Caramel-Chocolate-Nut-Bacon-Popcorn!

I had so much fun with this recipe, could it have been that there was good friends and a few drinks involved? Or that there is bacon in this!!! Oh probably both.. regardless, it was fun to make and turned out delicious! I will be packaging this for sale soon :)

After searching for about an hour, I simply cannot find my recipe, though most caramel corn recipes are the same – I did come across this one – Caramel Corn and it is nearly the same, actually is just the same, different source.  I would re-post but it does have a bit of detail…. so please start with the above recipe.  It is very important.. I cannot stress enough.. to stir this constantly.. you will feel like a candy maker by the time you are done, but so well worth it!  When cooling/stirring add in whatever your guilty pleasures are ;)  We used bacon, and yes, the whole pound of bacon (minus a few pieces that the guys couldn’t keep their hands off of!) about a cup of semi-sweet chocolate chips and a cup of mixed nuts.. delish!

Enjoy! Tamra<3

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Camouflage Cupcakes

I saw a picture of these on the internet and just had to recreate them. Unfortunately, the picture was not linked to give credit to anyone :/   I wasn’t quite sure how they would turn out, so I used a boxed mix..  I know.. I know… slap my hand! For the cupcakes themselves, I used a white and milk chocolate mix (a lighter chocolate). I put the white cake mix in 2 different bowls .. after it was mixed of course… same with the chocolate.

You will need to add a bit of black food coloring to one bowl of the milk chocolate mix to darken it, then add your green food coloring to one bowl of the white mix.  To get that olive/military green you will need to add some of the dark chocolate mix, or food coloring.. go easy on this, a little at a time, until you get the right color! Alternate putting it in the cupcake liners (I used a tablespoon) until you are about 2/3 full… be very very careful!!! It is sooo easy to over fill these!

The frosting is a basic buttercream, divided into 3 bowls, cocoa is mixed in with the white to make chocolate, then food coloring for the green, and of course your white.

I was starting to run out of time, and simple put a little of each frosting in a large pastry bag with a #1 M tip – the colors ran together some but I still think they came out adorable!

An alternative is to place your tip in a very large pastry bag, then fill 3 bags with different colors of frosting.. snip the ends, place all three bags in the pastry bag with the tip and they will come out with the colors much more defined :)

Have fun welcoming home your military friends and family members or those hunters in the family!

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Fruit, Chocolate & Bacon Belgian Waffles

lol.. I have to giggle at myself.. because there really is nothing THAT special about this, except that I was so excited I got a new Belgian waffle maker!!! And how exciting is it, to be able to make 4 different kinds of waffles, with ONE BIG WAFFLE! This would definitely feed 2.. Any waffle recipe will work, but I used a basic one that I found on cooks.com Here

I put chocolate chips on 1/4 of the waffle, then blueberries, then bacon, yes BACON in the waffle! And for strawberries section i added them after (not a fan of strawberries cooked into waffles/pancakes, but you might be!) garnished with a lil whipped cream, because, c’mon.. you have to have whipped cream with waffles ..right?… oh.. wait.. is that only at I-Hop? :) Enjoy your waffles!

ps.. you can use this as a panini press or to cook hash browns, experiment with it!

Tamra <3

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Shrimp Tacos, Spanish Rice, Unfried Ice-Cream

This was one of those dishes that made you go mmmmmmmmmmm after every bite. And I do mean every. single. bite.

I have to admit up front, I am not great with the grill, I get a little freaked out at things catching on fire.. but I put on my big girl chef hat and turned that gas on and grilled me some shrimp and corn! It was a very proud moment ;)

And that was the start of our wonderful meal of Grilled Shrimp Tacos, Spanish Rice, and “Unfried” Ice Cream.  Lets start backwards, prepare your desert first because if you do it last it doesn’t have time to firm up and look pretty :) However, get your grill going and start your corn while you work on these.. It’s ok, I felt like I was running a triathlon too!

Un-Fried Ice Cream

  • 5-6 flour tortillas, cut into strips
  • Cinnamon Sugar – I started with about 1 1/2 cups of sugar and just kept adding cinnamon to taste, I would say a couple of tablespoons
  • Enough oil to deep fry the tortillas strips (never said this was healthy!!)
  • 1 pint vanilla ice cream
  • Butterscotch topping (traditionally, honey is used in fried ice cream)
  • Whipped cream – I found a cool new cinnamon flavored cool whip!!!

Toss your tortilla strips in the heated oil till golden brown, remove to a towel and drain. While still hot, place them in your bowl of cinnamon sugar till well coated then transfer to another bowl.  You will be “milling” or crushing them in this bowl so make it a good size :)

This is the tricky party, you must work fast! Scoop your desired amount of ice cream into your hand.. yes your hand! I used about a baseball size. Form it as quickly as possible into a round ball and roll in the crushed cinnamon sugar tortillas and place in the serving bowl or on a parchment paper lined panned and quickly place in the freezer, repeat until you have enough servings.  At serving time, place in desired bowl, toss a bit more of the cinnamon sugar mix on top, drizzle with desired sauce, garnish with whipped cream and serve.. *so good*  Now, lets get back to our main dish!

Spanish Rice – Adapted from http://allrecipes.com/recipe/mexican-rice-ii/

  • 1 Cup uncooked long grain rice
  • 3 Tb. olive oil or cooking oil
  • 1/4 Cup diced onion
  • 1/2 Cup Tomato Sauce
  • 2 Cups Chicken Broth
  • 1 tsp cumin

Heat oil in a large skillet, add rice and stir constantly until golden brown and slightly puffy, add cumin and onion while cooking rice in oil. When browned, add sauce and chicken broth, bring to boil, turn to simmer, cover and cook about 25 min. Fluff with a fork when done!

Shrimp Tacos – I originally saw this post on pinterest, this recipe is adapted from http://cleananddelicious.com/2011/01/22/shrimp_tacos-2/

  • 1  lb of shrimp (I grilled mine, you can use any kind you like)
  • 6 oz of sour cream
  • 1/4 cup of fresh cilantro
  • 1/2 tsp of fresh ground pepper
  • 2 Tb. of fresh lime juice
  • 2 Ears of fresh corn, grilled and cut from the cob
  • 1 cup of black beans
  • 8  corn or flour tortillas, your taste

Mix sour cream, cilantro, ground pepper, and lime juice together, set aside (in fridge) and let the flavors mingle :)

Mix your grilled corn and black beans together or keep them separate in case someone doesn’t like one or the other.  Heat the tortillas, grab your shrimp off the grill and you are done, so simple but full of wonderful flavor. I will say.. that the original recipe asked for cabbage.. I had it.. in the fridge.. and forgot to use it! You are to slice thinly and heat in oil to soften it slightly and use as a condiment. Don’t forget your un-fried ice cream in the freezer!

<3 Tamra

 

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