Bacon Onion Cheddarburger

Ingredients:

8 strips bacon, cooked and broken into pieces
3 cups sliced onion
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 pound lean ground beef
2 Tablespoons Worcestershire sauce
1/2 teaspoon coarse ground pepper
2 cloves garlic, minced
1 cup shredded cheddar cheese, divided
4 hamburger buns

Directions:

In a large skillet cook onion in the 4 teaspoons hot oil over medium heat about 10 minutes or until golden brown; stir occasionally. Stir in bacon pieces, salt and 1/4 teaspoon pepper. Cover; keep warm.

Meanwhile, in a large bowl combine beef, Worcestershire sauce, the 1/2 teaspoon pepper, and the garlic. Divide into eight equal portions.

Shape each portion into a 4-inch diameter patty. Sprinkle half of the cheese evenly among each of four of the patties. Top with remaining patties, pressing down lightly and sealing edges well.

Grill patties directly over medium heat for 14 to 18 minutes or until done (160 degree F), turning once halfway through grilling.

Top burgers with remaining cheese the last 1 to 2 minutes of cooking time or until melted.

To serve, place patty on a toasted hamburger bun; top with bacon-onion mixture. Makes 4 sandwiches.

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Picnic Baked Beans

Ingredients:

1 large onion
1 large green pepper
1/4 teaspoon ketchup
1 Tablespoon honey
1/4 cup brown sugar
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
2 cans (about 15 oz. each) pork and beans

Directions:

1. In a large skillet, sauté onion and green pepper in ketchup.

2. Blend in honey, brown sugar, Worcestershire sauce, and hot sauce.

3. Place pork and beans in a 9x12 baking dish. Blend brown sugar-honey sauce into dish, mix well.

4. Bake in a 400°F oven for 30 minutes, or until thickened.

Source: http://www.momswhothink.com/easy-recipes/baked-beans-recipe100.html

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Apple Cobbler Recipe

Caramel Apple Cobbler

Ingredients:

1 3/4 cup flour
1 cup quick-cooking oats
1/2 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
24 caramels, unwrapped
1 (14 oz.) can sweetened condensed milk
1 (20 oz.) can apple pie filling
1 cup chopped nuts, optional

Directions:

1. Combine flour, oats, sugar, baking soda, and salt. Cut in butter until crumbly. Reserve 1 1/2 c. of
the crumble; press remainder into a 13x9x2-in. pan.

2. Bake 15 minutes at 375 degrees F. If desired, add nuts to reserved crumble.

3. In a heavy saucepan, over low heat, melt caramels with sweetened condensed milk, stirring until smooth.

4. Spoon apple pie filling over baked crust. Top with melted caramel mixture, then the reserved crumble.

5. Bake 20 minutes or until set. Cool slightly and serve with vanilla ice cream.

Source: http://www.momswhothink.com/easy-recipes/apple-cobbler-recipe.html

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Amish Potato Salad

Ingredients:

6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 Tablespoons butter
1 cup mayonnaise

Directions:

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan.

Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.

Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs.

Gently fold in the dressing. Refrigerate until serving.

Source: http://www.momswhothink.com/easy-recipes/amish-potato-salad.html

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Corn Pudding Recipe

Ingredients
1/2 cup butter, softened
1/2 cup sugar
2 Eggland's Best Eggs
1 cup (8 ounces) sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Directions
Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned. Yield: 8 servings.

Source: http://www.tasteofhome.com/recipes/corn-pudding?keycode=ZFB1113

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Oysters Kilpatrick

Ingredients

2 cups rock salt
24 oysters, shucked
2 tablespoons Worcestershire sauce
175g thin rashers rindless bacon, diced
2 tablespoons flat-leaf parsley leaves, chopped
lemon wedges, to serve

Step 1
Preheat grill on medium-high heat. Place rock salt, in a thick layer, on a baking tray or heatproof plate. Arrange oysters (in their half-shells) on rock salt.
Step 2
Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, on the salt, for 5 to 8 minutes or until bacon is crisp. Sprinkle with parsley. Serve with lemon

Source : http://www.taste.com.au/recipes/880/oysters+kilpatrick?ref=collections,easy

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Chocolate Shortbread Cookies

Ingredients:

3/4 cups powdered sugar
1 1/2 cups (3 sticks) butter, softened
3 cups all-purpose flour
3/4 cup baking cocoa
1 1/2 teaspoons vanilla

Directions:

1. Heat oven to 325 degrees F.

2. Beat powdered sugar and butter in large bowl with on medium speed until light and fluffy.

3. Stir in cocoa, flour, and vanilla.

4. Divide dough in half. Roll each half of the dough to a 1/2 inch thick on lightly floured surface. Cut into circles and place 2 inches apart on ungreased cookie sheet.

5. Bake 9 to 11 minutes. Remove from cookie sheet to wire rack. Cool completely.

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