Salted Maple Bacon Truffles

I needed to adapt this a bit as I found it to be too moist

The original recipe can be found here

Salted Maple Bacon Truffles makes abt 54

1/2 cup butter, softened

3/4 cup brown sugar

3 cups flour

1 can (14 oz) sweetened condensed milk

1 tsp maple extract

1/2 cup finely chopped, cooked bacon (1 used 2 pkg of prechopped bacon)

 

Topping

1 pkg chocolate almond bark

1/3 cup very finely diced, cooked bacon

coarse sea salt

 

Directions

In a large mixing bowl, cream the butter and brown sugar until fluffy.

Add in the flour, condensed milk, maple extract, and bacon.

Stir until well combined. 

Using a small cookie scoop (about 1 Tbsp),

scoop dough onto a cookie sheet covered with plastic wrap

or parchment paper.

Roll the dough into balls so they are round

Freeze balls for about 20 - 30 minutes to firm up.

When dough is chilled;

melt chocolate on the stove top in a pan

Be careful not to over heat the chocolate or it will seize. 

Dip a ball into the melted chocolate

and then shake off any excess.

Quickly sprinkle a pinch of the very finely diced bacon

and a smaller pinch of sea salt onto the top of the truffle

before the chocolate solidifies.

Repeat with the rest of the truffles.

 

Once they are all dipped they do not have to be frozen.

You only freeze them for a short time

to make them easier to dip. 

Because of the bacon they should probably

be kept in the fridge until ready to serve. 

  

Green Tomato Cake

Wonder what to do with those extra pesky green tomatoes?

 Tired of fried green tomatoes?

Make Green Tomato Cake!

This is a very moist spice like cake that freezes well.
I made the cupcake version this time

Green Tomato Cake 

Makes 1 - 9x13 inch cake pan

can make cupcakes as well

1/2 C butter or margarine 

1 tsp ground nutmeg

1C white sugar

 1 tsp baking soda

2 eggs 

1/4 tsp salt

2 C all-purpose flour

 1/2 C chopped nuts

1/2 C raisins 

4 C chopped green tomatoes

1 tsp ground cinnamon 1 Tbsp salt

Wash, peel and dice green tomatoes. 

Sprinkle with 1 tablespoon salt.

 Let stand 10 minutes.

 Place in a colander 

and rinse with cold water and drain.

 Preheat oven to 350 degrees F

Grease and flour a 9x13 inch pan. 

Cream butter and sugar. 

Add eggs and beat until creamy.

 Sift together flour, cinnamon, nutmeg, soda and salt. 

Add raisins and nuts to dry mixture; add to creamed mixture. 

Dough will be very stiff. Mix well. 

Add drained tomatoes and mix well.

Pour into a prepared 9 x 13 inch pan. or muffin tins

Bake at 350 degrees F for 40 to 45 minutes (for loaf)

abt 15-20 min for cupcake
or until toothpick inserted into cake comes out clean.

Sprinkle with confectioners’ sugar or 

frost with your favorite caramel 

or cream cheese frosting.

Breakfast Sausage Biscuits

I got the recipe from here

This is perfect for those grab and go

breakfast moments

I wish I would've made

them when my kids were teens

I used 2 rolls of sausage and rolled it to the edge
baked at 350 until brown

I used pork sausage which shrank  ALOT!

I will try turkey next time to 

see if there is less shrinkage
I cut them in to squares
and put it on the top of the English Muffins

I added salsa to the eggs

before I put them in the oven
baking at 350 until set

After cooking I sprinkled

cheese instead of using slices

Cut those into squares

and topped the sausage

Wrapped them up and froze them

Cookie Monster Ice Cream Cone Cupcakes

I used a rack similar to this

Fill the cups abt 1/2 full with cake batter

make according to the package instructions

I used

because they didn't fill up

completely  I added some frosting

before decorating with a tip 223

I used

Add lg  eyes from Wilton

These were the best way

to serve because they can be held

by small hands and

they really don't get

much cake or frosting

Corn Beef Brunch

• 
  

I got ther recipe from here Of course I adapted it to my liking

2 cans corn beef

shredded cheese

6 eggs

Spread hash in the bottom of a greased 13x9-in. baking dish. 

Layer cheese slices over hash. 

Beat eggs and pepper; pour over top. I pulled the side and let the egg mix drizzle down the side

Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. 

Yield: 8-10 servings.

Sausage Ravoli Bake

I got the recipe from here

• 1 package (25 ounces) frozen cheese ravioli
• 1-1/2 pounds bulk Italian sausage
• 1 container (15 ounces) ricotta cheese
• 1 large egg, lightly beaten
• 1 teaspoon dried basil
• 1/2 teaspoon Italian seasoning
• 2 jars (one 26 ounces, one 14 ounces) spaghetti sauce
• 2 cups (8 ounces) shredded Italian cheese blend
• 
  
• Cook ravioli according to package directions.

Meanwhile, preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.

In a small bowl, combine ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli.

Spoon 1-1/3 cups spaghetti sauce into a greased 13x9-in. baking dish. Layer with half of the ravioli and sausage. Spoon ricotta mixture over sausage; top with 1-1/3 cups sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top; sprinkle with shredded cheese.

Cover and bake 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Yield: 8 servings.

Easy Turtle Layer Cake

This recipe was based loosely off of

the following one

Turtle Chocolate Layer Cake

I made an easier version using

Sea Salt Caramel Frosting by

1/4 C powder sugar

1 dark chocolate cake mix made as per instructions

dividing the batter into 3 round pans

( I didn't do this so ended up cutting each one in half)

Hot Fudge Chocolate Ice Cream Sauce - heated

Pecan pieces

Make the cake as per instructions

Mix the frosting w the powder sugar until well blended

level each layer by cutting w serrated knife

Spread frosting on each layer and stack

Spread a fine layer of the hot fudge sauce

Repeat for next layer

One the top layer

spread the hot fudge sauce until it drips over the edge

With a star tip go around the edge of the cake

Depending on the size of your star tip 

either do one or 2 rounds

in the center sprinkle pecans

Viola!!

Autumn Hayride Casserole

I have no idea where the name came from

for this

Autumn Hayride Casserole

1 lb. ground beef, browned                                          1 c. all-purpose flour

1-1/2 t. salt, divided                                                     1/2 c. cornmeal

I1/2 t. chili powder                                                       2 T. sugar

2 c. Cheddar cheese, shredded                                     1 t. baking powder

and divided                                                                   1/4 c. butter

1/2 c. barbecue sauce                                                  1/2 c. milk

1-1/2 c. Mexican-style corn                                        1 egg, beaten

8-oz. can tomato sauce

Combine flour, cornmeal, sugar,
baking powder and one teaspoon salt,
1/2 cup cheese; cut in butter.

Blend in milk and egg

Combine ground beef, 1/2 teaspoon salt, chili powder,

one cup Cheddar cheese, barbecue sauce,

corn and tomato sauce; set aside

Spread half of the cornmeal mixture over the bottom
and sides of an ungreased 9" square baking pan.
Pour ground beef mixture on top of crust

sprinkle with remaining cheese.

Pour reserved half of cornmeal mix on top

Bake at 400 degrees for 20 minutes;