Recipes

[momtochloe]

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@ChiliPepper wrote:

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@mustang66lady wrote:

Chili,

I think it was Respect who tried the bacon jam as well.  I have several recipes for it and think of making it once in a while but never have done it.  Not sure what I would use it on and I am the only one who eats toast so sure don't need a jar of that stuff to myself!

Well, I have a feeling she said it was not that great & not worth the trouble but I can't find her post. This dang thing only lets you go back one page at a time & WE HAVE A LOT OF POSTS LOL!!!

I bought some cute jars on clearance this weekend & I was going to make some for Christmas for a friend who LOVES bacon but I am not going to bother unless it was AWESOME!

mtc's pumpkin butter recipe IS AWESOME so I will make that again instead if the bacon one stinks.

@mustang66lady

@momtochloe

@RespectLife

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Oh my dear friend @ChiliPepper, please know I just found the recipe and cannot claim responsibility for it . . . after the hullabaloo that ensued with the sweet and sour sauce earlier today the last thing anyone would want is a recipe from moi . . .

[ChiliPepper]

LASAGNA CUPCAKES

Prep Time: 15 minutes Total Time: 35 minutes

Serving: s12  

Lasagna Cupcakes Layers of meat, cheese and pasta baked in little lasagna cupcakes.

INGREDIENTS:

1/3 pound ground beef

Salt and pepper

24 wonton wrappers

1 3/4 cups Parmesan cheese, grated

1 3/4 cups mozzarella cheese, shredded

3/4 cup ricotta cheese

1 cup Muir Glen™ pasta sauce

Basil for garnish (optional)

DIRECTIONS:

Preheat oven to 375ºF. Spray muffin tin with cooking spray.

Brown beef, and season with salt and pepper. Drain.

Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!

Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes.

Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin.

Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each.

Top with a little meat and pasta sauce.

Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella and pasta sauce).

Top with reserved Parmesan and mozzarella cheeses.

Bake for 18-20 minutes or until edges are brown.

Remove from oven and let cool for 5 minutes.

To remove, use a knife to loosen the edges, then pop each lasagna out.

Garnish with basil and serve.

[momtochloe]

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@ChiliPepper wrote:

LASAGNA CUPCAKES

Prep Time: 15 minutes Total Time: 35 minutes

Serving: s12  

Lasagna Cupcakes Layers of meat, cheese and pasta baked in little lasagna cupcakes.

INGREDIENTS:

1/3 pound ground beef

Salt and pepper

24 wonton wrappers

1 3/4 cups Parmesan cheese, grated

1 3/4 cups mozzarella cheese, shredded

3/4 cup ricotta cheese

1 cup Muir Glen™ pasta sauce

Basil for garnish (optional)

DIRECTIONS:

Preheat oven to 375ºF. Spray muffin tin with cooking spray.

Brown beef, and season with salt and pepper. Drain.

Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!

Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes.

Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin.

Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each.

Top with a little meat and pasta sauce.

Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella and pasta sauce).

Top with reserved Parmesan and mozzarella cheeses.

Bake for 18-20 minutes or until edges are brown.

Remove from oven and let cool for 5 minutes.

To remove, use a knife to loosen the edges, then pop each lasagna out.

Garnish with basil and serve.

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Chili, what a great idea for either snacks for a party or for little ones . . . love it!

[ChiliPepper]

Ok, so that one isn't necessarily "Halloween-ey" but it looked too good to pass up. 

It looks pretty simple, I spread the directions out to make them easier to read.

[ChiliPepper]

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@momtochloe wrote:

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Oh my dear friend @ChiliPepper, please know I just found the recipe and cannot claim responsibility for it . . . after the hullabaloo that ensued with the sweet and sour sauce earlier today the last thing anyone would want is a recipe from moi . . .

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Hey, I too am a master of "Copy & Paste" LOL!!!

Funny, when I cook for us, I totally wing it & create things. I don't necessarily follow a recipe.

It's just hard to post it here like that. 

Lets see: 

"Pour a handful of this & a splash of that & all the leftover vegies in a pot......"

Hahahahahahahaha...............

[RespectLife]

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@ChiliPepper wrote:

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@mustang66lady wrote:

Chili,

I think it was Respect who tried the bacon jam as well.  I have several recipes for it and think of making it once in a while but never have done it.  Not sure what I would use it on and I am the only one who eats toast so sure don't need a jar of that stuff to myself!

Well, I have a feeling she said it was not that great & not worth the trouble but I can't find her post. This dang thing only lets you go back one page at a time & WE HAVE A LOT OF POSTS LOL!!!

I bought some cute jars on clearance this weekend & I was going to make some for Christmas for a friend who LOVES bacon but I am not going to bother unless it was AWESOME!

mtc's pumpkin butter recipe IS AWESOME so I will make that again instead if the bacon one stinks.

@mustang66lady

@momtochloe

@RespectLife

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Morning all!  Pokey butt is finally here!  Sorry about that...busy work morning.

Yes, it stinks  LOL

No, I guess it doesn't stink, only half stinky....but I wouldn't waste good bacon on it again!  LOL

It was very thin in the pot...which did make a good, yummy sauce over my DH overcooked brisket!  As that syrupy part, it was divine and saved that meat as it would taste delish over any meat.

One it jelled....it really jelled.  It now has an ugly layer of fat that you can't see when it is fresh and syrupy!

It is still in a L&L in the frig....tried it on Eng. muff....meh

Tried it on toast...MEH!

I'm waiting for DH to overcook more meat so I can melt it down as a meat topping again.

JMHO...others may like it.

[RespectLife]

@straykatz 

I can almost smell it too!  I have been staring at that recipe on my counter just dying to try it!

Best of luck!  Can't wait to hear what you thought of it!!

[momtochloe]

Ok, @RespectLife you are the winner of the "who makes mtc laugh out loud first" today with your comment about waiting for your husband to overcook something so you can spoon your bacon jam over it . . . genius I tell you!  

Waste not, want not my friend . . .

[straykatz]

I got some serious tough competition...I just peeked in the kitchen to see what some of the other dishes are....

Pumpkin Lasagna

Pumpkin Chili

Pumpkin Tai Noodles

Pumpkin Humus

Not sure what else or how many others brought dishes to be judged.  .

[straykatz]

@RespectLife

A few minutes ago I discreetly took a small spoonful off one corner so I could sample it....I didn't want to put it on the table if it wasn't fit to eat.

O.M.G.....yes...did I say O...M...G?.....LOL   Oh My Gosh....It's delicious!!....if they don't like it here at work I know exactly where any leftover is going...yeppers...right back home.