Bacon Cheese Pull Aparts

Bacon-Cheese Pull-Aparts
8 Servings

2 egg
4 tablespoons milk
1 16.3 oz can Pillsbury Grands! Flaky Layers Refrigerated Original Biscuits
1 2.1 oz pkg. precooked bacon, cut into ½ inch pieces
3 oz. (3/4 cup) shredded cheddar cheese
¼ cup finely chopped green onions (4 medium)

1) Heat oven to 350°F. Spray 11x7 or 12x8 inch glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
2) Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese, and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3) Bake for 23-28 minutes or until golden brown. Cut into squares.

Orange Dip for Fruit

Orange Dip For Fruit
Yield 4 ½ cups

1 cup orange juice
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (8 ounces) sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Assorted fresh fruit

In a large bowl, whisk orange juice and pudding mix. Whisk in sour cream. Fold in whipped topping. Transfer to a serving bowl; serve with fruit. Refrigerate leftovers.

Chicken Korma

Chicken Korma
Serves 4

1 large red onion; ½ chopped, ½ sliced
1 1-inch piece of ginger, peeled and thinly sliced
2 cloves garlic, smashed
½ teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt
¼ cup vegetable oil, plus more for brushing
¾ lb ground chicken
¼ cup plain low-fat yogurt, plus more for garnish
¼ cup frozen peas, thawed
¼ cup chopped fresh cilantro, plus more for garnish
4 pocket-less pitas
Chopped cashews and/or hot sauce, for garnish (optional)

1. Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, ½ teaspoon salt, and ½ cup water.
2. Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt and ¼ cup water, and to the pan, and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.
3. Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt, and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and hot sauce, if desired.

Beer Battered Onion Rings

Beer Battered Onion Rings Recipe

Peanut or vegetable oil
1 sweet onion, peeled and sliced
1/2 c. flour
2 eggs
1 tsp. celery salt
2 c. bisquick baking mix
1 c. beer

In Dutch oven, heat 4" of oil over medium-high heat to 375 degrees. In shallow pan, dredge sliced onion in flour; set aside. In large bowl: whisk together eggs and celery salt. Stir in bisquick and beer. (Batter will be lumpy). Shake excess flour from onion slices and coat in beer batter. When oil is ready, carefully slide battered onion slices into the oil. Fry for 4-6 minutes, turning occasionally. Drain on 2 layers of paper towels. Serve immediately.

Beer Dip

Beer Dip

INGREDIENTS

* 2 (8 ounce) packages cream cheese, softened
* 1 (1 ounce) package ranch dressing mix
* 2 cups shredded Cheddar cheese
* 1/3 cup beer

DIRECTIONS

1. In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.

*Just a note. In my opinion, this "dip" is actually more like the consistency of a cheeseball."

Chocolate Gooey Butter Cookies

Chocolate Gooey Butter Cookies

Ingredients

* 1 (8-ounce) brick cream cheese, room temperature
* 1 stick butter, at room temperature
* 1 egg
* 1 teaspoon vanilla extract
* 1 (18-ounce) box moist chocolate cake mix
* Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Easy Rosemary Fries

Easy Rosemary Fries
Serves 6 to 8

4 baking potatoes (about 3lbs)
¼ vegetable oil
1 tbsp kosher salt
2 tbsp. chopped fresh rosemary
1 tsp. crushed red pepper flakes
1 tsp. paprika
Oriental dipping sauces (optional)

1. Preheat oven to 450° F. Cut each baking potato lengthwise into 8 wedges. Place wedges in a large roasting pan coated with cooking spray.
2. Drizzle with oil. Sprinkle with salt, rosemary, and pepper flakes, tossing well to coat. Spread potatoes for even roasting and sprinkle with paprika.
3. Bake 30 to 40 minutes or until potatoes are golden brown, stirring occasionally. Serve with you favorite Oriental dipping sauces, if desired.

Blushing Penne Pasta

Blushing Penne Pasta
8 Servings

1 package (16 ounces) penne pasta
1 cup thinly sliced onions
2 tablespoons butter
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon salt
1 ½ cup half and half
½ cup white wine or reduced sodium chicken broth
1 tablespoon tomato paste
2 tablespoons all-purpose flour
½ cup shredded Parmigiano-Reggiano cheese

Cook penne according to package directions. Meanwhile, in a large skillet over medium heat, cook onions in butter for 8 to 10 minutes or until lightly browned. Add thyme, basil, and salt; cook one minute longer. Add 1 cup cream, wine or broth, and tomato paste; cook and stir until blended.
Combine flour and remaining cream until smooth; gradually stir in onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ¼ cup cheese. Drain penne; toss with sauce. Sprinkle with remaining cheese.

Pulled Pork Sandwiches

Pulled Pork Sandwiches
Makes 6 to 8 Servings

2 tablespoons packed light brown sugar
2 tablespoons paprika
2 tablespoons kosher salt
1 teaspoon dry mustard
1 teaspoon black pepper
1 boneless pork shoulder roast (3 pounds)
1 ½ cups beer of your choice
½ cup cider vinegar
6 to 8 large hamburger buns, split
¾ cup barbecue sauce

1. Preheat oven to 325F. Combine sugar, paprika, salt, dry mustard and pepper in small bowl; mix well. Rub into pork.
2. Place pork in 4 quart Dutch oven. Add stout and vinegar. Cover; bake 3 hours or until mean it fork tender. Cool 15-30 minutes or until cool enough to handle.
3. Shred pork into large pieces using a fork. Divide onto buns and serve warm with barbecue sauce.

**NOTE: I like to make mine in the slow cooker if I have a busy day ahead. :)

Slow Cooker BBQ Beef Sandwiches

Slow Cooker BBQ Beef Sandwiches

4 pounds beef round steak
1 cup chopped onions
1 12-ounce can beer
1/2 cup brown sugar
1/2 cup ketchup
1/3 cup cider vinegar
1 6-ounce can tomato paste
1 tablespoon chili powder
20 sandwich or hamburger buns


PREPARATION:
Trim excess fat from round steak and cut into chuncks. Place in a preheated slow cooker on high. Reduce heat to low and stir to brown meat. Add remaining ingredients (except the buns) and cook, covered for 8 to 10 hours.

Then remove meat from slow cooker and shred. Replace meat and stir so that the meat is well coated in sauce. Serve on buns. Makes about 20 sandwiches.