Homemade Egg Noodles By Granny's Favorite Cookbooks

Homemade Egg Noodles

1 egg plus 3 egg yolks
3 Tbsp cold water
1 tsp salt
2 cups flour
Chopped fresh parsley or dried, optional

In a mixing bowl, beat egg and yolks until light and fluffy. Add water and salt; mix well. Stir in flour. Turn onto floured surface; knead until smooth. Divide into thirds. Roll out each portion to 1/8 inch thickness.

Cut noodles to desired width and length. Cook immediately in boiling salted water or broth for 7 to 9 minutes or until tender. Drain; sprinkle with parsley if desired. Makes about 5 cups noodles.

May store uncooked noodles in frig. For 2 to 3 days or frozen for 30 days.

Doughnuts By Granny's Favorite Cookbooks

Doughnuts

1 cup sugar
1 Tbsp nutmeg
1 tsp baking soda
½ tsp salt 2 eggs
1 Tbsp shortening
1 cup sour milk
6 cups flour

Mix sugar, nutmeg, soda, salt, milk and shortening. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. Heat shortening to 375 degrees F. and drop doughnuts in, turning several times. Drain on soft crumpled paper. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.

Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk.

White Doughnut Glaze
2 cups powdered sugar
1 tsp vanilla extract
4 to 6 Tbsp milk
Mix powdered sugar, vanilla and milk with a fork to desired consistency. Thicken with powdered sugar or thin down with milk.

Cheddar Biscuits By Karens Creative Cooking

Cheddar Biscuits

2 cups Bisquick
1/2 cup shredded cheddar
2/3 cup milk
4 T butter (1/2 stick)
Garlic salt

Preheat oven to 450. Stir together biscuit mix, cheddar and milk until soft dough forms. Spoon onto greased sheet. Smooth tops down slightly. Bake for 8 - 10 minutes until golden. Melt butter and garlic. Brush on top and serve hot.

Bacon Wrapped Stuffed Creamed Cheese Chicken Breasts By Foodie Tv

Ingredients:

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll Chicken breast up to conceal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick. Plase on baking sheet and back for about 30 minutes at 375. Broil for about 5 minute to crisp bacon.

Of course you can use as many chicken breasts as you need for this recipe.

Bacon Bombs From Now Your Cookin

Bacon Bombs:
1 can (8ct.) Pillsbury Grands Flaky
Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube
per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)
Directions:
Cube up the Cheese, and cut each
Biscuit into fourths. Place one piece of
Cheese inside a Biscuit quarter, and
roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of
Bacon, and secure it with a skewer or
toothpick…
In a med/large pot, heat up approx.
2″ of Oil (to 350 degrees) and fry them
up in small batches. Maybe one or
two at a time, the oil will expand so
stay close…
Drain them on some Paper Towel, but
serve them up good and warm. YUM!!

Bacon Brown Sugar From Kitchen Scoop

	1/3 cup light or dark brown sugar, packed 1 teaspoon mustard powder 1 pound sliced bacon Line the bottom of 2 11-by-17-inch jellyroll pans with parchment paper.* Set aside. Stir together brown sugar and mustard in a small bowl. Spread a piece of waxed paper on counter, or use a large, flat plate. Place first slice of bacon on waxed paper. Sprinkle 1 teaspoon of the sugar mixture evenly over top side of bacon. Press sugar mixture into bacon with your hands. Place the bacon slice on baking pan. Repeat process with remaining bacon slices. (You may have a small amount of sugar mixture left over.) Preheat the oven to 350 degrees F. Place both baking sheets in oven and bake 25 minutes, or until crisp. Stop halfway through and rotate the positions of the baking sheets. Remove from oven, drain briefly on paper towels to absorb excess fat, and then transfer to a serving dish. Serve at once

Bacon Wrapped Meatloaf Cupcakes By Yummy Recipes

Bacon Wrapped Meatloaf Cupcakes

Ingredients (for 12)
1 1/2 lbs ground beef
1 cup bread crumbs
1 onion, finely diced
1 egg, lightly beaten
1 1/2 tsp salt
1/2 tsp pepper
1 (8-ounce) can tomato paste
2 tbs brown sugar
1 1/2 tbs Dijon mustard
1 1/2 tbs Worcestershire sauce
12 slices of bacon
4-6 potatoes
1/4 cup shredded cheddar cheese
2 tbs butter
1/4 cup milk
1/2 tsp salt

Directions
Preheat oven to 350 degrees F.
Making the Meatloaf: Line your muffin tin with the bacon so that each tin is circled by one strip.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, tomato paste, sugar, mustard, and Worcestershire sauce. Form the meat into 12 equally sized balls and place them into the bacon-lined muffin tins. Fold the top of the bacon over, if needed.
Pop them into the oven for 45 minutes to 1 hour, or until the meat is cooked through and the bacon is crisp.
Making the Potatoes: While the meatloaf is cooking, prepare your mashed potatoes. Dice up the potatoes and boil them in salted water until they’re soft. Drain the potatoes, pop them into a mixing bowl, and mash them with a fork until they’re completely smooth. Add your butter, cheese, milk, salt, etc and mix until fully combined. Move your mashed potatoes into a piping bag (or a zip-lock with an edge cut off) and save it until the meatloaf is ready.
Assembling the "cupcake": Once the meatloaf is ready, take em out of the oven, and pipe them with the mashed potatoes! After they’re all piped, pop them back into the oven, and turn your heat up to 400-500 degrees. Heat until the tops of the potatoes are golden brown (it should be very quick – no more than 5-6 minutes).
Remove them from the oven, let cool for a bit, and enjoy!