Ingredients:
4 slices Bacon
1 onion
1/2 cup Shredded Cheddar Cheese
1 lb. ground beef
4 cheese Singles
4 hamburger buns
Preparation Instructions:
HEAT grill to medium-high heat.
COOK bacon in small skillet until crisp. Meanwhile, cut 4 thin slices from center of onion; finely chop remaining onion.
REMOVE bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add chopped onions to reserved drippings; cook on medium heat 5 to 6 min. or until golden brown, stirring frequently. Remove from heat.
CRUMBLE bacon; mix with cooked onions and cheese. Shape meat into 8 thin patties. Top 4 patties with bacon mixture; cover with remaining patties. Pinch edges together to seal.
GRILL 6 to 7 min. on each side or until done (160ºF); top with Singles. Fill buns with burgers and sliced onions.
Saturday, November 12, 2011
Caramel Popcorn
Ingredients:
1 cup brown sugar
½ cup margarine
1/4 cup white corn syrup
½ tsp. salt
½ tsp. baking soda
Preparation Instructions:
Put brown sugar, margarine, corn syrup and salt into a microwave safe bowl. Microwave on high for 2 minutes.
Stir. Microwave 2 more minutes. Stir in baking soda. Put already made popcorn in a big, brown paper bag, and pour the caramel over it. Shake to distribute throughout popcorn. Microwave bag for 1 ½ minutes. Shaking every 30 seconds. Shake and pour out onto cooking sheet to cool.
Eat up and enjoy!
1 cup brown sugar
½ cup margarine
1/4 cup white corn syrup
½ tsp. salt
½ tsp. baking soda
Preparation Instructions:
Put brown sugar, margarine, corn syrup and salt into a microwave safe bowl. Microwave on high for 2 minutes.
Stir. Microwave 2 more minutes. Stir in baking soda. Put already made popcorn in a big, brown paper bag, and pour the caramel over it. Shake to distribute throughout popcorn. Microwave bag for 1 ½ minutes. Shaking every 30 seconds. Shake and pour out onto cooking sheet to cool.
Eat up and enjoy!
Homemade Brownies
Ingredients:
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Preparation Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Top With: Grandma's Chocolate Icing
Thursday, June 30, 2011
Romance Bars
Ingredients:
1 cup margarine or butter
2 cups flour
1/4 cup sugar
1 tsp. salt
2 eggs
1 1/2 cups brown sugar
1 tsp. vanilla
1/2 cup coconut
1 cups crushed pecans
2 TBSP. flour
3/4 tsp. baking powder
Frosting:
3 cups powdered sugar
1 (8 oz) cream cheese
Crushed pecans
Preparation Instructions:
Crust: Blend first 4 ingredients with pastry blender. Press into rimmed cookie sheet and bake at 350 degrees for 10 minutes.
Next layer: Beat eggs until light. Add brown sugar, vanilla, baking powder, and flour then stir well. Fold in coconut and crushed pecans. Spread mix over crust. Bake another 20 minutes or until rich gold color (do not over bake).
Frosting: Combine powdered sugar and cream cheese and beat until smooth. Spread on completely cool bars and sprinkle lightly with crushed pecans.
Enjoy room temp. or refrigerated!
1 cup margarine or butter
2 cups flour
1/4 cup sugar
1 tsp. salt
2 eggs
1 1/2 cups brown sugar
1 tsp. vanilla
1/2 cup coconut
1 cups crushed pecans
2 TBSP. flour
3/4 tsp. baking powder
Frosting:
3 cups powdered sugar
1 (8 oz) cream cheese
Crushed pecans
Preparation Instructions:
Crust: Blend first 4 ingredients with pastry blender. Press into rimmed cookie sheet and bake at 350 degrees for 10 minutes.
Next layer: Beat eggs until light. Add brown sugar, vanilla, baking powder, and flour then stir well. Fold in coconut and crushed pecans. Spread mix over crust. Bake another 20 minutes or until rich gold color (do not over bake).
Frosting: Combine powdered sugar and cream cheese and beat until smooth. Spread on completely cool bars and sprinkle lightly with crushed pecans.
Enjoy room temp. or refrigerated!
Chocolate Scotcheroos
Ingredients:
1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips
Preparation Instructions:
Butter a 9x13 inch baking pan.
In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars
In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars
Summer Celebration Ice Cream Cake
Ingredients:
1 cup sugar
3 tablespoons butter melted
3 tablespoons orange yogurt
1 egg
1 teaspoon grated orange peel
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup baking cocoa
1 cup (6 ounces) semisweet chocolate chips
1-3/4 quarts vanilla ice cream, softened
4 to 6 squares (1 ounce each) semisweet chocolate
1 tablespoon shortening
Mixed fresh berries
Preparation Instructions:Line an 8-in. square baking dish with foil and grease the foil; set aside. In a large bowl, combine the sugar, butter, yogurt, egg, orange peel and vanilla until blended. Combine flour and cocoa; stir into sugar mixture. Add chocolate chips. Spread into prepared dish. Bake at 325 for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack. Spread ice cream over cake. Cover and freeze for 3 hours or until firm. Remove from the freezer 10 minutes before serving. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Using foil, lift dessert out of dish; gently peel off foil. Cut into squares. Garnish with berries and drizzle with chocolate. Yield: 9 servings.
1 cup sugar
3 tablespoons butter melted
3 tablespoons orange yogurt
1 egg
1 teaspoon grated orange peel
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup baking cocoa
1 cup (6 ounces) semisweet chocolate chips
1-3/4 quarts vanilla ice cream, softened
4 to 6 squares (1 ounce each) semisweet chocolate
1 tablespoon shortening
Mixed fresh berries
Preparation Instructions:Line an 8-in. square baking dish with foil and grease the foil; set aside. In a large bowl, combine the sugar, butter, yogurt, egg, orange peel and vanilla until blended. Combine flour and cocoa; stir into sugar mixture. Add chocolate chips. Spread into prepared dish. Bake at 325 for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack. Spread ice cream over cake. Cover and freeze for 3 hours or until firm. Remove from the freezer 10 minutes before serving. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Using foil, lift dessert out of dish; gently peel off foil. Cut into squares. Garnish with berries and drizzle with chocolate. Yield: 9 servings.
Zebra Butter Cookies
Ingredients:
1-1/4 cups butter, softened
1 cup sugar
2/3 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
Preparation Instructions:In a large mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half. Add cocoa to one half; mix well. Roll each half between waxed paper into a 9-in. square. Cut both squares into three 3-in. strips. Cut the strips in half lengthwise to make six 4-1/2-in. x 3-in. rectangles. Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle. Repeat layers twice. Wrap in plastic wrap and refrigerate for 2 hours. Unwrap and cut widthwise into eighteen 1/4-in. slices. Cut each slice with a horse-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are lightly golden. Let stand for 2 minutes before removing to wire racks to cool. Yield: 1-1/2 dozen
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I also have just done squares. But this last time I made them, I did pinwheels! You just roll the dough out long and then roll it up, like a log! Put it in the fridge for 2 hours... then take out and slice! It works great! And tastes the same! :)
1-1/4 cups butter, softened
1 cup sugar
2/3 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
Preparation Instructions:In a large mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half. Add cocoa to one half; mix well. Roll each half between waxed paper into a 9-in. square. Cut both squares into three 3-in. strips. Cut the strips in half lengthwise to make six 4-1/2-in. x 3-in. rectangles. Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle. Repeat layers twice. Wrap in plastic wrap and refrigerate for 2 hours. Unwrap and cut widthwise into eighteen 1/4-in. slices. Cut each slice with a horse-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are lightly golden. Let stand for 2 minutes before removing to wire racks to cool. Yield: 1-1/2 dozen
------------------------------------------
I also have just done squares. But this last time I made them, I did pinwheels! You just roll the dough out long and then roll it up, like a log! Put it in the fridge for 2 hours... then take out and slice! It works great! And tastes the same! :)
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