt
1 C Milk
1 Stick of unsalted butter, melted

First you should take care of the blackberry and sugar mixture because it needs to sit for a while. Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. This will coax out the juices of the blackberries so that they can be sweetened up by the sugar, and we can taste the full spectrum of the fruit–this process is called macerating.
After about 20 minutes, you should turn on the oven to about 375º and start preparing your batter.
Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.
Pick out a clean baking dish– a smaller one will do– pour in the batter and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan (there is enough butter in there already!). Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
Bake this promising pan of happiness in the oven for 45 minutes to an hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. It will be bubbling like crazy and quite hot, so be careful!
This hour goes a little like this: you can hear it bubbling through the vent behind the stove, you can smell the buttery dough caramelizing with the sugar, and you can see the dotted crown of blackberries creating that quintessential golden cobbler crust. It is a marvel to have in your oven, let me tell you!
Serve warm or room temperature with warmed cream or fresh whipped cream. You can store this at room temperature with foil over it for 2-3 days, probably longer in the fridge…but it never lasts that long for me!

Cheesy Bacon Bombs

In order to make this recipe, you will need:

1 can (8 ct.) Pillsbury Grands Flaky Layers Biscuits
1 block of mozzarella cheese
1 package of bacon (I suggest thick cut bacon)
Toothpicks or larger wooden skewers
Oil (I used Canola, but you could use vegetable oil as well)
According to the BBQ Bros, “the aim of this is to wrap the cheese block in raw biscuit, then wrap it in a piece of bacon and fry it in 350° oil until all sides are nice and golden brown. Set on paper towels to drain and cool for a few minutes.”

Hasselback Garlic Potatoes w/Bacon & Cheese

Nancy Miller

OMG - These are the BEST potatoes ever!
Make sure you save this recipe before it disappears! Just click the Share button!
Hasselback Garlic Potatoes w/ Bacon &... Cheese Recipe!

For many people, Hasselback style potatoes are nothing new.
Make some slices in a potato, bake, and it magically fans out into an impressive looking potato with LOTS of character indeed, making for a brilliant addition to any meal!
Ingredients
16 ounces potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**
Directions
Preheat oven to 400 degrees F.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.
Herbed Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Chicken Bacon Lasagna Rolls

 

CHICKEN BACON LASAGNA ROLLS
INGREDIENTS:
8 lasagna pasta, cooked and drained.
1 pound bacon, diced, cooked and drained...
1 small red or yellow onion
6 cloves of garlic, crushed
2 chicken breasts, cooked and shredded
2 cups of Alfredo cream sauce
1/2 cup mozzarella (to sprinkle on top)
1/2 cup grated Parmesan (to sprinkle on top)

Filling:
1 cup ricotta cheese
1/2 cup sour cream
6 oz. cream cheese
1/2 cup grated Parmesan
1 tablespoon garlic powder
2 teaspoons onion powder
salt and pepper
DIRECTIONS:
- Add 8 pieces of lasagna pasta to a large pot of boiling water.
- Cook pasta 2 minutes less than the directions on the package.
- Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
- Shred chicken breasts. Set aside.
- Cut and fry bacon.
- Add diced onions and crushed garlic 3 minutes prior to baking being finished.
- Drain bacon mixture onto a plate with paper towels.
- In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings.
- Divide and spread the filling onto the cooked pasta evenly.
- Add the shredded chicken onto each pasta.
- Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
- Sprinkle some Parmesan on top of the bacon and chicken.
- Spread ½ cup of cream sauce on the bottom of a medium baking dish.
- Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
- Cover the roll ups with the rest of the cream sauce.
- Top with pieces of bacon.
- Sprinkle mozzarella and Parmesan on top.
- Bake in a preheated oven at 350 degrees for 25 to 35 minutes.

Crockpot French Dip Sandwiches

Christa Hawkins Hinkley

Crockpot french dip sandwiches
1 can french onion soup (10.5 oz)
1 can beef broth (10.5 oz)
1 can or bottle of beer (12 oz)...
1-3 lbs of pork tenderloin or some kind of roast
french rolls or something similar
swiss or provologne cheese slices
Process

Pour beef broth, french onion soup, and beer into crockpot
Put tenderloin or roast in crockpot as a whole
Cook on low for 7 hours
About 30 minutes before time is up, shred the meat with a fork
Re cover and continue cooking for the remaining 30 minutes
Slice open bread and put swiss cheese slices inside
Put in oven at 200 degrees for 10-15 minutes or until toasty
Remove from oven and fill em up with meat.