Maple Candied Bacon

Recipe here.

For topping your Maple Bacon Cupcakes!

Maple Bacon Cupcakes

Recipe here

This looks too good.  Allegedly, it comes out just like (or better than) the take out version.

http://therecipecritic.com/2013/07/baked-sweet-and-sour-chicken/

Baked Sweet and Sour Chicken

JULY 4, 2013

I am going to try to keep this as short and simple as possible and just say that you NEED to make this. This became our number one favorite meal last night! I love Chinese food and this blew my mind.

The breading on the chicken was exactly the same as from an amazing restaurant. I usually use flour to bread my chicken, but I think the difference in this one was cornstarch and eggs. The flavor of the sauce was incredible and it was even thick on top of the chicken. One of the best parts of this meal is the picky eater asked for seconds! We all couldn’t get enough of it. Including the 5 guys that came over to eat later that night. They said it was even better than a restaurant. We decided that this has to be made weekly. We now have Chinese Wednesdays and this will be made every week! It is just that amazing!

4.8 from 77 reviews

Baked Sweet and Sour Chicken

 

Print

Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Amazing restaurant quality sweet and sour chicken that you can make from home!

Author: Alyssa

Ingredients

• 3-4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil
• 1 cup granulated sugar
• 4 tablespoons ketchup
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic salt

Instructions

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

Notes

Recipe adapted from Six Sisters

Flourless Red Velvet Marble Cake

FLOURLESS RED VELVET MARBLE CAKE BY GRAHAM BLACKALL

by Jake Lemkowitz February 6, 2015

When was the last time a dessert blew your mind? 

Here in NYC, we’ve seen the rise of cronuts (croissant + donut) and the pretzel croissant. Now we’ve witnessed another first: Graham Blackall’s Flourless Red Velvet Marble Cake. 

Three classic desserts in one! Is your mind blown yet? Take a look and get Graham’s recipe, below. 

“Valentine’s Day without red velvet is like a Super Bowl without Beyonce — there’s just something missing.” – Graham Blackall

The Cream Cheese Layer

12 oz cream cheese, softened
1 cup sugar
1 whole egg
1 tablespoon beaten egg (Don’t be scared! Just crack an egg, beat it with a fork, and measure out one tablespoon!)
2 tsp vanilla bean paste or extract

1. In a medium bowl, beat the softened cream cheese with a whisk or spatula until creamy and light. 

2. Whisk in sugar. Add the egg + beaten egg and vanilla extract and stir until no lumps remain. 

The Red Velvet Cake Layer

4 oz. semisweet chocolate, chopped
½ cup (1 stick) unsalted butter
¾ cups sugar
¼ tsp salt
1 ¼ tsp vanilla bean paste or extract
1 ½ tsp. white or apple cider vinegar
1 tablespoon red food coloring
3 large eggs
½ cup unsweetened cocoa powder (I used Cocoa Rouge for extra color)

1. In a heatproof bowl, melt together the chocolate chips and butter over simmering water until combined and smooth. Whisk in the sugar, salt, vanilla, vinegar, and food coloring until fully combined and set aside to cool for 5 minutes. Once cool, whisk in the eggs, one at a time. Finally, sift in the cocoa powder. 

2. Preheat oven to 375 F. Line the bottom of a 9-inch springform pan with parchment and grease with butter and flour. 

3. Place spoonfuls of cake batter into the prepared pan, alternating between the red velvet and cream cheese batters. Once half of the cake pan is filled, use a thin knife to gently mix the two batters. Repeat this same process with the remaining batter. 

4. Bake the cake for 40-45 minutes, until the top of the cake is set and the edges will look cracked. Let the cake cool completely before transferring to a refrigerator to set for at least 4 hours. When ready to serve, remove from the springform pan, slice and serve with sweetened whipped cream (recipe below.) 

Sweetened Whipped Cream

¼ cup powdered sugar
1 cup heavy whipping cream, chilled
Vanilla (optional)

1. In the bowl of a stand mixer fitted with a whisk attachment, whip the powdered sugar, cream, and vanilla on high speed until stiff peaks are achieved. 

Graham Blackall of Glazed & Confused is a food blogger, photographer, and sugar addict living in New Orleans. You can follow him on Instagram, Pinterest, and Twitter. 

COMMENT

From:  http://blog.westelm.com/2015/02/06/red-velvet-marble-cake/?utm_source=zemanta&utm_medium=native&utm_campaign=zemanta_west_elm&_z1_adgid=1095&_z1_caid=103789&_z1_msid=b1_adsnative

3 Envelope Roast

From Alexzandra Skinny's Facebook Page:

I was asked to post this again, remember to save it to your timeline for future reference, hit the share button so you'll always have the recipe available!!!

3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Lemon Lush

LEMON LUSH

1 stick butter - melted
1 cup flour
1 1/2 cup pecans - chopped (reserve 3/4 cup for topping)
1 16 oz. container Cool Whip
8 oz. cream cheese - softened
1 cup sugar
2 boxes Lemon Instant Pudding - regular size (made to directions and refrigerated)

Directions:

Making 4 layers in a 9 x 13 glass dish

1st layer - butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish. Bake at 350 degrees for 10 - 15 min until light brown. COOL completely.

2nd layer - cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer.

3rd layer - Lemon pudding (made to box directions) spread evenly over 2nd layer.

4th layer - extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans.

Cover and refrigerate for several hours before serving

Chocolate Lasagna

It's a NO BAKE dessert that the kids will LOVE! Don't forget to share or tag yourself in it to keep it for further reference.

Chocolate Lasagna

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.

2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.

4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

recipe originally from centercutcook.com/chocolate-lasagna