Roxy15

Cayenne-Candied Bacon: 2 Tsp. Vegetable Oil 1 Cup Packed Light Brown Sugar 3/4 Tsp. Cayenne Pepper 1 lb. Thinly Sliced Bacon Preheat the oven to 350 degrees. Line a broiler pan with aluminum foil, and position broiler rack on top of pan. Lightly coat the rack with the vegetable oil. Combine the brown sugar and cayenne in a shallow dish, stirring to mix well. Press 1 side of each slice of bacon firmly into the spiced sugar to coat well. Arrange the slices of bacon on top of the broiler rack in a single layer, sugared-side up. If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly. Bake until the bacon is crisp and the sugar is bubbly, 15-20 minutes. Transfer to paper towels to drain briefly, then to a plate or serving dish to cool. ***Can be made several hours ahead. Serve warm or at room temperature.

Send me some quail haha:) I love quail:) and pheasant:) Grilled Quail With Bacon Barbeque Glaze: 8 Quail, Rib Bones Removed ***About 4-oz.s Each 2 Tsp. Vegetable Oil 2 Tsp. Salt 1/4 Tsp. Freshly Ground Black Pepper 1/2 Cup Bacon BBQ Sauce, Recipe Follows Preheat a grill. Pat the quail dry with paper towels and position them in 1 layer on a baking sheet or large plate. Use a pastry brush to lightly coat each quail with some of the oil on both sides. Season the quail with the salt and pepper on both sides. Transfer the quail to the grill and grill for 3 minutes on each side. Brush the quail with the bacon-barbecue glaze and cook for 1 minute longer, just until the glaze starts to caramelize, turning mid way to ensure even cooking on both sides. Serve immediately. Bacon Barbecue Glaze: 1 lb. Bacon, Diced 1 Cup Chopped Yellow Onions 1/4 Cup Tomato Paste 1 Cup Apple Cider Vinegar 1 T. Soy Sauce 1 T. Worcestershire Sauce 1 T. Hot Sauce 1 Cup Brown Sugar 2 Tsp. Salt 1/2 Tsp. Red Pepper Flakes Place the bacon in a medium pot and cook until golden brown and the fat is rendered, about 5 minutes. Remove the bacon and drain on paper towels. Remove all but 1/4 cup of bacon fat from the pan. Add the onions and cook, stirring, until the onions are soft, 4 minutes. Add the tomato paste and stir to incorporate. Add the Vinegar, Soy Sauce, Worcestershire Sauce, and Hot Sauce. Stir well and bring to a boil. Add the sugar, salt, red pepper, and cooked bacon, and cook at a boil until the sugar is dissolved, about 3 minutes. Reduce the heat to medium-low and simmer until thickened, 7-8 minutes. Remove from the heat. With a hand-held immersion blender or in a food processor, lightly pulse to finely chop the bacon. Transfer to a bowl until ready to use.

Green Beans With Bacon & New Potatoes: 4 Slices Bacon, Cut Into Thirds 1 Medium Onion, Finely Chopped 2 lbs. Fresh Green Beans, Ends Trimmed 8 Small New Potatoes, Halved If Large Salt & Freshly Ground Black Pepper, To Taste In a large saucepan or medium Dutch Oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and sauté until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

Maple Roasted Bacon: 3/4 lb. Thick-Cut Smoked Bacon 1-2 T. Ground Maple Syrup Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15-20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3-5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

Brown Sugar Baked Bacon: 1/4 Cup Firmly Packed Brown Sugar 2 Tsp. Chili Powder 8 Sliced Thick-Cut Bacon Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Set a cooling rack inside the prepared pan and set aside. In a shallow dish, combine the brown sugar and chili powder. Dredge the bacon slices in the brown sugar mixture and arrange the bacon on the rack. Bake in the preheated oven until crisp, about 20 minutes. Transfer to a serving plate and serve.

Brown Sugar Bacon: 1/4 Cup Light Brown Sugar 1/2 Tsp. Cayenne 1/4 Tsp. Fresh Ground Black Pepper 1/2 lb. Thick-Cut Bacon ***8 Slices Preheat the oven to 375 degrees. Mix brown sugar, cayenne, and black pepper together in a medium bowl. Add bacon and toss. Line a baking sheet with a wire rack and lay bacon on the rack. Pat any remaining spice mixture on the bacon. Put the baking sheet on the top rack of the oven and bake until crisp, about 15 minutes. Remove from the oven to a serving dish and let cool slightly before serving.

Grilled Baqcon Wrapped Shrimp: 20 Each Shrimp, 21-25 Count, Shelled, Deveined 1/2 lb. Bacon, Partially Cooked & Cut In Half 1/2 Cup BBQ Sauce 1/4 Cup Canola Oil 3 T. Lemon Juice 1/2-oz. Dijon Mustard 3 T. Chipotle Pepper In Adobo 1/2 Tsp. Red Chili Flake 1/4 Tsp. Cayenne Pepper 1/4 Tsp. Black Pepper 5-8 Bamboo Skewers Soak bamboo skewers in water, to keep from burning during grilling. Cook bacon partially, cut in half, and let cool on paper towel. Wrap bacon around shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling. Skewer 3- 5 shrimp per bamboo. Combine all ingredients in blender, except bacon and shrimp, and puree. Separate the sauce in half, one for basting one for dipping. Cook bacon wrapped shrimp on grill over medium heat. When shrimp begin to turn pink, begin basting with Chipotle Sauce.

Beef & Potato Boats: 4 Large Baking Potatoes ***8-10-oz.s Each 2 T. Butter 1-1/4 Tsp. Salt, Divided Dash Pepper 1/4-1/3 Cup Milk 1 lb. Ground Beef 1 Small Onion, Chopped 6 Bacon Strips, Cooked & Crumbled 1/2 Cup Sour Cream 1/4 Cup Shredded Cheddar Cheese Wash potato skins and prick with a fork. Bake at 400 degrees for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside. In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt. Spoon mixture into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400 degrees for 20-25 minutes or until heated through.

Short-Cut Nachos: 4 Flour Tortillas Oil Or Shortening For Frying 2 Cups Grated Monterey Jack Cheese Or Cheddar Cheese 1/4 Cup Chopped Canned Green Chili Peppers Cut each Tortilla into 8 wedges. Drop 3 or 4 pieces at a time into hot oil or shortening in mini-fryer. Fry until golden brown and puffy, about 1/2 minute on each side; drain. Sprinkle Tortillas immediately with grated Monterey Jack Cheese or Cheddar Cheese and Chopped Green Chili Peppers. Serve warm.

Nachos: 1 Can Refried Beans 1 Large Bag White Corn Tortilla Chips 1 Medium Onion, Chopped 1 Cup Shredded Pepper Jack Cheese 1 Jalapeno, Sliced Crosswise, Plus Extra For Garnish 1 Can Chili, Or Your Favorite Chile Recipe 1 Cup Shredded Cheddar Cheese 1 Cup Sour Cream 1 Cup Green Onions, Chopped 1 Tomato, Diced Have all the prepped ingredients easily accessible to assemble nachos. Preheat the oven to 350 degrees. In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos. On a large ovenproof platter, spread out a layer of tortilla chips and quickly put a teaspoon of hot refried beans on each chip. Working quickly, sprinkle with some onions, Pepper Jack Cheese and jalapeno slices. Spoon on chili and top that with Shredded Cheddar Cheese. Repeat this layering process until ingredients are used up. Save some of the jalapeno slices for garnish. Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven and place on a trivet or heatproof surface. Top nachos with sour cream, green onions, diced tomato and jalapeno slices and serve hot.

Chicken Nachos: 1-(9-oz.) Pkg. Frozen Southwestern-Flavored Cooked Chicken Breast Strips, Thawed 6 Cups Tortilla Chips 1-(8-oz.) Pkg. Shredded Cheddar Cheese Heat gas or charcoal grill. Cut 18x18-inch sheet of heavy-duty foil. Spray foil with cooking spray. With 2 forks, shred thawed chicken. Spread about half of chips evenly in center of sprayed foil. Top with half of the chicken and half of the cheese. Repeat layers. Wrap packet securely using double-fold seals, allowing room for heat expansion. When grill is heated, place packet, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until thoroughly heated and cheese is melted. To serve, open packet carefully to allow steam to escape. If desired, top with Chunky-Style Salsa, chopped tomato, diced avocado, chopped cilantro, sliced green onions, sour cream and/or guacamole. ***Look for non-stick foil at your grocery store to use in recipes like this. You can omit the cooking spray, and the food cooked in the foil will not stick! To bake the nachos in oven, heat oven to 450 degrees. Wrap nachos in foil as directed in recipe; bake 10 minutes.

This is my friends tried and true recipe for Salsa...I want to make this next time I make it. She is a great cook! Picante Salsa: 4 1/2 lbs. Ripe Tomatoes (scalded, peeled & chopped) 3 Hungarian Peppers (large, chopped) 1 Spanish or Yellow Onion (large, chopped) 1 Green Pepper (large, chopped) 1 Red Pepper (large, chopped) 4 Jalapeno Peppers (cored, including seeds, chopped) 2 Garlic Cloves (minced) 1 can Tomato Paste (5 1/2 oz.) 3/4 cup White Vinegar 1/4 cup Brown Sugar 1 TBSP Coarse Pickling Salt 2 tsp. Paprika 2 TBSP Durkees (Franks) Red Hot Sauce Combine all ingredients. Bring to a boil uncovered, mid-heat, stirring often. Boil gently for 60 minutes, stirring often. Pour into hot sterilized jars, 1/4 from top, ensure top of jar is clean, then immediately seal with self sealing lids that have been placed in hot water for a few minutes to soften the seal. Notes: Extra heat? Add 2 more jalapeno peppers Less heat? Subtract 1 jalapeno pepper Recipe can be doubled to fit in a large stockpot. Be sure you stir continuously!

Sausage-Tater Crescent Pizza: 1-(12-oz. Pkg. Bulk Pork Sausage Chopped Onions, To Taste-(Opt. 1-(8-oz.) Can Pillsbury Refrigerated Crescent Dinner Rolls Or 1-(8-oz.) Can Pillsbury Crescent Recipe Creations Refrigerated Seamless Dough Sheet 1 Cup Frozen Hash Brown Potatoes 1/2 Cup Shredded Cheddar Cheese 3 Eggs 1/2 Tsp. Salt 1/8 Tsp. Pepper, Or To Taste 3 T. Milk Preheat oven to 375 degrees. Into 8-inch skillet, crumble sausage. Cook sausage and onions over medium-high heat, stirring frequently, until no longer pink; drain. If using crescent rolls: Unroll dough; separate into 4 rectangles. Place in ungreased 13x9-inch pan. Press over bottom and 1/2 inch up sides to form crust; firmly press perforations and edges to seal. If using dough sheet: Unroll dough. Place in ungreased 13x9-inch pan. Press over bottom and 1/2 inch up sides to form crust. Spoon sausage and onions evenly over crust. Sprinkle with potatoes and cheese. Beat eggs in medium bowl. Add remaining ingredients; mix well. Pour over cheese in crust. Bake 18-23 minutes or until center is set and edges are deep golden brown. If desired, serve with Salsa. Cover and refrigerate any remaining pizza.

Grilled Barbecued Bacon-Chicken Skewers: 15-(6-in.) Bamboo Skewers 3 Large Boneless, Skinless, Chicken Breasts ***About 1 lb. 1 Pkg. Amazing Taste Poultry Seasoning 4 Large Green Onions 1-(2.1-oz.) Pkg. Refrigerated Cooked Bacon ***15 Pieces 1/2 Cup Sweet Baby Ray’s BBQ Sauce, Or Your Favorite BBQ Sauce Soak skewers in water at least 30 minutes to prevent burning. Meanwhile, cut each chicken breast in half lengthwise, then cut crosswise to make 10-(about 1-inch) pieces. Wash chicken in colander under cold water; pat dry with paper towel. Put chicken in a bowl and sprinkle Amazing Taste Poultry Seasoning over chicken. Cut onions into 2-inch pieces (30 pieces total). Cut bacon slices in half crosswise. Heat gas or charcoal grill. Push 1 skewer through end of 1 bacon piece, then through middle of 1 chicken piece and back through other end of bacon piece; add 2 onion pieces, then repeat with another bacon piece and chicken piece. Place on large plate or tray. Repeat to make remaining kabobs. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs; brush with half of the barbecue sauce. Cover; cook 5 minutes. Turn kabobs; brush with remaining sauce. Cover; cook about 1 minute longer or until chicken is no longer pink in center. If desired, serve with additional barbecue sauce for dipping. To Bake: Heat oven to 400 degrees. Line large cookie sheet with foil; spray with cooking spray. Make kabobs as directed; place on cookie sheet. Drizzle or brush barbecue sauce over all sides of kabobs. Bake 10 minutes. Turn kabobs. Bake 5-10 minutes longer or until chicken is no longer pink in center. Keep pieces of kabob at the tip of the skewer while threading to keep bacon tight.

Garlic Bread: 1 Cup Butter 1 Cup Fresh Parmesan Cheese, Grated 1/2 Cup Mayonnaise 3 Heaping Tsp. Crushed Garlic 2 Tsp. Italian Seasoning Mix all ingredients in bowl. Slice a loaf of sourdough bread lengthwise. Apply as much butter mixture as you like, but, generously to the bread. Wrap in foil and bake at 350 degrees for 25 minutes. Unwrap and brown under the broiler until toasted. ***DO NOT WALK AWAY-KEEP AN EYE OUT ON IT! ***You can double or triple the amounts.

Grilled Chicken Wings: 4 T. Granulated Garlic 2 Tsp. Red Pepper 1 Tsp. Salt 1 lb. Chicken wings 1-1/2 Cups Hidden Valley Original Ranch Dressing 2 Cups KC Masterpiece Original BBQ Sauce ***Or Your Favorite BBQ Sauce Light grill using Kingsford Charcoal with Sure Fire Grooves. Mix garlic, red pepper and salt; rub onto wings. Pour Ranch dressing into Glad Food Storage Bag; add wings. Shake bag to coat wings. Remove wings from bag; place on aluminum foil, fold into cooking pockets and seal tightly. Place pockets on main grill rack for about an hour and a half. Remove wings from pockets and finish directly on grill over moderate flame. Turn every two minutes until wings develop a crust. Baste wings with KC Masterpiece Original Barbecue Sauce. *If smoker is available, arrange wings on smoker. Cook for 1/1/2- 2 hours. Remove and place on grill over moderate flame and grill as directed above. Serve wings with Hidden Valley.

BBQ Potato: 4-6 Extra Large Baked Potatoes 8-oz.s Whipped Butter Or Margarine 8-oz. Container Sour Cream 2 T. Hidden Valley Original Ranch Salad Dressing & Seasoning Mix 3 Cups Fine Shredded Cheddar Cheese 1/3 Cup Chopped Fresh Scallions 6-8 Slices Bacon, Cooked & Crumbled Prepare your outdoor grill for indirect heat, by building a charcoal fire on one side of the grill, leaving the other side void. Preheat the grill to 450°F. Wash the potatoes and wrap them with aluminum foil. Place the wrapped potatoes over the void side of the grill, close the grill lid, and cook for 1-1/2 hours or until the potatoes soften. Remove the potatoes and set aside. In a small bowl mix the sour cream and the Hidden Valley Original Ranch Salad Dressing & Seasoning Mix. Cut each potato open and add butter, seasoned sour cream, cheese, scallions and bacon bits. ***For added impact, try topping your overstuffed potatoes with grilled chicken, turkey, beef or pork. .

Honey Garlic Ribs: 6 lbs. Pork Baby Back Ribs, Cut Into Two-Rib Portions 2 Cups Water, Divided 3/4 Cup Packed Brown Sugar 2 T. Cornstarch 2 T. Garlic Powder 1/4 Tsp. Ground Ginger 1/2 Cup Honey 1/4 Cup Soy Sauce Place ribs bone side down in a large roasting pan; pour 1 cup of water over ribs. Cover tightly and bake at 350 degrees for 1-1/2 hours. In a small bowl, combine the brown sugar, cornstarch, garlic powder and ginger. Stir in the soy sauce, honey and remaining water until smooth. Drain fat from roasting pan; pour sauce over ribs. Bake, uncovered, for 45 minutes or until meat is tender.

Club Roll-Ups: 1-(3-oz.) Pkg. Cream Cheese, Softened 1/2 Cup Hidden Valley Ranch Salad Dressing 2 T. Hidden Valley Ranch Salad Dressing Mix 8 Bacon Strips, Cooked & Crumbled 1/2 Cup Finely Chopped Onion 1-(2-1/4-oz.) Sliced Ripe Olives, Drained 1-(2-oz.) Jar Diced Pimientos, Drained 1/4 Cup Diced Canned Jalapeno Peppers 8-(10-in.) Flour Tortillas, Room Temperature 8 Thin Slices Deli Ham 8 Thin Slices Deli Turkey 8 Thin Slices Deli Roast Beef 2 Cups-(8-oz.s) Shredded Cheddar Cheese In a small bowl, beat the Cream Cheese, Ranch Dressing and Dressing Mix until well blended. In another bowl, combine the bacon, onion, olives, pimientos and jalapenos. Spread cream cheese mixture over tortillas; layer with ham, turkey and roast beef. Sprinkle with bacon mixture and Shredded Cheddar Cheese. Roll up and put on a serving plate covered with Plastic Wrap; refrigerate. Take out and slice roll-ups into serving slices-(Opt.) Use toothpicks to hold roll-ups together; serve.

I made this yesterday and this time I added 2 Habanero Peppers to make it even hotter...it was better by adding them. 3 lbs. Roma Tomatoes 3 Roma Tomatoes 4 Bunches Garlic ***Not Individual Cloves Juice Of 2 Lemons 3/4 Tsp. Salt Garlic Salt, To Taste 1/2 T. Cayenne Pepper 3/4 Tsp. Ground Cumin Sliced Green Onions, To Taste 6 Jalapeno Peppers ***Take Seeds Out 6 Serrano Peppers ***Take Seeds Out 2 Habanero Peppers Chop The 3 Roma Tomatoes By Hand, Refrigerate In A Covered Bowl. Peel Garlic, Separate Cloves; Using the “S” Blade, Pulse In Food Processor To Chop Garlic. Put Chopped Garlic In A Bowl. Take Stems Off Of Peppers, Slice In Half & Remove Membranes & Seeds. Wash Peppers Under Cold Water In Colander. Put Peppers In Food Processor & Using The “S” Blade, Pulse To Chop Peppers. Put Chopped Peppers In A Covered Bowl. Using A Dutch Oven, Bring A Large Pot Of Water To A Boil. Put The 3 lbs. Of Roma Tomatoes In Boiling Water & Boil Until The Tomato Skins Start To Loosen & Set Color. Drain The Tomatoes. Using The “S” Blade In The Food Processor, Pulse Tomatoes Until They Get To The Consistency That You Want. Squeeze 2 Lemons For Lemon Juice In A Bowl. Put Refrigerated Chopped Tomatoes, 3 lbs. Crushed Tomatoes, Lemon Juice, Salt, Garlic Salt, Green Onions, Garlic, Jalapeno Peppers, Serrano Peppers, Ground Cumin & Cayenne Pepper In Dutch Oven. Bring To A Boil & Continue Boiling Until Vegetables Are Soft & Until Mixture Has Reached Desired Consistency. Remove From Stove; Put Salsa In A Covered Bowl; Refrigerate.

Chiles Rellenos Casserole: 2-(4-oz. Cans Each) Whole Green Chilies, Drained 1/4 lb. Monterey Jack Cheese, Cut Into Strips 1 Cup-(4-oz.s) Shredded Cheddar Cheese 5 Eggs 1-1/4 Cups Milk 1/4 Cup All-Purpose Flour 1/4 Tsp. Salt 1/4 Tsp. Pepper 1/8 Tsp. Hot Pepper Sauce Split chilies lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chilies with cheese strips. Place half of chilies in a greased 11-in.x7-in. baking dish; sprinkle with 1/2 cup Cheddar Cheese. Repeat layers. In a small bowl, beat the eggs, milk, flour, salt, pepper and Hot Pepper Sauce until smooth; pour over chilies. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Spicy Chicken Wings: 16-18 Chicken Wings ***About 4 lbs. Oil, For Deep-Fat Frying 1/2 Cup Butter, Melted 1/2 Cup Hot Pepper Sauce 2 T. Cider Vinegar Celery Sticks/Party Carrot Sticks Bleu Cheese/Hidden Valley Ranch Dressing Cut wings into three pieces; discard the wing tips. Fry chicken in hot oil until crisp and juices run clear (5-7 minutes for small part, 6-8 minutes for drumettes.) Combine butter, hot pepper sauce and vinegar in a bowl; add chicken and toss to coat. Drain. Serve with carrot/celery sticks and dressing. ***Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Glazed Chicken Wings: 12 Whole Chicken Wings ***About 2-1/2 lbs. 1/2 Cup BBQ Sauce 1/2 Cup Honey 1/2 Cup Soy Sauce Cut chicken wings into three sections; discard wing tip section. Place in a greased 13-in.x9-in. baking dish. Combine BBQ Sauce, Honey and Soy Sauce; pour over wings. Bake, uncovered, at 350 degrees for 50-60 minutes or until chicken juices run clear. *** Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. ***Use Honey BBQ Sauce If You Prefer The Sauce Thicker.

Good Football Munchie: 6 Cups Original Bugles 5 Cups Nacho-Cheese Flavored Bugles 4 Cups Miniature Cheese Crackers 1-(6-oz.) Pkg. Miniature Colored Fish-Shaped Crackers 3 Cups Miniature Pretzels 2 Cups Crispix 2 Cups Lightly Salted Cashews 3/4 Cup Butter-Flavored Popcorn Oil 2 Envelopes-(1-oz. Each)-Hidden Valley Ranch Salad Dressing Mix In a large bowl, combine the first seven ingredients. Combine oil and dressing mix; pour over cracker mixture and toss to coat. Transfer to three greased 15-in.x 10-in.x 1-in. baking pans. Bake at 250 degrees for 40-45 minutes or until crisp, stirring occasionally. Cool on wire racks. Store in an airtight container.

Potato Pancakes: 6 Cups Hashbrowns 1/2 Cup Chopped Scallions 6 Eggs Salt & Pepper, To Taste Or Creole Seasoning-(Opt.) 1/2 Cup Flour 1 Cup Shredded Cheddar Cheese Fried Bacon, Crumbled, To Taste-(Opt.) Mix all the ingredients form into patties and fry in 1/2-in. oil until crispy. **Use a spoon to flatten while frying.