Just in time for Easter Beacon Cheddar Deviled Eggs...

Bacon-Cheddar Deviled Eggs Recipe 12 hard-cooked eggs 1/2 cup mayonnaise 4 bacon strips, cooked and crumbled 2 tablespoons finely shredded cheddar cheese 1 tablespoon honey mustard 1/4 teaspoon pepper Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 2 dozen. Editor’s Note: As a substitute for honey mustard, combine 1-1/2 teaspoons Dijon mustard and 1-1/2 teaspoons honey. Source: http://cookingschoolblog.com

Cream cheese Biscuits..

Here is the recipe, which was incredibly easy to make:


8 ounces cream cheese, softened
2/3 cup butter, softened
1 1/3 cup commercial or homemade self-rising flour
Butter, softened or melted, for finishing


Pulse together the cream cheese, 2/3 cup butter, and 1 cup of flour two or three times in food processor fitted with the knife or dough blade until it comes together in a ball.  Turn the dough out onto waxed paper and divide into two rounds.  Flatten.  Wrap in waxed paper, plastic wrap, or resealable plastic bag, and refrigerate for at least 30 minutes.


When ready to bake, preheat oven to 425 degrees.


Lightly sprinkle a board or other clean surface using some of the 1/3 cup reserved flour.  Sprinkle the top lightly with flour.  With floured hands and a floured rolling pin, roll out one portion of the dough at a time to about 1/4 inch thick.  Fold the dough over to make it 1/2 inch thick.  For each biscuit, dip a 1 to 1 1/4 inch biscuit cutter into reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter.  The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.  Roll out the second portion when ready to bake.


Using a metal spatula if necessary, move the biscuits to an ungreased baking sheet, placing the biscuits 1 inch apart.  Refrigerate the biscuits for 10 to 20 minutes until cold.  Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown.  After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly.  If so, slide another packing pan underneath to add insulation and retard the browning.  Continue baking another 4 to 6 minutes until the biscuits are light golden brown.  When the biscuits are done, lightly brush the tops with butter.  Turn the biscuits out upside down on a plate to cool slightly.  Serve hot, right side up.

You are going to LOVE this..Yummy Rummy Tummy..Sorry got carried away..

Mediterranean Beef with Pasta

• 1 1/2
  pounds lean beef stew meat, cut into 1-inch pieces
• 1
  tablespoon olive oil
• 3
  medium carrots, cut into 1/2-inch slices
• 1
  medium yellow sweet pepper, seeded and cut into 1-inch pieces
• 1
  medium onion, cut into thin wedges
• 2
  cloves garlic, minced
• 1
  teaspoon dried Italian seasoning, crushed
• 1/4
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 1
  14 1/2 ounce can diced tomatoes, undrained
• 1/2
  cup lower-sodium beef broth
• 1 1/4
  cups zucchini and/or yellow summer squash halved lengthwise and cut into 1/4-inch pieces (1 medium)
• 6
  ounces dried whole grain penne pasta
• 1
  recipe Basil Gremolata

directions

1.In a large skillet cook meat, half at a time, in hot oil over medium-high heat until brown. Drain off fat. Transfer meat to a 3 1/2- or 4-quartslow cooker. Add carrots, sweet pepper, onion, garlic, Italian seasoning, salt, and black pepper. Pour tomatoes and broth over mixture in cooker.

2.Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.

3.If using low-heat setting, turn to high-heat setting. Stir in zucchini and/or yellow squash. Cover and cook for 30 minutes more. Meanwhile, cook pasta according to package directions; drain.

4.Serve meat mixture over pasta. Sprinkle with Basil Gremolata.

Basil Gremolata

Yield: about 1/3 cup

ingredients

• 2
  tablespoons finely shredded Parmesan cheese
• 2
  tablespoons snipped fresh basil
• 2
  cloves garlic, minced

directions

1.In a small bowl stir together cheese, basil, and garlic.

nutrition facts (Mediterranean Beef with Pasta)

• Servings Per Recipe 6,
 
• cal. (kcal) 371,
 
• Fat, total (g) 13,
 
• chol. (mg) 64,
 
• sat. fat (g) 5,
 
• carb. (g) 31,
 
• Monosaturated fat (g) 6,
 
• Polyunsaturated fat (g) 1,
 
• fiber (g) 5,
 
• sugar (g) 6,
 
• pro. (g) 32,
 
• vit. A (IU) 54,
 
• vit. C (mg) 1,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
 
• Niacin (mg) 6,
• Pyridoxine (Vit. B6) (mg) 1,
 
• Folate (µg) 97,
 
• Cobalamin (Vit. B12) (µg) 4,
 
• sodium (mg) 403,
• Potassium (mg) 889,
 
• calcium (mg) 81,
 
• iron (mg) 4,
 
• Mark as Free Exchange () 0,
 
• Percent Daily Values are based on a 2,000 calorie diet

Herbed Cornbread

Herbed Cornbread, Bacon, Cheese, and Wild Rice Stuffing
AKA Aunt Louann’s Stuffing
(Enough for 20-pound bird or 2 9×13 pans)

½ pound bacon, chopped into small pieces
2 cups chopped onion
1 1/2 cups chopped celery
1 box Mrs. Cubbison’s Cube Stuffing
1 box Mrs. Cubbison’s Cornbread Stuffing
1 box Mrs. Cubbison’s Classic Stuffing
2 ¼ cups butter
4 cups broth
1 cup cooked wild rice (or 1 packet of Uncle Ben’s Long Grain & Wild Ready Rice)
1 ½ cups cubed cheddar cheese (1/4” cubes)

1. Fry bacon in large saucepan until done. Use slotted spoon to remove bacon onto paper towel. Reserve drippings.
2. Saute vegetables in bacon drippings and ½ cup butter until transparent. Combine vegetables with stuffing.
3. Melt remaining butter and pour over stuffing mix. Pour broth over stuffing mix.4. Add cooked wild rice and cheddar cheese and combine carefully. Stuff in bird immediately before roasting, or cook in casserole dish according to box instructions.

Notes:

(1) You can also use 2 of the 3 stuffing mixes instead of all three; adjust butter and liquid accordingly, using the preparation instructions as a guide.

(2) If stuffing in a bird, decrease the liquid amount to 3 cups or so.

(3) You can also increase butter to as much as 3 cups; liquid should be decreased accordingly.

(4) Finally, increase the bacon to 1 pound for even larger recipes.

Tried it..loved it..so good, I normally do not like stuffing but this was yummy..try it..


Enjoy!

Apricot Chicken

A few years ago my sweet niece put together a Lawson Family Cookbook , everyone sent in their family favorite recipes and my other sweet niece sent this one in..it is so easy and soo good!!
You won't be disappointed..

6 chicken breasts (I used chicken thighs)
1 jar apricot jelly
1 pkg. Lipton onion soup mix
1 sm. Catalina dressing

Directions:
Mix last three ingredients in 13x9 pan, Add chicken and coat in sauce.  Bake at 350 degrees uncovered until chicken is cooked 20-30 minutes.  Serve over Rice
ENJOY

Halloween 7 Layer Dip

Bean Layer:

• 2 can(s) (16 oz each) lowfat refried black or pinto beans
• 1/4 cup(s) chopped cilantro
• 2 tablespoon(s) lime juice
• 1 tablespoon(s) hot Mexican chili powder
• 1 teaspoon(s) minced garlic
• 3 large plum tomatoes, sliced

Middle Layer:

• 1 1/2 cup(s) thick and chunky salsa
• 1 cup(s) (4 oz) shredded Mexican cheese blend

Guacamole Layer:

• 4  ripe Hass avocados
• 3 tablespoon(s) lime juice
• 2 tablespoon(s) minced red onion
• 2 large jalapeno chiles, seeded and minced
• 1 teaspoon(s) salt

Web:

• 1 cup(s) reduced fat sour cream
• Decoration: a clean plastic toy spider
• Serve with: blue, yellow, red corn tortilla chips

Directions

1. Make Bean Layer: Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.
2. Make Middle Layer: Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.
3. Make Guacamole Layer: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.
4. Make Web: Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips.

cupcakes to die forT

Devil’s Food Cupcakes with Cream Filling and Whipped Chocolate Ganache Frosting

Make your favorite chocolate cupcakes or prepare purchased cake mix. Let cupcakes cool.

Creme Filling

1 – 7 oz container marshmallow cream

1/2 cup softened butter

1/3 cup powder sugar

1 tablespoon water

1/4 teaspoon salt

With electric mixer beat ingredients together until fluffy. Add in a few drops of red food coloring if you like pink filling like we do!

Attach a large tip to pastry bag and fill with cream. Insert tip into cupcake and fill until cupcake slightly expands.

Ganache Frosting

12 oz semisweet chocolate chips

1 cup heavy cream (must be heavy cream — half and half will not work)

Place chocolate chips into a bowl and pour cream over the top. Heat in microwave until chips are soft.  Allow mixture to sit a minute to continue melting the chips. Stir well. Let mixture come to room temperature.  With electric mixer beat until fluffy. Fill pastry bag with large star tip and pipe onto cupcakes.

Enough frosting and filling for 12-15 cupcakes depending on your frosting and filling style.

Enjoy!

Thank you  http://www.sweetbakingsupply.com/blog/2010/07/cream-filled-chocolate-cupcakes-with-chocolate-ganache-frosting/