Homemade Jell-o Syrup

My mom use to make this for us as kids.  We loved it.

Jell-o Pancake Syrup

(12 servings)   

• 1 small box Jell-o or other flavored gelatin
• 1 cup water
• 1/2 cup sugar
• 2 Tablespoons cornstarch

I should say first that this is a real working recipe. It might seem like a child's experiment, but I'm 52 years old and have used this for many years.

The directions are very simple:

• Mix the gelatin, sugar, cornstarch and water together in a small saucepan and bring to a rolling boil.
  
  
• Pour into pitcher and let cool until syrup thickens slightly.

Serve over pancakes or waffles while still warm.

You might consider cutting the ingredients in half if you're only serving a small group. This syrup doesn't store well -- it becomes to thick over time.

Creamy Mojito Pie

Crust

1     box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1        package (8 oz) cream cheese, softened

1        cup whole or 2% milk

1        box (4-serving size) vanilla instant pudding and pie filling mix

1/2     cup frozen (thawed) limeade concentrate

1 1/2  teaspoons rum extract

Topping

1 1/2   cups whipping (heavy) cream

1/4      cup powdered sugar

3/4      to 1 1/2 teaspoons mint extract

Garnishes, if desired             

 

Fresh mint sprigs                                           

Lime slices

• 1 Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
• 2 In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.
• 3 In same bowl, beat topping ingredients on medium speed until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.
• 4 Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.

Crescent Jalapeño Poppers

4         jalapeño chiles (about 3 inches long)

1/3     cup Boursin cheese with garlic and herbs (from 5.2-oz container)

8        slices packaged precooked bacon (from 2.2-oz package), halved

1        can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/2     cup pineapple or fruit salsa, if desired

• 1 Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.
• 2 On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.
• 3 Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

Caramel Cashew Bars

1           roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1          bag (11.5 oz) Hershey's® milk chocolate baking chips (2 cups)

1          container (18 oz) caramel apple dip (1 1/2 cups)

3          cups crisp rice cereal

1 1/4    cups Fisher® Cashew Halves and Pieces

• 1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
• 2 Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
• 3 Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.
• 4 Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.

Deep Dish Taco Squares

Ingredients

• 2 Cups Bisquick
• 1/2 Cup Water
• 1 lb Ground Beef
• 1 Green Pepper Chopped
• 1 Onion Chopped
• Garlic Powder to Taste
• 8 oz Tomato Sauce
• Taco Seasoning Packet
• 1 Cup Light Sour Cream
• 1 Cup Shredded Cheddar Cheese
• 1/3 Cup Miracle Whip
• Paprika to Taste
• Optional Taco Fixins
 

Instructions

1. Combine Bisquick and Water to form dough
2. Place dough in greased 9 x13 pan and bake at 375 for 9 minutes
3. Set aside.
4. Place onion, pepper and ground beef in skillet and brown.
5. Drain mixture and add tomato sauce and taco seasoning.
6. Place ground beef mixture on top of crust.
7. Combine cheese, sour cream and miracle whip and top ground beef with the mixture-- spreading out topping evenly.
8. Sprinkle with paprika.
9. Bake at 375 for 25 minutes
10. Cut into squares and top with your favorite taco fixins

Italian Chicken Bake

Ingredients

• 2 Bags Uncle Ben's Whole Grain Medley Brown Rice (any flavor)
• 6 Chicken Tenderloins- uncooked
• 1 Can Red Gold Diced Tomatoes with Basil, Garlic and Oregano
• 1/4-1/2 Cup Shredded Parmesan Cheese
 

Instructions

1. Prepare the rice as package indicates and pour into 9 x 13 pan
2. Lay Chicken on top
3. Pour Tomatoes on top
4. Cover with foil and bake at 350 for 30 minutes or until chicken is cooked through.
5. Uncover and sprinkle on cheese.
6. Broil for 5 minutes

Sweet Corn and Rice Casserole

Ingredients

• 2 T Butter
• 1 Green Bell Pepper- Chopped
• 1 Onion- Chopped
• 1 Can Mexicorn-Drained
• 1 Can Sweet Corn- Drained OR 2 Cups Fresh Sweet Corn
• 1 Can Creamed Corn
• 1 Can Diced Tomatoes with Green Chilies
• 8 oz Mexican Velveeta- Cubed
• 6 Cups Rice- Cooked
• Salt and Pepper to Taste
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. Melt butter in pan
2. Saute peppers and onions
3. Add remaining ingredients except shredded cheese.
4. Heat through.
5. Place in casserole dish and top with shredded cheese
6. Bake at 350 for 30 minutes

Chicken Casserole: a la King or Queen

Ingredients

• 2 Cups Cooked Chicken (1 T Oil, 1/4 Cup Chicken Broth)
• 1 Onion Chopped
• 1 Can Diced Tomatoes
• 1 Can Mexicorn- Drained
• 1 Can Cream of Mushroom
• 1 Can Cream of Chicken
• 1 Pouch Uncle Ben's Whole Grain Medley
• Salt, Garlic Powder and Chili Powder to taste
• 6-8 8 inch Flour Tortillas torn into pieces-Divided
• 1 1/2 Cups Shredded Sharp Cheddar- Divided
 

Instructions

1. Cook chicken and onions together.
2. Add remaining ingredients except cheese and tortillas and mix well.
3. Layer tortilla, then 1/2 chicken mixture, then cheese and repeat in a 9 x13 pan
4. Bake at 350 for 30 minutes until bubbly

Chicken Lemon Basil Penne

Recipe adapted from Gooseberry Patch's Meal in Minutes.

Ingredients

• 2 Cups Cooked Chicken Breast Pieces (cooked with 3 cloves garlic)
• 12 oz Box of Penne Cooked and Drained
• 1/4 Cup Olive Oil
• 2 Large Lemons- Zested and Juiced
• 2 Cups Cherry Tomatoes- Halved
• 1/4 Cup Chopped Basil
• 1/2 Cup Shredded Parmesan Cheese
• Salt and Pepper to Taste
 

Instructions

1. Toss pasta in oil.
2. Add lemon, tomatoes, basil and chicken-- seasoning to taste and mixing well.
3. Pour into a oven safe dish and top with cheese.
4. Broil for 5 minutes

Refried Bean Burritos

Ingredients

• 2 Cans (16 oz) Refried Beans
• 8 oz Salsa
• 1 Envelope Taco Seasoning
• 1 lb Ground Beef- Browned
• 10 (8 inch tortillas)
• 1 to 1 1/2 Cups Shredded Cheese
• 16 oz Picante Sauce

Instructions

1. Combine beans, salsa, seasoning and ground beef in a bowl.
2. Spray 9 x 13 pan with cooking spray or olive oil
3. Place tortillas one at a time in dish- scooping bean mixture into each one before topping with a little cheese and folding and placing seam side down.
4. Once all shells are rolled and placed in dish, pour picante sauce over the centers of each burrito.
5. Top with cheese if desired
6. Bake at 350 for 30 minutes or until hot and bubbly

Creekside Potatoes

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients

• 12 Slices Bacon
• 6 Large Potatoes Sliced
• Salt and Pepper
• 2 Small Onions Chopped
• 1 Large Green Pepper Chopped
• Foil
 

Instructions

1. Place 6 slices of bacon on two long strips of foil (laid out to make a packet).
2. Add half of the potatoes and season them with salt and pepper
3. Add half the onions and half the peppers
4. Repeat layering with remaining ingredients.
5. Close foil to create packet and grill lowered onto coals for 20 minutes.
6. Flip and grill for additional 15 minutes.

For more food and fun, visit GOODEnessGracious.com

Apple bacon coffeecake

Total time: 1 hour, 40 minutes plus rising time

Servings: 16

Note: Grade B maple syrup is recommended for this recipe; the syrup is less filtered so it has more pronounced flavor. The coffeecake can be made through Step 10 the night before serving; loosely cover and refrigerate the dough overnight, then warm at room temperature for 1 hour before baking.

1/2 cup plus 2 tablespoons milk

1 package active dry yeast (2 1/2 teaspoons)

1/3 cup sugar, divided

3 eggs, divided

10 tablespoons butter (1 1/4 sticks), at room temperature, cut into 1/2 -inch pieces

3 1/2 cups bread flour, divided

1/2 teaspoon salt

1 1/2 pounds thick-cut bacon, preferably applewood-smoked, sliced crosswise into 1/4 -inch pieces

1 pound tart apples, such as Granny Smith (about 2 large)

1/8 teaspoon cinnamon

1/4 cup maple syrup, divided

2 tablespoons amaretto liqueur

1/3 cup sliced almonds

2 tablespoons cream cheese

1/4 cup plus 1 tablespoon powdered sugar, sifted

1. In a small pan, heat the milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon sugar, then set aside until the yeast is activated and the milk is foamy, about 10 minutes.

2. Whisk two of the eggs in the bowl of a stand mixer with the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining sugar until fully incorporated.

3. With the mixer running, add the butter, one or two pieces at a time, until all of it has been incorporated.

4. In a medium bowl, whisk together 3 cups of the bread flour and the salt. With the mixer running, add the flour mixture, a spoonful at a time, until all of it has been incorporated into the dough.

5. Remove the dough to a lightly floured surface and knead until it is soft and elastic with a silky texture, 5 to 7 minutes. Knead in additional bread flour as needed, up to the remaining one-half cup. Place the dough in a lightly oiled bowl and loosely cover with plastic wrap. Set aside in a warm place until doubled in size, 1 to 1 1/2 hours.

6. While the dough is rising, cook the bacon in a large skillet over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently so the bacon cooks evenly and does not stick to the bottom of the pan. Remove from the heat and drain the bacon on a paper towel-lined plate, reserving one-fourth cup of the grease for the remainder of the recipe.

7. Peel and core the apples, and slice each into eight pieces. Cut each slice crosswise into one-eighth-inch pieces.

8. In a large skillet, melt 2 tablespoons bacon grease over medium heat. Stir in the apple slices and cinnamon and cook for 2 minutes, stirring frequently. Stir in 2 tablespoons maple syrup and continue to cook, stirring frequently, until crisp-tender, another 2 minutes. Remove the pan from heat and stir in the amaretto. Place the pan back over medium heat and cook until the liqueur is mostly absorbed, about 1 minute, stirring to scrape any bits of flavoring from the bottom of the pan. Remove from heat and set aside to cool.

9. When the dough is doubled, punch it down and roll it out on a lightly floured surface into a 12-by
18-inch rectangle. Spread the apples and bacon bits evenly over the dough.

10. Roll the dough lengthwise into a tube (like a cinnamon roll), making sure the seam is on the bottom of the roll. Make 15 slits over the length of the roll, a little over 1 inch apart and three-fourths of the way through. Carefully transfer the dough to a parchment-lined baking sheet. Form the dough into the shape of a wreath, with the cut sides on the outside of the wreath. Loosely cover with plastic wrap and set aside until almost doubled in volume, 45 minutes to an hour. Alternatively, loosely cover and refrigerate the dough overnight; remove from the refrigerator about 1 hour before baking for the dough to come to room temperature.

11. Heat the oven to 375 degrees. In a small bowl, whisk together 1 tablespoon maple syrup with the remaining egg. Brush the egg wash over the outside of the wreath. Sprinkle the sliced almonds over the wreath and place the pan in the oven.

12. Bake the coffee cake until golden brown on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Rotate the pan halfway through baking for even coloring.

13. While the coffee cake is baking, make the glaze. In a medium bowl, whisk together the cream cheese, powdered sugar, 1 tablespoon bacon grease and maple syrup.

14. Remove the cake and brush the top with the remaining tablespoon bacon grease. Allow the cake to cool slightly.

15. Drizzle the glaze over the warm coffee cake. Slice and serve. The coffee cake will keep for up to two days, refrigerated. Cover and bring to room temperature before serving.

Recipe: La truffade (potato cake with cheese and bacon)

Total time: 1 hour

Servings: 6 to 8

Note: Adapted from "The Country Cooking of France" by Anne Willan and France Ruffenach. Slab bacon for the lardons is available at Gelson's and Whole Foods markets and can be special-ordered at Bristol Farms stores and Bob's Market in Santa Monica.

5-ounce piece of lean bacon, cut crosswise into lardons (strips 1/4- by 1/4- by 1/2-inch thick) 2 tablespoons canola oil 2 pounds baking potatoes, thinly sliced Salt, pepper 8 ounces Cantal or Gruyère cheese, diced or cut into thin, narrow strips

1. In a 10-inch non stick frying pan, heat the lardons over medium heat until the fat runs, 2 to 3 minutes. Do not let them brown. Remove them with a draining spoon and set aside. Melt the oil in the pan, add the potatoes, and sprinkle them with pepper. The bacon may contribute enough salt. Reduce the heat to low, cover and cook for 5 minutes. Stir in the lardons and continue to cook, uncovered, over low heat, tossing or stirring often, until the potatoes are tender and some are browned, 20 to 25 minutes. Don't worry if some of the potatoes are crushed, as they will help hold the mixture together as a cake.

2. Stir in the cheese, taste, and adjust the seasoning. Press down on the potatoes to level them in the pan. Turn the heat to high and let them cook without stirring until the bottom is browned, 3 to 5 minutes. Press on the cake occasionally to hold it together. When done, it should be brown around the edges and starting to pull away from the sides of the pan. Take the pan off the heat, run a knife around the edge to loosen the cake, and turn it out onto a warmed platter. Serve hot.

Bacon and more Bacon Part 2

11. Bacon Quiche Cook 6 ounces diced slab bacon in a skillet; drain. Cook 2 sliced leeks in 3 tablespoons drippings. Spread the leeks, 2/3 cup shredded gruyère and the bacon in a prebaked 9-inch tart crust or pie crust. Whisk 2 whole eggs, 2 yolks, 1 cup cream, and salt and pepper; pour over the cheese. Bake at 375 degrees F, 25 minutes.
12. Clams Casino Mix melted butter with lemon juice, minced garlic and parsley. Drizzle over littleneck clams on the half shell; top with crumbled cooked bacon and breadcrumbs. Broil 4 minutes.
13. Stuffed Mushrooms Mix 1/2 cup each grated parmesan and breadcrumbs, 4 slices crumbled cooked bacon and 2 tablespoons each parsley and olive oil. Stuff into mushroom caps, drizzle with olive oil and bake at 350 degrees F, 20 minutes.
14. Bacon-Wrapped Scallops Wrap bacon around scallops; secure with toothpicks. Broil, turning, until crisp, 8 minutes.
15. Bacon-Wrapped Dates Stuff pitted dates with blue cheese and wrap in bacon. Secure with toothpicks. Broil, turning, until crisp, 5 to 6 minutes.
16. Spaghetti Carbonara Boil 1 pound spaghetti; drain and reserve 1 cup pasta water. Meanwhile, cook 1/2 pound diced pancetta and 3 sliced garlic cloves in olive oil. Whisk 2 eggs, 1 cup grated parmesan, 1/4 cup chopped parsley, 1/2 to 1 cup pasta water and some pepper; toss with the hot spaghetti and pancetta.
17. Pasta Frittata Beat 6 eggs with 1/4 cup milk. Stir in 4 cups leftover Spaghetti Carbonara (No. 16) and 1/2 cup grated parmesan. Cook in an oiled nonstick skillet over medium-low heat until set, 8 minutes per side.

18. BLT Pasta Cook 8 slices bacon; drain and chop. Cook 1 chopped red onion, 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne, 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with parmesan.
19. Pasta Amatriciana Cook 4 ounces cubed pancetta in olive oil. Add 1 chopped onion and cook until soft. Add a 28-ounce can whole tomatoes (crushed by hand), a pinch of red pepper flakes and 1 cup water; simmer until thick, 20 minutes. Toss with 1 pound cooked spaghetti.
20. Bacon-Wrapped Trout Stuff whole trout with lemon slices and thyme sprigs; season with salt. Wrap in bacon and cook in a skillet over medium-high heat, 4 minutes per side.
21. Bacon Nuts Beat 1 egg white until frothy; toss with 2 cups mixed nuts, 2 teaspoons Cajun seasoning, 2 tablespoons brown sugar and 4 slices crumbled cooked bacon. Bake at 325 degrees F, 10 minutes.
22. Bacon-Beer Mussels Cook 1/4 pound chopped slab bacon in a pot with 1 sliced onion. Add 3/4 cup beer, some thyme sprigs and 3 pounds mussels. Cover and cook until the mussels open, 5 minutes. Stir in 2 tablespoons each chopped parsley and whole-grain mustard.
23. Bacon Burgers Pulse 1 pound chopped bacon in a food processor. Form into four thin patties; cook in a skillet over medium heat, 10 to 12 minutes per side. Serve on buns.
24. Bacon-Sage Patties Make Bacon Burgers (No. 23), adding 1 tablespoon chopped sage and 1/2 teaspoon pepper to the mix.
25. Bacon Pizza Top a round of pizza dough with tomato sauce, shredded mozzarella, thinly sliced onion, crumbled cooked bacon and salt. Bake at 500 degrees F, 10 minutes. Drizzle with olive oil.
26. Bacon Meatballs Pulse 6 ounces pancetta in a food processor. Add 1 cup breadcrumbs, 1/2 cup each chopped onion, chopped parsley and grated parmesan, 4 garlic cloves, 2 eggs, and salt and pepper; pulse to combine. Form into small balls. Brown in a skillet with olive oil, then simmer in tomato sauce until cooked through.
27. Bacon-Wrapped Steak Rub 1 1/2 pounds beef tenderloin with minced garlic, rosemary, salt and pepper. Wrap with bacon. Sear on all sides in an ovenproof skillet, then roast in a 400 degrees F oven until the meat registers 125 degrees F, 20 minutes.
28. Bacon Fried Rice Cook 1/2 cup chopped bacon in a skillet. Add 1/2 cup chopped scallions and 4 cups cooked rice; stir-fry until hot. Add 3 beaten eggs and 1 teaspoon each sesame oil and grated ginger; stir-fry until the eggs are set.
29. Bacon Buns Mix 1/4 cup each diced ham and crumbled cooked bacon. Place 1 tablespoon in the center of 8 refrigerated biscuit dough rounds; fold over and crimp. Bake at 350 degrees F, 15 minutes.
30. Tomato-Bacon Gravy Cook 6 slices chopped bacon in a skillet; drain. In the drippings, simmer a 28-ounce can whole tomatoes (crushed), 1/4 cup water, 1 1/2 teaspoons sugar, and salt and pepper, 20 minutes. Add the bacon.
31. Hot Bacon-Crab Dip Mix 8 ounces each cream cheese and crabmeat, 1 cup crumbled cooked bacon, 1/2 cup mayonnaise, 3 chopped scallions and the juice of 1 lemon. Spread in a baking dish; top with breadcrumbs. Bake at 350 degrees F until bubbly, 30 minutes.
32. Bacon Muffins Make corn muffin mix as the label directs; add 1/4 cup crumbled cooked bacon and 2 tablespoons chopped chives.
33. Bacon-Corn Sauté Cook 1/2 cup chopped bacon in a skillet; pour off half of the fat. Cook 1/2 each chopped red onion and jalapeño in the skillet until tender. Add 3 cups corn; cook 4 minutes. Add chopped cilantro, lime juice and salt to taste.
34. Bacon Brussels Sprouts Cook 6 ounces diced slab bacon in a skillet; drain. Separate 1 pound Brussels sprouts into leaves; stir-fry in the drippings. Add 1 minced garlic clove, 2 tablespoons each teriyaki sauce and water, a pinch each of sugar and red pepper flakes, and the bacon.
35. Warm Bacon Vinaigrette Cook 4 slices chopped bacon in a skillet; drain and crumble. Whisk 3 tablespoons red wine vinegar and 1 tablespoon whole-grain mustard into the drippings; add salt, pepper and the bacon.
36. Spinach-Bacon Salad Make Warm Bacon Vinaigrette (No. 35). Toss with baby spinach, sliced mushrooms and sliced red onion.
37. Bistro Salad Make Warm Bacon Vinaigrette (No. 35) but cook 2 minced shallots in the skillet before whisking. Toss with frisée and top with a poached egg.
38. Tuna–White Bean Salad Cook 1/4 pound diced pancetta and 1/2 chopped red onion in a skillet until the pancetta is crisp. Stir in 1 can each drained white beans and Italian tuna. Add chopped parsley and red wine vinegar to taste.

39. Pancetta Caprese Arrange fresh mozzarella and sliced tomatoes on a plate. Drizzle with olive oil and white wine vinegar. Sprinkle with salt, pepper, crumbled cooked pancetta and torn basil.
40. Pancetta Chips Sandwich sliced pancetta between 2 baking sheets. Bake at 350 degrees F, 25 minutes.

41. Sweet Bacon Press both sides of bacon slices in brown sugar; place on a rack set on a rimmed baking sheet. Bake at 375 degrees F, flipping once, 18 to 20 minutes.
42. Spicy-Sweet Bacon Make Sweet Bacon (No. 41) but sprinkle with ancho chile powder before pressing in sugar.

43. Bacon Grits Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan. Stir in 1 cup grits; simmer until tender, about 35 minutes. Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon. Top with chopped chives.
44. Bacon Quesadillas Cook 1/2 cup sliced mushrooms and 1/4 cup chopped onion in butter until soft. Add 2 slices chopped Spicy-Sweet Bacon (No. 42). Spread on tortillas with grated cheddar, then fold in half and cook in a skillet.
45. Bacon-Apple Pancakes Mix 1 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 1 egg, 1 grated apple and 1/2 cup crumbled cooked bacon. Cook in a hot buttered skillet.
46. Bacon Banana Bread Stir 1/2 cup crumbled cooked bacon into your favorite banana bread batter before baking.
47. Bacon-Potato Pancake Cook 2 slices bacon; drain and crumble. Shred 2 peeled russet potatoes; squeeze dry. Mix with 1/4 grated onion, the bacon, and salt and pepper. Cook in the drippings until crisp, 8 minutes per side.
48. Bacon-Egg Sandwich Fry 2 slices bacon, then fry 2 tomato slices and an egg in the drippings. Sandwich with buttered crumpets, adding a slice of cheddar.
49. Bacon Oatmeal Stir 2 tablespoons each maple syrup and crumbled cooked bacon into 2 cups cooked oatmeal.
50. Bacon Brittle Boil 2 cups sugar and 1 cup water in a saucepan, without stirring, until 340 degrees F, 8 to 10 minutes. Stir in 1 cup peanuts, 5 slices crumbled cooked bacon, 1 tablespoon butter and a pinch each of cayenne and cinnamon. Spread on a greased baking sheet to harden

Bacon and more Bacon Part 1

 

1. Bacon Guacamole Mash 2 avocados with 1/2 cup each chopped tomato and cilantro, 1/4 cup each chopped onion and crumbled cooked bacon, 1/2 minced jalapeño, some lime juice and salt.
2. Cheesy Bacon Popcorn Drizzle 4 cups hot popcorn with 1 tablespoon bacon drippings. Toss with 3 tablespoons crumbled cooked bacon and 1/4 cup each grated parmesan and cheddar.
3. Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil; drain and crumble. Add 1/2 sliced red onion, 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon.
4. Bacon Kraut Cook 8 ounces diced Canadian bacon and 1 chopped onion in olive oil. Add 3/4 cup each beer and water, and 1 pound rinsed drained sauerkraut. Simmer 20 minutes.
5. Bacon Reuben Spread Russian dressing on rye toast. Top with Bacon Kraut (No. 4) and Swiss cheese. Broil until melted.
6. Bacon-Apple Sandwiches Spread a split baguette with honey mustard. Fill with cooked bacon, sliced brie and apple, and lettuce; add salt and pepper. Slice.
7. Cobb Club Spread 3 slices toast with soft blue cheese and mayonnaise. Layer with grilled chicken, cooked bacon, avocado, tomato, romaine and hard-boiled egg to make a double-decker sandwich.

8. Bacon Butter Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon.
9. PB&B Sandwich peanut butter, banana and cooked bacon with white bread. Cook in a buttered skillet.
10. Croque Monsieur Spread dijon mustard on sliced challah; sandwich with Canadian bacon and shredded gruyère. Whisk 1 egg with a bit of milk and nutmeg; dip the sandwiches in the egg mixture and fry in butter.

Bacon Grits

Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan. Stir in 1 cup grits; simmer until tender, about 35 minutes. Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon. Top with chopped chives.

Pancetta Caprese

Arrange fresh mozzarella and sliced tomatoes on a plate. Drizzle with olive oil and white wine vinegar. Sprinkle with salt, pepper, crumbled cooked pancetta and torn basil.

Hot Bacon-Crab Dip

Mix 8 ounces each cream cheese and crabmeat, 1 cup crumbled cooked bacon, 1/2 cup mayonnaise, 3 chopped scallions and the juice of 1 lemon. Spread in a baking dish; top with breadcrumbs. Bake at 350 degrees F until bubbly, 30 minutes

Bacon Nuts

Beat 1 egg white until frothy; toss with 2 cups mixed nuts, 2 teaspoons Cajun seasoning, 2 tablespoons brown sugar and 4 slices crumbled cooked bacon. Bake at 325 degrees F, 10 minutes.

BLT Pasta

Cook 8 slices bacon; drain and chop. Cook 1 chopped red onion, 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne, 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with parmesan.

Bacon Quiche

Cook 6 ounces diced slab bacon in a skillet; drain. Cook 2 sliced leeks in 3 tablespoons drippings. Spread the leeks, 2/3 cup shredded gruyère and the bacon in a prebaked 9-inch tart crust or pie crust. Whisk 2 whole eggs, 2 yolks, 1 cup cream, and salt and pepper; pour over the cheese. Bake at 375 degrees F, 25 minutes.

Bacon Butter

Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon.

3 Ways To Cook Clams & Mussels Like A Pro

If you’re looking for easy meal ideas or impressive appetizers and starters, clams and mussels fit the bill perfectly. Beginner cooks can prepare these with confidence and they make an impressive, tasty dish with little effort.
Here are three different ways to cook them (steaming, oven cooked and grilling), including instructions for how to clean them. I’ve also added a few tips at the bottom for buying, storing and portion guidelines.
Since the directions below apply to both clams and mussels, I’ll keep things simple and refer to them both as shellfish or mollusks instead of individually.
Quick Notes:

• These little guys aren’t a treat when overcooked, but it’s impossible to give a specific time for cooking (since it depends on mollusk size, quantity and even the cookware used). Cook just until shells pop open wide (that’s how to tell when they’re done).
• When steaming, keep liquid at a minimum so the mollusks aren’t boiled. This is another instance where specific amounts are difficult to give since it depends on the pan or cookware size being used and the amount being cooked. But don’t worry, you won’t mess this up!

How To Clean & Prep

• If you buy them pre-cleaned: Place the mollusks in a colander and rinse well with cold water.
• If not pre-cleaned: Scrub with a stiff brush or scrubber under cool running water. Place them in a large bowl or pot then cover with cold water (you’ll want the water level a few inches above the top of the clams). Add approximately 2/3 cup of sea salt per 2 quarts (8 cups) water, then mix the water and clams with your hands to distribute salt. Allow to sit for about an hour then drain, rinse well to get rid of any loose grit and fill with a fresh batch of water, soak for another 20 minutes. Rinse and repeat again. This should be enough to get rid of any sand and grit.
• Tip: Some add cornmeal to the salt water (about 1/2 cup per large pot) believing it helps encourage them to purge any sand they’re holding inside the shell.
• Examine each shell and remove any strings of beard you see, simply pull off with your fingers or a knife. Pull back towards the hinge end.
• Check for any cracked or damaged shells, toss them in the garbage.
• Scrape off any barnacles with a knife.
• There will likely be some in the batch with open shells, snap them smartly with your fingers or tap them against a hard surface. If they don’t close, throw them out (they’re likely dead).

To Steam:

• The secret to steaming is to use just a bit of liquid, use too much and you’ll boil the meat instead of steaming it.
• Add enough liquid to cover the bottom of a deep pan or stockpot completely and then some (about 1/4″ deep), heat on medium to high heat. You can use water, white wine, beer, with even some fresh lemon juice and butter added. Tip: You can make a flavorful stock by first sauteing some chopped onions, minced garlic, chopped celery, herbs, etc., for a few minutes before adding liquid.
• When liquid starts to boil, add shellfish. Cover with a tight fitting lid and cook until done.
• How to tell when they’re cooked? The shells will open wide. Cooking time depends on the size of the shellfish and can be anywhere from 3 to 10 minutes.
• After cooking: shells should be open, toss those that aren’t in the garbage.
• What to do with the cooking liquid: it’s been flavored nicely with the clam liquor so why not use it! Add a large spoonful of butter or heavy cream, bring to a boil and cook for a few minutes to reduce. Pour over shellfish and serve.

To Oven Bake:

This is technically steaming since they’re cooked in sealed parchment paper pouches with a bit of liquid.

• Preheat oven to 400°F with a baking sheet on the bottom rack so it gets nice and hot.
• Take a sheet of parchment paper and add a handful of mussels or clams just off the center of the sheet.
• Top with a bit of garlic butter, freshly squeezed lemon juice or a splash of white wine.
• Fold over paper then seal all the sides by twisting and folding edges together to make a pouch, you’ll want the pouch to be roomy so there’s lots of space around the shellfish to hold the steam that will develop as well as hold the opened shells. Make sure seal is nice and tight to keep in the steam.
• Place packets on hot baking sheet then cook until they are done and the shells are open (you’ll be able to tell through the paper).
• To serve, simply cut open the packets and enjoy!

To Grill:

• Preheat grill medium to high heat.
• Place cleaned mollusks directly on hot grill in a single layer, close cover and cook until shells are open (anywhere from 3 to 10 minutes depending on size). If any don’t open, simply move those to the grill’s hot spot in the center and cook a couple more minutes. If they still don’t open, toss them.
• Another method: Heat a cast iron pan or a foil pan directly on grill. Add a good chunk of butter, water (or wine, beer), garlic, chopped scallions or whatever you like and close grill cover until liquid is heated. Spread mollusks in a single layer around the pan, close lid then cook until done (can be up to 10 minutes).
• Foil packet method: Same idea as the parchment paper packets as mentioned above in the Oven Baked instructions, use heavy duty aluminum foil instead and add about a tablespoon of butter, drizzle with water and add a bit of minced garlic and chopped onion. Seal packet edges tightly making sure to leave room for the steam and open shells. Place on grill and cook a few minutes until shells have popped open (can be up to 10 minutes).

Tips

• When purchasing clams or mussels, take a good whiff of them and pass on any that have a fishy smell (a sign that they’re not that fresh).
• Storage: Keep in mind these are live creatures so you don’t want to seal them up in containers or bags and suffocate them. Best if they’re not left sitting in water, simply pour the mollusks in a large bowl, cover with a damp dishtowel and refrigerate for a day or two until ready to cook.
• How many clams to serve? About 1/2 pound per person (appetizer) or approximately 1 pound per person (main).
• Don’t add salt when cooking, the mollusks will naturally add salt to the pan juices as they cook.

14 Mouth Watering Ways To Make Pulled Pork

This is such a tasty meal and ingredients can vary from just a few simple items to over ten (mainly spices) depending on the recipe.
Whether you cook the pork slowly in the oven or in the crockpot, it’s pretty much a hands-free dish that’s ideal for busy days and casual dining…yet still manages to impress every time (leftovers will not last long!).
Here’s the slow cooker recipe that my family enjoys (with an ingredient that just may surprise you), then I added several more ideas for you to check out below. Enjoy!
3 to 4 pound pork butt/roast
1 can of Coca Cola (or Pepsi, Dr. Pepper, Root Beer)
1 bottle of barbecue sauce (approximately 2 cups)
seasoning salt or steak seasoning or your favorite mix of spices
Directions:

• Rub meat all over with spices then place in the slow cooker and pour the can of soda over top. Cover.
• Cook on low heat for at least 6 hours until the meat pulls apart easily with a fork (can take up to 8 hours).
• When meat is ready, remove it and shred completely. Add meat back to the juices and cook for another 30 minutes.
• Next, pour off the juices (keeping meat in the crock) and then add the barbecue sauce. Cook up to 1 hour until the sauce is fully heated.

Serve on buns (top with coleslaw if you like). Delish!
More to try:

• Chipotle: Made with brown sugar, salt, garlic powder, ground mustard, chili powder, tomato sauce, canned chipotle chiles (finely chopped), adobo sauce and cooked all day in the slowcooker. Serve with hamburger buns and slices of avocados. From Pillsbury.
• Slow-Roasted: (oven) Ingredients include dark brown sugar, smoked paprika, chili powder, salt, ground cumin, ground black pepper, dry mustard, ground chipotle chile pepper, apple cider vinegar, ketchup and water. From MyRecipes.
• Hawaiian Style: (crockpot) A little sweet and a little spicy, ingredients include chopped onion, smoked paprika, black pepper, tomato paste, hot chili sauce (sriracha), pineapple juice, soy sauce, teriyaki sauce, brown sugar and freshly grated ginger. From Eclectic Recipes.
• Momofuku Version: A boneless pork shoulder is rubbed with a mixture of salt, sugar and black pepper then covered and refrigerated overnight. The next day it’s cooked in a slow oven. From Yummy Supper.
• Spicy: Meat is rubbed with spices (smoked paprika, garlic powder, dry mustard, sea salt) then marinated for at least one hour (or overnight). The next day it’s cooked in the oven while the spicy sauce is prepared (made with apple cider vinegar, homemade ketchup, Dijon or homemade mustard, minced garlic, cayenne pepper, sea salt and freshly ground black pepper). From Paleo Diet Lifestyle.
• Barbecue Pineapple: (slow cooker) Just a few simple ingredients are needed to make this treat: all purpose seasoning, barbecue sauce (bottled) and a can of diced pineapples (undrained). From Mama Loves Food.
• With Barbecue Sauce: (slow cooker) Ingredients include onion, chili sauce (bottled), cola, ketchup, yellow mustard, chili powder, cider vinegar, ground cumin, minced garlic, paprika, salt, ground black pepper, crushed red pepper and served on hamburger buns with coleslaw (optional). From Better Homes & Gardens.
• With Spicy Slaw: (for mini-sandwiches) A dry rub mixture of paprika, garlic powder, brown sugar, dry mustard, coarse sea salt is rubbed into meat and refrigerated overnight. The next day it’s cooked in the slow cooker with a sauce made of apple cider vinegar, vegetable oil, ketchup and black pepper. Includes recipe for cole slaw. From Lilyshop.
• Saucy: (crockpot) Meat is cooked with a mixture of Chipotle Marinade (bottled), barbecue sauce (bottled), chopped onion, salt, ground mustard and cayenne pepper. From Eat, Live, Run.
• Chipotle: A rub is made with Kosher salt and chipotle powder, rubbed into the meat then cooked in the oven for approximately 4 hours. From CopyKat.
• Sweet & Tangy (Slowcooker) Ingredients include an onion, ketchup, cider vinegar, brown sugar, tomato paste, sweet paprika, Worcestershire sauce, yellow mustard, salt, black pepper, red pepper flakes and a dash of hot sauce. From Zesty Cook.
• Slow Roasted (Crockpot): Meat is sprinkled with Worcestershire, covered with brown sugar then topped with apple juice and cooked all day (or overnight). From Mama Loves Food.
• Brined & Smoked: A 6 to 8 pound Boston Butt is submerged in a brine mixture for up to 12 hours (molasses, pickling salt, water), then rubbed with a spice mix of whole cumin seed, fennel seed, coriander, chili powder, onion powder and paprika then cooked for 12 hours in a smoker. From Food Network.

Grilled Sweet Potato Fingers with Curry Dip Cost per Serving: $.65

1 1/2 cups light mayonnaise $

2 tablespoons lemon juice

1/2 small onion, grated $

2 teaspoons mild curry powder

Salt and pepper

4 sweet potatoes (about 10 oz. each), peeled

2 tablespoons olive oil

1/4 teaspoon cayenne pepper

Preparation

1. Mix mayonnaise, lemon juice, onion and curry powder in a bowl and season with salt and pepper. Cover and chill until ready to serve. (Dip can be made up to 2 days in advance.)
2. Prepare a charcoal fire, let burn to a gray ash and set grill 8 to 10 inches from coals. (Or preheat a broiler and set broiling rack 8 inches from heat source.)
3. Cut sweet potatoes in half crosswise, then cut each half lengthwise and then into thirds to form fingers. Each potato should yield about 12 pieces. Place fingers in a large bowl, add oil, salt, pepper and cayenne. Toss well to coat.
4. Grill or broil fingers, turning often, until partially charred and soft enough to easily penetrate with tip of a knife, about 10 minutes. Remove to a plate and season with salt and pepper. Serve warm with curry dip.

Creamy Greek Feta Dip Cost per Serving: $.61

1/2 cup low-fat Greek yogurt $

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1/2 cup reduced-fat mayonnaise $

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1/4 cup crumbled feta

2 teaspoons chopped fresh dill, or 1 tsp. dried

1 teaspoon garlic powder

1/2 teaspoon white or black pepper

Dash of hot sauce, optional

4 cups assorted vegetables such as celery sticks, carrots and red pepper strips

Preparation

1. Combine yogurt, mayonnaise, feta, dill, garlic powder, pepper and hot sauce, if desired. Chill until ready to serve. Serve with vegetables for dipping

Black Bean Dip with Baby Carrots Cost per Serving: $.45

2 15.5-oz. cans black beans, rinsed and drained

1/4 cup fresh lime juice (from about 2 large limes)

2 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

Salt

1 16-oz. bag baby carrots $

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Preparation

1. Combine beans, lime juice, oil, cumin, onion powder, garlic powder and cayenne pepper in a food processor and process until smooth, scraping down sides of bowl as necessary. Transfer to a bowl and season with salt. Serve with carrots on the side for dipping

Blue-Cheese-Chive Sauce Cost per Serving: $.50

1/2 cup reduced-fat sour cream $

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1/2 cup crumbled blue cheese

1 tablespoon minced shallot

1 tablespoon thinly sliced chives

Preparation

1. In a small bowl, mix 1/2 cup reduced-fat sour cream, 1/2 cup crumbled blue cheese, 1 Tbsp. minced shallot and 1 Tbsp. thinly sliced chives, mashing slightly with a fork. Season with salt and pepper. Serve immediately or cover and chill for up to 1 day.

Cheese and Guinness Spread Cost per Serving: $.48

4 tablespoons unsalted butter

1 shallot, finely chopped

1 clove garlic, chopped

2 ounces Guinness stout

6 ounces grated sharp Cheddar $

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2 ounces cream cheese, at room temperature

1/2 teaspoon caraway seeds

1/2 teaspoon paprika

Salt and pepper

2 tablespoons chopped parsley

Assorted crackers and crudités $

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Preparation

1. In a small skillet, melt butter over medium heat. Add shallot and sauté until soft, 3 minutes. Add garlic; cook for 2 minutes longer. Transfer to a food processor and let cool.
2. Add Guinness, cheeses, caraway and paprika to food processor and blend until smooth. Season with salt and pepper. Place in a serving bowl, cover and chill for at least 4 hours. Sprinkle with parsley and serve with crackers and crudités.

Deep Fried Mashed Potato Cubes, Because This is America

These deep fried cubes of mashed potatoes are made in proper college boy fashion, by whipping up mashed potatoes and filling an ice cube tray with them. Following a multiple hour freezing session, the cubes are battered with an egg, milk and flour mixture and thrown into the deep fryer.
Once the cubes are fried up, I would bet a tooth pick and a cup of gravy would be a rather delicious dipping option. Or even getting a skewer and making a mashed potato shish kabob, drizzled in gravy.
What’s up Thanksgiving hors d’ouvres?

Ham and Cheddar Supper Waffles Cost per Serving: $.98

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

1 1/2 cups milk $

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1 large egg, lightly beaten $

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4 tablespoons unsalted butter, melted and cooled

2 ounces thinly sliced ham, chopped

1 cup shredded sharp Cheddar $

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Preparation

1. Heat waffle iron. Whisk together flour, baking powder, sugar and salt in a large mixing bowl. Stir milk, egg and butter into flour mixture until just combined. Fold in ham and cheese.
2. Mist waffle iron with nonstick cooking spray. Pour about 3/4 cup batter onto iron and spread to edges with a spatula. Cook until waffles are golden, 8 to 10 minutes. Repeat with remaining batter, misting iron with cooking spray as needed. Serve immediately.

Pineapple-Coconut Crisp Cost per serving: 75¢

2 tablespoons sugar

2 20-oz. cans pineapple chunks packed in juice, well-drained

1/4 cup old-fashioned oats

1/4 cup sweetened flaked coconut

3 tablespoons packed light brown sugar

3 tablespoons all-purpose flour

1/4 teaspoon ground ginger

3 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces

Preparation

1. 1. Preheat oven to 400ºF. Mix sugar and pineapple in a 9-inch pie plate.
2. 2. Combine oats, coconut, brown sugar, flour and ginger in a bowl. Add butter and pinch with your fingers until well combined and mixture is crumbly. Scatter topping over pineapple. Bake until fruit is bubbling and topping is golden, 35 to 40 minutes. Let cool on a wire rack. Serve warm.

Italian-Style Turkey Meat Loaf Cost per serving: $1.34

2 slices firm white sandwich bread, torn into small pieces $

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1/4 cup plus 2 Tbsp. milk

2 pounds lean (93 percent) ground turkey

1/2 cup grated Parmesan

1/4 cup finely chopped fresh parsley

2 large eggs $

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1 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

6 tablespoons ketchup $

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Preparation

1. 1. Preheat oven to 400ºF. Line a baking sheet with foil and mist with cooking spray. Mash bread together with milk in a large bowl until smooth.
2. 2. Add turkey, Parmesan, parsley, eggs, salt, onion and garlic powders, oregano and 2 Tbsp. ketchup to bowl; mix well. Form into a 9-by-5-inch loaf on baking sheet. Spread remaining ketchup on top.
3. 3. Bake until an instant-read thermometer inserted into center of meat loaf registers 165ºF, 45 to 50 minutes. Turn broiler to high and broil meat loaf to crisp exterior, 1 to 3 minutes. Let stand 10 minutes before slicing and serving

This Italian-Style Turkey Meat Loaf recipe is an affordable, lightened-up comfort food favorite. Even if you're pressed for time, don't forgo the resting time. It firms it up and makes it easier to slice. Chop up leftovers and serve in pasta with marinara sauce.

Salmon-Spinach Frittata Cost per serving: $1.08

3 tablespoons olive oil

1 onion, chopped

1 red bell pepper, seeded, thinly sliced

1 10-oz. package frozen spinach, thawed, squeezed dry

1 7.5-oz. can salmon, drained

Salt and pepper

8 large eggs, lightly beaten

Preparation

1. 1. Warm oil over medium heat in a 12-inch nonstick skillet with an ovenproof handle. Add onion and bell pepper; cook, stirring often, until softened, about 5 minutes. Add spinach and salmon; season with salt and pepper. Sauté until heated through.
2. 2. Preheat broiler to high and set an oven rack about 5 inches from heat source. Pour eggs into skillet and stir briefly to distribute vegetables and salmon. Reduce heat to medium-low and cook, sliding a spatula under frittata occasionally to loosen, until set underneath but still wet on top, about 8 minutes.
3. 3. Place skillet under broiler; cook until top is golden, 1 to 2 minutes. Slide frittata onto a platter and cut into wedges.

Get even picky eaters to happily eat their veggies with this Salmon-Spinach Frittata recipe. This frittata is great any time of day—serve it at brunch, or eat any leftovers at room temperature for lunch.