This is a very simple recipe but OMG SO GOOD. If you manage not to eat it all straight out of the oven, try it crumbled in salads. Or on ice cream.
http://www.thekitchn.com/try-this-candied-salted-bacon-96893
1 package center cut bacon
3/4 cup light brown sugar
Kosher salt to taste
The oven method
works best for this treat, simply line a cookie sheet (with sides) with
parchment paper or silpat in preparation.
Place bacon on cookie sheet,
making sure not to overlap any edges. Lightly sprinkle each piece of
bacon with brown sugar (1-1 1/2 tablespoons/each) and place cookie sheet
in cold oven.
Set temperature to 350 degrees Fahrenheit and bake 20-25
minutes, keeping an extra careful eye on them starting at the 18 minute
mark.
Remove from oven and place cookie sheet on wire rack. Sprinkle kosher salt over bacon pieces. Enjoy!
August Cooks!
We all met online. We got married in the same month. Now we're cooking together virtually.
Saturday, March 17, 2012
Sunday, April 3, 2011
Milky Way Cake
How can you hate a recipe that starts off like this? This is one of my mother's recipes. I have no idea where she got it, but my aunt and uncle specifically requested the recipe a couple of weeks ago after my Mom's memorial service, so here it is!
Preheat oven to 325 degrees.
Allow the cake to cool before removing from the pan. This is what happens when you are impatient and try to unmold the cake when it's still hot. It looks terrible, but it still tastes fantastic.
Milky Way Cake
6 Milky Way bars
1/4 lb. butter
1 c. chopped pecans
1 c. shortening
2 c. sugar
4 eggs
1 1/4 c. buttermilk
2 t. vanilla
2 1/2 c. flour
1/2 t. baking soda
6 Milky Way bars
1/4 lb. butter
1 c. chopped pecans
1 c. shortening
2 c. sugar
4 eggs
1 1/4 c. buttermilk
2 t. vanilla
2 1/2 c. flour
1/2 t. baking soda
Preheat oven to 325 degrees.
Combine candy, butter and nuts in a saucepan. Place over low heat until melted. Set aside.
Cream sugar and shortening well. Add eggs, one at a time. Combine milk and vanilla and add alternately with dry ingredients. Fold in the candy mixture. Pour into a greased and floured Bundt pan and bake for an hour and a half. (Note, this pan is too full. It either makes too much batter or my pan is too small.)
Cream sugar and shortening well. Add eggs, one at a time. Combine milk and vanilla and add alternately with dry ingredients. Fold in the candy mixture. Pour into a greased and floured Bundt pan and bake for an hour and a half. (Note, this pan is too full. It either makes too much batter or my pan is too small.)
Saturday, February 19, 2011
Slow Cooked Sweet Barbacoa Pork
About two weeks ago, someone on the GP board posted a link to Gina's Skinny Recipes and I've been cooking recipes from there ever since. Tonight I made this barbacoa pork, cilantro lime rice and Cuban black beans. Holy cow, it was good! In fact, I've made about ten recipes from this site and they have all been great. All of her recipes have the Weight Watchers point counts and most of them have the calories and other nutritional information.
The only I change I made in the pork was to use a regular Diet Coke instead of Coke Zero.
Slow Cooked Sweet Barbacoa Pork
Gina's Weight Watcher Recipes
Servings: about 10 • Serving Size: 3 oz • Old Points: 4.5 pts • Points+: 5 pts
Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g
Adapted from Favorite Family Recipes
Marinade:
* 2.5 lbs pork loin roast, all fat trimmed
* salt and pepper
* garlic powder
* 6 oz Coke zero
* 1/4 cup brown sugar (unpacked)
* 1/4 cup water
Step 2
* 8 oz Coke zero
* 6 oz can sliced green chilies
* 8 oz tomato sauce
* 1 chipotle chile in adobo sauce
* 1/8 tsp garlic powder
* 1/8 tsp cumin
* 1/8 tsp chipotle chili powder (to taste)
* salt and pepper to taste
* 1/3 cup brown sugar (unpacked)
Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.
Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.
Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.
Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.
The only I change I made in the pork was to use a regular Diet Coke instead of Coke Zero.
Slow Cooked Sweet Barbacoa Pork
Gina's Weight Watcher Recipes
Servings: about 10 • Serving Size: 3 oz • Old Points: 4.5 pts • Points+: 5 pts
Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g
Adapted from Favorite Family Recipes
Marinade:
* 2.5 lbs pork loin roast, all fat trimmed
* salt and pepper
* garlic powder
* 6 oz Coke zero
* 1/4 cup brown sugar (unpacked)
* 1/4 cup water
Step 2
* 8 oz Coke zero
* 6 oz can sliced green chilies
* 8 oz tomato sauce
* 1 chipotle chile in adobo sauce
* 1/8 tsp garlic powder
* 1/8 tsp cumin
* 1/8 tsp chipotle chili powder (to taste)
* salt and pepper to taste
* 1/3 cup brown sugar (unpacked)
Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.
Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.
Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.
Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.
Saturday, February 5, 2011
Blueberry Coffee Cake
My mother-in-law came over earlier today because she wanted to meet Rex, our cat. I like to make a little something whenever she comes over because that's just the way I was raised. Plus, I'm good at it and I like to show off. I got this recipe from allrecipes.com.
Ingredients
2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c. vegetable oil
3/4 c. white sugar
1 egg
1/2 c. milk
1 c. blueberries (I used frozen ones from last summer)
1/3 c. flour
1/2 c. white sugar
1/2 t. cinnamon
1/4 c. butter, softened
Directions
Preheat the oven to 375. Grease and flour a 9" pan. In a small bowl, mix flour, baking soda and salt. Set aside.
In a medium bowl, whisk oil, sugar and egg. Stir in the flour mixture alternating with the milk until just incorporated. Fold in the blueberries.
Pour batter into prepared pan and top with streusel. For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs (I find it's easiest to do this with your hand).
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Ingredients
2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c. vegetable oil
3/4 c. white sugar
1 egg
1/2 c. milk
1 c. blueberries (I used frozen ones from last summer)
1/3 c. flour
1/2 c. white sugar
1/2 t. cinnamon
1/4 c. butter, softened
Directions
Preheat the oven to 375. Grease and flour a 9" pan. In a small bowl, mix flour, baking soda and salt. Set aside.
In a medium bowl, whisk oil, sugar and egg. Stir in the flour mixture alternating with the milk until just incorporated. Fold in the blueberries.
Pour batter into prepared pan and top with streusel. For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs (I find it's easiest to do this with your hand).
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Friday, December 3, 2010
Past Due Updates
I've been doing a pretty good job of making the recipes, albeit not always in the week posted, but I have been lousy at posting my updates. So I have two today.
Apple Pork Roast: This was delicious, however, I think I was running on fumes when I made it. I was planning on having it for Sunday lunch, so I was going to put it in the crockpot before I went to bed and it would be perfect when I got home from church. Like some kind of fool, I put the crockpot on high. So, needless to say, when I got up at 7:00, it was already done and the apples were cooked to squish. I just took it out and put it in the refrigerator. Then when I got home, I reheated it in the microwave and fried some apples in butter as a little side dish. We loved it.
Creme Brulee French Toast: I made this dish the following Sunday. We enjoy breakfast food a lot, and really anything that will let us have bacon. The french toast was so rich and the caramel sauce made it so that it didn't need any syrup (not that that stopped J). This dish would make an excellent Christmas morning breakfast, especially since you make it the night before and just bake in the morning.
Apple Pork Roast: This was delicious, however, I think I was running on fumes when I made it. I was planning on having it for Sunday lunch, so I was going to put it in the crockpot before I went to bed and it would be perfect when I got home from church. Like some kind of fool, I put the crockpot on high. So, needless to say, when I got up at 7:00, it was already done and the apples were cooked to squish. I just took it out and put it in the refrigerator. Then when I got home, I reheated it in the microwave and fried some apples in butter as a little side dish. We loved it.
Creme Brulee French Toast: I made this dish the following Sunday. We enjoy breakfast food a lot, and really anything that will let us have bacon. The french toast was so rich and the caramel sauce made it so that it didn't need any syrup (not that that stopped J). This dish would make an excellent Christmas morning breakfast, especially since you make it the night before and just bake in the morning.
Chocolate Brandy Balls
This is a recipe that my mom used to make for Christmas. I have no idea where she got this one, but we loved to sneak these out of the refrigerator when we were kids. We thought we were being so bad. We had no idea how little alcohol is really in them, but after a week or so in a sealed container in the refrigerator, the fumes when you opened it would just knock you over.
Chocolate Brandy Balls
1 6 oz package of semisweet chocolate chips
1 c. vanilla wafer crumbs
3/4 c. finely chopped walnuts, plus 1 c. finely chopped walnuts
1/2 c. sour cream
1/2 c. powdered sugar
1 T. melted butter
1 T. brandy or rum
Melt the chocolate chips and stir in vanilla wafer crumbs, 3/4 c. walnuts, sour cream, sugar, butter and liquor. Chill for several hours. Roll into balls the size of a marble (I use the large end of a melon baller, then roll in my hand). Drop into 1 c. of walnuts and roll until lightly coated. Store covered in the refrigerator.
Chocolate Brandy Balls
1 6 oz package of semisweet chocolate chips
1 c. vanilla wafer crumbs
3/4 c. finely chopped walnuts, plus 1 c. finely chopped walnuts
1/2 c. sour cream
1/2 c. powdered sugar
1 T. melted butter
1 T. brandy or rum
Melt the chocolate chips and stir in vanilla wafer crumbs, 3/4 c. walnuts, sour cream, sugar, butter and liquor. Chill for several hours. Roll into balls the size of a marble (I use the large end of a melon baller, then roll in my hand). Drop into 1 c. of walnuts and roll until lightly coated. Store covered in the refrigerator.
Friday, November 26, 2010
Creme Brûlée French Toast
This is one of my most favouritest breakfast ever. It also helps that it's a prep-ahead dish. The rich sweetness of this pairs wonderfully with some nice smokey/salty bacon and a strong cup of coffee or, y'know, some mimosas. It's perfect for a special occasion, or for making Sunday breakfast a treat.
Crème Brûlée French Toast
from Epicurious
ingredients:
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup (based on the reviews, I reduce this to a scant tbsp)
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
preparation:
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.(generally I try to leave it sitting out for about half an hour, it's still a bit chilled, but it works. Depending on how long you leave it out, you may have to adjust the cooking time)
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Crème Brûlée French Toast
from Epicurious
ingredients:
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup (based on the reviews, I reduce this to a scant tbsp)
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
preparation:
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.(generally I try to leave it sitting out for about half an hour, it's still a bit chilled, but it works. Depending on how long you leave it out, you may have to adjust the cooking time)
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
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