Avocado Bacon Sandwiches

Avocado Bacon Sandwiches

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish

Fry bacon until crisp. Drain on paper towels.

Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.

Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter bacon over avocado. Cover with remaining bread slices, buttered sides down, and press together.

Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

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BBQ Chicken Fingers

BBQ Chicken Fingers

Shared with Recipe Goldmine by Alli

3 boneless skinless chicken breasts
2 tablespoons BBQ sauce
2 tablespoons water
1/4 cup milk
1 egg
1 can Pringles

Cut chicken breasts into strips. Mix BBQ sauce, water, egg, and milk in shallow dish. Lay strips of chicken in dish and make sure they are all covered with the mixture. Refrigerate until ready to cook.

Preheat oven to 400 degrees F.

Crush Pringles and roll the chicken strips into the chips to cover them. Place on baking sheet. Bake 10 minutes, flip over, and then bake for another 3-5 minutes.

Apple-Cranberry Pie

 

Apple-Cranberry Pie

Apple-Cranberry Pie

Pastry for a 9-inch double-crust pie
3/4 cup dark brown sugar, firmly packed
1/4 cup granulated sugar
1/3 cup flour
1 teaspoon allspice
1 teaspoon grated orange zest
2 cups whole cranberries
4 cups peeled, cored, and thinly sliced tart apples
2 tablespoons unsalted butter or margarine

Preheat the oven to 425 degrees F.

Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled.

Combine the sugars, flour, allspice and orange zest. Add the apples and cranberries. Mix well. Turn the filling into the crust and dot the butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent. Bake 40 minutes or until golden brown.

Arabian Macaroons

 

 

Arabian Macaroons

Arabian Macaroons

1 1/3 cups coconut
1/2 cup finely chopped dates
1/2 cup chopped walnuts
1/2 cup granulated sugar
1/8 teaspoon salt
1 egg, well beaten
1/2 teaspoon vanilla extract

Combine coconut, dates, walnuts, sugar and salt; mix well. Blend in egg and vanilla extract. Let stand 5 minutes. Drop from teaspoon onto greased baking sheet. Bake at 350 degrees F for 15 minutes or until golden brown. Remove at once from baking sheet.

Yields 1 to 1 1/2 dozen.

Butter Pecan Popcorn

Butter Pecan Popcorn

Butter Pecan Popcorn

8 cups popped popcorn (about 1/3 to 1/2 cup unpopped)
Nonstick spray coating
1/2 cup broken pecans
2 tablespoons butter or margarine
1/3 cup light corn syrup
1/4 cup instant butter pecan pudding mix
3/4 teaspoons vanilla extract

Discard unpopped popcorn kernels. Spray a 17 x 12 x 2-inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300 degrees F oven while making coating.

In a small saucepan melt the margarine or butter. Remove saucepan from heat. Stir in the corn syrup, pudding mix and vanilla extract. Pour syrup mixture over popcorn. With a large spoon, gently toss the popcorn with the syrup mixture to coat. Bake popcorn, uncovered, in a 300 degrees F oven for 16 minutes, stirring halfway through baking. Remove the pan from the oven. Turn mixture onto a large piece of foil. Cool popcorn completely.

When cool, break into large pieces. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.

Yields 9 (1-cup) servings.

Delicious Hot Wings

Delicious Hot Wings

 

1 quart Texas Pete Hot Sauce
1 cup soy sauce
1 tablespoon granulated onion
2 tablespoons granulated garlic
2 tablespoons thyme leaves
1 1/2 tablespoons crushed red pepper flakes
28 chicken wings, split

Mix Texas Pete Hot Sauce and all the spices; set aside.

Clean and split the chicken wings. Pour the sauce over and bake in oven for 1 hour at 300 degrees F.

Remove the chicken from the sauce and place on rack above a paper lined sheet tray. Return to oven and cook until chicken has a dry-like appearance. Then baste with sauce and return to oven. Repeat this step until sauce is used up. When half the sauce is used, try a wing and see if it is the flavor you want. (this halfway point will smack your mouth and finish with a mild slow burn. This is what I call “red fire” appearance).

If wanting the real thing, continue until sauce is gone. The chicken will have what I call a” black fire” appearance. At this point in the process it will grab your lips and attempt to rip them off and then finish off with a pleasant medium hot slow burn.

If you want, you can try marinating them in the sauce overnight then cooking. It gives a full deeper flavor. Not as hot this way.

This was in the making over a 5 1/2 year period. One taste and you will limit who you give them to or eat all of them yourself.

My Free Deal’s Green Smoothie

blender

These days, people are trying to eat healthy. However, eating healthy doesn’t always have to mean spending a lot of money. Eating well and saving money can go hand and hand. That’s why I decided to run this article. This smoothie is a personal concoction of mine that I absolutely love. It’s chock full of vitamins but very light on wallet. I imagine that this smoothie is my own personal tropical vacation in a cup! I find that it’s the perfect way for me to start my day off right, and I hope you guys will love it as well.

Ingredients:

  • 1 cup fresh pineapple – I personally like to cut the pineapple into small cubes. Make sure you don’t keep the core.
  • 1 fresh banana – If you want frozen banana chunks, just toss the whole thing in the freezer intact. After freezing, peel away the black skin and you’ll have a perfectly frozen banana inside.
  • 1 fresh orange
  • 1 cup of fresh spinach. – I like to use Organic Girl Spinach, but any kind will do.
  • Water
Green Smoothie

Green-Smoothie by Joanna Slodownik

Place the pineapple, banana, and spinach in your food processor or blender. Squeeze out the juice from the orange. Start with 1 cup cold Water. Puree the mix until it makes a smooth liquid. Adjust the texture of the mix to your personal taste by adding more water or some ice cubes.

Viola! You have the perfect refreshing drink to start your morning. Or, perhaps you can nutrients to jump start your afternoon around the lull.

Deviled Puffs

Deviled Puffs

Deviled Puffs

1 cup water
1/2 cup butter
1 cup flour
4 eggs
3 (4 1/2 ounce) cans deviled ham
1 tablespoon horseradish
3/4 teaspoon pepper
3/4 teaspoon onion salt
1/3 cup dairy sour cream

Preheat oven to 400 degrees F.

In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy.

Drop dough by slightly rounded teaspoonsful onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove puffs to wire rack; cool away from draft.

Mix deviled ham, horseradish, pepper, onion salt and sour cream. Chill.

Cut off tops of puffs. Remove filaments of soft dough. Fill each puff with slightly rounded teaspoonful of ham mixture.

Makes 6 dozen appetizers.

Cherry Fudge Brownie Cheesecake

Cherry Fudge Brownie Cheesecake

1 package Betty Crocker supreme fudge brownie mix
    (with can of chocolate syrup)
3 tablespoons butter, melted
16 ounces cream cheese, softened
1 1/2 cups whipping cream
1 (21 ounce) can cherry pie filling

Preheat oven to 350 degrees F.

Mix 1 1/2 cups of the brownie mix (dry) and the butter thoroughly. Press into an ungreased square pan.

Beat cream cheese in large bowl on medium speed, scraping bowl often until smooth, about 2 minutes. Stir in remaining brownie mix, whipping cream and chocolate flavor syrup. Beat on medium speed about 5 minutes. Pour over crust in pan. Bake until set (35 to 40 minutes). Cool and spread pie filling over cheesecake. Refrigerate until chilled.

Creamy Chicken Tacos

Creamy Chicken Tacos

8 ounces cream cheese, cubed
1/3 cup milk
1 1/2 cups chopped, cooked chicken
1 (4 ounce) can chopped green chiles, drained
1/2 teaspoon salt
1/4 teaspoon chili powder or ground cumin
10 taco shells
Shredded lettuce
Chopped tomato
Shredded Monterey jack cheese

Combine cream cheese and milk in saucepan; stir over low heat until smooth. Stir in chicken, chiles and seasonings; heat thoroughly, stirring occasionally. Fill taco shells with meat mixture, then lettuce and tomatoes and shredded cheese.

Chinese Chicken Wings

Chinese Chicken Wings

1/2 cup soy sauce
1 cup pineapple juice
1/3 cup packed brown sugar
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 teaspoon ground dried ginger
2 to 3 pounds chicken wingettes (wing tips removed)

Combine the soy sauce, pineapple juice, brown sugar and seasonings in a bowl and stir to make marinade. Place the chicken in a large baking dish and pour the marinade over the chicken. Cover and refrigerate for 24 hours, turning occasionally.

Arrange the wings in a single layer on baking sheet. Preheat the oven to 350 degrees F. Bake the chicken wings, turning once, until they are golden brown, about 45 minutes.

​Banana and White Chocolate Ice Cream

Banana and White Chocolate Ice Cream

 

Makes 5 cups

3 cups whipping cream, divided
1 cup half-and-half
3/4 cup granulated sugar
4 large eggs
8 ounces white chocolate, melted
1 1/2 pound (about 4) very ripe bananas
3 tablespoons fresh lemon juice

Bring 1 cup cream, half-and-half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mix to saucepan and stir over medium low heat until custard thickens and coats spoon (about 5 minutes); do not boil.

Strain into large bowl. Add white chocolate; whisk until well blended. Mix in remaining 2 cups cream. Refrigerate until cold.

Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer’s instructions.

Braised Chicken with Herbs and Shallots

Braised Chicken with Herbs and Shallots

 

Serves: 4

I made this two nights ago and my husband and I just loved. While it was in the oven baking, it filled up the whole house with a wonderful aroma. My husband walked in the house and just went nuts over the smell. He just couldn’t help himself to three helpings.

4 fresh chicken thighs
1/2 cup flour
2 tablespoons olive oil
6 shallots, coarsely chopped
3 clove garlic, crushed
1/4 cup chicken stock
2 tablespoons balsamic vinegar
1 1/2 cups chicken stock
2 teaspoons crushed dried rosemary
1 teaspoon crushed dried thyme
1 teaspoon crushed dried basil
1 teaspoon crushed dried marjoram
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees F.

Dredge chicken thighs in flour to coat.

Heat olive oil in a large ovenproof saut

Chicken Sherry with Rice

Chicken Sherry with Rice

 

2 frying chickens, cut up
3/4 cup dry sherry
1 to 2 small cans mushrooms

Brown chicken parts in oil. Take off fat. Add sherry, cover, and simmer. Loosen and stir in brown bits. Cook approximately 30 minutes until done.

Take out chicken. Add mushrooms, some water, and boil down till somewhat thickened. Serve over rice.

Chicken and Yellow Rice

Chicken and Yellow Rice

1 chicken, cut up
2 tablespoons olive oil
1 onion, sliced thinly
2 garlic cloves, minced
1 can diced tomatoes
4 cups water
1 bay leaf
2 teaspoons salt
2 cups raw rice
1 pinch saffron
1 green bell pepper, chopped
1 small can pimientos, minced
1 teaspoon paprika
1/2 teaspoon cornstarch

Fry chicken in olive oil with onions and garlic. When browned on both sides, add tomatoes and water. Boil for 5 minutes.

Add bay leaf, salt, saffron, green pepper, paprika and cornstarch. Cook over medium-low heat for about 15 minutes.

Add rice and cook for about 25 more minutes. If rice becomes dry, add more water as needed. Add pimientos and cook for 10 more minutes.

Remove bay leaf before serving.

Black Forest Brownie Pie

Black Forest Brownie Pie

Black Forest Brownie Pie

Yield: 8 servings

Chocolate Crust
24 chocolate wafers
3 tablespoons butter or margarine, melted

Filling
1/4 cup butter or margarine, melted
2 (1 ounce) squares unsweetened chocolate, melted
2/3 cup granulated sugar
1 large egg
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup chopped nuts

Frosting
1/2 cup semisweet chocolate chips
2 teaspoons whipping cream
1 can cherry pie filling

Chocolate Crust: Finely crush chocolate wafers to make 1 1/4 cups crumbs; pour into a 9-inch pie pan. Mix with 3 tablespoons melted butter or margarine and press firmly over pan bottom and up side. Bake at 350 degrees F until darker brown at rim, 8 to 10 minutes. Cool.

Combine butter, chocolate, sugar, egg, milk and vanilla extract; beat well. Add flour and nuts; beat well. Spread batter into crust. Bake at 350 degrees F until top looks dry and feels firm when gently touched, 18 to 20 minutes. Cool.

Spread top with frosting. When frosting is cool, transfer cherries from can with a slotted spoon to top dessert.

Frosting: In a 1- to 1 1/2-quart pan over low heat, stir baking chips with whipping cream just until smooth. Use warm.

Apple Blondies

 

 

 

Apple Blondies

Apple Blondies

 

1/2 cup butter
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon each cinnamon, nutmeg and ginger
1 large firm apple, cored and finely chopped
1/4 cup chopped nuts
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F.

Cream butter and sugar. Beat in eggs and vanilla extract. Sift flour and spices. Add to creamed mixture. Fold in apple, nuts and chocolate chips. Pour into greased 9-inch square pan. Bake for 30 minutes until done.

lasagna bolognese

lasagna bolognese

lasagna bolognese

 

 

For the Bolognese sauce
6 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
1 pound ground beef
4 ounces prosciutto (se Note No. 2 below)
4 ounces pancetta
2 celery stalked, trimmed and chopped
2 large carrots, peeled, trimmed and chopped
2 onions, peeled, trimmed and chopped
2 to 3 tablespoons tomato paste, diluted in a little water
1/2 cup tomato puree
4 cups dry red wine
Salt and freshly ground black pepper

For the white sauce (besciamella)
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups light cream, heated
Salt and freshly ground black pepper
Freshly grated nutmeg
Unsalted butter for baking dish
2 to 3 cups grated Parmigiano-Reggiano cheese
About 1 pound cooked and drained lasagna noodles

To make the Bolognese sauce, melt the butter with the olive oil in a large saut

Guava Ice Cream Pie

1 quart vanilla ice cream
1 small can frozen guava juice
1 container Cool Whip
1 baked pie shell

Soften ice cream and frozen guava juice. Mix together and pour into pie shell. Freeze until firm, about 1 hour.

Top with Cool Whip before serving.

Andes Mint Oatmeal Cookies

 

 

Andes Mint Oatmeal Cookies

Andes Mint Oatmeal Cookies

Shared by Ltlgranny.

Yield: about 6 1/2 dozen

1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups old fashioned oats
1 cup unbleached bread flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 boxes Andes chocolate mints

In large bowl, beat together butter and sugars until light and fluffy. Blend in eggs and vanilla extract. Add remaining ingredients, except mints; mix well. Shape dough into two 12-inch long rolls; wrap in wax paper. Freeze several hours or overnight.

Heat oven to 350 degrees F.

Cut each roll into 1/4-inch thick slices. Bake on ungreased cookie sheets for 8 to 10 minutes or until lightly browned. Immediately after removing from oven, place 1/2 Andes mint on each cookie. Spread melted mint over entire top of cookie. Remove from sheet; cool on wire racks.

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