Meatloaf Skull

 

Meatloaf Skull

Ingredients

• 2 lbs Ground beef

• 2 Eggs whisked

• 1/2 cup Breadcrumbs

• 1 tsp Dried oregano

• 2 tsp Garlic powder

• 1 tsp Salt

• 1/4 Onion

• 6 oz bacon

• 1/2 cup Ketchup

• 1/4 cup Brown sugar

• 2-3 tsp Hot sauce

• 8 slices Provolone cheese

Instructions

1. Preheat oven to 400 degrees.

2. Combine ground beef with eggs, breadcrumbs, and seasonings (oregano, garlic powder, and salt). Careful not to overwork the mixture, stir only until combined.

3. On a cookie sheet lined with foil, shape the meatloaf mixture into a skull shape. Dice onion to form teeth and eyes. Place onions on the meatloaf then wrap the other sections of the skull with bacon.

4. Whisk together the ketchup, brown sugar, and hot sauce. Brush half of the mixture onto the meatloaf.

5. Bake until the bacon has rendered, approximately 45 minutes to an hour. Brush with remaining ketchup glaze. Cover the bacon with the slices of provolone and baked until slightly melted, roughly 10-15 minutes.

Bacon Peanut Popcorn Balls

Bacon Peanut Popcorn Balls

2 T. butter
3 c. miniature marshmallows
6 c. popped popcorn
3 T. real bacon bits
6 T. chopped salted dry-roasted peanuts

Melt butter in a Dutch oven over low heat.  Add marshmallows; cook until melted.  Remove from heat.  Stir in popcorn, bacon bits and peanuts.  Form into 2 inch balls.

Corn Chowder with Jalapenos

Corn Chowder with Jalapenos

3 1/2 c. frozen corn
4 c. chicken or vegetable stock
1 T. olive oil
2 T. butter
1 lb. Yukon Gold potatoes
1 onion
1 rib celery
2 jalapeno peppers
2 Fresno peppers
3 garlic cloves
1 tsp. ground cumin
4 oz. cream cheese

Cut the cream cheese into 1" pieces and bring to room temperature.  Wash the potatoes and cut into 1" cubes.  Finely chop the onion and celery.  Seed and devein the jalapeno and Fresno peppers and finely chop.  Remove the skin from the garlic cloves and finely chop.
In a soup pot, heat the olive oil then add the butter.  Add the potatoes, onion, celery, peppers, garlic and cumin.  Reduce the heat to medium, partially cover, and cook until the vegetables soften, about 12 minutes.
Add the corn and the stock to the pot.  Bring to a boil, reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes.  Stir in the cream cheese until melted.  Season with salt and pepper then serve.

If you want to make this even more delicious, cut fresh corn off the cob to use in place of the frozen corn then place the corn cobs into the broth while it simmers.

Pumpkin Cheesecake Bars

 Pumpkin Cheesecake Bars

1 pouch (17.5 oz.) oatmeal cookie mix

1/2 c. crushed gingersnap cookies

1/2 c. finely chopped pecans

1/2 c. cold butter

2 pkg. (8 oz.) cream cheese, at room temperature

1 c. sugar

1 c. canned pumpkin

2 T. flour

1 T. pumpkin pie spice

2 T. whipping cream

2 eggs

Preheat oven to 350 degrees.

Grind the cookies then the pecans in a food processor until finely chopped.

In a large bowl, stir together cookie mix, crushed cookies and pecans. Cut in the butter, using a pastry blender, until the mixture is crumbly. Reserve 1 cup of the mixture for topping. Press the remaining mixture in the bottom of an ungreased 13" x 9" pan. Bake for 10 minutes. Cool for 10 minutes.

Meanwhile, in a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the pumpkin, flour, pumpkin pie spice, whipping cream and eggs. Beat until well blended. Pour over the warm cookie base. Sprinkle with the reserved topping.

Bake at 350 degrees for 35 to 40 minutes or until the center is set. Cool then refrigerate at least 2 hours before serving.

Potato Corn Chowder

 

Potato Corn Chowder

Ingredients

• 1 T. butter

• 1 onion diced

• 1 clove garlic minced

• 1 c. whole milk

• 4 c. chicken broth

• 3 potatoes rinsed, peeled and cubed into 1/2" chunks

• 2 c. corn fresh or frozen

• 1 tsp. salt

• 1/2 tsp. freshly ground pepper

• 1/4 tsp. cayenne pepper

• Real bacon bits

• Shredded cheddar cheese

Instructions

1. Add the butter to a large Dutch oven and melt over medium-low heat. Add the onion and a pinch of salt and cook for 5 minutes until tender. Add the garlic and the corn and cook for 3 more minutes.

2. Sprinkle in 1 tablespoon flour and stir. Add the chicken broth and the milk. Turn the heat up to medium-high and add the potatoes. Season with salt, pepper and cayenne. Simmer for 25 minutes or until the potatoes are tender.

3. Ladle into bowls and top with shredded cheese and bacon bits.

Maple-mustard Cocktail Sausages

Maple-mustard Cocktail Sausages
1/4 c. pure maple syrup
2 T. stone-ground mustard
1 tsp. cider vinegar
1 tsp. black pepper
1 pkg. cocktail sausages (14 oz.)

Whisk together maple syrup, mustard, vinegar and pepper in a medium bowl.  Add the sausages and toss until coated.  Transfer to a slow cooker for 2 hours or until thoroughly heated.

Homemade Danish Rolls

• 2 sheets Puff Pastry
• 8 oz. cream cheese
• 1/2 c. sugar
• 1 egg yolk
• 1/2 tsp. vanilla
• 1/2 tsp. almond extract
• 1/3 c. jam
• 1 c. powdered sugar
• 2 T. milk
• 1/2 tsp. almond extract
• 1/4 c. toasted almonds
• 
  
• Thaw the puff pastry in the refrigerator overnight.  Set out the cream cheese for about an hour to come to room temperature.

Preheat the oven to 400 degrees.  Line 2 baking sheets with parchment paper.

Unfold and lay out the thawed puff pastry sheets on a lightly floured surface.  Cut each sheet into six equal parts by cutting into thirds; then in half; set on the parchment lined baking sheets.

In a mixing bowl, mix cream cheese, sugar, egg yolk, vanilla and almond extract.  Mix until smooth.

Spread 1 heaping tablespoon of the cream cheese mixture on each puff pastry square.  Spread one heaping teaspoon of jam on top of cream cheese on each pastry piece.

Bake for 15-17 minutes or until lightly browned.

Meanwhile, make the glaze by whisking powdered sugar, milk and almond extract until smooth.

Remove the baked danishes from the oven and allow to cool for 10-15 minutes.  Then lightly glaze each danish and sprinkle with toasted almonds.

Make sure to use jam and not jelly.  Jelly will spread out too much.  Some of my favorites are raspberry, cherry and apricot.  Apple butter is also delicious.