Bacon Cheddar Deviled Eggs

• 12 Hard boiled eggs
• 4 slices Bacon (cooked & crumbled)
• 2 tablespoons Cheese, finely shredded
• 1 Green Onion (finely chopped)
• 1 cup Mayonnaise
• 1 tablespoon Mustard

• Cook bacon {we like to cook bacon in the oven}
• Slice hard boiled eggs length-wise and scoop out yolks, place yolks in a mixing bowl.
• Mash yolks and mix in the bacon,cheese, green onion,mayonnaise,mustard and black pepper.
• Spoon or pipe the mixture into the egg whites.
• Refrigerate until serving.
• ¼ teaspoon black pepper
• 
  

Krispy S'mores

10 oz miniature marshmallows

¼ cup butter (plus more for greasing)

5 cup Rice Krispies cereal

¾ cup graham cracker crumbs

7 oz jar marshmallow creme

6 Hershey's chocolate bars

Preheat oven to 200 degrees.

Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.

Combine marshmallows and one quarter cup of butter in a microwave-safe bowl.

Cover and heat on high for 30 seconds, stir. Repeat until completely blended.

Stir in cereal and graham cracker crumbs.

Press mixture into prepared pan.

Spread marshmallow creme on top using an offset spatula.

Place Hershey's bars on top of the marshmallow creme.

Place in oven for two minutes. Use a spatula to spread the softened chocolate.

Let cool for 10 minutes.

Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.

Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.

Slice and serve!

Mashed Potato Bacon Bombs

http://www.savorystyle.com/blog/food/mashed-potato-bacon-bombs

2 cups leftover and chilled Mashed Potatoes
Bacon..one slice per Bomb
1 Egg
1/2 cup Dry Bread Crumbs
Cheddar Cheese cut into 1″ chunks (one chunk per Bomb)
Salt and Pepper to taste
Skewers or toothpicks
Oil for frying~  I used Canola
Sour Cream and toppings for dipping
1) In a large bowl combine the Mashed Potatoes, Egg, and S&P until well blended.

2) Grab a small scoop of the Mashed Potatoes and gently form it around a Cheddar Chunk…

3) Place the Bread Crumbs into a shallow bowl, and roll that baby evenly in the Bread Crumbs. Fry them up in the oil (350 degrees, until they're evenly golden...

4) Let the drain on some paper towel .

5) Serve them with Sour Cream, and serve them warm so they explode! ~Enjoy! :)

General Tso's Chicken

Must try this.

http://www.seriouseats.com/recipes/2014/04/the-best-general-tsos-chicken-food-lab-chinese-recipe.html

Gingerbread House Recipe and Instructions

1c butter, room temperature
1 c light brown sugar, firmly packed
1/2 t lemon peel
1/2 t orange peel
2 t cinnamon
1 t ginger
1 c dark corn syrup or golden molasses (I use molasses)
2 eggs, beaten
6 c flour (approximately)
1/2 t salt
1 1/2 t baking soda

Decorative Icing, recipe follows
2 c granulated sugar for joining parts, instructions below

Cream butter with sugar until light and fluffy.
Mix in peels and spices.
Bring corn syrup or molasses to a BOIL and stir into butter mixture until thoroughly blended.
Beat in eggs.
Sift 4 cups of flour with sale and baking soda
Add flour to the mixture and stir well.
Use as much of the remaining flour as necessary to give a dough smooth enough to roll but one that is still very soft and pliable.
Roll in plastic wrap and chill for 1 hour.

Cutting out pattern:
Divide dough into several sections and roll each out on a lightly floured board to 1/4" thickness.  CAREFULLY SLIDE ROLLED DOUGH ONTO 2 large lightly greased baking sheets.  Place paper patterns on dough and cut around them, being sure to cut TWO of each piece.  This pattern is simple but you can cut out windows, add doors and shutters or anything else you like.  If you do not cut out doors and windows, they can be drawn in with the frosting or make with candy.

Bake in 350 degree oven for 15-18 minutes or until pieces are an even golden brown.  Remove smaller pieces first if they brown sooner.  Cool on a rack.  Meanwhile make icing.  Decorate the sides, front and back of the house.  The roof will be decorated after the house is assembled.

Decorative Icing (Royal Frosting)
1 box powdered sugar (1 pound)
2 1/2 T meringue powder
1/4 c warm water
1/2 t vanilla

Put all ingredients in a small mixing bowl.  Beat on low speed until moist.  Then on high speed for 5 minutes or until frosting is stiff and holds a peak.
Note: If frosting becomes soft and loses it's peak put it back int eh mixing bowl and beat again until stiff.  Also keep a moist towel over the portions of icing you are not using to help keep it from drying out.

Joining parts:
Melt 2 cups of sugar in a heavy bottom, 12" skillet over low heat.  Stir constantly.  When sugar is all melted, turn temperature to warm.  Dip edges to be attached into melted sugar and QUICKLY join sections together.  Hold a few seconds as it dries.

Note:  DO NOT ADD WATER TO SUGAR!

Brisket

3 pounds second-cut brisket
1 1/2 tablespoons kosher salt
2 teaspoons black pepper
2 tablespoons neutral oil
2 tablespoons unsalted butter
3 medium white onions, peeled and thinly sliced
6 garlic cloves, peeled and smashed
1 sprig thyme
2 medium carrots, peeled and cut into chunks
3/4 cup dried apricots or prunes
1 1/2 tablespoons tomato paste 
1 1/2 quarts (6 cups) beef stock
1 bottle red wine (I use Cabernet)

1. Rub brisket all over with salt and pepper and allow to sit out at room temperature for 40 minutes. After 40 minutes, the moisture that the salt releases from the meat should be reabsorbed into the meat. If the surface of the brisket is still beaded with moisture, allow the meat to sit out at room temperature a little longer.
2. Preheat oven to 325° F. Heat the oil in a large Dutch oven over high heat and sear brisket for 5 minutes on each side, or until a nice crust forms. After searing, remove the meat from the pot and set it aside.
3. Melt butter in the Dutch oven and add onions, garlic, thyme, carrots, and tomato paste and cook over medium heat until onions are soft and slightly browned — about 5 to 7 minutes.
4. Return brisket to Dutch oven and add the apricots or prunes, beef stock, and red wine. The brisket should be completely submerged in liquid — if it isn’t, add water or more stock until it is.
5. Cook in the oven until the meat is falling apart, about 3 1/2 to 4 hours.
6. When the meat is done, remove it from the Dutch oven, set it on a platter, and cover in foil to keep it warm. Boil the liquid over medium heat until it reduces to approximately 4 cups — this should take about 25 minutes.
7. After it has reduced, strain the sauce through a sieve and taste it to adjust seasoning.
8. Cut brisket against the grain in 1/4-inch strips and serve with sauce and stewed apricots or prunes, onions, and carrots.

Cheddar Beer Dip for soft pretzels

• 2 Tbsp flour
• 2 Tbsp butter
• ½ cup milk
• ¾ cup Pale Ale
• 12 oz sharp cheddar, freshly grated
• 1 tsp cayenne pepper
• Start by making a roux. Melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.Whisk in the milk and beer. Cook until thickened slightly, approximately 3-5 minutes.
• Remove from heat and stir in the freshly grated cheese and spices. Season with salt and pepper to taste.
• Repeat this process with the remaining 2 dips. Serve immediately with warm, freshly baked pretzel bites.
• Salt & pepper