BowerStudios.com

Bacon Explosion looks amazing!

So this worked out really really well...

Johnsonville Brat Hot Tub
2-3 Beers
2 tablespoons butter
1 medium yellow or white onion, sliced

Put the pan right on the grill, careful not to singe your knuckle hair, pour in the beers and add the butter and onions.
Then grill your brats to a juicy, golden-brown perfection.
Serve immediately, and place any remaining brats into the steaming hot tub for later eating.

Preheating:
Simmer the links in a pan of water, or a beer and onion blend for 8 to 10 minutes prior to placing em on the grill.

Links are done when:
25 to 30 minutes
meat thermometer reads 180

What I actually did:
Had to freeze the links, cause I bought them the week before.
Started thawing a day before. Thawed by putting in a baking dish and pouring one of the big can of Fosters with some diced onions. Left it set in the fridge for a day.
Day of, heated oven to 250, replaced the beer and onion. Left in the oven for about 45 min.
Removed and put on the grill for a few minutes until meat thermometer read 180.

Strawberries In The Snow

1 french vanilla cake mix- make as directed for 9x13 pan
1 small cool whip
1 8 oz cream cheese
1 7 or 8 oz marshmallow cream......size depends on brand
2 containers or packets of strawberry glaze
1 to 2 pints of strawberries depends on how many you like on it

After cake is baked and cooled, break apart into medium size pieces. Also mix together cool whip
cream chees and marshmallow cream, and set aside. Layer in large bowl cake, cream cheese mixture,
glaze, then strawberries. You can usually do this twice in a large bowl! Now enjoy!!

Shredded chicken
Cream of Chicken soup, Cream of Celery soup or Cream of Mushroom soup
Bread crumbs, (Can experiment with different mixes of Bread Crumbs - Italian style works well)
Salt & pepper to taste
Optionally add Chicken broth

Mix all above in crock pot and heat through.

1/2 c. butter, melted
1 c. sugar
2 eggs, well beaten
1/2 c. flour
1 c. oats
1/2 c. cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 c. chopped nuts

Combine ingredients in order given.
Mix well.
Spread batter in a greased 8 x 8 inch pan.
Bake at 350 degrees for 30 minutes.

A twist on this recipe

INGREDIENTS

2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice
2 cans condensed broccoli cheese soup
1 1/4 cups water
2 cups shredded cheddar
1 large onion, chopped
salt and pepper to taste

DIRECTIONS
1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2. Cook Rice according to directions, turn down heat, and then add soup and onion.
3. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper.
5. Pour mixture into a 9x13 inch baking dish.
6. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

I've found that those shells and cheese packages can be a bit strong on the cheese, so here's some of the best things to add to the shells and cheese while your mixing in that wonderful fake cheese :-)

Add any of the following:
1/2 can of diced tomatoes and chiles
1 lb of frozen corn (thaw it out first - not hot, warm will do)
1 or 2 bell peppers cut into bite-size pieces
Diced onion
1 or 2 chicken breasts
1 cup spinach

Very Simple!

Ingredients:
1 box blueberry Jiffy Mix (And it's required Ingredients)
1 cup Frozen blueberries
1 package cream cheese frosting

Preheat oven according to Jiffy Mix directions
Mix Ingredients from Jiffy Mix according to directions
Once ingredients are fully mixed, stir in the cup of frozen blueberries.
Bake according to directions. Be aware that it may take slightly longer due to the blueberries. Just check every few minutes with a toothpick.

While this is baking, I've found that its best to whip the frosting a bit so that its not quite so heavy. Just dump the package in the mixer, and whip on high for five minutes.

Cool the cake a bit, and then add desired amount of frosting.

This link seems to be making the email rounds. Basically a HUGE list of cookies.

Ingredients:

• 14 ounces caramels
• 1/3 cup evaporated milk
• 8 ounces german sweet chocolate
• 6 tablespoons butter
• 4 eggs
• 1 cup sugar
• 1 cup flour (sifted)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 6 ounces chocolate chips
• 1 cup chopped walnuts

Instructions:

1. Preheat oven to 350 degrees.
2. Grease and flour a 9 x 13 baking pan.
3. Combine caramels and evaporated milk in top of double boiler over low heat.
4. Cover and simmer until caramels are melted, stirring occasionally.
5. Set aside, keeping warm.
6. Combine German sweet chocolate and butter in 2 quart saucepan.
7. Place over low heat stirring occasionally until melted.
8. Remove from heat.
9. Cool to room temperature.
10. Beat eggs until foamy using electric mixer at high speed.
11. Gradually add sugar, beating until mixture is thick and lemon colored.
12. Sift together flour, baking powder and salt. Add to egg mixture mixing well.
13. Blend in cooled chocolate mixture and vanilla.
14. Spread half of mixture into prepared baking pan.
15. Bake for 6 minutes.
16. Remove from oven and spread caramel mixture carefully over baked layer.
17. Sprinkle with chocolate chips.
18. Stir 1/2 cup of walnuts into remaining chocolate batter.
19. Spread batter by spoonfuls over the caramel layer.
20. Sprinkle with remaining nuts.
21. Bake for 20 minutes.
22. Cool in pan on rack.
23. Refrigerate before cutting into bars or squares - it will be difficult to cut if not chilled first.