Cheeseburger Pie

1 can crescent rolls

1 pound ground beef - I used Turkey

1/4 cup finely chopped onion

1/3 cup chopped dill pickle slices

2 tbls. ketchup

1 tsp. mustard

2 tbls. flour

2 tbls. dill pickle juice

2 tbls. milk

2 cups shredded American cheese



Preheat oven to 375 degrees

Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan

Cook ground beef or turkey in skillet until browned.  Drain well.  Stir in onion, chopped pickle, ketchup and mustard.  Sprinkle with flour and add pickle juice and milk.  Cook and stir until thickened and bubbly.

Remove from heat and add 1 cup of shredded cheese

Pour into the prepared crust and bake for 15 minutes or until edges of crust are golden brown.

Remove from oven and top with remaining cup of cheese.  Let stand until cheese melts.

Garnish with extra ketchup, mustard, pickles, lettuce, chopped tomato, avocado, bacon, etc.  whatever you like on a burger

I think they liked it.  They attacked it before I could even get a picture of finished pie. 

 I didn't even get a piece.

Homemade Rootbeer

 While I have been posting drink recipes this morning, my friend Jill  brought us this delicious Rootbeer extract from Utah yesterday.  My husband and son made a batch last night to try it out.  I wish I could say I have a frosty mug of rootbeer to post, but it will take a little practice.  We have some dry ice saved for tonight to try it again.  As soon as we get the recipe figured out exactly, I will post.

Sorry for the blurr.....

Blue Cheese and Green Bean Casserole

Warning:  Close your eyes to the calories in this dish.  Remember....Everything in Moderation!  This dish is especially good at the holidays when you aren't counting calories as much.  Still, it is delicious as a side dish to steak.  I haven't always been a Blue Cheese fan, but as long as it is mild, I love it.

1 1/2 pound green beans, trimmed
3 oz. blue cheese
1 pint cream
1/2 cup bread crumbs
2 tbls. melted butter - I use a little more - just eyeball it

Preheat oven to 400 degrees.

Blanch the beans in salted boiling water for 5 minutes.  Drain well, and transfer into a lightly buttered casserole dish.  Pour over the cream, and crumble the blue cheese evenly on the top.  Mix the breadcrumbs with the melted butter in a small bowl and sprinkle evenly over the top.  Bake for 15 minutes, or until browned and bubbling.  remove and let rest for 15 minutes before serving for best results.

Banana Pineapple Slush

4 cups sugar
2 cups water
1 (46 oz) pineapple juice
3 cups orange juice
3/4 cups lemon juice
1/2 cup orange juice concentrate-frozen
8 medium ripe bananas, mashed
2 bottles (2 liters each) cream soda
3 cans (12 oz. each) lemon lime soda

In a saucepan, bring sugar and water to a boil over medium heat; cool.  Pour into a freezer container; add juices, orange juice concentrate and bananas.  Cover and freeze.  To serve, thaw mixture until slushy; stir in cream soda and lemon lime soda.  Yield:  about 9 1/2 quarts.

Lime Slush Punch

2 cups sugar
8 cups water
1 (12 oz.) can frozen limeade
5 fresh limes juiced
2 - (12 oz) lemon lime carbonated beverages

Combine sugar and water and heat slightly till dissolved.  Add frozen limeade and juice of 5 limes.  Mix and pour in shallow pan.  Freeze.  (Can freeze up to 3 months).  Remove from freezer about an hour before serving and break into slush.  Pour into punch bowl and add soda.

*You can add Maraschino Cherry juice just before serving to give it a little Cherry Limeade flavor.  Add only as much as you want.

Cranberry Punch

Bobette makes a mean drink.  Cheers!

4 cups cranberry juice
4 cups pineapple juice
1 1/2 cups sugar
1 Tbls. Almond extract
2 Liter Ginger Ale

Combine fruit juices, sugar and almond extract in a large pitcher and stir until sugar has dissolved; chill.  Add the ginger ale just before serving.  Garnish with lemon and lime slices.

Pina Colada Slushee

1/2 gallon vanilla Ice Cream softened
1 (20 oz) can crushed pineapple
1 (8 oz.) can Coconut Cream (Mexican food aisle)
1 (46 oz.) can Pineapple Juice
2 liters Sprite

Combine all ingredients except sprite. Freeze mixture.  Defrost 15-30 minutes before needed then mix in sprite.


thank you rachel for such a great recipe.

Martha's White Hot Chocolate

If you will notice in a lot of my recipes, I don't use much chocolate.  I'm not a big fan of chocolate anything.  How can that be you might ask.  Get this...I think I'm allergic.  It literally can make me sick.  Have no fear.....I love everything else out there.  Especially when it comes to hot cocoa.  The first time I tried this, I knew we were a match made in heaven.  I LOVE THIS DRINK.  Because of the high calorie content, I must refrain and only drink a very small amount, but it is soooooo worth it on a cold night.



2 cups heavy cream
6 cups whole milk
12 oz. white chocolate chopped
1 tsp. vanilla

Warm the above ingredients in a saucepan.

Cucumber Punch

I love this punch, especially in the summer.  It is so light and refreshing.  One day a group of girls were having a home spa day and Julie brought this punch.  It was perfect and I fell in love with it ever since.


1 package Crystal Light Lemonade
1 can White Grape Juice Frozen Concentrate
Water
Ice
Cucumber (thinly sliced)
Lemon (thinly sliced)

Mix lemonade powder, frozen grape juice and water in a half-gallon sized pitcher or other container and stir until dissolved.  Add ice and as much cucumber and lemon as you desire.  Looks great in a clear glass beverage jar.  Great summer drink and fairly low-calorie.

Coconut Rice

My next door neighbor Alisa gave this recipe to me several years ago.  I couldn't stop eating it for awhile.  I would make it a lot.  I almost forgot about it, until I came across it again and my mouth started watering at the thought of this delicious rice. So good.

1 onion chopped
1 cup uncooked rice (slow cook)
1 can Unsweetened Coconut Milk
1 can chicken broth

Saute onion in butter.  Add rice, coconut milk, chicken broth, and salt to season.  Cover and bring to a boil.  Stir once in a while until juice has been absorbed into rice.  (watch closely)

Slivered Almonds
sliced limes
hot Caribbean sauce

When ready to serve, sprinkle with slivered almonds.  Give each person a lime slice to squeeze over individual helping of rice.  Top with Hot Caribbean sauce such as Tabasco or a more mild sauce such as Trappey's Louisiana sauce.  This is a must.  Go mild or hot, but it is the only way to eat it.

Sweet Potato Casserole

The first time I ever ate at Ruth's Chris Steak house, I ordered their sweet potato souffle.  I had never had it before.  I believe I died and went to heaven.  This recipe was given out at church years ago and it is my favorite for the holidays but I love it anytime of the year.  Since the nearest Ruth's Chris is over an hour away, this is the next best thing. 

This picture doesn't do justice to how good this tastes.  It is like a souffle in texture and the crumb topping on top is the best part. 

3 cups sweet potatoes, cooked (or 3 small cans of yams in light syrup, without the juice)
1 cup sugar
2 eggs
1 stick butter, room temperature
1/4 cup milk
1 tsp. vanilla
1 tsp. cinnamon
1 cup coconut (optional)

Mix all of the above.  Pour into buttered casserole dish.  Set aside.
Topping:
1 cup broken pecans
1 cup brown sugar
1 stick butter, room temperature
1/2 cup flour

Mix the above with fork until crumbly.  Crumble on top of casserole.  Bake at 350 degrees for 45 minutes.


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Summer Squash Vegetables

When I was pregnant with my second child, my friend Karen Johnson made this dish for me.  I think I ate the entire thing.  Then I craved this a lot.  It is so delicious and so easy.  I have made it for years now and still love it.

2 lbs. yellow summer squash
1/4 c. onion, sliced
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
6 oz. stuffing mix
1/2 cup butter

*Sometimes I mix 1-lb zucchini squash with  1-lb. yellow squash just to give it a little color

Slice squash and boil just to soft, 5 to 10 minutes in water with onion in it.  (Drain and set aside.)  Mix together soup, sour cream, and carrots.  (set aside).  Melt butter and put stuffing in just until butter is absorbed.  In casserole dish, layer stuffing, sauce, squash, stuffing, sauce, squash and stuffing on top.  Bake at 350 degrees for 25 to 30 minutes.

White Chocolate-Almond Blueberry Blondies by Emily

I'm a follower of this blog.  Emily can cook.  I had to post these delicious blondies.  Check out her blog.  I almost wanted to keep her a secret but alas, I am sharing. 

http://www.visionsofsugarplum.com/search/label/White%20Chocolate

White Chocolate-Almond Blueberry Blondies (By Me)
Printable Recipe

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup finely chopped sliced almonds, toasted
10 tablespoons unsalted butter, softened
1 1/4 cups granulated sugar
2 teaspoons finely grated lemon zest
2 tablespoons lemon juice
1 teaspoon almond extract
1 large egg
4 ounces white chocolate, coarsely chopped
1 1/4 cups blueberries

Preheat oven to 350 degrees F. Line a 13x9-inch baking dish with foil; coat foil with cooking spray.

In a medium mixing bowl, sift together flour, baking soda and salt; whisk in almonds. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute; beat in lemon zest and juice, almond extract and egg until combined - about 1 minute. Reduce mixer speed to low and beat in flour mixture until combined; stir in white chocolate and blueberries until combined.

Spread batter into dish and bake 30 minutes or until golden brown. Cool completely before lifting foil out of pan and slicing into bars.

Makes 24 bars

Frosted Banana Cookies

Another great recipe I grew up with.  The original recipe called for Oleo - another name for butter.  I can remember eating these many times. Today, it is raining and cold (for California standards) so I decided to use up some of my bananas.  My family prefers them without the pecans but for this presentation I added them.    Perfect for a day like today.  The questions is.......How long will they last?  Because you can't eat just one.

Cookie:

3/4 cup Butter

1 egg

2 medium bananas mashed

1 tsp. baking soda

3/4 cup brown sugar

1/2 tsp. vanilla

1/4 tsp. salt

2 cups flour

Mix all together.  Drop by spoon fulls onto parchment paper lined cookie sheet.  Bake at 350 degrees for 10 minutes.

Icing:

6 tbls. brown sugar

4 tbls. milk

4 tbls. butter

Bring to boil.  Boil until sugar dissolves.  Remove from heat and add enough powder sugar to spread.  Can add a pecan half to each cookie.

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Traditions Cupcakes

1/2 cup soft butter
1/2 cup sugar
1/2 cup loosely packed brown sugar
1 egg
1 cup plus 2 tbls. flour
1/2 tsp. baking powder
1/2 tsp. salt.

Filling:
1/2 cup brown sugar
1 egg
1/2 tsp. salt
6 oz. chocolate chips
1/2 cup chopped pecans or almonds
1 tsp. vanilla

Cream together the first three ingredients.  Mix altogether with remaining ingredients.  Fill cupcake pan and bake at 350 degrees for 10 to 12 minutes.  Make the filling and pour into half baked cupcakes.  Bake at 375 degrees for 12 to 15 minutes.  This recipe makes 1 dozen regular size cupcakes.

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Brown Sugar Chewies

Do you see my favorite word in these cookies?  BROWN SUGAR!  Yummy

1/4 cup butter
1 cup packed light brown sugar
1 egg, beaten
3/4 cup all purpose flour
1 tsp. baking powder
1/2 tsp. vanilla extract
1/4 cup chopped pecans
Confectioners' sugar for dusting

Preheat oven to 350 degrees.

Spray an 8 inch square pan with vegetable oil.  In a small saucepan, melt the butter.  Turn off the heat, add the brown sugar and stir until smooth.  Sitr in the egg.  Sift togeher the flour and baking powder and stir into the brown sugar mixture.  Add the vanilla and pecans.  Pour batter into prepared pan and bake for 20 minutes.  When cool, dust the top with confectioners' sugar.  After cutting into squares, remove from the pan and store in a plastic container with a tight fitting lid.

Strawberry Cheese Pie

This delicious pie is just that.......DELICIOUS! 

1 pkg. (10 oz) frozen strawberries in syrup, thawed

3 cups miniature marshmallows

1 - 8oz. sour cream

3 oz. cream cheese, softened

1 tsp. vanilla

dash salt

1- 9 inch graham cracker crumb pie crust - I prefer homemade.

Whipped cream

Combine strawberries and marshmallows in a large saucepan.  Cook over low heat, stirring until marshmallows melt. Cool slightly.  Meanwhile, combine sour cream, cream cheese vanilla and salt.  Beat until smooth.  Add marshmallow mixture; mix well.  Pour into prepared crust.  Chill 4 hours or until set.  Top with whipped cream.

Bisquick Waffles

I needed to make waffles for a group of about 28 teenagers.  I tried this recipe and really, really liked it.  It is inexpensive to make and super easy. 

How easy is that?

2 cups Bisquick

1 1/2 cups club soda

1 egg

1/2 cup oil

Mix together all ingredients
Pour onto preheated waffle iron.

Serves 4

Sopapilla Cheesecake Bars

Whenever I refer to Stacy, just know the recipe will be good.  You never have to question it.  Everything she touches turns to gold.  I love this simple, delicious recipe.  Plus, with the amount of butter puddled on top, you know I will love this. I took it to a baseball game for all of the parents to enjoy and it was gone in minutes.  Travels well.

2 cans crescent rolls
2- 8 oz. cream cheese
1 cup sugar
1 tsp. vanilla
1/2 cup butter
1/2 cup sugar
1 tsp. cinnamon

Roll out one can of crescent rolls into the bottom of a greased 9x13 pan. This doesn't have to look pretty.

Mix cream cheese, sugar, and vanilla and spread on top of the crescent dough.

Top with the other can of rolls.  Melt 1/2 cup butter and pour over dough then sprinkle with 1/2 cup sugar mixed with 1 tsp. cinnamon. 

 Bake at 350 degrees for 30 minutes.

  And here is why I love this dessert.  Do you know what this is?  A puddle of butter!

Heart be still....


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Mod Podge Project

When I was visiting my sister a few months ago, she showed me a handwritten recipe that our grandma had written and she had framed it.  It looked really cool.  In my kitchen I had four faded pictures of some vegetables.  They were so outdated but the frames were awesome and I knew I could refresh them somehow.  I also had a couple hand written recipes from my Grandma and so I decided to take them and mod podge them to the frame.  I took a photo copy and then made it look really old by inking along the edges and on the paper.

 

I know it's hard to see them clearly, but what a great way to display recipes in your kitchen that have been handed down in their original handwriting.  They are priceless, especially since my Grandma is gone and she was such a good cook.

S'mores Bars

1 1/2 cups graham cracker crumbs, finely crushed
3 tbls. sugar
6 tbls. butter or margarine
1 package brownie mix
3 cups miniature marshmallows
1 cup semi sweet chocolate chips

Thoroughly mix grahams cracker crumbs, sugar and butter together in a medium bowl.  Press firmly into the bottom of a greased 9x13 pan; chill.

Prepare brownie mix according to package directions.  Pour onto chilled graham cracker crust.  Bake according to package directions.

Remove pan from oven and top evenly with marshmallows and chocolate chips.  Return the pan to oven for 3 minutes.  Cool before cutting into squares.

Mushroom Bisque

I love Mushrooms.  I love this Bisque.

8 tbls. Butter
1-lb. fresh Mushrooms, wiped, trimmed, and sliced
2 Challots, minced
4 cups Chicken Broth
6 tbls. All-purpose Flour
3 cups Milk
1 cup Heavy Cream
2 tbls. Sherry
1 1/2 tsp. Salt
9-10 drops Hot Pepper Sauce
Ground white pepper to taste
Chopped Parsley for garnish

Melt 2 Tbls. butter in skillet.  Add the mushrooms and shallots.  Saute for 5 minutes.  Place the mushrooms, shallots, and chicken broth in a blender and blend until smooth.  Melt the remaining 6 Tbls. of butter in a saucepan, bring the milk to a boil.  Add the hot milk all at once to the butter-flour mixture, stirring vigorously with a whisk until smooth.  Add the heavy cream, mushroom mixture, sherry, salt, and hot pepper sauce.  Season with pepper.  Garnish with parsley.  The bisque will keep in the refrigerator up to 1 week.  Reheat and serve.

Tia's Tortilla Soup

I'm a soup girl.  I love almost all soups.  Can't think of one I don't like.  When it comes to tortilla soup, there are so many.  Living in Southern California you can get Tortilla soup everywhere.  This recipe is my favorite.

1/2 large onion, finely chopped
3 tbls. butter
4 or 6 oz. can chopped mild green chillies
1 28 oz. can diced or crushed tomatoes (plum if available)
6 oz. cream cheese (not lite or non-fat)
1 14 oz. can chicken broth
1 1/2 cups half & half
4 tsp. fresh lemon juice
Garlic powder, Cayenne, Cumin and Salt  to taste. 

Garnishes:
Chopped green onion
Shredded Jack or Mozzarella cheese
Crisp tortilla strips

Cook onion gently in butter till onion is soft.  Add chilies and tomatoes; simmer over moderate heat, stirring occasionally, until liquid is nearly gone.  Stir in cream cheese and keep heat moderate to low till cheese melts.  Add chicken broth, half & half, lemon juice, cayenne, cumin(if used), and salt.  If it tastes too acidy or sour, add just a pinch of sugar.  Heat till steamy hot but do not boil.  Serve piping hot with garnishes on top to suit your taste.  To make it heartier, you may add chopped cooked chicken breast. 

Melt-Aways

Another great recipe from my friend Jill.  My sister Michele also makes a melt-away that is fantasticly Lemon.  I like to add Lime zest to mine or just have them as the recipe calls for.  If you make them small enough, you can pop them into your mouth and they actually melt-away.

1 cup butter
3/4 cup corn starch
1/2 cup powdered sugar
1 cup flour
1/2 cup nuts (optional)

Beat butter - add other ingredients until creamy.  Drop on ungreased cookie sheet.

Bake at 350 degrees for 12 minutes.

Note:  I like to take my dough and roll it into a tube.  I wrap it in saran wrap and put in fridge for about 30 minutes or longer.  I like to slice mine so that they are all the same size.  Either way, dropping or slicing they are delicious.

Frosting
3 oz. cream cheese
1 tsp. vanilla
1 cup powdered sugar

Beat until smooth - add a drop of food color if you want colored frosting.

French Puffs

These are my son Dillon's favorite muffins.  He likes to take a bite, dip in butter then dip in sugar mixture and eat.  Dip, eat, dip eat.  I remember the fist time I ever had them was when I was a teenager at early morning bible study and our teacher brought them one day.  I loved them then, and I still love them today.

Muffin:

1 egg

3/4 cup milk

1/2 cup oil

2 cups flour

1/3 cup sugar

1 tbls. baking powder

1 tsp. salt

Beat egg, stir in milk and oil.  Stir in other ingredients until flour is moistened.  Fill greased muffin cups 2/3 full.  Bake at 400 degrees for 15 minutes. 

Topping:

1/2 cup butter, melted (in a seperate bowl)

1/2 cup sugar

1 tsp. cinnamon (combine in a seperate bowl)

When they are still warm, dip in butter and dip tops in cinnamon sugar mixture.

A delicious platter of goodness



Dictionary Wreath

I got this idea from this great blog - Living with Lindsay.  I loved the idea and made a wreath out of an old dictionary from the thrift store for $1.00.  When I brought the dictionary home, my husband said they had the exact dictionary in their home growing up.  He almost didn't want me to cut it up.  Sorry - it had to be done.
http://livingwithlindsay.com/2009/11/librarians-please-avert-your-eyes.html

Tiny Herb Rolls

These tiny rolls make a great accompaniment to a salad or could be used as an appetizer.  So Easy.

1/4 cup Butter

1 1/2 tsp. Parsley Flakes

1/2 tsp. Dill Seed

1/4 tsp. Onion Flakes

1 tbls. grated Parmesan cheese

1- 8 oz. package refrigerated buttermilk biscuits

Preheat oven to 425 degrees.  Melt butter; add parsley flakes, dill seed, onion flakes and Parmesan cheese, stirring to blend ingredients.  Cut each biscuit into quarters, using shears.  Dip each piece in butter mixture and arrange in a buttered 8 inch round cake pan, pieces touching.  Bake 12-15 minutes or until lightly browned.  Turn out in one piece onto a serving plate and serve as pull-apart rolls.

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Carmel Puff Corn

This recipe came from my good friend Jill.  She brought this to a Christmas party and I fell in love. Head over heals in love.  My two favorite things in the entire world are brown sugar and butter.  This recipe is full of both.  My poor arteries!  This simple delicious snack is one of  my all time favorites.  I know I say that about a lot of stuff, but this really is.  Really.

1 cup Butter
2 cups Brown Sugar
1/2 cup light Karo Syrup
1 tsp. Vanilla
1/2 tsp. Baking Soda
2 pkgs. Chesters Butter Puff Corn (Wal-Mart for 1.89 a bag in the chip area)

In a large saucepan bring butter, brown sugar and syrup to a boil, stirring constantly.

Boil for 2 minutes.  Add vanilla and baking soda slowly - it will foam up. 

 Pour over corn puffs that you have placed in large mixing bowl.  Stir well until coated. 

 Bake on large cookie sheet at 250 degrees for 1 hour, stirring every 15 minutes. 

Let cool on wax paper.  Break apart and ENJOY!

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White Chocolate Caramel Corn

There are no words to describe how delicious this is.  Try it for yourself.

1 cup clear Corn Syrup
1 tsp. Salt
2 tsp. Baking Soda
2 cups Butter
4 cups Brown Sugar
15 qt. popped popcorn
1 cup White Chocolate Chips
1 cup slivered Almonds or Whole Pecans

Spray 2 large bowls with cooking spray.  Put popcorn in bowls.  Boil syrup, butter, salt and brown sugar in saucepan until it reaches 245 degrees.  Add baking soda and stir.  Pour over popcorn and add in white chocolate chips and nuts; toss until well coated.  Mound on greased jelly-roll pans and bake at 200 degrees for 1 hour.

Fresh Fruit Dip

This is very refreshing and easy to make.  I love it with apples, bananas, pineapple, pears.....just about any fruit.

6 Tbls. Tang Crystals (the orange drink Tang)
1 8oz. carton Sour Cream
1 8oz. Vanilla Yogurt

Mix all together.  Chill 4 hours.  Dip chunks of fruit in mixture.

Covering the Fireplace

I know what you're thinking!  Who would cover a fireplace?  The floor plan in our family room has always been dysfunctional.  We decided to give up using the fire place (we do live in So. Cali - and don't need the fire place as a necessity) so that we could have a bigger couch to get the entire family together.  I still have more decorating to do and change out some of the pillows to bring in other colors, but for now this is how she looks.

My delima is what to do about the brick and molding that is still showing behind the couch.  I was thinking about purchasing Bead Board and putting it across the back and painting it the same color as the walls.  Any suggestions?

Earring Hanger

I have been reading blogs for a long time.  I got this idea a long time ago.  I had this old frame and I attached some wire to the back.  It holds all my big earrings and makes it so easy for me to get to them.   I have alot of empty space on there I need to fill up with more jewelry.

Buttermilk Pancakes with Buttermilk Syrup

They really should put a warning on this syrup that says "Please Don't Drink".  I've been known to drink right from the ladle.

Pancakes:
1/4 cup oil
2 eggs
2 cups buttermilk
1 1/2 cup flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
Whip oil and eggs together and then add all other ingredients

Buttermilk Syrup: 
1/2 cup butter
1/2 cup buttermilk
1 tsp. Karo Syrup
1/2 tsp. baking soda
1 tsp. vanilla

Combine all ingredients except vanilla.  Bring to a boil and boil for five minutes.  Remove from heat and mix in vanilla.

Peanut Buster Brownie Pizza

This is really, really, really, really good - according to my husband.

1 box brownie mix
1 8-oz. cream cheese softened
1/4 c. creamy peanut butter
1 cup brown sugar
2 pkg. Reese's peanut butter cups chopped
1 banana, sliced (optional)
1/4 cup chopped peanuts
1/4 cup hot fudge

Make brownie mix per package directions, cooking on 15 inch pizza pan (may take less time to bake than package states).  Cool completely.  Blend cream cheese, peanut butter and brown sugar.  Spread evenly on cooled brownie.  Top with peanut butter cups, bananas and peanuts.  Drizzle with hot fudge.
"Note:  If using bananas, put the toppings on right before you serve it.  Bananas are optional, so if not using them, this can be made ahead of time.

Sweet and Spicy Bacon

Have you ever heard of this?  More importantly, have you ever tasted it?  Holy Cow!  When I was in bookclub, part of the fun was the breakfast.  One of the best cooks in the world, Bobette, made this when it was her turn.  It was sooooo good.  I had the recipe prior to tasting it, but had never made it.  It is worth it.  Spicy, sweet and salty all in one.  Bacon lovers, this takes it to a new level.

1 1/2 tbls. packed brown sugar
Rounded 1/4 tsp. cayenne
Rounded 1/4 tsp. black pepper
1 lb. thick cut bacon - 12 slices

Preheat oven to 350 degrees

Stir together brown sugar, cayenne, and black pepper in a small bowl.

Arrange bacon slices in 1 layer on a large broiler pan and bake in middle of oven 20 minutes.  Turn slices over and sprinkle evenly with spiced sugar.  Continue baking until bacon is crisp and brown, 12-20 minutes more, then transper fo paper towels to drain.

Lemon Blossoms

Pucker Up!!!!  I have to give credit where credit is due.  This is a Paula Deen recipe.  Need I say more?   I absolutely LOVE ANYTHING LEMON.  I almost made myself sick on these I love them so much.  My mouth waters just writing down the recipe.  I especially love the glaze really tart.  Meyer lemons work really well for tartness.  If you love lemon, give these a try.

Mini Cakes:
1 Yellow cake mix
3 1/2 oz. instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon zested
3 tbls. vegetable oil
3 tbls. water

Preheat oven to 350 degrees
Spray miniature muffin tins with vegetable oil cooking spray.  Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.  Pour a small amount of batter, filling each muffin tin half way.  Bake for 12 minutes.  Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl.  Add the lemon juice, zest, oil and 3 tbls. water.  Mix with a spoon until smooth.

With fingers, dip the cakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat.  Place on wire racks with waxed paper underneath to catch any drips.  Let the glaze set thoroughly about 1 hour, before storing in containers with tight-fitting lids.

Blueberry Buckle

I love Blueberries.  Especially in the summer.  This is a really easy coffee cake.  I like alot of topping - can't get enough crumbly topping.  Yum

1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 cups fresh blueberries

In a small mixing bowl, cream butter and sugar.  Beat in the egg.  Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.  Fold in the blueberries.  Pour into greased 9 inch square baking pan.

Topping:
2/3 cup sugar
1/2 cup flour
1/2 tsp. cinnamon
1/3 cup cold butter

Combine sugar, flour and cinnamon in a bowl; cut in butter until crumbly.  Sprinkle over blueberry mixture.  Bake at 375 degrees for 40-45 minutes or until a toothpick inserted near the center comes out celan.  Cool on a wire rack.

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Raspberry Fluff

Serve this dessert in shot glass, milk glass, or something else pretty.

I don't know about you, but there are foods I loved as a child and can still remember exactly what was happening when I ate them.  This recipe is one like that.  It actually has a strange combination of ingredients, but I loved eating this.  A few years back, when visiting my mom, my sister and I found this recipe and I snatched it up.  If you like raspberries, you might really enjoy this light, fluffy dessert.

2 - 10 oz. frozen raspberries
1 pint whipping cream
1 bag of miniature marshmallows

Let raspberries thaw.  Add a little sugar if they are really tart.  Add marshmallows.  Let stand in frig 8 - 12 hours.  Mix with spoon several times while in the frig.

Whip the whipping cream until fluffy.

Fold raspberry mixture into whipped cream and serve on Angel Food Cake.

I think the best way to eat this dessert, is to tear cake into pieces, and put in pretty shot glass, cup or dish.  Add raspberry fluff, cake, raspberry fluff, and top with whip cream.  It works best if you have a sample size like you get in restaurants when they bring you a platter with small bite size desserts in little cups.  It just doesn't look as pretty on a plate.

Butterscotch Popcorn

This recipe is for my sister who loves anything carmel or butterscotch.  I passed this recipe out at christmas and it was a super big hit.  Super easy and oooohh soooo yummy!

1, 12 oz. package butterscotch morsels
1 cup white corn syrup
1/4 cup butter
12 cups popped popcorn
1, 12 oz. can salted peanuts

Preheat oven to 300 degrees
In saucepan, combine butterscotch morsels, corn syrup and butter.  Cook over medium heat, stirring occasionally until mixture boils.  Place popcorn and nuts in greased roasting pan.  Pour mixture over popcorn.  Toss to coat well.  Bake 45 minutes, stirring frequently.  Remove from oven.  Stir every 10 minutes until cool.

*Don't blame me if you can't stop eating the stuff.  It is that GooD.