Monday, September 8, 2014

Bacon wrapped little wieners

Review by Lyndee:


This appetizer is sure to be a hit at your next party!

Ingredients:
1 package little wieners (Lil’ Smokies)
1 pound bacon
1 cup brown sugar
Cayenne pepper

Instructions

Preheat oven to 375 degrees.  Cut the bacon into three chunks so that each piece is now three pieces.  Roll a wiener in a 1/3 a piece of bacon.  Secure with a toothpick.  Dip into a zip lock bag of brown sugar.  Place on an aluminum foil lined cookie sheet.  Repeat.  Once the cookie sheet is full, sprinkle with cayenne.  Bake for 30 minutes until sugar is caramelized and bacon is beginning to crisp. 


Thursday, September 4, 2014

Ritz Chicken

Review by Lyndee:


Want a fast and easy chicken recipe that tastes heavenly?  Look no further! I found it last night.  Thanks Six Sisters Stuff!

Ingredients:
4 chicken breasts
1 cup Ritz crackers, crushed (I used bacon flavored)
½ teaspoon garlic salt
black pepper to taste
2 eggs, beaten
½ cup butter

Instructions
Preheat oven to 375 degrees. In a small bowl, mix together crackers, garlic salt, and black pepper. Dip each chicken breast in the beaten eggs, and then dredge in the cracker mixture, coating it completely.
Place each coated chicken breast in a 9x13 pan.  Cut the butter up into small pieces, and put them over the top of the chicken breasts. Bake for 30-35 minutes, until chicken is cooked through.

The verdict

My chicken breasts were in a garlic marinade.  I did not use ½ cup butter. Instead, I just put a tiny pat on each breast.  If you want a crispier texture, more like fried chicken, then use the full amount of butter.  The only Ritz crackers I had in the house were bacon flavored. I’m not sure if it was the garlic, the bacon or the combo but this chicken was out of this world! Super easy to make.  We whipped it together, put it in the oven and went for a 30 minute walk around the neighborhood.  When we returned, it was done perfectly.  

Monday, September 1, 2014

Bacon wrapped stuffed sweet peppers

Review by Lyndee:


My friend Bob is one of the best cooks I know.  The recipe he came up with for these stuffed peppers was to die for! I usually don’t even like peppers but I could’ve eaten this entire batch. 

Ingredients:
1 pkg cream cheese
1 lb bacon
16 mini sweet peppers
1 tbsp of fresh parsley
1 tbsp of fresh basil
2 garlic cloves
1 teaspoon of Worcestershire
pinch of salt and
big pinch of cracked black pepper


Mix all ingredients together except for peppers and bacon.  Slice peppers open, scoop out and then stuff with the cream cheese mixture.  Wrap with a piece of bacon.  Cook at 425 for 25 minutes.  Turn oven off and let sit for another 25 minutes.  Serve.  


Sunday, August 24, 2014

Crockpot little smokies

Review by Lyndee:

I needed to come up with something to take to a housewarming BBQ this weekend.  I needed it to be easy, no hassle and on the cheap.  So I went with the old standby little smokies.  Generally I just use a BBQ sauce but I decided to get a little adventurous and try this recipe instead. 

Ingredients:
2 packages Little Smokies (I used turkey ones)
1 cup ketchup
1 cup barbecue sauce (I used Sweet Baby Ray’s)
1 cup brown sugar
2 tsp Worcestershire

Mix all the sauce ingredients in a large bowl.  Toss in the smokies and stir until they are coated.  Dumb in the crockpot and cook on low for four hours. 


These turned out pretty good.  The flavor was decent.  Next time I might add a few dashes of hot sauce to or a bold barbeque sauce to kick up the heat a ittle bit.  

World’s Best Tater Tots

Review by Lyndee:


If you’ve ever watched Man versus Food or visited the capitol city, Des Moines, Iowa, you may have heard of the High Life Lounge.  If you’ve been witness to the shag carpet, 70’s throwback beer d├ęcor and Tanger bomb shots, it’s very likely you’ve seen their bacon and jalapeno wrapped tater tots.  This appetizer is just a tad on the side of ridiculously awesome.  I mean, who doesn’t love tater tots?  Then load them down with bacon, jalapenos, cheese and some ranch dressing?  My inner fat girl is doing cartwheels at the thought of it.  Because I don’t wanna be fat, I had to come up with a variation of these that would be easier than the deep fried version on my metabolism and my wallet. 

Ingredients:
Tater tots
Shredded cheese
Diced jalapenos
Bacon, RAW, cut into pieces
Salt
Pepper
Garlic powder

First we tried these on the grill but they got a bit of a mush factor to them.  For best results, make these fab nuggets of goodness in the oven.

Line a cookie sheet with aluminum foil.  Spray with non-stick cooking spray.  Place a layer of tater tots on the foil.  NOTE-do not spread these out like you normally would when baking tots or fries.  You want a single layer of tots but they should be touching in a bunch.  Sprinkle with salt, pepper and garlic powder.  Spread on the uncooked bacon pieces and jalapenos.  I used the peppers for flavor but if you want some real bite to your tots, be more generous.  Bake for 20 minutes at 425 degrees.  Remove from oven and add shredded cheese.  I used a Colby Jack combo but cheddar would work great too.  Put under the broiler in the oven for a few minutes, until the bacon is crisp and the cheese is melting. 


Remove and serve! Some people dip these in ranch or ketchup but they are seriously perfect on their own.    

Sunday, August 17, 2014

Chicken Alfredo Dip

Review by Lyndee:


Ingredients
3 boneless skinless chicken breasts or two large cans diced chicken breast (white meat)
8oz block cream cheese, softened
1 jar alfredo sauce (14.5 oz or so)
2 cups shredded mozzarella cheese
2 tbsp grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning

Instructions
Mix the chicken with the cream cheese, alfredo sauce and 1 1/2 cups mozzarella.  Place into glass pie dish or 8x8 pyrex dish.  Top with remaining mozzarella and a sprinkling of Parmesan.  Bake in oven at 350 for 20-25 minutes, until bubbly.  Serve with crackers, pita chips, toasted baguette slices or veggies. 


I made this in the crockpot instead of baking it in the oven since I was taking it to a party.  It turned out great and was super easy to make.  

Reese’s Double Brookies

Review by Lyndee:


A Reese's Oreo stuffed between a brownie and a peanut butter chip cookie, topped with Reese’s Peanut Butter Cups.  Yes, it’s rich and decadent and fattening but it may be the best brownie/cookie combo I’ve ever made. I found this on the Chef In Training blog and if I could hug her for sharing it, I would.  

INGREDIENTS
1 Pk Reese’s Oreo Cream Cookies
1 Box brownie mix
1 Large egg
⅓ C Vegetable oil
¼ C Milk

For the cookie
½ C (1 stick) Unsalted butter
½ C Light brown sugar
½ C Sugar
1 Large egg
2 tsp Pure vanilla extract
1¾ C All-purpose flour
½ tsp Salt
½ tsp Baking soda
¾ C Peanut Butter Chips
12 Reese’s Peanut Butter Cups

INSTRUCTIONS
Preheat oven to 350° F. In a medium sized bowl, combine brownie mix, egg, vegetable oil and milk. Beat until thoroughly mixed. Line a 9x13” pan with parchment paper or a baking mat. Pour brownie mixture over the baking mat and spread evenly. Set Oreo cookies in a line over top of the brownie mix.

For the cookie
Soften butter in the microwave 10-15 seconds. Combine butter with both light brown sugar and granulated sugar. Mix until smooth and mixture becomes fluffy. Add egg and vanilla extract and beat until egg is thoroughly incorporated. In a separate bowl, combine flour, salt and baking soda. Slowly add flour mixture to dough batter while mixing at a low speed. Once all the flour has been added, increase speed to medium until dough forms.

Chop Reese’s Peanut Butter Cups into small pieces. Add all but ¼ C into the cookie dough. Add peanut butter chips and fold into cookie dough. Take the cookie dough and drop chunks onto the top of the brownie mixture, gently pressing them down into brownie batter. Add remaining ¼ C Reese’s Peanut Butter Cups and press gently onto the top of the cookie dough.

Bake for 23-25 minutes at 350°F. Test the middle with a toothpick to make sure the batter is cooked.  If not, put back in the oven for a few more minutes.

Remove from oven and allow to cool completely before cutting.


To make this a super simple dessert I used a pre-made peanut butter cookie dough and mini size Reese’s peanut butter cups so I didn’t have to chop anything up.  These were amazing to say the least.  So rich and who doesn’t love a chocolate and peanut butter combination?