mmmm...BACON
Cheesey Cheese
This is our favorite recipe ever found. It uses our favorite ingredient, Bacon, and three kind of cheeses. This takes a heck of a lot longer than Mac n' Cheese out of the box, but thanks to the Pioneer Woman Cooks, we can make creamy, cheesy, Bacony "heaven on earth".

....Click here for the recipe and step by step instructions.
 
 
Picture
From Food 52:

Amanda & Merrill's Notes: Yes, timWuNotWoo shoots and edits our videos. Yes, he's a friend. And yes, he makes a mean roast chicken. In fact, we've never tasted chicken quite like this. The red miso and mirin marinade permeates the bird inside and out, giving it an addictive sweet and savory laquered skin. The simple onion sauce, which consists of butter, onions and garlic, soy sauce, mirin, miso and more butter, is an extra bonus, perfect for drizzling over the tender meat; it is salty, so you may want to use a lower sodium soy sauce and miso to taste. Do make sure to scrape off as much of the marinade as possible before you roast the chicken -- it will just blacken otherwise.

Get the full recipe here....
 
 
MMMmmmmmm!!!!!!
Peanut Butter Cupcake, Courtesy Norwichnuts/Flickr
Ingredients For the filling For the cake For the frosting Directions

Preheat the oven to 350°F Line two cupcake pans with paper liners.

To make the FILLING

Combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.

Beat with an electric mixer on medium speed until well combined.

Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the CAKE BATTER.

Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.

In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, scraping down the bowl as needed.

With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.

Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the FROSTING.

In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.

Slowly mix in the confectioners’ sugar, beating until smooth and well blended.

Mix in the whipped topping until smooth and fluffy.

Frost cooled cupcakes as desired and top with sprinkles, re.
 
 
Best Chocolate Syrup brownies
1/2 c butter
1 c. sugar
2 eggs
dash salt
1c. All purpose flour
3/4c. Chocolate flavored syrup, canned
2 teaspoons vanilla extract
3/4 c.chopped walnuts or pecans, pecans or walnuts for garnish (optional)


In a bowl mix, cream together butter, sugar, and eggs, until very creamy and well blended. Add salt, stir in flour, mixing well to blend,add chocolate syrup, vanilla, and chopped nuts. Turn mixture into well greased and lightly floured 9 inch square pan. Smooth top. Bake at 350 degrees for about 35 minutes or until a stick inserted near center comes out clean. Cool in pan on wire rack, but loosen cake at edges. Cut into squares, Garnish with nut halves or dust with powdered sugar.