bloomin onion inspired

An easy homemade sauce tops a convenient refrigerated crust in a pizza you can customize with your favorite kind of sausage and toppings. 35 min prep time / 1 hr 15 min total time

6 h 5 m   146 cals

Prep 15 m / Cook 5 h 15 m / Ready In 5 h 40 m     328 cals

 The recipe has  been waiting  for some great home-grown tomatoes to put with my fresh basil.  It’s so simple yet the flavors and texture scream complexity.  A perfect meal  for summer.

Now I know that there’s frozen corn out there to buy,  but it’s just not the same.  Syble and I went to Rochelle, GA. and picked up a bushel of Silver Queen corn and here is what I did with my bushel.

damndelicious.net/2014/11/12/easy-creamed-corn/ PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 30 MINUTES

allrecipes.com/recipe/53304/cream-corn-like-no-other/ Prep 5 m / Cook 10 m / Ready In 15 m-(*may take up to 30 minutes to fully thicken) 253 cals video of this recipe:    allrecipes.com/video/3985/cream-corn-like-no-other/?inter...

marinade pork OVERNIGHT. Prep time 15 minutes (not including marinating time).Total cook time  1 hour www.sugarlovespices.com/pressure-cooker-pork-tenderloin/

bake a sweet treat in the shape of a spooky, grinning skull, which is guaranteed to start some conversations among your guests. That’s exactly what it did around here, especially when the cake appeared in our catalog with a huge chef’s knife sticking out the top. How’s that for a serving suggestion? The first two — white and chocolate skull cakes — are perfect for cake decorating beginners looking for a simple project that’s sure to impress. The other ideas take this cake to the next level of skill and imagination, creating a devilish skull and a clever nod to the Mexican holiday, Dia de los Muertos. the dimensions are 7”L x 5”W x 7”H

Beautifully decorated Christmas cookies make a wonderful and impressive gift that are almost too gorgeous to eat. These works of edible art can be mastered at home easily; all it takes is the right tools and a little bit of practice. We talked to food stylist Cathie Lopez about her tips and tricks and recipes for making foolproof, exquisite cookies every time. blog.williams-sonoma.com/cookie-decorating-how-tos/

bake a batch of pretzels from scratch, then serve the pretzels to guests while the treats are still warm with Bavarian beer and plenty of mustard. blog.williams-sonoma.com/weekend-project-soft-homemade-pr...

It is fairly simple to prepare and you can’t taste any cauliflower in it (I didn’t anyway). I like to bake my cauliflower pizza crust in a cast iron skillet… I’ve used a 9-inch skillet and a 10-1/2 inch skillet using this same recipe.  Obviously the 10-1/2 inch skillet yielded a thinner crust.  I tried to use a 12-inch round pizza pan and there was not enough of the cauliflower “dough” to spread the entire perimeter of the pan, so I’d recommend using a 9-inch round pizza pan, a 9-inch cast iron skillet or a 10-1/2 inch  cast iron skillet for a thinner crust.

Delicious, quick & easy mini apple pies made with Pillsbury crescent rolls in less than 30 minutes! theblondcook.com/2014/11/apple-pie-bites/#_a5y_p=3046884 theblondcook.com/2016/05/homemade-apple-pie-spice/

He Wraps an Onion Around Beef... What He Wraps Around That? I'M Running to the Grill Right Now!

Turn ground beef patties into edible bowls for a bun-less burger! You can fill them with your favorite things, here I took peppers, shallots, sausage and bacon. It's kind of a different twist to an ordinary hamburger!

step 1 – the MOST IMPORTANT STEP. Pick a good roast. The best roasts will have some good marbling in them, like a chuck roast. Chuck roasts are moderate in price for good quality– that’s what I use! *Warning* If you use a different roast, you are straying from my “pull-apart guarantee”. Other good choices for roasts would be the ball tip and eye of round roasts. However, both of those will be tougher and will require longer roast times. Personally (and I may get flack from saying this, but I stand by my reasoning), I do NOT use rib eye or tenderloin for the slow-cooker. That’s like putting a fat diamond on a ring made of plastic… Just a waste. Step 2 – Lots’o’patience. Patience. Maybe this is why most people struggle at making tender roasts… they aren’t willing to let it slow-cook for longer than 2 hours. If you slow-cook a roast for two hours and then throw a rage-fit when it’s not tender, I will take your Man Card from you and burn it. www.highheelsandgrills.com/how-to-m

NOVEMBER 20, 2013 BY BARBARA SCHIEVING,  it was a recipe on Barbara Bakes that I converted to the pressure cooker recipe.  Here’s the link www.barbarabakes.com/australian-thanksgiving/

This pot roast recipe I adapted from Bob Warden's book Great Food Fast, it's melt-in-your-mouth pot roast, with tender vegetables, covered in sauce made from thickened cooking liquid, served with egg noodles to complete the dish.

This crock pot recipe is perfect for a family dinner with enough leftovers for tomorrow's lunch. The delicious gravy has a hint of red wine and goes perfectly with mashed potatoes.

I like to cook this and afterwards put the broth through a sieve and use later for making french onion soup. I figure the vegetables are way overcooked but makes a wonderful broth. I like to cook all fresh vegetables to serve with the roast. Up to you. Everyone is different...............which is a good thing. Delicious.

Easy and delicious. This is extremely flavorful, so you can dial down the spices a bit, but it is amazing! I use an electric PC, but I also have a stove top, and I think the times would be the same for either. Cut the pieces into serving pieces beforehand, so each is browned and simple to serve. Use a drinkable red wine. I buy box wines to keep on hand for cooking, and they are perfect for this. I serve this with garlic roasted mashed potatoes and honey-glazed carrots.

Are you ready to “wow” everyone you know with authentic professional bakery style Italian Butter Spritz Cookies? They will think you have quit your job and opened up a bakery when you present these amazing butter spritz cookies at the cookie exchange this season! Now of course this recipe is not just for Christmas, since when I owned my bakery these were the most sought after cookies all through the year! The recipe is quick to mix and bake, but the real work comes when it’s time to decorate. If you can even call that “work”! What fun it is to fill these bite sized cookies with assorted jams, chocolates, ganaches, buttercreams and pretty much whatever you can come up with! Dipped in chocolate, nuts, non-pareils, sprinkles~ you name it! One easy recipe, dozens of variations! The holidays just got easier with Gretchen’s Bakery! *note on these cookies since there are 3 to choose from: The first video recipe shown(see video link below) is the one recipe here,

Thanks to Dan (of Baked By Dan -https://www.facebook.com/BakedByDan) we can all reap the benefits of this luscious, easy, creamy, affordable fudge icing that is almost identical to the real deal recipe from when I owned my bakery! The main difference with this recipe is that it doesn’t get hard like most fudge icings. Since it is made with Cocoa Powder versus real Chocolate, it is super rich, super soft and creamy, but it is also Super Affordable! The perfect FUDGE ICING! This icing will stay softer than the others, even upon refrigeration is does not get super hard! However you will have to bring it to room temperature again before using, re-adjust the consistency (if necessary) and re mix on low to smooth VIDEO - youtu.be/1yPikVwSqv8

Wow, whoever would have thought that by changing the name of my best moist chocolate cake to Chocolate Buttermilk Cake and by changing 1 ingredient in the original Best Moist Chocolate Cake recipe (from my past life) would cause this much confusion! This is the same recipe guys!  Just revamped slightly for this new era! Originally the recipe called for yogurt or sour cream thinned out with some milk; where this one now says buttermilk. The interchanging of Buttermilk- to yogurt – to sour cream should not make a “make or break” difference in this recipe after all the “Original recipe” was with sour cream not buttermilk. That’s all.  Nothing else is different! But you can feel free to change back to yogurt or sour cream as you wish, since those ingredients are quite interchangeable in a recipe like this, see below for the variation. Anywho……..  the combination of melted baking chocolate and cocoa powder here really gives this cake an “oomphf!” of chocolate that is just unm