Cheddar Stuffed Mini Meatloaves

(via The Cutting Edge of Ordinary: Cheddar Stuffed Mini Meatloaves)

Almond Joy Brownie Bites
Makes 24
Adapted from a recipe at Flour Me with Love
1 box (family size) chocolate fudge brownie mix, plus ingredients for making
1 (14oz) can sweetened condensed milk
1 (14oz) bag coconut
¼ cup milk
1 teaspoon vanilla extract
1 cup chocolate chips
¼ cup crushed almonds

Oven to 350. 

Line a cupcake pan with paper liners. Don’t skip this step!

Prepare the brownies according to the package directions. Pour the batter ½ way up the cupcake liners. Bake for 12 minutes.

While the brownies are baking, mix the coconut, sweetened condensed milk, milk & vanilla extract together. 

Remove the brownies from the oven and spoon on about a teaspoon full of the sweetened coconut. Return to the oven for an additional 14 – 16 minutes. 

Remove and allow to cool completely. Melt the chocolate chips on low power in the microwave for 1 - 2 minutes. Stirring every 30 seconds. Drizzle on the chocolate and top with chopped almonds.

(via The Cutting Edge of Ordinary: Almond Joy Brownie Bites)

Sweet Chicken Bacon Wraps
recipe from Miss Paula Deen
1 1/4 pounds boneless skinless chicken breasts
1 pound sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat the oven to 350. Cut the chicken into 1 inch cubes. Cut the bacon into thirds. Wrap a slice around each cube and secure with a toothpick. Stir together the brown sugar and the chili powder. Dredge the wrapped chicken in the mixture.

Line a sheet pan with foil and place a rack over the pan. I used a cookie cooling rack. Don’t skip the foil or you will have one sticky mess to clean up. Spray the rack with cooking spray. Place the chicken on the rack and bake for 30 to 35 minutes or until the bacon is crisp.

*Note - I used 2 1/4 pounds of chicken and 1 pound of bacon and had enough of the brown sugar and chili powder mixture to coat all my chicken. It made 58 pieces. I’m going to use at least 3 pounds of chicken for the big game.

(via The Cutting Edge of Ordinary: Are you ready for some football…..)

Autumn Mac and Cheese.

1 pound whole wheat pasta (I used shells)

1/2 small butternut squash, peeled and chopped into small cubes

1 large apple, peeled and chopped

1/2 sweet onion, chopped

2 cups brussels sprouts, chopped

2 tablespoons olive oil

1/2 teaspoon nutmeg

1 tablespoon butter

1 tablespoon flour

2 cups milk

8 ounces cheese, grated (I used smoked cheddar)

1/2 cup parmesan cheese + more for topping

1/4 cup panko bread crumbs

Preheat oven to 400 degrees.

Lay chopped squash and apples on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper and 1/4 teaspoon nutmeg. Roast for 25 minutes, flipping once.

While the squash is roasting, heat a skillet over medium heat and add 1 tablespoon olive oil. Add onions and brussels sprouts with a pinch of salt and pan roast for 6-8 minutes, turning frequently. Heat a large pot of water to a boil, and begin to cook your pasta.

Set aside squash/apples and sprouts/onion mixture. If pasta is cooked, set it aside as well. Reduce oven heat to 350.

In a medium saucepan, heat one tablespoon of butter on medium heat and whisk in the flour to create a roux. Add the milk while continuing to whisk, and begin adding cheese as well. I find that adding cheese in batches about 3 minutes apart works best. Continue to whisk together so the cheese melts and doesn’t stick to the bottom. The entire process takes about 10 minutes and you want the heat on medium-low, this will help thicken the cheese sauce. I find you don’t want it too thick, as it will thicken in the over.

Spray a large casserole dish with non-stick spray. Begin to layer pasta, vegetables and apples, and cheese sauce in batches, just mixing to make sure all is combined. Top with panko and another sprinkling of parmesan. Bake for 25-30 minutes.

Carnival Cruise’s Warm Chocolate Melting Cake:

• 8 ounces of semisweet chocolate
• 1 cup (2 sticks) of butter
• 7 eggs, divided use
• 6 tablespoons of sugar
• 1/2 cup of flour

Preheat your oven to 375 degrees. Melt the chocolate and butter and cool for 10 minutes. In a separate bowl, mix four eggs with sugar. Whisk. Then add flour and whisk. Add the remaining three eggs and add the egg mixture to the chocolate mixture. Pour this entire mixture into individual ramekins. Bake until just done, about 15-20 minutes (interior will be melting). Serve with vanilla ice cream.

Chocolate Chip Cookie Dough Balls

Peppermint Bark

Recipe Note: I halved this recipe to make 6 small snowflakes. Following the full recipe for 1 full sheet of bark or 12 regular sized shapes.

Recipe adapted from: allrecipes.com

ingredients:

• 8oz brown chocolate (your favorite)
• 8oz white chocolate
• 2 tsp vegetable oil, divided
• 1/2 tsp peppermint extract, divided
• candy canes or peppermint candies, crushed

Method:

1. If making one sheet of bark, line a rimmed baking sheet with parchment paper. Smooth out any wrinkles. Prepare candy canes by unwrapping and tossing in a plastic bag. Smash with a meat tenderizer, rolling pin or other heavy object. Don’t pulverize the candies but do make sure huge chunks are broken down. Over a bowl, transfer contents of plastic bag to a mesh strainer. Gently tape and shake the strainer. The purpose of this is to remove any candy cane dust, only leaving the chunks to be used for the bark.
2. In a heat safe bowl, add brown chocolate and half of the vegetable oil. I used candy melts because it’s what I had on hand. Melt chocolate at 50% power in 30 second intervals. Stir well after each heating. When fully melted, stir in half of the peppermint extract. Pour milk onto prepared pan and spread out evenly. Alternately, divide equally among molds or cookie cutters. I used a small cookie scoop to divide among my snowfake cavities. Sprinkle with a small amount of candy cane pieces, preferably some of the smaller pieces. Transfer to the fridge for 30-60 minutes or until fully set and hardened.
3. Repeat melting process with white chocolate: white chocolate plus 1 tsp vegetable oil in a heat safe bowl. Heat at 50% power in 30 second intervals, stirring well each time. Add the remaining 1/4 tsp peppermint extract, stir well. Pour over brown chocolate, or divide equally among molds or shapes. Tap tray or mold to spread chocolate out. Sprinkle with remaining candy cane pieces. Transfer to the fridge for an additional 30-60 minutes or until fully hardened.
4. Break sheet bark with a heavy object or carefully remove chocolate from molds. Is using silicone molds, they should easily pop out or peel away. Store in the fridge in an airtight container.
5. These are perfect for packaging up and gifting during the holidays.

Spicy Skillet Breakfast

Recipe:

What You Need:

• 4 strips of bacon
• 2 yukon gold potatoes, diced (with the peels still on)
• salt & pepper
• 1/2 red onion, diced
• 2 garlic cloves, minced
• 1 cup of any peppers you choose (I went with fresno, jalapeno, cubanelle, and red, yellow and green bell peppers)
• 4 eggs
• 1/2 cup grated sharp cheddar cheese
• 2 tbsp. chives, chopped

What You Do:

1. Cook your bacon in a hot cast-iron skillet, crumble and set aside for later. 
2. To that same skillet, add your potatoes. Season with s&p and cook until soft, about 10 minutes.
3. Add the next 3 ingredients and cook for another 5 minutes.
4. Make 4 little holes in your skillet and crack an egg into each spot. Cover and cook for about 3-5 minutes, just until the whites are cooked, but the yolks are still runny.
5. Top with cheese and chives and crumbled bacon. 

I know the other foodies out there will kill me for saying this, but this dish is best served with a heavy dollop of ketchup. Next time I might try this with some chorizo. MMM!

Buttermilk Onion Rings

2 tablespoons hot sauce
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
2 cups buttermilk
1 large Vidalia onion, sliced (⅛-inch to ¼-inch slices)

2 cups flour
1 tablespoon garlic salt
1 teaspoon sweet paprika
½ teaspoon freshly ground black pepper
1 quart vegetable, canola, or peanut oil for frying

In a large mixing bowl, combine the hot sauce, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, and the buttermilk. Submerge the onions. Cover the bowl and refrigerate for two hours. In a shallow bowl or large dish, combine the flour with 1 tablespoon garlic salt, 1 teaspoon paprika, and ½ teaspoon of ground black pepper. Dredge the onions in the seasoned flour evenly and shake off any excess. Heat the oil In a large, deep pot until it registers 360ºF on a candy/deep-fat fry thermometer. Fry the onions in three batches, turning them with a pair of tongs so they cook evenly and turn golden brown, about 3 minutes per batch. Remove the onion rings from the oil and drain on paper towels. Taste for seasoning and add a little extra salt, if desired.

Honey Chipotle Butter

Supposedly good on corn, baked potatoes, green beans, and lots of other things.

• 8 ounces softened unsalted butter
• 2 tablespoons pureed chipotle peppers in adobo
• 1 teaspoon honey
• Salt and pepper, season to taste

Combine all ingredients and refrigerate.