Sweet Bacon Tater Tots

yield: 8

 

prep time: 15 MINUTES

 

cook time: 20 MINUTES

 

total time: 35 MINUTES

ingredients:

50 - 55 tater tots (thawed to room temperature)
1-16-ounce package Bacon (strips cut in 4 pieces)
2/3 cup Brown Sugar
2 tablespoons Chili Powder

directions:

Preheat oven to 375 degrees. Line a cookie sheet with foil and place a cooling rack on top of the pan. This will allow the bacon to crisp on all sides.

Cut each bacon strip into 4 pieces. Cut the bacon in half and then cut each half in half again.

Wrap each thawed tater tot in bacon and then roll it in the brown sugar mixture. Place on top of the cookie rack.

Bake about 10 to 15 minutes at 375, then increase the oven to 400 and let them cook another 5 minutes. Check to see if they are crisping up. You may need to leave them in 5 minutes longer. Check frequently at this point so they don't burn. Serve warm.

Creamy Ranch Potatoes

8-10 potatoes
Can of cream of mushroom soup
Pack of dry ranch dressing mix
2 cups cheddar cheese, divided
11/4 cup milk
6-8 slices cooked bacon

Boil 8-10 med/ lrg potatoes about 12 min or until tender , drain Add to 13x9 greased baking dish Mix soup, milk, ranch pack, and one cup cheddar cheese Pour over potatoes Top with cheese and crumbled bacon Bake 30 min @ 400

Nana's Macaroni Salad

Ingredients:
1 box macaroni noodles
8 eggs 
half onion
1 tsp salt
1 tsp pepper
1 tbsp mustard
mayonnaise (to liking) 

Directions:
1. Cook noodles, drain

2. run under cold water to cool

3. Boil eggs. let cool

5. Cut onion into small pieces

4. Peel eggs and cut them into small pieces

5. Put eggs, relish, and onion in with noodles

6. Mix well

7. Add salt, pepper, and mustard.

8. Mix mayonnaise in the mixture until covered to desired consistency

Colored Deviled Eggs

My family loves deviled eggs.

So much so, that I can make 3 dozen eggs, which makes 72 deviled eggs for a party--and they're ALL GONE by the end of the party!

That's a LOT of eggs!

For Easter, we make them festive.

We color them, like Easter eggs!

I remember the first time my mother made deviled eggs colored like Easter eggs.

I thought they were the prettiest eggs I'd seen!

They're lots of fun to make, too!

Ingredients:

10 hard boiled eggs

About 1/2 cup mayonnaise

Put the eggs in a pot and cover with water.

Bring to a boil, turn down the heat to low, cover and simmer for 15 minutes.

After 15 minutes, cool the eggs with running cold water.

Peel the eggs.

Then cut them in half.

It's okay if some of them tear a little, the filling will camouflage that.

Or just eat that one.

Put the yolks in a separate bowl.

It doesn't matter if the yolks turn a little darker around the outside--that happens when the eggs aren't cooled thoroughly right after cooking.

Next, you'll need some food coloring.

Make the colors just as you would easter egg dye.

A teaspoonful of cider vinegar in each glass helps.

I used about 3 drops of food coloring in each glass.

Take the eggs out when they're a pretty pastel color.

Drain them on a paper towel.

Mash the yolks with a fork.

When they're uniformly crumbly, add about a 1/2 cup mayonnaise.

Scoop from your measurement and add half at a time.

Make it as creamy as you like.

When it's nice and creamy, you can add any extras--mustard, minced chives, freshly ground pepper, bacon bits, etc.

We like it plain.

You don't need to add salt, the yolk is salty itself.

Time to fill the eggs!

I've had this Super*Shooter forever, it seems, but it still works well.

If you don't have one, you can fill the eggs by hand with a teaspoon.

Put a little bit of the yolk mixture in each egg, so you don't run out, then go back and add a little more on top.

Aren't they pretty!

Garnish with a little bit of paprika.

Pour a small amount into the palm of your hand, then add a pinch to the top of each egg.

There's a psychedelic tie-dyed one--the blue one in the middle.

That happens when you add more food coloring to the glass with the eggs already in the water.

That's kind of fun. 

You can be creative in your egg coloring!

My brother says if you get to the party and you see the eggs, you'd better get one right away--because when you turn around to get one later, they might be all gone!

They're the perfect deviled eggs for Easter!

 http://www.recipebyphoto.com/colorful-deviled-eggs/

Lobster Mac and Cheese

Here in Knoxville there is a cafe that sales Lobster Mac for $15 a serving. I craved this while pregnant and decided to make it, this was the closest and most delicious recipe I could find. Sad thing is, I don't know who to credit for it. But it so yummy.

Ingredients:
Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions:
1. Preheat the oven to 375 degrees F.

2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

3. Meanwhile, heat the milk in a small saucepan, but don't boil it. 

4. In a large pot, melt 6 tablespoons of butter and add the flour. 

5. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. 

6. Take off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. 

7. Add the cooked macaroni and lobster and stir well. 

8. Place the mixture in 6 to 8 individual gratin dishes.

9. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. 

10. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Slow Cooker Macaroni and Cheese

You don't have to be a country music fan to LOVE this (Trisha Yearwood's recipe) I made this and it blew me away.

Ingredients:
Cooking spray
8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

Directions:
1. In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.

2.  Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.

3.  Cover and cook on low heat for 3 hours and 15 minutes. 

4.Turn off the slow cooker, stir the mixture and serve hot.

-Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.-

Mexican Grilled Corn With Cilantro

I made this and forgot to take a picture. But this is honestly what it looked like and was delicious.

Ingredients:

• 2 ears of corn, shucked and cut into 6 pieces
• 1  tablespoon olive oil
• kosher salt and black pepper
• 1/4  cup Chopped fresh cilantro 
• 1  teaspoon fresh lime juice, plus lime wedges for serving

Directions:

1. Heat grill to medium. In a medium bowl, toss the corn with the oil and ¼ teaspoon each salt and pepper. 

2. Grill, uncovered, turning occasionally, until tender, 10 to 12 minutes (reserve the bowl).

3. Transfer the cooked corn to the reserved bowl and toss with the cilantro and lime juice.  Serve with lime wedges.

       

Nutritional Information

1. • Per Serving
   • Calories 70
   • Fat 4g
   • Sat Fat 1g
   • Cholesterol 0mg
   • Sodium 127mg
   • Protein 1g
   • Carbohydrate 9g
   • Sugar 1g
   • Fiber 1g
   • Iron 0mg
   • Calcium 2mg

Slow Cooker Breakfast Hash

This is a great recipe to use when you want to have a nice breakfast, but do not want to get up an hour early to prepare it.  It's great for overnight guests or when the kids have sleepovers. Put this on the night before and make some toast/biscuits the next morning, maybe some fresh fruit and you have breakfast.  

Ingredients:

2 lb. bag of hash browns (I think the cubed ones work best)

1 lb. breakfast sausage, browned (substitute 2 cups chopped ham)

1/2 cup onion, diced

1/2 cup red or green bell pepper, diced (optional)

10 eggs

1 cup half and half (can use milk)

1/2 tsp. salt

1/2 tsp. seasoned salt

1/2 tsp. black pepper

2 cups shredded cheddar cheese

2 cups shredded Mozzarella cheese

green onion for garnish (optional)

1. Brown the sausage along with the onion and the bell pepper 

     (if you are adding it.)

2. Spray a 6 quart or larger slow cooker with nonstick cooking spray.

3. Layer half of the hash browns in the bottom of the slow cooker.

4. Layer half of the sausage over the hash browns.  

5. Sprinkle half of each type of cheese over the sausage.  

6. Repeat all of the layers again, ending with cheeses.  

7. In a separate bowl whisk the eggs, half and half and seasonings   together until well blended and pour evenly over all.    



8. Set the slow cooker on low and cook for 8 hours or on high for 4 hours.

Serve!!