Fudge Bars with Pecan Crumble

Fudge Bars with Pecan Crumble

10 T. butter
1/2 c. sugar
1 egg yolk
1 1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped pecans, toasted
10 oz. bittersweet chocolate, chopped
1 (14 oz.) can sweetened condensed milk

Bring the butter to room temperature.  In a bowl, beat the butter, sugar and egg yolk with an electric mixer until smooth.  Add the flour, baking powder and salt and beat at low speed until thoroughly combined, about 2 minutes.  Using your hands, knead once or twice to bring the dough together.

Preheat the oven to 350 degrees if using a glass or light colored pan.  Preheat to 325 degrees if using a dark colored pan.  Butter a 9" square baking pan.  Pat three-fourths of the dough into the baking pan.  In a bowl, beat the pecans into the remaining dough.  Crumble the pecan mixture on a plate.  Refrigerate the crust and the topping for 10 minutes.

In a saucepan, combine the chocolate and condensed milk and stir over low heat until melted and very thick, about 3 minutes.  Spread the chocolate filling over the dough in the pan.  Scatter the pecan crumble over the chocolate.  Bake in the lower third of the oven for 40 - 45 minutes or until the top is golden.  Let cool completely.  Cut into bars and serve.

Ham Breakfast Braids

 Ham Breakfast Braids

4 oz. cream cheese

1/2 c. milk

8 eggs

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 T. snipped fresh chives

1 T. butter

2 (8 oz.) packages refrigerated crescent dough sheets

2 T. Dijon mustard

2 c. finely chopped ham

1 c. shredded cheddar cheese

Set the cream cheese out to soften.  Preheat the oven to 375 degrees.  Line an extra-large baking sheet with parchment paper.

Beat the cream cheese with a bowl with an electric mixer for 1 minutes.  Gradually beat in the milk until smooth.  Beat in the eggs, chives, salt and pepper.  Melt the butter in a large skillet over medium heat.  Add the egg mixture, cook, stirring until the eggs are scrambled and nearly cook through.

Unroll 1 dough sheet onto half of the prepared baking sheet with the short side of the dough closest to you.  Cut 12 horizontal slits on each of the outer two-thirds of the dough, leaving the center one-third uncut.  Spread 1 tablespoon of mustard along the center of the dough.  Top with half of the chopped ham, half of the egg mixture and half of the cheese.  Crisscross the dough flaps over the filling to form a braid shape.  Repeat with the remaining dough and fillings.

Bake until golden brown, 20 to 25 minutes.  

Bacon Horseradish Dip

 Bacon Horseradish Dip

1 c. sour cream

1/2 c. mayonnaise

3 T. prepared horseradish

1/2 tsp. garlic salt

1/4 tsp. onion powder

1/4 tsp. black pepper

1 (2.5 oz.) bag cooked real bacon pieces (reserve 1 tablespoon to put on top when serving)

Add all the ingredients to a bowl and mix well.  Cover and refrigerate for at least 30 minutes before serving.

Sprinkle the reserved bacon pieces on top before serving.

Instead of buying the precooked real bacon pieces, you can cook 8-10 slices of bacon, drained well and crumbled.

Serve with dip with potato chips, fresh cut veggies or French fries.  You can also use this to top baked potatoes.

                                                

BBQ Meatloaf

 

BBQ Meatloaf

Ingredients

• 1 1/2 lb. ground beef
• 1/2 c. dry breadcrumbs
• 1/2 c. chopped onion
• 1/3 c. barbecue sauce divided
• 1 T. prepared mustard
• 1 1/2 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 large egg

Instructions

• Preheat the oven to 350 degrees. Spray a broiler pan with cooking spray.
• Combine the beef, breadcrumbs, onion, mustard, chili powder, garlic powder, salt, pepper, egg and 1 tablespoon of the barbecue sauce in a large bowl.
• Shape the meat mixture into a 9” x 5” loaf on the broiler pan. Spread the remaining barbecue sauce over the top of the meat loaf. Bake at 350 degrees for 1 hour or until a thermometer registers 160 degrees internally. Let stand for 10 minutes. Cut into slices.

Even better if you have a Traeger to cook this!

Peppered Bacon Snack Mix

 

Peppered Bacon Snack Mix

Ingredients

• 3 c. crisp hexagon or square cereal

• 1 c. small pretzel twists

• 1/2 c. honey roasted peanuts

• 1/2 c. small cheese crackers

• 3 T. butter

• 1 T. brown sugar

• 1/8 tsp. cayenne pepper

• 1/4 tsp. chili powder

• 1 tsp. freshly ground black pepper

• 6 slices precooked packaged bacon

Instructions

1. In a 13" x 9" nonstick pan, combine cereal, pretzels, peanuts and crackers.

2. In a small saucepan, combine butter, brown sugar, cayenne and chili powder. Cook and stir over medium heat until sugar dissolves. Drizzle over cereal mixture. Stir until evenly coated.

3. Bake mixture at 350 degrees for 20 minutes, stirring every 5 minutes.

4. Place bacon on a paper towel lined plate. Sprinkle with pepper and press the pepper into the bacon. Cover with another paper towel and microwave until crisp. Cut the bacon with kitchen scissors into small pieces. Add into the cereal mixture. Stir and cool completely. Store in an airtight container in the refrigerator for up to 3 days.

Pretzel Chicken Bites

Pretzel Chicken Bites

1 pound boneless chicken breast, cut into bite-size pieces
1/4 c. flour
Salt and pepper
1 egg
1/4 c. Dijon mustard
1/4 c. honey
1 c. crushed pretzels (I used 1/2 c. plain and 1/2 c. jalapeno pretzels)

Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.
In a large bowl, season the flour with salt and pepper.  Toss the chicken in the flour mixture.  In a small bowl, whisk the egg, mustard and honey.  Dip the chicken in egg then roll in pretzels.  Bake at 425 degrees until cooked, about 15 minutes, turning once.  Serve with additional honey-mustard mixture for dipping.

You can experiment with different flavors of pretzels if you like.

You can crush the pretzels in a plastic bag using a rolling pin or give them a spin in the food processor but be careful not to over-crush them.

Denver Omelet Pie

 Denver Omelet Pie

6 eggs

1/2 tsp. onion powder

1/2 tsp. dried thyme

1/2 tsp. salt

1/8 tsp. pepper

3 c. frozen shredded hash browns potatoes, thawed

1 c. shredded Swiss cheese

1/2 c. diced fully cooked ham

1/2 c. chopped green pepper

Thaw the hashbrowns.  

In a large bowl, beat the eggs, onion powder, thyme, salt and pepper. Stir in the potatoes, cheese, ham and green pepper. Pour into a greased 9 inch pie plate. Bake at 350 degrees for 40 - 45 minutes or until a knife inserted near the center comes out clean.