I’ve been thinking of this recipe my mom made while I was growing up. My sister and I often got to help make it. It’s a delicious appetizer, but this morning I decided to make it for breakfast to go along with scrambled eggs. If making this as an appetizer, you might want to insert a toothpick into the rollup to make it easier to pick up and eat (this is how my mom used to make them)! You can double this recipe to make more if you like. This recipe makes 30 rollups.

Here’s what you’ll need… just 3 ingredients!


Bacon Roll-ups

½ can of cream of mushroom soup (save the rest for later use or make the whole recipe and use 1 can)

10 slices of sandwich bread

½ package of bacon

Preheat oven to 350 degrees. Lightly spray a baking pan with cooking spray.

Trim the crust off the sandwich bread. You can save the crust and make croutons if you like. Cut each slice of bread into thirds (about 1 inch wide). Using a rolling pin, drinking glass or your hands, flatten the bread slices a little bit.

Cut bacon into thirds. Strips should be about 3 inches long. Don’t worry if they aren’t exactly that size. You can stretch the bacon around the roll if needed.

Spread soup on bread slice and starting at the end, roll up the bread. If the soup oozes out the roll-up, you’ve put too much soup on the bread but that's ok... just slathered it back on as best you can and then roll bacon around it. Wrap bacon slice around roll-up stretching if needed to fit around the roll and place on cookie sheet. Continue till you’ve gotten all the bread and bacon rolled up and on baking pan.

Bake in oven for about 20-25 minutes or until bacon is done and crispy. Best when served warm!


God Bless,






For more recipes, visit my blog at:

http://whatscookinginmykitchen.blogspot.com/

This is a great "throw in the pot and forget it till it's done" recipe. If you can also saute mushrooms and add before you serve. If you have any leftovers, you can freeze them, noodles (or rice if you prefer) and all, in a seal-a-meal bag then just boil the bag to reheat.

Crock Pot Beef Stroganoff

2 pounds cubed beef stew meat
2 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
½ pkg onion soup mix
1 tsp minced garlic
Salt, pepper to taste
1/2 cup beef broth
4 ounces cream cheese
Sour cream

In a crock pot, combine all the ingredients except for the cream cheese and sour cream.

Cook on low setting for 5-6 hours. Stir in cream cheese just before serving and let it melt. Serve over noodles or rice with a dollop of sour cream. Serves 6.

God bless,




For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

These pork chops are smothered in an apple-based gravy to keep them juicy and flavorful. Served with mashed potatoes and acorn squash makes a nice autumn meal.

Smothered Pork Chops with Cider and Apples

(Serves 4-5)

3 ounces bacon (about 3 slices), cut into 1/4-inch pieces

2 tablespoons unbleached all-purpose flour

1 3/4 cups apple cider

(additional vegetable oil if needed)

4-5 bone-in, rib-end pork chops 1/2 to 3/4 inch thick

ground black pepper (to taste)

1 medium yellow onion , halved and sliced thin (about 1 3/4 cups)

1 Granny Smith apple (large), or 2 small Granny Smith apples, peeled, cored, and cut into 3/8-inch wedges

table salt (to taste)

2 tablespoons water

2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons)

1 teaspoon minced fresh thyme leaves

2 bay leaves

Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.

Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.

Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.

Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, and adjust seasonings with salt and pepper if needed. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.

God Bless,




For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

Next time I'll toast the buns, but honestly... I was lucky enough just to get a picture before these yummy sandwiches were devoured! If you don't have a pressure cooker, this recipe could be done in your crockpot.

BBQ Brisket Sandwiches

1 medium sliced onion, separated into rings
12 oz bottle of chili sauce
1 cup beef broth
2 TBSP Worcestershire sauce
1 (2 lb) beef brisket
1 teaspoon black pepper
4 garlic cloves, minced
1/4 cup packed brown sugar
6-8 submarine rolls

Combine first 4 ingredients in a 6-quart pressure cooker. Bring to a boil; reduce heat, and simmer 5 minutes. Remove 1/2 cup of chili sauce mixture from pressure cooker.

Trim fat from brisket. Cut brisket in half crosswise if needed to fit into your pressure cooker. Rub the brisket with pepper and garlic. Place in pressure cooker. Spoon 1/2 cup chili sauce mixture over brisket. Close lid securely; bring to high pressure over high heat (about 5 minutes). Adjust the heat to medium or level needed to maintain high pressure; cook 1 hour. Remove from heat; place pressure cooker under cold running water. Remove lid. Remove brisket from pressure cooker, and set aside. Add the brown sugar to chili sauce mixture in pressure cooker; bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes, stirring frequently. Shred the brisket using 2 forks. Return meat to sauce in pressure cooker; cook until thoroughly heated. Spoon 1 cup meat with sauce over bottom of each roll, and cover with tops of rolls.


God Bless,

For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

This recipe makes a small pot of hearty soup that will serve about 4-6 people. If you have a large family or want leftovers, you'll want to double the recipe!

Tuscan Bean and Prosciutto Soup

1 TBSP unsalted butter or margarine

4 oz. prosciutto (you could also use bacon or ham if you prefer)

4 cups water

1 cup dried navy beans, rinsed and sorted

1/2 cup dried lima beans, rinsed and sorted

1 medium onion, finely chopped

1 tsp salt

1 tsp ground cumin

1 tsp black pepper

1/2 tsp ground paprika

1 can (14 oz) diced tomatoes, undrained

Melt butter in a large skillet over medium-high heat. Add prosciutto and fry until crisp. Drain on a paper towel and let cool.

Crumble prosciutto into small pieces and add to crockpot. Add water, navy beans, lima beans, onion, salt, cumin, pepper, and paprika. Stir well until combined. Cover and cook on LOW for 10-12 hours.

Add tomatoes and juice, stir well. Cover and cook on HIGH for 30-40 minutes or until soup is heated through.


God bless,




For more recipes, visit my blog at:

http://whatscookinginmykitchen.blogspot.com/

This soup sure hit the spot during this week's cold rainy days we had. Paired with homemade bread, this heartwarming, comfort food was just what the family needed while dealing with colds!

Roasted Garlic and Onion Soup (6 servings)

2 medium bulbs of roasted garlic*

1 TBSP olive oil

1/2 cup chopped prosciutto or cooked ham

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil leaves

1 1/2 cups coarsely chopped onions (about 2 medium onions)

1 large baking potato, shredded (you can peel first if you like, but I like to leave the skin on for the added nutrients)

3 1/2 cups chicken broth

1/4 tsp pepper

1/4 cup freshly grated Parmesan cheese

Remove cloves from garlic bulbs and mash with a fork to make a paste.

Heat oil in a 3-quart saucepan over medium-high heat. Cook prosciutto, parsley, basil and onions in oil about 5 minutes stirring occasionally until onions are tender.

Stir in potato and broth. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.

Stir in roasted garlic paste, pepper and cheese. Simmer uncovered about 10 minutes, stirring occasionally until thickened.

Serve topped with fresh grated Parmesan cheese and hot bread.

*To prepared roasted garlic, carefully peel away papery skin around garlic bulbs leaving just enough to hold garlic together. Cut slice from the top of the bulb enough to expose the cloves. Place the stem end down on a sheet of aluminum foil. Drizzle with olive oil. Sprinkle with salt and pepper if desired. Wrap securely in foil and place on a pie plate or shallow baking sheet. Bake at 350 degrees for 45 to 50 minutes until garlic is very tender when pierced with a fork. Cool slightly.

God bless,

Makes 2 round pans of 8 sticky buns

This dough recipe can be halved if you just want to make 8 rolls. I usually make the whole dough recipe and save half the dough for another day. If you are halving the recipe, a handy recipe converter can be found here:

http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
(you’ll want to bookmark this site!)

Caramel Sticky Buns

Dough recipe:

3/4 cup + 2 tablespoons lukewarm water
2 1/4 teaspoons yeast
2 1/4 teaspoons salt
2 large eggs
1/4 cup honey
1/4 cup unsalted butter, melted
3 1/4 cups + 2 tablespoons King Arthur unbleached all purpose flour (if you use another brand, you may have to increase your flour to 3 3/4 cups + 2 tablespoons. If increasing flour, do so a little at a time.)

In a stand mixer, mix the yeast, salt, eggs, honey and melted butter with the water with paddle attachment. Change stand mixer attachment to dough hook and add flour until flour is incorporated. No need to knead! Yes, you read that right! No kneading!

At this point, dough can be refrigerated in a lidded (but not air tight) container and used over the next 5 days. If going to use beyond 5 days, then you can freeze it in an airtight container for up to 4 weeks. Just defrost overnight in the refrigerator the night before you want to use it. If you are using the dough right away, I recommend refrigerating it for about an hour because it's easier to handle cold.

The following topping and filling ingredients make 1 9-inch pan of 8 rolls. If you are using all of your dough at the same time, be sure to double this part of the recipe and then divide the topping and filling mixture into 2 9-inch pans.

Caramel Topping:

9 TBSP unsalted butter, softened
1 tsp salt
1 cup brown sugar
(if you like, you can add halved or chopped pecans to suit your taste… I usually don’t add these)

Roll Filling:

4 TBSP salted butter, softened
¼ cup sugar
1 ½ tsp cinnamon
Pinch of ground black pepper

To mix together the topping, cream the butter, salt and brown sugar. Spread evenly in the bottom of a 9-inch cake pan. If you like, sprinkle your pecans over the topping mixture. S et pan aside.

Now mix the filling by creaming together the butter, sugar, cinnamon and ground pepper. Set aside.

Dust the surface of your work area with flour. Using half of your dough, quickly shape dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball in a quarter-turn as you go. This only takes a few seconds… don’t overwork your dough. With a rolling pin, roll out the dough to a 1/8 inch thick rectangle. As you roll, if dough starts to stick to rolling pin or work surface, sprinkle with a little more flour but not too much to make the dough dry.

Spread filling mixture evenly over dough. Start with the long side, and roll the dough into a log. Be careful not to roll too tight, or the middles will pop out. With a very sharp serrated knife, cut the log into 8 equal pieces. Arrange rolls in pan with the swirled edge facing up. If you haven’t cut them evenly, pat down the tops so they are about the same height. Cover loosely with plastic wrap and allow to rest and rise for about 1 hour if using refrigerated dough or 40 minutes if using unrefrigerated dough. Note: rising time was in the original recipe so I’ve included it here. But I’ve found that you don’t really need to do this… they’ll still rise during the baking process… so if you really can’t wait for those hot caramel sticky buns.. go ahead and bake ‘em! ;o)

Twenty minutes before baking time, preheat the oven to 350 degrees. Bake for about 40 minutes or until golden brown. While still hot, run a knife around the inside of the pan to release the caramel rolls. Invert immediately onto a serving dish. Don’t let them sit too long or you’ll have trouble getting them out of the pan. If needed, spread out the caramel topping evenly over all the rolls while caramel is still hot. Sometimes mine oozes to the middle and the outside rolls need more covering (as in the picture) and sometimes it oozes more over the outside rolls.

God Bless,




For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/