Bacon Wrapped Bratwurst

Ingredients:

 4 bratwurst

 3 (12 ounce) cans light beer

 5 tablespoons brown sugar

 1 teaspoon cayenne pepper

 6 slices bacon, cut in half

Directions:

Poke bratwurst several times with a small fork, and place into a saucepan with the beer. 

Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. 

Remove the bratwurst from the beer, and allow to cool to room temperature.

Preheat oven to 425 degrees F (220 degrees C). 

Line a baking sheet with aluminum foil, and place a wire rack on top.

Toss the brown sugar and cayenne pepper together in a large bowl and set aside. 

Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. 

Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.

Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.

Banana Bread Brownies

Ingredients:

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:

Heat oven to 375F.
Grease and flour 15x10-inch jelly roll pan.
For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract.
Add flour, baking soda, salt, and blend for 1 minute.
Stir in walnuts.
Spread batter evenly into pan.
Bake 20 to 25 minutes or until golden brown.
For frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
Add powdered sugar, vanilla extract and milk.
Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).
Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Bean Dip

Bean Dip

Ingredients:

1 Can Beans  Rosarita Refried Beans 30 Oz can
1 Jar Salsa Orgeta Thick & Chunky 16 oz Mild
Guacamole 1 container Deans Guacamole dip 12 Oz.
Sour Cream 1 container 16 Oz Daisy brand
Cheese  Mexican Style cheese, Ralphs brand.  or Monterey Jack, Chedder, Quesadilla and Asadero

Preparation:

In a 13 x 9 inch dish

Layer beans on bottom layer,
Layer of Salsa
Layer of Guacamole
Layer of Sour Cream
Top with Cheese

http://jim-shirley.blogspot.com/2015/01/bean-dip.html

Hobo Queso

Hobo Queso

Ingredients:

Leftover taco meat
1 block of Velveeta cheese
1 can of Rotel tomatoes

Directions:

One bag of off-brand Tostitos tortilla chips

Throw it all into the pot.
Set pot to high.
Stir occasionally.
Wait an hour.
Eat the entire thing over the span of a weekend.

Fall Dip

Ingredients:

16 oz of cool whip, 3 small boxes instant vanilla pudding *** dry mix only*** DON'T make the pudding*** , one small can of pumpkin. 
Vanilla Wafers
Sliced Apples
medium pumpkin for serving (if desired)

Directions:
Mix everything together and then add some pumpkin pie spice. 
DON'T make the pudding***
Serve with graham crackers. 

Chipotle Corn Salsa

Ingredients

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

Directions

Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

Read more at: 
http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-corn-salsa-recipe/index.html

no cook Pimento Cheese

Ingredients:

4 oz grated sharp cheddar

4 oz grated Monterey Jack

1/4 cup cream cheese

1/4 cup mayonaise

1 4oz are pimentos

Directions:

pulse ingredients in food processor till combined but still chunky

Chill before serving

HOMEMADE PIMENTO CHEESE

Spread this on anything for a zippy, tangy, creamy boost.

Why This Recipe Works: The first few attempts were missing something. After a bit more research, we found several versions of this dish that benefit from a small shot of pickle juicebecause of its vinegary, sour flavor. This recipe needs a lot of stirring before the mixture starts to resemble pimento cheese, but don't give up if it's looking dry; after some vigorous stirring, the cheese and liquid ingredients start to combine and smooth out. But don't overmix and make it too smooth--those small, cheesy lumps are what gives pimento cheese its characteristic texture.

Makes about 1 1/2 cups

¾ cup grated sharp cheddar cheese
½ cup grated Monterey Jack cheese
2½ tablespoons pimento chiles
1 tablespoon mayonnaise
1 tablespoon pickle juice
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce

Combine all ingredients in medium bowl. 

Using fork, stir vigorously until thoroughly combined. 

Season with salt and pepper.

http://shine.yahoo.com/shine-food/southern-staple-everyone-know-215700421.html

Salsa

3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Stir all ingredients together. 
Refrigerate. 
Best to let marinate overnight. 
Serve chilled.

☆.•♥• Delicious Homemade Salsa Recipe!•♥•☆

☆.•♥• Delicious Homemade Salsa Recipe!•♥•☆



I Stopped buying the jar stuff once I tasted this homemade salsa.

Simple and delicious:

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1/3 cup chopped Italian parsley or Cilantro if you prefer* 
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:

1 Mix all together and bring to a slow boil for 10 minute.
2 Seal in jars and cook in hot water bath for 10 minute.
3 This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4 Yields 3-6 quarts or pints.

Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste.

Mix everything together and let sit overnight for flavors to meld.

Easiest PB Fudge EVER

2 cups sugar,
1/2 cup milk (or use half and half)
1 tsp. vanilla,
3/4 cup peanut butter.
Bring sugar and milk to a boil. 

Boil two and a half minutes. 

Remove from heat and stir in PB and vanilla. 
That's it

Apple things

*YUMMY*

• 1 (21 ounce) can apple pie filling
• 6 (8 inch) flour tortillas
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup water

• Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
• Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
• In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
• Pour sauce over enchiladas and let stand 45 minutes.
• Bake in preheated oven 20 minutes, or until golden.
• Serve with vanilla ice cream