Candied Jalapenos

http://tastykitchen.com/blog/2011/09/candied-jalapenos-cowboy-candy/

Roasted Asparagus

•  
• 24 large asparagus spears (about 2 pounds), trimmed and peeled
• Extra-virgin olive oil
• Coarse sea salt and freshly ground black pepper
• Aged balsamic vinegar
• Parmesan, for shaving
•  
•   Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.
  Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.
  
   http://www.epicurious.com/recipes/food/views/Roasted-Asparagus-365157

Cheescake Cookie Cups

Cookie Cups

3/4 cup butter

1/2 cup sugar

1 large egg

2 tbsp milk

one 15.25 oz box cake mix, any flavor

Cheesecake Filling

12 oz cream cheese

1 1/4 cup powdered sugar

1 1/2 tsp vanilla extract

graham cracker crumbs, optional

 

Instructions

1. Cream butter and sugar together until light and fluffy.

2. Add egg and milk and mix until combined.

3. Add dry cake cake and mix thoroughly. Dough will be thick.

4. Wrap dough in clear wrap and refrigerate 3-4 hours, or overnight.

5. Grease a mini muffin tin.

6. Make balls of about 1 1/2 tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make a slight indention, where you'll add the cheesecake filling later. You want each cup to only be about 3/4 full, or they will rise out of the cup when baked.

7. Bake at 350 degrees for 9-11 minutes, or until edges are barely golden.

8. Remove cookies from oven and allow to cool for 3-4 minutes. If the center doesn't still have an indention, use the end of a wooden spoon (or something similar) to press down a bit in the center of each cookie.

8. Remove cookies to a cooling rack to cool.

While the cookies cool, make the cheesecake filling:

1. Beat cream cheese until smooth.

2. Add powdered sugar and vanilla extract and beat until smooth.

3. Use a spoon or piping bag and tip to add cheesecake filling to the center of the cooled cookie cups.

4. Top with graham cracker crumbs or sprinkles, if desired. Store covered in refrigerator.

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.