Category: Kitchen

Chocolate Caramel Doughnut Holes

  • 2 1/2 cups all-purpose flour,plus more for work surface
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp coarse salt
  • 1 cup sugar, plus more for coating
  • 3/4 cup low-fat buttermilk
  • 4 Tbsp unsalted butter,melted
  • 2 large eggs
  • 28-30 store bought soft caramel squares, unwrapped
  • 5 to 6 cups vegetable oil, for frying

Sift together flour, cocoa powder, baking powder, baking soda and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter and eggs until thoroughly combined. Stir buttermilk mixture into flour mixture just until smooth dough forms.

On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 1/2 inch cookie cutter. Reroll and cut scraps.

Place a caramel in the center of each round, pinch dough closed around it and gently roll into a smooth ball.

Line baking sheet with paper towels. Fill wide, shallow bowl with 1 inch of sugar. In a large, heavy pot, heat 4 inches of oil until it registers 350 on a candy thermometer. In batches of 4, fry doughnuts for 5 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest for 4 minutes. Roll in sugar to coat. Serve immediately.

From the waytohisheart

Spam Cheeseball

Ingredients
  • 1 (12-ounce) can SPAM® Classic, cut into cubes
  • 2 (8-ounce) cups shredded Cheddar cheese
  • 1 (3-ounce) package cream cheese, softened
  • 1/2 teaspoon dehydrated onion flakes, crumbled
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon chili powder
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons paprika, if desired
  • 1 package crackers
 Directions:
  1. In food processor bowl, finely chop SPAM® Classic.
  2. In medium bowl, combine SPAM®, shredded cheese, cream cheese, onion flakes, Worcestershire sauce, mustard and chili powder; mix well. Cover; refrigerate 1 hour or until firm.
  3. Shape cheese mixture into ball; wrap in wax paper. Refrigerate until serving time.
  4. Roll cheeseball in parsley and paprika before serving. Place on serving tray; surround with crackers.
 

Gorilla Poops

No-bake sweet treats! Yummy goodness -from sixsisters

Mix and bring to a boil:
– 2 Cups sugar
– 2 T butter or shortening
– 2 T cocoa
– 1/2 cup milk

Take off burner and add:
– 1/4 tsp salt
– 1/2 tsp vanilla
– 3/4 cup peanut butter (crunchy or creamy)

Mix well until peanut butter is dissolved.

Quickly add 2 cups of quick uncooked oatmeal and mix. Drop from spoon onto wax or foil paper. Let cool before eating.

Peanut Butter Bacon Bars

Ingredients:
3/4 cup butter
1 1/2 cups creamy peanut butter
2 cups crushed graham crackers
2 cups sugar
2 cups chocolate chips
1/4 pound bacon

Start off by combining the butter, peanut butter, graham crackers and sugar in a bowl. After everything is mixed up nice and well spread the mixture evenly into a pan. I used a 9″ x 9″ pan for mine and it was the perfect size. At this point you’ll wanna let the pan chill in your refrigerator for around 30 minutes before adding the layer of chocolate.

While the bottom layer is in the fridge you can start frying your bacon. The amount you use is totally up to you. I absolutely love bacon so I used a quarter pound of it, but I can totally see how that might be too much for some people. When your bacon is ready use a paper towel to blot off as much grease as you can and then chop it up into small pieces.

At this point a half hour should have passed and you can start melting the chocolate chips. I also added five tablespoons of peanut butter to my melted chocolate and then mixed 3/4 of my diced bacon in with it as well.

All that’s left to do after that is to spread the melted chocolate over the bottom layer and then sprinkle the rest of your bacon on top of it. Another hour of cooling time in the refrigerator after that and your peanut butter bacon bars will be ready to eat!

Reblogged from dudefoods

Buffalo Chicken Grilled Cheese

reblogged from Tracey’sCulinaryAdventure

White Sauce
1 tablespoon Greek yogurt (I used nonfat)
1 tablespoon mayonnaise
pinch of sugar
pinch of garlic powder

Buffalo Sauce
1 tablespoon unsalted butter
1/4 cup Frank’s hot sauce
1/2 teaspoon packed brown sugar
1 teaspoon apple cider vinegar

3/4 cup cooked and shredded chicken (from about 1 small chicken breast)
2 tablespoons minced red onion
2 tablespoons minced celery
4 1/2-inch thick slices Italian bread
1 tablespoon unsalted butter, at room temperature
3/4 cup grated cheddar cheese

To make the white sauce: Stir the yogurt, mayonnaise, sugar, garlic powder and a pinch each of salt and pepper together in a small bowl. (The sauce can be made ahead and refrigerated.)

To make the buffalo sauce: Melt the butter in a small saucepan set over medium-low heat. Add the hot sauce, brown sugar and vinegar and stir until combined. Add the shredded chicken, red onion, and celery and toss to coat. If the chicken was cold, keep the pan over low heat and let it warm through a bit.

Lightly butter one side of two slices of the bread. Flip the slices over and lay them butter side down on your work surface. Spread half of the white sauce on the side of those two slices that is now facing up (the unbuttered side). Distribute half of the cheese among the two slices. Top each slice with half of the chicken mixture and then distribute the remaining cheese over the chicken. Lightly butter one side of the two remaining slices of bread, then flip them over and use the other half of the white sauce to coat the unbuttered side. Top each sandwich with a slice of this bread to finish it (buttered side facing out).

Heat a heavy-bottomed skillet over medium heat. Place the sandwiches butter side down in the pan and cook on the first side until the bread is golden brown and toasted. Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown. You can use the spatula to compress the sandwich as it cooks on the second side. Remove the sandwiches from the pan and let them rest for a minute or two, then slice in half (if desired) and serve