Roasted Mushrooms with Garlic & Thyme

Ingredients

16 even-sized open cup mushrooms, stalks cut level
3 tbsp olive or vegetable oil
2 cloves garlic, chopped very finely
3 tbsp unsalted butter, softened
2 tbsp fresh thyme, chopped
½ tsp garlic powder
5 tbsp fresh breadcrumbs
1½ tbsp lemon juice
salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
Arrange the mushrooms in a a 9x13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.
In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning.
Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

That sounds great, especially in this weather

I'm always finding something yummy on fb. I mean why else would anyone want to be on there.

I tried it many years ago but deleted my account.
Different strokes for different folks!

This is a recipe from the Sheriff's daughter in law

Mom’s Black-eyed Pea Soup

Whatcha need:

4 15 ounce cans of black-eyed peas or purple hull peas (I use Bush’s Best brand. The generic ones get mushy.) Rinsed in cold water and drained.

½lb of bacon cut into bits (I just use my kitchen shears and cut ¼ inch pieces off of the long strips.)

1 fresh Vidalia sweet onion diced

2 fresh jalapeno peppers seeded & diced fine

½ tsp of beef base paste soup starter dissolved into 3 cups of hot water

1 fresh beefsteak tomato or 2 Roma tomatoes diced

1 teaspoon of minced garlic (I use the jarred kind that is packed in water

1 teaspoon salt

1 teaspoon pepper

10 to 12 ounces of Velveeta cut into thin pieces so it melts easier (Don’t use generic. Its gross.)

Whatcha do:

Brown the bacon until crisp. Drain bacon, but save drippings. Set bacon aside and return drippings to the pan.

Add onion, tomato and jalapenos to bacon dripping and saute until onions are translucent.

Combine hot water, salt, pepper, garlic, beef base and Velveeta in a stock pot and start blending over medium heat.

When the cheese is pretty much melted, add the sauteed mix and black-eyed peas to the stock pot. Stir gently and simmer until peas are hot.

Top bowls of soup with bacon bits and enjoy!

Layered Lemon Pie

Ingredients
Pastry for two single-crust pies (9 inches)
1-1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
3 egg yolks, lightly beaten
1/3 cup lemon juice
1/4 cup butter, cubed
1 teaspoon grated lemon peel
1 teaspoon lemon extract
3 drops yellow food coloring, optional

SECOND LAYER:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix

TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed

Nutritional Facts
1 piece equals 428 calories, 21 g fat (13 g saturated fat), 68 mg cholesterol, 321 mg sodium, 56 g carbohydrate, trace fiber, 4 g protein.

Directions
Preheat oven to 450°. Line two 9-in. pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks.
In a large saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, butter, lemon peel, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate 30 minutes or until firm.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand 2 minutes or until soft-set. Gently spread into pies. Refrigerate 30 minutes or until set.
For topping, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set. Yield: 2 pies

Bean & Bacon Cheeseburger Soup

1 15.5 oz. package Hurst’s Bacon & Beans Slow Cooker Soup Mix
6 cups vegetable or chicken broth
2 cups water
1 pound lean ground beef
1 onion, diced
Black pepper and garlic powder
1 tablespoon Worcestershire sauce
12 slices thick-cut bacon
2/3 cup half & half
2 cups shredded Colby cheese

Combine beans (beans only – do not add the flavor packet yet), broth and water in a large slow cooker and cook on high for four hours.

Add ground beef and onion to a large skillet. Season liberally with pepper and garlic powder then cook over high heat until beef is cooked through and seared nicely. Add contents of skillet to slow cooker. Don’t drain. So long as you use lean ground beef and cook at a high temperature there shouldn’t be an excessive amount of pan drippings.

Cut bacon into small pieces then cook until crispy in a large skillet. Drain on paper towels then add bacon to slow cooker, reserving about a cup for garnish if desired.

Add seasoning packet from beans, Worcestershire sauce and additional pepper and garlic powder to taste to slow cooker, stir well and cover. Reduce heat to low then continue cooking for 4-6 hours or until beans are very tender.

Add half & half and 1 1/2 cups shredded cheese to slow cooker and stir well. Serve with reserved cheese and bacon pieces if desired.

Notes:

If you can’t find Hurst’s Bacon & Beans Slow Cooker Soup Mix in your market, please ask your grocer for them. Until then, you use any dried white bean (great northern beans, navy beans, cannellini beans, small lima beans, etc.) then add salt to taste and 2 teaspoons Liquid Smoke. You can also order them online!

You can absolutely cook this on the stove! Keep pot at a simmer for 4 hours to cook the beans during the first part of the recipe then continue cooking for about 2 hours once you add the bacon and ground beef or until beans are tender.

Makes 12-14 servings.

Old South Coca-Cola Pork Loin

1/4 cup soy sauce
1 cup Coca-Cola
1/2 cup dark brown sugar
2 tablespoons Dijon mustard
3 tablespoons oil
2 tablespoons Worcestershire sauce
1/3 cup ketchup
2 cloves garlic, minced
1 tablespoon dry mustard
2 tablespoons balsamic vinegar
1 teaspoon ginger
1 teaspoon thyme, crushed
5 pounds pork loin roast, boned
Combine all the ingredients except for the meat, to form a marinade. Set the pork roast in a plastic bag with a zip-type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast.
Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast.
Remove roast from marinade and discard the marinade. Place roast, fat side up, on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree preheated oven until the thermometer registers to 175 degrees. Allow 30 to 40 minutes per pound for roasting, so for a 5 pound loin roast, you would be roasting for about 2-1/2 to 3 hours. During last 1/2 hour of cooking time, brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter; cover with foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast. NOTE: Alternatively, you can slow-roast. Instead of roasting at 325, use a slow oven at 250 - 275 degrees, and allow almost twice as long. The meat will be even more tender. Use your meat thermometer or whatever means you like to achieve desired doneness.
Coca-Cola Sauce
1 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon dry mustard
2 tablespoons butter
1/3 cup balsamic vinegar
2/3 cup Coca-Cola
Sea salt and fresh ground pepper
Mix together all ingredients in sauce pan; simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking. You can also serve any remaining sauce with the sliced pork if you like.

Chile cheese pigs in a blanket dip

Pigs in a Blanket

1 tube Crescent Roll dough
1 package cocktail wieners
olive oil (for brushing dough)

Chili Cheese Dip

1 package cream cheese (8 ounces)
1 can Chili (no beans works best)
1 c. cheddar cheese, plus more for topping
diced scallion
Directions

Preheat the oven to 350°F.
Unroll Crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail wiener, forming a Pig in a Blanket. Place each Pig in a Blanket side-by-side in a skillet, (around the edge of the skillet) forming a wreath shape. Brush the top of each one with olive oil.
In a medium-sized bowl, mix cream cheese, chili and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese.
Bake for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5-7 minutes before serving.

http://www.delish.com/cooking/recipe-ideas/recipes/a45816/chili-cheese-dog-dip-recipe/

Cheesy Pull apart Sliders:

1 pound lean ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon mustard powder
½ teaspoon smoked paprika
2 cups diced onion (about 1 medium onion)
3 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
12 slices cheddar cheese
12 dinner rolls

Glaze:

½ cup (one stick) butter
2 tablespoons Brown Sugar
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1 tablespoon sesame seeds

Instructions

Preheat oven to 350 degrees F.
Place a large skillet on the stove top over high heat. When the pan is hot, add the beef and season with salt, pepper, mustard powder, and paprika. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Stir in drained tomatoes until combined.
Slice dinner rolls in half and place bottom half of rolls in 9×13 baking dish. Top with beef mixture & sliced cheese. Finish off with the top half of the bun.
Mix all the ingredients for the glaze in a sauce pan over medium heat (or microwave about 40 seconds) and mix until melted, smooth, and combined. Pour evenly over the buns.
Bake at 350 degrees F for 25 minutes.
Makes: 12 burgers.

No-bake chocolate pretzel Peanut butter squares

Ingredients

1 1/2 sticks (12 tablespoons) butter, melted
2 cups pretzel rods, crushed into crumbs
1 1/2 cups confectioners' sugar
1 cup plus 1/4 cup smooth peanut butter
1 1/2 cups milk chocolate chips

Directions
Watch how to make this recipe.

In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

Read more at: http://www.foodnetwork.com/recipes/...l-peanut-butter-squares.html?oc=linkback

Pepperjack Meatloaf Recipe

Ingredients
1 egg
1/4 cup chopped onion
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
1/2 c crushed and seasoned pork rinds
1-1/2 pounds lean ground beef (90% lean)
1 cup (4 ounces) pepper Jack cheese, divided
1 cup salsa, optional

Directions
In a large bowl, combine the egg, seasoned pork rinds , onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese.
Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Makes 6 servings.