Laura and Annie from the Happy Auer Show (pronounced happy hour) show us how to make the tiny little Bacon TomatoCup Appetizers that they call “Slider BLT’s”! If it has bacon in it, I love it!
Ingredients
can of biscuits
1/2 cup Hellman’s Mayonnaise
8 pieces of cooked and crumbled bacon
1 small chopped onion
1 tsp chopped basil
1 chopped tomato
3 oz shredded swiss cheese
You’ll need a mini muffin tin (24 cups).
Directions
Preheat oven to 450-degrees.
Separate each biscuit into 3 segments as shown in video. (If you have 10 biscuits in the can, you’ll have 30 segments).
Place each segment into a muffin cup and if you don’t have a tool from Pampered Chef… like I don’t… just use the bottom of a shot glass or clean pill bottle to push the dough down.
Place all ingredients in bowl and mix as shown.
Fill the dough-lined muffin cups (even with pastry). Bake for 8-11 minutes.
I absolutely love Chef David Farrell’s New England Clam Chowder Souprecipe! It’s so very simple to prepare and and a perfect recipe for this time of year.
This is his version of New England Clam Chowder, from a recipe he learned while serving in the Canadian Navy.
Ingredients
4 slices bacon
1/2 cup butter
2-3 ribs celery, diced
1-1/2 cups onion, diced
2-cups unpeeled potatoes, medium cubes
1/2 cup all-purpose flour
2 cans baby or minced clams
1 can (12 oz) evaporated milk
1 tsp Worcestershire sauce
1/2 - 1 tsp thyme
1-tsp Italian herb seasoning blend
salt and fresh black pepper, to taste
Directions
Cook bacon until brown and crispy (not totally crisp) over medium-high heat.
Drain the bacon fat and set aside. Chop bacon and set aside.
Add butter to the same saucepan that is still over medium-high heat until just melted.
Add the celery and onions to the pan and do not brown. Stir for about 3 - 5 minutes until a little soft but not mushy.
Add flour to pan and stir for about 3 seconds and remove from heat to stir thoroughly until a paste forms on the vegetables (do not brown).
Place back on the heat and drain both cans of clam juice into the pan. Stir until it turns into a thick paste.
Add about a cup of water and continue adding until you reach your desired consistency.
Turn the heat down to a simmer and add cubed potatoes, evaporated milk, worcestershire sauce, thyme, bacon, and Italian herb seasonings. Stir until well- incorporated.
Let chowder simmer for about 20-30 minutes until potatoes are cooked. Stir every 2-3 minutes to prevent from sticking to bottom of pan.
When potatoes are cooked, add 2 cans of clams to pan and stir well.
Add more water to thin out chowder.
Turn heat up and bring to a boil… turn down and simmer for about 5-minutes.
Add salt and fresh black pepper to taste.
Serve with crusty sour dough or whole wheat bread.
NOTE: Here’s my personal recipe for New England Clam Chowder soup… it is NOT for dieter’s!
Always Enjoy!
“Check out this classic Texas Chili recipe that’s been cooked up in the States since the mid 1800’s, and for good reason. It tastes real good, is simple to make, and its spicy heat will sure cure what ails you.
This all meat “chili con carne” has Spanish and Mexican roots, but it took the Texas Range Cooks out on the cattle drives to make this style of Chili a legend.
Give it a try. Our BBQ Pit Boys Texas Chilirecipe is real easy to do. All you need is some beef ground chuck, some beef brisket (if ya have any left over), onions, garlic, some special spices, bbq sauce, your favorite beer, and just a little bit of your time! Can you smell that? It smells good!” - BBQ Pit Boys
Ingredients
2-4 lbs ground beef chuck
1-2 lbs beef brisket (optional)
large onions
garlic
3-4 jalapeno peppers (with seeds)
2 cups bbq sauce
brown sugar (optional)
1 T cayenne pepper
1 T chili pepper
1/2 T ground cumin
2-3 T paprika
beer or water
Directions
Brown the beef chuck in a black iron pan over the hot coals. When ground beef is nearly cooked add large slices of onion and garlic. Cook another minute or two and then add beef and veggies to large pan. Now cut up large chunks of beef brisket and add to the pan. If you don’t have any Beef Brisket, substitute another 1-2 lbs ground chuck, cooked in the previous step.
Add barbecue sauce, spices, brown sugar (optional), fresh or pickled Jalapeno peppers, and then beer for added moisture. Simmer “indirect” in closed grill for an hour or more, adding beer or water as necessary. Serve with shredded cheese, and corn chips, or fresh quality bread.
Note: Depending on the flavor and heat of your BBQ Sauce the spices and quantities should be adjusted.
This recipe for Betty’s Peanut Butter Fudge looks pretty easy to prepare and oh so good! Although I haven’t tried it yet… it’s definitely on my short list!
In this video, Betty demonstrates how to make her Extra Special Peanut Butter Fudge recipe. It makes a huge amount of fudge, it is delicious, and it doesn’t require beating! It’s a “no-fail” recipe, if prepared according to these directions!
Ingredients
4 cups sugar
dash of salt
12 oz. can evaporated milk (1 1/2 cups)
10 oz. marshmallow creme (I used 10 oz. out of a 13 oz. jar.)
28 oz. jar creamy peanut butter
buttered 13-inch by 9-inch Pyrex dish (I sprayed my dish with Canola spray.)
Directions
In a heavy saucepan, combine 4 cups sugar, a dash of salt, and a 12 oz. can of evaporated milk. Place over medium heat, and bring to a boil. When rapidly boiling, turn the heat to low and cook for 7 minutes, stirring constantly.
Remove from heat and stir in 28 oz. creamy peanut butter and 10 oz. marshmallow creme. Stir until all of the peanut butter and marshmallow creme have been incorporated into the cooked sugar-evaporated milk mixture.
Immediately pour into a buttered 9-inch by 13-inch Pyrex dish. Let the fudge cool, and then cut it into cubes. (You may refrigerate the dish to speed things up.) The results are fantastic! This fudge always gets rave reviews!!!
