Bacon Wrapped Smoked Gouda Stuffed Chicken Breasts

Bacon Wrapped Smoked Gouda Stuffed Chicken Breasts

Ingredients:

4 boneless chicken breasts

4 slices bacon

3 -4 ounces smoked gouda cheese

1/4 teaspoon cayenne

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon pepper

Directions:

1

Combine, cayenne, garlic powder, paprika and pepper.

2

Flatten chicken breasts to approx 1/4" thickness.

3

Season both sides of chicken with the cayenne mixture.

4

Place small piece (s) of cheese on chicken and roll up, pressing firmly.

5

Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.

6

Bake in a 350 oven for 20 minutes.

HAWAIIAN CHEESECAKE BARS

HAWAIIAN CHEESECAKE BARS

Ingredients:

2 cups all purpose flour

1 cup sugar

1 cup butter

16 ounces cream cheese

4 TBS sugar

4 TBS milk

2 eggs

2 tsp vanilla

16 ounces crushed pineapple, drained

2 cups flaked coconut

2 TBS melted butter

Directions:

1 - Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.

2 - Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.

3 - Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

Kentucky Hot Brown Bake

Kentucky Hot Brown Bake

INGREDIENTS

8 oz package refrigerated crescent rolls

1 lb. package smoked turkey lunch meat

8 slices cooked bacon

8 slices Swiss cheese

3 Roma tomatoes, sliced thin

4 eggs, beaten

INSTRUCTIONS

Unroll the crescent dough and separate into 2 squares.

Place one square in bottom of 8" pan that is greased or lined with parchment paper.

Press dough to fit pan.

Layer with half the turkey, bacon, cheese and tomatoes.

Pour half the eggs over the top.

Repeat the layers.

Top with remaining dough square.

Pour remaining eggs over top.

Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes.

Let sit at room temp for 15-20 minutes before serving.

kings hawaiian baked ham swiss sandwiches

kings hawaiian baked ham swiss sandwiches

Ingredients

1 12 pack of King’s Hawaiian Original Rolls

1 lb. deli ham, shaved

1 lb. Swiss cheese, thinly sliced

1 1/2 sticks butter

3 tablespoons Dijon mustard

1 1/2 teaspoons Worcestershire sauce

3 teaspoons of poppy seeds

1 onion, chopped

Directions

1. Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.

2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).

3. In a greased 9×13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.

4. Replace the tops of the rolls and spread the remaining onion mixture over top.

5. Cover and bake for 15-20 minutes and, once finished, separate for serving.

SMORES CUPS

SMORES CUPS:

• 7 whole graham crackers, finely crushed

• 1/4 cup powdered sugar

• 6 tbsp butter, melted

• 4 bars milk chocolate candy

• 12 large marshmallows



You are going to be shocked how easy these are.

Step 1:

Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker’s Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl



Step 2:

Using Small Scoop, place scant scoop of crumb mixture in each cup of a Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling



Step 3:

While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.



Step 4:

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.



Step 5:

Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.



Yield: 24 cups

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

Copycat Krispy Kreme Glazed Doughnuts

Copycat Krispy Kreme Glazed Doughnuts

Ingredients

• Doughnuts


• 2 1/4 tsp active dry yeast


• 1/2 cup warm water, 110 degrees


• 1/4 cup granulated sugar, divided


• 1/4 cup evaporated milk, warmed to 110 degrees


• 1/2 tsp salt


• 1/4 cup vegetable shortening, at room temperature


• 1 large egg


• 1 egg yolk


• 1/2 tsp vanilla extract


• 2 1/2 cups all-purpose flour, then more as needed


• 3 - 4 cups vegetable shortening, for frying


• 
  
  Glaze
  
  


• 2 Tbsp unsalted butter, melted


• 1 1/3 cups powdered sugar


• 1 pinch salt


• 2 tsp evaporated milk


• 1/2 tsp vanilla extract


• 3 - 4 tsp hot water

Directions

• In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 tsp of the sugar. Let rest 5 - 10 minutes. Add in evaporated milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, 1/4 cup shortening, egg, egg yolk and vanilla. Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 Tbsp more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.


• Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round circle cutters (on large and one small for holes). Cover and let rise until doubled, about 30 - 40 minutes.


• Heat shortening in a cast iron dutch oven to 360 degrees (don't walk away from oil while preheating and don't let it get above 375 degrees, remove from heat and reduce heat as needed). Meanwhile, prepare glaze by mixing together all of the glaze ingredients in a shallow dish (don't add too much water, you'll be dipping warm doughnuts in glaze so you don't want it to be runny, fairly thick is good). Carefully transfer doughnuts to oil (I could fry 3 at a time) and fry until golden on bottom, then using a wooden chopstick, flip to opposite side and fry opposite side until golden brown. Transfer to a wire rack and allow to cool 1 - 2 minutes then dip top half in glaze while still warm and return to wire rack and allow glaze to set at room temperature. Best served warm. Once cool reheat in microwave 5 - 10 seconds if desired.

Smothered Pork Chops

Smothered Pork Chops

1 cup flour

2 Tbsp onion powder

2 Tbsp garlic powder

1 tsp red pepper

1 tsp salt

1/2 tsp black pepper

4 thin pork chops

2 Tbsp bacon fat

2 Tbsp olive oil

2 cups buttermilk

Chopped fresh parsley or green onions, for garnish, optional

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.

Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.

Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.