Bacon Jam – Wickedly Delicious!

Bacon Jam is incredible, salty, sweet, decadent, wicked, sinful… I’m not sure there are enough superlatives for this yummy goodness!

I saw this dish being served on one of the episodes of Eat St. on Food Network. So off I went in search of a recipe and found this one by Not Quite Nigella.

It has been adjusted slightly.

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Bacon Jam
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Bacon Jam
Prep Time
25 mins
Cook Time
2 hrs 10 mins
Cooling
20 mins
 

Serve on your favorite burger, grilled cheese or as an appetizer.

Course: Appetizer
Cuisine: American
Keyword: Bacon Jam
Servings: 6
Calories: 165 kcal
Ingredients
  • 1 lb smoked bacon sliced into small pieces (or use regular bacon and liquid smoke)
  • 4 garlic cloves chopped
  • 1 medium brown onion sliced
  • 3 tablespoons brown sugar
  • Tabasco sauce according to taste and optional
  • 1 cup brewed coffee
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • black pepper
  • extra water
Instructions
  1. In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
  2. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.
  3. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
  4. When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.

Serve on your favorite burger, grilled cheese or as an appetizer on crusty bread.

The possibilities are endless.

Enjoy!

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Fire Crackers – Seasoned Saltine Cracker Recipe

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Recipe based on one by Lori Mama
Photo by WiGal

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Crockpot Chicken a La King – My Favorite

Crockpot Chicken a La King is an absolutely lovely and easy chicken recipe. Really wonderful to come home to. This is one of my favorites.

 

I have made it several times and it is one of my go-to meals, always keeping everything on hand for it.

It smells so good while cooking and I always have served it over hot, buttered white rice with Grands! biscuits on the side.

I love the leftovers for lunch.

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Crockpot Chicken a La King
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Crock Pot Chicken a La King
Prep Time
20 mins
Cook Time
5 hrs 30 mins
Total Time
5 hrs 50 mins
 

I love the leftovers for lunch.

Course: Main Course
Cuisine: American
Keyword: Crock Pot Chicken a la King
Servings: 4
Calories: 325 kcal
Ingredients
  • 1 8 ounce can cream of chicken soup
  • 3 tablespoons flour
  • 1/4 teaspoon pepper
  • 1 dash cayenne pepper
  • 1 lb boneless chicken breast cut in small cubes
  • 1 celery rib chopped
  • 1/4 cup green pepper chopped
  • 1/4 cup onion chopped
  • 1 10 ounce package frozen peas, thawed
  • 2 tablespoons pimientos chopped
Instructions
  1. Combine soup, flour, pepper and cayenne pepper. Stir until smooth. Stir in chicken, celery, green pepper, and onion.
  2. Cover and cook on low for 5 or 6 hours or until meat is cooked and tender.
  3. Stir in peas and pimentos. Cook another 30 minutes.
  4. Serve over rice, noodles or biscuits.

 

Enjoy!

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Chicken Roll Ups

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Recipe based on one by CrimsonPhoenix
Photo by Pneuma

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Strawberry Tart – Lusciously Wonderful!

This Strawberry Tart is different and absolutely wonderful! Lusciously ripe, red, juicy strawberries sitting on a pristine vanilla custard.

 

Plus the crunch of buttery, walnut pastry…you have to try this!

My family loves strawberries and I’m always looking for new recipes… This one is outstanding!

They loved the crust, the glazed strawberries, the whipped cream. They complained bitterly about the custard, though — because there wasn’t more of it!

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Strawberry Tart
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Strawberry Tart
Prep Time
30 mins
Cook Time
25 mins
Refrigerate
3 hrs 10 mins
Total Time
4 hrs 5 mins
 

My family loves strawberries and I'm always looking for new recipes... This one is outstanding!

Course: Dessert
Cuisine: American
Keyword: Strawberry Tart
Servings: 6
Calories: 365 kcal
Ingredients
Walnut Pastry
  • 1/2 cup butter room temperature
  • 2 1/2 Tbsp sugar
  • 1/2 cup finely chopped walnuts
  • 1 egg beaten to blend
  • 1 teaspoon almond extract
  • 1 1/3 cups all-purpose flour
Vanilla Custard
  • 2 egg yolks room temperature
  • 2 1/2 Tbsp sugar
  • 2 Tbsp cornstarch
  • 1/2 tsp vanilla
  • 2/3 cup milk
  • 6 tablespoons butter room temperature
  • 4 cups strawberries hulled and rinsed
  • 1 cup red currant jelly
  • 1 cup whipping cream
  • 1 teaspoon icing sugar
Instructions
  1. Preheat oven to 350°F; butter a 10 or 11 inch tart pan with removable bottom.
  2. For pastry: Cream butter with sugar in large bowl; mix in walnuts; blend in egg and almond extract; stir in flour until completely incorporated; press into pan (bottom and side); refrigerate 30 minutes; bake until golden-brown, 15-20 minutes; cool to room temperature.
  3. For custard: Beat yolks, sugar, cornstarch and vanilla in medium bowl until pale and thick; heat milk in medium saucepan; beat milk into yolk mixture until smooth; return to saucepan and whisk over medium heat until very thick, about 5 minutes; return to bowl and beat, adding butter 1 tablespoon at a time and beating until melted before adding next tablespoon; beat until cool; refrigerate until chilled.
  4. To whip cream: Beat whipping cream with icing sugar until soft peaks form.
  5. To assemble: Spread custard evenly over crust; starting from outer edge, arrange strawberries in concentric circles, placing as close together as possible; refrigerate 30 minutes; melt jelly (don't forget - jelly is seedless, if you haven't got any, use apricot jam) in small saucepan over low heat; brush gently over berries, covering completely; refrigerate at least 2 hours; Serve with whipped cream, if desired.

 

Enjoy!

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Skillet Baked Chocolate Chip Cookies

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Recipe based on one by evelyn/athens
Photo by Farmachick

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Yogurt Berry Muffins – Really Yummy

Delicious, dense Yogurt Berry Muffins with an awesome glaze that my family loves to have for breakfast! Easy to make and yes they are yummy!

 

The kids really enjoy helping make them and eating them!

You can use any type of berries and matching the flavor of yogurt that you like.

Strawberries and strawberry yogurt is my favorite.

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Yogurt Berry Muffins
Print
Yummy Yogurt Berry Muffins
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

So easy to make and yes they taste great!

Course: Dessert
Cuisine: American
Keyword: Yogurt Berry Muffins
Servings: 6
Calories: 395 kcal
Ingredients
  • 2 1/2 cups flour
  • 1 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 tablespoons baking powder
  • 2 eggs
  • 1 cup strawberry yogurt
  • 1/4 cup vegetable oil
  • 2 cups fresh strawberries crushed with juice
Glaze
  • 1/3 cup icing sugar
  • 3 tablespoons orange juice
Instructions
  1. Preheat oven to 375°F.
  2. Grease 18 large muffin tins.
  3. In a large bowl, mix flour, sugar, cinnamon, salt and baking powder.
  4. In another bowl, whisk eggs, and add the rest of the ingredients.
  5. Pour wet ingredients over dry and mix until moistened.
  6. Bake for about 25 to 30 minutes or until a toothpick inserted comes out clean.
  7. Remove from muffin tin and let cool.
Glaze:.
  1. Stir orange juice into 1/3 cup of icing sugar and pour over muffins.

 

Enjoy!

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Sugar Cookie Apple Crisp

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Recipe based on one by ~Leslie~
Photo by ~Leslie~

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Alex’s Lemon Cream Cheese Butter Cake

This Lemon Cream Cheese Butter Cake is such an easy cake to make and to eat. Lots of different flavors can be added and I love that type of versatility.

The cake keeps very well and tastes really good. Serve plain or with whipped cream.

It also freezes very well for up to 2 months. Freeze without glaze and top with glaze several hours before serving.

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Lemon Cream Cheese Butter Cake
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Alex's Lemon Cream Cheese Butter Cake
Prep Time
40 mins
Cook Time
1 hr
Cooling
10 mins
Total Time
1 hr 50 mins
 

Serve plain or with whipped cream.

Course: Dessert
Cuisine: American
Keyword: Lemon Cream Cheese Butter Cake
Servings: 6
Calories: 405 kcal
Ingredients
  • 1 cup cream cheese or ricotta cheese
  • 1 cup butter
  • 2 teaspoons grated lemon rind
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 cups self rising flour
Lemon Glaze
  • 1 cup icing sugar
  • 2 teaspoons lemon juice approx
Instructions
  1. Beat cream cheese, butter and lemon rind together until smooth. Add sugar and beat until light and fluffy.
  2. Beat in eggs one at a time. Stir in flour in two batches,. beat lightly until smooth.
  3. Spoon into well greased bundt pan. Bake in moderate oven (325 degree) for 30 minutes. Reduce heat to moderate slow (275 degree) and bake for a further 30 minutes.
  4. Let stand in pan 10 minutes, then turn onto a wire rack.
  5. When cold top with lemon glaze.
Lemon Glaze
  1. Sift icing sugar into bowl, beat in enough lemon juice to give a less than pouring consistency.

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Do Nothing Cake

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Recipe based on one by katew
Photo by katew

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Slow Cooker Caramelized Onions

This Slow Cooker Caramelized Onions recipe transforms the onions into a savory, almost sweet golden-brown tango. Super technique for caramelized onions.

Sweet onions like Vidalia will caramelize a little faster, but any onion will work.

I love caramelized onions as a side-dish for any meat dish or scattered over a pizza. Also good on hamburgers and scrambled eggs.

Plus you gotta have them if you want to make French Onion Soup!

The balsamic vinegar gives these onions just the perfect touch.

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Slow Cooker Caramelized Onions
Print
Slow Cooker Caramelized Onions
Prep Time
20 mins
Cook Time
10 hrs
Total Time
10 hrs 20 mins
 

The balsamic vinegar gives these onions just the perfect touch.

Course: Appetizer
Cuisine: American
Keyword: Slow Cooker Caramelized Onions
Servings: 4
Calories: 165 kcal
Ingredients
  • 4 cups sweet onions sliced
  • 1/2 cup 1 stick unsalted butter, cut into pats
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Place chopped onions in slow cooker and arrange butter pats on top. Cover slow cooker and cook on LOW for 8 hours, stirring once or twice in between.
  2. After 8 hours, check onions and see how they look and if they’re tender. Season with salt, pepper, brown sugar, lemon juice and balsamic vinaigrette.
  3. Cover again, leaving lid just slightly ajar, and cook for another 2 hours, or until onions have reached desired tenderness and cooking juices have mostly evaporated.
  4. Store in an air-tight container and serve hot or cold.

Enjoy!

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Tyler Florence Oven-Roasted Corn on the Cob

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Recipe based on one by Dreamer in Ontario
Photo by diner524

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Tyler Florence Oven-Roasted Corn on the Cob

Tyler Florence Oven-Roasted Corn on the Cob steams and cooks in it’s own husk without any pre-soaking or anything. Flavor is intensified right in the husk!

Tyler Florence said, “Once you try this, you’ll never have corn on the cob any other way.” We agree wholeheartedly!

After removal from the oven, just pull back the husk and use it for a handle. The silk comes off with the husk!

Let me know if you like corn this way as much as we do!

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Oven-Roasted Corn on the Cob
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Oven-Roasted Corn on the Cob
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

You'll never have corn on the cob any other way.

Course: Side Dish
Cuisine: American
Keyword: Oven-Roasted Corn on the Cob
Servings: 6
Calories: 165 kcal
Ingredients
  • 6 ears corn on the cob in their husks (Or however many will fit in your oven.)
  • water to rinse them
Instructions
  1. Preheat oven to 350°F.
  2. Rinse ears.
  3. Place corn cobs in middle rack in oven. Bake for 30 minutes.
  4. Remove corn cobs. Pull back husks and enjoy!

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Best Ever Ozark Baked Beans

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Recipe based on one by Chef PotPie
Photo by Hadice

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Creamy Lemon Herb Chicken

I found this Creamy Lemon Herb Chicken recipe on a Knorr Lemon Dill (that’s what it was called before Lemon Herb) Sauce Mix.

 

It has been a family favorite ever since. I often add extra lemon juice as I like things lemony.

This is awesome and very easy to make.

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Creamy Lemon Herb Chicken
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Creamy Lemon Herb Chicken
Prep Time
20 mins
Cook Time
25 mins
 

This is awesome and very easy to make.

Course: Main Course
Cuisine: American
Keyword: Creamy Lemon Herb Chicken
Servings: 4
Calories: 295 kcal
Ingredients
  • 3 tablespoons oil
  • 4 boneless skinless chicken breasts
  • 1/4 lb mushroom sliced
  • 1 1/2 cups celery diagonally sliced
  • 1 1/2 cups carrots thinly sliced
  • 1 cup water
  • 1 package knorrs herb and lemon soup mix
  • 1/2 cup milk
  • 1 tablespoon butter
Instructions
  1. In a large skillet heat oil over medium heat.
  2. Add chicken and cook until browned on both sides about 20 minutes. Remove chicken and keep warm.
  3. Add vegetables to skillet. Stirring constantly, cook 5 minutes or until crisp tender.
  4. Stir in remaining ingredients, stirring constantly until mixture comes to a boil over medium heat. Boil 1 minute.
  5. Spoon over chicken.

 

Enjoy!

Up Next:

Chicken Roll Ups

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Recipe based on one by Michelle S.
Photo by Michelle S.

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Salmon Patties with Seasoned Mayo

I love salmon patties and these Salmon Patties with Seasoned Mayo are absolutely divine. A fantastically delicious dinner recipe.

 

It’s so easy and it would be the perfect dish for kids. The star of this recipe, however, is most definitely the wasabi mayonnaise

I have lots of salmon fish cake and patty recipes that I make, most of them old family recipes, but these were great mainly due to the mix of ingredients.

The melange of flavors gives the patties a piquant taste and lovely texture.

The perfect lunch for a lazy Sunday.

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Salmon Patties with Seasoned Mayo
Print
Salmon Patties with Seasoned Mayo
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

The perfect lunch for a lazy Sunday.

Course: Main Course
Cuisine: American
Keyword: Salmon Patties With Seasoned Mayo
Servings: 6
Calories: 245 kcal
Ingredients
Mayonnaise
  • 5 -6 tablespoons mayonnaise tangy
  • 2 teaspoons wasabi sauce
  • 1 tablespoon lemon zest finely grated
  • 2 tablespoons honey
Patties
  • olive oil for frying, or use canola
  • 2 7 1/2 oz cans salmon, drained in a sieve
  • 1/2 cup onion finely chopped
  • 3/4 cup dried breadcrumbs
  • 1 tablespoon Dijon mustard smooth
  • 1/2 teaspoon black pepper coarse
  • 2 tablespoons parsley chopped
  • 3 tablespoons mayonnaise tangy
  • 1 tablespoon lemon juice
  • 1 tablespoon fish sauce
  • 2 teaspoons Worcestershire sauce
  • 2 eggs lightly beaten
Instructions
  1. Whisk together the ingredients for the mayonnaise, and taste. Note that I used a wasabi sauce, not the tube. Wasabi from a tube might be stronger, so use less.
  2. Put in a small jug, cover and keep in fridge.
  3. Crush the salmon in a roomy bowl, then add all the ingredients, EXCEPT keep out 1/4 cup cornflake crumbs, and don't add the eggs yet. Mix ingredients lightly while you add them.
  4. Add the eggs, and fold the mixture over and over until very well mixed. You can make this mixture ahead of time and keep in the fridge -- it helps to develop the flavor.
  5. If possible, use a nonstick pan for frying -- saves so much battle with possible sticking! Heat the pan over high heat, add a film of oil, and heat that well.
  6. Form patties about the size of your palm, and lightly pat on some of the 1/4 cup cup crumbs you kept out.
  7. Fry in batches over medium heat until one side is deep golden brown, then flip over. You will need more oil as you fry them.
  8. I got 10 patties from this recipe. A serving might be 2 or 3, while a small kid will only have 1, so number of servings are up to you to decide!
  9. Serve hot, with the cold prepared mayonnaise. With a filling, healthy salad this is a dinner.

 

Enjoy!

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A Perfect Eye of Round Roast Beef

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Recipe based on one by Zurie
Photo by French Tart

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Chicken Taco Casserole – Super Dinner Dish

This killer Chicken Taco Casserole recipe definitely definitely deserves a pat on the back for whoever came up with it! The whole family loves it.

 

A very good meal that’s easy to make.

To be honest, I’m a die-hard Mexican food fan – I’d eat it for breakfast, lunch, and dinner if I could and I love discovering new recipes.

This taco casserole is one of the best I’ve made lately, even if I do say so myself!!!

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Chicken Taco Casserole
Print
Chicken Taco Casserole
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This taco casserole is one of the best casseroles I've made in a long time.

Course: Main Course
Cuisine: Mexican
Keyword: Chicken Taco Casserole
Servings: 6
Calories: 325 kcal
Ingredients
  • 2 cups cooked rice
  • 2 cups cooked chicken shredded (turkey is good too)
  • 1 14 1/2 oz can tomato sauce
  • 1 1 1/4 oz envelope taco seasoning
  • 1 15 - 30 oz can refried beans
  • 1 cup cheese grated (reserve in it's own baggie)
  • 1 cup tomatoes chopped (optional)
  • 1 cup guacamole optional
  • 1/2 cup sour cream optional
  • 5 cups tortilla chips optional
Instructions
  1. Mix taco seasoning and tomato sauce. Add shredded chicken and coat it well with tomato mixture. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan. Top with chicken mixture.
  2. (You may want to flash freeze at this point before going on to the next step. Freeze in the disposable pan or pop out and put in freezer bag.)
  3. Top with 1-2 cans of refried beans so you have a nice even coating. Top with grated cheese.
  4. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
  5. Top with your favorite toppings or dip with tortilla chips!

 

Enjoy!

Up Next:

Taco Bell Mexican Pizza – Copycat

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Recipe based on one by Tish
Photo by SashasMommy

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