Macie's Bodacious Broccoli Salad

                                                                                                                                   

18 Now the birth of Jesus Christ took place in this way. When his mother Mary had been betrothed to Joseph, before they came together she was found to be with child from the Holy Spirit. 19 And her husband Joseph, being a just man and unwilling to put her to shame, resolved to divorce her quietly. 20 But as he considered these things, behold, an angel of the Lord appeared to him in a dream, saying, “Joseph, son of David, do not fear to take Mary as your wife, for that which is conceived in her is from the Holy Spirit. 21 She will bear a son, and you shall call his name Jesus, for he will save his people from their sins.” 22 All this took place to fulfill what the Lord had spoken by the prophet:

23  “Behold, the virgin shall conceive and bear a son,

and they shall call his name Immanuel”  Matthew 1

8 slices bacon

2 heads fresh broccoli, chopped

1 1/2 cups sharp Cheddar cheese, shredded

1/2 large red onion, chopped

1/4 cup red wine vinegar

1/8 cup white sugar

1/2 white raisins

2 teaspoons ground black pepper

1 teaspoon salt

2/3 cup mayonnaise

1 teaspoon fresh lemon juice

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

In a large bowl, combine broccoli, cheese, bacon and onion.

Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Greek Potatoes

                                                                                                                                          

8 large potatoes, peeled, cut into large wedges

4 garlic cloves, minced

1/2 cup olive oil

1 cup water

1 tablespoon dried oregano

1 lemon(juice only)

Sea salt

Fresh coarse ground black pepper

Preheat oven to 420°F

Spray the baking pan with Pam

Put all the ingredients into a baking pan large enough to hold them, generously season with sea salt and black pepper, toss to distribute.

Mix water, lemon juice and oil.

Drop garlic into the water/oil solution, its flavor will permeate the potatoes, and this way, it won't burn.

Bake for 40 minutes.

When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.

Add 1/2 cup more water if pan begins loosing liquid and pop back into oven to brown other side of potatoes.

This will take about another 40 minutes.

Do not be afraid of overcooking the potatoes- they will be delicious

Reese's Krispie Treats

                                                                                                                                         

7 cups Rice Krispies Cereal

3/4 cups unsalted butter

1 cup Reese’s Chunky peanut butter

16 mini Reese’s Peanut Butter Cups, quartered

20 ounces Marshmallows

1/4 cups unsalted halved peanuts (optional)

3 cups Reese’s Puffs cereal

Line a 9 x 13 inch pan with aluminum foil.

In a large non-stick saucepan melt 1/2 cup butter over low heat. Add 10 ounces marshmallows and stir until completely melted. Stir in 1/2 cup chunky peanut butter until melted. Add  7 cups Rice Krispies. Stir until cereal has been completely coated.

Press mixture into pan evenly. Sprinkle with quartered mini Reese’s peanut butter cups.

In the same large non-stick pan melt 1/4 cup butter over low heat. Add 10 ounces marshmallows, stir until completely melted. Add 1/4 cup chunky peanut butter, and stir to incorporate. Add 3 cups Reese’s Puffs cereal. Stir until cereal has been completely coated. Press on top of Reese Peanut butter cups. Top with halved peanuts.

Allow to sit for about 1 hour. Lift aluminum foil from pan and slice into 2 inch squares and serve.

Bacon Wrapped Smokies

                                                                                                                                       

Thank you Paula!!

1 lb. bacon, any kind (maple-flavored works well.)

1 package cocktail smoked sausage links

1 lb. light brown sugar (you can use more if you like)

1 box of round toothpick

Preheat oven to 350 degrees.

Spray 9x13 inch cake pan with non-stick spray.

 (Not necessary but will definitely help with clean up) Open package of bacon and cut entire slab into thirds.

Wrap a third of a slice of bacon around each cocktail weenie and secure with toothpicks.

Place each bacon wrapped weenie in cake pan, making sure to crowd them together.

 (You'll want to leave an empty space in one corner of pan for ease of basting.) Liberally cover weenies with brown sugar, leaving only the toothpicks exposed.

Place weenies in hot oven.

Every 10 minutes or so, baste weenies with sugar/bacon grease mixture and break up any lumps of sugar.

Continue until sugar is completely melted and bacon is thoroughly cooked.

Bake 30-40 minutes.

Chicken Roll Up Casserole

                                                                                                                                                    

4 to 6 chicken breasts (I am going to use Rotisserie chicken)

2 to 3 tablespoons lemon juice

Salt and pepper to taste

1 8-count can crescent rolls

1 (10 ¾-ounce) can cream of chicken soup

½  of the soup can of milk

2 cups grated cheese

Boil chicken; debone and shred meat. Or you can use Rotisserie chicken. Add lemon juice, salt and pepper to taste. Separate dough into 8 triangles. Place 2 tablespoons of chicken in the center of each roll. Place rolls in baking dish. Mix soup, milk and cheese and pour over rolls. Bake 45 minutes at 325 F.

Fiber One Honey Square Muffins

                                                                                   

1 c Fiber One® Honey Squares

1 egg, slightly beaten

¼ c olive oil

2 containers (6 oz. each) Yoplait® Original 99% Fat Free French vanilla yogurt

1 1/2 c cake flour

1/3 c packed brown sugar

2 T maple syrup

1 c chopped pecans

2 T cinnamon

2 T agave surup

1 1/4 t baking soda

T vanilla

½ t salt

Raw sugar for sprinkling

Pre-heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In medium bowl, stir together eggs, oil, syrups, cinnamon, and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in pecans. Divide batter evenly among muffin cups, filling each 3/4 full. Sprinkle with raw sugar.

Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Paula Deen's Scalloped Vegetable Casserole

                                                                                    

6 cups broccoli florets

6 cups cauliflower florets

2 cups sliced carrots

½ cup butter

1 cup chopped onion

2 cloves garlic, minced

1/3 cup all-purpose flour

1½ cups milk

1 cup sour cream

1 (8-ounce) package shredded Italian 6-cheese blend, divided

1½ teaspoons salt

1 teaspoon ground black pepper

½ cup crushed round buttery crackers

In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven.Preheat oven to 350º. Spray a 3-quart baking dish with nonstick cooking spray.In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. Add sour cream, stirring to combine. Add 1½ cups cheese, salt, and pepper. Add cheese mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish. Top casserole with crushed crackers and remaining ½ cup cheese. Bake for 30 to 40 minutes or until hot and bubbly.