Brownies, Brownies, Brownies! (Link)

Brownies, Brownies, Brownies!
Shared by anyrose
from Backwoods Home eZine (scroll down)

Bacon Brownies

1/4 pound bacon, cut into 1/4-inch dice
2 tablespoons honey
1/2 cup melted butter
1 cup brown sugar
1/4 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs, lightly beaten
3/4 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 cup chocolate chips

Preheat oven to 350 degrees F. Grease an 8-inch square baking dish.
Fry bacon in a skillet over medium-high heat until nearly crisp, about 5 minutes. Add honey and stir until the foaming subsides. Remove the bacon with a slotted spoon to a plate to cool.
Mix melted butter, brown sugar, white sugar, and vanilla extract in a large bowl; mix in eggs.
Sift flour, cocoa powder, and salt together in a bowl; add to the egg mixture. Fold bacon and chocolate chips into the mixture; pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Allow brownies to cool for 20 minutes before cutting into squares.
Serves: 12 (or in SOME people's case, serves 1) ;-)  

Amaretto Brownies

1 1/2 cups chocolate syrup
1 cup all-purpose flour
1 cup white sugar
1/2 cup butter
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt

2 cups confectioners' sugar
1/2 cup butter
1/4 cup amaretto liqueur
3 drops almond extract

1 cup chocolate chips
2 tablespoons butter

Preheat oven to 350 degrees F. Grease a 9x13 baking pan.

Mix chocolate syrup, flour, white sugar, 1/2 cup butter, eggs, vanilla extract, and salt together in a bowl until smooth; spread into prepared baking pan.

Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 30 to 45 minutes. Allow to cool completely.

Beat confectioners' sugar, 1/2 cup butter, amaretto liqueur, and almond extract in a bowl until smooth; spread over cooled brownies.

Stir chocolate chips and 2 tablespoons butter together in a saucepan over low heat until melted and smooth, 1 to 2 minutes. Let cool slightly and drizzle over frosted brownies.

Serves: 24

Cilantro-Lime Chipotle Chicken Slaw

Cilantro-Lime Chipotle Chicken Slaw
from: Dottygumdrop

1/2 cup mayo (plus a little more if needed)
1 chipotle in adobo sauce (minced; I usually blitz up a whole tin in the mini-processor, then just used 1 Tbs of the paste)
1½ Tbs Dijon mustard
1½ tsp cumin
3 Tbs lime juice (about 1½ limes)
salt and pepper
1 small red onion, finely diced
4 Tbs cilantro, coarsely chopped
1 medium carrot, shredded
½ small white cabbage, finely sliced
3-4 cups chopped, cooked chicken

1. In a small bowl, mix mayo, chipotle, Dijon, cumin, lime juice, salt and pepper..
2. In a separate bowl, stir red onion and cilantro, shredded carrot, cabbage and chicken together, then pour mayo mix over it and stir all together. Add more mayo and lime juice if the mix appears a little dry.
3. Cool in fridge for several hours to let flavours merge, then serve in lettuce wraps, with some avocado or on French bread with a slice of provolone.

The Bobbio Reuben

The Bobbio Reuben
from VunderBob

Bobbio writes: This is my creation, so if you're a Reuben purist, tough noogies.

Per sammich:

2 slices pumpernickel
2 slices deli Swiss cheese
enough homemade applewood smoked pastrami to cover bread
3 slices peppered bacon
Thousand Island salad dressing to taste
sauerkraut to taste

Assemble bread, cheese, pastrami, and bacon into standard sammich stack, nuke until cheese is melty, then add kraut and dressing. Nom nom nom will ensue.  

Smoked Ribs

Smoked Ribs
from lieu

I tried Johnny Trigg's receipe and love it.
Dry rub and 2 hours with the bone side down.
Then put Squeeze Parkay, Tiger Sauce, brown sugar and honey on the meat, wrap it in foil, turn it meat side down (so can soak in) and return to heat for 1 hour.
Then remove from foil and bone side down for 1 hour to finish.
They were incredibly moist, tender and had a fantastic flavor. I substituted agave nectar for honey.

HILLBILLY SMOKIES WITH BROWN SUGAR

HILLBILLY SMOKIES WITH BROWN SUGAR
from: sahirrnee

1lb Bacon - 1 lb Smokies - 1 stick Butter - 2 cups Brown Sugar
Preheat oven to 375F. Cut bacon into thirds and wrap each Smokie. Place wrapped Smokies in a single layer in a baking dish. Melt butter and 1 cup of brown sugar. Stir until mixed well. Pour butter and brown sugar mixture on the Smokies and Bacon. Sprinkle the other cup of brown sugar evenly over the Smokies. Bake 15-20 minutes. Turn heat up to 400F for 5 minutes or until bacon becomes crispy.  

Chicken with Cream of Whatever

Chicken with Cream of Whatever
from: gotpasswords

Similar to the Mumper classic, Death Chicken. Make sure to read comments for variations also. Posted in response to this request for a recipe.

Two cans cream of whatever, one cup white rice, one cup water. Mix in a 9x9 casserole. Lay chicken on top and season, then bake at 350 for one and a quarter hours. This easily doubles using a 9x13 pan.

Note on the rice... Use regular white rice. Not instant and not calrose (The stuff I normally use in a rice cooker doesn't cook right in this recipe)

If the breasts are boneless, check how things are doing after an hour. I normally use bone-in thighs or leg quarters.

Breakfast Hacks (Link)

Breakfast Hacks
Shared by: gardentraveler
From: Buzzfeed

I thought several of these sounded yummy. My favorite was the one where you make hash browns in a waffle iron.

Shrimp and Broccoli with Mrs. Plant v.3.0's Garlic Chili Sauce (Links)

Shrimp and Broccoli with Mrs. Plant v.3.0's Garlic Chili Sauce (Links)
Shared by carnivorousplant
From myrecipes.com

Meatballs

Meatballs
from Silver Tyger

1.25 lbs ground turkey
1.25 lbs ground beef
1 cup-ish whole wheat bread crumbs (I did two pieces of bread in the food processor. Pretty sure it was more than a cup)
1 egg (anybody know why these recipes always call for an egg?)
1/2 onion, diced (threw it in the food processor too. Onions kill me)
3 or so cloves of garlic, minced
1/2 cup-ish shredded carrot (I did a double handful of baby carrots, in the food processor)
1/2 cup parmesan cheese
1 tsp salt
1/2 tsp black pepper
2 tsp basil
2 tsp parsley
1/2 tsp red pepper flakes
about 1/2 tsp Angostura bitters (I can't tell if that made a difference or not, so optional)

Mix, form into 2 inch balls, cook at 400 degrees for 20 minutes. I put mine on wire racks on foil lined cookie sheets, but they didn't make as much of a mess as I expected.

I think next time I'll try putting some pureed zucchini and/or spinach in there, because I don't eat enough produce. Oh, and I think cook the onions first so they're a little caramelized, because ah, yeah. They taste good cold too, which was the plan because I'm taking them in my lunch.  

Cicada Recipes (Link)

Cicada Recipes
Shared by Spiderman
from Gizmodo

Blueberry Banana Pie

Blueberry Banana Pie

from lieu

From lieu: The wife makes a pretty good banana dessert.  The crust is made of crushed pecans, flour and butter that you bake in a Pyrex dish. Then you put this Dream Whip like stuff in the middle, lay banana slices on top of that and then cover with blueberry pie filling. Chill that in the fridge until you're ready to serve, then slice it up and sprinkle spider eggs on top... delish!

From GT: There are a bunch of blueberry banana pie recipes on the Web. All the ones I saw had cream cheese in the filling as well as Dream Whip or Cool Whip. Here's an example.  Didn't see one with pecans in the crust, though. Here's an example recipe.

freckafree's Fabulous Salad

Fabulous Salad
from freckafree

Mixed greens, grapefruit sections, cucumber, feta cheese, red onion, walnuts, and kalamata olives with a dressing made of oil and grapefruit vinegar plus a couple of tablespoons of grapefruit juice.

Korean Short Ribs (Link) also cucumber thing (Link)

Korean Short Ribs (Link) also (spicy) cucumber thing (Link)
Shared by carnivorousplant

swampy's World-Renowned Eytalian Chikin

swampy's World-Renowned Eytalian Chikin
from swampbear

I have my world renowned Eyetalian chikin cookin' away in a slow cooker for tomorrow night's dindin. Eyetalian chikin how do you make that you ask? Take one largish chikin or chikin pieces like I'm usin' today (boobs, laigs and thighs) drop said chikin into your slow cooker and pour a bottle of your favorite Eyetalian sallit dressin' over the chikin and slow cook. Voila! Eyetalian chikin!  

Double grilled cheese & bacon sandwiches

Double grilled cheese & bacon sandwiches
from 2gigch1

Cook bacon and set aside in layers of paper towels to drain. Lightly toast bread for sandwiches. Place 2 strips of bacon between 2 slices of American cheese and grill cheese sandwiches normally.

The toasting prevents the bread from soaking up excess butter. The double layer of cheese melts all around the bacon locking it inside the bread. Also great cold later.