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Spicy Whiskey BBQ Sliders

Are you having a New Year’s Eve get together at your house? If so, I must urge you to strongly consider making these decadent, drippy, diminutive, dreamy, and divine sliders. I made them just before Christmas and when I took my first bite, I actually heard angels singing. They’re positively out of this world. Here. The Cast of Characters: ground meat, salt & pepper, butter, onion, whiskey (not pictured because I didn’t think to add it until I was in the middle of cooking the sauce), jarred jalapenos, and small buns/rolls. You can use ground beef, ground turkey, or…guess what this is? Or my cattle ranching family. A girl’s gotta experiment from time to time, man. Form the meat into small patties (about 12) then sprinkle them generously with salt and pepper. Fry them in two batches in a skillet of melted butter over medium to medium-high heat. Mmmm. After all the patties are cooked, remove them to a plate. Now you’ve got a skillet of butter and grease and flavor, which is wonderful… Garshk.

Individual Seven-Layer Dips These Individual Seven-Layer Dips are individually portioned dips perfect for parties and get togethers. No double dipping here! We keep it pretty minimal when it comes to toys for our kids on Christmas but yet somehow I feel like there’s STUFF everywhere! Anyone else feel this way? We’re swimming in Legos over here and just when I think I’ve cleaned up the last of them, I’ll step on one or one of my boys will drop their ships and Lego pieces go flying everywhere. I think my husband spent 6 straight hours on Christmas helping them build Legos. Seven layer dip is one of my favorites. All the pretty layers turn into an unidentifiable, unappetizing pile. My sister told me about the idea of individual seven layer dips as a party idea. The great thing about seven layer dip is that you can adjust it to your personal tastes. Now, you could make these in glass tumblers too, but we are pretty casual over here so plastic tumblers are the way we roll. Garnish with one tortilla chip. Print Ingredients

How To Make Better Mac 'n' Cheese Fix-It and Forget-It Tortilla Roll-ups Here's two of my favorite roll-up recipes - Mexican chicken and Italian roll-ups. They're a great appetizer for a party, or you can slice them in bigger halves for lunch or a picnic. Mexican Chicken Roll-ups Source Ingredients: 2 (8 oz.) packages cream cheese 2 cups cooked shredded chicken 1 1/3 cups shredded Mexican cheese blend 1 teaspoon finely minced garlic 1 ½ tablespoons chili powder 1 teaspoon cumin 4 green onions, chopped 10 oz. can Rotel, drained cayenne pepper to taste salt to taste half a bunch of cilantro, chopped (optional) 2 packages burrito sized tortillas Directions: -Mix filing ingredients together. Italian Roll-ups Source: Midwest Living Spread: 8 oz. cream cheese, at room temperature 1 tablespoon chives 1 tablespoon chopped green onion 1 teaspoon Italian seasoning, crushed Salt and Pepper to taste For wraps: Ham Salami Pepperoni Tortillas Combine all ingredients for spread.

Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce recipe on Food52.com Author Notes: This roast is worth celebrating. Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef. It's stand alone good, but when served with a port wine reduction infused with rosemary and porcini, it becomes an elegant dinner worthy of any holiday celebration. If you have the time, salt the meat well in advance. This will ensure juicy results and a crispy crust. I used a combination of port and red wine for the sauce. Food52 Review: TasteFood's roast is definitely a show-stopper. Serves 6-8 For the Beef Tenderloin: 1 center-cut beef tenderloin, 3 pounds Salt 1 ounce dried porcini mushrooms 2 tablespoons fresh rosemary leaves, finely chopped 1 teaspoon black peppercorns Olive oil Season the tenderloin all over with salt. For the Port Wine Sauce: Your Best Holiday Roast Contest Winner! Popular on Food52 and Provisions

Picky Palate Lunchbox Treats – Twenty Ideas for Wrap Fillings | The Sometimes it’s not the fillings that children send home in their lunch boxes, it’s the bread that encases them. It wasn’t until she was in Year 8 that my daughter admitted that she hated sandwiches. “I want something that’s not boring!”, she said, but when pressed further, she said, “anything but bread!” Anything but bread. Thank goodness we have so many options available, all of them budget priced and readily available from supermarket shelves. When you make the wraps, it’s worth remembering that it’s best to heat up the bread to soften it before you roll it up. Here then are twenty ideas for suitable fillings, which are of course interchangeable with the sandwich fillings provided last week. HERBED CHICKEN SALAD Not every salad has to be soaking in mayonnaise and this is a good example of a light and tasty lunch option. Like this: Like Loading...

Prosciutto, Nectarine and Fontina Panini on Rosemary Focaccia recipe on Food52.com Author Notes: I came up with this sandwich because I love prosciutto and fruit together. They truly complement each other beautifully, as evidenced by the prosciutto e melone primi piatti on so many Italian restaurants' summer menus. I chose to add fontina to this recipe simply because I can't imagine a 'ham' sandwich without cheese, and it melts SO beautifully. And the infusion of rosemary in the bread just brings it all together; the herbal woodiness is divine with stone fruit. Salty, sweet, crispy, melty goodness! - RaquelG (less)Author Notes: I came up with this sandwich because I love prosciutto and fruit together. Food52 Review: Before making it, we were pretty sure we'd like this sandwich, but we weren't positive we'd want more than a couple of bites. Serves 1 Your Best Pork Sandwich Contest Finalist! Popular on Food52 and Provisions Tags: Sandwiches, savory, Summer

Black Olive Penguins Click on related blog link for more photos of the process. Cut a small triangular wedge out of each carrot slice. Use a skewer or toothpick to push the narrow end of the carrot triangle through the wide hole of each small olive until it pokes out the narrow pitted hole (this is the beak). Make a lengthwise slice halfway into each colossal olive. Place a filled olive, large hole side down, on top of a carrot round, lining up the white of the cream cheese with the wedge cut from the carrot round (chest and beak should be lined up). Push one head, “beak” side lined up with the “chest” and “feet” down onto the toothpicks. Cover tightly with plastic wrap and refrigerate until ready to serve.

SUNDAY BAKER: Funeral Sandwiches (nothing mournful about them!) The other day I was browsing one of my favorite forums and found this recipe (which I changed just a bit), which was being raved about, just in time for Henry's first birthday party. It sounded perfect for a gathering of people because you make it ahead, pop it in for 20 minutes, and it also makes quite a bit. Needless to say, the guests loved them and almost everyone wants the recipe. So, folks, here you go! {Funeral Sandwiches} 1 package of King's Hawaiian Rolls 1/2-1 lb. good ham deli meat Swiss cheese, thinly sliced 1/2 c. butter, melted 3 T. worcheshire sauce 2 T. mustard 2 T. brown sugar dash of onion powder 1. 2. 3. Creamy Potato Soup with Bacon Vinaigrette recipe on Food52 Author Notes: I wrote this recipe when I was having a down day. Simmering the stock all day lifted my spirits. - OB Cookie - OB Cookie Food52 Review: No wonder this recipe cheered OB Cookie up on a rough day. The soup itself is a bowl of comfort -- thick, creamy, and full of tang, and (best of all) made mostly from things that are probably sitting in your fridge right now. But the simple bacon and scallion vinaigrette really brings the dish to life. Serves 6 For the Soup 1 tablespoon butter 1 large onion diced 1 large carrot diced 1 rib celery diced 3 cloves garlic diced 1 sprig rosemary chopped 1 teaspoon salt 6 medium Russet potatoes (about 2 lbs.) peeled and diced into 1" cubes 7 cups chicken stock or water 1 cup low fat sour cream salt and pepper to taste For vinaigrette This recipe is a Wildcard Contest Winner!

A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Buy vs.

Massimo’s Sandwich Trio: Roast Beef, Boccone Italiano, Vegetariano If you’re a connoisseur of sandwiches, try out these three great recipes from Massimo Capra. Roast Beef Sandwich (Prep time 30 minutes, Serves 1) Ingredients: 1 ciabatta bun 4 oz roast beef, shaved 2 oz roasted onions 2 oz Asiago cheese ½ cup radicchio, shredded 2 tbsp tomato, diced 1 tsp Dijon mustard 1 tsp garlic aioli Salt & pepper to taste Method: - Spread the Dijon on both sides of the bun; place the cheese on each half of the bread, top with the roast beef. - Mix the radicchio with the tomatoes, onions and garlic aioli to taste and top the beef with it, place the top on the sandwich and enjoy. - This sandwich can also be grilled or toasted for a great taste. Boccone Italiano (Prep time 30 minutes, Serves 1) 1 ½ oz salami 1 ½ oz capicollo 1 oz mortadella 1 oz prosciutto crudo 2 oz provolone 2 oz pickled vegetables Calabrese 1 oz sundried tomato paste 1 oz goat cheese 1 cup romaine, shredded - Mix the sundried tomato paste with the goat cheese to create a spread and set aside. 1 chickpea farinata pancake

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