Burgers with Red, White & Blue Special Sauce, Bacon, Lettuce, Tomato & Onion

Burgers with Red, White & Blue Special Sauce, Bacon, Lettuce, Tomato & Onion
"My husband, John, makes a spritzer called the Red, White and Blue— and this is my burger version! Sure it’s great for the Fourth, but it’s equally tasty all season long."

RACHAEL RAY EVERY DAYJUN 27, 2017
Makes 4 SERVINGS

Ingredients

1 cup crumbled smoked blue cheese (I like Oscar’s Smoke House, oscarsadk smokehouse.com) or other blue cheese
1 cup sour cream
1/3 cup ketchup
1/4 cup pickle relish (I like Wickles)
2 lbs. 80% lean ground beef
2 tbsp. Worcestershire sauce
3 tbsp. grated onion
Kosher salt and coarsely ground black pepper
12 slices smoky bacon
1 tbsp. canola or olive oil
4 sesame-seed hamburger buns, lightly toasted
Little gem lettuce leaves
Sliced beefsteak tomato
Thinly sliced red onion

Preparation

1. Preheat the oven to 375°. Heat a cast-iron skillet or griddle over medium-high.    

2. For the Red, White & Blue Special Sauce, in a small bowl, mix the blue cheese, sour cream, ketchup and relish.

3. In a medium bowl, mix the beef, Worcestershire and grated onion; season with kosher salt and black pepper. Form into 4 patties (thinner in the centers for even cooking).

4. On a slotted broiler pan or a rack set in a baking sheet, arrange the bacon in a single layer. Bake until crispy, about 18 minutes.

5. Add the oil, one turn of the pan, to the cast-iron skillet. Add the patties and cook, turning occasionally, about 10 minutes.

6. Place the patties on the bun bottoms. Add bacon, lettuce, tomato and onion. Slather the bun tops with Red, White & Blue Special Sauce; set on burgers.

Steak & Migas Tacos

Steak & Migas Tacos
There are many styles of migas. I prefer the Tex-Mex variety I get in Austin. This is a short-cut made with corn tortilla chips and scrambled eggs.
RACHAEL RAY EVERY DAY JUN 27, 2017


Recipe by Rachael Ray

4 SERVINGS

Ingredients

Creamy Green Salsa

6 jalapeños, stemmed
2 fat cloves garlic
1/2 tsp. ground cumin
Salt
1/4 cup canola or olive oil

2 tbsp. canola or olive oil
1/2 lb. very thinly sliced boneless ribeye (ask your butcher to cut it for you)
Salt and pepper
1 tbsp.each Worcestershire sauce and tamari
1 tsp. (about 1/3 palmful) granulated garlic
1 lime, juiced (about 2 tbsp.)
12 small (5- to 6-inch) soft corn tortillas
1 cup coarsely crushed corn tortilla chips
2 tomatoes on the vine or plum tomatoes, seeded and chopped
1/2 onion, chopped
1 jalapeño, chopped
8 large eggs, beaten
1/3 cup (a handful) fresh cilantro or parsley leaves, chopped
Preparation

1. In a small saucepan, cover the jalapeños with water. Bring to a boil, reduce the heat to medium and cook until very tender, about 15 minutes; drain. Transfer to a blender; add the garlic cloves and cumin and season with salt. With the machine running, stream in the oil and blend to form a very creamy, smooth salsa.  

2. Meanwhile, heat a large cast-iron skillet over medium-high. Add 1 tbsp. oil, one turn of the pan. Add the ribeye; season with salt and pepper. Add the Worcestershire, tamari and granulated garlic. Cook, tossing often, until just browned, 1 to 2 minutes. Coarsely chop the meat; douse with the lime juice.

3. In a large nonstick skillet over medium-high heat or directly over the open flame on a gas stovetop, cook the tortillas, turning occasionally, until charred in spots, about 2 minutes. Add the remaining 1 tbsp. oil to the skillet, one turn of the pan. Add the chips, tomatoes, onion and jalapeño; cook, stirring often, until the onion softens, 1 to 2 minutes. Add the eggs; scramble until just set, 2 to 3 minutes. Remove from the heat; mix in the cilantro.

4. Slather the tortillas with the green salsa, top with the beef, then the eggs.

 Note: Serve these steak and egg tacos for BLD (breakfast, lunch or dinner)!

Shredded Chicken Tacos with Pico de Gallo

Shredded Chicken Tacos with Pico de Gallo
RACHAEL RAY EVERY DAYJUN 27, 2017

4  SERVINGS

Ingredients

Pico de Gallo

1/2 small white or red onion, finely chopped
1 jalapeño or Serrano chile, seeded and finely chopped
1 lime, juiced (about 2 tbsp.)
1 clove garlic, finely chopped
Salt
4 plum tomatoes or 3 tomatoes on the vine, seeded and chopped
1/4 cup (a small handful) fresh cilantro leaves, chopped
Cayenne pepper sauce (I like Frank's RedHot), to taste
Shredded Chicken & Tacos

2 tbsp. canola or olive oil
1 onion, chopped
2 jalapeños, seeded and finely chopped
2 large cloves garlic, chopped
2 tomatoes on the vine, seeded and chopped
About 1/2 cup chicken stock or water
1 small rotisserie chicken, meat shredded, skin and bones discarded
About 1/2 cup whole milk or Mexican crema
About 1 tbsp. Worcestershire sauce
1 tsp. (about 1/3 palmful) smoked paprika
1 tsp. (about 1/3 palmful) ground cumin
Salt and pepper
12-16 small (5- to 6-inch) soft corn tortillas or 8 large hard taco shells
1 package (8 oz.) shredded cheddar, Mexican cheese blend or Monterey jack
Chopped little gem or iceberg lettuce

Preparation

1. In a medium bowl, mix the onion, jalapeño, lime juice and garlic for the pico de gallo; season with salt and let stand a few minutes. Stir in the tomatoes and cilantro and season with the pepper sauce.

2. For the tacos, in a large skillet, heat the oil, two turns of the pan, over medium high and cook the onion, jalapeños and garlic, stirring often, until they soften, 7 to 8 minutes. Add the tomatoes; stir a minute or two. Add the stock, then the chicken. Add the milk, Worcestershire, smoked paprika and cumin; season with salt and pepper and cook, stirring often, until the chicken is heated through and finely shredded, about 3 minutes.

3. In a large, dry skillet over high heat or directly over the open flame on a gas stovetop, cook the soft tortillas, turning occasionally, until charred in spots, about 2 minutes. Top with the cheese. If using taco shells, preheat the oven to 350°. Place the shells on a baking sheet. Divide the cheese among the shells; bake until toasted and the cheese melts, 3 to 4 minutes. Fill the tortillas or tacos with the chicken, lettuce and pico.

Best Chicken

Found http://tasteerecipe.com/2016/08/22/best-freakin-chicken-recipe-ever/2/
I know this recipe seems impossible from the very beginning… Only 2 ingredients? Just one minute of prep time? Juicy AND crispy? It’s gotta be a hoax… But it really isn’t! Give this one a try and you will understand!

Ingredients

1 large whole Tyson chicken (about 4 1/2 pounds), deboned (ask the butcher to do it for you)
1 teaspoon Morton kosher salt

 
Instructions

Salt the Tyson chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.

Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, about 3 inches from the heat, to brown and crisp the skin, about 10 minutes, rotating the pan a few times for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes.

Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.

Garlic Knots

Garlic Knots
Make the freshest garlic knots and top them with Pecorino and parsley.

FRANK PINELLO
MAR 14 2016, 10:31AM


Ingredients

pizza dough
10 large cloves of garlic (about 3 tablespoons), grated on a microplane
1/4 cup olive oil
1/2 cup Pecorino cheese, grated on a microplane
1/4 cup roughly chopped parsley

Directions

1. Preheat your oven to 400 degrees F. Stretch out the dough to the size of a 1/2 sheet tray (18 by 13 inches).

2. Use a pizza cutter to cut the dough into 1-inch strips, then cut those strips in half width-wise one more time.

3. Roll each strip up into a knot (either by actually rolling the dough and tucking the "tail" in, or by tying into a knot - dealer's choice). Place the rolled knots on two baking sheets lined with parchment paper, cover lightly with plastic wrap, and let proof for 15 minutes at room temperature.

4. Bake your knots for 12-15 minutes or so, until lightly golden. While they bake, mix together your olive oil and garlic in a large bowl. When the knots are done and still hot, toss them in the olive oil and garlic, adding a little more olive oil if needed. Garnish with a sprinkle of grated Pecorino and chopped parsley. Serve warm.

Cheesy Artichoke Dip

Cheesy Artichoke Dip
Packed with parmesan, mozzarella, and cream cheese, this dip ain't fucking around.

KELLY FIELDS
NOV 17 2016, 6:13PM

Servings: 8-10
Prep: 10 minutes

Ingredients

16 ounces cream cheese, at room temperature
2 cups mayonnaise
2 cups grated mozzarella cheese
2 cups grated parmesan cheese
2 teaspoons hot sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
6 scallions, finely chopped
2 garlic cloves, minced
1 (28-ounce) can artichoke hearts, drained and halved
crusty bread or crackers, for serving

Directions

1. Heat oven to 350°F|180°C.

2. In a medium bowl, combine the cream cheese and mayo until smooth. Add in half of each of the cheeses, the hot sauce, pepper, salt, scallions, garlic, and artichoke hearts and mix until well combined. Scoop into ramekins or into 1 large 8-inch-by-8-inch casserole dish and top with the remaining cheeses. Cook until golden brown, about 1 hour. Serve with crusty bread or crackers.

Burgers, Burgers, Burgers

For the cheddar mayo:

2 large egg yolks

1 1/2 tablespoons apple cider vinegar

1 cup vegetable oil

1/2 cup finely grated aged white cheddar, such as Cabot Clothbound

1 teaspoon hot Chinese mustard powder (mixed with water)

Now, make the cheddar mayo: In a blender or mini food processor, combine the egg yolks with the cider vinegar and mustard powder and puree until smooth. With the machine on, add the oil a few drops at a time until the mayonnaise starts to thicken, then add the remaining oil in a very thin stream until the sauce is emulsified. Add the cheese and puree until smooth. Season the mayonnaise with salt and pepper and scrape into a bowl. Refrigerate until chilled, about 30 minutes.

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Servings: 10-12 Burgers
Prep: 10 minutes
Total: 20 minutes

Ingredients

5 lbs. beef chuck or 5 lbs fresh ground beef from a butcher
kosher salt and black pepper, freshly ground
10-12 slices American cheese
2 tablespoons water
10-12 hamburger buns (egg with sesame or brioche)
tub butter, softened
1 head iceberg lettuce
2 hot house tomatoes, thinly sliced
dill pickles, thinly sliced
1 red onion, thinly sliced
ketchup and mustard, to taste



Directions

1. Place cast-iron skillet over medium heat for 10 minutes before cooking patties.

2. Cut and grind meat.

3. Roll out 7 oz. burger balls and pat them into flat, thick patties, about 1 inch thick.

4. Season patties with kosher salt and freshly ground black pepper, and place in cast iron pan (with no oil). The fat will render out and you will have a juicier burger from the natural fat still inside the patty. Cook for 4 minutes on one side, then flip.

5. Add the cheese and pour water into the pan, covering it immediately so that the burgers can steam. Take the lid off after 45 seconds. The cheese should be fully melted.

6. Butter your buns, and place them in another pan so they get nice and awesome.

7. On your toasty buns, add cheesy beef patties, iceberg lettuce, tomato, red onion, and pickles, and squeeze some ketchup and mustard on top.

8. Serve with chips, salad, more pickles or hot peppers, and just eat the fucking burger.

From How-To: Make the Perfect Cheeseburger


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Patty Melt
Move over hamburger, the hand-cut patty melt has won us over.


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CHRIS KRONNER
OCT 20 2016, 7:59AM

Photo by Farideh Sadeghin

Servings: 4

Prep: 20 minutes

Total: 45 minutes

Ingredients

for the béchamel:

1 tablespoons unsalted butter

3/4 tablespoons all-purpose flour

3/4 cup milk

¼ cup cream

1 bay leaf

dash of red wine vinegar

kosher salt and freshly ground black pepper, to taste

pinch of nutmeg

for the onions:

3 tablespoons unsalted butter

1 onion, sliced

kosher salt to taste


for the burger:

20 ounces Dry aged, grass fed steak, sirloin, NY Strip, or Ribeye or 20 ounces ground beef, preferably 25% fat

kosher salt, to taste

8 slices sourdough rye loaf bread

4 tablespoons unsalted butter, at room temperature

4 tablespoons Chinese hot or Coleman's English mustard

¾ cup grated mixed milk or sharp white cheddar cheese

Directions

1. Set steaks aside in the freezer to firm up for chopping (if hand cutting your own burger).

2. Make the béchamel: In a small pot over medium heat, melt butter, whisk in flour, and cook, whisking, until golden brown. Stir in milk and cream and keep whisking until it boils and starts to thicken. Add the bay leaf and cook for 4 to 5 minutes longer.

3. Take pot off the heat, stir in a dash of vinegar and a pinch each of salt, pepper, and nutmeg and pour into a bowl to cool.

4. Caramelize the onions: Set a frying pan over medium heat and add the butter to melt. Add the onions, reduce the heat to medium-low, and cook, stirring occasionally, until the onions turn golden brown, 30 to 45 minutes. Season with salt.

5. Remove the steak from freezer (it should be firm but not frozen). Slice into 1/8-inch cubes.

6. Press the patties: Divide the beef into four 5-ounce balls and press with your hands into ¼- to ½-inch-thick patties, ideally using a 3 1/2-inch ring mold or tart mold. Just before you're ready to cook, season each patty on both sides with salt.

7. Put it all together: Preheat the broiler. Butter the bread slices and place buttered side down on a baking sheet. Spread mustard on the unbuttered sides and top four of the slices with grated cheese. Put baking sheet under the broiler until the cheese melts, about 3 minutes if the broiler is hot. Make sure there is even coverage of cheese so exposed bread edges don't burn.


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SANDWICH
Nacho-Fried Chicken Burger
Guys, not only is this fried chicken, but the batter includes tortillas. And it's on a brioche bun. You're welcome.

FEDTEGREVEN BISTROBODEGA
MAR 11 2017, 2:00PM

Servings: 4
Prep: 20 minutes
Total:24 hours

Ingredients

for the chicken:
4 boneless, skinless chicken thighs
3 teaspoons|15 grams granulated sugar
3 teaspoons|6 grams kosher salt
1 ½ teaspoons|9 grams garlic powder
1 ½ teaspoons|6 grams ground ginger
canola oil, for frying

for the white barbecue sauce:
6 tablespoons|100 grams creme fraiche
6 tablespoons|100 grams mayonnaise
2 teaspoons|11 grams Dijon mustard
1 ½ tablespoons freshly grated horseradish
1 garlic clove, minced
lemon juice, to taste
kosher salt and freshly ground black pepper, to taste
liquid smoke (optional)

for the batter:
3 cups|400 grams wheat flour
3 teaspoons|11 grams chili powder
2 teaspoons|10 grams baking powder
2 teaspoons|10 grams kosher salt
¾ cup|200 ml lager beer
¾ cup|200 ml wheat beer
1 lemon, juiced

for the nacho coating:
2/3 cup|100 grams all-purpose flour
3 ounces|85 grams crushed homemade or store-bought corn tortillas
5 tablespoons|50 grams cornstarch

for the sandwich:
4 brioche buns, halved and toasted
2 ounces|50 grams cornichons, minced
1 red onion, minced
pea shoots

Directions

1. Marinate the chicken: In a medium bowl, mix the sugar, salt, garlic, and ginger. Add the chicken and toss to combine. Transfer to a ziplock bag and refrigerate 24 hours.

2. Make the barbecue sauce: In a medium bowl, mix together the creme fraiche, mayonnaise, mustard, horseradish, and garlic. Season with lemon juice, salt, and pepper, and add in any liquid smoke (if using). Refrigerate until ready to use.
3. Make the batter: The next day, in a large bowl, mix the flour, chili powder, baking powder, and salt. Whisk in the beers and ½ cup water until smooth and set aside.

4. Prepare the nacho coating: In a medium bowl, combine the flour, tortillas, and cornstarch and set aside.

5. Heat 3-inches of oil in a large saucepan until a deep-fry thermometer reaches 375°F|190°C. Dip the chicken in the batter, taking care to coat it evenly, then coat it with the nacho mixture. Fry the chicken until golden and a thermometer inserted into the thickest part of the chicken reads 165°F|74°C, about 6 minutes. Transfer the chicken to a paper towel-lined plate and cool slightly.

6. To assemble your sandwich, spread some barbecue sauce on the bottom of each bun. Top with some of the onion and cornichons, the pea shoots, and a piece of chicken. Top with the other half of the bun, eat and be happy.

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Sugar-Free Chocolate Pecan Pie

Sugar-Free Chocolate Pecan Pie
 Prep Time 15 minutes
 Cook Time 50 minutes
 Total Time 1 hour 5 minutes
 Servings 12
 Calories 354 kcal
 Author Brenda Bennett | Sugar-Free Mom

Ingredients
1 prepared Chocolate Pie Crust or crust of choice
Filling
3 eggs
1-1/4 cup Swerve divided
1/2 cup butter softened, unsalted
1 tablespoon maple syrup
1 tablespoon black strap molasses
1/2 cup heavy cream
1 teaspoon arrowroot powder
1 teaspoon vanilla extract
1/2 teaspoon vanilla liquid stevia
1/4 teaspoon salt
1/2 cup sugar free chocolate chips like Lily's brand
1 cup pecans chopped
1/2 cup pecans halves

Instructions

Preheat oven to 350 degrees.
In a stand mixer add the eggs and 1/4 cup Swerve and blend on high until smooth. Set aside.
Melt the butter in a sauce pan over medium heat and add the rest of the swerve, maple syrup and molasses. Stir constantly until melted and combined.
Whisk in the cream and arrowroot and bring to a boil.
Continue to stir and simmer for 3-4 minutes until it starts to thicken.
Turn off the heat and add the vanilla extract, stevia, salt and chocolate chips.
Stir until chocolate chips are all incorporated and melted, no lumps.
Slowly add in some of the chocolate into the egg mixture to temper it and stir well.
Add the rest of the egg mixture into the chocolate mixture.
Stir in the 1 cup of chopped pecans and pour into prepared crust.
Top with remaining pecan halves to decorate top.
Cover the edges of the crust with aluminium foil and bake 50-55 minutes or until the center comes out clean with a skewer.
Cool 2 hours then refrigerate.
Warm individual pieces for 30 seconds in microwave or reheat pie in oven at 325 degrees for about 15-20 minutes.

Nutrition Facts
Sugar-Free Chocolate Pecan Pie
Amount Per Serving (1 g)
Calories 354 Calories from Fat 316
% Daily Value*
Total Fat 35.1g 54%
Saturated Fat 10.6g 53%
Cholesterol 79mg 26%
Sodium 69mg 3%
Total Carbohydrates 11.8g 4%
Dietary Fiber 4.3g 17%
Sugars 2g
Protein 5.5g 11%
* Percent Daily Values are based on a 2000 calorie diet.

Crock Pot Sugar-Free Pumpkin Pie Bars

Crock Pot Sugar-Free Pumpkin Pie Bars
 Prep Time 15 minutes
 Cook Time 3 hours
 Total Time 3 hours 15 minutes
 Servings 16
 Calories 151 kcal
 Author Brenda Bennett | Sugar-Free Mom

Ingredients
Crust
3/4 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
1/2 cup raw unsalted sunflower seeds or sunflower seed flour
1/4 teaspoon salt
1/4 cup Swerve
4 tablespoons butter softened
Filling
1 29 ounce can pumpkin puree
1 cup heavy cream
6 eggs
1/2 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon liquid stevia
1 teaspoon pure stevia extract
Optional: 1/2 cup sugar-free chocolate chips such as the brand Lily's

Instructions

Place all ingredients for the crust in a food processor and process until fine crumbs.
Grease the bottom of a crock pot or slow cooker.
Press the crust mixture onto the bottom of the crock pot as even;y as possible.
Add the filling ingredients to a stand mixer and blend until combined well.
Stir in or top filling with optional chocolate chips if desired.
Pour mixture onto the crust.
Cover and cook on low 3 hours.
Uncover and let it cool 30 minutes then refrigerate the entire crock pot for at least 3 hours.
Slice and serve!

Recipe Notes
Weight Watchers Points Plus: 4*
Nutrition Facts
Crock Pot Sugar-Free Pumpkin Pie Bars
Amount Per Serving (1 g)
Calories 151 Calories from Fat 112
% Daily Value*
Total Fat 12.4g 19%
Saturated Fat 5.4g 27%
Cholesterol 85mg 28%
Sodium 155mg 6%
Total Carbohydrates 6.2g 2%
Dietary Fiber 3.4g 14%
Sugars 1.8g
Protein 5.4g 11%
* Percent Daily Values are based on a 2000 calorie diet.

Healthier Homemade Tomato Ketchup

Healthier Homemade Tomato Ketchup
 Prep Time 5 minutes
 Cook Time 20 minutes
 Total Time 25 minutes
 Servings 60
 Calories 13 kcal
 Author Brenda Bennett | Sugar Free Mom

Ingredients
28 ounce can tomato puree
12 ounce can tomato paste
1 tbsp olive oil
2 garlic cloves minced
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1 tbsp. dried minced onion
1/2 teaspoon ground cloves
1/2 teaspoon oregano
1 teaspoon salt
1/4 cup Swerve sweetener or another sugar free sweetener of choice

Instructions

Add all ingredients to a blender and pulse until desired consistency.
Taste and adjust spices and sweetener if needed.
Store in airtight containers in the fridge.
For Stove Top cooking:
Heat oil and saute garlic until fragrant.
Add 1 cup chopped onion and cook until softened.
Pour in vinegars, sweetener of choice and salt.
Bring to a boil.
Add tomato puree and paste.
Bring to a boil.
Add in cloves and oregano.
Cook until reduced and sauce thickens about 15-20 minutes.
Pour into blender and blend until smooth.
Pour into Ketchup Bottle or Mason Jars.
Refrigerate. Makes 30 ounces. 1 ounce has 2 tbsp.

Recipe Notes

Net Carbs: 2.3g

Nutrition Facts Healthier Homemade Tomato Ketchup
Amount Per Serving (1 g)
Calories 13 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 42mg 2%
Total Carbohydrates 2.5g 1%
Dietary Fiber 0.2g 1%
Sugars 0.7g
Protein 0.4g 1%
* Percent Daily Values are based on a 2000 calorie diet.

Mini French Onion Monkey Breads

Found https://www.pillsbury.com/recipes/mini-french-onion-monkey-breads/083b8b93-c927-4bad-9176-f4416d867c08

Ingredients

2 tablespoons butter
2 cups thinly sliced onions
2 cloves garlic, finely chopped
1/4 cup beef flavored broth (from 32-oz carton)
1/4 teaspoon salt
1 teaspoon chopped fresh thyme leaves
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
1 cup shredded Gruyère cheese (4 oz)

Steps
1 Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.

2 In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onions, garlic, broth and salt in butter 8 to 10 minutes, stirring occasionally, until onions are golden brown and most of the liquid is absorbed. Stir in thyme.

3 Meanwhile, separate dough into 8 biscuits; cut each biscuit into 4 pieces. Place 4 pieces in each muffin cup, pointed ends up. Spoon 1 tablespoon onion mixture in center of each cup. Sprinkle each with 2 tablespoons cheese.

4 Bake 18 to 22 minutes or until golden brown and biscuits are no longer doughy in center.

Spaghetti Stuffed Meatball

Found here http://cooktopcove.com/2016/02/26/spaghetti-stuffed-giant-meatball-a-recipe-your-family-will-die-for/

Preparation Time: 15 mins
Total Time: 1 hour, 35 mins
Serves: 4-6

Ingredients
3 pounds ground beef
1/4 box spaghetti
1 jar marinara
1 cup plain breadcrumbs
4 eggs
8 cloves garlic, minced
1 cup powdered parmesan cheese
1/4 cream
1/2 bunch fresh basil chopped
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper

Directions
1. In a large bowl, add in ground beef, breadcrumbs, eggs, garlic, parmesan, cream, 1/2 teaspoon oregano, salt, and pepper. Mix thoroughly and set aside.
2. Blanch pasta according to label instructions then toss with 1/2 jar marinara and remaining oregano.
3. Lay a piece of plastic wrap down on the counter and spread out into a circle 1/3 inch thick.
4. Add about 1 cup of pasta into the center then carefully lift all for corners of the plastic wrap to the center creating a ball.
5. Carefully shape into a ball then gently place in baking dish.
6. Bake at 400°F for 30-45 minutes.
7. Top with marinara sauce and garnish with basil.
Pro tip: When making the meatball, be sure to leave the sides somewhat thick, otherwise, the meatball may fall apart.

When you slice into it, you'll reveal perfectly-cooked pasta that's just begging to be devoured.

Cookies To Bake

http://www.pillsbury.com/recipes/magic-marshmallow-crescent-puffs/291cfc34-4b0c-4338-8797-597804aadda1

http://www.food.com/slideshow/homemade-gifts-for-the-holidays-150

http://www.pillsbury.com/holidays-celebrations/christmas/cant-miss-christmas-cookies

http://www.pillsbury.com/everyday-eats/desserts/the-best-cookie-stuffed-treats

http://food52.com/blog/11884-10-cookies-to-move-to-the-top-of-your-list

http://www.parents.com/recipe/cookies/lemon-slices/

http://www.epicurious.com/recipes/food/printerfriendly/Chocolate-Chip-and-Peppermint-Crunch-Crackles-107523?

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from WCAX-TV

Chocolate Buttersweets (24 to 30 cookies)

Part 1: ½ cup butter, ½ cup conf. sugar, 1 tsp. vanilla 1-1 ¼ cup flour,

Part 2: Creamy Filling…3oz cream cheese, 1 cup conf. flour, 2 tb flour, 1 tsp. vanilla,

Part 3: Chocolate Frosting…1/2 chocolate chips, 2 tb butter, 2 tb water, ½ conf. sugar

Cream the butter….add sugar and vanilla…cream well…Gradually add flour…shape by teaspoons into ball…Place on cookie sheet…Press hole in center of cookies….bake at 375 for 12 to 15 minutes.

Filling: soften cream cheese, blend in sugar…flour and vanilla…cream well…

Frosting: melt chocolate bits and butter…with water over low heat stirring…add sugar….beat smooth.

Pour over filling and cookies….you can add NUTS if you like.

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http://www.parents.com/recipes/printRecipe.jsp?recipeId=R103161&adCategory=&format=fullpage&catref=fmc2

http://www.parents.com/recipe/cookies/traffic-jams/

Traffic Jams

Yield: about 3 dozen cookies
Prep 45 mins
Chill 1 hr
Bake 350°F 8 mins to 10 mins

Ingredients
 1 3/4 cups  all-purpose flour
 1 teaspoon  baking powder
 1/4 teaspoon  salt
 3/4 cup  butter, softened
 1/2 cup  peanut butter or 1/4 cup butter, softened
 1/2 cup  granulated or packed light brown sugar
 1 large egg
 1/2 teaspoon  vanilla extract
 1/2 cup  apple jelly
 Green and yellow food coloring
 1/4 cup  strawberry jelly

Make It
1. Line three cookie sheets with parchment paper; set aside.

2. Combine flour, baking powder, and salt in a medium bowl. Beat butter, peanut butter, and sugar in a medium bowl with an electric mixer until light and fluffy, about 3 minutes. Add egg and beat until blended. Beat in vanilla extract until smooth, scraping down the sides. Gradually add in flour mixture. Cover and chill dough for 1 hour or until easy to handle.

3. Preheat the oven to 350 degree F. Shape dough into 3-inch logs. Place logs about 2 inches apart on the prepared cookie sheets. Flatten to 1-inch wide rectangles. Use the handle of a wooden spoon to make three indentations in dough to look like a traffic light. Bake cookies for 4 minutes, remove from oven, and re-press indentations. Bake another 4 to 6 minutes, until edges of cookies are golden and just firm. Transfer to a wire rack and cool completely.

4. Divide apple jelly between two small bowls and tint each with a different food coloring. Fill cookie indentations with jelly using a small spoon or, for a neater look, pipe them in using resealable plastic bags. Spoon the three colors of jelly into separate resealable bags. Snip a very small corner from each bag and pipe a dot of jelly into each indentation on the cookies in this order: green, yellow, red, with red at the top.

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Maple Sugar Buttons

Yield: about 36 cookies
Prep 45 mins
Chill 1 hr
Bake 350°F 10 mins to 12 mins
Rated : Not yet ratedRate and Comment
Ingredients
 2 2/3 cups  all-purpose flour
 1/2 teaspoon  baking soda
 1/4 teaspoon  salt
 1/2 cup  (1 stick) unsalted butter, softened
 1/4 cup  maple syrup
 2/3 cup  lightly packed dark-brown sugar
 1 large egg
 36 colorful licorice laces (sold at candy stores)
Make It
1. Combine the flour, baking soda, and salt in a medium bowl. In the bowl of an electric mixer, beat butter, maple syrup, and brown sugar on high until light and fluffy, about 3 minutes. Blend in the egg. Gradually add the flour mixture, beating well between each addition.

2. Divide the dough in half and flatten into two disks. Wrap in wax paper and refrigerate until firm, about 1 hour.

3. Preheat oven to 350 degree F. Line 3 cookie sheets with parchment paper. On a floured work surface, roll out one disk until it's about 1/4 inch thick. Use a 1-1/2-inch-diameter glass or round cookie cutter to cut out as many circles from the dough as possible. Transfer the circles to cookie sheets, about 1 inch apart. Press a smaller glass or cookie cutter partway into the dough to create the button's rim. Use a straw or a toothpick to make the four holes in the center of each cookie.

4. Bake until golden, 10 to 12 minutes. Transfer to a wire rack and let cool completely. When ready to serve, thread licorice through buttonholes.

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http://www.parents.com/recipe/cookies/hot-chocolate-shortbread/

Hot-Chocolate Shortbread
Yield: 32 cookies
Prep 25 mins
Bake 350°F 30 mins to 35 mins
Rated : Not yet ratedRate and Comment
Ingredients
 Vegetable-oil cooking spray
 2 cups  all-purpose flour
 1/3 cup  instant hot-cocoa powder
 1/4 teaspoon  salt
 12 tablespoons  butter, softened
 1/2 cup  sugar
 1 egg
 1 tube (4.25 oz.) vanilla frosting
Make It
1. Preheat oven to 350 degree F. Line a 9x13-inch baking pan with aluminum foil and spritz with vegetable-oil cooking spray.

2. Combine flour, hot-cocoa powder, and salt in a medium bowl. Beat the butter and sugar in a medium bowl with an electric mixer on high until light and fluffy, about 3 minutes. Add egg and beat well. Gradually add the flour mixture and mix until just combined, scraping down sides of bowl.

3. Spread the dough evenly in the prepared pan. Bake until firm to the touch, 30 to 35 minutes. Transfer to a wire rack to cool for 5 minutes. Lift foil and shortbread cookie from pan and place it on a cutting board. Slice in half lengthwise. Cut each half crosswise into 3/4-inch pieces. After cookies have cooled, dot them with frosting. Let dry before storing.


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http://www.dessertnowdinnerlater.com/2011/12/caramel-pretzel-magic-bars/

Caramel Pretzel Magic Bars


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Yield: 24 squares
Ingredients
1½ cup graham cracker crumbs
6 Tbsp butter, melted
1-14oz can sweetened condensed milk
50+ pretzels (I used Snyder's Snaps)
20 caramels, unwrapped & cut in fourths (*They now sell caramel bits at the store near the chocolate chips! So much easier than unwrapping & cutting up caramel squares. I would try 1 cup of caramel bits if you aren't using the squares.)
1 cup milk chocolate chips
1 cup sweetened coconut flakes

Instructions
Mix graham cracker crumbs with melted butter & press in a sprayed 13x9in pan.
Pour about half the can of condensed milk over crust.
Layer your pretzels as close together as you like over the condensed milk/crust.
Sprinkle caramels, chocolate chips, & coconut flakes.
Pour remaining half of condensed milk on top.

OPTIONAL BUT RECOMMENDED: Break up some extra pretzels & sprinkle a few extra chocolate chips on top so you can see all the colors & have crunchy pretzels above the condensed milk.
Bake at 350*F for 20-30 min until lightly brown. Let cool completely before cutting & serving.

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Almond Joy Cookies

Ingredients:
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions:
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Next Chicken

http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/no-fail-chicken-dinners-00000000015934/index.html

How to make French onion soup in a slow cooker

Found http://slowcooker-potato.cooktopcove.com/print.php?id=57667&btn=print_top&et=fbad&k=lgrhaen017

French onion soup is a restaurant classic for a reason; it's an "everyone's favorite," but it can be time-consuming to make at home. That's why making it in a slow cooker will save you the trouble of laboring over the stovetop. All you need to do is set these ingredients in the slow cooker and start the timer.
For the first several hours in the slow cooker, the onions develop a deep caramelized flavor. Then add the broth, sherry and seasonings and let the slow cooker merge the flavors for another hour. If you really want to get that true "pick the broiled cheese off the side of the mug" feeling that you get with restaurant-served French onion soup, just ladle the soup into ovenproof mugs, add the cheese and croutons, and pop it all under the broiler!

SLOW COOKER FRENCH ONION SOUP

Servings 6
Prep Time 10 MINUTES
Cook Time 8 HOURS, 15 MINUTES
Total Time 8 HOURS, 25 MINUTES

4 large onions, sliced
2 tablespoons butter
1 teaspoon sugar
2 quarts beef broth, no sodium added
¼ cup sherry
2 sprigs fresh thyme
1½ teaspoons salt
Pepper to taste
1 cup croutons, plain
8 ounces Gruyere cheese, sliced (can substitute with Swiss)

Place onions, butter, sugar and salt in the bottom of a 6-quart slow cooker. Cover and cook for 7 hours on high, or until onions are soft and brown.
Add beef broth, sherry, thyme sprigs and pepper to taste. Cover, and cook on high for another hour. Sprinkle croutons across the surface of the soup. Add sliced Gruyere cheese and serve.

Pro tip: Cook for another 15 minutes to melt cheese even further.

Olive Garden Chicken Marsala Copycat

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1/4 cup cake flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup oil
4 tablespoons (1/2 stick) butter
4 boneless, skinless chicken breast halves
1 cup sliced fresh mushrooms
1 medium onion, sliced thin (optional)
1/2 cup dry Marsala wine

Directions

Combine the flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a large skillet over medium heat until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess.

Cook the chicken for about 2 minutes on the first side, until lightly brown. After you turn the breasts to the second side to cook, add the mushrooms and onion (if using) around the chicken pieces. Cook for about 2 minutes more, until the chicken is lightly browned on the second side. Stir the mushrooms. Add the wine, cover the pan, and simmer for about 10 minutes, until the chicken is cooked through.

Note

I personally love chicken Marsala with onions, but if you don’t, they are optional.

Dark Chocolate Guinness Cake and Baileys Cream Cheese Icing

When I eat this cake, I love pairing it with a big old mug of strong brewed coffee mixed with Irish Cream creamer. Totally makes the experience extra special. What will be your beverage of choice when you nosh on a slice of this super moist cake?



Ingredients

Dark Chocolate Guinness Cake

250ml Guinness beer (1 cup)

250g Land O Lakes butter (1 cup + 1 tbsp)

100g cup Hershey cocoa powder (2/3 cup)

400g caster/superfine sugar (1¾ cups)

140ml Daisy sour cream (2/3 cup)

2 Eggland’s Best eggs

1 tbsp McCormick vanilla extract

250g plain Gold Medal flour (2 cups)

2½ tsp Clabber Girl baking soda


Baileys Cream Cheese Icing

500-600g Domino powdered sugar (4-5 cups)

100g Land O Lakes butter at room temperature (1/2 cup)

250g Philadelphia cream cheese at room temperature (8oz)

4-6 tbsps Baileys Irish Cream (to taste)



Instructions

Dark Chocolate Guinness Cake

Preheat oven 180°C/350°F and butter and line a 23cm (9″) springform tin.

Melt the butter into the Guinness in a saucepan over low heat.

Whisk in the cocoa and sugar and take the saucepan off the heat.

Beat the sour cream with the eggs and vanilla in a separate bowl until combined, then add to the beer mixture.

Whisk in the flour and bicarb until combined.

Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.

Leave to cool completely in the tin as it is quite a damp cake and could collapse.


Baileys Cream Cheese Icing

Cream the butter and icing sugar together until well mixed.

Add the cream cheese in cubes slowly until incorporated.

Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.

Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will definitely be enough icing).