Bacon Cinnamon Rolls...share them with a friend

Found this great recipe on the Web and I wanted to share it with you.  These easy, delicious rolls are ready in no time! The puff pastry makes them extra French like.  I made them this morning and shared them with my neighbor.  Fun to talk and eat and talk and sip and talk... They would also be a great addition to any breakfast or brunch! Nice to always have some frozen puff pastry in my freezer for those times I need something elegant in a jiffy.                                                        

Bacon Cinnamon Rolls

1 sheet of thawed puff pastry      flour for rolling the puff pastry

1/2 stick butter, softened    1/2 cup brown sugar

1/4 cup white sugar    1 1/2 tablespoons cinnamon

6 slices of bacon, cooked crisply and chopped

Preheat oven to 400 degrees.  Thaw puff pastry.  Mix sugars and cinnamon in a small bowl.  Roll ou the dough to about 1/8 inch thickness on a floured surface.  Spread the softened butter onto the puff pastry.  Sprinkle the sugar/cinnamon mixture on top. Cover with a layer of bacon.  Roll up the dough into a log and cut into 6 equal portions.  Spray a 6 cup muffin tin with cooking spray and place one roll into each cup.  Sprinkle with more of the sugar mixture and bake for 20 -25 minutes.

For some cheesy and fun details on how to make these tasty rolls, check out my video at YouTube!

Ran Into An Old Friend At The Grocery Store...

I was shopping for some raw peanuts the other day in order to make my annual Christmas Microwave Peanut Brittle and lo and behold, I ran into Betty!  She was standing right by the raw peanuts in the produce section with this confused look on her face.  I saw Betty's bewilderment and asked if she was ok.  She was fine...just couldn't figure out what these strange things were in the Melissa's Organic Fingerling Potato Medley bag. http://melissas.com/ We laughed and joked about these tiny odd looking potatoes that were oblong and all different colors.  Betty said, "They probably came from overseas like everything else does these days!"  Ah, Betty...such wisdom...I enjoyed listening to her as we discussed everything from our kids, to our multiple husbands, to our job choices to just about everything else under the sun that girlfriends do chat about.  You see, Betty was a widow before she was twenty years old with three young kids to feed, so she went straight to the fields to do the man's work left behind by her deceased husband, and when she was able, she gathered her kids and moved to Springdale, Arkansas to get a more pleasant indoor job at the turkey plant.  She's been retired for a while...Betty's going to be 79 in January. I felt a twinge of sadness as Betty told me about her daughters and their families who lived close by and how they were all so busy.  But we were also proud that  we both had raised our kids to be able to support themselves and have good lives on their own.  I told her, "Now, Betty, you know they work every day and it's so hard to get loose."  She said, "Yes, but just one Sunday for a short while wouldn't hurt!"  Betty did have a point.  We joked and laughed right there in the produce isle for about an hour as everyone shopped around us. As we prepared to leave and go our different ways, I told Betty I would come and see her sometime soon.  She was so excited. Today, I've made Di's Christmas Microwave Peanut Brittle and I'm off to find Betty's house.  She told me where she lived...not far from me...I'm sure I'll be able to find her place...you meet the nicest people in the grocery store...

Di's Christmas Microwave Peanut Brittle

1 cup sugar

1/2 cup white syrup

1/8 teaspoon salt

1 cup raw peanuts

1 teaspoon vanilla

1 teaspoon butter

1 teaspoon soda

Put sugar in a glass bowl, add syrup, stir, add salt, stir, add peanuts, stir well, microwave for 3 minutes

Take out and stir, microwave again for 3 minutes.  Take out and add vanilla and butter, stir, microwave 1 minute.  Take out and sprinkle the soda over the mixture and stir. Quickly pour onto a greased cookie sheet. Allow to cool. Break into pieces and enjoy!

Old Ozark Secret...How to have your cake and eat it, too!

Home for the holidays, Ozark style!  The beautiful Lights of the Ozarks will be turned on at the Fayetteville Square in downtown Fayetteville on Thanksgiving.  What a beautiful sight (over 450,000 lights) it is to see!  #3 and me will be headed that way to take our annual Christmas photo.  The romantic Lights of the Ozarks also prompts lovers to pop that special question...or maybe be part of a wedding vow renewal ceremony like the one that #3 and me participated in a while back. Yes, if you have romance or Santa or horse drawn carriages or just about anything else on your mind...visit the Square around the holidays. There is something exciting to be shared by all!

Another wonderful tradition at our home around the holidays includes some traditional Southern cooking and entertaining! Actually, we feast all year long, but the onset of the holiday season seems to justify our over indulgence for rich treats! In fact, let me make you privy to an old Ozark secret of how to eat your cake and have it, too. Host a Cookie Exchange! Yes, just follow these simple instructions or make up your own and you will be able to eat your cookies and everyone else's, as well:

• Invite about 8-10 'special' people...I sometimes do the girlfriend only thing and other times I choose a theme like the mother/daugter motif...whatever you choose is fine. Be creative! Check out this different kind of cookie exchange:

• Tell the guests to bring 1 dozen cookies for each guest that is coming...for example, if you are going to have 8 guests, then bring 8 dozen cookies AND also bring 1 dozen extra to eat at the event.
• Tell the guests, if possible please bring printed sheets or notecards of the recipe. Have some pads and pens availble for recipe writing, too.
• Provide cute little boxes with festive tissue paper, zip lock baggies, or paper sacks for the guests to take their treats home in. Being the over achiever that I have always been known to be (and usually well criticized for), I go all out and come up with something original for my special guests. For instance, I might go to the Dollar Store and get some simple white shirt boxes and tissue paper.  I would then decorate the top of the box in a special way and put their name on it.  Again, go wild!
• Display each take home cookie with recipe sheet/cards beside it in its own container or provide platters if needed.  Use your kitchen countertop or a table for the guests to go single file or gather around to ooh and aah all the different cookies as they fill their goody boxes/bags. 
• Set up another area or table for your refreshments with the extra cookies the guests have brought to eat.  Arrange the cookies randomly on beautiful serving platters.  Add some festive colorful punch (recipe below) and napkins and no more fuss is needed when you have such a beautiful display of cookies! Remember to have some fun, too!

Easy Punch

3 envelopes unsweetened Kool-Aid (all one flaovor)

1/2 cup Real lemon juice

3 cups pineapple juice

3 cups sugar

Put ingredients in order given into a gallon jar.

Stir well until sugar has dissolved.

Add water to make a gallon.

Chill before serving

Wonderful recipe for making up ahead of time! So colorful and INEXPENSIVE!

Happy Birthday, Lindy!

We Love Lindy...and today is her special day! Have you seen the Jennifer Garner movie, 13 Going on 30? I believe Lindy could star in a whole new version...7 Going on 20!  Lindy is the new 'it' girl on my blog, because she knows everything there is to know about fashion, fun, make up, hair styles and anything else proper little girls frolic with.  Just ask Lindy!  Special cup cakes for Lindy should include some cake pops!  Found some wonderful Muppet Pops (who by the way, are celebrating their 40th anniversary this month) on one of my favorite sites http://bakerella.com/  Also found some plain ole pink ones, too just perfect for Lindy! Basic recipe is below...check out those Muppet pals, too http://muppetnewsflash.com/...never too old to enjoy the Muppets!

Basic Cake Pops

1 box cake mix (cook as directed on box for 13 X 9 cake)

1 can frosting (16 oz.)

Wax paper

Pink Candy melts (1 lb. pkg.)

Lollipop sticks

Edible ink pens (optional for face drawing)

1.  After cake is cooked and cooled completely, crumble into large bowl.

2.  Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)

3.  Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)

4.  Melt  candy melts/chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)

5.  Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)

6.  Place them in the freezer for a little while to firm up.

7.  Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.

8.  Place in a styrofoam block to dry.

9.  Once dry, draw faces, if desired, with an edible ink pen and allow ink to dry OR head over to check out Bakerella's post to make all the different Muppet pals OR just let them be PINK!

Happy Birthday, Aaron!

November 1, 1970 was a special day! I remember it so well, as if it were yesterday. William Aaron Backus just wasn't cooperating (imagine that) with his entrance into the world, and he was already about 2 weeks late! Dr. Smith had decided to induce labor, so I had packed my bags and gone into the hospital the day before...Halloween...how appropriate! Aaron was born the next day, and the rest is history. He weighed in at a whopping 10 pounds and had already grown out of his Newborn sizes when we came home from the hospital a few days later! Well, Happy Birthday, Aaron! And please remember, "Birthdays are just nature's way of telling us to eat more cake!" Here is a special cup cake recipe for a special guy...a lot of trouble to make, but you're worth it!

HI HAT CUP CAKES by Hayleesgrandma at
http://grouprecipes.com/
Ingredients:
•Makes 12 cupcakes
•FOR THE BATTER
•3 ounces unsweetened chocolate, chopped
•1 cup all-purpose flour
•1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•1/2 cup (1 stick) unsalted butter, softened
•1 1/4 cups sugar
•2 large eggs
•1 teaspoon vanilla extract
•1/2 cup sour cream
•FOR THE FROSTING
•1 3/4 cups sugar
•3 large egg whites
•1/4 teaspoon cream of tartar
•1 teaspoon vanilla extract
•1/2 teaspoon almond extract
•FOR THE CHOCOLATE COATING
•2 cups chopped (about 12 ounces) semisweet chocolate
•3 tablespoons canola or vegetable oil
Directions:
1.  Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
2.  Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
4.  Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
5.  Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
6.  Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
7.  Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
8.  Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
9.  Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
10. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

I Like To Be Different!

Were you ever one to be the odd ball? You know, the Lone Ranger...the outcast...the one that always fit in, but never fit in at all...the eccentric one?? That's me! I was never one to follow until Twitter came along. Nor, was I the one with loads of friends until I joined Facebook http://facebook.com/ or Group Recipes http://grouprecipes.com/ a while back. Anyway, when I noticed Tie Dyed Tortilla Chips at http://blisstree.com/, I thought of how I love things that are a wee bit edgy.



I have had an ongoing love affair with Mexican food and especially corn tortillas in any way, shape, or form for most all my life. So, when I spotted this quirky fried tortilla chip recipe...I decided to have a Mexican feast this weekend. That certainly includes huevos, salsas, queso, and ablondigas soup to name a few Mexican dishes that I do so love! So come along and see how wacky I can be...let's do a Mexican brunch the Ozark way. Print this page and use for your shopping list. And please shop green...locally, seasonally, and organically! Let's be eccentric together for a fun loving meal at Brunch in the Ozarks! Oh, and don't forget your Lagniappe!


MENU
_____________________________________________________________
Mexican Eggs with Cheese
Ingredients:
4 corn tortillas
4 eggs
2 green onions, minced
3/4 to 1 cup canola oil
1/4 cup diced green Chiles
1 cup cheese, shredded, cheddar, Monterey jack, or any other you like
Directions:
Heat the canola oil in a frying pan over medium high heat. Slice the tortillas into strips (1/2 inch by 2 inches) and place in the hot oil to fry. Cook the tortillas until they become crispy and slightly browned.
Drain the oil from the pan. Scramble the eggs and pour into the frying pan on top of the tortillas. Add the rest of the ingredients by sprinkling them over the eggs.
Cook over medium heat, turning the eggs until they are cooked through.
____________________________________________________________________
Mexican Corn Relish
by HungryBear at http://grouprecipes.com/
Ingredients:
1 pound corn kernels (freshly roasted tastes best)
2/3 cup small diced white onion
1/4 each, small diced red and green bell peppers
1/4 small diced chipotle peppers (smoked jalapenos)
1/2 cup olive oil
1/4 cup apple cider or rice vinegar
1/4 minced cilantro leaves
1 tablespoon salt
Directions:
Combine all ingredients, cover and allow to sit under refrigeration for at least 12 hours
____________________________________________________________________ Ablondigas Soup
by ShepherdRescue at http://grouprecipes.com/
Ingredients:
1 1/2 pounds lean ground beef or ground turkey
1/4 cup dry breadcrumbs
2 large whole eggs
2 medium onions, chopped pretty small or fine
1 teaspoon chopped fresh oregano, about half that if dry (Try to use Mexican oregano)
6 carrots thinly sliced in rounds
10 cups low sodium chicken broth
1 large dry whole ancho or pasilla chile seeded and crumbled or 1 small, dry whole hot red chile seeded
1/4 cup rice or 1 large russet potato peeled and diced
1/3 cup chopped fresh cilantro
2 or 3 medium zucchini sliced medium to large (Optional)
3/4 pound fresh spinach, trimmed of stems, washed, and cut into thin shreds aka chiffonade
3 limes cut into wedges
Directions:
In a large ( 8 quarts or more) stockpot, combine the broth, oregano, onions and chile and bring to a boil; reduce heat to low and simmer.
Add carrots, rice or potatoes, cilantro and zucchini if using. Simmer, uncovered 10 to 15 minutes until tender.
While that is simmering, combine the beef, breadcrumbs and eggs and shape mixture into small balls no larger than 1 1/2 inches in diameter.
Drop meatballs into soup. Simmer uncovered about 5 minutes.
Spoon off any fat and/or foam from surface of soup.
Add the chiffonaded spinach to the soup and cook 5 another five minutes.
Ladle the soup into bowls and pass with the lime wedges to squeeze over soup or float on top.
______________________________________________________________________
Tie Dyed Tortilla Chips
by http://blisstree.com/
Ingredients:
12 white corn tortillas
Paste food colors
Vegetable oil for fryer
Sea salt or table salt
Make the Dye:
1.Mix 1/4 tsp of paste food color with 1/8 cup of water. You can adjust the color intensity by adding more water to make it lighter or less water to make it intense. Choose at least four colors for dyes.
2. Lay the tortilla flat on a work surface that has been protected with wax paper or other protective layer. Using the food color and brush begin to paint the dye onto the tortilla, mixing colors any way you like.
Fry the Tortilla Chips:
Fill fryer with oil and preheat according to manufacturer’s instructions.
Cut tortillas into eighths with sharp knife.
When the oil reaches 375 degrees (185 C ) place the triangles into the fryer basket. Do not crowd them too much.. Fry until crispy. This will take about 1 to 3 minutes.
Pull basket out of oil and hold over the fryer so that the extra oil can run off for a minute or two. Tip basket carefully on towel, or paper towel.
Let the oil heat back up to 375F (185C) before you add any more tortillas. Repeat process until all the chips are cooked.
Sprinkle with salt, if desired, and serve hot.
________________________________________________________________________
Red Hot Salsa
by Theresa! at http://grouprecipes.com/
Ingredients:
1 (16 oz.) can tomatoes diced
1/2 sm. onion, diced
2 Fresh jalapeno peppers, chopped
2 garlic cloves, minced
1 tsp. sugar
1 tsp. chili powder
1/2 tsp. salt (more or less)
1/2 tsp. black pepper
1 tbsp. cilantro
2 tbsp. apple cider vinegar
Directions:
Combine all ingredients in food processor or blender and mix for 10-
15 seconds or until all ingredients are of desired consistency.
____________________________________________________________________
Queso Blanco
by Linebb956 at http://grouprecipes.com/
Ingredients:
1 cup cheese (Monterey jack, Asadero or
Chihuahua), shredded fine
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons onion, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
Directions:
Put all ingredients in a double boiler and heat on medium.
Cook until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas.
Take the time to make some home made chips out of corn tortillas...
I also like to add some fresh chopped tomato at the very end.. You want the fresh of the veggies.. that is why you don't saute first..
Give it a try, and enjoy!____________________________________________________________________
Coffee, Tea, or Beverage of Choice
Easy Mexican Hot Cocoa
by Sheldyn at http://allrecpies.com/
Ingredients:
1/2 cup and 1 tablespoon instant hot chocolate mix
3 tablespoons chocolate syrup
1-1/2 teaspoons ground cinnamon
3 pinches chili powder
3/4 cup milk
2-1/4 cups boiling water
Directions:
In a large pitcher, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir. Pour into individual mugs and serve.
____________________________________________________________________
Whoops, almost forgot dessert, as if we need any more good food to eat on this Mexican Feast, but this treasured authentic recipe cannot be left behind! Adios, Amigos.
______________________________________________________________
Flan
by Vicschick at http://grouprecipes.com/I
Ingredients:
5 eggs
1 can evaporated milk
1 can sweetened condensed milk
1/2 tsp vanilla extract
1/2 tsp almond extract
pinch of salt
1 cup sugar
Directions:
Beat eggs in a bowl
Addevaporated milk and keep beating
Strain the mixture through a strainer
Add can of condensed milk, vanilla and almond extracts and mix
Preheat oven 350 degrees
Heat cup of sugar over medium-high heat until melted/ caramelized ***do not burn sugar...continue to stir until it turns brown and all sugar is melted
Immediately pour caramel into heat proof mold and tilt to coat bottom evenly
Slowly pour egg and milk mixture over caramel
Cover mold with aluminum foil or with lid if it has one..just make sure it is also heat proof
Place covered mold into a large baking dish
Fill large baking dish with hot water until it reaches halfway up the sides of the smaller mold
Bake for about 50 minutes...knife inserted in center should come out clean...otherwise bake a bit longer
Once done cool flan completely ***if using glass mold carefully place on a wire rack or towel but avoid by all means anything cold because glass mold will crack into pieces***
Once cooled place large plate over mold and carefully flip over to invert the flan ***make sure plate is also large enough to hold extra caramel that drips down the sides of the flan
Refrigerate at least 2 hours or until cooled completely
_____________________________________________________________________

Pumpkin Pie Mini Cupcakes

Love this time of year, don't you? It is autumn in the Ozarks and I am ready for some good ole pumpkin pie mini cupcakes or Pumpkin Pie Bites as found on this great site, http://bakerella.com/ . I can't wait to make these scrumptious looking mini morsels! They would be excellent for brunch or tasting/cocktail parties or Thanksgiving when you are just too full for anything else, but always have room for one more tiny, little bite! Make sure you have a mini muffin tin before you get started and remember...life is way too short, so eat dessert first!

Pumpkin Pie Bites

Ingredients:

2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature

1/2 cup sugar

1 cup canned pumpkin

3 eggs

1 teaspoon vanilla

1 teaspoon pumpkin pie spice

Pumpkin-shaped cookie cutter
Directions:

Preheat oven to 350 degrees.

Use cookie cutter to cut 12 pumpkin shapes from each pie crust.

You will need to roll the dough thinner than it comes out of the box.

Press dough shapes into a 24 cup mini muffin tray.

(Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)

Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each pumpkin-shaped pie crust.

Bake for 12-15 minutes.

Remove pies to cool and repeat with second pie crust.

Place the muffin tray in the freezer to cool it quickly for re-use.

Optional: Decorate with black icing for Halloween faces!
Makes 24 pies. Keep refrigerated.