Bacon Wrapped Smokies With Brown Sugar And Butter

Bacon Wrapped Smokies With Brown Sugar And Butter

1 pound Bacon, Cut Into Thirds
1 pound Lil’ Smokies (small sausages)
1 stick Butter
2 cups Brown Sugar

Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie.(small sausage)
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.

Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.

Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Lemon blueberry bread

➩ 11 Ingredients :

☞ 1/2 cup melted butter
☞ 1/4 cup white sugar
☞ 1/2 cup freshly squeezed lemon juice
☞ 1-1/2 cups all-purpose flour
☞ 2 eggs
☞ 1 tsp baking spice
☞ 1 tsp salt
☞ 1 cup milk
☞ 2 tsp grated lemon zest
☞ 1 cup fresh or frozen blueberries
☞ 2 tsp all-purpose flour

➩ Directions :

☞ Preheat oven to 350 degree , and grease the butter tray with butter
☞ In a large bowl, beat together the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt In a separate bowl stir into egg mixture every other with milk, beating well after each addition. Fold in the blueberries, nuts and lemon juice .
☞ Bake in preheated oven for about 50 minutes, until a toothpick inserted into center of the loaf comes out clean ,Cool bread in pan and Serve it .

7 Up Pound Cake

This 7 Up Pound cake is AMAZING, dense, and super moist .

And the flavor is so out of control.

What are the ingredients for this Cake?

5 large eggs.
3 cups granulated sugar.
1 cup and half softened butter.
1 teaspoon vanilla extract.
2 teaspoons almon extract.
1 cup 7UP.
3 cups all-purpose flour.


STEP 1 : Preheat oven to 350℉ .

STEP 2 : In a large bowl , cream butter and granulated sugar until smooth.

STEP 3 : Add eggs , 1 at a time, mixing after each addition. Then add flour and 1 cup of 7UP alternately , mixing well.

STEP 4 : Pour the batter into a greased Bundt pan and bake for 60min to 80min, until the cake is firm.

ENJOY !!!!

Crockpot Potato Broccoli Cheddar Soup

Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!

32 oz frozen broccoli (fresh doesn’t stand up well)
2 Idaho potatoes cut up
1 can of cream of chicken
1 can of cream of mushroom
1 small sliced yellow onion
2 cloves garlic minced (1.5 tsp)
1 (14 oz) can of chicken broth
1/4 stick butter
1 block Velveeta cheese
1 Tsp flour
Salt and pepper to taste

How to make it :

Peel potatoes, mince garlic, slice onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and broccoli are to taste.

Pecan Praline Cake

Today we’ll make a combination between pecans and praline in the same cake.
the pecans bring a dynamic texture and a rich and nutty flavor to the praline glaze.

● 1 Philadelphia cream cheese.
● 4 cups powdered sugar.
● half cup butter.
● 4 tablespoons chopped pecans.
● 1 tablespoon pure vanilla extract.
● 1 cup and half evaporated milk.
● 2 cups granulated sugar.
● 1 teaspoon vanilla extract.
● 1/2 cup softened butter.
● 1 cup and half of pecan pieces.

● STEP I _ Blend cream cheese and butter milk until smooth using an electric hand-mixer.
● STEP-II _ Add vanilla extract and powdered sugar , beat for 4 minutes until well blunded.
● STEP III _ Add pecans , stir and allow to slightly chill before frosting cake.
● STEP IV _ Melt butter, evaporated milk and sugar in a medium saucepan. Stir to thoroughly combine.
● STEP V _ Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring.
● STEP VI _ Add 1 teaspoon of pure vanilla extract and stir until combined .
● STEP VII _ Remove from heat and pour one and a half cups of pecan pieces into mixture and stir mixing completely.
● STEP VIII _ Use your favorite yellow cake recipe to make three layers , spread your desired amount of praline cream cheese frosting onto first layer, then add second layer and spread second layer of frosting , and now top with third cake layer.
● STEP IX _ Let the cake chill in the refrigerator for 30 minutes .Then frost sides and the top and retur it to the refrigerator for 2 more hours .

Dump And Bake Your Way To A Fantastic Meatball Casserole

There are so many days when i find myself super busy with the hustle and bustle of life that I forget all about makign dinner. There are also those days where I know I’m going to be busy and I need to get somethign started in the morning as I won’t have time to make a meal later on in the day. That’s when recipes like these come in handy.
Dump and bake meatball casserole is just that. You dump all 5 ingredients into the slow cooker, set it, and forget it! Does it really get any better than that? Nope, not really. Enjoy this amazing meal!

1 (16 ounce) package Barilla uncooked rotini pasta
1 (25 ounce) jar marinara sauce
3 cups water
1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
2 cups Kraft shredded mozzarella (or Italian blend) cheese
Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish


Preheat oven to 425 degrees F.
In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover; stir.
Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).

Most amazing and super easy beef pot roast in a slow cooker

Ingredients :
1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary

Directions :
Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Bacon and Egg Fried Rice

Chef Spike Gjerde of Woodberry Kitchen in Baltimore has devised a great weeknight clean-out-your-fridge dinner, cooking with whatever vegetables he has on hand. Gjerde makes the meal completely gluten-free for his wife, who has celiac disease: He adds a splash of wheat-free tamari instead of soy sauce.

2 tablespoons canola oil
6 strips of bacon, chopped (3/4 cup)
4 cups chopped mixed vegetables, such as onions, broccoli, carrots, bell peppers and snap peas
Freshly ground pepper
One 1-inch piece of fresh ginger, peeled and julienned (1 tablespoon)
3 garlic cloves, very thinly sliced
6 cups cooked white rice
1 tablespoon tamari or soy sauce
4 large eggs
Hot sauce, for serving

How to Make It
Step 1

Preheat the oven to 400°. In a large nonstick ovenproof skillet or 
wok, heat 1 tablespoon of the oil over moderately high heat. Add the bacon and cook, stirring, until browned and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain.
Step 2

Add the remaining 1 tablespoon of oil to the skillet. Add the vegetables, season with salt and pepper and stir-fry over moderately high heat until crisp-tender, 3 to 5 minutes. Add the ginger and 
garlic and stir-fry for 2 minutes. Add the rice and stir-fry until heated through, about 2 minutes. Stir in the bacon and tamari and season with salt and pepper.Step 3

Using the back of a spoon, make 4 nests in the rice. Crack an egg into each nest. Transfer the skillet to the oven and bake for 5 minutes, until the egg whites are just set and the yolks are runny. Serve the fried rice at once, with hot sauce.

Halvah-Stuffed Challah

1 1/2 cups warm water
1 1/2 tablespoons active dry yeast
1/2 cup plus 1 teaspoon sugar
4 large eggs
2/3 cup canola oil
1 tablespoon pure vanilla extract
8 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/8 teaspoon ground cardamom
1 cup tahini
1/3 cup plus 1 tablespoon honey
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of kosher salt
1 large egg
1 1/2 cups finely chopped halvah (6 1/2 ounces)
Sesame seeds and turbinado sugar, for sprinkling

How to Make It
Step 1 Make the dough

In a small bowl, whisk the water with the yeast and 1 teaspoon of the sugar. Let stand for 10 minutes, until foamy.

Step 2

In a medium bowl, whisk the eggs with the oil and vanilla. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, cinnamon, cardamom and the remaining 1/2 cup of sugar. Mix to blend. Add the egg and yeast mixtures and knead until the dough comes together, scraping down the side and bottom of the bowl, about 3 minutes. Scrape the dough out onto a work surface and knead until smooth and slightly sticky, 8 to 10 minutes. Transfer the dough to an oiled large bowl and cover with

Step 3 Meanwhile, make the filling and topping

In a medium bowl, stir the tahini with 1/3 cup of the honey, the vanilla, cinnamon, salt and 2 tablespoons of water until smooth. In a small bowl, beat the egg with the remaining 1 tablespoon of honey and 1 tablespoon of water.

Step 4

Preheat the oven to 375° and line 2 baking sheets with parchment paper. Divide the dough into 2 equal pieces. Transfer 1 piece to a lightly floured work surface and keep the other piece covered with a damp kitchen towel. Divide the dough on the work surface into 3 equal pieces. Using a rolling pin, roll out 1 piece into a 
14-by-6-inch rectangle. Spread 1/4 cup of the tahini mixture on top, leaving a 1/2-inch border. Sprinkle 1/4 cup of the halvah over the tahini in an even layer. With a long side facing you, tightly roll up the dough into a log, pressing the seam and ends together to seal in the filling. Repeat with the other 2 pieces of dough, 1/2 cup of the tahini mixture and 1/2 cup of the halvah. Arrange the 3 logs on one of the prepared sheets and braid them together. Brush with the egg wash and sprinkle with sesame seeds and turbinado sugar. Repeat with the second piece of dough and the remaining filling, egg wash and toppings. Bake the challahs for about 30 minutes on the middle and bottom racks of the oven, shifting and rotating halfway through, until deep golden. Transfer to racks to cool.

Make Ahead
The stuffed challahs can be stored at room temperature overnight.

Milk Chocolate Pots de Crème

Chef Jamie Malone of Grand Cafe in Minneapolis floats a coffee gelée atop her decadent chocolate pots de crème. Be sure to allow plenty of time for the custard and gelée to set so your spoon can glide through both layers.

3 ounces 36% cacao chocolate (such as Valrhona Caramélia), finely chopped

1 ounce 64% cacao chocolate (such as Valrhona Manjari), finely chopped

1 1/3 cups heavy cream

1/3 cup whole milk

4 whole tonka beans or 1 vanilla bean

4 large egg yolks

3 tablespoons plus 1 teaspoon granulated sugar, divided

1/8 teaspoon kosher salt

1/4 teaspoon unflavored gelatin 

1 tablespoon cold water

5 tablespoons strong brewed coffee, warm

Flaky sea salt (such as Maldon) (optional)

How to Make It
Step 1

Preheat oven to 300°F. Place chopped chocolates in a large heatproof bowl; set aside. Combine cream, milk, and tonka beans in a small saucepan. Bring to a simmer over medium-high, stirring often. Remove from heat. Set bowl with chocolate on top of saucepan. Let tonka beans steep 10 minutes. Pour cream mixture through a fine wire-mesh strainer into bowl with chocolates; discard tonka beans. Gently whisk chocolate mixture until completely smooth and incorporated, about 3 minutes.

Step 2

Combine egg yolks, 3 tablespoons sugar, and kosher salt in a large metal bowl. Whisk until combined and pale, 1 minute and 30 seconds to 2 minutes. Gradually add chocolate mixture to egg mixture, whisking constantly, until fully combined. Pour mixture through a fine wire-mesh strainer into a large measuring cup or spouted bowl; discard solids. Divide mixture evenly among 4 (6-ounce) pot de crème jars or espresso cups. Place jars in a 4- to 6-inch deep roasting pan. Pour hot water into pan, letting water come up to 1 inch from tops of jars. Cover pan with aluminum foil. Fold up 2 corners to create openings for steam to escape.

Step 3

Bake in preheated oven until edges of pots de crème are set and centers are slightly jiggly, about 50 minutes. Remove jars from water bath and transfer to a wire rack to cool completely, about 1 hour and 30 minutes. Chill until cold, at least 4 hours.

Step 4

Combine gelatin and 1 tablespoon cold water in a small bowl; let stand 5 minutes. Whisk together coffee and remaining 1 teaspoon sugar in a separate bowl. Stir coffee mixture into gelatin mixture until dissolved. Spoon about 1 1/2 tablespoons onto each chilled pot de crème. Chill until coffee mixture is set, at least 2 hours. Sprinkle with sea salt, if desired, just before serving.