Easter Dinner at Monica's April 17, 2014

Easter Ham
Find out how to do it like Honey Baked Ham Co here:  
http://www.mommyskitchen.net/2012/04/copycat-honey-baked-ham-my-new-go-to.html



Four Cheese Scalloped Potatoes
(from Food Network)

Ingredients
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Beans...
...were just beans. 


Fruit Salad
Prep Time: 20 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 12

Ingredients
1 cup Sugar
1 cup Water
 Juice Of 1 Orange
 Zest Of 1 Orange
2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
4 pints Strawberries, Hulled And Halved
2 pints Blueberries
2 cups Red Grapes, Halved
2 cups Green Grapes, Havled
 Mint Leaves
Preparation Instructions
Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.

Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.

Orange Glazed Carrots

Rated:	Prep Time: 5 Minutes	Ready In: 20 Minutes
Submitted By: HEIDI S.	Cook Time: 15 Minutes	Servings: 4

"Baby carrots are simmered in a sweet sauce of orange juice, brown sugar and butter."

INGREDIENTS:

1 pound baby carrots 1/4 cup orange juice 3 tablespoons brown sugar

2 tablespoons butter 1 pinch salt

DIRECTIONS:

1.	Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
2.	Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

Hot Cross Buns from The Pioneer Woman

Ingredients

• 2 cups Whole Milk
• ½ cups Canola Oil
• ½ cups Sugar
• 1 package (2 1/4 Teaspoons) Active Dry Yeast
• 4 cups All-purpose Flour
• ½ cups (additional) Flour
• ½ teaspoons (heaping) Baking Powder
• ½ teaspoons (scant) Baking Soda
• 2 teaspoons Salt
• ¼ cups Sugar
• 1 teaspoon Cinnamon
• Spices: Cardamom, Nutmeg, Allspice (optional)
• ½ cups Raisins
• GLAZE
• 1 whole Egg White
• Splash Of Milk
• Icing
• 1 whole Egg White
• Powdered Sugar
• Splash Of Milk

Preparation

Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes.
Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.
Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.
Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.
Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won’t use all the sugar/cinnamon mixture.)
Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.
PREHEAT OVEN TO 400 degrees
GLAZE
Mix 1 egg white with a splash of milk. Brush onto each roll.
Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.
Remove from pan and allow to cool on a cooling rack.
ICING
Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.
Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.

Caramelized Pineapple With Coconut Sorbet

Serves 4

Hands-On Time: 10m

Total Time: 15m

Ingredients

• 2  tablespoons  unsalted butter
• 1/4  cup  brown sugar
• 1/2  pineapple, cored and cut into 8 half-moons (or 4 canned pineapple rings, cut in half)
• 1  pint  coconut sorbet

Directions

1. Melt the butter in a large skillet over medium heat. Add the sugar and cook, stirring, for 1 minute (the butter and sugar will remain separated).

2. Add the pineapple and cook, swirling the pan, until the pineapple is tender and the sauce is smooth, 4 to 5 minutes per side. Serve the pineapple with the sorbet and drizzle with the sauce.

Rachel's Traditional Christmas Meal (Grandma Hiller's Southern take)

LionHouse Cheese Ball

1 package (8 oz) cream cheese, softened

1 ½ c. grated cheddar cheese

1 T. dried chives

2 t. dry ranch dressing mix

chopped pecan (optional)

Mix all ingredients together.  Form into a ball and roll in chopped pecans.  Serve with assorted crackers. 

Applewood Smoked Ham from Costco


Mustard Ring (served with every bite of ham!)

             (Mrs. Mark E. Petersen)

4 eggs, well beaten                                    ¼ c. hot water to dissolve gelatin

¾ c. sugar                                                3 tsp. dry mustard (rounded spoonfuls for stronger

1 pkg. gelatin (unflavored)                                                            flavor-if desired)

            soaked in ¼ c. cold water            ½ pt. whipping cream

salt and pepper to taste

            Cook in double boiler the eggs, vinegar, mustard; stirring until thick.  Add the HOT water to the gelatin mixture.  Add salt and pepper to the double boiler and combine with gelatin.  Cool, add WHIPPED cream.  Chill in ring mold. (Bundt pan)

Squash Casserole

2 c. cooked yellow squash                                                1 beaten egg

¼ c butter                                                                        1 can cream of mushroom soup

¾ c. herb seasoned croutons                                    salt and pepper to taste

1 chopped small onion

Cook squash until tender; drain.  Add butter and croutons; mix lightly.  Add onion, egg, mushroom soup and salt and pepper.  Mix thoroughly.  Pour in buttered 1 qt. casserole.  Bake at 350 degrees for 30-40 min. or until top is lightly brown and center bubbles. 

Serves 6

(I doubled the recipe to fit it into a 9 x 13 “ pan) 

Fried Okra

2 pounds tender or frozen okra                                                2 T. oil or shortening

¾ t. salt                                                                                    ½ c. cornmeal

½ chopped onion

            Small pods of okra are usually more tender than larger ones, so choose small pods for frying.  Wash and drain well.  Slice into rounds, about ¼ “ thick and discard them ends and tips. 

OR

Buy 2 small bags of chopped okra in the frozen section of the store. 

Get the oil hot and cook the okra and onion together for about 6-7 minutes or until the okra gets tender and the onion starts to go clear.  Add the corn meal and keep stirring and cooking together until well coated and browned a bit.

Butterbeans (as Grandma calls them) -real name: Christmas beans

These beans are a bit hard to come by, except for my Grandma who grows them!  I found some dried ones online with EZsprouts.  If you grow them yourself, the beans turn out gray in color but dried they are a whitish with purple/maroon speckles.  Tastes the same. 

These beans are best the second day.  So set them on the stove or in a crock-pot covered in water with 3-4 raw okra (for flavor), 3-4 T shortening, and salt and pepper to taste-- the day before you are serving them.  Then warm them up on the stove day of serving them.

HoneyButter

Same amount of Honey, Butter and MARSHMALLOW CREAM!!!

Coleslaw

Prepackaged coleslaw in the bag at the store (3 lbs.)

1 c. sugar

1 c. vinegar

1 c. vegetable oil

Combine sugar, vinegar and oil.  Bring to boil and pour over coleslaw.  Cover and chill in refrigerator for 24 hours before serving.  Will keep in fridge for up to 2 weeks. 

Raspberry Coconut Macaroons (Gluten Free) 

Makes 50ish 1 1/4-inch cookies

14 ounces (400 grams) sweetened, flaked coconut


2/3 cup (130 grams) granulated sugar


3 large egg whites


Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt


1/2 teaspoon almond extract


1/2 pint (6 ounces, 170 grams or 1 1/4 cups) fresh raspberries (if washed, patted very dry)

Preheat oven to 325°F. Line two large baking sheets with parchment paper.

In a food processor, blend the coconut for a minute. Add sugar, blend another minute. Add egg whites, salt and almond extract and blend for another minute. Add raspberries and pulse machine on and off in short bursts until they are largely, but not fully, broken down. (I counted 13 pulses. I might have been a little obsessive, what with the counting.) Some visible flecks of raspberry here and there are great. When you open the machine, you’ll see some parts of the batter that are still fully white while others are fully pink. Resist stirring them together.

With a tablespoon measure or cookie scoop (I used a #70), scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit. Scooping a little of the pink batter and a little of the white batter together makes them look extra marble-y and pretty.

Bake cookies for 25 to 30 minutes, until they look a little toasted on top. Let them rest on the tray for 10 minutes after baking (or you can let them fully cool in place, if you’re not in a rush to use the tray again), as they’ll be hard to move right out of the oven. They’ll firm up as they cool, but still remain softer and less dry inside than traditional macaroons. Thank goodness.

Oreo Truffle Brownies

•                 1 cup butter softened

•                 2 cups sugar

•                 4 eggs

•                 1 tsp. vanilla

•                 1/2 cup unsweetened cocoa

•                 1 1/3 cups flour

•                 1/2 tsp. salt

•                 1 pkg. Double Stuffed Oreos

•                 4 oz. cream cheese softened, add more as needed (I used 8oz)

•                 10 oz. Dipping Chocolate I used 2 large symphony bars!  (over 12 oz. of CHOCOLATE!!!!)

INSTRUCTIONS

1.              Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Allow to cool completely.

2.              While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin. When Oreos are finely crushed, using hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined. Start with 4 oz and keep adding until desired consistency is reached. When Brownies have cooled completely, place layer of Oreo truffle on top.

Melt dipping chocolate (you can use chocolate chips or other chocolate candy coating) and pour and spread evenly over the top of the Oreo truffle layer. Cover and put in fridge until set.

Michelle Thurber's "Recipes I make for my family" dinnner :)

Medley of Roasted Root Vegetables

Ingredients

3 pounds assorted root vegetables (carrots, parsnips, beets, fingerling or new potatoes, celery root, turnips, rutabagas and Jerusalem artichokes) peeled and cut into even-size chunks

8 shallots, halved lengthwise

1/4  cup extra-virgin olive oil

2 tablespoons chopped fresh herbs (thyme, parsley, dill, rosemary, and/or sage)

     I used rosemary and sage.

2  teaspoons kosher salt

1  teaspoon freshly ground pepper

Directions

1. Place rack in the center of the oven. Preheat oven to 400 degrees F.
2. In a large roasting pan or baking dish, gently toss vegetables and shallots with the oil, herbs, salt and pepper. Roast, uncovered, stirring once or twice, until the vegetables are fork tender and browned, about 45 minutes. Serve immediately, or cover and keep warm for up to 1 hour before serving.

Chocolate Italian Love Cake

Author: Adapted from Paula Deen

Recipe type: Dessert

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 15

Ingredients

• 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
• 2 lbs. ricotta cheese
• 4 eggs
• ¾ cup sugar
• 1 tsp. pure vanilla extract
• 1 (5.1 oz.) package instant chocolate pudding mix
• 1 cup cold milk
• 8 oz. Cool Whip

Instructions

1. Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4. *The following directions are correct. The layers switch during the baking time!
5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
9. ENJOY!

 

Rosemary Ranch Chicken Kabobs

Rated: Submitted By: Theresa Spencer Photo By: chibi chef Prep Time: 50 Minutes Cook Time: 10 Minutes Ready In: 1 Hour Servings: 6

"This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece."

Ingredients:

1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoons Worcestershire sauce 1 tablespoon minced fresh rosemary 2 teaspoons salt 1 teaspoon lemon juice

1 teaspoon white vinegar 1/4 teaspoon ground black pepper, or to taste 1 tablespoon white sugar, or to taste (optional) 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions:

1.	In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2.	Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3.	Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. I just cut the chicken into bite size pieces and cook it in the marinade. Market Street Clam Chowder 3/4 cup melted butter 1 cup flour 1 cup (1/2 inch) diced potatoes 1 cup (1/2 inch) diced celery 1 cup (1/2 inch) diced onion 1 cup (1/2 inch) diced green pepper 1 cup (1/2 inch) diced leeks 3/4 cup chopped clams, canned or fresh 3/4 tablespoon coarse ground black pepper 1 1/2 tablespoon salt 3/4 tablespoon whole thyme 6 bay leaves 1 teaspoon hot sauce (Tabasco recommended) 3/4 cup sherry wine, optional 2 cups water 3/4 cup clam juice (from canned clams or purchased separately) 2 quarts half-and-half Heat oven to 325 degrees. Combine melted butter and flour in oven-proof container. Bake for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir the butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Return pan to heat and warm to serving temperature, stirring occasionally. Serve immediately. Servings » 12

Angela Miller

Anti-Pasta Skewers

Green Olives, 

Salami, 

Tortellini, 

Mozzarella ball, 

Tomato, 

Pepperoni, 

Black Olive

Italian Poppers - from Rachael Ray

  INGREDIENTS

10 small plum tomatoes

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 small Spanish onion, cut into small dice
• 2 cloves garlic
• 1/2 cup mozzarella cheese, shredded
• 6 slices prosciutto, chopped
• 1/4 cup breadcrumbs
• 1/4 cup basil, chopped
• 1/4 cup flat leaf parsley, chopped
• Salt and freshly ground black pepper

Makes 20 poppers

PREPARATION

Pre-heat the oven to 400ºF.

Slice the tomatoes in half across the middle, making two tomato cups per tomato. Scoop out the tomato guts and discard.

Place a small skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sauté the onion and garlic until soft, 3-5 minutes Transfer to a medium size mixing bowl and let cool.

Add the mozzarella, prosciutto, breadcrumbs, basil and parsley to the bowl, then season with salt and pepper and stir to combine. Divide the mixture among the tomato cups. Transfer the tomatoes to a baking sheet, then transfer to the oven and bake until the tops are golden brown, about 15-20 minutes.

Alfredo-Pancetta Stuffed Shells

-from Taste of Home

Ingredients

• 12 uncooked jumbo pasta shells
• 4 ounces pancetta, finely chopped
• 1 teaspoon olive oil
• 1 package (6 ounces) fresh baby spinach
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 carton (15 ounces) part-skim ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1 egg yolk, beaten
• 1/4 teaspoon pepper
• Alfredo Sauce (jarred or homemade)
• ½ cup shredded mozzarella cheese

Directions

1. Cook pasta shells according to package directions; drain and rinse with cold water.
2. Meanwhile, cook pancetta in oil in a large skillet over medium heat until crisp. Remove to paper towels, reserving drippings. Saute the spinach, garlic and pepper flakes in drippings until spinach is wilted.
3. Transfer spinach mixture to a small bowl. Add ricotta, Parmesan cheese, egg yolk and pepper; mix well.
4. Spread 1/2 cup Alfredo sauce into a greased 11-in. x 7-in. baking dish. Spoon ricotta mixture into pasta shells; place in baking dish. Pour remaining sauce over shells.
5. Cover and bake at 375° for 25 minutes. Sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. Top with pancetta. Yield: 6 servings

Pizza Factory Breadsticks- 

Rhodes rolls- two per breadstick (defrosted)

3/4 C. melted butter - divided

3/8  tsp. granulated garlic

1/2 tsp. dried rosemary leaves

1/4 tsp. Season All

1 T. Parmesan cheese

 8 - 12 inch skewers 

Lightly flour your hands and roll

the dough into about an 16-18 inch

long "snake".  Moisten the top of your

dowel or skewer and begin wrapping

the dough around loosely.  Moisten a little where

the breadstick will end too.   Pinch to secure

the dough at the top and bottom.  Leave about

5 inches at the end of the dowel, if you are using

the longer dowels.

Hang over the edge of a 9x13 inch cake

pan with all of the dough inside the pan.

Let them rise until doubled.

Brush with 1/4 C. melted butter.

Heat oven to 375.  Bake at 375 for 

about 15- 20 minutes or until just golden.

Meanwhile mix the remaining 1/2 C. melted butter,

seasonings and parmesan cheese.

When the breadsticks come out of the

oven, brush them with the seasoned melted

butter mixture.

CHOCOLATE LASAGNA

1 pkg oreo cookies (do not use the double stuffed)
6 Tblsp butter melted
1 8oz cream cheese
1/4 c. sugar
2 Tblsp cold milk
1 container cool whip
2 pkgs instant chocolate pudding ( the smaller pkgs)
3 1/4 c. cold milk
1 1/2 c. mini chocolate chips

– crush pkg of oreos ( recommend using a blender, the cream filling stuck to my ziploc bag! lol)
Stir in 6 tblsp melted butter. Press into bottom of 13×9 pan. Put in the fridge.
–Mix cream cheese in mixer until fluffy. Add the 2 tblsp cold milk,sugar, and mix well. Stir in 1 1/4 c. of the cool whip. Spread over crust.
– Combine both pkgs of  pudding and the 3 1/4 c. milk. whisk until thickened. spread over cream cheese layer. Allow to rest for 5 min. Spread remaining coolwhip over pudding layer, and sprinkle with 1 1/2 c mini chocolate chips. Place in fridge for at least 4 hrs to set. Enjoy!

Jennie Russon's Turkey

Heres the instructions for the turkey I did: Read it all the way through I'm all over the place!

You have to marinade the turkey 24 hours before you cook it.  So make sure it is all thawed out the day before.

Wash your turkey, get a turkey bag big enough for your turkey fill it with 2 Tblsp of flour and shake it around.  Mix the following marinade:

1/3 c. Salt (I know it's a lot of salt)

1/2 tsp. pepper

1 C. Vegetable Oil

1 T. Sage

1 T. Rosemary

2 Bayleaves, crushed

1/4 tsp garlic powder

1 tsp. thyme

1 tsp. sweet basil

Then put your turkey in the bag and rub the marinade all over inside and outside your turkey.  Put the tie thing on the bag. Place your turkey upside down in the fridge on a cookie sheet then in the morning turn it right side up.  Follow the cooking instructions on the bag for the turkey.  When it is time to put your turkey in the oven open the bag and put pats of butter on the top of the turkey (about 1/2 to 1 cube of butter).  Cut slits in the top for ventilation and cook it for the time on the box.  When it is done I drain the drippings, it's a lot, and add some whorschire sauce and make a rue out of cornstarch and water.  I add potato water and make my gravy from that it's really simple!  Good Luck and Happy Thanksgiving everyone - if you have any questions call me.

Couples Night- Kristi and Staci

Strawberry Salad

 

Dressing:

1/2 c mayo

1/4 c milk

1/4 c sugar

1/8 c vinegar

1 T poppy seeds

1 head romaine (or bunch of spinach)

thinly sliced red onions (to your liking)

1 c sliced fresh strawberries

1/2 c sugared pecans

Cowboy Honey Dijon Chicken

1/2 cups dijon mustard

1/2 cups honey

1/4 cup lemon juice

1/2 teaspoon salt

6 whole chicken breasts

1 pound bacon

sharp cheddar cheese

canola oil

Make the marinade by mixing mustard, honey, lemon juice, and  salt.  Set aside.  Rinse chicken and place between waxed paper.  Pound until 1/2 to 3/4 inch thick.  Put chicken in marinade, cover with plastic wrap and refrigerate 1-3 hours.

Fry up the bacon and reserve 1/4 cup of the grease.  When chicken is done marinating heat equal parts bacon grease with equal quantity canola oil in pan over medium high heat.  Add 2 or 3 chicken breasts to pan.  Cook until brownish/blackish about 1-2 minutes per side.  Remove chicken to large baking sheet.  Repeat process until all chicken is ready.  Place in oven at 400 degrees for 10-15 minutes (until done).  Lay a piece (or 2) of bacon on top of chicken then sprinkle sharp cheese over the top.  Return to oven additional 5 minutes until cheese is melted and bacon is sizzling.  Serve immediately.

Rice Pilaf

1 onion chopped

2 celery stalks chopped

1 clove garlic

1 cup mushrooms 

2 Tbsp butter

1 cup rice

2 cups beef broth

1/4 cup bacon crumbled

1/2 tsp.pepper 

Saute onion, garlic, celery and mushrooms in butter just until tender.  Add the pepper, rice, and broth and bring to a boil.  Cover and turn on low for 20 min or until cooked and fluffy.  Sprinkle crumbled bacon in and serve.

Ice Cream Cakes

Chocolate Cake

Mix 2 cups sugar

2 eggs

1 cup vegetable oil

2 cups hot water

1 Tbsp vanilla

Then add:

 3 cups flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1/2 cup cocoa

Mix well.  Pour into 2 rounds or one bundt and bake at 350 for 35 minutes.

When cooled slice cake horizontally and spread softened ice cream of your choice then sandwich cake together and freeze.

Yellow Cake:

1 yellow cake mix

1 small box of vanilla pudding

4 eggs

1 cup water

1/2 cup oil

2 tsp vanilla

Mix well and follow box instructions for baking times.

When cooled slice cake horizontally and spread softened ice cream of your choice then sandwich cake together and freeze.