Bacon Deviled Eggs

http://www.epicurious.com/recipes/food/views/Bacon-Deviled-Eggs-388689

Bacon Oatmeal Cookies

http://www.epicurious.com/recipes/food/views/Bacon-Oatmeal-and-Raisin-Cookies-394670

Bacon Mac'n'Cheese

2 cups elbow pasta, cooked al dente
8 ounces Cheddar Cheese, 1/2 cubed, 1/2 shredded
8 ounces Colby Jack Cheese, Cubed
8 ounces Spicy Cheese, Cubed (I used a spicy buffalo cheddar cheese)
2 tsp Flour
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Dry Mustard
4 Tbsp Sour Cream
1 Egg, beaten
1 cup Heavy Cream
1 cup Half and Half
6 pieces Bacon, cooked and Crumbled

 Preheat oven to 350 degrees.
In a bowl toss pasta with cheese cubes and pour into a baking dish. Set Aside.
In another bowl mix together flour, salt, pepper and mustard. Add sour Cream, egg, heavy cream and half and half. Pour over pasta cheese mixture. Cover with shredded cheese. Bake uncovered 35-45 minutes. Add bacon on top and continue to bake another 10 minutes.

Chunky Monkey Bars

2 C Graham cracker crumbs (about 1 ½ packages crackers)

1/2 C Unsalted butter, melted

1 Can Sweetened condensed milk (14 oz)

1 C Chopped Walnuts

1 C Shredded coconut

1/2 C White chocolate chips

1/2 C Milk chocolate chips

1 C Banana chips

5 oz  Caramel bits 

 Preheat oven to 350°

Use a food processor to grind crackers into a fine crumb. Pour crumbs into a 13x9 inch baking sheet.

 

Melt butter in the microwave 20-30 seconds until completely melted. 

 

Pour over graham cracker crumbs and use a spoon to mix butter into crumbs. Using your hands, gently pat the crumbs into the bottom of the baking sheet. Be sure to cover the bottom evenly.

 

Pour half can of sweetened condensed milk over cookie crumbs

 

Next, spread walnuts, shredded coconut and chocolate chips over top of the milk to cover evenly.

 

Pour the remaining half the can over top of the walnuts, coconut and chocolate chips.

 

Bake at 350° for 25-30 minutes until the edges start to turn golden brown. Remove from oven and allow mixture to cool for 5 minutes. In a Ziploc bag, use your hand to gently press and break apart the banana chips. Sprinkle on top of the bars and gently press into the top of the bars.

Allow bars to cool completely.

 

In a microwave safe bowl, pour 5 oz of Kraft caramel bits in the bowl. Microwave according to package instructions; in 20-30 second increments, stirring well after each increment. The caramel will be HOT, so use an oven mitt to remove from microwave. It is possible to microwave and burn the caramel if you microwave for too long, trust me. Once the caramel is melted, use a spoon to spread moving your spoon back and forth over the top of the bars.

 

Allow the caramel to cool completely. You will want to cut these bars before putting in the fridge, because the caramel will become too hard to cut though. I keep my bars in the fridge in an airtight container. I remove them about 10 minutes before serving to allow the bars to soften slightly.

 

Baked Parmesan Riggatoni

4 tablespoons olive oil, divided
2  boneless, skinless chicken breasts, chopped into bite size pieces
3 tablespoons olive oil
1 large onion, chopped
4 large cloves of garlic, minced
1 28 ounce can of crushed tomatoes (Recommended San Marzano)
2 6 ounce cans of tomatoes paste
1 cup water
2 tablespoons fresh oregano leaves, chopped
1 bay leaf
salt and pepper
1 pound rigatoni pasta
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
A handful of fresh basil, chopped or shredded


Preheat the oven to 450 degrees F.

Heat 2 tablespoons of olive oil in a large oven safe skillet, over medium-high heat. Add the chicken, season with salt and pepper and cook until no pink remains. Remove to a plate and tent with foil.

Return the skillet to the heat and add the remaining 2 tablespoons of olive oil. Add the onion and cook until translucent, about 5 to 7 minutes. Mix in half of minced garlic and cook one more minute. Stir in crushed tomatoes, tomatoes paste, water,oregano, and the bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.

Meanwhile bring a large pot of water to boil. Salt the boiling water and add the pasta. Cook to al dente. Drain and set aside.

Remove lid from the marinara sauce and add the cooked chicken and Parmesan cheese. Carefully stir in the cooked pasta and top with the mozzarella cheese.

Place the skillet in the oven and bake for 25 minutes, or until the cheese is browned and bubbly. Remove from the oven and top with shredded basil.

Apple Cinnamon Coffee Cake

• 1 3/4 cups sugar, divided
• 3/4 cup (6 ounces) cream cheese, softened
• 1/2 cup butter or stick margarine, softened
• 1 teaspoon vanilla extract
• 2 large eggs 
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups chopped peeled Granny Smith apples (about 2 large) 
• Cooking spray
•  
•  Preheat oven to 350°.
• Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
• Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife.Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.

Samoa Pie

Saving link for Jimmy.

http://www.siftandwhisk.com/blog/samoa-coconut-cream-pie/